Improver composition for a freezer-to-oven bakery product

Abstract

The invention relates to a method for preparing a frozen laminated dough product, comprising the use of fungal alpha-amylase, bacterial alpha-amylase, xylanase, yeast and an oxidising agent, such as ascorbic acid. The invention further relates to a dough product comprising said enzymes, to a bakery product improver comprising said enzymes and to a baked product made from said dough product.

Description

[0001]P136811PC00 Title: Improver composition for a freezer-to-oven bakery product The invention relates to a method for preparing a frozen laminated dough product. The invention further relates to a freezer-to-oven glazed laminated dough product. The invention further relates to a bakery product improver comprising enzymes, and to its use in the preparation of a laminated dough product. The invention further relates to a glazed laminated bakery product, such as a croissant or another Viennoiserie. Laminated dough products, such as croissants and various puffed pastries, including Viennoiserie, such as croissants and Danish pastry, form a popular group of food products with a typical internal structure, characterised by air bubbles, which can be irregular. The processing of the dough prior to baking plays an important role in the formation of a crumb layering structure during baking. Such bubbles may also be referred to in the art as cells. Convenience requirements in the supply chain and for the retailer / food service providers is driving the need for laminated dough products that can be taken from frozen straight to oven bake-off (at a bakery, a shop, a lunch room, restaurant and the like, or by a consumer) to provide “freshly baked” laminated product for the consumer. Such products are also referred to herein as ‘freezer-to- oven’ products. However, large ice crystals may be formed during the freezing process, which can weaken the dough’s strength, reduce yeast activity, and which can have an adverse effect on expansion in the oven. US 6,419,965 B1 relates to a process for the manufacture of dough- based food products, such as croissants. The croissants can be baked directly or frozen before baking. US 6,419,965 B1 discusses several additional ingredients (next to traditional dough ingredients), such as gelatine, guar gum, cysteine hydrochloride, gluten (isolated from the flour), DATEM esters (E472e), soybean lecithin, CMC and an improver, containing fungal amylase. Gluten is said to form impervious cell walls which, by retaining water vapour, participate in the development of croissants during baking. Cysteine hydrochloride is added to make the gluten more flexible. The improver is said to reduce porosity of the cells. Guar gum and gelatine are said to increase the retention of water. Further, gelatine is said to allow the increase the volume of the croissants by 10 %. A specific improver recommendation especially for freezer-to-oven products is not mentioned. Given the challenges specifically for freezer-to-oven laminated dough products there is a need for such recommendation, in particular an improver that does not contain ingredients unsuitable for vegetarians (such as gelatine), synthetic ingredients (such as DATEM esters; CMC) or added emulsifiers that need to be labelled (such as DATEM esters, lecithin). Further, it is desirable to provide an improver composition that is also effective for freezer-to-oven applications that do not require the use of potential sources of allergens, such as guar gum or soybean lecithin (which can contain traces of soybean protein, a known allergen). In particular, there is a substantial group of consumers that prefer foods with as few as possible ‘E-number’ additives that need to be labelled on the ready-to-consume product CN111990432 (A) relates to a dough improver for freezer-to-oven croissants. The dough improver is prepared from corn starch, calcium sulphate, diacetyl tartaric acid esters of mono-diglycerides, sucrose fatty acid ester, glyceryl monostearate, lecithin, glucose oxidase, xylanase and ascorbic acid. The diacetyl tartaric acid esters of mono-diglycerides, the glucose oxidase, the xylanase and the ascorbic acid are said to be mutually matched for use, so that the volume of the dough can be increased. The obtained dough improver is said to have relatively good gluten strengthening and oil holding effects. The croissant prepared from the dough improver is high in oil content and better in crisping effect, and the croissant is more fluffy and better in taste. Still, this product requires the use of ‘’E-number additives’, such as added emulsifiers, which may be synthetic or plant-based, yet allergenic. US 2023 / 0404087 A1 relates to baked product obtained by a two-step enzymatic process, involving a first step of providing sugar from starch, followed by a second step of hydrolysis to form primarily glucose and maltose. In Example 6 the preparation of croissants is described. Use is made of three enzymes: a thermo- labile alpha-amylase (EC 3.2.1.1), a thermo-stable amyloglucosidase (EC 3 / 2 / 1 / 3) and a maltogenic amylase (EC 3.2.1.133). There remains a need for alternatives to improve laminated bakery products, in particular freezer-to-oven bakery products, or dough products intended to be heated to form such bakery products, in particular an alternative that addresses one or more drawbacks of known ways of improving such dough product respectively bakery product, e.g. one or more drawbacks mentioned herein above. The inventors found that a specific combination of enzymes and a specific oxidant addresses such need; in particular they found that such combination is suitable for providing freezer-to- oven laminated dough products, which - after baking – result in a laminated bakery product, such as a croissant, with a desirable internal cell structure. Accordingly, the invention relates to a method for preparing a frozen laminated dough product, comprising - providing a dough, using at least the following ingredients: cereal flour, yeast, fungal alpha-amylase, bacterial alpha-amylase, xylanase, an oxidising agent (typically ascorbic acid), and water, - folding the dough thereby obtaining a laminated dough; - shaping the dough into portions thereby obtaining dough portions for the laminated dough product; - glazing the dough portions; and - freezing the glazed shaped dough portions thereby obtaining the freezer-to-oven glazed laminated dough product. In the method for preparing a frozen laminated dough product according to the invention the relative amount of the fungal alpha-amylase as a percentage of the total of the fungal alpha-amylase, bacterial alpha-amylase and xylanase is typically in the range of 10-98 wt.%; the relative amount of bacterial alpha-amylase as a percentage of the total of the fungal alpha-amylase, bacterial alpha-amylase and xylanase is typically in the range of 0.5-85 wt.%; the relative amount of xylanase as a percentage of the total of the fungal alpha-amylase, bacterial alpha-amylase and xylanase is typically in the range of 0.5-90 wt.%; the total relative amount of the xylanase plus the bacterial alpha-amylase plus the fungal alpha-amylase is typically at least 1 ppm of the total weight of the dough, preferably 2-100 ppm, more preferably 3-40 ppm, in particular 5-25 ppm, more in particular 6-12 ppm. Usually, said enzymes are added in an amount of at least about 1 ppm fungal alpha-amylase, at least about 0.1 ppm bacterial alpha-amylase and at least about 0.2 ppm xylanase. Usually the fungal alpha-amylase is added in an amount of about 100 ppm or less, the bacterial alpha-amylase is added in an amount of about 10 ppm or less and the xylanase is added in an amount of about 20 ppm or less. Preferably said enzymes are added in amounts ranging from 1-40 ppm fungal alpha-amylase, 0.1-3 ppm bacterial alpha-amylase and 0.3-20 ppm xylanase; more preferably in amounts ranging from 1-30 ppm fungal alpha-amylase, 0.1-2 ppm bacterial alpha-amylase and 0.3-10 ppm xylanase; more preferably in amounts ranging from 2-20 ppm fungal alpha-amylase, 0.1-1.2 ppm bacterial alpha-amylase and 0.3-5 ppm xylanase; more preferably in amounts ranging 2.5-10 ppm fungal alpha-amylase, 0.2-1.0 ppm bacterial alpha-amylase and 0.5-3.0 ppm xylanase; in particular in amounts ranging 3.0-7.5 ppm fungal alpha-amylase, 0.2-0.6 ppm bacterial alpha-amylase and 0.6-2.5 ppm xylanase. As illustrated in the examples, the use of the combination of the fungal alpha-amylase, bacterial alpha-amylase, xylanase and oxidising agent (such as ascorbic acid), allows the preparation of freezer-to-oven laminated dough products which – after baking – have a good crumb structure. Moreover, it is illustrated that the addition of bacterial alpha-amylase contributes to a higher specific volume after baking. The invention further relates to a freezer-to-oven glazed laminated dough product, in particular a freezer-to-oven glazed laminated dough product obtainable by a method according to the invention, typically for a croissant or other Viennoiserie. A freezer-to-oven glazed laminated dough product in accordance with the invention (which is still unbaked) generally still contains the fungal alpha- amylase, bacterial alpha-amylase and xylanase, usually at least about 1 ppm fungal alpha-amylase, at least about 0.1 ppm bacterial alpha-amylase and at least about 0.2 ppm xylanase. Usually the fungal alpha-amylase has a content of about 100 ppm or less, the bacterial alpha-amylase a content of about 10 ppm or less and the xylanase a content of 20 ppm or less. Preferably said enzymes are added in amounts ranging from 1-40 ppm fungal alpha-amylase, 0.1-3 ppm bacterial alpha- amylase and 0.3-20 ppm xylanase; more preferably in amounts ranging from 1-30 ppm fungal alpha-amylase, 0.1-2 ppm bacterial alpha-amylase and 0.3-10 ppm xylanase; more preferably 2-20 ppm fungal alpha-amylase, 0.1-1.2 ppm bacterial alpha-amylase and 0.3-5 ppm xylanase; more preferably 2.5-10 ppm fungal alpha- amylase, 0.2-1.0 ppm bacterial alpha-amylase and 0.5-3.0 ppm xylanase; in