Solid baking additive

Abstract

The present invention provides a solid bakery additive comprising both a bakery enzyme and bakery yeast in a homogeneous co-formulation, the solid bakery additive exhibiting excellent enzyme stability.

Description

[0001] This application is a divisional application of the invention patent application filed on October 9, 2020, with application number 202080071318.2 and invention title "Solid Baking Additive". Technical Field

[0002] This invention relates to a baking additive suitable for simultaneously delivering baker's yeast and baking enzyme to the baking process. Background Technology

[0003] Enzymes have been used in the baking industry for many years. They are typically offered as powdered / granular products, intended to be added during the baking process along with flour and other ingredients such as yeast—for example, as baking premixes or improvers. Improvers are widely used in baking for various properties, such as dough or batter resilience, or the volume and / or freshness of baked goods. These improver formulations are usually made into powder compositions that must be pre-mixed by weighing (manually or automatically) and then added during the kneading process.

[0004] Throughout the baking supply chain, the demand for convenience and product safety is growing rapidly. Reducing complexity by simplifying the baking process and product form is key to minimizing time loss and waste. Currently, granular enzyme products are commonly used in industrial baking processes, often as part of powdered improvers, and can be implemented during baking using (semi-)automatic dispensing equipment. However, in semi-industrial and artisanal bakeries, automation is less advanced, and there is a need for more convenient and flexible enzyme or improver delivery systems, preferably without pre-dispensing or pre-treatment steps prior to addition to the mixer.

[0005] Furthermore, international regulatory bodies are focusing on the health and safety risks (rhinitis) of airborne dust from baking ingredients throughout the baking chain, primarily related to the presence of fungal amylases in flour and concentrated baking ingredients (improvers). Generally, reducing flour and enzyme dust exposure in bakeries will decrease the likelihood of work-related respiratory symptoms. Dust-generating flour and enzyme handling activities should be prevented to minimize the risk of exposure.

[0006] For the reasons mentioned above, there remains a need for a product form that combines convenience, flexibility, reliability, and safety for use as a baking improver. Producing pre-formulated solid articles containing functional baking ingredients significantly reduces the pre-weighing process of powdered improvers (before adding them to the mixer), and the resulting waste of dust and concentrated baking ingredients. This invention relates to the production and application of co-formulated enzymes and yeasts. Summary of the Invention

[0007] In a first aspect, the present invention provides a solid baking additive comprising

[0008] (a) 0.01% w / w to 20% w / w active enzyme protein, and

[0009] (b) At least 25% w / w bread yeast.

[0010] In the embodiments, the baking additive further comprises an emulsifier and / or ascorbic acid.

[0011] In other embodiments, the baking additive further comprises less than 75% w / w of total water content. Total water content is the sum of intracellular water in yeast cells and free (extracellular) water in the composition.

[0012] The present invention also relates to dough and baked products prepared by using the baking additives of the present invention.

[0013] This additive is virtually free of enzyme dust, is uniform, and exhibits excellent enzyme stability.

[0014] Other aspects and embodiments of the invention will be apparent from the description and examples.

[0015] Unless otherwise specified, or if the context clearly indicates otherwise, all percentages are percentages by weight (% w / w).

[0016] Unless otherwise specified, all particle sizes are volume-based diameters, and the average particle size is the volume-average diameter (which is the same as the weight-based diameter if the particle density is the same). Particle size can be measured using laser diffraction, optical digital imaging, or sieving analysis. Detailed Implementation

[0017] We have discovered that solid co-formulations of baker's yeast and baking enzymes can be made without affecting the physical and biological stability of either the yeast or the enzymes.

[0018] Delivering yeast and enzymes in a co-prepared form has several advantages. When enzymes are delivered with yeast, the water content ensures that no free enzyme dust is formed, and the enzymes are generally encapsulated within the yeast matrix. Furthermore, co-prepared products provide the necessary amounts of both yeast and enzymes in a convenient, unit-dose product.

