WO2025096060A1 - Dough conditioner containing glycolipids and methods of making the same - Google Patents

Abstract

The present invention is directed to dough conditioners comprising inter alia, glycolipids. Such dough conditioners can extend the shelf life of baked goods such as breads and can be added to doughs used to make such baked goods. Glycolipids produced via fermentation processes also enable the creation of dough conditioners and doughs/baked goods that are free from traditional dough conditioners such as DATEM, ADA, EMG, etc. As a result, glycolipids can provide clean label options for baked goods with extended shelf lives.

Description

DOUGH CONDITIONER CONTAINING GLYCOLIPIDS

AND METHODS OF MAKING THE SAME

RELATED APPLICATIONS

[00001] The present application claims the priority benefit of U.S. Provisional Patent Application Serial No. 63/595,525, filed November 2, 2023, entitled DOUGH CONDITIONER CONTAINING GLYCOLIPIDS AND METHODS OF MAKING THE SAME, incorporated by reference in its entirety herein.

TECHNICAL FIELD OF THE INVENTION

[00002] The present invention is concerned with dough conditioners containing glycolipids. More particularly, the present invention relates to the use of glycolipids in dough to improve the handling properties of the dough and/or to improve desirable qualities of the baked dough product, especially of baked bread.

BACKGROUND OF THE INVENTION

[00003] Bread is one of the world’s staple foods. Consumers across the globe seek warm, freshly baked bread just out of the oven due to its appealing appearance, taste, smell and texture. Most consumers prefer bread with typical freshly baked characteristics such as a soft interior crumb texture and an outer crust. Furthermore, in many countries bread products with an open crumb structure are popular with consumers. Bakers and bakeries face the challenge of providing bread products that exhibit these desirable properties whilst at the same time ensuring that these properties are maintained throughout the distribution chain. Furthermore, industrial bakeries need to produce such bread products with the help of highly automated machinery operated at high throughputs to have profitable operations.

[00004] Over time, commercial bakers have used various dough treatments to provide desirable bread products adapted to commercial bakery conditions. Such traditional treatments have included compounds such as ascorbic acid, distilled monoglycerides, citrate ester of monoglycerides, diglycerides, ammonium chloride, enzymes, diacetyl tartaric acid ester of monoglycerides (DATEM), potassium bromate, calcium iodate, L-cystine, L- cysteine HC1, glycerol monostearate, sodium stearoyl lactylate (SSL), calcium stearoyl lactylate (CSL), azodicarbonamide (ADA), sucrose palmitate or sucrose ester, polyoxyethylene sorbitan monostearate or polysorbate, ethoxylated mono and diglycerides (EMG), iodates, bromates, soybean lecithin, and soybean lecithin enriched with lysophospholipids. And yet, even with these various options, an effective, predictable dough conditioner with clean labeling remains elusive.

SUMMARY OF THE INVENTION

[00005] The inventors have unexpectedly discovered that the addition of glycolipids to baked goods has the desirable effect of improving the volume and cell structure of baked goods such as bread. Heretofore, glycolipids such as sophorolipds and rhamnolipids have been used in products such as cleaners and personal care products but have not seen as effective and efficient use in foods such as baked goods.

[00006] In particular, these inventors have developed a dough conditioner comprising at least one glycolipid. The glycolipid can include a sophorolipid, a rhamnolipid, a cellobiose lipid, a glycosylated mycolate, an oligosaccharide lipid, a glycosylated fatty alcohol, a trehalose lipid, a mannosylerythritol lipid, a glycosylated macrolactone, a glycosylated macrolactam, a glycomacrodiolide, a glycol-carotenoid, a glycol-terpenoid, a glycosylated hopanoid, a glucosyl-di-xylosyl lipid, a polyol fatty acid ester, a glucosyl lipid, a mannosyl lipid, a glycosylated polyketide, a glucosyl-galactosyl lipid, a glycosylated sterol, or combinations thereof.

[00007] In some embodiments, an effective amount of the glycolipid that can be added to a dough is from about 0.01 % to about 5% w/w/ by weight of the dough.

[00008] In addition to the glycolipid, the inventive dough condition can also include enzymes, additional emulsifiers, and combinations thereof. In preferred embodiments, the inventive dough conditioner is free of traditional dough conditioners.

