EP1893027A1 - Utilisation de levures aromatiques pour fabriquer des produits de boulangerie a base de cereales moulues sans adjonction d'additifs et procede de fabrication de tels produits - Google Patents

Utilisation de levures aromatiques pour fabriquer des produits de boulangerie a base de cereales moulues sans adjonction d'additifs et procede de fabrication de tels produits

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Publication number
EP1893027A1
EP1893027A1 EP06743162A EP06743162A EP1893027A1 EP 1893027 A1 EP1893027 A1 EP 1893027A1 EP 06743162 A EP06743162 A EP 06743162A EP 06743162 A EP06743162 A EP 06743162A EP 1893027 A1 EP1893027 A1 EP 1893027A1
Authority
EP
European Patent Office
Prior art keywords
dough
agents
flour
yeast
additives
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.)
Withdrawn
Application number
EP06743162A
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German (de)
English (en)
Inventor
Frank Zehle
Walter Freund
Thomas Dellweg
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Mauri Technology Pty Ltd AB
Original Assignee
Mauri Technology Pty Ltd AB
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Mauri Technology Pty Ltd AB filed Critical Mauri Technology Pty Ltd AB
Publication of EP1893027A1 publication Critical patent/EP1893027A1/fr
Withdrawn legal-status Critical Current

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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
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • 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
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches

