IE871273L

IE871273L - Baking agent for leavened doughs

Info

Publication number: IE871273L
Application number: IE871273A
Authority: IE
Original assignee: Heinz D Jodlbauer Kampffmeyer
Priority date: 1986-05-16
Filing date: 1987-05-15
Publication date: 1987-11-16
Also published as: IE60026B1; ATE77033T1; DE3779691D1; DK173257B1; DE3616597C2; EP0245727A2; JPS6322135A; DE3616597A1; DK248687A; ES2033721T3; EP0245727B1; GR3005673T3; EP0245727A3; DK248687D0

Abstract

A baking agent for yeast doughs which contains a fat component and/or flour, sugar, a phospholipid fraction in which the amount of phosphatidylcholine relative to phosphatidylethanolamine is less than 1, and, if appropriate, other customary additives, and a process for the preparation of such baking agents.

Description

6C026 10 15 This invention relates to a baking agent for leavened doughs and to processes for producing such baking agents. 20 Yeast raised baked goods as bread and cake products are produced from flour, all or the majority of which is wheat flour. The quality of the baked goods depends especially on the quality of the flour and particularly on the working of the dough. Only by 25 intensively kneading the dough does the gluten in the flour receive desired properties such as great extensibility, elasticity and gas holding ability* The change from manual working to machine working raised many 30 problems in the producing of dough. Only when lipids were added as emulsifiers was it possible to increase the knead tolerance. s 35 In analysing the composition of the lipids occurring naturally in wheat flour, a series of lipid components are found, which are also found in crude lecithin, such as for example lysophosphatidyl choline, - 3 - phosphatidyl choline, N-acylphosphatidvl ethanolamines, phosphatidyl inoside, phosphatidyl acid, lvsophosphatide acid, phosphatidyl glycerol, lvsophosphatidyl ethanolamine, lysophosphatidyl glycerol, diglvcerides, monoglveerides, triglycerides, stearins etc. These 5 wheat lipids play a part which is not insignificant. Their role can be very significantly increased by addition of lecithin or synthetic emu Isifiers. In this, particular components as well as the ratio of the particular phospholipids in the lecithin may be disturbing. (L. Wassermann, Fette Seifen Anstrichmittel 1983, 85, 20; Y. Pomeranz, Food 10 Techno1 1970, 24, 928).

Investigated in detail was the mode of action of emuIsifiers consisting of lipids in the form of the so-called crude lecithins, extracted from animal and vegetable material, such as for example eggs, 15 oliferous seeds and oilseeds, such as for example coconut-copra, oil palm, peanuts, rape, sunflower kernel, soya beans, oil palm and olives (J. Eichberg, Kirk-Othmer, Encyclopedia of Chemical Technology Vol. 14 pp. 250-269) in doughs and baking masses (H. D. Jodlbauer ZLR 19/7 (1) 33-45; Y. Pomeranz, cereal Chem. 1970, 47, 435 ff; Y. Pomeranz, Food 20 Technol. 1970, 24, 928 ff,* I.B.M. Coppock, J. Sci. Food Agr. 1954, 5, 19 ff; DE-PS 1 183 452; J. Pomeranz in B. F. Szuhaj and 6. R. List 'Lecithins' A0CS 1985).

In the nineteen-forties, lecithin in amounts of from 0.1 to. 25 0.5%, related to flour, was already being employed in baking bread. (L. Wassermann, Fette Seifen Anstrichmittel 1983, 85, 120; DE-PS 719 268; W. Schafer, Backerei Techn. 1972, 73). Thereby the improved consistency of the dough was noticeable in working doughs. The consistency of the commercial lecithin used is pasty to fluid. For 30 better handling in the bakery, lecithin is added to flour-like ingredients. However, a good baking result is not guaranteed on every occasion, because of the variable quality and composition, depending on the diverse origins of the lecithins employed, so that synthetic emulsifiers were taken up to a greater extent. 35 - 4 - Only the use of synthetic emulsifiers, alone or mixed with lecithin, enabled baked goods to be produced by machines in such a way that only minimal variations in the properties of the baked goods occurred. Preferred emulsifiers are mono- and diglycerides of 5 diacetvl tartaric acid or mono- and diglycerides of fruit acids such as citric acid and lactic acid, as well as other emulsifiers, for example, polyglvcerol esters, partially or completely esterified with fatty acids. 10 With synthetic emulsifiers, equally good properties are always obtained. Quite recently however, efforts have been directed to putting on the market foods which are free from synthetic products.