[0019] Yeast cells in commercial baker's yeast products are not exposed to any significant amounts of extracellular enzymes, and accordingly, the biological stability of yeast is likely affected by the presence of commercial baking enzymes in the co-prepared formulation.

[0020] Similarly, enzymes in solid baking additives are not exposed to a moist / wet environment containing live yeast cells. Moist environments are generally detrimental to enzyme stability unless stabilizers are added, as in liquid enzyme products. Like many microbial cells, yeast cells also secrete proteases capable of degrading the protein structure of enzymes.

[0021] Therefore, there are many reasons to believe that it is impossible to produce a co-preparation of enzymes and yeast that is stable in storage; however, we have successfully produced such a preparation that retains both enzyme activity and yeast viability.

[0022] Baking Additives

[0023] The baking additive of the present invention is a solid composition comprising...

[0024] (a) 0.01% w / w to 20% w / w active enzyme protein, and

[0025] (b) At least 25% w / w bread yeast;

[0026] The baking additive is a homogeneous mixture of yeast cells and enzyme proteins, and

[0027] In this process, yeast cells and enzyme proteins come into direct contact.

[0028] Baking additives are co-formulated products in which yeast forms a continuous matrix encapsulating enzymes. The enzymes are present in the yeast matrix as lysins; or, if the baking additive is dry, the enzymes are distributed as individual enzyme proteins within the yeast matrix. The enzymes are not granular or otherwise in particulate form.

[0029] Baking additives are prepared by mixing a solid composition containing baker's yeast with a liquid enzyme composition, and then the baking additives can be dried (e.g., in a fluidized bed or air dryer) to reduce the water content.

[0030] Baking additives are solid compositions, which can be soft or hard, but not liquid.

[0031] When the water content is below 10% w / w, baking additives are typically solid dry yeast / enzyme substrates with a smaller average particle size. Smaller dry yeast particles are known as "active dry yeast" and "instant yeast" and are widely used by consumers around the world.

[0032] The smaller enzyme / yeast particles of the present invention can be produced by extruding an enzyme / yeast mixture and then drying it. Such extruded particles can be cylindrical particles with a maximum dimension (length) of 1 mm to 5 mm. The cylinder diameter is determined by the size of the extrusion die, typically 0.1 mm to 0.6 mm, preferably 0.2 mm to 0.5 mm.

[0033] Smaller particle size is desirable to increase the rehydration / wetting rate of baking additives during baking. Baking additives with lower water content generally exhibit improved storage stability compared to additives with higher water content. As mentioned above, baking additives in the form of multiple particles generally have excellent flowability and exhibit free-flowing properties.

[0034] Baking additives are typically solid (but soft) yeast / enzyme compositions, where the water content is above 10% w / w (and up to 75% w / w, when both intracellular and extracellular water are included). This is a well-known form of yeast product used in the baking industry, but it is also sold as an end-consumer product.

[0035] As mentioned above, baking additives generate less free enzyme dust during processing compared to solid enzyme particles containing the same amount of enzyme but without yeast.

[0036] The enzymes in the baking additive are as described below. The enzyme content of the baking additive can be from 0.01% w / w to 20% w / w of active enzyme protein. In one embodiment, the enzyme content is from 0.05% w / w to 15% w / w of active enzyme protein, preferably from 0.1% w / w to 15% w / w of active enzyme protein, more preferably from 0.1% w / w to 10% w / w of active enzyme protein, and most preferably from 0.5% w / w to 10% w / w of active enzyme protein.

[0037] Baker's yeast is the common name for yeast strains commonly used in baking bread and baked goods. As a leavening agent, it causes bread to rise (expand and become lighter and softer) by converting fermentable sugars present in dough into carbon dioxide and ethanol. Baker's yeast belongs to the species *Saccharomyces cerevisiae*. The baker's yeast in baking additives can be any commercially available strain of *Saccharomyces cerevisiae*. The total amount of baker's yeast contained in baking additives can be at least 25% w / w, preferably 25% w / w-95% w / w, more preferably 40% w / w-95% w / w, and most preferably 50% w / w-95% w / w.

