WO2020249917A1 - Bloc de levain vivant découpable - Google Patents
Bloc de levain vivant découpable Download PDFInfo
- Publication number
- WO2020249917A1 WO2020249917A1 PCT/FR2020/051017 FR2020051017W WO2020249917A1 WO 2020249917 A1 WO2020249917 A1 WO 2020249917A1 FR 2020051017 W FR2020051017 W FR 2020051017W WO 2020249917 A1 WO2020249917 A1 WO 2020249917A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- flour
- sourdough
- leaven
- living
- starter
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
Definitions
- the present invention relates to a living leaven, easy to use and transport and long shelf life.
- sourdough was the very first baking ferment used in the manufacture of bread. It comes from a mixture of flour and water in which the metabolic activity of a heterogeneous population of lactic acid bacteria and yeasts is exerted, either by spontaneous fermentation (so-called "natural” leaven), or by initiated fermentation. by a starter culture, with or without refreshed.
- Sourdough breadmaking generates the greatest aromatic richness thanks to the use of a complex flora, intimately associating yeasts and bacteria.
- Bread-making starters which are generally in liquid or pasty form or in the form of lyophilized powder of microorganisms, make it possible to produce a leaven in at least one step and in at least 16 hours.
- To prepare all-purpose sourdough from a starter just put the starter in water, for example at a temperature of 30/35 ° C, and add the flour and possibly salt. Once the mixture is homogeneous, the dough is allowed to ferment for at least 16 hours at temperatures generally between 20 and 35 ° C.
- the all-point sourdough obtained in a single step is then ready to be incorporated into the recipe for making bakery dough, for example bread or brioche, in the same proportions as a spontaneous sourdough.
- Breadmaking professionals thus free themselves from the delicate and risky phases of starting up and maintaining a spontaneous leaven. With this method, they ensure regular performance and reproducibility of results.
- the ready-to-use active living leaven is an “all point” leaven obtained by natural fermentation of cereal flour. It is in liquid form and is incorporated directly into the kneading up to 5 to 20% of the total weight of flour. It guarantees bakers a gain in productivity by avoiding the constraints of refreshments, but also the drifts resulting from external contamination by undesirable microorganisms.
- the applicant has also developed a range of devitalized sourdoughs, which can be incorporated into the kneader without modifying the initial recipe. They give the bakery products in which they are used a specific aromatic character of fermented cereals.
- bread improvers with enzymatic activity are used in addition to yeast or sourdough.
- the Applicant Company has developed different ones and in particular described in patent application WO2019 / 068700 a bread improver composed of a usual ingredient for improving bread making (in particular a mixture of enzymes) and of 10 7 CFU of microorganisms. which can be brought by a leaven.
- This product is not used as a ready-to-use baking leaven, namely as a leavening agent.
- the leaven, when it is present in this improver, is a vehicle for the enzymatic mixture.
- the incorporation rate is too low to raise the bread dough and baker's yeast is added to raise the dough.
- the present inventors have found that it is possible to have a living leaven in solid form which can be cut and therefore easily dosed, having a long shelf life by selecting the flour used. [0012] More particularly, by appropriately selecting the base flour, the present inventors have found that it is possible to obtain a living leaven in solid form which can be cut, which is easily measured.
- the present invention relates to a living leaven in the form of a solid cuttable form, based on barley flour, buckwheat, lupine, millet, quinoa, small spelled, Kharagan wheat or their mixtures.
- “sourdough” in the present invention is meant a product obtained by introducing a starter into water and adding flour and then allowing it to ripen.
- the sourdough according to the invention can be a ready-to-use baking sourdough or it can be a baking starter sourdough.
- in cutable solid form is meant a solid block which remains in the shape given to it and which is divisible into pieces, for example under the pressure of a butter wire, a blade of knife or baker's horn. Such a block does not crumble, is not crumbly, and does not sag under its own weight. It can be in the form of a block obtained by compaction, wrapped in a suitable film for optimal preservation of the product. Alternatively, it can be contained in a rigid bucket-type container.
- the leaven according to the invention can be precisely dosed without any difficulty. It is therefore very easy to use for the baker.
- the basic flour of the leaven according to the invention is chosen from the group comprising flour of barley, buckwheat, lupine, millet, quinoa, kamut (or kharagan wheat), small spelled and of great spelled.
- a mixture of flour can be used.
- the base flour of the leaven is chosen from barley, buckwheat, lupine, millet, quinoa flour or their mixtures.
- the preferred flours having an ash content of 0.35 to 2.50%, preferably from 1 to 2.2%, more preferably from 1.5 to 2% by weight per 100 % flour dry matter.
