CA1038686A - Process for preparing acidified bread dough - Google Patents
Process for preparing acidified bread doughInfo
- Publication number
- CA1038686A CA1038686A CA221,358A CA221358A CA1038686A CA 1038686 A CA1038686 A CA 1038686A CA 221358 A CA221358 A CA 221358A CA 1038686 A CA1038686 A CA 1038686A
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- Prior art keywords
- dough
- bread
- fumaric acid
- coated
- yeast
- Prior art date
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Abstract
PROCESS FOR PREPARING ACIDIFIED BREAD DOUGH
Abstract of the Disclosure Acidified bread dough suitable for preparing sour dough bread may be prepared by incorporating into a dough containing baker's yeast an effective amount of fumaric acid coated with an edible material. The coating has a melting point temperature higher than normal proofing temperatures but within the range of normal baking temperatures.
Abstract of the Disclosure Acidified bread dough suitable for preparing sour dough bread may be prepared by incorporating into a dough containing baker's yeast an effective amount of fumaric acid coated with an edible material. The coating has a melting point temperature higher than normal proofing temperatures but within the range of normal baking temperatures.
Description
~o3~686 The Invention This invention relates to a process for preparing yeast leavened bread dough having an acidity higher than conventional bread dough and suitable for preparing sour dough bread. More particularly, this invention relates to a process for producing acidified bread dough in which a coated acidulent is provided which does not substantially adversely affect the leavening activity of the yeast.
Breads having a distinctive sour or acid taste have been produced for many years by the so-called "sour-dough"
method. Basic to this method is the addition to a freshly prepared dough mixture of a minor proportion of a starter comprising a mixture of flour and water which has been allowed to develop or ripen over a pexiod of hours or days. Fre~uently, in commercial bakery practice a portion of a batch of prepared sour dough is set aside and used as a starter for the next day's production of sour dough.
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10386~6 The function of the starter is to provide leavening, acidification and flavor to the sour dough. Microorganisms indigenous to flour and air-borne microorganisms which adventitious~y infect the flour proliferate in the flour and water mixture. Among these microorganisms have been identified certain yeasts and lactic acid bacteria which reportedly are responsible for the above noted effects.
The indigenous yeasts which provide the leavening action are more resistant to high acidity levels than is conven-tional baker's yeast. While sour dough bread may be prepared without the addition of baker's yeast, such is sometimes added to the dough shortly before baking to provide additional leavening action. In recent years, bacterial cultures have become available which may be used in the sour dough method in place of a naturally developed starter.
In modern baXery practice, the sponge and dough method is commonly used to prepare bread dough. In this method a portion of the flour, usually somewhat more than half of the total flour required for the amount of bread desired, is combined with water and baker's yeast and set aside for a number of hours until the dough is well leavened. This preparation or sponge is then combined with the remainder of the flour and other ingredients of the dough. In preparing sour bread dough by traditional methods, the sponge is set aside for a number of hours to allow microorganisms hopefully in the flour and in the environment to pro-liferate in the sponge in order that the products of 103~686 their metabolism may affect leavening and acidification of the dough. To achieve sufficient leavening and acidification may require as long as 24 to 48 hours.
The sponge is then combined with the remainder of the dough ingredients and the complete dough is allowed to ferment over a period of at least several hours before being shaped into loaves.
In a more modern process for preparing sour dough, a small quantity of well aged dough from a previous batch of sour dough is combined with flour, water and other dough ingredients. This mixture is then set aside for about 15 hours to allow fermentation to occur.
