WO1996013980A1 - Ameliorant liquide pour le pain - Google Patents

Ameliorant liquide pour le pain Download PDF

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Publication number
WO1996013980A1
WO1996013980A1 PCT/AU1995/000730 AU9500730W WO9613980A1 WO 1996013980 A1 WO1996013980 A1 WO 1996013980A1 AU 9500730 W AU9500730 W AU 9500730W WO 9613980 A1 WO9613980 A1 WO 9613980A1
Authority
WO
WIPO (PCT)
Prior art keywords
bread improver
ingredients
edible
lbi
mixture
Prior art date
Application number
PCT/AU1995/000730
Other languages
English (en)
Inventor
Kenneth Charles Williams
Keith Leslie Mobbs
Original Assignee
Burns Philp Food Holdings Pty Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Burns Philp Food Holdings Pty Limited filed Critical Burns Philp Food Holdings Pty Limited
Priority to AU37671/95A priority Critical patent/AU3767195A/en
Priority to JP8514898A priority patent/JPH10509310A/ja
Publication of WO1996013980A1 publication Critical patent/WO1996013980A1/fr

Links

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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • 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
    • 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
    • A21D2/22—Ascorbic acid
    • 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
    • A21D2/28—Organic sulfur compounds
    • 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
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof

Definitions

  • UQUID BREAD IMPROVER This invention relates to liquid bread improver compositions which may be included in baking mixes, particularly those for bread making.
  • Bread improvers have been used in various forms for the past 50-60 years. They typically include yeast nutrients, amylolytic enzymes and oxidising/reducing agents and have a significant role in breadmaking processes through one or both of the following actions: (i) Yeast nutrients and amylolytic enzymes stimulate the rapid production of carbon dioxide from yeast. (ii) An appropriate balance of oxidising and reducing agents provides a rapid modification of the doughs' gluten structure so that optimum gas retention properties are achieved resulting in a good quality loaf being produced.
  • Rapid dough processing such as chemical dough development (CDD) and mechanical dough development (MDD), in particular, require the use of bread improvers.
  • Present products for this kind of processing contain a balance of oxidising and reducing agents, yeast nutrients, enzymes, soya flour and emulsifier blends. These products are manufactured and stored in dry form and include an inert carrier such as flour or starch to eliminate interaction of minor ingredients.
  • liquid bread improvers because they would be pumpable, readily metered and could be readily dispersed using simple mixing equipment. Furthermore, use of the liquid bread improvers reduce the generation of potentially harmful dust caused by manual addition of the dry improver to what is commonly an open vessel in most bakeries.
  • a pumpable bread improver is described in Australian Patent Specification No 631683.
  • This bread improver comprises a mixture of fat and bread improver ingredients and is characterised in that the ingredients including solid fat particles are dispersed in a liquid glyceride oil.
  • the oily nature of this product can be a disadvantage because it can make CIP (cleaning in place) very difficult and could give rise to contamination problems in the resulting bread.
  • the bread improver described in AU631683 also does not provide an aqueous phase for water soluble improver ingredients and further, exhibits poor flexibility because the required ratio of oil to oxidising agents varies for different bakery products.
  • LBI liquid bread improver
  • the present invention consists in a liquid bread improver which comprises a water slurry of a composition comprising up to 40% (w/v) of a mixture of bread improver ingredients and the balance water, the mixture of bread improver ingredients comprising;-
