PROCESS, PRODUCT AND METHOD

Abstract

The present invention relates to the production of edible wafers with a high fat content by an industrial process, which wafer is produced from a batter comprising: (i) at least parts by weight of fat; (ii) at least 40 by weight % of a hard flour or at least 50 parts by weight % of a soft flour (or if a mixture of hard and soft proportionate minimum amounts), and (iii) an amount of water so the weight ratio of total amount of water to total amount of flour in the batter (denoted herein as R[w/f]) is no more than 1.5; (iv) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight; and the batter has a viscosity of from 200 to 1900 cps so it can be both pumped and baked on a heated surface without spillage.

Claims

1. A process for the production of a baked foodstuff comprising the steps of: (a) providing a batter comprising (i) at least 5 parts by weight of fat (ii) 100 parts by weight of flour that comprises: hard flour, soft flour or mixtures thereof; in which where the flour is 100% hard flour it is present in an amount of at least 40% by weight of the total amount of ingredients (i), (ii) and (iv); where the flour is 100% soft flour it is present in an amount of at least 50% of the total amount of ingredients (i), (ii) and (iv), and where the flour comprises a mixture of hard and soft flours, they are present in at least that amount as a minimum weight percentage of the total amount of ingredients (i), (ii) and (iv) that corresponds proportionally to the respective proportion of hard and soft flour within the flour mixture, and (iii) an amount of water so the weight ratio of total amount of water to total amount of flour in the batter is no more than 1.5; (iv) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight; (b) mixing the batter to achieve a viscosity of from 200 to 1900 cps; (c) feeding the batter to a heated baking surface through a batter depositor; and (d) baking the batter to obtain a baked foodstuff such as a wafer.

2. A baked foodstuff obtained by the method as claimed in claim 1.

3. A batter for a baked foodstuff comprising: (i) at least 5 parts by weight of fat; (ii) 100 parts by weight of flour that comprises hard flour, soft flour or mixtures thereof; in which where the flour is 100% hard flour it is present in an amount of at least 40% by weight of the total amount of ingredients (i), (ii) and (iv); where the flour is 100% soft flour it is present in an amount of at least 50% of the total amount of ingredients (i), (ii) and (iv), and where the flour comprises a mixture of hard and soft flours, they are present in at least that amount as a minimum weight percentage of the total amount of ingredients (i), (ii) and (iv) that corresponds proportionally to the respective proportion of hard and soft flour within the flour mixture; (iii) an amount of water so the weight ratio of total amount of water to total amount of flour in the batter is no more than 1.5; (iv) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight; and where the batter has a viscosity of from 200 to 1900 cps.

4. A baked wafer comprising (i) at least 5 parts by weight of fat; (ii) 100 parts by weight of flour that comprises hard flour, soft flour or mixtures thereof; in which where the flour is 100% hard flour it is present in an amount of at least 40% by weight of the total amount of ingredients (i), (ii) and (iv); where the flour is 100% soft flour it is present in an amount of at least 50% of the total amount of ingredients (i), (ii) and (iv), and where the flour comprises a mixture of hard and soft flours, they are present in at least that amount as a minimum weight percentage of the total amount of ingredients (i), (ii) and (iv) that corresponds proportionally to the respective proportion of hard and soft flour within the flour mixture; (iii) an amount of water so the weight ratio of total amount of water to total amount of flour in the batter is no more than 1.5; and (iv) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight.

5. A process as claimed in claim 1, in which the hard flour is obtained and/or obtainable from wheat selected from the group consisting of: wheat that falls into the definitions referred to above by Wheat Quality Australia dated October 2013 classified as APH, AH, ASW, APDR, falls into the US definitions for D, HRS, HRW, HW wheat, and falls into (the hardest) Grades 1, 2, 3, and 4 as defined under USA wheat standards, BAF, BPS, and BPC wheat in France and E, A and B wheat in Germany and ukp wheat for export from the United Kingdom and satisfies the definitions for any equivalent, comparable and similar types of wheat to these standards as defined in other territories.

6. A batter as claimed in claim 3, in which the hard flour is obtained and/or obtainable from wheat selected from the group consisting of: wheat that falls into the definitions referred to above by Wheat Quality Australia dated October 2013 classified as APH, AH, ASW, APDR, falls into the US definitions for D, HRS, HRW, HW wheat, and falls into (the hardest) Grades 1, 2, 3, and 4 as defined under USA wheat standards, BAF, BPS, and BPC wheat in France and E, A and B wheat in Germany and ukp wheat for export from the United Kingdom and satisfies the definitions for any equivalent, comparable and similar types of wheat to these standards as defined in other territories.

7. A baked wafer as claimed in claim 4, in which the hard flour is obtained and/or obtainable from wheat selected from the group consisting of: wheat that falls into the definitions referred to above by Wheat Quality Australia dated October 2013 classified as APH, AH, ASW, APDR, falls into the US definitions for D, HRS, HRW, HW wheat, and falls into (the hardest) Grades 1, 2, 3, and 4 as defined under USA wheat standards, BAF, BPS, and BPC wheat in France and E, A and B wheat in Germany and ukp wheat for export from the United Kingdom and satisfies the definitions for any equivalent, comparable and similar types of wheat to these standards as defined in other territories.

Description

EXAMPLES

[0181] The following Examples are provided of illustrative purposes only and they are not to be considered in any way limiting to the scope of the present invention.

