Cuttable raw leaven block

Abstract

The present invention relates to a solid form of a cuttable leaven and its use in bakeries for preparing leavened bread and as a bakery starter for the preparation of a liquid leaven.

Description

[Technical field]

[0001] The present invention relates to a fresh leaven that is easy to use and transport and has a long shelf life. [Background technology]

[0002] Historically, leaven was the very first bread-raising agent used in breadmaking. It is obtained from a mixture of flour and water in which the metabolic activity of a heterogeneous population of lactic acid bacteria and yeasts occurs, with or without refreshing, either by spontaneous fermentation ("natural" leaven) or by fermentation initiated by a starter culture.

[0003] Leavened bread produces the best, richest aromas thanks to the use of a complex flora of closely-coupled yeast and bacteria.

[0004] In order to meet market demands and to simplify the baker's work, various types of products have been proposed, such as bread starters, ready-to-use leavens and devitalized sourdoughs.

[0005] The bread starter is generally in liquid or pasty form or in the form of a freeze-dried powder of microorganisms, and the leaven is produced in at least one step and for at least 16 hours. To prepare the leaven directly starting from the starter, it is sufficient to place the starter in water, for example at a temperature of 30-35° C., add flour and, optionally, salt. Once the mixture is homogenous, the paste is left to ferment for at least 16 h, generally at a temperature of 20-35° C.

[0006] The complete leaven obtained in a single step is then ready to be incorporated in the same proportions as the spontaneous leaven into recipes for making baking doughs, for example for bread or brioche. The professional baker thus dispenses with the cumbersome and risky steps of starting and maintaining the spontaneous leaven. In this way a certain efficiency and reproducibility of results is guaranteed.

[0007] Ready-to-use active green leaven is a "complete" leaven obtained by spontaneous fermentation of cereal flour. It is in liquid form and is directly incorporated during kneading at a level of 5-20% of the total flour weight. It guarantees the baker an increased productivity by avoiding recovery constraints, but also deviations that occur as a result of external contamination with undesirable microorganisms.

[0008] The Applicant has also developed a series of devitalized sourdoughs, which can be incorporated into the kneader without changing the original recipe. They impart the typical aromatic flavour characteristic of fermented cereals to the bakery products in which they are used.

[0009] Even though these products may be easier to use than traditional leavens, bakers still need products that offer excellent batch-to-batch reproducibility and have a long shelf life.

[0010] Another type of product useful in breadmaking to improve the organoleptic properties of bakery products are bread improvers with enzymatic activity, which are used in addition to yeast or leaven. The Applicant has developed some of them and in particular describes in patent application WO2019 / 068700 the usual ingredients for improving breadmaking, in particular mixtures of enzymes and leaven, which can be provided by ten. 7 It describes a bread improver consisting of CFU of microorganisms. This product is not used as a ready-to-use leaven, i.e. a leavening agent. The leaven, when present in this improver, is a vehicle for the enzyme mixture. The content is too low to allow the dough to rise, so baker's yeast is added to allow the dough to rise. [Prior art documents] [Patent documents]

[0011] [Patent Document 1] Patent application WO2019 / 068700 Summary of the Invention

[0012] The inventors have found that by choosing the flour used it is possible to have a fresh leaven in a cuttable solid form and therefore easy to dispense and with a long shelf life.

[0013] In particular, by appropriate selection of the base flour, the inventors have found that it is possible to obtain a raw leaven in a cuttable, solid form that is easy to dispense.

[0014] The present invention therefore relates to a fresh leaven in cuttable solid form based on flour of barley, buckwheat, lupin, millet, quinoa, einkorn, Kharagan wheat or mixtures thereof. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] By "leaven" is meant in the present invention the product obtained by putting a starter in water, adding flour and leaving it to ripen.

[0016] The leaven according to the invention may therefore be a ready-to-use bread leaven or a bread starter leaven.

[0017] "In cuttable solid form" means a solid block that can be divided into pieces while remaining in a given form, for example under the pressure of a cheese wire, a knife blade or a dough cutter. Such a block does not crumble, is not brittle and does not sag under its own weight. It may be in the form of a block obtained by compression, wrapped in a suitable film that allows optimal storage of the product. Alternatively, it may be contained in a bucket-type rigid container.

