WO2011063473A1 - Composition d'émulsifiant - Google Patents

Composition d'émulsifiant Download PDF

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Publication number
WO2011063473A1
WO2011063473A1 PCT/AU2010/001606 AU2010001606W WO2011063473A1 WO 2011063473 A1 WO2011063473 A1 WO 2011063473A1 AU 2010001606 W AU2010001606 W AU 2010001606W WO 2011063473 A1 WO2011063473 A1 WO 2011063473A1
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WO
WIPO (PCT)
Prior art keywords
conditioner
dough
oil
vinegar
emulsifier
Prior art date
Application number
PCT/AU2010/001606
Other languages
English (en)
Inventor
Gregory James Pointing
Original Assignee
Serrol Ingredients Pty Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from AU2009905824A external-priority patent/AU2009905824A0/en
Application filed by Serrol Ingredients Pty Limited filed Critical Serrol Ingredients Pty Limited
Priority to AU2010324550A priority Critical patent/AU2010324550A1/en
Publication of WO2011063473A1 publication Critical patent/WO2011063473A1/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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/007—Liquids or pumpable materials
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
    • 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
    • A21D2/145—Acids, anhydrides or salts thereof
    • 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
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to dough conditioners, in particular to liquid dough conditioners.
  • Dough conditioners also known as “dough improvers” and “bread improvers" are compositions that are commonly purchased by large scale commercial baking operations involved in the mass production of bread and other baked goods. These conditioners add desirable characteristics such as flavour, colour, tenderness and volume to bread and other baked goods. Dough conditioners typically include the following types of ingredients:
  • enzymes which can enhance gas production by yeasts and can help control the strength of the dough and impart a range of other quality attributes to the finished bread quality • enzymes which can enhance gas production by yeasts and can help control the strength of the dough and impart a range of other quality attributes to the finished bread quality; emulsifiers which strengthen the dough, give improved mixing and handling tolerance, increase loaf volume and improve colour, improve mechanical slicing characteristics and retard staling. Some emulsifiers are understood to effectively strengthen the dough and make it more extensible. This may result in trapping more gas in smaller bubbles, reducing proofing time and giving a softer, more even-textured bread. The added "stretch” also makes the dough more tolerant to over- or under-mixing. Some other emulsifiers combine with starch in the flour in ways that prevent over-firming and staling so that the bread remains softer for a longer period of time.
  • emulsifiers include DMG (distilled monoglycerides); mono- and diglycerides, esters of mono- and diglycerides; polyglycerol esters of fatty acids; polyglycerol polyrincinoleate; propylene glycerol esters of fatty acids; sorbitan monostearates; sorbitan tristerates; SSL (sodium stearoyl lactylate); calcium stearoyl lactylates; and DATEM (diacetyl tartaric esters of mono/diglycerides);
  • liquid dough conditioners are difficult to pump.
  • Liquid conditioners in particular those containing higher levels of emulsifiers, tend to be excessively viscous at low temperatures.
  • water based compositions are sterile, otherwise the emulsifier becomes susceptible to microbial spoilage. Further, water increases the volume of the dough conditioner which in turn increases transport costs making the conditioner more expensive for commercial bakeries, and yet water does not provide any additional functionality to the conditioner.
  • Oil based liquid dough conditioners are more common (see for example WO2003/039261 (DANISCO PJS)) These conditioners tend to include a lipid carrier for the emulsifier in the conditioner. As the amount of oil increases in the liquid dough conditioner, the viscosity of the conditioner decreases making the conditioner easier to pump. However, conditioners having higher oil content impart unhealthy characteristics to a baked product such as a higher calorific content. Additionally, oil based systems are subject to significant changes in viscosity depending on the temperature. This may lead to possible separation of components at higher temperatures or difficulties in pumping at lower temperatures. Further, additional oil which may not be needed for all products, increases the expense, of the dough conditioner. On the other hand, as the amount of oil is decreased, viscosity of the conditioner increases making the dough conditioner more difficult to pump.
