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US 2019/0053501 A1Published application
Baking lipase
AssigneeBASF SE
InventorsCristina POP, Adrienne HUSTON DAVENPORT, Michael LISZKA, Xuqiu TAN, Andreas FUNKE, Jochen KUTSCHER, Michael SEITTER, Stefan HAEFNER
Life of this patent
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Abstract
Lipase enzymes and methods of using the lipases in a baking for improving the volume, stability, tolerance of a baked product and/or reducing and reducing or eliminating the use of DATEM.
Claims21
A method for increasing the volume of a baked product comprising:
- (a) providing a dough;
- (b) providing a lipase, wherein the lipase is a polypeptide having the amino acid sequence of:
- SEQ ID NO:1, SEQ ID NO:3, SEQ ID NO:5, SEQ ID NO:7, SEQ ID NO:9, or SEQ ID NO:11;
- (c) combining the lipase of (b) with the dough of (a) and baking the combination to generate the baked product having an increased volume.
1 more element
A method for increasing the volume of a baked product without the addition of DATEM comprising:
- (a) providing a dough;
- (b) providing a lipase;
- wherein the lipase is a polypeptide having the amino acid sequence of:
- SEQ ID NO:1, SEQ ID NO:3, SEQ ID NO:5, SEQ ID NO:7, SEQ ID NO:9, or SEQ ID NO:11
- (c) combining the lipase of (b) with the dough of (a) without the addition of DATEM and baking the combination to generate the baked product having an increased volume.
2 more elements
Dependencies are inferred from the claim text.