US20160007618A1 - Sugar-producing and texture-improving bakery methods and products formed therefrom - Google Patents

Sugar-producing and texture-improving bakery methods and products formed therefrom Download PDF

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US20160007618A1
US20160007618A1 US14/793,992 US201514793992A US2016007618A1 US 20160007618 A1 US20160007618 A1 US 20160007618A1 US 201514793992 A US201514793992 A US 201514793992A US 2016007618 A1 US2016007618 A1 US 2016007618A1
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Prior art keywords
dough
weight
bakery product
sugar
thermally
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Guohua Feng
Emily Guilfoyle
Jesse Stinson
Lawrence Skogerson
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Caravan Ingredients Inc
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Caravan Ingredients Inc
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Priority to US14/793,992 priority Critical patent/US20160007618A1/en
Assigned to CARAVAN INGREDIENTS INC. reassignment CARAVAN INGREDIENTS INC. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: GUILFOYLE, Emily, STINSON, JESSE, FENG, GUOHUA, SKOGERSON, LAWRENCE
Publication of US20160007618A1 publication Critical patent/US20160007618A1/en
Priority to US15/966,860 priority patent/US20180242598A1/en
Priority to US17/746,598 priority patent/US12256743B2/en
Priority to US18/812,302 priority patent/US20240407378A1/en
Abandoned legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C12N9/2414—Alpha-amylase (3.2.1.1.)
    • C12N9/2417—Alpha-amylase (3.2.1.1.) from microbiological source
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase

Definitions

  • the present invention is broadly concerned with the preparation of bakery products by incorporating a specific enzyme formulation that generates sugar during baking.
  • the final product is free of, or substantially free of, added sugar and fructose, while still having a taste and flavor equal to or better than equivalent products made with added sugar.
  • the present invention significantly improves the textural quality and shelf-life of the bakery products through the synergistic interactions of the included enzymes.
  • Bakery products are generally appealing to consumers due to their freshness and sweet taste. With prior art products, this is due to the addition of sugars, such as sucrose, high fructose corn syrup, honey, etc., to the ingredients used to form the products. Recently, added sugar has been singled out as one of the unhealthiest ingredients in food. Added sugars contain high levels of fructose (generally 50%), which has been associated with potential health risks. Fructose is metabolized in the liver, resulting in harmful end products like triglycerides, uric acid, and free radicals. This can lead to health ailments such as non-alcoholic fatty liver disease, increased LDL cholesterol, cardiovascular disease, gout, and/or higher triglycerides, among other things.
  • sugars such as sucrose, high fructose corn syrup, honey, etc.
  • the present invention is broadly concerned with a method of forming a bakery product, where the method comprises providing a dough comprising:
  • the invention also provides a dough useful for forming a yeast-raised bakery product and comprising a source of starch, yeast, and water.
  • the improvement is that the dough comprises a thermally-stable amyloglucosidase that exhibits activity at temperatures at which the starch gelatinizes, and an enzyme selected from the group consisting of:
  • the invention provides a yeast-raised bakery product formed from flour, yeast, and water.
  • the improvement is that the product comprises:
  • FIG. 1 is a graph comparing the sugar production capabilities of a conventional RSD amyloglucosidase (AMG 1100) to a thermally-stable amyloglucosidase (Po-AMG) from Example 1;
  • AMG 1100 RSD amyloglucosidase
  • Po-AMG thermally-stable amyloglucosidase
  • FIG. 2 is a graph comparing the bread resilience modification capabilities of a conventional RSD amyloglucosidase (AMG 1100) to a thermally-stable amyloglucosidase (Po-AMG) from Example 1;
  • AMG 1100 RSD amyloglucosidase
  • Po-AMG thermally-stable amyloglucosidase
  • FIG. 3 is a graph comparing the bread adhesiveness modification capabilities of a conventional RSD amyloglucosidase (AMG 1100) to a thermally-stable amyloglucosidase (Po-AMG) from Example 1;
  • AMG 1100 RSD amyloglucosidase
  • Po-AMG thermally-stable amyloglucosidase
  • FIG. 4 is a graph illustrating that both a conventional RSD amyloglucosidase (AMG 1100) and a thermally-stable amyloglucosidase (Po-AMG) can be used to produce small amounts of sugar during the dough mixing and dough proofing stages from Example 2;
  • AMG 1100 RSD amyloglucosidase
  • Po-AMG thermally-stable amyloglucosidase
  • FIG. 5 is a graph illustrating the total amounts of glucose produced by either a RSD amyloglucosidase (AMG 1100), or a thermally-stable amyloglucosidase (Po-AMG), or the combination of the two in finished bread from Example 2;
  • AMG 1100 RSD amyloglucosidase
  • Po-AMG thermally-stable amyloglucosidase
  • FIG. 6 is a graph illustrating that a significant amount of glucose can only be produced by a thermally-stable amyloglucosidase (Po-AMG), whereas the conventional amyloglucosidase (AMG 1100) was not able to produce a significant amount of glucose during baking from Example 2;
  • Po-AMG thermally-stable amyloglucosidase
  • AMG 1100 conventional amyloglucosidase
  • FIG. 7 is a graph showing the effects of reducing the added sugar, or sucrose, in dough formulas on the performance of anti-staling enzymes in terms of reducing the crumb firmness from Example 3;
  • FIG. 8 is a graph showing the effects of reducing the added sugar, or sucrose, in dough formulas on the performance of anti-staling enzymes in terms of the amount of the enzyme end-product (i.e., maltose) produced in the bread from Example 3;
  • FIG. 9 is a graph comparing the glucose, fructose, and maltose contents in various bread formulations in Example 4.
