PROCESS, PRODUCT AND METHOD

Abstract

The present invention relates to the production of edible wafers comprising low grade wheat flour and/or a hard flour and made by an industrial process, which wafer is produced from a batter comprising: (i) 100 parts by weight of a flour that comprises at least 10% by weight of the total flour of a low grade wheat flour and/or at least 10% by weight of the total flour of a hard wheat flour; (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; (iii) 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. The invention may improve sustainability by using a variety of flour types to achieve the same product characteristics thus reducing potential food waste that would occur from over-production of a certain flour type, can use higher yield flours to affect positively the environmental impact of wheat production, and/or can use locally sourced materials, (as restrictive wheat specifications are no longer needed removing the need to source by importing) thus lessening the environmental impact from transporting wheat long distances and also reduces the baking time of the wafer.

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 10% by weight of the total flour of a low grade wheat flour and/or at least 10% by weight of the total flour of a hard wheat flour (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; (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 comprising: (i) 100 parts by weight of a flour that comprises at least 10% by weight of the total flour of a low grade wheat flour and/or at least 10% by weight of the total flour of a hard wheat flour; (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 where 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 10% by weight of the total flour of a low grade wheat flour and/or at least 10% by weight of the total flour of a hard wheat flour; (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 in which the low grade wheat flour is obtained and/or obtainable from wheat that falls into the definitions for wheat selected from the group consisting of: classified by Wheat Quality Australia in October 2013 as ASWN, APWN, FEED, that falls into the US definitions for U and/or M wheat and/or does not meet the requirements to satisfy any of Grades 1, 2, 3, 4 and/or 5 as defined under US wheat standards and/or BAU wheat in France and/or K wheat in Germany and/or satisfies the definitions for any equivalent, comparable and/or similar types of wheat to these standards as defined in other territories.

6. 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 and/or APDR and/or that falls into the US definitions for D, HRS, HRW and/or HW wheat, and/or falls into (the hardest) Grades 1, 2, 3 and/or 4 as defined under USA wheat standards and/or BAF, BPS and/or BPC wheat in France and/or E, A and/or B wheat in Germany and/or ukp wheat for export from the United Kingdom and/or satisfies the definitions for any equivalent, comparable and/or similar types of wheat to these standards as defined in other territories.

7. (canceled)

8. A batter as claimed in claim 3 in which the low grade wheat flour is obtained and/or obtainable from wheat that falls into the definitions for wheat selected from the group consisting of: classified by Wheat Quality Australia in October 2013 as ASWN, APWN, FEED, that falls into the US definitions for U and/or M wheat and/or does not meet the requirements to satisfy any of Grades 1, 2, 3, 4 and/or 5 as defined under US wheat standards and/or BAU wheat in France and/or K wheat in Germany and/or satisfies the definitions for any equivalent, comparable and/or similar types of wheat to these standards as defined in other territories.

9. A batter as claimed in claim 3 in which the low grade wheat flour is obtained and/or obtainable from wheat that falls into the definitions for wheat selected from the group consisting of: classified by Wheat Quality Australia in October 2013 as ASWN, APWN, FEED, that falls into the US definitions for U and/or M wheat and/or does not meet the requirements to satisfy any of Grades 1, 2, 3, 4 and/or 5 as defined under US wheat standards and/or BAU wheat in France and/or K wheat in Germany and/or satisfies the definitions for any equivalent, comparable and/or similar types of wheat to these standards as defined in other territories.

10. A wafer as claimed in claim 4 in which the low grade wheat flour is obtained and/or obtainable from wheat that falls into the definitions for wheat selected from the group consisting of: classified by Wheat Quality Australia in October 2013 as ASWN, APWN, FEED, that falls into the US definitions for U and/or M wheat and/or does not meet the requirements to satisfy any of Grades 1, 2, 3, 4 and/or 5 as defined under US wheat standards and/or BAU wheat in France and/or K wheat in Germany and/or satisfies the definitions for any equivalent, comparable and/or similar types of wheat to these standards as defined in other territories.

11. A 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 and/or APDR and/or that falls into the US definitions for D, HRS, HRW and/or HW wheat, and/or falls into (the hardest) Grades 1, 2, 3 and/or 4 as defined under USA wheat standards and/or BAF, BPS and/or BPC wheat in France and/or E, A and/or B wheat in Germany and/or ukp wheat for export from the United Kingdom and/or satisfies the definitions for any equivalent, comparable and/or similar types of wheat to these standards as defined in other territories.

