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PROCESS FOR IMPROVING FRESHNESS OF FLAT BREADS INVOLVING COMBINATION OF MALTOGENIC ALPHA AMYLASE VARIANTS
PROCESS FOR IMPROVING FRESHNESS OF FLAT BREADS INVOLVING COMBINATION OF MALTOGENIC ALPHA AMYLASE VARIANTS
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机译:涉及麦芽糖原α淀粉酶变体的扁平面包的新鲜度提高的方法
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摘要
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 70% 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 70% 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.
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机译:一种改善扁平面包新鲜度的方法,包括:a)向面粉或包含面粉的面团中加入与SEQ ID NO:1具有至少70%同一性的第一麦芽糖α-淀粉酶,并与SEQ ID NO:1进行比较包括取代基D261G,T288P和F188L;第二种产麦芽糖α-淀粉酶与SEQ ID NO:1具有至少70%的同一性,并且与包含取代D261G,T288P,F194Y和N375S的SEQ ID NO:1比较; b)用面团制作扁面包。
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