BE1021459B1 - LEVERAGE COMPOSITION FOR FOOD PASTE - Google Patents

Abstract

The present invention relates to a leavening composition for frozen food dough to be baked, comprising a leavening acid, a leavening base and optionally yeasts, characterized in that the leavening acid is only crystallized dehydrated lactic acid.

Description

Levante composition for alimentary paste Field of the invention

The present invention relates to a rising composition for frozen food dough for baking, such as a pizza dough. In particular, the present invention relates to a phosphate-free baking composition having a low CO2 release rate.

The dough may or may not contain yeasts, water retenters and / or conditioning agents. The product manufacturing steps are mixing the ingredients, spreading, pre-cooking or freezing the dough, adding the topping, freezing the pizza and baking it. The dough rises in the oven during the rise in temperature. Its cooking is homogeneous and it has good organoleptic qualities (soft texture, taste, ...).

State of the art

Frozen pizzas are very popular with consumers for their convenience, sales volume is constantly increasing. The shelf life of the product is longer compared to fresh products, its microbiological safety is ensured, so manufacturers also opt very largely for this method of preservation of their products.

Traditionally, fresh yeasts have been incorporated into pizza dough recipes to allow the release of carbon dioxide (CO2) when baked, resulting in an increase in volume. Yeasts require a rest period of the dough after mixing, to begin their growth before cooking. The use of yeasts, however, has some disadvantages, such yeasts continue to develop and produce carbon dioxide until the dough is cooked and even at temperatures of 0 to 12 ° C. In addition, the viability of these yeasts is reduced by the negative temperatures, this makes it impossible to freeze the pasta (especially pizza dough) when the swelling of the dough during cooking is desired (Gene expression analysis of stress and freeze stress in baker's yeast, S. Rodriguez-Vargas, F. Estruch, F. Randez-Gil, Appl And

Environmental Microbiology, June 2002, p. 3024-3030). The freezing, considerably increasing the life of the products, arouses the interest of the industrialists and the consumers. Patent EP0487878 describes a process for the construction of genetically modified baker's yeast strains, which have the property of being inactive but of surviving under refrigeration. The patent EP0878996 meanwhile, describes a strain that allows to obtain fresh baking yeasts. However, the temperatures described in these two patents are the usual refrigeration temperatures (3 to 9 ° C) and not freezing, moreover, the mutation can affect the cold growth, this lack of growth may be different depending on the sugars present .

Although modified yeasts are known to be effective in bakery dough applications, they nevertheless impose certain regulatory constraints on manufacturers choosing to use them. In fact, the monitoring of the extensive traceability and the labeling of these genetically modified micro-organisms on the packaging of finished products are particular conditions to be respected (EUROPEAN PARLIAMENT AND COUNCIL DIRECTIVE 2001/18 / EC of 12 March 2001). on the deliberate release of genetically modified organisms into the environment (OJ L 106, 17.4.2001, p.1).

The viability of yeasts is also compromised by pre-cooking, a process step often necessary for even cooking of pizzas in household ovens. Pre-cooking avoids for example the embrittlement of the dough caused by the release of the water contained in the filling, particularly in the center of the pizza.

Chemical yeasts are known and widely used for a long time. Indeed, the replacement of natural yeasts with an acid neutralizing alkali metal carbonate has reduced the time and quantity of materials required for the preparation of oven baked dough.

The leavening agents comprise two ingredients, an acid and a base. The acid, such as cream of tartar, orthophosphoric acid, pyrophosphoric acid and their partial salts such as monocalcium phosphate, sodium acid pyrophosphate, and any other suitable acid, is edible and nontoxic. Such acids are known as "leavening acids". The base used is usually sodium bicarbonate, encapsulated or not in a hydrogenated vegetable fat.

A judicious combination of these leavening agents makes it possible to generate CO2 within the pulp, producing an increase in the volume thereof. The main advantage of these leavening chemical agents is that their behavior is predictable. Indeed, it is sufficient to calculate the proportions of each reagent to know the volume of CO2 that will be released. This combination must be designed so that it does not react during the kneading or cold storage of the dough, but to react during heating, when the emergence occurs.

It is known to those skilled in the art that the presence of organic acid (used as a leavening agent) and sodium bicarbonate (used as a raising base) causes the formation of CO2 (WO2004054370, WO0167872 and EPI827115).