Definitions

  • the invention relates to the use of aromatic yeast for the production of baked goods based on milled cereal products without additives.
  • the invention further relates to a pre-dough for the production of baked goods based on milled cereal products without additives, which comprises an aromatic yeast.
  • the invention relates to a process for the preparation of baked goods waiving additives using a Aromahe- Fe or a yeast containing an aromatic yeast and the baked goods obtained without additives without additives.
  • Baked goods are produced today mainly with the aid of baking agents, with the loosening of baked goods being carried out both physically, biologically and chemically.
  • baking agents and chemical loosening agents such as baking soda
  • baking agents are understood as powdery, pasty, creamy, liquid preparations of foods (eg baking ingredients) and / or approved additives.
  • baking agents almost always contain enzymes.
  • An inclusion of the enzymes in the definition of baking agents does not occur because enzymes in the final product are no longer technologically effective. This fact can certainly be assessed critically, since not yet all pathways of enzymatic reactions (side activities of enzymes) and their biochemical interactions in food systems are known.
  • enzymes are often obtained from genetically modified microorganisms, which is discussed from a consumer point of rejection.
  • baking agents is very diverse. Important constituents include, for example: cereal milling products, swelling flours, starch degradation products, mono- and disaccharides, hydrocolloids, milk proteins, enzymes (such as amylases, proteases, hemicellulases etc.), emulsifiers (eg lecithin, DATEM etc.), flour treatment agents (ascorbic acid), sodium and potassium salts of edible acids or phosphoric acids as acidulants and substances for inhibiting mold growth, etc.
  • enzymes such as amylases, proteases, hemicellulases etc.
  • emulsifiers eg lecithin, DATEM etc.
  • flour treatment agents as ascorbic acid
  • sodium and potassium salts of edible acids or phosphoric acids as acidulants and substances for inhibiting mold growth, etc.
  • baking agents which may contain chemical additives
  • allergy sufferers are particularly endangered, because with loosely sold bakery products the declaration of the additives does not take place on the price tag of the product, but must be examined only in outlying notices. In organic bakeries, the use of additives 5 u.a. banned for this reason.
  • baked goods without additives are usually offered using traditional manufacturing processes.
  • this is mostly confined to baked goods made from cereal meal precursors using suitable o starter cultures (lactobacilli, yeasts).
  • lactobacilli lactobacilli, yeasts
  • the Use of sourdoughs as the most important precursor in the field of bakery technology determines the flavor orientation of the product.
  • this is not desirable for a very wide range of products.
  • the flavor potential at low dosage in the precursor is also limited, which is why i.a.
  • the use of yeast-based precursors does not lead to an improvement in the baked-on flavor (eg Brummer, J. -M., Stephan, H., Spicher, G .: Baking-technical effect of wheat and wheat sourdoughs, Zeitschrift: Getreide, Flour and bread 38, Issue 7, 1984).
  • the latter variant leads to additives-free baked goods, which, however, often deviate considerably in their outer nature, such as sensor technology (aroma), from the products introduced on the market.
  • the use of baking agents is unavoidable.
  • bakery products based on milled cereal products use additives such as emulsifiers, leavening agents and their constituents, preservatives, organic acids / synergists, flavor enhancers, gelling and thickening agents, sweeteners, sugar substitutes , Starch and its derivatives, dough acidifiers, release agents, flour treatment agents, preparations of soybean and soybean meal, preferably with no additives.
  • additives such as emulsifiers, leavening agents and their constituents, preservatives, organic acids / synergists, flavor enhancers, gelling and thickening agents, sweeteners, sugar substitutes , Starch and its derivatives, dough acidifiers, release agents, flour treatment agents, preparations of soybean and soybean meal, preferably with no additives.
  • additives baking aids or baking agents
  • the invention thus relates to the use of an aromatic yeast for the production of bakery products based on milled cereal products without additives, selected from emulsifiers, leavening agents and their ingredients, preservatives, organic acids / synergists, flavor enhancers, gelling and thickening agents, sweeteners, sugar substitutes Starch and its derivatives, dough acidifiers, release agents, flour treatment agents, preparations of soya and soya flour, and a pre-dough for the production of bakery products based on milled cereal products without additives, selected from emulsifiers, leavening agents and their components, preservatives, organic acids / Synergists, flavor enhancers, gelling and thickening agents, sweeteners, sugar substitutes, Starches and their derivatives, dough softeners, release agents, flour-treating preparations, preparations of soya and soya flour, comprising one or more aromatic yeasts, and a process for the preparation of bakery products based on milled cereal products without additive
