CA2662369A1 - Enzymatic dough conditioner and flavor improver for bakery products - Google Patents
Enzymatic dough conditioner and flavor improver for bakery products Download PDFInfo
- Publication number
- CA2662369A1 CA2662369A1 CA002662369A CA2662369A CA2662369A1 CA 2662369 A1 CA2662369 A1 CA 2662369A1 CA 002662369 A CA002662369 A CA 002662369A CA 2662369 A CA2662369 A CA 2662369A CA 2662369 A1 CA2662369 A1 CA 2662369A1
- Authority
- CA
- Canada
- Prior art keywords
- dough
- product
- weight
- flour
- less
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising very high levels of maltogenic amylase. These levels result in improved properties in the final baked product, including improved flavor, longer shelf life, and higher baked volumes. In one embodiment, the level of sugar included in the dough can be substantially reduced compared to prior a rt quantities, while still achieving a sweet product. The invention also allows certain chemicals such as sodium stearoyl lactylate and azodicarbonamide to be entirely eliminated from the dough.
Claims (24)
1. A method of forming a yeast-raised or other bakery product, said method comprising:
providing dough comprising:
flour;
less than about 5% by weight sugar, based upon the total weight of the flour taken as 100% by weight; and a maltogenic amylase; and baking the dough for a time and temperature sufficient to yield the bakery product, said product having a final quantity of maltose being at least about 5% of the dried solids in the bakery product.
providing dough comprising:
flour;
less than about 5% by weight sugar, based upon the total weight of the flour taken as 100% by weight; and a maltogenic amylase; and baking the dough for a time and temperature sufficient to yield the bakery product, said product having a final quantity of maltose being at least about 5% of the dried solids in the bakery product.
2. The method of claim 1, wherein said maltogenic amylase is present at levels of at least about 3,000 MANU/kg of flour.
3. The method of claim 1, wherein said maltogenic amylase is present at levels of at least about 500 ppm, based upon 100 lb of flour.
4. The method of claim 1, said final quantity of maltose being at least about 6% of the dried solids in the bakery product.
5. The method of claim 1, further comprising proofing said dough prior to baking.
6. The method of claim 1, wherein said dough further comprises yeast, a dough strengthener, a mold inhibitor, an oil or fat, a flour improver, azodicarbonamide, an emulsifier, and water.
7. The method of claim 1, wherein said dough comprises:
less than about 0.2% by weight dough strengthener, based upon the total weight of the flour taken as 100% by weight; and about 0 ppm azodicarbonamide.
less than about 0.2% by weight dough strengthener, based upon the total weight of the flour taken as 100% by weight; and about 0 ppm azodicarbonamide.
8. The method of claim 1, wherein said product will yield a crumb compressibility stress result of less than about 150 g of force.
9. The method of claim 1, wherein said product will yield an adhesive value of from about -5 g of force to about -25 g of force.
10. The method of claim 1, wherein said product is bread, and the specific volume of said bread is at least about 5.5 g/cc3 in a 454 g piece of bread.
11. The method of claim 1, wherein said maltogenic amylase is produced by Bacillus strain NCIB 11837 or is encoded by a DNA sequence derived from Bacillus strain NCIB 11837.
12. In a dough useful for forming a yeast-raised bakery product and comprising flour, yeast, and water, the improvement being that said dough comprises:
less than about 5% by weight sugar, based upon the total weight of the flour taken as 100% by weight; and a maltogenic amylase at levels of at least about 3,000 MANU/kg of flour.
less than about 5% by weight sugar, based upon the total weight of the flour taken as 100% by weight; and a maltogenic amylase at levels of at least about 3,000 MANU/kg of flour.
13. The dough of claim 12, said dough comprising less than about 0.15% by weight of each of the following: ethoxylated monoglycerides, DATEM, calcium stearoyl lactylate, vinegar, and sodium stearoyl lactylate, based upon the total weight of the flour taken as 100%
by weight.
by weight.
14. The dough of claim 12, said dough comprising less than about 15 ppm, based upon the weight of the flour, of each of the following: potassium bromate, potassium iodate, azodicarbonamide, and calcium peroxide.
15. The dough of claim 12, wherein said maltogenic amylase is produced by Bacillus strain NCIB 11837 or is encoded by a DNA sequence derived from Bacillus strain NCIB 11837.
16. In a yeast-raised bakery product formed from flour, yeast, and water, the improvement being that said product comprises:
at least about 500 ppm, based upon the weight of the flour, inactivated maltogenic amylase; and at least about 5% by weight maltose, based upon the weight of the dried solids in the bakery product.
at least about 500 ppm, based upon the weight of the flour, inactivated maltogenic amylase; and at least about 5% by weight maltose, based upon the weight of the dried solids in the bakery product.
