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Preparation of an edible product from dough

一种生面团、面包的技术，应用在食用产品的一种方法和组合物,烤盘脱模组合物领域，能够解决大体积难以操作、产品形成条纹、破损等问题

Inactive Publication Date: 2008-09-03
NOVOZYMES NORTH AMERICA INC +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] Although adding preservatives to the product surface after baking is considered an alternative method of adding preservatives to dough, applying preservatives to fresh baked The surface of the article is often undesirable because the application of preservatives can cause the product to streak, fade and / or break
Furthermore, bakery products, such as bread, are also bulky and difficult to handle, thus making it difficult to apply preservatives uniformly and economically to the surface of the bakery product after preparation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0102] Embodiment 1: Disc Release Emulsion

[0103] Two pan release compositions were formulated as follows:

[0104] Water 50.0% 47.0%

[0105] Sunflower Seed Oil 39.2% 36.5%

[0106] Calcium propionate 7.1% 13.0%

[0107] Emulsifier 3.7% 3.5%

[0108] --------- ---------

[0109] 100% 100%

[0110] The emulsifier was thermally oxidized and polymerized soybean oil emulsifier (product name, Palsgaard 4104, available from Palsagaard Industry A / S, Juelsminde, Denmark).

[0111] 1 to 2 g of the release agent was applied per plate. The weight of the bread baked in the pan was approximately 450 g.

Embodiment 2

[0112] Example 2: white bread

[0113] Bake bread according to the following proof and dough methods.

[0114] formula

[0115] Proof dough % ​​based on flour

[0116] soybean oil 2.5

[0117] SSL 0.38

[0118] Yeast 5

[0119] wheat flour 60

[0120] Calcium propionate 0.0 or 0.1% relative to the amount of flour in the leavened dough

[0121] water 62

[0122] Dough % ​​based on flour

[0123] Ascorbic acid optimized for each flour

[0124] ADA 20ppm

[0125] salt 2

[0126] Glucose 7 (dry matter)

[0127] Water Optimum for each flour

[0128] wheat flour 40

[0129] Calcium propionate 0.0, 0.15, 0.275 or 0.40% relative to the amount of flour in the dough

[0130] Product of Novozymes A / S 10.000 BG: 900 MANU

[0131] Hydrated distilled double strength monoglyceride 0.5%

[0132] hair dough

[0133] Weigh ingredients and add yeast, water, flour, SSL and oil to mixer bowl. Mix for 1 minute at 90 rpm and 4 minutes at 150 rpm. Weigh the proof dough, me...

Embodiment 3

[0142] Embodiment 3: pan oil

[0143] A mixture is prepared from 90 parts by weight of sunflower oil and 10 parts by weight of tripropionin. The two liquids were found to be well miscible and the mixture was clear.

[0144] Treat a baking sheet with the mixture. The dough is filled and baked to make bread. After 12 days of storage, the results showed that the bread baked in the treated tin bread tin was free of mold, while the bread baked in the normal tin bread tin showed mold.

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PUM

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Abstract

The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products comprising (a)treating a surface of a dough with (i) at least one preservative in an amount effective to inhibit mold growth on the surface of bread prepared from the dough, wherein the at least one preservative is suspended in the composition in the form of very fine preservative particles having a mean particle size below 30 m and (ii) at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and / or inhibit microbial growth on the surface of bread prepared from the dough; and (b) baking the dough to form the bread; wherein the treating is done prior to or during baking.

Description

field of invention [0001] The present invention relates to methods and compositions for the preparation of edible products from dough, and to methods and compositions for the preparation of dough-based edible products having improved mold resistance and prolonged shelf life Term (shelf-life). The present invention also relates to compositions containing preservatives and baking pan release compositions. Background of the invention [0002] Mold, rope, spoilage yeast and bacterial growth are significant problems in dough based edible products such as bread and other baked goods. This microbial growth significantly reduces the commercial shelf life of the product, increases the direct cost to the seller of not being able to sell the moldy product to the consumer, and limits the time the product is available for storage, distribution, display, sale and consumption. [0003] Various preservatives exist on the market and are used to inhibit the growth of microorganisms, thereby...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/34A21D2/16
CPCA23V2002/00A21D6/00A21D15/08A21D13/0006A21D13/22A23V2200/22A23V2200/10
Inventor 保罗·D·德莱维塔马塞勒斯·G·斯特肯布姆安东尼厄斯·A·杰勒杜斯范杜恩霍文格雷戈里·R·沃辛顿汉斯·P·赫尔特-汉森约翰·斯莱德
Owner NOVOZYMES NORTH AMERICA INC
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