Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Reexamination Certificate
2001-09-18
2003-02-11
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
C426S061000, C426S653000, C426S555000
Reexamination Certificate
active
06517874
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The invention relates to technological improvements in the production of baked products with low wheat content. In particular the invention describes the utilization of transglutaminase compounds for the production of baked products with a wheat content derived from flour of 1 to 50% by weight.
2. Discussion of the Background
Problems with mechanical dough processing and product quality are known to occur during the manufacture of bread with a low wheat content. In dough types made from wheat, vegetable gluten forms a cellular gluten network and develops a protein film throughout the whole dough. No such gluten network is formed in dough with a low wheat content. The lack of a gluten network is the reason why doughs low in wheat content are not as elastic as wheat doughs. Rye doughs in particular, but also doughs made from special flours, are not elastic. These doughs keep the shape they are given and are sticky and plastic. The presence of rye flour or special flour inhibits the formation of vegetable gluten through swelling pentosans which are believed to prevent the formation of gluten strands. The pentosans envelop particles in the dough such as hydrated rye flour by forming a thick glutinous liquid. The larger proportion of soluble compounds in wheat doughs in comparison to doughs with special flours is also thought to contribute to the differences in dough properties. There is no information available about dough formation in doughs containing rye part wheat. However, rye content is the decisive factor in the properties of the dough and the baked product when a dough mixture containing rye is used. For example, in common practice dough is leavened with a rye flour proportion of just 20%. The dough properties of bread dough containing rye part wheat resemble those of unblended rye flour. This leads to the conclusion that in doughs made from rye flour blends, no uninterrupted protein film forms due to the high pentosan content. The lack of such a protein film results in a low consistency of fermentation in bread made from rye flour or rye flour blends. This in turn leads to flat loaves with insufficient loaf volume.
Special flours are flour types which are not usually suitable for making bakable dough. Such special flours, which can be made from other cereal types but also from leguminous or other plants, contain proteins which are not able to form an uninterrupted network because most of the proteins are soluble. For this reason, most of the problems which occur during the manufacture of rye bread are also encountered with other special flours.
An amylase and pentosanase preparation powder (VERON® HE made by Röhm GmbH) has been used for improving the properties of rye dough and special flour doughs. This product has been used for the treatment of high ammylogram rye flours. However, use of this enzyme preparation resulted in a softer dough and noticeably flatter loaves. Hexose oxidase and glucose oxidase have also been used during the production of bread from blended rye flour (e.g. Poulsen, C. H.; Borch Soe: Strong Effect of Hexose Oxidase on the Stickiness of Mixed Rye/Wheat Sour Dough, Helsinki Meeting Dec. 8, 1999 to Dec. 10, 1999, Congress: 2nd European Symposium on Enzymes in Grain Processing). These enzymes achieved reduced dough stickiness. The effect on loaf shape and fermentation is however not described. Furthermore, oxidases are known to react with the carbon hydrates in the flour but not the proteins. Therefore, all attempts utilizing the current state of technology for improving the quality of dough low in wheat have been unsatisfactory.
DETAILED DESCRIPTION OF THE INVENTION
The present invention relates to the task of providing the means and methods for improving doughs that are low in wheat content. In particular, according to this invention, the extensibility of the dough and its gas retention properties will be improved. Furthermore, the means and methods described in the invention are used to improve the baking properties in automated processing, in particular stickiness. The means and methods described in the invention also improve the quality of the baked product, particularly its volume. The baked products should not show any faulty flavor or properties giving rise to toxicological concern. In addition, the means and methods described in the invention are to be generally recognized as safe from a toxicologic and food regulatory standpoint.
Surprisingly, it was found that the addition of transglutaminase to doughs low in wheat significantly improved the properties of the dough and the baked products derived therefrom. The stickiness of the doughs is reduced so that they can be easily mechanically processed. Because of the improved gas retention in the dough, bread volume is noticeably increased. In addition, the stability of the fermentation in the shaped dough is increased. The final fermentation time can therefore be increased by up to 20%. The resulting baked product will nevertheless exhibit a very good shape. Thus allowing a great deal of flexibility at the bakery.
The present invention relates to both the use of transglutaminase for the production of baked products with a wheat content between 1 and 50% in addition to one or more flours other than wheat flour(s), as well as a method for the production of the corresponding baked products which are characterized by the fact that they include transglutaminase as an enzyme component. The invention further covers a baking flour with a wheat content of 1 to 50% by weight of the flour components further containing a transglutaminase. This baking flour may contain flour made from any type of wheat in its wheat component and any type of non-wheat flour in the non-wheat component. The baking flour may be part of a baking mixture.
The effect of the transglutaminase used in the invention was surprising, as in the past it was assumed that transglutaminases could only be successful with doughs of wheat component greater than 50% (EP 0 492 406). The effect of transglutaminase in wheat dough arises from the generation of new connections between the amino acids glutamine and lysine contained in the flour protein. Because of the high content of pentosans which form a glutinous liquid around the rye flour particles, or of soluble proteins in special flours, it was surprising, and not obvious, that transglutaminase would also have such favourable effects in doughs that are low in wheat.
Doughs covered by the invention contain a wheat proportion of 1-50%, preferably 5-50%, more preferably 10-50% and even more preferably 30-50%, where the percentages refer to weight, with the flour component of the dough being 100%. Throughout this disclosure all ranges and subvalues between the stated ranges are included. Any type of wheat may be used for this wheat component, such as dinkel, durum wheat or low-allergen wheat. The non-wheat flour can be any type of flour which on its own does not possess any, or only insufficient, baking properties. Examples are oat flour, barley flour, maize flour, buckwheat flour, millet flour, rye flour, amarath flour, quinoa flour and other non-cereal flours of plant origin, such as potato flour, soya bean flour or leguminous plant flour. These special flours can be used individually or in combination. The preferred non-wheat flour is rye flour. Combinations of non-wheat flour types which can be used are, for example, barley/oats/rye or oats/buckwheat or rye/potato starch. The proportion of non-wheat flour is 50-99% by weight, preferably 50-95% by weight, more preferably 50-90% by weight, even more preferably 50-70% by weight, in all cases with respect to the flour component, total flour content is 100%. In addition, the dough for the baked product may contain the usual ingredients and spices. The dough is processed in the normal way for producing the intended baked products. These baked products may also be filled.
The dosage for the transglutaminase depends on the properties of the individual flour. An enzyme dose between 5 TGU and 5000 TG
AB Enzymes GmbH
Hendricks Keith
Oblon & Spivak, McClelland, Maier & Neustadt P.C.
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