It is an object of the present invention to provide a baking 15 agent for leavened doughs, which contains as emulsifier a natural product, and which gives reproducible baking behaviour and leads to improved properties in baked goods produced by using it.

According to the invention, there is provided a baking agent 20 for leavened doughs comprising a fat component and/or flour, sugar and phospholipids and optionally further usual additives, wherein the phospholipids contain a fraction comprising phosphatidyl choline, phosphatidyl ethanolamine and phosphatidyl inositol, the phospholipid fraction containing 8 to 17% by weight of phosphatidyl choline, 18 to 25 26% by weight of phosphatidyl ethanolamine, and as further phospholipids, lysophosphatidyl choline, lysophosphatidyl ethanolamine, lysophosphatidyl inositol, phosphatide acid, lysophosphatide acid, phosphatidyl glycerol, lysophosphatidyl glycerol, IN-acylphosphatidyl ethanolamine, lyso-M-acylphosphatidvl ethanolamine and optionally 30 sterines, sterine glvcerides, sugar and/or monoglveerides, diglycerides or triglycerides.

J 35 The phospholipid fraction described above has the effect of an emulsifier in the baking agent according to the invention. As such, this fraction enables the formation of a fat/water emulsion so that the fat can be better distributed and the receptivity of the dough to water can be increased, this in turn giving an improvement in the dough structure. Contrary to conventional emulsifiers, such as diacetvl •> ' " m tartrates, which activate the growth of the yeast until a balance has 5 been effected, the above-mentioned phospholipid fraction varies the dough structure by changing the viscosity. In this way, it becomes possible for the dough to achieve the same volume as with a synthetic emulsifier. The individual phospholipids contained in the fraction affect the components of the flour, such as proteins, starch and mucous 10 substances, bringing many improvements in properties. Thus, the crumb of the finished dough becomes weaker, the volume becomes greater, the pores become finer and the pore walls become thinner. Also the fermentation of the dough is influenced so that interruption of fermentation is possible* The finished baked goods may be more 15 readily removed better from the pastry mould and the time of retention of freshness is extended. The reasons for these especially good improvements in properties are not so far clear.

Embodiments of the baking agent according to the invention are 20 preferred in which the phospholipid fractions contain 75 to 95% by weight phospholipids and 5 to 25% by weight sterines, sterine glycosides, sugar and/or mono-, di~ or triglycerides, the proportion of phosphatidyl choline to phosphatidyl ethanolamine being in the range of 1 : 2 to 1 : 10. 25 Particularly preferred are baking agents according to the invention having phospholipid fractions which contain 8 to 17 weight-% phosphatidyl choline 18 to 26 weight-% phosphatidyl ethanolamine 30 10 to 18 weight-% phosphatidyl inositol 9 to 15 weight-% phosphatide acid 6 to 13 weight-% N-acvlphosphatidyl ethanolamine 2 to 12 weight-% lysophospholipids 5 to 25 weight-% further phospholipids, sterines, sterine glycosides, 35 sugar and triglycerides, the triglyceride content being at most 5%. - 6 - The phospholipid fractions contained in the baking agent according to the invention may be obtained in accordance with known processes as disclosed in DE-OS 30 47 012 and DE-OS 30 47 Oil from soya beans, rape, sunflower kernel and other oliferous seeds and oilseeds; 5 however, a preferred parent material is soya beans.

The phospholipid fractions are preferably isolated by extracting crude lecithin (for example crude soya lecithin) with ethanol at a temperature of about 75°C. The components soluble in 10 ethanol are separated from the insoluble components and after sedimentation at low temperature are subjected to column chromatography on silica gel according to EP 0 054 770.

The components of the column first runnings are combined with 15 the components which are insoluble in ethanol.

Having distilled off the residual ethanol, the residue is deoiled in known manner. By variation of the extraction and column chromatography conditions, the quantitative composition of the 20 phospholipid fraction may be adjusted as desired.

