Preparation of dough or baked products

Abstract

The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.

1 . A method for increasing the loaf volume or improving the shape retention of a baked product made from dough, comprising adding to the dough: 
 a) a phospholipase and a galactolipase, or    b) a phospholipase and a triacylglycerol lipase, or    c) a galactolipase and a triacylglycerol lipase    
     
     
         2 . A method of preparing a dough or a baked product made from dough, comprising adding to the dough. 
 a) a galactolipase and    b) a phospholipase or a triacylglycerol lipase.    
     
     
         3 . A method of preparing a dough or a baked product made from dough, comprising adding to the dough a combination of two lipolytic enzymes wherein the combination produces a synergistic effect on the loaf volume or shape retention of the baked product.  
     
     
         4 . The method of the preceding claim wherein the two lipolytic enzymes are: 
 a) a phospholipase and a galactolipase, or    b) a phospholipase and a triacylglycerol lipase, or    c) a galactolipase and a triacylglycerol lipase.    
     
     
         5 . A method of preparing a dough or a baked product made from dough, which comprises adding to the dough: 
 a) a phospholipase and a galactolipase, or    b) a phospholipase and a triacylglycerol lipase, or    c) a galactolipase and a triacylglycerol lipase    and which does not comprise adding a maltogenic alpha-amylase to the dough.    
     
     
         6 . A composition comprising: 
 a) a galactolipase and    b) a phospholipase or a triacylglycerol lipase.    
     
     
         7 . A composition comprising a combination of two lipolytic enzymes wherein the combination produces a synergistic effect on the loaf volume or shape retention of a baked product made from dough including the composition.  
     
     
         8 . The composition of  claim 7  wherein the two lipolytic enzymes are: 
 a) a phospholipase and a galactolipase, or    b) a phospholipase and a triacylglycerol lipase, or    c) a galactolipase and a triacylglycerol lipase.    
     
     
         9 . A composition which comprises. 
 a) a phospholipase and a galactolipase, or    b) a phospholipase and a triacylglycerol lipase, or    c) a galactolipase and a triacylglycerol lipase,    and which does not comprise a maltogenic alpha-amylase.    
     
     
         10 . The composition of  claim 1  which comprises flour.  
     
     
         11 . A method of preparing a dough or a baked product made from dough, comprising: 
 a) determining substrate specificities of at least two lipolytic enzymes,    b) selecting two lipolytic enzymes which are:    i) a phospholipase and a galactolipase, or    ii) a phospholipase and a triacylglycerol lipase, or    iii) a galactolipase and a triacylglycerol lipase.    c) for each enzyme, determining an effective dosage in the dough to increase the loaf volume or improve the shape retention of a baked product made from the dough,    d) adding to the dough a combination of the first and the second lipolytic enzyme wherein each enzyme is added in an amount of 33-67 of the effective dosage.    
     
     
         12 . A method for producing a lipolytic enzyme preparation, comprising: 
 a) determining the substrate specificities of at least two lipolytic enzymes,    b) selecting two lipolytic enzymes which are:    i) a phospholipase and a galactolipase, or    ii) a phospholipase and a triacylglycerol lipase, or    iii) a galactolipase and a triacylglycerol lipase.    c) making baked products from doughs with addition of the two lipolytic enzymes separately and in combination    d) determining the loaf volumes or the shape retention of the baked products,    e) selecting two lipolytic enzymes having a synergistic effect, and    f) producing the enzyme preparation comprising a combination of the two lipolytic enzymes.    
     
     
         13 . A method of preparing a dough or a baked product made from dough, comprising: 
 a) selecting two lipolytic enzymes,    b) for each enzyme, determining an effective dosage in the dough to increase the loaf volume or improve the shape retention of a baked product made from the dough,    c) adding to the dough a combination of the first and the second lipolytic enzyme wherein each enzyme is added in an amount of 33-67% of the effective dosage.    
     
     
         14 . The method of  claim 13  wherein the two lipolytic enzymes are: 
 a) a phospholipase and a galactolipase, or    b) a phospholipase and a triacylglycerol lipase, or    c) a galactolipase and a triacylglycerol lipase.    
     
     
         15 . The composition of  claim 10 , wherein the flour which comprises a dough or a premix.