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WO2001011973A1 - Produit et procede de cuisson - Google Patents

Produit et procede de cuisson Download PDF

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Publication number
WO2001011973A1
WO2001011973A1 PCT/AU2000/000951 AU0000951W WO0111973A1 WO 2001011973 A1 WO2001011973 A1 WO 2001011973A1 AU 0000951 W AU0000951 W AU 0000951W WO 0111973 A1 WO0111973 A1 WO 0111973A1
Authority
WO
WIPO (PCT)
Prior art keywords
flour
proportion
weight
ingredients
baked product
Prior art date
Application number
PCT/AU2000/000951
Other languages
English (en)
Inventor
Jonathan Robert Mawer
Original Assignee
Mawer Pty. Ltd.
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 AUPQ2231A external-priority patent/AUPQ223199A0/en
Priority claimed from AUPQ6627A external-priority patent/AUPQ662700A0/en
Application filed by Mawer Pty. Ltd. filed Critical Mawer Pty. Ltd.
Priority to AU62554/00A priority Critical patent/AU6255400A/en
Publication of WO2001011973A1 publication Critical patent/WO2001011973A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/22—Ascorbic acid
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds

Definitions

  • This invention relates to a baking method and to a baked product.
  • the invention has particular but not exclusive application to bread and to bread making methods.
  • the present invention aims to provide an alternative to known baked products such as bread and to known methods of baking.
  • this invention resides broadly in a method of making a baked product including:- mixing together ingredients including flour, sodium chloride in the proportion of between substantially 0.1 % and substantially 1.5% of the weight of the flour, potassium chloride in the proportion of between substantially 0.4% and substantially 1.5% of the weight of the flour, and ascorbic acid in the proportion of between substantially 0.2% and substantially 1.0% of the weight of the flour or other oxidising agent in an equivalent proportion.
  • this invention also resides in a baked product made from ingredients including:- flour; sodium chloride in the proportion of between substantially 0.1% and substantially 1.5 % of the weight of the flour; potassium chloride in the proportion of between substantially 0.4% and substantially 1.5% of the weight of the flour, and ascorbic acid in the proportion of between substantially 0.2% and substantially 1.0% of the weight of the flour, or other oxidising agent in an equivalent proportion.
  • this invention resides broadly in a method of making a baked product including:- mixing together ingredients including flour and ascorbic acid in the proportion of between substantially 0.2% and substantially 1.0% of the weight of the flour or other oxidising agent in an equivalent proportion; the ingredients not including any added fat or other shortening.
  • this invention also resides in a baked product made from ingredients including:- flour; and ascorbic acid in the proportion of between substantially 0.2% and substantially 1.0% of the weight of the flour, or other oxidising agent in an equivalent proportion; the ingredients not including any added fat or other shortening.
  • this invention resides broadly in a method of reducing the proving period of bread dough, the method including:- adding to the ingredients to be mixed ascorbic acid in the proportion of between substantially 0.2% and substantially 1.0% of the weight of flour in the ingredients.
  • the ascorbic acid is in the proportion of substantially 0.5% of the weight of the flour.
  • the proportion of the sodium chloride is substantially 0.75% of the weight of the flour.
  • the proportion of the sodium chloride is substantially 0.45% of the weight of the flour and the ingredients further include:- lemon juice in the proportion of substantially 0.5% of the weight of the flour, or citric acid in an equivalent proportion.
  • the proportion of the potassium chloride is substantially 0.75% of the weight of the flour.
  • ingredients further include:- soya flour in the proportion of between substantially 0.5% and substantially 1.5% of the weight of the flour or other soya products or other natural fat substitutes for gluten lubrication in an equivalent effective proportion. It is preferred that the proportion of the soya flour is substantially 1.0% of the weight of the flour.
  • soya products is to be understood to include all suitable sources of soya in addition to soya flour, including other potential sources of soya such as soya milk, soya grits and soya curd.
  • natural fat substitutes for gluten lubrication means any product effective for lubricating gluten which is not a natural fat. Such products include soya products, full cream milk and eggs.
  • equivalent effective proportion means a proportion which has the same effect as a gluten lubricant as does soya flour in the proportion of between substantially 0.5% and substantially 1.5% of the weight of the flour.
  • ingredients further include:- vinegar in the proportion of between substantially 0.2% and substantially 1.0% of the weight of the flour, or acetic acid in an equivalent proportion. It is preferred that the proportion of the vinegar is substantially 0.5% of the weight of the flour.
  • ingredients further include:- milk powder in the proportion of between substantially 0.5% and substantially 1.5% of the weight of the flour. It is preferred that the proportion of the milk powder is substantially 1.0% of the weight of the flour. It is preferred that the baked product is bread.
  • the invention can be utilised in a two stage sponge and dough system widely used in the USA (and which is less common in Australia) and in a traditional single mix bulk fermented dough system.
