Note: Descriptions are shown in the official language in which they were submitted.
21 ~1 06~
Ba~ery product
The subject of the present invention is a panet-
tone-type bakery dough, the bakery product obtained by
baking this risen dough, and its use for the preparation
of a product filled with a sweet or savoury filling.
A panettone dough is traditionally prepared in
two steps, the first consisting in m;Y;ng some of the
ingredients with a reactivated leaven and then in fer-
menting thia mixture, and the second consisting in m;Y;ng
together the rest of the ingredients. Such a dough may
thus be composed of a mixture of 6-10% of reactivated
panettone leaven, 25-37% of wheat flour, 8-20% of water,
8-20% of sugars, 0-4% of invert sugar, 3-13% of egg yolk,
7-13% of An;~l or vegetable fat, 0-1% of powdered
skimmed milk, 0.5-1.5% of malt, 0.5-3.5% of emulsifying
agents and 0.1-1% of salt, for example (Brot and
Backwaren, 3, p. 68, 1989).
This dough is then subjected to a second fermen-
tation, and is then baked in order to give a sweet
Viennese-type bakery product, known as panettone, having
a characteristic leaven flavour, an airy, soft and
elaatic texture, and the property of not turning stale
under packaging for at least 6 months at room temperature
(Dictionnaire des industries alimentaires, J.M. Clement,
1978, Masson).
However, such a Viennese-type bakery product
cannot easily be filled with a savoury filling.
Similarly, the texture of the panettone is
aerated by several air bubbles elongated in a favoured
direction, and thus has a unidirectional elasticity. It
would, however, be advantageous to obtain a panettone
having an elastic texture in all directions.
In addition, the property of the panettone not to
turn stale very much depends on the composition of the
dough. Notable modifications of its composition, for
example the fact of replacing a large part of the water
by milk and of reducing the sugar content, are liable to
disrupt the two traditional fermentations of the dough,
and thus to give a Viennese-type bakery product which no
21~tO~
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longer has the properties described above. The reason for
this is that milk and sugar, for example, are known to be
limiting factors in traditional fermentations.
Furthermore, it is also known that the fact of
adding a lot of milk to a dough increases the staling
property of the bakery product which results therefrom
(Tallinna Poluetehnilise Instituudi Toimetised, 383,
63-70, 1975). Thus, a panettone comprising a large
proportion of milk is in all probability liable to lose
itæ property of not turning stale under packaging for
several months at room temperature.
Finally, traditional panettone dough is rela-
tively elastic and sticky, which means that it cannot be
æhaped but has to be placed in a mould 80 that it does
not spread out during the final fermentation and the
baking. It would, however, be advantageous to be able to
shape it and thus to work it in a traditional dividing-
balling machine.
The aim of the present invention is to propose a
panettone-type bakery dough cont~; n; ng a large amount of
milk and which may be shaped, and a panettone-type bakery
product cont~;n;ng a large amount of milk, having a soft
consistency, an elastic texture, a neutral taste, and the
property of not turning stale under packaging for an
extended period of time at room temperature or at refrig-
erated temperature.
To this end, the panettone-type bakery dough
according to the present invention comprises a mixture of
25-37% of wheat flour, 7-13% of ~n;~-l or vegetable fat,
300.5-1.5% of malt, 0.5-3.5% of emulsifying agents, 0.1-1%
of salt, 8-15% of egg yolk, 10-16% of leaven, less than
6% of sugars, at least 10% of whole or ski = ed milk, and
water to a total water content in the said dough of
15-25%.
35In the rest of the description the percentages
are given by weight.
The expression "panettone-type bakery dough"
means a dough which results from a traditional process
for the preparation of a panettone dough and in which
21S10~
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certain ingredients are present in a traditional propor-
tion, for example 25-37% of flour, 0-4% of inverted
sugars, 7-13% of fats, 0-1% of whole or skimmed milk
powder, 0.5-1.5% of malt and 0.5-3.5% of emulsifying
agents.
Similarly, the expression "panettone-type bakery
product" means a bakery product which results from the
baking of a panettone-type dough which has risen before-
hand for 6-10 hours at 28-32C in an atmosphere of 80-95%
relative humidity, for example.
In addition, the expression "bakery product
having the property of not turning stale" refers to the
fact that the texture of the packaged product does not
dry out or harden over time, due to a rearrangement of
the starch molecules in the product.
Finally, the term "invert sugar" means a mixture
in equal parts of fructose and glucose, which has a
humectant power. And the term "sugar" is understood to
mean glucose, fructose and/or sucrose, for example.