  • Liquid dough conditioners have also been provided in the form of emulsions including water and oil. These enable oil to be kept at a minimum level while providing a dough conditioner having a lower viscosity than would otherwise be possible if the dough conditioner had been provided in the form of an oil based conditioner (i.e. without water).
  • these emulsions have the same limitations that apply to water based liquid compositions, namely increased transport costs with no improved functionality, and need for additives to prevent microbial spoilage of emulsifiers.
  • Other conditioners include components that may be undesirable in some circumstances such as egg (see JP 11-346643A (TSUKISHIMA FOODS INDUSTRY CO LTD)).
  • a solution of a preservative forming an aqueous phase the preservative for at least minimising the microbial spoilage of a dough or baked product formed from the use of the conditioner;
  • a liquid dough conditioner including;
  • a vinegar forming an aqueous phase - an emulsifier useful as a component of a dough conditioner dissolved or dispersed in the aqueous phase in an amount of about 1 to 20% w/w conditioner.
  • the conditioner has an emulsifier useful as a component of a dough conditioner dissolved or dispersed therein in an amount of about 1 to 20% w/w conditioner.
  • the emulsifier is dissolved or dispersed in the aqueous phase.
  • the emulsifier or portions thereof may be dissolved or dispersed in the oil phase where an oil is provided.
  • a process for producing a liquid dough conditioner of the invention including the steps of combining an oil, a vinegar and an emulsifier useful as a component of a dough conditioner, thereby producing the liquid dough conditioner of the invention.
  • the emulsifier is first dissolved or dispersed in the vinegar to form an aqueous dispersion or solution, followed by combination of the aqueous dispersion or solution with the oil.
  • liquid dough conditioner of the invention in the manufacture of a dough or baked good.
  • the conditioner of the invention has a number of advantages over other liquid formulations.
  • an addition of a given volume of solution of preservative, such as vinegar, calcium propionate or other preservative described herein provides a liquid dough conditioner having a viscosity that is less than a conditioner formed from the addition of the same volume of water.
  • the conditioner of the invention is easier to pump in a commercial baking operation.
  • liquid dough conditioner having a higher concentration of emulsifier which has the same viscosity as a water based liquid dough conditioner having a lower concentration of emulsifier.
  • the conditioner in the sense that the conditioner essentially functions as a partial or complete preservative that would otherwise be required by a commercial baking operation to minimise microbial spoilage of baked goods caused by mould and other micro-organisms. More specifically, with use of this conditioner, the commercial baking operation does not need to separately add preservative such as vinegar, calcium propionate or other preservative described herein to a dough. This functionality may be provided without the need for other additives that a dough conditioner manufacturer might normally add to stabilise, or to prevent denaturation, or spoilage of the emulsifier in the conditioner.
  • a solution of a preservative forming an aqueous phase the preservative for at least minimising the microbial spoilage of a dough or baked product formed from the use of the conditioner;
  • 'does not substantially include' is generally meant that oil has not been added to the conditioner for the purpose of modifying a function of the conditioner, or for the purpose of providing functionality not already inherent in the conditioner. Therefore, in certain embodiments the condition may include residual or trace amounts of oil, including amounts that inadvertently arise in the manufacture of the conditioner.