[0018] Due to its cuttable solid form, the leaven according to the invention can be dosed precisely and without difficulty, and is therefore very easy to use for the baker.

[0019] The base flour of the leaven according to the invention is selected from the group comprising barley, buckwheat, lupin, millet, quinoa, Kamut (or Karagan), einkorn and spelt flours. Mixtures of flours may also be used.

[0020] According to a particular embodiment, the base flour of the leaven is chosen from the flours of barley, buckwheat, lupin, millet, quinoa or mixtures thereof.

[0021] According to the present invention, flour having an ash content of 0.35 to 2.50%, preferably 1 to 2.2%, more preferably 1.5 to 2 wt% per 100% flour dry matter is preferred.

[0022] According to the invention flours with a protein content between 5 and 45 g / 100 g flour, preferably between 8 and 30 g / 100 g flour, even more preferably between 10 and 15 g / 100 g flour are preferred.

[0023] According to a particular embodiment, the base flour of the leaven according to the invention is selected from barley flour, buckwheat flour, or a mixture thereof.

[0024] The flavor of the leaven will vary depending on the flour used. In particular, different flavors are produced by adjusting the ratio of barley flour to buckwheat flour.

[0025] The leaven according to the invention is microbiologically stable, preferably at positively low temperatures (2-8° C., preferably +4° C.), for at least 10 days, preferably at least 20 days, preferably up to 8 weeks, and therefore can be stored whilst retaining its activity.

[0026] The microbiological stability is such that the decrease in the content of lactic acid bacteria is at most 2 log 2 months after its preparation.

[0027] The leaven according to the invention has very interesting taste properties and remains stable for at least 10 days, preferably at least 20 days, preferably up to 8 weeks.

[0028] Due to its good stability, the leaven according to the invention can be stored for several weeks, up to 8 weeks. To further improve its shelf life, it can be stored in suitable packaging of the polyethylene film type or polypropylene plastic buckets.

[0029] The leaven according to the invention has a moisture level of 45-95%, preferably 50-70%. "Moisture level" refers to the amount of water added per 100 units of flour mixed with the starter.

[0030] According to one embodiment, the leaven according to the invention comprises: Barley flour and / or buckwheat flour: 100% Starter: 0.2-5%, preferably 0.3-2% Salt: 0~2% Water: 45-75%, preferably 60-70% Including, Percentages are baker's percentages, i.e., per 100 parts flour.

[0031] The present invention also relates to the use of the cuttable leaven for making sourdough bread.

[0032] When making sourdough bread, the leaven level is greater than 10%, preferably between 11 and 35%, and even more preferably between 15 and 20% per 100 parts of flour.

[0033] When used in the production of sourdough bread, the leaven according to the invention has a moisture level of 45-95%, preferably 50-70%. "Moisture level" refers to the amount of water added per 100 units of flour mixed with the starter.

[0034] The present invention also relates to the use of the cuttable leaven as a bakery starter for preparing a liquid leaven.

[0035] For this use, the leaven content level is 5-25%, preferably 10-15%, per 100 parts of flour.

[0036] In this use, the leaven according to the invention has a moisture level of 100-200%, preferably 150%. "Moisture level" means the amount of water added per 100 units of flour.

[0037] The acidifying power of the bread starter leaven according to the invention is entirely satisfactory and can be maintained for up to 11 weeks.

[0038] The present invention will now be described in further detail by way of examples, which are given purely for illustrative purposes. EXAMPLES

[0039] Example 1 Preparation of the leaven: Six different leavens are prepared using different flours fermented for 20 h at 30° C., starting with the commercial starter Livendo® LV1 sold by Lesaffre.

[0040] [Table 1]

[0041] The flour type and moisture level are shown below in Table 2 for each leaven prepared L1 to L6.

[0042] [Table 2]

[0043] The appearance and durability of the leavens were evaluated visually before pressing. Photographs of the different leavens are shown in attached Figure 2. Visual inspection reveals the following: Leavens L5 and L6 do not form compacted lumps but collapse; Leaven L1 forms an incoherent mass that breaks into smaller blocks; Leavens L2, L3 and L4 form a solid block. The solid block formed from the leaven was cut with a cheese wire. Cleavage was easy with leavens L2 and L3, but not with leaven L4.

