Method

A method according to claim 2 wherein the lipase is selected from the group comprising a triacylglycerol lipase, a galactolipase, a phospholipase or said lipase has triacylglycerol lipase and galactolipase activity, or said lipase has triacylglycerol lipase and phospholipase activity or said lipase has phospholipase and galactolipase activity or said lipase has phospholipase, galactolipase and triacylglycerol lipase activity.

A method according to any of the preceding claims wherein the flour dough comprises flour, water and at least one further dough additive or ingredient.

A method according to any of the preceding claims wherein the flour dough comprises a hard flour.

A method according to any of the preceding claims wherein the product is a bread product.

A method according to any of the preceding claims wherein at least one further enzyme is added to the dough ingredients, dough additives or the dough.

A dough improving composition comprising a maltose oxidising oxidoreductase and an emulsifying agent wherein the emulsifying agent is a lipase.

A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising an maltose oxidising oxidoreductase and an emulsifying agent;

• wherein said flour dough comprises flour, water and at least one further dough additive or ingredient;
• wherein said further dough additive or ingredient is selected from the group consisting of a vegetable oil, a vegetable fat, an animal fat, shortening, butterfat, glycerol, milk fat and a mixture thereof and wherein said further dough additive or ingredient is present in an amount from 1 to 5% by the weight of the flour component of the dough.

A dough improving composition wherein said dough improving composition comprises a maltose oxidising oxidoreductase, an emulsifying agent and a further dough additive or ingredient;

• wherein said further dough additive or ingredient is selected from the group consisting of a vegetable oil, a vegetable fat, an animal fat, shortening, butterfat, glycerol, milk fat and a mixture thereof and wherein said further dough additive or ingredient is present in an amount of from 1 to 5% by the weight of a flour component of the dough.

Use of a combination comprising a maltose oxidising oxidoreductase and an emulsifying agent in the manufacture of a dough wherein said combination improves the rheological and/or machineability properties of the flour dough and/or the quality of the product made from the dough wherein said emulsifying agent is a lipase.

A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough an amino acid sequence comprising an amino acid sequence as shown in SEQ ID No 2 or a variant, derivative or fragment thereof.

A dough improving composition comprising an amino acid sequence comprising an amino acid sequence as shown in SEQ ID No 2 or a variant, derivative or fragment thereof.

Use of an amino acid sequence as shown in SEQ ID No 2 or a variant, derivative or fragment thereof in the manufacture of a product made from dough wherein the product is a bread product.

A method or dough improving composition in accordance with the present invention and substantially as described herein.