Invention Grant
- Patent Title: Less added sugar in baked products
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Application No.: US17251474Application Date: 2019-05-29
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Publication No.: US12171240B2Publication Date: 2024-12-24
- Inventor: Irina Victorovna Matveeva , Umut Köroglu , Esra Özcömlekci
- Applicant: Novozymes A/S
- Applicant Address: DK Bagsvaerd
- Assignee: Novozymes A/S
- Current Assignee: Novozymes A/S
- Current Assignee Address: DK Bagsvaerd
- Agent Yoshimi D. Barron
- Priority: EP18177198 20180612,EP18207771 20181122
- International Application: PCT/EP2019/063940 WO 20190529
- International Announcement: WO2019/238423 WO 20191219
- Main IPC: A21D8/04
- IPC: A21D8/04 ; A21D13/062
Abstract:
A method of producing a dough with a reduced amount of added sugar comprising adding a raw starch degrading alpha-amylase and a glucoamylase, wherein the raw starch degrading alpha-amylase is a GH13_1 amylase; in particular the raw starch degrading alpha-5 amylase has an amino acid sequence with at least 70% identity to SEQ ID NO:1.
Public/Granted literature
- US20230147687A1 Less Added Sugar in Baked Products Public/Granted day:2023-05-11
Information query
