WO2015048727A1 - Augmentation de l'acide phénolique libre dans des aliments à base de céréales - Google Patents

Augmentation de l'acide phénolique libre dans des aliments à base de céréales Download PDF

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Publication number
WO2015048727A1
WO2015048727A1 PCT/US2014/058261 US2014058261W WO2015048727A1 WO 2015048727 A1 WO2015048727 A1 WO 2015048727A1 US 2014058261 W US2014058261 W US 2014058261W WO 2015048727 A1 WO2015048727 A1 WO 2015048727A1
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Prior art keywords
composition
bran
enzyme
preferment
pretreated
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PCT/US2014/058261
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English (en)
Inventor
Ronald AIMUTIS
Jeffrey L. Casper
Sean M. FINNNIE
Vicenta Garcia CAMPAYO
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Ardent Mills, Llc
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Publication of WO2015048727A1 publication Critical patent/WO2015048727A1/fr

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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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/20—Shaping or working-up of animal feeding-stuffs by moulding, e.g. making cakes or briquettes
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/14—Pretreatment of feeding-stuffs with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/25—Shaping or working-up of animal feeding-stuffs by extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/20—Feeding-stuffs specially adapted for particular animals for horses
    • 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
    • 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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Definitions

  • the present disclosure relates to novel methods for increasing the free phenolic acid content of grain-based food products, such as powders (for example, germ, bran, or aleurone fraction), breads, cereals, and animal feed.
  • powders for example, germ, bran, or aleurone fraction
  • breads for example, cereals, and animal feed.
  • embodiments according to the disclosure comprise the steps of pretreating bran, including aleurone and/or pericarp, with at least one enzyme, adding the pretreated bran to a preferment composition, and allowing the preferment composition to ferment.
  • additional ingredients may be added to the fermented composition, and the fermented composition may be allowed to further ferment in a second fermentation step.
  • Yet further embodiments relate to dough products and grain-based food products prepared from the pretreated bran.
  • Bran Is a source of several essential vitamins and minerals, including, for example, vitamin B8, niacin, vitamin E, potassium, magnesium, calcium, iron, and zinc. Bran is also a source of many antioxidants and phytochemicals.
  • the aleurone component of bran that is responsible for the majority of the nutritional benefits of whole wheat, as the aleurone layer is more nutritionally dense than other components.
  • the aleurone layer of bran is a rich source of vitamins, minerals, sterols, essential fatty acids, nutrient fibers, high-quality protein and bioactive substances, such as phenolic compounds, lignan, betaine, and phyfate.
  • Aleurone contains a high concentration of fiber, and the fiber in aleurone may improve digestion in the large intestine as well as slow resorption in the small intestine and bind undesired substances. In so doing, aleurone may contribute to detoxification and a long-lasting feeling of satisfaction.
  • the aleurone layer is also a concentrated source of both "free" and “bound” forms of phenolic acid compounds, which are believed to have antioxidant and anti-inflammatory properties.
  • the free versus bound status of phenolic acid compounds results in differences in health benefits and properties. Indeed, whether a phenolic acid compound is bound or free will impact which tissues of the body will receive the antioxidant and/or anti-inflammatory benefits of the phenolic acid compound.
  • bound phenolic acid compounds cannot be absorbed in the upper digestive tract, but may be released in the lower digestive tract by, for example, bacterial feru!ic acid esterases and further metabolized or absorbed by the endothelial ceils of the gut.
  • Free phenolic compounds are readily absorbed from the upper gastrointestinal tract into the blood, where these free phenolic acid compounds may confer antioxidant and anti-inflammatory properties to many tissue types in the body. Accordingly, it is desirable to increase the amount of free phenolic acid
  • cereal grains and particularly the bran or aleurone portion of cereal grains, in order to impart increased nutritional benefits to food products comprising whole grains, such as powders, breads, cereals, and animal feed,
  • the free phenolic acid content of bran is increased by pretreating bran with at least one enzyme, adding the pretreated bran to a preferment composition, and allowing the preferment composition to ferment to form a fermented composition.
  • additional ingredients may be added to the fermented composition, and the fermented composition may be allowed to further ferment in a second fermentation step.
  • the fermented composition may be, for example, a fermented dough composition or a fermented batter composition.
