Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D8/00—Methods for preparing or baking dough
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
  • A21D2/18—Carbohydrates
  • A21D2/183—Natural gums
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/36—Vegetable material
  • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• the invention relates to a process for the production of a ready-to-bake dough for bakery products and to a ready-to-use addition composition for use in this process. It also relates to the products obtained by this process and by the use of this ready-to-use composition.
• bakery products are products such as breads, pastries, that is to say, chocolate rolls, croissants, apple turnovers, etc.
• the traditional and traditional method of making bakery products begins with kneading a mixture of flour, water, salt and a fermentation or leavening agent. When it comes to making a sweet dough, the kneaded mixture also contains butter and sugar.
• the leavening agent is present to allow the dough to swell and take on the desired volume during baking.
• This leavening agent is generally fresh yeast.
• a first fermentation step called pointing, is carried out, consisting of resting the dough in bulk.
• the dough is then cut and weighed according to the desired shape of the finished baked product.
• the technique of precooked / coagulated fermented dough consists of first making fermented dough which is pre-cooked and which are frozen after pre-cooking.
• the dough pieces are transported frozen to the sales site and thawed and finished baking on this sales site.
• the raw, fermented and frozen dough technique involves, as for the precooked fermented dough technique, significant logistics costs, in particular transport costs, due to the volume of the fermented dough.
• the increase in volume (swelling) of the dough during cooking is essentially obtained by the action of water vapor formed in situ and not by the carbon dioxide produced by the yeast.
• gums such as xanthan gum, tragacanth, carrageenan gum, celluloses and their derivatives, alginates, pectins, gelatins or combinations of these products.
• carob bean gum in quantities as a water retaining agent releasing water vapor when baking the bakery product in which it is incorporated. sufficient to be effective and even more so when combined with Kappa gum and iota carrageenan.
• locust bean gum was not suitable as a water-retaining agent at room temperature because it was considered that locust bean gum must be heated to 80 ° C to hydrate completely.
• carob seed gum was used in combination with the Kappa and iota forms of carrageenans, it formed elastic and cohesive gels, which do not allow to obtain in the end products having the development (swelling) and the desired softness.
• carob seed gum flour to bread doughs has always been limited to levels less than 0.2 parts by weight per 100 parts by weight of flour.
• the gums are products of vegetable origin but those currently used in doughs for bakery products, when used alone or in combination with each other, do not allow both to obtain a good final volume, a softness in the mouth and a touch close to traditional products, and moreover they do not allow to keep the shape given during the shaping of the dough, after its cooking.
• the invention proposes, in a first aspect, a method for manufacturing a ready-to-bake dough for bakery products, of the type comprising a kneading step of a mixture M comprising wheat flour and / or rye, water and salt, characterized in that it comprises a step a) of adding, to the mixture M, from 1.5 to 4 parts by weight, per 100 parts by weight of wheat flour and / or rye, an additive A consisting of 75 to 100 parts by weight carob seed flour and 0 to 25 parts by weight of Kappa and iota carrageenan flour.
• the method of the invention further comprises a step b ) addition, to the mixture M, of 2.4 to 5.6 parts by weight, per 100 parts by weight of wheat flour and / or rye, of wheat gluten.
• it further comprises a step c) of adding, to the mixture M, from 0.09 to 2.4 parts by weight, per 100 parts by weight of wheat flour and / or rye, deactivated or inactivated yeast. .
• it further comprises a step d) of adding, to the mixture M, from 0.009 to 0.2 parts by weight, per 100 parts by weight of wheat flour and / or rye, of diacetyltartaric esters of mono- and di-glycerides of fatty acids. Even more preferably, it further comprises a step e) of adding, to the mixture M, ascorbic acid and amylases and hemicellulases.
• steps a) and b) and / or c) and / or d) and / or e) are carried out in a single operation and the abovementioned quantities of additive A and wheat gluten and / or deactivated or inactivated yeast, and / or diacetyltartaric esters of mono- and di-glycerides of fatty acids and / or ascorbic acid of amylases and hemicellulases are in the form of a ready-to-use composition. 'employment.
• the invention provides a ready-to-bake dough for bakery products of the type comprising a mixture of wheat and / or rye flour, salt and water, characterized in that it further comprises 1.5 to 4 parts by weight, per 100 parts by weight of wheat and / or rye flour, of an additive A consisting of 75 to 100 parts by weight of carob seed flour and from 0 to 25 parts by weight of Kappa flour and iota carrageenan.
