公开(公告)号：WO2010133470A1

公开(公告)日：2010-11-25

申请号：PCT/EP2010/056373

申请日：2010-05-10

Applicant: CAMPDEN TECHNOLOGY LIMITED ,  BERTOLAZZI, Roberto ,  SHARP, Terence Michael ,  MILLAR, Samuel John

Inventor： BERTOLAZZI, Roberto ,  SHARP, Terence Michael ,  MILLAR, Samuel John

IPC: A21D8/02 ,  A21C1/00 ,  A21C1/06 ,  A21C3/02 ,  A21C3/04 ,  A21C11/16

CPC classification number: A21D8/02 ,  A21C3/10

Abstract: The present invention relates to a method of preparing a leavened bread dough, said method comprising the following sequence of processing steps: • combining flour, water, yeast and/or leavening agent, and optionally one or more additional bakery ingredients to produce a dough-type mix; • mixing and working the dough-type mix in a mixer to produce an underdeveloped dough with a density of 0.9-1.5 g/ml, the total energy input from the mixer into the underdeveloped dough during said mixing and working of the dough-type mix being at least 1 W.h/kg; • further working a batch of at least 15 kg of the underdeveloped dough by subjecting it to deformation shear, thereby producing a developed dough; • dividing the developed dough into two or more developed dough pieces having an individual mass of 30-3000 g; and • leavening the developed dough pieces to yield leavened dough pieces having a specific volume of at least 2.0 ml/g; wherein the aforementioned sequence of processing steps is completed within 3 hours. The present process employs high energy working to produce an underdeveloped dough, followed by low energy working to further develop the dough. By employing a combination of high energy working and low energy working the total working energy needed for preparation of a fully developed dough can be reduced substantially. At the same time, this combination of working conditions produces a dough that after baking yields a very soft crumb with an extremely regular crumb structure. The invention further provides a loaf of tin bread having a unique cellular structure that can be obtained by the aforementioned method as well as an apparatus for operating the above mentioned method.

Abstract translation: 本发明涉及一种制备发酵面包面团的方法，所述方法包括以下步骤：将面粉，水，酵母和/或发酵剂和任选的一种或多种另外的面包烘焙成分混合以产生面团 - 型混合 在混合器中混合和加工面团型混合物以产生密度为0.9-1.5g / ml的不发达面团，在混合和加工面团型混合物期间从混合器输入到不发达面团中的总能量 至少1 Wh / kg; 通过对未开发的面团进行变形剪切，进一步加工一批至少​​15kg的不发达面团，从而产生展开的面团; 将展开的面团分成两个或更多个具有30-3000g的单一质量的显影的面团片; 并且，将发酵的面团片发酵，以产生比体积至少为2.0ml / g的发酵面团片; 其中上述处理步骤的顺序在3小时内完成。 本发明的方法采用高能量加工来生产不发达的面团，然后进行低能量加工以进一步开发面团。 通过采用高能量加工和低能量加工的组合，可以显着降低制备完全发酵的面团所需的总的工作能量。 同时，这种工作条件的组合产生一个面团，烘烤后产生非常规则的碎屑结构的非常柔软的面包屑。 本发明还提供了一种可以通过上述方法获得的具有独特的细胞结构的面包，以及用于操作上述方法的装置。