Description

EXAMPLES

[0183] 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.

[0184] 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.

[0185] A batter of the present invention (Examples 1 to 10) and a comparative batter (Comp A) were prepared from the recipes below.

Example 1

[0186]

TABLE-US-00002 Ingredient Amount by weight percentage of batter Hard1 50.04 Water 49.04 Fat (RDKO) 0.75 Protease 0.02 Bakezyme ® (from DSM) 0.002 Sodium Bicarbonate 0.15 Hard1 denotes a wheat flour that falls into the classification Hard White wheat as defined in US standards. 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 Hard2/40 to 100% 0.5 ENZ1 (0.001) NaHCO.sub.3(0.1) 3 Hard3/45 to 100% 1 ENZ2 (0.003) — 4 Hard4/50 to 100% — ENZ3 (0.01) NH4HCO.sub.3(0.2) 5 Hard5/55 to 100% 3 (butter) ENZ4 (0.005) — 6 Hard6/60 to 100% 1 ENZ1 (0.001) — 7 Hard7/42 to 100% — ENZ2 (0.001) KHCO.sub.3(0.2) 8 Hard8/44 to 100% 0.5 ENZ3 (0.001) — 9 LG1/46 to 100% 0.8 ENZ4 (0.001) — 10 LG2/48 to 100% — ENZ1 (0.001) — 11 LG3/55 to 100% 0.6 ENZ2 (0.001) — 12 LG4/50 to 100% 1 ENZ3 (0.001) — 13 MIX1/40 to 100% 2 ENZ4 (0.001) — 14 MIX2/50 to 100% — ENZ1 (0.001) NaHCO.sub.3(0.1) 15 MIX3/60 to 100% — ENZ2 (0.001) NaHCO.sub.3(0.1)

[0189] Hard2 denotes a hard flour that falls into the classification Durum wheat as defined in US wheat standards.

[0190] Hard3 denotes a hard flour that falls into the classification Hard Red Spring wheat as defined in US wheat standards.

[0191] Hard 4 denotes a hard flour that falls into the classification Hard Red Winter wheat as defined in US wheat standards.

[0192] Hard 5 denotes a hard flour that falls into the classification APH as defined by Wheat Quality Australia in their guidelines dated October 2013.

[0193] Hard 6 denotes a hard flour that falls into the classification AH as defined by Wheat Quality Australia in their guidelines dated October 2013.

[0194] Hard 7 denotes a hard flour that falls into the classification ASW as defined by Wheat Quality Australia in their guidelines dated October 2013.

[0195] Hard 8 denotes a hard flour that falls into the classification APDR as defined by Wheat Quality Australia in their guidelines dated October 2013.

[0196] LG1 denotes a low grade flour that falls into the classification Unclassed wheat as defined in US wheat standards.

[0197] LG2 denotes a low grade flour that falls into the classification ASWN as defined by Wheat Quality Australia in their guidelines dated October 2013.

[0198] LG3 denotes a low grade flour that falls into the classification APWN as defined by Wheat Quality Australia in their guidelines dated October 2013.

[0199] LG4 denotes a low grade flour that falls into the classification FEED as defined by Wheat Quality Australia in their guidelines dated October 2013.

[0200] MIX1 denotes a mixture of flours that consists of 30% by weight of HARD1, 30% by weight of LG1 and 40% by weight of a soft wheat flour that falls into the classification ASFT as defined by Wheat Quality Australia dated October 2013 all weight % by total weight of flour.

[0201] MIX2 denotes a mixture of flours that consists of 30% by weight of HARD2 and 70% by weight of LG2 all weight % by total weight of flour.

[0202] MIX3 denotes a mixture of flours that consists of 20% by weight of LG3 and 80% by weight of ASFT as defined by Wheat Quality Australia dated October 2013 all weight % by total weight of flour.

[0203] 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 %).

[0204] 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%)

[0205] ENZ3 denotes an enzyme mixture consisting of Bakzyme® H.

[0206] ENZ4 denotes an enzyme mixture consisting of Bakzyme®.

[0207] Unless indicated otherwise herein the fat used in all the examples herein was RDPKO.

COMPARATIVE EXAMPLE

[0208] Comp A

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

[0209] 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. Such a batter could not be pumped to a batter depositor or applied to the hot plate and thus no wafer could be prepared.