[00009] Along with the dough conditioner, these inventors have also developed a method of making a baked good comprising the steps of adding an effective amount of a dough conditioner comprising at least one glycolipid to a dough to create a conditioned dough and baking the conditioned dough.

[000010] Further, these inventors have also developed baked goods comprising a dough conditioner comprising at least one glycolipid in an amount of from about 0.005% to about 5% w/w by weight of the baked good. In some preferred embodiments, the baked goods are free of traditional dough conditioners.

DETAILED DESCRIPTION OF THE INVENTION

[000011] Accordingly, in some embodiments, a dough conditioner comprises at least one glycolipid. As used herein, the term “glycolipid” refers to the class of lipids covalently bonded to carbohydrates such that they are amphiphilic molecules such as sophorolipids, rhamnolipids, cellobiose lipids, trehalose lipids, mannosylerythritol lipids (MEL), or combinations thereof. In preferred embodiments, the glycolipids are microbially produced via fermentation processes. These microbially-produced, amphiphilic glycolipids can take lactonic and/or acidic forms and are also known as biosurfactants. In some embodiments, the microbially-produced, amphiphilic glycolipids have a pH from about 5 to about 9. In other embodiments, they have a pH from about 6 to about 9 while in still other embodiments, they have a pH from about 5 to about 7.

[000012] In certain embodiments, the glycolipid has a hydrophile-lipophile balance (HLB) value appropriate for the type of dough being conditioned. HLB is the balance of the size and strength of the hydrophilic and lipophilic moieties of a surface-active molecule. In water/oil and oil/water emulsions, the polar moiety of the surface-active molecule orients towards the water, and the non-polar group orients towards the oil, thus lowering the interfacial tension between the oil and water phases. Proper HLB is required for a stable emulsion to be formed.

[000013] HLB values range from 0 to 20, with lower HLB (e.g., 10 or less) being more oil-soluble and suitable for water-in-oil emulsions, and higher HLB (e.g., 10 or more) being more water-soluble and suitable for oil-in-water emulsions.

[000014] Amphiphilic molecules and emulsifiers in general are notoriously unpredictable when used in complex systems such as foods. Even when the structure of a given compound is known, it is difficult to know the correct amount to use and whether the compound will have unintended consequences that limit or prohibit the use of the compound. This unpredictability is made worse when using microbially produced materials which are not pure compounds. Therefore, determining an effective amount of a microbially-produced glycolipid requires extensive experimental work.

[000015] These inventors have invested considerable efforts in determining an effective amount of microbially-produced glycolipids for baked goods systems such as bread. In some embodiments, the effective amount ranges from 0.001% to about 10% w/w by weight of the baked good. In other embodiments, the effective amount ranges from about 0.01% to about 5% w/w by weight of the dough used to make the bread.

[000016] The term "dough" as used herein includes various types of dough, including dough for bread, pies, cakes, bagels, English muffins, croissants, sweet doughs, pizzas, doughnuts and rice cakes. Dough is typically prepared by combining a farinaceous powder, such as wheat flour, as the main component with water and other optional materials such as oils and fats, sugars, dairy products, eggs, yeast nutrients, enzymes, emulsifying agents, in the presence or absence of yeast cultures, followed by kneading. The term "bread" as used herein refers to products obtained by steaming, baking or frying the above defined various types of dough.

[000017] In some embodiments, the dough conditioner composition may contain any bakery ingredients that are commonly applied in dough conditioner compositions. In some embodiments, the dough conditioner includes at least one enzyme, at least one additional emulsifier, at least one oxidizing agent, or combinations thereof.

[000018] In particular, the dough conditioner composition may advantageously contain at least 0.1 wt.% of a bakery ingredient selected from the group consisting of additional emulsifiers, yeast, baking powder, flour, fat, oxidizing agents, acids and enzyme preparations containing at least one alpha-amylase and/or hemicellulase activity, especially ingredients selected from the group consisting of emulsifiers, yeast, baking powder, flour, fat and enzyme preparations containing at least one alpha- amylase and/or hemicellulase activity.

