BE1032296B1 - Crude Pistols/Bagbread - Google Patents

Abstract

The present invention relates to a method comprising: - mixing a quantity of flour and a quantity of water for 5-7 minutes at a first speed between 100-120 revolutions/minute to form a stress-free dough; - subjecting the resulting dough to a rest period of at least 30 minutes; - adding additional ingredients to the dough; - subjecting the dough to an intensive kneading phase of 6-8 minutes at a second speed between 200 and 240 revolutions/minute. The invention also relates to a bread product obtained according to the aforementioned method.

Description

1 BE2023/6077

Crude Pistols/Bagbread

TECHNICAL DOMAIN

The invention relates to a method for making a bread product with a soft crumb and a crispy crust, such as a roll or a baguette. The invention also relates to the resulting bread product with a soft crumb and a crispy crust.

STATE OF THE ART

Baguettes and rolls are bread products with a soft crumb and a crispy crust. Several factors play a key role in creating such a bread product. The basic ingredients for many bread products are water, flour, leavening agent, and salt.

Gluten is a protein that forms when flour is mixed with water. While gluten is essential for the structure of many baked goods, too much gluten can lead to a tough dough. Excessive gluten formation can lead to a heavy texture in bread. The dough can become dense and compact, resulting in a less airy and chewier crumb. This is contrary to the desired light and airy character of rolls and baguettes. Too much gluten can also hinder the rising process. Yeast produces carbon dioxide during fermentation, which makes the dough rise. If the gluten network is too strong, it can restrict the dough's expansion, resulting in a bread product with less volume. An excessively strong gluten network can also make the dough more difficult to work with. For example, the dough can become too elastic, making it difficult to shape, portion, or perform other operations. Too much gluten can also result in bread with reduced tenderness. Pistolets are often prized for their soft crumb and crispy crust, and excessive gluten formation can compromise these desirable characteristics.

To avoid these disadvantages, it is important to manage the gluten content in the dough and aim for a balanced gluten network that produces the desired structure and texture.

The present invention aims to find a solution to at least some of the above-mentioned problems.

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SUMMARY OF THE INVENTION

The invention relates to a method for manufacturing a bread product with a soft breadcrumb and a crispy crust, such as a roll or a baguette according to claim 1. In particular, the invention relates to a method comprising: - mixing a quantity of flour and a quantity of water for a period of 5-7 minutes at a first speed between 100-120 revolutions/minute to form a stress-free dough; - subjecting the obtained dough to a rest period of at least 30 minutes; - adding additional ingredients to the dough; - subjecting the dough to an intensive kneading phase of 6-8 minutes at a second speed between 200-240 revolutions/minute.

Such a method makes it possible to obtain a bread product with a soft crumb and a crispy crust. The method according to the present invention allows for controlling the gluten content in the dough and achieving a balanced gluten network that produces the desired structure and texture for the bread product.

In a second aspect, the invention relates to a bread product obtained according to the aforementioned method according to claim 10. More particularly, the invention relates to a bread product with a soft breadcrumb and a crispy crust.

DETAILED DESCRIPTION

The invention relates to a method for making a bread product with a soft crumb and a crispy crust, such as a roll or a baguette. The invention also relates to the resulting bread product with a soft crumb and a crispy crust.

Unless otherwise defined, all terms used in the description of the invention, including technical and scientific terms, have the meaning as commonly understood by one skilled in the technical field of the invention.

For a better appreciation of the description of the invention, the following terms are explicitly explained.

3 BE2023/6077 "A," "the," and "the" refer to both the singular and the plural in this document unless the context clearly indicates otherwise. For example, "a segment" means one or more than one segment.

When “about” or “around” is used in this document with reference to a measurable quantity, a parameter, a time period or moment, or the like, what is meant is variations of +/-20% or less, preferably +/-10% or less, more preferably +/-5% or less, even more preferably +/-1% or less, and even more preferably +/-0.1% or less of the quoted value, insofar as such variations are applicable to the described invention. However, it is to be understood that the value of the quantity for which the term “about” or “around” is used is itself specifically disclosed.

The terms “comprise”, “comprising”, “consisting of”, “comprising”, “comprising”, “comprising”, “containing”, “comprising”, “containing” are synonyms and are inclusive or open terms indicating the presence of what follows, and do not exclude or preclude the presence of other components, features, elements, members, steps known or described in the prior art.

Quoting numerical intervals through the endpoints includes all integers, fractions, and/or real numbers between the endpoints, including those endpoints.

The present invention relates to a method for manufacturing a bread product with a soft breadcrumb and a crispy crust, such as a roll or a baguette, and the resulting bread product.

