Dough mixing for farinaceous foodstuff production

Details Dough mixing for farinaceous foodstuff production Dough mixing for farinaceous foodstuff production

1980-05-16

1983-01-18

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426504, 426524, 426519, 366 69, A21D 1308, A21C 100

Patent

active

043691935

DESCRIPTION:

BRIEF SUMMARY
For many years attention has been directed in the bakery industry to the production of so-called "no-time" doughs, which may be generally defined as a dough which is not a sponge, but which does not require any or any substantial fermentation in bulk. The achievement of a satisfactory "no-time" dough production method is an obvious desideratum, because bulk fermentation is one of the most time consuming steps in the breadmaking process.
As long ago as 1937 Baker and Mize (then of Novadel-Agene Corporation of Newark, New Jersey, U.S.A.) showed in a paper entitled "Mixing doughs in vacuum and in the presence of various gases" (published in "Cereal Chemistry, Vol. 14" page 721) that the texture of bread was largely influenced by the gas cells present in the dough. In another paper the same authors (then with Wallace and Tierman Laboratories of Newark) showed that the gas cells were all present after dough mixing and that "no-time" doughs could be made using oxidising agents. ("The origin of the gas cell in bread dough" Baker and Mize published in "Cereal Chemistry, Vol. 18, Jan. 1941" at pages 19 to 33). This paper contains the interesting statement: obtained by the use of bromate in a two or three-hour straight dough process. The main difference is in the flavor." satisfactory "no-time" bread doughs on a commercial scale have been beset by two basic problems, namely (i) texture of the bread, i.e. distribution of the gas cells, and (ii) loss of flavour.
In England, successful production of no-time dough was achieved by the Flour Milling and Baking Research Association at Chorleywood in 1961 and it was shown that the process was essentially controlled by the energy input to the dough during mixing which has to be approximately 11 watt hours per kilogramme weight of the total ingredients and that this energy must be added within five minutes. (See Report No: 59 of the British Baking Industries Research Association, Chorleywood). This is referred to hereinafter as "the Chorleywood Bread Process".
Even with the Chorleywood Bread Process problems of texture still arose in connection with the type of bread marketed by large bakeries in England in 1962, and it was eventually found to be necessary to mix the dough under vacuum conditions to meet the texture requirements of the market. (See British Pat. No. 1,035,314--K. Pickles).
Attempts to use the Chorleywood Bread Process in the production of relatively low density soft bread such as that commonly produced by the medium and large sized bakeries in the United States of America have not hitherto proved successful. The present invention however provides a process for the production of no-time doughs for soft bread which has proved successful in the manufacture of bread which would be acceptable commercially in, for instance the U.S.A.
It is to be noted here that once a particular bread of given characteristics, density, texture, flavour, colour and the like, has come to be accepted in a particular large scale market, it is not then commercially acceptable to have any substantial variation of any of these characteristics. It is generally accepted by the bakery industry in the developed countries, that the cost of educating the public to purchase and eat a bread with a different characteristic is many times that required to achieve the known, and accepted characteristics by technical changes in the production techniques. Therefore, success in this field is measured by the degree to which the characteristics of the bread produced by knowm methods can be reproduced.
Reference has been made above to bread as produced in the U.S.A. For the purpose of this Specification such a bread can be defined as:
(a) bread made from the following essential ingredients in substantially the proportions indicated (percentages are by weight):


______________________________________ American flour containing 11-13% protein 100% ______________________________________ Salt 1.7 2.5% Water 58 68% Yeast 1.5 5.0% Fat 1.0 8.0% Sugar 2.0 10.0% Conditioners 0.5 3.0% ________

REFERENCES:
patent: 2514301 (1950-07-01), Tenney
Cereal Science Today, vol. 8, "The Chlorleywood Process", Oxford et al., 10/63, pp. 265, 266, 268 and 270.
Pyler, Baking Science and Technology, vol. 2, Pub. by Siebel Pub. Co., Chicago, Ill., 1973, pp. 586-605 and 701-703.

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