Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Sugar-producing and texture-improving bakery methods and products formed therefrom

a technology of sugar-producing and texture-enhancing bakery methods and products, which is applied in the field of bakery products preparation, can solve the problems of harmful end products such as triglycerides, uric acid, and free radicals, and achieve the effects of improving the performance preventing staling maltogenic amylases, and increasing the functionality of anti-staling maltogenic amylases

Inactive Publication Date: 2016-01-14
CARAVAN INGREDIENTS
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention relates to a method for improving the texture and taste of bakery products. It involves the use of a thermally-stable amyloglucosidase and an anti-staling amylase, which work synergistically during baking. The combination of these enzymes reduces the amount of sugar added to the dough, resulting in a decrease in crumb firmness and an increase in crumb resilience and sweetness. The final baked product also contains less fructose, which is associated with health risks, and more glucose and maltose, which are considered to be more desirable. Overall, this method allows for improved texture, taste, and flavor of bakery products while reducing the use of expensive anti-staling amylases.

Problems solved by technology

Added sugars contain high levels of fructose (generally 50%), which has been associated with potential health risks.
Fructose is metabolized in the liver, resulting in harmful end products like triglycerides, uric acid, and free radicals.
However, the sweet taste is desirable for the products to be appealing, so simply not adding sugar would lead to products having a poor taste and lacking consumer appeal.
The use of artificial sweetening products in place of sugar leads to problems of its own, including potential health issues, a taste that is not appealing to some people, and the consumer-unfriendly ingredient labeling.
Also, while sugar alcohols have become a popular way to sweeten products, they also do not have as appealing of a taste as typical sugars, and many people cannot digest sugar alcohols properly.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Sugar-producing and texture-improving bakery methods and products formed therefrom
  • Sugar-producing and texture-improving bakery methods and products formed therefrom
  • Sugar-producing and texture-improving bakery methods and products formed therefrom

Examples

Experimental program
Comparison scheme
Effect test

example 1

Amyloglucosidase Sugar Production and Texture Modification

[0092]A conventional raw starch degrading (“RSD”) amyloglucosidase, AMG 1100 (from Novozymes®, North Carolina), was compared to a thermally-stable amyloglucosidase, Po-AMG (from Novozymes®), in bread baking for their sugar production and crumb texture modification capabilities. A standard white pan bread formulation was prepared according to the following process.

White Straight Pan Bread

[0093]

Ingredients% of flour weightGramFlour100.0700.00DEPENDOX ® AXCA0.040.28Salt2.014.00Granulated sugar (sucrose)1.07.00Calcium Propionate0.32.10Soy Oil2.014.00Yeast - compressed7.0049.00Water64.0448.00GMS 90 SSB1.07.00Sodium Stearoyl Lactylate0.352.45(SSL)UFP 250C0.503.50Total Weight176.3AA blend of ascorbic acid, azodicarbonamide (ADA), fungal enzymes, and wheat starch (available from Corbion, Lenexa, KS).BHydrated monoglycerides (emulsifier; available from Corbion).CUltra Fresh Premium 250 (shelf-life extending enzymes; available from Cor...

example 2

Analysis of Sugar Production Capability

[0100]A standard white pan bread formulation was prepared according to the following formulation and the same processing parameters described in Example 1. All of the bread dough was made with 1% added-sugar and specified amounts of amyloglucosidases.

White Straight Pan Bread

[0101]

Ingredients% of flour weightGramFlour100.0700.00DEPENDOX ® AXC0.040.28Salt2.014.00Granulated sugar (sucrose)1.07.00Calcium Propionate0.32.10Soy Oil2.014.00Yeast - compressed5.5038.50Water64.0448.00GMS 90 SS1.07.00SSL0.352.45NOVAMYL ® 3DA0.020.14Total Weight174.8AAn anti-staling enzyme from Novozymes ®.

Formula Variations

[0102]

Dough #1234AGU / kg flourAMG 11000010001000Po-AMG0100001000

Again, samples of proofed dough were collected and flash frozen for sugar analysis. Dough sugar was extracted as described above, except that 10 g of dough was dispersed in 90 g of water. The results are shown in FIGS. 4-6. Sugar content in the proofed dough and in the baked bread was analyze...

example 3

Sugar Content and its Effect on Anti-Staling Enzyme

[0105]A standard white pan bread formulation was prepared according to the following formulation. Five different formulations were prepared by varying the amount of sugar added to the formulation, the level of anti-staling enzyme (NOVAMYL®), and the amount of amyloglucosidase, Po-AMG, and other ingredients were varied accordingly, as shown in the Tables below.

White Straight Pan Bread

[0106]

Ingredients% of flour weightGramFlour100.0700DEPENDOX ® AXC0.060.42Salt2.014Granulated sugar (sucrose)VaryVaryCalcium Propionate0.21.4SSL (optional)0.352.45GMS-90 (optional)1.007Soy Oil2.0141% BXP 250010.100.7Yeast - dryVaryVaryWaterVaryVaryTotal WeightVaryVary

Formula Variations

[0107]

Dough #12345Po-AMG0 AGU / kg1000 AGU / kgflourflourSugar (sucrose - % of flour8%4%0%weight)Novamyl (MANU / kg flour)02000100020001000Yeast-dry (% of flour3.03.02.52.52.0weight)Water (% of flour weight)62.062.063.063.064.0

[0108]By using the inventive enzyme compositions, add...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
temperaturesaaaaaaaaaa
temperatureaaaaaaaaaa
temperaturesaaaaaaaaaa
Login to View More

Abstract

Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and / or an anti-staling amylase. The level of added sugar included in the dough can be substantially reduced, and even eliminated, while still achieving a sweet product. Additionally, the resulting bakery product is free of, or at least substantially free of, fructose. The final baked product will also have improved texture properties, including superior firmness, resilience, and adhesiveness and can be made with a reduced amount of yeast.

Description

RELATED APPLICATION[0001]This application claims the priority benefit of U.S. Provisional Patent Application No. 62 / 021,899, entitled BAKERY PRODUCTS FORMED USING NO ADDED SUGAR AND METHODS OF MAKING THE SAME, filed Jul. 8, 2014, incorporated by reference herein. This application also claims priority to European Patent Application No. 14176074.4, filed on Jul. 8, 2014, incorporated by reference herein.BACKGROUND OF THE INVENTION[0002]1. Field of the Invention[0003]The present invention is broadly concerned with the preparation of bakery products by incorporating a specific enzyme formulation that generates sugar during baking. Advantageously, the final product is free of, or substantially free of, added sugar and fructose, while still having a taste and flavor equal to or better than equivalent products made with added sugar. Additionally, the present invention significantly improves the textural quality and shelf-life of the bakery products through the synergistic interactions of t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(United States)
IPC IPC(8): A21D8/04C12N9/26
CPCA21D8/042C12Y302/01C12N9/2411A21D8/047A21D13/062C12Y302/01003C12N9/2417C12Y302/01001
Inventor FENG, GUOHUAGUILFOYLE, EMILYSTINSON, JESSESKOGERSON, LAWRENCE
Owner CARAVAN INGREDIENTS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com