How to store baked bakery products

Abstract

The present invention relates to a method for producing mold-resistant baked bakery products, which comprises a step of baking dough obtained by a sponge dough-type bread-making method using a poolish containing 20 to 55 g / L of ethanol, preferably 35 to 50 g / L of ethanol, and which comprises a step of applying a solution containing a live leaven and / or live yeast to the surface of the baked bakery products after the baking step.

Description

Detailed Description of the Invention

[0001] The present invention relates to a method for producing baked bakery products that allow them to be stored for long periods without the appearance of mold.

[0002] The object of the present invention is to provide professional and consumer mold resistant baked bakery products that can be stored for several weeks without deterioration of appearance, taste and flavor and without the addition of non-natural products.

[0003] Bread or baked bakery products are susceptible to mold growth during storage, especially if they contain low or no sugar and if they are sold in slices. Mold appears after several days of storage.

[0004] Mold is due to pollutants always present in the air of the bakery, which deposit on the slices of bread. Some molds produce toxins that are harmful to health if ingested. For this reason, it is often essential to add mold inhibitors or antifungal agents, such as, for example, acetic acid or acetates, propionic acid or propionates, and sorbic acid or sorbates, to the composition of bread during its production, and more specifically to the composition of sliced ​​bread intended for long-term storage. Other preservatives traditionally used in the food sector are benzoic acid and benzoates, p-hydroxybenzoic acid esters or p-hydroxybenzoate esters (also called PHB or parabens). Generally, mold inhibitors are weak acids and / or weak acid salts, and the expression "mold inhibitor" refers to all of these products. This includes all weak acids, which are also used as acidifiers.

[0005] These anti-fungal or anti-mold agents are non-natural preservatives. More and more consumers today are looking for products that do not contain preservatives. The "clean label" trend is very popular, so there is a need to avoid non-natural preservatives.

[0006] Alcohol is also sometimes sprayed onto or injected into baked products for its anti-fungal properties, however, this addition of alcohol results in products that are not suitable for children and some people who cannot absorb alcohol.

[0007] These antifungal agents have various inhibitory effects on baker's yeast. In fact, the one most used in breadmaking is calcium propionate. It has a mild but definite inhibitory effect on baker's yeast. Its use results in a longer proofing time for bread and a more porous crumb.

[0008] Bread, called "pain de mie" in France and "sandwich bread" in the United States, is a sliced ​​bread containing fat and sugar. It is intended to have a long shelf life. For this purpose, the addition of mold inhibitors is necessary. The same applies to brioche, milk bread, buns or other bakery products intended for a long shelf life.

[0009] Generally, sandwich breads or buns are produced by the indirect bread making process.

[0010] Indirect methods of bread making include a first pre-fermentation step using flour, water and yeast from the entire recipe. In French bakery terminology, this first pre-fermentation step is called yeast leaven or poolish or sponge, depending on the consistency of the dough. These indirect methods with baker's yeast pre-fermentation are rarely used in France, but are the main method in the United States (USA). The above steps correspond to the formation of a yeast leaven (a pre-ferment in the form of a paste-like mass for alcoholic fermentation with yeast), better known by the US term sponge.

[0011] The sponge refers to the first pre-fermentation step of the flour, generally at least 40% of the total recipe, and the majority of the yeast and water used in the total recipe. The term dough (in French "pa^te") corresponds to the entire bread-making process (the last step before the baking of the bread).

[0012] The advantage of the pre-fermentation step is that it enables the yeast to produce a suite of metabolites that improve the taste and texture of the resulting bread, generally more so the sponge contains a higher percentage of flour from the overall recipe.

[0013] This pre-fermentation step is intended to maximize the development of the yeast's fermentative potential. Yeast is considered to be very sensitive to the environment during the first 45 minutes of fermentation (Baking Science and Technology, EJ Pyler, Vol. 2, p. 629; see also Standard Methods, p. 591). Therefore, it is a general rule to add the mold inhibitor or mold inhibitors during the second step of bread-making, i.e. during the dough step. This second and last step includes the traditional bread-making process, i.e., including in particular the kneading of all ingredients (e.g. flour, water, salt, yeast, poolish, etc.), the division of the dough, shaping and molding, the final rise or proofing time in the oven, and baking. Thus, the mold inhibitor or mold inhibitors are generally added during the step defined above as the dough step.

