WO1998007324A1 - Particules de sel encapsulees utiles dans la cuisson de produits de boulangerie a la levure - Google Patents

Particules de sel encapsulees utiles dans la cuisson de produits de boulangerie a la levure Download PDF

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Publication number
WO1998007324A1
WO1998007324A1 PCT/US1997/014509 US9714509W WO9807324A1 WO 1998007324 A1 WO1998007324 A1 WO 1998007324A1 US 9714509 W US9714509 W US 9714509W WO 9807324 A1 WO9807324 A1 WO 9807324A1
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WIPO (PCT)
Prior art keywords
dough
salt
particles
ascorbic acid
weight
Prior art date
Application number
PCT/US1997/014509
Other languages
English (en)
Inventor
John Richard Mclaughlin
Randall Vann Redd
Bruce Kinge Redding, Jr.
Original Assignee
E.I. Du Pont De Nemours And Company
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 E.I. Du Pont De Nemours And Company filed Critical E.I. Du Pont De Nemours And Company
Priority to AU39164/97A priority Critical patent/AU3916497A/en
Priority to CA002268932A priority patent/CA2268932A1/fr
Publication of WO1998007324A1 publication Critical patent/WO1998007324A1/fr

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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
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/72—Encapsulation

Definitions

  • the invention is directed to a salt composition for use in baking yeast-raised bakery products.
  • the invention is directed to an encapsulated salt composition for use in baking bromate-free bakery products, such as bread.
  • the final dough is then placed into individual baking pans, proofed, and baked.
  • the liquid- sponge method differs from the sponge-and-dough method mainly in that the sponge is of liquid consistency, and contains 10-60% by weight of the total flour.
  • proofing or “proofed” refers to the practice of subjecting dough to storage for about one hour at a temperature of 90-130F (27-54C), and high humidity (60-90% rh) in order to restore the extensibility and aeration of the dough prior to baking.]
  • continuous dough mixing systems In addition to the foregoing dough-making methods, which are batches in nature, a considerable volume of breadmaking is carried out using continuous dough mixing systems. These methods are characterized by the preparation of a pumpable liquid preliminary admixture (preferment) in which the yeast is activated to its maximum degree of fermentation in the presence of part of the flour and/or sources of assimilatable nitrogen with careful adjustment of pH.
  • the fermented admixture which may contain as much as 90% weight of the total flour content of the bread, is mixed on a continuous basis with the remaining flour and other dough ingredients to form an homogeneous dough.
  • the homogeneous dough is then intensively kneaded under pressure and anaerobic conditions to form a degassed dough.
  • the kneaded dough is deposited directly into baking pans on a continuous basis.
  • continuous-brew method is an example of such continuous systems in which the preferment contains no flour, and the total flour content is incorporated during dough formation.
  • secondary additives which are optional.
  • Such secondary additives include yeast food, sweeteners, shortening, dairy blend, protease enzyme., emulsif ⁇ ers, dough strengtheners, preservatives, gluten, etc.
  • a typical bread may contain as secondary additives all of the following: high fructose corn syrup, wheat gluten, soybean oil, calcium propionate, potassium bromate, vinegar, ammonium sulfate, calcium sulfate, ascorbic acid, and sodium stearoyl lactylate.
  • oxidizing agents such as potassium bromate (KBr0 3 ), which when added to the dough at levels up to 75 ppm by weight, reacts with the gluten, or protein, fraction of the wheat to improve the strength and resiliency of the dough.
  • KBr0 3 potassium bromate
  • a substantial portion of this strengthening action occurs in the first several minutes the bread is in the baking oven as increased temperature accelerates the action of potassium bromate.
  • the dough expands considerably in volume due to accelerated gas production by the yeast, and expansion of the contained gas with increasing temperature.
  • the strengthening action of potassium bromate works in conjunction with this volume expansion to "set" the structure of the dough into a loaf of desired volume and consistency.
  • This synergistic action is especially valued in modern automated production lines where mechanical shock can cause a reduction in dough volume prior to entering the baking oven. This is especially true for bakery products, such a hamburger buns, which have a relatively short time in the baking oven, e.g. 7-10 minutes, as compared with 25-28 minutes for pan bread. Therefore, breads which do not contain potassium bromate, or an equivalent oxidizing agent, tend to have poor volume, weak crust, poor symmetry and uneven grain and texture.