  • FIG. 10 is a graph of the relative sweetness of the different bread formulations in Example 4.
  • FIG. 11 is a graph of the firmness of the different bread formulations in Example 4.
  • FIG. 12 is a graph of the resilience of the different bread formulations in Example 4.
  • FIG. 13 shows sensory results comparing a control bread to the test bread formulated in Example 5.
  • FIG. 14 provides sensory evaluation results showing the sweetness of a control bread compared to the test bread formulated in Example 5;
  • FIG. 15 shows sensory preference results of a control bread compared to the test bread formulated in Example 5.
  • FIG. 16 is a graph showing the sugar contents of a control bread compared to a test bread according to the invention in Example 5.
  • the present invention is concerned with novel dough formulations as well as novel methods of making yeast-raised, bakery products, and other bakery products with these formulations.
  • These products include those selected from the group consisting of breads, pretzels, English muffins, buns, rolls, tortillas (both corn and flour), pizza dough, bagels, and crumpets.
  • ingredients for the particular product are mixed together. Typical ingredients and their preferred ranges are set forth in Table 1.
  • Sugars that can be added to the formulation include sucrose, glucose, fructose, high fructose corn syrup, honey, brown sugar, lactose, galactose, maple syrup, and rice syrup. “Added sugar” does not include sugar that could be inherently present in other ingredients (e.g., as part of the flour) in the dough mixture, nor does it include sugar alcohols (e.g., xylitol, sorbitol) or artificial sweetening ingredients.
  • the added sugar is about 0% by weight, and in another embodiment the added sugar is 0% by weight.
  • MANUs and AGUs are measures of the enzymatic activity of an amylase and an amyloglucosidase, respectively.
  • one unit of MANU is defined as the amount of enzyme required to release one pmol of maltose per minute at a concentration of 10 mg of maltotriose (Sigma M 8378) substrate per ml of 0.1 M citrate buffer, pH 5.0 at 37° C. for 30 minutes.
  • AGU Amyloglucosidase Unit
  • the dough will include a source of starch, such as those selected from the group consisting of wheat flour, rye flour, oat flour, barley flour, triticale flour, rice flour, tapioca starch, corn starch, wheat starch, rice starch, potato starch, corn flour, and potato flour.
  • the source of starch will typically be included to provide levels of from about 50% to about 95% by weight starch, and preferably from about 65% to about 85% by weight starch, based upon the total weight of the flour taken as 100% by weight.
  • flour is the source of starch, this will typically result in flour levels of from about 40% to about 70% by weight flour, and preferably from about 50% to about 60% by weight flour, based upon the total weight of the dough taken as 100% by weight.
  • the yeast used can be any yeast conventionally used in yeast-raised bakery products, with cream and compressed yeast being preferred.
  • Suitable dough strengtheners include those selected from the group consisting of sodium stearoyl lactylate, ethoxylated monoglyceride, diacetyl tartaric acid esters of mono- and diglycerides (DATEM), and mixtures thereof.
  • Preferred mold inhibitors include those selected from the group consisting of calcium and/or sodium propionate, potassium sorbate, vinegar, raisin juice concentrate, and mixtures thereof.
  • the preferred oil or fat is selected from the group consisting of soy oil, partially hydrogenated soy oil, lard, palm oil, corn oil, cottonseed oil, canola oil, and mixtures thereof.
  • Suitable flour improvers include those selected from the group consisting of ascorbic acid, potassium bromate, potassium iodate, azodicarboamide, calcium peroxide, and mixtures thereof. While any conventional emulsifier can be utilized, preferred emulsifiers include polyoxyethylene sorbitan monostearate (typically referred to as Polysorbate 60) and monoglycerides, such as powdered and hydrated monoglycerides, citrated monoglycerides, and succinylated monoglycerides.
