RU2812739C2 - Cut block of live sourdough - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to sourdough in cut solid form, used in the baking industry to produce sourdough bread, and also as a baking starter for preparing liquid sourdough. Liquid bakery sourdough is in a solid, sliceable form and contains flour, starter and water. The flour used is either barley, buckwheat, lupine, millet, quinoa, einkorn wheat, kamut wheat flour or a mixture thereof.

EFFECT: invention makes it possible to obtain a microbiologically stable and easily dosed live sourdough in a solid form suitable for cutting, which retains its high taste properties.

12 cl, 12 dwg, 13 tbl, 5 ex

Description

The present invention relates to a living starter that can be easily used and transported and can be stored for a long time.

Historically, sourdough has always been the very first baking enzyme used in bread baking. It is prepared from a mixture of flour and water in which the metabolic activity of a heterogeneous population of lactic bacteria and yeast occurs, either by spontaneous fermentation (called a “natural starter”) or by fermentation initiated by a starter culture, with or without refreshment.

Baking sourdough bread produces rich aromatic nuances due to the use of complex flora that closely binds yeast and bacteria.

To meet the needs of the market and simplify the baker's work, different types of products were proposed, such as sourdough starters, ready-to-eat sourdoughs, then devitalized sourdoughs.

Baker's starters, which are usually in liquid form, as a paste or as a lyophilized powder of microorganisms, allow the production of starter in at least one step and in at least 16 hours. To get ready-made starter using a starter, just place the starter in water, for example, at a temperature of 30/35°C and add flour and possibly salt. After obtaining a homogeneous mixture, the dough is left to ferment for at least 16 hours at temperatures typically ranging from 20 to 35°C.

A fully prepared starter, obtained in one step, can be included in a recipe for making baking dough, for example for bread or buns, in the same quantities as in the case of spontaneous starter. In this way, baking professionals avoid the delicate and risky phases of starting fermentation and maintaining spontaneous fermentation. With this method, they provide uniform efficiency and reproducibility of results.

Ready-to-use active live starter is a “completely prepared” starter obtained through the natural fermentation of cereal flours. It is in liquid form and can be included directly in the batch in an amount of 5-20% of the total mass of flour. It guarantees bakers increased productivity and avoids refreshing requirements as well as waste generated by contamination from unwanted external microorganisms.

The applicant has also developed a number of devitalized starter cultures, which can be included in the batch without changing the original recipe. They give the baked goods in which they are used a specific aroma characteristic of fermented cereals.

Even if these products are easier to use than classic sourdough, bakers need products that are very reproducible every time they go into the oven and that can be stored for a long time.

Another range of products used in bread baking to improve the organoleptic qualities of baked goods are bread improvers with enzymatic activity, used in addition to yeast or sourdough. The applicant company has developed various types and, in particular, described in patent application WO2019/068700 a bread improver consisting of a conventional bread improver ingredient (specifically an enzyme mixture) and 10 ⁷ CFU (colony forming units) of microorganisms that can be added using sourdough This product is not used as a ready-to-eat bread starter, but rather as a leavening agent. If leaven is present in this improver, then it is a carrier for the enzyme mixture. The inclusion level is too low to rise the bread dough and baker's yeast is added to rise the dough.

The authors of the present invention have discovered that it is possible to obtain a live starter in a cut solid form, that is, easily dosed, with a long shelf life due to the choice of flour used.

In particular, by selecting the base flour appropriately, the present inventors have discovered that it is possible to obtain an easily dosed live starter in a cutable solid form.

Thus, the object of the present invention is a live sourdough in cut solid form based on barley, buckwheat, lupine, millet, quinoa, einkorn, Khorasan wheat flour or mixtures thereof.

By "starter" in the present invention is meant the product that is obtained by placing the starter in water and adding flour, then maintaining the ripening time.

Thus, the claimed sourdough may be a baker's sourdough ready for use, or may be a starter sourdough.

The expression "cuttable solid" means a solid block that retains its shape and can be cut into pieces, for example, by the pressure of a butter cutting wire, a knife blade, or a baker's horn. Such a block does not crumble, crumble or settle under its own weight. It may take the form of a block obtained by compaction, packed in an appropriate film, ensuring optimal storage of the product. Alternatively, it may be contained in a rigid bucket-type container.

