主权项 |
1. A method of preparing a dough or a dough-based edible product, comprising adding a polypeptide 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 70% identical to SEQ ID NO: 1, and b) compared to SEQ ID NO: 1 comprises an amino acid alteration which is substitution or deletion of or insertion adjacent to I15, R18, K44, N86, T87, G88, Y89, H90, Y92, W93, F188, T189, D190, P191, A192, F194, L196, D329, N371, D372, P373, N375 or R376. |