WO1996013980A1

WO1996013980A1 - Liquid bread improver

Info

Publication number: WO1996013980A1
Application number: PCT/AU1995/000730
Authority: WO
Inventors: Kenneth Charles Williams; Keith Leslie Mobbs
Original assignee: Burns Philp Food Holdings Pty Limited
Priority date: 1994-11-03
Filing date: 1995-11-01
Publication date: 1996-05-17
Also published as: JPH10509310A; TR199501367A2; AUPM922194A0

Abstract

The present invention provides a liquid bread improver and a method of producing a liquid bread improver. The liquid bread improver comprises a water slurry of a composition comprising up to 40 % (w/v) of a mixture of bread improver ingredients and the balance water, the mixture of bread improver ingredients comprising: (i) edible oxidising agent(s) 0.2-5 % (w/w); (ii) edible substance(s) containing or capable of producing -SH groups 0-1.0 % (w/w); (iii) fungal enzyme 50-300 SKBU/100g LBI; (iv) malt flour 0-40 % (w/w); (v) emulsifier(s) 0-40 % (w/w); (vi) inorganic mineral salt(s) 0-20 % (w/w); (vii) inactive dried yeast 0-4 % (w/w); (viii) yeast extract 0-10 % (w/w); (ix) edible oil(s) 0-40 % (w/w); (x) edible water soluble gum 0-5 % (w/w); (xi) carrier material: balance.

Description

UQUID BREAD IMPROVER This invention relates to liquid bread improver compositions which may be included in baking mixes, particularly those for bread making.

Bread improvers have been used in various forms for the past 50-60 years. They typically include yeast nutrients, amylolytic enzymes and oxidising/reducing agents and have a significant role in breadmaking processes through one or both of the following actions: (i) Yeast nutrients and amylolytic enzymes stimulate the rapid production of carbon dioxide from yeast. (ii) An appropriate balance of oxidising and reducing agents provides a rapid modification of the doughs' gluten structure so that optimum gas retention properties are achieved resulting in a good quality loaf being produced.

Rapid dough processing such as chemical dough development (CDD) and mechanical dough development (MDD), in particular, require the use of bread improvers. Present products for this kind of processing contain a balance of oxidising and reducing agents, yeast nutrients, enzymes, soya flour and emulsifier blends. These products are manufactured and stored in dry form and include an inert carrier such as flour or starch to eliminate interaction of minor ingredients.

However, whilst these products generally perform well, there is clearly a need for liquid bread improvers because they would be pumpable, readily metered and could be readily dispersed using simple mixing equipment. Furthermore, use of the liquid bread improvers reduce the generation of potentially harmful dust caused by manual addition of the dry improver to what is commonly an open vessel in most bakeries.

One example of a pumpable bread improver is described in Australian Patent Specification No 631683. This bread improver comprises a mixture of fat and bread improver ingredients and is characterised in that the ingredients including solid fat particles are dispersed in a liquid glyceride oil. However, the oily nature of this product can be a disadvantage because it can make CIP (cleaning in place) very difficult and could give rise to contamination problems in the resulting bread. The bread improver described in AU631683 also does not provide an aqueous phase for water soluble improver ingredients and further, exhibits poor flexibility because the required ratio of oil to oxidising agents varies for different bakery products.

The present inventors have developed a liquid bread improver (LBI) which promises to overcome or alleviate some or all of the disadvantages of the prior art.

Accordingly, the present invention consists in a liquid bread improver which comprises a water slurry of a composition comprising up to 40% (w/v) of a mixture of bread improver ingredients and the balance water, the mixture of bread improver ingredients comprising;-

(i) edible oxidising agent(s) 0.2-5% (w/w)

(ϋ) edible substance(s) containing or capable of 0-1.0% (w/w) producing -SH groups

(iii) fungal enzyme 50-300 SKBU/lOOg LBI

(iv) malt flour 0-40% (w/w)

(v) emulsifier(s) 0-40% [w/w)

(vi) inorganic mineral salt(s) 0-20% (w/w)

(vii) inactive dried yeast 0-4% (w/w)

(viii) yeast extract 0-10% (w/w)

(ix) edible oil(s) 0-40% (w/w)

(x) edible water soluble gum 0-5% (w/w)

(xi) carrier material balance.

