NaCl substitute agent

Abstract

A novel substitute for sodium salt is described that comprises deactivated yeast and a salt compound selected from NaCl, a potassium salt, an ammonium salt, a magnesium salt and mixtures thereof. Also described are a composition comprising this new substitute and the use of this substitute in breadmaking and in prepared dishes.

Claims

1. A method for reducing the amount of NaCl in breadmaking, comprising a step of totally or partially replacing NaCl with a NaCl substitute, said NaCl substitute consisting of deactivated yeast and NaCl, and optionally a cereal extract and/or a breadmaking improver selected from the group consisting of ascorbic acid, emulsifiers, stabilizing-thickening agents, enzymes and mixtures thereof, wherein the NaCl/deactivated yeast ratio is between 1 and 5.7.

2. The method according to claim 1, wherein the NaCl is totally replaced with the NaCl substitute.

3. The method according to claim 1, wherein the yeast belongs to the genus Saccharomyces.

4. The method according to claim 3, wherein the yeast belongs to the species Saccharomyces cerevisiae.

5. The method according to claim 1, wherein the cereal extract is a malt extract.

6. The method according to claim 1, wherein the breadmaking is the production of traditional French bread.

7. The method according to claim 1, wherein the deactivated yeast is present in an amount in the range from about 0.4 to 1 wt. % relative to the total weight of flour in breadmaking.

8. The method according to claim 7, wherein the deactivated yeast is present in an amount in the range from 0.6 to 0.8 wt. % relative to the total weight of flour in breadmaking.

9. The method according to claim 7, wherein the deactivated yeast is present in an amount of 0.7 wt. % relative to the total weight of flour in breadmaking.

10. The method according to claim 1, wherein NaCl is present in an amount in the range from about 0.9 to 1.6 wt. % relative to the total weight of flour in breadmaking.

Description

EXAMPLE 1TRADITIONAL FRENCH BREAD

(1) Two compositions 1 and 2 of bread dough, of the traditional French bread type, were prepared, the first, conventional and known (control) comprising 2.2 wt. % of NaCl relative to the total weight of flour, the second, comprising the agent according to the invention with 1.6 wt. % of NaCl and 0.7% of deactivated yeast relative to the total weight of flour.

(2) These two compositions were prepared using the same breadmaking scheme, called vat proving for 16 to 24 hours. This scheme is generally used for obtaining bread of the traditional French bread type.

(3) Using this breadmaking scheme, it is possible to obtain a bread having the following principal organoleptic qualities: cream-coloured crumb having a properly honeycombed texture, optimum development of the volume of the dough after fermentation, pleasant taste and aroma of the bread, preservation of freshness of the bread.

(4) TABLE-US-00001 Composition 1 control So-called traditional wheat flour type 65 100% Water 65% NaCl 2.2% Compressed yeast 0.5%

(5) TABLE-US-00002 Composition 2 according to the invention So-called traditional wheat flour type 65 100% Water 65% Compressed yeast 0.5% NaCl 1.6% Deactivated yeast 0.7%

(6) The amount of NaCl is therefore, for compositions 1 and 2 respectively, 2.2 and 1.6 wt. % relative to the weight of the flour. This is equivalent to making a decrease of about 27% of NaCl.

(7) These two compositions are therefore mixed, kneaded, left to ferment and baked independently of one another according to the following procedure:

(8) Step 1: Kneading

(9) Compositions 1 and 2 are kneaded, at a temperature of about 25 C., either in a spiral kneader, speed 1 (4 min), then speed 2 (1.30 min), or in an oblique-shaft kneader, speed 1 (6 min), then speed 2 (5 min).

(10) Slightly quicker but not significant smoothing is observed with composition 2.

(11) Step 2: Fermentation Step (First Fermentation)

(12) This step is carried out at a temperature of about 25 C. for 1 hour. The dough is then taken down, then put in a chamber at 5 C. for 24 hours.

(13) A slightly quicker start of fermentation is observed with composition 2, and the dough is much more flexible. No correction is required, since the changes in rheology are not significant.

(14) Step 3: Vat Proving

(15) This maturation step is carried out for 24 hours, at 5 C.

(16) No difference is observed between the two compositions.

(17) Step 4: Heating

(18) This step lasts 2 hours at 25 C.

(19) Composition 2 gives a slightly more extensible dough than composition 1.

(20) Step 5: Division, Moulding and Holding (Second Fermentation)

(21) Division, carried out manually so as to optimize the honeycombing of the finished products, gives dough balls of about 350 g each.

