GH12 Cellulase Composition for Rye Dough Modification
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Solution Overview
Problem
Current enzymatic methods to improve dough properties in rye-based breads are limited, as enzymes effective for wheat breads do not show similar effects in rye-containing doughs, and there is a lack of information on the effects of specific enzymes on rye flour constituents for improved handling properties.
Innovation Solution
The use of a composition comprising a polypeptide with GH12 cellulase activity, optionally combined with conventional baking additives, to improve properties of rye-based doughs and bakery products, such as increased strength, elasticity, and crumb structure.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional enzymes effective for wheat breads are used in rye-containing doughs, then wheat bread properties are improved, but rye dough properties remain unchanged or are improved minimally
Solution Approach 1:
The patent applies parameter changes by selecting enzymes with specific characteristics suited for rye flour. Instead of using conventional wheat bread enzymes, the invention employs enzymes with optimized parameters including endoxylanase activity (EC 3.2.1.8), endoglucanase activity (EC 3.2.1.4), and β-glucosidase activity (EC 3.2.1.21), along with specific activity ranges and molecular weight specifications that make them effective for rye dough modification.
Solution Approach 2:
The patent applies segmentation by dividing the enzyme composition into multiple distinct enzymatic activities rather than using a single enzyme. The composition includes endoxylanase, endoglucanase, and β-glucosidase activities, each targeting different components of rye flour (arabinoxylans, cellulose, and other polysaccharides respectively), allowing comprehensive modification of rye dough properties through coordinated enzymatic actions.
2Quantity of substance
If rye flour is used in bakery products, then nutritional value and health benefits are improved, but dough handling properties deteriorate due to stickiness and instability
Solution Approach 1:
The patent applies the intermediary principle by introducing enzyme compositions as mediators between rye flour constituents and dough properties. The enzymes act as intermediaries that modify rye flour components (arabinoxylans, cellulose, hemicellulose) to improve dough handling. Specifically, endoxylanase degrades arabinoxylans to reduce stickiness, while endoglucanase and β-glucosidase modify other polysaccharides to enhance dough stability and elasticity.
Solution Approach 2:
The patent applies parameter changes by modifying the physical and chemical parameters of rye flour through enzymatic treatment. The enzyme composition changes parameters such as dough stickiness, elasticity, extensibility, and stability by degrading and modifying polysaccharide structures in rye flour, thereby improving handling properties while maintaining high rye flour content.
3Strength
If enzyme treatment is applied to rye dough, then dough softness and extensibility are improved, but proofing time and fermentation characteristics may be affected
Solution Approach 1:
The patent applies partial or excessive action by using controlled amounts of enzyme composition at specific stages of dough preparation. The enzyme treatment is applied partially during mixing or kneading to achieve sufficient modification of dough properties without excessive degradation of polysaccharides that could negatively affect fermentation. The enzyme activity is optimized to provide enough softness and extensibility improvement while maintaining proper proofing characteristics.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The GH12 cellulase composition enhances dough stability, reduces stickiness, and improves the volume and crumb structure of rye-based bakery products, making them easier to handle and more appealing in texture.
Implementation Method 1
The known enzymes responsible for the hydrolysis of the cellulose backbone are classified into enzyme families... Enzymes within a family share some characteristics such as 3D structure and usually share the same reaction mechanism
Implementation Method 2
Cellulase enzymes are amongst the most widely used enzymes in industry... The use of a composition comprising a polypeptide with GH12 cellulase activity to improve properties of rye-based doughs and bakery products
Data Source
AI summary
The invention relates to the use of a composition comprising an effective amount of at least one polypeptide having GH12 cellulase activity optionally together with conventionally used baking additives for improving at least one property of a dough comprising rye flour and/or of a bakery product prepared from said dough as well as to a method of preparing a bakery product based on rye having at least one improved property, said method comprising (i) providing a dough that has been added an effective amount of at least one polypeptide having GH12 cellulase activity or a composition comprising at least one polypeptide having GH12 cellulase activity optionally together with conventionally used baking additives, and rye flour, (ii) baking the dough for a time and temperature sufficient to yield the bakery product as well as to a baking enzyme composition for preparing rye-based bakery products comprising a polypeptide having a GH12 cellulase activity optionally together with one or more dough(s) or bakery product additives.