[000019] In some embodiments, dough will include a source of starch, such as those selected from the group consisting of wheat flour, rye flour, oat flour, barley flour, triticale flour, rice flour, tapioca starch, com starch, wheat starch, rice starch, potato starch, com flour, and potato flour. The source of starch will typically be included to provide levels of from about 50% to about 95% by weight starch, and preferably from about 65% to about 85% by weight starch, based upon the total weight of the flour taken as 100% by weight. When flour is the source of starch, this will typically result in flour levels of from about 40% to about 70% by weight flour, and preferably from about 50% to about 60% by weight flour, based upon the total weight of the dough taken as 100% by weight.

[000020] In embodiments including yeast, the yeast used can be any yeast conventionally used in yeast-raised bakery products, with cream and compressed yeast being preferred. [000021] In embodiments including mold inhibitors, preferred mold inhibitors include those selected from the group consisting of calcium and/or sodium propionate (including various cultured or fermented mold inhibitors such as cultured dextrose, wheat starch ferment, etc.), potassium sorbate, vinegar, raisin juice concentrate, and mixtures thereof.

[000022] The preferred oil or fat is selected from the group consisting of soy oil, partially hydrogenated soy oil, lard, palm oil, corn oil, cottonseed oil, canola oil, and mixtures thereof.

[000023] In embodiments where the dough conditioner includes at least one enzyme, the at least one enzyme can include an anti-staling enzyme, a maltogenic alpha-amylase, a hemicellulase, a xylanase, a cellulase, a transglutaminase, a glucose oxidase, a hexose oxidase, a protease, an aminopeptidase, a thermally-stable amyloglucosidase, a raw starch degrading amyloglucosidase, a lipase, a phospholipase, a glycolipase,, or combinations thereof.

[000024] In some embodiments, the additional emulsifiers can include glycerides (e.g., mono-, di-, triglycerides, including ethyoxylated or phosphated derivatives of the foregoing glycerides, and mixtures thereof), propylene glycol esters, fatty acids and their salts, sorbitan esters of fatty acids (mono-, di-, triesters, including ethoxylated derivatives of the foregoing esters, and mixtures thereof), lactic acid esters of fatty acids and their salts (e.g., sodium stearoyl lactylate (“SSL”)), calcium stearoyl lactylate (“CSL”), glycerol monostearate, sucrose esters of fatty acids, polyglycerol esters of fatty acids, acid esters of mono- and diglycerides (e.g., acetic acid esters (“ACETEM”)), lactic acid esters (“LACTEM”), citric acid esters (“CITREM”), diacetyl tartaric acid esters (“DATEM”), tartaric acid esters (“TATEM”), mixed acetic and tartaric acid esters (“MATEM”) of mono- and/or diglycerides), lecithins, lecithins enriched with lysophospholipids, and mixtures of the foregoing.

[000025] In some embodiments, the preferred additional emulsifier is a lecithin and in particularly preferred embodiments, the lecithin is a soy lecithin.

[000026] In preferred embodiments, the dough conditioner does not contain DATEM and thus is free of DATEM. By using a dough conditioner without DATEM, consumers are more likely to react positively because the baked good will have a clean product label devoid of the term DATEM and will instead reflect the use of microbially derived biosurfactants.

[000027] In some embodiments, it is preferred that the dough conditioner be provided as a solid at room temperatures (i.e., about 70-72°F or 21-22°C). Even more preferably, that solid is in the form of particles (which includes beads, flakes and granules), preferably having an average size using their largest surface-to-surface dimension of from about 1 micron to about 1 ,000 micron, more preferably from about 100 microns to about 750 microns, and even more preferably from about 200 microns to about 500 microns. This average size is determined by sieve analysis. A molten or liquid dough conditioner can be spray congealed or spray dried following conventional such processes to be transformed into dry particulate form. Additionally, an already solid dough conditioner can be flaked and/or grinded, as needed, to the desired size.

[000028] Preferably, the dough conditioner is also substantially liquid-free. That is, the dough conditioner comprises less than about 1 % by weight, preferably less than about 0.5% by weight, and preferably about 0% by weight oil, water, and/or other liquid ingredients. Even more preferably, the dough conditioner is both substantially liquid-free and in solid form. “Liquid” as used in this context refers to a substance that is flowable at room temperatures (i.e., about 70-72°F or 21-22°C).

[000029] In some embodiments, to facilitate providing the dough conditioner in solid form, the at least one glycolipid included in the dough conditioner is converted from a liquid to a solid by encapsulating, plating, adsorption, absorption, or combinations thereof.

