Food or edible material: processes – compositions – and products – Dormant ferment containing product – or live microorganism... – Yeast containing
Patent
1989-02-27
1990-06-19
Cintins, Marianne
Food or edible material: processes, compositions, and products
Dormant ferment containing product, or live microorganism...
Yeast containing
426 64, 426653, A21D 200, A21D 222
Patent
active
049352490
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to the manufacture of cooked or raw (deep-frozen) bread and viennoiserie articles, and its object is to improve the quality of the latter, particularly from the aspect of lightness, whilst simplifying the baker's task by ensuring greater reliability of metering and by enabling advantage to be taken of the improvements made by the research laboratories to the additives used to increase the activity of yeasts or leavens in fermentation.
The conventional bread-making process initially comprises placing in the kneader, in appropriate proportions, flour, water, salt and baker's yeast or leaven.
The enzymes which are naturally present in the flour play an essential part in the fermentation which takes place in the presence of the yeast.
Usually, in order to compensate for the low enzyme content of the flours, various enzymatic additives known as "improvers" are added to the kneader, these additives often taking the form of a pulverulent mixture of alpha-amylase and ascorbic acid to which soya bean lecithin fixed on flour is sometimes added. Products named "Malton", "Rapidaze" and others are commercially available.
The quantities of yeast and of additive can be varied in accordance with the quality of the flour, which itself varies from year to year.
The entire mixture is kneaded in the kneading machine, after which the dough obtained is fashioned to give it the shape which the finished loaf is to have.
The unbaked loaves resulting from this fashioning process are stood for several hours in a fermentation chamber, and finally cooked in the oven.
In the event that deep-freezing is to be used, the fashioned unbaked loaves are placed in :he freezer at the end of fashioning, without passing through the fermentation chamber.
Fermentation and cooking will take place later, after defrosting, when it is desired to use the preserved unbaked loaves.
The use of the additives known as "improvers" is not without associated difficulties. The additives must not be forgotten, but they must also be metered appropriately in order for the yeast to employ its gas evolution power to the full and, in particular, to obtain a light and aerated crumb.
The use of these "improvers" has in the past been quite empirical. It is still not usual to see a baker using the improver in powder form to dust the yeast or the mixture placed in the kneader, and so to proceed without really knowing what he has done.
It has been proposed (U.S. Pat. No. 4,642,237) to place doses of alpha-amylase-based additives in envelopes having water-soluble walls in order to facilitate the operations at the bakery.
However, the problem of optimum use of the additive without possibility of error, forgetfulness or premature use in the presence of yeast, and so as to obtain the best result, has not been considered.
This problem is solved, according to the invention in that the additive is metered in advance in proportion to the yeast mixture with which it is to be used, and in that the dose, which is contained in one or more leak-tight capsules of a destructible mater al, is placed by the yeast manufacturer on the block of pasty yeast or in the pocket containing the dose of powdered yeast, before this yeast is delivered to the baker. The dose of yeast and the proportional dose of additive thus form a unit which is prepared before use.
The coefficient of proportionality of the weight of additive to the weight of yeast is determined in the laboratory as a function of the properties of the flour, which themselves depend on the harvest, and as a function of the method of baking envisaged, direct baking or baking with deep-freezing. An example will be given below.
It may be noted that the use of a quantity of additive proportional to the quantity of the yeast used represents an innovation as compared with the most generally widespread mode of use in which efforts are made, more or less empirically, to adjust the quantity of additive in proportion to the quantity of f our (or of water used, which itself is metered in an amount equal to about 60% of
REFERENCES:
patent: 4642237 (1987-02-01), DeStefanis et al.
Chemical Abstracts, vol. 99, No. 21, 21 Nov. 1983; 99:174491v.
Breiner A. W.
Cintins Marianne
LandOfFree
Method of combining baking additives and baker's yeast prior to does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method of combining baking additives and baker's yeast prior to , we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of combining baking additives and baker's yeast prior to will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2259428