[0014] The use of mold inhibitors in bread and other yeast-raised products has the problem that, while they inhibit undesirable molds, they also inhibit yeast cells, resulting 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 during the dough step and never during the sponge or liquid culture starter step, since it is during this first step that the inhibitor is most likely to have a detrimental effect. However, this method too is beginning to show its limitations.

[0016] The use of these non-natural inhibitors is inappropriate in the current "clean label" fashion. Furthermore, even if alcohol has proven antifungal activity, its use is not suitable for everyone. Vinegar is one of the few "clean label" alternatives, but it is less effective.

[0017] Among other measures for combating mold, mention may be made of those described in WO2009 / 097333 and those described in US2003 / 0161911.

[0018] The preservation method proposed by WO2009 / 097333 consists of applying a composition containing live yeast onto the product to be preserved. This application may be carried out by any means immediately before packaging the product to be protected. However, the preservation period by this method is at most 21 days.

[0019] US2003 / 0161911 describes yeast strains intended for producing bread from doughs containing at least 5% sugar. US2003 / 0161911 also describes a corresponding bread-making process that makes it possible to obtain bread with an ethanol level of less than 1.5% (w / w), which provides sufficient resistance against mold growth.

[0020] The above mentioned solutions are not entirely satisfactory insofar as they do not meet the market needs in terms of the shelf life of bread, especially sliced ​​loaves, and can make the baker's job more complicated. Professional and consumer demands are becoming more stringent and require the production of sliced ​​loaves that can have a good shelf life of several weeks without the addition of non-natural products, while preserving all their properties and organoleptic characteristics.

[0021] Through numerous experiments, the inventors have found that when bread is produced by a method including a step of baking (cooking) a dough obtained by a sponge-dough type bread-making method, and the bread is treated by applying (spreading) a composition containing a live leaven and / or live yeast to its surface, the appearance of mold on sliced ​​loaves such as French sandwich bread or American bread is delayed to a considerable extent.

[0022] Summary of the Invention A method for producing a baked bakery product having mold resistance is proposed, comprising the steps of baking a dough obtained by a sponge dough type bread making method using a poolish containing 20-55 g / L ethanol, preferably 35-50 g / L ethanol, and applying on the baked bread a composition containing a live leaven (living leaven) and / or live yeast (living yeast). According to an advantageous embodiment of the invention, said poolish is mixed with all the baking ingredients in a kneading step.

[0023] According to another embodiment, the method comprises applying a live leaven composition and / or a live yeast composition on the surface of the baked bakery product, and using a polish containing 20 to 55 g / L of ethanol, preferably 35 to 50 g / L of ethanol, The use is proposed for retarding the appearance of mould on said baked bakery products, especially when said baked bakery products have been sliced.

[0024] According to yet another aspect, the present invention relates to a baked bakery product, preferably sliced, having a shelf life of at least 21 days, preferably at least 28 days, and free of non-natural additives.

[0025] DISCLOSURE OF THEINVENTION The present invention relates to a method for producing a baked bakery product having mold resistance, comprising the steps of baking a dough obtained by a sponge dough-type bread-making method using a poolish containing 20 to 55 g / L of ethanol, preferably 35 to 50 g / L of ethanol, and applying a composition containing a live leaven and / or live yeast onto the baked bread.

[0026] This method is particularly useful for baked bakery products that contain sugar and fat, such as sandwich bread or American bread. Often these baked bakery products are provided to customers in the form of packaged, sliced ​​products. It is important that they are shelf-stable for several weeks.

[0027] In the sense of the present invention, "preservation" means that the organoleptic properties of the baked bakery product are maintained at room temperature for at least 21 days, preferably at least 28 days, without mold growing on the surface of the baked bakery product.

[0028] The application of live leavening and / or live yeast after the baking step, in combination with the indirect method of Polishing, can increase the shelf life of the baked bakery products while retarding mold formation.

[0029] The terms preferment or poolish or sponge are used interchangeably below.

[0030] Even if the ethanol content in the polish used in the process according to the invention is high, it has no effect on the sensory properties of the final baked bakery product. Most or even most of the ethanol evaporates during the baking process. The ethanol content after the baking process is of the order of a few % (w / w), typically 0.4-3% (w / w), preferably 0.5-1.5% (w / w).

