Bakery composition
AssigneePuratos N.V.
InventorsBram Develter, Thierry Dauvrin
Life of this patent
Estimating the term…
Abstract
It has been found that the particular combination of a thermophilic serine protease and monoglycerides, are able to improve the short bite in bakery products. Provided herein are compositions comprising this particular combination of ingredients, the use of this particular combination of ingredients and methods for preparing bakery products using the combination of a thermophilic serine protease and monoglycerides.
Claims21
A method for preparing a baked product, comprising the step of adding to a dough or batter, prior to baking:
- at least one first enzyme, wherein said first enzyme is a thermophilic serine protease having an optimum activity at a temperature higher than 70° C.;
- one or more monoglycerides in powder form;
- wherein said one or more monoglycerides are distilled monoglycerides from edible vegetable oil, having an iodine value between 0 g and 2 g/100 g, and wherein between 70% and 100% of the monoglycerides have a particle size of lower than 150 μm;
- and
- wherein said baked product shows improved short bite, wherein the reduction in the maximum force needed to break the baked product prepared using the combination of the at least one first enzyme and the one or more monoglycerides in powder form is greater than the sum of the reduction in the maximum force needed to break a baked product prepared with the at least one first enzyme, and the reduction in the maximum force needed to break a baked product prepared with the one or more monoglycerides in powder form, taken individually.
A baked product prepared from a dough or batter comprising a composition in powder form, said composition comprising at least one first enzyme, wherein said first enzyme is a thermophilic serine protease having an optimum activity at a temperature higher than 70° C.;
- and one or more monoglycerides, wherein said monoglycerides are distilled monoglycerides from edible vegetable oil, having an iodine value between 0 g and 2 g/100 g, and wherein between 70% and 100% of the monoglycerides have a particle size of lower than 150 μm,
- wherein said baked product shows improved short bite, wherein the reduction in the maximum force needed to break the baked product prepared using the combination of the at least one first enzyme and the one or more monoglycerides in powder form is greater than the sum of the reduction in the maximum force needed to break a baked product prepared with the at least one first enzyme and the reduction in the maximum force needed to break a baked product prepared with the one or more monoglycerides in powder form taken individually.
Dependencies are inferred from the claim text.