公开(公告)号：US20230147687A1

公开(公告)日：2023-05-11

申请号：US17251474

申请日：2019-05-29

Applicant: Novozymes A/S

Inventor： Irina Victorovna Matveeva ,  Umut Köroglu ,  Esra Özcömlekci

IPC: A21D8/04 ,  A21D13/062

CPC classification number: A21D8/042 ,  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.

公开(公告)号：US20210084911A1

公开(公告)日：2021-03-25

申请号：US17048459

申请日：2019-04-11

Applicant: Novozymes A/S

Inventor： Irina Victorovna Matveeva ,  Umut Köroglu ,  Henrik Lundkvist ,  Silvia Strachan ,  Hasim Sinik

IPC: A21D8/04 ,  A21D15/00 ,  A21D10/00 ,  A21D13/41 ,  A21D13/42 ,  A21D13/43 ,  C12N9/26

Abstract: 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.

公开(公告)号：US12171240B2

公开(公告)日：2024-12-24

申请号：US17251474

申请日：2019-05-29

Applicant: Novozymes A/S

Inventor： Irina Victorovna Matveeva ,  Umut Köroglu ,  Esra Özcömlekci

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.

公开(公告)号：US11937609B2

公开(公告)日：2024-03-26

申请号：US17048459

申请日：2019-04-11

Applicant: Novozymes A/S

Inventor： Irina Victorovna Matveeva ,  Umut Köroglu ,  Henrik Lundkvist ,  Silvia Strachan ,  Hasim Sinik

IPC: A21D8/04 ,  A21D10/00 ,  A21D13/41 ,  A21D13/42 ,  A21D13/43 ,  A21D15/00 ,  C12N9/26

CPC classification number: A21D8/042 ,  A21D10/002 ,  A21D13/41 ,  A21D13/42 ,  A21D13/43 ,  A21D15/00 ,  C12N9/2414 ,  C12Y302/01133

Abstract: 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.