[0044] The pH was measured at time 0. The total titratable acidity (TTA) and SG (Sauergrad) values ​​were also measured.

[0045] For these analyses, 10 g of leaven was placed in a graduated beaker and distilled water was added in a volume of 90 mL (10:90 w / w). The pH was measured using a pH meter, the TTA was measured by acid / base titration with N / 10 sodium hydroxide solution until pH = 6.6 was reached, and the SG value was measured in the same manner as the TTA but at pH 8.5.

[0046] The resulting values ​​at T0 are shown in the table below:

[0047] [Table 3]

[0048] For leaven L2, measurements were also performed weekly for 8 weeks. The results are shown in Table 4 below:

[0049] [Table 4]

[0050] Leaven L2 showed stability at acidity levels (without the appearance of off-notes) for 8 weeks at 4°C.

[0051] The bacteriological stability of the leaven L2 was evaluated by measuring the mesophilic aerobic flora (30°C) according to standard NF EN ISO 4833-1 and the heterofermentative lactic acid bacteria in 3M 01 / 19-11 / 17 medium for 8 weeks with different inocula. The results obtained are shown in Table 5 below.

[0052] [Table 5]

[0053] The leaven L2 has a satisfactory bacteriological stability: it remains active after 8 weeks of storage.

[0054] Stability was also observed based on the following parameters: liquefaction / water loss, change in color and odor of the blocks, which were found to be stable for a period of 8 weeks.

[0055] A 0.5 kg block and a 1 kg block of leaven L2 were compressed into the shape of a brick and photographed (see Figures 11 and 12).

[0056] Example 2 Sourdough breads were prepared using the different leavens prepared in Example 1 above, with the following compositions:

[0057] [Table 6]

[0058] The bread making process is shown in Table 7 below:

[0059] [Table 7]

[0060] A very good stability of pH and TTA was observed over 8 weeks for breads prepared starting from leaven 2. The values ​​were as follows:

[0061] [Table 8]

[0062] A sensory analysis of the two breads was carried out, using on the one hand a control traditional baguette made with wheat flour and on the other hand a baguette leavened with a 10% barley block leavened with Livendo LV4 starter. The analysis was based on a QDA test; the results were processed with Fizz software. Ten panelists, smell and taste experts specially trained for the analysis, compared the products and scored the differences on a scale from 0 to 10.

[0063] [Table 9]

[0064] The results obtained are summarized in the table above and shown in detail in the diagram in Figure 11. In both breads the typical flavour characteristic of fermented cereals is evident. The crumb of the bread according to the invention is more coloured and the taste of the bread according to the invention is stronger than that of the control bread, with stronger "leavened and fruity" notes.

[0065] Example 3 Eight different leavens are prepared using different flours starting with the commercial starter SAF Levain and fermented at 35°C for 24 h.

[0066] The flour type and moisture level are shown below in Table 8 for each leaven prepared, L7 to L14:

[0067] [Table 10]

[0068] The appearance and durability of the leaven were evaluated with the naked eye. Photographs of the different leavens are shown in the accompanying Figures 2 to 10. Visual inspection reveals the following: Leavens L7, L8, and L13 do not form compacted lumps but collapse; Leavens L9, L10, L11, L12 and L14 form a solid block. The solid block formed from the leaven was cut with a cheese wire.

[0069] [Table 11]

[0070] For each resulting bread, the pH, TTA and SG values ​​were measured for the crumb.

[0071] [Table 12]

[0072] The values ​​obtained were entirely satisfactory.

[0073] A sensory analysis of these breads was carried out. The analysis was based on a QDA test; the results were processed with the Fizz software. A panel of 10 smell and taste experts, specially trained for the analysis, compared the products and recorded the flavor and odor.

[0074] [Table 13]

[0075] Breads made with leavens L9, L10 and L11 had entirely satisfactory organoleptic properties.

