# US 2021/0329929 A1 · Enzymatic bran and germ flavor and texture improvement

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- Number: US 2021/0329929 A1
- Document ID: US20210329929A1
- Status: Published application
- Kind: A1
- Application number: 17/369,179
- Filed: 2021-07-07
- Published: 2021-10-28
- Earliest claimed: 2014-12-29
- Assignees: Intercontinental Great Brands LLC
- Applicants: Intercontinental Great Brands LLC
- Inventors: Lynn C. Haynes; Bin Zhao; Daniel R. Schuenzel
- Web page: https://patentgrep.com/patent/US20210329929A1

## CPC

- A21D 13/02: Products made from whole meal; Products containing bran or rough-ground grain
- A21D 6/003: {Heat treatment}
- A21D 8/042: {with enzymes}
- A23L 7/107: {Addition or treatment with enzymes not combined with fermentation with microorganisms}
- A23L 7/115: {Cereal fibre products, e.g. bran, husk}
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23V 2300/24: Heat, thermal treatment
- A23V 2300/50: Concentrating, enriching or enhancing in functional factors
- A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

The texture and flavor of bran and germ for the production of whole wheat flour and for the production of baked goods containing whole wheat flour is improved by treating bran and germ with water and an enzyme composition comprising xylanase, pentosanase, or mixtures thereof to hydrate the bran and germ and to enzymatically convert insoluble fiber of the bran and germ into soluble fiber and sugars. The enzymatic conversion is conducted so as to decrease the water holding capacity of the bran and germ and provides a bran and germ product having reduced grittiness and a reduced whole wheat flavor, while avoiding adverse effects on baking functionality. The enzymatic treatment with the xylanase and/or pentosanase may be initiated upon whole wheat berries or grains during tempering, or it may be initiated upon a separated bran and germ fraction obtained after grinding or milling of whole wheat berries or grains.

## Claims

### Claim 1

A method of treating bran and germ for the production of whole wheat flour and baked goods containing whole wheat flour comprising: treating bran and germ at a temperature of about 10° C. to about 95° C. with water and an enzyme composition comprising a xylanase and/or a pentosanase to hydrate the bran and germ and to enzymatically convert insoluble fiber of the bran and germ into soluble fiber and sugars and reduce the water retention capacity of the bran and germ, wherein the enzymatic treatment results in bran and germ having reduced grittiness and a reduced whole wheat flavor.

### Claim at position 2

2-3. (canceled)

### Claim 4 (depends on 1)

A method of treating bran and germ as claimed in claim 1 wherein the treatment of the bran and germ with the water and the enzyme composition comprises hydrating a ground bran and germ fraction with water and the enzyme composition, and subjecting the hydrated ground bran and germ fraction to the enzymatic treatment.

### Claim 5 (depends on 1)

A method of treating bran and germ as claimed in claim 1 wherein the enzyme composition does not contain enzyme activity from amylases or proteases.

### Claim 6 (depends on 1)

A method of treating bran and germ as claimed in claim 1 wherein the xylanase and/or pentosanase is derived from Trichoderma reesei.

### Claim 7 (depends on 1)

A method of treating bran and germ as claimed in claim 1 wherein the insoluble fiber of the bran and germ is converted into water soluble fiber and sugars comprising xylose, and arabinose.

### Claim 8 (depends on 1)

A method of treating bran and germ as claimed in claim 1 wherein the water retention capacity of the bran and germ is reduced to less than about 80% and the water retention capacity of the whole wheat flour is reduced to less than about 75% by the enzymatic treatment.

### Claim 9 (depends on 8)

A method of treating bran and germ as claimed in claim 8 wherein the water retention capacity of the bran and germ is reduced to less than about 75% by the enzymatic treatment.

### Claim 10 (depends on 6)

A method of treating bran and germ as claimed in claim 6 wherein the enzyme composition comprises xylanase and the xylanase is a heat stable xylanase comprising a stabilized liquid xylanase having a xylanase enzymatic activity of about 0.5 XU xylanase activity per gram of the composition to about 50 XU xylanase activity per gram of the composition.

### Claim 11 (depends on 1)

A method of treating bran and germ as claimed in claim 1 wherein the enzymatic treatment is conducted at a pH of about 5 to about 9.

### Claim 12 (depends on 1)

A method of treating bran and germ as claimed in claim 1 wherein the enzyme composition comprises a heat stable xylanase, and the treatment of the bran and germ with the water and the enzyme composition comprises:
hydrating a ground bran and germ fraction with water and the enzyme composition, and subjecting the hydrated ground bran and germ fraction to the enzymatic treatment at a temperature of about 70° C. to about 90° C.

### Claim 13 (depends on 1)

A method of treating bran and germ as claimed in claim 1 wherein the enzymatic treatment increases water extractable arabinoxylans content to about 1% by weight to about 10% by weight, based upon the weight of the bran and germ.

### Claim 14

(canceled)

### Claim 15 (depends on 4)

A method of treating bran and germ as claimed in claim 4 wherein hydrating of the ground bran and germ fraction with water and the enzyme composition is at a temperature of less than about 80° C.

### Claim 16 (depends on 1)

A method of treating bran and germ as claimed in claim 1 wherein the enzymatic treatment avoids substantial gelatinization of starch in the bran and germ, and the water retention capacity of the whole wheat flour is reduced to less than about 60% by the enzymatic treatment.

### Claim 17 (depends on 1)

A method of treating bran and germ as claimed in claim 1 wherein the moisture content of the bran and germ subjected to the enzymatic treatment is from about 5% by weight to about 30% by weight, based upon the weight of the bran and germ fraction.

### Claim 18 (depends on 1)

A method of producing whole wheat flour and baked goods containing whole wheat flour comprising:
combining the enzymatically treated bran and germ of claim 1 with an endosperm fraction to obtain a whole wheat flour.

### Claim 19 (depends on 18)

A method of producing whole wheat flour and baked goods containing whole wheat flour as claimed in claim 18 wherein the water retention capacity of the whole wheat flour is reduced to less than about 60% by the enzymatic treatment.

### Claim 20 (depends on 1)

A ground bran and germ fraction or baked good obtained by the method of claim 1.

### Claim 21 (depends on 18)

A whole wheat flour or baked good obtained by the method of claim 18.

### Claim 22 (depends on 21)

A baked good as claimed in claim 21 which is a cracker, or a biscuit or cookie.

### Claim 23

(canceled)