TR201515719A2 - BREAD Yeast MIXTURE AND PRODUCTION METHOD - Google Patents

Abstract

In general, the invention relates, in principle, to a bread yeast mixture and a method of production which will provide a standard bread production from the yeast and paste developer to the food codex and notifications.

Description

DESCRIPTION BREAD YEAST MIXTURE AND PRODUCTION METHOD Technical Area The invention is made with wheat flour and various other usable flours (rye, bran, whole wheat, etc.). It relates to a baker's yeast mixture used in industrial bread production.

Invention will provide a standardized bread production in accordance with the food codex and notifications. It is related to the baker's yeast mixture.

State of the Art Yeasts are microorganisms that can be found everywhere in nature and consist of a single cell.

Yeast has been one of the most important microorganisms throughout human history. ancient egyptians The use of yeast to make bread dates back to 4000 B.C.

It is stated that the first yeast production took place in 1792 by an Englishman named Mason. is being done. In addition to this, it is related that the first fresh yeast was produced in the Netherlands in 1781. there are also some proofs. But the known fact is that the process was essentially carried out by Louis Pasteur in 1859. it started. This discovery also paved the way for the commercial production of yeast. according to records The first commercial yeast was packaged and entered the market in 1868.

Active dry yeast was developed during the Second World War due to the conditions of the war.

There are many types of yeast. The microorganism called "Saccharomyces cerevisiae" It is the most important type of yeast used in the production of beer, wine and bread since ages.

Yeasts reproduce by budding and use sugar as a carbon source for their growth. they have needs. During their production, besides sugar, oxygen, nitrogen, phosphorus, minerals and They need vitamins. Sugar called molasses as the basic raw material in yeast production by-product of the factories are used. Molasses fulfills most of the yeast's requirements. It has 'features to meet'.

Yeast can be used in baking as a result of the privilege of its metabolism. distinguishes it from other microorganisms. Bread, as well as leavening It is also used in other productions that require Pastry; Other necessary for sugar and yeast It is an environment where nutrients are found in sufficient quantities. Yeast entering the dough medium is the first instantly wakes up from sleep and comes alive. The sugar in the medium is consumed by the yeast. turns into carbon dioxide. This gas released causes the dough to rise.

Yeast also plays a role in the field of biotechnology, thanks to its beneficial physiological properties.

Fermentation industry, environmental technologies, biomedical research, food, chemistry and health It is used in many fields such as industry.

With the use of yeast, as mentioned above, bread can be made. Known there are many types of bread; these; wheat bread, cereal bread, oat bread, yellow wheat bread, village bread, rye bread, bran bread, standard white (Turkish) bread, crescent seed bread, ruseym bread, hashish bread, olive bread, walnut bread, corn bread, unsalted bread, tandoori bread, bakery bread, baguette, Iavas bread, sesame bread etc. can be listed as.

There is no doubt that bread is the most important food item in human nutrition. However It is difficult to say that the bread is produced with the same qualifications and faultless.

On the contrary, the breads on the market consist of raw materials, production technology and technical knowledge. There are many errors due to incompetence. wheat production in this The share of all the negativities from the stage to the storage, grinding and oven stage. are available. Wherever the faults may originate, it is a wheat country and the people's In our country, the main food source of which is bread, the production of bread without any errors or with the least error. is essential to be realized.

Apart from all these, one of the most important features sought in bread is the bread itself. have a unique taste and aroma, contain no foreign flavor, or have an empty and bland taste is not. Quality raw materials and appropriate technology for faultless or quality bread production. and sufficient technical knowledge is required.

In addition, during the production of bread, dough improvers and dough improvers are added separately to the dough. is added. Since there is no recipe for added dough improvers, the baker is particularly There are problems in the use of dough improvers. This dough improver It determines the ingredients on its own initiative and adds it to the dough. A certain of these Going beyond the standard affects the fermentation process and taste of the dough negatively.

Also, when the baker deviates from the quantity when adding dough improvers, the food codex and it cannot produce a quality and standard product in accordance with the notifications. The reason for these is The baker's inability to control the amount of dough improver usage and excessive bread It can be listed as the use of additives. class, “fermented bread dough prone to fermentation.” is a titled find. This invention To stabilize the fermentation of baker's yeast during the preparation phase, a The use of yeast is a part of the dough used in bakery containing this yeast. the composition of a baked or fresh product from the composition of the dough used in bread making. concerns a method for its preparation.

