公开(公告)号：US20130323359A1

公开(公告)日：2013-12-05

申请号：US13964164

申请日：2013-08-12

Applicant: Novozymes A/S

Inventor： Gitte Budolfsen ,  Luise Christiansen ,  Todd Forman ,  Tina Spendler

IPC: A21D8/04

CPC classification number: A21D8/042 ,  C11B3/003 ,  C12N9/16 ,  C12N9/18 ,  C12N9/20 ,  C12Y301/01003 ,  C12Y301/01004 ,  C12Y301/01026 ,  C12Y301/01032

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, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.

Abstract translation: 两种具有不同底物特异性的脂肪分解酶的组合的面团的添加对面团或由面团制成的焙烤产品，特别是较大面包体积的烘焙产品和/或烘烤期间更好的形状保持性产生协同效应 。

公开(公告)号：US09247753B2

公开(公告)日：2016-02-02

申请号：US13964164

申请日：2013-08-12

Applicant: Novozymes A/S

Inventor： Gitte Budolfsen ,  Luise Christiansen ,  Todd Forman ,  Tina Spendler

IPC: A21D2/00 ,  A21D10/00 ,  A21D13/00 ,  C12N9/16 ,  A21D8/04 ,  C11B3/00 ,  C12N9/18 ,  C12N9/20

CPC classification number: A21D8/042 ,  C11B3/003 ,  C12N9/16 ,  C12N9/18 ,  C12N9/20 ,  C12Y301/01003 ,  C12Y301/01004 ,  C12Y301/01026 ,  C12Y301/01032

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, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.

Abstract translation: 两种具有不同底物特异性的脂肪分解酶的组合的面团的添加对面团或由面团制成的焙烤产品，特别是较大面包体积的烘焙产品和/或烘烤期间更好的形状保持性产生协同效应 。