Retarding the firming of bread crumb during storage

Abstract: Retardation of crumb firming by the incorporation of thermostable glucanase. This thermostable glucanase restrains the retrogradation of the amylopectin without substantially affecting the amylose component of the starch.

Description: The invention relates to the retardation of crumb firming during storage. Staling of bread has been recognized as a problem which becomes more serious as more time lies between the moment of preparation of the bread product and the moment of consumption. By the term staling is meant in principle all changes undesirable to the consumer in the properties of the bread product after leaving the oven. The most important changes are 1. increase of the firmness of the crumb, 2. changes in the crust, which becomes tough and leathery due to the transfer of moisture from the crumb to the crust of the bread product, 3. evaporation of moisture from the crumb, 4. loss of bread flavour and changes in bread flavour, 5. microbial deterioration. As used herein, the terms "bread" and "bread product" are intended to apply generally to bakery products. Changes in the bread start immediately after leaving the oven. Up to 4 hours after leaving the oven, these changes are not considered as being negative. The sliceability and the chewing properties even improve in this period as a result of recrystallisation phenomena of the starch which has been gelatinized during baking. However the recrystallisation process of the starch continues during storage of the bread. The firmness of the bread crumb increases further during storage up to a level, which is considered as negative. The increase in crumb firmness, which is considered as the most important aspect of staling, is recognized by the consumer a long time before the bread product has become unsuitable for consumption. Studies on bread staling indicate that the amylose and amylopectin in bread crumb, principally the amylopectin, are involved in staling. Apparently the linear carbohydrate chains of the amylose crystallize almost immediately (within the first few hours after baking) thus causing the setting of the crumb structure. The firmness of fresh bread crumb is determined mainly by the amylose component which has crystallised into an amylose gel during baking and cooling of bread. During storage the branched carbohydrate chains of the amylopectin associate or align over a period of time generating the firmness and reduction in soluble dextrines that characterize stale crumb. Thus during storage slow crystallization of the amylopectin component further strengthens the starch gel composed of crystallized amylose. The prior art already suggests ways to diminish the negative aspects of bread staling. All suggestions so far relate to the improvement of the softness of the crumb directly after baking. A lower starting value for the crumb firmness directly after baking will result in a lower value for crumb firmness after a certain storage period without changing the rate of crumb firming. With this, the point in time where the consumer no longer accepts the level of firmness is postponed. The reduction of the firmness of the crumb results from addition to the dough of α-amylase (cereal or bacterial) or emulsifiers. The disadvantages of this prior art solution are a too high starting value for softness of the crumb resulting in inferior mouth feed and inferior sliceability of the fresh bread. Moreover, by the use of emulsifiers, the bread crumb has a weak or non-resilient character and by suing α-amylase, the bread crumb also tends to give a gummy mouthfeel, especially when the dosage of malt or bacterial α-amylase is not properly controlled. US patent no. 4,654,216 describes a procedure in which this last disadvantage is said to be avoided by the addition of bacterial or cereal α-amylase in combination with pullulanase to the dough. The a-amylase provides a higher softness of the bread crumb, while pullulanase avoids gumminess of the bread crumb caused by small (branched) dextrines formed during degradation of starch by a-amylase. Promozyme TM, which is not a thermostable enzyme, was used as pullulanase which alone did not have a crumb softening effect according to this patent. The explanation, according to this patent, is that the use of Promozyme TM reduces gumminess by debranching low molecular weight dextrins. Although one disadvantageous effect of the use of α-amylase is prevented, the crumb of the freshly baked product is still very soft due to an overdextrination of the bread crumb by too much degradation of the amylose component whereas the retrogradation of the bulk of the amylopectin component is not affected. Thus, α-amylases and emulsifiers influence especially the softness of the bread directly after baking either by degrading or by complexing the amylose component; however, they do not affect the increase in crumb firmness during further storage, which is caused by the crystallisation of the amylopectin component. Chemical Abstracts, vol 80, 1974, Columbus, Ohio, USA, p. 253; ref. no. 46621H teaches the use of amyloglucosidase and β-amylase in a process for the production of bread of improved quality by adding the enzymes prior to the baking steps. Chemical Abstracts, vol 82, no. 9, 03/03/75, Columbus, Ohio, USA, p. 460; ref. no. 56222J reveals the addition of amyloglucosidase to dough before leavening, resulting in improved bread. Both amyloglucosidase and β-amylase deactivate quickly at temperatures above 65°C and will not remain active at higher temperatures which is a necessity in order to modify selectively during baking the crystallization properties of the amylopectin component. The process of the present invention comprises the incorporation in the dough