The amount of the phospholipid fraction in the baking agent according to the invention depends on the desired dough. In a heavy fat-rich dough, a baking agent is required having a greater proportion 25 of the phospholipid fraction than in a lighter, low fat dough. In general, the phospholipid fraction is present in the baking agent in an amount in the range from 0.05 to 25%, an amount of 0.2 to 7.5% being preferred. 30 The baking agent according to the invention has a long shelf life. When produced with a fat which is free from lipase and lipoxidase and has a sugar content of at least 40%, the baking agent has a guaranteed shelf life of at least one year. 35 The present invention also relates to processes for producing the baking agents described above. - 7 - The baking agent according to the invention may be produced in known manner by mixing the phospholipid fraction with the molten fat component, adding the flour, the sugar and optionally other powder-like components, and homogenising the mixture by cycling in a pump 5 installation and thereafter cooling it down.

It has been found that by this manner of producing the baking agent according to the invention, the effect of the above-described phospholipid fraction can be further improved, if the phospholipid 10 fraction is finely distributed in the fat or in the flour and the mixture is obtained in particularly small particles.

According to the invention, an optimum distribution of the phospholipid fraction in the fat component is achieved, if after the 15 homogenisation, the fat component is present in crystallised form.

Optimum distribution of the phospholipid fraction in the flour is then achieved, if the phospholipid fraction-flour mixture is treated under conditions such that the phospholipids add to the starch of the flour and a phospholipid-amylose-amvlopectin complex is formed. 20 In the case of the first-mentioned possibility, in a first process variant of the process according to the invention, the fat component which may comprise animal and/or vegetable fats, is melted, and the phospholipid fraction is stirred into the molten mass. The 25 mixture is freeze-sprayed. Preferably a nozzle is used for this in which a powder results having a particle size in the range from 70 to 500 microns. Especially preferred is a fat-phospholipid fraction-powder mixture, 80% of which has a particle size of about 250 microns. The crystallised fat-powder containing phospholipids is then 30 mixed with a sufficiency of powder-like components for a 50% fat concentrate to be obtained. This concentrate can be stored and may be mixed with the rest of the components of the baking agent formulation, in particular with sugar and flour, immediately, or just before use. 35 In the case of the second embodiment of the process according - 8 ~ to the invention, flour is brought to a degree of humidity of 18% to 22% and is passed together with enzymaticallv active flour and the phospholipid fraction through a screw extruder at a temperature of 140°C to 150°C. Under the conditions prevailing in the extruder, 5 the formation of the phospholipid-amylose-amvlopectin complex takes place. The product emerging from the extruder is subsequently dried and then ground to a powder having a particle size preferably in the region of 500 microns. Then, this phospholipid-amvlose-amylopectin complex powder is then mixed with the fat components in the form of a 10 powder-like, crystallised fat, with sugar and optionally with further powder-like components.

Preferably, the baking agent according to the invention is used in leavened doughs in an amount of 2.5 to 15% by weight, related 15 to the amount of flour used.

The baking agent according to the invention is explained in more detail with regard to four examples. 20 Example 1 Production of a baking agent with the above-mentioned phospholipid fraction in accordance with a known process. 25 A pasty baking agent was prepared having the following compositions flour type 550 2 kg powder-form sugar 8 kg fats 6 kg lactose 2 kg phospholipid fraction 2 kg 35 The phospholipid fraction had the following composition: _ Q - phosphatidyl choline 13.7 phosphatidyl ethanolamine 23.1 lysolecithin 2.9 monophosphatidvl inosite 16.8 5 M-acyl-phosphatidvl ethanolamine 5.4 phosphatidyl acid 15.0 oil 2.2 remainder to 100% : 10 triglycerides, sugar and stearines acid number 28 peroxide number 0.1 15 20 The phospholipid fraction was mixed with the molten fat and combined with the powder-form components at a temperature of 50^C, homogenised by cycling in a pump installation, and gradually cooled down to 20°C.

A leavened dough was prepared having the following composition: 2000 g flour, type 550, 1000 ml water, 160 g yeast and 30 g salt. Into this dough, 500 g of the baking agent described above were kneaded in a power kneader for 15 minutes. Dough rest time 25 20 minutes, dough yield 150, dough charge 500 g, fermentation time of the dough pieces 80/90 minutes, dough temperature 26°C, oven temperature 200°C. 30 k 35 Bake result 10 Baking agent according to the according to prior art invention product 1 *) product 2 **) 10 Bake volume ml normal fermentation 2290 Bake volume ml over-fermentation 2780 2240 2570 2300 2490 15 Form Pore count good curvature similar similar 20 Crumb characteristic a little coarse Crumb elasticity elastic a little coarse a little coarse still elastic still stable 25 Taste very well rounded still rounded still rounded *) Product based on the **) Product based on the 30 diglycerides blended tartrate emulsifiers, mono- and diglycerides emulsifier combination, mono- and with crude lecithin and diacetyl j 35 5 10 15 - 11 - Example 2 Production of a baking agent with the phospholipid fraction given in Example 1, according to a process variant.

