Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D8/00—Methods for preparing or baking dough
  • A21D8/02—Methods for preparing dough; Treating dough prior to baking
  • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
  • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Definitions

• the present invention relates to a bread-improving or dough-improving composition
• a bread-improving or dough-improving composition comprising a dextrin glycosyl transferase (DGTase) , as well as to a method of preparing a dough and/or a baked product by use of the composition and/or the enzyme.
• DTTase dextrin glycosyl transferase
• Pentosanases such as xylanases, have gained considerable importance for use in the preparation of bread and baked products; in particular, to increase the volume and improve the anti-staling potential of bread and other baked products.
• EP 396 162, EP 493 850 and EP 487 122 relate to bread improvers, deep-frozen dough and a fat-free pastry mix, respectively, comprising xylanase optionally in combination with other enzymes.
• WO 91/18977 discloses a method of preparing a pentosanase-containing preparation having increased baking activity.
• EP 687 414 discloses the use of a cyclodextrin glucano- transferase to obtain increased loaf volume and improved flavour.
• thermostable ⁇ -amylases are described as useful in providing an antistaling effect to baked products
• EP 412 607 describes the use of a thermostable ⁇ -1, 4- exoglucanase or ⁇ -1, 6-endoglucanase (e.g., pullulanase, amyloglucosidases or ⁇ -amylases) as an antistaling agent, and
• EP 494 233 describes the use of a thermostable maltogenic ⁇ - amylase as an antistaling agent.
• DGTase (4- ⁇ -glucanotransferase or dextrin glycosyltransferase; EC.2.4.1.25) is an enzyme which is believed to catalyse the transglycosylation reaction of maltooligosaccharides.
• the enzyme catalyses the transfer of a glucosyl or maltooligosyl unit from the non-reducing end of a donor molecule to the non-reducing end of an acceptor molecule, such as glucose or a 1, 4- ⁇ -D-glucan, resulting in the formation of compounds containing cyclic structures.
• a D-enzyme i.e., a DGTase
• a DGTase a D-enzyme
• the resulting glucans are stated as being highly soluble in water, free from retrogradation and useful for a wide variety of purposes and products, including as constituents for food or beverage products, for infusion solutions, for plastics, or for use in inclusion or adsorption of various materials.
• the glucans are further stated to be useful as anti- retrogradation agents for starch, however no specific use of such anti-retrogradation agents is mentioned.
• Branching enzyme (or 1,4- ⁇ -glucan branching enzyme, EC.2.4.1.18) is a transferase which is involved in the formation of ⁇ -1, 6-branches of starch and similar glucans.
• the enzyme has been isolated from a number of plant and microbial sources and several cloned branching enzymes have been described. More specifically, Zevenhuizen (1964,
• Biochim. Biophys. Acta 81, 608-611) discloses a branching enzyme isolated from Arthrobacter glohiformis; US 4,454,161, a branching enzyme from Bacill us mega teri um; Walker and Builder (1977, Eur. J. Biochem. 20, 246-253), a branching enzyme from Streptococcus mi tis; Steiner and Preiss (1977, J. Bacteriol. 129, 246-253), a branching enzyme from Salmonella typhimuri um; Fredrick, J. (1978, Thermal Biol.
• GB 2 095 681 discloses a process for the production of a branching enzyme from Bacillus and a method of preparing an improved food product by use of such an enzyme. It is stated that the enzyme may be useful in improving the shelf life of certain food products, including bread.
• EP 418 945 discloses a thermostable branching enzyme isolated and cloned from Bacill us stearothermophil us.
• the enzyme is stated to be useful for modification of starch-like materials such as starch, amylose, amylopectin, dextrin, and other polyglucose materials, by introduction of additional branches into said materials. It is stated that the enzyme may be used for the production of food or feed products containing the modified starch-like materials, but no advantages of such use are described or indicated.
• the present invention rela- tes to a bread-improving and/or a dough-improving composition comprising an effective amount of a DGTase.
• bread-improving composi ⁇ tion and “dough-improving composition” are intended to indi- cate compositions which, in addition to the enzyme component, may comprise other substances conventionally used in baking to improve the properties of dough and/or baked products. Examples of such components are given below.
