Method for preparing flour doughs and products made from such doughs using lipase

  • US 6,852,346 B2
  • Filed: 01/09/2002
  • Issued: 02/08/2005
  • Est. Priority Date: 04/09/1997
  • Status: Expired due to Fees
First Claim
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1. A method of preparing a baked product having improved pore homogeneity and reduced average pore diameter, relative to a baked product without addition of a polypeptide, the method comprising adding a polypeptide having lipase activity;

  • wherein said polypeptide is a triacylglycerol hydrolyzing enzyme; and

    wherein said polypeptide is capable of hydrolyzing glycolipids that are present in a flour to the corresponding galactosyl monoglycerides, wherein said polypeptide is capable of hydrolyzing at least 10% of galactosyl diglycerides present in a flour dough to monoglycerides.

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