  • aromatic yeasts in baked goods has long been discussed in the literature for improving the sensory quality of baked goods, for example in cereals. Flour Brot 55 (2001), No. 6, pages 346 to 348 It is described that by using aromatic yeasts It is not described, however, that aromatic yeasts can be used to dispense with additives in the production of baked goods based on milled cereal products. It is even pointed out in the prior art that when using some aromatic yeasts A negative effect on the dough properties is to be expected, as the doughs became stickier and weaker as a result of the protein breakdown
  • aromatic yeast is defined in the art as a type of yeast, which usually has a lower carbon dioxide generating capacity and should not be taken into account in the formulation as a loosening agent.
  • the aromatic yeasts usually develop their desired activity in the pre-dough and serve primarily the production of Aromas and flavor precursors during the pre-fermentation process
  • Aroma yeasts are usually understood as meaning wine and beer yeasts (see Handbook Baking Technology, keyword Aroma Yeast, 6 Supplement Delivery, December 2004).
  • doughs are used in the production of baked goods. It is a dough made in front of the main dough.
  • Pre doughs generally consist of milled cereal products, drinking water and added microorganisms (in particular lactobacilli and yeasts).
  • pre-dough controlled microbial and enzymatic processes take place in addition to the swelling of the solids.
  • the microbiological activity of the pre-dough is transferred without affecting the main dough.
  • the proportion of flour fermented in a pre-dough in a main dough is considered to be of value.
  • Pre doughs are also used for flavor development and acidification by microorganisms.
  • additives in the production of baked goods.
  • both the direct addition and the indirect addition via formulation components for example addition of certain additives to baker's yeast or baking margarine before the actual dough preparation, addition of additives by genetic engineering or cultivation-related enrichment in the starting materials
  • Additives which can be dispensed with according to the invention are the additives which are listed in the EU guideline additives and contain corresponding E numbers. According to the invention should also be dispensed with the addition of enzymes.
  • the following groups of additives are preferably dispensed with: emulsifiers, raising agents and their constituents, preservatives, organic acids / synergists, flavor enhancers, gelling and thickening agents, sweeteners, sugar substitutes, starch and derivatives thereof, doughs acidulants, anti-caking agents, flour-treating agents, preparations of soya and soya flour.
  • the following additives are dispensed with: sorbic acid (E200), potassium salt of sorbic acid (E202), calcium salt of sorbic acid (E203), benzoic acid and its sodium, potassium and calcium salts (E210 to E213), acetic acid (E260), potassium , Sodium and calcium salts of acetic acid (E261 to E263), lactic acid (E 270), propionic acid and its sodium, potassium and calcium salts (E280 to E283), mono-, di-, tricalcium phosphates (E341), orthophosphoric acid (E338 ), Orthophosphoric acid phosphates (E340), mono- and diglycerides of fatty acids (E471), acetic acid esters of mono- and diglycerides of fatty acids (E472a), lactic acid mono- and diglycerides of fatty acids (E472b), citric acid esters of mono- and diglycerides of fatty acids (E472c), tartaric
  • the following additives are preferably and optionally omitted in addition to the group listed above: carbon dioxide (E290), malic acid (E296), fumaric acid (E297), soy lecithin (E322). Citric acid and its sodium, potassium and calcium salts (E330 to E333), tartaric acid (E334), sorbitol (E420i), sorbitol syrup (E420Ü), sugar esters of fatty acids (E473), sugar glycerides, mixtures of mono- and diglycerides and sucrose fatty acid esters (E474) , Polyglycerol esters of fatty acids (E475), propylene glycol esters of fatty acids (E477), sodium steroyl-2-lactylate (E481), calcium steroyl-2-lactylate (E482), sorbitan monostearate (E491), sorbitan tristearate (E492), sorbitan monostearate (E493),
  • the following additives are dispensed with: carotene (E160), locust bean gum (E410), guar gum (E412).
  • Aroma yeasts can be used. These are known to a person skilled in the art and are freely available. Aroma yeasts are characterized in particular by their ability to form flavors. They preferably have the following properties:
  • the aromatic yeasts preferably belong to the genera Saccharomyces, Candida, Hansenula, Kluyveromyces. Particularly preferred are the yeasts Saccharomyces cerevisiae, Saccharomyces bayanus, Kluyveromyces marxianus and Kluyveromyces fragilis. Even more preferably, the yeast is yeast Hefix 1000 (DHW) commercially available as wine yeast. According to the invention, an amount of 1 to 8% aroma yeast, based on the mass of the pre-dough, is used. Particularly preferred is the following dosage of aroma yeast: 2-5% (based on a dry matter of 28-34%).
  • aroma yeast is suitable for all types of Vorlessnessen, if technologically useful in terms of the baked goods to be produced.
  • the preparation of pre-doughs is well known to a person skilled in the art and is carried out according to methods known per se.
  • the aroma yeast may be added to the batter in various forms, which a person skilled in the art can easily determine by routine experimentation. Examples of this are the addition
  • non-revitalizable batter 5-20% based on flour
  • the invention also relates to a ready-to-use flavoring yeast-containing pre-dough concentrate which can be used as such directly in the bakery.
  • a pre-dough concentrate comprises aromatic yeast, a cereal milling product and drinking water, but may also contain the following further constituents, for example yeast extracts, malt extracts, yeast growth substances such as biotin, inositol, pantothenic acid, thiamine, pyridoxine, minerals and trace elements.
