CA2079839A1 - Calcium peroxide and ascorbic acid containing compositions as replacements for bromate in breadmaking - Google Patents
Calcium peroxide and ascorbic acid containing compositions as replacements for bromate in breadmakingInfo
- Publication number
- CA2079839A1 CA2079839A1 CA 2079839 CA2079839A CA2079839A1 CA 2079839 A1 CA2079839 A1 CA 2079839A1 CA 2079839 CA2079839 CA 2079839 CA 2079839 A CA2079839 A CA 2079839A CA 2079839 A1 CA2079839 A1 CA 2079839A1
- Authority
- CA
- Canada
- Prior art keywords
- composition
- dough
- bromate
- acid
- improver
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
- A21D2/04—Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/22—Ascorbic acid
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
Compositions consisting essentially of calcium peroxide, iron salt(s) and ascorbic acid which provide improver activity suitable for the replacement of known bromate improvers in bread dough by providing for reproducible, controllable conversion of ascorbic acid to dehydroascorbic acid and processes for their use are provided.
Compositions consisting essentially of calcium peroxide, iron salt(s) and ascorbic acid which provide improver activity suitable for the replacement of known bromate improvers in bread dough by providing for reproducible, controllable conversion of ascorbic acid to dehydroascorbic acid and processes for their use are provided.
Description
3 ~
CALCIUM PEROXIDE AND ASCORBIC ACID CONTAINING COMPOSITIONS
AS REPLACEMENTS FOR BROMATE IN BREADMAKING
. . . ~
BACKGROUND OF THE INVENTION
This invention relates principally to the art of the chemistry of bread making, particularly to novel compositions as improvers of the properties of dough for bread making, more particularly to novel compositions containing oxidant improvers of the properties of dough and the breads prepared therefrom, still more particularly to novel oxidant containing compositions capable of replacing bromates in dough and bread improvement and to processes for their preparation and use.
Commercial baking of bread requires the use of oxidants ("improvers") at low levels to optimize or improve the complex balance of properties of dough which provide baked bread of high quality. The common improvers are bromate salts, iodate salts, azodicarbonamide and ascorbic acid.
For many years because of their presumed safety at the normal levels of use, their relatively slow action and their tolerance to mixing, bromate salts of calcium, sodium and potassium, particularly potassium, have been lS the improvers of choice. Given the assumed overall satisfactory nature of bromates, there has been no commercial incentive to replace them with any other improvers.
Recently, however, reported animal studies suggest a linkage between bromate~ and animal cancer. Proposition 65 in California has also placed bromates under close scrutiny as a possible~health hazard. It is, therefore, evident that identification of oxidative improvers suitable for use in bread making, capable of approximating the improver action of bromates, 3 ~
particularly potassium bromate is of value.
The amount of oxidant required by the baker depends on the bread making process employed. The most common method, the so called "Sponge and Dough" method, requires only about 15 to 20 parts per million by weight (p.p.m.) of potassium bromate in the dough~ Other doughs require up to 75 p.p.m. potassium bromate (the legally permitted maximum concentration) and sometimes even bromate must be supplemented with up to 100 to 200 p.p.m. of other improvers such as L-ascorbic acid (ascorbic acid - "AA").
Azodicarbonamide ("ADA") has long been approved as a rapid acting improver for specialized purposes.
~ .
The baking industry has been experimenting with mixtures of various oxidants such as mixtures of AA and ADA (the only permitted alternatives to bromate) to attempt to replace bromate while approximating its effect as an improver. Neither AA nor ADA alone at their maximum legal usage levels is able to meet the oxidation level required by certain types of baking, e.g. ~'No Time", "Frozen Doughs", "Cuban" and the like. These mixtures of the two components have been explored in an effort to approach higher oxidation levels demanded by these b~king methods.
Use of AA as an improver either singly or in combination is complicated by the fact that AA is a ~7~
reducing agent. Current opinion in cereal chemistry is that the improving action of AA in baking is actually due to its oxidized form dehydro-L-ascorbic acid (DHA). DHA
is formed from AA during breadmaking, partic~larly in the dough mixing process, by reaction with entrained oxygen (from entrained air) and that the reaction is catalyzed by the enzyme ascorbic acid oxidase which is naturally present in wheat flour.
Flours from wheat grown in different localions and different environments and having had different pre-mixing storage and treatment histories may have varying quantities of enzymes.
Certain dough mixing methods minimize air (oxygen) entrainment (~continuous~ "Tweedy~' and the like).
The variable results obtained when AA is used as an improver with different flours and when different mixing methods are employed is, thus, consistent with the requirement that AA be converted to DHA.
