Note: Descriptions are shown in the official language in which they were submitted.
CA 02213021 1997-08-2
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Non-fermented, lea~ened dough
The subject of the present invention is a process
for preparing a non-fermented, leavened dough.
Traditionally, fat-rich leavened doughs of the
~andwich bread, brioche or croissant type are raised by
fermentation with bakers' yeast. These doughs are often
manufactured with long, multi-step fermentation cycles 80
as to give the dough a good aerated texture.
J.L. Riger et al. (Techniques modernes de la
biscuiterie, pâtisserie - boulangerie industrielles et
artisanales et des produits de regime [Modern techniques
of biscuit and pastry-making - industrial and small-scale
baking and dietary products] - Volume 2, pp. 381-382,
coll. DUNOD, 1968) describes a preparation of brioche
dough, in which the raising agent is made from bakers'
yeast mixed with some flour and a little warm water and
then raised for 15 min at 30-35~C, and the remaining
flour and the salt, sugar, eggs and water or milk are
mixed to a pliable dough, which is kneaded vigorously and
in which the butter is incorporated in small portions.
The raising agent is then added to the dough, which is
worked again briefly and then raised a first time for 2
to 3 h at room temperature, before being divided and
raised a second time overnight at 6~C. The dough is then
divided, shaped in a mould, raised for 30 min at room
temperature and then baked in a conventional oven at a
relatively high temperature.
Moreover, the Garnier (Pains et viennoiseries
recettes et techniques [Breads and sweet-dough prepara-
tions, recipes and techniques], p. 97 - Edt DOL~O~
1992) describes a preparation of the sandwich-bread type
dough, in which the flour, salt, sugar, milk powder and
bakers' yeast, mixed beforehand with a little water and
flour, are worked 80 as to obtain a smooth dough to which
the butter is added. The dough is then raised for 20 min
at room temperature before being shaped in a mould and
raised a second time for 60 min at room temperature.
The sandwich-bread type dough thus prepared is finally
baked in a conventional oven at a relatively high
CA 02213021 1997-08-2
temperature.
The objective of the present invention is to
provide a process for preparing a non-fermented, leavened
dough displaying physical properties and organoleptic
qualities similar to those of traditional leavened
doughs. This process has the advantage of being simple
and rapid because it does not involve any step of raising
of the dough. Furthermore, it makes it possible to
produce a dough which can be stored at low temperatures
and which can, in particular, be reheated by microwaving
while ret~; n; ng a smooth texture.
To this end, in the process for preparing a non-
fermented, leavened dough according to the present
invention, a composition contA;n;ng, per kg of flour,
10-40 g of salt, 5-50 g of raising powder, 0-350 g of
eggs, 10-700 g of fat, 5-150 g of milk proteins, 5-30 g
of an inactivated fermenting agent and 400-800 g of water
is mixed at room temperature 80 as to obtain a dough,
this dough is baked, and it is then stored at a tempera-
ture of -40~C to +10~C.
It was found, surprisingly, that the preparation
process according to the present invention, though not
involving any step of raising of the dough, enables a
leavened dough to be produced whose golden appearance and
crisp surface texture, highly cellular and smooth
internal texture and also taste and smell are similar to
those of traditional leavened doughs.
In the description hereinafter, the expression
"cooked dish" will be used, in particular, to denote
snacks or desserts.
Lastly, in the description hereinafter, the
expression "lactic yeast" will be used to denote yeasts
of the Saccharomyces kluyveromyces lactis type or yeasts
of the Saccharomyces kluyveromyces fragilis type which
have grown on a lactic culture medium such as skimmed and
deproteinized milk.
In the process for preparing a non-fermented,
leavened dough according to the present invention, a
composition cont~;n;ng, per kg of flour, 10-40 g of salt,
CA 02213021 1997-08-2~
5-50 g of raising powder, 0-350 g of eggs, 10-700 g of
fat, 5-150 g of milk proteins, 5-30 g of an inactivated
fermenting agent and 400-800 g of water is hence mixed at
room temperature 80 as to obtain a dough.
This composition may be mixed in a planetary
kneader, in particular the one marketed by Hobart,
1, Allée du ler Mai, F-77312 MARNE LA V~TT.FF, in a turbo-
mixer, in particular the one marketed by Ystral, Wettel-
brnnnerstrasse 7, D-7801 R~TTT~T~'CHTEN DOTTINGEN or in a
traditional bread-making kneader, in particular the one
marketed by ARTOFEX, 87 rue Cartier Bresson, F-93500
PANTIN.
