RO116517B1 - Complexfort-like improving composition for bread and baked products - Google Patents

Abstract

The invention relates to a complexfort-like improving composition for bread and baked products comprising 1 ... 10 % ascorbic acid, 10 ... 60 % wheat gluten or/and 5 ... 60 % guar gum or/and 5 ... 60 % carboxymethylcellulose, 5 ... 30 % dextrose or/and 2 ... 20 % starch or/and 2 ... 20 % malt extract, to which there may be added up to 20 % alpha-amylase or malt flour, up to 40 % lecithine, up to 40% monodiglycerides, up to 40 % esters of the monodiglycerides with organic fatty acids such as acetic, lactic, citric, tartaric, monoacetyltartaric, diacetyltartaric acids, up to 30 % stearoyl 2-calcium or sodium lactylate, up to 10 % degreased soya flour or proteic soya concentrate, up to 30 % calcium acetate, up to 20 % calcium or sodium propionate, up to 10 % sorbic acid or calcium, sodium or potassium sorbate, up to 10 % fungic or bacterial protease, up to 8 % hemicellulase, up to 10 % L-cysteine or cysteine hydrochloride, up to 5 % lipoxygenase, up to 9 % lipase, up to 10 % glucoxidase and up to 60 % white wheat flour, the percents being expressed by weight.

Description

The invention relates to a complexfort type enhancement composition for breads and bakery products.

At present, for the production of bread and bakery products, different recipes are used which have, as a whole, wheat flour, yeast, salt, sugar, oil and water.

They have the disadvantage that, due to the use of wheat flour, with predominantly weak baking qualities and especially very different over time, it is often the failure to obtain finished products, which do not have a good quality, products that lose their elasticity quickly, the freshness and organoleptic properties, presenting, in a short time, microbial alterations, thus becoming unfit for food consumption.

io The problem solved by the present invention is the creation of a new composition, which is based on the combination of oxidizing and reducing agents, with agents of fortification, preservation, emulsifiers and enzymes.

The enhancement composition, complexfort type, according to the invention, consists of 1% ... 10% ascorbic acid, wheat gluten 10% ... 60% and / and gum - guar 5% 15 ... 60% and / and carboxymethylcellulose 5% ... 60%, dextrose 5% ... 30% and / and starch

2% ... 20% and / and malt extract 2% ... 20%, to which may be added a -amylase or malt flour up to 20%, lecithin up to 40%, mono-diglycerides up to 40 %, esters of mono - diglycerides with organic fatty acids - acetic, lactic, citric, tartaric, monoacetyltartaric, diacetyltartaric up to 40%, stearoyl 2 - calcium or sodium lactylate up to 20 to 30%, skimmed soybean meal or protein concentrate soybean up to 10%, calcium acetate up to 30%, calcium or sodium propionate up to 20%, sorbic acid or calcium sorbate, sodium or potassium up to 10%, fungal or bacterial protease up to 10%, lipoxygenase up to 10% to 5%, lipase up to 9%, glucoxidase up to 10%, hemicellulase up to 8%, L - cysteine or cysteine hydrochloride (sodium and 25 potassium salts) up to 10% and white wheat flour up to 60% , the percentages being expressed by weight.

The composition eliminates the aforementioned disadvantages when making bread and bakery products, in that, when preparing the dough with a known recipe, 0.3% ... 1% compared to 30 is added to these recipes. the amount of flour used.

By applying the invention, the following advantages are obtained:

- increasing the hydration capacity of the flour, improving the technological yields and the rheological characteristics of the doughs;

- increasing the gas retention capacity and maintaining the shape of the dough semifinished products;

- obtaining finished products with high volume, aroma, taste and pleasant color;

- increasing the duration of freshness and storage of bakery products;

- improvement of flour with deformation rates too high or too small;

- it prevents and removes the disastrous effects, caused by bacillus mezentericus, by the occurrence of the spread disease;

- leads to a product core, lighter in color, with a better texture.

Four examples of the composition according to the invention are given below.

Example 1. White wheat flour bread, with an addition to 0.5% flour, complexfort-type composition, according to the composition: 5% acid

RO 116517 Ascorbic wheat, 15% wheat gluten, 20% mono - diglycerides, 28% dextrose, 2% malt flour, 1% L - cysteine, 29% white wheat flour.

For experiments, a white flour, commonly used in bakery, powdered composition, compressed yeast, kitchen salt and drinking water was used. 50

To make white wheat flannel, of 0,500 kg / pcs, a recipe for 100 kg of flour was created, as follows: 50 kg of white wheat flour, 2.5 kg of compressed yeast and 27 kg of water were introduced into the mixer tank. , stir 10 ... 15 min, until the components are completely homogenized, then this mayo is left to ferment 100 ... 120 min, at a temperature of 30 ... 32 ° C, until the final acidity is reached, 55 from 3.0 to 4.2 degrees.

Over the fermented mayonnaise, add 0.5 kg complexfort-enhancing composition, 1.5 kg salt, 50 kg white wheat flour and 28 ... 29 kg water, stir for 12 ... 15 min, then the others operations from the technological process (fermentation, refining, division, molding, final fermentation and baking) follow one another in 60 chronological order, according to the known technological instructions.

Example 2. Proceed in the same way as in Example 1, except that an amount of 0.7 kg complexfort-enhancing composition was used, according to the composition: 7% ascorbic acid, 20% wheat gluten, 25% esters of mono - diglycerides with diacetyltartaric acid, 30% dextrose, 1.5% malt flour, 0.5% protease 65 fungus, 16% white wheat flour.