The term "dough," as used herein, can be understood as any dough known in the technical field of bread product production. The dough comprises at least water and also flour and/or meal as ingredients. According to preferred embodiments, the flour and/or meal are selected from the group consisting of wheat flour, wheat flour, and/or other types of flour, flour, or starch, such as corn flour, corn starch, cornmeal, barley flour, durra flour, rice flour, rye flour, rye flour, oat flour, oat flour, soy flour, sorghum flour, sorghum flour, potato flour, potato flour, and potato starch, or any combination of the foregoing. In a preferred embodiment, the dough further comprises, as an ingredient, a leavening agent, such as yeast, a fermented dough, or a conventional chemical leavening agent. In preferred embodiments, the dough comprises

4 BE2023/6077 additionally one or more ingredients from the group comprising salt, such as sodium chloride, calcium acetate, sodium sulphate or calcium sulphate, sweeteners, such as sugar, syrup or artificial sweeteners, fatty substances, such as fat, granulated fat, shortening, margarine, butter, animal oil, vegetable oil, butterfat, milk fat or glycerol, emulsifiers, such as mono- or diglycerides, sugar esters of fatty acids, polyglycerol esters of fatty acids, lactic acid esters of monoglycerides, acetic acid esters of monoglycerides, polyoxyethylene stearates and lysolecithin or an enzyme such as a lipase, starch-degrading enzymes, such as α-amylase, β-amylase, glucoamylases and pullulanases, cellulose- or hemicellulose-degrading enzymes, lipoxygenases, oxidoreductases, proteases, lipases, non-specific oxidising agents, such as iodates, peroxides, ascorbic acid, potassium bromate and azodicarbonamide, flavourings, cultures of lactic acid bacteria, vitamins, minerals, hydrocolloids, such as alginates, carrageenan, pectin, vegetable gums such as guar gum and locust bean gum and dietary fibre, proteins, such as in the form of milk powder, gluten or soya, eggs, either whole eggs, egg white or egg yolk, and an amino acid such as L-cysteine.

The word "bread crumb" as used herein refers to the interior or inner portion of a bread product, specifically the texture, structure, and composition of the interior. Bread crumb comprises the overall crumbly structure of the interior of the bread product, including the air bubbles and elasticity of the dough.

The quality of breadcrumbs is influenced by several factors during the bread-making process, such as kneading, rising, and baking conditions. A good breadcrumb is soft and airy, with a light and airy texture and evenly distributed small air bubbles. The color of breadcrumbs can range from white to light brown, depending on the type of flour and the baking time.

The quality of the breadcrumb is a key factor in determining the overall texture and flavor of a bread product. It also determines how well the dough has risen and whether it has developed the desired properties during the baking process. A good balance between lightness, elasticity, and flavor in the breadcrumb contributes to the overall quality of the bread product. This invention makes it possible to obtain a bread product with a soft breadcrumb.

In a first aspect, the invention relates to a method for manufacturing a bread product with a soft breadcrumb and a crispy crust, such as a roll or a baguette, comprising:

-mixing a quantity of flour and a quantity of water for a period of 5-7 minutes at a first speed between 100-120 revolutions/minute until a stress-free dough is obtained; -subjecting the obtained dough to a rest period of at least 30 5 minutes; -adding additional ingredients to the dough; -subjecting the dough to an intensive kneading phase of 6-8 minutes at a second speed between 200-240 revolutions/minute.

Flour and water are mixed to form a dough. A specific amount of flour is added to a specific amount of water and mixed. In one embodiment, the water-to-flour weight ratio is between 0.5 and 0.6, for example, 17.6 liters of water is mixed with 32 kg of flour. The mixing of the flour and water over a period of 5-7 minutes (preferably 6 minutes) is done in a stress-free manner, with the handling or kneading of the dough being done in such a way as to limit the development of gluten. Gluten is a protein that forms when flour is mixed with water.

While gluten is essential to the structure of many baked goods, such as bread, too much gluten can lead to a tough dough.

To make stress-free dough, limit the kneading time and handling. As described above, the kneading time is preferably 6 minutes and a maximum of 7 minutes. Limited handling can be achieved by gently mixing until all ingredients are combined, but without intensive kneading. The dough is kneaded at an initial speed between 100 and 120 revolutions per minute. In a preferred embodiment, the dough is kneaded at an initial speed of 110 revolutions per minute during this step. The dough can be kneaded using any conventional kneading machine. Preferably, the dough is kneaded using a spiral kneader. Over-kneading can result in excessive gluten development, resulting in a dense and tough final product. The goal is to find a balance where the dough is well mixed but gluten development is limited.

This results in a bread product with a light texture. After the first mixing phase, the dough is not yet elastic. Almost no gluten network has developed yet.

After mixing the flour and water without straining, the resulting dough is left to rest for at least 30 minutes. This rest is essential to promote the dough's water absorption. The water will optimally bind with the gluten and form

6 BE2023/6077 a network of air bubbles. This gluten network is essential for the optimal crumb of the final product: a very thin, crispy crust on the outside and a soft, airy crumb on the inside that remains soft for a long time. The development of the gluten network also has the secondary function of facilitating kneading in the next step.

Letting the dough rest after mixing the flour and water is a crucial step in the baking process and has several positive effects on the dough's structure and properties. Ideally, the resting period should be at least 30 minutes. During this resting period, the flour becomes better hydrated. The water can penetrate and be evenly distributed among the flour particles. This improves dough cohesion and contributes to better development of the gluten network. Resting also gives the enzymes in the flour time to break down proteins, promoting gluten development. Gluten is essential for the structure and elasticity of the dough. During this resting period, the gluten in the dough can relax. This makes the dough more pliable and easier to handle during further processing, such as kneading and shaping the bread.

