| abstract |
The invention relates to a method for preparing a dough, wherein said method comprises the addition of an enzyme, capable of simultaneously hydrolyzing a non-polar lipid, a glycolipid and a phospholipid, to the dough; one or more substrates for the enzyme can be added, for example, galactolipids, such as digalactodiglyceride (DGDG) or phospholipids, e.g., phosphatidylcholine (PC); lipid substrates can be added to the dough in the form of cereal lipids, such as oat oil; The method provides doughs with greater extensibility and less stickiness and baked goods with a high specific volume, better softness and excellent crumb structure. |