METHOD FOR PRESERVING COOKED BAKERY PRODUCTS

Abstract

A method for preparing cooked, mold-resistant bakery product, including cooking a dough obtained by a sponge and dough type baking method using a poolish containing from 20 to 55 g/L of ethanol, preferably from 35 to 50 g/L of ethanol, and including, after cooking, a step of applying a solution to the surface of the cooked bakery product that includes a live leaven and/or a live yeast.

Claims

1.-17. (canceled)

18. A method for preparing mold-resistant cooked bakery products comprising cooking a dough obtained by a breadmaking method of the sponge and dough type using a poolish containing from 20 to 55 g/L of ethanol, preferably from 35 to 50 g/L of ethanol, and comprising, after cooking, a step of application of a solution comprising a live leaven and/or a live yeast on the surface of the cooked bakery product.

19. The method as claimed in claim 18, wherein said poolish is obtained by the maturation of a composition comprising flour, water, optionally sugar and/or enzymes by at least one yeast selected from the group comprising wine yeast, brewer's yeast and/or baker's yeast.

20. The method as claimed in claim 18, wherein yeast is obtained by culture of the strain Saccharomyces cerevisiae.

21. The method as claimed in claim 18, wherein the maturation time of the poolish is at least 4 hours, preferably at least 8 hours and even more preferably at least 12 hours.

22. The method as claimed in claim 18, wherein the flour of the poolish represents 20 to 65% of the total flour, preferably 25 to 55%, even more preferably 30% or 50% of the total flour.

23. The method as claimed in claim 18, wherein the live leaven applied on the surface of the cooked bakery product is a leaven for any baking flour, preferably for wheat flour, hard wheat flour, rye flour, white rye flour or buckwheat flour.

24. The method as claimed in claim 18, wherein the composition of live leaven is applied at a rate from 2 to 8 g, preferably from 3 to 7 g and even more preferably from 4 to 6 g of liquid leaven having dry matter from 15 to 20% on a surface area of cooked bakery product from 1200 to 1900 cm.sup.2.

25. The method as claimed in claim 18, wherein the composition of live yeast is applied at a rate from 2 to 8 g, preferably from 3 to 7 g and even more preferably from 4 to 6 g of liquid composition having a quantity of live yeasts of the order of 10.sup.7 to 10.sup.10 CFU/L, preferably of the order of 10.sup.9 CFU/L on a surface area of cooked bakery product from 1200 to 1900 cm.sup.2.

26. The method as claimed in claim 18, wherein the composition of live leaven is applied by dipping or spraying.

27. The method as claimed in claim 18, for preparing sourdough bread, sandwich bread, milkbread, milk loaf, brioche, buns or any other long-life product.

28. The method as claimed in claim 18, The method as claimed in one of the preceding claims for preparing cooked bakery products, in particular sliced, intended to be packaged in paper packaging or in packaging made of food-grade plastic film.

29. A method of slowing down the appearance of molds on cooked bakery products, in particular if sliced, comprising including in a cooked bakery product a poolish containing from 20 to 55 g/L of ethanol, preferably from 35 to 50 g/L of ethanol, jointly with application of a composition of live leaven and/or of live yeast on the surface of the cooked bakery product.

30. The method as claimed in claim 29, wherein the flour of the poolish represents 20 to 65%, preferably 25 to 55% and in particular 30% or 50 wt % of the total flour of the bread in which the poolish is present.

31. The method as claimed in claim 29, wherein the composition of live leaven and/or of live yeast may additionally be sprayed in the closed packaging in which it is stored.

32. A cooked bakery product prepared as claimed in claim 18, preferably sliced, having a shelf life of at least 21 days, preferably of at least 28 days, and which does not comprise non-natural additives.

33. The cooked bakery product as claimed in claim 32, selected from sourdough bread, sandwich bread, milkbread, milk loaf, brioche, buns or any other long-life product.

34. The cooked bakery product as claimed in claim 32, which is a sliced loaf packaged in closed packaging selected from paper packaging or packaging made of food-grade plastic film.