Another application encountered in the literature, application number EP01204983.9, “Liquid bread the invention titled "enhancing", according to the weight of the total composition, 30 to 94% by weight of oil and/or the fat mimic component, 1 to 10% by weight of triglyceride oil, based on the weight of the total composition; and 5 to 40% by weight of the total composition, with a high melting point and more than 20 an emulsifier having a lower iodine value, and the total composition by weight, containing 0 to 60% by weight additional bread improver additives. contains a component, which is divided into particles, the 'Feature' in which the component is extended Helps to keep the component consisting of separate particles in suspension during storage It's about forming a crystal lattice.

Another application encountered in the literature is; Reference number EP037'22552.1, “Dry yeast combination." yeast (as a dry yeast ingredient) and 0.1-10% by weight salt of a C12-024 fatty acid and 0-5% by weight of a formulation aid and 0-10% by weight of a dough or bread improver A product containing 2-8% water by weight of processing aid and yeast dry matter. describes a dry yeast composition and processes for preparing such a composition.

When the applications are examined, the initiative of the baker is not required during the production phase of the bread. No invention has been found that will standardize bread production without

As a result, improvements are made regarding baker's yeast, therefore, the above mentioned innovative solutions that will eliminate the mentioned disadvantages and bring solutions to existing systems. a product is needed.

Purpose of the Invention The present invention satisfies the above-mentioned requirements, eliminates all disadvantages. It is about the baker's yeast mixture and its production method, which removes it and brings some additional advantages.

The primary aim of the invention is to eliminate the disadvantages arising from raw materials and to produce bread. is to be produced in a standard way. In this way, the optimum volume of each bread to have a bright crust color, to have a smooth and homogeneous porous internal structure. will be provided.

Another object of the invention is the baker's initiative when placing bread improvers. to prevent its use. In this way, the baker maybe knowingly The deterioration of the standard of the bread was prevented with the raw materials that it unknowingly put. will be.

Another object of the invention is to add a dough improving agent other than yeast to the baker's bread dough. Since there is no specific recipe, the excess raw materials it puts are prevented. will be. This reduces the consumption of excess raw materials and controls the raw materials used. it ensures that it is taken under.

Another aim of the invention is to use two different raw materials during the production of bread dough. is to ensure that only one raw material is used instead. This is both the baker's confusion. Yeast and dough improver to realize the above-mentioned benefits of the invention are used together. As for yeast; with applied innovation; to live crumbled, pressed flatbread or liquid yeast is used. As a dough improver; applied in the innovative product; enzymes, emulsifiers, soy flour, hydrocolloids and antioxidants is used.

The embodiment of the present invention and the best use of its advantages with additional elements In order to be understood, it should be evaluated together with the figures explained below.

Detailed Description of the Invention In this detailed explanation, preferred embodiments of the baker's yeast mixture, which is the subject of the invention, only for better understanding of the subject and no limiting effect described in a way that does not constitute.

The invention generally complies with the food codex and communiqués consisting of yeast and dough improver, with the bread yeast mixture and production method that will provide a standard bread production. In the table below, the usable percentages by weight of the said ingredients and preferred percentage amounts are given: Feature Name By Weight Preferred Weight Can Be Used Amount (%) Amount (%) Dough improver 10 1 - 15 Yeast and dough improvers constitute the characterizing feature of the invention.

Properties of Invention Talking Raw Materials: one . Maya Yeast produces carbon dioxide by consuming the sugars in the dough and allows the dough to rise.

