Flour and dough containing wheat and having pea protein

Abstract

The present disclosure provides for an enhanced possibility of transglutaminase action by facilitating the formation of peptide bonds with glutamine present in wheat flour. To this end, the present disclosure relates to a baking premix composition comprising pea protein and transglutaminase and a carrier, and a flour preparation comprising wheat flour, transglutaminase and pea protein. It was found that with the flour preparation a dough can be prepared having an improved process tolerance. It was found that the baked product prepared by baking the dough has an improved crumb structure.

Description

TECHNICAL FIELD

[0001] The present invention relates to a wheat-containing flour formulation comprising pea protein, a dough prepared therefrom, and a baked product, such as a bread, obtained by baking the dough, and a method for preparing a dough and a baked product. BACKGROUND

[0002] Bread is one of the oldest biotechnological products. To date, wheat is the most important cereal in bread making. In wheat bread making, flour, water, salt, yeast or other microorganisms and optional ingredients such as sugar and fat are mixed into a visco-elastic dough, which is then fermented and baked. Yeast-fermented bread is widely consumed and appreciated by consumers for its characteristics such as volume, crumb attributes and taste. The ability of wheat proteins to form a visco-elastic matrix makes wheat the most suitable cereal for bread making. The visco-elastic matrix is able to retain the gas produced during the fermentation process, resulting in an aerated bread crumb structure.

[0003] Although wheat has a high visco-elastic matrix forming capacity, other ingredients can be added to further increase the bread structure. Such other ingredients can be enzymes, oxidizing and reducing agents, gums, emulsifiers, etc. One example of such enzymes is transglutaminase. The use of transglutaminase in wheat-containing breads is well known. In addition, the use of transglutaminase in other types of flour, such as barley or soy flour or blends thereof, is also known.

[0004] For example, the general use of transglutaminase in wheat is described in EP 0492406.

[0005] EP 0492406 relates to improvements in the field of baking, more particularly to fermented doughs and baked products prepared from these fermented doughs. This publication describes the use of transglutaminase in the fermentation of baked food products. Optionally, the enzyme is combined with a protease or ascorbic acid. It is said that the dough's resistance to stretching is improved by cross-linking the gluten proteins in the wheat. The amount of transglutaminase used varies from 100 to 10,000 units per kilogram of flour.

[0006] US 6517874 describes the production of breads with a relatively low content of wheat using transglutaminase. It refers to the above-mentioned EP publication and limits the wheat content to at most 50%. It discloses that the breads also contain a non-wheat flour. The non-wheat flour can be any type of flour that does not have any or only insufficient baking attributes in itself. Examples are oat flour, barley flour, corn flour, buckwheat flour, millet flour, rye flour, amaranth flour, quinoa flour and other plant-derived non-cereal flours, such as potato flour, soy flour or legume flour. No other examples of legume flour are given. The publication is also mainly directed to a combination of wheat flour and rye.

[0007] In "Functional and thermal properties of wheat, barley, and soyflours and their blends treated with microbial transglutaminase(MTG)" by HJAhn, J Food Sci The effects of MTG treatment on different flours are described in 2005 70(6)c380-c386.

[0008] "Formation of homopolymers and heteropolymers between wheatflour and several protein sources by transglutaminase-catalyzed crosslinking" by A.Bonet Cereal chemistry 2006 V83(6)665-662 investigated the effects of adding different protein sources on the function of wheat dough. Specifically, the potential for transglutaminase to form hybrids between wheat and other protein sources was investigated. To this end, doughs were prepared using blends of wheat and 20% w / w soy, gelatin, albumin, lupin protein, and beer protein, and the wheat gluten quality, hardness, and dough viscosity of the doughs were tested. The results showed that, except for ovalbumin, the presence of different protein sources significantly increased the time required to reach minimum torque. Further, it was concluded that, of all the protein sources evaluated, only dough made with lupin flour appeared to form hybrids with wheat in the presence of transglutaminase. Summary of the Invention

[0009] This disclosure provides a possibility of enhancing transglutaminase activity by helping to form peptide bonds with glutamine present in the gluten of wheat flour.

[0010] Therefore, this disclosure relates to a baking premix composition comprising transglutaminase, pea protein, and a carrier material. In the baking premix composition, the amount of carrier material can range from 5% to 99.99% w / w, based on the total weight of the baking premix composition.

