Method of improving dough and bread quality

Abstract

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

1 - 39 . (canceled)  
     
     
         40 . A method of preparing a dough or baked product prepared from dough comprising: 
 (a) testing at least one enzyme for its hydrolytic activity towards a triglyceride, a 1-monoglyceride, a phospholipid and a glycolipid;    (b) selecting an enzyme having hydrolytic activity towards a phospholipid and a glycolipid and having no, or substantially no, hydrolytic activity towards a triglyceride and/or a 1-monoglyceride; and    (c) adding the selected enzyme to the dough.    
     
     
         41 . A method according to  claim 40  wherein the enzyme is incapable, or substantially incapable, of hydrolysing both a triglyceride and a 1-monoglyceride.  
     
     
         42 . A method according to  claim 40  wherein the enzyme is capable of hydrolysing a triglyceride and a triglyceride and wherein said enzyme is incapable, or substantially incapable, of hydrolysing a 1-monoglyceride.  
     
     
         43 . A method according to  claim 40  wherein at least one of the triglyceride, the 1-monoglyceride, the glycolipid and the phospholipid is a naturally occurring lipid component occurring in flour used for the dough.  
     
     
         44 . A method according to  claim 40  wherein the phospholipid is phosphatidylcholine (PC).  
     
     
         45 . A method according to  claim 40  wherein the glycolipid is digalactosyldiglyceride (DGDG).  
     
     
         46 . A method according to  claim 40  wherein at least one of the triglyceride, the 1-monoglyceride, the glycolipid and the phospholipid is added to the dough.  
     
     
         47 . A method according to  claim 46  wherein the triglyceride is selected from me group consisting of a vegetable oil, a vegetable fat, an animal fat, shortening and milk fat.  
     
     
         48 . A method according to  claim 47  wherein the vegetable oil is a naturally occurring cereal oil including oat oil.  
     
     
         49 . A method according to  claim 46  wherein the polar lipid being added is a phiospholipid selected from the group consisting of phosphatidylinositol (PI), phosphatidylglycerol (PG), phosphatidylcholine (PC) and phosphatidylethanolamine (PE).  
     
     
         50 . A method according to  claim 40  wherein the dough is a yeast leavened dough.  
     
     
         51 . A method according to  claim 40  wherein the enzyme is added in an amount which is in the range of 0.1 to 1000 units enzyme/kg flour.  
     
     
         52 . A method according to  claim 51  wherein the enzyme is added in an amount which is in me range of 1 to 100 units enzyme/kg flour.  
     
     
         53 . A method according to  claim 40  wherein the dough is a bread dough, the method comprising as a further step that the dough is baked to obtain a baked product.  
     
     
         54 . A method according to  claim 40  wherein the dough is a dough selected from the group consisting of a pasta dough, a noodle dough, and a cake dough or batter.  
     
     
         55 . A method according to  claim 40  wherein the enzyme is added in an amount that results in an increase of the specific volume of the baked product that is at least 10%, relative to a baked product made under identical conditions except that the enzyme is not added.  
     
     
         56 . A method according to  claim 40  wherein a further enzyme is added to the dough.  
     
     
         57 . A method according to  claim 56  wherein the further enzyme is selected from the group consisting of a lipase, a starch degrading enzyme, a hemicellulase, a cellulase, a lipoxygenase and an oxidoreductase.  
     
     
         58 . A method according to  claim 40  wherein the selected enzyme has hydrolytic activity against a phospholipid and a glycolipid but no, or substantially no, hydrolytic activity against a triglyceride and/or a 1-monoglyceride in the pH range of 4.5-6.5.  
     
     
         59 . A method of preparing an enzyme having hydrolytic activity towards a phospholipid and a glycolipid and having no, or substantially no, hydrolytic activity towards a triglyceride and/or a 1-monoglyceride, comprising: 
 (i) selecting a lipase having hydrolytic activity towards a phospholipid, a glycolipid and a triglyceride and/or a 1-monoglyceride,    (ii) modifying by insertion, deletion or substitution of at least one aminoo acid in the amino acid sequence so as to alter the activity of the lipase in such a way that the lipase is modified to have no, or substantially no, activity against a triglyceride and/or a 1-monoglyceride.    
     
     
         60 . A method according to  claim 59  wherein the insertion, deletion or substitution of at least one amino acid is in the lid region of the amino acid sequence.  
     
     
         61 . A method according to  claim 59  wherein, the insertion, deletion or substitution of at least one ammo acid is near the active site of the ammo acid sequence.  
     
     
         62 . A method according to  claim 59  wherein the insertion, deletion or substitution of at least one amino acid is at the C-terminal of the amino acid sequence.  
     
     
         63 . A method according to  claim 60  wherein the lid region is deleted.  
     
     
         64 . A method according to  claim 59  wherein the enzyme is capable of hydrolysing a glycolipid and a phospholipid and wherein said enzyme is incapable, or substantially incapable, of hydrolysing a triglyceride and/or a 1-monoglyceride in the pH range 4.5-6-5.