	US 11,937,609 B2
	Process for improving freshness of flat breads involving combination of maltogenic alpha amylase variants
Irina Victorovna Matveeva, Moscow (RU); Umut Köroglu, Istanbul (TR); Henrik Lundkvist, Malmö (SE); Silvia Strachan, Röschenz (CH); and Hasim Sinik, Istanbul (TR)
Assigned to Novozymes A/S, Bagsvaerd (DK)
Appl. No. 17/048,459
Filed by Novozymes A/S, Bagsvaerd (DK)
PCT Filed Apr. 11, 2019, PCT No. PCT/EP2019/059203 § 371(c)(1), (2) Date Oct. 16, 2020, PCT Pub. No. WO2019/201725, PCT Pub. Date Oct. 24, 2019.
Claims priority of application No. 18168187 (EP), filed on Apr. 19, 2018.
Prior Publication US 2021/0084911 A1, Mar. 25, 2021
Int. Cl. A21D 8/04 (2006.01); A21D 10/00 (2006.01); A21D 13/41 (2017.01); A21D 13/42 (2017.01); A21D 13/43 (2017.01); A21D 15/00 (2006.01); C12N 9/26 (2006.01)

CPC A21D 8/042 (2013.01) [A21D 10/002 (2013.01); A21D 13/41 (2017.01); A21D 13/42 (2017.01); A21D 13/43 (2017.01); A21D 15/00 (2013.01); C12N 9/2414 (2013.01); C12Y 302/01133 (2013.01)]

17 Claims

1. 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 95% 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 95% 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, wherein the amount of the first maltogenic alpha-amylase is higher than the amount of the second maltogenic alpha-amylase per kg of flour.