  • inorganic mineral salt(s) 0-20% (w/w)
  • yeast extract 0-10% (w/w)
  • the mixture of bread improver ingredients is present at concentration of 10-40%, and more preferrably 10-25% w/v.
  • the bread improver ingredients may be selected from, for example, emulsifiers. oxidising agents, reducing agents, enzymes, sugars, salts, food acids, acidity regulators, vitamins and milk solids.
  • the LBI comprises a water slurry of bread improver ingredients mixture comprising at least 0.2-5% edible oxidising agent(s) and 50-300 SKBU/lOOg LBI fungal enzyme with the balance being carrier material. It is, however, preferred that the bread improver ingredients mixture further includes at least one ingredient selected from the following:
  • the ratio of carrier material to other ingredients in the bread improver ingredients mixture is in the range of 5:1 to 1:2 and more preferably in the range of 3.3:1 to 1:1.
  • the bread improver ingredients mixture comprises 1-3.0% (w/w) of at least one edible oxidising agent, 2.5-6.0% (w/w) fungal enzyme, 12-35% (w/w) malt flour and 5-12% (w/w) of at least one inorganic mineral salt with the balance being soya flour.
  • Edible oxidising agents suitable for use in the LBI according to the invention include coated and/or uncoated agents, and particularly, coated or uncoated ascorbic acid.
  • Suitable edible -SH group containing or producing substances may be sodium metabisulphite, cysteine, glutathione, thioglycollic acid or edible salts thereof.
  • Suitable fungal enzymes for use in the present LBI include powdered or liquid preparations containing amylolytic and/or proteolytic and/or hemicellulase enzymes. Examples include Maltase C premix and Natura 25/100.
  • the emulsifiers which can be used in the present LBI include solid or liquid emulsifiers and particularly, monoglycerides, mixed mono and diglycerides, tartaric esters of mono and diglycerides, and sodium stearyl esters of lactic and oleic acids.
  • Inorganic mineral salts which may be included in the present LBI include phosphates of calcium or ammonium, or ammonium chloride. Preferably, tricalcium phosphate is included in the LBI.
  • Edible oils which can be included in the LBI according to the present invention include various oils of vegetable origin, such as soya bean oil, cottonseed oil, corn oil, peanut oil, sunflower oil and sesame oil.
  • the LBI according to the present invention may also include a water soluble gum such as xanthan gum.
  • the carrier material may comprise treated/untreated flour and/or starch from wheat, corn, maize or sorghum. Most preferably, the carrier material is soya flour.
  • the liquid bread improver comprises a water slurry of a bread improver ingredients mixture comprising:
  • the LBI according to the invention is a water slurry which may contain some of the compositional components in solution form.
  • the LBI of the present invention generally shows good stability (e.g. at 4°C for periods of at least three weeks).
  • the LBI is pumpable and, accordingly, may be used in rapid dough processing systems to produce bread or bakery products with improved volume, good external crust appearance and improved internal crumb characteristics such as softness and texture.
  • the LBI according to the present invention may be manufactured by forming, by conventional techniques, a water slurry of a pre-formulated dry or wet bread improver ingredients mixture. To avoid settling of the solid content of the LBI, regular agitation of the storage vessels may be carried out.
  • the invention further relates to methods for producing a liquid bread improver of the present invention.
  • the emulsifier(s) is homogenised in approximately 75% of the water.
  • the remaining components of the bread improver ingredients are then added to the homogenised emulsifier.
  • the remaining 25% water is then added and proper dispersion of the ingredients is ensured by mixing with a high speed mixer.
  • the bread improver ingredients mixture is simply added to water and mixed.
