[go: up one dir, main page]

WO2025038114A1 - Procédé levain-levure de courte durée - Google Patents

Procédé levain-levure de courte durée Download PDF

Info

Publication number
WO2025038114A1
WO2025038114A1 PCT/US2023/072264 US2023072264W WO2025038114A1 WO 2025038114 A1 WO2025038114 A1 WO 2025038114A1 US 2023072264 W US2023072264 W US 2023072264W WO 2025038114 A1 WO2025038114 A1 WO 2025038114A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough
acid
sponge
food
gluten
Prior art date
Application number
PCT/US2023/072264
Other languages
English (en)
Inventor
Yoon Kim
Original Assignee
Kim An-Jin Llc
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
Application filed by Kim An-Jin Llc filed Critical Kim An-Jin Llc
Priority to EP23915179.8A priority Critical patent/EP4529419A1/fr
Priority to PCT/US2023/072264 priority patent/WO2025038114A1/fr
Publication of WO2025038114A1 publication Critical patent/WO2025038114A1/fr

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
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A21D2/06—Reducing agents
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof

Definitions

  • the successful Short Time Sponge and Dough process must be able to bring about the proper changes in gluten protein structure and dough properties in the fermented dough, which occur during fermentation and other dough processing steps.
  • the present invention is related to a Short Time Sponge and Dough process that brings about the proper changes in gluten structure and dough properties, and provides interacting partners of functional wheat gluten proteins, metal ion-food acid complexes to the fermented dough.
  • the present invention discloses a Short Time Sponge and Dough process, which uses the inventor’s newly developed dough improver.
  • Fermentation in liquid ferments or brews with or without flours is conducted for about 2 to 2.5 hours.
  • the pH drops to 4.7.
  • the pH of the fermented sponge and of the liquid ferment has a final value of about 4.7, indicating that wheat proteins undergo partial unfolding induced by H + in liquid ferments or brews.
  • the liquid sponge or brew cannot replace the fermented sponge in the Sponge Dough process, because due to differences in the amount of water, fermentation time, and dough processing methods between the Sponge Dough process and Continuous Mix Process, structurally different gluten proteins are produced between two processes.
  • the fermented sponge produces the functional gluten proteins and liquid ferment or brew produces the specialized gluten proteins. As all protein functions are dependent on their structure, this structural difference contributes to differences in bread structural features.
  • Hard fat is required to achieve adequate increases in loaf volume, due to the structural differences in the form of the protein produced in the fermented dough between two processes.
  • Another short time bread process is chemically modified dough structure by making the use of chemical additives.
  • Hydrated glutenin polymers first depolymerize into smaller units by reducing agents and undergo the molecular rearrangement of protein molecules in cohesive dough during further mixing of dough. It does not require intense mixing, but fermentation is reduced to about 40 minutes (Tsen, 1970) because chemically modified dough does not bring about the required structural changes in gluten proteins and dough properties during fermentation, as chemical dough modification introduced in the U.S. in 1962 modified the dough structure through the reducing action of L-cysteine plus oxidizing action of potassium bromate.
  • the combined use of reducing and oxidizing agents is unable to achieve the many changes that take place during lengthy sponge fermentation, and fails to produce comparable quality breads produced from the Sponge Dough process.
  • No-Time Dough process Short time bread process called No-Time Dough process that requires about 2 hours from mixing to baking has become important in many countries around the world.
  • the dough is not subjected to sponge fermentation, but total dough fermentation still occurs during floor time, final proofing, and the early stage of baking.
  • NoTime Dough process all the ingredients are mixed using optimum water absorption and mixing time by blending them together into homogeneous mass, and the dough is then relaxed for 15 to 40 minutes. The reason for this floor time is needed for stiff and inelastic dough to ensure hydration of gluten proteins and starch, and also to improve handling properties of dough during subsequent processing steps.
  • the dough is then divided and goes through the usual processing steps. Due to the lack of sponge fermentation, no-time dough bread has short shelflife during storage. Hearth breads and rolls that are consumed within a day or two are produced.
  • yeast activity is accelerated by higher levels of yeast and yeast food, increasing the production of CO2 and alcohol that serves as the raw material for acetic acid in the fermenting dough.
  • the present invention is achieved through developing new dough improvers disclosed in the ‘355 Fl patent, which replace the acetic acid produced during lengthy sponge fermentation.
