Fremgangsmåde til fremstilling af dej eller bagværk lavet af dej med tilsætning af lipolytiske enzymer

摘要

The addition to dough of a combination of two lipolytic enzymes with differe nt substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularlya larger loaf volume of the baked product and/or a better shape retention during baking.