WO2000027215A1 - Methods for using a glucose isomerase in baking - Google Patents
Methods for using a glucose isomerase in baking Download PDFInfo
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- WO2000027215A1 WO2000027215A1 PCT/DK1999/000583 DK9900583W WO0027215A1 WO 2000027215 A1 WO2000027215 A1 WO 2000027215A1 DK 9900583 W DK9900583 W DK 9900583W WO 0027215 A1 WO0027215 A1 WO 0027215A1
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- Prior art keywords
- dough
- baked product
- glucose isomerase
- improved
- flour
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y503/00—Intramolecular oxidoreductases (5.3)
- C12Y503/01—Intramolecular oxidoreductases (5.3) interconverting aldoses and ketoses (5.3.1)
- C12Y503/01005—Xylose isomerase (5.3.1.5)
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Definitions
- the present invention relates to methods for preparing a dough and/or baked product with a glucose isomerase .
- the strength of a dough is an important aspect of baking for both small-scale and large-scale applications.
- a strong dough has a greater tolerance of mixing time, proofing time, and mechanical vibrations during dough transport, whereas a weak dough is less tolerant to these treatments.
- a strong dough with superior rheological and handling properties results from flour containing a strong gluten network.
- Flour with a low protein content or a poor gluten quality results in a weak dough.
- Dough "conditioners" are well known in the baking industry. The addition of conditioners to bread dough has resulted in improved machinability of the dough and improved texture, volume, flavour, and freshness (anti-staling) of the bread.
- Nonspecific oxidants such as iodates, peroxides, ascorbic acid, potassium bromate and azodicarbonamide have a gluten strengthening effect. It has been suggested that these conditioners induce the formation of interprotein bonds which strengthen the gluten, and thereby the dough.
- these conditioners induce the formation of interprotein bonds which strengthen the gluten, and thereby the dough.
- the use of several of the currently available chemical oxidizing agents has been met with consumer resistance or is not permitted by regulatory agencies.
- enzymes as dough conditioners has been considered as an alternative to the chemical conditioners.
- a number of enzymes have been used recently as dough and/or bread improving agents, in particular, enzymes that act on components present in large amounts in the dough. Examples of such enzymes are found within the groups of amylases, proteases, glucose oxidases, and (hemi) cellulases, including pentosanases . Summary of the Invention
- the problem to be solved by the present invention is to improve the properties of dough and/or baked products.
- the solution is based on that the present inventors have identified that by adding a glucose isomerase enzyme to a dough the resulting bread obtained improved properties. See e . g. working example 1 herein ( vide infra) .
- the present invention relates to methods for preparing a dough, comprising incorporating into the dough an effective amount of one or more glucose isomerase (s) .
- the present invention also relates to methods for preparing a baked product .
- the present invention also relates to compositions comprising an effective amount of one or more glucose isomerase (s) , for improving one or more properties of a dough and/or a baked product obtained from the dough, and a carrier and/or a baking ingredient .
- s glucose isomerase
- the present invention also relates to doughs or baked products .
- the present invention further relates to pre-mixes for a dough comprising an effective amount of one or more glucose isomerase (s) , for improving one or more properties of a dough and/or a baked product obtained from the dough, and a carrier and/or a baking ingredient .
- s glucose isomerase
- the present invention relates to methods for preparing a dough or a baked product comprising incorporating into the dough an effective amount of one or more glucose isomerase (s) which improve one or more properties of the dough or the baked product obtained from the dough relative to a dough or a baked product in which a glucose isomerase is not incorporated.
- s glucose isomerase
- one or more glucose isomerase (s) are incorporated into the dough by adding the glucose isomerase (s) to the dough, to any single ingredient from which the dough is to be made, and/or to any mixture of dough ingredients from which the dough is to be made.
- the glucose isomerase (s) may be added in any step of the dough preparation and may be added in one, two, or more steps.
- an effective amount is defined herein as an amount of a glucose isomerase that is sufficient for providing a measurable effect on at least one property of interest of the dough and/or baked product .
- improved property is defined herein as any property of a dough and/or a product obtained from the dough, particularly a baked product, which is improved by the action of a glucose isomerase relative to a dough or product in which a glucose isomerase is not incorporated.
- the improved property may include, but is not limited to, increased strength of the dough, increased elasticity of the dough, increased stability of the dough, reduced stickiness of the dough, improved extensibility of the dough, improved machinability of the dough, increased volume of the baked product, improved crumb structure of the baked product, improved softness of the baked product, improved flavour of the baked product, and/or improved antistaling of the baked product.