There are a number of processes described in the art relating to the preparation of sour dough and products prepared therefrom. U. S. Patent 3,734,743 to Kline et al. discloses a process for preparing sour dough French bread wherein a prepared culture of viable cells of sour dough yeast and lactic acid bacteria is inoculated into a mixture of dough ingredients. This process requires a sponge development time of 7 to 8 hours. U. S. Patent
Breads having a distinctive sour or acid taste have been produced for many years by the so-called "sour-dough"
method. Basic to this method is the addition to a freshly prepared dough mixture of a minor proportion of a starter comprising a mixture of flour and water which has been allowed to develop or ripen over a pexiod of hours or days. Fre~uently, in commercial bakery practice a portion of a batch of prepared sour dough is set aside and used as a starter for the next day's production of sour dough.
d~
-1- ~
10386~6 The function of the starter is to provide leavening, acidification and flavor to the sour dough. Microorganisms indigenous to flour and air-borne microorganisms which adventitious~y infect the flour proliferate in the flour and water mixture. Among these microorganisms have been identified certain yeasts and lactic acid bacteria which reportedly are responsible for the above noted effects.
The indigenous yeasts which provide the leavening action are more resistant to high acidity levels than is conven-tional baker's yeast. While sour dough bread may be prepared without the addition of baker's yeast, such is sometimes added to the dough shortly before baking to provide additional leavening action. In recent years, bacterial cultures have become available which may be used in the sour dough method in place of a naturally developed starter.
In modern baXery practice, the sponge and dough method is commonly used to prepare bread dough. In this method a portion of the flour, usually somewhat more than half of the total flour required for the amount of bread desired, is combined with water and baker's yeast and set aside for a number of hours until the dough is well leavened. This preparation or sponge is then combined with the remainder of the flour and other ingredients of the dough. In preparing sour bread dough by traditional methods, the sponge is set aside for a number of hours to allow microorganisms hopefully in the flour and in the environment to pro-liferate in the sponge in order that the products of 103~686 their metabolism may affect leavening and acidification of the dough. To achieve sufficient leavening and acidification may require as long as 24 to 48 hours.
The sponge is then combined with the remainder of the dough ingredients and the complete dough is allowed to ferment over a period of at least several hours before being shaped into loaves.
In a more modern process for preparing sour dough, a small quantity of well aged dough from a previous batch of sour dough is combined with flour, water and other dough ingredients. This mixture is then set aside for about 15 hours to allow fermentation to occur.
There are a number of processes described in the art relating to the preparation of sour dough and products prepared therefrom. U. S. Patent 3,734,743 to Kline et al. discloses a process for preparing sour dough French bread wherein a prepared culture of viable cells of sour dough yeast and lactic acid bacteria is inoculated into a mixture of dough ingredients. This process requires a sponge development time of 7 to 8 hours. U. S. Patent
2,875,280 to Williams et al. relates to a process for making sour dough pancake batter wherein a mixture of pancake batter ingredients is inoculated with bacteria and yeast cells. Canadian Patent 868,302 relates to a process for producing yeast leavened baked goods by the sour dough method. According to this process, the addition of cysteine-N-carbamide as an activator substantially reduced blending time for obtaining a consistent dough. Canadian Patent 528,622 discloses ~03~686 a leavenlng ager,t for raising dnd souring dough com-prising yeast and acid forming bacteria. In an article in Baker's Diqest, Vol. 40, pp. 77-80 (1966) a process is described for preparing rye bread by a so-called short sour dough method. In this method, a starter is added to a po~tion of the dough ingredients and the mixture is held at 95F for 3 hours to ripen the same before it is combined with the remainder of the dough ingredients.
There are a number of disadvantages associated with traditional methods for preparing sough dough.
These methods are largely empirical and, as a result, ade~uate control of leavening activity and degree of acidification of the dough are difficult to control.
These parameters are thus subject to considerable variability not only between batches of sour dough but also between sour doughs prepared by traditional methods in different geographical areas. For example, it apparently has not been possible to duplicate the highly esteemed San Francisco sour dough bread in all areas of the United States due, possibly, to differences in indigenous microbial populations.
In most prior art processes for preparing acidified dough, the acidity required to impart a distinctive acid taste to sour dough bread has largely precluded the use of baXer's yeast since such acidity is detrimental to the yeast. As noted above, baker's yeast is sometimes incorporated into sour dough prepared by conventional methods shortly before the dough is baked, thus shortening the time during which the acid provided by the starter is in contact with the yeast. High acidity levels in the dough during proofing thereof may also adversely affect the gluten of the dough and result in unsatisfactory bread volume and texture.
