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US 8,802,182 B2Granted
Bread-making improver
AssigneeLesaffre Et Compagnie
InventorsPascal Julien, Marie-Pierre Lejeune-Luquet, Eric Schubert
Life of this patent
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Abstract
A solid breadmaking improver whose dry matter consists essentially of one or two water-soluble food ingredients and at least one enzyme. The solid improver contains ascorbic acid and results, after dispersion of 10 g of improver in 100 g of distilled water, in liquid having a pH of 3.8 to 7.0, said liquid improver being obtained by dispersion of the solid improver in an aqueous phase.
Claims33
A method for preparing, in a bakery, a liquid bread-making improver, the method consisting of:
- dispersing a solid bread-making improver in water;
- wherein the liquid bread-making improver obtained is enzymatically stable for 24 to 48 hours following preparation when stored in liquid form at a temperature below 10° C.;
- and
- wherein said solid bread-making improver:
- consists of ascorbic acid, at least one enzyme and at least one water-soluble food ingredient,
- wherein the at least one enzyme is selected from the group consisting of amylases, hemicellulases, glucose oxidases, amyglycosidases, lipases, phospholipases, sulfhydryl oxidases, peroxidases, and any combination thereof, and
- wherein the at least one water-soluble food ingredient is selected from the group consisting of carbonates, phosphates, acetates, lactates, citrates, malates, fumarates, propionates, L-cysteine monohydrochloride, sodium chloride, and any combination thereof;
- has a dry matter content greater than or equal to 80% by mass, said dry matter consisting of ascorbic acid, the at least one enzyme and the at least one water-soluble food, wherein the dry matter consists of at least 90% by mass of the at least one enzyme and the at least one water-soluble food ingredient and at most 10% by mass of ascorbic acid;
- and
- wherein dispersing 10 parts by weight of said solid bread-making improver in 100 parts by weight of distilled water results in a liquid having:
- a pH of 3.8 to 7.0;
- and
- a buffer power such that the addition of 1 ml of 1N HCl to 110 g of said liquid produces a pH variation less than or equal to 0.5.
10 more elements
A solid bread-making improver, wherein said solid bread-making improver:
- consists of ascorbic acid, at least one enzyme and at least one water-soluble food ingredient,
- wherein the at least one enzyme is selected from the group consisting of amylases, hemicellulases, glucose oxidases, amyglycosidases, lipases, phospholipases, sulfhydryl oxidases, peroxidases, and any combination thereof, and
- wherein the at least one water-soluble food ingredient is selected from the group consisting of carbonates, phosphates, acetates, lactates, citrates, malates, fumarates, propionates, L-cysteine monohydrochloride, sodium chloride, and any combination thereof;
- has a dry matter content greater than or equal to 80% by mass, said dry matter consisting of ascorbic acid, the at least one enzyme and the at least one water-soluble food, wherein the dry matter consists of at least 90% by mass of the at least one enzyme and the at least one water-soluble food ingredient and at most 10% by mass of ascorbic acid;
- and
- wherein dispersing 10 parts by weight of said bread-making improver in 100 parts by weight of distilled water results in a liquid having:
- a pH of 3.8 to 7.0;
- and
- a buffer power such that the addition of 1 ml of 1N HCl to 110 g of said liquid produces a pH variation less than or equal to 0.50.
6 more elements
Dependencies are inferred from the claim text.