RO118620B1 - Improving composition of the "superfort" type for bread and bakery products - Google Patents

Abstract

The invention relates to an improving composition of the "superfort" type, for bread and bakery products, consisting of 0.2...30% ascorbic acid and 1...70% wheat gluten and/or 1...50% guar gum and/or 1...50% carboxyl methylcellulose, to which there can be added up to 20% dextrose, up to 15% starch, up to 20% malt extract, up to 80% monodiglycerides, up to 70% esters of monodiglycerides with organic fatty acids such as acetic acid, lactic acid,citric acid, tartaric acid, mono-acetyltartaric acid, diacetyltartric acid, up to 60% stearoyl 2-calcium or sodium lactylate, up to 80% lecithin, up to 20% soybean flour or soybean protein concentrate, up to 30% calcium acetate, up to 20% calcium or sodium propionate, up to 15% sorbic acid or potassium sorbate or sorbitol, up to 15% citric acid, up to 20% acetic acid, up to 20% lactic acid, up to 20% calcium carbonate, up to 20% calcium phosphate, up to 20% calcium sulphate, up to 60% alpha-amylase or malt flour, up to 60% xylanase, up to 70% glucoxydase, up to 65% lipase, up to 70% lipoxygenase, up to 60% protease, up to 50% papain, up to 60% transglutaminase, up to 30% glutathione, up to 30% cysteine and up to 50% white wheat flour, the percentage being expressed in weight.

Description

The invention relates to a composition for improving the quality of bread and bakery products, obtained from wheat flour, with an ash content, between 0.42 and 1.35%, using single-phase or two-phase technology.

At present, to make bread and bakery products, different recipes are used which consist of wheat flour, yeast, salt, sugar, oil and water. They have the disadvantage that, due to the use of wheat flour with predominantly weak and especially very different baking qualities over time, it is often the failure to obtain finished products that do not have a good quality, products that lose their elasticity, freshness and speed. organoleptic properties, presenting microbial alterations shortly, thus becoming unfit for food consumption.

The problem solved by the present invention is the creation of a new composition, which is based on the combination of oxidizing and reducing agents, with agents of fortification, preservation, acidification, anti-agglomeration, emulsifiers and enzymes to achieve the proposed purpose.

The superior type-enhancing composition according to the invention is made up of 0.2 ... 30% ascorbic acid and wheat gluten 1 ... 70% and / and guar gum 1 ... 50% and / or carboxymethylcellulose 1. ..50%, to which dextrose up to 20, starch up to 15%, malt extract up to 20%, monoglycerides up to 80%, esters of monodiglycerides with organic fatty acids such as acetic, lactic, citric, tartaric, monoacetyltartic, diacetyltartic, up to 70%, calcium or sodium stearoyl 2-lactylate up to 60%, lecithin up to 80%, soybean meal or soy protein concentrate, up to 20%, calcium acetate up to to 30%, calcium or sodium propionate up to 20%, sorbic acid or potassium sorbate or sorbitol up to 15%, citric acid up to 15%, acetic acid up to 20%, lactic acid up to 20%, carbonate calcium up to 20%, calcium phosphate up to 20%, calcium sulfate up to 20%, α-amylase or malt flour up to 60%, xylanase p to 60, glucoxidase up to 70%, lipase up to 65%, lipoxygenase up to 70%, pretends up to 60%, papain up to 50%, transglutaminase up to 60%, glutathione up to 30%, cysteine up to 30 % and white wheat flour up to 50%, the percentages being expressed by weight.

The composition eliminates the aforementioned disadvantages, when making bread and bakery products, in that when preparing the dough with a known recipe, 0.2 ... 2% is added to these recipes, compared to the quantity of used flour.

