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WO2008138748A1 - Baking powder comprising yeast extract - Google Patents

Baking powder comprising yeast extract Download PDF

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Publication number
WO2008138748A1
WO2008138748A1 PCT/EP2008/055236 EP2008055236W WO2008138748A1 WO 2008138748 A1 WO2008138748 A1 WO 2008138748A1 EP 2008055236 W EP2008055236 W EP 2008055236W WO 2008138748 A1 WO2008138748 A1 WO 2008138748A1
Authority
WO
WIPO (PCT)
Prior art keywords
yeast extract
dough
baking powder
ribonucleotides
sodium chloride
Prior art date
Application number
PCT/EP2008/055236
Other languages
French (fr)
Inventor
José MASTENBROEK
Original Assignee
Dsm Ip Assets B.V.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Dsm Ip Assets B.V. filed Critical Dsm Ip Assets B.V.
Publication of WO2008138748A1 publication Critical patent/WO2008138748A1/en

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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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A23L33/145—Extracts

Definitions

  • This invention relates to a novel baking powder composition.
  • the invention furthermore relates to a novel method to produce baked products using the baking powder composition according to the invention.
  • Baking powder are mixtures of substances intended for leavening of baked goods which release carbon dioxide during dough-making and baking and comprise at least: a carbon dioxide carrier and one or more leavening agents.
  • the carbon dioxide carrier provides the carbon dioxide.
  • the leavening agent causes the release of the carbon dioxide.
  • Examples of used carbon dioxide carriers are sodium bicarbonate, ammonium carbonate, ammonium bicarbonate and potassium carbonate.
  • the use of carbon dioxide carriers can result in an off-flavour.
  • sodium bicarbonate can cause off-flavour when used in certain amounts.
  • Examples of leavening agents are for example tartaric acid, citric acid, acid sodium, potassium and calcium salts of tartaric acid and citric acid, orthophosphoric acid, and pyrophosphoric acid, calcium lactate and calcium sulfate or a mixture of any of them.
  • the preferred leavening agent also depends on the baked product.
  • invention in a first aspect, relates to a baking powder composition
  • a baking powder composition comprising: a) a carbon dioxide carrier; and b) a leavening agent; and c) a yeast extract.
  • the yeast extract comprises at least 30% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter of the yeast extract.
  • Suitable carbon dioxide carriers are for example: sodium bicarbonate, calcium carbonate, ammonium carbonate, ammonium bicarbonate, potassium carbonate or a mixture of any of them.
  • sodium bicarbonate is used.
  • Suitable leavening agents are for example: tartaric acid, citric acid, acid sodium salts of tartaric acid, acid sodium salts of citric acid, potassium salts of tartaric acid, potassium salts of citric acid, calcium salts of tartaric acid, calcium salts of citric acid, orthophosphoric acid and pyrophosphoric acid, sodium acid pyrophosphate, calcium lactate, sodium aluminum phosphate acid, calcium sulfate or a mixture of any of them.
  • the composition comprises a yeast extract which comprises at least 34% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter.
  • the yeast extract comprises at least 38% w/w 5'-ribonucleotides, preferably at least 40% w/w 5'-ribonucleotides, preferably at least 42% w/w 5'- ribonucleotides on the basis of sodium chloride free dry matter.
  • the yeast extract comprises at least 44% w/w 5'-ribonucleotides, preferably at least 46% w/w 5'- ribonucleotides, preferably at least 48% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter. More preferably a yeast extract is used comprising at least 50% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter. In an even more preferred embodiment, the yeast extract comprises between 35% w/w and 45% w/w 5'- ribonucleotides.
  • the relative amounts of the carbon dioxide carrier, leavening agent and the yeast extract in the composition of the invention may easily be determined by the person skilled in the art and will, in general depend on which carbon dioxide carrier and leavening agent are used and for which application.
  • concentration of the yeast extract in the composition of the invention will depend on the effective amount of the yeast extract needed to prevent the formation of the off-taste to baked products caused by the carbon dioxide carrier and/or leavening agent.
  • the composition of the invention may comprise less of a yeast extract with a higher 5'-ribonucleotide content.
  • the composition of the invention comprises a yeast extract with at least 30% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter. Using yeast extract with less than 30 % w/w 5'-ribonucleotides may result in a baked product with (brothy) off-taste and/or off-flavour.
  • ⁇ '-ribonucleotides refers to the total amount of 5'-monophosphate ribonucleotides formed during RNA degradation, viz. 5'-monophosphate guanine (5'-GMP), 5'-monophosphate uracil (5'-UMP), 5'- monophosphate cytosine (5'-CMP), 5'-monophosphate adenine (5'-AMP), where 5'-AMP may be partially or completely converted into 5'-monophosphate inosine (5'-IMP).
  • 5'-GMP 5'-monophosphate guanine
  • UMP 5'-monophosphate uracil
  • 5'-CMP 5'- monophosphate cytosine
  • 5'-AMP 5'-monophosphate adenine
  • 5'-AMP may be partially or completely converted into 5'-monophosphate inosine (5'-IMP).
  • the total amount of 5'-GMP, 5'-UMP, 5'-CMP, 5'-AMP and 5'-IMP is 30% w/w on the basis of sodium chloride free dry matter.
  • a yeast extract is used wherein the total amount of 5'- GMP plus 5'-IMP is at least 15% w/w, preferably at least 17% w/w, preferably at least 19% w/w, preferably at least 20% w/w on the basis of sodium chloride free dry matter.
  • a yeast extract is used wherein the total amount of 5'-GMP plus 5'-IMP is at least 21 % w/w, more preferably at least 22% w/w, more preferably at least 23% w/w, more preferably at least 24% w/w, even more preferably at least 25% w/w on the basis of sodium chloride free dry matter.
