Method of preparing a dough or a baked product made from a...

Details Method of preparing a dough or a baked product made from a... Method of preparing a dough or a baked product made from a...

A - Human Necessities

21

D

A21D 8/04 (2006.01) A23L 1/03 (2006.01)

Patent

CA 2412533

The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularlya larger loaf volume of the baked product and/or a better shape retention during baking.

L'apport à de la pâte d'une combinaison de deux enzymes lipolytiques dont les substrats possèdent différentes spécificités, exerce un effet synergique sur la pâte ou sur un produit de cuisson obtenu à partir de cette pâte, en particulier, un volume plus important du produit de cuisson et/ou une meilleure conservation de sa forme pendant la cuisson.

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