Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Reexamination Certificate
2000-03-28
2001-08-07
Bhat, Nina (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
C426S061000, C426S062000, C426S063000, C426S549000, C426S558000, C426S653000
Reexamination Certificate
active
06270813
ABSTRACT:
FIELD OF THE INVENTION
The invention relates to the retardation of staling of baked products during storage.
BACKGROUND OF THE INVENTION
Staling of baked products (such as bread) has been recognized as a problem which becomes more serious as more time lies between the moment of preparation of the bread product and the moment of consumption. The term staling is used to describe changes undesirable to the consumer in the properties of the bread product after leaving the oven, such as an increase of the firmness of the crumb, a decrease of the elasticity of the crumb, and changes in the crust, which becomes tough and leathery.
The firmness of the bread crumb increases further during storage up to a level, which is considered as negative. The increase in crumb firmness, which is considered as the most important aspect of staling, is recognized by the consumer a long time before the bread product has otherwise become unsuitable for consumption
The prior art suggests to retard the staling by the addition to the dough of various amylases, such as glucoamylase (amyloglucosidase) which hydrolyzes starch to form glucose (G1); soybean beta-amylase which hydrolyzes starch to form maltose (G2); alpha-amylase which hydrolyzes starch in an endo manner; or pullulanase which hydrolyzes alpha-
1
,
6
bonds in an endo manner. WO 91/04669 discloses the use of a maltogenic amylase from
B. stearothermophilus
to retard staling.
The enzyme is commercially available from Novo Nordisk A/S under the tradename Novamyl®. U.S. 5,698,245 discloses the use of certain maltotriose-forming enzymes to improve the quality of bread, including the prevention of bread solidification, particularly when frozen dough is used.
SUMMARY OF THE INVENTION
The invention provides a process for preparing a dough or a baked product prepared from the dough which comprises adding an amylase to the dough in an amount which is effective to retard the staling of the bread, 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 0.4-4% 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.
The invention also provides a dough comprising said amylase and a premix comprising flour together with said amylase. Finally, the invention provides an enzymatic baking additive, which contains said amylase.
The use of the amylase in accordance with the present invention provides an improved anti-staling effect as measured by, e.g. less crumb firming, retained crumb elasticity, improved slice-ability (e.g. fewer crumbs, non-gummy crumb), improved palatability or flavor.
The amylase can increase the content of soluble sugars, and these can interact further with the components of the dough, e.g. water, amylose, amylopectin and protein. This may give other advantageous effects such as improved water distribution in the dough, improved keeping qualities at freezing, improved ability to be heated in microwave oven.
The addition of said amylase results in retarding the staling phenomena in baked products during storage, such as crumb firming and decrease of crumb elasticity.
The addition of the amylase may also result in an increased strength, improved extensibility or elasticity, stability and reduced stickiness of the dough, thus resulting in improved machinability, as well as an increased volume and an 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. The improved machinability is of particular importance in connection with dough which is to be processed industrially.
REFERENCES:
patent: 4299848 (1981-11-01), De Stafanis et al.
patent: 4654216 (1987-03-01), Carroll et al.
patent: 5409717 (1995-04-01), Apicella et al.
patent: 5698245 (1997-12-01), Tanaka et al.
patent: 6126628 (2000-12-01), Cherry et al.
patent: 6197352 (2001-03-01), Olesen
patent: 0 412 607 A1 (1991-02-01), None
patent: 0 686 348 A1 (1995-12-01), None
patent: WO 91/04669 (1991-04-01), None
patent: WO-91/04669-A1 (1991-04-01), None
patent: WO-00/59307-A1 (2000-10-01), None
Y. Suzuki et al., “Purification and Characterization of a Malto-triogenic Alpha-Amylase I and a Maltogenic Alpha-Amylase II Capable of Cleaving Alpha-1,6-Bonds in Amylopectin”, pp. 246-252. Jun. 1987.
Min et al., (1998) J. Agric. Food Chem. 46(2):779-782.
Nielsen Jack Beck
Schafer Thomas
Bhat Nina
Gargell, Esq. Jason I.
Lambiris Esq. Elias J.
Novozymes A/S
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