Method for manufacturing baking products without added sugar

Abstract

The present invention relates to a baking product manufactured without any addition of sugar, which still possesses a suitable sweetness intensity and excellent taste. The baking product has a very low fructose content. The baking product is obtained by a two-step enzymatic method comprising a first step of providing sugar from starch suitable for a fermentation process, and a second step of enzymatic hydrolysis of polysaccharides, oligosaccharides, and disaccharides, particularly to form glucose and maltose. The novel method further enables optimized and / or shortened proofing of the dough in the first step.

Description

Technology Field

[0001] The present invention relates to a baking product manufactured without any added sugar, which still possesses a suitable sweetness intensity and excellent taste. The baking product has a very low fructose content and, therefore, may also be suitable for use by people with fructose intolerance. The baking product is obtained by a two-step enzymatic method comprising a first step of providing sugar from starch suitable for a fermentation process, followed by a second step of enzymatic hydrolysis of polysaccharides, oligosaccharides, and disaccharides to form, in particular, mainly glucose and maltose. The novel method further enables optimized and / or shortened proofing of the dough in the first step. Shortened proofing time is advantageous because it reduces the total time required to manufacture the baking product. Background Technology

[0002] Due to health concerns, sugar consumption has become a major issue in the health agenda. Consequently, within the EU, there is a goal to reduce added sugar in various food applications by at least 10% by 2020. Over the past few years, many sugar substitutes, including artificial sweeteners (polyols) and natural sweeteners (inulin, oligofructose) that are primarily hydrolyzed by acids or enzymes, have been developed to avoid adding sugar to food.

[0003] Aside from health concerns, there is a general interest in keeping the added sugar content in baking products as low as possible. This is due to reasons such as reducing the cost of baking products, avoiding the impact of fluctuations in sugar prices, and the possibility of reducing the amount of added salt. Additionally, there is increasing general skepticism among consumer groups regarding synthetic or perceived non-natural additives.

[0004] Baking products with reduced or no added sugar content are already known:

[0005] WO 2016 / 005452 (Purac Biochem BV) describes a product formed from a dough containing a heat-stable amyloglucosidase and a preservative amylase, which may be a raw starch-degrading amyloglucosidase and / or a maltogenic amylase. It is noted that the level of added sugar contained in the dough can be substantially reduced and even eliminated while still achieving a sweet product.

[0006] WO 91 / 01088 (Kama Danish Pastry A / S) describes a method for preparing frozen yeast dough, wherein the dough is prepared from flour, water, yeast and one or more amylases and possibly other conventional dough ingredients.

[0007] WO 2013 / 028071 (CSM Nederland BV) describes the use of a preservative enzyme mixture consisting of maltogenic amylase and amyloglucosidase.

[0008] CN 101461392 relates to unsweetened bread made from high wheat gluten, low wheat gluten, anhydrous butter, unsweetened modifier, unsweetened milk powder, bread improver, yeast, and eggs. It may contain fungal alpha-amylase.

[0009] WO 2019 / 238423 (Novozymes A / S) describes a method for producing dough having a reduced amount of sugar, comprising adding raw starch-degrading alpha-amylase (GH13_1 amylase), glucoamylase, and alpha-amylase to the dough ingredients.

[0010] US 2018 / 0177202 (blareau et al.) describes breadmaking improvers including maltogenic exoamylase, amyloglucosidase, alpha-amylase, and xylanase. However, detailed descriptions regarding the characteristics of the enzymes are not provided.

[0011] Still, none of the methods demonstrated in the prior art i) can significantly reduce proofing time, ii) produce a baking product that tastes as good as traditional baking products baked with added sugar, has a low content of individual monosaccharides or disaccharides and a low total content of monosaccharides and disaccharides.

[0012] Method for manufacturing a product according to the present invention

[0013] The present invention relates to a method for manufacturing a baking product without added sugar, and the method

[0014] i) a step of obtaining a dough by mixing a powder having a damaged starch content of at least 5% w / w, e.g., in the range of 7% to 9% by weight, with a composition containing heat-unstable alpha-amylase; heat-stable amyloglucosidase and maltogenic amylase; yeast; water and optionally other ingredients conventional for dough preparation,

[0015] ii) The step of proofing the dough,

[0016] iii) A step of baking the dough at a temperature in the range of 180 to 250°C

[0017] Includes

[0018] The present invention also relates to a method for manufacturing a baking product without added sugar, wherein the method

[0019] i) a step of obtaining a dough by mixing a powder having a damaged starch content of at least 5% w / w, e.g., in the range of 7% to 9% by weight, with a composition containing heat-unstable alpha-amylase; heat-stable amyloglucosidase and maltogenic amylase; yeast; water and optionally other ingredients conventional for dough preparation,

[0020] ii) The step of proofing the dough,

[0021] iii) A step of pre-baking the dough at a temperature in the range of 180 to 250°C to 70% to 85%, e.g., 80%.

[0022] Includes

[0023] The present invention also relates to a method for manufacturing an unbaked product with no added sugar. In this case, the consumer will purchase the unbaked product in a frozen form and prepare for final baking. Therefore, the present method

[0024] i) a step of obtaining a dough by mixing a powder having a damaged starch content of at least 5% w / w, e.g., in the range of 7% to 9% by weight, with a composition containing heat-unstable alpha-amylase; heat-stable amyloglucosidase and maltogenic amylase; yeast; water and optionally other ingredients conventional for dough preparation,

[0025] ii) The step of proofing the dough,

[0026] iii) Step of shaping the dough into an unbaked product,

[0027] iv) a step of infreezing the unbaked product at a temperature in the range of -35℃ to -45℃ for a time of about 15 minutes to about 30 minutes, and then freezing at about -18℃, and

[0028] v) Optionally, a step of pre-baking or baking the frozen unbaked product at a temperature in the range of 180 to 250°C

[0029] Includes

[0030] In one aspect of the invention, a prebaking step is included in the method. In another aspect, both baking steps are included in the method.

[0031] Accordingly, in the broadest aspect thereof, the present invention relates to a method for manufacturing a product without added sugar, and the method

[0032] i) a step of obtaining a dough by mixing a powder having a damaged starch content of at least 5% w / w, e.g., in the range of 7% to 9% by weight, with a composition containing heat-unstable alpha-amylase; heat-stable amyloglucosidase and maltogenic amylase; yeast; water and optionally other ingredients conventional for dough preparation,

[0033] ii) The step of proofing the dough,

[0034] iii) A step of arbitrarily shaping the dough into a desired form,

[0035] iv) Optionally, a step of freezing the unbaked product at a temperature in the range of -35℃ to -45℃ for a time of about 15 minutes to about 30 minutes, and then freezing at about -18℃, and

[0036] v) A step of arbitrarily pre-baking or baking the arbitrarily shaped dough at a temperature in the range of 180 to 250°C

[0037] Includes

[0038] In an aspect 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).

[0039] In an aspect of the present invention, steps i), ii), and v) are included, and step v) is a prebaking step (the final product is a prebaked product).

[0040] In an aspect of the present invention, steps i), ii), and v) are included, and step v) is step iv) after the prebaking step (the final product is a frozen, prebaked product).

[0041] In another aspect of the present invention, steps i), ii), iii), and v) are included, and step v) is a baking step (the final product is a baked, molded product).

[0042] In another aspect of the present invention, steps i) and iv) are included (the final product is an unproofed, frozen, and unbaked product).

[0043] In another aspect of the present invention, steps i), iii), and iv) are included (the final product is an unproofed, molded, frozen, or unbaked product).

[0044] In another aspect of the present invention, steps i), ii), and iv) are included (the final product is a proven, frozen, or unbaked product).

[0045] In another aspect of the invention, steps i), ii), iii), and iv) are included (the final product is a proven, molded, frozen, or unbaked product).

[0046] The present invention also relates to a product obtained by the method described above.

[0047] An important feature of the method according to the present invention is a) not adding sugar and b) using a two-step enzyme process.

[0048] In this context, the terms “no addition of sugar” and “no addition of sugar” mean that none of the ingredients used in the manufacture of the baking product according to the present invention are sugars in the form of monosaccharides, e.g., glucose, fructose, etc., or disaccharides, e.g., maltose, saccharose, etc., that is, that there is no external addition of sugar in the baking process. Other ingredients, e.g., powders, may contain oligosaccharides or polysaccharides that can be enzymatically broken down into monosaccharides or disaccharides, and these may contain small amounts of monosaccharides or disaccharides, e.g., about 1-2 weight percent of glucose, fructose, sucrose, and raffinose, etc. However, those skilled in the art will know that the amounts of monosaccharides, disaccharides, oligosaccharides, and polysaccharides in the powder may vary depending on the specific powder used.

