Method of improving dough and bread quality

1. 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.

2. A method according to claim 1 wherein the enzyme is incapable, or substantially incapable, of hydrolyzing both a triglyceride and a 1-monoglyceride.

3. A method according to claim 1 wherein the enzyme is capable of hydrolyzing a triglyceride and a diglyceride and wherein said enzyme is incapable, or substantially incapable, of hydrolyzing a 1-monoglyceride.

4. A method according to claim 1 wherein at least one of the triglyceride, the 1-monoglyceride, the glycolipid and the phospholipid is a naturally occurring lipid component occurring in flour used for the dough.

5. A method according to claim 1 wherein the phospholipid is phosphatidylcholine (PC).

6. A method according to claim 1 wherein the glycolipid is digalactosyldiglyceride (DGDG).

7. A method according to claim 1 wherein at least one of the triglyceride, the 1-monoglyceride, the glycolipid and the phospholipid is added to the dough.

8. A method according to claim 7 wherein the triglyceride is selected from the group consisting of a vegetable oil, a vegetable fat, an animal fat, shortening and milk fat.

9. A method according to claim 8 wherein the vegetable oil is a naturally occurring cereal oil.

10. A method according to claim 7 wherein the phospholipid is selected from the group consisting of phosphotidylinositol (PI), phosphatidylglycerol (PG), phosphatidylcholine (PC) and phosphatidylethanolamine (PE).

11. A method according to claim 1 wherein the dough is a yeast leavened dough.

12. A method according to claim 1 wherein the enzyme is added in an amount which is in the range of 0.1 to 1000 units enzyme/kg flour.

13. A method according to claim 12 wherein the enzyme is added in an amount which is in the range of 1 to 100 units enzyme/kg flour.

14. A method according to claim 1 wherein the dough is a bread dough, the method comprising as a further step that the dough is baked to obtain a baked product.

15. A method according to claim 1 wherein the dough is selected from the group consisting of a pasta dough, a noodle dough, a cake dough and a cake batter.

16. A method according to claim 1 wherein the enzyme is added in an amount that results in an increase of the specific volume of the baked product that is at least 10%, relative to a baked product made under identical conditions except that the enzyme is not added.

17. A method according to claim 1 wherein a further enzyme is added to the dough.

18. A method according to claim 17 wherein the further enzyme is selected from the group consisting of a lipase, a starch degrading enzyme, a hemicellulase, a cellulose, and an oxidoreductase.

19. A method according to claim 1 wherein at least 25% of the glycolipid initially present in the dough is hydrolysed.

20. A method according to claim 1 wherein at least 25% of the phospholipid initially present in the dough is hydrolysed.

21. A method according to claim 1 wherein the enzyme has hydrolytic activity against a phospholipid and a glycolipid but no, or substantially no, hydrolytic activity against a triglyceride and/or a 1-monoglyceride in the pH range of 4.5-6.5.

22. 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.

23. A composition according to claim 22 wherein the enzyme is incapable, or substantially incapable, of hydrolyzing both a triglyceride and a 1-monoglyceride.

24. A composition according to claim 22 wherein the enzyme is capable of hydrolyzing a triglyceride and a diglyceride and wherein said enzyme is incapable, or substantially incapable, of hydrolyzing a 1-monoglyceride.

25. A composition according to claim 22 wherein said composition comprises a further enzyme selected from the group consisting of a lipase, a starch degrading enzyme, a hemicellulase, a cellulase, and an oxidoreductase.

26. A dough obtainable by the method according to claim 1 .

27. A dough according to claim 26 wherein said dough is frozen or packaged in a controlled atmosphere.

28. A baked product obtainable by baking a dough according to claim 26 .

29. A noodle product made from a dough according to claim 26 .

30. A pasta product made from a dough according to claim 26 .

31. 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.

32. The method of claim 8 9 wherein the cereal oil comprises oat oil.

33. 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 hydyrolyzing a triglyceride and/or a 1-monoglyceride, and mixing the dough components to obtain the dough, wherein a least one of the triglyceride, the 1-monoglyceride, the glyoclipid and the phospholipid is added to the dough, and the triclyceride comprises cereal oil.

34. The method according to claim 33 wherein the cereal oil comprises oat oil.