GB2368769A

GB2368769A - Leaven Products

Info

Publication number: GB2368769A
Application number: GB0023944A
Authority: GB
Inventors: Peter Dow
Original assignee: GEEST PLC
Current assignee: GEEST PLC
Priority date: 2000-09-29
Filing date: 2000-09-29
Publication date: 2002-05-15
Also published as: GB0023944D0

Abstract

The invention relates to a method of making a leaven product comprising the steps of:<BR> ```providing a portion of first dough containing a yeast;<BR> ```allowing the yeast to ferment at least a portion of the dough;<BR> ```mixing the fermented dough with a portion of second dough to form a mixed dough; and<BR> ```chilling the mixed dough. Preferably the yeast is a cold sensitive yeast. The chilled mixed dough may be stored for 1-28 days at below 10{C. The chilled mixed dough may be warmed and allowed to prove, prior to baking, to produce a baked product.

Description

BAKED PRODUCTS The invention relates to a method of producing baked products, particularly leaven products.

Baked products such as breads and pastries are well known. Supermarkets and bakeries offer for sale freshly baked bread, which is produced on the premises. There is now significant demand for products that can be baked in the home. Part cooked breads and the like are known, they can be bought in a part cooked state and then baked in the home to complete the cooking. However, the quality of these products in texture and taste is often not comparable to freshly baked bread.

The present invention is concerned with the production of dough for baked products that can be chilled and then baked at a later time without any substantial reduction in the quality of the final product. This means a freshly baked product can be produced in a much shorter time either by a person in their home or on a larger scale in a shop, or restaurant. A known method of producing such a dough involves the use of cold sensitive yeast, the dough is produced by mixing flour, water and yeast, and other ingredients if preferred, and is then chilled to prevent fermentation of the yeast, as disclosed in WO 97/28693. The present invention is concerned with an improved method of producing a dough that can be stored chilled for long periods, for example up to at least 10 days.

According to the invention there is provided a method of making a leaven product comprising the steps: 1. providing a portion of first dough containing a yeast; 2. allowing the yeast to ferment at least a portion of the dough to form say a sponge; 3. mixing the sponge with a portion of second dough to form a mixed dough; and 4. chilling the mixed dough.

Preferably the yeast is a cold sensitive yeast, such as LSF-1 disclosed by WO 97/28693. A cold sensitive yeast has its fermentative activity blocked by positive refrigeration temperatures, for example between 4 C and 12 C without this activity being substantially modified at normal dough fermentation temperatures.

Preferably the chilled mixed dough is stored for between 1 and 28, more preferably 1 to 20 and especially 1 to 10 days at below 10oC. Preferably the dough is stored between 0 C and 8oye, especially between 4 C and 8oye.

The first dough preferably comprises flour, water and yeast.

The second dough may comprise flour, water and yeast.

Preferably the second dough additionally comprises at least one of salt, bread improver, fat, emulsifier and or flavourings. Bread improvers and emulsifiers may be of a type known in the art. The flavourings may include one or more of currents, sultanas, tomatoes, chocolate chips and/or olives, or other flavouring products.

Preferably the fermentation step is carried out at between 14 C and 22 C and more preferably at 18OC, typically for between 2 and 7 hours, especially for 3 hours.

Preferably the chilled mixed dough is warmed and allowed to prove, prior to baking to produce a final baked product. The mixed dough may be warmed by simply leaving at room temperature or alternatively placed in a warm place such as an airing cupboard.

The mixed dough is preferably placed within a packaging.

Preferably the packaging comprises one or more marking to give an indication of the amount of proving undertaken by the mixed dough. The marking may for example be a mark on the side of the packaging to indicate the height of the proved dough.

According to a second aspect of the invention there is provided a mixed dough produced in accordance with the first aspect of the invention.

Preferably the mixed dough after proving is cooked in an oven to provide a final baked product.

A method of making a baked product according to the invention will now be described by way of example only.

A first dough comprising I kg flour, 600 ml water and 20g LSF-1 yeast is produced and allowed to ferment for 3 hours at 18Oc.

LSF-1 yeast is available from Fermex International Ltd, Worcester, WR3 8SQ, UK and from Lesaffre, Paris, France. Such yeasts have been Deposited by the manufacturer of the yeast as discussed in W097/28693.

A second dough comprising I kg flour, 5g bread improver, 5g LSF-1 yeast, 45g salt, 25g vegetable fat, 25g emulsifier, lOg sugar and 500 ml water is produced. The second dough may additionally comprise chocolate chips, olives, herbs, tomatoes or raisins, or other flavouring product.

The second dough is mixed with 850g of the first dough to produce a final mixed dough. The doughs are mixed for 6 minutes at 18OC, they cannot easily be mixed at a lower temperature.

The final dough is divided and formed into balls. The balls are shaped as required, methods of shaping the dough, for example using a pinning table are known. Toppings such as seeds may be added.

The shaped dough is packaged. It may be packed in packaging known in the art, or in packaging carrying markings to indicate when the dough has been fully proved. and blast

chilled to typically 4 C. It is then sent to the retailer where it may be stored and baked or sold on. The customer typically keeps the dough at 8 C. When the customer is ready to bake the dough it is allowed to prove at room temperature, until markers on the packaging are reached. The dough is then baked at typically 180oC for between 15 and 25 minutes. The inventors have found that this produces a high quality bread with good taste and texture.

Claims

Claims 1. A method of making a leaven product comprising the steps of : I. providing a portion of first dough containing a yeast; ii allowing the yeast to ferment at least a portion of the dough ; iii mixing the fermented first dough with a portion of second dough to form a mixed dough; and iv. chilling the mixed dough.
2. A method according to claim 1, wherein the yeast is a cold sensitive yeast.
3. A method according to claim 1 or claim 2 wherein the chilled mixed dough is stored for 1 to 28 days at below 10 C.
4. A method according to any preceding claim wherein the first dough comprises flour, water and yeast.
5. A method according to any preceding claim wherein the second dough comprises flour and water.
6. A method according to claim 5 wherein the second dough additionally comprises at least one of salt, a bread improver, fat, emulsifier and/or flavourings.
7. A method according to any preceding claim wherein the fermentation step is carried out at 14 C to 22 C for 2 to 7 hours.
8. A method according to any preceding claim wherein the mixed dough is placed within a packaging.
9. A method according to claim 8 wherein the packaging comprises one or more markings to give an indication of the amount of proving required by the mixed dough.
10. A method according to any preceding claim wherein the chilled mixed dough is warmed and allowed to prove, prior to baking, to produce a baked product.
11. A mixed dough obtainable by a method according to any one of claims 1 to 9.