Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
104092~
This invention relates to bread making and, more
particularly, to oxidizing agents useful in bread making.
For many years, oxidizing agents have been used to
modify the protein in wheat flour to promote desired bread
characteristics such as large loaf volume, strong side
walls, fine grain, smooth texture, and brightwhite crumb
color. These are used in all of the conventional methods of
making bread including continuous mix, brew process, straight
dough, sponge dough, and short-time dough processes. While
many oxidizing agents have been used, the most widely used
material is a mixture of potassium bromate and potassium
iodate.
The use of iodate in bread has been criticized by
several groups because of flavour problems and possible
undesirable characteristics. Presently, the FDA permits a
total of 77 ppm. (based on flour weight) of total bromate
and iodate. In practice, bromate is used in an amount of
from two to four times the amount of iodate. - -~
Ascorbic acid has been described in U.S. Patent
No. 2,149,682 issued March 7, 1939, as an oxidant capable of ;
improving the baking strength of flour. However, the
material was seen to be unstable, apparently due to the fact
that, in marked distinction from earlier known oxidants, it
is a strong reducing agent possessing the property of being
easily decomposed by oxidation. U.S. Patent No. 2,300,439, -
issued November 3, 1942, shows one attempt at overcoming
this problem in the use of ascorbic acid. More recently, in
U.S. Patent No. 3,304,183, issued to Johnson on February 14,
1967, ascorbic acid is suggested as a reducing agent in
~ .
-2-
B
1~4~)9~1
continuous mix bread. However, it is there used for the
purpose of reducing mixing time and a conventional bromate-
iodate oxidizing agent is also employed. Johnson carefully
points out that the action of ascorbic acid is totally
different from the bromate or iodate oxidizing agents. In
fact, Johnson discloses that the use of ascorbic acid as a
replacement for bromate or iodate results in bread with
inferior characteristics and that it is only when used with
these agents that mixing time can be realized while pro-
ducing bread of acceptable quality. We have discovered,
quite surprisingly, that bromate or iodate oxidizing agent
can be effectively replaced with ascorbic acid and that
bread of excellent characteristics can be produced by -
continuous mix or by any other conventional bread making
technique. Accordingly, it is an object of the invention to
utilize ascorbic acid as an oxidizing agent for making bread -
by any conventional bread making process. It is a further ;
object to replace iodate with ascorbic acid and produce
bread by any conventional process with characteristics at
least as good as those possessed by bread made in the same
manner with iodate oxidizing agent.
Accordingly, in a first aspect, the invention is a
bread dough including wheat flour, water, leavening and an
oxidizing agent, and is the improvement wherein said oxidizing ~ ;
agent comprises particles of ascorbic acid coated with and
encapsulated within a coating of an edible, water insoluble ~-~
material having a melting point of from 130F to 155F, said
ascorbic acid being present in an amount of about 5 to 200
parts per million based on the weight of the wheat flour,
~aid water insoluble material being present in an amount
--3--
B
104~)921
of about 5 to 200% by weight based on the ascorbic acid
weight.
In a further aspect the invention is a method of
making leavened bread from a bread dough comprising wheat
flour, water, leavening, and an oxidizing agent in which
process the bread dough is baked to form a leavened bread,
and is the improvement wherein said oxidizing agent com-
prises particles of ascorbic acid coated with and encapsu- `
lated within a coating of edible water insoluble material
having a melting point of from 130F to 155F, said ascorbic
acid being present in an amount of about 5 to 200 parts per
million based on the weight of wheat flour, said water
insoluble material being present in an amount of about 5 to
200% by weight based on the ascorbic acid weight.
In a further aspect the invention is an improved
composition for use in bread making comprising an intimate -
mixture of potassium bromate particles and ascorbic acid ~ -
particles, the ascorbic acid particles being coated with and
encapsulated with an edible, water insoluble triglyceride -
having a melting point of about 130F to 155F, said ascorbic -
acid being present in an amount of about 0.04 to 8 parts by
weight based on the weight of the potassium bromate, said -
: : .-:
triglyceride being present in an amount of about 5 to 200% -
by weight based on the ascorbic acid weight.
