NL1029386C2 - A method of producing at least one baking, for example bread. - Google Patents

Description

Title: A method of producing at least one baking, for example bread

The invention relates to a new method for producing at least one baking, for example bread or other pasta, comprising preparing a dough from different ingredients and baking the dough in a suitable manner.

Such a method is known from practice. In the traditional method, a baking such as bread is prepared, for example, at least from basic ingredients of water, flour and leavening agent such as yeast. Various other ingredients, such as salt and bread improvers, can be added to these three basic ingredients. In the usual method, a dough is first prepared from all the ingredients mentioned. After mixing and kneading the ingredients, the dough is subjected to various leavening steps, such as the pre-mix, the mid-mix, dumpling and after-proof. For example, between the various rising steps, the dough can be mechanically processed, distributed, shaped and the like. After the various rising steps 15, the dough can be baked.

A drawback of the known method is that the structure of baking products thus obtained is often relatively weak in nature. Moreover, the baking obtained with the known method appears in many cases to have a relatively unnatural taste. A further drawback of the known method is that, in particular for the production of large quantities of baking, such as in large bakeries, many different machines must be used, which requires relatively high investments and maintenance costs and gives a relatively greater risk of malfunctions. In addition, the shelf life of baking obtained with the known method appears to be relatively short. Another drawback of the known method is that it is relatively difficult to keep the dough temperature well under control during kneading.

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In the known method, for example, cooling with water and / or nitrogen is used to control the dough temperature or to keep it at a desired value, which, however, entails certain problems in itself, such as additional investments and the use of maintenance and malfunction sensitive cooling installations. .

The present invention contemplates an improved method for producing at least one baking, wherein said drawbacks of the known method can preferably be avoided. In particular, the invention contemplates a method in which baking of relatively high quality can be obtained.

To this end, the method according to the invention is characterized in that the dough is prepared from at least a first dough part and a second dough part, the first dough part being prepared at least by mixing water and flour, the first dough part subsequently becoming a certain rest period for example a rest period of approximately 1 hour or more, wherein said second dough part is given substantially no rest period, or a less long rest period than the first dough part, wherein the first dough part and second dough part are joined together after said rest period of the first dough part added to form said dough.

Surprisingly, in this way a baking of relatively high j appears

quality can be obtained. The baking appears so J

surprisingly obtain a relatively natural taste. In addition, J

it appears that the present method can provide a baking with a relatively long shelf life, while the baking can obtain a good, relatively tight structure. It appears that in this way a relatively tolerant | and tasteful baking can be produced. Surprisingly, the first dough part also appears to be relatively tolerant, which reduces the vulnerability to malfunctions during the production process, for example, because the first dough part can absorb a production malfunction, at least relatively insensitive to this. The first dough part can, for example, be mixed and kneaded before that dough part undergoes the respective rest period, and can be extended, for example, without adverse consequences with regard to taste and quality in rest time.

Use of special ingredients as baking enhancers for shelf life and / or taste improvement can be reduced or even avoided altogether. It is also possible, for example, in this way to prevent the use of ingredients which can induce an allergic reaction in a consumer of the baking.

Without wishing to be bound by any theory, a possible explanation is that with said rest period of the first dough part it can be achieved that natural substances, enzymes and gluten can make various conversions in the first dough part naturally, and not forced. This can benefit the nutritional value and the shelf life of the baking on many points. Due to the said natural action of natural substances, enzymes and gluten, moisture can be well encapsulated in the dough, so that a baking made in the manner described can remain edible for a long time. Moreover, the aging of the baking can be effectively prevented by said encapsulated moisture. In addition, while consuming a baking thus obtained, a relatively slow conversion of, for example, sugars can be achieved, which can bring about an improvement in digestion.

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Said rest period of the first dough part can be, for example, approximately 10 hours or more. It appears that good results can be obtained when this rest period is in particular in the range of approximately 12 to 36 hours, for example a range of approximately 12-14 hours.

