Method of baking
Disclosed is the making of baked products, more particularly making of baked products using polypeptides having lipolytic activity and at least one emulsifier. The invention also relates to compositions comprising polypeptides having lipolytic activity and at least one emulsifier.
1. A method for preparing a dough or a baked product prepared from the dough which method comprises incorporating into the dough a lipolytic enzyme and an emulsifier, wherein the lipolytic enzyme is an isolated polypeptide having an amino acid sequence which has at least 99% sequence identity to the mature polypeptide of SEQ ID NO: 2 and has lipolytic activity, and wherein the emulsifier is selected from the group consisting of diacetyl tartaric acid esters of monoglycerides (DATEM), sodium stearoyl lactylate (SSL), calcium stearoyl lactylate (CSL), ethoxylated mono- and diglycerides (EMG), polysorbates (PS), and succinylated monoglycerides (SMG).
2. The method according to claim 1 , which further comprises adding to the dough an enzyme selected from the group consisting of amylase, glucanase, galactanase, mannanase, aminopeptidase, alpha-amylase, beta-amylase, carboxypeptidase, catalase, chitinase, cutinase, cyclodextrin glycosyltransferase, deoxyribonuclease, esterase, alpha-galactosidase, beta-galactosidase, glucoamylase, alpha-glucosidase, beta-glucosidase, haloperoxidase, invertase, laccase, lipase, phospholipase, mannosidase, oxidase, pectinolytic enzymes, peptidoglutaminase, protease, peroxidase, phytase, polyphenoloxidase, and maltogenic alpha-amylase.
3. The method according to claim 1 , wherein the lipolytic enzyme is applied in an amount of 0.01-100 mg polypeptide per kg flour.
4. The method according to claim 1 , wherein the lipolytic enzyme is applied in an amount of 0.05-50 mg polypeptide per kg flour.
5. The method according to claim 1 , wherein the lipolytic enzyme is applied in an amount of 0.1-25 mg polypeptide per kg flour.
6. The method according to claim 1 , wherein the emulsifier is added in an amount of 0.01% and up to 0.5% of the total flour weight.
7. The method of claim 6 , wherein the emulsifier is added in an amount up to 0.4% of the total flour weight.
8. The method of claim 6 , wherein the emulsifier is added in an amount up to 0.2% of the total flour weight.
9. The method of claim 1 , wherein the emulsifier is added in an amount of 50% or less of a standard dose if the emulsifier was added without the lipolytic enzyme.
10. The method of claim 1 , wherein the emulsifier is DATEM.
11. The method of claim 1 , wherein the emulsifier is diacetyl tartaric acid esters of monoglycerides (DATEM), sodium stearoyl lactylate (SSL) or calcium stearoyl lactylate (CSL).
12. A baking composition comprising an emulsifier and a lipolytic enzyme which is an isolated polypeptide having an amino acid sequence which has at least 99% sequence identity to the mature polypeptide of SEQ ID NO: 2 and has lipolytic activity, wherein the emulsifier is selected from the group consisting of diacetyl tartaric acid esters of monoglycerides (DATEM), sodium stearoyl lactylate (SSL), calcium stearoyl lactylate (CSL), ethoxylated mono- and diglycerides (EMG), polysorbates (PS), and succinylated monoglycerides (SMG).
13. The baking composition according to claim 12 , which further comprises an enzyme selected from the group consisting of amylase, glucanase, galactanase, mannanase, aminopeptidase, alpha-amylase, beta-amylase, carboxypeptidase, catalase, chitinase, cutinase, cyclodextrin glycosyltransferase, deoxyribonuclease, esterase, alpha-galactosidase, beta-galactosidase, glucoamylase, alpha-glucosidase, beta-glucosidase, haloperoxidase, invertase, laccase, lipase, phospholipase, mannosidase, oxidase, pectinolytic enzymes, peptidoglutaminase, protease, peroxidase, phytase, polyphenoloxidase, and maltogenic alpha-amylase.
14. The baking composition according to claim 12 , which further comprises an oxidant selected from the group consisting of ascorbic acid, potassium bromate, potassium iodate, azodicarbonamide (ADA) and ammonium persulfate.
15. A pre-mix comprising a baking composition according to claim 12 , flour and one or more dough or bread additives.
16. A dough comprising flour, water and an amount of a baking composition according to claim 12 .
17. The baking composition of claim 12 , wherein the emulsifier is diacetyl tartaric acid esters of monoglycerides (DATEM), sodium stearoyl lactylate (SSL) or calcium stearoyl lactylate (CSL).