  • the preservative may be calcium propionate.
  • other preservatives include sodium benzoate, calcium benzoate, potassium benzoate, sodium diacetate, paraben, niacin, calcium acetate, calcium diacetate, sodium sorbate, calcium sorbate, potassium sorbate, sodium propionate, potassium propionate or sorbic acid.
  • the calcium propionate is provided in an amount of about 2.5 to 50% w/w of the conditioner, or from 2.5 to 25%, or from 5 to 10%, or from 25 to 50% or from 30 to 40 % w w of the conditioner.
  • Vinegar may also form the solution of preservative.
  • Vinegar may be provided in an amount of about 50 to 95% w/w conditioner.
  • Vinegar may be 10% strength, as described herein.
  • emulsifier are described further herein and include those selected from the group consisting of: DMG (distilled monoglycerides); mono- and diglycerides, esters of mono- and diglycerides; polyglycerol esters of fatty acids; polyglycerol polyrincinoleate; propylene glycerol esters of fatty acids; sorbitan monostearates; sorbitan tristerates; SSL (sodium stearoyl lactylate); calcium stearoyl lactylates; and DATEM (diacetyl tartaric esters of mono/diglycerides).
  • DMG distilled monoglycerides
  • mono- and diglycerides esters of mono- and diglycerides
  • polyglycerol esters of fatty acids
  • the conditioner may consist of the solution of preservative and the emulsifier.
  • the conditioner may consist of:
  • - a solution of calcium propionate, preferably in an amount of about 2.5 to 50% w w of the conditioner; - an emulsifier such as one or more of DMG; mono- and diglycerides, esters of mono- and diglycerides; polyglycerol esters of fatty acids; polyglycerol polyrincinoleate; propylene glycerol esters of fatty acids; sorbitan monostearates; sorbitan tristerates; SSL; calcium stearoyl lactylates; and DATEM, dissolved or dispersed in the solution in an amount of about 1 to 20% w/w conditioner.
  • DMG mono- and diglycerides, esters of mono- and diglycerides
  • polyglycerol esters of fatty acids polyglycerol polyrincinoleate
  • propylene glycerol esters of fatty acids sorbitan monostearates; sorbitan tristerates
  • SSL calcium stearoyl lact
  • the amount of emulsifier is from 1 to 20% (i.e. from 1g emulsifier per 99g solution of preservative, to 20g emulsifier to 80g solution of preservative (or less preservative where other components are added in the conditioner)), or from 1 to 10%, or from 3 to 10%, or from 1 to 5%, or from 3 to 5% w w of the conditioner.
  • the conditioner has a pH in the range of 3 to 5.5, or from 3 to 4.5 or from 3.5 to 5.0.
  • a liquid dough conditioner including: - a vinegar forming an aqueous phase;
  • an emulsifier useful as a component of a dough conditioner dissolved or dispersed in the aqueous phase an emulsifier useful as a component of a dough conditioner dissolved or dispersed in the aqueous phase.
  • the liquid dough conditioner may or may not include an oil or fat, such as an oil forming an oil phase.
  • the vinegar is provided in the dough conditioner in an amount to at least minimise microbial spoilage of a baked product formed from the use of the conditioner.
  • These moulds include Aspergillus niger, A. fumigatus, Neurospora sitophila, Rhizopus nigricans. In this amount the commercial baking operation does not have to add additional vinegar or other preservatives to control microbial growth.
  • the amount of vinegar in the conditioner according to the invention is from 50 to 95% w w of the conditioner (i.e.
  • the amount of vinegar may be less than 50% w/w of the conditioner, i.e. from 30 to 50% or 40 to 50% w/w of the conditioner, especially where another preservative is used together with the vinegar.
  • the amount of emulsifier is from 1 to 20% (i.e. from 1g emulsifier per 99g vinegar, to 20g emulsifier to 80g vinegar) (or less vinegar where other components are added in the conditioner)), or from 1 to 10%, or from 3 to 10%, or from 1 to 5%, or from 3 to 5% w w of the conditioner.
  • the skilled worker can determine the appropriate amount of vinegar using the teaching herein to provide a dough conditioner of the invention having the specified viscosity and/or preservative function described herein.
  • the vinegar addition provides the liquid conditioner with a pH in the range of about 3 to 4.5, for example from 3.5 to 4.0 or otherwise within these ranges.