• the ready-to-bake dough of the invention comprises from 1.8 to 3 parts by weight, per 100 parts by weight of wheat flour and / or rye, of additive A.
• it comprises more than 2.4 to 5.6 parts by weight of wheat gluten, per 100 parts by weight of wheat flour and / or rye. More preferably, it comprises more than 0.09 to 2.4 parts by weight of deactivated or inactivated yeast, per 100 parts by weight of wheat flour and / or rye.
• it comprises more than 0.009 to 0.2 parts by weight of diacetyltartaric esters of mono- and di-glycerides of fatty acids, per 100 parts by weight of wheat flour and / or rye.
• it further comprises amylases and hemicellulases and ascorbic acid.
• the invention provides a baked bakery product of the type comprising wheat and / or rye flour, salt and water, characterized in that it additionally comprises 1.5 to 4 parts by weight, per 100 parts by weight of wheat and / or rye flour, of an additive A consisting of 75 to 100 parts by weight of carob seed flour and 0 to 25 parts by weight of Kappa flour and iota carrageenan.
• the baked bakery product of the invention comprises
• additive A 1.8 to 3 parts by weight, per 100 parts by weight of wheat and / or rye flour, of additive A.
• the baked bakery product of the invention further comprises 2.4 to 5.6 parts by weight of wheat gluten, per 100 parts by weight of wheat flour and / or rye.
• it comprises more than 0.009 to 2.4 parts by weight of deactivated or inactivated yeast, per 100 parts by weight of wheat flour and / or rye.
• it comprises more than 0.09 to 0.2 parts by weight of diacetyltartaric esters of mono- and di-glycerides of fatty acids.
• it further comprises ascorbic acid, amylases and hemicellulases.
• the invention provides a ready-to-use composition for the preparation of a ready-to-bake dough for bakery products and / or a baked bakery product, characterized in that it comprises from 40 to 70% by weight, relative to the total weight of the addition composition, of wheat gluten, 25 to 40% by weight, relative to the total weight of the addition composition, of an additive A consisting of 75 to 100 parts by weight of carob seed flour and from 0 to 25 parts by weight of Kappa and iota carrageenan flour, 1.5 to 3% by weight, relative to the total weight of the composition ready to use, deactivated or inactivated yeast and 1.5 to 2.5% by weight, relative to the total weight of the ready-to-use composition of diacetyltartaric esters of mono- and di-glycerides of acids fat.
• the ready-to-use composition of the invention comprises 30% by weight of additive A, relative to the total weight of the composition.
• it also comprises amylases, hemicellulases and ascorbic acid.
• the invention provides a process for manufacturing a ready-to-bake dough for bakery products of the type comprising kneading a mixture M of wheat and / or rye flour, water and salt , characterized in that it further comprises a step of adding 6 to 10 parts by weight of a ready-to-use addition composition of the invention, per 100 parts by weight of wheat flour and / or rye, to the mixture M.
• the invention provides a ready-to-bake dough for bakery products of the type comprising a mixture of wheat and / or rye flour, water and salt, characterized in that it further comprises 6 to 10 parts by weight of the ready-to-use composition of the invention, per 100 parts by weight of wheat flour and / or rye.
• the invention provides a baked bakery product of the type comprising wheat and / or rye flour, water and salt, characterized in that it additionally comprises 6 to 10 parts in weight of a ready-to-use composition of the invention, per 100 parts by weight of flour.
• the object of the invention is to provide a ready-to-bake dough for bakery products which is easily transportable, without the transport costs involved in the large volume of the dough when transported, raw or cooked but fermented, which does not require fermentation period before cooking or at least which requires only a very short duration of fermentation, that is to say of yeast activity, which is generally Saccharomyces Cerevisiae, and which makes it possible to obtain swelling of the dough when cooked.
• this food additive is not of animal origin or a pure chemical synthesis product and / or that it does not involve the concomitant use of such products.
• carob seed flour used in proportions by weight of 1.5 to 4 parts per 100 parts of wheat and / or rye flour is quite appropriate for this purpose. Even more surprisingly, it has been discovered that a mixture of carob seed flour with Kappa and iota carrageenan, used in the same proportions, can also be used for this purpose.