  • a yeast extract is used wherein the total amount of 5'-GMP plus 5'-IMP is between 15% w/w and 25% w/w on the basis of sodium chloride free dry matter. Due to the constitution of RNA, from which the 5'-ribonucleotides arise, 5'-GMP and 5'-IMP will in general be present in approximately equal amounts. In the context of the present invention, weight percentage calculations of the 5'- ribonucleotides are based on the disodium salt heptahydrate (2Na.7H 2 O) thereof unless otherwise specified. All weight percentages in the yeast extract are calculated on sodium chloride free dry matter.
  • sodium chloride free dry matter refers to the fact that for the calculation of the weight percentage the weight of any sodium chloride present is excluded from the composition.
  • the measurement of sodium chloride in the composition and the above-mentioned calculation can be performed by methods known to those skilled in the art.
  • the yeast extract may be prepared by any method which yields a yeast extract which comprises at least 30% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter.
  • the yeast extract may be obtained by hydrolysis or autolysis. Methods to produce hydrolytic yeast extracts are known in the art, see for example WO88/05267. In another embodiment, the yeast extract is obtained by autolysis, for instance as described in WO2005/067734.
  • the yeast may be any suitable yeast, e.g. Saccharomyces, in particular Saccharomyces cerevisiae.
  • the baking powder composition can be used in the production of any doughs or batters and baked products prepared from the dough or batter.
  • dough also batters are intended, unless explicitly stated otherwise.
  • the present invention relates to a method to prepare a dough comprising adding an effective amount of the baking powder composition of the first aspect.
  • Dough generally at least comprises a liquid and at least one of the components selected from the group consisting of starch, flour or meal.
  • the liquid can be for example water, oil or such as for example in the case of cake, eggs.
  • the flour can be, for example, wheat flour, corn flour, potato flour, rye flour, oat flour, soy flour, sorghum flour or potato flour.
  • the meal can, for example, be wheat meal, rye meal, oat meal, sorghum meal or potato meal.
  • the starch can, for example, be wheat starch, corn starch or potato starch.
  • the dough can also be a refrigerated or frozen type of dough.
  • the baking powder composition according to the invention is added during the preparation of the dough.
  • conventional baking powders i.e. without a yeast extract added
  • yeast extract with at least 30% w/w 5'- ribonucleotides as defined hereinbefore is added.
  • the yeast extract may be added before, after or simultaneous with the addition of the conventional baking powder.
  • the composition of the invention is added in an effective amount which in general will depend on which carbon dioxide carrier and leavening agent are used and for which application.
  • the composition is added in such an amount so as to give a concentration of the yeast extract comprising at least 30% w/w 5'-ribonucleotides in the dough between 0.01% - 0.3% w/w based on the dry weight of the dough.
  • the yeast extract is also added to give a concentration of yeast extract comprising at least 30% w/w 5'- ribonucleotides in the dough between 0.01% - 0.3% w/w based on the dry weight of the dough.
  • the effective amount of the yeast extract for a given application may easily be determined by the person skilled in the art as described hereinbefore.
  • the invention relates to a dough comprising the composition of the first aspect,
  • the dough is obtainable by the method according to the second aspect of the invention.
  • the dough according to the invention is used in a method to prepare a baked product.
  • the dough can be used to prepare all kinds of baked products. Examples of possible baked products are sponge cake, cake rolls, lady fingers, cake, aerated cake, waffles, pizza, tea biscuits, cookies, hard biscuits, gingerbread, Dutch honey cake, Ralph, muffin, cake doughnut, scones, soda bread, Madalenas, hush puppies, pancakes, layer cakes, tortilla's and bread.
  • the baked product is bread or cake, cookies or pastry.
  • the baking powder composition is used for preparation of bread, it can be used in addition to baker's yeast or to replace baker's yeast.
  • This also enables the production of a so-called instant bread.
  • baker's yeast is used to leaven bread. This is a lengthy process. Production time of bread could be significantly decreased, using the method according to the invention.
  • the invention also relates to baked products, produced by the method according to the invention.
  • the invention also relates to the use of a yeast extract to prevent off-taste caused by a baking powder.
  • the yeast extract characteristics suitable for the invention and preferably used are as disclosed above. Examples
  • SAPP sodium acid pyrophosphate * * 5'-Ribonucleotide-rich yeast extract containing 20 % w/w 5'GMP + 5'IMP, 40 % w/w 5'-ribonucleotides and ⁇ 1 % sodium chloride on dry matter, available from DSM Food Specialties (The Netherlands).
  • the cookies were prepared as follows. All ingredients were mixed in a Hobart mixer with a butterfly whisk until a uniform mass was reached. After mixing the dough rested in the refrigerator for approximately 30 minutes. The dough was subsequently rolled out with a sheeter in 5 steps to a thickness of 4.5 millimetres. From the plaque cookies were stamped with a diameter of 6.8 cm and put on a greased plate. The cookies were baked for 14 minutes at a temperature of 180 0 C top and 160 0 C floor temperature.
  • the cookies containing the yeast extract (example 1 ) were preferred by the taste panel when compared to those of the comparative example.
  • the yeast extract masked the off note due to the baking powder, thereby providing a milder taste experience.
  • the off note due to the baking powder could still be perceived in the cookies of the comparative example.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

