WO2006133939A1

WO2006133939A1 - Use of flavored yeasts for producing baked products based on milled cereal products without using additives and method for producing the same

Info

Publication number: WO2006133939A1
Application number: PCT/EP2006/005757
Authority: WO
Inventors: Frank Zehle; Walter Freund; Thomas Dellweg
Original assignee: Ab Mauri Technology Pty Limited
Priority date: 2005-06-14
Filing date: 2006-06-14
Publication date: 2006-12-21
Also published as: DE102005027484A1; EP1893027A1

Abstract

The invention relates to the use of a flavored yeast for producing baked products based on milled cereal products without using additives, selected from the group including emulsifiers, leavening agents and their constituents, preserving agents, organic acids/synergists, flavor enhancers, gelling and thickening agents, sweetening agents, sugar substitutes, starch and the derivatives thereof, dough acidifiers, separating agents, flour treatment agents, preparations from soy and soybean flour. The invention also relates to a predough for producing baked products based on milled cereal products without using additives, selected from the group including emulsifiers, leavening agents and their constituents, preserving agents, organic acids/synergists, flavor enhancers, gelling and thickening agents, sweetening agents, sugar substitutes, starch and the derivatives thereof, dough acidifiers, separating agents, flour treatment agents, preparations from soy and soybean flour, which predough comprises a flavored yeast. The invention finally relates to a method for producing baked products using a flavored yeast without using additives, selected from the group including emulsifiers, leavening agents and their constituents, preserving agents, organic acids/synergists, flavor enhancers, gelling and thickening agents, sweetening agents, sugar substitutes, starch and the derivatives thereof, dough acidifiers, separating agents, flour treatment agents, preparations from soy and soybean flour, or for producing a predough containing said flavored yeast and to the baked products thereby produced.

Description

Use of aromatic yeasts for the production of bakery products based on

Cereal meal products waiving additives, and

Process for their preparation

The invention relates to the use of aromatic yeast for the production of baked goods based on milled cereal products without additives. The invention further relates to a pre-dough for the production of baked goods based on milled cereal products without additives, which comprises an aromatic yeast. Furthermore, the invention relates to a process for the preparation of baked goods waiving additives using a Aromahe- Fe or a yeast containing an aromatic yeast and the baked goods obtained without additives without additives.

Baked goods are produced today mainly with the aid of baking agents, with the loosening of baked goods being carried out both physically, biologically and chemically. In particular, the use of baking agents and chemical loosening agents (such as baking soda) has not recently been considered to be uncritical.

According to the definition of the Backmittelinstitut eV Bonn, baking agents are understood as powdery, pasty, creamy, liquid preparations of foods (eg baking ingredients) and / or approved additives. In addition, baking agents almost always contain enzymes. An inclusion of the enzymes in the definition of baking agents does not occur because enzymes in the final product are no longer technologically effective. This fact can certainly be assessed critically, since not yet all pathways of enzymatic reactions (side activities of enzymes) and their biochemical interactions in food systems are known. In addition, enzymes are often obtained from genetically modified microorganisms, which is discussed from a consumer point of rejection.

The composition of baking agents is very diverse. Important constituents include, for example: cereal milling products, swelling flours, starch degradation products, mono- and disaccharides, hydrocolloids, milk proteins, enzymes (such as amylases, proteases, hemicellulases etc.), emulsifiers (eg lecithin, DATEM etc.), flour treatment agents (ascorbic acid), sodium and potassium salts of edible acids or phosphoric acids as acidulants and substances for inhibiting mold growth, etc. By such, specially tailored for the particular applications baking agents should in particular the quality parameters shape and shape, volume, internal structure and texture, feel, taste, durability and freshness of Bakery products are improved. The primary objective of the use of baking agents is always to ensure a uniform product quality while ensuring good machinability of the doughs and masses.

However, such baking agents, which may contain chemical additives, are not tolerated or generally rejected by all people. So can o lead to allergies or intolerance reactions. The latter may be of particular importance in the use of enzymes. Above all, allergy sufferers are particularly endangered, because with loosely sold bakery products the declaration of the additives does not take place on the price tag of the product, but must be examined only in outlying notices. In organic bakeries, the use of additives 5 u.a. banned for this reason.

Today, even outside the organic market, baked goods without additives are usually offered using traditional manufacturing processes. In the case of baked goods made from doughs, this is mostly confined to baked goods made from cereal meal precursors using suitable o starter cultures (lactobacilli, yeasts). In particular, the Use of sourdoughs as the most important precursor in the field of bakery technology determines the flavor orientation of the product. However, this is not desirable for a very wide range of products.

