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
  • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
• • 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
  • A21D10/00—Batters, dough or mixtures before baking
  • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
• • 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
  • 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
  • A21D2/16—Fatty acid esters
  • A21D2/165—Triglycerides
• • 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
  • 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
  • A21D2/188—Cellulose; Derivatives thereof
• • 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
  • 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
  • A21D2/362—Leguminous plants

Definitions

• the present invention relates to the field of breadmaking, particularly in the field of bread improvers.
• it relates to a bread-making improver and its use in the baking of bread without crumb.
• the term “bread without crumb” means bread consisting of two layers not comprising a crumb, generally designated by “Arabic bread”, or bread made of a single or two layers and comprising a crumb less than 1 cm thick. In the rest of the description, the terms “bread without crumb”, “flat bread” and “Arabic bread” refer to the same product.
• Flat bread is usually packaged in plastic bags at the rate of several loaves per bag depending on their diameter. Flatbread is sold by weight.
• the bread is then rushed quickly only 5 to 10 minutes, depending on its weight and size.
• the loaves are then packaged in plastic bags themselves in plastic baskets.
• the only improvers existing on this type of application are generally based on cysteine diluted so as to give the dough a good elongation during rolling.
• the best-known product which has been on the market since 1999, is the FLADDEN POWDER from the Dutch company SONNEVELD, also known as SONN-PLUS FLADDEN POWDER. It is an enhancer that is used at 0.1% of the weight of flour and provides the use dose of cysteine at about 12 ppm.
• the Applicant has found, surprisingly, that the problems mentioned above can be solved by the use as a breading enhancer of a mixture comprising an anti-rassante enzyme and a drying enzyme in combination with a drying compound.
• the Applicant has discovered that the improvement object of the present invention both to increase the shelf life of flat bread and improve its tasting and chews.
• the first object of the present invention is therefore a bread-making improver comprising: a. from 0.1 to 1% by weight of the total weight of the enhancer of at least one anti-raimpulse enzyme selected from maltogenic exo-amylases and bacterial endo-amylases; b. from 0.8 to 9% by weight of the total weight of the enhancer of at least one arabinofuranosidase enzyme; and c. from 90 to 99.1% by weight of the total weight of the enhancer of at least one drying compound selected from the group consisting of gums, hydrocolloids, fibers and mixtures thereof.
• the invention even shows that the combined effect of the drying compound / drying enzymes / anti-rassantes enzymes provides improved extensibility compared to a normal paste.
• the breading enhancer comprises: a) from 0.3 to 0.8% by weight of the total weight of the enhancer of at least one anti-foaming enzyme chosen from maltogenic exoamylases; and bacterial endoamylases; b) from 1.2 to 8% by weight of the total weight of the enhancer of at least one arabinofuranosidase enzyme; and c) from 91.2 to 98.5% by weight of the total weight of the enhancer of at least one drying compound selected from the group consisting of gums, hydrocolloids, fibers and mixtures thereof.
• the anti-rassantes enzymes existing on the market can fall into two categories: the exoamylases and more particularly the maltogenic amylases, the best known of which is marketed by the company NOVOZYMES under the name NOVAMYL. Apart from its very high price certainly off-market for this type of application, this maltogenic arnylase is best known in bread crumbs. On a normal sandwich, a normal dose of maltogenic amytase type NOVAMYL 50 ppm can significantly reduce the firmness of the crumb on most breads containing crumb; endoamylases of bacterial origin have a very powerful effect on pasta.
• the bacterial endo-epi-phaamylases generally used in breadmaking are of the type of BAN 800 MG Novozymes, normally assayed by biochemical assay, according to the CERALPHA method commonly used in the cereals sector at 7500 units per hectolitre / gram, they are used in breads in general from 0.1 ppm to 0.5 ppm relative to the total quantity of flour, 0.3 ppm being the maximum dose where the sticky crumb problems already appear. To achieve a soft palate in the mouth on bread without crumbs, it is necessary to mount a high dose.