Resting also contributes to the development of dough strength. This allows the dough to rise better and hold its shape better during baking. The resting period provides time for fermentation processes that enhance the dough's flavor and texture.

Natural fermentation and enzymatic activity contribute to the development of characteristic flavor profiles. Letting the dough rest increases the flour's water absorption capacity, allowing the dough to retain more moisture.

This contributes to the juiciness of the final product. Furthermore, a well-rested dough tends to rise better during the fermentation process, resulting in a fluffier and lighter bread. In general, the resting period after mixing the flour and water contributes to improved dough quality and ultimately to a better-baked bread with good texture and flavor. After the initial resting phase, the dough is not yet sufficiently elastic; the gluten network is still developing.

After the rest period, additional ingredients are added, followed by an intensive kneading phase of 6-8 minutes, preferably 7 minutes. The dough is kneaded at a second speed between 200-240 revolutions/minute. In a preferred embodiment, the dough is kneaded at a second speed of 220 revolutions/minute during this step. The dough can be kneaded using any kneading machine known from the state of the art. Preferably, the dough is kneaded using a spiral kneader. This ensures that the correct kneading energy is applied to the dough to achieve optimal airiness in the final product.

7 BE2023/6077. After the second kneading phase, the dough is optimally developed (for example, a nice membrane can be formed if you take a piece of dough and stretch it without tearing it. The dough is also no longer sticky at this point).

In one embodiment, the additional ingredients include yeast, sourdough, and iodized salt.

In a further embodiment, between 1.5 and 3.0 m%, preferably 2 m%, of yeast is added to the dough after the resting period, based on the total weight of the dough which is 100%.

This particular percentage of yeast ensures optimal rising, flavor development, and dough strength. The amount of yeast influences the speed of the rising process. A higher yeast percentage can lead to a faster rise time, while a lower dough percentage can result in a slower rise time. A balance must be found to achieve the desired rise time and texture of the final product. A slower rise time, often associated with a lower yeast percentage, can contribute to a more developed and complex flavor in the bread due to slower fermentation processes. Using 1.5 and 3.0 m% yeast can provide a balance between a reasonably fast rise time and sufficient flavor development. The amount of yeast can also influence the overall structure and texture of the dough. A higher yeast percentage can promote a more airy crumb structure, while a lower percentage can result in a more compact bread product.

In a further embodiment, between 1.5 and 10.0 m%, preferably between 1.5 and 3.0 m%, such as 2 M%, sourdough is added to the dough after the resting period, based on the total weight of the dough which amounts to 100%.

Adding sourdough to dough offers several advantages, and the specific amount of sourdough, between 1.5 and 10.0% by weight, is often carefully chosen to achieve the desired properties of the bread product. Sourdough, a mixture of natural yeasts and lactic acid bacteria, contributes to the complex and characteristic flavor of the bread product. The fermentation process of sourdough produces organic acids and volatile flavor compounds that give the bread a deeper and more pronounced flavor than bread leavened with yeast alone. Sourdough contains enzymes that help break down dough, resulting in a softer and more elastic dough.

This can lead to a better dough structure, which is important for the crumb structure

8 BE2023/6077 of bread. The acids produced during the fermentation process of sourdough have antimicrobial properties. This can help extend the shelf life of bread, as these acids inhibit the growth of mold and bacteria. Sourdough can also act as a natural preservative due to its acidity. This can reduce the need for additional preservatives.

Sourdough fermentation can further enhance the absorption of certain nutrients in the dough, improving the bread's nutritional value. It can also improve the bread's digestibility for some people with gluten sensitivities. Adding between 1.5 and 10.0 m% sourdough to the dough after the resting period achieves an optimal balance of flavor, texture, and shelf life.

In a further embodiment, between 1.0 and 3.0 m%, preferably 1.7 m%, of iodized salt is added to the dough after the resting period, based on the total weight of the dough which is 100%.

Iodized salt is salt to which iodine has been added. Iodine is an essential trace element important for proper thyroid function and general health. Adding iodized salt to dough contributes to iodine intake, which is especially relevant because iodine is not naturally found in large quantities in many foods. Furthermore, salt naturally enhances the flavor of food. Adding iodized salt to dough contributes to the overall flavor balance of the bread product, allowing other flavor elements to better develop. Salt also influences the activity of yeast in the dough. It regulates fermentation and enzymatic activity, which affects the texture, structure, and rise of the dough. The right amount of salt promotes balanced fermentation and contributes to the development of the desired character of the bread.

Salt can also affect gluten formation in dough. The right amount of salt helps strengthen the gluten network, which is essential for the structure and texture of bread. Salt also has preservative properties and can inhibit the growth of mold and bacteria. This contributes to the bread's shelf life.

