MXPA97004750A - Process for the production of mass ag - Google Patents

Abstract

The present invention relates to a process for the production of sour dough, comprising at least one alzide-sensitive compound and other ingredients for sour dough, said process comprising: i) preparing a non-fermented sourdough from at least: - an acid-generating compound, which provides the flavor of a) the sourdough or b) a baked product from this sourdough, without causing substantial inhibition of the alzidic sensitive compound, present in the sourdough, and - other ingredients for dough sour, and ii) the fermentation of the sour dough does not ferment

Description

PROCESS FOR AGRIA MASS PRODUCTION Background of the Invention The present invention relates to a new process for the production of sour dough. The sourdough is usually prepared by a time-consuming process, which involves the pre-fermentation of part of the dough (up to about 20% of the final dough). In this step of pre-fermentation a part of the dough is fermented with bacteria that produce lactic and acetic acid, for example with the species Lac tobacillus. After this pre-fermentation the other ingredients of the dough are added and then the main fermentation of the dough is carried out. Other diverse steps, dependent on regional preferences, can follow and eventually the dough is baked to give sour dough bread other products based on sour dough. Pre-fermentation particularly causes problems for bakers. First of all, the pre-fermentation of the dough can take from 2 to 48 hours, which makes this step of labor intensive. It is also difficult to produce a preferred mass REF: 24942 of constant quality, and this step of prefermentation makes the process less flexible, for example, when additional loaves have to be baked. In order to overcome these problems, instant preparations that can replace fermentation have been developed. Such instant preparations are referred to as sourdough compositions and provide the characteristic acidic flavor of the sourdough products. These sourdough compositions may contain preserved sourdoughs, or only the natural fermentation acids normally produced in the sourdough. sour dough, or mixtures of organic acids and acid salts. The following organic acids are used in the base compositions for the sour dough / acetic acid, lactic acid, tartaric acid, fumaric acid, malic acid and citric acid. The presence of the acids in the sour dough base compositions results in these compositions being acidic. In addition, these compositions immediately make acid to the dough prepared with the sour dough base compositions. The acids present in the sour dough base composition and in the dough produced with this sour dough base composition, inhibit the yeasts and the enzymes that are either present in the sour dough base composition or present in the dough produced from of this sour dough base composition. To solve this problem of inhibition it is necessary that the baker add more yeast than would have been necessary if the acids were absent.

Brief Description of the Invention The present invention provides a new process for the production of sour dough, comprising at least one compound sensitive to acid and other sourdough ingredients, said process comprising: i) preparing a non-fermented sourdough from at least: a compound that generates acid, which provides the acid taste of a) the sourdough or b) a baked product from this sourdough, without causing substantial inhibition of the acid-sensitive compound, present in the sourdough, and - other ingredients of the sourdough; and ii) the fermentation of the unfermented sourdough.

The process of the present invention provides a sour dough production process wherein the acid sensitive compounds are less inhibited during the fermentation of the unfermented sourdough. This means that, for example, less yeast is required compared to the known processes for the production of sour dough, in the process according to the invention. In addition, the invention. makes it possible to produce sourdough and baked goods from this sourdough, with improved qualities obtained by the action of enzymes, compared to the sourdough of the prior art. Yet another aspect of the present invention relates to the use of an acid generating compound, which provides the acid taste of a) a sour dough or b) a baked product from this sour dough, without causing substantial inhibition of an acid sensitive compound present in the sourdough, in the preparation of the sourdough. Another aspect of the invention relates to a baked product obtainable by baking a sour dough prepared according to the process. The present invention further relates to a sour dough base composition comprising: (a) an acid generating compound which provides the acid taste of a) a sour dough or b) a baked product from this sour dough, without causing substantial inhibition of an acid-sensitive compound present in the sourdough; and (b) an acid sensitive compound.

