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WO1996006536A1 - Substance ameliorant la cuisson/conditionneur de pate - Google Patents

Substance ameliorant la cuisson/conditionneur de pate Download PDF

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Publication number
WO1996006536A1
WO1996006536A1 PCT/US1995/008482 US9508482W WO9606536A1 WO 1996006536 A1 WO1996006536 A1 WO 1996006536A1 US 9508482 W US9508482 W US 9508482W WO 9606536 A1 WO9606536 A1 WO 9606536A1
Authority
WO
WIPO (PCT)
Prior art keywords
peroxide
flour
soybean
mix
dough
Prior art date
Application number
PCT/US1995/008482
Other languages
English (en)
Inventor
Nissim Garti
David Joseph Kraus
Saul L. Neidleman
Eliezer J. Pinthus
Alexander R. Pokora
Original Assignee
Enzymol International, Inc.
Adumim Chemicals Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Enzymol International, Inc., Adumim Chemicals Ltd. filed Critical Enzymol International, Inc.
Priority to EP95924781A priority Critical patent/EP0814667A4/fr
Priority to AU29164/95A priority patent/AU2916495A/en
Publication of WO1996006536A1 publication Critical patent/WO1996006536A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Definitions

  • This invention relates to the preparation and conditioning of dough and, more particularly, to the use of soybean peroxidase or soybean hull extract as a replacement for potassium bromate.
  • Dough conditioners as bakery additives have been highly beneficial to the food industry, particularly in the high-speed wholesale bakeries. They allow the baker to compensate for the inevitable differences in the flour and high energy input, so that process limits can be adhered to and maximum throughput can be attained while giving utmost stability during fermentation and good oven spring.
  • Surfactants and oxidants help provide the maximum strength in the gluten so that the dough will stand up to the physical stress put on it by automated production lines.
  • Reductants and mix-time reducers help compensate for the flours that are too strong in their gluten characteristics or are bucky. Judicious application of the various conditioners available help produce consistent, profitable production of high quality bread and help the baker meet the needs and demands of the customer.
  • Potassium bromate has been used as an oxidant in flour doughs. Potassium bromate oxidizes the gluten in dough. This enables the dough to retain gas better and yields a taller, larger volume loaf. The result is so well known that it is simply called “the bromate effect.”
  • the history of potassium bromate usage in the baking industry is discussed by P. Ranum, "Potassium Bromate in Bread Making," Cereal Foods World, March 1992, Vol. 37, No. 3, pp 253-258.
  • potassium bromate is a strong oxidizer and can cause violent fires upon storage and even explosions upon contact with organic materials, particularly when the organic material is in a powder form such as flour.
  • Toxicity of potassium bromate is also a major concern. It has been reported to be a carcinogen. As a result of the health concerns associated with potassium bromate, most of the countries in the European community have never permitted the use of potassium bromate and its use has now been banned in the United Kingdom, Japan and New Zealand. At the present time, there are no federal regulations governing the use of potassium bromate in the United States, however, the need for a suitable replacement is clear. The WHO banned the use of bromates and alternatives that will perform as well are sought. Due to the fact that most other approved oxidants are fast acting, it is logical to look for the answer and replacement for potassium bromate in oxidizing enzymes.
  • Ascorbic acid is widely used as a flour improver in bread baking. According to Tsen ascorbic acid is first oxidized to dehydroascorbic acid, either spontaneously by atmospheric oxygen, or enzymatically by ascorbic acid oxidase. Dehydroascorbic acid is then reduced back to ascorbic acid with simultaneous oxidation of two sulphydryl groups to form disulphide bond by glutathione dehydrogenase. " Chemistry and Physics of Baking, J.M.V. Bianshard, P.J. Frazier, T. Galliard, 1987, pp.114.
  • the two of the principal replacement oxidants for potassium bromate that have heretofore been used are ascorbic acid and azodicarbonamide (ADA) .
  • Ascorbic acid vitamin C
  • Ascorbic acid produces a smaller volume increase and is more expensive.
  • Azodicarbonamide (ADA) is a fast-acting oxidant that has been used since the 1960's.
