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Production of Par-Baked Products with Improved Freshness Employing Combination of GH8 Xylanase and Phospholipase

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  • Publication Date:
    May 26, 2022
  • Additional Information
    • Document Number:
      20220159975
    • Appl. No:
      17/434030
    • Application Filed:
      March 11, 2020
    • Abstract:
      A method of producing a par-baked product dough, comprising incorporating into the dough a phospholipase enzyme and a GH8 xylanase.
    • Assignees:
      Novozymes A/S (Bagsvaerd, DK)
    • Claim:
      1. A method of producing a par-baked product dough, comprising incorporating into the dough a phospholipase and a GH8 xylanase, wherein the combination of the phospholipase and GH8 xylanase decreases the initial firmness of the product 1 hour after final bake-off and decreases the rate of firming of the product 3 to 7 hours after final bake-off, compared with a par-baked product dough where the phospholipase and the GH8 xylanase are not incorporated into the dough.
    • Claim:
      2. The method according to claim 1, wherein the phospholipase is incorporated into the dough in the range of 0.1 mg enzyme protein per kg flour to 500 mg enzyme protein per kg flour.
    • Claim:
      3. The method according to claim 1, wherein the GH8 xylanase is incorporated into the dough in the dose range of 0.01 mg enzyme protein per kg flour to 100 mg enzyme protein per kg flour.
    • Claim:
      4. The method according to claim 1, wherein the flour is selected from wheat, emmer, spelt, einkorn, barley, rye, oat, corn, sorghum, rice, millet, amaranth, quinoa, cassava, or any combination thereof.
    • Claim:
      5. The method according to claim 1, wherein a) the dough is made into a product, b) the product is baked, c) the product is stored, and d) the product is re-baked to a par-baked product.
    • Claim:
      6. The method according to claim 5, wherein the product is stored at a temperature temperature below 5 degrees Celsius.
    • Claim:
      7. The method according to claim 5, wherein the crumb firmness of the par-baked product is reduced compared with a par-baked product, where the phospholipase and the GH8 xylanase are not incorporated into the dough.
    • Claim:
      8. The method according to claim 7, wherein the crumb firmness is reduced 0-8 hours after the re-baking.
    • Claim:
      9. The method according to claim 1, wherein additionally an alpha-amylase is incorporated into the dough.
    • Claim:
      10-11. (canceled)
    • Current International Class:
      21; 21
    • Accession Number:
      edspap.20220159975