NL2002737C2 - METHOD FOR MAKING BREAD AND OTHER BAKING PRODUCTS AND PASTAS; PRODUCTS THAT ARE ALWAYS AVAILABLE. - Google Patents

Description

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Title: Method for making bread and other bakery products and pasta; and thus available products

The present invention relates to the technical field of making bread and other bakery products such as pastry, cookies, and muffins, noodles and pastes, products made by baking, frying, or cooking a dough. As will be apparent to those skilled in the art, a dough is made from any cereal (cereal) or vegetable-like crop by mixing the flour obtained from such plant crops with a small amount of water (or an aqueous solution). The dough may be proofed or fermented by the addition of yeast or sourdough, or may be un proofed.

It is an object of the present invention to provide bread and other bakery products such as pastry, cookies, and muffins; noodles and pasta, which products are prepared by baking, deep-frying or cooking a dough, and which products have improved chewing properties.

Chewing properties are sensory determined by expert panels, who determine the elasticity and elasticity of the products in question, inter alia, organoleptically.

It is an additional object of the present invention to provide such products that help to clean the teeth. The above stated goals are achieved by making use of water during the preparation of the dough which was subjected to a shaking treatment prior to preparation of the dough.

In a first aspect, the present invention relates to a method for preparing bread and other bakery products, such as pastry, cookies, and muffins; noodles and pasta, products prepared by baking, deep-frying or cooking a dough, characterized by the fact that 2002737 4 • 1 2 uses a dough containing water that has been subjected to shaking. This means that the only essential difference between the conventional method of preparing such products and the method of the present invention is the type of water used to make the dough.

In the present description and the appended claims, the term "water that has been subjected to a shaking treatment 7" means water that has been shaken for at least a number of minutes, preferably at least 2 minutes, more preferably at least 3 or 4 minutes, and most preferably for at least 5, 6, or 7 minutes while it was stored in a suitable container, together with an amount of gaseous material, such as air, oxygen-enriched air, or oxygen. The amount of gaseous material in the container is necessary because otherwise the shaking movements would not lead to suitable types of water. The container preferably contains 50-90% by volume of water and 50-10% by volume of the gaseous material. Moreover, the term "water" also includes aqueous solutions suitable for use in dough, such as milk.

The present invention is not based on, or at least not based solely on, the principle that water supplied with air or oxygen is used in the preparation of dough. This use of water enriched with air or oxygen is known per se, but does not lead to the improvement as obtained when shaken water is used.

Thus, the chewing properties of the products according to the invention are better defined by skilled panel members.

In this light, reference is made to GB-646,311 in which a method is described for making bread, which comprises making an aqueous batter from flour that has not been treated with chemical bleaching agents and to which no bleaching or improving agents 3 have been added aeration of the batter with air or oxygen, whereby the batter is bleached and improved, and contains sufficient oxygen to remove the color and to improve the baking properties of the dough produced therefrom by the addition of a additional amount of untreated and unbleached flour, as well as the addition of yeast and other additives customary in dough preparation, the resulting dough being made into bread in the usual manner.

In addition, GB-867,428 describes a continuous method of producing a proofed dough, in which flour is mixed into a slurry and introduced into a continuous mixing machine in which a gaseous medium is injected to aerate the slurry, with the result that a proofed dough is formed. is obtained, this method being carried out in a hermetically sealed machine.

In the German Utility Model 20 2006 003 647 UI, a dough product is described which consists of flour, water, yeast or sourdough, salt, sugar, and additional ingredients, wherein the water is enriched with oxygen. It is indicated that the enrichment of oxygen gives rise to a looser loaf that can be easily digested.

The German Offenlegungsschrift 196 24 229 also describes how water that will be used to make dough is enriched with oxygen by using a specific device.

As already mentioned, the present applicant has conducted experiments to try to determine whether the method of the present invention would not be merely a further method of adding oxygen to the water used to make the dough.

However, it has been found that the method according to the present invention has additional advantages over the pure introduction of oxygen into water that is used to make dough.

According to the invention, the shaking of the water can be carried out manually, for example for 8 minutes. However, this can of course also be carried out automatically. For example, the inventor obtains very good results by shaking water in a paint mixer. Shaking can also be carried out with a homogenizer such as is used in the dairy industry, for example.

Without wishing to be bound by any particular theory, the inventor assumes that the energy state of the water is modified by shaking and that accelerations are introduced into the system.

After the water has been subjected to a shaking movement, it is possible to dilute this shaken water using tap water. The degree of dilution depends on the intensity of the shaking movement and on the type of product that one wishes to prepare, but can easily be determined by those skilled in the art. As shown in working examples 1 and 2, the effects of the thinning are clearly visible for a specific type of bread.

