A PROCESS FOR THE PRODUCTION OF A BAKED PRODUCT WITHOUT ADDITION OF SUGAR

Abstract

The present invention relates to a baked product made without any addition of sugar, which still has a suitable sweetness intensity and a good taste. The baked product has a very low content of fructose. The baked product is obtained by a two-step enzymatic process involving a first step of providing sugar from starch, suitable for a fermentation process, followed by a second step of enzymatic hydrolysis of polysaccharides, oligosaccharides and disaccharides, notably to form primarily glucose and maltose. The novel process further allows for an optimized and/or shortened proofing of the dough in the first step.

Claims

1-37. (canceled)

38. A composition consisting of an alpha-amylase (EC 3.2.1.1), which is thermo-labile and has activity in a range of from 30 to 65 C., an amyloglucosidase (EC 3.2.1.3), which is thermo-stable and has optimum activity at about 60-65 C., and a maltogenic amylase (EC 3.2.1.133), which has optimal activity in a range of from 50 to 75 C., wherein the thermo-labile alpha-amylase, the thermo-stable amyloglucoside and the maltogenic amylase are present in ratios corresponding to from 20 to 48 Fau or from 28 to 40 Fau of the thermo-labile alpha-amylase, from 578 to 1650 Agu or from 660 to 1650 Agu of the thermo-stable amyloglucosidase, and from 500 to 2500 Manu or from 1000 to 2500 Manu of the maltogenic amylase.

39. A bakery product with no added sugar, comprising the composition of claim 38.

40. A bakery product according to claim 2, further comprising a fiber.

41. A process for producing a bakery product with no added sugar, the process comprising forming a dough comprising flour with a content of damaged starch of at least 5% by weight, a composition according to claim 38; a yeast; and water, and proofing the dough.

42. A process according to claim 41, further comprising the step of shaping the dough into a desired form before the proofing step.

43. A process according to claim 41, further comprising the step of pre-freezing the proofed dough at a temperature in a range of from 35 C. to 45 C. for a time period of from about 15 min to about 30 min followed by freezing at about 18 C.

43. A process according to claim 41, further comprising baking the proofed dough at a temperature in a range of from 180 to 250 C.

44. A process according to claim 41, further comprising pre-baking the proofed dough at a temperature in a range of from 180 to 250 C.

45. A process according to claim 43 further comprising pre-freezing the baked dough at a temperature in a range of from 35 C. to 45 C. for a time period of from about 15 min to about 30 min followed by freezing at about 18 C.

46. A process according to claim 42, further comprising baking the proofed dough at a temperature in a range of from 180 to 250 C.

47. A process according to claim 42, further comprising pre-baking the proofed dough at a temperature in a range of from 180 to 250 C.

48. A process according to claim 46 further comprising pre-freezing the baked dough at a temperature in a range of from 35 C. to 45 C. for a time period of from about 15 min to about 30 min followed by freezing at about 18 C.

49. A process according to claim 41, wherein the time of proofing to obtain a specified height of the dough is reduced by 30% to 50% compared with the time of proofing of a dough that additionally comprises 6-7% sugar to the same specified height.

50. process according to claim 41 wherein the time of proofing to obtain twice the height compared with the start value is at least 15 min faster for a dough containing the composition of claim 1 compared to that obtained for dough which comprises 6%-14% sugar and does not comprise the composition of claim 1.

51. A process according to claim 41, wherein during the forming step and the proofing step the thermo-labile alpha-amylase acts on starch polysaccharides in the flour to produce fermentable sugar.

52. A process according to claim 41, wherein during the proofing step the thermo-stable amyloglucosidase and the maltogenic amylase act on poly-, oligo- and/or di-saccharides in the dough to increase the content of glucose and maltose in the baked product.

53. A composition according to claim 38, wherein the thermo-labile alpha-amylase is selected from fungal alpha-amylases or bacterial alpha-amylases.

54. A composition according to claim 38, wherein the alpha-amylase is a fungal alpha-amylase.

55. A composition according to claim 54, wherein the fungal alpha-amylase is an endo-amylase from Aspergillus oryzae that hydrolyzes (1,4)-alpha-D-glucosidic linkages in starch polysaccharides.

56. A composition according to claim 38, wherein the maltogenic amylase has an optimum activity in a temperature range from 57 to 65 C.

57. A composition according to claim 38, wherein the maltogenic amylase hydrolyzes (1,4)-alpha-D-glucosidic linkages in polysaccharides.

58. A composition according to claim 38, wherein the maltogenic amylase is a bacterial amylase.

59. A composition according to claim 58, wherein the maltogenic amylase is produced by Bacillus subtilis (Novamyl 10000 BG) or Bacillus stearothermophilus.

