| 摘要 |
Method of preparing a dough, the method comprising adding to the dough an enzyme that is capable of simultaneously hydrolysing a nonpolar lipid, a glycolipid and a phospholipid. One or more substrates for the enzyme may be added, e.g. galactolipids such as digalactodiglyceride (DGDG) or phospholipids, e.g. phosphatidyl choline (PC). The lipid substrates can be added to the dough in the form of cereal lipids such as oat oil. The method provides doughs with improved extensibility and reduced stickiness, and baked bread products with high specific volume, improved softness and excellent crumb structure. |