Deta led Description
Bread is co,nventionally made by any of several ;processes in each of which the present invention can be -
utilized. Conventional processes, all of which are fully ~
:. .
~ ~4~
.: ' -
e"~ .
10409;~1
described in the literature, include continuous mix, brew
process, straight dough, sponge dough, and "short time" or
"no time" processes utilizing biochemical development of the
wheat flour dough. The use of the invention in each of
these processes is illustrated in the Examples which follow.
EXAMPLE 1
Continuous Process
The following ingredients are used for the broth
(liquid ferment) preparation:
10 Water: variable (about 68.0%)
Sugar: 8.0%*
Salt (enriched): 2.25%
Soy-dairy blend: 2.0%
Yeast food (Arkady-Trade Mark) 0.5% -
Calcium Acid Phosphate 0.1%
Calcium Propionate 0.1%
Yeast 2.5%
* all percentages herein are based on the flour weight
unless otherwise specified.
The broth is prepared in stainless steel tanks and
it ferments for 2 1/2 hours before use. At the end of the
fermentation period, the broth is transferred to a reservoir
tank. In this tank the temperature is maintained, while the
broth is fed constantly and accurately through a plate type ~`~
heat exchanger
~ -
-4a-
';''~ ':
104092~ -
to the pre-mixer. At the same time, a Merchen Feeder (Trade
Mark) continuously weighs flour which passes through a
vibrating sifter and into the pre-mixer. An oxidant solu-
tion consisting of 50 ppm.* potassium bromate and 12.5 ppm.
potassium iodate is continuously metered directly from the
tank into the pre-mixer. The oxidants may alternatively be
added to the broth tank in tablet form.
Blended liquid shortening is also metered into the pre-
mixer. The above ingredients are metered into the pre-mixer
at the rates pre-determined by the baker's formula which
typically calls for:
100.00% of flour, and ` -
3.0 % shortening blend.
From the pre-mixer the thoroughly mixed ingredients are
pumped to the developer. At the point of optimum develop-
ment, when optimum film forming and gas retaining capacity
is present, the dough is extruded, shaped, divided and
placed in pans. It is ready for proofing and baking.
The baked bread has excellent characteristics of loaf
volume, side wall strength, grain texture, and crumb color `
and is of fully acceptable commercial quality. `
E~AMPLE 2
Example 1 is followed except that the iodate is -
replaced by 12.5. ppm. of ascorbic acid in the form of -
coated particles. The coating is hydrogenated vegetable oil
having a melting point of from 142 to 148F and having the
following particle size distribution: -
*ppm. means parts by weight per million parts by weight of
flour unless otherwise specified.
. ":: ' .
-5- -
.
`` 10409Zl
Retained on 20 mesh (U.S. sieve) 2% by weight (maximum)
Retained on 70 mesh 60% by weight (minimum)
Through 100 mesh 10% by weight (maximum)
The coated ascorbic acid particles may be provided
5 by any conventional encapsulation process such as the
following:
1) U.S. Patent No. 2,970,915 issued February
7, 1961.
2) U.S. Patent No. 3,495,988 issued February
17, 1970.
3) V.S. Patent No. 2,426,762 issued September
2, 1947.
4) U.S. Patent No. 3,664,963 issued May
23, 1972.
5) U.S. Patent No. 2,978,332 issued April
4, 1961.
6) Microencapsulation as disclosed in Food
Technology November, 1973, pages 34-44
and in the patents assigned to the
National Cash Register Corporation.
The coated particles included about 50 percent by
weight of the coating material. Bread made using 25 ppm. of
the coated particles (12.5 ppm. ascorbic acid) in place of
the 12.5 ppm. iodate used in Example 1 produced bread free
of iodate and having virtually identical characteristics to ~-
the bread of Example 1. The loaf is in every way commer-
cially acceptable. -
: " '
.'-: .~'
~ -6-
X~` , '' ~ '~
1040~Z~
EXAMPLE 3
Brew Process
In this process, a brew is fermented for three or
four hours or more at 87F and kept overnight in the refrigera-
tor. The next day, all the ingredients (brew flour,shortening, sugar, milk blend, salt, yeast food, and yeast)
are mixed till optimum dough development. After that, the
dough is allowed to rest for 10-45 minutes (floor time) then
passed through the rounder and molder. Then it is proofed
and baked.
