FR2712146A1 - Particle salt composition, dough composition containing it and processes using it for making bread. - Google Patents

Abstract

Disclosed is a particulate salt composition for use in the manufacture of bromate-free yeast bakery products. The composition comprises a particulate core (1) of crystalline sodium chloride encapsulated in an inert thermoplastic shell (3) containing finely divided particles of ascorbic acid (5) dispersed at random. The particles may be able to flow freely in bulk, or agglomerated with a binder and optionally compressed. Also disclosed are a bread dough composition containing the salt composition and methods of making bromate-free yeast bread. Application to bakery.

Description

The invention relates to a salt composition for use with

  in the manufacture of baked goods with yeast. In particular, the invention relates to an encapsulated salt composition for use in the manufacture of bromate-free bakery products such as

only bread.

  The bread is manufactured industrially in the USA. by one or another of three basic techniques: (1) direct dough method; (2) the leavened dough process; and (3) the liquid leaven process. In the direct dough process, all the essential ingredients of bread (flour, yeast, salt and water) are mixed together in a single step to form a dough that is fermented, placed in individual molds, lifted and cooked. In the dough process, yeast, water and 50 to 70% by weight of the flour are converted into an initial dough which is called "leaven". The leaven is fermented for 2 to 4 hours, after which the remainder of the flour, salt and secondary additives are added to form a final dough. The final dough is then placed in individual baking pans, raised and cooked. The liquid leaven process differs from the leavened dough process mainly in that the leaven is of liquid consistency and contains 60% by weight of the total flour. [The term "lift" or "lift" refers to the practice of subjecting the dough to rest for about one hour at a temperature of 32.2 to 54.4 ° C and a high relative humidity (60 to 90 ° C). %) to restore the extensibility and aeration of the dough before baking. In addition to the four essential components, it is customary to add one or more secondary additives, which are optional. The use of these substances depends largely on the particular bread that is manufactured. These secondary additives include a yeast feed, sweeteners, fat, dairy mix, protease, emulsifiers, dough reinforcing agents, preservatives, gluten, etc. For example, a typical bread may contain all of the following ingredients as secondary additives: high fructose glucose syrup; wheat gluten; Soya oil; calcium propionate; potassium bromate; vinegar; ammonium sulphate; calcium sulphate; ascorbic acid;

and sodium stearoyl lactate.

  Among the preferred and most commonly used secondary additives are oxidizing agents such as potassium bromate (KBrO3) which, when added to the pulp at levels up to 75 ppm by weight, reacts with the of gluten, or protein fraction, of the

  wheat by improving the firmness and resilience of the dough.

  An important part of this strengthening action occurs in the first few minutes when the bread is in the baking oven, when the rise in temperature accelerates the action of potassium bromate. In addition, during the first part of the cooking process, the volume of the dough increases considerably due to an accelerated production of gas by the yeast and a dilation of the gas

  content under the effect of increasing temperature.

  The reinforcing action of potassium bromate is carried out in conjunction with volume expansion to "fix" the dough structure into a bread having the desired volume and consistency. This synergistic action is particularly valuable in modern automatic production lines where a mechanical shock can cause a decrease in the volume of the dough before it enters the baking oven. Therefore, breads that do not contain potassium bromate or an equivalent oxidizing agent tend to have poor volume, poor crust, poor symmetry, and irregular texture and grain. However, recent studies in Japan and the United Kingdom have shown that potassium bromate can not be completely converted to harmless potassium bromide during the cooking process. In addition, it is thought that

  Residual amounts of bromate may be carcinogenic.

  Therefore, the use of potassium bromate as

  bread is in regression or even stopped.