[0011] The carrier material may include materials selected from corn starch, corn flour, rice flour, potato starch, tapioca starch, wheat flour, maltodextrin, tricalcium phosphate (TCP), salt, calcium carbonate and silicon dioxide or combinations thereof.

[0012] The amount of pea protein can vary between 500 ppm to 95% w / w, preferably 2500 ppm to 80% w / w, most preferably 5000 ppm to 50% w / w, based on the total weight of the baking premix composition.

[0013] The amount of transglutaminase can vary in the range of 0.05 to 5 TGU / g, preferably 0.1 to 2 TGU / g and most preferably 0.15 to 0.5 TGU / g, based on the total weight of the baking premix composition.

[0014] The baking premix composition can suitably be mixed with flour to form a flour preparation. In the flour preparation, the baking premix composition can be present in an amount in the range of 0.01 to 20% w / w, based on the total weight of the flour preparation.

[0015] In one embodiment, the present disclosure relates to a flour preparation comprising wheat flour, transglutaminase and pea protein.

[0016] In the flour preparation, the amount of transglutaminase can vary between 0.05 to 0.5 TGU per 100 grams of flour in the total flour preparation, preferably 0.1 to 0.4 TGU, and most preferably 0.15 to 0.3.

[0017] The amount of pea protein in the flour preparation can vary between 100 ppm to 10 000 ppm, preferably 500 to 5 000 ppm, most preferably 1 000 to 2 000 ppm, based on the weight of the flour in the flour preparation.

[0018] The amount of wheat flour in the preparation can vary between 1 to 99.99% w / w, preferably 10 to 99.9% w / w, more preferably 50 to 99.9% w / w, most preferably 70 to 99.9% w / w, based on the total weight of the flour preparation.

[0019] In one aspect, the present disclosure relates to a dough composition comprising the above flour preparation. The dough composition can comprise a liquid, such as water and / or milk. In addition to the liquid, the dough can comprise fat, oil, butter, sugar and / or egg.

[0020] The dough can be prepared by mixing the flour preparation as described above with a liquid to form a mixture, and the mixture is mixed thoroughly to form a dough. Optionally, fat, oil, butter, sugar and / or egg is added and mixed thoroughly to form a dough.

[0021] In other aspects, a baked product is prepared by fermenting the dough composition according to the present disclosure and baking the fermented dough to form a baked product.

[0022] The present disclosure also relates to a baked product, such as a bread, obtainable by the above described method.

[0023] The use of pea protein to provide gluten-free baked products has been described.

[0024] M. Dube, "Texturisation and modification of vegetable proteins for food applications using microbial transglutaminase", Eur Food Res Techn June 2006 summarizes various applications of transglutaminase in the production of plant protein based foods such as tofu, bread and baked products. The possibility of using novel proteins such as pea, lupin, sesame and sunflower as functional ingredients was investigated, with particular focus on the suitability of these novel plant protein sources for cross-linking with microbial transglutaminase. The results showed that the proteins in legumes are rather poor substrates for microbial transglutaminase.

[0025] In addition, several publications have been found relating to the use of plant proteins in dairy product replacers such as yoghurt, sour cream and cheese. Embodiments

[0026] The present disclosure provides a possibility to enhance the action of transglutaminase by facilitating the formation of peptide bonds with glutamine present in wheat flour.

[0027] To this end, the present invention relates to a baking premix composition comprising pea protein, transglutaminase and a carrier material. With the baking premix composition, a flour preparation comprising wheat flour, transglutaminase and pea protein can be made. The flour preparation can also be made by directly adding pea protein and transglutaminase to the flour to form the flour preparation. It was found that with the flour preparation a dough can be made having improved process tolerance. It was found that baked products made by baking the dough have an improved crumb structure.

[0028] In the baking premix composition, the amount of carrier material can range from 5 to 99.99% w / w, based on the total weight of the baking premix composition. The carrier material is added to the pea protein and transglutaminase to provide volume, thereby improving the handling properties of the resulting baking premix composition.

[0029] The carrier material can comprise a material selected from the group consisting of corn starch, corn flour, rice flour, potato starch, tapioca starch, wheat flour, malt dextrin, tricalcium phosphate (TCP), salt, calcium carbonate and silicon dioxide or a combination thereof.

[0030] These materials are suitable for use in baked products and do not adversely affect the structural properties of the end product.

