Dupont Nutrition Biosciences Aps

International N&h Denmark Aps

Tina Lillan Joergensen

Jorn Borch Soe

Rene Mikkelsen

Lene Kragh

Lone Broend Miller

Keya Zhang

Joern Borch Soee

The present invention relates to a method of making a dough, said method comprises admixing a dough component, a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position, and an enzyme that acts on a polar lipid at the sn1 position. A food enzyme composition comprising: a phospholipase A2 enzyme which is capable of acting on N-acylphosphatidyl ethanolamine at the sn2 position; and an enzyme that acts on a polar lipid at the sn1 position is also taught.

Enzymatic modification of wheat phospholipids in bakery applications

A phospholipase A1 characterized by having an sn1/sn2 specificity ratio of about 55/45 or greater wherein said phospholipase A1 has a lysophospholipase/phospholipase activity ratio of less than 0.02 is presented in conjunction with methods for use in lipid containing food matrix, baking and making dough with the phospholipase and also including baking improvers using the disclosed phospholipase A1.

Enzymatic modification of phospholipids in food

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Silkeborg, Denmark

Tina Lillan Joergensen