METHOD OF BAKING

METHOD OF BAKING

A method for preparing a dough or a baked product prepared from the dough which method comprises incorporating into the dough a lipolytic enzyme, wherein the lipolytic enzyme has an amino acid sequence which has at least 50% sequence identity to amino acids 20 to 254 of SEQ ID NO:1. 本发明提供了一种用于制备面团或从...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: REISER ANNA V, KALUM LISBETH, LANDVIK SARA M, NIEMANN HELLE, LUNDKVIST HENRIK, VIND JESPER
Format: Patent
Sprache:chi ; eng
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Zusammenfassung:A method for preparing a dough or a baked product prepared from the dough which method comprises incorporating into the dough a lipolytic enzyme, wherein the lipolytic enzyme has an amino acid sequence which has at least 50% sequence identity to amino acids 20 to 254 of SEQ ID NO:1. 本发明提供了一种用于制备面团或从该面团制备的烘焙产品的方法，该方法包括将脂肪分解酶掺入该面团中，其中该脂肪分解酶具有与SEQ ID NO:1的氨基酸20至254有至少50％序列同一性的氨基酸序列。