Abstract: The present invention relates to the use of a Penicillium glucose oxidase in combination with another glucose oxidase for improving the stability of a dough, or the volume or the crumb structure of a baked product.

Abstract: The present invention relates to the use of a Penicillium glucose oxidase as a chemical oxidizer replacement in the food industry.

Abstract: The present invention relates to a method for preparing a dough which is to be stored frozen, which method comprises including a Penicillium glucose oxidase in the dough during preparation of the dough. Further the present invention relates to a frozen dough comprising a Penicillium glucose oxidase and to a method for preparing a baked product, which method comprises baking a frozen dough comprising a Penicillium glucose oxidase. Baked product prepared from a frozen dough comprising a Penicillium glucose oxidase are described and the use of a Penicillium glucose oxidase in the preparation of a frozen dough.

Abstract: This invention relates to an enzyme composition comprising an alpha-amylase polypeptide and a G4-forming amylase, a pre-mix comprising these enzymes, a method to prepare a dough and a method to prepare a baked product. The invention also relates to methods of using the enzyme composition and the pre-mix in industrial processes, for example in food industry, such as the baking industry. The invention further relates to use of the enzyme composition or the pre-mix to reduce hardness after storage of a baked and/or to reduce loss of resilience over storage of a baked product.

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.