NL1032075C1 - Method is for preparation of bread product and initially involves partial baking of dough piece - Google Patents

Abstract

The method is for the preparation of a bread product (2) and initially involves the baking partially of a dough piece (2) which is then allowed to cool. Prior to cooling, the dough piece is placed in a container (8), which is then hermetically closed. Since the interior of the container is brought to an aseptic condition because it is hermetically closed, the aseptic condition of the container interior after cooling is guaranteed. The baking outside of the container provides for an elegant crust, a fresh smell and taste together with a pleasant measure of firmness of the bread. The container is a polyester bag and the baking is at a temperature in excess of 100 degrees Celsius, providing sterilization of the interior of the bag. This means that the product is usable up to approximately 21 days.

Description

Brief indication: Method for preparing a bread product and bread product obtained by the method

FIELD AND BACKGROUND OF THE INVENTION

The invention relates to a method for preparing a bread product from dough and to a bread product obtained by such a method.

5 Bread is generally best when it is fresh. The rapid deterioration of the organoleptic properties of bread poses considerable problems during production and distribution. First of all, production must take place shortly before the sale and consumption, that is at times that are outside the normal working hours. Also for the distribution it holds that the short duration of the freshness of bread is disadvantageous, because the distribution must also take place shortly before the sale and consumption and must take place quickly, which requires a fine-meshed production network with optimum production at the point of sale. Moreover, the short time that bread can be sold as fresh is difficult for an efficient delivery, because the demand for bread must be accurately predicted to prevent shortages or surpluses. After all, it is not possible to sell bread from the previous day as fresh. This problem is all the more important, the greater the number of types of bread in a range.

From international patent application WO94 / 06301 it is known to sterilize bread after baking in a bag and to store it in that bag, in order to improve the shelf life of the bread.

It is known from Dutch patent application 1011763 to place an at least 70% baked bread in an aseptic environment, to cool it and to package it. The pre-baked bread can then be stored for a relatively long time without being stored frozen or refrigerated, and making the bread ready for sale and consumption can be carried out in a short time, so that this requires little or no work outside of normal working hours and moreover can be carried out to respond to the current demand for bread, for example by baking extra bread during opening time.

Disadvantages of these methods are that special measures must be taken to guarantee aseptic conditions in the package to a sufficient extent.

SUMMARY OF THE INVENTION

It is an object of the invention to provide a solution which makes it possible to aseptically package the bread in a simple manner.

This object is achieved according to the invention by providing a method according to claim 1. Because the container is hermetically sealed before the baking is completed, the inner space of the container is brought into an aseptic condition by the resulting heating during at least one phase from baking to the pre-baked state while the container is already hermetic locked. Separate provisions to ensure an aseptic condition of the bread product in the holder, and in particular to prevent contamination when placing the bread product in the holder, are thus not necessary. The method according to claim 5 furthermore provides that, after being stored, the bread product is baked off, so that the bread product acquires a crispy crust and a fresh-smelling aroma. Moreover, by baking off the bread just for sale or at least consumption outside the holder, a freshly baked high-quality bread product can be obtained quickly from a pre-baked bread product in a long-life condition.

3

The invention can also be embodied in a packaged bread product according to claim 6, the holder of which is resistant to the temperatures occurring during pre-baking.

In the following, the invention is further illustrated and explained on the basis of an exemplary embodiment with reference to the drawing.

BRIEF DESCRIPTION OF THE DRAWING

The drawing shows a schematic representation of an example of a method according to the invention.

DETAILED DESCRIPTION

The drawing shows schematically an example of a method according to the invention for preparing a bread product from a dough piece. In the drawing, dough pieces and intermediate and end products prepared therefrom are always designated with reference numeral 2, for the sake of clarity not all dough pieces and intermediate and end products prepared therefrom are indicated with a reference numeral.

According to this example, fresh dough is kneaded in a dough tub 1. After kneading, dough pieces 2 are transferred to a ball machine 4, as indicated by an arrow 3. In the ball machine 4, the dough pieces 2 are modeled by rounding. Incidentally, various dough piece models are possible, such as spherical or with an oval cross-section and elongated or approximately as wide as long. Subsequently, the dough piece 2 is made long on a table 5 and then conveyed directly via a belt 6 to a packaging machine 11, as indicated by an arrow 10. The packaging machine 11 feeds single-piece baking bags 8 from a roll 7, as indicated by an arrow 9 and places each dough piece 2 in a bag 8 and hermetically closes the bag 8 in which the dough piece is placed.

4

Subsequently, the dough pieces 2 are transported to an oven 14, as indicated by arrows 12, 13. Each dough piece 2 is then baked, according to this example for 55 minutes, after which period the relevant dough piece 2 is partially cooked. The proving of the dough piece takes place in accordance with this example substantially during an initial phase of baking in the holder 8. It is also possible to have the dough pieces rise prior to baking. Proving in the oven, however, offers the advantage that the lead time of the preparation process is shortened, that no transport to a proofer is necessary and that the use of a proofer is not necessary. Depending on the type of bread and the available ingredients, however, it is also possible to have the proofing take place for a significant part before baking. Preferably, however, a lower percentage of proofing than usual, for example less than 30, 50 or 70% of the total proofing, takes place prior to baking in the oven. To promote oven proofs, the oven temperature may be lower during an initial phase of baking, for example more than 20 or 40 ° C lower, than during a later phase. Preferably, however, the oven temperature is substantially constant during baking. According to this example, the oven temperature is approximately 20 190 ° C.

