Method for producing baked products without added sugars

Abstract

The present invention relates to a baked product made without any added sugar, which still has a suitable sweetness intensity and a good taste. The baked product has an extremely low content of fructose. The baked product is obtained by a two-step enzymatic method involving a first step of obtaining sugars from starch suitable for the fermentation process, followed by a second step of enzymatic hydrolysis of polysaccharides, oligosaccharides, and disaccharides, in particular to form mainly glucose and maltose. The novel method further allows for dough optimization and / or shortened proofing in the first step.

Description

[Technical Field]

[0001] The present invention relates to a baked product made without any added sugar, yet with a suitable sweetness intensity and a good taste. The baked product has a very low fructose content, which may therefore be suitable for use by people with fructose intolerance. The baked product is obtained by a two-step enzymatic method involving a first step of obtaining sugars from starch suitable for the fermentation process, followed by a second step of enzymatic hydrolysis of polysaccharides, oligosaccharides, and disaccharides, particularly to form mainly glucose and maltose. The novel method further allows for dough optimization and / or shortened proofing in the first step. The shortened proofing time is advantageous because it reduces the total time required to produce the baked product. [Background technology]

[0002] Due to health problems, sugar consumption has become extremely important on the health agenda. Therefore, within the EU there is a target to reduce added sugars in various food applications by at least 10% by 2020. In order to avoid adding sugars to foods, many alternative sources of sugar have been developed in the last few years, including artificial sweeteners (polyols) and natural sweeteners (inulin, oligofructose), mainly hydrolyzed by acids or enzymes.

[0003] Besides health concerns, there is also a general interest in keeping the added sugar content of baked products as low as possible, due to reasons such as lowering the cost of baked products, avoiding the effects of sugar price fluctuations, and the possibility of reducing the amount of added salt. There is also a growing general skepticism among consumer groups towards additives that are synthetic or perceived as not natural.

[0004] Baked products with reduced or no added sugar content are already known: Patent document 1 (Purac Biochem BV) describes a product formed from a dough containing a thermostable amyloglucosidase and an anti-staling amylase, which may be a raw starch-degrading amyloglucosidase and / or a maltogenic amylase. The level of added sugars in the dough can allegedly be substantially reduced or even eliminated, while still obtaining a sweet product.

[0005] Patent document 2 (Kama Danish Pastry A / S) describes a method for preparing frozen yeast dough, in which the dough is prepared from flour, water, yeast and one or more amylases, and optionally other conventional dough ingredients.

[0006] US Pat. No. 5,629,999 (CSM Nederland BV) describes the use of an anti-staling enzyme mixture consisting of a maltogenic amylase and amyloglucosidase.

[0007] Patent Document 4 relates to an unsweetened bread made from high wheat gluten wheat flour, low wheat gluten wheat flour, anhydrous butter, unsweetened improver, unsweetened milk powder, bread improver, yeast, and eggs, which may contain fungal alpha-amylase.

[0008] Patent document 5 (Novozymes A / S) describes a method for producing dough with reduced sugar content, which comprises adding raw starch-degrading alpha-amylase (GH13_1 amylase), glucoamylase and alpha-amylase to dough ingredients.

[0009] US Patent No. 6,329,999 (Blareau et al.) describes a bread improver containing a maltogenic exoamylase, amyloglucosidase, alpha-amylase and xylanase, but does not provide details regarding the nature of the enzymes. [Prior art documents] [Patent documents]

[0010] [Patent Document 1] WO2016 / 005452 [Patent Document 2] WO91 / 01088 [Patent Document 3] WO2013 / 028071 [Patent Document 4] CN101461392 [Patent Document 5] WO2019 / 238423 [Patent Document 6] US2018 / 0177202 Summary of the Invention [Problem to be solved by the invention]

[0011] As yet, none of the methods demonstrated in the prior art i) show that it is possible to significantly reduce proofing times, and ii) produce baked products that taste as good as traditional baked products baked with added sugars and having low contents of individual mono- or disaccharides, as well as low total contents of mono- and disaccharides. [Means for solving the problem]

[0012] Methods for producing products according to the present invention The present invention provides a method for producing a no-sugar-added baked product, comprising: i) mixing flour having a damaged starch content of at least 5% w / w, such as in the range of 7% to 9% w / w, with a thermolabile alpha-amylase; a composition containing a thermostable amyloglucosidase and a maltogenic amylase; yeast; water; and optionally other ingredients commonly used in dough preparation to obtain dough; ii) proofing the dough; iii) baking the dough at a temperature in the range of 180 to 250°C.

[0013] The present invention provides a method for producing a no-sugar-added baked product, comprising: i) mixing flour having a damaged starch content of at least 5% w / w, such as in the range of 7% to 9% w / w, with a thermolabile alpha-amylase; a composition containing a thermostable amyloglucosidase and a maltogenic amylase; yeast; water; and optionally other ingredients commonly used in dough preparation to obtain dough; ii) proofing the dough; iii) pre-baking the dough to an extent of 70% to 85%, such as 80%, at a temperature in the range of 180 to 250°C.

[0014] The present invention also relates to a method for producing an unbaked product with no added sugars, in which case the consumer buys the unbaked product in frozen form and prepares it for final baking. i) mixing flour having a damaged starch content of at least 5% w / w, such as in the range of 7% to 9% w / w, with a thermolabile alpha-amylase; a composition containing a thermostable amyloglucosidase and a maltogenic amylase; yeast; water; and optionally other ingredients commonly used in dough preparation to obtain dough; ii) proofing the dough; iii) forming the dough into unbaked products; iv) infreezing the unbaked product at a temperature ranging from -35°C to -45°C for a period of about 15 to about 30 minutes, followed by freezing at about -18°C; and v) Optionally, pre-baking or baking the frozen unbaked product at a temperature in the range of 180 to 250°C.

[0015] In some aspects of the invention, a pre-baking step is included in the method. In other aspects, any baking step is included in the method.

[0016] Thus, in its broadest aspect, the present invention provides a method for producing a no sugar added product, comprising: i) mixing flour having a damaged starch content of at least 5% w / w, such as in the range of 7% to 9% w / w, with a thermolabile alpha-amylase; a composition containing a thermostable amyloglucosidase and a maltogenic amylase; yeast; water; and optionally other ingredients commonly used in dough preparation to obtain dough; ii) proofing the dough; iii) optionally shaping the dough into a desired shape; iv) optionally in-freezing the unbaked product at a temperature ranging from -35°C to -45°C for a period of about 15 to about 30 minutes, followed by freezing at about -18°C; and v) optionally pre-baking or baking the shaped dough at a temperature in the range of 180 to 250°C.

[0017] In an embodiment of the present invention, steps i), ii) and v) are included, and step v) is a baking step (the final product is a baked product).

[0018] In an embodiment of the present invention, steps i), ii) and v) are included, and step v) is a pre-baking step (the final product is a pre-baked product).

[0019] In an embodiment of the invention, steps i), ii) and v) are included, step v) being a pre-baking step followed by step iv) (the final product is a frozen pre-baked product).

[0020] In another embodiment of the invention, steps i), ii), iii) and v) are included, and step v) is a baking step (the final product is a baked molded product).

[0021] In another embodiment of the invention, steps i) and iv) are included (the final product is an unproofed, frozen, unbaked product).

[0022] In another embodiment of the invention, steps i), iii) and iv) are included (the final product is an unproofed, formed, frozen, unbaked product).

[0023] In another embodiment of the invention, steps i), ii) and iv) are included (the final product is a proofed, frozen, unbaked product).

[0024] In another embodiment of the invention, steps i), ii), iii) and iv) are included (the final product is a proofed, shaped, frozen, unbaked product).

[0025] The present invention also relates to the products obtainable by the above process.

[0026] The key features of the process according to the invention are a) the absence of added sugars, and b) the use of a two-step enzymatic process.

[0027] In this context, the terms "no added sugar" and "no added sugar" mean that the raw materials used to produce the baked product of the present invention do not contain sugar in the form of monosaccharides such as glucose, fructose, or disaccharides such as maltose or saccharose, that is, no sugar is added externally in the baking process.Other raw materials, such as flour, can contain oligosaccharides or polysaccharides that can be enzymatically decomposed into mono- or disaccharides, and they can contain small amounts of mono- or disaccharides, such as about 1-2% by weight of glucose, fructose, sucrose and raffinose.However, those skilled in the art know that the amount of mono-, di-, oligo- and polysaccharides in flour can vary depending on the specific flour used.

[0028] One of the challenges in limiting the addition of sugar to dough is how to achieve adequate and optimized proofing of the dough. Dough proofing is usually achieved by a fermentation process, whereby yeast organisms consume the sugars in the dough and produce ethanol and carbon dioxide as waste products. The carbon dioxide forms bubbles in the dough, causing it to rise (proofing).

