Improved firelox dough product

Abstract

The present application relates to improvements in product properties and eating quality of Feiluo dough-based products, such as arabinose, made with flour as a dough matrix. The present application provides methods of making a Feiluo dough sheet and a Feiluo dough-based product wherein specific monoglycerides, a combination of a protease and a lipase, in particular a combination of saturated monoglycerides in powder form, a thermophilic serine protease and a phospholipase are added to a Feiluo dough. The invention also provides a modifier composition comprising these monoglycerides and enzymes, a Feiluo dough and a baked product based on the Feiluo dough.

Description

Technical Field

[0001] The present invention relates to improving the product characteristics and eating quality of phyllo dough-based products (such as arabinose) made with flour as the dough matrix. Background Art

[0002] Baklava is one of the most popular Arabic pastries. Baklava is made from a sheet of very thin unleavened dough, also called filo or phyllo, usually separated by a layer of animal shortening, which encloses a sweet or savory filling, especially nuts such as pistachios, pine nuts, almonds or walnuts. In addition to pastries such as baklava, there are many other pastries based on filo or very thin unleavened dough, such as banitsa, spinach and feta rolls in Middle Eastern, Greek or Balkan cuisine. Bougatsa, Baklava in the shape of a nightingale's nest ), Bundevara, Flia, Galakoboureko, Gibanica, Maltese Pastizz, Spanakopita, Tiropita or Zelnik.

[0003] Phyllo dough pastries are typically made by layering sheets of phyllo, coated with oil or butter; the pastry is then baked. The origins of the practice of stretching the dough into paper-thin sheets are unclear, with many cultures claiming credit.

[0004] Baklava or phyllo dough needs to be extensible to be processed into a soft and delicious product. Furthermore, these products are often stored for long periods of time and need to retain their taste and texture throughout their shelf life.

[0005] Traditionally, the thin sheets of dough used for baklava or phyllo are made from flour, water, and a small amount of oil. Preparing homemade phyllo dough requires time and skill, requiring gradual rolling and stretching into a thin, large sheet. A very large table, preferably one with a marble top, is used. If the dough is stretched by hand, a long, thin rolling pin is used to continuously sprinkle starch between the dough layers to prevent them from sticking. If excess starch remains between the dough layers, the quality of the final product will decline as it absorbs the shortening and syrup. The baked product will become soggy and lose its crispness and glossiness. Therefore, bakers always brush off excess starch between the dough layers before applying shortening to prevent moisture buildup and ensure that any excess syrup is fully drained before packaging. Proper starch application is not always easy, as starch often sticks to the dough and becomes embedded within itself. This stress caused by the presence of oil and water in the dough system leads to poor cohesion, poor dough development, and system instability.

[0006] In modern times, mechanical rollers are also used. Fresh and frozen versions are prepared for the commercial market. Furthermore, many commercial industrial producers are utilizing technologies that extrude dough into thin sheets that light can pass through, requiring specific dough rheology to stretch the dough while maintaining its cohesiveness. Handling dough on inline conveyors requires the use of higher amounts of powdered starch, increasing the risk of moisture and drying out during shelf life.

[0007] Therefore, there is a need to provide improved ingredients and processes to ensure Arabic pastries and other phyllo dough products with excellent visual, eating and storage qualities. Summary of the Invention

[0008] The inventors have developed improved compositions and methods for preparing phyllo dough sheets and phyllo dough-based baked products that overcome the limitations and disadvantages of known compositions and methods. The inventors surprisingly discovered that the simultaneous use of sufficient amounts of a specific type of monoglyceride and a sufficient dosage of a specific enzyme during the preparation of the phyllo dough prior to baking / frying exhibits unexpectedly positive / synergistic effects on the properties of the phyllo dough sheets and dough-based baked products made therefrom, such as Arabic pastries. More specifically, the methods and compositions of the present invention allow for increased dough extensibility without tearing the dough sheets, reduced starch residue between dough layers due to lower starch adsorption, easier slicing and smoother cutting, and improved crispness, cohesiveness, and glossiness of phyllo dough-based products, such as Arabic pastries.

[0009] A first aspect of the present invention provides a method for obtaining a phyllo dough sheet, wherein the method comprises the following steps:

[0010] (a) preparing a dough, the dough comprising

[0011] - flour, water,

[0012] - one or more monoglycerides, wherein the iodine value of the one or more monoglycerides is lower than or equal to 5.0 and, when the one or more monoglycerides are in powder form, wherein at least 70.0% of the one or more monoglycerides have a particle size of less than 200 μm,

[0013] - at least one protease,

[0014] - at least one lipase,

[0015] - optional oil,

[0016] - Eggs and / or milk powder,

[0017] - optionally one or more reducing agents;

[0018] (b) optionally relaxing the dough, and

[0019] (c) Flattening and / or squeezing the dough to obtain phyllo dough sheets.

[0020] More specifically, the thickness of the phyllo dough sheet is between 0.5 and 2.5 mm, preferably between 0.5 and 2.0 mm.

[0021] In a particular embodiment, the one or more monoglycerides are in the form of a powder, wherein at least 70.0% of the one or more monoglycerides have a particle size of less than 150 μm.

[0022] In a particular embodiment, the protease is a thermophilic serine protease, more specifically having optimal activity at temperatures above 70.0°C, preferably at elevated temperatures above 75.0°C, more preferably above 80.0°C.

[0023] In a particular embodiment, the lipase is a phospholipase, preferably a phospholipase A, more preferably a phospholipase A1.

[0024] In a particular embodiment, the one or more monoglycerides are present in the dough in an amount of 100 to 2000 g / 100 kg of flour; and / or the at least one protease is a thermophilic serine protease present in the dough in an amount of between 30 and 1000 protease units / 100 kg of flour; and / or the at least one lipase is a phospholipase present in the dough in an amount of between 2300 and 60000 phospholipase units / 100 kg of flour.

[0025] In a particular embodiment of the method according to the invention, the method comprises the following steps:

[0026] (a) preparing a dough, wherein the dough, expressed in terms of flour weight, comprises:

[0027] 100 wt% of flour, preferably flour with a P / L ratio between 0.5 and 3, even more preferably flour with a P / L ratio between 0.5 and 2;

[0028] -45.0-65.0 wt% water;

[0029] - one or more monoglycerides, preferably wherein the monoglycerides are saturated monoglycerides in powder form, with an iodine value lower than or equal to 5.0, and wherein at least 70.0% of the monoglycerides in powder form have a particle size between 50 and 200 μm and are present in an amount between 100 and 2000 g / 100 kg of flour;

[0030] - at least one protease, preferably wherein the protease is a thermophilic serine protease, in an amount between 30 and 1000 protease units per 100 kg of flour;

[0031] - at least one lipase, preferably wherein the lipase is a phospholipase, in an amount between 2300 and 60000 phospholipase units per 100 kg of flour;

[0032] - optionally 0-5 wt% oil, in particular 2-5 wt% oil;

[0033] - optionally 0-10 wt% egg and / or milk powder, in particular 4-10 wt% egg and / or milk powder; and;

[0034] - optionally a reducing agent, wherein when the reducing agent is sodium metabisulfite, its content is between 1.0 and 10.0 g / 100 kg of flour, in particular between 2.5 and 5.0 g / 100 kg of flour, or when the reducing agent is inactivated yeast, its presence is between 500 and 1500 g / 100 kg of flour;

[0035] (b) optionally resting the dough for 0 minutes to 16 hours or overnight, and

[0036] (c) Flattening and / or squeezing the dough to obtain a phyllo dough sheet having a thickness between 0.5 and 2.5 mm.