  • the present invention is further related to previously unknown subjects for the function of dough improvers on gluten proteins in the fermenting dough and dough development that occurs during a fermentation processing step. In sum, a greater understanding of both subjects is imperative to the development of a Short Time Sponge and Dough process, most cost-effective Sponge Dough process:
  • Mechanisms of oxidizing agents used in flour treatments improve the baking performance of gluten proteins in freshly milled flour by bringing about structural changes in proteins through pH-induced conformational changes or salt effects on conformational stability in the fermenting dough.
  • Fermentation dough development is attributed to fermentation food acids produced in the fermenting dough that bring about the structural changes in gluten proteins through protein unfolding.
  • flours used in making breads are treated with food acids, which act as better dough improvers in a Short Time Sponge and Dough process.
  • citric acid provides colloidal, aquo-metal ion-citrate complexes that act as excellent emulsifiers in the fermented dough and effective crumb softeners during bread aging.
  • citric acid is a natural product that is produced by vegetative fermentation of sugars.
  • Breads made with citric acid in a Short Time Sponge and Dough process can be thus labelled as “natural”, which has a desirable attribute for the consumer.
  • the final bread has better quality than traditional 4-hour fermentation time by reducing the cost of bread production through energy usage, processing time, and labor that are required to produce quality breads.
  • Wheat storage proteins are the quality determinants of the breadmaking quality of flour (Delcour et al. 2012), although millers or bakers are acknowledged in early years that freshly milled flours require proper treatments with oxidizing agents to produce quality breads (Huebner et al. 1977; Kulp, 1981; Fitchett and Frazier 1986; Weegels et al. 1996; Grosch and Wieser, 1999; Demiralp et al. 2000; Goesaert et al. 2005).
  • dough oxidizing agents are widely used to make quality breads.
  • oxidizing agents have different rates of reaction during dough production. Kulp (1981) stated that as the dough requires strengthening by oxidation, bakers can combine fast oxidizing agents, ascorbic acid with a slow acting oxidant, potassium bromate to provide adequate dough strength at various stress points of the entire manufacturing process.
  • effects of oxidizing agents on flour proteins have currently built on theories, they do not explain differences in the rate of reactions of oxidizing agents during dough processing steps (Fitchett and Frazier 1986; Demiralp et al.
  • potassium bromate and potassium iodate are known to liberate bromide/iodide ions in acidic solution (Ayres, 1968).
  • acidic solution Ayres, 1968.
  • liberation of bromide/iodide ions is used to standardize thiosulfate solutions, and titrations in slightly acidic solution have shown that the reaction is somewhat slower with potassium bromate than it is for potassium iodate (Ayres, 1968).
  • yeast fermentation One of important functions of yeast fermentation is dough development during breadmaking processes, as structural changes in wheat proteins during fermentation produce the functional and specialized gluten proteins in the fermenting dough, which govern gluten functionality and hence the breadmaking performance of freshly milled flour.
  • Fermentation dough development by yeast thus means that dough fermentation results in the production of ethyl alcohol in fermenting and proofing doughs.
  • the alcohol by bacteria’s action in flour is further transformed to acetic acid that provides H + by ionizing and exerts an improving effect on the baking potential of flour through protein unfolding, while acetate anions affect the strength of fermented dough and crumb grain by providing negatively charged metal ion-acetate complexes ( Figures 16-17 and 24), which interact with positively charged groups on the surface of the functional gluten proteins developed in the fermented dough.
  • the correct level of mechanical work imparted into the dough during mixing is not the critical step in developing dough, as evidenced by the fact that relatively stiff, rough sponge at the end of mixing undergoes fermentation and develops dough structure with thin, elastic, and extensible films that retains the gas produced during fermentation ( Figure 20).
  • the Chorleywood Bread process is thus not a successful example of properly developed dough by mechanical modification.
  • structural changes in gluten proteins through protein unfolding and the complex reactions that occur in the fermenting sponge are not replaceable by the mechanical work imparted into the dough during mixing, which brings about the changes in the molecular weight distribution of gluten proteins.
