Treatment of dough with a lipoxygenase and a lipolytic enzyme

Details Treatment of dough with a lipoxygenase and a lipolytic enzyme Treatment of dough with a lipoxygenase and a lipolytic enzyme

A - Human Necessities

21

D

A21D 8/04 (2006.01) C11D 3/386 (2006.01) C12N 9/02 (2006.01) C12N 9/20 (2006.01)

Patent

CA 2490944

The addition of a lipoxygenase and a lipolytic enzyme active on polar lipids to a dough has a synergistic effect on the volume and/or crumb color of an edible product made by leavening and heating the dough, e.g. by baking or steaming.

L'ajout à une pâte d'une lipoxygénase et d'une enzyme lipolytique agissant sur les lipides polaires produit un effet synergique sur le volume et/ou la couleur de la mie d'un produit comestible, que l'on produit en faisant lever et chauffer la pâte, autrement dit en la faisant cuire au four ou en l'étuvant.

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