Non-maltogenic exoamylases and their use in retarding retrogradation of starch

K. M. Kragh (Inventor), B. Larsen (Inventor), P. Rasmussen (Inventor), Lene Duedahl-Olesen (Inventor), W. Zimmermann (Inventor)

Research output: Patent


The present invention relates to a process for making a bread product. The process includes the addition of a non-maltogenic exoamylase that hydrolyses starch to a starch medium, and the application of heat to the starch medium. The non-maltogenic exomylase cleaves one or more linear malto-oligosaccharides, predominantly consisting of from four to eight D-glucopyranosyl units, from non-reducing ends of amylopectin side chains. The non-maltogenic exoamylase has an endoamylase activity of less than 0.5 endoamylase units (EAU) per unit of exoamylase activity.
Original languageEnglish
Patent numberWO1999IB00649
Filing date30/03/1999
Country/TerritoryUnited States
Publication statusPublished - 2005
Externally publishedYes


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