FR2629307A1 - Improvement to the organoleptic and physical qualities of long-life and medium-life sliced bread - Google Patents

Abstract

Method for manufacturing and using a long-life and medium-life wrapped sandwich loaf. It involves a modified French bread-making method, in which the starting point is a mixture comprising flour, water, yeast, sugar, native soya flour, an emulsifier and an antioxidant, which is kneaded in two phases which are separated by a resting time of 10 min with the addition of the fatty materials and salt in the second phase. This dough is then baked at a temperature of approximately 190 to 210 DEG C for a relatively long span of time. The bread thus obtained cools in a room where the atmosphere is supersaturated with water. This method is characterized in that when the consumer reheats the bread, and thus makes the free water in this bread become active again and migrate into the packaging enclosure, organoleptic and physical qualities of the bread which were obtained after baking are recovered.

Description

IMPROVEMENT OF THE ORGANOLEPTIC AND PHYSICAL QUALITIES OF
LONG AND MEDIUM SLICED BREADS
The present invention relates to a method for manufacturing sandwich breads and prepackaged special breads of long and medium preservation, coupled with a method of using these products.

1 / Medium and long-life breads (30 days or 3 to 4 months without the use of chemical preservatives). For the production of such breads it is known to use the traditional French method of bread-making or methods inspired by American or English bread-making.

a) French method: Introduction of the various components of the dough (flour, sugar, salt, yeast, fat, improvers) in the preparation. Kneading, dividing; in patons, rounding, pre-fermentation, shaping, molding, final fermentation, baking, demolding, cooling and sweating of the bread, slicing, packaging in sachets and thermoformed trays in which a relative vacuum and a seal are made which will make these packaging perfectly airtight . Treatment in the Infra-Red tunnel, the wrapped breads are conveyed in an Infra-Red oven where they spend a time determined by the length and the power of this oven.

Cooling of packaged breads compulsory (because the PA-PP complex used as packaging expands when passing through the Infra-Red oven where it undergoes thermal shock), it will need to retract and therefore come back to stick to the bread to undergo cooling. Packaging in cardboard boxes, storage. The distribution of these bread is generally carried out by a long circuit passing through warehouses which deliver them themselves to retailers or branches. The breads, therefore arrive late at the consumer about 1 month after the date of manufacture. They are not altered at the microbiological level but their reassurance makes that their organoleptic and physical qualities are very weakened. tb) The American methods called "Sponge Process" or "Liquid Songe, as well as the English method inspired by the Chorley Wood process allow to obtain softer and tastier toast for a relatively short period of time approximately 10 to 12 days because the hydration of the pasta is more important as well as the release of aromas.

It should be noted that almost all the Breads produced by these methods are distributed over a short circuit, that is to say that they have a shelf life of approximately 10 days, thanks to the incorporation in their recipe of a preservative Calcium Propionate11.

However, if these products are treated with Infra-Red their lifespan can equal that of so-called Medium or Long-conservation breads according to the Infra-Red process described above. But they will have the same defects, that is to say reduced organoleptic and physical qualities.

The present invention aims to remedy these drawbacks by providing a process which makes it possible to obtain Medium and Long preservation breads which will have organoleptic and physical qualities very close to those of an unstale bread. To this end, this method of manufacturing a medium and long-lasting sandwich bread, coupled with heating of the same sandwich bread in a kitchen oven by the housewife according to the instructions indicated on the packaging by the company Le
French Sliced Bread, is similar to the French breadmaking method modified at the kneading, raw ingredients, cooking and penetrant stages.

In the process according to the invention there is incorporated into the mixing tank, the common wheat flour in which has been added and mixed beforehand wheat gluten and soy flour not deoiled and enzymatic, sugar, diastatic malt , water, an emulsifier, compressed yeast. A first kneading is carried out for approximately 6 min and the kneading is stopped for 10 min, so that the proteins contained in the common wheat flour, the wheat gluten and the soy flour hydrate to the maximum and ensure the formation of '' a strong and flexible viscoelastic skeleton. The yeast having the food necessary for its activity (water, sugar and starch) gives off aromas which will be found by the housewife when the bread is reheated.