It is a principal object of the present invention to provide a process for preparing acidified bread dough contain-ing baker's yeast.
According to this invention there is provided a process for preparing acidified bread dough comprising incorporating into a dough suitable for producing yeast leavened sour dough bread an effective amount of fumaric acid coated with an edible material to acidify the dough without substantially adversely affecting the leavening activity of the yeast, the coating having a melting point temperature higher than normal proofing temperatures but within the range of normal baking temperatures, the amount of fumaric acid being sufficient to provide a titratable acidity of from about 4 to about 5 in the bread when the dough is baked.
The process of the invention facilitates the preparation of acidified bread dough which may be baked to provide sour doughbread, which does not require lengthy fermentation or proofing time, and without the use of a starter or a starter culture.
The invention also extends to acidified bread dough suitable for producing sour dough bread comprising flour, baker's yeast and an effective amount of fumaric acid coated with an edible material to acidify the dough without substan-tially adversely affecting the leavening activity of the yeast, A
~03~6 ~
the coating having a melting point temperature higher thannormal proofing temperatures but within the range of normal baking temperatures, the amount of coated fumaric acid being sufficient to provide a titratable acidity of from about 4 to about 5 in the bread when the dough is baked.
In the present process, the prepared dough is shaped into loaves and set aside to proof for about one hour. During this period the bulk of the yeast leavening activity and increase in dough volume are effectuated. Such relatively short proofing time demonstrates a major advantage of the present process for producing sour dough bread over other processes wherein lengthy proofing times are required.
Generally, in commercial bakeries, proofing is carried out at a temperature in the range of from about 110 to 120F while in home baking procedures, bread dough is generally proofed at a temperature in the range of from about 80 to 85F. At home, bread is baked at an oven temperature of about 400F
while in commercial bakeries, the oven temperature may be as high as 500F.
The coating is substantially unaffected at normal proof-ing temperatures so that the fumaric acid does not contact the yeast until the dough is baked. In the prepration of bread dough, the ingredients undergo a considerable amount of mixing.
Kneading of dough is, of course, a particularly efective way of effecting such mixing. In the present process, the coated particles of fumaric acid are substantially evenly distribu-ted throughout the dough as a result of such 103868~
mixing or kneading. Thus, when the fumaric acid is freed of its coating during baking of the dough, acidic or sour flavor is essentially evenly distributed through-out the dough and the bread prepared therefrom. The acidic flavor and aroma of sour dough bread may be augmented and a characteristic vinegar-like flavor imparted thereto by providing in the dough a source of acetic acid such as sodium diacetate. The amount of acetic acid provided should not, of course, be such as to detrimentally affect the yeast.
The edible material with which the fumaric acid is coated should be such that the coàting remains substantially intact during proofing of the dough but melts within the range of normal baking temperatures.
Such material must, of course, be compatible with the other dough ingredients and melt at a temperature higher than normal proofing temperatures, preferably at a melting point temperature of above about 125 F. Exemplary of such materials are vegetable fat, gelatin and vegetable gums.
The amount of fumaric acid incorporated into the dough will, in general, depend upon the degree of acidity desired in the finished bread. In general, breads having the characteristic flavor and aroma of sour dough bread will have a titratable acidity in the range of from about 4 to about 5. Titratable acidity is defined as a measure of the free acid in the bread and is expressed as the number of milliliter of 0.15N NaOH required to increase the pH of a 10 percent aqueous suspension of the bread to 6.6. The pH of a 10 percent aqueous sus-pension of sour dough bread should preferably be in the range of from about 3.5 to 4.5.
A number of coated acids were investigated for use as acidulents in the present process. When coated fumaric, adipic or citric acid were incorpoxated into suitable doughs, the dough containing coated fumaric acid produced bread most characteristic of sour dough bread. Breads produced from dough containing coated adipic or citric acidswere less satisfactory, particu-larly in terms of their appearance and texture.