According to a preferred embodiment of the invention, said first dough part undergoes substantially no proofing process during said rest period.

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For example, said first dough part preferably contains substantially no leavening agent, such as yeast or the like. This appears to lead more particularly to the abovementioned advantages, wherein baking obtained with the method can be kept for a relatively long time, has a relatively pleasant taste and moreover can be prepared with no or hardly any allergens, special preservatives or other additives.

After the first and second dough parts are together; When combined, the dough thus obtained can preferably be subjected to a proofing process, for example in a suitable post-proofing system.

Subsequently, the proofed dough can be baked in an oven, for example, to form said baking. It from the first and second dough! formed part can for instance be kneaded, whereafter the dough is first divided into dough pieces to be baked and / or shaped and after which the dough undergoes, for example, the rising process. According to the invention, it is advantageous if the dough formed by the first and second dough part is only used for one is subjected to a proofing process, after which the proofed dough is baked.

It also appears that a high-quality baking can be obtained in this way. Moreover, the method can thus be carried out with relatively few machines, dough processing equipment and a post-proofing system. As a result, the method requires, for example, less investment and maintenance costs compared to conventional methods that make use of different dough proofing steps and possibly intermediate dough processing steps. By using fewer machines, such as the highly malfunction and maintenance-sensitive point and ball row cabinets, the occurrence of process-interfering machine malfunctions can also be additionally prevented, which benefits the efficiency of the method.

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According to a further elaboration of the invention, the first dough part comprises approximately 25% -75% of a total amount of flour of the dough to be prepared. The first dough part can for instance contain approximately 40-60% of a total amount of flour of the dough to be prepared, for example approximately 50%.

Said percentages may for example be volume% or mass%. The said second dough part can then for instance contain a remaining part of the flour of the dough to be formed. For example, said second dough part may contain approximately 75% -25% of the total amount of flour of the dough to be prepared, in particular approximately 60-40% and more particularly, for example, also approximately 50%.

The invention further provides a baking obtained with a method according to the invention. Such a baking offers the above-mentioned advantages.

The invention further relates to a system for producing at least one baking, for example bread. According to the invention the system is provided with at least one mixing device and / or kneading device for mixing and kneading dough parts, with at least one resting device for resting kneaded dough, at least one dough sharing device (dough distributor) and / or forming device (dough former), and / or after-proofing device and at least one baking device for baking dough, wherein the system is provided with a control, for example computer control, which control is configured to use said mixing device, kneading device, said resting device, dough distributor, dough former, proofing device and / or baking device. to have a method according to the invention carried out. As a result, this system can also offer the above advantages. Moreover, the system can be relatively insensitive to malfunctions.

According to an aspect of the invention, computer software is provided with computer code which is designed to carry out a method according to the invention, when the software is executed by a computer, for example by a computer control of said system. With such software, the method can preferably be carried out fully or partially automated.

Further elaborations of the invention are described in the subclaims. The invention will now be elucidated on the basis of an exemplary embodiment and the drawing, in which: Fig. 1 schematically shows an exemplary embodiment of the invention.

Unless explicitly stated otherwise, "approximately", "approximately" or "similar" in this application should be understood to mean at least a value that deviates plus and minus 10% from the given value in question.

Figure 1 shows schematically a method for the production of baking 4, for example bread. The method is for instance carried out in a system which is provided with one or more mixing devices and / or kneading devices 10, 12, 13, with one or more resting devices 11, 16 for resting dough, at least one dough-sharing device and / or dough-forming device 18, and for example from at least one baking device 14 for baking the prepared dough. Such a system may also comprise, for example, a control 15, for example a computer control provided with suitable software, which control 15, and / or software, is configured for other components of the system, said mixing device and / or kneading device, said resting device, after-proofing device and baking device. to control the process.