  • dough products and grain-based food goods comprising free phenolic acid prepared by pretreating bran with at least one enzyme, adding the pretreated bran to a preferment dough composition, and allowing the preferment dough composition to ferment to form a fermented dough composition, and, in the case of grain-based food products goods, baking, extruding, pel!etizing, pulverizing, and/or drying the fermented dough composition.
  • Figure 1 is a graph showing the impact of solid state enzyme treatment over time on the free trans-ferulic acid content of aleurone, bran, and pericarp.
  • Figure 2 is a graph showing the impact of pellitizing on free trans-ferulic acid content, wherein “untreated” indicates no enzymes were added, “2hr” indicates the material was enzyme treated for 2 hours, “4hr” indicates the material was enzyme treated for 4 hours, “low temp” indicates the material was enzyme treated at a low temperature, and “high temp” indicates the material was enzyme treated at a high temperature.
  • Figure 3 is a graph showing the percent increase in free trans-ferulic acid content in pellets comprising enzyme-treated material compared to pellets comprising untreated material under the same conditions.
  • “2hr” and !, 4hr” indicates the material was enzyme treated for either 2 hours or 4 hours, respectively, and "low temp” and “high temp” indicted the material was enzyme treated at a low temperature or a high temperature, respectively.
  • Figure 4 is a graph showing the free trans-ferulic acid content of pre- exfruded cereal premix and finished cereals made with untreated and enzyme-treated wheat bran and aleurone.
  • “2hr” and “4hr” indicate the material was enzyme treated for either 2 hours or 4 hours, respectively.
  • Figure 5 is a graph showing the effect of fermentation time, enzyme pretreatment, and direct enzyme addition during bread making on the free trans-ferulic acid content of bread made with whole wheat, bran, and aieurone.
  • “Ohr”, “2hr”, and “4hr” indicate the material was not pretrea ed with the enzyme, the material was enzyme pretreated for 2 hours, or the material was enzyme pretreated for 4 hours, respectively.
  • the free phenolic acid content of bran or aieurone enriched bran fraction may be increased by pretreating the bran, which may comprise aieurone and/or pericarp, with at least one enzyme, adding the pretreated bran to a preferment composition, and allowing the preferment composition, also referred to herein as the sponge, to ferment, or rest.
  • the preferment composition also referred to herein as the sponge
  • the preferment composition may be dried, and the dried composition subsequently may be added to a fermented composition or consumed directed, for example as a nutritional supplement.
  • the resultant fermented composition is referred to herein as unproofed.
  • the fermented composition may be a fermented dough composition, !n other exemplary embodiments, the fermented composition may be a fermented batter composition.
  • the fermentation may be carried out by any organism or combination of organisms recognized in the art.
  • the fermentation may be a yeast fermentation.
  • the fermentation may be a bacterial fermentation, such as a lactic acid fermentation.
  • a lactic acid fermentation may be used to acquire a fermented bread dough composition, such as a sourdough or non-sourdough bread composition. It is recognized that the fermentation organism may be able to ferment fibers in the composition and may have specific enzyme activities, such as esterase activity.
  • additional ingredients may be added to the fermented composition, and the fermented composition may be allowed to further ferment in a second fermentation step, known as proofing.
  • bran refers to the outer layers of cereal grain, comprising both aleurone and pericarp. Aleurone is botanical!y part of the endosperm, but is separated from the endosperm with the bran during milling and therefore may be considered part of the bran.
  • Bran is an integral part of whole grains, and may be present in and may be milled from any cereal grain, including for example rice, corn, wheat, oats, barley, and millet. Bran contains ferulic acid, which is a phenolic acid compound found in plant ceil walls. As used herein, the term bran may include aleurone.
  • the term "aleurone” means the outermost layer or layers of endosperm in cereal grains, such as wheat.
  • the aleurone surrounds the endosperm and may be separated from the wheat germ and starchy endosperm by standard milling processes known in the art.
  • Aleurone may also comprise low levels of starch and pericarp, and represents a major portion of whole grain's nutritional benefits. It is believed that aleurone is more accessible to enzymatic conversion by certain enzymes, such as xylanase and feruiic acid esterase, than bran as a whole, and therefore the aleurone portion of bran, may, in certain embodiments, result in greater quantities of free phenolic acid compounds after enzyme pretreatment.
  • the bran used in accordance with the embodiments disclosed herein may be obtained in a conventional manner in a grain mill or by any other method known in the art.