The present invention provides an alternative means independent of potentially variable concentrations of enzymes and entrained air to oxidize AA to tha active improver species DHA in or just prior to addition into the flour mixing process while employing materials which are acceptable for use in food. This invention provides a dry, storage stable composition which is suitable for a ~ ~ 7 ~ , ? 3 ~
controlled chemical transformation of AA to DHA removing the need to rely on naturally occurring enzyme and entrained oxygen. It is believed under the conditions of use, that calcium peroxide is a source of hydrogen peroxide which then oxidizes the AA aided by the catalytic activity of the iron salt.
SUMMARY OF THE INVENTION
The invention provides in a composition aspect a composition of matter consisting essentially of calcium peroxide, ascorbic acid and at least one food approved iron salt with the proviso that if the iron salt includes ferric chloride, the ferric chloride is not present as the hexahydrate.
Special mention is made of compositions wherein the iron salt i5 ferrous sulfate.
Further mention is made of compositions which additionally consist essentially of a food acceptable bulking agent.
Still further mention is made of compositions which additionally consist essentially of azodicarbonamide encapsulated with a food acceptable encapsulating agent.
Still further mention is made of compositions which additionally consist essentially of a food acceptable acid which is noxmally solid at ambient temperatures.
Still further mention is made of compositions which 2 ~ 3 ~
additionally consist essentially of ben~oyl peroxide.
Such compositions have shown an increased beneficial improver effect.
The tangible embodiments of the composition aspect of the invention possess the inherent chemical and physical properties of being inert solids whose ingredients are substantially nonreactive with each other unless the compositions are dissolved in water.
Reactivity in aqueous solutions is normally enhanced at pH values below 7.
The tangible embodiments of the invention possess the inherent applied use characteristic when dissolved in water solution at pH values below 7 of providing to bread dough improver properties substantially equivalent to that provided by bromate salts.
The invention also provides in a process aspect an improvement in the process for making a bread dough with the use of non-bromate oxidative improvers in yeast leavened dough wherein the improvement comprises the use of a composition as defined in the composition aspect of the invention as the oxidative dough improver.
DETAILED DESCRIPTION
The compositions of the invention may be prepared by simple mixing or blending of the ingredients. All three components (calcium peroxide, AA and iron salt) need to 2~
be present simultaneously in the composition and are crucial to the transformation. The absence of any one of the components will affect the transformation seriously.
slending of the ingredients into a dry powdery composition may be accomplished by mixing methods well known in the art.
The composition may also be created directly in a dough by adding the ingredients separately directly to a dough and adjusting the pH of the dough to the desired range.
Once blended into a dry powdery composition, the composition may be blended directly into a dough employing standard methods known in the art for blending ingredients into dough.
Once blended into the dough, standard treatment procedures known to one of skill in the art for dough mixing, dough development and baking applicable to the type of dough may be applied to manufacture the finished bread. Bread prepared employing the tangible embodiments of the composition aspects of the invention will have properties including higher specific volume and finer crumb than bread prepared from doughs ctherwise containing identical ingredients but lacking the combination of the peroxy compound, the AA and the iron salt. In addition, the properties including specific ~ ~ f~
volume and crumb size, of bread prepared from doughs containing tangible embodiments of the invention will approximate those of breads prepared from comparable doughs improved with bromate.
The tangible embodiments of the invention may be added to the dough at any time during its preparation or development but it is preferred for maximum effect that addition take place during the dough mixing stage.
In addition to blending the cornpositions of the invention directly into the dough, they may be predissolved in water or flour brews (slurries) and then blended into the dough mixture.
If the composition of the invention does not already contain sufficient food approved acid to reduce the pH of the water solution of the composition wh0ther it be in the water solution premix, in solution in a flour brew or in solution in the water in the dough, the pH is preferably adjusted at the time of initial dissolution of the composition.
The aqueous medium either as a premix or in the dough itself, in which the composition is dissolved should preferably have a pH below 7, preferably from about 2.0 to about 5.50 and more preferably from about 3.60 to about 4.20.
If the composition does not already contain 2 ~
sufficient food approved acid to provide the desired pH, sufficient food approved acid may be added while monitoring the pH during addition with conventional pH
measuring equipment. A solid food approved acid such as citric acid or Ca(H2PO4)2 ma~ be included as one of the ingredients of the compositions of the invention.
Since normal dough pH values range from about 5.5 ~o 6.0 and can run as low as 4.0, depending on the baking method, the quantity of acid required to be included in a composition of the invention to provide an aqueous solution in the desired pH range, when solution directly in the dough is intended, may vary widely or acid addition may even be unnecessary.