The leavening powders conventionally used in the food industry are unsatisfactory because they contain: sodium, for example sodium aluminophosphate (SALP) or sodium pyrophosphate (SAPP), which are important sodium intakes, 12% of the amount of agent implemented. These additives are therefore strongly discouraged during limited sodium diets. - phosphates, also known to have a negative impact on the health of consumers. - aluminum, suspected in various pathologies. bases encapsulated in hydrogenated vegetable fats, also not recommended for health.

Patent EP0954974 describes the use of anhydrous monocalcium phosphate as a gold leavening agent; leavening acids derived from phosphates do not have a totally neutral taste, SAPP for example is generally described in the literature as having a salty or even pungent taste.

Overconsumption of phosphate prevents the proper assimilation of calcium, which weakens the bones and can lead to osteoporosis. This overconsumption can also aggravate kidney problems in people with this type of disease but also lead to behavioral problems (such as hyperactivity, aggression, lowering of concentration, ...) in young children.

JP5068471 discloses the use of glucono-delta-lactone (GDL) as a leavening agent in combination with sodium bicarbonate. GDL sliydrolysis, in aqueous medium, with release of gluconic acid. This hydrolysis is all the faster as the temperature is high. However, the dosage of GDL used must be high, it has indeed a neutralization value of 47 (number of kg of sodium bicarbonate can be neutralized per 100 kg of leavening acid), relatively low compared to that of the crystallized dehydrated lactic acid which is 86.

In addition to the neutralization value, the most important factor in choosing the appropriate leavening acid is the Rate of Reaction (ROR). This characterizes the amount of CO2 released by the reaction of the leavening acid with a precise amount of sodium bicarbonate under well-defined conditions and for a period of time of 8 minutes. In practice, a slow reaction is generally preferred to obtain the swelling of pizza dough as much as possible, or organic acids (citric acid, tartaric acid, etc.) react very rapidly with sodium bicarbonate.

There is therefore a need in the frozen pasta industry, such as frozen ready-to-cook pizza dough, for a combination of leavening agents not containing genetically modified yeast, no aluminum, little sodium, no hydrogenated vegetable fat and especially no phosphate, slow release and limited incorporation rate in pasta recipes.

Brief description of the invention

The present invention relates to a leavening composition, which meets the needs defined above, intended to be incorporated into a frozen food dough to bake, for example a pizza dough. The dough may or may not contain yeasts, water retenters and / or conditioning agents. The product manufacturing steps are mixing the ingredients, spreading, pre-cooking or freezing the dough, adding the topping, freezing the pizza and baking it. The dough rises in the oven during the rise in temperature. Its cooking is homogeneous and it has good organoleptic qualities (soft texture, taste, ...).

Detailed description of the invention

The Applicant has now found that by using crystallized dehydrated lactic acid as the sole leavening acid in the baking composition, a frozen food dough to be baked, we meet not only the criteria described above, but in addition the quantity of CO2 released was limited to a value of the order of 14%, or ROR reaction rate as indicated above, whereas that obtained with other acids is much higher. Crystallized dehydrated lactic acid, as a leavening agent, may be added to the flour together with the baking base (preferably sodium bicarbonate), it is inactive at room temperature and thus makes use of encapsulated leavening agents, containing hydrogenated vegetable fats, unnecessary for blocking acid / base reactions before cooking.

In the presence of water and with the rise in temperature, crystallized dehydrated lactic acid slowly hydrolyzes to lactic acid which reacts with the bicarbonate to release CO2, allowing the dough to rise. The rate of hydrolysis, the amount of lactic acid formed, and therefore the amount of CO2 generated, depend mainly on the initial concentration of crystallized dehydrated lactic acid and the temperature. It has been found that the hydrolysis of the crystallized dehydrated lactic acid is slow at room temperature, i.e. at the mixing temperature with the other dough ingredients, and accelerates sharply during the increase in the temperature during cooking. Therefore, the present invention makes it possible to greatly reduce the losses of CO2 during the preparation of the dough and to guarantee a homogeneous lifting during cooking without the use of yeasts. The rate of hydrolysis of dehydrated lactic acid in an aqueous medium differs according to its form. Surprisingly, the plaintiff company realized that "crystallized" dehydrated lactic acid hydrolyzed less rapidly than "amorphous" dehydrated lactic acid.

