Preparation of dough and baked products
AssigneeNovozymes A/S
InventorsJack Beck Nielsen, Thomas Schäfer
Life of this patent
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Abstract
A process for preparing a dough or a baked product comprises adding an amylase to the dough in an amount which is effective to retard the staling of the bread. The amylase is an exo-amylase which hydrolyzes starch to form mainly mal-totriose.
Claims18
A process for preparing a dough, said process comprising adding a first amylase to the dough in an amount which is effective to retard the staling of a baked product prepared from the dough, wherein said first amylase:
- a) hydrolyzes starch to form an initial hydrolysis product which comprises maltotriose in a relative amount which is at least 20% of the total maltooligosaccharides of 2-10 glucose units,
- b) hydrolyzes amylose so that the average molecular weight of the amylose after 0.4-4% hydrolysis is more than 50% of the molecular weight before the hydrolysis, and
- c) has a temperature optimum in the range of 55-95° C. in the presence of starch.
A process for the retardation of crumb firming in a baked product made from a dough, which process comprises the addition to the dough of an effective amount of an amylase which
- a) hydrolyzes starch to form an initial hydrolysis product which comprises maltotriose in an amount which is at least 20% of the total maltooligosaccharides of 2-10 glucose units,
- b) hydrolyzes amylose so that the average molecular weight of the amylose after 0.4-4% hydrolysis is more than 50% of the molecular weight before the hydrolysis, and
- c) has a temperature optimum in the range of 55-95° C. in the presence of starch.
A dough which comprises an amylase which:
- a) hydrolyzes starch to form an initial hydrolysis product which comprises maltotriose in an amount which is at least 20% of the total maltooligosaccharides of 2-10 glucose units,
- b) hydrolyzes amylose so that the average molecular weight of the amylose after 0.4-4% hydrolysis is more than 50% of the molecular weight before the hydrolysis, and
- c) has a temperature optimum in the range of 55-95° C. in the presence of starch.
A pre-mix for dough comprising flour and an amylase, wherein said amylase:
- a) hydrolyzes starch to form an initial hydrolysis product which comprises maltotriose in an amount which is at least 20% of the total maltooligosaccharides of 2-10 glucose units,
- b) hydrolyzes amylose so that the average molecular weight of the amylose after 0.44% hydrolysis is more than 50% of the molecular weight before the hydrolysis, and
- c) has a temperature optimum in the range of 55-95° C. in the presence of starch.
An enzymatic baking additive in the form of a granulate or agglomerated powder, which comprises an amylase which:
- a) hydrolyzes starch to form an initial hydrolysis product which comprises maltotriose in an amount which is at least 20% of the total maltooligosaccharides of 2-10 glucose units,
- b) hydrolyzes amylose so that the average molecular weight of the amylose after 0.44% hydrolysis is more than 50% of the molecular weight before the hydrolysis, and
- c) has a temperature optimum in the range of 55-95° C. in the presence of starch.
An enzymatic baking additive, which comprises
- a) a phospholipase and
- b) an amylase which:
- i) hydrolyzes starch to form an initial hydrolysis product which comprises maltotriose in an amount which is at least 20% of the total maltooligosaccharides of 2-10 glucose units,
- ii) hydrolyzes amylose so that the average molecular weight of the amylose after 0.44% hydrolysis is more than 50% of the molecular weight before the hydrolysis, and
- iii) has a temperature optimum in the range of 55-95° C. in the presence of starch.
Dependencies are inferred from the claim text.