GB2417184A - Process for the preparation of wheat tortilla dough and a wheat tortilla - Google Patents

Abstract

A process for the preparation of a wheat tortilla dough and a wheat tortilla, comprising preparing a wheat dough having an initial pH of at least 6.0 and comprising (a) an emulsifier selected from diacetyl tartaric acid esters of monoglycerides (DATEM) (b) an enzyme selected from exoamylases, such as betaamylases (E.C.3.2.1.2), fungal amylases and bacterial amylases including Glucan 1,4-alpha-maltotetrahydrolase (E.C. 3.2.1.60), Glucan 1,4-alpha-maltohydrolase (E.C. 3.2.1.133) and Glucan 1,4-alpha-maltohexaosidase (E.C. 3.2.1.98) (c) an acid material which is capable of acidifying the dough when subjected to a temperature of at least 50{C. The acid material can be selected from citric acid, maleic acid and fumaric acid and it can be coated with a coating material such as fats, waxes, resins, emulsifiers and mixtures thereof.

Description

PROCESS

The present invention relates to a process for preparing a wheat tortilla dough or a wheat tortilla. The present further relates to wheat tortillas or wheat tortilla doughs obtained/obtainable for the respective processes.

Tortillas are a traditional bakery product which have been consumed across the globe for many centuries. There have typically been consumed in a limited number of countries. In recent years they are becoming increasing popular as convenience foods both for preparation and in the home and away from the home. As production of tortillas is being increasingly industrialized to supply this need there is a requirement that producers provide a tortilla which is of consistently high quality. Quality may be judged not only by the physical properties of the tortilla, such as handling properties and mouth feel, but also the appearance of the tortilla. The appearance and texture of the tortilla are often related.

Typical processes for producing tortilla are know in the art, Examples of prior art processes which specifically disclose tortilla production or which encompass or mention tortilla production are: US 2001/0055635, WO 98/00029, US 6558715, EP0863154, WO 01/29222, WO 00/58447 and US 5705207. Our earlier applications US 2003/0165593 and WO 00/45647 specifically disclose production of corn tortillas.

One important quality issue which has to be addressed during tortilla production is that of translucency. By translucency is meant that light can pass through the tortilla.

Translucency is to be avoided because it is often seen as so called "raw areas". It is recognised that translucency is caused by baking powder (sodium bicarbonate) present in the tortilla ingredients has reacted with acid present and CO2 has been released prior to baking. For example, some art focuses on the CO2 being released early in the mixing and in the dough phase. Moreover, it is known from V. Dally et al. 1999. Cereal Foods World, vol.44, No 7 that acid reacts with the sodium bicarbonate producing gas in the mixer that is then lost.

One further quality issue which is critical to providing a commercially acceptable product is the storage or shelf life of the product. This is dependent on a number of factors including the pH of the tortilla. As is well known in the field of preventing microbial spoilage, most mould inhibitors are only effective at relatively low pH, for example at a pH of less than 5.4. Thus it is typically a requirement that any commercially prepared tortilla have a pH of no greater than 5.4 such that it may then have a sufficiently long shelf life for it to survive transportation and storage before use without unacceptably high levels of fungal contamination.

The present invention addresses and alleviates problems of the prior art. In particular the present invention provides process for the preparation of a wheat tortilla dough and a wheat tortilla wherein the dough has acceptable handling properties, the tortilla has acceptable translucency and the tortilla has a pH such that unacceptably high levels of fungal contamination are not observed.

According to a first aspect of the present invention there is provided a process for the preparation of a wheat tortilla dough comprising preparing a wheat dough having an initial pH of at least 6.0 and comprising (a) an emulsifier selected from diacetyl tartaric acid esters of monoglycerides (DATEM) (b) an enzyme selected from exoamylases (c) an acid material which is capable of acidifying the dough when subjected to a temperature of at least 50 C According to a second aspect of the present invention there is provided a process for preparing a wheat tortilla comprising (i) preparing a wheat dough in accordance with a process defined herein, and (ii) baking the dough at a temperature of at least 85 C to provide the wheat tortilla.

According to a third aspect of the present invention there is provided a wheat tortilla dough obtainable or obtained by a process as defined herein.

According to a fourth aspect of the present invention there is provided a wheat tortilla obtainable or obtained by a process as defined herein.

According to a fifth aspect of the present invention there is provided use of each of components (a), (b) and (c) for reducing the translucency and/or increasing the shelf life of a tortilla wherein (a) is an emulsifier selected from diacetyl tartaric acid esters of monoglycerides (DATEM) (b) is an enzyme selected from exoamylases and (c) is an acid material which provides acidification on heating of the dough to a temperature of at least 50 C.

