METHOD FOR PRESERVING BAKED GOODS

Description

[0001] The invention relates to a process for preparing baked goods that allow for long-term preservation without the appearance of mold.

[0002] The aim of the invention is to offer professionals and consumers baked bakery products that are resistant to mold and can be kept for several weeks without their appearance, taste and aroma being altered and without the addition of unnatural products.

[0003] Baked bread products, especially if they are low in sugar or sugar-free and are sliced ​​and sold in slices, are susceptible to mold growth during storage. Mold appears within the first few days of storage.

[0004] Mold growth is caused by ubiquitous contaminants in the bakery atmosphere, which settle on slices of bread. Some molds produce toxins that are harmful to health if consumed. Consequently, it is often essential to add mold or fungicide agents to the composition of bread, and especially long-life sliced ​​bread, during its production. These agents include acetic acid or its salts, propionic acid or its salts, and sorbic acid or its salts. Benzoic acid and its salts, as well as p-hydroxybenzoic acid esters or its salts (also known as PHB or parabens), are other preservatives commonly used in food products.In general, mold inhibitors are weak acids and / or weak acid salts, and the term mold inhibitor refers to all of these products, including all weak acids also used as acidifying agents.

[0005] These antifungal or anti-mold agents are non-natural preservatives. However, nowadays, more and more consumers are looking for preservative-free products. The "clean label" trend is very strong, and non-natural preservatives should be avoided.

[0006] Alcohol can also be sprayed onto cooked products or injected into them for its antifungal properties. However, products resulting from this application of alcohol are unsuitable for children and for those who do not consume alcohol.

[0007] These antifungals have a more or less significant inhibitory effect on baker's yeast. In practice, calcium propionate is the most commonly used in breadmaking. It has a moderate but definite inhibitory effect on baker's yeast. Its use leads to longer proofing times and loaves with a more open crumb.

[0008] Sliced ​​bread, known as "pain de mie" in France or "sandwich bread" in the United States, contains fat and sugar and is intended for long-term storage; therefore, the addition of mold inhibitors is necessary. The same applies to brioches, milk bread, buns, and other long-life baked goods.

[0009] In general, sandwich bread or buns are prepared by an indirect bread-making process.

[0010] This type of indirect breadmaking process involves a preliminary pre-fermentation stage using a portion of the flour, water, and yeast from the total recipe. In French baking terminology, this initial pre-fermentation stage is called a yeast starter, a poolish, or a sponge, depending on the dough's consistency. While these indirect processes with pre-fermentation using baker's yeast are not widely used in France, they constitute the majority of methods employed in the United States. The stage corresponding to the formation of a yeast starter, which is a pre-ferment in the form of a doughy mass undergoing alcoholic fermentation by yeast, is more commonly known by the American term "sponge."

[0011] The sponge refers to the first pre-fermentation stage, generally containing at least 40% of the flour used in the total recipe, as well as the majority of the yeast and water. The term dough, which means "pâte" in French, refers to all the steps involved in making bread (the final step being baking).

[0012] The purpose of the pre-fermentation stage is to allow the yeast to produce a range of metabolites that will improve the taste and texture of the resulting bread. This is generally more pronounced when the sponge contains a higher proportion of the total flour in the recipe.

[0013] Since this pre-fermentation stage is designed to maximize the yeast's fermentative potential, and since it is accepted that yeast is very sensitive to its environment during the first 45 minutes of bread fermentation (page 629, Volume II, Baking Science and Technology, EJ Pyler; see also the standard formula on page 591), the general rule is to add the mold inhibitor(s) during the second stage of breadmaking, namely the dough stage. This second and final stage includes the classic bread-making steps, namely kneading with all the ingredients (such as flour, water, salt, yeast, poolish, etc.), dividing the dough, shaping and placing it in molds, proofing, and baking. Thus, generally speaking, the mold inhibitor(s) are added during the stage defined above as the dough stage.

[0014] The problem with using mold inhibitors in breads and other yeast-leavened products is that they inhibit yeast cells along with unwanted molds. This results in reduced yeast activity and gas production.

