- 专利标题： Process for improving freshness of flat breads involving combination of maltogenic alpha amylase variants
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申请号： US17048459申请日： 2019-04-11
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公开(公告)号： US11937609B2公开(公告)日： 2024-03-26
- 发明人: Irina Victorovna Matveeva , Umut Köroglu , Henrik Lundkvist , Silvia Strachan , Hasim Sinik
- 申请人： Novozymes A/S
- 申请人地址： DK Bagsvaerd
- 专利权人： Novozymes A/S
- 当前专利权人： Novozymes A/S
- 当前专利权人地址： DK Bagsvaerd
- 代理商 Yoshimi D. Barron
- 优先权： EP 168187 2018.04.19
- 国际申请： PCT/EP2019/059203 2019.04.11
- 国际公布： WO2019/201725A 2019.10.24
- 进入国家日期： 2020-10-16
- 主分类号： A21D8/04
- IPC分类号： A21D8/04 ; A21D10/00 ; A21D13/41 ; A21D13/42 ; A21D13/43 ; A21D15/00 ; C12N9/26
摘要：
A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and b) making flat breads from the dough.
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