The flour i8 preferably common-wheat flour, the-
gluten content of which is 7-13%, 80 as to obtain a dough
having a smooth texture. It can also be a mixture of
5-20% of maize or rye flour and 80-95% of common-wheat
flour, for example.
If the flour possesses a gluten content above
13%, the dough produced possesses an excessively elastic
texture on reheating by microwaving.
The fat, which improves the smooth and light
texture of the dough, in particular on reheating by
microwaving, can be sunflower oil, soya-bean oil, olive
oil, groundnut oil, palm oil, rapeseed oil, butter or
margarine, for example.
The milk proteins are preferably whey proteins,
which also play a part in the elasticity of the dough,
permitting better retention of the CO2 which forms inside
the dough as a result of the presence of the raising
powder. Furthermore, they play a part in the surface
crispness and coloration of the dough on reheating.
The inactivated fermenting agent is preferably a
heat-inactivated bakers' yeast or a heat-inactivated
lactic yeast. Its purpose is, on the one hand to develop
the characteristic taste of leavened doughs, and on the
other hand to promote the formation of a smoother, more
aerated texture of the dough. In effect, it acts on the
di~ulphide bridges of the gluten, permitting better
absorption of water and better relaxation of the gluten,
CA 02213021 1997-08-2~
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-- 4
and thus prevents the dough from ac~uiring a rubbery
texture and from drying out intensively on reheating by
microwaving.
The inactivated fermenting agent is hence a
bakers' yeast or a lactic yeast inactivated by a heat
treatment which is ~ufficient to stop the activity of
fermentation, and then dried by atomization. It can be,
in particular, the heat-inactivated bakers' yeast
marketed by Gist-Brocades N.V., Food Ingredient division,
P.B. 01, NL-260 MA DELFT or by Fould Springer, 103 rue
Jean Jaures, F-94701 MAISON ALFORD, or the heat-
inactivated lactic yeast marketed by Fromagerie Bel,
8, rue Penthievre, F-75008 PARIS, for example.
The raising powder, which permits the development
of the cellular texture of the non-fermented dough, can
be composed of an agent that evolves CO2, such as sodium
bicarbonate, and an acidifying agent such as sodium
pyrophosphate or glucono-delta-lactone, for example.
If it is desired to obtain a dough which is more
viscous and hence pumpable, sodium pyrophogphate is
preferably used as acidifying agent.
On the other hand, if it is desired to obtain a
firmer dough, glucono-delta-lactone is preferably used as
acidifying agent.
The composition can contain, in addition, 30 to
100 g of polydextrose, of maltodextrin, of powdered
lactose or of sugar such as sucrose, for example.
Preferably, in order to manufacture savoury
cooked dishes, polydextrose is used, which, from a
gustatory standpoint, does not develop a sweet taste like
a traditional sugar such as sucrose, but whose action on
the texturing of the dough i8 similar to that of a sugar.
A dough having a crisp surface texture and little
sweetness of taste, for example, can be produced in this
way.
The composition according to the present
invention contA;ning 10 to 700 g of butter or of
margarine can be mixed at room temperature, or 10 to
700 g of butter or of margarine can be incorporated in
CA 022l302l l997-08-2
-- 5
the composition at the end of the m;Ying step 80 as to
obtain a heterogeneous dough cont~;n;ng layers of fat,
and a step in which 1 to 10 folds are made can then be
performed before baking this dough 80 as to obtain a
non-fermented, leavened dough of the croissant type, for
example.
The dough is hence baked. It can be portioned out
in 20-500 g dough pieces before being baked, for example.
It can be baked in a conventional oven at 200-250~C for
0 10-45 min or in a belt oven at 190-225~C for 2-10 min,
for example. It can also be precooked in a conventional
oven at 150-200~C for 7-20 min and then transferred to a
grill at 220-260~C for 1-4 min or subjected to infrared
heating for 3-45 8, for example.
It is then stored at a temperature of -40~C to
+10~C. It may be stored in a refrigerator, a freezer or
a deep-freeze, for example.
Lastly, it is reheated, preferably by microwaving
for 20 s to 10 min, 80 as to obtain a ready-to-eat dough
with a smooth texture. It can also be reheated in a
conventional oven at 150-220~C for 10-45 min or in a
toaster for 1- 2 min, for example.
The dough thus produced may also be consumed
without reheating beforehand, for example.
During the process, pieces of meat or fish, a
sauce, whole vegetables and/or pieces thereof, cheese,
whole fruits and/or pieces thereof, spices and/or cereals
can, for example, be added to the dough before and/or
after the baking step.