The yeast used can be crumbled flatbread, pressed flatbread or liquid yeast. 2. Dough improver: Dough improvers; It contributes to the maturation of the dough, water retention of the dough easier and more comfortable production by increasing the capacity of the dough, increasing the dough workability. It ensures that the product is made volumetric by balancing the fermentation stability. It optimizes the growth of the product, improves the internal structure of the product, thus making it more robust and It provides a more homogeneous pore structure, delays bread staling, crust It improves color and texture. Different dough improvers to do all this is used. These dough improvers; enzymes, emulsifiers, soy flour, hydrocolloids and are antioxidants. is as follows: Feature Name By Weight Preferred Weight Can Be Used Amount (%) Amount (%) Enzymes 0.5 0 _ 1 Emülgat'or 0 _ 10 Soy flour 0 _ 10 Hydrocolloids 0.5 0 _ 1 Antioxidants 1 0 _ 2 Total (Dough improver) 10 145 2.1. Enzymes: Dough-forming enzymes have different functions, but they also catalyze chemical reactions. They are biomolecules that make up, in other words, the activation energy of a chemical reaction. They increase the reaction rate by reducing it and do not undergo chemical changes at the end of the reaction. 2.1.1. Amylase: Amylase enzymes hydrolyze the glucose bonds of polyglucans and therefore with hydrolases. are classified in the same group. Subgroups as glycosidases and polysaccharidases they are defined.

Amylases used in bakery 0i-1,4-glucan glucanohydrolase (o-amylase) and 0i-1,4-glucan maltohydrolase (it is ß-amylase. oi-amylase randomly breaks oi-(1-4)-glycosidic bonds, branching When it reaches the points, it does not break the oi- (1-6)-glycosidic bond and continues its function by bypassing it.

By hydrolyzing the damaged starch in flour, they form short and straight chain dextrins. ß- Amylase provides the formation of maltose.

Amylases simply break down starch in flour into simple sugars. Like this yeast creates carbon dioxide gas using simple fermentable sugars in the medium and makes the dough rise. Amylase also improves the color of the bread crust, More porous bread structure and better volume during baking. they get it. 2.1.2. Hemicellulases. pentosanases. xylanases: Hemicellulases or pentosanases. cellulose, hemicellulose, or cellulose in wheat and rye flour breaks down pentosans. Hemicellulose is a polysaccharide found in the cell wall and is derived from sugar. more but less complex than cellulose.

Polysaccharides, pentosans, which are around 2-3% in flour, except starch It is called hemicellulose. Pentosans water up to ten times their weight they can pack. Hemicelluloses consist of different sugars such as xylose and arabinose besides glucose.

These structures, which are called xylan or arabinoxylan, can be used as xylanase, arabinoxylanase or general They are broken down by the enzymes called pentosanase. Approximate water added to dough Pentosans; are collected under two groups as water-soluble or insoluble.

Particles that do not dissolve in water have negative effects on the dough.

These particles, which are insoluble in water through the hemicellulase enzyme, are formed in high molecular weight. are converted to water-soluble polysaccharides. This also allows the dough to lift water and the dough increases its viscosity.

Hemicellulases or pentosanases, cellulose in wheat and rye flour, hemicellulose or breaks down pentosans. Pentosans, which are broken down by hemicellulase enzymes, It ensures its distribution in the dough and easy processing of the dough. hemicellulase enzymes Thanks to the pentosans, the disintegration of the water in the dough and the easy it allows it to be processed. Fermentation tolerance, baking stability, oven growth and bread increases its volume. It positively affects the internal structure and stability of the bread. 2.1.3. Lipases: They are also known as lipolytic enzymes. Lipase, phospholipase and galactolipase, flour and bakery These are the lipolytic enzymes used in the industry. Lipase enzymes break down non-polar triglycerides in flour. mono- and diglycerides, polar phospho- and galactolipids more hydrophilic (better water-soluble) shows. Although the amount is small, they are found in areas close to the protein. They are more effective than externally added emulsifiers.

With these properties, lipases increase dough stability and fermentation stability. It increases the holding capacity of (carbon dioxide), reduces dough stickiness, It makes it white and fine-pored. 2.1.4. Glucose Oxidases: Glucose oxidase enzyme produced from fungal origin converts glucose into gluconic in the presence of oxygen. It converts it to acid and at the same time provides the formation of hydrogen peroxide. an oxidizing substance conversion of hydrogen peroxide, ascorbic acid to DHA (dehydroxyascorbic acid), in reactions such as oxidation of glutathione and establishment of disulfide bonds in gluten. takes place.

