Combination of nonmaltogenic exoamylase and glucoamylase for improving bread resilience and reducing amount of added sugars
This invention relates to polypeptides, more specifically non-maltogenic alpha-amylase and glucoamylase polypeptides, and their uses in providing baked products with enhanced resilience.
1 . A process for making a baked product with improved resilience, comprising adding to a dough comprising flour, water and a leavening agent, a nonmaltogenic exoamylase, wherein said nonmaltogenic exoamylase is an enzyme having at least 70%, 80%, 85%, 90%, 95%, 98%, 99% or 100% sequence identity to SEQ ID NO:1 or SEQ ID NO:2 and is present in an amount from about 15,000 to about 40,000 Betamyl Units per Kg of flour, and a glucoamylase, wherein said glucoamylase is an enzyme having at least 70%, 80%, 85%, 90%, 95%, 98%, 99% or 100% sequence identity to SEQ ID NO:3 and is present in an amount from about 5,000 to about 10,000 amyloglucosidase activity units (AGU) per Kg of flour, and baking the dough, wherein improved resilience means an increase in resilience measured as TPA resilience (A2/A1) relative to a corresponding baked product without the added nonmaltogenic exoamylase and glucoamylase under otherwise identical conditions.
2 . The process of claim 1 further comprising adding a third enzyme selected from the group of consisting of oxidoreductases, hydrolases, lipases, esterases, glycosidases, amylases, maltogenic alpha-amylases, pullulanases, xylanases, cellulases, hemicellulases, starch degrading enzymes, proteases and lipoxygenases.
3 . A dough comprising flour, a non-maltogenic exoamylase, wherein the nonmaltogenic exoamylase is an enzyme having at least 70%, 80%, 85%, 90%, 95%, 98%, 99% or 100% sequence identity to SEQ ID NO:1 or SEQ ID NO:2 and is present in an amount from about 15,000 to about 40,000 Betamyl Units per Kg of flour, and a glucoamylase, wherein the glucoamylase is an enzyme having at least 70%, 80%, 85%, 90%, 95%, 98%, 99% or 100% sequence identity to SEQ ID NO:3 and is present in an amount from about 5,000 to about 10,000 amyloglucosidase activity units (AGU) per Kg of flour.
4 . The dough of claim 3 further comprising a third enzyme selected from the group of consisting of oxidoreductases, hydrolases, lipases, esterases, glycosidases, amylases, maltogenic alpha-amylases, pullulanases, xylanases, cellulases, hemicellulases, starch degrading enzymes, proteases and lipoxygenases.
5 . The dough of claim 4 wherein the third enzyme is a maltogenic alpha-amylase.
6 . The dough of claim 5 which has been baked.