Description

[0059] The invention will be described in more detail with the aid of the following examples, which are given purely for purposes of illustration, and the figures, where:

[0060] FIG. 1 is a chart showing the shelf life of loaves prepared according to example 1.

[0061] FIG. 2 is a chart showing the shelf life of loaves prepared according to example 2.

[0062] FIG. 3 is a chart showing the shelf life of loaves prepared according to example 3.

[0063] FIG. 4 is a chart showing the shelf life of loaves prepared according to example 4.

[0064] FIG. 5 is a chart showing the shelf life of loaves prepared according to example 5.

EXAMPLES

Example 1

[0065] The reference method used by the applicant is a sponge and dough method, where the sponge step and the dough step have the following characteristics:

[0066] This method was used for preparing 4 batches of sandwich bread. Each batch comprises 8 sandwich loaves. The first batch is a reference batch, without poolish, in which alcohol was sprayed on the cooked sandwich loaf at a rate of 4 g/cooked sandwich loaf. The other 3 batches are according to the invention and they each use a different yeast in the poolish, namely: [0067] Batch 1: Yeast marketed by Lesaffre under the name Safoeno UCLM S377, [0068] Batch 2: Yeast marketed by Lesaffre under the name Safbrew T58, [0069] Batch 3: Yeast marketed by Lesaffre under the name Safbrew F2.

[0070] The cooked sandwich loaf obtained with the poolish of each of these batches is then sprayed with a Livendo® LVBD leaven composition.

[0071] “Hirondelle Bleue®” compressed yeast (denoted LP HB hereinafter) was used in the dough, for all the batches.

[0072] The improver Ibis Violet® is a breadmaking improver, marketed by Lesaffre, consisting of emulsifiers and giving a better volume of the loaf and better shelf life of the dough.

[0073] “Enz Pro 404” denotes a commercial mixture of alpha-amylase and amyloglucosidase.

[0074] The ingredients used at each step are as follows:

TABLE-US-00001 TABLE 1 Total Poolish Dough recipe Traditional 1100 2900 4000 flour Water 1100 1100 2200 Yeast 5.5 g yeast 103.5 g 5.5 g yeast + (Safoeno UCLM LP HB 103.5 g LP S377 or HB Safbrew T58 or Safbrew F2) Salt 0 80 80 Ibis violet 0 16 16 improver Sugar 110 200 310 Butter 0 200 200 Enz Pro 404 11 0 11

[0075] The poolish are fermented for 16 h at 30° C.

[0076] Spraying Protocol

[0077] Spraying is carried out with the Dubor sprayer for the Livendo® LVBD leaven (TSA5 Dübor manual microspraying device).

Precautions for sterilization=sterilization of the grilles in the oven+cleaning the hands with alcohol before handling the loaves.

[0078] Spraying is carried out at a distance of between 20 and 30 cm from the product on all faces of the sandwich loaf. The intended total amount of solution of leaven sprayed is about 4 to 5 g per loaf.

[0079] The loaves, unsliced, are sprayed and packaged individually after sweating for 90 min (T=35° C. core temperature).

[0080] The loaves are stored in a cupboard, in the bakery, at room temperature.

Monitoring Storage

[0081] Visual evaluation of the development of molds on the sandwich loaves. Daily recording of the number of loaves with/without mold.

[0082] The results are presented in FIG. 1.

[0083] The loaves are separated into 3 batches; each of the batches is treated, packaged and stored as in example 1. Formation of molds is observed with the naked eye every day.

[0084] The results are given in FIG. 1. It can be seen in FIG. 1 that the loaves with poolish, treated by spraying with leaven, have a longer shelf life than the loaves without poolish, treated by spraying with alcohol, regardless of the nature of the yeast used for the poolish.

