DUSTING BLEND

Abstract: This invention relates to an improved dusting blend and the use of such a blend in a baking process. The improve­ ment resides in the addition of salt to the dusting blend to retard insect infestation while at the same time retaining good flowability characteristics. The dusting blend is applied to cooking or baking equipment, as a dusting powder, to prevent food or dough from sticking to the equipment. The dusting blend of this invention controls insect infestation far better than known dusting blends comprising flour or starch.

Description: This invention relates to aneimproved dusting blend and the use of such a blend in a baking process. The improvement resides in the addition of salt to the dusting blend to retard insect infestation while at the same time retaining good flowability characteristics. In the baking process, dusting flour is applied to dough at various stages so that the dough does not stick to equipment, hands or other matter. Further, use of dusting flour makes handling easy, smooth and convenient. If dusting flour is not applied, the dough is likely to tear and be damaged in normal handling or in machinery. Traditionally, bakers have used as dusting powder the same flour that is used in the baking process because it is easily available, has good handling characteristics and serves the purpose of avoiding damage to the dough. Conventional flour when used as dusting flour is a good medium for growth of pest and insect life. Unless strict sanitation and house keeping practices are followed accumulation of dusting flour in the corners and crevices of equipment such as sheeters, rollers and proof eros will serve as a refuge for infestation growth. In a small bake shop, dusting flour may be employed by taking a handful from the flour bag and spreading it. In most bakeries the dusting flour is mechanically spread for uniform and economical usage of flour. Flour is stored in a hopper from where it flows over a shaking screen with perforated holes or a type of dusting machine which has a shaker arm. The flow of flour from this machine is controlled by proper selection of screen mesh, speed of shaking and/or rotation of shaker arm. Some bakers have used starch as a dusting flour in the belief that it does not support insect life as much as baking flour does. Others have tried starch because it is felt that it has good functional properties. However, common starches are not sufficiently mobile and conseauently starch has a tendency towards bridging. Some speciality starches on the other hand flow too rapidly from the screens commonly used by bakers. Moreover, starch has not proven to be an effective retardant for insect life. As a result of the foregoing, the disadvantage of using ordinary flour and ordinary starch has been of great concern to bakers. As mentioned earlier, one of the objections of using ordinary flour as a dusting powder is that it is a good medium for growth of infestation. There are many substances which are available in the marketplace that can be used to retard insect growth but care must be exercised in selecting one that can be used for food manufacturing use. Most bakeries control their infestation by frequent cleaning and spraying of chemical substances. However, the dusting flour currently used gets collected in the corners of equipment and these corners are difficult to clean. Even periodic cleaning of equipment and sprayinghale not proved to be very effective in the corners and the collection of flour has encouraged growth of insect life. A purpose of this invention therefore has been to provide a dusting powder which will not support growth of insect life or at least retard insect growth and at the same time have flowability characteristics of uniformity and suitable rate of flow. A further purpose of this invention has been to provide a product which has good flowability characteristics for use in a bakery and be substantially free of any tendency towards sticking, bridging or caking and capable of being used with standard dusting equipment. This invention relates to an improved dusting blend for application to baking and cooking equipment and material, to prevent dough from sticking to said equipment the improvement residing in said dusting blend comprising salt in a quantity sufficient to retard insect infestation while at the same time not adversely affecting fermentation during the baking process. The invention further relates to a method of retarding insect infestation in an area used for cooking or baking which method comprises using the dusting blend of this invention as a dusting powder for cooking or baking equipment. There were several experiments conducted to determine the level of salt which does not undesirably affect the baking process or taste. The reason for this is that it was found that salt retards the fermentation process, can inhibit the desired effect of avoiding stickiness