[0029] When sugar is not added to the dough, as in the method of the present invention, another mechanism must be applied. For this purpose, it is important that the flour contains a certain amount of damaged starch. Damaged starch refers to the starch portion of cereal grains that has been physically broken or fragmented during milling. Damaged starch is believed to have a strong effect on the dough and baking process. In this process, damaged starch is a suitable substrate for alpha-amylase to obtain the essential sugar molecules required for the yeast fermentation process. Alpha-amylase (most likely with some contribution from the combination of amyloglucosidase and maltogenic amylase) is expected to produce the essential sugars relatively quickly in sufficient amounts to achieve fast proofing. It is assumed that the sugars formed are consumed almost as soon as they are formed. This is supported by the observation made by the inventors that the proofing time is reduced in dough without added sugar compared to dough with added sugar.

[0030] 1A and 1B show that the proofing process can be controlled by yeast or proofing time, or both. In both figures, the upper graph relates to a product with no added sugar. The other graph relates to a product with 7% added sugar. For example, to obtain a proofing height of 3.5 cm, the proofing time can be reduced from 40 minutes to 20 minutes, thus generally reducing the proofing time by 50%. Furthermore, the choice and content of yeast can control the proofing stage and volume. In the examples, standard Danish yeast (Malteser yeast) was used. Generally, a 25 to 30% reduction in proofing time is achieved. Experimental details are given in Example 4.

[0031] Another observation made by the inventors is that the presence of a combination of amyloglucosidase and maltogenic amylase also appears to affect this first enzymatic step, as sugar release appears to be faster when all three enzymes are present compared to when alpha-amylase alone is present. Thus, in this first step, both amyloglucosidase and maltogenic amylase can contribute to sugar release, even if they have lower relative activity at the proofing temperature compared to their relative activity at higher temperatures (e.g., about 60°C). As can be seen from Figure 7, all three enzymes (thermolabile amylase, thermostable amyloglucosidase, and maltogenic amylase) contribute to dough proofing. This observation supports the inventors' hypothesis that even when the amyloglucosidase used is thermostable, it has some activity at the proofing temperature, which is usually in the range of about 20 to about 40°C. The same is true for maltogenic amylases.

[0032] In the envisioned scenario, maltogenic amylase contributes to the release of maltose from starch, and some of the maltose released from starch by the action of alpha-amylase and (presumably) by the action of maltogenic amylase can be further broken down to glucose by the action of amyloglucosidase present in the combination.

[0033] Another challenge in limiting the addition of sugar to dough is how to obtain a tasty baked product. To this end, the taste, smell, aroma, consistency, etc. of the baked product affect whether or not the consumer perceives the baked product as tasty. As can be seen from the examples herein, it was possible to obtain tasty baked products without adding sugar to the dough. As demonstrated in the examples herein, the method of the present invention results in baked products with low mono- and disaccharide contents. Thus, even with a low sugar content, the baked product is tasty. The total concentration of mono- and disaccharides (measured as fructose, glucose, lactose, maltose, and sucrose) is at most about 10% w / w of the baked product, and the concentrations of the individual sugars are: Fructose: at most 1% w / w, in particular not more than 0.7% w / w; Glucose: at most 4.5% w / w, in particular not more than 4.1% w / w; Lactose: at most 0.1% w / w, especially undetectable, Maltose: at most 5.5% w / w, in particular not more than 5.2% w / w; Sucrose: at most 0.1% w / w, especially undetectable, The concentrations of the individual sugars are based on the total weight of the baked product.

[0034] The present invention also relates to baked products having the sugar content mentioned above. Baked products with a low sugar content are of great relevance to many consumers. Recent surveys have shown that 60% of consumers in both Europe and the USA are trying to reduce their sugar consumption.

[0035] Three-enzyme cocktail As mentioned above, a cocktail of three enzymes is used in the method of the present invention. Details regarding the enzymes, including their activity, are provided below. However, it should be kept in mind that the given activity is measured in an in vitro system under standardized conditions (temperature, pH, humidity, etc.). The activity of the enzyme depends on the conditions in which the enzyme is present. Therefore, the activity in the dough and during baking may differ from the in vitro activity shown herein.

[0036] The alpha-amylase (EC 3.2.1.1) used is an enzyme that hydrolyzes alpha-1,4-glycosidic bonds in oligo- or polysaccharides, such as those in starch, to yield maltose, but does not act on maltose itself. Intermediate oligosaccharides, such as dextrins, are formed in this manner. Alpha-amylase is an endoglycosidase that cleaves internal glycosidic bonds within oligo- or polysaccharides.

[0037] The alpha-amylase can be of fungal or bacterial origin. Fungal alpha-amylases are preferred. The fungal source can be from the Aspergillus genus, such as Aspergillus oryzae, Aspergillus niger, or Aspergillus kawachii. Examples of commercially available compositions containing alpha-amylases are FUNGAMYL™, including Fungamyl 4000 SG and Fungamyl Prime BAN® (both from Novozymes, Denmark), MYCOLASE®, Bakezyme P180, Bakezyme P500 (DSM, Gist Brocades), Grindamyl A 1000, Grindamyl A 5000, Grindamyl A 10000, Grindamyl A 14000 (from IFF / Dupont), and Veron M4 (from AB Enzymes). Alpha-amylases of bacterial origin suitable for use in the present invention include Biobake 2500 (Kerry Ingredients), BAN 800 MG (Novozymes), Bakezymes AN 301 (DSM), and Grindamyl Max life (IFF / Dupont).

[0038] Particularly suitable for use in the present invention are fungal alpha-amylases, which are endo-amylases that hydrolyze (1,4)-alpha-D-glycosidic bonds in starch polysaccharides, and fungal alpha-amylases obtained from Aspergillus oryzae.

[0039] Alpha-amylases are commonly used in bread to, among other things, improve brown rind color, ensure a fine and uniform crumb texture, and / or increase bread volume. However, in the present invention, the key function of alpha-amylase is its ability to break down starch to yield mono- and disaccharides for use in the yeast fermentation process.

[0040] As will be apparent from the examples herein, a suitable alpha-amylase for use in the present invention is contained in the commercial product Fungamyl® 4000 SG from Novozymes, Copenhagen. Other alpha-amylases have also been tested and found suitable for use. These include the enzymes Fungamyl from Novozymes, Grindamyl from IFF / Dupont, Bakezyme from DSM, and Veron M4 from AB Enzymes.

[0041] Fungamyl® 4000 SG contains alpha-amylase derived from Aspergillus oryzae. It has an activity of 4000 FAU-F / g. According to the data sheet from Novozymes, the enzyme occurs as granules that are yellow to light brown in color and have a particle size of approximately 50 to 212 microns; have a density of approximately 0.6 g / ml; and are readily soluble in water at all concentrations encountered in normal use. Other alpha-amylases with the same characteristics, or characteristics that deviate by at most 10% from the above-mentioned characteristics, are contemplated as suitable for use in the present invention; for example, one characteristic is activity, which may be in the range of 3600 to 4400 FAU-F / g; particle size may be 45 to 233 microns; and density may be 0.54 to 0.66 g / ml. FAU-F is a measure of enzyme activity. FAU refers to fungal alpha-amylase units, i.e., the amount of enzyme that will degrade 5.26 g of starch per hour using Novozymes' standard method for determining alpha-amylase activity. Tests for alpha-amylase activity are well known in the art. See, for example, the test described by Sigma Aldrich or in Bernfeld, P. (1955) Methods in Enzymology 1, pp. 149-158. Further methods are published in Enzymology, and the selection and application of a method is within the skill of one in the art.

[0042] Alpha-amylases are active (relative activity, at least 40% of maximum activity) in the temperature range of 30 to 65°C, and approximately 100% relative activity at temperatures of 50 to 55°C. Alpha-amylases also have optimal activity (greater than 30% relative activity) in the pH range of 3.5 to 7.3, and approximately 100% relative activity at about pH 4.5 to about 5.3. Activity decreases at temperatures of approximately 60-65°C, and the enzyme is 100% inactivated at approximately 75°C. Alpha-amylases begin to inactivate rapidly above about 55°C, i.e., before starch gelatinizes (at about 60°C), and are believed to have no or little initial activity during baking at about 60 to about 100°C. Therefore, alpha-amylases are believed to contribute little or no initial activity to the final sugar content of baked products.

[0043] The commercial product Fungamyl® 4000 SG contains approximately 59% w / w alpha-amylase CAS No. 900-90-2 (defined as the enzyme concentration on a dry matter basis), approximately 14% w / w wheat flour CAS No. 130498-22-5, approximately 10% w / w wheat starch CAS No. 9005-25-8, approximately 10% w / w water CAS No. 7732-18-15, and approximately 7% w / w dextrin CAS No. 9004-53-9.

[0044] If Fungamyl® 4000 SG is used, it is typically used in an amount ranging from about 5 to about 15 ppm / kg of flour, such as from about 6 to about 12 ppm / kg of flour, or from about 7 to about 10 ppm / kg of flour, such as about 8 ppm / kg of flour. If another alpha-amylase is used, one skilled in the art will know how to calculate a suitable amount based on the activity exhibited by Fungamyl® 4000 SG and the other alpha-amylase used.