  • polyoxyethylene sorbitan monostearate typically referred to as Polysorbate 60
  • monoglycerides such as powdered and hydrated monoglycerides, citrated monoglycerides, and succinylated monoglycerides.
  • the dough will also include a thermally-stable amyloglucosidases.
  • the thermally-stable amyloglucosidase utilized in the present invention should be selected so that it is active and available to act on starch as it gelatinizes during the baking process. That is, the bulk of the starch present in the dough prior to baking is in the form of a starch granule, which is not readily acted upon by enzymes.
  • the raw starch will begin to gelatinize at about 65° C. and is typically fully gelatinized by around 85° C. Gelatinized starch is more easily hydrolyzed into glucose by amyloglucosidases.
  • the selected thermally-stable amyloglucosidase should be sufficiently heat-stable that it is able to act on the starch in the dough as the dough transitions to bread (i.e., it should be active, or at least partially active, from about 65° C. to about 85° C.).
  • the selected thermally-stable amyloglucosidase is inactivated by the end of baking (i.e., about 95° C. to about 100° C.) as residual amyloglucosidase activity in fully baked products can negatively affect the quality of the final product during its shelf life.
  • thermally-stable amyloglucosidases for use in the present invention will have a half-life (T 1/2 ) of from about 1 minute to about 30 minutes at about 85° C., preferably from about 3 minutes to about 20 minutes at about 85° C., and more preferably from about 5 minutes to about 15 minutes at about 85° C. These values are obtained at a pH of 4.5 and in 0.12 mM CaCl 2 .
  • the preferred thermally-stable amyloglucosidase will have an optimum temperature of at least about 60° C., preferably from about 60° C. to about 85° C., more preferably from about 70° C. to about 85° C., and even more preferably from about 75° C. to about 80° C. when assayed at a pH of about 4.5.
  • optimum temperature of an enzyme refers to the temperature at which the enzyme activity is highest at the designated assay condition.
  • the thermally-stable amyloglucosidases utilized will have a residual enzyme activity of from about 25% to about 90%, preferably from about 35% to about 70%, and more preferably from about 35% to about 60% after about 15 minutes incubation at 85° C.
  • the selected thermally-stable amyloglucosidases will have a residual enzyme activity of less than about 15%, preferably less than about 10%, and more preferably less than about 5% after about 3 minutes at 100° C. in a 5.0 pH buffer with 0.12 mM CaCl 2 .
  • residual enzyme activity is the enzymatic activity (in MANUs or AGUs, as defined above) remaining after the particular enzyme has been subjected to the conditions set forth in this paragraph (i.e., “final activity).
  • the “% residual enzyme activity” is calculated by comparing the enzymatic activity (in MANUs or AGUs, as defined above) remaining after the particular enzyme has been subjected to the conditions set forth in this paragraph (i.e., “final enzymatic activity), to the enzymatic activity (again, in MANUs or AGUs) of the same enzyme prior to being subjected to these conditions (i.e., “initial enzymatic activity).
  • the thermally-stable amyloglucosidases utilized will have an optimal pH (i.e., the pH at which the enzyme activity is highest at the designated assay condition) of from about 3.0 to about 7.0, preferably from about 4.0 to about 6.0, and more preferably from about 4.5 to about 5.5 when assayed with 1 mM CaCl 2 .
  • the preferred thermally-stable amyloglucosidase will have a pH stability range of from about 3.0 to about 7.0, preferably from about 4.0 to about 6.0, and more preferably from about 4.5 to about 5.5. pH stability is measured by first incubating the particular enzyme at the designated pH for 20 hours at 37° C. The retained enzyme activity is then assayed and compared to the original enzyme activity.
  • the preferred thermally-stable amyloglucosidase will retain at least about 70%, preferably at least about 90%, and more preferably from about 95% to 100% of its original activity in the pH stability ranges mentioned above.
  • thermally-stable amyloglucosidases suitable for use in the present invention include amyloglucosidases derived from strains (i.e., encoded by a DNA sequence found in one of the strains) selected from the group consisting of:
  • thermally-stable amyloglucosidases any thermally-stable amyloglucosidase meeting the above described properties can work with the present invention.
  • a raw starch degrading amyloglucosidase is present in the dough.
  • a raw starch degrading amyloglucosidase acts on raw starch molecules.
  • this raw starch degrading amyloglucosidase preferably has a lower optimal temperature than the first amyloglucosidase described above.
  • this raw starch degrading amyloglucosidase only needs to be moderately thermally stable. That is, it may lose most of its activity when the dough temperature is above the starch gelatinization temperature.
  • sugar is generated by the raw starch degrading amyloglucosidase only in the dough, but not during baking. That is, raw starch degrading enzymes (such as those sold under the names AMG 300 and AMG 1100) lose most of their activity at temperature at which starch gelatinizes.
