US 11,653,655 B2
Improving the rollability of flat breads
Dilek Austin, Wake Forest, NC (US)
Assigned to Novozymes A/S, Bagsvaerd (DK)
Appl. No. 16/316,090
Filed by Novozymes A/S, Bagsvaerd (DK)
PCT Filed Jun. 29, 2017, PCT No. PCT/EP2017/066146
§ 371(c)(1), (2) Date Jan. 8, 2019,
PCT Pub. No. WO2018/010966, PCT Pub. Date Jan. 18, 2018.
Claims priority of provisional application 62/362,642, filed on Jul. 15, 2016.
Prior Publication US 2021/0282411 A1, Sep. 16, 2021
Int. Cl. A21D 8/04 (2006.01); A21D 13/42 (2017.01); A21D 13/047 (2017.01); A21D 10/00 (2006.01)
CPC A21D 8/042 (2013.01) [A21D 10/005 (2013.01); A21D 13/047 (2017.01); A21D 13/42 (2017.01); C12Y 302/01001 (2013.01); C12Y 302/01002 (2013.01)] 10 Claims
 
1. A method for producing a tortilla comprising
a) adding a maltogenic alpha-amylase and a beta-amylase to a corn flour or to a dough comprising a corn flour;
b) making the dough; and
c) making the tortilla from the dough;
wherein the tortilla has a rollability at 7 days post baking which is better than the rollability of a tortilla which is prepared under the same conditions, but without treatment with a maltogenic alpha-amylase and a beta-amylase, at 7 days post baking.