Use of family 8 enzymes with xylanolytic activity in baking

Details Use of family 8 enzymes with xylanolytic activity in baking Use of family 8 enzymes with xylanolytic activity in baking

A - Human Necessities

21

D

A21D 2/26 (2006.01) A21D 8/04 (2006.01) C12N 9/24 (2006.01)

Patent

CA 2498014

The present invention describes a method to improve the properties of a dough and/or a baked product by adding a bread or dough-improving agent containing a enzyme with xylanolytic activity belonging to glycoside hydrolases family 8. Preferred enzymes are the psychrophilic xylanase from Pseudoalteromonas haloplanktis and the mesophilic xylanase Y from Bacillus halodurans C-125

L'invention concerne un procédé servant à améliorer les propriétés d'une pâte et/ou d'un produit cuit dans un four de boulangerie par apport d'un agent améliorant le pain ou la pâte et contenant un enzyme possédant une activité xylanolytique appartenant à la famille 8 des glycoside hydrolases. Les enzymes préférés consistent en xylanase psychrophile de Pseudoalteromonas haloplanktis et xylanase Y mésophile de Bacillus halodurans C-125.

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