[0049] One of the challenges in limiting the addition of sugar to the dough is how to obtain sufficient and optimized proofing of the dough. Dough proofing is typically achieved through a fermentation process; in this process, yeast organisms consume sugar in the dough and produce ethanol and carbon dioxide as waste products. Carbon dioxide forms bubbles within the dough and expands it (proofing).

[0050] When sugar is not added to the dough as in the method of the present invention, a different mechanism must be applied. To this end, it is important that the flour contains a certain amount of damaged starch. Damaged starch refers to the portion of kernel starch that is physically destroyed or fragmented during milling. Damaged starch is believed to have a strong effect on dough and baking processes. In the method of the present invention, damaged starch is a suitable substrate for alpha-amylase to provide the essential sugar molecules required for the fermentation process by yeast. Alpha-amylase (most similarly, with some contribution from a combination of amyloglucosidase and maltogenic amylase) is expected to relatively quickly generate a sufficient amount of sugar necessary to achieve rapid proofing. It is estimated that the formed sugar is consumed almost simultaneously with their formation. This is supported by the inventors' observation that proofing time is reduced for dough without added sugar compared to dough with added sugar.

[0051] Figures 1A and 1B show that the proofing step is controlled by yeast, proofing time, or both. In both figures, the top 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 resulting in a 50% reduction in proofing time. Furthermore, the selection and content of yeast can control the proofing step and volume. In the examples, Danish standard yeast (Malteser yeast) was used. Generally, a 25 to 30% reduction in proofing time is obtained. Experimental details are provided in Example 4.

[0052] 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 the release of sugar appears faster when all three enzymes are present compared to the presence of alpha-amylase alone. Thus, in this first step, both amyloglucosidase and maltogenic amylase can contribute to the release of sugar, even though 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 FIGS. 7a and 7b, all three enzymes (thermally unstable amylase, thermally stable amyloglucosidase, and maltogenic amylase) contribute to the proofing of the dough. These observations support the hypothesis by the inventors that even though the amyloglucosidase used is thermally stable, it has some activity at proofing temperatures typically in the range of about 20 to about 40°C. The same applies to maltogenic amylase.

[0053] The envisioned scenario is that 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 (maybe) the action of maltogenic amylase may be further broken down into glucose by the action of amyloglucosidase present in the combination.

[0054] Another challenge in suppressing the addition of sugar to dough is how to obtain delicious baked goods. To this end, the taste, smell, aroma, viscosity, etc., of the baked goods influence whether consumers perceive the baked goods as tasty. As can be seen from the embodiments of this invention, it was possible to obtain delicious baked goods without adding sugar to the dough. As demonstrated in the embodiments of this invention, the method of the present invention yields baked goods having low content of monosaccharides and disaccharides. Therefore, even with low sugar content, the baked goods taste good. The total concentration of monosaccharides and disaccharides (measured as fructose, glucose, lactose, maltose, and saccharose) is up to about 10% w / w of the baked goods, and the concentrations of individual sugars are as follows:

[0055] Fructose: up to 1% w / w, especially 0.7% w / w or less,

[0056] Glucose: Max. 4.5% w / w, especially 4.1% or less,

[0057] Lactose: Max. 0.1% w / w, particularly undetectable,

[0058] Maltose: up to 5.5% w / w, especially 5.2% or less,

[0059] Saccharos: Max 0.1% w / w, especially undetectable.

[0060] The concentration of individual sugars is based on the total weight of the baking product.

[0061] The present invention also relates to baking products having the aforementioned sugar content. Baking products with a low sugar content are highly relevant to many consumers. According to a recent survey, 60% of consumers in both Europe and the United States reported that they are trying to reduce their sugar consumption.

[0062] A cocktail of three enzymes

[0063] As mentioned above, a cocktail of three enzymes is used in the method of the present invention. A detailed description of the enzymes, including their activity, is provided below. However, the mentioned activity was obtained in a test tube under standardized conditions (temperature, pH, humidity, etc.). in vitro) It should be kept in mind that it is measured in a system. Enzyme activity varies depending on the conditions in which the enzyme is present. Therefore, activity in dough and during baking may differ from the in vitro activity given herein.

[0064] Used alpha-amylase (EC 3.2.1.1) is an enzyme that hydrolyzes alpha-1,4-glucosidic bonds within oligosaccharides or polysaccharides, such as those in starch, to produce maltose, but does not act on maltose itself. Intermediate oligosaccharides, such as dextrin, are formed in the method. Alpha-amylase is an endoglucosidase that cleaves internal glucosidic bonds within oligosaccharides or polysaccharides.

[0065] Alpha-amylase can be of fungal or bacterial origin. Alpha-amylase of fungal origin is preferred. Fungal origin is Aspergillus oryzae ( Aspergillus oryzae ), Aspergillus niger( Aspergillus niger ) or Aspergillus kawachii( Aspergillus kawachii It can be derived from Aspergillus, such as ). Examples of commercially available compositions containing alpha-amylase are Fungamyl 4000 SG and Fungamyl Prime BAN ® FUNGAMYL including TM(All manufactured by Novozymes, Denmark), MYCOLASE®, Bakezyme P180, Bakezyme P500 (DSM, Gist Brocades), Grindamyl A 1000, Grindamyl A 5000, Grindamyl A 10000, Grindamyl A 14000 (IFF / Dupont), and Veron M4 / AB Enzymes). Bacterial-derived alpha-amylases 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).

[0066] The fungal alpha-amylase, which is an endo-amylase that hydrolyzes (1,4)-alpha-D-glucoside linkages in starch polysaccharides, is particularly suitable for use in the present invention, and the fungal alpha-amylase is obtained from Aspergillus oryzae.

[0067] Alpha-amylase is commonly used in bread, particularly to improve brown crust color and / or ensure a fine and uniform crumb structure and / or increase bread volume. However, in the present invention, an important feature of alpha-amylase is its ability to break down starch to provide monosaccharides and disaccharides for use in yeast fermentation processes.

[0068] As can be seen from the examples of the present invention, the alpha-amylase suitable for use in the present invention is the commercially available product Fungamyl manufactured by Novozymes, Copenhagen, Denmark. ®It is contained in 4000 SG. Other alpha-amylases have also been tested and found to be suitable for use. These include Fungamyl (Novozymes), Grindamyl (IFF / Dupont), Bakezyme (DSM), and Veron M4 (AB Enzymes).

[0069] Fungamyl ® 4000 SG contains alpha-amylase derived from Aspergillus oryzae. It has an activity of 4000 FAU-F / g. According to the datasheet from Novozymes, the enzyme appears as granules that are yellow to light brown and have a particle size of approximately 50–212 microns; it has a density of approximately 0.6 g / ml; and it is readily soluble in water at all concentrations encountered in normal use. Other alpha-amylases having the same characteristics, or characteristics that deviate by up to 10% from the aforementioned characteristics, are considered suitable for use in the present invention; for example, one characteristic is activity—which may be in the range of 3600–4400 FAU-F / g; the particle size may be 45–233 microns; and the density may be 0.54–0.66 g / ml. FAU-F is a measure of enzyme activity. FAU stands for Fungal Alpha-amylase Unit, which refers to the amount of enzyme capable of breaking down 5.26 g of starch per hour in the Novozymes standard method for measuring alpha-amylase. Tests for alpha-amylase activity are well known in the art. For example, refer to the tests described in Sigma Aldrich or in the literature [Bernfeld, P. (1955) Methods in Enzymology 1, 149-158]. Additional methods are disclosed in enzymology, and the selection and application of methods are within the skill of those skilled in the art.

[0070] Alpha-amylase has activity (relative activity of more than 40% of maximum activity) in the range of 30 to 65°C and about 100% relative activity at temperatures of 50 to 55°C. Likewise, it has optimal activity (relative activity of more than 30%) at a pH range of 3.5 to 7.3 and about 100% relative activity at a pH of about 4.5 to about 5.3. At temperatures of approximately 60-65°C, activity decreases, and at approximately 75°C, the enzyme is 100% inactivated. Alpha-amylase begins to rapidly inactivate at temperatures above about 55°C, i.e. (at about 60°C), before the starch gelatinizes, and is considered to have no or almost no initial activity during baking at about 60 to about 100°C. Therefore, alpha-amylase is considered not to contribute (or contribute very little) to the final sugar content in baked products.

[0071] Fungamyl, a commercially available product ® 4000 SG contains approximately 59% w / w alpha-amylase CAS No. 900-90-2 (defined as enzyme concentration based on dry matter), 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.

