Method For Producing A Starter Dough For Baking Baked Wheat Products Using Returned Wheat-Based Bread

Abstract

A starter culture for making sourdough is disclosed, comprising a mixture of Lactobacillus paracasei BSB 2 DSM 28104 and Lactobacillus gallinarum BSB 1 DSM 28103.

Likewise disclosed is a method for producing a starter dough as a constituent of doughs for baking baked wheat products using a wheat bread contingent, including the following steps: a) In a first stage, preparing a sourdough by mixing around 100 parts by weight wheat flour with 100-200 parts by weight water and inoculating the mixture with a starter thickened with milled cereal products and obtained from a culture of lactic acid bacteria, more particularly as a mixed culture of at least two complementary Lactobacillus species and yeast with a 20-35 C. temperature range, and ageing the resulting first mixture for a period of 12-36 hours. b) In a second stage, producing a mixture of wheat flour, a wheat bread contingent and water, comprising an amount of 75-135 parts by weight, preferably 75-120 parts by weight wheat flour; of which 15-75 parts by weight, preferably 30-75 parts by weight wheat bread contingent, which is mixed with 150 parts by weight water for a time in particular of 10-120 minutes, preferably 30-60 minutes, with stirring in two steps, the product having a temperature in a range of 20-35 C.; c) mixing part of the sourdough obtained in the first stage as per step a) with a greater part of the second mixture for initializing the fermentation of the second stage, d) ageing the combined mixture obtained in step c) for a period of 24-60 hours, to give a starter dough as a constituent of doughs for making baked wheat products.

Starter dough as a constituent of doughs for making baked wheat products, obtainable by the method of the invention.

Claims

1. A starter culture for producing sourdough, comprising a mixture of Lactobacillus paracasei BSB 2 DSM 28104 and/or Lactobacillus gallinarum BSB 1 DSM 28103.

2. The starter culture according to claim 1, comprising Lactobacillus paracasei BSB 2 DSM 28104 and/or Lactobacillus gallinarum BSB 1 DSM 28103, further comprising other lactobacilli and yeasts, which commonly form a mixture of microorganism cultures, and ground cereal products.

3. The starter culture according to claim 2, wherein the mixture of microorganism cultures comprises Lactobacillus paracasei BSB 2 DSM 28104 and/or Lactobacillus gallinarum BSB 1 DSM 28103, Lactobacillus brevis, Lactobacillus delbrueckii, Lactobacillus plantarum, Saccharomyces cerevisiae, and wherein the ground cereal products comprise rye meal, rye flour and water.

4. The starter culture according to claim 2 having from 0.005 to 0.2% by weight of said mixture of microorganism cultures, including from 0.005 to 0.2% by weight of Lactobacillus paracasei BSB 2 DSM 28104 and/or Lactobacillus gallinarum BSB 1 DSM 28103, and from 40 to 60% by weight of rye meal, from 20 to 30% by weight of rye flour, and from 20 to 30% by weight of water.

5. Lactobacillus paracasei BSB 2 DSM 28104 and/or Lactobacillus gallinarum BSB 1 DSM 28103.

6. (canceled)

7. A process for producing a starter dough as a component of doughs for baking baked wheat products using a wheat bread contingent, comprising: a) in a first step, preparing a sourdough by mixing about 100 weight parts of wheat flour with 100-200 weight parts of water, and inoculating with a starter, thickened with ground cereal products obtained from lactic acid bacteria and yeast, whose temperature range is from 20 to 35 C., and allowing the first mixture obtained to ripen for a period of 12-36 h; b) in a second step, preparing a mixture of wheat flour, a contingent of wheat bread and water, comprising an amount of 75-135 weight parts of wheat flour; of which 15-75 weight parts is a contingent of wheat bread, which is mixed with 150 weight parts of water for a period of 10-120 min with stirring in two steps, wherein the product has a temperature within a temperature range of 20-35 C.; c) mixing part of the sourdough obtained in the first step according to step a) with a greater part of the second mixture to initiate the fermentation of the second step; d) allowing the combined mixture obtained in step c) to ripen for a period of 24-60 h, to obtain a starter dough as a component of doughs for producing said baked wheat products.