Preferably, the mixture of bread improver ingredients is present at concentration of 10-40%, and more preferrably 10-25% w/v.

The bread improver ingredients may be selected from, for example, emulsifiers. oxidising agents, reducing agents, enzymes, sugars, salts, food acids, acidity regulators, vitamins and milk solids. As will be understood the LBI comprises a water slurry of bread improver ingredients mixture comprising at least 0.2-5% edible oxidising agent(s) and 50-300 SKBU/lOOg LBI fungal enzyme with the balance being carrier material. It is, however, preferred that the bread improver ingredients mixture further includes at least one ingredient selected from the following:

edible substance(s) containing or capable of producing -SH groups malt flour emulsifier(s) inactive dried yeast yeast extract edible oil(s) inorganic mineral salt(s) edible water soluble gum

In yet another preferred embodiment of the present invention the ratio of carrier material to other ingredients in the bread improver ingredients mixture is in the range of 5:1 to 1:2 and more preferably in the range of 3.3:1 to 1:1.

In a further preferred embodiment of the present invention the bread improver ingredients mixture comprises 1-3.0% (w/w) of at least one edible oxidising agent, 2.5-6.0% (w/w) fungal enzyme, 12-35% (w/w) malt flour and 5-12% (w/w) of at least one inorganic mineral salt with the balance being soya flour.

Edible oxidising agents suitable for use in the LBI according to the invention include coated and/or uncoated agents, and particularly, coated or uncoated ascorbic acid.

Suitable edible -SH group containing or producing substances may be sodium metabisulphite, cysteine, glutathione, thioglycollic acid or edible salts thereof.

Suitable fungal enzymes for use in the present LBI include powdered or liquid preparations containing amylolytic and/or proteolytic and/or hemicellulase enzymes. Examples include Maltase C premix and Natura 25/100. The emulsifiers which can be used in the present LBI include solid or liquid emulsifiers and particularly, monoglycerides, mixed mono and diglycerides, tartaric esters of mono and diglycerides, and sodium stearyl esters of lactic and oleic acids. Inorganic mineral salts which may be included in the present LBI include phosphates of calcium or ammonium, or ammonium chloride. Preferably, tricalcium phosphate is included in the LBI.

Edible oils which can be included in the LBI according to the present invention include various oils of vegetable origin, such as soya bean oil, cottonseed oil, corn oil, peanut oil, sunflower oil and sesame oil.

The LBI according to the present invention may also include a water soluble gum such as xanthan gum.

The carrier material may comprise treated/untreated flour and/or starch from wheat, corn, maize or sorghum. Most preferably, the carrier material is soya flour.

In a preferred form of the present invention the liquid bread improver comprises a water slurry of a bread improver ingredients mixture comprising:

Ingredient Amount f %1 f w/wl

Ascorbic Acid 1.0-2.5

Coated Ascorbic Acid 0.1-0.5

Fungal Enzyme Premix 1.5-3.5

Hemicellulase 0.5-2.5

Diacetyltartaric acid esters of monoglyceride 20-35

Sodium stearoyl lactylate 5-10

Sova Flour balance

The LBI according to the invention is a water slurry which may contain some of the compositional components in solution form. The LBI of the present invention generally shows good stability (e.g. at 4°C for periods of at least three weeks). The LBI is pumpable and, accordingly, may be used in rapid dough processing systems to produce bread or bakery products with improved volume, good external crust appearance and improved internal crumb characteristics such as softness and texture. The LBI according to the present invention may be manufactured by forming, by conventional techniques, a water slurry of a pre-formulated dry or wet bread improver ingredients mixture. To avoid settling of the solid content of the LBI, regular agitation of the storage vessels may be carried out.