particular 3.0-7.5 ppm fungal alpha-amylase, 0.2-0.6 ppm bacterial alpha-amylase and 0.6-2.5 ppm xylanase. In the dough product, the oxidising agent (such ascorbic acid) may at least substantially have reacted during processing of the dough. The content of oxidising agent is generally reduced, potentially to a value below the detection limit. The invention further relates to a bakery product improver, comprising 1.0-15 parts by weight fungal alpha-amylase, 0.1-5.5 parts by weight bacterial alpha-amylase and 0.1-7.5 parts by weight xylanase. Advantageously, the bakery product improver further comprises an oxidising agent. Typically, the oxidising agent is or comprises ascorbic acid. If present, the oxidising agent, in particular the ascorbic acid, usually provides at least 20 parts by weight. Preferably, the bakery product contains 75-250 parts by weight ascorbic acid. The bakery product improver is particularly suitable for use in a method according to the invention. The invention further relates to the use of a bakery product improver according to the invention in the preparation of a laminated dough product, preferably a freezer to oven laminated dough product, more preferably a freezer-to- oven croissant. The bakery product improver is in particular useful to improve a dough characteristic, more in particular one or more of the following dough characteristics dough firmness, dough elasticity, dough extensibility, dough dryness, dough development, dough machinability. The bakery product improver is in particular advantageous to improve a characteristic of the baked product, more in particular specific volume of the baked product, crumb structure of the baked product, or both specific volume and crumb structure of the baked product. The invention further relates to a glazed laminated bakery product, typically a freezer-to-oven croissant or other Viennoiserie, obtainable by heating, preferably by baking, the freezer-to-oven glazed laminated dough product according to the invention or the freezer-to-oven glazed laminated dough product prepared in a use according to the invention. The laminated bakery product respectively the laminated dough product (made in a method) in accordance with the invention advantageously is selected from (dough products for) Viennoiserie, such as a croissant, pain Viennois; pain au chocolat, pain aux raisins, raisin swirl, chouquette, Danish pastry; xuixo; bugne; or a chausson aux pommes, more preferably a croissant, a raisin swirl, a pain au chocolat or a Danish pastry, more preferably a croissant or a Danish pastry. Particularly good results have been achieved with a croissant. Figure 1 shows a picture of croissants, including a cross section, in accordance with the invention. Figure 2 shows a picture of cross sections of croissants in accordance with the invention and of comparative examples. Figure 3 shows a picture of croissants in accordance with the invention and of comparative examples. Figure 4 shows a graph of specific volumes of croissants in accordance with the invention and of comparative examples. Terminology used for describing particular embodiments is not intended to be limiting of the invention. Terminology used herein is generally as commonly used in the art of preparing dough products, in particular laminated dough products, unless stated otherwise or unless it clearly follows otherwise from the context. A “dough” is thus a mixture comprising flour (typically as a most abundant component based on weight) and water (in a sufficient amount to at least substantially hydrate the flour), which mixture is typically kneadable (generally without being pourable). The term “dough product” is generally used herein for a shaped dough, essentially shaped in the form in which the dough is to be heated, in particular baked-off, to obtain a ready-to-consume bakery product. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. The term “or” is used to mean "and / or", unless the context clearly indicates otherwise. The terms “or” respectively “and / or” include any and all combinations of one or more of the associated listed items. It will be understood that the terms "comprises" and / or "comprising" specify the presence of stated features but do not preclude the presence or addition of one or more other features. Any text or reference signs placed between parentheses shall not be construed as limiting, unless the context clearly indicates otherwise. It will be understood that when a particular step of a method is referred to as subsequent to another step, it can directly follow said other step or one or more intermediate steps may be carried out before carrying out the particular step, unless specified otherwise. As is used herein, the term “wt. %”, or “weight percentage”, or “percentage by weight”, generally refers to the mass fraction of a substance in a composition divided by the total mass of said composition. As is used herein, the term “ ppm” refers to parts per million by weight. The term “(at least) substantial(ly)” is generally used herein to indicate that it has the general character or function of that which is specified. When referring to a quantifiable feature, this term is in particular used to indicate that it is at least 50 %, more in particular more than 75 %, even more in particular more than 90 % of the maximum of that feature. The term “(at least) essential(ly)” is generally used herein to indicate that it has the general character or function of that which is specified. When referring to a quantifiable feature, it generally includes a deviation of 15 % or less from the given value, in particular a deviation of 10% or less, more in particular a deviation of 5% or less. In the context of this application, the term "about" includes generally a deviation of 15 % or less from the given value, in particular a deviation of 10% or less, more in particular a deviation of 5% or less. When referring to “fluid” or “liquid”, this generally means fluid respectively liquid at 20 °C unless specified otherwise or unless if follows otherwise from the context. For the purpose of clarity and a concise description, features are described herein as part of the same or separate aspects and preferred embodiments thereof, however, it will be appreciated that the scope of the invention may include embodiments having combinations of all or some of the features described. In accordance with a method according to the invention a dough is provided. The dough recipe and the dough preparation can be based on known methodology for the intended type of laminated dough product, with the proviso that further the fungal alpha-amylase, bacterial alpha-amylase, xylanase and oxidising agent (typically ascorbic acid) are included in accordance with the invention. The dough comprises cereal flour. Typically, the dough comprises gluten, which can be provided by the cereal flour, as a separate ingredient or both. Wheat flour is a highly preferred cereal flour, and contains gluten. For freezer to oven laminated dough products it is advantageous to provide a dough with a relatively high gluten content, compared to the same type of product that is not intended to be frozen before heating (cooking / baking). Thus one may use a flour with a relatively high gluten content, such as hard wheat flour. Further it is possible to add gluten as an ingredient (in addition to or alternatively to using flour with a relatively high gluten content. The total gluten content (provided by the flour plus ingredient gluten, if any) usually is at least 10 wt.%, based on flour, preferably at least 12 wt.%, in particular about 15 wt.% or more. The total gluten content usually is 24 wt.% or less, in particular about 20 wt.% or less. In terms of gluten ingredient, it is preferred to add an amount in the range of about 1 to about 12 wt.%, in particular in the range of about 5 to about 10 wt.%, based on flour. A gluten content in said range for the total gluten content or for ingredient gluten has been found particularly advantageous for a croissant, but may also be applied to other laminated dough products. The dough is typically capable of yeast leavening (i.e. it is a fermentable dough). Thus, the dough typically comprises an effective amount of a yeast for use in a dough product. Suitable yeast strains, notably baker’s yeast strains, are generally known in the art. Yeast content of the dough usually is at least 1 wt.% based on flour weight. Yeast content of the dough usually is up to 12 wt.% based on flour weight. Preferably the yeast content of the dough is about 2 to about 10 wt.%. A yeast content of about 4 to about 9 wt.