[0031] According to one embodiment of the present invention, said polish is obtained by fermenting a composition comprising flour, water, and optionally sugar and / or enzymes with at least one yeast selected from the group comprising wine yeast, brewer's yeast and / or baker's yeast. According to the present invention, "Polish containing 20-55 g / L ethanol, preferably 35-50 g / L ethanol" means a polish that produces 20-55 g / L ethanol, preferably 35-50 g / L ethanol during fermentation of a composition comprising flour, water, and optionally sugar and / or enzymes with wine yeast, brewer's yeast and / or baker's yeast.

[0032] The wine, brewer's and / or baker's yeast used for the fermentation of the composition comprising flour, water and, optionally, sugar and / or enzymes may be referred to as "pre-fermentation yeast". Preferably, this pre-fermentation yeast is a yeast obtained by culturing a Saccharomyces strain, preferably a Saccharomyces cerevisiae strain. Mention may be made, for example, of the following commercially available products: 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, Hirondelle Bleue compressed yeast, Hirondelle Or compressed yeast.

[0033] According to one embodiment of the present invention, the duration of the polish making process, i.e. the fermentation time, may be similar to the conventional duration of the pre-fermentation step according to the sponge dough method, i.e. 3 to 12 hours, but may also be longer. This duration is generally at least 4 hours, or at least 8 hours, or even at least 12 hours. This duration may be up to 24 hours. As an example, a duration of 18 hours, preferably 16 hours, may be mentioned. As a further example, a duration of 4 hours may be mentioned. However, if the time is too short (less than 3 hours), the preservation effect may not be optimal. However, it is clear that for economic reasons, a duration of more than 24 hours is not recommended.

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

[0035] In particular, the amount of flour in the polish is 20-65% of the total flour, preferably 25-55% of the total flour, more preferably 30% or 50% of the total flour. If it is less than 20%, the mold prevention effect may be insufficient.

[0036] The method of production according to the invention comprises the step of applying a composition comprising a live leaven and / or live yeast onto the surface of the baked bakery product.

[0037] According to one embodiment, the composition applied onto the surface of the baked bakery product may comprise a live leaven and a live yeast. According to yet another embodiment, the composition applied onto the surface of the baked bakery product may comprise a live leaven or a live yeast.

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

[0039] According to one embodiment of the invention, the leaven used is a leaven of bread flour, such as wheat flour, hard wheat flour, rye flour, white rye flour or buckwheat flour.

[0040] According to another embodiment of the present invention, the liquid live fermentation seed composition has a viscosity of 1200 to 1900 cm 2 The liquid leaven is applied onto the surface of the baked bakery product in a proportion of 2 to 8 g, preferably 3 to 7 g, and even more preferably 4 to 6 g of liquid leaven per total surface area of ​​the baked bakery product, said liquid leaven having a dry matter content of 15 to 20%.

[0041] In the live yeast composition according to the invention applied on the surface of the baked bakery product, the yeast may be the same as or different from that used in the poolish, said yeast being wine yeast, brewer's yeast and / or baker's yeast.

[0042] Preferably, this yeast is obtained by culturing a Saccharomyces strain, preferably a Saccharomyces cerevisiae strain, for example the following commercial products may be mentioned: 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, Hirondelle Bleue compressed yeast, Hirondelle Or compressed yeast.

[0043] According to yet another embodiment of the present invention, the liquid live yeast composition has a viscosity of 1200 to 1900 cm 2 The liquid composition is applied onto the surface of the baked bakery product in a ratio of 2 to 8 g of the liquid composition, preferably 3 to 7 g of the liquid composition, and even more preferably 4 to 6 g of the liquid composition per total surface area of ​​the baked bakery product, and the ... 7 ~10 10 Live yeast in amounts of the order of 10 CFU / L, preferably 9 It has live yeast in amounts on the order of CFU / L.

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

[0045] The live leaven composition and / or the liquid yeast composition may be applied (painted) by any known means, such as spraying or dipping. The preferred means is spraying.

[0046] The process according to the invention is exclusively suitable for the production of sourdough bread, sandwich bread, milk bread, milk loaf, brioche, buns or any other long-shelf-life product.

