Solid enzymatic product for use in baking

Abstract

The present invention provides a method for preparing a solid enzymatic unit dose article for use in baking, which solid enzymatic unit dose article can be decomposed / dissolved during the preparation of a dough or batter.

Description

[0001] This application is a divisional application of the Chinese invention patent application with the application date of June 4, 2019, application number 201980036544.4, and invention name “Solid enzymatic preparation for use in baking”. Technical Field

[0002] The present invention relates to a method for preparing a solid enzymatic unit dose baked product that is capable of disintegrating / dissolving during the preparation of a dough or batter. Background Art

[0003] Enzymes have been used in the baking industry for many years. They are usually supplied as powdered / granular products, intended to be added during the baking process together with flour and other ingredients (e.g. yeast) - for example as baking premixes or improvers. Improvers are widely used in baking for different properties, such as tolerance of dough or batter, or volume and / or freshness of baked products. Typically, these improver formulations are made as powder compositions, which have to be pre-dosed (manually or automatically) by weighing and then added during the kneading process.

[0004] The demand for convenience and product safety is growing strongly throughout the baked food chain. Reducing complexity by simplifying the baking process and product format is key to reducing time loss and waste. Today, granulated enzyme products are commonly used in industrial baking processes, usually as part of powdered improvers, and can be implemented in the baking process by using (semi-)automatic batching equipment. However, in semi-industrial and artisan bakeries, the level of automation is lower and there is a need for more convenient and flexible enzyme or improver delivery systems, preferably without pre-batch or pre-treatment steps before addition to the mixer.

[0005] Furthermore, (inter)national regulatory authorities focus on the health and safety risks (rhinitis) of airborne dust from baking ingredients throughout the baking chain, mainly related to the presence of fungal amylases in flour and concentrated baking ingredients (improvers). In general, reducing flour and enzyme dust exposure in bakeries will reduce the likelihood of work-related respiratory symptoms. Flour and enzyme handling activities that can generate dust should be avoided to minimize the risk of exposure.

[0006] For the above reasons, there remains a need for a product form that combines the aspects of convenience, flexibility, reliability and safety for use as a baking improver. The production of pre-batch solid objects containing functional baking ingredients significantly reduces the pre-weighing process of powder improvers (before adding to the mixer), and the resulting dust and waste of concentrated baking ingredients. The present invention relates to the production and use of solid enzyme unit dose delivery forms that meet these criteria.

[0007] Unit dose delivery forms in the form of conventional tablets are produced by adding a free-flowing compressible powder to a tablet die and preparing the tablet by applying high pressure with a piston. Such tablets are known in baking and generally exhibit low brittleness, but are difficult to dissolve completely if added during the preparation of the dough. Therefore, they are typically pre-dissolved in water. For pharmaceutical tablets, typical compression pressures are 100 to 200 MPa, while for dietary supplement tablets, compression pressures are generally greater than 200 MPa. Summary of the invention

[0008] In a first aspect, the present invention provides a method for preparing a solid enzymatic product weighing 1 to 100 grams for use in baking, the method comprising:

[0009] (a) preparing a wet powder comprising

[0010] (i) 0.5% w / w to 10% w / w water,

[0011] (ii) 0.01% w / w to 20% w / w active enzyme protein,

[0012] (iii) at least 10% w / w of one or more dough ingredients selected from the group consisting of salt, sugar, starch, ascorbic acid, and combinations thereof, and

[0013] (iv) at least 1% w / w of a binder selected from sugars and sugar alcohols;

[0014] (b) forming the solid article by applying a pressure of 1 to 200,000 kPa to the wet powder; and

[0015] (c) drying the solid product to remove at least 30% of the water in the wet powder

[0016] The solid enzymatic preparation weighs 1 to 100 grams and contains 0.01% w / w to 20% w / w active enzyme protein.

[0017] In another aspect, the present invention provides a solid product for use in baking, prepared according to the first aspect of the invention.

[0018] In other aspects, the present invention also provides methods of making dough or batter and baked products.

[0019] Other aspects and embodiments of the invention are apparent from the description and examples. DETAILED DESCRIPTION

[0020] We have found that solid enzymatic preparations can be prepared for use in preparing dough for baking processes, which solid enzymatic preparations are capable of releasing enzymes and other dough ingredients during dough preparation or batter mixing. Releasing enzymes and other ingredients from solid preparations during mixing is particularly challenging because water concentrations are low and the shear forces applied during mixing are quite limited.

[0021] We have discovered that unit dose preparations can be made by adding a small amount of water to a powder, then producing a wet powder, compressing the wet powder into a unit dose preparation (requiring much less pressure than conventional tableting processes), and then drying the preparation to produce a unit dose that has low friability and can be disintegrated during the dough preparation process without the need for a pre-dissolution step.

[0022] The formulation of a solid enzymatic product is a delicate balance as it must be crumbly enough to break down and / or dissolve at the right time during dough preparation (no pre-dissolution step required), yet also strong enough to withstand handling (e.g. packaging handling and transportation) without releasing enzyme dust – it must exhibit low friability. Enzyme dust can cause allergies and levels must be kept extremely low in the working environment.

[0023] We have found that a wet powder composition comprising enzyme, filler and binder can be compressed to produce a "sugar cube" like product in which the powder particles are glued together by the binder and which has the above described handling and release properties - low friability and fast release.

[0024] The process is somewhat similar to that used to prepare ordinary sugar cubes for hot beverages or pharmaceutical tablets, but in contrast, it forms "cubes" that dissolve in the dough at room temperature. Without being limited by theory, we believe that the weak bonds created by the partial dissolution of the binder in the "cubes" are more easily broken / re-dissolved in the dough, which typically has a lower moisture content - compared to the strong bonds created by high pressure compaction in conventional dry tableting processes.

[0025] Even though the unit dose solid product is developed for baking applications, it is equally suitable as an enzyme delivery vehicle in dairy and other food or feed applications. Examples of such applications include, for example, instant coffee, potato chips, and other applications where the use of liquid non-food formulation ingredients such as glycerin is undesirable.

[0026] Solid enzymatic products

[0027] The solid enzymatic preparation according to the present invention is a solid enzyme dosage form for use in baking, which provides sufficient enzymes (and optionally other functional ingredients) for preparing dough. Similarly, the solid enzymatic preparation can also be called a unit dose preparation. It contains one or more enzymes and one or more dough ingredients.

[0028] The solid enzymatic preparation is in the physical form of a shaped form, but the exact physical form is not important for function. The preparation is capable of breaking down and dissolving in the dough during mixing. After mixing, the one or more enzymes are evenly distributed throughout the dough. The unit dose preparation of the present invention can be suitable for applying the enzyme to at least 2 kg of dough.

[0029] These properties are obtained by forming the article from a wet powder which is compacted by applying a pressure of 1 to 200,000 kPa; preferably 2 to 100,000 kPa, more preferably 5 to 50,000 kPa, even more preferably 5 to 10,000 kPa, most preferably 5 to 5,000 kPa, or 10 to 1,000 kPa. The compaction can be carried out in a mould, or by extruding the wet powder through a mould and cutting the solid article into the desired size before drying. Preferably, the compaction is carried out in a mould (rigid frame) which provides the shaped physical form, using a piston to compact the wet powder in the mould.

