초록 ▼

Method for making decontaminated bakery products, including the following, preferably consecutive, steps: (1) preparing a dough by mixing: A. flour; B. water; C. optionally fat(s); D. at least one fermentation agent; E. NaCl; F. optionally sugar(s); G. at least one filler agent; H. at least one brea

Method for making decontaminated bakery products, including the following, preferably consecutive, steps: (1) preparing a dough by mixing: A. flour; B. water; C. optionally fat(s); D. at least one fermentation agent; E. NaCl; F. optionally sugar(s); G. at least one filler agent; H. at least one bread-making enhancer including an acid and/or acid salt of gluconodelta-lactone (GDL); I. optionally one low sodium content mixture of minerals; J. optionally one or more additives; (2) shaping the dough; (3) fermenting the dough; (4) at least partially baking the dough; (5) optionally cooling the bread; (6) decontaminating the bread by pumped-light processing; (7) optionally slicing the bread; packaging, preferably into bags. Also disclosed is a bakery product free of any additional chemical preservatives of the E200 type or without vaporization of an ethanol-containing liquid, that has an extended shelf-life, and a device for implementing the method.

대표청구항 ▼

1. An industrial method for producing decontaminated bakery products, wherein said method comprises the following: (1) preparing a dough by mixing the following ingredients in the absence of a chemical preservative of the E200 range: A. flour;B. water;C. optionally, added fat(s);D. at least one ferm

1. An industrial method for producing decontaminated bakery products, wherein said method comprises the following: (1) preparing a dough by mixing the following ingredients in the absence of a chemical preservative of the E200 range: A. flour;B. water;C. optionally, added fat(s);D. at least one fermentation agent;E. NaCl;F. optionally, sugar(s);G. at least one filler selected from the group consisting of hydrogenated monosaccharides, hydrogenated oligosaccharides, hydrogenated isomaltulose, lactitol, maltitol, erythritol, xylitol, mannitol, sorbitol, and mixtures thereof;H. at least one breadmaking improver comprising glucono-delta-lactone (GDL) in combination with either an acid or acid salt;I. optionally, at least one low-sodium mixture of minerals,; and,J. optionally, one or more additives other than a chemical preservative of the E200 range;(2) shaping said dough;(3) fermenting said dough thus prepared;(4) at least partially baking said dough thus shaped;(5) optionally cooling the bread;(6) decontaminating the bread by pulsed-light treatment;(7) optionally slicing the bread;(8) packaging said bread,such that said bread exhibits a longer shelf life, defined by its Best Before Date, than a bread whose dough contains a chemical preservative of the E200 range and which is prepared according to steps (1) to (8) above. 2. The method of claim 1, wherein, during step 1, at least one of the following quantitative characteristics is used, the % data being baker's %: % by weight relative to the weight of flour A: i. 0