  • ADA can fully convert to biurea in sponges and flour doughs by reacting with the gluten and possibly with reducing substances produced by yeast.
  • ADA can react completely with ascorbic acid if both are present in a slurry, leaving no ADA to work at the dough-mixing stage when it is needed most. Because of this reactivity problem, ADA makes a poor replacement for potassium bromate in a yeast food.
  • Other potential replacements for potassium bromate include iodates, sulfates, particularly, cupric sulfate, and certain enzymes.
  • This invention relates to the preparation of cereal products and baked products and improving their dough stability and quality using soybean peroxidase.
  • oxidizing enzymes Some of the most common oxidizing enzymes are lipoxygenase, peroxidase, glucose oxidase, catalase, ascorbic acid oxidase, glutathione dehydrogenase, protein di sulphide isomerase, polyphenol oxidase, superoxide dismutase.
  • lipoxygenase (E.C. 1.13.11.12) that catalyses the coupled oxidation by atmospheric oxygen of the carotene pigments of flour and of unsaturated fatty acids. While the principal effect of the use of lipoxygenase is a brightening of the bread's crumb color that results from the bleaching of the flour's carotene pigments. Fox and Mulvihill list among additional benefits of a finer crumb, better loaf volume, improved rheological properties through modification of protein sulfhydryl groups, improved tolerance, and off-setting of the deleterious effects of fast-acting oxidants.” Baking Science & Technology. E.J. Pyler, 1988, Vol. 1, pp.175.
  • oxidases other than lipoxygenase form free radicals, at some stage, that are stable enough to take part in non-enzymatic reactions like cross-linking or oxidation of sulfhydryl groups in the gluten network. This oxidation enhances dough stability during fermentation and increases oven spring causing the baked product to have higher volume.
  • soybean peroxidase or soybean hull extract is used as a replacement for potassium bromate in the preparation and conditioning of dough. It has been found that soybean peroxidase is an effective oxidizing agent for use in dough making.
  • a peroxide and other common oxidizing agents such as ADA, sulfate, vitamin C, etc. may be used with the enzyme.
  • Synergism may exist also with other baking additives such as fructose, glucose, etc., and other enzymes such as ⁇ -amylase, prokinase, hemicellulase, etc.
  • one manifestation of the present invention is a flour mixture useful in preparing a bakery product, said mixture including flour and a dough conditioner, said dough conditioner comprising soybean peroxidase.
  • the dough conditioner additionally includes a peroxide and other oxidizing agents.
  • a further manifestation of the invention is a dough conditioner for use in preparing and conditioning a flour dough to improve gas retention and extend the volume of said flour dough during proofing as well as improving texture, crust, machinability, etc., said dough conditioner comprising soybean peroxidase and optionally a peroxide.
  • Yet another manifestation of the invention is a pre- mixed dough conditioner for use in preparing and conditioning a flour dough to improve gas retention and stability, and extend the volume of said flour dough during proofing, said pre-mixed dough conditioner comprising soybean peroxidase, and at least one additive selected from the group consisting of a peroxide, emulsifiers, ascorbic acid, soybean flour, calcium propionate, malt flour, and mixtures thereof.
  • Still another manifestation of the invention is a method for making a bakery product from a flour dough having sufficient gas retention and extended volume, said method comprising: adding a dough conditioner including soybean peroxidase and optionally a peroxide to flour to prepare a flour mixture, preparing a dough from said flour mixture, and baking said dough for a period of time and at a temperature sufficient to provide a bakery product.
  • a dough conditioner including soybean peroxidase and optionally a peroxide
  • a more particular method includes the steps of: mixing a dough comprising flour, water, salt, and a dough conditioner which comprises soybean peroxidase and optionally a peroxide to provide a dough; forming said dough into dough bodies of a suitable size and shape for baking; proofing said dough bodies for a period of time at a temperature and humidity sufficient to provide a fully raised dough; and baking said proofed dough for a period of time and at a temperature sufficient to provide a bakery product having a browned crust and a fine, soft textured crumb.
