MX2013006507A - Food products comprising hydrolyzed whole grain. - Google Patents

Abstract

The present invention relates to food products comprising a raising agent, a moisture content of 10% or above by weight of the food product, a hydrolyzed whole grain composition and an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.

Description

FOOD PRODUCTS THAT INCLUDE WHOLE GRAINS HYDROLYSED TECHNICAL FIELD OF THE INVENTION The present invention relates to food products that are supplemented with whole grains. In particular, the present invention relates to food products that are supplemented with hydrolysed whole grains, where neither the taste nor the viscosity nor the organoleptic properties of the food products have been compromised.

BACKGROUND OF THE INVENTION Currently, there is ample evidence mainly from epidemiological studies that a daily consumption of three servings of whole grain products, ie, 48 g of whole grain, is positively associated with a reduction in the risk of cardiovascular diseases, an increase in insulin sensitivity and decreased risk of type 2 diabetes, obesity (mainly visceral obesity) and cancers of the digestive system. These health benefits of whole grains are due to the synergistic role of dietary fibers and other components, such as vitamins, minerals and bioactive phytochemicals.

The regulatory authorities of Sweden, USA and the United Kingdom have already approved specific indications on aspects of cardiac health based on the available scientific evidence. Food products containing dietary fibers are also increasing in popularity among consumers, not only because the consumption of whole grains is now included in some national dietary recommendations, but also because whole grain products are considered healthy and natural. Government authorities and expert groups have established recommendations for the consumption of whole grains in order to encourage consumers to eat whole grains. For example, in the USA The recommendations are to consume 45 to 80 g of whole grains per day. However, the data provided by the national dietary surveys in the United Kingdom, USA and China show that consumption of whole grains ranges from 0 to 30 g of whole grains per day.

The lack of integral products offered in the market and the poor organoleptic properties of the available whole products are usually identified as barriers to the consumption of whole grains and restrict the amount of whole grains that is added to the food product, because when they are added Increased amounts of whole grains drastically change the physical and organoleptic properties of the ready-to-drink beverage.

Whole grains are also a recognized source of dietary fibers, phytonutrients, antioxidants, vitamins and minerals. According to the definition according to the American Association of Cereal Chemists (AACC), whole grains and whole grain foods are composed of whole grain seed. The whole grain seed comprises the germ, the endosperm and the bran. It is usually referred to as the nucleus.

On the other hand, in recent years, consumers pay more attention to the labeling of food products and expect manufactured food products to be as natural and healthy as possible. Therefore, the development of food and beverage processing technologies and food and beverage products that limit the use of non-natural food additives is desirable, even when such non-natural additives have been completely allowed by the health or food safety authorities. .

Considering the health benefits imparted by whole grains, it is desirable to provide a whole grain ingredient having as much intact dietary fiber as possible. The food products constitute a good vehicle for supplying whole grains and in order to increase the integral content of a product or a portion it is obviously possible to increase the size of the portion. But this is not desirable, since it results in a higher calorie intake. Another difficulty in just increasing the content of whole grains of the product is that it usually affects physical properties such as taste, texture and general appearance of food products (organoleptic parameters), as well as its processability.

The consumer is not willing to compromise the organoleptic properties of food products in order to increase their daily intake of whole grains. These organoleptic properties are flavor, texture and general appearance.

Obviously, the efficiency of the industrial line is a mandatory requirement in the food industry. This includes handling and processing of raw materials, formation of food products, packaging and subsequent storage, in warehouses, on display shelves for sale or at home.

The patent application US 4,282,319 refers to a process for the preparation of hydrolyzed products from whole grain, and its derivative products.

The process includes an enzymatic treatment in an aqueous medium with a protease and an amylase. The product obtained can be added to different types of products. The patent application US 4,282,319 describes a complete degradation of the proteins present in the whole grain.

The patent application US 5,686,123 describes a suspension of cereals generated by a treatment with an alpha-amylase and a beta-amylase, wherein both specifically generate maltose units and have no glucanase effect.

Therefore, an objective of the present invention is to provide food products that are rich in whole grains and dietary fibers, maintaining a low calorie intake, that provide an excellent consumer experience for the consumer, and that can be easily industrialized to a reasonable cost without compromising the organoleptic parameters.

BRIEF DESCRIPTION OF THE INVENTION Accordingly, in a first aspect the present invention relates to a food product comprising: - a leavening agent; - a moisture content of 10% or more by weight of the food product; - a hydrolyzed whole grain composition; Y an alpha-amylase or fragment thereof, wherein said alpha-amylase or fragment thereof does not show hydrolytic activity with respect to dietary fibers when in active state.

Another aspect of the present invention relates to a process for the preparation of a food product according to the present invention, wherein said process comprises: 1) preparing a hydrolyzed whole grain composition, comprising the steps of: a) contacting a whole grain component with an enzymatic composition in water, wherein said enzyme composition comprises at least one alpha-amylase and does not show hydrolytic activity with respect to dietary fibers, b) reacting the enzyme composition with the whole grain component to provide a whole grain hydrolyzate, c) providing the hydrolyzed whole grain composition by inactivating said enzymes when said hydrolyzate has reached a viscosity between 50 and 5000 mPa-s measured at 65 ° C; 2) providing the food product by mixing the hydrolyzed whole grain composition with a premix comprising at least one leavening agent, and optionally, 3) provide the food product by cooking it. Another aspect of the present invention relates to a composite product comprising a food product according to the invention.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 shows a thin layer chromatography analysis of various enzymes put in contact with dietary fibers. The explanatory texts for the different columns are the following: A0: pure arabinoxylan point (blank) ß0: pure beta-glucan point (blank) A: Arabinoxylan point after incubation with the enzyme mentioned below the column (BAN, Validase HT 425L and Alcalase AF 2.4L) β: beta-glucan point after incubation with the enzyme mentioned below the column (BAN, Validase HT 425L and Alcalase AF 2.4L).

E0: enzyme point (blank) Figures 2A and 2B show a size exclusion chromatography (SEC) of the molecular weight profile of β-glucan and arabinoxylan without addition of enzymes (solid line) and after incubation with Alcalase 2.4L (dotted line). 2A) oat ß-glucan; 2B) Wheat Arabinoxylan.

Figures 3A and 3B show size exclusion chromatography (SEC) of the molecular weight profile of β-glucan and arabinoxylan without addition of enzymes (solid line) and after incubation with Validase HT 425L (dotted line). 3A) oat ß-glucan; 3B) Wheat Arabinoxylan.

Figures 4A and 4B show size exclusion chromatography (SEC) of molecular weight profiles of β-glucan and arabinoxylan without addition of enzymes (solid line) and after incubation with MATS L (dotted line). 4A) oat ß-glucan; 4B) Wheat Arabinoxylan.

