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BAKING MIXES AND PROCESSES FOR MAKING THE SAME
BRIEF SUMMARY OF THE INVENTION
[0005] In one aspect, the present invention provides processes for the production of baking mixes for the baking industry. Processes according to certain embodiments of the present invention include a step of sprouting a whole grain to provide a sprouted whole grain. The whole grain to be sprouted naturally includes native amounts of starch, sugar, total vitamin content, and all other native phyto-compounds. After the whole grain has been sprouted to the desired degree, a mash including particulated sprouted whole grain is prepared. The particulated sprouted whole grain can be obtained by crushing, grinding, or the like. At least a portion of the native starch can be enzymatically converted into glucose to provide a sprouted whole grain bread mix having an amount of sugar greater than the amount of native sugar in the whole grain due solely to the conversion of starch to glucose. That is, in certain embodiments the increased amount of sugar is attributed only to the conversion of the native starch to glucose. Beneficially, the resulting bakery mixes eliminate or mitigate the amount of formulated sugar added to bread and other bakery products.
[0006] In certain preferred embodiments, the present invention provides processes for the production of bakery mixes including an initial step of cleaning a whole grain to remove foreign material. After an initial cleaning, the whole grain can be soaked for 1-15 hours (e.g., 6-9 hours) in water having a temperature preferably from 20-30° C. to hydrate the whole grain. After the whole grain has been hydrated to the desired degree from soaking in water, the hydrated grain can simply be allowed to sprout from 10-40 hours (e.g., 20-30 hours) to provide a sprouted whole grain. The sprouted whole grain can be cooked in boiling water for at least 15 minutes, pressure cooked (e.g. 30 psi) for about 5-30 minutes (e.g., 10-20 minutes), or boiled and pressure cooked to gelatinize starch present in the whole grain. The cooked whole grain is then further processed in a manner to increase the surface area of the sprouted whole grain. For instance, the surface area of the sprouted whole grain can be increased by grinding, crushing, or extruding the sprouted whole grain to provide a mash. The resulting mash can be fermented for about 1-12 hours (e.g., 2-5 hours) at a temperature ranging from 20 to 60° C. (e.g., 30 to 40° C.) using a budding yeast (e.g., Saccharomyces cerevisiae). Preferably, this fermentation step utilizes Saccharomyces cerevisiaeor with 1-3% yeast solids to which enzyme-active wheat or barley malt (150-230° L) is added so that at least a portion of the gelatinized starch is converted into maltose and dextrins. Through the action of the yeast fermentation step, the pH of the mash is reduced to from 4-6 (e.g., 4.5-5.5). After the addition of the malt and yeast fermentation of the mash, an initial hydrolysis of the mash is performed to hydrolyze starch, primarily, into dextrins and maltose. In certain embodiments, the temperature of the fermented mash is increased to about 45 to 65° C. for 10 to 50 minutes (e.g., 25-35 minutes) to malt-hydrolyze the mash followed by increasing the temperature to about 70 to 80° C. for 10 to 50 minutes (e.g., 25-35 minutes). A subsequent fermentation can be performed to further hydrolyze the dextrins and maltose into glucose. In certain embodiments, for instance, fungal glucoamylase can be added to the fermented and enzyme-hydrolyzed mash to further hydrolyze the dextrins and maltose into glucose. The hydrolysis of the dextrins and maltose into glucose can be carried out at a temperature from about 50 to 70° C. for about 30 minutes to about 4 hours according to certain embodiments of the present invention. After the desired degree of conversion to glucose has been obtained, the mash temperature is preferably increased (e.g., increased to at least 90° C. for about 15 minutes or more) such that certain constituents in the mash are heat-denatured (e.g., to inactivate all enzymes) to provide a sprouted whole grain bread mix having an amount of sugar greater than the amount of native sugar in the whole grain due solely to the conversion of the native starch to glucose.
[0007] In another aspect, the present invention provides bakery mixes (e.g., wet and-dry-bread mixes). Bread mixes according to embodiments of the present invention can include sprouted whole grain particulates, in which the bread mix has a starch content of less than 50% by weight calculated on a dry basis and a glucose content ranging from 10-75% by weight calculated on a dry basis in the absence of the addition of formulated sugar. That is, the glucose content of the final mix is due entirely to the conversion of native starch into glucose, not the addition of non-native sugar or sugar derived from non-native starch or saccharides.
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