[0015] Various methods have been used to overcome these problems. As mentioned above, the most common is to always add the inhibitor at the dough stage and never during the sponge or liquid starter stage, since it is during this first stage that the inhibitor has the greatest opportunity to have a detrimental effect. However, this method has also shown its limitations.

[0016] The use of these non-natural inhibitors is incompatible with the current "clean label" trend. Furthermore, the use of alcohol, while effective against mold, is not suitable for everyone. Vinegar is one of the few "clean label" alternatives, but it is less effective.

[0017] Other methods of combating mold include those described in WO 2009 / 097333 and US 2003 / 0161911.

[0018] The preservation method proposed by WO 2009 / 097333 consists of applying a composition containing live yeast to the products to be preserved. The application can be carried out by any means just before packaging the products to be protected. However, with this method, preservation is guaranteed for a maximum of 21 days.

[0019] US 2003 / 0161911 describes yeast strains for use in breadmaking doughs containing at least 5% sugars. It also describes the corresponding breadmaking processes that produce loaves with an ethanol content of less than 1.5% (w / w), which provides sufficient resistance to mold growth.

[0020] The solutions described above are not entirely satisfactory, as they do not meet market demands regarding the shelf life of bread, particularly sliced ​​bread, and can complicate the baker's work. Professionals and consumers are increasingly demanding and are calling for the development of sliced ​​bread that remains in good condition for several weeks while retaining all its organoleptic properties and qualities, without the addition of any unnatural products.

[0021] After numerous trials, the inventors found that the appearance of mold on sliced ​​bread, such as French sandwich bread or American bread, is considerably slowed when said bread is prepared according to a process including the baking of a dough obtained by a sponge and dough type breadmaking method and when these breads are treated by the application on the surface of a composition including a live sourdough starter and / or a live yeast. Summary of the invention

[0022] Thus, a method for preparing mold-resistant baked goods is proposed, comprising baking a dough obtained by a sponge and dough method using a poolish containing 20 to 55 g / L of ethanol, preferably 35 to 50 g / L of ethanol, and applying to the baked bread a composition comprising a live sourdough starter and / or live yeast. According to an advantageous embodiment of the invention, the poolish is incorporated with all the bread-making ingredients during the kneading stage.

[0023] According to another aspect, it is proposed to use a poolish containing 20 to 55 g / L of ethanol, preferably 35 to 50 g / L of ethanol, in conjunction with the application of a live sourdough and / or live yeast composition to the surface of a baked bakery product, to slow down the appearance of mold on the baked bakery product, especially sliced.

[0024] The invention is defined by the attached claims 1-14. Description of the invention

[0025] The invention relates to a method for preparing baked bakery products resistant to mold, comprising baking a dough obtained by a sponge and dough type breadmaking method using a poolish containing 20 to 55 g / L of ethanol, preferably 35 to 50 g / L of ethanol, and applying to the baked bread a composition comprising a live sourdough starter and / or a live yeast.

[0026] This process is particularly useful for baked goods containing sugar and fat, such as sliced ​​bread or American-style bread. These baked goods are most often offered to customers as pre-sliced, packaged products. It is important that they can be preserved for several weeks.

[0027] For the purposes of the present invention, "preservation" means the absence of mold growth on the surface of the baked bakery product and the maintenance of the organoleptic qualities of the baked bakery product for at least 21 days, preferably at least 28 days at room temperature.

[0028] Implementing an indirect process with a poolish in combination with the application after baking of a live sourdough starter and / or live yeast increases the preservation of the baked bakery product by delaying the formation of molds.

[0029] In what follows, the terms pre-ferment, poolish, and sponge will be used interchangeably.

[0030] Even though the ethanol content in the poolish used in the process according to the invention may be high, it does not affect the organoleptic qualities of the final baked product. A large quantity, or even most, of the ethanol evaporates during baking. The ethanol content after baking is on the order of a few percent (w / w), generally between 0.4 and 3% (w / w), preferably between 0.5 and 1.5% (w / w).