Example 2

[0085] The reference method used by the applicant is a sponge and dough method, where the sponge step and the dough step have the following characteristics:

[0086] This method was used for preparing 3 batches of sandwich bread. Each batch comprises 8 sandwich loaves. The first batch is a reference batch, without poolish, in which alcohol was sprayed on the cooked sandwich loaf at a rate of 4 g/cooked sandwich loaf. The other 2 batches are according to the invention and they each use different leavens during spraying on the cooked sandwich loaf: [0087] Batch 1: Livendo® LVBD hard wheat leaven (+ yeast marketed by Lesaffre under the name Saf Instant in the poolish), [0088] Batch 2: Livendo® LVSN buckwheat leaven (+ yeast marketed by Lesaffre under the name Saf Instant® in the poolish). “Hirondelle Bleue®” compressed yeast (denoted LP HB hereinafter) was used in the dough, for all the batches.

[0089] The ingredients used in each step are as follows:

TABLE-US-00002 TABLE 2 Total Poolish Dough recipe Traditional 1100 2900 4000 flour Water 1100 1100 2200 Yeast 5.5 g Saf 103.5 g LP HB 5.5 g Saf Instant yeast Instant yeast + 103.5 g LP HB Salt 0 80 80 Ibis violet 0 16 16 improver Sugar 110 200 310 Butter 0 200 200 Enz Pro 404 11 0 11

[0090] The poolish are fermented for 16 h at 30° C.

Spraying Protocol

[0091] Spraying carried out with the Dubor sprayer for the Livendo® LVBD leaven and for the Livendo® LVSN leaven (TSA5 Dübor manual microspraying device).

Precautions for sterilization=sterilization of the grilles in the oven+cleaning the hands with alcohol before handling the loaves.

[0092] Spraying is carried out at a distance of between 20 and 30 cm from the product on all faces of the sandwich loaf. The intended total amount of solution of leaven sprayed is about 4 to 5 g per loaf.

[0093] The loaves, unsliced, are sprayed and packaged individually after sweating for 90 min (T=35° C. core temperature).

[0094] The loaves are stored in a cupboard, in the bakery, at room temperature.

[0095] Monitoring Storage

[0096] Visual evaluation of the development of molds on the sandwich loaves. Daily recording of the number of loaves with/without mold.

[0097] The results of the visual evaluation are given in FIG. 2. It can be seen in FIG. 2 that the loaves with poolish, treated by spraying of leaven, have a longer shelf life than the loaves without poolish, treated by spraying with alcohol, regardless of the live leaven used for spraying.

Example 3

[0098] This method was used for preparing 3 batches of sandwich bread. Each batch comprises 8 sandwich loaves. The first batch is a reference batch without poolish, in which alcohol was sprayed on the cooked sandwich loaf at a rate of 4 g/sandwich loaf. The other 2 batches are according to the invention and use of prefermentations with various water contents (the leaven yeast prepared in the prefermentation step will be called poolish or sponge, depending on the water content):

Recipe & Process for Preparing the Poolish:

Recipe:

[0099] 100% traditional wheat flour, [0100] 100% water (32° C.), [0101] 1% Enz Pro 404, [0102] 0.5% SAF Instant® yeast, [0103] 10% glucose.

Process:

[0104] 24 h of maturation, [0105] 30° C., [0106] No stirring.
Recipe & process for preparing the sponge:

Recipe:

[0107] 100% traditional wheat flour, [0108] 50% water (32° C.), [0109] 1% Enz Pro 40, [0110] 0.5% SAF Instant®, [0111] 10% glucose.

Process:

[0112] 24 h of maturation, [0113] 30° C., [0114] No stirring.

[0115] Table 3 below gives the recipe and process for the sandwich bread without poolish (control).

TABLE-US-00003 TABLE 3 Ingredients weight % Traditional 4000 100 flour Water 2200 55 LP HB yeast 103.5 3.0 Salt 80 1.8 Ibis violet 16 0.5 improver Sugar 200 5.0 Butter 200 5.0

TABLE-US-00004 TABLE 4 Breadmaking chart STEPS DOUGH kneading 4 + 6.5 min initial fermentation 5 min Division I 720 g rounding yes expanding 10 min Shaping Machine/twisted Final proving 1 30° C./85% 80 grams of dough: 260 ml moisture, 80 min Cooking 25 min 220° C.

