Non-maltogenic exoamylases and their use in retarding retrogradation of starch
US6667065B1 · kind B1 · utility
20Cited by
3References
15Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Feb 28, 2001 |
| Grant date | Dec 23, 2003 |
| Priority date | — |
| Expiry date | Feb 28, 2021 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D13/02
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to a process for making a bread product. The process includes the addition of a non-maltogenic exoamylase that hydrolyses starch to a starch medium, and the application of heat to the starch medium. The non-maltogenic exomylase cleaves one or more linear malto-oligosaccharides, predominantly consisting of from four to eight D-glucopyranosyl units, from non-reducing ends of amylopectin side chains. The non-maltogenic exoamylase has an endoamylase activity of less than 0.5 endoamylase units (EAU) per unit of exoamylase activity.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.