  • ascorbic acid (Vitamin C) has been mentioned.
  • the functions of ascorbic acid in baking are the same as potassium bromate, it has the significant disadvantage that it is substantially decomposed by the moisture, oxygen, trace metals, and pH conditions present during mixing and proofing, leaving little or none remaining to work with the volume expansion that occurs in the oven. This makes it unsuitable as a total replacement for potassium bromate.
  • salt has the primary purposes of flavor enhancement and strengthening the gluten structure that serves to give bread its shape.
  • salt has the disadvantages of interfering with gas separation by yeast, and, through its dough-strengthening effect, limiting the extent to which the dough may rise. This is demonstrated in the common practice within the baking trade of waiting until the final portion of the dough mixing step to add salt, as it substantially increases the energy required to achieve a uniform dough.
  • the yeast inhibitory effect occurs at salt concentrations above approximately 1.5%, basis flour. Most commonly, salt is added to a 2% concentration.
  • the invention is therefore directed to a particulate composition for use in baking bromate-free yeast-raised bakery products
  • a particulate composition for use in baking bromate-free yeast-raised bakery products comprising a particulate core of crystalline sodium chloride, having a maximum dimension of 100-500 micrometers, encapsulated with an inert, water-resistant thermoplastic shell, having a thickness of 10-300 micrometers, and a release temperature of 100- 300F (38-149C), the shell having randomly dispersed therein 1-10% by weight, basis total particulate composition, of finely divided particles of ascorbic acid, having bimodal particle size distribution, in which 50-80% by weight of the ascorbic acid particles are 1-100 micrometers in size, and 50-20% by weight of the ascorbic acid particles are 200-400 micrometers in size.
  • the composition also contains 1 -8% by weight of finely divided particles of a leavening agent selected from bicarbonates of Li, Na, K, NH 4 , and mixtures thereof.
  • the invention is directed to a dough composition for use in baking bromate-free, yeast-raised bread, comprising an admixture of flour, salt, yeast, water, and the above-described encapsulated salt composition, in which the weight ratio of unencapsulated salt in the dough to encapsulated salt in the particulate composition is 1 :1 to 9:1, and the encapsulated ascorbic acid constitutes 2-220 ppm by weight of the flour component of the dough.
  • the invention is directed to a method for baking a bromate-free, yeast-raised bread by the straight-dough method, comprising (1) formation of a dough, comprising an admixture of flour, water, free salt, and yeast, (2) fermenting the dough, (3) dividing and placing the fermented dough into individual pans, (4) proofing the fermented dough, and (5) baking the proofed dough, characterized in that the above-described encapsulated salt composition is added to the dough, fermenting the dough in such proportions that the weight ratio of unencapsulated salt in the particles is 1:1 to 9:1, and the encapsulated ascorbic acid constitutes 2-200 ppm by weight of the flour content of the dough
  • the invention is directed to a method for baking a bromate- free, yeast-raised bread by the sponge-and-dough method, comprising (1) the formation of a sponge, comprising an admixture of flour, water, and yeast, the sponge containing 10-70% by weight of the total flour content of the bread, (2) fermentation of the sponge, (3) formation of a dough by admixing salt, secondary additives and the remainder of the flour with the fermented sponge, (4) proofing the dough and (5) baking the proofed dough, characterized in that the above- described encapsulated salt composition is added to the fermented sponge or dough in such proportions that the weight ratio of unencapsulated salt in the dough to encapsulated salt in the particles is 1 :1 to 9: 1 , and the encapsulated ascorbic acid constitutes 2-220 PPM by weight of the flour content of the dough.
  • FIG. 1 depicts the composition of the invention, in which ascorbic acid alone is contained in the encapsulating shell.
  • Figure 2 depicts the composition of the invention, in which both ascorbic acid and a leavening agent are contained in the shell.
  • the ascorbic acid should be comprised of 50-80% by weight, smaller particles having a particle size of 1 - 100 micrometers, and 50-20% by weight, larger particles having a particle size of 200-400 micrometers.