[0030] If the moisture content in the wet powder is low, high pressure is required for compaction; and if the moisture content in the wet powder is high, low pressure is required for compaction.

[0031] After compaction of the wet powder, the solid preparation is dried to remove at least 30% w / w, preferably at least 40%, more preferably at least 50% of the water from the wet powder.

[0032] The resulting solid article may have a friability of less than 15%, preferably less than 10%, more preferably less than 5%, as determined using Test Method B below.

[0033] The weight of the final solid enzymatic product of the present invention can be 1 to 100 grams. In one embodiment, the weight of the solid product is 1 to 50 grams, preferably 1 to 30 grams, more preferably 1 to 20 grams, and most preferably 1 to 10 grams. The lower weight limit can also start from 3 grams, 6 grams or 9 grams, resulting in the weight of the final solid enzymatic product of the present invention being 3 to 100 grams, 6 to 100 grams, 9 to 100 grams, preferably 3 to 50 grams, 6 to 50 grams or 9 to 50 grams.

[0034] The volume of the final solid enzymatic product of the present invention may be 1 to 100 mL (or cm 3 ). In one embodiment, the volume of the solid preparation is 1 to 50 mL, preferably 1 to 30 mL, more preferably 1 to 20 mL, and most preferably 1 to 10 mL. The lower limit of the volume can also start from 3 mL, 6 mL or 9 mL, resulting in a volume of the final solid enzymatic preparation of the present invention in the range of 3 to 100 mL, 6 to 100 mL, 9 to 100 mL, preferably 3 to 50 mL, 6 to 50 mL or 9 to 50 mL, etc.

[0035] Method for preparing solid enzymatic preparation

[0036] Solid enzymatic products can be prepared by methods well known in the art. Dry ingredients and water are mixed using various types of mixing equipment for solid-liquid mixing. Wet powders for preparing products can be pressed or molded using a variety of equipment or methods, including the use of tablet presses, extruders, Hersey drums, Chambon methods, Elba methods, and Vibro methods, such as those described in James C., P. Chen, and Chung Chi Chou, Cane Sugar Handbook: A Manual for Cane Sugar Manufacturers and Their Chemists, 12th edition, 1993 or Mosen Asadi, Beet-Sugar Handbook, 2007. The formed wet product is then dried (and ultimately cooled) using methods (or combinations of methods) well known in the art, including simple oven drying, hot air convection drying (e.g., hot air tunnels), vacuum drying, dielectric drying (e.g., using microwaves), or simply allowing the product to equilibrate with ambient conditions, some of which are also described in the above-mentioned documents.

[0037] Wet powder

[0038] water

[0039] The wet powder contains 0.5% w / w to 10% w / w of water, which is mixed with enzymes, one or more dough ingredients and a binder to form a wet powder. The water content is the total amount of water added directly or present in other ingredients in the wet powder. In one embodiment, the wet powder contains 0.5% w / w to 8% w / w, or 1% w / w to 10% w / w, preferably 1% w / w to 8% w / w of water.

[0040] In a preferred embodiment, the wet powder comprises 0.5% w / w to 10% w / w of added water, i.e. water added directly as a specific ingredient during the preparation of the wet powder, e.g. as tap water. Preferably, the wet powder comprises 0.5% w / w to 8% w / w of added water, or 1% w / w to 10% w / w of added water, more preferably 1% w / w to 8% w / w of added water.

[0041] Enzymes

[0042] The following describes one or more enzymes for preparing wet powder. The enzyme content of the wet powder is 0.01% w / w to 20% w / w of active enzyme protein. In one embodiment, the enzyme content is 0.1% w / w to 20% w / w of active enzyme protein, preferably 0.1% w / w to 15% w / w of active enzyme protein, more preferably 0.5% w / w to 15% w / w of active enzyme protein, and most preferably 0.5 to 10% w / w of active enzyme protein. Even if some baking ingredients (such as flour) may contain trace amounts of enzyme, enzyme is further added to obtain the active enzyme protein of the desired amount.

[0043] Dough Ingredients

[0044] The one or more dough ingredients are selected from the group consisting of salt, sugar, starch, ascorbic acid and mixtures thereof. The wet powder comprises the one or more dough ingredients in a total amount of at least 10% w / w. In a particular embodiment, the wet powder comprises the one or more dough ingredients in a total amount of at least 20% w / w, preferably at least 30% w / w, more preferably 40% w / w, and most preferably at least 50% w / w.

[0045] The wet powder may include other dough ingredients such as, but not limited to, other one or more oxidizing and / or reducing agents, such as cysteine, protein, insoluble carbohydrates (eg, fiber).

[0046] The salt, sugar and starch of the one or more dough ingredients are any salt, sugar and starch compatible with baking and baked products, so they can also be edible, i.e. suitable for use in food. Particularly preferred salts are sodium chloride and potassium chloride. Sugar can be selected from sugars defined below. In addition, sugar can have the dual role of being both a dough ingredient and a "binder" for the wet powder (see below). In a particularly preferred embodiment, starch is added to the wet powder as flour. The wet powder can contain less than 35% w / w flour, for example less than 30% w / w flour.

[0047] Adhesives

[0048] In addition to the dough ingredients, a binder is added to the wet powder in an amount of at least 1% w / w, preferably at least 2% w / w, more preferably at least 5% w / w. The binder is selected from sugars and sugar alcohols. The purpose of the binder is to bind the particles of the wet powder together, and therefore reduce the brittleness of the solid product. There is no upper limit to the amount of the binder, because the low water content in the wet powder ensures that only a small amount of binder is dissolved, and if there is more binder, it will remain undissolved in the form of particles.

[0049] The binder contained in the wet powder may have a solubility of at least 0.1 g per 100 ml of water at 20°C.

[0050] The sugars of the binder and dough ingredients can be composed of 1-20 monosaccharide units. This includes monosaccharides and oligosaccharides, such as disaccharides and trisaccharides. Monosaccharides can be glucose, mannose, galactose and fructose. Disaccharides can be sucrose, maltose, trehalose, isomaltose, cellobiose, melibiose, primulose, rutinose, gentiobiose and lactose. Trisaccharides can be maltotriose and raffinose. Other oligosaccharides can include oligofructose or inulin.

[0051] The sugar may be a starch hydrolysate produced by hydrolysis, for example having an average of 2-20 monomeric glucose units, such as dextrin or maltodextrin. The sugar may be maltodextrin with a DE between 6 and 52. Maltodextrins with a DE above 20 are often referred to as glucose syrups.

[0052] The sugar alcohol may be a monomeric sugar alcohol, such as erythritol, arabitol, xylitol, mannitol or sorbitol. Preferably, the sugar alcohol is sorbitol.

[0053] Even though a wet powder contains water (moisture), it still retains the properties of a powder. The water content does not turn the powder into a suspension, and it is not a gel.

[0054] The angle of repose of wet powder is higher than the angle of repose of powder without added water.

