BE1023801B1 - COMPOSITION AND PROCESS FOR THE PRODUCTION OF BUNS OR THE LIKE - Google Patents

Abstract

The present invention relates to a composition and a process for the production of buns or the like, said composition comprising at least flour, yeast and water, and said composition simultaneously having a water / meal ratio of between 0 , 8 and 1, preferably a water / flour ratio of between 0.82 and 0.85 and a yeast / flour ratio of between 0.06 and 0.08.

Description

Composition and process for making buns or the like

The present invention relates to a composition for the manufacture of buns (buns leavened) or the like comprising at least flour, yeast and water.

Such a composition for the preparation of buns is known from US4404227 whose objective is to provide a composition for reducing to about 75 minutes the time of manufacture of buns from the moment when water is added to a dry mixture flour, yeast and possibly other compounds (sourdough, dough conditioning agents, ...). The manufacturing method according to US4404227 is based on conventional steps which are as follows: a) mixing flour, yeast, water and other compounds to form a paste at a temperature between 38 and 60 ° C, b) optional resting of the dough obtained for 3 to 15 minutes, c) shaping of the dough so as to form rectangles of dough, the steps a) and c) taking altogether 15 to 25 minutes, d) fermentation raising dough rectangles for 20 to 25 minutes at 26-48 ° C, and e) baking for 30-35 minutes of raised dough rectangles at 190-215 ° C.

Unfortunately, with such a composition and such a process for the manufacture of buns, the time required to obtain finished products is still to be too long, which necessarily has a significant impact on the performance of the production lines, in particular in terms of monopolisation of the production tools and in terms of the manpower required to carry out the various stages of the manufacturing process. The aim of the invention is to overcome the drawbacks of the state of the art by providing a composition and a process for the manufacture of buns or the like which make it possible to further reduce the manufacturing time of buns or the like while ensuring that the Buns or analogues obtained meet certain quality criteria such as form (height) and structural (honeycomb structure, ...) criteria.

To solve this problem, it is provided according to the invention, a composition as indicated at the beginning, characterized in that it simultaneously has a water / flour ratio of between 0.8 and 1, preferably a water / flour ratio between 0.82 and 0.85 and yeast / flour ratio between 0.06 and 0.08.

In the context of the present invention, it has been determined, surprisingly, that such a composition for the production of buns or analogues simultaneously having a water / flour ratio of between 0.8 and 1 and a ratio of yeast / flour included between 0.06 and 0.08 makes it possible to produce buns complying with the desired quality criteria in less than one hour, more particularly in less than 45 minutes and more specifically in approximately 30 minutes. Such time savings (up to about 45 minutes) of course imply that the efficiency of the production lines is increased and that a significantly greater number of buns or the like can be produced per unit of time.

It has in fact been determined that such ratios give rise to the production of a liquid / semi-liquid mixture making it possible to dispense with a kneading step when a simple mixing step (in a mixer or at using a mixer) is sufficient to obtain an adequate mixture for the manufacture of buns or the like. Moreover, since the mixture according to the invention is in a suitable liquid / semi-liquid form when such ratios are respected, a composition according to the invention makes it possible to completely dispense with a shaping step of a paste during the manufacturing process, the liquid / semi-liquid mixture can be simply poured (poured) into molds. This casting operation of the mixture according to the invention is particularly advantageous since the step of forming the dough, as is the case for example in the document US4404227, is particularly restrictive and time consuming in the processes of classic and current manufacturing. Indeed, this step consists in breaking up the dough into several portions, which requires a significant workforce and which takes time since it is convenient to handle the dough and then each of the portions obtained. According to the invention, it has been determined that, quite advantageously, about 5 minutes or less are sufficient to prepare the composition by mixing flour, water and yeast and to pour / pour the mixture obtained in containers. This is simply impractical with pasty compositions imposing a step of forming / dividing the dough into portions.

In addition, against all odds, it has been demonstrated, in the context of the present invention, that such a composition according to the invention, despite its high water content resulting in a water / flour ratio of between 0, 8 and 1, requires neither a fermentation time (growth time) nor a longer cooking time than the durations of these same relative steps in the current conventional processes.

Preferably, according to the invention, the composition simultaneously has a water / flour ratio equal to 0.83 and a yeast / flour ratio of between 0.06 and 0.08.

Advantageously, the composition according to the invention has a viscosity of between 20 and 50 Pa.s for a shear value of said composition equal to 10 g / s, ie a viscosity of between 2 and 15 Pa.s for a shear value. of said composition equal to 100 g / s. Such a viscosity has been determined to provide a liquid / semi-liquid composition for which steps of kneading and shaping of the dough are not necessary.

Preferably, said flour of the composition according to the invention is chosen from the group consisting of wheat flour, barley flour, spelled flour, rye flour and oat flour. , and their mixtures.

Preferably, said flour has a protein content of between 10 and 20% dry matter, preferably a protein content of 12% dry matter.