Figure 5 shows a comparison of two cooked food products in a microwave oven. On the left side there is a bread product without the presence of a hydrolyzed whole grain composition. On the right side there is a product comprising the hydrolyzed whole grain composition according to the present invention.

DETAILED DESCRIPTION OF THE INVENTION The inventors of the present invention have surprisingly discovered that by treating the whole grain component with an alpha-amylase and optionally with a protease the whole grain becomes less viscous and the subsequent mixing in the food product can be facilitated. This leads to the possibility of increasing the amount of whole grains in the product. On the other hand, treatment with alpha-amylase also leads to a lesser need to add a sweetener such as sucrose to the food product.

Therefore, in a first aspect the invention relates to a food product comprising: - a leavening agent; - a moisture content of 10% or more by weight of the food product; - a hydrolyzed whole grain composition; Y an alpha-amylase or fragment thereof, wherein said alpha-amylase or fragment thereof does not show hydrolytic activity with respect to dietary fibers when in active state.

There may be several advantages in having a food product comprising a hydrolyzed whole grain component according to the present invention: I. A higher content of whole grain and fiber can be provided in the final product, without substantially affecting the organoleptic parameters of the product; II. The dietary fibers of the whole grain can be preserved; III. A greater sensation of satiety substantially without affecting the organoleptic parameters of the product and slow digestion. At present, there are limitations to enrich food products with whole grain due to non-fluid viscosity, granular texture and taste problems. However, the use of hydrolyzed whole grain according to the present invention in food products allows to provide the desired viscosity, a smooth texture, a minimum flavor impact and added values of well-being and nutritional health; IV. An additional advantage may be to improve the carbohydrate profile of food products by replacing traditional sweeteners supplied externally such as glucose syrup, corn syrup with a high fructose content, invert syrup, maltodextrin, sucrose, fiber concentrate, inulin, etc. with a healthier source of sweeteners.

In the context of the present invention, the expression "food product" may relate to products such as unbaked doughs, baked cakes or baked doughs and composite food products. Therefore, in one embodiment, the food product is selected from: I. unbaked dough, such as cake dough, cookie dough, pizza dough and sourdough; II. unbaked cakes, such as yeast cakes, cheese cakes, biscuits and butter cakes; III. baked pastries or baked dough, such as yeast cakes, cheesecakes, biscuits, butter cakes and bread; Y IV. a compound food product.

A unifying feature of the mentioned products is that they can be produced using a leavening agent. Therefore, in one embodiment, the leavening agent is selected from the group consisting of: - Chemical leavening agents, such as baking powder, sodium bicarbonate, monocalcium phosphate, sodium aluminum phosphate (SALP), sodium acid pyrophosphate (SAPP), ammonium bicarbonate, potassium bicarbonate, potassium bitartrate, potassium carbonate and peroxide of hydrogen; - biological leavening agents, such as brewer's yeast, Saccharomyces cerevisiae, lactic acid bacteria (lactobacilli) and acetic acid bacteria (acetobacilli); and - Whipped ingredients, such as meringue, and another type of mousse based on proteins or hydrocolloids (for example, alginate, carrageenan and guar gum).

Another unifying feature is that they can have a moisture content of 10% or more. Therefore, in another embodiment, the moisture content is in the range of 10-80% by weight of the food product, for example between 30% and 60%, as between 40% and 60% and between 45% and 55%. The moisture content may vary depending on the specific type of product and how it has been processed. Examples of other factors that influence the solids content may be the amount of the hydrolyzed whole grain composition and the degree of hydrolysis in this composition. In the context of the present invention, the expression "total solids content" is equivalent to 100 minus the "moisture content" (%) of the product.

The whole grain component can be obtained from different sources. Examples of sources of whole grains are semolina, cones, polenta, flour and micronized grains (micronized flour). The whole grains may be milled, preferably by dry milling. Said milling can be carried out before or after the whole grain component comes into contact with the enzymatic composition according to the invention.

In one embodiment of the present invention, the whole grain component can be heat treated to limit rancidity and microbial count.

Whole grains are the cereals of monocotyledonous plants of the Poaceae family (family of grasses) grown for their edible starchy grains. Examples of whole grain cereals include barley, rice, black rice, brown rice, wild rice, buckwheat, bulgur wheat, corn, millet, oats, sorghum, spelled, triticale, rye, wheat, wheat grains, teff, birdseed, tears of Job and fonio. Plant species that do not belong to the grass family also produce seeds or fruits rich in starch that can be used in the same way as cereal grains, are called pseudo-cereals. Examples of pseudo-cereals include amaranth, buckwheat, buckwheat wheat and quinoa. When referring to cereals, this will include both cereals and pseudo-cereals.

Therefore, the whole grain component according to the present invention can come from a cereal or a pseudo-cereal. Accordingly, in one embodiment the hydrolyzed whole grain composition is obtained from a plant selected from the group consisting of barley, rice, brown rice, wild rice, black rice, buckwheat, bulgur wheat, corn, millet, oats , sorghum, spelled, triticale, rye, wheat, wheat grains, teff, canary seed, tears of Job, fonio, amaranth, buckwheat, buckwheat, quinoa, other variety of cereals and pseudo-cereals and mixtures thereof. In general, the source of grain depends on the type of product, since each grain will provide its own flavor profile.

Whole grain components are components made from unrefined grain grains. The whole grain components comprise all the edible parts of a grain, that is, the germ, the endosperm and the bran. Said whole grain components can be provided in various forms, such as ground, flaked, crushed or other forms, as is commonly known in the milling industry.

Within the framework of the present invention, the term "a hydrolyzed whole grain composition" refers to enzymatically digested whole grain components or a digested whole grain component by the use of at least one alpha-amylase, wherein said alpha-amylase does not show any hydrolytic activity with respect to dietary fibers when it is in an active state. The hydrolyzed whole grain composition can also be digested by the use of a protease, wherein said protease does not show hydrolytic activity with respect to the fibers dietary when it is in active state.

In the context of the present invention, the expression "a hydrolyzed whole grain composition" also refers to an enzymatic treatment of the flour and the subsequent reconstitution of the whole grain when mixing flour, bran and germ. It should be understood that reconstitution can be done before use in the final product or during mixing in a final product. Therefore, the reconstitution of the whole grains after the treatment of one or more of the individual parts of the whole grain is also part of the present invention.

Before or after milling the whole grain, the whole grain component can be subjected to a hydrolytic treatment in order to degrade the structure of the polysaccharide and, optionally, the structure of the protein of the whole grain component.