[0038] Baking additives may further contain ascorbic acid, emulsifiers, and / or other baking ingredients. The amount of ascorbic acid in the baking additive may be less than 10% w / w or 0.1% w / w-10% w / w, for example, less than 5% w / w or 0.1% w / w-5% w / w. Emulsifiers are described below and can be added in amounts of less than 10% w / w or 0.1% w / w-10% w / w, for example, less than 5% w / w or 0.1% w / w-5% w / w.

[0039] enzymes

[0040] The enzymes used in the baking additives of this invention are catalytic proteins, and the term "active enzyme protein" is defined herein as the amount of one or more catalytic proteins exhibiting enzymatic activity. This can be determined using an activity-based analytical enzyme assay. In such assays, the enzyme typically catalyzes a reaction that produces a colored compound. The amount of the colored compound can be measured and is correlated with the concentration of the active enzyme protein. This technique is well known in the art. The active enzyme protein can be one or more fungal or bacterial enzymes.

[0041] One or more enzymes used to prepare baking additives and as components of baking additives are any enzymes suitable for use in baking. Specifically, the one or more enzymes are selected from the group consisting of: aminopeptidase, amylase, α-amylase, maltodextrin-producing α-amylase, β-amylase, lipase, carboxypeptidase, catalase, chitinase, keratinase, cyclodextrin glycosyltransferase, deoxyribonuclease, esterase, galactanase, glucanase, 1,4-α-maltotetrasaccharide hydrolase, glucanase, α-galactosidase, β-galactosidase, glucosylamylase, α-glucosidase, β-glucosidase, hemicellulase, halogenated peroxidase, invertase, laccase, mannanase, mannosidase, oxidase, pectinase, peptidase, peptidylglutaminase, peroxidase, phospholipase, phytase, polyphenol oxidase, proteolytic enzyme, ribonuclease, transglutaminase, xylanase, and mixtures thereof.

[0042] Amylases can be fungal or bacterial amylases; for example, maltose-producing α-amylase from *Bacillus stearothermophilus* (EC 3.2.1.133); α-amylase from *Bacillus* species such as *B. licheniformis* or *B. amyloliquefaciens* (EC 3.2.1.1); β-amylase from plants (e.g., soybean) or from microbial sources (e.g., *Bacillus* species) (EC 3.2.1.2); fungal α-amylase from *A. oryzae* or *A. niger*; and glucosylamylase / amylase from species such as *Aspergillus* (EC 3.2.1.2). 3.2.1.3); or anti-aging amylases from species such as Pseudomonas (maltotetrasaccharide-forming amylase; glucan 1,4-α-maltotetrasaccharide hydrolase; EC 3.2.1.60).

[0043] Glucoamylases may have sequence identity of at least 50%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98%, or at least 99% with the amino acid sequences of Aspergillus niger G1 or G2 glucosylases (Boel et al. (1984) EMBO J. [Journal of the European Society for Molecular Biology] 3 (5), 1097-1102), Aspergillus awamori glucosylases disclosed in WO 84 / 02921, or Aspergillus oryzae glucosylases (Agric. Biol. Chem. [Agriculture, Biology and Chemistry] (1991), 55 (4), 941-949).

[0044] Maltodextrose-producing α-amylase can also be the maltodextrose-producing α-amylase disclosed, for example, in WO 1999 / 043794; WO 2006 / 032281; or WO2008 / 148845.

[0045] Suitable commercially available maltose α-amylases include NOVAMYL, OPTICAKE 50 BG, and OPTICAKE 3D (available from Novozymes A / S). Suitable commercially available fungal α-amylase compositions include BAKEZYME P300 (available from DSM) and FUNGAMYL 2500 SG, FUNGAMYL 4000 BG, FUNGAMYL 800 L, FUNGAMYL ULTRA BG, and FUNGAMYL ULTRA SG (available from Novozymes).

