WO2003022061A2

WO2003022061A2 - Method for making a ready-to-cook pastry for bakery products

Info

Publication number: WO2003022061A2
Application number: PCT/EP2002/010033
Authority: WO
Inventors: Michel Georges Berger; Jean Franck Constant
Original assignee: Dsm Ip Assets B.V.
Priority date: 2001-09-06
Filing date: 2002-09-04
Publication date: 2003-03-20
Also published as: BE1013869A3; ZA200401802B; EP1423014A2; FR2828993B1; BR0212365A; FR2828993A1; WO2003022061A3; AU2002335311A1

Abstract

The invention concerns a method for making a ready-to-cook pastry for bakery products and a ready-to-use composition for making such a pastry. The invention also concerns the resulting products. The inventive method is characterized in that it comprises a step which consists in adding between 1.5 to 4 parts by weight of a mixture of carob seed flour and Kappa and iota carrageenan, for 100 parts by weight of wheat and/or rye flour, prior to or while kneading the dough. The invention is applicable in the food industry, in particular for bakery products.

Description

PROCESSES FOR MAKING A READY TO BAKE PASTE

BAKERY PRODUCTS, READY-TO-USE COMPOSITION,

ANSI OF PRODUCTS OBTAINED

The invention relates to a process for the production of a ready-to-bake dough for bakery products and to a ready-to-use addition composition for use in this process. It also relates to the products obtained by this process and by the use of this ready-to-use composition.

The products commonly called bakery products are products such as breads, pastries, that is to say, chocolate rolls, croissants, apple turnovers, etc.

The traditional and traditional method of making bakery products begins with kneading a mixture of flour, water, salt and a fermentation or leavening agent. When it comes to making a sweet dough, the kneaded mixture also contains butter and sugar.

The leavening agent is present to allow the dough to swell and take on the desired volume during baking.

This leavening agent is generally fresh yeast. Then a first fermentation step, called pointing, is carried out, consisting of resting the dough in bulk.

The dough is then cut and weighed according to the desired shape of the finished baked product.

During this operation, we obtain what will later be called dough. These undergo a final fermentation phase (primer) and can, depending on the use, be subject to scarification, to obtain an aesthetic final product.

Finally, the dough is placed in the oven where it is cooked.

Thus, the artisanal and traditional process of manufacturing bakery products should not be interrupted from the kneading stage to the baking stage.

However, during the last four decades, this manufacturing process has undergone an evolution, which initially consisted in a simple mechanization of the different stages of kneading, weighing, shaping and cooking, but always without interrupting the manufacturing process from kneading to cooking.

Then, techniques appeared allowing to increase the time interval which separates the kneading-shaping stages of the dough from the baking phase itself.

In particular, among artisans, the need to avoid night work while ensuring the supply of fresh products from the opening of their store have been made reconcilable using the techniques known as "controlled growth".

These techniques are based on the use of a thermostatically controlled enclosure whose temperature programming makes it possible to chain, without human intervention, the reduction or cessation of the yeast fermentation activity by exposure of the dough pieces, to a generally positive cold during 12 to 36 hours, then the rise in temperature and the concomitant resumption of fermentation.

In the industrial sector, as much because of the nature of the outlets, that is to say sales for export and in France in cooking terminals, as for reasons of minimization of the costs of production and transport, techniques of frozen or not fermented dough pieces and techniques of precooked / coagulated ferment pieces have been developed.

The technique of precooked / coagulated fermented dough consists of first making fermented dough which is pre-cooked and which are frozen after pre-cooking.

The dough pieces are transported frozen to the sales site and thawed and finished baking on this sales site.

However, such a method has the drawback of requiring means of transport making it possible to keep the doughs fermented and precooked in the frozen state. Another disadvantage of this process is that the dough pieces must be sold by specifying that they are thawed products and not fresh products.

To overcome this problem, it has been proposed to transport frozen, fermented but raw dough pieces. Thus, cooked products obtained after thawing are considered to be fresh products.

However, the raw, fermented and frozen dough technique involves, as for the precooked fermented dough technique, significant logistics costs, in particular transport costs, due to the volume of the fermented dough.

It was then proposed to transport raw, non-fermented frozen dough pieces. But here again, this process has the disadvantage of requiring additional equipment, that is to say an oven for heating and fermentation as well as qualified personnel to assess the final level of fermentation and lamer the dough before cooking. A process for the production of ready-to-bake dough for bakery products has therefore been proposed which avoids the fermentation step, which makes it possible not only to transport the raw non-fermented frozen dough pieces having a smaller volume than those fermented but also to eliminate the need to use special equipment for fermentation. In addition, time is saved because fermentation is no longer to be carried out.

In this process, the increase in volume (swelling) of the dough during cooking is essentially obtained by the action of water vapor formed in situ and not by the carbon dioxide produced by the yeast.