GLUCOSE + H20 + 02 W GLUCONIC ACID + H202 It has been observed that doughs containing glucose oxidase enzyme are drier. In this way, processing provides convenience. In addition, higher amounts of hemicellulase and amylase are used. More voluminous breads can be obtained because it allows 2.1.5. Proteases: By kneading the dough, gliadin and glutenin, which form gluten, are separated from each other, and gluten is straight. gliadin is released as it becomes a chain. Straight chain gluten parallel to each other come and are connected to each other by disulfide bonds. Thus, gluten elasticity, bending and bending ability, the dough surface gains a smooth structure. Protease enzymes, gluten protein breaks disulfide bonds. Therefore, first of all, the dough should be soft and the structure should be completely causes fragmentation.

Especially in strong hard wheat flours, gluten structure is broken down and dough softness and Protease is used to increase its elasticity. Dough with the addition of protease viscosity, resistance to kneading and kneading time decrease, viscoelastic properties improve.

With the effect of proteazine, the machinability of the dough increases and the bread texture becomes homogeneous. lets it be. Protease enzymes should be used in a controlled manner. Proteolysis occurs If it comes off, the peptide bonds break down excessively, the gas holding feature of the dough is weak and sticky, a weak dough is formed. 2.2. Emulsifiers: Emulsifiers, also known as surfactants, are generally low They spread in the environment in high concentrations and change the surface behavior of liquids.

Although the mechanism in bread dough is not fully understood, the basic principles of emulsifiers its functions can be summarized as follows: optimum gluten by complexing with flour proteins to promote the development of bread, by making a complex with wheat amylose, then delaying its crystallization and hardening and thus preventing the staling of the bread. emulsifying and reducing stickiness thanks to its hydrophilic-lipophilic properties. do the job of oils. Emulsifier, protein and starch, forming a triple film and ensures that it is retained by starch.

Emulsifiers used in bakery are dough strengtheners and bread softeners. are classified into two categories.

Bread softeners keep the bread soft at the beginning and reduce the staling rate. They are used for delay. Amylose, whose specific molecules are the linear fraction of starch form a helix complex with the By acting as a sticky crystal, it prevents the separation of swollen starch granules.

Dough strengtheners, on the other hand, bind to the protein fraction in flour, namely gluten. Gluten Proteins are responsible for the gas holding capacity and elasticity of the dough.

Dough strengthening emulsifiers, with the help of various protein fractions and free hydrogen they form a complex. These complexes link the lipids of flour and other components. effects.

The most commonly used emulsifiers in bakery are DATEM (diacetyl mono- and diglycerides). tartaric acid esters), lecithin, mono- and diglycerides, SSL (sodium stearol lactate), CSL (calcium stearol lactate) are polysorbates.

Gluten proteins are responsible for the gas holding capacity of the dough and its elasticity. is responsible. In this way, dough stability increases, bread volume increases. 2.3. Soy flour: Soy flour obtained by roasting and grinding soybeans, high quality protein Although rich in terms of; It is an excellent source of iron, calcium and B vitamins.

Thanks to soy flour, which can be used in bread production and all bakery products, both the product cost can be reduced and quality is increased. Water retention of the dough during baking increases your ability. In addition, thanks to the lipoxygenase enzyme it contains, the dough and therefore It makes the inside of the bread white. 2.4. Hydrocolloids: Hydrocolloids, starch derivatives, cellulose derivatives, gums and other hydrocolloids are divided into four groups. In addition to being used as a stabilizer, viscosity increaser, gelling agent and They are polymers containing high molecular weight polysaccharides with stabilizing functions.

It is highly hydrophilic and contains water more than 100-500 times its own weight. they can hold.

Guar gum, which hydrates when dissolved in water, rapidly increases the viscosity of the product it is added to, It reaches about half of its final viscosity value within 10-15 minutes of heating. neutral guar gum in the structure; Compatible with other food components, starch, cellulose, agar, K- carrageenan and xanthan interact with gum.

Guar gum is used in bakery production; water binding property of dough, yield and kneading It increases the tolerance of the product, extends the shelf life of the product with its water retention feature, and improves the bread structure.