- one or more improved properties are selected from the group consisting of increased volume of the baked product, improved softness of the baked product, and improved antistaling of the baked product. See working example 1 herein
- the use of a glucose isomerase may result in an increased strength, stability, and/or reduced stickiness of the dough, resulting in improved machinability, as well as in an increased volume and improved crumb structure and softness of the baked product.
- the effect on the dough may be particularly advantageous when a poor quality flour is used.
- Improved machinability is of particular importance in connection with dough that is to be processed industrially.
- the improved property may be determined by comparison of a dough and/or a baked product prepared with and without addition of a glucose isomerase in accordance with the methods of the present invention. Techniques which can be used to determine improvements achieved by use of the methods of present invention are described below in the Examples. Organoleptic qualities 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 term "increased strength of the dough" is defined herein as the property of a dough that has generally more elastic properties and/or requires more work input to mould and shape .
- the term "increased elasticity of the dough” is defined herein as the property of a dough which has a higher tendency to regain its original shape after being subjected to a certain physical strain.
- the term "increased stability of the dough” is defined herein as the property of a dough that is less susceptible to mechanical abuse thus better maintaining its shape and volume.
- reduced stickiness of the dough is defined herein as the property of a dough that has less tendency to adhere to surfaces, e . g. , in the dough production machinery, and is either evaluated empirically by the skilled test baker or measured by the use of a texture analyzer ( e . g. , TAXT2) as known in the art .
- a texture analyzer e . g. , TAXT2
- improved extensibility of the dough is defined herein as the property of a dough that can be subjected to increased strain or stretching without rupture.
- improved machinability of the dough is defined herein as the property of a dough that is generally less sticky and/or more firm and/or more elastic.
- the term "increased volume of the baked product” is measured as the specific volume of a given loaf of bread (volume/weight) determined typically by the traditional rape seed displacement method.
- improved crumb structure of the baked product is defined herein as the property of a baked product with finer and/or thinner cell walls in the crumb and/or more uniform/homogenous distribution of cells in the crumb and is usually evaluated empirically by the skilled test baker.
- improved softness of the baked product is the opposite of "firmness” and is defined herein as the property of a baked product that is more easily compressed and is evaluated either empirically by the skilled test baker or measured by the use of a texture analyzer ( e . g. , TAXT2) as known in the art.
- a texture analyzer e . g. , TAXT2
- the term "improved antistaling of the baked product” is defined herein as the properties of a baked product that have a reduced rate of deterioration of quality parameters, e . g. , softness and/or elasticity, during storage.
- the one or more glucose isomerase (s) improve one or more properties of the dough or the baked product obtained from the dough.
- the one or more glucose isomerase (s) improve one or more properties of the dough and the baked product obtained from the dough.
- the improved property is increased strength of the dough. In another preferred embodiment, the improved property is increased elasticity of the dough. In another preferred embodiment, the improved property is increased stability of the dough. In another preferred embodiment, the improved property is reduced stickiness of the dough. In another preferred embodiment, the improved property is improved extensibility of the dough. In another preferred embodiment, the improved property is improved machinability of the dough. In another preferred embodiment, the improved property is increased volume of the baked product.
- the improved property is improved crumb structure of the baked product .
- the improved property is improved softness of the baked product.
- the improved property is improved flavour of the baked product.
- the improved property is improved antistaling of the baked product.
- the term “dough” is defined herein as a mixture of flour and other ingredients firm enough to knead or roll .
- the dough may be fresh, frozen, pre-bared, or pre-baked.
- the preparation of frozen dough is described by Kulp and Lorenz in Frozen and Refrigerated Doughs and Batters .
- the term “baked product” is defined herein as any product prepared from a 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 (in particular white, whole-meal or rye bread) , typically in the form of loaves or rolls, French baguette-type bread, pasta, pi ' ta bread, tortillas, tacos, cakes, pancakes, biscuits, cookies, pie crusts, steamed bread, and crisp bread, and the like.
- the glucose isomerase (s) may be any glucose isomerase which provides an improved property to a dough and/or to a baked product obtained from the dough.
- glucose isomerases are described as xylose isomerases. In regard to enzyme nomenclature they are classified as EC 5.3.1.5 and the term glucose isomerase is not found in the official enzyme nomenclature.
- glucose isomerase is herein defined as an enzyme capable of performing isomerisation of a glucose to a fructose in the assay described immediately below.
- the procedure of the assay is based on the polarimetric measurement of the rate of conversion of glucose to fructose, in a packed bed column, under below mentioned standard conditions.
- One IGIU - Immobilized Glucose Isomerase Unit is defined as the amount of enzyme which converts glucose to fructose at an initial rate of 1 micromole per minute under the standard conditions specified below.
