Improver and breadmaking method for precooked loaves stored without freezing
AssigneeLesaffre Et Compagnie
InventorsFrançois Blareau, Pascal Bonnardel, Davy De Bleser, Richard Wentworth
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Abstract
The present invention relates to a breadmaking improver useful in a method for producing a cooked loaf by the final cooking of a precooked loaf stored without freezing. It also relates to an improved breadmaking method that implements the use of this improver. The improver of the invention enables the precooked loaf to be stored at ambient temperature or at positive low temperature for a period ranging up to one month without the freshness and taste qualities thereof being impaired. The method of the invention is useful for all types of loaves, in particular large loaves, the weight of which may reach 2 kg.
Claims14
A breadmaking improver comprising:
- a. an enzyme composition consisting of:
- between 50 and 200 ppm of antistaling maltogenic exoamylase,
- between 50 and 500 ppm of amyloglucosidase,
- between 1 and 20 ppm of alpha amylase, and
- between 10 and 80 ppm of xylanase,
- b. between 50 and 300 ppm of ascorbic acid,
- c. between 0.1 and 4% of pregelatinized wheat flour, and
- d. between 0.05 and 0.5% of malted wheat flour,
- wherein enzymes in the breadmaking improver consist of said enzyme composition, and
- wherein concentrations of said contents are expressed in baker's percentages,
- said breadmaking improver allowing storage of precooked bread dough without freezing at room temperature for up to 7 days or at 4° C. for up to 1 month.
A method for making baked bread comprising the steps of:
- preparing precooked bread dough with ingredients comprising flour, salt, baker's yeast, water and a breadmaking improver, said breadmaking improver comprising:
- a. an enzyme composition consisting of:
- between 50 and 200 ppm of antistaling maltogenic exoamylase,
- between 50 and 500 ppm of amyloglucosidase,
- between 1 and 20 ppm of alpha amylase, and
- between 10 and 80 ppm of xylanase,
- b. between 50 and 300 ppm of ascorbic acid,
- c. between 0.1 and 4% of pregelatinized wheat flour, and
- d. between 0.05 and 0.5% of malted wheat flour,
- wherein enzymes of the ingredients with which the precooked bread dough is prepared consist of said enzyme composition,
- wherein concentrations of said contents are expressed in baker's percentages, and
- baking the precooked bread dough to form a baked bread;
- wherein the precooked bread dough is stored without freezing at room temperature for up to 7 days or at 4° C. for up to 1 month.
Dependencies are inferred from the claim text.