  • vinegar Any type of vinegar may be used. Examples include White, Malt, Wine, Apple cider, Fruit, Balsamic and Rice Vinegars.
  • Organic acids examples of which include acetic, lactic or other acids may in certain embodiments be used instead of, or together with vinegar. In certain embodiments, organic acids are not used.
  • the commercial vinegar is typically 10% strength, i.e. a solution weighing 100 grams includes about 10 grams of acetic acid. Although more dilute concentrations can be used, the level of viscosity reduction may subsequently be reduced. Higher strengths of vinegar i.e. greater than 10% and generally less than 25% and amounts within this range may be used in certain embodiments. Further, in certain embodiments the vinegar may be a concentrate. In these embodiments it may be necessary for a commercial baking operation to add water to the dough conditioner before it is added to ingredients for formation of a dough.
  • the emulsifier is at least partially hydrated by the aqueous phase.
  • the emulsifier may be dispersed in the vinegar or it may be dissolved in the vinegar, or both dispersed and dissolved.
  • the emulsifier may be selected from the group consisting of: DMG (distilled monoglycerides); mono- and diglycerides, esters of mono- and diglycerides; polyglycerol esters of fatty acids; polyglycerol polyrincinoleate; propylene glycerol esters of fatty acids; sorbitan monostearates; sorbitan tristerates; SSL (sodium stearoyl lactylate); calcium stearoyl lactylates; and DATEM (diacetyl tartaric esters of mono/diglycerides) or a mixture of these emulsifiers.
  • the emulsifier is SSL, or combinations of SSL with other emulsifiers, in particular
  • the aqueous phase consists of vinegar, preferably 10% strength vinegar (i.e. 10 g vinegar per 90g water).
  • the aqueous phase may include vinegar and an additional component, for example another compound that is partially or completely soluble in water.
  • the conditioner does not substantially include egg or a component thereof.
  • 'does not substantially include' is generally meant that egg or a component thereof has not been added to the conditioner for the purpose of modifying a function of the conditioner, or for the purpose of providing functionality not already inherent in the conditioner. Therefore, in certain embodiments the condition may include residual or trace amounts of these components, including amounts that inadvertently arise in the manufacture of the conditioner. Typically the condition does not include a leavening agent, such as yeast.
  • the conditioner does not include triglycerides forming a vegetable shortening.
  • preservatives such as calcium propionate can be added to the vinegar-based conditioner at levels which provide for the otherwise required addition rates to the dough.
  • the reduction in pH afforded by the vinegar also assists in enhancing the functionality of the calcium propionate.
  • preservatives include sodium benzoate, calcium benzoate, potassium benzoate, sodium diacetate, paraben, niacin, calcium acetate, calcium diacetate, sodium sorbate, calcium sorbate, potassium sorbate, sodium propionate, potassium propionate, sorbic acid, and acetic acid.
  • Other preservative include a bacteriocin, nisin and natamycin.
  • combinations of preservatives are used, including combinations of the previous list of preservatives, to provide a synergistic effect.
  • the preservative is calcium propionate
  • the calcium propionate is provided in an amount of from 0.1-1%, 0.15-0.75% or 0.2-0.5% on a flour weight basis.
  • the calcium propionate is provided in amount of from 2.5 to 50 % w/w of the conditioner (i.e. from 2.5g calcium propionate per 97.5g of conditioner, to 50g calcium propionate per 50g conditioner) or from 2.5 to 25%, or from 5 to 10%, or from 25 to 50% or from 30 to 40 % w w of the conditioner.
  • the preservative for at least minimising the microbial spoilage of a dough or baked product formed from the use of the conditioner; wherein the conditioner has an emulsifier useful as a component of a dough conditioner dissolved or dispersed therein.
  • the conditioner may consist of the solution of preservative forming an aqueous phase (where the solution may be sodium benzoate, calcium benzoate, potassium benzoate, sodium diacetate, paraben, niacin, calcium acetate, calcium diacetate, sodium sorbate, calcium sorbate, potassium sorbate, sodium propionate, calcium propionate, potassium propionate, calcium propionate, sorbic acid, and acetic acid, a bacteriocin, nisin or natamycin) and the emulsifier useful as a component of a dough condition dissolved or dispersed in the aqueous phase.
