Methods for using lactonohydrolases in baking

A composition for improving one or more properties of a dough and/or a baked product obtained from the dough, comprising one or more lactonohydrolases and one or more added baking agents selected from the group consisting of a protein, emulsifier, granulated fat, oxidant, amino acid, sugar, salt, flour, and starch, wherein the amount of the lactonohydrolase incorporated into the dough is about 0.01 mg to about 100 mg per kilogram of dough, and wherein the one or more improved properties are selected from the group consisting of strength of the dough, stability of the dough, stickiness of the dough, machinability of the dough, volume of the baked product, crumb structure of the baked product, softness of the baked product, flavor of the baked product, and antistaling of the baked product.

A pre-mix for a dough comprising flour one or more lactonohydrolases for improving one or more properties of a dough and/or a baked product obtained from the dough and a baking agent selected from the group consisting of a protein, emulsifier, granulated fat, oxidant, amino acid, sugar, salt, and starch, wherein the one or more lactonohydrolases are incorporated into the dough in the amount of about 0.01 mg to about 100 mg per kilogram of dough, and wherein the one or more improved properties are selected from the group consisting of strength of the dough, stability of the dough, stickiness of the dough, machinability of the dough, volume of the baked product, crumb structure of the baked product, softness of the baked product, flavor of the baked product, and antistaling of the baked product.

A baking additive in the form of a granulate or agglomerated powder for improving one or more properties of a dough and/or a baked product obtained from the dough, the additive comprising one or more lactonohydrolases and one or more baking agents selected from the group consisting of a protein, emulsifier, granulated fat, oxidant, amino acid, sugar, salt, flour, and starch, wherein the one or more improved properties are selected from the group consisting of strength of the dough, stability of the dough, stickiness of the dough, machinability of the dough, volume of the baked product, crumb structure of the baked product, softness of the baked product, flavor of the baked product, and antistaling of the baked product.