[0047] In particular, the baked bakery products produced according to the method of the present invention are intended to be packaged in paper packages or food-grade plastic film packages.

[0048] According to one particular embodiment, the method of the invention further comprises the steps of packaging the baked bakery product and spraying a live leaven composition and / or a live yeast composition into the package before it is sealed.

[0049] According to another aspect, it is proposed to apply a live leaven composition and / or a live yeast composition onto the surface of a baked bakery product as well as to use a polish containing 20 to 55 g / L ethanol, preferably 35 to 50 g / L ethanol, to delay the appearance of mould on said baked bakery product, in particular when said baked bakery product is sliced.

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

[0051] According to another embodiment, the poolish used is a poolish that has been fermented for at least 4 hours, preferably 8 hours, even more preferably 12 hours.

[0052] According to another embodiment, said live leavening composition and / or said live yeast composition may further be sprayed into the sealed packaging in which it is stored.

[0053] According to yet another aspect, the present invention further relates to a baked bakery product, preferably sliced, having a shelf life of at least 21 days, preferably at least 28 days, and free of non-natural additives.

[0054] According to another embodiment of the invention, said baked bakery product, preferably sliced, is selected from sourdough bread, sandwich bread, milk loaf, milk bread, brioche, bun, or any other long shelf life product.

[0055] According to one embodiment of the present invention, the baked bakery products are sliced ​​and packaged in a sealed package, either in a paper package or in a food-grade plastic film package.

[0056] The baked bakery product may be produced by the methods described above.

[0057] The invention will now be explained in more detail with the aid of the following examples, given purely for illustrative purposes, and with the aid of the drawings in which:

[0058] Figure 1 FIG. 1 is a chart showing the shelf life of loaves produced according to Example 1.

[0059] Figure 2

[0023] FIG. 2 is a chart showing the shelf life of loaves made according to Example 2.

[0060] Figure 3

[0023] FIG. 3 is a chart showing the shelf life of loaves made according to Example 3.

[0061] Figure 4

[0023] FIG. 4 is a chart showing the shelf life of loaves made according to Example 4.

[0062] Figure 5

[0023] FIG. 5 is a chart showing the shelf life of loaves made according to Example 5.

[0063] [Example] [Example 1] The reference method used by the applicant is the sponge dough method, in which the sponge and dough steps have the following characteristics:

[0064] Using this method, four batches (bakes) of sandwich bread were produced, each batch containing eight sandwich loaves. The first batch is a reference batch without poolish. In this batch, alcohol was sprayed onto the baked sandwich loaves at a rate of 4 g per baked sandwich loaf. The other three batches are according to the invention, each using a different yeast in the poolish, namely: Batch 1: yeast marketed by Lesaffre under the name Safoeno UCLM S377, Batch 2: yeast marketed by Lesaffre under the name Safbrew T58, Batch 3: yeast marketed by Lesaffre under the name Safbrew F2.

[0065] The baked sandwich loaves resulting from each of these batches of polish are then sprayed with Livendo® LVBD leavening composition.

[0066] "Hirondelle bleue®" compressed yeast (hereinafter LP HB) was used in the dough for all batches. Ibis Violet® improver is a bread improver marketed by Lesaffre. Ibis Violet® consists of an emulsifier, which gives better loaf volume and dough shelf life. "Enz Pro 404" is a commercial mixture of α-amylase and amyloglucosidase.

[0067] The materials used in each step are as follows:

[0068] [Table 1]

[0069] Ferment the poolish at 30°C for 16 hours.

[0070] (Nebulization Protocol) Spray with Livendo® LVBD leavening agent using a Dubor (u with umlaut) sprayer (TSA5 Dubor manual microspray device). Sterilization precautions = sterilize grill in oven + clean hands with alcohol before handling loaves. Spray on all sides of sandwich loaves at a distance of 20-30 cm from the product. The intended total amount of leavening solution to be sprayed is about 4-5 g per loaf. The loaves are sprayed without slicing and left to humidify for 90 minutes (at core temperature T=35°C) before being individually wrapped. Store the loaves at room temperature on the bakery shelf.