Thus, according to the present invention, it has
been possible to obtain a panettone-type dough which can
be shaped, that i8 to say that it can be worked in a
traditional dividing-balling machine and can also be
placed on a plate without a mould while still ret~;n;ng
a uniform development during fermentation and baking.
Furthermore, this dough which has risen before-
hand and has then been baked for 15-20 min at 160-200C,
for example, gives a bakery product of the bread or bread
roll type, having an even softer texture than that of
panettone, an elasticity in all directions, a neutral
taste in comparison with that of panettone, which allows
it to be filled with sweet or savoury fillings, and the
property of not turning stale under packaging for at
least 4 months, at room temperature or at refrigerated
temperature, that is to say of the order of 4 to 14C.
Thus, according to the present invention, a
panettone-type dough is prepared in a traditional manner,
this dough comprising a mixture of 10-16% of leaven,
8-15% of egg yolk, less than 6% of ~ugars, at least 10%
21~1 06~
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of whole or sk;mm~ milk, and water up to a total water
content in the said dough of 15-25%, it then being pos-
sible for the rest of the ingredients to vary in tradi-
tional proportions without, however, influencing the
desired qualities of the dough and of the baked product.
In particular, the leaven has preferably been
reactivated in a traditional manner before being used for
the preparation of such a dough. Hence, a panettone
leaven stored at 4-12C may be reactivated, in the form
of a lump of pre-baked dough comprising water, flour and
the active flora, by m; Y; ng some of this leaven with two
parts of flour, and then by ~;ng water until a total
water content of 35-40% is reached. The mixture thus
prepared may then be kne~ed for about 3-7 min and can
next rise for about 3-4 h, at 26-30C and at 85-95%
relative humidity. The lump of pre-baked dough thus
obtained may then be sub~ected to two successive mixes
and fermentations as described above, for example. A
leaven reactivated by three successive mixes and fermen-
tations is preferably used.
The composition of the leaven flora is complex.
It appears that 4 species play an important role in
fermentation, namely Saccharomyces cerevisiae, Saccharo-
myces exiguus, Lactobacillus brevis and Lactobacillus
sanfrancisci. The leaven flora preferably comprise at
least 10 times more microorganisms of the genus
Lactobacillus than of microorganisms of the genus
Saccharomyces.
The panettone-type dough according to the present
invention is subsequently prepared according to a tradi-
tional process for the preparation of panettone dough.
This process may thus consist of first m; Y; ng the reacti-
vated leaven with all of the water, some of the flour,
some of the milk, some of the sugar, some of the fats,
some of the egg yolk, and some of the emulsifying agents
of the dough composition according to the present inven-
tion.
This first mixture or lump of pre-baked dough,
kneaded for about 8-12 min for example, may thus comprise
2 1 ~1 0 6~
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all of the sugar, all of the water, 60-72% of the milk,
60-80% of the flour, less than 35% of the fat content and
less than 35% of the egg yolk of the dough according to
the present invention. The other ingredients may vary in
traditional proportions. This lump of pre-baked dough may
finally rise for 10-14 h, at 26-30C and in an atmosphere
of 85-90% relative humidity, for example. The volume of
the lump of pre-baked dough may then increase 3- to
3.5-fold relative to its initial volume.
In a second kneading step, the rest of the
ingredients may be added to the risen lump of pre-baked
dough. Preferably, the order of addition of the ingredi-
ents is well defined and they are above 20C in tempera-
ture. For example, the rest of the flour may first be
added, the mixture ~neA~ed for 3-7 min, then the rest of
the ingredients are added and the mixture is kneaded for
3-7 min. A dough having the composition of the dough
according to the present invention is thus obtained.
In particular, the whole or skimmed milk used as
ingredients may be a fresh milk or a reconstituted milk,
that is to say an aqueous suspension comprising 7-12% of
whole or skimmed milk powder.
In addition, the dough may also comprise 1-3% of
powdered whole or skimmed milk, preferably added during
the second kneA~;ng.
Similarly, the dough according to the present
invention may comprise a humectant chosen from invert
sugar and salt, alone or in combination, in an amount
such that it imparts a water activity (Aw), equivalent to
that of a filling product, to the bread which results
from the baking. Thus, invert sugar may be combined in an
amount of 2-3% and salt in an amount of 0.5-1.5%, for
example. Preferably, 2.2-2.5% of invert sugar and 0.9-1%
of salt may be combined in order to obtain an Aw of 0.9
at 10C. The dough may thus additionally comprise 1-3% of
powdered milk in combination with a humectant chosen from
invert sugar and salt, alone or in combination.
