USE OF POTASSIUM SORBATE IN BREAD MAKING

Abstract

The present invention relates to the use of potassium sorbate to reduce, or even replace, the incorporation of ice into dough during the baking of products at high temperatures. The inventors have demonstrated that the addition of a small amount of potassium sorbate slows the fermentative activity of baker's yeast under conditions that eliminate the need for ice. The present invention relates to various compositions comprising potassium sorbate that can be used in this context. The present invention also relates to bread-making processes in which potassium sorbate is used to slow down fermentative activity and thus replace the action of ice.

Description

Title of the invention: USE OF POTASSIUM SORBATE IN BREAD MAKING technical field

[0001] The present invention relates to the field of breadmaking processes, particularly to the use of potassium sorbate to reduce or replace the incorporation of water in the form of ice into a dough, especially under conditions of high ambient temperatures. Previous technique

[0002] Controlling the temperature of dough during the bread-making process is a key step in ensuring the production of high-quality products with the visual and organoleptic properties required for marketing and consumption. Living organisms such as yeasts and fermenting bacteria used for dough fermentation are particularly sensitive to temperature conditions. A temperature that is too high will lead to premature and uneven fermentation. The resulting fermented dough will tend to be sticky and very heterogeneous due to the random development of gases, making it extremely difficult to work with.

[0003] In countries where climatic conditions make it difficult to control the temperature of the dough, particularly due to high outside temperatures, it is common to use blocks of ice in place of all or part of the water in order to slow down the activity of the baker's yeasts, thus allowing the dough to be kneaded, divided and shaped.

[0004] Unfortunately, the use of ice regularly leads to equipment breakage and logistical difficulties related to the storage conditions (size of premises, hygiene conditions, etc.) and use (size of the laboratory) of ice blocks. Managing ice stocks is therefore generally cumbersome and costly.

[0005] There is therefore a real need for alternatives that eliminate the need for ice in breadmaking under high-temperature conditions. Such methods must be inexpensive, easy to use and standardized, and must not affect the organoleptic and / or visual qualities of the finished product. Summary

[0006] Quite surprisingly, the present inventors have succeeded in demonstrating that adding a small amount of potassium sorbate during the preparation of a paste makes it possible to greatly reduce or even eliminate the need to resort to to ice during the baking of products under high temperature conditions.

[0007] Potassium sorbate slows down fermentation activity and also reduces the total amount of yeast used. Furthermore, potassium sorbate also improves the properties of the dough, particularly its extensibility.

[0008] The introduction of a small amount of potassium sorbate reduces kneading time and has virtually no impact on the taste and appearance of the finished products.

[0009] Also, according to a first aspect, the present invention relates to the use of potassium sorbate to reduce or replace the incorporation of water in the form of ice into a dough during a bread-making process.

[0010] The potassium sorbate used in this way is introduced into the dough in very small quantities, specifically 5 to 20 times less than the quantity of baker's yeast used. It is this specific ratio between the quantity of potassium sorbate and that of yeast that makes it possible to slow down the fermentation activity under conditions that eliminate the need for ice, without preventing the dough from fermenting after kneading.

[0011] Sorbate and baker's yeast can advantageously be mixed in a composition that will be incorporated into the dough during its preparation. This type of preparation is commonly called "2-in-1" yeast.

[0012] Also, according to another aspect, the present invention relates to a composition comprising potassium sorbate and baker's yeast, in which the ratio between potassium sorbate and baker's yeast (ratio in the formula) is between 0.04 and 0.16 by weight.

[0013] Alternatively, potassium sorbate and yeast can also be prepared and added separately to the dough. In this context, the potassium sorbate will typically be incorporated into a bread improver composition comprising, in particular, enzymes, ascorbic acid, and a carrier (e.g., flour). Furthermore, according to another aspect, the present invention also relates to a composition, which can also be referred to as a bread improver, comprising potassium sorbate, enzymes, ascorbic acid, and a carrier, in which the potassium sorbate is present in proportions ranging from 4 to 35% by weight.

[0014] According to this embodiment, the improver composition and the yeast will be added in the form of a juxtaposed preparation. According to this aspect, the present invention therefore also covers a juxtaposed preparation comprising the bread improver composition mentioned above and a baker's yeast, in which said baker's yeast is present in proportions 5 to 20 times greater by weight compared to potassium sorbate.

[0015] Finally, the present invention also relates to a bread-making process comprising a step in which potassium sorbate and baker's yeast are added to a dough comprising flour and water, wherein the potassium sorbate is present in proportions representing 0.02 to 0.07% by weight relative to the total flour contained in the dough, and the baker's yeast is present in proportions ranging from 0.3 to 1% by weight relative to the total flour contained in the dough. The dough used in this process may advantageously comprise less than 50%, preferably less than 30%, or even less than 10% of the total water content in the form of ice. Detailed description of the invention

[0016] As mentioned above, the present invention relates to the use of potassium sorbate to reduce or replace the incorporation of water in the form of ice into a dough during a bread-making process, particularly at high temperatures.

