ES2387665A1 - Grape-polyphenol-enriched bakery product and method of manufacture - Google Patents

Abstract

The grape-polyphenol-enriched bakery product is preferably a wrapped, long-life tin loaf produced by means of a controlled production process and to which is added an extract rich in red- and black-grape polyphenol compounds with a high anti-oxidant capacity, said extract being obtained from the skins and/or seeds of red and black grapes. The amount of polyphenols added to the bread is such that 100 g of bread would have the equivalent polyphenol content of two glasses of red wine.

Description

BREADING PRODUCT ENRICHED IN GRAPE POLYPHENOLS AND MANUFACTURING METHOD

Technical sector

The invention falls within the Food Sector and more specifically in the Bakery Sector. In particular, the invention relates to a bakery product comprising an extract rich in polyphenols from red grapes with high antioxidant power, as well as to a manufacturing method thereof.

State of the art

Polyphenols are an extensive group of natural compounds that share the characteristic of having benzene structures with hydroxylic functions. Polyphenols are generally subdivided into anthocyanins.

15 (pigments), flavonols, flavan-3-oles and phenolic acids. Within this group, flavonoids are the best defined group among polyphenols, since they are widely distributed in foods of plant origin and therefore have always been an integral part of the human diet.

Grape polyphenolic compounds are found in the skin, especially in epidermal cells, and in pips. They are characterized as phenols in many cases in the form of oligomers and polymers with an important antioxidant activity due to their chemical structure as electron donors (Kinsella et al. (1993), Possible mechanisms for the protective role of antioxidants in wine and plant foods, Food Technology; 85-89). This antioxidant power is superior even to that revealed by Vitamin C and Vitamin E.

25 In several epidemiological studies of recent years, the daily intake of polyphenols has been associated with a reduction in the risk of cardiovascular diseases and cancer (Middleton, E. Jr. et al. (2000), The effects of plant flavonoids on mammalian cells: implications for inflammation, heart disease, and cancer, Pharmacol. Rev. 52, 673-751; Havsteen, BH (2002), The biochemistry and medica / significance of the flavonoids, Pharmacol. Therap. 96, 67-202; Birt, DF , et al. (2001), Dietary agents in cancer prevention: flavonoids and isoflavonoids, Pharmacol. Ther. 90, 157-177; Romero l. (2002), Thesis on Politeno / es of tino wine inhibit proliferation, and induce apoptosis in LNCaP prostate cancer cells, Complutense University of Madrid, School of Medicine; Nestel, P. (2003), Jsoflavones: their effects on cardiovascular risk and functions, Curr. Opin. U ask l. 14, 3-8; Scalbert , A., et al. (2005), Dietary polyphenols and the prevention of diseases, Crit Rev Food Sci Nutr. 45, 287-306; Lekakis, et al. (2005), Polyphenolic compounds from red grapes acutely improve endothe / ial function in

35 patients with coronary heart disease, European Journal of Cardiovascular Prevention & Rehabilitation, 12 (6): 596-600) and other potentially beneficial effects of such compounds have also been described, e.g. ex. in the central nervous system (Watanabe, C.M., et al. (2001), The in vivo neuromodu / atory effects of the herbal medicine ginkgo biloba, Proc. Natl. Acad. Sci. U.S.A. 98, 6577-6580).

Today's society presents new lifestyles that have caused certain healthy habits to be abandoned, such as the consumption of fruits, vegetables (rich among many other nutrients in phenolic compounds) and frequently declined by the consumption of pre-cooked or fast-prepared meals ( Pineda, D. et al. (1999), Antioxidant capacity and potential synergism among the main antioxidant constituents of some foods, Aliment Nutr. 13 (2): 104-111). This fact causes imbalances and mismatches to appear

45 food related to the appearance of a large number of diseases due to lack of intake of the necessary nutrients or in the precise amounts.

From the need to compensate for an unbalanced diet, very rich in saturated fats and poor in certain unsaturated fats, minerals, vitamins and fiber, the so-called "functional foods" arise. These present a common denominator: to exercise a preventive role since they reduce the risk factors that cause the onset of diseases.