  • aqueous or alcoholic extract of soybean hulls as a dough conditioner.
  • this extract contains other enzymes which appear to be effective as dough conditioners.
  • Other additives conventionally used in doughs include glucose, sugar, gums, inorganic salts, preservatives such as calcium proprionate, etc.
  • dough refers to any product prepared from a mixture of flour, salt and a liquid such as water or milk which has a consistency, prior to baking, which allows it to be kneaded or rolled.
  • the term includes doughs useful in preparing leavened and unleavened products such as breads, rolls, crackers, cookies, biscuits, buns, cakes, etc.
  • baking product refers generically to baked products including yeast bread, chemically leavened bread, unleavened breads, cookies, crackers, rolls, biscuits, buns, cakes, etc.
  • soybean peroxidase SBP
  • aqueous extract of soybean hulls is used as an effective alternative to potassium bromate as an oxidant in the preparation and conditioning of dough for the baking industry.
  • Soybean peroxidase is abundantly available in purified form at economical prices.
  • the SBP is stable under the conditions of dough development and provides, particularly in the presence of a peroxide such as calcium peroxide, the requisite ability to increase and retain dough stability and volume. Similar results can be achieved using the aqueous hull extract.
  • SBP is believed to catalyze a number of relevant alterations in dough components such as the oxidation of sulfhydryl (-SH) groups in gluten to disulfides (-S-S-) , the crosslinking of pentosans through ferulic acid moieties as in hemicellulose, crosslinking of proteins through tyrosine residues, and the bleaching of carotenoids and chlorophyll.
  • -SH sulfhydryl
  • -S-S- disulfides
  • Soybean peroxidase can be used in conjunction with and provide synergism with other oxidoreductases such as soybean lipoxygenase which is also used in the baking industry to bleach wheat flour and oxidize gluten.
  • Soybean peroxidase also provides an active catalyst which is resistant to protease activity of proteolytic catalysts used in dough development and its high temperature stability contributes to long shelf life and high activity during proofing. Furthermore, soybean peroxidase contributes to the production of desirable color and aroma in the finished bread product.
  • the soybean peroxidase may be employed as the purified soybean peroxidase enzyme, as an aqueous or alcoholic soybean hull extract containing the enzyme alone or in combination with other enzymes extracted from the plant, or as ground soybean hulls containing the soybean peroxidase.
  • the extract may be used wet or it may be dried to a powder.
  • the extract is obtained as follows:
  • the soybean hulls, preferably ground, are extracted with hard water.
  • the extraction is typically carried out in a suitable container using a mechanical stirrer.
  • the ratio of hulls to water is typically about 1 pound hulls to 1 gallon water.
  • the extraction of the ground hulls is carried out at about room temperature for a short period of time (15-30 min) .
  • the soybean peroxidase may isolated from water by either freeze-drying or spray drying. Freeze-drying is a slower process, but usually provides quantitative recovery of the product. Spray drying is much faster, but often results in a partial loss of product activity.
  • the SBP may be introduced directly into either the flour or the mixed dough. While the direct use of the ground hulls as a source of the soybean peroxidase may not be desirable in every baking situation, it is a convenient way of providing the soybean peroxidase to the recipe, particularly since the hulls are considered to be a good source of fiber, edible protein and hypocholesteremic polysaccharides .
  • SBP is present in combination with other enzymes such as oxidoreductases and, more particularly, lipoxygenases, oxygenases, etc. which may also exhibit a conditioning effect.
  • enzymes such as oxidoreductases and, more particularly, lipoxygenases, oxygenases, etc. which may also exhibit a conditioning effect.
  • the soybean peroxidase is used in an amount effective to provide the desired conditioning effect to the finished bread product.
  • the amount of soybean peroxidase will be about 10 to 100 purpurogallin units/kg. flour and, preferably, about 10 to 40 purpurogallin units/kg. flour. The amount will vary with the nature of the flour and the type of bakery product desired.
