FI20205112A1

FI20205112A1 - A packaged frozen dough product and a method

Info

Publication number: FI20205112A1
Application number: FI20205112A
Authority: FI
Inventors: Anssi Räntilä
Original assignee: Leivon Leipomo Oy
Priority date: 2020-02-03
Filing date: 2020-02-03
Publication date: 2021-08-04

Abstract

A method and a packaged frozen dough product are disclosed. The product comprises a bread starter comprising salt, yeast and/or at least one enzyme mixed with a leaven. The bread starter is packaged into a retail package. The bread starter is ready to be baked into one sourdough bread after defrosting and combining with predetermined amount of flour.

Description

A PACKAGED FROZEN DOUGH PRODUCT AND A METHOD

BACKGROUND The present disclosure relates to bakery products. In particular, a method and a packaged frozen dough product are disclosed. The wild yeast that is present in rye or wheat flours provides the flavours of the sourdough bread. Baking sourdough bread such as rye bread may be difficult for inexperienced home bakers. Sourdough starters need controlled temperature, humidity and several days in order to cultivate successfully. Some of the most successful and flavorous sourdough starters may have been lasted for decades. In a professional bakery environment the sourdough starter may be cultivated repeatedly and the finest flavours may be selectively bred. In the disclosure herein, the sourdough starter refers to the cultivated mixture of flour, water and wild yeast that may be preserved for later use. The leaven, also known as levain, refers to the portion of the sourdough starter that is used for baking the sourdough bread. The sourdough starters or leavens may be frozen for later use. Dried sourdough starter products may not provide the real effect of the wild yeast, instead they provide the flavour of the sourdough bread as an > additional seasoning. Alternatively, the dried sourdough starter product may be N used in fermenting new sourdough starter — a process that may last for several S days. 3 : 25

N SUMMARY 3 This summary is provided to introduce a selection of concepts in a simplified N form that are further described below in the detailed description.

One aspect discloses a method, comprising the steps of providing a sourdough starter for bread; extracting a portion of the sourdough starter for a leaven; and freezing the leaven for sourdough bread. The sourdough starter may be cultivated for the first use or it may be grown from old, previously used sourdough starter. The method comprises, before freezing, producing a bread starter by mixing at least salt and yeast with the leaven. The yeast is baker's yeast that is used to proofing the dough. In one embodiment also at least one enzyme is mixed with the leaven. The enzymes are used to control characteristics such as shelf life, softness, freezability, volume, texture. In one embodiment the enzymes are mixed as bread improvers that may comprise additional substances such as flour, sugar or spices. The method further comprises measuring a predefined portion of the bread starter, freezing the predefined portion of the bread starter; and packing the frozen predefined portion to a retail package.

In one exemplary embodiment the predefined portion of the bread starter is suitable for one bread. In one exemplary embodiment the predefined portion of the bread starter is the amount required for baking one bread. One bread refers to a regular-sized bread commonly available at a grocery store. In one exemplary embodiment the predefined portion of the bread starter has the sufficient ingredients for baking one bread, when mixed with flour. In one embodiment the predefined portion of the bread starter is a multiply of ingredients for baking one bread, when mixed with flour. In one embodiment the frozen bread starter comprises water for the dough to be baked. In one o embodiment water is added to the dough to be baked.

QA N 25 In one exemplary embodiment the method comprises melting the bread starter, S mixing rye flour to the bread starter and baking the bread in an oven. In one S exemplary embodiment the method comprises melting the bread starter, mixing E: wheat flour to the bread starter and baking the bread in the oven.

= In one exemplary embodiment the retail package comprises means for S 30 measuring flour for baking one bread.

- In one exemplary embodiment the retail package comprises means for measuring water for baking one bread.

In one exemplary embodiment the sourdough starter comprises at least one of the group of bran, flakes, grains, seeds and spices.

One aspect discloses a packaged frozen dough product, comprising a leaven.

The product comprises a bread starter comprising salt and yeast mixed with the leaven, wherein the bread starter is packaged into a retail package and wherein the bread starter is ready to be baked into one sourdough bread after defrosting and mixing with predetermined amount of flour. In one embodiment at least one enzyme is also mixed with the leaven. In one embodiment the frozen product comprises sufficient water for the dough to be baked.

In one exemplary embodiment the flour is rye flour. In one exemplary embodiment the flour is wheat flour. Sourdough bread may be baked with rye flour or wheat flour.

In one exemplary embodiment the retail package comprises means for measuring flour for baking one bread. In one exemplary embodiment the retail package comprises means for measuring water for baking one bread. In one example the package for the frozen bread starter may be used as a measuring vessel for flour or water.

In one exemplary embodiment the sourdough starter comprises at least one of the group of bran, flakes, grains, seeds and spices. The sourdough starter is portioned into bread starters, wherein various flavours or textures may be introduced to the final baked sourdough bread.