and can result in a salty taste being imparted to the finished baked goods. Testing indicated that up to 208 by weight of salt was functional and that a level of up to 12E salt did not show any noticeable differences in taste on the baked product and use of salt up to a level of 12t in the dusting process was not detrimental to the fermentation process. In addition to mixing flour and salt to form the dusting powder, additional components can be added to enhance flowability or retard or inhibit the formation of mould. A component which may be added to the dusting powder of this invention to reduce stickiness and enhance flowability is starch. Starch can be used along with flour or salt ör may even replace the flour such that a starch and salt mixture is used as a dusting powder. Suitable starches include corn starch or wheat starch. Suitable alternatives to starch could be rice flour. A component which may be added to the dusting powder of the invention to inhibit mould.formation is calcium or sodium propionate. Alternatives to these could be substances such as potassium sorbate, sodium diacetate, ascorbic acid and propionic acid. The salt used in the dusting flour mix could be in almost any form although too coarse a salt could detract from good flowability characteristics. Fine salt at 325 mesh and flour salt of 60 mesh have been used with good results. Dried flour is capable of working better in the dusting flour blend than undried flour because moisture in undried flour is absorbed by the salt resulting in more stickiness than if dried flour was used. Examples relating to flowability characteristics It is known that flowability characteristics depend upon type of product, moisture content, particle size and chemical properties particularly related to water holding and fat absorption. Flowability can be measured in terms of viscosity, mobility indexes and various other empirical means. A purpose of this invention is to provide a product that will flow uniformly through screens commonly used by bakers irrespective of other physical characteristics, it was decided to use an actual screen as the test medium. A screen with an opening of 1/64th of an inch and a shaker arm rotating at 60 shakes per minute was chosen and installed in the lab to measure the rate of flow. A test model was set up and tried with flours actually used in the trade and by a comparison of results, established that a product which has a flow rate of 220-300 g per minute through the test model is the one that would be most suitable for use in bakeries as far as rate of flow is concerned. Example 1 Dusting blends were made up in the lab. These were made by blending flour, corn starch, sodium propionate and salt. Salt was used at 6%, 9% and 12% levels (all parts by weight). These 3 mixtures were used to evaluate effect of salt on the baking process. Bread dough was made using standard procedures and after mixing, dough was divided into 3 equal portions. One portion was made up by using a dusting flour blend containing 6% salt, the second portion by using dusting flour blend containing 9% salt and the third portion by using dusting flour blend containing 12% salt. Very liberal amounts of dusting flour were used at the following stages in the baking process: a) after scaling out of the mixer b) after dividing and rounding c) at moulding d) on pans at proofing The breads made with the 3 above dusting flour blends were evaluated by an expert panel of 3 judges. The result of the tests indicated that 6 and 9% salt levels in the dusting blend did not show a substantial effect on the baking process or in the taste of the bread produced. It was observed that with 12% salt in the dusting blend, doughs were a little sticky and one of the judges noticed a little salty taste in the bread made with 12% salt in the dusting blend. Example 2 Regular Keynote* flour (bakery patent flour) was used as a control for determining flowability characteristics. A regular bakery sifter with the following dimensions was used as a test model. Dimension 15" x 4 1/2" (380 x 115 mm) Screen' Size 13 3/4" X 1 1/2" (350 x 38 mm) Nesh Opening 1/64" (0.4 mm) Shaker Arm Speed 60 shakes per minute *Trade mark 2000g of Keynote* flour was put in the teSt model and the shaker arm started. Keynote* flour (bakery patent flour) was allowed to flow. The flour was collected for 5 minutes to determine the rate of flow. Several tests were done and a record of the amount of flour collected in 5 minutes was noted. Flour collected in 5 minutes varied from 1277 g to 1335 g or 255 g to 267 g per minute. Field test experience indicated that flour with a flow rate significantly different from Keynote* will not be preferred. Therefore it was established that a preferred flow rate target for the dusting blend of this invention, as measured by the test equipment, to be between 220-300 g per minute. Example 3 Large scale batches were made to establish