The present invention relates to a bakery product dough containing a high percentage of durum wheat flour and a bakery product produced from said dough. The invention also relates to a process for making a bakery product dough and a baked product.

The terms "bakery products" and/or "baked products" refer to leavened bread products such as bread loaves, rolls or toast bread; pastry; biscuits; cookies and cakes. For the avoidance of doubt, the terms "bakery products" and/or "baked products" do not include noodles, pasta or gnocchi.

The term "bakery product dough" refers to a dough suitable for preparing a baked product as defined above. The term bakery product dough does not include dough used for preparing products such as noodles, pasta or gnocchi.

Durum wheat flour is obtained from durum wheat. Durum wheat is typically classified as the species Triticum turgidum variety durum. Alternatively, or in addition thereto, durum wheat may also be classified as Triticum durum.

Durum wheat flour is commonly used in pasta and noodles. In contrast, durum wheat flour is not generally used as a major component in baked products. This is because baked products containing a high percentage, more than 50%, of durum wheat flour have not been satisfactory. Such baked products typically suffer from the problems that the pore structure and volume of the baked product is poor. In addition, attempts to prepare baked products such as cakes from durum wheat flour has resulted in products that are generally considered tough and undesirable. Therefore, durum wheat flour is considered unsuitable for baked products such as bread and cakes. Some attempts to prepare bakery products from durum wheat flour are disclosed in JP 09149756 and JP 2000175614.

The present invention alleviates the problems of the prior art.

In one aspect the present invention provides a bakery product dough comprising at least 50% w/w durum wheat flour based on the total weight of the flour in the dough, and at

least one of the following

(a) one or more enzymes; and/or

(b) one or more agents capable of catalysing the formation of disulfide bonds between proteins; and/or (c) one or more emulsifiers.

In another aspect the present invention provides a bakery product dough comprising at least 50% w/w durum wheat flour based on the total weight of the flour in the dough, and at least one of the following (a) one or more enzymes; and/or

(b) one or more agents capable of catalysing the formation of disulfide bonds between proteins; and/or

(c) one or more emulsifiers or emulsifier formation agents.

In a further aspect the present invention provides a bakery product dough comprising at least 50% w/w durum wheat flour based on the total weight of the flour in the dough, and

(a) one or more enzymes;

(b) one or more agents capable of catalysing the formation of disulfide bonds between proteins; and (c) one or more emulsifiers or emulsifier formation agents.

A bakery product dough according to the present invention may be used to prepare a bakery product. Such a bakery product may have one or more of the following benefits: an improvement in the specific volume; an improvement in the rheological properties, such as resistance and extensibility; an improvement in the textural characteristics and taste; an improvement in crumb/pore structure, i.e. a more homogeneous crumb/pore structure; and an improvement in nutrition.

Suitably the bakery product dough may comprise at least 60%, at least 70%, at least 75%, at least 80% or at least 90% durum wheat flour.

Preferably the bakery product dough comprises from 60 to 100% w/w durum wheat flour based on the total weight of the flour in the dough. More preferably the bakery product comprises from 70 to 100% durum wheat flour, preferably from 75 to 100% durum wheat flour.

In one aspect each of components (a), (b) and (c) are different.

Component (a)

Preferably the or each enzyme (a) is selected from xylanolytic enzymes, amylolytic enzymes, oxidative enzymes, lipases (including glycolipases and phospholipases), and anti-staling enzymes.

Preferably the or each enzyme (a) is selected from xylanolytic enzymes, amylolytic enzymes, oxidative enzymes and lipases.

Suitably the xylanolytic enzyme is a xylanase, for example an endo-beta-1 ,4-xylanase. By way of example only, suitable xylanases may be the xylanase obtained from Bacillus subtilis and taught in US 5,306,633 or EP 1141254 or the fungal xylanases taught in the Maat et al (Xylans & Xylanases edited by Visser p349-360 - Xylanases and their application in bakery).

