IMPROVED ENZYMATIC MODIFICATION OF WHEAT PHOSPHOLIPIDS IN BAKERY APPLICATIONS
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United States of America Patent
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Dec 27, 2018
app pub date -
Dec 21, 2016
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Dec 21, 2016
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Abstract
The present invention relates to a method of making a dough, said method comprises admixing a dough component, a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position, and an enzyme that acts on a polar lipid at the sn1 position. A food enzyme composition comprising: a phospholipase A2 enzyme which is capable of acting on N-acylphosphatidyl ethanolamine at the sn2 position; and an enzyme that acts on a polar lipid at the sn1 position is also taught.
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