When between 1.0 and 3.0 m% iodised salt is added to the dough after the resting period, an optimal balance between taste, texture and shelf life is obtained.

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In one embodiment, the flour consists of half standard flour and half pistolet flour. "Pancake flour" refers to a specific type of flour used for baking pistolets. Pistol flour is designed to achieve the desired properties of pistolets, including a good crumb structure and a flavorful crust.

Pistol flour is often a combination of wheat flour with specific proteins and gluten qualities that are ideal for baking pistolets. The flour may also contain other additives, such as enzymes or improvers, to optimize dough consistency, rise, and texture. In a preferred embodiment, the pistolet flour consists of high-quality wheat, preferably high-quality French wheat. The quality of the flour is crucial for forming a good gluten network. The quality of flour is largely determined by its purity, which depends on the extraction rate: this is the amount of flour obtained from 100 kg of pure wheat. Preferably, the extraction rate is at least 75%. In a preferred embodiment, the average protein content (N x 5.7) of the pistolet flour is at least 12%, such as 12.86% (d.s. = dry matter). The use of "(N x 5.7)" in relation to protein content refers to the conversion factor used to convert the total nitrogen content in a food product, such as flour or meal, to its protein content.

In one embodiment, the moisture content of the breadcrumbs is between 14% and 15.5%. In a preferred embodiment, the moisture content of the breadcrumbs is 14.85%.

In one embodiment, the ash content of the pistolet flour is between 0.4% and 0.8%. In a preferred embodiment, the ash content of the pistolet flour is 0.571% (d.m.).

Using a farinograph (e.g. Brabender, 500 B.E.) the percentage of water absorption and the relaxation after 12 minutes can be measured.

Water absorption refers to the ability of flour to absorb water during the dough-forming process. When water is added to flour, the flour begins to absorb the water, forming the dough. Water absorption is an important property because it indicates the amount of water needed to hydrate a given amount of flour to a dough of the desired consistency. When using a farinograph, water absorption is

10 BE2023/6077 measured by gradually adding water to the rotating dough while the farinograph records the consistency and dough development. The point at which the dough reaches the desired consistency is used to determine water absorption.

In one embodiment, the water absorption percentage of the pistolet flour is between 50% and 70%, more preferably between 55% and 65%. In a preferred embodiment, the water absorption percentage of the pistolet flour is 58.9%.

Dough Stability (or Mixing Tolerance Index) refers to the degree to which dough retains its structure. It indicates how well the dough holds its shape and prevents it from slackening or falling apart. This is important during kneading, but especially afterward during processing and rising. A dough with good dough stability will remain stable and produce a better texture in the final product.

Using a farinograph, dough softening is measured by kneading the dough for a certain amount of time and then observing the extent to which the dough retains its structure. The farinograph can map and quantify this property, often expressed as the Mixing Tolerance Index (MTI).

In the case of the Brabender Farinograph 500 B.E., the dough is mixed and kneaded while the farinograph measures the forces and resistances that occur during the process. The graph produced shows the dough's development in terms of consistency and softening over time. In one embodiment, the softening of the roll flour (after 12 minutes) is between 30 and 50, such as 40.

The Chopin Alveograph is an instrument used in the food industry, particularly in the grain processing sector, to measure the physical properties of dough. The instrument performs an automated test called the "Alveographic Test," which provides information about the extensibility, strength, and elongation of dough during rising and baking.

The Alveograph measures the force exerted on a dough sample throughout the entire kneading, rising, and baking process. This is recorded as a curve that shows the changes in force over time. The Alveograph test provides information about the dough's elongation and extensibility. This is important because it helps the baker understand how the dough will react during the baking process.

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The expansion curve shows the extent to which dough expands during rising and baking. This is crucial for understanding the volume and structure of the final product, such as bread.

P (Peak Height) indicates the height of the highest peak on the force curve and provides information about the strength of the dough (resistance during deformation).

L (Length) indicates the length of the expansion part of the curve and represents the extensibility of the dough.

W (Area under the curve) indicates the total work done during dough expansion.

By measuring these parameters, the Alveograph can provide valuable information to bakers and food producers, allowing them to assess dough quality and adjust their processes to achieve the desired properties in the final product. This ensures production quality and optimizes the efficiency of the dough preparation process.

The three measured points are interrelated. The fundamental relationship is between P and L. A flour type with a favorable correlation between resistance to deformation (P) and extensibility (L) will produce dough with maximum volume and a well-proportioned internal structure. In a preferred embodiment, the P to L ratio (P/L) of the bread flour is between 0.7 and 0.8, such as 0.75. In a preferred embodiment, the W value (.10*) of the bread flour is between 280 and 320, such as 306.

The falling number of flour is a measure of the quality of flour, particularly wheat flour, and its ability to form suitable bread dough. It is often measured using a so-called "falling box" or "fall mill." The falling number is also referred to as the "falling strength" or "falling index."

The procedure for measuring the falling number involves placing a certain amount of flour in a drop chamber with a standard-sized opening at the bottom. The flour is then exposed to a standardized drop. The falling number is determined by the degree to which the flour particles disintegrate, or "fall," during this fall.