[0045] For alpha-amylases such as Fungamyl® used herein, the following applies: 5 ppm ≒ 20 Fau 7 ppm ≒ 28 Fau 10 ppm ≒ 40 Fau 12 ppm ≒ 48 Fau 15 ppm ≒ 60 Fau

[0046] The thermolabile alpha-amylase is typically used in an amount corresponding to a range of about 20 to about 48 Fau / kg of flour, such as about 28 to about 40 Fau / kg of flour.

[0047] Other commercial products may contain the same or different alpha-amylases suitable for use in the present invention, and such products are also contemplated as being suitable for use in the present invention.

[0048] Compared to the Fungamyl® 4000 SG product, suitable alpha-amylase compositions may have variations in flour content (flours other than wheat may be used), variations in flour concentration (concentrations other than 90% by weight may be used), etc. Thus, compositions comprising alpha-amylase suitable for use in the present invention may include: alpha-amylase in a concentration range of 50 to 70% w / w; Flour in a concentration range of 10 to 25% w / w; starch in a concentration range of 5 to 15% w / w; Water in the concentration range of 0.5-2% w / w, Dextrin in a concentration range of 4 to 12% w / w.

[0049] The compositions set forth above are merely examples of suitable compositions. Other compositions may be suitable, provided they contain an alpha-amylase suitable for this use. Generally, such compositions contain one or more ingredients that stabilize the enzyme upon storage or allow for easy handling of the enzyme. Suitable compositions may be in solid or liquid form.

[0050] Small amounts of trace elements from the production process may be present in the composition, typically no more than a few percent at most.

[0051] Glucoamylase (1,4-alpha-D-glucan glucohydrolase, EC 3.2.1.3), also designated amyloglucosidase, is an enzyme that catalyzes the release of beta-D-glucose from the non-reducing ends of starch or related oligo- and polysaccharides.

[0052] The sweetness intensity of glucose obtained in the final baked product is believed to be primarily due to the action of amyloglucosidase and its ability to release glucose. Additionally, amyloglucosidase is believed to participate in the Maillard reaction, which results in a more fragrant baked product with a golden crust.

[0053] The amyloglucosidase used in the enzyme combination for use in the present invention is an enzyme that has optimum activity at about 60-65° C. and little activity at temperatures above 75° C. It has a relative activity of about 50% at temperatures from about 40 to about 75° C., the activity being measured after a 30 minute incubation period at the relevant temperature, pH 5.0.

[0054] Amyloglucosidase is commonly used in the baking industry to achieve a stronger browning effect.

[0055] As will be apparent from the examples herein, a suitable amyloglucosidase is GoldCrust 3300BG from Novozymes, Denmark. Other suitable amyloglucosidases are Grindamyl AG 1500C, FD48, plussweet G (all from IFF / Dupont), Bakezyme AG 800 and Bakezyme AG 1100 (both from DSM) and AMG 1100 BG (from Novozymes).

[0056] Gold Crust 3300BG is derived from Aspergillus niger. The enzyme activity is expressed in amyloglucosidase units / g (AGU / g, measured under reaction conditions of pH 4.3, 37°C, and 6 minutes of incubation time). Enzyme activity is determined based on glucose release and calculated relative to the enzyme standard (ESFA Journal, 16(10), October 2018 - https: / / dol.org / 10.2903 / j.efsa.2018.5450).

[0057] When Gold Crust® 3300BG is used, it is typically used in an amount ranging from about 100 to about 500 ppm / kg of flour, such as from about 150 to about 400 ppm / kg of flour, or from about 175 to about 400 ppm / kg of flour, such as from about 200 or 400 ppm / kg of flour. If another amyloglucosidase is used, one skilled in the art will know how to calculate a suitable amount based on the activity exhibited by Gold Crust® 3300BG and the other amyloglucosidase used.

[0058] For thermostable amyloglucosidases such as Gold Crust® used herein, the following applies: 150 ppm ≒ 495 AGU 175 ppm ≒ 578 AGU 200 ppm ≒ 660 AGU 400 ppm ≒ 1320 AGU 500 ppm ≒ 1650 AGU

[0059] Thermostable amyloglucosidase is typically used in an amount corresponding to a range of from about 578 to about 1650 AGU / kg of flour, such as from about 660 to about 1650 AGU / kg of flour.

[0060] The compositions set forth above are merely examples of suitable compositions. Other compositions may be suitable, provided they contain an alpha-amylase suitable for this use. Generally, such compositions contain one or more ingredients that stabilize the enzyme upon storage or allow for easy handling of the enzyme. Suitable compositions may be in solid or liquid form.

[0061] Maltogenic amylase (EC 3.2.1.133) can hydrolyze starch, amylose, and amylopectin to maltose. Maltogenic amylase is produced by bacteria such as Bacillus subtilis (Novamyl® 10000 BG) or Bacillus stearothermophilus. The enzyme used in the examples herein is derived from Bacillus subtilis.

[0062] Maltogenic amylases are commonly used in the baking industry to improve flexibility.

[0063] The crust of bread develops through the Maillard reaction, a high-heat chemical reaction between sugars and amino acids. Amino acids are abundant in flour and are not a limiting factor, whereas sugar content is considered to be a limiting factor.

[0064] As demonstrated in the examples herein, the maltogenic amylase contained in the commercial product Novamyl® 10000 BG has proven suitable in this context. Other suitable maltogenic amylases are Grindamyl Max life P100, U4, E50, Powerfresh 8100, Powerfresh 3000, Powerfresh 9740, Powerfresh 9450, Powerfresh 9460, Powerfresh 7001, Powerfresh 7002 (all from IFF / Dupont), Novamyl 3D, Sensea BG, Novamyl Rye, Novamyl Pro 80 BG and Novamyl Ro 12 BG (all from Novozymes), Bakemaster Master, Bakemaster Fresh XL, Bakemaster Man 10000, Bakemaster Alpha (all from DSM), Veron 1000, Veron AC, Veron BA, Veron Sort+, Veron ELS and Amylofresh (all from AB Enzymes).

[0065] Novamyl® 10000 BG contains a maltogenic amylase obtained from Bacillus subtilis. It has an activity of 10,000 MANU / g. It occurs as a light brown powder in the form of granules with a mean particle size of approximately 50-212 microns, which is highly flowable and low dusting. It has an approximate density of 0.6 g / ml. It is readily soluble in water at all concentrations encountered in normal use. Other maltogenic amylases with the same characteristics, or characteristics that deviate by at most 10% from the above-mentioned characteristics, are contemplated as suitable for use in the present invention; for example: one of the characteristics is activity, which may be in the range of 9,000-11,000 MANU / g; particle size may be 45-233 microns; and density may be 0.54-0.66 g / ml.

[0066] MANU is the maltose-producing amylase novum unit. 1 MANU is defined as the amount of enzyme that produces 1 μmol of glucose per minute using maltotriose as substrate under the following reaction conditions: pH = 5.0, temperature = 37°C, incubation time = 30 minutes. The enzymatic hydrolysis of maltotriose results in the release of glucose, which can be quantitatively determined using the hexokinase assay (EFSA Journal, 16(5), May 2018 - https: / / doi.org / 10.2903 / j.efsa.2018.5171).

[0067] Maltogenic amylase has ideal activity (relative activity, at least 80%) in the range of 50 to 75°C, and about 100% relative activity at temperatures of 57 to 65°C and a pH of 5.5. Maltogenic amylase also has optimal activity (more than 30% relative activity) in the pH range of 3.5 to 7.0, and about 100% relative activity at about pH 4.0 to about 5.0. Effect of temperature on maltogenic amylase activity. Maltogenic amylase was incubated at various temperatures at pH 5.5 for 30 minutes using maltotriose as a substrate.

[0068] The commercial product Novamyl® 10000 BG contains approximately 90% by weight wheat flour CAS No. 130498-22-5, 5% by weight sodium chloride CAS No. 7647-14-5, 4% by weight maltogenic amylase (defined as the enzyme concentration on a dry matter basis) CAS No. 160611-47-2, and 1% by weight water CAS No. 7732-18-5. For further details, reference is made to the data sheet issued by Novozymes, valid from 2017-08-24. Other commercial products may contain the same maltogenic amylase or other maltogenic amylases suitable for use in the present invention. Such products are also envisioned as suitable for use in the present invention. Compared to Novamyl® 10000 BG, suitable maltogenic amylase compositions may have variations in flour content (flours other than wheat may be used), variations in flour concentration (concentrations other than 90% by weight may be used), etc. Thus, compositions comprising maltogenic amylase suitable for use in the present invention may include: Flour in a concentration range of 80 to 95% w / w; NaCl in a concentration range of 2 to 10% w / w, maltogenic amylase in a concentration range of 2 to 10% w / w; Water in the concentration range of 0.5-2% w / w.

[0069] Small amounts of trace elements from the production process may be present in the composition.

[0070] When Novamyl® 10000 BG is used, it is typically used in an amount ranging from about 50 to about 300 ppm / kg of flour, such as about 100 to about 250 ppm / kg of flour, or about 125 to about 200 ppm / kg of flour, such as about 150 ppm / kg of flour. When another maltogenic amylase is used, one skilled in the art will know how to calculate a suitable amount based on the activity exhibited by Novamyl® 10000 BG and the other maltogenic amylase used.