Where solution in water prior to addition to the dough is intended, since there will be no natural buffer action from any of the other ingredients which might normally be present in such a procedure, the presence of acid in solution to provide the desired pH range will normally be required. If solution in a flour brew is intended, flour provides a natural buffer in the range from about pH 4.0 to about 6.0, the presence of additional acid in any solution will be a convenience to assure a consistent pH environment for the transformation of AA to DHA. In any event, if insufficient acid is supplied in solution by the composition, additional acid to adjust th~ pH to a desired range may always be added by the user employing any of the acidic materials normally employed by bakers to acidify dough.
Approximately 1.0 part by weight AA to about 0.75 part by weight calcium peroxide is a convenient ratio although this ratio may vary somewhat. A ratio of about 1.O part by weight AA to at least about 0.3 part by weight iron salt is apparently necessary, but these proportions may vary from this ratio to provide increasing proportions of iron salt. The rate of transformation of AA to DHA has been found to be dependent on the concentration of the iron salt. A
typical composition will have AA to calcium peroxide to iron salt in the ratio of 1.0 to 0.75 to 0.3 all in parts lS by weight.
The amount of the composition employed to provide the improving effective amount of the composition in the dough may also vary widely depending on the effect de~ired. One of skill in the art will also recognize that the rate of additlon will also have influence on the improver effect. One of skill ln the art will be able to control the desired effect based on prior general experience in rate of improver addition.
The improving effective amount of the composition may be selected to provide an equal amount of ascorbic 2~7~ J~
acid to that amount of ascorbic acid without the additional ingredients of the composition which would normally be employed in improving that particular type of dough. If this quantity is selected, an enhanced improving activity will be observedO
The invention also contemplates that the compositions of the invention may include conventional adjuvants for baking additives of this type such as flow control additives and bulking agents, referred to herein collectively as bulking agents, to aid in convenience of measuring and handling. The invention also contemplates that other nonbromate improvers may be included in the normal proportions to ascorbic acid in which these other improvers are also employed. These other improvers may include azodicarbonamide, preferably encapsulated in accordance with my copending application serial number 07/738,968 filed August 1, 1991.
If the azodicarbonamide is encapsulated or is not present, fungal enzymes may also be incorporated in the compositions at concentrations capable of providing up to about 800 SKB per lb. of flour in the dough.
SKB units are a measure of alpha amylase activity in the fungal enzymes, the commercial available preparations of which normally contain other enzymes such as protease.
The method of determining SKB units is given by 2~7~$.~
- 1~
Association of American Cereal Chemists, 8th Editio~, reprinted 1990, Official Method 22-01.
Ascorbic acid is normally employed in doughs at from about 10 to about 200 ppm. ADA may be employed in doughs from 0 to about 45 ppm.
Typical concentration ranges for use AA packaged in the composition of this invention in particular types of dough are:
TYPE OF BAKING AA, P . P . M .
Sponge-Dough 10-100 Straight Dough 10-100 Water Brews 10-100 Flour Brews 10-100 No Time Dough 10-100 Continuous Mix 50-200 Frozen Doughs 50-200 It hàs been observed that the oxidized AA is stable in water solution for at best two to three hours so it is desirable to dissolve the compositions of the invention, if presolution is desired prior to direct addition to the dough, and then mix the solution with the dough promptly.
The following examples further illustrate the best mode contemplated by the inventor for the practice of his invention.
2 ~ rv~ ~ ~
Example Baking ComParison showina the Relative Improving Effect of Compositions of the Inven-tion Containing AA, Compositions _f the Invention Containina AA and ADA and AA by itself with and without ADA.
A standard bread dough is made up from the following ingredients:
Flour 100 Salt 2 Dextrose 4 Yeast 3 Yeast Food (Bromate-Free) 0.5 (see application S/N 07/738,968) Shortening 2.5 Calcium Propionate 0.2 Emulsifier 0.1-0.5 Water(amount needed for optimum absorption) The ingredients are combined and mixed inio a dough, such as straight dough, No Time and Frozen Doughs. The dough is mixed at ambient temperature except for Frozen Dough~, where dough is mixed at 20C - 21C and 4~ lower water absorption. Doughs are allowed to rest for 10-15 minutes and placed into pans. The doughs are allowed to proof to constant height (1 inch above pan), then baked at 215C - 216C for 20 minutes.