Suitably the amylolytic enzyme may be an α-amylase, or a β-amylase. In one embodiment the amylolytic enzyme may be a non-maltogenic amylase. In another embodiment the amylolytic enzyme may be a maltogenic amylase.

Suitably the oxidative enzyme may be one or more of the following enzymes: glucose oxidase, pyranose oxidase, sulfhydryl oxidase or a carbohydrate oxidase such as one which oxidises maltose such as hexose oxidase (HOX).

Preferably the bakery product dough comprises at least two enzymes.

Preferably the bakery product dough comprises one or more xylanolytic enzyme, and one or more amylolytic enzyme.

In one embodiment component (a) may optionally comprise starch degrading enzymes such as pullulanases.

Component (a) may optionally comprise cellulose or hemicellulose degrading enzymes; catechol oxidase (tyrosinase); proteases; and/or enzymes used for anti-staling.

Non-limiting commercial examples of enzymes used for anti-staling are GRINDAMYL™ Max-Life and GRINDAMYL™ POWERSoft both available from Danisco A/S. Other commercial examples include NOVAMYL™ available from Novozymes A/S.

Component (b)

Component (b) comprises one or more agents capable of catalysing the formation of disulphide bonds between proteins.

Preferably, the or each agent (b) which causes the formation of protein disulfide bonds is selected from oxidative agents and ascorbic acid.

Preferably, the oxidative agent comprises one or more agent selected from azodicarbonamide, potassium bromate, potassium iodate, chlorine dioxide and oxidative enzymes.

Preferably the oxidative agent comprises an oxidative enzyme. Preferably the oxidative enzyme comprises one or more enzyme selected from glucose oxidase, pyranose oxidase, sulfhydryl oxidase and hexose oxidase (HOX). In addition to hexose oxidase, other carbohydrate oxidases that oxidises maltose may be suitable. The oxidation catalysed by enzymes such as HOX can be illustrated as follows:

glucose + O ₂ > γ-D-gluconolactone + H ₂ O ₂ , or

maltose + O ₂ — > γ-D-galactonolactone + H ₂ O ₂

Oxidation in gluten

2 RSH + H ₂ O ₂ > RS-SR+ H ₂ O

wherein R is a protein molecule, SH is a thiol group and S-S is a disulphide bond.

Preferably the oxidative agent comprises one or more agent selected from azodicarbonamide, potassium bromate, potassium iodate and chlorine dioxide.

Preferably agent (b) is ascorbic acid.

Component (c)

Component (c) comprises one or more emulsifiers or emulsifier formation agents.

Preferably the or each emulsifier (c) is selected from distilled monoglycerides; mono- and diglycerides; esters of mono- and diglycerides; polyglycerol esters of fatty acids; polyglycerol polyrincinoleate; propylene glycerol esters of fatty acids; sorbitan monostearates; sorbitan tristearates; sodium stearoyl lactylates; calcium stearoyl lactylates; lecithins; and diacetyl tartric acid esters of mono- and diglycerides.

Preferably the or each emulsifier (c) is selected from diglycerides and diacetyl tartaric acid esters of mono- and/or diglycerides, e.g. DATEM.

More preferably the emulsifier (c) is a diacetyl tartric acid ester of mono- and/or diglycerides.

An emulsifier formation agent is an agent that generates an emulsifier from at least one emulsifier precursor constituent of the bakery product dough. Thus, the emulsifier formation agent provides for the in situ synthesis of an emulsifier.

Preferably the emulsifier formation agent comprises an enzyme. Preferably, the or each enzyme comprises a lipase (EC 3.1.1.3).

Preferably the enzyme is an enzyme as described in and/or as claimed in Danish Patent Application No. 0400/97. In other words, preferably the enzyme is a polypeptide in glycosylated or non-glycosylated form capable of exhibiting lipase activity wherein the polypeptide comprises at least one amino acid sequence selected from the sequences disclosed in Danish Patent Application No. 0400/97.

In a further aspect the enzyme may be an enzyme as described in and/or as claimed in WO 98/50532.

In a further aspect, the emulsifier formation agent provides for the in situ synthesis of an emulsifier as described in and/or as claimed in WO 00/05396.

