KNEADABLE BREAD IMPROVING ADDITIVE AND A METHOD AND THE USE THEREOF

Abstract: The invention relates to a kneadable bread improving additive comprising a fat fraction, a particle fraction and if necessary water, said particle fraction consisting of at least two components in particle form, which components are selected in addition to sugar from a group which comprises meal of cereals and/or of leguminous plants, glutens, starches, milk derivates, and in which the weight ratio of the particle frac­ tion / added fat fraction lies between 75 : 25 and 50 : 50, and preferably between 60 : 40 and 50 : 50, and the consistency of which is substantially not dependent on temperature when this is between 5-30 degrees C; preferably the fat fraction has an even melting range between 5-30 degrees C. Further the invention relates to a packaging comprising the bread improving additive in according to the invention in a dosed quantity which is geared as a whole to a determined bread preparation formula, and to a method for manufacturing said bread improving additive, whereby the particle fraction and the fat fraction are mixed in quantities to form a homogen­ eous mixture such that the weight ratio of the powder fraction / fat fraction lies between 75 : 25 and 50 : 50, and preferably between 60 : 40 and 50 : 50, and the homogeneous mixture has a consistency which is substantially not dependent on temperature when this is between 5-30 degrees C. Finally the invention relates to the use thereof.

Description: The present invention relates to a kneadable bread improving additive. Bread improving additives are employed in order to provide particular flour and meal qualities, which are dependent among other things upon the harvest, with an optimal dough and bread quality per bread type geared to the baker and consumer. The known bread improving additives can be divided into two classes: Class I Powders Powder form bread improving additives contain a maximum of approximately 22% fat. Class II Sticky pastes a) Pastes with a fat content greater than 50% and a water content smaller than 10% b) Pastes with a fat content greater than 30% and a water content of between 20-40% (emulsion cream) The added fats are liquid or plastic and give the end product its paste-like characteristics. What is understood by fat does not therefore include emulsifiers because they are usually in powder form, with the exception of E471. A number of drawbacks attach to the use of both the known sticky pastes and the powder form bread improving additives, for example in relation to the choice of fats, emulsifiers and the ratio powder/fat which is dependent on processing properties, which drawbacks originate in the typical preparation methods. The British patent specification 897.381 describes a dough bleaching product which takes the form of a paste or floury mixture. This known product is emulsified with water prior to being added to the dough. This product cannot be kneaded, because there is no question here of a product which has a lipid phase in which solid particles are absorbed. The French patent specification 1.108.041 and the Belgian patent specification 425.198 both describe bread improving additives which contain in addition to fat a particle fraction which comprises glucose, namely dextrose, lactose and mannitol. These bread improving additives therefore do not meet the requirements of contemporary bread preparation formulas. The invention has for its object to provide a new bread improving additive which is dough-like and kneadable, feels "dry" to the touch and is substantially without the drawbacks referred to in respect of current past-like and powder form bread improving additives, and which furthermore can, because it is kneadable, be easily and homogeneously distributed in the bread dough. This is achieved according to the invention because the kneadable bread improving additive comprises a fat fraction, a particle fraction and if necessary water, the particle fraction consisting of at least two components in particle form, which components are selected in addition to sugar from a group which comprises meal of cereals and/or of leguminous plants, gluten, starches, milk derivatives, and in which the weight ratio of the particle fraction/ added fat fraction lies between 75 : 25 and 50 : 50, and preferably between 60 : 40 and 50 : 50, and the consistency of which is substantially not dependent on temperature when this is between 5-30 degrees C. The bread improving additive according to the invention is kneadable and sliceable, hardly sticks and causes less oil discharge onto the packaging material. Furthermore the kneadable bread improving additive possesses a substantially constant consistency between 5-30 degrees C, and preferably 5-25 degrees C. It is favourable that the fat fraction has an even melting range between 5-30 degrees C. The ratio powder fraction / fat fraction is critical because a further increase in the ratio leads to a less plastic product, and a further decrease of the ratio leads to a product that is too soft and therefore difficult to package and process. In addition the ratio is dependent on the quality of the flour to be used, which itself depends among other things on the harvest, and on the type of bread to be manufactured. A favourable even melting range can be obtained if the fat fraction contains mono- and di-glycerides of fatty acids, preferably the emulsifier E471. Such an emulsifier has been introduced on the market by Grindsted, among others, under the trade name DIMODAN P. Adding of lecithin (up to approximately 2%) has a favourable effect on the ratio powder fraction / fat fraction, because when lecithin is used more powder can be absorbed into the bread improving additive and this has a positive influence on consistency, particularly in the long term. A further improvement in consistency can be obtained if the fat fraction contains hard fats, such as hardened palm oil (fractions), fish oil, beef fat, milk fat. In the bread improving additive according to the invention, meal (or flour) of soya beans, wheat, rye, peas and the like can be used as particle form component for meal of cereals and/or leguminous products. As starches can be used corn starch, wheat starch, potato starch and the like. Appropriate milk derivatives are for example powdered milk, powdered whey, powdered buttermilk and caseinates. The powder fraction can if required contain salt and in addition vital glutens. The kneadability of the bread improving additive according to the invention is examined using a Farinograph from Brabender (Duisburg, FRG). A Farinograph was charged with 300 g bread improving additive, and the kneading friction at 25°C was monitored as function of time by measurement of power imput and expressed in BU (Brabender units). Paste-like bread improving additives from the classes IIa and IIb exhibited no kneading friction (0-5 BU). The bread improving additive according to the invention exhibited an initial kneading friction of 130 BU and a steady-state kneading friction of 45 BU. The bread improving additive according to the invention has been tested for storage life. The consistency of the bread improving additive remained unchanged for at least one year at a storage temperature of 30 degrees C. In addition no microbic activity was observed, since the bread improving additive is substantially lacking in water. After storage for approximately four months at a storage temperature of 45 degrees C there occurred no oxidization worthy of mention. Since the kneadable bread improving additive according to the invention is kneadable and sliceable and moreover essentially does not cause greasy hands in use, it is highly suitable for use in the bakery. Its consistency furthermore makes it possible to package the bread improving additive according to the invention charge-wise depending on a particular preparation formula. The invention further relates to a method for manufacturing the bread improving additive according to the invention and to the use of same for preparation of a particular type of bread and a package as defined in claims 11 and 12. The following table gives a number of preparation formulas for the bread improving additive that can be used for manufacture of particular bread types with use of the bread improving additive according to the invention. Baking trials yielded good results, especially with respect to the crumb structure, crumb colour and palatability.