- Reagents 539 g glucose (anhydrous), 1.0 g MgS0 4 *7H 2 0, 0.21 g Na 2 C0 3 , and 0.18 g Na 2 S 2 0 5 are dissolved in 700 ml of demineralized water by stirring and heating (max. 70°C) . After cooling to 25°C pH is adjusted to 7.50 by addition of 0.5 M H 2 S0 4 . Demineralized water is added to a volume of 1000 ml, or a weight of 1199 g. The substrate is deaerated. The exact glucose concentration is determined refractometrically.
- Glucose substrate is added ad 45 ml and stirred gently with a spoon every five minutes for 15 minutes, and thereafter occasionally for 45 minutes.
- the sample preparation is transferred quantitatively to the column.
- the enzyme granules are allowed to settle.
- Two cotton-plugs (0.7 - 0.75 g) soaked in 0.1% MgS0 4 solution are pushed into the column leaving spaces of 1-2 cm between top, plugs, and enzyme. This ensures proper heating and trapping of any dissolved gasses.
- the pump is adjusted to a flow giving a conversion of 0.40 ⁇ X ⁇ 0.45 during the analysis.
- the tube from the pump is connected to the top of the column, thereby avoiding air admission to the enzyme bed.
- the column is placed in the water bath (room temperature) , and the downward flow, giving the conversion mentioned above, is established.
- the water bath thermostat is then switched on (60°C) .
- the first sample is collected 20-24 hours after start-up in order to check the conversion. If the conversion is less than 0.40 or more than 0.45, the flow rate is adjusted to bring the conversion into this range. The pH of the glucose is readjusted if necessary.
- Two samples are collected 42-48 hours after start-up. These samples are used to determine the enzyme activity. If a flow rate adjustment is required, the column is allowed to re- equilibrate for at least two hours before determining the conversion. The flow rate is measured, and an effluent sample is collected. Approximately 0.5 meqv. 4N NaOH per 100 g of syrup is added in order to accelerate the attainment of mutarotation equilibrium. Samples are covered. The optical rotations of the glucose substrate and the effluent samples are determined by polarimetric measurement after minimum 10 minutes in the test tubes at 25°C.
- the enzyme activity is expressed in IGIU/g, calculated by the formula:
- a polarimeter is used for the determination of X
- a glucose isomerase used as described herein has an activity of at least 0.25 IGIU/g enzyme (dry matter); more preferably an activity of at least 1 IGIU/g enzyme (dry matter) , more preferably an activity of at least 10 IGIU/g enzyme (dry matter) , even more preferably an activity of at least 50 IGIU/g enzyme (dry matter) , and most preferably an activity of at least 100 IGIU/g enzyme (dry matter) .
- glucose isomerases useful in the methods of the present inventions are defined by the Nomenclature Committee of the International Union of Biochemistry on the Nomenclature and Classification of enzymes and listed as enzyme subclass E.C. 5.3.1.5.
- Suitable glucose isomerases from said enzyme subclass E.C. 5.3.1.5 include following enzymes which at the priority date of the present invention had following SWISS-PROT database AccNumber (AC) and ID number (i.e. P12851 (AC) , XYLA_ACTMI ( ID) ) :
- a preferred glucose isomerase are a glucose isomerase obtained from the bacterial genera Streptoinyces, such as any of the ones described in US 4687742 (see column 2) .
- a glucose isomerase is a glucose isomerase obtained from a Streptomyces urinus .
- Streptomyces murinus are described in US 4687742 and a suitable commercial available glucose isomerase, obtained from a Streptomyces murinus, is Sweetzyme® T, Novo Nordisk A/S, Denmark .
- any glucose isomerase may be used which possesses suitable enzyme activity in a pH and temperature range appropriate for making a dough and/or a baked product. It is preferable that the glucose isomerase (s) is active over broad pH and temperature ranges.
- the glucose isomerase (s) has a pH optimum in the range of about 3 to about 10. In a more preferred embodiment, the glucose isomerase (s) has a pH optimum in the range of about 4.5 to about 8.5.
- the glucose isomerase (s) has a temperature optimum in the range of about 5°C to about
- the glucose isomerase (s) has a temperature optimum in the range of about
- combinations of glucose isomerases may be used to improve one or more properties of the dough and/or baked product obtained from the dough.
- the source of a glucose isomerase is not critical for improving one or more properties of a dough and/or a baked product. Accordingly, the glucose isomerase (s) may be obtained from any source such as a plant, microorganism, or animal.
- the glucose isomerase (s) is preferably obtained, e . g. , from a microbial source, such as a bacterium or a fungus, e . g. , a filamentous fungus or a yeast.