  • the invention can also be utilised in a rapid or instant dough system and accordingly it is also preferred that the ingredients further include an improving agent or agents for limiting the fermentation and proving period of the dough to less than substantially 95 minutes.
  • the proportions of the ingredients given above have been expressed as a percentage of the weight of flour.
  • Another system in common usage expresses the proportion of ingredients as a percentage or parts per million (PPM) of the weight of bread.
  • PPM parts per million
  • the weight of flour in a bread or the weight of dry mix in breads such as high protein bread which may contain dry wheat based additives such as wheat germ, wheat gluten etc to the extent that the wheat flour may be less than half the dry mixture
  • the weight of flour in a bread or the weight of dry mix in breads such as high protein bread which may contain dry wheat based additives such as wheat germ, wheat gluten etc to the extent that the wheat flour may be less than half the dry mixture
  • cream yeast can be used instead of dry yeast or compound yeast.
  • this base recipe is effective with all types of dough including sour dough, with all types of flour - eg wheat, rye, soya, barley, com and with all kinds of flour preparations such as wholemeal etc - whereby a low salt/low fat bread can be obtained in white, wholemeal, rye, hi fibre, multigrain etc.
  • the amount of salt can be approximately halved over that of the first example if lemon juice is included in the recipe.
  • the ingredients are as follows:-
  • vinegar is not required if a small quantity of magnesium oxide is included in the recipe.
  • the quantity of salt in this example can be increased to 75 grams and the lemon juice deleted as in Example 1.
  • the percentage ranges of some of the other ingredients may vary.
  • the recipe specifies milk powder which is more effective than liquid milk, although liquid milk and other milk products can be used.
  • Most known breads contain salt in the proportion of between 1.5 and 2.5 percent of the weight of flour and between 2 and 10 percent fat.
  • the high salt content is required to control the yeast development and once it is reduced the taste deteriorates.
  • Also in making low sodium bread normally extra care is required because the dough can be easily ruined in processing.
  • Low salt bread generally has a poor taste and poor texture.
  • Low salt bread is more expensive to make because bakers need to make a separate dough from that for normal bread for those few members of the public who do not mind the taste. This invention will save time as one dough can be made for all breads. As indicated above, the exact mechanism and theory underpinning the results obtained by the invention are not fully understood and the following is only a possible explanation.
  • Gluten is a natural protein derived from a mixture of water and two native proteins present in wheat grain, namely glutenin and gliadin. These proteins combine to form a viscous and somewhat elastic mass called gluten.
  • the glutenin provides elasticity, whilst the gliadin provides extensibility.
  • Gluten adds to the protein content of foods and also provides structure. It improves baking performance because of its ability to form an adhesive and cohesive three dimensional film network.
  • This film forming ability provides gluten with the capability to trap fermentation gases and air inside cells in a dough. As gas pressure builds up it eventually overcomes the elasticity of the gluten which then expands to form a sponge like cellular structure, containing gas retaining pockets or cells formed from a continuous protein phase. During baking the protein is denatured and then sets or coagulates into a fixed shape.
  • gluten provides very little or no structure in dough which must be worked or manipulated in a way which makes it elastic and stretchy. This stage is described as "development” and is extremely important in the breadmaking process. Fully developed gluten is capable of forming a gas retaining structure composed of extremely thin membranes which can be stretched considerably by expanding gases without breaking down.
  • salt - eg sodium chloride toughens gluten.
  • Acids - e.g. lemon juice, ascorbic acid have a toughening effect on the gluten.
  • Fats tend to lubricate the gluten strands and lessen cohesion preventing the formation of a continuous network.
  • Sugar and fat are each known to have a shortening effect on gluten, lessening its extensibility and thus making it more liable to break down under the pressure of gas within its structural framework.
  • Figs 1 and 2 illustrate undeveloped and developed gluten respectively in known dough development.
  • This present invention is believed to change the natural properties of gluten and consequently the method of how bread is manufactured. Having less sodium chloride makes the gluten less tough. Potassium chloride is also added to make the gluten tough however it is less effective than sodium chloride. Both lemon juice and ascorbic acid toughen the gluten making it much less extensible but this does not occur until oxidation occurs after the dough is developed, allowing the gluten to be developed much quicker and more thoroughly. Without the addition of extra fat a more continuous network of gluten is formed. Acetic acid relaxes the gluten making it more extensible, also producing a more thorough gluten formation and also speeding up this process. Milk powder and soya flour both contain natural fat which helps to lubricate the gluten.