60. A composition according to claim 38, wherein the thermostable amyloglucosidase hydrolyzes terminal 1,4 linked alpha-D-glucosidic linkages from maltooligo- and polysaccharides to produce beta-D-glucose.

61. A composition according to claim 38, wherein the thermostable amyloglucosidase is derived from Aspergillus niger.

62. A process according to claim 41, wherein the dough is baked at a temperature in a range of from 180 to 250 C., and a baked product is obtained having a fructose content of at the most 1% by weight.

63. A process according to claim 41, wherein the yeast is Saccharomyces cerevisiae.

64. A process according to claim 41, wherein the dough is baked and a baked product is obtained comprising i) fructose in a concentration of no more than 2.6% by weight, ii) glucose in a concentration range from about 1.5 to about 4.5% by weight, iii) lactose in a concentration of no more than 0.5% by weight, iv) maltose in a concentration range of from 2.5 to 5.5% by weight, v) saccharose in a concentration of no more than 0.5% by weight, wherein the concentration is based on the total weight of the baked product.

65. A process according to claim 64, wherein the concentration of fructose in the baked product is 0.4, 0.5, 0.6, or 0.7% by weight.

66. A process according to claim 64, wherein the concentration of glucose in the baked product is in a range from about 3.0 to about 4.5% by weight.

67. A process according to claim 64, wherein the concentration of glucose in the baked product is from about 3.5 to about 4.5% by weight.

68. A process according to claim 64, wherein the concentration of lactose in the baked product is 0.1%.

69. A process according to claim 64, wherein the concentration of maltose in the baked product is in a range from about 2.9 to about 3.6% by weight.

70. A process according to claim 69, wherein the concentration of maltose in the baked product is 4.3, 5.2, or 3.2% by weight.

71. A process according to claim 64, wherein the concentration of saccharose in the baked product is 0.1% by weight.

Description

BRIEF DESCRIPTION OF THE FIGURES

[0204] FIG. 1. FIG. 1A shows proofing of buns using the same yeast level, but using two doughs, one of which contains 7% w/w sugar (based on the amount of flour used) and the other containing no-added sugar, instead being prepared according to the present invention. The results clearly show a faster proofing of the dough according to the present invention compared to the dough containing added sugar.

[0205] FIG. 1B shows the impact of different yeast levels on the proofing time. It is seen that almost the same proofing time can be obtained with less yeast using a process of the invention compared to a dough containing 7% w/w added sugar.

[0206] FIG. 2 shows the appearance of two baked products, one product produced with addition of sugar (marked 1) and the other product according to the invention (marked as 2). Both products have acceptable appearances (see Example 1).

[0207] FIGS. 3A and B show the percent-wise distribution of sugars in tin bread (Example 1); 100% corresponds to the total amount of sugars. FIG. 3A shows the results for bread with 3.3% sugar added, and FIG. 3B shows the results for bread with no sugar added.

[0208] FIGS. 4A-C show the percent-wise distribution of sugars in wheat bread (Example 2); 100% corresponds to the total amount of sugars. FIG. 4A shows the results for wheat bread with 3% added sugar; FIG. 4B shows the results for wheat bread with 5% added sugar and FIG. 4C shows the results for wheat bread with no sugar added.

[0209] FIG. 5 shows the appearance of two baked buns. The left-hand product is obtained by addition of 14% sugar (based on the flour content) and the right-hand figure is obtained by a process according to the invention. Both products have acceptable appearances (see Example 3).

[0210] FIG. 6 shows the percent-wise distribution of sugars in tin bread (Example 3); 100% corresponds to the total amount of sugars.

[0211] FIG. 7 shows the results of straight dough trials and show a synergistic effect obtained during proofing by use of a thermolabile alpha amylase, a thermostable amyloglucosidase and a maltogenic amylase.

[0212] FIG. 8A is a baked croissant using 7% sugar in the dough and FIG. 8B is a baked croissant according to the invention with no-added sugar.

[0213] FIG. 9 shows the result of Example 8. Test 0 (left), test 4 (right).

[0214] FIG. 10 shows the height of proofed toast doughs at different time.

[0215] FIG. 11 shows the pictures of the proofed toast doughs at different time.

[0216] FIG. 12 shows the height of proofed bun doughs at different time.

[0217] FIG. 13 shows the pictures of the proofed bun doughs at different time.

[0218] FIGS. 14-16 show the distribution of individual sugars in buns made with 10% sugar, 6% sugar+combination of enzymes according to the invention, 6% sugar+combination of enzymes according to the invention+2% maltodextrin, 7% sugar, and 7% sugar+combination of enzymes according to the invention+2% maltodextrin

MATERIALS AND METHODS

[0219] The analyses of the final baked products, relating to content of individual sugars and calories content were performed by Synlab, Malmo, Sweden. It is an accredited laboratory with No. 1008 and ISO/IEC 17025.

