Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Reexamination Certificate
1999-05-13
2001-10-23
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
06306445
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to methods for preparing a dough and/or baked product with a dehydrogenase.
2. Description of the Related Art
The strength of a dough is an important aspect of baking for both small-scale and large-scale applications. A strong dough has a greater tolerance of mixing time, proofing time, and mechanical vibrations during dough transport, whereas a weak dough is less tolerant to these treatments. A strong dough with superior rheological and handling properties results from flour containing a strong gluten network. Flour with a low protein content or a poor gluten quality results in a weak dough.
Dough “conditioners” are well known in the baking industry. The addition of conditioners to bread dough has resulted in improved machinability of the dough and improved texture, volume, flavor, and freshness (anti-staling) of the bread. Nonspecific oxidants, such as iodates, peroxides, ascorbic acid, potassium bromate and azodicarbonamide have a gluten strengthening effect. It has been suggested that these conditioners induce the formation of interprotein bonds which strengthen the gluten, and thereby the dough. However, the use of several of the currently available chemical oxidizing agents has been met with consumer resistance or is not permitted by regulatory agencies.
The use of enzymes as dough conditioners has been considered as an alternative to chemical conditioners. A number of enzymes have been used recently as dough and/or bread improving agents, in particular, enzymes that act on components present in large amounts in the dough. Examples of such enzymes are amylases, proteases, glucose oxidases, and (hemi)cellulases, including pentosanases.
The class of enzymes known as “oxidoreductases” (Class 1) is defined by the Nomenclature Committee of the International Union of Biochemistry on the Nomenclature and Classification of Enzymes (Enzyme Nomenclature, Academic Press, New York, 1992) as all enzymes which catalyze oxido-reductions. The substrate oxidized is regarded as a hydrogen or electron donor. The classification is based on ‘donor:acceptor oxidoreductase’. The recommended name is ‘dehydrogenase’. However, ‘oxidase’ (EC 1.X.3.1) is used only for cases where O
2
is acceptor, and ‘oxygenase’ only for cases where the molecule O
2
is directly incorporated into the substrate. ‘Peroxidase’ is used specifically for enzymes using H
2
O
2
as acceptor (EC 1.11.X.Y).
Dehydrogenases typically catalyze the oxidation of a CH—OH, aldehyde, oxo, CH—NH
2
, CH—NH, CH—CH, sulphur, or heme (haem) group. Depending on the nature of the electron acceptor, this enzyme family can be divided into the following two sub-families: (1) NAD(P)
+
-dependent and (2) NAD(P)
+
-independent. The first group includes aliphatic/aromatic/carbohydrate alcohol:NAD(P)
+
dehydrogenases (such as xylose-1-dehydrogenase); and the second group includes donor:quinone dehydrogenases (such as cellobiose dehydrogenase), donor:cytochrome dehydrogenases (such as L-lactic dehydrogenase), and other dehydrogenases which use a disulphide compound or an iron-sulphur protein as an acceptor. Most NAD(P)-independent dehydrogenases (such as fructose dehydrogenase) use flavin compounds as their prosthetic groups, alone or in combination with a heme, although some dehydrogenases (such as glucose dehydrogenase EC 1.1.99.17) apparently do not employ flavin in their catalyses.
It is the object of the present invention to improve the properties of dough and/or baked products by the use of a dehydrogenase.
SUMMARY OF THE INVENTION
The present invention relates to methods for preparing a dough, comprising incorporating into the dough an effective amount of one or more dehydrogenases, wherein each dehydrogenase is independently:
(a) a NAD(P)-independent dehydrogenase selected from the group consisting of a donor:quinone dehydrogenase (E.C. 1.1.5 and 1.1.99), donor:cytochrome dehydrogenase (E.C. 1.1.2), aldehyde:pyrroloquinoline-quinone (E.C. 1.2.99.3); succinate:ubiquinone dehydrogenase (E.C. 1.3.5.1); succinate dehydrogenase (E.C. 1.3.99.1); primary amine dehydrogenase (E.C. 1.4.99.3); sarcosine dehydrogenase (1.5.99.1); dimethylglycine dehydrogenase (E.C. 1.5.99.2); nicotine dehydrogenase (E.C. 1.5.99.4); spermidine dehydrogenase (E.C. 1.5.99.6); proline dehydrogenase (E.C. 1.5.99.8); monodehydroascorbate reductase (E.C. 1.6.5.4); NAD(P)H:quinone dehydrogenase (E.C. 1.6.99.2); and ubiquinol:ferricytochrome-c dehydrogenase (E.C. 1.10.2.2); and
(b) a NAD(P)-dependent dehydrogenase.
The present invention also relates to methods for preparing a baked product.
The present invention also relates to compositions comprising an effective amount of one or more dehydrogenases, for improving one or more properties of a dough and/or a baked product obtained from the dough, and a carrier and/or a baking ingredient.
The present invention also relates to doughs or baked products.
The present invention further relates to pre-mixes for a dough comprising an effective amount of one or more dehydrogenases, for improving one or more properties of a dough and/or a baked product obtained from the dough, and a carrier and/or a baking ingredient.
DETAILED DESCRIPTION OF THE INVENTION
The present invention relates to methods for preparing a dough and/or a baked product comprising incorporating into the dough an effective amount of one or more dehydrogenases which improve one or more properties of the dough and/or the baked product obtained from the dough relative to a dough or a baked product in which a dehydrogenase is not incorporated.
The phrase “incorporating into the dough” is defined herein as adding the dehydrogenase(s) to the dough, any ingredient from which the dough is to be made, and/or any mixture of dough ingredients from which the dough is to be made. In other words, the dehydrogenase(s) may be added in any step of the dough preparation and may be added in one, two, or more steps.
The term “effective amount” is defined herein as an amount of dehydrogenase(s) that is sufficient for providing a measurable effect on at least one property of interest of the dough and/or baked product.
The term “improved property” is defined herein as any property of a dough and/or a product obtained from the dough, particularly a baked product, which is improved by the action of a dehydrogenase relative to a dough or product in which a dehydrogenase is not incorporated. The improved property may include, but is not limited to, increased strength of the dough, increased elasticity of the dough, increased stability of the dough, reduced stickiness of the dough, improved extensibility of the dough, improved machinability of the dough, increased volume of the baked product, improved crumb structure of the baked product, improved softness of the baked product, improved flavor of the baked product, and/or improved antistaling of the baked product.
The use of a dehydrogenase(s) may result in an increased strength, stability, and/or reduced stickiness of the dough, resulting in improved machinability, as well as in an increased volume, improved crumb structure, and/or softness of the baked product. The effect on the dough may be particularly advantageous when a poor quality flour is used.
Improved machinability is of particular importance in connection with dough that is to be processed industrially.
The improved property may be determined by comparison of a dough and/or a baked product prepared with and without addition of one or more dehydrogenases in accordance with the methods of the present invention. Techniques which can be used to determine improvements achieved by use of the methods of present invention are described below in the Examples. Organoleptic qualities may be evaluated using procedures well established in the baking industry, and may include, for example, the use of a panel of trained taste-testers.
The term “increased strength of the dough” is defined herein as the property of a dough that has generally more elastic properties and/or requires more work input to m
Wagner Peter
Xu Feng
Novozymes Biotech Inc.
Starnes Robert L.
Wong Leslie
LandOfFree
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