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US 9,247,753 B2Granted
Preparation of dough or baked products
AssigneeNovozymes A/S
InventorsGitte Budolfsen, Luise Christiansen, Todd Forman, Tina Spendler
Life of this patent
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Abstract
The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.
Claims4
A method for producing a lipolytic enzyme preparation for making baked products, comprising:
- a) determining the substrate specificities of at least two lipolytic enzymes,
- b) selecting two lipolytic enzymes from step a) which are a phospholipase and a galactolipase,
- c) making baked products from doughs with addition of the two lipolytic enzymes of step b) separately and in combination,
- d) determining the loaf volumes or the shape retention of the baked products of step c),
- e) selecting two lipolytic enzymes having a synergistic effect upon the baked products of step c), and
- f) producing the enzyme preparation comprising a combination of the two lipolytic enzymes of step e).
3 more elements
Dependencies are inferred from the claim text.