The hydrolyzed whole grain composition can be provided in the form of a liquid, a concentrate, a powder, a juice or a puree. If more than one type of enzyme is used it is to be understood that the enzymatic treatment of whole grains can be carried out by the sequential addition of enzymes, or by providing an enzyme composition comprising more than one type of enzyme.

In the context of the present invention, the expression "an enzyme that does not show hydrolytic activity with respect to dietary fibers when in an active state" is to be understood as also comprising the mixture of enzymes from which the enzyme originates. . For example, in this regard, proteases, amylases, glucose isomerases and amyloglucosidases can be provided as a mixture of enzymes that is not completely purified before use and, therefore, comprises enzymatic activity with respect to, for example, dietary fibers. . However, the activity with respect to dietary fibers can also come from the specific enzyme if the enzyme is multi-functional. In this context, enzymes (or mixtures of enzymes) are devoid of hydrolytic activity with respect to dietary fibers.

The expression "does not show hydrolytic activity" or "devoid of hydrolytic activity with respect to dietary fibers" may encompass up to 5% degradation of dietary fibers, for example up to 3% or up to 2% or up to 1% of degradation. Such degradation may be unavoidable if high concentrations or long incubation times are used.

The term "in active state" refers to the ability of the enzyme or mixture of enzymes to carry out the hydrolytic activity, and is the state of the enzyme before it is inactivated. Inactivation can occur either by degradation or by denaturation.

In general, the percentages by weight described in the present application are given as a percentage by weight on a dry matter basis unless otherwise indicated.

The food product according to the present invention may comprise a protease that does not show hydrolytic activity with respect to dietary fibers when in active state. The advantage of adding a protease according to the invention is that the viscosity of the whole hydrolyzed grain can be further reduced, which can also result in a decrease in the viscosity of the final product. Therefore, in an embodiment according to the present invention, the food product comprises said protease or fragment thereof in a concentration of 0.0001 to 5% by weight of the total content of whole grain, for example 0, 01 -3% or 0.01 -1% or 0.05-1% or 0.1 -1% or 0.1, -0.7% or 0.1 -0.5%. The optimal concentration of added proteases depends on several factors. Because it has been discovered that the addition of The protease during the production of the hydrolyzed whole grain can result in an abnormal bitter taste, the addition of the protease can be considered as an exchange between a lower viscosity and an abnormal taste. In addition, the amount of protease may also depend on the incubation time during the production of the hydrolyzed whole grain. For example, a lower protease concentration can be used if the incubation time is increased.

Proteases are enzymes that allow the hydrolysis of proteins. They can be used to decrease the viscosity of the hydrolyzed whole grain composition. An example of a suitable enzyme is Alcalase 2.4L (EC 3.4.21.62), from Novozymes.

Depending on the incubation time and the protease concentration, a certain amount of the proteins from the hydrolyzed whole grain component can be hydrolyzed peptide or amino acid fragments. Therefore, in one embodiment 1 -10% of the proteins of the whole grain composition is hydrolyzed, such as 2-8%, for example 3-6% or 10-99% or 30-99% or 40- 99% or 50-99% or 60-99% or 70-99% or 80-99% or 90-99% or 10-40%, 40-70% and 60-99%. Once again protein degradation can result in reduced viscosity and improved organoleptic parameters.

In the context of the present invention, the term "hydrolyzed protein content" refers to the hydrolyzed protein content of the whole grain composition unless otherwise defined. The protein can be degraded into larger or smaller peptide units or even into amino acid components. The person skilled in the art will know that during processing and storage a small amount of degradation will occur which is not due to external enzymatic degradation.

In general, it should be understood that the enzymes used in the production of the hydrolyzed whole grain composition (and therefore also present in the final product) are different from the corresponding enzymes naturally present in the whole grain component.

Since the food products according to the present invention may also comprise proteins from sources other than the hydrolyzed whole grain component, which do not degrade, it may be appropriate to evaluate the degradation of proteins in more specific proteins present in the whole grain composition. . Therefore, in one embodiment, the degraded proteins are whole grain proteins, such as gluten proteins, globulins, albumins and glycoproteins.

Amylase (EC 3.2.1.1) is an enzyme classified as a saccharidase: an enzyme that cleaves polysaccharides. It is mainly a constituent of pancreatic juice and saliva, necessary for the degradation of long chain carbohydrates, such as starch, into smaller units. In this context, alpha-amylase is used to hydrolyze the gelatinized starch in order to lower the viscosity of the hydrolyzed whole grain composition. Examples of alpha-amylases suitable for the present invention are Validase HT 425L, Validase RA from Valley Research, Fungamil from Novozymes and MATS from DS. Said enzymes show no activity with respect to dietary fibers under the processing conditions used (duration, enzyme concentrations). On the other hand, for example, BAN from Novozymes degrades dietary fibers, in addition to starch, in oligosaccharides or low molecular weight fibers, see also example 3.

In one embodiment of the present invention the enzymes show no activity with respect to dietary fibers when the enzyme concentration is less than 5% (w / w), less than 3% (w / w), for example lower than 1% (p / p), lower at 0.75% (w / w), for example less than 0.5% (w / w).

Some alpha-amylases generate maltose units as the smallest carbohydrate entities, while others are also capable of producing a fraction of glucose units. Thus, in one embodiment, the alpha-amylase or fragment thereof is an alpha-amylase that produces mixed sugar, which includes glucose production activity, when in active state. It has been found that some alpha-amylases comprise glucose production activity, without having hydrolytic activity with respect to dietary fibers when they are in active state. By having an alpha-amylase comprising glucose production activity, a greater sweetness can be obtained, since glucose has almost double the sweetness of maltose. In an embodiment of the present invention, a reduced amount of external source of sugar needs to be added separately to the food product when a hydrolyzed whole grain composition according to the present invention is used. When an alpha-amylase comprising glucose production activity is used in the enzyme composition, it may be possible to dispense or at least reduce the use of other external sources of sugar or sugar-free sweeteners.

In the context of the present invention, the term "external source of sugar" refers to sugars that are not originally present or are not originally generated in the hydrolyzed whole grain composition. Examples of said external source of sugar could be sucrose, lactose and artificial sweeteners.

