abstract |
(57) [Summary]nA method of making a dough, comprising adding to a dough an enzyme capable of simultaneously hydrolyzing nonpolar lipids, glycolipids and phospholipids. One or more substrates for the enzyme may be added, for example a galactolipid such as digalactodiglyceride (DGDG) or a phospholipid such as, for example, phosphatidylcholine (PC). The lipid substrate can be added to the dough in the form of a cereal oil such as oat oil. The method provides the dough with a baked bread product having improved extensibility and low stickiness, and high specific volume, improved softness and excellent soft fill structure. |