Food products comprising hydrolyzed whole grain

Technical field of the invention

The present invention relates to food products being supplemented with whole grain . In particular the present invention relates to food products which are supplemented with hydrolysed whole grain, where neither taste nor organoleptic properties of the food products have been compromised.

Background of the invention

There is now extensive evidence emerging mainly from epidemiological studies that a daily intake of three servings of whole grain products, i.e. 48 g of whole grain, is positively associated with decreased risk of cardiovascular diseases, increased insulin sensitivity and decreased risk of type 2 diabetes onset, obesity (mainly visceral obesity) and digestive system cancers. These health benefits of the whole grains are reported to be due to the synergistic role of the dietary fibres and other components, such as vitamins, minerals and bioactive phytochemicals.

The regulatory authorities in Sweden, the US and the UK have already approved specific heart health claims based on the available scientific substantiation.

Food products comprising dietary fibres are also g rowing in popularity with consumers, not just because whole grain consumption is now included in some national dietary recommendations but also because whole grain products are co nsid ered who leso me a nd natu ra l . Reco m mendatio ns fo r w hol e g ra i n consumption have been set up by government authorities and expert groups to encourage consumers to eat whole grai ns . Fo r i nsta nce, i n the U . S . A, recommendations are to consume 45-80 g of whole grain per day. However, data provided by national dietary surveys in the United Kingdom, the U.S.A. and China show that whole grain consumption varies between 0 and 30 g whole grains per day.

The lack of whole grain products offered on the shelves and the poor organoleptic properties of the available whole grain products are generally identified as barriers for whole grain consumption and restrict the amount of whole grain to be added to the food product, because, when increased amounts of whole grain are added the physical and organoleptic properties of the food products change dramatically.

Whole g rains are also a recog nised source of d ietary fibres, phytonutrients, antioxidants, vitamins and minerals. According to the definition given by the American Association of Cereal Chemists (AACC), whole grains, and food made from whole g rains, consist of the entire g rain seed . The entire g rain seed comprises the germ, the endosperm and the bran . It is usually referred to as the kernel. Refined flour is made from the endosperm only, whereas whole grain component consists of all the parts of the whole grain in the same proportions as in the original grain.

Moreover, in recent years, consumers have paid increasing attention to the labelling of food products, and they expect manufactured food products to be as natural and healthy as possible. Therefore, it is desirable to develop food and drink processing technologies and food and drink products that limit the use of non-natural food additives, even when such non-natural food additives have been fully cleared by health or food safety authorities. This increasing desire that manufactured food products be as natural and healthy as possible makes it desi rable a lso to be a ble to red uce the a mou nt of added sugars or other sweeteners, without compromising on the taste of the food product.

Given the health benefits of whole grain cereal, it is desirable to provide a whole grain ingredient having as much intact dietary fibres as possible. Food products are a good vehicle for delivering whole grain. To increase the whole grain content of a serving, it is of course possible to increase the serving size. But this is not desira ble as it resu lts i n a greater calorie intake, unless compensated by reductions in intake from other foods. An alternative approach is to substitute refined flour with whole grain flour in products made with flour, or to increase the relative amount of whole grain flour in a recipe. The difficulty in just increasing the whole grain content of a product or replacing the refined flour with whole grain flour is that this usually impacts on the physical properties such as the taste, textu re a n d the ove ra l l a p pea ra n ce of the food products (organoleptic parameters),. Also the replacement of refined flour by whole grain flour, or increase of the whole grain flour in the recipe, can have a negative impact on processability, such as increasing the viscosity of the batter.

The consumer is not willing to compromise on the organoleptic properties of food products, in order to increase his daily whole grain intake. Taste, texture and overall appearance are such organoleptic properties.

The texture of food products made with whole grain can be improved to some extent by micronising the bran component of the whole grain, or by the use of a recombined/reconstituted whole grain, by using a refined flour combined with heat treated bran and germ. However, the proportion of such a whole grain flour that can be used in a food product without significantly impacting the organoleptic properties is still low. US 4,282,319 relates to a process for the preparation of hydrolyzed products from whole g rain, and such derived prod ucts. The process incl udes an enzymatic treatment in an aqueous medium with a protease and an amylase. US 4,282,319 describe a complete degradation of the proteins present in the whole grain. US 5,686,123 discloses a cereal suspension generated by treatment with both an alpha-amylase and a beta-amylase both specifically generating maltose units and have no glucanase effect.

Obviously, ind ustrial line efficiency is a mandatory req uirement in the food industry. This includes handling and processing of raw materials, forming of the food products, packag ing and later storing, in warehouses, on the shelf or at home.

It is an object of the present invention to provide food products that are rich in whole grains and in dietary fibers, that provide an excellent consumption experience to the consumer, and that may be easily industrialised at a reasonable cost without compromising the organoleptic parameters.

It would be advantageous to provide food products which have a reduced amount of added sugar, non-sugar sweetener, or artificial sweetener, in particular added sugars, whilst at the same time not compromising organoleptic parameters, particularly the taste, of the product.

Summary of the invention

Accordingly, in a first aspect the invention relates to a food product comprising

- a raising agent;

- a moisture content below 10% by weight of the food product;

- a hydrolyzed whole grain composition; and

- an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibres when in the active state.

Another aspect of the present invention relates to a process for preparing the food product according to the present invention, said process comprising :

1) preparing a hydrolyzed whole grain composition, comprising the steps of: a) contacting a whole grain component with an enzyme composition in water, the enzyme composition comprising at least one alpha-amylase, said enzyme composition showing no hydrolytic activity towards dietary fibres, b) a l lowi ng the enzyme co m position to react with the whole grain component, to provide a whole grain hydrolysate, c) providing the hydrolyzed whole grain composition by inactivating said enzymes when said hydrolysate has reached a viscosity comprised between 50 and 5000 mPa.s measured at 65°C,

2) mixing the hyd rolyzed whole g rain composition with food ingredients comprising a raising agent,

3) providing the food product by further cooking the food product.

A further aspect of the invention relates to a composite product comprising a food product according to the invention. Brief description of the drawings

Figure 1 shows a thin layer chromatography analysis of various enzymes put in contact with dietary fibres. The legend for the different tracks is the following: AO: pure arabinoxylan spot (blank)

βθ: pure beta-glucan spot (blank)

A: arabinoxylan spot after incubation with the enzyme noted below the track (BAN, Validase HT 425L and Alcalase AF 2.4L)

β: beta-glucan spot after incubation with the enzyme noted below the track (BAN, Validase HT 425L and Alcalase AF 2.4L)

E0: enzyme spot (blank)

Figure 2 shows size exclusion chromatography (SEC) of β-Glucan and arabinoxylanmolecular weight profile without enzyme addition (plain line) and after incubation with Alcalase 2.4L (dotted line). A) Oat β-glucan; B) Wheat arabinoxylan.