Amyloglucosidase (EC 3.2.1.3) is an enzyme capable of releasing glucose residues from starch, maltodextrins and maltose by hydrolysis of glucose units from the non-reduced end of the polysaccharide chain. The sweetness of the preparation increases with the increase in the concentration of glucose released. Therefore, in one embodiment, the food product further comprises a amyloglucosidase or a fragment thereof. It can be advantageous to add an amyloglucosidase to the production of the hydrolyzed whole grain composition, since the sweetness of the preparation increases with the increase in the concentration of glucose released. It can also be advantageous if amyloglucosidase does not influence, directly or indirectly, the health properties imparted by whole grains. Therefore, in one embodiment, the amyloglucosidase shows no hydrolytic activity with respect to the dietary fibers when it is in an active state. An interesting point of the present invention, and in particular of the process for the preparation of the food product according to the invention, is that it allows to reduce the content of sugar (for example, sucrose) of the food product in comparison with the products described in previous art When an amyloglucosidase is used in the enzyme composition, it may be possible to dispense with other external sources of sugar, for example, the addition of sucrose.

However, as mentioned above, some alpha-amylases are capable of generating glucose units, which can add enough sweetness to the product making the use of amyloglucosidase dispensable. In addition, the application of amyloglucosidase also increases the production costs of the food product and, therefore, it may be desirable to limit the use of amyloglucosidase. Therefore, in another embodiment the food product according to the present invention does not comprise an amyloglucosidase, such as an exogenous amyloglucosidase.

Glucose isomerase (D-glucose keto-isomerase) causes the somerization of glucose to fructose. Therefore, in one embodiment of the present invention, the food product further comprises a glucose isomerase or a fragment thereof, wherein said glucose isomerase or fragment thereof does not show hydrolytic activity with respect to dietary fibers when is in state active. Glucose has 70-75% of the sweetness of sucrose, while fructose is twice as sweet as sucrose. Therefore, the processes for the manufacture of fructose are of considerable value because the sweetness of the product can be increased significantly without the addition of an external source of sugar (such as sucrose or artificial sweetening agents).

A large number of specific enzymes or mixture of enzymes can be used for the production of the hydrolyzed whole grain composition according to the invention. The requirement is that they show substantially hydrolytic activity with respect to dietary fibers. Therefore, in one embodiment, alpha-amylase can be selected from Validase HT 425L and Validase RA from Valley Research, Fungamil from Novozymes and MATS from DSM, while the protease can be selected from the group composed by Alcalase, iZyme B and iZyme G (Novozymes).

The concentration of enzymes according to the present invention in the food product can influence the organoleptic parameters of said food product. Additionally, the concentration of enzymes can also be adjusted by changing parameters such as temperature and incubation time. Therefore, in one embodiment, the food product comprises 0.0001 to 5% by weight of the total content of whole grain in the food product of at least one of: - an alpha-amylase or fragment thereof, wherein said alpha-amylase or fragment thereof does not show hydrolytic activity with respect to dietary fibers when in active state; - an amyloglucosidase or fragment thereof, wherein said amyloglucosidase does not show hydrolytic activity with respect to dietary fibers when in active state; Y - a glucose isomerase or fragment thereof, wherein said Amyloglucosidase shows no hydrolytic activity with respect to dietary fibers when in active state.

In another embodiment, the food product comprises 0.001% to 3% alpha-amylase by weight of the total content of whole grain in the food product, for example 0.01 -3% or 0.01-0.1% or 0.01 -0.5% or 0.01-0.1% or 0.03-0.1% or 0.04-0.1%. In a further embodiment, the food product comprises 0.001% to 3% amyloglucosidase by weight of the total content of whole grain in the beverage, for example 0.001% to 3% or 0.01 -1% or 0.01 -0 , 5% or 0.01 -0.5% or 0.01 -0.1% or 0.03-0.1% or 0.04-0.1%. In another embodiment, the food product comprises 0.001% to 3% glucose isomerase by weight of the total content of whole grain in the food product, for example 0.001% to 3% or 0.01 -1% or 0.01- 0.5% or 0.01 -0.5% or 0.01 -0.1% or 0.03-0.1% or 0.04-0.1%.

Beta-amylases are enzymes that also degrade saccharides; however, beta-amylases have mainly maltose as the smallest entity of carbohydrates generated. Therefore, in one embodiment, the food product according to the present invention does not comprise a beta-amylase, such as an exogenous beta-amylase. By avoiding beta-amylases, a larger fraction of starches will hydrolyze into glucose units since alpha-amylases do not have to compete with beta-amylases for substrates. Therefore, an improved sugar profile can be obtained. This is contrary to what is disclosed in patent application US 5,686,123, which describes a suspension of cereals generated by the treatment with an alpha-amylase and a beta-amylase.

In certain cases, the action of the protease is not necessary to provide a low enough viscosity. Therefore, in an embodiment according to the present invention, the food product does not comprise protease, as an exogenous protease. As described above, the addition of protease can generate an abnormal bitter taste which in certain cases is desirable to avoid. This is contrary to what is disclosed in the patent application US 4,282,319, which describes a process that includes an enzymatic treatment with a protease and an amylase.

In general, the enzymes used according to the present invention to produce the hydrolyzed whole grain composition do not show hydrolytic activity with respect to the dietary fibers when they are in the active state. Therefore, in a further embodiment, the hydrolyzed whole grain composition has a substantially intact beta-glucan structure relative to the starting material. In yet another embodiment, the hydrolyzed whole grain composition has a substantially intact arabinoxylan structure relative to the starting material. By using one or more enzymes according to the present invention in the production of the hydrolyzed whole grain composition, a structure of beta-glucan and arabinoxylan can be maintained substantially intact. The degree of degradation of beta-glucan and arabinoxylan structures can be determined by size exclusion chromatography (SEC). This SEC technique has been described in more detail in "Determination of Beta-Glucan Molecular Weight Using SEC with Calcofluor Detection in Cereal Extracte, Lena Rimsten, Tove Stenberg, Roger Andersson, Annica Andersson and Per Aman. Cereal Chem. 80 (4): 485-490", which is incorporated in the present application by reference.

In the context of the present invention, the expression "substantially intact structure" means that the structure is mostly intact. However, due to natural degradation in any natural product, part of a structure can be degraded (such as a beta-glucan structure or arabinoxylan structure) although the degradation may not be due to the added enzymes. For the thus, "substantially intact structure" is to be understood as meaning that the structure is at least 95% intact, at least 97% or at least 98% or at least 99% intact.

In the context of the present invention enzymes such as proteases, amylases, glucose isomerases and amyloglucosidases refer to enzymes that have been previously purified or partially purified. Said proteins / enzymes can be produced in bacteria, fungi or yeasts; however, they can also be of plant origin. In general, in this context, said enzymes produced will fall into the category of "exogenous enzymes". Said enzymes can be added to a product during its production to add a certain enzymatic effect to a substance. Similarly, in this context, when an enzyme is excepted from the present invention, that exception refers to exogenous enzymes. In this context, said enzymes, for example, are responsible for the enzymatic degradation of starch and proteins to reduce viscosity. In relation to the process of the invention, it should be understood that said enzymes may be in solution or bound to a surface, such as immobilized enzymes. In this last method, the proteins may not be part of the final product.

