WO2012130969A1 - Procédé de production d'un produit de boulangerie-pâtisserie - Google Patents

Procédé de production d'un produit de boulangerie-pâtisserie Download PDF

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Publication number
WO2012130969A1
WO2012130969A1 PCT/EP2012/055676 EP2012055676W WO2012130969A1 WO 2012130969 A1 WO2012130969 A1 WO 2012130969A1 EP 2012055676 W EP2012055676 W EP 2012055676W WO 2012130969 A1 WO2012130969 A1 WO 2012130969A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough
baked product
laminated
laminated dough
amylase
Prior art date
Application number
PCT/EP2012/055676
Other languages
English (en)
Inventor
Suchitra TRIPATHY
Sidhartha CHAKRABORTY
Original Assignee
Novozymes A/S
Novozymes South Asia Pvt. Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Novozymes A/S, Novozymes South Asia Pvt. Ltd. filed Critical Novozymes A/S
Publication of WO2012130969A1 publication Critical patent/WO2012130969A1/fr

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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
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough

Definitions

  • the present invention relates to a process for the production of baked product from laminated dough. Particularly, the present invention provides a process for producing puff pastry from a laminated dough.
  • Examples of these methods include one which comprises wrapping a fat such as butter or margarine in a rolled dough to thereby form a dough/fat/dough structure and folding it in such a manner as to give a multilayered structure; and one which comprises dispersing a fat in the form of particles in a dough to thereby give a structure wherein the fat is wrapped in the dough and then folding it in such a manner as to give a multilayered structure.
  • the laminated dough having the alternate structure of dough and fat layers gives a confectionery product having a laminated structure, since the fat layer appropriately suppresses the emission of water vapor (including carbon dioxide when baker's yeast is employed) and thus is puffed up.
  • oven-fresh bakeries which supply various fresh baked products including not only conventional white bread, bean-jam buns, jam buns and cream buns but also a number of variety buns, pies, pastries and buns stuffed with prepared foods, enjoy great popularity.
  • the selling points of these oven-fresh bakeries reside in the freshness and variety of the products of which the customers will not tire.
  • puff pastry requires the use of a very specialized shortening.
  • the fat is placed on top of the (pre-) dough and folded and rolled to form many alternating layers of dough and fat.
  • the shortening has a tough waxy body over a wide temperature range. It must approximate the consistency of the dough to remain in a continuous unbroken layer as it stretches and becomes thinner.
  • Puff pastry shortening almost always contains an aqueous phase. The fat keeps the layers of dough separate and flaky, and the moisture attributes the "puff" as it turns to steam during the baking process. Commonly 90% fat shortenings or 80% fat pastry margarines are used.
  • the invention relates to a process for producing a laminated dough comprising steps of a) mixing flour, water, a glucose oxidase and xylanase to obtain a dough; b) laminating the dough; and c) obtaining the laminated dough.
  • the invention relates to a use of a glucose oxidase and a xylanase in the preparation of a laminated dough or a baked product from a laminated dough.
  • the invention relates to a laminated dough made by the process of the first aspect.
  • the present invention relates to a process for producing a laminated dough comprising steps of a) mixing flour, water, a glucose oxidase and xylanase to obtain a dough; b) laminating the dough to obtain the laminated dough. Further, the process may comprise adding a maltogenic amylase and/or beta amylase in step a).
  • the flour component of the invention may be either processed or unprocessed flour, and may be either white or whole grain flour.
  • Flour means a material obtained by comminuting or grinding a cereal grain or edible seed.
  • Flour is a mixture of starch and protein, usually gluten-forming proteins, e.g. glutenin and gliadin mixtures.
  • Artificial flours which are mixtures of starches and proteins may also be used herein. Typical flours include wheat flour, barley flour, rye flour, oat flour, rice flour and corn flour. Mixtures of starches and proteins may also be used.
  • the flours may be bleached or unbleached, enriched, steamed or heat treated. Peanut and other nut flours may also be used. However, these flours are preferably used with other flours since they generally have distinctive flavors and would be better used as subtle flavorants.
  • the flours may also contain fiber or non-digestible polysaccharides.
  • Laminated dough of the invention includes water.
  • the total amount of water e.g., the amount of water from all sources
  • Water gives extensibility to the layer dough, which facilitates the molecules moving and stretching.
  • Desirable extensibility facilitates the laminated dough of the invention to be baked into a product having a desirable specific volume.
  • a desirable specific volume of a baked product according to the invention is at least 3 ml/g, preferably about 4.5 ml/g to about 10 ml/g, and more preferably about 4.5 ml/g to about 8.5 ml/g.
  • glucose oxidase is used in the preparation of laminated dough.
  • the glucose oxidase enzyme is an enzyme classified in EC 1.1.3.4.
  • Glucose oxidase is an oxido- reductase that catalyses the oxidation of glucose to hydrogen peroxide and D-glucono-5-lactone.
  • Glucose oxidase may be derived from Aspergillus sp. , preferably from Aspergillus oryzae or Aspergillus niger or from Bacillus sp., preferably from Bacillus licheniformis.
  • glucose oxidases include G LUZYM E TM (available from Novozymes A/S) and GRINDAMYL TM (Danisco A/S), GLUCOSE OXIDASE HP S100 and GLUCOSE OXIDASE HP S120 (Genzyme) and GLUCOSE OXIDASE SPDP (Biomeda).
  • Glucose oxidase is added into the dough in an effective amount.
  • the glucose oxidase may added to the dough in an amount of 0.1 to 500 GODU/kg of flour, 1 to 50 GODU/kg of flour, preferably 2 to 25 GODU/kg of flour
  • the dough was maintained at temperatures as indicated in table 3 and then baked to puff pastry.
  • the puff pastry was evaluated for vanous properties such as crust colour, crispiness, appearance and specific volume in comparison to the control without the addition of enzymes. The results are shown in Table 4.
  • the dough was maintained at temperatures as indicated in table 5 and then baked to puff pastry.
  • the puff pastry was evaluated for various properties such as crust colour, crispiness, appearance and specific volume in comparison to the control without the addition of enzymes. The results are shown in Table 6.
  • the dough was maintained at temperatures as indicated in table 7 and then baked to puff pastry.
  • the puff pastry was evaluated for various properties such as crust colour, crispiness, appearance and specific volume in comparison to the control without the addition of enzymes. The results are shown in Table 8.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention concerne un procédé de production d'une pâte feuilletée comprenant les étapes consistant à mélanger de la farine, de l'eau, une glucose oxydase et de la xylanase afin d'obtenir de la pâte; à feuilleter la pâte; et à obtenir de la pâte feuilletée. Ledit procédé peut, en outre, comprendre une étape consistant à ajouter une amylase maltogène et/ou une bêta-amylase.
PCT/EP2012/055676 2011-03-29 2012-03-29 Procédé de production d'un produit de boulangerie-pâtisserie WO2012130969A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IN1022/CHE/2011 2011-03-29
IN1022CH2011 2011-03-29

