Raw Starch Degrading Enzymes Flat Bread Staling
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Solution Overview
Problem
Traditional amylases and NOVAMYL-type amylases require longer baking times to effectively retard staling in flat breads, making them less suitable for rapid baking processes, which is a challenge in maintaining the freshness and quality of flat bread products.
Innovation Solution
The use of raw starch degrading enzymes, such as alpha-amylases with a sequence identity of at least 85% to a specific sequence, which can modify starch before baking, thereby extending the shelf life and storage stability of flat breads.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional amylases and NOVAMYL-type amylases are used to retard staling, then staling retardation is achieved, but baking time increases
Solution Approach 1:
The patent changes the biochemical parameters of the amylase enzyme by using a specific variant (Novo 123L) with modified amino acid sequence that exhibits enhanced activity on raw starch. This parameter change allows the enzyme to achieve effective starch modification at lower temperatures and shorter times, directly resolving the contradiction between staling retardation and baking time
Solution Approach 2:
The enzyme performs preliminary starch modification during the dough preparation and proofing stages before baking. This preliminary action ensures that the starch is pre-modified to prevent staling, eliminating the need for extended baking time to achieve the same effect
2Reliability
If traditional amylases are used for starch modification, then staling is retarded, but rapid baking process compatibility decreases
Solution Approach 1:
The enzyme variant Novo 123L has altered kinetic parameters including lower activation energy and optimized temperature profile, enabling it to function effectively in rapid baking processes that traditional amylases cannot handle. This makes the system adaptable to industrial rapid baking requirements while maintaining staling retardation
3Manufacturing precision
If longer baking time is used with traditional amylases, then sufficient starch modification is achieved, but productivity decreases
Solution Approach 1:
The enzyme performs the starch modification function during dough preparation and proofing before the baking step. This preliminary action ensures sufficient starch modification is achieved prior to baking, allowing the baking process to be completed quickly without compromising modification sufficiency, thereby maintaining high productivity
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
This method allows for the production of flat breads with improved storage properties, maintaining freshness for an extended period, even after 24 hours, and maintaining quality parameters like stickiness, extensibility, and texture, making them suitable for industrialized processes and consumer use.
Implementation Method 1
adding one or more raw starch degrading enzymes to a dough used to prepare flat bread, wherein the one or more starch degrading enzymes is an alpha-amylase
Data Source
AI summary
The present invention relates to a process for retarding the staling of flat breads, as well as flat breads obtainable by the method of the invention.