- the glucose isomerase (s) may be obtained from the organism in question by any suitable technique, and in particular by use of recombinant DNA techniques known in the art (c.f. Sambrook, J. et al .
- the use of recombinant DNA techniques generally comprises cultivation of a host cell transformed with a recombinant DNA vector, consisting of the product gene of interest inserted between an appropriate promoter and terminator, 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 synthesized in accordance with methods known in the art.
- the enzyme may also be obtained from its naturally occurring source, such as a plant or organism, or relevant part thereof.
- the glucose isomerase (s) may be obtained from commercial suppliers.
- a glucose isomerase When a glucose isomerase is added to dough intended for use in the preparation of baked products it may, due to its glucose to fructose isomerisation activity, cause an increase in the amount of fructose within the dough and thereby giving rise to a bread with improved properties as described above.
- the glucose isomerase (s) is used in an amount sufficient to provide the desired effect, i.e., the improved properties in question.
- the dosage of the glucose isomerase (s) to be used in the methods 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 glucose isomerase (s) to be used.
- composition is defined herein as a dough- improving and/or baked product-improving composition which, in addition to one or more glucose isomerase (s) , comprise one or more additional substances conventionally used in baking.
- the additional substance (s) may be other enzymes or chemical additives known in the art to be useful in dough preparation and/or baking.
- the bread-improving and/or dough improving composition of the invention is generally included in the dough in an amount corresponding to 0.01-5%, in particular 0.1-3%.
- the glucose isomerase (s) is typically added in an amount corresponding to 0.01-100 mg enzyme protein per kg of flour, preferably 0.1-25 mg enzyme protein per kg of flour, more preferably 0.1-10 mg enzyme protein per kg of flour, and most preferably 0.5-5 mg enzyme protein per kg of flour.
- the appropriate dosage of a given glucose isomerase for exerting a desirable improvement of dough and/or baked products will depend on the enzyme and the enzyme substrate in question. The skilled person may determine a suitable enzyme unit dosage on the basis of methods known in the art.
- the glucose isomerase (s) is typically added in an amount corresponding to 3-5000 IGIU/kg flour; more preferably the glucose isomerase (s) is typically added in an amount corresponding to 10-1000 IGIU/kg flour; and even more preferably the glucose isomerase (s) is typically added in an amount corresponding to 10-400 IGIU/kg flour.
- the glucose isomerase (s) and/or additional enzymes to be used in the methods of the present invention may be in any form suitable for the use in question, e . g. , in the form of a dry powder, agglomerated powder, or granulate, in particular a non- dusting granulate, a liquid, in particular a stabilized liquid, or a protected enzyme .
- Granulates and agglomerated powders may be prepared by conventional methods, e . g. , by spraying the glucose isomerase (s) onto a carrier in a fluid-bed granulator.
- the carrier may consist of particulate cores having a suitable particle size.
- the carrier may be soluble or insoluble, e . g.
- the glucose isomerase (s) and/or additional enzymes may be contained in slow-release formulations.
- Methods for preparing slow-release formulations are well known in the art.
- Liquid enzyme preparations may, for instance, be stabilized by adding nutritionally acceptable stabilizers such as a sugar, a sugar alcohol or another polyol, and/or lactic acid or another organic acid according to established methods.
- glucose isomerase (s) is in the form of a dry product, e . g. , a non-dusting granulate, whereas for inclusion together with a liquid it is advantageously in a liquid form.
- a substrate of the glucose isomerase in question may also be incorporated into the dough.
- the substrate may be incorporated into dough separately or together with the glucose isomerase of interest, optionally as constituent (s) of the bread-improving and/or dough-improving composition.
- an enzyme which acts on a substance endogenous to the flour to produce a substrate for the of interest may also be incorporated in the dough.
- the substance and the enzyme which acts on the substance to produce a substrate for the glucose isomerase of interest may also be incorporated in the dough.
- the specific amount of the substrate available for the glucose isomerase of interest will depend on a number of factors, such as the baking process used, the length of time for mixing, fermentation, proofing and/or baking, the quality of the yeast and/or flour used, as well as the activity of endogenous and exogenous enzymes present .
- the additional enzyme may be of any origin, including mammalian and plant, and preferably of microbial (bacterial, yeast or fungal) origin and may be obtained by techniques conventionally used in the art.