Preferably, the at least one emulsifier precursor constituent of the bakery product dough is selected from esters, monoglycerides, diglycerides, triglycerides, fats, including lard, tallow and butter fat; fatty acids, fatty acid esters, waxes, wax esters, oils including oils extracted from or derived from palm oil, sunflower oil, soya bean oil, safflower oil, cotton seed oil, ground nut oil, corn oil, olive oil, peanut oil, coconut oil and rape seed oil, proteins, amino acids, protein hydrolysates, peptides (partly hydrolysed protein), a emulsifier precursor constituent comprising a hydroxy group (-OH), polyvalent alcohols, including glycerol; water, ethanol, sugars including sucrose, fructose, glucose (dextrose), lactose, and galactose; dextrins including maltodextrin, sorbitol, mannitol, fruit acids and hydroxy acids including citric acid, tartaric acid, lactic acid and ascorbic acid; proteins, amino acids, protein hydrolysates, peptides (partly hydrolysed protein); mixtures and derivatives thereof.

More preferably, the at least one emulsifier precursor constituent of the bakery product dough is selected from esters, triglycerides; mixtures and derivatives thereof.

In another aspect, the present invention provides a baked product prepared by baking a bakery product dough of the present invention.

In a further aspect the present invention provides a process for producing a bakery product dough comprising admixing one or more dough components comprising durum wheat flour; and

(a) one or more enzymes;

(b) one or more agents capable of catalysing the formation of disulfide bonds between proteins; and

(c) one or more emulsifiers or emulsifier formation agents; wherein the durum wheat flour constitutes at least 50% w/w based on the total weight of the flour in the dough.

In a further aspect the present invention provides a process for producing a bakery product comprising admixing one or more dough components comprising durum wheat flour; and

(a) one or more enzymes;

(b) one or more agents capable of catalysing the formation of disulfide bonds between proteins; and

(c) one or more emulsifiers or emulsifier formation agents; wherein the durum wheat flour constitutes at least 50% w/w based on the total weight of the flour in the dough; to provide a bakery product dough, and baking the bakery product dough.

In a further aspect, there is provided a process of improving the rheological properties of a bakery product dough comprising admixing one or more dough components comprising durum wheat flour; and

(a) one or more enzymes;

(b) one or more agents capable of catalysing the formation of disulfide bonds between proteins; and (c) one or more emulsifiers or emulsifier formation agents; wherein the durum wheat flour constitutes at least 50% w/w based on the total weight of the flour in the dough.

Components (a), (b) and (c) are as defined herein.

In one aspect, the invention provides a bakery product dough of the invention wherein the bakery product dough is not frozen. In another aspect, the invention provides a baked product prepared by baking a bakery product dough of the invention wherein the bakery product dough is not frozen. In a further aspect, the invention provides a process for producing a bakery product dough wherein the bakery product dough is not frozen. In a further aspect, the invention provides a process for producing a bakery product wherein the bakery product dough is not frozen.

Dough components for a bakery product dough comprise flour, water and a leavening agent such as yeast or a conventional chemical leavening agent. It is, however, within the scope of the present invention that further optional dough components may be added to the dough mixture.

Typically, such further optional dough components include conventionally used dough components such as salt, sweetening agents such as sugars, syrups or artificial

sweetening agents, lipid substances including shortening, margarine, butter or an animal or vegetable oil, glycerol and one or more dough additives such as starch, flavouring agents, lactic acid bacterial cultures, vitamins, minerals, hydrocolloids such as alginates, carrageenans, pectins, vegetable gums including e.g. guar gum and locust bean gum, and dietary fiber substances.

The process of the present invention describes how to produce bakery product dough containing a high percentage of durum wheat flour. Such a dough can be used to produce a baked product that displays characteristics similar to those obtained using a standard wheat flour or a mix of durum and greater than 50% of a standard wheat flour. For example, using bakery product doughs according to the present invention make it possible to obtain loaves with good crumb structure and volumes similar to those produced using standard wheat flour.

