Patent Application
20150366223
The present invention relates to acrylamide-free bakery product and the production method thereof, wherein the formation of acrylamide, which is a carcinogen and neuro-toxic substance is prevented by reducing the thermal load applied during baking.
Baking converts dough that is viscoelastic into solid bakery products that have the desired sensory properties. In the formation of the desired sensorial properties, fine taste, flavor and brown color are created by the Maillard reaction, also known as non-enzymatic browning reaction. However, it is known that there are some unwanted compounds such as acrylamide in this chemical reaction resulting from thermal processing. Acrylamide is a compound classified as “Probably carcinogenic to humans” (group 2A) by International Agency for Research on Cancer (IARC) and proven to show neurotoxic effects on humans. Taking into consideration the consumption frequencies and amounts of foods such as French fries, bakery products and coffee, which contain a high concentration of acrylamide, it is obviously necessary to reduce the amount of acrylamide in these foods.
Studies are intensively carried out for reducing acrylamide concentrations in various products. There are many patents related to reducing acrylamide formation in bakery products.
The United States patent document no. US20110052758, an application in the state of the art, discloses the reduction of acrylamide formation by the use of asparaginase enzyme. The said document discloses that by using asparaginase, the asparagine amino acid playing a key role in acrylamide formation is converted to aspartic acid.
In the international patent document no. WO2005004629, it is disclosed that enzyme application decreases the level of reducing sugars, which decrease acrylamide formation from asparagine, in a food material.
The United States patent document no US20040126469 and the international patent document no WO2005034649 disclose the fact that polyvalent cations reduce acrylamide formation and the methods thereof.
The United States patent documents no U.S. Pat. No. 7,267,834, US20040109926 and the international patent document no WO2004089111 disclose acrylamide formation can be reduced by addition of various amino acids and vitamins to the formulation, respectively.
The techniques developed to reduce acrylamide formation in bakery products have some disadvantages. Therefore, they are not accepted as applicable by the industry. The high cost of enzyme applications mentioned above limit their use in low cost bakery products. As the organic acids added to decrease pH in dough cause acidity in taste, they are not suitable for usage in many products. Moreover, this application creates a non-homogenous distribution in the surface color of biscuits. As high amount of amino acid usage is required for the limitation of acrylamide formation by addition of amino acid to the dough formulation, notable changes are seen in the taste of the product.
The international patent document no WO2011063841 discloses the preparation of bakery products by vacuum baking method; however there is no statement for the reduction of acrylamide amount in the product.
The objective of the present invention is to provide a production method for acrylamide-free bakery product, wherein conventional baking and vacuum baking are used together.
Another objective of the invention is to provide a production for acrylamide-free bakery product, wherein the desired color and aroma are maintained in the final product by adding Maillard reaction products into the dough.
Another objective of the invention is to provide a acrylamide-free bakery product, which has similar color and taste with the bakery products cooked in conventional oven.
A production method for acrylamide-free bakery product developed to fulfill the objective of the present invention is illustrated in the accompanying figure, in which;
The bakery product production method (10) developed to fulfill the objective of the present invention comprises the steps of
In the inventive production method for acrylamide-free bakery product (10), firstly, the ingredients forming the dough are prepared to be weighed (11). The said ingredients are flour, oil, water and baking agent. Optionally, salt and/or sugar (sucrose) can also be added to the dough. In the preferred embodiment of the invention, in the mixture there are 45-65% flour, 10-20% oil, 10-25% water, 0.5-1% carbonate, 0-25% sucrose and 0-1% salt by mass. In an embodiment of the invention, in the raw material mixture there are 50-55% flour, 10-15% oil, 10-15% water, 0.4-0.6% sodium bicarbonate, 0.2-0.3% ammonium bicarbonate, 20-35% sucrose and 0.5-1% salt by mass.
After the ingredient mixture is prepared, the Maillard reaction products that give color and aroma to the final product is prepared (12). In an embodiment of the invention, the said material is obtained by preheating the dough, which is formed by the ingredients used in the step of mixing the ingredients (11), at 180° C.-240° C. temperature for 30-60 minutes, and then grinding the brown colored solid product obtained after the heating (12). In another embodiment of the invention; the said material is obtained in brown color and liquid form by mixing protein hydrolysate (5 g/100 ml water) and reducing sugar (1 g/100 ml water) and preheating them at 180° C.-220° C. for 6-12 hours (12).
Then, the prepared ingredient mixture and the Maillard reaction products are combined and mixed, thus a homogenous dough is obtained (13). In an embodiment of the invention, the Maillard reaction products, which is obtained in brown color and solid form and grinded, is added into ingredient mixture in 0.5-1% ratio by mass. In another embodiment of the invention, the Maillard reaction products, which is obtained in brown color and liquid form, is added into and mixed with ingredient mixture in 5-10% ratio by mass.
The dough prepared by the mixing process (13) are cut into pieces in desired portions and then shaped (14). In the preferred embodiment of the invention, the dough is cut in round form of 2-4 mm thickness and 4-6 cm diameter.
The shaped doughs are exposed to partial baking process in conventional oven at 220-230° C. temperature for 2-4 minutes. The partially baked doughs are kept in vacuum oven under 100-500 mbar pressure, at 160-180° C. temperatures for 4-6 minutes. Thus, the thermal load applied to the prepared doughs is decreased and a combined baking process is applied.
The moisture content of the bakery product obtained by this method is below 3%.
In the preferred embodiment of the invention, the final product (17) obtained after the combined baking steps is acrylamide-free biscuits
The combined usage of conventional and vacuum oven baking technologies enables to decrease the thermal processing load during the baking and to produce biscuits that have suitable textural features. In the inventive method, besides preventing the formation of acrylamide in biscuits by decreasing the thermal load during baking, the formation of some other undesired compounds such as 5-hydroxymethylfurfural, which emerge due to the baking process performed in high temperatures is prevented.
As it is known, thermal processing (baking) enables to create the desired taste, smell and color in bakery products such as biscuits. The deficiency of brown color, taste and smell which occur by decreasing the thermal processing load can be removed by the Maillard reaction products that are added to the dough in the step of forming the dough (13).
| Number | Date | Country | Kind |
|---|---|---|---|
| 2013/00673 | Jan 2013 | TR | national |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/TR2014/000003 | 1/15/2014 | WO | 00 |
