US 12,414,570 B2
Solid enzymatic article for use in baking
Ole Simonsen, Soeborg (DK); Katarina Larson, Malmoe (SE); Kjersti Slot Hansen, Vordingborg (DK); Karina Lundberg, Frederiksvaerk (DK); Tim Van Caelenberg, Groot-Bijgaarden (BE); and Isabel Vanhuele, Groot-Bijgaarden (BE)
Assigned to Novazymes A/S, Bagsvaerd (DK); and Puratos NV/SA, Groot-Bijgaarden (BE)
Appl. No. 15/734,891
Filed by Novozymes A/S, Bagsvaerd (DK); and Puratos NV/SA, Groot-Bijgaarden (BE)
PCT Filed Jun. 4, 2019, PCT No. PCT/EP2019/064524
§ 371(c)(1), (2) Date Dec. 3, 2020,
PCT Pub. No. WO2019/234042, PCT Pub. Date Dec. 12, 2019.
Claims priority of application No. 18175748 (EP), filed on Jun. 4, 2018.
Prior Publication US 2021/0219559 A1, Jul. 22, 2021
Int. Cl. A21D 8/04 (2006.01); A21D 2/18 (2006.01); A21D 2/22 (2006.01); A21D 10/00 (2006.01); A23P 10/28 (2016.01)
CPC A21D 8/042 (2013.01) [A21D 2/181 (2013.01); A21D 2/22 (2013.01); A21D 10/002 (2013.01); A23P 10/28 (2016.08)] 16 Claims
 
1. A method for preparing a solid enzymatic article in a shaped form for use in baking, the method comprising:
(a) preparing a moist powder, comprising:
(i) 0.5 to 10% w/w of water,
(ii) 0.01 to 20% w/w of active enzyme protein,
(iii) at least 10% w/w of dough ingredient(s) selected from the group consisting of salts, sugars, starch, ascorbic acid, and combinations thereof,
(iv) at least 1% w/w of a binding agent selected from sugars and sugar alcohols; and
(v) less than 35% w/w flour;
(b) forming the solid article by applying a pressure of 1 to 200000 kPa to the moist powder of (a); and
(c) drying the solid article of (b) to remove at least 30% of the water in the moist powder;
wherein the solid enzymatic article weighs 1 to 100 grams and comprise 0.01 to 20% w/w of active enzyme protein.