• carob seed flour as a cold water retaining agent. It was, before the invention, accepted that the locust bean gum does not hydrate completely until temperatures of 80 ° C, which does not make it a food additive that meets the minimum requirement of strong hydration at room temperature.
• carob seed flour acts in synergy with carrageenan Kappa gum, to form rigid and solid gels, which is detrimental to obtaining a product having a softness at touch and palate acceptable to the consumer.
• carob seed flour optionally in combination with carrageenan Kappa gum
• the invention shows that not only carob seed flour alone but also a mixture of carob seed flour and Kappa and iota carrageenan, make it possible to obtain a bakery product, that is to say ie a final baked product, having a volume greater than the volumes of traditional baked bakery products obtained with the addition of food additives used previously while providing a softness in the mouth and to the touch at least equivalent to these products of the art prior. It was also found that the cooked products obtained from dough pieces including carob seed flour with or without Kappa and iota carrageenan added, exhibited less deformation than those obtained with pasta containing additives of the prior art.
• carob seed flour and Kappa gum and iota carrageenan are purely vegetable products which avoid the concomitant use of other products of animal origin, such as gelatin, or products chemical syntheses such as celluloses and their derivatives.
• an additive A consisting of carob or a mixture of carob seed flour and Kappa flour and iota carrageenan, you get better results at all levels when cooking this dough.
• the invention therefore provides, in a first aspect, a process for making dough for bakery products comprising a step of adding, to the basic mixture M consisting of water flour and salt, from 1.5 to 4 parts. by weight, per 100 parts by weight of flour contained in the basic mixture M, of an additive A constituted either by carob seed flour or by a mixture of carob seed flour and Kappa and iota carrageenan.
• an additive A constituted either by carob seed flour or by a mixture of carob seed flour and Kappa and iota carrageenan.
• the flour used to make the basic mixture M is wheat and / or rye flour, but any other flour also used for this purpose may be used.
• additive A consists of carob seed flour used in synergistic association with Kappa flour and iota carrageenan
• the amount of Kappa flour and iota carrageenan in the additive will always be less than 25 parts by weight per 100 parts by weight of the carob seed flour mixture plus Kappa flour and iota carrageenan.
• the additive A will consist of 75 to 100 parts by weight, relative to the total weight of the additive A, of carob seed flour and of 25 to 0 parts by weight, relative to the total weight of additive A, of Kappa flour and iota carrageenan.
• Additive A is added in an amount of 1.5 to 4 parts by weight, per 100 parts by weight of flour contained in mixture M. In fact, if less than 1.5 parts by weight of additive A are used , this additive
• A does not allow enough water to be fixed at room temperature and therefore the development of the dough formed from this dough, when it is baked in the oven, is insufficient.
• the dough obtained is too hydrated, that is to say that it is sticky, etc. , and its cooking is difficult, that is to say incomplete when the cooking time of traditional methods is used. In addition, the cooked products obtained are deformed.
• the volume, the softness and the final shape of the product obtained are satisfactory, it is advantageous in the process of the invention to add in combination with the additive of the invention , gluten which will make it possible to obtain a final product that is less deformed compared to the desired shape at the start.
• wheat gluten forms, when cooked with the additive of the invention, a skeleton more resistant to deformation during cooking.
• Wheat gluten is added in the process of the invention before, after or at the same time as the carob seed flour, optionally added with Kappa and iota carrageenan, in a proportion of between 2.4 and 5.6 parts by weight, per 100 parts by weight of flour.
• the process of the invention comprises an additional step consisting in introducing into the raw dough agents of deactivated fermentation such as deactivated or inactivated yeast to impart extensibility to the wheat gluten skeleton, facilitating the expansion of the dough when it is baked in the oven and characteristics which are pleasant both to the touch and when chewing the product cooked thus obtained.
• deactivated or inactivated yeast is added in proportions of between 0.09 parts 0.24 parts by weight, per 100 parts of flour.
• the process of the invention can also comprise an additional step of adding 1.5 to 2, 5 parts by weight, per 100 parts by weight of flour, of diacetyltartaric esters of mono- and di-glycerides of fatty acids in the ready-to-cook dough of the invention, to further increase the volume of the final cooked product obtained.
• agents such as amylases and hemicellulases can also be added to the ready-to-bake dough of the bakery products of the invention, to promote the release, in the form of steam, of the water contained in the additive A of the invention.
• the ready-to-bake dough for bakery products of the invention may or may not additionally comprise yeast usually used in traditional bakery products.