% based on flour weight is much preferred, in particular for freezer-to-oven croissants. Generally, the dough can comprise further usual ingredients for the intended type of laminated dough product, fat (butter, margarine, shortening), salt, sugar. The ingredients can be included in an amount known per se. E.g. sugar can be added in an amount of 1-15 g per 100 gram dough, in particular 2-10 g per 100 gram dough, more in particular 3-8 gram per 100 gram dough. It is also possible to add one or more hydrocolloids. However, good results have been achieved with a dough to which no hydrocolloids have been added that need to be labelled as an ingredient. In particular, good results have also been achieved with a dough to which no gelatine, no chemically modified polysaccharides (like carboxymethyl cellulose, no gum, no pectin have been added as an ingredient). In particular, good results have been achieved with a dough that is free of added cysteine and added DATEM esters or other emulsifiers that need to be labelled on the ingredient list. Thus, in a preferred embodiment the dough is essentially free of these ingredients, although they can be added if desired. A dough without such added ingredients may still contain any of these compounds in as far as they are naturally present in one or more other ingredients of the dough, e.g. cereal pectin in the cereal flour. When referred herein to enzymes, such as the fungal alpha-amylase, the bacterial alpha-amylase, the xylanase or another enzyme added to the dough, the dough product, the bakery product improver or other product in accordance with the invention these are extracellular enzymes having enzymatic activity. They are typically not part of the other ingredients of which the dough or subsequent product are made (such as flour, yeast), although one or more enzymes may be admixed with the flour or another ingredient prior to preparation of the dough. Thus, when referring herein to enzymes, such as the fungal alpha-amylase, the bacterial alpha-amylase, the xylanase or other added enzymes, these are typically are isolated from the organism from which they originate. However, when referring to an enzyme like ascorbic acid oxidase (catalysing the conversion of ascorbic acid into dehydroascorbic acid), this enzyme is usually naturally present in the flour used to provide the dough, so does not need to be added when using ascorbic acid as an oxidising agent. As is generally known in the art, enzyme nomenclature and classification is generally based on the so called EC classes by the Nomenclature Committee of the International Union of Biochemistry and Molecular Biology (NC- IUBMB),see e.g. https: / / www.enzyme-database.org / . Alpha-amylases form EC 3.2.1.1. The fungal alpha-amylase may in principle be any fungal alpha-amylase suitable for use in a bakery application, originating from a fungus. Suitable fungal alpha-amylases include in particular fungal alpha-amylases from Aspergillus, such as Aspergillus oryzae, Aspergillusawamori, Aspergillus foetidus, Aspergillus niger; Penicilium; Candida;Trichoderma, such as Trichoderma viride, Trichoderma reesei; or Saccharomyces,in particular S. cerevisiae. A preferred fungal alpha-amylase is Aspergillus alpha-amylase; in particular preferred is A. niger or A. oryzae alpha-amylase.The bacterial alpha-amylase may in principle be any bacterial alpha- amylase suitable for use in a bakery application, originating from a bacterium. Suitable bacterial alpha-amylases include in particular bacterial alpha-amylases from Bacillus, such as Bacillus amyloliquefaciens, Bacillus licheniformis, Bacillus thermoproteolyticus, Bacillus stearothermophilus, Bacillus subtilis; Brevibacterium; or Pseudomonas. Particularly good results have been achieved with a Bacillus alpha-amylase, such as a Bacillus amyloliquefaciens alpha-amylase. The xylanase (EC 3.2.1.8) may in principle be any xylanase suitable for use in a bakery application. Particularly suitable are bacterial xylanases and fungal xylanases. Preferred fungal xylanases include xylanase of Aspergillus, such as Aspergillus oryzae, Aspergillus awamori; Trichoderma, such as Trichoderma viride or Trichoderma reesei; and Aspergillus, such as Aspergillus foetidus or Aspergillus niger. Preferred bacterial xylanase include xylanase of Bacillus, such as Bacillus amyloliquefaciens, Bacillus licheniformis or Bacillus subtilis. Particularly good results have been achieved with an Aspergillus xylanase, such as Aspergillus niger xylanase. Optionally, one or more further enzymes may be added to the dough provided in a method according to the invention respectively form part of the bakery product improver. For instance, one or more enzymes may be included selected from the group of amylases other than fungal alpha-amylases and bacterial alpha-amylases (such as maltogenic amylases, EC 3.2.1.133); lipases; phospholipases; galactolipases; proteases; peptidases; oxidases; transglutaminases; laccases; glucose oxidases and amyloglucosidases. These are known in the art for use in bakery applications. However, usually the fungal alpha-amylase, bacterial alpha-amylase, xylanase form together 75-100 wt.%, preferably 90-100 wt.%, more preferably 95-100 wt.%, most preferably 98-100 wt.% of the total content of enzymes included in in the dough, dough product, the bakery product improver or other product in accordance with the invention. Usually the dough provided in a method of the invention respectively the bakery product improver according to the invention has a total content of further enzymes of 0- 25 wt.%, in particular 0-10 wt.%, more in particular 0-5 wt.% or 0-2 wt.% of the total content of enzymes. If present, the total content of the additional enzyme or enzymes is e.g. at least 0.5 wt.% or at least 1 wt.%, based on total enzymes. In a particularly preferred embodiment, as illustrated in the Examples, the dough provided in the method according to the invention respectively the bakery product improver according to the invention is free of added maltogenic amylase. In a particularly preferred embodiment, as illustrated in the Examples, the dough provided in the method according to the invention respectively the bakery product improver according to the invention is free of added amyloglucosidase. In a particularly preferred embodiment, as illustrated in the Examples, the dough provided in the method according to the invention respectively the bakery product improver according to the invention is free of added maltogenic amylase and of added amyloglyucosidase. Good results have in particular been achieved wherein the dough provided in the method according to the invention respectively the bakery product improver according to the invention is free of added enzymes other than the fungal alpha-amylase, the bacterial alpha-amylase and the xylanase. In particular an improved flavour is perceived (no noticeable off-flavour such as rancidity) in a baked product made from such a dough, compared to a baked product made from a dough wherein a further enzyme has been added, such as a lipase or oxidase. In a dough provided in a method according to the invention, a dough product according to the invention or a bakery product improver according to the invention, the relative amount of the fungal alpha-amylase as a percentage of the total of the fungal alpha-amylase, bacterial alpha-amylase and xylanase preferably is at least 50 wt.%, more preferably at least 60 wt.%, in particular at least 65 wt.%. The relative amount of the fungal alpha-amylase as a percentage of the total of the fungal alpha-amylase, bacterial alpha-amylase and xylanase preferably is 90 wt.% or less, more preferably 84 wt.% or less, in particular at least 80 wt.% or less. In a dough provided in a method according to the invention, a dough product according to the invention or a bakery product improver according to the invention the relative amount of bacterial alpha-amylase as a percentage of the total of the fungal alpha-amylase, bacterial alpha-amylase and xylanase preferably is at least about 1 wt. %, more preferably at least 2 wt.%. The relative amount of bacterial alpha-amylase as a percentage of the total of the fungal alpha-amylase, bacterial alpha-amylase and xylanase preferably is at least about 10 wt. % or less, more preferably 8 wt.% or less. In a dough provided in a method according to the invention, a dough product according to the invention or a bakery product improver according to the invention, the relative amount of xylanase as a percentage of the total of the fungal alpha-amylase, bacterial alpha-amylase and xylanase preferably is at least 10 wt.%, more preferably at least 15 wt.%, in particular at least 20 wt.%. The relative amount of xylanase as a percentage of the total of the fungal alpha-amylase, bacterial alpha-amylase and xylanase preferably is 40 wt.% or less, more preferably 35 wt.% or less, in particular 30 wt.% or less. The dough further comprises an oxidising agent. The bakery product improver advantageously comprises an oxidising agent, although it is also possible to use a bakery product improver according to the invention that is essentially free of an oxidising agent, such as ascorbic acid, include the improver in the dough and add an oxidising agent separately. Oxidising agents are known in the art for their use in the development of gluten, thereby enhancing the quality of the dough and ready-to-consume product made with the dough. During mixing, the oxidising agent is used for the oxidation of glutathione to glutathione disulphide, the disulfide bond is formed in the gluten structure, which results in increasing the gluten yield, forming a stronger gluten structure, and improving the gas retention in the dough. Thus, the term “oxidising agent” is used herein for added compounds that are generally regarded as safe (GRAS) in food applications and that are suitable for use in a dough to react with an -SH groups of an amino acid, peptide or protein, in particular glutathione. Typically, the dough or bakery product improver of the invention comprises ascorbic acid, which is generally known in the art as an oxidising agent in dough applications. Ascorbic acid is converted during dough mixing to its oxidising form dehydroascorbic acid (DHAA) in a reaction catalysed by the enzyme ascorbic acid oxidase, naturally present in flour. Ascorbic acid can either be a natural extract or synthetic product. As is generally known, various fruits are suitable natural ascorbic acid sources. An example of natural ascorbic acid is acerola fruit powder, the dried juice of the Acerola cherry. In principle, it is also possible to add another oxidising agent known in the art, such as azodicarbonamide (ADA). It is also possible to use a combination of ascorbic acid and one or more further oxidising agents. Particularly good results have been achieved with ascorbic acid as the sole added oxidising agent. Thus, most preferably the oxidising agent essentially consists of ascorbic acid; if a combination of oxidising agents is used, ascorbic acid is typically the major one. Thus, the ascorbic acid content, based on total oxidising agent in the improver of the invention or added in the dough used in a method according to the invention, usually is more than 50 wt.%, preferably 80-100 wt.%, more preferably 90-100 wt.% of the oxidising agent content. The relative amount of ascorbic acid as a percentage of the total of ascorbic acid, fungal alpha-amylase, bacterial alpha-amylase and alpha-xylanase in a dough or bakery product according to the invention usually is at least about 50 wt.