(22) The dough balls are submitted to a conventional rolling for composition 1, and tighter rolling for composition 2 since the dough is a little more extensible, tight rolling allows a better application of force.

(23) Holding then lasts 15 minutes.

(24) Step 6: Shaping

(25) This step is performed manually (recommended method) or mechanically with slackened rollers in order to ensure good honeycombing of the finished product.

(26) The two compositions behave similarly.

(27) Step 7: Final Proving (Third Fermentation)

(28) This step takes about 30 min, at room temperature (about 25 C.).

(29) No notable difference is observed with the two compositions, in degree of rise, or in tolerance.

(30) Step 8: Baking

(31) This last step is carried out in an oven for 20 minutes at 250 C.

(32) No difference is observed with the two compositions, either in development in the furnace, or in knife cuts, or in coloration of the crust.

(33) These two compositions 1 and 2 show that a reduction of about 27% of NaCl in a composition of bakery dough makes it possible to maintain the organoleptic qualities of the bread.

(34) These two compositions underwent a sensory analysis test, called a triangular test. The purpose of this test is to demonstrate differences between two products without the characteristics to which these differences refer being identified. This test is used when the differences expected are small.

(35) The principle of this test is as follows: three coded samples are presented, two are identical (come from the same product), the third being different a priori (comes from another product). The tester must determine the unrepeated sample, i.e. the sample that is different from the other two. It is a forced-choice test. The utmost vigilance is required regarding the homogeneity of the container, the amount presented as well as any other factor that could make it possible to recognize the single sample.

(36) The results are interpreted as follows. To find out whether there is a significant difference overall, it is sufficient to record the number of correct responses and compare the value obtained with that given in the binomial law table for a probability of . The conclusions on whether or not there is a significant difference between the two products are given at a threshold below 5% (Sensory evaluation, manual of procedures, second Edition Lavoisier, TEC et DOC).

(37) For examples 1 and 2, this test does not show any significant difference regarding the crusty texture of the crust, the soft texture of the crumb and the salty flavour between control composition 1 and composition 2.

EXAMPLE 2BUNS

(38) Two bun compositions 3 and 4 were prepared, the first, conventional and known (control) comprising 1.8 wt. % of NaCl relative to the total weight of flour, the second, comprising the agent according to the invention with 1.2 wt. % of NaCl and 0.7% of deactivated yeast relative to the total weight of flour.

(39) These two compositions were prepared using the same breadmaking scheme, namely a so-called sponge and dough scheme where of the water and the yeast undergo prefermentation for 4 hours at 24 C.

(40) TABLE-US-00003 Composition 3 control Flour 100% Water 55% Compressed yeast 2.9% Improver 0.6% Soya flour 0.4% Oil 4% NaCl 2%

(41) TABLE-US-00004 Composition 4 according to the invention Flour 100% Water 55% Compressed yeast 2.9% Improver 0.6% Soya flour 0.4% Oil 4% NaCl 1.33% Deactivated yeast 0.7%

(42) The amount of NaCl is therefore, for compositions 3 and 4 respectively, 1.8 and 1.2 wt. % relative to the weight of the flour. This is equivalent to making a decrease of about 33% of NaCl.

(43) These two compositions are therefore mixed, kneaded, left to ferment and baked independently of one another according to the following procedure:

(44) The compositions 3 and 4 are kneaded in a spiral kneader at a temperature of about 25 C., i.e. in a spiral kneader, speed 1 (2 min), then speed 2 (3 min). Fermentation is then carried out at a temperature of about 28 C. for about 5 minutes. The dough is then divided into dough balls of about 90 g each. Holding (second fermentation) lasts about 57 min at 37 C.

(45) The dough balls are then baked in the oven, 12 minutes at 235 C.

(46) The organoleptic qualities of the bread obtained according to the composition of the invention, with a decrease in the amount of NaCl of about 33%, remain unchanged relative to the control bread.

(47) In fact, the triangular test (described in example 1) gives 48% of false responses against 52% of correct responses. Consequently, there is no significant difference between the control composition 3 and composition 4 according to the invention.

EXAMPLE 3BUNS

(48) Two bun compositions 5 and 6 were prepared according to the same procedure as in example 2.

(49) Composition 5 (control) comprises 1.8 wt. % of NaCl relative to the total weight of flour, composition 6 (according to the invention) comprises 1 wt. % of NaCl and 0.7% of deactivated yeast relative to the total weight of flour.

(50) The decrease in NaCl in composition 6 is about 45% relative to composition 5 (control).

(51) It is observed that the organoleptic qualities of the bread obtained according to the composition of the invention, with a decrease in the amount of NaCl of about 45%, remain unchanged relative to the control bread.