Publications (1)

Publication Number Publication Date
WO2012130969A1 true WO2012130969A1 (fr) 2012-10-04

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2012/055676 WO2012130969A1 (fr) 2011-03-29 2012-03-29 Procédé de production d'un produit de boulangerie-pâtisserie

Country Status (1)

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WO (1) WO2012130969A1 (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013092335A3 (fr) * 2011-12-21 2013-08-15 Nestec S.A. Produits de pâte de structure à cellules ouvertes et leurs procédés de fabrication
WO2016109422A1 (fr) 2014-12-29 2016-07-07 Intercontinental Great Brands Llc Amélioration enzymatique de la saveur et de la texture de son et de germe
WO2016162454A1 (fr) * 2015-04-10 2016-10-13 Dsm Ip Assets B.V. Procédé de préparation d'une pâte
US20170150729A1 (en) * 2015-11-26 2017-06-01 Rheon Automatic Machinery Co., Ltd. Method of producing a piece of laminated dough, a piece of laminated dough, and a method of baking a piece of laminated dough
JP2020178721A (ja) * 2020-08-17 2020-11-05 日油株式会社 製パン用油脂組成物および製パン用穀粉生地
WO2021030652A1 (fr) * 2019-08-15 2021-02-18 Pragel Llc Produit à base de pâte cuit ayant de nombreuses couches et procédés de formation de celui-ci
CN113558081A (zh) * 2020-04-29 2021-10-29 诺维信公司 一种酶法减少烘焙产品中油脂使用量的方法