[0071] (Monitoring of the Preservation Facility) The sandwich loaves are visually assessed for mold growth. The number of loaves with and without mold is recorded daily. The results are shown in Figure 1. The loaves are divided into three batches; each batch is processed, packaged and stored as in Example 1. The mold formation is observed daily with the naked eye.

[0072] The results are shown in Figure 1, which shows that loaves with poolish that were treated by spraying with a leavening agent had a longer shelf life than loaves without poolish that were treated by spraying with alcohol, regardless of the nature of the yeast used in the poolish.

[0073] [Example 2] The reference method used by the applicant is the sponge dough method, in which the sponge and dough steps have the following characteristics:

[0074] Using this method, three batches of sandwich bread were produced, each batch containing eight sandwich loaves. The first batch is a reference batch without poolish. In this batch, alcohol was sprayed onto the baked sandwich loaves at a rate of 4 g per baked sandwich loaf. The other two batches are according to the invention, each using a different leaven when sprayed onto the baked sandwich loaves, namely: Batch 1: Livendo® LVBD hard wheat leavening agent (+ yeast marketed by Lesaffre under the name Saf Instant in polish), Batch 2: Livendo® LVSN buckwheat (sarrasin) leaven (+ yeast marketed by Lesaffre under the name Saf Instant® in the polish).

[0075] "Hirondelle bleue®" compressed yeast (hereinafter referred to as LP HB) was used in the dough for all batches.

[0076] The materials used in each step are as follows:

[0077] [Table 2]

[0078] Ferment the poolish at 30°C for 16 hours.

[0079] (Nebulization Protocol) Spraying with Livendo® LVBD leavening agent and Livendo® LVSN leavening agent is performed using a Dubor sprayer (TSA5 Dubor manual microspray device). Sterilization precautions = sterilize grill in oven + clean hands with alcohol before handling loaves. Spraying is performed on all sides of sandwich loaves at a distance of 20-30 cm from the product. The intended total amount of leavening solution to be sprayed is about 4-5 g per loaf. The loaves are sprayed without slicing and left to humidify for 90 minutes (at core temperature T=35°C) before being individually wrapped. Store the loaves at room temperature on the bakery shelf.

[0080] (Monitoring of the Preservation Facility) The sandwich loaves are visually assessed for mold growth. The number of loaves with and without mold is recorded each day.

[0081] The results of the visual evaluation are shown in Figure 2. From Figure 2 it can be seen that loaves with poolish treated by spraying with a leaven have a longer shelf life than loaves without poolish treated by spraying with alcohol, regardless of the live leaven used in the spray.

[0082] [Example 3] Using the above method, three batches of sandwich bread were produced. Each batch contained eight sandwich loaves. The first batch was a reference batch without a poolish. In this batch, alcohol was sprayed onto the baked sandwich loaves at a rate of 4 g per baked sandwich loaf. The other two batches were according to the invention, using a pre-fermentation with different moisture contents (the yeast-fermented starter produced in this pre-fermentation step is called a poolish or a sponge, depending on the moisture content): Recipe and process for making poolish: (Recipe) - 100% conventional wheat flour; -Water (32℃) 100%, - Enz Pro 404 1%, - SAF Instant® Yeast 0.5%, -Glucose 10%, (process) - 24 hours of fermentation, -30°C, - no stirring, Recipe and process for making sponge: (Recipe) 100% conventional wheat flour; -Water (32℃) 50%, - Enz Pro 40 1%, - SAF Instant® 0.5%, -Glucose 10%, (process) - 24 hours of fermentation, -30°C, - No stirring.

[0083] Table 3 below shows the recipe and process for sandwich bread without poolish (control).

[0084] [Table 3]

[0085] [Table 4]

[0086] Table 5 below shows the recipe and process for sandwich bread with poolish or sponge.

[0087] [Table 5]

[0088] (Nebulization Protocol) Manual spraying of Livendo LVBD leaven is performed using a manual sprayer. Sterilization precautions = sterilize grill in oven + clean hands with alcohol before handling loaves. Spraying is performed on all sides of sandwich loaves at a distance of 20-30 cm from the product. The LVBD leaven was pre-centrifuged to prevent clogging of the sprayer nozzles. The intended total amount of leaven solution to be sprayed by the horticultural sprayer is about 4-5 g. The loaves are sprayed without slicing and left moist for 90 minutes (at core temperature T=35°C) before being individually wrapped. Store the loaves at room temperature on the bakery shelf.

