US Patent Application No: 2012/0141,630

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Screening Method




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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 OwnerAddressTotal Patents

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Inventor Name Address # of filed Patents Total Citations
Borch, Kim Davis, US 73 392
Erlandsen, Luise Copenhagen V, DK 15 2
Jorgensen, Christel Thea Lyngby, DK 17 18
Nilsson, Lone Dybdal Virum, DK 3 0
Vind, Jesper Vaerlose, DK 83 366

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