A - Human Necessities – 21 – D
Patent
A - Human Necessities
21
D
A21D 8/04 (2006.01) A21D 2/14 (2006.01) A21D 2/16 (2006.01) A21D 2/32 (2006.01)
Patent
CA 2392116
Method of preparing a dough, the method comprising adding to the dough an enzyme that is capable of simultaneously hydrolysing a nonpolar lipid, a glycolipid and a phospholipid. One or more substrates for the enzyme may be added, e.g. galactolipids such as digalactodiglyceride (DGDG) or phospholipids, e.g. phosphatidyl choline (PC). The lipid substrates can be added to the dough in the form of cereal lipids such as oat oil. The method provides doughs with improved extensibility and reduced stickiness, and baked bread products with high specific volume, improved softness and excellent crumb structure.
Procédé servant à préparer une pâte à pain et consistant à ajouter à cette pâte un enzyme capable d'hydrolyser simultanément un lipide non polaire, un glycolipide et un phospholipide. On peut ajouter un ou plusieurs substrats pour l'enzyme, par exemple des galactolipides, tels que digalactodiglycéride (DGDG), ou des phospholipides, par exemple phosphatidylcholine (PC). On peut ajouter à la pâte les substrats lipidiques sous forme de lipides céréaliers, tels que de l'huile d'avoine. Ce procédé permet d'obtenir des pâtes plus malléables, moins collantes, et des produits cuits à base de pain possédant un volume spécifique élevé, une texture améliorée et une croûte excellente.
Danisco A/s
Gowling Lafleur Henderson Llp
LandOfFree
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