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

Par-Baked Bread from Dough with Novamyl 3D™

[0091]Dough was prepared from the basic ingredients detailed in Table 1 with the addition of the maltogenic alpha-amylase (Novamyl 3D BG) as described in Table 2. In addition to Novamyl 3D, all doughs contained 15 ppm Fungamyl 2500 SG.

TABLE 1Dough ingredients; IngredientsWt %Whole wheat flour*)60.3Water36.1Yeast1.5Salt0.9Oil1.2*)Commercial wheat flour (Meneba Kolibri) treated with ascorbic acid + 15 ppm Fungamyl 2.500 SG

[0092]The dough was mixed in a spiral mixer (Diosna, 370 mm bowl) at 17 rpm for 3 minutes, and 35 rpm for 7 minutes (speed of the spiral rotor). The dough temperature during mixing was 26° C.

[0093]The initial dough was divided into 1900 g and rounded into 30 rolls using a roll rounder (Rotamaten, Werner & Pfleiderer). The rolls were allowed to rise for 60 minutes at 32° C. and 82% relative humidity. The dough was subsequently baked for 17 minutes at 230° C. in a Piccolo oven with steam.

[0094]After baking, the rolls were allowed

Par-Baked Bread from Dough with GH11 Xylanase and Phospholipase

[0102]Par-baked rolls were prepared as described in Example 1, but instead of Novamyl 3D, a GH11 xylanase (Pentopan Mono™) and / or a phospholipase (Lipopan Prime™) were added to the dough ingredients.

[0103]The firmness of the par-baked rolls were determined as described in Example 1.

Results

[0104]It can be seen from Table 3 that the rolls prepared from dough with a GH11 xylanase or a phospholipase showed a lower initial softness (1-3 hours) than the control.

[0105]Combining the GH11 xylanase and the phospholipase did, however, not give any further decrease in firmness as compared to the phospholipase on its own. After 3-7 hours, a similar firmness was obtained with the GH11 xylanase and phospholipase combination, as the phospholipase alone (Table 3).

TABLE 3Change in firmness (g-force) with storage time after final bake-off of a roll with G11 xylanase(mg EP / kg flour) and phospholipase (mg EP / kg flour)Enzyme1 hour3 hours7

Par-Baked Bread from Dough with GH8 Xylanase and Phospholipase

[0106]Par-baked rolls were prepared as described in Example 1, but instead of Novamyl 3D, a GH8 xylanase (Panzea™) and / or a phospholipase (Lipopan Prime™) were added to the dough ingredients.

[0107]The firmness of the par-baked rolls was determined as described in Example 1.

Results

[0108]It can be seen from Table 4 that adding a GH8 xylanase to the dough gives a lower initial firmness than the control. The firmness after 1 to 3 hours was not lower for the combination than for the GH8 xylanase or phospholipase alone.

[0109]Surprisingly, the rolls prepared from a dough with a GH8 xylanase and a phospholipase combination showed a significant difference in firmness after 3h as compared with the GH8 xylanase or phospholipase alone.

[0110]This shows that the combination of a GH8 xylanase and a phospholipase not only affects the initial firmness, but also impacts the rate of firming from 3-7 hours (Table 4). This is not observed for