if the lab tests were confirmed by field tests regarding flowability. At the same time these batches were subjected to infestation studies. Keynote flour was used as control for both flowability and infestation studies. Two batches were made up with the only difference being the type of flour. Control Batch 1 Batch 2 Keynote Flour Flour A (Dried) 91.75 Flour B (undried) 100% 91.75 Starch 3.00 Starch 3.00 Salt 5.00 Salt 5.00 Sodium Sodium Propionate 0.25 Propionate 0.25 Control Batch 1 Batch 2 Rate of Flow in 5 minutes 1350 g 1255g 1025g 1365 g 1160g 1000g 1350 g 1125g 1025g 1320 g 1100g 1020g *Trade mark Average per min. 269 g 232 g 203 These batches were put through field tests in a bakery. Observations indicated that Batch No. 1 performed well, had a uniform flow rate and had desirable rates of flow for dusting. Batch No. 2 flow rate was considered to be a little on the low side and Batch No. 1 was preferred. These field tests further confirmed that for good dusting flour, the flowability rate as measured by our test model should preferably be in the range of 220-300 g per minute. The Effect of Salt on Retarding Insect Infestation in Dusting Blend Having determined preferred flowability characteristics, tests were then conducted to examine the effect of salt and flour mixtures on retarding insect infestation in dusting flour. Different levels of flour salt were studied at various dosage levels (2, 4, 5, 6, 8, and 10 per cent) in the dusting blends for their effectiveness in retarding the growth of the common insect pest, the confused flour beetle - Tribolium confusum. Under optimal environmental conditions, after seven weeks the artificially inoculated samples showed that population levels decreased by more than 50% at the 8 per cent salt level. After 14 weeks the remaining insect level was approaching zero. Dusting blends were prepared both in the lab- oratory and in the plant containing flour, corn starch, calcium propionate, and different levels (2, 4, 6, 8, and 10 per cent) of salt. Tests were carried out inoculating both dried and undried flours. There was no significant difference between the two types as far as supporting insect life. That is to say the moisture level in the dried flour was not reduced to the extent that it affected the metabolic or reproductive abilities of the insects. Tests were conducted utilizing flour salt (60 mesh) and fine salt (325 mesh). As shown in the results a greater reduction in the number of insects occurred utilizing the fine salt in as much as the dispersibilit factor was greater. .':'itial poation of insects was secured from the Research Station, Agriculture Canada} London, Otario. Eggs, larva, and young adults (1 month pld) of the Tribolium species were used to conduct these tests. Subseauent culturing, sub-culturing, transferring, etc was performed at Robin Hood Multifoods Inc. The confused flour beetle was chosen for this experimental work as it is a general feeder on farinaceous foods and is undoubtedly the worst insect pest as regards prepared cereal foods. It is coonnly found in flour mills, warehouses, and bakeries and tends to infiltrate parts of equipment and machinery. The insects were reared on a medium containing whole wheat flour and brewer's yeast in a climatically controlled environment at 250C where sufficient quantities of air and moisture were prevalent. Sub-culturing was done every two to th-ee months onto fresh media. Both larva and young adults were artificially inoculated into dusting blends containing various levels of salt and enumerated at varying intervals (7, 8 and 14 weeks). Table 1 representing a first experiment showed that a dusting flour blend with 10 per cent salt present not only prevented the growth of insects but dehydrated them to the extent that a total kill was evident. In this case the control sample showed more than a 6-fold increase in the larva population (25 to 166), whereas the adult population remained relatively stable at 60 insects. The next experiment was designed to establish the threshold level of salt required to retard insect multiplication. Table 2 shows the effect of salt on insect life at 2 per cent increments from a level of 2 per cent to 12 per cent (by weight). From this table we can see the 8 per cent salt level has a marked effect on the multiplication of the Tribolium species. After seven weeks the larva population also decreased (from 30 to 10) although it began to increase after that seven week period. This increase is not significant in that no additional salt was added whereas conditions in the bake shop would necessitate a daily application of salt such that the overall salt concentration over time would increase above 8 per cent. Table 3 shows that larva and adult populations at both 5 and 8 per cent levels of salt were killed off. Neither flour salt (60 mesh) or fine salt (325 mesh) as a complete medium would support insect life. Calcium propionate, another