  • a mixture of the dry elements of the LBI composition (a premix) was prepared according to the following:
  • Trials 1 and 2 show that basic non-bromate MDD improver is stable for 6 days at 20-25°C.
  • Trials 4 & 5 show that proof time in the presence of CP is stable for 6 days but oven spring fall off occurs between 3 and 6 days storage. Trial 6 was discontinued after 48 hours due to inferior loaf characteristics being obtained with the presence of ADA in the slurry. pH is relatively unchanged over the storage period for Trials 2-4.
  • Table 7 A & B outlines results for two 4-day trials.
  • Table 7A outlines results for the basic above mentioned liquid bread improver including salt but with and without flour.
  • Table 7B relates to liquid bread improver with and without flour and also in the presence and absence of salt.
  • liquid bread improver without flour filler results in decreased bakery performance. This is usually illustrated by loss of oven spring or a lower internal bread score or in some cases both. Because flour has a buffering action, detrimental bakery performance could be due to lower solution pH, e.g. pH of liquid bread improver non flour based (plus salt) was 3.5. pH of liquid bread improver flour based (plus salt) was 3.9.
  • Table 8 provides baking results for trials where the level of coated ascorbic acid was varied from 0.2 to 0.4%. The results indicate that the control level of 0.2% gave the best overall results as increasing coated ascorbic acid further opened up the internal texture of the final loaf.
  • Soya flour liquid bread improver performance is more variable than the wheat flour based product.
  • LBI Diamond (Fresh each day)
  • Soy Flour (Soy Flour) (stored at 4°C)
  • Results in Table 10 show the effect on baking performance of adding cold water soluble Xanthan gum to the LBI.
  • Example 7 Stabilisation of LBI with Xanthan gum. Preservation of LBI with Calcium Propionate. Usage at 10% flr.wt.
  • Example 8 Double Emulsifiers. Double CP. Usage at 10% flr.wt.
  • Example 9 Usage of LBI from 10% flr.wt.- 5% flr.wt. Removal of Malt Flour. Removal of Aerophos X.
  • Example 12 Assessment of Liquid Emulsifiers. 4L, 3 week, stored at 4°C. 3 trials: Control (LBI C) solid DATEM (472e)- [Diacetyltartaric acid esters of monoglyceride] + solid SSL (481)-[Sodium stearoyl lactylate].
  • Trial 1 (LBI A) direct replacement of SSL (S) with Sodium oleoactylate (1) + DATEM (s) .
  • Trial 2 (LBI B) direct replacement of SSL (S) with Sodium oleoactylate (1) + direct replacement of DATEM (s) with DATEM Panex 601 (1) . Increase in emulsifier levels.
  • Diacetyltartaric acid esters of 4.73 monoglyceride (DATEM Panex 601)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention se rapporte à un améliorant liquide pour le pain, et à un procédé de production de cet améliorant. Celui-ci comprend une pâte à base d'eau d'une composition comprenant jusqu'à 40 % (poids/volume) d'un mélange d'ingrédients d'améliorant pour le pain, le reste étant composé d'eau, ce mélange contenant: (i) 0,2-5 % en poids d'un ou plusieurs agents oxydants comestibles; (ii) 0-1,0 % en poids d'une ou plusieurs substances comestibles contenant ou capables de produire des groupes -SH; (iii) une enzyme fongique en une teneur de 50-300 SKBU pour 100g d'améliorant liquide du pain; (iv) 0-40 % en poids de farine de malte; (v) 0-40 % en poids d'un ou plusieurs émulsifiants; (vi) 0-20 % en poids d'un ou plusieurs sels minéraux inorganiques; (vii) 0-4 % en poids de levure sèche morte; (viii) 0-10 % en poids d'extrait de levure; (ix) 0-40 % en poids d'une ou plusieurs huiles comestibles; (x) 0-5 % en poids d'une gomme hydrosoluble et comestible; (ix) le reste étant composé d'un véhicule.
PCT/AU1995/000730 1994-11-03 1995-11-01 Ameliorant liquide pour le pain WO1996013980A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU37671/95A AU3767195A (en) 1994-11-03 1995-11-01 Liquid bread improver
JP8514898A JPH10509310A (ja) 1994-11-03 1995-11-01 液体パン改良剤

