Use of potassium sorbate in bread-making

Abstract

The present invention relates to the use of potassium sorbate to decrease, or even replace, the incorporation of ice into a dough during bread-making at high temperatures. The present inventors have demonstrated that the addition of a small amount of potassium sorbate helps to slow down the fermentation activity of bread-making yeasts under conditions that make it possible to dispense with the addition of ice. The present invention relates to different 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 the fermentation activity and thus replace the action of ice.

Description

Description Title: 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 high-quality products with the visual and organoleptic properties required for marketing and consumption. Living organisms such as the yeasts and fermenting bacteria used for dough fermentation are particularly sensitive to temperature conditions. Excessive temperatures 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 as a replacement for all or part of the water in order to slow down the activity of the baker's yeast, 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 storage conditions (room size, hygiene standards, etc.) and usage (laboratory size) of ice blocks. Managing ice stocks is therefore generally cumbersome and costly.

[0005] Therefore, there is a real need for alternatives that eliminate the need for ice in breadmaking at high temperatures. 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 managed to demonstrate that adding a small amount of potassium sorbate when preparing dough greatly reduces or even eliminates the need for ice when baking products under high temperature conditions.

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

[0008] Introducing 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 is introduced into the dough in very small quantities, specifically 5 to 20 times less than the amount of baker's yeast used. It is this specific ratio between the amount of potassium sorbate and yeast that slows down 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 be advantageously mixed into a compound that is then incorporated into the dough during preparation. This type of preparation is commonly referred to as "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 designated 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 are added in a juxtaposed preparation. According to this aspect, the present invention also covers a juxtaposed preparation comprising the aforementioned bread improver composition and a baker's yeast, wherein said baker's yeast is present in proportions 5 to 20 times greater by weight than 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 content of the dough, and the baker's yeast is present in proportions ranging from 0.3 to 1% by weight relative to the total flour content of the dough. The dough used in this process may advantageously comprise less than 50%, preferably less than 30%, or even less than 10% of its 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 is readily available from specialized suppliers. Potassium sorbate is already used in breadmaking as a preservative. The concentrations used in these applications are generally quite high (around 0.1 to 0.5% by weight of the total 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 ice form 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 to add water in the form of all or part of ice, i.e., in a solid form (for example, as blocks or powder), during dough preparation. 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 in this context makes it possible to reduce to less than 50%, preferably to less than 30%, even more preferably to less than 10%, or even to 0% the amount of water added in the form of ice when preparing the dough.

[0020] The term "dough" here refers to a mixture of bread flour and water used to make baked goods such as bread, brioche, and pastries. Preparing bread dough typically involves mixing bread flour with water and possibly salt. A skilled baker knows the correct proportions of ingredients to use when making dough from a given type of flour. Dough typically consists of 50 to 70% bread flour and 30 to 50% water.

[0021] The term "bread flour" here refers to any flour that can be used to make bread; that is, any flour containing sufficient gluten to be suitable for bread making. Examples of bread flours include wheat, rye, spelt, and einkorn flours.

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

[0023] A direct method involves a single kneading and virtually 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 stage, called "DOUGH", in which the SPONGE obtained after the above fermentation is combined with the remaining flour, water, and other dough ingredients. The resulting mixture is kneaded, divided, placed in a mold, fermented, and then baked.

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

[0028] The potassium sorbate used in the present invention can typically be supplied as 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 along 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" here refers to any yeast traditionally used for fermenting bread products. 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 milled, Candida boidinii, Candida robusta, Pichia saitoi, Kazachstania, and mixtures thereof. In a specific 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] Liquid yeasts 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 approximately 92%.

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

[0035] The ratio of potassium sorbate to baker's yeast is between 0.04 and 0.16 by weight. Preferably, the ratio of potassium sorbate to baker's yeast is between 0.07 and 0.13, preferably around 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 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. In this case, the potassium sorbate will be incorporated into a dough improver. Such a mixture will typically include potassium sorbate along with 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, β-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 with the formula CBHSOB. It is very commonly used in the food industry under the reference "E300" and can be readily obtained from specialized 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 thereof.

[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 mixture will typically be added to the dough along with the baker's yeast. According to this embodiment, the improver and the yeast will be added as a separate 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 two combined preparations in which the active ingredients are physically separated for simultaneous or sequential use / addition. Thus, within the framework 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 preparations mentioned above are typically used in a bread-making process. They are typically added to the flour and / or directly to the mixture containing 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 can be between 25 and 40°C, for example between 28 and 30°C.

[0053] The invention will now be illustrated in more detail through 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 shown in Table 1. The percentages are presented as baker's percentage, that is, as a percentage of the total weight of flour in the dough:

[0056] [Table 1]:

[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 processed 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] [Table 2]

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

[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. Therefore, potassium sorbate can be easily incorporated by bakers without affecting their usual processes.

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

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.

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