Method of baking

US11229214B2 · kind B2 · utility

Assignee

• Novozymes A/S · DK

Inventors

• Sara Landvik · Hørsholm, DK
• Henrik Lundkvist · Malmö, SE
• Lisbeth Kalum
• Jesper Vind · Avenue Madeleine, DK
• Anna Verena Reiser · Copenhagen, DK
• Helle Niemann · Avenue Madeleine, DK

Key dates

• Filing date: Nov 29, 2017
• Grant date: Jan 25, 2022
• Expiry date: Mar 18, 2038

Classification

• Technology area (CPC C): Chemistry; Metallurgy
• CPC primary: C12Y301/04011
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

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.