A process for the production of a baked product without addition of sugar
AssigneeLantmännen Unibake Holding A/S
InventorRune Gerner Möller
Life of this patent
Estimating the term…
Abstract
The present invention relates to a baked product made without any addition of sugar, which still has a suitable sweetness intensity and a good taste. The baked product has a very low content of fructose. The baked product is obtained by a two-step enzymatic process involving a first step of providing sugar from starch, suitable for a fermentation process, followed by a second step of enzymatic hydrolysis of polysaccharides, oligosaccharides and disaccharides, notably to form primarily glucose and maltose. The novel process further allows for an optimized and/or shortened proofing of the dough in the first step.
Claims36
1-37. (canceled)
A composition consisting of
- an alpha-amylase (EC 3.2.1.1), which is thermo-labile and has activity in a range of from 30 to 65° C.,
- an amyloglucosidase (EC 3.2.1.3), which is thermo-stable and has optimum activity at about 60-65° C., and
- a maltogenic amylase (EC 3.2.1.133), which has optimal activity in a range of from 50 to 75° C., wherein the thermo-labile alpha-amylase, the thermo-stable amyloglucoside and the maltogenic amylase are present in ratios corresponding to
- from 20 to 48 Fau or from 28 to 40 Fau of the thermo-labile alpha-amylase,
- from 578 to 1650 Agu or from 660 to 1650 Agu of the thermo-stable amyloglucosidase, and
- from 500 to 2500 Manu or from 1000 to 2500 Manu of the maltogenic amylase.
A bakery product according to claim 2, further comprising a fiber.
Dependencies are inferred from the claim text.