[0071] As used herein, for maltogenic amylases, such as Novamyl, and thermostable amyloglucosidases, such as Gold Crust®, the following applies: 50 ppm ≒ 500 Manu 100 ppm ≒ 1000 Manu 125 ppm ≒ 1250 Manu 150 ppm ≒ 1500 Manu 250 ppm ≒ 2500 Manu 300 ppm ≒ 3000 Manu 400 ppm ≒ 4000 Manu

[0072] Maltogenic amylases are typically used in amounts corresponding to a range of about 500 to about 2500 Manu / kg of flour, such as about 1000 to about 2500 Manu / kg of flour.

[0073] The compositions set forth above are merely examples of suitable compositions. Other compositions may be suitable, provided they contain an alpha-amylase suitable for this use. Generally, such compositions contain one or more ingredients that stabilize the enzyme upon storage or allow for easy handling of the enzyme. Suitable compositions may be in solid or liquid form.

[0074] The enzymes also impart other beneficial properties to the final product, such that, as can be seen from the examples herein, the final product has superior properties with respect to rind color, product shape, uniformity, cell size, cell wall, cell morphology, and crumb color.

[0075] The dough may also contain other enzymes such as thermostable alpha-amylases, lipases, and xylanases, but these enzymes do not contribute to the sugar content of the final product or the observed proofing time.

[0076] Ingredients in dough The flour used in this method can be of any origin, provided that it contains the required amount of damaged starch.Flour can be wheat flour, whole wheat flour, heat-treated flour, cake flour, rye flour, sieved rye flour, oat flour, barley flour, triticale (bread) flour, rice flour, corn flour, potato flour, heat-treated flour, bleached flour or their mixture, and / or flour can contain tapioca starch, corn starch, potato starch, etc.

[0077] As demonstrated in the examples herein, the flour suitable for use in the present invention is wheat flour.Wheat flour can be any suitable wheat flour, for example, one or more selected from the group consisting of all-purpose flour, bread flour, German 550 flour, modified flour, Manitoba flour, durum wheat flour, flour based on soft or hard wheat types, emmer wheat, spelt wheat and cake flour, other commercially available wheat flour, and combinations thereof.

[0078] Generally speaking, there are four types of wheat flour. White flour is made only from the endosperm of the wheat grain. Brown flour contains part of the germ and bran of the grain, while whole grain or wholemade flour is made from the entire grain, including the bran, endosperm, and germ. Germ flour is made from the endosperm and germ, excluding the bran. Any of the four types are suitable for use in the present invention.

[0079] As mentioned above, the flour used must have a certain content of damaged starch.In the present invention, the content is at least 5% w / w (based on the total weight of flour).Generally, the content of damaged starch is at most 20% w / w.Therefore, the preferred content of damaged starch is 5-20% w / w or 6% w / w or more, 7% w / w or more, 8% w / w or more, 9% w / w or more, 10% w / w or more, 11% w / w or more or 12% w / w or more.In the embodiment of this specification, flour is used, and the content of damaged starch is preferred to be 5-12%, particularly 7-9% w / w (based on the total weight of flour).When flour is used in combination with starch, the total content of damaged starch is as above.

[0080] Various starches may be used as adjuvants to the flour.

[0081] Suitable yeasts for use in the present invention are any yeasts conventionally used in yeast-raised bakery products. Suitable yeasts include dry yeast, sugar-stable yeast, and regular yeast. A particularly suitable yeast is Saccharomyces cerevisiae. In the examples herein, standard Danish yeast (Malteser's yeast) was used.

[0082] If necessary, the pH of the dough is adjusted to a pH in the range of about 4 to about 5, such as about 4.5 to 5, by adding one or more pH-adjusting agents. The pH adjustment may be done to ensure the desired activity of the enzymes.

[0083] The dough may also include other ingredients commonly used in dough. Such ingredients are typically mixed together with the other ingredients during dough preparation. Suitable additives include one or more of the following: Emulsifiers, fiber (such as maltodextrin, polydextrose, inulin), triglycerides, fats, pH adjusting additives, proofing adjusting additives, shortening agents, dough strengtheners, flour improvers, other enzymes including enzymes that strengthen dough; oxidases, hemicelluloses, lipases, proteases, combinations thereof, ascorbic acid, sodium chloride, preservatives, chemical leavening agents and other ingredients commonly used in baked goods.

[0084] Mixing may be accomplished by any suitable method, including a continuous mixer system, a spiral mixer, or a fork mixer.

[0085] After mixing all the ingredients, the resulting dough was left to proof under suitable conditions. As mentioned above, the proofing time is significantly reduced compared to dough with added sugar. The proofing time may be reduced by 30%, such as 40% or even 50%. Proofing is usually carried out at a slightly elevated temperature compared to room temperature. The temperature is usually in the range of about 20 to about 40°C, particularly about 25 to about 35°C or about 25 to about 30°C, and the relative humidity is in the range of 75-90% RH.

[0086] Dough can also be obtained using other methods, such as the sponge method, straight dough method, pooled dough method, liquid dough method, CBP (Chorleywood Bread Process), extended fermentation, or frozen techniques. The sponge method is a two-step breadmaking process. In the first step, a sponge is made and allowed to ferment for a period of time, and in the second step, the sponge is added to the final dough ingredients. The straight dough method is a single-mix breadmaking process. The dough is made from all ingredients, which are put together and combined in a single kneading or mixing session, followed by fermentation. CBP (Chorleywood Bread Process) allows for the use of lower-protein wheat and reduced processing time. Dough can also be prepared in a stepwise manner. Such a stepwise procedure may include a preliminary step in which the dough is softened, followed by the addition of enzymes and proofing the dough. Generally, enzymes are not added in the preliminary step, but there may be situations in which the inclusion of one or more enzymes is beneficial to the final result of the final product.

[0087] The dough obtained after mixing and the dough obtained after proofing are also objects of the present invention.

[0088] The object of the present invention is also the fabric itself. Therefore, the following are the objects of the present invention: i) dough that is primarily frozen before and to delay proofing (unproofed dough); ii) Frozen, optionally shaped dough, i.e. after proofing and optionally shaped into the desired form, followed by in-freezing and remaining stable (pre-proofing dough). iii) Prebaked products, i.e., dough is proofed, formed into the desired shape, and 70-85% prebaked; iv) Baked products, i.e. dough, are proofed, formed into the desired shape and baked.

[0089] The following notations are also used: i) thaw and serve (ready to eat immediately after thawing), ii) thaw and bake (pre-baked), iii) pre-proofing dough (freezer to oven), and iv) raw dough (to be proofed and baked).

[0090] Therefore, bake-off products, ie proofed doughs that have been baked to a certain extent, are also objects of the present invention, but which require further baking before consumption (pre-baked products).

[0091] The dough of the present invention contains flour with a damaged starch content of 5% w / w or more (relative to the total flour content), such as 5 to 10% w / w, 6 to 10% w / w, or 7 to 9% w / w, a composition containing thermolabile alpha-amylase, and thermostable amyloglucosidase and maltogenic amylase; yeast; water, and optionally other ingredients commonly used in dough preparation. The dough does not contain added sugar. The damaged starch content is described above. In some cases, the dough may also contain one or more fibers, such as maltodextrin or inulin. The enzyme content is described previously herein.

[0092] Before or after proofing, the dough may be formed into the desired shape. The dough is subjected to freezing, which typically involves a pre-freezing step at a temperature of about -35 to -45°C, such as about -38°C, for a period of about 10 to about 40 minutes, such as about 15 to about 30 minutes, followed by stable freezing at about -18°C. The frozen product is thawed before baking or placed directly into an oven for baking.

[0093] The freezing step is typically performed when the product is sold as a pre-proofed or unproofed product, meaning the consumer must bake the product themselves. With unproofed products, the consumer must both proof and bake the product themselves.

[0094] The dough can be frozen so that the consumer only needs to bake the dough to obtain the baked product. Thus, the present invention also relates to the dough obtained after proofing, and to the dough that has been frozen. When the frozen dough is baked, the baked product described below is obtained. Freezing of the dough is typically used for laminated dough.

[0095] The proofed product is baked or otherwise treated to obtain the final product. Baking is typically carried out at a temperature in the range of about 150 to 280°C or about 180 to 250°C, with the product's core temperature being 60 to 100°C, 70 to 100°C, 90 to 100°C, or 95 to 100°C. Instead of baking, the dough may be steamed, thus obtaining a product as steam bread. Steaming is usually carried out at a temperature of about 100°C, but the product's core temperature is the same as when baking is used. The dough may also be proofed, followed by cooking and baking. Thus, the baking step can be replaced by a steaming step.