This invention relates to a process of preparing a dough to prepare baked products with baking powder, thereby preventing off-taste from baking powder by the use of a yeast extract. The invention furthermore relates to a novel baking powder, a novel dough and novel baking products prepared with the novel process according to the invention.

Description

BAKING POWDER COMPRISING YEAST EXTRACT
Field of the invention
This invention relates to a novel baking powder composition. The invention furthermore relates to a novel method to produce baked products using the baking powder composition according to the invention.
Background of the invention
Baking powder are mixtures of substances intended for leavening of baked goods which release carbon dioxide during dough-making and baking and comprise at least: a carbon dioxide carrier and one or more leavening agents. The carbon dioxide carrier provides the carbon dioxide. The leavening agent causes the release of the carbon dioxide.
Examples of used carbon dioxide carriers are sodium bicarbonate, ammonium carbonate, ammonium bicarbonate and potassium carbonate. The use of carbon dioxide carriers can result in an off-flavour. For example in Chemical Leavening Agents, 2nd Edition (2001 ), Chemische Fabrik Budenheim, Universitatsdruckerei und Verlag H. Schmidt Mainz, is indicated that sodium bicarbonate can cause off-flavour when used in certain amounts. Examples of leavening agents are for example tartaric acid, citric acid, acid sodium, potassium and calcium salts of tartaric acid and citric acid, orthophosphoric acid, and pyrophosphoric acid, calcium lactate and calcium sulfate or a mixture of any of them. The preferred leavening agent also depends on the baked product. In Chemical Leavening Agents, 2nd Edition, Chemische Fabrik Budenheim guidance is given to the person skilled in the art as to which (combination of) leavening agent(s) is preferably used for which type of baked product. In this book, it is shown that sodium acid pyrophosphate (SAPP) can be used for most types of doughs or batters.
The use of the leavening agents however can cause an off-flavour, which is undesirable. For example in Chemical Leavening Agents, 2nd Edition, Chemische Fabrik Budenheim, is indicated that sodium acid pyrophosphate (SAPP) can cause off-flavour in certain amounts.
Therefore there is a need for novel baking powder compositions, not inducing off- taste in the application, for example when used in larger amounts. It is the objective of the present invention to provide a novel baking powder composition not inducing off-taste to baked products, thereby enabling the use of a larger amount of baking powder.
Description of the invention
In a first aspect, invention relates to a baking powder composition comprising: a) a carbon dioxide carrier; and b) a leavening agent; and c) a yeast extract. wherein the yeast extract comprises at least 30% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter of the yeast extract. The advantage of the composition of the first aspect is that it can be very efficiently used as a baking powder whereby no off-taste is induced in the baked products.
Suitable carbon dioxide carriers are for example: sodium bicarbonate, calcium carbonate, ammonium carbonate, ammonium bicarbonate, potassium carbonate or a mixture of any of them. Preferably, sodium bicarbonate is used.
Suitable leavening agents are for example: tartaric acid, citric acid, acid sodium salts of tartaric acid, acid sodium salts of citric acid, potassium salts of tartaric acid, potassium salts of citric acid, calcium salts of tartaric acid, calcium salts of citric acid, orthophosphoric acid and pyrophosphoric acid, sodium acid pyrophosphate, calcium lactate, sodium aluminum phosphate acid, calcium sulfate or a mixture of any of them.
In a preferred embodiment, the composition comprises a yeast extract which comprises at least 34% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter. Preferably, the yeast extract comprises at least 38% w/w 5'-ribonucleotides, preferably at least 40% w/w 5'-ribonucleotides, preferably at least 42% w/w 5'- ribonucleotides on the basis of sodium chloride free dry matter. Preferably, the yeast extract comprises at least 44% w/w 5'-ribonucleotides, preferably at least 46% w/w 5'- ribonucleotides, preferably at least 48% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter. More preferably a yeast extract is used comprising at least 50% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter. In an even more preferred embodiment, the yeast extract comprises between 35% w/w and 45% w/w 5'- ribonucleotides.