[0037] A second aspect of the present invention provides a method for obtaining a baked product based on phyllo dough, such as baklava, comprising the following steps:

[0038] (i) preparing phyllo dough sheets according to the method of the present invention;

[0039] (ii) stacking 1 to 30 layers, preferably 15 to 25 layers, of phyllo dough sheets while spreading fat between each layer; thereby obtaining a stack of phyllo dough layers;

[0040] (iii) adding a savory or sweet filling on top of the first layer of phyllo dough;

[0041] (iv) adding a second layer of phyllo dough on top of the savory or sweet filling to obtain a combined phyllo dough and filling layer;

[0042] (v) cutting the aggregated phyllo dough layer and filling into pieces;

[0043] (vi) soaking the pieces in fat;

[0044] (vii) baking the block;

[0045] (viii) optionally soaking the baked pieces in syrup, and

[0046] (ix) optionally packaging the product.

[0047] In certain embodiments, the savory or sweet filling is a nut-based filling, a cheese-based filling, a legume / vegetable-based filling, or a meat-based filling.

[0048] More specifically, the phyllo dough-based product, preferably baklava, has a glossy appearance and improved crispness after storage for at least 21 days, as assessed by a sensory evaluation expert panel, compared to a reference phyllo dough-based product prepared without the one or more monoglycerides, at least one protease, and at least one lipase. In other words, in certain embodiments, the method is a method of improving the crispness of a phyllo dough-based product, preferably a baklava product.

[0049] Another related aspect of the present invention provides a phyllo dough sheet, particularly having a thickness between 0.5 and 2.5 mm, comprising

[0050] - flour, water,

[0051] - one or more monoglycerides, wherein the one or more monoglycerides have an iodine value lower than or equal to 5.0 and, when the one or more monoglycerides are in powder form, wherein at least 70.0% of the one or more monoglycerides have a particle size of less than 200 μm;

[0052] - at least one protease, in particular a thermophilic serine protease;

[0053] - at least one lipase,

[0054] - optional oil,

[0055] - Eggs and / or milk powder,

[0056] -Optionally one or more reducing agents.

[0057] In particular, the phyllo dough sheet is obtained by the method described herein.

[0058] In particular, the content of one or more monoglycerides in the dough is between 100 and 2000 g / 100 kg of flour; and / or the at least one protease is a thermophilic serine protease and is present in the dough in an amount of 30.0 to 1000.0 protease units / 100 kg of flour; and / or the at least one lipase is a phospholipase and is present in the dough in an amount of 2300 to 60000 phospholipase units / 100 kg of flour.

[0059] Another related aspect of the present invention provides an improver composition, preferably a powdered composition, comprising:

[0060] - one or more monoglycerides, preferably wherein the monoglycerides are saturated monoglycerides in powder form, with an iodine value lower than or equal to 5, and wherein at least 70% of the monoglycerides in powder form have a particle size between 50 and 200 μm;

[0061] - at least one protease, preferably wherein the protease is a thermophilic serine protease;

[0062] - at least one lipase, preferably wherein the lipase is a phospholipase;

[0063] wherein the content of protease in the improver composition is 0.01 to 10.0 units per gram of the one or more monoglycerides; and wherein the content of lipase in the improver composition is 1 to 600 units per gram of the one or more monoglycerides.

[0064] Another related aspect of the present invention provides the use of a dough sheet of the present invention or a improver composition of the present invention in preparing a phyllo dough-based product, in particular for preparing a phyllo dough-based product, the appearance and crispness of which are retained for at least 21 days as evaluated by a professional expert panel of sensory evaluation experts. DETAILED DESCRIPTION

[0065] Before describing the methods, compositions, and apparatus used in the present invention, it should be understood that this invention is not limited to the particular methods, compositions, components, or apparatus described, as such methods, compositions, components, and apparatus may, of course, vary. It should also be understood that the terminology used herein is not intended to be limiting, as the scope of the present invention will be limited only by the appended claims.

[0066] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the invention belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, the preferred methods and materials are now described.

[0067] In this specification and the appended claims, the singular forms "a," "an," and "the" include both the singular and the plural unless the context clearly dictates otherwise.

[0068] As used herein, the terms "comprising," "comprises," and "comprised of" are synonymous with "including," "includes," or "containing," and are inclusive or open-ended and do not exclude other unrecited members, elements, or method steps. When this specification refers to a product or process that "comprises" particular features, components, or steps, this refers to the possibility that other features, components, and steps may also be present, but may also refer to embodiments that include only the listed features, components, or steps. The terms "comprising," "comprises," and "comprised of" also include the term "comprised of."

[0069] Enumerating values ​​by numerical ranges includes all values ​​and fractions within those ranges, as well as the quoted endpoints.

[0070] The terms "about" and "approximately" when used in reference to a measurable value (e.g., a parameter, an amount, a time period, etc.) are intended to include variations of + / -10% or less, preferably + / -5% or less, more preferably + / -1% or less, and even more preferably + / -0.1% or less of the specified value, so long as such variations are applicable to the invention disclosed herein. It should be understood that the value to which the term "about" or "approximately" itself refers is also disclosed.

[0071] The inventors surprisingly discovered that the simultaneous use of a specific type of monoglyceride, a specific enzyme, and a reducing agent in phyllo dough prior to baking / frying exhibits an unexpected positive / synergistic effect on the performance of thin dough sheets and baked products made therefrom, particularly Arabic pastries. More specifically, the methods and compositions of the present invention allow for increased dough extensibility without tearing the dough sheet, reduced amounts of residual starch between dough layers due to lower starch adsorption, easier slicing and smoother cutting, and improved crispness, cohesiveness, and glossiness of phyllo dough-based products (such as Arabic pastries). Against this background, the present invention generally provides a method for obtaining phyllo dough sheets or obtaining baked products based on phyllo dough, comprising adding a combination of monoglycerides, proteases, and lipases to the dough. The present invention also generally provides improver compositions and phyllo dough sheets comprising a combination of monoglycerides, proteases, and lipases.

[0072] In the context of the present invention, the terms "filo dough" or "thin / very thin dough" are used interchangeably herein. Fillo dough is a very thin dough characterized by an average thickness of 0.5 to 2.5 mm, preferably between 0.5 and 2.0 mm, and more preferably between 0.5 and 1.5 mm. Dough thickness can be measured, for example, in microns. Those skilled in the art will also understand that the correct thickness of fillo dough or flaky dough can be achieved when light easily passes through the dough. This can be verified, for example, by being able to read the dough's texture.