According to a sixth aspect of the present invention there is provided a process for preparing an acidified wheat tortilla dough comprising (i) preparing a wheat dough in accordance with a process defined herein, and (ii) heating the dough at a temperature of at least 50 C to provide the acidified wheat tortilla dough. s

We have identified that three major factors are important for determining the degree of translucency of a wheat tortilla. These are: (1) pH at the dough stage has a major impact on translucency.

lo (a) Effect of soluble acid on translucency: Acid induces damage of gluten rendering it short and not extensible. Rheological measurements show how low pH affects resistance and extensibility of dough (Figure 1) where dough resistance is increased while extensibility is reduced. The result of these changes is that CO2 developed by sodium bicarbonate is not maintained within the gluten structure and therefore the tortillas become translucent (Figure 2). We have shown a close correlation between pH and translucency.

We have further demonstrated that it is necessary to have a pH of at least 6.0 (such as at least 6.4 or 6.8) to overcome translucency. In particular we have found that a pH range 6.8-8 would be optimal in the dough phase. However if the pH is brought up to this pH and it is maintained in the final tortilla only very short microbial shelf life can be obtained (mould inhibitors are only efficient at pH under 5.4 preferably under pH 5.2).

(b) Acid reacts with sodium bicarbonate and produces CO2 which is not maintained in the dough because of the damage in gluten (see (a) above). It is preferable that CO2 is released during the baking step (2) Gluten network formation: We have demonstrated that the formation of a gluten network is important for retention of CO2 This is also supported by the pH theological experiments in which we showed that a resistant but extensible dough gives the best gas retention effects and thereby reduces translucency. This is also confirmed by the experiments in which we overmixed the dough and thereby destroy the gluten network.

Figures 3 and 4 demonstrate that an optimal gluten development improves translucency compared to not having an optimal gluten network.

To overcome prior art problems of translucency we provide a process and a product in which: 3s (a) we maintain pH of the dough phase preferably above 6.4 or 6.6 but that after time or after baking the pH is reduced to a lower pH, for example of approximately 5.2. Thus we provide anti-molding over longer shelf life. In Figure 5 it is demonstrated how translucency is affected in negative direction (higher values) when pH in dough is lower than 6.4 in some aspects of the invention.

(b) components of the dough are selected such that resistance and extensibility of dough s is increased. We have shown that if point a) has been overcome then dough resistance has to be improved in order to obtain resistant tortillas compared to having the low pH were proteins are more aggregated. We have demonstrated (Figures 6-8) how pH in the dough (degree of protein aggregation) affects tortilla resistance) to The term "wheat tortilla" would be readily understood by one skilled in the art. It is typically meant to mean a tortilla comprising wheat flour in an amount of at least 50wt% based on the total dry matter.

For ease of reference these and further aspects of the present invention are now discussed under appropriate section headings. However, the teachings under each section are not necessarily limited to each particular section.

PREFERRED ASPECTS

Initial OH By the term "initial pH" it is meant the pH of the wheat dough comprising (a) an emulsifier selected from diacetyl tartaric acid esters of monoglycerides (DATEM) (b) an enzyme selected from exoamylases (c) an acid material which provides acidification of the dough, prior to the acidification of the dough by the acid material. Alternatively it may be described as the maximum pH of the wheat dough when each of (a) an emulsifier selected from diacetyl tartaric acid esters of monoglycerides (DATEM) (b) an enzyme selected from exoamylases and (c) an acid material, are present.

In one preferred aspect the wheat dough has an initial pH of at least 6.1. In one preferred aspect the wheat dough has an initial pH of at least 6. 2. In one preferred aspect the wheat dough has an initial pH of at least 6.3. In one preferred aspect the wheat dough has an initial pH of at least 6.4. In one preferred aspect the wheat dough has an initial pH of at least 6.5. In one preferred aspect the wheat dough has an initial pH of at least 6.6. In one 3s preferred aspect the wheat dough has an initial pH of at least 6.8.

Preferably the wheat dough has an initial pH of from 6.6 to 8.5, such from 6.8 to 8.0 or such as from 6.8 to 7.5, or such as from 6.8 to 7.3. Acid s

The acid for use in the present invention may be any suitable acid which provides the required release during heating.

As described herein, the acid material is selected such that it is capable of acidifying the dough when subjected to a temperature of at least 50 C. This temperature may be referred to as the acidification temperature.

In one preferred aspect the acidification temperature is at least 60 C, more preferably at least 70 C, more preferably at least 80 C, more preferably at least 85 C, more preferably at least 90 C.

Acids suitable for use in the present invention include maleic acid, succinic acid, tartaric acid, lauric acid, citric acid, fumaric acid, aspartic acid and lactic acid.

Preferably the acid is selected from citric acid and fumaric acid. In one aspect the acid is citric acid. In one aspect the acid is fumaric acid (preferably fumaric acid having a coarse particle size).

In one preferred aspect the fumaric acid is coarse fumaric acid.

In one alternative the release of acid and acidification of the dough is achieved by providing the acid material as a coated acid comprising an acid and a coating material. In this aspect preferably the acid is citric acid or fumaric acid..