[000030] For embodiments where a liquid dough conditioner is preferred, the fat component of the dough conditioner can include a liquid fat/oil and the other non-fat dough conditioner components including the glycolipids can be suspended in the liquid fat component. In some preferred embodiments involving a liquid dough conditioner, the fat component of the dough conditioner is an additional emulsifier such as lecithin.

[000031] In some embodiments, a dough comprises a dough conditioner comprising at least one glycolipid in an amount of from about 0.01% to about 5% w/w by weight of the dough. In some embodiments, the dough containing the dough conditioner comprising at least one glycolipid is free of traditional dough conditioners in such as DATEM.

[000032] In some embodiments, a baked good comprises a dough conditioner comprising at least one glycolipid in an amount of from about 0.005% to about 5% w/w by weight of the baked good.

[000033] In some embodiments, the baked good containing the dough conditioner comprising at least one glycolipid is free of traditional dough conditioners such as ascorbic acid, distilled monoglycerides, citrate ester of monoglycerides, diglycerides, ammonium chloride, enzymes, diacetyl tartaric acid ester of monoglycerides (DATEM), potassium bromate, calcium iodate, L-cystine, L-cysteine HC1, glycerol monostearate, sodium stearoyl lactylate (SSL), calcium stearoyl lactylate (CSL), azodicarbonamide (ADA), sucrose palmitate or sucrose ester, polyoxyethylene sorbitan monostearate or polysorbate, ethoxylated mono and diglycerides (EMG), iodates, bromates, soybean lecithin, and soybean lecithin enriched with lysophospholipids.

[000034] In particular preferred embodiments, the dough conditioner is free of at least one traditional dough conditioner including a distilled monoglyceride, a citrate ester of monoglycerides, a diglyceride, an ammonium chloride, a diacetyl tartaric acid ester of monoglycerides (DATEM), a potassium bromate, a calcium iodate, a L-cystine, a L-cysteine HO, a glycerol monostearate, a sodium stearoyl lactylate (SSL), a calcium stearoyl lactylate (CSL), an azodicarbonamide (ADA), a sucrose palmitate, a sucrose ester, a polyoxyethylene sorbitan monostearate, a polysorbate, an ethoxylated mono and diglycerides (EMG), an iodate, a bromate, or combinations thereof.

[000035] In even more preferred embodiments, the dough conditioner is free of at least one traditional dough conditioner including a diacetyl tartaric acid ester of monoglycerides (DATEM), a potassium bromate, a calcium iodate, a sodium stearoyl lactylate (SSL), a calcium stearoyl lactylate (CSL), an azodicarbonamide (ADA), an ethoxylated mono and diglycerides (EMG), or combinations thereof.

[000036] In addition to dough conditioner compositions, these inventors have also developed method of making baked goods comprising the steps of adding a dough conditioner comprising at least one glycolipid to a dough to create a conditioned dough and baking the conditioned dough.

[000037] In some embodiments, the dough conditioner is added to the dough with the lipid-based ingredients including any fats or oils used in the dough formulation.

[000038] In some embodiments, the dough conditioner comprising at least one glycolipid is provided as a pre-mix. In some embodiments, the pre -mix is a blend of fats and oils mixed with the glycolipid at a ratio of from about 1 part glycolipid to 16 parts fats and/or oils to about 1 part glycolipid to about 4 parts fats and/or oils.

[000039] Other methods include a method of improving a dough by adding an effective amount of a dough conditioner comprising at least one glycolipid to the dough prior to baking to create a conditioned dough and then baking the conditioned dough.

[000040] In some embodiments, the improvement can include an increase in the extensibility of the dough, wherein said extensibility is not accompanied by a loss in dough stability and/or proofing stability. In other embodiments, the improvement includes an increase in the specific volume of a baked dough product, and/or a decrease in air cell size, an improvement in crumb texture, or combinations thereof. [000041] Still other methods include a method of extending the shelf life of a baked good comprising the steps of adding at least one glycolipid and at least one enzyme to a dough to create an enzyme treated dough and baking the enzyme treated dough.

