Potassium bromate replacer composition

Abstract

A method of preparing potassium bromate replacer comprising an ascorbic acid composition in an effective amount to replace an oxidizing agent of potassium bromate is disclosed. The potassium bromate replacer essentially comprises ascorbic acid, food acid, and/or phosphate. It is a slow acting oxidant that is functional throughout the entire manufacturing process. It is also an effective oxidant that produces properly oxidized dough needed in the production of high quality, yeast-leavened products using various methods of the breadmaking process.

Description

This is a 4) %) Formula Control I II ______________________________________ Flour 100.0 Compressed yeast 4.0 Sugar 6.0 Salt 2.0 Oil 3.0 Yeast food 0.5 Water 62.0 Asorbic acid 75 ppm 75 ppm 100 ppm Citric or Malic acid 0.08 0.1 Dipotassium phosphate 0.2 ______________________________________

As shown in Example I, Potassium bromate replacer I comprises ascorbic acid and food acid. Potassium bromate replacer II comprises ascorbic acid, food acid, and phosphate. Conventional dough process such as straight dough or sponge dough requires a low level of oxidant and thus, potassium bromate replacer I is recommended. However, continuously mixed and frozen doughs require a high level of oxidant and thus, potassium bromate replacer II is recommended.

The control dough was prepared by adding ascorbic acid to the bread mix formula listed in Example I. The effectiveness of potassium bromate replacer I or II was tested by adding these replacers to the bread mix formula listed in Example 1. Bread was made according to the No time dough process at a commercial bakery. The dough was mixed for 15 minutes, rested for 20 minutes, then divided and placed through the usual No time dough processing steps.

The investigation conducted with various food acids found differences in the reaction rate of complexes formed in dough during a 15 minute mixing stage. One example of food acids is 80% phosphoric acid. The addition of phosphoric acid to the control dough formed the copper-phosphorate complex at a fast rate during a 15 minute mixing stage, making the dough unsuitable by producing underoxidized dough and unsatisfactory bread. Another example of food acids is 20% liquid vinegar (acetic acid). There was enough copper-acetate complex formed during a 15 minute mixing stage. Proofing to a standard height produced excellent oven spring. Bread volume was good to excellent but had slightly coarse grain. Acetic acids formed by yeast fermentation seem to accelerate the dissociation of the copper-acetate complex during proofing, resulting in slightly coarse grain. The control containing 0.2 to 0.3 parts apple juice concentrate (70%) per 100 parts flour produced quality bread having good volume, fine grain and texture, and pleasant aroma.

Accordingly, if the effective amount of a food acid such as citric acid, malic acid, fruit juice concentrate or wine is used in combination with ascorbic acid in dough, the oxidation of ascorbic acid to dehydroascorbic acid in dough is slowed down and the properly oxidized dough is produced throughout the entire manufacturing process of yeast-leavened products. The dough proofed to a standard height showed good oven spring and the bread was of high quality in volume, symmetry, grain and texture. However, the use of food acid which forms complexes at a fast rate produced underoxidized dough and unsatisfactory bread, the use of food acid which forms complexes at a low slow rate produces overoxidized dough and also produced unsatisfactory bread. Underoxidized dough is not easily machineable but if the dough is overproofed, the bread had a satisfactory volume but poor symmetry.

The investigation results illustrate that oxidation of ascorbic acid to dehydroascrobic acid in dough occurs readily by aerobic oxidation as well as anaerobic oxidation. Even in the presence of air, oxidation of ascorbic acid proceeds largely by a nonenzymatic mechanism. Traces of copper not only catalyze aerobic oxidation of ascorbic acid but also initiate reactions leading to a secondary oxidation of ascorbic acid under anaerobic conditions.

About 20% of flour bulk is made up of air. The iron salts have an accelerating effect on copper-catalyzed oxidation of ascorbic acid, although iron alone has little effect. The iron content of flour can be increased by enriching flour with Ferrous Sulfate. Thus, even in an enclosed chamber of continuous mixing systems, the combined use of ascorbic acid, food acid, phosphate, and ferrous sulfate as an enrichment in continuously mixed dough allows bakers to produce properly oxidized dough for production of quality bread.

Frozen dough requires a high level of oxidant. Frozen dough containing ascorbic acid, food acid, and phosphate produced good oven spring and quality bread.