  • the relevance of wheat flour to breadmaking quality is attributed to cohesive properties of wheat dough and the development of viscoelastic structure in the fermented dough that retains the gas produced by yeast, when the optimally mixed wheat dough formed by mixing undergoes further structural changes in gluten proteins during fermentation and by dough improvers in the fermenting dough. Fermentation food acids produced during fermentation and dough improvers added bring about structural changes in cohesive properties of wheat dough that improve its ability to retain gas during proofing and baking, as functional glutenin and gliadin proteins produced in the fermenting dough interact with each other and with other flour constituents and engage in varied networks during various stages of breadmaking (Figure 21).
  • the primary structure of gluten proteins fails to explain its viscoelastic property of dough from flour, as partially unfolded structures of functional and specialized gluten proteins in the fermenting dough contribute to the development of the gluten structure in the viscoelastic fermented dough that is required for good baking performance of flour.
  • the elastic HMW glutenin networks linked to the extensible LMW glutenin and gliadin networks through noncovalent interactions contribute to the development of viscoelastic structure in the fermented dough that is required for gas retention in the production of quality breads ( Figures 21 and 24).
  • the strength of fermented dough is attributed to where electrostatic interactions between functional gluten proteins and metal ion-food acid complexes strengthen and stabilize the gluten structure in the viscoelastic fermented dough, as fermentation food acids produced and “a food acid added in an effective amount” produce positively charged groups on the surface of functional/specialized gluten proteins and negatively charged metal ion-food acid complexes developed in the fermented dough.
  • the major components responsible for gas cell stability and gas retention in the viscoelastic fermented dough are the functional and specialized wheat proteins, starch, lipids, emulsifiers, and metal ion-food acid complexes ( Figures 16-17, 21-22, and 24).
  • the dough film surrounding gas cells is the continuous phase of viscoelastic dough films that is formed by the functional gluten protein-wheat starch/lipid interactions in the fermented dough ( Figure 21), causing the gas cell film to set and become rigid and extensible long enough to hold entrapped gases but does not collapse and thus giving structure to the bread.
  • the strength and stability of the gluten proteins in the viscoelastic structure result from the binding of functional/ specialized gluten proteins to metal ion-acetate/citrate/tartrate complexes developed in the fermented dough ( Figures 24 and 27). These interactions support the structure of the leavened dough during the rapid expansion that occurs in the proof box and oven, contributing to the production of quality breads.
  • the successful Short Time Sponge and Dough process must be able to bring about the proper changes in gluten protein structure and dough properties in the fermented dough that occur during fermentation and other dough processing steps - it must be able to achieve the proper changes in the gluten protein structure and dough properties that occur during sponge fermentation, and also the bread must be satisfactory to the consumer.
  • the development of a Short Time Sponge and Dough process is achieved by the key findings of a functional replacement of fermentation food acids produced in the fermenting dough that act as dough improvers and a greater understanding of dough development that occurs during fermentation in bread production.
  • ascorbic acid When treated flours with ascorbic acid, ascorbic acid contributes H + by ionizing in the fermenting dough, but food acids that provide H + and metal ion-food acid complexes as interacting partners of functional wheat proteins act as better dough improvers than ascorbic acid or potassium bromate.
  • ascorbic acid is used in a Short Time Sponge and Dough process during commercial bread production, the beneficial impacts on the gluten protein structure are:
  • Fermentation dough development in a Short Time Sponge and Dough process is thus achieved by the use of about 0.015 to 0.25 parts food acids combined with effective amounts of other dough improvers such as ascorbic acid, which bring about structural changes in wheat proteins through protein unfolding, but not lengthy fermentation in sponge.
  • the preferred embodiments of a Short Time Sponge and Dough Process are the use of only food acid, particularly the use of citric acid/malic acid added in an effective amount during bread manufacturing processes.
  • citric acid is a tricarboxylic acid that has three carboxyl functional groups (-COOH) and citrate anions, bringing about a greater change in protein structure and being a more effective chelator with metal ions and hence a more effective dough improver than dicarboxylic malic acid.
  • -COOH carboxyl functional groups
  • the use of citric acid produced by vegetative fermentation of sugars or citric acid in fruit juices is thus the best example of dough improvers in a Short Time Sponge and Dough process.
  • Example 1 is given with variable amounts of dough improvers, food acids, citric acid and acetic acid, which bring about the proper changes in the gluten protein structure and dough properties that occur during sponge fermentation and A Short Time Sponge and Dough Process.