[0031] The amount of pea protein in the baking premix composition can range from 500 ppm to 95% w / w, preferably from 2500 ppm to 80% w / w, most preferably from 5000 ppm to 50% w / w, based on the total weight of the baking premix composition. This depends on the amount of baking premix composition used in the flour formulation and the intended end baking application.

[0032] The amount of transglutaminase in the baking premix composition ranges from 0.05 to 5 TGU / g, preferably from 0.1 to 2 TGU / g and most preferably from 0.15 to 0.5 TGU / g, based on the total weight of the baking premix composition.

[0033] The baking premix composition can suitably be mixed with flour to form a flour formulation. In the flour formulation, the baking premix composition can be present in an amount ranging from 0.01 to 20% w / w, based on the total weight of the flour formulation.

[0034] The flour formulation can also be formed directly from the individual ingredients, i.e. by combining wheat flour, transglutaminase, pea protein and optional other ingredients.

[0035] Transglutaminase [EC 2.3.2.13] is a commercially available enzyme that is also suitable for baking applications. It is used to strengthen the gluten network in the dough. For the purpose of the present disclosure, any commercially available transglutaminase for baking products can be used.

[0036] The amount of transglutaminase in the flour formulation can vary from 0.05 to 0.5 TGU per 100 grams of flour in the total flour formulation, preferably from 0.1 to 0.4 TGU, and most preferably from 0.15 to 0.3 TGU.

[0037] The amount of transglutaminase preparation required depends on its activity. Enzyme suppliers usually define the activity of their transglutaminase preparation in transglutaminase units per gram of enzyme preparation.

[0038] The transglutaminase activity of the enzyme preparation can be determined by the hydroxamic acid colorimetric test with hydroxylamine as substrate. 1 TGU / g is defined as the amount of enzyme preparation that releases 1 pmol of hydroxylamine per minute under standardized conditions at 37°C and pH 6.0 using a 0.2 M Tris-HCl buffer (EP 1190624 B1).

[0039] Pea protein, or sometimes referred to as pea protein isolate, is a product that is typically isolated from peas by dry or wet milling. Preferably, yellow peas are used for the preparation of the pea protein isolate, but other types of peas can also be used, such as green peas, chickpeas, garden peas. Pea protein is commercially available and is typically used in gluten-free meal products. The amount of pea protein in the flour preparation can vary between 100 ppm and 10000 ppm, preferably between 500 and 5000 ppm, most preferably between 1000 and 2000 ppm, based on the total weight of flour in the flour preparation. The amount of protein in the pea protein product typically varies between 50 and 100% w / w.

[0040] A part of the pea protein can be replaced by a plant protein source selected from the group consisting of flaxseed, rice, beans, soybeans, white beans, cranberry beans, kidney beans, black beans, navy beans, speckled beans, lima beans, green beans, chia seeds, fava beans, lentils, lupins, wheat, granola, potatoes and hemp or combinations thereof. The plant protein source is preferably from a legume. More preferably, the plant protein source is from beans. In some cases, even all of the pea protein can be replaced by the above-mentioned plant protein sources. The amount of plant protein source to be added can enable the addition of an equivalent amount of protein. The amount of protein from a plant protein source selected from the group consisting of peas, flaxseed, rice, beans, soybeans, white beans, cranberry beans, kidney beans, black beans, navy beans, speckled beans, lima beans, green beans, chia seeds, fava beans, lentils, lupins, wheat, granola, potatoes and hemp or combinations thereof in the flour preparation can vary between 50 ppm and 10000 ppm, preferably between 2500 and 5000 ppm, most preferably between 500 and 2000 ppm, based on the total weight of flour in the flour preparation.

[0041] The flour preparation according to the present disclosure mainly comprises wheat flour, but other types of flour can also be present, such as oat flour, barley flour, corn flour, buckwheat flour, millet flour, rye flour, amaranth flour, quinoa flour and other plant-derived non-cereal flours, such as potato flour, soy flour or legume flour. The most common flour present in addition to wheat is rye. The amount of wheat flour in the flour preparation varies between 1 and 99.99% w / w, preferably between 10 and 99.9% w / w, more preferably between 50 and 99.9% w / w, most preferably between 70 and 99.9% w / w.