  • the solution may be sodium benzoate, calcium benzoate, potassium benzoate, sodium diacetate, paraben, niacin, calcium acetate, calcium diacetate, sodium sorbate, calcium sorbate, potassium sorbate, sodium propionate, calcium propionate, potassium propionate, calcium propionate, sorbic acid, and acetic acid,
  • the liquid dough conditioner may consist of: - a solution of calcium propionate in amount of from 2.5 to 50 % w/w of the conditioner (i.e. from 2.5g calcium propionate per 97.5g of conditioner, to 50g calcium propionate per 50g conditioner) or from 2.5 to 25%, or from 5 to 10%, or from 25 to 50% or from 30 to 40 % w/w of the conditioner; and an emulsifier useful as a component of a dough conditioner dissolved or dispersed therein.
  • the liquid dough conditioner of the invention may further include an oil or fat forming an oil phase.
  • One advantage of this embodiment is that the oil adds a further level of functionality to the conditioner in the sense that a commercial baking operation that purchases the conditioner from a conditioner manufacturer may not then need to separately add an oil to the dough mixture as would normally be added with use of known dough conditioners. Further, the oil decreases the viscosity of the dough conditioner further improving dosing and pumping capacity of the conditioner.
  • the conditioner may take the form of an emulsion of the aqueous and oil phases.
  • the conditioner forms an oil in water emulsion.
  • the emulsion may be a stabilised emulsion.
  • the liquid dough conditioner of the invention may be provided as a stabilised emulsion immediately before use and when in storage.
  • the liquid dough conditioner of the invention is provided as a stabilised emulsion immediately before use, in which case it may form a biphasic solution during storage.
  • the oil is selected to at least partially dilute the emulsifier as such oils further decrease the viscosity of the dough conditioner.
  • oils and fats include canola, sunflower, soy, cottonseed, palm oils and animal fats and mixtures thereof.
  • the oil is a vegetable oil such as canola oil:
  • the oil forming the oil phase is selected for at least partial solubilisation or dispersion of the emulsifier therein.
  • the oil may be provided in an amount of about 10 to 60% w w of the conditioner, for example about 40 to 60%, about 50%, or from about 10 to 50%, for example about 20 to 30%.
  • the liquid dough conditioner of the invention has a viscosity of less than about 2,500cP, or less than about 2,250cP, or less than about 2,000 cP, or less than about 1 ,500cP, or about 700 to 1 ,200cP at 22°C.
  • the viscosity of the conditioner at 22°C may be from about 1 ,200cP to 1 ,500cP, preferably about 1 ,250cP.
  • Viscosity may be measured using a Brookfield DVI+ Viscometer fitted with a #64 spindle running at 60rpm (Brookfield Engineering Laboratories, Inc. 11 Commerce Boulevard Middleboro, Massachusetts, USA, 02346).
  • the liquid dough conditioner of the invention may further include other components including oxidizing agents for strengthening the dough, reducing agents for development of gluten and enzymes for enhancing gas production by yeast and for controlling the strength of the dough. These components may be provided in the aqueous phase, or when an oil forming an oil phase is provided, in the oil phase.
  • a process for producing a liquid dough conditioner according to the invention including the step of combining a vinegar and an emulsifier useful as a component of a dough conditioner, thereby producing the liquid dough conditioner.
  • the process further includes the step of combining an oil with a vinegar and an emulsifier useful as a component of a dough conditioner.
  • the conditioner may not of itself be sufficient to provide for the preservative function required in a dough. In these embodiments it may be necessary for a commercial baking operation to add further vinegar or other preservatives to the dough. On the other hand, it may be necessary for the baking operation to add more water to dilute the preservative effect of the conditioner, or to add more oil to the dough to supplement the oil provided in the conditioner.