  • Preferred raw starch degrading amyloglucosidases will have heat stability up to about 70° C., but will preferably lose activity rather rapidly above 70° C.
  • preferred raw starch degrading amyloglucosidases for use in the present invention will have a half-life (T 1/2 ) of from about 1 minute to about 20 minutes at about 70° C., preferably from about 3 minutes to about 15 minutes at about 70° C., and more preferably from about 3 minutes to about 10 minutes at about 70° C.
  • the raw starch degrading amyloglucosidases utilized will have a residual activity of at least about 5%, preferably at least about 10%, and more preferably from about 10% to about 20% after about 15 minutes at 70° C.
  • the raw starch degrading amyloglucosidase will have an optimum temperature of less than about 70° C., preferably less than about 65° C., more preferably from about 4° C. to about 65° C., more preferably from about 40° C. to about 60° C., and even more preferably from about 45° C. to about 55° C., at a pH of about 4.5.
  • Suitable raw starch degrading amyloglucosidases are disclosed in International Publication No. 2012/088303 and Purification and Properties of a Thermophilic Amyloglucosidase from Aspergillus niger , W. Fogarty et. al., Eur J Appl Microbiol Biotechnol (1983) 18:271-278, incorporated by reference herein.
  • Those produced from Aspergillus are preferred, and particularly preferred include those derived from strains selected from the group consisting of Aspergillus niger (such as that sold under the name AMG® 1100, by Novozymes, Denmark).
  • a bacterial or anti-staling amylase is included. It is preferred that the amylase be one that is inactivated between about 80° C. and about 90° C., because starch hydrolyzation by the anti-staling amylase occurs much more effectively when starch granules get gelatinized during baking.
  • the most preferred anti-staling amylase is a maltogenic amylase, more preferably a maltogenic ⁇ -amylase, and even more preferably a maltogenic ⁇ -exoamylase.
  • the most preferred such amylase is sold under the name NOVAMYL by Novozymes A/S and is described in U.S. Pat. No. RE38,507, incorporated by reference herein.
  • This maltogenic amylase is producible by Bacillus strain NCIB 11837, or one encoded by a DNA sequence derived from Bacillus strain NCIB 11837 (the maltogenic amylase is disclosed in U.S. Pat. No. 4,598,048 and U.S. Pat. No. 4,604,355, the contents of which are incorporated herein by reference).
  • Another maltogenic amylase which may be used in the present process is a maltogenic ⁇ -amylase, producible by Bacillus strain NCIB 11608 (disclosed in EP 234 858, the contents of which are hereby incorporated by reference).
  • Another suitable anti-staling enzyme for use in the present invention is available from DuPont Danisco under the names POWERFresh@G4 and POWERFresh® G+. Additionally, U.S. Patent Application Publication No. 2009/0297659 (incorporated by reference herein) discloses suitable amylases.
  • Some of the other enzymes that can be included in the invention in addition to the maltogenic amylase include those selected from the group consisting of fungal amylases, bacterial alpha-amylase from Bacillus subtilis , hemi-cellulases, xylanases, proteases, glucose oxidase, hexose oxidase, lipase, phospholipase, asparaginase, and cellulases.
  • the invention utilizes only a thermally-stable amyloglucosidase.
  • the invention utilizes a raw starch degrading amyloglucosidase or an anti-staling amylase in addition to the thermally-stable amyloglucosidase.
  • the invention utilizes a thermally-stable amyloglucosidase, a raw starch degrading amyloglucosidase, and an anti-staling amylase.
  • the embodiment can be selected depending upon the user's preferences and the particular product to be prepared.
  • the above ingredients can be simply mixed together in one stage using the “no-time dough process,” or they can be subjected to the “sponge and dough process.”
  • the “no-time dough process” all ingredients are added to a mixing bowl at the same time and mixed for a time period from about 5 to about 15 minutes to form the mixed dough.
  • part of the flour e.g., 55-75% by weight of the total flour
  • water, yeast, and preferably the dough strengthener (if utilized) is mixed with water, yeast, and preferably the dough strengthener (if utilized) and allowed to ferment for a time period of from about 3 hours to about 4 hours.
  • the remaining ingredients are mixed with the sponge for a time period of from about 2 minutes to about 10 minutes to form the mixed dough.
  • the mixed dough is preferably allowed to rest for a time period of from about 5 minutes to about 15 minutes before being formed into the desired size pieces and placed in the baking pans.
  • the dough is then preferably allowed to proof at a temperature of from about 40° C. to about 50° C. at a relative humidity of from about 65% to about 95% for a time period of from about 50 minutes to about 70 minutes.