[0031] According to one embodiment of the invention, the poolish is obtained by maturing a composition comprising flour, water, optionally sugar and / or enzymes with at least one yeast selected from the group comprising winemaking, brewing, and / or baking yeasts. According to the invention, a "poolish containing 20 to 55 g / L of ethanol, preferably 35 to 50 g / L of ethanol" is understood to be a poolish that produces 20 to 55 g / L of ethanol, preferably 35 to 50 g / L of ethanol, during the maturation of the composition comprising flour, water, optionally sugar and / or enzymes, by the winemaking, brewing, and / or baking yeast.

[0032] The winemaking, brewing, and / or baking yeast used for the maturation of the mixture comprising flour, water, possibly sugar, and / or enzymes, can be called "pre-fermentation yeast." Preferably, this pre-fermentation yeast is a yeast obtained by culturing strains Saccharomyces preferably Saccharomyces cerevisiae. For example, the following commercial products can be cited: Safale S04, Saflager W34 / 70, Safale US-05, Safbrew F2, Saflager S-189, Safbrew T58, Safoeno BC S103, Safale BE-134, Safale BE-256, Safale K97, Safoeno CK S102, Safbrew WB06, Safale S23, Florapan Lallemand, UCLM S377, Saf Instant Red, Saf Instant Gold, pressed yeast Hirondelle Bleue, pressed yeast Hirondelle Or.

[0033] According to one embodiment of the invention, the duration of the poolish preparation step, i.e., the maturation time, can be similar to the conventional duration of the pre-fermentation step in a sponge and dough process, i.e., from 3 to 12 hours, but it can be longer. This duration is generally at least 4 hours, or even at least 8 hours, and at least 12 hours. It can be up to 24 hours. For example, a duration of 18 hours, and preferably 16 hours, could be used. Also by way of example, a duration of 4 hours could be used. However, if the duration is too short (less than 3 hours), the preservation effect may not be optimal. On the other hand, for economic reasons, it is clear that a duration exceeding 24 hours is not recommended.

[0034] According to another embodiment of the invention, the poolish / total flour ratio is adjusted so as not to alter the organoleptic properties of the bread.

[0035] Specifically, the flour content of the poolish should be between 20% and 65% of the total flour, preferably between 25% and 55%, and more preferably 30% or 50%. Below 20%, the anti-mold effect may be insufficient.

[0036] The preparation process of the invention includes a step of applying to the surface of the baked bakery product a composition comprising a live sourdough starter and / or a live yeast.

[0037] In one embodiment, the composition applied to the surface of the baked product may include live sourdough starter and live yeast. In yet another embodiment, the composition applied to the surface of the baked product may include live sourdough starter or live yeast.

[0038] According to the invention, "composition comprising a live leaven" means any liquid leaven composition regardless of its method of preparation.

[0039] According to one embodiment of the invention, the sourdough starter used is a sourdough starter on bread flour, for example on wheat flour, durum wheat flour, rye flour, white rye flour or buckwheat flour.

[0040] According to another embodiment of the invention, the liquid live sourdough composition is applied at a rate of 2 to 8 g, preferably 3 to 7 g and even more preferably 4 to 6 g of liquid sourdough having a dry matter of 15 to 20% on a total surface of baked bakery product of 1200 to 1900 cm2.

[0041] In the live yeast composition according to the invention, applied to the surface of the baked bakery product, the yeast is either the same as that used in the poolish or a different type. It is a winemaking, brewing, and / or breadmaking yeast.

[0042] Preferably, this yeast is obtained by culture of strains Saccharomyces preferably Saccharomyces cerevisiae.For example, the following commercial products can be cited: Safale S04, Saflager W34 / 70, Safale US-05, Safbrew F2, Saflager S-189, Safbrew T58, Safoeno BC S103, Safale BE-134, Safale BE-256, Safale K97, Safoeno CK S102, Safbrew WB06, Safale S23, Florapan Lallemand, UCLM S377, Saf Instant Red, Saf Instant Gold, pressed yeast Hirondelle Bleue, pressed yeast Hirondelle Or.