  For the reasons mentioned above, a convenient, healthy and effective way is needed to replace potassium bromate in yeast baked goods. In this respect, ascorbic acid (vitamin C) has been mentioned. Although the functions of ascorbic acid in bakery are the same as those of potassium bromate, it has the major disadvantage of being substantially decomposed by humidity, oxygen, traces of metals and the existing pH conditions. during mixing and emergence, so that there is little, if any, remaining to act in concert with the volume expansion that occurs in the oven. This disadvantage makes it unsuitable as a direct substitute for potassium bromate. In bakery technology, salt has the main functions of exalting the flavor and strengthening the

  structure of gluten that serves to shape bread.

  However, it is well known that salt has the disadvantages of thwarting the growth of the yeast and, by its effect of strengthening the dough, to limit the degree to which the dough can rise. This is demonstrated by the current practice in commercial bakery which consists of waiting until the last stage of the step of kneading the dough to add the salt because it increases significantly the energy necessary to obtain a homogeneous dough. The effect

  Yeast inhibitor manifests at salt concentrations greater than about 1.5% relative to flour.

  Most often, the salt is added at a concentration of 2%.

  For these reasons, there is a strong need for a potassium bromate replacement product which (1) increases the volume of leavened bread by reducing the effect of salt on the yeast and (2) adds ascorbic acid and salt in such a way that they can be released slowly during emergence to maintain the largest volume of dough and (3) release most of the salt and ascorbic acid it contains during the early stages cooking in order to support the volume dilation

  desirable and to repair the effects of a mechanical shock.

  In a first aspect, the invention therefore relates to a particulate composition for use in the manufacture of bromate-free yeast bakery products, comprising a particulate crystalline sodium chloride core having a maximum size of 100 to 500 microns encapsulated in an inert thermoplastic shell having a thickness of 10 to 300 micrometers and a release temperature of 32.2 to 79.4 C, the shell containing 0.2 to 5% by weight, based on the total particle composition, of finely divided particles of ascorbic acid dispersed at random having a dimension

  maximum of 0.5 to 200 micrometers.

  In a second aspect, the invention relates to a dough composition for use in the manufacture of bromate-free yeast bread, comprising a mixture of flour, salt, yeast, water and the encapsulated salt composition described above, the weight ratio of the unencapsulated salt in the encapsulated salt paste of the particulate composition being 1: 1 to 4: 1, and the encapsulated ascorbic acid constituting 2 to 220 ppm by weight of the amount of flour of the dough. In another aspect, the invention relates to a method for producing bromate-free yeast bread by the direct dough method comprising (1) forming a dough consisting of a mixture of flour, water, free salt and yeast, (2) the fermentation of the dough, (3) the division and placement of the fermented dough in individual molds, (4) the lifting of the fermented dough and (5) the cooking of the dough. the leavened dough, characterized in that the encapsulated salt composition described above is added to the fermented dough before step (3) in such proportions that the weight ratio of unencapsulated salt in the salt dough encapsulated in the particles are 1: 1 to 4: 1 and the encapsulated ascorbic acid is 2 to 220 ppm

  weight of the quantity of flour of the dough.

  In yet another aspect, the invention relates to a process for producing a bromate-free yeast bread by the leavened dough process, comprising (1) forming a leaven comprising a mixture of flour, water and yeast, the leaven containing 10 to 70% by weight of the total amount of bread flour, (2) the fermentation of the leaven, (3) the formation of a paste by mixing salt, secondary additives and the remaining flour with fermented sourdough, (4) raising dough and (5) baking leavened dough, characterized in that the encapsulated salt composition described above is added to fermented sourdough or dough in proportions such that the ratio by weight of the salt not encapsulated in the salt paste encapsulated in the particles is from 1: 1 to 4: 1 and the encapsulated ascorbic acid constitutes 2 to 220 ppm by weight

  the amount of flour in the dough.

  The drawing has a single figure which is a schematic representation of the salt composition

encapsulated of the invention.