In order to more clearly describe the nature of the present invention, specific examples will hereafter be described. It should be understood, however, that this is done solely by way of example and is intended neither to delineate the scope of the invention nor limit the ambit of the appended claims.
Example 1 This Example illustrates the use of coated fumaric acid to acidify dough suitable for producing sour dough bread.
A series of doughs suitable for preparing French bread each comprising about 200 grams of flour and 11.6 grams of active dry yeast were acidified with two different levels of fumaric acid coated with vegetable fat having a melting point of 125 F and two different levels of sodium diacetate. The doughs were shaped into loaves which were proofed at 86 F and then baked in an oven at 400r Include~ for comparisor. purposes in the data shown in Table 1, below, are values determined ~or a commercial sour French bread.
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103~686 From the above data, it is apparent that sour French bread prepared from dough containing fat coated fumaric acid was comparable in specific volume and acidity to commercial sour French bread. The experimental breads were considered to have the characteristic flavor and aroma of sour French bread.
Example II
This example illustrates the effect of various coated acids on bread dough and on bread produced therefrom.
A series of doughs was prepared as shown in Example I.
To individual doughs was added 0.621 percent (based on flour) of fumaric acid coated with fats having melting s points of 12~ and 165F., respectively. To other doughs in the series were added equivalent amounts of adipic and citric acids, each coated with fat having a melting point I of 125F. A dough containing 0.621 percent of ~ncoated ¦ fumaric acid served as control. All doughs contained , 0.0424 percent sodium diacetate based on flour. The acidi-j fied doughs were shaped, proofed and baked as described in Example I. The results are shown in Table II and Table III below.
Table II shows that doughs containing coated fumaric and adipicacids proofed satisfactorily while doughs con-taining uncoated fumaric acid and coated citric acid failed to proof satisfactorily.
The data in Table III demonstrate that of the acids tested, coated fumaric acid was most suitable for acidi-fying sour dough. Bread prepared from dough containing coated adipic acid was unsatisfactory in regard to crust color while bread prepared from dough containing coated citric acid was unsatisfactory in regard to both crust color and gr~in.
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1~36~6 The terms and expressions which have been employed are used as terms of description and not of limitation and it is not intended by their use to exclude any equivalents of the features shown and described or portions thereof, since it is recognized that various modifications are possible within the scope of the invention claimed.
There are a number of disadvantages associated with traditional methods for preparing sough dough.
These methods are largely empirical and, as a result, ade~uate control of leavening activity and degree of acidification of the dough are difficult to control.
These parameters are thus subject to considerable variability not only between batches of sour dough but also between sour doughs prepared by traditional methods in different geographical areas. For example, it apparently has not been possible to duplicate the highly esteemed San Francisco sour dough bread in all areas of the United States due, possibly, to differences in indigenous microbial populations.
In most prior art processes for preparing acidified dough, the acidity required to impart a distinctive acid taste to sour dough bread has largely precluded the use of baXer's yeast since such acidity is detrimental to the yeast. As noted above, baker's yeast is sometimes incorporated into sour dough prepared by conventional methods shortly before the dough is baked, thus shortening the time during which the acid provided by the starter is in contact with the yeast. High acidity levels in the dough during proofing thereof may also adversely affect the gluten of the dough and result in unsatisfactory bread volume and texture.
It is a principal object of the present invention to provide a process for preparing acidified bread dough contain-ing baker's yeast.
According to this invention there is provided a process for preparing acidified bread dough comprising incorporating into a dough suitable for producing yeast leavened sour dough bread an effective amount of fumaric acid coated with an edible material to acidify the dough without substantially adversely affecting the leavening activity of the yeast, the coating having a melting point temperature higher than normal proofing temperatures but within the range of normal baking temperatures, the amount of fumaric acid being sufficient to provide a titratable acidity of from about 4 to about 5 in the bread when the dough is baked.
The process of the invention facilitates the preparation of acidified bread dough which may be baked to provide sour doughbread, which does not require lengthy fermentation or proofing time, and without the use of a starter or a starter culture.