To obtain this production of water vapor during the cooking of the dough pieces, it has been proposed to introduce into the initial mixture, in addition to the water, wheat and / or rye flour, salt, and optionally , butter and sugar, a water retaining agent at room temperature which releases this water, in the form of vapor, only during the cooking of the dough.

It has thus been proposed to use, as a water retaining agent releasing water vapor to swell the dough during its cooking, gums such as xanthan gum, tragacanth, carrageenan gum, celluloses and their derivatives, alginates, pectins, gelatins or combinations of these products.

However, it has never been proposed to use carob bean gum in quantities as a water retaining agent releasing water vapor when baking the bakery product in which it is incorporated. sufficient to be effective and even more so when combined with Kappa gum and iota carrageenan.

Indeed, it was considered in the art of bakery products that locust bean gum was not suitable as a water-retaining agent at room temperature because it was considered that locust bean gum must be heated to 80 ° C to hydrate completely. Furthermore, it was considered in the prior art that when carob seed gum was used in combination with the Kappa and iota forms of carrageenans, it formed elastic and cohesive gels, which do not allow to obtain in the end products having the development (swelling) and the desired softness.

For these reasons, the addition of carob seed gum flour to bread doughs has always been limited to levels less than 0.2 parts by weight per 100 parts by weight of flour.

In addition, consumers are increasingly vigilant as to the origin of the products added to manufactured food products.

There is currently a high demand from consumers for products containing little or no additives of animal origin, such as gelatin, or additives obtained by pure chemical synthesis such as celluloses.

In other words, there is a strong demand from consumers for this type of additive to be replaced by products of plant origin.

However, the gums are products of vegetable origin but those currently used in doughs for bakery products, when used alone or in combination with each other, do not allow both to obtain a good final volume, a softness in the mouth and a touch close to traditional products, and moreover they do not allow to keep the shape given during the shaping of the dough, after its cooking. We have now discovered a water retaining agent which is not a product of animal or purely synthetic origin which makes it possible to avoid the use of such products, which is perfectly suited for incorporation in so-called paste " ready to bake "of bakery products, that is to say which can give, without prior fermentation phase, called primer, bakery products which not only have a satisfactory development (swelling), a good softness to the touch and on the palate, good conservation of the shape given during the shaping of the dough, after cooking but which will also combine the advantages of reduced logistical costs of raw frozen products and the reduced costs and simplicity of finishing of precooked products. To this end, the invention proposes, in a first aspect, a method for manufacturing a ready-to-bake dough for bakery products, of the type comprising a kneading step of a mixture M comprising wheat flour and / or rye, water and salt, characterized in that it comprises a step a) of adding, to the mixture M, from 1.5 to 4 parts by weight, per 100 parts by weight of wheat flour and / or rye, an additive A consisting of 75 to 100 parts by weight carob seed flour and 0 to 25 parts by weight of Kappa and iota carrageenan flour.

Advantageously 1.8 to 3 parts by weight, per 100 parts by weight of wheat flour and / or rye, of additive A are added to the mixture M. Preferably, the method of the invention further comprises a step b ) addition, to the mixture M, of 2.4 to 5.6 parts by weight, per 100 parts by weight of wheat flour and / or rye, of wheat gluten.

Preferably, it further comprises a step c) of adding, to the mixture M, from 0.09 to 2.4 parts by weight, per 100 parts by weight of wheat flour and / or rye, deactivated or inactivated yeast. .

Most preferably, it further comprises a step d) of adding, to the mixture M, from 0.009 to 0.2 parts by weight, per 100 parts by weight of wheat flour and / or rye, of diacetyltartaric esters of mono- and di-glycerides of fatty acids. Even more preferably, it further comprises a step e) of adding, to the mixture M, ascorbic acid and amylases and hemicellulases.

In a preferred embodiment, steps a) and b) and / or c) and / or d) and / or e) are carried out in a single operation and the abovementioned quantities of additive A and wheat gluten and / or deactivated or inactivated yeast, and / or diacetyltartaric esters of mono- and di-glycerides of fatty acids and / or ascorbic acid of amylases and hemicellulases are in the form of a ready-to-use composition. 'employment.

In a second aspect, the invention provides a ready-to-bake dough for bakery products of the type comprising a mixture of wheat and / or rye flour, salt and water, characterized in that it further comprises 1.5 to 4 parts by weight, per 100 parts by weight of wheat and / or rye flour, of an additive A consisting of 75 to 100 parts by weight of carob seed flour and from 0 to 25 parts by weight of Kappa flour and iota carrageenan.

Preferably, the ready-to-bake dough of the invention comprises from 1.8 to 3 parts by weight, per 100 parts by weight of wheat flour and / or rye, of additive A.

Also preferably, it comprises more than 2.4 to 5.6 parts by weight of wheat gluten, per 100 parts by weight of wheat flour and / or rye. More preferably, it comprises more than 0.09 to 2.4 parts by weight of deactivated or inactivated yeast, per 100 parts by weight of wheat flour and / or rye.