%, preferably at least 55, more preferably at least 60 wt.%, in particular at least 65 wt.%, more in particular at least 70 wt.% or at least 72 wt.%. The relative amount of ascorbic acid as a percentage of the total of ascorbic acid, fungal alpha- amylase, bacterial alpha-amylase and alpha-xylanase in a dough or bakery product according to the invention usually is 99.6 wt.% or less, preferably 99.0 wt.% or less, more preferably 98 wt.% or less, in particular 95 wt.% or less, more in particular 90 wt.% or less, more in particular about 85 wt.% or less. If ADA is used, the preferred range of use in the dough is 1 to 4 g per 100 kg of flour. The content of the sum of the fungal alpha-amylase, the bacterial alpha- amylase, the xylanase and the ascorbic acid (or total oxidising agent) in the dough used in a method of the invention or in a bakery product improver according to the invention is generally in the range of 5 -1000 ppm of the total weight of the dough, in particular in the range of 10-500 ppm of the total weight of the dough. In a preferred embodiment, the content of the sum of the fungal alpha-amylase, the bacterial alpha-amylase, the xylanase and the ascorbic acid (or total oxidising agent) in the dough used in a method of the invention or in a bakery product improver according to the invention, is in the range of 25-200 ppm of the total weight of the dough, more preferably in the range of 40-200 ppm of the total weight of the dough or in the range of 50-150 ppm of the total weight of the dough. Particularly good results have been achieved with a dough wherein the content of the sum of the fungal alpha-amylase, the bacterial alpha-amylase, the xylanase and the ascorbic acid (or total oxidising agent) in the dough used in a method of the invention or in a bakery product improver according to the invention is in the range about 50 to about 100 ppm of the total weight of the dough. The bakery product improver according to the invention can essentially consist of the enzymes or essentially consist of the enzymes and the oxidising agent, such as ascorbic acid. Optionally, one or more further components are present, e.g. on ore more components mentioned in the prior art cited herein or one or more other components known in the art for use in bread improvers and the like. For instance, one or more components selected from the group consisting of carbohydrates (e.g. sugars, starch), flours (e.g. cereal flour; tuber flour; root flour; legume flour, such as soy flour), gluten, a salt (e.g. sodium chloride or a carbonate), and fats (e.g. rapeseed oil) may be present. Further, although good results are achieved in the absence of added gums and emulsifiers, it is possible to include a gum, an emulsifier or both in the improver. A flour, a carbonate salt (e.g. calcium carbonate) a carbohydrate or a combination thereof may in particular be present as a carrier material. It is also possible to use another carrier material. In an advantageous embodiment, the bakery product improver is obtained by a method based on the technology described in WO2016 / 114648. Herein active components of the improver (enzymes and optionally oxidising agent) are mixed with a granular de-dusting material comprising 30 – 60 wt.% cold-swelling (potato) starch, 5 - 40 wt.% vegetable oil, and 5 - 35 wt.% flour, all weight percentages based on dry weight of the granular de-dusting material. Such de-dedusting material may e.g. by mixed with the enzymes and optionally the oxidising agent, such as ascorbic acid. Only a minor amount of dedusting material is needed to have a dedusting effect; however, from a ease of dosing perspective a relatively large amount of dedusting material may be used. Thus, the total content of the enzymes plus – if present – the oxidising agent, in particular ascorbic acid can be chosen in a broad range, usually in the range of 0.1 to 100 wt.%, based on total weight of the bakery product improver, in particular in the range of 0.4-100 wt.%, more in particular in the range of 1.5-100 wt.%, more in particular in the range of 5-99.5 wt%, or in the range of 10-95 wt.%. In particular when a carrier and / or gluten is included, the enzymes can form relatively small part of the bakery product improver, such as less than 50 wt.%, in particular 30 wt.% or less, more in particular 10 wt.% or less. Usually, the content of the enzymes or the content of enzymes plus ascorbic acid in the bakery product improver is at least 100 ppm, in particular at least 500 ppm, more in particular at least 1000 ppm. In a specific embodiment, the bakery product improver has a content of the fungal alpha amylase, bacterial alpha-amylase plus preferably the oxidising agent, such as ascorbic acid, of 50-100 wt.%, in particular 80-100 wt.% based on total weight of the bakery product improver. The method steps, such as dough preparation, folding, cutting, shaping (which shaping may comprise rolling out), flattening / compressing, glazing, freezing, optional further steps, can be based on methodology known in the art for the specific type of product. E.g. one or more of said steps can be based on the prior art cited herein. The dough comprises yeast, but is usually processed in a method according to the invention without any substantial proofing or leavening (fermentation) steps before freezing, such that the frozen dough product is essentially non-leavened and non-proofed. Proofing and leavening are generally known process steps for which generally a proof box or fermentation chamber is used, wherein the temperature is controlled (typically between 25 °C and 30 °C). Usually humidity is also controlled during proofing or fermentation (typically between 80% and 90%). During proofing or leavening, temperature and humidity are used to activate the yeast at its optimal output level of gassing, producing CO2 to raise the dough. As a result, after leavening / proofing the dough has a considerably higher volume than the corresponding non-leavened, non-proofed dough the dough. Leavening / proofing usually results in an about 2 to about 3 times rise in volume. Accordingly, for maintaining the dough essentially non-leavened, non-proofed, the conditions during processing of the dough till freezing are typically kept outside conditions at which the yeast is substantially active (i.e. typically below 25 °C). Accordingly, during processing of the dough till freezing the dough typically does not substantially rise in volume. In order to maintain a temperature at which substantial leavening / proofing is avoided, it is advantageous to cool the dough to a temperature below the temperature at which the processing steps take place, in between at least a number of the process steps, typically by placing the dough in a freezer. In particular, cooling in between folding steps has been found advantageous. Folding of the dough may e.g. be based on US 6,419,965. For folding, usually lamination fat, preferably butter, is added to the dough. Preferably the folding, in particular when preparing croissants, comprises a plurality of folding steps, wherein in between a first and a last folding step there is provided at least one storage period at a lower temperature, in particular in a freezer. During folding a substantial amount of energy is used, which can result in a significant rise of temperature. The cooling in between folding steps avoids an undesirably large temperature increase (such as above about 18 °C or about 20 °C), which can adversely affect the lamination process during folding. In particular, a too high temperature can affect the lamination fat plasticity negatively, which may result in breaks in the laminated dough, which would result in poor layering and bad crumb structure and volume in the end. Thus, folding is usually done at a temperature of 18 °C or less, preferably in the range of 10-18 °C, in particular about 15 °C. It is further found advantageous to carry out a plurality of folding actions, wherein a number of folding actions is carried out in a first direction and thereafter a further number of folding actions in a second direction, in particular at an angle of about 90 degrees with the first direction. This has in particular been found advantageous for gluten network development. For instance, good results have been achieved with first folding into two layers, then into four layers, next into six layers, then storing in the freezer, and then another four layers of lamination. After folding, the resultant laminated dough may be cooled again if desired. The laminated dough can be subjected to cutting based on known methodology. Shaping of the laminated dough can be done based on known methodology. Shaping of the laminated dough in accordance with the invention typically results in a shaped dough having essentially the shape into which the dough product will be frozen. Thus it typically results in essentially the shape of the product that is to be heated (cooked, baked) to obtain a ready-to consume bakery product. For croissants, the shaping usually comprises a rolling-out. Rolling out can be done based on known methodology. For croissants, shaping thus results in a dough product having essentially a croissant shape. In an advantageous embodiment, the rolled-out shaped laminated dough product is advantageously subjected to relaxation. Relaxation comprises letting the product rest under non-proofing / non-leavening conditions, i.e. at a suitable temperature as described elsewhere herein. Thus, the relaxation can take place at about the same temperature as the preceding and subsequent step, preferably at a temperature in the range of 4-18 °C, more preferably in the range of 10-18 °C, in particular at about 15 °C. The duration of the relaxation is usually in the range of 5-60 min, preferably in the range of about 10 to about 30 min, e.g. about 15 min.. The relaxation step has been of particular advantage for dough properties, such as described elsewhere herein, like dough elasticity, stretchiness, rising properties after