Although the use of yeast-based precursors has increased significantly in recent years, the use of conventional baker's yeast as a starter culture has disadvantages due to the gas production capacity of the baker's yeast. Due to the considerable gas production capacity of today's yeasts, the amount of yeast used in precursors (pre-doughs) is limited, since increased amounts added in the present fermentation times lead to consumption of the nutrient substrate (milled product). The baker then speaks of eroding the doughs. The

Structure of the dough (precursor) is z.T. considerably weakened.

On the other hand, the flavor potential at low dosage in the precursor is also limited, which is why i.a. According to the Federal Research Center Detmold, the use of yeast-based precursors does not lead to an improvement in the baked-on flavor (eg Brummer, J. -M., Stephan, H., Spicher, G .: Baking-technical effect of wheat and wheat sourdoughs, Zeitschrift: Getreide, Flour and bread 38, Issue 7, 1984). Although the latter variant leads to additives-free baked goods, which, however, often deviate considerably in their outer nature, such as sensor technology (aroma), from the products introduced on the market. In particular, reference should be made here to lower breadcrumb volumes when using yeast-based precursors of high addition levels to the dough (for example 30% of the flour in the precursor). In order to achieve the desired pastry volumes, the use of baking agents is unavoidable.

This is especially true for certain manufacturing processes, such as fermentation delay, fermentation interruption and long-term guidance. In addition, many pre-dough products are already on the market today, which are added directly to the dough in dried, pasty and liquid form, but ultimately all can not do without the addition of the baking agent, unless the corresponding additives or enzymes are those products already added. There is thus a need for methods for the production of baked goods, in which no additives containing baking agents must be used. The inventive method should be easy to use and suitable for both small craft bakeries and large bakeries. Furthermore, the inventive method should lead to baked goods with appealing quality in terms of shape, volume, texture, crust, crumb structure, taste and freshness properties. The inventive method should be suitable for a variety of technologies for the production of baked goods.

According to the invention, it has now been found that bakery products based on milled cereal products use additives such as emulsifiers, leavening agents and their constituents, preservatives, organic acids / synergists, flavor enhancers, gelling and thickening agents, sweeteners, sugar substitutes , Starch and its derivatives, dough acidifiers, release agents, flour treatment agents, preparations of soybean and soybean meal, preferably with no additives. In particular, it has been found that the use of an aroma yeast in pre-doughs leads to particularly advantageous results with regard to theological dough properties and the quality characteristics of the baked goods produced therefrom, wherein additives (baking aids or baking agents) can be dispensed with.

The invention thus relates to the use of an aromatic yeast for the production of bakery products based on milled cereal products without additives, selected from emulsifiers, leavening agents and their ingredients, preservatives, organic acids / synergists, flavor enhancers, gelling and thickening agents, sweeteners, sugar substitutes Starch and its derivatives, dough acidifiers, release agents, flour treatment agents, preparations of soya and soya flour, and a pre-dough for the production of bakery products based on milled cereal products without additives, selected from emulsifiers, leavening agents and their components, preservatives, organic acids / Synergists, flavor enhancers, gelling and thickening agents, sweeteners, sugar substitutes, Starches and their derivatives, dough softeners, release agents, flour-treating preparations, preparations of soya and soya flour, comprising one or more aromatic yeasts, and a process for the preparation of bakery products based on milled cereal products without additives, selected from emulsifiers, raising agents and their components, preservatives , organic acids / synergists, flavor enhancers, gelling and thickening agents, sweeteners, sugar substitutes, starches and their derivatives, dough softeners, release agents, flour treatment agents, preparations of soybean and soybean meal, using a flavoring yeast or a pre-dough containing an aroma yeast, and the baked goods made therewith

The use of aromatic yeasts in baked goods has long been discussed in the literature for improving the sensory quality of baked goods, for example in cereals. Flour Brot 55 (2001), No. 6, pages 346 to 348 It is described that by using aromatic yeasts It is not described, however, that aromatic yeasts can be used to dispense with additives in the production of baked goods based on milled cereal products. It is even pointed out in the prior art that when using some aromatic yeasts A negative effect on the dough properties is to be expected, as the doughs became stickier and weaker as a result of the protein breakdown

The term "aromatic yeast" is defined in the art as a type of yeast, which usually has a lower carbon dioxide generating capacity and should not be taken into account in the formulation as a loosening agent. The aromatic yeasts usually develop their desired activity in the pre-dough and serve primarily the production of Aromas and flavor precursors during the pre-fermentation process Aroma yeasts are usually understood as meaning wine and beer yeasts (see Handbook Baking Technology, keyword Aroma Yeast, 6 Supplement Delivery, December 2004). Traditionally, doughs are used in the production of baked goods. It is a dough made in front of the main dough. Pre doughs generally consist of milled cereal products, drinking water and added microorganisms (in particular lactobacilli and yeasts). In a pre-dough, controlled microbial and enzymatic processes take place in addition to the swelling of the solids. The microbiological activity of the pre-dough is transferred without affecting the main dough. The proportion of flour fermented in a pre-dough in a main dough is considered to be of value. Pre doughs are also used for flavor development and acidification by microorganisms.

