Preparation of baked product from dough

The present invention relates to a method for producing a baked product comprising preparing a dough comprising at least whole meal flour, a GH61 polypeptide, and a cellulase, and baking the dough to form the baked product. The present invention relates also to a baking composition comprising a GH61...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	JOHANSEN, KATJA SALOMON, ENGELSEN, MERETE MOELLER, SALOMONSEN, TINA
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE DOUGHS ENZYMOLOGY HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention relates to a method for producing a baked product comprising preparing a dough comprising at least whole meal flour, a GH61 polypeptide, and a cellulase, and baking the dough to form the baked product. The present invention relates also to a baking composition comprising a GH61 polypeptide, a cellulase, and optionally flour. The present invention relates also to the use of a GH61 polypetide and a cellulase for producing a baked product, e.g. a baked product, prepared from whole meal flour.