[0073] In a first aspect, the present invention relates to a method for obtaining phyllo dough sheets or very thin dough sheets, wherein said method comprises the following steps:

[0074] (a) preparing a dough, the dough comprising

[0075] -Flour, water;

[0076] - one or more monoglycerides, wherein the one or more monoglycerides have an iodine value lower than or equal to 5.0 and, when the one or more monoglycerides are in powder form, wherein at least 70.0% of the one or more monoglycerides have a particle size of less than 200 μm;

[0077] - at least one protease, in particular a thermophilic serine protease;

[0078] - at least one lipase, in particular a phospholipase;

[0079] - optional oil,

[0080] - Eggs and / or milk powder,

[0081] - optionally one or more reducing agents;

[0082] (b) optionally relaxing the dough, and

[0083] (c) Flattening and / or squeezing the dough to obtain phyllo dough sheets.

[0084] In certain embodiments, the method comprises the following steps:

[0085] (a) preparing a dough, the dough comprising

[0086] - flour, water,

[0087] - one or more monoglycerides, wherein the iodine value of the one or more monoglycerides is lower than or equal to 5.0, wherein the one or more monoglycerides are in powder form and wherein at least 70.0% of the monoglycerides have a particle size of less than 200 μm,

[0088] - at least one protease, wherein the protease is a thermophilic serine protease having optimal activity at temperatures above 70.0°C,

[0089] - at least one lipase, wherein the lipase is a phospholipase,

[0090] - optional oil,

[0091] - Eggs and / or milk powder,

[0092] - optionally one or more reducing agents;

[0093] (b) optionally relaxing the dough, and

[0094] (c) Flattening and / or squeezing the dough to obtain phyllo dough sheets.

[0095] As used herein, the term "monoglyceride" generally refers to a type of glyceride composed of a glycerol molecule linked to a fatty acid via an ester bond.

[0096] Monoglycerides are one of several emulsifiers used in baking applications: these include monoglycerides (or mixtures of monoglycerides and diglycerides; designated E471 in the International Food Additive Numbering System (INS) and 184.1505 by the U.S. Food and Drug Administration), monoglyceride derivatives (e.g., succinylated, lactylated, or acetylated monoglycerides, diacetyl tartaric acid monoglyceride), glyceryl monostearate (GMS), propylene glycol monoesters, etc.), sorbitan emulsifiers (sorbitan monostearate), polysorbates, sodium stearoyl lactylate (SSL), polyglycerol esters, sucrose esters, and lecithin.

[0097] In the context of the present invention, monoglycerides (E471) are saturated or fully hydrogenated monoglycerides having an iodine value of less than 5, for example between 0 and 5, preferably less than 2.5 or between 0 and 2.5, more preferably less than or equal to 2 or between 0 and 2. In the context of the present invention, the iodine value is advantageously determined using a determination method derived from the Wijs-Hoffmann-Green method described herein. In a particular embodiment, the monoglycerides are added to the dough in powder form, in which case at least 70% of the monoglyceride particles have a size of less than 200 μm, for example between 50 μm and 200 μm, preferably less than 160 μm, more preferably less than 120 μm. In the context of the present invention, the particle size is advantageously determined by the laser diffraction method described herein.

[0098] In a particular embodiment, the monoglyceride is advantageously added to or present in the dough at a concentration of 100 to 2000 g / 100 kg of flour, preferably 200 to 1500 g / 100 kg of flour, more preferably 300 to 800 g / 100 kg of flour.

[0099] As used herein, the term "protease" generally refers to an enzyme that hydrolyzes peptide bonds that link amino acids in a polypeptide chain together, preferably as defined in the enzyme classification entry EC 3.4, also known as peptidases or proteases. They are divided into several classes based on their catalytic residues. Among these classes, serine proteases (or serine endopeptidases) are proteases that cleave peptide bonds in proteins, with serine acting as a nucleophilic amino acid in the active site. Serine proteases are defined by the enzyme entry EC 3.4.21. Serine proteases can be further subdivided into trypsin-like, chymotrypsin-like, thrombin-like, elastase-like, or subtilisin-like based on their substrate specificity. In the context of the present invention, protease activity was measured using azurine cross-linked casein (AZCL casein) as a substrate, particularly at pH 7.0 and 60°C. Protease hydrolysis produces water-soluble dye fragments, and the release rate of these fragments can be directly correlated to enzyme activity by measuring the increase in absorbance at 590nm (Protazyme AK tablets, Megazyme, Ireland). In this context, protease activity expressed in units or protease units is determined according to the following formula:

[0100] Protease activity (unit: milliunit) / ml = (34.2*(Abs 590 Enzyme-Abs 590 Blank) + 0.6) / dilution.

[0101] Further details on protease activity measurements are given in the Examples.

[0102] Protease activity can also be measured using other protease activity assays known to those skilled in the art, including colorimetric methods using casein as a substrate and detecting the released amino acids using Folin & Ciocalteu's phenol reagent.

[0103] In the context of the present invention, a protease is particularly a thermophilic serine protease, more particularly a thermophilic serine protease having an optimal activity at temperatures above 70°C, preferably at high temperatures above 75°C, more preferably at low temperatures above 80°C. In other words, the activity of the thermophilic serine protease reaches a maximum at temperatures above 75°C, more preferably at high temperatures above 80°C. More specifically, the protease is a thermophilic serine protease wherein the ratio of the protease activity at the optimal temperature (i.e. the temperature corresponding to the maximum activity value) to the protease activity at 25°C is greater than 10, preferably greater than 15. By providing that the ratio is greater than 10, the thermophilic serine protease used herein provides an improved effect on the properties of dough and baked products, in particular Arabic pastries.

[0104] Protease can be obtained by extraction, synthesis or genetic engineering from naturally occurring eukaryotic or prokaryotic organisms. In a specific embodiment, protease is a neutral or alkaline thermophilic serine protease. Although fungal proteases are sensitive to high temperatures, bacterial neutral and alkaline proteases are more resistant to high temperature treatment.

[0105] Examples of suitable proteases are Taq protease or thermozyme. In the context of the present invention, proteases are in particular Taq protease, preferably isolated from Thermus aquaticus, preferably aqualysin I or aqualysin II, more preferably aqualysin I, even more preferably aqualysin I isolated from Thermus aquaticus LMG8924.

[0106] In a particular embodiment, the protease, in particular the thermophilic serine protease, is advantageously present in or added to the dough in an amount of 30 to 1000 protease units per 100 kg of flour, preferably 50 to 600 protease units per 100 kg of flour, more preferably 100 to 200 protease units per 100 kg of flour, the enzyme activity being obtained using the method described herein, in particular wherein the protease activity is measured on azure blue cross-linked casein as substrate using the method described in Example 1.

[0107] In the context of the present invention, a lipase is in particular a phospholipase, more preferably a phospholipase A, even more preferably a phospholipase A1.

[0108] As used herein, the term "phospholipase" generally refers to enzymes that hydrolyze phospholipids, such as lysophospholipids, diacylglycerols, phosphocholine, and phosphatidate, into fatty acids and other lipophilic substances, depending on the site of hydrolysis. Phospholipases are divided into different types, such as A, B, C, and D, based on the specific bond they target in the phospholipid molecule.