Advantageously, said flour has an ash content of between 0.55 and 0.68% in dry matter, preferably an ash content of between 0.6 and 0.65% in dry matter.

Preferably, said yeast of the composition according to the invention is an active or overactive liquid yeast at a temperature of between 30 and 40 ° C., preferably at a temperature of 37 ° C.

Preferably, the composition according to the invention comprises at least one additive chosen from the group consisting of salt, vegetable or animal oils, preservatives, yeasts, leavens, spices, dyes, sugars, dietary supplements, and their mixtures. Other embodiments of a composition according to the invention are indicated in the appended claims. The invention also relates to a process for producing buns or the like comprising the following steps: a mixture of water, flour and yeast to obtain a mixture corresponding to a composition according to the invention, a distribution in containers of said mixture obtained by mixing, a fermentation / growth of said mixture distributed in said containers, and a cooking of said fermented mixture, said method being characterized in that said mixing step uses quantities of water, flour and yeast such that said mixture obtained at the end of mixing has a water / flour ratio of between 0.8 and 1, preferably a water / flour ratio of between 0.82 and 0.85 and a ratio of yeast / flour between 0.06 and 0.08.

Advantageously, according to the process according to the invention, said mixing step is carried out with a water having a temperature of between 35 and 45 ° C., preferably with a water having a temperature of 40 ° C.

Preferably, according to the process according to the invention, said distribution step in containers of said mixture obtained by mixing is carried out by pouring or pouring.

Preferably, according to the process according to the invention, said fermentation step is carried out at a temperature of between 30 ° C. and 40 ° C., preferably at a temperature of between 35 ° C. and 38 ° C. for a duration of between 10 minutes. and 30 minutes, preferably for a period of between 15 minutes and 20 minutes, preferably for a period of 18 minutes and at a humidity of between 75 and 85%.

Advantageously, according to the process according to the invention, said firing step is carried out at a temperature of between 200 ° C. and 280 ° C., preferably at a temperature of 220 ° C. for a period of between 10 minutes and 25 minutes. preferably for a period of 18 minutes. Other embodiments of the process according to the invention are indicated in the appended claims.

The present invention also relates to a use of a composition according to the invention for the manufacture of buns or the like and for the manufacture of any other leavened product and the like. Other forms of use of a composition according to the invention are indicated in the appended claims. Other characteristics, details and advantages of the invention will emerge from the examples given below, without limitation and with reference to the appended figures.

Figures 1a and b, 2a and b, 3a and b, 4a and b illustrate buns obtained for variable yeast / flour ratios for the same shoot time set at 18 minutes.

FIGS. 5a and b, 6a and b, 7a and b, 8a and b illustrate buns obtained for varying yeast / flour ratios according to the durations necessary so that the buns corresponding to the various ratios have the desired criteria (height, shape and structure). alveolar).

Examples

EXAMPLE 1 Determination of Yeast / Flour Ratio Which Ensures an Optimum Growing Time of 18 Minutes and Obtaining a Product (Bunl of Acceptable Form and Size with Acceptable Cell Structure)

Table 1 below shows the compounds of 4 distinct compositions. Compositions Nos. 1 and 2 correspond to compositions according to the invention since the yeast / flour ratios are respectively 0.08 and 0.06% and the water / flour ratios are 0.83. On the other hand, compositions Nos. 3 and 4 do not correspond to compositions according to the invention, the yeast / flour ratio not being between 0.06 and 0.08 but being less than 0.06.

Table 1

Each of these compositions was prepared by simply mixing for one minute (using a mixer) 300 g of wheat flour (type T55), 250 ml of water (at 40 ° C.), 50 ml. of olive oil, 6 g of salt and either 24 g, 18 g, 12 g or 6 g of yeast (Kastalia® from Lesaffre). Then, the mixture obtained was distributed by pouring / pouring into molds, at a rate of 14 g per mold, before respecting a fermentation time (growth time) of 18 minutes at a temperature of between 35 ° C. and 40 ° C. ° C and at a humidity of 80%. Finally, after this time of growth, the molds were placed in an oven and baking was carried out at 200 ° C (rotary heat oven) for 10 minutes. The total time required to prepare the mixtures by mixing and to distribute the mixtures obtained in the molds was 5 minutes. As can be seen, the total time of obtaining buns is therefore 5 + 18 + 10 minutes or 33 minutes.

In order to evaluate the characteristics of the buns obtained, the criteria of size (shape and height) and cell structure were observed for each bun corresponding to each of the compositions 1 to 4 mentioned in Table 1. These criteria are respectively illustrated in FIGS. 1a and 1b for the composition No. 1, in Figures 2a and 2b for the composition No. 2, in Figures 3a and 3b for the composition No. 3 and in Figures 4a and 4b for the composition No. 4.

