Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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This invention relates to a process for the reduction
of the mixing time of yeast leavened dough compositions.
It has long been a goal of the baking industry to
reduce the work input or mixing time required to properly mix
doughs. Biological, chemical and mechanical methods have all
been employed to accomplish this objective. Very often, the
baker'~ schedule i~ primarily dependent upon mixing time, since
this determines the number of dough6 he can prepare with the
equipment available to him.
The most widely accepted theory of mix time reduction
i8 that it involves the breaking of sulfur-sulfur cross bonds
between adjacent wheat protein molecules, resulting in the
formation of sulfhydryl groups. Compounds that can readily form
sulfhydryl groups catalyze this reaction by promoting the form-
ation of sulfhydryl groups where disulfide bonds previously
existed. Among such compounds which are today co~mercially used
are cysteine, glutathione and various sulfites and bisulfite
compound~. The compounds are characterized by their ability to
effect rapid arrival time in a Farinograph curve, that is, a
rapid mixing time. On the other hand, these compounds also
impart a very rapid breakdown to the dough compositions as
evidenced by a sharp drop in the Farinograph curve, indicat-
ing poor stability.
Other compounds are known to reduce mixing time very
3harply, but are not approved as food additives, such as N-e~hyl
maleimide, thioctic acid and dithiothreitol.
An additional class of compounds known to be capable
of reducing mix time are several alpha-beta diene polyunsaturated
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compounds having conjugated double bonds, including fumaric acid,
cinnamic acid, cinnamic aldehyde, ethyl cinnamate, 1,5-diphenyl-
3-pentadiene ~nd ascorbic acid. These compounds do not exhibit
as rapid a mix time as, for example, the sulfite-type compounds
but they do exnibit slightly greater stability. The use of these
and other compound~ for this purpose is shown in U.S. patents
3,304,183; 3,551,804 and 3,556,805.
In addition, U.S. Patent 3,556,798 discloses the ad-
dition of sorbic acid or its salts to chemically leavened dough
for its mix reduction and dough handling effects. Sorbic acid
has not been suggested for use in yeast leavened dough, except as
a preservative in encapsulated or chemically combined form, be-
cause of its yeast inhibiting effect. More recently, U.S~ Patent
3,934,045 discloses that the use of sorbic acid in certain
particle sizes acts as a bread preservative in yeast leavened
doughs when used in amounts of 0.1% or more of the flour weight.
The coarse crystalline particle sizes disclosed are stated to
avoid the yeast inhihiting effect.
It is a primary object of this invention to provide an
economical process for the reduction of the mixing time of yeast
leavened dough compositions prepared by the conventional mixing
processes.
It is a further object of this invention to provide a
process for the reduction of mixing time of yeast leavened dough
compositions without sacrifice of the quality of the baked
product and without significant reduction in the sensitivity or
stability of ~he dough composition.
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It is a further object of this invention to provide a
process for the improvement of doughs prepared by the flour or
no-flour brew processes.
~t has been found that the addition of small but
5 critical proportions of sorbic acid and its salts significantly
reduces the mixing time of yeast leavened dough compositions
without adverse effect on product ~uality. In many instances,
the quality of the baked product is improved. The process of
the invention involves the addition of from 0.001 to 0.015 parts
by weight of sorbic acid or its sodium, potassium or calcium
sal-ts to a dough composition comprising 100 parts by weight of
flour, from about 50 to 70 parts by weight of water, and yeast
leavening, and developing said dough by mixing for a time signif-
icantly less than that required without the sorbic acid compound.
The present invention is applicable to conventional
mixing processes for preparing flour based baked products. It
does not achieve mix time reduction for doughs produced by the
continuous process. Conventional mixins processes generally
involve either the "straight dough" or "sponge and dough" methods.
