Bread with increased arabinoxylo-oligosaccharide content

A technology of arabinoxylan and endo-xylanase, applied in the directions of dough preparation, pre-baked dough processing, baked goods, etc., can solve the problems of mechanical strength reducing air permeability, increasing the volume of bread cubes, etc.

Active Publication Date: 2010-02-10
PURATOS NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] slowing of the rate of diffusion of carbon dioxide out of the dough system due to increased mechanical strength or reduced gas permeability of the liquid film in the dough, resulting in higher gas retention during dough fermentation and thus increased baked loaf volume

Method used

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  • Bread with increased arabinoxylo-oligosaccharide content
  • Bread with increased arabinoxylo-oligosaccharide content
  • Bread with increased arabinoxylo-oligosaccharide content

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0159] Material:

[0160] B210 (XBS) is a commercial food grade endoxylanase preparation from Puratos (Groot-Bijgaarden, Belgium), produced by expressing the B. subtilis GH11 endoxylanase gene in B. subtilis.

[0161] 218(XPH) is a commercial food-grade endoxylanase preparation from Puratos (Groot-Bijgaarden, Belgium), produced by recombinant expression of the Pseudomonas alternata GH8 endoxylanase gene.

[0162] (GRIN PB) is a commercial food-grade endoxylanase preparation from Danisco (Copenhagen, Denmark), produced by expressing a non-suppressor mutant of the Bacillus subtilis GH11 endoxylanase gene in Bacillus subtilis.

[0163] TX200A (ECOP) is a commercial technical grade endoxylanase preparation from AB Enzymes (Darmstadt, Germany), produced by recombinant expression of a thermostable mutant of the Trichoderma longibrachiae GH11 endoxylanase gene.

[0164] Xylanase (MF XYL) is a commercial technical grade endoxylanase preparation from Genencor / Danisco (Palo A...

Embodiment 2

[0206] Material:

[0207] A description of the enzymes used is provided in Example 1 and Table 1.

[0208] Rye endosperm flour type 1150 and rye flour type 1740 were purchased from Plange Mühle (Düsseldorf, Germany). Wheat endosperm (white) flour is from Plange Mühle or Dossche Mills & Bakery (Deinze, Belgium) Brand 550 type. Rye bran was Rye Bran Beaten brand from Hildebrandmühlen (Frankfurt, Germany).

[0209] analytical skills:

[0210] Determination of T-AX, S-AX content and mean DP of S-AX was performed as described in Example 1.

[0211] Baking test:

[0212] By mixing 1050g rye flour, 450g wheat flour, 33g salt, 37.5g yeast (AlgistBruggeman, Gent, Belgium), 73.5g sourdough (Aroldo, Puratos, Belgium), 1245g water and an appropriate amount of endoxylanase preparation (as shown in Table 6) to prepare bread made from a mixture of 70% rye endosperm flour type 1150 and 30% wheat endosperm flour type 550. Mixing was performed at low speed for 5 minutes and at high spee...

Embodiment 3

[0222] Material:

[0223] The specifications of the enzymes used are provided in Example 1 and Table 1.

[0224] Wheat Endosperm (White) Flour Obtained from Dossche Mills & Bakery (Deinze, Belgium).

[0225] The preparation of the AXOS enriched fraction was carried out as follows. An aqueous suspension of wheat bran (1:7 w / v) was first treated with thermostable α-amylase (Termamyl 120LS, Novozymes, Bagsvaerd, Denmark; 1 μl / g wheat bran) at 90°C for 90 min under constant stirring, to hydrolyze starch. The suspension was filtered and the filtrate was discarded. The residue was resuspended in water (1:7 w / v) and treated with 11 units / g of GHF11 xylan from Bacillus subtilis (Grindamyl H640, Danisco, Denmark) at 52°C under constant stirring. Endonuclease incubation for 8 hours. After endoxylanase treatment, the suspension was filtered and the filtrate was collected. After inactivation of the enzyme by treatment (90° C., 10 min), the solution was concentrated in a falling fi...

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PUM

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Abstract

The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more preferably ranging from 5 to 25, said method comprising the steps of : - Preparing a dough for a baked product with flour, a mixture of flours or a mixture of flour (s) with milling fractions having a total arabinoxylan content of at least 2.0%, preferably at least 2.5%, and - Adding to said dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least 2-fold higher, preferably at least 3 to 6 times higher or even 10 times higher than the dose conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of said baked product. Advantageously with said method baked products can be obtained that have a level of arabinoxylan of the desired type of at least 1.7%, more preferably at least 1.75%, such as at least 1.8%, 1.9% or 2.0%. The present invention further relates to baked products obtainable by this method, and to an improver and a dough which may be used for the preparation of such products. Baked products according to the invention advantageously have improved health benefits.

Description

field of invention [0001] The present invention relates to methods and means for increasing the level of water-soluble arabinoxylan oligosaccharides in bakery products, comprising the use of exogenously added enzymes in the formulation, in order to obtain bakery products with improved health benefits. Furthermore, the present invention relates to a bakery product enriched in water-soluble arabinoxylan-oligosaccharides. Background of the invention [0002] Bread and pastry products are made based on grains or grain parts which are ground into flour and mixed with yeast or chemical leavening agents, salt and water as key ingredients. Other ingredients such as sugar, fat, milk, oxidizing agents, emulsifiers and enzymes may be added to facilitate processing and / or to improve the taste or texture of the baked product and / or its shelf life. The process can be divided into three basic unit operations, i) mixing and forming a viscous-elastic dough by kneading, ii) fermentation of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A21D13/02
CPCA21D13/02A21D8/042
Inventor I·P·H·范海森顿克W·F·布卢卡尔特J·乔里斯J·德尔科C·克汀F·阿纳特
Owner PURATOS NV
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