  • the aleurone used in accordance with the embodiments disclosed herein may be isolated from bran and further processed using physical, such as mechanical- abrasive and biological-enzymatic, methods known in the art, ⁇ n certain embodiments disclosed herein, the aleurone used may be obtained from any cereal grain comprising aleurone, including for example rice, rye, corn, wheat, oafs, barley, and millet.
  • Enzyme pretreatment of bran has shown potential in increasing the content of free phenolic acid compounds. Although not wishing to be bound by theory, it is believed that enzymatic pretreatment in combination with standard food processes, such as providing shear and heat, may amplify the quantity of free phenolic acid compounds in the composition and/or the finished food or feed material. As disclosed herein, in certain embodiments, the free phenolic acid content of a fermented composition may be increased by preteating bran with at ieast one enzyme, adding the pretreated bran to a preferment composition, and allowing the preferment composition to ferment.
  • sequence of events wherein first the bran is pretreated with at Ieast one enzyme, followed by subsequently adding the pretreated bran to a preferment composition yields superior results (e.g., increased phenolic acid content) as compared to simultaneously adding at Ieast one enzyme and bran to a preferment composition or adding at Ieast one enzyme to a preferment composition followed by the addition of bran.
  • the free phenolic acid content of a fermented dough composition may be increased by preteating bran with at Ieast one enzyme, adding the pretreated bran to a preferment dough composition, and allowing the preferment dough composition to ferment.
  • first pretreating bran with at Ieast one enzyme results in an increased amount of free phenolic acid compounds as compared to adding untreated bran and at Ieast one enzyme to a preferment composition and allowing the preferment composition to ferment.
  • pretreating bran with at ieast one enzyme adding the pretreated bran to a preferment composition and allowing the preferment composition to ferment results in an increased amount of free phenolic acid compounds as compared to pretreating bran with at Ieast one enzyme and adding the pretreated bran to a preferment composition without ailowing the preferment composition to ferment.
  • the bran is treated with the at least one enzyme for at least about 15 minutes before the enzyme-treated bran is added to the preferment composition. In certain other exemplary embodiments, the bran is treated with the at least one enzyme for at least about 30 minutes, at least about 45 minutes, at least about 1 hour, at least about 2 hours, at least about 3 hours, or at least about 4 hours before the enzyme-treated bran is added to the preferment composition.
  • the pretreatment may be any enzyme capable of increasing the free phenolic acid content of bran.
  • the at least one enzyme may be chosen from protease, xylanase, ⁇ -glucanase, celiulase, phytase, and feruiic acid esterase.
  • the pretreatment step may be performed at a temperature at which the at least one enzyme is active.
  • the bran may be pretreated at a temperature ranging from about 40°C (104°F) to about 74 °C (185°F).
  • the bran may be pretreated at a temperature ranging from about 45°C to about 60°C, or about 50°C to about 55°C.
  • water may also be added to the bran during the pretreatment.
  • water is added to yield a moisture content of the pretreatment mixture comprising bran, water, and at least one enzyme ranging from about 20% to about 70%.
  • the bran may be pretreaied to have a final moisture content ranging from about 30% to about 80%, such as about 35% to about 55%,
  • water may be added to the bran at a temperature that is higher than the desired pretreatment temperature, such that when the water is mixed with the bran and the at least one enzyme, the final temperature of the mixture is the desired pretreatment temperature.
  • the water may be added to the bran at a temperature of at least about 45 °C, at least about 55°C, at least about 65°C, and at least about 74°C.
  • phenolic acid compounds include any known free or bound phenolic acid compounds.
  • phenolic acid compounds may include, for example, p-coumaric acid, sinapic acid, caffeic acid, and feruiic acid, such as trans-ferulic acid.
  • the preferment composition may include any ingredients known in the art for producing baked goods, such as, for example, flour, yeast, water, salt, and sugar.
  • ingredients known in the art for producing baked goods such as, for example, flour, yeast, water, salt, and sugar.
  • One skilled in the art could readily adjust the amounts and types of ingredients in the preferment composition in order to arrive at the desired baked good.
  • the pretreated bran may be added in any order, including together with the other ingredients, before the addition of other ingredients, or after the addition of other ingredients.
  • the preferment composition may be allowed to ferment for at least about 10 minutes, such as at least about 15 minutes, at least about 30 minutes, at least about 1 hour, at least about 2 hours, at least about 3 hours, or at least about 4 hours.