  • the pre-dough can be fermented in a conventional manner.
  • Examples of these are the following guide profiles, which are well known to a person skilled in the art, e.g. from Freund, W .: Bburgerei-Konditorei Management, Volume 5, Process Technology Bread & Biscuits, Gildebuchverlag, 1995.
  • the following table gives an overview:
  • the tour can be conducted as a weekly tour (5-6 hours, 4-5 x refresh).
  • the pH of the profiles listed above for daily or two-day guidance is in the range of 5.3. Acid levels vary from 3.7 to 5.0. At the end of the week, the pH value for the week will be around 4.4-4.6, with a maximum acidity level of 7.
  • the method according to the invention for the production of bakery products using aroma yeasts can be used for bakery products made from any baking flour.
  • the flour is wheat or spelled flour.
  • bakery products made from non-wheat flours, such as rye flour, and special flours, such as potato flour, oatmeal, rice flour, cornmeal, etc. can also be produced. These flours can be used in any mixtures and proportions.
  • the following baked goods are preferably produced by the process according to the invention: wheat rolls, wheat breads, mixed breads, rye breads, wholegrain breads, shot breads, hamburger buns, baguettes, ciabatta, yeast pastries, Christmas stollen, panettone. Particular preference is given to making wheat biscuits, ciabatta and baguette according to the invention.
  • rye bread rolls with a rye content of 50% without baking aids can also be baked with the pre-dough according to the invention.
  • the use of baking aids is inevitable.
  • fresh baked goods are preferably produced.
  • cooked and uncooked dough pieces with a dough portion of up to 30%, which are put into frozen or frozen form and baked by the end user.
  • FIGS. 2a to d Extensograms of different doughs
  • Ratio (90 min) 4.3
  • Ratio (135 min) 5.3
  • FIG. 3 shows a comparison of the maximum expansion resistances of four different doughs:
  • FIG. 4 shows a comparison of the ratios (determined from the quotient of the expansion resistance after 5 cm elongation divided by the extensibility) for four different doughs:
  • FIGS. 5a to e modified extenograms obtained with four different doughs
  • FIG. 6 shows the result of a baking test with fermentation interruption / fermentation delay using a yeast dough with aroma yeast and baking agent additive (3% aroma yeast),
  • FIG. 7 shows the result of a baking test with fermentation interruption / fermentation delay using a pre-dough with aroma yeast and baking agent additive (4% aroma yeast),
  • FIG. 8 shows the result of a baking test with fermentation interruption without addition of baking agent
  • FIG. 10 shows the result of a baking test with fermentation interruption / fermentation delay using a pre-dough without a baking agent
  • FIG. 11 shows the result of a baking experiment with vacuum cooling using a 3% aromatic yeast pregel (according to the invention).
  • FIGS. 12a to d aroma profiles of wheat doughs with or without aroma yeast prefers.
  • Example 1 Investigation of the dough processing properties of wheat doughs prepared with a pre-dough according to the invention
  • a dough was prepared from the following ingredients, which was rheologically examined with or without a dough portion.
  • Aroma yeast crop 3%, set at 35 ° C and leave for 16 hours at 20 0 C.
  • Used baking agent trademark PRIMAT (company Ireks, Kulmbach); Ingredients according to manufacturer's instructions: malt flour, E 412, E 472e, E471, glucose, E 263, E 170, flour treatment agent ascorbic acid, enzymes
  • Baker's yeast used baker's yeast Europe; Company DHW Aroma yeast used AH (Saccharomyces cerevisiae), Fa DHW, trade name Vital Arom or Hefix 1000
  • the Farinograph is a measuring mixer (Brabender), in which under defined conditions the force effect, which the developing dough opposes to the kneading tool, can be determined Kneadoptima for the different doughs.
  • This system serves the analysis of flour properties (test method ICC 115)
  • the Farinograph test was used to determine the optimal kneading conditions for the respective formulations, so that further kneading times could be used in the further lessnessrheological investigations, which resulted in comparability of the examinations and rheofermentometers.
  • Extensograph (Brabender) defined kneaded and defined processed and then defined fermented dough samples (150 g) can be subjected to a stress-strain test. This test can be repeated several times. A hook with a defined feed moves through a dough sample and stretches it until it breaks. The resistance moment that has occurred is recorded. Elongation and stretch resistance (device specific sizes) are recorded and evaluated. In practice, stretchability and resistance to expansion must be in a balanced relationship to each other. More processing-friendly doughs usually have a slightly higher ductility (elongation to rupture). Basically, this system is used for the analysis of flour properties (ICC 114).
  • the dough preparation was carried out according to the formulations 5 given above and under the standard conditions in the Farinograph as set forth above. In order to ensure comparability of the different formulations and test settings, the kneading process is stopped when the optimum kneading is reached. Since this determination of the optima from the farinograms can not always be determined unequivocally, the kneading process in the farinograph is aborted a minute after reaching the FE max value. The dough is then removed from the Farinograph and processed two dough pieces of 150 g each worked out (with round and long rollers of the Extensograph). The dough sample is fermented for 45 minutes at 30 0 C and then subjected to the stress-strain test. Thereafter, the dough is worked up again and the process is repeated after 5 more 45 minutes or 90 minutes fermentation time. The results are shown in FIGS. 2a to 2d.