The crystallized form therefore has a significant additional advantage in pizza dough type applications. By hydrolyzing more slowly in contact with water, it provides users of leavening powders with a solution adapted to solving the problems mentioned in the state of the art, the reaction during kneading and storage in the freezer is low. This promotes a better emergence during cooking, a desired effect in the manufacture of thick and fluffy pizza dough. Lactic acid is naturally present in the filling ingredients of pizzas (cheese, fermented meats, ...) and can be used in organic farming products. It also has many advantages: it does not contain sodium, its antibacterial activity is increased, its neutralization value is high. The invention therefore makes it possible, in parallel with the other functionalities set out above, to microbiologically stabilize the treated products and to guarantee a longer shelf life.

The pasta formed with the leavening composition of the present invention may be composed of the same ingredients as a conventional unprepared or frozen dough. For example, this dough may contain wheat flour, skim milk powder, sugar, salt, margarine, olive oil, water, and possibly yeasts, retainers water or conditioning agents. This recipe may vary depending on the expected characteristics of the finished product and the manufacturer's specific process.

The levitating composition of the invention, which may also contain yeasts, consists of a rising acid-base system with the only acid raising crystallized dehydrated lactic acid and as a baking base a carbonate or bicarbonate of sodium, of potassium, of ammonium or magnesium and preferentially sodium bicarbonate. If yeasts were used as a complementary leavening agent, the quantity to be incorporated would be reduced.

The reduction or elimination of yeasts in the pasta (eg pizza dough) allows an extension of the life of the yeast, through the inhibition of the negative effects that yeasts can have on the finished product.

A lifetime of one year or more can then be considered for a pizza made from the recipe of the invention. The elimination of phosphates in the pasta, especially in the pizza dough, avoids overconsumption, which is considered harmful to health. The use of crystallized dehydrated lactic acid provides many advantages over other known systems. Among other things, it makes it possible to eliminate any source of phosphate in the finished product, to reduce its quantity of sodium, to obtain a uniform rise and in accordance with the theoretical expectation of the dough, and to preserve its organoleptic qualities.

The amount of crystallized dehydrated lactic acid added to the recipe depends on the amount of baking base and can be calculated according to the following formula: mass of crystallized dehydrated lactic acid =

This ratio allows the production of the optimal amount of CO2 in relation to the amount of leavening agents incorporated.

The amount of crystallized dehydrated lactic acid must be between 0.01% and 4% of the total weight of the dough, preferably between 0.1% and 1%.

The preparation of the alimentary paste comprising the levitating composition of the invention containing crystallized dehydrated lactic acid of the invention proceeds as follows: The powdered ingredients are first mixed alone for 1 to 6 minutes, preferably for 4 minutes. - The liquid and wet ingredients are then added, the mixture then lasts 1 to 4 minutes, preferably 2 minutes. The mixing speed is preferably slow or even moderate, the total mixing time does not exceed 10 minutes. These two parameters allow a low energy consumption during the manufacture of the pasta. The mixture can take place at cool or ambient temperature, it is not necessary to monitor the hygrometry of the manufacturing room. - The thickness of the spread raw pasta must preferably be between 0.3 and 0.8 cm, more preferably between 0.5 and 0.7 cm, to ensure a homogeneous baking. - The pasta is preferably made solid by pre-cooking or freezing / freezing for better performance (before adding the filling in the case of pizza dough). The pre-cooking lasts preferably from 1 to 10 minutes, more preferably from 2 to 5 minutes. The temperature may be between 150 and 300 ° C., preferably between 200 and 250 ° C. Freezing / quick freezing is carried out at a maximum temperature of -30 ° C and then stored preferably at a maximum temperature of -18 ° C.

In the case of pizza dough, it can then be filled with any ingredient suitable for this food application, before being frozen or deep-frozen and then stored at a maximum temperature of -18 ° C, preferably close to -18 ° C .

The duration of storage may be greater than that of pizzas containing yeasts, it must however respect the maximum duration allowed by the regulations in force.

Just before consumption, the pizza should be baked with or without thawing. The duration of the cooking is preferably between 10 and 60 minutes, more preferably between 10 and 20 minutes. The firing temperature is preferably between 100 and 250 ° C, more preferably between 150 and 200 ° C. Other details and particularities of the invention, given hereinafter by way of non-limiting examples, emerge from the description as some possible forms of its implementation.

Example 1

A preliminary test, to estimate the importance of the hydrolysis of crystallized dehydrated lactic acid during the preparation of the pizza dough, is carried out. 0.5 g of crystallized or amorphous dehydrated lactic acid are dissolved in 50 g of tap water at an ambient temperature of 18 ° C. The pH is measured at a regular time interval for 300 seconds. The results are shown in Figure 1.