Xanthan gum, in addition to its use as a viscosity increaser, is a binder, emulsion. stabilizer and emulsifier are used as surfactants. high concentration of salt It is stable in solutions containing enzymatic degradation. xanthan gum; low high viscosity at high concentrations, little change in viscosity at varying temperatures, and wide It has properties such as excellent stability in a pH range. Also good freeze-thaw stability and shows remarkable suspension characteristics.

When used in bread production, it increases the water binding and dough consistency, and improves the rheology of the dough. It regulates its properties, provides a finer porous structure in bread, increases the volume of bread.

Modified starches are among the products preferred in bread making in the group of hydrocolloids.

Starch consists of straight chain amylose and branched amylopectin units.

Amylose consists of 500-2000 glucose units containing 1,4-D-glucosidic bonds. amylopectin On the other hand, straight chains of 20-30 glucose units linked by 1,4-D-glucosidic bonds are composed of 1,6-D-glucosidic It consists of hundreds of branches formed by the connection of the vineyard. Starches 20-25% amylose and 75-80% Contains amylopectin. Starch modifications are carried out by four methods: hydrolysis, oxidation, cross-linking and substitution. The purpose of the modification is to reduce the physical and to change its chemical properties and to improve its functional properties. natural starch It does not gel in cold water, does not turn into a jelly, its amylose tends to retrogradation. modified When starch is added, binding, coating, recovery, emulsion stabilization, low Its gelling, water holding and thickening properties increase in temperature. 2.5. Antioxidants: The main oxidizing (oxidant) substances used in flour and dough making; L-AA (CsHsOs), potassium bromate (KBrOs), calcium bromate (CaBrOs), potassium iodate (KIOs), calcium iodate (CalOs), calcium peroxide (CaO2) and azodicarbonamide (C2H4N402)=. Electron Oxidizing substances involved in oxidation, which is a chemical event based on the transfer of They gain electrons and become effective on the protein bonds in the gluten molecule. These, in terms of its general mechanism of action, the neighboring proteins found in gluten proteins during kneading by oxidizing the SH groups between molecules by converting them to S-S bonds They stabilize the gluten matrix and strengthen the dough structure. So bread They help improve quality. Change of SH groups by oxidation and The degree of change in the physical properties of the dough depends on the properties of the oxidant used, depends on the amount and reaction time. Prepared using oxidizing agents depending on the strengthening of the gluten structure of the dough; the development of viscoelastic qualities, in this way, their gas holding capacity is increased, they are less sticky, they make splashes and breads; they have a better volume, their shells are smooth they show a line opening, the pore structures of the bread crumbs are small and thin-walled, On the other hand, its textures have a soft and velvety texture and their shelf life is longer. is reported.

L-Ascorbic Acid (L-AA) or commonly known as vitamin C; CGHSOG closed formula It has a molecular weight of 176 gi'mol, a melting point of 192 CC, and is natural in many herbal products. as a compound. L-AA, which has a stable structure in the crystalline state, it can be easily disintegrated on the go; oxidation with the effect of oxygen, heat and light. is coming.

Elimination of some defects caused by the composition of flour in bread making and bread Various additives are widely used today in order to improve their qualities. is used. Among these additives, L-AA has a very special and important place. L- AA, 'Especially in bread making with the "mechanical dough maturation" method, sulfhydryl Dough, which is widely used for the conversion of groups to disulfide bonds. and it is an ingredient that improves the quality of bread. Gluten dough with the formation of disulfide bonds The ('02) structure is strengthened, thus the gas holding capacity of the dough increases, the volume of the bread is increased. rises and the cellular structure improves.

Production Process' Homogenize the pre-produced dough and dough developer at room temperature. are mixed. Then the prepared mixture is packaged. Packaging of the mix It is in the form of packaging by pressing or packaging as crumbled yeast.

Then the packaged mixture is cooled to 0 - 4°C. Packed last baker's yeast mixture can be shipped in the cold chain.

Baker's yeast mixture, which is a mixture of dough improver and yeast; of bakers it will prevent the problems it has experienced and standard bread production will be ensured.

