CA2052361C - Cracker tasting bread-like and method of making the same - Google Patents
Cracker tasting bread-like and method of making the sameInfo
- Publication number
- CA2052361C CA2052361C CA002052361A CA2052361A CA2052361C CA 2052361 C CA2052361 C CA 2052361C CA 002052361 A CA002052361 A CA 002052361A CA 2052361 A CA2052361 A CA 2052361A CA 2052361 C CA2052361 C CA 2052361C
- Authority
- CA
- Canada
- Prior art keywords
- cracker
- dough
- flour
- yeast
- suspension
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
A cracker having a bread-like taste is formed from a dough for crackers which incorporates an aqueous suspension of a mixture of flour and yeast and a fermented mixture comprising flour and yeast.
Description
CA 020~2361 1998-01-07 A CRACKER TASTING BREAD-L~;
AND METHOD OF MAKING THE SAME
Description S This invention relates to a cracker tasting bread-like.
The invention also relates to a method of making such a cracker type.
It is a well-known fact that crackers are typical bakery con~um~hles, mainly made and packaged today by industrial methods.
Also known is that crackers are specifically valued on account of their low moisture content, which makes them crisp and crumbly, as well as adapted forlong-term preservation.
While such features are much appreciated, conventional crackers are not for all because found usually lacking in fragrance; actually, despite they providing an alternative choice to bread, crackers are never so well accepted as real bread.
It is the object of this invention to provide a cracker type which has such organoleptic characteristics as to be regarded a product with the typical taste and flavor of bread, which also resembles bread visually while retaining the appearance of a cracker.
This object is achieved by a cracker characterized in that it is formed from a dough for cracker making, which includes an aqueous suspension of a mixture of flour and yeast and a fermented mixture made up of flour and yeast.
In a preferred embodiment, this cracker is formed with crosswise cuts effective to promote swelling thereof while being baked.
The invention also concerns a method of making crackers tasting bread-like, characteri~d in that it comprises the steps of incorporating to a dough for crackers making an aqueous suspension of a mixture of flour and yeast and a fermented mixture comprising flour and yeast, allowing said dough to ferment for a short time period at ambient temperature (23 - 26~C) under an atmosphere at a high relative humidity, conventionally obtaining cracker preforms from said dough, subjecting said cracker preforms to a heat tre~tm~nt of quick baking to promote controlled swelling thereof, and baking to completion by means of microwaves.
CA 020~2361 1998-01-07 The features and advantages of a cracker according to the invention will become apparent from the following detailed description of an embodiment thereof, given by way of illustration and not of limitation with reference to the accompanying drawings.
s In the Drawin~s Figure 1 is a perspective view of a cracker produced in accordance with the invention; and Figure 2 is a further perspective view of a cracker produced in 10 accordance with this invention.
With reference to the drawing figures, generally shown at 1 is a cracker produced in accordance with this invention.
This cracker 1 is formed from a dough for cracker making which incorporates an aqueous suspension of a mixture of flour and yeast.
Specifically, a mixture is prepared which comprises flour and yeast with salt added.
The mixture's basic ingredient is composed of flour in the proportion of 76% by weight, the yeast being present in the by-weight proportion of 22%.
These ingredients are admixed a salt proportion amounting to no more than 2% by 20 weight, using a mixer of conventional design.
Said mixture can be stored in sacks of a selected weight, e.g. 50 kg.
Approximately 24 hours before use, an aqueous suspension is prepared of said mixture.
Into a two-speed mixer, not shown because conventional, there are put 25 a predetermined amount of water at a temperature of 15~C and a corresponding amount of the aforesaid ~ ure comprising flour, yeast and salt. To this aim, themixer is equipped with a process vessel having a jacket through which cooling water at 4~C is circulated.
The mixer is first operated at its high speed setting for about 30 30 minutes, and then at its low speed setting until the mixture is fully suspended.
CA 020~2361 1998-01-07 At this stage, a substantially whey-like suspension is yielded which is used, in accordance with the invention, as ingredient in a dough for crackers making, in a proportion to be specified.