Graph 1: Evolution of the pH of different types of dehydrated lactic acid

At the end of this test, we can conclude that whatever the particle size of dehydrated lactic acid, the "crystallized" form hydrolyzes less rapidly than the "amorphous" form.

In fact, the solutions containing 0.5% of crystallized dehydrated lactic acid reach a pH of 6-6.5 in 5 minutes, while the solutions containing 0.5% of amorphous dehydrated lactic acid reach during the same time interval pH 4-5. At room temperature, slow hydrolysis of the crystallized dehydrated lactic acid allows a considerable slowing down of the acid-base reaction, preventing the release of CO2 and the emergence of the pizza dough. Conversely, the faster hydrolysis of the amorphous form exposes the risks of early release of CO2, thus impeding the achievement of desirable organoleptic qualities (a soft, swollen, aerated paste).

Example 2

A hydrolysis test of dehydrated lactic acid crystallized in city water at different temperatures is carried out, in order to predict the impact of the rise in temperature, and therefore the baking of the dough, on the water. hydrolysis of crystallized dehydrated lactic acid. 0.5 g of crystallized dehydrated lactic acid are dissolved in 100 g of tap water at a variable temperature. The pH is measured at regular time intervals for 120 minutes. The results are shown in Figure 2.

Graph 2: Effect of Temperature Change on the Hydrolysis of Dehydrated Crystallized Lactic Acid

It is noted that a high temperature promotes faster hydrolysis of crystallized dehydrated lactic acid.

The release of lactic acid is controlled according to the stage of preparation of the pizza. By respecting preparation times as defined in the next example, the acid-base reaction for swelling the dough can take place only at the time of pre-cooking or cooking.

Example 3 The object of the invention must be able to be optionally precooked before being frozen, this in order to limit the preparation time at home, a criterion of choice for consumers.

This example is based on volume comparison between a directly cooked dough and a pre-cooked, frozen dough, which is cooked after 6 days of freezing.

The pizza dough formulation was prepared with the following ingredients:

The frozen pizza dough is prepared as follows: a) Preparation of the dry ingredients: the different dry ingredients are weighed and then collected in a Kenwood mixer with a stirring blade. Stirring at minimum power is turned on for 4 minutes. This mixture thus homogeneous and without water makes it possible not to initiate the hydrolysis reaction of the crystallized dehydrated lactic acid of the invention. b) Blend of wet ingredients: Water and fat are added to the dry ingredient blend. The Kenwood agitator is turned on for 2 minutes on minimum agitation. c) Formation of the dough: dough balls of about 150 g are then spread by means of a conventional pastry roll, the targeted dimensions are: 0.5 to 0.7 cm thick and 14 to 18 cm in diameter. d) Pre-cooking: the pizza dough is precooked for 2.5 minutes at 230 ° C in a traditional household oven. e) Filling: this is where the difference between pizza pasta (without toppings) and pizzas is made. The addition of additional ingredients (topping) is done just before freezing. This step is optional in our examples. f) Freezing: the pizza or pizza dough is placed at -18 ° C in sealed bags sealed for several days. g) Cooking: The pizza or pizza dough is baked at 180 ° C in a traditional household oven. The duration may depend on the presence or absence of filling, the advanced state or not of the thawing of the pizza. For a dough without garnish directly placed in a preheated oven, 20 minutes are necessary and sufficient. h) Storage: The storage of pizza or pizza dough is under freezing conditions.

Unfrozen pizza dough is prepared in the same way, removing steps d) and f) ·

The pizzas are measured (diameter and thickness) in 3 points after preparation, precooking, freezing and cooking. An average of the values is presented in Table 1.

Table 1: Gross results

For a better comparison, the results are presented as a ratio of volumes in Table 2.

Table 2: results in the form of volume ration

Freezing does not seem to have an impact on the importance of swelling of the dough at the end of cooking.

The slight increase in volume after freezing is due to the cooling time of the pizza between taking the measurement and reaching the temperature of -18 ° C.

Example 4 The objective of the test is to compare the cooking and emergence of two frozen pasta for a pizza application: - Control paste: a paste without a leavening agent for negative control - Paste 1: made from leavening acid standard derived from phosphate, sodium aluminum phosphate (SALP), combined with an encapsulated base, sodium bicarbonate (encapsulated soda). Paste 2: Paste of the invention made from crystallized dehydrated lactic acid and standard sodium bicarbonate.

