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EP0579671A1 - Procede pour la fabrication de patisserie en pate a levain et portion de pate a levain touree a cette fin - Google Patents

Procede pour la fabrication de patisserie en pate a levain et portion de pate a levain touree a cette fin

Info

Publication number
EP0579671A1
EP0579671A1 EP92908160A EP92908160A EP0579671A1 EP 0579671 A1 EP0579671 A1 EP 0579671A1 EP 92908160 A EP92908160 A EP 92908160A EP 92908160 A EP92908160 A EP 92908160A EP 0579671 A1 EP0579671 A1 EP 0579671A1
Authority
EP
European Patent Office
Prior art keywords
dough
yeast
baking
fat
base
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
EP92908160A
Other languages
German (de)
English (en)
Inventor
Helmut Spamer
Jl Human
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
A Fritsch GmbH and Co KG
Original Assignee
A Fritsch GmbH and Co KG
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 DE4118024A external-priority patent/DE4118024C2/de
Application filed by A Fritsch GmbH and Co KG filed Critical A Fritsch GmbH and Co KG
Publication of EP0579671A1 publication Critical patent/EP0579671A1/fr
Ceased legal-status Critical Current

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
    • A21D8/00—Methods for preparing or baking dough
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/001—Cooling

Definitions

  • the invention relates to a yeast dough piece which is produced from a basic dough kneaded at least with flour, yeast and liquid, toured and then shaped as an intermediate product in accordance with a biscuit to be subsequently produced.
  • the invention further relates to a method for producing yeast pastries from a laminated and / or toured yeast dough piece.
  • Toured yeast doughs are mainly used as Danish, Danish or croissant dough. Dough and pastries of this type have the following production and baking technology aspects in common:
  • a base dough containing yeast is mixed, in particular kneaded.
  • fat of animal or vegetable origin is added and / or laminated or added in layers, so that a product is obtained which has layers of fat and dough in different quantities.
  • the end product is shaped and designed according to individual customer requirements.
  • the end product is allowed to ferment or "go" in a proofing cabinet, for example, both the temperature and the humidity being checked for a period of, for example, 15 to 60 minutes.
  • the final product is then baked.
  • the manufacturing process has been automated in recent years. At the same time - given the enormous amount of time that the production and baking technology outlined above entails - the production of frozen dough pieces that have not been fermented was given more or less preference.
  • the final product is larger than the unfermented product, which can increase transport and storage costs depending on the degree of fermentation.
  • the fermentation process can take hours, the temperature range from -18 ° C to + 32 ° C having to be passed through as evenly as possible.
  • fat is essentially not contained in its starting base dough, but is only added with the topping in the higher amount.
  • the number of turns indicates the number of fat layers and is a measure of the frequency with which separate fat layers are layered or laminated on top of one another in the correspondingly folded dough.
  • the base dough which can consist, for example, of "pre-dough" and added fresh dough with any other flavor-forming components
  • the amount of fat provided per conventional methods is omitted according to the invention; this calculated amount of fat is only folded into the dough later during touring.
  • the advantage achieved with this dough piece is that - without previous fermentation - the dough piece loosens during baking during the oven post-combustion phase and its volume increases accordingly. A fermentation before baking can be omitted in the dough piece according to the invention.
  • the generally common number of tours or fat layers is increased from 12 to 36 by 10 to 50 percent. This gives the opinion prevailing in the professional world that to promote the appearance and the characteristics as well as to achieve a rough pore the lowest possible number of fat layers should be aimed for, dropped. Instead, the amount of fat left out of the base dough is calculated and only added during the touring over the increased number of fat layers.
  • the yeast portion In the case of known dough pieces, the yeast portion generally makes up about 4 to 6 percent by weight. In contrast, after further training in the invention, it is proposed to increase this value by approximately 10-50 percent. This influences the aroma formation. This can alternatively or additionally be done by adding pre-batter and / or baking agent.
  • the fermentation phase is thereby merged with the first baking or oven supplementary phase.
  • the fermentation phase can run faster than in previously known proofers, and the total time saved is considerable.
  • the yeast fungi or microorganisms are only viable up to a temperature of about 55-60 degrees Celsius, it is expedient to maintain the first temperature range during the baking process until the dough has reached the said die-off temperature. Based on practical tests, it has proven to be advantageous that the first temperature range is between 100 and 160 degrees Celsius when the unfermented dough piece is shot into the baking chamber. Then this first temperature range needs to be maintained for about 9 - 14 minutes when the dough piece is frozen to -18 degrees Celsius.
  • the invention is designed to raise the baking temperature to 180-220 degrees Celsius within a period of 8-11 minutes.
  • the dough with liquid in a vaporous state for example water vapor
  • the dough with liquid in a vaporous state is advantageously used to a corresponding extent or accordingly Quantity applied.
  • step a) wherein at least after step a) no separate fermentation or fermentation step is carried out.
  • the dough develops, fermentes or "goes" in the oven during the baking phase.
  • a separate fermentation step before baking is no longer necessary.
  • the product is of the usual confectioner or baker quality, ie there is no noticeable difference between the end products manually produced by the bakery craftsman and the end products produced according to the invention.