thawing (during heating, in particular baking) or a combination thereof. Advantageously, the shaped laminated dough product is subjected to flattening / compressing. This is generally done after rolling out and relaxation, if one or both of these steps are employed. Flattening / compressing can be done based on known methodology. Flattening has a positive effect on appearance of the ready- to-consume product, in particular a positive effect on volume of the ready-to- consume product, such as a Viennoisserie, more in particular for a freezer-to-oven croissant. Glazing is used in the art for imparting a shiny appearance after baking, for providing a specific taste effect or for both. Glazing can be done based on known methodology. Conventionally a glazing composition may be made from a jam, e.g. apricot jam. Another known glazing composition is egg wash. It is in particular preferred to apply by spraying a fluid glazing composition. E.g. an aqueous solutions of a sugar, such as sucrose can be used as a glazing composition. EP1287 743A2 describes powdered and fluid glazing compositions for bake-off products, comprising mainly a “complex sugar, i.e. a long chain polysaccharide, which is preferably polydextrose. As an alternative, a mixture of sugar (presumably sucrose), glucose syrup and modified starch is mentioned. Advantageously, glazing in a method according to the invention comprises the use of a glazing composition, preferably an aqueous solution, comprising one or more other carbohydrates, more in particular one or more saccharides, such as one or more saccharides selected from monosaccharides, disaccharides, oligosaccharides (DP 3-10) and polysaccharides (DP > 10). The glazing composition may further comprise and emulsifier and a triglyceride oil. Preferably, the glazing composition comprises trehalose. In particular good results have been achieved with an aqueous fluid, comprising a carbohydrate, the carbohydrate essentially consisting of trehalose or the carbohydrate consisting of trehalose and one or more further carbohydrates, wherein 50-100 wt.% of the carbohydrate is trehalose. Preferably, said aqueous fluid further comprises an emulsifier and a triglyceride oil. It has been found that a glazing composition comprising trehalose, in particular in combination with the emulsifier and the triglyceride oil, contributes to a favourable volume expansion in a controlled way during baking off, without undesirable levels of breaks or other damage to the dough, whilst providing a fresh and nice appearance of the finished product after bake off. Further, the glazing composition comprising trehalose, especially in combination with the emulsifier and triglyceride oil, has been found to result in a well-integrated glaze on a laminated dough, in particular a croissant, without any detrimental stickiness, as opposed to comparative glazing compositions. This allows packaging a plurality of dough products according to the invention in the same compartment of the packaging without needing precautions (such as individual wrappings or separation means, e.g. paper sheets) to avoid unacceptable sticking together during storage in a frozen state. In principle any food-grade emulsifier suitable for emulsifying a triglyceride oil can be used. Usually, the emulsifier comprises one or more phospholipids, such as phosphatidylcholine (PC), phosphatidylethanolamine (PE), lysophosphatidyl choline. Particularly suitable emulsifier sources are lecithins. Preferably, the emulsifier or at least a substantial part thereof is provided by egg yolk, in particular egg yolk powder. Thus, advantageously egg yolk is present (which may be powdered egg yolk). The egg yolk has been found to contribute to a nice natural glaze (unlike e.g. whole egg contents). Further, its provides a yellow colour, which is appreciated by users. Further, egg yolk is accepted as a clean-label ingredient. If another emulsifier source is used instead of egg yolk , one may add e.g. beta carotene for imparting a yellow colour. Further, it may be advantageous to include some protein to emulate protein in egg yolk, e.g. in about the same amount as present in egg yolk. The term “ triglyceride oil” is typically used herein for triglycerides that are liquid at 20 °C, in particular also at 10 °C, more in particular also at °C. It is advantageous to use an oil in particular to obtain a fluid glazing composition. This is desired for ease of processing in an industrial glazing process. A solid glazing composition hasn’t been found to work as well industrially, to obtain a well- integrated glaze. Further, it has been found that a triglyceride oil contributes to an appreciated shine of the glaze. Furthermore, the use of a triglyceride oil has been found to suppress the glaze setting like a normal glaze by keeping the crust supple. Usually, the oil is a vegetable oil. In principle, any vegetable oil can be used. Examples of suitable oils include vegetable oils selected from the group consisting of corn oil, cottonseed oil, canola oil, olive oil, peanut oil, safflower oil, soybean oil, rapeseed oil and sunflower oil, including mixtures thereof. Good results have in particular been achieved with rapeseed oil. Thus, in a preferred embodiment 50-100 wt.%, in particular 75-100 wt.%, more in particular 90-100 wt.% of the triglyceride oil is rapeseed oil. The glazing composition is typically fluid at 20 °C, preferably at 15 °C, more preferably at 10 °C, in particular at 5 °C. Fluidity of the glazing composition at a temperature of 15 °C, 10 °C or even lower allows advantageous application to the dough in a fluid form (such as by spraying or brushing), also at a relatively low temperature, such as a temperature of about 10 to about 15 °C, which is desirable for operating frozen dough manufacturing lines. Particularly good results have been achieved with a glazing composition comprising 50-200 parts by weight powdered egg yolk; 50-200 parts by weight carbohydrate, of which carbohydrate preferably 50 to 100 wt.% is trehalose; 50-100 parts by weight glyceride oil; and 250-350 parts by weight water. Particularly preferred is a fluid glazing composition comprising 9-30 wt.% egg yolk solids; 9-30 wt.% carbohydrate, preferably sugars, of which carbohydrate 50-100 wt.% is trehalose; 30-65 wt.% water; and 6-25 wt.% triglyceride oil (such as vegetable triglyceride oil) The glazing composition is usually applied as a fluid to the surface of the shaped laminated dough. This can be done by brushing or spraying. The dough to which the glazing is applied is typically non-frozen. The dough to which the glazing is applied is typically non-cooked (non-baked). Thus, the glazing composition is typically applied to the raw shaped (non-frozen) dough. Usually at least an upper part of the surface is at least substantially glazed (the part not resting on a support when being glazed, which part of the surface to be glazed is typically is also the part not resting on a support during heating / bake-off. Usually at least about 40 % of the surface, in particular at least about 50 % of the dough surface is glazed. In principle essentially all of the dough surface can be glazed, but it suffices to glaze less than 100 % of the surface, in particular about 80 % or less, more in particular about 60 % or less. Particularly good results have been achieved with spraying the glazing composition to the shaped dough and thereafter freezing the shaped dough. Typically, the glazed shaped dough for a freezer-to-oven product in accordance with the invention is frozen without having been subjected to a (pre-)heating step, such as a (pre-)baking step. The application of glazing composition to the dough is typically done to the non-heated, non-frozen dough. Thus, temperature during application is generally is in the range of 0-30 °C, in particular in the range of about 4 to about 20 °C. Considering microbiological quality and the fact that after glazing the dough will be frozen, a relatively low temperature, such as a temperature of about 10 to about 15 °C is particularly preferred. After glazing the (typically without having been cooked) glazed dough product is usually frozen and packaged. The glazed dough product is typically frozen whilst in an essentially non-leavened, non-proofed state. The present invention is in particular also advantageous in that a plurality of glazed dough products can be packaged in a single packaging, without needing to be individually wrapped or otherwise protected from touching other products or the packaging, because of their lack of stickiness. It is further an advantageous that this contributes to reducing the risk of unacceptable damage to product when trying to detach them from each other, resulting is less waste (discarded damaged products) for the end user. In particular in view of reducing the risk of unacceptable damage, the glazed dough product is usually first frozen and thereafter packaged. Thus, in an advantageous embodiment the invention relates to a packaging comprising a plurality of frozen (unbaked) glazed dough products according to the invention The preparation of the ready-to-consume bakery product according to the invention from the (frozen) shaped laminated dough can be done based on a manner known per se for cooking-off (such as baking-off) the specific type of product. One may directly heat the shaped dough without thawing or one may first let it thaw. The heating may be commenced without first letting the laminated dough leaven, whilst sufficient expansion, if needed, is achieved during the heating. Heating can comprise baking, e.g. in an oven, a grill, an air fryer, microwaving, heating in a superheated steam oven, etc.. The used oven can amongst oven be selected from hot-air ovens and deck-ovens. The oven may be used with steam or without steam. In particular for Viennoiserie, especially for croissants, baking-off is preferred. Next the application will be illustrated by the following Examples. EXAMPLE 1 Preferred bakery product improver enzyme compositions, without oxidising agent (which can be added