[0017] "Potassium sorbate," the potassium salt of sorbic acid, is a commonly used food additive under the reference "E202." It is a potassium salt of ascorbic acid with the formula C6H7KO2. It can be readily obtained from specialized suppliers. Potassium sorbate is already used in breadmaking as a preservative. The concentrations used in these applications are generally quite high (on the order of 0.1 to 0.5% by total weight of flour).

[0018] In the context of the present invention, potassium sorbate is present in proportions representing from 0.02 to 0.07%, preferably about 0.05% (i.e. from 0.045 to 0.055%), or even 0.05% by total weight of the flour contained in the dough.

[0019] By "reducing" or "replacing" the incorporation of water in the form of ice, we mean reducing or even eliminating the presence of water in the form of ice during dough preparation, that is, before the dough is worked (kneading and shaping). When baking bread at high temperatures, i.e., above 25°C, it is common practice during dough preparation to add water in the form of total or partial ice, i.e., in a solid form (for example, in blocks or powder). In this context, it is customary to add 50 to 100% of the total water in the form of ice during dough preparation. Thanks to the present invention, it is possible to significantly reduce the proportion of water added in the form of ice during dough preparation. The use of potassium sorbate makes it possible, in this context, to reduce this to less than 50%, preferably to less than 30%, or even more preferably less than 10%, or even 0%, the amount of water added in the form of ice during the preparation of the dough.

[0020] The term "dough" here refers to a mixture comprising bread flour and water, used to make bread products such as bread, brioche, and pastries. Preparing bread dough typically involves mixing bread flour with water and possibly salt. Those skilled in the art know the proportions of ingredients to be used when preparing dough from a given flour. Dough typically consists of 50 to 70% bread flour and 30 to 50% water.

[0021] The term "bread flour" herein means any flour that can be used to produce bread, that is to say, any flour containing gluten in sufficient quantities to be suitable for bread making. Bread flours include, in particular, wheat, rye, spelt, or einkorn flour.

[0022] A "bread-making process" includes all the steps involved in transforming flour into a bread-making product such as bread, brioche, or pastries. Bread-making processes can be carried out according to a "direct" bread-making scheme or according to an "indirect" bread-making scheme.

[0023] A direct process involves a single kneading and practically no initial fermentation between this kneading and the dividing of the dough. The resulting dough pieces are fermented, then baked.

[0024] An indirect scheme, on the other hand, comprises two fermentation stages:

[0025] - a first stage, also called "SPONGE", which corresponds to the fermentation of a dough comprising 50 to 70% of the total flour used, some of the water, and all or part of the baker's yeast, for several hours; and

[0026] - a second step, called "DOUGH", in which the SPONGE obtained after The fermentation described above is combined with the remaining flour, water, and other dough ingredients. The resulting mixture is kneaded, divided, placed in a mold, and left to ferment, then baked.

[0027] Within the framework of the present invention, the bread-making process is preferably carried out according to a direct scheme.

[0028] Potassium sorbate as used in the present invention can typically be supplied in the form of a composition comprising a mixture of this potassium sorbate and baker's yeast. The potassium sorbate and the yeast are present in proportions that allow the sorbate to slow down fermentation during dough preparation (kneading and forming dough balls), while still allowing fermentation to occur after this preparation. This composition is typically added with the flour and water during dough preparation.

[0029] According to another aspect, the present invention therefore relates to a composition, this composition being able to be described as "2-in-1 yeast", comprising potassium sorbate and baker's yeast, in which the ratio between potassium sorbate and baker's yeast is between 0.04 and 0.16 by weight.

[0030] The term "baker's yeast" herein means any yeast conventionally used for the fermentation of bread products. The baker's yeasts are selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces exiguus, Saccharomyces dairensis, Saccharomyces turbidans, Torula delbrueckii, Torula or Candida holmii, Candida colliculosa, Candida tropicalis, Candida krusei, Candida milleri, Candida boidinii, Candida robusta, Pichia saitoi, Kazachstania, and mixtures thereof. In one particular embodiment, the baker's yeast is a Saccharomyces cerevisiae.

[0031] Yeasts used for breadmaking can be in several forms. For example, the yeast according to the present invention can be in liquid form, in paste form or in dry form depending on its dry matter content.

[0032] Yeasts in liquid form are aqueous suspensions of yeast cells with a cream-like viscosity. These aqueous suspensions of live yeast cells generally have a dry matter content of 12 to 32% by weight.

[0033] Dry yeasts are characterized by a dry matter content greater than about 92%.

[0034] According to one embodiment, the yeast according to the present invention will be in dry form.