[0055] Enzymes

[0056] The enzyme used in the present invention is a catalytic protein, and the term "active enzyme protein" is defined herein as the amount of one or more catalytic proteins that exhibit enzymatic activity. This can be determined using an analytical enzyme assay based on activity. In such assays, the enzyme typically catalyzes a reaction that produces a colored compound. The amount of the colored compound can be measured and is related to the concentration of the active enzyme protein. This technology is well known in the art. The active enzyme protein can be one or more fungal or bacterial enzymes.

[0057] The enzyme or enzymes used to prepare the solid product according to the invention and as one of its components are any enzymes suitable for use in baking. Specifically, the one or more enzymes are selected from the group consisting of aminopeptidase, amylase, α-amylase, maltogenic α-amylase, β-amylase, lipolytic enzyme, carboxypeptidase, catalase, chitinase, cutinase, cyclodextrin glycosyltransferase, deoxyribonuclease, esterase, galactanase, glucan 1,4-α-maltotetraose hydrolase, glucanase, α-galactosidase, β-galactosidase, glucoamylase, α-glucosidase, β-glucosidase, hemicellulase, haloperoxidase, invertase, laccase, mannanase, mannosidase, oxidase, pectinase, peptidoglutaminase, peroxidase, phospholipase, phytase, polyphenol oxidase, proteolytic enzyme, ribonuclease, transglutaminase, xylanase and mixtures thereof.

[0058] Glucoamylases useful in the present invention include glucoamylases having at least 50%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98%, or at least 99% sequence identity to the amino acid sequence of Aspergillus niger G1 or G2 glucoamylase (Boel et al. (1984) EMBO J. [Journal of the European Molecular Biology Association] 3 (5), pp. 1097-1102), the Aspergillus awamori glucoamylase disclosed in WO 84 / 02921, or the Aspergillus oryzae glucoamylase (Agric. Biol. Chem. [Agriculture and Biochemistry] (1991), 55 (4), pp. 941-949).

[0059] The amylase may be fungal or bacterial, such as a maltogenic alpha-amylase from B. stearothermophilus or an alpha-amylase from Bacillus, such as B. licheniformis or B. amyloliquefaciens, a beta-amylase from a plant, such as soybean, or from a microbial source, such as Bacillus, or a fungal alpha-amylase, such as from A. oryzae.

[0060] The maltogenic alpha-amylase may also be a maltogenic alpha-amylase disclosed in, for example, WO 1999 / 043794; WO 2006 / 032281; or WO 2008 / 148845.

[0061] Suitable commercial maltogenic alpha-amylases include NOVAMYL, OPTICAKE 50 BG, and OPTICAKE 3D (available from Novozymes A / S). Suitable commercial fungal alpha-amylase compositions include, for example, BAKEZYMEP 300 (available from DSM) and FUNGAMYL 2500 SG, FUNGAMYL 4000 BG, FUNGAMYL 800 L, FUNGAMYL ULTRA BG, and FUNGAMYL ULTRA SG (available from Novozymes).

[0062] The anti-staling amylase may also be an amylase from, for example, Pseudomonas (glucan 1,4-α-maltotetraose hydrolase (EC 3.2.1.60)), such as any amylase disclosed in WO 1999 / 050399, WO 2004 / 111217 or WO 2005 / 003339.

[0063] The glucose oxidase may be a fungal glucose oxidase, in particular an Aspergillus niger glucose oxidase (e.g. GLUZYME®, available from Novozymes).

[0064] Lipolytic enzymes are enzymes having lipase, phospholipase and / or galactolipase activity (EC 3.1.1); in particular enzymes having lipase and phospholipase activity.

[0065] The lipase exhibits triacylglycerol lipase activity (EC 3.1.1.3), ie, activity that hydrolyzes carboxylic acid ester bonds in triglycerides such as tributyrin.

[0066] The phospholipase exhibits phospholipase activity (A1 or A2, EC 3.1.1.32 or 3.1.1.4), i.e., activity that hydrolyzes one or two carboxylic acid ester bonds in phospholipids such as lecithin.

[0067] Galactolipase exhibits galactolipase activity (EC 3.1.1.26), i.e., activity that hydrolyzes carboxylic acid ester bonds in galactolipids such as DGDG (digalactosyldiaceryl).

[0068] The hemicellulase may be a pentosanase, e.g. a xylanase of microbial origin, e.g. derived from bacteria, e.g. a strain of Bacillus, particularly a strain of B. subtilis, or a strain of Pseudoalteromonas, particularly a strain of P. haloplanktis, or derived from a fungus, e.g. a strain of Aspergillus, particularly A. aculeatus, A. niger, A. awamori or A. tubigensis, derived from a strain of Trichoderma, e.g. T. reesei, or derived from a strain of Humicola, e.g. H. insolens.

[0069] Suitable commercially available xylanase preparations for use in the present invention include PANZEA BG, PENTOPAN MONO BG, and PENTOPAN 500 BG (available from Novozymes), GRINDAMYL POWERBAKE (available from DuPont), and BAKEZYME BXP 5000 and BAKEZYME BXP 5001 (available from DSM).

[0070] The protease may be from Bacillus, such as Bacillus amyloliquefaciens or from Thermus aquaticus.

[0071] Dough

[0072] In one aspect, the present invention discloses a method for preparing a dough or a baked product prepared therefrom, the method comprising incorporating into the dough a solid enzymatic preparation according to the invention.

[0073] The present invention also relates to methods for preparing dough or baked products, which methods comprise incorporating into the dough an effective amount of a solid enzymatic preparation of the present invention, which solid enzymatic preparation improves one or more properties of the dough or a baked product obtained therefrom relative to dough or baked products into which no lipolytic enzyme has been incorporated.

[0074] The phrase "incorporated into / into the dough" is defined herein as adding the solid enzymatic preparation according to the present invention to the dough, to any ingredient of the dough to be made, and / or to any mixture of dough ingredients in the dough to be made. In other words, the solid preparation of the present invention can be added at any step of the dough preparation and can be added in one, two or more steps. The solid preparation is added to the dough ingredients that can be kneaded or mixed and baked to make a baked product using methods well known in the art.

[0075] The term "effective amount" is defined herein as an amount of a solid enzymatic preparation according to the invention that is sufficient to provide a measurable effect on at least one characteristic of interest in a dough and / or baked product. An effective amount also includes fractions of one or more than one solid enzymatic preparation per dough and / or baked product.

[0076] Non-limiting examples of properties of interest are dough resistance to staling, rheology (viscosity, elasticity, stretchability) processability, volume of the baked product, softness, resilience, cohesion, elasticity, crust color, cutability and / or short bite.

[0077] The term "dough" is defined herein as a mixture of flour and other ingredients that is stiff enough to be kneaded or rolled. In the context of the present invention, batter is encompassed by the term "dough".

[0078] The dough of the present method may comprise flour derived from any grain or other source, including wheat, emmer, spelt, einkorn, barley, rye, oats, corn, sorghum, rice, millet, amaranth, quinoa, and cassava.

