EP3849325A1 - Procédé pour produire une pâte à pain, pâte à pain et démarreur - Google Patents

Procédé pour produire une pâte à pain, pâte à pain et démarreur

Info

Publication number
EP3849325A1
EP3849325A1 EP19765764.6A EP19765764A EP3849325A1 EP 3849325 A1 EP3849325 A1 EP 3849325A1 EP 19765764 A EP19765764 A EP 19765764A EP 3849325 A1 EP3849325 A1 EP 3849325A1
Authority
EP
European Patent Office
Prior art keywords
parts
weight
bread dough
starter
rice flour
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Withdrawn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
EP19765764.6A
Other languages
German (de)
English (en)
Inventor
Florian PASCHEN
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.)
Diosna Dierks and Soehne GmbH
Original Assignee
Diosna Dierks and Soehne GmbH
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 Diosna Dierks and Soehne GmbH filed Critical Diosna Dierks and Soehne GmbH
Publication of EP3849325A1 publication Critical patent/EP3849325A1/fr
Withdrawn legal-status Critical Current

Links

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
    • 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
    • A21D13/04—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
    • 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
    • A21D2/186—Starches; 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
    • 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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • 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

Definitions

  • the present invention relates to a method for producing bread dough, the bread dough thus obtainable and the bread thus obtainable.
  • Prolamine (glutene) is a heterogeneous group of ethanol-soluble proteins from various types of cereals.
  • Celiac disease is a gluten intolerance that occurs in genetically predisposed patients as a mixture of an autoimmune disease and an allergy. It leads to chronic inflammation of the small intestine with destruction of the intestinal epithelial cells. Treating celiac disease requires a gluten-free diet.
  • gluten-free cereal products such as e.g. Millet or quinoa to make bread.
  • a suitable type of grain is rice, i.e. the cereal grains of the Oryza Sativa and Oryza Glaberrima plant species.
  • the task is solved by a method for producing a gluten-free bread dough comprising the steps:
  • a sourdough is first produced as in the conventional bread production.
  • this includes a thickener or a mixture of thickeners.
  • the starter is a culture of lactic acid bacteria with water and nutrients, for example rice flour, which is pre-incubated at 28-35 ° C for 12 to 36 hours, for example. After the ingredients have been mixed, the mixture is preferably stirred. Suitable conditions are 10 to 48 h at 28-37 ° C. After this incubation, which is usual for sourdough, a batch is obtained. This can then be cooled and stored at temperatures in the range of 5 to 15 ° C. In some embodiments, an intermediate stage takes place here, in which fermentation takes place at 28-37 ° C. for 12 to 48 h, preferably with stirring, typically at a few degrees (2-4 ° C.) lower than during the preparation of the sauce. dough ('refreshing').
  • this sourdough is mixed with water, rice flour, rice starch, thickener and yeast. An incubation then takes place. Times of 24 to 72 hours at 28-37 ° C are suitable, e.g. with stirring. After this processing, a bread dough is obtained from it.
  • This bread dough is typically briefly kneaded (e.g. 2 to 10 minutes at 20 to 24 ° C), allowed to rest for a short time (e.g. 5 to 30 minutes), divided into loaves of bread and after further fermentation (40 to 90 minutes at 30-37 ° C baked at> 90% relative humidity).
  • typical baking times are 30 to 60 minutes at temperatures between 200 and 230 ° C for 500 g bread dough.
  • the thickeners used according to the invention are preferably selected from the group consisting of modified starch, modified cellulose and mixtures thereof.
  • modified starches are starch sodium octenyl succinate (E1450), but also E1404 to E1452.
  • Suitable modified cellulose is, for example, hydroxypropyl methyl cellulose, hydroxypropyl cellulose, ethyl hydroxyethyl cellulose, carboxymethyl cellulose, hydroxyethyl cellulose and mixtures thereof.
  • thickeners are included. In another preferred embodiment, thickeners and bulking agents are included.
  • psyllium husks are particularly suitable.
  • a mixture of thickeners which contains hydroxypropyl methyl cellulose, psyllium husk and starch sodium octenyl succinate.
  • lactobacillus are particularly suitable as starters.
  • Preferred lactobacillus are BSB1 (DSM 28103), BSB2 (DSM 28104) or mixtures thereof, as described, inter alia, in WO 2015/097216. These are first cultivated with growth medium as the starter culture. The following proportions are particularly suitable for producing the bread dough:
  • Such doughs may rest a little afterwards before they are separated and then baked.
  • the process can be carried out in one or more stages.
  • steps can also be carried out at different companies, for example step producing the starter in one company and producing sourdough and bread dough in another company or producing starter and sourdough in one company and producing bread dough in another company.
  • a swelling piece, broth or cooking piece can also be used in the course of the production, in particular in order to introduce grains into the dough. This technology is generally known to the person skilled in the art.
  • the invention also relates to a kit comprising the starter according to the invention and the thickener for the preparation of the batter.
  • Rice flour and / or rice starch can also be included. These can also be premixed with the thickener.

