Improved batter-based products

Abstract

The present application relates to improvements in product properties and eating quality of baked batter-based products, such as Arabic confections with flour as batter base. The present application provides methods of making fine baked batter filaments and baked batter filament-based products wherein a combination of monoglycerides, proteases and lipases, in particular a combination of saturated monoglycerides, thermophilic serine proteases and phospholipase, is added to the batter. The invention also provides modifier compositions, battens and baked batter filament-based products comprising these monoglycerides and enzymes.

Description

Technical Field

[0001] The present invention relates to improving the product properties and eating quality of flour batter-based products, such as Arabic desserts with flour as batter base. Background Art

[0002] Borma (sometimes also known as Burma) is one of the most popular Arabic desserts.

[0003] Borma is made from thin strands of batter, or threads, spread on a rotating hot plate and baked for a few seconds. The baked threads are then cooled, arranged, rolled around a filling, traditionally made from pistachios, fried, and finally drenched in sugar syrup. Depending on the form and region, borma may also be known as Faysaliya or Mabrouma, among other alternatives.

[0004] Borma batter needs to be extensible to be processed into a soft and flavorful product. Furthermore, Borma products are typically stored for long periods of time and need to maintain their flavor and texture throughout their shelf life.

[0005] A significant issue with producing batter-based products like borma is that the thin batter strands often break after leaving the spray nozzle. To avoid this, manufacturers typically prepare thickened batter strands to facilitate processing. However, thickening the batter strands causes the product to absorb more oil during the frying step and more syrup during the dipping step. Borma desserts made with thickened batter strands are often soggy and do not drain well. Furthermore, eating quality deteriorates during shelf life, and there is a higher likelihood of observing fatty acid rancidity.

[0006] Therefore, there is a need to provide improved compositions and methods to ensure that Arabic desserts and other batter-based products having excellent appearance, eating and storage qualities are obtained. Summary of the Invention

[0007] The inventors have developed improved compositions and methods for preparing batter threads and batter-based baked products that overcome the limitations and shortcomings of known compositions and methods. The inventors have surprisingly discovered that the simultaneous use of sufficient amounts of a specific type of monoglyceride and a sufficient dosage of a specific enzyme when preparing the batter threads before extrusion and subsequent baking / frying shows unexpectedly positive / synergistic effects on the properties of the batter threads and batter-based baked products (such as Arabic desserts). More specifically, the methods and compositions of the present invention allow for obtaining thin batter threads, particularly thin baked batter threads, that do not break during the extrusion process. This results in high-quality batter-based products, particularly high-quality Borma-type products, having uniform shape and color, and uniform, smooth thread arrangement. In addition, Borma pastries exhibit reduced oil and sugar absorption during the frying and sugar dipping steps, respectively.

[0008] A first aspect of the present invention provides a method for obtaining baked batter filaments, wherein the method comprises the following steps:

[0009] (a) preparing a batter, the batter comprising

[0010] - flour, water,

[0011] - one or more monoglycerides, preferably 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 monoglycerides have a particle size of less than 200 μm, preferably less than 150 μm,

[0012] - at least one protease, preferably wherein said at least one protease is a thermophilic serine protease,

[0013] - at least one lipase, preferably wherein said at least one lipase is a phospholipase, more preferably a phospholipase A, even more preferably a phospholipase A1,

[0014] - optionally starch and / or oil,

[0015] - optionally sugar and / or syrup,

[0016] -optionally eggs and / or milk powder,

[0017] - optionally one or more reducing agents;

[0018] (b) optionally allowing the batter to rest,

[0019] (c) extruding or processing the batter into individual batter strands, in particular wherein the diameter of the individual batter strands is between 0.4 mm and 3.0 mm, preferably between 0.5 mm and 2.0 mm, and

[0020] (d) baking the batter strands to obtain the baked batter strands. In particular, the baked batter strands have an average diameter between 0.4 mm and 3.0 mm, and preferably between 0.5 mm and 2.0 mm.

[0021] In particular embodiments, the one or more monoglycerides are present in the batter in an amount between 100 and 2000 g / 100 kg of flour; and / or the at least one protease is present in the batter in an amount between 30 and 1000 protease units / 100 kg of flour; and / or the at least one lipase is present in the batter in an amount between 2300 and 60000 phospholipase units / 100 kg of flour.

[0022] In certain embodiments, the batter strands after extrusion and / or baking have a length of at least 30 cm or 50 cm.

[0023] In a particular embodiment of the method according to the invention, the method comprises the following steps:

[0024] (a) preparing a batter, wherein the batter comprises (expressed in terms of flour weight):

[0025] 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;

[0026] -100-250 wt% water;

[0027] - 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, present in an amount between 100 and 2000 g / 100 kg of flour;

[0028] - at least one protease, preferably wherein the at least one hydrolase is a thermophilic serine protease, present in an amount between 30 and 1000 protease units per 100 kg of flour;

[0029] - at least one lipase, preferably wherein the at least one lipase is a phospholipase, present in an amount between 2300 and 60000 phospholipase units per 100 kg of flour; and;

[0030] - optionally 0-15 wt% oil, in particular 5-15 wt% oil;

[0031] - optionally 5-60 wt % starch, in particular 25-50 wt % starch, in particular native starch;

[0032] - optionally 0-10 wt % of egg and / or milk powder, in particular 4-10 wt % of egg and / or milk powder;

[0033] - optionally 0-15 wt% sugar and / or syrup, in particular 5-15 wt% sugar and / or syrup; and

[0034] - optionally, a reducing agent, wherein when the reducing agent is sodium metabisulfite, it is present in an amount between 5.0 and 20.0 g / 100 kg of flour, or when the reducing agent is inactivated yeast, it is present in an amount between 500 and 3000 g / 100 kg of flour;

[0035] (b) optionally allowing the batter to rest for a period ranging from 0 minutes to 16 hours, and

[0036] (c) extruding or processing the batter into individual batter strands having a diameter between 0.4 and 3.0 mm, preferably between 0.5 and 2.0 mm, and preferably a length of at least 30 cm or 50 cm, and

[0037] (d) baking the batter strands, preferably at a temperature of 180 to 220° C. for 10 to 60 seconds, to obtain baked batter strands having a diameter of 0.4 to 3.0 mm, preferably 0.5 to 2.0 mm.