In a second aspect the invention relates to the products available with the method according to the invention. Such products, and in particular bread and other baking products, such as pastry, cookies, and muffins, noodles and pastes, which products are made by baking, deep-frying or cooking a dough, not only have different chewing properties, but also found that differences could be demonstrated on the basis of ESR and NMR measurements which will be explained in more detail below and which are illustrated in the working examples and in particular in Example 2.

Although in the following reference is often made to "bread", it should be noted that the term should only be interpreted as an example which in no way limits the present invention. This means that when the term "bread" is used, all sorts of bakery products are supposed to fall under this term, such as pastry, cookies, and muffins, and other products made by baking, frying, or baking a dough. Cook.

The taste properties of bread relate to the mechanical crumb properties. Bread can be considered as a spongy solid formed by a dispersed gas phase (gas volume> 80%) in a continuous solid matrix with cell wall thicknesses of 20-200 µm and with a number of open cells larger than the number of closed cells. The mechanical properties of the bread can be related to its microstructure.

Bread is usually prepared with wheat flour. Wheat flour contains about 70% by weight of starch, 12% by weight of proteins, 2% by weight of lipids, 2% by weight of pentosans, and 12% by weight of moisture. The lipids in wheat flour contain approximately equal amounts of non-polar and polar components. Apolar components (triglycerides) can be extracted using non-polar solvents. Polar lipids exist in the bound state.

Gluten proteins comprise approximately 80% of the total amount of flour proteins. Gluten proteins can be subdivided into two, approximately equal fractions of gliadin (a mixture of prolamines that are soluble in 70% alcohol) and glutenin (a mixture of glutelins that are soluble in dilute acids and bases). The starch content of wheat flour is usually inversely proportional to the protein content.

When making dough, or when baking, one third to two thirds of the non-polar, and practically all, polar components are bound and are thus no longer extractable. In dough, the interaction of glycolipids consists mainly of an interaction with gluten in 6 t instead of with the soluble wheat flour proteins. Gluten is the skeleton or framework of wheat flour dough and is responsible for gas retention during the fermentation process.

In baked bread, a large part of the interaction consists of an interaction with the starch. This is important since, to a large extent, the starch determines the capacity of the bread to retain its freshness.

Different models have already been proposed for the interactions in bread.

Protein deposits are surrounded by a lipid layer, outside of which adhesive protein layers are present and corresponding starch grains. The adhesive proteins are bound to the starch by means of a lecithin layer.

Phospholipids are associated with protein fibers in the form of a double layer.

Free polar lipids (mainly glycolipids) are bound on the gliadin proteins by hydrophilic bonds, and on the glutenin proteins by hydrophobic bonds. In unfractionated gluten, the lipids are apparently bound to both protein groups simultaneously. The simultaneous binding of polar lipids on gliadin and on glutenin can contribute structurally to the formation of complexes in the gluten capable of retaining gas.

Infrared spectroscopy indicates hydrogen bonds between glycolipids and gelatinized starch or gluten components, and Van der Waals bonds between glycolipids and gluten components.

The effect of glycolipids on the bread volume includes improving gas retention by closing the gas cells; probably by forming complexes between the swelling starch and the coagulating proteins.

The gluten network in dough is open, rough, and consists of thick layers. Protein strands provide a matrix network in the mixed dough. The protein strands are thin and display narrow vacuoles. Starch grains showed a wide variety in terms of their degree of gelatinization. In baked bread, most starch is gelatinized in fiber strands that make contact with the protein strands.

Different spin labels and spin samples have been used in the past to study the properties of gluten and starch in hydrated systems. However, spin labels have not yet been used to study bread properties. In the following, spin labels introduced into fresh bread are used to obtain information regarding the structural properties of the crumb of different types of bread.

In particular, spin-labeled stearic acid (16-doxylstearic acid or 16DS) is used on the 5th carbon atom (5-doxylstearic acid or 5DS) and on the 16th carbon atom.

5DS: C H 3 (C H 2) 1 CH 2 0 * 1 20 W "CH 3 ch 3 16DS: 25

H3C> T> H3 X

H 3 C N CH 2 (CH 2) 12 CH 2 / XOH

o * 8

Spinned label stearic acid is usually used to investigate membrane-like structures. In the layered structure of polar lipids, it orientates in such a way that the acid end will remain present between the main groups of the polar lipids, and the acyl chain will be located along the acyl chains of the polar lipids. Stearic acid can also interact with starch. The interaction with gluten has been shown to be very poor.

In addition, methylated 5DS, 5MetDS, was also used in which the proton on the OH group was substituted by the methyl group. This spin tag is freely positioned in the lipid phase, with no specific orientation.

