PROCESS, PRODUCT AND METHOD

Abstract

The present invention relates to the production of edible wafers comprising (i) 100 parts by weight of a flour that comprises at least 5% by weight of the total flour of a non-wheat flour (such as millet; maize, barley, oats, rice, rye and/or soybeans) and/or at least 5% by weight of the total flour of a soluble fibre; (ii) 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; and (iii) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight; where 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. Preferably the flour has a low amount of (preferably is free of) gluten and/or gliadin proteins.

Claims

1. A process for the production of a baked foodstuff comprising the steps of: (a) providing a batter comprising (i) 100 parts by weight of a flour that comprises at least 5% by weight of the total flour of a non-wheat flour and/or at least 5% by weight of the total flour of a soluble fiber; (ii) 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; (iii) 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 such as a wafer obtained by the method as claimed in claim 1.

3. A batter for a baked foodstuff such as wafer comprising (i) 100 parts by weight of a flour that comprises at least 5% by weight of the total flour of a non-wheat flour and/or at least 5% by weight of the total flour of a soluble fiber; (ii) 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; (iii) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight; and wherein the batter has a viscosity of from 200 to 1900 cps.

4. A baked wafer comprising (i) 100 parts by weight of a flour that comprises at least 5% by weight of the total flour of a non-wheat flour and/or at least 5% by weight of the total flour of a soluble fiber; (ii) 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 (iii) 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, wherein the non-wheat flour is selected from the group consisting of: millet; maize, barley, oats, rice, rye and/or soybeans.

6. A process as claimed in claim 1, wherein the soluble fiber is selected from the group consisting of: fructan, inulin, polyuronide, pectin, alginic acids, alginates, agar, carrageen, raffinose, polydextrose, lactulose and water soluble glucans.

7. A process as claimed in claim 1, which is substantially free of gliadin.

8. A batter as claimed in claim 3, wherein the non-wheat flour is selected from the group consisting of: millet; maize, barley, oats, rice, rye and soybeans.

9. A batter as claimed in claim 3, wherein the soluble fiber is selected from the group consisting of: fructan, inulin, polyuronide, pectin, alginic acids, alginates, agar, carrageen, raffinose, polydextrose, lactulose and water soluble glucans.

10. A batter as claimed in claim 3, which is substantially free of gliadin.

11. A wafer as claimed in claim 4, wherein the non-wheat flour is selected from the group consisting of: millet; maize, barley, oats, rice, rye and soybeans.

12. A wafer as claimed in claim 4, wherein the soluble fiber is selected from the group consisting of: fructan, inulin, polyuronide, pectin, alginic acids, alginates, agar, carrageen, raffinose, polydextrose, lactulose and water soluble glucans.

13. A wafer as claimed in claim 4, which is substantially free of gliadin.

Description

EXAMPLES

[0168] 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.

[0169] 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.

[0170] 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.

[0171] A batter of the present invention (Examples 1 to 10) and a comparative batter (Comp A) were prepared from the recipes below.

Example 1

[0172]

TABLE-US-00002 Ingredient Amount by weight percentage of batter Flour1 50.04 Water 49.04 Fat (RDKO) 0.75 Protease 0.02 Bakezyme ® (from DSM) 0.002 Sodium bicarbonate 0.15

[0173] Flour1 denotes a mixture of 50% by weight of soft wheat flour (as defined herein) and 50% by weight of oat flour by total weight of flour

[0174] RDKO denotes Refined Deodorized Palm Kernel Oil.

[0175] 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

[0176] 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 Flour2/40 to 100% 0.5 ENZ1 (0.001) NaHCO.sub.3(0.1) 3 Flour3/45 to 100% 1 ENZ2 (0.003) — 4 Flour4/50 to 100% — ENZ3 (0.01) NH.sub.4HCO.sub.3(0.2) 5 Flour5/55 to 100% 3 (butter) ENZ4 (0.005) — 6 Flour6/60 to 100% 1 ENZ1 (0.001) — 7 Hard7/42 to 100% — ENZ2 (0.001) KHCO.sub.3(0.2) 8 Flour8/44 to 100% 0.5 ENZ3 (0.001) — 9 Flour9/46 to 100% 0.8 ENZ4 (0.001) — 10 Flour10/48 to 100% — ENZ1 (0.001) — 11 Flour11/55 to 100% 0.6 ENZ2 (0.001) — 12 Flour12/50 to 100% 1 ENZ3 (0.001) — 13 Flour13/40 to 100% 2 ENZ4 (0.001) — 14 Flour14/50 to 100% — ENZ1 (0.001) NaHCO.sub.3(0.1) 15 Flour15/60 to 100% — ENZ2 (0.001) NaHCO.sub.3(0.1) 16 Flour16/60 to 100% — ENZ1 (0.002) Flour2 denotes 100% oat flour Flour3 denotes 100% millet flour Flour4 denotes 100% rice flour Flour5 denotes 100% barley flour Flour6 denotes 100% soybean flour Flour7 denotes 100% rye flour Flour8 denotes 100% maize flour Flour9 denotes 100% cassava flour Flour10 denotes a soft wheat flour as defined herein comprising 10% by weight of flour of water soluble glucan fibre Flour11 denotes denotes a soft wheat flour as defined herein comprising 20% by weight of flour of water soluble glucan fibre Flour12 denotes a mixture of 80% by weight of a soft wheat flour as defined herein and 20% weight of oat, by total weight of flour Flour13 denotes a mixture of 70% by weight of a soft wheat flour as defined herein and 30% weight of millet, by total weight of flour Flour14 denotes a mixture of 50% by weight of a soft wheat flour as defined herein and 50% weight of rye, by total weight of flour Flour15 denotes mixture of 40% by weight of a soft wheat flour as defined herein and 60% weight of cassava, by total weight of flour Flour16 denotes mixture of 80% by weight of a soft wheat flour as defined herein and 20% weight of pectin soluble fibre, by total weight of flour 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 %). 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%) ENZ3 denotes an enzyme mixture consisting of Bakzyme ® H. ENZ4 denotes an enzyme mixture consisting of Bakzyme ®. Unless indicated otherwise herein the fat used in all the examples herein was RDPKO.

Comparative Example

Comp A

[0177]

TABLE-US-00004 Ingredient Parts by weight Flour 1 50.04 Water 49.04 Fat (RDKO) 0.75 Protease 0.02 Sodium Bicarbonate 0.15

[0178] A batter with a recipe identical to Example 1 with the Bakzyme omitted. 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 oat 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.