Summarizing, it has been discovered that a food acid added in an effective amount slows down oxidation of ascorbic acid to dehydroascorbic acid in a dough, thereby ascorbic acid is changed to a slow acting oxidant and a phosphate increases the amount of complex formation with food acid and metal ion. Thus, the ascorbic acid composition essentially comprises ascorbic acid, food acid, and phosphate and replaces an oxidizing agent of potassium bromate or other oxidizing agents. The potassium bromate replacer provided in the present invention is a more effective oxidant that potassium bromate because potassium bromate has little effect on oxidation of dough during mixing and the early stages of proofing. Ascorbic acid, food acid, and phosphate are considered to be generally recognized as safe (GRAS). Thus, there are no limits on usage levels. Utilizing the present invention, bakers can now produce natural baked goods of high quality at the lowest reasonable cost to meet the consumer's demand.

Many modifications and variation of the present invention are possible in light of the above teachings. Variations may be made in proportions, procedures, and materials without departing from the scope of this invention which is defined the appended claims.

Claims

1. A potassium bromate replacer composition comprising an ascorbic acid composition in an effective amount to replace an oxidizing agent of potassium bromate, said ascorbic acid composition comprising consisting essentially of, by weight:

(a) about 15 #x2205;001 to 250 ppm #x2205;03 parts ascorbic acid by weight of flouras an oxidant per 100 parts flour,

(b) about .[∅02 #x2205;015 to .[∅15 #x2205;2 parts food acid per 100 parts flour, said food acid selected from the group consisting of acetic acid, citric acid, fumaric acid, lactic acid, malic acid, oxalic acid, phosphoric acid, succinic acid, tartaric acid, fruit juice, fruit juice concentrate, vinegar, wine, and mixtures thereof, and

(c) about .[∅15 #x2205;1 to .[∅40 #x2205;5 parts phosphate per 100 parts flour., and

(d) flour.

2. The composition of claim 1, wherein said food acid is selected from the group consisting of acetic acid, citric acid, fumaric acid, lactic acid, malic acid, oxalic acid, tartaric acid, apple juice

concentrate, orange juice concentrate, and mixtures thereof.3. The composition of claim 1, wherein said phosphate is selected from the group consisting of dipotassium phosphate, disodium phosphate, trisodium

phosphate, tripotassium phosphate, and mixtures thereof. 4. The composition of claim 1, wherein said phosphate enhances the complexing power of the food acid.5. A potassium bromate replacer composition consisting essentially of, by weight:

(a) about 0.001 to 0.03 parts ascorbic acid as an oxidant per 100 parts flour,

(b) about 0.015 to 0.2 parts food acid per 100 parts flour, said food acid selected from the group consisting of acetic acid, citric acid, fumaric acid, lactic acid, malic acid, oxalic acid, phosphoric acid, succinic acid, tartaric acid, fruit juice, fruit juice concentrate, vinegar, wine, and mixtures thereof, and

(c) flour.6. The composition of claim 5, wherein said food acid slows down oxidation of ascorbic acid to dehydroascorbic acid during a manufacturing process of yeast-leavened products.7. The composition of claim 5, wherein said ascorbic acid acts as a slow acting oxidant that is functional throughout the entire manufacturing process of yeast-leavened products.8. The composition of claim 5, wherein said ascorbic acid is a more effective oxidant than ascorbic acid when used alone during a manufacturing process for making yeast-leavened products.9. A potassium bromate replacer composition consisting essentially of, by weight:

(a) about 0.001 to 0.03 parts ascorbic acid as an oxidant per 100 parts flour,

(b) about 0.015 to 0.2 parts food acid per 100 parts flour, said food acid selected from the group consisting of acetic acid, citric acid, fumaric acid, lactic acid, malic acid, oxalic acid, phosphoric acid, succinic acid, tartaric acid, fruit juice, fruit juice concentrate, vinegar, wine, and mixtures thereof,

(c) about 0.1 to 0.5 parts phosphate per 100 parts flour,

(d) about 0.5 parts yeast food per 100 parts flour, and

(e) flour.10. A potassium bromate replacer composition consisting essentially of, by weight:

(a) about 0.001 to 0.03 parts ascorbic acid as an oxidant per 100 parts flour,

(b) about 0.015 to 0.2 parts food acid per 100 parts flour, said food acid selected from the group consisting of acetic acid, citric acid, fumaric acid, lactic acid, malic acid, oxalic acid, phosphoric acid, succinic acid, tartaric acid, fruit juice, fruit juice concentrate, vinegar, wine, and mixtures thereof,

(c) about 0.5 parts yeast food per 100 parts flour, and

(d) flour.