Given this cutable solid appearance, the claimed starter can be dosed accurately and without any difficulty. Therefore, it is easy to use for the baker.

The base flour of the claimed sourdough can be selected from the group containing the flour of barley, buckwheat, lupine, millet, quinoa, kamut (or Khorasan) wheat, einkorn wheat and spelled wheat. You can use a mixture of different types of flour.

According to a particular embodiment, the sourdough base flour is selected from barley, buckwheat, lupine, millet, quinoa flour or mixtures thereof.

According to the invention, flours with an ash percentage of 0.35 to 2.50%, preferably 1 to 2.2%, even more preferably 1.5 to 2% by weight of 100% flour dry matter, are preferred.

According to the invention, preferred are types of flour with a protein content of from 5 to 45 g/100g flour, preferably from 8 to 30 g/100g flour, even more preferably from 10 to 15 g/100g flour.

According to a particular embodiment, the base flour of the claimed sourdough is selected from barley flour, buckwheat flour or mixtures thereof.

Depending on the flour used, the flavors of the sourdough starter vary. In particular, by adjusting the ratio of barley flour/buckwheat flour, different flavors are achieved.

The claimed starter has 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 stored while maintaining its activity.

Microbiological stability is such that the reduction in lactic bacteria content is no more than 2 log in 2 months, depending on its preparation.

The claimed sourdough has interesting taste qualities that remain stable for at least 10 days, preferably at least 20 days and preferably up to 8 weeks.

Considering the good stability of the declared sourdough, it can be stored for several weeks, up to 8 weeks. To further increase its shelf life, it can be stored in appropriate packaging such as plastic film or a plastic polypropylene bucket.

The claimed starter has a degree of hydration from 45 to 95%, preferably from 50 to 70%. The degree of hydration refers to the amount of water added per 100 units/parts of flour mixed with the starter.

According to an embodiment, the claimed starter contains:

barley flour and/or buckwheat flour: 100%

Starter: 0.2-5%, preferably 0.3-2%

Salt: 0-2%

Water: 45-75%, preferably 60 to 70%,

the percentages being baker's percentages, that is, per 100 parts of flour.

The invention also relates to the use of cut sourdough for baking sourdough bread.

For baking sourdough bread, the degree of inclusion of sourdough is greater than 10%, preferably 11 to 35%, even more preferably 15 to 20% per 100 parts of flour.

For use in baking sourdough bread, the inventive sourdough has a degree of hydration from 45 to 95%, preferably from 50 to 70%. The degree of hydration refers to the amount of water added per 100 units of flour mixed with the starter.

The invention also relates to the use of cut sourdough as a baking starter for the preparation of liquid sourdoughs.

In this use, the degree of starter inclusion is from 5 to 25%, preferably from 10 to 15%, in 100 parts of flour.

In this use, the inventive starter has a degree of hydration of 100 to 200%, preferably 150%. The degree of hydration refers to the amount of water added per 100 units of flour.

The ripening ability of the starter sourdough according to the invention is quite satisfactory and can last up to 11 weeks.

The invention will be described below with the help of examples, which are presented solely by way of illustration.

Examples:

Example 1: Preparation of starter cultures:

Prepare 6 different starters from the commercial starter Livendo® LV4, produced by Lesaffre, using different types of flour with fermentation for 20 hours at 30°C.

Table 1 Compound Quantity Flour 100% Water As needed Salt 1.5% Livendo® LV4 0.5% Kneading 5 minutes.

The type of flour and degree of hydration are indicated in the following table 2 for each of the prepared sourdoughs L1-L6.

table 2 Leaven Flour Ash content (% ash per % flour dry matter) Protein content (g/100g flour Hydration % L1 Corn 0.64 5.84 75 L2 Barley 1.93 9.7 70 L3 Buckwheat 1.92 12.89 55 L4 Rye T170 1.70 8.52 75 L5 Wheat T55 0.54 11.22 55 L6 Bran 0.64 5.84 55

The appearance and durability of the starters were assessed by eye before compaction. Photographs of various starters are presented in the accompanying Fig. 1.