[0035] The ratio between potassium sorbate and baker's yeast is between 0.04 and 0.16 by weight. Preferably, the ratio between potassium sorbate and baker's yeast is between 0.07 and 0.13, preferably about 0.1 (i.e., between 0.095 and 0.105) by weight.

[0036] This composition will typically be added to the dough so that, as indicated above, potassium sorbate is present in proportions representing from 0.02 to 0.07%, preferably about 0.05% by total weight of the flour contained in the dough, and baker's yeast is present in proportions ranging from 0.3 to 1%, preferably about 0.5% (between 0.45 and 0.55%) by total weight of the flour contained in the dough (also called baker's percentage).

[0037] As mentioned above, potassium sorbate and baker's yeast can also be prepared and added separately to the dough. According to this aspect, potassium sorbate will be incorporated into a composition in the form of a bread improver. Such a composition will typically include potassium sorbate as well as enzymes, ascorbic acid, and a carrier.

[0038] Also, according to another aspect, the present invention also relates to a composition comprising potassium sorbate, enzymes, ascorbic acid and a support, in which potassium sorbate is present in proportions ranging from 4 to 35% by weight of the composition.

[0039] Bread improvers are commonly used by those skilled in the art. Improvers typically include enzymes (between 0.5% and 5% - for example amylases, amyloglucosidases, glucose oxidases, lipases and xylanases), ascorbic acid (between 1% and 6%) and a carrier (quantum satis to reach 100%).

[0040] The enzymes included in the improver according to the invention can be selected from all enzymes commonly used in bread-making processes. In one particular embodiment, the enzymes are selected from the group consisting of amylases (such as α-amylases, γ-amylases, and amyloglucosidases), xylanases, glucose oxidases, proteases, transglutaminases, lipases, lipogenases, and mixtures thereof. The enzymes are present in proportions representing between 0.5 and 5% of the improver.

[0041] "Ascorbic acid" or oxo-3-gulofuranolactone is an organic acid of Formula C6H8O6. It is very commonly used in the food industry under the reference "E300" and can be easily obtained from specialist suppliers. Ascorbic acid is present in proportions representing between 1 and 6% of the improver.

[0042] Within the framework of the present invention, the "support" can be chosen from the group consisting of bread flour (typically wheat flour), calcium carbonate, starch (typically wheat or corn) and a mixture of these.

[0043] The composition in the form of an improver according to the present invention may also include any ingredient commonly used in bread improvers. The composition may thus also contain soy flour (typically between 8 and 25% by weight), emulsifiers such as E472e (typically between 2% and 20% by weight), thickeners such as guar or xanthan gum (typically between 8 and 50% by weight), gluten (typically between 20 and 98.5% by weight), wheat or barley malt (typically between 8 and 25% by weight), a reducing agent such as deactivated yeast (typically between 5 and 30% by weight) and / or cysteine ​​(typically between 0.05 and 0.5% by weight).

[0044] Also, according to one embodiment, the composition in the form of an improver as described above may therefore include, in addition to potassium sorbate, enzymes, ascorbic acid and the carrier, any of the usual ingredients mentioned above.

[0045] This composition will typically be added to the dough alongside the baker's yeast. According to this embodiment, the improver composition and the yeast will be added as a juxtaposed preparation.

[0046] According to this aspect, the present invention therefore also covers a juxtaposed preparation comprising the composition in the form of a bread improver mentioned above as well as a bread yeast, in which said bread yeast is present in proportions 5 to 20 times greater by weight compared to potassium sorbate.

[0047] By "juxtaposed preparation" (or "kit-of-parts" in English), we mean here two combined preparations in which the active ingredients are physically separated for simultaneous or sequential use / addition. Thus, within the scope of the present invention, the bread improver composition mentioned above and the baker's yeast are added to the dough separately, simultaneously or sequentially in any order.

[0048] The compositions and juxtaposed preparations mentioned above are typically used in a bread-making process. They will typically be added to the flour and / or directly to the mixture comprising water and flour.

[0049] According to another embodiment, the present invention therefore also relates to the use of a juxtaposed composition or preparation as defined above in a bread-making process.

[0050] The present invention also relates to a bread-making process comprising a step in which potassium sorbate and baker's yeast are added to a dough comprising flour and water, wherein the potassium sorbate is present in proportions representing 0.02 to 0.07% by weight relative to the total flour contained in the dough, and the baker's yeast is present in proportions ranging from 0.3 to 1% by weight relative to the total flour contained in the dough.

[0051] According to a preferred embodiment, less than 50%, preferably less than 30%, even more preferably less than 10% of the total water present in the dough before kneading at the time of its preparation, that is to say at the time of incorporating and mixing all the ingredients forming this dough is in the form of ice.

