USING BRAN FOR SOFTNESS IN RYE BREAD
A composition comprising: (a) a cereal bran comprising oat bran, rye bran or a mixture thereof; and (b) an enzyme composition comprising a cellulase enzyme, a glucanase enzyme, a xylanase enzyme or a mixture thereof; is disclosed. Methods of preparing the composition and its use in food compositions, especially its addition to flour compositions for making baked products such as bread, are also disclosed.
1 . A composition comprising:
(a) a cereal bran comprising oat bran, rye bran or a mixture thereof; and
(b) an enzyme composition comprising a cellulase enzyme, a glucanase enzyme, a xylanase enzyme or a mixture thereof.
2 . A composition according to any preceding claim, wherein the enzyme composition causes the cereal bran to be at least partially modified.
3 . A composition according to claim 1 or claim 2 , wherein the cereal bran is oat bran.
4 . A composition according to claim 1 or claim 2 , wherein the cereal bran is rye bran.
5 . A composition according to any preceding claim, wherein the enzyme composition comprises a mixture of a cellulase enzyme, a glucanase enzyme and/or a xylanase enzyme.
6 . A composition according to any one of claims 1 to 5 , wherein the cellulase enzyme is present in an amount of 0.1 mg to 100 mg per 100 g bran.
7 . A composition according to any one of claims 1 to 6 , wherein the cellulase enzyme is present in an amount of 30 to 3000 units of cellulase activity per 100 g bran.
8 . A composition according to any one of claims 1 to 7 , wherein the xylanase enzyme is present in an amount of 0.006 mg to 0.6 mg per 100 g bran.
9 . A composition according to any one of claims 1 to 8 , wherein the xylanase enzyme is present in an amount of 50 to 5000 units of xylanase activity (XU) per 100 g bran.
10 . A composition according to any preceding claim, which is a liquid suspension containing the cereal bran and the enzyme composition.
11 . A composition according to claim 10 , which is an aqueous suspension containing the cereal bran and the enzyme composition.
12 . A composition according to claim 10 or claim 11 , wherein the enzyme composition causes the cereal bran to be at least partially solubilised.
13 . A composition obtained or obtainable by drying the composition according to any one of claims 10 to 12 .
14 . A composition according to any preceding claim, further comprising a lipase enzyme.
15 . A method of preparing a composition according to any preceding claim, comprising contacting the cereal bran with the enzyme and, optionally, other components of the composition.
16 . A method according to claim 15 , further comprising the addition of water to form an aqueous suspension of the cereal bran and the enzyme composition.
17 . A method according to claim 16 , further comprising heating the aqueous suspension.
18 . A method according to claim 17 , wherein the aqueous suspension is heated to a temperature of 30° C. to 100° C.
19 . A method according to claim 17 or claim 18 , wherein the aqueous suspension is heated for a time of 10 minutes to 48 hours.
20 . A flour composition comprising:
(a) a flour; and
(b) a composition according to any one of claims 1 to 14 .
21 . A flour composition according to claim 20 , wherein the flour comprises wheat flour.
22 . A flour composition according to claim 20 , wherein the flour comprises rye flour.
23 . A flour composition according to claim 20 , wherein the flour comprises a mixture of wheat flour and rye flour.
24 . A food product containing a composition according to any one of claims 1 to 14 or a flour composition according to any one of claims 20 to 23 .
25 . A dough composition comprising:
(a) the flour composition according to any one of claims 20 to 23 ; and
(b) water.
26 . A baked product obtainable by baking the dough composition according to claim 25 .
27 . A baked product according to claim 26 , said baked product comprising bread.
28 . A method of solubilising a cereal bran, said method comprising treating a liquid suspension of said cereal bran with an enzyme; wherein:
(a) said cereal bran comprises oat bran, rye bran or a mixture thereof; and
(b) said enzyme comprises a cellulase enzyme, a glucanase enzyme and/or xylanase enzyme or a mixture thereof.
29 . A method according to claim 28 , wherein less than 30% by weight of the liquid suspension is starch or components containing starch.
30 . A method according to claim 28 , wherein less than 20% by weight of the liquid suspension is starch or components containing starch.
31 . Solubilised cereal bran obtained or obtainable according to the method of any one of claims 28 to 30 .
32 . A food ingredient obtained or obtainable by drying the solubilised cereal bran of claim 31 .
33 . Use of a solubilised cereal bran according to claim 28 in the preparation of a food product.
34 . Use according to claim 33 , wherein the food product is a dough or a baked product prepared from dough.
35 . A kit of parts comprising:
(a) a cereal bran comprising oat bran, rye bran or a mixture thereof;
(b) an enzyme comprising a cellulase enzyme, a glucanase and/or xylanase enzyme or a mixture thereof;
(c) instructions for use in a method according to claim 15 ; and
(d) optionally other ingredients for a food product.
36 . Use of an enzyme to improve the volume of bread containing a cereal bran, wherein:
(a) said cereal bran comprises oat bran, rye bran or a mixture thereof; and
(b) said enzyme comprises a cellulase enzyme, a glucanase and/or xylanase enzyme or a mixture thereof.
37 . Use of an enzyme to improve the softness of bread containing a cereal bran, wherein:
(a) said cereal bran comprises oat bran, rye bran or a mixture thereof; and
(b) said enzyme comprises a cellulase enzyme, a glucanase enzyme and/or xylanase enzyme or a mixture thereof.