  A. Bread Ingredients and Additives: Except for the encapsulated salt composition of the invention, all components of the bakery products in which the invention can be used are conventional and are therefore well known in the art. For example, the basic constituents of breads are flour, yeast, salt and water. However, as explained above, most breads contain one or more secondary additives such as a yeast food, calcium propionate, vitamin C (ascorbic acid), sugar, honey, syrups, bakery fats, dairy products, egg products, etc. The presence or absence of such secondary bread additives, other than those mentioned here, is not decisive in this respect.

  which concerns the possibility of application of the invention.

  Thus, the invention is effective in a wide variety of yeast bakery products, whether or not they contain any or all of these materials. In addition to bread, the invention can be used in other yeast-based bakery products, such as cakes,

  salty biscuits, pies, pizzas and tortillas.

  B. Encapsulating Envelope Material: A wide variety of thermoplastic organic shell materials can be used in the invention, provided

  they are suitable for direct addition to foods.

  Thus, the composition of the shell component of the invention should be solid at ambient temperatures, be chemically inert in the presence of all bread constituents, be acceptable for food use and have suitable melting properties.

  in order to be released at the appropriate temperature.

  These materials include vegetable fats such as mono-, diet tristearates, vegetable oils and mixtures thereof with waxes, animal fats such as lard, beef tallow, and mixtures of animal and vegetable fats with hydrogenated derivatives. of these fats and oils. These materials also include waxes such as beeswax, candelilla wax, paraffin wax and microcrystalline wax. Other suitable materials are polysaccharides such as gums, gelatins, alginates and modification products thereof. In addition, polymers such as polyethylene glycols and certain elastomers can be used. These include natural polymers such as carboxymethylcellulose, cellulose acetate phthalate, ethylcellulose, gelatin, acacia, starch, succinylated gelatin, proteins and alginates. Other synthetic polymers that can be used as envelope materials

  include polyvinyl alcohol and polyvinyl acetate.

  vinyl. These materials are selected based on their melting point and their release characteristics in particular applications. Mixtures of these shell materials can also be used to obtain

  particular combinations of physical properties.

  The amount of ascorbic acid or its precursor dispersed in the shell relative to the volume of the shell material (shell charge) is not critical with respect to the functionality of the shell.

  the invention in ordinary bakery applications.

  However, it has been observed that release of ascorbic acid under equivalent temperature conditions tends to be faster using a higher volume of ascorbic acid than using a lower volume of ascorbic acid. Thus, the rate of loading of ascorbic acid in the envelope is likely to have an effect on the time of

release.

  C. Formulation and Microencapsulation: The structure of the encapsulated salt particles of the invention is illustrated by the single figure of the drawing which is a schematic representation of the particles. Thus, a crystalline salt particle (1) is encapsulated in a thermoplastic shell (3) in which finely divided particles of ascorbic acid (5) are dispersed. It is preferred that the salt particles that are used in the invention have a maximum size of at most 220 microns so that they can be easily mixed and dispersed in the fermented dough. Moreover, it is preferable that

  the salt particles have a minimum size of at least 100 micrometers because smaller particles are more difficult to encapsulate properly. It is still preferable that the maximum size of the salt particles is between 125 and 300 micrometers.

  The invention has been designed primarily for use with sodium chloride because of its predominantly prevalent use. Nevertheless, the invention is also applicable to the use of other conditional salts such as potassium chloride and calcium chloride, as well as to their mixtures with the

sodium chloride.

  It is preferable that the thickness of the organic envelope in which the salt particles are encapsulated is at least 10 micrometers, and preferably at least 20 micrometers to ensure that the coating is continuous and has no no holes. However, the thickness of the envelope should not exceed 300 microns and preferably 200 microns, lest the encapsulated particles acquire a less granular nature and therefore can not flow freely. It is obviously preferable that the particles are able to flow freely in bulk in order to be able to

  easily dispersed in the dough.