[0072] Fungamyl ® When 4000 SG is used, it is typically used in the range of about 5 to about 15 ppm / kg of powder, for example, in the range of about 6 to about 12 ppm / kg of powder, or in the range of about 7 to about 10 ppm / kg of powder, for example, in an amount of about 8 ppm / kg of powder. When another alpha-amylase is used, those skilled in the art shall know that Fungamyl ® You will know how to calculate the appropriate amount based on the activity given for 4000 SG and other alpha-amylases used.

[0073] As used herein, alpha-amylase, such as Fungamyl ® The following applies to:

[0074] 5 ppm 20 Fau

[0075] 7 ppm 28 Fau

[0076] 10 ppm 40 Fau

[0077] 12 ppm 48 Fau

[0078] 15 ppm 60 Fau

[0079] Heat-unstable alpha-amylase is typically used in an amount corresponding to a range of about 20 to about 48 Fau / kg powder, e.g., about 28 to about 40 Fau / kg powder.

[0080] Other commercially available products may contain the same alpha-amylase or another alpha-amylase suitable for use in the present invention. Such products are also considered suitable for use in the present invention.

[0081] Fungamyl ® Compared to the 4000SG product, a suitable alpha-amylase composition may be a composition in which the powder content may vary (a powder other than wheat may be used), and the powder concentration may vary (a concentration other than 90 wt% may be used), etc. Accordingly, a composition containing alpha-amylase suitable for use in the present invention may include the following:

[0082] Alpha-amylase in a concentration range of 50 to 70% w / w,

[0083] Powder with a concentration range of 10 to 25% w / w,

[0084] Starch in a concentration range of 5 to 15% w / w,

[0085] Water in a concentration range of 0.5 to 2% w / w,

[0086] Dextrin in a concentration range of 4 to 12% w / w.

[0087] The composition given above is merely an example of a suitable composition. Other compositions may also be suitable as long as they contain alpha-amylase suitable for the use of the present invention. Generally, such compositions contain one or more components that stabilize the enzyme for storage or enable easy handling of the enzyme. Suitable compositions may be in solid form or liquid form.

[0088] Small amounts of trace elements originating from the manufacturing process may be present in the composition. Typically, they are present in amounts of up to a few percent or less.

[0089] Also referred to as amyloglucosidase Glucoamylase (1,4-alpha-D-glucan glucohydrolase, EC 3.2.1.3) is an enzyme that catalyzes the release of beta-D-glucose from the non-reducing ends of starch or related oligosaccharides and polysaccharides.

[0090] The glucose sweetness intensity obtained in the final baked product is believed to be primarily derived from the action of amyloglucosidase and its glucose-releasing ability. Furthermore, it is believed to participate in the Maillard reaction to produce a richer golden crust in the baked product.

[0091] The amyloglucosidase to be used in the enzyme combination for use in the present invention is an enzyme that has optimal activity at about 60-65°C and has almost no activity at temperatures exceeding 75°C. It has about 50% relative activity at temperatures of about 40 to about 70°C, and the activity is measured at pH 5.0 after a 30-minute incubation time at the relevant temperature.

[0092] Amyloglucosidase is commonly used in the baking industry to obtain more color.

[0093] As shown in the examples of the present invention, a suitable amyloglucosidase is GoldCrust 3300BG from Novozymes, Denmark. Other suitable amyloglucosids 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).

[0094] Gold Crust 3300BG is derived from Aspergillus niger. Enzyme activity is expressed in Amyloglucosidase Units (AGU) / g (AGU / g measured under reaction conditions of pH = 4.3, temperature 37°C, and incubation time of 6 minutes). Enzyme activity is determined based on glucose release and calculated against an enzyme standard (ESFA Journal, 16 (10), October 2018 - https: / / dol.org / 10.2903 / j.efsa.2018.5450 ).

[0095] When Gold Crust® 3300BG is used, it is typically used in an amount ranging from about 100 to about 500 ppm / kg of powder, e.g., about 150 to about 400 ppm / kg of powder, or from about 175 to about 400 ppm / kg of powder, e.g., about 200 or 400 ppm / kg of powder. When another amyloglucosidase is used, those skilled in the art will know how to calculate the appropriate amount based on the activity given for Gold Crust® 3300BG and the other amyloglucosidase used.

[0096] As used herein, the following applies to heat-stable amyloglucosidase, e.g., Gold Crustl®:

[0097] 150 ppm 495 AGU

[0098] 175 ppm 578 AGU

[0099] 200 ppm 660 AGU

[0100] 400 ppm 1320 AGU

[0101] 500 ppm 1650 AGU

[0102] Heat-stable amyloglucosidase is typically used in amounts corresponding to a range of about 578 to about 1650 AGU / kg powder, e.g., about 660 to about 1650 AGU / kg powder.

[0103] The composition given above is merely an example of a suitable composition. Other compositions may also be suitable as long as they contain alpha-amylase suitable for the use of the present invention. Generally, such compositions contain one or more components that stabilize the enzyme for storage or enable easy handling of the enzyme. Suitable compositions may be in solid or liquid form.

[0104] Maltogenic amylase (EC 3.2.1.133) can hydrolyze starch, amylose, and amylopectin into maltose. Maltogenic amylase is Bacillus subtilis ( Bacillus subtilis )(Novamyl ® 1000O BG) or Bacillus stearothermophilus ( Bacillus stearothermophilus It can be produced by bacteria such as ). The enzyme used in the embodiments of the present invention is derived from Bacillus subtilis.

[0105] Maltogenic amylase is commonly used in the baking industry to improve softness.

[0106] The crust of bread is formed through the Maillard reaction, which is a chemical reaction between sugars and amino acids that occurs at high temperatures. While amino acids are abundant in flour and are not a limiting factor, sugar content is considered to be a limiting factor.

[0107] As demonstrated in the examples of the present invention, the maltogenic amylase contained in the commercially available product Novamyl® 10000 BG has been proven to be suitable in the context of this invention. 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).

[0108] Novamyl® 10000 BG contains maltogenic amylase obtained from Bacillus subtilis. It has an activity of 10,000 MANU / g. It appears as a light brown powder in the form of free-flowing, low-dust granules with an average particle size of approximately 50-212 microns. It has a density of approximately 0.6 g / ml. It is readily soluble in water at all concentrations occurring in normal use. Other maltogenic amylases having the same characteristics, or characteristics deviating up to 10% from the aforementioned characteristics, are considered suitable for use in the present invention; for example, one characteristic 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.

[0109] MANU stands for Maltogenic Amylase Novo Unit. 1 MANU is defined as the amount of enzyme that produces 1 μmol glucose per minute using maltotriose as the substrate under reaction conditions: pH = 5.0, temperature = 37°C, incubation time = 30 min. Enzymatic hydrolysis of maltotriose induces the release of glucose, which can be quantitatively determined using a hexokinase assay (EFSA Journal, 16 (5), May 2018 - https: / / doi.org / 10.2903 / j.efsa.2018.5171).

[0110] Maltogenic amylase has optimal activity (relative activity at least 80%) in the range of 50 to 75°C and about 100% relative activity at a temperature of 57 to 65°C and a pH of 5.5. Likewise, it has optimal activity (relative activity greater than 30%) in the pH range of 3.5 to 7.0 and about 100% relative activity at a pH of about 4.0 to about 5.0. Effect of temperature on maltogenic amylase activity. Maltogenic amylase was incubated at different temperatures for 30 minutes at pH 5.5 using maltotriose as a substrate.

[0111] The commercially available product Novamyl® 10000 BG contains approximately 90 wt% wheat flour, CAS No. 130498-22-5, 5 wt% sodium chloride CAS No. 7647-14-5, 4 wt% maltogenic amylase (defined as enzyme concentration based on dry matter) CAS No. 160611-47-2, and 1 wt% water CAS No. 7732-18-5. For more details, refer to the data sheet issued by Novozymes and valid as of August 24, 2017. Other commercially available products may contain the same maltogenic amylase or other maltogenic amylase suitable for use in the present invention. Such products are also considered suitable for use in the present invention. Compared to Novamyl® 10000 BG, a suitable maltogenic amylase composition may be a composition in which the powder content may vary (a powder other than wheat may be used), and the powder concentration may vary (a concentration other than 90 wt% may be used), etc. Accordingly, a composition containing a maltogenic amylase suitable for use in the present invention may include the following:

[0112] Powder with a concentration range of 80 to 95% w / w,

[0113] NaCl in a concentration range of 2 to 10% w / w

[0114] Maltogenic amylase in a concentration range of 2 to 10% w / w

[0115] Water in a concentration range of 0.5 to 2% w / w.