The baking time of 55 minutes chosen according to this example is such that the bread is approximately 90% cooked after baking. Some discoloration of the dough piece is then already present. In order to withstand the maximum oven temperatures of, for example, more than 180 ° C and preferably approx.

190 ° C, the bag is preferably a baking bag which can be made of, for example, polyester. It is also possible to use, instead of bags, substantially form-retaining containers, such as hermetically sealable boxes or trays or trays with a hermetically connectable bell jar as containers, which can be reused after use and cleaning.

5

The baked product is then allowed to cool to room temperature, for example for 2 to 3 hours at 18 ° C, the pieces of dough that have meanwhile been baked into bread products 2 go through a cooling path as indicated by arrows 15, 16. During cooling, condensation can form against the inside of the bag 8. The baked product 2 absorbs the moisture again during the following period, whereafter the moisture is no longer visible on the inside of the container. The duration of this period in the preparation according to this example is approximately 8 hours.

The hermetically sealed interior of the bag 8 is brought to an aseptic condition by the resulting heating during at least one phase from baking to the pre-baked state. Baking in the polyester package at a temperature higher than 100 ° C results in sterilization of the inner space of the bag 8. Because, prior to reaching the aseptic state in the inner space, it is already hermetically sealed, it is ensured in a simple manner that the bread product is after baking in an aseptic state and environment in which the product is 2 long (up to approximately 21 days). ) is tenable. Separate provisions for ensuring that the bread product 2 is packaged in the package in an aseptic condition are thus not necessary.

According to this example, sealing of the bag 8 is carried out prior to baking of the dough piece 2. This offers the advantage that the baking does not have to be interrupted and that it is not necessary to manipulate heated dough pieces.

According to this example, the sealing of the package also takes place prior to the proofing of the dough piece. By rising within the sealed package, the temperature in the container rises slowly at the start of the baking process and the moisture evaporating from the dough remains in the container. The resulting moist conditions in the container 6 are favorable for allowing the dough to rise in its own moisture. Loss of flavorings and fragrances is thereby prevented.

According to this example, proofing of the dough piece 2 takes place during an initial phase of baking, whereby the lead time of the preparation process prior to baking is considerably shortened. Pre-proofing and post-proofing are completed in a single proofing phase according to this example. The heat and high humidity in the container are thereby conducive to the development of proteins and enzymes in the dough. The moisture is thereby retained in the container 10 during proofing and baking.

After being cooled, the obtained partially baked bread products 2 can be distributed, for example, as shown by arrows 17, 18, 19. The bread products can then be stored at distributed locations, such as in shops or restaurants or at the consumer's home, such as symbolized by the storage rack 20. It is thus simple to maintain a long-lasting supply of pre-baked bread products 2 at or at least close to the place of sale or consumption, which bread products 2 can be baked very quickly into bread products of comparable quality as a whole fresh 20 baked bread products.

In order to bake the bread products, according to this example, they are first transferred to a unpacking location, as indicated by an arrow 22. At the unpacking location, the bags 8 are removed from the bread products 2, as indicated by an arrow 23, and in a waste container 21 deposited. If reusable containers are used instead of the bags 8, they can preferably be returned to the packaging machine via a cleaning station to be reused there.

By re-absorbing the moisture exiting into the bread product in a period immediately after cooling, wherein the amount of moisture after baking is greater than with a bread product that has not risen in a closed container and baked, the bread product 2 loses its crispness. The bread products 2 obtained with the preparation method according to this example are baked, preferably within 21 days at 190 ° C, for 10-15 minutes. The crispiness is recovered on baking and by baking shortly before sale or consumption a product with a very good impression of freshness is obtained after baking.

The bread product 2 obtained in the manner according to this example is thus partially baked to be baked by baking into a bread product 2 intended for consumption and is aseptically packaged in a hermetically sealed bag of material resistant to a temperature of at least 180 ° C .

In order to bake the bread products, they are placed in a bake-off oven 25, as indicated by arrow 24. After being baked in the bake-off oven 15, the bread products 2 are allowed to cool again, which can again take place a cooling path as indicated by arrows. 26, 27, whereafter the bread products 2 ready for sale and consumption can possibly still be packaged, as is known per se to extend the shelf life. The latter can also be done at the point of sale 20, as is customary in baker's shops.

If the pre-baked product is baked at home or at least near the place of consumption, it is advantageous to consume it within 10-15 minutes after baking, in order to be able to optimally enjoy the crispiness, the smell of bread and the tenderness. Because the pre-baked bread product 25 contains relatively much moisture, it can be baked off without the separate baking leading to an excessively dry end product and a correspondingly shorter shelf life.

1032075

Claims (5)

Method for preparing a bread product (2) starting from a dough piece (2), comprising: • proving a dough piece (2); Chopping the dough piece (2) into a partially cooked bread product (2); • allowing the bread product to cool (2); • placing the dough piece (2) in a holder (8); and • hermetically sealing the container (8) in which the dough piece (2) is placed; Wherein the closing of the container (8) is performed prior to said cooling of the bread product (2). A method according to claim 1, wherein said closing of the container (8) is performed prior to said baking of the dough piece (2). A method according to claim 2, wherein said closing of the container (8) is performed prior to said rising of the dough piece (2). Method according to claim 3, wherein said proofing of the dough piece (2) takes place during an initial phase of baking. 5. Method as claimed in any of the foregoing claims, further comprising storing the cooled bread product (2) as a supply, subsequently removing the bread product (2) from the holder (8) and subsequently baking off the bread product (2). 1032075