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2. 发明公开

EP2106215A2 BREAD WITH INCREASED ARABINOXYLO-OLIGOSACCHARIDE CONTENT 有权
标题翻译：带有增加的阿拉伯糖 - 低聚糖含量的面包
公开(公告)号：EP2106215A2
公开(公告)日：2009-10-07
申请号：EP08701534.3
申请日：2008-01-16
申请人： PURATOS N.V.
发明人： VAN HAESENDONCK, Ingrid Paula Hilde , BROEKAERT, Willem Frans , GEORIS, Jacques , DELCOUR, Jan , COURTIN, Christophe , ARNAUT, Filip
IPC分类号： A21D8/04 , A21D13/02
摘要： A method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, comprising preparing a dough for a baked product with flour having a total arabinoxylan content of at least 2.0%, and adding to the dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least two-fold higher than the amount conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of the baked product. Using this method, baked products can be obtained that have a level of arabinoxylan of at least 1.7% The present invention further relates to baked products obtainable by this method, and to an improver and a dough which may be used for the preparation of such products.
摘要翻译：本发明涉及一种用于在烘焙后增加烘焙产品中平均聚合度为5至50，优选5至35，更优选5至25的水溶性阿拉伯木聚糖的含量的方法所述方法包括以下步骤： - 用面粉，面粉混合物或面粉混合物与总阿拉伯木聚糖含量为至少2.0％，优选至少2.5％的研磨级分制备烘焙产品的面团，，和 - 向所述面团添加包含至少一种嗜热木聚糖内切酶的酶制剂，所述嗜热木聚糖内切酶的量比赋予最大面包体积90％的剂量高至少2倍，优选高至少3至6倍或甚至高10倍通过将这种酶制剂添加到所述烘焙产品的配方中而获得增加。有利地，利用所述方法，可以获得具有至少1.7％，更优选至少1.75％，例如至少1.8％，1.9％或2.0％的期望类型的阿拉伯木聚糖水平的烘焙产品。本发明还涉及通过该方法可获得的烘焙产品，以及可用于制备这种产品的改良剂和面团。根据本发明的烘焙产品有利地具有改善的健康益处。

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