  • the gachaden properties of doughs can be measured.
  • the time is determined from when a sample under load (applied weight) can no longer hold the gas pressure generated in the dough (CO 2 from fermentation) and CO 2 escapes into the environment. Furthermore, it is possible to determine how fast an increase in volume takes place over the fermentation time (under load by applied weight). Since the escape of CO 2 from the dough system is causally related to the dough processing properties, the evaluation of the parameters Tx (time of the first gas loss) and T'1 (time of maximum gas formation) under constant experimental conditions provides information about the Processing properties of doughs. Basically, this system is used for the analysis of flour properties.
  • the test was carried out with the above-described basic formulation and the corresponding predoping.
  • the dough weight was 315 g
  • the temperature was carried out at 30 0 C
  • the measuring time was one hour 30 minutes
  • the applied weight had a value of 2000 g.
  • Table 2 The results of the rheofermenter measurement are summarized in Table 2 below
  • the experiment is carried out analogously to the Extensograph experiment described above, but with the following differences.
  • the dough is removed from the farinograph and divided into two 150 g dough pieces.
  • the dough preparation was carried out as explained above.
  • the dough is removed from the farinograph and two dough pieces of 150 g each are processed in a defined manner (with round and long rollers of the extensograph).
  • the aim of reducing the fermentation time of the reclaimed test specimen to 10 minutes was to describe a dough state that is closer in time to actual manufacturing technology than the ICC standard extensometer measurement described above.
  • the results of this experiment are shown in FIGS. 5a to 5e.
  • the condition of the dough is important after approx. 10 minutes since the texture of the dough is not superimposed by excessive fermentation processes or excessive dough stress. It can be seen from the measurements that the dough with flavoring dough according to the invention has the greatest extensibility. As expected, the expansion resistances of the doughs with pre-dough are again clearly below the elongation resistances of the doughs without pre-dough, the difference between the inventive and conventional pre-dough variant being very low. This results in almost the same consistency, the greater extensibility for the dough according to the invention with Aromahefevorlessness.
  • Aromahefevorlessness are a bit softer than doughs with conventional batters (baker's yeast or dough without pre-dough) without sticking more
  • Aroma yeast doughs are capable of absorbing the gas formation maximum without first losing gas to the environment.
  • the quotient of Tx / T'1 is greater than 1.
  • the baking agent used was Ulmer ice malt from BIB-Ulmer Spatz.
  • the baking result is shown in FIG.
  • the dough pieces were stored directly after opening in the storage freezer at -18 ° C and transferred after about 4 to 6 hours in the Gärunterbrecher.
  • Preference used TA 200 4% aromatic yeast (standard) based on pre-dough flour (eg 1 kg flour + 4O g AH)
  • the baking result is shown in FIG.
  • the dough pieces were stored directly after opening in the storage freezer at -18 ° C and transferred after about 4 to 6 hours in the Gärunterbrecher.
  • Parameters of the fermentation breaker (thawing phase): 6 hours at 4 ° C 3 hours at 18 ° C 60 min. at 32 ° C
  • the baking result is shown in FIG.
  • the baking result is shown in FIG.
  • the dough pieces were stored directly after opening in the storage freezer at -18 ° C and transferred after about 4 to 6 hours in the Gärunterbrecher.
  • the baking result is shown in FIG.
  • the "triangulation test”, also known as the triangulation test, is used in particular when small differences between different test characteristics between two test samples are to be determined. This test method is used very frequently in the sensory evaluation of foods (description of the method in: Fliedner / Wilhelmi: Kunststoffn und Testing method of food sensors, Behr's Verlag, Hamburg, 2nd edition, 1995, p 163 ff).
  • V1 zero test 1 - without pre-dough
  • V2 Null Waste 2 - with Vorlessness (Vorlessnessanteii: 30% flour on flour, TA 200, yeast: baker's yeast, AG: 1%)
  • V3 Aroma yeast 1: Daily tour, Vorlessnessanteii: 30% - Flour on flour, TA 200, yeast: Aroma yeast: Sample 1, AG: 2%
  • V4 Aroma yeast 2: Day tour, Vorlessnessanteii: 30% - Flour on flour, TA 200, Yeast: Aroma yeast: Sample 2, AG: 3%
  • V5 Aroma yeast 3: Weekly tour Day 2, Vorlessnessanteii: 30% - Flour on flour, TA 200, yeast: Aroma yeast pattern 2, AG: 5% - Continuation: 10%
  • the triangulation test showed that V3, V4 and V5 differ significantly from the reference bread V2 (!) In terms of differences in overall flavor. V1 and V2 were not significantly different in total flavor. The tests were carried out on a bread itself, on the other crumbs were loosened from the bread, placed in sensor glasses and also carried out with these samples Triangeltests that confirmed the preceding reviews.