• BAN 800 MG gave a positive effect on flat breads from 2 ppm or at a dose 6 times higher than the maximum allowable dose in bread crumbs. The freshness effect is maximized up to 3 ppm. From this dose of 3 ppm BAN 800 MG, the adhesive appears in paste at the time of rolling pasta.
• Other bacterial endo-alphaamylases that can be used in the improvement of the invention are given in the table below with their conventional dosage in breads with crumbs.
• the preferred anti-raimpulse enzyme according to the invention is BAN 800 MG which makes it possible to give a moist side and a little "chewy" positively perceived in the mouth. Sometimes we also see an improvement in the pliability. Negative effects of this enzyme then appear with extremely unacceptable paste stickiness phenomena due to the industrialization of processes and in particular the industrialization of rolling.
• the adhesive generated by the enzyme prevents the correct rolling dough, creates stuffing phenomena on industrial lines, and generates a lot of manual interventions on the passage of the dough to unclog the line. It must be used in an amount of between 0.1 and 1% by weight relative to the total weight of the enhancer and preferably from 0.3 to 0.8%.
• the enhancer according to the invention also implements at least one drying enzyme.
• the drying enzymes conventionally used the best known is glueose oxidase which gives very smooth dough aspects and which also has a drying effect on the pasta.
• the disadvantage of this glueose oxidase is that it is also an oxidizing enzyme and that it generates a lot of elasticity when kneading. quite similar to ascorbic acid.
• the oxidation of the dough generally sought to support fermentation due to yeast is a serious disadvantage.
• All the oxidants or ingredients with oxidizing effects and in particular glucose oxidase have an ovalizing effect on Arabian breads. This appearance of elasticity is penalizing for the good obtaining of the circumference during the rolling and must be strictly avoided.
• an enzyme of the arabinofuranosidase type is used as the drying enzyme.
• the enzymes of the arabinofuranosidase type mention may be made of the recently marketed pure product by DSM under the name BAKEZYM ARA 10000 BG. It is an arabinofuranosidase characterized by a concentration of 10,000 ARF units / gram. There are less concentrated versions of this enzyme. This enzyme is particularly characterized in pasta for its drying effect of pasta. In general, most xylanases have an impact on bread volume. In contrast, arabinofuranosidase of the invention, although classified as xylanase, has no effect on bread volume
• One of the uses of these new enzymes is to reduce the stickiness usually generated by conventional endoxylanases on artisanal French pasta which when they are very effective on the bread volume are also responsible for stickiness to the dough.
• the arabinofuranosidase is introduced at a level of between 0.8 to 9%, preferably between 1.2 and 8% by weight of the total weight of the enhancer.
• the Applicant has shown that it is also necessary to add at least one drying compound chosen from the group comprising gums, hydrocolloids, fibers and their mixtures, to increase the retention of water at kneading or in the steps just after kneading.
• hydrocolloids By way of example of hydrocolloids, mention may be made of xanthan, sodium alginate, carboxymethylcellulose and guar flour. The preferred hydrocolloid is xanhane. As an example of a gum, mention may be made of guar gum.
• hydrocolloids and gums have a good ability to absorb cold water and are able to reduce the stickiness of pasta observed with the use of bacterial amylases.
• fibers from different plant sources are able to also have a water retention capacity.
• Fibers generally have a depressant effect on the volume of the breads, this in the case of French or Anglo-Saxon pasta. They degrade the structure of the pasta and penalize the gas retention during the primer.
• fibers which are useful in the improvement agent according to the invention mention may be made of wheat fibers, soya beans and carrot fibers. They can be used alone or mixed. Preferably carrot fibers are used.
• the use of the gums is generally in the range of 0.1 to 0.2% of the total flour, up to a few percent. Most often, the economic cost of gums and hydrocolloids limits their use. In Arabic bread, we see an effect of these gums or these fibers on the pastes in combination with arabinofuranosidase from 0.05%. This is the case of xanthan and carrot fiber.
• Carrot fiber is preferred over wheat fiber for its high water absorption but wheat fiber may also be suitable.