[0116] A small amount of trace elements may be present in the composition due to the manufacturing method.

[0117] When Novamyl® 10000 BG is used, it is typically used in an amount ranging from about 50 to about 300 ppm / kg of powder, e.g., about 100 to about 250 ppm / kg of powder, or from about 125 to about 200 ppm / kg of powder, e.g., about 150 ppm / kg of powder. When another maltogenic amylase is used, those skilled in the art will know how to calculate a suitable amount based on the activity given for Novamyl® 10000 BG and the other maltogenic amylase used.

[0118] As used herein, the following applies to maltogenic amylases, such as Novamyl-stable amyloglucosidase, such as Gold Crustl®:

[0119] 50 ppm 500 Manu

[0120] 100 ppm 1000 Manu

[0121] 125 ppm 1250 Manu

[0122] 150 ppm 1500 Manu

[0123] 250 ppm 2500 Manu

[0124] 300 ppm 3000 Manu

[0125] 400 ppm 4000 Manu

[0126] Maltogenic amylase is typically used in an amount corresponding to a range of about 500 to about 2500 Manu / kg of powder, for example, about 1000 to 2500 Manu / kg of powder.

[0127] The composition given above is merely an example of a suitable composition. Other compositions may also be suitable as long as they contain alpha-amylase suitable for the use of the present invention. Generally, such compositions contain one or more components that stabilize the enzyme for storage or enable easy handling of the enzyme. Suitable compositions may be in solid form or liquid form.

[0128] Enzymes also impart other beneficial properties to the final product. Thus, as can be seen from the examples of the present invention, the final product has excellent properties with respect to crust color, product shape, uniformity, cell size, cell wall, cell shape, and crumb color.

[0129] The dough may also contain other enzymes such as heat-stable alpha-amylase, lipase, and xylanase. However, these enzymes do not contribute to the sugar content in the final product or the observed proofing time.

[0130] Ingredients in the dough

[0131] The powder used in this method may be of any origin as long as it contains the necessary amount of damaged starch. The powder may be wheat flour, whole wheat flour, heat-treated flour, cake flour, rye flour, sifted rye, oat flour, barley flour, rye (bread) flour, rice flour, corn flour, potato flour, heat-treated flour, bleached flour, or a mixture thereof, and / or may include tapioca starch, corn starch, potato starch, etc.

[0132] As demonstrated in the embodiments of the present invention, the flour suitable for use in the present invention is flour. The flour may be one or more selected from the group consisting of any suitable flour, for example, all-purpose flour, bread flour, German type 550 flour, reform flour, Manitoba flour, durum flour, flour based on soft or hard wheat types, emmer, spelt and cake flour, other commercially available flours, and combinations thereof.

[0133] Generally speaking, there are four types of flour. White flour is produced from the endosperm of wheat grains alone. Brown flour contains the germ and part of the bran of the grain, whereas whole-grain or wholemade flour is produced from the whole grain containing the bran, endosperm, and germ. Germ flour is produced from the endosperm and germ excluding the bran. All four types are suitable for use in the present invention.

[0134] As mentioned above, the powder used must have a specific content of damaged starch. In the present invention, the content is at least 5% w / w (based on the total weight of the powder). Generally, the content of damaged starch is up to 20% w / w. Accordingly, suitable content of damaged starch is within the range of 5 to 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 embodiments of the present invention, powder having a damaged starch content of 5 to 12% (based on the total weight of the powder) is used, and 7 to 9% w / w is particularly suitable. When the powder is used in combination with starch, the total content of damaged starch is as described above.

[0135] Various starches can also be used as supplements for the powder.

[0136] Yeast suitable for use in the present invention is any yeast commonly used in yeast-raised bakeries. Suitable yeasts include dry yeast, sugar-stable yeast, and normal yeast. Particularly suitable yeasts are Saccharomyces cerevisa ( Saccharomyces cervisae) This is. In the embodiments of the present invention, Danish standard yeast (Maltezer yeast) was used.

[0137] If necessary, the pH of the dough is adjusted to a pH in the range of about 4 to about 5, for example, 4.5 to 5, by adding one or more pH adjusters. The pH adjustment can be made to ensure the desired activity of the enzyme.

[0138] The dough may also contain other commonly used ingredients. These ingredients are typically mixed with other ingredients during the preparation of the dough. Suitable additives include one or more of the following:

[0139] Emulsifiers, fibers (e.g., maltodextrin, polydextrose, inulin, etc.), triglycerides, fats, pH adjusting additives, proofing adjusting additives, shortening agents, dough strengtheners, flour improvers, and other enzymes including such enzymes that strengthen dough; oxidases, hemicellulose, lipases, proteases, combinations thereof, ascorbic acid, sodium chloride, preservatives, chemical release agents, and other ingredients commonly used in baking products.

[0140] Mixing can be performed by any suitable method, including continuous mixer systems, spiral mixers of fork mixers, etc.

[0141] After mixing all ingredients, the resulting dough is proofed under suitable conditions. As mentioned above, the proofing time is significantly reduced compared to dough with added sugar. The proofing time can be reduced by 30%, for example, 40%, or even 50%. Proofing is typically performed at a temperature slightly elevated above room temperature. The temperature is usually within 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.

[0142] Dough can also be obtained using other methods such as sponge dough, straight dough, poolish dough, liquid sponge, CBP (Chorleywood bread process), long fermentation, or freezing technology. Sponge dough is a two-stage bread-making process. In the first stage, the sponge is prepared and allowed to ferment for a certain period, and in the second stage, the sponge is added to the final dough ingredients. Straight dough is a single-mixing process for making bread. The dough is prepared from all ingredients, placed together, combined in a single kneading or mixing session, and then fermented. The CBP (Chorleywood bread process) allows for the use of low-protein wheat and reduces processing time. Dough can also be prepared in a stepwise manner. This stepwise method may include a pre-step to soften the dough, followed by the addition of enzymes and proofing of the dough. Generally, enzymes are not added during the pre-step, but there may be situations where the inclusion of one or more enzymes is beneficial to the final result of the final product.

[0143] The dough obtained after mixing and the dough obtained after proofing are also the subject of the present invention.

[0144] The object of the present invention is also the dough itself. Accordingly, the object of the present invention is as follows:

[0145] i) Dough that is not yet proofed and is mainly frozen to delay proofing (unproofed dough),

[0146] ii) Freezed, randomly shaped dough, i.e., in-freezed and stable frozen dough (pre-proofed dough) after proofing and randomly shaped into a desired form.

[0147] iii) Pre-baked products, i.e., dough that is proofed, shaped into the desired form, and 70-85% pre-baked,

[0148] iv) Baked product, i.e., dough is proofed, shaped into a desired form, and baked.

[0149] The following notations are also used: i) thawed and served (eaten immediately after thawing), ii) thawed and baked (par-baked), iii) pre-proofed dough (from freezer to oven), and iv) raw dough (must be proofed and baked).

[0150] Therefore, a bake-off product, that is, a partially baked, proofed dough, is also the object of the present invention, but the product needs to be additionally baked before consumption (pre-baked product).

[0151] The dough of the present invention comprises a flour having a damaged starch content of 5% w / w or more (based on the total content of the flour), e.g., in the range of 5 to 10% w / w, 6 to 10% w / w, or 7 to 9% w / w; a composition containing heat-unstable alpha-amylase, and heat-stable amyloglucosidase and maltogenic amylase; yeast; water; and optionally other ingredients conventional for dough preparation. The dough does not contain added sugars. The content of the damaged flour is described above. In some cases, the dough may also contain one or more fibers, such as maltodextrin or inulin. The content of the enzymes has been previously described herein.

[0152] Before or after proofing, the dough can be shaped into the desired form. It may be frozen, which generally involves a pre-freezing step for a period of about 10 to about 40 minutes, for example, about 15 to about 30 minutes, at a temperature of about -35 to -45°C, e.g., about -38°C, followed by stable freezing at about -18°C. The frozen product may be thawed before baking or placed directly into an oven for baking.

[0153] The freezing step is typically performed when a product is sold as either pre-proofed or unproofed, that is, when the consumer must bake the product themselves. In the case of unproofed products, the consumer must perform both the proofing and baking themselves.

[0154] The dough may be frozen so that the consumer simply needs to bake the dough to obtain a baked product. Accordingly, the present invention also relates to dough obtained after proofing, wherein the dough is frozen. When the frozen dough is baked, it produces a baked product as described below. Freezing of the dough is typically used for laminated dough.