  • Flour, water, and other ingredients are mixed using optimum water absorption and mixing time by blending them together into homogeneous mass.
  • the importance of proper mixing is to produce cohesive dough with optimum consistency for desirable handling properties during subsequent processing steps.
  • the dough relaxation period of 8-12 minutes is needed to recover from the stresses incurred during mixing, which the mechanical work is imparted into the dough.
  • cohesive wheat dough undergoes fermentation development that is achieved by effective amounts of food acids or a source of food acids added as dough improvers and with or without variable amounts of other dough improvers, it attains viscoelastic structure in the fermented dough that is required to retain gases during proofing and baking (Figure 21).
  • the improving effect of food acids on gluten proteins in A Short Time Sponge and Dough process is attributed to H + and their anions that bring about the proper changes in gluten structure and provide metal ion-food acid complexes, as sponge undergoing fermentation produces fermentation food acids in the fermenting dough.
  • the Short Time Sponge and Dough process does not develop the increase in fluidity of dough structure at the early stages of baking, as the Sponge and Dough process has taken place.
  • other benefits of A Short Time Sponge Dough Process produce higher bread yield, as bakers add about 3-4% additional water to adjust the optimum consistency of dough structure during the early stages of baking, and also wheat flours with 9 to 10% protein contents are well-suited for making quality breads.
  • the pans containing the moulded dough are conveyed to proof box at temperature of 95 to 110° F and relative humidity of 80 to 85% for the fermentation in the proofing stages.
  • the proper dough development of the structure of gluten proteins occurs in the fermenting dough, as the H + provided by food acids added in an effective amount to bread mixes and the acetic acid produced during proofing and the early stages of baking lower the pH that brings about structural changes in proteins through protein unfolding, and positively charged groups on the surface of functional and specialized wheat proteins are developed in the fermented dough in the process of A Short Time Sponge and Dough Process.
  • Proteins exist with distinct structures and conformational states determined by the pH and temperature in a given environment. After yeast is inactivated at about 140° F, heat in the oven increases the temperature and pH by volatilization of acetic acid, bringing about structural changes in proteins through heat-induced unfolding and refolding in the fermented dough.
  • the HMW glutenins and gliadins are not the essential determinant for the development of viscoelastic dough from flour, as starch forms hydrogen bonds with proteins and lipids form hydrophobic interactions with proteins ( Figures 14 and 23).
  • the balance between elasticity and extensibility developed in the fermented dough that is required for optimal baking quality arise from the interactions of functional gluten proteins with each other and with starch and lipid ( Figure 21).
  • the consensus view is that gluten proteins are considered ideal for making breads, but the key study findings are that wheat starch is of utmost importance in imparting excellent baking properties and having good gas retention through the functional gluten protein-wheat starch matrix that forms the continuous phase of the viscoelastic dough film surrounding gas cells in the fermented dough, and the functional gluten protein-polar lipid interactions contribute to gas cell stability and gas retention in the viscoelastic fermented dough
  • the loaf volume of bread is from the continuous phase of elastic and extensible dough for a long enough time during the baking to avoid premature rupture of the dough films surrounding gas cells.
  • the key study findings are that instead of the gluten proteins in grain, flour or wheat dough, partially unfolded structures of functional glutenin and gliadin proteins produced through protein unfolding in the fermenting dough play a pivotal role in governing the gluten functionality and hence the baking performance of flour (Figure 21); the acetic acid produced in the fermenting dough acts as a dough improver in the process of breadmaking.
  • the baking performance of flour in a Short Time Sponge and Dough process is achieved by the proper changes in wheat protein structure induced by the use of the inventor’s newly developed dough improver, food acids or a source of food acids listed in the claims of the ‘355 Fl patent and the acetic acid and metal ion-food acid complexes produced in the fermented dough.
  • Fermentation food acids produced in the fermenting sponge and food acids added to bread mixes act as dough improvers through protein unfolding, when ionized in water or dough.
  • Yeast fermentation contributes to the development of fermented dough structure with the viscoelastic properties from flour.
