PROCESS FOR THE PRODUCTION OF A BAKERY PRODUCT

Abstract

A process for the production of a bakery product having a form and an inner texture similar to those of a croissant and a crust similar to that of bread is described, said comprising the steps of: a) kneading a mixture comprising wheat flour, water, salt, sugar, yeast; b) rolling the dough obtained from step a) to obtain a sheet of dough of a predetermined thickness; c) incorporating into the sheet of dough a vegetable fat by means of folding and rolling operations; d) subjecting the dough obtained from step c), after restoring said predetermined thickness, to shaping operations, thus obtaining croissant-shaped semifinished products; e) subjecting the semifinished products to leavening; wherein the vegetable fat constitutes from 10.0 to 15.0% by weight of the total weight of the sheet of dough obtained from step c).

Claims

1-14. (canceled)

15. A process for the production of a bakery product having an inner part with a croissant-like texture and a crust similar to that of bread, which comprises the steps of: a) kneading a mixture comprising wheat flour, water, salt, sugar, yeast; b) rolling the dough obtained from step a) to obtain a sheet of dough of a predetermined thickness; c) incorporating into said sheet of dough at least one vegetable fat by means of folding and rolling operations; d) subjecting the dough sheet obtained from step c), after restoring said predetermined thickness, to shaping operations, thus obtaining croissant-shaped semifinished products; e) subjecting said semifinished products to leavening; wherein said at least one vegetable fat constitutes from 10.0 to 15.0% by weight of the total weight of said sheet of dough obtained from step c).

16. The process according to claim 15, wherein said at least one vegetable fat constitutes from 11.0 to 14.0%, preferably from 12.0 to 13.0%, by weight of the total weight of said sheet of dough obtained from step c).

17. The process according to claim 15, comprising a final step of baking in an oven.

18. The process according to claim 15, which further comprises a freezing step after the leavening step.

19. The process according to claim 15, comprising a rest step c) at the end of the folding and rolling operations of step c) and before said shaping step d).

20. The process according to claim 19, wherein said rest step c) has a duration of between 7 and 12 minutes.

21. The process according to claim 19, comprising a step d), in which oblique cuts are made on the surface of said semifinished products.

22. The process according to claim 15, wherein said at least one vegetable fat consists of a mixture of vegetable fats and oils suitable for the production of rolled doughs (vegetable roll-in fats/oils), preferably a vegetable margarine, and in particular a roll-in-type vegetable margarine, free from hydrogenated fats.

23. The process according to claim 15, wherein the sugar contained in the mixture of step a) consists of sucrose and preferably constitutes 2.0 to 4.0% by weight of the sheet of dough obtained from step c).

24. The process according to claim 15, wherein said yeast is brewer's yeast or sourdough starter and is present in the sheet of dough referred to in step c) in an amount preferably comprised between 1.0 and 3.0% by weight of the total weight.

25. The process according to claim 15, wherein the mixture of step a) contains further ingredients, selected from the group comprising malt, bran, cereal flakes, linseed, sesame seeds, sunflower seeds, soya seeds.

26. The process according to claim 25, wherein said malt is present in the sheet of dough referred to step c) in an amount comprised between 0.5 and 3.5% and consists of malted soft-wheat flour.

27. The process according to claim 15, wherein the mixture in step a) comprises food additives commonly used in the production of bakery products and in particular bakery improvers, such as malted and non-malted natural bio activators.

28. A bakery product having, in percentage by weight of the total weight, a fat content comprised between 7.0 and 10.0%, a content of simple sugars comprised between 5.0 and 7.0%, obtainable by the process according to claim 23.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0042] FIG. 1 shows a photograph of a bakery product obtained by means of the process according to the present invention.

[0043] FIG. 2 shows a photograph of another bakery product obtained by means of the process according to the present invention.

DETAILED DESCRIPTION

[0044] The present invention will now be further illustrated with reference to specific examples of embodiment of the process according to the invention, provided merely by way of a non-limiting example.

