EP-4740750-A2 - PROCESSING AID FOR THE PREPARATION OF BAKERY PRODUCTS

Abstract

The invention is a process for the formation of natural emulsifiers, characterized in that it comprises the use of brewer's yeast or Saccharomyces cerevisiae, the metabolism of which produces glycerol, heterofermentative lactic acid bacteria, which produce lactic acid, enzymes accessible to lactic acid bacteria for the formation of lactic acid, and wherein the esterification process between glycerol and lactic acid or acetic acid, or both, leads to the formation of emulsifier molecules.

Inventors

• ALLAMPRESE MANES ROSSI, Federico

Assignees

• Il Granaio delle Idee Srl

Dates

Publication Date

20260513

Application Date

20180503

Claims (3)

1. Processing aid for the preparation of bakery products, characterized in that it comprises heterofermentative lactic acid bacteria of the species Lactobacillus Sanfranciscensis, Lactobacillus Rossiae and Lactobacillus Plantarum and xylanase.
2. Processing aid according to claim 1, wherein the xylanase hydrolizes the beta-(1,4)-D-xylosidic bonds in arabinoxylane, removing xylose from the nonreducing end.
3. Dough for the preparation of bakery products, characterized in that it comprises: • processing aid according to any of the claims from 1 to 2; • flour.

Description

The present invention concerns processing aids for the preparation of bakery products, and a new process for the formation of emulsifiers without the use of technological or chemical additives is also disclosed. The present patent concerns also a completely natural processing aid, comprising lactic acid bacteria and enzymes, for the preparation of bakery products. At present in Italy bread-making methods can be divided in the following categories: - Sourdough This is the most ancient bread-making method. Sourdough is a mixture of water and flour which is left to ferment spontaneously, with the consequent generation and conservation of some yeasts and microflora which vary according to the environment and the raw materials used. Sourdough usually contains lactic acid bacteria of various types and a small share of yeasts. In sourdough there are microorganisms that produce enzymes, lactic acid and acetic acid. The use of sourdough in bread-making poses some drawbacks: difficult conservation, need for more labour, very long rising times, impossibility to guarantee the standardization of the finished product. If the acidity of sourdough is high, this produces unpleasant smells and weakens the gluten mesh of the dough obtained. The interest in products made with this method is increasingly widespread in the market, as this method is perceived as "authentic" and "healthy" by consumers. However, owing to these very characteristics, meaning vitality, variability of the yeasts-bacteria ratio, need for special conservation methods, long rising times, etc., sourdough is not used at an industrial level, being used only in the production of some specific traditional products such as, for example, "panettone". - Indirect dough method According to this method, the dough is made in 2 steps: in the first step a premixture is produced (biga or poolish, which differentiate from each other according to the quantity of water and the quantity of yeast used); in the second step all the other ingredients required by the recipe are added. This is a work method which is considered traditional and guarantees a high quality level, though posing several drawbacks: it requires the use of more expensive and stronger flours, very long rising times, precise control of temperature parameters and fermentation times, the use of proofing chambers, and at the same time it does not guarantee a standard quality of the finished product. - Straight dough method with additives According to CE regulation 1333/2008, Art. 3 paragraph 2, the following definition applies: a) 'food additive' shall mean any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of suchfood results, or may be reasonably expected to result, in it or its by-products becoming directly or indirectly a component of such foods. Additives must be specified in the label and are commonly identified by three-digit numbers preceded by letter E. According to the straight dough method, all the ingredients are mixed together in a single step. This is the most practical and quickest method but at the same time it is also the method the offers lower performance levels. For this reason, since the Fifties different types of additives have been introduced in the bread-making sector, mainly mono and diglycerides of fatty acids E471, esters of the mono and diglycerides of fatty acids E472 and ascorbic acid E300. While the additives E471 and E472 are added directly into the dough, ascorbic acid can be used also in mills as a flour processing agent. Contrary to many other additives, it leaves no trace in the product at the end of the baking process, as it is denatured by high temperatures, therefore it can be omitted from the label and considered exactly as a technological processing aid though being an additive. The additives E471 are used in the bakery sector as emulsifiers, thanks to their chemical structure. The three hydroxyl groups (OH) of glycerol make this molecule polar and thus soluble in water. In the mono and diglycerides of fatty acids there are one or two hydroxyl groups which are "occupied" by the fatty acids that are bonded to the glycerol molecule through condensation. Fatty acids are non-polar molecules and therefore are insoluble in water. These molecules, constituted by a polar part and a non-polar part, are defined as amphipathic. The additives E471 arrange their polar heads towards the outside and their non-polar tails towards the inside forming micelles, then position themselves between the surfaces of the two unmixable phases (water/water-based substances and oil/grease), thus reducing the interfacial tension and stabilizing the system. An emulsion is an unstable system constituted by two parts that cannot be mixed with ea