Giving an example of baker's yeast mixes with the ratios mentioned in the table above if necessary; Pressed flatbread or crumbled flatbread with 25-40% dry matter, or Adding 0/o 1 - 15 dough improver to liquid yeast containing minimum 16% dry matter After homogeneous mixing is achieved, the mixture is pressed and in crumbled form. or packaged in liquid form, cooled to 0-4“C and shipped in a cold chain. covers.

Another example is; pressed flatbread with 30-35% dry matter as yeast or crumbled yeast, or liquid yeast with a minimum dry matter content of 16%, 1-15% dough improver is added. After homogeneous mixing is achieved, the mixture, It is pressed, packed in crumbled form or in liquid form. Then to O-4°C It is cooled and shipped in a cold chain.

In other words, to summarize the 'production process'; dough improvers mentioned above and determining the rate of use of yeast, ensuring a homogeneous mixture, packaging, cooling to 0-4°C and shipping without breaking the cold chain. a) Preparation of dough improver and yeast at specified intervals, b) Mixing the prepared composition homogeneously at room temperature, c) Packing the homogeneous mixture in the appropriate form, d) Storing the packed homogeneous mixture at 0-4°C 50, e) To be shipped without breaking the cold chain, contains the steps.

The packaging process of the baker's yeast mixture; packaged as liquid yeast, pressed in the form of packing as flat sheets or packing as crumbled sheets can happen.

Breads made with a mixture of standard dry mava and yeast, which is the subject of the invention. Comparing the results of the analyzes: Below is the result of the analyzes of the standard yeast yeast and the yeast mixture, which is the subject of the invention. is seen. Table 1 Sensory analyzes of the breads obtained with the mentioned yeasts. It is a comparison table. In this table, crust and crumb color, as well as bread The internal structure is also compared.

Table-1: Sensory evaluation results of breads.

Parameter Standard Fresh Yeast Yeast Mix Shell color Matt and light color Glossy and brown Bread crumb color Cream White Bread texture Large and small Homogeneous Table 2 shows the fermentation obtained with the specified yeast and yeast mixture. gives the results. In this table, while the fermentation process is similar, the volume of the bread; It is seen that it is more in the yeast mixture compared to standard fresh yeast.

Table-2: Fermentation evaluation results of breads.

Parameter Standard Fresh Yeast Yeast Mix Fermentation time Similar Similar Bread volume (%) 80 100 BREAD YEAST MIXTURE AND PRODUCTION METHOD In general, the invention is based on yeast and dough developer to food codex and papers. baker's yeast mixture and 'production', which will provide a suitable, standard bread production relates to method.

Claims (9)

REQUESTS 1. The invention is a baker's yeast mixture that will provide a standard bread production in accordance with the food codex and communiqués. It contains yeast and dough improver together. 2. It is a baker's yeast mixture according to claim 1, its feature is; It contains 85-99% yeast and l-15% dough improver by weight. 3. It is a baker's yeast mixture according to claim 1, its feature is; said yeast is one selected from the group consisting of crumbled flatbread, pressed flatbread or liquid yeast. 4. It is a baker's yeast mixture according to claim 1, its feature is; said dough improver; selected from the group consisting of enzymes, emulsifiers, soy flour, hydrocolloids and antioxidants. 5. It is a baker's yeast mixture in accordance with the request, its feature is; said dough improver; It contains 0 - 1% enzyme, 0 - 10% emulsifier, 0 - 10% soy flour, 0 - 1% hydrocolloids, and 0 - 2% antioxidants selected from the group of individuals or combinations. 6. Invention is a baker's yeast mixture production method, and its feature is; - Preparation of dough improver and yeast at the determined usage rates, Mixing the prepared components homogeneously at room temperature, - Packing the homogeneous mixture in the appropriate form, Cooling the packaged homogeneous mixture to O-4°C, - Shipping it without breaking the cold chain. 7. It is the production method of baker's yeast mixture according to the request, and its feature is; The packaging of the baker's yeast mixture - as liquid yeast, includes the process step. 8. It is a baker's yeast mixture production method according to claim 6, and its feature is; The packaging of the baker's yeast mixture - Packing as pressed flatbread includes the processing step. 9. It is the production method of baker's yeast mixture in accordance with the request, and its feature is; The packaging of the baker's yeast mixture includes the process step of packaging it as crumbled flatbread.