AU726653B3 - Baking method and product - Google Patents

Description

APPLICANT:

MAWER PTY LTD Form COMMONWEALTH OF AUSTRALIA The Patents Act 1990 PETTY PATENT SPECIFICATION FOR AN INVENTION

ENTITLED:

BAKING METHOD AND PRODUCT The following statement is a full description of this invention, including the best method of performing it known to me/us: M. CmfflonWord97N001-50\6319=ww20000710.doc "BAKING METHOD AND PRODUCT Technical Field This invention relates to a baking method and to a baked product.

The invention has particular but not exclusive application to bread and to bread making methods.

Background of Invention It is known to produce low fat and/or low salt bread for people having particular health or dietary requirements.

Summary of Invention The present invention aims to provide an alternative to known baked products such as bread and to known methods of baking.

In a first aspect this invention resides broadly in a method of making a baked product including:mixing together ingredients including flour, sodium chloride in the proportion of between substantially 0.1% and substantially 1.5% of the weight of the flour, potassium chloride in the proportion of between substantially 0.4% and substantially 1.5% of the weight of the flour, and ascorbic acid in the proportion of between substantially 0.2% and substantially 1.0% of the weight of the flour or other oxidising agent in an equivalent proportion.

Correspondingly this invention also resides in a baked product made from ingredients including:flour; sodium chloride in the proportion of between substantially 0.1% and substantially 1.5 of the weight of the flour; potassium chloride in the proportion of between substantially 0.4% and substantially 1.5% of the weight of the flour, and ascorbic acid in the proportion of between substantially 0.2% and substantially 1.0% of the weight of the flour, or other oxidising agent in an equivalent proportion.

R4, In a second aspect this invention resides broadly in a method of making a ked product including:mixing together ingredients including flour and ascorbic acid in the proportion of between substantially 0.2% and substantially 1.0% of the weight of the flour or other oxidising agent in an equivalent proportion; the ingredients not including any added fat or other shortening.

Correspondingly this invention also resides in a baked product made from ingredients including:flour; and ascorbic acid in the proportion of between substantially 0.2% and substantially 1.0% of the weight of the flour, or other oxidising agent in an equivalent proportion; the ingredients not including any added fat or other shortening.

In a further aspect this invention resides broadly in a method of reducing the proving period of bread dough, the method including:adding to the ingredients to be mixed ascorbic acid in the proportion of between substantially 0.2% and substantially 1.0% of the weight of flour in the ingredients.

It is preferred that the ascorbic acid is in the proportion of substantially of the weight of the flour.

In one embodiment it is preferred that the proportion of the sodium chloride is substantially 0.75% of the weight of the flour.

In another embodiment it is preferred that the proportion of the sodium chloride is substantially 0.45% of the weight of the flour and the ingredients further include:lemon juice in the proportion of substantially 0.5% of the weight of the flour, or citric acid in an equivalent proportion.

It is also preferred that the proportion of the potassium chloride is substantially 0.75% of the weight of the flour.

It is also preferred that the ingredients further include:soya flour in the proportion of between substantially 0.5% and substantially 1.5% of the weight of the flour or other soya products or other natural fat substitutes for gluten lubrication in an equivalent effective proportion. It is preferred that the proportion of the soya flour is substantially 1.0% of the weight of cT Rq ,t flour.

As used herein the expression "soya products" is to be understood to include all suitable sources of soya in addition to soya flour, including other potential sources of soya such as soya milk, soya grits and soya curd.

As used herein the expression "natural fat substitutes for gluten lubrication" means any product effective for lubricating gluten which is not a natural fat. Such products include soya products, full cream milk and eggs.

As used herein the expression "equivalent effective proportion" means a proportion which has the same effect as a gluten lubricant as does soya flour in the proportion of between substantially 0.5% and substantially 1.5% of the weight of the flour.