Figure 3 shows size exclusion chromatography (SEC) of β-Glucan and arabinoxylan molecular weight profile without enzyme addition (plain line) and after incubation with Validase HT 425L (dotted line). A) Oat β-glucan; B) Wheat arabinoxylan.

Figure 4 shows size exclusion chromatography (SEC) of β-Glucan and arabinoxylan molecular weight profiles without enzyme addition (plain line) and after incubation with MATS L (dotted line) . A) Oat β-glucan; B) Wheat arabinoxylan.

Figure 5 shows a comparison of two food products cooked in a microwave. On the left hand side: There is a bread product without the presence of a hydrolyzed whole grain composition. On the right hand side: There is a product comprising the hydrolyzed whole grain composition as disclosed in the present invention. Detailed description of the invention

The inventors of the present invention have surprisingly found that by treating the whole grain component with an alpha-amylase and optionally with a protease the viscosity of the whole grain may be decreased and the following mixing into food product may be easier. This result in the possibility to increase the amount of whole grains in the product, compared to using non-enzymatically treated whole grains. Furthermore, the alpha-amylase treatment may also result in a reduced need for add ing sugar, non-sugar sweetener, or artificial sweetener, such as sucrose, to the food product.

Thus in a first aspect the invention relates to a food product comprising

- a raising agent;

- a moisture content below 10% by weight of the food product;

- a hydrolyzed whole grain composition; and

- an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibres when in the active state.

Several advantages of having a food product comprising a hydrolyzed whole grain component according to the invention may exist:

I. An increase in whole grain and fiber content may be provided in the final product, while the organoleptic parameters of the product are substantially not affected;

II. Dietary fibres from the whole grain may be preserved, thereby the health benefits of whole grain are maintained, without negatively affecting the organoleptic properties of the food product;

III. A slower d igestion, and a greater sense of satiety substantially without affecting the organoleptic parameters of the product. Currently, there are limitations for enriching food products with whole g rain d ue to g rainy texture, and taste issues. However, the use of hydrolyzed whole grain according to the present invention in food products allows for providing a smooth texture, minimal flavour impact, and added nutritional health and wellness values; IV. An additional advantage may be to reduce the amount of added sweeteners in the food product, by replacement of all or a proportion of the traditional externally supplied sweeteners such as glucose syrup, high fructose corn syrup, invert syrup, maltodextrine, sucrose, fiber concentrate, inulin, etc..

In the present context the term "food product" relates to cooked or baked food products and may relate to products such as biscuits, coated biscuits, crackers, cookies, wafers and multi-component food product. Thus, in an embodiment the food product is selected from a biscuit, a coated biscuit, a cracker, a cookie, a wafer or a base in a multi-component food product.

A unifying character of the listed products is that they may all be produced by the use of a raising agent. Raising agents may both be a chemical raising agent and biological raising agents. Thus, in an embodiment the raising agent is selected from the group consisting of

- chemical raising agents, such as baking powder, baking soda (sodium bicarbonate), monocalciu m phosphate, sod ium al uminu m phosphate (SALP), sodium acid pyrophosphate (SAPP), ammonium bicarbonate (hartshorn, horn salt, bakers ammonia), potassium bicarbonate (potash), potassium bitartrate (cream of tartar), potassium carbonate (pearlash), and hydrogen peroxide; and

- biological raising agents such as baker's yeast, Saccharomyces cerevisiae, lactic acid bacteria (lactobacilli) or acetic acid bacteria (acetobacilli); and

- whipped ingredient, such as egg white.

A further unifying character is that they may all have a moisture content below 10%. Thus, in another embodiment the moisture content of the food product is below 10% by weight of the food product, e.g. at most 5%. The moisture content may vary depend ing on the specific type of prod uct a nd how it has been processed. Examples of other factors influencing the solid content may be the amount of the hydrolyzed whole grain composition and the degree of hydrolysis in this composition. In the present context the phrasing "total solid content" equals 100 minus "moisture content" (%) of the product. The whole grain component may be obtained from different sources. Examples of whole g rain sou rces are semol ina, cones, g rits, flour and micronized g rain (micronized flour). The whole grains may be ground (milled), preferably by dry milling. Such milling preferably takes place before the whole grain component is contacted with the enzyme composition according to the invention.

In an embodiment of the present invention the whole grain component may be heat treated to limit rancidity and microbial count. Whole g rains are non-processed cereals of monocotyledonous plants of the Poaceae family (grass family) cultivated for their edible, starchy grains. Examples of whole grain cereals include barley, rice, black rice, brown rice, wild rice, corn (maize), millet, oat, sorghum, spelt, triticale, rye, wheat, teff, canary grass, Job's tears and fonio. Plant species that do not belong to the grass family but which also produce starchy seeds or fruits that may be used in the same way as cereal grains are called pseudo-cereals. Examples of pseudo-cereals include amaranth, buckwheat, tartar buckwheat and quinoa . When designating cereals, this will include both cereal and pseudo-cereals. Thus, the whole grain component according to the invention may originate from a cereal or a pseudo-cereal. Thus, in an embodiment the hydrolyzed whole grain composition is obtained from a plant selected from the group consisting of barley, rice, brown rice, wild rice, black rice, buckwheat, bulg ur, corn, millet, oat, sorghum, spelt, triticale, rye, wheat, wheat berries, teff, canary grass, Job's tears, fonio, amaranth, buckwheat, tartar buckwheat, quinoa, other variety of cereals and pseudo-cereals and mixtures thereof. In general the source of grain used in a recipe depends on the desired product type, since each grain will provide its own taste profile and processing characteristics Whole grain components are components made from unrefined cereal grains. Whole grain components comprise the entire edible parts of a grain; i.e. the germ, the endosperm and the bran. Whole grain components may be provided in a variety of forms such as ground, flaked, cracked or other forms, as is commonly known in the milling industry. In the present context the phrasing "a hydrolyzed whole grain composition" refers to enzymatically digested whole grain components or a whole g rain component digested by usi ng at least a n a l p ha-amylase, which alpha-amylase shows no hydrolytic activity towards dietary fibres when in the active state. The hydrolyzed whole grain composition may be further digested by the use of a protease, which protease shows no hydrolytic activity towards dietary fibres when in the active state.