  • the end product is not only of high, but also of uniform quality, which results from a uniform manufacturing, in particular baking process.
  • the product can be manufactured using the manufacturing method according to the invention using existing or standard equipment.
  • the product can be baked directly with a standard bakery equipment from the chilled or frozen state without defrosting or (intermediate) fermentation process.
  • the raw materials available in the base dough can be used consistently and in a specific way treat to get a pre-batter and a base batter.
  • the known lamination / layering process is modified and / or manipulated to obtain the end product that meets the requirements set by the industry in different countries or regions.
  • the existing baking process is modified to adapt to the product characteristics and - specifications provided by the end customer.
  • Kneading 1 wheat flour, for example of type 405 or 550, is stirred and kneaded with water, salt, sugar, possibly eggs and / or baking agents and in any case with an increased amount of yeast.
  • the proportion of yeast can be, for example, 9 percent by weight.
  • touring 2 takes place in that the dough is turned over several times, layers of fat which have previously been placed in layers. The aim is to achieve a fat thickness in such a way that sufficient loosening is achieved in the initial baking or oven post-heating phase.
  • the amount of fat added for the base dough or kneading 1 is only calculated when touring 2, by taking 6-10% out of the base dough and later when touring the amount of fat to be added ⁇ O
  • the number of tours can be increased from the usual value 32, for example related to a certain dough mass, to 48.
  • this dough is shaped according to the desired pastry.
  • a dough piece can be kept for three months. If it is to be stored for a longer period of time, the question of freezing 4 arises. If the answer is affirmative, a freezing process 5 is carried out, the dough piece being frozen to -18 degrees.
  • the deep-frozen dough piece is now to be processed into the finished biscuit, it is pushed into an oven with a baking temperature between 110 and 160 degrees Celsius, preferably 150 degrees Celsius, in a first baking phase 6a. This temperature is maintained for about 9 to 14 minutes, the dough being heated evenly to about 60 degrees Celsius when steam is added.
  • the first baking phase 6a can be subdivided into an initial defrosting and a subsequent furnace post-heating period. For defrosting from -18 to 0 degrees, a period of 4 to 5 minutes is expedient, for oven reloading a period of 5 to 6 minutes is appropriate.
  • the fermentation process takes place in the lower kiln post-phase, ie the yeasts produce alcohol and CO 2. The dough piece loosens and its volume increases.
  • the yeast mushrooms start to die. At 60 degrees Celsius at the latest, there are practically no viable microorganisms in the dough. Now, in the course of a second baking phase 7, the oven is controlled in such a way that its baking temperature continues to rise. Depending on the type of furnace, the temperature is raised to 180 to 220 degrees Celsius. In practical See Trials have turned out to be 8-10 minutes as a useful time for this start-up.
  • the invention is not limited to this exemplary embodiment: if no freezing 5 is carried out, the dough piece after shaping 3 already has room or ambient temperature in the range of 22-30 when it is shot into the oven. This is taken into account with a modified first baking phase 6b without a thawing sub-phase. Compared to the treatment frozen
  • the oven can therefore be operated with dough pieces at lower temperatures, preferably in the range from 110 to 130 degrees Celsius, for a period of 4 to 5 minutes with steam additions.
  • the yeast has enough time to go through the temperature range of +22 to +60 degrees during the subsequent kiln heating with the formation of fermentation gases.
  • each first baking phase regardless of whether with or without freezing, it is advantageous if, for the first baking phase, water is irradiated for twelve seconds when the dough is pushed into the oven for the first baking phase, which is the usual and known amount of water or water vapor , which is used for moistening the baking chamber and the dough pieces, significantly exceeds.
  • blowing agents are to be understood to mean, for example, blowing agents or framework formers (lecithin), but not fat.
  • the execution path consists of the following stages:
  • the batter is relevant for the following aspects:
  • ingredients are mixed according to the following examples and subjected to fermentation for a certain period of time:
  • Pressed standard yeast can also be used, however the powder yeast withstands a higher temperature and can be activated more quickly. Residual dough can be added to the above mixture to achieve a fat content in the base dough of no more than 5%.
  • Fermentation time 8 - 12 hours 50% water 48.5% flour 1.5% sugar
  • the amount of pre-batter added to the base dough depends entirely on the requirements placed on the end product in terms of taste, crispness, appearance and storage time. The amount varies between 15% and 50% in relation to the base dough.
  • composition of the raw material can lead to a completely different appearance with very minor modifications, which corresponds to the region concerned.
  • the composition of the raw materials in the pre-dough has the same effect From
  • the final product as the raw material composition in the base dough, as explained under 2) below.
  • Salt is only added to the batter if a high degree of oxidation is required, for example for small products.
  • Fat can be reduced or replaced in the batter with a mixture of oil and lecithin or water and lecithin. It can even be completely omitted from the pre-dough, depending on which dough structure is required.
  • the size of the product directly influences this factor: the larger the product, the less fat in the batter.
  • Powder yeast is used when a process for the preparation of the pre-batter requires results where time is a criterion because powder yeast can withstand a higher temperature.
  • pressed yeast can be used.