[000042] The at least one enzyme which helps to extend the shelf life of the baked good can include anti-staling enzymes such as maltogenic alpha amylases; other enzymes such as hemicellulases, xylanases, cellulases, transglutaminases, glucose oxidases, hexose oxidases, proteases, aminopeptidases, thermally-stable amyloglucosidases, raw starch degrading amyloglucosidases, lipases, phospholipases, glycolipases,; or combinations thereof.

[000043] MANUs and AGUs are measures of the enzymatic activity of an amylase and an amyloglucosidase, respectively. As used herein, one unit of MANU (Maltogenic Amylase Novo Unit) is defined as the amount of enzyme required to release one qmol of maltose per minute at a concentration of 10 mg of maltotriose (Sigma M 8378) substrate per ml of 0. 1 M citrate buffer, pH 5.0 at 37C for 30 minutes. One unit of AGU (Amyloglucosidase Unit) is defined as the amount of enzyme required to hydrolyze 1 pmol maltose per minute at a substrate concentration of 100 milimole maltose in a 0. 1 M acetate buffer, pH 4.3 at 37C. In either instance, the amounts of maltose in pmol can be determined by comparing the final solution to a standard maltose solution.

[000044] In some embodiments, the preferred thermally-stable amyloglucosidase will have an optimum temperature of at least about 60C, preferably from about 60C to about 85C, more preferably from about 70C to about 85C, and even more preferably from about 75C to about 80C, when assayed at a pH of about 4.5. As used herein, "optimum temperature" of an enzyme refers to the temperature at which the enzyme activity is highest at the designated assay condition.

[000045] In one embodiment, the thermally- stable amyloglucosidases utilized will have an optimal pH (i.e., the pH at which the enzyme activity is highest at the designated assay condition) of from about 3.0 to about 7.0, preferably from about 4.0 to about 6.0, and more preferably from about 4.5 to about 5.5 when assayed with 1 mM CaC12 .

[000046] In embodiments including thermally-stable amyloglucosidases, the effective amount will be at least about 300 AGU/kg flour, preferably from about 500 to about 1,500 AGU/kg flour, and more preferably from about 750 to about 1250 AGU/kg flour.

[000047] Preferred raw starch degrading amyloglucosidases will have heat stability up to about 70C, but will preferably lose activity rather rapidly above 70C. Thus, preferred raw starch degrading amyloglucosidases for use in the present invention will have a half-life (Tl/2) of from about 1 minute to about 20 minutes at about 70C, preferably from about 3 minutes to about 15 minutes at about 70C, and more preferably from about 3 minutes to about 10 minutes at about 70C.

[000048] Suitable raw starch degrading amyloglucosidases are disclosed in International Publication No. 2012/088303 and Purification and Properties of a Thermophilic Amyloglucosidase from Aspergillus niger, W. Fogarty et.al., Eur J Appl Microbiol Biotechnol (1983) 18:271-278, incorporated by reference herein. Those produced from Aspergillus are preferred, and particularly preferred include those derived from strains selected from the group consisting of Aspergillus niger (such as that sold under the name AMG® 1 100, by Novozymes, Denmark).

[000049] In embodiments include raw starch degrading amyloglucosidases, the effective amount will be from about 0 to about 5000 AGU/kg flour, preferably from about 100 to about 2500 AGU/kg flour, and more preferably from about 500 to about 1000 AGU/kg flour.

[000050] The most preferred anti-staling amylase is a maltogenic amylase, more preferably a maltogenic a-amylase, and even more preferably a maltogenic a-exoamylase. Other anti-staling enzymes can include beta amylases. The most preferred such amylase is sold under the name NOVAMYL by Novozymes A/S and is described in U.S. Patent No. RE38,507, incorporated by reference herein. This maltogenic amylase is producible by Bacillus strain NCIB 11837, or one encoded by a DNA sequence derived from Bacillus strain NCIB 11837 (the maltogenic amylase is disclosed in U.S. Pat. No. 4,598,048 and U.S. Pat. No 4,604,355, the contents of which are incorporated herein by reference). Another antistaling maltogenic amylase which may be used in the present process is a maltogenic [1- amylase, producible by Bacillus strain NCIB 11608 (disclosed in EP 234 858, the contents of which are hereby incorporated by reference). Another suitable anti-staling enzyme for use in the present invention is available from DuPont Danisco under the names POWERFresh® G4 and POWERFresh® G+. Additionally, U.S. Patent Application Publication No. 2009/0297659 (incorporated by reference herein) discloses suitable amylases.