[0089] (Monitoring of the Preservation Facility) The sandwich loaves are visually assessed for mold growth. The number of loaves with / without mold is recorded daily. Note: Industrial sandwich loaves traditionally have a best before date (BBD) of 21-28 days.

[0090] Visual observations were made and the results are shown in Figure 3. From Figure 3 it can be seen that regardless of the moisture content in the pre-fermentation (poolish or sponge), loaves with poolish or sponge treated by spraying with a leaven have a longer shelf life than loaves without poolish treated by spraying with alcohol.

[0091] [Example 4] The reference method used by the applicant is the sponge dough method, in which the sponge and dough steps have the following characteristics:

[0092] Using this method, two batches of sandwich bread were produced, each batch containing 8 sandwich loaves. The first batch is a reference batch without poolish, in which the baked sandwich loaves were sprayed with alcohol at a rate of 4 g per baked sandwich loaf. The other batch is according to the invention, in which a poolish inoculated with Saf Instant yeast is mixed and a solution of live yeast (a mixture of Saf Instant yeast and Saccharomyces chevalieri, each added at 0.01% w / w, diluted in water at 30° C.) is sprayed onto the baked products.

[0093] "Hirondelle bleue®" compressed yeast (hereinafter referred to as LP HB) was used in the dough for all batches.

[0094] The materials used in each step are as follows:

[0095] [Table 6]

[0096] Ferment the poolish at 30°C for 16 hours.

[0097] (Nebulization Protocol) Spraying with live yeast solution is carried out using a Dubor sprayer (TSA5 Dubor manual microspray device). Sterilization precautions = sterilize grill in oven + clean hands with alcohol before handling loaves. Spraying is carried out on all sides of sandwich loaves at a distance of 20-30 cm from the product. The intended total amount of yeast solution to be sprayed is about 4-5 g per loaf. The loaves are sprayed without slicing and left to humidify for 90 minutes (at core temperature T=35°C) before being individually wrapped. Store the loaves at room temperature on the bakery shelf.

[0098] (Monitoring of the Preservation Facility) The sandwich loaves are visually assessed for mold growth. The number of loaves with / without mold is recorded daily. The results are shown in Figure 4. Mold formation is observed daily with the naked eye.

[0099] The results are shown in Figure 4. From Figure 4 it can be seen that the loaves with poolish that were treated by spraying with a solution of yeast have a longer shelf life than the loaves without poolish that were treated by spraying with alcohol.

[0100] [Example 5] This example illustrates the synergistic effect between poolish and spraying a solution containing a live leaven onto the surface of a baked bakery product.

[0101] The reference method used by the applicant is the sponge dough method, in which the sponge and dough steps have the following characteristics:

[0102] Using this method, 4 batches of sandwich bread were produced, each batch containing 8 sandwich loaves. The first batch is a reference batch without a poolish. In this batch, the baked sandwich loaves were sprayed with alcohol at a rate of 4 g per baked sandwich loaf. In the second batch, the sandwich loaves were produced by the sponge dough method starting from a yeast marketed by Lesaffre under the name Safbrew F2, but without spraying after the baking process. In the third batch, the sandwich loaves do not contain poolish, but are sprayed with the Livendo® LVBD leavening composition after the baking process. The fourth batch is according to the invention; a poolish is produced starting from a yeast marketed by Lesaffre under the name Safbrew F2. The baked sandwich bread obtained with this poolish is then sprayed with the Livendo® LVBD leavening composition.

[0103] "Hirondelle bleue®" compressed yeast (hereinafter referred to as LP HB) was used in the dough for all batches.

[0104] The materials used in each step are as follows:

[0105] [Table 7]

[0106] Ferment the poolish at 30°C for 24 hours.

[0107] [Table 8]

[0108] (Nebulization Protocol) Spray with Livendo® LVBD leavening agent using a Dubor sprayer (TSA5 Dubor manual microspray device). Sterilization precautions = sterilize grill in oven + clean hands with alcohol before handling loaves. Spraying is performed on all sides of sandwich loaves at a distance of 20-30 cm from the product. The intended total amount of leavening agent solution to be sprayed is about 4-5 g per loaf. The loaves are sprayed without slicing and left to humidify for 90 minutes (at core temperature T=35°C) before being individually wrapped. Store the loaves at room temperature on the bakery shelf.