Most preferably, it comprises more than 0.009 to 0.2 parts by weight of diacetyltartaric esters of mono- and di-glycerides of fatty acids, per 100 parts by weight of wheat flour and / or rye.

Even more preferably, it further comprises amylases and hemicellulases and ascorbic acid.

In a third aspect, the invention provides a baked bakery product of the type comprising wheat and / or rye flour, salt and water, characterized in that it additionally comprises 1.5 to 4 parts by weight, per 100 parts by weight of wheat and / or rye flour, of an additive A consisting of 75 to 100 parts by weight of carob seed flour and 0 to 25 parts by weight of Kappa flour and iota carrageenan. Preferably, the baked bakery product of the invention comprises

1.8 to 3 parts by weight, per 100 parts by weight of wheat and / or rye flour, of additive A.

Also preferably, the baked bakery product of the invention further comprises 2.4 to 5.6 parts by weight of wheat gluten, per 100 parts by weight of wheat flour and / or rye.

More preferably, it comprises more than 0.009 to 2.4 parts by weight of deactivated or inactivated yeast, per 100 parts by weight of wheat flour and / or rye.

Most preferably, it comprises more than 0.09 to 0.2 parts by weight of diacetyltartaric esters of mono- and di-glycerides of fatty acids.

Even more preferably, it further comprises ascorbic acid, amylases and hemicellulases.

In a fourth aspect, the invention provides a ready-to-use composition for the preparation of a ready-to-bake dough for bakery products and / or a baked bakery product, characterized in that it comprises from 40 to 70% by weight, relative to the total weight of the addition composition, of wheat gluten, 25 to 40% by weight, relative to the total weight of the addition composition, of an additive A consisting of 75 to 100 parts by weight of carob seed flour and from 0 to 25 parts by weight of Kappa and iota carrageenan flour, 1.5 to 3% by weight, relative to the total weight of the composition ready to use, deactivated or inactivated yeast and 1.5 to 2.5% by weight, relative to the total weight of the ready-to-use composition of diacetyltartaric esters of mono- and di-glycerides of acids fat.

Preferably, the ready-to-use composition of the invention comprises 30% by weight of additive A, relative to the total weight of the composition.

Advantageously, it also comprises amylases, hemicellulases and ascorbic acid.

In a fifth aspect, the invention provides a process for manufacturing a ready-to-bake dough for bakery products of the type comprising kneading a mixture M of wheat and / or rye flour, water and salt , characterized in that it further comprises a step of adding 6 to 10 parts by weight of a ready-to-use addition composition of the invention, per 100 parts by weight of wheat flour and / or rye, to the mixture M.

In a sixth aspect, the invention provides a ready-to-bake dough for bakery products of the type comprising a mixture of wheat and / or rye flour, water and salt, characterized in that it further comprises 6 to 10 parts by weight of the ready-to-use composition of the invention, per 100 parts by weight of wheat flour and / or rye.

In a seventh aspect, the invention provides a baked bakery product of the type comprising wheat and / or rye flour, water and salt, characterized in that it additionally comprises 6 to 10 parts in weight of a ready-to-use composition of the invention, per 100 parts by weight of flour.

The invention will be better understood and other objects and advantages thereof will appear better on reading the detailed explanatory description which follows.

The object of the invention is to provide a ready-to-bake dough for bakery products which is easily transportable, without the transport costs involved in the large volume of the dough when transported, raw or cooked but fermented, which does not require fermentation period before cooking or at least which requires only a very short duration of fermentation, that is to say of yeast activity, which is generally Saccharomyces Cerevisiae, and which makes it possible to obtain swelling of the dough when cooked.

The known methods for manufacturing ready-to-bake dough for bakery products are based on a mechanical effect resulting from the time-limited action of the steam released during the baking of the bakery product. This implies the need to reconcile strong hydration of the dough to ensure the production of water vapor while limiting the negative effects that an excess of free water causes in the products.

This requires the use of a large quantity of food additives having a high power of absorption of cold water and releasing this water in the form of steam when baking the bakery product.

In view of current food safety problems, it is moreover desirable that this food additive is not of animal origin or a pure chemical synthesis product and / or that it does not involve the concomitant use of such products.

Now, it has now been discovered that, unlike prejudice existing in the art, carob seed flour used in proportions by weight of 1.5 to 4 parts per 100 parts of wheat and / or rye flour is quite appropriate for this purpose. Even more surprisingly, it has been discovered that a mixture of carob seed flour with Kappa and iota carrageenan, used in the same proportions, can also be used for this purpose.

Indeed, there was prejudice in the art, against the use of carob seed flour as a cold water retaining agent. It was, before the invention, accepted that the locust bean gum does not hydrate completely until temperatures of 80 ° C, which does not make it a food additive that meets the minimum requirement of strong hydration at room temperature.

In addition, it was accepted in the art that carob seed flour acts in synergy with carrageenan Kappa gum, to form rigid and solid gels, which is detrimental to obtaining a product having a softness at touch and palate acceptable to the consumer.