[000051] Some of the other enzymes that can be included in the invention in addition to the anti-staling enzyme(s) include those selected from the group consisting of fungal amylases, bacterial alpha-amylase from Bacillus subtilis, hemi-cellulases, xylanases, proteases, glucose oxidases, hexose oxidases, lipases, phospholipases, asparaginases, and cellulases. [000052] In embodiments including a maltogenic amylase, the effective amount will be from about 0 to about 20,000 MANU/kg flour, preferably from about 1,000 to about 10,000 MANU/kg flour, and more preferably from about 3,000 to about 5,000 MANU/kg flour.

[000053] In embodiments including other enzymes such as hemicellulases, and aminopeptidases, the effective amount will be from about 0 to about 2000 ppm, preferably from about 20 to about 300 ppm, and more preferably from about 100 to about 200 ppm.

[000054] In some embodiments, the shelf life extension includes an anti-staling effect. [000055] The transitional term “comprising,” which is synonymous with “including,” or “containing,” is inclusive or open-ended and does not exclude additional, unrecited elements or method steps. By contrast, the transitional phrase “consisting of’ excludes any element, step, or ingredient not specified in the claim. The transitional phrase “consisting essentially of’ limits the scope of a claim to the specified materials or steps “and those that do not materially affect the basic and novel characteristic(s)” of the claimed invention. Use of the term “comprising” contemplates other embodiments that “consist” or “consist essentially of’ the recited component(s). Unless specifically stated or obvious from context, as used herein, the term "or" is understood to be inclusive. Unless specifically stated or obvious from context, as used herein, the terms “a,” “and” and “the” are understood to be singular or plural.

[000056] Unless specifically stated or obvious from context, as used herein, the term “about” is understood as within a range of normal tolerance in the art, for example, within 2 standard deviations of the mean. “About” can be understood as within 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, 0.1%, 0.05%, or 0.01% of the stated value.

[000057] Ranges provided herein are understood to be shorthand for all of the values within the range. For example, a range of 1 to 20 is understood to include any number, combination of numbers, or sub range from the group consisting 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 1 1, 12, 13, 14, 15, 16, 17, 18, 19, 20, as well as all intervening decimal values between the aforementioned integers such as, for example, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, and 1.9. With respect to sub-ranges, “nested sub-ranges” that extend from either end point of the range are specifically contemplated. For example, a nested sub-range of an exemplary range of 1 to 50 may comprise 1 to 10, 1 to 20, 1 to 30, and 1 to 40 in one direction, or 50 to 40, 50 to 30, 50 to 20, and 50 to 10 in the other direction.

OVERVIEW [000058] 1. A dough conditioner comprising at least one glycolipid.

[000059] 2. The dough conditioner of claim 1 , wherein the at least one glycolipid includes a sophorolipid, a rhamnolipid, a cellobiose lipid, a glycosylated mycolate, an oligosaccharide lipid, a glycosylated fatty alcohol, a trehalose lipid, a mannosylerythritol lipid, a glycosylated macrolactone, a glycosylated macrolactam, a glycomacrodiolide, a glycol-carotenoid, a glycol-terpenoid, a glycosylated hopanoid, a glucosyl-di-xylosyl lipid, a polyol fatty acid ester, a glucosyl lipid, a mannosyl lipid, a glycosylated polyketide, a glucosyl-galactosyl lipid, a glycosylated sterol, or combinations thereof.

[000060] 3. The dough conditioner of claim 1 , wherein the at least one glycolipid is a microbially produced amphiphilic glycolipid.

[000061] 4. The dough conditioner of claim 1, wherein an effective amount of glycolipid is added to a dough.

[000062] 5. The dough conditioner as in claim 4, wherein the effective amount of glycolipid is from about 0.01 to about 5% w/w by weight of the dough.

[000063] 6. The dough conditioner of claim 1, further comprising at least one enzyme, at least one additional emulsifier, or combinations thereof.

[000064] 7. The dough conditioner of claim 6, wherein the at least one enzyme is an anti-staling enzyme, a maltogenic alpha-amylase, a hemicellulase, a xylanase, a cellulase, a transglutaminase, a glucose oxidase, a hexose oxidase, a protease, an aminopeptidase, a thermally-stable amyloglucosidase, a raw starch degrading amyloglucosidase, a lipase, a phospholipase, a glycolipase, or combinations thereof.