  • Some of the ascorbic acid particles will, in many instances, be outside these ranges of size. However, so long as those within these ranges are present in suitable amounts, the admixture of such diverse particles will be suitable for use in the invention. It is preferred that the smaller sized particles constitute 60-70% by weight of the admixture, and the larger sized particles constitute 40-30% by weight of the admixture.
  • the shell material is at least water-resistant, and preferably water insoluble, a small amount of the ascorbic acid is nevertheless released in the proofing box as a result of diffusion of moisture, fats and oils from the dough. This is caused by defects at the interface of the large ascorbic acid particles, and the shell material, as well as incomplete encapsulation of some of the particles. In addition, some softening of the shell material may take place at the proofing temperature (ca. 125F, 52C).
  • the larger particles more of which lie at or near the surface of the shell, are released.
  • the large particles are completely released, and are followed by the slower release of the smaller particles.
  • the temperature of most commercial baking ovens is on the order of 375-450F (278-234C). Therefore, to assure that the shell material does not melt before the oven, it should have a melting point well above the temperatures encountered in the proofing step. Therefore, a melting point of at least 150F (66C), and preferably at least 200F (93C) is required. Thus, the shell materials for use in the invention will ordinarily have a melting point of 100-300F (43-149C), and preferably 150-250F (66-127C). It should be noted here that the temperature within the bread does not reach the oven temperature because of the evaporation of water from the bread within the oven.
  • the encapsulated particles of the invention into the dough mixture just before going to the proofing box; they can nevertheless be added to the sponge and dough before proofing, since no ascorbic acid is released during mixing of the sponge and dough.
  • bread Components and Additives Except for the encapsulated salt composition of the invention, the components of the bakery products in which the invention can be used are conventional, and thus well known in the art.
  • the basic constituents of breads are flour, yeast, salt and water.
  • most breads contain one or more secondary additives such as yeast food, calcium propionate, sodium stearyl lactolate, vitamin C (ascorbic acid), sugar, honey, syrups, baker shortenings, dairy products, egg products, etc.
  • the presence or absence of such secondary bread additives other than those claimed therein, is not critical, with respect to the operability of the invention.
  • the invention is effective in a wide variety of yeast-raised bakery products, whether or not they contain any or all of such materials.
  • the invention can be used in other yeast-raised bakery products such as rolls, doughnuts, frozen doughs, and Danish pastries.
  • Encapsulant Shell Material A wide variety of organic thermoplastic shell materials can be used in the invention, so long as they are suitable for direct addition to foods.
  • the composition of the shell component of the invention must be a solid at ambient temperatures, be chemically inert in the presence of all the bread components, be suitable as a food component, and have suitable melting properties, so that it is released at the appropriate temperature, and be water resistant at proofing temperatures. Water solubility is still further preferred.
  • Such materials include vegetable fats such as mono,di- and tri-glycerides; vegetable oils and wax blends therewith; animal fats such as lard, and beef tallow; blends of animal and vegetable fats, and hydrogenated derivatives of such fats and oils. Also included are waxes, such as beeswax, candelilla wax, paraffin wax. and microcrystalline wax.
  • Other suitable materials are polysaccharides, such as gums, gelatins, alginates, and modifications thereof. These include natural polymers, such as carboxymethylcellulose, cellulose acetate phyalate, ethlycellulose, gelatin, gum arabic, starch, succinylated gelatin, proteins, alginates.
  • shell materials include poly(vinyl alcohol) and poly(vinyl acetate). Such materials are selected on the basis of their melting points and release characteristics in particular applications. Mixtures of such shell materials can also be used to obtain particular combinations of physical properties.
  • the amount of ascorbic acid or precursor thereof dispersed in the shell relative to the volume of the shell material is not critical with respect to the functionality of the invention in ordinary baking applications. However, it has been observed that the release of ascorbic acid at equivalent temperature conditions tends to be faster when the volume of ascorbic acid is higher, than when the volume of ascorbic acid is used. Thus, the loading level of ascorbic acid in the shell is likely to have an effect on release time.