EXAMPLE 1

Soft-Wheat Bread

[0045]

TABLE-US-00001 Type 0 soft-wheat flour 100.00 kg Water 54.00 kg Margarine 25.00 kg Sugar 6.00 kg Brewer's yeast 3.00 kg Salt 2.35 kg Malted soft-wheat flour 1.80 kg

[0046] The ingredients listed above, except for margarine, were placed inside a double-spiral kneading machine. After about 10 minutes' operation of the kneading machine a homogeneous mixture was obtained and transferred to an extruder, at the output of which a continuous strip of dough sheet with a thickness of about 5 cm was obtained. This dough sheet was fed to a multi-roller rolling machine in order to reduce the thickness to about 1.5 cm.

[0047] A layer of margarine was continuously deposited on the central zone of the continuous dough sheet output from the rolling machine and transported by a conveyor belt. The edges of the continuous dough sheet not covered by the layer of margarine were folded over onto the latter, thus obtaining a continuous dough sheet with a larger thickness and smaller width.

[0048] This latter dough sheet, still transported by a conveyor belt, was transferred to a second multi-roller rolling machine in order to restore the previous thickness of about 1.5 cm and the original width.

[0049] The dough sheet output by this second rolling machine, still carried on a conveyor belt, was fed to a folding station where a so-called triple fold was performed, following which it was fed to a third multi-roller rolling machine in order to reduce its thickness again to about 1.5 cm.

[0050] At this point the strip of dough sheet was allowed to rest for a period of about 10 minutes while travelling on the conveyor belt towards the shaping station. Here the dough sheet was reduced into triangular portions which were subjected to a further reduction in thickness inside a rolling machine. Then the triangular sheet portions, with a thickness of about 0.2 mm, were rolled up to form semifinished products in the form of croissant and placed on baking trays.

[0051] The baking trays containing the aforementioned semifinished products, once loaded onto a conveyor belt, were conveyed to a cutting station where each semifinished product was subjected to the action of two blades lowered from above onto it so as to form two parallel and oblique grooves on its upper surface.

[0052] The two grooves formed on the surface of the semifinished product have the purpose of providing the final bakery product with the desired shape which, as can be noted from FIG. 1, resembles that of a small loaf.

[0053] The baking trays containing the semifinished products output from the cutting station were introduced into a leavening station and kept inside it for 75 minutes at a temperature of 30 C. and with a relative humidity of 77%.

[0054] Once this period had lapsed, the baking trays were extracted from the leavening chamber and most of them were directed to a conventional freezing step followed by a step of packaging the frozen semifinished products.

[0055] Some of the baking trays instead underwent a baking step in an oven at 175-180 for about 22-24 minutes.

[0056] The final product output from the oven, after cooling down to room temperature, had the shape shown in FIG. 1 and was characterized by the presence of a crispy crust together with a very soft inner part with a flaky structure.

[0057] Baking in an oven, again at 175-180 C. for 22-24 minutes, of the frozen semifinished products mentioned above resulted in a final product having characteristics identical to that obtained by means of direct baking of the semifinished products obtained from the leavening step.

EXAMPLE 2

Soft Wheat Bread With Cereals

[0058]

TABLE-US-00002 Type 0 soft-wheat flour 140.00 kg Water 76.00 kg Margarine 38.00 kg Mixture of seeds (*) 14.00 kg Sugar 8.40 kg Malted soft-wheat flour 7.00 kg Brewer's yeast 4.00 kg Salt 3.30 kg (*) The mixture of seeds consisted of linseed, peeled sesame seeds, sunflower seeds, soya seeds and oatmeal.

[0059] As for the previous example, firstly a mixture was prepared with all the ingredients listed above, except for margarine, and then exactly the same procedure as in Example 1 was followed, obtaining, after baking in an oven, a bakery product with the appearance shown in FIG. 2.

[0060] The bakery product in question was also characterized by the presence of a crispy crust together with a very soft inner part with a flaky structure.