Preparation of dough or baked product

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 - 14 . (canceled) 
     
     
         15 . A method for preparing a dough or 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.   
     
     
         16 . A composition comprising
 a) a phospholipase and a galactolipase, or   b) a phospholipase and a triacylglycerol lipase, or   c) a galactolipase and a triacylglycerol lipase,   and which further comprises flour.   
     
     
         17 . The composition of  claim 16 , which does not comprise a maltogenic alpha-amylase. 
     
     
         18 . The composition of  claim 16 , wherein the flour comprises a dough or a premix. 
     
     
         19 . A method of preparing a dough or a baked product made from dough, comprising:
 a) selecting a first lipolytic enzyme and a second lipolytic enzyme, which are a phospholipase and a galactolipase, or a phospholipase and a triacylglycerol lipase, or a galactolipase and a triacylglycerol lipase;   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.