The present invention enables a consumer to bake a sourdough bread quickly, o without the reguirement of cultivating the leaven at the controlled environment. S The packaged frozen dough product is small and compact for grocery store S 25 logistics. The consumer may purchase the small frozen product. The small 2 particle melts guickly in room temperature, enabling fast baking at home when E the user feels the inspiration to start the baking process. The consumer may N bake fresh rye bread at home, with domestic oven, only by adding water and 5 suitable flour and mixing with the molten dough product. The mix of bread O 30 starter and added flour is ready to eat after traditional proofing and baking in the oven. The process is applicable also to baking wheat bread. By using the bread starter as described herein, the consumer may bake real sourdough bread,

such as rye bread, without the need for cultivating the sourdough starter. The frozen baker's yeast mixed into the bread starter eliminates the need to renew the sourdough starter. In domestic environment renewing the sourdough starter is often subject to off-taste or producing undesired characteristics to the sourdough bread. This reduces the time between the initial inspiration to bake sourdough beard and the final product. Many of the attendant features will be more readily appreciated as they become better understood by reference to the following detailed description considered in connection with the accompanying drawings. The embodiments described below are not limited to implementations which solve any or all the disadvantages of known methods for baking the sourdough bread or packaged frozen dough products.

BRIEF DESCRIPTION OF THE DRAWINGS The present description will be better understood from the following detailed description read in light of the accompanying drawings, wherein FIG. 1 illustrates as a flowchart one exemplary embodiment of steps of a method for producing a bread starter; and FIG. 2 illustrates as a flowchart one exemplary embodiment of steps of a method for a consumer baking with the bread starter. > Like reference numerals are used to designate like parts in the accompanying N drawings.

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S DETAILED DESCRIPTION

LO N The detailed description provided below in connection with the appended N drawings is intended as a description of the present examples and is not intended to represent the only forms in which the present example may be constructed or utilized.

However, the same or equivalent functions and sequences may be accomplished by different examples.

Although the present examples are described and illustrated herein as being implemented in residential building, they are provided as an example and not a 5 limitation.

As those skilled in the art will appreciate, the present examples are suitable for application in a variety of different types of stairs.

FIG. 1 illustrates a flowchart of one exemplary embodiment of the method for producing a bread starter.

The bread starter comprises in this example all necessary ingredients for baking a sourdough bread at home, using domestic oven.

In step 10 the sourdough starter is provided.

In one embodiment the sourdough starter is prepared by a pre-ferment, a fermented mixture of flour and water.

The sourdough starter contains a colony of microorganisms including wild yeast and lactobacilli.

One example of the applied lactobacilli is lactobacillus sanfranciscus.

The sourdough starter produces a vigorous leaven and develops the flavour of the bread.

The sourdough starter may be decades old, as it may be continually refreshed.

The quality of the sourdough starter may improve over time as the beneficial wild yeasts that occur naturally in rye or wheat start to dominate the sourdough starter.

In many examples the flavour has improved over generations.

As one example, the sourdough starter may ferment at the temperature between 27°C and 32°C for 7 to 14 hours.

The temperature and/or the time may be varied to control the characteristics of the sourdough starter, such as the N final temperature, acidity, and the ratio of lactobacilli and acetic acid bacteria.

N 25 The sourdough starter may be mixed or it may rest.

In one embodiment the = fermentation temperature and time are controlled by adjusting the temperature 7 of the water jacket around the fermentation vessel.

In one example the E sourdough is fermented for 1 to 12 hours.

There may be several kinds of = sourdough starters, as the ratio of water to flour in the starter (hydration) varies.

S 30 A starter may be a liguid batter or a stiff dough. - In step 11 water, flour and salt are added to the sourdough starter.

The flour may be rye flour, wheat flour or the combination of both.

In one embodiment the flour comprises oat flour or barley flour.

Bran, grains or seeds may be added during this step.

Step 11 may be combined with step 10. The sourdough may ferment for a time period after step 11. In step 12 the yeast and enzymes are added to the sourdough starter and mixed, forming the bread starter.

In step 12 various spices or additives may also be added to the bread starter.

The yeast may be any type of baker's yeast that is suitable to be frozen.

In one exemplary embodiment the yeast comprises vitamin D.

Enzymes may be included in any type of available bread improvers.

The bread improvers may contain flours, glutens or other substances suitable for baking the bread.

In step 13 a predefined portion of the bread starter is measured.

The predefined portion is frozen to the product size of the bread starter in step 14. Steps 13 and 14 may be interlaced.

In one example the bread starter is measured to measuring vessels to be frozen as ice cubes.

In alternative example the bread starter is frozen over rotating drum, from where the frozen bread starter is scraped and formed into flakes of ice.

The ice flakes may be measured separately to the produce size.

The bread starter may be frozen into any product form such as ice cubes, pellets or various shapes.

The shapes may comprise logos or text.

The frozen block of bread starter may comprise short written instructions.

The size and shape of the frozen particle effects the melting speed, wherein smaller particles melt faster.

Flakes of frozen bread starter are practical for domestic use in achieving fast results.

In step 15 the predefined portion of the frozen bread starter is packed into retail S package.

The predefined portion of bread starter may refer to ingredients N 25 reguired for one bread, when combined with flour.

In one embodiment the bread S starter contains the amount of water required for baking one bread.

