PROCESS FOR CUSTOMISING THE FLAVOUR OF BREADS OR PASTRIES

Abstract

The present invention relates to a process for customising the flavour of bread or pastries, in which the following is applied to the surface of the shaped dough or to the crust of the bread or the pastry product, before final baking: a liquid flavouring composition, in which the concentration of flavour-providing ingredient is from 5 to 50% by weight of the liquid composition, ora pulverulent flavouring composition comprising 1 to 30% of flavour-providing ingredient and 70 to 99% of a. support selected from the group comprising flour, semolina, seeds such as sesame seeds, poppy seeds, cereals such as oat flakes, and mixtures thereof.

Claims

1. A process for customizing the taste of bread or pastry, wherein the following are applied to the surface of the shaped dough ball or to the crust of the bread or pastry, before final baking: a liquid flavoring composition in which the concentration of flavoring ingredient is from 5% to 50% by weight of the liquid composition, or a pulverulent flavoring composition comprising 1% to 30% of flavoring ingredient and 70% to 99% of a support chosen from the group comprising flour, semolina, seeds such as sesame seeds, poppy seeds, cereals such as oat flakes, and mixtures thereof.

2. The process as claimed in claim 1, wherein the flavoring composition comprises as flavoring or taste-providing ingredient: malt, a malt extract, a yeast derivative, a dry or liquid leaven or any mixture of these ingredients.

3. The process as claimed in claim 1, wherein the flavoring ingredient is placed in a liquid medium or in the browning, preferably water, or is mixed with a support as defined in claim 1.

4. The process as claimed in claim 1, wherein the flavoring composition is liquid and is applied by spraying.

5. The process as claimed in claim 4, wherein the liquid composition is applied by spraying at a rate of from 4 to 40 mg of liquid composition per cm2 of surface.

6. The process as claimed in claim 1, wherein the composition is pulverulent and is applied by dusting.

7. The process as claimed in claim 6, wherein the pulverulent composition is applied by dusting at a rate of from 4 to 100 mg per cm2 of surface.

8. The process as claimed in claim 1, wherein it comprises the following successive steps: 1. Kneading 2. Division 3. Shaping 4. Fermentation 5. Baking, the flavoring composition being applied just before the baking step 5.

9. The process as claimed in claim 8, wherein it comprises the following successive steps: 1. Kneading 2. Division 3. Shaping 4. Fermentation 5. Prebaking 6. Baking, the flavoring composition being applied either just before the prebaking step 5 or just before the baking step 6.

Description

[0110] The results of these tests are represented in FIGS. 1, 2 and 3 in which:

[0111] FIGS. 1a and 1b are, respectively, the diagrams obtained for the tests of group 1 with the control baguette and the baguette with sprayed leaven cream (FIG. 1a) and with the baguette with sprayed leaven cream and the baguette with leaven cream incorporated into the dough (FIG. 1b);

[0112] FIGS. 2a and 2b are, respectively, the diagrams obtained for the tests of group 2 with the control baguette and the baguette dusted with EXL Springer 0402 (FIG. 2a) and with the baguette dusted with EXL Springer 0402 and the baguette with EXL Springer 0402 incorporated into the dough (FIG. 2b),

[0113] FIG. 3 is the diagram obtained for the tests of group 3 with the control baguette and the baguette dusted with Semolina EXL Springer 0402 as described in point 1 (1.) of the above examples.

[0114] The main conclusions are:

[0115] Group 1

[0116] In comparison with the control and with the product with direct incorporation in the dough mixer, spraying with leaven cream gives a significantly more pronounced cracker odor and flavor, which cover the fermented odor and the white flour flavor.

[0117] The leaven note (odor and flavor) and the sour taste are not perceived on the sprayed product versus the product with direct incorporation.

[0118] Group 2

[0119] The aromatic perception of the baguette with direct incorporation of the yeast extract in the dough mixer and that of the dusted product are similar in the mouth.

[0120] The cheese odor and flavor are significantly superior to that of the control for the two products with Springer 0402/20-MG-L.

[0121] They cover the white flour flavor perceived in the control.

[0122] Group 3

[0123] In comparison with the control, dusting of the baguette with a semolina flavored with the yeast extract Springer 0402 gives a significantly more pronounced cracker, malted-roasted and cheese odor and flavor. This covers the fermented odor and the white flour flavor of a control baguette without aromatic dusting.