After 10 minutes of stopping, the fat and salt are incorporated into the kneader which will turn - again 3 minutes. The incorporation of salt at the end of kneading prevents overheating of the dough which should have a temperature of 240 to 250 C at the end of kneading. The late incorporation of the fats will cause them to be less finely dispersed in the crumb, which will cause a higher level of the crust of the crust when the bread is heated by the housewife.

The presence of an emulsifier will slow down the speed of crystallization of starch by complexing it by its inhibitory power and therefore its aetion on amylose, hence a less firm crumb over time.

After kneading the dough will follow the usual path, that is to say, dividing or weighing, rounding, shaping, fermentation, cooking.

(The cooking time will be longer than during the standard French manufacturing process and the temperature will be lower: time 33 to 35 min temperature 1900 to end C. This will have the effect of obtaining a thicker crust but not more colorful than normal sandwich bread. The thickness of this crust will be an important factor for the physical quality of the bread after reheating by consumers
Penetrant. PT is a crucial point for the success of the process.

The breads are stored in a very wet penetrant room: at dew point for a time of around 12 hours. The water in the crumb migrates towards the crust but cannot humidify it because we are in a supersaturated atmosphere. A very soft bread is therefore obtained which will be sliced and packaged quickly to avoid drying of the crust in sachets or sealed trays because of their composition (polyamide-? Lypropylene complex in which a relative vacuum is produced).

These packaged products are treated in the Infra-Red tunnel: 10 min at 1700 - 2000 C. This allows the product to have a core temperature of 700 C. Minimum which will ensure perfect stabilization at the microbiological level. After retraction of the complex, these breads will be placed in cardboard boxes and will follow the usual path, i.e. storage, delivery, placement on the shelves and purchase by consumers. These thanks to the indications on the packaging (verbatim: Preheat me in the packaging, I will be only better, time in minutes thermostat NO) will be able to taste after rapid passage in the oven, a product which will have found all its qualities of freshness ie, smell, flavor, softness of the crisp and crispy crust they did not know before the discovery of these manufacturing process and use for a Long and Medium Conservation bread.

According to the invention, the method consists of kneading in two phases with a stopping time between them and the addition of fat and salt during the second phase. By slow baking and dew point bleeding, which allows the consumer to find the organoleptic and physical qualities during the 10h period of a bread made fresh by simple preheating in its original packaging. According to a preferred embodiment, kneading is carried out starting from the following formula:
FLOUR 100
GLUTEN 1.8 to 2.4%
WATER 48 to 57%
YEAST 3 to 7%
SACCHAROSE 2 to 4%
FAT MATERIAL 4 to 7%
SALT 1.7 to 2.3%
SOY FLOUR 1.2 to 2.5% EMULSIFIER 1 to 2.5%
MALT 0.5-2.5%
ASCORBIC ACID 0.0005 to 0.002%

Claims (5)

 1 / Process for the manufacture of a packaged crumb bread of medium size and  long shelf life in which the bread-making process is used  derived from the usual French process in which we start from a formula  consisting mainly of flour, water, yeast,  sugar, salt, malt, fat, gluten, flour  soy and an emulsifier. Characterized in that it is carried out  kneading in two phases with a stopping time between them and  the addition of fat and salt during the second phase,  slow cooking and dew point bleeding.  2 / A method according to claim 1 characterized'en that kneading  is made from the following formula FLOUR 100 GLUTEN 1.8 to 2.4% WATER 48 to 57% YEAST 3 to 7% SACCHAROSE 2 to 4% FAT MATERIAL 4 to 7% SALT 1.7 to 2.3% SOY FLOUR 1.2 to 2.5% EMULSIFIER 1 to 2.5% MALT 0.5-2.5% ASCORBIC ACID 0.0005 to 0.002%  3 / A method according to claim 7 characterized in that the first  kneading phase involves mixing flour, gluten,  water, yeast, sucrose, soy flour, emulsifier,  malt and ascorbic acid, rest of the dough, 10 min, in  the mixing bowl until the proteins in the  common wheat flour, gluten and soy flour hydrate -  to the maximum and ensure the formation of a viscoelastic skeleton  strong and flexible.  4 / A method according to claim 1 characterized in that cooked  the dough slowly and at low temperature 33 to 35 min at 190 - 2100C.  50 / A method according to claim 1 characterized in that one leaves  stir the bread in a supersaturated atmosphere until a  homogeneous humidity between the crumb and the crust