METHOD OF PREPARING A DOUGH OR A BAKED PRODUCT MADE FROM A DOUGH, WITH ADDITION OF LIPOLYTIC ENZYMES

摘要

The addition to dough of a combination of two lipolytic enzymes with different 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.