- the additional enzyme may be an amylase, such as an alpha-amylase (useful for providing sugars fermentable by yeast and retarding staling) , a beta-amylase, an amyloglucosidase, a cyclodextrin glucanotransferase, a peptidase, in particular, an exopeptidase (useful in flavour enhancement) , a transglutaminase, a lipase (useful for the modification of lipids present in the dough or dough constituents so as to soften the dough) , a phospholipase (useful for the modification of lipids present in the dough or dough constituents so as to soften the dough and improve gas retention in the dough) , a cellulase, a hemicellulase, in particular a pentosanase such as xylanase (useful for the partial hydrolysis of pentosans which increases the extensibility of an amylase,
- a protein disulfide isomerase as disclosed in WO 95/00636, a glycosyltransferase, a peroxidase (useful for improving the dough consistency), a laccase, or an oxidase, e . g. , an aldose oxidase, a glucose oxidase, a pyranose oxidase, a lipoxygenase, or an L-amino acid oxidase (useful in improving dough consistency) .
- the additional enzyme may be an amyloglucosidase or a glucose oxidase.
- the xylanase is preferably of microbial origin, e . g. , derived from a bacterium or fungus, such as a strain of Aspergillus, in particular of Aspergillus aculeatus, Aspergillus niger (cf. WO 91/19782), Aspergillus awamori (WO 91/18977), or Aspergillus tubigensis (WO 92/01793) , from a strain of Trichoder a, e . g. , Trichoderma reesei , or from a strain of Humicola, e. g. , Humicola insolens (WO 92/17573, the contents of which is hereby incorporated by reference) .
- amylases useful in the present invention are NOVAMYLTM (a Bacillus stearothermophilus maltogenic amylase, available from Novo Nordisk A/S, Denmark) , FUNGAMYL ® (an Aspergillus oryzae alpha-amylase, available from NOVAMYLTM (a Bacillus stearothermophilus maltogenic amylase, available from Novo Nordisk A/S, Denmark) , FUNGAMYL ® (an Aspergillus oryzae alpha-amylase, available from NOVAMYLTM (a Bacillus stearothermophilus maltogenic amylase, available from Novo Nordisk A/S, Denmark) , FUNGAMYL ® (an Aspergillus oryzae alpha-amylase, available from NOVAMYLTM (a Bacillus stearothermophilus maltogenic amylase, available from Novo Nordisk A/S, Denmark) , FUNGAMYL ®
- a commercially available amyloglucosidase useful in the present invention is AMGTM (an Aspergillus niger amyloglucosidase, available from Novo Nordisk A/S, Denmark) .
- Other useful commercially available amylase products include GRINDAMYLTM A 1000 or A 5000 (available from Grindsted Products, Denmark) and
- AMYLASE H or AMYLASE P available from Gist-Brocades, The
- a commercially available glucose oxidase useful in the present invention is GLUZYMETM (an Aspergillus niger glucose oxidase, available from Novo Nordisk A/S, Denmark) .
- GLUZYMETM an Aspergillus niger glucose oxidase, available from Novo Nordisk A/S, Denmark
- proteases useful in the present invention are NEUTRASETM (a Bacillus amyloliquefaciens endoprotease, available from Novo Nordisk A/S, Denmark) and GLUTENASETM (available from Novo Nordisk A/S, Denmark) .
- PENTOPANTM a Humicola insolens pentosanase, available from Novo
- a commercially available lipase useful in the present invention is NOVOZYM ® 677 BG (a Thermomyces lanuginosus lipase, available from Novo Nordisk A/S, Denmark) .
- these activities may be added separately or together with the glucose isomerase (s) , optionally as constituent (s) of the bread- improving and/or dough-improving composition.
- the other enzyme activities may be any of the enzymes described above and may be dosed in accordance with established baking practices.
- a glucose isomerase may contain varying minor amounts of other enzymatic activities inherently produced by the producer organism in question.
- a conventionally used baking agent may also be incorporated into the dough.
- the baking agent may include proteins, such as milk powder (to provide crust colour) , gluten (to improve the gas retention power of weak flours) , and soy (to provide additional nutrients and improve water binding) ; eggs such (either whole eggs, egg yolks or egg whites) ; fat such as granulated fat or shortening (to soften the dough and improve the texture of the bread) ; an emulsifier (to improve dough extensibility and, to some extent, the consistency of the resulting bread); an oxidant, e . g. , ascorbic acid, potassium bromate, potassium iodate, azodicarbon amide (ADA) or ammonium persulfate (to strengthen the gluten structure) ; an amino acid, e . g.
