Taste-enhancing agent, baking doughs, breadmaking and cereal products compromising same, and use thereof as an NaCl substitute

Abstract

Dry flavor enhancing agent for a cereal product and particularly for baked bakery products including yeast extract and acid fermented flour, dry enhancing agent for cereal products and particularly for baked bakery products including this dry flavor enhancing agent and their use in the preparation of cereal products and particularly doughs and baked products.

Claims

1. A dough for bakery product selected from the group consisting of French type breads, baguettes, buns, special breads, non French breads comprising fatty materials or added sugars, breads obtained using the Sponge and Dough process and breads obtained using the No Time Dough method, said dough comprising: non-fermented cereal flour(s), baker's yeast, and a dry improving agent consisting of: a dry flavour enhancing agent consisting of 60% dry matter of fermented acid rye flour and 40% dry matter of a yeast extract which is an autolysate of a brewing yeast belonging to the species Saccharomyces cerevisiae having a sodium content <0.4% by mass of dry matter; and a standard improver for current French bread containing ascorbic acid enzymatic preparations, wherein the acid fermented flour is obtained by drying a flour fermented using lactic bacteria; wherein said dough has a sodium content less than or equal to 0.50% by mass with respect to the dough, wherein the amount of the dry improving agent is between 1.5 and 2% by mass relative to the mass of the non-fermented cereal flour(s).

2. The dough according to claim 1, wherein the content of dry matter of the dry flavour enhancing agent is greater than or equal to 85% by mass.

3. The dough according to claim 1, wherein the content of dry matter of the dry flavour enhancing agent is greater than or equal to 96% by mass.

4. The dough according to claim 1, wherein the acid fermented flour is derived from a fermented dough containing one or several cereal flours that can be used for breadmaking, one or several flours derived from a bran enriched mill product or a mix of one or more cereal flours that can be used in breadmaking with one or several flours derived from a bran enriched mill product.

5. The dough according to claim 1, wherein lactic acid is present in the fermented acid flour in an amount that is greater than or equal to 50 g per kg of fermented flour.

6. The dough according to claim 5, wherein lactic acid is present in the fermented acid flour in an amount that is greater than or equal to 100 g per kg of fermented flour.

7. The dough according to claim 1, wherein the yeast extract contains a brewer's yeast extract.

8. A dough for bakery product according to claim 1, wherein the bakery product is selected from the group consisting of French type breads, baguettes, viennoiseries, buns, special breads, non French breads comprising fatty materials or added sugars, breads obtained using the Sponge and Dough process and breads obtained using the No Time Dough method.

9. The dough according to claim 8, wherein the acid fermented flour of the dry flavour enhancing agent contains an amount of lactic acid greater than or equal to 70 g per kg, and provides at least 300 ppm of lactic acid, in the dough.

10. The dough of claim 8, wherein said dough is frozen.

11. A dough for bakery product presenting a taste profile with no cheese crackers notes and selected from the group consisting of French type breads, baguettes, viennoiseries, buns, special breads, non French breads comprising fatty materials or added sugars, breads obtained using the Sponge and Dough process and breads obtained using the No Time Dough method, said dough comprising: non-fermented cereal flour, baker's yeast, a content of added NaCl less than or equal to 1.8% by mass in proportion to the mass of non-fermented flour, and a dry improving agent comprising: a dry flavour enhancing agent consisting of 60% dry matter of fermented acid rye flour and 40% dry matter of a yeast extract which is an autolysate of a brewing yeast belonging to the species Saccharomyces cerevisiae having a sodium content <0.4% by mass of dry matter; and a standard improver for current French bread containing ascorbic acid, enzymatic preparations, wherein the acid fermented flour is obtained by drying a flour fermented using lactic bacteria, wherein the amount of dry improving agent is between 1.5 and 2% by mass relative to the mass of the non-fermented cereal flour, and wherein the quantity of acid fermented flour in the dry flavour enhancing agent is such that the baked product obtained after fermentation and baking of the dough has a lactic acid content in crumb equal to at least 500 ppm.

12. A dry flavour enhancing agent for baked bakery product selected from the group consisting of French type breads, baguettes, viennoiseries, and non-French breads comprising added sugars, said dry flavour enhancing agent consisting of 40% dry matter of a yeast extract which is an autolysate of a brewing yeast belonging to the species Saccharomyces cerevisiae having a sodium content <0.4% by mass of dry matter and 60% dry matter of fermented acid rye flour, wherein the acid fermented flour is obtained by drying a flour fermented using lactic bacteria.

Description

EXAMPLE 1

Example According to the Invention and Comparative Examples C1 and C2.

