公开(公告)号：US20130045302A1

公开(公告)日：2013-02-21

申请号：US13658930

申请日：2012-10-24

Applicant: NOVOZYMES A/S

Inventor： Christel Thea Jorgensen ,  Luise Erlandsen ,  Lone Dybdal Nilsson ,  Kim Borch ,  Jesper Vind

IPC: A21D8/04 ,  C12Q1/44

CPC classification number: A21D8/042 ,  C12Q1/44 ,  G01N2333/918

Abstract: Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved properties may include a larger loaf volume, an improved shape factor, an improved crumb structure, reduced dough stickiness, improved dough stability and/or improved tolerance towards extended proofing.

Abstract translation: 改善面团或烘焙产品性质的脂肪分解酶通常对能够形成六方相的脂质具有高活性，并且在此基础上开发了筛选方法。 改进的性能可以包括更大的面包体积，改进的形状因子，改进的面包屑结构，减少的面团粘性，改善的面团稳定性和/或改进的对延伸打样的耐受性。

公开(公告)号：US20130337111A1

公开(公告)日：2013-12-19

申请号：US13964166

申请日：2013-08-12

Applicant: Novozymes A/S

Inventor： Christel Thea Jorgensen ,  Luise Erlandsen ,  Lone Dybdal Nilsson ,  Kim Borch ,  Jesper Vind

IPC: A21D8/04 ,  C12Q1/44

CPC classification number: A21D8/042 ,  C12Q1/44 ,  G01N2333/918

Abstract: Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved properties may include a larger loaf volume, an improved shape factor, an improved crumb structure, reduced dough stickiness, improved dough stability and/or improved tolerance towards extended proofing.