Rheoloqical Properties

In a further aspect the invention provides the use of

(a) one or more enzymes;

(b) one or more agents capable of catalysing the formation of disulfide bonds between proteins; and

(c) one or more emulsifiers or emulsifier formation agents; in the manufacture of a bakery product dough comprising at least 50% w/w durum wheat flour based on the total weight of the flour used in the dough, for improving the rheological properties of a bakery product dough.

In a further aspect the invention provides the use of

(a) one or more enzymes;

(b) one or more agents capable of catalysing the formation of disulfide bonds between proteins; and (c) one or more emulsifiers or emulsifier formation agents; in the manufacture of a bakery product dough comprising at least 50% w/w durum wheat flour based on the total weight of the flour used in the dough, for improving the quality of the finished baked product made from the dough.

Preferably the improvement of the rheological properties includes that the resistance of the dough is from 15 to 30 g.

Preferably the improvement of the rheological properties includes that the extensibility of the dough, i.e. the distance the dough can be extended measured after 1 hour is greater than 40mm.

Preferably the dough rheology is measured using the Kieffer Method (SMS texture analyser). Distance (mm) determines the extensibility of the dough. The force (g) determines the resistance to stretching the dough.

By "improving the rheological properties of a baked product dough" we mean the rheological properties of the dough of the present invention are improved compared with a similar baked product dough comprising the same constituents (including the durum wheat flour), but which does not comprise any of the components defined in (a), (b) or (c) above. Preferably, the dough of the present invention provides improvements compared to a similar dough that comprises component (a); preferably the dough provides improvements compared to a similar dough that comprises component (b); preferably the dough provides improvements compared to a similar dough that comprises component (c); preferably the dough provides improvements compared to a similar dough that comprises components (a) and (b); preferably the dough provides improvements compared to a similar dough that comprises components (b) and (c); preferably the dough provides improvements compared to a similar dough that comprises components (a) and (c).

By "improving the quality of the finished baked product made from the dough" we mean the quality of the baked product made from the dough is improved compared with a baked product made from a similar dough comprising the same constituents (including the durum wheat flour), but which does not comprise any of the components defined in (a), (b) or (c) above. Preferably, the dough provides improvements compared to a similar dough that comprises component (a); preferably the dough provides improvements compared to a similar dough that comprises component (b); preferably the dough provides improvements compared to a similar dough that comprises component (c); preferably the dough provides improvements compared to a similar dough that comprises components (a) and (b); preferably the dough provides improvements

compared to a similar dough that comprises components (b) and (c); preferably the dough provides improvements compared to a similar dough that comprises components (a) and (c).

In particular, it has been found that satisfactory baked products can be produced from bakery product doughs, comprising at least 50% w/w durum wheat flour based on the total weight of the flour in the dough, that have specific rheological properties. These properties may be one or more of the following: improved resistance (for example the resistance may preferably be from 15 to 3Og); and/or the dough should have improved extensibility (for example the extensibility measured as the distance after 1 hour should be greater than 40mm).

The rheological properties of the dough can be measured by standard methods according to the International Association of Cereal Chemistry (ICC) and the American Association of Cereal Chemistry (AACC) including the amylograph method (ICC 126), the farinograph method (AACC 54-21) and the extensigraph method (AACC 54-10).

The expression "rheological properties" as used herein refers particularly to the effects of dough conditioners on dough strength and stability as the most important characteristics of flour doughs. According to American Association of Cereal Chemists (AACC) Method 36-01 A the term "stability" can be defined as "the range of dough time over which a positive response is obtained and that property of a rounded dough by which it resists flattening under its own weight over a course of time". According to the same method, the term "response" is defined as "the reaction of dough to a known and specific stimulus, substance or set of conditions, usually determined by baking it in comparison with a control". Typically the control is one which is identical with the test dough, but which does not comprise the components (a), (b) and/or (c).

Thus, the term "rheological properties" relates to the above physical and chemical phenomena which in combination will determine the performance of flour doughs and thereby also the quality of the resulting products.