[0043] According to yet another embodiment of the invention, the liquid live yeast composition is applied at a rate of 2 to 8 g, preferably 3 to 7 g and more preferably 4 to 6 g of liquid composition having a quantity of live yeast of the order of 10 7< to 10 10< CFU / L, preferably of the order of 10 9< CFU / L on a total surface of baked bakery product of 1200 to 1900 cm 2<.

[0044] According to yet another embodiment of the invention, the composition is applied to the entire surface of the baked product. In particular, in the case of a sliced ​​baked product, the composition is advantageously applied to all the external surfaces of the slices.

[0045] The composition of live sourdough and / or liquid yeast can be applied by any known method such as spraying or soaking. Spraying is the preferred method.

[0046] The process according to the invention is perfectly suited to the preparation of sourdough bread, sandwich bread, milk bread, brioche bread, brioche buns or any other long-life product.

[0047] In particular, baked bakery products prepared according to the process of the invention are intended to be packaged in paper packaging or in food-grade plastic film packaging.

[0048] According to a particular embodiment, the process of the invention further comprises a step of packaging the baked bakery product and a step of spraying the composition of live sourdough and / or live yeast into said packaging before closing it.

[0049] According to another aspect, it is proposed to use a poolish containing 20 to 55 g / L of ethanol, preferably 35 to 50 g / L of ethanol, in conjunction with the application of a live sourdough and / or live yeast composition to the surface of a baked bakery product, to slow down the appearance of mold on the baked bakery product, especially sliced.

[0050] According to an advantageous embodiment of the invention, the flour of the poolish represents from 20 to 65%, preferably at least from 25 to 55% and in particular 30% or 50% by weight of the total flour of the bread in which the poolish is present.

[0051] According to another embodiment, the poolish used is a poolish of at least 4 hours of maturation, preferably 8 hours of maturation, and even more preferably of at least 12 hours of maturation.

[0052] According to another embodiment, the composition of live sourdough and / or live yeast can also be sprayed into the closed packaging in which it is stored.

[0053] Baked bakery products obtained according to the process of the invention, preferably sliced, have a shelf life of at least 21 days, preferably of at least 28 days, and do not include any non-natural additives.

[0054] The baked bakery products obtained according to the process of the invention, preferably sliced, are chosen from sourdough breads, sandwich breads, brioche breads, milk breads, brioches, buns or any other long-life product.

[0055] The baked bakery products obtained according to the process of the invention are sliced ​​and packaged in closed packages which are paper packages or food-grade plastic film packages.

[0056] The invention will be described in more detail with the aid of the following examples, which are given for illustrative purposes only, and the figures in which: Fig. 1 [ Fig. 1 ] is a graph representing the shelf life of breads prepared according to example 1. Fig. 2 [ Fig. 2 ] is a graph representing the shelf life of breads prepared according to example 2. Fig. 3 [ Fig. 3 ] is a graph representing the shelf life of breads prepared according to example 3. Fig. 4 [ Fig. 4 ] is a graph representing the shelf life of breads prepared according to example 4. Fig. 5 [ Fig. 5] is a graph representing the shelf life of breads prepared according to example 5. Examples Example 1 :

[0057] The reference process used by the applicant is a sponge and dough process where the sponge stage and the dough stage have the following characteristics:

[0058] Using this process, four batches of sliced ​​bread were prepared. Each batch contained eight loaves. The first batch was a control batch, without a poolish, in which alcohol was sprayed onto the baked loaf at a rate of 4 g per loaf. The three other batches conform to the invention and each use a different yeast in the poolish, namely: Lot 1: Yeast marketed by Lesaffre under the name Safoeno UCLM S377, Lot 2: Yeast marketed by Lesaffre under the name Safbrew T58, Lot 3: Yeast marketed by Lesaffre under the name Safbrew F2. The baked bread made with the poolish from each of these lots is then sprayed with a Livendo®< LVBD sourdough composition.