The formulation of the control paste was prepared with the following ingredients:

The formulation of the dough 1 was prepared with the following ingredients:

The formulation of the paste 2 (paste of the invention) was prepared with the following ingredients:

The amounts of leavening agents and fats incorporated in the recipe are adapted according to the neutralizing value of the acid, and the criterion encapsulated or not of the base.

The process used for the preparation of the pasta is the same as that of Example 3.

The filling deposited between the pre-cooking and the freezing was prepared according to the following recipe:

After each step the thicknesses and diameters of the pizzas are measured, their volume is thus calculated. The results are shown in Table 3.

Table 3: Comparison of pasta emergence

For a better comparison, the results are presented as a ratio of volumes in Table 4.

Table 4: Comparison of pasta emergence as a ratio of volumes

Note that the pizza dough object of the invention (dough 2) has a release of CO2 and therefore a larger swelling after pre-cooking and baking than the standard recipe pizza dough (dough 1).

Sodium bicarbonate encapsulated, releasing its base once the hot melt fat, retards the acid-base reaction. However, this does not equal the acid-base reaction and the release of CO2 obtained with crystallized dehydrated lactic acid at the end of cooking. It is only weakly hydrolysed during precooking. As a reminder, pre-cooking is necessary so that the dough, more solid, can be garnished.

Example 5

Another leavening acid widely used in pizza dough type applications is sodium acid pyrophosphate (SAPP). The test was carried out with SAPP 28, releasing 28% of its acidity in 8 minutes under well-defined conditions, and standard sodium bicarbonate, to represent the pair of leavening agents used by manufacturers.

A test identical to Example 4 was carried out: - Control paste: a dough without leavening agent for negative control. - Paste 1: made from SAPP 28 and standard sodium bicarbonate - Paste 2: Paste of the invention made from crystallized dehydrated lactic acid and standard sodium bicarbonate.

The formulation of the dough 1 was prepared with the following ingredients:

The recipes of the control paste and the paste 2 (paste of the invention) are identical to those of Example 4.

The method used for the control and the 2 tests is the same as that of Example 3, with the exception of the packing missing on this test.

After each step the thicknesses and diameters of the pizzas are measured, their volume is thus calculated. The results are shown in Table 5.

Table 5: Comparison of pasta emergence

For a better comparison, the results are presented as a ratio of volumes in Table 6.

Table 6: Comparison of pasta emergence as a ratio of volumes

It is noted in this test that the combination of SAPP 28 and sodium bicarbonate (paste 1) releases too much CO2 during pre-cooking, the acid-base reaction is rapid and is not primarily reserved for the stage Cooking.

As for dough 2, it swells slightly during pre-cooking but produces a much larger quantity of CO2 during cooking. The crystallized dehydrated lactic acid is therefore better suited to preparations of pre-cooked and frozen pizzas than phosphate derivatives.

These tests do not contain a filling, this condition allows an easier measurement of the pH. The results are shown in Table 7.

Table 7: Comparison of the pHs during the different stages of preparation

After cooking, the pH of the pizza dough which is the subject of the invention (paste 2) is very close to that of a paste containing the leavening agents usually used by manufacturers.

The variation in the weight of the pizzas was also followed, the results are shown in Table 8.

Table 8: Comparison of variation in pasta weights

We note that the amount of water retained by the control and trial pizzas is near, the replacement of SAPP with crystallized dehydrated lactic acid can be done without concern when selling pizza by weight for example.

Example 6 The objective of the test is to compare the cooking and the emergence of two frozen or non-frozen pasta. 150g pasta, for a pizza application, are prepared according to the 3 recipes of Example 5: - Control paste: a dough without leavening agent for negative control. - Paste 1: made from SAPP 28 and standard sodium bicarbonate - Paste 2: Paste of the invention made from crystallized dehydrated lactic acid and standard sodium bicarbonate.

Each dough was prepared in duplicate, the first being prepared according to the method of Example 3, the second prepared by a similar process, replacing step d), pre-cooking, by: - Freezing the dough: The pizzas are frozen, then placed at -18 ° C in hermetically sealed sachets for 1 day.

The duration of step f), final freezing of the pizzas, is adapted (-1 day), so that the total time during which all the pizzas are at -18 ° C is identical.

The garnish added on each dough is composed of the following ingredients:

The thicknesses (without taking into account the thickness due to the filling) and diameters of the pizzas are measured after each step, their volume is thus calculated. For a better comparison, the results are presented as a ratio of volumes in Table 9.