[0076] Example 4 A bread starter leaven was prepared as follows:

[0077] [Table 14]

[0078] This composition was used to prepare bread starter leavens by different methods (with or without recovery):

[0079] [Table 15]

[0080] The following formula was used for healing: Barley flour 92.9% Water 63.9 Starter leaven 15%

[0081] After 8 weeks of storage, the bacteria present in the bread starter still had a viability of 10%. 7 Exceeds CFU / g.

[0082] Example 5 Using the starter leaven prepared in Example 4, a liquid leaven for bread making containing wheat flour as the main ingredient was prepared.

[0083] Different batches were prepared with freshly prepared leaven (T0), leaven stored for 7 weeks (T7) and 11 weeks (T11) at +4° C. The composition of the liquid leaven was as follows:

[0084] [Table 16]

[0085] The liquid leaven of all the resulting batches had a satisfactory pH and total acid content, even for the batch obtained with the starter leaven stored for 11 weeks.

[0086] The results of the determination of acids in a liquid leaven obtained from a starter leaven with recovery (starter leaven from method 2 of Example 4) are shown in the table below in comparison with a different liquid leaven obtained by the same method but using a commercial frozen starter.

[0087] [Table 17]

[0088] The liquid leaven obtained from the starter leaven of the invention has a very interesting acidifying power, which is slightly stronger than that of commercial frozen starter leavens. [Brief description of the drawings]

[0089] [Figure 1] Photographs of leavens L1 to L6 prepared in Example 1. [Diagram 2] Photograph of leaven L5 prepared in Example 3. [Diagram 3] 1 is a photograph of leaven L7 prepared in Example 3. [Figure 4] 1 is a photograph of leaven L9 prepared in Example 3. [Diagram 5] 1 is a photograph of leaven L10 prepared in Example 3. [Figure 6] 1 is a photograph of leaven L11 prepared in Example 3. [Figure 7] 1 is a photograph of leaven L12 prepared in Example 3. [Figure 8] 1 is a photograph of leaven L13 prepared in Example 3. [Figure 9] 1 is a photograph of leaven L14 prepared in Example 3. [Figure 10] FIG. 1 is a sensory diagram constructed for bread prepared according to Example 2 and a control sourdough bread. [Figure 11] Photograph of a non-brittle, cuttable compressed block of leaven L2. [Figure 12] Photograph of a non-brittle, cuttable compressed block of leaven L2.

Claims

1. A fresh leaven comprising flour, a starter and water, characterized in that the fresh leaven is in a cuttable solid form and is based on flour of barley, buckwheat, lupin, millet, quinoa, einkorn or mixtures thereof, and the fresh leaven has a moisture level of 50-70%.

2. 2. Fresh leaven according to claim 1, characterized in that the fresh leaven is based on flour of barley, buckwheat, lupin, millet, quinoa or mixtures thereof.

3. 3. Fresh leaven according to claim 1 or 2, characterized in that the flour is barley flour and / or buckwheat flour.

4. Fresh leaven according to any one of claims 1 to 3, characterized in that the flour has an ash content of 0.35 to 2.50 wt% of the flour.

5. Fresh leaven according to any one of claims 1 to 4, characterized in that the flour has a protein content of 5 to 45 g / 100 g flour.

6. Flour: 100% Starter: 0.3-2% Salt: 0-2% Water: 50-65% Including, 6. The fresh leaven according to any one of claims 1 to 5, wherein the percentages are per 100 parts of flour.

7. 7. A fresh leaven according to any one of claims 1 to 6, characterized in that the fresh leaven has a bacteriological stability over a period of 2 months, such that the reduction in the lactic acid bacteria content is at most 2 log 2 months after its preparation.

8. 8. Use of the leaven according to any one of claims 1 to 7, wherein the leaven is a ready-to-use leaven for preparing sourdough bread.

9. 9. The use according to claim 8, wherein the leaven content is between 10 and 35% per 100 parts of flour.

10. The use according to claim 9, wherein the leaven content is 15 to 20% per 100 parts of flour.

11. 8. Use of the leaven according to any one of claims 1 to 7 as a bakery starter for preparing a liquid leaven.

12. 12. The use according to claim 11, wherein the leaven content is between 5 and 25% per 100 parts of flour.

13. The use according to claim 12, wherein the leaven content is 10 to 15% per 100 parts of flour.

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