[0220] The flour used in the examples all contain damaged starch in a concentration of 7-9% w/w based on the total weight of the flour.

[0221] The enzymes: thermolabile alpha-amylase, thermo-stable amyloglucosidase and maltogenic amylase are used in the examples in amounts/kg flour as follows: 8 ppm/kg flour of thermo-labile alpha-amylase, 200 ppm/ka flour or 400 ppm/kg flour of thermo-stable amyloglucosidase and 150 ppm/kg flour of maltogenic amylase. The activity of the enzymes used can be calculated based on the text herein regarding the individual enzymes.

EXAMPLES

Example 1Preparation of a Baked ProductWhole Wheat Bread

[0222] Two doughs (one without addition of sugar and the other with addition of sugar) were prepared from the following ingredients:

TABLE-US-00001 C1 (added sugar; C2 (no-added comparison) sugar) g g Wheat flour 800 800 White wheat* 1200 1200 Dry sour dough 20 20 Yeast 90 90 Sodium chloride 30 30 Sugar 66** 0 Rapeseed oil 50 50 Dark malt 24 24 Improver*** 20.0 Improver II**** 20.0 Water 1100 1000 *Only kernels and flakes from wheat, rye, barley, oats and corn are included in the amount **about 3.3% sugar in the dough based on the amount of total flour ***contains 8 ppm/kg flour of Fungamyl as thermolabile alpha-amylase, 400 ppm/kg flour of GoldCrust as amyloglucosidase and 150 ppm of Novamyl as maltogenic amylase; and 60 ppm/kg flour of Pentopan 500 (improves structure) ****Standard improver not for sugar release (contains 60 ppm/kg flour of Pentopan 500 BG as xylanase, Fungamyl 800 pmn/kg flour and ascorbic acid 40 ppm/kg flour)

[0223] All ingredients were mixed together in a mixer. Mixing a slow speed for 90 sec and at a high speed for 380 sec. A spiral mixer was used. The dough was then proofed for 50 to 55 min at a temperature of 36 C. and a relative humidity of 78%. After proofing the yeast was inactivated at 50 to 55 C. and baked at 180 to 250 C. for 32 min.

[0224] The visual results are shown in FIG. 2, where 1 denotes baked product from dough 1.1 and 2 denotes baked product from dough 1.2.

[0225] Before baking, the two doughs were evaluated regarding stickiness, softness, extensibility, elasticity and dough temperature. No marked difference was found.

[0226] After baking, the bread was evaluated with respect to crust colour, shape of products, uniformity, cell size, cell wall, cell form and crumb colour. No difference was found.

[0227] Moreover, the content of individual sugars was evaluated with the following results:

TABLE-US-00002 Result g/100 g 3,3% sugar Fructose 1.4 Glucose 0.8 Laktose 0.1 Maltose 2.0 Saccharose 0.1 Sum of sugar 4.2 Total calories Kcal 245 Total calories KJ 1036 No sugar Fructose 0.6 Glucose 3.7 Laktose 0.1 Maltose 3.2 Saccharose 0.1 Sum of sugar 7.5 Total calories Kcal 236 Total calories KJ 995

[0228] FIG. 3 shows the content of individual sugars given as a percentage of total amount of sugar.

[0229] As seen from the results above, there is a marked change in the content of the individual sugars, especially in the product with no-added sugar compared to the product with added sugar is the reduction low content of fructose, the increase in content of glucose and of maltose are noted. Moreover, in this example a minor reduction in total calories was seen.

Example 2Preparation of a Baked Wheat Bread

[0230] Three doughs were prepared, one with a content of 3% added sugar (B1), one with a content of 5% added sugar(B2), and one without any added sugar (B3). The sugar content is based on the total amount of flour in the dough. The ingredients were as follows:

TABLE-US-00003 Dough No. B1 B2 B3 Ingredient 3% sugar 5% sugar No sugar Flour gram 3000 3000 3000 Water gram 1620 1620 1680 Yeast Gram 90 90 90 Sugar Gram 90 150 Salt Gram 45 45 45 Improver I Gram 30 30 Improver II* Gram 30 Oil Gram 45 45 Improver I: Amylase 8 ppm, Xylanase 50 ppm, Lipase 30 ppm (xylanase and lipase impart stability and structure to the final product), Novamyl 150 ppm, Asc 40 ppm; all ppm is ppm/kg of flour; for activity see text herein Improver II: Thermo-stable gluco amylase 400 ppm, thermo-labilemylase 8 ppm, Xylanase 50 ppm, Lipase 30 ppm, Novamyl 150 ppm, Ascorbic acid 40 ppm; all ppm is ppm/kg of flour; for activity see text herein

[0231] All ingredients were mixed for 4/6 min in a mixer, the dough is proofed at 36 C. and 78% relative humidity for 50 min, then the yeast was inactivated at 50-55 C. followed by baking of the dough at 180 to 250 C. temperature for 50 min.

