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United States Patent Office Patented Oct 3,840,668 United States Patent Office Patented Oct. 8, 1974 1. 2 Metaphosphates 3,840,668 METAPHOSPHATES AS DOUGH IMPROVERS Examples of metaphosphates suitable for use in the Robert R. Joiner, Belleville, and Frederick D. Vidal, present invention include sodium hexametaphosphate, so Englewood Cliffs, N.J., assignors to Pennwalt Corpo dium trimetaphosphate, sodium tripolyphosphate (all ration, Philadelphia, Pa. available from a number of chemical manufacturers), No Drawing. Filed Sept. 13, 1971, Ser. No. 180,157 Calgon SQ phosphate (available from Calgon Company) nt. C. A21d 2/02, 2/04, 2/24 which represent linear, polylinear and polycyclic meta U.S. C. 426-22 5 Claims phosphate compositions having a wide range of molecular weights which generally are described as powdered or O amorphous, glassy materials. Thus the term metaphos ABSTRACT OF THE DISCLOSURE phate, as used herein includes the polyphosphate produced A bread dough, containing about 2-50 (preferably 5 by heating simple metaphosphate to eliminate H2O, as is 10), parts per million (based on flour present) of a meta well-known in the art, and the glassy phosphate produced phosphate either alone or in combination with a conven by fusion and rapid cooling of the metaphosphate. tional oxidizing agent, yields in the finished loaf, when 5 baked by any typical commercial process, increased Oxidizing Agent volume and improved grain and texture and volume to weight ratio compared with a bread prepared from a Particularly enhanced results are obtained upon baking dough not containing the required additive within the a bread dough containing 2-50 parts per million meta phosphate and also a conventional amount of an oxidiz defined limits. 20 ing (i.e. maturing) agent such as an azodicarbonamide containing composition of which “Maturox" (a com STATEMENT OF THE INVENTION mercially available composition) is an example, potas This invention relates to a composition useful for mak sium bromate, potassium iodate, chlorine dioxide and ing bread. The invention more specifically relates to bread, 25 acetone peroxide formulations. These agents are added and a dough composition for making bread containing a in conventional quantities varying from about 5-125 uniquely low but effective quantity of a metaphosphate p.p.m., based on flour present, depending on the baking (e.g. 2-50, preferably 5-10, parts per million parts of procedure used and the particular oxidizing agent used. flour). The baked bread formed from the dough composition 30 THE EXAMPLES-TESTS AND RATINGS USED of the present invention is characterized by generally in The invention will be better understood by reference to creased bread volume, an improved volume to weight the Examples which are cited to illustrate the invention ratio, and especially, improved (i.e. a fine and uniform) and not to limit it in any manner. The loaves produced are grain and texture compared with a loaf from a compara rated on the basis of the volume of the loaves (which tive formula containing no metaphosphate; the baked 35 varies with the particular type of processing) and inside loaf has improved crumb color, and better overall bread loaf characteristics such as grain and texture which are appearance. The improved results are achieved in all scored comparatively with a perfect score being based on bread-making processes including the conventional 100. In the tested systems a typical volume for a 100 g. ("straight' or "sponge') or continuous process. Addi 40 loaf in the straight dough system and using untreated tionally it is found that the improvement is enhanced flour is about 600 ml.; in the sponge and continuous mix when the metaphosphate is used in known systems of systems for a 450 gm. loaf, the typical is about 2750 ml. bread baking in combination with a conventional amount In interpreting the results reported in the Examples one of an oxidizing agent, such as azodicarbonamide and must realize that truly comparative baking results are bromate. Improvement is noted not only in the final prod 45 possible only among each day's runs with the same flour uct when using the dough of the present invention but since if one attempts to run identical bakes on successive it has been observed that the metaphosphate dough days using identical materials, there will always be some handles better during bread making processes, i.e. it is variation from bake to bake due to variations in tempera easier to mold and is "stronger' as evidenced by fewer ture of the room or the temperature of the water, or to collapses compared to dough in which no such additive 50 Small variations in proof box or oven temperatures or to is present. slight variations in manual or mechanical handling and PRIOR ART the like. Similarly the degree of response varies widely with the particular flour used in a test bake. Since in the In the prior art, it is known to use metaphosphates, various series of bakes reported herein in different runs a orthophosphates and pyrophosphates as additives to edible number of different flour samples are used, varying materials. For a number of specific purposes, it is recog degrees of response occur; thus only results of the same nized that metaphosphates are preferred over the ortho run within each Table are comparable. phosphates or pyrophosphates. It is also known to add In the Examples the processes employed (known as metaphosphates to flours such as wheat flour (see U.S. 