US 12,256,743 B2
Sugar-producing and texture-improving bakery methods and products formed therefrom
Guohua Feng, Overland Park, KS (US); Emily Guilfoyle, Overland Park, KS (US); Jesse Stinson, Overland Park, KS (US); and Lawrence Skogerson, Mission Hills, KS (US)
Assigned to Caravan Ingredients Inc., Lenexa, KS (US)
Filed by Caravan Ingredients Inc., Lenexa, KS (US)
Filed on May 17, 2022, as Appl. No. 17/746,598.
Application 17/746,598 is a continuation of application No. 14/793,992, filed on Jul. 8, 2015, abandoned.
Claims priority of provisional application 62/021,899, filed on Jul. 8, 2014.
Claims priority of application No. 14176074 (EP), filed on Jul. 8, 2014.
Prior Publication US 2022/0279802 A1, Sep. 8, 2022
Int. Cl. A21D 13/062 (2017.01); A21D 8/04 (2006.01); C12N 9/26 (2006.01); C12N 9/28 (2006.01)
CPC A21D 13/062 (2013.01) [A21D 8/042 (2013.01); A21D 8/047 (2013.01); C12N 9/2411 (2013.01); C12N 9/2417 (2013.01); C12Y 302/01001 (2013.01); C12Y 302/01 (2013.01); C12Y 302/01003 (2013.01)] 16 Claims
 
1. A method of forming a bakery product, said method comprising:
providing a dough comprising:
yeast;
a source of starch;
about 500 AGU/kg flour to about 1,000 AGU/kg flour of a thermally-stable amyloglucosidase that exhibits activity during baking at temperatures at which the starch gelatinizes; and
about 500 AGU/kg flour to about 1000 AGU/kg flour of a raw starch degrading amyloglucosidase, wherein ratio of enzymatic activity of the thermally-stable amyloglucosidase and the raw starch degrading amyloglucosidase is about 1:2 to about 2:1, wherein said thermally-stable amyloglucosidase and said raw starch degrading amyloglucosidase have respective optimum temperatures, with the optimum temperature of said raw starch degrading amyloglucosidase being lower than the optimum temperature of said thermally-stable amyloglucosidase;
about 2000 MANU/kg flour of an anti-staling enzyme; and
baking the dough for a time and temperature sufficient to yield the bakery product,
wherein the bakery product has a total sugar level in the range of from about 6 to about 12% by weight, and wherein the total sugar level includes glucose, fructose, and maltose; and
wherein the bakery product has the glucose level of at least about 3% by weight and
the fructose level of less than about 0.5% by weight.