BAKING METHOD WITH THERMOSTABLE AMG VARIANT AND ALPHA-AMYLASE

Methods of producing a baked or partially baked product with improved crumb softness and/or elasticity, said method comprising adding a mature alpha-amylase and a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8 or SEQ...

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Bibliographische Detailangaben
Hauptverfasser:	LUNDKVIST, Henrik, VARMING, Camilla
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE DOUGHS ENZYMOLOGY HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	Methods of producing a baked or partially baked product with improved crumb softness and/or elasticity, said method comprising adding a mature alpha-amylase and a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8 or SEQ ID NO:10 to a dough, and baking or partially baking the dough to produce the baked or partially baked product. Des procédés de production d'un produit cuit ou partiellement cuit ayant une souplesse et/ou une élasticité de mie améliorées, ledit procédé comprenant l'ajout d'une alpha-amylase mature et d'un variant thermostable mature d'une glucoamylase parente au moins 70 % identique à SEQ ID NO : 1, SEQ ID NO : 6, SEQ ID NO : 7, SEQ ID NO : 8 ou SEQ ID NO : 10 à une pâte, et la cuisson ou la cuisson partielle de la pâte pour produire le produit cuit ou partiellement cuit.