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1. (WO2018099965) METHOD OF BAKING
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ims

A method for preparing a dough or a baked product prepared from the dough which method comprises incorporating into the dough a lipolytic enzyme, wherein the lipolytic enzyme has an amino acid sequence which has at least 50% sequence identity to amino acids 20 to 254 of SEQ ID NO: 1.

The method according to claim 1 , wherein the volume of the dough and/or the baked product is increased compared to a dough wherein no lipolytic enzyme is added.

The method according to any of the preceding claims, wherein the lipolytic enzyme is applied in an amount of 0.01-100 mg enzyme protein per kg flour, in particular 0.05-50 mg enzyme protein per kg flour, in particular 0.05-25 mg enzyme protein per kg flour, in particular 0.05-10 mg enzyme protein per kg flour in the dough.

The method according to any of the preceding claims, which further comprises adding to the dough one or more enzymes selected from the group consisting of amylase, alpha-amylase, maltogenic alpha-amylase, beta-amylase, glucan-1 ,4-alpha-maltotetrahydrolase, aminopeptidase, carboxypeptidase, catalase, chitinase, cyclodextrin glycosyltransferase, deoxyribonuclease, lipolytic enzyme, galactanase, alpha-galactosidase, beta-galactosidase, glucanase, glucoamylase, glucose oxidase, alpha-glucosidase, beta-glucosidase, haloperoxidase, invertase, laccase, lipase, mannanase, mannosidase, oxidase, pectinolytic enzymes, peptidoglutaminase, peroxidase, phospholipase, phytase, polyphenoloxidase, protease, and xylanase.

The method according to any of the preceding claims, wherein the dough comprises flour selected from the group consisting of wheat, barley, rye, oat, corn, sorghum, rice, millet, and any mixtures thereof.

The method according to any of the preceding claims, wherein the dough comprises whole wheat.

The method according to any of the preceding claims, wherein the dough is made to a baked product or a steamed product.

8. The method according to claim 1 , which in addition to the lipolytic enzyme comprises adding to the dough a phospholipase.

9. The method according to any of the preceding claims, wherein the volume of the dough and/or the baked product is increased by at least 10% compared to the volume of a dough and/or the baked product wherein no lipolytic enzyme is added.

10. A baking composition comprising a lipolytic enzyme having an amino acid sequence which has at least 50% sequence identity to amino acids 20 to 254 of SEQ ID NO: 1 , and one or more baking ingredients.

1 1. The baking composition according to claim 10, wherein the baking composition is in granular form or a stabilized liquid.

12. The baking composition according to claim 10, wherein the baking ingredients are selected from the group consisting of flour, yeast, starch, salt, and ascorbic acid.

13. The baking composition according to claim 10, which further comprises one or more enzymes selected from the group consisting of amylase, alpha-amylase, maltogenic alpha-amylase, beta- amylase, glucan-1 ,4-alpha-maltotetrahydrolase, aminopeptidase, carboxypeptidase, catalase, chitinase, cyclodextrin glycosyltransferase, deoxyribonuclease, lipolytic enzyme, galactanase, alpha-galactosidase, beta-galactosidase, glucanase, glucoamylase, glucose oxidase, alpha- glucosidase, beta-glucosidase, haloperoxidase, invertase, laccase, lipase, mannanase, mannosidase, oxidase, pectinolytic enzymes, peptidoglutaminase, peroxidase, phospholipase, phytase, polyphenoloxidase, protease, and xylanase.

14. The baking composition according to claim 10, which further comprises a lipase and/or a phospholipase.

15. A baked product obtained by baking the dough according to claim 1 .