The former is a single step process in which all of the ingred-
ients are mixed together in a single batch. A fermentation time
of about 2 to 4, or in some cases 5 hours, including time requir-
ed for final proofing, is ordinarily used. The sponge and dough
process uses two distinct steps, the sponge stage and ~he dough
stage. The sponge stage involves mixing part of the dough
ingredients and allowing preliminary fermentation. The sponge
usually comprises 50~ to 75% of the total flour, all of the
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yeast and yeast nutrients, sufficient water fox a moderately
stif f dough and dough conditioners, where used. Salt and mold
inhibitor are omitted from the sponge because they inhibi~
fermentation. Fermentation time for the sponge is from 3 to 5
hours. In the dough stage, the fermented sponge is returned to
the mixer and additional ingredients are added. These usually
include the remaining flour and water, milk solids, salt, mold
inhibitor, sugar and shortening. Fermentation time from this
point on is twenty minutes to 2 hours. The sponge method is
today the most widely used method of making bread in thi~
country. A more recent modification of the sponge method,
generally referred to as the-brew method, involves preparing a
brew or liquid pre-ferment containing the yeast, yeast nutrient,
sugar and water ^~ith or without flour, instead of a sponge, and
incorporating a portion of this along with the remaining flour
and other ingredients at the "dough" mixing stage of the sponge~
dough process. Mix time reduction and dough conditioning
problems arise particularly with the no-flour-brew process since
none of the flour has been previously exposed to the condition-
ing action of the yeast fermentation. The foregoing processes,referred to herein as the conventional mixing processes, are
described at various places in the literature, as for example,
in Baking Science and Technology, Val. II, Chapter 14, Edi~ed
by E. J. Pyler (1973). The same volume of the Baking Science
text also describes the continuous mixing process at Chapter 17.
B
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The invention has achieved mix time reductions as high
as 50% for mixing sponges and doughs to optimum development and,
in spite of the low levels of addition, consistently results in
mix time reductions of from 14 to over 30%. The resulting
doughs and baked products have a quality at least equivalent to,
and in most instances superior to the corresponding product
withou~ sorbic acid or its salts. At the very low levels used,
it produces in many cases doughs which are softer and more
relaxed. White pan breads containing the present additives have
greater specific volume and softness. The additives were also
found to extend the floor time tolerance for muffins, muffin
breads and short time dough products. The foregoing results
have been achieved at levels of sorbic acid addition well below
the level which has any measurable inhibiting effect on yeast
growth and thus the results are achieved without the prior
necessity of encapsulating, chemically combining or otherwise
modifying the sorbic acid compounds.
The following examples are illustrative of the practice
of the invention. Unless otherwise indicated, all parts and
percentages are by weight. The sorbic acid used in these examples
was a standard grade of commercially available sorbic acid. The
particles of this standard commercially available product ranged
from 325 to 60 U.S. Standard screen size (43 to 249 microns)
with the bulk of the particles (over 75~) ranging from 140 to
60 mesh size (104 to 249 microns). Our tests have indicated
that amounts of this sorbic acid over about 0.05% based on flour
weight have a notice~ble effect on time required to proof to
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height, which is evidence of yeast inhibition at these levels
of sorbic acid.
Example 1
A brew bread was made by the conventional mixing
5 process both with and without sorbic acid. The ingredients were
as follows:
Brew
Parts by~ Flour*
Ingredient Wei~ht Basis
Flour -0-
Water 307.0031.98
Liquid Dextrose ~71% S.S.) 34.00 3.54
Yeast 26.252.73
Salt 7.3750.77
Buffered Yeast Food 2.125 0.22
*All percentages are based upon % contributed to the total bread
formula (brew plus dough).
This brew was prepared at 78 F. and allowed to ferment for 1 1/2
hourc at which time the temperature was 88 F.