  • the composition may be baked extruded, peiietized, pulverized, and/or dried.
  • any additional ingredients known to those in the art may be added, and the fermented composition subsequently may be allowed to further ferment in a second fermentation step.
  • the second fermentation step may comprise steps know to those in the art of baking. One skilled in the art would readily recognize appropriate times, temperatures, and conditions in order to arrive at the desired fermented composition.
  • the composition may then be baked to form a baked good, such as bread.
  • the enzyme pretreated bran may be used to make dough and dough products; batter, baked products, such as bread, pastries, muffins; beverages such as beer and non-alcoholic beverages, and the like, by any method known to those of skill in the art. It is contemplated that any grain may be used in the processes described herein, such as wheat, barley, rye, oats, hulled varieties, hull-less varities, etc. In at least one embodiment, the grain is wheat, and the wheat may be chosen from any wheat variety, including red wheat, white wheat, soft wheat, hard wheat, spring wheat and winter wheat.
  • peripheral was obtained from an aieurone production line processing hard red winter wheat bran.
  • Enzyme treatment was performed using a combination of the foliowing two commercially available enzymes: (1 ) ferulic acid esterase Depo! 740L (from
  • ferulic acid esterase has a working pH ranging from about 4 to about 8 and an optimal temperature ranging from about 40°C to about 85°C.
  • the solid state enzyme treatment of the bran, aleurone and pericarp was conducted by adding 500ppm each of xylanase and Fase, on a substrate weight basis, to water to provide a final moisture content of approximately 30%.
  • the water was added very slowly while mixing in a Hobart N-50 mixer outfitted with a paddle, and mixed on 2 nd speed until uniform, approximately 5 minutes. After this time, the paddle and bowl were scraped and the material was mixed for an additional 5 minutes on 2 nd speed.
  • the product was then transferred to plastic containers outfitted with lids and placed in a humidified temperature controlled chamber set at 48°C (1 18°F). Samples were pulled at the desired time and the enzyme mixture was inactivated by heating the material to 82°C (180°F).
  • FIG. 1 illustrates the impact of the solid state enzyme treatment over time on the free ferulic acid content in the bran, aleurone, and pericarp. It is shown that the bran, aleurone and pericarp all contained similar amounts of free ferulic acid prior to enzyme treatment. As the enzyme treatment progressed, however, it is shown that the aleurone and pericarp contained similar amounts of free feruiic acid with similar increasing rates of evolution of the free ferulic acid.
  • Example 1 The process detailed above in Example 1 was scaled to produce 15 kg of material to cover the following three application experiments: animal feed pellets, cerea and bread.
  • an 80qt Hobart planetary mixer was used to blend in the enzymes and water to reach approximately 30% moisture.
  • the water was heated to 74°C (185°F) to produce a finished temperature of approximately 60°C (140°F) in the materials so that the material would be close to incubation temperature.
  • the treated materials were spread on trays and heated to 82°C (180°F) to inactivate the enzyme mixture. After inactivation, the moisture content was determined so that the solids added from each materiai could be properiy standardized for each application.
  • Table 1 shows the percent moisture and percent solids of the enzyme-treated and untreated bran and aieurone.
  • a standard equine pellet formula was utilized to measure the free phenolic acid content in pellets produced using untreated wheat bran, untreated aleurone, bran treated with enzymes for 2 and 4 hours, and aleurone treated with enzymes for 2 and 4 hours. Each formula was pellefized at two temperature targets: low (60-63°C) and high (77-79°C). The formula in Table 2 below was used as the base formula, and 2 nd clear flour was used for the standard pellet. The 2 nd clear flour was replaced with the material being evaluated at the same percent inclusion, adjusting for the moisture to keep the % solids added to the pellet formula constant.
  • Pellets were produced using a Buhler pilot pellet mill (Buhler AG, Uzwil Switzerland). During pel!etizing, approximately 3-6% moisture was added via steam, most of which was removed during the cooling process.
  • Figure 2 illustrates the results of the peptization on the free trans-ferulic acid content of the pellets. It is shown that the free trans-feru!ic acid content is greatest in the pellets containing aleurone that had been enzyme treated for 4 hours, and second greatest in the pellets containing aleurone that had been enzyme treated for 2 hours.