- proteins such as milk powder (to provide crust colour) , gluten (to improve the gas retention power of weak flours) , and soy (to provide additional nutrients and improve water binding) ; eggs such (either whole eggs, egg yolks or egg whites) ; fat
- Suitable emulsifiers are mono- or diglycerides, diacetyl tartaric acid esters of mono- or diglycerides, 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 dough and/or baked product prepared by a method of the present invention may be based on wheat meal or flour, optionally in combination with other types of meal or flour such as corn meal, corn flour, rye meal, rye flour, oat meal, oat flour, soy meal, soy flour, sorghum meal, sorghum flour, potato meal, or potato flour.
- the handling of the dough and/or baking may be 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 treatments, 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 of the invention is generally a leavened dough or a dough to be subjected to leavening.
- the dough may be leavened in various ways such as by adding sodium bicarbonate or the like, or by adding a leaven (fermenting dough) , but it is preferable that the dough be leavened by adding a suitable yeast culture, such as a culture of Saccharomyces cerevisiae (baker's yeast). Any of the commercially available Saccharomyces cerevisiae strains may be employed.
- the present invention also relates to the use of a glucose isomerase for the preparation of pasta dough, preferably prepared from durum flour or a flour of comparable quality.
- the dough may be prepared by use of conventional techniques and the glucose isomerase (s) used in a similar dosage as that described above.
- the glucose isomerase (s) may be any of the types described above.
- the glucose isomerase (s) results in a strengthening of the gluten structure, a reduction in the dough stickiness, and increased dough strength.
- the present invention also relates to methods for preparing a baked product, comprising baking a dough obtained by a method of the present invention to produce a baked product .
- the baking of the dough to produce a baked product may be performed using methods well known in the art .
- the present invention also relates to compositions comprising an effective amount of one or more glucose isomerase s, for improving one or more properties of a dough and/or a baked product obtained from the dough, and a carrier and/or a baking ingredient.
- the compositions may further comprise a substrate for the glucose isomerase (s) , one or more additional enzymes, one or more conventionally used baking agents, an enzyme which acts on a substance endogenous to the flour to produce a substrate for the glucose isomerase (s) of interest, and/or a substance and the enzyme which acts on the substance to produce a substrate for the glucose isomerase (s) .
- the present invention also relates to doughs and baked products, respectively, produced by the methods of the present invention.
- the present invention further relates to a pre-mix, e . g. , in the form of a flour composition, for dough and/or baked products made from dough, in which the pre-mix comprises a glucose isomerase.
- a pre-mix is defined herein to be understood in its conventional meaning, i . e . , as a mix of baking agents, generally including flour, which may be used not only in industrial bread-baking plants/facilities, but also in retail bakeries.
- the pre-mix may be prepared by mixing a glucose isomerase or a bread-improving and/or dough-improving composition of the invention comprising a glucose isomerase 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.
- the present invention further relates to baking additives in the form of a granulate or agglomerated powder, which comprise the glucose isomerase (s) .
- the baking additive preferably has a narrow particle size distribution with more than 95% (by weight) of the particles in the range from 25 to 500 ⁇ m.
- the straight-dough bread-making method may be used according to AACC Method 10-lOB (in Approved Methods of the American Association of Cereal Chemists, Ninth Edition, March 1995; AACC, St. Paul MN, USA).
- Basic regjpe in Approved Methods of the American Association of Cereal Chemists, Ninth Edition, March 1995; AACC, St. Paul MN, USA.
- the mixing time and speed should be determined by the skilled baker so as to obtain an optimum dough consistency under the testing conditions used.
- the sponge-dough bread-making method may be used according to AACC Method 10-11 (in Approved Methods of the American Association of Cereal Chemists, Ninth Edition, March 1995; AACC, St. Paul MN, USA).
- the mixing time may be adjusted so as to obtain an optimum dough consistency under the testing conditions used.
- the degree of staling is determined on bread, e . g. , on day
- a slice of bread is compressed with a constant speed in a texture analyser, measuring the force for compression in g.
- the softness of the crumb is measured as the force at 25% compression (PI) .
- the force at 40% compression (P2) and after keeping 40% compression constant for 30 seconds (P3) is measured.
- the ratio (P3/P2) is the elasticity of the crumb.
- the method may be used according to AACC Method 10-90 (in Approved Methods of the American Association of Cereal Chemists, Ninth Edition, March 1995; AACC, St. Paul MN, USA).
- Cakes should be graded for volume and texture on the same day as baked according to AACC Method 10-90.
- the internal structure may be scored for the uniformity and size of cells as well as thickness of the walls; the grain; texture, such as moisture, tenderness and softness; crumb colour; and flavour.
- Cookies may be prepared according to AACC Method 10-50D (in Approved Methods of the American Association of Cereal Chemists, Ninth Edition, March 1995; AACC, St. Paul MN, USA).