separately): Range in parts by weight Fungal alpha-amylase 1.0 – 15 Bacterial alpha-amylase 0.1 - 5.5 Xylanase 0.1 - 7.5 Preferred bakery product improver enzyme compositions including oxidising agent: Range in parts by weight Ascorbic Acid 75 – 250 Fungal alpha-amylase 1.0 – 15 Bacterial alpha-amylase 0.1 - 5.5 Xylanase 0.1 - 7.5 EXAMPLE 2 A dough for croissants was prepared based on a known recipe, with the proviso that a bakery product improver in accordance with the invention was used (providing 5 ppm fungal alpha-amylase, 0.3 ppm bacterial alpha-amylase, 1.2 ppm xylanase, 77 ppm ascorbic acid based on weight of the dough). Further, additional ingredient gluten was included, as indicated in the following Table, which also shows the lamination butter to be added in the folding stage. Ingredient Weight (g) Relativeamount Wheat flour Pelikaan (ex Meneba, 1000 38.8%Rotterdam) Block Yeast (Koningsgist, ex AB Mauri) 70 2.7%Salt 9 0.4%Butter (ambient) 100 3.9%Sugar 90 3.5%Vital Gluten 90 3.5%Ascorbic acid 0.2fungal alpha-amylase (Aspirgilluse oryzae)* 0.005bacterial alpha-amylase (Bacillus0.0003 amyloliquefaciens)* Xylanase (Aspergillus niger)* 0.0012Tap water 600 23.3%Scaling dough 1959Lamination butter 15°C 617 24.0%*from AB Mauri The dough was processed (except when in freezer) in a room having a temperature of about 15 °C. The dough was made from all ingredients except for the lamination butter. The dough was kneaded in a spiral mixer for about 8 min. and then kept in a freezer for 5 min. at minus 18 °C. The dough was taken out of the freezer and the lamination butter was incorporated in the dough. The dough was subjected to folding: first two layers were folded and directly thereafter four layers (turned before the last step), to get six layers. The layered dough was then kept in the freezer at minus 18 °C for 2 min. The dough was taken out of the freezer and folded in another four layers, folding direction was at a 90 degrees angle compared to previous folding. The resultant laminated dough was kept in a freezer for 5 min. at minus 18 °C, taken out of the freezer and cut with a croissant dough cutter to obtain dough pieces of about 65 grams. The cut pieces were shaped in a croissant shape; use was made of a Rondo Croissomat (pause stand 4.5 calibration and then subjected to relaxation for 15 min (covered with plastic foil). The relaxed shaped pieces were flattened to a final thickness of about 10 mm. The relaxed shaped pieces were glazed with one of the following glazing compositions: Glaze 1: A glaze composition was made having the following composition: 100 parts (16.7 wt.%) trehalose, 280 parts (46.7 wt.%)water, 100 parts (16.7 wt.%) vegetable oil and 120 parts (20 wt.%) powdered egg yolk. First egg yolk powder and water were mixed; next trehalose was added and mixed until dissolved. Next the oil was added and mixed until the oil was emulsified in the mixture. The resultant glaze composition (Glaze 1) was left to stand for about 10 min, then stirred and applied over the croissant. Glaze 2 : Liquid whole egg. Glaze 3: MauriShineTM(ex AB Mauri, Etten-Leur, NL), a vegan, egg-free, trehalose-free commercially available glazing composition for buns. Glaze 4: A conventional glazing composition; a solution of 50 wt.% caster sugar (sucrose) and 50 wt. % water. Glaze 5: As Glaze 1 but with dextrose instead of trehalose. Glaze 6: As Glaze 1 but with caster sugar (sucrose) instead of trehalose. The glazing composition was evenly applied over the surface of the croissant dough, covering the surface, except for the part resting on the bottom. The glazed croissant dough products were frozen in a shock freezer (40 min. at minus 35 °C), until the core temperature in the product was about minus 10 °C. Thereafter the frozen product was stored at minus 20 °C. The frozen products were taken out of the freezer and directly baked (without thawing). Three different settings were used: Setting 1: MIWE Aeromat Oven, program with normal steam. Setting 2: MIWE Aeromat Oven, program with half normal steam. Setting 3: a MIWE condo electrically heated deck oven (using a standard program: 2 FTO croissants, no steam) The MIWE Aeromat Oven, with steam, is a common bake-off oven found in in-store bakeries. The MIWE Aeromat Oven program with normal steam ensures sufficient steam for proper croissant expansion and baking. The program with half normal steam challenges the effectiveness of the croissant glaze, which aids in expansion during baking. The MIWE Condo is a deck oven typically found in bakeries and can also mimic a home oven. The MIWI Condo deck oven program with no steam demonstrates how the glaze helps the croissant expand and bake without added moisture in the oven, with steam. The baked croissants all have an advantageous layered crumb structure, without an unacceptable level of holes disrupting the internal cell structure. Figure 1 shows a typical picture of croissants made with a fungal alpha-amylase, bacterial alpha-amylase, xylanase and oxidising agent (ascorbic acid) in accordance with the invention. The layered crumb structure is improved compared to freezer to oven croissants made without the combination of amylases and xylanase. The croissants made with the trehalose glaze are best with respect to expansion and maintaining their distinctive shape without setting early; further, these are the most dry to the touch, when taken from the freezer, which is advantageous for easy handling of the croissants. EXAMPLE 3 Croissants were prepared, generally as described above and baked after having been frozen. Reference croissants (Test 1) contained fungal alpha-amylase (7.0 ppm, based on dough weight), xylanase (18.7 ppm, based on dough weight) and ascorbic acid (70.0 ppm, based on dough weight. The doughs for the croissants made in accordance with the invention further contained bacterial alpha-amylase (2.9 ppm, based on dough weight). The full recipe is shown in the following Table: Test 1 (Ref) Test 2 Ingredient grams % dough grams % dough Flour 2000 46.67 2000 46.67Water 940 21.94 940 21.94Yeast 160 3.73 160 3.73Salt 25 0.58 25 0.58margarine / butter 60 1.40 60 1.40Sugar 200 4.67 200 4.67improver MRT* 100 2.33 100 2.33bacterial alpha- amylase 0 0.00 0.0125 0.000291714margarine / butter 800 18.67 800 18.67Total 4285 4285.01*improver MRT (from AB Mauri) providing the fungal alpha-amylase, xylanase, ascorbic acid and further gluten (0.93 % of the dough), emulsifier (0.18 % of the dough), fibre (0.04 % of the dough), wheat flour (1.04 % of the dough) and gum (0.12 % of the dough). The croissants according to the invention of Test 2 (including bacterial alpha-amylase) had a good crumb structure and a 32 % higher specific volume than in Test 1. EXAMPLE 4 FTO croissants were made, generally as described in Example 2, typically using glaze 1 (containing trehalose), with varying enzyme compositions. The recipes were as follows: Bulk ingredients (all in grams): CE1 CE2 CE3 Ex2 Ex3 Ex4 Ex1Flour (Pelikaan) 1800 1800 1800 1800 1800 1800 1800Water1062 1062 1062 1062 1062 1062 1062(0 C, 60 g ice) Yeast 126 126 126 126 126 126 126Salt 16.4 16.4 16.4 16.4 16.4 16.4 16.4Fat in dough 180 180 180 180 180 180 180Sugar 162 162 162 162 162 162 162Vital gluten 162 162 162 162 162 162 162Lamination fat1000 1000 1000 1000 1000 1000 1000(butter, 15 C) Enzymes and oxidising agent (all in ppm) CE1 CE2 CE3 Ex2 Ex3 Ex4 Ex1Ascorbic acid 200 200 200 200 200 200 200Fungal alpha-5.0 5.0 5.0 5.0 5.0 5.0 5.0amylase Bacterial alpha-0.3 0.3 0.3 0.3 0.3amylase xylanase 1.7 1.7 1.7 1.7Bacterial100 100 100 100maltogenic amylase amyloglucosidase 150 150 150 CE1, CE2 and CE3 are comparative examples. In CE1 and CE2 a bacterial maltogenic amylase was used instead of a bacterial alpha-amylase. For the croissants of CE2 further an amyloglucosidase was included, hereby reflecting an enzyme composition in accordance with US2023 / 0404087. The following table shows dough characteristics of the doughs, as assessed by a skilled baker. The scores for Ex1 were all normalised at 5. A higher score indicates more of said characteristic, a lower score indicates less of said characteristic: Dough Characteristics CE1 CE2 CE3 EX2 EX3 EX4 EX1 dryness 5 6 5 6 5 6 5firmness 5 6 5 6 5 6 5elasticity 5 4.5 5.5 4.5 4 4.5 5extensibility 5 5 4.5 5 6 5 5development 5 5 5 5 5 5 5machinability 5 5 5 5 5 5 5Figures 2 and 3 show photographs of a cross-section of a typical croissant and of the whole croissants of each of the trials. Figure 4 shows the specific volume for the croissants in each of the trials. EX1 vs. CE1 shows that the replacement of bacterial alpha-amylase in accordance with the invention by bacterial maltogenic amylase results in a poor specific volume (reduction from 4.8 to 4.1). CE2 shows a negative effect of the inclusion of amyloglucosidase to the recipe of CE1 (cf. US2023 / 0404084). Although this inclusion somewhat alleviated the loss of specific volume, the internal crumb structure was inferior compared to each of the examples in accordance with the invention. Notably there are many large cells in the croissant of CE2 and the croissant had a very waxy crumb and was very chewy to eat, whereby the texture was unacceptable for consumption. EX1 vs. CE3 shows the effect of xylanase. The dough for CE3 lacked the xylanase, but did contain both fungal and bacterial alpha-amylase. Xylanase had both a positive effect on specific volume and crumb structure. Dough evaluation, ex-mixer, shows that EX3 was more extensible than EX1. As a result the baked croissant was longer but lower in height, when compared to EX1. It was further noted that generally the croissants of EX1 outperformed the croissants of CE2, CE3, EX2, EX3 and EX4 in crumb structure, which has a more open and waxier crumb and were more chewy to eat compared to EX1. EX2, EX3 and EX4 illustrate that additional enzymes, such as amyloglucosidase and / or maltogenic amylase can be added, if desired, next to the fungal alpha-amylase, bacterial alpha-amylase and xylanase. These outperform CE1, CE2 and CE3 in terms of specific volume or crumb structure.