  • the amount of yeast is indirectly determined by several factors: the weaker the flour, the more yeast is used. Less yeast can be used at lower production temperatures because the low temperature fermentation process stops or is reduced.
  • the batter should be at such a low level
  • Temperature should be maintained so that it does not activate the yeast in the base dough when added to the base dough. Temperature control is therefore important in order to achieve the correct acid development.
  • Characteristics of the end product determine the composition of the different raw materials in the base dough.
  • the different raw materials used in the base dough are as follows:
  • Vegetable or animal fat or a combination of both combined with a liquid or solid substance.
  • An increased baking result can be achieved with a fat that contains 1% lecithin.
  • the fat is eliminated or reduced in the base dough and is instead added during the lamination / layering. Liquid fat can pass through
  • Eggs bring crispness and color to the baked product. There is no difference between fresh eggs and powdered eggs. However, the use of only 5 freshly beaten eggs is recommended, since the pH changes rapidly after the eggs have been beaten, which can result in shrinkage processes during production. As an alternative to egg powder,
  • Eggs can also be completely replaced by a mixture of water, oil and lecithin or water and lecithin or oil and 1% - 2% lecithin, depending on
  • Lecithin is difficult to mix with water, so that it has to be mixed in advance at high stirring speeds.
  • 25 - Yeast either in powder form or pressed.
  • the percentage of yeast must be increased by 10% to 15%. Where longer storage times are necessary, the yeast content must be 20% to 30%
  • Yeast is very delicate and yeast activity in the base batter must be minimized if the end product is to be frozen.
  • Flour relatively strong flour of uniform quality. The best results in terms of minimal shrinkage are achieved with a flour that has a protein content of 11.0% to 12.5% (15% water content).
  • Milk powder no significant influence on the baking result except for a cosmetic effect.
  • the yeast contains no enzymes that break down the lactose, and it is often only the emulsifier that actually improves the baking effect. -lo
  • Ascorbic acid levels can be doubled to achieve a better baking result.
  • - Water has the same effect as yeast because it evaporates during the baking process.
  • a 5% increase in water content for example by replacing the fat in the base dough with water, leads to a larger percentage of volume increase.
  • Temperatures can be lowered by adding a mixture of water and ice with crushed ice.
  • the pre-dough must always be added to the raw materials of the base dough and then mixed with it in order to reduce the mixing times;
  • the base dough must be kept at the lowest possible temperature in order to prevent any form of further fermentation from the start;
  • the yeast drains to a certain extent when freezing; the moisture content in the liquid environment of the yeast cells decreases when the water crystals become ice crystals, and even the mixing times must be kept to an absolute minimum in order to
  • Mixing at a slow stir at the end of the mixing period is more important when using a low protein (10.5%) flour than a high protein (12.5%) flour.
  • a total mixing time of 6 minutes on a normal spiral mixer is optimal.
  • the mixing time In order to mix a very flaky or flaky or crispy dough, the mixing time must be reduced to 4 minutes.
  • the mixing times can be reduced by 10% to 20%, depending on which extruder is used in the mixing process. This depends in particular on whether the extruder is supplied with a constant dough supply. There is no significant difference between an extruder with two, three or five rolls.
  • the dough temperature must be kept as low as possible, which can be done using cold water and raw materials, and even ice.
  • a manufacturing temperature in the range of 5 to 9 ° C 1
  • a recipe for basic doughs within the scope of the invention is as follows:
  • a high percentage of solid fat gives a better baking result because it has better emulsion stability; but the taste is changed negatively if the melting point is too high.
  • Heavier products with a large volume make the baking process more difficult, and it is better to remove the fat from the base dough and add it in the lamination process.
  • Fats with a water content of more than 20% are advantageous.
  • the amount of layers or layers is determined by the characteristics of the final product.
  • the amount of layers is of course also influenced by the quality of the raw material, ie the strength of the flour used.
  • the number of layers is increased from 27 to 36 layers.
  • the number of layers is increased from 16 to 24 layers.
  • the product is immediately baked at a temperature that is 20% lower than normal and during a baking time that is 15% - 20% longer than normal.
  • the dough can develop
  • the product can be frozen or frozen before being baked in a later stage. Because of their high water and fat content, the ice crystals in the yeast cells "explode” if you go too fast or if the levels are too low
  • the frozen product packaged in airtight containers to protect against dripping and kept at a stable temperature between -18 ° C and -22 ° C, can be stored for a period of nine months. Large variations in the storage temperature lead to dehydration of the product and to a deterioration in the baking quality.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Portion de pâte à levain, fabriquée avec une pâte de base pétrie avec au moins de la farine, de la levure et du liquide, laquelle est tourée et formée en un produit semi-fini pour une pâtisserie à terminer par la suite, et dans laquelle il n'y a pour l'essentiel pas de graisse dans la pâte de base, mais elle est ajoutée en quantité proportionnelle uniquement pendant le tourage.
EP92908160A 1991-04-09 1992-04-09 Procede pour la fabrication de patisserie en pate a levain et portion de pate a levain touree a cette fin Ceased EP0579671A1 (fr)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
DE4111462 1991-04-09
DE4111462 1991-04-09
DE4118024A DE4118024C2 (de) 1991-04-09 1991-06-01 Verfahren zur Herstellung von Hefe-Gebäck
DE4118024 1991-06-01
DE4123742 1991-07-17
DE4123742 1991-07-17