In one S example the frozen bread starter weighs 300 grams and the reguired amount of E: rye flour is 100 grams, amounting to 400 gram rye bread.

In one exemplary N embodiment the bread starter reguires additional water during baking.

The retail 3 30 package and the predetermined portion of the frozen bread starter may vary.

S Practical sizes for the retail package are one or two breads.

In one example the retail package is suitable for capacity of regular domestic electric oven and for one baking session. Retail packages may be combined for wholesale products. In one embodiment the bread starter is packaged into wholesale size containers. FIG. 2 illustrates as a flowchart one exemplary embodiment of steps of a method for the consumer baking with the bread starter. In step 20 the bread starter is melted. In room temperatures the bread starter may be ready for use within 15 to 120 minutes. In step 21 the user measures the required amount of flour. The flour may be rye flour, wheat flour, combination of flours, seeds, bran, flakes, grains or spices. In the basic form the user adds only flour as described earlier. The user may preheat the flour to be added to reduce the time for proofing. In step 22 the bread dough is mixed. The yeasts, leaven and enzymes take effect and form the bread dough to desired result. The dough is proved for a suitable period and the sourdough bread is baked in the oven in step 23. Any range or device value given herein may be extended or altered without losing the effect sought. Although at least a portion of the subject matter has been described in language specific to structural features and/or acts, it is to be understood that the subject matter defined in the appended claims is not necessarily limited to the specific features or acts described above. Rather, the specific features and acts described above are disclosed as examples of implementing the claims and other equivalent features and acts are intended to be within the scope of the claims.

N a It will be understood that the benefits and advantages described above may S 25 relate to one embodiment or may relate to several embodiments. The 2 embodiments are not limited to those that solve any or all of the stated E problems or those that have any or all of the stated benefits and advantages. It N will further be understood that reference to ‘an’ item refers to one or more of 2 those items. The steps of the methods described herein may be carried out in any suitable order, or simultaneously where appropriate. Additionally, individual blocks may be deleted from any of the methods without departing from the spirit and scope of the subject matter described herein. Aspects of any of the examples described above may be combined with aspects of any of the other examples described to form further examples without losing the effect sought.

The term ‘comprising’ is used herein to mean including the method blocks or elements identified, but that such blocks or elements do not comprise an exclusive list and a method or apparatus may contain additional blocks or elements.

It will be understood that the above description is given by way of example only and that various modifications may be made by those skilled in the art. The above specification, examples and data provide a complete description of the structure and use of exemplary embodiments. Although various embodiments have been described above with a certain degree of particularity, or with reference to one or more individual embodiments, those skilled in the art could make numerous alterations to the disclosed embodiments without departing from the spirit or scope of this specification.

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Claims

1. A method, comprising: providing a sourdough starter for bread; extracting a portion of the sourdough starter for a leaven; and freezing the leaven for sourdough bread; characterized in thatthe method further comprises: before freezing, producing a bread starter by mixing at least salt, yeast and at least one enzyme with the leaven; measuring a predefined portion of the bread starter; and freezing the predefined portion of the bread starter; packing the frozen predefined portion to a retail package.

2. Amethod according to claim 1, characterized by packing the frozen predefined portion to a retail package.

3. Amethod according to claim 1 or claim 2, characterized inthat the predefined portion of the bread starter is suitable for one bread.

4. Amethod according to any of the claims 1 to 3, characterized by melting the bread starter; mixing rye flour or wheat flour to the bread starter; and baking the bread in an oven. N 25 5. Amethod according to any of the claims 1 to 4. characterized in N that the step of producing a bread starter comprises mixing at least one = enzyme with the leaven.

O = a 6. A method according to any of the claims 1 to 5 characterized in = 30 that the retail package comprises means for measuring flour for baking

LO X one bread.

7. A method according to any of the claims 1 to6, characterized in that the retail package comprises means for measuring water for baking one bread.

8. A method according to any of the claims 1to7, characterized in that the sourdough starter comprises at least one of the group of bran, flakes, grains, seeds and spices.

9. A packaged frozen dough product, comprising a leaven, characterized by comprising: a bread starter comprising salt, yeast and at least one enzyme mixed with the leaven; and wherein the bread starter is ready to be baked into one sourdough bread after defrosting and combining with predetermined amount of flour.

10. A packaged frozen dough product according to claim 9, characterized inthatthe bread starter is packaged into a retail package.

11.A packaged frozen dough product according to claim 9 or claim 10, characterized inthatthe flour is rye flour or wheat flour.

12.A packaged frozen dough product according to any of the claims 9 to 11, characterized inthatthe bread starter comprises at least one o 25 enzyme mixed with the leaven. & S

13.A packaged frozen dough product according to any of the claims 9 to 12, S characterized in thatthe retail package comprises means for E measuring flour for baking one bread. N 30 o

14.A packaged frozen dough product according to any of the claims 9 to 13, O characterized inthatthe retail package comprises means for measuring water for baking one bread.

15. A packaged frozen dough product according to any of the claims 9 to 14, characterized in thatthe sourdough starter comprises at least one of the group of bran, flakes, grains, seeds and spices.

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