[0109] As used herein, the term "phospholipase A" refers to a lipolytic enzyme that catalyzes the hydrolysis of one or more bonds in phospholipids. Two different types of phospholipase A activity can be distinguished, which hydrolyze the ester bond that connects the fatty acyl moiety to the glycerol backbone. Phospholipase A1, defined by the enzyme entry EC 3.1.1.32, and phospholipase A2, defined by the enzyme entry EC 3.1.1.4, catalyze the deacylation of one fatty acyl group at the sn-1 and sn-2 positions, respectively, from diacylglycerol phospholipids to produce lysophospholipids. Phospholipase activity can be measured using different methods, such as the Phospholipase Activity Assay Kit (colorimetric, Abcam), the Secreted Phospholipase Activity Assay Kit (fluorimetric, Abcam), Phospholipase A1 / A2 Assay Kit. Preferably, phospholipase activity can be measured using 1,2-dioleoyl-sn-glycero-3-phosphate rac-1-glycerol (DOPG) as a substrate. The release of free fatty acids caused by the hydrolysis of 1,2-dioleoyl-sn-glycero-3-phosphate rac-1-glycerol by phospholipase is measured spectrophotometrically at 550 nm based on a calibration curve established using varying concentrations of oleic acid. One unit of phospholipase activity (NefU) is defined as the amount of enzyme required to release 1 nmol of free fatty acids per minute at 30°C and pH 7.5.

[0110] In a particular embodiment, the lipase, in particular the phospholipase, is present in or added to the dough in an amount of 2300 to 60000 phospholipase units / 100 kg flour, preferably 3450 to 48000 phospholipase units / 100 kg flour, more preferably 4600 to 36000 phospholipase units / 100 kg flour, and the enzyme activity is obtained using the method described herein, in particular wherein the phospholipase activity is measured using 1,2-dioleoyl-sn-glycero-3-phosphate rac-1-glycerol as substrate using the method described in Example 1.

[0111] In the context of the present invention, flour can be any flour suitable for baking. Preferably, the flour is wheat flour. More preferably, the flour is wheat flour having a resistance to spreading ratio (P / L) between 0.5 and 3, and even more preferably wheat flour having a resistance to spreading ratio (P / S) between 0.5 and 2. A P / L ratio below 1 is particularly preferred. As discussed further herein, the P / L ratio of a particular flour can be adjusted to a value below 1 by adding a reducing agent. P / L is advantageously measured by a pneumatic test, in particular according to AACC International Method 54-30.1999 or ICC Standard 121.1992. In such a test, the P value is the maximum pressure required to deform or overpress a dough sample. The P value is graphically represented as the height of a peak and is related to the dough's resistance to deformation (toughness). The L value is the maximum amount of air that a bubble in a sample dough can accommodate. The L value is graphically represented as the length of the bubble curve or the distance the bubble bursts, which indicates the dough's ductility.

[0112] In the context of the present invention, phyllo dough may be prepared with or contain one or more optional ingredients, such as oil, eggs and / or milk powder, and / or a reducing agent.

[0113] In the context of the present invention, the oil can be any type of vegetable oil. Preferably, the oil is selected from sunflower oil, rapeseed oil, rapeseed oil or olive oil. More preferably, the oil is sunflower oil.

[0114] In the context of the present invention, a reducing agent is an ingredient that reduces the number of cross-links between gluten subunits in the dough during the mixing process. In the methods disclosed herein, the reducing agent can be any reducing agent suitable for food applications, more particularly for bakery or pastry applications. Non-limiting examples of suitable reducing agents can be selected from cysteine ​​(L-cysteine), glutathione, inactivated (non-fermenting) yeast and sulfites (sodium metabisulfite). It is known to those skilled in the art that the type of reducing agent can be selected depending on the method used. For example, sodium metabisulfite is a more powerful dough relaxing agent and is commonly used in (straight) extrusion lines, while L-cysteine ​​or inactivated yeast are less active and are more commonly used in semi-automated processes, avoiding disruption of the dough gluten network during overnight relaxation.

[0115] In a particular embodiment, the reducing agent is sodium metabisulfite, present in or added to the dough in an amount of 1.0 to 10 g / 100 kg of flour, in particular 2.5 to 5.0 g / 100 kg of wheat flour, or the reducing agent is inactivated yeast, present in or added to the dough in an amount of 500 to 1500 g / 100 kg of flour.

[0116] In a particular embodiment of the method according to the invention, the method comprises the following steps:

[0117] a) preparing a dough, wherein the dough, expressed in terms of flour weight, comprises:

[0118] 100 wt% of flour, in particular flour having a P / L ratio between 0.5 and 3, more particularly flour having a P / L ratio between 0.5 and 2, for example below 1, wherein the P / L ratio is determined as described elsewhere herein, more particularly wherein the P / L ratio is determined by the bubble test according to AACC International Method 54-30.1999 or ICC Standard 121.1992;

[0119] -45.0-65.0 wt% water;

[0120] - one or more monoglycerides, wherein the monoglycerides are saturated monoglycerides in powder form, have an iodine value lower than or equal to 5.0, and wherein at least 70.0% of the monoglycerides in powder form have a particle size between 50 and 200 μm and the content is between 100 and 2000 g / 100 kg of flour;

[0121] - at least one protease, preferably wherein the protease is a thermophilic serine protease, in particular having optimal activity at temperatures above 70.0°C, more preferably wherein the protease is a Taq protease, such as Thermus aquaticus hydrolysin I or hydrolysin II, in an amount between 30 and 1000 protease units per 100 kg of flour, wherein the protease activity is measured on azure blue cross-linked casein as substrate using the method described in Example 1;

[0122] at least one lipase, preferably wherein the lipase is a phospholipase, such as phospholipase A, in an amount between 2300 and 60000 phospholipase units per 100 kg of flour, wherein the phospholipase activity is measured using the method described in Example 1 using 1,2-dioleoyl-sn-glycero-3-phosphate rac-1-glycerol as substrate;

[0123] - optionally 0-5 wt% oil, in particular 2-5 wt% oil;

[0124] - optionally 0-10 wt% egg and / or milk powder, in particular 4-10 wt% egg and / or milk powder; and;

[0125] - optionally a reducing agent, wherein when the reducing agent is sodium metabisulfite, its content is between 1.0 and 10.0 g / 100 kg of flour, in particular between 2.5 and 5.0 g / 100 kg of flour, or when the reducing agent is inactivated yeast, its presence is between 500 and 1500 g / 100 kg of flour;

[0126] (b) optionally resting the dough for 0 minutes to 16 hours or overnight, and

[0127] (c) Flattening and / or squeezing the dough to obtain a phyllo dough sheet having a thickness between 0.5 and 2.5 mm.

[0128] In the method of the present invention, the ingredients of the dough are mixed in any order by any method known in the art, including hand mixing and mechanical mixing.

[0129] In the method of the present invention, the dough is preferably relaxed for 0 minutes to 16 hours, preferably 0 minutes to 6 hours, for example overnight.