These negative properties of carob seed flour, optionally in combination with carrageenan Kappa gum, are widely described in the literature, in particular in the document entitled "The use of gums in Bakery foods" by Florian Ward published in April 1993 in the

"AIB Technical Bulletin", Volume XV, Issue 4.

However, the invention shows that not only carob seed flour alone but also a mixture of carob seed flour and Kappa and iota carrageenan, make it possible to obtain a bakery product, that is to say ie a final baked product, having a volume greater than the volumes of traditional baked bakery products obtained with the addition of food additives used previously while providing a softness in the mouth and to the touch at least equivalent to these products of the art prior. It was also found that the cooked products obtained from dough pieces including carob seed flour with or without Kappa and iota carrageenan added, exhibited less deformation than those obtained with pasta containing additives of the prior art.

In addition, carob seed flour and Kappa gum and iota carrageenan, are purely vegetable products which avoid the concomitant use of other products of animal origin, such as gelatin, or products chemical syntheses such as celluloses and their derivatives.

In fact, when using in addition to, or to replace 2, the yeast traditionally used and / or other food additives traditionally used until now in doughs for bakery products, an additive A consisting of carob or a mixture of carob seed flour and Kappa flour and iota carrageenan, you get better results at all levels when cooking this dough.

The invention therefore provides, in a first aspect, a process for making dough for bakery products comprising a step of adding, to the basic mixture M consisting of water flour and salt, from 1.5 to 4 parts. by weight, per 100 parts by weight of flour contained in the basic mixture M, of an additive A constituted either by carob seed flour or by a mixture of carob seed flour and Kappa and iota carrageenan. Traditionally, the flour used to make the basic mixture M is wheat and / or rye flour, but any other flour also used for this purpose may be used.

When additive A consists of carob seed flour used in synergistic association with Kappa flour and iota carrageenan, the amount of Kappa flour and iota carrageenan in the additive will always be less than 25 parts by weight per 100 parts by weight of the carob seed flour mixture plus Kappa flour and iota carrageenan.

In other words, the additive A will consist of 75 to 100 parts by weight, relative to the total weight of the additive A, of carob seed flour and of 25 to 0 parts by weight, relative to the total weight of additive A, of Kappa flour and iota carrageenan.

Additive A is added in an amount of 1.5 to 4 parts by weight, per 100 parts by weight of flour contained in mixture M. In fact, if less than 1.5 parts by weight of additive A are used , this additive

A does not allow enough water to be fixed at room temperature and therefore the development of the dough formed from this dough, when it is baked in the oven, is insufficient.

Similarly, if more than 4 parts by weight are used, per 100 parts by weight of flour, of additive A, the dough obtained is too hydrated, that is to say that it is sticky, etc. , and its cooking is difficult, that is to say incomplete when the cooking time of traditional methods is used. In addition, the cooked products obtained are deformed.

The best results are obtained when adding, to the base mixture M, between 1.8 and 3% by weight, per 100 parts by weight of flour, of the additive A of the invention.

Although with the process of the invention, the volume, the softness and the final shape of the product obtained are satisfactory, it is advantageous in the process of the invention to add in combination with the additive of the invention , gluten which will make it possible to obtain a final product that is less deformed compared to the desired shape at the start.

Indeed, wheat gluten forms, when cooked with the additive of the invention, a skeleton more resistant to deformation during cooking.

Wheat gluten is added in the process of the invention before, after or at the same time as the carob seed flour, optionally added with Kappa and iota carrageenan, in a proportion of between 2.4 and 5.6 parts by weight, per 100 parts by weight of flour.

However, while the sole incorporation of native wheat gluten leads to too great resistance to deformation and therefore to a low development of the dough during its cooking, the additional introduction of deactivated fermentation agent and hemicellulasic enzymes. gives the protein structure extensibility properties facilitating its expansion in the oven and pleasant characteristics both to the touch and during chewing.

Consequently, preferably, the process of the invention comprises an additional step consisting in introducing into the raw dough agents of deactivated fermentation such as deactivated or inactivated yeast to impart extensibility to the wheat gluten skeleton, facilitating the expansion of the dough when it is baked in the oven and characteristics which are pleasant both to the touch and when chewing the product cooked thus obtained. In this case, the deactivated or inactivated yeast is added in proportions of between 0.09 parts 0.24 parts by weight, per 100 parts of flour.

Although the use of the additive A of the invention makes it possible to obtain a final cooked product having an excellent volume, the process of the invention can also comprise an additional step of adding 1.5 to 2, 5 parts by weight, per 100 parts by weight of flour, of diacetyltartaric esters of mono- and di-glycerides of fatty acids in the ready-to-cook dough of the invention, to further increase the volume of the final cooked product obtained.

Other agents such as amylases and hemicellulases can also be added to the ready-to-bake dough of the bakery products of the invention, to promote the release, in the form of steam, of the water contained in the additive A of the invention.

