FR2589043A1 - Frozen so-called "French"-bread dough and its method of manufacture - Google Patents

Abstract

So-called "French"-bread dough having improved keeping qualities in the cooked state, characterised in that it is produced by mixing and freezing bakers' flour having a protein level between 10 and 12% of dry matter and the following Chopin alveogram characteristics : W between 200 and 250, P/L between 0.6 and 0.8, water, 4 to 8% of biological bakers' yeast, 1.5 to 2.5% of salt, and ascorbic acid and amylolytic enzymes.

Description

Frozen French bread dough and its manufacturing process.

 The so-called "French" bread dough consists of a mixture under specified physical conditions of wheat flour, organic baker's yeast such as Saccharomyces Cerevisiae, salt such as sodium chloride, water and stabilizing agents and texture.

 For a number of years, we have wanted to offer consumers or bakeries that do not have all the infrastructure making it possible to prepare bread dough, frozen bread dough not requiring all the work of preparing this dough and allowing to have consistent quality.

 The Applicant has discovered a process and a composition of dough allowing their freezing while preserving the bread obtained after baking from this frozen dough, good properties such as a conservation of sufficient fermentative power even after six months and a conservation of the properties specific bread called "French". The t'français "bread is essentially characterized by irregular alveoli, a thin and crispy crust, an elongated shape of small diameter.

 Freezing improves the conservation of baked bread in the order of 6 to 12 hours more than its traditionally produced equivalent without intermediate freezing.

 The subject of the invention is therefore a frozen bread dough and a method of manufacturing the same.

 The so-called "French" bread dough according to the invention is essentially characterized in that it results from the mixture of flour, water, organic baker's yeast, salt and a bread improver.

In accordance with the invention, the flour is a US 55 type baking flour with a protein content of between 10 and 12% on dry matter and the following Chopin alveogram characteristics.
W between 200 and 250
P
L between 0.6 and 0.8.

 The yeast used is organic baker's yeast such as, for example, the yeast Saccharomyces Cerevisiae or any other yeast with similar properties or mutants thereof.

 The yeast is used straight in the pressed form - but can also be used in the dehydrated form. Yeast is preferably used in the proportions of 4 to 8Z relative to the quantity of flour used.

The water is preferably a water having an average hardness:
TH between 14 and 18
TAC between 5 and 10 in proportions of 50 to 70 liters per 100 kg of flour.

 The salt is preferably sodium chloride used in dry powder or in 10 to 30% solution in water.

 The improving agents used consist of ascorbic acid preferably in proportions of 0.01 to 0.025% and amylolytic enzymes optionally combined with lecithin such as soy.

 To make a so-called "organic" bread, organic flour is used, that is to say obtained from cultivated wheat without using chemical fertilizers or pesticides.

 your Applicant has discovered that the presence of ascorbic acid associated with amylolytic enzymes, made it possible to obtain a bread having good softness properties, conservation without stale, characteristics of crust and shape cells characteristic of the so-called bread " French ", even after several months of storage in frozen form. Indeed, the presence of ascorbic acid overcomes among other things the problem of permeability of the dough to gases which may have changed due to freezing. The ascorbic acid makes it possible in particular to reconstitute the disulfide bridges of the gluten and therefore to end up with a bread having good "strength" even after storage in frozen form for several months.

 The association with amylolytic enzymes such as 1,6-amylase, 1'o (-1,4-amylase, amyloglucosidase makes it possible to provide yeasts with the nutrients they need more quickly after freezing for form the bread.

 Indeed, one of the main problems posed by frozen bread doughs comes from the fact that the yeast should remain in a dormant state during storage since, failing this, it would be particularly vulnerable to the application of low temperatures.

 This bread dough is frozen at a temperature of -15 to -250C.

 The process for manufacturing the so-called "French" bread dough defined above is essentially characterized by the fact that a flour mentioned above is used at a temperature preferably of 200C - 20C, 4 to 8% yeast organic bakery compared to the quantity of flour used at a temperature of 40C or less, water in proportions of 50 to 70 liters per 100 kg of flour at a temperature between 0 and 100C depending on the temperature of the room and that of the flour and salt, either in powder form or in the form of a 10 to 30% solution in water and an improver constituted by ascorbic acid and amylolytic enzymes in proportions varying with the alveographic and baking characteristics of the flour as well as the type of parts to be produced.