This characteristic represents a permanent challenge for the food industry when formulating and developing new product variants with innovative characteristics in this field.

Bread, being a recommended daily consumption food, is a very appropriate vehicle to incorporate ingredients with beneficial characteristics to prevent diseases or to improve health both in population groups with special nutritional needs (pregnant women, the elderly, children), deficiency and collective risk states in certain diseases (osteoporosis, cardiovascular disorders, intestinal function disorders, diabetes, obesity, etc.).

Following this food trend and within our sector we can find various products such as bread enriched with omega-3 fatty acids, breads enriched in minerals such as calcium and iron, breads that have added vitamins such as bread enriched in folic acid and loaves of bread

65 incorporate different types of fibers.

5

The Institute of Nutrition and Food Technology (INTA), together with the Program of Infarction Prevention in Argentina (Own), of the National University of La Plata, created a bread enriched with Omega 3, 6 and 9 fatty acids, which contributed to reduce the risk of cardiovascular disease, certain types of cancer and improved the development of nerve tissue.

In the functional food guide published by the Omega-3 Institute a bread enriched with folic acid is defined, which can reduce malformations in the neural tube and help reduce the risk of cardiovascular disease (Aranceta et al. (2004), Guide of functional foods, Omega Institute 3).

1O 15

It is worth highlighting the great interest generated by the enrichment of foods with dietary fiber. This is the case of the addition to the bread of new sources of dietary fiber such as by-products of cereals and legumes (wheat bran, rice, oats, lupine, etc.), fruits, algae and even of the moss Sphagnum magellanicum (Villarroel M ., et al. (2003), Functional properties of Sphagnum magel / anicum moss fiber and its use in the formulation of bakery products, Latin American Nutrition Archives, Vol. 53 (4)).

Until now the possibility of enriching bakery products with ingredients of high antioxidant power such as polyphenols from grape grapes had not been described; this being the enriched bread and its manufacturing method object of the present invention.

twenty

As reflected in Frankel's study (Frankel EN, Waterflouse AL, and Teissedre PL, 1995. Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation ofhuman LowDensity Lipoproteins. J. Agric. Food Chem. 43, 890-894), the healthy dose of wine is 2 glasses a day; This recommendation is collected by the World Health Organization (WHO) as a healthy practice.

25

To consider the amount of polyphenols to be added, the polyphenolic composition that exists in two wine glasses has been calculated. Taking into account that the total concentration of polyphenols in a liter of wine (expressed in equivalents of gallic acid) ranges between 1500-3000 mg / 1, consequently the concentration equivalent to two glasses of wine (167 ml of wine) would be of the order 250-500 mg in gallic acid equivalents in 100 g of bread.

30 35

Therefore, a first aspect of the invention is directed to a bakery product that, in addition to having the usual ingredients in this type of products, is characterized in that the composition further comprises a concentrated polyphenol extract (55-60%) which is obtained from skins and / or seeds of red grapes by means of a solid-liquid extraction process by continuous diffusion in countercurrent so that said extract contributes to the bakery product of 250 to 500 mg of polyphenols, measured as equivalent of gallic acid for each 100 g of bread, plus other components and additional molecules from the origin grape.

40

A second aspect of the invention is directed to a method of manufacturing bakery products comprising adding to the mixture of ingredients of the composition a concentrated polyphenol extract obtained from skins and / or seeds of red grapes by a solid extraction process. liquid by continuous diffusion against the current.

Brief description of the figures:

Four. Five

Figure 1 shows a graph depicting the sensory characteristics of a white bread with polyphenols (squares) and an integral bread with polyphenols (rhombuses), both according to the invention.

Figure 2 shows respective photographs of the white bread polyphenols (lower) according to the invention.

with polyphenols (top) and whole wheat bread with

fifty

Detailed description of the invention.

