Use of an anti-staling enzyme mixture in the preparation of baked bread
The invention provides a process of preparing baked bread by baking a farinaceous dough, said process comprising incorporating into the dough a combination of two or more enzymes including: maltogenic amylase in an amount of 750-75,000 maltogenic amylase units (MAU) per kg of flour, said maltogenic amylase having an optimum temperature above 50° C.; amyloglucosidase in an amount of 0.01-3.0 amyloglucosidase units (AGU) per unit of MAU activity The combination of maltogenic amylase and amyloglucoside is a very effective anti-staling agent.
1. A process of preparing baked bread, comprising:
(a) incorporating into farinaceous dough a combination of two or more enzymes comprising:
(i) maltogenic amylase in an amount of 750-75,000 maltogenic amylase units (MAU) per kg of flour, said maltogenic amylase having an optimum temperature above 50° C.; and
(ii) amyloglucosidase in an amount of 0.01-3.0 amyloglucosidase units (AGU) per unit of MAU activity; and,
(b) baking the dough.
2. The process according to claim 1 , wherein the amyloglucosidase is a polypeptide that is encoded by a DNA sequence that is found in a fungus strain of Aspergillus niger.
3. The process according to claim 1 , wherein the amyloglucosidase has an optimum pH in the range of 1.5-5.5.
4. The process according to claim 3 , wherein the amyloglucosidase has an optimum pH in the range of 2.0-4.5.
5. The process according to claim 1 , wherein the amyloglucosidase is incorporated in the dough in an amount of 40-40,000 AGU per kg of flour.
6. The process according to claim 1 , wherein the amyloglucosidase is incorporated in the dough in an amount of 0.05-0.50 AGU per unit of MAU activity.
7. The process according to claim 1 , wherein the optimum temperature of the amyloglucosidase is at least 10° C. lower than the optimum temperature of the maltogenic amylase.
8. The process according to claim 1 , wherein the maltogenic amylase has an optimum temperature in the range of 55-90° C.
9. The process according to claim 1 , wherein the maltogenic amylase is a polypeptide that is encoded by a DNA sequence that is found in a strain of Geobacillus stearothermophilus.
10. The process according to claim 1 , wherein the dough is a mixed rye/wheat flour dough.
11. The process according to claim 1 , wherein the dough is prepared by combining flour, water, yeast, the maltogenic amylase, the amyloglucosidase and optionally other bakery ingredients.
12. The process according to claim 11 , wherein the dough is fermented prior to baking.
13. The process according to claim 1 , wherein the farinaceous dough is baked at a temperature in excess of 180° C.
14. The process according to claim 1 , preparing the dough by incorporating a bread improver into the dough, said bread improver comprising a combination of two or more enzymes comprising:
(a) maltogenic amylase in an amount of 7,500-75,000,000 maltogenic amylase units (MAU) per kg of dry matter, said maltogenic amylase having an optimum temperature above 50° C.; and
(b) amyloglucosidase in an amount of 0.01-3.0 amyloglucosidase units (AGU) per unit of MAU activity.
15. The process according to claim 14 , wherein the bread improver is a powder or a granulate having a mass weighted average particle size in the range of 10-1000 μm.