Method of improving dough and bread quality

Details Method of improving dough and bread quality Method of improving dough and bread quality

A - Human Necessities

21

D

A21D 8/04 (2006.01) A21D 2/16 (2006.01) A21D 2/26 (2006.01) A23L 1/105 (2006.01) A23L 1/16 (2006.01) C12N 9/18 (2006.01)

Patent

CA 2444960

A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolyzing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolyzing a triglyceride and/or a 1- monoglyceride, or a composition comprising said enzyme, and mixing the dough components to obtain the dough.

L'invention concerne un procédé de préparation d'un pâte à base de farine. Ce procédé consiste à ajouter aux composants de la pâte un enzyme qui lorsqu'il se trouve dans une pâte est capable d'hydrolyser un glycolipide et un phospholipide, tout en étant incapable ou sensiblement incapable d'hydrolyser un triglycéride et/ou un 1-monoglycéride, ou une composition comprenant ledit enzyme, et à mélanger les composants afin de préparer une pâte.

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