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AUPM9221A AUPM922194A0 (en) 1994-11-03 1994-11-03 Liquid bread improver
AUPM9221 1994-11-03

Publications (1)

Publication Number Publication Date
WO1996013980A1 true WO1996013980A1 (fr) 1996-05-17

Family

ID=3783736

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/AU1995/000730 WO1996013980A1 (fr) 1994-11-03 1995-11-01 Ameliorant liquide pour le pain

Country Status (4)

Country Link
JP (1) JPH10509310A (fr)
AU (1) AUPM922194A0 (fr)
TR (1) TR199501367A2 (fr)
WO (1) WO1996013980A1 (fr)

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19919195A1 (de) * 1999-04-29 2000-11-02 Fuchs Gmbh & Co Pumpfähiger Backzusatz
WO2001011974A1 (fr) * 1999-08-17 2001-02-22 Dsm N.V. Composition liquide ameliorant la panification
US6524637B2 (en) 1998-03-20 2003-02-25 Danisco A/S Composition providing a stable suspension of a particulate component
WO2003039261A1 (fr) * 2001-11-05 2003-05-15 Danisco A/S Preparation liquide servant a ameliorer la farine, utilisation, et procede d'elaboration correspondant
WO2004086870A1 (fr) * 2003-03-31 2004-10-14 Council Of Scientific And Industrial Research Pre-melange ameliorant pour galettes «chapatis» comprenant de l'acide ascorbique, du lactate de stearoyle de sodium et de la gomme de guar
EP1472930A1 (fr) * 2003-04-23 2004-11-03 Ireks GmbH Améliorant de panification et le procédé pour la préparation de produits de boulangerie
GB2402317A (en) * 2003-06-02 2004-12-08 Cereform Ltd Aqueous stabilization of liquid dough conditioning compositions
FR2869762A1 (fr) * 2004-05-05 2005-11-11 Nathalie Foure Pain hyper proteique
WO2007051647A1 (fr) * 2005-11-07 2007-05-10 Kerry Group Services International Limited Ameliorant de panification comprenant un emulsifiant et un agent stabilisant
WO2008078107A1 (fr) 2006-12-22 2008-07-03 Cereform Limited Composition aqueuse de conditionnement de pâte
WO2011063473A1 (fr) * 2009-11-27 2011-06-03 Serrol Ingredients Pty Limited Composition d'émulsifiant
NL2009065C2 (en) * 2012-06-26 2013-12-30 Sonneveld Group B V Liquid bread improver, method for providing thereof and method for providing bakery foods.
US8802182B2 (en) 2004-03-31 2014-08-12 Lesaffre Et Compagnie Bread-making improver
WO2019068700A1 (fr) * 2017-10-05 2019-04-11 Lesaffre Et Compagnie Ameliorant de panification comprenant des microorganismes
CN114651847A (zh) * 2020-12-23 2022-06-24 安琪酵母股份有限公司 一种馕饼品质改良剂及其应用

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3934040A (en) * 1973-10-18 1976-01-20 Caravan Products Co., Inc. Bakery product and process
US3959496A (en) * 1973-12-14 1976-05-25 Baker Research Development Service, Inc. Oxidizing agent for making bread
EP0132289A2 (fr) * 1983-06-17 1985-01-30 Kyowa Hakko Kogyo Co., Ltd. Procédé pour la préparation du pain et améliorants pour pâte à utiliser dans ce procédé
EP0242885A2 (fr) * 1986-04-25 1987-10-28 Nisshin Flour Milling Co., Ltd. Améliorants de panification et produit à base de gluten modifié
AU6377090A (en) * 1989-10-06 1991-04-11 Unilever Plc Bread improver compositions
EP0468731A1 (fr) * 1990-07-26 1992-01-29 Oriental Yeast Co., Ltd. Composition d'amélioration du pain et méthode de production de pain
EP0572051A1 (fr) * 1992-04-29 1993-12-01 Unilever N.V. Améliorants liquides pour la pain

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3934040A (en) * 1973-10-18 1976-01-20 Caravan Products Co., Inc. Bakery product and process
US3959496A (en) * 1973-12-14 1976-05-25 Baker Research Development Service, Inc. Oxidizing agent for making bread
EP0132289A2 (fr) * 1983-06-17 1985-01-30 Kyowa Hakko Kogyo Co., Ltd. Procédé pour la préparation du pain et améliorants pour pâte à utiliser dans ce procédé
EP0242885A2 (fr) * 1986-04-25 1987-10-28 Nisshin Flour Milling Co., Ltd. Améliorants de panification et produit à base de gluten modifié
AU6377090A (en) * 1989-10-06 1991-04-11 Unilever Plc Bread improver compositions
EP0468731A1 (fr) * 1990-07-26 1992-01-29 Oriental Yeast Co., Ltd. Composition d'amélioration du pain et méthode de production de pain
EP0572051A1 (fr) * 1992-04-29 1993-12-01 Unilever N.V. Améliorants liquides pour la pain