[0059] In the dough, for all batches, pressed yeast "Hirondelle bleue ®<" (hereinafter referred to as LP HB) was used. Ibis Violet® is a bread improver, marketed by Lesaffre, composed of emulsifiers that result in better bread volume and improved dough structure. "Enz Pro 404" refers to a commercial blend of alpha-amylase and amyloglucosidase.

[0060] The components implemented during each step are as follows: [Table 1] Poolish Dough Total revenue Traditional flour 1100 2900 4000 Water 1100 1100 2200 Yeast 5.5 g yeast (Safoeno UCLM S377 or Safbrew T58 or Safbrew F2) 103.5 g LP HB 5.5 g yeast + 103.5 g LP HB Salt 0 80 80 Ibis Violet Improvement 0 16 16 Sugar 110 200 310 Butter 0 200 200 Enz Pro 404 11 0 11

[0061] The poolishes are fermented for 16 hours at 30°C. Spraying protocol

[0062] The spraying is carried out using the Dubor Livendo® LVBD sourdough sprayer (Dubor TSA5 manual micro-spraying tool). Sterilization precautions: oven sterilization of racks + hand sanitizing with alcohol before handling the loaves. Spraying is done from a distance of 20 to 30 cm from the product on all sides of the loaf. The total amount of sourdough solution sprayed is approximately 4 to 5 g per loaf. The loaves are unsliced, sprayed, and individually wrapped after 90 minutes of cooling (core temperature 35°C). The loaves are stored in a cupboard in the bakery at room temperature. conservation monitoring

[0063] Visual assessment of mold growth on sliced ​​bread. Daily recording of the number of loaves with / without mold. The results are presented on the figure 1 The loaves are separated into 3 batches, each batch is processed, packaged and stored as in example 1. The formation of mold is observed with the naked eye every day.

[0064] The results are given on the figure 1 We observe on the figure 1 that breads with poolish and treated by spraying with sourdough have a longer shelf life than breads without poolish and treated by spraying with alcohol, regardless of the type of yeast used for the poolish. Example 2 :

[0065] The reference process used by the applicant is a sponge and dough process where the sponge stage and the dough stage have the following characteristics:

[0066] Using this process, three batches of sliced ​​bread were prepared. Each batch contained eight loaves. The first batch was a control batch, without poolish, in which alcohol was sprayed onto the baked loaf at a rate of 4 g per loaf. The other two batches conform to the invention and each used different leavening agents when spraying onto the baked loaf. Batch 1: Livendo®< LVBD durum wheat sourdough (plus yeast marketed by Lesaffre under the name Saf Instant in the poolish), Batch 2: Livendo®< LVSN buckwheat sourdough (plus yeast marketed by Lesaffre under the name Saf Instant®< in the poolish). For all batches, pressed yeast "Hirondelle bleue®<" (hereinafter referred to as LP HB) was used in the dough.

[0067] The components implemented during each step are as follows: [Table 2] Poolish Dough Total revenue Traditional flour 1100 2900 4000 Water 1100 1100 2200 Yeast 5.5 g Saf Instant yeast 103.5 g LP HB 5.5 g Saf instant yeast +103.5 g LP HB Salt 0 80 80 Ibis Violet Improvement 0 16 16 Sugar 110 200 310 Butter 0 200 200 Enz Pro 404 11 0 11

[0068] The poolishes are fermented for 16 hours at 30°C. Spraying protocol

[0069] Spraying is carried out using the Dubor spraying tool for Livendo®< LVBD and Livendo®< LVSN sourdough starters (Dubor TSA5 manual micro-spraying tool). Sterilization precautions: oven sterilization of racks + hand sanitizing with alcohol before handling the loaves. Spraying is done from a distance of 20 to 30 cm from the product on all sides of the bread. The total amount of sourdough solution sprayed is approximately 4 to 5 g per loaf. The loaves are unsliced, sprayed, and individually wrapped after 90 minutes of cooling (core temperature 35°C). The loaves are stored in a cabinet in the bakery at room temperature. conservation monitoring

[0070] Visual assessment of mold development on sliced ​​bread. Daily recording of the number of loaves with / without mold.

