COMBINATION OF NONMALTOGENIC EXOAMYLASE AND GLUCOAMYLASE FOR IMPROVING BREAD RESILIENCE AND REDUCING AMOUNT OF ADDED SUGARS

This invention relates to polypeptides, more specifically non-maltogenic alpha-amylase and glucoamylase polypeptides, and their uses in providing baked products with enhanced resilience. Esta invención se refiere a polipéptidos, más específicamente a polipéptidos de alfa-amilasa no maltógena y gluco...

Full description

Saved in:
Bibliographic Details
Main Authors CRAMER Jacob Flyvholm, LILLELUND Vinni Hoyer, HAANING Svend, WARD Donald E, KRAGH Lene, GIFFORD Morgan Louise
Format Patent
LanguageEnglish
Spanish
Published 11.04.2023
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online AccessGet full text

Cover

More Information
Summary:This invention relates to polypeptides, more specifically non-maltogenic alpha-amylase and glucoamylase polypeptides, and their uses in providing baked products with enhanced resilience. Esta invención se refiere a polipéptidos, más específicamente a polipéptidos de alfa-amilasa no maltógena y glucoamilasa, y a sus usos para proporcionar productos horneados con resiliencia mejorada.
Bibliography:Application Number: MX20230003251