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A higher falling number generally indicates flour with a higher protein quality and a better ability to retain gas during rising. This is important for the development of a well-risen, airy bread. A lower falling number can indicate lower-quality flour with less gluten and poorer rising properties. In a preferred embodiment, the falling number of the roll flour (in seconds) is at least 312, preferably at least 313, more preferably at least 314, even more preferably at least 315, even more preferably at least 316, even more preferably at least 317, even more preferably at least 318, such as 319.

Standard flour generally refers to wheat flour with a lower protein content than pistolet flour, usually less than 12%. In a preferred embodiment, the average protein content (N x 5.7) of standard flour is 11.56 (d.m. = dry matter). In one embodiment, the moisture content of standard flour is between 14% and 15.5%. In a preferred embodiment, the moisture content of standard flour is 14.78%. In one embodiment, the ash content of standard flour is between 0.4% and 0.8%. In a preferred embodiment, the ash content of standard flour is 0.584% (d.m.). Like pistolet flour, the standard flour used is of high quality. In one embodiment, the water absorption percentage of standard flour is between 50% and 70%, more preferably between 55 and 65%. In a preferred embodiment, the water absorption percentage of the standard flour is 57.20%. In one embodiment, the wilting of the standard flour (after 12 minutes) is between 75 and 85, such as 82. In a preferred embodiment, the P to L ratio (P/L) of the standard flour is between 0.8 and 0.9, such as 0.85. In a preferred embodiment, the

The W-value (.10%) of standard flour is between 200 and 250, such as 229. In a preferred embodiment, the falling number of standard flour (in seconds) is between 300 and 311, such as 310. This type of flour is versatile and often used in general baking applications, such as bread, pastries, cookies, and other baked goods. The protein content of standard flour is in the middle range, meaning it can develop sufficient gluten to provide structure to the dough, but is not so high that the dough becomes too tough. It can contain a higher proportion of soft starches, which contributes to a softer crumb structure in baked goods. Within the broad spectrum of flour types, standard flour offers a balanced combination of proteins and starches, making it suitable for various culinary applications. In some countries, it may also be referred to as "wheat flour" without further specification.

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Using a combination of 50% standard flour and 50% pistolet flour when baking pistolets and baguettes can offer several advantages.

Standard flour can contain a higher level of soft starches, which can contribute to a lighter and softer crumb structure. Pistol flour, on the other hand, can have a higher protein content, which can lead to a firmer crumb and a crispier crust. Standard flour can have a more neutral flavor, making it a good base for mixing. Pistol flour can have a more pronounced flavor, which can contribute to the characteristic flavor of rolls and baguettes. By combining both flours, one can benefit from the gluten-forming properties of the higher protein content in the pistol flour, while the standard flour can promote a more supple dough. Standard flour helps achieve the desired softness and airiness in the crumb, while pistol flour contributes to the desired firmness and crispness of the crust. Using this established combination helps maintain consistency in production and reproduce specific characteristics of the bread product.

In a preferred embodiment, a combination of 50% standard flour and 50% pistolet flour is used, whereby the standard flour: - has an average protein content (N x 5.7) of 11.56 (d.s.=dry matter), - a moisture content of 14.78%, - an ash content of 0.584% (d.s.), - and the water absorption percentage of the standard flour is 57.20%, - the flaking of the standard flour (after 12 minutes) is 82, - the P to L ratio (P/L) of the standard flour is 0.85, - the W-value (.10%) of the standard flour is 229, - and the falling number of the standard flour (in seconds) is 310, and whereby the pistolet flour: - has an average protein content (N x 5.7) of 12.86 (d.s.=dry matter), - a moisture content of 14.85%, - an ash content of 0.571% (d.s.), - and the water absorption percentage of the standard flour is 58.90%, - the flacking of the standard flour (after 12 minutes) is 40, - the P to L ratio (P/L) of the standard flour is 0.75, - the W-value (.10%) of the standard flour is 306, - and the falling number of the standard flour (in seconds) is 319.

Such a flour composition ensures an optimal crumb structure, a crispier crust and optimal gluten-forming properties.

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In one embodiment, a bread improver, such as S500, is added to the dough. S500 is an improver added to enhance the dough's properties and the quality of the final product.

Further ingredients can be added, such as additional bread improvers. In one embodiment, between 1.0 and 3.0 m%, preferably 2 m%, of bread improver (preferably S500) is added to the dough after the resting period, based on the total weight of the dough, which amounts to 100%.

In one embodiment, after the intensive kneading phase, the dough is proportioned and weighted using stress-free dough handling. In one embodiment, the dough is portioned into portions between 50 and 70 grams, such as 60 grams, for preparing a roll. In another embodiment, the dough is portioned into portions between 350 and 420 grams, such as 390 grams, for preparing a baguette.