  • any raw starch degrading amyloglucosidase present will begin to act on the raw starch, as will the thermally-stable amyloglucosidase, converting some starch into glucose.
  • sugars are generated during the baking (and preferably also during proofing) process by the enzyme blend utilized. That is, the starting ingredients or dough will contain some “initial quantity” of sugar. That initial quantity could be zero, such as in no added sugar formulations. Or, that initial quantity could be some low-sugar amount (e.g., 1-3%) or an amount as high as 10%, as described above. More specifically, the initial quantity of sugar is about 10% by weight or less, preferably less than about 3% by weight, more preferably less than about 1% by weight. In a particularly preferred embodiment, the initial quantity of sugar is about 0% by weight.
  • sugar or sugars are understood to include sucrose, glucose, fructose, high fructose corn syrup, honey, brown sugar, lactose, galactose, maple syrup, and rice syrup, but not sugar alcohols or artificial sweetening ingredients.
  • the initial dough of the invention (i.e., prior to proofing) contains little to no sugar (beyond minor amounts of sugars found in any flour or starch by nature or being inherently present due to the type of any flour or starch used), and particularly little to no fructose (i.e., less than about 0.2% by weight, preferably less than about 0.1%, and preferably about 0% by weight of each, based upon the total weight of the initial dough taken as 100% by weight).
  • the initial dough will also contain little to no glucose (in the same low quantities as set forth above for fructose in the initial dough).
  • both raw starch degrading amyloglucosidase and thermally-stable amyloglucosidase will convert certain amount of starch to glucose.
  • total sugar levels i.e., total glucose, fructose, and maltose
  • the glucose levels in the proofed dough will typically be at least about 1% by weight, preferably from about 1% to about 2% by weight, and more preferably from about 2% to about 3% by weight, based upon the total weight of the proofed dough taken as 100% by weight.
  • the glucose present in the dough after proofing will generally increase from 0% (or close to 0%) to at least about 1%, preferably to about 1% to about 2%, and more preferably from about 2% to about 3% by weight, based upon the total weight of the proofed dough taken as 100% by weight.
  • the total glucose present in the proofed dough will be at least about 5 times, preferably at least about 10 times, and more preferably from about 10 to about 15 times that of the glucose quantity present in the dough prior to proofing.
  • the fructose levels noted above will remain substantially unchanged. That is, the proofed dough will still have less than about 0.2% by weight fructose, preferably less than about 0.1% by weight fructose, and more preferably about 0% by weight fructose, based upon the total weight of the proofed dough taken as 100% by weight.
  • the product can then be baked using the times and temperatures necessary for the type of product being made (e.g., from about 190° C. to about 220° C. for about 20 minutes to about 30 minutes). While any non-thermally-stable enzymes, including any raw starch degrading amyloglucosidases that were included in the original ingredients will still be present in their active forms during proofing, they will begin to be inactivated during baking, leaving behind the enzyme skeletons. However, the thermally-stable amyloglucosidase(s) and the anti-staling amylase included in the initial ingredients will still be present in its active form as baking is commenced.
  • any non-thermally-stable enzymes including any raw starch degrading amyloglucosidases that were included in the original ingredients will still be present in their active forms during proofing, they will begin to be inactivated during baking, leaving behind the enzyme skeletons. However, the thermally-stable amyloglucosidase(s)
  • the thermally-stable amyloglucosidase will be able to continue to hydrolyze the gelatinized starch, further producing glucose in higher quantities, whereas the anti-staling amylase will also continue to hydrolyze the gelatinized starch, leaving an anti-staling effect in the finished product, and also producing maltose, other oligosaccharides, and dextrins.
  • both the thermally-stable amyloglucosidase and the anti-staling amylase will be inactivated.
  • the invention results in a number of advantages, in addition to those discussed previously.
  • the present invention results in the use of significantly less yeast than in prior art products.
  • using the previously mentioned enzyme formulations of the present invention yields a yeast reduction of at least about 15%, preferably at least about 20%, and more preferably from about 20% to about 35%, when compared to the same product formed from ingredients where sugar is added to the initial ingredients and without the enzyme formulations of the present invention.
  • a dough with 0% added sugar in the initial ingredients is utilized in combination with the enzyme formulations of the present invention
  • the above yeast reductions are achieved when compared to the same product formed from ingredients where 8% added sugar is included in the initial ingredients and without the enzyme formulations of the present invention.
  • An additional advantage of the present invention is the increased functionality of the anti-staling maltogenic amylase (measured as crumb firmness). That is, the use of a thermally-stable amyloglucosidase allows for lower quantities of sugar, such as sucrose, to be added to the starting dough, which in turn improves the performance of anti-staling amylases, since most of the added sugars inhibit the anti-staling maltogenic amylase.
