WO1990000008A1

WO1990000008A1 - Improved bread compositions and method for preparations thereof

Info

Publication number: WO1990000008A1
Application number: PCT/US1989/001684
Authority: WO
Inventors: Ian W. Cottrell
Original assignee: Gaf Chemicals Corporation
Priority date: 1988-06-27
Filing date: 1989-04-24
Publication date: 1990-01-11
Also published as: AU3549389A

Abstract

A bread composition which provides for the baking of bread products exhibiting improved staling characteristics as well as loaf volume, appearance and eating qualities. The composition is composed of standard bread formulations, including starch, water and leavening agent and an anti-staling effective amount of polyvinylpyrrolidone or a combination of polyvinylpyrrolidone with sodium-2-stearoyl lactylate. Methods for utilizing the inventive composition are also disclosed.

Description

IMPROVED BREAD COMPOSITIONS AND METHOD FOR PREPARATIONS THEREOF

BACKGROUND OF THE INVENTION

I. Field of the Invention

This invention relates to the field of bakery products and, in particular, improved bread compositions exhibiting excellent resistance to staling and a superior softness.

II. Description of the Prior Art

Bakery products and, in particular, breads, are relatively highly perishable, such as, white pan breads and rolls. Consequently, the food product must be distributed relatively quickly after manufacture, unless it is frozen. Attempts have been made to improve the staling resistance of bread, as well as to improve the other desirable characteristics of the bread. In particular, various surfactants, emulsifiers and bread strengtheners have been utilized to effect an improvement in such characteristics. Even so, the baking industry is constantly in need of bread precursor compositions which will provide even better improvement with respect to staling and these other properties.

Such breads are conventionally prepared by either the sponge-dough or the continuous methods. standard formulations for white pan breads and other types of breads prepared by such methods are known, e.g., the straight dough and the so-called "no time" procedures. See "Wheat Chemistry and Technology", Y. Pomeranz, American Association of the Cereal Chemists, 1964.

SUMMARY OF THE INVENTION

I have discovered a novel bread composition which, upon processing, exhibits superior bread staling character¬ istics as compared to those compositions incorporating in¬ gredients previously used for such purposes. In particular, I have discovered that by the addition of an anti-staling effective amount of polyvinylpyrrolidone to the initial bread composition, the ultimate product exhibits substan¬ tially improved staling characteristics. In addition, im¬ provements with respect to overall processing are also realized.

In addition, I have discovered that by the util¬ ization of polyvinylpyrrolidone in combination with a known emulsifier, namely, sodium-2-stearoyl lactylate (SSL), improvements above and beyond those which would be expected from this combination with respect to bread staling, as well as the overall quality of the bread, including the loaf volume, appearance, and eating qualities, are obtained. DESCRIPTION OF THE PREFERRED EMBODIMENT

As noted, breads can be made by a number of methods, the most prevalent method being known as the sponge-dough process. This involves the preparation of a sponge of flour, yeast, yeast food and water as well as any activating enzymes. The mixture is allowed to ferment. The remaining ingredients which serve to develop the gluten in the dough are then mixed and the dough allowed to stand for a given period of time known as the floor time. Thereafter, the dough is cut and shaped. If the bread is to be a conventional pan bread, then the dough is placed in appropriate sized and shaped pans and permitted to rise, i.e., to proof. If the bread is to be a hearth bread, then the dough is not put in a pan, but rather, is baked directly in the hearth. Nevertheless, the present invention is adaptable to a variety of different types of breads and shows improvements with respect to the properties of the bread in each case.

Typically, breads are made by initially mixing starch with water, yeast, yeast food, and other materials, e.g., surfactants, preservatives, and the like. Typical bread making ingredients and processes are disclosed in "Bread and Other Baked Products", G. Spicker and Y Pomeranz, Ullmann's Encyclopedia of Industrial Chemistry, Vol. A4, Fifth Edition, p. 331-389 (1985), Baking Technology and Engineering, Second Edition, Avi Publishing Co., Inc., S.A. Matz, ed. , 1972, and Baking Science and Technology, Volume 2, Siebel Publishing Co., Chicago, E.J. Pyler, 1973.

