Improver and breadmaking method for precooked loaves stored without freezing

Abstract

The present invention relates to a breadmaking improver useful in a method for producing a cooked loaf by the final cooking of a precooked loaf stored without freezing. It also relates to an improved breadmaking method that implements the use of this improver. The improver of the invention enables the precooked loaf to be stored at ambient temperature or at positive low temperature for a period ranging up to one month without the freshness and taste qualities thereof being impaired. The method of the invention is useful for all types of loaves, in particular large loaves, the weight of which may reach 2 kg.

Claims

1. A breadmaking improver comprising: a. an enzyme composition consisting of: between 50 and 200 ppm of antistaling maltogenic exoamylase, between 50 and 500 ppm of amyloglucosidase, between 1 and 20 ppm of alpha amylase, and between 10 and 80 ppm of xylanase, b. between 50 and 300 ppm of ascorbic acid, c. between 0.1 and 4% of pregelatinized wheat flour, and d. between 0.05 and 0.5% of malted wheat flour, wherein enzymes in the breadmaking improver consist of said enzyme composition, and wherein concentrations of said contents are expressed in baker's percentages, said breadmaking improver allowing storage of precooked bread dough without freezing at room temperature for up to 7 days or at 4° C. for up to 1 month.

2. A method for making baked bread comprising the steps of: preparing precooked bread dough with ingredients comprising flour, salt, baker's yeast, water and a breadmaking improver, said breadmaking improver comprising: a. an enzyme composition consisting of: between 50 and 200 ppm of antistaling maltogenic exoamylase, between 50 and 500 ppm of amyloglucosidase, between 1 and 20 ppm of alpha amylase, and between 10 and 80 ppm of xylanase, b. between 50 and 300 ppm of ascorbic acid, c. between 0.1 and 4% of pregelatinized wheat flour, and d. between 0.05 and 0.5% of malted wheat flour, wherein enzymes of the ingredients with which the precooked bread dough is prepared consist of said enzyme composition, wherein concentrations of said contents are expressed in baker's percentages, and baking the precooked bread dough to form a baked bread; wherein the precooked bread dough is stored without freezing at room temperature for up to 7 days or at 4° C. for up to 1 month.

3. The method of claim 2, wherein said ingredients further comprise: at least one ingredient containing at least one sugar and/or at least one protein taking part in the Maillard reaction selected from the group of whey, lactose, glucose, galactose, sucrose, fructose, at least one food-grade stabilizing agent selected from the group consisting of cellulose derivatives, gums and pregelatinized flours, wherein the gums are selected from the group consisting of xanthan, guar, and carob; and at least one emulsifier.

4. The method of claim 2, wherein: the step of preparing precooked bread dough with ingredients comprising flour, salt, baker's yeast, water and a breadmaking improver comprises the steps of: making a formed, fermented dough ball from said ingredients that is ready to be cooked, precooking the formed, fermented dough ball in an oven until an internal temperature of greater than or equal to 95° C. is reached to form precooked bread dough with a set crumb, a formed crust, and a changed color compared to the formed, fermented dough ball, and cooling and storing the precooked bread dough; and the step of baking the precooked bread dough to form the baked bread comprises a final baking step in an oven at a temperature between 200 and 260° C. for less than 10 minutes.

5. The method of claim 4, wherein the final baking step is carried out at a temperature between 200 and 220° C.

6. The method of claim 4, wherein the final baking step is carried out without steam injection.

7. The method of claim 4, wherein the precooking step is carried out at a temperature between 220 and 280° C.

8. The method of claim 4, wherein in the cooling and storing step, the precooked bread dough is cooled for storage until its internal temperature is less than or equal to 30° C. for subsequent storage at 4° C.

9. The method of claim 8, wherein the storage is carried out at 4° C. for a period of up to one month.

10. The method of claim 4, wherein in the cooling and storing step, the precooked bread dough is cooled for storage until its internal temperature is less than or equal to 40° C. for subsequent storage at room temperature.