[0071] The results of the visual assessment are given on the Figure 2 We observe on the figure 2 that breads with poolish and treated by spraying with sourdough have a longer shelf life than breads without poolish and treated by spraying with alcohol, regardless of the live sourdough used for spraying. Example 3 :

[0072] Using this process, three batches of sandwich bread were prepared. Each batch contained eight loaves. The first batch was a control batch without poolish, in which alcohol was sprayed onto the baked bread at a rate of 4 g per loaf. The other two batches conformed to the invention and used pre-fermentations of varying hydration levels (depending on the hydration level, the yeast starter prepared during the pre-fermentation step will be called poolish or sponge): Recipe & process for preparing the poolish: Recipe : 100% traditional wheat flour, 100% water (32°C), 1% Enz Pro 404, 0.5% SAF Instant ®< yeast, 10% glucose. Process 24 hours of maturation, 30°C, no stirring. Recipe & process for preparing the sponge: Recipe : 100% traditional wheat flour, 50% water (32°C), 1% Enz Pro 40, 0.5% SAF Instant ®< , 10% glucose. Process24 hours of maturation, 30°C, no stirring. Table 3 below presents the recipe and process for sandwich bread without poolish (control). [Table 3] Ingredients weight % Traditional flour 4000 100 Water 2200 55 LP HB Yeast 103,5 3,0 Salt 80 1,8 Ibis Violet Improvement 16 0,5 Sugar 200 5,0 Butter 200 5,0 [Table 4] Breadmaking Diagram STEPS DOUGH kneading 4 + 6.5 min scoring 5 min Division I 720 g balling Yes relaxation 10 min Shaping Machine / twisted Preparation 1: 80 grams of dough: 260 ml 30°C / 85% humidity, 80 min Cooking 25 min 220°C

[0073] Table 5 below shows the recipe & process for sandwich bread with poolish or dreame. [Table 5] Ingredients Poolish or sponge Dough Total revenue Traditional flour 1100 2900 4000 Water 1100 (poolish) or 550 (sponge) 1100 2200 Yeast 5.5 g Saf Instant yeast 103.5 LP HB 5.5 g Saf Instant yeast +103.5 g LP HB Salt 0 80 80 Ibis Violet Improvement 0 16 16 Sugar 110 200 310 Butter 0 200 200 Enzymes Pro 404 11 0 11 Spraying protocol

[0074] Manual spraying is carried out using Livendo LVBD sourdough starter hand sprayers. Sterilization precautions include sterilizing oven racks and cleaning hands with alcohol before handling the loaves. Spray from a distance of 20 to 30 cm from the product on all sides of the loaf. The LVBD sourdough starter was previously centrifuged to prevent clogging of the spray nozzle. The total amount of sourdough starter solution sprayed is approximately 4 to 5 g using the garden sprayer. The loaves are unsliced, sprayed, and individually wrapped after 90 minutes of resting (core temperature 35°C). The loaves are stored in a cupboard in the bakery at room temperature. conservation monitoring

[0075] Visual assessment of mold growth on sliced ​​bread. Daily recording of the number of loaves with / without mold. Note: commercially produced sliced ​​bread typically has a best-before date of 21-28 days.

[0076] Visual observation was carried out and the results are presented on the Figure 3 We observe on the figure 3 that breads with poolish or sponge and treated by spraying with sourdough have a longer lifespan than breads without poolish and treated by spraying with alcohol, regardless of the hydration of the pre-fermentation (poolish or sponge). Example 4 :

[0077] The reference process used by the applicant is a sponge and dough process where the sponge stage and the dough stage have the following characteristics:

[0078] Using this process, two batches of sliced ​​bread were prepared. Each batch comprised eight loaves. The first batch was a control batch, without a poolish, in which alcohol was sprayed onto the baked loaf at a rate of 4 g per loaf. The second batch conforms to the invention and uses the incorporation of a poolish inoculated with Saf Instant yeast and the spraying of a live yeast solution (a mixture of Saf Instant yeast and...) onto the baked product. Saccharomyces chevalieri each dosed at 0.01% w / w and diluted in water at 30°C).