Any suitable coating material may be used. For example the coating material may be selected from fats,, waxes, resins, emulsifiers and mixtures thereof, which are preferably food-grade. Preferably the hydrophobic shell matrix is selected from animal oils, animal fats, fully hydrogenated vegetable, fully hydrogenated animal oils, partially hydrogenated vegetable, partially hydrogenated animal oils, unsaturated fatty acids, partially 3s hydrogenated fatty acids, fully hydrogenated fatty acids, unsaturated fatty acid monoglycerides and diglycerides, partially hydrogenated fatty acid monoglycerides and diglycerides, fully hydrogenated fatty acid monoglycerides and diglycerides, unsaturated esterified fatty acids of monoglycerides or diglycerides, partially hydrogenated esterified fatty acids of monoglycerides or diglycerides, fully hydrogenated esterified fatty acids of monoglycerides or diglycerides, unsaturated free fatty acids, partially hydrogenated free fatty acids, fully hydrogenated free fatty acids, animal waxes, vegetable waxes, mineral waxes, natural resins, synthetic resins, hydrophobic polymers and mixtures thereof.

Animal oils and fats are such as, but not restricted to, beef tallow, mutton tallow, lamb tallow, lard or pork fat, sperm oil.

Hydrogenated or partially hydrogenated vegetable oils are such as, but not restricted to, canola oil, cottonseed oil, peanut oil, corn oil, olive oil, soybean oil, sunflower oil, safflower oil, coconut oil, palm oil, linseed oil, tong oil and castor oil.

Free fatty acids are such as, but not restricted to, stearic acid, palmitic acid and oleic acid.

Other emulsifiers are such as, but not restricted to, polyglycerol esters, sorbitan esters of fatty acids.

Animal waxes are such as, but not restricted to, beeswax, lanolin, shell wax or Chinese insect wax.

Vegetable waxes are such as, but not restricted to, carnauba, candelilla, bayberry or sugarcane waxes.

Mineral waxes are such as, but not restricted to, paraffin, microcrystalline petroleum, ozocerite, ceresin or montan.

Natural resins are such as rosin, balsam, shellac and zein.

Hydrophobic polymers are such as hydroxalkylethers of cellulose, mixed ether-esters of cellulose, or mixtures thereof, preferably selected from cellulose, methylcellulose, hydroxymethylcellulose, ethyl cellulose, hydroxyethylcellulose, cellulose acetate phthlate, cellulose acetate, hydroxypropyl cellulose (H PC), hydroxypropyl methylcellulose (HPMC), hydroxyethyl cellulose (HEC), hydroxyethyl methylcellulose (HEMC), 3s hydroxyethylmethylcarboxy methyl cellulose, carboxy methyl sulfoethylcellulose or mixtures thereof.

Preferred coating materials are fully or partially hydrogenated vegetable or animal fats, fully or partially hydrogenated fatty acids, fully or hydrogenated fatty acid monoglycerides and diglycerides and fully or partially hydrogenated taffy acids of monoglycerides or diglycerides, or mixtures thereof.

The coating material is to be provided in an amount to provide the desired release of acid and desired acidification of the dough. Typically the coating material comprises greater than 20 wt% of the coated acid, based on the total amount of acid and coating material.

lo Preferably the coating material comprises greater than 30 wt% of the coated acid, based on the total amount of acid and coating material, such as 20 to 50 wt% of the coated acid, to 40 wt% of the coated acid. 30 to 40 wt% of the coated acid or in particular 35 wt.% The coated acid may be prepared by any suitable process. One suitable process is disclosed in GBA-2388581.

In one preferred aspect the coated acid is prepared in a fluidized bed system.

A preferred method of applying the coating material is with hot-melt coating in a fluidized bed. This method ensures that the coating material is applied in an even, homogeneous layer over the entire surface of the particles, ensuring the coating is of acceptable quality.

Amylase As discussed herein the wheat dough comprises an exoamylase. An exoamylase is an amylase that catalyzes the cleavage of a-1,4-glucosidic bonds predominantly only at the nonreducing termini of polysaccharide chains.

The exoamylase is incorporated in the dough. As discussed herein this imparts particular properties to the dough and final tortilla.

The exoamylase may be selected from amylases such as amylases of plant origin (such as beta-amylase (EC3.2.1.2) or fungal or bacterial amylases (such as EC3.2.1.60 (Glucan 1,4-alpha-maltotetrahydrolase), EC3.2.1.133 (Glucan 1,4-alpha- maltohydrolase) and EC3.2.1.98 (Glucan 1,4-alpha-maltohexaosidase).

DATEM

In one preferred aspect the DATEM is a DATEM classified in the EU as E472e or classified in US under USFDA (United States Food and Drug Administration) ref.

184.1101 (GRAS).