In the present invention, the inventive ingredi¬ ents may be added to the flour mixture initially, or, for example, in the sponge-dough process, may be added after the sponge has been prepared and has undergone an appropriate amount of floor time. The amount of the inventive ingre¬ dient depends on the overall effect desired. Generally, the amount of polyvinylpyrrolidone added is that which provides the desired anti-staling effect for the specific bread pro¬ duct. Generally, this is in the range from about 0.05 to 5 % by weight based on the flour, preferably 0.1 to 2 % by weight, and most preferably, 0.2 to 1 % by weight.

When the polyvinylpyrrolidone is used in conjunc¬ tion with SSL, the amount of polyvinylpyrrolidone to SSL is in the range from about 8 : 1 to 0.5 : 1, and preferably from about 3 : 1 to 1 : 1.

With respect to the polyvinylpyrrolidone utilized, it must be of a purity sufficient for use as a food addi¬ tive. Other than this requirement, there are no other stringent requirements concerning the purity of the PVP. The molecular weight of the polyvinylpyrrolidone used is generally in the range from about M_w = 2 x 10⁶ to 5 x 10⁴, preferably from about 1 x 10⁶ to 6 x 10⁴, and most prefer¬ ably from 60,000 to 70,000. See "Size Exclusion Chromato- graphy of Poly(vinylpyrrolidone) . II. Absolute Molecular Weight Distribution by SEC/LALLS and SEC with Universal Calibration, L. Senak, C. S. Wu, and E. G. Malawer, Journal of Liquid Chromatography, 10(6), 1127-1150(1987).

The following experiments demonstrate the present invention.

Experiment 1: A series of breads were prepared utilizing the straight dough process wherein all of the ingredients needed to produce the dough are mixed in a single step. Four baking tests were performed utilizing two different concentrations of polyvinylpyrrolidone (AT-1250, M_w = @ 6 x 10^, M_n = @ 1.3 x 10^) and two concentrations of SSL (Emplex, J. C. Patterson Company). A control was also evaluated. The samples were evaluated by sensory perception test, scoring and softness retention examination using a compressimeter at four time intervals, namely, after 24 hours, 48 hours, 72 hours and 96 hours following baking. The compositions and processing parameters utilized as well as the results of the evaluations are shown in Tables 1-5. Table 1

Evaluation of Flour

Moisture 14 2

Ash 0 ,46

Protein (N x 5.7) 11.85 %

Falling Number Value - 242

Table 2 Dough Formulation

Control Exp. I Exp. II Exp. Ill

The foregoing results show a significant improve¬ ment in both the bread volume and quality when polyvinylpyr¬ rolidone is present in the formula. In particular, levels of 1% PVP and 0.375% SSL, improvements in the retention of crumb softness are exhibited.

Experiment 2: Preparation of sweet dough breads. Recent trends in the baking industry have been to¬ wards richer, sweet dough products in order to maximize the tenderness and moistness of the bread. A standard formula for medium, rich sweet dough designed basically for yeast- raised products, such as, sweet rolls, coffee cakes, form cakes and the like were prepared in four baking tests. Dif¬ ferent levels of PVP (0.5% by weight, 1.0% by weight, and 2.0% by weight) along with a control were tested. The com¬ positions of the doughs, and parameters of the processes used as well as the evaluation of the breads are set forth in Tables 6-11.

Table 6

Table 8

Dough Formulation

Control Exp. I Exp. II Exp. Ill

Table 9^'

Processing Conditions

Sponge Mix Time (min. )

Sponge Temp. °F.

Fermentation Time (hrs.)

Dough Mix Time (min.)

Dough Temp. °F.

Dough Consistency

-Dough Make-up Characteristics

Proof Time (min. )

Baking Time (min. )

Baking Temp. °F.

Scaling Weight (gm)

Table 10

Evaluation of Breads

Exp. II Exp. Il

4.2 4.4

Very Good Very Go

Even Even

Very Soft Very So

Good Good

Good

96 96

Normally, for sweet doughs, the flour and yeast used are more heavily burdened with fats and sugar as opposed to straight dough. Additional yeast is also normally added at the dough stage in order to sustain an active level of fer¬ mentation in the presence of the high sugar levels.