Detailed description of the invention Throughout this specification define the following terms: A sourdough means a fermented dough prepared for a bakery product, where the dough has, or develops during the baking process, the characteristic acidic taste associated with the dough prepared by fermenting the dough with bacteria producing lactic acid or acetic acid. A "sour dough base composition" is understood as meaning a composition comprising compounds that provide the characteristic acid taste of the sourdough or the baked products prepared from this sourdough when the sour dough base composition is added to a regular dough. The sour dough base composition can be used to replace the pre-fermentation step in the preparation of sour dough. An acid-generating compound is a compound, which is not a microorganism that generates acids in the production process of the sourdough or in the production process of bakery products derived from sour dough. An acid-sensitive compound is a microbiological compound that partially or completely loses its activity when contacted with acid. A non-fermented sourdough means a composition in which all the initial ingredients for the sourdough have been mixed. The process according to the invention involves the addition of an acid generating compound, which provides the acid taste of a) the sourdough or b) a baked product from this sourdough, without causing substantial inhibition of a compound sensitive to acid present in the sourdough, to the other ingredients of the sourdough. In the process, the initial ingredients for the sourdough are mixed, resulting in a non-fermented sourdough. After this the dough. unfermented sour is fermented in order to obtain a sour dough. The acid-generating compound according to the invention generates less than 50%, preferably less than 40%, more preferably less than 25%, more preferably still less than 10%, of its acid before the baking of the sourdough. When the acid is generated during the fermentation of the unfermented sourdough, the pH of the unfermented sourdough slowly decreases due to the acid generated by the acid-generating compound. This slow decrease in pH will eventually cause the inhibition of the acid-sensitive compounds present in the sourdough. However, the acid sensitive compound will have to be able to perform its activity for a sufficient time to result in the desired effect of the acid sensitive compound. For example, when the yeast is considered as the acid sensitive compound, the yeast will have to be provided for its fermentation activity comparable to that for the yeast in a normal mass. Substantial inhibition of the acid sensitive compound could result in an operation of the acid sensitive compound that is more than 25% less than the operation of the acid sensitive compound in a normal mass. The inhibition caused by the acid generating compound that provides an acid generation during fermentation will be less than this 25%. When the acid is generated substantially at the end of the fermentation, the pH of the unfermented sourdough decreases by the action of the acid generating compound at the end of the fermentation. The acid-sensitive compound will be inhibited at the end of the fermentation, which will not substantially affect the full functioning of the acid sensitive compound. When the acid is generated during the baking of the sourdough, the pH of the sourdough will not be affected by the acid-generating compound present in the unfermented sourdough. The acid sensitive compound present in the unfermented sourdough will be able to perform its activity comparable to the fermentation of a normal mass. The acid generating compound can be a compound that is not an acid by itself. The acid-generating compound can generate the acid, for example by contact with water (for example during fermentation) or after heating (for example during baking).

It may be advantageous for some acid-sensitive compounds to provide acid generation at a later stage, for example, substantially at the end of fermentation or during baking, which could be possible for acid-sensitive compounds to carry out their activities before that the sourdough not fermented becomes acidic. The acid generating compound is preferably an inorganic acid or an organic compound, different from an organic acid, capable of producing an acid. The inorganic acid, which can be used in food production, can be selected for example from calcium pyrophosphate, sodium pyrophosphate, sodium and aluminum phosphate, aluminum and potassium phosphate, sodium and aluminum sulfate. These compounds are used in slow-acting baking powders. Such slow-acting baking powders do not release the largest percentage of their fermentation gas until their whipped mixture is heated in the oven. Preferred inorganic acid-generating compounds are compounds of the "alumina" type (containing aluminum) such as for example sodium and aluminum phosphate, aluminum-potassium phosphate and sodium aluminum sulfate, which are known to produce substantially all of their acid during baking. More preferred is sodium and aluminum phosphate if an inorganic acid is used. The organic compound, other than an organic acid, capable of producing an acid may be, for example, an ester or lactone, for example, glucono-delta-lactone, which, after hydrolysis, generates an acid. This hydrolysis can be carried out during the fermentation for example by the water present in the unfermented sourdough, or by other factors, for example hydrolysis enzymes (for example, esterases) present in the unfermented sourdough. Glucono-delta-lactone can also be used in slow-acting baking powders, and most of the acid will be generated during baking. The glucono-delta-lactone additionally provides an improved flavor to the baked products. Acid-generating compounds such as calcium acid phosphate and tartaric acid, which are known as fast acting baking powders, are not suitable for the present invention, because these compounds generate most of their acid during the fermentation of the mass, and with this inhibit the compounds sensitive to acid. Since the invention relates to processes for the production of sourdough and baked products from sourdough, the result is a sourdough or a sourdish bakery product. This is in sharp contrast to the products obtained from the baking powder. When the baking powder is used, in addition to the acid-generating compound, sodium carbonates or other C02-producing chemical compounds are added to the dough. As a result, C02 is produced to ferment the dough, whose dough will not finally be sour. Thus, in the present invention, sodium carbonates or other C02-producing chemical compounds are not added to the mass, or the amount of acid (on H + molar) is substantially greater than the amount of sodium carbonates or other chemical compounds producing C02. C02 Substantially, it is understood here that the amount of acid: sodium carbonates or other C02-producing chemical compounds is at least 1.5: 1, preferably at least 2.5: 1, more preferably at least 5: 1.