In the present context it is also to be understood that the phrase "a hydrolyzed whole g rain composition" is also relating to enzymatic treatment of flou r and subsequent reconstitution of the whole grain by blending flour, bran and germ . It is also to be understood that reconstitution may be done before the use in the final prod uct or d uring mixing in a final prod uct. Thus, reconstitution of whole grains after treatment of one or more of the ind ividual parts of the whole grain also forms part of the present invention.

After grinding of the whole grain, the whole grain component may be subjected to a hydrolytic treatment in order to break down the polysaccharide structure and optionally the protein structure of the whole grain component.

The hydrolyzed whole grain composition may be provided in the form of a liquid, a concentrate, a powder, a juice or a puree. If more than one type of enzyme is used it is to be understood that the enzymatic processing of the whole grains may be performed by sequential addition of the enzymes, or by providing an enzyme composition comprising more than one type of enzyme.

In the present context the phrase "an enzyme showing no hyd rolytic activity towards dietary fibres when in the active state" shou ld be understood as also encom passi ng the enzyme m ixtu re from wh ich the enzyme o rig i nates . Fo r example, the proteases, amylases, glucose isomerase and amyloglucosidase described in the present context may be stored in an enzyme mixture before use which is not completely purified and thus, comprise enzymatic activity towards e.g . dietary fibres. However, the activity towards dietary fibres may also come from the specific enzyme if the enzyme is multi-functional . As used in here, the enzymes (or enzyme mixtures) are devoid of hydrolytic activity towards dietary fibres.

The term "no hydrolytic activity" or "devoid of hydrolytic activity towards dietary fibres" may encompass up to 5% degradation of the dietary fibres, such as up to 3%, such as up to 2% and such as up to 1% degradation. Such degradation may be unavoidable if high concentrations or extensive incubation times are used .

The term "In the active state" refers to the capability of the enzyme or enzyme mixture to perform hydrolytic activity, and is the state of the enzyme before it is inactivated . Inactivation may occur both by degradation and denaturation.

In general the weig ht percentages throug hout the application a re g iven as percentage by weight on a dry matter basis unless otherwise stated.

The food prod uct according to the invention may comprise a protease which shows no hydrolytic activity towards dietary fibres when in the active state. The advantage of adding a protease according to the invention is that the viscosity of the hydrolyzed whole grain may be further lowered, which may also result in a decrease in the viscosity of the uncooked batter, e.g. a wafer batter. Thus, in an embodiment according to the invention the food product comprises said protease or fragment thereof at a concentration 0.0001 to 5% by weight of the total whole grain content, such as 0.01-3%, such as 0.01-1%, such as 0.05-1%, such as 0.1- 1%, such as 0.1-0.7%, or such as 0.1-0.5%. The optimal concentration of added proteases depends on several factors. As it has been found that the addition of protease during production of the hydrolyzed whole grain may result in a bitter off-taste, addition of protease may be considered as a tradeoff between lower viscosity and off-taste. In addition the amount of protease may also depend on the incubation time during production of the hydrolyzed whole grain. For example a lower concentration of protease may be used if the incubation time is increased.

Proteases are enzymes allowing the hydrolysis of proteins. They may be used to decrease the viscosity of the hydrolyzed whole grain composition. Alcalase 2.4L (EC 3.4.21.62), from Novozymes is an example of a suitable enzyme. Depending on the incubation time and concentration of protease a certain amount of the proteins from the hydrolyzed whole grain component may be hydrolyzed to amino acid and peptide fragments. Thus, in an embodiment 1-10% of the proteins from the whole grain composition is hydrolyzed, such as 2-8%, e.g. 3-6%, 10- 99%, such as 30-99%, such as 40-99%, such as 50-99%, such as 60-99%, such as 70-99%, such as 80-99%, such as 90-99%, or such as 10-40%, 40-70%, and 60-99% . Aga in protein deg radation may resu lt in a lowered viscosity and improved organoleptic parameters. In the present context the phrase "hydrolyzed protein content" refers to the content of hydrolyzed protein from the whole grain composition unless otherwise defined . The protein may be degraded into larger or smaller peptide units or even into amino acid components. The person skilled in the art will know that during processing and storage a small amount of degradation will take place which is not due to external enzymatic degradation.

In general it is to be understood that the enzymes used in the production of the hyd rolyzed whole g rain composition (and therefore also present in the final product) are different from the corresponding enzymes naturally present in the whole grain component.

Since the food products according to the invention may also comprise proteins from sources different from the hydrolyzed whole grain component, which are not degraded, it may be appropriate to evaluate the protein degradation on more specific proteins present in the whole grain composition. Thus, in an embodiment the degraded proteins are whole grain proteins, such as gluten proteins, globulins, albumins and glycoproteins.

Amylase (EC 3. 2. 1. 1) is an enzyme classified as a saccharidase: an enzyme that cleaves polysaccharides. It is mainly a constituent of pancreatic juice and saliva, needed for the breakdown of long-chain carbohydrates such as starch, into smaller units. Here, alpha-amylase is used to hydrolyse gelatinized starch in order to decrease the viscosity of the hydrolyzed whole grain composition . Validase HT 425L, Validase RA from Valley Research, Fungamyl from Novozymes and MATS from DSM are examples of alpha-amylases suitable for the present invention . Those enzymes show no activity towards the dietary fibres in the processing conditions used (duration, enzyme concentrations) . On the contrary, e.g . BAN from Novozymes degrades dietary fibres besides starch into low molecular weight fibres or oligosaccharides, see also example 3.

In an embodiment of the present invention the enzymes show no activity towards the dietary fibres when the enzyme concentration is below 5% (w/w), such as below, 3% (w/w), e.g . below 1% (w/w), such as below 0.75% (w/w), e.g . below 0.5% (w/w).

Some alpha-amylases generate maltose u n its as the smallest carbohydrate entities, whereas others are also able to produce a fraction of glucose units. Thus, in an embodiment the alpha-amylase or fragment thereof is a mixed sugar producing alpha-amylase, including glucose producing activity, when in the active state. It has been found that some alpha-amylases comprise glucose producing activity whilst having no hydrolytic activity towards dietary fibres when in the active state. By having an alpha-amylase which comprises glucose producing activity an increased sweetness may be obtained, since glucose has almost twice the sweetness of maltose. In an embodiment of the present invention a reduced amount of external sugar source, such as sugar, non-sugar sweetener or artificial sweetener needs to be added separately to the food product when a hydrolysed whole grain composition according to the present invention is used . When an alpha-amylase comprising gl ucose prod ucing activity is used in the enzyme composition, it may become possible to dispense with or at least reduce the use of other external sugar sources or non-sugar sweeteners.