The ready-to-bake dough for bakery products of the invention may or may not additionally comprise yeast usually used in traditional bakery products.

The baking dough manufacturing process of the invention can be applied to both unsweetened and sweet baked goods.

The invention also relates to the ready-to-bake dough for bakery products obtained by the manufacturing process of the invention, that is to say comprising between 1.5 to 4 parts by weight, per 100 parts by weight of flour , carob seed flour, with or without Kappa and iota carrageenan.

In addition, the ready-to-bake dough of bakery products of the invention will advantageously comprise between 2.4 to 5.6 parts by weight, per 100 parts by weight of flour, wheat gluten and optionally between 0.09 to 0.24 parts, per 100 parts by weight, of deactivated or inactivated yeast, optionally in combination with 0.09 to 0.2 parts by weight, per 100 parts by weight of flour, of diacetyltartaric esters of mono- and di -glycerides of fatty acids as well as optionally amylases and hemicellulases. Ascorbic acid may also be present in the ready-to-bake dough of bakery products of the invention, and in proportions of 0.006 to 0.012 parts by weight, per 100 parts by weight of flour.

These different agents can be added one by one or as a ready-to-use mixture, before or during the kneading of the dough.

A preferred ready-to-use addition composition for addition to the ready-to-bake dough and the process for making ready-to-bake dough from bakery products of the invention comprises, in part by weight per 100 parts by weight of the composition ready for final use: - 40 to 70% by weight of wheat gluten,

25 to 40% by weight of an additive A consisting of 75 to 100 parts by weight of carob seed flour and 25 to 0 parts by weight of Kappa and iota carrageenan flour,

- 1.5 to 3% by weight of deactivated yeast, and - 1.5 to 2.5% by weight of diacetyltartaric esters of mono- and di-glycerides of fatty acids.

Preferably, the preferred ready-to-use composition for addition to the ready-to-bake dough and the process for manufacturing ready-to-bake dough from the bakery products of the invention comprises 30% by weight of the additive A Also preferably, the ready-to-use composition for addition to ready-to-bake doughs of bakery products additionally contains 0.1 to 0.2% by weight, relative to the total weight of the ready-to-use composition. 'final use, ascorbic acid and amylases and hemicellulases in proportions depending on their activities. These proportions of amylases and hemicellulases are well known to those skilled in the art.

The ready-to-use composition of the invention for addition to a ready-to-bake dough of bakery products is added, to the mixture M, before or during kneading, in an amount of 6 to 10 parts by weight, per 100 parts flour contained in mixture M.

The invention is based on the fact that, surprisingly, the addition of carob seed flour, optionally added with Kappa and iota carrageenan flour, in an amount of 1.5 to 4 parts by weight, per 100 parts by weight of flour, makes it possible to add 10 to 12% of additional water compared to the usual quantity which is of the order of 30 to 40%, and this when cold. This greater amount of water contained in the ready-to-bake dough allows a greater volume of water vapor to be released during the baking of this dough and therefore to obtain a better volume of the final cooked product.

Thus, with the methods of the invention and the ready-to-bake doughs of the invention, baked bakery products are obtained which contain between 1.5 to

3.2 parts of carob seed flour with or without Kappa and iota carrageenan, having a larger volume, a better preserved shape and softness to the touch and in the mouth equivalent to that of traditional products.

In order to better understand the invention, we will now describe, by way of purely illustrative and nonlimiting examples, several modes of implementation.

EXAMPLE 1

In this example, the preparation of an unsweetened dough according to the invention will be described. This dough can be used to obtain, for example, rolls.

To form the mixture M, 100 kg of wheat flour, 6 kg of fresh yeast, 2.2 kg of salt, 1.8 kg of carob seed flour as additive A are weighed and 40 kg of water.

This mixture M is mixed and kneaded according to the traditional method. Then, without fermenting the fresh yeast, that is to say without letting the dough stand, 80 g portions of this dough are weighed, called dough pieces and we put them in the desired form. We then immediately bake these dough pieces at 250 ° C for 20 minutes.

EXAMPLE 2

The procedure is the same as in Example 1, except that weighing and shaping dough pieces of 350 g.

EXAMPLE 3 The procedure is the same as in Example 1, except that after weighing and shaping the dough pieces of 80 g, the fermentation is blocked by storing them for 12 hours at 4 ° C.

The dough pieces are then baked at 240 ° C for 25 minutes.

EXAMPLE 4

The procedure is the same as in Example 3, except that we weigh and shape dough pieces of 350 g.

EXAMPLE 5

The procedure is as in Example 1 except that after weighing and shaping the dough pieces of 80 g, they are frozen at - 40 ° C for 30 minutes and then they are stored at - 18 ° C for 48 hours.

We then thaw at 25 ° C for 30 minutes and bake the dough at 230 ° C for 30 minutes.

EXAMPLE 6

The procedure is as in Example 5 except that we weigh and shape dough pieces of 350 g.