It is also preferred that the ingredients further include:vinegar in the proportion of between substantially 0.2% and substantially of the weight of the flour, or acetic acid in an equivalent proportion. It is preferred that the proportion of the vinegar is substantially 0.5% of the weight of the flour.

It is also preferred that the ingredients further include:milk powder in the proportion of between substantially 0.5% and substantially 1.5% of the weight of the flour. It is preferred that the proportion of the milk powder is substantially 1.0% of the weight of the flour.

It is preferred that the baked product is bread.

It is to be understood that the invention can be utilised in a two stage sponge and dough system widely used in the USA (and which is less common in Australia) and in a traditional single mix bulk fermented dough system. The invention can also be utilised in a rapid or instant dough system and accordingly it is also preferred that the ingredients further include an improving agent or agents for limiting the fermentation and proving period of the dough to less than substantially 95 minutes.

It will be appreciated that the proportions of the ingredients given above have been expressed as a percentage of the weight of flour. Another system in common usage expresses the proportion of ingredients as a percentage or parts per million (PPM) of the weight of bread. In general terms the weight of flour in a bread (or the weight of dry mix in breads such as high protein bread which may contain dry wheat based additives such as wheat germ, wheat ten etc to the extent that the wheat flour may be less than half the dry mixture) is usually about 70% that of the weight of bread. This follows from approx 60% water being usually added to 100% dry mix, and 10% of the weight of the dough being lost during baking.

Description of Preferred Embodiment of Invention In order that this invention may be more easily understood and put into practical effect, reference will now be made to the following examples which illustrate a preferred embodiment of the invention.

In broad terms the basic recipe is as follows, with ingredients expressed as a percentage of flour weight.:- Bakers flour 100.0% Yeast (dry) or (compound) Milk powder (skim or full cream) 0.5% to preferably NaCI 0.1% to preferably 0.75%, or 0.45% if lemon added KCI 0.4% to preferably 0.75% Water 60.0% Ascorbic Acid 0.2% to preferably Vinegar 0.2% to preferably Soya Flour 0.5% to preferably Bread improver(enzymes) to 1.5% depending on the brand.

Gluten as needed according to strength of flour.

It is to be understood that a suitable equivalent quantity of cream yeast can be used instead of dry yeast or compound yeast.

It is to be understood that the above percentages and percentage ranges are substantially the preferred percentages and percentage ranges rather than exact prescriptions.

It has been surprisingly found that by using sodium chloride, potassium chloride, and ascorbic acid in the proportions indicated above, a low salt bread is 7 obtained exhibiting taste, texture and colour characteristics which are as Ypcceptable as those of known breads with normal salt content.

It has also been surprisingly found that the need for bread shortening can be eliminated if ascorbic acid is included in the recipe in the proportions indicated above.

It has further been surprisingly found that the proving period of bread dough can be reduced if ascorbic acid is added to the ingredients to be mixed in the proportion indicated above.

It will be appreciated by those skilled in the art that the proportion of ascorbic acid used in accordance with the present invention is significantly greater than that previously known or suggested.

Surprisingly, this base recipe is effective with all types of dough including sour dough, with all types of flour eg wheat, rye, soya, barley, corn and with all kinds of flour preparations such as wholemeal etc whereby a low salt/low fat bread can be obtained in white, wholemeal, rye, hi fibre, multigrain etc.

It is to further understood that the expressions "low salt" and "reduced salt" are used descriptively throughout the specification in relative terms. The expressions may have different exact meanings in accordance with local regulations or custom. Thus the expression "low salt" in the bread industry in Australia indicates breads containing less than 120 mg salt per 100g weight of finished product, and the expression "reduced salt" indicates breads containing between 120 and 580 mg salt per 100g weight of finished product. [Australian Food Code reference 31 (21)1. As used in this specification, these terms are not to be regarded as having these exact meanings.

The following examples describe preferred reduced/low salt breads with no added fat made in accordance with the invention and preferred methods of bread making in accordance with the invention.