A powder-like fat concentrate was prepared and thereby a baking agent.

For the fat concentrate, there were needed : animal and vegetable fats, animal hardened 45% saccharose 34% salt 7% malt flour 3% dextrine fractions 5% phospholipid fraction 6% The fat component was heated to a temperature of 65 to 70°C 20 and the phospholipid fraction was mixed into the molten fat. The homogeneous mixture was atomised in a conventional deep freeze spray system. The fat powder obtained was mixed with the powder-form components so that a 45% fat concentrate resulted. 25 At a later stage, a baking agent was produced with this fat concentrate in accordance with the following formulation : fat concentrate 12% saccharose 4% 30 wheat flour, type 550 84% Example 3 Production of a baking agent with the phospholipid fraction 35 described in Example 1, according to a further process variant.

{ A - 12 - A powder-form baking agent was prepared by way of a lactose-amylose-amvlopectin complex powder* For this purpose, there were needed : 5 wheat flour, type 550 75% malt flour, enzymaticallv active 5% phospholipid fraction 20% 10 The characteristics of the wheat flour are : protein content 13.1% dry weight ash content 0.52% dry weight water content 14.2% 15 soluble carbohydrates 3.4% soluble protein 3.45% dry weight 1000 kg of this wheat flour were brought to a humidity of 20%. The phospholipid fraction was mixed into the flour and the 20 mixture was extruded in a two-screw~extruder at a temperature of 145°C.

The product was forced out of the extruder through a 7 mm nozzle, then dried and ground to a powder, 90% of which had a particle 25 size between 150 and 250 microns. The phospholipid-amvlose-complex powder was worked up to a baking agent of the following composition : phospholipid-amvlose-complex powder 15% 30 fat powder, crystallised (fat content 50%) 65% malt-flour, enzymaticallv active 8% acid whey powder 7% 35 salt 5% - 13 - Production of the baking agent took place in a conventional mixer.

With the baking agents of Examples 2 and 3, the same baking 5 tests were made as described for Example 1, and similar bake results obtained within the limit of error of baking tests.

Example 4 10 Production of a baking agent with the above-mentioned phospholipid fraction.

A powder-like fat concentrate was prepared and thereby a baking agent as described in Example 2. For the fat concentrate, 15 there were needed : 49.5 kg animal and vegetable fats, partially hardened 37.5 kg saccharose 20 7.7 kg salt 8.8 kg enzyme preparation on an amylase base 6.5 kg phospholipid fraction 110.0 kg 25 The above-described baking agent (110 kg) was mixed with flour, type 550 (890 kg), in known manner to a finished flour.

With this finished flour, different baked goods were prepared. 30 a) Toasted bread A leavened dough was prepared having the following compositions 1000 g of the finished flour, 450 g water and 50 g yeast. 35 - 14 - The working conditions were : knead time 15 minutes (laboratory kneader), dough rest time 10 + 10 minutes, dough yield 156, dough charge 580 g, fermentation time of the dough pieces 60 minutes, dough temperature 25°C, oven temperature 240°C, baking time 40 5 minutes.

Bake result : Fermentation vol. ml 10 normal fermentation 2150 Form normal Pore count 5-7 Crumb characteristic fine Crumb elasticity elastic 15 Taste very well rounded b) Large "lumber collars" The following ingredients were needed for these : 20 25 For the dough : 1000 g of the finished flour 450 g water 50 g yeast 600 g drawing fat For the filling : 300 g persipan 150 g fat 150 g sugar 50 g egg. 30 The finished flour was first of all mixed with the water and the yeast and this mixture and the drawing fat were then worked up to a "lumber" dough (3 simple turns). The "lumber" dough was rolled out to 50 cm x 90 cm and was cut into 6 strips of 50 cm x 15 cm. 35 The ingredients for the bake filling were stirred and spread - 15 - on the middle of the dough strips. Water was applied to the dough edges, the dough was folded over, the edge was cut in, and the product placed on the baking plate to produce large "lumber collars". The baking temperature was 210°C, the baking time 30 minutes. After 5 baking, apricot was applied to the "lumber collars", and they were glazed.

