Taste-enhancing agent, baking doughs, breadmaking and cereal products compromising same, and use thereof as an NaCl substitute
AssigneeLesaffre Et Compagnie
InventorsCamille Dupuy, Pascal Lejeune, Jean-Jacques Muchembled
Life of this patent
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Abstract
Dry flavor enhancing agent for a cereal product and particularly for baked bakery products including yeast extract and acid fermented flour, dry enhancing agent for cereal products and particularly for baked bakery products including this dry flavor enhancing agent and their use in the preparation of cereal products and particularly doughs and baked products.
Claims12
A dough for bakery product selected from the group consisting of French type breads, baguettes, buns, special breads, non French breads comprising fatty materials or added sugars, breads obtained using the Sponge and Dough process and breads obtained using the No Time Dough method, said dough comprising:
- non-fermented cereal flour(s),
- baker's yeast, and
- a dry improving agent consisting of:
- a dry flavour enhancing agent consisting of 60% dry matter of fermented acid rye flour and 40% dry matter of a yeast extract which is an autolysate of a brewing yeast belonging to the species Saccharomyces cerevisiae having a sodium content <0.4% by mass of dry matter;
- and
- a standard improver for current French bread containing ascorbic acid enzymatic preparations,
- wherein the acid fermented flour is obtained by drying a flour fermented using lactic bacteria;
- wherein said dough has a sodium content less than or equal to 0.50% by mass with respect to the dough,
- wherein the amount of the dry improving agent is between 1.5 and 2% by mass relative to the mass of the non-fermented cereal flour(s).
A dough for bakery product presenting a taste profile with no cheese crackers notes and selected from the group consisting of French type breads, baguettes, viennoiseries, buns, special breads, non French breads comprising fatty materials or added sugars, breads obtained using the Sponge and Dough process and breads obtained using the No Time Dough method, said dough comprising:
- non-fermented cereal flour,
- baker's yeast,
- a content of added NaCl less than or equal to 1.8% by mass in proportion to the mass of non-fermented flour, and
- a dry improving agent comprising:
- a dry flavour enhancing agent consisting of 60% dry matter of fermented acid rye flour and 40% dry matter of a yeast extract which is an autolysate of a brewing yeast belonging to the species Saccharomyces cerevisiae having a sodium content <0.4% by mass of dry matter;
- and
- a standard improver for current French bread containing ascorbic acid, enzymatic preparations,
- wherein the acid fermented flour is obtained by drying a flour fermented using lactic bacteria,
- wherein the amount of dry improving agent is between 1.5 and 2% by mass relative to the mass of the non-fermented cereal flour, and
- wherein the quantity of acid fermented flour in the dry flavour enhancing agent is such that the baked product obtained after fermentation and baking of the dough has a lactic acid content in crumb equal to at least 500 ppm.
A dry flavour enhancing agent for baked bakery product selected from the group consisting of French type breads, baguettes, viennoiseries, and non-French breads comprising added sugars, said dry flavour enhancing agent consisting of 40% dry matter of a yeast extract which is an autolysate of a brewing yeast belonging to the species Saccharomyces cerevisiae having a sodium content <0.4% by mass of dry matter and 60% dry matter of fermented acid rye flour, wherein the acid fermented flour is obtained by drying a flour fermented using lactic bacteria.
Dependencies are inferred from the claim text.