As mentioned above, the action of alpha-amylase produces a useful sugar profile that can affect the taste and reduce the amount of external sugar or sweetener that will be added to the final product.

Depending on the specific enzymes used, the sugar profile of the final product can change. Therefore, in one embodiment, the food product has a maltose to glucose ratio of below 144: 1 by weight in the product, such as below 120: 1 or below 100: 1, for example by below 50: 1 or below 30: 1 or below 20: 1 or below 10: 1.

If the only starch processing enzyme used is a glucose-producing alpha-amylase, a larger fraction of the final product will be in the form of glucose compared to the use of an alpha-amylase that specifically generates maltose units. Because glucose has a higher sweetness than maltose, this may result in the absence of adding an additional sugar source (eg, sucrose). This advantage can be even more marked if the ratio is reduced by converting the maltose present in the hydrolysed whole grain to glucose (one unit of maltose is converted into two glucose units).

The ratio of maltose to glucose can be further reduced if an amyloglucosidase is included in the enzyme composition, since said enzyme also generates glucose units.

If the enzyme composition comprises a glucose isomerase, a fraction of the glucose in fructose is changed, which has a sweetness even higher than glucose. Therefore, in one embodiment, the food product has a ratio of maltose to glucose + fructose below 144: 1 by weight in the product, such as below 120: 1 or below 100: 1, by example below 50: 1, such as below 30: 1 or below 20: 1 or below 10: 1.

Additionally, in one embodiment of the present invention, the food product may have a maltose to fructose ratio below 230: 1 by weight in the product, such as below 144: 1, below 120: 1, below 100: 1, for example below 50: 1, below 30: 1, below 20: 1 or below 10: 1.

In this context, the expression "total whole grain content" should be understood as the combination of the content of the "hydrolyzed whole grain composition" and the "solid whole grain content". If not stated otherwise, the "Total whole grain content" is provided as a percentage by weight in the final product. In one embodiment, the food product has a total content of whole grain in the range of 1-50% by weight of the food product, such as 5-20% or 5-15% or 1-10% or 1-7%. .

In the context of the present invention, the expression "content of the hydrolyzed whole grain composition" should be understood as the weight percentage of the whole grains hydrolyzed in the final product. The content of the hydrolyzed whole grain composition is part of the total content of the whole grain composition. Therefore, in one embodiment, the food product according to the present invention has a content of hydrolyzed whole grain composition in the range of 0.1-50% by weight of the food product, such as 1-30% or 1 -20% or 1 -10% or 1 -5%. The amount of the hydrolyzed whole grain composition in the final product may depend on the type of product. By using the hydrolyzed whole grain composition according to the invention in a food product, a larger amount of hydrolyzed whole grains (as compared to a non-hydrolyzed whole grain composition) can be added without substantially affecting the organoleptic parameters of the product due to the greater amount of soluble fibers in the hydrolyzed whole grain.

It would be advantageous to have a food product comprising a high content of dietary fibers without compromising the organoleptic parameters of the product. Therefore, in another embodiment, the food product has a dietary fiber content in the range of 0.1-10% by weight of the beverage, preferably in the range of 0.1-4%, of greater preference in the range of 0.1 -2% (w / w). A food product according to the invention may comprise high amounts of dietary fibers by adding the hydrolyzed whole grain component provided by the present invention. This can be done due to the unique configuration of the agreement procedure according to the present invention.

Dietary fibers are the edible parts of plants that are not metabolized by digestion enzymes. The dietary fibers are fermented in the human large intestine by the microflora. There are two types of fibers: soluble fibers and insoluble fibers. Both soluble and insoluble dietary fibers can promote a series of positive physiological effects, including a good transit through the intestinal tract that helps prevent constipation, or a feeling of fullness. The health authorities recommend a consumption of between 20 and 35 g per day of fiber, depending on weight, gender, age and energy intake.

Soluble fibers are dietary fibers that undergo complete or partial fermentation in the large intestine. Examples of soluble fibers from cereals include beta-glucans, arabinoxylans, arabinogalactans and resistant starch type 2 and 3 and oligosaccharides derived from the latter. Soluble fibers from other sources include pectins, acacia gum, gums, alginate, agar, polydextrose, inulins and galacto-oligosaccharides, for example. Some soluble fibers are called prebiotics, because they are a source of energy for beneficial bacteria (eg, bifidobacteria and lactobacilli) present in the large intestine. Other advantages of soluble fibers include the control of blood sugar, which is important in preventing diabetes, controlling cholesterol, or reducing the risk of cardiovascular disease.

Insoluble fibers are dietary fibers that are not fermented in the large intestine or that are only slowly digested by the intestinal microflora. Examples of insoluble fibers include celluloses, hemicelluloses, type 1 resistant starch and lignins. Other advantages of insoluble fibers include the promotion of bowel function through the stimulation of peristalsis, which causes the colon muscles Work more, become stronger and work better. There is also evidence that the consumption of insoluble fibers may be linked to a lower risk of bowel cancer.

It would be advantageous if a food product could be obtained with good organoleptic parameters, such as sweetness, without adding large quantities of external sources of sugar. Therefore, in another embodiment according to the present invention, the food product has a content of at least one sugar, other than glucose or maltose, or of a sweetener other than sugar of less than 50% by weight of the food product , as less than 30, less than 20%, less than 10%, less than 5% or less than 1% Since the hydrolyzed whole grain composition supplements the food product with a carbohydrate source, such as glucose and maltose, the product Food is also sweetened with a source of natural sugar different from the external source of sugar. Therefore, the amount of external sweetener added can be limited.

Sucrose is a sweetener widely used in food products. Therefore, in one embodiment the sugar is sucrose. However, other sugars can also be used. Therefore, in a further embodiment, the food product comprises at least one sugar other than sucrose, wherein said sugar other than sucrose is a monosaccharide and / or disaccharide and / or an oligosaccharide. In another embodiment, the monosaccharide is glucose, galactose, dextrose, fructose or any combination thereof. In another further embodiment, the disaccharide is maltose, lactose or any combination thereof.