Claims: Dough like and kneadable bread improving additive comprising a fat fraction, a particle fraction and if necessary water, said particle fraction consisting of at least two components in particle form, which components are selected in addition to sugar from a group which comprises meal of cereals and/or of leguminous plants, gluten, starches, milk derivatives, and in which the weight ratio of the particle fraction/ added fat fraction lies between 75 : 25 and 50 : 50, and preferably between 60 : 40 and 50 : 50, and the consistency of which is substantially not dependent on temperature when this is between 5-30 degrees C. Bread improving additive as claimed in claim 1, characterized in that the fat fraction has an even melting range between 5-30 degrees C. Bread improving additive as claimed in claims 1 or 2, characterized in that the fat fraction comprises E471. Bread improving additive as claimed in claim 3, characterized in that the concentration of E471 amounts to 5-20% by weight of the added fat fraction. Bread improving additive as claimed in claim 1-4, characterized in that the bread improving additive contains lecithin. Bread improving additive as claimed in any of the foregoing claims, characterized in that the fat fraction contains hard fats, such as hardened palm oil (fractions), fish oil, beef fat, milk fat. Bread improving additive as claimed in any of the foregoing claims, characterized in that the cereals and/or leguminous plants comprise soya beans, wheat, rye, peas. Bread improving additive as claimed in any of the foregoing claims, characterized in that the starches comprise corn, wheat and potato starches. Bread improving additive as claimed in any of the foregoing claims, characterized in that the milk derivatives comprise powdered milk, powdered whey, powdered buttermilk, caseinates. Bread improving additive as claimed in any of the foregoing claims, characterized in that the bread improving additive contains salt. Packaging comprising the bread improving additive as claimed in any of the claims 1-10 in a dosed quantity which is geared as a whole to a determined bread preparation formula. Packaging as claimed in claim 11, characterized in that the dosed quantity is 2-40% relative to flour. Method for manufacturing a bread improving additive as claimed in claims 1-10, whereby the particle fraction and the fat fraction are mixed in quantities to form a homogeneous mixture such that the weight ratio of the powder fraction / fat fraction lies between 75 : 25 and 50 : 50, and preferably between 60 : 40 and 50 : 50, and the homogeneous mixture has a consistency which is substantially not dependent on temperature when this is between 5-30 degrees C. Method as claimed in claim 13, characterized in that the fat fraction has an even melting range between 5-30 degrees C. The use of a bread improving additive as claimed in claims 1-10 or 13 and 14 for preparing bread, such as hard bread, white bread, brown bread, milk bread, soft rolls, wholemeal bread and/or fruit bread.

Inventors: SONNEVELD, GERRIT CORNELIS
Applicants: SONNEVELD B.V., SONNEVELD, GERRIT CORNELIS
Application year: 1987
Main classification: A21D2
IPC codes: A21D2