In order to make 0,500 kg / pcs white wheat flannel, 50 kg white wheat flour, 2.5 kg compressed yeast and 27 kg water were introduced into the mixer tank. Knead 10 ... 15 minutes, until the components are homogenized, then the mayo is left to ferment 100 ... 120 minutes, until the final acidity is reached. 7 o

Over maya, 0.7 kg complexfort-enhancing composition is added, 1.5 kg salt, 50 kg white wheat flour and 28 ... 30 kg water, further proceeding according to the known technological instructions.

Example 3. Proceed in the same way as in Example 1, except that an amount of 0.8 kg of complexfort-enhancing composition was used, according to 75 composition: 3% ascorbic acid, 12% wheat gluten, 25% dextrose, 30% stearoyl 2 sodium lactylate, 1.5% α-amylase, 10% lecithin, 2% calcium acetate, 5% guar gum, 0.5% L-cysteine, 11% wheat flour.

In order to make 0,500 kg / pcs white wheat flannel, 50 kg white wheat flour, 2.5 kg compressed yeast and 27 kg water were introduced into the mixer tank. The mixture is stirred for 10 to 15 minutes, until homogenized, and then the mayo is left to ferment for 1Ό0 ... 120 minutes, until the final acidity is reached. Over maya, 0.8 kg complexfort enhancement composition, 1.5 kg salt, 50 kg white wheat flour and 29 ... 30 kg water are added, proceeding according to the known technological instructions.

Example 4. Proceed in the same way as in Example 1, except that 85 was used 1 kg of complexfort-enhancing composition, according to the composition: 10% ascorbic acid, 30% wheat gluten, 5% starch, 5 % carboxymethylcellulose, 25% mono-diglycerides, 10% dextrose, 1% α-amylase, 0.5% potassium sorbate, 0.8% bacterial protease, 12.7% white wheat flour.

In order to make 0,500 kg / pcs white wheat flannel, 50 kg of white wheat flour, 2.5 kg of compressed yeast and 27 kg of water were introduced into the mixer 90. Knead 10 ... 15 minutes, until homogenized, then the mayo is left to ferment

RO 116517 Bl

100 ... 120 min, until the final acidity is reached. On top of the fermented mayonnaise, add 1 kg complexfort-enhancing composition, 1.5 kg salt, 50 kg white flour 95 wheat and 28 ... 30 kg water, proceeding further, according to the known technological instructions.

The samples with the addition of complexfort type enhancement composition have a higher protein intake than the control sample.

Hydration capacity, and therefore the technological efficiency is superior to ioo samples with addition to control samples.

In the additive samples, the effects caused by Bacillus mezentericus, respectively the disease of the stretch, were not detected, in an interval of up to 120 h of storage at 25 ° C, this time period being prolonged proportionally with the increase of the percentage of addition of acetate. calcium.

105 The dough with the addition samples had physical - mechanical characteristics significantly higher than the dough of the control sample, the elasticity, the stability, the degree of mechanical workability improving with the increase of the addition percentage.

Bread samples obtained, stored in clean, dry rooms, protected from moisture and foreign smells, at a temperature of about 20 ... 25 ° C, were examined at 24, 48, 72, 96 and 120 h, regarding the properties organoleptics (taste, appearance, aroma), physical-chemical properties (moisture, core, porosity, elasticity, acidity, volume) and on the degree of freshness.

The conclusions of the determinations were the following: after 24, 36 and 48 h, the samples with the addition of complexfort type enhancement composition had higher values 115 with 8 ... 32% of the bread volume, a higher elasticity and porosity, compared to those provided in the norms in force, the appearance and taste being superior, compared to the control sample, which after 12 h, has undergone important changes.

At the same time, the shelf life of bread and bakery products is increased, the -amylase activity of wheat flour could be corrected, with an appropriate 120-amylase quantity being added, so that the drop rate is 200. 250 s, and the wheat flour deformation index could be corrected, by the addition of protease or L - cysteine, in order to obtain the optimum indices between 12 ... 15 mm.

Also, the addition of specific enzymes ensures the quality of 125 constant baking, of wheat flour.

Claim

Claims (1)

Complexfort-enhancing composition for bread and 130 bakery products, based on ascocbic acid, wheat gluten, gum - guar, carboxymethylcellulose, dextrose, starch, malt extract and possibly a-amylase or malt flour, lecithin, mono -diglycerides, esters of monodiglycerides with organic fatty acids such as acetic, lactic, citric, tartaric, monoacetyl-tartaric and diacetyltartic, sodium or calcium stearoyl 2-lactylate, skimmed soybean meal or soy protein concentrate, 135 calcium acetate , calcium or sodium propionate, sorbic acid or calcium, sodium or potassium sorbate and white wheat flour, characterized in that it is made up of 1% ... 10% ascorbic acid, wheat gluten 10% ... 60% and / and gum - guar 5% ... 60% and / and carboxymethylcellulose 5% ... 60%, dextrose 5% ... 30% and / and starch 2% RO 116517 With '... 20% and / and malt extract 2% ... 20%, to which may be added a -amylase or' malt flour up to 20%, lecithin up to 40%, mono-diglycerides up to 40%, esters of mono-diglycerides with organic fatty acids such as acetic, lactic, citric, tartaric, monoacetyltartaric, diacetyltartaric up to 40%, stearoyl 2-calcium lactate or sodium up to 30%, skimmed soybean meal or soy protein concentrate up to 10%, calcium acetate up to 30%, calcium or sodium propionate up to 20%, sorbic acid or calcium sorbate, sodium or potassium up to 10%, fungal or bacterial protease up to 10 %, lipoxygenase up to 5%, lipase up to 9%, glucoxidase up to 10%, hemicellulase up to 8%, L - cysteine or cysteine hydrochloride up to 10% and white wheat flour up to 60%, percentages being expressed by weight.