WO2001067871A1 - Product for fermenting bakery and pastry doughs and the use thereof - Google Patents

Product for fermenting bakery and pastry doughs and the use thereof Download PDF

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Publication number
WO2001067871A1
WO2001067871A1 PCT/ES2001/000106 ES0100106W WO0167871A1 WO 2001067871 A1 WO2001067871 A1 WO 2001067871A1 ES 0100106 W ES0100106 W ES 0100106W WO 0167871 A1 WO0167871 A1 WO 0167871A1
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WIPO (PCT)
Prior art keywords
product
bakery
fermentation
dough
pastry
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Application number
PCT/ES2001/000106
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Spanish (es)
French (fr)
Inventor
José Miro Espinos
Juan Balufo Sanchez
Original Assignee
TICO GRAU, José, Ramón
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
Priority claimed from ES200000647A external-priority patent/ES2160092B2/en
Application filed by TICO GRAU, José, Ramón filed Critical TICO GRAU, José, Ramón
Priority to AU2001240706A priority Critical patent/AU2001240706A1/en
Publication of WO2001067871A1 publication Critical patent/WO2001067871A1/en

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    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria

Definitions

  • the present invention relates to a product for the fermentation of bakery or pastry doughs composed of granules having a core of active dry yeasts and a hydrophobic and homogeneous coating with a melting point between 15 and 80 degrees Celsius, as well as to the use of said product in bakery or pastry doughs
  • the products commonly used to achieve the fermentation of bakery and pastry doughs are made up of dry or hydrated yeasts that are presented in the market.
  • Hydrated yeasts both in the form of pressed paste and in the form of liquid cream, pose significant storage problems for the end user, since they must be kept in a refrigerated environment, with a temperature between 8 and 10 degrees Celsius. These yeasts have a limited life and lose fermentative capacity over a period of six weeks.
  • Dry yeasts in the form of granules or microparticles, are supplied vacuum packed presenting, on the one hand, a problem of loss of fermentative capacity from the moment the container is opened, with the consequent loss of vacuum and, of On the other hand, they provide the mass with a significant proteolytic activity that is harmful for conservation of pieces of frozen raw dough or of fermented and frozen dough.
  • yeasts currently used in bakery and pastry doughs have significant viability losses after the freezing and storage process of the dough pieces due to the dough's own moisture.
  • object of this invention which is composed of granules provided with an inner core formed by active dry yeasts and a homogeneous hydrophobic coating with a melting point between 15 and 80 degrees Celsius
  • the active dry yeasts forming the core are of the Saccharomyces Cerevisiae species, while the outer coating may be composed of inert fatty substances, or fatty acids, or food grade waxes or a mixture of the above.
  • the essence of the invention consists precisely in providing the active dry yeasts of an outer coating with the aforementioned characteristics, since said coating provides the fermentation product, object of this invention, with important advantages, among which the following can be highlighted
  • a) Isolate the yeasts that form the nucleus from the outside environment, keeping its fermentation capacity intact during the conservation of the frozen doughs, in environments with a humidity of the order of 40% to 60% and at temperatures between -20 ° C and + 20 ° C. b) It allows to reduce considerably the amounts of yeast commonly used, since maintaining the fermentation capacity it is not necessary to double or triple the doses as is the case with the yeasts currently used and that are gradually losing that capacity. c) It allows to significantly reduce the fermentation time of the doughs after keeping them frozen. d) It allows the preservation of the fermentation capacity of the yeast forming the nucleus at room temperature, for 6 months and without any restriction or particular obligation of packaging. e) Achieve full fermentation reaction activity, providing a maximum volume to bakery or pastry products, during baking.
  • This fermentation product will preferably be presented in the form of granules to facilitate its regular distribution in the dough and to ensure that the outer coating of each of them keeps the yeasts included therein protected.
  • These granules can have different sizes, these being included, preferably between 100 microns and 10 millimeters.
  • the hydrophobic coating can have a weight between 5% and 50% of the total weight of each of the granules, varying the thickness thereof depending on the techniques used for its application, which will be the usual film or granulation techniques.
  • This invention contemplates the use of said fermentation product in the preparation of bakery and pastry doughs; by adding a sufficient amount thereof in the final mixing or kneading phase of the rest of the components that make up the dough.
  • the use of the fermentation product is carried out in a proportion, with respect to the weight of the flour, between 0.1% and 10%.
  • the aforementioned use prevents the fermentation of the dough at a temperature below 15 degrees and the loss of fermentation capacity of the active dry yeasts forming the core; the use of said product contemplates that the bakery or pastry dough, of which it is a part, fermented from a temperature higher than the melting point of the coating, said fermentation being able to be carried out in a pre-cooking phase or during the initial phase of baking or baking dough.
  • the invention contemplates the use of this fermentation product in those bakery and pastry doughs intended to be kept cold or at room temperature until the time of baking or cooking of the pieces formed therewith.
  • FIG. 1 shows a large-scale view of one of the granules forming the fermentation product for bakery and pastry doughs.
  • FIG. 2 shows a cross section of one of the granules, also on a large scale.
  • the granules (1) forming the fermentation product for bakery and pastry doughs, object of this invention have a core (11) formed by active dry yeasts and an outer coating (12) hydrophobic and with a melting point between 15 ° C. and 80 ° C.
  • Dry yeasts active in the nucleus can be, by way of example, of the species Saccharomyces Cerevisiae.
  • the outer coating (12), responsible for insulating and protecting the yeasts that form the core (11), can be made up of inert fatty materials, or fatty acids, or food grade waxes or mixtures of the above.
  • the products obtained in test 2 or with a percentage of fermentation product equal to 30% than those in test 1 ° and subjected to half the fermentation time than those, have a volume greater than 30% than those obtained in the 1st trial.
  • the products of the 2nd test reach their maximum volume in the first 5 minutes of baking, while in the case of test I or the maximum volume is reached between 8 and 10 minutes.
  • Active dry yeast with inert fat coating 1%
  • the pieces obtained in test 2 have a volume greater than 30% than those in test 1.
  • the volume of the pieces in test 2 is practically instantaneous in the first minutes of cooking.

