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titleOfInvention Method of preparing a dough or a baked product made from a dough, with addition of lipolytic enzymes
abstract 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.
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