The relative amounts of the carbon dioxide carrier, leavening agent and the yeast extract in the composition of the invention may easily be determined by the person skilled in the art and will, in general depend on which carbon dioxide carrier and leavening agent are used and for which application. The concentration of the yeast extract in the composition of the invention will depend on the effective amount of the yeast extract needed to prevent the formation of the off-taste to baked products caused by the carbon dioxide carrier and/or leavening agent. Furthermore, for a given application, the composition of the invention may comprise less of a yeast extract with a higher 5'-ribonucleotide content. The composition of the invention comprises a yeast extract with at least 30% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter. Using yeast extract with less than 30 % w/w 5'-ribonucleotides may result in a baked product with (brothy) off-taste and/or off-flavour.
In the context of the present invention, the term ^'-ribonucleotides" refers to the total amount of 5'-monophosphate ribonucleotides formed during RNA degradation, viz. 5'-monophosphate guanine (5'-GMP), 5'-monophosphate uracil (5'-UMP), 5'- monophosphate cytosine (5'-CMP), 5'-monophosphate adenine (5'-AMP), where 5'-AMP may be partially or completely converted into 5'-monophosphate inosine (5'-IMP). For example, in a yeast extract which comprises 30% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter, the total amount of 5'-GMP, 5'-UMP, 5'-CMP, 5'-AMP and 5'-IMP is 30% w/w on the basis of sodium chloride free dry matter.
In a preferred embodiment, a yeast extract is used wherein the total amount of 5'- GMP plus 5'-IMP is at least 15% w/w, preferably at least 17% w/w, preferably at least 19% w/w, preferably at least 20% w/w on the basis of sodium chloride free dry matter. Preferably, a yeast extract is used wherein the total amount of 5'-GMP plus 5'-IMP is at least 21 % w/w, more preferably at least 22% w/w, more preferably at least 23% w/w, more preferably at least 24% w/w, even more preferably at least 25% w/w on the basis of sodium chloride free dry matter. In an even more preferred embodiment, a yeast extract is used wherein the total amount of 5'-GMP plus 5'-IMP is between 15% w/w and 25% w/w on the basis of sodium chloride free dry matter. Due to the constitution of RNA, from which the 5'-ribonucleotides arise, 5'-GMP and 5'-IMP will in general be present in approximately equal amounts. In the context of the present invention, weight percentage calculations of the 5'- ribonucleotides are based on the disodium salt heptahydrate (2Na.7H2O) thereof unless otherwise specified. All weight percentages in the yeast extract are calculated on sodium chloride free dry matter. In the present invention, the term "sodium chloride free dry matter" refers to the fact that for the calculation of the weight percentage the weight of any sodium chloride present is excluded from the composition. The measurement of sodium chloride in the composition and the above-mentioned calculation can be performed by methods known to those skilled in the art.
The yeast extract may be prepared by any method which yields a yeast extract which comprises at least 30% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter. The yeast extract may be obtained by hydrolysis or autolysis. Methods to produce hydrolytic yeast extracts are known in the art, see for example WO88/05267. In another embodiment, the yeast extract is obtained by autolysis, for instance as described in WO2005/067734. The yeast may be any suitable yeast, e.g. Saccharomyces, in particular Saccharomyces cerevisiae.
The baking powder composition can be used in the production of any doughs or batters and baked products prepared from the dough or batter. Hereinafter with the wording "dough" also batters are intended, unless explicitly stated otherwise.
In a second aspect, the present invention relates to a method to prepare a dough comprising adding an effective amount of the baking powder composition of the first aspect. Dough generally at least comprises a liquid and at least one of the components selected from the group consisting of starch, flour or meal. The liquid can be for example water, oil or such as for example in the case of cake, eggs. The flour can be, for example, wheat flour, corn flour, potato flour, rye flour, oat flour, soy flour, sorghum flour or potato flour. The meal can, for example, be wheat meal, rye meal, oat meal, sorghum meal or potato meal. The starch can, for example, be wheat starch, corn starch or potato starch. Also a combination of the flours, starches and/or meals can be used to prepare the dough. Optionally, other additives can be added to the dough, such as for example, sugar, yeast, salt. The dough can also be a refrigerated or frozen type of dough. In one embodiment of the invention, the baking powder composition according to the invention is added during the preparation of the dough. In another embodiment of the invention, conventional baking powders (i.e. without a yeast extract added) are added to the dough ingredients and additionally the yeast extract with at least 30% w/w 5'- ribonucleotides as defined hereinbefore is added. The yeast extract may be added before, after or simultaneous with the addition of the conventional baking powder.