The invention also extends to acidified bread dough suitable for producing sour dough bread comprising flour, baker's yeast and an effective amount of fumaric acid coated with an edible material to acidify the dough without substan-tially adversely affecting the leavening activity of the yeast, A
~03~6 ~
the coating having a melting point temperature higher thannormal proofing temperatures but within the range of normal baking temperatures, the amount of coated fumaric acid being sufficient to provide a titratable acidity of from about 4 to about 5 in the bread when the dough is baked.
In the present process, the prepared dough is shaped into loaves and set aside to proof for about one hour. During this period the bulk of the yeast leavening activity and increase in dough volume are effectuated. Such relatively short proofing time demonstrates a major advantage of the present process for producing sour dough bread over other processes wherein lengthy proofing times are required.
Generally, in commercial bakeries, proofing is carried out at a temperature in the range of from about 110 to 120F while in home baking procedures, bread dough is generally proofed at a temperature in the range of from about 80 to 85F. At home, bread is baked at an oven temperature of about 400F
while in commercial bakeries, the oven temperature may be as high as 500F.
The coating is substantially unaffected at normal proof-ing temperatures so that the fumaric acid does not contact the yeast until the dough is baked. In the prepration of bread dough, the ingredients undergo a considerable amount of mixing.
Kneading of dough is, of course, a particularly efective way of effecting such mixing. In the present process, the coated particles of fumaric acid are substantially evenly distribu-ted throughout the dough as a result of such 103868~
mixing or kneading. Thus, when the fumaric acid is freed of its coating during baking of the dough, acidic or sour flavor is essentially evenly distributed through-out the dough and the bread prepared therefrom. The acidic flavor and aroma of sour dough bread may be augmented and a characteristic vinegar-like flavor imparted thereto by providing in the dough a source of acetic acid such as sodium diacetate. The amount of acetic acid provided should not, of course, be such as to detrimentally affect the yeast.
The edible material with which the fumaric acid is coated should be such that the coàting remains substantially intact during proofing of the dough but melts within the range of normal baking temperatures.
Such material must, of course, be compatible with the other dough ingredients and melt at a temperature higher than normal proofing temperatures, preferably at a melting point temperature of above about 125 F. Exemplary of such materials are vegetable fat, gelatin and vegetable gums.
The amount of fumaric acid incorporated into the dough will, in general, depend upon the degree of acidity desired in the finished bread. In general, breads having the characteristic flavor and aroma of sour dough bread will have a titratable acidity in the range of from about 4 to about 5. Titratable acidity is defined as a measure of the free acid in the bread and is expressed as the number of milliliter of 0.15N NaOH required to increase the pH of a 10 percent aqueous suspension of the bread to 6.6. The pH of a 10 percent aqueous sus-pension of sour dough bread should preferably be in the range of from about 3.5 to 4.5.
A number of coated acids were investigated for use as acidulents in the present process. When coated fumaric, adipic or citric acid were incorpoxated into suitable doughs, the dough containing coated fumaric acid produced bread most characteristic of sour dough bread. Breads produced from dough containing coated adipic or citric acidswere less satisfactory, particu-larly in terms of their appearance and texture.
In order to more clearly describe the nature of the present invention, specific examples will hereafter be described. It should be understood, however, that this is done solely by way of example and is intended neither to delineate the scope of the invention nor limit the ambit of the appended claims.
Example 1 This Example illustrates the use of coated fumaric acid to acidify dough suitable for producing sour dough bread.
A series of doughs suitable for preparing French bread each comprising about 200 grams of flour and 11.6 grams of active dry yeast were acidified with two different levels of fumaric acid coated with vegetable fat having a melting point of 125 F and two different levels of sodium diacetate. The doughs were shaped into loaves which were proofed at 86 F and then baked in an oven at 400r Include~ for comparisor. purposes in the data shown in Table 1, below, are values determined ~or a commercial sour French bread.