The results show that there is an improvement^in both dough and bread quality by using PVP in the original formulations. Indeed, at 1.0% and 2.0% by weight levels of PVP, improvements in the consistency and make-up character¬ istics of the dough are obtained. Also, improved retention of crumb softness is exhibited with PVP present. At levels of 2.0% PVP, the sweet bread developed a slightly soapy flavor 72 hours following baking.

Experiment 3: Frozen Dough

The standard formula for sweet, soft, yeast-raised rolls was utilized using a straight no-time method. Four baking tests were performed utilizing three different levels of PVP and a control. The bread samples were evaluated as in the previous examples and also evaluated for softness retention at intervals of 24, 48, 72, 96 and 120 hours. The results and compositions as well as processing parameters are shown in Tables 12-16.

**

In order to produce a sweet dough suitable for freez¬ ing, it is important that the gluten structure be strong in order to maintain the gas retention. This is because freez¬ ing has a tendency to weaken the structure which results in reduced volume and poor bread quality. In order to overcome the harmful freezing effects, 2% of wheat gluten was added. Also, double the normal amount of yeast was utilized. Table 14

Processing Conditions

Control Ex . I Ex . II Ex . Ill

Dough Mix Time (min. ) Dough Temp. °F. Dough Consistency

Water Temp. °F. Intermediate Proof (min.) Freezing Time (hrs.) Thawing Time (hrs. ) Proof Time (min.) Baking Time (min.) Baking Temp. °F. Scaling Weight (gm)

Table 15

Evaluation of reads

Control Ex Ex . II Ex . Il

Specific Value (cc/g) 5.1

General Appearance Fair

Grain Open

Texture Soft

Aroma Good

Flavor Pleasant

Total Score 88

The results show that there is a significant im¬ provement in the dough and bread quality for the frozen sweet breads when PVP is utilized in the dough. Improve¬ ments in the general quality of the finished product, in¬ cluding the volume, texture, grain and general appearance were exhibited. Improved retention of crumb softness as well as consistency and mixing tolerance of the dough were obtained.

Experiment 4: Hamburger Rolls

Hamburger rolls were prepared using the sponge and dough method. Four samples were prepared using two differ¬ ent levels of PVP (0.5% by weight and 1.0% by weight). These were added to either the dough or the sponge stage. The products were evaluated after 24, 48, 72, and 96 hours from baking. The results and preparative data are set forth in Tables 17-20.

The results show that by utilizing polyvinylpyr¬ rolidone in the production of rolls, improvements with re¬ spect to the mixing tolerance of the dough are observed in that the dough becomes difficult to overmix. In addition, there is an improvement in both the make-up characteristics and dough machining properties and a reduction in proofing time. Moreover, a number of physical improvements in the rolls produced in accordance with the invention are ob¬ served. Namely, more uniform and attractive crust color, a more uniform grain cellular structure, a more tender, softer and velvet-like texture, and brighter crumb color are ob¬ tained. Also, improvements in terms of the resistance to staling are exhibited.

Experiment 5; Wheat Breads

A series of four different wheat breads were pre¬ pared by the sponge and dough method, using two different levels of polyvinylpyrrolidone (0.5% by weight and 1.0% by weight) along with a control. The bread samples were evalu¬ ated for sensory perception and retention of softness using a compressimeter test at four different time intervals, i.e., after 24 hours, 48 hours, 72 hours and 96 hours. In addition, samples of the bread after 96 hours following baking were frozen for 24 hours, defrosted and evaluated for softness retention. The results are shown in Tables 21-26. Table 21

Flour Evaluation

Hi h Gluten S rin Flour

***

Table 23

Dough Formulation

Control Exp. I Exp. II Exp. Ill

*** The baking tests were carried out utilizing a wheat bread formula and the above processing conditions. A blend of 50/50 whole wheat flour and high gluten spring white flour were used. To improve the mixing tolerance and strength of the dough, additional wheat gluten and dough conditioner were required. Table 24

Processing Conditions

Control Ex Ex . II Ex . Ill

Sponge Mix Time (min. ) Sponge Temp. °F. Fermentation Time (hrs, Dough Mix Time (min.) Dough Temp. °F. Dough Consistency

Floor Time (min. )

Dough Make-up Characteristics

Baking Time (min.)

Baking Temp. °F.