of at least one compound, preferably an enzyme which is capable to prevent or at least to restrain preferentially the retrogradation of the amylopectin fraction. Preferably this enzyme does not substantially affect the retrogradation behaviour of the amylose component. Therefore the present invention provides a process for the production of a bread product or other cereal based foodstuff having retarded rate of crumb firming during storage, which comprises the addition to the dough of at least one thermostable α-1,6-endoglucanase or α-1,4-exoglucanase in an amount which is able to modify selectively the crystallization properties of the amylopectin component during baking and the thermostable enzyme is not inactivated during baking before the bulk of the starch has been gelatinised. By cereal based foodstuff are meant the products originating from baking a batter or dough from a mixture of water and ground cereal meal. By applying the present invention, bread products can be obtained in which the resilience of the crumb directly after cooling down to room temperature is not substantially reduced. According to the present invention, advantageously a thermostable enzyme is applied, which is capable to debranch amylopectin by splitting β-1,6 glucosidic linkages. Such α-1,6 endoglucanases are known in the literature e.g. as pullulanase, isoamylases or R-enzyme. Isoamylase and R-enzyme split α-1,6 linkages in amylopectin. Pullulanase will also hydrolyse α-1-6 linkages in pullulan. Furthermore thermostable α-1,4 exoglucanases like β-amylase or amyloglucosidase can also be used. These exoamylases are able to split off glucose (amyloglucosidase) or maltose (β-amylase) from the non reducing chain-ends of amylose and amylopectin. The tendency to recrystallize depends mainly on the mean chain length of the linear α-1-4 carbohydrate chains of amylose and amylopectin. Because the mean chain length of the linear α-1,4 side chains in amylopectin is much smaller than the mean chain length of amylose (15-50 and 500-2000 glucose units, respectively), these exoenzymes will rather selectively reduce the tendency of amylopectin to recrystallize. In contrast the crystallization properties of amylose will hardly be affected by these exoenzymes after removing 5-15 glucose units from the long amylose chain. Advantageously 250 to 75000 U/kg, preferably 2500-25000 U/kg of a thermostable pullulanase, and/or 25000-500000 U/kg, preferably 50000-250000 U/kg of thermostable amyloglucosidase and/or 12500 to 250000, preferably 25000-125000 U/kg of thermostable β-amylase are added (the quantities are based on kg flour). By unit (U) is meant the amount of enzyme producing 1 µmol per minute at 80°C. In case of pullulanase this means the formation of 1 µmol maltotriose per minute from pullulan. In case of amyloglucosidase 1 unit produces 1 µmol of glucose per minute from Zulkowsky starch at 80°C. In case of β-amylase 1 unit produces 1 µmol of maltose per minute from Zulkowsky starch at 80°C. It is found that bread, originating from a dough containing these thermostable starch degrading enzymes, show a crumb having a resilience, after cooling down to room temperature, which is comparable to that of bread prepared from dough which did not contain such an enzyme. It will be appreciated that these thermostable enzymes only affect the firmness of the bread crumb during storage. They do not significantly affect the initial firmness of the bread crumb directly after cooling, and therefore the risk of overdosage is avoided. A suitable dosage may be determined easily by the skilled person in the art. Enzymes which are preferably applied to retard the rate of crumb firming are one or more enzymes selected from the group of thermostable pullulanase and thermostable exo amylases. Thermostable pullulanase is, for example, produced by the following organisms Pyrococcus furiosus Pyrococcus woeseï Clostridium thermohydrosulfuricum Thermococcus species Thermoanaerobacter species Thermostable exo amylases are, for example, produced by the following organisms Clostridium thermosulfurogenes (β-amylase) Bacillus stearothermophilus (β-amylase) Clostridium thermohydrosulfuricum (amyloglucosidase) By thermostable is meant that the enzyme is not inactivated during baking before the bulk of the starch has been gelatinised and thus has become accessible for starch degrading enzymes. Enzymes can only degrade starch after gelatinization and therefore have to be active during baking at temperatures between 60°C and 95°C, preferably between 65°C and 95°C and more preferably between 80°C and 95°C. According to the aspect of the invention, the thermostable enzyme only becomes active during the baking process at temperatures above 60°C and remains active to about 95°C, after which the enzyme inactivates during the last part of the baking process. Brief Description of the Drawing. The Figures shows the firmness of the bread crumb as a function of the storage time. The firmness of bread crumb is measured and defined as described by A.E. Baker et al., Cereal Foods World vol. 32, no. 7 (1987) 486, using a Voland-Stevens Texture Analyzer. However many instruments and methods can be used to measure bread crumb firmness and the present method of measurement is only used to elucidate the present invention. In the baking art it is generally preferred that the resilience of the bread product does not change during storage of several days. In the Figure this is expressed by curve (a) in which the firmness of the crumb remains constant for at least 3 to 5 days. It is recognized that when no compounds are added to the dough, the firmness of the bread will increase, which is a well-known aspect of staling. In the Figure curve (d) shows that for these bread products firmness roughly