  • Figure 3 shows the percent increase in free trans-ferulic acid in pellets with enzyme treated materials as compared to pellets produced from untreated materials under the same conditions. As shown in Figure 3, the percent increase in free trans-ferulic acid was greatest in pellets containing aleurone that had been enzyme treated for 4 hours, and second greatest in pellets containing aleurone that had been enzyme treated for 2 hours.
  • a direct expanded corn puff type cereal (having a formula approximating a Kix ® type cereal) was prepared, containing 20% of the tested materials (wheat bran, aleurone, and pericarp) at various treatment times (enzyme addition for 0, 2, and 4 hours) for analytical purposes.
  • an Anderson Dahlen Ribbon Blender (801b size) was used.
  • a Leland Southwest Double Action Paddle Mixer (501b size) was used.
  • the minor ingredients (ingredients weighing less than one pound) were weighed out in the lab.
  • the major ingredients were weighed out and added to the mixer, and then the minor ingredients were added to the mixer.
  • the materials were blended for 7 to 10 minutes and then placed in a lined drum for future use.
  • the extruder used was a Baker Perkins MPF24 (24mm diameter; 25:1 L/D).
  • the dryer used was an Aeroglide Tray dryer. The puffs were dried with the dryer temperature set to 1 10°C with a residence time in the dryer of 4 minutes.
  • Tables 4-8 below show the formulae used for the control cereal puffs, the cereal puffs with wheat bran, and the cereal puffs with aieurone, respectively.
  • Table 7 lists the moisture content and density of the untreated pericarp, untreated aieurone, aieurone that has been enzyme treated for 2 hours and 4 hours, untreated wheat bran, and wheat bran that has been enzyme treated for 2 hours and 4 hours.
  • Figure 4 shows the free trans-ferulic acid content of pre ⁇ extruded cereal prernix and finished cereals made with untreated and enzyme treated (2 and 4 hours) wheat bran and aleurone. As shown in Figure 4, the greatest concentration of free trans-ferulic acid was bran and aleurone that had been treated for 2 hours and 4 hours, with the free trans-ferulic acid content increasing with increased treatment time.
  • a whole wheat bread formula was used as a controi reference for both straight dough (no prefermentation) and sponge-in-dough (prefermentation) processes, both of which are common in the baking industry.
  • the whole wheat reference was also treated with a direct addition of enzymes at the same level, bran content basis, as in the enzyme treatment process. This would provide an understanding of the efficacy of whole wheat flour with enzymes.
  • Figure 5 shows the effect of fermentation time (2 and 4 hours), enzyme pretreatment (untreated versus 4 hour pretreatment), and direct enzyme addition during bread making on the free irans-ferulic acid content of bread made with whole wheat, bran, and aieurone.
  • the free-transferuiic acid content increased significantly when comparing (1 ) bread made from adding untreated aieurone to a preferment dough composition together with an enzyme mixture to (2) bread made from adding enzyme pretreated aieurone to a preferment dough composition when the preferment dough composition is allowed to ferment. It is this sequential process of enzyme pretreatment, followed by fermentation, that provided the greatest liberation of free phenoiics compounds using standard food processes.

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Abstract

La présente invention concerne des procédés d'augmentation de la teneur en acide phénolique libre dans des produits alimentaires à base de céréales tels que des poudres, du pain, des céréales et des aliments pour animaux. Les procédés selon l'invention comprennent les étapes de pré-traitement de son, comprenant un aleurone et/ou péricarpe, comprenant au moins une enzyme et d'ajout du son pré-traité à une composition de pré-fermentation et une étape consistant à laisser fermenter la composition de pré-fermentation. Dans d'autres modes de réalisation de l'invention, des ingrédients supplémentaires peuvent être ajoutés à la composition fermentée, et la composition fermentée peut être laissée fermenter davantage dans une seconde étape de fermentation. D'autres modes de réalisation encore concernent des produits et des marchandises cuits au four préparés à partir du son pré-traité.
PCT/US2014/058261 2013-09-30 2014-09-30 Augmentation de l'acide phénolique libre dans des aliments à base de céréales WO2015048727A1 (fr)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070184175A1 (en) * 2005-12-22 2007-08-09 Rubio Felipe A Continuous production of cereal flour and whole-cereal flour for grain-based foods, using a low-moisture precooking
WO2013024056A1 (fr) * 2011-08-12 2013-02-21 Puratos Nv Nouvelles compositions de levain et leurs procédés de préparation

Patent Citations (2)

* Cited by examiner, † Cited by third party
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