Additional Components In one aspect the wheat tortilla dough further comprises one or more of oxidised starch, lo monostarch phosphate, distarch phosphate, phosphated distarch phosphate, acetylated distarch phosphate, acetylated starch, acetylated distarch adipate, hydroxy propyl starch, hydroxy propyl distarch phosphate, starch sodium octenyl succinate, acetylated oxidised starch, cellulose including microcrystalline cellulose and powdered cellulose, methyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, ethyl methyl cellulose, carboxy methyl cellulose (sodium carboxy methyl cellulose), cross linked sodium carboxy methyl cellulose, enzymatically hydrolysed carboxy methyl cellulose, alginate, ammonium alginate, calcium alginate, propane-1, 2-diol, agar, carrageenan, processed euchauma seaweed, locust been gum, guar gum, tragacanth, acecia gum (gum arable), xanthan gum, karaya gum, tare gum, gellan gum, konjac gum, pectin including amidated pectin, starch, modified and non-modified starch, alginic acid, sodium alginate, potassium alginate, and mixtures thereof.

For example the wheat tortilla dough or tortilla may further comprises a hydrocolloid.

Preferably, the hydrocolloid is selected from carboxymethylcellulose (CMC) , carrageenan, guar gum, xanthan, pectin and mixtures thereof.

We have also found that by provision of our specific components we may eliminate ingredients which reduce desirable properties of the tortilla such as resistance: For example reducing agent such as L-cysteine are routinely used for wheat tortilla production to enable pressing the dough with out producing press damages (and thereby local translucency). However these agents also reduce the resistance and rollability of the baked tortillas during prolonged shelf- life. In some examples it is possible to see the negative effect after 1 week or even sooner. These disadvantages of the art overcome of by the present invention can be seen in Figure 10. However, it is to be noted that materials such as Lcysteine may still be present and the advantages of the invention observed.

Thus in one preferred aspect the dough is substantially free of Lcysteine. The present invention allows for machinability to be obtained using exoamylases and optionally in addition one or more xylanases and if necessary one or more proteases. This is particularly the case for strong flour where use of proteases is advantageous.

Further Process Steps It will be appreciated by one skilled in the art that further steps beyond those described herein may be performed on the wheat tortilla dough to provide a further product of a final commercial product. For example the dough may be heated to provide an acidified wheat tortilla dough or the dough may be baked to provide a wheat tortilla.

Thus in a further aspect the present invention may provide a process for preparing an acidified wheat tortilla dough comprising (i) preparing a wheat dough in accordance with a process defined herein, and (ii) heating the dough at a temperature of at least 50 C to provide the acidified wheat tortilla dough.

In yet a further aspect the present invention may provide a process for preparing a wheat tortilla comprising (i) preparing a wheat dough in accordance with a process defined herein, and (ii) baking the dough to provide the wheat tortilla.

It will be appreciated by one skilled in the art that one aim of heating or baking (in addition to forming a baked product) is provide a temperature above the acidification temperature.

Thus in one aspect the process comprises heating the dough to a temperature of at least 50 C to provide the acidified wheat tortilla dough. Preferably heating is performed at a temperature of at least 60 C, more preferably at least 70 C, more preferably at least 80 C, more preferably at least 85 C, more preferably at least 90 C.

Thus in one aspect the process comprises baking the dough to a temperature of at least 85 C to provide the wheat tortilla. Preferably baking is performed at a temperature of at least 90 C.

It will also be appreciated by one skilled in the art that further steps beyond those described herein may be performed on the wheat tortilla dough or the wheat tortilla to provide a final commercial product. Typical further steps performed on the dough include steps selected from dividing, rounding, proofing, pressing, hot pressing, resting, sheeting, cross sheeting, stretching, hand stretching, extruding, cutting and die cutting. Resting and/or proofing time is typically no greater than 30 minutes. Typical further steps performed on the wheat tortilla are selected from cooling, packaging and combinations thereof.

Preferably the wheat tortilla prepared by the process of the invention has a pH of no lo greater than 5.4, such no greater than 5.2.

In summary, the present invention provides a tortilla having good storage properties and good physical properties and a tortilla dough from which it may be prepared.

Further Aspects In a further broad aspect the present invention provides a process for the preparation of a wheat tortilla dough comprising preparing a wheat dough having an initial pH of at least 6.0 and comprising (a) an emulsifier selected from diacetyl tartaric acid esters of monoglycerides (DATEM) (b) an enzyme selected from exoamylases (c) an acid material selected from maleic acid, succinic acid, tartaric acid, lauric acid, citric acid, fumaric acid, aspartic acid and lactic acid.

In this broad aspect the description of aspects of the invention provided herein are applicable. In particularly preferred embodiments the acid is selected from citric acid and fumaric acid the acid is citric acid the acid is fumaric acid the acid is fumaric acid having a coarse particle size the acid is provided in the form of a coated acid comprising the acid and a coating material.

The present invention will now be described in further detail by way of example only with reference to the accompanying figures in which: Figure 1 A. Effect of pH on dough rheology (measured using a texture analyser Penetration method). Distance (mm) determines the extensibility of the dough. The force (9) determines the resistance to stretching the dough. Correlation between dough pH and dough penetration is significant (R2=0.965). (reference task nr. 9265-10).