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103~686 From the above data, it is apparent that sour French bread prepared from dough containing fat coated fumaric acid was comparable in specific volume and acidity to commercial sour French bread. The experimental breads were considered to have the characteristic flavor and aroma of sour French bread.
Example II
This example illustrates the effect of various coated acids on bread dough and on bread produced therefrom.
A series of doughs was prepared as shown in Example I.
To individual doughs was added 0.621 percent (based on flour) of fumaric acid coated with fats having melting s points of 12~ and 165F., respectively. To other doughs in the series were added equivalent amounts of adipic and citric acids, each coated with fat having a melting point I of 125F. A dough containing 0.621 percent of ~ncoated ¦ fumaric acid served as control. All doughs contained , 0.0424 percent sodium diacetate based on flour. The acidi-j fied doughs were shaped, proofed and baked as described in Example I. The results are shown in Table II and Table III below.
Table II shows that doughs containing coated fumaric and adipicacids proofed satisfactorily while doughs con-taining uncoated fumaric acid and coated citric acid failed to proof satisfactorily.
The data in Table III demonstrate that of the acids tested, coated fumaric acid was most suitable for acidi-fying sour dough. Bread prepared from dough containing coated adipic acid was unsatisfactory in regard to crust color while bread prepared from dough containing coated citric acid was unsatisfactory in regard to both crust color and gr~in.
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1~36~6 The terms and expressions which have been employed are used as terms of description and not of limitation and it is not intended by their use to exclude any equivalents of the features shown and described or portions thereof, since it is recognized that various modifications are possible within the scope of the invention claimed.
Claims (9)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for preparing acidified bread dough comprising incorporating into a dough suitable for producing yeast leavened sour dough bread an effective amount of fumaric acid coated with an edible material to acidify the dough without substantially adversely affecting the leavening activity of the yeast, said coating having a melting point temperature higher than normal proofing temperatures but within the range of normal baking temperatures, the amount of fumaric acid being sufficient to provide a titratable acidity of from about 4 to about 5 in the bread when the dough is baked.
2. A process for preparing acidified bread dough as defined in Claim 1, wherein fumaric acid is coated with an edible material having a melting point temperature of above about 125°F.
3. A process for preparing acidified bread dough as defined in Claim 2, wherein the fumaric acid is coated with an edible material selected from the group consisting of vegetable fat, gelatin and vegetable gums.
4. A process for preparing acidified bread dough as defined in Claim 3, wherein the fumaric acid is coated with vegetable fat.
5. A process for preparing acidified bread dough as defined in Claim 2, wherein the yeast used to leaven the dough is active dry yeast.
6. A process for preparing acidified bread dough as defined in Claim 5, wherein the amount of fumaric acid incorporated into the dough is sufficient to provide a pH of from about 3.5 to about 4.5 in bread produced from the acidified dough.
7. A process for preparing acidified bread dough as defined in Claim 2, wherein the acidified dough contains a source of acetic acid.
8. Acidified bread dough suitable for producing sour dough bread comprising flour, baker's yeast and an effective amount of fumaric acid coated with an edible material to acidify the dough without substantially adversely affecting the leavening activity of the yeast, said coating having a melting point temperature higher than normal proofing temperatures but within the range of normal baking temperatures, the amount of coated fumaric acid being sufficient to provide a titratable acidity of from about 4 to about 5 in the bread when the dough is baked.
9. Acidified bread dough suitable for producing sour dough bread as defined in Claim 8, wherein the fumaric acid is coated with an edible material having a melting point temperature of above about 125°F.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA221,358A CA1038686A (en) | 1975-03-05 | 1975-03-05 | Process for preparing acidified bread dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA221,358A CA1038686A (en) | 1975-03-05 | 1975-03-05 | Process for preparing acidified bread dough |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1038686A true CA1038686A (en) | 1978-09-19 |
Family
ID=4102441
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA221,358A Expired CA1038686A (en) | 1975-03-05 | 1975-03-05 | Process for preparing acidified bread dough |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1038686A (en) |
-
1975
- 1975-03-05 CA CA221,358A patent/CA1038686A/en not_active Expired
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