17. The product of claim 16, said product comprising less than about 0.15% by weight of each of the following: ethoxylated monoglycerides, DATEM, calcium stearoyl lactylate, and sodium stearoyl lactylate, based upon the total weight of the flour taken as 100% by weight.
18. The product of claim 16, wherein said product will yield a crumb compressibility stress result of less than about 150 g of force.
19. The product of claim 16, wherein said product will yield an adhesive value of from about -5 g of force to about -25 g of force.
20. The product of claim 16, wherein said product is bread, and the specific volume of said bread is at least about 5.5 g/cc3 in a 454 g piece of bread.
21. The product of claim 16, wherein said maltogenic amylase is produced by Bacillus strain NCIB 11837 or is encoded by a DNA sequence derived from Bacillus strain NCIB 11837.
22. In a dough useful for forming a yeast-raised bakery product and comprising flour, yeast, and water, the improvement being that said dough comprises:
less than about 0.15% by weight of each of the following: ethoxylated monoglycerides, DATEM, calcium stearoyl lactylate, and sodium stearoyl lactylate, based upon the total weight of the flour taken as 100% by weight;
less than about 15 ppm, based upon the weight of the flour, of each of the following:
potassium bromate, potassium iodate, azodicarbonamide, and calcium peroxide;
and a maltogenic amylase at levels of at least about 3,000 MANU/kg of flour.
less than about 0.15% by weight of each of the following: ethoxylated monoglycerides, DATEM, calcium stearoyl lactylate, and sodium stearoyl lactylate, based upon the total weight of the flour taken as 100% by weight;
less than about 15 ppm, based upon the weight of the flour, of each of the following:
potassium bromate, potassium iodate, azodicarbonamide, and calcium peroxide;
and a maltogenic amylase at levels of at least about 3,000 MANU/kg of flour.
23. The dough of claim 22, wherein said maltogenic amylase is produced by Bacillus strain NCIB 11837 or is encoded by a DNA sequence derived from Bacillus strain
24
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US12/132,380 US20090297659A1 (en) | 2008-06-03 | 2008-06-03 | Enzymatic dough conditioner and flavor improver for bakery products |
| US12/132,380 | 2008-06-03 | ||
| PCT/US2008/071620 WO2009148467A1 (en) | 2008-06-03 | 2008-07-30 | Enzymatic dough conditioner and flavor improver for bakery products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2662369A1 true CA2662369A1 (en) | 2009-12-03 |
| CA2662369C CA2662369C (en) | 2012-05-15 |
Family
ID=41397426
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2662369A Active CA2662369C (en) | 2008-06-03 | 2008-07-30 | Enzymatic dough conditioner and flavor improver for bakery products |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2662369C (en) |
-
2008
- 2008-07-30 CA CA2662369A patent/CA2662369C/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CA2662369C (en) | 2012-05-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Hejrani et al. | The properties of part baked frozen bread with guar and xanthan gums | |
| WO2008087167A3 (en) | Bread with increased arabinoxylo-oligosaccharide content | |
| CA2954220C (en) | Sugar-producing and texture-improving bakery methods and products formed therefrom | |
| US10548328B2 (en) | Antistaling process for flat bread | |
| Almeida et al. | Effect of the addition of enzymes on the quality of frozen pre-baked French bread substituted with whole wheat flour | |
| NO341004B1 (en) | Dough, process for its preparation, bakery product and rye toast bread | |
| CA3199313A1 (en) | Baked and par-baked products with thermostable amg variants from penicillium | |
| JP2021508446A5 (en) | ||
| EP2293674B1 (en) | Method and composition to improve short bite of bakery products | |
| RU2018116607A (en) | Baking powder | |
| MX2009004452A (en) | Enzymatic dough conditioner and flavor improver for bakery products. | |
| ES2807443T3 (en) | Stable liquid gasifying products | |
| CA2662369A1 (en) | Enzymatic dough conditioner and flavor improver for bakery products | |
| CA3020653A1 (en) | Freeze-resistant yeast and uses thereof | |
| CA2945195A1 (en) | Methods and compositions for preparing a baked product | |
| US20090304860A1 (en) | Enzymatic Replacement of Emulsifiers on the Basis of Monoglycerides | |
| EP3801034A1 (en) | Solid enzymatic article for use in baking | |
| RU2014129825A (en) | PRODUCTS FROM THE TEST HAVING THE STRUCTURE WITH OPEN CELLS, AND METHODS OF PRODUCING THEM | |
| Traynor et al. | Baking: Sourdough Bread | |
| Waters | Microbial enzyme technology in baked cereal foods | |
| US10986845B2 (en) | Bakery products | |
| WO2013144823A1 (en) | Gluten enhancer | |
| WO2002060263A2 (en) | Vinasse in baking | |
| Hejrani¹ et al. | Effect of amylase and lipase combination on rheological and quality properties of frozen part baked BarBari bread | |
| Novotni et al. | Effect of sourdough addition on rheology of whole wheat and gluten-free dough. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request |