Sugar-free bread

Abstract

The invention relates to a sugar replacement system for a bread and a method for preparing a dough containing the sugar replacement system, where the sugar replacement system includes: one or more fructans having two or more fructosyl moieties linked by a beta(2,1) bond, one or more extracellular inulinases (EC 3.2.1.7 and EC 3.2.1.80), and one or more extracellular invertases (3.2.1.26).

1 - 25 . (canceled) 
     
     
         26 . A sugar replacement system for a bread, comprising one or more extracellular inulinases (EC 3.2.1.7), one or more extracellular invertases (3.2.1.26) and one or more fructans, at least a substantial part of the one or more fructans being selected from the group of inulins and inulin hydrolysates having two or more fructosyl moieties linked by a beta(2,1) bond, the sugar replacement system having a weight to weight ratio of inulinase to invertase in the range of 1:10 to 4:1, a weight to weight ratio of fructan to the sum of inulinase plus invertase in the range of 10:1 to 20000:1 and which replacement system is free of any high intensity sweeteners. 
     
     
         27 . The sugar replacement system according to  claim 26 , wherein the weight to weight ratio of inulinase to invertase is in the range of 1:6 to 2:1. 
     
     
         28 . The sugar replacement system according to  claim 27 , wherein the weight to weight ratio of inulinase to invertase preferably in the range of 1:4 to 1:1. 
     
     
         29 . The sugar replacement system according to  claim 26 , wherein the weight to weight ratio of fructan to the sum of inulinase plus invertase is in the range of 500:1 to 10000:1. 
     
     
         30 . The sugar replacement system according to  claim 29 , wherein the weight to weight ratio of fructan to the sum of inulinase plus invertase is in the range of 1000:1 to 6000:1. 
     
     
         31 . The sugar replacement system according to  claim 26 , which is essentially free of sugars. 
     
     
         32 . The sugar replacement system according to  claim 26 , wherein the system is free of any further added sweeteners. 
     
     
         33 . The sugar replacement system according to  claim 26 , wherein the sugar replacement system comprises an inulinase having endo-inulinase activity and another inulinase having exo-inulinase activity or an inulinase have both endo-inulinase activity exo-inulinase activity. 
     
     
         34 . The sugar replacement system according to  claim 26 , wherein the inulinase is selected from the group consisting of plant inulinases and fungal inulases. 
     
     
         35 . The sugar replacement system according to  claim 34 , wherein the inulinase is selected from the group consisting of inulinases from  Aspergillus  and inulinases from chicory. 
     
     
         36 . The sugar replacement system according to  claim 26 , wherein the invertase is selected from the group consisting of fungal invertases. 
     
     
         37 . The sugar replacement system according to  claim 36 , wherein the fungal invertase is selected from the group consisting of  Aspergillus  invertases,  Penicillium  invertases and yeast invertases. 
     
     
         38 . The sugar replacement system according to  claim 26 , wherein the source of the inulin or inulin hydrolysate is chicory. 
     
     
         39 . A method for preparing a dough, wherein the dough is made from cereal flour, water and the sugar replacement system for a bread according to  claim 26 , wherein the dough is free of any high intensity sweeteners and wherein the dough is either free of added sugars or if added sugar is added in a concentration of up to 15 wt. % based on dry weight. 
     
     
         40 . The method for preparing a dough according to  claim 39 , wherein the dough also comprises a leavening agent. 
     
     
         41 . The method for preparing a dough according to  claim 39 , wherein the dough has a content of said fructan in the range of 1-10 wt. % based on dry weight, an inulinase content of 5-1000 ppm, and an invertase content of 5-2000 ppm, all on dry weight basis. 
     
     
         42 . The method for preparing a dough according to  claim 41 , wherein the inulinase content is 10-200 ppm, on dry weight basis. 
     
     
         43 . The method for preparing a dough according to  claim 41 , wherein the invertase content is 50-1000 ppm, on dry weight basis. 
     
     
         44 . A method for baking a bread, comprising providing a bread dough according to  claim 39  and baking the dough. 
     
     
         45 . The method for baking a bread according to  claim 44 , wherein a rye bread, a rye-wheat bread or a wheat-rye bread is baked.