Invention Publication
- 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.: US20230147687A1Publication Date: 2023-05-11
- 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
- Priority: WO 177198.1 2018.06.12 WO 207771.9 2018.11.22
- International Application: PCT/EP2019/063940 2019.05.29
- Date entered country: 2020-12-11
- 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
- US12171240B2 Less added sugar in baked products Public/Granted day:2024-12-24
Information query
