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United States Patent [19] [11] Patent Number: 4,643,900

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United States Patent [19] [11] Patent Number: 4,643,900 United States Patent [19] [11] Patent Number: 4,643,900 Porter [45] Date of Patent: Feb. 17 3 1987 [54] METHOD FOR MAKING BAKERY PRODUCTS OTHER PUBLICATIONS _ , Furia et a1, Fenaroli’s Handbook of Flavor Ingredients, [75] Invenm“ R” W- PM“, 131m“, Cahf- vol. I, 2nd ed., 1975, CRC Press: Cleveland, pp. [73] Assignee: Basic American Foods, San 196_l_97' _ _ _ Francisco’ Calif' Pruthl Spices and Condiments, 1980, Academic Press: New York, pp. 200-201. [21] Appl' No': “L707 Primary Examiner-Joseph Golian [22] Filed: Oct. 17, 1984 Attorney, Agent, or Firm-Sandler & Greenblum [51] Int. Cl.‘‘ ............................................. .. A21D 2/36 [57] ABSTRACT [52] US. Cl. .................................... .. 426/21; 426/658; A method for producing bakery products is provided _ 426/549; 426/19 wherein a dough conditioner composition of allium [58] Field of Search ................. .. 426/549, 653, 19, 21, material is incorporated into dough formulations‘ in_ 426/62 eluding flour, water and leavening agents. The allium [56] References Cited material is used in effective amounts to function in re ducing the mix-time required to develop a dough, in U-s- PATENT DOCUMENTS creasing the absorption of water by the flour during 2,883,285 4/ 1959 Lubig . dough development, and increasing the extensibility of 3,053,666 9/1962 Henika et al. the dough. The preferred allium material used in the 3,537,863 11/1970 Sinnott . preparation of the dough improving composition is 3,556,805 1/1971 Conn et al. garlic, more preferably in a dehydrated form and in 3,594,131 7/ 1971 Alp!" - combination with an inert organic material. The devel 3’5951671 7/1971 Cooke ‘it al- - oped dough is processed using conventional techniques 3’615’679 10/1971 Tangel at 3]‘ ' and procedures including baking into a standard bakery 3 617 305 11/1971 Rolland . 3’667’963 6/1972 Kaner et'a]. I products such as bread, crackers, pizza and sweet 3:679:433 7/1972 Pomeranz etal. g°°d$ 3,803,326 4/1974 Craig eta]. 3,876,815 4/1975 Kurzuis . 12 Claims, N0 Drawings 4,643,900 1 2 dough development processes was introduced about 20 METHOD FOR MAKING BAKERY PRODUCTS years ago to the baking industry by the Bread Research Institute of Australia with their Brimee Mixer. BACKGROUND OF THE INVENTION Since then, most of the effort expended in attempting 1. Field of the Invention to improve dough-making have concentrated on meth The present invention relates to farinaceous and amy ods for chemically developing the dough. One of the laceous products. In general, it is directed to improve ?rst of such chemical modi?cation methods which was ments in the production of batter and dough products. put into commercial practice is disclosed in U.S. Pat. The invention involves the use of a natural food mate No. 3,053,666 and involves the use of certain reducing rial as an active agent. More particularly, it involves the compounds, such as cysteine compounds, glutathione incorporation of allium material, preferably dehydrated and sodium bisul?te, as activating agents. All of these garlic, as a dough conditioner into standard dough for compounds are sulphur-containing reducing agents. mulations in amounts effective in functioning to reduce Small amounts of one or more of these agents were the mix-time required to develop a dough. In addition found to be effective in accelerating the development of dehydrated garlic increases absorption of water by the 5 proper dough consistency and to improve the extensi ?our during dough development, and improves the bility of the dough. Compounds related or homologous extensibility of the dough. Upon subsequent processing thereto were also found to be effective. In addition, and baking, the resultant product exhibits organoleptic materials such as inactive dry yeast, unheated soy flour, characteristics generally expected of such products. etc., were found to be useful as sources of cysteine 2. Description of the Prior Art 20 and/or glutathione. In combination with such com~ Flour-base dough products, such as bread, are one of pounds, conventional oxidizing agents, such as potas the basic food groups of a good, nutritional, well sium bromate, were used as maturing agents. It was balanced diet. The art of bread-making has been prac found that the combination of such agents was neces ticed for thousands of years. Raised bread and similar bakery products are normally prepared from a dough sary in order to obtain optimum extensibility and gas containing wheat flour, water, leavening agents, such as retention with good loaf volume and grain quality in a yeast and yeast nutrients, and additionally shortening, process for mixing a dough without a fermentation step. and salt. The dough ingredients are mixed, fermented Since the introduction of the Reddi-Sponge TM prod and kneaded until a viscoelastic dough is developed