As can be seen, for a growth time of 18 minutes, the yeast / flour ratios of 0.08 and 0.06 corresponding to compositions according to the invention make it possible to obtain both a size, a shape and a an adequate honeycomb structure while yeast / flour ratios of 0.04 and 0.02 do not give rise to compliant products. This demonstrates that the composition according to the invention having a yeast / flour ratio of between 0.06 and 0.08 is adequate unlike compositions having a lower ratio.

Example 2. Determination of the growth time to obtain a product (bun) of acceptable size whose cell structure is acceptable for variable ratios yeast / flour

Table 2 below shows the compounds of 4 distinct compositions. Compositions Nos. 1 and 2 correspond to compositions according to the invention since the yeast / flour ratios are respectively 0.08 and 0.06% and the water / flour ratios are 0.83. On the other hand, compositions Nos. 3 and 4 do not correspond to compositions according to the invention, the yeast / flour ratio not being between 0.06 and 0.08 but being less than 0.06.

Table 2

Each of the compositions was prepared as mentioned above in Example 1 and the characteristics of the resulting buns were evaluated for variable yeast / flour ratios, namely ratios of 0.08; 0.06; 0.04 and 0.02, this after a shoot time allowing, in all four cases, to obtain the size criteria (shape and height) and cell structure consistent with those sought.

As indicated in the last line of Table 2, only compositions Nos. 1 and 2 make it possible to limit the growth time (fermentation) respectively at 18 and 25 minutes while the growth times required with compositions whose yeast / flour ratios are less than 0.06 require almost double growth times. Figures 5a and 5b for Composition No. 1, Figures 6a and 6b for Composition No. 2, Figures 7a and 7b for Composition No. 3 and Figures 8a and 8b for Composition No. 4.

This again demonstrates that the composition according to the invention having a yeast / flour ratio of between 0.06 and 0.08 is adequate in contrast to compositions having a lower ratio.

It is understood that the present invention is in no way limited to the embodiments described above and that many modifications can be made without departing from the scope of the appended claims.

Claims (13)

1. Composition for the production of buns or the like comprising at least flour, yeast and water, said composition being characterized in that it simultaneously has a water / flour ratio of between 0.8 and 1, preferably a water / flour ratio of between 0.82 and 0.85 and a yeast / flour ratio of between 0.06 and 0.08. 2. Composition according to claim 1, characterized in that it has a viscosity of between 20 and 50 Pa.s for a shear value of said composition equal to 10 g / s, a viscosity of between 2 and 15 Pa. s for a shear value of said composition equal to 100 g / s. 3. A composition according to claim 1 or 2, characterized in that said flour is selected from the group consisting of wheat flour, barley flour, spelled flour, rye flour, wheat flour, oatmeal, and mixtures thereof. 4. Composition according to any one of claims 1 to 3, characterized in that said flour has a protein content of between 10 and 20% dry matter, preferably a protein content of 12% dry matter. 5. Composition according to any one of claims 1 to 4, characterized in that said flour has an ash content of between 0.55 and 0.68% dry matter, preferably an ash level between 0.6 and 0.65% dry matter. 6. Composition according to any one of claims 1 to 5, characterized in that said yeast is an active or hyperactive liquid yeast at a temperature between 30 and 40 ° C, preferably at a temperature of 37 ° C. 7. Composition according to any one of claims 1 to 6, characterized in that it comprises at least one additive selected from the group consisting of salt, vegetable or animal oils, preservatives, yeasts, leavens, spices, dyes, sugars, food supplements, and mixtures thereof. 8. A method of manufacturing buns or the like comprising the following steps: a mixture of water, flour and yeast to obtain a mixture corresponding to a composition according to any one of claims 1 to 7, a distribution in containers of said mixture obtained by mixing, a fermentation / growth of said mixture distributed in said containers, and a cooking of said fermented mixture, said method being characterized in that said mixing step uses quantities of water, flour and yeast such that said mixture obtained at the end of mixing has a water / flour ratio of between 0.8 and 1, preferably a water / flour ratio of between 0.82 and 0.85 and a ratio of yeast / flour between 0.06 and 0.08. 9. Method according to claim 8, characterized in that said mixing step is carried out with a water having a temperature between 35 and 45 ° C, preferably with a water having a temperature of 40 ° C. 10. The method of claim 8 or 9, characterized in that said step of distribution in containers of said mixture mixture mixture is achieved by casting or pouring. 11. Method according to any one of claims 8 to 10, characterized in that said fermentation step is carried out at a temperature between 30 ° C and 40 ° C, preferably at a temperature between 35 ° C and 38 ° C for a period of between 10 minutes and 30 minutes, preferably for a period of between 15 minutes and 20 minutes, preferably for a period of 18 minutes and at a humidity of between 75 and 85%. 12. Method according to any one of claims 8 to 11, characterized in that said firing step is carried out at a temperature between 200 ° C and 280 ° C, preferably at a temperature of 220 ° C for a period of time between 10 minutes and 25 minutes, preferably for a period of 18 minutes. 13. Use of a composition according to any one of claims 1 to 7 for the manufacture of buns or the like and for the manufacture of any other leavened products and the like.