Thus, by applying the invention, the following advantages are realized:

- increasing the hydration capacity of the flour, improving the technological yields and the rheological characteristics of the doughs;

- increasing the gas retention capacity and maintaining the shape of the dough semi-finished products;

- obtaining finished products with high volume, aroma, taste and pleasant color;

- increasing the duration of freshness and storage of bakery products;

- improvement of flour with deformation rates too high or too small;

- it prevents and removes the disastrous effects caused by Bacillus mezentericus by the occurrence of the spread disease;

- leads to a lighter color core of the products, with a better texture;

- improves the degree of mechanical processing of the dough, reducing its adhesion to the working organs of the machines;

- the energy consumption is reduced when the dough is processed.

The following are four examples of the composition according to the invention:

Example 1. White wheat flour bread, with addition to the quantity of wheat flour

0.4% superior type enhancing composition, according to the composition: 3% ascorbic acid, 10% wheat gluten, 50% monoglyceride esters with diacetyltartaric acid, 10% calcium carbonate, 2% a-amylase, 1% xylanase, 24 % White flour.

RO 118620 Β1

For experiments, a common white flour of baking, the composition in the form of homogeneous powder, compressed yeast, kitchen salt and drinking water was used.

In order to make 0,500 kg / pcs white wheat flannel, we created a recipe for 100 kg of flour; thus, 50 kg white wheat flour, 2.4 kg 55 compressed yeast and 27 kg water were introduced into the mixer tank. knead 10 ... 15 minutes until the components are completely homogenized, then this mayo is left to ferment 100 ... 120 min, at a temperature of 3O ... 32 ° C, until the final acidity of 3.0 is reached ... 4.2 degrees.

Over the fermented mayonnaise, 0.4 kg super strength enhancement composition is added,

1.4 kg salt, 50 kg white wheat flour and 29 ... 30 kg water, knead for 12 ... 15 min, then 60 other operations in the technological process (fermentation, division, molding, final fermentation and baking ) follow one another in chronological order, according to the known technological instructions.

Example 2. Proceed in the same way as in Example 1, except that an amount of 0.6 kg super strength enhancement composition was used, according to the composition: 4% ascorbic acid, 15% wheat gluten, 60% lecithin, 5% malt extract, 3% calcium acetate, 65

4% dextrose, 2% soybean meal, 3% α-amylase, 2% xylanase, 2% white wheat flour.

In order to make 0,500 kg / pcs white wheat flannel, 50 kg of white wheat flour, 2.4 kg of compressed yeast and 28 kg of water were introduced into the mixer tank. Knead 10 ... 15 minutes until the components are homogenized, then the mayonnaise thus obtained is left to ferment

100 .. .120 min, until the final acidity is reached. Add to the mayonnaise 0.6 kg super 70 composition composition, 1.5 kg salt, 50 kg white wheat flour and 29 ... 30 kg water, proceeding further, following the known technological instructions.

Example 3. Proceed in the same way as in Example 1, except that an amount of 1 kg super strength enhancement composition was used, according to the composition: 5% ascorbic acid, 10% guar gum, 10% wheat gluten, 10 % soy protein concentrate, 45% 75 sodium stearoyl 2-lactylate, 1% lactic acid, 1% sorbitol, 3% α-amylase, 1% xylanase, 1% glutathione, 3% dextrose, 10% white wheat flour.

In order to make 0.500 kg white wheat flannel, 50 kg white wheat flour, 2.4 kg compressed yeast and 28 kg water were introduced into the mixer tank. Knead 10 ... 15 minutes, until homogenized, then the mayo thus obtained is left to ferment 100 ... 120 min, up to 80 when the final acidity is reached. Over maya, add 1 kg super strength composition, 1.5 kg salt, 50 kg white wheat flour and 29 ... 30 kg water, proceeding further according to the known technological instructions.

Example 4. Proceed in the same way as in Example 1, except that an amount of 1.5 kg super strength enhancement composition was used, according to the composition: 6% 85 ascorbic acid, 11% wheat gluten, 3% carboxymethylcellulose , 20% monodiglycerides, 39% esters of monoglycerides with diacetyltartaric acid, 2% malt extract 4% calcium acetate, 4% dextrose, 1% citric acid, 1% potassium sorbate, 2% a-amylase, 3% xylanase, 1% cysteine, 1% lipase, 0.5% lipoxygenase, 0.5% glucoxidase, 1% white wheat flour.