[0038] Another related aspect of the present invention provides a method for obtaining a baked batter-based product, in particular an Arabic dessert, such as a Borma-type product, comprising the following steps:

[0039] (i) preparing baked batter strands according to the method of the present invention;

[0040] (ii) wrapping a plurality of baked batter strands around a filling to obtain a rolled and filled product, particularly wherein the filling is a nut-based filling, particularly comprising pistachios, peanuts, cashews, walnuts, almonds, etc.;

[0041] (iii) soaking the rolled and stuffed product in fat or oil;

[0042] (iv) frying the rolled and filled product in fat or oil at a temperature of 150° C. to 200° C. for 20 to 60 minutes;

[0043] (v) cooling fried products;

[0044] (vi) soaking the fried product in syrup to obtain a baked batter-based product; and

[0045] (vii) Optionally, cutting and packaging the baked batter filament-based product.

[0046] More specifically, the baked batter shred based product, preferably a borma type product, absorbs at least 5% of oil or fat and at least 5% of sugar during the product preparation process, in particular during the fat or oil frying step and the syrup soaking step, respectively, compared to a baked batter shred based product prepared without the one or more monoglycerides, at least one protease and at least one lipase.

[0047] Another related aspect of the present invention provides a baked batter strand obtained by the method of the present invention, in particular having a diameter between 0.4 and 3.0 mm, more particularly between 0.5 and 2.0 mm. In particular, the baking batter comprises flour; water; one or more monoglycerides, preferably 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 monoglycerides have a particle size of less than 200 μm, preferably less than 150 μm, in particular present in an amount of between 100 and 2000 g / 100 kg of flour; at least one protease, preferably wherein the at least one hydrolase is a thermophilic serine protease, in particular present in an amount of between 30 and 1000 protease units / 100 kg of flour; at least one lipase, preferably wherein the at least one lipase is a phospholipase, more preferably phospholipase A, even more preferably phospholipase A1, in particular present in an amount of between 2300 and 60000 phospholipase units / 100 kg of flour; optionally starch and / or oil; optionally sugar and / or syrup; optionally egg and / or milk powder; and optionally one or more reducing agents.

[0048] Another related aspect of the present invention provides an improver composition, preferably a powdered composition, comprising:

[0049] - 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;

[0050] - at least one protease, preferably wherein the protease is a thermophilic serine protease;

[0051] - at least one lipase, preferably wherein the lipase is a phospholipase;

[0052] wherein the protease is present in the improver composition in an amount of 0.01 to 10 protease units per gram of the one or more monoglycerides; and

[0053] 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.

[0054] Another related aspect of the present invention provides the use of the baking batter yarn of the present invention or the improver composition of the present invention in the preparation of a baking batter yarn-based product, in particular for preparing a baking batter yarn-based product having reduced absorption of oil or fat and sugar during the preparation of the product compared to a baking batter yarn-based product prepared without one or more monoglycerides, at least one protease and at least one lipase. DETAILED DESCRIPTION

[0055] 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.

[0056] 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 described herein.

[0057] 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.

[0058] 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 "includes" certain features, components, or steps, this means that other features, components, and steps may also be present, but it 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 "consisting of."

[0059] Enumerating values ​​by numerical ranges includes all numbers and fractions within the range, as well as the cited endpoints.

[0060] 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.

[0061] The present inventors have surprisingly discovered that the simultaneous use of monoglycerides, particularly specific types of monoglycerides, specific enzymes, and optionally a reducing agent in a batter prior to extrusion exhibits an unexpectedly positive / synergistic effect on the properties of thin batter threads or strands and baked products made therefrom, particularly Arabic desserts. More specifically, the methods and compositions of the present invention allow for the production of improved batters with improved properties compared to batters that do not contain the specific combination of monoglycerides, proteases, lipases, and optionally a reducing agent. In particular, batters containing the specific combination of monoglycerides, proteases, lipases, and optionally a reducing agent are more resistant to breakage during the extrusion step when thin batter threads are obtained, thereby allowing for the production of thinner batter threads than would be possible without this combination, and subsequently for the production of high-quality baked batter-thread-based products, such as Borma-type Arabic desserts.

[0062] In this context, the present invention generally provides a method for obtaining (baked) batter strands or obtaining (baked) batter-based baked products, comprising adding a combination of monoglycerides, proteases, lipases, and optionally a reducing agent to a batter. The present invention also generally provides improver compositions, baked batter strands comprising a combination of monoglycerides, proteases, and lipases, and their use in preparing baked batter-based products.

[0063] In the context of the present invention, the terms "batter threads," "batter strings," or "thin / very thin batter threads" are used interchangeably herein. Batter threads are very thin batter threads characterized by an average diameter, typically measured after baking, of between 0.4 and 3.0 mm, preferably between 0.5 and 2.0 mm, and more preferably between 0.5 and 1.5 mm. The diameter can be measured, for example, with a micrometer or by any suitable method known in the art. Furthermore, the batter threads have a length of at least 30 cm or at least 50 cm, for example, between 50 cm and 200 cm, or between 50 cm and 150 cm.

