Family gh 61 polypeptides

Abstract

The present invention relates to use of an anti-staling GH-61 polypeptide for preparing an edible product.

1 - 39 . (canceled)  
     
     
         40 . A method for preparing an edible product, comprising: 
 (a) adding a glycoside hydrolase 61 (GH-61) polypeptide to a dough in an amount effective to retard the staling of the edible product prepared from the dough composition; and    (b) heating the dough composition.    
     
     
         41 . The method of  claim 40 , further comprising leavening the dough composition before heating.  
     
     
         42 . The method of  claim 40 , wherein the heating comprises baking the dough composition.  
     
     
         43 . The method of  claim 40 , wherein the heating comprises steaming the dough composition.  
     
     
         44 . The method of  claim 40 , wherein the edible product is a bread.  
     
     
         45 . The method of  claim 40 , further comprising adding a maltogenic amylase to the dough composition.  
     
     
         46 . A dough composition, comprising a glycoside hydrolase 61 (GH-61) polypeptide and at least one ingredient selected from the group consisting of meal, flour and starch.  
     
     
         47 . The dough composition of  claim 46 , wherein the GH-61 polypeptide is in the form of a granule.  
     
     
         48 . The dough composition of  claim 46 , wherein dough is fresh, frozen, par-baked or laminated dough.  
     
     
         49 . The dough composition of  claim 46 , wherein the GH-61 polypeptide is added in an amount of 0.5-100 mg GH-61 polypeptide per kg dry matter in the dough composition.  
     
     
         50 . The dough composition of  claim 46 , wherein the dough composition further comprises one or more additional ingredients selected from the group consisting of protein, eggs, oxidants, sugars, fat and salts.  
     
     
         51 . The dough composition of  claim 46 , wherein the dough composition further comprises an emulsifier.  
     
     
         52 . The dough composition of  claim 46 , wherein the dough composition further comprises a leavening agent.  
     
     
         53 . The dough composition of  claim 46 , wherein the dough composition further comprises a maltogenic amylase.