The water activity of food products may vary. Therefore, in one embodiment, the food product has a water activity greater than 0.35, such as greater than 0.5, for example, between 0.85-0.95. Because the water activity reflects the water content it also usually reflects the viscosity of the products. Therefore, an increase in water activity can produce a low viscosity. The water activity or aw is a measure of the water content. It is defined as the vapor pressure of a liquid divided by that of pure water at the same temperature, therefore, pure distilled water has a water activity of exactly one. As the temperature increases, aw typically increases, except in some products with crystalline salt or sugar. In the case of aw values above 0.65, crunchy products traditionally lose their crispiness. With higher aw values, the substances tend to sustain more microorganisms that can destroy the product. Bacteria usually require at least 0.91, and fungi at least 0.7. The water activity is measured according to the AOAC 978.18 method and is carried out at 25 ° C, after the equilibrium is reached, using a HygroLab instrument from Rotronic.

Moisturizers are usually added to products that are going to be in a dry or semi-dry state. Therefore, in one embodiment, the food product does not comprise a humectant. Supplementary ingredients of the food product include vitamins and minerals, preservatives such as tocopherol, and emulsifiers, such as lecithin, protein powders, cocoa solids, alkylresorcinols, phenolics and other active ingredients, such as DHA, caffeine and prebiotics.

In a further embodiment, the food product has a fat content in the range of 0-20% by weight of the food product, such as 0.5-15% by weight of the food product. The amount of fat may vary depending on the type of product. The fatty components are preferably milk fats or vegetable fats, such as cocoa butter, rapeseed oil, palm oil or palm oil. sunflower, preferably not hydrogenated.

In a further embodiment, the food product may have a salt content in the range of 0-2% by weight of the food product. In a more specific embodiment, the salt is sodium chloride.

Depending on the specific type of food product, different flavoring components may be added to provide the desired flavor. Therefore, in one embodiment the food product comprises a flavoring component. In a further embodiment, the at least one flavoring component is selected from the group consisting of vanilla, honey, cheese, chocolate or fruit, such as strawberry, blueberry, blackberry, raspberry or peach.

The food product according to the present invention can be supplemented with additional components to define the specific products, which also include parameters such as taste, consistency and viscosity. Therefore, in one embodiment, the food product further comprises at least one component selected from water, milk, liquid fruit extract, vegetable extract, a soy component, a cheese component or any combination thereof. same. In a further embodiment, the milk is selected from the group consisting of whole milk, skimmed milk, cream, vegetable milk, soy, whey fractions, casein and any combination thereof.

The food product according to the present invention may also comprise a source of starch, such as flour, which will influence the starch content of the food product. Therefore, in one embodiment, the food product has a starch content of at least 10% by weight of the food product, such as at least 35% by weight of the food product, for example at least 50% by weight of the food product. food product, such as at least 55% by weight of the food product, by example at least 60% of the food product, such as at least 65% by weight of the food product, for example at least 70% of the food product. In that case, the concentration of starch can also vary depending on the type of specific product.

In order to provide the product of the present invention there is provided a process for the preparation of a food product, wherein said process comprises: 1) preparing a hydrolyzed whole grain composition, comprising the steps of: a) contacting a whole grain component with an enzymatic composition in water, wherein said enzyme composition comprises at least one alpha-amylase and does not show hydrolytic activity with respect to dietary fibers, b) reacting the enzyme composition with the whole grain component to provide a whole grain hydrolyzate; c) provide the hydrolyzed whole grain composition by inactivating said enzymes when said hydrolyzate has reached a viscosity comprised between 50 and 5000 mPa-s measured at 65 ° C; 2) providing the food product by mixing the hydrolyzed whole grain composition with a premix comprising at least one leavening agent, and optionally 3) provide the food product by cooking it.

In one embodiment, the enzyme composition further comprises a protease or fragment thereof, wherein said protease or fragment thereof does not show hydrolytic activity with respect to dietary fibers when find in active state. Similarly, the enzyme composition may comprise an amyloglucosidase and / or glucose isomerase according to the present invention.

A parameter for determining the quality of the food product and an important parameter with respect to the processability of the product is the viscosity of the hydrolyzed whole grain composition. In the context of the present invention, the term "viscosity" is a measure of "thickness" or the flowability of a fluid. Therefore, viscosity is a measure to determine the strength of a fluid that is being deformed either by shear stress or tensile stress. If not stated otherwise, the viscosity is reported in mPa-s.

The viscosity can be measured using a Newport Scientific Quick Viscosity Analyzer. The Rapid Viscosity Analyzer measures the resistance of the product to the agitation action of a pallet. The viscosity is measured after 10 minutes of stirring, at 65 ° C and 50 rpm.

Various parameters of the process can be controlled to provide the food product according to the invention. Therefore, in one embodiment, 1 b) is carried out at 30-100 ° C, preferably between 50 ° C and 85 ° C. In a further embodiment, step 1 b) is carried out for 1 minute to 24 hours, such as 1 minute to 12 hours, or 1 minute to 6 hours, or 5-120 minutes. In another embodiment, step 1 b) is carried out at 30-100 ° C for 5-120 minutes.

In a further embodiment, in step 1 c) it is possible to proceed at 70-150 ° C for at least 1 second, such as 1 -5 minutes, or 5-120 minutes, or 5-60 minutes. In a further embodiment, the step le) is carried out by heating to at least 90 ° C for 5-30 minutes.

In a further embodiment, the reaction was stopped in step 1 c) when the hydrolyzate has reached a viscosity comprised between 50 and 4000 mPa-s, for example between 50 and 3000 mPa-s, as between 50 and 1000 mPa-s, or between 50 and 500 mPa s. In another embodiment, the viscosity is measured at TS 50.

In a further embodiment, the hydrolyzed whole grain composition in step 1) is provided when said hydrolyzate has reached a total solids content of 25-60%. By controlling the viscosity and the solids content, the hydrolyzed whole grain can be provided in different ways.

In another embodiment, the hydrolyzed whole grain component in step 1 c) is provided in the form of a liquid, a concentrate, a powder, a juice or a puree. An advantage of having a hydrolyzed whole grain composition in different forms is that when it is used in a dilution of food product it can be avoided by using a dry or semi-dry form. Similarly, if a more moist product is desired, a hydrolyzed whole grain composition can be used in a liquid state.

The aforementioned parameters can be adjusted to regulate the degree of starch degradation, the sugar profile, the total solids content and to regulate the general organoleptic parameters of the final product.

The term cooking can involve various types of cooking. Therefore, in one embodiment, the cooking method is selected from the group consisting of heating, baking, roasting, frying, grilling, roasting, smoking, boiling, steaming, simmering and microwave cooking .

It has surprisingly been found that the food products of the present invention can be especially suitable for microwave cooking, since a crisper and / or gratin texture can be obtained compared to a food product that does not comprise the grain composition. whole. Therefore, better organoleptic parameters can be obtained by microwave cooking. This can also be seen in Figure 5, where the effect of gratin in a bread with and without the whole grain composition according to the present invention is shown.

