Calcium fortification of bread dough

一种面包面团、面团的技术，应用在用钙丰富食品的组合物领域

Inactive Publication Date: 2008-08-20
DELAVAU LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disclosed method is not suitable for the preparation of highly calcium fortified leavened bread products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] This example illustrates the use of various inorganic and organic acids in the practice of the invention. In each of the following experiments, 25 g of calcium carbonate powder (OMYA Cal Carb LLFG 15 PDR) was suspended in 60 ml of deionized water in a 150 ml graduated glass beaker equipped with a Teflon-coated magnetic stir bar. Adjust the stirring rate to provide a deep vortex. 5 g of acid were then added to the suspension and the pH of the aqueous phase was measured every minute using an Orion 420A+pH meter. Table 1 provides the pH of each solution within 10 minutes of adding the acid to the solution.

[0078] Table 1

[0079] Calcium carbonate suspension pH in various acids

citric acid

fumaric acid

lactic acid

malic acid

phosphoric acid

time (minutes)

pH

pH

pH

pH

pH

0

1

2

3

4

5

6

7

8

9

10

3.32

4.00

4.29

4.45

4.58

4.6...

Embodiment 2

[0088] This example provides a calcium additive according to the invention. Add 30 L of water to the mixing bowl of the Hobart mixer. The mixing bowl was 18 inches in diameter with 36 inch straight sides, a conical bottom and a volume of 60 liters. 12,106 grams of calcium carbonate powder (OMYA Cal Carb LL OC FG 15) with a median particle size of 15 μm and 2,422 grams of citric acid were added to the water. The ingredients were mixed for 5 minutes at "high" mixing speed. Select the mixing speed so that a deep vortex is formed. In the case of a Hobart mixer, a mixing speed of 1,440 rpm was found to be sufficient to provide a deep vortex. The initial foam lasted for about 1 to 2 minutes, and then the foam subsided after about 4 to 5 minutes. After about 5 minutes, the mixing speed was reduced to about 720 rpm and the pH of the solution was measured with an STD pH meter. The pH of the solution was about 5. After another 5 minutes, the pH of the solution was measured again a...

Embodiment 3

[0090] This example provides calcium fortified white bread prepared using the calcium additive of Example 2. Using the ingredients listed in Table 2, the bread was prepared by medium fermentation techniques. In this example, the calcium additive was added to the dough instead of the proofed dough.

[0091] Table 2

[0092] ingredients

hair dough 1

dough

total

% flour weight

%weight

flour 2

water

HFCS 3

yeast 4

vegetable oil 5

Salt 6

SSL 7

Date 8

Emulsifier 9

Calcium Additives 10

calcium propionate 11

gluten 12

700.00

437.00

14.00

12.54

2.50

3.00

300.00

117.00

182.00

6.00

37.00

17.50

0.00

1.00

5.00

31.00

1.10

4.00

1000.00

554.00

182.00

20.00

49.54

20.00

3.00

1.00

5.00

31.00

1.10

4.0...

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PUM

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Abstract

Calcium fortified leavened baked products comprising a specific amount of elemental calcium. Generally, the calcium additives comprise suspensions of calcium carbonate in acidic aqueous solutions such as citric acid solutions.

Description

[0001] This application is a continuation-in-part of US Patent Application Serial No. 10 / 770,715 filed February 2,2004. field of invention [0002] The present invention generally relates to compositions and methods for enriching food products with calcium. More particularly, the present invention relates to calcium carbonate suspensions in aqueous acidic solutions for enriching the calcium content of bakery products, especially leavened bread products. Background of the invention [0003] Calcium is an essential nutrient and the most abundant mineral in the human body. Calcium plays an important role in building healthy teeth and bones, blood clotting, muscle contraction, nerve function and heart function. In addition to these benefits, calcium has recently been suggested to reduce the risk of colon polyp recurrence. See Baron J.A. et al., New England Journal of Medicine, 1999;340:101-107. [0004] Most importantly, calcium reduces the risk of bone loss from osteoporosis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/175A21D2/02A21D2/14A23L1/304
CPCA21D2/145A23L1/304A21D2/02A23L33/16
Inventor J·W·迪布尔K·W·朗G·B·墨菲
Owner DELAVAU LLC
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