Bake result : 10 6 large "lumber collars" were obtained having a light yellow bright surface. The taste was rounded, true to type. The structure was fine. c) Snail strips 15 The following ingredients were needed for these : For the dough : 1000 g of the finished flour 450 g water 20 50 g yeast For the filling : 300 g persipan 150 g sugar 150 g fat 25 100 g egg.

The finished flour was intensively kneaded with the water and the yeast into a dough and rolled out into 2 dough pieces of about 50 cm x 30 cm (750 g). 30 The ingredients of the bake filling were stirred and spread onto the two dough pieces. The two dough pieces were rolled out and the dough rope was deeply cut in a vertical direction at spacings of about 2 cm. The snails, in this manner cut off to 3/4, were laterally 35 spaced apart to left and to right, spread with egg, and baked at 3/4 fermentation. - 16 - The baking temperature was 210°C, the baking time 25 minutes.

After baking, the two snail strips were apricoted and glazed. •v 5 Bake result : The snail strips had a rounded taste, true to type. The structure was fine, the bite was short and soft. 10 15 20 25 30 35

Claims

- 17 -CLAIMS

1. A baking agent for leavened doughs, comprising a fat component and/or flour, sugar and phospholipids and optionally further usual 5 additives, wherein the phospholipids contain a fraction comprising phosphatidyl choline, phosphatidyl ethanolamine and phospatidvl inositol, the phospholipid fraction containing 8 to 17% by weight of phosphatidyl choline, 18 to 26% by weight of phosphatidyl ethanolamine, and as further phospholipids, lysophosphatidyl choline, 10 lysophosphatidyl ethanolamine, lysophosphatidyl inositol, phosphatide acid, lysophosphatide acid, phosphatidyl glycerol, lysophosphatidyl glycerol, M~acylphosphatidvl ethanolamine, lyso-N-acylphosphatidvl ethanolamine and optionally sterines, sterine glvcerides, sugar and/or monoglvcerides, diglycerides or triglycerides. 15

2. A bake agent according to Claim 1, wherein the phospholipid fraction contains 10 to 18% by weight phosphatidyl inositol, 9 to 15% by weight phosphatide acid, 20 6 to 13% by weight N-acylphosphatidyl ethanolamine 2 to 12% by weight lvsophospholipids, and 5 to 25% by weight other phospholipids, sterines, sterine glycosides, sugar, triglycerides. 25

3. A baking agent according to Claim 1 or Claim 2, wherein the phospholipid fraction contains < 5% by weight triglycerides.

4. A baking agent according to any one of the preceding claims, 30 containing the phospholipid fraction in an amount of 0.05 to 25% by weight.

5. A baking agent according to Claim 4, containing the phospholipid fraction in an amount of 0.2 to 7.5% by weight. 35 - 18 -

6. = A baking agent according to Claim 1 or Claim 2, wherein the phospholipid fraction contains 75 to 95% by weight phospholipids and 5 to 25% by weight sterines, sterine glycosides, sugar and/or monoglveer ides or triglycerides. 5

7. A process for producing a baking agent according to any of Claims 1 to 5, wherein the phospholipid fraction is homogeneously mixed into a melted fat component, the homogeneous mixture is freeze-sprayed and the received crystallised product is mixed with flour, sugar and 10 optionally other powder-like components.

8. A process for producing a baking agent according to any of Claims 1 to 5, wherein the phospholipid fraction is passed through a screw-tvpe extrusion machine at a temperature of 140 to 150°C with 15 wheat flour of a degree of moisture of 18 to 22% and with enzymatic flour, and the extrusion product is ground to powder and mixed with a fat component in the form of powder-like crystallised fat, sugar and optionally other powder-like components. 20

9. Use of a baking agent according to any of Claims 1 to 6 in leavened doughs in an amount of 2.5 to 15.0% by weight, related to the amount of flour which is employed.

10. A baking agent substantially as hereinbefore described by way 25 of Example. Dated this 15th day of Hay 1987. BYs- T0MKINS & CO., 30 Applicants' Agents, (Signed) 5, Dartmouth Road, DUBLIN 6. 35