Method of Producing a Baked Product with Alpha-Amylase, Lipase and Phospholipase

Patent metadata

Field	Value
Publication number	US-2016135472-A1
Application number	US-201414781164-A
Country	US
Kind code	A1
Filing date	Apr 2, 2014
Priority date	Apr 5, 2013
Publication date	May 19, 2016
Grant date	—

Abstract

The present invention provides a method of producing a baked product having reduced crumb elasticity, said method comprising adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour, water, and yeast and mixing to prepare a dough; leavening the dough; and baking the dough to obtain the baked product.

First claim

1 . A method of producing a baked product having reduced crumb elasticity, said method comprising
a) adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour, water, and yeast and mixing to prepare a dough; b) leavening the dough, and c) baking the dough.

2 . The method according to claim 1 , wherein the raw starch degrading alpha-amylase has an amino acid sequence having at least 70% identity to SEQ ID NO:1.

3 . The method according to claim 1 , wherein step a) further comprises adding an anti-staling amylase.

4 . The method according to claim 1 , wherein the anti-staling amylase is a maltogenic alpha-amylase having at least 70% identity to SEQ ID NO:2.

5 . The method according to claim 1 , wherein step a) further comprises adding one or more additional enzymes selected from the group consisting of a xylanase, a galactolipase, a protease, a transglutaminase, a cellulase, a hemicellulase, an acyltransferase, a protein disulfide isomerase, a pectinase, a pectate lyase, an oxidoreductase, a peroxidase, a laccase, a glucose oxidase, a pyranose oxidase, a hexose oxidase, a lipoxygenase, an L-amino acid oxidase or a carbohydrate oxidase, and/or a sulfurhydryl oxidase, a non-raw starch degrading alpha-amylase, and a glucoamylase.

6 . A baked product obtainable by the method according to claim 1 .

7 . A dough prepared by adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour, water, and yeast, and mixing.

8 . A baking composition comprising a raw starch degrading alpha-amylase, a lipase and a phospholipase.

9 . The baking composition of claim 8 , wherein the composition additionally comprises an anti-staling amylase.

10 . The baking composition of claim 8 , which is a dough, a flour composition, or a flour pre-mix.

11 . The baking composition of claim 8 , which is in the form of a granulate or agglomerated powder.

12 . The baking composition of claim 8 , wherein 95% (by weight) of the granulate or agglomerated powder has a particle size between 25 and 500 μm.

13 . The baking composition according to claim 8 , wherein the raw starch degrading alpha-amylase has an amino acid sequence having at least 70% identity to SEQ ID NO:1.

14 . (canceled)

15 . A method of producing a baked product having reduced crumb elasticity, said method comprising adding an anti-staling amylase and a raw starch degrading alpha-amylase to dough ingredients comprising flour, water, and yeast and mixing to prepare a dough; leavening the dough; and baking the dough to obtain the baked product.

Assignees

• Novozymes As

Inventors

• Bellido Guillermo
• Gazzola Gianluca
• Matveeva Irina

Classifications

• A21D10/005

  Solid, dry or compact materials; Granules; Powders · CPC title

• A21D8/042 Primary

  with enzymes · CPC title