NO157522B - PROCEDURE FOR THE CONSERVATION OF Yeast and / or Sour Dough Raised Bakery with Sorbic Acid. - Google Patents
PROCEDURE FOR THE CONSERVATION OF Yeast and / or Sour Dough Raised Bakery with Sorbic Acid. Download PDFInfo
- Publication number
- NO157522B NO157522B NO823182A NO823182A NO157522B NO 157522 B NO157522 B NO 157522B NO 823182 A NO823182 A NO 823182A NO 823182 A NO823182 A NO 823182A NO 157522 B NO157522 B NO 157522B
- Authority
- NO
- Norway
- Prior art keywords
- sorbic acid
- yeast
- dough
- weight
- conservation
- Prior art date
Links
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 title claims abstract description 22
- 239000004334 sorbic acid Substances 0.000 title claims abstract description 22
- 229940075582 sorbic acid Drugs 0.000 title claims abstract description 22
- 235000010199 sorbic acid Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims description 9
- 235000013339 cereals Nutrition 0.000 claims abstract description 11
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 235000008429 bread Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 230000000845 anti-microbial effect Effects 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000011814 protection agent Substances 0.000 description 2
- 241000233866 Fungi Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- XBDQKXXYIPTUBI-UHFFFAOYSA-N Propionic acid Chemical class CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 238000001640 fractional crystallisation Methods 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
Abstract
Description
Konservering av brød og andre bakevarer mot muggangrep ved tilsetning av antimikrobielt virksomme stoffer, f.eks. propionater eller sorbinsyre til deigen er i prinsippet kjent. Denne tilsetning blir i praksis problematisk når hev-ingen foretas ved hjelp av gjær eller surdeig. Alle anti-mikrobielle virksomme stoffer i praksis også nevnt muggbeskyttelsesmiddel hemmer nemlig virkningen av gjærheving og av surdeig. Det er kjent at en gjærhemmende virkning av grovkrystallinsk sorbinsyre er vesentlig mindre enn den for andre formål av næringsmiddelkonservering anvendte, relativt finkrystallinske syre. Således omtales i tysk patent 2 333 14 2 at en sorbinsyre med en kornstørrelse mellom 100 Preservation of bread and other baked goods against mold attack by adding antimicrobial substances, e.g. propionates or sorbic acid to the dough is known in principle. This addition becomes problematic in practice when proofing is done with the help of yeast or sourdough. All anti-microbial active substances in practice, also mentioned mold protection agent, inhibit the effect of yeast rising and of sourdough. It is known that a yeast-inhibiting effect of coarsely crystalline sorbic acid is significantly less than the relatively finely crystalline acid used for other purposes of food preservation. Thus, it is mentioned in German patent 2 333 14 2 that a sorbic acid with a grain size between 100
og 1000 ym, fortrinnsvis mellom 200 og 800 ym, etter tilsetning til deigen holder seg spesielt gunstig. En slik sorbinsyre har en mindre gjærhemmende virkning enn mer fin-kornet syre, derimot er virkningen mot sopp omtrent lik. and 1000 ym, preferably between 200 and 800 ym, after addition to the dough holds particularly favorably. Such sorbic acid has a less yeast-inhibiting effect than finer-grained acid, but the effect against fungi is roughly the same.
Det er nå overraskende funnet at sorbinsyrens ønskede virkning, nemlig mindre gjærhemming ved god antimikrobiell effekt, dessuten er vesentlig bedre når kornstørrelsen ligger mellom 200 og 600 ym, og mengden av de forskjellige kornstørrelser derved er begrenset på bestemt måte. It has now surprisingly been found that the desired effect of sorbic acid, namely less yeast inhibition with a good antimicrobial effect, is also significantly better when the grain size is between 200 and 600 ym, and the amount of the different grain sizes is thereby limited in a specific way.