  • liquid dough conditioner of the invention may not have the complete attributes of an improver system in which case in use, it may be necessary to add enzymes, oxidants, soy flour or other components to the conditioner or the dough mixture.
  • Production of the conditioner can be done in a number of ways, but typically methods used in the manufacture of food emulsions are employed.
  • Functional bakery emulsiflers preferably SSL and/or DATEM at levels of 2.0 to 10 w/w % are dispersed in vinegar either continuously or on a batch basis.
  • the liquid is then passed through a colloid mill, emulsifying pump or other means of high intensity dispersion to form a smooth, stable hydrate having a viscosity that is greater than the vinegar before addition of the emuisifier.
  • the viscosity achieved may be determined by the type of emuisifier used, the amount present and the intensity of the mixing used.
  • oil can be added to this mixture at an amount from 10 to 60% w/w to create a stable emulsion. This step can be achieved by the use of relatively low intensity mixing, however higher intensity mixing is also possible. The inclusion of oil acts to decrease the viscosity of the mixture.
  • liquid dough conditioner of the invention is 'a complete conditioner' in the sense that it includes all components such as oxidising agents, reducing agents, enzymes, emulsifiers, full fat soy flour and fillers.
  • the liquid dough conditioner of the invention is a 'partial conditioner * in the sense that it contains an emulsifier but does not contain all other components that may be found in a conditioner including oxidizing agents, reducing agents, enzymes, full fat soy flour and fillers.
  • Table 1 is a comparison of water -based liquid dough conditioners with the vinegar - based liquid dough conditioners of the invention.
  • Viscosity was measured using a Brookfield DVI + Viscometer fitted with a #64 spindle running at 60rpm.
  • Vinegar was used at 10% strength.
  • the data from Table 1 shows that irrespective of the type of conditioner used, temperature and time, the viscosity of the liquid dough conditioner that is vinegar -based is lower than water -based conditioners.
  • the SSL @ 5% w w vinegar -based conditioner reproducibly has a viscosity that is about 50% lower than of the control water -based conditioner containing the same amount of SSL. While not wanting to be bound by hypothesis, it is believed that emulsifiers useful as dough conditioners are more solvent, or are better dispersed in vinegar than in water.
  • Table 2 is a comparison of water -based liquid dough conditioners with the calcium - based liquid dough conditioners of the invention The following trials were done to measure the relative viscosities of emulsified mixtures of SSL in water, with and without the addition of calcium propionate added to 30% w/w.
  • Example 3 Use of the liquid dough conditioner in the manufacture of dough or baked good
  • degree of automation applied to the dosage of minor ingredients varies significantly between bakeries.
  • oil addition is automated, however the addition of vinegar is often done manually.
  • Emulsifier addition is most commonly done through inclusion in a powdered improver which needs to be manually weighed.
  • By incorporating up to three components in. a single product it becomes possible to automatically dose all three components using a single system which is currently only used for oil. Not only does this simplify bakery operations, but it reduces the risk of error and removes the potentially hazardous manual addition of vinegar.
  • this invention allows emulsifiers to be removed from a traditional powdered conditioner, the composition of the conditioner can be greatly simplified and concentrated. While traditional improvers have an addition rate of 0.5 - 1.5%, it is proposed that this invention should allow addition rates of remaining conditioning components to be reduced to 0.1% or below. This reduction in required volume makes it possible to economically utilise other improver formats such as tablets, granules, capsules, , gels, liquid concentrates or other similar methods of addition. Further, it is proposed that the enzymes and oxidants comprising the bulk of the 0.1% could be split into individual components which would allow different levels of softness, volume and other characteristics to be obtained in various bread products.