[0130] In the method of the present invention, after an optional resting step, the dough is processed into a very thin dough or phyllo dough, as defined elsewhere herein. The very thin dough can be obtained by any method well known in the art. The very thin dough sheets can be obtained by manual or mechanical processing. In the manual process, the dough balls are usually stretched by hand using a long, thin rolling pin, with a continuous layer of powdered starch between each layer to prevent the dough sheets from sticking to each other. In the semi-automatic process, the dough is divided into balls of a specific weight, flattened, and optionally rested overnight under refrigerated conditions. The dough balls are then stacked one on top of the other with starch between each layer and then sheeted using a semi-automatic dough sheeter. In the fully automatic process, the dough is transferred directly to a hopper and processed on an extrusion line to form continuous thin dough sheets that are rolled up on large dough rollers and processed directly into a production line for Arabic dessert plates.

[0131] In the context of the present invention, starch can be any type of starch. Preferably, starch is wheat starch. More preferably, starch is native wheat starch (i.e. starch that has not been treated with enzymes, physics or chemicals).

[0132] In certain embodiments, the method contemplated herein is a method for improving the crispiness of a phyllo dough-based product, preferably a baklava product.

[0133] As contemplated by the present invention, the combination of monoglycerides, proteases and lipases, and optionally a reducing agent, may be in the form of or part of an improver composition. "Improvers" or "improver compositions" (also known as "bread improvers," "Arabic pastry improvers," "dough conditioners," "improvers," or "flour treatment agents") are typically added to dough before / during the baking process to improve the texture, volume, flavor, and freshness of the baked product and to enhance the workability and stability of the dough.

[0134] Thus, another aspect of the present invention provides an improver composition comprising one or more monoglycerides, a protease and a lipase, and optionally a reducing agent, as described elsewhere herein. Thus, the present invention further provides an improver composition comprising (a) one or more monoglycerides, preferably wherein the monoglycerides are saturated monoglycerides in powder form, having an iodine value lower than or equal to 5, preferably lower than or equal to 2.5 or 2.0, and wherein at least 70% of the monoglycerides in powder form have a particle size between 50 and 200 μm; (b) at least one protease, preferably wherein the protease is a thermophilic serine protease; and (c) at least one lipase, preferably wherein the lipase is a phospholipase. More particularly, the protease, especially the thermophilic serine protease, is present in the improver composition in an amount of 0.01 to 10.0 protease units per gram of the one or more monoglycerides; and / or the lipase, especially the phospholipase, is present in the improver composition in an amount of 1 to 600 phospholipase units per gram of the one or more monoglycerides.

[0135] In a preferred embodiment, the improver composition in powder form comprises:

[0136] - one or more monoglycerides, wherein the monoglycerides are saturated monoglycerides in powder form, have an iodine value lower than or equal to 5, and wherein at least 70% of the monoglycerides in powder form have a particle size between 50 and 200 μm;

[0137] - at least one protease; wherein the protease is a thermophilic serine protease having optimal activity at temperatures above 70.0°C;

[0138] - at least one lipase, wherein the lipase is a phospholipase;

[0139] wherein the protease is present in the improver composition in an amount of 0.01 to 10.0 protease units per gram of the one or more monoglycerides; and wherein the lipase is present in the improver composition in an amount of 1 to 600 phospholipase units per gram of the one or more monoglycerides;

[0140] The protease activity was measured using the method described in Example 1 on azure blue cross-linked casein as substrate, and 1,2-dioleoyl-sn-glycero-3-phosphate rac-1-glycerol was used as substrate.

[0141] Optionally, the improver composition may comprise a reducing agent, particularly wherein the reducing agent is sodium metabisulfite or inactivated yeast.

[0142] In certain embodiments, the improver compositions according to the present invention, as used in the methods described herein, may further comprise appropriate amounts of one or more additional enzymes (e.g., amylases, xylanases, oxidases, lipoxygenases, dehydrogenases, and laccases), one or more lipid materials (e.g., margarines, butters, oils, shortenings), one or more vitamins (e.g., pantothenic acid and vitamin E), one or more gums, and / or one or more fiber sources (e.g., oat fiber).

[0143] In certain embodiments, the improver composition is in powder form.

[0144] Compared to dough that does not contain the specific combination of ingredients (i.e., monoglycerides, proteases, lipases, and optional reducing agents), the phyllo dough produced by the method for preparing phyllo dough sheets according to the present invention exhibits improved properties. The dough pieces produced after mixing the dough are very smooth and uniform, with a silky appearance that can be easily rolled. The flaky dough has strong toughness and can be easily cut cleanly. In addition, the flaky dough does not absorb the powdered starch sprinkled between the layers. This allows the starch to be easily brushed off before further processing the dough (the shortening soaking step).

[0145] Thus, another related aspect of the present invention provides a phyllo dough sheet obtained according to the method of the present invention, particularly having a thickness between 0.5 and 2.5 mm, more particularly between 0.5 and 2.0 mm, even more particularly between 0.5 and 1.5 mm. The phyllo dough sheet comprises flour; water; one or more monoglycerides as described elsewhere herein, wherein the one or more monoglycerides have an iodine value less than or equal to 5.0, preferably wherein the one or more monoglycerides are in powder form and wherein at least 70% of the one or more monoglycerides have a particle size less than 200 μm, such as between 50 and 200 μm; at least one protease, preferably a thermophilic serine protease as described elsewhere herein; at least one lipase, preferably a phospholipase, as described elsewhere herein; optionally oil; optionally egg and / or milk powder; and optionally a reducing agent.

[0146] In a particular embodiment, the amount of one or more monoglycerides as described elsewhere herein in the dough is between 100 and 2000 g / 100 kg of flour, preferably between 200 and 1500 g / 100 kg of flour, more preferably between 300 and 800 g / 100 kg of flour; and / or the amount of at least one protease as specified elsewhere herein in the dough is between 30.0 and 1000.0 protease units / 100 kg of flour, preferably between 50 and 600 protease units / 100 kg of flour, more preferably between 100 and 200 protease units / 100 g of flour; and / or the amount of at least one lipase as specified elsewhere herein in the dough sheet is between 2300 and 60,000 phospholipase units / 100 kg of flour, preferably between 3450 and 48,000 phospholipase units / 100 kg of flour, more preferably between 4600 and 36,000 phospholipase units / 100 g of flour, the enzyme activity being as detailed elsewhere herein. Optionally, the reducing agent is sodium metabisulfite, present in the dough in an amount between 1.0 and 10 g / 100 kg of flour, in particular between 2.5 and 5.0 g / 100 kg of wheat flour, or the reducing agent is inactivated yeast, present in the flour in an amount between 500 and 1500 g / 100 kg.

[0147] The dough of the present invention is particularly suitable for preparing pastries and related baked products based on phyllo dough. Non-limiting examples of such pastries include banitsa, spinach and feta rolls, bujassa, baklava, Bundevara, Flia, Galakoboureko, Gibanica, Maltese pastries, Greek spinach pie, Tiropita, or Zelnik. In the context of the present invention, the term pastry refers to any baked product containing a filling encased in phyllo-based dough.