The amount of acid generating compound present in the unfermented sourdough will depend on the ability of the compound to produce acid. In general it can be said that the amount of the acid-generating compound used in the preparation of the unfermented sourdough is 0.05% to 5% (weight percent of the weight of the flour). Preferably, the amount of acid generating compound will be from 0.1% to about 2.5% (weight percent of flour weight). The acid sensitive compounds present in the sourdough are for example yeast, preferably baker's yeast or an enzyme, preferably amylase, xylanase, glucanase, protease, lipase and oxidase. The yeast is used for the fermentation of the unfermented sourdough. The yeast provides the fermentation activity and also contributes to the flavor of the resulting sourdough. The use of the acid-generating compounds of the invention results in less inhibition of the yeast. The baker can therefore use less yeast. In addition to the yeast, the sour dough can comprise enzymes. The use of enzymes in the preparation of masses is well known. Enzymes can be present as mixtures of various enzymatic activities. The enzymes present in the unfermented sourdough are added in order to improve the quality of a) the sourdough or b) the baked product from the sourdough. Enzymes can for example provide increased volume, enhanced flavor or improved processing capacity of the sourdough. The other ingredients of the sourdough from which the unfermented sourdough is prepared, are chosen for example from flour, water, salt, and known bread improver components such as other flours, fats, sugars, gluten, starches, emulsifiers, flavorings, ascorbic acid, cysteine or dyes. Optionally, the unfermented sourdough may further comprise salts, or a mixture of salts, of the acids that are produced in the pre-fermentation of the original sourdough. Such salts can be, for example, the sodium salts of acetate and / or lactate. When the acid generating compound generates the acid, the acetate and / or lactate salts become protonated, and thereby provide a more genuine taste of the sourdough.

