Invention Grant
- Patent Title: Process for improving freshness of flat breads involving combination of maltogenic alpha amylase variants
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Application No.: US17048459Application Date: 2019-04-11
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Publication No.: US11937609B2Publication Date: 2024-03-26
- Inventor: Irina Victorovna Matveeva , Umut Köroglu , Henrik Lundkvist , Silvia Strachan , Hasim Sinik
- 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: EP 168187 2018.04.19
- International Application: PCT/EP2019/059203 2019.04.11
- International Announcement: WO2019/201725A 2019.10.24
- Date entered country: 2020-10-16
- Main IPC: A21D8/04
- IPC: A21D8/04 ; A21D10/00 ; A21D13/41 ; A21D13/42 ; A21D13/43 ; A21D15/00 ; 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.
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