Scaling Weight (gm)

Table 25 Evaluation of Breads

Control EXE; Exp. II Exp. Il

6.2 6.2 6.2

Very Good Very Good Good

Even Even ^{* "} Even

Very Soft Soft Soft

Pleasant Pleasant Pleasan

Very Good Very Good Good

96 94 94 Table 26

Softness Test (Compressimeter)

Control Experiment I Experiment II Experiment III

The foregoing results show that improved mixing tolerance and dough consistency are obtained by the addition of PVP. Also, improvements in other characteristics of the dough, such as, absence of molding and streaks was obtained. Also, improved retention of crumb softness was achieved.

Experiment 6: Hearth-type Breads

Hearth-baked white breads differ from conventional white breads in two respects. Firstly, they are made with little or none of the enriching ingredients, such as, short¬ ening, sugar and milk. Secondly, they are normally baked directly on the hearth of the oven rather than in a pan.

A standard French bread formula was prepared by the sponge and dough method. Four samples were made utiliz¬ ing two different levels of polyvinylpyrrolidone (0.75% and 1.0% by weight). Two levels of emulsifiers (0.375% and 0.187% by weight) were utilized. The breads were evaluated

•s) for sensory perception tests and retention of softness at four different time intervals, namely, after 24 hours, 48 hours, 72 hours and 96 hours from baking. The results are shown in Tables 27-31.

Table 27 Flour Evaluation

Table 28

Dough Formulation

Control Exp. I Exp. II Exp. Ill

Table 31

Softness Test (Compressimeter)

24 hr. 48 hr. 72 hr. 96 hr.

24

The above results showed improvement in both bread quality and the dough by the use of polyvinylpyrrolidone. Particularly, the doughs had improved consistency and make¬ up characteristics and a shorter proof time. Also, the doughs with a combination of PVP and SSL exhibited improved volume and softer texture. Also, improved crumb softness was obtained.

Experiment 7:

A series of comparison tests were conducted to compare a number of commercially available surfactants utilized in the baking industry with the inventive use of polyvinylpyrrolidone for white breads. For the study, five monoglycerides and a representative dough strengthener, namely, sodium-2-stearoyl lactylate, were used. In this connection, such dough strengtheners may function to improve the mixing tolerance, cell wall strength and bread volume. However, these materials do not always provide crumb soften¬ ing functions equivalent to that of the monoglycerides which are specifically designed for the baking industry. The softening types of emulsifiers have the abil¬ ity to form chemical complexes with gelatinized starch. The complexed starch molecules are restricted from associating with other starch molecules and as a result, such chemical softening agents help to avoid the staling process.

Two levels of polyvinylpyrrolidone (1.5% by weight and 1.0% by weight) were used. They were evaluated in both hydrated and powder form. Also, comparison was made as to the effect of different methods of addition of PVP to the breads, i.e., to the dough, or to the sponge. All of the breads were evaluated for sensory perception tests, scoring and retention of softness using a compressimeter at five different time intervals, namely, 24 hours, 48 hours, 72 hours, 96 hours and 120 hours after baking. The composi¬ tions used, processing conditions and results of the evalua¬ tions are set forth in Tables 32-34.

Table 34

Evaluation of Breads

Softness (Storage in Hours) 48 72 96 120

12 14 16

10 11 16

3. 1.5% PVP to 5.40 90 12 16 22 Sponge (no SSL)

4. 1.0% PVP to Sponge 5.20 92 12 15 20 Hydrated + SSL

5. 1.0% PVP to Dough 6.04 94 11 Hydrated + SSL

9. 0.5% Myvatex 5.40 93 8 8 11 Mighty Soft plus SSL to Dough

10. 0.5% VERV (no SSL) 5.60 92 10 11 12 15

11. 0.6% Durfax 60 plus 5.40 90 9 10 12 16 SSL to Dough - 28 -

Table 34 A

and palmitic acid esters of sorhitol anhydrides and related compounds

The effect of the chemical surface active agents together with PVP on gas production were also investigated. The volume of yeast-fermented products depends upon the evolution of carbon dioxide gas by the yeast. Gas retention is determined by measuring the volume increase of the fer¬ menting dough while the gas production is determined utiliz¬ ing a pressuremeter.