• an effective amount is intended to indicate an amount of enzyme which is sufficient for providing a measurable effect on the parameter of interest. For example, it is an amount resulting in a detectable change of at least one of the properties improved according to the present invention; in particular, at least one of the properties believed to contribute to staling ( vide the first paragraph of the section Detailed Description of the Invention below) .
• the present invention relates to a method of improving dough properties and/or properties of a baked product prepared from dough, which method comprises, in the dough making process, to add an effective amount of a DGTase to the dough or dough ingredients and subject the resulting dough to baking under suitable conditions.
• the properties of dough and/or a baked product prepared from dough said to be improved by the method of the invention includes any property which may be improved by the action of the DGTase.
• Important examples are an increased volume, an improved freshness (in terms of antistaling) and an improved structure and softness, as well as improved organoleptic qualities, of the baked product.
• Also important is increased dough stability (i.e., a less sticky dough), thereby leading to improved machinability of the dough.
• the improved machinability is of particular importance in connec ⁇ tion with dough which is to be processed industrially.
• the improved properties may, of course, be evaluated by comparison with dough and/or baked products prepared without addition of DGTase in accordance with the present invention.
• the present invention relates to a dough and a baked product, respectively, produced by the present method as well as to a pre-mix comprising an effective amount of a DGTase or a bread-improving or dough- improving composition of the invention.
• pre-mix is intended to be understood in its conventional meaning, i.e. as a mix of baking agents, normally including flour, which may be used not only in industrial bread-baking plants/facilities, but also in retail bakeries.
• the present invention relates to the use of a DGTase as defined herein to improve one or more properties of dough and/or a baked product prepared from dough, including (1) preventing or reducing the staling of baked products, in particular, bread; (2) increasing the loaf volume of a baked product; and (3) improving the organoleptic qualities of a baked product.
• the DGTase to be used in the present invention is active at a pH in the range of 3 to 7, preferably with a pH optima in the range of 5 to 7.
• the enzyme may be active during the dough preparation and/or the baking process, and it is presently preferred that the enzyme is active during O 97/41735 PC ⁇ 7DK97/00201
• the enzyme has an optimum activity above 45°C, more preferably above 55°C such as in the range of 45-90°C, and more preferably 55-90°C.
• the enzyme is inactivated during the baking process and on the other hand the enzyme has a substantial activity above the temperature at which endo-acting amylases, such as ⁇ - amylases, present in flour are active. The latter is based on the fact that the product obtained by the action of the DGTase is degraded by endo-acting amylases.
• the DGTase has a substantial oxidation stability since a number of oxidation agents are present in the dough. It is presently contemplated that the origin of the DGTase to be used in the present invention is not critical as long as the enzyme in question has the properties mentioned above. Thus, the DGTase may be of any origin, including mammalian, plant and microbial (including bacterial or fungal) origin.
• a specific example of a DGTase contemplated to be of use in the present invention is the potato DGTase described by Takaha et al . , J. Biol. Chem. vol. 268, 1391-1396, 1993. Said reference also discloses the recombinant production of the enzyme in an Escheri cia coli and a Bacill us subtili s host cell.
• the DGTase may be obtained from the organism in question by use of any suitable technique, and in particular by use of recombinant DNA techniques as known in the art.
• the use of recombinant DNA techniques normally comprises cultivation of a host cell transformed with a recombinant DNA vector capable of expressing and carrying a DNA sequence encoding the enzyme in question, in a culture medium under conditions permitting the expression of the enzyme and recovering the enzyme from the culture.
• the DNA sequence may be of genomic, cDNA or synthetic origin, or any mixture of these, and may be isolated or synthesised in accordance with methods known in the art.
• the enzyme may also be extracted from the organism or relevant part thereof by which it is produced in nature. 1
• the bread- and/or dough-improving composition of the invention may comprise an effective amount of one or more additional enzymes.
• additional enzyme such additional enzymes
• such additional enzymes are a cellulase; a glycosyltransferase, in particular, 1,4- ⁇ - glucan branching enzyme (E.C.
