Enzymatic modification of wheat phospholipids in bakery applications

Use of a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position and an enzyme that acts on a polar lipid at the sn1 position in the manufacture of a dough or a baked product for improving the specific volume of a baked product;

• dough characteristics (such as dough development;
• dough extensibility);
• improving crust crispiness of a baked product;
• improving the crumb structure (such as improving crumb pore size of a baked product or improving crumb pore homogeneity of a baked product);
• improving softness (such as improving softness of a baked product);
• improving the oven spring of a baked product;
• increasing N-acyl lysophosphatidyl ethanolamine in the dough and/or baked product (preferably increasing N-acyl lysophosphatidyl ethanolamine with a fatty acid moiety containing 14-20 carbon atoms, preferably increasing N-acyl lysophosphatidyl ethanolamine with a saturated fatty acid moiety containing 14-20 carbon atoms);
• increasing a lyso-phospholipid in the dough and/or baked product;
• increasing a digalactosylmonoglyceride and/or monogalactosylmonoglyceride in the dough and/or baked product;
• increasing N-acyl lysophosphatidyl ethanolamine together with increasing a lyso-phospholipid and/or a digalactosylmonoglyceride and/or monogalactosylmonoglyceride in the dough and/or baked product.