Figure 1 B. Effect of pH on dough rheology (measured using a texture analyser Kieffer method). Distance (mm) determines the extensibility of the dough. The force (9) determines the resistance to stretching the dough. (task nr. 9265-10) Figure 2 The pH of the dough has large impact on the degree of translucency.

Translucency is evaluated by 1: translucency covers under 40% of the tortilla. 2: lo Translucency covers 40-60% of the tortilla. 3: translucency of 60-100%. The results are mean evaluation of 10-12 tortillas. (TASK NR. 9265-10) Figure 3. Dough resistance measured by texture analyzer (Kieffer method). 12 min Il: Means that it is mixed 12 min at speed 2 (overmixed) while 12 min l: Means it was mixed for 12 minutes at speed 1 (optimal mixed) tortilla dough. ((task or. 9265-15) Figure 4. Gluten network affects the degree of translucency. Translucency is evaluated by 1: translucency covers under 40% of the tortilla.

2: Translucency covers 40-60% of the tortilla.

3: translucency of 60-100%.

The results are average values of 10-12 tortillas. Tortilla evaluate results after baking the dough in Figure 3. (task nr. 9265-15) Figure 5. Effect of different acids (including encapsulated acid produced by Danisco (test samples NAP numbers)) on tortilla translucency.

Figure 6. Comparison of pH profiles from left obtained by: soluble citric acid, Fluid 2s bed encapsulation, fluid bed encapsulation, coarse (special) fumaric acid, conventional fumaric acid. (task 9265-13, T9265-22, T9265-23 and T9265-29) Figure 7 Comparison of pH profiles from left obtained by: soluble citric acid, Fluid bed encapsulation, fluid bed encapsulation (napO4338A(V)), coarse (special) fumaric acid, conventional fumaric acid. (task 9265-13, T9265-22, T9265-23 and T9265-29) Figure 8. Tortilla resistance measurements (texture analyzer, penetration test).

Corresponding to data in Figure 6.

Figure 9. Data corresponding to Figure 6 and Figure 8. Significant correlation between pH in dough and the tortilla resistance measured by penetration test (texture analyzer).

Figure 10A. Effect of L-cysteine on tortilla resistance. Evaluated at day 7. (average of 5 tortillas).

Figure 10B. Effect of L-cysteine on tortilla rollability. Evaluated after 7 days (average of 3-5 tortillas).

Figure 11. Kieffer measurements results from combinations of potential enzymes that can fulfill the requirements set in the conclusions above. Aim was to increase dough resistance in the right acid background (Here coarse fumaric acid was used). However parallel effects can be obtained using encapsulated citric acid of the given the right pH profile (such as napO4338A (V).

Figure 12 Rollability evaluations demonstrate that all this combination are better than control without ingredient combination (though with the right acid profile....lt is therefore not enough to have the right acid! To obtain good quality tortillas (in this case meaning rollable)).

Figure 13. Effect of using the complex described in this patent on the dough rheology. Improved resistance and extensibility.

The present invention will now be described in further detail in the following examples.

EXAMPLES

The material and methods used in the examples are described below.

The following method was used in the preparation of the exemplified recipes.

Procedure: Kneading is conducted at ambient temperature in a Kemper mixer.

1 min. dry mixing at speed 1 (with shortening and dry ingredients) 12 min. mixing wet (water, enzyme solutions) at speed 1 Kieffer packing after mixing. Kieffer measured after 15 minutes at ambient temperature.

Piece of dough for pH after mix and after rest.

Baking test is performed in Tortilla Oven CPO Baking process: Top: 252 C Middle: 263 C Bottom: 1 80 C 3s Speed: 60 rpm (30 see) Packing setting: 12 tortillas / plastic bag: vacuum 40 Gas (carbon dioxide) 82 C Pressing plates: 200 C and 205 C s Recine: All: Flour: Classic, lot 2004018 3000,0 9 Sugar 30,0 9 Shortening (tortilla) 266,0 9 Salt 45,0 9 Potassium sorbate 9,0 9 Ca-propionate 9,0 9 Fumaric acid 26,0 9 IS Sodium bicarbonate 36,0 9 SALP 41.0 9 Water temperature adjusted so that dough temperature after 12 minutes mixing is approximately 28 C Examole 1 We studied the effect of combination of non maltogenic exo amylase (TS-E 1183) in combination with PANODAN) 150 K DATEM (Kosher blend of diacetyl tartaric acid ester 2s of mono-diglycerides (DATEM) and mono-diglycerides made from edible, refined vegetable fats) and use of phospholipases. The study used coarse fumaric acid was used and was free from L-cysteine and other reducing agents.

Table 1. Experimental set-up.

