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Method of preparing a baked or fried product from leavened dough

A leavening dough and baking technology, which is applied in the field of preparing fully proofed and formed dough, can solve the problems such as usage limitation, difficulty in controlling the reaction rate of acid/alkali leavening system, etc.

Inactive Publication Date: 2008-01-09
CSM NEDERLAND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The use of acid / alkaline leavening systems in dough has hitherto been limited due to the difficulty in controlling the reaction rate of acid / alkaline leavening systems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Make white molded bread according to the following recipe:

[0059] dough ingredients

[0060] 1 Olympial® ex BIB Ulmerspatz

[0061] 2 Lysactone TM ex Roquette

[0062] 3 SAPP 10 ex Chemische Fabrik Budenheim

[0063] 4 Bakeshure TM 180 ex Balchem

[0064] in Diosna TM Mix the dough ingredients in a SP12 spiral mixer and knead for 2 (slow) + 6 (fast) minutes. With the exception of Dough B, which was formed immediately after kneading, the dough was left to rest for 15 minutes before being divided into approximately 550 g pieces and transferred into baking tins. Thereafter, the dough pieces were proofed for 90 minutes at 35° C. and a relative humidity of 75%. After proofing, transfer the tins to a preheated oven and bake at 215°C for 30 minutes using multiple bursts of steam (2.51).

[0065] Baked products were evaluated by a panel of experienced bakers. The following results are obtained:

[0066] A

[0067] The above r...

Embodiment 2

[0069] White molded bread was prepared according to the following recipe, using the same ingredients as in Example 1 unless otherwise stated:

[0070] dough ingredients

[0071] 1 SAPP 10 ex Chemische Fabrik Budenheim

[0072] 2 SAPP 40 ex Chemische Fabrik Budenheim

[0073] in Diosna TM Mix the dough ingredients in a SP12 spiral mixer and knead for 2 (slow) + 6 (fast) minutes. The doughs A and C were left for 15 minutes before being divided into pieces of about 550 grams to be placed in the tins. Dough B was immediately after kneading and kneading divided into approximately 550 g pieces and transferred into baking tins. Thereafter, the dough pieces were proofed at 35° C. and a relative humidity of 75%. Dough pieces B and C were proofed for 60 minutes and dough piece A was proofed for 90 minutes. After proofing, transfer the tins to a preheated oven and bake at 215°C for 30 minutes using multiple bursts of steam (2.51).

[0074] Baked products were evalu...

Embodiment 3

[0078] White molded bread was prepared according to Recipe A as in Example 1, except that the dough was not stored prior to shaping and the dough was proofed for 30 minutes instead of 90 minutes. Uncontrolled bake expansion was observed during baking, resulting in a bread with an average volume of 3375 ml / 1000 g. The bread thus obtained had a thin crust (<1 mm thick) and a light brown, unbaked surface color. The crumb is dense and has a fine, regular porosity.

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PUM

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Abstract

The present invention relates to a method of preparing a baked or fined product from leavened dough, comprising the successive steps of: a. forming a dough by combining flour, water, a slow reacting leavening system consisting of a leavening acid and a leavening base and optionally one or more other bakery ingredients, said slow reacting leavening system containing (a) a slow reacting leavening acid selected from the group consisting of sodium acid pyrophosphate, calcium acid pyrophosphate, aluminium phosphate, sodium aluminium phosphate, glucono-o-lactone, encapsulated leavening acids and combinations thereof, and / or (b) an encapsulated leavening base; b. shaping the dough; c. proofing the dough at a temperature in the range of 5-45 DEG C for at least 40 minutes to obtain a proofed dough with a specific volume of at least 1.4 ml / g; and d. baking or frying the proofed dough; wherein prior to baking of frying the proofed dough is stored under ambient conditions for more than 1 hour. The present method yields a dough with characteristics that are very similar to yeast leavened dough, but that will not collapse even when stored under ambient conditions for several hours.

Description

[0001] Technical Field of the Invention [0002] The present invention relates to a process for preparing baked or fried products from a leavened dough, such as a leavened bread dough or a leftover pastry dough. More specifically, the present invention relates to a method of preparing a well-proofed dough that is stable against over-proofing, i.e., the dough can be stored at ambient conditions for several hours without dough collapse . Background of the invention [0003] Traditionally, leavened dough is prepared by adding live yeast (baker's yeast) to the dough and proofing the dough before baking. Proofing generally refers to the process of rising or increasing the shaped yeast dough pieces that form the baked product prior to baking. Therefore pastries, rolls, bread and other bakery products must undergo proofing before being baked in the oven. When the dough mixed with live yeast is placed in a warm and humid environment, carbon dioxide is generated throughout the insid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/02A21D2/14A21D8/02A21D10/02
CPCA21D8/02A21D2/145A21D10/02A21D2/02
Inventor E-M·布林科K·斯克梅德特
Owner CSM NEDERLAND
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