  It is preferred that the ascorbic acid particles have a size which does not exceed about half the thickness of the shell and can thus be randomly dispersed throughout the shell. Although randomly dispersed ascorbic acid particles may be on the outer surface of the casing, it is preferable that they do not protrude outside because protruding particles would be released too quickly during the fermentation of the casing. dough. It is also preferable that the ascorbic acid particles should not be smaller than 0.5 microns, otherwise their handling would be difficult. Therefore, the ascorbic acid particles dispersed in the organic envelope should have a size of 0.5 to 200 microns and preferably 1 to 100 microns. The ascorbic acid particles can be composed of both large and small particles or have other modes of

particle size distribution.

  The configuration of the ascorbic acid particles dispersed in the shell is important in the practice of the invention in that it determines the slow release characteristic of ascorbic acid. This phenomenon is not fully explained, but it is thought that it results from the fact that discontinuities appear at the envelope / particle interfaces by allowing a limited release of ascorbic acid by exposing the moisture contained in the paste before the point melting of the shell material has been achieved. Thus, ascorbic acid from a small number of particles at or near the outer surface of the envelope is released

  slowly before the envelope is melted globally.

  It will be appreciated that ascorbic acid derivatives which are ascorbic acid precursors may be used in the invention as well as ascorbic acid itself. Therefore, compounds such as sodium ascorbate, calcium ascorbate, ascorbyl palmitate, erythorbic acid and sodium erythorbate may

  also be useful in the practice of the invention.

  The expression "ascorbic acid", as used in the context of the invention, therefore includes these acid precursors.

ascorbic.

  The required release temperature of the organic shell material is a function of the rising and baking temperature. Since the shell materials to be used in the invention are released by heat, the melting point of the shell material must be higher than the raising temperature. In particular, it is preferable that the casing release temperature be 5.5 to 11.1 C higher than the lift temperature. Thus, if the lift is carried out at 37.8 C, the envelope release temperature should be at least 43.3 C, and preferably up to 48.9 C. (The terms "release temperature" "and" melting point "are used interchangeably here). For most applications, the envelope release temperature should be 32.2 to 79.4 C, and preferably

37.8 to 71.1 C.

  The amount of ascorbic acid in the shell of the particles of the invention should be 0.5 to 5% by weight, based on the total weight of the particles. If it uses substantially less than 0.5%, the oxidizing effect is insufficient and the dough lack of hold and has a small volume of bread. In contrast, if more than 5% is used, the oxidizing effect is excessive and the bread volume can be reduced. Although this is not essential to the practice of the invention, it will be recognized that the envelope may contain, in the dispersed state, one or more other additional additives, for example other oxidizing agents, sodium diacetate, calcium propionate, etc. Microencapsulation of the salt can be carried out by any of a variety of conventional microencapsulation techniques. A preferred method for encapsulating comprises the steps of: (1) introducing and mixing the particles into the melt shell material; (2) adding ascorbic acid to the mixture of salt and shell material and (3) ) cool the final mixture so as to create coated granules which are able to flow freely. Another technique is to use a fluidized bed. More particularly, (1) the ascorbic acid is suspended in the molten shell material, (2) the salt particles are fluidized, and (3) the melted shell material containing the ascorbic acid is sprayed onto the fluidized salt particles. Still another technique is centrifugal extrusion, as developed by Southwest Research Institute, San Antonio, TX. In the following examples, the encapsulated salt particles are prepared as follows: (1) Melting is carried out hydrogenated cottonseed oil in a jacketed mixing tank; (2) Fine flake salt is added to the cottonseed oil while stirring to obtain a homogeneous dispersion of the salt in the oil; (3) while continuing the stirring, ascorbic acid having an average particle size of 3 microns is added to the oil / salt dispersion; and (4) The mixture of oil, salt and ascorbic acid is cooled slowly until the product is granulated. The granulated material is then removed from the

  container and passed through a sieve of 0.84 mm mesh.