Typical Product Formulations for Compositions of the Invention Inqredient Formulation (ppm) A B __ Ascorbic Acid 3.3 5.0 6.7 Ca peroxide 3.2 3.2 3.2 FeSO4 0.7 1.0 1.0 Citric Acid 12.0 7.0 7.0 Sylox (SiO2) 0.5 0.5 0.5 Whea~ Starch ~bulking agent)80.3 83.3 86.3 pH of 0.5~ Solution 3.6 3.8 4.0 Typical Addition rate 0.3g per lOOg of flour 0.3g of each formulation adds: A 100 ppm AA
3 150 ppm AA
C 200 ppm AA
Comparison A
Comparison between no Improver Added to Douqh, Unoxidized AA and AA Qxidized by the Invention Doughs were mixed by the above described method for Frozen Dough~ and all contained 800 SKB/lb of fungal alpha emylase.
2 ~ 7 ;~ "
~ 15 ~
Improver (ppm) Specific Loaf Volume Control (no improver) 5.4 AA (100) 5'9 Formulation A (AA = 100~ 6.3 Comparison B
Comparison between no Improver Added to Dough, AA + ADA
(encapsulated~ and ADA Oxidized by the Invention + ADA
(encapsulated) The mixing and baking procedure and standard dough contents are similar to Comparison A.
Improver (ppm) Specific Loaf Volume (cc/g) "!;` ~.
Control (none) 5.4 AA (100) + ADA*(45) 6.1 Formulation A (AA = 100)+ 6.8 ADA~(45) *ADA encapsulated with fat according to application 07/73~,968.
As used herein and in the appended claims, the term food approved acid comprehends those acids, well known to those of skill in the art as approved for use in food.
Typical of these acids are acetic, citric, tartaric, propionic and the like as well as salts of various acids 2S which on solution in water provide a pH in the preferred pH range such as Ca(H2PO4)2 and the like.
2''~ J~,~
The acids and salts which are solid at ambient temperature are readily determinable by one of skill in the art.
Food acceptable iron salts include all non-toxic iron salts well known to those of skill in the art and include ferric ammonium citrate, ferric phosphate, ferrous fumarate, ferrous gluconate, ferrous sulfate and ferric chloride. Except for ferric chloride, hydrates of the iron salts are also contemplated.
Food acceptable bulking agents comprehends the usual inert agents used provide bulk or ease of handling to food additives for convenience in measuring and dispensing same. Silica, and starch are typical bulking agent~.
CALCIUM PEROXIDE AND ASCORBIC ACID CONTAINING COMPOSITIONS
AS REPLACEMENTS FOR BROMATE IN BREADMAKING
. . . ~
BACKGROUND OF THE INVENTION
This invention relates principally to the art of the chemistry of bread making, particularly to novel compositions as improvers of the properties of dough for bread making, more particularly to novel compositions containing oxidant improvers of the properties of dough and the breads prepared therefrom, still more particularly to novel oxidant containing compositions capable of replacing bromates in dough and bread improvement and to processes for their preparation and use.
Commercial baking of bread requires the use of oxidants ("improvers") at low levels to optimize or improve the complex balance of properties of dough which provide baked bread of high quality. The common improvers are bromate salts, iodate salts, azodicarbonamide and ascorbic acid.
For many years because of their presumed safety at the normal levels of use, their relatively slow action and their tolerance to mixing, bromate salts of calcium, sodium and potassium, particularly potassium, have been lS the improvers of choice. Given the assumed overall satisfactory nature of bromates, there has been no commercial incentive to replace them with any other improvers.
Recently, however, reported animal studies suggest a linkage between bromate~ and animal cancer. Proposition 65 in California has also placed bromates under close scrutiny as a possible~health hazard. It is, therefore, evident that identification of oxidative improvers suitable for use in bread making, capable of approximating the improver action of bromates, 3 ~
particularly potassium bromate is of value.
The amount of oxidant required by the baker depends on the bread making process employed. The most common method, the so called "Sponge and Dough" method, requires only about 15 to 20 parts per million by weight (p.p.m.) of potassium bromate in the dough~ Other doughs require up to 75 p.p.m. potassium bromate (the legally permitted maximum concentration) and sometimes even bromate must be supplemented with up to 100 to 200 p.p.m. of other improvers such as L-ascorbic acid (ascorbic acid - "AA").
Azodicarbonamide ("ADA") has long been approved as a rapid acting improver for specialized purposes.
~ .
The baking industry has been experimenting with mixtures of various oxidants such as mixtures of AA and ADA (the only permitted alternatives to bromate) to attempt to replace bromate while approximating its effect as an improver. Neither AA nor ADA alone at their maximum legal usage levels is able to meet the oxidation level required by certain types of baking, e.g. ~'No Time", "Frozen Doughs", "Cuban" and the like. These mixtures of the two components have been explored in an effort to approach higher oxidation levels demanded by these b~king methods.