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

Abstract

La présente invention concerne un agent liquide de conditionnement des pâtes contenant un conservateur formant une phase aqueuse et un émulsifiant dissous ou dispersé dans l'agent de conditionnement. L'agent liquide de conditionnement des pâtes peut soit ne pas inclure suffisamment d'huile pour qu'il y ait formation d'une phase huileuse dans l'agent de conditionnement, soit inclure une huile formant une phase huileuse dans l'agent de conditionnement. L'invention concerne également un procédé de production d'une pâte faisant appel à ces agents liquides de conditionnement des pâtes.
PCT/AU2010/001606 2009-11-27 2010-11-29 Composition d'émulsifiant WO2011063473A1 (fr)

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AU2010324550A AU2010324550A1 (en) 2009-11-27 2010-11-29 Emulsifier composition

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AU2009905824 2009-11-27
AU2009905824A AU2009905824A0 (en) 2009-11-27 Emulsifier composition

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Cited By (2)

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Publication number Priority date Publication date Assignee Title
WO2013025606A3 (fr) * 2011-08-15 2013-07-11 "Ab Mauri Food Inc." Inhibiteur naturel des moisissures et ses procédés d'utilisation
WO2013166354A1 (fr) * 2012-05-04 2013-11-07 Nutraceutical Corporation Complément de stévia conservé naturellement exempt de sucre

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US3388999A (en) * 1964-06-11 1968-06-18 Eastman Kodak Co Aqueous, saturated monoglyceride dispersion
US3502482A (en) * 1966-10-10 1970-03-24 Hermann Birnbaum Emulsifier for use in baking and method of preparing the same
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JPH11346643A (ja) * 1998-06-04 1999-12-21 Tsukishima Foods Industry Co Ltd 水中油型乳化組成物及びそれを用いたパン類
WO2002011544A1 (fr) * 2000-08-03 2002-02-14 Encapsulation Systems, Inc. Produit alimentaire pret a l'utilisation
WO2003039261A1 (fr) * 2001-11-05 2003-05-15 Danisco A/S Preparation liquide servant a ameliorer la farine, utilisation, et procede d'elaboration correspondant
WO2004105494A2 (fr) * 2003-06-02 2004-12-09 Cereform Limited Stabilisation aqueuse d'une composition liquide de conditionnement d'une pate de cuisson
WO2007051647A1 (fr) * 2005-11-07 2007-05-10 Kerry Group Services International Limited Ameliorant de panification comprenant un emulsifiant et un agent stabilisant

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US3388999A (en) * 1964-06-11 1968-06-18 Eastman Kodak Co Aqueous, saturated monoglyceride dispersion
US3502482A (en) * 1966-10-10 1970-03-24 Hermann Birnbaum Emulsifier for use in baking and method of preparing the same
WO1996013980A1 (fr) * 1994-11-03 1996-05-17 Burns Philp Food Holdings Pty Limited Ameliorant liquide pour le pain
JPH11346643A (ja) * 1998-06-04 1999-12-21 Tsukishima Foods Industry Co Ltd 水中油型乳化組成物及びそれを用いたパン類
WO2002011544A1 (fr) * 2000-08-03 2002-02-14 Encapsulation Systems, Inc. Produit alimentaire pret a l'utilisation
WO2003039261A1 (fr) * 2001-11-05 2003-05-15 Danisco A/S Preparation liquide servant a ameliorer la farine, utilisation, et procede d'elaboration correspondant
WO2004105494A2 (fr) * 2003-06-02 2004-12-09 Cereform Limited Stabilisation aqueuse d'une composition liquide de conditionnement d'une pate de cuisson
WO2007051647A1 (fr) * 2005-11-07 2007-05-10 Kerry Group Services International Limited Ameliorant de panification comprenant un emulsifiant et un agent stabilisant

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013025606A3 (fr) * 2011-08-15 2013-07-11 "Ab Mauri Food Inc." Inhibiteur naturel des moisissures et ses procédés d'utilisation
WO2013166354A1 (fr) * 2012-05-04 2013-11-07 Nutraceutical Corporation Complément de stévia conservé naturellement exempt de sucre

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