ES1260231U - Prepared for rapid bread making (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Prepared for the rapid preparation of bread and characterized by being packaged in the bag all the ingredients necessary for its preparation except water. # 2. Prepared for the rapid preparation of bread (Machine-translation by Google Translate, not legally binding)

Description

DESCRIPTION

Prepared for rapid bread making

Technical sector

This invention defines a preparation for making bread in an easy and fast way without having to carry out the fermentation process in an isolated way, achieving the total production of the bread in a period close to one hour.

Background of the invention

In making bread, it is necessary to follow a slow process since it is necessary to start with a kneading phase that can last up to several hours to later carry out the fermentation, which can last between a few hours and several days. Subsequently, baking is carried out, which is the shortest process in making bread.

This traditional production process is common in the production of bread, although it is a highly contrasted process due to the great tradition of consumption, it suffers from several circumstances that make small-scale and domestic production difficult:

1. Need for kneading equipment. For the preparation of bread, a kneader is recommended because for the correct hydration of the flour as well as the formation of the gluten chains, an intense kneading is necessary.

2. Need for a fermentation chamber. One of the keys to making bread is to have a climate chamber with controlled humidity and temperature. The fermentation of bread depends to a great extent on these factors and in domestic kitchens there are usually no such facilities.

3. The recipes are quite critical in terms of:

to. Water amount.

b. Amount and type of yeast.

c. Amount and type of flour.

d. Process parameters.

This results in the fact that, in practice, it is rare for the inexperienced person to make bread easily.

Explanation of the invention

This preparation solves each and every one of the above problems:

1. Kneading. It is done manually in a very short period of between 3 and 15 minutes.

The prescribed hydration, as well as the type of flour, make it possible to obtain a dough that is soft enough for effortless kneading, as well as dry enough so that it does not stick to the table or in the hands of the person making it.

Preparation in a kitchen robot and in a bakery is also contemplated, applying different water / preparation ratios to achieve an optimal result in each case. The aforementioned amount of water is defined as a percentage of the total dry preparation. In the case of elaboration by hand it will be between 40% and 70%, while in the case of kneading in a kitchen robot or in a bakery it will be between 40% and 80%.

2. Fermentation. The preparation for the rapid production of bread does not require fermentation in a fermenter or in controlled environments. The domestic oven itself is used as a fermentation chamber. For this, the propagation of heat within the dough itself has been investigated so that with a low oven temperature setting of between 30 ° C and 120 ° C an accelerated fermentation period of between 30 and 90 minutes is achieved. From that moment on, the dough reaches temperatures above 45 ° C, which is where the yeasts begin to lose their activity. This is where the baking begins. The humidity necessary for fermentation is achieved from the humidity of the dough itself and the small size of the oven used so that the environment becomes saturated and the drying effect of the dough is reduced.

3. Criticality of the dosage. The preparation has an exact amount of each ingredient and is tested in a set of 17 different types of ovens on the market. Effective average values have been taken so that in all situations the bread rises properly. Likewise, they have been subjected to variations and possible common errors in the preparation so that in all cases the bread takes on a correct volume. For this reason, the only dosage that the user performs is that of water and this is a simple process with any measuring glass.

The composition of the quick bread preparation is based on four main ingredients:

1. Flour. It must be a flour with an average baking force (W) with a recommended value of 180 Joules, although for certain variants of the preparation minimum values of 40 Joules and maximum values of 400 Joules are reached. The amount of flour in the preparation will be between 90% and 99%. In the case of using flours of less strength, a dough will be obtained with greater ease for kneading but less capacity to admit water. The bread will come out flatter and with a smaller and closed alveolus with a more squishy feeling. In the case of using high-strength flours, the opposite will happen, admitting more water and being a more complex kneading. The alveolus will be larger and more elastic.

2. Yeast. It must be a dry type baker's yeast. Yeast is the key to this preparation and a very important factor must be taken into account, which is the loss of activity of the yeast over time. It will be dosed between 0.1% and 4% depending on the volume that you want to give the bread in the different options and the preferred consumption date applied to the product.

3. Salt. This ingredient is totally necessary for a correct flavor of the bread and is dosed between 0.5% and 4%. Salt degrades the action of yeast, for this, during mixing, care must be taken that the order of addition of both ingredients is adequate, preventing the overlap of both in nodules of the preparation.

4. Improvers. They are optional ingredients in the preparation. They improve the action of yeasts, giving the bread a better rise and organoleptic characteristics. The dosage of improvers is between 0% and 2%.

5. Other ingredients. There are other ingredients that do not play a functional role in the preparation but are necessary for the maintenance and preparation of the previous ingredients. These ingredients can be antioxidants, emulsifiers, anti-caking agents and stabilizers as well as other ingredients with similar characteristics. They are in the presence of less than 1% each.

The preferred consumption for this product will be between 1 and 3 months. Flour usually has a preferential consumption of 3 months and since it is added with yeasts and improvers, its useful life must be reduced to avoid making it with low activity yeasts.

In the preparation, attention must be paid to the aeration of the flour as well as the order of mixing the ingredients, the first being the salt to ensure an intense mixing with the flour matrix and not attack the yeast, forming nodules of salt and yeast.

To protect the yeast from early activation, a greasy coating of the particles is used so that when mixing, this thin layer of oil does not come off and it does during kneading, already in the product use phase.

Preferred embodiment of the invention

Example 1.

Prepared to make bread. “Easy Bread. Just water and go "

It is a commercial product following the previous dosage guidelines, packed in a 500g bag and with a recommended addition of 350 ml of water.

Flour: A baking force W 180 Joules is used in a percentage of 96%.

Salt: Sea salt is used in a percentage of 2%.

Yeast: Saccharomyces cerevisiae type dry yeast is used and contains a sorbitan monostearate emulsifier for its preparation and correct granulation. The percentage will be 0.8%.

Improver 0.3%: A wheat enzyme is used as a base together with an ascorbic acid as an antioxidant, mono and diacetyltartaric esters of mono and diglycerides of fatty acids as an emulsifier, monocalcium phosphate as a stabilizer and calcium carbonate as an anti-caking agent. The preparation of the preparation follows the following guidelines:

1. Aeration of the flour. The flour must be aerated and sifted before use. A sieve with a 1mm pitch will be used in a motorized sieve.

2. Dosing of flour. It will be carried out in a mixing drum in batches of 1000 kg.

Salt will be added first, subjecting the product to a 12-minute mixing process.

then the improver will be added and mixing for another 12 minutes.

The yeast will be dosed last. To inert it, it will be previously mixed in a drum with an environment saturated in vegetable oil so that there is a coating of each granule with a thickness of less than 12 microns and that prevents the yeast from being activated by moisture and flour. Once it has been added, it will mix for 4 minutes. Once the mixture is made, it will be packed in 500 g bags with hermetic closure.

Claims (4)

1. Prepared for the rapid production of bread characterized in that it consists of a set of the following ingredients packed in a bag to which water of between 40 and 80% of its own weight is added: to. Between 90 and 99% flour with a baking force (W) between 40 and 400 Joules, b. Between 0.1% and 4% dry yeast. 2. Preparation for the rapid production of bread according to claim 1 characterized by having a salt content of between 0.5% and 4%. 3. Preparation for the rapid preparation of bread according to claims 1 or 2 characterized by having a maximum improver content of 2%. 4. Preparation for the rapid preparation of bread according to claims 1 to 3 characterized by having antioxidants, emulsifiers, anti-caking agents and stabilizers as well as other ingredients with similar characteristics in the presence of less than 1% each.