Antistaling Process For Flat Bread

Abstract

The present invention relates to a process for retarding the staling of flat breads, as well as flat breads obtainable by the method of the invention.

1 - 20 . (canceled) 
     
     
         21 . A method for preparing a flat bread composition, comprising adding one or more raw starch degrading enzymes to a dough used to prepare flat bread. 
     
     
         22 . The method of  claim 21 , further comprising baking the dough to make flat bread. 
     
     
         23 . The method of  claim 21 , wherein the dough used to prepare the flat bread comprises flour selected from the group consisting of wheat flour, corn flour, rye flour, barley flour, oat flour, rice flour, sorghum flour, and a combination thereof. 
     
     
         24 . The method of  claim 21 , wherein the dough used to prepare the flat bread comprises wheat flour. 
     
     
         25 . The method of  claim 22 , comprising
 a) making a dough comprising one or more raw starch degrading enzymes,   b) proofing the dough, and   c) baking the dough to prepare a flat bread.   
     
     
         26 . The method of  claim 22 , comprising
 a) making a dough comprising one or more raw starch degrading enzymes,   b) proofing, sheeting and shaping the dough, and   c) baking the dough to prepare a flat bread.   
     
     
         27 . The method of  claim 22 , wherein the method further comprises the step of packaging the flat bread. 
     
     
         28 . The method of  claim 21 , wherein any one or more steps is automated or semi-automated. 
     
     
         29 . The method of  claim 22 , wherein the flat bread has a softness at 4 hours post baking which is better than the softness of a flat bread which is prepared under the same conditions, but without treatment with one or more raw starch degrading enzymes. 
     
     
         30 . The method of  claim 22 , wherein the flat bread has a softness at 24 hours post baking which is better than the softness of a flat bread which is prepared under the same conditions, but without treatment with one or more raw starch degrading enzymes. 
     
     
         31 . The method of  claim 22 , wherein the flat bread has a softness at 48 hours post baking which is better than the softness of a flat bread which is prepared under the same conditions, but without treatment with one or more raw starch degrading enzymes. 
     
     
         32 . The method of  claim 21 , wherein the flat bread dough is stored for 7 days prior to baking. 
     
     
         33 . The method of  claim 21 , wherein the dough further comprises one or more enzymes selected from the group consisting of pentosanases, lipolytic enzymes, xylanases, proteases, transglutaminases, cellulytic, acyltransferases, protein disulfide isomerases, a pectinases, a pectate lyases, an oxidoreductases or oxidases, alpha-amylases, glucoamylases, and maltogenic alpha-amylases. 
     
     
         34 . The method of any  claim 21 , wherein the one or more raw starch degrading enzymes is an alpha-amylase. 
     
     
         35 . The method of  claim 21 , wherein the one or more raw starch degrading enzymes is an acid alpha-amylase. 
     
     
         36 . The method of  claim 21 , wherein the one or more raw starch degrading enzymes is a glucoamylase. 
     
     
         37 . The method of  claim 21 , wherein the one or more raw starch degrading enzymes is an alpha-amylase and a glucoamylase. 
     
     
         38 . A flat bread obtainable by a method of  claim 21 . 
     
     
         39 . A flat bread dough composition comprising one or more raw starch degrading enzymes. 
     
     
         40 . A flat bread dough premix comprising one or more raw starch degrading enzymes and flour selected from the group consisting of wheat flour, corn flour, rye flour, barley flour, oat flour, rice flour, sorghum flour, soy flour or flour from pulses like gram flour and combinations thereof.