Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Reexamination Certificate
1993-07-26
2001-06-26
Wong, Leslie (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
C426S018000, C426S019000, C426S549000
Reexamination Certificate
active
06251444
ABSTRACT:
The present invention relates to a bread improver composition and to a method of using the composition to improve bread quality.
Bread improvers are complex mixtures containing various functional ingredients such as oxidizing and reducing agents (e.g. ascorbic acid, cysteine), enzymes (e.g. &agr;-amylase, hemicellulase), emulsifiers (e.g. DATA-ester, monoglycerides, SSL), fatty materials (e.g. fat, lecithin) and carriers or bulk materials (starch, sugars, etc). Many of the commonly used bread improvers contain emulsifiers which are used for improving dough strength and crumb softness. From the consumer's point of view it is advantageous to minimize the use of emulsifiers, which are considered as chemical additives. The resistance of consumers to chemical additives is growing and there is therefore constant need to replace emulsifiers by consumer friendly additives and/or enzymes, which are considered as processing aids. However, bread quality is lowered considerably when emulsifiers are omitted, for example, it is difficult to achieve a shelf life of 3 to 5 days for noncrusty types of bread such as sandwich breads without using emulsifiers like SSL or monoglycerides.
Studies on bread staling have indicated that the starch fraction in bread recrystallizes during storage, thus causing an increase in crumb firmness. Amylases and hemicellulases are widely used in bread improvers to improve crumb softness and loaf volume. &agr;-Amylases partially degrade the starch fraction during baking and increase crumb softness. Hemicellulases break down the hemicellulose fraction of wheat flour, thus releasing water normally bound to this fraction into the dough. The use of hemicellulases in bread improvers results in an improved oven spring of the dough during baking, an improved loaf volume, grain structure and better keeping quality of the baked bakery product. However, the combined improvements imparted by amylases and hemicellulases are limited and therefore emulsifiers are still required for obtaining an acceptable keeping quality of bread.
Lipases are rarely used in bread improvers and detrimental effects have been observed from the action of endogenous lipase liberating unsaturated fatty acids into the dough (Pyler 1988).
Surprisingly it has been found that the combined use of a hemicellulase, an amylase, preferably an &agr;-amylase, a lipase and preferably shortening has a complementary synergistic effect in such a way that loaf volume and crumb softness of the bread is clearly better than when each of the enzymes is used individually. The excellent crumb softness of bread obtained by addition of this combination of enzymes and shortening allows a complete elimination of emulsifiers without lowering the quality of the bread.
The present invention provides a bread improver composition which comprises at least one lipase, at least one hemicellulase and at least one amylase.
The present invention further provides a dough which comprises the bread improver composition, flour, water and yeast.
The dough of the invention may be baked to produce bread of improved quality and crumb softness.
The dough may further comprise shortening, preferably 100 g or less of shortening per kilogram flour, for example 15 to 50 g of solid shortening per kilogram flour.
The dough may further comprise oxidizing and reducing agents. Preferably ascorbic acid is used as an oxidant in amounts of 0.15 g or less per kg of flour. Preferably L-cysteine is used as a reducing agent in amounts less than 0.05 g per kg of flour.
The dough of the invention may also comprise salt, sugar, or other normal dough ingredients.
The dough of the present invention is prepared without adding conventional emulsifiers such as monoglycerides (GMS), diacetyl tartaric acid esters of mono- and diglycerides (DATA-esters) and the sodium or calcium salt of stearic acids (SSL/CSL).
The amounts of the various enzymes to be included in the dough vary depending on various factors such as enzyme activity, baking method, kind of bread, fermentation time and temperature and the kind of raw materials used. It will be appreciated that the skilled person is able without undue experimentation to determine the effective amounts of the enzymes in question.
According to the present invention the dough comprises from 25-1250 FAU fungal amylase units (FAU) per kg flour, more preferably between 75-250 FAU per kg flour. The amylase is generally fungal amylase for example from a strain of
Aspergillus oryzae
. The fungal amylase activity is measured at pH=5.5 and 30° C. using Phadebas tablets (Pharmacia) as a substrate and a fungal amylase preparation of 10.000 FAU/g as an internal reference [1 F(ungal) A(mylase) U(nit)is equivalent to 10 SKB-units].
According to the present invention hemicellulase is added preferably in an amount varying between 25-500 &bgr;-xylanase units per kg flour, more preferably between 35-280 &bgr;-xylanase units per kg flour. The hemicellulase is preferably fungal hemicellulase, for example from Aspergillus or Trichoderma strains. The hemicellulase activity is determined at pH=4.7 and 40° C. on a dyed xylan substrate (Xylazyme tablets from MegaZyme Inc. Australia). one &bgr;-xylanase unit is defined as the amount of enzyme required to release one micromole of xylose reducing equivalents per minute under the defined assay conditions.
According to the present invention lipase is added preferably in an amount varying between 400-4000 lipase nits per kg of flour, more preferably between 800-2000 lipase units per kg of flour.
The lipase is preferably fungal lipase produced by a Rhizopus, Aspergillus, Candida, Penicillium or Mucor strain. Preferably a lipase from a strain of
Rhizopus arrhizus
or
Rhizopus oryzae
is used. The lipase activity is determined in a titrimetric test method at 37° C. and pH=6.0 using an oil in water emulsion of olive oil as a substrate. One lipase unit is defined as the amount of enzyme required to liberate one micromole of fatty acid per minute under the defined assay conditions.
The present invention will be further demonstrated by the following examples. It should be noted that the present invention is by no means limited to these examples.
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patent: 5698245 (1997-12-01), Tanaka et al.
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patent: 912028412 (1992-05-01), None
Food Formulating, Mar. 1995, Novo NOrdisk Bioindustrials, 33.
Si, J.Q., New Developments of Enzymes for the Baking Industry, Nov. 1995, p. 13-29 Conference, VI Jornadas de Aplicaciones Industriales de las Enzimas.
Docter Cees
Van Eijk Jan Henricus
Bierman, Muserlian and Lucas
DSM N.V.
Wong Leslie
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