[0232] After mixing of the ingredients, the doughs were evaluated. All doughs were acceptable. The results were as follows:

TABLE-US-00004 Evaluation dough No added after mixing 3% sugar 5% sugar sugar Stickiness 5 5 4 Softness 5 5 4 Extensibility 5 6 4 Elasticity 5 4 6 Dough temperature 26.9 26.3 27

[0233] In general, adding of sugar gives a softer dough consistency. Without addition of sugar, the dough becomes less soft and stretchable. However, after baking all products had fine properties with respect to the following parameters.

[0234] The evaluation parameters are given below, and they also apply to the other Examples herein

TABLE-US-00005 Stickiness From 0 to 10 From little to very 5 is control Softness From 0 to 10 From less to more 5 is control Extensibility From 0 to 10 From low/short to 5 is control high/long Elasticity From 0 to 10 From low/weak to 5 is control high/strong Dough temperature From 0 to 10 From low to 5 is control high/strong

TABLE-US-00006 No added Bun evaluation 3% sugar 5% sugar sugar Bun evaluation Crust colour 5 5 5 Shape of products 5 5 5 Uniform 5 5 5 Cell size 5 5 5 Cell wall 5 5 5 Cell form 5 5 5 Crumb colour 5 6 5

TABLE-US-00007 Crust colour From 0 to 10 From light to 5 is control dark Shape of From 0 to 10 From low to high 5 is control product Crumb From 0 to 10 From less to 5 is control structure more Uniform From 0 to 10 From less to 5 is control more Cell size From 0 to 10 From open to 5 is control fine/small Cell wall From 0 to 10 From thick to 5 is control thin Cell form From 0 to 10 From 5 is control round/deep to elongate/shallow Crumb colour From 0 to 10 From dark to 5 is control light

[0235] Regarding taste a lower sugar intensity was noted in the baked product without any added sugar compared to the product, where 5% sugar had been added.

[0236] After baking the content of the individual sugars was determined. The following results were obtainedthe results for the individual sugars are given as g/100 g:

TABLE-US-00008 3% sugar 5% sugar No sugar Sugar added, B1 added, B2 added, B3 Fructose 1.3 2.1 0.4 Glucose 0.6 1.3 1.8 Laktose 0.1 0.1 0.1 Maltose 2.9 2.7 3.6 Saccharose 0.1 0.1 0.1 Sum of sugar 4.8 6.1 5.8 Total calories 258 254 249 Kcal Total calories 1094 1078 1055 KJ

[0237] FIG. 4 shows the content of individual sugars given as a percentage of total amount of sugar.

Example 3Preparation of Baked Buns

[0238] Two types of buns were prepared. One with the addition of 14% sugar (A1) and the other without any addition of sugar. The doughs were prepared with the following ingredients:

TABLE-US-00009 Dough No. A1 A2 Ingredient 14% sugar No sugar Flour gram 2000 2000 Water gram 1060 1220 Yeast Gram 110 60 Sugar Gram 280 Salt Gram 32 32 Bun Improver Gram 20 No sugar Gram 20 Improver* Oil Gram 100 100 [0239] No sugar Improver comprises alpha-amylase, glucoamylase and maltogenic amylasecorresponds to Improver II in Example 2 [0240] Bun Improvercorresponds to Improver I in Example 2

[0241] All ingredients were mixed for 60 sec/420 sec in a mixer, the dough is proofed at 38 C. and 84% relative humidity for 50 min, then the yeast was inactivated at 50 C followed by baking of the dough at a temperature of 235/230 C. for 12 min.

[0242] The appearance of the baked buns is illustrated in FIG. 5.

[0243] After mixing of the ingredients, the doughs were evaluated. All doughs were acceptable. The results were as follows:

TABLE-US-00010 Evaluation dough No added after mixing 14% sugar sugar Stickiness 5 3 Softness 5 3 Extensibility 5 4 Elasticity 5 7 Dough temperatur 27.2 26.6

[0244] It seems that the dough with added sugar is softer and more stretchable compared to the dough without added sugar. However, these properties do not adversely affect the processing of the dough.

[0245] After baking, the evaluation of the buns gave the following results:

TABLE-US-00011 No added Bun evaluation 14% sugar sugar Bun evaluation Crust colour 5 4 Shape of products 5 5 Uniform 5 5 Cell size 5 4 Cell wall 5 4 Cell form 5 5 Crumb colour 5 4

[0246] As is seen from the table above, only minor differences were observed. Without addition of sugar, there was a tendency to a more open crumb and a lighter colour. The taste without added sugar is less intense compared to the buns with 14% added sugar.