In order to improve the enzymatic processing of the whole grain component, it may be advantageous to process the grains before or after the enzymatic treatment. By grinding the grains, the enzymes can access a larger surface area, which speeds up the process. Additionally, the organoleptic parameters can be improved by using a smaller particle size of the grains. In a further embodiment, the whole grains are roasted or roasted before or after the enzymatic treatment. Said roasting and roasting whole grains can improve the taste of the final product.

To prolong the storage time of the product, various treatments can be carried out. Thus, in one embodiment, the process further comprises at least one of the following treatments: UHT, pasteurization, heat treatment, retort and any other thermal or non-thermal treatment, such as pressure treatment. In a further embodiment, the food product is applied to a package under aseptic conditions. In another embodiment, the food product is applied to a package under non-aseptic conditions, such as by retort or heating for storage.

In a further aspect, the present invention relates to a composite product comprising a food product according to the invention.

In one embodiment, the composite product is selected from the group consisting of composite cake, such as yeast cakes, cheese cakes, biscuits, butter cakes, profiteroles, clafoutis, other cakes, products that they include baked dough, multi-layer cakes, multi-layer desserts, multilayered salty dishes such as pizza or sandwiches, cake with inclusions, desserts with inclusions, salted dishes with inclusions and / or fillings and black jungle cake. In another embodiment, the inclusions are selected from the group consisting of fruit, chocolate, vegetables, sauce and cream. Therefore, the food product can be part of a composite food product and provide a source of whole grain to said composite product without substantially affecting the overall organoleptic parameters of the composite product.

Also inclusions, such as fruit, chocolate, vegetables, sauce or cream, can be part of the composite product according to the present invention, and also the inclusions can comprise a hydrolyzed whole grain composition. It should be noted that the content of the inclusions is not included in the characteristics described in the present specification defining the invention.

It should be noted that the embodiments and features described in the context of one of the aspects or embodiments of the present invention also apply to the other aspects of the invention.

All references to patents and non-patents cited in the present application are incorporated by reference herein in their entirety.

The invention will now be described in greater detail in the following non-limiting examples.

EXAMPLES Example 1 - Preparation of a hydrolyzed whole grain composition Enzymatic compositions comprising Validase HT 425L (alpha-amylase) optionally in combination with Alcalase 2.4 L (protease) were used for the hydrolysis of wheat, barley and oats.

The mixture can be made in a double-layer cooking pot, although other industrial equipment can also be used. A scraping mixer works continuously and scrapes the inner surface of the mixer. Prevents the product from burning and helps maintain a homogeneous temperature. Therefore, the enzymatic activity is better controlled. It is possible to inject steam in the double layer to increase the temperature, using cold water to reduce it.

In one embodiment, the enzyme composition is mixed with water at room temperature, between 10 ° C and 25 ° C. At this low temperature, the enzymes of the enzyme composition have a very weak activity. The whole grain component is then added and the ingredients are mixed for a short time, usually for less than 20 minutes, until the mixture is homogeneous.

The mixture is heated progressively or stepwise to activate the enzymes and hydrolyze the whole grain component.

The hydrolysis generates a reduction in the viscosity of the mixture. When the whole grain hydrolyzate has reached a viscosity between 50 and 5000 mPa-s measured at 65 ° C and, for example, a total solids content of 25% to 60% by weight, the enzymes are inactivated by heating the hydrolyzate to a temperature above 100 ° C, preferably by injection of steam at 120 ° C.

The enzymes are dosed according to the total whole grain amount. The amounts of enzymes are different depending on the type of whole grain component, while the amounts of proteins are also different. The water / whole grain component ratio can be adapted according to the humidity required by the final liquid whole grain. In general, the water / whole grain component ratio is 60/40. The percentages are by weight.

Example 2 - Sugar profile of the hydrolyzed whole grain composition Hydrolyzed whole grain compositions comprising wheat, barley and oats were prepared according to the method of example 1.

HPAE carbohydrates: The hydrolyzed whole grain compositions were analyzed by an HPAE assay to illustrate the sugar profile of the hydrolyzed whole grain composition.

The carbohydrates are extracted with water, and separated by ion chromatography on an anionic interchange column. The extracted compounds they are detected electrochemically by means of a pulsed amperometric detector and quantified by comparison with the peak areas of the external standards.

Total dietary fibers: The duplicate samples (defatted if necessary) are digested for 16 hours in a manner that simulates the human digestive system with 3 enzymes (pancreatic alpha-amylase, protease and amyloglucosidase) to remove starch and protein. Ethanoi is added to precipitate soluble high molecular weight dietary fiber. The resulting mixture is filtered and the residue is dried and weighed. The protein is determined in the residue of one of the duplicates; ashes in the other. The filtrate is captured, concentrated and analyzed by HPLC to determine the value of the soluble low molecular weight dietary fiber (LMWSF).

Whole wheat: The results clearly demonstrate that hydrolysis produces a significant increase in glucose content when the glucose content of hydrolysed barley is 0.61% (w / w) on a dry matter basis; the glucose content of the hydrolysed oats is 0.58% (w / w) based on dry matter and the hydrolysed wheat glucose content is 1.43% (w / w) based on dry matter.

Additionally, the results also demonstrate that the ratio of maltose to glucose ranges from about 15: 1 to about 6: 1.

Therefore, in view of these results, a new sugar profile with an increased sweetness compared to the prior art is provided.

In conclusion, an increase in sweetness can be obtained by using the hydrolyzed whole grain composition according to the invention and, therefore, the need for additional sources of sweeteners can be obviated or limited.

Also, the results demonstrate that the dietary fiber content remains intact and that the proportion and amount of soluble and insoluble fibers are substantially the same in the non-hydrolyzed whole grain and in the hydrolyzed whole grain composition.

Example 3 - Hydrolytic activity in dietary fibers The enzymes Validase HT 425L (Valley Research), Alcalase 2.4L (Novozymes) and BAN (Novozymes) were analyzed by thin-layer chromatography for activity with respect to extracts of arabinoxylan and beta-glucan fibers, both of which are components of whole grain dietary fibers.

The results of thin layer chromatography analysis showed that Validase HT amylase and Alcalase protease did not show hydrolytic activity in beta-glucan or in arabinoxylan, while the commercial preparation of alpha-amylase, BAN, causes hydrolysis of beta-glucan. glucan and arabinoxylan, see figure 1. See also example 4.

Example 4 - Molecular weight profile of oat / 3-glucan and arabinoxylan after enzymatic hydrolysis Hydrolysis: A solution of 0.5% (w / v) of medium viscosity oat / 3-glucan (Megazyme) or medium viscosity wheat arabinoxylan (Megazyme) was prepared in water.