EXAMPLE 7

In this example, a dough for ready-to-bake products is produced, comprising a ready-to-use composition according to the invention containing, relative to the total weight of the composition, 30% by weight of carob seed flour, 45% wheat gluten, 3% deactivated yeast and 2% diacetyltartaric esters of mono- and di-glycerides of fatty acids (E472e). A few ppm of amylases and hemicellulases are also added.

Separately, 100 kg of wheat flour, 6 kg of fresh yeast, 2.2 kg of salt and 8 kg of the ready-to-use composition of the invention are weighed. The flour, fresh yeast, salt and the ready-to-use composition of the invention are kneaded with 40 kg of water. Immediately afterwards, 80 g dough pieces are weighed and shaped and immediately baked at 250 ° C for 20 minutes.

EXAMPLE 8

The procedure is as in Example 7, except that we weigh and shape rolls of 350 g.

EXAMPLE 9

The procedure is as in Example 1, except that the fermentation of the fresh yeast is blocked, by storing the dough after weighing and shaping the dough pieces at 4 ° C. for 12 hours, after which the dough pieces are cooked at 240 ° C for 25 minutes.

EXAMPLE 10

The procedure is as in Example 9, except that we weigh and shape dough pieces of 350 g.

EXAMPLE 11

The procedure is as in Example 7, except that after weighing and shaping the dough pieces, the fermentation of the yeast is blocked by freezing at -40 ° C. for 30 minutes, followed by a storage period of 48 hours at - 180 ° C. At the end of this storage period, the dough pieces are thawed at 25 ° C. for

30 minutes and they are cooked at 230 ° C for 30 minutes.

COMPARATIVE EXAMPLE 1

In this example, a dough for rolls is made according to the traditional method.

Weigh 100 kg of wheat flour, 6 kg of fresh yeast, 2.2 kg of salt to which 90 ppm of an enzyme preparation consisting of amylases and hemicellulases are added, 120 ppm of ascorbic acid, 0.15 kg of esters diacetyltartarics of mono- and di-glycerides of fatty acids (E472e) and 0.15 kg of native wheat gluten.

These various ingredients are mixed and 35 kg of water are added. Mix again and knead according to the traditional process. Then proceed as in Example 1.

COMPARATIVE EXAMPLE 2

Using the ingredients and the amounts of these ingredients described in Comparative Example 1, the procedure is then as in Example 2.

COMPARATIVE EXAMPLE 3

Using the ingredients and the amounts of these ingredients described in Comparative Example 4, the procedure is as in Example 3.

COMPARATIVE EXAMPLE 4

Using the ingredients and the proportions of these ingredients indicated in Comparative Example 1, the procedure is as in Example 4.

COMPARATIVE EXAMPLE 5

Using the ingredients and the amounts of these ingredients indicated in Comparative Example 1, the procedure is as in Example 5.

COMPARATIVE EXAMPLE 6

Using the ingredients and the amounts of these ingredients as described in Comparative Example 1, the procedure is then carried out as in Example 6.

Each of the rolls obtained in Examples 1 to 11 is visually compared with those obtained in Comparative Examples 1 to 6. All the rolls obtained by the process of the invention, with the pasta and the additive A of the invention or the ready-to-use composition of the invention, obtained in Examples 1 to 11 had a volume greater than the rolls breads obtained in Comparative Examples 1 to 6. Their appearance (final shape when baked) their softness in the mouth and to the touch were equivalent if not superior to those of the rolls obtained in Comparative Examples 1 to 6, except the rolls of 350 g obtained in Examples 2 and 6 which exhibited a slight deformation of the final shape compared to that desired. This means that with the processes, the ready-to-cook doughs, the additive of the invention and the ready-to-use compositions for addition of the invention, baked bakery products are obtained having a volume greater than the baked products. of the prior art.

However, when we want to make rolls of 350 g, it is advantageous to use in combination with carob seed flour, wheat gluten, to reduce the deformation of the baked bakery product obtained, when the we want to cook the dough directly after kneading - weighing - shaping or when we want to be able to freeze it before cooking.

EXAMPLE 12

In this example, we made croissants. For this, 100 kg of wheat flour, 6 kg of fresh yeast, 2.2 kg of salt, 10 kg of sugar, 1 kg of butter were weighed and 6 kg of the ready-to-use composition of the invention containing 40% by weight, relative to the total weight of the ready-to-use composition of wheat gluten, 45% of carob seed flour with added Kappa iota carrageenan, 3% of deactivated yeast, 1, 9% diacetyltartaric esters of mono- and di-glycerides of fatty acids (E472e) and 0.1% of ascorbic acids plus a few ppm of amylases and cellulases. This mixture was kneaded with 40 kg of a mixture of water and ice.

Kneading was the usual kneading.

Then, the dough obtained was turned by incorporating 25% by weight of the total weight of the butter dough and proceeding to 3 double turns.