uct, there have been numerous attempts using various prior to baking. This basic bakery method, commonly chemical compounds to improve dough making. In referred to as the “straight-dough” method, was ini accordance with the disclosure of U.S. Pat. No. tially used by bakeries to commercially produce bread 3,556,805, compositions comprising fumaric acid, salts and rolls. thereof or an ester of fumaric acid having from ?ve to The industry uses what is referred to as a “no-time” nine carbon atoms are disclosed as reducing the mixing straight-dough system to commercially produce pizza requirements in the development of bread dough. and certain crackers. In such cases, it is prevalent to use U.S. Pat. No. 3,617,305 relates to an additive compo reducing agents as dough conditioners. Sodium sul?te sition comprising de?ned amounts of an ascorbate com and L-cysteine are routinely used at relatively high pound, an edible oxidizing agent and an edible sulfhy concentrations to accelerate the development of the dryl containing reducing agent for use in yeast-raised dough dough products. Currently in the United States most bread and rolls U.S. Pat. No. 3,876,805 is directed to improved whey are produced by the sponge-dough method wherein the protein concentrates, both water soluble and gluten fermentation of the sponge is utilized to mellow the reactive, which are particularly suitable for use in the gluten to where it can be mixed and fully developed in bakery industry as dough developers and conditioners. a reasonable time and yet exhibits acceptable extensibil 45 U.S. Pat. No. 3,595,671 is also directed to reducing ity for purposes of machining volume purposes. the mixing time in continuous dough-making processes Oxidizing agents are commonly employed in conven~ by the use of de?ned amounts of chemical additives in tional bread and roll production to ?x the volume ob the form of a combination of an acceptable food grade tained during proo?ng and baking. Protease enzymes, sulfhydryl-containing reducing agent, anti-oxidant, and L-Cysteine and sodium sul?te are typically used to oxidizing improver, respectively, preferred to be L modify the gluten of dough in order to reduce mix-time Cysteine hydrochloride, isoascorbic acid and a bro and increase the extensibility of the dough. mate. There has been considerable effort devoted to short Although each of these processes has been more or ening the overall time required for bread preparation less successful in commercial procedures for making and reducing the number and inconvenience of the bread, there has been a growing aversion to and con operating steps in commercial baking procedures. In cern for the use of chemical additives, particularly those what is commonly referred to as “continuous-mix” containing sodium and sul?tes, in processed foods. baking operations, the prefermentation step is substan Prior attempts to use natural food materials as im tially reduced or eliminated from the “straight” and proving agents for dough products are exempli?ed by “sponge-dough” methods. In commercial practice, con U.S. Pat. No. 3,594,181 which discloses that commi tinuous-mix processes were initially effected using ma nuted non-toxic plants of the Cruciferae, Resedaceae, chinery manufactured by Wallace and Tierman Inc., Capparidaceae, or Tropacolaceae families are useful as referred to as the Do-Maker Equipment, or by Bakery a cysteine substitute. Machinery Division, American Machine and Foundry Along this line, U.S. Pat. No. 2,819,168 is directed to Company, referred to as the Amflow Equipment. The 65 incorporating the separated germ or husk of raw, legu next major commercial development was what is minous seeds or an extract of the germ or husk into one known as the Chorleywood Process developed in En or more of the substances employed in carrying out the gland. The last of the major commercial, mechanical production of bread. 4,643,900 3 4 U.S. Pat. No. 1,479,592, discloses the addition of or the like. The preferred amount of garlic chips to be onions to yeast fermentation during formation of the added is two tablespoons (% of a cup) which equates to yeast. It is believed that by doing so the life of the yeast about 5 of the volume of starter. is extended without an excessive growth of bacteria Notwithstanding such use of garlic material as a ?a therein. It is disclosed that boiled onions are added to voring material in making various foods including gar sour dough which is allowed to stand for a time during lic bread, it is not believed that allium material has here which spontaneous fermentation will continue in the tofore been used as a dough additive to reduce the mix dough with the onions acting as an agent to retard the time of dough development and increase the extensibil activity of the growth of the yeast to thereby form a ity of the dough, in a manner similar to cysteine, gluta yeast which will remain active for extended periods of thione, protease enzymes, sul?tes and other recognized time.
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