Method of improving dough and bread quality
OwnerKirsten Bojsen, Charlotte Horsmans Poulsen +1inventors
InventorsKirsten Bojsen, Charlotte Horsmans Poulsen, Jorn Borch Soe
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Abstract
A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolysing a triglyceride and/or a 1-monoglyceride, or a composition comprising said enzyme, and mixing the dough components to obtain the dough.
Claims32
A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolyzing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolyzing a triglyceride and/or a 1-monoglyceride, and mixing the dough components to obtain the dough.
A dough improving composition comprising an enzyme that, under dough conditions, is capable of hydrolyzing a glycolipid and a phospholipids, wherein said enzyme is incapable, or substantially incapable, of hydrolyzing a triglyceride and/or a 1-monoglyceride, and one further dough component selected from the group consisting of cereal flour, yeast, a chemical leavening agent, a dough strengthening agent, and an emulsifier.
A dough composition comprising an enzyme that, under dough conditions, is capable of hydrolyzing a glycolipid and a phospholipids, wherein said enzyme is incapable, or substantially incapable, of hydrolyzing a triglyceride and/or a 1-monoglyceride.
Dependencies are inferred from the claim text.