[0148] Thus, another related aspect of the present invention provides a method of obtaining a phyllo dough-based product or a phyllo dough pastry product as described herein, wherein the method comprises the steps of:

[0149] (i) preparing phyllo dough sheets according to the method of the present invention, in particular by (a) preparing a dough comprising in particular flour; water; one or more monoglycerides, in particular wherein the monoglycerides are saturated monoglycerides in powder form with an iodine value lower than or equal to 5.0 and wherein at least 70.0% of the monoglycerides in powder form have a particle size between 50 and 200 μm, in particular between 100 and 2000 g / 100 kg of flour; at least one protease, preferably wherein the protease is a thermophilic serine protease, in particular in an amount between 30 and 1000 protease units / 100 kg of flour; at least one lipase, preferably wherein the lipase is a phospholipase, in particular in an amount between 2300 and 60000 phospholipase units / 100 kg of flour; optionally oil; optionally 0-10 wt% of egg and / or milk powder; and optionally a reducing agent; (b) optionally relaxing the dough for a period of 0 minutes to 16 hours or overnight, and (c) flattening and / or extruding the dough, thereby obtaining phyllo dough sheets;

[0150] (ii) stacking 1 to 30 layers of phyllo dough sheets, preferably 15 to 25 layers, while spreading fat between each layer; thereby obtaining a stack of phyllo dough layers;

[0151] (iii) adding a savory or sweet filling on top of the first layer of phyllo dough;

[0152] (iv) adding a second layer of phyllo dough on top of the savory or sweet filling, thereby obtaining a pile of aggregated phyllo dough and filling;

[0153] (v) cutting the aggregated phyllo dough layer and filling into pieces;

[0154] (vi) soaking the pieces in fat;

[0155] (vii) baking the block;

[0156] (viii) optionally soaking the baked pieces in syrup, and

[0157] (ix) optionally packaging the product.

[0158] The filling of the pastry can be sweet or savory, depending on the type of pastry. Non-limiting examples of fillings are nut fillings (pistachios, peanuts, cashews, walnuts, etc.), cheese fillings, bean fillings (spinach, pumpkin, peas, etc.) and meat fillings.

[0159] The filling is typically inserted between two stacks of phyllo dough sheets. A stack of phyllo dough sheets can be prepared by carefully removing most of the powdery starch from a first sheet, coating the first sheet with a thin layer of fat, and stacking a second, cleaned sheet of dough on top of the first. These steps are repeated to obtain a stack of about 10 to 30 sheets, preferably about 15 to 25 sheets, and more preferably about 20 sheets. The fat used between the sheets can be any type of animal or vegetable fat. Preferably, the fat is any type of animal or vegetable shortening, or a combination thereof. More preferably, the fat is melted animal shortening. The fat can be applied using any suitable method, such as by brushing or spraying.

[0160] The combined dough sheet / filling, with the filling sandwiched between two stacks of phyllo dough sheets, also called a phyllo dough sheet or a polymeric stack of layers and filling, can be cut into smaller portions of any form (squares, diamonds, triangles, etc.). The cutting can be done manually with a sharp knife or with an automatic cutting machine.

[0161] After forming / cutting, the pieces are soaked in fat and then left to rest / relax to absorb the fat. Preferably, the fat is animal or vegetable shortening or a combination thereof. More preferably, the fat is melted animal shortening.

[0162] After the fat soaking or fat absorption step, the pieces are typically baked in a conventional open-hearth oven using conventional baking parameters. For example, the pieces are baked at a temperature of 180 to 200° C. for 40 to 75 minutes).

[0163] In certain embodiments, after baking and subsequent cooling, the baked pieces can be soaked in a syrup, such as, but not limited to, sucrose syrup, and then drained to remove excess syrup. Those skilled in the art will appreciate that the soaking step in syrup is particularly suitable for sweet phyllo dough-based products, such as baklava.

[0164] In some embodiments, the finished product may be packaged in suitable packaging.

[0165] The methods and compositions of the present invention allow for obtaining finished products with improved properties throughout their shelf life, compared to conventionally obtained products. The products obtained by the method of the present invention are crispier and have a softer mouthfeel. They do not show a tendency to dry out and / or become soggy during storage: they retain their crispness and glossiness throughout their shelf life. In addition, the glossiness of the product surface is also improved. In particular, the phyllo dough-based products obtained according to the present invention retain their glossy appearance and crispness for at least 21 days, as evaluated by a panel of specialized sensory experts, in particular compared to a reference phyllo dough-based product prepared without one or more monoglycerides, at least one protease, and at least one lipase.

[0166] The present invention also provides the use of phyllo dough as described elsewhere herein or the use of an improver composition as described elsewhere herein for producing a phyllo dough based product or a phyllo dough based shortening dough having improved appearance and properties.

[0167] Example

[0168] Example 1

[0169] Enzyme activity assay

[0170] Protease activity was measured on azure blue cross-linked casein (AZCL casein). This matrix is ​​prepared by dyeing and cross-linking casein to produce a material that hydrates in water but is insoluble in water. Hydrolysis of the protease produces water-soluble dye fragments, and the rate of release of these fragments (increase in absorbance at 590 nm) can be directly related to enzyme activity (Protazyme AK tablets, Megazyme, Ireland). Protazyme AK tablets were incubated in 100 mM Na2HPO4·2H2O; pH 7.0 at 60°C for 5 minutes. An aliquot of enzyme (1.0 ml) was added and the reaction was allowed to proceed for 10 minutes. The reaction was terminated by the addition of trisodium phosphate (10 ml, 2% w / v, pH 12.3). The tubes were allowed to stand at room temperature for approximately 2 minutes and the contents were filtered. The absorbance of the filtrate was measured at 590 nm relative to a substrate blank.

[0171] Protease activity is expressed as:

[0172] mU (milliunits) / ml = (34.2*(Abs 590 Enzyme-Abs 590 Blank) + 0.6) / dilution.

[0173] One unit or protease unit corresponds to 1000mU.

[0174] Phospholipase activity was measured using 1,2-dioleoyl-sn-glycero-3-phosphorac-1-glycerol (DOPG) as a substrate. The amount of free fatty acids released by phospholipase was determined spectrophotometrically at 550 nm. 10 μL of 1% DOPG substrate solution (dissolved in 0.1 M sodium phosphate buffer, pH 7.5, containing 5% sodium deoxycholate) was mixed with 10 μL of enzyme sample and incubated at 30°C for 15 minutes. Then, 2 μL of 1 M orthophosphoric acid was added to stop the reaction. The released free fatty acids were measured using Fujifilm's NEFA-HR(2) kit according to the manufacturer's instructions (addition of 200 μL of reagent R1 and incubation at 37°C for 10 minutes; addition of 100 μL of reagent R2 and incubation at 37°C for 10 minutes). A calibration curve was established using different concentrations of oleic acid provided in the kit. The absorbance of the blank sample in a 96-well microplate was measured at 550 nm.

[0175] One unit of phospholipase activity or phospholipase unit (NefU) is defined as the amount of enzyme required to liberate 1 nmol of free fatty acid per minute at 30°C, pH 7.5.