  It is usually preferable that individual bulk particles are able to flow freely. However, in some cases it is advantageous to use the particles in the form of agglomerated particles or tablets. In these cases, more than one particle is agglomerated or

  medium of a binder having a lower melting point.

EXAMPLES

Example 1

  A certain amount of encapsulated salt particles according to the invention and containing 75% by weight of fine flake salt, 23% by weight of flaked cotton seed oil and 2% by weight of acid are prepared by the following procedure. ascorbic acid: 1. A jacketed container is loaded with flaky cotton oil and the container is heated to 90 ° C to melt the flakes of oil; 2. The fine flake salt is added to the cottonseed oil and the mixture is heated at 100 to 110 ° C for 5 minutes; 3. The heated mixture of oil and salt is mixed at 85 ° C. for 15 to 30 minutes, after which the temperature is lowered to 60 ° C .; 4. Finely divided particles of ascorbic acid are added to the oil-salt dispersion, and the mixture is cooled to 30-32 C with continuous stirring; and 5. The cooled mixture is passed through a sieve

0.84 mm.

Example 2

  In an industrial bakery chain for the manufacture of whole wheat bread by the leavened dough process, 384 kg of sourdough containing bromate-free whole wheat flour, wheat gluten, water, feed yeast, sodium stearyl lactate, yeast cream and ascorbic acid tablets. After fermentation, the rest of the dough constituents and the encapsulated particles prepared by the method of Example 1 are transformed into a second dough which is mixed with the leaven. The other constituents of the dough are whole wheat flour without bromate, water, soybean oil, sugar, unencapsulated salt, particles of the composition of the invention containing salt and ascorbic acid, honey, vinegar, calcium propionate and wheat gluten. The amount of encapsulated salt is equivalent to 0.5% by weight and the amount of encapsulated ascorbic acid is equivalent to 200 ppm, based on the dry weight of flour. The weight of the final dough is 663 kg. After setting into molds and lifting at 32.2 ° C. and 85% relative humidity, the dough is cooked at 232.2 C. The resulting bread prepared according to the invention proves to be quite equivalent, by all its properties. bread made by the same method of making the same bread. The control method differs from the experimental method in that the dough contains potassium bromate and free salt replaces the

  encapsulated salt and ascorbic acid.

  EXAMPLE 3: In an industrial bakery chain for the manufacture of white bread by the leavened dough process, 537.5 kg of leaven are prepared containing bromate-free white wheat flour, water, yeast, fat, softener, yeast food and ascorbic acid tablets (44 ppm by weight, based on flour). After fermentation, the rest of the dough constituents and encapsulated particles obtained by the method of Example 1 are formed into dough and mixed with the leaven. The other constituents of the dough are white wheat flour, water, whey, unencapsulated salt, particles of the composition of the invention containing salt and ascorbic acid, a bread-making improviser , syrup, an inhibitor, yeast and sodium stearyl lactate. The amount of encapsulated salt is equivalent to 0.5% by weight and the amount of encapsulated ascorbic acid is equivalent to 140 ppm, based on the dry weight of flour. The weight of the final dough is 878 kg. After setting into molds and lifting at 32.2 ° C. and at% relative humidity, the dough is cooked between 204.4 and 232.2 C. The resulting bread is completely equivalent in all its properties. bread made by the same method of making the same bread. The control method differs from the experimental method in that the dough contains potassium bromate and free salt replaces salt

encapsulated and ascorbic acid.