[0096] At the beginning of the baking process, the dough temperature is approximately room temperature; when placed in the oven, as the dough temperature rises, alpha-amylase becomes inactive (or becomes significantly less active) and yeast is inactivated. During this process, the combination of amyloglucosidase and maltogenic amylase is active. While the first enzymatic step provides sugars as a feed for the yeast, this second step provides sugars to the baked product so that consumers perceive it as tasty, savory, and with a unique, desirable flavor and texture. Thus, at the temperatures at which mixing and proofing occurs, not all enzymes are active (or equally active). Not all sugars that would be produced under ideal conditions for all enzymes present are produced during mixing and proofing, because if they were, all or most of the sugar content would be used by the yeast, leaving no specific sugar content in the final baked product. Thus, alpha-amylase and the two enzyme combinations of amyloglucosidase and maltogenic amylase have different activity patterns at different temperatures.

[0097] Baking results in a baked product having a higher total mono- and disaccharide content than that of the dough ingredients, and, as can be seen from the examples herein, results in softer buns and crispier croissants.

[0098] Baked goods The present invention provides i) fructose in a concentration of at most 1% by weight (for the types of bread exemplified: 0.7, 0.6, 0.6%), such as at most 2.0%, at most about 2.6%, or not more than 0.8% by weight, not more than about 0.7% by weight, ii) glucose at a concentration of at most 4.5 wt.%, such as at most 4.3 wt.%, at most 4.2 wt.%, or at most 4.1 wt.%, where glucose may be present in a concentration range of about 3.5 to about 4.5 wt.% (for the exemplified bread types: (3.8, 4.1, 3.7%)); iii) lactose at a concentration of at most 0.5% by weight, or at most 0.4% by weight, or at most 0.3% by weight, or at most 0.2% by weight, or at most 0.1% by weight (in all exemplified bread types the concentration was 0.1% or less (undetectable)); iv) maltose at a concentration of at most 5.5% by weight, such as at most 5.4% by weight, at most 5.3% by weight, or in a concentration range of 2.5 to 5.5% by weight (for the types of bread exemplified: 4.3, 5.2, 3.2), v) also for baked products containing sucrose in a concentration of at most 0.5% by weight, or at most 0.4% by weight, or at most 0.3% by weight, or at most 0.2% by weight, or at most 0.1% by weight (for all exemplified bread types: 0.1% or less (not detectable)), Concentrations are based on the total weight of the baked product.

[0099] In particular, the total concentration of mono- and disaccharides (measured as fructose, glucose, lactose, maltose and sucrose) is at most about 10% w / w, such as in the range of 7.5 to 10% w / w, based on the total weight of the baked product.

[0100] Typically, the concentrations of the individual sugars are: Fructose: at most 1% w / w, in particular not more than 0.7% w / w, such as 0.4% to 0.6% w / w; Glucose: at most 4.5% w / w, in particular not more than 4.1% w / w, such as 1.7% to 3.7% w / w; Lactose: at most 0.1% w / w, especially undetectable, Maltose: at most 5.5% w / w, especially 5.2% w / w or less, such as levels of 2.9% to 3.6% w / w; Sucrose: at most 0.1% w / w, especially undetectable, Concentrations are based on the total weight of the baked product.

[0101] Any combination of the concentrations mentioned for the content of the individual sugars in the above paragraphs is applicable to and within the scope of this application. Thus, the baked product may contain: 0.7% by weight of fructose, 4.5% by weight glucose, at most 0.1% by weight of lactose, 2.9% by weight of maltose, and At most 0.5% by weight sucrose can be achieved.

[0102] As can be seen from Figures 3, 4 and 6, the concentration of individual sugars can also be based on the total amount of sugars in the baked product. Based on the total sugar content in the product (in particular the content of fructose, glucose, lactose, maltose and sucrose), the content of individual sugars can be: Fructose: at most 10% by weight or at most 9% by weight, at most 8% by weight or at most 7% by weight; Glucose: in the range of 25 to 50% by weight, such as at most 50% by weight or at most 49% by weight, at most 48% by weight, at most 45% by weight, or at most about 35% by weight or at most about 33% by weight, at most about 32% by weight, at most about 31% by weight, or at most about 30% by weight; Lactose: at most about 5% by weight, such as at most about 4% by weight, at most about 3% by weight, at most about 2% by weight, or at most about 1% by weight; Maltose: may range from about 35 to 70% by weight, such as at most about 65%, at most about 60%, or at most about 35 to 70%, such as at most 55%, at most 50%, at most 45%, at most 44%, at most about 43%, or at most about 42% by weight.

[0103] As previously mentioned herein, any combination of the contents for the individual sugars in the above paragraphs is applicable to and within the scope of the present application.

[0104] The baked product according to the invention is obtainable by the method described herein.

[0105] Baked products according to the present invention can be in the form of hamburger buns, sandwich buns, whole bread, bread, muffins, pretzels, rolls, tortillas, pizza, bagels, pita, ciabatta, gluten-free, focaccia, baguettes, loaf, sandwiches, waffles, pancakes, laminated dough, croissants, pastry puffs, cookies, biscuits and the like.

[0106] When the baking step is steaming, the baked product according to the invention may be a steam bread.

[0107] The baked products according to the present invention or obtained by the method according to the present invention can be consumed by people suffering from fructose intolerance. Fructose intolerance can be hereditary fructose intolerance (HFI), which is an inborn error of fructose metabolism caused by a deficiency of the enzyme aldolase B. When fructose is taken up, the enzyme blockade of aldolase B causes the accumulation of fructose-1-phosphate, which over time leads to liver cell death. Symptoms of HFI include vomiting, convulsions, irritability, hypoglycemia, bleeding, and potential renal failure.

[0108] Synergistic combinations of enzymes The present invention also relates to a synergistic combination of a thermolabile alpha-amylase, a thermostable amyloglucosidase, and a maltogenic amylase, which, when used in a method for producing baked products without any added sugars, results in a baked product containing 1% w / w or less, particularly 0.7% w / w or less, of fructose, the weight being based on the weight of the baked product. As described herein, it is envisioned that the synergistic effect of the enzymes present in the dough is obtained in the first enzymatic step. Thus, it is envisioned that not only does the alpha-amylase contribute to providing sugars to the yeast for consumption during fermentation, but that the maltogenic amylase, although not very active at room temperature and proofing temperatures, also contributes to the release of maltose, and that there may also be a contribution from the combination of amyloglucosidase and maltogenic amylase in such a way that the amyloglucosidase contributes, for example, to the release of glucose from maltose.

[0109] Furthermore, in cases where it is desirable to add a certain amount of sugar, but in a smaller amount than is normally used, it is possible to replace part of the sugar with the enzyme cocktail of the present invention. Furthermore, by replacing a certain amount of sugar added to a dough with the enzyme cocktail of the present invention, a dough and baked product can be obtained that is just as good as a product without any reduction in sugar content. Thus, the enzyme cocktail of the present invention can also be used in situations where the goal is not "no added sugar," but rather a reduction in added sugar.

[0110] The synergistic combination is used in the process according to the invention to obtain the baked product according to the invention.

[0111] A synergistic combination typically comprises a thermolabile alpha-amylase, a thermostable amyloglucosidase and a maltogenic amylase. a thermolabile alpha-amylase of 20 to 48 Fau or 28 to 40 Fau; a thermostable amyloglucosidase of 578 to 1650 Agu or 660 to 1650 Agu, and maltogenic amylase in proportions corresponding to 500 to 2500 Manu or 1000 to 2500 Manu.

[0112] Thus, by way of example, if one intends to use 1 g of synergistic combination per kg of flour, the 1 g combination should contain 20 to 48 Fau or 28 to 40 Fau of thermolabile alpha-amylase, 578 to 1650 Agu or 660 to 1650 Agu of thermostable amyloglucosidase, and 500 to 2500 Manu or 100-2500 Manu of maltogenic amylase.

[0113] Similarly, if one intends to use 10 g of the synergistic combination per kg of flour, the 10 g combination should contain 20 to 48 Fau or 28 to 40 Fau of the thermolabile alpha-amylase, 578 to 1650 Agu or 660 to 1650 Agu of the thermostable amyloglucosidase, and 500 to 2500 Manu or 100 to 2500 Manu of the maltogenic amylase.

[0114] The composition of the synergistic combination may be adapted for a particular use. Thus, for example, in buns or toast, such a synergistic combination may comprise a thermolabile alpha-amylase, a thermostable amyloglucosidase, and a maltogenic amylase. a thermolabile alpha-amylase of 24 to 48 Fau or 24 to 40 Fau; a thermostable amyloglucosidase of 660 to 1650 Agu or 660 to 1485 Agu, and It may contain a proportion corresponding to 500 to 1500 Manu or 1000 to 1500 Manu of maltogenic amylase.

[0115] Premix The present invention also relates to a bread premix or a premix for obtaining baked products. The premix typically contains flour, the enzyme combination described herein, and optionally other ingredients such as emulsifiers, sodium chloride, yeast, fiber, ascorbic acid, nuts, grains, etc. The premix does not contain added sugar. The flour can be flour from grains such as wheat flour, corn flour, rye flour, barley flour, oat flour, rice flour, sorghum, soy flour, and combinations thereof. The premix can be suitable for obtaining bread, buns, etc., or for obtaining laminated dough-based products (such as croissants). When a product is made from the premix, water and yeast are added to the premix, and the resulting dough can be proofed and baked immediately.

