Enzymatic method for reducing usage amount of fat and oil in bakery product

Patent metadata

Field	Value
Publication number	US-12543748-B2
Application number	US-202117996835-A
Country	US
Kind code	B2
Filing date	Apr 28, 2021
Priority date	Apr 29, 2020
Publication date	Feb 10, 2026
Grant date	Feb 10, 2026

Abstract

Disclosed is a method for reducing the usage amount of edible fat and oil in a bakery product, the method comprising mixing at least one maltose alpha-amylase and edible fat and oil into dough, and baking same to prepare a bakery product. The usage amount of the edible fat and oil in the dough can be reduced by at least 10 wt % compared with not using the enzyme treatment; and the enzyme may also include cellulase and/or phospholipase. The method does not reduce or substantially reduce the quality of the bakery product, and allows same to have a shelf life of at least 4 days. Also involved is baked fat and oil prepared from the above-mentioned enzyme and edible fat and oil.

First claim

What is claimed is:

1 . A method for reducing the usage amount of edible fat and oil in a baked product prepared from a dough, comprising the steps of:
(a) incorporating at least one maltose alpha-amylase into the dough; (b) incorporating edible fat and oil added in the dough; and (c) preparing the baked product from the dough by baking, wherein the amount of edible fat and oil in the dough can be reduced by at least 10% by weight relative to the amount of edible fat and oil in the dough under the same conditions, except the maltose alpha-amylase is not added to the dough, and wherein a sensory evaluation of the baked product determines the baked product does not worsen or substantially worsen compared with a baked product prepared under the same conditions except the maltose alpha-amylase-is not added into the dough and the amount of edible fat and oil is not reduced.

2 . The method according to claim 1 , wherein the dough additionally comprises a cellulase.

3 . The method according to claim 1 , wherein the content of the edible fat and oil in the baked product is at least 1% (w/w) by weight relative to the baked product.

4 . The method according to claim 1 , wherein the amount of edible fat and oil in the dough can be reduced by at least 15% relative to that under the same conditions except for not adding the maltose alpha-amylas.

5 . The method according to claim 1 , wherein the dough further comprises cellulase and/or phospholipase.

6 . The method according to claim 1 , wherein the baked product is bread, cake, Chinese pastry, soft bread, puff bread, toast, French roll, bun, sponge cake, or chiffon cake.

7 . The method according to claim 1 , wherein the baked product has a shelf life of at least 4 days or the baked product at day 4 has a lower hardness value and/or higher elasticity value compared with a baked product prepared under the same conditions except the maltose alpha-amylase is not added to the dough and the amount of edible fat and oil is not reduced.

8 . The method according to claim 1 , wherein in the dough the amount of the maltose amylase is 10-1000 MANU relative to each kilogram of flour.

9 . The method according to claim 1 , wherein the edible fat and oil is butter, artificial butter, vegetable oil, margarine and/or shortening.

10 . The method according to claim 1 , wherein the dough further comprises flour, edible salt, edible sugar, edible essence, yeast and/or vitamin C.

11 . The method according to claim 1 , wherein the baked product is a bread and the sensory evaluation is a comprehensive evaluation of touch softness, bread crumb structure, taste softness, taste moisture, olfactory fragrance, and gustatory aroma.

12 . The method according to claim 1 , wherein the baked product is a cake, and the sensory evaluation is a comprehensive evaluation of taste softness, taste moisture, melt-in-the-mouth effect, and viscidity of the cake.

13 . The method according to claim 1 , wherein the amount of edible fat and oil in the dough can be reduced by at least 25% relative to that under the same conditions except for not adding the maltose alpha-amylase.

14 . The method according to claim 1 , wherein the amount of edible fat and oil in the dough can be reduced by at least 35% relative to that under the same conditions except for not adding the maltose alpha-amylase.

15 . The method according to claim 1 , wherein the baked product at day 14 has a lower hardness value and/or higher elasticity value compared with a baked product prepared under the same conditions except the maltose alpha-amylase is not added to the dough and the amount of edible fat and oil is not reduced.

Assignees

• Novozymes As

Inventors

• Xu Qing
• Wang Yazhen
• Li Shouhong
• Lu Xiaoming

Classifications

• A23D9/007

  characterised by ingredients other than fatty acid triglycerides · CPC title

• A21D2/165

  Triglycerides · CPC title

• A21D8/042 Primary

  with enzymes · CPC title

• A21D13/068 Primary

  with modified fat content; Fat-free products · CPC title