• hydrocolloids in breadmaking by modifying their water retention properties can be done in two ways: either one works with a constant consistency of paste and the addition of hydrocolloid forces to increase the quantity of water put at the kneading, one does not modify the quantity of water with the kneading and by correlation one thus makes the dough more firm. This second option is used for flat bread.
• the amount of dough per dough (between 100 and 160 grams), the fineness of the dough and extremely violent cooking do not improve the wet perception of bread, or its freshness by adding a hydrocolloid even if this hydrocolloid absorbs more water to the dough.
• the hydrocolloid is only there to finish "drying" of the dough.
• the hydrocolloids most suitable for the present invention are xanthan from 0.02% up to 0.2% by weight relative to the flour and preferably without modifying the hydration of the paste, sodium alginate from 0.1% and up to 0.5%.
• the drying compound (c) is 90 to 99.1%, preferably 91.2 to 98.5% by weight of the total weight of the enhancer.
• the enhancer according to the invention may comprise in addition to other additives or processing aids such as sunflower oil.
• the present invention also relates to the use of the improver as described above in breadmaking and the preparation of bread without crumb. It is recommended to use the enhancer of the present invention at a level of from 200 to 3000 ppm based on the total flour and preferably at a level of between 400 and 2000 ppm. The improver is added to the flour before kneading.
• Another object of the invention is a bread crumb without comprising 200 to 3000 ppm, preferably 400 to 2000 ppm of the improver as described above.
• the following examples illustrate the invention without limiting its scope
• the weights vary at the division of 100 to 150 grams After division, relaxation of 10 minutes before flattening of the dough
• the first does not include improvers (Tl).
• the second comprises 3% of soybean fibers compared to total flour (T2).
• improvers according to the invention have been tested according to the bread-making scheme previously given.
• the improver was mixed with the flour at a level of 0.1% by weight based on the weight of the flour.
• ENHANCING FORMULAS FOR ARAB BREADS ENHANCING FORMULAS FOR ARAB BREADS
• the organoleptic qualities of the loaves prepared with the different improvers were assessed by a panel of 10 testers compared to breads prepared with the controls (T1, T2).
• This figure also shows the results obtained on the one hand with a bread prepared using an improver comprising 3 ppm bacterial endo-alphamylase, 20 ppm glucose oxidase and 0.1% sodium alginate (Curve A8 in Figure 3) and on the other hand with a bread prepared using an improver comprising 6 ppm bacterial endo-alphaamylase and 20 ppm arabinofuranoside
• Improvers A__ and A9 give good results in terms of taste and lumpy sensation). On the other hand they posed numerous problems in terms of rheology and implementation at the time of kneading and the preparation of breads. In particular, a strong shrinkage was observed after baking the diameter of the loaves. This renders the improvers unsuitable for industrial applications.
• the A4 improver is perceived slightly better than the control (humidity of the crumb to the touch), but not significantly (the evaluation of the product is a little less good than the previous times); the A6 (xanthan formula) improver is very much better perceived, the elasticity / suppleness of the dough in particular but also the texture of the chews are improved;
• the A7 enhancer (formula with carrot fiber) is also very well perceived better than xanthan for perception in the mouth, it gives however a somewhat less elastic and flexible dough.
• the A2 improver is much more efficient than the control (and also more than Al) on the lambskin criteria and the humidity-to-the-touch criterion; on the other hand, on flexibility and elasticity, this formula is equivalent or even less effective than the control.

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

Applications Claiming Priority (2)

Publications (1)

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• 2006
  • 2006-09-20 FR FR0608254A patent/FR2905825B1/fr not_active Expired - Fee Related
• 2007
  • 2007-09-14 EP EP07823840A patent/EP2068635A2/de not_active Withdrawn
  • 2007-09-14 MX MX2009002850A patent/MX2009002850A/es not_active Application Discontinuation
  • 2007-09-14 WO PCT/FR2007/051945 patent/WO2008034999A2/fr active Application Filing
  • 2007-09-14 US US12/441,642 patent/US20100028490A1/en not_active Abandoned

Non-Patent Citations (1)

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