[000065] 8. The dough conditioner of claim 7, wherein the maltogenic alphaamylase has an effective amount of from about 0 to about 20,000 MANU/kg flour.

[000066] 9. The dough conditioner of claim 6, wherein the at least one additional emulsifier includes a lecithin.

[000067] 10. The dough conditioner of claim 1 , wherein the dough conditioner is a particulate solid.

[000068] 11. The dough conditioner of claim 1 , wherein the dough conditioner is a liquid.

[000069] 12. The dough conditioner of claim 1 , wherein the dough conditioner is free of at least one traditional dough conditioner.

[000070] 13. The dough conditioner of claim 12, wherein the at least one traditional dough conditioner includes a distilled monoglyceride, a citrate ester of monoglycerides, a diglyceride, an ammonium chloride, a diacetyl tartaric acid ester of monoglycerides (DATEM), a potassium bromate, a calcium iodate, a L-cystine, a L-cysteine HC1, a glycerol monostearate, a sodium stearoyl lactylate (SSL), a calcium stearoyl lactylate (CSL), an azodicarbonamide (ADA), a sucrose palmitate, a sucrose ester, a polyoxyethylene sorbitan monostearate, a polysorbate, an ethoxylated mono and diglycerides (EMG), an iodate, a bromate, or combinations thereof.

[000071] 14. The dough conditioner of claim 13 , wherein the at least one traditional dough conditioner includes a diacetyl tartaric acid ester of monoglycerides (DATEM), a potassium bromate, a calcium iodate, a sodium stearoyl lactylate (SSL), a calcium stearoyl lactylate (CSL), an azodicarbonamide (ADA), an ethoxylated mono and diglycerides (EMG), or combinations thereof.

[000072] 15. A method of making a baked good comprising the steps of adding an effective amount of a dough conditioner comprising at least one glycolipid to a dough to create a conditioned dough and baking the conditioned dough.

[000073] 16. A baked good comprising a dough conditioner comprising at least one glycolipid in an amount of from about 0.005% to about 5% w/w by weight of the baked good. [000074] 17. The baked good of claim 16, wherein the baked good is free of at least one traditional dough conditioner.

[000075] 18. A dough comprising a dough conditioner comprising a glycolipid in an amount of from about 0.01% to about 5% w/w by weight of the dough.

[000076] 19. The dough of claim 18, wherein the dough is free of at least one traditional dough conditioner.

[000077] 20. A method of improving a dough comprising the steps of adding an effective amount of a dough conditioner comprising at least one glycolipid to the dough prior to baking to create a conditioned dough and then baking the conditioned dough.

[000078] 21. A method of extending the shelf life of a baked good comprising the steps of adding at least one glycolipid and at least one enzyme to a dough to create an enzyme treated dough and baking the enzyme treated dough.

[000079] The invention is further illustrated by means of the following examples.

EXAMPLES

Example 1 - Whole Wheat Breads [000080] Table 1 - Base Whole Wheat Bread Formula

‘Enzyme blend available from Corbion

² Anti-staling enzyme blend available from Corbion

Table 2 - Variable Ingredients (Baker's %)

[000081] Process Steps:

1. Mix dry ingredients

2. Blend Glycolipid with Soy Oil and add to dry ingredient mixture

3. Chill the water and add to mixing bowl

4. Add dry ingredients with blended glycolipid and oil to chilled water

5. Add yeast

6. Mix for 2 minutes on low speed

7. Mix 11-13 minutes on medium speed

8. Rate each dough 1-14

9. Cover doughs with a towel and rest for 5 minutes

10. Cut into 6 portions, round, and allow to rest for another 5 minutes

11. Sheet, roll, and place into greased baking pan

12. Place in proofing box until dough height reaches proofing template

13. Record proofing time

14. Shock 4 of the 6 portions for each variant

15. Bake all portions of all variants at 41 OF for 24 minutes

16. De-pan and measure center heights

17. Cool for 1 hour

18. Bag and seal

[000082] Testing

1. Volume - measure and compare shocked portions of each variant

Table 3 - Volumes for Variants 1 to 6

Table 4 - Volumes for Variants 8 to 14

[000083] Incorporating glycolipids in baked goods such as whole wheat bread had the surprising effect of improving bread volume even in doughs subjected to shock treatment and glycolipids performed comparably to traditional materials such as DATEM and soy lecithin. [000084] Shock treatment can be performed using any controlled manner. For these experiments, the dough shock treatment involved placing a proofed dough on supports such that when the supports are removed, the proofed dough dropped a distance of about 8.5 cm. The volume after baking was then measured and reported as the shocked volume. Each value in the chart represents the average of 4 loaves of bread each of which was subjected to the shock treatment.