The pressuremeter method is carried out as follows: 10 g of flour (14% moisture basis) and 7 ml of water containing 0.3 g yeast in suspension, are placed in the pressure jar, which previously has been warmed to 30° C. and mixed with a spatula. The Manometer is then screwed on tightly and the apparatus is placed in the water bath. Af- ter a lapse of five minutes to allow the entire system to come to temperature, the manometer is adjusted to zero by opening the valve for an instant, and the time is noted. All the later readings are taken with reference to the ini¬ tial time. It is important to record the gas pressure every hour and after five hours.

The gas production results are shown in Table 35.

Table 35

Gassing Power Test

Crumb Gas Production (millimeters

The effects of polyvinylpyrrolidone on mixing development, dough tolerance, absorption and the physical properties of the dough were investigated using a Rheograph evaluation._. The shape of the Rheograph curve indicates the effect of the ingredients on the dough strength, quality of the flour protein by measuring the elasticity of the dough, the maximum development time, and the tolerance or resis¬ tance to breakdown. The results are tabulated in Table 36,

Table 36

Rheograph Test - Interpretation

Elasticity

Tolerance of Gluten or (Average Resistance Width of Dough Mixing to Fatigue Rheograph

Sample of Absorption Time Breakdown Time Curve)

% (min. ) (min. ) (min. )

Control Flour Protein 64.5 11.0 11.9 22.9 42.4 11.8% (no PVP)

Control Flour plus 64.5 11.2 13.6 24.8 39.8 1.0% PVP

Control Flour plus 64.8 12.0 13.5 25.5 36.4 2.0% PVP

Control Flour plus 65.0 13.0 12.8 25.8 34.6 3.0% PVP

Control Flour plus 65.3 19.5 8.5 28.0 39.8 1.0% PVP & 0.375% SSL (Emplex)

Control Flour plus 65.0 19.5 11.6 31.1 42.8 0.375% SSL

Control Flour plus 64.5 12.0 11.0 23.0 24.2 0.5% of Fungal alpha amylase

The foregoing results show significant improve¬ ments in the bread products as well as the intermediate doughs utilizing polyvinylpyrrolidone as an additive. These results may be categorized as follows: I. Bread baked with 1% of PVP (hydrated) and 0.375% SSL displayed a multiplicity of physical improvements:

1. Grain has a smaller and more uniform cellular structure.

2. Texture is tender and velvety.

3. Volume of experimental bread is larger than that of control.

4. 1% of PVP tends to keep bread softer, flavorful and fresher for more than 5 days. I. Benefits obtained by using 1% of PVP in bread production:

1. Increased carbon dioxide gas production which contributes to better fermented doughs and in¬ creased bread volume.

2. Improved mixing tolerance of the dough (harder to overmix) .

3. Improved the dough machining properties.

Claims

WHAT IS CLAIMED IS:

1. In a formulation of dry ingredients for forming dough including flour, salt, and leavening, the improvement which comprises said formulation containing an anti-staling effective amount of polyvinylpyrrolidone.

2. In a formulation of dry ingredients for forming a dough including flour, salt, and leavening, the improvement which comprises said formulation containing an anti-staling effective amount of a mixture of polyvinylpyrrolidone and sodium-2-stearoyl lactylate.

3. The composition of claim 1 wherein the amount of polyvinylpyrrolidone is from about 0.05 to 5 percent by weigh .

4. The composition of claim 1 wherein the amount of polyvinylpyrrolidone is from about 0.1 to 2 percent by weight.

5. The composition of claim 1 wherein the amount of polyvinylpyrrolidone is from about 0.2 to 1 percent by- weight.

6. The composition of claim 2 wherein the polyvinylpyrrolidone to sodium-2-stearoyl lactylate ratio is from about 8 : 1 to 0.5 : 1.

7. The composition of claim 2 wherein the polyvinylpyrrolidone to sodium-2-stearoyl lactylate ratio is from about 3 : 1 to 1 : 1.

8. The composition of claim 1 wherein the molecular weight of the polyvinylpyrrolidone is in the range from about 1 x 10⁶ to 6 x 10⁴.

9. The composition of claim 1 wherein the molecular weight of the polyvinylpyrrolidone is in the range from about 1 x 10⁶ to 5 x 10⁴.