The composition of the invention is added in an effective amount which in general will depend on which carbon dioxide carrier and leavening agent are used and for which application. Preferably the composition is added in such an amount so as to give a concentration of the yeast extract comprising at least 30% w/w 5'-ribonucleotides in the dough between 0.01% - 0.3% w/w based on the dry weight of the dough. When the yeast extract is added to the dough separate from the baking powder, the yeast extract is also added to give a concentration of yeast extract comprising at least 30% w/w 5'- ribonucleotides in the dough between 0.01% - 0.3% w/w based on the dry weight of the dough. The effective amount of the yeast extract for a given application may easily be determined by the person skilled in the art as described hereinbefore.
In a third aspect, the invention relates to a dough comprising the composition of the first aspect, In a preferred embodiment of the invention, the dough is obtainable by the method according to the second aspect of the invention. In a fourth aspect of the invention, the dough according to the invention is used in a method to prepare a baked product. The dough can be used to prepare all kinds of baked products. Examples of possible baked products are sponge cake, cake rolls, lady fingers, cake, aerated cake, waffles, pizza, tea biscuits, cookies, hard biscuits, gingerbread, Dutch honey cake, Berliner, muffin, cake doughnut, scones, soda bread, Madalenas, hush puppies, pancakes, layer cakes, tortilla's and bread. In a preferred embodiment, the baked product is bread or cake, cookies or pastry. In case the baking powder composition is used for preparation of bread, it can be used in addition to baker's yeast or to replace baker's yeast. In the art it was not possible to replace the baker's yeast fully by baking powder, due to the off-taste created by the relatively large amount of baking powder needed to yield the desired effect with respect to crumb characteristics of the obtained bread. This also enables the production of a so-called instant bread. Usually baker's yeast is used to leaven bread. This is a lengthy process. Production time of bread could be significantly decreased, using the method according to the invention. In a fifth aspect, the invention also relates to baked products, produced by the method according to the invention.
In a sixth aspect, the invention also relates to the use of a yeast extract to prevent off-taste caused by a baking powder. The yeast extract characteristics suitable for the invention and preferably used are as disclosed above. Examples
Example 1
Preparation of butter cookies
In this example the taste of cookies prepared with a baking powder comprising sodium bicarbonate as carbon dioxide carrier and sodium acid pyrophosphate as leavening agent and a yeast extract comprising 40% w/w 5'-ribonucleotides based on dry matter, was compared with the taste of cookies comprising a conventional baking powder containing sodium bicarbonate and sodium acid pyrophosphate and no yeast extract.
Materials
Figure imgf000007_0001
*SAPP= sodium acid pyrophosphate ** 5'-Ribonucleotide-rich yeast extract containing 20 % w/w 5'GMP + 5'IMP, 40 % w/w 5'-ribonucleotides and <1 % sodium chloride on dry matter, available from DSM Food Specialties (The Netherlands).
Methods In both example 1 and the comparative example the cookies were prepared as follows. All ingredients were mixed in a Hobart mixer with a butterfly whisk until a uniform mass was reached. After mixing the dough rested in the refrigerator for approximately 30 minutes. The dough was subsequently rolled out with a sheeter in 5 steps to a thickness of 4.5 millimetres. From the plaque cookies were stamped with a diameter of 6.8 cm and put on a greased plate. The cookies were baked for 14 minutes at a temperature of 1800C top and 1600C floor temperature.
After a day cooling the produced cookies were tested by a taste panel set-up in a discriminative difference test as published in 'Sensory Evaluation of Food' by H. T. Lawless and H. Heymann (1998) Chapman & Hall.
Results
The cookies containing the yeast extract (example 1 ) were preferred by the taste panel when compared to those of the comparative example. In the cookies of example 1 the yeast extract masked the off note due to the baking powder, thereby providing a milder taste experience. On the contrary the off note due to the baking powder could still be perceived in the cookies of the comparative example.