Example 1 In this example the ingredients are as follows:- Bakers flour 10 Kilograms Yeast (dry) 100 grams or (compound) 300 grams Milk powder 100 grams NaCI 75 grams KCI 80 grams Water Ascorbic Acid White Vinegar Soya Flour Bread improver 6 litres 50 grams 50 grams 100 grams 100-150 grams depending on brand.

Example 2 In this example the amount of salt can be approximately halved over that of the first example if lemon juice is included in the recipe.

The ingredients are as follows:- Bakers flour 10 Kilograms Yeast (dry) 100 grams or (compound) 300 grams Milk powder 100 grams NaCI 45 grams KCI 80 grams Water 6 litres Ascorbic Acid 50 grams White Vinegar 50 grams Lemon Juice 50 grams Soya Flour 100 grams Bread improver 100-150 grams depending on brand.

Example 3 In this example vinegar is not required if a small quantity of magnesium oxide is included in the recipe.

The ingredients are as follows:- Bakers flour 10 Kilograms Yeast (dry) 100 grams or (compound) 300 grams Milk powder 100 grams SNaCI 45 grams -K7-CI 80 grams Water 6 litres Ascorbic Acid 50 grams Magnesium Oxide 150 mgrams Lemon Juice 50 grams Soya Flour 100 grams Bread improver 100-150 grams depending on brand.

The quantity of salt in this example can be increased to 75 grams and the lemon juice deleted as in Example 1.

In all three examples above, the bread making method is as follows:- All dry ingredients are mixed together and the water and vinegar added and mixed with the mixed dry ingredients until the dough is clear. The dough is then taken from the mixer and rested for 10 minutes. The dough is then moulded into the desired shape, placed in a prover at a temperature of approximately degrees Celsius for between 30 and 45 minutes, and then placed in an oven at 220 degrees Celsius and baked until golden brown.

The above recipes can be used to make various types of bread. It should be noted that water content may change and gluten may be required depending on the type of bread and/or the type of flour.

It is to be understood that in the first aspect of the invention the addition of fat in amounts up to substantially 4.0% is contemplated. At low amounts of added fat the percentage ranges of other ingredients in the recipe remain unchanged.

As the amount of fat approaches 2.0% and more, the percentage ranges of some of the other ingredients may vary.

It is to be noted that the recipe specifies milk powder which is more effective than liquid milk, although liquid milk and other milk products can be used.

Most known breads contain salt in the proportion of between 1.5 and percent of the weight of flour and between 2 and 10 percent fat. The high salt content is required to control the yeast development and once it is reduced the taste deteriorates. Also in making low sodium bread normally extra care is required because the dough can be easily ruined in processing. Low salt bread generally has a poor taste and poor texture. Low salt bread is more expensive to make because bakers need to make a separate dough from that for normal bread for those few members of the public who do not mind the taste. This invention will /,save time as one dough can be made for all breads.

As indicated above, the exact mechanism and theory underpinning the results obtained by the invention are not fully understood and the following is only a possible explanation.

Gluten is a natural protein derived from a mixture of water and two native proteins present in wheat grain, namely glutenin and gliadin. These proteins combine to form a viscous and somewhat elastic mass called gluten. The glutenin provides elasticity, whilst the gliadin provides extensibility. Gluten adds to the protein content of foods and also provides structure. It improves baking performance because of its ability to form an adhesive and cohesive three dimensional film network.

This film forming ability provides gluten with the capability to trap fermentation gases and air inside cells in a dough. As gas pressure builds up it eventually overcomes the elasticity of the gluten which then expands to form a sponge like cellular structure, containing gas retaining pockets or cells formed from a continuous protein phase. During baking the protein is denatured and then sets or coagulates into a fixed shape.