Landscapes

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

Abstract

L'invention concerne un procédé pour produire une pâte à pain exempte de gluten comprenant les étapes qui consiste : à mélanger de l'eau, de la farine de riz, de l'amidon de riz, un épaississant, un démarreur pour obtenir un levain ; à faire reposer ; à transformer le levain avec de l'eau, de la farine de riz, de l'amidon de riz, un épaississant, de la levure. Cette invention se rapporte en outre la pâte à pain obtenue, ainsi qu'un mélange de démarreur.
EP19765764.6A 2018-09-14 2019-09-13 Procédé pour produire une pâte à pain, pâte à pain et démarreur Withdrawn EP3849325A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP18194470 2018-09-14
PCT/EP2019/074561 WO2020053425A1 (fr) 2018-09-14 2019-09-13 Procédé pour produire une pâte à pain, pâte à pain et démarreur

Publications (1)

Publication Number Publication Date
EP3849325A1 true EP3849325A1 (fr) 2021-07-21

Family

ID=63592576

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19765764.6A Withdrawn EP3849325A1 (fr) 2018-09-14 2019-09-13 Procédé pour produire une pâte à pain, pâte à pain et démarreur

Country Status (2)

Country Link
EP (1) EP3849325A1 (fr)
WO (1) WO2020053425A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111742955A (zh) * 2020-06-10 2020-10-09 斯顿食品原料（苏州）有限公司 一种无面筋米面包的制备方法及其使用的无面筋米面包预拌粉

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10107730A1 (de) * 2001-02-16 2002-08-29 Piemonte Imp Warenhandelsgmbh Starterzubereitung für die Herstellung von Brot und Backwaren
ITRM20060369A1 (it) * 2006-07-17 2008-01-18 Giuliani Spa Miscela di batteri lattici per la preparazione di prodotti da forno senza glutine
DE102010017171A1 (de) 2010-05-31 2011-12-01 Ernst Böcker Gmbh & Co. Kg Roggenmehlimitat
UA116550C2 (uk) * 2012-11-06 2018-04-10 Гонсалес-де Ла Торре Хав'єр Комбінація мікроінкапсульованого бактеріального консорціуму з протеолітичними ферментами для деградації глютену, її застосування та спосіб одержання вказаного бактеріального консорціуму
PL3086650T3 (pl) 2013-12-23 2020-07-27 DIOSNA Dierks & Söhne GmbH Sposób wytwarzania rozczynu do wypiekania pszennych wyrobów piekarniczych z zastosowaniem chleba stanowiącego zwrot na bazie pszenicy
DE202015104091U1 (de) * 2015-08-05 2015-10-08 Ernst Böcker Gmbh & Co. Kg Vegane Backware oder Backmischung
DE202016101614U1 (de) * 2016-03-23 2016-05-02 Ernst Böcker Gmbh & Co. Kg Glutenfreie Backwaren

Also Published As

Publication number Publication date
WO2020053425A1 (fr) 2020-03-19

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