Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1996-05-07
1999-12-28
Wong, Leslie
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 18, 426 19, 426 21, 426549, A21D 200
Patent
active
060078502
DESCRIPTION:
BRIEF SUMMARY
This application claims benefit of international application PCT/ EP94/03663 filed Nov. 7, 1994.
The present invention relates to a process for preparing a baking improver.
It is generally known that a certain amount of gluten is needed in dough for obtaining a desired specific volume and stability of the dough. To this end, it is preferred to prepare dough from a flour which is rich in gluten. Since some flours are by nature poor in gluten content, the amount of gluten present in the dough may be increased by adding gluten as a separate ingredient. However, a dough rich in gluten may be tough and inflexible, thus resulting in a dough which is difficult to process in machine baking of loaves of bread or other dough products.
There is no reference known dealing with the problem as identified above, and thus there is no suggestion in the prior art how to solve this problem.
We have now found a way of alleviating said negative side effects in dough handling properties associated with dough rich in gluten.
It has been found that by subjecting cereal germs to a fermentative treatment using starter cultures comprising lactic acid producing bacteria and/or propionic acid producing bacteria, a product is obtained which, when added to dough, removes the major disadvantage of using gluten as a baking improver. It may be preferred to add yeast to the mixture to be fermented. Thus, the addition of the fermented cereal germs according to the invention to a dough which contains gluten will give a dough which has an increased volume and stability whilst it is still very flexible and strong and has a fine dough structure, which all leads to a dough which is easy to process and which will give good results on baking.
It was found that besides a beneficial effect on the rheology of dough, the fermented cereal germs according to the invention can improve the aroma and/or flavour of the baked goods prepared by baking a dough which comprises the cereal germs according to the invention.
Using cereal germs for the preparation of a useful baking improver has the additional benefit that the raw material (cereal germs) is a side-product obtained when preparing flour from cereal. Generally, the obtained cereal germs are seen as waste material without any value, and are in some cases added to feedstock for animals.
Improved results, both regarding to dough rheology as well as flavour/aroma development can be obtained when prior to or during fermentation the cereal germs are subjected to an enzyme preparation comprising protease activity. Likewise, the addition of an enzyme preparation comprising carbohydrase activity prior to or during fermentation may contribute to one or both of the mentioned effects. A preferred carbohydrase for this purpose is .alpha.-amylase. In particular cases a pectinase enzyme preparation may be added prior to or during fermentation.
Preferred microorganisms for carrying out the fermentation are starter cultures comprising lactic acid producing bacteria such as bacteria of the genus Lactobacillus. More preferred lactic acid bacteria are lactobacilli such as Lactobacillus plantarum or Lactobacillus brevis. When yeast is also present during fermentation, this is preferably Saccharomyces cerevisiae.
The fermentation of the cereal germs can be carried out using a level of solids of between 20 and 40% by weight, and can be carried out in any hygienic fermentation vessel with provisions for good mixing and temperature control (generally 20-50.degree. C.). Prior to fermentation the whole fermentation matrix may be pasteurized or sterilized in-situ, or continuously by using a HTST equipment. Usually, the fermentation process is completed within 48-72 hours, and the matrix is pasteurized or sterilised again in order to inactivate enzymes and-or viable organisms.
Fermentation, optionally in the presence of enzymes, of the cereal germs can be carried out in a conventional way. The resulting composition may be processed in various ways. Processing may include methods of stabilising/preserving the final product, such as
REFERENCES:
patent: 4248896 (1981-02-01), Wallace
patent: 4666719 (1987-05-01), Spiller
Hullett, et al: "Biological elimination of glutathione from wheat germ and flours used in bread making", Cereal Chemistry, vol. 18, 1941, pp. 561-572, see p. 562, line 5-line 17--see p. 564, line 11-line 18.
Potter, N. N., Food Science, AVI Publishing Company, Inc., Westport, CT, 1978,pp.509-519.
Hoogland Martin
Marsden William James N
Van Duijnhoven Anton A. G.
Visser Jan
Quest International B.V.
Wong Leslie
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