  • the aqueous hull extract can be used in an amount to provide the equivalent amount of SBP. When employing the hulls directly, the amount of hulls should be sufficient to provide the above amounts of soybean peroxidase.
  • the peroxide optionally used in conjunction with the soybean peroxidase can be any peroxide compatible with the peroxidase and with the preparation of the dough.
  • Suitable peroxides include hydrogen peroxide, benzoyl peroxide, ethyl peroxide, ethylhydrogen peroxide, calcium peroxide, magnesium peroxide, sodium peroxide, potassium peroxide, or mixtures thereof, preferably, the peroxide is calcium peroxide or hydrogen peroxide.
  • the amount of peroxide used in the present invention is dependent upon the peroxide selected as well as the amount and activity of soybean peroxidase employed, flour quality and the nature of the dough and bakery product. Typically, the amount of peroxide will be about 0.1 to 0.5 g/kg flour and, preferably, about 0.2 to 0.4 g/kr flour.
  • the SBP, peroxide and other dough conditioners and baking additives may be added to the flour mix at the bakery. It may also be desirable to provide pre-packaged dry mixes or solutions of SBP alone or in combination with other conventional dough conditioners and additives provided that the combination of materials is sufficiently stable.
  • the peroxidase or peroxide or both may be encapsulated in pressure-rupturable or shear-rupturable microcapsules or water soluble microcapsules or coatings so that the peroxidase and peroxide come together only upon breakdown of the microcapsules during mixing.
  • Calcium peroxide is commercially available in an encapsulated or coated form useful in the present invention. There are numerous examples of such microcapsules in the literature. Such capsules are routinely used in the pharmaceutical industry and in carbonless paper products.
  • any other means which prevents reactive contact between the peroxidase and peroxide prior to their incorporation into the dough could be employed, e.g., a pre-mix formula wherein the peroxidase and peroxide are separated by a partition and, upon opening the packet, both the peroxidase and peroxide would be added to the dough recipe at the same time could also be used.
  • a dough conditioner system as contemplated herein may contain soybean peroxidase, emulsifiers, enzymes such as alpha-amylase, oxidizing agents such as ascorbic acid (Vitamin C) , and a peroxide such as calcium peroxide.
  • concentration of each of the ingredients can vary depending on the baked product for which the pre-packaged mix is designed.
  • the concentrations of the ingredients in the dough conditioner or improver are as follows : Cake Conditioner
  • Improver No. 1 was made up of 0.3 parts sugar, 0.35 parts starch, 0.2 parts SSL, 0.1 part malt flour, 60 ppm ascorbic acid and 0.05 part alpha-amylases .
  • Improver No. 2 was the same as Improver No. 1 except it contained 2 parts calcium peroxide and it did not contain the emulsifier SSL.
  • the products were scored on a 5 point scale with a score of 5 being the best by a panel of 10 testers. The results are shown in the tables below.
  • the volume of the product was measured using a conventional rapseed volumeter. Gas retention was measured using a Chopin rheofermentometer. Stability is the maximal development of the dough under a 1.5 kg weight after 3 hours fermentation in a temperature controlled cabinet.
  • the following ingredients were kneaded in a Hobart Mixer equipped with a "J" hook for 3 minutes at slow speed and 8 min. at high speed.
  • the dough temperature was 29°C.
  • the dough was allowed to stand 10 min. and then it was divided and rounded into 60 g. pieces. These pieces were allowed to rise 60 m in. at 35°C and 80% R.H. and then baked 15 min. at 180°C.
  • the following ingredients were kneaded in a Tweedy Mixer for 90 seconds.
  • the dough temperature was 30°C.
  • the dough was allowed to stand 10 min. and divided and rounded into 580 g. pieces. These pieces were rested 10 min., shaped and placed in a greased bread pan where the dough was allowed to ferment and rise 60 min. at 35°C and 80% R.H.
  • the bread was baked with steam present at 200°C for 50 min.
  • the foregoing ingredients were mixed in a Hobart Mixer equipped with a "J" hook.
  • the dough temperature was 29°C.
  • the dough was allowed to stand 10 min., divided and rounded into 300 g. pieces. After 10 min. the pieces were placed in aluminum bread pans and allowed to rise 60 min. at 35°C and 80% R.H.
  • the bread was baked in a steam pastry oven for 25 min. at 200°C.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)

