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