[0176] Monoglyceride particle size determination

[0177] Particle size was measured using a Lazer Diffractor LS200 (Beckman Coulter) according to the supplier's recommendations.

[0178] The method for determination of iodine value of monoglycerides is based on official methods AOCS Cd 1-25 and AOAC 981.11 with some modifications.

[0179] Weigh about 1 gram of sample and melt it at a maximum temperature 10°C above the melting point of the fat. Add 15 ml of carbon tetrachloride (CCl4) and 15 ml of ether.

[0180] Prepare blank samples with reagents but without sample.

[0181] 25.0ml of Wijs's solution was added to the sample in the flask and then shaken. The flask was placed in a dark environment for 1 hour. Subsequently, 3g of potassium iodide and 150ml of water were added. The solution was then titrated to a pale yellow color using a 0.1N sodium thiosulfate solution continuous oscillation. A starch indicator (soluble starch) was added and titration was continued until the blue color disappeared.

[0182] The iodine value expressed in gI² / 100g of product is equal to ((BT) / P)*1.269, where B is the amount of sodium thiosulfate in ml of the blank and T is the amount of sodium thiosulfate salt in ml of the sample. P is the weight of the sample in g and 1.269 is the molecular weight of iodine / 100.

[0183] Example 2: Baklava

[0184] Enzymes:

[0185] - TaProt: Thermus aquaticus Taq1 protease (hydrolysin I), as described in WO2009138447A1. The enzyme has an optimal temperature activity of 80°C.

[0186] - VaLip: Valsaria rubricosa phospholipase A1 as described in WO2018150021A1.

[0187] Monoglycerides

[0188] Multec mono 90SH: distilled monoglyceride based on vegetable oil; average particle size: 90 μm; iodine value (as I2) between 0 and 2 g / 100 g (Puratos; Belgium);

[0189] Multec mono-MM 9202spw: distilled monoglyceride based on vegetable oil; average particle size: 270 μm; iodine value (as I2) between 0 and 2 g / 100 g (Puratos; Belgium);

[0190] -DMG 5611: distilled monoglycerides based on vegetable fatty acids; average particle size 200 μm; iodine value (as I2) between 19 and 25 (Paalsgaard, Denmark)

[0191] Preparing the dough

[0192] Prepare the baklava dough using the ingredients in Table 1.

[0193] Table 1

[0194]

[0195]

[0196] Craftsmanship

[0197] The ingredients are mixed using a spiral dough mixer at a slow speed for 5 minutes and at a fast speed for 7 minutes. The dough is then transferred to a dough hopper and processed through a dough extruder into thin sheets approximately 1 to 1.5 mm thick. The extrusion and dough sheeting time varies from 12 to 16 minutes. After passing through the extrusion line, the dough is sprinkled with natural starch (from wheat or corn) and then rolled into a giant roll. Sprinkling the starch helps prevent sticking between layers, allowing large pieces of dough to be unrolled later, thus separating each sheet after stacking.

[0198] Dough evaluation

[0199] After preparation, Arabic pastry production experts evaluated the dough rheology and sheeting performance by visual inspection and physical touch of the dough. The results are shown in Table 2.

[0200] Table 2

[0201]

[0202]

[0203] These results indicate that not all combinations of enzymes and emulsifiers can yield a dough suitable for processing into thin phyllo-type dough.

[0204] Preparation of Baklava The phyllo dough sheets are processed into baklava products by performing the following steps:

[0205] -Transfer the dough to a stainless steel or marble table.

[0206] -Brush off any excess starch between the dough layers.

[0207] -Spread 20 thin layers of dough in a large aluminum pan and spray animal ghee between each layer.

[0208] -Spread the nut filling (consisting of pistachios, sugar and rose water) on the surface of the dough mound.

[0209] - Add 20 more layers of sheets on top of the nut-based filling. The final assembly thus consists of the nut filling sandwiched between 20 dough layers below the filling (bottom of the stack) and 20 flour layers covering the filling (top of the stack).

[0210] - Cut the baklava into shapes (small squares, large triangles, etc.) using an automatic cutting machine and place them on trays.

[0211] - Soak the tray with animal ghee.

[0212] - Allow the soaked tray to relax to absorb all the ghee.

[0213] - Bake the tray in a gas open hearth oven (185°C for 45 minutes).

[0214] -After baking, let the tray cool to room temperature.

[0215] - Soak the baked baklava in cane sugar syrup for 60 minutes.

[0216] - Drain the excess syrup from the baklava.

[0217] -Pack the baklava into boxes.

[0218] Baklava Evaluation

[0219] hardness

[0220] After 21 days of storage, the texture of the baklava was evaluated using a texture analyzer (TAXT2i, StableMicro Systems) equipped with a cylindrical probe SMS P / 36R.

[0221] The hardness is the maximum force required to exert a fixed deformation of 67.32% of the initial height of 40 mm.

[0222] Sensory evaluation

[0223] The texture of the baklava was evaluated after 21 days of storage by a panel of professionals used to taste baklava.

[0224] The results are shown in Table 3. The results are expressed relative to the reference result which was set to 100.

[0225] Table 3

[0226] hardness sensory BARef 100 It is hard to bite, the texture is moist, and the glossiness is poor after 21 days of storage BA1 52 The bite is much softer than the reference BA2 26 Smooth and silky taste with melting properties BA3 34 Softer bite than reference and BA1 BA4 23 Smooth and silky, poor gloss after 21 days of melting BA5 43 The dough is soft and has a soft taste within the shelf life BA6 41 Excellent softness and crispness, shiny appearance after 21 days of storage BA7 55 Medium softness, but better than reference BA8* NA

[0227] *BA8 dough breaks before processing and cannot produce baklava

[0228] Among the thin phyllo-type doughs with good rheological and sheeting properties (BARef, BA1, BA4, and BA6—see Table 2), baklava made with BA6 was the best product in terms of taste and appearance. While the reference sample lost color and became soggy 21 days after production, sample BA6 (comprising a combination of small-particle saturated monoglycerides, a thermophilic serine protease, and a phospholipase) maintained its glossy appearance and crisp texture after 21-28 days of storage.

Claims

1. A method for obtaining a phyllo dough sheet, wherein the method comprises the following steps: (a) preparing a dough, the dough comprising: - flour, water, - one or more monoglycerides, wherein the iodine value of the one or more monoglycerides is lower than or equal to 5.0, wherein the one or more monoglycerides are in powder form and wherein at least 70.0% of the monoglycerides have a particle size of less than 200 μm, - at least one protease, wherein the protease is a thermophilic serine protease having optimal activity at temperatures above 70.0°C, - at least one lipase, wherein the lipase is a phospholipase, - optional oil, - Eggs and / or milk powder, - optionally one or more reducing agents; (b) optionally relaxing the dough, and (c) Flattening and / or squeezing the dough to obtain phyllo dough sheets.

2. The method of claim 1, wherein at least 70.0% of the one or more monoglycerides have a particle size of less than 150 μm.

3. The method according to claim 1 or 2, wherein the at least one protease is a thermophilic serine protease having an optimum activity at a temperature above 75.0°C, preferably above 80.0°C.