doubles during the period between the first and fifth day. The staling phenomenon has been thoroughly studied by the art, and many approaches towards the retardation of staling have been proposed to the art. All these approaches have in common that the starting firmness is reduced radically. For example, the firmness can be reduced to a level after one day of almost half the level without such an addition. When the firmness roughly doubles between the first and fifth day, the firmness on the fifth day equals almost the starting firmness of the first day of bread without an addition. The effect of such a known addition is shown by curve (b). Between the second and fifth day this curve (b) intersects curve (a). Therefore the consumer will consider this bread as quite soft, after the third and the fifth day of storage. By the addition of Promozyme TM, as described in the US patent no. 4,624,216, no significant change of the curve (b) is noticed. The addition of the Promozyme TM, which is rather thermolabile, resulted in a reduction of the gumminess but not in a substantial change of firmness. According to the present invention, the increase of the firmness of the bread crumb is retarded by selectively attacking the amylopectin component of the starch, without substantially affecting the retrogradation of the amylose component of the starch. The present invention is shown in the Figure as curve (c). The consumer will not only notice that the bread product will be quite fresh over a long period of time but will also experience that side-effects of emulsifiers or cereal/bacterial α-amylase, viz. the stickyness, gumminess and inferior slicing properties, are prevented. As shown in the Figure, the firmness of the bread crumb may increase slightly in time. When the possibility of a relatively long storage time is desired, it is possible to add small amounts of an emulsifier and/or a cereal/bacterial α-amylase which take care for a somewhat higher starting softness. However lower quantities may be used, thus avoiding the negative side effects of the higher quantities mentioned in the prior art for obtaining a crumb softening effect.

Claims: Process for the production of a bread product or other cereal based foodstuffs having retarded rate of crumb firming during storage, which comprises the addition to a dough of at least one thermostable α-1,6-endoglucanase or α-1,4-exoglucanase in an amount which is able to modify selectively during baking the crystallization properties of the amylopectin component and the thermostable enzyme is not inactivated during baking before the bulk of the starch has been gelatinised. Process according to claim 1 wherein a thermostable enzyme is added which is active during baking at temperatures between 80°C and 95°C. Process according to claim 1 or 2 wherein a thermostable pullulanase is added. Process according to claim 1 or 2 wherein amyloglucosidase or β-amylase, is added. Method for the retardation of crumb firming which comprises the addition to the dough of at least one thermostable α-1,6-endoglucanase or α-1,4-exoglucanase which is able to prevent or at least to restrain the retrogradation of the amylopectin component of the bread product and the thermostable α-1,6-endoglucanase or α-1,4-exoglucanase is able to modify selectively during baking the crystallization properties of the amylopectin component and the thermostable enzyme is not inactivated during baking before the bulk of the starch has been gelatinised. Bread product obtainable by a process according to any one of claims 1-5. Bread product originating from baking a batter or dough, followed by cooling down to room temperature and storage at room temperature, whereby the ratio of the firmness, defined as hereinbefore, after 120 hours and 24 hours is between 1 and 1.7, preferably between 1.05 and 1.6, and more preferably between 1.1 and 1.5. Improver composition for dough, bread and other cereal based foodstuffs containing normal additives characterized in that it comprises 250-75000 U/kg, preferably 2500-25000 U/kg based on kg flour, of a thermostable pullulanase which is able to modify selectively during baking the crystallization properties of the amylopectin component and the thermostable pullulanase is not inactivated during baking before the bulk of the starch has been gelatinised. Improver composition for dough, bread and other cereal based foodstuffs containing normal additives characterized in that it comprises 25000-500000 U/kg, preferably 50000-250000 U/kg based on kg flour of thermostable amyloglucosidase which is able to modify selectively during baking the crystallization properties of the amylopectin component and the thermostable amyloglucosidase is not inactivated during baking before the bulk of the starch has been gelatinised. Improver composition for dough, bread and other cereal based foodstuffs containing normal additives characterized in that it comprises 12500-250000 U/kg, preferably 25000-125000 U/kg based on kg flour, of thermostable β-amylase which is able to modify selectively during baking the crystallization properties of the amylopectin component and the thermostable β-amylase is not inactivated during baking before the bulk of the starch has been gelatinised. Use in a dough of thermostable α-1,6-endoglucanase or α-1,4-exoglucanase which is able to modify selectively during baking the crystallization properties of the amylopectin component and the thermostable enzyme is not inactivated during baking before the bulk of the starch has been gelatinised.

Inventors: JONES BRIAN EDWARD, VAN EIJK JOHANNES HENRICUS, JONES, BRIAN EDWARD, VAN EIJK, JOHANNES HENRICUS
Applicants: GIST BROCADES NV, GIST-BROCADES N.V.
Application year: 1990
Main classification: A21D8
IPC codes: A21D15, A21D8