 All of the materials used are mixed in a kneader of the oblique, double or triple arm type or with a spiral arm with or without a fixed support bar.

 The crushing or premixing is carried out at a slow first speed of the flour, the water and the improver for 2 and 6 minutes.

 Kneading at a faster speed takes place between 5 and 20 minutes and organic yeast is added for this step at a quarter of the kneading time, followed by the addition of salt at three quarters of the kneading time; At the end of kneading the temperature of the dough can be between 20 and 24 C.

 The dough is then divided either with a discontinuous hydraulic divider or with a continuous volumetric divider also called a weigher. In the latter case, the dough pieces produced are rounded in a rounder.

 The dough pieces, rolled or not, are introduced into a "swing" rest chamber when it is continuous, where the dough relaxes for 10 to 25 minutes depending on the type of dough and the weight of dough pieces.

 The relaxed dough pieces are shaped into baguettes, breads or rolls and the elongated dough pieces are placed in the perforated supports allowing their conservation in cylindrical, rectilinear form and ensuring a good passage in the freezing tunnel.

 The doughs thus prepared are introduced without delay into a freezing tunnel which can be of the continuous type, for example a conveyor or discontinuous such as a trolley for supporting fillets. The freezing time is between 20 and 80 minutes, the temperature at the heart of the product must be at most -7 C. After freezing, the product is immediately introduced into a sealed package and stored in a cold room at a temperature is between -15 and -250C.

 After storage and before preparing the bread, the frozen bread dough is allowed to return to room temperature. After fermentation and scarification, baking is carried out until a bread with characteristics of "French" bread, namely with irregular cells, a thin and crispy crust and elongated shape of small diameter, is obtained.

 It is found that the bread thus prepared has, after thawing, a good fermentation power, sufficient to prepare a bread having a strength "compatible" with a bread called "French". The baked bread is soft, has a thin and crispy crust and has good conservation after baking.

By way of example, a bread was prepared according to the process described above using 100 kg of flour, 60 liters of water having a TH of between 14 and 18,
a TAC of between 5 and 10.6% of organic baking yeast Saccharomyces Cerevisiae, 2X of salt, 0.5% of ascorbic acid and mixture of amylolytic enzymes chosen from ltoe-1,4-amylase and a- 1,6-amylase and amyloglucosidase. After preparation of the dough, freezing and then baking after six months, it is found that the bread has properties similar to bread prepared immediately after preparation of the dough, in particular as regards its structure, its appearance. It has also been found that such bread has good resistance to stagnation.

 The percentages used are always expressed by weight relative to the weight of flour used.

Claims (7)

 1. Bread dough called "French" with improved conservation in the baked state characterized in that it is produced by mixing and freezing baking flour with a protein content of between 10 and 12% on dry matter and characteristics  P of the following Chopin alveogram W between 200 and 250, L between 0.6 and 0.8, of batten, 4 to 8% of organic baking yeast, 1.5 to 2.5% of salt and l ascorbic acid and amylolytic enzymes.  2. Dough according to claim 1, characterized in that the yeast is of the Saccharomyces Cerevisiae type.  3. Dough according to claim 1 or 2, characterized in that one uses per 100 kg of flour, 50 to 70 liters of water, 4 to 8% of organic yeast and 1.5 to 2.5% of salt , from 0.01 to 0.025% ascorbic acid and amylolytic enzymes including amyloglycosidase.  4. Dough characterized by the fact that it is frozen at a core temperature equal to or less than -70C.  5. A method of preparing a dough called "French" bread has improved conservation in the baked state characterized in that lton prepares at slow speed in a kneader a mixture comprising flour, water and improver consisting of ascorbic acid and amilolytic enzymes for 2 to 6 minutes, which is then kneaded at a faster speed for 6 to 20 minutes by adding organic baking yeast to a quarter of the kneading time and salt three-quarters of the time of kneading, the final temperature of the dough being between 20 and 240C and then freezing is carried out so as to have a core temperature of the dough at least equal to -70C.  6. Bread obtained by baking a dough as defined in any one of claims 1 to 4.  7. Organic bread obtained by baking a dough as defined in any one of claims 1 to 4 obtained with an organic flour.