In addition, according to the invention, the said dough for crackers 5 making is incorporated a fermented mixture comprising flour and yeast.
Specifically, the basic ingredient for this additional mixture is composed of flour, in the proportion of 85% by dry weight, with the yeast being present in the proportion of 10.7% by dry weight.
These ingredients are mixed at a high speed, for about 4 mimltes, in 10 a mixer of a type known in the trade as TONELLI~. The addition of a 3.2% by-weight proportion of malt extract and an amount of a proteolithic enzyme, proteasis, is also contemplated.
The reslllting suspension is allowed to ferment inside a fermentation cell for about 30 minlltes, at 23 - 26~C, under an atmosphere at 80 - 85% relative 15 humidity.
At this stage, the yield is a ferrn~nte~ mixture which is used according to the invention as ingredient of the said dough for crackers making, in a proportion to be specified.
A first step of the inventive method consists of incorporating to a 20 dough for crackers making, known per se, the aforesaid mixture comprising flour and yeast as its basic ingredients.
The dough ingredients are mixed in a mixer for about 6 minutes with 7% by weight of water, 1.2% of salt and 0.6% of malt extract.
Thereafter, this starting dough is additivated with the whey-like 25 suspension, as previously described, and the other ingredients, listed herein below along with their percentages by weight:
Flour 61 .2%
Margarine 8 . 6 %
Lard 0. 6 %
Whey-like suspension 9.2%
* trade-mark CA 020~2361 1998-01-07 plus minor amounts of sodium bicarbonate, cream of tartar, and maize starch.
The mixing step is carried out in a vertical mixer, and contimlPd for just 4 - 6 minntes SThe subsequent step of the method involves ferm~nt~tion of the dough in a standby vat for about 3 hours.
The dough is allowed to ferment at ambient temperature (23 - 26~C) under an atmosphere at fairly high relative humidity, in the order of 80 - 85%.
Portions of the dough, having a predetermined weight, are supplied in 10succession to a crackers processing line which is quite conventional in design except for its inlet portion, which comprises a two-high vertical rolling stand.
Downstairs from said line, a sheet of dough is delivered from which cracker preforms are prepared using a dual, molding and cutting die.
The cracker preforms are provided with three crosswise-ext~nl1ing cuts 152, effective to promote controlled swelling of same during the next baking step.
A further step of the method according to the invention consists of subjecting the cracker preforms to a heat tre~tm.o.nt of quick baking to promote the above-mentioned swelling.
The baking time is of only 5 - 6 minutes, enough to impart the cracker 20with the crowned shape shown in the drawing.
This baking step with heat tre~tm~nt, m~int~ined for a comparatively short time, only provides the cracker with a pale color.
The method provides for baking to completion, in order to adjust the moisture content in the product. Advantageously, in order to retain the aforesaid 25characteristic color, this additional baking step is carried out for a few seconds under an RF (microwave) unit.
At the end of this, the last process step, the crackers are ready for packaging.
The method of this invention yields a product which has the typical 30taste of bread. In addition, the crackers obtained thereby resemble bread visually as well, since they show a cavity 3 in cross-section, as against the flattish shape that typifies crackers made with conventional methods.
AND METHOD OF MAKING THE SAME
Description S This invention relates to a cracker tasting bread-like.
The invention also relates to a method of making such a cracker type.
It is a well-known fact that crackers are typical bakery con~um~hles, mainly made and packaged today by industrial methods.
Also known is that crackers are specifically valued on account of their low moisture content, which makes them crisp and crumbly, as well as adapted forlong-term preservation.
While such features are much appreciated, conventional crackers are not for all because found usually lacking in fragrance; actually, despite they providing an alternative choice to bread, crackers are never so well accepted as real bread.
It is the object of this invention to provide a cracker type which has such organoleptic characteristics as to be regarded a product with the typical taste and flavor of bread, which also resembles bread visually while retaining the appearance of a cracker.
This object is achieved by a cracker characterized in that it is formed from a dough for cracker making, which includes an aqueous suspension of a mixture of flour and yeast and a fermented mixture made up of flour and yeast.
