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 for use in a method for making baked bread by final baking of precooked bread stored without freezing at room temperature or at a positive low temperature, characterized in that it comprises: a. an enzyme composition comprising a maltogenic exoamylase, b. an oxidant such as ascorbic acid, c. pregelatinized starch, or a source of pregelatinized starch such as a pregelatinized cereal flour, and d. malted wheat flour.

2. The improver as claimed in claim 1, characterized in that said enzyme composition comprises amyloglucosidase, alpha amylase, and xylanase, in addition to maltogenic exoamylase.

3. The improver as claimed in claim 1, characterized in that the source of pregelatinized starch is a pregelatinized wheat flour.

4. The improver as claimed in claim 1, characterized in that it comprises: a. an enzyme composition comprising maltogenic exoamylase, amyloglucosidase, alpha amylase, and xylanase, b. ascorbic acid, c. pregelatinized wheat flour, and d. malted wheat flour.

5. The improver as claimed in claim 1, characterized in that it further comprises at least one enzyme selected from the alpha or beta amylases, amyloglucosidases, pullulanases, endo- and exoamylases, cellulases, proteases, lipases and phospholipases.

6. The use of an improver as claimed in claim 1 in a method for making baked bread by final baking of precooked bread stored without freezing at room temperature for a period of up to 7 days.

7. The use of an improver as claimed in claim 1 in a method for making baked bread by final baking of precooked bread stored without freezing at a positive low temperature for a period of up to 1 month.

8. The use as claimed in claim 6, characterized in that the baked bread is selected from the group comprising crusty loaves, Vienna bread, and milkbread, having a weight ranging from 30 g to 2 Kg.

9. A method for making baked bread by final baking of precooked bread stored without freezing at room temperature or at a positive low temperature, characterized in that the precooked bread is prepared with ingredients comprising an improver as claimed in claim 1, in addition to flour, salt, baker's yeast and water.

10. The method as claimed in claim 9, characterized in that said ingredients additionally comprise: at least one sugar that takes part in the Maillard reaction in an amount exceeding that which is fermented by the yeast before precooking and is sufficient to give color to the crust during precooking and/or an enzyme composition that is able to supply at least one sugar that takes part in the Maillard reaction in an amount exceeding that which is fermented by the yeast before precooking and is sufficient to give color to the crust during precooking, and/or at least one protein involved in the mechanisms of the Maillard reaction, at least one food-grade stabilizing agent selected from cellulose derivatives, and gums such as xanthan, guar or carob gums and pregelatinized flours, and at least one emulsifier.

11. The method as claimed in claim 10, characterized in that the ingredient containing at least one sugar and/or at least one protein taking part in the Maillard reaction is selected from the group of whey, lactose, glucose, galactose, sucrose, fructose.

12. The method as claimed in claim 9, characterized in that it comprises the following steps: a. making a formed, fermented dough ball that is ready to be cooked, b. precooking the dough ball in the oven until its crumb has set and its crust has formed and has changed color, c. cooling and storing the precooked dough ball, d. final baking in the oven at a temperature between 200 and 260? C. for less than 10 minutes and preferably for 3 to 7 minutes.

13. The method as claimed in claim 12, characterized in that the final baking is preferably carried out at a temperature between 200 and 220? C.

14. The method as claimed in claim 12, characterized in that the final baking is carried out without steam injection.

15. The method as claimed in claim 12, characterized in that the precooking is carried out at a temperature between 220 and 280? C. and preferably between 210 and 250? C.

16. The method as claimed in claim 12, characterized in that the internal temperature of the dough ball at the end of precooking is greater than or equal to 95? C.

17. The method as claimed in claim 12, characterized in that the precooked bread is cooled for storage until its internal temperature is less than or equal to 30? C. for subsequent storage at a positive low temperature.

18. The method as claimed in claim 17, characterized in that said storage is carried out at a positive low temperature for a period of up to one month.

19. The method as claimed in claim 12, characterized in that the precooked bread is cooled for storage until its internal temperature is less than or equal to 40? C. for subsequent storage at room temperature.

20. The method as claimed in claim 19, characterized in that said storage is carried out at room temperature for a period of up to 7 days.

21. The method as claimed in claim 9, characterized in that the baked bread is selected from the group comprising crust loaves, Vienna bread, and milkbread, having a weight ranging from 30 g to 2 Kg.

Description

EXAMPLES

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

[0074] The procedure for preparing the ready-to-bake dough used for the 4 examples given below is as follows:

Basic Composition of the Dough:

[0075] Flour 100%, water 57%, pressed yeast 1.9%, salt 1.65%. Any other recipe may also work (wholemeal bread, multicereal bread, sourdough bread, etc.).

[0076] 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.

[0077] 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.

Method:

[0078] 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.

[0079] Temperature of the dough: 26? C.

[0080] Dividing: in pieces of 950g, 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).

[0081] 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.

[0082] Cooling for 1-1.5 h at room temperature until an internal temperature of 30? C. is reached.

[0083] Packaging each loaf under air in waterproof packaging.

[0084] Storage at 4? C. for 7 days.

[0085] Final baking without steam for 5 min at 210? C. (any type of oven), internal temperature 10? C.

[0086] Cooling at room temperature for 20 min until the internal temperature reaches 30? C.

[0087] Machine slicing and packaging under air. Storage at room temperature for 7 days and measurement of the freshness of the crumb during said storage.

Results/Observations:

[0088] The baked loaves were assessed by a panel of experts. The results and observations recorded are as follows: [0089] 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. [0090] 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. [0091] 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. [0092] 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. [0093] The combination of ingredients of test 2 and 3 shows at 4 a greater synergistic effect in terms of bread freshness.

[0094] 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.

[0095] The following table (Table 1) presents the composition as well as the freshness score established for each of the tests undertaken:

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 (crumb texture scored by a panel of experts in sensory analysis, mean 2 2 3 5 value from 1 to 10, 10 being the best score) at 7 days at room temperature