BAKING WITH THERMOSTABLE AMYLOGLUCOSIDASE (AMG) VARIANTS (EC 3.2.1.3) AND LOW ADDED SUGAR
Applicants:
- Novozymes (Denmark) [NORA names: Novonesis; Private Research; Denmark; Europe, EU; Nordic; OECD]
Abstract
The invention relates to methods of producing a baked product, said method comprising adding 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, adding less than 150% (baker's %) of sugar to the dough, and baking the dough as well of uses of a mature 5 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 for producing a baked product, wherein the variant is added to a dough, less than 150% (baker's %) of sugar or sucrose is added to the dough, and the dough is baked. 10
Patent Family Records (1)
BAKING WITH THERMOSTABLE AMYLOGLUCOSIDASE (AMG) VARIANTS (EC 3.2.1.3) AND LOW ADDED SUGAR
NOVOZYMES AS, Novozymes (Denmark) LUNDKVIST HENRIK, VARMING CAMILLA
2024, WO-2024046595-A1