Method of preparing a dough-based product

US8361526B2 · kind B2 · utility

Assignee

• Novozymes A/S · DK

Inventors

• Lars Beier · Avenue Madeleine, DK
• Esben Peter Friis · Avenue Madeleine, DK
• Henrik Lundqvist · Munich, DE
• Peter Kamp Hansen · Lejre, DK
• Tina Spendler

Key dates

• Filing date: Jun 5, 2008
• Grant date: Jan 29, 2013
• Expiry date: Jul 17, 2029

Classification

• Technology area (CPC C): Chemistry; Metallurgy
• CPC primary: C07K2299/00
• WIPO field: Biotechnology
• WIPO sector: Chemistry

Abstract

Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl®, making it less effective to prevent the staling of dough-based products with high sucrose content such as cakes. A good anti-staling effect in cakes can be achieved by using a carefully selected anti-staling amylase with certain properties. Analysis of a 3D structure of Novamyl® shows that sucrose may inhibit by binding in the active site. Sucrose docks into the active site of Novamyl® differently from the substrate or inhibitor in published models 1QHO and 1QHP. This finding is used to design sucrose-tolerant variants.