Visual observation clearly shows that:

starters L5 and L6 do not form a compact mass and spread;

starter L1 forms an incoherent mass that breaks up into smaller blocks;

starters L2, L3 and L4 form a solid block.

The hard blocks formed by the starters were cut using a butter cutting wire.

Cutting was easy for starters L2 and L13, but was impossible for starter L4.

At time 0 the pH value was measured. The total titratable acidity of TTA and the SG “sauergrad” value were also measured.

For these analyses, 10 g of starter was placed in a graduated beaker and distilled water was added at a rate of 90 ml (10:90 parts/parts). Using a pH acidity meter, pH was measured, TTA was measured using a volumetric dosage of acid/base with N/10 soda solution until pH = 6.6 was achieved and the SG value was measured in the same way as the TTA value, but with a pH of 8.5. .

The results are shown in the table below for the value at T0:

Table 3 Leaven pH TTA S.G. L1 4.5 2.8 Not def. L2 4.2 8.2 Not def. L3 5.2 5.2 Not def. L4 5.2 4.2 Not def. L5 3.8 7.8 Not def. L6 3.9 7.1 Not def.

For the L2 starter, measurements were also taken every week for 8 weeks. The results are presented in Table 4 below:

Table 4 Sourdough block pH TTA S.G. from 0 to 2 weeks 4.1 15 21 2 weeks 4.1 16.7 22 3 weeks 4.0 18.4 -- 4 weeks 4.1 18.8 24.5 5 weeks 4.0 19.5 24.32 6 weeks 3.9 20.7 25.5 7 weeks 4.0 19.7 24.6 8 weeks 4.0 21 25.0

Sourdough L2 showed stability at the acidity level (no deviations appeared) for 8 weeks at 4°C.

Bacteriological activity was assessed for starter L2 over 8 weeks with different inocula, measuring mesophilic aerobic flora (30°C) in accordance with the NF EN ISO 4833-1 standard and heterofermentative lactic bacteria in 3M 01/19-11/17 medium. The results obtained are presented below in Table 5.

Table 5 Sample Lifetime Mesophilic aerobic flora (30°C) (CFU/g) Heterofermentative lactic bacteria (CFU/g) Sourdough on barley - inoculum 0.5%
Livendo® LV4 1 Week Not def. 9.30E+08 4 weeks 7.60E+05 2.40E+08 8 weeks 1.50E+05 9.80E+06

The L2 starter shows satisfactory bacteriological stability. It remains active even after 8 weeks of storage.

Stability was also observed in the following parameters: liquefaction/moisture loss, change in color, odor of the blocks. These parameters were stable over 8 weeks.

A 0.5 kg block and a 1 kg block of starter were pressed into parallelepipeds and photographed (see Figs. 11 and 12).

Example 2:

Various sourdough starters prepared according to Example 1 above were used to bake sourdough bread with the following composition:

Table 6 Ingredients kg % Wheat flour 1000 100 Water 700 70 Salt 21 2.1 Pressed yeast 5 0.5 Croustilis® 3 0.3 Declared sourdough 100 10 Total 2962.5

The bread baking diagram is presented below in Table 7:

Table 7 STEPS Kneading 8 minutes at speed 1 + 2 minutes at speed 2 Maturation 2 hours at ambient temperature (20-24°C, approximately 22°C) Cutting 400 g Rounding Yes Pre-proofing 15 minutes Molding Manual Proofing 2 hours at 26°C Notch Baking 25 minutes at 250°C - depression baking

For bread produced from L2 starter, very good pH and TTA stability was observed over 8 weeks. The following values were obtained:

Table 8 Bread (4hours30) On the crumb pH TTA S.G. Sourdough T0 15% 4.99 4.2 7.7 Sourdough T0 30% 4.79 7.3 11.2 Sourdough T8 15% 4.98 4.5 7.78 Sourdough T8 30% 4.71 6.5 10.4

An organoleptic analysis was carried out on these two baguettes, on the one hand, on a control traditional baguette baked with wheat flour, and, on the other hand, on a baguette with sourdough on a 10% barley block containing Livendo LV4 starter. This analysis is based on the Q.D.A. (quantitative descriptive analysis), and the results were processed using the Fizz program. Ten smell and taste experts, specially trained for the analysis, compared the products and noted differences on a scale from 0 to 10.

