Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Reexamination Certificate
1999-09-14
2001-06-05
Wong, Leslie (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
C426S019000, C426S020000, C426S050000, C426S052000, C426S549000
Reexamination Certificate
active
06242014
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 pectate lyase.
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, whereas a weak dough is less tolerant to these treatments. A strong dough has a greater tolerance of mixing time, proofing time, and mechanical vibrations during dough transport than a weak dough. 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 the 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 found within the groups of amylases, proteases, glucose oxidases, and (hemi)cellulases, including pentosanases.
It is the object of the present invention to improve the properties of dough and/or baked products by the use of a pectate lyase.
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 pectate lyases.
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 pectate lyases, 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 pectate lyases, 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 pectate lyases, 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 pectate lyase is not incorporated.
The phrase “incorporating into the dough” is defined herein as adding the pectate lyase(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 pectate lyase(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 a pectate lyase 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 pectate lyase relative to a dough or product in which a pectate lyase 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 pectate lyase 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 and improved crumb structure and 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 pectate lyases 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 mould and shape.
The term “increased elasticity of the dough” is defined herein as the property of a dough which has a higher tendency to regain its original shape after being subjected to a certain physical strain.
The term “increased stability of the dough” is defined herein as the property of a dough that is less susceptible to mechanical abuse thus better maintaining its shape and volume.
The term “reduced stickiness of the dough” is defined herein as the property of a dough that has less tendency to adhere to surfaces, e.g., in the dough production machinery, and is either evaluated empirically by the skilled test baker or measured by the use of a texture analyzer (e.g., TAXT2) as known in the art.
The term “improved extensibility of the dough” is defined herein as the property of a dough that can be subjected to increased strain or stretching without rupture.
The term “improved machinability of the dough” is defined herein as the property of a dough that is generally less sticky and/or more firm and/or more elastic.
The term “increased volume of the baked product” is measured as the specific volume of a given loaf of bread (volume/weight) determined typically by the traditional rape seed displacement method.
The term “improved crumb structure of the baked product” is defined herein as the property of a baked product with finer and/or thinner cell walls in the crumb and/or more uniform/homogenous distribution of cells in the crumb and is usually evaluated empirically by the skilled test baker.
The term “improved softness of the baked product” is the opposite of “firmness” and is defined herein as the property of a baked product that is more easily compressed and is evaluated either empirically by the skilled test baker or measured by the use of a texture analyzer (e.g, TAXT2) as known in the art.
The term “improved flavor of the baked product” is evaluated as mentioned above by a trained test panel.
The term “improved antistaling of the baked product” is defined herein as the properties of a baked product that have a reduced rate of deterioration of quality parameters, e.g., softness and/or elasticity, during storage.
In a preferred embodiment, the one or more pectate lyases improve one or more properties of the dough or the baked product obtained from the dough. In another preferred embodiment, the one or more pectate lyases improve one or more properties of the dough and the baked product obtained from the dough.
In a preferred embodiment, th
Novozymes Biotech Inc.
Starnes Robert L.
Wong Leslie
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