  • a dough with the enzyme formulations of the present invention and 0% added sugar in the initial ingredients yields a decrease in crumb firmness by at least about 50%, preferably at least about 75%, and more preferably from about 90% to about 100%, when compared to the same product formed from ingredients where 8% added sugar is included in the initial ingredients and without the enzyme formulations of the present invention, or with a current market standard anti-staling enzymatic product, such as the Ultra Fresh Premium 250 from Corbion, which are illustrated in FIGS. 7 and 11 .
  • the final baked product formed utilizing the enzyme formulations of the present invention is as sweet or sweeter, when compared to an 8% sugar (or sucrose) control product in a sensory test. That is, the baked product will typically have total sugar levels (mainly the non-fructose-containing glucose and maltose) of at least about 5% by weight, preferably from about 6% to about 12% by weight, and more preferably from about 8% to about 10% by weight, based upon the total weight of the final, baked, bakery product taken as 100% by weight.
  • total sugar levels mainly the non-fructose-containing glucose and maltose
  • the total sugars present in the final baked product will generally be at least about 5 times, preferably at least about 10 times, and more preferably from about 16 to about 20 times that of the total sugars present in the initial ingredient mixture.
  • the glucose levels in the final baked product will typically be at least about 3% by weight, preferably from about 3% to about 10% by weight, and more preferably from about 4% to about 6% by weight, based upon the total weight of the bakery product taken as 100% by weight.
  • the glucose present in the dough in the final baked product will generally be at least about 15 times, preferably at least about 20 times, and more preferably from about 20 to about 30 times that of the glucose quantity present in the initial ingredient formulation.
  • the fructose levels noted above will remain substantially unchanged. That is, the final baked product will have less than about 1% by weight fructose, preferably less than about 0.5% by weight fructose, and more preferably less than about 0% by weight fructose, based upon the total weight of the bakery product taken as 100% by weight. It will be appreciated that this presents a significant advantage over the prior art because the health risks associated with fructose consumption are avoided.
  • the invention involves the use of a thermally-stable amyloglucosidase together with an anti-staling (maltogenic) amylase. Since both thermally-stable amyloglucosidases and anti-staling amylases have similar thermal stabilities and both remain active after starch granules gelatinize, they work synergistically during baking.
  • the presence of the thermally-stable amyloglucosidases not only increases the sweet taste of the baked products, but also decreases the crumb adhesiveness and increases the crumb resilience.
  • the invention further allows for the level of expensive anti-staling amylases to be reduced, while improving the texture and still achieving a sweet bread.
  • bakery products formed according to the present invention not only have improved crumb texture due to reduced firmness, reduced adhesiveness, and increased crumb resilience, but these products also have improved taste and flavor due to the small sugars, such as glucose and maltose, produced by the thermally-stable amyloglucosidases and the anti-staling amylases.
  • small sugars such as glucose and maltose
  • bakery products according to the invention when subjected to the firmness (i.e., crumb compressibility) test described in the TEST METHODS section below, bakery products according to the invention will give results of less than about 250 g of force at day 7. preferably less than about 200 g of force, and even more preferably less than about 160 g of force. Furthermore, when subjected to the adhesiveness test described in that same section, bakery products according to the invention will give a value of from about 5 g*mm to about 25 g*mm, preferably from about 5 g*mm to about 20 g*mm, and more preferably from about 10 g*mm to about 20 g*mm when measured at shelf life day 7.
  • the percent resilience achieved will be at least about 28%, preferably from about 30% to about 40%, and more preferably from about 32% to about 37% when measured shelf life day 7.
  • the specific volume is at least about 5.5 g/cc 3 , preferably at least about 6.0 g/cc 3 , and more preferably at least about 6.5 g/cc 3 , in a 454 g piece of bread.
  • the volume is determined by VolScan laser volumeter manufactured by Stable Micro Systems.
  • the bread texture was measured at day 7 and day 14. After baking, the bread was cooled to an internal temperature of 100° F. (50 minutes), then weighed, measured for volume, and stored in a temperature-controlled room at 72° F.+/ ⁇ 2° F. until testing. At that time, the loaves were sliced one loaf at a time with an Oliver 16 blade slicer to a thickness of 25 mm+/ ⁇ 2 mm to produce 10 slices per one pound loaf. The center four slices were tested using Texture Profile Analysis (TPA) procedure.
  • the measuring instrument was a Texture Analyzer from Stable Micro Systems (TA-XT2 Texture Analyzer—25 kg load cell with 1 g resolution).
  • the software running this instrument was Texture Expert Exceed version 2.64.
  • the settings for running the TPA on the Texture Analyzer for bread are in the table below.