55 60 65

   In the present invention, "polyphenolic extract" means an extract of polyphenols obtained from the skin and / or the seeds of red grape with a high antioxidant power due to its high content of polyphenols that constitute between 0.8-1% of its total composition (8,500 - 10,000 meq / L gallic acid). The raw materials used in the production of the extract are exclusively of plant origin. Said extract is obtained from the post-distillation pomace by a solid-liquid extraction process by continuous countercurrent diffusion. In this way, the polyphenolic extract carries not only polyphenols, but also other components and molecules from the grape of origin, which characterize said extract and differentiate it from a simple mixture of polyphenols produced in the laboratory. In the development of this bread enriched in grape polyphenols the following phases have been followed: Selection of the most suitable raw materials for the product to be developed, based on the results of their characterization (flour, yeast, fat, bread improver , salt, sugar, whey and grape grape polyphenol extract). Development of the formula for the preparation of bread enriched in polyphenols. It was achieved by introducing changes as the different tests were carried out, in order to optimize the characteristics

of the bakery product of the invention to the addition of the extract rich in polyphenols from red grapes with high antioxidant power, since not any combination of technical characteristics of the bakery product is suitable for the purpose of the invention, but it is necessary to know what is the influence of polyphenols on the rheology of the mass and its alteration in what would be a usual process,

5 to be able to develop this product. Elaboration process. During the manufacturing process, a baking test has been carried out where all the information regarding the behavior of the dough (rheological characteristics, temperature, pH) kneading and resting times, fermentation conditions (time, temperature, humidity, etc.) has been recorded. volume after fermentation), baking conditions (times, temperatures,

10 impulse in the oven) and product measurements (dimensions of the central slice, volume, density, color and texture).

The behavior of the grape polyphenol extract in the different stages of elaboration has been evaluated: Level of admission of the extract by the mass. 15 Degradation level of grape polyphenol extract with heat treatment to which it is subjected to simulate its behavior during baking.

In addition to the development of the formula and the manufacturing process, nutritional and sensory analyzes of the final product have also been carried out. 20 Below are the results that have served to characterize the bread developed:

RAW MATERIALS:

25 Flour is the most important raw material in the product, so it has been fully characterized. Organoleptic characteristics of wheat flour selected for bread making:

Table 1 organoleptic earactenstrcas of flour.

Appearance

Dust, no foreign particles

Color

White, yellowish white.

Odor

Characteristic, without strange aromas.

Taste

Characteristic, without acidity, bitterness or sweetness.

Physicochemical characteristics of flour: T bla 2 and ISICO-qUimlcas and reo og1cas of a

t. 1 hour .

Arac ens f1cas fícas '1 "' weapon.

Parameter

Determination Interval

%humidity*

% of water the flour has; the legislation establishes that it is less than 15. 12-14

pH

Measures the acidity of the flour, an excess or defect of acidity indicates problems 5.5-6.5

Heartburn (mg KOH)

Measure the acidity of the fat in the flour. 25-35

%protein*

Amount of protein in the flour, varies depending on the variety of wheat, weather ... the flour strengths have higher% than loose. 12-15

% ashes *

They indicate the degree of extraction of the flour. 0.4-0.6

% wet gluten *

Amount of gluten present in the flour. The more quantity, the greater the strength of the flour, the greater the retention of gas, loaves of greater volume. 25-35

% dry gluten *

Amount of dehydrated gluten present in the flour. 8-11

Gluten Index

Flour gluten quality. 0.9-1

Sedimentation Rate:

Measures gluten quality by the ability to swell against lactic acid. 35-40 mi

Falling number *

A-amylasic activity of the flour, measures the ease of starch hydrolysis. Influence on the speed of fermentation of the masses. 250-350 S

   Amylograph

Measure the viscosity of starch in water when subjected to heat. Reports the enzymatic activity of the flours. 900-1200 UB

Alveograph *

w 1 (x1 0-4J) Flour strength, 250-350

L

(mm) Extensibility of flour, 100-140

p

(mm H20) Flour toughness 70-90

P / L

Balancing flour in relation to its strength. 0.7-0.9

% w (2h)

(10 E- "J) Degradation of the dough during 2h rest. <20

Farinograph *

% Water Absorption Amount of water that is able to absorb the flour during kneading. 55-65

Stability

Time that a mass maintains a certain consistency. Kneading tolerance. > 15min

Reofermentogram

Total volume Total C02 production retained in the mass and detected by the equipment. > 1400ml

