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Novel method for preparing ready-to-bake frozen doughs

A technology for freezing dough and dough, which is applied in the direction of dough processing, dough ready for oven, dough preparation, etc., and can solve economically unfeasible problems

Inactive Publication Date: 2011-04-20
PRITUS AG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Furthermore, the use of high doses of yeast with certain flours and additives is not economically viable for producers

Method used

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  • Novel method for preparing ready-to-bake frozen doughs
  • Novel method for preparing ready-to-bake frozen doughs
  • Novel method for preparing ready-to-bake frozen doughs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0090] Example 1: Partially Proofed Frozen Dough

[0091] Prepare the dough using flour, salt, leavening agent, improver and water. The proportions of the different ingredients used in this process are summarized in Table 1. Improvers include emulsifiers, gluten, ascorbic acid and enzymes. The first composition (Test 1) contained fresh yeast as starter, while the second composition (Test 2) contained IADY as starter.

[0092] Table 1

[0093]

test 1

test 2

Element

grams

grams

Cereal Flour (Paniflower, Brabomills, Belgium)

5000

5000

Salt

100

100

[0094] Fresh yeast (Levante, Puratos, Belgium)

300

0

Instant active dry yeast (Okedo, Puratos, Belgium)

0

100

Improver (S Kimo long, Puratos, Belgium)

200

200

water

2950

2750

[0095] Processing methods are described in Table 2.

[0096] Table 2

[0097]

[0098]Different dough...

Embodiment 2

[0110] Example 2: Fully Fermented Frozen Dough

[0111] Prepare the dough using flour, salt, leavening agent and water. The ratios of the different ingredients used in this process are summarized in Table 6.

[0112] Table 6

[0113] Element

grams

Cereal Flour (DUO, Céres, Belgium)

5000

Salt

100

O-tentic (Puratos, Belgium)

200

water

3400

[0114] O-Tentic is a "sourdough-based active baking ingredient" that contains instant active dry yeast, sourdough, enzymes and ascorbic acid. The final concentration of IADY in the dough was 8 g / 1 kg flour.

[0115] Treatment methods are described in Table 7.

[0116] Table 7

[0117]

[0118] Different doughs were prepared following the methods described in Table 2 and using different ingredients. The comparative processing steps are summarized in Table 8.

[0119] Table 8

[0120] Test n°

Processing steps

1

direct freezing

2

...

Embodiment 3

[0133] Example 3: Fully Fermented Frozen Dough

[0134] Baguette dough is prepared from flour, salt, leavening agent or fresh or instant active dry yeast (IADY) and / or dry sourdough and improver and water. The ratios of the different ingredients used in the tests are summarized in Table 11.

[0135] Table 11

[0136]

[0137] S500 Conditioner is a bread improver containing dextrose, emulsifiers, gums, ascorbic acid and enzymes.

[0138] Quick step crispy is a bread improver containing dextrose, emulsifiers, gums, malt flour, gluten, ascorbic acid and enzymes.

[0139] The ingredients and dough were processed as described in Table 12.

[0140] Table 12

[0141]

[0142] Different final doughs were obtained using the recipe in Table 11 and the final additional processing steps described in Table 13.

[0143] Table 13

[0144]

[0145] Rolling out is done by passing the dough through a croissant dough laminator. The height of the dough was reduced by about 50%.

...

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Abstract

The present invention relates to a new method for preparing fully fermented frozen dough, formulation of the ingredients and process to produce different type of bakery product. The fully fermented frozen doughs obtained using this method do not require the addition of any additives and allow baking off the fermented frozen dough without an additional proofing step thereby providing high quality bakery products.

Description

field of invention [0001] The present invention relates to a method for preparing fully fermented frozen dough using instant active dry yeast. The fully fermented frozen dough obtained by using the method does not need to add any additives, and makes baking the frozen dough without an additional proofing step, thereby providing high-quality baked products. Background of the invention [0002] Traditional methods of preparing bakery products include mixing of ingredients, kneading of dough, dividing dough into smaller portions, shaping and molding dough pieces, proofing them to a specific volume, and baking. For example, the process is cumbersome, time consuming, and requires suitable equipment and qualified bakers to produce bread with organoleptic characteristics typical of fresh baked bread. In order to minimize preparation time, and still provide freshly baked bread, frozen dough products are of increasing popularity in food service, bakeries, and home baking. [0003] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D6/00A21D10/02
CPCA21D10/02A21D8/047
Inventor B·本杰恩S·卡佩勒M·德波特P·德雷梅克
Owner PRITUS AG
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