Use of aminopeptidase in dough, doughs and bread improvers...

Details Use of aminopeptidase in dough, doughs and bread improvers... Use of aminopeptidase in dough, doughs and bread improvers...

A - Human Necessities

21

D

A21D 8/04 (2006.01) A21D 10/00 (2006.01) A21D 13/00 (2006.01)

Patent

CA 2574789

The present invention is concerned with the application of enzymes in dough. More particularly, the present invention relates to the use of an aminopeptidase in dough to increase and preserve crumb softness of a baked dough product; to improve the extensibility of dough; and to increase the specific volume of a baked dough product. The invention also relates to a bread improver composition and a dough containing an aminopeptidase derived from a non-genetically modified Rhizopus oryzae strain or from a transformed host organism carrying a DNA sequence which codes for an aminopeptidase, said DNA sequence being derived from a Rhizopus oryzae strain.

La présente invention concerne l'application d'enzymes dans une pâte. Cette invention porte en particulier sur l'utilisation d'une aminopeptidase dans une pâte pour accroître et préserver le moelleux de la mie d'un produit à base de pâte cuit au four; pour améliorer l'extensibilité de la pâte; et pour augmenter le volume spécifique d'un produit à base de pâte cuit au four. Cette invention concerne également une composition d'améliorant de pain et une pâte contenant une aminopeptidase dérivée d'une souche de Rhizopus oryzae non génétiquement modifiée ou d'un organisme hôte transformé comprenant une séquence d'ADN codant pour une aminopeptidase, ladite séquence d'ADN étant dérivée d'une souche de Rhizopus oryzae.

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