• hemicellulase e.g., a pentosanase such as xylanase (useful for the partial hydrolysis of pentosans which increases the extensibility of the dough) ; a lipase (useful for the modification of lipids present in the dough or dough constituents so as to soften the dough); an oxidase, e.g. a glucose oxidase; a peroxidase (useful for improving the dough consistency) ; a protease
• a peptidase (useful for gluten weakening, in particular when using hard wheat flour) ; a peptidase; a transglutaminase and/or an amylololytic enzyme, in particular an amylolytic enzyme without any ⁇ -1, 4-endo-activity such as an ⁇ -1, 4-exoglucanase or and ⁇ -1, 6-endoglucanase, e.g. a ⁇ -amylase, an amyloglucosidase, a maltogenic amylase, a cyclodextrin glucanotransferase (CGTase) or the like.
• CCTase cyclodextrin glucanotransferase
• the other enzyme components may be of any origin, including mammalian and plant, and preferably of microbial (including bacterial or fungal) origin.
• the enzymes may be obtained by conventional techniques used in the art as mentioned above.
• branching enzymes contemplated for use in the present invention are the branching enzymes referred to above in the "Background of the Invention" section, in particular the enzyme described in EP 418 945.
• the maltogenic amylase commercially available from Novo Nordisk A/S as Novamyl®
• the antistaling agents Stalingase (TM) available from Gist- brocades N.V.
• products of the product line Veron (TM) available from Rohm GmbH
• the glucose oxidase available from Novo Nordisk A/S as Gluzyme®
• the lipase available from Novo Nordisk A/S as Novozym® 677.
• Transglutaminase may be used as described in EP 492 406.
• the enzyme (s) to be used in the present invention may be in any form suited for the use in question, e.g. in the form of a dry powder or granulate, in particular a non-dusting granulate, a liquid, in particular a stabilised liquid, or a protected enzyme.
• Granulates may be produced, e.g. as dis ⁇ closed in US 4,106,991 and US 4,661,452 (both to Novo Indus- tri A/S) , and may optionally be coated by methods known in the art.
• Liquid enzyme preparations may, for instance, be stabilised by adding nutritionally acceptable stabilisers such as a sugar, a sugar alcohol or another polyol, lactic acid or another organic acid according to established methods.
• nutritionally acceptable stabilisers such as a sugar, a sugar alcohol or another polyol, lactic acid or another organic acid according to established methods.
• Protected enzymes may be prepared according to the method disclosed in EP 238 216.
• the dough-improving and/or bread-improving composition may comprise a conventionally used baking agent, e.g.
• a milk powder to provide crust colour
• gluten to improve the gas retention power of weak flours
• an emulsifier to improve dough extensibility and to some extent the consistency of the resulting bread
• granulated fat for dough softening and consistency of bread
• an oxidant e.g. ascorbic acid, potassium bromate, potassium iodate or ammonium persulfate; to strengthen the gluten structure
• an amino acid e.g. cysteine
• a sugar and salt (e.g. sodium chloride, calcium acetate, sodium sulfate or calcium sulphate; to make the dough firmer)
• salt e.g. sodium chloride, calcium acetate, sodium sulfate or calcium sulphate; to make the dough firmer
• flour or starch Such components may also be added directly to the dough in accordance with a method of the invention.
• Suitable emulsifiers are mono- or digly- cerides, diacetyl tartaric acid esters of mono- or digly- cerides, sugar esters of fatty acids, polyglycerol esters of fatty acids, lactic acid esters of monoglycerides, acetic acid esters of monoglycerides, polyoxyethylene stearates, phospholipids and lecithin.
• the bread-improving and/or dough improving composition of the invention is typically included in the dough in an amount corresponding to 0.01-5%, in particular 0.1-3%.
• the enzyme (s) may be added as such to the mixture from which the dough is made or to any ingredient, e.g. flour, from which the dough is to be made.
• the enzyme (s) may be added as a constituent of a dough-improving and/or a bread-improving composition as described above, either to flour or other dough ingredients or directly to the mixture from which the dough is to be made.
• the dosage of the enzyme (s) to be used in the method of the present invention should be adapted to the nature and composition of the dough in question as well as to the nature of the enzyme (s) to be used.
• the enzyme prepara ⁇ tion is added in an amount corresponding to 0.01-1000 mg enzyme protein per kg of flour, preferably 0.1-100 mg enzyme protein per kg of flour, more preferably 0.1-10 mg enzyme protein per kg of flour.
• the appropriate dosage of a given DGTase, optionally in combination with other enzyme (s), for exerting a desirable antistaling effect of a baked product will depend on the enzyme (s) and the enzyme substrate (s) in question.
• the skilled person may determine a suitable enzyme unity dosage on the basis of methods known in the art.