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0120693A1 (fr) 1983-03-25 1984-10-03 Novo Nordisk A/S Produit d'enzyme d'amylase maltogénique, sa préparation et son utilisation
EP0396162A1 (fr) * 1989-03-23 1990-11-07 Unilever N.V. Améliorants pour le pain
EP0463706A1 (fr) 1990-07-24 1992-01-02 Gist-Brocades N.V. Clonage et expression de gènes de xylanases d'origine fongique
US5447738A (en) * 1992-05-11 1995-09-05 Van Den Bergh Foods Co., Division Of Conopco, Inc. Deep-frozen, pre-proofed doughs
WO1999043794A1 (fr) 1998-02-27 1999-09-02 Novo Nordisk A/S Variantes d'alpha-amylase maltogene
WO2004023879A1 (fr) 2002-09-11 2004-03-25 Puratos Naamloze Vennootschap Utilisation d'enzymes de famille 8 possedant une activite xylanolytique en boulangerie
WO2005077191A1 (fr) 2004-02-11 2005-08-25 Novozymes A/S Preparation de produit a base de pate
WO2006032281A2 (fr) 2004-09-24 2006-03-30 Novozymes A/S Procede de preparation d'un produit a base de pate
EP2266405A2 (fr) * 2004-03-12 2010-12-29 Danisco A/S Enzymes fongiques lipolytiques
WO2011070101A1 (fr) 2009-12-09 2011-06-16 Novozymes A/S Méthodes permettant de produire des variantes de xylanase gh8

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0120693A1 (fr) 1983-03-25 1984-10-03 Novo Nordisk A/S Produit d'enzyme d'amylase maltogénique, sa préparation et son utilisation
EP0396162A1 (fr) * 1989-03-23 1990-11-07 Unilever N.V. Améliorants pour le pain
EP0463706A1 (fr) 1990-07-24 1992-01-02 Gist-Brocades N.V. Clonage et expression de gènes de xylanases d'origine fongique
US5447738A (en) * 1992-05-11 1995-09-05 Van Den Bergh Foods Co., Division Of Conopco, Inc. Deep-frozen, pre-proofed doughs
WO1999043794A1 (fr) 1998-02-27 1999-09-02 Novo Nordisk A/S Variantes d'alpha-amylase maltogene
WO2004023879A1 (fr) 2002-09-11 2004-03-25 Puratos Naamloze Vennootschap Utilisation d'enzymes de famille 8 possedant une activite xylanolytique en boulangerie
WO2005077191A1 (fr) 2004-02-11 2005-08-25 Novozymes A/S Preparation de produit a base de pate
EP2266405A2 (fr) * 2004-03-12 2010-12-29 Danisco A/S Enzymes fongiques lipolytiques
WO2006032281A2 (fr) 2004-09-24 2006-03-30 Novozymes A/S Procede de preparation d'un produit a base de pate
WO2011070101A1 (fr) 2009-12-09 2011-06-16 Novozymes A/S Méthodes permettant de produire des variantes de xylanase gh8

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
BAILEY'S INDUSTRIAL OIL AND FAT PRODUCTS, vol. 3, 1985, pages 109 - 110
FOGARTY; KELLY, PROGRESS IN INDUSTRIAL MICROBIOLOGY, vol. 15, 1979, pages 112 - 115

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013092335A3 (fr) * 2011-12-21 2013-08-15 Nestec S.A. Produits de pâte de structure à cellules ouvertes et leurs procédés de fabrication
WO2016109422A1 (fr) 2014-12-29 2016-07-07 Intercontinental Great Brands Llc Amélioration enzymatique de la saveur et de la texture de son et de germe
US11089788B2 (en) 2014-12-29 2021-08-17 Intercontinental Great Brands Llc Enzymatic bran and germ flavor and texture improvement
US11766047B2 (en) 2014-12-29 2023-09-26 Intercontinental Great Brands Llc Enzymatic bran and germ flavor and texture improvement
WO2016162454A1 (fr) * 2015-04-10 2016-10-13 Dsm Ip Assets B.V. Procédé de préparation d'une pâte
AU2016245948B2 (en) * 2015-04-10 2020-05-21 Dsm Ip Assets B.V. Method for preparing a dough
US20170150729A1 (en) * 2015-11-26 2017-06-01 Rheon Automatic Machinery Co., Ltd. Method of producing a piece of laminated dough, a piece of laminated dough, and a method of baking a piece of laminated dough
WO2021030652A1 (fr) * 2019-08-15 2021-02-18 Pragel Llc Produit à base de pâte cuit ayant de nombreuses couches et procédés de formation de celui-ci
CN113558081A (zh) * 2020-04-29 2021-10-29 诺维信公司 一种酶法减少烘焙产品中油脂使用量的方法
WO2021218995A1 (fr) * 2020-04-29 2021-11-04 诺维信公司 Procédé enzymatique pour réduire la quantité d'utilisation de matières grasses et d'huile dans un produit de boulangerie
JP2020178721A (ja) * 2020-08-17 2020-11-05 日油株式会社 製パン用油脂組成物および製パン用穀粉生地
JP7160071B2 (ja) 2020-08-17 2022-10-25 日油株式会社 製パン用油脂組成物および製パン用穀粉生地

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