  • Test Mode and Option TPA Pre-Test Speed (mm/sec) 2.00 Test Speed (mm/sec) 1.00 Post Test Speed (mm/sec) 1.00 Target Mode Strain Strain 25% 2 nd Strain 40% Time (sec) 3 Holding Time on 2 nd Compression (sec) 3 Trigger Type Auto Trigger Force (grams) 5 Units Force Grams Units Distance Millimeters
  • a TA-4 probe (11 ⁇ 2 inch-38 mm diameter acrylic cylinder) was used, and graph preferences were set to Time and auto range on the X axis, and Force and auto range on the Y axis.
  • the procedure for measuring the bread was to lay a single slice on the platform of the Texture Analyzer, position it so the probe was approximately in the center of the slice and about 10 mm above the surface, and start the test program.
  • the test generated a graph that was used to quantify adhesiveness, firmness, and resilience.
  • the adhesiveness, or adhesive value is the negative area following the end of the second curve and representing the energy needed to withdraw the probe from the slice.
  • the firmness is the force point on the first curve corresponding to a punch depth of 25% of the slice thickness.
  • Resilience is the ratio of the energy released from the slice when the probe is lifted from the slice to the energy applied to the slice when the probe is compressing the slice (AACC Method 74-09).
  • the sugar content of both the dough and bread was tested by measuring a 20 g sample of dough or bread crumb in a blending cup. Next, 80 g of distilled water was added, and the hand-held blender was used to disperse the dough or crumb completely. About 12 ml of the mixture was poured into a 15 ml tube and placed on ice. The tube was then centrifuged at 4,000 rpm for 10 minutes. The supernatant was then removed (making sure to obtain the clear solution in the middle of the tube) and then transferred into two microfuge tubes. For dough extraction, the supernatant was boiled in the microfuge tube for 1 minute, and then cooled on ice. The microfuge tubes were centrifuged at 12,000 rpm for 10 minutes. The resulting supernatant was then transferred to two new labeled microfuge tubes, which were stored in the refrigerator until sugar analysis.
  • a conventional raw starch degrading (“RSD”) amyloglucosidase AMG 1100 (from Novozymes®, North Carolina), was compared to a thermally-stable amyloglucosidase, Po-AMG (from Novozymes®), in bread baking for their sugar production and crumb texture modification capabilities.
  • a standard white pan bread formulation was prepared according to the following process.
  • Targeted Dough Temperature 78° F. (circulating 20° C. chilling water) Floor Time 10 min Divided Dough Wt. 525 g Rest after Rounding 5 min Mould Type and Settings Mould Type Straight grain 2nd Roller 2 Pressure Bd. 2.8 Proofer Setting 104° F., 95% RH Proof Time Time to a targeted height Baking Temp 420° F. Baking Time 20 min Cooling Time at Room Temperature 60 min
  • the moulded dough pieces were then placed into loaf pans and proofed to the targeted height for around 55-60 min. Before baking, a sample of each proofed dough was taken for sugar extraction and analysis. After baking, the loaves were left on a metal shelf for cooling for 60 minutes and then packed individually in plastic bags for shelf life analysis, which included textural analysis with a Texture analyzer and sugar content analysis as described above.
  • FIG. 1 compares the sugar production capabilities of a conventional RSD amyloglucosidase, AMG 1100, to a thermally-stable amyloglucosidase, Po-AMG. The results showed that the thermally-stable amyloglucosidase, Po-AMG, is more effective in producing glucose in the bread, mainly due to its ability to continue converting starch into glucose after the raw starch was gelatinized at temperatures above 65° C.
  • FIGS. 2 and 3 compare the bread texture modification capabilities of a conventional RSD amyloglucosidase, AMG 1100, to a thermally-stable amyloglucosidase, Po-AMG. The results clearly show that the thermally-stable amyloglucosidase, Po-AMG, had much greater texture modification capability, in terms of increasing crumb resilience and reducing crumb adhesiveness.
  • an improvement of crumb resilience by at least about 10%, preferably at least about 15%, and more preferably from about 20% to about 28%, can be achieved by including various levels of Po-AMG in the dough, compared to the same product formed from ingredients where a conventional enzyme, such as AMG 1100 from Novozymes, was included in the dough.
  • a decrease of crumb adhesiveness by at least about 10%, preferably at least about 25%, and more preferably from about 25% to about 79% can be achieved by including various levels of Po-AMG in the dough, compared to the same product formed from ingredients where a conventional enzyme, such as AMG 1100 from Novozymes, was included in the dough.
  • a standard white pan bread formulation was prepared according to the following formulation and the same processing parameters described in Example 1. All of the bread dough was made with 1% added-sugar and specified amounts of amyloglucosidases.
  • FIGS. 4 to 6 show that the amyloglucosidases were used to produce glucose in different stages during the bread making process.