After spin-labeling the bread, differences could be demonstrated in the spectra of ESR and NMR, and in particular with the aid of ESR.

The present invention will be described in more detail below with reference to the following, non-limiting examples, with reference to the figures, which show the following:

FIG. 1 shows 13 C SPE MAS spectra of a sample of fresh bread type 1, before and after 12 hours of immersion in a hexane solution; FIG. 2 shows ESR spectra of spin probes 5-DS 16DS and 5MetDS in bread BO, B1 and B2 at room temperature;

FIG. 3, FIG. 4 and FIG. 5 show ESR spectra depending on the temperature;

FIG. 6 shows a one-dimensional spectrum spectrum; and FIG. 7 and FIG. 8 resp. the Τι values and the Liquid / Solid ratios with respect to time.

Example 1

Bread was prepared from a dough, kneaded at 27 ° C, of 10,000 grams of flour, 5,500 grams of water, 200 grams of yeast and 200 grams of salt. Portions of 9 900 grams of the dough are allowed to rise in conventional manner for 15 minutes, knead, continue to rise for 35 minutes, fill in baking tins, let rise for 75 minutes, and finally bake at 250 ° C for 36 minutes.

Type 0 bread was prepared with 5,500 grams of tap water;

Type 1 bread was prepared with water treated in the following manner: 1,000 grams of tap water was poured into a 1.5 liter bottle and shaken for 8 minutes, resulting in shaken water A; 100 grams of this shaken water A was added to 900 grams of tap water, and then shaken again for 8 minutes in a 1.5-liter bottle, resulting in shaken water B; this procedure (100 grams of this shaken water was added to 900 grams of tap water, and then shaken for 8 minutes in a 1.5-liter bottle) was performed three more times (with water C, D, and E respectively) after which 550 grams of the shaken water E was added to 4,950 grams of tap water intended to be incorporated into the dough;

Type 2 bread was prepared with water treated in the following manner; 100 grams of water E was added to 900 grams of tap water and then shaken for 8 minutes in a 1.5-liter bottle, resulting in shaken water F, and this procedure was repeated four times with the results of water G, Η, I, and J, after which 550 grams of the shaken water J is added to 4,950 grams of tap water.

Bread of type 0.1 and 2 was tested for chewing properties by a trained test panel. Type 1 was indicated as bread with the best chewing properties, followed by type 2. Type 0 was qualified as the least good.

Example 2

Fresh bread samples of bread types 0.1 and 2, as prepared in Example 1, were used. The loaves were baked the night before taking the measurements.

Spin labels as described in the description were introduced into fresh bread samples from a hexane solution. After a 12-hour incubation, the bread crumb sample was removed from the hexane solution, blotted with filter paper to remove the hexane, and placed in a capillary for recording an ESR spectrum. The capillary was immediately sealed to prevent the sample from drying out. ESR spectra were recorded in an X-band ESR in the 100 G range, with a modulation amplitude and a power level that did not disturb the shape of the spectrum line.

NMR inspections were performed at 0.7 T (limited field, time domain) and at 7 T (Magic Angle Spinning (MAS) experiments).

15 Ή and 13C Cross Polarization (CP) and Single Pulse Experiment (SPE) Magic Angle Spinning (MAS) NMR (at 7 T) clearly demonstrated the identical composition of the bread samples used. The effect of the 12-hour incubation in hexane (to introduce the spin labels) was minimal (Fig. 1). Only small differences were observed in lipid signals after hexane labeling. Internal lipids are present in wheat starches; these lipids are primarily lysophospholipids with palmitic and linoleic acids.

ESR spectra of the spin probes in the bread matrix at room temperature are shown in FIG. 2. The spectra consist of two components: a mobile (liquid) (three narrow lines (cf. spectrum bO-5MDS), and an immobile part (bound; broad lines along both sides of the spectra, and a third, broad, The ratio between the mobile and immobile spectra is clearly different for the different bread samples and for the different spin probes used.

11

Spectra of 5DS, 16DS indicate a high degree of immobilisation of the spin probe in all 3 samples (Fig.2). The mobile component was present to a limited extent in 5DS spectra in the sample 1 (5-7% of the total integrated intensity). 16DS spectra gave a slightly higher proportion for the mobile liquid component. The liquid component was largest in sample 1. The cleavage constant for the liquid component was 14.1 Gauss, an indication of the hydrophobic environment. This liquid component gives an indication of the presence of the isotropic liquid environment in which spin-label molecules can rotate freely. It could be that these are small lipid droplets formed by free lipids, or free spaces in which spin labels can remain present without binding.