component in the dusting flour blend would not support insect growth, whereas corn starch would support the growth of Tribolium species "as shown by the increase in larva from 60 to more than 100 and adult level being marginally higher. It will be understood that while in the foregoing specification, embodiments of the invention have been described in detail, these details are not limiting and changes may be made in these details, by those skilled in the art, without departing from the spirit of the invention especially as defined in the following claims. Throughout this specification, including the claims, references to mesh sizes are to United States Standard mesh sizes, and references to dried flour are to flour having less than 14% moisture content. Such flour normally has a moisture content between 5 and 12%. The term "baking and cooking" in respect of equipment, area, process and material is used to include equipment, areas, processes and materials used for and in the cooking and baking process in its entirety, including the preparatory stages. TABLE 1 Larva Live Flour Beetle Live Dead Population Larva Population Flour Flour Beetle at T=0 Popula- at T=0 Beetle Population tion at Population at T=8 wks T=8 wks at T=8 wks I. Dusting Blend 10% salt undried flour - prepared in 25 0 60 0 66 the laboratory II. Dusting Blend 10% salt dried flourprepared in the 25 0 60 0 63 laboratory III. Dusting Blend 10% salt dried flour - 15 0 15 3 18 Plant IV# Undried Flour - Control 25 166 60 60 7 TABLE 2 DUSTING BLEND - RESULTS FOR INFESTATION INHIBITION Blend 383-1 383-2 383-3 383-4 383-5 383-6 383-7 383-8 383-9 Flour 1000g 997.5g 987.5g 977.5g 957.5g 937.5g 917.5g 897.5g 877.5g Calcium 0 2.5g 2.5g 2.5g 2.5g 2.5g 2.5g 2.5g 2.5g Propionate Salt 0 0 10.0g 20.0g 40.0g 60.0g 80.0g 100.0g 120.0g Total 1000g 1000g 1000g 1000g 1000g 1000g 1000g 1000g 1000g Larva Population at T=0 30 30 30 30 30 30 30 30 30 Live Larva Pop. At T=7 wks 58 60 35 32 26 54 10 20 15 T=14 wks > 1000 > 2000 > 2000 > 1000 > 1000 > 800 80 150 51 Live Flour Beetle Population at T=0 60 60 60 60 60 60 60 60 60 Live Flour Beetle Population at T=7 wks 65 54 60 77 64 40 26 28 21 T=14 wks 61 > 100 > 100 43 30 80 3 6 3 Dead Flour Beetle Population at T=7 wks 14 15 8 4 10 20 19 48 52 T=14 wks 18 19 13 38 44 35 52 71 79 TABLE 3 Live Larva Flour Beetle Live Flour Dead Flour Larva Pop. Population Population Beetle Pop. Deetle at T=0 at T=8 wks at T=0 at T=3 wks Population at T=8 wks 1. Dusting Blend (8% 60 0 60 0 104 salt) 2. Dusting Blend (5% 60 0 60 0 96 salt) 3. Dusting Blend 60 0 60 4 92 (6.5% salt) 4. Flour Batch 5773 60 > 1000 60 106 6 (control) 5. Flour Batch 5774 60 > 1000 60 98 8 (control) 6. Corn Starch 60 > 100 60 64 22 7. Flour Salt (60 mesh) 60 0 60 0 101 8. Salt (325 mesh) 60 0 60 0 60 9. Calcium Propionate 60 0 60 0 60

Claims: What we claim is: 1. A method of inhibiting insect infestation in an area used for baking or cooking, which comprises using as a dusting powder for application to baking and cooking equipment and material a dusting blend comprising salt in a proportion sufficient to inhibit insect infestation but insufficient to affect fermentation adversely. 2. The use as a dusting powder for application to baking and cooking equipment and material of a dusting blend comprising salt in a proportion sufficient to retard insect infestation but insufficient to affect fermentation adversely. 3. An improved dusting blend for application to baking and cooking equipment and material, to prevent dough from sticking to said equipment, the improvement residing in said dusting blend comprising salt in a quantity sufficient to retard insect infestation while at the same time not adversely affecting fermentation during the baking process 4. A blend as claimed in claim 3, which comprises up to 20% salt by weight. 5. A blend as claimed in claim 4, which comprises from 5% to l2O,o salt, especially 8.to 12% salty weight. 6. A blend as claimed in any one of claims 3 to 5, wherein the blend contains flour. 7. A blend as claimed in any one of claims 3 to 5, wherein the blend contains dried flour. 8. A blend as claimed in any one of claims 3 to 7, wherein the blend contains starch. 9. A blend as claimed in any one of claim 3 to 8, which comprises calcium propionate. 10. A blend as claimed in any one of claims 3 to 9, wherein the salt particle size is such that the flow rate of the blend is substantially the same as that of bakery flcur. 11. A blend as claimed in any one of claim 3 to 1O, wherein the salt is a flour salt, especially of 60 mesh size, or fine salt, especially of 325 mesh size. 12. A method ot preparing a dusting blend as specified in any one of the preceding claims which comprises mixing salt with the remaining components of the dusting blend.

Inventors: CORBEIL, ROGER, SADARANGANEY, GOBIND
Applicants: ROBIN HOOD MULTIFOODS INC.
Application year: 1982
Main classification: A21D8
IPC codes: A21D8