Patent ID: 8546099

Claim:
A process for preparing a dough or a baked product prepared from the dough which comprises adding a polypeptide to the dough in an amount which is effective to retard the staling of the bread, wherein the polypeptide: a) has maltogenic alpha-amylase activity; b) has at least 80% identity to SEQ ID NO: 2; and c) comprises an amino acid modification at a position corresponding to Q13, I16, D17, N26, N28, P29, A30, S32, Y33, G34, L35, K40, M45, P73, V74, D76, N77, D79, N86, R95, N99, I100, H103, Q119, N120, N131, S141, T142, A148, N152, A163, H169, N171, G172, I174, N176, N187, F188, A192, Q201, N203, H220, N234, G236, Q247, K249, D261, N266, L268, R272, N275, N276, V279, N280, V281, D285, N287, F297, Q299, N305, K316, N320, L321, N327, A341, N342, A348, Q365, N371, N375, M378, G397, A381, F389, N401, A403, K425, N436, S442, N454, N468, N474, S479, A483, A486, V487, S493, T494, S495, A496, S497, A498, Q500, N507, I510, N513, K520, Q526, A555, A564, S573, N575, Q581, S583, F586, K589, N595, G618, N621, Q624, A629, F636, K645, wherein each position corresponds to the amino acid of SEQ ID NO: 2; and d) has improved stability compared to the polypeptide of SEQ ID NO: 2.