It is to be understood that the invention further relates to methods for producing a liquid bread improver of the present invention.

In order that the nature of the present invention may be more readily understood preferred forms thereof will now be described with reference to the following Examples.

EXAMPLES

In each of the examples set out below where the liquid bread improver includes an emulsifier the emulsifier(s) is homogenised in approximately 75% of the water. The remaining components of the bread improver ingredients are then added to the homogenised emulsifier. The remaining 25% water is then added and proper dispersion of the ingredients is ensured by mixing with a high speed mixer. Where the liquid bread improver does not include an emulsifier the bread improver ingredients mixture is simply added to water and mixed.

Example 1- Bread Improver Composition

A mixture of the dry elements of the LBI composition (a premix) was prepared according to the following:

INGREDIENTS %_

Ascorbic Acid 1.2

Coated Ascorbic Acid 0.2

Maltase C Premix 1.67

Malt Flour 15.5

Natura 25/100 1.25

Tricalcium Phosphate 5.0

Wheat Flour 75.18 (I) Stability Trials

The stability of various baking ingredients were tested by preparing a water slurry and storing the product at 20-25°C for a set period of time. Trials were as follows: Trial 1 Slurry bread improver premix only in water (80gm bread improver made up to 400gm with water). Storage stability period 3 days. Trial 2 A repeat of Trial 1 but storage stability period 6 days. Trial 3 Slurry of bread improver premix and salt (80gm bread improver,

160gm salt made up to 800gm with water). Trial period 3 days. Trial 4 Slurry of bread improver premix. salt and calcium propionate (CP)

80gm bread improver, 160gm salt, 16gm calcium propionate made up to 800gm with water). Trial period 3 days. Trial 5 Repeat of Trial 4 but storage period 6 days.

Trial 6 Repeat of Trial 5 but adding azodicarbonamide (ADA). Period of trial 3 days.

The slurry pH was also monitored for Trials 2,3 and 4. Results:

The results for Trials 1-6 are presented at Tables 1-6, respectively. The proof times and oven spring data are also provided in graph form at Figures 1-6.

Trials 1 and 2 show that basic non-bromate MDD improver is stable for 6 days at 20-25°C.

Trials 4 & 5 show that proof time in the presence of CP is stable for 6 days but oven spring fall off occurs between 3 and 6 days storage. Trial 6 was discontinued after 48 hours due to inferior loaf characteristics being obtained with the presence of ADA in the slurry. pH is relatively unchanged over the storage period for Trials 2-4.

Table 1 (Trial No 1)

Table 2 (Trial No 2)

Table 3 (Trial No 3)

Table 4 (Trial No 4)

Table 5 (Trial No 5)

Table 6 (Trial No 6)

Example 2 Trials with and without flour: Results:

Table 7 A & B outlines results for two 4-day trials. Table 7A outlines results for the basic above mentioned liquid bread improver including salt but with and without flour. Table 7B relates to liquid bread improver with and without flour and also in the presence and absence of salt.

Using liquid bread improver without flour filler results in decreased bakery performance. This is usually illustrated by loss of oven spring or a lower internal bread score or in some cases both. Because flour has a buffering action, detrimental bakery performance could be due to lower solution pH, e.g. pH of liquid bread improver non flour based (plus salt) was 3.5. pH of liquid bread improver flour based (plus salt) was 3.9.

Table 7A

Table 7B

Example 3 Trials with various coated ascorbic acid levels Results:

Table 8 provides baking results for trials where the level of coated ascorbic acid was varied from 0.2 to 0.4%. The results indicate that the control level of 0.2% gave the best overall results as increasing coated ascorbic acid further opened up the internal texture of the final loaf.

Table 8

Example 4 Trials at 4°C

Storage trials were conducted on LBI by storing the LBI at 4°C for varying lengths of time and comparing its performance with a fresh Diamond sample performance each time.