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The product consists of granules (1) having a core (11) of dry active yeasts and a hydrophobic and homogenous cover (12) with a melting point ranging between 15 and 80° C. The dry active yeasts forming the core (11) are preferably of the species Saccharomyces Cerevisiae. The cover (12) isolates and protects the dry active yeasts and may comprise inert fatty matter, fatty acids, food quality waxes or a mixture thereof.

Description

UN PRODUCTO PARA LA FERMENTACIÓN DE MASAS DE PANADERÍA Y BOLLERÍA Y SU UTILIZACIÓN.A PRODUCT FOR THE FERMENTATION OF BAKERY AND BAKERY MASSES AND ITS USE.
DESCRIPCIÓNDESCRIPTION
OBJETO DE LA INVENCIÓNOBJECT OF THE INVENTION
La presente invención se refiere a un producto para la fermentación de masas de panadería o bollería compuesto por unos granulos que presentan un núcleo de levaduras secas activas y un recubrimiento hidrófobo y homogéneo con un punto de fusión comprendido entre 15 y 80 grados centígrados, así como a la utilización de dicho producto en masas de panadería o bolleríaThe present invention relates to a product for the fermentation of bakery or pastry doughs composed of granules having a core of active dry yeasts and a hydrophobic and homogeneous coating with a melting point between 15 and 80 degrees Celsius, as well as to the use of said product in bakery or pastry doughs
ANTECEDENTES DE LA INVENCIÓN.BACKGROUND OF THE INVENTION
Los productos empleados habitualmente para conseguir la fermentación de masas de panadería y bollería están compuestos por levaduras que se presentan en el mercado secas o hidratadas.The products commonly used to achieve the fermentation of bakery and pastry doughs are made up of dry or hydrated yeasts that are presented in the market.
Las levaduras hidratadas, tanto en forma de pasta prensada como en forma de crema líquida, plantean importantes problemas de almacenaje para el usuario final, ya que deben de conservarse en un ambiente refrigerado, con una temperatura entre 8 y 10 grados centígrados. Estas levaduras tienen una vida limitada y pierden la capacidad fermentativa en un periodo de seis semanas.Hydrated yeasts, both in the form of pressed paste and in the form of liquid cream, pose significant storage problems for the end user, since they must be kept in a refrigerated environment, with a temperature between 8 and 10 degrees Celsius. These yeasts have a limited life and lose fermentative capacity over a period of six weeks.
Las levaduras secas, en forma de granulos o micropartículas, se suministran envasadas al vacío presentando, de una parte, un problema de pérdida de capacidad fermentativa desde el momento en que se realiza la apertura del envase, con la consiguiente pérdida del vacío y, de otra parte, que procuran a la masa una actividad proteolítica significativa que resulta nefasta para la conservación de las piezas de masa cruda congelada o de masa fermentada y congelada.Dry yeasts, in the form of granules or microparticles, are supplied vacuum packed presenting, on the one hand, a problem of loss of fermentative capacity from the moment the container is opened, with the consequent loss of vacuum and, of On the other hand, they provide the mass with a significant proteolytic activity that is harmful for conservation of pieces of frozen raw dough or of fermented and frozen dough.
En todos los casos, las levaduras empleadas actualmente en masas de panadería y bollería tienen pérdidas de viabilidad importante después del proceso de congelación y almacenaje de las piezas de masa debido a la propia humedad de la masa.In all cases, the yeasts currently used in bakery and pastry doughs have significant viability losses after the freezing and storage process of the dough pieces due to the dough's own moisture.
Actualmente en los procesos industriales de preparación de masas para panadería y bollería es habitual realizar el congelado de la masa, antes o después de que fermente.Currently in the industrial processes of preparation of dough for bakery and pastries it is usual to perform the frozen dough, before or after fermentation.