As the figure shows schematically, the following ingredients are used to assemble a dough 3 to be baked: a certain amount of flour M, a certain amount of water W, raising agent R and a number of other ingredients S. The total amounts of the 30 ingredients are in the top left-hand corner of the figure, schematically with 1029386 7 blocks M, W, S, R, respectively. The ratio of flour to water can for instance comprise a flour: water commonly used for bread-making, for example a ratio of approximately 0.61 water to approximately 1 kg of flour, or another suitable ratio. Of course, this ratio depends, inter alia, on the type of flour used and on the baking 4 to be baked, which will be clear to the skilled person.

R-agent R can, for example, comprise yeast, baking powder or another suitable leavening agent. The total amount of leavening agent is, for example, such that a dough kneaded from the total amount of water W and total amount of flour M (and the other ingredients S) could be prepared according to the traditional baking preparation method. For example, in the present method a yeast: flour M ratio can be used that is in the range of about 2 grams - 1 kg to 25 grams - 1 kg. It will be clear that also a different amount of leavening agent can be used, depending on a desired end result and / or type of bread type such as the hard and / or filled types of bread.

The other ingredients S contain, for example, enzymes and / or other natural preparations, salt or the like. Said other ingredients S may, for example, be selected at least from the group 20 consisting of: sweetener, sugar, salt, enzymes, bread improvers, coloring agents, nuts, fruits, currants, raisins, milk or milk powder, oil and / or butter / or other substances or additives. However, these other ingredients S preferably contain no or relatively few allergens.

A dough 3 to be baked can be prepared from the dough ingredients M, W, R, S in the following advantageous manner. Hereby, the dough 3 is prepared from at least a first dough part 1 and a second dough part 2. The first dough part 1 is prepared from a first part w1 of said total amount of water W and a first part ml of total said amount of flour M. at least already a part sl 30 of the said other ingredients S (excluding leavening agent R) at the 1 29986! The first dough part 1 is supplied. Moreover, one or more of said other ingredients S (excluding leavening agent R) can be added entirely to the first dough part 1, if desired. The second dough part 2 consists in particular of all remaining ingredients w2, m2, s2, 5 including all the leavening agent R, which ingredients w2, m2, s2, R are not added to the first part part 1.

Therefore, the first dough part 1 consists only of a few ml, w1, sl of said dough ingredients M, W, S, R. Furthermore, the first dough part 1 in particular in itself substantially contains no leavening agent such as yeast. As a non-limitative example, the first flour portion ml may be, for example, about 25% -75% of the total amount of flour M of the dough 3 to be prepared, said first flour portion ml being, for example, about 40-60% of the total amount of flour M of the dough to be prepared. prepare dough 3. The first water part w1 can then be correspondingly for example approximately 25% -75% of the total amount of water W of the dough 3 to be prepared, the first part water wl for example approximately 40-60% of the total amount of water W of the dough 3 to be prepared.

The first part w1 of said total amount of water W and the first part ml of total said amount of flour M are then mixed, for example in a kneader / mixer 10, and preferably also kneaded. As mentioned, this first dough part 1 can also be provided, for example, with at least a part sl of said other ingredients S, or entirely with one or more of said other ingredients S (but not with said raising agent R). The first dough part 1 formed thereby, also referred to as a pre-dough, is then given a specific rest period, for example a rest period of approximately 1 hour or more.

As mentioned, this rest period can amount to, for example, approximately 10 hours or more. The rest period can be in the range of approximately 12 from approximately 12-14 hours, which appears to give good results. The rest period can then moreover be extended, for example by a further approximately 12 hours, to 1029386 9, for example approximately 24-26 hours. The first dough part 1 can be rested, for example, in whole or in part in a climate-conditioned or controlled space 11, which is shown schematically. Resting can, for example, be carried out at room temperature (approximately 5 22 ° C) or at a different temperature. With a relatively long period of rest, the temperature may, for example, be lower, e.g. Preferably, said first dough part 1 undergoes the rest period in one or more product carriers which are preferably closed for at least a part of the rest period and can be provided with covers or cover members. Preferably, the first dough part 1 undergoes substantially no proofing process during said rest period.