Trials of the liquid bread improver containing emulsifiers (DATEM 12.0%, SSL 3.6% on wet improver weight) added as emulsions to the other components were carried out for 4 weeks at 4°C. Soya flour replaced wheat flour in one formulation. Results

Baking results are summarised in Table 9.

Both wheat and soya flour based formulations gave comparable performance to a commercially available dry Diamond bread improver over 3 weeks at 4°C.

Soya flour liquid bread improver performance is more variable than the wheat flour based product.

Note that loss in performance of liquid bread improver is due to ascorbic acid breakdown in solution so storage containers are covered with foil to keep out light.

Table 9 Liquid Bread Improver Storage Trial Results

LBI Diamond (Fresh each day) LBI (Soy Flour) (stored at 4°C)

Storage

Time Proof Oven Internal Proof Oven Internal

(Days) Time Spring Score Time Spring Score

7 57 40 36 56 45 34

14 49 40 31 50 40 26

21 60 35 42 59 35 42

28 54 45 45 56 30 33

Diamond (fresh each day) LBI (Wheat Flour) (stored at 4°C)

7 56 35 42 55 40 47

14 59 35 42 54 35 43

21 61 35 42 63 35 42

28 54 35 41 58 35 39 Example 5 Use of Xanthan gum Results:

Results in Table 10 show the effect on baking performance of adding cold water soluble Xanthan gum to the LBI.

Product gave similar loaf quality and stability to our standard liquid bread improver, being equivalent to a commercially available product "Diamond" (The British Arkady Co Ltd) after 3 weeks storage at 4°C.

Table 10 Gum Addition

Example 6 Usage at 10% flr.wt.

INGREDIENTS % LBI System (w/v)

Ascorbic Acid 0.12

Coated Ascorbic Acid 0.02 α amylase 0.167

(Maltese C Premix)

Malt flour M/A 1.55

Hemicellulase 0.125

(Natura 25/100)

Tricalcium phosphate 0.5

(Aerophos X)

Wheat Flour 7.52

Diacetyltartaric acid esters of 1.42 monoglyceride (DATEM)

Sodium Stearoyl Lactylate (SSL) 0.36

H_zO 88.22

Comments. Trial produced a larger ovenspring and slightly better internal stucture than dry Diamond (Trade Mark of the British Arkady Co Ltd) control.

Example 7 Stabilisation of LBI with Xanthan gum. Preservation of LBI with Calcium Propionate. Usage at 10% flr.wt.

INGREDIENTS % LBI System (w/v)

Ascorbic Acid 0.12

Coated Ascorbic 0.02

Acid

Maltase C Premix 0.167

Malt Flour M/A 1.55

Natura 25/100 0.125

Aerophos X 0.5

Wheat Flour 7.52

DATEM 1.42

SSL 0.36

Xanthan gum 0.4

(Keltrol F)

Calcium propionate 0.5

(CP)

H_zO 87.32

Comments. The addition of CP definitely improved the keeping quality of the LBI. Oven spring for the LBI trial out-performed the opposition dry Diamond controls. There was no significant decrease in loaf quality (of the LBI trial loaves) due to the addition of calcium propionate.

Example 8 Double Emulsifiers. Double CP. Usage at 10% flr.wt.

INGREDIENTS % LBI System (w/v)

Ascorbic Acid 0.12

Coated Ascorbic 0.02

Acid

Maltase C Premix 0.167

Malt Flour M/A 1.55

Natura 25/100 0.125

Aerophos X 0.5

Wheat Flour 7.52

DATEM 2.84

SSL 0.72

Keltrol F 0.4

CP 1.0

H_zO 85.04

Comments. This formulation developed to test keeping quality of stabilised LBI over 3 weeks at 4°C. No signs of contamination of product after 21 days. Bake test data shows loss of ovenspring and an inferior internal structure against the control loaf.

Example 9 Usage of LBI from 10% flr.wt.- 5% flr.wt. Removal of Malt Flour. Removal of Aerophos X.