[0046] Anti-aging amylases can also be amylases disclosed, for example, in WO 1999 / 050399, WO 2004 / 111217 or WO 2005 / 003339.

[0047] Glucose oxidase can be fungal glucose oxidase, especially Aspergillus niger glucose oxidase (such as GLUZYME®, available from Novozymes).

[0048] Lipases are enzymes that have lipase, phospholipase and / or galactolipase activities (EC 3.1.1); especially enzymes with lipase and phospholipase activities.

[0049] Lipases exhibit triacylglycerol lipase activity (EC 3.1.1.3), which is the hydrolytic activity on the carboxylic acid ester bonds in triglycerides (e.g., tributyric acid glyceride).

[0050] Phospholipases exhibit phospholipase activity (A1 or A2, EC 3.1.1.32 or 3.1.1.4), which is the hydrolytic activity on one or two carboxylic acid ester bonds in phospholipids such as lecithin.

[0051] Galactosidase exhibits galactosidase activity (EC 3.1.1.26), which is the hydrolytic activity on the carboxylic acid ester bonds in galactose lipids such as DGDG (digalactosidase diglyceride).

[0052] Hemicellulase can be a pentosanase, such as a xylanase of microbial origin, such as a bacterial strain, such as a strain of Bacillus, especially a strain of Bacillus subtilis, or a strain of Pseudoalteromonas, especially a strain of P. haloplanktis, or a fungal strain such as a strain of Aspergillus (especially Aspergillus aculeatus, Aspergillus niger, Aspergillus awamori, or Aspergillus tubigensis), a strain of Trichoderma (e.g., Trichoderma reesei), or a strain of Humicola (e.g., Humicola insolens).

[0053] Suitable commercially available xylanase formulations for use in this invention include PANZEA BG, PENTOPAN MONO BG and PENTOPAN 500 BG (available from Novozymes), GRINDAMYL POWERBAKE (available from DuPont), and BAKEZYME BXP 5000 and BAKEZYME BXP 5001 (available from DSM).

[0054] Proteases can originate from the genus Bacillus, such as Bacillus amyloliquefaciens, or from Thermus aquaticus.

[0055] One or more enzymes used to prepare the baking additives of the present invention can be mixed with baker's yeast in the form of enzyme particles or liquid enzyme formulations. Enzyme particles are well known in the art and can be, for example, spray-dried enzyme particles, layered enzyme particles, or granular enzyme particles. Similarly, liquid enzyme formulations are well known in the art and can be, for example, aqueous solutions containing, optionally, stabilizers such as polyols, sugars, and / or salts.

[0056] dough

[0057] In one aspect, the present invention discloses a method for preparing dough or a baked product prepared from the dough, the method comprising incorporating the baking additive of the present invention into the dough.

[0058] The present invention also relates to methods for preparing dough or baked products, the methods comprising incorporating an effective amount of the baking additive of the present invention into the dough, the baking additive improving one or more properties of the dough or baked product obtained from the dough compared with a dough or baked product in which the baking additive is not incorporated.

[0059] The phrase "incorporated into dough" is defined herein as adding the baking additive of the present invention to dough, to any component of the dough to be made, and / or to any mixture of dough components in the dough to be made. In other words, the baking additive of the present invention can be added at any step of dough preparation, and can be added in one, two, or more steps. The baking additive is added to dough components that can be kneaded, mixed, and baked to make baked products using methods well known in the art.

[0060] The term "effective amount" is defined herein as the amount of baking additives of the present invention that is sufficient to provide a measurable effect on at least one property of interest in dough and / or baked products.

[0061] Non-limiting examples of properties of interest include dough toughness, rheology (viscosity, elasticity, stretchability) and processability, volume, softness, resilience, cohesiveness, elasticity, crust color, cutability, and shortbite of baked goods.

