Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D8/00—Methods for preparing or baking dough
  • A21D8/02—Methods for preparing dough; Treating dough prior to baking
  • A21D8/025—Treating dough with gases
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/04—Products made from materials other than rye or wheat flour
  • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/04—Products made from materials other than rye or wheat flour
  • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
  • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
  • A21D13/066—Gluten-free products
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/40—Products characterised by the type, form or use
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/40—Products characterised by the type, form or use
  • A21D13/41—Pizzas
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D4/00—Preserving flour or dough before baking by storage in an inert atmosphere
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D8/00—Methods for preparing or baking dough
  • A21D8/02—Methods for preparing dough; Treating dough prior to baking
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
  • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
  • A23P30/40—Foaming or whipping

Definitions

• the present invention relates to a process for manufacturing food products with a honeycombed internal texture such as bread, pastry products or the like, obtained by baking a liquid dough comprising or not a leavening agent, yeast or the like, and pressurized before abrupt depressurization through a nozzle to provide the products with a honeycomb structure.
• the process is particularly suitable for the manufacture of bakery or pastry products with an internal honeycomb texture such as sponge cake, cabbage, pizza dough or the like, and more precisely "gluten-free" bread.
• gluten which is a protein material naturally present in wheat flour, rye or the like, is an essential vector for the bread-making phenomenon.
• gluten plays a preponderant role in the complex bread-making process where it makes it possible in particular to trap the gas bubbles produced by the fermentation of yeast, leaven or the gaseous emanation of another leavening agent, during that the bread dough raises, providing, after baking in the oven, a crumb of bread with a particularly light alveolar internal structure which singularly characterizes the bread.
• compositions for the preparation of gluten-free bread have also been proposed in order to obtain a uniform honeycomb internal structure comprising a large number of gas cells; for example, in European patent EP 0 642 737, it is a composition comprising gluten-free flour, egg and baking or baking powder.
• the process for manufacturing food products with an internal honeycomb structure obtained by baking a conventionally kneaded dough and having a high consistency such as, for example, bread dough, pizza dough or the like is remarkable. in that it consists at least in preparing said dough without kneading to obtain a viscous dough of low consistency, that is to say runny, then putting it under pressure in a container provided for this purpose, then depressurizing it suddenly through a nozzle adapted to create a foam comprising an internal honeycomb structure which can then be baked advantageously in the presence of steam.
• Another object of the invention relates to a device, implementing the method, for the manufacture of a food product with a honeycomb internal structure obtained by baking a conventionally kneaded dough having a high consistency such as, for example, bread dough, pizza dough or the like; this device is remarkable in that it comprises at least hoppers and tanks respectively containing the solid and liquid raw materials of the product, a mixer to form a homogeneous dough of low consistency, a filling machine which pressurizes the dough with an internal gas before depressurizing it through a nozzle to create a product with structure internal honeycomb advantageously positioned in a mold, a tunnel oven for baking said product and a cooling tunnel to cool it before packaging.
• the process consists of preparing the dough without kneading to obtain a viscous dough of low consistency, then pressurizing it in a container provided for this purpose, then abruptly depressurizing it through a nozzle to create a foam comprising a structure internal honeycomb which is then baked.
• the process according to the invention allows, in particular, to manufacture food products with an internal honeycomb structure with or without a leavening agent and advantageously continuously unlike the prior art where a long kneading and then resting step of the dough are necessary for the responsible fermentation, as we said, of the honeycomb internal structure.
• the usual step of cooking the dough thus obtained consists of complete cooking at around 200 ° C. for approximately thirty minutes until a crust is obtained, or even partial cooking, that is to say say cooking at more than 200 ° C for ten minutes to produce a pre-cooked product, frozen or not, the cooking of which will advantageously be finalized at the place of sale or consumption.
• the preparation of the dough consists in mixing a "mix", that is to say a composition comprising one or more ingredients premixed and pre-dosed according to the product which it is desired to manufacture, with water in proportions such that the paste has a viscosity allowing it to flow through the nozzle.
• the mixing of the "mix” with water is advantageously carried out mechanically at a slow speed, that is to say with a low speed of rotation of the mixer arm, so that said mixture does not foam, up to 1 complete homogenization of the mixture.