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  • Food Science & Technology (AREA)
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  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne l'utilisation d'une levure aromatique pour fabriquer des produits de boulangerie à base de céréales moulues sans adjonction d'additifs, tels qu'émulsifiants, accélérateurs de levage et leurs constituants, conservateurs, synergistes/acides organiques, exhausteurs de goût, gélifiants et épaississants, édulcorants nutritifs ou non nutritifs, amidon et ses dérivés, acidifiants de pâte, antiagglomérants, agents de traitement des farines, préparations à base de soja et de farine de soja. L'invention concerne également un levain pour fabriquer des produits de boulangerie à base de céréales moulues sans adjonction d'additifs, tels qu'émulsifiants, accélérateurs de levage et leurs constituants, conservateurs, synergistes/acides organiques, exhausteurs de goût, gélifiants et épaississants, édulcorants nutritifs ou non nutritifs, amidon et ses dérivés, acidifiants de pâte, antiagglomérants, agents de traitement des farines, préparations à base de soja et de farine de soja, ce levain comprenant une levure aromatique. L'invention concerne en outre un procédé de fabrication de produits de boulangerie au moyen d'une levure aromatique sans adjonction d'additifs, tels qu'émulsifiants, accélérateurs de levage et leurs constituants, conservateurs, synergistes/acides organiques, exhausteurs de goût, gélifiants et épaississants, édulcorants nutritifs ou non nutritifs, amidon et ses dérivés, acidifiants de pâte, antiagglomérants, agents de traitement des farines, préparations à base de soja et de farine de soja, ou au moyen d'un levain contenant une levure aromatique. L'invention concerne enfin les produits de boulangerie fabriqués par ce procédé.
EP06743162A 2005-06-14 2006-06-14 Utilisation de levures aromatiques pour fabriquer des produits de boulangerie a base de cereales moulues sans adjonction d'additifs et procede de fabrication de tels produits Withdrawn EP1893027A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102005027484A DE102005027484A1 (de) 2005-06-14 2005-06-14 Verwendung von Aromahefen zur Herstellung von Backwaren auf der Basis von Getreidemahlerzeugnissen unter Verzicht auf Zusatzstoffe sowie Verfahren zu deren Herstellung
PCT/EP2006/005757 WO2006133939A1 (fr) 2005-06-14 2006-06-14 Utilisation de levures aromatiques pour fabriquer des produits de boulangerie a base de cereales moulues sans adjonction d'additifs et procede de fabrication de tels produits

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EP1893027A1 true EP1893027A1 (fr) 2008-03-05

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DE (1) DE102005027484A1 (fr)
WO (1) WO2006133939A1 (fr)

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DE102012000021A1 (de) 2012-01-03 2013-07-04 Herzberger Bäckerei GmbH Pastöser Teigzusatz für einen Teig zur Herstellung eines Backproduktes sowie Teig mit einem solchen Teigzusatz
FR2988565B1 (fr) * 2012-03-30 2014-08-22 Lesaffre & Cie Produits de boulangerie contenant des levures non-boulangeres

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DE102005027484A1 (de) 2006-12-28

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