  • the composition of the invention contains 1-10% by weight of a leavening agent.
  • Preferred leavening agents are bicarbonates of Na, Li, K, NH 4 , and mixtures thereof. Of these, sodium bicarbonate is preferred.
  • the particle size of the bicarbonate is not so critical. However, it is preferred that the bicarbonate be released entirely and quickly in the front part of the baking oven. Therefore, it will usually be preferred to use finely divided particles of bicarbonate within range of 1-500 micrometers, and preferably 1-200 micrometers.
  • E. Formulation and Microencapsulation The structure of the encapsulated salt particles of the invention is illustrated by the single figure of the Drawing, which is a schematic representation of the particles.
  • a crystalline particle of salt (1) is encapsulated within a thermoplastic shell (3), in which are dispersed finely divided particles of ascorbic acid (5) and sodium bicarbonate (7).
  • the salt particles which are used in the invention have a maximum dimension of no more than 220 micrometers, so that they can be easily blended and dispersed in the fermented dough.
  • the salt particles have a minimum dimension no smaller than 100 micrometers, because such small particles are more difficult to encapsulate satisfactorily.
  • the maximum dimension of the salt particles be in the range of 125-300 micrometers.
  • the invention has been developed primarily for use with sodium chloride, because of its overwhelmingly greater use. Nevertheless, the invention is also applicable to the use of other flavoring salts, such as potassium chloride and calcium chloride, as well as mixtures thereof with sodium chloride.
  • the thickness of the organic shell, in which the salt particles are encapsulated be at least 10 micrometers, and still more preferably at least 20 micrometers, to be assured that the coating is substantially continuous, and that it contains few holes.
  • the shell thickness should not exceed 300 micrometers, and preferably 200 micrometers, lest the encapsulated particles become less granular in character, and thus are not free flowing. It is, of course, preferred that the particles be free flowing in bulk, so that they can be dispersed more easily in the dough.
  • the ascorbic acid and bicarbonate are preferred to be of particle size such that they do not exceed about half the thickness of the shell, and thus can be randomly dispersed throughout the shell.
  • the ascorbic acid particles are randomly dispersed ascorbic acid and bicarbonate particles at the outer surface of the shell, it is preferred that the ascorbic acid particles not protrude, because too many protruding particles would result in too rapid release during the dough fermentation.
  • the bicarbonate particles be of sufficient size and quantity, so that they protrude in order to facilitate early release.
  • the particles in the shell not be smaller than 0.5 micrometer, because they are difficult to handle. Therefore, the particles dispersed within the organic shell well be 0.5- 400 micrometers in size.
  • the ascorbic acid particles be present in a bimodal particle size distribution.
  • the particles have a size of 1-100 micrometers, and 50-20% by weight of the particles have a size of 200-400 micrometers. It is still further preferred that the finer particles constitute 60-70% by weight, and the smaller size particles be 40-30% by weight of the ascorbic acid particles in the shell of the encapsulated salt composition.
  • ascorbic acid derivatives which are similar to ascorbic acid, can be used in the invention, as well as ascorbic acid itself. Therefore, compounds such as sodium ascorbate, calcium ascorbate, ascorbyl palmitate, erythorbic acid and sodium erythorbate may also be useful in the practice of the invention.
  • the term "ascorbic acid” as used in the claims is therefore intended to include such similar ascorbic acid compounds.
  • the required release temperature of the organic shell material is a function of the proofing and baking temperature. Since the shell materials for use in the invention are heat-released, the melting point of the shell material must be higher than the proofing temperature. In particular, it is preferred that the shell release temperature be at least 25°F (14°C) higher than the proofing temperature. Thus, if proofing is carried out at 100F (31C), the release shell temperature should be at least 125F (38C), and preferably still 150F (64C). (As used herein, the terms "release temperature,” and “melting point” are used interchangeably.) For most applications, the shell release temperature should be 125-300F (52-149C), and preferably 150-250F (66-121C).
  • the amount of ascorbic acid in the shell of the invention particles should be 1- 10% by weight, basis total particle weight. If substantially less than 1% is used, the oxidative effect is insufficient and the dough will lack strength and have low loaf volume. On the other hand, if more than 10% is used, the oxidative effect is excessive, and loaf volume may be diminished.
