FR3059519A1 - GLUTEN-FREE BREAD PASTE AT REFRIGERATION TEMPERATURE AND PROCESS FOR PREPARING THE SAME - Google Patents

Abstract

Gluten-free bread dough, which can be stored at refrigeration temperature and its method of preparation. The dough comprises at least the following constituents: corn starch, rice flour, water, salt, alcohol, rapeseed oil, emulsifier, baking powder, baking yeast, potato and plantain fiber, thickeners, xanthan, guar and breadmaking mix.

Description

© Publication number: 3,059,519 (to be used only for reproduction orders) (© National registration number: 16 62022 ® FRENCH REPUBLIC

NATIONAL INSTITUTE OF INDUSTRIAL PROPERTY

COURBEVOIE © Int Cl ⁸ : A 21 D 13/066 (2017.01), A 21 D 10/00

A1 PATENT APPLICATION

©) Date of filing: 06.12.16. (® Applicant (s): CERELIA Société par actions simpli- (® Priority: trusted - FR. @ Inventor (s): FRITSCH GERARD and POUSSARDIN HENRI. (43) Date of public availability of the request: 08.06.18 Bulletin 18/23. ®) List of documents cited in the report preliminary research: Refer to end of present booklet (® References to other national documents (® Holder (s): CERELIA Simplified joint-stock company. related: ®) Extension request (s): (© Agent (s): IPSILON Simplified joint-stock company.

CONSERVABLE GLUTEN FREE BREAD DOUGH WITH REFRIGERATION TEMPERATURE AND PREPARATION METHOD THEREOF.

yf) Gluten-free bread dough, which can be stored at refrigeration temperature and its preparation process.

The dough includes at least the following constituents: corn starch, rice flour, water, salt, alcohol, rapeseed oil, emulsifier, baking powder, organic yeast, potato and plantain fibers, thickeners, xanthan, guar and bread mix.

FR 3 059 519 - A1

"Gluten-free bread dough that can be stored at refrigeration temperature and its preparation process"

DOM N NE OF I NVENTI ON

The invention relates to a raw gluten-free bread dough which can be stored at refrigeration temperature, and its preparation process. More particularly, the invention relates to a raw gluten-free bread dough, which can be stored in individual packaging, and at refrigeration temperature for a period of 15 to 35 days, suitable for being directly cooked, and having, after cooking, the organoleptic qualities. fresh bread.

ANTERIOR ART EUR

It is known to provide bakery dough which can be stored at refrigeration temperature, that is to say between 0 and 12 ° C. for example.

Document EP 0 487 878 mentions bakery articles to be baked in the oven after storage under refrigeration. To ensure the lifting of the dough, the document describes the use of inactive yeast strains at low temperature.

Document EP 0556 905 describes the use of yeasts sensitive to low temperature, but which present a risk of instability.

The document WO 93/01 724 describes a baking dough, comprising yeasts sensitive to low temperature, packed in a sealed container. The dough is lifted, then stored at refrigeration temperature.

The document EP 0 672 349 describes a container with degassing valve for storing under refrigeration a bakery dough comprising yeasts which are inactive at low temperature.

In the documents cited, the lifting of the dough is ensured by yeasts, which, while having higher aromatic capacities than chemical leavening agents, cannot give the bakery product obtained after baking organoleptic qualities similar to those of fresh bread. .

Furthermore, in the documents cited, the flours used to make bread dough are flours containing gluten. As a result, the bread dough is not suitable for consumers with a gluten allergy.

gluten-free bread doughs exist to meet the demand of consumers allergic to gluten. These pastas then have a protein deficit, which affects their cold texture and swelling during cooking. Usually, gluten-free bread doughs compensate for the protein deficit, linked to the absence of gluten, by an intake of eggs, milk, soy, fat, or oil. However, some of these products are also considered allergens for consumers, especially those who are already allergic to gluten.

An object of the invention is to provide a bread dough devoid of the most common allergenic products.

Another object of the invention is to provide a gluten-free bread dough having raw physical qualities of flexibility and texture similar to those of a conventional bread dough.

Another object of the invention is to provide a raw gluten-free bread dough which can be stored at refrigeration temperature for a period of 15 to 35 days.

Another object of the invention is to provide a gluten-free bread dough which, after baking, has the organoleptic qualities of fresh bread.

SUMMARY OF I NVENTI ON

The subject of the invention is a gluten-free bread dough, which can be stored at refrigeration temperature, comprising at least the following components, as a percentage of the weight of the final product:

Corn starch, from 15% to 25%; Rice flour, from 7% to 15%; Water, from 45% to 50%; Salt, 0.8% to 1.5%; Alcohol, 1.0% to 1.5%; Colza oil, 1.0% to 3.0%; Emulsifier, from 0.05% to 0.1%; Baking powder, from 1.5% to 2.5%; Organic yeast, from 0.03% to 0.1%

Potato and plantain, 2.4% 3.0%; Thickening, 2.5% 4.5%; Xanthan, 0.4% 1.0%; Guar, 0.4% 1.0%; Bread mix, 1.0% at 1.6%.