• the baking dough manufacturing process of the invention can be applied to both unsweetened and sweet baked goods.
• the invention also relates to the ready-to-bake dough for bakery products obtained by the manufacturing process of the invention, that is to say comprising between 1.5 to 4 parts by weight, per 100 parts by weight of flour , carob seed flour, with or without Kappa and iota carrageenan.
• the ready-to-bake dough of bakery products of the invention will advantageously comprise between 2.4 to 5.6 parts by weight, per 100 parts by weight of flour, wheat gluten and optionally between 0.09 to 0.24 parts, per 100 parts by weight, of deactivated or inactivated yeast, optionally in combination with 0.09 to 0.2 parts by weight, per 100 parts by weight of flour, of diacetyltartaric esters of mono- and di -glycerides of fatty acids as well as optionally amylases and hemicellulases.
• Ascorbic acid may also be present in the ready-to-bake dough of bakery products of the invention, and in proportions of 0.006 to 0.012 parts by weight, per 100 parts by weight of flour.
• These different agents can be added one by one or as a ready-to-use mixture, before or during the kneading of the dough.
• a preferred ready-to-use addition composition for addition to the ready-to-bake dough and the process for making ready-to-bake dough from bakery products of the invention comprises, in part by weight per 100 parts by weight of the composition ready for final use: - 40 to 70% by weight of wheat gluten,
• an additive A consisting of 75 to 100 parts by weight of carob seed flour and 25 to 0 parts by weight of Kappa and iota carrageenan flour,
• the preferred ready-to-use composition for addition to the ready-to-bake dough and the process for manufacturing ready-to-bake dough from the bakery products of the invention comprises 30% by weight of the additive A
• the ready-to-use composition for addition to ready-to-bake doughs of bakery products additionally contains 0.1 to 0.2% by weight, relative to the total weight of the ready-to-use composition.
• the ready-to-use composition of the invention for addition to a ready-to-bake dough of bakery products is added, to the mixture M, before or during kneading, in an amount of 6 to 10 parts by weight, per 100 parts flour contained in mixture M.
• the invention is based on the fact that, surprisingly, the addition of carob seed flour, optionally added with Kappa and iota carrageenan flour, in an amount of 1.5 to 4 parts by weight, per 100 parts by weight of flour, makes it possible to add 10 to 12% of additional water compared to the usual quantity which is of the order of 30 to 40%, and this when cold.
• This greater amount of water contained in the ready-to-bake dough allows a greater volume of water vapor to be released during the baking of this dough and therefore to obtain a better volume of the final cooked product.
• baked bakery products which contain between 1.5 to
• This mixture M is mixed and kneaded according to the traditional method. Then, without fermenting the fresh yeast, that is to say without letting the dough stand, 80 g portions of this dough are weighed, called dough pieces and we put them in the desired form. We then immediately bake these dough pieces at 250 ° C for 20 minutes.
• Example 2 The procedure is the same as in Example 1, except that weighing and shaping dough pieces of 350 g.
• EXAMPLE 3 The procedure is the same as in Example 1, except that after weighing and shaping the dough pieces of 80 g, the fermentation is blocked by storing them for 12 hours at 4 ° C.
• the dough pieces are then baked at 240 ° C for 25 minutes.
• Example 3 The procedure is the same as in Example 3, except that we weigh and shape dough pieces of 350 g.
• Example 2 The procedure is as in Example 1 except that after weighing and shaping the dough pieces of 80 g, they are frozen at - 40 ° C for 30 minutes and then they are stored at - 18 ° C for 48 hours.
• Example 5 The procedure is as in Example 5 except that we weigh and shape dough pieces of 350 g.
• a dough for ready-to-bake products comprising a ready-to-use composition according to the invention containing, relative to the total weight of the composition, 30% by weight of carob seed flour, 45% wheat gluten, 3% deactivated yeast and 2% diacetyltartaric esters of mono- and di-glycerides of fatty acids (E472e). A few ppm of amylases and hemicellulases are also added.
• Example 7 The procedure is as in Example 7, except that we weigh and shape rolls of 350 g.
• Example 2 The procedure is as in Example 1, except that the fermentation of the fresh yeast is blocked, by storing the dough after weighing and shaping the dough pieces at 4 ° C. for 12 hours, after which the dough pieces are cooked at 240 ° C for 25 minutes.