'straight,' 'sponge,” and "continuous mix” systems and 2,365,438) and to add metaphosphates as a part of a 60 variations thereof) are not critical to the success of the leavening agent for cake and biscuit doughs (see U.S. invention and any system of baking can be used. The de 2,366,857), in order to improve properties. The use of the tails of these commercial systems are well known in the metaphosphates has also been extensively discussed as a art. All parts per million (p.p.m.) reported are based on whipping agent in instant cake mixes and as an antioxidant the weight of the flour used. The “ratio reported in the for a wide variety of food products. In all of the prior 65 Tables is obtained by dividing the volume of the loaf in art compositions substantially large quantities of meta milliliters by the weight of the loaf in grams. Loaf phosphates are required. It is also known to add meta volumes are reported in milliliters. m phosphates to dough for bread baking (see French Patent 726,324) at relatively large proportions (e.g. 100-500 EXAMPLE 1. p.p.m.) well beyond the recommended limit for the com 70 In a straight dough system 100 g. "pup” loaves are position of the present invention. formed and baked using a formula which omits the use 3,840,668 3 4. of oxidizing agents. The "straight” system uses a typical The effectiveness of the metaphosphate additives even formulation: at the extremely low concentrations at which they are 100 g. Flour 5 g. Sugar used and in the difficulty controllable art of bread making 3 g. Yeast 0.25 g. Yeast Food Cal be seen from the data of Table I. Run A illustrates the 2 g. Salt Variable-Water 5 effectiveness of various additives within the preferred con and the method generally involves a single step process in centration E. of the nine loaves to which metaphos which all the ingredients are mixed together in a single phate was added, seven are equal or superior to each con batch before fermenting, molding, and proofing. The trol sample in all three measured variables while in the re phosphate additive, when 9 used, is addeds at the dough-up lo o"g' loaves (Nos. 6 and 8) superiority in at least stage. The various phosphates and the parts per million two parameters is present compared to the average value employed (in parenthesis) is indicated in Table I, along of the controls. with the observed results for four independent baking Sample A-12 (wherein the additive is an orthophos series (i.e. A, B, C and D). Control samples (which con- phate) compared with A-7, A-10 and A-11 (containing comparativetain no added purposes. phosphate) are included in each series for 15 unexpectedmetaphosphate superiority at the sameof the 5 metaphosphates p.p.m. level) illustrates to the Ortho the phosphates. TABLE Runs B and C demonstrate effectiveness of higher con E" Additive Volume Ratio Score centrations of metaphosphate within the scope of the in 20 vention while Run D illustrates effective use of con A: Not...control):::::::::::::::::::: ISS ES 3.8 centrations of metaphosphate below the preferred limit. A. Sodi, tripolyphosphate (10)-- :S 5. g 3: A-5.- - - Sodium- - --00---------------------------- hexametaphosphate (10)- 760 5.35.35 94.093. EXAMPLE 2 A...soatiani, - - - - - - taphosphate (5).I.I.I. 65 E: 93.5 A-8----7-- SQSOdlum ph9sphate hexametaphosphate (10)-------------- (b)-- 745 5.758 94.0 ° In this example, the composition0. and technique of Ex As E353,SHERS: E. S. 8:8 ample 1 is repeated, however, either azodicarbonamide Ai. SE EE,SRs) - - - - - 258 3. E.8 (ADA) potassium bromate, or both ("WaTox') and B. Nonaccinois. 826 5.80 646 metaphosphate (as "additive') are mixed into the flour 3. SitaRSES...So. 5: ..., 8:30 prior to dough up. The "additive, when used, with parts . SSA gate:SElia'.S.) - - - - - - Sg 8:8 per million indicated in parenthesis, is reported in Table B-6--- SOCllInsoluble till SEESRate OS alie (20) - - - -(35. - - - - 860 6.10 95.5 II along witho observed results for two runs, E and F. E.g. iSEASEE. (6): Si Si E28 Comparison of loaves in run E.
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