Bread with increased arabinoxylo-oligosaccharide content

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United States of America Patent

PATENT NO 9480262
APP PUB NO 20100040736A1
SERIAL NO

12522148

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Abstract

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A method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, comprising preparing a dough for a baked product with flour having a total arabinoxylan content of at least 2.0%, and adding to the dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least two-fold higher than the amount conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of the baked product. Using this method, baked products can be obtained that have a level of arabinoxylan of at least 1.7% The present invention further relates to baked products obtainable by this method, and to an improver and a dough which may be used for the preparation of such products.

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Patent Owner(s)

  • PURATOS NAAMLOZE VENNOOTSCHAP

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Arnaut, Filip Roosdaal, BE 15 17
Broekaert, Willem Dilbeek, BE 38 193
Courtin, Christophe Wilsele, BE 9 81
Delcour, Jan Heverlee, BE 19 112
Georis, Jacques Liege, BE 11 9
Van, Haesendonck Ingrid Mechelen, BE 7 3

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