Cited By (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6524637B2 (en) 1998-03-20 2003-02-25 Danisco A/S Composition providing a stable suspension of a particulate component
US6291005B1 (en) * 1999-04-29 2001-09-18 Fuchs Gmbh & Co. Pumpable baking additive
DE19919195B4 (de) * 1999-04-29 2004-07-22 Fuchs Gmbh & Co. Pumpfähiger Backzusatz
DE19919195A1 (de) * 1999-04-29 2000-11-02 Fuchs Gmbh & Co Pumpfähiger Backzusatz
WO2001011974A1 (fr) * 1999-08-17 2001-02-22 Dsm N.V. Composition liquide ameliorant la panification
US7910149B2 (en) 2001-11-05 2011-03-22 Danisco A/S Liquid bread improver, the use and the process for producing thereof
WO2003039261A1 (fr) * 2001-11-05 2003-05-15 Danisco A/S Preparation liquide servant a ameliorer la farine, utilisation, et procede d'elaboration correspondant
WO2004086870A1 (fr) * 2003-03-31 2004-10-14 Council Of Scientific And Industrial Research Pre-melange ameliorant pour galettes «chapatis» comprenant de l'acide ascorbique, du lactate de stearoyle de sodium et de la gomme de guar
DE10318359A1 (de) * 2003-04-23 2004-11-11 Ireks Gmbh Flüssiges Backmittel sowie Verfahren zur Herstellung von Backwaren
EP1472930A1 (fr) * 2003-04-23 2004-11-03 Ireks GmbH Améliorant de panification et le procédé pour la préparation de produits de boulangerie
GB2402317A (en) * 2003-06-02 2004-12-08 Cereform Ltd Aqueous stabilization of liquid dough conditioning compositions
WO2004105494A2 (fr) 2003-06-02 2004-12-09 Cereform Limited Stabilisation aqueuse d'une composition liquide de conditionnement d'une pate de cuisson
WO2004105494A3 (fr) * 2003-06-02 2005-04-21 Cereform Ltd Stabilisation aqueuse d'une composition liquide de conditionnement d'une pate de cuisson
GB2402317B (en) * 2003-06-02 2006-09-13 Cereform Ltd Aqueous stabilization of liquid dough conditioning compositions
AU2004243237B2 (en) * 2003-06-02 2009-04-23 Cereform Limited Liquid dough conditioner
US8802182B2 (en) 2004-03-31 2014-08-12 Lesaffre Et Compagnie Bread-making improver
FR2869762A1 (fr) * 2004-05-05 2005-11-11 Nathalie Foure Pain hyper proteique
WO2007051647A1 (fr) * 2005-11-07 2007-05-10 Kerry Group Services International Limited Ameliorant de panification comprenant un emulsifiant et un agent stabilisant
AU2007337835B2 (en) * 2006-12-22 2013-05-09 Cereform Limited Aqueous dough conditioning composition
US8734887B2 (en) 2006-12-22 2014-05-27 Cereform Limited Aqueous dough conditioning composition
WO2008078107A1 (fr) 2006-12-22 2008-07-03 Cereform Limited Composition aqueuse de conditionnement de pâte
WO2011063473A1 (fr) * 2009-11-27 2011-06-03 Serrol Ingredients Pty Limited Composition d'émulsifiant
NL2009065C2 (en) * 2012-06-26 2013-12-30 Sonneveld Group B V Liquid bread improver, method for providing thereof and method for providing bakery foods.
WO2014003546A1 (fr) * 2012-06-26 2014-01-03 Sonneveld Group B.V. Améliorant liquide pour boulangerie, son procédé de production et procédé de production de produits de boulangerie
WO2019068700A1 (fr) * 2017-10-05 2019-04-11 Lesaffre Et Compagnie Ameliorant de panification comprenant des microorganismes
FR3072000A1 (fr) * 2017-10-05 2019-04-12 Lesaffre Et Compagnie Ameliorant liquide de panification comprenant des microorganismes
CN114651847A (zh) * 2020-12-23 2022-06-24 安琪酵母股份有限公司 一种馕饼品质改良剂及其应用
CN114651847B (zh) * 2020-12-23 2024-02-23 安琪酵母股份有限公司 一种馕饼品质改良剂及其应用

Also Published As

Publication number Publication date
AUPM922194A0 (en) 1994-11-24
TR199501367A2 (tr) 1996-07-21
JPH10509310A (ja) 1998-09-14

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