IE59545B1 - Baking agent for breakfast-roll doughs - Google Patents

Abstract

A baking agent for buns which contains a fat component and/or flour, sugar, a phospholipid fraction in which the amount of phosphatidylcholine relative to phosphatidylethanolamine is greater than 1, and, if appropriate, other customary additives, and a process for the preparation of such baking agents.

Description

The invention relates to a baking agent for breakfast-roll doughs and in particular, to a baking agent for breakfast roll doughs comprising a fat component and/or flour, sugar, a phosphatidylcholine and phosphatidylethanolamine containing phospholipid fraction and optionally further customary additions.

Breakfast-roll doughs are raised by yeast and produced from flour, all or the majority of which is wheaten flour. Wheaten flour contains phospholipids, which play an important part during the preparation of the dough in that, for example, they promote the gelatinization of the starch. After it had been found that lecithin also contains the phospholipids of wheat, crude lecithin was added to doughs and improvement in the bake properties of finished breakfast rolls was thereby achieved.

The change from manual to machine working raised many problems in the production of dough. Only when lipids were added as emulsifiers, was it possible to increase the knead tolerance of doughs. - 3 In analyzing the compositions of the lipids occurring naturally in wheaten flour, a series of lipid components are found, which are also found in crude lecithin, such as for example lysophosphatidyl choline, phosphatidyl choline, N-acylphosphatidyl ethanolamines, phosphatidyl inosid, phosphatidyl acid, lysophosphatide acid, phosphatidyl glycerol, lysophosphatidyl ethanolamine, lysophosphatidyl glycerol, diglycerides, monoglycerides, triglycerides, stearins etc. These wheaten lipids play a part in the preparation of dough which is not insignificant. This part can be very distinctly increased by addition of lecithin or synthetic emulsifiers.

Particular components as well as the ratio of the particular phospholipids in the lecithin can then be disturbing (L. Wassermann, Fette Seifen Anstrichmittel 1983, 85, 20; Y. Pomeranz, Food Technol 1070, 24, 928).

Investigated in detail was the mode of action of emulsifiers comprising lipids, such as, for example, lecithin in the form of so-called crude lecithin, which is extracted from animal and vegetable materials, such as eggs, oliferous seeds and oilseeds, such as, for example, coconut-copra, palm nuts, peanuts, rape, sunflower kernel, soya beams, oil palms and olives (J. Eichberg, Kirk-Othmer, Encyclopedia of Chemical Technology Vol. 14, pages 250-269), in doughs and baking masses (H. D. Jodlbauer ZLR 1977 (1) 33-45; Y Pomeranz, cereal Chem. 1970, 47, 435 ff; Y. Pomeranz, Food Technol. 1970, 24, 928 ff; I.B.M. Coppock, J. Sci. Food Agr. 1974, 5, 19 ff; DE-PS 1183 452; J. Pomeranz in B. F. Szuhaj and G. R. List 'Lecithins' AOCS 1985).

Already in the forties, lecithin in amounts of from 0.1 to 0.5%, related to flour, was employed in baking bread. (L. Wassermann, Fette Seifen Anstrichmittel 1983, 85, 120; DE-PS 719 268; W. Schafer, Backerei Techn. 1972, 73). Thereby the improved consistency of dough was noticeable in working the doughs. The consistency of the commercial lecithin used is pasty to fluid. For better handling in the bakery, lecithin is attached to flour-like ingredients. However a good bake result is not assured every time on account of the uncertain - 4 quality and composition, dependent on the different origin of the lecithins employed, so that there was a changeover to synthetic emulsifiers to a greater extent. rr Only the use of synthetic emulsifiers, on their own or mixed with lecithin, enabled baked goods to be produced by machine, in such a manner that variations in the properties of the baked products occurred hardly at all. Preferred emulsifiers are mono- and diglycerides of diacetyl tartaric acid or mono- and diclycerides esterified with fruit acids such as citric acid and lactic acid, as well as other emulsifiers, such as, for example, polyglycerol esters, partially or completely esterified with fatty acids.

With synthetic emulsifiers, equally good properties are always obtained. Quite recently however, the effort is directed to put on the market, foods which are free from synthetic materials.

It is an object of the present invention to provide a baking agent for breakfast-roll doughs, which contains a natural active material and leads to reproducibly improved properties with regard to the baking behaviour of dough and breakfast-rolls.

According to the invention, there is provided a baking agent for breakfast roll doughs, which contains a fat component and/or flour, sugar, a phosphatidyl choline and phosphatidyl ethanolamine containing phospholipid fraction and optionally other usual additives, characterized by the phospholipid fraction containing - 80% by weight phosphatidyl choline, - 35% by weight phosphatidyl ethanolamine, - 15% by weight N-acylphosphatidyl ethanolamine, and - 25% by weight other phospholipids, sterines, sterine glycosides, sugar, triglycerides.

The above-described phospholipid fraction in the baking agent of the invention has the effect of an emulsifier. As such, the ‘ - 5 fraction enables the formation of a fat/water emulsion so that the fat can be better distributed and the receptivity of the dough to water can be increased, which in turn leads to improvement in the dough structure. In contrast to conventional emulsifiers, such as diacetyl tartrates, which activate the growth of yeast until a balance is reached, the phospholipid fraction varies the dough structure by changing the viscosity. In this way, it is possible for the dough to achieve the same volume as with a synthetic emulsifier. The individual phospholipids contained in the fraction act on the components of the flour, such as proteins, starch and mucous substances, bringing many improvements in properties. Thus, the crumb of the finished dough becomes weaker, the volume becomes greater, the pores become finer and the pore walls become thinner. Also the fermentation of the dough is influenced so that an interruption of the fermentation is possible. The finished baked goods can be better removed from the pastry mould and the time of retention of freshness is longer. The basis for these improvements in properties has not so far been explained.

