Patent Number: 6,967,035

Title: 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.

Inventors: Bojsen; Kirsten (2900 Hellerup, DK), Poulsen; Charlotte Horsmans (8220 Braband, DK), Soe; Jorn Borch (8381 Tilst, DK)


International Classification: A23L 1/105 (20060101); A23L 1/16 (20060101); A21D 2/26 (20060101); A21D 2/00 (20060101); A21D 8/04 (20060101); A21D 2/16 (20060101); A21D 8/02 (20060101); A21D 008/04 ()

Expiration Date: 1/22/02018