(1) A dry flavour enhancing agent according to the invention is prepared by mixing a fermented acid rye flour with a yeast extract.

(2) The fermented acid flour present in the dry agent according to the invention is obtained by drying of a dough based on micronised rye bran fermented by sourdough lactic bacteria. The yeast extract present in the dry agent according to the invention is an autolysate of a brewery yeast belonging to the Saccharomyces cerevisiae species.

(3) The yeast extract is a yeast extract fabricated with no added salt. It is a commercial yeast extract developing acid, bitter (very weak), meaty, butter, stock, baked, toasted type notes corresponding to the classic profile of a commercial yeast extract with no particularly marked note.

(4) The dry agent according to the invention has a total content of dry matters equal to at least 90% by mass, of which 60% by mass are dry matters of acid fermented flour and 40% by mass are dry matters of yeast extract.

(5) The dry agent according to the invention is used in the preparation of baguettes with a dose of 1.25 kg of dry matters to 100 kg of non-fermented flour used.

(6) The results obtained using the dry agent according to the invention are compared with the results obtained under the same conditions using a classical commercial fermented flour and a classical or standard commercial yeast extract, each having a dry matters content greater than or equal to 90% by mass.

(7) The classical commercial fermented flour used as a first comparative example is fermented flour marketed by the LESAFFRE INTERNATIONAL Company, Ingredients Division in Marcq-en-Baroeul, France, or the GIE LESAFFRE Company, in Maisons-Alfort, France, under the trade name Arme Levain S400 (comparative example C1).

(8) The flavour enhancer known as such and used as the second comparative example is standard yeast extract marketed by the BIO SPRINGER Company in Maisons-Alfort, France, under the trade name Springer type 101 (comparative example C2), the BIO SPRINGER Company being the main worldwide supplier of yeast extracts.

(9) The IBIS bleu improver is an improver in the classical formulation for French standard bread said pain courant marketed by the GIE LESAFFRE, in Maisons-Alfort, France and LESAFFRE INTERNATIONAL, Ingredients division, in Marcq-en-Baroeul, France. In particular, this improver contains the necessary doses of ascorbic acid and enzymatic preparations to obtain high quality bread using the method described below.

(10) Fresh baker's yeast or compressed baker's yeast is a yeast with about 30% of dry matters sold under the trade name L'HIRONDELLE bleue by GIE LESAFFRE in Maisons Alfort, France.

(11) Dough formulas containing the dry agent according to the invention and doughs according to comparative examples, expressed in the usual form used in the technical field as a baker's percentage, in other words parts by mass of the ingredient for 100 parts by mass of non-fermented cereal flour(s) used, are given in table 1 below.

(12) TABLE-US-00001 TABLE 1 Baguette Baguette in Baguette in according to comp. comp. the invention example C1 example C2 Wheat flour type 55 100.0 100.0 100.0 Water 64.0 64.0 64.0 Salt 1.8 1.8 1.8 IBIS bleu 1.0 1.0 1.0 breadmaking improver L'HIRONDELLE bleue 2.5 2.5 2.5 fresh yeast (about 30% dry matters) S400 sourdough aroma 2.0 SPRINGER type 101 0.8 yeast extract Dry agent* according 1.25 to the invention expressed in dry matters *60% (D.M.) of fermented acid rye flour and 40% (D.M.) of yeast extract, sodium content <0.4% by mass of dry matters.

(13) The manufacturing scheme used for the example according to the invention and for the two comparative examples, corresponding to an industrial scheme, is as follows:

(14) TABLE-US-00002 Dough mixing: 4 minutes at 1.sup.st speed on model SPI 10 VMI spiral kneader Kneading: 5 minutes at 2.sup.nd speed on model SPI 10 VMI spiral kneader Bulk 0 h 20 fermerntation: weighing/rounding: dough piece weight: 180 g Rest: 0 h 40 Manual shaping into a small loaf of bread (batards) Proofing: 1 h 45 Baking: 0 h 20 at 205 C. with steam

(15) Baguettes obtained were subjected to a tasting test by a group of 12 experts, referred thereafter as panel.

(16) The panel was specifically trained in testing and evaluation of organoleptic properties of breads.

(17) This type of training typically takes place in two phases: first phase: set up a common vocabulary of descriptors derived from tasting of various products in the same range second phase: classification of products according to descriptors chosen by the panel so as to quantify the aromatic intensity of each descriptor.

(18) The vocabulary determined by the panel within the framework of this study is as follows: salt taste yeast odour cheese crackers odour cheese crackers aroma honey, spice aroma acid taste acid odour fruity odour herb aroma cereal aroma.