Table 9: Comparison of the emergence of precooked pasta or not during the different stages of preparation

The combination SAPP-sodium bicarbonate (paste 1) releases a large amount of CO2 during pre-cooking, thus limiting the release during cooking. The dough containing crystallized dehydrated lactic acid is always that for which the volume has increased the most after cooking, this time in the presence of filling.

The tests on unprocessed pizza dough follow the same trends, so this step does not have a negative impact on the finished product.

Example 7

In order to evaluate the positive impact of incorporating crystallized dehydrated lactic acid into frozen pizza dough, a triangular sensory test was conducted after 6 days of freezing.

The formulation of the control paste was prepared with the following ingredients:

The formulation of the dough of the invention was prepared with the following ingredients:

The amounts of sodium bicarbonate were adjusted according to the coating (20% by weight) or not of the ingredient. The amounts of SALP and crystallized dehydrated lactic acid were calculated according to their neutralizing values, respectively 100 and 86.

The pizza dough is prepared according to the protocol of Example 3, no filling is added so as to judge more easily the taste of the dough itself. The sensory evaluation is carried out by means of a jury of naïve subjects (that is to say without particular training) of 21 people, in individual cabins of tasting so that the subjects do not influence each other. The samples are presented to the jury in neutral containers (paper plates) and in the anonymous form of a 3-digit code chosen at random but not having too much similarities. All factors extrinsic to the product are controlled so as to be homogeneous (temperature, quantity presented, container, etc.). The purpose of the triangular test is to verify whether the consumer perceives an organoleptic difference between the control sample and the sample of the invention. To this end, a triangular test is organized. This consists in presenting to the subjects 2 products to be compared, one being doubled and the other not. The subjects therefore have 3 samples, 2 of which come from the same product while the third comes from the other product. The task for the subjects is to determine which sample is not repeated. The triangular test is the most universally used discriminative test and is recommended in most cases where it is sought to determine the detection or not of differences between 2 products.

The results of the sensory test are shown in Table 10.

Table 10: Triangular test on a panel of 21 people

Two statistical risks are considered for the similarity decision: - Risk a: risk of declaring different products when they are not - Risk ß25: risk of declaring similar products by not detecting a "small difference" that actually exists between products (which would be perceived by 25% of the population).

Table 11 gives the risk values a and ß25 according to the number of tasters who participated in the test (jury) and the number of correct answers obtained (X). - If ß25 <5%, we accept the similarity; - If β25> 5%, the similarity is rejected and if <5%, we can say that the products are significantly different; - If ß25> 5% and a> 5%, we can not conclude on the similarity of the products (zone of uncertainty), another test is then necessary.

Table 11: triangular test on a panel of 21 people

13 people found a difference, so the difference is significant at the 5% level.

The panelists who found the difference between the products prefer in majority the pizza dough of the invention (less salty taste, more mellow dough).

Example 8

A second test of triangular sensory analysis is performed according to the same method as that of Example 7, this time on 19 people (naive subjects).

The pizzas were prepared according to the protocol of Example 3, with addition of filling (step e) of the following composition:

The formulation of the control paste was prepared with the following ingredients:

The formulation of the dough of the invention was prepared with the following ingredients:

The results of the triangular test are shown in Table 12.

Table 12: triangular test with a panel of 19 people

Table 13 gives the risk values a and ß25 according to the number of tasters who participated in the test (jury) and the number of correct answers obtained (X).

Table 13: Triangular test with a panel of 19 people

12 people found a difference, so the difference is significant at the 5% level.

The panelists who found the difference between the products prefer in majority the pizza dough of the invention (better taste of dough, more soft and more colorful dough).

Claims (6)

A leavening composition for a baked frozen food dough comprising a leavening acid, a leavening base and optionally yeast, characterized in that the leavening acid is crystallized dehydrated lactic acid. 2. Levant composition according to claim 1 characterized in that the base levante base is selected from carbonates or bicarbonates of sodium, potassium, ammonium or magnesium and preferably sodium bicarbonate. 3. Frozen food dough characterized in that it contains the levitating composition described in claims 1 or 2. 4. Food dough according to claim 3 characterized in that the amount of crystallized dehydrated lactic acid introduced into the pasta dough relative to the levating composition is between 0.01 and 4% by weight, and preferably between 0.1. and 1% by weight. 5. Food dough according to any one of claims 3 and 4, characterized in that it is preferably used as a dough for pizza application. 6. Food dough according to claim 3, characterized in that it contains a phosphate free baking composition.