Baking lipase and methods of use
Inventors
POP, Cristina • HUSTON DAVENPORT, Adrienne • Liszka, Michael • Tan, Xuqiu • Funke, Andreas • KUTSCHER, Jochen • Seitter, Michael • Haefner, Stefan
Assignees
Danstar Ferment AG • BASF Personal Care and Nutrition GmbH • BASF Corp
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Publication Number
US-10993446-B2
Publication Date
2021-05-04
Expiration Date
Abstract
Lipase enzymes and methods of using the lipases in a baking for improving the volume, stability, tolerance of a baked product and/or reducing and reducing or eliminating the use of DATEM.
Core Innovation
The invention relates to a method for increasing the volume of a baked product by providing a dough comprising a flour, a salt, water, and yeast, and combining the dough with a lipase polypeptide. The lipase is defined by specific amino acid sequences selected from SEQ ID NO:3, SEQ ID NO:5, SEQ ID NO:7, SEQ ID NO:9, or SEQ ID NO:11, and baking the combination generates the baked product having an increased volume.
A further aspect is the use of variant polypeptides of the lipase, including polypeptides that meet sequence identity requirements relative to the amino acid sequences. The document also specifies that the variant polypeptide has lipase activity, and that nucleic-acid sequences are used to encode the variant polypeptide.
In addition, the document characterizes functional performance by requiring lipase activity within a pH range of 4.0 to 12.0 and within a temperature range of about 20°C to 60°C. The method can also avoid or reduce DATEM by increasing baked product volume without the addition of diacetyl tartaric acid esters of monoglycerides (DATEM), and it can optionally include addition of a second enzyme selected from enumerated enzyme classes.
Claims Coverage
The document provides two independent claims covering two inventive features: increasing baked product volume using dough plus a defined lipase polypeptide, and increasing baked product volume without the addition of DATEM while using the same defined lipase polypeptide. Each independent claim is further refined by dependent claims adding specific dough ingredient selections, lipase sequence-variant constraints, lipase functional activity ranges, and an optional second enzyme.
Combining specified dough with specified lipase to increase baked product volume
A method for increasing the volume of a baked product comprising providing a dough comprising a flour, a salt, water, and yeast; providing a lipase that is a polypeptide having the amino acid sequence of SEQ ID NO:3, SEQ ID NO:5, SEQ ID NO:7, SEQ ID NO:9, or SEQ ID NO:11; and combining the lipase with the dough and baking to generate the baked product having an increased volume.
Increasing baked product volume without addition of DATEM using specified lipase
A method for increasing the volume of a baked product without the addition of diacetyl tartaric acid esters of monoglycerides (DATEM) comprising providing a dough comprising a flour, a salt, water, and yeast; providing a lipase that is a polypeptide having the amino acid sequence of SEQ ID NO:3, SEQ ID NO:5, SEQ ID NO:7, SEQ ID NO:9, or SEQ ID NO:11; combining the lipase with the dough without the addition of DATEM; and baking to generate the baked product having an increased volume.
Across the independent claims, baked product volume increase is achieved by baking dough comprising flour, salt, water, and yeast with a lipase polypeptide defined by one of the listed SEQ ID NO amino acid sequences. The DATEM-free independent claim specifically requires performing the method without adding DATEM, while retaining the same defined lipase sequence specification.
Stated Advantages
Increases the volume of a baked product.
Increases baked product volume without the addition of diacetyl tartaric acid esters of monoglycerides (DATEM).
Documented Applications
Use in baking methods evaluated with defined baked products and volume measurement, including bread/baked product volume increases assessed against a DATEM control and associated baking formats such as Pistolet test, baguettes, sweet yeast dough, sponge-and-dough, and Chorleywood bread process.
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