Method of baking

Patent metadata

Field	Value
Publication number	US-11229214-B2
Application number	US-201716463052-A
Country	US
Kind code	B2
Filing date	Nov 29, 2017
Priority date	Nov 30, 2016
Publication date	Jan 25, 2022
Grant date	Jan 25, 2022

Abstract

A method for preparing a dough or a baked product prepared from the dough which method comprises incorporating into the dough a lipolytic enzyme, wherein the lipolytic enzyme has an amino acid sequence which has at least 50% sequence identity to amino acids 20 to 254 of SEQ ID NO: 1.

First claim

The invention claimed is:

1. A method for preparing a dough or a baked product prepared from the dough which method comprises incorporating into the dough a lipolytic enzyme, wherein the lipolytic enzyme has an amino acid sequence which has at least 80% sequence identity to amino acids 20 to 254 of SEQ ID NO: 1 and has lipolytic activity.

2. The method of claim 1 , wherein the lipolytic enzyme has an amino acid sequence which has at least 85% sequence identity to amino acids 20 to 254 of SEQ ID NO: 1.

3. The method of claim 1 , wherein the lipolytic enzyme has an amino acid sequence which has at least 90% sequence identity to amino acids 20 to 254 of SEQ ID NO: 1.

4. The method of claim 1 , wherein the lipolytic enzyme has an amino acid sequence which has at least 95% sequence identity to amino acids 20 to 254 of SEQ ID NO: 1.

5. The method of claim 1 , wherein the lipolytic enzyme comprises an amino acid sequence of amino acids 20 to 254 of SEQ ID NO: 1.

6. The method of claim 1 , wherein the volume of the dough and/or the baked product is increased compared to a dough wherein no lipolytic enzyme is added.

7. The method of claim 1 , wherein the lipolytic enzyme is applied in an amount of 0.01-100 mg enzyme protein per kg flour in the dough.

8. The method of claim 1 , which further comprises adding to the dough one or more enzymes selected from the group consisting of alpha-amylase, maltogenic alpha-amylase, beta-amylase, glucan-1,4-alpha-maltotetrahydrolase, aminopeptidase, carboxypeptidase, catalase, chitinase, cyclodextrin glycosyltransferase, deoxyribonuclease, galactanase, alpha-galactosidase, beta-galactosidase, glucanase, glucoamylase, glucose oxidase, alpha-glucosidase, beta-glucosidase, haloperoxidase, invertase, laccase, lipolytic enzyme, mannanase, mannosidase, oxidase, pectinolytic enzymes, peptidoglutaminase, peroxidase, phytase, polyphenoloxidase, protease, and xylanase.

9. The method of claim 1 , wherein the dough comprises flour selected from the group consisting of wheat, barley, rye, oat, corn, sorghum, rice, millet, and any mixtures thereof.

10. The method of claim 1 , wherein the dough comprises whole wheat.

11. The method of claim 1 , wherein the dough is made to a baked product or a steamed product.

12. The method of claim 1 , which further comprising adding to the dough a phospholipase.

13. A baking composition comprising a lipolytic enzyme having an amino acid sequence which has at least 80% sequence identity to amino acids 20 to 254 of SEQ ID NO: 1 and has lipolytic activity, and one or more baking ingredients.

14. The baking composition of claim 13 , wherein the lipolytic enzyme has an amino acid sequence which has at least 85% sequence identity to amino acids 20 to 254 of SEQ ID NO: 1.

15. The baking composition of claim 13 , wherein the lipolytic enzyme has an amino acid sequence which has at least 90% sequence identity to amino acids 20 to 254 of SEQ ID NO: 1.

16. The baking composition of claim 13 , wherein the lipolytic enzyme has an amino acid sequence which has at least 95% sequence identity to amino acids 20 to 254 of SEQ ID NO: 1.

17. The baking composition of claim 13 , wherein the lipolytic enzyme comprises an amino acid sequence of amino acids 20 to 254 of SEQ ID NO: 1.

18. The baking composition of claim 13 , wherein the baking composition is in granular form or a stabilized liquid.

19. The baking composition of claim 13 , wherein the baking ingredients are selected from the group consisting of flour, yeast, starch, salt, and ascorbic acid.

20. The baking composition of claim 13 , which further comprises one or more enzymes selected from the group consisting of alpha-amylase, maltogenic alpha-amylase, beta-amylase, glucan-1,4-alpha-maltotetrahydrolase, aminopeptidase, carboxypeptidase, catalase, chitinase, cyclodextrin glycosyltransferase, deoxyribonuclease, galactanase, alpha-galactosidase, beta-galactosidase, glucanase, glucoamylase, glucose oxidase, alpha-glucosidase, beta-glucosidase, haloperoxidase, invertase, laccase, lipolytic enzyme, mannanase, mannosidase, oxidase, pectinolytic enzymes, peptidoglutaminase, peroxidase, phytase, polyphenoloxidase, protease, and xylanase.

Assignees

• Novozymes As

Inventors

• Landvik Sara Maria
• Lundkvist Henrik
• Kalum Lisbeth
• Vind Jesper
• Reiser Anna Verena
• Niemann Helle

Classifications

• A21D8/042 Primary

  with enzymes · CPC title

• A21D2/26

  Proteins · CPC title

• C12Y301/04011

  Phosphoinositide phospholipase C (3.1.4.11) · CPC title