Fremgangsmåten ifølge oppfinnelsen til konservering av bakevarer som er hevet med gjær og/eller surdeig ved tilsetning av grovkornet sorbinsyre til mel eller deig før bakeprosessen er karakterisert ved at det anvendes en sorbinsyre hvis kornstørrelse i det vesentlige ligger mellom 200 og 600 ym, idet det for mengdene av de forskjellige kornstørrelser gjelder følgende grenser: Vesentlige mengder (mer enn ca. 10 vekt-%) med en kornstørrelse over 600 ym er ugunstig, fordi en for grovkornet sorbinsyre ikke ville fordele seg jevnt i bakevaren under bakeprosessen. En slik sorbinsyre har ingen god konserverende virkning mer og er i praksis ubrukelig som muggbeskyttelsesmiddel for brød og andre bakevarer. The method according to the invention for preserving baked goods that have been raised with yeast and/or sourdough by adding coarse-grained sorbic acid to flour or dough before the baking process is characterized by the fact that a sorbic acid whose grain size is essentially between 200 and 600 ym is used, as the amounts of the different grain sizes apply to the following limits: Substantial amounts (more than about 10% by weight) with a grain size over 600 ym are unfavorable, because a too coarse-grained sorbic acid would not distribute evenly in the baked goods during the baking process. Such sorbic acid no longer has a good preservative effect and is practically useless as a mold protection agent for bread and other baked goods.
Sorbinsyren som anvendes ifølge oppfinnelsen kan enten blandes på forhånd til melet eller innarbeides under deigtilberedning sammen med bakehjelpemidler og andre tilsetninger. Derved inntrer automatisk en god fordeling. The sorbic acid used according to the invention can either be mixed in advance with the flour or incorporated during dough preparation together with baking aids and other additives. This automatically results in a good distribution.
Den til muggbeskyttelse av brød og andre bakevarer tilstrekke-lig mengde av sorbinsyre ligger vanligvis mellom 0,1 og 0,3 vekt-%, referert til melmengden. Sorbinsyren og kornstørr-elsen ifølge oppfinnelsen har ingen uønsket innvirkning på deiggjæring, deigutbytte, deigbeskaffenhet og gjæringstid. Den ferdige bakevare stemmer overens i sine egenskaper som bruning, skorpe og poredannelse med kontrollstykker uten tilsetning av sorbinsyre. Heller ikke lukt og smak påvirkes ved tilsetning av sorbinsyren ifølge oppfinnelsen. The amount of sorbic acid sufficient for mold protection of bread and other baked goods is usually between 0.1 and 0.3% by weight, referred to the amount of flour. The sorbic acid and the grain size according to the invention have no undesirable effect on dough fermentation, dough yield, dough quality and fermentation time. The finished baked goods agree in their properties such as browning, crust and pore formation with control pieces without the addition of sorbic acid. Odor and taste are also not affected by the addition of the sorbic acid according to the invention.
Sorbinsyren som skal anvendes ifølge oppfinnelsen lar seg fremstille ved målrettet, fraksjonert krystallisering, f.eks. fra konsentrerte, vandige natrium-acetatoppløsninger eller ved krystallisering med etterfølgende fraksjonering, f.eks. ved utsiktning eller ved hjelp av en vindsikter. The sorbic acid to be used according to the invention can be produced by targeted, fractional crystallization, e.g. from concentrated, aqueous sodium acetate solutions or by crystallization with subsequent fractionation, e.g. by prospecting or using a wind sight.
Følgende sorbinsyretyper ble anvendt i eksemplene: The following types of sorbic acid were used in the examples:
Ekse<mp>_<el_>l (Deiggjæring) Exe<mp>_<el_>l (Dough fermentation)
Sammensetning av deigen: Composition of the dough:
37,5 g hvetemel, 42,5 g vann, 1 g gjær, 0,6 g salt, 0,2 g sukker og 0,075 g sorbinsyre av de forskjellige typer (for-uten i kontrollforsøk). 37.5 g of wheat flour, 42.5 g of water, 1 g of yeast, 0.6 g of salt, 0.2 g of sugar and 0.075 g of sorbic acid of the different types (with and without in control experiments).
Knaing: 5 minutter, gjæringstid: 60 minutter, temperatur: 3 0°C. Kneading: 5 minutes, fermentation time: 60 minutes, temperature: 30°C.
Kriterium for deiggjæring var økning av deigvolumet i The criterion for dough fermentation was an increase in the dough volume i
250 ml målesylinder. 250 ml measuring cylinder.
Derved fremkom følgende: This resulted in the following:
Eksemp_el_2 (bakeforsøk) Example_el_2 (baking attempt)
Det ble bakt følgende formbrød etter følgende reseptur: The following loaf was baked according to the following recipe:
Knatid: 7 minutter, deigtemperatur: 30°C, stykkgjæring: 60 min., Baketid: 60 min., baketemperatur: 220°C. Kneading time: 7 minutes, dough temperature: 30°C, piece fermentation: 60 min., Baking time: 60 min., baking temperature: 220°C.