[0116] All details and particulars described herein with respect to one aspect of the invention apply mutatis mutandis to all other aspects of the invention, and vice versa.

[0117] The following figures and examples are presented below to illustrate the present invention.

[0118] They are intended to be illustrative and should not be construed as limiting in any way. [Brief explanation of the drawings]

[0119] [Figure 1A] Figure 1 shows the proofing of buns using the same yeast level, but using two doughs, one of which contains 7% w / w sugar (relative to the amount of flour used), and the other of which does not contain added sugar, but is instead prepared according to the present invention.The results clearly show that the dough according to the present invention proofes faster than the dough containing added sugar. [Figure 1B]Figure 1 shows the effect of different yeast levels on proofing time, showing that nearly identical proofing times can be achieved with less yeast using the method of the present invention compared to dough containing 7% w / w added sugar. [Figure 2] Figure 1 shows the appearance of two baked products, one made with added sugar (labeled 1) and another product according to the invention (labeled 2), both of which have an acceptable appearance (see Example 1). [Figure 3A] Figure 3 shows the percentage distribution of sugars in a pan bread (Example 1); 100% corresponds to the total amount of sugars. Figure 3A shows the results for bread with 3.3% added sugars, and Figure 3B shows the results for bread with no added sugars. [Figure 3B] Figure 3 shows the percentage distribution of sugars in a pan bread (Example 1); 100% corresponds to the total amount of sugars. Figure 3A shows the results for bread with 3.3% added sugars, and Figure 3B shows the results for bread with no added sugars. [Figure 4A] Figure 4 shows the percentage distribution of sugars in wheat bread (Example 2); 100% corresponds to the total amount of sugars. Figure 4A shows the results for wheat bread with 3% added sugars; Figure 4B shows the results for wheat bread with 5% added sugars, and Figure 4C shows the results for wheat bread with no added sugars. [Figure 4B] Figure 4 shows the percentage distribution of sugars in wheat bread (Example 2); 100% corresponds to the total amount of sugars. Figure 4A shows the results for wheat bread with 3% added sugars; Figure 4B shows the results for wheat bread with 5% added sugars, and Figure 4C shows the results for wheat bread with no added sugars. [Figure 4C] Figure 4 shows the percentage distribution of sugars in wheat bread (Example 2); 100% corresponds to the total amount of sugars. Figure 4A shows the results for wheat bread with 3% added sugars; Figure 4B shows the results for wheat bread with 5% added sugars, and Figure 4C shows the results for wheat bread with no added sugars. [Figure 5]Figure 1 shows the appearance of two baked buns. The product on the left is obtained by adding 14% sugar (relative to flour content), and the figure on the right is obtained by the method according to the present invention. Both products have acceptable appearance (see Example 3). [Figure 6] FIG. 1 shows the percentage distribution of sugars in a baking pan (Example 3); 100% corresponds to the total amount of sugars. [Figure 7-1] FIG. 1 shows the results of a straight-through trial illustrating the synergistic effect obtained during proofing by using a thermolabile alpha amylase, a thermostable amyloglucosidase, and a maltogenic amylase. [Figure 7-2] Continued from Figure 7-1. [Figure 8A] FIG. 8A shows a croissant baked with 7% sugar in the dough, and FIG. 8B is a baked no-sugar croissant according to the invention. [Figure 8B] FIG. 8A shows a croissant baked with 7% sugar in the dough, and FIG. 8B is a baked no-sugar croissant according to the invention. [Figure 9] 1 shows the results of Example 8. Test 0 (left), Test 4 (right). [Figure 10] FIG. 1 shows the height of toast dough proofed at different times. [Figure 11] FIG. 1 shows images of toast dough proofed at different times. [Figure 12] FIG. 1 shows the height of bun dough proofed at different times. [Figure 13] FIG. 1 shows images of bun dough proofed at different times. [Figure 14] FIG. 1 shows the distribution of individual sugars in buns made with 10% sugar, 6% sugar + enzyme combination of the present invention, 6% sugar + enzyme combination of the present invention + 2% maltodextrin, 7% sugar, and 7% sugar + enzyme combination of the present invention + 2% maltodextrin. [Figure 15]FIG. 1 shows the distribution of individual sugars in buns made with 10% sugar, 6% sugar + enzyme combination of the present invention, 6% sugar + enzyme combination of the present invention + 2% maltodextrin, 7% sugar, and 7% sugar + enzyme combination of the present invention + 2% maltodextrin. [Figure 16] FIG. 1 shows the distribution of individual sugars in buns made with 10% sugar, 6% sugar + enzyme combination of the present invention, 6% sugar + enzyme combination of the present invention + 2% maltodextrin, 7% sugar, and 7% sugar + enzyme combination of the present invention + 2% maltodextrin. DETAILED DESCRIPTION OF THE INVENTION

[0120] material and method Analysis of the final baked products with regard to their individual sugar content and calorie content was carried out by Synlab, Malmø, Sweden, a No. 1008 and ISO / IEC 17025 accredited laboratory.

[0121] All flours used in the examples contain damaged starch at a concentration of 7-9% w / w based on the total weight of the flour.

[0122] Enzymes: thermolabile alpha-amylase, thermostable amyloglucosidase and maltogenic amylase are used in the examples in the following amounts per kg of flour: 8 ppm / kg of flour of thermolabile alpha-amylase, 200 ppm / kg or 400 ppm / kg of flour of thermostable amyloglucosidase, and 150 ppm / kg of flour of maltogenic amylase. The activity of the enzymes used can be calculated based on the text of the specification for each enzyme. [Example]

[0123] Preparation of baked products - whole wheat bread Two doughs (one without added sugar and one with added sugar) were prepared from the following ingredients: [Table 1]

[0124] All ingredients were mixed together in a mixer. Mixing was performed on slow speed for 90 seconds and on high speed for 380 seconds. A spiral mixer was used. The dough was then proofed for 50-55 minutes at a temperature of 36°C and 78% relative humidity. After proofing, the yeast was inactivated at 50-55°C and baked for 32 minutes at 180-250°C.

[0125] The visual results are shown in Figure 2, where 1 represents the baked product from Dough 1.1 and 2 represents the baked product from Dough 1.2.

[0126] Before baking, the two doughs were evaluated for stickiness, flexibility, extensibility, elasticity and dough temperature. No significant differences were found.

[0127] After baking, the breads were evaluated for rind color, product shape, uniformity, cell size, cell wall, cell morphology and crumb color. No differences were found.

[0128] Additionally, the content of individual sugars was assessed, with the following results:

[0129] [Table 2]

[0130] Figure 3 shows the content of individual sugars expressed as a percentage of the total amount of sugars.

[0131] As can be seen from the above results, there are significant changes, especially with regard to the content of individual sugars in the sugar-free product compared to the product with added sugars, notable for a small decrease in the content of fructose and an increase in the content of glucose and maltose. Additionally, in this example, a small decrease in total calories was observed. [Example]

[0132] Preparation of baked wheat bread Three doughs were prepared: one with 3% added sugar (B1), one with 5% added sugar (B2), and one with no added sugar (B3). The sugar content is based on the total amount of flour in the dough. The ingredients were:

[0133] [Table 3]

[0134] All ingredients were mixed in a mixer for 4 / 6 minutes, the dough was proofed for 50 minutes at 36°C and 78% relative humidity, then the yeast was inactivated at 50-55°C, and the dough was subsequently baked at a temperature of 180-250°C for 50 minutes.

[0135] After the ingredients were mixed, the doughs were evaluated. All doughs were acceptable. The results were as follows:

[0136] [Table 4]

[0137] In general, the addition of sugar makes the dough more flexible in consistency. Without the addition of sugar, the dough is less flexible and stretchy. However, after baking, all products had excellent properties in terms of the following parameters:

[0138] The evaluation parameters are shown below and are applicable to other examples herein.

[0139] [Table 5]

[0140] [Table 6]

[0141] [Table 7]

[0142] In terms of taste, a lower sugar intensity was noted in the baked products with no added sugar compared to the products with 5% added sugar.

[0143] After baking, the content of individual sugars was determined. The following results were obtained, with the results for individual sugars expressed as g / 100g:

[0144] [Table 8]

[0145] Figure 4 shows the content of individual sugars expressed as a percentage of the total amount of sugars. [Example]

[0146] Preparation of baked buns Two types of buns were prepared: one with 14% added sugar (A1) and the other without any added sugar. The dough was prepared with the following ingredients:

[0147] [Table 9]

[0148] All ingredients were mixed in a mixer for 60 seconds / 420 seconds, the dough was proofed for 50 minutes at 38°C and 84% relative humidity, then the yeast was inactivated at 50°C, and the dough was subsequently baked for 12 minutes at a temperature of 235 / 230°C.

[0149] The appearance of the baked buns is illustrated in FIG.