Thanks to the stress-free dough handling, which limits kneading time and handling, the developed gluten network in the dough is not damaged. The gluten network's purpose is to retain small air bubbles in the dough to achieve the optimal crumb, as described and built up during the kneading process. If the gluten network is damaged, the air bubbles become too small, resulting in a firmer and less airy crumb. After portioning the dough pieces, they are rounded. It is also important not to damage the gluten network and to re-inject strength into the dough piece to ensure a beautifully shaped bread product after baking. The resulting proportioned dough has optimal elasticity.

In one embodiment, the proportioned and weighted dough is frozen using a blast freezer at -25°C for up to 12 minutes.

During the freezing process, the fermentation process is halted. This ensures that the bread product does not lose its shape. Freezing the dough for up to 12 minutes using a blast freezer at -25°C has several specific purposes and advantages in the baking process. Rapidly freezing the dough at very low temperatures helps preserve its freshness. It minimizes the formation of ice crystals within the dough, which can affect the texture and quality of the baked bread. Freezing at -25°C significantly slows the activity of yeast and other microorganisms in the dough. This is important for fermentation and

15 BE2023/6077 To stop the dough from rising excessively during freezing, it must be frozen to prevent the dough from rising excessively and to maintain its shape. Prolonged exposure to ambient temperatures can lead to over-fermentation, where the dough undergoes excessive yeast activity. Quickly freezing the dough stops this activity, preventing dough over-fermentation. The dough is frozen for a maximum of 12 minutes, as this period is long enough to make the dough firm enough for subsequent processing, but also short enough to prevent the dough from drying out too much or losing its quality.

Freezing makes the dough firmer and easier to handle during the further production process. Using a blast freezer at low temperatures allows bakeries to work efficiently. It minimizes the time the dough needs to freeze, allowing the baking process to continue quickly.

The exact freezing time and temperature is a critical step in the process to maintain dough quality and produce a consistent product.

In one embodiment, the bread product is wrapped as quickly as possible after the freezing process to prevent the crust from drying out.

In one embodiment, after freezing, the frozen dough is warmed and subjected to a rising process.

Rising dough is an essential step in making bread products and fulfills several important functions in the baking process. During the rising process, the dough undergoes a fermentation process driven by the activity of yeast. Yeast converts sugars into carbon dioxide and alcohol. The carbon dioxide produced creates air bubbles in the dough, increasing its volume. The carbon dioxide gas produced by the yeast is trapped in the gluten network of the dough. This results in a lighter texture and increased dough volume. For rolls and baguettes, a light and airy texture is often desirable. During the rising process, complex chemical reactions occur that contribute to the development of flavor and aroma in the dough. The fermentation processes contribute to the characteristic flavor profiles of the bread product. Rising contributes to improved dough texture. It develops a firmer structure by strengthening the gluten network, making the dough better able to retain gas and maintain its shape. Rising gives the dough the opportunity to relax. This makes the dough easier to handle during later operations, such as forming rolls and baguettes.

The fermentation process during rising also affects the bread's shelf life. The resulting acidity can inhibit the growth of mold and bacteria.

16 BE2023/6077, which keeps the bread product fresh for longer. Proofing provides the yeast with optimal conditions to thrive and achieve the desired rise level. A good proofing time is crucial to allow the dough to rise sufficiently before baking.

The combination of all these factors contributes to the final character of a bread product, with a light, airy texture, a pleasant flavor, and a well-developed crust. Controlling the rising time and conditions is therefore crucial for achieving the desired result when baking bread products with a soft crumb and a crispy crust.

In one embodiment, the dough is heated by increasing the temperature by 5 degrees every half hour until a temperature of 28 °C is reached.

Warming the dough gradually, raising its temperature to 28°C, serves several purposes in the bread production process. Yeast has an optimal working temperature for activity, usually around 28°C. By gradually warming the dough, you activate the yeast and promote healthy and balanced fermentation. This contributes to good dough rise and the development of flavors. A gradual temperature increase allows the yeast to gradually increase its metabolic activity. This prevents a too-rapid temperature increase, which can lead to uncontrolled yeast activity and over-fermentation.

By increasing the temperature in a controlled manner, the fermentation process can be better managed. This is particularly important for determining the duration of the rising and developing the desired flavor profiles in the dough. Gradual heating can also contribute to optimal gluten network formation. This helps create the right structure and texture in the bread. Heating the dough can contribute to improved dough strength. This is beneficial for further processing of the dough, such as shaping rolls and baguettes. Using a controlled and steady heating process contributes to the consistency of production quality. Heating to a specific temperature, such as 28°C, is aimed at achieving optimal conditions for the further rising process. This helps achieve the desired volume and texture of the bread product. This controlled heating step is crucial for achieving the desired end result when baking bread products.

In one embodiment, the duration of the rising process is at least 5 hours.

17 BE2023/6077

The duration of the rising process when baking bread products such as rolls and baguettes, which is at least 5 hours, is determined by several factors related to the desired end result and the specific properties of the dough. A longer rising time gives the yeast more time to ferment, which contributes to the development of complex flavors in the dough. This often results in a richer and deeper bread flavor. A slow and gradual rising process promotes the formation and strengthening of the gluten network in the dough. This is important for the structure and texture of the bread, including the airiness and elasticity of the crumb. Allowing sufficient time for rising ensures even and optimal dough rise. This allows the bread to achieve the desired volume without rising too quickly, which can affect the texture and structure. A sufficiently long rising process can contribute to better dough strength. This is important for the dough's shape retention during baking and for maintaining the desired shape of the bread product. A sufficiently long rising process also helps control yeast activity, preventing over-fermentation. Too much yeast activity can lead to an uncontrolled rise and possibly an overloaded flavour.