The enzyme was added at an enzyme to substrate (I / O) ratio of 0.1% (v / v). It was allowed to react at 50 ° C for 20 minutes, then the sample was set at 85 ° C for 15 minutes to allow starch gelatinization and hydrolysis.

Finally, the enzymes were inactivated at 95 ° C for 15 minutes. The different batches of the following enzymes have been evaluated.

Alcalase 2.4L (Valley Research): lot BN 00013 lot 62477 lot 75039 Validase HT 425L (Valley Research): lot RA8303A lot 72044 MATS L (DSM): lot 408280001 Molecular weight analysis Hydrolysed samples were filtered on a syringe filter (0.22 μ ??) and injected with 25 μ? _ In a High Pressure Liquid Chromatography Agilent, 1200 series, equipped with 2 TSKgel columns in series (G3000PWXL 7.8 x 300 mm), (GMPWXL 7.8 X 30 mm) and with a pre-column (PWXL 6 x 44 mm). (Tosoh Bioscence) 0.1 M Sodium Nitrate at 0.5 ml / min was used as a buffer. The detection was made by refractive index measurement.

Results Figures 2A, 2B, 3A, 3B, 4A and 4B show graphs both for a control (without enzyme) and for the enzyme assay. However, since there is substantially no difference between the graphics, it can be difficult to differentiate them from each other.

Conclusions No change was observed in the molecular weight profile of oat beta-glucan and wheat arabinoxylan fiber after hydrolysis with Alcalase 2.4 L (Figures 2A and 2B), Validase HT 425 L (Figures 3A and 3B) or MATS L (Figures 4A and 4B).

Example 5 - Preparation of a whole grain cheese cake.

In the following example, the hydrolyzed whole grain composition of Example 1 is mixed with a dough base comprising eggs, a part of the sugar, brown rice flour, whole wheat flour and white cheese. Beat the white and the remaining sugar to form a firm mousse and carefully incorporate to the dough base.

For the cheese base, yolk, sugar, fresh cheese and starch are mixed and the mixture is poured into aluminum pots in a ratio of, for example, 50:50.

The whipped dough base is poured over the cheese base to form an inverted cheesecake.

The pots are baked at 175 ° C for about 20 minutes.

Whole grain cheese cake: In this product, assuming a ratio of 50% by weight of the dough base and 50% by weight of the cheese base, the hydrolyzed whole grain composition represents 10.6% by weight of the final product, which equates to 5.3% whole grain flour from the hydrolyzed whole grain composition plus 5.3% from normal whole grain flour.

This cake recipe could also be used as a base for sponge cake.

Claims (15)

1. CLAIMS 1 . Food product comprising: - a leavening agent; - a moisture content of 10% or more by weight of the food product; - a hydrolyzed whole grain composition; Y an alpha-amylase or fragment thereof, wherein said alpha-amylase or fragment thereof does not show hydrolytic activity with respect to dietary fibers when in active state. 2. Food product according to claim 1, which does not comprise beta-amylase. 3. Food product according to any of claims 1 and 2, which also comprises a protease or fragment thereof, at a concentration of 0.001-5% by weight of the total content of whole grain, wherein said protease or fragment thereof it does not show hydrolytic activity with respect to dietary fibers when it is in an active state. 4. Food product according to any of claims 1 and 2, which does not comprise a protease. 5. Food product according to any of the preceding claims, wherein the leavening agent is selected from the group consisting of: - Chemical leavening agents, such as baking powder, sodium bicarbonate, monocalcium phosphate, sodium aluminum phosphate (SALP), sodium acid pyrophosphate (SAPP), ammonium bicarbonate, potassium bicarbonate, potassium bitartrate, potassium carbonate and peroxide of hydrogen; - biological leavening agents, such as brewer's yeast, Saccharomyces cerevisiae, lactic acid bacteria (lactobacilli) and acetic acid bacteria (acetobacilli); and - whipped ingredient, like egg white. 6. Food product according to any of the preceding claims, having a starch content of at least 10% by weight of the food product, such as at least 35% by weight of the food product, for example at least 50% of the product food, such as at least 55% by weight of the food product, for example at least 60% of the food product, such as at least 65% by weight of the food product, for example at least 70% of the food product. 7. Food product according to any of the preceding claims, which also comprises at least one of an amyloglucosidase or fragment thereof and / or a glucose isomerase or fragment thereof, wherein said amyloglucosidase or glucose isomerase does not show hydrolytic activity with with respect to dietary fibers when in active state. 8. Food product according to any of the preceding claims, which has a total content of whole grain in the range of 0.1-50% by weight of the food product, such as 5-20% or 5-15%. 9. Food product according to any of the preceding claims, wherein the hydrolyzed whole grain composition has a beta-glucan structure substantially intact in relation to the starting material. 10. Food product according to any of the preceding claims, wherein the grain composition; The hydrolyzed whole has a substantially intact arabinoxylan structure relative to the starting material. eleven . Food product according to any of the preceding claims, having a maltose to glucose ratio below 144: 1 by weight in the product, such as below 120: 1 or below 100: 1, below 50 : 1 or below 30: 1 or below 20: 1 or below 10: 1. 12. Process for preparing a food product according to any of claims 1 to 11, wherein said process comprises: 1) preparing a hydrolyzed whole grain composition, comprising the steps of: a) contacting a whole grain component with an enzymatic composition in water, wherein said enzyme composition comprises at least one alpha-amylase and does not show hydrolytic activity with respect to dietary fibers, b) reacting the enzyme composition with the whole grain component to provide a whole grain hydrolyzate; c) provide the hydrolyzed whole grain composition by inactivating said enzymes when said hydrolyzate has reached a viscosity comprised between 50 and 5000 mPa-s measured at 65 ° C; 4) providing the food product by mixing the hydrolyzed whole grain composition with a premix comprising at least one leavening agent, and optionally, 5) provide the food product by additional cooking thereof. 13. Process according to claim 12, wherein the cooking method is selected from the group consisting of heating, baking, roasting, frying, grilling, roasting, smoking, boiling, steaming, simmering and microwave cooking. 14. Process according to any of claims 12 or 13, wherein the hydrolyzed whole grain composition of step 1) is provided when said hydrolyzate has reached a total solids content of 25-50%. 15. Compound product comprising a food product according to any of claims 1 to 11, wherein the composite product is a composite cake, such as cake with yeast, cheese cake, sponge cake, profiteroles, clafoutis, other cakes, products comprising dough baked, multilayer cakes, multilayer desserts, multi-layered salty dishes such as pizza or sandwiches, cake with inclusions, desserts with inclusions, salted dishes with inclusions and / or fillings and black forest cake.