[0247] The content of the individual sugars was measured with the following results:

TABLE-US-00012 14% sugar Result g/100 g Fructose 4.3 Glucose 3.6 Laktose 0.1 Maltose 1.6 Saccharose 0.1 Sum of sugar 9.5 Total calories Kcal 274 Total calories KJ 1159

TABLE-US-00013 No sugar Result g/100 g Fructose 0.5 Glucose 1.7 Laktose 0.1 Maltose 2.9 Saccharose 0.1 Sum of sugar 5.1 Total calories Kcal 256 Total calories KJ 1083

[0248] FIG. 6 shows the content of individual sugars given as a percentage of total amount of sugar.

[0249] As seen from the results above, there is a marked change in the content of the individual sugars, especially in the product with no-added sugar compared to the product with added sugar a reduction low content of fructose, a decrease in the content of glucose and an increase in the content of maltose are noted. Moreover, in this example an approx. 10% reduction in total calories was seen.

Example 4

[0250] Influence of Sugar Content and Yeast Content on Proofing Time

[0251] Products Based on the Following Ingredients were Prepared

TABLE-US-00014 Dough No. 1 2 3 7% sugar No sugar No sugar 3.5% 2.5% 3.5% Ingredient yeast yeast yeast Flour gram 3000 3000 3000 Water gram 1689 1689 1689 Yeast Gram 105 75 105 Sugar Gram 210 Salt Gram 36 36 36 Ascorbic acid I Ppm/kg 40 40 40 Oil Gram 90 90 90

[0252] Enzymes/Additives

TABLE-US-00015 Dough No. 2 and 3 1 No sugar 7% sugar 2.5% yeast or Ingredient 3.5% yeast 3.5% yeast Novamyl ppm/kg flour 150 150 10000BG mg/dough 450 450 Gold crust ppm/kg flour 350 3300BG mg/dough 1050 Fungamyl 4000 ppm/kg flour 10 10 SG mg/dough 30 30 Lipoan Etra ppm/kg flour 30 30 1000 mg/dough 90 90 Pentopan 5000 ppm/kg flour 60 60 BG mg/dough 180 180

[0253] The dough and the baked product were made as described in Example 3.

Example 5Straight Dough Trials

[0254] The dough was made from the following ingredient. The thermolabile alpha-amylase, amyloglucosidase and maltogenic amylase tested were added in amounts corresponding to those used in Example 1 or 2.

[0255] The enzymes tested were: thermolabile alpha-amylase (Fau), thermostable amyloglucosidase (Gluco), maltogenic amylase (Manu).

[0256] Straight dough recipe for enzyme test:

TABLE-US-00016 Flour 100% Water 57% Oil (rapeseed) 2% Yeast 3% Salt 1.5 Improver I 1%

TABLE-US-00017 Site: Open pan 600 g dough

TABLE-US-00018 Low 60 sec/ Mixing Spiral mixer high 600 sec Floor time 10 min Scaling dough 600 g Proofing To heights/50-60 min Baking 35 min with steam

[0257] The results are shown in FIG. 7. The left-hand figure shows a synergistic effect when alpha-amylase and amyloglucosidase is combined and the volume after proofing is increased from 3.3 (no sugar added) to 4.3 (i.e. 30%) or from 3.64 (when 3% sugar was added to the recipe) to 4.3 (i.e. 18%). The volume index, when dough with no enzymes and no sugar is 100, is as follows: [0258] Fau/Glu: 130 g/ml [0259] Fau/Manu: 117 g/ml [0260] Gluco/manu: 110 g/ml [0261] 3% sugar: 110 g/ml

[0262] The right hand figure shows that addition of alpha-amylase or amyloglucosidase as single enzymes gives increased volume after proofing compared to dough with no enzymes added and either having no sugar added or 3% sugar added. When all three enzymes are added, the best result regarding volume is achieved. The volume index, when dough with no enzymes and no sugar is 100, is as follows: [0263] Alpha-amylase: 121 g/ml [0264] Maltogenic amylase: 97 g/ml [0265] Glucoamylase: 121 g/ml [0266] All three enzymes: 135 g/ml [0267] 3% sugar: 113 g/ml [0268] Dough evaluating

TABLE-US-00019 Ref-minus Fau/Gluco Fau/Manu Gluco/Manu 3% sugar Evaluation dough after mixing Stickiness 5 6 6 6 6 Softness 5 7 7 6 6 Extensibility 5 7 7 7 6 Elasticity 5 6 6 6 7 Evaluation dough after floor time Stickiness Softness Extensibility Elasticity Machine abillity Dough evaluation parameters Stickiness Little control Very 0 1 2 3 4 5 6 7 8 9 10 Softness Less control More 0 1 2 3 4 5 6 7 8 9 10 Extensibility Low/short control High/long 0 1 2 3 4 5 6 7 8 9 10 Elasticity Low/weak control High/strong 0 1 2 3 4 5 6 7 8 9 10 Machine abillity Low control High/strong 0 1 2 3 4 5 6 7 8 9 10

[0269] As seen from the table above, the doughs containing enzymes are better than the dough without enzymes and sugar and better or alike the dough containing 3% sugar and no enzymes.