A first embodiment of baking agent according to the invention comprises a phospholipid fraction which contains 23 to 80% by weight phosphatidyl choline, 5 to 35% by weight phosphatidyl ethanolamine and as further phospholipids, lysophosphatidyl choline, lysophosphatidyl ethanolamine, lysophosphatidyl inositol, phosphatidyl inositol, phosphatide acid, lysophosphatide acid, phosphatidyl glycerol, lysophosphatidyl glycerol, lyso-N-acylphosphatidyl ethanolamine as well as optionally, monoglycerides and/or diglycerides.

The above-described phospholipid fractions of the baking agent according to the invention can be obtained in accordance with known processes as disclosed in DE-OS 30 47 012 and DE-OS 30 47 011 from soya beans, rape, sunflower kernel, and other oliferous seeds and oilseeds; however the preferred parent material comprises soya beans.

The phospholipid fractions are preferably obtained by extracting crude lecithin (for example crude soya lecithin) with ethanol at a temperature of about 75°C. The components soluble in ethanol are separated from the insoluble components and after sedimentation at low temperature are subjected to column chromatography f on silica gel according to EP 0054770.

By variation of the extraction conditions and the column chromatography conditions, the composition of the phospholipid fraction can be adjusted as desired.

Generally, the phospholipid fraction is present in the baking agent in an amount in the range of 0.05 to 25%, preferably in an amount of 0.2 to 7.5%.

Especially suitable is a phospholipid fraction containing less than 5% by weight triglyceride.

The baking agent according to the invention has a long shelf life. When produced with a fat which is free from lipase and lipoxidase and with at least 40% sugar content, the baking agent has a guaranteed shelf life of at least one year.

As is to be seen from the example below, in the case of breakfast-roll doughs prepared with the baking agent according to the invention, better bake results are obtained compared with breakfast-roll doughs prepared with a baking agent comprising a synthetic emulsifier. In contrast to commercial crude lecithin, also deoiled crude lecithin, the baking agent according to the invention brings not only the advantage of always obtaining uniform results but also significantly better properties in the dough and baked goods, as will be seen from the following comparative examples.

The baking agent for breakfast-roll doughs can be prepared according to known processes and according to the processes disclosed in European Patent Application No. 0245727. 1 - 7 In order to further illustrate the present invention, the following specific example is provided.

Example To determine the difference between use of baking agents, prepared with commercial crude lecithins and prepared with a phospholipid fraction according to the invention, the following comparison tests were carried out.

Three baking agents having the same composition but different emulsifier compositions, were prepared, with use of: a baking agent A (crude lecithin which was not deoiled) (commercial product) a baking agent B (crude lecithin, deoiled) (commercial product) a baking agent C (phospholipid fraction as described above).

The breakfast-roll dough had the following components: 200 g flour, type 550 1220 g (ml) water 100 g yeast 40 g salt.

Into this breakfast-roll dough, 60 g of the baking agent described above were in each case kneaded in a spiral kneader for 6 minutes. Dough resting time 5+15 minutes, dough yield 161, dough charge 1600 g, fermentation time 40 minutes, dough temperature 26°C, oven temperature 240°C, baking time 20 minutes.

The results of this comparative test are summarized below in tabular form.

Tab Breakfast-roll Normal fermentation Volume/ml Over - fermentation Volume/ml dough f with prepared Baking agent A 7.800 8.220 Baking agent B 7.810 7.830 Baking agent C 8.700 9.000 Dough yield Dough properties Crumb elasticity Browning of the baked goods 157 stable slightly moist stable normal 157 stable elastic stable normal 158 dry/stable/ stable normal/ elastic elastic strong - 9 The results demonstrate that a baking agent containing de-oiled crude lecithin has a favourable effect on dough properties compared with a baking agent containing a crude lecithin which is not de-oiled. However, if a baking agent is used containing a phospholipid fraction of the kind described above, a significant improvement is also obtained in regard to normal fermentation, over-fermentation, dough properties and the properties of the finished breakfast-rol1.

Claims (6)

1. A baking agent for breakfast roll doughs comprising a fat component and/or flour, sugar, a phosphatidylcholine and phosphatidylethanolamine containing phospholipid-fraction and optionally further usual additives, wherein the phospholipid-fraction contains 23 - 80% by weight phosphatidylcholine, 5 - 35% by weight phosphatidylethanolamine, 3 - 15% by weight N-acylphosphatidylethanolamine, and 5 - 25% by weight other phospholipids, sterines, sterine glycosides, sugar, triglycerides.

2. A baking agent according to Claim 1, wherein the phospholipidfraction contains as other phospholipids, lysophosphatidylcholine, lysophosphatidylethanolamine, lysophosphatidylinositol, phosphatidylinositol, phosphatide acid, lysophosphatide acid, phosphatidylglycerol, lysophosphatidylglycerol, lyso-N-acylphosphatidyl ethanolamine as well as optionally monoglycerides and/or diglycerides.

3. A baking agent according to Claim 1 or 2, wherein the phospholipid-fraction contains 5% by weight triglycerides.

4. A baking agent according to one of the preceding claims, containing the phospholipid-fraction in an amount of 0.05 to 25% by weight.

5. A baking agent according to Claim 4, containing the phospholipid-fraction in an amount of 0.2 to 7.5% by weight.

6. A baking agent for breakfast roll doughs as defined in Claim 1, substantially as hereinbefore described by way of example.