[0150] After the ingredients were mixed, the doughs were evaluated. All doughs were acceptable. The results were as follows:

[0151] [Table 10]

[0152] Dough with added sugar appears to be softer and more stretchy compared to dough without added sugar, but these properties do not adversely affect the processing of the dough.

[0153] After baking, evaluation of the buns showed the following results:

[0154] [Table 11]

[0155] As can be seen from the table above, only slight differences were observed. With no added sugar, the crumb tended to be more open and lighter in color. The no added sugar taste was less intense compared to the buns with 14% added sugar.

[0156] The content of each individual sugar was measured and the results were as follows:

[0157] [Table 12]

[0158] [Table 13]

[0159] FIG. 6 shows the content of individual sugars expressed as a percentage of the total amount of sugars.

[0160] As can be seen from the above results, there are significant changes, especially in the content of individual sugars in the sugar-free product compared to the product with added sugar, notably a smaller content of fructose, a smaller content of glucose, and an increased content of maltose. Furthermore, in this example, there is an approximately 10% reduction in total calories. [Example]

[0161] Effect of sugar and yeast content on proofing time The products based on the following ingredients were prepared:

[0162] [Table 14]

[0163] Enzymes / Additives [Table 15]

[0164] The dough and baked products were made as described in Example 3. [Example]

[0165] Straight Law Trial The dough was made from the following ingredients: The tested thermolabile alpha-amylase, amyloglucosidase and maltogenic amylase were added in amounts corresponding to those used in Examples 1 or 2.

[0166] The enzymes tested were: thermolabile alpha-amylase (Fau), thermostable amyloglucosidase (Gluco), and maltogenic amylase (Manu). Straight Method Recipe for Enzyme Test:

[0167] [Table 16]

[0168] [Table 17]

[0169] [Table 18]

[0170] The results are shown in Figure 7. The left panel shows the synergistic effect when alpha-amylase and amyloglucosidase are combined, increasing the volume after proofing from 3.3 (no added sugar) to 4.3 (i.e., 30%), or from 3.64 (with 3% added sugar to the recipe) to 4.3 (i.e., 18%). The volume index, when the dough has no enzyme and no sugar is 100, is as follows: Fau / Glu: 130g / ml Fat / Manufacturing: 117g / ml Gluco / manu:110g / ml 3% sugar: 110g / ml

[0171] The figure on the right shows that adding alpha-amylase or amyloglucosidase as a single enzyme showed an increase in volume after proofing compared to dough with no enzyme added and with no added sugar or 3% added sugar. The best results in terms of volume are achieved when all three enzymes are added. The volume index is as follows, with dough without enzyme and no sugar being 100: Alpha-amylase: 121g / ml Maltogenic amylase: 97g / ml Glucoamylase: 121g / ml All three enzymes: 135g / ml 3% sugar: 113g / ml

[0172] Fabric evaluation [Table 19]

[0173] As can be seen from the table above, the dough containing the enzymes is better than the dough without enzymes and sugars, and is better or similar to the dough with 3% sugars and no enzymes.

[0174] Volume & Crumb Assessment [Table 20]

[0175] After baking, the baked products made from the dough containing the enzyme are better than the baked products made from the dough without enzyme and sugar, and are better than or similar to the baked products made from the dough containing 3% sugar and no enzyme. The columns in the above table are the same as the previous table. [Example]

[0176] Laminated dough - croissant The croissants were made according to the following recipe:

[0177] Standard croissant recipe: [Table 21]

[0178] [Table 22]

[0179] [Table 23]

[0180] Croissants were made without added sugar but containing amounts of thermolabile alpha-amylase, thermostable amyloglucosidase, and maltogenic amylase. The results for the baked croissants are shown in Figures 8A (reference) and 8B (no added sugar).

[0181] Four no-sugar doughs were made and compared with a reference. All baked products resulting from the no-sugar dough had volume, texture, taste, sugar flavor, and color that were as good as or better than croissants with a 7% sugar content.

[0182] In an internal triangulation test with 25 participants, only one respondent noticed a difference. [Example]

[0183] Less added sugars This example illustrates that the enzyme combination claimed herein can replace as much as 30-40% of added sugars without any loss of quality.

[0184] [Table 24]

[0185] The results show that the enzyme combination of the present invention can replace 30-40% of the sugars without any loss of quality, and the use of the enzyme combination resulted in better softness and freshness compared to the benchmark, and the addition of fiber resulted in a more crumbly (drier) texture compared to the benchmark. Figure 8 shows the results from left to right: Test 0 to Test 4. [Example]

[0186] Reduced proofing time Toast and bun doughs with different sugar contents, with and without the enzyme cocktail of the present invention, were tested.

[0187] Proofing height based on toast recipe: [Table 25] Add all ingredients Mix to form the optimum dough Divide the dough ball into 50g portions Roll and shape the dough Pour into a cup glass Proof for 30 / 45 / 60 minutes (36C / 84rH)

[0188] The enzymes used were:

[0189] Enzyme solution [Table 26]

[0190] The results are shown in Figures 10 and 11. As can be seen from Figure 10, the increase in height after 30 minutes is about 66% for the dough with three enzymes, compared to about 33% for the dough containing 3% or 6% sugar. After 45 minutes, the increase is about 133% for the dough with three enzymes, compared to about 80% for the dough containing 3% or 6% sugar. After 60 minutes, the increase is about 200% for the dough with three enzymes, compared to about 80-150% for the dough containing 3% or 6% sugar. To obtain double the height compared to the starting value, the toast dough containing the three enzyme combination according to the present invention reaches this at least 15 minutes faster than that obtained with the dough with 0%, 3%, or 6% sugar and without the enzyme combination. Proofing height based on bun recipe:

[0191] [Table 27]

[0192] process: Add all ingredients Mix to form the optimum dough Divide the dough ball into 50g portions Roll and shape the dough Pour into a cup glass Proof for 30 / 45 / 60 minutes (36C / 84rH)

[0193] The enzymes used were (ppm / kg flour):

[0194] Enzyme solution [Table 28]

[0195] The results are shown in Figures 12 and 13. As can be seen from Figure 12, the increase in height after 30 minutes is about 266% for the dough with the three enzymes, compared to about 43% to 66% for the dough containing 6% or 14% sugar. After 60 minutes, the increase is about 200% for the dough with the three enzymes, compared to about 66% to 133% for the dough containing 6% or 14% sugar. After 90 minutes, the increase is about 233% for the dough with the three enzymes, compared to about 133% to 200% for the dough containing 6% or 14% sugar. To obtain double the height compared to the starting value, bun dough containing the three enzyme combination according to the present invention reaches this at least 15 minutes faster than that obtained with dough having 6% or 14% sugar and no enzyme combination. [Example]

[0196] Reduced sugar content This example illustrates that it is possible to replace part of the sugar with the enzyme combination according to the invention and obtain a product with a lower fructose content and a higher glucose and maltose content. The addition of 2% maltodextrin does not significantly change the sugar content compared to buns with the enzyme combination.

[0197] The recipe is as follows: [Table 29]

[0198] The dough also contains 6-8 ppm of heat-labile alpha amylase (Fungamyl).

[0199] Specific Embodiments 1. A method for producing a no-sugar-added baked product, comprising: i) mixing flour having a damaged starch content of at least 5% by weight with a thermolabile alpha-amylase; a composition containing a thermostable amyloglucosidase and a maltogenic amylase; yeast; water; and optionally other ingredients commonly used in dough preparation to obtain dough; ii) proofing the dough; iii) baking the dough at a temperature in the range of 180 to 250°C.

[0200] 2. The method according to item 1, wherein steps i) and ii) involve the action of a thermolabile alpha-amylase on starch polysaccharides in the flour to produce fermentable sugars.

[0201] 3. The method according to items 1 or 2, wherein step iii) involves the action of a thermostable amyloglucosidase and a maltogenic amylase on poly-, oligo- and / or disaccharides in the dough to increase the glucose and maltose content in the baked product.

[0202] 4. The method according to any one of items 1 to 3, wherein the thermolabile alpha-amylase is active at a temperature ranging from 30 to about 65°C.

[0203] 5. The method according to any of items 1 to 4, wherein the thermolabile alpha-amylase is selected from a fungal alpha-amylase or a bacterial alpha-amylase.

[0204] 6. The method according to any of items 1 to 5, wherein the alpha-amylase is a fungal alpha-amylase.

[0205] 7. The method according to item 6, wherein the fungal alpha-amylase is an endo-amylase that hydrolyzes (1,4)-alpha-D-glycosidic bonds in starch polysaccharides and is obtained from Aspergillus oryzae.

[0206] 8. The method according to any one of items 1 to 7, wherein the maltogenic amylase has optimal activity in the temperature range of 57 to 65°C.

[0207] 9. The method according to any of items 1 to 8, wherein the maltogenic amylase hydrolyzes (1,4)-alpha-D-glycosidic bonds in polysaccharides.

[0208] 10. The method according to any of items 1 to 9, wherein the maltogenic amylase is selected from amylases produced by bacteria.