[0270] Volume & Crumb Evaluation

TABLE-US-00020 Bread evaluation Crust colour 5 8 7 7 7 Crispiness 5 8 7 7 7 Standing 5 7 6 6 6 Uniform 5 6 6 6 6 Cell size 5 5 4 4 5 Cell wall 5 5 4 4 5 Cell form 5 5 5 5 5 Crumb colour 5 7 7 7 6 Bread evaluation 5 long proofing Crust colour Crispiness Standing Uniform Cell size Cell wall Cell form Crumb colour Crust colour Light control Dark 0 1 2 3 4 5 6 7 8 9 10 Crispiness Low control High 0 1 2 3 4 5 6 7 8 9 10 Standing Flat Round 0 1 2 3 4 5 6 7 8 9 10 Crumb structure Uniform Less control More 0 1 2 3 4 5 6 7 8 9 10 Cell size Open control Fine/small 0 1 2 3 4 5 6 7 8 9 10 Cell wall Thick control Thin 0 1 2 3 4 5 6 7 8 9 10 Cell form Round/deep control Elongate/ shallow 0 1 2 3 4 5 6 7 8 9 10 Crumb colour Dark control Light 0 1 2 3 4 5 6 7 8 9 10

[0271] After baking the baked products obtained from doughs containing enzymes are better than the baked product obtained from dough without enzymes and sugar and better or alike the baked product obtained from dough containing 3% sugar and no enzymes. The columns in the table above are the same as in the previous table.

Example 6Laminated DoughCroissants

[0272] Crossaints were made based on the following recipe:

[0273] Crossaint standard recipe:

TABLE-US-00021 Flour 100% Water .sup.50-55% % Yeast 8%-10% Salt 1.9% Sugar 7%-11% Improver 0.75% Butter 25-35%

TABLE-US-00022 Site 70 g triangle shape

TABLE-US-00023 spiral mixer Slow 250 sec High 290 sec Pre-proofing 1-3 hours Proofing 90 min/28 C./80 rH Egg wash Baking 18 min/180 C.

[0274] Croissants were made with no-added sugar, but with content of thermolabile alpha-amylase, thermostable amyloglucosidase and maltogenic amylase. The results of the baked croissants are shown in FIGS. 8A (reference) and 8B (no-added sugar).

[0275] Four doughs with no added sugars were made and compared with standard. All baked products resulting from doughs with no sugar added had good as good as or better volume, structure, taste, sugar flavor, color compared with the croissants with 7% sugar content.

[0276] In an internal triangle test with 25 participant only one respondent noticed the difference.

Example 7Reduction of Added Sugar

[0277] This example illustrate that using the combination of enzymes as claimed herein also can replace 30-40% of added sugar without any lack of quality.

TABLE-US-00024 Ingredient Test 0 Test 1 Test 2 Test 3 Test 4 Flour kg 132 132 132 132 132 Sugar in % 10 6 6 7 7 Sugar kg 13.5 7.92 7.92 9.24 9.24 200 ppm 26.4 26.4 26.4 26.4 GoldCrust = gram 150 ppm 19.8 19.8 19.8 19.8 Novamyl 10000 BG = gram Maltodextrins 2.64 2.64 kg Appearance external Benchmark Volume X Same as Lower Same as Lower benchmark volume benchmark volume Shape X Same as Same as Same as Same as benchmark benchmark benchmark benchmark Color X Same as Same as Same as Same as benchmark benchmark benchmark benchmark Uneven X Same as Same as Same as Same as surface benchmark benchmark benchmark benchmark Appearance internal Benchmark Resilence X Very good Good Very good Good Bide X Short bite, Short bite, Short bite, Short bite, but softer in more dry than but softer in more dry than mouth test 1 mouth test 1 Softness X Very soft Softer Very soft Softer Uniformity X Same as Same as Same as Same as benchmark benchmark benchmark benchmark Crumb x Same as Same as Same as Same as structure benchmark benchmark benchmark benchmark Color X Same as Same as Same as Same as benchmark benchmark benchmark benchmark Sugar x No difference No difference No difference No difference intensity

[0278] The results show that the combination of enzymes of the invention can replace 30-40% of sugar without any lack of quality, use of the combination of enzymes gives better softness and freshness compared to benchmark and the addition of fiber gives shorter (dry) bide compares to benchmark. FIG. 8 shows the resultfrom left to right: Test 0-Test 4.

