| 摘要 |
The present invention relates to a composition comprising i) an e ffective amount of one or more enzyme(s) encapsulated or coated by a lipid substance, wherein said lipid substance a) provides, at a temperature of less than 25 DEG C, a barrier, which inhibits release of said enzyme(s) to the surrounding dough, and b) undergoes a phase transition in the temperature range from 25 DEG C to 60 DEG C to release said enzyme(s), and ii) flour and any additional, conventional dough ingredients, to methods for preparing said dough composition, to the use of one or more lipid-encapsulated or lipid-coated enzyme(s) in a dough composition, to a method for improving one or more properties of a dough, to a method for preparing a baked product, and to a dough and/or a baked product produced thereby. |