Use of AA as an improver either singly or in combination is complicated by the fact that AA is a ~7~
reducing agent. Current opinion in cereal chemistry is that the improving action of AA in baking is actually due to its oxidized form dehydro-L-ascorbic acid (DHA). DHA
is formed from AA during breadmaking, partic~larly in the dough mixing process, by reaction with entrained oxygen (from entrained air) and that the reaction is catalyzed by the enzyme ascorbic acid oxidase which is naturally present in wheat flour.
Flours from wheat grown in different localions and different environments and having had different pre-mixing storage and treatment histories may have varying quantities of enzymes.
Certain dough mixing methods minimize air (oxygen) entrainment (~continuous~ "Tweedy~' and the like).
The variable results obtained when AA is used as an improver with different flours and when different mixing methods are employed is, thus, consistent with the requirement that AA be converted to DHA.
The present invention provides an alternative means independent of potentially variable concentrations of enzymes and entrained air to oxidize AA to tha active improver species DHA in or just prior to addition into the flour mixing process while employing materials which are acceptable for use in food. This invention provides a dry, storage stable composition which is suitable for a ~ ~ 7 ~ , ? 3 ~
controlled chemical transformation of AA to DHA removing the need to rely on naturally occurring enzyme and entrained oxygen. It is believed under the conditions of use, that calcium peroxide is a source of hydrogen peroxide which then oxidizes the AA aided by the catalytic activity of the iron salt.
SUMMARY OF THE INVENTION
The invention provides in a composition aspect a composition of matter consisting essentially of calcium peroxide, ascorbic acid and at least one food approved iron salt with the proviso that if the iron salt includes ferric chloride, the ferric chloride is not present as the hexahydrate.
Special mention is made of compositions wherein the iron salt i5 ferrous sulfate.
Further mention is made of compositions which additionally consist essentially of a food acceptable bulking agent.
Still further mention is made of compositions which additionally consist essentially of azodicarbonamide encapsulated with a food acceptable encapsulating agent.
Still further mention is made of compositions which additionally consist essentially of a food acceptable acid which is noxmally solid at ambient temperatures.
Still further mention is made of compositions which 2 ~ 3 ~
additionally consist essentially of ben~oyl peroxide.
Such compositions have shown an increased beneficial improver effect.
The tangible embodiments of the composition aspect of the invention possess the inherent chemical and physical properties of being inert solids whose ingredients are substantially nonreactive with each other unless the compositions are dissolved in water.
Reactivity in aqueous solutions is normally enhanced at pH values below 7.
The tangible embodiments of the invention possess the inherent applied use characteristic when dissolved in water solution at pH values below 7 of providing to bread dough improver properties substantially equivalent to that provided by bromate salts.
The invention also provides in a process aspect an improvement in the process for making a bread dough with the use of non-bromate oxidative improvers in yeast leavened dough wherein the improvement comprises the use of a composition as defined in the composition aspect of the invention as the oxidative dough improver.
DETAILED DESCRIPTION
The compositions of the invention may be prepared by simple mixing or blending of the ingredients. All three components (calcium peroxide, AA and iron salt) need to 2~
be present simultaneously in the composition and are crucial to the transformation. The absence of any one of the components will affect the transformation seriously.
slending of the ingredients into a dry powdery composition may be accomplished by mixing methods well known in the art.
The composition may also be created directly in a dough by adding the ingredients separately directly to a dough and adjusting the pH of the dough to the desired range.
Once blended into a dry powdery composition, the composition may be blended directly into a dough employing standard methods known in the art for blending ingredients into dough.
Once blended into the dough, standard treatment procedures known to one of skill in the art for dough mixing, dough development and baking applicable to the type of dough may be applied to manufacture the finished bread. Bread prepared employing the tangible embodiments of the composition aspects of the invention will have properties including higher specific volume and finer crumb than bread prepared from doughs ctherwise containing identical ingredients but lacking the combination of the peroxy compound, the AA and the iron salt. In addition, the properties including specific ~ ~ f~
volume and crumb size, of bread prepared from doughs containing tangible embodiments of the invention will approximate those of breads prepared from comparable doughs improved with bromate.
The tangible embodiments of the invention may be added to the dough at any time during its preparation or development but it is preferred for maximum effect that addition take place during the dough mixing stage.
In addition to blending the cornpositions of the invention directly into the dough, they may be predissolved in water or flour brews (slurries) and then blended into the dough mixture.