[0079] The dough may also contain other conventional dough ingredients, for example, proteins, such as milk powder, gluten and soy; eggs (whole eggs, egg yolks or egg whites); oxidants, such as ascorbic acid, potassium bromate, potassium iodate, azodicarbonamide (ADA) or ammonium persulfate; amino acids, such as L-cysteine; sugars; salts, such as sodium chloride, calcium acetate, sodium sulfate, or calcium sulfate, one or more colloids, one or more fibers, preservatives, and / or emulsifiers.

[0080] The dough may comprise one or more lipid materials (such as, for example, margarine, butter, oil, shortening) ultimately in the form of particles.

[0081] The dough may be gluten-free.

[0082] The dough of the process of the present invention may be fresh, frozen or part-baked (pre-baked).

[0083] The dough of the method of the present invention is a non-fermented dough, a fermented dough or a dough to be subjected to fermentation.

[0084] The dough may be leavened in various ways, for example by adding a chemical leavening agent (e.g. baking powder, sodium bicarbonate) or by adding a leavening agent (leavening dough), but preferably the dough is leavened by adding a suitable yeast culture such as a culture of Saccharomyces cerevisiae (baker's yeast), e.g. a commercially available strain of Saccharomyces cerevisiae.

[0085] Emulsifier

[0086] For some applications, no emulsifier is required; for some applications, an emulsifier may be required.

[0087] Emulsifiers suitable for use in the present invention are preferably emulsifiers selected from the group consisting of diacetyl tartaric acid esters of monoglycerides (DATEM), sodium stearoyl lactylate (SSL), calcium stearoyl lactylate (CSL), ethoxylated mono- and diglycerides (EMG), distilled monoglycerides (DMG), polysorbates (PS), succinylated monoglycerides (SMG), propylene glycol monoesters, sorbitan emulsifiers, polyglycerol esters, sucrose esters and lecithin.

[0088] In some applications, the lipolytic enzyme according to the invention replaces part or even all of one or more emulsifiers normally present in a dough formulation.

[0089] Bakery Products

[0090] The process of the invention can be used for any kind of baked product prepared from dough, in particular soft, whether white, light or dark type. Non-limiting examples are bread (particularly white, whole wheat or rye), usually in the form of loaves or rolls, soft bread, bagels, donuts, Danish pastries, puff pastry, laminated baked products, steamed buns, hamburger rolls, pizza, pita bread, ciabatta, sponge cakes, cream cakes, pound cakes, muffins, cupcakes, steamed cakes, waffles, brownies, cake donuts, yeast-raised donuts, French bread, rolls, soda crackers, sweet biscuits, cookies, crusts, rusks and other baked products.

[0091] Additional embodiments of the present invention include:

[0092] Example 1. A method for preparing a solid enzymatic product in a shaped form weighing 1 to 100 grams for use in baking, the method comprising:

[0093] (a) preparing a wet powder comprising

[0094] (i) 0.5% w / w to 10% w / w water,

[0095] (ii) 0.01% w / w to 20% w / w active enzyme protein,

[0096] (iii) at least 10% w / w of one or more dough ingredients selected from the group consisting of salt, sugar, starch, ascorbic acid, and combinations thereof, and

[0097] (iv) at least 1% w / w of a binder selected from sugars and sugar alcohols;

[0098] (b) forming the solid article by applying a pressure of 1 to 200,000 kPa to the wet powder; and

[0099] (c) drying the solid product to remove at least 30% of the water in the wet powder

[0100] The solid enzymatic preparation weighs 1 to 100 grams and contains 0.01% w / w to 20% w / w active enzyme protein.

[0101] Embodiment 2. The method of embodiment 1, wherein the solid product weighs 1 to 50 g.

[0102] Embodiment 3. The method of embodiment 1, wherein the solid product weighs 1 to 30 g.

[0103] Embodiment 4. The method of embodiment 1, wherein the solid product weighs 1 to 20 g.

[0104] Embodiment 5. The method of embodiment 1, wherein the solid product weighs 1 to 10 g.

[0105] Embodiment 6. The method of embodiment 1, wherein the solid product weighs 3 to 100 g.

[0106] Embodiment 7. The method of embodiment 1, wherein the solid product weighs 3 to 50 g.

[0107] Embodiment 8. The method of embodiment 1, wherein the solid product weighs 3 to 30 g.

[0108] Embodiment 9. The method of embodiment 1, wherein the solid product weighs 3 to 20 g.

[0109] Embodiment 10. The method of embodiment 1, wherein the solid product weighs 6 to 100 g.

[0110] Embodiment 11. The method of embodiment 1, wherein the solid product weighs 6 to 50 g.

[0111] Embodiment 12. The method of embodiment 1, wherein the solid product weighs 6 to 30 g.

[0112] Embodiment 13. The method of embodiment 1, wherein the solid product weighs 9 to 100 g.

[0113] Embodiment 14. The method of embodiment 1, wherein the solid product weighs 9 to 50 g.

[0114] Embodiment 15. The method of embodiment 1, wherein the solid product weighs 9 to 30 g.

[0115] Embodiment 16. The method of embodiment 1, wherein the volume of the solid product is 1 to 100 mL.

[0116] Embodiment 17. The method of embodiment 1, wherein the volume of the solid product is 1 to 50 mL.

[0117] Embodiment 18. The method of embodiment 1, wherein the volume of the solid product is 1 to 30 mL.

[0118] Embodiment 19. The method of embodiment 1, wherein the volume of the solid product is 1 to 20 mL.

[0119] Embodiment 20. The method of embodiment 1, wherein the volume of the solid product is 1 to 10 mL.

[0120] Embodiment 21. The method of embodiment 1, wherein the volume of the solid product is 3 to 100 mL.

[0121] Embodiment 22. The method of embodiment 1, wherein the volume of the solid product is 3 to 50 mL.

[0122] Embodiment 23. The method of embodiment 1, wherein the volume of the solid product is 3 to 30 mL.

[0123] Embodiment 24. The method of embodiment 1, wherein the volume of the solid product is 3 to 20 mL.

[0124] Embodiment 25. The method of embodiment 1, wherein the volume of the solid product is 6 to 100 mL.

[0125] Embodiment 26. The method of embodiment 1, wherein the volume of the solid product is 6 to 50 mL.

[0126] Embodiment 27. The method of embodiment 1, wherein the volume of the solid product is 6 to 30 mL.

[0127] Embodiment 28. The method of embodiment 1, wherein the volume of the solid product is 9 to 100 mL.

[0128] Embodiment 29. The method of embodiment 1, wherein the volume of the solid product is 9 to 50 mL.

[0129] Embodiment 30. The method of embodiment 1, wherein the volume of the solid product is 9 to 30 mL.

[0130] Embodiment 31. The method of any one of embodiments 1-30, wherein the wet powder comprises 0.5% w / w to 8% w / w water.

[0131] Embodiment 32. The method of any one of embodiments 1-31, wherein the wet powder comprises 1% w / w to 10% w / w water.

[0132] Embodiment 33. The method of any one of embodiments 1-32, wherein the wet powder comprises 1% w / w to 8% w / w water.