[0182] The skilled person would easily recognise that changes and modifications can be made with respect to the examples which are still within the scope of the claims. That is, the skilled person will recognise many variations in these examples to cover a wide range of formulas, ingredients, processing, and mixtures to rationally adjust the naturally occurring levels of the compounds of the invention for a variety of applications.

[0183] It will be appreciated that if (for example in the Examples herein) the weight percentages herein do not add up to 100% (e.g. due to rounding) they can also be considered as recipes where the same numbers for the weight percentage of each ingredient is considered as a relative part by weight.

Example 1

[0184]

TABLE-US-00002 Ingredient Amount by weight percentage of batter Flour1 45.04 Water 49.04 Fat (RDKO) 5 Protease 0.02 Bakezyme ® (from DSM) 0.002 Sodium Bicarbonate 0.15

[0185] Flour1 denotes a wheat flour that falls into the classification Soft Wheat (SW) as defined in US standards.

[0186] RDKO denotes Refined Deodorized Palm Kernel Oil.

[0187] The batter from Example 1 was found to have a viscosity below 1900 cps so that it could be pumpable to a batter depositor and applied to the heated plate. The batter was baked on a heated wafer plate for 2 minutes at a baking temperature of approximately 150° C. to form a baked wafer. The batter had a viscosity above 200 cps so that when baked on a hot plate the batter remained in place during baking with spillage to form consistently uniform wafers without defects.

Examples 2 to 10

[0188] These batters of the invention can be prepared analogously to Example 1 using the ingredients in Table 1 in which all amounts are given as parts by weight. The resultant batters have a viscosity within the desired range so that baked wafers can be prepared from these batters as described analogously to Example 1.

TABLE-US-00003 TABLE 1 Example Flour (type/wt %) Water Fat/wt % Enzyme (wt %) Other (wt %) 2 Flour 2/40 to 100% 5 ENZ1 (0.001) NaHCO.sub.3 (0.1) 3 Flour 3/45 to 100% 10 ENZ2 (0.003) — 4 Flour 4/50 to 100% 5 ENZ3 (0.01) NH.sub.4HCO.sub.3 (0.2) 5 Flour 1/55 to 100% 10 (butter) ENZ4 (0.005) — 6 Flour 2/60 to 100% 20 ENZ1 (0.001) — 7 Flour 3/42 to 100% 5 ENZ2 (0.001) KHCO.sub.3 (0.2) 8 Flour 4/44 to 100% 20 ENZ3 (0.001) — 9 Flour 1/46 to 100% 15 ENZ4 (0.001) — 10 Flour 2/48 to 100% 5 ENZ1 (0.001) — 11 Flour 3/55 to 100% 10 ENZ2 (0.001) — 12 Flour 4/50 to 100% 15 ENZ3 (0.001) — 13 Flour 1/40 to 100% 20 ENZ4 (0.001) — 14 Flour 2/50 to 100% 5 ENZ1 (0.001) NaHCO.sub.3 (0.1) 15 Flour 3/60 to 100% 25 ENZ2 (0.001) NaHCO.sub.3 (0.1) 16 Flour 4/50 to 100% 25 ENZ2 (0.005)

[0189] Flour2 denotes 100% of a hard flour that falls into the classification Hard Red Spring wheat (HRS) as defined in US wheat standards.

[0190] Flour3 denotes 50% soft flour (US SW) and 50% by weight of hard flour (US HRS) by weight of total flour

[0191] Flour4 denotes 100% ukp hard flour by weight of total flour;

[0192] Flour4 denotes 100% APH flour (as classified by Wheat Quality Australia October 2013) by weight of total flour;

[0193] ENZ1 denotes an enzyme mixture consisting of (by weight of total enzyme) the hemicellulase available from DSM under the registered trade mark Bakzyme H (33 wt %) and protenase (66 wt %).

[0194] ENZ2 denotes an enzyme mixture consisting of the hemicellulase available from DSM under the registered trade mark Bakzyme® (20%), alpha amylase (20%) and protenase (60%)

[0195] ENZ3 denotes an enzyme mixture consisting of Bakzyme® H.

[0196] ENZ4 denotes an enzyme mixture consisting of Bakzyme®.

[0197] Unless indicated otherwise herein the fat used in all the examples herein was RDPKO.

Comparative Examples

[0198]

TABLE-US-00004 Comp A Ingredient Parts by weight Flour2 50.04 Water 49.04 Fat (RDKO) 10 Protease 0.02 Sodium Bicarbonate 0.15

[0199] A batter with a recipe identical to Example 1 is prepared in an analogous manner with the Bakzyme omitted and the soft flour being replaced by hard flour (100% US HRS). The hard flour was used to impart structure to high fat content batter in an attempt to reduce spillage from the baked plate. The batter was found to have a viscosity much higher than 1900 cps even after mixing for several minutes due to the high proportion of hard flour (50%). Such a batter could not be pumped to a batter depositor or applied to the hot plate and thus no wafer could be prepared.

TABLE-US-00005 Comp B Ingredient Parts by weight Flour1 50.04 Water 49.04 Fat (RDKO) 10 Protease 0.02 Sodium Bicarbonate 0.15

[0200] A batter with a recipe identical to Example 1 with the Bakzyme omitted. The batter was found to have a viscosity much too low after mixing for several minutes due to the high fat content. Whilst such a batter could be pumped to a batter depositor it could not be applied to the hot plate without significant leakage and spillage and thus the wafer prepared had many defects such as holes.