1
Kirsten Bojsen, Charlotte Horsmans Poulsen, Jorn Borch Soe: Method of improving dough and bread quality. Fay Sharpe Fagan Minnich & McKee, November 22, 2005: US06967035 (31 worldwide citation)

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-monoglyce ...


2
Soee Joeergen Borch: Method of improving dough and bread quality. Danisco, June 20, 2001: EP1108360-A1 (27 worldwide citation)

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 phospholipid ...


3
Soe Jorn Borch: Method of improving dough and bread quality. Danisco, August 28, 2002: EP1233676-A1 (24 worldwide citation)

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 phospholipid ...


4
Kirsten Bojsen, Charlotte Horsman Poulsen, Jorn Borch Soe: Method of improving dough and bread quality. Danisco, Vedder Price P C, Thomas J Kowalski, Heidi Lunasin, January 24, 2012: USRE043135

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-monoglyce ...


5
Bojsen Kirsten, Poulsen Charlotte Horsmans, Soee Joern Borch: Method of improving dough and bread quality. Danisco, wen hongyan xu yanyi, July 27, 2005: CN02810109

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-monoglyce ...


6
Bojsen Kirsten, Poulsen Charlotte Horsmans, Soe Jorn Borch: Procede servant a ameliorer la qualite dune pate et dun pain, Method of improving dough and bread quality. Danisco, Danisco, Gowling Lafleur Henderson, August 9, 2011: CA2444960

A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolyzing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolyzing a triglyceride and/or a 1-monoglyce ...


7
Kirsten Bojsen, Charlotte Horsmans Poulsen, Jorn Borch Soe: Method of improving dough and bread quality. Scott A McCollister Esq, FAY SHARPE FAGAN MINNICH & McKEE, September 18, 2003: US20030175383-A1

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-monoglyce ...


8
Kirsten Bojsen, Charlotte Horsmans Poulsen, Jorn Borch Soe: Method of improving dough and bread quality. Scott A McCollister Esq, Fay Sharpe Fagan Minnich & McKee, December 22, 2005: US20050281916-A1

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-monoglyce ...


9
Søe Jørn Borch: Method of improving dough and bread quality. Danisco, Søe Jørn Borch, HARDING Charles Thomas, June 7, 2001: WO/2001/039602

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 phospholipid ...


10
Jb Soslash: Method of improving dough and bread quality. Danisco, zhang anyu jiang jiancheng, April 2, 2003: CN00816665

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, for example, galactolipids such as digalactodiglyceride (DGDG) or phos ...