  • the method of mixing dough in accordance with the present invention produces a more developed dough which is a lot more tolerant when proving.
  • Figs 3 and 4 illustrate undeveloped and developed gluten respectively in dough development in accordance with the present invention.
  • dough mixing begins changes take place immediately.
  • the varying temperatures of the ingredients form one common dough temperature, and at the same time the wetting of the flour takes place which then forms the gluten.
  • the stabilising and strengthening action of the salt on the gluten becomes evident in the dough structure.
  • the tearing and stretching of the dough rearranges the strands of gluten into a network which will become the gas retaining structure of the loaf.
  • invertase enzymes contained in the cell commence to breakdown the natural plant sugar (sucrose) in the flour into a simple sugar assimilated by the yeast cell.
  • a further chemical change takes place as zymase enzymes convert the simple sugar into C0 2 , alcohol and other by products.
  • Enzymes play an important part in the process as they are catalysts for complex chemical changes which take place during fermentation. Enzymes are defined as substances contained in living cells, which initiate chemical reactions. Each type of enzyme has only one function and so it can be seen that in fermentation a large number of enzymes are active, each contributing to the complex of reactions which together produce fermentation.
  • the resulting physical changes in the dough include increased volume as the gas is trapped in the structure, a rise in heat and a reduction in dough weight as sugars are used up by the yeast.
  • the yeast Without the addition of salt the yeast is not retarded thereby producing a lot more C0 2 and alcohol resulting in much more pressure being put on the gluten formation. This causes some cells to break, releasing the important gases required to produce a loaf with uniform cells and volume.
  • the present invention uses less sodium chloride than normal, it contains potassium chloride which has almost the same effect on the fermentation as does sodium chloride. Because potassium chloride does not control the yeast as well as sodium chloride, milk powder can be added to retard the fermentation process because it reduces the acid concentration in the mixture which reduces the diastatic activity of the dough. Consequently less sugar is produced from the starch by the amylase enzymes, resulting in the slowing down of gas production.
  • a loaf of bread produced in accordance with the present invention has a much more developed gluten dough. This allows it to be mixed in less time with less strain put on the mixer.
  • the temperature of the added water should be increased by between about 4°C and 6°C above that required using known breadmaking techniques.
  • the dough when developed has a tendency to be slightly more sticky to begin with, over a little time the acids have an oxidising effect, strengthening the gluten and creating a much more stable dough than can normally be achieved.
  • the effect is that it takes less time to prove the bread because it has more oven spring than bread produced by known methods. This reduces manufacturing time by approximately 10%.
  • Typical production times using the normal rapid dough process can be reduced by using greater amounts of bread improver, but this substantially increases costs of production.
  • the bread has the same appearance as known bread with the crusts being the same. Tests indicate the colour of the crumb is slightly off- white and slowly becomes more dull over time. The grain and the cell shape and size are more even. The crumb structure is a lot more stable even after 6 days. The bread does not develop a stale taste which can become apparent in known bread after 3 days and this can be quite beneficial in certain markets where preservatives are not well regarded. The bread can give off a slight smell of vinegar, but in tests this was difficult to taste. The bread toasts more rapidly and becomes more golden in colour.
  • Bread made in accordance with the present invention and the bread making methods of the present invention have a number of advantages over known breads and known bread making methods. . Production time is reduced as the bread takes less time to "prove" than is usually required.
  • Breads in accordance with the present invention can be white in colour despite being low in salt.
  • Emulsifiers are not required.
  • Breads in accordance with the present invention can last up to 10 days without preservatives, although these may be needed in a hot and humid climate.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un produit cuit constitué par des ingrédients comprenant: de la farine, 0,4 % à 1,5 % de chlorure de sodium par rapport au poids de la farine et 0,2 % à 1 % d'acide ascorbique par rapport au poids de la farine. Elle concerne un produit cuit constitué par des ingrédients comprenant: de la farine, 0,2 % à 1 % d'acide ascorbique par rapport au poids de la farine ou un autre agent oxydant en proportion équivalente, ces ingrédients ne contenant aucune graisse ou autre coupeur. Elle concerne également un procédé servant à limiter la durée du levage de la pâte à pain et consistant à ajouter aux ingrédients à mélanger de l'acide ascorbique selon une proportion située entre 0,2 % et 1 % du poids de la farine.
PCT/AU2000/000951 1999-08-13 2000-08-10 Produit et procede de cuisson WO2001011973A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU62554/00A AU6255400A (en) 1999-08-13 2000-08-10 Baking method and product