Basically, the unfermented sourdough will comprise at least water and flour as the other ingredients of the sourdough, the use of the other components may vary along with the type of sourdough prepared. Many types of sourdough are known; these may differ in regional preferences ("Sauerteig" German; "Pain a Levain" French) and these may differ in the type of product that can be baked from them. All these types are known per se and the invention includes the processes for all these types of sour dough. For example, the sourdough prepared by the process of the invention can be used to produce in addition to sourdough breads, another type of bread with an acidic flavor, for example, rye bread, cookies, aphids, pancakes, pizzas, biscuits and donuts. The sourdough is prepared from the unfermented sourdough, by fermentation, in a manner known per se for the production of sourdough. While the original sour dough preparation requires a step of pre-fermentation, the present invention provides a process for the production of sour dough, wherein the pre-fermentation has been eliminated. The process according to the invention comprises the preparation of the unfermented sourdough, followed by the fermentation. The products baked from the sourdough are prepared in a manner known per se for the production of these products. The acid generating compound may optionally be comprised in a sour dough base composition. The sour dough base composition can be added to the unfermented sourdough, as has been described for the acid-generating compound. The amounts of sour dough base composition used in the preparation of the unfermented sourdough will depend on the amount of the acid-generating compound present in the sour dough base composition. During the storage of the sour dough base in dry form, the acid generating compound will not generate free acids in amounts such that they could inactivate an acid sensitive compound, which is also present in the sour dough base composition. Under normal storage conditions (room temperature in a dry room) the acid sensitive compound will substantially retain its activity as if the acid sensitive compound were not incorporated in the sour dough base composition. Since the invention relates to sour dough base compositions, the use of these sour dough base compositions results in a sourdough or bakery product with sour taste. This is in sharp contrast to the result of the use of baking powder. When baking powders are used, in addition to the acid-generating compound, sodium carbonates or other C02-producing chemical compounds contained in the baking powders are added to the mass. As a result, CO is produced? to ferment the dough, whose dough will not finally be sour. Thus, in the present invention no sodium carbonates or other C02-producing chemical compounds are added to the sour dough base composition or the amount (in H * molar) of acid is substantially greater than the amount of sodium carbonates or other compounds chemical producers of C02. By "substantially", it is understood herein that the amount of acid: sodium carbonates and other chemical compounds producing C02 is at least 1.5: 1, preferably at least 2.5: 1, more preferably at least 5: 1.

When the acid-generating compound generates acid upon contact with water, it may require some precautions. For example, the amount of unbound water provided by other ingredients in the sour dough base composition should be limited to a minimum. Such acid generators could be protected from water, by special layers, whose layers could also provide a controlled release over time. The acid sensitive compound present in the sour dough base composition can be preferably selected from yeasts and / or enzymes. When the base composition of sour dough comprises yeast (for bakery), the yeast will be present in the sour dough base composition in anhydrous form, and will provide the required fermentation activity in the production of the sourdough. The amount of yeast present in the sour dough base composition will be dependent on the dose of the sour dough base composition in the final non-fermented sourdough. The amount of yeast present in the final unfermented sourdough will be approximately the same as for the normal production of baked goods.

In addition, the sour dough base composition may comprise enzymes, or mixtures of enzymes, which are capable of improving the quality of the sourdough prepared with the sour dough base composition or the quality of the baked product obtained by baking the sourdough prepared with the base composition of sour dough. Enzymes with these sourdough or baked-goods activities are well known in the art. Examples of these enzymes are amylases, xylanases, glucanases, proteases, lipases and oxidases. When these enzymes are incorporated into the sour dough base composition, these enzymes can provide improved characteristics of the sourdough, just as these enzymes are provided in the normal dough or in the baked goods (e.g. increased volume, improved flavor or improved capacity of mass processing). The amount of enzymes present in the sour dough base composition will be dependent on the dose of the sour dough base composition in the final non-fermented sourdough. The amount of enzyme present in the final non-fermented sourdough will be approximately the same as for the normal production of baked goods.

Since the sour dough base composition does not produce much or no acid during storage, the enzymes will retain s3 activities just like the mass containing the usual enzyme or the compositions to improve the baked product. Optionally, the sour dough base composition may further comprise salts, or a mixture of salts, of the acids that are produced in the original sour dough pre-fermentation. Such salts can, for example, be the sodium salts of acetate and / or lactate. When the acid-generating compound generates the acid, the acetate and / or lactate salts become protonated, and thereby provide a more genuine sourdough flavor. The amount of such salts present in the sour dough base composition will vary from 0 to 1%, preferably from 0.05 to 0.5%. The sour dough base composition may further comprise other additives which are known in the preparation of sour dough or normal dough for bread or other baked goods. For example, the sour dough base may further comprise one or more flours, fats, sugars, gluten, starches, emulsifiers, flavorings, ascorbic acid, cysteine or dyes.