  • FIG. 4 shows that a RSD amyloglucosidase, such as AMG 1100, can be used to produce sugar during dough mixing and dough proofing stages; whereas a more thermally-stable amyloglucosidase, such as Po-AMG, is much more effective in producing sugar during the actual baking stage (see FIGS. 5 and 6 ).
  • FIG. 4 shows that a RSD amyloglucosidase, such as AMG 1100, can be used to produce sugar during dough mixing and dough proofing stages; whereas a more thermally-stable amyloglucosidase, such as Po-AMG, is much more effective in producing sugar during the actual baking stage (see FIGS. 5 and 6 ).
  • FIG. 4 shows that a RSD amyloglucosidase, such as AMG 1100, can be used to produce sugar during dough mixing
  • a standard white pan bread formulation was prepared according to the following formulation. Five different formulations were prepared by varying the amount of sugar added to the formulation, the level of anti-staling enzyme (NOVAMYL®), and the amount of amyloglucosidase, Po-AMG, and other ingredients were varied accordingly, as shown in the Tables below.
  • added-sugars can be significantly reduced or completely removed from bread formulas, which greatly enhance the functionality of anti-staling enzymes, such as NOVAMYL®.
  • FIG. 7 shows that by reducing the amount of added sugar in the dough formula, the anti-staling function of NOVAMYL® is greatly enhanced.
  • NOVAMYL® at 4% added-sugar and 1000 AGU/kg flour of Po-AMG had similar crumb softening effect as 2000 MANU/kg flour of NOVAMYL® with 8% added-sugar and 0 AGU/kg flour of Po-AMG; whereas 1000 MANU/kg flour of NOVAMYL® with 0% added-sugar and 1000 AGU/kg flour of Po-AMG performed significantly better than 2000 MANU/kg flour of NOVAMYL® with 8% added-sugar and 0 AGU/kg flour of Po-AMG.
  • FIG. 8 shows the amounts of maltose produced by the anti-staling enzyme, NOVAMYL® in this baking test.
  • Maltose is an end product of NOVAMYL® action, and the amount of maltose produced in the bread is directly related to the functionality of the enzyme.
  • the test results in FIG. 8 show that by reducing or removing the added-sugar (i.e., the enzyme inhibitor) in the dough, more maltose was produced by NOVAMYL®, which corresponds with an increase in enzymatic activity and functionality.
  • the increased activity of NOVAMYL® not only improved the anti-staling effect of the enzyme, but also resulted in high maltose levels in the bread, which made positive contributions to the taste and flavor of the finished bread.
  • the inventive enzyme composition and without any added sugar the level of yeast addition could be reduced from 3.0% to 2.0%, representing a 33% of yeast reduction.
  • This example examines the combination of a regular RSD amyloglucosidase, AMG 1100, and a thermally-stable amyloglucosidase, Po-AMG, in a 0% added-sugar baking.
  • a white bread dough was prepared using a no-time system.
  • 2000 MANU/kg flour of NOVAMYL® 3D which is a variant of NOVAMYL®, was used as the anti-staling enzyme.
  • AMG 1100 was used as the RSD amyloglucosidase, along with the thermally-stable amyloglucosidase Po-AMG.
  • FIG. 9 shows the sugar types and content in the bread.
  • the results showed that with the addition of the anti-staling enzyme and both types of amyloglucosidases, AMG 1100 and Po-AMG, significant amounts of glucose and maltose were produced in the bread. However, there was no detectable amount of fructose in that bread made with 0% added sugar and the invention enzyme compositions.
  • FIG. 10 showed the calculated sweetness based on the measured sugar contents for those bread samples.
  • AMG (AGU/kg flour) 0 500 1,000 2,000 5,000 FIG. 7 Resilience AMG 1100 28.2% 28.4% 28.8% 31.2% 32.3% 27.50% Po-AMG 28.2% 31.3% 33.3% 38.2% 41.5% 35.20% Resilience 10% 16% 22% 28% 28% Improvement
  • FIG. 13-16 showed a sensory comparison, with 46 panelists, of a control bread made with 8% of granulated sugar (sucrose) and 6.65 PROMU/kg of NOVAMYL® Pro, to a test bread made with 0% added-sugar, 33.25 PROMU/kg of NOVAMYL® Pro, 825 AGU/kg of Gold Crust 3300, and 756 AGU/kg of Po-AMG.
  • the results showed that the test bread with 0% added-sugar was scored significantly higher in freshness, soft texture, and good taste.
  • a sweetness evaluation also showed the test bread was tasted slightly sweeter than the control bread and it is more close to “just right” sweetness.

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BR112017000004A2 (pt) 2017-11-07
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CN106659168A (zh) 2017-05-10
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