La utilización de masa cruda congelada, es decir congelada sin fermentar, facilita considerablemente el almacenaje y transporte de los productos conformados con aquella, ya que tienen un volumen reducido. En el caso de que estos productos permanezcas almacenados durante varias semanas es preciso efectuar su descongelación y fermentación antes de hornearlos, Esta operación de descongelación y fermentación supone un tiempo mínimo de dos horas para las piezas con un peso inferior a 100 gramos y de tres horas para las piezas con un peso igual o superior a 200 gramos.The use of frozen raw dough, that is to say frozen without fermenting, considerably facilitates the storage and transport of the products formed with it, since they have a reduced volume. In the event that these products remain stored for several weeks, they must be defrosted and fermented before baking. This defrosting and fermentation operation is a minimum of two hours for parts weighing less than 100 grams and three hours. for pieces with a weight equal to or greater than 200 grams.
La utilización de estos procesos de conservación de la masa y la permanencia de las levaduras convencionales en ambientes húmedos provoca, como ya se ha mencionado, una disminución significativa del poder fermentativo de dichas levaduras por lo que es necesario duplicar o triplicar la dosis de levadura a utilizar si se desea obtener una fermentación adecuada. Evidentemente, la utilización de dosis tan elevadas de levadura supone de una parte un incremento de los costes de producción y una variación del sabor del producto final de panadería o bollería.The use of these processes of conservation of the mass and the permanence of conventional yeasts in humid environments causes, as already mentioned, a significant decrease in the fermentative power of said yeasts so it is necessary to double or triple the dose of yeast to use if you want to obtain adequate fermentation. Obviously, the use of such high doses of yeast means an increase in production costs and a variation in the taste of the final bakery or pastry product.
La utilización de masa fermentada y congelada plantea otros problemas de diferente índole, tales como: dificultades de almacenaje y transporte debido al mayor volumen de las piezas ya fermentadas, la baja fiabihdad del producto ya que el gas carbónico producido en procedo de fermentación, previo a la congelación, hace mas frágil la estructura interna de los productos, y la baja cualidad de los productos obtenidos después de la cocciónThe use of fermented and frozen dough raises other problems of different kinds, such as: storage and transport difficulties due to greater volume of the pieces already fermented, the low reliability of the product since the carbonic gas produced in the process of fermentation, prior to freezing, makes the internal structure of the products more fragile, and the low quality of the products obtained after the cooking
Lo anteriormente expuesto, evidencia unos problemas determinados por la imposibilidad de las levaduras empleadas actualmente en la elaboración de masas para conservar su estabilidad y su capacidad de fermentación, después de que las piezas de masa hayan sido sometidas a un proceso de congelación y almacenajeThe above, shows some problems determined by the impossibility of yeasts currently used in the preparation of doughs to preserve their stability and fermentation capacity, after the dough pieces have been subjected to a freezing and storage process
DESCRIPCIÓN DE LA INVENCIÓNDESCRIPTION OF THE INVENTION
Para solventar los problemas mencionados, se ha ideado el producto para la fermentación de masas de panadería y bollería, objeto de esta invención, que esta compuesto por unos granulos provistos de un núcleo interior formado por levaduras secas activas y de un recubrimiento hidrófobo y homogéneo con un punto de fusión comprendido entre 15 y 80 grados centígradosTo solve the aforementioned problems, the product for the fermentation of bakery and pastry doughs has been devised, object of this invention, which is composed of granules provided with an inner core formed by active dry yeasts and a homogeneous hydrophobic coating with a melting point between 15 and 80 degrees Celsius
De acuerdo con la invención las levaduras secas activas conformantes del núcleo son de la especie Saccharomyces Cerevisiae, mientras que el recubrimiento exterior puede estar compuesto por materias grasas inertes, o por ácidos grasos, o por ceras de calidad alimentaria o por una mezcla de los anterioresAccording to the invention, the active dry yeasts forming the core are of the Saccharomyces Cerevisiae species, while the outer coating may be composed of inert fatty substances, or fatty acids, or food grade waxes or a mixture of the above.