Publications (1)

Publication Number Publication Date
EP0579671A1 true EP0579671A1 (fr) 1994-01-26

Family

ID=27202367

Family Applications (1)

Application Number Title Priority Date Filing Date
EP92908160A Ceased EP0579671A1 (fr) 1991-04-09 1992-04-09 Procede pour la fabrication de patisserie en pate a levain et portion de pate a levain touree a cette fin

Country Status (4)

Country Link
EP (1) EP0579671A1 (fr)
JP (1) JPH06506349A (fr)
AU (1) AU1540292A (fr)
WO (1) WO1992018010A1 (fr)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1007426A3 (nl) * 1993-08-30 1995-06-13 Vandekerkhove Joseph Werkwijze voor het produceren van bakkerijprodukten en bakkerijprodukt dat bedoeld is volgens deze werkwijze te worden geproduceerd.
WO1995017099A1 (fr) * 1993-12-22 1995-06-29 Unilever N.V. Pates pretes a cuire
AU693155B2 (en) * 1994-02-09 1998-06-25 Kyowa Hakko Food Specialities Co., Ltd. Method of manufacturing bread
US5997914A (en) * 1994-02-09 1999-12-07 Kyowa Hakko Kogo Co., Ltd. Process for making bread
RU2070394C1 (ru) * 1995-04-27 1996-12-20 Владимир Иванович Пивоваров Способ получения мучных кулинарных изделий из быстрозамороженных полуфабрикатов
US6589583B1 (en) 1999-11-01 2003-07-08 The Pillsbury Company Freezer to oven dough products
BE1016038B5 (nl) * 2003-01-24 2011-03-01 Borgesius Holding Bv Bakken van brood uit ingevroren deegstukken en bereiding van dergelijke deegstukken.
JP5132531B2 (ja) * 2007-11-29 2013-01-30 日清オイリオグループ株式会社 焼き菓子及びその製造方法

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0145367A3 (fr) * 1983-11-21 1987-11-25 General Foods Corporation Procédé pour la préparation de pâte feuilletée et/ou de pâte pour pâtisserie sucrée levées à la levure et congelées
US4622226A (en) * 1985-04-29 1986-11-11 Frito Lay, Inc. Modified puff pastry and process for preparing the same
EP0305071A3 (fr) * 1987-08-24 1990-01-31 General Foods Corporation Procédé de préparation de pâtes levées congelées avant cuisson

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9218010A1 *

Also Published As

Publication number Publication date
AU1540292A (en) 1992-11-17
JPH06506349A (ja) 1994-07-21
WO1992018010A1 (fr) 1992-10-29

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