Abstract

Conditionneur de pâte se présentant sous forme de peroxydase de soja ou d'un extrait aqueux d'enveloppes de soja.
PCT/US1995/008482 1994-08-29 1995-07-06 Substance ameliorant la cuisson/conditionneur de pate WO1996006536A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP95924781A EP0814667A4 (fr) 1994-08-29 1995-07-06 Substance ameliorant la cuisson/conditionneur de pate
AU29164/95A AU2916495A (en) 1994-08-29 1995-07-06 Baking improver/dough conditioner

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US29749894A 1994-08-29 1994-08-29
US08/297,498 1994-08-29

Publications (1)

Publication Number Publication Date
WO1996006536A1 true WO1996006536A1 (fr) 1996-03-07

Family

ID=23146562

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1995/008482 WO1996006536A1 (fr) 1994-08-29 1995-07-06 Substance ameliorant la cuisson/conditionneur de pate

Country Status (5)

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EP (1) EP0814667A4 (fr)
AU (1) AU2916495A (fr)
CA (1) CA2186630A1 (fr)
IL (1) IL114468A (fr)
WO (1) WO1996006536A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999057986A1 (fr) * 1998-05-13 1999-11-18 Novo Nordisk Biotech, Inc. Procede d'utilisation de deshydrogenases en boulangerie
WO2002049441A3 (fr) * 2000-12-20 2002-08-22 Dsm Nv Compositions de levures liquides

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4181747A (en) * 1977-11-07 1980-01-01 A. E. Staley Manufacturing Company Processed vegetable seed fiber for food products
US4416903A (en) * 1977-12-20 1983-11-22 Cole Morton S Antistaling baking composition
US5108765A (en) * 1989-03-23 1992-04-28 Van Den Bergh Foods Co. Composition for improving the properties of dough and method of using same
US5112752A (en) * 1990-10-18 1992-05-12 The Mead Corporation Biocatalytic oxidation using soybean and other legume peroxidases

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1994018852A1 (fr) * 1993-02-24 1994-09-01 Enzymol International, Inc. Methode d'extraction de peroxydase de soja a partir de cosses de soja, et de recuperation d'un produit d'interet sous forme de complement fibreux

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4181747A (en) * 1977-11-07 1980-01-01 A. E. Staley Manufacturing Company Processed vegetable seed fiber for food products
US4416903A (en) * 1977-12-20 1983-11-22 Cole Morton S Antistaling baking composition
US5108765A (en) * 1989-03-23 1992-04-28 Van Den Bergh Foods Co. Composition for improving the properties of dough and method of using same
US5112752A (en) * 1990-10-18 1992-05-12 The Mead Corporation Biocatalytic oxidation using soybean and other legume peroxidases

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
BROWN M.A., 70(01):M0076 FSTA; & AUSTRALASIAN BAKER AND MILLERS' JOURNAL, (1969), 72(8), 26-27. *
CEREAL FOODS WORLD, Volume 23, No. 7, issued July 1978, H. NEUKOM and H.U. MARKWALDER, "Oxidative Gelation of Wheat Flour Pentosans: a New Way of Cross-Linking Polymers", pages 374-376. *
CEREAL FOODS WORLD, Volume 28, No. 12, issued December 1983, C.E. STAUFFER, "Dough Conditioners", pages 729-730. *
See also references of EP0814667A4 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999057986A1 (fr) * 1998-05-13 1999-11-18 Novo Nordisk Biotech, Inc. Procede d'utilisation de deshydrogenases en boulangerie
WO2002049441A3 (fr) * 2000-12-20 2002-08-22 Dsm Nv Compositions de levures liquides

Also Published As

Publication number Publication date
CA2186630A1 (fr) 1996-03-07
AU2916495A (en) 1996-03-22
EP0814667A1 (fr) 1998-01-07
IL114468A0 (en) 1995-11-27
IL114468A (en) 1998-03-10
EP0814667A4 (fr) 1999-04-28

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