[0062] The term "dough" is defined herein as a mixture of flour and other ingredients that is stiff enough to be kneaded or rolled. In the context of this invention, paste is used in the context of the term "dough".

[0063] The dough of the present invention may contain flour derived from any grain or other source, including wheat, emmer wheat, spelt wheat, single wheat, barley, rye, oats, corn, sorghum, rice, millet, amaranth, quinoa, and cassava.

[0064] The dough may also contain other common dough ingredients, such as proteins, like milk powder, gluten, and soy; eggs (whole eggs, yolks, or egg whites); oxidizing agents, such as ascorbic acid, potassium bromate, potassium iodate, azodicarbonamide (ADA), or ammonium persulfate; amino acids, such as L-cysteine; sugars; salts, such as sodium chloride, calcium acetate, sodium sulfate, or calcium sulfate; one or more colloids; one or more fibers; preservatives; and / or emulsifiers.

[0065] Dough can contain one or more lipid materials (such as margarine, butter, oil, shortening) that ultimately take the form of granules.

[0066] The dough can be gluten-free.

[0067] The dough used in the method of the present invention can be fresh, frozen, or partially baked (pre-baked).

[0068] The dough in the method of the present invention is non-fermented dough, fermented dough, or dough that is about to undergo fermentation.

[0069] emulsifier

[0070] For some applications, emulsifiers are not needed; for others, they may be required.

[0071] Suitable emulsifiers are preferably selected from the group consisting of: diacetyl tartrate of monoglycerides (DATEM), sodium stearoyl lactylate (SSL), calcium stearoyl lactylate (CSL), ethoxylated monoglycerides and diglycerides (EMG), distilled monoglycerides (DMG), polysorbate (PS), succinylated monoglycerides (SMG), propylene glycol monoesters, dehydrated sorbitol emulsifiers, polyglycerol esters, sucrose esters, and lecithin.

[0072] In some applications, lipases can replace some or even all of one or more emulsifiers that are typically present in dough formulations.

[0073] Baking products

[0074] The process of this invention can be used for any kind of baked product prepared from dough, particularly soft ones, whether white, light, or dark in color. Non-limiting examples include bread (especially white bread, whole wheat bread, or rye bread), typically in the form of loaves or rolls, soft bread, bagels, donuts, Danish pastries, puff pastry, laminated baked products, steamed buns, hamburger rolls, pizza, pita bread, chapatta, sponge cake, cream cake, pound cake, muffins, cupcakes, steamed cakes, waffles, brownies, cake donuts, yeast-leavened donuts, French bread, rolls, soda crackers, sweet biscuits, cookies, crusts, rusks, and other baked products.

[0075] Further embodiments of the present invention include:

[0076] Example 1. A solid baking additive, comprising

[0077] (a) 0.01% w / w to 20% w / w active enzyme protein, and

[0078] (b) At least 25% w / w bread yeast;

[0079] The baking additive is a homogeneous mixture of yeast cells and enzyme proteins, and

[0080] In this process, yeast cells and enzyme proteins come into direct contact.

[0081] Example 2. A baking additive as described in Example 1, further comprising an emulsifier.

[0082] Example 3. A baking additive as described in Example 1, further comprising less than 10% w / w of emulsifier.

[0083] Example 4. The baking additive as described in Example 1, further comprising 0.1% w / w to 10% w / w of emulsifier.

[0084] Example 5. A baking additive as described in Example 1, further comprising less than 5% w / w of emulsifier.

[0085] Example 6. A baking additive as described in Example 1, further comprising 0.1% w / w to 5% w / w of an emulsifier.

[0086] Example 7. A baking additive as described in any one of Examples 1-6, further comprising ascorbic acid.

[0087] Example 8. A baking additive as described in any one of Examples 1-7, further comprising less than 10% w / w ascorbic acid.

[0088] Example 9. A baking additive as described in any one of Examples 1-8, further comprising 0.1% w / w to 10% w / w of ascorbic acid.