Table 9 Baguette with sourdough on barley block 10% Control baguette Appearance Darker crumb color Cream crumb color smell More sourdough smell White flour aroma Richer overall flavor
More sourdough flavor
More fruity aroma (than control sample) Fermented

The results obtained are presented in the table below and detailed in the diagram in FIG. 10. Both bread samples revealed a typical specific aroma of fermented cereals. The bread crumb according to the invention is more colored and the taste of the bread according to the invention is richer than that of the control bread, with more intense "sourdough and fruit" nuances.

Example 3:

Using a commercial SAF Levain starter, 8 different starters are prepared using different types of flour and fermented for 24 hours at 35°C.

The type of flour and degree of hydration are indicated in the following table 8 for each of the prepared sourdoughs L7-L14:

Table 10 Leaven Flour Ash content (% ash per % flour dry matter) Protein content (g/100g flour) Hydration % L5' Wheat 0.54 11.22 55 L7 Rye-wheat 1.7 10.37 63 L8 Rice 0.35 7.51 83 L9 Millet 0.75-2.40* eleven 61 L10 Quinoa 2.46-3.36* 13 65 L11 Lupine 2-4* 38-42* 85 L12 Einkorn wheat 1.43 15.64 61 L13 Wheat-spelt 0.75 13.46 61 L14 Khorasan wheat (known as Kamut) 1.76 14.96 50 *Theoretical values

The appearance and durability of the starter cultures was assessed visually. Photographs of various starters are presented in the accompanying figs. 2-9.

Visual observation shows that:

starters L7, L8 and L13 do not form a dense mass, but spread;

starters L9, L10, L11, L12 and L14 form a solid block.

The solid blocks formed by the starters were cut using a butter cutting wire.

Table 11 STEPS Kneading 5 minutes at speed 1 + 2 minutes at speed 2 Maturation 2 hours at ambient temperature (20-24°C, approximately 22°C) Cutting 450 g Rounding Yes Pre-proofing 30 minutes Molding Manual - Roll Proofing 2 hours at 28°C Berlin bun 80g: 200 ml Notch 1 notch Baking 25 minutes at 250°C - depression baking

For each type of bread obtained, the pH, TTA and SG values were measured on the crumb.

Table 12 Crumb pH TTA SG 5 Bread with L5 4.5 2.8 Not def. Bread with L7 4.23 16.42 23.28 Bread with L8 5.12 2.34 4.02 Bread with L9 4.40 14.65 21.82 Bread with L10 4.30 22.08 34.28 Bread with L11 4.99 15.01 23.27 Bread with L12 4.35 13.42 19.75 Bread with L13 4.25 13.38 19.05 Bread with L14 4.41 13.24 19.24

The obtained values are quite satisfactory.

An organoleptic analysis was carried out on these types of bread. This analysis is based on the Q.D.A. test and the results were processed using the Fizz program. Ten smell and taste experts, specially trained for the analysis, compared the products and noted aromas and odors.

Table 13 Smell Taste Bread with L5 Ripe wheat Ripe wheat, smooth Bread with L7 Acetic acid, sourdough, olive Very salty, no sourness Bread with L9 Fatty, malty Fatty, baked goods Bread with L10 Rice/Corn Quinoa, rice Bread with L11 Ripe wheat, fat Bold, floral Bread with L12 Soap, paint Bread with L13 + green Bread with L14 Lightly smoked Fatty

Bread products obtained with starter cultures L9, L10 and L11 had quite satisfactory organoleptic qualities.

Example 4:

Baker's starter starters were prepared as follows:

Composition of the starter starter Recipe (in wt.% flour) Wheat flour 100 Water at 30°C 62.8 Starter (liquid starter) 10 Enzyme improver (Pro 404) 0

Using this composition, baker starters were prepared using the following different methods (with and without refreshment).