In the present context the term "external sugar source" relates to sugars sugar, non-sugar sweetener or artificial sweetener not originally present or originally generated in the hydrolyzed whole grain composition. Examples of such external sugar source could be sucrose, fructose, glucose, lactose, honey, high fructose corn syrup, and artificial sweeteners.

Amyloglucosidase (EC 3.2.1.3) is an enzyme able to release glucose residues from starch, maltodextrins and maltose by hydrolysing glucose units from the non- red uced end of the polysaccharide chain . The sweetness of the preparation increases with the increasing concentration of released glucose. Th us, in an embodiment the food product further comprises an amyloglucosidase or fragment thereof. It may be advantageous to add an amyloglucosidase to the production of the hydrolyzed whole grain composition, since the sweetness of the preparation increases with the increasing concentration of released glucose. It may also be advantageous if the amyloglucosidase did not influence the health properties of th e w h o l e g ra i n s, d i rectl y o r i n d i rectl y . Th u s, i n a n e m bod i me nt th e amyloglucosidase shows no hydrolytic activity towards dietary fibres when in the active state. An interest of the invention, and particularly of the process for preparing the food product according to the invention, is that it allows reducing the sugar (e.g . sucrose) content of the food product when compared to products described in the prior art. When an amyloglucosidase is used in the enzyme composition, it may become possible to d ispense with other external sugar sources e.g . the addition of sucrose.

However, as mentioned above certain alpha-amylases are able to g e nerate glucose units, which may add enough sweetness to the product making the use of amyloglucosidase unnecessary. Furthermore, application of amyloglucosidase also increases production costs of the food product and, hence, it may be desirable to limit the use of amyloglucosidases. Thus, in yet another embodiment the food product according to the invention does not comprise an amyloglucosidase such as an exogenic amyloglucosidase.

Glucose isomerase (D-glucose ketoisomerase) causes the isomerization of glucose to fructose. Thus, in an embodiment of the present invention the food product further comprises a g l ucose isomerase or fragment thereof, which glucose isomerase or fragment thereof show no hydrolytic activity towards dietary fibres when in the active state. Glucose has 70-75% the sweetness of sucrose, whereas fructose is almost twice as sweet as sucrose. Thus, processes for the manufacture of fructose are of considerable interest because the sweetness of the product may be significantly increased without the addition of an external sugar source (such as sucrose or artificial sweetening agents).

A number of specific enzymes or enzyme mixtures may be used for production of the hyd rolyzed whole g ra i n com positio n accord i ng to the i nvention . The requirement is that they show substantially no hydrolytic activity in the process conditions used towards dietary fibres. Th us, in an em bod iment the al pha- amylase may be selected from Validase HT 425L and Validase RA from Valley Research, Fungamyl from Novozymes and MATS from DSM, the protease may be se lected fro m th e g ro u p co nsisti n g of Alca l ase, iZyme B a n d i Zyme G (Novozymes).

The concentration of the enzymes according to the invention in the food product may influence the organoleptic parameters of the food product. The concentration of enzymes may be adjusted by changing parameters such as temperature and incubation time. Thus, in an embodiment the food product comprises 0.0001 to 5% by weight of the total whole grain content in the food product of at least one of:

- an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibres when in the active state;

- an amyloglucosidase or fragment thereof, which amyloglucosidase shows no hydrolytic activity towards dietary fibres when in the active state; and

- a glucose isomerase or fragment thereof, which amyloglucosidase shows no hydrolytic activity towards dietary fibres when in the active state.

In yet another embodiment the food product comprises 0.001 to 3% of the alpha- amylase by weight of the total whole grain content in the food product, such as 0.01-3%, such as 0.01-0.1%, such as 0.01-0.5%, such as 0.01-0.1%, such as 0.03-0.1%, such as 0.04-0. 1% . In yet another embodiment the food product comprises 0.001 to 3% of the amyloglucosidase by weight of the total whole grain content in the food product, such as 0.001-3%, such as 0.01-1%, such as 0.01- 0.5%, such as 0.01-0.5%, such as 0.01-0.1%, such as 0.03-0.1%, such as 0.04- 0.1%. In another further embodiment the food product comprises 0.001 to 3% of the glucose isomerase by weight of the total whole grain content in the food product, such as 0.001-3%, such as 0.01-1%, such as 0.01-0.5%, such as 0.01- 0.5%, such as 0.01-0.1%, such as 0.03-0.1%, such as 0.04-0.1%. Beta-amylases are enzymes which also break down saccharides, however beta- amylases mainly have maltose as the smallest generated carbohyd rate entity. Thus, in an embod iment the food prod uct accord ing to the invention does not comprise a beta-amylase, such as an exogenic beta-amylase. By avoid ing beta- amylases a larger fraction of the starches will be hydrolyzed to glucose units since the alpha amylases do have to compete with the beta-amylases for substrates. Th us, an im proved sugar profile may be obta ined . Th is is in co ntrast to US 5,686, 123 which discloses a cereal suspension generated by treatment with both an alpha-amylase and a beta-amylase.

In certain insta nces the action of the protease is not necessa ry to provide a sufficient low viscosity. Thus, in an embodiment accord ing to the invention, the food product does not comprise the protease, such as an exogenic protease. As described earlier the addition of protease may generate a bitter off-taste which in certain instances is desirable to avoid . This is in contrast to US 4,282,319 which d iscloses a process i ncl ud i ng enzymatic treatment with a protease a nd a n amylase.