[0089] Example 10. A baking additive as described in any one of Examples 1-9, further comprising less than 5% w / w ascorbic acid.

[0090] Example 11. A baking additive as described in any one of Examples 1-10, further comprising 0.1% w / w to 5% w / w of ascorbic acid.

[0091] Example 12. A baking additive as described in any one of Examples 1-11, wherein the enzyme is extracellular in the yeast.

[0092] Example 13. A baking additive as described in any one of Examples 1-12, wherein the enzyme is selected from the group consisting of: amylase, oxidase, lipase, hemicellulase, and combinations thereof.

[0093] Example 14. A baking additive as described in any one of Examples 1-13, wherein the enzyme is an amylase.

[0094] Example 15. A baking additive as described in any one of Examples 1-13, wherein the enzyme is an oxidase.

[0095] Example 16. A baking additive as described in any one of Examples 1-13, wherein the enzyme is a lipase.

[0096] Example 17. A baking additive as described in any one of Examples 1-13, wherein the enzyme is xylanase.

[0097] Example 18. A baking additive as described in any one of Examples 13-17, wherein the amylase is selected from the group consisting of: α-amylase (EC 3.2.1.1), β-amylase (EC 3.2.1.2), glucosylamylase (EC 3.2.1.3), maltose-producing amylase (EC 3.2.1.133), and maltotetrasaccharide-forming amylase (EC 3.2.1.60).

[0098] Example 19. A baking additive as described in any one of Examples 13-18, wherein the oxidase is selected from the group consisting of glucose oxidase (EC 1.1.3.4) and hexose oxidase (EC 1.1.3.5).

[0099] Example 20. A baking additive as described in any one of Examples 13-19, wherein the lipase is selected from the group consisting of: lipase (EC 3.1.1.3), phospholipase (EC 3.1.1.4 or EC 3.1.1.32) and galactosidase (EC 3.1.1.26).

[0100] Example 21. A baking additive as described in any one of Examples 13-20, wherein the hemicellulase is a pentosanase.

[0101] Example 22. A baking additive as described in any one of Examples 13-21, wherein the hemicellulase is a xylanase (EC 3.2.1.8 or EC 3.2.1.32).

[0102] Example 23. A baking additive as described in any one of Examples 1-22, comprising 0.05% w / w to 20% w / w of an active enzyme protein.

[0103] Example 24. A baking additive as described in any one of Examples 1-23, comprising 0.1% w / w to 20% w / w of an active enzyme protein.

[0104] Example 25. A baking additive as described in any one of Examples 1-24, comprising 0.1% w / w to 15% w / w of an active enzyme protein.

[0105] Example 26. A baking additive as described in any one of Examples 1-25, comprising 0.5% w / w to 15% w / w of an active enzyme protein.

[0106] Example 27. A baking additive as described in any one of Examples 1-26, comprising 0.5% w / w to 10% w / w of an active enzyme protein.

[0107] Example 28. A baking additive as described in any one of Examples 1-27, comprising 25% w / w to 95% w / w bread yeast.

[0108] Example 29. A baking additive as described in any one of Examples 1-28, comprising 40% w / w to 95% w / w bread yeast.

[0109] Example 30. A baking additive as described in any one of Examples 1-29, comprising 50% w / w to 95% w / w bread yeast.

[0110] Example 31. A baking additive as described in any one of Examples 1-30, further comprising less than 75% w / w of total water.

[0111] Example 32. A baking additive as described in any one of Examples 1-31, further comprising less than 10% w / w of total water.

[0112] Example 33. A baking additive as described in any one of Examples 1-32, wherein the additive is an enzymatic "dry yeast" particle for baking.

[0113] Example 34. A baking additive as described in any one of Examples 1-32, wherein the additive is an enzymatic "active dry yeast" particle for baking.

[0114] Example 35. A baking additive as described in any one of Examples 1-32, wherein the additive is an enzymatic "instant yeast" particle for baking.