(19) The results obtained with the example according to the invention and the two comparative examples are given in table 2 and illustrated in FIG. 1.

(20) TABLE-US-00003 TABLE 2 Baguette Baguette Baguette according in comp. in comp. to the example example Intensity invention C1 C2 Yeast odour 4.3 4.1 3.8 Cereal aroma 3.3 4.7 2.7 Cheese crackers odour 2.3 2.3 6.3 Cheese crackers aroma 2.3 2.3 6.3 Acid odour 3.3 6.3 2.9 Acid taste 3.3 6.9 2.4 Fruity odour 2.4 4.0 2.7 Herb aroma 2.1 3.6 2.6 Honey, spice aroma 2.1 3.3 3.0 Salty taste 5.5 4.3 4.8

EXAMPLE 2

(21) Capacity of the Dry Agent According to the Invention to Increase the Salty Flavour of a Baked Bakery Product

(22) Five series of baguettes were made using the manufacturing scheme described above in example 1.

(23) The formulas for the corresponding doughs are given below in table 3.

(24) TABLE-US-00004 TABLE 3 Baguette Baguette Baguette Baguette Baguette according in comp. in comp. in comp. in comp. to the example example. example example invention C3 C4 C5 C6 Type 55 wheat flour 100.0 100.0 100.0 100.0 100.0 Water 64.0 64.0 64.0 64.0 64.0 Salt 1.8 1.5 1.8 2.1 2.4 L'HIRONDELLE 2.0 2.0 2.0 2.0 2.0 bleue fresh yeast IBIS bleu 1.0 1.0 1.0 1.0 1.0 breadmaking improver Dry agent according to 1.25 0.0 0.0 0.0 0.0 the invention in dry matters(*) (*)60% (D.M.) of fermented acid rye flour and 40% (D.M.) of yeast extract, sodium content <0.4% by mass of dry matters.

(25) The five series of baguettes obtained were tested by a panel of ten experts who classified these five series of baguettes according to the intensity of their salty flavour.

(26) The five series of baguettes were sorted into order as follows from the lower salty flavour to the most intense salty flavour; baguette C3 (1.5% salt/flour), baguette C4 (1.8% salt/flour), baguette C5 (2.1% of salt/flour), baguette according to the invention, baguette C6 (2.4% of salt/15 flour).

(27) Note that there is no significant difference in observed salty taste between the series of baguettes according to the invention (with 1.8% salt/flour) and the series of comparative baguettes C5 (with 2.1% of salt/flour). On the other hand, the salty taste of the series of baguettes according to the invention (with 1.8% of salt/flour) was significantly more pronounced than the salty taste of the series of comparative baguettes C4 (also with 1.8% salt/flour).

(28) The complete summary of added sodium in the series of baguettes made with the dry agent according to the invention is given in table 4.

(29) TABLE-US-00005 TABLE 4 Sodium content in Added Content the sodium (baker's ingredient (% (baker's percentage) by mass) percentage) Corn flour type 100.0 0.003 0.0030 55 Water 64.0 0.000 0.0000 Salt 1.8 39.337 0.7081 L'HIRONDELLE 2.0 0.025 0.0005 bleue fresh yeast IBIS bleu 1.0 0.003 0.0000 breadmaking improver Dry matters of 1.25 0.158 0.0020 the dry agent (including 0.75 of according to the acid fermented invention flour and 0.50 of yeast extract expressed as dry matters) Total 170.05 0.7136 Total sodium in recipe (baker's percentage) 0.72 Total sodium for 100 g of dough 0.42 g Total sodium for 100 g of bread 0.54 g Total NaCl for 100 g of bread (calculated based on 1.38 g the sodium content) Proportion of sodium or NaCl present without added 0.8% salt as a proportion of total salt (NaCl)

(30) A significant synergetic effect is observed between the two ingredients (acid fermented wheat flour and yeast extract) of the dry flavour enhancer agent according to the invention.

(31) In particular, the following are observed: the intensity of the salty flavour obtained with the dry agent according to the invention exceeds the intensity of the salty taste that was provided based on the ingredients of the agent and their corresponding quantities used, the intensities of the cheese crackers odour and aroma obtained with the dry agent according to the invention are less than the intensities that were expected.

(32) Thus, this invention is a significant improvement over the state of the art, particularly by achieving a flavour enhancing effect over a wide range of bakery products.

(33) In particular, this invention provides a means of achieving a flavour enhancing effect over a wide range of bakery products, while reducing the salt quantity added to the baker's dough.

(34) These observations are valid for all cereal products such as biscuit products and food pasta.