La esencia de la invención consiste precisamente en proporcionar a las levaduras secas activas de un recubrimiento exterior con las características mencionadas, ya que dicho recubrimiento aporta al producto de fermentación, objeto de esta invención, unas ventajas importantes, entre las que cabe destacar las siguientesThe essence of the invention consists precisely in providing the active dry yeasts of an outer coating with the aforementioned characteristics, since said coating provides the fermentation product, object of this invention, with important advantages, among which the following can be highlighted
a) Aislar del ambiente exterior a las levaduras conformantes del núcleo, manteniendo intacta su capacidad fermentadora durante la conservación de las masas congeladas, en ambientes con una humedad del orden del 40% al 60% y a unas temperaturas comprendidas entre -20°C y +20°C. b) Permite reducir considerablemente las cantidades de levadura empleadas habitualmente, ya que al mantener la capacidad fermentadora no es preciso duplicar o triplicar las dosis como ocurre con las levaduras utilizadas actualmente y que van perdiendo dicha capacidad progresivamente. c) Permite reducir de forma importante el tiempo de fermentación de las masas después de mantenerlas congeladas. d) Permite la conservación de la capacidad fermentadora de la levadura conformante del núcleo a temperatura ambiente, durante 6 meses y sin ninguna restricción ni obligación particular de embalaje. e) Alcanzar la plena actividad de reacción fermentativa, proporcionando un volumen máximo a los productos de panadería o bollería, durante el horneado de los mismos.a) Isolate the yeasts that form the nucleus from the outside environment, keeping its fermentation capacity intact during the conservation of the frozen doughs, in environments with a humidity of the order of 40% to 60% and at temperatures between -20 ° C and + 20 ° C. b) It allows to reduce considerably the amounts of yeast commonly used, since maintaining the fermentation capacity it is not necessary to double or triple the doses as is the case with the yeasts currently used and that are gradually losing that capacity. c) It allows to significantly reduce the fermentation time of the doughs after keeping them frozen. d) It allows the preservation of the fermentation capacity of the yeast forming the nucleus at room temperature, for 6 months and without any restriction or particular obligation of packaging. e) Achieve full fermentation reaction activity, providing a maximum volume to bakery or pastry products, during baking.
Este producto de fermentación se presentará preferentemente en forma de granulos para facilitar su distribución regular en la masa y para asegurar que el recubrimiento exterior de cada uno de ellos mantenga protegidas las levaduras incluidas en los mismos. Estos granulos pueden presentar tamaños diferentes, encontrándose éstos comprendidos, preferentemente entre 100 micrones y 10 milímetros.This fermentation product will preferably be presented in the form of granules to facilitate its regular distribution in the dough and to ensure that the outer coating of each of them keeps the yeasts included therein protected. These granules can have different sizes, these being included, preferably between 100 microns and 10 millimeters.
Aunque también existe la posibilidad de presentación del producto en un formato mayor, no resultaría tan práctico, ya que para conseguir un reparto uniforme del mismo en las masas de panadería o bollería sería preciso romper los granos y por tanto el recubrimiento que asila y protege las levaduras secas activas conformantes del núcleo interior.Although there is also the possibility of presenting the product in a larger format, it would not be so practical, since to achieve a uniform distribution of the same in the bakery or pastry doughs it would be necessary to break the grains and therefore the coating that isolates and protects the Active dry yeasts forming the inner core.
El recubrimiento hidrófobo puede presentar un peso comprendido entre 5% y el 50% del peso total de cada uno de los granulos, variando el espesor del mismo en función de las técnicas empleadas para su aplicación, que serán las técnicas habituales de peliculaje o granulación.The hydrophobic coating can have a weight between 5% and 50% of the total weight of each of the granules, varying the thickness thereof depending on the techniques used for its application, which will be the usual film or granulation techniques.
