US 12,389,916 B2
Flour- and meal-based food products comprising insoluble alpha-1,3-glucan
Douglas J. Adelman, Wilmington, DE (US); and Natnael Behabtu, Wilmington, DE (US)
Assigned to NUTRITION & BIOSCIENCES USA 4, INC., Wilmington, DE (US)
Appl. No. 17/634,058
Filed by NUTRITION & BIOSCIENCES USA 4, INC., Rochester, NY (US)
PCT Filed Aug. 12, 2020, PCT No. PCT/US2020/045882
§ 371(c)(1), (2) Date Feb. 9, 2022,
PCT Pub. No. WO2021/034561, PCT Pub. Date Feb. 25, 2021.
Claims priority of provisional application 62/887,832, filed on Aug. 16, 2019.
Prior Publication US 2022/0322685 A1, Oct. 13, 2022
Int. Cl. A21D 2/18 (2006.01); A21D 8/04 (2006.01); A21D 13/06 (2017.01)
CPC A21D 2/18 (2013.01) [A21D 8/042 (2013.01); A21D 13/06 (2013.01)] 20 Claims
OG exemplary drawing
 
1. A method of producing a food dough, said method comprising:
mixing at least (i) flour, (ii) an aqueous composition, (iii) sucrose, and (iv) a glucosyltransferase enzyme that synthesizes insoluble alpha-1,3-glucan, whereby a food dough is produced, wherein insoluble alpha-1,3-glucan is produced in the food dough, and wherein at least 80% of the glycosidic linkages of the insoluble alpha-1,3-glucan are alpha-1,3 linkages.