[0116] Table 5 below presents the recipe and process for the sandwich bread with poolish or sponge.

TABLE-US-00005 TABLE 5 Poolish or Total Ingredients sponge Dough recipe Traditional 1100 2900 4000 flour Water 1100 1100 2200 (poolish) or 550 (sponge) Yeast 5.5 g Saf 103.5 LP HB 5.5 g Saf Instant yeast Instant yeast + 103.5 g LP HB Salt 0 80 80 Ibis violet 0 16 16 improver Sugar 110 200 310 Butter 0 200 200 Enzymes Pro 11 0 11 404

[0117] Spraying Protocol

[0118] Manual spraying carried out with manual sprayers for the Livendo LVBD leavens.

Precautions for sterilization=sterilization of the grilles in the oven+cleaning the hands with alcohol before handling the loaves.

[0119] Spraying is carried out at a distance of between 20 and 30 cm from the product on all faces of the sandwich loaf. The LVBD leaven was centrifuged beforehand to prevent clogging of the sprayer nozzle.

[0120] The intended total amount of solution of leaven sprayed is about 4 to 5 g with the garden sprayer.

[0121] The loaves, unsliced, are sprayed and packaged individually after sweating for 90 min (T=35° C. core temperature).

[0122] The loaves are stored in a cupboard, in the bakery, at room temperature.

[0123] Monitoring Storage

[0124] Visual evaluation of the development of molds on the sandwich loaves. Daily recording of the number of loaves with/without mold.

[0125] Note: industrial sandwich loaves conventionally have a best before date (BBD) of 21-28 days.

[0126] Visual observation was performed and the results are presented in FIG. 3. It can be seen in FIG. 3 that the loaves with poolish or sponge, treated by spraying with leaven, have a longer shelf life than the loaves without poolish, treated by spraying with alcohol, regardless of the water content in prefermentation (poolish or sponge).

Example 4

[0127] The reference method used by the applicant is a sponge and dough method, where the sponge step and the dough step have the following characteristics:

[0128] This method was used for preparing 2 batches of sandwich bread. Each batch comprises 8 sandwich loaves. The first batch is a reference batch, without poolish, in which alcohol was sprayed on the cooked sandwich loaf at a rate of 4 g/cooked sandwich loaf. The other batch is according to the invention and uses incorporation of a poolish inoculated with Saf Instant yeast and spraying the cooked product with a solution of live yeasts (mixture of Saf Instant yeasts and Saccharomyces chevalieri each at a dose of 0.01% w/w and diluted in water at 30° C.).

[0129] “Hirondelle Bleue®” compressed yeast (denoted LP HB hereinafter) was used in the dough, for all the batches.

[0130] The ingredients used in each step are as follows:

TABLE-US-00006 TABLE 6 Total Poolish Dough recipe Traditional 1100 2900 4000 flour Water 1100 1100 2200 Yeast 5.5 g Saf 103.5 LP HB 5.5 g Saf Instant yeast Instant yeast + 103.5 g LP HB Salt 0 80 80 Ibis violet 0 16 16 improver Sugar 110 200 310 Butter 0 200 200 Enzymes 11 0 11

[0131] The poolish are fermented for 16 h at 30° C.

[0132] Spraying Protocol

[0133] Spraying carried out with the Dubor sprayer for the solution of live yeasts (TSA5 Dübor manual microspraying device).

Precautions for sterilization=sterilization of the grilles in the oven+cleaning the hands with alcohol before handling the loaves.

[0134] Spraying is carried out at a distance of between 20 and 30 cm from the product on all faces of the sandwich loaf. The intended total amount of solution of yeasts sprayed is about 4 to 5 g per loaf.