- flours having a protein level of 5 to 45 g / 100g of flour, preferably 8 to 30 g / 100g of flour, more preferably still from 10 to 15g / 100g of flour .
- the base flour of the leaven according to the invention is chosen from barley flour, buckwheat flour, or mixtures thereof.
- the sourdough flavors will be different.
- the barley flour / buckwheat flour ratio different aromas are developed.
- the leaven according to the invention exhibits microbiological stability for at least 10 days, preferably at least 20 days and preferably up to 8 weeks, preferably at a positive cold temperature (2-8 ° C, preferably + 4 ° C). Thus, it can be preserved while keeping its activity.
- the microbiological stability is such that the decrease in the content of lactic acid bacteria is at most 2 log within 2 months of its preparation.
- the sourdough according to the invention exhibits very interesting taste qualities which remain stable for at least 10 days, preferably at least 20 days and preferably up to 8 weeks.
- the leaven according to the invention can be stored for several weeks, up to 8 weeks. To further improve its shelf life, it may be stored in suitable packaging such as polyethylene film or polypropylene plastic bucket.
- the leaven according to the invention has a degree of hydration of 45 to 95%, preferably 50 to 70%.
- hydration rate is meant the amount of water added per 100 units of flour mixed with the starter.
- the leaven according to the invention comprises:
- Barley and / or buckwheat flour 100% Starter: 0.2-5%, preferably 0.3-2%
- the invention also relates to the use of cuttable sourdough for the manufacture of sourdough bread.
- the rate of incorporation of the sourdough is greater than 10%, preferably from 11 to 35%, more preferably still from 15 to 20% in 100 parts of flour.
- the sourdough according to the invention has a hydration rate of 45 to 95%, preferably 50 to 70%.
- hydration rate is meant the amount of water added per 100 units of flour mixed with the starter.
- the invention also relates to the use of the cuttable sourdough as a bread starter for the preparation of liquid sourdoughs.
- the rate of incorporation of the leaven is 5 to 25%, preferably 10 to 15% in 100 parts of flour.
- the leaven according to the invention has a hydration rate of 100 to 200%, preferably 150%.
- hydration rate is meant the amount of water added per 100 units of flour.
- the acidifying power of the bread starter sourdough according to the invention is quite satisfactory and can be maintained for up to 11 weeks.
- the leaven L1 forms a non-coherent mass which breaks up into smaller blocks; the leaven L2, L3 and L4 form a solid block.
- the solid blocks formed by the leaven were cut with a butter wire. Cutting was done easily for L2 and L3 sourdoughs but was not possible for L4 sourdough.
- the pH was measured at time 0.
- the titratable total acidity TTA and the SG value "sauergrad" were also measured.
- L2 sourdough showed stability in acidity (no appearance of off notes) for 8 weeks at 4 ° C.
- the L2 starter has satisfactory bacteriological stability. It remains active even after 8 weeks of storage.
- Stability was also observed according to the following parameters: liquefaction / moisture loss, change in color, odor of the blocks. These parameters were found to be stable for 8 weeks.
- Example 2 A 0.5 kg block and a 1 kg block of L2 leaven were compressed in the form of parallelepipeds and were photographed (see Figures 11 and 12). [0058]
- Example 2 A 0.5 kg block and a 1 kg block of L2 leaven were compressed in the form of parallelepipeds and were photographed (see Figures 11 and 12).
- Example 3 The results obtained are summarized in the table above, and detailed in the diagram of FIG 11. For the two breads we find a specific aromatic character of fermented cereals. The crumb of the bread of the invention is more colored and the taste of the bread according to the invention is more intense than that of the control bread with more intense “leaven and fruity” notes. [0067] Example 3:
- the bacteria present in the bread starter sourdoughs still exhibit a viability greater than 10 7 CFU / g.
- the bread starter sourdoughs prepared in Example 4 are used to prepare liquid breadmaking sourdoughs based on wheat flour
- the liquid sourdough obtained from the starter sourdough of the invention has quite interesting acidifying power, slightly more powerful than the frozen commercial starter sourdoughs.
- Figure 1 is a photograph of L1 to L6 sourdoughs prepared in Example 1.
- Figure 2 is a photograph of the L5 sourdough prepared in Example 3.
- Figure 3 is a photograph of the L7 sourdough prepared in Example 3.
- Figure 4 is a photograph of the L9 sourdough prepared in Example 3.
- Figure 5 is a photograph of the L10 sourdough prepared in Example 3.
- Figure 6 is a photograph of the L11 sourdough prepared in Example 3.
- Figure 7 is a photograph of the L12 sourdough prepared in Example 3.
- Figure 8 is a photograph of the L13 sourdough prepared in Example 3.
- Figure 9 is a photograph of the L14 sourdough prepared in Example 3.
