Methods for reducing asparagine in a dough food component using water activity
Methods for reducing the level of asparagine in an asparagine-containing dough food component comprise providing an asparagine-reducing enzyme in combination with at least one asparagine-containing dough food component in a medium, wherein the water activity of the medium is greater than about 0.85, preferably greater than about 0.90 are provided. Methods for reducing the level of acrylamide in a dough-based food product employ a dough food component in which the level of asparagine has been reduced to provide dough-based food products with reduced acrylamide levels.
1 . A method for reducing the level of asparagine in an asparagine-containing dough food component, comprising providing an asparagine-reducing enzyme in combination with at least one asparagine-containing dough food component in a medium, wherein the water activity of the medium is greater than about 0.85.
2 . The method of claim 1 , wherein the asparagine-reducing enzyme is provided in an amount sufficient to reduce the level of asparagine in the asparagine-containing dough food component to a desired level.
3 . The method of claim 2 , wherein the level of asparagine in the asparagine-containing dough food component is reduced by at least about 50%.
4 . The method of claim 2 , wherein the level of asparagine in the asparagine-containing dough food component is reduced by at least about 70%.
5 . The method of claim 2 , wherein the level of asparagine in the asparagine-containing dough food component is reduced by at least about 80%.
6 . The method of claim 2 , wherein the level of asparagine in the asparagine-containing dough food component is reduced by at least about 90%.
7 . The method of claim 1 , wherein the asparagine-reducing enzyme is asparaginase.
8 . The method of claim 1 , wherein the medium comprises water, the enzyme, and the at least one asparagine-containing dough food component.
9 . The method of claim 1 , wherein the medium comprises water, the enzyme, the at least one asparagine-containing dough food component and at least one additional dough ingredient.
10 . The method of claim 1 , wherein the medium comprises water, the enzyme, the at least one asparagine-containing dough food component, at least one additional dough ingredient and an emulsifier.
11 . The method of claim 1 , wherein the medium is mixed before, during and/or after the asparagine-reducing enzyme is added.
12 . The method of claim 1 , wherein the at least one asparagine-containing dough food component comprises a tuber-based dough food component, a root-based dough food component, or a combination thereof.
13 . The method of claim 1 , wherein the water activity of the medium is greater than about 0.90.
14 . The method of claim 1 , wherein the moisture level of the medium is greater than about 50%.
15 . The method of claim 14 , further comprising drying the medium until the moisture level of the medium is from about 30% to about 50%, wherein the drying step is performed after the asparagine is reduced to the desired level.
16 . A method for reducing the level of asparagine in a asparagine-containing dough food component, comprising forming a treated dough pre-mix comprising water, at least one asparagine-containing dough food component, and asparagine-reducing enzyme, wherein the water activity of the treated dough pre-mix is greater than about 0.85; and combining the treated dough pre-mix with an additional dough ingredient to form a dough, wherein the level of asparagine in the asparagine-containing dough food component is reduced.
17 . The method of claim 16 , wherein the dough comprises water, at least one asparagine-containing dough food component and at least one additional dough ingredient.
18 . The method of claim 17 , wherein the ratio of the amount of water in the premix to the amount of the at least one asparagine-containing dough food component in the pre-mix is greater than the ratio of the amount of water in the dough to the amount of the other ingredients in the dough.
19 . A method for reducing the level of acrylamide in a dough-based food product, comprising: (1) reducing the level of asparagine in an asparagine-containing dough food component, according to the method of claim 1 ; (2) heating the dough food component; and (3) forming the dough food component into a dough-based food product.
20 . The method of claim 19 , wherein the asparagine-reducing enzyme is asparaginase.
21 . The method of claim 19 , wherein the level of acrylamide is reduced by at least about 80%.
22 . The method of claim 19 , wherein the level of acrylamide is reduced to less than 100 ppb.
23 . A dough-based food product produced by the method of claim 22 , wherein the level of acrylamide is reduced by at least about 80%.