En esta invención se contempla la utilización del mencionado producto de fermentación en la elaboración de masas de panadería y bollería; mediante la adición de una cantidad suficiente del mismo en la fase final de mezclado o amasado del resto de los componentes que conforman la masa.This invention contemplates the use of said fermentation product in the preparation of bakery and pastry doughs; by adding a sufficient amount thereof in the final mixing or kneading phase of the rest of the components that make up the dough.
Se contempla que la utilización del producto de fermentación se realice en una proporción, respecto al peso de la harina, comprendida entre el 0,1% y 10%.It is contemplated that the use of the fermentation product is carried out in a proportion, with respect to the weight of the flour, between 0.1% and 10%.
La mencionada utilización impide la fermentación de la masa a una temperatura inferior a 15 grados y la pérdida de capacidad fermentativa de las levaduras secas activas conformantes del núcleo; la utilización de dicho producto contempla que la masa de panadería o bollería, de la que forma parte, fermente a partir de una temperatura superior al punto de fusión del recubrimiento, pudiendo realizarse dicha fermentación en una fase previa a la cocción o durante la fase inicial del horneado o cocción de la masa.The aforementioned use prevents the fermentation of the dough at a temperature below 15 degrees and the loss of fermentation capacity of the active dry yeasts forming the core; the use of said product contemplates that the bakery or pastry dough, of which it is a part, fermented from a temperature higher than the melting point of the coating, said fermentation being able to be carried out in a pre-cooking phase or during the initial phase of baking or baking dough.
En la invención se contempla la utilización de este producto de fermentación en aquéllas masas de panadería y bollería destinadas a conservarse en frío o a temperatura ambiente hasta el momento del horneado o cocción de las piezas conformadas con la misma.The invention contemplates the use of this fermentation product in those bakery and pastry doughs intended to be kept cold or at room temperature until the time of baking or cooking of the pieces formed therewith.
DESCRIPCIÓN DE LAS FIGURAS.DESCRIPTION OF THE FIGURES.
Para complementar la descripción que se está realizando y con objeto de facilitar la comprensión de las características de la invención, se acompaña a la presente memoria descriptiva un juego de dibujos en los que, con carácter ilustrativo y no limitativo, se ha representado lo siguiente:To complement the description that is being made and in order to facilitate the understanding of the characteristics of the invention, a set of drawings is attached to the present specification in which, for illustrative and non-limiting purposes, the following has been represented:
- La figura 1 muestra una vista a gran escala de uno de los granulos conformantes del producto de fermentación para masas del panadería y bollería. - La figura 2 muestra una sección transversal de uno de los granulos, también a gran escala.- Figure 1 shows a large-scale view of one of the granules forming the fermentation product for bakery and pastry doughs. - Figure 2 shows a cross section of one of the granules, also on a large scale.
REALIZACIÓN PREFERENTE DE LA INVENCIÓNPREFERRED EMBODIMENT OF THE INVENTION
Como se puede observar en las figuras referenciadas los granulos (1) conformantes del producto de fermentación para masas de panadería y bollería, objeto de esta invención, presenta un núcleo (11) formado por levaduras secas activas y un recubrimiento exterior (12) hidrófobo y con un punto de fusión comprendido entre 15°C. y 80°C.As can be seen in the referenced figures, the granules (1) forming the fermentation product for bakery and pastry doughs, object of this invention, have a core (11) formed by active dry yeasts and an outer coating (12) hydrophobic and with a melting point between 15 ° C. and 80 ° C.
Las levaduras secas activas conformantes del núcleo pueden ser, a título de ejemplo, de la especie Saccharomyces Cerevisiae.Dry yeasts active in the nucleus can be, by way of example, of the species Saccharomyces Cerevisiae.