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
AUPQ2231A AUPQ223199A0 (en) 1999-08-13 1999-08-13 Baking method and product
AUPQ2231 1999-08-13
AUPQ6627A AUPQ662700A0 (en) 2000-03-31 2000-03-31 Baking method and product
AUPQ6627 2000-03-31

Publications (1)

Publication Number Publication Date
WO2001011973A1 true WO2001011973A1 (fr) 2001-02-22

Family

ID=25646124

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/AU2000/000951 WO2001011973A1 (fr) 1999-08-13 2000-08-10 Produit et procede de cuisson

Country Status (1)

Country Link
WO (1) WO2001011973A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109699710A (zh) * 2019-03-10 2019-05-03 河南工业大学 一种可预防高血压的低钠面包及其制备方法
JP2023100017A (ja) * 2022-01-05 2023-07-18 株式会社ニップン 減塩パンの製造方法

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1985005252A1 (fr) * 1984-05-18 1985-12-05 Diamalt Aktiengesellschaft Melange de sels, pauvre en sodium, comme substitut du sel de cuisine
US4759934A (en) * 1985-09-23 1988-07-26 Ferrara Peter J Process for preparing high protein bread with ascorbic acid and product
AU610860B2 (en) * 1987-03-12 1991-05-30 Nisshin Flour Milling Inc. New modified gluten product and bread improver composition
SU1722368A1 (ru) * 1990-05-30 1992-03-30 Московский технологический институт пищевой промышленности Способ производства диетического хлеба
CA2070220A1 (fr) * 1991-06-14 1992-12-15 Katherine Louise Moore Pate a patisserie laminee
EP0612477A1 (fr) * 1993-02-26 1994-08-31 BARILLA G. e R. F.lli - Società per Azioni Procédé de préparation de pâte congelée pour pain
JPH06284852A (ja) * 1993-04-01 1994-10-11 Nippon Flour Mills Co Ltd ベーカリー製品の製造方法
JP2000175614A (ja) * 1998-12-15 2000-06-27 Nisshin Flour Milling Co Ltd 穀粉組成物

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1985005252A1 (fr) * 1984-05-18 1985-12-05 Diamalt Aktiengesellschaft Melange de sels, pauvre en sodium, comme substitut du sel de cuisine
US4759934A (en) * 1985-09-23 1988-07-26 Ferrara Peter J Process for preparing high protein bread with ascorbic acid and product
AU610860B2 (en) * 1987-03-12 1991-05-30 Nisshin Flour Milling Inc. New modified gluten product and bread improver composition
SU1722368A1 (ru) * 1990-05-30 1992-03-30 Московский технологический институт пищевой промышленности Способ производства диетического хлеба
CA2070220A1 (fr) * 1991-06-14 1992-12-15 Katherine Louise Moore Pate a patisserie laminee
EP0612477A1 (fr) * 1993-02-26 1994-08-31 BARILLA G. e R. F.lli - Società per Azioni Procédé de préparation de pâte congelée pour pain
JPH06284852A (ja) * 1993-04-01 1994-10-11 Nippon Flour Mills Co Ltd ベーカリー製品の製造方法
JP2000175614A (ja) * 1998-12-15 2000-06-27 Nisshin Flour Milling Co Ltd 穀粉組成物

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Derwent World Patents Index; AN 1993-074286/09 *
FSTA Abstract Accession No. 90(03):M0066 *
LANG C.E. ET AL.: "Effects of additives on flour-water dough mixograms", CEREAL CHEMISTRY, vol. 69, no. 6, 1992, pages 587 - 591, XP002014357 *
SUKARA S.: "Effect of some natural raw materials on extension of shelf-life of bread", ARHIV ZA POLJOPRIVREDNE NAUKE, vol. 49, no. 175, 1988, pages 235 - 260 *
Y. YAMADA AND K.R. PRESTON: "Effects of individual oxidants on oven rise and bread properties of canadian short process bread", JOURNAL OF CEREAL SCIENCE, vol. 15, 1992, pages 237 - 251 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109699710A (zh) * 2019-03-10 2019-05-03 河南工业大学 一种可预防高血压的低钠面包及其制备方法
JP2023100017A (ja) * 2022-01-05 2023-07-18 株式会社ニップン 減塩パンの製造方法
JP7677741B2 (ja) 2022-01-05 2025-05-15 株式会社ニップン 減塩パンの製造方法

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