Example 8Reduction in Proofing Time

[0279] Toast and bun doughs with different content of sugar and with or without the enzyme cocktail of the invention were tested.

[0280] Proofing heights based on toast recipe:

TABLE-US-00025 50 g dough ball for proofing Proofing heights Straight dough Process (toast recipe) Flour Dana flour from Cerealia Ingredients % gram Flour 100 2000 Water 56 1120 Yeast 3.5 70 Sugar 0%/3%/6% 0/40/100 Oil 1.5 30 salt 1.8 36 Datem 0.3 6 Ascorbic acid 40 ppm/kg flour 0.080 No added sugar concept* 1 20 [0281] Two doughs with 0% sugar were made; one of which had the three enzymes added (no-added sugar concept) whereas the other 0% sugar dough did not contain the enzyme blend.Process toast: [0282] Add all ingredients [0283] Mix to optimum dough development [0284] Dividing dough ball into 50 g [0285] Rounding & molding dough [0286] Put into cup glass [0287] Proofing in 30 min/45 min/60 min (36 C/84 rH)

[0288] The enzymes used were:

[0289] Enzyme Solution

TABLE-US-00026 Add Solution dosages you want to add Straight dough ppm or g pr. kg from four in % Fungamyl 4000 SG ppm/kg 8 1 Novamyl 10 000 BG ppm/kg 150 1 GoldCrust 3300 BG ppm/kg 400 1 Asc ppm/kg 40 1

[0290] The results are shown in FIGS. 10 and 11. As seen from FIG. 10 an increase in height after 30 min is about 66% for the dough with the three enzymes compared with about 33% for the doughs containing 3% or 6% sugar. After 45 min the increase is about 133% for the dough with the three enzymes compared with about 80% for the doughs containing 3% or 6% sugar. After 60 min the increase is about 200% for the dough with the three enzymes compared with about 80-150% for the doughs containing 3% or 6% sugar. In order to gain twice the height compared with the start value, a toast dough containing the combination of the three enzymes accoding to the invention will reach this at least 15 min faster than that obtained for dough with 0%, 3%, 6% sugar without the combination of enzymes.

[0291] Proofing heights based on bun recipe:

TABLE-US-00027 Proofing heights 50 g dough ball for proofing Process Straight dough (bun recipe) Flour Dana flour from Cerealia Ingredients % gram Flour 100 2000 Water 56 1120 Yeast 4.5 90 Sugar 0%/7%/14% 0/140/280 Oil 5 100 salt 1.8 36 Datem 0.4 8 Ascorbic acid 60 ppm/kg flour 0.120 No added sugar concept* 1 20 [0292] Two doughs with 0% sugar were made; one of which had the three enzymes added (no-added sugar concept) whereas the other 0% sugar dough did not contain the enzyme blend.

[0293] Process: [0294] Add all ingredients [0295] Mix to optimum dough development [0296] Dividing dough ball into 50 g [0297] Rounding & molding dough [0298] Put into cup glass [0299] Proofing in 30 min/45 min/60 min (36 C/84 rH)

[0300] The enzymes used were (ppm/kg flour):

[0301] Enzyme Solution

TABLE-US-00028 Add Solution dosages you want to add Bun Improver ppm or g pr. Kg from flour in % Fungamyl 4000 SG ppm/kg 10 1 Novamyl 10 000 BG ppm/kg 150 1 GoldCrust 3300 BG ppm/kg 450 1 Asc ppm/kg 60 1

[0302] The results are shown in FIGS. 12 and 13. As seen from FIG. 12 an increase in height after 30 min is about 266% for the dough with the three enzymes compared with about 43%-66% for the doughs containing 6% or 14% sugar. After 60 min the increase is about 200% for the dough with the three enzymes compared with about 66%-133% for the doughs containing 6% or 14% sugar. After 90 min the increase is about 233% for the dough with the three enzymes compared with about 133%-200% for the doughs containing 6% or 14% sugar. In order to gain twice the height compared with the start value, a bun dough containing the combination of the three enzymes accoding to the invention will reach this at least 15 min faster than that obtained for dough with 6% or 14% sugar without the combination of enzymes.

Example 9Reduction in Sugar Content

[0303] This example illustrates that it is possible to replace some of the sugar with the enzyme combination according to the invention and obtain products with lower content of fructose and higher content of glucose and maltose. Addition of 2% maltodextrin does not markedly change the content of sugars compared to the buns with the enzyme combination.