If the composition of the invention does not already contain sufficient food approved acid to reduce the pH of the water solution of the composition wh0ther it be in the water solution premix, in solution in a flour brew or in solution in the water in the dough, the pH is preferably adjusted at the time of initial dissolution of the composition.
The aqueous medium either as a premix or in the dough itself, in which the composition is dissolved should preferably have a pH below 7, preferably from about 2.0 to about 5.50 and more preferably from about 3.60 to about 4.20.
If the composition does not already contain 2 ~
sufficient food approved acid to provide the desired pH, sufficient food approved acid may be added while monitoring the pH during addition with conventional pH
measuring equipment. A solid food approved acid such as citric acid or Ca(H2PO4)2 ma~ be included as one of the ingredients of the compositions of the invention.
Since normal dough pH values range from about 5.5 ~o 6.0 and can run as low as 4.0, depending on the baking method, the quantity of acid required to be included in a composition of the invention to provide an aqueous solution in the desired pH range, when solution directly in the dough is intended, may vary widely or acid addition may even be unnecessary.
Where solution in water prior to addition to the dough is intended, since there will be no natural buffer action from any of the other ingredients which might normally be present in such a procedure, the presence of acid in solution to provide the desired pH range will normally be required. If solution in a flour brew is intended, flour provides a natural buffer in the range from about pH 4.0 to about 6.0, the presence of additional acid in any solution will be a convenience to assure a consistent pH environment for the transformation of AA to DHA. In any event, if insufficient acid is supplied in solution by the composition, additional acid to adjust th~ pH to a desired range may always be added by the user employing any of the acidic materials normally employed by bakers to acidify dough.
Approximately 1.0 part by weight AA to about 0.75 part by weight calcium peroxide is a convenient ratio although this ratio may vary somewhat. A ratio of about 1.O part by weight AA to at least about 0.3 part by weight iron salt is apparently necessary, but these proportions may vary from this ratio to provide increasing proportions of iron salt. The rate of transformation of AA to DHA has been found to be dependent on the concentration of the iron salt. A
typical composition will have AA to calcium peroxide to iron salt in the ratio of 1.0 to 0.75 to 0.3 all in parts lS by weight.
The amount of the composition employed to provide the improving effective amount of the composition in the dough may also vary widely depending on the effect de~ired. One of skill in the art will also recognize that the rate of additlon will also have influence on the improver effect. One of skill ln the art will be able to control the desired effect based on prior general experience in rate of improver addition.
The improving effective amount of the composition may be selected to provide an equal amount of ascorbic 2~7~ J~
acid to that amount of ascorbic acid without the additional ingredients of the composition which would normally be employed in improving that particular type of dough. If this quantity is selected, an enhanced improving activity will be observedO
The invention also contemplates that the compositions of the invention may include conventional adjuvants for baking additives of this type such as flow control additives and bulking agents, referred to herein collectively as bulking agents, to aid in convenience of measuring and handling. The invention also contemplates that other nonbromate improvers may be included in the normal proportions to ascorbic acid in which these other improvers are also employed. These other improvers may include azodicarbonamide, preferably encapsulated in accordance with my copending application serial number 07/738,968 filed August 1, 1991.
If the azodicarbonamide is encapsulated or is not present, fungal enzymes may also be incorporated in the compositions at concentrations capable of providing up to about 800 SKB per lb. of flour in the dough.
SKB units are a measure of alpha amylase activity in the fungal enzymes, the commercial available preparations of which normally contain other enzymes such as protease.
The method of determining SKB units is given by 2~7~$.~
- 1~
Association of American Cereal Chemists, 8th Editio~, reprinted 1990, Official Method 22-01.
Ascorbic acid is normally employed in doughs at from about 10 to about 200 ppm. ADA may be employed in doughs from 0 to about 45 ppm.
Typical concentration ranges for use AA packaged in the composition of this invention in particular types of dough are:
TYPE OF BAKING AA, P . P . M .
Sponge-Dough 10-100 Straight Dough 10-100 Water Brews 10-100 Flour Brews 10-100 No Time Dough 10-100 Continuous Mix 50-200 Frozen Doughs 50-200 It hàs been observed that the oxidized AA is stable in water solution for at best two to three hours so it is desirable to dissolve the compositions of the invention, if presolution is desired prior to direct addition to the dough, and then mix the solution with the dough promptly.
The following examples further illustrate the best mode contemplated by the inventor for the practice of his invention.
2 ~ rv~ ~ ~
Example Baking ComParison showina the Relative Improving Effect of Compositions of the Inven-tion Containing AA, Compositions _f the Invention Containina AA and ADA and AA by itself with and without ADA.
