Sugar-producing and texture-improving bakery methods and products formed therefrom

Abstract

Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough having a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti-staling amylase. The level of added sugar included in the dough can be substantially reduced, and even eliminated, while still achieving a sweet product. Additionally, the resulting bakery product is free of, or at least substantially free of, fructose. The final baked product will also have improved texture properties, including superior firmness, resilience, and adhesiveness and can be made with a reduced amount of yeast.

1 . A method of forming a bakery product, said method comprising:
 providing a dough comprising:
 yeast; 
 an initial quantity of sugar; 
 a source of starch; and 
 a thermally-stable amyloglucosidase that exhibits activity at temperatures at which the starch gelatinizes; and 
 an enzyme selected from the group consisting of:
 raw starch degrading amyloglucosidases; 
 anti-staling amylases; and 
 mixtures thereof; and 
 
   
       baking the dough for a time and temperature sufficient to yield the bakery product, said
   bakeryproduct having a final quantity of sugar that is greater than said initial quantity of sugar.   
 
     
     
         2 . The method of  claim 1 , wherein:
 said initial quantity of sugar is less than about 1.0% by weight, based upon the total weight of the dough taken as 100% by weight;
 said final quantity of sugar is at least about 5.0% by weight, based upon the total weight of the bakery product taken as 100% by weight; and 
   said bakery product comprises less than about 0.5% by weight fructose, based upon the total weight of the bakery product taken as 100% by weight.   
     
     
         3 . The method of  claim 1 , said thermally-stable amyloglucosidase being active at temperatures of from about 65° C. to about 85° C. 
     
     
         4 . The method of  claim 1 , wherein said thermally-stable amyloglucosidase has a half-life (T 1/2 ) of from about 1 minute to about 30 minutes at about 85° C. 
     
     
         5 . The method of  claim 1 , wherein said thermally-stable amyloglucosidase is derived from strains selected from the group consisting of  Penicillium oxalicum, Talaromyces emersonii, Talaromyces duponti, Talaromyces thermophilius, Clostridium thermoamylolyticum,  and  Clostridium thermohydrosulfuricum.    
     
     
         6 . The method of  claim 1 , wherein said enzyme is a raw starch degrading amyloglucosidase having a half-life (T 1/2 ) of from about 1 minute to about 20 minutes at about 70° C. 
     
     
         7 . The method of  claim 1 . wherein said bakery product has a percent resilience of at least about 28% when measured shelf life day 7. 
     
     
         8 . A dough useful for forming a yeast-raised bakery product and comprising a source of starch, yeast, and water, wherein said dough comprises a thermally-stable amyloglucosidase that exhibits activity at temperatures at which the starch gelatinizes; and an enzyme selected from the group consisting of raw starch degrading amyloglucosidases, anti-staling amylases and mixtures thereof. 
     
     
         9 . The dough of  claim 8 , said thermally-stable amyloglucosidase being active at temperatures of from about 65° C. to about 85° C. 
     
     
         10 . The dough of  claim 8 , wherein said thermally-stable amyloglucosidase has a half-life (T 1/2 ) of from about 1 minute to about 30 minutes at about 85° C. 
     
     
         11 . The dough of  claim 8 , wherein said thermally-stable amyloglucosidase is derived from strains selected from the group consisting of  Penicillium oxalicum, Talaromyces emersonii, Talaromyces duponti, Talaromyces thermophilius, Clostridium thermoamylolyticum,  and  Clostridium thermohydrosulfuricum.    
     
     
         12 . The dough of  claim 8 , wherein said enzyme is a raw starch degrading amyloglucosidase having a half-life (T 1/2 ) of from about 1 minute to about 20 minutes at about 70° C. 
     
     
         13 . A yeast-raised bakery product formed from flour, yeast, and water, wherein said product comprises:
 an inactivated, thermally-stable amyloglucosidase derived from a thermally-stable amyloglucosidase that exhibits activity at temperatures at which starch gelatinizes;   at least about 5% by weight sugar, based upon the total weight of the bakery product taken as 100% by weight; and   less than about 0.5% by weight fructose, based upon the total weight of the bakery product taken as 100% by weight.   
     
     
         14 . The bakery product of  claim 13 , wherein said inactivated thermally-stable amyloglucosidase is derived from a thermally-stable amyloglucosidase having a half-life (T 1/2 ) of from about 1 minute to about 30 minutes at about 85° C. 
     
     
         15 . The bakery product of  claim 13 , wherein said inactivated thermally-stable amyloglucosidase is derived from a thermally-stable amyloglucosidase that is derived from strains selected from the group consisting of  Penicillium oxalicum, Talaromyces emersonii, Talaromyces duponti, Talaromyces thermophilius, Clostridium thermoamylolyticum,  and  Clostridium thermohydrosulfuricum.    
     
     
         16 . The bakery product of  claim 13 , wherein said bakery product has a percent resilience of at least about 28% when measured shelf life day 7. 
     
     
         17 . The bakery product of claim 13 , where said bakery product has a firmness of less than about 250 g of force at shelf life day 7. 
     
     
         18 . The bakery product of  claim 13 , wherein said bakery product has an adhesiveness of from about 5 g*mm to about 25 g*mm when measured at shelf life day 7.