[0133] Embodiment 34. The method of any one of embodiments 1-33, wherein the wet powder comprises at least 20% w / w of one or more dough ingredients selected from the group consisting of salt, sugar, starch, ascorbic acid, and combinations thereof.

[0134] Embodiment 35. The method of any one of embodiments 1-34, wherein the wet powder comprises at least 30% w / w of one or more dough ingredients selected from the group consisting of salt, sugar, starch, ascorbic acid, and combinations thereof.

[0135] Embodiment 36. The method of any one of embodiments 1-35, wherein the wet powder comprises at least 40% w / w of one or more dough ingredients selected from the group consisting of salt, sugar, starch, ascorbic acid, and combinations thereof.

[0136] Embodiment 37. The method of any one of embodiments 1-36, wherein the wet powder comprises at least 50% w / w of one or more dough ingredients selected from the group consisting of salt, sugar, starch, ascorbic acid, and combinations thereof.

[0137] Embodiment 38. The method of any one of embodiments 1-37, wherein the one or more dough ingredients are selected from the group consisting of salt, sugar, starch, ascorbic acid, oxidizing agents and / or reducing agents, and combinations thereof.

[0138] Embodiment 39. The method of any one of embodiments 1-38, wherein the one or more dough ingredients are selected from the group consisting of salt, sugar, starch, ascorbic acid, cysteine, and combinations thereof.

[0139] Embodiment 40. The method of any one of embodiments 1-39, wherein the one or more dough ingredients are salt and / or sugar.

[0140] Embodiment 41. The method of any one of embodiments 1-40, wherein the salt, sugar and starch are edible, ie suitable for use in food.

[0141] Embodiment 42. The method of any one of embodiments 1-41, wherein the salt is sodium chloride and / or potassium chloride.

[0142] Embodiment 43. The method of any one of embodiments 1-42, wherein the starch is added to the wet powder as flour.

[0143] Embodiment 44. The method of any one of embodiments 1-43, wherein the wet powder comprises less than 35% flour

[0144] Embodiment 45. The method of any one of embodiments 1-44, wherein the wet powder comprises less than 30% flour.

[0145] Embodiment 46. The method of any one of embodiments 1-45, wherein the wet powder comprises at least 2% w / w binder.

[0146] Embodiment 47. The method of any one of embodiments 1-46, wherein the wet powder comprises at least 5% w / w binder.

[0147] Embodiment 48. The method of any one of embodiments 1-47, wherein the binding agent and the sugars of the dough ingredients consist of 1-20 monosaccharide units.

[0148] Embodiment 49. The method of any one of embodiments 1-48, wherein the binding agent and the sugars of the dough ingredients consist of 1-10 monosaccharide units.

[0149] Embodiment 50. The method of any one of embodiments 1-49, wherein the binding agent and the sugars of the dough ingredients consist of 1-5 monosaccharide units.

[0150] Embodiment 51. The method of any one of embodiments 1-50, wherein the binding agent and the sugars of the dough ingredients are selected from the group consisting of monosaccharides, disaccharides, trisaccharides, oligosaccharides, dextrins, maltodextrins, and combinations thereof.

[0151] Embodiment 52. The method of any one of embodiments 1-51, wherein the binding agent and the sugars of the dough ingredients are selected from the group consisting of monosaccharides, disaccharides, trisaccharides, oligosaccharides, and combinations thereof.

[0152] Embodiment 53. A method as described in any of embodiments 1-52, wherein the binder and the sugars of the dough ingredients are selected from the group consisting of glucose, mannose, galactose, fructose, sucrose, maltose, trehalose, isomaltose, cellobiose, melibiose, primulose, rutinose, gentiobiose, lactose, maltotriose, raffinose, oligofructose and inulin.

[0153] Embodiment 54. The method of any one of embodiments 1-53, wherein the binder and the sugars of the dough ingredients are selected from the group consisting of glucose, mannose, galactose, fructose, sucrose, maltose, trehalose and isomaltose.

[0154] Embodiment 55. The method of any one of embodiments 1-54, wherein the binder and the sugars of the dough ingredients are glucose, fructose, sucrose and / or lactose, and wherein the salt is sodium chloride and / or potassium chloride.

[0155] Embodiment 56. The method of any one of embodiments 1-55, wherein the sugar alcohol is a monomeric sugar alcohol.

[0156] Embodiment 57. The method of any one of embodiments 1-56, wherein the sugar alcohol is selected from the group consisting of erythritol, arabitol, xylitol, mannitol, and sorbitol.

[0157] Embodiment 58. The method of any one of embodiments 1-57, wherein the sugar alcohol is sorbitol.

[0158] Embodiment 59. The method of any one of embodiments 1-58, wherein the wet powder comprises 0.1% w / w to 15% w / w active enzyme protein.

[0159] Embodiment 60. The method of any one of embodiments 1-59, wherein the wet powder comprises 0.5% w / w to 15% w / w active enzyme protein.

[0160] Embodiment 61. The method of any one of embodiments 1-60, wherein the wet powder comprises 0.5% w / w to 10% w / w active enzyme protein.

[0161] Embodiment 62. The method of any one of embodiments 1-61, wherein the enzyme is one or more enzymes selected from the group consisting of amylases, lipases, hemicellulases, proteases, transglutaminases, and oxidoreductases.

[0162] Embodiment 63. The method of any one of embodiments 1-62, wherein the enzyme is one or more enzymes selected from the group consisting of amylases, lipases, and hemicellulases.

[0163] Embodiment 64. The method of any one of embodiments 1-63, wherein the solid article is formed by applying a pressure of 1 to 200,000 kPa to the wet powder.

[0164] Embodiment 65. The method of any one of embodiments 1-64, wherein the solid article is formed by applying a pressure of 2 to 100,000 kPa to the wet powder.

[0165] Embodiment 66. The method of any one of embodiments 1-65, wherein the solid article is formed by applying a pressure of 5 to 50,000 kPa to the wet powder.

[0166] Embodiment 67. The method of any one of embodiments 1-66, wherein the solid article is formed by applying a pressure of 5 to 10000 kPa to the wet powder.

[0167] Embodiment 68. The method of any one of embodiments 1-67, wherein the solid article is formed by applying a pressure of 5 to 5000 kPa to the wet powder.

[0168] Embodiment 69. The method of any one of embodiments 1-68, wherein the solid article is formed by applying a pressure of 10 to 1000 kPa to the wet powder.

[0169] Embodiment 70. The method of any one of embodiments 1-69, wherein the solid preparation is dried to remove at least 30% of the water from the wet powder.

[0170] Embodiment 71. The method of any one of embodiments 1-70, wherein the solid preparation is dried to remove at least 40% of the water from the wet powder.

[0171] Embodiment 72. The method of any one of embodiments 1-71, wherein the solid preparation is dried to remove at least 50% of the water from the wet powder.

[0172] Embodiment 73. A method as described in any of Embodiments 1-72, wherein the brittleness of the solid product is less than 15%.

[0173] Embodiment 74. A method as described in any of Embodiments 1-73, wherein the brittleness of the solid product is less than 10%.

