Baking method with thermostable amg variant and alpha-amylase
AssigneeNovozymes A/S
InventorsHenrik LUNDKVIST, Camilla VARMING
Life of this patent
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Abstract
Methods of producing a baked or partially baked product with improved crumb softness and/or elasticity, said method comprising adding a mature alpha-amylase and a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8 or SEQ ID NO:10 to a dough, and baking or partially baking the dough to produce the baked or partially baked product.
Claims20
A method of producing a baked or partially baked product with improved crumb softness and/or elasticity, said method comprising adding a mature alpha-amylase and a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8 or SEQ ID NO:
- 10 to a dough, and baking or partially baking the dough to produce the baked or partially baked product.
(canceled)
Dependencies are inferred from the claim text.