Claims

Claims1. Method for preparing a frozen laminated dough product, comprising- providing a dough, using at least the following ingredients: cereal flour, fungal alpha-amylase, bacterial alpha-amylase, xylanase, yeast, oxidising agent and water, wherein the relative amount of the fungal alpha-amylase as a percentage of the total of the fungal alpha-amylase, bacterial alpha-amylase and xylanase is in the range of 10-98 wt.%, the relative amount of a bacterial alpha-amylase as a percentage of the total of the fungal alpha-amylase, the bacterial alpha-amylase and xylanase is in the range of 0.5-85 wt.%, the relative amount of the xylanase as a percentage of the total of the fungal alpha-amylase, bacterial alpha-amylase and xylanase is in the range of 0.5-90 wt.%, and wherein the total relative amount of the xylanase plus the bacterial alpha-amylase plus the fungal alpha- amylase is at least 1 ppm of the total weight of the dough; - folding the dough thereby obtaining a laminated dough; - shaping the dough into portions thereby obtaining dough portions for the laminated dough product; - glazing the dough portions; and - freezing the glazed shaped dough portions thereby obtaining the freezer-to-oven glazed laminated dough product.

2. Method according to claim 1, wherein the relative amount of the fungalalpha-amylase as a percentage of the total of the fungal alpha- amylase, bacterial alpha-amylase and xylanase is in the range of 50- 84 wt.%, the relative amount of bacterial alpha-amylase as a percentage of the total of the fungal alpha-amylase, bacterial alpha- amylase and xylanase is in the range of 1-10 wt.%, and the relative amount of xylanase as a percentage of the total of the fungal alpha- amylase, bacterial alpha-amylase and xylanase is in the range of 10- 40 wt.%, preferably the relative amount of the fungal alpha-amylase as a percentage of the total of the fungal alpha-amylase, bacterial alpha-amylase and xylanase is in the range of 60-80 wt.%, the relative amount of bacterial alpha-amylase as a percentage of thetotal of the fungal alpha-amylase, bacterial alpha-amylase and xylanase is in the range of 2-8 wt.%, and the relative amount of xylanase as a percentage of the total of the fungal alpha-amylase, bacterial alpha-amylase and xylanase is in the range of 20-30 wt.%.