11. The method of claim 10, wherein said storage is carried out at room temperature for a period of up to 7 days.

12. The method of claim 4, wherein the final baking step is carried out for 3 to 7 minutes.

13. The method of claim 4, wherein the precooking step is carried out at a temperature between 210 and 250° C.

14. The method of claim 2, wherein the baked bread is selected from the group consisting of crust loaves, Vienna bread, and milkbread, wherein the baked bread having has a weight ranging from 30 g to 2 kg.

Description

EXAMPLES

(1) Example of Baked Bread According to the Invention (Test 4) and Comparative Examples (1, 2 and 3)

(2) The procedure for preparing the ready-to-bake dough used for the 4 examples given below is as follows:

(3) Basic Composition of the Dough:

(4) Flour 100%, water 57%, pressed yeast 1.9%, salt 1.65%. Any other recipe may also work (wholemeal bread, multicereal bread, sourdough bread, etc.).

(5) The formulas of the doughs according to the invention and according to the comparative examples are expressed, as usual in this technical field, as baker's percentage, i.e. in parts by weight of the ingredient per 100 parts by weight of cereal flour used. They are given in Table 1 below.

(6) The fresh baker's yeast or pressed baker's yeast is a yeast with about 30% of dry matter, sold under the name blue “HIRONDELLE”® by GIE LESAFFRE at 94701 Maisons Alfort, France.

(7) Method:

(8) Kneading: 3 minutes at 1st speed in a spiral kneading machine, and 8 minutes at 2nd speed. Note that any type of kneading machine is suitable.

(9) Temperature of the dough: 26° C.

(10) Dividing: in pieces of 950 g, rounding, followed by 20 min rest at room temperature, shaping, placing in open mold, fermentation for 80 min at 30° C. and at 80% relative humidity (RH).

(11) Precooking: for 30 min in an oven initially heated to 250° C. and then at 210° C. with steam injection. The internal temperature is between 95° C. and 97° C.

(12) Cooling for 1-1.5 h at room temperature until an internal temperature of 30° C. is reached.

(13) Packaging each loaf under air in waterproof packaging.

(14) Storage at 4° C. for 7 days.

(15) Final baking without steam for 5 min at 210° C. (any type of oven), internal temperature 10° C.

(16) Cooling at room temperature for 20 min until the internal temperature reaches 30° C.

(17) Machine slicing and packaging under air. Storage at room temperature for 7 days and measurement of the freshness of the crumb during said storage.

(18) Results/Observations:

(19) The baked loaves were assessed by a panel of experts. The results and observations recorded are as follows: the crust is of good color and does not have flakes, whether after precooking or after final baking. The final products according to the invention are slightly more colored than those of the comparative examples. the shrinkage of the dough ball during final baking is less than 5% based on the volume of the baked product. No notable difference between the products according to the invention and those of the comparative examples. The crumb of the baked products does not have white halos or crowns as in the case of a fully baked product that has been frozen and then thawed. The loaf baked by the method of the invention retains its freshness even after 7 days of storage at room temperature: score 5/10 compared to 2 and 3 for tests 1, 2 and 3. The combination of ingredients of test 2 and 3 shows at 4 a greater synergistic effect in terms of bread freshness.

(20) As illustrated in the examples, the present invention makes it possible, at any time of day and in just a few minutes of final baking, to supply the consumer with a product of oven-fresh quality, which remains fresh for several days of storage.

(21) The following table (Table 1) presents the composition as well as the freshness score established for each of the tests undertaken:

(22) TABLE-US-00001 TABLE 1 g/100 kg flour labeling Test 1 Test 2 Test 3 Test 4 Pregelatinized wheat flour 2612.610 2612.610 Wheat flour 4986.560 2003.000 4979.06 1995.500 Malted wheat flour 360.000 360.000 Amyloglucosidase 10.950 10.950 Ascorbic acid 10.800 10.800 10.800 10.800 Antistaling maltogenic 7.500 7.500 exoamylase Alpha amylase 1.440 1.440 1.440 1.440 Xylanase 1.200 1.200 1.200 1.200 5000.000 5000.000 5000.000 5000.000 Result for crumb freshness 2 2 3 5 (crumb texture scored by a panel of experts in sensory analysis, mean value from 1 to 10, 10 being the best score) at 7 days at room temperature