  • the amount of metal bicarbonate in the shell should be at least 1% by weight, basis total particle weight, to obtain a technical effect, and preferably at least 2%. No more than 10% bicarbonate should be used in order to avoid adversely affecting the taste of the bread. Preferably, no more than 6% bicarbonate should be used. In white bread, 4-5% bicarbonate appears to be optimum.
  • the amount of bicarbonate in the shell on a molar basis should be about the same as the amount of ascorbic acid.
  • the reason for this is that the acid moiety of the ascorbic acid serves as a reagent for decomposition of the bicarbonate with the concomitant release of CO 2 .
  • the release of CO 2 is believed to be an essential feature of the bicarbonate functionality in the invention.
  • the shell can have additional secondary additives dispersed therein, for example, other oxidizing agents, sodium diacetate, calcium propionate and the like.
  • additional secondary additives for example, other oxidizing agents, sodium diacetate, calcium propionate and the like.
  • use of the invention in bromate-free doughs also eliminates the need for such secondary additives as azodicarbonamide and enzymes.
  • Microencapsulation of the salt can be carried out by any of several conventional microencapsulation methods. A preferred method for carrying out the encapsulation involves the steps of (1) admixing the salt particles into the molten shell materials, (2) adding the ascorbic acid and bicarbonate to the admixture of salt and shell material, and (3) cooling the final admixture to create coated granules which are free flowing.
  • Another technique is use of a fluidized bed. More particularly, the ascorbic acid and bicarbonate are suspended in the molten shell material, (2) the salt particles are fluidized, and (3) the molten shell material containing ascorbic acid and bicarbonate is sprayed into the fluidized salt particles.
  • a still further technique is centrifugal extrusion, as developed by the Southwest Research Institute, San Antonio, TX. In the Examples which follow, the encapsulated salt particles were prepared in the following manner:
  • the individual particles in bulk be free flowing. However, in some instances, it will be desirable to utilize the particles in the form of agglomerated particles or tablets. In those instances, a plurality of particles is agglomerated or tabletted by means of a lower melting binding agent.
  • a quantity of encapsulated salt particles in accordance with the invention and containing by weight 75% fine flake salt, 23% cottonseed oil flake, and 2% ascorbic acid was prepared by the following procedure:
  • a jacketed vessel was loaded with the cottonseed oil flake and the vessel was heated to 90-95C to melt the oil flake; 2. the fine flake salt was added to the molten cottonseed oil, and the mixture heated to 100-1 IOC for 5 minutes;
  • Finely divided particles of ascorbic acid were added to the oil and salt dispersion, and the admixture cooled to 30-32C with continuous agitation;
  • the cooled admixture was screened through a 20 (U.S. Standard) mesh screen.
  • Figure 1 illustrates encapsulated salt particles made by the method of Example 1, in which a particle of salt ( 1 ) is encapsulated within a shell of hydrogenated cottonseed oil flake (3), and a bimodal mixture of ascorbic acid particles (5) is distributed in the cottonseed oil shell (3).
  • Example 2 In a commercial baking line for making whole wheat bread by the sponge-and- dough method, 845 pounds of sponge were prepared containing bromate-free whole wheat flour, wheat gluten, water, yeast food, sodium stearyl lactate, creamed yeast, and ascorbic acid tablets. After fermentation, the remainder of the dough components and encapsulated particles made by the method of Example 1 was formed into a second dough, which was mixed into the sponge.
  • the additional dough components were bromate-free whole wheat flour, water soybean oil, sugar, unencapsulated salt, particles of the composition of the invention containing salt and ascorbic acid, honey, vinegar, calcium propionate, and wheat gluten.
  • the encapsulated salt was equivalent to 0.5% by weight, and the encapsulated ascorbic acid was equivalent to 200 ppm, basis dry flour weight.
  • the weight of the final dough was 1461 pounds.
  • the dough was baked at 450F (375C).
  • the resultant bread prepared in accordance with the invention was found to be fully equivalent in every property with the bread, prepared by the control method for baking this bread.
  • the control method differed from the experimental run, in that the dough contained potassium bromate, and free salt replaced the encapsulated salt and ascorbic acid.