The present invention may result in one or more of the following benefits: an improvement in the textural characteristics and taste (useful in the development of new product ranges); an improvement in yellow crumb/pores structure (replacement of egg

yolks and artificial colours); an improvement in crumb/pore structure, i.e. a more homogeneous crumb/pore structure; an improvement in nutrition.

The present invention will now be described in further detail by way of example only with reference to the accompanying figures in which:-

Figure 1 shows a bar graph of the specific volumes of bread rolls; Figure 2 shows a picture of three bread rolls; Figure 3 shows the pore structure of the rolls shown in Figure 2; Figure 4 shows a bar graph of the specific volumes of bread rolls from Example 3; Figure 5 shows a bar graph of the specific volumes of bread rolls from Example 4; and Figure 6 shows a bar graph of dough resistance measurements from Example 5.

The present invention will now be described in further detail in the following examples.

EXAMPLES

GRINDAMYL™ PowerBake 900 is bacterial xylanase.

GRINDAMYL™ A1000 is fungal amylase, (A1 ). Panodan® A2020 is DATEM, it comprises diacetyl tartric acid esters of mono- and diglycerides, (D).

Amylase from Sigma (A2771 ) from barley, (A2). The activity of 27 ppm of this amylase

(A2) corresponding in activity to 50ppm of GRINDAMYL™ A1000 (A1).

Ascorbic acid, (AA). Xylanase GRINDAMYL™ H 121 , (H).

Aspergillus niger xylanase, (X3). The activity of 312 ppm of aspergillus niger xylanase

(X3) corresponds in activity to 200 ppm of xylanase GRINDAMYL™ H 121.

Lipase POWERBake 404 (P).

PANODAN® A 2020 Datem range can be replaced by corresponding amounts of GRINDSTED® SSL range.

GRINDAMYL™ SUREBake 800 is Hexose Oxidase (HOX).

GRINDAMYL™ S 758 is Glucose Oxidase (GOX).

All of these products are commercially available from Danisco A/S.

The amounts of several of the components are given as parts per million (ppm). These amounts are calculated in relation to the total amount of the flour.

General Procedure 1

50 g fine milled Durum wheat flour 2% salt 3% yeast

58.2 % tapped water (30 ⁰ C) to BU (Brabender units) 400

The dry ingredients are mixed in the farinograph (50 g) at 30 ⁰ C for 1 min at 63 rpm. Then water and enzyme is added, and the mixing continues for further 8 min.

After mixing, the dough used for baking is made into a roll and allowed to rest with a beaker on top for 3 hours at room temperature before baking (program 28 Miwe). The dough for measuring is allowed to rest for 50 min in a plastic beaker. It is then cut and a piece is placed in the kieffer rig for 10 min for later measurement.

General Procedure 2

50 g flour, standard Durum 2005081 2% salt 6% yeast

54.2 % tapped water (30 ⁰ C) to BU (Brabender units) 400 (27.1 g)

The dry ingredients are mixed in the farinograph (50 g) at 30°C for 1 min at 63 rpm. Then water and enzyme is added, and the mixing continues for further 8 min.

After mixing, the dough used for baking is allowed to rest with a beaker on top for 10 mins at room temperature before rounding into a roll. The roll is kept in a proofing chamber for 50 mins at 35°C, and at a relative humidity of 85%, before baking (program 28 Miwe) for 12 mins

General Procedure For Measuring Specific Volume

After cooling, the volume of the bakery product is measured in a rapeseed volume meter.

The volume meter consists of two containers joined by a measuring glass tube. Rapeseed is contained in the first container, and the item to be measured is put in the

second container. Initially, the volume meter is calibrated using blocks of known volume to determine the right amount of rapeseed to use in the meter. Then the bakery product to be measured is put into the meter and the machine is tipped like an hourglass. The volume of the bakery product is given as the figure on the glass tube at the top of the rapeseeds. The weight of the bread is measured on a scale and the specific volume is calculated as the volume divided by the weight.