• DGTase optionally as constituent (s) of the bread-improving and/or dough-improving composition of the invention.
• the other enzyme activities may be any of the above described enzymes and may be dosed in accordance with established baking practice.
• the DGTase is added to any mixture of dough ingredients, to the dough, or to any of the ingredients to be included in the dough; in other words, the enzyme (s) may be added in any step of the dough preparation and may be added in one, two or more steps, where appropri ⁇ ate.
• the handling of the dough and/or baking is performed in any suitable manner for the dough and/or baked product in question, typically including the steps of kneading the dough, subjecting the dough to one or more proofing treat ⁇ ments, and baking the product under suitable conditions, i.e. at a suitable temperature and for a sufficient period of time.
• the dough may be prepared by using a normal straight dough process, a sour dough process, an overnight dough method, a low-temperature and long-time fermentation method, a frozen dough method, the Chorleywood Bread process, or the Sponge and Dough process.
• the dough and/or baked product prepared by the method of the invention are normally based on wheat meal or flour, optionally in combination with other types of meal or flour such as corn flour, rye meal, rye flour, oat flour or meal, soy flour, sorghum meal or flour, or potato meal or flour.
• the term "baked product” is intended to include any product prepared from dough, either of a soft or a crisp character. Examples of baked products, whether of a white, light or dark type, which may be advantageously produced by the present invention are bread
• the dough of the invention may be of any of the types dis ⁇ cussed above, and may be fresh, frozen or pre-baked.
• the preparation of frozen dough is described by K. Kulp and K. Lorenz in "Frozen and Refrigerated Doughs and Batters". From the above disclosure, it will be apparent that the dough of the invention is normally a leavened dough or a dough to be subjected to leavening.
• the dough may be leavened in various ways, such as by adding sodium bicar- bonate or the like, or by adding a leaven (fermenting dough), but it is preferred to leaven the dough by adding a suitable yeast culture, such as a culture of Saccharomyces cerevi siae (baker's yeast) . Any of the commercially available S. cerevi ciae strains may be employed.
• a pre-mix e.g., in the form of a flour composition, for dough and or baked products made from dough, which pre-mix comprises a DGTase and optionally other enzymes as specified above.
• the pre-mix may be prepared by mixing enzyme preparation (s) comprising the relevant enzyme (s) or a bread- improving and/or dough-improving composition of the invention comprising the enzyme (s) with a suitable carrier such as flour, starch, a sugar or a salt.
• the pre-mix may contain other dough-improving and/or bread-improving additives, e.g., any of the additives, including enzymes, mentioned above. Techniques which can be used to determine improvements achieved by use of the present invention are described below.
• the organoleptic qualities mentioned above may be evaluated using procedures well-established in the baking industry, and may include, for example, the use of a panel of trained taste-testers.
• the DGTase activity may be determined as described in EP 675 137. Preparation of bread
• White bread may be prepared from the following basic recipe:
• Dough and baked products may be evaluated as follows:
• Loaf specific volume the mean value of 4 loaves volume are measured using the traditional rape seed method. The specific volume is calculated as volume ml per g bread. The specific volume of the control (without enzyme) is defined as 100. The relative specific volume index is calculated as: specific vol. of 4 loaves
• the dough stickiness and crumb structure may be evaluated visually according to the following scale:
• a slice of bread is compressed with a constant speed in a texture analyzer, measuring the force for compression in g-
• the softness of the crumb is measured as the force at

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• Life Sciences & Earth Sciences (AREA)
• Microbiology (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Polysaccharides And Polysaccharide Derivatives (AREA)
• Preparation Of Compounds By Using Micro-Organisms (AREA)

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Citations (2)

• 1997
  • 1997-05-02 CN CN 97194212 patent/CN1216901A/zh active Pending
  • 1997-05-02 EP EP97920608A patent/EP0906022A1/de not_active Withdrawn
  • 1997-05-02 JP JP9539442A patent/JP2000509285A/ja active Pending
  • 1997-05-02 AU AU26931/97A patent/AU716960B2/en not_active Ceased
  • 1997-05-02 CA CA002253446A patent/CA2253446A1/en not_active Abandoned
  • 1997-05-02 WO PCT/DK1997/000201 patent/WO1997041735A1/en not_active Application Discontinuation

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