A standard bread dough is made up from the following ingredients:
Flour 100 Salt 2 Dextrose 4 Yeast 3 Yeast Food (Bromate-Free) 0.5 (see application S/N 07/738,968) Shortening 2.5 Calcium Propionate 0.2 Emulsifier 0.1-0.5 Water(amount needed for optimum absorption) The ingredients are combined and mixed inio a dough, such as straight dough, No Time and Frozen Doughs. The dough is mixed at ambient temperature except for Frozen Dough~, where dough is mixed at 20C - 21C and 4~ lower water absorption. Doughs are allowed to rest for 10-15 minutes and placed into pans. The doughs are allowed to proof to constant height (1 inch above pan), then baked at 215C - 216C for 20 minutes.
Typical Product Formulations for Compositions of the Invention Inqredient Formulation (ppm) A B __ Ascorbic Acid 3.3 5.0 6.7 Ca peroxide 3.2 3.2 3.2 FeSO4 0.7 1.0 1.0 Citric Acid 12.0 7.0 7.0 Sylox (SiO2) 0.5 0.5 0.5 Whea~ Starch ~bulking agent)80.3 83.3 86.3 pH of 0.5~ Solution 3.6 3.8 4.0 Typical Addition rate 0.3g per lOOg of flour 0.3g of each formulation adds: A 100 ppm AA
3 150 ppm AA
C 200 ppm AA
Comparison A
Comparison between no Improver Added to Douqh, Unoxidized AA and AA Qxidized by the Invention Doughs were mixed by the above described method for Frozen Dough~ and all contained 800 SKB/lb of fungal alpha emylase.
2 ~ 7 ;~ "
~ 15 ~
Improver (ppm) Specific Loaf Volume Control (no improver) 5.4 AA (100) 5'9 Formulation A (AA = 100~ 6.3 Comparison B
Comparison between no Improver Added to Dough, AA + ADA
(encapsulated~ and ADA Oxidized by the Invention + ADA
(encapsulated) The mixing and baking procedure and standard dough contents are similar to Comparison A.
Improver (ppm) Specific Loaf Volume (cc/g) "!;` ~.
Control (none) 5.4 AA (100) + ADA*(45) 6.1 Formulation A (AA = 100)+ 6.8 ADA~(45) *ADA encapsulated with fat according to application 07/73~,968.
As used herein and in the appended claims, the term food approved acid comprehends those acids, well known to those of skill in the art as approved for use in food.
Typical of these acids are acetic, citric, tartaric, propionic and the like as well as salts of various acids 2S which on solution in water provide a pH in the preferred pH range such as Ca(H2PO4)2 and the like.
2''~ J~,~
The acids and salts which are solid at ambient temperature are readily determinable by one of skill in the art.
Food acceptable iron salts include all non-toxic iron salts well known to those of skill in the art and include ferric ammonium citrate, ferric phosphate, ferrous fumarate, ferrous gluconate, ferrous sulfate and ferric chloride. Except for ferric chloride, hydrates of the iron salts are also contemplated.
Food acceptable bulking agents comprehends the usual inert agents used provide bulk or ease of handling to food additives for convenience in measuring and dispensing same. Silica, and starch are typical bulking agent~.
Claims (15)
1. A composition of matter consisting essentially of calcium peroxide, ascorbic acid and at least one food approved iron salt with the proviso that if the iron salt includes ferric chloride, the ferric chloride is not present as the hexahydrate.
2. A composition as defined in Claim 1 wherein the iron salt is ferrous sulfate.
3. A composition as defined in Claim 1 additionally consisting essentially of a food acceptable bulking agent.
4. A composition as defined in Claim 1 additionally consisting essentially of azodicarbonamide encapsulated with a nutritionally acceptable encapsulating agent.
5. A composition as defined in Claim 1 additionally consisting essentially of a food approved acid which is normally solid at ambient temperatures.
6. A composition as defined in Claim 5 as wherein the acid is citric acid.
7. A composition as defined in Claim 5 wherein the acid is Ca(H2PO4)2.
8. In a process for making a bread dough with the use of non-bromate oxidative improvers in yeast leavened dough, the improvement comprising the use of a composition as defined in Claim 1 as the improver.
9. In a process for making a bread dough with the use of non-bromate oxidative improvers in yeast leavened dough, the improvement comprising the use of a composition as defined in Claim 2 as an improver.
10. In a process for making a bread dough with the use of non-bromate oxidative improvers in yeast leavened dough, the improvement comprising the use of a composition as defined in Claim 4 as the improver.