The sour dough base composition can be prepared by the use of dry mixing techniques, known in the art. Then, the preparation of the sour dough base composition is best stored at room temperatures in a dry room. The sour dough base composition can be stored for several months without significant loss of acid generation capacity. The acid sensitive compound present in the sour dough base composition will retain its activity for several months at an acceptable level. For example, a residual activity of more than 90% can be obtained after three months of storage under preferred storage conditions. The base composition of sour dough can be used in the preparation of sour dough. The usual preparation for the sour dough process can be followed, except for the pre-fermentation step. This step of pre-fermentation may be accompanied by the addition of sourdough base composition to the unfermented sourdough. After this, the unfermented sourdough will be fermented, treated as usual and finally baked to produce a baked product based on sour dough.

The sourdough base composition will be added to the other sourdough ingredients based on the amount of acid generating compound present in the sour dough base composition, as compared to the flour in the final unfermented sourdough. The amount of acid-generating compound versus flour will be from 0.05% to 5% (weight percent of flour). Preferably, the amount of acid generating compound will be from 0.1% to 2.5% (weight percent of the weight of the flour). The base composition of sour dough can be used in the production of various types of sour dough, which can be used in many different baked products for which the acid taste of sour dough is desired. Examples of baked products that can be obtained with the taste of the sourdough, which originates from the sour dough base composition added to the normally used dough of these baked goods are, in addition to sourdough bread, other types of bread with an acidic flavor, for example, rye bread, cookies, waffles, pancakes, pizzas, sponge cakes and donuts. The following examples will further illustrate the invention.

Example 1 The use of sodium and aluminum phosphate in the production of sour dough. Ingredients of basic mass in grams: Sovereign flour8 100 Water 62 Fermipan red yeast 0.7 Salt 2 EnergysGP 0.8 bread improver Fermipan * red yeast is a commercial dry yeast and Bread Enhancer Energy ^ GP is a commercial bread improver, both obtainable from Gist-Brocades. The ingredients of the dough were mixed by 3 minutes and 45 seconds in a high-speed mixer. Alternatively, 1 or 2% of the sodium and aluminum phosphate (weight percent of the weight of the flour) was added. After division, the flour was fermented for 50 minutes at 40 ° C and subsequently baked at 225 ° C for 25 minutes. The addition of sodium and aluminum phosphate did not affect the bread-improving properties of the added enzymes. the pH of the loaf of bread decreased from 6.2 for the reference to 5.1 and 4.7 for 1 and 2% of sodium and aluminum phosphate. The taste and smell of both breads with sodium and aluminum phosphate was strongly acidic.

Example 2 The use of glucono-delta-lactone in the production of sour dough. Ingredients of the basic mass in grams: Sove-reign8 flour 100 Water 52 Fermipan red yeast * 0.8 Sugar 1.5 Salt 2 Ascorbic acid 25 ppm Fermizyme amylase * P200 60 ppm Fermizymes'H400 150 ppm hemiceulase The ingredients of the dough were mixed for 6 minutes and 15 seconds in a spike mixer. Alternatively, 0.6% or 1.2% of the glucono-delta-lactone was added. After division, the dough is fermented for 40 minutes at 30 ° C. After punching and molding the dough, it is fermented for 70 minutes and subsequently baked at 225 ° C for 25 minutes.

The pH of the loaf was 6.2 for the reference, 5.1 for 0.6% glucono-delta-lactone and 4.3 for 1.2% glucono-delta-lactone. The bread containing glucono-delta-lactone had a pleasant acid taste and smell, especially at the 0.6% dose. In addition, glucono-delta-lactone provided an improved flavor.

EXAMPLE 3 A sour dough base composition was prepared with the following composition: Fermizyme8 Amylase P200 0.6 Fermizyme Hemicellulase * H400 1.5 Fermizyme8 Glucose Oxide GO1500 1.0 Sodium aluminum phosphate 20 Amidaine starch8 30 Soybean meal Provamix11 46.9 (all wt% ) Fermizyme amylase * P200, hemicellulase Fermizyme8 H400, and Fermizyme * GO1500 glucose oxidase are commercially available enzyme preparations obtainable from Gist-Brocades. Provamix8 soy flour is obtainable from Vamo Mills and the starch Amidaines is obtainable from the Amylum group.