At the formation stage gluten provides very little or no structure in dough which must be worked or manipulated in a way which makes it elastic and stretchy. This stage is described as "development" and is extremely important in the breadmaking process. Fully developed gluten is capable of forming a gas retaining structure composed of extremely thin membranes which can be stretched considerably by expanding gases without breaking down.

It is possible to physically change the natural properties of gluten. Thus salt eg sodium chloride, toughens gluten. Acids e.g. lemon juice, ascorbic acid, have a toughening effect on the gluten. Fats tend to lubricate the gluten strands and lessen cohesion preventing the formation of a continuous network.

Sugar and fat are each known to have a shortening effect on gluten, lessening its extensibility and thus making it more liable to break down under the pressure of gas within its structural framework.

Figs 1 and 2 illustrate undeveloped and developed gluten respectively in known dough development.

This present invention is believed to change the natural properties of Sgluten and consequently the method of how bread is manufactured.

Having less sodium chloride makes the gluten less tough. Potassium chloride is also added to make the gluten tough however it is less effective than sodium chloride. Both lemon juice and ascorbic acid toughen the gluten making it much less extensible but this does not occur until oxidation occurs after the dough is developed, allowing the gluten to be developed much quicker and more thoroughly. Without the addition of extra fat a more continuous network of gluten is formed. Acetic acid relaxes the gluten making it more extensible, also producing a more thorough gluten formation and also speeding up this process.

Milk powder and soya flour both contain natural fat which helps to lubricate the gluten.

The method of mixing dough in accordance with the present invention produces a more developed dough which is a lot more tolerant when proving.

Figs 3 and 4 illustrate undeveloped and developed gluten respectively in dough development in accordance with the present invention.

When dough mixing begins changes take place immediately. The varying temperatures of the ingredients form one common dough temperature, and at the same time the wetting of the flour takes place which then forms the gluten. At this stage the stabilising and strengthening action of the salt on the gluten becomes evident in the dough structure. As mixing continues the tearing and stretching of the dough rearranges the strands of gluten into a network which will become the gas retaining structure of the loaf. Once the yeast cells are given the conditions of moisture and warmth, invertase enzymes contained in the cell commence to breakdown the natural plant sugar (sucrose) in the flour into a simple sugar assimilated by the yeast cell. A further chemical change takes place as zymase enzymes convert the simple sugar into CO2, alcohol and other by products.

Enzymes play an important part in the process as they are catalysts for complex chemical changes which take place during fermentation. Enzymes are defined as substances contained in living cells, which initiate chemical reactions. Each type of enzyme has only one function and so it can be seen that in fermentation a large number of enzymes are active, each contributing to the complex of reactions which together produce fermentation.

The resulting physical changes in the dough include increased volume as the gas is trapped in the structure, a rise in heat and a reduction in dough weight as sugars are used up by the yeast.

Without the addition of salt the yeast is not retarded thereby producing a lot more CO2 and alcohol resulting in much more pressure being put on the gluten formation. This causes some cells to break, releasing the important gases required to produce a loaf with uniform cells and volume.

Although the present invention uses less sodium chloride than normal, it contains potassium chloride which has almost the same effect on the fermentation as does sodium chloride. Because potassium chloride does not control the yeast as well as sodium chloride, milk powder can be added to retard the fermentation process because it reduces the acid concentration in the mixture which reduces the diastatic activity of the dough. Consequently less sugar is produced from the starch by the amylase enzymes, resulting in the slowing down of gas production.

A loaf of bread produced in accordance with the present invention has a much more developed gluten dough. This allows it to be mixed in less time with less strain put on the mixer.

Because less friction is created while mixing, to achieve a required dough temperature of between 28°C and 31OC, the temperature of the added water should be increased by between about 4°C and 60C above that required using known breadmaking techniques. Although the dough when developed has a tendency to be slightly more sticky to begin with, over a little time the acids have an oxidising effect, strengthening the gluten and creating a much more stable dough than can normally be achieved.