[0064] Batter is generally understood to be a flour-based viscous liquid mixture comprising at least flour and water (or milk).

[0065] Therefore, in a first aspect, the present invention relates to a method for obtaining baked batter strands, wherein the method comprises the following steps:

[0066] (a) preparing a batter, the batter comprising

[0067] - flour, water,

[0068] - one or more monoglycerides,

[0069] - at least one protease,

[0070] - at least one lipase,

[0071] - optionally starch and / or oil,

[0072] - optionally sugar and / or syrup,

[0073] -optionally eggs and / or milk powder,

[0074] - optionally one or more reducing agents;

[0075] (b) optionally allowing the batter to rest,

[0076] (c) extruding or processing the batter into individual batter strands, in particular wherein the diameter of the individual batter strands is between 0.4 mm and 3.0 mm, preferably between 0.5 mm and 2.0 mm, and

[0077] (d) baking the batter strands to obtain the baked batter strands. In particular, the baked batter strands have an average diameter between 0.4 mm and 3.0 mm, preferably between 0.5 mm and 2.0 mm.

[0078] In certain embodiments, the method comprises the following steps:

[0079] (a) preparing a batter, the batter comprising

[0080] - flour, water,

[0081] - 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 70.0% of the monoglycerides have a particle size of less than 200 μm;

[0082] - at least one protease, wherein the protease is a thermophilic serine protease having optimal activity at temperatures above 70.0°C;

[0083] - at least one lipase, wherein the lipase is a phospholipase;

[0084] - optionally starch and / or oil,

[0085] - optionally sugar and / or syrup,

[0086] -optionally eggs and / or milk powder,

[0087] - optionally one or more reducing agents;

[0088] (b) optionally allowing the batter to rest,

[0089] (c) extruding or processing the batter into individual batter strands, in particular wherein the diameter of the individual batter strands is between 0.4 mm and 3.0 mm, preferably between 0.5 mm and 2.0 mm, and

[0090] (d) baking the batter strands to obtain the baked batter strands. In particular, the baked batter strands have an average diameter between 0.4 mm and 3.0 mm, and preferably between 0.5 mm and 2.0 mm.

[0091] 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.

[0092] 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, lactated, or acetylated monoglycerides, diacetyltartaric acid monoglyceride, glyceryl monostearate, propylene glycol monoesters, etc.), sorbitan emulsifiers (sorbitan monostearate), polysorbates, sodium stearoyl lactylate, polyglycerol esters, sucrose esters, and lecithin.

[0093] In the context of the present invention, the monoglyceride (E471) can be any type of monoglyceride. In a particular embodiment, the monoglyceride is 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. Preferably, the monoglyceride is a saturated or fully hydrogenated monoglyceride 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 an assay derived from the Wijs-Hoffmann-Green method described herein.

[0094] Advantageously, the monoglyceride is added to or present in the batter in a concentration of 100 to 2000 g / 100 kg of flour, preferably 200 to 1500 g / 100 kg of wheat flour, more preferably 300 to 800 g / 100 kg of flour.

[0095] As used herein, the term "protease" generally refers to an enzyme that hydrolyzes peptide bonds, which 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 categories based on their catalytic residues. Among these categories, 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, azure blue cross-linked casein (AZCL casein) was used as a substrate, particularly at pH 7.0 and 60°C to measure protease activity. 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:

[0096] Protease activity (unit: milliunits) / ml = (34.2*(Abs 590 Enzyme-Abs 590 Blank) + 0.6) / dilution.

[0097] Further details of protease activity measurements are given in the Examples.

[0098] 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.

[0099] In the context of the present invention, the protease is a thermophilic serine protease, more particularly a thermophilic serine protease having optimal activity at temperatures above 70°C, preferably at high temperatures above 75°C, more preferably at low temperatures above 80°C.

[0100] In other words, the activity of the thermophilic serine protease reaches a maximum at a temperature above 75° C., more preferably at an elevated temperature above 80° C. More specifically, the protease is a thermophilic serine protease wherein the ratio of the protease activity at the optimum temperature (i.e. the temperature corresponding to the maximum activity value) to the protease activity at 25° C. is above 10, preferably above 15. By providing that the ratio is above 10, the thermophilic serine protease used herein provides an improved effect on the properties of batter and batter-based products, in particular Arabic desserts.

[0101] 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.

[0102] Examples of suitable proteases are Taq proteases or thermostable proteases. In the context of the present invention, proteases are in particular Taq proteases, 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.

[0103] 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 using the method described in Example 1 with azure blue cross-linked casein as substrate.

[0104] 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.

[0105] As used herein, the term "phospholipase" generally refers to enzymes that hydrolyze phospholipids, such as lysophospholipids, diacylglycerols, phosphocholine, and phosphatidic acid, 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.

[0106] 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 (Life Technologies). 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 according to a calibration curve established using different 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.

[0107] 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 5750 to 48000 phospholipase units / 100 kg flour, more preferably 11500 to 23000 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 manner described in Example 1.

[0108] 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 extension ratio (P / L) between 0.5 and 3, and even more preferably wheat flour having a resistance to extension ratio (P / L) 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 an alveograph test, in particular an alveograph test according to AACC International Method 54-30.1999 or ICC Standard 121.1992. In this 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 reflects the maximum amount of air that a bubble in a sample dough can accommodate. The L value is graphically seen as the length of the gluten tensiometer curve or the distance at which the bubbles burst and is an indicator of the dough's extensibility.