~
Parts by% Flour
Ingredient Weight Basis
Flour 960 100.00
Brew (See above) 366 35.125
Water 255 26.56
Liquid Dextrose 91 9.48
Lard 26.8752.80
Milk Replacer 14.4375 1.50
Soy Flour11.4056
Dried Whey2.5265
Calcium Sulfate 0.5054
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Dough (Continued)
Parts by % Flour
Ingredient Weight Basis
Salt 13.75 1.43
Yeast Food 7.35 0.77
S Hydrated Mono and
Diglycerides 7.1875 0.7S
Sodium Stearoyl Lactylate 4.75 0.50
Calcium Sulfate 2.25 0.23
ADA (Azodicarbonamide) 0.009 0.0009
Fungal Protease Enzyme 0.0083 0.0008
Calcium Propionate 0.125 0.013
Potassium Bromate 0.018 0.0019
Sorbic Acid 0.024 0.0025
(Zero for control3
The dough was prepared by adding all the ingredients into
a conventional, horizontal type mixer and mixing the required
length of time. The addition of sorbic acid reduced the mixing
time from 11 minutes for the control to 9 minutes for the sample
with sorbic ac~d, a reduction of 18%. Each dough was then pumped
by means of a "C-P" (a positive-rotary pump) through a "Stickelber"
(trademark) horizontal mixer (a horizontal cylinder with a central
rotating shaft having numerous impeller blades attached). The
r.p.m. of this shaft was 150 for the control and 130 for the
sample with sorhic acid. A 45 minute rest perlod followed mixing
(Known as "floor time"). Both of these doughs were made up,
panned, proofed and baked in the conventional manner. The bread
made from the dough containing sorbic acid was judged equal to,
or superior to, the control in quality.
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Example 2
A brew bread was prepared from the following formulation:
Brew
Parts by ~ Flour
Ingredient Weight Basis
-
Water 168.00 19.76
Sugar 17.00 2.00
Yeast 12.00 1.41
Salt 3.875 0.46
Buffered Yeast Food 1.125 0.13
This brew was prepared at 80F., allowed to ~erment for 2 1/2
hours, at which time the temperature was 88F. It was then cool-
ed to 40F. until needed in order to retard additional fermentation.
Douqh
Parts by % Flour
Ingredient Weight Basis
Flour 850.00 100.00
Water 393.00 46.24
Brew 204.00 24.00
Sugar 35.00 4.12
Lard 25.50 3.00
Yeast 12.00 1.41
Yeast Food 5.3125 0.625
Salt ~ 15.00 1.76
Enzyme Active Soy Flour/
Corn Flour Blend 8.5 1.00
Milk Replacer 12.00 2.00
Soy Flour 13.43
Dried Whey 2.975
Calcium Sulfate 0.595
_ g _
.
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Dough (Continued)
. .
Parts bv ~ Flour
Inqredient Weiqht Basis
Monoglyceride/Ethoxylated
~lonoglyceride Blend 2.125 0.25
Fungal Protease Enzyme 0.028 0.0033
Hydrated ~onoglyceride 12.75 1.50
Calcium Sul~a,e 1.75 - 0.21
Sorbic Acid 0.02125 0.0025
(Sample Only)
~onocalcium Phosphate 2.50 0.295
The dough was prepared by adding all the ingredients into
a con~entional horizontal mixer and mixing the required length
of time. Mix time was 14 minutes for the control, 12 minutes
for the sample with sorbic acid, a reduction of about 15%. Each
dough was then pum~ed through a "C-P" pump to a divider and
made-up, proofed and baked in the conventional manner. A floor-
time of 30 minutes was allowed prior to pumping. The bread was
evaluated after two days and both samples were judged to be of
e~ual quality (control and sample).
Example 3
A bread was prepared from the followin~ formulation:
Brew
Parts by ~ Flour
Ingredient Weight Basis
Water 1756.00 14.00
Yeast 400.00 3.20
Sugar 218.00 1.75
Salt 25.00 0.2~
Buffered Yeast Food17.50 0.15
This brew was prepared at 90 F. and allowed to ferment for1 1/2 hours wi~out agitation. It was then cool~d to 45 - 50~ F.