Similarly, it is preferred to add a large part of
the fats and of the egg yolk only during the second step
- 6 - ~ 06~'
of preparation of this dough, in order to avoid excessive
disruption of the first fermentation of the mixture,
which plays an important role in the quality of the final
dough. These successive additions of ingredients, fol-
lowed by kne~;n~ operations, also allow the starch andthe gluten to swell, resulting in the impermeabilization
of the dough. This facilitates the retention within the
dough of the CO2 produced by fermentation.
Finally, the dough of the present invention may
be divided into 20-50 g balls, for example by a tradi-
tional dividing-balling machine. The balls of dough may
thus be placed on metal plates without moulds and made to
rise for 7-8 h at 28-32C in an atmosphere of 85-90%
relative humidity, for example. During this phase, the
balls may then double in volume. A risen panettone-type
dough is thus finally obtained.
Thi risen dough may then be baked in an oven for
15-20 min at 160-200C, for example. A panettone-type
bakery product is thus obtained.
20The bakery product according to the present
invention has all the qualities de~cribed above, in
particular a texture composed of fine, closely packed,
small to medium-sized, round air bubbles, having thin
walls, and imparting an elasticity in all directions to
the product.
Furthermore, this bakery product may be used for
the preparation of a product filled with a savoury or
sweet filling. The overrun cream described in
EP 93100249.7 may preferably be chosen as sweet filling.
As savoury filling, it i8 also possible to use ham and
cheese, which may be in the form of cream, alone or in
combination.
The examples below are given by way of illustra-
tion of the dough and of the panettone-type bakery
product according to the present in~ention. These
examples are preceded by a test for determination of the
Aw of the bakery product according to the present inven-
tion, by a comparative example of the dough of the
present invention, and by two tables respectively
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describing the nutritional aspect and the preparation of
the doughs presented in Examples 1 and 2 and in the
comparative example.
Test
The water activity is defined as the ratio
between the partial vapour pressure of water at the
surface of a sample and the vapour pressure of pure water
at the same temperature. The Aw may, however, be deter-
mined indirectly by measuring the equilibrium relative
humidity reached in a closed chamber at constant temper-
ature.
To do this, a 2-3 g sample of bakery product is
closed inside a leaktight container placed in a room
thermostatically regulated to 10C (Novasina,
Switzerland). The empty space around this sample reaches
at equilibrium, after 30-60 min, the same Aw value as the
æample. The electronic sensor, mounted in the closing lid
of the container then measures the humidity of this empty
æpace by means of an electrolytic resistance.
Comparative example
A traditional panettone dough is prepared in the
manner described in Table 2 below. Dried raisins and
candied fruit are added to this dough in an amount of
21 parts per 79 parts of dough, and the dough is then
left to rise and baked in a conventional manner.
The panettone obtained has a characteristic
fruity, leaven aroma, a sweet taste, an elastic texture
in a plane perpendicular to the direction of rising of
the dough, and a harder texture than that of a panettone-
type bakery product. The air bubbles of the crumb are
elongated and 2-8 mm in longitudinal size. These air
bubbles are less closely packed than those of a panet-
tone-type product according to the present invention, and
their walls are also thicker.
Furthermore, this panettone can be stored at room
temperature under packaging for at least 6 months without
turning stale.
Finally, the nutritional aspect of this panettone
iæ described in Table 1 below.