In this example, the brew has the following
formula: ~
'': '.'' ;'.- ',
.~
-6a- ~ -
"'. :' ' '~'
,' '; ;' '. ,.
104~9Zl
Water variable (20 or 30~)
Yeast 1%
Sugar 2~
Salt 1.25%
Fleischmann's Diamalt (Trade Mark) 0.5%
" Brew Buffer 0.25%
The dough has the following formula:
Brew All
Water Variable (35-45%)
Flour 100.0%
Sugar 6.0%
Yeast Food (Fermaloid - Trade Mark) 0.5
Salt 0.75~
Yeast 2.00%
Shortening 3.0%
Milk Blend 3.0%
A conventional oxidizing agent comprising 6 ppm. bromate and
6 ppm. iodate are added prior to mixing. Some of the
oxidizing agent is supplied in the yeast food which has the -
following composition (% based on weight of yeast food):
Monocalcium Phosphate Monohydrate 50.06%
Ammonium Sulphate 7.01%
Potassium Iodate 0.10%
Potassium Bromate 0.12%
Sodium Chloride 19.35%
Starch 23.36%
The bread made by this process has excellent, commercially
acceptable characteristics.
EXAMPLE 4
.
The process of Example 3 is repeated except that -~
the iodate (including that in the yeast food) is replaced
with 12.5 ppm. ascorbic acid in the form of the coated : -
capsules of Example 2. The bread produced without iodate
has excellent, commerically acceptable characteristics in
all respects comparable to the bread of Example 3. ~ -
EXAMPLE 5
. . . ___ :, . . .
Straight Dough Process. The following ingredients
are placed in a mixer and mixed to optimum development~
'": ' ,,
-7- -
, .. -:
,., , . , , .. .. , .. . , . " ~, ,, ~.. , ,., . . , ~ .. .
~¢)4~)9Z~
Flour 100.0~
Water (variable) 60-68%
Sugar 6.0%
Salt 2.25%
Yeast Food 0.5%
Shortening 3.0%
Milk - Soy Blend 3.0%
Yeast 2.5%
Then the dough is allowed to ferment for 1 1/2
hours to 2 hours. Then it is divided, passed through an
overhead proofer, rounded, and molded. Then it is ready for
proofing and baking. The bread has excellent characteris-
tics.
' `
EXAMPLE 6
Bread is made as in Example 5 except that the
iodate (including that in the yeast food) is replaced with
12.5 ppm. ascorbic acid as in Example 4. The bread produced
without iodate has excellent, commercially acceptable
qualities in all respects comparable to the bread of Example
5.
EXAMPLE 7
S~on~e Dough
Sponge ingredients are mixed for about 6 minutes ~ -
and then allowed to ferment for 4 hours. Then the sponge
. -. . :
dough is dropped to the dough mixer for remixing with the
i, :
rest of the dough ingredients. After remix, the doughs are -
run through the degasser, divider, overhead proofer, rounder
.., . -.
25 and molder. At this stage, pans with dough are placed in ;
the proof box and then baked.
The sponge and dough formulas are as follows:
,-..:.. .:, .
'1'" ' : -
. :- .- . . .
-8- -
','~.
~ ., ' -:
_, ~
', - :' '
r : .
'-' ' "
' .:
Sponge ~04~92~ Dough
Flour 62.5~ Flour 37.5%
Water (variable) 46.0~ Water 22.0~
Yeast food 0.5% Sugar 7.0%
Yeast 2.5~ Shortening 3.0%
Soy-Dairy Blend 3.0%
Salt 2.0%
Emulsifier 0.2%
Inhibitor (Ca-propionate) 0.1
The oxidizing agent (6 ppm. bromate and 6 ppm.
iodate) is incorporated in the yeast food of the sponge.
The bread has excellent characteristics.