[0174] Embodiment 75. A method as described in any of Embodiments 1-74, wherein the brittleness of the solid product is less than 5%.

[0175] Embodiment 76. The method of any one of embodiments 1-75, wherein the wet powder comprises 0.5% w / w to 10% w / w added water.

[0176] Embodiment 77. The method of any one of Embodiments 1-76, wherein the wet powder comprises 0.5% w / w to 8% w / w added water.

[0177] Embodiment 78. The method of any one of Embodiments 1-77, wherein the wet powder comprises 1% w / w to 10% w / w added water.

[0178] Embodiment 79. The method of any one of Embodiments 1-78, wherein the wet powder comprises 1% w / w to 8% w / w added water.

[0179] Embodiment 80. A solid product in a shaped form for use in baking, the solid product being obtained by the method as described in any one of embodiments 1-79.

[0180] Embodiment 81. A method for preparing dough, the method comprising mixing water, flour and the solid product as described in embodiment 80.

[0181] Embodiment 82. A method for preparing a baked product, the method comprising

[0182] (a) preparing a dough by mixing water, flour and a solid product as described in Example 80; and

[0183] (b) baking the dough.

[0184] The present invention is further described by the following examples, which should not be construed as limiting the scope of the invention.

[0185] This disclosure also relates to the following projects:

[0186] Item 1. A method for preparing a solid enzymatic product in a shaped form for use in baking, the method comprising:

[0187] (a) preparing a wet powder, the wet powder comprising:

[0188] (i) 0.5% w / w to 10% w / w water,

[0189] (ii) 0.01% w / w to 20% w / w active enzyme protein,

[0190] (iii) at least 10% w / w of one or more dough ingredients selected from the group consisting of salt, sugar, starch, ascorbic acid, and combinations thereof, and

[0191] (iv) at least 1% w / w of a binder selected from sugars and sugar alcohols;

[0192] (b) forming the solid article by applying a pressure of 1 to 200,000 kPa to the wet powder; and

[0193] (c) drying the solid product to remove at least 30% of the water in the wet powder;

[0194] The solid enzymatic preparation weighs 1 to 100 grams and contains 0.01% w / w to 20% w / w active enzyme protein.

[0195] Item 2. The method as described in Item 1, wherein the solid enzymatic preparation weighs 1 to 20 g.

[0196] Item 3. A method as described in Item 1 or 2, wherein the wet powder comprises at least 20% w / w of one or more granular dough ingredients, and the one or more dough ingredients are selected from the group consisting of salt, sugar, starch, ascorbic acid and combinations thereof.

[0197] Item 4. A method as described in any of Items 1-3, wherein the one or more dough ingredients include one or more oxidizing agents and / or reducing agents, such as cysteine.

[0198] Item 5. The method of any one of Items 1 to 4, wherein the one or more dough ingredients are one or more salts and / or one or more sugars.

[0199] Item 6. A method as described in any of Items 1-5, wherein the salts are sodium chloride and / or potassium chloride.

[0200] Item 7. The method according to any one of Items 1 to 6, wherein the sugars of (iii) and (iv) consist of 1 to 10 monosaccharide units, preferably 1 to 5 monosaccharide units.

[0201] Item 8. The method of any one of Items 1 to 7, wherein the sugars of (iii) and (iv) are selected from the group consisting of monosaccharides, disaccharides, trisaccharides, oligosaccharides, oligofructose, inulin, dextrin, maltodextrin, and combinations thereof.

[0202] Item 9. A method as described in any of Items 1-8, wherein the wet powder contains at least 5% w / w of the binder.

[0203] Item 10. A method as described in any one of Items 1-9, wherein the wet powder contains 0.5% w / w to 10% w / w active enzyme protein.

[0204] Item 11. The method as described in any one of Items 1 to 10, wherein the enzyme is one or more enzymes selected from the group consisting of amylase, lipase, hemicellulase, protease, transglutaminase and oxidoreductase.

[0205] Item 12. A method as described in any of Items 1-11, wherein the wet powder contains 0.5% w / w to 10% w / w added water.

[0206] Item 13. A method as described in any one of Items 1-12, wherein the brittleness of the solid product is less than 15%.

[0207] Item 14. A solid product in a shaped form for use in baking, which is obtainable by the method as described in any one of items 1 to 13.

[0208] Item 15. A method for preparing dough, comprising mixing water, flour and the solid product according to Item 14.

[0209] Item 16. A method for preparing a baked product, the method comprising:

[0210] (a) preparing a dough by mixing water, flour and a solid product as described in item 14; and

[0211] (b) baking the dough.

[0212] Examples

[0213] Chemicals are at least commercial reagent grade. Sugar is EU grade 2.

[0214] brittleness

[0215] Friability is the tendency of a tablet to break, crumble or crumble easily after compression and / or friction. This tendency is usually limited to uncoated tablets and surfaces during handling or subsequent storage. For example, the pharmaceutical industry uses friability testing to test the durability of tablets during transportation.

[0216] Test Method A: As described in Ph. Eur. [European Pharmacopoeia] Chapter 2.9.7.

[0217] Test Method B: Two tablets are placed in a 50 ml Nunc tube (for tablets less than 5 g) or a 250 ml Nunc tube (for tablets greater than 5 g) and then rotated 100 times in a 250 mm turntable / rotator, such as a Stuart SB2 rotator. The two pieces are weighed before and after the rotation (weighing the two largest parts remaining), and the weight loss (as a percentage of the initial weight) is friable.

[0218] Example 1

[0219] Preparation of baked goods

[0220] Prepare wet powder by mixing the following ingredients in a beaker using a spoon:

[0221] • 18.0 g Light Muscovado sugar (Dansukker) – contains approximately 1% water

[0222] • 39.4 g sodium chloride (ultrafine salt, Akzo Nobel)

[0223] • 1.0 g Enzyme Blend A (a granular enzyme product containing alpha amylase and xylanase with a total active enzyme content of approximately 6% w / w, using wheat flour as the main carrier)

[0224] • 1.6 g L-ascorbic acid (Sigma W210901)

[0225] • 1.8 g tap water

[0226] The resulting wet powder contained about 5% w / w water; and the content of sugar, salt and ascorbic acid was about 98% w / w. Solid enzymatic products were prepared from the wet powder by adding 3.10 grams of wet powder to a cylindrical metal template with a diameter of 20 mm. Subsequently, the wet powder was pressed in the template for 5 minutes using a metal piston at a pressure of 24 kPa. The wet item was then dried overnight in a dryer under a light vacuum. After drying, the weight was 3.02 grams (dimensions were 20 mm in diameter and about 10 mm in height), equivalent to removing more than 50% of the water in the wet powder. Several solid enzymatic products (also known as baked products) were prepared using this procedure. The brittleness of the solid product was 2.6% as measured using Test Method B.

[0227] Example 2

[0228] Complete decomposition test of baked products

[0229] As shown in Table 1, the dough was prepared by mixing the baking ingredients including the solid enzymatic baked product.

[0230] Table 1. Dough ingredients.

