Method of improving dough and bread quality
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United States of America Patent
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app pub date -
Aug 3, 2005
filing date -
May 18, 2001
priority date (Note) -
Abandoned
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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.
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