3. Method according to claim 1 or 2, wherein said oxidising agent isascorbic acid.

4. Method according to claim 3, wherein the relative amount of ascorbicacid as a percentage of the total of ascorbic acid, fungal alpha- amylase, bacterial alpha-amylase and xylanase is in the range of 55- 99.6 wt.%, preferably 65-98 wt.%, more preferably 72-90 wt.%.

5. Method according to any of the preceding claims, wherein the content ofthe sum of the fungal alpha-amylase, the bacterial alpha-amylase, the xylanase and the ascorbic acid is in the range of 10-1000 ppm of the total weight of the dough, preferably in the range of 25-250 ppm of the total weight of the dough, more preferably in the range of 40- 200 ppm of the total weight of the dough.

6. Method according to any of the preceding claims, wherein the totalrelative amount of the xylanase plus the bacterial alpha-amylase plus the fungal alpha-amylase is in the range of 2 ppm to 100 ppm of the total weight of the dough.

7. Method according to any of the preceding claims, wherein the doughportions that are frozen are dough portions of a non-leavened and non-proofed dough.

8. Method according to claim 7, wherein- non-leavened, non-proofed dough is provided; thereafter- the non-leavened, non-proofed dough is folded, thereby obtaininga laminated non-leavened, non-proofed dough; thereafter -the laminated non-leavened, non-proofed dough is cut intoportions thereby obtaining non-leavened, non-proofed dough portions for the laminated dough product; thereafter -the non-leavened, non-proofed dough portions are shaped,thereby obtaining a non-leavened, non-proofed shaped laminated dough product; thereafter- the non-leavened, non-proofed, shaped laminated dough productis subjected to relaxation, typically for about 5 to about 30 min, in particular for about 10 to about 20 min more in particular for about 12-18 min; thereafter -flattening or compressing the non-leavened, non-proofed, shapedlaminated dough product, thereby obtaining a flattened or compressed non-leavened, non-proofed, shaped laminated dough product; thereafter -glazing the flattened or compressed non-leavened, non-proofed,shaped laminated dough product, thereby obtaining the glazed laminated dough product; and -freezing the glazed non-leavened, non-proofed laminated doughproduct, thereby obtaining the freezer-to-oven glazed laminated dough product.

9. Method according to any of the preceding claims, wherein the glazedlaminated dough product is Viennoiserie, preferably a croissant, a raisin swirl, a pain au chocolat or a Danish pastry, more preferably a croissant or a Danish pastry.

10. Method according to claim 9, wherein the glazed laminated doughproduct is a croissant.

11. Method according to the preceding claims, wherein the glazing is donewith a fluid glazing composition, comprising an emulsifier, a carbohydrate, water and a triglyceride oil; preferably a fluid glazing composition comprising liquid egg yolk or egg yolk solids; trehalose; water; and a triglyceride oil.

12. Method according to any of the preceding claims, wherein the dough isfree of further added enzymes other than the fungal alpha-amylase, the bacterial alpha-amylase and the xylanase, or has a total content of further enzymes of at most 25 wt.%, in particular of at most 10 wt.%, of the total content of enzymes including the fungal alpha- amylase, the bacterial alpha-amylase and the xylanase.

13. Method according to any of the preceding claims, wherein the dough isfree of added DATEM esters, added gums, added cysteine, added gelatine, added cellulose derivatives.

14. Method according to any of the preceding claims wherein sugar isincluded in the dough as an ingredient, preferably 1-15 g sugar per 100 gram dough, more preferably 2-10 g sugar per 100 g dough.

15. Freezer-to-oven glazed laminated dough product, obtainable by amethod according to any of the preceding claims.

16. Freezer-to-oven glazed laminated dough product, wherein the doughproduct comprises cereal flour, an oxidising agent, water, 1-40 ppm fungal alpha-amylase, 0.1-3 ppm bacterial alpha-amylase and 0.3-20 ppm xylanase.

17. Freezer-to-oven glazed laminated dough product according to claim 15or 16, wherein the dough product comprises 2-20 ppm fungal alpha- amylase, 0.1-1.2 ppm bacterial alpha-amylase and 0.3-4 ppm xylanase; preferably 2.5-10 ppm fungal alpha-amylase, 0.2-1.0 ppm bacterial alpha-amylase and 0.5-2.5 ppm xylanase; more preferably 3.0-7.5 ppm fungal alpha-amylase, 0.2-0.6 ppm bacterial alpha- amylase and 0.6-2.5 ppm xylanase.

18. Freezer-to-oven glazed laminated dough product according to claim 15,16 or 17, wherein the dough product is free of maltogenic amylase, free of amyloglucosidase or free of both maltogenic amylase and amyloglocusidase.

19. Freezer-to-oven glazed laminated dough product according to claim 15,16, 17 or 18, wherein the dough product is a freezer-to-oven croissant.

20. Bakery product improver, comprising 1.0-15 parts by weight fungalalpha-amylase, 0.1-5.5 parts by weight bacterial alpha-amylase, 0.1- 7.5 parts by weight xylanase and optionally ascorbic acid.

21. Bakery product improver according to claim 20, comprising 75-250parts by weight of ascorbic acid.

22. Bakery product improver according to claim 20 or 21, wherein therelative amount of the fungal alpha-amylase as a percentage of the total of the fungal alpha-amylase, bacterial alpha-amylase and xylanase is in the range of 50-84 wt.%, the relative amount of bacterial alpha-amylase as a percentage of the total of the fungal alpha-amylase, bacterial alpha-amylase and xylanase is in the rangeof 1-10 wt.%, and the relative amount of xylanase as a percentage of the total of the fungal alpha-amylase, bacterial alpha-amylase and xylanase is in the range of 10-40 wt.%. preferably the relative amount of the fungal alpha-amylase as a percentage of the total of the fungal alpha-amylase, bacterial alpha-amylase and xylanase is in the range of 60-80 wt.%, the relative amount of bacterial alpha- amylase as a percentage of the total of the fungal alpha-amylase, bacterial alpha-amylase and xylanase is in the range of 2-8 wt.%, and the relative amount of xylanase as a percentage of the total of the fungal alpha-amylase, bacterial alpha-amylase and xylanase is in the range of 20-30 wt.%23. Bakery product improver according to any of the claims 20-22, whereinthe relative amount of ascorbic acid as a percentage of the total of ascorbic acid, fungal alpha-amylase, bacterial alpha-amylase and alpha-xylanase is in the range of 55-99.6 wt.%, preferably 65-98 wt.%, more preferably 72-90 wt.%.

24. Bakery product improver according to any of the claims 20-23, whereinascorbic acid, fungal alpha-amylase, bacterial alpha-amylase and xylanase form between 100 ppm and 99.5 wt.% of the improver, preferably between 500 ppm and 50 wt.% wt.% of the improver.

25. Use of a bakery product improver according to any of the claims 20-24in the preparation of a laminated dough product, preferably a freezer to oven laminated dough product, more preferably a freezer- to-oven croissant.

26. Glazed laminated bakery product, preferably a freezer-to-ovencroissant, obtainable by heating, preferably by baking, the freezer- to-oven glazed laminated dough product according to any of the claims 15-19 or the freezer-to-oven glazed laminated dough product prepared in a use according to claim 25, wherein in said use the preparation of the laminated bakery product comprises a glazing step.

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