Verwendung von Lipase zur Verbesserung von Teigen und Backwaren

摘要

A polypeptide having lipase activity that retains at least 80% activity after 4 days at 20 DEG C at a pH in the range of 3.5-8, retains at least 60% of its activity after 1 hour at 60 DEG C in acetate buffer at pH 5.0, and has an isoelectric point in the range of 3.5-4.5. The polypeptide is useful as a dough and bread quality improving agent and it reduces crumb pore diameter, increases crumb pore homogeneity and improves the gluten index in doughs. The polypeptide is derived from fungi, yeast, bacteria, plant cells or animal cells and is produced in transformed host cells including filamentous fungi, e.g. Aspergillus tubigensis.