EXAMPLE 8
Bread is made as in Example 7 except that the
iodate (including that in the yeast food) is replaced with 6
to 12 ppm. ascorbic acid as in Example 4. The bread pro-
duced without iodate has excellent, commercially acceptable
qualities in all respects comparable to the bread of Example -
7.
EXAMPLE 9 - -
Short time or no time dough processes. The ob- :
jective in these processes is to reduce or eliminate the --
bulk fermentation step in bread production for the purpose
of savings in time, manpower and equipment. This is ac- -
hieved by biochemical dough development. Its function is: -
1) to ensure adequate gas production in the
dough for proper leavening, ~
2) to contribute to flavor and aroma complex, ~- -
3) to promote dough development, and ~
4) to promote dough maturing action. ~-
These functions require the use of special addi- - -
tives such as L-Cysteine Hydrochloride, correctly balanced --
ratios of yeast nutrients, oxidants, and enzymes.
_ ~_ ' ;' ' : ' .
: ' , ,' .'
1~4~921
Standard formula and procedure for conventional or
continuous processes are used where fermentation step would
be shortened or eliminated. To obtain good quality, con-
tinuous or conventional no time bread with normal mixing and
normal proof time, the following levels of oxidants may be
used in accordance with the invention:
25-75 ppm. of potassium bromate
up to 200 ppm. of encapsulated
ascorbic acid.
Bread made in this manner in accordance with the
invention has excellent characteristics.
The size of the coated ascorbic acid particles can
vary widely. It will be recognized, however, that at the
small levels of ascorbic acid used, a rather small particle
size will be needed in order to achieve adequate distri-
bution of the ascorbic acid in the bread dough. For this
reason, it is preferred that at least 50 percent by weight
of the particles will have a particle size of between 20 and
100 mesh ~U.S. sieve size). More preferably, at least 75 -
percent will be between 20 and 100 mesh and, still more
preferably at least 85 percent. The nature of the coating ~-
can vary widely. The coated particles are preferably added
before mixing the dough or at least at one early stage of
` mixing to ensure adequate distribution. It is also believed
that some rupturing of the coating during mixing is bene-
ficial and, in fact, a good deal of the coating is apparently
.: :
ruptured during mixing. The amount of rupturing will vary,
of course, depending upon the hardness and thickness of the - .
coating and these properties can be varied at will to
achieve optimum resu]ts with any particular coating material. -~
-10-
.
1~)4~)921
The coating should, of course, be edible and water insoluble
and its only other requirement (other, or course, than being
coatable by a known encapsulating technique) is that the
coating be suitably frangible during the bread making
process to make the ascorbic acid available. Since the
mixing requirements of various bread making processes
differ, and since the hardness of individual edible and
water soluble coating materials will vary considerably, it
is not feasible to place precise limits on the amount of
thickness of coating materials useful in the present inven-
tion. Fatty materials in general having a melting point of
over 130F, and hydrogenated vegetable oils having a melting
point of from 130 to 155F, preferably 140 to 150F, in
particular, have proven eminently useful and are easily
coated by any of several conventional encapsulation tec-
hniques. For these materials, a coating amounting to about
100 percent by weight, based on the weight of the ascorbic
acid, is typical. In general, a coating weight of from
about 5 percent to 200 percent by weight, based on the
ascorbic acid weight, will be sufficient depending, again,
on the particular coating material. -
The amount of ascorbic acid that may be used is
generally up to 200 ppm. preferably from 5 to 200 ppm. based
on flour weight. Bromate can be excluded altogether, but it
is preferably used in amounts of up to 75 ppm., more pre-
ferably 20-75 ppm. As mentioned above, the iodate is
preferably excluded altogether but may be used in conven-
tional amounts, generally one half to one fourth of the
bromate and not to exceed 75 ppm. total bromate and iodate.
--11--
1~)409Zl
The ascorbic acid is conveniently utilized in
admixture with bromate and added to the dough mix in the
manner conveniently used for bromate addition. When used in
this manner, the ascorbic acid is generally used inan
amount of from about 0.04 to 8 parts of ascorbic acid per
part by weight of bromate.
-12- :-