During the final proof, because there is a much more complex formation of gluten a lot more cells containing carbon dioxide are produced. These cells are smaller than those produced using known bread making techniques.

The effect is that it takes less time to prove the bread because it has more oven spring than bread produced by known methods. This reduces manufacturing time by approximately Comparative timings for the known and new systems using an equivalent R- amount of bread improver are as follows:- -7 I K/VT TYPICAL PRODUCTION TIME FOR WHITE SANDWICH USING NORMAL RAPID DOUGH PROCESS:- Dough Mixing 7 min Dough Recovery 10 mmin Dividing/Scaling 10 mmin Intermediate Proof 10 mmin Moulding/Panning 10 mmin Final Proof 60 mmin Baking De-panning 26 min TOTAL TIME 133 MINUTES TYPICAL PRODUCTION TIME FOR WHITE SANDWICH USING LOW SALT WITH NATURAL FAT ONLY RAPID DOUGH PROCESS:- Dough Mixing 6 min Dough Recovery 10 mmin Dividing/Scaling 10 min Intermediate Proof 10 min Moulding/Panning 10 min Final Proof 45 min Baking De-panning 27 mmin TOTAL TIME 118 MINUTES Typical production times using the normal rapid dough process can be reduced by using greater amounts of bread improver, but this substantially increases costs of production.

It is believed that the addition of ascorbic acid in the quantities specified may be instrumental in producing the improved results observed with the bread and bread making methods of the present invention. Tests conducted on breads baked without ascorbic acid in the quantities specified suggest that such breads are not as long lasting, have longer proving times, have weaker gluten, are more likely to be of a grey colour and are of poorer texture.

In general, the bread has the same appearance as known bread with the SQ. crusts being the same. Tests indicate the colour of the crumb is slightly offi/ white and slowly becomes more dull over time. The grain and the cell shape and size are more even. The crumb structure is a lot more stable even after 6 days. The bread does not develop a stale taste which can become apparent in known bread after 3 days and this can be quite beneficial in certain markets where preservatives are not well regarded. The bread can give off a slight smell of vinegar, but in tests this was difficult to taste. The bread toasts more rapidly and becomes more golden in colour.

Bread made in accordance with the present invention and the bread making methods of the present invention have a number of advantages over known breads and known bread making methods.

Production time is reduced as the bread takes less time to "prove" than is usually required.

Breads in accordance with the present invention can be white in colour despite being low in salt.

Breads in accordance with the present invention have good taste and texture despite being low in salt. Low sodium breads are generally characterised by having poor taste and poor texture.

Emulsifiers are not required.

Less bread improver is needed.

Breads in accordance with the present invention can last up to 10 days without preservatives, although these may be needed in a hot and humid climate.

Breads in accordance with the present invention stay soft without added fat.

Breads in accordance with the present invention have good crust without use of crust enhancers.

It will of course be realised that whilst the above has been given by way of an illustrative example of this invention, all such and other modifications and variations hereto, as would be apparent to persons skilled in the art, are deemed to fall within the broad scope and ambit of this invention as is herein set forth.

SRA

C)T

Claims (3)

1. A baked product made from ingredients including:- flour; sodium chloride in the proportion of between substantially 0.1% and substantially 1.5 of the weight of said flour; potassium chloride in the proportion of between substantially 0.4% and substantially 1.5% of the weight of said flour, and ascorbic acid in the proportion of between substantially 0.2% and substantially 1.0% of the weight of said flour, or other oxidising agent in an equivalent proportion.

2. A baked product as claimed in claim 1, wherein said ascorbic acid is in the proportion of substantially 0.5% of the weight of said flour.

3. A baked product as claimed in claim 2, wherein the proportion of said sodium chloride is substantially 0.45% of the weight of said flour and said ingredients further include:- lemon juice in the proportion of substantially 0.5% of the weight of said flour, or citric acid in an equivalent proportion.