[0155] The proofed product is baked or otherwise treated to obtain the final product. Baking is typically performed at a temperature in the range of about 150 to 280°C or about 180 to 250°C, and the core temperature of the product is 60 to 100°C, 70 to 100°C, 90 to 100°C, or 95 to 100°C. Instead of baking, steam can be applied to the dough, and thus the product is obtained as steambread. Steam treatment is typically performed at a temperature of about 100°C, but the core temperature of the product is the same as when baking is used. The dough can also be cooked and baked after proofing. Thus, the baking step can be replaced by the steam treatment step.

[0156] At the beginning of the baking process, the dough temperature is close to room temperature; as the dough temperature rises while placed in the oven, alpha-amylase will become inactive (or much less active), and the yeast will be inactivated. During this process, the combination of amyloglucosidase and maltogenic amylase is active. While the first enzymatic stage provides sugar as a feed for the yeast, this second stage provides sugar to the baked product, causing consumers to perceive the product as having a unique and pleasant flavor and texture, and as being tasty and palatable. Therefore, not all enzymes are active (or equally active) at the temperature where mixing and proofing take place. Not all sugars that could be produced under optimal conditions for all existing enzymes are generated during mixing and proofing, because in such cases, all or most of the sugar content is used by the yeast, leaving no significant sugar content in the final baked product. Therefore, among the combination of alpha-amylase and amyloglucosidase and maltogenic amylase, the two enzymes have different activity patterns at different temperatures.

[0157] Baking produces baking products. These products have a higher total content of monosaccharides and disaccharides than the ingredients constituting the dough. Furthermore, as can be seen from the examples of the present invention, softer buns and crispier croissants are obtained.

[0158] Baking products

[0159] The present invention also

[0160] i) fructose at a concentration of about 2.6 wt%, e.g., 2.0 wt% or 1 wt% (in the exemplified bread types: 0.7, 0.6, 0.6%), e.g. 0.8 wt% or less, about 0.7 wt% or less,

[0161] ii) Glucose at a concentration of up to 4.5 wt%, e.g., up to 4.3 wt%, up to 4.2 wt%, or up to 4.1 wt%. Glucose may be present in a concentration range of about 3.5 to about 4.5 wt% (in the exemplified bread types: (3.8, 4.1, 3.7%)),

[0162] iii) Lactose at a concentration of up to 0.5 wt%, or up to 0.4 wt%, up to 0.3 wt%, up to 0.2 wt%, or up to 0.1 wt% (in all exemplified bread types, the concentration was 0.1% or less (undetectable)),

[0163] iv) up to 5.5 wt%, e.g. up to 5.4 wt%, up to 5.3 wt% concentration, or maltose in a concentration range of 2.5 to 5.5 wt% (in the exemplified bread types: 4.3, 5.2, 3.2),

[0164] v) Saccharose at a concentration of up to 0.5 wt%, or up to 0.4 wt%, up to 0.3 wt%, up to 0.2 wt%, or up to 0.1 wt% (in all exemplified bread types: 0.1%, or less (undetectable))

[0165] This relates to a baking product containing, wherein the concentration is based on the total weight of the baking product.

[0166] In particular, the total concentration of monosaccharides and disaccharides (measured as fructose, glucose, lactose, maltose, and saccharose) is up to about 10% w / w based on the total weight of the baking product, for example, in the range of 7.5 to 10% w / w.

[0167] Typically, the concentration of individual sugars is:

[0168] Fructose: up to 1% w / w, especially 0.7% w / w or less, e.g. 0.4% - 0.6%,

[0169] Glucose: up to 4.5% w / w, particularly 4.1% or less, e.g. 1.7% to 3.7%,

[0170] Lactose: Max. 0.1% w / w, particularly undetectable,

[0171] Maltose: up to 5.5% w / w, especially 5.2% or less, e.g., levels 2.9% - 3.6%,

[0172] Saccharos: Max 0.1% w / w, especially undetectable,

[0173] And the concentration is based on the total weight of the baking product.

[0174] Any combination of concentrations mentioned for the content of individual sugars in the above paragraph applies and is within the scope of this application. Accordingly, a baking product can be obtained as follows:

[0175] 0.7 wt% fructose,

[0176] 4.5 wt% glucose,

[0177] Up to 0.1% lactose,

[0178] 2.9% Maltose, and

[0179] Up to 0.5 weight% of saccharose.

[0180] As can be seen from FIGS. 3a to 3b, FIGS. 4a to 4c and FIG. 6, the concentration of individual sugars may also be based on the total amount of sugar in the baking product. Based on the total sugar content in the product (in particular, the content of fructose, glucose, lactose, maltose, and saccharose), the content of individual sugars may be as follows:

[0181] Fructose: up to 10 wt%, or up to 9 wt%, up to 8 wt%, or up to 7 wt%;

[0182] Glucose: up to 50 wt%, or up to 49 wt%, up to 48 wt%, up to 45 wt%, or within the range of 25 to 50 wt%, e.g., up to about 35 wt%, or up to about 33 wt%, up to about 32 wt%, up to about 31 wt%, or up to about 30 wt%;

[0183] Lactose: up to about 5 wt%, e.g. up to about 4 wt%, up to about 3 wt%, up to about 2 wt% or up to about 1 wt%;

[0184] Maltose: up to about 70 wt%, e.g. up to about 65 wt%, up to about 60 wt%, or within the range of about 35 to 70%, e.g. up to 55 wt%, up to 50 wt%, up to 45 wt%, up to 44 wt%, up to about 43 wt%, or up to about 42 wt%.

[0185] As mentioned above, any combination of individual sugar contents in the above paragraph applies and is within the scope of this application.

[0186] A baking product according to the present invention can be obtained by the method described herein.

[0187] The baking product according to the present invention may be in the form of a burger bun, sandwich bread, whole bread, bread, muffin, pretzel, roll, tortilla, pizza, bagel, pita, ciabatta, gluten-free, focaccia, baguette, loaves, sandwich, waffle, pancake, layered dough, croissant, pastry puff, cookie, and biscuit.

[0188] If the baking step is steam treatment, the baking product according to the present invention may be steam bread.

[0189] Baking products obtained according to or by the method of the present invention may be consumed by a person suffering from fructose intolerance. Fructose intolerance may be hereditary fructose intolerance (HFI), which is a congenital error in fructose metabolism caused by a deficiency of the enzyme aldolase B. When fructose is ingested, enzymatic blockade of aldolase B leads to the accumulation of fructose-1-phosphate, which results in the death of liver cells over time. Symptoms of HFI include vomiting, convulsions, irritability, hypoglycemia, hemorrhage, and potential renal failure.

[0190] synergistic combination of enzymes

[0191] The present invention also relates to a synergistic combination of heat-unstable alpha-amylase, heat-stable amyloglucosidase, and maltogenic amylase, said combination, when used in a method for producing a baking product without any sugar addition, produces a baking product containing 1% w / w or less, particularly 0.7% w / w or less of fructose, said weight based on the weight of the baking product. As described herein, the synergistic effect of the enzymes present in the dough is considered to be obtained in the first enzyme step. Accordingly, given that maltogenic amylase contributes to the release of maltose, even though it is not very active at room temperature and proofing temperature, and amyloglucosidase contributes to the release of glucose from maltose, for example, alpha-amylase is responsible for providing sugar to the yeast for consumption during fermentation, and it is expected that there may also be a contribution from the combination of amyloglucosidase and maltogenic amylase.

[0192] Furthermore, in cases where it is desirable to add a certain amount of sugar, but in a reduced amount compared to conventionally used sugars, it is possible to replace some of the sugar with the enzyme cocktail according to the present invention. Furthermore, replacing the amount of sugar added to the dough with the enzyme cocktail of the present invention produces dough and baking products that are as excellent as products without any reduction in sugar content. Therefore, 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.

[0193] A synergistic combination is used in the method according to the present invention to obtain a baking product according to the present invention.

[0194] Synergistic combinations typically contain heat-unstable alpha-amylase, heat-stable amyloglucosidase, and maltogenic amylase in the following corresponding proportions:

[0195] 20 to 48 Fau or 28 to 40 Fau of heat-unstable alpha-amylase,

[0196] A heat-stable amyloglucosidase of 578 to 1650 Agu or 660 to 1650 Agu, and

[0197] 500 to 2500 Manu or 1000 to 2500 Manu of maltogenic amylase.

[0198] Accordingly, as an example, if you intend to use 1 g of synergistic combination per 1 kg of powder, 1 g of the combination must contain 20 to 48 Fau or 28 to 40 Fau of heat-unstable alpha-amylase, 578 to 1650 Agu or 660 to 1650 Agu of heat-stable amyloglucosidase, and 500 to 2500 Manu or 100 to 2500 Manu of maltogenic amylase.