Claims

CLAIMS What is claimed is:

1. A dough conditioner comprising at least one glycolipid.

2. The dough conditioner of claim 1 , wherein the at least one glycolipid includes a sophorolipid, a rhamnolipid, a cellobiose lipid, a glycosylated mycolate, an oligosaccharide lipid, a glycosylated fatty alcohol, a trehalose lipid, a mannosylerythritol lipid, a glycosylated macrolactone, a glycosylated macrolactam, a glycomacrodiolide, a glycol-carotenoid, a glycol-terpenoid, a glycosylated hopanoid, a glucosyl-di-xylosyl lipid, a polyol fatty acid ester, a glucosyl lipid, a mannosyl lipid, a glycosylated polyketide, a glucosyl-galactosyl lipid, a glycosylated sterol, or combinations thereof.

3. The dough conditioner of claim 1, wherein the at least one glycolipid is a microbially produced amphiphilic glycolipid.

4. The dough conditioner of claim 1 , wherein an effective amount of glycolipid is added to a dough.

5. The dough conditioner as in claim 4, wherein the effective amount of glycolipid is from about 0.01 to about 5% w/w by weight of the dough.

6. The dough conditioner of claim 1, further comprising at least one enzyme, at least one additional emulsifier, or combinations thereof.

7. The dough conditioner of claim 6, wherein the at least one enzyme is an anti-staling enzyme, a maltogenic alpha-amylase, a hemicellulase, a xylanase, a cellulase, a transglutaminase, a glucose oxidase, a hexose oxidase, a protease, an aminopeptidase, a thermally-stable amyloglucosidase, a raw starch degrading amyloglucosidase, a lipase, a phospholipase, a glycolipase, or combinations thereof.

8. The dough conditioner of claim 7, wherein the maltogenic alpha-amylase has an effective amount of from about 0 to about 20,000 MANU/kg flour.

9. The dough conditioner of claim 6, wherein the at least one additional emulsifier includes a lecithin.

10. The dough conditioner of claim 1, wherein the dough conditioner is a particulate solid.

11. The dough conditioner of claim 1 , wherein the dough conditioner is a liquid.

12. The dough conditioner of claim 1, wherein the dough conditioner is free of at least one traditional dough conditioner.

13. The dough conditioner of claim 12, wherein the at least one traditional dough conditioner includes a distilled monoglyceride, a citrate ester of monoglycerides, a diglyceride, an ammonium chloride, a diacetyl tartaric acid ester of monoglycerides (DATEM), a potassium bromate, a calcium iodate, a L-cystine, a L-cysteine HC1, a glycerol monostearate, a sodium stearoyl lactylate (SSL), a calcium stearoyl lactylate (CSL), an azodicarbonamide (ADA), a sucrose palmitate, a sucrose ester, a polyoxyethylene sorbitan monostearate, a polysorbate, an ethoxylated mono and diglycerides (EMG), an iodate, a bromate, or combinations thereof.

14. The dough conditioner of claim 13, wherein the at least one traditional dough conditioner includes a diacetyl tartaric acid ester of monoglycerides (DATEM), a potassium bromate, a calcium iodate, a sodium stearoyl lactylate (SSL), a calcium stearoyl lactylate (CSL), an azodicarbonamide (ADA), an ethoxylated mono and diglycerides (EMG), or combinations thereof.

15. A method of making a baked good comprising the steps of adding an effective amount of a dough conditioner comprising at least one glycolipid to a dough to create a conditioned dough and baking the conditioned dough.

16. A baked good comprising a dough conditioner comprising at least one glycolipid in an amount of from about 0.005% to about 5% w/w by weight of the baked good.

17. The baked good of claim 16, wherein the baked good is free of at least one traditional dough conditioner.