[0079] In the dough, for all batches, pressed yeast "Hirondelle bleue ®<" (hereinafter referred to as LP HB) was used.

[0080] The components implemented during each step are as follows: [Table 6] Poolish Dough Total revenue Traditional flour 1100 2900 4000 Water 1100 1100 2200 Yeast 5.5 g Saf Instant yeast 103.5 LP HB 5.5 g Saf Instant yeast + 103.5 g LP HB Salt 0 80 80 Ibis Violet Improvement 0 16 16 Sugar 110 200 310 Butter 0 200 200 Enzymes 11 0 11

[0081] The poolishes are fermented for 16 hours at 30°C Spraying protocol

[0082] Spraying is carried out using the Dubor spraying tool for the live yeast solution (Dubor TSA5 manual micro-spraying tool). Sterilization precautions: oven racks must be sterilized, and hands must be cleaned with alcohol before handling the loaves. Spraying is done from a distance of 20 to 30 cm from the product on all sides of the bread. The total amount of yeast solution sprayed is approximately 4 to 5 g per loaf. The loaves are unsliced, sprayed, and individually wrapped after 90 minutes of cooling (core temperature 35°C). The loaves are stored in a cabinet in the bakery at room temperature. conservation monitoring

[0083] Visual assessment of mold growth on sliced ​​bread. Daily recording of the number of loaves with / without mold. The results are presented on the figure 4 The formation of mold is observed with the naked eye every day. The results are shown in Figure 4.

[0084] We observe on the figure 4 that breads with poolish and spray-treated with a yeast solution have a longer shelf life than breads without poolish and spray-treated with alcohol. Example 5

[0085] This example illustrates the synergistic effect between poolish and spraying the surface of the baked bakery product with a solution containing a live starter.

[0086] The reference process used by the applicant is a sponge and dough process where the sponge stage and the dough stage have the following characteristics:

[0087] Using this process, four batches of sliced ​​bread were prepared. Each batch contained eight loaves. The first batch was a control batch, without poolish, in which alcohol was sprayed onto the baked loaves at a rate of 4 g per loaf. In the second batch, the loaves were made using the sponge and dough method with yeast marketed by Lesaffre under the name Safbrew F2, but without any spraying after baking. In the third batch, the loaves did not contain poolish but were sprayed with a Livendo®< LVBD sourdough starter composition after baking. The fourth batch conformed to the invention; the poolish was made from yeast marketed by Lesaffre under the name Safbrew F2, and then the baked loaf made with the poolish was sprayed with a Livendo®< LVBD sourdough starter composition.

[0088] In the dough, for all batches, pressed yeast "Hirondelle bleue ®<" (hereinafter referred to as LP HB) was used.

[0089] The components implemented during each step are as follows: [Table 7] Poolish Dough Total revenue Traditional flour 1100 2900 4000 Water 1100 1100 2200 Yeast 5.5 g Safbrew F2 yeast 103.5 LP HB 5.5 g yeast + 103.5 g LP HB Salt 0 80 80 Ibis Violet Improvement 0 16 16 Sugar 110 200 310 Butter 0 200 200 Enzymes 11 0 11

[0090] The poolishes are fermented for 24 hours at 30°C. [Table 8] Dough Traditional flour 4000 Water 2200 Yeast 103.5 g LP HB Salt 80 Ibis Violet Improvement 16 Sugar 200 Butter 200 Enz Pro 404 11 Spraying protocol

[0091] The spraying is carried out using the Dubor Livendo® LVBD sourdough sprayer (Dubor TSA5 manual micro-spraying tool). Sterilization precautions: oven sterilization of racks + hand sanitizing with alcohol before handling the loaves. Spraying is done from a distance of 20 to 30 cm from the product on all sides of the loaf. The total amount of sourdough solution sprayed is approximately 4 to 5 g per loaf. The loaves are unsliced, sprayed, and individually wrapped after 90 minutes of cooling (core temperature 35°C). The loaves are stored in a cupboard in the bakery at room temperature. conservation monitoring

[0092] Visual assessment of mold growth on sliced ​​bread. Mold formation is observed daily with the naked eye. Daily recording of the number of loaves with / without mold. Note: commercially produced sliced ​​bread typically has a best-before date of 21-28 days.