TS-E 1183 KLM PANODAN GRiNDAMYLTN GRi NDAMYL flu GRi NDAMYL To GRiNDAMYL (ppm) 1 150 K DATEM POWERBake POWERBake A1000 Bakery PR 59 Bakery (ppm) % 900 Bakery 808 Enzyme Enzyme Enzyme (ppm) DATEM/Mono diglycerides/ Enzyme 2 0.4% (100ppm

GRINDAMYL

A 1000 Bakery TS-E 1183 KLM PANODAN) GRINDAMYL GRINDAMYL M GRINDAMYL GRINDAMYL rM (ppm) 1 150 K DATEM POWERBake POWERBake A1000 Bakery PR 59 Bakery (ppm) % 900 Bakery 808 Enzyme Enzyme Enzyme (ppm) DATEM/Mono diglycerides/ Enzyme G4ROIpNpDm H 680 Bakery Enzyme,

PANODAN

K DATEM) _ 150 1,0 4 150 1,0 25 = 10.0 ml 150 1,0 25 = 10.0 ml 50 = 20.0 mi 6 200 O,8 25 = 10.0 ml 25 = 10.0 ml O,8 25 = 10.0 ml 25 = 10.0 ml 250 8 1000 O,8 25=10.0 mi 25=100ml 9 1000 O,8 25 = 10.0 ml 25 = 10.0 ml 250 TS-E 1183 iS a bacterial exo- amylase.

KLM 1 is a phospholipase which originates from Fusarium heterosporium CPS 782.83 GRINDAMYL_ POWERBake 900 is a xylanase s GRINDAMYL_ POWERBake 808 iS a blend of DATEM, xylanase and endo-amylase GRINDAMYL_ H680 iS a xylanase Grindamyl A1000 is an alpha-amylase (endo-amylase).

Grindamyl PR 59 is a fungal protease (EC. 3.4.24.28)

Conclusions:

Best rollability is obtained by combining an acid with the required profile with an excamylase, in this case a non maltogenic exo amylase but we have also showed the effect using a maltogenic exo amylase (TS-E 251) + PANODANO (either a pure datem [PANODAN A2020] or a combination of datem and monoglycerides (PANODAN 150K)].

Additionally a xylanase provides further improvements.

Use of endo amylases (a-amylases) did not contribute positively to rollability. Use of phospholipases contributed to improve rollability (in this case in

combination with PANODAN 150 K DATEM). If phospholipases are to be used they should be used at appropriate dosages in combination with DATEM and anti-staling enzymes (exo amylases). l5

Example 2

We studied the effect of combination of maltogenic exoamylase (TS-E 251) in combination with a DATEM, namely PANODAN A2020 DATEM, and a xylanase, namely GRINDAMYL_ POWERBake 900 Bakery Enzyme. The study was performed with encapsulated citric acid having the required pH profile.

Recine: Adiusted to 3000 a flour Flour: 2004116 100% Water 44 % (see table) Sugar 1 % Shortening - tortilla fat 8.9% Salt 1.5% Potassium sorbate (lot no. 90202-1) 0.3% Ca-propionate (no. 88) 0.3% Sodium bicarbonate (lot no. 07062004553B) 0.9% TS-B 1001 (see table) TS-B 1001 is GRINDSTED FSB 710 a product of Danisco A/S, Denmark and comprises encapsulated citric acid, DATEM and an exoamylase.

The dough temperature should be 30 C Procedure: Kneading is conducted at ambient temperature in a Kemper mixer.

1 minutes dry mixing speed 1 (dry ingredients) s 11 minutes mixing wet (shortening, water and enzyme solutions) at speed 1.

Dough temperature 30 C.

The dough is moulded into rolls.

10 minutes (2 trays) + 30 minutes rest (1 tray) before baking (30 C).

No TS-B 1001 Citric Acid (9) (%) Lot 4010117831 1 2.7 2 35.1 Experimental set-up Tortillas are prepared in a tortilla oven Pressing plates: 200 C and 205 C Baking process: Top: 230 C Middle: 228 C Bottom: 160 C Speed: 60 rpm (30 see) All publications mentioned in the above specification are herein incorporated by reference.

Various modifications and variations of the described methods and system of the invention will be apparent to those skilled in the art without departing from the scope and 2s spirit of the invention. Although the invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are obvious to those skilled in chemistry or related fields are intended to be within the scope of the following claims.

Claims (34)

1. A process for the preparation of a wheat tortilla dough comprising preparing a wheat dough having an initial pH of at least 6.0 and comprising (a) an emulsifier selected from diacetyl tartaric acid esters of monoglycerides (DATEM) (b) an enzyme selected from exoamylases (c) an acid material which is capable of acidifying of the dough when subjected to a temperature of at least 50 C.

2. A process according to claim 1 wherein the wheat tortilla dough has an initial pH of lo at least 6.6.

3. A process according to claim 1 wherein the wheat tortilla dough has an initial pH of at least 6.8.

4. A process according to claim 1 wherein the wheat tortilla dough has an initial pH of from 6.6 to 8.5.

5. A process according to claim 1 wherein the wheat tortilla dough has an initial pH of from 6.8 to 8.0.

6. A process according to claim 1 wherein the wheat tortilla dough has an initial pH of from 6.8 to 7.3.

7. A process according to any one of the preceding claims wherein the acid is selected from citric acid, maleic acid and fumaric acid.