Spectra of 5MetDS consist mainly of a mobile component, while the immobile component is very small. If 15 spin labels were distributed in the lipid double layer, the 16DS and 5MetDS spectra would have approximately the same shape characteristic of the liquid double layer core. In the case of bread, however, only the 5MetDS spectra have such a shape, while the 16ds spectra demonstrate significant immobilisation.

The spectra were also recorded at different temperatures, ranging from 220K to 400K, in order to study the degree of immobilisation of the spin probe. The degree of immobilization of 5DS and 16DS spectra was estimated from the distance between the two outer extremes (2Amax, cf. Figs. 3 and 4), a distance that decreased with increasing disorder within the system. The temperature dependence showed that: (i) the degree of immobilization is greater for 5DS than for 16DS; (ii) the degree of immobilisation of both spin labels is greatest for type 1 bread (see Figs. 3 and 4).

12

Because the immobile component is so small in the case of 5MetDS, it can hardly be observed over the entire temperature range, and Amax could not be plotted as a function of the temperature. The shape of the ESR spectra of 5MetDS allows the calculation of the rotational correlation time that can be used to characterize the viscosity of the environment in which the spin tag is present. The rotational correlation time τ is defined as r = 0.65AB 1- SL-1 where H (1) and H (-1) are peak heights as defined in Figs. 5.

The greater the rotational correlation time, the more viscous the medium. The temperature dependence of the rotational correlation time shows that the most viscous environment of 5MetDS is found in BI (Fig. 5).

In addition to movement characteristics, the changes in the integrated intensity of the spectra with the temperature were also studied. Spin labels are stable free radicals, but they can be reduced to the ESR-silent (non-observable) substances by reducing agents. S-S groups in gluten can reduce the spider probes. Some additives may also act as reducing agents (ascorbic acid, glucose, etc.). The intensity reduction rate depends on the accessibility of the spin probe to the reducing agent, and increases with the increase in molecular motion within the system.

The results shown in FIG. 3-5, show that all spin labels in Bread type 1 (BI) are more resistant to reduction with a temperature increase than labels in samples 0 and 2, and this despite their probably different location. The interruption of the dependence on the integrated intensity of the spectra versus temperature can be used as an indirect indication of the water glass transition in the fixed matrix of the bread crumb.

From all the data described in this example, it can be concluded that the molecular immobilisation (due to interactions, or due to the smaller dimensions of the free spaces in which the spin labels are present) in the solid matrix of the breadcrumb in sample 1 is greater is then in samples 0 and 2.

The amount of water in contact with the solid matrix in fresh BO, BI, B2 samples was measured at 7 T in a two-dimensional 13 C-1 H Wide 10 line separation (WISE) experiment with spin diffusion. The contact time is 1 ms, and the spin diffusion or mixing time is 10 ms. One-dimensional Ή spectra are obtained by summing all spectra in the 13C direction (Fig. 6). The amount of water in contact with the solid matrix is represented by the ratio between the area under the Lorentz-15 (L) and the Gauss (G) component of the spectra (Fig. 7). BI clearly shows a different value compared to BO and B2.

Fresh bread samples were stored in small plastic bags at room temperature. Low field T1 values were measured by a standard Inversion Recovery sequence, whereby the amplitude of the Free Induction Decay (FID) was determined at 9 ps after the 90 ° detection pulse (with a duration of 5 ps) in function of the recovery time . T1 values were calculated on the assumption of a mono-exponential decline. The results (Fig. 7) show that there are fewer changes in waardenι values for bread 1 as a function of the storage time.

The FID form that was detected to 100 ps was used to calculate the Liquid / Solid ratio (L / S) during storage; see also FIG. 8.

From the NMR results we can conclude that 1 H NMR results show clear differences in B1 compared to the B0 and 14 B2 samples, both with regard to the contact of water with the solid matrix, and with regard to T1 and L / S during the storage of fresh samples in small plastic bags.

2002737

Claims (5)

Use of water subjected to a shaking treatment for improving the chewing properties of bread or other baking products, such as pastry, cakes and muffins, noodles and pasta products, products prepared by baking, deep-frying or cooking a dough or for improving from cleaning the teeth. The use according to claim 1, wherein the water has been subjected to a shaking treatment for at least 2 minutes. 3. Use according to claim 1 or 2, wherein the water is shaken in a suitable vessel in which at least an amount of a gaseous medium was present in addition to the water. The use according to claim 3, wherein the gaseous medium is air, or is oxygen-enriched air, or is oxygen gas. 5. Use according to any one of the preceding claims for both improving the chewing properties of bread or other bakery products or cleaning the teeth. 2002737.