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Bread composition with improved bread volume

A composition and bread technology, applied in baking mixture, dough cooling, food science, etc., can solve the problem of active ingredient loss, uneven distribution, etc., to achieve the effect of good taste

Inactive Publication Date: 2011-05-04
RAISIO NUTRITION LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This can cause loss and uneven distribution of active ingredients

Method used

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  • Bread composition with improved bread volume
  • Bread composition with improved bread volume

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Effect of Kneading Time on Bread Volume

[0047] Whole wheat bread

[0048]

[0049] * Contains 70% phytostanol esters, 3% citric acid esters of mono- and diglycerides, 23% maltodextrin and 4% sodium caseinate.

[0050] The toast was made using procedures generally known in the art. Combine dry ingredients and add water and mix with dry ingredients. The dough is kneaded for 4 or 5 minutes, divided, risen (35 minutes), baked and cooled.

[0051] The dough is manually assessed by the baker. The dough made according to recipe 4 had as good a kneading stability as the shorter kneading dough (recipe 3). If the time was increased by one minute, the control dough lost kneading and stability. Longer kneading times improved the loaf volume of breads containing phytosterol esters and / or phytostanol esters in powder form (recipes 3 and 4). Kneading time had no real effect on the volume of the control breads (recipes 1 and 2).

[0052] Bread volume was determined by the ...

Embodiment 2

[0054] The Effect of Fermentation Time on Bread Volume

[0055] Whole wheat bread

[0056]

[0057] * Contains 70% phytostanol esters, 3% citric acid esters of mono- and diglycerides, 23% maltodextrin and 4% sodium caseinate.

[0058] The toast was made using procedures generally known in the art. Combine dry ingredients and add water and mix with dry ingredients. The dough is kneaded (4min), divided, fermented for 35 or 55 minutes, baked and cooled.

[0059] Doughs made with phytosterol esters and / or phytostanol esters in powder form (recipes 7 and 8) were stable over prolonged fermentation times. Bread volume was increased when longer fermentation times were used. The fermentation time had practically no positive effect on the volume of the control breads (recipes 5 and 6).

Embodiment 3

[0061] toast

[0062] Composition / g

Recipe 1

Recipe 2

Recipe 3

Recipe 4

control

baking fat

free sterols

this invention

Wheat flour

2500

2361

2417

2295.5

baking fat *

0

139

0

0

free sterol **

0

0

83

0

Stanol Esters Powder ***

0

0

0

204.5

Salt

45

45

45

45

yeast

45

45

45

45

water

1500

1500

1500

1500

Bread volume (l / kg)

3.39

3.66

3.52

3.98

[0063] * Includes partially hydrogenated canola oil (which contains trans fatty acids), palm oil, and canola oil. The amount of fat in the baking fat was comparable to the fat content (ie, the fatty acid from the fatty acid portion of the stanol ester) of the stanol ester powder in recipe 4.

[0064] ** The amount of stanol ester powder and free sterol used had an equal...

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Abstract

The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and / or plant stanol ester composition in powder form, wherein the plant sterol ester and / or plant stanol ester composition in powder form comprises from 50 to 95% by weight plant sterol ester and / or plant stanol ester and from 5 to 50% by weight carrier. A preferred carrier is maltodextrin and a protein-containing component. The invention also relates to a dough composition and to said plant sterol ester and / or plant stanol ester composition in powder form.

Description

field of invention [0001] The present invention relates to a bread composition with improved dough stability and / or bread volume. The bread is also healthier due to the added ingredients. The present invention also relates to dough compositions and phytosterol esters and / or phytostanol ester compositions in powder form. Background of the invention [0002] Healthy baked goods, especially whole-grain baked goods, are gaining popularity. Consumers, nutritionists and health authorities point to the health benefits of whole grains. [0003] Baking with whole wheat flour is a challenge for bakeries. Whole wheat flour is heavier and denser than standard white flour. The grain creates holes in the gluten structure and softens the dough. Many bakers add gluten to their recipes to strengthen the dough, which can lead to additional problems, such as sticking to baking machine surfaces. [0004] One of the main categories of functional foods is cholesterol-lowering foods. Phytos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/16A21D10/00A21D13/00A23L1/0522A23L1/30
CPCA21D2/16A21D2/165A21D2/183A21D2/186A21D2/263A21D2/264A21D6/001A23L29/212A23L29/35A23L33/11
Inventor 里特娃·拉赫蒂宁亚里·埃克布洛姆莱纳·弗里兰德-波伊科宁
Owner RAISIO NUTRITION LTD
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