• Example 9 The procedure is as in Example 9, except that we weigh and shape dough pieces of 350 g.
• Example 7 The procedure is as in Example 7, except that after weighing and shaping the dough pieces, the fermentation of the yeast is blocked by freezing at -40 ° C. for 30 minutes, followed by a storage period of 48 hours at - 180 ° C. At the end of this storage period, the dough pieces are thawed at 25 ° C. for
• Example 2 Using the ingredients and the amounts of these ingredients described in Comparative Example 1, the procedure is then as in Example 2.
• Example 3 Using the ingredients and the amounts of these ingredients described in Comparative Example 4, the procedure is as in Example 3.
• Example 4 Using the ingredients and the proportions of these ingredients indicated in Comparative Example 1, the procedure is as in Example 4.
• Example 5 Using the ingredients and the amounts of these ingredients indicated in Comparative Example 1, the procedure is as in Example 5.
• Example 6 Using the ingredients and the amounts of these ingredients as described in Comparative Example 1, the procedure is then carried out as in Example 6.
• each of the rolls obtained in Examples 1 to 11 is visually compared with those obtained in Comparative Examples 1 to 6. All the rolls obtained by the process of the invention, with the pasta and the additive A of the invention or the ready-to-use composition of the invention, obtained in Examples 1 to 11 had a volume greater than the rolls breads obtained in Comparative Examples 1 to 6. Their appearance (final shape when baked) their softness in the mouth and to the touch were equivalent if not superior to those of the rolls obtained in Comparative Examples 1 to 6, except the rolls of 350 g obtained in Examples 2 and 6 which exhibited a slight deformation of the final shape compared to that desired. This means that with the processes, the ready-to-cook doughs, the additive of the invention and the ready-to-use compositions for addition of the invention, baked bakery products are obtained having a volume greater than the baked products. of the prior art.
• Kneading was the usual kneading.
• the dough obtained was turned by incorporating 25% by weight of the total weight of the butter dough and proceeding to 3 double turns.
• Example 12 The procedure was as in Example 12, except that after weighing and shaping the dough pieces of 50 to 60 g, these dough pieces were stored for 12 hours at 4 ° C., then a cooking-browning in the oven was carried out. ventilated at 180 ° C for 15 minutes.
• Example 12 The procedure was as in Example 12, except that after weighing and shaping the dough pieces, the fermentation of the fresh yeast was blocked by freezing at -30 ° C. for 30 minutes.
• dough pieces were then stored for 8 days at -18 ° C. At the end of this storage period, the dough pieces were thawed at 25 ° C for 30 minutes and the thawed dough pieces were baked by placing them in a ventilated oven at a temperature of 100 to 130 ° C and then increased the temperature up to a final temperature of 180 ° C, in 20 minutes.
• Example 14 The procedure was as in Example 14 but without thawing the dough pieces beforehand at the end of their storage period.
• the volume of the croissants and pains au chocolat obtained according to the invention was greater than the volume of the croissants and pains au chocolat obtained with the process of the prior art.
• the chocolate croissants and pains of the invention did not show deformations or only very slight deformations.
• Examples 1, 2 and 6 were reproduced but by replacing the additive A of the invention with the gums used in the prior art, namely only Kappa and iota carrageenan flour alone, xanthan gum, guar gum, carboxymethylcellulose or gelatin.
• the flour used is wheat flour, any mixture of wheat flour with other cereal flours can be used, the proportions of the additive A and other additives of the invention as well that the ready-to-use composition of the invention are then to be calculated relative to the total weight of the flour mixture.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Health & Medical Sciences (AREA)
• Molecular Biology (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Noodles (AREA)

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• 2001
  • 2001-09-06 FR FR0111518A patent/FR2828993B1/fr not_active Expired - Fee Related
  • 2001-09-11 BE BE200100591A patent/BE1013869A3/fr not_active IP Right Cessation
• 2002
  • 2002-09-04 WO PCT/EP2002/010033 patent/WO2003022061A2/fr not_active Ceased
  • 2002-09-04 BR BR0212365-7A patent/BR0212365A/pt not_active Application Discontinuation
  • 2002-09-04 AU AU2002335311A patent/AU2002335311A1/en not_active Abandoned
  • 2002-09-04 EP EP02797963A patent/EP1423014A2/de not_active Withdrawn
• 2004
  • 2004-03-04 ZA ZA200401802A patent/ZA200401802B/en unknown

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