[0109] In the context of the present invention, the batter may be prepared with or contain one or more optional ingredients, such as oil and / or starch, sugar and / or syrup, eggs and / or milk powder and / or a reducing agent.

[0110] 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.

[0111] In the context of the present invention, starch can be any type of starch. Preferably, the starch is native starch, i.e. starch that has not been subjected to enzyme, physical or chemical treatment. Preferably, the starch is wheat starch or corn starch. More preferably, the starch is native corn starch.

[0112] In the context of the present invention, a reducing agent is an ingredient that reduces the number of cross-links between gluten subunits in a dough or batter 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 will be appreciated by 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 potent dough relaxant and is commonly used in (straight) extrusion lines, while L-cysteine ​​or inactivated yeast are less aggressive and are more commonly used in semi-automated processes, avoiding disruption of the dough gluten network during overnight resting.

[0113] In a particular embodiment, the reducing agent is sodium metabisulfite, present in or added to the batter in an amount of 5.0 to 20 g / 100 kg of flour, in particular 10 to 15 g / 100 kg of flour, or the reducing agent is inactivated yeast, present in or added to the batter in an amount of 500 g to 3000 g / 100 kg of wheat flour, preferably 1500 to 2500 g / 100 kg of flour.

[0114] In a particular embodiment of the method according to the invention, the method comprises the following steps:

[0115] (a) preparing a batter, wherein the batter comprises (expressed in terms of flour weight):

[0116] 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, e.g. below 1, in particular wherein the P / L ratio is determined as described elsewhere herein, more in particular wherein the P / L ratio is determined by the Gluten Tensile Test according to AACC International Method 54-30.1999 or ICC Standard 121.1992;

[0117] -100-250 wt% water;

[0118] - 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, present in an amount between 100 and 2000 g / 100 kg of flour;

[0119] at least one protease, wherein the at least one hydrolase is preferably 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 using the method described in Example 1 with azure blue cross-linked casein as substrate;

[0120] at least one lipase, preferably wherein the at least one lipase is a phospholipase, such as phospholipase A, present 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 with 1,2-dioleoyl-sn-glycero-3-phosphate rac-1-glycerol as substrate; and

[0121] - optionally 0-15 wt% oil, in particular 5-15 wt% oil;

[0122] - optionally 5-60 wt % of native starch, in particular 25-50 wt % of native starch;

[0123] - optionally 0-10 wt % of egg and / or milk powder, in particular 4-10 wt % of egg and / or milk powder;

[0124] - optionally 0-15 wt% sugar and / or syrup, in particular 5-15 wt% sugar and / or syrup; and

[0125] - optionally, a reducing agent, wherein when the reducing agent is sodium metabisulfite, it is present in an amount between 5.0 and 20.0 g / 100 kg of flour, or when the reducing agent is inactivated yeast, it is present in an amount between 500 and 3000 g / 100 kg of wheat flour;

[0126] (b) optionally allowing the batter to rest for a period ranging from 0 minutes to 16 hours, and

[0127] (c) extruding or processing the batter into individual batter strands having a diameter between 0.4 and 3.0 mm, preferably between 0.5 and 2.0 mm, and

[0128] (d) baking the batter strands, preferably at a temperature of 180 to 220° C. for 10 to 60 seconds, to obtain baked batter strands having a diameter of 0.4 to 3.0 mm, preferably 0.5 to 2.0 mm.

[0129] In a particular embodiment, the batter comprises (expressed on the basis of the weight of flour) 100 wt% flour, preferably wheat flour; 150 to 250 wt% water; 1 to 3 wt% egg; 0.5 to 1.5 wt% salt (NaCl); 5 to 15 w% starch (w / w flour), preferably corn starch; one or more monoglycerides, in particular saturated monoglycerides, as described herein, present in an amount of 100 to 2000 g / 100 kg flour, preferably 300 to 800 g / 100 kg flour; at least one thermophilic serine protease as described herein, present in an amount of 30 to 1000 protease units / 100 kg; kg flour, preferably 50 to 600 protease units / 100 kg flour; at least one phospholipase as described herein, present in an amount of 2300 to 60000 phospholipase units / 100 kg flour, preferably 5750 to 48000 phospholipase units / 100 kg flour, more preferably 11500 to 23000 phospholipase units / 100 g flour; and optionally a reducing agent, for example sodium metabisulfite present in an amount of 0.005 to 0.02 wt%, preferably 0.01 to 0.015 wt%, or inactivated yeast present in an amount of 0.5 to 3 wt%, more preferably 1.5 to 2.5 wt%.

[0130] In the method of the present invention, the ingredients of the batter are mixed in any order by any method known in the art, including manual mixing and mechanical mixing.

[0131] In the method of the present invention, the dough is preferably left to rest for a period of 0 minutes to 16 hours, preferably 0 minutes to 6 hours, for example overnight.

[0132] In the method of the present invention, after an optional resting step, the batter is processed into so-called batter threads, ie very thin, long batter threads, more particularly into baked batter threads, ie very thin, long baked batter threads.

[0133] In the context of the present invention, batter threads, particularly baking batter threads, are very thin strands of baking batter characterized by an average diameter of between 0.4 and 3.0 mm, preferably between 0.5 and 2.0 mm, and more preferably between 0.5 and 1.5 mm. The length of an individual batter thread is at least 30 cm or 50 cm, for example, between 50 cm and 200 cm. Batter threads or baking batter threads can be obtained by any method known in the art.

