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Method of making a granulated bread improver

a technology of granulated bread and improver, which is applied in the field of granulated bread improver, can solve the problems of not being easily carried by automatic dosing systems, presenting various drawbacks in the formulation, and more or less compact lumps, so as to achieve the effect of achieving a balanced effect in bakery products

Inactive Publication Date: 2006-02-02
PURATOS NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention provides a bread improver in the form of a powder and its preparation process that does not have the drawbacks of the state of the art. The improver has improved free-flowing properties, is easier to handle, and may reduce the risk of potential allergenicity. The particles are made of at least two different active ingredients, which are balanced to achieve an effect in bakery products. The improver can further comprise other ingredients such as emulsifiers, fats, enzymes, sugars, organic acids, minerals, polysaccharides, proteins, or a mixture thereof. The method for obtaining the granulated improver involves preparing a dried powder, introducing it into a fluidized bed reactor, and spraying it with an atomized liquid to agglomerate the particles. The standard deviation / mean agglomerated particle size ratio of the agglomerated particles is preferably lower than the standard deviation / mean agglomerated particle size ratio of the starting material. The temperature of the fluidized bed reactor is preferably between 20 and 45°C. The use of a fluidized bed reactor, such as a Glatt granulating device or other suitable equipment, is also optional.

Problems solved by technology

The mixing of several enzymes does not lead to obtain an improver.
However, said formulation presents also various drawbacks.
If one of the components is an emulsifier or another fat-based product, the improver will tend to stick, which may result in more or less compact lumps.
As a result of its poor free flowing characteristics, the improver is not easily carried by automatic dosing systems and tends to get stuck in the pipes.
This also makes dosing inaccurate, and makes the cleaning of the pipes arduous.
This however will result in a non-homogeneous particle distribution.
This is illustrated by the fact that common emulsifiers as diacetyltartaric ester of monoglycerides or stearoyllactylates are readily hydrolyzed in water and cannot be used in aqueous solutions.
It is also impossible to make aqueous solutions incorporating enzymes when at least one protease is to be present in the mixture.

Method used

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  • Method of making a granulated bread improver
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  • Method of making a granulated bread improver

Examples

Experimental program
Comparison scheme
Effect test

example 1

Small Scale Granulation

[0038] The granulation was performed using a Glatt GPCG 1 (Glatt-Binzen-Germany).

[0039] The starting material is made of 1250 g of the product S500 Controller, available in Belgium from Puratos N.V. and is put in the granulation vessel. Some of the ingredient of S500 product are DATEM, enzymes, ascorbic acid, sugar and dry wheat flour.

[0040] A solution of 0.66% guar in water was used as the spraying solution at a spray rate of about 7.6 ml / min. The atomization pressure in the nozzle was about 0.5 bar. Air inlet temperature was about 51° C. and the linear air speed about 3.5 m / s. Bed temperature was maintained at about 29° C. It fluctuated between about 26° C. and 32° C. Process time was about 75 minutes. In this period, 3.8 g of guar was sprayed on the product.

[0041] In the FIG. 1, it is shown that the average particle size distribution is considerably increased by the granulation process. In all figures, (1) indicates the particle size distribution prior ...

example 2

Baking Experiments

[0042] Baking tests of Belgian pistolets were performed using the following method. The ingredients used in the four experiments as specified in Table 1 are all expressed in grams:

TABLE 1Ingredients for baking tests 1 to 4IngredientsTest 1Test 2Test 3Test 4Wheat flour1500150015001500Water930930930930Yeast90909090Salt30303030Non-granulated S5003045S500 after granulation3045experiment 1

[0043] After mixing to optimum dough development (Diosna spiral mixer), the dough was allowed to rest for a total time of 25 minutes, then the dough was divided in 66 g dough pieces (Eberhardt divider) and allowed to rise for 15 minutes during which the dough pieces are cut. Final proofing takes 70 minutes and then the pistolets are baked at 230° C. for 20 minutes in a oven with steam (Miwe Condo).

[0044] After baking the specific volume is measured based on the rapeseed displacement method. The standard deviation on the baking experiment is about 0.2 litre / kg.

TABLE 2Results for t...

example 3

Small Scale Granulation

[0045] The granulation was performed using a Glatt GPCG 1 (Glatt-Binzen-Germany).

[0046] The starting material is made of 1250 g of the product Joker, available in Belgium and in Italy from Puratos N.V. and is put in the granulation vessel. Some of the ingredients of Joker product are: enzymes, ascorbic acid and dry wheat flour. It contains no emulsifier or fat. A solution of 25% maltodextrines (Maldex 150-Amylum Belgium) in water was used as the spraying solution at a spray rate of about 4.4 ml / min. The atomization pressure in the nozzle was about 1.5 bar. Air inlet temperature was about 51° C. and the linear air speed about 3.5 m / s. Bed temperature was maintained at about 29° C. It fluctuated between 26° C. and 32° C. Process time was about 150 minutes. In this period 165 g of maltodextrines was sprayed on the product.

[0047] In the FIG. 2, it is shown that the average particle size distribution is considerably increased by the granulation process according...

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Abstract

The present invention is related to a method of making a bread improver in the form of a powder, characterized in that it is made of agglomerated particles having a mean particle size less than 200 μm.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS [0001] This is a continuation of U.S. application Ser. No. 10 / 655,141, filed Sep. 3, 2003, titled METHOD OF MAKING A GRANULATED BREAD IMPROVER, which is a divisional of U.S. application Ser. No. 09 / 623,013, filed Aug. 24, 2000, now U.S. Pat. No. 6,720,022, which is a National Phase application of PCT Application No. PCT / BE99 / 00025, filed Feb. 18, 1999, and published in English on Sep. 2, 1999, which claims priority to European Patent Application No. 98870039.9, filed Feb. 26, 1998, each of which are incorporated herein by reference in their entireties.FIELD OF THE INVENTION [0002] The present invention is related to a granulated bread improver for the preparation of bakery products, and to the bakery products comprising said improver. [0003] The present invention is also related to the preparation process of said granulated bread improver. BACKGROUND OF THE INVENTION [0004] Baked bread products are made of the basic ingredients: flour (mostly ...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A21D2/16A21D2/00A21D8/04A21D10/00
CPCA21D2/00A23L1/002A21D10/005A21D8/042A23P10/22
Inventor ARNAUT, FILIP R.JANKE, HANS-CHRISTIAN
Owner PURATOS NV