El recubrimiento exterior (12), encargado de aislar y proteger las levaduras conformantes del núcleo (11), puede estar conformado por materias grasas inertes, o por ácidos grasos, o por ceras de calidad alimentaria o por mezclas de los anteriores.The outer coating (12), responsible for insulating and protecting the yeasts that form the core (11), can be made up of inert fatty materials, or fatty acids, or food grade waxes or mixtures of the above.
Como ejemplos de utilización del producto objeto de la invención se han realizado tres estudios comparativos utilizando paralelamente levadura fresca y el producto de fermentación de la invención. Los pesos de los diferentes componentes se indican en proporción respecto al peso total de harina empleada en cada uno de los casosAs examples of the use of the product object of the invention, three comparative studies have been carried out using fresh yeast and the fermentation product of the invention. The weights of the different components are indicated in proportion to the total weight of flour used in each case
EJEMPLO 1EXAMPLE 1
Ensayo Io. Agua: 62% Sal: 2% Mejorante de panificación: 0,5% Levadura fresca de panadería: 3%Trial I o . Water: 62% Salt: 2% Bread improver: 0.5% Fresh baker's yeast: 3%
Ensayo 2o Agua: 62% Sal: 2%Test 2 or Water: 62% Salt: 2%
Mejorante de panificación: 0,5% Levadura seca activa con recubrimiento hidrófobo: 1%Bread improver: 0.5% Active dry yeast with hydrophobic coating: 1%
Resultado:Outcome:
Los productos obtenidos en el ensayo 2o, con un porcentaje de producto de fermentación igual al 30% que los del ensayo 1° y sometidos a la mitad del tiempo de fermentación que aquéllos, tienen un volumen superior al 30 % que los obtenidos en el ensayo 1°.The products obtained in test 2 or , with a percentage of fermentation product equal to 30% than those in test 1 ° and subjected to half the fermentation time than those, have a volume greater than 30% than those obtained in the 1st trial.
EJEMPLO 2 (Congelando la masa)EXAMPLE 2 (Freezing the dough)
Ensayo 1°1st test
Agua : 58%Water: 58%
Sal: 2% Mejorante de panificación diferida. 1%Salt: 2% Deferred Bread Enhancer. one%
Levadura fresca de panadería: 6%Fresh baker's yeast: 6%
Ensayo 2°2nd test
Agua : 58%Water: 58%
Sal: 2% Mejorante de panificación diferida. 1%Salt: 2% Deferred Bread Enhancer. one%
Levadura seca activa con recubrimiento de materia grasa: 1,5%Active dry yeast with grease coating: 1.5%
Levadura fresca de panadería: 2%Fresh baker's yeast: 2%
Resultado: Una vez congeladas ambas masas durante 30 minutos a -30°C, descongeladas, fermentadas respectivamente durante 2 horas 30 minutos y 45 minutos y horneadas, los productos obtenidos con la masa del ensayo 2o tienen un volumen superior al del 30% que las del ensayo Io, a pesar de que su tiempo de fermentación haya sido mucho inferior.Result: Once both doughs have been frozen for 30 minutes at -30 ° C, thawed, fermented respectively for 2 hours 30 minutes and 45 minutes and baked, The products obtained with the mass of test 2 or have a volume greater than 30% than those of test I or , although their fermentation time has been much lower.
Los productos del ensayo 2° alcanzan su volumen máximo en los primeros 5 minutos del horneado, mientras que el caso del ensayo Io se alcanza el volumen máximo entre los 8 y 10 minutos.The products of the 2nd test reach their maximum volume in the first 5 minutes of baking, while in the case of test I or the maximum volume is reached between 8 and 10 minutes.
EJEMPLO 3 ( Masa fermentada y congelada)EXAMPLE 3 (Fermented and frozen dough)
Ensayo 1 Agua 60% Sal 2%Test 1 Water 60% Salt 2%
Gluten de trigo 2% Mejorante de panificación diferido 1% Levadura fresca de panadería 4%Wheat gluten 2% Deferred bread improver 1% Fresh baker's yeast 4%
Ensayo 2 Agua 60% Sal 2%Test 2 Water 60% Salt 2%
Gluten de trigo 2%2% wheat gluten
Mejorante de panificación diferido 1%1% deferred bread improver
Levadura fresca de panadería 2%Fresh baker's yeast 2%
Levadura seca activa con recubrimiento de materia grasa inerte: 1%Active dry yeast with inert fat coating: 1%
ResultadosResults
Las piezas obtenidas en el ensayo 2° presentan un volumen superior al 30% que las del ensayo 1. La toma de volumen de las piezas en el ensayo 2 es prácticamente instantánea en los primeros minutos de cocción. The pieces obtained in test 2 have a volume greater than 30% than those in test 1. The volume of the pieces in test 2 is practically instantaneous in the first minutes of cooking.

