Patents by Inventor Irina Victorovna Matveeva

Irina Victorovna Matveeva has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Process for improving freshness of flat breads involving combination of maltogenic alpha amylase variants
    Patent number: 11937609
    Abstract: A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and b) making flat breads from the dough.
    Type: Grant
    Filed: April 11, 2019
    Date of Patent: March 26, 2024
    Assignee: Novozymes A/S
    Inventors: Irina Victorovna Matveeva, Umut Köroglu, Henrik Lundkvist, Silvia Strachan, Hasim Sinik
  • Less Added Sugar in Baked Products
    Publication number: 20230147687
    Abstract: A method of producing a dough with a reduced amount of added sugar comprising adding a raw starch degrading alpha-amylase and a glucoamylase, wherein the raw starch degrading alpha-amylase is a GH13_1 amylase; in particular the raw starch degrading alpha-5 amylase has an amino acid sequence with at least 70% identity to SEQ ID NO: 1.
    Type: Application
    Filed: May 29, 2019
    Publication date: May 11, 2023
    Applicant: Novozymes A/S
    Inventors: Irina Victorovna Matveeva, Umut Köroglu, Esra Özcömlekci
  • METHOD OF DOUGH RELAXATION INVOLVING ENDOPEPTIDASES
    Publication number: 20220240521
    Abstract: A method for increasing the softness and the relaxation of a dough comprising a) adding at least one endopeptidase having at least 60% identity to SEQ ID NO:1 or SEQ ID NO:2 to flour or to a dough comprising a flour, wherein no L-cystein and/or sodium metabisulfite is added to the dough; b) kneading the dough; and c) making the dough into an edible product.
    Type: Application
    Filed: August 5, 2020
    Publication date: August 4, 2022
    Applicant: Novozymes A/S
    Inventors: Irina Victorovna Matveeva, Katja Puder, Sajid Akbar
  • Process for Improving Freshness of Flat Breads Involving Combination of Maltogenic Alpha Amylase Variants
    Publication number: 20210084911
    Abstract: A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and b) making flat breads from the dough.
    Type: Application
    Filed: April 11, 2019
    Publication date: March 25, 2021
    Applicant: Novozymes A/S
    Inventors: Irina Victorovna Matveeva, Umut Köroglu, Henrik Lundkvist, Silvia Strachan, Hasim Sinik
  • Dough Relaxation Using Gamma Glutamyl Transpeptidase
    Publication number: 20200196617
    Abstract: A method for improving the extensibility of a dough comprising a) adding a gamma glutamyl transpeptidase to flour or to a dough comprising a flour; and b) making the dough. The gamma glutamyl transpeptidase may be obtainable from Bacillus licheniformis and from Bacillus horikoshii.
    Type: Application
    Filed: June 20, 2018
    Publication date: June 25, 2020
    Applicant: Novozymes A/S
    Inventors: Lisbeth Kalum, Sara Maria Landvik, Irina Victorovna Matveeva, Steen Troels Joergensen, Kenneth Jensen