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Table 1
Composition per Example 1 Example 2 Comparative
100 g of bakery example
product
Energy (kcal) 408 406 393
Proteins (g) 7.3 8.0 6.8
Lactic proteins (g)1.0 1.2 0.4
Lipids (g) 20.4 20.0 16.8
Carbohydrate~ (g) 48.8 48.4 53.7
Ash (g) 2.8 2.0 1.1
Calcium (mg) 64 75 43
2 ~ o 6 ~
g
Table 2
Preparation of the leaven Example 1 Example 2 Comparative
example
Leaven 1
Initial leaven 0.223 0.273 0.168
Water 0.200 0.242 0.150
Flour 0.446 0.538 0.334
0.869 1.053 0.652
Leaven 2
Leaven 1 0.869 1.053 0.652
Water 0.744 0.897 0.557
0 Flour 1.654 1.994 1.237
3.267 3.944 2.446
Leaven 3
Leaven 2 3.267 3.944 2.446
Water 2.648 3.192 1.981
Flour 5.885 7.094 4.403
11.8 14.23 8.83
Preparation of the douqh
First kne~i~q
Leaven 3 11.8 14.23 8.83
Flour 26.1 22.8 26.6
Water 7.1 3.78 12.29
Milk 7.2 10.91
Sugar 5.9 5.55 5.56
Butter 4.1 3.5 3.64
Egg yolk 3.30 4.55 3.64
Emulsifying agents 1.73 1.50 1.56
67.23 66.82 62.11
Second kneadinq
First mixture 67.23 66.82 62.11
Flour 8.4 8.03 8.94
Butter 7.9 6.7 5.29
Egg yolk 6.4 8.45 7.8
Water - - 2.66
Milk 2.9 3.04
Malt 0.9 0.91 0.93
Salt 1 0.95 0.36
Emulsifying agent 1.57 1.3 1.84
Milk powder 1.5 1.4 0.93
Invert sugar 2.2 2.4 3.82
Sugar - - 5.12
Flavourings - - 0.21
Total 100.000 100.000 100.000
2lslo~
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Example 1
A panettone-type dough is prepared, comprising a
mixture of 11.8% of reactivated leaven, 34.5% of wheat
flour, 7.1 % of water, 10.1% of milk, 9.7% of egg yolk,
3.3% of emulsifying agents, 12% of fats, 5.9% of sugars,
1.5% of powdered milk, 0.9% of malt, 2.2% of invert sugar
and 1% of salt. The proportions of the various ingredi-
ents are described in Table 2 above, for each step of the
preparation of the dough.
This dough is prepared in a traditional manner as
follows. Firstly, the panettone leaven stored at 10C in
the form of a lump of pre-baked dough is reactivated by
mi Yi ng one part with two parts of flour and by adding
water until a total water content of 40% is reached. The
mixture is then kneaded for about 5 min, and then rises
by fermentation for about 3 hours 30 min at 28C and at
90% relative humidity. The lump of pre-baked dough thus
obtained is then subjected to two identical successive
mixes and fermentations, as described in Table 2.
In a second stage, some of the ingredients are
added to the reactivated lump of pre-baked dough, as
described in Table 2. The mixture then rises for 12 hours
at 28C, in an atmosphere of 90% relative humidity. The
volume of the lump of pre-baked dough increases about
3.5-fold relative to its initial volume.
The rest of the ingredients are then mixed into
the lump of pre-baked dough, by first adding the flour
and kneading the mixture for about 5 min, and then by
adding the rest of the ingredients and kneading the
mixture for about a further 5 min. A dough having the
composition described above is thus obtained, which dough
is then left to stand for about 15 min.
After st~n~ing, this dough is next divided into
portions and then into 25 g balls by a traditional bakery
dividing-balling machine. These balls are next simply
placed on a flat metal plate and then left to rise in a
traditional manner. The balls of dough double in volume.
The risen balls of dough are next baked at 185C
for 17 minutes. A panettone-type bakery product is then
2~1 06~
- 11 -
obtained.
This panettone-type bakery product has a neutral
ta~te, that is to say one which is both sweet and
~avoury, which may thus go with savoury or sweet fill-
ings. Furthermore, the characteristic aroma of leaven i8barely perceptible.
The texture is also very soft. The elasticity of
the texture is present in all directions. Finally, the
air bubbles of the crumb are relatively round, are from
1-3 mm in diameter, are also relatively closely packed,
and have relatively thin walls.
This panettone-type bakery product also keeps
well at room temperature under packaging for at least 4
months without turning stale.
Finally, the nutritional aspect of this product
is described in Table 1 above.
Example 2
A panettone-type dough is prepared, this dough
comprising a mixture of 14.23% of leaven, 30.8% of wheat
flour, 3.8% of water, 13.95% of milk, 13% of egg yolk,
2.8% of emulsifying agents, 10.2% of fat, 5.55% of sugar,
1.4% of powdered milk, 0.91% of malt, 2.4% of invert
sugar and 0.95% of salt.
In order to do this, the leaven, the dough and
the panettone-type bakery product are prepared in the
same manner as that described in Example 1. The amounts
of ingredients added in each step are described in Table
2 above.
The bakery product obtained has the same charac-
teristics as those described in Example 1. The nutri-
tional aspect of this product i8 described in Table 1
above.
Example 3
The panettone-type bakery product of Example 1 i8
filled with a sweet overrun cream described in Patent EP
93100249.7. This cream has an Aw of 0.9 at 10C.
Example 4
The panettone-type bakery product of Example 1 is
filled with a traditional meat paste.
~ S i 06~J
- 12 -
Example 5
The panettone-type bakery product of Example 1 is
filled with a traditional cheese cream.