  • the encapsulated salt was equivalent to 0.5% by weight, and the encapsulated ascorbic acid was equivalent to 140 ppm, basis dry flour weight. The weight of the final dough was 1.934 pounds. After panning and proofing at 90F (32C) and 85 rh, the dough was baked at 400-450 (204-232C). The resultant bread was found to be fully equivalent in every property with the bread prepared by the control method for baking bread. The control method differed from the experimental run in that the dough contained potassium bromate, and free salt replaced the encapsulated salt and ascorbic acid.
  • the weight of the final dough was 1,946 pounds. After panning and proofing at 90F (38C) and 85 rh, the dough was baked at 400-450F (204-232C). The resultant bread was found to be fully equivalent in every property with the bread prepared by a control method for baking the same bread.
  • the control method differed from the experimental run in that the dough contained potassium bromate, and free salt replaced the encapsulated salt and ascorbic acid.
  • the oven temperature of the baking step is 400-450F (204-232C); however, the baking temperature for some baked goods may be as low as 350F (177C), depending on the baking time, and the physical characteristics of the baked products in question.
  • the ratio of unencapsulated salt to encapsulated salt may vary according to the particular baking operation in which the invention is used. In some instances, the weight ratio of the unencapsulated salt to encapsulated salt may be as low as 1 :1 , but is usually preferred to be at least 1.5: 1. Nevertheless, the weight ratio of unencapsulated salt to encapsulated salt should not exceed 4: 1, and preferably no higher than 3.5:1. A particularly preferred ratio for most bread applications is 3.5:1.
  • a jacketed vessel was loaded with the hydrogenated cottonseed oil flake, and the vessel was heated to 85-90C to melt the oil flake;
  • the fine flake salt was added to the molten cottonseed oil, and the heated admixture of oil and salt was mixed at 85-90C for 15-30 minutes, after which the temperature was lowered to 60C;
  • Finely divided particles of an admixture of ascorbic acid and sodium bicarbonate were added to the oil and salt dispersion, and the admixture cooled to 30-32C with continuous agitation;
  • composition of the particles in the four batches was as follows:
  • Figure 2 illustrates encapsulated salt particles made by the method of Example 5, in which a particle of salt (1) is encapsulated within a shell of hydrogenated cottonseed oil flake (3), and a mixture of bimodal ascorbic acid particles (5), and sodium bicarbonate particles (7) is distributed in the cottonseed oil shell (3).
  • the weight of the final dough was 1,424 pounds. After panning and proofing at 90-115F (32-46C) and 80-110 rh, the dough was baked at 440-460F (227-238C). The resultant bread was found to have good height and volume, even texture, well-distributed crumb, and evenly spaced holes.
  • the bread compositions including a control composition, were prepared by the sponge-and-dough method.
  • the test compositions in the series contained 6, 8, 10, and 12 ounces of the encapsulated salt particles per hundred weight of flour.
  • the control dough composition was the same as the Example doughs, except that it contained unencapsulated salt particles, and no ascorbic acid or sodium bicarbonate. The following procedure was used for the preparation of the breads:
  • the weight (g) and volume (cc by rapeseed displacement) were measured 30 minutes after completion of baking.
  • Four dough batches were prepared for each encapsulated salt level, and for the control dough as well.
  • two of the doughs were subjected to shock by dropping the pan on a hard surface from a height of 3 inches (7.6 cm).
  • test breads prepared using the encapsulated salt particles of the invention which had undergone shock, exhibited equal or better external properties than the control bread, and better internal properties than the control bread.
  • the weight ratio of unencapsulated salt to encapsulated salt should not exceed 4: 1 , and preferably no higher than 3.5:1
  • the oven temperature of the baking step is 400-450F (204-232C); however, the baking temperature for some baked goods may be as low as 350F (177C), depending on the baking time, and the physical characteristics of the baked products in question.
  • the ratio of unencapsulated salt to encapsulated salt may vary according to the particular baking operation in which the invention is used. In some instances, the weight ratio of unencapsulated salt to encapsulated salt may be as low as 1 : 1, but is usually preferred to be at least 1.5:1. Nevertheless, the weight ratio of unencapsulated salt to encapsulated salt should not exceed 9:1 , and preferably no higher than 5:1. A particularly preferred ratio for most bread applications is 5: 1.