Comparative Example 1

Prepared using the general procedure 1 except without the addition of any enzyme. In

Tables 1 to 4, and in Figures 1 to 3, this comparative example is denoted as sample 1.

Example 1

Prepared according to the general procedure 1 using the components detailed for sample 2 in Table 1. This example is denoted as sample 2 throughout Tables 1 to 4 and Figures 1 to 3.

Example 2

Prepared according to the general procedure 1 using the components detailed for sample 3 in Table 1. This example is denoted as sample 3 throughout Tables 1 to 4 and Figures 1 to 3.

Table 1

Results:

Falling number: 390/386 sek Water %: 12.19 %

Table 2 Farinograph

Table 3 Kieffer measurement after 1 hour

Thus, samples 2 and 3, which are examples of the present invention, give a much higher resistance bakery product dough with good extensibility figures (i.e. above 40mm) than obtained for a conventional durum wheat flour dough as represented by sample 1.

Baking results:

Table 4

Figure 1 shows a bar graph of the specific volumes of samples 1 to 3. Sample 4 in Figure 1 shows the specific volume of a control of a standard wheat flour product.

As can be seen from these results, examples according to the present invention produce baked products with characteristics similar to those obtained for a standard wheat flour product. From Figures 2 and 3, it can be clearly seen that bread rolls made according to the invention (numbered 2 and 3) show a marked improvement over the product obtained from a conventional durum wheat flour dough (numbered 1). In particular, Figure 3 shows the much improved pore structure of the rolls prepared in accordance with the present invention.

Example 3 Various samples were prepared according to general method 2 using the components detailed in Table 5. The corresponding sample numbers are also used in Table 6 and Figure 4. Samples 5 and 6 are prepared according to the present invention, whereas sample 4 is a comparative sample.

Table 5

Baking results:

Table 6

This example shows the effect of adding increasing amounts of DATEM (Panodan® A2020). As can be seen from Table 6, the specific volume of the rolls is increased by the addition of DATEM.

Example 4

Various samples were prepared according to general method 2 using the components detailed in Table 7. The corresponding sample numbers are also used in Table 8 and Figure 5. Samples 8-10 are prepared according to the present invention, whereas sample 7 is a comparative sample.

Table 7

Baking results:

Table 8

This example shows the positive effect of adding emulsifier formation agents such as emulsifiers or lipases on the specific volume of the rolls of bread baked from durum wheat. As shown in Figure 5, the effect of different xylanases can be seen from the first two columns from the left (marked 4 and 7). The effect of DATEM can be seen from the

column marked 8, and the effect of substituting DATEM for lipase can be seen from the columns marked 9 and 10.

Example 5

Control

50 g fine milled Durum wheat flour, 19 g deionised water (30 ⁰ C) (~ 38 %), 1 g egg powder.

The ingredients are mixed in the farinograph at 30 ⁰ C for 4 min at 63 rpm.

After mixing, the dough is rolled into sheets (the thickness of the sheets are 20-15-10-5-

3-2mm) and rested for 30 min from end of mixing at room temperature.

The various samples were prepared using the same procedure as the control except that one further ingredient, as detailed in Table 9, was added prior to mixing. The dough resistance was then measured using the Kieffer Method (SMS texture analyser). The dough resistance measurements are an average of 6-10 measurements.

Table 9

It can be seen from the results in Table 9 that oxidative enzymes, such as hexose oxidase or glucose oxidase, may be used instead of ascorbic acid to increase the resistance of the dough compared to that observed for the control sample. For example, it can be 500ppm of hexose oxidase is comparable to 25ppm of ascorbic acid. An increase in the dosage of the oxidative enzyme or ascorbic acid results in an increase in the observed dough resistance until a maximum is reached. Thus, for ascorbic acid increasing the dose from 50 to IOOppm actually results in a decrease of the observed dough resistance.

All publications mentioned in the above specification are herein incorporated by reference. Various modifications and variations of the described methods and system of the invention will be apparent to those skilled in the art without departing from the scope and spirit of the invention. Although the invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are obvious to those skilled in chemistry or related fields are intended to be within the scope of the following claims