  • a Short Time Sponge and Dough process is achieved, when flours used in making breads are treated with newly developed dough improvers, about 0.015 to 0.25 parts food acids combined with or without effective amounts of other dough improvers/oxidants added.
  • Citric acid is a much more effective dough improver than the principal acetic acid naturally produced during a fermentation processing step.
  • Flours used in making breads that are treated with new dough improvers about 0.015 to 0.25 parts food acids provide interacting partners of functional and specialized wheat proteins, metal ion-food acid complexes developed to the fermented dough.
  • Optimally mixed dough undergoes further structural changes in gluten proteins during fermentation and by dough improvers, and the functional and specialized wheat proteins produced in the fermenting dough govern the baking performance of flour.
  • the elasticity developed in the fermented dough is attributed to where the functional HMW-GS interact with each other and with starch and lipids.
  • the extensibility developed in the fermented dough arises from where the functional LMW-GS and gliadin proteins interact with each other and with starch and lipids.
  • the elastic HMW glutenin networks linked to the extensible LMW glutenin and gliadin networks through noncovalent interactions contribute to the development of viscoelastic structure in the fermented dough in the process of breadmaking.
  • the functional gluten protein-starch matrix developed in the fermented dough forms the continuous phase of viscoelastic dough films, giving structure to the bread.
  • the functional gluten protein-lipids interactions in the fermented dough contribute to gas cell stability and gas retention in the continuous phase of viscoelastic dough films.
  • Loaf volume as measured by baking tests, is determined by the interactions between functional/ specialized gluten proteins and interacting partners, metal ion-food acid complexes developed in the fermented dough.
  • the final bread quality made from a Short Time Sponge and Dough process is attributed to where electrostatic interactions between the functional/ specialized gluten proteins and the metal ion-food acid complexes strengthen and stabilize the gluten protein structure in the viscoelastic fermented dough.
  • a Short Time Sponge and Dough Process reduces the cost of bread production and increase dough yield that produces natural and better quality breads than when using traditional 4-hour sponge fermentation.
  • This new Short Time Sponge Dough process is a breakthrough development of the bread manufacturing process using food acids or a source of food acids as dough improvers listed in the claims of the ‘355 Fl patent that provide consumers with natural, better quality breads at a reasonable price.
  • the successful Short Time Bread process must be able to bring about the proper changes in gluten structure and dough properties in the fermented dough, which occur during fermentation and other dough processing steps.
  • the functional gluten proteins interacting with each other and forming networks with starch and lipids develop elasticity and extensibility in the fermented dough in the process of breadmaking, and the elastic HMW glutenin networks linked to the extensible LMW glutenin and gliadin networks through noncovalent interactions develop the fermented dough structure with the viscoelasticity from flour (Figure 21).
  • citric acid that brings about greater changes in gluten structure induced by three H + and has good chelation power by providing three citrate anions is a much more effective dough improver than the acetic acid naturally produced in fermenting dough. Additional benefits are that citric acid produced by vegetative fermentation of sugars provides colloidal, aquo- metal ion-citrate complexes to the fermented dough proved to be an excellent emulsifier during dough processing and also an effective crumb softener during bread aging, producing the final baked bread that is natural and better quality than when using traditional 4-hour sponge fermentation.
  • a process for producing a yeast-leavened product comprises combining into a dough
  • the dough composition comprising dough improvers, individual food acids and source of food acids used and amounts of food acids added, shortens fermenting time in the process of making yeast-leavened dough.
  • the food acid in these embodiments can be any acid found in a food.
  • Nonlimiting examples include acetic acid, citric acid, fumaric acid, lactic acid, malic acid, oxalic acid, phosphoric acid, succinic acid, tartaric acid, fruit juice, fruit juice concentrate, vinegar, wine, or any combination thereof.
  • the food acid is citric acid, for example produced by vegetative fermentation of sugars, or from or in citrus fruits; malic acid, for example from or in apple juice; tartaric acid, for example from or in raisin juice concentrate; and/or acetic acid, for example from or in grain vinegar.
  • the food acid e.g., citric acid
  • yeast food that provides essential nutrients for yeast growth is ammonium chloride, ammonium sulfate as nitrogen source.
  • Acid type yeast food has monocalcium phosphate that is useful in high alkaline water, and also calcium carbonate is used to control pH in the brew system.