[0304] The recipe is as follows:

TABLE-US-00029 Test 0 Test 1 Test 2 Test 3 Test 4 132 132 132 132 132 7% 13.5 7.92 7.92 9.24 9.24 26.4 26.4 26.4 26.4 19.8 19.8 19.8 19.8 2.64 2.64 indicates data missing or illegible when filed

[0305] The doughs also contain 6-8 ppm thermo-labile alpha amylase (Fungamyl).

Specific Embodiments

[0306] 1. A process for producing a baked product with no-added sugar, the process comprising [0307] i) mixing flour with a content of damaged starch of at least 5% by weight with a thermo-labile alpha-amylase; a composition containing a thermo-stable amyloglucosidase and a maltogenic amylase; a yeast; water, and optionally other ingredients common for preparing a dough, to obtain a dough, [0308] ii) proofing the dough, [0309] iii) baking the dough at a temperature in a range of from 180 to 250 C.
2. A process according to item 1, wherein steps i) and ii) involve the action of the thermo-labile alpha-amylase on starch polysaccharides in the flour to produce fermentable sugar.
3. A process according to item 1 or 2, wherein step iii) involves the action of the thermo-stable amyloglucosidase and the maltogenic amylase on poly-, oligo- and/or di-saccharides in the dough to increase the content of glucose and maltose in the baked product.
4. A process according to any one of the preceding items, wherein the thermo-labile alpha-amylase is active at a temperature in a range of from 30 to about 65 C.
5. A process according to any of the preceding items, wherein the thermo-labile alpha-amylase is selected from fungal alpha-amylases or bacterial alpha-amylases.
6. A process according to any of the preceding items, wherein the alpha-amylase is a fungal alpha-amylase.
7. A process according to item 6, wherein the fungal alpha-amylase is an endo-amylase that hydrolyzes (1,4)-alpha-D-glucosidic linkages in starch polysaccharides and is obtained from Aspergillus oryzae.
8. A process according to any of the preceding items, wherein the maltogenic amylase has an optimum activity in a temperature range from 57 to 65 C.
9. A process according to any of the preceding items, wherein the maltogenic amylase hydrolyzes (1,4)-alpha-D-glucosidic linkages in polysaccharides.
10. A process according to any of the preceding items, wherein the maltogenic amylase is selected from amylases produced by bacteria.
11. A process according to any of the preceding items, wherein the maltogenic amylase is produced by Bacillus subtilis (Novamyl 10000 BG) or Bacillus stearothermophilus.
12. A process according to any of the preceding items, wherein the thermostable amyloglucosidase has an optimum activity in a temperature range from 60 to 65 C.
13. A process according to any of the preceding items, wherein the thermostable amyloglucosidase hydrolyzes terminal 1,4 linked alpha-D-glucosidic linkages from maltooligo- and polysaccharides to produce beta-D-glucose.
14. A process according to any of the preceding items, wherein the thermostable amyloglucosidase is derived from Aspergillus niger.
15. A process according to any of the preceding items, wherein the baked product obtained has a fructose content of at the most 1% by weight.
16. A process according to any of the preceding items, wherein the yeast is Saccharomyces cerevisiae.
17. A baked product comprising [0310] i) fructose in a concentration of at the most 1% by weight, [0311] ii) glucose in a concentration range from about 1.5 to about 4.5% by weight, [0312] iii) lactose in a concentration of at the most 0.5% by weight, [0313] iv) maltose in a concentration range of from 2.5 to 5.5% by weight, [0314] v) saccharose in a concentration of at the most 0.5% by weight, [0315] wherein the concentration is based on the total weight of the baked product.
18. A baked product according to item 17, wherein the concentration of fructose is 0.4, 0.7, 0.6, or 0.6% by weight.
19. A baked product according to item 17, wherein the concentration of glucose is in a range from about 3.5 to about 4.5% by weight.
20. A baked product according to item 7, wherein the concentration of glucose is 3.8, 4.1, or 3.7% by weight.
21. A baked product according to item 17, wherein the concentration of lactose is 0.1%.
22. A baked product according to item 17, wherein the concentration of maltose is in a range from about 2.9 to about 3.6% by weight.
23. A baked product according to item 17, wherein the concentration of maltose is 4.3, 5.2, or 3.2 by weight.
24. A baked product according to item 17, wherein the concentration of saccharose is 0.1% by weight.
25. A baked product obtainable from the process defined in any one of item 1-14.
26. A baked product according to any of item 17-25 in the form of burger buns, sandwich bread, whole bread, paninis, loaves, baguettes, bagels, ciabatta, gluten-free, or pastry.
27. A combination of an alpha-amylase, an amyloglucosidase and a maltogenic amylase for use in the production of a baked product without any addition of mono- or disaccharides during the production.