  • Performance scores for the 6% ascorbic acid composition showed a bell-shaped distribution with lower total scores for addition levels above and below the optimum range.
  • the bimodal encapsulated ascorbic acid composition containing 2% coarse and 4% fine particles scored higher at the optimum usage level, and over the entire range of concentrations tested, than did any of the other bimodal or unimodal 6% ascorbic acid compositions.
  • the ascorbic acid compositions of this invention were able to achieve a standard bread score of 24 under the conditions of these tests at between 36.9 ppm and 1 10.57 ppm of active ascorbic acid (Table 7). Both Samples containing either 100% fine-ascorbic acid, or a high percentage (66 2/3%) of fine-ground material achieved total scores of 24, using less ascorbic acid (46.28 and 36.85 ppm, respectively) than either samples, which contained between 66 2/3% and 100% 80-mesh ascorbic acid.
  • results in Table 8 show that breads baked with a bimodal particle-size distribution of ascorbic acid in which 66 2/3% was fine-ground, and 33 1/3% was large mesh, consistently scored higher over the entire range of addition levels tested.
  • the ascorbic acid compositions of the invention having a large portion of fine-ground particles (66 2/3%), and a lesser portion of large-mesh particles (33 1/3%) were more efficient in producing breads of high quality (i.e., scores of 27 or higher) than were unimodal compositions (Table 8).
  • compositions containing bimodal particle-size distributions than included higher percentages of larger-mesh material than fine-ground material generated the lowest total scores over the entire range of additions levels tested (Table 6).
  • bimodal compositions containing a higher portion of fine- ground material An additional benefit of bimodal compositions containing a higher portion of fine- ground material is that samples receiving these compositions demonstrated a wider tolerance or range of utility in comparison to any of the other compositions tested.
  • the bimodal sample which contained a large proportion of coarse ascorbic acid, and the unimodal sample, which contained only fine-ground particles, produced lower total scores and showed more erratic performance than did the sample which contained 2% coarse and 4% fine particles.
  • Table 8 shows the optimum usage level, and the highest score achieved by each composition.
  • bimodal ascorbic acid compositions comprised of 33 1/3% 80- mesh, and 66 2/3% fine-ground particles were the preferred embodiment of the invention. These compositions consistently produced breads which scored higher for quality over a wider range of conditions, and which remained softer longer than did any of the other bimodal or unimodal 6% ascorbic acid compositions tested (see Table 9).
  • a series of commercial light white breads doughs was baked on a laboratory scale to assess the difference between various oxidizing systems in which potassium bromate had been omitted.
  • the encapsulated ascorbic acid composition of this invention was tested alone or in combination with an enzyme-based bromate replacer, and azodicarbonamide at various salt levels. These test formulations were compared to a control oxidation system comprising unencapsulated ascorbic acid, azodicarbonamide, and an enzyme-based bromate replacer. All breads were made by a liquid ferment system, and were scored for dough handling and baked volume. Fiber and minor ingredients were prehydrated prior to mixing.
  • the invention was able to be substituted for powdered ascorbic acid without loss of volume or dough-handling characteristics.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention a trait à une composition de sel encapsulée, comprenant du chlorure de sodium cristallisé, encapsulé dans une enveloppe thermoplastique résistant à l'eau, à l'intérieur de laquelle sont dispersées de façon aléatoire des particules finement fractionnées d'acide ascorbique, et éventuellement d'un agent levant bicarbonate, et à des procédés permettant de cuire des produits de boulangerie à la levure exempts de bromate à partir de ladite composition. Les particules d'acide ascorbique ont une répartition granulométrique bimodale. Au moins 50 % en poids des particules d'acide ascorbique sont finement fractionnées, et au moins 20 % en poids des particules d'acide ascorbique sont de grosses particules.
PCT/US1997/014509 1996-08-20 1997-08-19 Particules de sel encapsulees utiles dans la cuisson de produits de boulangerie a la levure WO1998007324A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU39164/97A AU3916497A (en) 1996-08-20 1997-08-19 Encapsulated salt particles for use in baking yeast-raised bakery products
CA002268932A CA2268932A1 (fr) 1996-08-20 1997-08-19 Particules de sel encapsulees utiles dans la cuisson de produits de boulangerie a la levure

