Improved flour based dough and method of preparing such dough

Details Improved flour based dough and method of preparing such dough Improved flour based dough and method of preparing such dough

A - Human Necessities

21

D

A21D 2/18 (2006.01) A21D 8/04 (2006.01) A21D 13/02 (2006.01)

Patent

CA 2679421

One a spect of the invention relates to a method of preparing a flour based dough, said method comprising mixing flour, a source of water - unextractable (WU) arabinoxylans, xylanase and water, wherein the source of WU arabinoxylans comprises at least 10% 5 WU arabi noxylans by weight of dry matter and wherein said source of WU arabinoxylans is applied in an amount sufficient to deliver at least 2.5 g of WU arabinoxylans per kg of flour. The combined use of WU arabinoxylans and xylanase yields a dough product that exhibits improved processability, excellent proof stability and very high bake volume. Another aspect of the invention relates to A flour based dough containing: 30 - 65 wt.% of flour of which at least 80 wt.% is wheat flour; 20 - 65 wt.% of water; at least 2.2 5% of WU arabinoxylans by weight of flour; and at least 5 units of xylanase activity per kg of flour, wherein the weight ratio of WU arabinoxylans to WE arabinoxylans exceeds 2.5:1.

Un aspect de la présente invention concerne un procédé pour préparer une pâte à base de farine, ledit procédé comprenant l'étape consistant à mélanger de la farine, une source d'eau d'arabinoxylanes non extractables (WU), de la xylanase et de l'eau, la source d'arabinoxylanes WU se composant d'au moins 10 % d'arabinoxylanes WU par poids de substance sèche et ladite source d'arabinoxylanes WU est appliquée en quantité suffisante pour fournir au moins 2,5 g d'arabinoxylanes par kg de farine. L'utilisation combinée d'arabinoxylanes WU et de xylanase produit une pâte qui présente une capacité au traitement améliorée, une stabilité de teneur excellente et un volume de cuisson très élevé. Un autre aspect de l'invention concerne une pâte à base de farine contenant : 30 à 65 % en poids de farine dont au moins 80 % en poids se compose de farine de blé ; 20 à 65 % en poids d'eau ; au moins 2,25 % en poids d'arabinoxylanes WU par poids de farine ; et au moins 5 unités d'activité de xylanase par kg de farine, le rapport de poids d'arabinoxylanes WU sur des arabinoxylanes WE étant supérieur à 2,5:1.

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