SCREENING METHOD FOR SELECTING LIPOLYTIC ENZYMES AS BAKERY IMPROVERS

Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved properties may include a larger loaf volume, an improved shape fact...

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Bibliographische Detailangaben
Hauptverfasser:	VIND, JESPER, ERLANDSEN, LUISE, NILSSON, LONE DYBDAL, BORCH, KIM, JORGENSEN, CHRISTEL THEA
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS OR TEST PAPERS THEREFOR CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES EDIBLE DOUGHS ENZYMOLOGY HUMAN NECESSITIES MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION THEREOF PROCESSES OF PREPARING SUCH COMPOSITIONS SPIRITS TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved properties may include a larger loaf volume, an improved shape factor, an improved crumb structure, reduced dough stickiness, improved dough stability and/or improved tolerance towards extended proofing. The advantageous lipid-degrading enzymes have higher activity towards MGDG and/or unsaturated phosphatidyl ethanolamines (APE, PE) than towards DGDG, PC, PS, PI, PG, saturated phosphatidyl ethanolamines, ALPE and/or triglicerides. Les enzymes lipolytiques qui améliorent les propriétés de la pâte ou de produits cuits au four exercent généralement une activité élevée sur les lipides capables de former une phase hexagonale, et une méthode de criblage a été mise au point sur cette base. Les propriétés améliorées peuvent inclure un volume de pain accru, un facteur de forme amélioré, une structure de mie de pain améliorée, une adhésivité de pâte réduite, une stabilité de pâte améliorée et/ou une meilleure tolérance à un étuvage prolongé.