The enzymatic activities were measured as follows: Amylase activity: the fungal amylase activity was measured at pH = 5.5 and at 30 ° C using Phadebas tablets (Pharmacia) as a substrate, and the fungal amylase preparation of 10,000 FAU / g as an internal reference [1 U (nity) of A (milasa) F (ungica) is equivalent to 10 units of SKB].

Glucose oxidase activity: determined according to Scott (Scott D. J. Agr. Food Chem. 1 (1953) 7272).

Endoxylanase activity (lyx): was measured by hydrolysis of xylan from suspended oat spelled (35 g / 1) in 1 M glycine buffer, pH 2.75. The viscosity of the solution was determined by the use of a capillary viscometer (Ubbelhode type) at 47 ° C. The time (t) necessary for the upper meniscus of the liquid to fall below two reference points was measured within time (T). The slope of the graph of T versus 1 / t produces an apparent kinetic constant. 1 unit lyx is the amount needed to reach a value of 1 min "1 for this kinetic constant.

The base composition of sour dough was stored for 3 months at room temperature. The activity of all the enzymes was greater than 90% after storage.

It is noted that in relation to this date, the best method known to the applicant to carry out the aforementioned invention, is that which is clear from the present description of the invention.

Having described the invention as above, property is claimed as contained in the following:

Claims (14)

1. A process for the production of sour dough comprising at least one compound sensitive to acid and other ingredients of the sourdough, characterized in the process because it comprises: i) the preparation of a sourdough unfermented from at least one compound generating acid, which provides the acid taste of a) the sourdough or b) a baked product from this sourdough, without causing substantial inhibition of the acid sensitive compound, present in the sourdough, and - other ingredients of the sourdough; and ii) the fermentation of the unfermented sourdough.

2. A process according to claim 1, characterized in that the acid sensitive compound is selected from yeasts or enzymes or a combination thereof.

3. A process according to claim 1 or 2, characterized in that the acid generating compound is part of a sour dough base composition which further comprises an acid-sensitive compound selected from yeasts or enzymes or a combination thereof.

4. A process according to claim 2 or 3, characterized in that the yeast is yeast for bakery.

5. A process according to claim 2 or 3, characterized in that the enzymes are selected from amylase, xylanase, glucanase, protease, lipase or oxidase.

6. A process according to any of the preceding claims, characterized in that the acid generating compound generates less than 50%, preferably less than 40%, more preferably less than 25%, or even more preferably less than 10% of its acid before of the baking of the sourdough.

7. A process according to claim 1, characterized in that the acid generating compound is present in the unfermented sourdough, in quantities, in H + molar, of at least 1.5 times, preferably at least 2.5 times, more preferably at least 5 times the amount of sodium carbonates or other chemical compounds that produce C02.

8. A process according to claim 1, characterized in that the compound generated from acid is selected from calcium pyrophosphate, sodium pyrophosphate, sodium and aluminum phosphate, aluminum potassium phosphate, sodium aluminum sulfate or glucono-delta-lactone. , preferably an alumina-type acid-generating compound, or glucono-delta-lactone.

9. The use of an acid-generating compound, which provides the acid taste of a) a sourdough or b) a baked product from this sourdough, without causing substantial inhibition of an acid-sensitive compound present in the sourdough, the preparation of sour dough.

10. The use of sourdough prepared according to any of claims 1 to 8, characterized in that it is for the production of baked goods.

11. A baked product, characterized in that it is obtainable by baking a sourdough prepared according to any of claims 1 to 8.

12. A sour dough base composition, characterized in that it comprises: a) an acid generating compound that provides the acid taste of a) a sour dough or b) a baked product from this sour dough, without causing substantial inhibition of a compound sensitive to acid present in the sourdough; and b) an acid sensitive compound.

13. A sour dough base composition according to claim 12, characterized in that the acid sensitive compound is as defined according to any of claims 2 to 5.

14. A sour dough base composition according to claim 12, characterized in that the acid generating compound is present in the unfermented sourdough in amounts, in H + molar, of at least 1.5 times, preferably at least 2.5 times, more preferably at least 5 times the amount of sodium carbonates or other chemical compounds producing C02.