8. A process according to claim 7 wherein the fumaric acid is coarse fumaric acid

9. A process according to any of the preceding claims the acid is a coated acid comprising an acid and a coating material.

10. A process according to claim 9 wherein the acid is citric acid.

11. A process according to claim 9 or 10 wherein the coating material is selected from fats, waxes, resins, emulsifiers and mixtures thereof.

12. A process according to any one of claims 9 to 11 wherein the coating material comprises greater than 20 wt% of the coated acid.

13. A process according to any one of claims 9 to 11 wherein the coating material comprises greater than 30 wt% of the coated acid.

14. A process according to any one of claims 9 to 11 wherein the coating material comprises 20 to 50 wt% of the coated acid.

lo

15. A process according to any one of claims 9 to 11 wherein the coating material comprises 20 to 40 wt% of the coated acid.

16. A process according to any one of claims 9 to 11 wherein the coating material comprises 30 to 40 wt% of the coated acid.

17. A process according to any of the preceding claims the exoamylase is selected from beta-amylases (EC3.2.1.2), fungal amylases and bacterial amylases including EC3.2.1.60 (Glucan 1,4-alpha-maltotetrahydrolase), EC3.2.1.133 (Glucan 1, 4-alpha- maltohydrolase) and EC3.2.1.98 (Glucan 1,4-alpha-maltohexaosidase)

18. A process according to any one of the preceding claims wherein the wheat tortilla dough further comprises one or more of oxidised starch, monostarch phosphate, distarch phosphate, phosphated distarch phosphate, acetylated distarch phosphate, acetylated starch, acetylated distarch adipate, hydroxy propyl starch, hydroxy propyl distarch phosphate, starch sodium octenyl succinate, acetylated oxidised starch, cellulose including microcrystalline cellulose and powdered cellulose, methyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, ethyl methyl cellulose, carboxy methyl cellulose (sodium carboxy methyl cellulose), cross linked sodium carboxy methyl cellulose, enzymatically hydrolysed carboxy methyl cellulose, alginate, ammonium alginate, calcium alginate, propane-1, 2-diol, agar, carrageenan, processed euchauma seaweed, locust been gum, guar gum, tragacanth, acecia gum (gum arable), xanthan gum, karaya gum, tare gum, gellan gum, konjac gum, pectin including amidated pectin, starch, modified and non-modified starch, alginic acid, sodium alginate, potassium alginate, and mixtures thereof.

19. A process according to any one of the preceding claims wherein the wheat tortilla dough further comprises a hydrocolloid selected from carboxymethylcellulose (CMC), carrageenan, guar gum, xanthan, pectin and mixtures thereof.

20. A process according to any one of the preceding claims wherein the wheat tortilla dough is subjected to a further step selected from dividing, rounding, proofing, pressing, hot pressing, resting, sheeting, cross sheeting, stretching, hand stretching, extruding, cutting, die cutting, and combinations thereof.

21. A process according to any one of the preceding claims wherein the acid material lo which is capable of acidifying of the dough when subjected to a temperature of at least 85 C.

22. A process for preparing a wheat tortilla comprising (i) preparing a wheat tortilla dough as defined in any one of the preceding claims, and Is (ii) baking the dough at a temperature of at least 50 C to provide the wheat tortilla.

23. A process according to claim 22 wherein the wheat tortilla has a pH of no greater than 5.4.

24. A process according to claim 22 wherein the wheat tortilla has a pH of no greater than 5.2.

25. A process according to claim 22, 23 or 24 the dough is baked in step (ii) at a temperature of at least 85 C.

26. A process according to any one of claims 22 to 25 wherein the wheat tortilla is subjected to cooling and/or packaging.

27. A wheat tortilla dough obtainable or obtained by a process as defined in any one of claims 1 to 21.

28. A wheat tortilla obtainable or obtained by a process as defined in any one of claims 22 to 26.

29. A process as substantially described herein with reference to any one of the

Examples.

30. A wheat tortilla dough as substantially described herein with reference to any one

of the Examples.

31. A wheat tortilla as substantially described herein with reference to any one of the

Examples.

Amendments to the claims have been filed as follows 1. A process for the preparation of a wheat tortilla dough comprising preparing a wheat dough having an initial pH of at least 6.0 and comprising (a) an emulsifier selected from diacetyl tartaric acid esters of monoglycerides (DATEM) (b) an enzyme selected from exoamylases (c) an acid material which is capable of acidifying of the dough when subjected to a temperature of at least 50 C.

2. A process according to claim 1 wherein the wheat tortilla dough has an initial pH of lo atleast66.

3 A process according to claim 1 wherein the wheat tortilla dough has an initial pH of,...

at least 6.8. ...