Said second dough part 2 is essentially not given a rest period, or a less long rest period than the first dough part 1. The second dough part 2 can for instance be assembled just before the end of the rest period of the first dough part 1.

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As follows from the above, the second dough part 2 in the exemplary embodiment consists of a remaining second part w2 of said total water quantity W, a remaining second part m2 of said total flour quantity M as well as all the leavening agent and other remaining optional ingredients s2 of the part 3 to be formed is therefore provided with sufficient raising agent R to cause the second dough part 2 to rise, but also with an additional amount of raising agent, namely additional raising agent that was not added to the first dough part 1.

The ingredients m 2, w 2, s 2, R of the second dough part 2 can, for example, first be separately combined and mixed in a mixing device 12, for example without kneading taking place. A second dough part 2 so mixed and the rested first dough part 1 can then, after said rest period, be added to each other, for example, in a mixer 13 1029386 10 and jointly kneaded to form said dough 3. On the other hand, the ingredients m 2, w 2, s 2, R of the second dough part 2 can, for example, be added partially or completely unmixed to the rested first dough part 1, and then kneaded therewith into the dough 3. The joining of the first and second dough part 1, 2 can for instance be executed immediately after the rest period of the first dough part 1. The dough temperature of the dough 3 obtained with the present method appears to be relatively well under control during kneading, wherein for example cooling with water and / or nitrogen can be reduced and / or avoided.

The kneaded dough 3 formed in this way by the first and second dough parts 1, 2 can be further processed immediately. For example, this dough 3 can then first be divided and formed, in order to subsequently be subjected to a proofing process for only one proofing period, for example in a proofing device 16, after which the proofed dough 3 can be baked. For example, the use of a ball gray or intermediate step is skipped. After proofing the dough 3, the dough can be baked in, for example, one or more suitable ovens 14.

As the figure shows, the dough 3 to be baked formed by the first and second dough part 1, 2 can for instance be divided and / or formed into several dough pieces 4 to be baked, in particular in the dough divider and / or dough former 18, in order to for example, to bake respective breads 4. The dough pieces 4 to be baked, distributed and / or formed can, for example, be subjected to a proofing process, whether or not in suitable forms 5, during a said proofing period. The dough pieces 4 to be baked can moreover, prior to the proofing period, after distribution, are formed into a model that matches a desired baking type! suits. Furthermore, the proofed dough pieces 4 can be baked in a said oven 14, to form a number of baked products, for example breads.

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It appears that the baking molds 4 thus formed are of good quality, have a relatively long shelf life and have a particularly pleasant, natural taste. Moreover, it appears that the baking can be produced relatively efficiently.

It goes without saying that the invention is not limited to the exemplary embodiment described. Various changes are possible within the scope of the invention as set forth in the following claims.

For example, a flour to be used can comprise various flour or flour types, for example wholemeal flour, baker's flour, patent flour, wheat flour, multi-grain flour, corn flour and / or other flour types. (

The ratio of a total amount of water to be used to a total amount of flour to be used can also include various ratios.

Furthermore, the dough to be formed can for instance be prepared from more than two different dough parts, wherein each dough part consists of at least water and flour and wherein for instance some of the dough parts have undergone a rowless rest period of, for example, 1 hour or more. Each of the dough parts 1, 2 can further be provided with various other ingredients mentioned, which other ingredients do not comprise the group of flour M, water W and leavening agent R, at various stages of the preparation process.

The mixing and / or kneading of ingredients can also be carried out in various ways, in one or more suitable machines, which will be clear to the skilled person.

In addition, the method can for instance be carried out entirely by machine and / or at least partly manually.