[0134] Baked batter strands, i.e. very thin dough baked batter strands, can be obtained by extruding batter through a nozzle using any suitable device and baking the extruded batter.

[0135] Extrusion can be accomplished by pushing or spraying the batter through a die or nozzle, or by allowing the batter to flow freely through the die or nozzle. Preferably, extrusion is accomplished by allowing the batter to flow freely through a nozzle having a circular cross-section, the inner diameter of the nozzle being between 0.4 and 3.0 mm, preferably between 0.5 and 2.0 mm, thereby forming the long, continuous batter strands contemplated herein.

[0136] After extrusion, the batter is immediately baked (cooked), preferably on a rotating hot plate below the nozzle. Baking is usually carried out at a temperature of 180 to 220°C for 10 to 60 seconds, preferably 10 to 40 seconds.

[0137] Another embodiment of the present invention is to provide a composition for preparing baking batter strands, i.e. very fine baking batter strands, wherein the composition comprises flour; water; one or more monoglycerides as described herein, in particular in an amount of 100 to 2000 g / 100 kg of flour, preferably in an amount of 300 to 800 g / 100 kg of flour; at least one protease as described herein, preferably in an amount of 30 to 1000 protease units / 100 kg of flour, preferably in an amount of 50 to 600 protease units / 100 kg of flour; at least one fat The enzyme, in particular a phospholipase, is preferably present in an amount of 2300 to 60000 phospholipase units / 100 kg flour, preferably in an amount of 5750 to 48000 phospholipase units / 100 kg flour, more preferably in an amount of 11500 to 23000 phospholipase units / 100 g flour; optionally a reducing agent; optionally starch and oil; optionally egg and / or milk powder; and wherein the very fine baking batter threads have a diameter of between 0.4 and 3.0 mm, preferably between 0.5 and 2.0 mm, more preferably between 0.5 and 1.5 mm.

[0138] 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 dessert improvers," "dough / batter conditioners," "dough / batter improvers," or "improvers," or "flour treatment agents") are typically added to batters before / during the baking process to improve the texture, volume, flavor, and freshness of baked products and to enhance the workability and stability of the batter / dough.

[0139] Thus, another aspect of the present invention provides an improver composition comprising one or more monoglycerides as described elsewhere herein, a protease and a lipase. Thus, the present invention further provides an improver composition comprising (a) one or more monoglycerides, preferably wherein the monoglycerides are saturated monoglycerides, having an iodine value of less than or equal to 5, preferably less than or equal to 2.5 or 2.0, preferably wherein the monoglycerides are in powder form, wherein at least 70% of the monoglycerides 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, particularly 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, particularly 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.

[0140] In a preferred embodiment, the improver composition in powder form comprises:

[0141] - 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;

[0142] - at least one protease, wherein the protease is a thermophilic serine protease having optimal activity at temperatures above 70.0°C;

[0143] - at least one lipase, wherein the lipase is a phospholipase;

[0144] wherein the protease is present in the improver composition in an amount of 0.01 to 10 protease units per gram of the one or more monoglycerides; and

[0145] 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;

[0146] The protease activity was measured using the method described in Example 1 with azure blue cross-linked casein as a substrate, and the phospholipase activity was measured using the method described in Example 1 with 1,2-dioleoyl-sn-glycero-3-phosphate rac-1-glycerol as a substrate.

[0147] Optionally, the improver composition may comprise a reducing agent, particularly wherein the reducing agent is sodium metabisulfite or inactivated yeast.

[0148] 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).

[0149] In certain embodiments, the improver composition is in powder form.

[0150] The method for preparing batter threads according to the present invention results in batter threads or baked batter threads exhibiting improved properties compared to batter threads that do not include the specific ingredient combination (i.e., monoglyceride, protease, lipase, and optionally, a reducing agent). More specifically, the batter obtained by the method of the present invention is more resistant to breakage during the extrusion step compared to batters that do not include the specific ingredient combination of the present invention, thereby enabling the production of thinner, longer batter threads. Furthermore, the thinner batter threads result in a superior baked batter thread product, both after baking / frying and during storage.

[0151] Thus, another related aspect of the present invention provides a baking batter strand obtained by the method of the present invention, in particular having a diameter between 0.4 and 3.0 mm, more particularly between 0.5 and 2.0 mm. The batter strands comprise flour; water; one or more monoglycerides as described elsewhere herein, in particular wherein the one or more monoglycerides have an iodine value of 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 of less than 200 μm, for example 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 and / or starch; optionally sugar and / or syrup; optionally egg and / or milk powder; and optionally a reducing agent.

[0152] In a particular embodiment, one or more monoglycerides as described elsewhere herein are present in the dough in an amount of 100 to 2000 g / 100 kg of flour, preferably in an amount of 200 to 1500 g / 100 kg of flour, more preferably in an amount of 300 to 800 g / 100 kg of flour; and / or at least one protease specified elsewhere herein is present in the dough in an amount of 30.0 to 1000.0 protease units / 100 kg of flour, preferably in an amount of 50 to 600 protease units / 100 kg of flour, more preferably in an amount of 100 to 200 protease units / 100 g of flour; and / or at least one lipase specified elsewhere herein is present in the dough in an amount of 2300 to 60000 phospholipase units / 100 kg of flour, preferably in an amount of 5750 to 48000 phospholipase units / 100 kg of flour, more preferably in an amount of 11500 to 23000 phospholipase units / 100 g of flour, the enzyme activity being as described in detail elsewhere herein. Optionally, the reducing agent is sodium metabisulfite, which is present in the dough in an amount of 5.0 to 20 g / 100 kg of flour, or the reducing agent is deactivated yeast, which is present in the dough in an amount of 500 to 3000 g / 100 kg of flour.