In general the enzymes used according to the present invention for producing the hydrolyzed whole g rain composition show no hydroiytic activity towards dietary fibres when in the active state . Thus, in a further embod iment the hyd rolyzed whole grain composition has a substantially intact beta-glucan structure relative to the starting material . In yet a fu rther em bod iment the hyd rolyzed whole composition has a substantially intact arabinoxylan structure relative to the starting material . By using the one or more enzymes according to the invention for the prod uction of the hyd rolyzed whole g rain com position, a substantially intact beta-glucan and arabinoxylan structure may be maintained . The degree of degradation of the beta-glucan and arabinoxylan structures may be determined by Size-exclusion chromatography (SEC) . This SEC technique has been described in more detail in "Determination of beta-Glucan Molecular Weight Using SEC with Calcofluor Detection in Cereal Extracts Lena Rimsten, Tove Stenberg, Roger Andersson, Annica Andersson, and Per Aman. Cereal Chem . 80(4) :485-490", which is hereby incorporated by reference. In the present context the ph rase "substantially intact structu re" is to be understood as for the most part the structure is intact. However, due to natural degradation in any natural prod uct, part of a structure (such as beta-glucan structure or arabinoxylan structure) may be degraded although the degradation may not be due to added enzymes. Thus, "substantially intact structure" is to be understood that the structure is at least 95% intact, such as at least 97%, such as at least 98%, or such as at least 99% intact.

In the present context enzymes such as proteases, amylases, glucose isomerases and amyloglucosidases refer to enzymes which have been previously purified or partly purified . Such proteins/enzymes may be produced in bacteria, fungi or yeast, however they may also have plant orig in . In general such prod uced enzymes will in the present context fall under the category "exogenic enzymes". Such enzymes may be added to a product during production to add a certain enzymatic effect to a substance. Similar, in the present context, when an enzyme is d isclaimed from the present invention such d isclaimer refers to exogenic enzymes. In the present context such enzymes e.g. provide enzymatic degradation of starch and proteins to decrease viscosity. In relation to the process of the invention it is to be understood that such enzymes may both be in solution or attached to a surface, such as immobilized enzymes. In the latter method the proteins may not form part of the final product.

As mentioned earlier, the action of the alpha-amylase results in a useful sugar profile which may affect taste and red uce the amount of external sugar or sweeterner to be added to the final product.

Depending on the specific enzymes used the sugar profile of the final product may change. Thus, in an embodiment the food product has a maltose to glucose ratio below 144: 1, by weight in the product, such as below 120 : 1, such as below 100 : 1 e.g. below 50 : 1, such as below 30 : 1, such as below 20: 1 or such as below 10 : 1. If the only starch processing enzyme used is a glucose generating alpha-amylase, a larger fraction of the end product will be in the form of glucose compared to the use of an alpha-amylase specifically generating maltose units. Since glucose has a higher sweetness than maltose, this may result in that the addition of a further sugar source (e.g . sucrose) can be dispensed with. This advantage may be more pronounced if the ratio is lowered by the conversion of the maltose present in the hydrolyzed whole grain to glucose (one maltose unit is converted to two glucose units).

The maltose to glucose ratio may be further lowered if an amyloglucosidase is included in the enzyme composition since such enzymes also generates glucose units.

If the enzyme composition comprises a glucose isomerase, a fraction of the glucose is changed to fructose which has an even higher sweetness than glucose. Thus, in an embodiment the food product has a maltose to glucose + fructose ratio below 144 : 1 by weight in the product, such as below 120 : 1, such as below 100 : 1 e.g. below 50 : 1, such as below 30 : 1, such as below 20 : 1 or such as below 10 : 1.

Furthermore, in an embodiment of the present invention the food product may have a maltose to fructose ratio below 230 : 1 by weight in the product, such as below 144: 1, such as below 120 : 1, such as below 100 : 1 e.g. below 50 : 1, such as below 30 : 1, such as below 20 : 1 or such as below 10 : 1.

In the present context the phrasing "total content of the whole grain" is to be u nderstood as the combination of the content of " hyd rolyzed whole g rain composition" and "solid (non-hydrolyzed) whole grain content". If not indicated otherwise, "total content of the whole grain" is provided as % by weight in the final product. In an embodiment the food product has a total content of the whole grain of least 0.5% by weight of the food product, such as at least 5% by weight of the food product, e.g . at least 10% by weight of the food product, such as at least 15% by weight of the food product, such as in the range of 0.5-70, such as 5-50%, and such as such as 15-30%.

In the present context the phrasing "content of the hydrolyzed whole grain composition" is to be understood as the % by weight on a dry matter basis in the final prod uct that is derived from whole grains that have been hydrolyzed. Hydrolyzed whole grain composition content is part of the total content of the whole grain composition . Thus, in an embodiment the food product according to the invention has a content of the hydrolyzed whole grain composition in the range 0.1-50% by weight of the food product, such as 1-30%, such as 1-20%, such as 1-10% and such as 1-5%. The amount of the hydrolyzed whole grain composition in the final product may depend on the type of product. By using the hydrolyzed whole grain composition according to the invention in a food product, a higher amount of hydrolyzed whole grains may be added (compared to a non- hyd rolyzed whole g ra in com position) witho ut su bsta ntia l ly affecting the organoleptic parameters of the product because of the increased amount of soluble fibres in the hydrolyzed whole grain.

It would be advantageous to have a food product comprising a high content of dietary fibres without compromising the organoleptic parameters of the product. Thus, in yet another embodiment the food product has a content of dietary fibres in the range of 0.1-20% by weight of the food product, such as 1-10%, such as 10-25% and such as in the range of 15-20% . A food product according to the invention may be provided with high amounts of dietary fibres by the addition of the hydrolyzed whole grain component provided by the present invention . This may be done due to the unique setup of the process according to the present invention.

Dietary fibres are the edible parts of plants that are not broken down by digestion enzymes. Dietary fibres are fermented in the h uman large intestine by the microflora. There are two types of fibres: soluble fibres and insoluble fibres. Both soluble and insoluble dietary fibres can promote a number of positive physiological effects, including a feeling of fullness, or a good transit through the intestinal tract which helps to prevent constipation. Health authorities recommend a consumption of between 20 and 35 g per day of fibres, depending on the weight, gender, age and energy intake.

Soluble fibres are dietary fibres that undergo complete or partial fermentation in the large intestine. Examples of soluble fibres from cereals include beta-glucans, a ra bi noxyla ns, a ra binoga lacta ns a nd resista nt sta rch type 2 a nd 3 , a nd oligosaccharides deriving from the latters. Soluble fibres from other sources include pectins, acacia gum, gums, alginate, agar, polydextrose, inulins and galacto-oligosaccharides for instance. Some soluble fibres are called prebiotics, because they are a source of energy for the beneficial bacteria (e.g . Bifidobacteria and Lactobacilli) present in the large intestine. Further benefits of soluble fibres include blood sugar control, which is important in diabetes prevention, control of cholesterol, or risk reduction of cardiovascular disease.