The pieces of meat or fish, whole vegetables
and/or pieces thereof or whole fruits and/or pieces
thereof can be added before the baking step, during the
step of mixing of the composition, for example.
The sauce, cheese, spices and/or cereals can be
added before and/or after the baking step, for example.
If it is desired to produce a savoury cooked
dish, pieces of meat or fish, a sauce, whole vegetables
and/or pieces thereof, cheese, spices and/or cereals can,
for example, be added to the dough according to the
CA 02213021 1997-08-2
-- 6
invention.
The meat can be beef, chicken, turkey, veal, pork
or cooked pork meats such as ham, sausage or salami, for
example.
The fish can be cod, salmon, sole or hake, for
example.
The pieces of meat or fish can be added precooked
or in the raw state, for example. It is also possible to
add the meat or fish minced in the sauce, for example.
The whole vegetables and/or pieces thereof can be
tomatoes, peppers, mushrooms, maize ~eeds, onions,
carrots, garden peas, celery, beans, potatoes or
broccoli, for example.
The whole vegetables and/or pieces thereof can be
bl~nche~ or precooked before being added to the dough,
for example. It is also possible to add them in puree
form, for example.
The cheese can be Gruyère, mozzarella, Cheddar or
Emmentaler, for example.
The sauce can be mustard, tomato ketchup or a
white sauce, for example.
The cereals can be rice or pearl barley which can
be precooked, or sesame or poppy, for example.
The spices can be pepper, rosemary, sage, ginger,
thyme, pimento or cumin, for example.
If it is desired to produce a sweet cooked dish,
whole fruits and/or pieces thereof, a sauce, spices
and/or cereals can, for example, be added to the dough
according to the invention.
The fruits can be apples, pears, cherries,
pineapples or apricots, for example.
The sauce can be a vanilla sauce, a caramel sauce
or a chocolate sauce, for example.
The spices can be cinnamon or vanilla, for
example.
The cereals can be rice or pearl barley which can
be precooked, for example.
The subject of the present invention is also the
cooked dish obtained by carrying out the present process.
CA 02213021 1997-08-2~
The process according to the present invention is
described in greater detail in the non-limiting examples
below. In these examples, the percentages and parts are
given by weight except where otherwise stated.
Example 1
By means of the process according to the present
invention, a brioche-based tart is produced.
For this purpose, 1 kg of common-wheat flour,
25 g of fine cooking salt, 68 g of polydextrose, 9 g of
sodium bicarbonate, 9 g of pyrophosphate, 27 g of heat-
inactivated yeast, 305 g of eggs, 193 g of sunflower oil,
614 g of water and 91 g of whey proteins are mixed in a
planetary kneader 80 as to obtain a homogeneous dough.
This dough is then portioned out in 100 g dough
pieces which are laid out in moulds, and 10 g of blanched
peppers cut into cubes, 27 g of tomato sauce, 2.5 g of
browned onions and 2 g of aubergines cut into cubes are
arranged on these dough bases.
These brioche-based tarts are baked in a tradi-
tional oven at 220~C for 23 min, and thereafter sprinkled
with 15 g of mozzarella.
They are then stored in a freezer.
The consumer can thus arrange the brioche-based
tarts on a dish and reheat them by microwaving for 3 min
without them losing their smooth texture.
The brioche-based tarts thus reheated have the
golden appearance and crisp surface texture, highly
cellular and smooth internal texture and a taste and
smell which are similar to those of traditional brioche-
based tarts.
E~ample 2
By means of the process according to the present
invention, hot dogs are produced.
For this purpose, 1 kg of common-wheat flour,
35 g of cooking salt, 15 g of sodium bicarbonate, 33 g of
glucono-delta-lactone, 15 g of heat-inactivated yeast,
309 g of eggs, 195 g of sunflower oil, 576 g of water and
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-- 8
137 g of whey proteins are mixed in a planetary kneader
so as to obtain a homogeneous dough.
This dough is then measured out in 60 g portion~
into moulds, and 30 g frankfurter type sausages which are
coated with 3.5 g of mustard and 6.5 g of ketchup are
added to them so as to produce hot dogs.
The hot dogs thus prepared are baked in a tradi-
tional oven at 220~C for 20 min.
They are then stored in a freezer.
The consumer can thus arrange the hot dogs on a
dish and reheat them by microwaving for 40 s without them
losing their smooth texture.
The hot dogs thus reheated have a smooth dough
and the nicely crisp surface which are similar to those
of traditionally prepared hot dogs.