Way Method 1 Method 2 Holding time 24 hours 24 hours Holding temperature 32°C 32°C Transfer No 1 time

Refreshment was carried out with the following composition:

Rye flour 92.9%

Water 63.9

starter starter 15%

After 8 weeks of storage, the bacteria present in the baker's starters retained their viability at levels above 10 ⁷ CFU/g.

Example 5:

Baker's starter starters, prepared according to example 4, were used to obtain liquid baker's starters based on wheat flour.

Various batches were obtained with freshly prepared starters (T0), with starters after storage for 7 weeks (T7) and after storage for 11 weeks (T11) at +4°C.

Liquid starters have the following composition:

Ingredients Quantity Wheat flour T55 100% Water 30°C 150% Starter starter from example 4 10% Holding time 24 hours Holding temperature 30°С

All batches of liquid starters produced had satisfactory pH and total acid values, even those produced with a starter that had been stored for 11 weeks.

The results of acidity measurements in a liquid starter produced from a starter with refreshment (starter from example 4 in method 2) are presented in the table below in comparison with various liquid starters obtained in the same way, but using commercially available frozen starters.

Starter pH TTA According to the invention 3.8 7.9 Livendo LV1 4.1 4.3 Livendo LV2 4.2 3.9 Livendo LV3 3.6 5.7

(Values for Livendo sourdough starters are estimates obtained using the “My sourdough App”).

The liquid starter obtained using the starter according to the invention has good ripening capacity, slightly greater than commercial frozen starters.

Brief description of drawings

Fig. 1 - photograph of starter cultures L1-L6 prepared in example 1.

Fig. 2 - photograph of the L5 starter prepared in example 3.

Fig. 3 - photograph of the L7 starter prepared in example 3.

Fig. 4 - photograph of the L9 starter prepared in example 3.

Fig. 5 - photograph of the L10 starter prepared in example 3.

Fig. 6 - photograph of sourdough L11 prepared in example 3.

Fig. 7 - photograph of sourdough L12 prepared in example 3.

Fig. 8 - photograph of sourdough L13 prepared in example 3.

Fig. 9 - photograph of sourdough L14 prepared in example 3.

Fig. 10 is a sensory diagram obtained for bread prepared according to example 2 and for control sourdough bread.

Fig. 11 and 12 are photographs of a non-crumbling, cut pressed block of L2 starter.

Claims (15)

1. Live sourdough for bakery products containing flour, starter and water, characterized in that it is based on the flour of barley, buckwheat, lupine, millet, quinoa, einkorn wheat, kamut wheat or mixtures thereof, and is in solid form, suitable for slicing. 2. Live sourdough according to claim 1, characterized in that it is made from barley, buckwheat, lupine, millet, quinoa flour or mixtures thereof. 3. Live sourdough according to any one of paragraphs. 1, 2, characterized in that the flour is barley flour and/or buckwheat flour. 4. Live sourdough according to any one of paragraphs. 1-3, characterized in that it contains ash in an amount from 0.35 to 2.50 wt.% flour. 5. Live sourdough according to any one of paragraphs. 1-4, characterized in that it contains proteins in amounts from 5 to 45 g/100 g of flour. 6. Live sourdough according to any one of paragraphs. 1-4, characterized in that it has a degree of hydration from 45 to 95%, preferably from 50% to 70%. 7. Live sourdough according to any one of paragraphs. 1-6, containing per 100 parts by weight of flour: from 0.2 to 5 parts by weight of starter, from 0 to 2 parts by weight of salt, from 45 to 75 parts by weight of water. 8. Live starter according to any of the previous paragraphs, characterized in that it has such bacteriological stability for 2 months that the decrease in the content of lactic bacteria is no more than 2 log in 2 months, depending on its preparation. 9. Use of starter according to any one of paragraphs. 1-8, where the starter is a ready-to-use starter for baking sourdough bread. 10. Use of the starter according to claim 9, where the degree of inclusion of the starter is from 10 to 35 parts by weight, preferably from 15 to 20 parts by weight per 100 parts of flour. 11. Use of starter according to any one of paragraphs. 1-8 as a baking starter for preparing liquid starters. 12. Use of the starter according to claim 11, where the degree of inclusion of the starter is from 5 to 25 parts by weight, preferably from 10 to 15 parts by weight per 100 parts of flour.