[0199] Likewise, if you intend to use a synergistic combination of 10 g per 1 kg of powder, 10 g of the combination must contain 20 to 48 Fau or 28 to 40 Fau of heat-unstable alpha-amylase, 578 to 1650 Agu or 660 to 1650 Agu of heat-stable amyloglucosidase, and 500 to 2500 Manu or 100 to 2500 Manu of maltogenic amylase.

[0200] The composition of the synergistic combination can be adapted for a specific use. Thus, for example, for a bun or toast, such a synergistic combination may contain heat-unstable alpha-amylase, heat-stable amyloglucosidase, and maltogenic amylase in the following proportions:

[0201] Heat-unstable alpha-amylase of 24 to 48 Fau or 24 to 40 Fau,

[0202] Heat-stable amyloglucosidase of 660 to 1650 Agu or 660 to 1485 Agu, and

[0203] 500 to 1500 Manu or 1000 to 1500 Manu of maltogenic amylase.

[0204] Premix

[0205] The present invention also relates to a premix or bread premix for obtaining baking products. The premix typically contains flour, an enzyme combination as described herein, and optionally other ingredients, such as emulsifiers, sodium chloride, yeast, fiber, ascorbic acid, nuts, grains, etc. No sugar is added to the premix. The flour may be flour from grains, such as wheat flour, corn flour, rye flour, barley flour, oat flour, rice flour, sorghum flour, soybean flour, and combinations thereof. The premix may be suitable for obtaining bread, buns, etc., or for obtaining products based on a layered dough (e.g., croissants, etc.). When preparing a product from the premix, water and yeast are added to the premix, and the resulting dough is ready for proofing and baking.

[0206] All details and specifics described herein with respect to one aspect of the invention are applicable to all other aspects of the invention with necessary modifications, and vice versa.

[0207] The following drawings and examples are provided below to illustrate the present invention.

[0208] These are intended to be exemplary and should not be interpreted as restrictive in any way. Brief explanation of the drawing

[0209] FIG. 1. FIG. 1A shows proofing of two doughs using the same yeast level, but one containing 7% w / w sugar (based on the amount of flour used) and the other using a dough without sugar instead prepared according to the present invention. The results clearly show faster proofing of the dough according to the present invention compared to the dough containing added sugar. Figure 1B shows the effect of different yeast levels on proofing time. It can be seen that nearly the same proofing time can be obtained with less yeast using the method of the present invention compared to dough containing 7% w / w added sugar. FIG. 2 shows the appearance of two baking products, one product prepared by adding sugar (indicated as 1), and the other product prepared according to the present invention (indicated as 2). Both products had an acceptable appearance (see Example 1). Figures 3a and 3b show the percentage distribution of sugar in tin bread (Example 1); 100% corresponds to the total amount of sugar. Figure 3a shows the results for bread with 3.3% sugar added; Figure 3b shows the results for bread with no added sugar. FIGS. 4a to 4c show the percentage distribution of sugar in wheat bread (Example 2); 100% corresponds to the total amount of sugar. FIG. 4a shows the results for wheat bread with 3% sugar added; FIG. 4b shows the results for wheat bread with 5% sugar added; and FIG. 4c shows the results for wheat bread with no added sugar. FIG. 5 shows the appearance of two baked buns. The product on the left is obtained by adding 14% sugar (based on flour content), and the figure on the right is obtained by the method according to the present invention. Both products had an acceptable appearance (see Example 3). Figure 6 shows the percentage distribution of sugar in tin bread (Example 3); 100% corresponds to the total amount of sugar. Figures 7a and 7b show the results of a straight dough attempt and the synergistic effect obtained during proofing by the use of heat-unstable alpha-amylase, heat-stable amyloglucosidase, and maltogenic amylase. FIG. 8a is a baked croissant using 7% sugar in the dough, and FIG. 8b is a baked croissant according to the present invention with no added sugar. Figure 9 shows the results of Example 8. Test 0 (left), Test 4 (right). Figure 10 shows the height of the proofed toast dough at different times. Figure 11 shows photographs of proofed toast dough at different times. Figure 12 shows the height of the proofed bun dough at different times. Figure 13 shows photographs of the proofed bun dough at different times. FIGS. 14 to 16 show the distribution of individual sugars in burns prepared with 10% sugar, 6% sugar + enzyme according to the present invention, 6% sugar + enzyme according to the present invention + 2% maltodextrin, 7% sugar, and 7% sugar + enzyme according to the present invention + 2% maltodextrin. Specific details for implementing the invention

[0210] Materials and Methods

[0211] The analysis of the final baking product regarding individual sugar content and calorie content was performed by Synlab in Malmö, Sweden. This is an accredited laboratory with ISO / IEC 17025 No. 1008.

[0212] All powders used in the examples contain damaged starch at a concentration of 7-9% w / w based on the total weight of the powder.

[0213] Enzymes: Heat-unstable alpha-amylase, heat-stable amyloglucosidase, and maltogenic amylase are used in the examples in the following amounts per 1 kg of powder: 8 ppm / kg of heat-unstable alpha-amylase, 200 ppm / kg of powder or 400 ppm / kg of heat-stable amyloglucosidase, and 150 ppm / kg of maltogenic amylase. The activity of the enzymes used can be calculated based on the contents of this invention regarding individual enzymes.

[0214] Examples

[0215] Example 1 - Preparation of Baking Products - Whole Wheat Bread

[0216] Two doughs (one without added sugar and the other with added sugar) were prepared from the following ingredients:

[0217]

[0218] * Only kernels and flakes from wheat, rye, barley, oats, and corn are included in the quantity.

[0219] ** Per approximately 3.3% of the dough based on the total amount of flour

[0220] *** Contains Fungamyl at 8 ppm / kg powder as heat-unstable alpha-amylase, GoldCrust at 400 ppm / kg powder as amyloglucosidase, and Novamyl at 150 ppm as maltogenic amylase; and Pentopan 500 (structurally improved) at 60 ppm / kg powder

[0221] **** Standard modifier not intended for sugar release (containing Pentopan 500 BG powder at 60 ppm / kg as xylanase, Fungamyl powder at 800 ppm / kg, and ascorbic acid powder at 40 ppm / kg)

[0222] All ingredients were mixed together in a mixer. Mixing was performed at low speed for 90 seconds and at high speed for 380 seconds. A spiral mixer was used. Afterward, the dough was proofed at a temperature of 36°C and a relative humidity of 78% for 50 to 55 minutes. After proofing, the yeast was inactivated at 50 to 55°C, and the dough was baked at 180 to 250°C for 32 minutes.

[0223] The visual result is shown in FIG. 2, where 1 represents the baked product from dough 1.1 and 2 represents the baked product from dough 1.2.

[0224] Before baking, the two doughs were evaluated for stickiness, softness, extensibility, elasticity, and dough temperature. No significant differences were found.

[0225] After baking, the bread was evaluated for crust color, product shape, uniformity, cell size, cell walls, cell shape, and crumb color. No differences were found.

[0226] In addition, the sugar content of each was evaluated as follows:

[0227]

[0228]

[0229] Figures 3a and 3b show the content of individual sugars given as a percentage of the total amount of sugar.

[0230] As can be seen from the above results, there is a significant change in the content of individual sugars, particularly in the product without added sugar compared to the product with added sugar, and a decrease in the low content of fructose and an increase in the content of glucose and maltose are noted. Furthermore, a small decrease in total calories was observed in this example.

[0231] Example 2 - Preparation of Baked Wheat Bread

[0232] Three doughs were prepared: one with a 3% added sugar content (B1), another with a 5% added sugar content (B2), and one with no added sugar (B3). The sugar content is based on the total amount of flour in the dough. The ingredients are as follows:

[0233]

[0234] Improver I: amylase 8 ppm, xylanase 50 ppm, lipase 30 ppm (xylanase and lipase impart stability and structure to the final product), Novamyl 150 ppm, Asc 40 ppm; all ppm are ppm / kg powders; refer to the text of this invention for activity.

[0235] Improver II: heat-stable glucoamylase 400 ppm, heat-unstable amylase 8 ppm, xylanase 50 ppm, lipase 30 ppm, Novamyl 150 ppm, ascorbic acid 40 ppm; all ppm are ppm / kg powder; refer to the text of this invention for activity.

[0236] All ingredients were mixed in a mixer for 4 / 6 minutes, the dough was proofed at 36°C and 78% relative humidity for 50 minutes, the yeast was inactivated at 50-55°C, and then the dough was baked at a temperature of 180 to 250°C for 50 minutes.