11. In a process for making a bread dough with the use of non-bromate oxidative improvers in a yeast leavened dough, the improvement comprising the use of a composition as defined in Claim 5 as the improver.
12. A composition as defined in Claim 1 which is in solid form.
13. A composition as defined in Claim 1 additionally consisting essentially of fungal enzymes.
14. A composition as defined in Claim 1 additionally consisting essentially of benzoyl peroxide.
15. An aqueous solution for preparing dehydroascorbic acid for use in and in concentration sufficient for improving bread dough which comprises an aqueous solution containing an improving effective amount of a composition as defined in Claim 1 and having a pH
range of from about 2.0 to about 5.50.
range of from about 2.0 to about 5.50.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US84368292A | 1992-02-28 | 1992-02-28 | |
| US843,682 | 1992-02-28 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2079839A1 true CA2079839A1 (en) | 1993-08-29 |
Family
ID=25290718
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2079839 Abandoned CA2079839A1 (en) | 1992-02-28 | 1992-10-05 | Calcium peroxide and ascorbic acid containing compositions as replacements for bromate in breadmaking |
Country Status (2)
| Country | Link |
|---|---|
| CA (1) | CA2079839A1 (en) |
| GB (1) | GB2264429A (en) |
Families Citing this family (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6123973A (en) * | 1993-07-30 | 2000-09-26 | Tillin, Inc. | Methods of preparation and using antimicrobial products |
| US5510129A (en) * | 1993-11-05 | 1996-04-23 | Research Resouces, Inc. | Potassium bromate replacer composition |
| USRE36355E (en) * | 1993-11-05 | 1999-10-26 | Kim; Yoon J. | Potassium bromate replacer composition |
| CN1080536C (en) | 1995-06-07 | 2002-03-13 | 丹尼司可公司 | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| AU726327B2 (en) * | 1995-06-07 | 2000-11-02 | Tillin, Inc. | Novel mold inhibitors and methods of making and using the same |
| US6428580B2 (en) * | 1997-08-20 | 2002-08-06 | L'oreal | Use of ascorbic acid in permanent waving and hair coloring compositions |
| AU752215B2 (en) | 1998-07-21 | 2002-09-12 | Dupont Nutrition Biosciences Aps | Foodstuff |
| DE60220155T2 (en) | 2001-05-18 | 2008-02-07 | Danisco A/S | PROCESS FOR PREPARING DOUGH WITH AN ENZYME |
| US7955814B2 (en) | 2003-01-17 | 2011-06-07 | Danisco A/S | Method |
| US20050196766A1 (en) | 2003-12-24 | 2005-09-08 | Soe Jorn B. | Proteins |
| MXPA05007653A (en) | 2003-01-17 | 2005-09-30 | Danisco | Method. |
| JP3893120B2 (en) * | 2003-02-17 | 2007-03-14 | 山崎製パン株式会社 | Method for producing square bread |
| JP3699715B2 (en) * | 2003-02-17 | 2005-09-28 | 山崎製パン株式会社 | Method for producing mountain bread |
| US7341755B2 (en) | 2003-02-17 | 2008-03-11 | Yamazaki Seipan Kabushiki Kaisha | Method for making breads |
| US7906307B2 (en) | 2003-12-24 | 2011-03-15 | Danisco A/S | Variant lipid acyltransferases and methods of making |
| US7718408B2 (en) | 2003-12-24 | 2010-05-18 | Danisco A/S | Method |
| GB0716126D0 (en) | 2007-08-17 | 2007-09-26 | Danisco | Process |
| GB0405637D0 (en) | 2004-03-12 | 2004-04-21 | Danisco | Protein |
| AU2005263954B2 (en) | 2004-07-16 | 2011-04-07 | Dupont Nutrition Biosciences Aps | Enzymatic oil-degumming method |
| CN101652474B (en) | 2007-01-25 | 2012-06-27 | 丹尼斯科有限公司 | Production of a lipid acyltransferase from transformed bacillus licheniformis cells |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3954999A (en) * | 1974-05-17 | 1976-05-04 | Pennwalt Corporation | Dough-improver composition |
| GB1545320A (en) * | 1976-04-06 | 1979-05-10 | Pennwalt Corp | Flour and dough additive compositions |
-
1992
- 1992-10-05 CA CA 2079839 patent/CA2079839A1/en not_active Abandoned
- 1992-10-27 GB GB9222572A patent/GB2264429A/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| GB2264429A (en) | 1993-09-01 |
| GB9222572D0 (en) | 1992-12-09 |
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