Patent Application
20240099315
The present invention relates to a process for obtaining a bread dough, to the system for carrying out this process and to the bread dough thus obtained. The process of the invention reduces the time taken to obtain the product.
Traditional bread making processes involve long fermentation and baking times. In these processes all bread ingredients are added at the initial mixing stage, mixed into a dough and fermented for a relatively long period of time, allowing for maximum dough conditioning and proper development of flavours and aromas.
However, long fermentations are costly as they are time-consuming and labour-intensive, require large fermentation areas as well as skilled supervisory staff.
Therefore, there has always been interest and numerous methods have been developed to shorten the fermentation time.
Patent U.S. Pat. No. 4,500,548 has found that conventional baked goods based on yeasts of the species Saccharomyces cereviseae can be prepared using a significantly reduced fermentation time without loss of texture, flavour or aroma characteristic of a similar baked good prepared using the full fermentation period. This can be achieved by adding to the dough of the baked goods an amount of a product effective in reducing the fermentation time comprising a dry leaven residue prepared by a process comprising fermenting a mixture comprising flour, sugar, water and a yeast of the species Saccharomyces cereviseae for a period of time sufficient to lower the initial pH below a pH of approximately 4.75. This acidic pH affects the taste of the bread.
In commercial and industrial bread production processes, it would be very important to reduce and control the fermentation times in order to obtain a spongy bread with no change in aroma or flavour, and therefore there is a need to develop such procedures.
The present invention relates to a process for obtaining a bread dough that achieves a reduction in fermentation time and baking time. The fermentation time can be reduced by up to 50%, as can the baking time. This time reduction is very important in the production process. The time reduction is due to the presence of a treated water as explained in the present invention.
The water used in the process of the invention is passed through a filter to reduce the amount of micro-organisms and then through a vortex generator column, in addition to which the water must be brought into contact with ceramic particles.
Ceramic particles produce a vibrational resonance with water, which they copy, also serve as a catalyst to enhance natural water processes, provide powerful disinfectant properties, ionise water naturally, activate water energetically, reduce the size of molecular clusters in water.
In the present invention, treated water refers to tap water that has been passed through a filter, a vortex column and a ceramic particle column.
Therefore, a first object of the invention is a process for obtaining a bread dough comprising the following steps:
In order to carry out the procedure of the invention, a system has been developed to transport the water through a filter and to form vortices in the water and bring it into contact with the ceramic particles. The vortices in the water are formed by introducing the water, once it has passed through a filter, through a tube inside a column. This tube concentric to the column through which the pressurised water circulates has a lower height than the column to allow the water to exit into the annular space that is present between the wall of the column and the inner tube. The annular space is filled with ceramic particles between which the water flows before exiting the vortex-forming column.
Therefore, a second aspect of the invention relates to a system for carrying out the process of the invention comprising the following elements:
A third aspect of the invention is a bread dough obtained in the process of the present invention.
As stated above, the first aspect of the invention relates to a process for obtaining a bread dough comprising the following steps:
As will be seen in the examples accompanying the present invention, it has been proven that the treatment given to the water by passing it through a filter, generating at least three vortices in it and putting it in contact with ceramic particles reduces the fermentation and baking times of the bread. By way of hypothesis, the applicant believes that the water changes its structure when treated in the present invention and this fact means that once it is incorporated into the dough, the leavening and baking times are reduced.
In a particular embodiment, the step of generating at least three vortices in the water filtered in step a) is performed by the following sub-steps: driving the filtered water through an inner tube concentric to the wall of a vortex generating column from the top to the bottom of the tube and bringing the water exiting from the bottom of the inner tube and up through the annular space into contact with the ceramic particles. After passing through the ceramic particles, the water exits the vortex column. In one particular embodiment, the interior of the concentric inner tube has vertical channels that favour the formation of the vortices. In a particular embodiment the vortices formed inside the column are three.
Once the water has left the column it is mixed with flour and sourdough and/or yeast. In a particular embodiment the water used in the sourdough is water that has been treated as in the process of the invention, i.e. it has been filtered, at least three vortices have been generated in it and it has been put in contact with ceramic particles.
In a particular embodiment in step d) it is also mixed with oil. In a particular embodiment, water is mixed with flour, oil, sourdough and yeast.
Once the bread dough has risen, it is ready for baking in less time than usual. As can be seen in the example of the invention in a puccia type bread, as defined in the example with baking between 400° C. and 500° C. the baking time is reduced from 8-10 minutes to 2-3 minutes.
A second aspect of the invention relates to a system for carrying out the process of the invention comprising the following elements:
In one particular embodiment, the vortex-creating elements are channels inside the concentric inner tube.
A third aspect of the invention is a bread dough obtained in the process of the present invention.
The following examples are for illustrative purposes only and are not to be construed as limiting the invention.
First the sourdough was made.
Before starting, the water used in the sourdough was prepared. It was taken from tap water, passed through a carbon filter, then passed through a vortex-forming column defined in the present invention. This water was used to prepare the sourdough and the dough of the invention.
On the first day, 200 g of whole wheat flour was mixed with 200 g of water as defined in the present invention at room temperature and left to stand for 24 hours.
On the second day, 200 g of whole wheat flour was mixed with 200 g of water as defined in the present invention at room temperature and left to stand for 24 hours.
On the third day, half of the dough present was discarded and mixed with 400 g of whole wheat flour and 400 g of water as defined in the present invention, at room temperature with the remaining dough. Allow to stand for 24 hours.
On the fourth day, all but 400 g of the dough was discarded and mixed with 400 g of wheat flour and 400 g of the water defined in the present invention, at room temperature. Allow to stand for 24 hours.
On the fifth day, all but 400 g of the dough was discarded and mixed with 400 g of wheat flour and 400 g of the water defined in the present invention, at room temperature.
The sourdough was used to prepare the bread dough with the following composition.
Knead all the ingredients together, roll the dough into portions (30 portions for these mixed quantities), and leave to rest in a proofing machine.
Bake the dough for two minutes at a temperature of 450° C.
This second comparative example was carried out in exactly the same way as example 1, but using tap water that was not passed through the filter or the vortex generator column. The proofing times were doubled compared to example 1 and the baking time was seven minutes to obtain a bread with the same appearance and consistency as in example 1.
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/ES2019/070688 | 10/10/2019 | WO |