- Cookie width should be measured after cooling 30 minutes and can be done by the method according to AACC Method 10-50D.
- each of the six cookies is measured in mm, then rotated 90° and remeasured to obtain the average width
- W weight
- T average thickness
- Biscuits may be prepared according to AACC Method 10-31B (in Approved Methods of the American Association of Cereal Chemists, Ninth Edition, March 1995; AACC, St. Paul MN, USA).
- biscuits Upon removal from oven, biscuits should be removed from the baking sheet and cooled for 30 minutes. Measurements of the eight biscuits can be made according to AACC Method 10-31B to obtain a total weight, a total diameter and a height at the top center of each biscuit.
- Pie shells may be prepared according to AACC Method 10-60 (in Approved Methods of the American Association of Cereal Chemists, Ninth Edition, March 1995; AACC, St. Paul MN, USA).
- Viscosity may be evaluated according to AACC Method 56-80.
- Pie crusts may be evaluated empirically for whether they are baked through; the edges have shrunk from edge of pan; blisters have appeared; the texture is flaky; the mouth-feel is tender; whether they are crisp or soft; the colour; and if the fruit filling has penetrated the crust.
- the effect of adding a glucose isomerase may be tested in doughs and breads by using the following method:
- the wheat flour is of the type Meneba 964. Preparation of Breads Procedure
- the mixing time may be adjusted by the skilled baker to obtain an optimum dough consistency under the testing conditions used.
- Baking 225°C, 20 minutes for rolls and 30 minutes for loaf.
- Dough and Baked Products may be evaluated as follows for loaf specific volume, dough stickiness, dough firmness, dough extensibility, dough elasticity, crumb structure, and gluten strength.
- 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
- Dough stability/Shock test After the second proof a pan containing the dough is dropped from a height of 20 cm. The dough is baked and the volume of the resulting bread is determined.
- the strengthening effect of a given dough conditioner on wheat flour dough or gluten dough may be measured by dynamic rheological measurements .These measurements are able to show the strength of a dough under oscillation. Both wheat flour dough and gluten dough are viscoelastic materials. In oscillatory measurements, the viscoelastic properties of a wheat dough and a gluten dough can be divided into two components, the dynamic shear storage modulus G' and the dynamic shear loss modulus G" . The ratio of the loss and the storage moduli is numerically equal to the tangent of the viscoelastic phase angle ⁇ (Delta) . An increase in the storage modulus G' and a decrease in the phase angle ⁇ indicate a stronger and more elastic dough.
- AGU are standardised Novo Amylog.locosidase units per gram.
- the detailed analytical protocol is available on request to Novo Nordisk A/S, Denmark.
- IGIU is standard glucose isomerase units. The detailed protocol is described above ( vide supra) .
- the Sweetzyme® T is an immobilised preparation. Consequently is was grounded before used as described below. The grounding was performed in a mortar until the enzyme preparation was substantially crushed.
- FAU is the amount of enzyme which under standard conditions (i.e. at 37°C and pH 4.7) breaks down 5260 mg solid starch (Amylum solubile, Merck) per hour.
- a folder AF 9.1/3, describing this FAU assay in more details, is available upon request from Novo Nordisk A/S, Denmark, which folder is hereby included by reference.
- Enzymes were added to the basic recipe according to following scheme :
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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AU63266/99A AU6326699A (en) | 1998-11-05 | 1999-10-27 | Methods for using a glucose isomerase in baking |
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Application Number | Priority Date | Filing Date | Title |
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DKPA199801428 | 1998-11-05 | ||
DKPA199801428 | 1998-11-05 | ||
US10951998P | 1998-11-23 | 1998-11-23 | |
US60/109,519 | 1998-11-23 |
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WO2000027215A1 true WO2000027215A1 (en) | 2000-05-18 |
WO2000027215A8 WO2000027215A8 (en) | 2000-07-20 |
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PCT/DK1999/000583 WO2000027215A1 (en) | 1998-11-05 | 1999-10-27 | Methods for using a glucose isomerase in baking |