Insoluble fibres are the dietary fibres that are not fermented in the large intestine or only slowly digested by the intestinal microflora. Examples of insoluble fibres include celluloses, hemicelluloses, resistant starch type 1 and lignins. Benefits of insoluble fibres include promotion of the bowel function through stimulation of the peristalsis, which causes the muscles of the colon to work more, become stronger and function better. There is also evidence that consumption of insoluble fibres may be linked to a reduced risk of gut cancer.

It would be advantageous if a food product with good organoleptic parameters, such as sweetness, could be obtained without addition of large amounts of external sugar sources. Thus, in another embodiment the food product according to the invention further comprises a sugar, non-sugar sweetener or an artificial sweetener at a concentration of less than 50% by weight of the food product, such as less than 30%, such as less than 15% such as less than 10%, less than 7%, less than 5%, less than 3%, or less than 1% . Since the hydrolyzed whole grain composition supplements the food product with a source of carbohydrates, such as glucose and maltose, the food product is also sweetened from a natural sugar source different from the external sweetener source. Thus, the amount of added external sweetener may be limited.

In an embodiment the sugar is a monosaccharide, a disaccharide or a combination hereof. In yet another embodiment the monosaccharide is glucose, galactose, dextrose, fructose or any combination hereof. In yet another embodiment the disaccharide is maltose, sucrose, lactose or any combination hereof. Sucrose is a widely used sweetener in food products. Thus, in an embodiment the sugar is sucrose. However others sugars may also be used.

Some sugar substitutes are natural and some are synthetic. Those that are not natural may in general be called artificial sweeteners. Artificial sweeteners include, b ut a re not l i m ited to stevia, aspartame, sucralose, neotame, acesulfame potassium, and saccharin. Non-sugar sweeteners may be e.g. polyols, also known as "sugar alcohols." These are, in general, less sweet than sucrose, but have similar bulk properties.

Humectants are often added to prod ucts which are to be in a dry or semi-dry state. Thus, in an embodiment the food product does not comprise a humectant. Supplementary ingredients of the food product include vitamins and minerals, preservatives such as tocopherol, and emulsifiers, such as lecithin, protein powders, cocoa solid, alkylresorcinols, phenolics and other active ingredients, such as DHA, caffeine, and prebiotics.

In a further embodiment the food product has a fat content in the range of 0-20% by weight of the food product, such as 2-17%. In some embodiments the food product may have a fat content of about 0-10% by weight of the food product, such as 2-7%. In some embodiments the food product may have a fat content of about 5-15% by weight of the food product, such as 7-12%. The amount of fat may vary depend ing on the type of product. Fat components are preferably vegetable fats such as cocoa butter, rapeseed oil, sunflower oil or palm oil, preferably not hydrogenated.

In yet an embodiment the food product may have a salt content in the range 0- 2% by weight of the food product. In a more specific embod iment the salt is sodium chloride. Depending on the specific type of food product, different flavor components may be added to provide the desired taste. Thus, in an embodiment the food product comprises a flavor component. In a further embodiment the at least one flavor component is selected from vanilla, honey, cheese, chocolate , caramel, nut such as hazelnut, or fruit such as strawberry, blueberry, blackberry, raspberry, or peach.

The food product according to the invention may also comprise a source of starch such as flour, which will influence the starch content of the food product. Thus, in an embodiment the food product has a starch content of at least 5% by weight of the food product, such as at least 35%, e.g . at least 50%, such as at least 55%, e.g . at least 60%, such as at least 65%, and such as at least 70%. Again, the concentration of starch may vary depending on the specific product type.

For the aspect of providing the product of the present invention a process is provided for preparing food product, said process comprising :

1) preparing a hydrolyzed whole grain composition, comprising the steps of: a) contacting a whole grain component with an enzyme composition in water, the enzyme composition comprising at least one alpha-amylase, said enzyme composition showing no hydrolytic activity towards dietary fibres, b) a l lowing the enzyme com positio n to react with the whole g ra i n component, to provide a whole grain hydrolysate, c) providing the hydrolyzed whole grain composition by inactivating said enzymes when said hydrolysate has reached a viscosity comprised between 50 and 5,000 mPa.s measured at 65°C,

2) mixing the hyd rolyzed whole g rain composition with a food ingredient comprising a raising agent,

3) providing the food product by further cooking the food product. In an embodiment the enzyme composition further comprises a protease or fragment thereof, which protease or fragment thereof shows no hydrolytic activity towards dietary fibres when in the active state. Similar, the enzyme composition may comprise an amyloglucosidase and/or and glucose isomerase according to the present invention. A quality parameter of the food product and an important parameter in respect of the prod uct processa bil ity is the viscosity of the hyd rolysed whole g rai n composition. In the present context the term "viscosity" is a measurement of "thickness" or fluidity of a fluid . Thus, viscosity is a measure of the resistance of a fluid which is being deformed by either shear stress or tensile stress. If not indicated otherwise viscosity is given in mPa.s. Viscosity may be measured using a Rapid Visco Analyser from Newport Scientific. The Rapid Visco Analyser measures the resistance of the product to the stirring action of a padd le. The viscosity is measured after 10 minutes stirring, at 65°C and 50 rpm .

5

Several parameters of the process may be controlled to provide the food product according to the invention . Thus, in an embodiment step l b) is performed at 30- 100°C, preferably 50 to 85°C. In a further embodiment step l b) is performed for 1 minute to 24 hours, such as 1 minute to 12 hours, such as 1 minute to 6 hours, 10 such as 5-120 minutes. In yet an embodiment step lb) is performed at 30-100°C for 5-120 minutes.

In yet a further embodiment step lc) is allowed to proceed at 70-150°C for at least 1 second , such as 1-5 minutes, such as 5-120 minutes, such as 5-60 15 minutes. In an additional embodiment step lc) is performed by heating to at least 90°C for 5-30 minutes.

In yet an embodiment the reaction in step lc) is stopped when the hydrolysate has reached a viscosity comprised between 50 and 4000 mPa .s, such as between 20 50 and 3000 mPa .s, such as between 50 and 1000 mPa .s, such as between 50 and 500 mPa .s. In an additional embodiment viscosity is measured at TS 50.

In another em bod iment the hyd rolyzed whole g ra in com position in step 1 ) is provided when said hyd rolysate has reached a viscosity comprised between 50 and 5000 mPa .s and a total solid content of 25-60% . By controlling viscosity and 25 solid content the hydrolyzed whole grain may be provided in different forms.

