Method of improving dough and bread quality

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.

1. A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolyzing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolyzing a triglyceride and/or a 1-monoglyceride, and mixing the dough components to obtain the dough. 
     
     
       2. A method according to  claim 1  wherein the enzyme is incapable, or substantially incapable, of hydrolyzing both a triglyceride and a 1-monoglyceride. 
     
     
       3. A method according to  claim 1  wherein the enzyme is capable of hydrolyzing a triglyceride and a diglyceride and wherein said enzyme is incapable, or substantially incapable, of hydrolyzing a 1-monoglyceride. 
     
     
       4. A method according to  claim 1  wherein at least one of the triglyceride, the 1-monoglyceride, the glycolipid and the phospholipid is a naturally occurring lipid component occurring in flour used for the dough. 
     
     
       5. A method according to  claim 1  wherein the phospholipid is phosphatidylcholine (PC). 
     
     
       6. A method according to  claim 1  wherein the glycolipid is digalactosyldiglyceride (DGDG). 
     
     
       7. A method according to  claim 1  wherein at least one of the triglyceride, the 1-monoglyceride, the glycolipid and the phospholipid is added to the dough. 
     
     
       8. A method according to  claim 7  wherein the triglyceride is selected from the group consisting of a vegetable oil, a vegetable fat, an animal fat, shortening and milk fat. 
     
     
       9. A method according to  claim 8  wherein the vegetable oil is a naturally occurring cereal oil. 
     
     
       10. A method according to  claim 7  wherein the phospholipid is selected from the group consisting of phosphotidylinositol (PI), phosphatidylglycerol (PG), phosphatidylcholine (PC) and phosphatidylethanolamine (PE). 
     
     
       11. A method according to  claim 1  wherein the dough is a yeast leavened dough. 
     
     
       12. A method according to  claim 1  wherein the enzyme is added in an amount which is in the range of 0.1 to 1000 units enzyme/kg flour. 
     
     
       13. A method according to  claim 12  wherein the enzyme is added in an amount which is in the range of 1 to 100 units enzyme/kg flour. 
     
     
       14. A method according to  claim 1  wherein the dough is a bread dough, the method comprising as a further step that the dough is baked to obtain a baked product. 
     
     
       15. A method according to  claim 1  wherein the dough is selected from the group consisting of a pasta dough, a noodle dough, a cake dough and a cake batter. 
     
     
       16. A method according to  claim 1  wherein the enzyme is added in an amount that results in an increase of the specific volume of the baked product that is at least 10%, relative to a baked product made under identical conditions except that the enzyme is not added. 
     
     
       17. A method according to  claim 1  wherein a further enzyme is added to the dough. 
     
     
       18. A method according to  claim 17  wherein the further enzyme is selected from the group consisting of a lipase, a starch degrading enzyme, a hemicellulase, a cellulose, and an oxidoreductase. 
     
     
       19. A method according to  claim 1  wherein at least 25% of the glycolipid initially present in the dough is hydrolysed. 
     
     
       20. A method according to  claim 1  wherein at least 25% of the phospholipid initially present in the dough is hydrolysed. 
     
     
       21. A method according to  claim 1  wherein the enzyme has hydrolytic activity against a phospholipid and a glycolipid but no, or substantially no, hydrolytic activity against a triglyceride and/or a 1-monoglyceride in the pH range of 4.5-6.5. 
     
     
       22. A dough improving composition comprising an enzyme that, under dough conditions, is capable of hydrolyzing a glycolipid and a phospholipids, wherein said enzyme is incapable, or substantially incapable, of hydrolyzing a triglyceride and/or a 1-monoglyceride, and one further dough component selected from the group consisting of cereal flour, yeast, a chemical leavening agent, a dough strengthening agent, and an emulsifier. 
     
     
       23. A composition according to  claim 22  wherein the enzyme is incapable, or substantially incapable, of hydrolyzing both a triglyceride and a 1-monoglyceride. 
     
     
       24. A composition according to  claim 22  wherein the enzyme is capable of hydrolyzing a triglyceride and a diglyceride and wherein said enzyme is incapable, or substantially incapable, of hydrolyzing a 1-monoglyceride. 
     
     
       25. A composition according to  claim 22  wherein said composition comprises a further enzyme selected from the group consisting of a lipase, a starch degrading enzyme, a hemicellulase, a cellulase, and an oxidoreductase. 
     
     
       26. A dough obtainable by the method according to  claim 1 . 
     
     
       27. A dough according to  claim 26  wherein said dough is frozen or packaged in a controlled atmosphere. 
     
     
       28. A baked product obtainable by baking a dough according to  claim 26 . 
     
     
       29. A noodle product made from a dough according to  claim 26 . 
     
     
       30. A pasta product made from a dough according to  claim 26 . 
     
     
       31. A dough composition comprising an enzyme that, under dough conditions, is capable of hydrolyzing a glycolipid and a phospholipids, wherein said enzyme is incapable, or substantially incapable, of hydrolyzing a triglyceride and/or a 1-monoglyceride. 
     
     
       32. The method of claim  8  9 wherein the cereal oil comprises oat oil. 
     
     
       33. A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolyzing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydyrolyzing a triglyceride and/or a 1-monoglyceride, and mixing the dough components to obtain the dough, wherein a least one of the triglyceride, the 1-monoglyceride, the glyoclipid and the phospholipid is added to the dough, and the triclyceride comprises cereal oil. 
     
     
       34. The method according to claim 33 wherein the cereal oil comprises oat oil.