[0115] Example 36. The baking additive as described in any one of Examples 1-35, which is an extruded material.

[0116] Example 37. A baking additive as described in any one of Examples 1-36, wherein the enzyme is evenly distributed in a mixture containing the yeast.

[0117] Example 38. A method for preparing a solid baking additive as described in any one of Examples 1-37, the method comprising: taking...

[0118] (a) A solid composition containing the baker's yeast, and

[0119] (b) Mixing of a liquid composition containing the enzyme protein;

[0120] And optionally, the mixture is dried.

[0121] Example 40. A method for preparing dough, the method comprising mixing water, flour and a solid baking additive as described in any one of Examples 1-39.

[0122] Example 41. A dough prepared as described in Example 40.

[0123] Example 42. A method for preparing a baked product, the method comprising baking dough as described in Example 41.

[0124] The present invention also relates to the following embodiments:

[0125] 1. A solid baking additive comprising:

[0126] (a) 0.01% w / w to 20% w / w active enzyme protein, and

[0127] (b) At least 25% w / w bread yeast;

[0128] The baking additive is a homogeneous mixture of yeast cells and enzyme proteins, and

[0129] In this process, yeast cells and enzyme proteins come into direct contact.

[0130] 2. The baking additive as described in embodiment 1, further comprising an emulsifier.

[0131] 3. The baking additive as described in embodiment 1 or 2, further comprising ascorbic acid.

[0132] 4. The baking additive as described in any one of embodiments 1-3, wherein the enzyme is selected from the group consisting of: amylase, oxidase, lipase, hemicellulase, and combinations thereof.

[0133] 5. The baking additive as described in any one of embodiments 1-4, wherein the enzyme protein is extracellular in the yeast.

[0134] 6. The baking additive as described in any one of embodiments 1-5, comprising less than 75% w / w of total water.

[0135] 7. The baking additive as described in any one of embodiments 1-6, comprising less than 10% w / w of total water.

[0136] 8. The baking additive as described in any one of embodiments 1-7 is a cylindrical microparticle with a maximum size of 1 mm to 5 mm.

[0137] 9. A method for preparing a solid baking additive as described in any one of embodiments 1-8, the method comprising:

[0138] (a) A solid composition containing the baker's yeast, and

[0139] (b) Mixing of a liquid composition containing the enzyme protein;

[0140] And optionally, the mixture is dried.

[0141] 10. A dough premix comprising flour and a solid baking additive as described in any one of embodiments 1-8.

[0142] 11. A method for preparing dough, the method comprising mixing water, flour and a solid baking additive as described in any one of embodiments 1-8.

[0143] The invention is further described through the following examples, which should not be construed as limiting the scope of the invention.

[0144] Example

[0145] Chemicals are commodities that are at least reagent grade.

[0146] Emulsifier creams are prepared from the following ingredients:

[0147] Approximately 200g of water, 70°C;

[0148] 20 g Delamex 160; and

[0149] 8 g of gum arabic.

[0150] Using Ultra Turrax, mix water and Delamex 160, stirring vigorously to form a smooth cream. Then add gum arabic and stir until smooth. Store the final emulsified cream in the refrigerator.

[0151] Example 1

[0152] Amylase, yeast, emulsifier, and ascorbic acid co-particles

[0153] Element:

[0154] 600 g of fresh pressed yeast (crushed yeast, a consumer product from Danish Supermarket) contains approximately 33% dry matter;

[0155] 31 g emulsifier cream (see above);

[0156] 2.1 g Fungamyl concentrate (Novozymes), approximately 33% dry matter; and

[0157] 3 g ascorbic acid.

[0158] Mix these ingredients in a Hobart kitchen mixer for 1.5 minutes to obtain a homogeneous mixture.