In a preferred embodiment, this cracker is formed with crosswise cuts effective to promote swelling thereof while being baked.
The invention also concerns a method of making crackers tasting bread-like, characteri~d in that it comprises the steps of incorporating to a dough for crackers making an aqueous suspension of a mixture of flour and yeast and a fermented mixture comprising flour and yeast, allowing said dough to ferment for a short time period at ambient temperature (23 - 26~C) under an atmosphere at a high relative humidity, conventionally obtaining cracker preforms from said dough, subjecting said cracker preforms to a heat tre~tm~nt of quick baking to promote controlled swelling thereof, and baking to completion by means of microwaves.
CA 020~2361 1998-01-07 The features and advantages of a cracker according to the invention will become apparent from the following detailed description of an embodiment thereof, given by way of illustration and not of limitation with reference to the accompanying drawings.
s In the Drawin~s Figure 1 is a perspective view of a cracker produced in accordance with the invention; and Figure 2 is a further perspective view of a cracker produced in 10 accordance with this invention.
With reference to the drawing figures, generally shown at 1 is a cracker produced in accordance with this invention.
This cracker 1 is formed from a dough for cracker making which incorporates an aqueous suspension of a mixture of flour and yeast.
Specifically, a mixture is prepared which comprises flour and yeast with salt added.
The mixture's basic ingredient is composed of flour in the proportion of 76% by weight, the yeast being present in the by-weight proportion of 22%.
These ingredients are admixed a salt proportion amounting to no more than 2% by 20 weight, using a mixer of conventional design.
Said mixture can be stored in sacks of a selected weight, e.g. 50 kg.
Approximately 24 hours before use, an aqueous suspension is prepared of said mixture.
Into a two-speed mixer, not shown because conventional, there are put 25 a predetermined amount of water at a temperature of 15~C and a corresponding amount of the aforesaid ~ ure comprising flour, yeast and salt. To this aim, themixer is equipped with a process vessel having a jacket through which cooling water at 4~C is circulated.
The mixer is first operated at its high speed setting for about 30 30 minutes, and then at its low speed setting until the mixture is fully suspended.
CA 020~2361 1998-01-07 At this stage, a substantially whey-like suspension is yielded which is used, in accordance with the invention, as ingredient in a dough for crackers making, in a proportion to be specified.
In addition, according to the invention, the said dough for crackers 5 making is incorporated a fermented mixture comprising flour and yeast.
Specifically, the basic ingredient for this additional mixture is composed of flour, in the proportion of 85% by dry weight, with the yeast being present in the proportion of 10.7% by dry weight.
These ingredients are mixed at a high speed, for about 4 mimltes, in 10 a mixer of a type known in the trade as TONELLI~. The addition of a 3.2% by-weight proportion of malt extract and an amount of a proteolithic enzyme, proteasis, is also contemplated.
The reslllting suspension is allowed to ferment inside a fermentation cell for about 30 minlltes, at 23 - 26~C, under an atmosphere at 80 - 85% relative 15 humidity.
At this stage, the yield is a ferrn~nte~ mixture which is used according to the invention as ingredient of the said dough for crackers making, in a proportion to be specified.
A first step of the inventive method consists of incorporating to a 20 dough for crackers making, known per se, the aforesaid mixture comprising flour and yeast as its basic ingredients.
The dough ingredients are mixed in a mixer for about 6 minutes with 7% by weight of water, 1.2% of salt and 0.6% of malt extract.
Thereafter, this starting dough is additivated with the whey-like 25 suspension, as previously described, and the other ingredients, listed herein below along with their percentages by weight:
Flour 61 .2%
Margarine 8 . 6 %
Lard 0. 6 %
Whey-like suspension 9.2%
* trade-mark CA 020~2361 1998-01-07 plus minor amounts of sodium bicarbonate, cream of tartar, and maize starch.
The mixing step is carried out in a vertical mixer, and contimlPd for just 4 - 6 minntes SThe subsequent step of the method involves ferm~nt~tion of the dough in a standby vat for about 3 hours.