Claims

REIVINDICACIONES
1 - Un producto para la fermentación de masas de panadería y bollería, caracterizado por presentar una configuración granulada, estando compuesto cada uno de los granulos (1) por un núcleo (11) de levaduras secas activas y por un recubrimiento (12) hidrófobo y homogéneo, con un punto de fusión comprendido entre 15 y 80 grados centígrados, manteniendo aislado el núcleo (11) e impidiendo que inicie su actividad fermentativa a una temperatura inferior a 15 grados centígrados1 - A product for the fermentation of bakery and pastry dough, characterized by presenting a granulated configuration, each of the granules (1) being composed of a core (11) of active dry yeasts and a hydrophobic coating (12) and homogeneous, with a melting point between 15 and 80 degrees Celsius, keeping the core (11) isolated and preventing it from starting its fermentation activity at a temperature below 15 degrees Celsius
2 - Un producto, según las reivindicaciones anteπores, caracteπzado porque el recubrimiento (12) hidrófobo puede estar compuesto por materias grasas inertes, o por ácidos grasos, o por ceras de calidad alimentaria o por una mezcla de los anteriores.2 - A product, according to the preceding claims, characterized in that the hydrophobic coating (12) can be composed of inert fatty substances, or fatty acids, or food grade waxes or a mixture of the above.
3.- Un producto, según las reivindicaciones anteriores, caractenzado porque el recubπmiento (12) presenta un peso comprendido entre el 5% y el 50% del peso total de cada uno de los granulos (1).3. A product according to the preceding claims, characterized in that the coating (12) has a weight between 5% and 50% of the total weight of each of the granules (1).
4.- Un producto, según las reivindicaciones anteriores, caractenzado porque los granulos (1) presentan un tamaño comprendido entre 100 micrones y 10 milímetros.4. A product, according to the preceding claims, characterized in that the granules (1) have a size between 100 microns and 10 millimeters.
5 - Utilización de un producto de fermentación en la elaboración de masas de panadería y bollería; caractenzado porque contempla la adición de dicho producto en la fase final de amasado del resto de componentes conformantes de la masa de panadería o bollería.5 - Use of a fermentation product in the preparation of bakery and pastry doughs; characterized in that it contemplates the addition of said product in the final kneading phase of the remaining components of the bakery or pastry dough.
6.- Utilización de un producto de fermentación en la elaboración de masas de panadería y bollería en una cantidad comprendida entre el 0,1% y el 10% del peso de la harina incluida en la masa.6.- Use of a fermentation product in the preparation of bakery and pastry doughs in an amount between 0.1% and 10% of the weight of the flour included in the dough.
7.- Utilización de un producto de fermentación en la elaboración de masas de panadería y bollería que impide la fermentación de masa a una temperatura infenor a 15 grados centígrados.7.- Use of a fermentation product in the preparation of bakery and pastry doughs that prevents the fermentation of dough at a temperature below 15 degrees Celsius.
8,.- Utilización de un producto de fermentación en la elaboración de masas de panadería y bollería que realiza la fermentación de la masa a partir de la temperatura de fusión del recubrimiento hidrófobo, bien en una fase previa a la cocción de la masa o bien en la fase inicial del horneado o cocción de la misma.8 .- Use of a fermentation product in the preparation of bakery and pastry doughs that performs the fermentation of the dough from the melting temperature of the hydrophobic coating, either at a stage prior to the dough cooking or in the initial phase of baking or cooking it.
9.- Utilización de un producto de fermentación en masas de panadería y bollería destinadas a conservarse en frío o a temperatura ambiente hasta el momento del horneado o cocción de las piezas conformadas con la misma. 9.- Use of a fermentation product in bakery and pastry doughs intended to be kept cold or at room temperature until the moment of baking or cooking the pieces formed with it.
PCT/ES2001/000106 2000-03-17 2001-03-16 Product for fermenting bakery and pastry doughs and the use thereof WO2001067871A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2001240706A AU2001240706A1 (en) 2000-03-17 2001-03-16 Product for fermenting bakery and pastry doughs and the use thereof

