Patent ID: 11937609
Assignee: NOVOZYMES A/S
Field: Food chemistry (Chemistry)
Classification: CPC A  C | IPC A  C

Claim 0:
1. 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 95% 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 95% 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, wherein the amount of the first maltogenic alpha-amylase is higher than the amount of the second maltogenic alpha-amylase per kg of flour.