[0153] The baked batter of the present invention is particularly suitable for preparing baked batter-based pastries and related baked products, such as Arabic desserts. A non-limiting example of such pastries is a Borma-type product.

[0154] Another related aspect of the present invention provides a method for obtaining a baked batter-based product, such as Arabic desserts, in particular Borma, comprising the following steps: (i) preparing a baked batter according to the method of the present invention, in particular by (a) preparing a batter comprising flour; water; one or more monoglycerides as described herein, in particular saturated monoglycerides in powder form, having an iodine value lower than or equal to 5.0, wherein at least 70.0% of the monoglycerides in powder form have a particle size between 50 and 200 μm, in particular in an amount of 100 to 2000 g / 100 kg of flour; and at least one protease, preferably wherein the protease is a thermophilic protease. (b) optionally allowing the batter to rest, (c) extruding or processing the batter into individual batter strands, in particular wherein the diameter of the individual batter strands is between 0.4 mm and 3.0 mm, preferably between 0.5 mm and 2.0 mm, and (d) baking the batter strands,

[0155] (ii) wrapping a plurality of baked batter strands around a filling to obtain a rolled and filled product;

[0156] (iii) soaking the rolled and stuffed product in fat or oil;

[0157] (iv) frying the rolled filled product in fat or oil, preferably at a temperature of 150° C. to 200° C. for 20 to 60 minutes;

[0158] (v) cooling fried products;

[0159] (vi) soaking the fried product in syrup to obtain a baked batter-based product; and

[0160] (vii) Optionally, cutting and packaging the baked batter-based product.

[0161] In a particular embodiment, the baked batter-based product is a borma-type product, the batter prepared in step (i) comprising (expressed on the basis of the weight of flour) 100 wt% of flour, preferably wheat flour; 150 to 250 wt% of water; 1 to 3 wt% of egg and / or milk powder; 0.5 to 1.5 wt% of salt (NaCl); 5 to 60 wt% of starch (w / w flour), preferably corn starch; one or more monoglycerides, in particular saturated monoglycerides, as described herein, in an amount between 100 and 2000 g / 100 kg of flour, preferably between 300 and 800 g / 100 kg of flour; at least one thermophilic serine protease as described herein, its amount is between 30.0 and 1000.0 protease units / 100 kg flour, preferably between 50 and 600 protease units / 100 kg flour; at least one phospholipase as described herein, its amount is between 2300 and 60000 phospholipase units / 100 kg flour, preferably between 5750 and 48000 phospholipase units / 100 kg flour, more preferably between 11500 and 23000 phospholipase units / 100 g flour; and optionally a reducing agent, for example sodium metabisulfite in an amount of 0.005 to 0.02 wt%, preferably 0.01 to 0.015 wt%, or inactivated yeast in an amount of 0.5 to 3 wt%, more preferably 1.5 to 2.5 wt%.

[0162] Depending on the product type, the filling of the product can be sweet or savory. Typically, the filling is a nut-based filling, including but not limited to pistachios, peanuts, cashews, walnuts, almonds, etc.

[0163] The filling is usually inserted into multiple strands of baked batter, the number of which depends on the type of product desired.

[0164] After forming, the pieces are soaked in fat or oil and then left to rest to absorb the fat. Preferably, the fat is animal or vegetable shortening or a combination thereof. More preferably, the fat is melted animal shortening.

[0165] After a fat soaking or fat absorption step, the pieces are baked by frying in oil / fat. Frying can be carried out at a temperature between 150 and 200°C, in particular between 170 and 190°C, for 20 to 60 minutes.

[0166] In certain embodiments, after baking and subsequent cooling, the baked pieces may be soaked in a syrup, such as, but not limited to, sucrose syrup, and then drained to remove excess syrup.

[0167] In some embodiments, the finished product may be packaged in suitable packaging.

[0168] The methods and compositions of the present invention allow for the production of finished products with improved properties throughout their shelf life, compared to conventionally obtained products. The products obtained by the methods of the present invention are crispier and have a softer mouthfeel. They do not exhibit a tendency to dry out and / or become soggy during storage; they retain their crispness and glossiness throughout their shelf life. Furthermore, the glossiness of the product surface is improved.

[0169] The present invention also provides the use of a baked batter yarn as described elsewhere herein or the use of an improver composition as described elsewhere herein for producing a baked batter yarn based product or a baked batter yarn based pastry having improved appearance and properties.

[0170] Example

[0171] Example 1:

[0172] Enzyme activity assay

[0173] Protease activity was measured on azure blue cross-linked casein (AZCL casein). This substrate 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). The 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 sodium 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.

[0174] Activity is expressed as:

[0175] mU(milliunits) / ml=(34.2*(Abs 590 Enzyme-Abs 590 Blank) + 0.6) / dilution.

[0176] One protease unit corresponds to 1000 mU.

[0177] 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 at 550 nm relative to the blank sample was measured in a 96-well microplate.

[0178] One unit of phospholipase activity (NefU) is defined as the amount of enzyme required to release 1 nmol of free fatty acid per minute at 30°C and pH 7.5.

[0179] Determination of iodine value of monoglyceride

[0180] This method is based on official methods AOCS Cd 1-25 and AOAC 981.11 with some modifications.

[0181] 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.

[0182] Prepare blank samples with reagents but without sample.

