ITMC970044A1 - BREAD-MAKING PROCESS FOR THE PRODUCTION OF BREAD WITH HIGH FIBER CONTENT - Google Patents

Description

DESCRIPTION

accompanying a patent application for an industrial invention entitled:

“BAKERY PROCESS FOR THE PRODUCTION OF A HIGH FIBER CONTENT BREAD”.

TEXT OF THE DESCRIPTION

The present patent application for industrial invention relates to a bread-making process which allows to obtain a bread that has a high content of dietary fiber, but which has physical and organoleptic properties comparable to that of current white breads, not wholemeal and as such. low in fiber.

As is currently known, the demand and consumption of bread rich in fiber is gradually increasing, above all due to the dietary properties recognized to it; this has meant that almost all bakeries have combined the production of traditional white bread with the production of wholemeal bread, i.e. a bread that contains approximately 5% of fiber by weight, mostly bran and / or soy .

However, it must be said that traditional wholemeal bread still finds a limit to its further diffusion on the market in consideration of certain physical and organoleptic characteristics not appreciated by all consumers.

In particular, the current wholemeal bread, precisely because of its substantial amount of bran, is characterized by a rather dark color, by an extremely compact structure and therefore of reduced softness and finally by a very particular taste in which the flavor of the bran or of soy is absolutely prevalent.

The idea behind the present invention is to make a bread that has a fiber content even higher than traditional wholemeal bread, but that can boast at the same time the same pleasant physical and organoleptic properties that until now have been the exclusive prerogative of bread. white.

More precisely, it can be said that the bread obtained thanks to the process according to the invention can contain up to 20% of fiber by weight (therefore almost four times the fiber contained in traditional wholemeal bread) and also has a rather light color, a structural softness and a pleasant taste completely similar to those that consumers usually expect from normal white bread.

To clarify the peculiarities of the process according to the invention, it must be premised that it must be implemented using a particular ingredient, represented by a special mixture developed by the same owner of the present patent application and which is, in turn, the subject of a patent specification. having the same filing date.

This particular mixture is obtained by combining the following ingredients in the percentages by weight indicated below:

• wheat flour from 70% to 85%

• white wheat fiber from 2% to 20%

• starch of the type commercially available under the brand name “Novelose”, produced by National Starck, from 0.5% to 30% leavening mixture and / or sourdough, just enough to favor leavening.

Well, for the complete implementation of the bread-making process according to the invention, the following additional ingredients must be added to said mixture:

• water

• brewer's yeast

• salt.

Obviously the doses by weight of these last three ingredients can vary from time to time depending on the type of bread and the specific customization that each specific bakery wants to obtain.

For greater precision, the average nutritional values that can be attributed to 100 grams of the bread in question, once cooking has been completed, are reported here in detail; in particular these values refer to a bread that has been obtained with the dose segments of the necessary ingredients:

• 2% leavening mixture

- fiber 9%

• starch 4%

• 85% wheat flour.

Here is the specification of the average nutritional values of the bread thus obtained:

Energy value 214 Kcal / 889kj

Protein 6.40

Total carbohydrates 44.00

of which: sugars 1.70

Total fat 0.93

of which: saturated 0.25

Dietary fiber 10.00

of which: resistant starch 4.50

Sodium 0.24

Finally, it should be noted that, while remaining within the scope of the present invention, it is possible to implement the aforementioned bread-making process according to two alternative ways; the option between these two ways is purely discretionary and does not involve particularly significant variations in relation to the qualities and properties of the bread obtained.

However, it should be noted that in both cases the use of a professional type mixer is assumed, of the type usually supplied to all bakeries.

In a first hypothesis, 1 Kilogram of the aforementioned special mixture and the brewer's yeast must be kneaded with 650 ml of cold water for about 7 ', keeping the mixer at the right speed; then the same mixer must be put in second speed for another 7/8 ', adding salt and another 100/150 grams of water; then the resulting mixture must be left to rest for 15/20 'on a table; then form and put in the leavening cell; finally carry out cooking in the oven.

In a second hypothesis, 1 kilogram of the aforementioned special mixture and the salt must be mixed with 650 grams of warm water for 7 ', keeping the mixer in first speed; add the brewer's yeast and another 100/150 grams of water and continue at second speed for 7/8 '; the mixture thus obtained must then rest on a table; then form and put in the leavening cell; finally carry out cooking in

Claims (1)

CLAIMS 1) Bread-making process for the production of a bread with a high fiber content, characterized in that it is implemented through the following succession of operating steps: 1. preparation of a special blend consisting of: • wheat flour in a percentage by weight from 70% to 85% • white wheat fiber in a weight percentage from 2% to 20% • starch of the type commercially available under the brand name "Novelose", produced by National Starck, in a percentage by weight from 0.5% to 30% • leavening mixture and / or sourdough, just enough to favor leavening; 2. addition to said special blend of the following additional ingredients: • water • brewer's yeast • salt 3. execution of the mixture of all the aforementioned ingredients using professional mixers 4 rest of the mixture thus obtained 5. loaves forming 6. starting the same loaves in the leavening cells 7. baking in the oven.