According to one embodiment, the baking powder consists of:

- Glucono-delta-lactone, from 1.0% to 1.5%;

- Sodium bicarbonate, from 0.5% to 1.0%.

According to one embodiment, the thickeners consist of:

- Hydroxy-propyl-methyl-cellulose, from 1.5% to 2.5%;

- Pregelatinized starch, from 1.0% to 2.0%.

According to one embodiment, the breadmaking mix includes:

- vegetable fibers,

- vegetable flour,

- natural flavors,

- transglutaminase.

According to one embodiment, the gluten-free bread dough comprises at least one of the following constituents:

Linseed, 0.9% 1.3% Poppy seed, 0.9% 1.3% Pumpkin seed, 0.9% 1.3% Sunflower seed, 0.9% 1.3% Toasted corn flour, 2.0% at 3.0%.

According to one embodiment, the gluten-free bread dough comprises:

- Potato protein, from 1.0% to 1.5%;

- Invert sugar, from 1.2% to 2.0%.

The subject of the invention is also a process for preparing a raw gluten-free bread dough, which can be stored at refrigeration temperature, characterized by the following steps:

a) Dosing and mixing of dry powdery products,

b) Dosing and mixing of liquid products,

c) Incorporating the mixture of liquid products into the mixture of dry products,

d) Kneading,

e) Dough division and dough shaping,

f) Individual trays of dough pieces,

g) Placing each tray filled with a dough piece in a sealed package provided with a degassing valve,

h) Inerting, by means of an inert gas, the interior of the sealed package and sealing the package,

i) Cartoning of the packaging,

j) Storage of the dough in packaging at a refrigeration temperature between 2 ° C and 8 ° C (+ _ 2 ° C).

According to one embodiment, in step f), the individual tray is able to serve as a mold for the subsequent cooking of the dough.

According to one embodiment, in step j), the shelf life at refrigeration temperature is 15 to 35 days.

According to one embodiment, in step j), the preservation of the dough is ensured at freezing temperature.

DETAILED DESCRIPTION

The allergenic products commonly used in bread dough, such as gluten, milk, eggs or soy, contain proteins which give bread dough a raw texture and which, when cooked, swell satisfying bread dough.

In gluten-free bread dough, according to the invention, the absence of gluten proteins is compensated by an intake of vegetable fibers and thickeners / gelling agents.

According to a first embodiment, the constituents of the gluten-free bread dough are as follows, their proportions being given as a percentage by weight of the final product, and between minimum and maximum limits.

Component : Min i% Max% Corn starch 15 25 Rice flour 7 15 Water 45 50 Salt 0.8 1.5 Alcohol 1.0 1.5

Colza oil 1.0 3.0 Emulsifier 0.05 0.10 Baking powder 1.5 2.5 Organic yeast 0.03 0.10 Potato and plantain fibers 2.4 3.0 Thickeners 2.5 4.5 Xanthan 0.4 1.0 Guar 0.4 1.0 Bread mix 1.0 1.6 Linseed 0.9 1.3 Poppy seed 0.9 1.3 Pumpkin seed 0.9 1.3 Sunflower seed 0.9 1.3 Toasted corn flour 2.0 3.0 Potato protein 1.0 1.5 Inverted sugar 1.2 2.0

In this list of components, corn starch and rice flour are the basic elements ensuring the body of bread dough. They supply the organic yeast with fermentable sugar and fix the water. Salt gives flavor and helps preserve the bread dough. Alcohol participates in the conservation of bread dough by acting on the undesirable microbial flora, and behaves as a regulator of the activity of biological yeast. Rapeseed oil is a component intended to soften bread dough. The emulsifier plays its role between the aqueous phase and the lipids. The baking powder consists essentially of glucono10 delta-lactone (between 1.0% and 1.5%) and sodium bicarbonate (between 0.5% and 1.0%). The reaction between the two components produces CO ² and participates in the raising and the honeycombing of the bread dough. Any other type of baking powder participating in the raising and / or blasting of the bread dough is also admissible. Organic yeast participates in the raising and the honeycombing of the bread dough, ensuring the volume of the bread.

The potato and plantain fibers give structure to the bread dough. Thickeners consist essentially of hydroxy-propyl-methyl cellulose (between 1.5% and 2.5%), and pregelatinized and heated starch (between 1.0% and 2.0%). Xanthan is a thickener / gelling agent, as is guar. Thickeners and gelling agents ensure the viscosity and elasticity of bread dough.

The bread mix includes vegetable fibers, millet flour, peas, buckwheat, and flax, natural flavors, and transglutaminase. The proteins contained in vegetable flours are linked by transglutaminase and provide structure and elasticity to bread dough. Flax, poppy, squash and sunflower seeds, as well as toasted corn flour, add flavor and help the visual appearance of bread after baking. The potato protein participates in the coloring of the bread crust during baking. Invert sugar is a mixture of fructose and dextrose and gives the baked bread a crunchy golden crust.