[0183] Add 25.0 ml of Wijs's solution to the sample in the flask and shake. Place the flask in a dark environment for 1 hour. Subsequently, add 3 g of potassium iodide and 150 ml of water. Then, use 0.1 N sodium thiosulfate solution to continuously shake the solution until it turns pale yellow. Add starch indicator (soluble starch) and continue titrating until the blue color disappears.

[0184] Iodine value is expressed as gI2 / 100g product, which is equal to ((BT) / P)*1.269

[0185] Where B is the number of milliliters of sodium thiosulfate in the blank solution

[0186] T is the number of milliliters of sodium thiosulfate in the sample

[0187] P is the weight of the sample in g

[0188] 1.269 is the molecular weight of iodine / 100

[0189] Monoglyceride particle size determination

[0190] Particle size was measured using a LazerDiffractor LS200 (Beckman Coulter) according to the supplier's recommendations.

[0191] Example 2: Borma

[0192] Enzymes:

[0193] - TaProt: Thermus aquaticus Taq1 protease (hydrolysin I), as described in WO2009138447A1. The enzyme has an optimal temperature activity of 80°C.

[0194] - VaLip: Valsaria rubricosa phospholipase A1 as described in WO2018150021A1.

[0195] Monoglycerides

[0196] 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);

[0197] Preparation of batter

[0198] Borma batter was prepared using the ingredients in Table 4.

[0199] Table 4

[0200]

[0201]

[0202] method

[0203] The batter ingredients are mixed for 15 minutes using a paddle mixer to achieve a consistency similar to French crepes. The batter is then loaded into a hopper. The batter flows out of the hopper through a tiny nozzle (1.5 mm in diameter) under gravity, and a continuous stream of batter falls onto a rotating hot plate (approximately 200°C), where it is baked for approximately 20 seconds. The baked batter strands are scraped off the hot plate and stacked to cool to room temperature.

[0204] Evaluation of the batter

[0205] BORef (reference product)

[0206] The batter cannot be formed into thin threads because it is cut too quickly when it drips from the hopper. Only by increasing the diameter of the thread to 1.4-1.5mm can a full long thread be obtained, which is not ideal for high-quality Borma.

[0207] Bo1

[0208] The BO1 batter had a smoother texture than the reference batter and was easier to process through the hopper: it flowed better than the reference batter. During gravity deposition, the batter strands were thinner than the reference strands and broke less during extrusion. After cooling, the strands remained brittle but could be cut more smoothly than the reference BORef.

[0209] Bo2

[0210] The BO2 batter is smooth and flows perfectly through the hopper nozzle (free-flowing). When the batter is reduced to a thickness of 0.55-0.65 mm, it does not drip or crack. After cooling, the very fine batter strands are smooth, silky, soft, and not dry. They can be rolled up softly without appearing dry. The strands are neatly aligned and have a consistent shape. The color of the batter strands is whiter than the reference color.

[0211] When the BO2 batter flows freely onto the hot plate, its deposition performance and thread thickness are optimal. After baking, the thread is smooth, silky, soft and not dry, which makes it easier to roll it up when adding pistachios.

[0212] Preparation of Bormas

[0213] The baked batter strands are processed into Borma products by performing the following steps:

[0214] - Roll strips of baked batter around a nut-based filling made from a mixture of crushed pistachios, sugar, glucose syrup and a little rose water and stack the rolls in parallel in a deep aluminum tray.

[0215] - Soak the rolled product in ghee and let it sit for 1 hour to allow the baked batter wrapped with the nut filling to absorb the ghee completely.

[0216] - Place the product in the tray in hot oil / fat and fry at 180°C for 35 minutes, until golden brown.

[0217] - Remove the tray from the frying oil and let the excess oil drain for 1 hour.

[0218] - After cooling, soak the products in the tray in the syrup for 1 hour to absorb the maximum amount of syrup.

[0219] -Drain excess syrup for 24 hours.

[0220] - Cutting and packaging of Borma products.

[0221] Reviews of Borma products

[0222] Bormas made with the reference batter

[0223] When wrapping the threads around the pistachio-based filling, poor wrapping of the baked batter was observed, resulting in a dry, rolled pastry before frying. Borma products also exhibited poor cohesion after cooling and during cutting. Bormas are made from rather thick threads that are wet and have absorbed significant amounts of oil and syrup. The threads are unevenly arranged and thick.

[0224] Bormas made with BO1 batter

[0225] Some dryness was observed during the rolling process of the Bormas pastry, but to a lesser extent than the reference. The Bormas were crisper and less soggy than the reference. They also cut more smoothly than the reference.

[0226] Bormas made with BO2 batter

[0227] The baked batter threads smoothly coiled around the pistachio filling. After frying, the threads were more golden and crispy, and absorbed less syrup during dipping than the reference and B01 Bormas. Importantly, the amount of oil drained increased by 12% and the amount of syrup drained increased by 8% compared to the reference, indicating lower oil and sugar absorption during frying and dipping.

[0228] Compared to the BO1 Bormas, the sliceability improved after cooling (less cracking of the pastry). The Bormas were uniform in shape and color. The strands were more uniform and smoother than those of the reference and BO1 Bormas.

[0229] It was also observed that the hardening / firming rate of bormas made with BO1 and especially BO2 batters was reduced during storage compared to BORef bormas. Thus, the specific combination of monoglycerides, proteases and phospholipases delayed the hardening of bormas during storage.