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~ L.A.Wollermann et ~1 3-3-3
Dough
Parts by % Flour
Ingredient Weight Basis
Flour 650~00 100.00
water 338.00 52.00
Brew 126.00 19.38
Liquid Dextrose 65.00 10.00
Shortening 21.00 3.23
Whey/Cysteine Mix13.00 ~control 2.00
only)
Salt 10.00 1.54
Bread Crumbs 10.00 1.54
Softener (Monoglycerides) 4.00 0.62
Yeast Food 3.50 0.54
Sodium Stearoyl Lactylate 3.00 0.46
Calcium Propionate 2.00 0.31
Milk Replacer 10.50 (Sample 1.62
only)
Soy Flour 3.15
Whey 5.25
Corn Flour 2.10
Sorbic Acid 0.01625 tSample 0.0025
only)
In these doughs the control contained a whey/cysteine
mix (sold under the trademark CM-28), a known mix reduction agent
utilizing cysteine hydrochloride. ~he sample contained milk
replacer and sorbic acid in place of the whey/cysteine mix of the
control. The control dough was mixed 14 1/2 minutes, the sample
dough with Whey and sorbic acid was mixed 13 minutes. Mixing and
subsequent processing was done by conventional methodc. The
bread made with sorbic acid was judged to be superior in quality
to that made with the whey/cysteine hydrochloride.
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A series of additional tests were conducted on baked
products prepared by conventional mixing processes both with and
without the addition of sorbic acid. The tests were conducted on
white bread, bun and french doughs containing 0.0025, 0.003 and
0.004 parts by weight of sorbic acid per 100 parts by weight of
flour. The percent mix time reduction with sorbic acid varied
from 14 to 32~. In each case, bread of equivalent or superior
quality was produced from the sample containing sorbic acid.
Farinograph studies were made of a nu.~ber of known mix
reduction agents including alpha-beta diene ccmpounds. The
studies included comparisons of the foregoing and other compounds
with a control and with the present mix reduction agents. The
Brabender Faxinograph is used by the baking industry to predict
the mixing requirement for the production of bread utilizing a
wheat flour. Certain measurements on a sample of the flour and
water mixture correlate well with the actual mixing requirements
in the production of bread. Any additive which is used with the
flour and water mixture which lo~ers the muxing requirement as
tested by the Brabender (trademark) Farinograph will also lower
the mixing requirements in conventional bread production. Among
the more important factors measured are the mixing time required
to reach maximum resistance (peak time) and the Brabender Units
(BU) required from peak time to five minutes after peak time
(MTI or Mixing Tolerance Index)~ Shorter peak times are an in-
dication of reduced mixing time. Lower MTI scores are an indi-
cation of greater tolerance to overmixing. Sorbic acid and its
salts were shown by these tests to combine significant mix re-
duction with only moderate reduction of tolerance to overmixing.
The results are shown in the following examples.
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Example 4
Samples of flour and water both without and with various
additives, including alpha-beta diene compounds, were prepared
for Farinograph studies. The procedures used were Method No.
54-21 Cereal Laboratories Method, 7th Edition, American Assoc-
iation of Cereal Chemists, St. Paul, Minnesota. The flour usedin each was bread flour. 150 parts per Million of additive were
used per 100 parts of flour, or .015% of flour weight. Where
ranges are given, they are the results of more than a single
test. The results of these tests are set forth in Table I.
TABLE I
Peak Time MTI
Sample Additive (~inutes) (~rabender Units)
l.(Control) NONE 9 40-50
2. Trans-Cinnamic Aldehyde 9 30
3. Ethyl Cinnamate 11 25
15 4. n-Caproic Acid 10 15
5. 1,5-Diphenyl-3-Pentadien- 8 1/2 30
one
6. Trans-Cinnamic Acid 7 60
7. Fumaric Acid 7 1/2-840-60
8. Trans-4-Phenyl-3-
Buten-2-one 10 30
9 Benzoic Acid 9 40
10. Sorbic Acid 6-6 1/270-75
11. Potassium Sorbate 6 70
Table I shows that sorbic acid produced a substantial
reduction in peak time with only a moderate increase in mixing
tolerance index. Fumaric acid requires large amounts to reduce
mixing time -- about twice that of sorbic acid to achieve equiva-
lent mix time reduction.
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