Method of baking
AssigneeNovozymes A/S
InventorsKim Borch, Tina Salomonsen, Tom Anton Busk Nielsen, Kirk Matthew Schnorr
Life of this patent
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Abstract
Disclosed is the making of baked products, more particularly making of baked products using polypeptides having lipolytic activity and at least one emulsifier. The invention also relates to compositions comprising polypeptides having lipolytic activity and at least one emulsifier.
Claims17
A method for preparing a dough or a baked product prepared from the dough which method comprises incorporating into the dough a lipolytic enzyme and an emulsifier, wherein the lipolytic enzyme is an isolated polypeptide having an amino acid sequence which has at least 99% sequence identity to the mature polypeptide of SEQ ID NO:
- 2 and has lipolytic activity, and wherein the emulsifier is selected from the group consisting of diacetyl tartaric acid esters of monoglycerides (DATEM), sodium stearoyl lactylate (SSL), calcium stearoyl lactylate (CSL), ethoxylated mono- and diglycerides (EMG), polysorbates (PS), and succinylated monoglycerides (SMG).
A baking composition comprising an emulsifier and a lipolytic enzyme which is an isolated polypeptide having an amino acid sequence which has at least 99% sequence identity to the mature polypeptide of SEQ ID NO:
- 2 and has lipolytic activity, wherein the emulsifier is selected from the group consisting of diacetyl tartaric acid esters of monoglycerides (DATEM), sodium stearoyl lactylate (SSL), calcium stearoyl lactylate (CSL), ethoxylated mono- and diglycerides (EMG), polysorbates (PS), and succinylated monoglycerides (SMG).
Dependencies are inferred from the claim text.