We then weighed pieces of 50 to 60 g and they were rolled. They were then cooked and browned in a ventilated oven at 180 ° C for 15 minutes. EXAMPLE 13

The procedure was as in Example 12, except that after weighing and shaping the dough pieces of 50 to 60 g, these dough pieces were stored for 12 hours at 4 ° C., then a cooking-browning in the oven was carried out. ventilated at 180 ° C for 15 minutes.

EXAMPLE 14

The procedure was as in Example 12, except that after weighing and shaping the dough pieces, the fermentation of the fresh yeast was blocked by freezing at -30 ° C. for 30 minutes.

These dough pieces were then stored for 8 days at -18 ° C. At the end of this storage period, the dough pieces were thawed at 25 ° C for 30 minutes and the thawed dough pieces were baked by placing them in a ventilated oven at a temperature of 100 to 130 ° C and then increased the temperature up to a final temperature of 180 ° C, in 20 minutes.

EXAMPLE 15

The procedure was as in Example 14 but without thawing the dough pieces beforehand at the end of their storage period.

EXAMPLES 16 TO 19

The procedure was as in Examples 12 to 14, respectively, but by making chocolate bars, that is to say that during the turning, a double plus two simple turns were carried out.

COMPARATIVE EXAMPLES 7 TO 14

The procedure was as in Examples 12 to 19, respectively, but using in place of the additive A of the invention 90 m of enzyme preparation consisting of alphanumerics and hemicellulases, 120 ppm of ascorbic acid, 0, 15 kg of diacetyltartaric esters of mono- and di-glycerides of fatty acids (E472e) and 0.15 kg of wheat gluten and 35 kg of water, which corresponds to the composition of traditional doughs for bakery products.

The croissants and pains au chocolat obtained in Examples 12 to 19 were visually compared with the croissants and pains au chocolat obtained in Comparative Examples 7 to 14.

In all cases, the volume of the croissants and pains au chocolat obtained according to the invention was greater than the volume of the croissants and pains au chocolat obtained with the process of the prior art. The chocolate croissants and pains of the invention did not show deformations or only very slight deformations.

As can be seen, the use of 1.5 to 4 parts by weight of carob seed flour per 100 parts by weight of wheat flour gives a ready-to-bake dough for baked goods, which makes it possible to obtain products bakery end products having a higher quality than those of the bakery products obtained in the prior art.

In addition, with the water retaining agent used in the invention, all the preservation techniques can be used and there is in the product obtained, no element of animal origin. It is not useful to add agents which are products resulting from the synthesis of chemicals.

The same tests 1 to 19 were carried out using, as additive A, a mixture of 75 parts by weight of carob seed flour and 25 parts by weight of Kappa and iota carrageenan flour. The deformation of cooked products noted during the manufacture of the products obtained in Examples 2 and 6 was clearly reduced.

Examples 1, 2 and 6 were reproduced but by replacing the additive A of the invention with the gums used in the prior art, namely only Kappa and iota carrageenan flour alone, xanthan gum, guar gum, carboxymethylcellulose or gelatin.

In all cases, the products obtained were inferior to the products obtained with the additive of the invention either due to insufficient development, or due to deformation, or due to taste qualities or to poorer feel. Of course, the invention is in no way limited to the embodiments described and illustrated which have been given only by way of examples.

As well as in the above description, the flour used is wheat flour, any mixture of wheat flour with other cereal flours can be used, the proportions of the additive A and other additives of the invention as well that the ready-to-use composition of the invention are then to be calculated relative to the total weight of the flour mixture.

This means that the invention includes all the technical equivalents of the means described as well as their combinations if these are carried out according to the spirit.

Claims

1. A method of manufacturing a ready-to-bake dough for bakery products of the type comprising a step of kneading a mixture M comprising wheat and / or rye flour, water and salt, characterized in that it comprises a step a) of adding, to the mixture M, 1.5 to 4 parts by weight per 100 parts by weight of wheat flour and / or rye, of an additive A which consists from 75 to 100 parts by weight of carob seed flour and from 25 to 0 parts by weight of Kappa and iota carrageenan flour.

2. Method according to claim 1, characterized in that 1.8 to 3 parts by weight, per 100 parts by weight of wheat flour and / or rye, of additive A are added to the mixture M.

3. Method according to claim 1 or 2, characterized in that it further comprises a step b) of adding, to the mixture M, from 2.4 to 5.6 parts by weight per 100 parts by weight of flour of wheat and / or rye, wheat gluten.

4. Method according to any one of the preceding claims, characterized in that it further comprises a step c) of adding, to the mixture M, from 0.09 to 2.4 parts by weight per 100 parts by weight of wheat and / or rye flour, yeast deactivated or inactivated.

5. Method according to any one of the preceding claims, characterized in that it further comprises a step d) of adding, to the mixture M, from 0.009 to 0.2 parts by weight per 100 parts by weight of flour. wheat and / or rye, diacetyltartaric esters of mono- and di-glycerides of fatty acids.

