Method for preparing flour doughs and products made from such doughs using lipase

US6852346B2 · kind B2 · utility

Assignee

• DANISCO A/S · DK

Inventors

• Jorn Borch Søe · Tilst, DK
• Charlotte Horsmans Poulsen · Tilst, DK
• Preben Rasmussen · Kirke Hyllinge, DK
• Susan Mampusti Madrid · Hørsholm, DK
• Masoud Rajabi Zargahi · Aarhus, DK

Key dates

• Filing date: Jan 9, 2002
• Grant date: Feb 8, 2005
• Expiry date: Mar 13, 2022

Classification

• Technology area (CPC C): Chemistry; Metallurgy
• CPC primary: C07K2319/00
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions comprising these enzymes. The strength of (B/C ratio) and the gluten index of the dough was improved and in the resulting products the improvements were higher specific volume, increased crumb pore homogeneity and reduced average crumb pore diameter.