Carbon dioxide generation

The invention relates to methods of leavening a batter or dough of a bakery product comprising the steps of : providing a batter or dough comprising an isolated glutamate decarboxylase enzyme or an isolated aspartate decarboxylase enzyme and respectively glutamic acid or a salt thereof or aspartic acid or a salt thereof in a concentration of at least 0.005 mole glutamic acid /kg dough or batter, wherein the batter or dough does not contain added yeast or sourdough bacteria.

Octrooi-publicatienummer: WO2021089869

Jaar aanvraag: 2021

Jaar toekenning: 2022

Jaar van publicatie: 2021

Status: Aangevraagd

Technologiedomeinen: Levensmiddelenchemie

Gevalideerd voor IOF-sleutel: Ja

Toegewezen aan: Associatie KULeuven