Abstract: The invention relates to a method for the production of baked goods from cereal products with use of enzymes, with the aim of preventing the baked goods from going stale. To this effect, a Thermoactinomyces vulgaris alpha amylase is added, which makes possible targeted partial hydrolysis of the starch, and in the process prevents its retrogradation to a large extent, and is simultaneously deactivated by the baking process.

Abstract: This invention relates to a recombinant deoxyribonucleic acid (DNA) which can be isolated from Aspergillus soyae, characterised in that it codes for a leucine aminopeptidase (LAP) and comprises a nucleotide sequence corresponding to the nucleotide sequence given in SEQ ID NO: 1 for the mature LAP or to a nucleotide sequence derived therefrom which hybridises under stringent conditions with the nucleotide sequence given in SEQ ID NO: 1 for the mature LAP. The invention further relates to vectors and transformed host organisms, and also relates to methods of producing LAP. Enzyme products for the production of protein hydrolysates, as well as protein hydrolysates which are produced correspondingly, also form part of the invention.

Abstract: A degumming step in the production of edible oils is disclosed. Vegetable oils from which hydratable phosphatides have preferably been eliminated by a previous aqueous degumming process, are freed from non-hydratable phosphatides by an enzymatic treatment, so that they may be physically refined. The main characteristic of the invention is the use of phospholipase from an Aspergillus strain. The process is gentle, economical and environment-friendly.

Abstract: Transglutaminase, when added to flours or baking agents, preferable in combination with a protease or ascorbic acid, improves the resistance of dough to stretching, particularly of yeast doughs made from wheat flour.

Abstract: A method for making beer is disclosed wherein an amyloglucosidase enzyme from a Rhizopus culture is added to a wort and, after the enzyme has acted, the enzyme is inactivated under pasteurizing conditions.