Method of baking
AssigneeNovozymes A/S
InventorsSara Maria Landvik, Henrik Lundkvist, Lisbeth Kalum, Jesper Vind, Anna Verena Reiser, Helle Niemann
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Abstract
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.
Claims20
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 80% sequence identity to amino acids 20 to 254 of SEQ ID NO:
- 1 and has lipolytic activity.
A baking composition comprising a lipolytic enzyme having an amino acid sequence which has at least 80% sequence identity to amino acids 20 to 254 of SEQ ID NO:
- 1 and has lipolytic activity, and one or more baking ingredients.
Dependencies are inferred from the claim text.