Carbon dioxide generation KU Leuven
Jan Delcour, Lomme Deleu, Kathleen Hooyberghs, Sarah Pycarelle, Frederic Rousseau, Joost Schymkowitz, Rob van der Kant
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.