A - Human Necessities – 21 – D
Patent
A - Human Necessities
21
D
A21D 8/04 (2006.01) A23L 1/015 (2006.01) A23L 1/03 (2006.01) A23L 1/164 (2006.01) A23L 1/168 (2006.01) A23L 1/18 (2006.01) A23L 1/216 (2006.01) A23L 1/217 (2006.01)
Patent
CA 2636220
Methods for reducing the level of asparagine in an asparagine-containing dough food component comprise providing an asparagine-reducing enzyme in combination with at least one asparagine-containing dough food component in a medium, wherein the water activity of the medium is greater than about 0.85, preferably greater than about 0.90are provided. Methods for reducing the level of acrylamide in a dough-based food product employ a dough food component in which the level of asparagine has been reduced to provide dough-based food products with reduced acrylamide levels.
Méthodes de réduction du niveau d'asparagine dans un composant alimentaire à base de pâte contenant de l'asparagine, consistant à faire intervenir dans un milieu une enzyme réductrice de l'asparagine en association avec au moins un composant alimentaire contenant de l'asparagine. L'activité de l'eau du milieu est supérieure à 0,85 % environ, et de préférence supérieure à 0,90 % environ. Pour réduire les niveaux d'acrylamide dans un produit alimentaire à base de pâte, on utilise un composant alimentaire à base de pâte dans lequel le niveau d'asparagine a été abaissé.
Dimock Stratton Llp
The Procter & Gamble Company
LandOfFree
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