Screening Method

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United States of America Patent

APP PUB NO 20120141630A1





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Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved properties may include a larger loaf volume, an improved shape factor, an improved crumb structure, reduced dough stickiness, improved dough stability and/or improved tolerance towards extended proofing. The advantageous lipid-degrading enzymes have higher activity towards MGDG and/or unsaturated phosphatidyl ethanolamines (APE, PE) than towards DGDG, PC, PS, PI, PG, saturated phosphatidyl ethanolamines, ALPE and/or triglicerides.

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Patent Owner(s)

Patent OwnerAddressTotal Patents
Novozymes A/SBAGSVAERD847

International Classification(s)


Inventor Name Address # of filed Patents Total Citations
Borch, Kim Davis, US 85 491
Erlandsen, Luise Copenhagen V, DK 17 10
Jorgensen, Christel Thea Lyngby, DK 18 30
Nilsson, Lone Dybdal Virum, DK 3 0
Vind, Jesper Vaerlose, DK 90 457

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