Method for preparing flour doughs and products made from such doughs using lipase
AssigneeDanisco A/S
InventorsJorn Borch Søe, Charlotte Horsmans Poulsen, Preben Rasmussen, Susan Mampusti Madrid, Masoud R. Zargahi
Life of this patent
Estimating the term…
Abstract
Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions comprising these enzymes. The strength of (B/C ratio) and the gluten index of the dough was improved and in the resulting products the improvements were higher specific volume, increased crumb pore homogeneity and reduced average crumb pore diameter.
Claims20
A method of preparing a baked product having improved pore homogeneity and reduced average pore diameter, relative to a baked product without addition of a polypeptide, the method comprising adding a polypeptide having lipase activity;
- wherein said polypeptide is a triacylglycerol hydrolyzing enzyme;
- and wherein said polypeptide is capable of hydrolyzing glycolipids that are present in a flour to the corresponding galactosyl monoglycerides, wherein said polypeptide is capable of hydrolyzing at least 10% of galactosyl diglycerides present in a flour dough to monoglycerides.
A method of improving the stability of a gluten network in a dough, imparting improved pore homogeneity, reducing pore diameter of a baked product made from the dough or a combination thereof, relative to a dough without addition of a polypeptide, comprising adding to the dough:
- a polypeptide wherein said polypeptide is capable of hydrolyzing glycolipids that are present in a flour to the corresponding galactosyl monoglycerides, wherein said polypeptide is capable of hydrolyzing at least 10% of galactosyl diglycerides present in a flour dough to monoglycerides;
- or,
- a polypeptide prepared by transforming a host cell with a recombinant DNA molecule comprising a nucleotide sequence coding for a polypeptide wherein said polypeptide is capable of hydrolyzing glycolipids that are present in a flour to the corresponding galactosyl monoglycerides, wherein said polypeptide is capable of hydrolyzing at least 10% of galactosyl diglycerides present in a flour dough to monoglycerides, the host cell being capable of expressing the nucleotide sequence coding for the polypeptide, cultivating the transformed host cell under conditions where the nucleotide sequence is expressed and harvesting the polypeptide.
A dough improving composition comprising a polypeptide wherein said polypeptide is capable of hydrolyzing glycolipids that are present in a flour to the corresponding galactosyl monoglycerides, wherein said polypeptide is capable of hydrolyzing at least 10% of galactosyl diglycerides present in a flour dough to monoglycerides, and at least one further conventional dough additive component.
A method of preparing a dough comprising adding to dough ingredients an enzyme that hydrolyzes compounds including a triglyceride, a glycolipid, and a phospholipid, wherein said enzyme is capable of hydrolyzing at least 10% of galactosyl diglycerides present in a flour dough to monoglycerides.
A method for preparing bread comprising preparing a dough comprising adding to dough ingredients an enzyme that hydrolyzes compounds including a triglyceride, a glycolipid, and a phospholipid;
- wherein said enzyme is capable of hydrolyzing at least 10% of galactosyl diglycerides present in a flour dough to monoglycerides;
- and baking the dough.
In a dough wherein the improvement comprises the dough including an enzyme that hydrolyzes compounds including a triglyceride, a glycolipid, and a phospholipid, wherein said enzyme is capable of hydrolyzing at least 10% of galactosyl diglycerides present in a flour dough to monoglycerides.
Dependencies are inferred from the claim text.