Improved enzymatic modification of wheat phospholipids in bakery applications

Abstract

The present invention relates to a method of making a dough, said method comprises admixing a dough component, a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position, and an enzyme that acts on a polar lipid at the sn1 position. A food enzyme composition comprising: a phospholipase A2 enzyme which is capable of acting on N-acylphosphatidyl ethanolamine at the sn2 position; and an enzyme that acts on a polar lipid at the sn1 position is also taught.

1 . A food enzyme composition comprising: a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position; and an enzyme that acts on a polar lipid at the sn1 position. 
     
     
         2 . A method of making a dough, said method comprising admixing a dough component, a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position, and an enzyme that acts on a polar lipid at the sn1 position. 
     
     
         3 . Use of a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position and an enzyme that acts on a polar lipid at the sn1 position in the manufacture of a dough or a baked product for improving the specific volume of a baked product; dough characteristics (such as dough development; dough extensibility); improving crust crispiness of a baked product; improving the crumb structure (such as improving crumb pore size of a baked product or improving crumb pore homogeneity of a baked product); improving softness (such as improving softness of a baked product); improving the oven spring of a baked product; increasing N-acyl lysophosphatidyl ethanolamine in the dough and/or baked product (preferably increasing N-acyl lysophosphatidyl ethanolamine with a fatty acid moiety containing 14-20 carbon atoms, preferably increasing N-acyl lysophosphatidyl ethanolamine with a saturated fatty acid moiety containing 14-20 carbon atoms); increasing a lyso-phospholipid in the dough and/or baked product; increasing a digalactosylmonoglyceride and/or monogalactosylmonoglyceride in the dough and/or baked product; increasing N-acyl lysophosphatidyl ethanolamine together with increasing a lyso-phospholipid and/or a digalactosylmonoglyceride and/or monogalactosylmonoglyceride in the dough and/or baked product. 
     
     
         4 . The method according to  claim 2 , wherein the phospholipase A2 enzyme and the enzyme that acts on a polar lipid at the sn1 position are admixed or used either simultaneously or sequentially. 
     
     
         5 . The method according to  claim 4  wherein the phospholipase A2 enzyme is one which converts N-acyl phosphatidyl ethanolamine into N-acyl lysophosphatidyl ethanolamine under dough conditions, wherein the fatty acid moiety of the produced N-acyl lysophosphatidyl ethanolamine contains 14-20 carbon atoms (preferably wherein the fatty acid moiety of the produced N-acyl lysophosphatidyl ethanolamine is saturated and contains 14-20 carbon atoms; more preferably wherein the fatty acid moiety is saturated and contains 16 carbon atoms). 
     
     
         6 . The method according to  claim 5  wherein the enzyme that acts on a polar lipid at the sn1 position is an enzyme having phospholipase activity, galactolipase activity, or a combination thereof. 
     
     
         7 . The method according to  claim 6  wherein the enzyme that acts on a polar lipid at the sn1 position acts on a galactolipid. 
     
     
         8 . The method according to  claim 7  wherein the phospholipase A2 enzyme is incapable or substantially incapable of acting on N-acyl lysophosphatidyl ethanolamine. 
     
     
         9 . (canceled) 
     
     
         10 . The method according to  claim 8  wherein the method or use further comprises adding lecithin, preferably adding soya-based lecithin. 
     
     
         11 . The method according to  claim 10 , wherein the lecithin is enzymatically modified lecithin. 
     
     
         12 . The method according to  claim 11 , wherein the lecithin is enzymatically modified by an enzyme with phospholipase A2 activity (preferably the lecithin is enzymatically modified by a phospholipase A2 that acts on N-acyl phosphatidyl ethanolamine at the sn2 position). 
     
     
         13 . The method according to  claim 12 , wherein the method or use further comprises cooking, e.g. baking or steaming, boiling or frying, the dough to produce a product, e.g. a baked product or a steamed product or a boiled product or a fried product. 
     
     
         14 . The method according to  claim 13 , wherein the dough is a dough selected from the group consisting of bread dough, pasta dough, noodle dough, cake dough, pastry dough or batter. 
     
     
         15 . The method according to  claim 13 , wherein the phospholipase A2 enzyme and the enzyme that acts on polar lipids are admixed to the dough components in effective amounts that result in an increase of the specific volume of a baked product or steamed product or a boiled product or a fried product produced from the dough that is at least 10%, relative to a baked product or steamed product or boiled product or fried product made under identical conditions except for the addition of the claimed enzymes. 
     
     
         16 . The method according to  claim 15 , wherein the phospholipase A2 enzyme is present at a concentration of between 50-7500 ePLU/kg flour, preferably 150-2000 ePLU/kg flour more preferably 500-1000 ePLU/kg flour. 
     
     
         17 . The method according to  claim 16 , wherein enzyme that acts on a polar lipid at the sn1 position is present at a concentration of between 100-2000 TIPU/kg flour. 
     
     
         18 . The method according to  claim 17 , wherein a further enzyme is added to the composition or dough. 
     
     
         19 . The method according to  claim 18 , wherein the further enzyme is one or more selected from the group consisting of: a lipase, starch degrading enzyme (e.g. an amylase or an amyloglucosidase), a hemicellulase (e.g. xylanase), a cellulase, an oxidoreductase (e.g. a glucose oxidase, or hexose oxidase), a lipid acyltransferase, a debranching enzyme (e.g. a pullulanase), a lactase and a protease. 
     
     
         20 . The method according to  claim 19 , wherein the amount of C16:0 NALPE in the dough is increased by a factor of at least 1.5 compared with a dough without enzyme addition. 
     
     
         21 . The method according to  claim 20 , wherein the phospholipase A2 enzyme which is capable of acting on NAPE is added to a sponge and the enzyme that acts on a polar lipid at the sn1 position is added to the dough in a sponge-and-dough method. 
     
     
         22 . A kit comprising a phospholipase A2 enzyme which is capable of acting on N-acylphosphatidyl ethanolamine at the sn2 position; an enzyme that acts on a polar lipid at the sn1 position; and a set of instructions for use.