8. The process according to claim 7, wherein a starter culture is employed that comprises Lactobacillus paracasei BSB 2 DSM 28104 and/or Lactobacillus gallinarum BSB 1 DSM 28103.

9. The process according to claim 7, wherein said wheat flour is a flour of type 550 according to DIN 10355, which corresponds to an ash content of from 510 to 630 mg/100 g of flour, flour with an extraction rate of from 640 to 900 mg/100 g, especially from 910 to 1200 mg/100 g, or from 1210 to 2100 mg/100 g of flour.

10. The process according to claim 7, wherein the combined second step is allowed to ripen at 20-35 C. for a period of 20-48 h.

11. The process according to claim 7 wherein from 2.5 to 15.0 weight parts of the first step is mixed with 100 weight parts of the second mixture to prepare the combined second step.

12. The process according to claim 7 in which a conditional natural storage stability of maximally up to 144 hours is achieved, without cooling, by reaching a low pH value of up to pH 3.5 in a process based merely on fermentation.

13. A process for producing a starter dough for baking baked wheat products, characterized by the proportionate utilization of returned wheat bread using the starter dough produced by a process according to claim 11.

14. A starter dough as a component of doughs for preparing baked wheat products, obtainable by a process comprising producing a starter dough for baking baked wheat products, characterized by the proportionate utilization of returned wheat bread using the starter dough produced by a process according to claim 11.

Description

EXAMPLE 1

[0053] The application of the two-step process with concretely stated amounts and fermentation parameters can be performed as follows, for example:

[0054] 15.000 kg of water and 10.000 kg of wheat flour with an ash content of 510 to 630 mg/100 g of flour are mixed. The water temperature is selected in such a way that the temperature of the mixture is 29 C.+1.5/0.5 C. 0.750 kg of the wheat bread fermentation starter is taken out of the refrigerator and crumbled in a dish. Subsequently, the starter is stirred among the water/flour mixture. This should be done in an as well as possible temperature-insulated closable container, such as offered by an isofermenter of the company IsernHger, whose filling volume is 70 liters, for example, for this scale.

[0055] The 1st step prepared in this way is now subjected to a fermentation time of 24 hours. When the admixing temperature is correct and the container well insulated, the fermentation temperature will be typically between 29 and 33 C.

[0056] The 1st step started by this method can be used for up to 48 hours for starting a 2nd step.

[0057] In this Example, a fermentation plant of type B300 from the company IsernHger is employed for starting the 2nd step. This plant is a stainless steel container suitable to receive 300 kg and having a filling volume of about 390 liters, which contains a cutter/agitator with a stator and a rotor, capable of comminuting returned bread loaves as well as bread slices, and is accordingly equipped with a high-power engine, and enables agitator control and a process course according to different parameters.

[0058] At first, 120 kg of water is metered into the fermenter, temperature-controlled in such a way that, considering the temperatures of all ingredients, a mixing temperature of 30 C.2 C. is ultimately achieved. Subsequently, half of the wheat-based returned bread to be processed, 37.5 kg in this Example, is added to the fermenter. In a comminuting and mixing program, the returned bread is coarsely comminuted over a period of 5 minutes. Now, the second half, corresponding to 37.5 kg, of the returned bread is added, and the comminuting and mixing program is again in operation for a running time of 5 minutes.

[0059] Now, the addition of 75 kg of wheat flour is performed, and the plant executes a ten minutes mixing phase.

[0060] As a last step, the admixing of the proportion of the 1st step, 25.75 kg in this Example, and finally the residual amount of 30 kg of water, is performed. The target temperature of the combined mixture, as stated above, is 30 C.2 C.

