Yeast-leavened dough and dry mix for preparing such a dough

Details Yeast-leavened dough and dry mix for preparing such a dough Yeast-leavened dough and dry mix for preparing such a dough

A - Human Necessities

21

D

A21D 2/18 (2006.01) A21D 2/22 (2006.01) A21D 8/04 (2006.01) A21D 10/00 (2006.01) A21D 10/02 (2006.01)

Patent

CA 2685267

The present invention provides a dry particulate mix for use in yeast leavened bakery products, said mix comprising: 3-90 wt.% of non- fermentable carbohydrates, including at least 3 wt.% of a non- fermentable sugar alcohol; 0-50 wt.% of fermentable sugars; two or more bakery ingredients selected from the group consisting of: 10-90 wt.% of viable yeast; 10-50 wt.% of baking powder; 5-90 wt.% of emulsifier; 3-50 wt.% of ascorbic acid; and 0.0001-1 wt.% of bakery enzyme; all of these percentages being calculated on the combined amount of these two to five bakery ingredients; and wherein the weight ratio of non- fermentable carbohydrates to fermentable sugars exceeds 1:1. The invention also provides a sweetened dough obtainable by incorporating therein 3-75% by weight of the final dough of the aforementioned dry particulate mix.

L'invention concerne un mélange particulaire sec destiné à être utilisé dans des produits de boulangerie levés à la levure, ledit mélange contenant : de 3 à 90% en poids de glucides non fermentables contenant au moins 3% en poids d'alcool de sucre non fermentable ; de 0 à 50% en poids de sucres fermentables ; au moins deux ingrédients de boulangerie sélectionnés dans le groupe constitué par : 10 à 90% en poids de levure viable, 10 à 50% en poids de levure chimique, 5 à 90% en poids d'émulsifiant, 3 à 50% en poids d'acide ascorbique et 0,0001 à 1% en poids d'enzyme de boulangerie ; tous ces pourcentages étant calculés à partir de la quantité combinée desdits deux à cinq ingrédients de boulangerie ; le rapport de poids glucides non fermentables/sucres fermentables étant supérieur à 1:1. L'invention concerne également une pâte sucrée pouvant être obtenue par l'incorporation de 3 à 75% en poids de la pâte finale dudit mélange particulaire sec.

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