- Figure 10 is a sensory diagram produced on bread prepared according to Example 2 and a control sourdough bread.
- Figures 11 and 12 are photographs of a non-friable cuttable compressed L2 sourdough block.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
Claims
Priority Applications (10)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US17/618,156 US11985982B2 (en) | 2019-06-13 | 2020-06-13 | Cuttable live leaven block |
ES20742335T ES2964908T3 (es) | 2019-06-13 | 2020-06-13 | Bloque de masa madre viva cortable |
EP20742335.1A EP3982737B1 (fr) | 2019-06-13 | 2020-06-13 | Bloc de levain vivant découpable |
PL20742335.1T PL3982737T3 (pl) | 2019-06-13 | 2020-06-13 | Blok żywego zakwasu nadający się do krojenia |
JP2021573907A JP2022537706A (ja) | 2019-06-13 | 2020-06-13 | 切断可能な生のパン種ブロック |
BR112021024964A BR112021024964A2 (pt) | 2019-06-13 | 2020-06-13 | Bloco de fermento vivo cortável |
KR1020227001183A KR20220019811A (ko) | 2019-06-13 | 2020-06-13 | 절단 가능한 생누룩 블록 |
CN202080042933.0A CN114007426A (zh) | 2019-06-13 | 2020-06-13 | 可切割的活性酵头块 |
CA3142981A CA3142981A1 (fr) | 2019-06-13 | 2020-06-13 | Bloc de levain vivant decoupable |
MX2021015350A MX2021015350A (es) | 2019-06-13 | 2020-06-13 | Bloque de fermento cortable. |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1906343A FR3097102B1 (fr) | 2019-06-13 | 2019-06-13 | Bloc de levain vivant prêt à l’emploi |
FRFR1906343 | 2019-06-13 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2020249917A1 true WO2020249917A1 (fr) | 2020-12-17 |
Family
ID=69157905
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/FR2020/051017 WO2020249917A1 (fr) | 2019-06-13 | 2020-06-13 | Bloc de levain vivant découpable |
Country Status (12)
Country | Link |
---|---|
US (1) | US11985982B2 (fr) |
EP (1) | EP3982737B1 (fr) |
JP (1) | JP2022537706A (fr) |
KR (1) | KR20220019811A (fr) |
CN (1) | CN114007426A (fr) |
BR (1) | BR112021024964A2 (fr) |
CA (1) | CA3142981A1 (fr) |
ES (1) | ES2964908T3 (fr) |
FR (1) | FR3097102B1 (fr) |
MX (1) | MX2021015350A (fr) |
PL (1) | PL3982737T3 (fr) |
WO (1) | WO2020249917A1 (fr) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP4193837A1 (fr) | 2021-12-13 | 2023-06-14 | Koninklijke Zeelandia Groep B.V. | Composition de levain-chef active stable, ses utilisations et son procédé de production |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2701356A1 (fr) * | 1993-02-11 | 1994-08-19 | Phil Xn 90 | Composition additive pour la fabrication du pain. |
FR3037773A1 (fr) * | 2015-06-29 | 2016-12-30 | Lesaffre & Cie | Ameliorant et procede de panification pour pains precuits et conserves sans congelation |
WO2019068700A1 (fr) | 2017-10-05 | 2019-04-11 | Lesaffre Et Compagnie | Ameliorant de panification comprenant des microorganismes |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5656312A (en) * | 1994-09-02 | 1997-08-12 | Erasmus; Udo | Dietary food supplement and method of preparing |
JP4127496B2 (ja) * | 2001-12-28 | 2008-07-30 | 麒麟麦酒株式会社 | 保存安定性を高めた固形発酵スターター |
JP3535151B1 (ja) * | 2003-07-10 | 2004-06-07 | 株式会社ミナキアドバンス | 生酵母菌を成分とする液剤の製造方法及びその液剤 |
WO2014054838A1 (fr) * | 2012-10-04 | 2014-04-10 | Paris Croissant Co., Ltd. | Procédés de fabrication de levain-chef naturel destiné à du pain et procédés de fabrication de pain l'utilisant |
-
2019
- 2019-06-13 FR FR1906343A patent/FR3097102B1/fr active Active
-
2020
- 2020-06-13 BR BR112021024964A patent/BR112021024964A2/pt unknown
- 2020-06-13 JP JP2021573907A patent/JP2022537706A/ja active Pending
- 2020-06-13 ES ES20742335T patent/ES2964908T3/es active Active
- 2020-06-13 CA CA3142981A patent/CA3142981A1/fr active Pending
- 2020-06-13 MX MX2021015350A patent/MX2021015350A/es unknown
- 2020-06-13 WO PCT/FR2020/051017 patent/WO2020249917A1/fr active Application Filing
- 2020-06-13 US US17/618,156 patent/US11985982B2/en active Active
- 2020-06-13 EP EP20742335.1A patent/EP3982737B1/fr active Active
- 2020-06-13 CN CN202080042933.0A patent/CN114007426A/zh active Pending
