Patent ID: 9439442
Filing Date: 2016-09-13
CPC Classification: A21D,C07K,C12N,C12Y

Claim Text:
1. A method of preparing a high-sucrose dough or a high-sucrose dough-based edible product, comprising adding a polypeptide having maltogenic alpha-amylase activity to the dough, wherein the dough comprises at least 10% sucrose by weight, and the polypeptide: a) has an amino acid sequence which is at least 90% identical to SEQ ID NO: 1, b) compared to SEQ ID NO: 1 comprises a substitution I15T/S/V/L, R18K, K44R/S/T/Q/N, N86Q/S/T, T87N/Q/S, G88A/S/T, Y89W/F/H, H90W/F/Y/R/K/N/Q/M, W93Y/F/M/E/G/V/T/S, F188H/L/I/T/G/V, D190E/Q/G, A192G/S/T/Q/R, F194S/L/Y, L196F, N371K/R/F/Y/Q or D372E/Q/S/T/A, a deletion of 191 or 192 or an insertion of Ala after 192; and c) has more than 20% maltogenic alpha-amylase activity at 10% sucrose by weight compared to its maltogenic alpha-amylase activity in the absence of sucrose.