[0052] As indicated above, the bread-making process according to the present invention is typically carried out at "high temperatures", i.e. above 25°C, or even above 30°C, or 35°C. In this context, the temperature of the dough used may be between 25 and 40°C, for example between 28 and 30°C.

[0053] The invention will now be illustrated in more detail by means of the following examples. Examples

[0054] Four doughs were prepared in such a way as to evaluate the effect of potassium sorbate during breadmaking at high temperatures.

[0055] The ingredients for each dough are presented in Table 1. The percentages are presented as baker's percentage, i.e., as a percentage relative to the total weight of flour in the dough:

[0056] [Table 1]: Preparation 1 (Classic breadmaking conditions at high temperature) Preparation 2 (Comparison: breadmaking at high temperature without ice) Preparation 3 (Using potassium sorbate 1) Preparation 4 (Using potassium sorbate 2) Wheat flour 100% 100% 100% 100% Water 35% 50% 50% 50% Water in ice form 25% 0% 0% 0% Yeast (Saccharomyces cerevisiae in dry form) 0.5% 0.25% 0.25% 0.25% Bread improver (I bis® red - Lesaffre, FRANCE) 0.3% 0.3% 0.3% 0.3% Salt 1.80% 1.80% 1.80% 1.80% Potassium sorbate (E202) 0% 0% 0.02% 0.02%

[0057] After mixing, each preparation was left to rest for 30 minutes and then divided into dough balls (of 300g). The dough balls were then left to rest for 10 minutes, placed on linen cloth to rise, and then baked for 18 minutes at 240°C.

[0058] The pasta was worked at an outside temperature of 32°C.

[0059] The rheological characteristics, proofing time, gas release, and appearance of the resulting bread were evaluated for each preparation. The results are presented in Table 2 below.

[0060] [Tables2] Preparation 1 Preparation 2 Preparation 3 Preparation 4 Dough temperature after mixing ingredients 18.10°C 31.70°C 31.90°C 29.90°C Proofing time (normalized with respect to the control, preparation 1) Ta -5.93% -5.51% -5.93% Gas release (normalized with respect to the control, preparation 1) DG +3.68% -1.84% +0.00% Dough length (normalized with respect to the control, preparation 1) L -13.53% -0.59% -1.18% Rheological characteristics of the dough at the end of kneading Control Very tough / sticky dough Very supple dough / elongation close to control Supple dough (slightly less than Preparation 3 ) / elongation close to the control in Conclusion on finished product Control - good durability, beautiful crust color

[0061] The results show that adding potassium sorbate during high-temperature (32°C) breadmaking slows down fermentation activity in warm doughs (at approximately 30°C). The use of potassium sorbate also reduces the total amount of yeast used.

[0062] The addition of potassium sorbate has no effect on fermentation, the rheological characteristics of the dough, or the appearance or taste of the finished product. Adding a small amount of potassium sorbate during dough preparation eliminates the need for ice when baking products at high temperatures. Potassium sorbate can therefore be easily used by bakers without affecting their usual process.

[0063] These observations were confirmed in the field, outside the laboratory, where it was determined that the ideal potassium sorbate content in the dough was approximately 0.05% by total flour weight. Satisfactory results were obtained with values ​​ranging from 0.02 to 0.07% by total flour weight.

Claims

Demands

1. Use of potassium sorbate to reduce or replace the incorporation of water in the form of ice into a dough during a bread-making process.

2. Composition comprising potassium sorbate and baker's yeast, wherein the ratio of potassium sorbate to baker's yeast is between 0.04 and 0.16 by weight.

3. Composition according to claim 2, wherein the ratio between potassium sorbate and baker's yeast is between 0.07 and 0.13, preferably 0.1 by weight.

4. Composition comprising potassium sorbate, enzymes, ascorbic acid and a carrier, wherein potassium sorbate is present in proportions ranging from 4 to 35% by weight of the composition.

5. A juxtaposed preparation comprising the composition according to claim 4 and a baker's yeast, wherein said baker's yeast is present in proportions 5 to 20 times greater by weight than potassium sorbate.

6. Composition or preparation juxtaposed according to any one of claims 2 to 5, wherein said baker's yeast is of the species Saccharomyces cerevisiae.

7. Use of the composition or preparation juxtaposed according to any one of claims 2 to 6 in a bread-making process.

8. Breadmaking process comprising a step in which potassium sorbate and baker's yeast are added to a dough comprising flour and water, wherein the potassium sorbate is present in proportions representing 0.02 to 0.07% by weight relative to the total flour contained in the dough, and the baker's yeast is present in proportions ranging from 0.3 to 1% by weight relative to the total flour contained in the dough.

9. A process according to claim 8, wherein less than 50%, preferably less than 30%, even more preferably less than 10% of the total water present in the paste is in the form of ice.

10. A method according to claim 8 or 9, wherein the temperature of said paste is between 25 and 40°C.