The dough is allowed to ferment at ambient temperature (23 - 26~C) under an atmosphere at fairly high relative humidity, in the order of 80 - 85%.
Portions of the dough, having a predetermined weight, are supplied in 10succession to a crackers processing line which is quite conventional in design except for its inlet portion, which comprises a two-high vertical rolling stand.
Downstairs from said line, a sheet of dough is delivered from which cracker preforms are prepared using a dual, molding and cutting die.
The cracker preforms are provided with three crosswise-ext~nl1ing cuts 152, effective to promote controlled swelling of same during the next baking step.
A further step of the method according to the invention consists of subjecting the cracker preforms to a heat tre~tm.o.nt of quick baking to promote the above-mentioned swelling.
The baking time is of only 5 - 6 minutes, enough to impart the cracker 20with the crowned shape shown in the drawing.
This baking step with heat tre~tm~nt, m~int~ined for a comparatively short time, only provides the cracker with a pale color.
The method provides for baking to completion, in order to adjust the moisture content in the product. Advantageously, in order to retain the aforesaid 25characteristic color, this additional baking step is carried out for a few seconds under an RF (microwave) unit.
At the end of this, the last process step, the crackers are ready for packaging.
The method of this invention yields a product which has the typical 30taste of bread. In addition, the crackers obtained thereby resemble bread visually as well, since they show a cavity 3 in cross-section, as against the flattish shape that typifies crackers made with conventional methods.
Claims (12)
1. A method of making crackers having a bread-like taste, characterized in that it comprises the subsequent steps of:
incorporating to a dough for crackers a fermented mixture comprising flour and yeast, further incorporating an aqueous whey-like suspension of a mixture of flour and yeast, allowing the final dough to ferment for a short time period at ambient temperature under an atmosphere at a high relative humidity, conventionally making cracker preforms from said final dough, subjecting said cracker preforms to a heat treatment of quick baking to promote controlled swelling thereof, and baking to completion in a microwave oven.
incorporating to a dough for crackers a fermented mixture comprising flour and yeast, further incorporating an aqueous whey-like suspension of a mixture of flour and yeast, allowing the final dough to ferment for a short time period at ambient temperature under an atmosphere at a high relative humidity, conventionally making cracker preforms from said final dough, subjecting said cracker preforms to a heat treatment of quick baking to promote controlled swelling thereof, and baking to completion in a microwave oven.
2. A method according to claim 1, characterized in that said fermentationstep is carried out under an atmosphere at a relative humidity of at least 80%.
3. A method according to claim 1, characterized in that said fermentation step is continued for a three-hour time.
4. A method according to claim 1, characterized in that said fermented mixture comprises 85% by dry weight flour and 10.7% by dry weight yeast.
5. A method according to claim 4, characterized in that said fermented mixture further comprises a proteolytic enzyme and 3.2% by weight malt extract.
6. A method according to claim 5, characterized in that said aqueous suspension comprises 76% by dry weight flour and 22% by dry weight yeast.
7. A cracker having a bread-like taste obtained by the method according to claim 1.
8. A cracker according to claim 7, characterized in that it is provided with crosswise-extending cuts effective to promote swelling of same during the bakingstep.
9. A cracker having a bread-like taste obtained by the method according to claim 5 or 6.
10. A method of making crackers having a bread-like taste comprising the steps of:
preparing a cracker dough;
mixing a mixture comprised of 85% by dry weight flour and 10.7%
by dry weight yeast, forming a suspension, fermenting for about 30 minutes at 23° - 26°C. under an atmosphere of 80 - 85% relative humidity, and adding said mixture to said dough for crackers to provide an intermediate dough;
mixing a whey-like suspension comprising flour, yeast, salt and water with said intermediate dough to provide a final dough said whey-like suspension is comprised of an aqueous suspension of a mixture comprising flour in a by-weight proportion of 76%, yeast in a by-weight proportion of 22% and salt in a by-weight proportion of 2%;
allowing the final dough to ferment for a short time period at ambient temperature under an atmosphere at high relative humidity;
making cracker preforms from said final dough;
subjecting said cracker preforms to a heat treatment of quick baking to promote controlled swelling thereof; and baking to completion in a microwave oven.