Claims

1. Baking powder composition comprising: a. a carbon dioxide carrier; and b. a leavening agent; and c. a yeast extract. wherein the yeast extract comprises at least 30% w/w 5'-ribonucleotides on the basis of the sodium chloride free dry matter of the yeast extract.
2. Composition according to claim 1 wherein a yeast extract is used wherein the total amount of 5'-GMP plus 5'-IMP is at least 15% w/w on the basis of sodium chloride free dry matter.
3. Method to produce a dough comprising adding an effective amount of the composition according to claim 1.
4. Method according to claim 3, wherein the composition is added in such an amount so as to give a concentration of yeast extract in the dough between 0.01% - 0.3% w/w based on the dry weight of the dough.
5. Dough comprising the composition according to claim 1 or 2 and/or obtainable by the method according to claim 3 or 4.
6. Method to produce a baked product, comprising the step of baking the dough according to claim 5.
7. Method according to claim 6, whereby the baked product is bread or cake, cookies or pastry.
8. Baked product produced with the method according to claim 6 or 7. Use of a yeast extract to prevent off-taste caused by a baking powder, wherein the yeast extract comprises at least 30% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter.
PCT/EP2008/055236 2007-05-16 2008-04-29 Baking powder comprising yeast extract WO2008138748A1 (en)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP07108332 2007-05-16
EP07108332.3 2007-05-16
EP07119590 2007-10-30
EP07119590.3 2007-10-30

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE702679C (en) * 1935-03-06 1941-02-13 Baeckereibedarf M B H Ges Process for making baked goods
US5695804A (en) * 1994-03-24 1997-12-09 Nabisco Technology Company Production of chip-like durum wheat-based snacks
WO2000076321A1 (en) * 1999-06-10 2000-12-21 The Pillsbury Company Leavened dough extrusion process
WO2003063613A1 (en) * 2002-01-31 2003-08-07 Dsm Ip Assets B.V. Compositions comprising artificial sweeteners and a yeast extract, use thereof and food comprising the same
US20030152684A1 (en) * 1998-05-18 2003-08-14 Kohjin Co., Ltd. Sweetness improving agent and foods containing the same
WO2005034636A1 (en) * 2003-10-13 2005-04-21 Nestec S.A. Cake mixture
WO2005067734A2 (en) * 2004-01-09 2005-07-28 Dsm Ip Assets B.V. Process for the production of compositions containing ribonucleotides and their use as flavouring agents

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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