Bread products like rolls and baguettes often have a specific texture and structure achieved through a slow and controlled rising process. This can result in a crispy crust and a soft, airy crumb. A longer rising time also ensures more even fermentation of the dough. This is especially important for achieving a consistent product in larger bakery environments.

In one embodiment, the bread product is baked after the rising process, with the starting baking temperature being 250°C.

Baking bread at a starting temperature of 250°C has several objectives and advantages in the baking process. A high starting temperature promotes the rapid formation of a crispy crust on the bread. This contributes to the attractive texture and appearance of the bread. Furthermore, the higher temperature promotes faster crust browning, resulting in a golden brown color.

At the higher starting temperature, the dough undergoes an initial "oven rise," where the heat causes the dough to expand rapidly. This contributes to a good oven rise and gives the bread product its characteristic volume. The high temperature at the beginning of the baking process helps quickly evaporate moisture from the surface of the dough. This promotes the formation of a crispy crust and prevents the dough from remaining too moist, which promotes the development of a crunchy texture. The heat

18 BE2023/6077 helps quickly close the pores on the dough's outer surface, contributing to a fine crumb structure and a light texture of the bread product. A high starting temperature helps activate the yeast and promote initial fermentation, which contributes to a light and well-risen bread structure. The high temperature at the beginning of the baking process contributes to a fast initial baking phase. This can be desirable in commercial bakeries where efficiency and speed are important.

In one embodiment, after the initial phase at 250°C, the oven temperature is lowered to ensure the bread bakes evenly and completely without excessive crust formation or browning. In one embodiment, the oven temperature is lowered to a temperature between 210°C and 230°C, preferably to 220°C. In one embodiment, the temperature is lowered within five minutes of the start of the baking process. In a preferred embodiment, the temperature is lowered to 220°C three minutes after the start of the baking process.

In one embodiment, steam is added during the baking process. In one embodiment, when baking rolls, between 5 and 15 m% steam is added during the baking process, based on the total weight. In one embodiment, when baking rolls, between two and five liters of steam, preferably three liters of steam, is added for 32 kg of dough. In one embodiment, when baking baguettes, between 3 and 10 m% steam is added during the baking process, based on the total weight. In one embodiment, when baking baguettes, between one and three liters of steam, preferably 1.8 liters of steam, is added for 40 kg of dough. In another embodiment, steam is added only at the beginning of the baking process, resulting in a crispy bread product. In a preferred embodiment, steam is added for a maximum of one minute, more preferably for a maximum of 30 seconds, such as 20 seconds, after the start of the baking process. In a preferred embodiment, a period of time is allowed after the steam addition before the ventilation in the oven is started. This gives the steam time to react with the dough. In a further preferred embodiment, at least 30 seconds are waited before starting the oven ventilation. In a preferred embodiment, one minute is waited before starting the oven ventilation.

In a further aspect, the invention relates to a bread product obtained according to the aforementioned method, wherein the bread product has a soft crumb and a crispy crust.

19 BE2023/6077

In a preferred embodiment, the bread product has a crust no thicker than 5 mm, preferably no thicker than 4 mm, even more preferably no thicker than 3 mm, and even more preferably no thicker than 2 mm. By using the method according to the present invention, specifically the use of a starting temperature of 250°C and a temperature reduction after this initial phase, a crispy crust is formed with a maximum thickness of 2 mm. By reducing the temperature after the initial crust formation has taken place, excessive browning and crust development are prevented. By using steam at the beginning of the baking process, surface drying of the dough is reduced, allowing a thin, crispy crust to form.

In the following, the invention is described by means of non-limiting examples which illustrate the invention, and which are not intended or should be construed to limit the scope of the invention.

EXAMPLES

EXAMPLE 1: Method for making a roll with a soft crumb and a crispy crust.

For 6 minutes, flour is mixed with water at 110 revolutions per minute using a spiral kneader to create a stress-free dough. The goal is to achieve a consistent mixture that forms the basis for a high-quality bread product. Mixing the flour and water is done in a stress-free manner, where the handling or kneading of the dough is done in such a way as to limit gluten development. Gluten is a protein that forms when flour is mixed with water. While gluten is essential for the structure of many baked goods, such as bread, too much gluten can result in a tough dough. To create stress-free dough, kneading time and handling are limited. Limited handling is achieved by gently mixing until all ingredients are combined, but without intensive kneading. Over-kneading can result in excessive gluten development, resulting in a dense and chewy final product. The goal is to find a balance where the dough is well mixed but gluten development is limited. This results in a bread product with a light texture. After the first mixing phase, the dough is not yet elastic. Almost no gluten network has developed. The resulting dough is rested for 35 minutes. This rest period is crucial for developing the desired properties in the crumb and crust of the bread. During the rest period

