| 发明名称 |
Enzymatic flour correction |
| 摘要 |
The present invention is directed to methods for improving flour quality (e.g., a flour correction process) by treating flour with a raw starch degrading enzyme. |
| 申请公布号 |
US9451778(B2) |
申请公布日期 |
2016.09.27 |
| 申请号 |
US201113700923 |
申请日期 |
2011.06.10 |
| 申请人 |
NOVOZYMES A/S |
发明人 |
Rittig Frank;Martinez Gutierrez Ramiro;Strachan Silvia;Matveeva Irina |
| 分类号 |
A21D2/26;A21D8/04;A23L1/03;A23L1/105;C12N9/30;C12N9/34 |
主分类号 |
A21D2/26 |
| 代理机构 |
|
代理人 |
McNamara Kristin |
| 主权项 |
1. A method for improving flour quality, comprising adding an effective amount of a raw starch degrading enzyme to flour to improve the flour quality, wherein the raw starch degrading enzyme has at least 90% sequence identity with the amino acid sequence shown in SEQ ID NO:1. |
| 地址 |
Bagsvaerd DK |