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
ES200000647A ES2160092B2 (en) 2000-03-17 2000-03-17 A PRODUCT FOR THE FERMENTATION OF BAKERY AND BAKERY MASSES AND ITS USE.
ESP200000647 2000-03-17
ESP200100559 2001-03-12
ES200100559A ES2172477B1 (en) 2000-03-17 2001-03-12 IMPROVEMENTS IN THE PATENT OF INVENTION 200000647 FOR A PRODUCT FOR THE FERMENTATION OF BAKERY AND BAKERY MASSES AND ITS USE.

Publications (1)

Publication Number Publication Date
WO2001067871A1 true WO2001067871A1 (en) 2001-09-20

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1806976A1 (en) * 2004-10-22 2007-07-18 Unilever N.V. Granular cooking aid comprising microbial encapsulates, and cubes and tablets comprising such granular cooking aid
EP2099898B1 (en) * 2006-12-08 2017-06-28 Danstar Ferment AG Coated dried active yeasts and food products containing the same

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3738599A1 (en) * 1987-11-13 1989-05-24 Raps & Co Gewuerzwerk Encapsulated dried yeast in particle form, process for the production thereof and use thereof
WO1992004037A1 (en) * 1990-08-29 1992-03-19 Sterling Chaykin Method and product for eliminating undesirable side effects of eating vegetables such as onion or garlic
EP0659344A1 (en) * 1993-12-24 1995-06-28 Gist-Brocades N.V. Dry yeast compositions
DE19900446A1 (en) * 1999-01-08 2000-07-13 Willibald Seibold Particulate dry baking yeast coated or encapsulated with starch so as to protect it form the effects of air and thus give retention of activity over prolonged periods

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3738599A1 (en) * 1987-11-13 1989-05-24 Raps & Co Gewuerzwerk Encapsulated dried yeast in particle form, process for the production thereof and use thereof
WO1992004037A1 (en) * 1990-08-29 1992-03-19 Sterling Chaykin Method and product for eliminating undesirable side effects of eating vegetables such as onion or garlic
EP0659344A1 (en) * 1993-12-24 1995-06-28 Gist-Brocades N.V. Dry yeast compositions
DE19900446A1 (en) * 1999-01-08 2000-07-13 Willibald Seibold Particulate dry baking yeast coated or encapsulated with starch so as to protect it form the effects of air and thus give retention of activity over prolonged periods

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1806976A1 (en) * 2004-10-22 2007-07-18 Unilever N.V. Granular cooking aid comprising microbial encapsulates, and cubes and tablets comprising such granular cooking aid
EP1806976B1 (en) * 2004-10-22 2014-01-29 Unilever N.V. Granular cooking aid comprising microbial encapsulates, and cubes and tablets comprising such granular cooking aid
EP2099898B1 (en) * 2006-12-08 2017-06-28 Danstar Ferment AG Coated dried active yeasts and food products containing the same

Also Published As

Publication number Publication date
ES2172477B1 (en) 2005-04-01
AU2001240706A1 (en) 2001-09-24
ES2172477A1 (en) 2002-09-16

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