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Claims (16)

A method of producing at least one baking, for example bread, comprising preparing a dough (3) from various ingredients (M, W, R, S) and baking the dough (3) in a suitable manner, characterized in that the dough (3) is prepared from at least a first dough portion (1) and a second dough portion (2), the first dough portion (1) being prepared at least by mixing water and flour, the first dough part (1) is subsequently given a specific rest period, for example a rest period of approximately 1 hour or more, wherein said second dough part (2) is given substantially no rest period, or a less long rest period than the first dough part (1), wherein the first dough part (1) and second dough part (2) are added to each other after said rest period of the first dough part (1) to form said dough (3). Method according to claim 1, wherein said first dough part (1) undergoes substantially no proofing process during said rest period. Method according to claim 1 or 2, wherein the rest period of the first dough part (1) is approximately 10 hours or more, wherein the rest period of the first dough part (1) is in particular in the range of approximately 12 to 36 hours, for example, a range of approximately 12-14 hours. 4. Method as claimed in any of the foregoing claims, wherein the dough (3) formed by the first and second dough part (1, 2) is subjected to a proofing process for only one proofing period, after which the proofed dough (3) is baked. 5. A method according to any one of the preceding claims, wherein the first dough part (1) consists of only a few (ml, wl, s1) of said dough ingredients (M, W, S, R). 1029386 A method according to any one of the preceding claims, wherein the first dough part (1) per se contains substantially no leavening agent (R), such as yeast, wherein said second dough part (1) contains leavening agent (R). A method according to any one of the preceding claims, wherein said first and second dough part (1, 2) are mixed and / or kneaded after said rest period of the first dough part (1) to said dough (3). 8. Method according to one of the preceding claims, wherein said ingredients (W, M, R, S) of the dough (3) consist of a certain amount of water (W), a certain amount of flour (M), leavening agent (R ) and preferably from a number of other ingredients (S), wherein the first dough part (1) is provided with at least a first part (w1) of said water quantity and a first part (ml) of said flour quantity, wherein the second dough part ( 2) is at least provided with a remaining second part (w2) of said water quantity, a remaining second part (m2) of said flour quantity and with substantially all of the said raising agent (R). The method of claim 8, wherein said other ingredients (S) are at least selected from the group consisting of: sugar; 20 salt; enzymes bread improvers; dyes; -nuts; 25 fruits; milk or milk powder; and oil and / or butter. Method according to any one of the preceding claims, wherein the ingredients (w2, m2, R, s2) of the second dough part (2) are first mixed 1029386, preferably substantially without kneading, before the first and second dough part (1, 2) be merged. A method according to any one of the preceding claims, wherein the first dough part (1) contains approximately 25% -75% of a total amount of flour (M) of the dough (3) to be prepared, the first dough part (1) for example approximately 40-60% contains a total amount of flour (M) of the dough (3) to be prepared. 12. Method as claimed in any of the foregoing claims, wherein the first dough part (1) is placed in a climate-conditioned room (11) for at least a part of said rest period. A method according to any one of the preceding claims, wherein the dough (3) formed by the first and second dough part (1, 2) is divided into several dough pieces (4) to be baked and / or formed, which pieces of dough to be baked, whether or not in suitable forms (5), are subjected to a proofing process for only one proofing period, in particular a proofreading process, after which the proofed dough pieces (4) are baked. 14. Baking obtained with a method according to any one of the preceding claims. 15. System for producing at least one baking, for example bread, wherein the system is provided with at least one mixing device and / or kneading device (10, 13) for mixing or kneading dough parts (1, 2), of at least one resting device (11) for resting kneaded dough, at least one dough dividing device and / or forming device (18) and / or after-proofing device and of at least one baking device (14) for baking dough 25 (3, 4), the system is provided with a control (15), for example computer control, which control is configured to control said mixing device, kneading device, said resting device, after-proofing device and / or baking device to have a method according to any one of claims 1-13 carried out. 1029386 __ 16. Computer software provided with computer code which is designed to carry out a method according to one of claims 1-13, when the software is executed by a computer, for example by a computer controller (15) of the system according to claims 15. 1029386