Example 3
By means of the process according to the present
invention, small savoury brioches are prepared.
For this purpose, 1 kg of common-wheat flour,
22 g of cooking salt, 17 g of sodium bicarbonate, 34 g of
glucono-delta-lactone, 10 g of heat-inactivated yeast,
170 g of eggs, 86 g of sunflower oil, 755 g of water and
137 g of whey proteins are mixed in a turbo-mixer 80 as
to obtain a homogeneous dough.
This dough is then measured out in 60 g dough
pieces which are baked between two teflon-coated belts
(spaced 2 cm apart) heated by electrical elements for
3 min at 220~C.
The small savoury brioches thus produced are then
stored in a refrigerator.
The consumer can thus arrange the small savoury
brioches on a dish and reheat them by microwaving for
30 s without them losing their smooth texture.
The small savoury brioches thus reheated display,
at the surface, a golden appearance and a crisp texture,
and have the highly cellular and smooth internal texture
and a taste and smell which are similar to those of
traditional brioches.
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g
~xample 4
The procedure is as described in Example 3,
except for the fact that 7 g of lardons are added to the
dough before the baking step and that the Rmall savoury
brioches are sprinkled with 3 g of grated ~mmentaler type
cheese after the baking step.
Small savoury brioches garnished with lardons and
cheese are thereby obtained, which the consumer can
arranged on a dish and reheat by microwaving for 60 s
without them losing their smooth texture.
The small savoury brioches thus reheated display,
at the surface, a golden appearance and a crisp texture,
and have the highly cellular and smooth internal texture
and a taste and smell which are similar to those of
traditional brioches. The grated cheese sprinkled on the
surface of the small savoury brioches thus prepared
~nh~n~e the crisp texture.
Example 5
By means of the process according to the present
invention, apricot-filled brioche-based tarts are
prepared.
For this purpose, 1 kg of common-wheat flour,
16 g of fine cooking salt, 70 g of sucrose, 9 g of sodium
bicarbonate, 18 g of glucono-delta-lactone, 25 g of heat-
inactivated yeast, 305 g of eggs, 193 g of sunflower oil,
614 g of water and 91 g of whey proteins are mixed in a
planetary kneader so as to obtain a homogeneous dough.
This dough is then measured out in 60 g portions,
which are thereafter placed in tart moulds.
25 g of lemon-flavoured confectioner's crème are
then poured onto the dough bases and 10 g of apricot
halves are arranged thereon.
The surface of the tarts thus prepared are
sprinkled with split ~lmon~c.
The tarts are baked in a traditional oven at
215~C for 16 min.
Lastly, they are stored in a freezer.
The consumer can thus arrange the apricot-filled
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- 10 -
brioche-based tarts on a sheet of absorbent paper and
reheat them by microwaving for 70 ~ without them losing
their smooth texture.
The apricot-filled brioche-based tarts thus
reheated have the golden appearance and crisp surface
texture, highly cellular and smooth internal texture and
a taste and smell which are similar to those of tradi-
tional brioche-based tarts.
E~ample 6
10By means of the process according to the present
invention, apricot turnovers are prepared.
For this purpose, 1 kg of common-wheat flour,
16 g of fine cooking salt, 10 g of sucrose, 17.5 g of
sodium bicarbonate, 3.4 g of glucono-delta-lactone, 15 g
15of heat-inactivated yeast, 460 g of water and 71 g of
whey proteins are mixed in a traditional bread-~k;ng
kneader 80 as to obtain a homogeneous dough. 500 g of
margarine are then incorporated in this dough in small
portions 80 as to obtain a heterogeneous dough cont~;n;ng
layers of fat.
The dough is then folded into 10 layers and cut
into 40 g pieces 3 mm thick, which are placed on baking
sheets.
25 g of lemon-flavoured confectioner's creme are
then placed on the dough bases, and 10 g of apricot
halves are arranged thereon before the dough is folded
over 80 as to produce apricot turnovers.
The top of the turnovers thus prepared is brushed
with an egg yolk and they are sprinkled with split
a-~o~
They are thereafter baked in a traditional oven
at 215~C for 16 min.
Lastly, they are stored in a freezer.
The consumer can thus arrange the apricot turn-
overs on a sheet of absorbent paper and reheat them bymicrowaving for 70 8 without them losing their smooth
texture.
The apricot turnover~ thus reheated have the
CA 02213021 1997-08-25
golden appearance and crisp surface texture, the flaky,
highly cellular and smooth internal texture and a taste
and ~mell which are similar to those of traditional fruit
turnover~.