6. Method according to any one of the preceding claims, characterized in that it further comprises a step e) of addition, to the mixture M, of ascorbic acid and amylases and hemicellulases.

7. Method according to any one of claims 3 to 4, characterized in that steps a) and b) and / or c) and / or d) and / or e) are carried out in a single operation and in that the abovementioned amounts of additive A and wheat gluten and / or deactivated or inactivated yeast, and / or diacetyltartaric esters of mono- and di-glycerides of fatty acids and / or ascorbic acid and / or amylases and hemicellulases are in the form of a ready-to-use composition.

8. Ready-to-bake dough of bakery products of the type comprising a mixture of wheat and / or rye flour, salt and water, characterized in that it comprises more than 1.5 to 4 parts by weight, per 100 parts by weight of wheat and / or rye flour, of an additive A which consists of 75 to 100 parts by weight of carob seed flour and 25 to 0 parts by weight of Kappa flour and iota carrageenan.

9. Ready-to-cook dough according to claim 8, characterized in that it comprises from 1.8 to 3 parts by weight, per 100 parts by weight of wheat flour and / or rye, of additive A.

10. Ready-to-cook dough according to claim 9, characterized in that it comprises more than 2.4 to 5.6 parts by weight of wheat gluten, per 100 parts by weight of wheat flour and / or rye .

11. Ready-to-bake dough according to any one of claims 8 to 10, characterized in that it comprises more than 0.09 to 2.4 parts by weight of deactivated or inactivated yeast, per 100 parts by weight of flour wheat and / or rye.

12. Ready-to-cook dough according to any one of claims 8 to 11, characterized in that it comprises more than 0.009 to 0.2 parts by weight of diacetyltartaric esters of mono- and di-glycerides of acids fat, per 100 parts by weight of wheat and / or rye flour.

13. Ready-to-cook dough according to any one of claims 8 to 12, characterized in that it further comprises amylases and hemicellulases and ascorbic acid.

14. Baked baked product of the type comprising wheat and / or rye flour, salt and water, characterized in that it additionally comprises 1.5 to 4 parts by weight, per 100 parts in weight of wheat and / or rye flour, of an additive A which consists of 75 to 100 parts by weight of carob seed flour and 25 to 0 parts by weight of Kappa and iota carrageenan flour.

15. Baked baked product according to claim 14, characterized in that it comprises 1.8 to 3 parts by weight, per 100 parts by weight of wheat flour and / or rye, of additive A.

16. Baked baked product according to claim 14 or 15, characterized in that it comprises more than 2.4 to 5.6 parts by weight of wheat gluten, per 100 parts by weight of wheat flour and / or rye.

17. Baked baked product according to any one of claims 14 to 16, characterized in that it comprises more than 0.009 to 2.4 parts by weight of deactivated or inactivated yeast, per 100 parts by weight of wheat and / or rye flour.

18. Baked baked product according to any one of claims 14 to 17, characterized in that it comprises more than 0.09 to 0.2 parts by weight of diacetyltartaric esters of mono- and di-glycerides of acids fat.

19. Baked baked product according to any one of claims 14 to 18, characterized in that it further comprises ascorbic acid, amylases and hemicellulases.

20. Ready-to-use addition composition for the preparation of a ready-to-bake dough for bakery products and / or a baked bakery product, characterized in that it comprises from 40 to 70% by weight , relative to the total weight of the addition composition, of wheat gluten, 25 to 40% by weight, relative to the total weight of the addition composition, of an additive A which consists of 75 to 100 parts by weight of carob seed flour and from 25 to 0 parts by weight of Kappa flour and iota carrageenan, 1.5 to 3% by weight, relative to the total weight of the ready-to-use composition, of deactivated yeast or inactivated and 1.5 to 2.5% by weight, relative to the total weight of the ready-to-use composition of diacetyltartaric esters of mono- and di-glycerides of fatty acids.

21. A ready-to-use composition according to claim 20, characterized in that it comprises 30% by weight of additive A, relative to the total weight of the composition.

22. Ready-to-use composition according to claim 15 or 16, characterized in that it further comprises amylases, hemicellulases and ascorbic acid.

23. A method of manufacturing a ready-to-bake dough for bakery products of the type comprising kneading a mixture M of wheat flour and / or rye, water and salt, characterized in that it comprises additionally a step of adding 6 to 10 parts by weight of a ready-to-use addition composition according to any one of claims 20 to 22, per 100 parts by weight of wheat flour and / or rye, mixed M.

24. Ready-to-bake dough of bakery products of the type comprising a mixture of wheat and / or rye flour, water and salt, characterized in that it additionally comprises 6 to 10 parts by weight of a Composition according to any one of Claims 20 to 22, per 100 parts by weight of wheat and / or rye flour.

25. Baked baked product of the type comprising wheat and / or rye flour, water and salt, characterized in that it additionally comprises 6 to 10 parts by weight of a composition according to any one of claims 20 to 22, per 100 parts by weight of flour.