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US70013796A 1996-08-20 1996-08-20
US08/700,137 1996-08-20

Publications (1)

Publication Number Publication Date
WO1998007324A1 true WO1998007324A1 (fr) 1998-02-26

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AU (1) AU3916497A (fr)
CA (1) CA2268932A1 (fr)
WO (1) WO1998007324A1 (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6110501A (en) * 1993-11-08 2000-08-29 Verion Inc. Seeded microcapsules for use in tablets, pharmaceutical agents and nutritional compounds
WO2008068419A3 (fr) * 2006-11-17 2009-01-15 Sante R Substitut du sel et composition par exemple alimentaire le comprenant
US8435555B2 (en) 2008-05-01 2013-05-07 Eminate Limited Salt product
GB2520370A (en) * 2014-05-01 2015-05-20 Frito Lay Trading Co Gmbh Snack food seasoning
WO2016061214A1 (fr) * 2014-10-15 2016-04-21 Clabber Girl Corporation Compositions pour la libération multiphasée, échelonnée ou prolongée d'une substance active
CH711229A1 (de) * 2015-06-19 2016-12-30 Meyerhans Mühlen Ag Salzprodukt für die Teigbereitung sowie Verfahren zur Herstellung des Salzprodukts.
US9808030B2 (en) 2011-02-11 2017-11-07 Grain Processing Corporation Salt composition

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3959496A (en) * 1973-12-14 1976-05-25 Baker Research Development Service, Inc. Oxidizing agent for making bread
DE2535159A1 (de) * 1975-08-06 1977-02-24 Monika Neubeck Natriumchlorid in kapseln
EP0156573A2 (fr) * 1984-03-14 1985-10-02 NABISCO BRANDS, Inc. Pâte contenant un agent de levée
DE4439602A1 (de) * 1993-11-08 1995-05-11 M Cap Techn Int Eingekapselte Salzteilchen zur Verwendung beim Backen von Hefebackwaren
WO1996022676A1 (fr) * 1995-01-25 1996-08-01 M-Cap Technologies Particules de sel encapsulees pour la cuisson au four de produits de boulangerie leves a l'aide de levures

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3959496A (en) * 1973-12-14 1976-05-25 Baker Research Development Service, Inc. Oxidizing agent for making bread
DE2535159A1 (de) * 1975-08-06 1977-02-24 Monika Neubeck Natriumchlorid in kapseln
EP0156573A2 (fr) * 1984-03-14 1985-10-02 NABISCO BRANDS, Inc. Pâte contenant un agent de levée
DE4439602A1 (de) * 1993-11-08 1995-05-11 M Cap Techn Int Eingekapselte Salzteilchen zur Verwendung beim Backen von Hefebackwaren
WO1996022676A1 (fr) * 1995-01-25 1996-08-01 M-Cap Technologies Particules de sel encapsulees pour la cuisson au four de produits de boulangerie leves a l'aide de levures

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6110501A (en) * 1993-11-08 2000-08-29 Verion Inc. Seeded microcapsules for use in tablets, pharmaceutical agents and nutritional compounds
WO2008068419A3 (fr) * 2006-11-17 2009-01-15 Sante R Substitut du sel et composition par exemple alimentaire le comprenant
US8580328B2 (en) 2006-11-17 2013-11-12 Hubert Ramy Salt substitute and composition, for example food composition, comprising it
US8435555B2 (en) 2008-05-01 2013-05-07 Eminate Limited Salt product
US9491961B2 (en) 2008-05-01 2016-11-15 Eminate Limited Salt product
US9808030B2 (en) 2011-02-11 2017-11-07 Grain Processing Corporation Salt composition
GB2520370A (en) * 2014-05-01 2015-05-20 Frito Lay Trading Co Gmbh Snack food seasoning
GB2520370B (en) * 2014-05-01 2016-09-14 Frito Lay Trading Co Gmbh Snack food seasoning
US9961931B2 (en) 2014-05-01 2018-05-08 Frito-Lay Trading Company Gmbh Snack food seasoning
WO2016061214A1 (fr) * 2014-10-15 2016-04-21 Clabber Girl Corporation Compositions pour la libération multiphasée, échelonnée ou prolongée d'une substance active
US9566240B2 (en) 2014-10-15 2017-02-14 Clabber Girl Corporation Compositions for multiphase, staggered, or sustained release of an active substance
CH711229A1 (de) * 2015-06-19 2016-12-30 Meyerhans Mühlen Ag Salzprodukt für die Teigbereitung sowie Verfahren zur Herstellung des Salzprodukts.

Also Published As

Publication number Publication date
AU3916497A (en) 1998-03-06
CA2268932A1 (fr) 1998-02-26

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