Method of preparing a dough-based product

Details Method of preparing a dough-based product Method of preparing a dough-based product

C - Chemistry, Metallurgy

12

N

C12N 9/28 (2006.01) A21D 8/04 (2006.01) C12N 15/56 (2006.01)

Patent

CA 2689972

Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl®, making it less effective to prevent the staling of dough- based products with high sucrose content such as cakes. A good anti-staling effect in cakes can be achieved by using a carefully selected anti-staling amylase with certain properties. Analysis of a 3D structure of Novamyl® shows that sucrose may inhibit by binding in the active site. Sucrose docks into the active site of Novamyl® differently from the substrate or inhibitor in published models 1QHO and 1QHP. This finding is used to design sucrose-tolerant variants.

Une pâte ayant une teneur en sucrose élevée (telle qu'une pâte à gâteau) tend à inhiber l'activité d'une amylase anti-rassissement telle que Novamyl®, ce qui la rend moins efficace pour empêcher le rassissement de produits à base de pâte ayant une teneur en sucrose élevée tels que des gâteaux. On peut réaliser un bon effet anti-rassissement dans des gâteaux en utilisant une amylase anti-rassissement soigneusement choisie ayant certaines propriétés. L'analyse de la structure en 3D de Novamyl® montre que le sucrose peut inhiber cette amylase en se liant au site actif. Le sucrose se fixe dans le site actif de Novamyl® de façon différente de celle du substrat ou de l'inhibiteur des modèles publiés 1QHO et 1QHP. Cette découverte est utilisée pour créer des variantes tolérantes vis-à-vis du sucrose.

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