In an additional embodiment the hydrolyzed whole grain component in step lc) is provided in the form of a liquid, a concentrate, a powder, a juice or a puree. An advantage of having hydrolyzed whole grain composition in different forms is that when used in a food product dilution may be avoided by using a dry or semi dry 30 form . Similarly, if a more moisten product is desirable, a hydrolyzed whole grain composition in a liquid state may be used . The a bove pa ra meters ca n be adj usted to reg u late the deg ree of sta rch degradation, the sugar profile, the total solid content and to regulate the overall organoleptic parameters of the final product.

The term cooking may cover several types of cooking . Thus in an embodiment the cooking method is selected from the group consisting of heating, baking, roasting, frying, grilling, barbecuing, smoking, boiling, steaming, braising and microwaving . I n a more specific embodiment the cooking method is selected from heating, baking and microwaving.

It has surprisingly been found that the food products of the present invention may be especially suited for microwaving, since an increased crispyness and/or surface browning may be obtained compared to a food product devoid of the whole grain composition . Thus, improved organoleptic parameters may be obtained by microwaving. This can also been seen in figure 5, where the browning effect of a bread with and without the hydrolyzed whole grain composition as disclosed in the present invention. A similar effect may be obtained for products such as biscuits, wafers and other products according to the invention.

To improve the enzymatic processing of the whole grain component it may be advantageous to process the grains before the enzymatic treatment. By milling the grains a larger surface area is made accessible to the enzymes, thereby speeding up the process . In add ition the organoleptic parameters may be im proved by using a smaller particle size of the grains. In an additional embodiment the whole grains are roasted or toasted before or after enzymatic treatment. Roasting and toasting may improve the taste of the final product. In an embodiment of the present invention the food product may be a cooked food product.

To prolong the storage time of the product several treatments can be performed . Thus, in an em bod iment the process fu rther com prises at least one of the following treatments: UHT, pasteurization, thermal treatment, retort and any other thermal or non-thermal treatments, such as pressure treatment. In a further embodiment the food product is applied to an enclosure under aseptic conditions. In yet an embodiment the food product is applied to an enclosure under non-aseptic conditions, such as by retort or hot-for-hold.

In an add itional aspect of the present invention, the invention relates to a composite product comprising a food product according to the present invention.

In an embodiment the composite product is selected from the group consisting of a composite biscuit, a composite wafer, pastries, crispbreads, or ice cream cones. In the present context the term "composite product" relates to a product where the food product according to the present invention constitutes part of the final product. An example of a constitute product according to the present invention may be two pieces of biscuits or wafers that are sandwiched around a filling, where the combined product constitute the composite product. Alternatively a composite product could be in the form of a wafer cone comprising ice cream.

Such composite prod ucts may also comprise inclusions. Thus, in a further embodiment the incl usions are selected from the g roup consisting of fruit, chocolate, vegetables, sauce, and cream. Thus, the food product may form part of a composite food product and provide a source of whole grain to said composite product without substantially affecting the overall organoleptic parameters of the composite product.

Even where the present invention is directed towards composite food products the specific features mentioned in the present application may be given in respect of the biscuit part of the composite biscuit, or in respect of the wafer part of the composite wafer.

The inclusions, such as fruit, chocolate, vegetables, sauce, or cream may form part of the composite product and may also comprise hydrolysed whole grain composition, however, the content of the inclusions is not included in the features described above defining the present invention. It should be noted that embodiments and features described in the context of one of the aspects or embodiments of the present invention also apply to the other aspects of the invention. All patent and non-patent references cited in the present application, are hereby incorporated by reference in their entirety.

The invention will now be described in further details in the following non-limiting examples.

Examples

Example 1 - Preparation of a hydrolyzed whole grain composition

Enzyme compositions comprising Validase HT 425L (alpha-amylase) optionally in combination with Alcalase 2.4 L (protease) were used for the hydrolysis of wheat, barley and oats.

Mixing may be performed in a double jacket cooker, thoug h other ind ustrial equipment may be used . A scraping mixer works continuously and scraps the inner surface of the mixer. It avoids product burning and helps maintaining a homogeneous temperature. Thus enzyme activity is better controlled. Steam may be injected in the double jacket to increase temperature while cold water is used to decrease it.

In an embodiment, the enzyme composition and water are mixed together at room temperature, between 10 and 25°C. At this low temperature, the enzymes of the enzyme composition have a very weak activity. The whole grain component is then added and the ingredients are mixed for a short period of time, usually less than 20 minutes, until the mixture is homogeneous. The mixture is heated progressively or by thresholds to activate the enzymes and hydrolyse the whole grain component.

Hydrolysis results in a reduction of the viscosity of the mixture. When the whole grain hydrolysate has reached a viscosity comprised between 50 and 5000 mPa.s measured at 65°C and e.g . a total solid content of 25 to 60% by weig ht, the enzymes are inactivated by heating the hyd rolysate at a temperature above 100°C, preferably by steam injection at 120°C. Enzymes are dosed according to the quantity of total whole grain. Quantities of enzymes are different depending on the type of whole g rain component, as protein rates are different. The ratio water/whole grain component can be adapted accord ing to req uired moisture for the final liquid whole g rain . Usually, the water/whole grain component ratio is 60/40. Percents are by weight.

Example 2 - Sugar profile of the hydrolyzed whole grain composition

Hydrolyzed whole grain compositions comprising wheat, barley and oat were prepared according to the method in example 1.

Carbohydrates HPAE:

The hydrolyzed whole grain compositions were analysed by HPAE for illustrating the sugar profile hydrolysed whole grain composition. Carbohydrates are extracted with water, and separated by ion chromatography on an anion exchange column. The eluted compounds are detected electrochemically by means of a pulsed amperometric detector and quantified by comparison with the peak areas of external standards.

Total dietary fibres:

Duplicate samples (defatted if necessary) are digested for 16 hours in a manner that simulates the human digestive system with 3 enzymes (pancreatic alpha- amylase, protease, and amyloglucosidase) to remove starch and protein. Ethanol is added to precipitate high molecular weight soluble dietary fibre. The resulting mixture is filtered and the residue is dried and weighed . Protein is determined on the residue of one of the duplicates; ash on the other. The filtrate is captured, concentrated, and analyzed via HPLC to determine the value of low molecular weight soluble dietary fibre (LMWSF).

