Method for preparing flour doughs and products made from such doughs using lipase
View Patent ↗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.
1. A method of preparing a dough comprising adding to dough ingredients an enzyme that hydrolyzes compounds including a triglyceride, a glycolipid, and a phospholipid.
2. 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; and baking the dough.
3. A dough prepared according to the method of claim 1 .
4. In a dough wherein the improvement comprises the dough including an enzyme that hydrolyzes compounds including a triglyceride, a glycolipid, and a phospholipid.
5. The method of any one of claims 1 - 2 wherein the dough ingredients include an additional enzyme.
6. The method of claim 5 , wherein the additional enzyme is a starch degrading enzyme.
7. The method of claim 6 , wherein the additional enzyme is an amylase.
8. A dough produced by the method of claim 5 .
9. The method of any one of claims 1 - 2 wherein the dough ingredients include an emulsifier.
10. A dough prepared according to the method of claim 9 .
11. The dough of claim 4 wherein the dough ingredients include an additional enzyme.
12. The dough of claim 11 , wherein the additional enzyme is a starch degrading enzyme.
13. The dough of claim 12 , wherein the additional enzyme is an amylase.
14. The dough of claim 4 , wherein the dough ingredients include an emulsifier.
15. The method of claim 9 , wherein the emulsifier is selected from monoglycerides, diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, and lecithins.