- 2020-06-13 KR KR1020227001183A patent/KR20220019811A/ko unknown
- 2020-06-13 PL PL20742335.1T patent/PL3982737T3/pl unknown
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2701356A1 (fr) * | 1993-02-11 | 1994-08-19 | Phil Xn 90 | Composition additive pour la fabrication du pain. |
FR3037773A1 (fr) * | 2015-06-29 | 2016-12-30 | Lesaffre & Cie | Ameliorant et procede de panification pour pains precuits et conserves sans congelation |
WO2019068700A1 (fr) | 2017-10-05 | 2019-04-11 | Lesaffre Et Compagnie | Ameliorant de panification comprenant des microorganismes |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP4193837A1 (fr) | 2021-12-13 | 2023-06-14 | Koninklijke Zeelandia Groep B.V. | Composition de levain-chef active stable, ses utilisations et son procédé de production |
Also Published As
Publication number | Publication date |
---|---|
JP2022537706A (ja) | 2022-08-29 |
PL3982737T3 (pl) | 2024-02-19 |
MX2021015350A (es) | 2022-01-24 |
CN114007426A (zh) | 2022-02-01 |
ES2964908T3 (es) | 2024-04-10 |
FR3097102A1 (fr) | 2020-12-18 |
EP3982737C0 (fr) | 2023-10-11 |
EP3982737B1 (fr) | 2023-10-11 |
KR20220019811A (ko) | 2022-02-17 |
BR112021024964A2 (pt) | 2022-02-15 |
FR3097102B1 (fr) | 2021-09-24 |
EP3982737A1 (fr) | 2022-04-20 |
CA3142981A1 (fr) | 2020-12-17 |
US11985982B2 (en) | 2024-05-21 |
US20220272992A1 (en) | 2022-09-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP1729586B1 (fr) | Ameliorant de panification | |
EP0953288B1 (fr) | Levain panaire longue conservation prêt à l'emploi | |
CA2518368C (fr) | Levain panaire, son utilisation et produits de boulangerie cuits susceptibles d`etre obtenus | |
JP4402633B2 (ja) | 乳酸菌を用いた醗酵種の調製方法 | |
WO2020249917A1 (fr) | Bloc de levain vivant découpable | |
WO2005087012A1 (fr) | Levures de panification resistantes a une concentration elevee en sucres dans la pate et a la presence d’acides organiques faibles | |
WO2012128186A1 (fr) | Nouvelle levure de boulanger | |
CA3077356A1 (fr) | Ameliorant de panification comprenant des microorganismes | |
RU2812739C2 (ru) | Разрезаемый блок живой закваски | |
EP1713342B1 (fr) | Pates fermentees sucrees de qualite longue conservation | |
WO2023072783A1 (fr) | Levain vivant stabilisé prêt à l'emploi | |
WO2019162579A1 (fr) | Procédé de fabrication de pâte sans ou pauvre en gluten | |
FR2906970A1 (fr) | Procede de fabrication d'un produit alimentaire boulanger | |
FR2544589A1 (fr) | Procede perfectionne de fabrication d'un pain au levain | |
FR3103354A1 (fr) | Procédé de conservation des produits cuits de boulangerie | |
FR3060259A1 (fr) | Pate levee de type pate a brioche presentant une activite fermentaire accrue, et son procede de preparation | |
FR2857223A1 (fr) | Procede et composition de panification | |
FR2906969A1 (fr) | Procede de fabrication d'un produit alimentaire, notamment boulanger |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 20742335 Country of ref document: EP Kind code of ref document: A1 |
|
ENP | Entry into the national phase |
Ref document number: 3142981 Country of ref document: CA |
|
ENP | Entry into the national phase |
Ref document number: 2021573907 Country of ref document: JP Kind code of ref document: A |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
REG | Reference to national code |
Ref country code: BR Ref legal event code: B01A Ref document number: 112021024964 Country of ref document: BR |
|
ENP | Entry into the national phase |
Ref document number: 20227001183 Country of ref document: KR Kind code of ref document: A |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2020742335 Country of ref document: EP |
|
ENP | Entry into the national phase |
Ref document number: 2020742335 Country of ref document: EP Effective date: 20220113 |
|
ENP | Entry into the national phase |
Ref document number: 112021024964 Country of ref document: BR Kind code of ref document: A2 Effective date: 20211209 |