Abstract: The present invention relates to a baking enzyme composition comprising a lipolytic enzyme having activity on triglycerides, phospholipids and galactolipids, a triacyl glycerol lipase, and preferably at least another enzyme selected from a hemicellulase or cellulase and an amyloglucosidase which can be used to fully replace SSL and/or CSL or other emulsifiers in dough and baked products. The dough in which the baking enzyme composition is added in an effective amount and baked product obtained therefrom have improved properties such as excellent dough stability and shock resistance, and improved volume, crumb structure and crumb softeness of the baked product as well as improved anti staling.

Abstract: The invention provides a manual or automated method for eliminating or minimizing retention time shifts in comprehensive two-dimensional gas chromatography (abbreviated GCxGC). Under nominal identical conditions (identical column-set specifications and GCxGC oven temperature programming), the invention allows one to reproduce the two-dimensional retention times from one column-set to another, from one GCxGC to another or from one column outlet pressure to another. A procedure is described to manually or automatically adjust the head pressure of the primary column and the (effective) secondary column length to compensate for the two-dimensional retention time differences.