In order to make 0,500 kg / pcs of white wheat flannel, 50 kg of white wheat flour, 2.5 kg of compressed yeast and 28 kg of water were introduced into the tank. Fidget

10 .. .15 min, until homogenized, then the mayo thus obtained is left to ferment

100 .. .120 min, until the final acidity is reached. On top of the fermented mayonnaise, add 1.5 kg super strength type composition, 1.5 kg salt, 50 kg white wheat flour and 29 ... 30 kg water, proceeding further, according to the known technological instructions. 95

The samples with added super strength enhancement composition have a higher protein intake than the control sample.

The hydration capacity and therefore the technological efficiency are superior to the samples with addition to the control samples.

In the additive samples, the effects caused by Bacillus mezentericus, 100 respectively the disease of the stretch, were not detected in an interval of up to 120 hours of storage at 25 ° C, this time period being extended proportionally with the increase of the percentage of acetate addition. of calcium.

RO 118620 Β1

The addition of the dough samples had significantly higher physical-mechanical characteristics than the dough sample control, the elasticity, the stability, the degree of mechanical workability improving with the increase of the addition percentage.

The samples of bread obtained, stored in clean rooms, dried, protected from moisture, and foreign smells, at a temperature of about 2O ... 25 ° C, were examined at 24, 48, 72, 96 and 120 h, regarding the properties organoleptics (taste, appearance, aroma), physico-chemical properties (core humidity, porosity, elasticity, acidity, volume) and on the degree of freshness.

The conclusions of the determinations were the following: after 24, 36 and 48 h, the samples with the addition of higher type improvement composition showed higher values with 10 ... 40% of the bread volume, an elasticity and porosity higher than those provided in the regulations in force, the appearance and taste being superior to the control sample, which, after about 12 hours, underwent important changes.

At the same time, the shelf life of bread and bakery products is increased, the α-amylase activity of wheat flour could be corrected, with an appropriate amount of α-amylase being added, so that the drop rate is 200 ... 250 s, and the deformation index of wheat flour could be corrected by the addition of protease, cysteine, glutathione or papain, in order to obtain the optimum indices between 12 and 15 mm.

Claims (1)

Claim Superior enhancement composition based on ascorbic acid, wheat gluten and, possibly, dextrose, soybean meal, lecithin, monodiglycerides, esters of monodiglycerides with organic fatty acids, calcium acetate, xylanase, protease, α-amylase, glucoxide , lipase, lipoxygenase, glutathione and white wheat flour, characterized in that it consists of: ascorbic acid 0.2 ... 30% and wheat gluten 1 ... 70% and / and gum-guar 1 ... 50% and / or carboxymethylcellulose 1 ... 50%, to which dextrose up to 20%, starch up to 15%, malt extract up to 20%, monodiglycerides up to 80%, esters of monodiglycerides with fatty acids can be added. organic, such as acetic, lactic, citric, tartaric, monoacetyltartic, diacetyltartic, up to 70%, calcium or sodium stearoyl up to 60%, lecithin up to 80%, soybean meal or soy protein concentrate up to to 20%, calcium acetate up to 30%, calcium or sodium propionate up to to 20%, sorbic acid or potassium sorbate or sorbitol up to 15%, citric acid up to 15%, acetic acid up to 20%, lactic acid up to 20%, calcium carbonate up to 20%, calcium phosphate up to up to 20%, calcium sulphate up to 20%, α-amylase or malt flour up to 60%, xylanase up to 60%, glucoxidase up to 70%, lipase up to 65%, lipoxygenase up to 70%, protease up to in 60%, papain up to 50%, transglutaminase up to 60%, glutathione up to 30%, cysteine up to 30% and white wheat flour up to 50%, the percentages being expressed by weight.