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Abstract

Baked goods which contains flour, water and salt the baked goods contain, in addition to flour, a granulate for natural water binding and are produced through the following process: • First, a starter culture containing yeast is prepared, • By adding water and flour to the starter, a pre-dough is produced, • The preferment rests during an initial ripening period of 10 to 30 hours to allow the yeast contained in the preferment to multiply, • After the first ripening period, a dough is made by adding flour, water and salt as well as a water-binding granulate to the pre-dough, • The dough rests during a second ripening period of 10 to 150 hours for fermentation, • The dough is baked into the baked goods.

Description

[0001] The invention relates to a baked good.

[0002] In industrial bread production, it is common practice to allow dough pieces to ferment in a fermentation room at a temperature that is significantly higher than the usual room temperature of 20°C and can, for example, be above 30°C, for example 35°C. Not only the temperature but also the relative humidity in the fermentation room is set so that it is higher than that of normal room air, for example, it can be more than 80%. These conditions serve to keep the fermentation time, also known as proofing, as short as possible; it can be less than 1 hour and last, for example, around 25-50 minutes, depending on the type of baked goods, among other things. While it is known that longer fermentation times can improve the aroma of the baked goods, this also increases the risk that the gluten contained in the dough (e.g.Gluten in wheat flour) does not have enough stability and the dough cannot retain its shape, but therefore the dough falls apart before the end of the desired fermentation time.

[0003] In the aforementioned industrial bread production, the shortest possible fermentation time is generally sought for economic reasons. In contrast to traditional bread production, technical enzymes are used for this purpose. In order to adapt to economic processes, for example to adapt to which processes can be advantageously carried out at which time in a large-scale bakery, the fermentation process is controlled with considerable technical effort. For example, it can be deliberately delayed by subjecting the dough or the prepared dough pieces to different temperatures using complex air conditioning, which is also referred to as fermentation interruption. For example, the dough, starting from a room temperature of 20 °C, can first be cooled to -5 °C, then held at a temperature of +6 °C and brought to 26 °C shortly before baking.

[0004] For economic reasons, it is advantageous for commercial bakeries to create baked goods that keep fresh for as long as possible, so that these baked goods can be sold over a longer period of time without any loss of quality.

[0005] Alternatively, it is also known from the state of the art to allow the fermentation period to take place over several days at low temperatures. In particular, in traditional baking, as it was known from the days before industrial baking, neither technical enzymes are used nor is the complex temperature control during fermentation carried out. When commercial bakeries bake traditionally these days, it is often done with the aim of producing baked goods that are as safe as possible for health.

[0006] The problem is always how to ensure that the baked goods remain fresh for as long as possible, i.e. how to avoid the baked goods drying out as much as possible.

[0007] The invention is based on the object of providing a baked good which remains fresh for as long as possible.

[0008] This object is achieved by a baked good according to claim 1. Advantageous embodiments are described in the subclaims.

[0009] In other words, the invention proposes that the baked good, in addition to the usual ingredients of flour, water, and salt, contain granules for natural water binding. The granules allow the dough to contain a particularly high amount of water, thus delaying the drying out of the finished baked good and thus ensuring comparatively better freshness. The dough, which is a sweet dough made with yeast rather than baking powder, can be processed into a baked good according to the invention in the form of bread, small pastries, or even pastries, so that the baked good is available, for example, as bread, rolls, sweet pastries, or even a pizza base. A baked good according to the invention is produced by the following process: First, a leavening culture, also known as a starter, is prepared. This procedure, which is familiar, for example, when using sourdough, is also provided for in the present invention, although no sourdough is used. Due to the particularly long fermentation time, which will be explained later, the acidity in a sourdough is expected to become so pronounced that a baked good made with it will be unsuitable for consumption in many applications. Therefore, no sourdough is used as a leavening culture or starter.

[0010] A pre-dough is made from the starter. This is done in the usual way by adding water and flour to the starter in sufficient quantities to create the dough required for baking.

[0011] The resulting pre-dough rests for a period of time, referred to as the initial fermentation period, which, according to the invention, lasts between 10 and 30 hours. Unlike the interrupted fermentation period mentioned above, the pre-dough rests in the sense that it is not actively processed by kneading, mixing, or the addition of materials or the like, but rather is left "at rest." During this time, however, the yeast contained in the starter multiplies within the pre-dough, so that processes take place within the pre-dough. This period is therefore not referred to as a resting period, but as a fermentation period.

[0012] After the initial fermentation period, the pre-dough is turned into a dough. Water and flour are added to the pre-dough, along with salt and the aforementioned water-binding granules. Due to the addition of the granules, the amount of water added can be particularly large, as explained above.

[0013] The dough now “rests” again, this time for a period of at least 10 hours, which can last up to 150 hours if necessary. This time is called the second maturation period and serves to ferment the dough.

[0014] After the second fermentation period, the dough is baked, for example, into a loaf of bread. This baked good is characterized not only by its particularly long shelf life, but also by a particularly intense, delicious flavor due to the long fermentation time, so that the inventive design of the baked good is advantageous even if the baked good is consumed immediately after baking, as is the case with a pizza base, for example.