  • any flour or combination of flours capable of being utilized in a yeast-leavened product can be utilized in the process of these embodiments.
  • Nonlimiting examples of such flours include wheat flour, rye flour, oat flour and soy flour.
  • the flour comprises wheat flour with 9-14% protein content.
  • the process further comprises adding ascorbic acid and/or potassium iodate to the dough.
  • ascorbic acid and/or potassium iodate In some of these embodiments, about 0.001 to 0.03 parts ascorbic acid per 100 parts flour is added, with or without variable amounts of other dough improvers such as potassium iodate.
  • the dough is proofed to develop dough structure with improved gas retention.
  • the proofing can be done under any conditions known in the art, for example at 95-110° F and a relative humidity of 80-85%, room temperature or refrigerator temperature.
  • the process of these embodiments can be used to produce any product made from yeast-leavened dough.
  • Non-limiting examples include bread, a bun, a roll, a doughnut, a bagel, and a pastry.
  • the process further comprises baking the fermented dough to produce the yeast-leavened product.
  • individual food acids and sources of food acids as described above added to a bread mix are also provided.
  • the individual food acids and sources of food acids added are different amounts.
  • citric acid is added at 0.015 - 0.1% and acetic acid is added at 0.015 - 0.25%.
  • the food acid added and acetic acid produced in the fermenting dough function as dough improvers in the process of breadmaking.
  • the terms “about” or “approximately” when preceding a numerical value indicates the value plus or minus a range of 10%.
  • a range of values is provided, it is understood that each intervening value, to the tenth of the unit of the lower limit unless the context clearly dictates otherwise, between the upper and lower limit of that range and any other stated or intervening value in that stated range is encompassed within the disclosure. That the upper and lower limits of these smaller ranges can independently be included in the smaller ranges is also encompassed within the disclosure, subject to any specifically excluded limit in the stated range. Where the stated range includes one or both of the limits, ranges excluding either or both of those included limits are also included in the disclosure.
  • a reference to “A and/or B”, when used in conjunction with open-ended language such as “comprising” can refer, in one embodiment, to A only (optionally including elements other than B); in another embodiment, to B only (optionally including elements other than A); in yet another embodiment, to both A and B (optionally including other elements); etc.
  • the phrase “at least one,” in reference to a list of one or more elements, should be understood to mean at least one element selected from any one or more of the elements in the list of elements, but not necessarily including at least one of each and every element specifically listed within the list of elements and not excluding any combinations of elements in the list of elements.
  • This definition also allows that elements can optionally be present other than the elements specifically identified within the list of elements to which the phrase “at least one” refers, whether related or unrelated to those elements specifically identified.
  • “at least one of A and B” can refer, in one embodiment, to at least one, optionally including more than one, A, with no B present (and optionally including elements other than B); in another embodiment, to at least one, optionally including more than one, B, with no A present (and optionally including elements other than A); in yet another embodiment, to at least one, optionally including more than one, A, and at least one, optionally including more than one, B (and optionally including other elements); etc.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un procédé de production d'un produit levé à la levure. Le procédé consiste à combiner de manière à former une pâte : (a) de la farine ; (b) de la levure ; (c) des aliments à base de levure ; (e) environ 0,015 à 0,25 parties d'acide alimentaire pour 100 parties de farine ; et (d) de l'eau, laquelle raccourcit la fermentation de la pâte dans le processus de production de pâte. L'invention concerne également des agents d'amélioration de pâte, des acides alimentaires individuels et des sources d'acides alimentaires ajoutés à la pâte qui provoquent des changements appropriés de la structure du gluten et des propriétés de pâte dans la pâte fermentée, lesquels se produisent pendant la fermentation et d'autres étapes de traitement de pâte. La fermentation à levain-levure est éliminée, ce qui conduit à la création du procédé levain-levure de courte durée, lequel permet de produire des pains naturels et de meilleure qualité qu'un pain levain-levure en environ 2 heures de traitement.
PCT/US2023/072264 2023-08-16 2023-08-16 Procédé levain-levure de courte durée WO2025038114A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP23915179.8A EP4529419A1 (fr) 2023-08-16 2023-08-16 Procédé levain-levure de courte durée
PCT/US2023/072264 WO2025038114A1 (fr) 2023-08-16 2023-08-16 Procédé levain-levure de courte durée