[0093] The results of the visual assessment are given on the Figure 5 We observe on the figure 5 Breads made with poolish but without sourdough spray, and breads made without poolish but sprayed with sourdough, show mold growth earlier than breads made with both poolish and sourdough spray. This demonstrates a synergistic effect between the poolish and the sourdough spray. It is the combined action of these two elements (poolish + spray) that provides enhanced mold resistance using only natural products.

Claims

1. A method for preparing mold-resistant cooked bakery products comprising cooking a dough obtained by a breadmaking method of the sponge and dough type using a poolish containing from 20 to 55 g / L of ethanol, preferably from 35 to 50 g / L of ethanol, and comprising, after cooking, a step of application of a solution comprising a live leaven and / or a live yeast on the surface of the cooked bakery product.

2. The method as claimed in claim 1, characterized in that said poolish is obtained by the maturation of a composition comprising flour, water, optionally sugar and / or enzymes by at least one yeast selected from the group comprising wine yeast, brewer's yeast and / or baker's yeast.

3. The method as claimed in one of the preceding claims, characterized in that yeast is obtained by culture of the strain Saccharomyces cerevisiae.

4. The method as claimed in one of the preceding claims, characterized in that the maturation time of the poolish is at least 4 hours, preferably at least 8 hours and even more preferably at least 12 hours.

5. The method as claimed in one of the preceding claims, characterized in that the flour of the poolish represents 20 to 65% of the total flour, preferably 25 to 55%, even more preferably 30% or 50% of the total flour.

6. The method as claimed in one of the preceding claims, in which the live leaven applied on the surface of the cooked bakery product is a leaven for any baking flour, preferably for wheat flour, hard wheat flour, rye flour, white rye flour or buckwheat flour.

7. The method as claimed in one of the preceding claims, in which the composition of live leaven is applied at a rate from 2 to 8 g, preferably from 3 to 7 g and even more preferably from 4 to 6 g of liquid leaven having dry matter from 15 to 20% on a surface area of cooked bakery product from 1200 to 1900 cm2.

8. The method as claimed in one of claims 1 to 7, in which the composition of live yeast is applied at a rate from 2 to 8 g, preferably from 3 to 7 g and even more preferably from 4 to 6 g of liquid composition having a quantity of live yeasts of the order of 107 to 1010 CFU / L, preferably of the order of 109 CFU / L on a surface area of cooked bakery product from 1200 to 1900 cm2.

9. The method as claimed in one of the preceding claims, in which the composition of live leaven is applied by dipping or spraying.

10. The method as claimed in one of the preceding claims, for preparing sourdough bread, sandwich bread, milkbread, milk loaf, brioche, buns or any other long-life product11. The method as claimed in one of the preceding claims for preparing cooked bakery products, in particular sliced, intended to be packaged in paper packaging or in packaging made of food-grade plastic film.

12. A use of a poolish containing from 20 to 55 g / L of ethanol, preferably from 35 to 50 g / L of ethanol, jointly with the application of a composition of live leaven and / or of live yeast on the surface of a cooked bakery product, to slow down the appearance of molds on cooked bakery products, in particular if sliced.

13. The use as claimed in claim 12, characterized in that the flour of the poolish represents 20 to 65%, preferably 25 to 55% and in particular 30% or 50 wt% of the total flour of the bread in which the poolish is present.

14. The use as claimed in claim 12 or 13, in which the composition of live leaven and / or of live yeast may additionally be sprayed in the closed packaging in which it is stored.