[0231]

[0232] Technology

[0233] All ingredients (Table 1) were mixed in Diosna SP24 at low speed for 2 min and at high speed for 6 min. The final dough temperature was around 26°C.

[0234] Evaluation method and standard of decomposition degree of baked products

[0235] a) Divide the obtained dough into several portions, each weighing 50 g.

[0236] b) Stretch each piece as far as possible.

[0237] c) Each portion was visually controlled for 1 / residual pieces of baked product adhering to or inside the dough and 2 / spots on the surface of the dough portion having a color different from the color of the dough.

[0238] d) Optionally, a light source (conventional UV lamp) may be used in order to obtain a transparent view through the stretched dough portion to more easily identify the remaining pieces of baked product.

[0239] Example 3

[0240] Baking test

[0241] Three different doughs (A, B, C) were prepared by mixing the baking ingredients shown in Table 2. Dough A was prepared without enzymes, dough B was prepared with conventional powdered baking enzymes and powdered ascorbic acid, and dough C was prepared with the baked product of Example 1.

[0242] Table 2. Dough ingredients.

[0243]

[0244] Technology

[0245] a) All ingredients were mixed in Diosna SP24 at low speed for 2 minutes and then at high speed for 6 minutes. The final dough temperature was about 26°C. No residual pieces of baked goods were observed in the dough or on the dough surface.

[0246] b) Bulk fermentation was carried out at room temperature (21°C) for 5 min.

[0247] c) Scale up to 500 g dough.

[0248] d) Manual moulding of bread.

[0249] e) Intermediate proofing time of 20 min at room temperature (21°C).

[0250] f) Mould on Jac Unic with R5.5 and L16 and place the dough in a baking tray.

[0251] g) Proofing in a Koma fermentation chamber at 35°C and 95% RH for 80 min.

[0252] h) 50% of the dough was subjected to an impact test (the baking tray containing the dough was dropped from a height of 5.5 cm onto a rack).

[0253] i) Bread was prepared by baking the dough in a Miwe Condo oven at 230°C for 35 minutes.

[0254] j) Allow the bread to cool at room temperature.

[0255] The volume of the bread was measured using the commonly used rapeseed displacement method. The results are shown in Table 3.

[0256] Table 3. Bread volume.

[0257]

[0258] The results show that using the solid enzymatic baked product of the present invention gives similar performance as using conventional powdered baking enzymes.

[0259] Example 4

[0260] Preparation of low-friability baked goods

[0261] As described in Example 1, three baked products (I, II and III) were prepared using the ingredients shown in Table 4 (wherein wheat flour (Meneba Kolibri, moisture content below 15%) was used to indicate the enzyme content). After drying (more than 50% of the water was removed as in Example 1), the crispness was measured using Method B.

[0262] Table 4. Composition and brittleness

[0263]

[0264] * Expressed as a percentage of dry ingredients

[0265] ** The percentage of water added is calculated based on the sum of other ingredients

[0266] It can be clearly concluded that a certain amount of binder (e.g. sugar) is required to obtain low brittleness.

[0267] Example 5

[0268] Effect of water addition on brittleness and disintegration

[0269] Baked product (IV) was prepared using the method of Example 1 (cylindrical metal template with a diameter of 23 mm) using the recipe and compression parameters shown in Table 5. A granulated enzyme mixture (enzyme mixture B) with two α-amylases, xylanase and lipase was used, wherein the content of active enzyme protein was about 30%. At the end of the drying step (overnight at 30°C under vacuum), more than 50% of the added water was removed. The brittleness was measured using method B. The degree of disintegration was tested as in Example 2. The results are shown in Table 5.

[0270] Table 5. Composition, compression parameters and resulting properties

[0271]

[0272] * Expressed as a percentage of the total dry ingredients

[0273] ** The percentage of water added is calculated based on the sum of other ingredients

[0274] In this example involving high added water, insufficient disintegration in the dough was observed.

[0275] Example 6

[0276] Other compositions

[0277] Four solid enzymatic baked products (V, VI, VII, VIII) were prepared using the method discussed in Example 1, using the recipes and pressing parameters shown in Table 6. Products V and VII were prepared using a 25 × 25 mm cubic metal template, and VI and VIII were prepared using a 23 mm diameter cylindrical metal template. For baked product V, a granular enzyme mixture (enzyme mixture C) was used, in which the content of active enzyme protein was about 6%, and wheat flour was the main carrier. At the end of the drying step (V, by incubation at 40°C overnight; VI, VII and VIII, incubation at 30°C under vacuum overnight), more than 50% of the added water was removed. The brittleness was measured using method B. The degree of disintegration was tested as in Example 2. The results are shown in Table 6.

[0278] Table 6. Composition, compression parameters and resulting properties

[0279]

[0280] * Expressed as a percentage of the total dry ingredients

[0281] ** The percentage of water added is calculated based on the sum of other ingredients

[0282] The results show that using different combinations of binder, dough ingredients, active enzyme protein and water to produce the solid enzymatic baked product of the present invention gives similar performance in terms of the resulting crunchiness and disintegration in the dough system.

[0283] Example 7

[0284] Effect of pressure on brittleness and decomposition

[0285] A solid enzymatic baked product (IX) was prepared by using the method of Example 1 (using a 25 × 25 mm square mold) using the formulation and compression parameters shown in Table 7. A granular α-amylase mixture was used, wherein the content of active enzyme protein was about 50%. At the end of the drying step (2 hours in an oven at 40°C), more than 50% of the added water was removed. The brittleness was measured using Method B. The degree of disintegration was tested as in Example 2. The results are shown in Table 7.

[0286] Table 7. Composition, compression parameters and resulting properties

[0287]

[0288] * Expressed as a percentage of the total dry ingredients

[0289] ** The percentage of water added is calculated based on the sum of other ingredients

[0290] The results showed that the use of high pressure in the preparation of solid enzymatic baked products resulted in products with excellent brittleness and disintegration properties.

[0291] Example 8

[0292] Effect of flour on friability and disintegration

[0293] Three baked products (X, XI, XII) were prepared using the method of Example 1 (using a 25 × 25 mm square template (X) or a 23 mm diameter circular template (XI and XII)), using the recipes and pressing parameters shown in Table 8. The wheat flour used was Meneba Kolibri. A granular α-amylase mixture was used, wherein the content of active enzyme protein was about 50%. At the end of the drying step (2 hours in an oven at 40°C), more than 50% of the added water was removed. The brittleness was measured using method B. The degree of disintegration was tested as in Example 2. The results are shown in Table 8.

[0294] Table 8. Composition, compression parameters and resulting properties

[0295]

[0296] * Expressed as a percentage of the total dry ingredients

[0297] ** The percentage of water added is calculated based on the sum of other ingredients

[0298] The results show that solid enzymatic baked products with good performance can be obtained containing up to 30% flour (percentage of the sum of dry ingredients before adding water, equivalent to 28.6% of wet powder).

