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US 2012/0058222 A1Published application
Use
AssigneeDanisco A/S
InventorsBo Spange Sorensen, Inge Lise Povlsen, Rie Mejldal, Karsten Matthias Kragh, Anja Hemmingsen Kellett-Smith, Rene Mikkelsen, Rikke L. Bundgaard Jenner
Life of this patent
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Abstract
The present invention relates to the use of an amylase and a lipolytic enzyme in combination to improve the stackability of bread, methods of preparing dough and baked products having a combination of such enzymes, as well as bread having particular bread stackability profiles.
Claims13
Use of an amylase and a lipolytic enzyme for improving the stackability of bread.
A method of preparing a dough comprising:
- a) adding an amylase as set forth in SEQ ID No. 1 or a non-maltogenic amylase having at least 75% identity to SEQ ID No. 1 in an amount of up to 10 ppm dough;
- and
- b) adding a lipolytic enzyme in an amount of up to 10 ppm dough.
A dough comprising:
- a) an amylase as set forth in SEQ ID No. 1 or a non-maltogenic amylase having at least 75% identity to SEQ ID No. 1;
- and
- b) a lipolytic enzyme,
- wherein the amount of amylase and lipolytic enzyme are each up to 10 ppm dough.
1 more element
A bread having:
- a) an initial firmness of at least 7 HPa/g;
- b) a change in firmness from 2 hours post baking of:
- i. less than or equal to 12 HPa/g after 4 days;
- and/or
- ii. less than or equal to 15 HPa/g after 6 days;
- and/or
- iii. less than or equal to 20 HPa/g after 11 days.
4 more elements
A bread having:
- a) an initial firmness of at least 7 HPa/g;
- b) a change in firmness from 2 hours post baking of:
- i. less than or equal 1.7 times the initial firmness after 4 days;
- and/or
- ii. less than or equal to 2.1 times the initial firmness after 6 days;
- and/or
- iii. less than or equal to 2.9 times the initial firmness after 11 days.
4 more elements
-17. (canceled)
Dependencies are inferred from the claim text.