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US2023/072264 WO2025038114A1 (fr) 2023-08-16 2023-08-16 Procédé levain-levure de courte durée

Publications (1)

Publication Number Publication Date
WO2025038114A1 true WO2025038114A1 (fr) 2025-02-20

Family

ID=94632553

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2023/072264 WO2025038114A1 (fr) 2023-08-16 2023-08-16 Procédé levain-levure de courte durée

Country Status (2)

Country Link
EP (1) EP4529419A1 (fr)
WO (1) WO2025038114A1 (fr)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3556805A (en) * 1969-08-11 1971-01-19 Monsanto Co Reduction of mixing requirements for yeast leavened bread dough
US3650764A (en) * 1970-03-30 1972-03-21 H C Brill Co Inc Enzymatic baking compositions and methods for using same
US4436758A (en) * 1980-08-05 1984-03-13 Thompson Jerome B Dough conditioning composition
US5510129A (en) * 1993-11-05 1996-04-23 Research Resouces, Inc. Potassium bromate replacer composition
USRE36355E (en) 1993-11-05 1999-10-26 Kim; Yoon J. Potassium bromate replacer composition
US20070048406A1 (en) * 2004-02-02 2007-03-01 Lang Kevin W Calcium fortification of bread dough
US20210059264A1 (en) * 2019-08-30 2021-03-04 Bartek Ingredients Inc Use of organic acids in artisan bread production

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3556805A (en) * 1969-08-11 1971-01-19 Monsanto Co Reduction of mixing requirements for yeast leavened bread dough
US3650764A (en) * 1970-03-30 1972-03-21 H C Brill Co Inc Enzymatic baking compositions and methods for using same
US4436758A (en) * 1980-08-05 1984-03-13 Thompson Jerome B Dough conditioning composition
US5510129A (en) * 1993-11-05 1996-04-23 Research Resouces, Inc. Potassium bromate replacer composition
USRE36355E (en) 1993-11-05 1999-10-26 Kim; Yoon J. Potassium bromate replacer composition
US20070048406A1 (en) * 2004-02-02 2007-03-01 Lang Kevin W Calcium fortification of bread dough
US20210059264A1 (en) * 2019-08-30 2021-03-04 Bartek Ingredients Inc Use of organic acids in artisan bread production

Non-Patent Citations (26)

* Cited by examiner, † Cited by third party
Title
BAKER, J. C: "Continuous processing of bread", PROC. AM. SOC. BAKERY ENGRS., 1954, pages 65
BELTON, P. S., J. CEREAL SCI., vol. 46, 2007, pages 97
BELTON, P. S.DOBRASZCZYK, B. J., J. CEREAL SC, vol. 43, 2006, pages 258
CHAMBERLAIN, N.COLLINS, T. H.ELTON, G. A. H: "The Chorleywood Bread Process", BBIRA REPORT 59, CCFRA, 1961
DELCOUR, J. A.JOYE, I. J.PAREYT, B.WILDERJANS, E.BRIJS, K.LAGRAIN, B: "Wheat gluten functionality as a quality determinant in cereal-based food products", ANNU. REV. FOOD SCI. TECHNOL., vol. 3, 2012, pages 469
DEMIRALP, H.CELIK, S.KOKSEL, H: "Effect of oxidizing agents and defatting in the electrophoretic patterns of flour proteins during dough mixing", EUR. FOOD RES. TECHNOL, vol. 211, 2000, pages 322
FITCHETT, C. S.FRAZIER, P. J.: "Action of oxidants and other improvers", CHEMISTRY AND PHYSICS OF BAKING, 1986, pages 179
GOESAERT, H.BRIJS, K.VERAVERBEKE, W. S.COURTIN, C. M.GEBRUERS, K.DELCOUR, J. A.: "Wheat flour constituents: How they impact bread quality, and how to impact their functionality", TRENDS FOOD SCI. TECHNOL., vol. 16, 2005, pages 12, XP055543319, DOI: 10.1016/j.tifs.2004.02.011
GROSCH, W.WIESER, H: "Redox reactions in wheat dough as affected by ascorbic acid", J. CEREAL SCI., vol. 29, 1999, pages 1
HAMER, R. J.VAN VLIET, T.LEFEBVRE, J, J. CEREAL SCI, vol. 42, 2005, pages 344
HASCHEMEYER, R. H.HASCHEMEYER, A. E. V: "Proteins: A Guide to Study by Physical and Chemical Methods", 1973, JOHN WILEY & SONS, pages: 199
HUEBNER, F. R.WALL, J. S.: "Fractionation and quantitative differences of glutenin from wheat varieties varying in baking quality", CEREAL CHEM, vol. 53, 1976, pages 258
JOHANNSON, H.COOKE, A: "Role of ascorbic acid in short time bread processes", BAKERS DIG, vol. 45, no. 3, 1971, pages 30
KASARDA, D. D.BERNARDIN, J. E.GAFFIELD, W: "Circular dichroism and optical Dispersion of α-gliadin", BIOCHEMISTRY, vol. 7, 1968, pages 3950
KIM ANONYMOUS: "Amflow - the newest of the continuous dough making systems", BAKERS DIG, vol. 32, no. 6, 1958, pages 49
KULP, K.: "Oxidation in baking processes", TECH. BULL. AMER. INST. BAKING, 1981
PETERSEN, S. B.NEVES-PETERSEN, M. T.HENRIKSEN, S. B.MORTENSEN, R. J.GEERTZ-HANSEN, H. M: "Scale-free behaviour of amino acid pair interactions in folded proteins", PLOD ONE, vol. 7, no. 7, 2012, pages e41322
SKERRITT, J. H.HAC, L.BEKES, F: "Depolymerization of the glutenin macropolymer during dough mixing: I. Changes in levels, molecular weight distribution, and overall composition", CEREAL CHEM, vol. 76, 1999, pages 395, XP055934980, DOI: 10.1094/CCHEM.1999.76.3.395
TSAO, C. S: "Vitamin C in Health and Disease", 1997, CRC PRESS, article "An overview of ascorbic acid chemistry and biochemistry", pages: 28
TSEN, C. C.: "Chemical dough development", BAKERS DIG, vol. 44, no. 4, 1970, pages 28
U.S. FOOD AND DRUG ADMINISTRATION (FDA, 24 April 2006 (2006-04-24)
VAN VLIET, T.HAMER, R. J., J. CEREAL SCI, vol. 46, 2007, pages 98
VON HIPPEL, P. H.WONG, K. Y: "On the conformational stability of globular proteins: The effects of various electrolytes and non-electrolytes on the thermal ribonuclease transition", J. BIOL. CHEM., vol. 240, 1965, pages 3909
WEEGELS, P. L.HAMER, R. J.SCHOFIELD, J. D.: "Functional properties of wheat glutenin", J. CEREAL SCI, vol. 23, 1996, pages 1
WIESER, H: "Bread making Improving quality", 2003, WOODHEAD PUBLISHING, article "The use of redox agents", pages: 424
YOON JA KIM: "Wheat Chemistry and Dough for Breadmaking: Understanding How Functional Gluten Proteins, Wheat Starch, and Lipids Govern Gluten Functionality", FUNCTIONAL GLUTENIN AND GLIADIN PROTEINS, STARCH, AND LIPIDS IN BAKING PERFORMANCE AND FOR BREAD STRUCTURE, 2023