20 BE2023/6077, the flour becomes better hydrated. The water can penetrate and be evenly distributed among the flour particles. This improves dough cohesion and contributes to better development of the gluten network. Resting the dough also gives enzymes in the flour time to break down proteins, promoting gluten development. Gluten is essential for the structure and elasticity of the dough. During the resting period, the gluten in the dough can relax. This makes the dough more pliable and easier to handle during further processing, such as kneading and shaping the bread. Resting also contributes to the development of dough strength. This allows the dough to rise better and hold its shape better during baking. The resting period provides time for fermentation processes that improve the taste and texture of the dough. Natural fermentation and enzymatic activity contribute to the development of characteristic flavor profiles.

Resting the dough increases the flour's water absorption capacity, allowing the dough to retain more moisture. This contributes to the moistness of the final product. Furthermore, well-rested dough tends to rise better during the fermentation process, resulting in a lighter and fluffier bread. Additional ingredients, including yeast, sourdough, and iodized salt, are added to the dough. This contributes to the bread's flavor and texture. The dough is then subjected to an intensive kneading phase of 7 minutes at 220 revolutions per minute using a spiral kneader. This phase promotes the development of the gluten network and contributes to the bread's structure. After the second kneading phase, the dough is optimally developed (for example, a nice membrane can form if you take a piece of dough and stretch it without tearing it).

The dough is no longer sticky at this point. A mix is used in which half the flour is standard flour and the other half is roll flour. This contributes to the specific characteristics of the roll, including the texture of the crumb and crust. After the intensive kneading phase, the dough is treated with care using stress-free dough handling. This allows the dough to be proportioned and weighted without damaging the gluten network. The proportioned and weighted dough is placed in a blast freezer at -25°C for 11 minutes. The dough is frozen, which stops the fermentation process. After freezing, the frozen dough is warmed up and subjected to a rising process. The temperature is increased by 5 degrees every half hour until it reaches 28°C. The dough is allowed to rise for at least 5 hours. This prolonged rising process contributes to the development of flavor and texture. The bread product is baked after the rising process. By using the method according to the present invention, in particular the use of a starting temperature of 250°C and a temperature reduction, whereby the temperature

21 BE2023/6077 If the temperature is reduced to 220°C three minutes after the start of the baking process, a crispy crust with a maximum thickness of 2 mm is formed.

Lowering the temperature after the initial crust formation has occurred will prevent excessive browning and crust development.

In addition, three liters of steam are added to 32 kg of dough.

Steam is added for 20 seconds after the start of the baking process.

After adding steam, wait one minute before starting the ventilation in the oven.

This way the steam has time to work on the dough.

Using steam at the beginning of the baking process reduces surface drying of the dough and allows a thin, crispy crust to form.

Claims (11)

22 BE2023/6077 CONCLUSIONS 1. A method for producing a dough for a bread product with a soft crumb and a crispy crust, such as a roll or a baguette, comprising: - a) mixing a quantity of flour and a quantity of water at a water to flour ratio of between 0.5 and 0.6 for a period of 5-7 minutes at a first speed of between 100-120 revolutions/minute to form a stress-free dough; - b) subjecting the dough obtained in step a to a rest period of at least 30 minutes; - €) adding additional ingredients to the dough obtained after the resting period in step b, the additional ingredients comprising yeast, sourdough, and iodized salt, whereby between 1.5 and 3.0 m% yeast, between 1.5 and 10.0 m% sourdough, and between 1.0 and 3.0 m% iodized salt are added to the dough, based on the total weight of the dough, which amounts to 100%; - d) subjecting the dough obtained after step c to an intensive kneading phase of 6-8 minutes at a second speed between 200-240 rpm. The method of claim 1, wherein the first speed is 110 revolutions/minute and the second speed is 220 revolutions/minute. 3. Method according to any one of the preceding claims 1-2, wherein the flour consists of half standard flour and half pistolet flour. Method according to any one of the preceding claims 1-3, wherein after the intensive kneading phase the dough is proportioned and brought to weight by means of stress-free dough handling. 5. A method according to any one of claims 1 to 4, wherein the proportioned and weighted dough is frozen using a blast freezer at -25°C for a maximum of 12 minutes. 6. Method according to any one of the preceding claims 1-5, wherein after freezing the frozen dough is heated and subjected to a rising process. Method according to claim 6, wherein the dough is heated by means of a temperature increase of 5 degrees every half hour until a temperature of 28 °C is reached. 23 BE2023/6077 8. Method according to any of the preceding claims 5-6, wherein the duration of the rising process is at least 5 hours. 9. Method according to any of the preceding claims 1-8, wherein the bread product is baked after the rising process and wherein the starting temperature of the baking is 250°C. 10. A bread product obtained according to a method according to claim 9, wherein the bread product has a soft crumb and a crispy crust. Bread product according to claim 10, wherein the bread product has a crust of a maximum of 5 mm thick.