1108360-A1 is referenced by 27 patents and cites 1 patents.

Method of preparing a dough, the method comprising adding to the dough an enzyme that is capable of simultaneously hydrolysing a nonpolar lipid, a glycolipid and a phospholipid. One or more substrates for the enzyme may be added, e.g. galactolipids such as digalactodiglyceride (DGDG) or phospholipids, e.g. phosphatidyl choline (PC). The lipid substrates can be added to the dough in the form of cereal lipids such as oat oil. The method provides doughs with improved extensibility and reduced stickiness, and baked bread products with high specific volume, improved softness and excellent crumb structure

Title
Method of improving dough and bread quality
Application Number
EP20000310712 20001201
Publication Number
1108360 (A1)
Application Date
December 1, 2000
Publication Date
June 20, 2001
Inventor
Soee Joeergen Borch
DK
Assignee
Danisco
DK
IPC
A21D 08/04
A23L 01/16
A21D 08/02
A21D 02/00
A23L 01/16
A21D 08/04
A21D 02/32
A21D 02/16
A21D 02/14
A21D 02/26
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