Coef retention %

% of volume retained in the mass with respect to the total produced. > 80

DEVELOPMENT OF THE FORMULA FOR THE ELABORATION OF THE BREEDED BREAD IN POLYPHENOLS:

Table 3. Most preferred formula for the bread product enriched with polyphenols according to the invention

Sliced bread: INGEDIENTS

COMPONENTS %

Wheat flour flour strength W = 250-350 and P / L = 0.7-0.9

Wheat flour Monocalcium phosphate Ascorbic acid 100

Concentrated Polyphenol Extract

IPT (Total Polyphenol Index) = 300-340 (8,500-10,000 meq / L Gallic Acid) 55-60

Fat / oil

Vegetal fat 1-5

Whey

Serum from dehydrated milk. 4-6

Compressed yeast

Saccharomyces cerevisiae 4-5

Sugar

Saccharose 5-10

Salt

Sodium chloride 1.5-2.5

Bakery improver.

Wheat flour, mono and diglyceride fatty acids, DATEM, ascorbic acid and amylases. 0.5-1.0

ELABORATION PROCESS PAN DE MOLD ENRIQUECIDO IN POLIFENOLES:

1O

The most preferred process steps for making a bread enriched in polyphenols

according to the invention are the following:

Weighing the ingredients.

Mix and knead for 10-15 min. in spiral mixer / arms of all ingredients at once.

Measurement of pH, mass P, energy consumed during kneading.

fifteen

   Division and bowling of the pieces.

Pieces of 300-350 g for small molds. (20x8x8 cm)

650-700 g pieces for large molds. (33x10x10 cm)

Rest for 5-15 min of the bolted pieces Forming of the pieces in forming machine. Molded, where previously the molds have been smeared with mold release oil. Fermentation of the pieces. This process is performed at 30-35 oc for 1-1, 5 hours, with a humidity of

5 the camera 75-85%. Measurement of the pH and volume of the fermented dough. Baked for 25-35 min, with the floor oven stabilized at a temperature of 220-240 oc without steam application. Unmold and let cool for 1-2 h.

1O Low density polyethylene packaging and flange closure.

There is an alternative process to that described (process 2) which consists of obtaining frozen pre-cooked breads, subjecting the bread to the middle of the cooking, freezing the bread at -25 / -30 oc and keeping it at -18 ° C.

15 Subsequently, when baking is required to be consumed, it must be taken out of the cold chamber (1-1, 30 h before), finishing baking the remaining time, either at the point of sale, or at the point of consumption , without losing any of its properties.

NUTRITIONAL CHARACTERISTICS OF THE MOLD PAN OF THE INVENTION: 20 The following determinations have been made following official methods of analysis.

t. . 1 d 1

T bl a a 4 A nál "rsrs nu rrcrona e os panes e a

. . 1 b prayers.

NUTRIENT VALUES / 100 g bread

Bread made with polyphenols

HUMIDITY g

25-35

ASHES g

0.5-1

CARBON HYDRATES g

50-60

FATS g

3-5

PROTEINS g

8-10

FIBRAg

2-5

SODIUM mg

400-600

TOTAL POLYPHENOLS (expressed: mg galic acid)

0.25-0.5 g

Kcal / 100 g

270-300

In the previous table it is observed that the objective sought to produce a bread according to the invention has been achieved, which has satisfactory nutritional values and also incorporates a concentrated extract of polyphenols from red grapes with high antioxidant power.

SENSORY ANALYSIS

30 The method used for the evaluation is that of consensus, in which the tasters work in groups to select the descriptors to be evaluated and after individually evaluating the products, the group discusses and agrees the results of the assessments (score 0-1 O) The seven participating tasters are experts and trained in this type of testing and product. The sensory characterization of bread enriched with polyphenols of

35 grapes is as follows: • 1

T bl 5 R 1 d d 1 • r. d d "

A esuta os and ana rsrs and rstintas characterrestrcas sensorra is in the country.

