PREPARATION OF DOUGH OR BAKED PRODUCT
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United States of America Patent
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app pub date -
Sep 15, 2010
filing date -
Jul 6, 2000
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Abandoned
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Abstract
The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.
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