Claims

1. A method for obtaining baked batter filaments, wherein the method comprises the following steps: (a) preparing a batter, the batter 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 70.0% 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; - optionally starch and / or oil, - optionally sugar and / or syrup, -optionally eggs and / or milk powder, - optionally one or more reducing agents; (b) optionally allowing the batter to rest, (c) extruding or processing the batter into individual batter strands, in particular wherein the diameter of the individual batter strands is between 0.4 mm and 3.0 mm, preferably between 0.5 mm and 2.0 mm, and (d) baking the batter threads to obtain the baked batter threads, particularly, wherein the average diameter of the baked batter threads is between 0.4 mm and 3.0 mm, preferably between 0.5 mm and 2.0 mm.

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

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

4. The method according to any one of claims 1 to 3, wherein the at least one protease is a thermophilic serine protease having an optimum activity at temperatures above 75.0°C, preferably above 80.0°C.

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

6. The method according to any one of claims 1 to 5, wherein the length of the batter strands or the baked batter strands is at least 30 cm or 50 cm.

7. The method according to any one of claims 1 to 6, wherein the method comprises the following steps: (a) preparing a batter, wherein the batter comprises, expressed in terms of flour weight: 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 gluten tensiometer test according to AACC International Method 54-30.1999 or ICC Standard 121.1992; -100-250 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 using the method described in Example 1 with azure blue cross-linked casein as substrate; - 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 with 1,2-dioleoyl-sn-glycero-3-phosphate rac-1-glycerol as substrate; and - optionally 0-15 wt% oil, in particular 5-15 wt% oil; - optionally 5-60 wt % of native starch, in particular 25-50 wt % of native starch; - optionally 0-10 wt % of egg and / or milk powder, in particular 4-10 wt % of egg and / or milk powder; - optionally 0-15 wt% sugar and / or syrup, in particular 5-15 wt% sugar and / or syrup; and - optionally, a reducing agent, wherein when the reducing agent is sodium metabisulfite, it is present in an amount between 5.0 and 20.0 g / 100 kg of flour, or when the reducing agent is inactivated yeast, it is present in an amount between 500 and 3000 g / 100 kg of wheat flour; (b) optionally allowing the batter to rest for a period ranging from 0 minutes to 16 hours, and (c) extruding or processing the batter into individual batter strands having a diameter between 0.4 and 3.0 mm, preferably between 0.5 and 2.0 mm, and (d) baking the batter strands, preferably at a temperature of 180 to 220° C. for 10 to 60 seconds, to obtain baked batter strands having a diameter of 0.4 to 3.0 mm, preferably 0.5 to 2.0 mm.

8. A method for obtaining a baked batter silk-based product, comprising the following steps: (i) preparing baked batter strands according to the method according to any one of claims 1 to 7; (ii) wrapping a plurality of baked batter strands around a filling to obtain a rolled and filled product; (iii) soaking the rolled and stuffed product in fat or oil; (iv) frying the rolled and filled product in fat or oil, preferably at a temperature of 150° C. to 200° C. for 20 to 60 minutes; (v) cooling fried products; (vi) soaking the fried product in syrup to obtain a baked batter-based product; and (vii) Optionally, cutting and packaging the baked batter filament-based product.

9. The method according to claim 8, wherein the dressing is a nut-based filling, particularly comprising pistachios, peanuts, cashews, walnuts, almonds and the like.

10. The method according to claim 8 or 9, wherein the baked batter-based product is a borma-type product.

11. The method according to any one of claims 8 to 10, wherein the baked batter strand-based product, preferably a borma-type product, absorbs at least 5% less oil or fat and at least 5% less sugar during the preparation of said product, in particular during the frying step in fat or oil and during the soaking in syrup, respectively, compared to a baked batter strand-based product prepared without the one or more monoglycerides, at least one protease and at least one lipase.

12. A baked batter strand obtained by the method according to any one of claims 1 to 7, in particular having a diameter between 0.4 and 3.0 mm, more in particular between 0.5 and 2.0 mm, said batter strand 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, - optionally starch and / or oil, -optionally eggs and / or milk powder, and - optionally one or more reducing agents.

13. The baked batter strands 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. The baked batter according to claim 12 or 13, wherein the lipase is phospholipase A, preferably phospholipase A1.

15. The baked batter according to any one of claims 12 to 14, wherein at least 70.0% of the monoglycerides have a particle size of less than 150 μm.

16. The baked batter strands according to any one of claims 12 to 15, characterized in that - the one or more monoglycerides are present in an amount between 100 and 2000 g / 100 kg of flour; - the at least one protease is present in an amount of 30 to 1000 protease units per 100 kg of flour, wherein the protease activity is measured using the method described in Example 1 with azure blue cross-linked casein as substrate; and - the at least one lipase is present 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 with 1,2-dioleoyl-sn-glycero-3-phosphate rac-1-glycerol as substrate.

17. 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 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 with azure blue cross-linked casein as a substrate, and the phospholipase activity was measured using the method described in Example 1 with 1,2-dioleoyl-sn-glycero-3-phosphate rac-1-glycerol as a substrate.

18. The improver composition according to claim 17, wherein the protease is a thermophilic serine protease having an optimum activity at a temperature above 75.0°C, preferably above 80.0°C. The improver composition according to claim 17 or 18, wherein the lipase is phospholipase A, preferably phospholipase A1.

20. Use of the baking batter yarn according to any one of claims 12 to 16 or the improver composition according to any one of claims 17 to 19 in the preparation of a baking batter yarn-based product, in particular a baking batter yarn-based product having reduced absorption of oil or fat and sugar during the preparation of the product compared to a baking batter yarn-based product prepared without one or more monoglycerides, at least one protease and at least one lipase.

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