[0015] In one embodiment, the baked good is produced in such a way that the dough produced after the first proving period is divided into several dough pieces before the second proving period. The individual dough pieces then only need to be baked later—namely, after the second proving period—to create the respective baked good. This avoids extensive processing of the dough after the second proving period, which would otherwise be necessary to divide the entire, uniform amount of dough into the individual portions that are to be baked into a baked good.

[0016] The water-binding granules, which are added to the pre-dough after the initial maturation period, can advantageously be a purely natural product, such as psyllium husks or the like. In one embodiment, the granules contain granulated grain, for example, grain kernels that have been crushed and, if appropriate, ground into granules before or after the crushing process. For example, the water-binding granules can consist exclusively of such granulated grain.

[0017] In this context, the baked good, in a grain granulate configuration, can contain granules made from the same type of grain as the flour used in the baked good. This allows the number of ingredients contained in the baked good to be kept as low as possible. This can have a positive effect on the digestibility of the baked good, but in particular, it supports a clear flavor orientation of the baked good.

[0018] During the second, comparatively longer maturation period, fermentation can advantageously take place at a temperature lower than room temperature of 20°C. In one embodiment, the ambient temperature to which the dough is exposed during the second maturation period is between 3°C and 10°C. Initial, private trials have shown that excellent results are achieved at an ambient temperature of 5 to 6°C.

[0019] In one embodiment, the baked good is coated with a topping on the outside. This topping is added to the dough before baking, for example, sprinkled on top. Using the same dough, two different doughs can be created by adding different toppings, so that after baking, two different baked goods are ultimately available, each with its own nuances due to the different toppings.

[0020] For example, the topping can contain grains, seeds, cornflakes or the like, so that the above-mentioned nuances of the baked goods can be achieved by adding different flower kernels, nuts or the like.

[0021] In one embodiment, the topping contains the same granules that were added to the pre-dough as water-binding granules during the dough preparation process. This, in turn, keeps the list of ingredients used as short as possible and enables a particularly clear flavor focus for the baked product.

[0022] When adding the water-binding granules to the pre-dough, a particularly large amount of water can be added due to the granules' effect. In one embodiment, the amount of water is three to seven times the weight of granules. Initial, non-public tests showed that adding five times the weight of water, relative to the amount of granules added, resulted in, firstly, excellent dough behavior during the second proving period and during baking, and, secondly, excellent freshness retention of the baked goods.

[0023] To offer a variety of different baked goods, a baking agent can be added to the pre-dough, the entire dough, or a dough piece between the first and second proving periods. This allows the dough prepared for baking to exhibit different properties, whether in terms of taste or the chew or mouthfeel that the baked goods will later offer upon consumption. The baking agent must be selected so that it is free of technical enzymes.

[0024] In one embodiment, the baking agent contains crispies, grains or cereal flakes in order to later create areas in the baked product with a different chewing sensation compared to the comparatively homogeneously baked dough of the baked product, similar to how this can be achieved, for example, by the different areas of a bread crust on the one hand and the remaining bread dough on the other.

Claims

[1] Baked goods, which contains flour, water and salt, wherein the baked product contains, in addition to the flour, granules for natural water binding and is produced by the following process: • First, a starter is prepared which contains yeast, • By adding water and flour to the starter, a pre-dough is made, • the pre-dough rests during an initial maturation period of 10 to 30 hours to multiply the yeast contained in the pre-dough, • After the first maturation period, a dough is made by adding flour, water and salt as well as a water-binding granulate to the pre-dough, • the dough rests during a second maturation period of 10 to 150 hours for fermentation, • the dough is baked into the baked goods. [2] Baked goods according to claim 1, characterized bythat the baked product is produced by a process in which the dough produced after the first maturing period is divided into several dough pieces before the second maturing period. [3] Baked goods according to claim 1 or 2, characterized by that the granules contain solubilized grain. [4] Baked goods according to claim 3, characterized by that the flour and the granules are made from the same type of grain. [5] Baked goods according to claim 3 or 4, characterized by that the granules are made from crushed grains. [6] Baked goods according to one of the preceding claims, characterized by that the ambient temperature to which the dough is exposed during the second maturation period is between 3 °C and 10 °C. [7] Baked goods according to one of the preceding claims, characterized by that the baked good is produced through a process in which the dough is topped with a topping on the outside before it is baked. [8] Baked goods according to claim 7, characterized by that the topping contains grains, seeds or cornflakes. [9] Baked goods according to claim 7, characterized by that the topping contains the same granules that were added to the pre-dough to make the dough. [10] Baked goods according to one of the preceding claims, characterized by that the baked product is produced by a process in which the weight of water added to the pre-dough after the first maturing period is three to seven times, in particular five times, the amount of granules added in this process step. [11] Baked goods according to one of the preceding claims, characterized by that the baked good is produced by a process in which, between the first and second maturation period, a baking agent which is free of technical enzymes is added to the pre-dough, the dough or a dough piece. [12] Baked goods according to claim 11, characterized by that the baking powder contains crispies, grains or cereal flakes.