[0237] After mixing the ingredients, the dough was evaluated. All doughs were acceptable. The results were as follows:

[0238]

[0239] Generally, the addition of sugar provides a softer dough consistency. Without the addition of sugar, the dough becomes less soft and elastic. However, after baking, all products exhibited good characteristics regarding the following parameters.

[0240] Evaluation parameters are given below, and these also apply to other embodiments of the present invention.

[0241]

[0242]

[0243]

[0244] Regarding taste, it is noted that the sugar intensity is lower in baking products with no added sugar compared to products with 5% added sugar.

[0245] After baking, the individual sugar content was measured. The following results were obtained, and the results for individual sugars are given in g / 100g:

[0246]

[0247] Figures 4a to 4c show the content of individual sugars given as a percentage of the total amount of sugar.

[0248] Example 3 - Preparation of Baked Buns

[0249] Two types of buns were prepared. One had 14% sugar added (A1), and the other had no sugar added. The dough was prepared with the following ingredients:

[0250]

[0251] · The sugar-free improver includes alpha-amylase, glucoamylase, and maltogenic amylase, and corresponds to improver II of Example 2.

[0252] · Burn improver - Corresponds to improver I of Example 2.

[0253] 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 then the dough was baked at a temperature of 235 / 230°C for 12 minutes.

[0254] The appearance of the baked bun is exemplified in Fig. 5.

[0255] After mixing the ingredients, the dough was evaluated. All doughs were acceptable. The results were as follows:

[0256]

[0257] Dough with added sugar appears to be softer and more extensible compared to dough without added sugar. However, these characteristics do not adversely affect the processing of the dough.

[0258] After baking, the evaluation provided the following results:

[0259]

[0260] As can be seen from the table above, only slight differences were observed. Without the addition of sugar, there was a tendency for a more open crumb and a lighter color. The taste of the unsweetened bun was less intense compared to the bun with 14% added sugar.

[0261] The content of individual sugars was measured as follows:

[0262]

[0263]

[0264] Figure 6 shows the content of individual sugars given as a percentage of the total amount of sugar.

[0265] As can be seen from the above results, there is a significant change in the content of individual sugars, particularly in the product without added sugar compared to the product with added sugar, and a decrease in the low content of fructose, a decrease in the content of glucose, and an increase in the content of maltose are noted. Furthermore, in this example, a decrease of approximately 10% in total calories was observed.

[0266] Example 4

[0267] Effect of sugar content and yeast content on proofing time

[0268] A product based on the following ingredients was manufactured:

[0269]

[0270] Enzymes / Additives

[0271]

[0272] Dough and baking products were prepared as described in Example 3.

[0273] Example 5 - Straight Dough Attempt

[0274] The dough was prepared from the following ingredients. Tested heat-unstable alpha-amylase, amyloglucosidase, and maltogenic amylase were added in amounts equivalent to those used in Example 1 or Example 2.

[0275] The enzymes tested were heat-unstable alpha-amylase (Fau), heat-stable amyloglucosidase (Gluco), and maltogenic amylase (Manu).

[0276] Straight Dough Recipe for Enzyme Test:

[0277]

[0278]

[0279]

[0280] The results are shown in Figures 7a and 7b. The left figure illustrates a synergistic effect when alpha-amylase and amyloglucosidase are combined, increasing the volume after proofing from 3.3 (no sugar added) to 4.3 (i.e., 30%) or from 3.64 (when 3% sugar is added to the recipe) to 4.3 (i.e., 18%). The volume index is as follows, with the dough without enzymes and sugar being 100:

[0281] Fau / Glu: 130 g / ml

[0282] Fau / Manu: 117 g / ml

[0283] Glucose / manufacturer: 110 g / ml

[0284] 3% Sugar: 110 g / ml

[0285] The figure on the right shows that the addition of alpha-amylase or amyloglucosidase as a single enzyme provides increased volume after proofing compared to dough with no enzymes added, no sugar added, or dough with 3% sugar added. When all three enzymes are added, the best results regarding volume are achieved. The volume index is as follows, where the dough without enzymes and sugar is 100:

[0286] Alpha-amylase: 121 g / ml

[0287] Maltogenic amylase: 97 g / ml

[0288] Glucoamylase: 121 g / ml

[0289] All three enzymes: 135 g / ml

[0290] 3% Sugar: 113 g / ml

[0291] Dough evaluation

[0292]

[0293] As can be seen from the table above, the dough containing enzymes is superior to the dough without enzymes and sugars, and is superior to or similar to the dough containing 3% sugar and not containing enzymes.

[0294] Volume & Crum Evaluation

[0295]

[0296] After baking, the baking product obtained from the dough containing enzymes is superior to the baking product obtained from the dough without enzymes and sugars, and is superior to or similar to the baking product obtained from the dough containing 3% sugar and not containing enzymes.

[0297] The columns of the table above are the same as those in the previous table.

[0298] Example 6 - Laminated Dough - Croissant

[0299] Croissants were prepared based on the following recipe:

[0300] Standard Croissant Recipe:

[0301]

[0302]

[0303]

[0304] Croissants were prepared without adding sugar, using the amounts of heat-unstable alpha-amylase, heat-stable amyloglucosidase, and maltogenic amylase. The results of the baked croissants are shown in Figure 8a (see reference) and Figure 8b (no added sugar).

[0305] Four doughs without added sugar were prepared and compared to a standard. All baked goods produced from the dough without added sugar had volume, structure, taste, sugar flavor, and color that were equal to or better than those of a croissant with a 7% sugar content.

[0306] In an internal triangulation test with 25 participants, only one respondent perceived a difference.

[0307] Example 7 - Reduction of added sugar

[0308] This embodiment illustrates that using a combination of enzymes as claimed herein can also replace 30-40% of added sugar without any loss of quality.

[0309]

[0310] The results show that the enzyme combination of the present invention can replace 30-40% of sugar without any loss of quality, that the use of the enzyme combination provides superior tenderness and freshness compared to the benchmark, and that the addition of fiber provides shorter (dry) moisture compared to the benchmark. Figures 8a and 8b show the results of Test 0 to Test 4 from left to right.

[0311] Example 8 - Reduction of Proofing Time

[0312] Toast and bun doughs with and without the enzyme cocktail of the present invention and with different sugar contents were tested.

[0313] Proofing height based on a toast recipe:

[0314]

[0315] · Two doughs with 0% sugar were prepared; one of them had three enzymes added ("no added sugar concept"), while the other 0% sugar dough did not contain an enzyme blend. Toast Method:

[0316] All ingredients added

[0317] Mixing for optimal dough development

[0318] Divide the dough bowl into 50g portions.

[0319] Dough Rounding & Molding

[0320] Put in a cup glass

[0321] Proofing at 30 / 45 / 60 minutes (36C / 84 rH)

[0322] The enzymes used are as follows:

[0323] Enzyme solution

[0324]

[0325] The results are shown in FIGS. 10 and 11. As can be seen from FIG. 10, the increase in height after 30 minutes is about 66% for the dough containing 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 containing 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 containing three enzymes compared to about 80-150% for the dough containing 3% or 6% sugar. To obtain a double height compared to the starting value, the toast dough containing the combination of three enzymes according to the present invention will achieve this at least 15 minutes faster than that obtained for doughs containing 0%, 3%, and 6% sugar without the combination of enzymes.

[0326] Proofing height based on the bun recipe:

[0327]

[0328] · Two doughs with 0% sugar were prepared; one of them had three enzymes added ("no added sugar concept"), while the other 0% sugar dough did not contain an enzyme blend.

[0329] method:

[0330] All ingredients added

[0331] Mixing for optimal dough development

[0332] Divide the dough bowl into 50g portions.

[0333] Dough Rounding & Molding

[0334] Put in a cup glass

[0335] Proofing at 30 / 45 / 60 minutes (36C / 84 rH)

[0336] The enzymes used are as follows (ppm / kg powder):

[0337] Enzyme solution

[0338]

[0339] The results are shown in FIGS. 12 and 13. As can be seen from FIG. 12, the increase in height after 30 minutes is approximately 266% for the dough containing three enzymes compared to approximately 43%–66% for the dough containing 6% or 14% sugar. After 60 minutes, the increase is approximately 200% for the dough containing three enzymes compared to approximately 66%–133% for the dough containing 6% or 14% sugar. After 90 minutes, the increase is approximately 233% for the dough containing three enzymes compared to approximately 133%–200% for the dough containing 6% or 14% sugar. To obtain a double height compared to the starting value, the bun dough containing the combination of three enzymes according to the present invention will achieve this at least 15 minutes faster than that obtained for the dough containing 6% or 14% sugar without the combination of enzymes.