[0159] The mixture is then pressed to increase the dry matter content and achieve an extrudable paste. The paste is then extruded using a Lab Fuji Paudal extruder with a dome-shaped 0.5mm die. Using optimal dry matter, the extrudate easily breaks down into small particles. The particles are transferred to a Strea fluidized bed and fluidized and dried using hot air at an inlet air temperature of 60°C. When the product temperature begins to rise above 30°C, the inlet air temperature is reduced to 40°C-45°C, and the particles are dried to achieve a dry matter content of over 90%.

[0160] The final product is a homogeneous co-formation of amylase, dry yeast, emulsifier, and ascorbic acid. Enzyme activity was determined to be 15 FAU(F) / g using Fungamyl, available from Novozymes.

Claims

1. A soft, solid baking additive comprising: (a) 0.1% w / w to 10% w / w active enzyme protein; (b) At least 25% w / w bread yeast; (c) 0.1% - 10% w / w emulsifier; (d) Polyol enzyme stabilizers; and (e) Water greater than 10% w / w; The baking additive is a homogeneous mixture of yeast cells and enzyme proteins, and In this process, yeast cells and enzyme proteins come into direct contact, and The enzyme protein is located outside the yeast cells.

2. The baking additive of claim 1, further comprising less than 5% w / w of emulsifier; preferably, further comprising 0.1% w / w to 5% w / w of emulsifier; preferably, further comprising ascorbic acid; preferably, further comprising less than 10% w / w of ascorbic acid; preferably, further comprising 0.1% w / w to 10% w / w of ascorbic acid; preferably, further comprising less than 5% w / w of ascorbic acid; preferably, further comprising 0.1% w / w to 5% w / w of ascorbic acid; preferably, wherein the enzyme protein is selected from the group consisting of amylase, oxidase, lipase, hemicellulase, and combinations thereof; preferably, wherein the enzyme protein is amylase; preferably, wherein the enzyme protein is oxidase; preferably, wherein the enzyme protein is lipase; preferably, wherein the enzyme protein is xylanase; preferably, wherein the amylase is selected from the group consisting of α-amylase (EC 3.2.1.1), β-amylase (EC 3.2.1.1), and β-amylase (EC 3.2.1.1). 3.2.1.2), glucosylamylase (EC 3.2.1.3), maltose-producing amylase (EC 3.2.1.133), and maltotetrasaccharide-forming amylase (EC 3.2.1.60); preferably, the oxidase is selected from the group consisting of glucose oxidase (EC 1.1.3.4) and hexose oxidase (EC 1.1.3.5); preferably, the lipase is selected from the group consisting of lipase (EC 3.1.1.3), phospholipase (EC 3.1.1.4 or EC 3.1.1.32), and galactolipase (EC 3.1.1.26); preferably, the hemicellulase is a pentosanase; preferably, the hemicellulase is a xylanase (EC 3.2.1.8 or EC 3.2.1.32); preferably, it comprises 0.5% w / w to 10% The enzyme protein is w / w active; preferably, it contains 25% w / w to 95% w / w baker's yeast; preferably, it contains 40% w / w to 95% w / w baker's yeast; preferably, it contains 50% w / w to 95% w / w baker's yeast; preferably, it contains less than 75% w / w total water; preferably, it is an enzymatic "dry yeast" particle for baking; preferably, it is an enzymatic "active dry yeast" particle for baking; preferably, it is an enzymatic "instant yeast" particle for baking; preferably, it is a cylindrical microparticle with a maximum size of 1 mm to 5 mm; preferably, it is an extrudate; preferably, the enzyme protein is evenly distributed in a mixture with the yeast.

3. A method for preparing the solid baking additive as claimed in claim 1, the method comprising mixing the following (a) and (b) (a) A solid composition comprising the baker's yeast, and (b) A liquid composition comprising the enzyme protein; And optionally, the mixture is dried.

4. A dough premix comprising flour and the solid baking additive as described in claim 1.

5. A method for preparing dough, the method comprising mixing water, flour and the solid baking additive as claimed in claim 1.

6. A dough prepared using the method of claim 5.

7. A method for preparing a baked product, the method comprising baking the dough as described in claim 6.