[0061] The 2nd step prepared in this way now goes through a fermentation time of 60 to 66 hours in this Example. Depending on the room temperature, the fermentation temperature will typically be between 25 and 33 C.

[0062] The fermentative maturity, which is important to the use of the starter dough in formulations for preparing baked wheat products, expresses itself in the acidification. The acidification is considered complete when the pH and the amount of acid formed, determined as the degree of acidity, have begun to form a plateau in a graphic plot over the time axis. From now on, the storage stability, which is achieved with utilization of the returned bread fraction according to the invention, enables the long processability of the starter dough for equal processing properties.

[0063] Even a little post-ripening beyond this time due to the active culture will change the dough qualities and later pastry qualities only so slightly that they are not sensorially detectable from the consumer's point of view.

[0064] Typically, and depending on the described development of the mixed culture and the composition of the baked wheat products employed as returned bread, the plateau and the beginning of the processing time are characterized in that the achieved pH is lower than 4.0, and that the degree of acidity achieved is higher than 16. The natural storage stability of the thus acidified starter dough of the 2nd step is up to 144 hours.

[0065] A dough formulation for preparing a baked wheat product using the starter dough produced by the process described is shown in the following Table. In the present Example, a moderate added amount of 6 parts of wheat flour plus 6 parts of water, designated as wheat bread fermentation starter dough, based on 100 parts of the wheat flour employed, has been selected. According to current recommendations, the salt content has been set at 1.5 percent, based on the flour. The moderate added amount of starter dough in this Example is suitable if the expectation of the final consumer relating to taste of the wheat bread, such as for a sandwich bread, rather considers a mild bread taste.

TABLE-US-00001 Wheat bread Basis: 100 kg of total flour Dough ingredients in kg Production parameters Dough Dough resting time: 48 min Wheat bread 12.000 Proportion of starter dough, 6.0% fermentation expressed as proportion of starter dough wheat flour, fermented: (at a flour-to-water Dough yield: 150.5 ratio of 1:1) Wheat flour 94.000 Dough temperature: 27-28 Yeast 3.400 Added yeast in %: 3.4% Salt 1.500 Salt content in %: 1.5% Water 44.500 Dough employed for 1 loaf: 0.900 kg Dough weight: 155.400 Resulting number of loaves 172.7 (weight after baking loss: 0.750 kg): Processing: Kneading times (spiral kneader): Round- and slow: 3 min long-molding fast: 10 min Final proof: Temperature: 35 C. Atmospheric humidity: 85% Time: 65 min Baking process: Baking temperature start: 250 C. Baking temperature end: 210 C. Time: 33 min

[0066] According to this formulation, 4 loaves of 0.750 kg each, in arithmetical terms, were processed in the 3 parts (of a total of 6 parts) of starter dough coming from the returned bread, which means the utilization of a returned bread proportion of 2.3 percent, based on a total of 172.7 loaves.

[0067] However, the user of the process can extend the use of a starter dough from the process depending on the product. For example, in a savory wheat bread, like Ciabatta, the proportion could be extended to up to 12 of 100 parts of wheat flour, or to up to 6 parts of returned bread. Ultimately, the added amount is up to the user, if they only observe the guidelines for the utilization of returned bread (see Introduction, page 2, lines 1 et seq.).

LITERATURE

[0068] [1] Bundesministerium fr Ernhrung, Landwirtschaft und Verbraucherschutz (Ed.): Leitstze des Deutschen Lebensmittelbuchs fr Brot und Kleingebck of Oct. 19, 1993, last changed on Sep. 19, 2005

[0069] [2] Landesanstalt fr Umwelt, Messungen und Naturschutz Baden-Wrttemberg: Ideen fr mgliche Abfallvermeidung in Baden-Wrttemberg. Free download under: www.lubw.baden-wuerttemberg.de, ISBN 978-3-88251-374-5, as of May 2013