INGREDIENTS % LBI System (w/v)

Ascorbic Acid 0.24

Coated Ascorbic 0.04

Acid

Maltase C Premix 0.334

Natura 25/100 0.25

Wheat Flour 9.14

DATEM 2.84

SSL 0.72

Keltrol F 0.4

CP 1.0

H₂0 85.04

Comments. Removal of the malt fl structure of the loaf. Removal of tri-calcium phosphate (Aerophos X) did not affect loaf quality at all. Results are set out in Table 11.

TABLE 11 THE REMOVAL OF MALT FLOUR

PRODUCT STORAGE PROOF BREAD INTERNAL OVEN TIME SCORE SCORE SPRING

LBI NO INITIAL 53 32 43 30

MALT

FLOUR

LBI MALT INΓΠAL 50 32 36 30 FLOUR Example 10 Substitution of Wheat Flour with Soya Flour. Usage of LBI at 5% flr.wt.

INGREDIENTS % LBI System (w/v)

Ascorbic Acid 0.24

Coated Ascorbic 0.04

Acid

Maltase C Premix 0.334

Natura 25/100 0.25

Soya Flour 9.14

DATEM 2.84

SSL 0.72

Keltrol F 0.4

CP 1.0

H₂0 85.04

Comments. The replacem ent of w softness and gave the loaf a brighter whiteness in the crumb. Using soya flour greatly improved the internal appearance of the loaf. Results are set out in Table 12.

TABLE 12 THE USE OF SOYA FLOUR INSTEAD OF WHEAT FLOUR

PRODUCT STORAGE PROOF BREAD INTERNAL OVEN TIME SCORE SCORE SPRING

LBI INITIAL 57 33 42 35

WHEAT

FLOUR

LBI SOYA INITIAL 57 33 46.5 45 FLOUR Example 11 Usage of LBI from 5% flr.wt.→ 3% flr.wt.

INGREDIENTS % LBI System (w/v)

Ascorbic Acid 0.4

Coated Ascorbic Acid 0.07 α amylase 0.56

(Maltase C Premix)

Hemicellulase 0.42

(Natura 25/100)

Soya Flour 8.55

Diacetyltartaric acid esters of 2.84 monoglyceride

Sodium Stearoyl Lactylate 0.72

Xanthan gum 0.4

(Keltrol F)

Calcium Propionate 1.0

H_zO 85.04

Comments. Bake test data suggested that the change in the LBI usage rate, with the accompanying adjustments to the formulation, showed no detrimental affects to loaf quality.

Example 12 Assessment of Liquid Emulsifiers. 4L, 3 week, stored at 4°C. 3 trials: Control (LBI C)= solid DATEM (472e)- [Diacetyltartaric acid esters of monoglyceride] + solid SSL (481)-[Sodium stearoyl lactylate]. Trial 1, (LBI A) direct replacement of SSL_(S) with Sodium oleoactylate₍₁₎ + DATEM_(s). Trial 2, (LBI B) direct replacement of SSL_(S) with Sodium oleoactylate₍₁₎ + direct replacement of DATEM_(s) with DATEM Panex 601₍₁₎. Increase in emulsifier levels.

INGREDIENTS % LBI System (w/v)

Ascorbic Acid 0.4

Coated Ascorbic Acid 0.07 α amylase 0.56

(Maltase C Premix)

Hemicellulase 0.42

(Natura 25/100)

Soya Flour 8.55

Diacetyltartaric acid esters of 4.73 monoglyceride (DATEM Panex 601)

Sodium oleoactylate 1.2

Xanthan gum 0.4

(Keltrol F)

Calcium Propionate 1.0

H_zO 82.67

Comments. Very little difference in bread quality between these three formulations over fourteen (14) days storage at 4°C (results set out in Table 13). The use of liquid emulsifiers will be beneficial in the production process of LBI. TABLE 13 LIQUID EMULSIFIERS