[0135] The loaves, unsliced, are sprayed and packaged individually after sweating for 90 min (T=35° C. core temperature).

[0136] The loaves are stored in a cupboard, in the bakery, at room temperature.

[0137] Monitoring Storage

[0138] Visual evaluation of the development of molds on the sandwich loaves. Daily recording of the number of loaves with/without mold.

[0139] The results are presented in FIG. 4.

[0140] Formation of molds is observed with the naked eye every day.

[0141] The results are given in FIG. 4.

[0142] It can be seen in FIG. 4 that the loaves with poolish, treated by spraying with a solution of yeasts, have a longer shelf life than the loaves without poolish, treated by spraying with alcohol.

Example 5

[0143] This example is an illustration of the synergistic effect between poolish and spraying the surface of the cooked bakery product with a solution comprising a live leaven.

[0144] The reference method used by the applicant is a sponge and dough method, where the sponge step and the dough step have the following characteristics:

[0145] This method was used for preparing 4 batches of sandwich bread. Each batch comprises 8 sandwich loaves. The first batch is a reference batch, without poolish, in which alcohol was sprayed on the cooked sandwich loaf at a rate of 4 g/cooked sandwich loaf. In the second batch, the sandwich loaves are made by the sponge and dough method starting from yeast marketed by Lesaffre under the name Safbrew F2 but without spraying after cooking. In the third batch, the sandwich loaves do not contain poolish, but are sprayed with a Livendo® LVBD leaven composition after cooking. The fourth batch is according to the invention; the poolish is made starting from yeast marketed by Lesaffre under the name Safbrew F2 and the cooked sandwich bread obtained with poolish is then sprayed with a Livendo® LVBD leaven composition.

[0146] “Hirondelle Bleue®” compressed yeast (denoted LP HB hereinafter) was used in the dough, for all the batches.

[0147] The ingredients used in each step are as follows:

TABLE-US-00007 TABLE 7 Total Poolish Dough recipe Traditional 1100 2900 4000 flour Water 1100 1100 2200 Yeast 5.5 g Safbrew 103.5 LP HB 5.5 g yeast + yeast F2 103.5 g LP HB Salt 0 80 80 Ibis violet 0 16 16 improver Sugar 110 200 310 Butter 0 200 200 Enzymes 11 0 11

[0148] The poolish are fermented for 24 h at 30° C.

TABLE-US-00008 TABLE 8 Dough Traditional flour 4000 Water 2200 Yeast 103.5 g LP HB Salt 80 Ibis violet improver 16 Sugar 200 Butter 200 Enz Pro 404 11

Spraying Protocol

[0149] Spraying is carried out with the Dubor sprayer for Livendo® LVBD leaven (TSA5 Dübor manual microspraying device).

Precautions for sterilization=sterilization of the grilles in the oven+cleaning the hands with alcohol before handling the loaves.

[0150] Spraying is carried out at a distance of between 20 and 30 cm from the product on all faces of the sandwich loaf.

[0151] The intended total amount of solution of leaven sprayed is about 4 to 5 g per loaf.

[0152] The loaves, unsliced, are sprayed and packaged individually after sweating for 90 min (T=35° C. core temperature).

[0153] The loaves are stored in a cupboard, in the bakery, at room temperature.

[0154] Monitoring Storage

[0155] Visual evaluation of the development of molds on the sandwich loaves. Formation of molds is observed with the naked eye every day.

[0156] Daily recording of the number of loaves with/without mold.

[0157] Note: industrial sandwich loaves conventionally have a BBD of 21-28 days.

[0158] The results of the visual evaluation are given in FIG. 5. It can be seen in FIG. 5 that the sandwich loaves with poolish and without spraying with leaven and the sandwich loaves without poolish but sprayed with leaven suffer earlier appearance of molds than the sandwich loaves with poolish and sprayed with leaven. This is evidence of a synergistic effect between poolish and spraying with leaven. It is the combined action of the two elements (poolish+spraying) that makes it possible to obtain an increased antimold effect using only natural products.