Also Published As

Publication number Publication date
EP4529419A1 (fr) 2025-04-02

Similar Documents

Publication Publication Date Title
Cauvain et al. Breadmaking processes
Alaunyte et al. Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking
Vemulapalli et al. Glucose oxidase in breadmaking systems
DD230875A1 (de) Gaerungsmittelhilfe fuer herkoemmliche backware
TWI687162B (zh) 包括阿洛酮糖之麵包及其製造方法
RU2297148C2 (ru) Мука для выпечки с низким содержанием пшеницы и способ изготовления хлебобулочных изделий с низким содержанием пшеницы
Suchintita Das et al. The fundamentals of bread making: The science of bread
DE69623644T2 (de) Verwendung einer desaminierenden oxidase zum backen
US3617305A (en) Flour-based dry mixes for home baking
EP4529419A1 (fr) Procédé levain-levure de courte durée
CN104585274A (zh) 一种新型水果面包及其制备方法
Movahed et al. Evaluation of the effect of yeast-salt method on dough yield, bread yield and organoleptic properties Iranian Lavash bread.
EP2863753B2 (fr) Améliorant liquide pour boulangerie, son procédé de production et procédé de production de produits de boulangerie
US5510126A (en) Tortilla
RU2619277C2 (ru) Способ производства зернового хлеба
JP2017006021A (ja) 素材用パン及びその製造方法
RU2317708C1 (ru) Способ производства хлебобулочных изделий
JP7629086B2 (ja) エンドウタンパク質を含む小麦含有粉及び生地
US2280031A (en) Bread making
CN112493283A (zh) 一种天然无化学添加剂面包及其制备方法
RU2148915C1 (ru) Способ производства зернового хлеба
RU2359460C1 (ru) Способ производства хлеба с гречневой мукой
TWI667958B (zh) 硬種麵糰的製造方法及烘焙產品的製造方法
EP1415538A1 (fr) Rhamnolipide dans des produits de boulangerie
RU2560192C1 (ru) Способ производства зернового хлеба

Legal Events

Date Code Title Description
ENP Entry into the national phase

Ref document number: 2023915179

Country of ref document: EP

Effective date: 20240716