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WO (1) | WO2000027215A1 (en) |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2007059956A1 (en) * | 2005-11-23 | 2007-05-31 | Pro Natura Gesellschaft für gesunde Ernährung mbH | Agent for use in the case of disorders of blood sugar metabolism, including diabetes |
EP1893028A2 (en) * | 2005-06-16 | 2008-03-05 | Novozymes North America, Inc. | Method and use of a laccase enzyme in a baked product |
US8460911B2 (en) | 2007-02-20 | 2013-06-11 | Vitacare Gmbh & Co. Kg | Agent for use in the case of fructose intolerance |
CN103535418A (en) * | 2013-10-24 | 2014-01-29 | 青海高健生物科技有限公司 | Highland barley whole flour biscuits having weight reducing function and containing silverweed cinquefoil root extracts |
CN103689045A (en) * | 2013-12-03 | 2014-04-02 | 李宝军 | Shiitake chrysanthemum crisp |
CN106085995A (en) * | 2016-06-15 | 2016-11-09 | 华南理工大学 | The protein disulfide isomerase of a kind of gene site-directed transformation and application thereof |
WO2017205337A1 (en) | 2016-05-23 | 2017-11-30 | Dupont Nutrition Biosciences Aps | Baking process and a method thereof |
US10568942B2 (en) | 2005-11-16 | 2020-02-25 | Pro Natura Gesellschaft für gesunde Ernährung mbH | Agent for use in the case of fructose intolerance |
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US4377602A (en) * | 1977-10-18 | 1983-03-22 | Nordstjernan Ab | Process for the preparation of a hydrolyzed product from whole grain and such a product |
EP0154135A2 (en) * | 1984-01-27 | 1985-09-11 | Lieken-Batscheider Mühlen- und Backbetriebe GmbH | Process for the preparation of a bread dough |
EP0231729A1 (en) * | 1985-12-06 | 1987-08-12 | Herwood N.V. | Process for the enzymatic degradation of whole flour of carbohydrates to produce a foodstuff, the foodstuff and its use |
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1999
- 1999-10-27 WO PCT/DK1999/000583 patent/WO2000027215A1/en active Application Filing
- 1999-10-27 AU AU63266/99A patent/AU6326699A/en not_active Abandoned
Patent Citations (3)
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US4377602A (en) * | 1977-10-18 | 1983-03-22 | Nordstjernan Ab | Process for the preparation of a hydrolyzed product from whole grain and such a product |
EP0154135A2 (en) * | 1984-01-27 | 1985-09-11 | Lieken-Batscheider Mühlen- und Backbetriebe GmbH | Process for the preparation of a bread dough |
EP0231729A1 (en) * | 1985-12-06 | 1987-08-12 | Herwood N.V. | Process for the enzymatic degradation of whole flour of carbohydrates to produce a foodstuff, the foodstuff and its use |
Cited By (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1893028A2 (en) * | 2005-06-16 | 2008-03-05 | Novozymes North America, Inc. | Method and use of a laccase enzyme in a baked product |
EP1893028A4 (en) * | 2005-06-16 | 2012-10-03 | Novozymes North America Inc | Method and use of a laccase enzyme in a baked product |
US10568942B2 (en) | 2005-11-16 | 2020-02-25 | Pro Natura Gesellschaft für gesunde Ernährung mbH | Agent for use in the case of fructose intolerance |
WO2007059956A1 (en) * | 2005-11-23 | 2007-05-31 | Pro Natura Gesellschaft für gesunde Ernährung mbH | Agent for use in the case of disorders of blood sugar metabolism, including diabetes |
US8460911B2 (en) | 2007-02-20 | 2013-06-11 | Vitacare Gmbh & Co. Kg | Agent for use in the case of fructose intolerance |
US10842854B2 (en) | 2007-02-20 | 2020-11-24 | Vitamerica Ug (Haftungsbeschränkt) | Agent for use in the case of fructose intolerance |
US11147861B2 (en) | 2007-02-20 | 2021-10-19 | Vitamerica Ug (Haftungsbeschrankt) | Agent for use in the case of fructose intolerance |
US11826406B2 (en) | 2007-02-20 | 2023-11-28 | Vitamerica Ug (Haftungsbeschrankt) | Agent for use in the case of fructose intolerance |
CN103535418A (en) * | 2013-10-24 | 2014-01-29 | 青海高健生物科技有限公司 | Highland barley whole flour biscuits having weight reducing function and containing silverweed cinquefoil root extracts |
CN103689045A (en) * | 2013-12-03 | 2014-04-02 | 李宝军 | Shiitake chrysanthemum crisp |
WO2017205337A1 (en) | 2016-05-23 | 2017-11-30 | Dupont Nutrition Biosciences Aps | Baking process and a method thereof |
CN106085995A (en) * | 2016-06-15 | 2016-11-09 | 华南理工大学 | The protein disulfide isomerase of a kind of gene site-directed transformation and application thereof |
CN106085995B (en) * | 2016-06-15 | 2019-07-12 | 华南理工大学 | A kind of protein disulfide isomerase of gene site-directed transformation and its application |
Also Published As
Publication number | Publication date |
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AU6326699A (en) | 2000-05-29 |
WO2000027215A8 (en) | 2000-07-20 |
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