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Process for improving freshness of flat breads involving combination of maltogenic alpha amylase variants

A technology of amylase and maltose, applied in biochemical equipment and methods, glycosylation enzymes, baking mixtures, etc., can solve problems such as fast baking time that is not suitable for flat bread

Pending Publication Date: 2020-11-27
NOVOZYMES AS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] However, many amylases require longer baking times to allow sufficient starch modification and are therefore less suitable for the fast baking times of flat breads

Method used

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  • Process for improving freshness of flat breads involving combination of maltogenic alpha amylase variants
  • Process for improving freshness of flat breads involving combination of maltogenic alpha amylase variants
  • Process for improving freshness of flat breads involving combination of maltogenic alpha amylase variants

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0111] Pita Bread - Evaluated after 2 days storage

[0112] Pita bread is made with a straight dough recipe.

[0113] The flour was wheat flour of medium baking quality.

[0114] Added enzymes:

[0115] First maltose alpha-amylase (SEQ ID NO: 1 with substitutions D261G, T288P, and F188L) in an amount of 1 mg enzyme protein / kg flour.

[0116] A second maltose alpha-amylase (SEQ ID NO: 1 with substitutions D261G, T288P, F194Y and N375S) in an amount of 1.6 mg enzyme protein / kg flour.

[0117]

[0118] Store flat bread at room temperature in an airtight plastic bag.

[0119] Evaluate the results as follows:

[0120] Table 1:

[0121]

[0122] Two different pita breads were presented to a trained panel of judges and asked to rate them, with 1 being the lowest performance and 10 being the best performance. The pita bread was evaluated after 2 days of storage.

[0123] result:

[0124] External features:

[0125] Table 2:

[0126] pita bread feature C...

example 2

[0133] Pita Bread - Evaluated after 7 days storage

[0134] Pita bread was made on an industrial scale using a straightforward dough recipe (75 kg wheat flour, 2.3 kg fresh yeast, 0.9 kg salt, 3 kg sugar, 36 kg water, 0.2 kg sorbic acid).

[0135] Wheat flour is untreated flour.

[0136] Added enzymes:

[0137] First maltose alpha-amylase (SEQ ID No: 1 with substitutions D261G, T288P, and F188L) in an amount of 4 mg enzyme protein / kg flour.

[0138] Second maltose alpha-amylase (SEQ ID NO: 1 with substitutions D261G, T288P, F194Y and N375S) in an amount of 0.4 mg enzyme protein / kg flour.

[0139] Table 4 - Methods:

[0140]

[0141] The flatbreads were evaluated by a trained panel of tasters after 7 days and the results were as follows:

[0142] table 5:

[0143] pita bread feature Control (no enzyme) Enzyme blend according to example 2 Exterior 5 9 Foldability / Rollability 5 9 softness 5 8 chewiness 5 8 Overall edible pr...

example 3

[0147] Lebanese Flat Bread - Evaluate after 3 days storage

[0148] Make Lebanese flat bread as follows:

[0149] Table 6 - Recipe for Lebanese Bread

[0150] Element Quantity, %(w / w) 750 type white flour 100 fresh yeast 2 Salt 0.25 sugar 3 water 52

[0151] Added enzymes:

[0152] Mixture A: a first maltose alpha-amylase (SEQ ID No: 1 with substitutions D261G, T288P, and F188L), in an amount of 4 mg enzyme protein / kg flour; and a second maltose alpha-amylase (with substitutions D261G, SEQ ID NO: 1) of T288P, F194Y and N375S, in the amount of 0.4 mg enzyme protein / kg flour

[0153] Mixture B: Maltose alpha-amylase (SEQ ID NO: 1 with substitutions D261G, T288P, and F188L) in an amount of 4.4 mg enzyme protein / kg flour

[0154] Mixture C: Maltose alpha-amylase (SEQ ID NO: 1 with substitutions D261G, T288P, F194Y and N375S) in an amount of 4.4 mg enzyme protein / kg flour

[0155] program:

[0156] Combine all ingredients.

...

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PUM

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Abstract

A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and b) making flat breads from the dough.

Description

[0001] References to Sequence Listings [0002] This application contains a Sequence Listing in computer readable form, which is hereby incorporated by reference. technical field [0003] The present invention relates to a method for retarding the staling of flat bread, and a flat bread obtainable by the method of the invention. Background technique [0004] Flat bread is the oldest and most popular baked product in the world. [0005] Producers continue to produce more types of flat breads such as pita, baladi, Lebanese, mafrood, shami, ha Patty bread (hapati), sangak bread (sangak), South Asian pancakes (roti), Mexican tortillas (tortillas), Barbari bread (barbari), South Asian bread (nan), Taboon bread (taboon), Shrak, mashrouh, nasir, tannoor, lavash, taftan, chapatti, Pizza, tortillas and more. [0006] One of the key problems with flat breads, both for producers and consumers, is rapid hardening, so the deterioration of flat breads begins shortly after baking. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/26A21D8/04A21D10/00C12N9/26A21D13/40A21D13/43A21D13/42A21D13/41
CPCA21D8/042A21D10/002A21D13/41A21D13/42A21D13/43C12N9/2414C12Y302/01133A21D15/00
Inventor I·V·马特维U·科罗格鲁H·伦德奎斯特S·斯特罗恩H·西尼克
Owner NOVOZYMES AS
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