Example 4

  In an industrial bakery chain for the manufacture of white bread by the leavened dough process, 540.7 kg of leaven containing bromate-free white wheat flour, water, yeast, fat are prepared. , a softener, a yeast food and ascorbic acid tablets (44 ppm by weight, based on flour). After fermentation, the rest of the dough constituents and encapsulated particles prepared by the method of Example 1 are formed into dough and mixed with the leaven. The other constituents of the dough are white wheat flour, water, whey, encapsulated salt, baking enhancer, syrup, inhibitor, yeast, sodium stearyl lactate and tablets. of ascorbic acid. The amount of encapsulated salt is equivalent to 0.5% by weight and the amount of ascorbic acid is equivalent to 99 ppm, based on the dry weight of the flour. The weight of the final dough is 883.4 kg. After molding and lifting at 32.2 C and 85 relative humidity, the dough is cooked between 204.4 and 232.2 C. The resulting bread is quite equivalent, by all its properties, to bread prepared by a control method for making the same bread. The control method differs from the experimental method in that the dough contains potassium bromate and free salt replaces salt

encapsulated and ascorbic acid.

  In most commercial bakery operations, the oven temperature at the baking stage is 204.4-232.2 C. However, the baking temperature for some baked items can be as low as 176.7 C, according to the cooking time and the characteristics

  of the cooked products in question.

  The ratio of unencapsulated salt to encapsulated salt may vary depending on the particular cooking operation to which the invention is applied. In some instances, the weight ratio of unencapsulated salt to encapsulated salt may be as low as 1: 1, but it is usually preferable that it be at least 1.5: 1. Nevertheless, the weight ratio of the unencapsulated salt to the encapsulated salt should not exceed 4: 1 and preferably it should not be greater than 3.5: 1. A particularly preferred report for most

  bread applications are 3.5: 1.

Claims (7)

  A particulate salt composition for use in the manufacture of bromate-free yeast bakery products, characterized by comprising a particulate core (1) of crystalline sodium chloride having a maximum size of 100 to 500 microns encapsulated in an inert thermoplastic shell (3) having a thickness of 10 to 300 microns and a release temperature of 32.2 to 79.4 C, the shell containing 0.2 to 5% by weight, based on the total composition particulates, finely divided fine particles of ascorbic acid (5) dispersed at random having a maximum dimension of 0.5 to 200 micrometers. 2. Particle salt composition according to claim 1, characterized in that the particles in   bulk are able to flow freely.   3. Particle salt composition according to claim 1, characterized in that several particles   are agglomerated by means of an organic binder.   4. Particle salt composition according to claim 3, characterized in that the particles   agglomerates are converted into tablets.   A dough composition for use in the manufacture of bromate-free yeast bread, characterized in that it contains a mixture of flour, salt, yeast, water and the particulate salt composition of claim 1 and in that the weight ratio of the unencapsulated salt in the salt paste encapsulated in the particulate salt composition is 1: 1 to 4: 1 and the encapsulated ascorbic acid is 2 to 220 ppm by weight of the amount of flour of the dough.   6. A leavened dough method for the manufacture of bromate-free yeast bread, which comprises (1) forming a starter comprising a mixture of flour, water and yeast, the leaven containing 10 to 70% weight of the total quantity of bread flour, (2) fermentation of the leaven, (3) the formation of a dough by mixing salt, secondary additives and the rest of the flour with the fermented sourdough, (4) the raising the dough and (5) baking the leavened dough, characterized in that finely divided particles of the composition of claim 1 are added to the fermented leaven in such proportions that the weight ratio of unencapsulated salt in the salt paste encapsulated in the particles is 1: 1 to 4: 1 and the encapsulated ascorbic acid constitutes 2 to 220 ppm by weight   the amount of flour in the dough.   A direct dough method for the manufacture of bromate-free yeast bread comprising (1) forming a dough of a mixture of flour, water, free salt and yeast, (2) fermentation of the dough, (3) the division and placing of the fermented dough into individual dies, (4) the lifting of the fermented dough and (5) the baking of the dough, characterized in that The finely divided composition of claim 1 is added to the fermented dough before step (3) in such proportions as the weight ratio of unencapsulated salt in the salt fermented dough.   encapsulated in the particles is 1: 1 to 4: 1 and the encapsulated ascorbic acid constitutes 2 to 220 ppm by weight of the amount of flour of the dough.