Whole wheat:

Wheat Hydrolysed

Wheat Reference Alcalase/Validase

Total sugars (% w/w)) 2.03 24.36

lucose n U.1l 1 1. Λ4J "2

Fructose 0.1 0.1

Lactose (monohydrate) <0.1 <0.1

Sucrose 0.91 0.69

Maltose (monohydrate) 0.91 22.12

Mannitol <0.02 <0.02

Fucose <0.02 <0.02

Arabinose <0.02 0.02

Galactose <0.02 <0.02

Xylose <0.02 <0.02

Mannose <0.02 <0.02

Ribose <0.02 <0.02

Insoluble and soluble

fibres 12.90 12.94

LMW fibres 2.63 2.96

Total fibres 15.53 15.90

Whole oats:

Oats Hydrolysed

Oats Reference Alcalase/Validase

Total sugars (% w/w)) 1.40 5.53

Glucose 0 1 0 58

Fructose 0.1 0.1

Lactose (monohydrate) <0.1 <0.1

Sucrose 1.09 1.03

Maltose (monohydrate) 0. 11 3 83

Mannitol <0.02 <0.02

Fucose <0.02 <0.02

Arabinose <0.02 <0.02

Galactose <0.02 <0.02

Xylose <0.02 <0.02

Mannose <0.02 <0.02

Ribose <0.02 <0.02

Insoluble and soluble

fibres 9.25 11.28

LMW fibres 0.67 1 21

Total fibres 9.92 12.49

Whole Barley:

Barley Reference Barley Hydrolysed

Alcalase/Validase

Total sugars (% w/w)) 1. 21 5.24

Glucose 0 1 0 61

Fructose 0.1 0.1

Lactose (monohydrate) <0.1 <0.1

Sucrose 0.90 0.88

Maltose (monohydrate) 0. 11 3 65

Mannitol <0.02 <0.02

Fucose <0.02 <0.02

Arabinose <0.02 <0.02

Galactose <0.02 <0.02

Xylose <0.02 <0.02

Mannose <0.02 <0.02 Ribose <0.02 <0.02

Glucose 0.1 0.61

Fructose 0.1 0.1

Insoluble and soluble

fibres 9.70 10.44

LMW fibres 2.23 2.63

Total fibres 11.93 13.07

The results clearly demonstrate that a significant increase in the glucose content is provided by the hydrolysis where the glucose content of the hydrolysed barley is 0.61% (w/w) on a dry matter basis; the glucose content of the hydrolysed oat is 0.58% (w/w) on a dry matter basis; and the glucose content of the hydrolysed wheat is 1.43% (w/w) on a dry matter basis.

Furthermore, the results also demonstrates that the maltose : glucose ratio is ranging from about 15 : 1 to about 6 : 1.

Thus, based on these results a new sugar profile is provided having a increased sweetness compared to the prior art.

In conclusion, an increased sweetness may be obtained by using the hydrolyzed whole grain composition according to the invention and therefore the need for further sweetening sources may be dispensed or limited.

In addition, the results demonstrate that the dietary fiber content is kept intact and the ratio and amount of soluble and insoluble fibres are substantially the sa me i n the non-hydrolyzed whole grain and in the hydrolyzed whole grain composition.

Example 3 - Hydrolytic activity on dietary fibres

The enzymes Validase HT 425L (Valley Research), Alcalase 2.4L (Novozymes) and BAN (Novozymes) were analysed using a thin layer chromatography analysis for activity towards arabinoxyian and beta-glucan fibre extracts both components of dietary fibres of whole grain.

The results from the thin layer chromatography analysis showed that the amylase Validase HT and the protease Alcalase showed no hydrolytic activity on either beta-glucan or arabinoxylan, while the commercial alpha-amylase preparation, BAN, causes hydrolysis of both the beta-glucan and arabinoxylan, see figure 1. See also example 4. Example 4 - Oat β-Glucan and Arabinoxylan molecular weight profile following enzymatic hydrolysis

Hydrolysis:

A solution of 0.5 % (w/v) of Oat β-Glucan medium viscosity (Megazyme) or Wheat Arabinoxylan medium viscosity (Megazyme) was prepared in water.

The enzyme was added at an enzyme to substrate ratio (E/S) of 0.1 % (v/v). The reaction was allowed to proceed at 50°C for 20 minutes, the sample was then placed at 85°C during 15 min to enable starch gelatinization and hydrolysis. The enzymes were finally inactivated at 95°C for 15 minutes. Different batches of the following enzymes have been evaluated.

Alcalase 2.4L (Valley Research) : batch BN 00013

batch 62477

batch 75039

Validase HT 425L (Valley Research) : batch RA8303A

batch 72044

MATS L (DSM) : batch 408280001

Molecular weight analysis

Hydrolyzed samples were filtered on a syringe filter (0.22 μη"ΐ) and 25 μΙ_ were injected on a High Pressure Liquid Chromatography Agilent 1200 series equipped with 2 TSKgel columns in serie (G3000PWXL 7,8 x 300 mm), (GMPWXL 7,8X 30 m m ) a n d with a g ua rd co l u m n ( PWXL 6 x 44 m m ) . (Toso h B ioscen ce) Sodium Nitrate 0.1M/ at 0.5ml/min was used as running buffer. Detection was done by reflective index measurement.

Results

On figures 2-4 graphs for both a control (no enzyme) and test with enzymes are plotted . However, since there are substantially no difference between the graphs it may be difficult to differentiate both graphs from each other. Conclusions

No shift in oat beta glucan and wheat arabinoxylan fibre molecular weight profile was determined following hydrolysis with the Alcalase 2.4 L (figure 2), Validase HT 425 L (figure 3) or MATS L (figure 4).

Example 5 - Preparation of biscuits comprising hydrolysed wholegrain composition

In the following example, the hydrolyzed whole grain composition of example 1 is mixed with a biscuit dough,

The hydrolyzed whole grain composition can be used in the liquid form or powder form in replacement of the flour The replacement in the liquid form is done according to the dry matter of the hydrolyzed whole grain composition, some water may however be taken out.

Part of the hydrolyzed whole grain composition can also replace also sugar in the dough but only when applied in the powdered form. The replacement is then : one part sugar by one part hydrolyzed whole grain composition

The level of replacement can be done according to sensory results based on the following basic recipe:

Ingredient Name Mass (%)

Fat 15.000

Sugar powder 18.745

Lecithiin Soya 0.030

Salt 0.500

Sodium Bicarbonate 0.150

Ammonium Bicarbonate 0.500

Flavor 0.150

Water 5.825

Wheat flour/Hydrolysed whole grain composition 58.000

Starch 1.000

Monocalcium Orthophosphate 0.100

Dough 100.000