Etter stykkgjæring ble deigvolumet respektivt etter baking brødvolumet vurdert som følger (i forhold til den ved kontrollbrød oppnådde normalverdi): After batch fermentation, the dough volume and after baking the bread volume were assessed as follows (compared to the normal value obtained with control bread):
Eksem2el_3 (holdbarhet) Eksem2el_3 (durability)
Av forsøksbrødene i eksempel 2 ble det hver gang skåret 10 skiver og innpakket enkeltvis i polyetylenpose. Ved lagring i laboratorium ved 25-30°C fremkom følgende: From the experimental breads in example 2, 10 slices were each time cut and wrapped individually in a polyethylene bag. When stored in the laboratory at 25-30°C, the following appeared:
Claims (1)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19813137559 DE3137559A1 (en) | 1981-09-22 | 1981-09-22 | METHOD FOR PRESERVING BAKERY PRODUCTS DRIED WITH YEAST AND / OR SOURDOUGH WITH SORBIN ACID |
Publications (3)
Publication Number | Publication Date |
---|---|
NO823182L NO823182L (en) | 1983-03-23 |
NO157522B true NO157522B (en) | 1987-12-28 |
NO157522C NO157522C (en) | 1988-04-06 |
Family
ID=6142275
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO823182A NO157522C (en) | 1981-09-22 | 1982-09-20 | PROCEDURE FOR THE CONSERVATION OF Yeast and / or Sour Dough Raised Bakery with Sorbic Acid. |
Country Status (9)
Country | Link |
---|---|
EP (1) | EP0075286B1 (en) |
AT (1) | ATE10327T1 (en) |
CA (1) | CA1176910A (en) |
DD (1) | DD208296A5 (en) |
DE (2) | DE3137559A1 (en) |
DK (1) | DK161793C (en) |
FI (1) | FI71863C (en) |
NO (1) | NO157522C (en) |
ZA (1) | ZA826915B (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102021111967A1 (en) | 2021-03-26 | 2022-09-29 | Reinhold Berghof | Apparatus, container and method for preserving baked goods |
WO2022201108A1 (en) | 2021-03-26 | 2022-09-29 | Reinhold Berghof | Device, container and method for preserving food |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2333142C2 (en) * | 1973-06-29 | 1975-08-21 | Hoechst Ag, 6000 Frankfurt | Process for preserving yeast or leavened bread and baked goods with sorbic acid |
-
1981
- 1981-09-22 DE DE19813137559 patent/DE3137559A1/en not_active Withdrawn
-
1982
- 1982-09-17 EP EP82108575A patent/EP0075286B1/en not_active Expired
- 1982-09-17 DE DE8282108575T patent/DE3261300D1/en not_active Expired
- 1982-09-17 AT AT82108575T patent/ATE10327T1/en not_active IP Right Cessation
- 1982-09-20 FI FI823225A patent/FI71863C/en not_active IP Right Cessation
- 1982-09-20 NO NO823182A patent/NO157522C/en unknown
- 1982-09-20 DD DD82243379A patent/DD208296A5/en unknown
- 1982-09-21 DK DK419882A patent/DK161793C/en not_active IP Right Cessation
- 1982-09-21 CA CA000411846A patent/CA1176910A/en not_active Expired
- 1982-09-21 ZA ZA826915A patent/ZA826915B/en unknown
Also Published As
Publication number | Publication date |
---|---|
DE3261300D1 (en) | 1985-01-03 |
FI823225A0 (en) | 1982-09-20 |
DE3137559A1 (en) | 1983-04-28 |
FI71863B (en) | 1986-11-28 |
FI71863C (en) | 1987-03-09 |
NO157522C (en) | 1988-04-06 |
FI823225L (en) | 1983-03-23 |
DD208296A5 (en) | 1984-05-02 |
ZA826915B (en) | 1983-07-27 |
ATE10327T1 (en) | 1984-12-15 |
NO823182L (en) | 1983-03-23 |
DK161793C (en) | 1992-02-24 |
DK419882A (en) | 1983-03-23 |
EP0075286B1 (en) | 1984-11-21 |
EP0075286A1 (en) | 1983-03-30 |
CA1176910A (en) | 1984-10-30 |
DK161793B (en) | 1991-08-19 |
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