(52) In fact, the triangular test (described in example 1) gives 57% of false responses against 43% of correct responses. Consequently, there is no significant difference between the control composition 5 and composition 6 according to the invention.

EXAMPLE 4BALTONOWSKI BREAD

(53) Firstly a composition of leaven is prepared, which comprises the following ingredients:

(54) TABLE-US-00005 Rye flour T720 100% Water 55% Starter LV4 Lesaffre 0.5%

(55) This leaven is prepared in a spiral kneader for 5 minutes, then left to mature for about 20 hours at 35 C. It is used in the preparation of the following compositions of bakery dough:

(56) Two compositions 7 and 8 of Polish bread called Baltonowski were prepared, the first, conventional and known (control) comprising 1.8 wt. % of NaCl relative to the total weight of flour, the second comprising the agent according to the invention with 0.9 wt. % of NaCl and 0.6% of deactivated yeast relative to the total weight of flour.

(57) These two compositions were prepared using the same breadmaking scheme.

(58) TABLE-US-00006 Composition 7 control Rye flour T720 40% Wheat flour T750 60% Water 57% NaCl 1.8% Compressed yeast 3% Starter LV4 Lesaffre 0.2%

(59) TABLE-US-00007 Composition 8 according to the invention Rye flour T720 40% Wheat flour T750 60% Water 57% NaCl 0.9% Compressed yeast 3% Starter LV4 Lesaffre 0.2% Deactivated yeast 0.6%

(60) The amount of NaCl is therefore, for compositions 7 and 8 respectively, 1.8 and 0.9 wt. % relative to the weight of the flour. This is equivalent to making a decrease of about 50% of NaCl.

(61) These two compositions are therefore mixed, kneaded, left to ferment and baked independently of one another according to the following procedure:

(62) Compositions 7 and 8 are kneaded in a spiral kneader, speed 1 (7 min), then speed 2 (1.30 min) Fermentation is then carried out at a temperature of about 28 C. for about 4 hours. The dough is then divided into dough balls of about 600 g. Final proving (final fermentation) takes about 60 minutes at 35 C.

(63) The dough balls are then baked in the oven, 10 minutes at 230 C., then about 28 minutes at 220 C.

(64) It is observed that the organoleptic qualities of the bread obtained according to the composition of the invention, with a decrease in the amount of NaCl of about 50%, remain unchanged relative to the control bread.

(65) In fact, the triangular test (described in example 1) gives 44% of false responses against 56% of correct responses. Consequently, there is no significant difference between the control composition 7 and composition 8 according to the invention.

EXAMPLE 5LEAVEN BALL

(66) Two compositions 9 and 10 of leaven ball were prepared, the first, conventional and known (control) comprising 2 wt. % of NaCl relative to the total weight of flour, the second comprising the agent according to the invention with 1.4 wt. % of NaCl and 0.7% of deactivated yeast relative to the total weight of flour.

(67) These two compositions were prepared using the same breadmaking scheme.

(68) TABLE-US-00008 Composition 9 control Traditional flour 90% Rye flour T170 10% Water 54% Salt 2.2% Cream of leaven 5%

(69) TABLE-US-00009 Composition 10 according to the invention Traditional flour 90% Rye flour T170 10% Water 54% Salt 1.4% Cream of leaven 5% Deactivated yeast 0.7%

(70) The amount of NaCl is therefore, for compositions 9 and 10 respectively, 2 and 1.4 wt. % relative to the weight of the flour. This is equivalent to making a decrease of about 36% of NaCl.

(71) These two compositions are therefore mixed, kneaded, left to ferment and baked independently of one another according to the following procedure:

(72) Compositions 9 and 10 are kneaded in a kneader, either in an oblique kneader speed (8 min), then speed 2 (2 min), or in a spiral kneader at a temperature of about 25 C., speed 1 (5 min), then speed 2 (30 seconds).

(73) Fermentation is then carried out at a temperature of about 23 C. for about 14 hours or 12 hours at 25 C. The dough is then divided into dough balls of about 1000 g each. Holding (second fermentation) takes from about 20 to 30 min. The balls are then shaped, then put in second fermentation (final proving phase) for 3 hours at 25 C. before being baked for 50 minutes at 230 C. in a hearth oven.

(74) It is observed that the organoleptic qualities of the bread obtained according to the composition of the invention, with a decrease in the amount of NaCl of about 36%, remain unchanged relative to the control bread.

(75) In fact, the triangular test (described in example 1) gives 61% of false responses against 39% of correct responses. Consequently, there is no significant difference between the control composition 9 and composition 10 according to the invention.