[0340] Example 9 - Reduction of sugar content

[0341] This example illustrates that by replacing a portion of the sugar with an enzyme combination according to the present invention, a product having a lower content of fructose and a higher content of glucose and maltose can be obtained. The addition of 2% maltodextrin does not significantly change the sugar content compared to the product using the enzyme combination.

[0342] The recipe is as follows:

[0343]

[0344] The dough also contains 6-8 ppm of heat-unstable alpha-amylase (Fungamyl).

[0345] Specific implementation example

[0346] 1. A method for manufacturing a baking product without added sugar,

[0347] i) a step of obtaining a dough by mixing a powder having a damaged starch content of at least 5 weight% with a composition containing heat-unstable alpha-amylase; heat-stable amyloglucosidase and maltogenic amylase; yeast; water; and optionally other ingredients conventional for dough preparation,

[0348] ii) The step of proofing the dough,

[0349] iii) A step of baking the dough at a temperature in the range of 180 to 250°C

[0350] A method for manufacturing a baking product including

[0351] 2. In Item 1, steps i) and ii) are a method involving the action of heat-unstable alpha-amylase on starch polysaccharides in powder to produce fermentable sugars.

[0352] 3. In item 1 or 2, step iii) is a method involving the action of heat-stable amyloglucosidase and maltogenic amylase on polysaccharides, oligosaccharides and / or disaccharides in dough to increase the glucose and maltose content in the baking product.

[0353] 4. A method in which, in any one of items 1 to 3, the heat-unstable alpha-amylase is active at a temperature in the range of 30°C to about 65°C.

[0354] 5. A method in which, in any one of items 1 to 4, the heat-unstable alpha-amylase is selected from fungal alpha-amylase or bacterial alpha-amylase.

[0355] 6. A method in which, in any one of items 1 to 5, the alpha-amylase is a fungal alpha-amylase.

[0356] 7. In item 6, the fungal alpha-amylase is an endoamylase obtained from Aspergillus oryzae by hydrolyzing the (1,4)-alpha-D-glucosidic linkage in starch polysaccharides.

[0357] 8. A method in which, in any one of items 1 to 7, the maltogenic amylase has optimal activity in a temperature range of 57°C to 65°C.

[0358] 9. A method in which, in any one of items 1 to 8, the maltogenic amylase hydrolyzes the (1,4)-alpha-D-glucosidic linkage in a polysaccharide.

[0359] 10. A method in which, in any one of items 1 to 9, the maltogenic amylase is selected from amylase produced by bacteria.

[0360] 11. A method in which, in any one of items 1 to 10, the maltogenic amylase is produced by Bacillus subtilis (Novamyl 10000 BG) or Bacillus stearothermophilus.

[0361] 12. A method in which, in any one of items 1 to 11, the heat-stable amyloglucosidase has optimal activity in a temperature range of 60°C to 65°C.

[0362] 13. A method according to any one of items 1 to 12, wherein the heat-stable amyloglucosidase hydrolyzes the terminal 1,4-linked alpha-D-glucosidic linkages of maltooligosaccharides and polysaccharides to produce beta-D-glucose.

[0363] 14. A method in which, in any one of items 1 to 13, the heat-stable amyloglucosidase is derived from Aspergillus niger.

[0364] 15. A method in which, in any one of items 1 to 14, the obtained baking product has a fructose content of up to 1 weight%.

[0365] 16. In any one of items 1 to 15, the yeast is Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) method.

[0366] 17. i) Fructose at a maximum concentration of 1 wt%,

[0367] ii) Glucose in a concentration range of about 1.5 to about 4.5 weight%,

[0368] iii) Lactose at a concentration of up to 0.5 wt%,

[0369] iv) Maltose in a concentration range of 2.5 to 5.5 weight%,

[0370] v) Saccharose at a maximum concentration of 0.5 wt%

[0371] A baking product comprising, wherein the concentration is based on the total weight of the baking product.

[0372] 18. A baking product of item 17, wherein the concentration of fructose is 0.4, 0.7, 0.6, or 0.6 weight%.

[0373] 19. A baking product according to Item 17, wherein the glucose concentration is in the range of about 3.5 to about 4.5 weight%.

[0374] 20. A baking product of item 7, wherein the glucose concentration is 3.8, 4.1, or 3.7 weight%.

[0375] 21. A baking product of item 17 with a lactose concentration of 0.1%.

[0376] 22. A baking product according to Item 17, wherein the concentration of maltose is in the range of about 2.9 to about 3.6 weight%.

[0377] 23. A baking product of item 17 in which the concentration of maltose is 4.3, 5.2, or 3.2 weight%.

[0378] 24. A baking product according to Item 17, wherein the saccharose concentration is 0.1 weight%.

[0379] 25. A baking product that can be obtained by the method described in any one of items 1 through 14.

[0380] 26. A baking product in the form of a burger bun, sandwich bread, whole bread, panini, loaf, baguette, bagel, ciabatta, gluten-free, or pastry, in any one of items 17 to 25.

[0381] 27. A combination of alpha-amylase, amyloglucosidase, and maltogenic amylase for use in the manufacture of baking products without the addition of any monosaccharides or disaccharides during manufacture.

Claims

Claim 1 Heat-unstable alpha-amylase (EC 3.2.1.1), heat-stable amyloglucosidase (EC 3.2.1.3) and maltogenic amylase (EC 3.

2. 1.133) A combination composition comprising the above, wherein the heat-unstable alpha-amylase, heat-stable amyloglucosidase, and maltogenic amylase are present in proportions corresponding to 20 to 48 Fau per kg of powder or 28 to 40 Fau per kg of powder for heat-unstable alpha-amylase, 578 to 1650 Agu per kg of powder or 660 to 1650 Agu per kg of powder for heat-stable amyloglucosidase, and 500 to 2500 Manu per kg of powder or 1000 to 2500 Manu per kg of powder for maltogenic amylase. Claim 2 A combination composition for use in the manufacture of bakery products according to claim 1. Claim 3 A combination composition for use in the manufacture of bakery products having 7% or less of added sugar per kg of powder, in accordance with claim 1. Claim 4 A combination composition for use to replace 30 to 40% of added sugar in the manufacture of a bakery product having added sugar, in accordance with claim 1. Claim 5 A combination composition for use in the manufacture of a bakery product without added sugar, according to claim 1. Claim 6 A method for manufacturing a bakery product comprising: i) mixing a powder having a content of at least 5 weight% of damaged starch with a combination composition defined in claim 1 and at least yeast and water to obtain a dough; and ii) a step of proofing the dough. Claim 7 A method according to claim 6, further comprising the step of shaping the dough into a desired shape. Claim 8 A method according to claim 6, further comprising the step of infreezing an unbaked product at a temperature in the range of -35℃ to -45℃ for a time of 15 to 30 minutes, and then freezing at -18℃. Claim 9 A method according to claim 7, comprising the step of forming the dough into a desired shape, and further comprising the step of pre-baking or baking the formed dough at a temperature in the range of 180°C to 250°C. Claim 10 A method according to claim 9, comprising the step of pre-baking the molded dough at a temperature in the range of 180°C to 250°C, and further comprising the step of in-freezing the pre-baked product at a temperature in the range of -35°C to -45°C for a time of 15 to 30 minutes, and then freezing at -18°C. Claim 11 A method according to claim 9, comprising the step of baking the molded dough at a temperature in the range of 180°C to 250°C. Claim 12 A method according to claim 6, comprising the step of baking the dough at a temperature in the range of 180°C to 250°C. Claim 13 A baking product obtained by a method according to any one of claims 9, 11 and 12, comprising: i) fructose at a concentration of up to 2.6 wt%, or up to 2.0 wt%, or 1 wt%; ii) glucose in a concentration range of 1.5 to 4.5 wt%; iii) lactose at a concentration of up to 0.5 wt%; iv) maltose in a concentration range of 2.5 to 5.5 wt%; and v) saccharose at a concentration of up to 0.5 wt%, wherein the concentrations are based on the total weight of the baking product. Claim 14 A baking product obtained by a method according to any one of claims 9, 11 and 12, wherein the baking product has a fructose content of 1% w / w or less. Claim 15 delete Claim 16 delete Claim 17 delete Claim 18 delete Claim 19 delete Claim 20 delete Claim 21 delete Claim 22 delete Claim 23 delete Claim 24 delete Claim 25 delete Claim 26 delete Claim 27 delete Claim 28 delete Claim 29 delete Claim 30 delete Claim 31 delete Claim 32 delete Claim 33 delete Claim 34 delete Claim 35 delete Claim 36 delete Claim 37 delete Claim 38 delete Claim 39 delete Claim 40 delete Claim 41 delete Claim 42 delete

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