PROCESS, PRODUCT AND METHOD

Abstract

The present invention relates to the production of edible wafers having a density of at least 35 mg/cm.sup.3 the wafer comprising (i) 100 parts by weight of a flour; (ii) a low amount of water, in an amount 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 0.8; 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.

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 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 0.8; 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 having a density of at least 35 mg/cm.sup.3.

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, the batter comprising (i) 100 parts by weight of 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 0.8; (iii) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight; the batter has a viscosity of from 200 to 1900 cps; and the density of the resultant wafer obtainable by baking the batter is at least 35 mg/cm.sup.3.

4. A baked wafer comprising (i) 100 parts by weight of 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 0.8; (iii) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight; and (iv) a density of at least 35 mg/cm.sup.3.

Description

EXAMPLES

[0175] 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.

[0176] 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.

[0177] 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.

[0178] A batter of the present invention (Examples 1 to 10) and a comparative batters (Comp A and Comp B) are prepared from the recipes below.

Example 1

[0179]

TABLE-US-00002 Amount by weight Ingredient percentage of batter Flour1 62 Water 37 Fat (RDKO) 0.75 Protease 0.02 Bakezyme ® (from DSM) 0.002 Sodium bicarbonate 0.15 Flour1 denotes 100% by weight of soft wheat flour (as defined herein) RDKO denotes Refined Deodorized Palm Kernel Oil.

[0180] The batter from Example 1 has a low water content and has a viscosity below 1900 cps so that it could be pumpable to a batter depositor and applied to the heated plate. The batter is baked on a heated wafer plate for 2 minutes at a baking temperature of approximately 150° C. to form a baked wafer. The batter has 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 and of a high density.

Examples 2 to 10

[0181] 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 to produce wafers having a high density.

TABLE-US-00003 TABLE 1 Flour Exam- (type/ Fat/ Enzyme Other ple wt %) Water wt % (wt %) (wt %) 2 Flour2/54 to 100% 0.5 ENZ1 (0.001) NaHCO.sub.3(0.1) 3 Flour3/61 to 100% 1   ENZ2 (0.003) — 4 Flour4/65 to 100% — ENZ3 (0.01) NH.sub.4HCO.sub.3(0.2) 5 Flour1/70 to 100% 3 ENZ4 (0.005) — (butter) 6 Flour2/75 to 100% 1   ENZ1 (0.001) — 7 Flour3/80 to 100% — ENZ2 (0.001) KHCO.sub.3(0.2) 8 Flour4/88 to 100% 0.5 ENZ3 (0.001) — 9 Flour1/60 to 100% 0.8 ENZ4 (0.001) — 10 Flour2/70 to 100% — ENZ1 (0.001) — 11 Flour3/65 to 100% 0.6 ENZ2 (0.001) — 12 Flour4/65 to 100% 1   ENZ3 (0.001) — 13 Flour1/60 to 100% 2   ENZ4 (0.001) — 14 Flour2/65 to 100% — ENZ1 (0.001) NaHCO.sub.3(0.1) 15 Flour3/70 to 100% — ENZ2 (0.001) NaHCO.sub.3(0.1) 16 Flour4/75 to 100% — ENZ1 (0.002)

[0182] Flour2 denotes 100% of a hard flour that falls into the classification Hard Red Spring wheat (HRS) as defined in US wheat standards.

[0183] Flour3 denotes 50% soft flour (US SW) and 50% by weight of hard flour (US HRS) by weight of total flour

[0184] Flour4 denotes 100% ukp hard flour by weight of total flour;

[0185] Flour4 denotes 100% APH flour (as classified by Wheat Quality Australia October 2013) by weight of total flour;

[0186] 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 %).

[0187] 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%)

[0188] ENZ3 denotes an enzyme mixture consisting of Bakzyme® H.

[0189] ENZ4 denotes an enzyme mixture consisting of Bakzyme®.

[0190] Unless indicated otherwise herein the fat used in all the examples herein was RDPKO.

Comparative Example

Comp A

[0191]

TABLE-US-00004 Ingredient Parts by weight Flour1 62 Water 37 Fat (RDKO) 0.75 Protease 0.02 Sodium Bicarbonate 0.15

[0192] A batter with a recipe identical to Example 1 with the Bakzyme omitted. The batter has a viscosity much higher than 1900 cps even after mixing for several minutes due to the high proportion of flour. Such a batter cannot be pumped to a batter depositor or applied to the hot plate and thus no wafer can be prepared.

Comp B

[0193]

TABLE-US-00005 Ingredient Parts by weight Flour1 50 Water 40 Fat (RDKO) 0.75 Protease 0.02 Sodium Bicarbonate 0.15

[0194] A batter with a higher an amount of water to Comp A is prepared. The batter is found to have a viscosity which was processable, however resultant wafers had a density which was lower than 35 mg/cm.sup.3.