FEATURES

Bread enriched with Polyphenols:

Bark color

6

   Crumb color

1.5

Volume

5

Honeycomb Fineness

8

Crumb elasticity

9

Smell intensity

7.5

Smell of recent product

7.5

Juiciness

8

Flavor intensity

7

Sweetness

7

Persistence

7

This table shows once again that a bread product has been achieved with satisfactory sensory characteristics, especially in terms of juiciness, fineness of the honeycomb and elasticity of the crumb with the added benefit of the extract rich in polyphenols from red grapes With high antioxidant power.

These results are shown graphically in Figure 1, in which they show comparatively the results obtained in the sensory test in the case of a white bread with polyphenols and an integral bread with polyphenols, both according to the invention. Again, the sensory characteristics of both breads are satisfactory, perhaps with the exception of the color of the crumb, which has obtained a lower score when a crumb with a

10 dark hue and a certain violet color, characteristic of polyphenols obtained from red grapes (Figure 2).

Figure 2 shows two photographs of white bread with polyphenols and whole wheat bread with polyphenols according to the invention whose sensory characteristics are represented in Figure 1. These breads have the following characteristics:

White bread with polyphenols according to the invention: Features: Greater color of the crumb; homogeneous socket; More intense flavor, slightly acidic; No collapse of the pieces;

20 Bread with a longer shelf life than the control; up to 4 days more than the control without visible appearance of molds; Kneading time is shortened by 15%

Integral bread with polyphenols according to the invention: Features: Greater bark color; Dark crumb; hide the tone with the bran;

25 Fine and regular honeycomb; No collapse of the pieces; Kneading time is shortened by 10%.

As can be seen, the bakery products obtained have satisfactory sensory characteristics 30, with the exception of the darker coloring of the crumb or crust, but also obtaining the additional advantage of shortening the kneading time by 1% -15 %.

In addition, these products have demonstrated a shelf life that is at least 4 days longer than a control bread made with the same process and the same ingredients except for polyphenols.

Likewise, the products of the invention have been tested for toxicity in studies conducted in laboratory animals and without alcohol content, demonstrating their absence of toxicity.

Claims (5)

1. Method of manufacturing a bakery product selected from a white or whole-grain bread, characterized in that it comprises:

(to)

mix and knead in a kneader for a time between 10 and 15 minutes the following ingredients, in percent by weight based on flour: 100% wheat flour conditioned with strength W between 250 and 350 and a ratio P to L between 0.6 and 1; 1 to 5% fat

or vegetable oil; 4 to 6% whey; 2 to 5% of pressed yeast or Saccharomyces cerevisiae; 5 to 10% sucrose; 1.5 to 2.5% sodium chloride; 0.2 to 2% of bakery improver and 55 to 60% of an extract of polyphenols obtained from skins and / or seeds of red grapes by means of a solid-liquid extraction process by continuous countercurrent diffusion, such so that said extract contributes to the resulting bakery product from 250 mg to 500 mg of polyphenols, measured as equivalent of gallic acid per 100 g of bakery product;

(b)

divide the mixed and kneaded ingredients into pieces and bow the pieces;

(C)

let the bowed pieces stand for 5 to 10 minutes;

(d)

form the pieces in a forming machine;

(and)

mold the pieces in a mold previously coated with mold release oil;

(one)

ferment the pieces at a temperature between 30 and 35 ° C for a time between 1 and 1.5 hours, with a chamber humidity of 75 to 85%;

(g)

bake for a time between 25 and 35 minutes in a stabilized floor oven at a temperature of 220 to 240 ° C without steam application;

(h)

unmold and let the pieces cool for a time between 1 and 2 h;

(i)

Pack the pieces in low density polyethylene.

2.

Method according to claim 1, wherein about halfway through the baking step the bakery product is frozen at a temperature between -25 ° C and -30 ° C and then stored at 18 ° C.

3.

Method according to claim 2, wherein the deep-frozen bakery product is subjected to a defrosting process, after which it is finished baking.

Four.

Bakery product obtained from a method according to any one of claims 1

to 3. 5. Bakery product according to claim 4, characterized in that it comprises 300 to 320 mg of polyphenols, measured as equivalent of gallic acid per 100 g of bakery product.