4. The method according to any one of claims 1 to 3, wherein the at least one lipase is a phospholipase A, preferably a phospholipase A1.

5. The method according to claim 1 , wherein the one or more monoglycerides are present in the dough in an amount of 100 to 2000 g / 100 kg of flour; and / or wherein the thermophilic serine protease is present in the dough in an amount of 30 to 1000 protease units / 100 kg of flour; and / or wherein the phospholipase is present in the dough in an amount of 2300 to 60000 phospholipase units / 100 kg of flour, wherein the protease activity is measured using the method described in Example 1 on azure blue cross-linked casein as substrate, and wherein the phospholipase activity is measured using the method described in Example 2 using 1,2-dioleoyl-sn-glycero-3-phosphate rac-1-glycerol as substrate.

6. The method according to any one of claims 1 to 5, wherein the thickness of the phyllo dough sheet is between 0.5 and 2.5 mm, preferably between 0.5 and 2.0 mm.

7. The method according to any one of claims 1 to 6, wherein the method comprises the following steps: (a) preparing a dough, wherein the dough, expressed in terms of flour weight, comprises: 100 wt% of flour, preferably flour having a P / L ratio between 0.5 and 3, even more preferably flour having a P / L ratio between 0.5 and 2, wherein the P / L ratio is determined by the bubble test according to AACC International Method 54-30.1999 or ICC Standard 121.1992; -45.0-65.0 wt% water; - one or more monoglycerides, wherein the monoglycerides are saturated monoglycerides in powder form, have an iodine value lower than or equal to 5.0, and wherein at least 70.0% of the monoglycerides in powder form have a particle size between 50 and 200 μm and the content is between 100 and 2000 g / 100 kg of flour; - at least one protease, wherein the protease is a thermophilic serine protease having optimal activity at temperatures above 70.0° C., in an amount between 30 and 1000 protease units per 100 kg of flour, wherein the protease activity is measured on azure blue cross-linked casein as substrate using the method described in Example 1; at least one lipase, wherein the lipase is a phospholipase in an amount between 2300 and 60000 phospholipase units per 100 kg of flour, wherein the phospholipase activity is measured using the method described in Example 1 using 1,2-dioleoyl-sn-glycero-3-phosphate rac-1-glycerol as substrate; - optionally 0-5 wt% oil, in particular 2-5 wt% oil; - optionally 0-10 wt% egg and / or milk powder, in particular 4-10 wt% egg and / or milk powder; and; - optionally a reducing agent, wherein when the reducing agent is sodium metabisulfite, its content is between 1.0 and 10.0 g / 100 kg of flour, in particular between 2.5 and 5.0 g / 100 kg of flour, or when the reducing agent is inactivated yeast, its presence is between 500 and 1500 g / 100 kg of flour; (b) optionally resting the dough for 0 minutes to 16 hours or overnight, and (c) Flattening and / or squeezing the dough to obtain a phyllo dough sheet having a thickness between 0.5 and 2.5 mm.

8. A method for obtaining a baked product based on phyllo dough, comprising the following steps: (i) preparing phyllo dough sheets according to any one of claims 1 to 7; (ii) stacking 1 to 30 layers of phyllo dough sheets, preferably 15 to 25 layers, while spreading fat between each layer; thereby obtaining a stack of phyllo dough layers; (iii) adding a savory or sweet filling on top of the first layer of phyllo dough; (iv) adding a second layer of phyllo dough on top of the savory or sweet filling to obtain a combined phyllo dough and filling layer; (v) cutting the aggregated phyllo dough layer and filling into pieces; (vi) soaking the pieces in fat; (vii) baking the block; (viii) optionally soaking the baked pieces in syrup, and (ix) optionally packaging the product.

9. The method of claim 8, wherein the savory or sweet filling is a nut filling, a cheese filling, a bean / vegetable filling, or a meat filling.

10. The method according to claim 8 or 9, wherein the phyllo dough based product is baklava.

11. The method according to any one of claims 8 to 10, wherein the method is a method for improving the crispiness of phyllo dough based products, preferably baklava.

12. A phyllo dough sheet obtained by the method according to any one of claims 1 to 7, in particular a phyllo dough sheet having a thickness between 0.5 and 2.5 mm, comprising: - flour, water, - one or more monoglycerides, wherein the one or more monoglycerides have an iodine value lower than or equal to 5.0, wherein the one or more monoglycerides are in powder form, and wherein at least 70% of the one or more monoglycerides have a particle size of less than 200 μm, for example between 50 and 200 μm; - at least one protease, wherein the protease is a thermophilic serine protease having optimal activity at temperatures above 70.0°C, - at least one lipase, wherein the lipase is a phospholipase, - optional oil, - Eggs and / or milk powder, -Optionally one or more reducing agents.

13. The phyllo dough sheet according to claim 12, wherein the protease is a thermophilic serine protease having an optimum activity at a temperature above 75.0°C, preferably above 80.0°C.

14. The phyllo sheet according to claim 12 or 13, wherein the lipase is phospholipase A, preferably phospholipase A1.

15. The phyllo dough sheet according to any one of claims 12 to 14, characterized in that: - the one or more monoglycerides are present in the dough in an amount of 100 to 2000 g / 100 kg of flour; - said at least one protease is present in the dough in an amount of 30.0 to 1000.0 protease units per 100 kg of flour, wherein the protease activity is measured on azure blue cross-linked casein as substrate using the method described in Example 1; and - the at least one lipase is present in the dough sheet in an amount of 2300 to 60000 phospholipase units per 100 kg of flour, wherein the phospholipase activity is measured using the method described in Example 1 using 1,2-dioleoyl-sn-glycero-3-phosphate rac-1-glycerol as substrate.

16. A modifier composition in powder form, comprising: - one or more monoglycerides, wherein the monoglycerides are saturated monoglycerides in powder form, have an iodine value lower than or equal to 5, and wherein at least 70% of the monoglycerides in powder form have a particle size between 50 and 200 μm; - at least one protease; wherein the protease is a thermophilic serine protease having optimal activity at temperatures above 70.0°C; - at least one lipase, wherein the lipase is a phospholipase; wherein the protease is present in the improver composition in an amount of 0.01 to 10.0 protease units per gram of the one or more monoglycerides; and wherein the lipase is present in the improver composition in an amount of 1 to 600 phospholipase units per gram of the one or more monoglycerides; The protease activity was measured using the method described in Example 1 on azure blue cross-linked casein as substrate, and 1,2-dioleoyl-sn-glycero-3-phosphate rac-1-glycerol was used as substrate.

17. The improver composition according to claim 16, wherein the protease is a thermophilic serine protease having an optimum activity at a temperature above 75.0°C, preferably above 80.0°C.

18. The improver composition according to claim 16 or 17, wherein the lipase is phospholipase A, preferably phospholipase A1.

19. Use of a dough sheet according to any one of claims 12 to 15 or a improver composition according to any one of claims 16 to 18 for the preparation of a phyllo dough-based product, in particular for the preparation of a phyllo dough-based product which retains its appearance and crispness for at least 21 days as assessed by a professional expert panel in a sensory evaluation.

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