[0109] (Monitoring of the Preservation Facility) The sandwich loaves are visually assessed for mold growth. Mold formation is observed daily with the naked eye. The number of loaves with and without mold is recorded daily.

[0110] NOTE: Industrial sandwich loaves traditionally have a BBD of 21 to 28 days.

[0111] The results of the visual evaluation are shown in Figure 5. From Figure 5, it can be seen that the sandwich loaf with polish and no leaven sprayed and the sandwich loaf with no polish and sprayed leaven sprayed mold appears earlier than the sandwich loaf with polish and sprayed leaven sprayed. This is evidence of a synergistic effect between polish and sprayed leaven. It is the combined action of the two elements (polish + spray) that allows to increase the mold prevention effect using only natural products. [Brief description of the drawings]

[0112] [Figure 1] 1 is a chart showing the shelf life of loaves made according to Example 1. [Diagram 2] 1 is a chart showing the shelf life of loaves made according to Example 2. [Diagram 3] 1 is a chart showing the shelf life of loaves made according to Example 3. [Figure 4] 1 is a chart showing the shelf life of loaves made according to Example 4. [Diagram 5] 1 is a chart showing the shelf life of loaves made according to Example 5.

Claims

1. A method for producing a baked bakery product having mold resistance, comprising the step of baking a dough obtained by a sponge dough type bread making method using a polish containing 20 to 55 g / L of ethanol, A method comprising the step of applying a composition comprising a live leaven onto a surface of the baked bakery product after the baking step.

2. The method according to claim 1, characterized in that the polish contains 35 to 50 g / L of ethanol.

3. 3. The method according to claim 1 or 2, characterized in that the poolish is obtained by fermenting a composition comprising flour, water and, optionally, sugar and / or enzymes, with at least one yeast selected from the group comprising wine yeast, brewer's yeast and / or baker's yeast.

4. The method according to claim 3, characterized in that the yeast is obtained by culturing a strain of Saccharomyces cerevisiae.

5. A method according to any one of claims 1 to 4, characterized in that the fermentation time of the poolish is at least 4 hours.

6. The method described in claim 5, characterized in that the fermentation time of the poolish is at least 12 hours.

7. A method according to any one of claims 1 to 6, characterized in that the poolish flour represents 20 to 65% of the total flour.

8. The method according to claim 7, characterized in that the polish flour represents 30% or 50% of the total flour.

9. 9. The method according to any one of claims 1 to 8, characterized in that the fresh leaven applied onto the surface of the baked bakery product is a leaven of breadmaking flour selected from the group comprising wheat flour, rye flour or buckwheat flour.

10. The method of claim 9, wherein the wheat flour is hard wheat flour and the rye flour is white rye flour.

11. The composition of the raw fermentation seed is 1200 to 1900 cm ２ is applied onto the surface of the baked bakery product in a ratio of 2 to 8 grams of liquid leavening per surface area of ​​the baked bakery product; The liquid ferment has a dry matter content of 15-20%. The method according to any one of claims 1 to 9, characterized in that 12. The method according to claim 11, characterized in that the raw fermentation starter composition is applied in a proportion of 4 to 6 g of the liquid fermentation starter.

13. The method according to any one of claims 1 to 12, characterized in that the raw leavening composition is applied by immersion or spraying.

14. A method according to any one of claims 1 to 13 for producing sourdough bread, sandwich bread, milk bread, milk loaf, brioche or bun.

15. A method according to any one of claims 1 to 14 for producing baked bakery products intended to be packaged in a paper package or in a package made of food-grade plastic film.

16. Use of a polish containing 20 to 55 g / L of ethanol in combination with applying a live leaven composition onto the surface of a baked bakery product, characterized in that it is carried out in the manner described in claim 1, Use thereof for retarding the appearance of mold on said baked bakery products.

17. Use according to claim 16, characterised in that the flour of the poolish represents 20-65% by weight of the total flour of the bread in which the poolish is present.

18. Use according to claim 16 or 17, characterized in that the live fermented seed composition may additionally be sprayed into the sealed packaging in which it is stored.

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