In the composition of the gluten-free bread dough described above, the combination of potato and plantain fibers, thickeners, xanthan, guar and baking mix ensures the visco-elastic properties of the dough bread, to replace gluten proteins.

According to a second embodiment, the constituents of the gluten-free bread dough are as follows, their proportions being given as a percentage by weight of the final product:

Constituents: Percentage: Corn starch 18.87 Rice flour 9.80 Water 47.17 Salt 1.05 Alcohol 1.26 Colza oil 1.83 Emulsifier 0.09 Glucono-delta-lactone 1.26 Sodium bicarbonate 0.73 Organic yeast 0.05 Potato and plantain fibers 2.62

HPMC 1.78 Pre-gelatinized starch 1.31 Xanthan 0.58 Guar 0.58 Bread mix 1.31 Linseed 1.05 Poppy seed 1.05 Pumpkin seed 1.05 Sunflower seed 1.05 Toasted corn flour 2.62 Potato protein 1.31 Inverted sugar 1.57

The gluten-free bread dough is prepared according to the following steps:

a- Dosing and mixing of dry powdery products, b- Dosing and mixing of liquid products, c- Incorporation of liquid products into dry products and mixing, d- Kneading, e- Dough division and dough shaping, f- dough pieces in individual trays, g- Putting each tray filled with a dough piece in a sealed packaging provided with a degassing valve, h- Inerting, by means of an inert gas, the interior of the waterproof packaging and sealing packaging, i- Carton packaging, j- Storage of the dough in packaging at a refrigeration temperature between 2 ° C and 8 ° C (+ 2 ° C).

The shelf life at refrigeration temperature is 15 to 35 days.

According to an alternative embodiment, in step j), the conservation of the dough in packaging is carried out at freezing temperature (-1 8 ° C) for a period of several months.

For baking the bread dough, the sealed packaging is removed and the dough is placed in the oven in its individual tray. After baking, the bread has a volume, a honeycomb, a colorful and crunchy crust, an aspect and organoleptic qualities similar to those of a classic fresh gluten-free bread.

Claims (10)

1- Gluten-free bread dough, keepable at refrigeration temperature, comprising at least the following constituents, as a percentage of the weight of the final product: - Corn starch, from 15% to 25%; - Rice flour, from 7% to 15%; - Water, from 45% to 50%; - Salt, from 0.8% to 1.5%; - Alcohol, from 1.0% to 1.5%; - Rapeseed oil, from 1.0% to 3%; - Emulsifier, from 0.05% to 0.1%; - Baking powder, from 1.5% to 2.5%; - Organic yeast, from 0.03% to 0.1%; - Potato and plantain fibers, from 2.4% to 3%; - Thickener, from 2.5% to 4.5%; - Xanthan, from 0.4% to 1.0%; - Guar, from 0.4% to 1.0%; - Bread mix, from 1.0% to 1.6%. 2- Gluten-free bread dough according to claim 1, characterized in that the baking powder consists of: -Glucono-delta-lactone, from 1.0% to 1.5% - Sodium bicarbonate, from 0.5% to 1.0%. 3- Gluten-free bread dough according to claim 1, characterized in that the thickeners consist of: - Hydroxy-propyl-methyl-cellulose, from 1.5% to 2.5%; - Pregelatinized starch, from 1.0% to 2.8%. 4- Gluten-free bread dough according to claim 1, characterized in that the bread-making mix comprises: - vegetable fibers, - vegetable flour, - natural flavors, - transglutaminase. 5- Gluten-free bread dough according to claim 1, characterized in that it comprises at least one of the following constituents: - Flax seed, from 0.9% to 1.3%; - Poppy seed, from 0.9% to 1.3%; - Pumpkin seed, from 0.9% to 1.3%; - Sunflower seed, from 0.9% to 1.3%; - Toasted corn flour, from 2.0% to 3.0%. 6- Gluten-free bread dough according to claim 1, characterized in that it comprises: Potato protein, 1.0% to 1.5%; - Invert sugar, from 1.2% to 2.0%. 7- Process for the preparation of a gluten-free bread dough according to claims 1 to 6, characterized by the following steps: a) Dosing and mixing of dry powdery products, b) Dosing and mixing of liquid products, c) Incorporating the mixture of liquid products into the mixture of dry products, d) Kneading, e) Dough division and dough shaping, f) Individual trays of dough pieces, g) Placing each tray filled with a dough piece in a sealed package provided with a degassing valve, h) Inerting, by means of an inert gas, the interior of the sealed package and sealing the package, i) Cartoning of the packaging, j) Storage of the dough in packaging at a refrigeration temperature between 2 ° C and 8 ° C (+ _ 2 ° C). 8- Preparation process according to claim 7, characterized in that, in step f), the individual tray is adapted to serve as a mold for the subsequent cooking of the dough. 9- Preparation process according to claim 7, characterized in that, in step j), the shelf life at refrigeration temperature is 15 to 35 days. 10- Preparation process according to claim 7, characterized in that, in step j), the preservation of the dough is ensured at freezing temperature.