Methods for reducing asparagine in a dough food component using water activity
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United States of America Patent
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Issued Date -
Jul 10, 2008
app pub date -
Jan 5, 2007
filing date -
Jan 5, 2007
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Abstract
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 0.90 are 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.
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