preparing a cracker dough;
mixing a mixture comprised of 85% by dry weight flour and 10.7%
by dry weight yeast, forming a suspension, fermenting for about 30 minutes at 23° - 26°C. under an atmosphere of 80 - 85% relative humidity, and adding said mixture to said dough for crackers to provide an intermediate dough;
mixing a whey-like suspension comprising flour, yeast, salt and water with said intermediate dough to provide a final dough said whey-like suspension is comprised of an aqueous suspension of a mixture comprising flour in a by-weight proportion of 76%, yeast in a by-weight proportion of 22% and salt in a by-weight proportion of 2%;
allowing the final dough to ferment for a short time period at ambient temperature under an atmosphere at high relative humidity;
making cracker preforms from said final dough;
subjecting said cracker preforms to a heat treatment of quick baking to promote controlled swelling thereof; and baking to completion in a microwave oven.
11. A method as set forth in claim 10, wherein said whey-like suspension is prepared by maintaining said whey-like suspension under agitation for 24 hours at 15°C.
12. A method as set forth in claim 10, further comprising providing the cracker preforms with three cross-wise extending cuts and carrying out the baking for 5 - 6 minutes to provide controlled swelling of the preforms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002052361A CA2052361C (en) | 1991-09-27 | 1991-09-27 | Cracker tasting bread-like and method of making the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002052361A CA2052361C (en) | 1991-09-27 | 1991-09-27 | Cracker tasting bread-like and method of making the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2052361A1 CA2052361A1 (en) | 1993-03-28 |
| CA2052361C true CA2052361C (en) | 1998-05-05 |
Family
ID=4148456
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002052361A Expired - Lifetime CA2052361C (en) | 1991-09-27 | 1991-09-27 | Cracker tasting bread-like and method of making the same |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2052361C (en) |
-
1991
- 1991-09-27 CA CA002052361A patent/CA2052361C/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| CA2052361A1 (en) | 1993-03-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4904493A (en) | Shelf-stable patisserie dough | |
| US20060057269A1 (en) | Method for producing baked objects, at least parts of which are a glossy brown | |
| US4861601A (en) | Preproofed, partially-baked and frozen, crusty bread and method of making same | |
| RU2360418C2 (en) | Bread, containing bread improving agent and its manufacturing method | |
| US5178893A (en) | Product and process of making a room temperature storage stable dough | |
| US4297378A (en) | Refrigerated shelf stable pie crust dough | |
| US4788067A (en) | Preproofed, frozen and 84% baked, crusty bread and method of making same | |
| US6589582B2 (en) | Method for production of baked, fried or steamed goods | |
| US4372982A (en) | Refrigerated shelf stable dough | |
| JP3727662B2 (en) | Improved bagels made from frozen bagel moldings | |
| JPH0549384A (en) | Baking improver | |
| US5275829A (en) | Method of making crackers having a bread-like taste | |
| CA2052361C (en) | Cracker tasting bread-like and method of making the same | |
| US4600587A (en) | Process of manufacturing frozen dough of yeast-fermented dough | |
| US5260075A (en) | Breadstick tasting bread-like, and method of making it | |
| JP2664568B2 (en) | Crackers having bread-like taste and method for producing the same | |
| RU2089068C1 (en) | Method for producing wheat or rye bread | |
| RU2170512C2 (en) | Bread production method | |
| RU2030870C1 (en) | Method of producing bread from triticalle flour | |
| GB2315008A (en) | A method of baking bread products | |
| EP0614609B1 (en) | A method for the production of bread derivatives, particularly bread snacks and the like | |
| RU2101958C1 (en) | Method for manufacture of scalded bread | |
| SU1567145A1 (en) | Method of producing baking articles | |
| RU2080791C1 (en) | Acidulating additive for bread from rye or mixture of rye and wheat flour and method for its production | |
| MD911B1 (en) | Process for bread production |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKEX | Expiry |