[0042] In addition to the transglutaminase, the wheat flour, the pea protein and the optional other non-wheat flour, the flour preparation can also comprise other conventional baking ingredients, such as salt, other enzymes, such as amylases, cellulases, lipases, glucose oxidases, hexose oxidases and hemicellulases, bread improvers, emulsifiers, sugars, plant flours, cereal flours, malt, ascorbic acid. When desired, these other baking ingredients can also be added partly or entirely to the baking premix composition.

[0043] When preparing a dough composition with the flour preparation according to the present disclosure, a liquid is added to form a mixture, and the mixture is mixed thoroughly to form a dough. Depending on the final baked product, the liquid can be water, milk or egg, egg white or egg yolk or any other liquid dairy product. Water and / or milk are preferred. In addition to the liquid, fat, oil, butter, seeds, dried fruits and / or egg powder can also be added and mixed thoroughly to form a dough. Leavening agents such as yeast, baking soda, sourdough or leavening agents can also be added. In the context of the present specification, the term "dough" refers to any flour preparation to which an amount of liquid has been added according to the present specification. It therefore also includes batters, creams, foams, etc.

[0044] In other aspects, a baked product is prepared, optionally by fermenting and baking the dough composition according to the present disclosure to form a baked product. Examples of baked products are bread, flatbread, rolls, pastry, puffed pastry, cake, biscuit.

[0045] The present disclosure also relates to a baked product, such as a bread, obtainable by the method described above.

[0046] The present invention is further illustrated by the following examples. These examples are only meant to illustrate the present invention and cannot be interpreted as limiting.

[0047] Example

[0048] Materials

[0049] Experiments were performed with wholegrain flour. The main characteristics of the flour are listed below:

[0050]

[0051]

[0052] Methods

[0053] Rheological analysis

[0054] Rheological analysis of the dough was performed according to the Chopin+ protocol on a Mixolab (ICC 173 or AACC 54-60.01). In this method, the torque of the mixing process is measured during a heating and cooling cycle of the dough. This method provides insight in the behavior of the overall flour preparation.

[0055] The main parameters considered are the curve peaks C1 and C2 and their occurrence time and CS.

[0056] This apparatus measures the consistency of the dough at different moments, starting with the addition of water, then mixing for 8 minutes for dough development, followed by a heating process, ending with a cooling process.

[0057] C1 is the maximum torque achieved during the first 8 minutes of mixing. It represents dough development and is highly dependent on the absorption and release of water provided by the activated flour.

[0058] CS is the torque at the end of 8 minutes, when the dough begins to heat up, and indicates the consistency of the dough after shaping. A higher CS level means the dough maintains its stability during mixing, indicating better gluten development.

[0059] C2 is the lowest point reached on the curve when the consistency decreases due to heating and before the starch begins to gelatinize and regain its consistency. This parameter represents the gluten's resistance to heating; that is, the higher the C2 value, the higher the gluten's resistance.

[0060] The texture of the bread was analyzed using a texture test (based on AACC 74-09 standard). Six tests were performed using six different slices of each type of bread, and the mean value of each test is shown after the Tuckery test, which has 95% significance.

[0061] Example 1 : Rheological analysis

[0062] Preparation of transglutaminase (TGA, Veron) with different amounts AB enzyme) and pea protein ( Various doughs (S85XF, Roquette). Dough consistency was determined by measuring the change in torque over time. The TGA and pea protein content in different tests are listed in Table 1.

[0063] Table 1

[0064]

[0065] Figure 1 The result curves for tests 1 through 4 are described.

[0066] Figure 1 The curves show that higher doses of TGA enhance the heat resistance of gluten, raising the lowest point of the curve, and the addition of pea protein works synergistically with TGA to give gluten additional resistance.

[0067] Example 2: Application test

[0068] Application tests in industrial bread were conducted using the recipes given in Table 2.

[0069] Table 2 - Application Test Formulations

[0070]

[0071] The levels of the DOE selected are related to the formulations in Table 2. The TGA varied between 0 and 0.25 TGU / 100 g flour, and the pea protein varied between 0 and 500 ppm (based on flour). This way the individual effect of each ingredient in the formulation and the combined effect of them could be evaluated.

[0072] Table 3 - DOE levels for application test

[0073]

[0074] The process conditions during dough preparation were varied as shown in Table 4 to study the process tolerance of the various compositions.

[0075] Table 4 - Process conditions for application test

[0076] Mixing time Fermentation time Mechanical shock Average 9 minutes 1 hour No Under-mixed 7 minutes 1 hour No Over-mixed 11 minutes 1 hour No Over-fermented 9 minutes 1 hour 30 minutes No Mechanical shock 9 minutes 1 hour Yes

[0077] Photos of the resulting breads are shown in Figures 2-6 The texture results are provided in Table 5.