[0209] 11. The method according to any of items 1 to 10, wherein the maltogenic amylase is produced by Bacillus subtilis (Novamyl 10000 BG) or Bacillus stearothermophilus.

[0210] 12. The method according to any one of items 1 to 11, wherein the thermostable amyloglucosidase has optimal activity in the temperature range of 60 to 65°C.

[0211] 13. The method according to any of items 1 to 12, wherein the thermostable amyloglucosidase hydrolyzes terminal 1,4-linked alpha-D-glycosidic bonds from maltooligo- and polysaccharides to produce beta-D-glucose.

[0212] 14. The method according to any one of items 1 to 13, wherein the thermostable amyloglucosidase is derived from Aspergillus niger.

[0213] 15. The process according to any of items 1 to 14, wherein the resulting baked product has a fructose content of at most 1% by weight.

[0214] 16. The method according to any one of items 1 to 15, wherein the yeast is Saccharomyces cerevisiae.

[0215] 17. Baked products i) fructose at a concentration of at most 1% by weight, ii) glucose in a concentration range of about 1.5 to about 4.5% by weight; iii) lactose at a concentration of at most 0.5% by weight, iv) maltose in a concentration range of 2.5 to 5.5% by weight; v) containing sucrose at a concentration of at most 0.5% by weight; Concentrations are in baked products relative to the total weight of the baked product.

[0216] 18. A baked product according to item 17, wherein the concentration of fructose is 0.4, 0.7, 0.6 or 0.6% by weight.

[0217] 19. The baked product according to item 17, wherein the concentration of glucose ranges from about 3.5 to about 4.5% by weight.

[0218] 20. The baked product according to item 17, wherein the concentration of glucose is 3.8, 4.1 or 3.7% by weight.

[0219] 21. A baked product according to item 17, in which the lactose concentration is 0.1% by weight.

[0220] 22. The baked product according to item 17, wherein the concentration of maltose ranges from about 2.9 to about 3.6% by weight.

[0221] 23. A baked product according to item 17, wherein the concentration of maltose is 4.3, 5.2 or 3.2% by weight.

[0222] 24. A baked product according to item 17, wherein the concentration of sucrose is 0.1% by weight.

[0223] 25. Baked products obtained by the process defined in any one of items 1 to 14.

[0224] 26. Baked products according to any of headings 17 to 25 in the form of hamburger buns, sandwich breads, whole breads, paninis, loaves, baguettes, bagels, ciabatta, gluten-free or pastry.

[0225] 27. A combination of alpha-amylase, amyloglucosidase and maltogenic amylase for use in producing baked products without the addition of any mono- or disaccharides during production.

Claims

1. Alpha-amylase (EC 3.2.1.1), an amyloglucosidase (EC 3.2.1.3) that is thermostable and has optimal activity at about 60-65°C, and a maltogenic amylase (EC 3.2.1.133) that has ideal activity in the range of 50 to 75°C, wherein the thermolabile alpha-amylase, thermostable amyloglucosidase and maltogenic amylase are a thermolabile alpha-amylase of 20 to 48 Fau or 28 to 40 Fau, a thermostable amyloglucosidase having a molecular weight of 578 to 1650 Agu or 660 to 1650 Agu; and The above combinations are present in a ratio corresponding to 500 to 2500 Manu or 1000 to 2500 Manu of maltogenic amylase.

2. 2. The combination according to claim 1 for use in the preparation of a bakery product.

3. 1. A method for producing a bakery product, comprising: i) mixing flour having a damaged starch content of at least 5% by weight with the combination according to claim 1 or 2; yeast; water and, optionally, other ingredients common to dough preparation, to obtain dough; ii) proofing the dough; iii) optionally shaping the dough into a desired shape; iv) optionally in-freezing the unbaked product at a temperature ranging from −35° C. to −45° C. for a time period of about 15 minutes to about 30 minutes, followed by freezing at about −18° C.; and v) optionally pre-baking or baking the shaped dough at a temperature in the range of from 180 to 250°C.

4. i) mixing flour having a damaged starch content of at least 5% by weight with the combination according to claim 1 or 2; yeast; water and, optionally, other ingredients common to dough preparation, to obtain dough; ii) proofing the dough; iii) optionally shaping the dough into a desired shape; iv) optionally in-freezing the unbaked product at a temperature ranging from −35° C. to −45° C. for a time period of about 15 minutes to about 30 minutes, followed by freezing at about −18° C.; and 4. The method of claim 3, further comprising: v) optionally pre-baking or baking the shaped dough at a temperature in the range of from 180 to 250°C.

5. i) mixing flour having a damaged starch content of at least 5% by weight with the combination according to claim 1 or 2; yeast; water and, optionally, other ingredients common to dough preparation, to obtain dough; ii) proofing the dough; iii) optionally shaping the dough into a desired shape; iv) optionally in-freezing the unbaked product at a temperature ranging from −35° C. to −45° C. for a time period of about 15 minutes to about 30 minutes, followed by freezing at about −18° C.; and 4. The method of claim 3, comprising: v) pre-baking the optionally shaped dough at a temperature in the range of 180 to 250°C, followed by in-freezing the pre-baked product at a temperature in the range of -35°C to -45°C for a time period of about 15 to about 30 minutes, followed by freezing at about -18°C.

6. i) mixing flour having a damaged starch content of at least 5% by weight with the combination according to claim 1 or 2; yeast; water and, optionally, other ingredients common to dough preparation, to obtain dough; ii) proofing the dough; iii) forming the dough into a desired shape; iv) optionally in-freezing the unbaked product at a temperature ranging from −35° C. to −45° C. for a time period of about 15 minutes to about 30 minutes, followed by freezing at about −18° C.; and 4. The method of claim 3, further comprising: v) optionally baking the shaped dough at a temperature in the range of from 180 to 250°C.

7. i) mixing flour having a damaged starch content of at least 5% by weight with the combination according to claim 1 or 2; yeast; water and, optionally, other ingredients common to dough preparation, to obtain dough; ii) proofing the dough; iii) optionally shaping the dough into a desired shape; iv) in-freezing the unbaked product at a temperature ranging from -35°C to -45°C for a period of about 15 to about 30 minutes, followed by freezing at about -18°C; and 4. The method of claim 3, comprising optionally pre-baking or baking the optionally shaped dough at a temperature in the range of from 180 to 250°C.

8. i) mixing flour having a damaged starch content of at least 5% by weight with the combination according to claim 1 or 2; yeast; water and, optionally, other ingredients common to dough preparation, to obtain dough; ii) proofing the dough; iii) forming the dough into a desired shape; iv) in-freezing the unbaked product at a temperature ranging from -35°C to -45°C for a period of about 15 to about 30 minutes, followed by freezing at about -18°C; and 4. The method of claim 3, comprising optionally pre-baking or baking the optionally shaped dough at a temperature in the range of from 180 to 250°C.

9. a) a flour having a damaged starch content of at least 5% by weight, with the combination according to claim 1; yeast; water and, optionally, other ingredients common to the preparation of dough, to obtain dough; b) proofing the dough; 4. The method of claim 3, comprising c) baking the dough at a temperature in the range of 180 to 250°C.

10. 10. A method according to any one of claims 3 to 9, in which the time to proof to obtain a dough of the specified height is reduced by 30% to 50% compared to the time to proof a dough to the same specified height, where a comparative dough has the same ingredients but for the omission of the combination according to claim 1 or 2, and but for the inclusion of 6-7% sugar.

11. 11. The method according to any one of claims 3 to 10, wherein the proofing time to obtain a double height compared to the starting value is at least 15 minutes faster for doughs containing the combination according to claim 1 or 2 than that obtained for doughs having 6% or 14% sugar and not having the combination according to claim 1 or 2, such as about 15 to 30 minutes faster.

12. 12. The method of any one of claims 3 to 11, wherein the steps of mixing and proofing involve the action of the thermolabile alpha-amylase of claim 1 on starch polysaccharides in the flour to produce fermentable sugars.

13. 13. The method according to any one of claims 3 to 12, wherein the proofing step involves the action of the thermostable amyloglucosidase according to claim 1 and the maltogenic amylase according to claim 1 on poly-, oligo- and / or di-saccharides in the dough to increase the glucose and maltose content in the baked product.

14. 10. The method according to any one of claims 4, 6 and 9, wherein the dough is baked at a temperature in the range of 180 to 250°C, resulting in a baked product having a fructose content of at most 1% by weight.

15. The dough is baked, i) fructose, at a concentration of at most 2.6% by weight, such as at most 2.0% by weight or about 1% by weight, ii) glucose at a concentration ranging from about 1.5 to about 4.5% by weight; iii) lactose at a concentration of at most 0.5% by weight, iv) maltose in a concentration range of 2.5 to 5.5% by weight; v) a baked product is obtained which contains sucrose in a concentration of at most 0.5% by weight, 10. The method of claim 4, 6 or 9, wherein the concentration is based on the total weight of the baked product.

16. 3. The combination according to claim 2, wherein the bakery product is a baked product having a fructose content of 1% w / w or less.

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