Novozymes A/s

Christina Lunde

Morten Gjermansen

Hans Peter Heldt-Hansen

Peter Rahbek Oestergaard

Martin Simon Borchert

Miguel Duarte Guilherme Pereira Toscano

Lone Baekgaard

Anne Mette Bhatia Frederiksen

Alexander Mauch

A method of producing a par-baked product dough, comprising incorporating into the dough a phospholipase enzyme and a GH8 xylanase.

Production of par-baked products with improved freshness employing combination of GH8 xylanase and phospholipase

A method of preparing a wort with an increased level of free amino nitrogen (FAN) comprising:

Brewing method

A method of preparing a wort with an increased level of free amino nitrogen (FAN) comprising: a) preparing a mash from a grist comprising malt and/or adjunct; and b) adding a protease having at least 80% sequence identity to the polypeptide of SEQ ID NO: 1.

A method of preparing a wort with an increased level of free amino nitrogen (FAN) comprising: a) preparing a mash from a grist comprising malt and/or adjunct; and b) adding a M4 mettalloprotease obtainable from Actinobacteria; and wherein the amount of free amino nitrogen (FAN) in the wort is increased as compared to a wort produced in the absence of the M4 metalloprotease.

Growing community of inventors

Copenhagen, Denmark

Christina Lunde