4. A process according to claim 1 wherein the wheat tortilla dough has an initial pH of from 6.6 to 8.5. . 5. A process according to claim 1 wherein the wheat tortilla dough has an initial pH of,,,,, from 6.8 to 8.0. , , , 6. A process according to claim 1 wherein the wheat tortilla dough has an initial pH of from 6.8 to 7.3.

7. A process according to any one of the preceding claims wherein the acid is selected from citric acid, maleic acid and fumaric acid.

8. A process according to claim 7 wherein the fumaric acid is coarse fumaric acid 9. A process according to any of the preceding claims the acid is a coated acid comprising an acid and a coating material.

10. A process according to claim 9 wherein the acid is citric acid.

11. A process according to claim 9 or 10 wherein the coating material is selected from fats, waxes, resins, emulsifiers and mixtures thereof 12. A process according to any one of claims 9 to 11 wherein the coating material comprises greater than 20 wt% of the coated acid.

13. A process according to any one of claims 9 to 11 wherein the coating material comprises greater than 30 wt% of the coated acid.

14. A process according to any one of claims 9 to 11 wherein the coating material comprises 20 to 50 wt% of the coated acid.

15. A process according to any one of claims 9 to 11 wherein the coating material comprises 20 to 40 wt% of the coated acid a, 16. A process according to any one of claims 9 to 11 wherein the coating material comprises 30 to 40 wt% of the coated acid. > '

17. A process according to any of the preceding claims the exoamylase is selected ),, from beta-amylases (EC3.2. 1.2), fungal amylases and bacterial amylases including ' . I,, ' EC3.2. 1.60 (Glucan 1,4-alphamaltotetrahydrolase), EC3.2. 1.133 (Glucan 1,4-alpha-,,, ' maltohydrolase) and EC3.2.1.98 (Glucan 1,4-alpha-maltohexaosidase) 18. A process according to any one of the preceding claims wherein the wheat tortilla dough further comprises one or more of oxidised starch, monostarch phosphate, distarch phosphate, phosphated distarch phosphate, acetylated distarch phosphate, acetylated starch, acetylated distarch adipate, hydroxy propyl starch, hydroxy propyl distarch phosphate, starch sodium octenyl succinate, acetylated oxidised starch, cellulose including microcrystalline cellulose and powdered cellulose, methyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, ethyl methyl cellulose, carboxy methyl cellulose (sodium carboxy methyl cellulose), cross linked sodium carboxy methyl cellulose, enzymatically hydrolysed carboxy methyl cellulose, alginate, ammonium alginate, calcium alginate, propane-1, 2-diol, agar, carrageenan, processed euchauma seaweed, locust been gum, guar gum, tragacanth, acecia gum (gum arable), xanthan gum, karaya gum, tare gum. gellan gum, konjac gum, pectin including amidated pectin, starch, modified and non-modified starch, alginic acid, sodium alginate, potassium alginate, and mixtures thereof.

19. A process according to any one of the preceding claims wherein the wheat tortilla dough further comprises a hydrocolloid selected from carboxymethylcellulose (CMC), carrageenan, guar gum, xanthan, pectin and mixtures thereof.

A process according to any one of the preceding claims wherein the wheat tortilla dough further comprises carboxymethylcellulose (CMC) and guar gum.

21. A process according to any one of claims 1 to 18 wherein the wheat tortilla dough lo further comprises xanthan.

22. A process according to claim 18, 19 or 20 wherein the guar gum is low viscosity,''', guar gum or depolymerised guar gum.

23 A process according to any one of the preceding claims wherein the wheat tortilla dough is subjected to a further step selected from dividing, rounding, proofing, pressing,,,, . ', hot pressing, resting, sheeting, cross sheeting, stretching, hand stretching, extruding, cutting, die cutting, and combinations thereof. 7, , ,' i, 24. A process according to any one of the preceding claims wherein the acid material which is capable of acidifying of the dough when subjected to a temperature of at least 85 C.

25. A process for preparing a wheat tortilla comprising (i) preparing a wheat tortilla dough as defined in any one of the preceding claims, and (ii) baking the dough at a temperature of at least 50 C to provide the wheat tortilla.

26. A process according to claim 25 wherein the wheat tortilla has a pH of no greater than 5.4.

27. A process according to claim 25 wherein the wheat tortilla has a pH of no greater than 5.2.

28. A process according to claim 25, 26 or 27 the dough is baked in step (ii) at a temperature of at least 85 C.

29. A process according to any one of claims 25 to 28 wherein the wheat tortilla is subjected to cooling and/or packaging.

30. A wheat tortilla dough obtainable or obtained by a process as defined in any one of claims 1 to 24.

31. A wheat tortilla obtainable or obtained by a process as defined in any one of claims 25 to 29.

32. A process as substantially described herein with reference to any one of the A, 1,

Examples. ,

33. A wheat tortilla dough as substantially described herein with reference to any one

of the Examples. ,

34. A wheat tortilla as substantially described herein with reference to any one of the

Examples.