10. The composition of claim 2 wherein the molecular weight of the polyvinylpyrrolidone is in the range from about 1 x 10⁶ to 6 x 10⁴.

11. The composition of claim 2 wherein the molecular weight of the polyvinylpyrrolidone is in the range from about 1 x 10⁶ to 5 x 10⁴.

12. In a formulation of ingredients for forming a dough including flour, salt, leavening and water, the improvement which comprises said formulation containing an anti-staling effective amount of polyvinylpyrrolidone.

13. In a formulation of ingredients for forming a dough including flour, salt, leavening, and water, the improvement which comprises said formulation containing an anti-staling effective amount of a mixture of polyvinylpyrrolidone and sodium-2-stearoyl lactylate.

14. The composition of claim 12 wherein the amount of polyvinylpyrrolidone is from about 0.05 to 5 percent by weight.

15. The composition of claim 12 wherein the amount of polyvinylpyrrolidone is from about 0.1 to 2 percent by weight.

16. The composition of claim 12 wherein the amount of polyvinylpyrrolidone is from about 0.2 to 1 percent by weight.

17. The composition of claim 13 wherein the polyvinylpyrrolidone to sodium-2-stearoyl lactylate ratio is from about 8 : 1 to 0.5 : 1.

18. The composition of claim 13 wherein the polyvinylpyrrolidone to sodium-2-stearoyl lactylate ratio is from about 3 : 1 to 1 : 1.

19. The composition of claim 12 wherein the molecular weight of the polyvinylpyrrolidone is in the range from about 1 x 10⁶ to 6 x 10⁴.

20. The composition of claim 12 wherein the molecular weight of the polyvinylpyrrolidone is in the range from about 1 x 10⁶ to 5 x 10⁴.

21. The composition of claim 13 wherein the molecular weight of the polyvinylpyrrolidone is in the range from about 1 x 10⁶ to 6 x 10⁴.

22. The composition of claim 13 wherein the molecular weight of the polyvinylpyrrolidone is in the range from about 1 x 10⁶ to 5 x 10⁴.

23. In a process for preserving the freshness of bread for prolonged periods of time while maintaining and improving volume, appearance and other desired characteristics of the bread, said process employing standard formulation of dough ingredients including flour, water, and leavening, the improvement which comprises including in the formulation an anti-staling effective amount of polyvinylpyrrolidone.

24. In a process for preserving the freshness of bread for prolonged periods of time while maintaining and improving volume, appearance and other desired characteristics of the bread, said process employing standard formulatiion of dough ingredients including flour, water, and leavening, the improvement which comprises including in the formulation an anti-staling effective amount of a mixture of polyvinylpyrrolidone and sodium-2-stearoyl lactylate.

25. The process of claim 23 wherein the amount of polyvinylpyrrolidone is from about 0.05 to 5 percent by weigh .

26. The process of claim 23 wherein the amount of polyvinylpyrrolidone is from about 0.1 to 2 percent by weight.

27. The composition of claim 23 wherein the amount of polyvinylpyrrolidone is from about 0.2 to 1 percent by weight.

28. The process of claim 24 wherein the polyvinylpyrrolidone to sodium-2-stearoyl lactylate ratio is from about 8 : 1 to 0.5 : 1.

29. The process of claim 24 wherein the polyvinylpyrrolidone to sodium-2-stearoyl lactylate ratio is from about 3 : 1 to 1 : 1.

30. The process of claim 23 wherein the molecular weight of the polyvinylpyrrolidone is in the range from about 1 x 10⁶ to 6 x 10⁴.

31. The process of claim 23 wherein the molecular weight of the polyvinylpyrrolidone is in the range from about 1 x 10⁶ to 5 x 10⁴.

32. The process of claim 24 wherein the molecular weight of the polyvinylpyrrolidone is in the range from about 1 x 10⁶ to 6 x 10⁴.

33. The process of claim 24 wherein the molecular weight of the polyvinylpyrrolidone is in the range from about 1 x 10⁶ to 5 x 10⁴.

34. The process of claim 23 wherein the polyvinylpyrrolidone is added in the hydrated state.

35. The process of claim 34 wherein the polyvinylpyrrolidone is included as a 30 percent aqueous solution.