PRODUCT STORAGE PROOF BREAD INTERNAL OVEN TIME SCORE SCORE SPRING

LBI A INITIAL 60 32.5 42 40

LBI B INITIAL 59 33.5 43 40

LBI C INITIAL 59 33 45 45

LBI A 7 DAYS 63 33 44 35

LBI B 7 DAYS 64 34 46 45

LBI C 7 DAYS 63 33.5 44 40

PRODUCT STORAGE PROOF BREAD INTERNAL OVEN TIME SCORE SCORE SPRING

LBI A 14 DAYS 63 33.5 44 40

LBI B 14 DAYS 61 33 45 45

LBI C 14 DAYS 62 33.5 44 40 Example 13 Investigation of liquid α-amylase as a replacement for Maltase

C premix. 9/6/95.

Fungamyl 800L was used in the trial. Notice reduced level of enzyme.

INGREDIENTS % LBI System (w/v)

Ascorbic Acid 0.4

Coated Ascorbic Acid 0.07 α-amylase (Fungamyl 800L) 0.12

Hemicellulase 0.42

(Natura 25/100)

Soya Flour 8.55

Diacetyltartaric acid esters of 4.73 monoglyceride

Sodium Stearoyl Lactylate 1.2

Xanthan gum 0.4

(Keltrol F)

Calcium Propionate 1.0

H₂0 83.11

Comments. The trials (including Diamond control! performed terms of proof times and ovenspring. From the data it appears that there is no benefit in using liquid alpha-amylase as a replacement for Maltase C premix.

It will be appreciated by persons skilled in the art that numerous variations and/or modifications may be made to the invention as shown in the specific embodiments without departing from the spirit or scope of the invention as broadly described. The present embodiments are, therefore, to be considered in all respects as illustrative and not restrictive.

Claims

CLAIMS:

1. A liquid bread improver which comprises a water slurry of a composition comprising up to 40% (w/v) of a mixture of bread improver ingredients and the balance water, the mixture of bread improver ingredients comprising:-

(i) edible oxidising agent(s) 0.2-5% (w/w)

(ii) edible substance(s) containing or capable of 0-1.0% (w/w) producing -SH groups (iii) fungal enzyme 50-300 SKBU/lOOg LBI

(iv) malt flour 0-40% (w/w)

(v) emulsifier(s) 0-40% (w/w)

(vi) inorganic mineral salt(s) 0-20% (w/w)

(vii) inactive dried yeast 0-4% (w/w)

(viii) yeast extract 0-10% (w/w)

(ix) edible oil(s) 0-40% (w/w)

(x) edible water soluble gum 0-5% (w/w)

(xi) carrier material balance.

2. A liquid bread improver as claimed in claim 1 in which the mixture of bread improver ingredients is present at concentration of 10-40% and preferably at 10-25% w/v.

3. A liquid bread improver as claimed in claim 1 or claim 2 in which the mixture of bread improver ingredients includes at least one ingredient selected from the following:

4. A liquid bread improver as claimed in any one of claims 1 to 3 in which the ratio of carrier material to other ingredients in the bread improver ingredients mixture is in the range of 5:1 to 1:2 and more preferably in the range of 3.3:1 to 1:1.

5. A liquid bread improver as claimed in any one of claims 1 to 4 in which the bread improver ingredients mixture comprises 1-3.0% [w/w) of at least one edible oxidising agent, 2.5-6.0% (w/w) fungal enzyme, 12-35% (w/w) malt flour and 5-12% (w/w) of at least one inorganic mineral salt with the balance being soya flour.

6. A liquid bread improver as claimed in any one of claims 1 to 5 in which the bread improver ingredients mixture comprises:

Ingredient Amount (%) (w/w)

Ascorbic Acid 1.0-2.5

Coated Ascorbic Acid 0.1-0.5

Fungal Enzyme Premix 1.5-3.5

Hemicellulase 0.5-2.5

Diacetyltartaric acid esters of monoglyceride 20-35

Sodium stearoyl lactylate 5-10

Soya Flour balance