• the proportion of water mixed with the "mix” which determines the viscosity of the paste depends in particular on the pressurization of said paste as well as on the dimensions of the nozzle in which it must flow during its depressurization. Furthermore, the size of the cells of the internal structure of the products depends directly on the viscosity, the pressure exerted on the dough as well as the dimensions and the shape of the nozzle. In order to obtain a flowable paste of adequate viscosity to allow it to pass through a nozzle whose section is of the order of a few millimeters in diameter, the water is advantageously mixed with the "mix” in a proportion of at least 1 kilo of water per kilo of "mix".
• the step of pressurizing the paste consists in confining said paste in an aerosol which offers a particularly advantageous packaging of the product; indeed, it is ready to use and the consumer will only have to exert pressure on the aerosol valve to obtain a foam which he will then place in a container before cooking it in a traditional oven or in a microwave oven to finally obtain a fresh product with an internal honeycomb structure.
• the dough is pressurized at a pressure generally between 5 and 15 bars depending on the viscosity of the dough and the size of the cells that it is desired to obtain in the final product.
• the aerosol propellant is preferably nitrous oxide commonly used in the food industry for its chemical stability and its neutrality, in particular from the organoleptic point of view, but carbon dioxide could be used in the same way; however, the latter has the drawback of acidifying the dough and consequently of modifying its organoleptic and physical characteristics.
• the propellant gas can also be nitrogen, although expensive, or even air, which however has the disadvantage of oxidizing fat.
• the "mix” comprises at least corn and / or potato starch and / or rice flour and / or the like, a bulking agent, that is to say an agent which increases the volume of the final product such as egg white for example, and one or more thickeners.
• the "mix” advantageously comprises an aromatic agent and / or a coloring agent so that the gluten-free product has a texture, appearance and organoleptic characteristics similar to the traditional product. It goes without saying that the "mix” can also include a preservative so that the qualities of the product are preserved over time.
• the "mix” includes yeast called baker's yeast or baking powder or the like, to create, by fermentation of baking yeast or by gaseous emanation of baking powder, from the internal cells which are added to the cells obtained by the relaxation of the dough through a nozzle normally identical to the previous one so that one obtains a finished product having a larger volume and comprising a less uniform internal cellular structure.
• yeast called baker's yeast or baking powder or the like
• a gaseous thrust induced by yeast increases the volume of the final product by providing an irregular honeycomb of its internal structure; moreover, for the production of a gluten-free bread, the use of a so-called baker's yeast gives said bread a natural yeast aroma recalling the aromas of traditional bread. Good results have been obtained for the manufacture of gluten-free bread using the "mix" compositions described in Examples 1 and 2 set out below.
• the “mixes" of Examples 1 and 2 are respectively mixed with water in order to obtain a paste whose viscosity is about 650 centipoise at 25 ° C, or 1850 centipoise at 4 ° C, before being confined in a pressurized aerosol of about 10 bars of a propellant, preferably nitrous oxide.
• the gluten-free bread obtained from the "mix” of Example 1 that is to say without leavening agent, has a crumb of generally uniform structure reminiscent of the crumb of traditional bread while the crumb of bread obtained from the "mix” of Example 2 comprises, due to the presence of yeast, more cells of large diameter which make it less uniform.
• the device comprises, with reference to the single figure, hoppers 1 containing the raw materials solids such as, for example, wheat or corn flour or the like, yeast, milk powder, etc., and tanks 2 containing the liquid raw materials such as water, fat or egg white for example.
• hoppers 1 containing the raw materials solids such as, for example, wheat or corn flour or the like, yeast, milk powder, etc.
• tanks 2 containing the liquid raw materials such as water, fat or egg white for example.
• the raw materials are dosed, according to the proportions of the composition of the dough of the desired product, by means of conventional dosers and then introduced into a mixer 3 to form a homogeneous dough of low consistency.
• This paste is then transported by a hydraulic circuit, for example, to a filling machine 4.
• Said filling machine 4 pressurizes the paste with an inert gas such as nitrous oxide, carbon dioxide or the like, a pressure of at least 5 bars; then the paste-inert gas mixture under pressure is depressurized through a nozzle 5 to create a foam with an internal cellular structure.
• the foam is then collected in molds 6 advantageously positioned on a conveyor 7 so that it is finally baked in a tunnel oven 8.
• the product thus obtained is then conventionally cooled in a cooling tunnel 9 then packaged and packaged in a machine 10 provided for this purpose.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Health & Medical Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Nutrition Science (AREA)
• Molecular Biology (AREA)
• General Health & Medical Sciences (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)

Applications Claiming Priority (3)

Publications (1)

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Family Applications (1)

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• 1999
  • 1999-12-28 FR FR9916582A patent/FR2802774B1/fr not_active Expired - Fee Related
• 2000
  • 2000-12-28 US US10/169,189 patent/US20030091715A1/en not_active Abandoned
  • 2000-12-28 EP EP00993578A patent/EP1246543A1/de not_active Withdrawn
  • 2000-12-28 BR BR0016949-8A patent/BR0016949A/pt not_active Application Discontinuation
  • 2000-12-28 WO PCT/FR2000/003710 patent/WO2001047379A1/fr not_active Application Discontinuation
  • 2000-12-28 AU AU28610/01A patent/AU2861001A/en not_active Abandoned

Non-Patent Citations (1)

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