[0078] Table 5 - Texture results

[0079] Test number Average force (mN) Group 1 125 A 2 121 A 3 219 B 4 199 B

[0080] Note: When the means are statistically equal (95% significance), the same letter is used

[0081] From the visual inspection of the breads (average process), it is clear that the breads with pea protein and with / without TGA (tests 3 and 4) have a better development of the crumb structure, with smaller and better distributed alveoli, compared to the breads without pea protein. In addition to this, the texture test shows that the breads in tests 3 and 4 have a higher crumb strength.

[0082] However, the visual inspection also shows that the bread volume is better developed in the breads with TGA and with / without pea protein (tests 2 and 4).

[0083] In general, the breads containing TGA and pea protein and prepared with the average process gave the best results.

[0084] The results of the process tolerance test are shown in Table 6

[0085] Table 6 - Process tolerance test results

[0086] Process condition Result Under-mixed condition Test 1 worse, tests 2, 3 and 4 with equally best results Over-mixed condition Test 1 worse, tests 2 and 4 with best results Over-fermented condition Tests 1 and 2 worse, tests 3 and 4 with best results Mechanical shock Tests 1, 2 and 3 worse, test 4 with best results

[0087] It is clear from the process tolerance tests that test 4 is the only test that provides the best results under all tested process conditions. Thus, the addition of both TGA and pea protein enables to produce a bread that is best tolerant to deviating process conditions.

[0088] Thus, the use of a combination of pea protein and TGA in bread not only enables to obtain a better bread crumb structure, a better bread crumb strength, but also a higher bread volume and a better process tolerance.

Claims

1. A flour preparation comprising wheat flour comprising gluten and a baking premix composition comprising transglutaminase, pea protein and a carrier material for the pea protein, wherein the amount of pea protein is between 500 ppm and 5000 ppm based on the total weight of flour in the flour preparation, wherein the amount of transglutaminase in the flour preparation is between 0.05 and 0.5 TGU per 100 g of flour.

2. The flour preparation according to claim 1, wherein the amount of transglutaminase in the flour preparation is between 0.1 and 0.4 TGU per 100 g of flour.

3. The flour preparation according to claim 1, wherein the amount of transglutaminase in the flour preparation is between 0.15 and 0.3 TGU per 100 g of flour.

4. The flour preparation according to any one of the preceding claims 1-3, wherein the amount of pea protein is between 1000 and 2000 ppm based on the total weight of flour in the flour preparation.

5. The flour preparation according to any one of the preceding claims 1-3, wherein the amount of wheat flour in the preparation is between 1 and 99.99% w / w based on the total weight of the flour preparation.

6. The flour preparation according to any one of the preceding claims 1-3, wherein the amount of wheat flour in the preparation is between 10 and 99.99% w / w based on the total weight of the flour preparation.

7. The flour preparation according to any one of the preceding claims 1-3, wherein the amount of wheat flour in the preparation is between 50 and 99.9% w / w based on the total weight of the flour preparation.

8. The flour preparation according to any one of the preceding claims 1-3, wherein the amount of wheat flour in the preparation is between 70 and 99.9% w / w based on the total weight of the flour preparation.

9. A dough composition comprising the flour preparation according to any one of the preceding claims 1-8 and a leavening agent selected from the group consisting of yeast, baking soda, sourdough.

10. The dough composition according to claim 9, wherein the dough comprises a liquid.

11. The dough composition according to claim 10, wherein the liquid is water and / or milk.

12. The dough composition according to any one of claims 9 to 11, wherein the dough comprises fat, oil, butter, sugar and / or egg.

13. A method for preparing a dough, wherein the flour preparation according to any one of the preceding claims 1 to 8 is mixed with a liquid to form a mixture, and the mixture is mixed thoroughly to form a dough.

14. The method according to claim 13, wherein fat, oil, butter, sugar and / or egg is added and mixed thoroughly to form a dough.

15. A method for preparing a baked product, wherein: a. optionally the dough composition according to any one of claims 9 to 12 is leavened, and b. baked to form a baked product.

16. A baked product obtainable by the method according to claim 15.

17. The baked product according to claim 16, wherein the baked product is bread.

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