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 - 11 . (canceled) 
     
     
         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 - 14 . (canceled)