[0299] Example 9

[0300] Effects of moisture content and drying conditions on brittleness and decomposition

[0301] Four baked products (XIII, XIV, XV, XVI) were prepared using the method of Example 1 (using a 25 × 25 mm square template) using the recipes and process parameters shown in Table 9. A granulated enzyme mixture (enzyme mixture C) was used, wherein the active enzyme protein content was about 6%, and wheat flour was the main carrier. The brittleness was measured using method B. The degree of disintegration was tested as in Example 2. The results are shown in Table 9.

[0302] Table 9. Composition, process parameters and resulting properties

[0303]

[0304] * Expressed as a percentage of the total dry ingredients

[0305] ** The percentage of water added is calculated based on the sum of other ingredients

[0306] The results showed that drying conditions and water amount are important parameters to obtain solid enzymatic baked products with good properties.

Claims

1. A method for preparing a solid enzymatic product in a shaped form for use in baking, the method comprising: (a) preparing a wet powder, the wet powder comprising: (i) 0.5% w / w to 8% w / w water, (ii) 0.01% w / w to 20% w / w active enzyme protein, (iii) at least 10% w / w of one or more dough ingredients selected from the group consisting of salt, sugar, starch, ascorbic acid and combinations thereof, (iv) at least 1% w / w of a binder selected from sugars and sugar alcohols, and (v) less than 30% flour; (b) forming the solid article by applying a pressure of 1 to 200,000 kPa to the wet powder; and (c) drying the solid product to remove at least 30% of the water in the wet powder; The solid enzymatic preparation weighs 1 to 100 grams and contains 0.01% w / w to 20% w / w active enzyme protein.

2. The method of claim 1, wherein the solid product weighs 1 to 50 g, 1 to 30 g, 1 to 20 g, 1 to 10 g, 3 to 100 g, 3 to 50 g, 3 to 30 g, 3 to 20 g, 6 to 100 g, 6 to 50 g, 6 to 30 g, 9 to 100 g, 9 to 50 g, 9 to 30 g.

3. The method of claim 1 or 2, wherein the volume of the solid product is 1 to 100 mL, 1 to 50 mL, 1 to 30 mL, 1 to 20 mL, 1 to 10 mL, 3 to 100 mL, 3 to 50 mL, 3 to 30 mL, 3 to 20 mL, 6 to 100 mL, 6 to 50 mL, 6 to 30 mL, 9 to 100 mL, 9 to 50 mL, 9 to 30 mL.

4. The method of any one of claims 1-3, wherein the wet powder comprises 1% w / w to 8% w / w water.

5. The method of any one of claims 1-4, wherein the wet powder comprises at least 20% w / w, at least 30% w / w, at least 40% w / w or at least 50% w / w of one or more dough ingredients selected from the group consisting of salt, sugar, starch, ascorbic acid and combinations thereof.

6. The method of any one of claims 1-5, wherein the one or more dough ingredients are selected from the group consisting of salt, sugar, starch, ascorbic acid, oxidizing agents and / or reducing agents and combinations thereof; and / or The one or more dough ingredients are selected from the group consisting of salt, sugar, starch, ascorbic acid, cysteine ​​and combinations thereof; preferably, the one or more dough ingredients are salt and / or sugar; preferably, the salt, sugar and starch are edible, i.e. suitable for use in food; preferably, the salt is sodium chloride and / or potassium chloride.

7. The method of any one of claims 1-6, wherein the starch is added to the wet powder as flour, preferably, wherein the wet powder comprises at least 2% w / w of a binder; preferably, wherein the wet powder comprises at least 5% w / w of a binder.

8. The method of any one of claims 1-7, wherein the binding agent and the sugars of the dough ingredients consist of 1-20 monosaccharide units, 1-10 monosaccharide units or 1-5 monosaccharide units.

9. The method of any one of claims 1 to 8, wherein the binder and the sugars of the dough ingredients are selected from the group consisting of monosaccharides, disaccharides, trisaccharides, oligosaccharides, dextrins, maltodextrins and combinations thereof; and / or wherein the binder and the sugars of the dough ingredients are selected from the group consisting of monosaccharides, disaccharides, trisaccharides, oligosaccharides and combinations thereof; and / or wherein the sugars of the binder and the dough ingredients are selected from the group consisting of glucose, mannose, galactose, fructose, sucrose, maltose, trehalose, isomaltose, cellobiose, melibiose, primulose, rutinose, gentiobiose, lactose, maltotriose, raffinose, oligofructose and inulin; and / or wherein the sugars of the binder and the dough ingredients are selected from the group consisting of glucose, mannose, galactose, fructose, sucrose, maltose, trehalose, isomaltose and lactose; and / or Wherein the binder and the sugar of the dough ingredients are glucose, fructose, sucrose and / or lactose, and wherein the salt is sodium chloride and / or potassium chloride.

10. The method of any one of claims 1-9, wherein the sugar alcohol is a monomeric sugar alcohol; preferably, wherein the sugar alcohol is selected from the group consisting of erythritol, arabitol, xylitol, mannitol and sorbitol; preferably, wherein the sugar alcohol is sorbitol.

11. The method of any one of claims 1-10, wherein the wet powder comprises 0.1% w / w to 15% w / w of active enzyme protein; preferably, wherein the wet powder comprises 0.5% w / w to 15% w / w of active enzyme protein; preferably, wherein the wet powder comprises 0.5% w / w to 10% w / w of active enzyme protein.

12. The method of any one of claims 1 to 11, wherein the enzyme is one or more enzymes selected from the group consisting of: amylase, lipase, hemicellulase, protease, transglutaminase and oxidoreductase; preferably, wherein the enzyme is one or more enzymes selected from the group consisting of amylase, lipase and hemicellulase; preferably, wherein the solid preparation is formed by applying a pressure of 1 to 200000 kPa to the wet powder; preferably, wherein the solid preparation is formed by applying a pressure of 2 to 100000 kPa to the wet powder; preferably, wherein the solid preparation is formed by applying a pressure of 5 to 50000 kPa to the wet powder; preferably, wherein the solid preparation is formed by applying a pressure of 5 to 10000 kPa to the wet powder; preferably, wherein the solid preparation is formed by applying a pressure of 5 to 5000 kPa to the wet powder; preferably, wherein the solid preparation is formed by applying a pressure of 5 to 5000 kPa to the wet powder; preferably, wherein the solid preparation is formed by applying a pressure of 10 to 1000 kPa; preferably, wherein the solid product is dried to remove at least 30% of the water from the wet powder; preferably, wherein the solid product is dried to remove at least 40% of the water from the wet powder; preferably, wherein the solid product is dried to remove at least 50% of the water from the wet powder; preferably, wherein the friability of the solid product is less than 15%; preferably, wherein the friability of the solid product is less than 10%; preferably, wherein the friability of the solid product is less than 5%; preferably, wherein the wet powder contains 0.5% w / w to 8% w / w of added water; preferably, wherein the wet powder contains 1% w / w to 8% w / w of added water.

13. Solid product in a shaped form for use in baking, obtained by the process as claimed in any one of claims 1 to 12.

14. A method for preparing a dough, the method comprising mixing water, flour and the solid product according to claim 13.

15. A method for preparing a baked product, the method comprising (a) preparing a dough by mixing water, flour and the solid product of claim 13; and (b) baking the dough.

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