According to the invention, it has now been found that the use of aroma yeast in pre-doughs not only gives the baked goods obtained therefrom a particularly advantageous aroma profile, but also allows the production of bakery products without additives using different production technologies.

The use of flavor yeast in pre-doughs dispenses with the use of additives in the production of baked goods. With the addition of additives, both the direct addition and the indirect addition via formulation components (for example addition of certain additives to baker's yeast or baking margarine before the actual dough preparation, addition of additives by genetic engineering or cultivation-related enrichment in the starting materials) should be understood. Additives which can be dispensed with according to the invention are the additives which are listed in the EU guideline additives and contain corresponding E numbers. According to the invention should also be dispensed with the addition of enzymes.

According to the invention, the following groups of additives are preferably dispensed with: emulsifiers, raising agents and their constituents, preservatives, organic acids / synergists, flavor enhancers, gelling and thickening agents, sweeteners, sugar substitutes, starch and derivatives thereof, doughs acidulants, anti-caking agents, flour-treating agents, preparations of soya and soya flour.

According to a preferred embodiment, the following additives are dispensed with: sorbic acid (E200), potassium salt of sorbic acid (E202), calcium salt of sorbic acid (E203), benzoic acid and its sodium, potassium and calcium salts (E210 to E213), acetic acid (E260), potassium , Sodium and calcium salts of acetic acid (E261 to E263), lactic acid (E 270), propionic acid and its sodium, potassium and calcium salts (E280 to E283), mono-, di-, tricalcium phosphates (E341), orthophosphoric acid (E338 ), Orthophosphoric acid phosphates (E340), mono- and diglycerides of fatty acids (E471), acetic acid esters of mono- and diglycerides of fatty acids (E472a), lactic acid mono- and diglycerides of fatty acids (E472b), citric acid esters of mono- and diglycerides of fatty acids (E472c), tartaric acid esters of mono- and diglycerides of fatty acids (E472d), diacetyl tartaric acid esters, mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acid fatty acids n (E472e), tartaric acid esters, mixed tartaric and acetic acid esters of mono and diglycerides of fatty acids (E472f), diphosphates, sodium carbonates (E450 to 452), glucono-δ-lactone, sodium steroyl-2-lactylate (E481), calcium steroyl-2 lactylate (E482), glutamic acid (E620), monosodium glutamate, glutamate (E621), calcium, potassium, magnesium salts of glutamic acid (E622 to 625).

In a further preferred embodiment, the following additives are preferably and optionally omitted in addition to the group listed above: carbon dioxide (E290), malic acid (E296), fumaric acid (E297), soy lecithin (E322). Citric acid and its sodium, potassium and calcium salts (E330 to E333), tartaric acid (E334), sorbitol (E420i), sorbitol syrup (E420Ü), sugar esters of fatty acids (E473), sugar glycerides, mixtures of mono- and diglycerides and sucrose fatty acid esters (E474) , Polyglycerol esters of fatty acids (E475), propylene glycol esters of fatty acids (E477), sodium steroyl-2-lactylate (E481), calcium steroyl-2-lactylate (E482), sorbitan monostearate (E491), sorbitan tristearate (E492), sorbitan monostearate (E493), sorbitan monooleate (E494), sorbitan monopalmitate (E495), glucono-δ-lactone (E575), acesulfame K (E950), aspartame (E951), cyclamate (E952i), sodium cyclamate (E952Ü), calcium cyclamate (E952iii), saccharin (E954i) , Saccharin sodium (E954Ü), saccharin potassium (E954iii), maltitol (E965), xylitol (E967), oxidized starch (starch ester partially esterified starch derivative, E1404), monostarch phosphate (E1410), distarch phosphate (E1412), phosphated starch phosphate (E1413), acetylated distarch phosphate (E1414), modified waxy corn starch (acetylated distarch adipate E1422), starch ether esterified with glycerol (E1430), hydroxypropyl starch (E1440), hydroxypropyl distarch phosphate crosslinked by glycerol (E1441), starch sodium octenylsuccinate (E1450), acetylated oxidized Thickness (E1451).

Further preferably and in addition to one or both of the abovementioned groups, the following additives are dispensed with: carotene (E160), locust bean gum (E410), guar gum (E412).

Particularly preferred according to the invention no additives are used.

According to the invention, any aromatic yeasts can be used. These are known to a person skilled in the art and are freely available. Aroma yeasts are characterized in particular by their ability to form flavors. They preferably have the following properties:

- Significantly lower gas production capacity compared to conventional

Bakers' yeast

lower proteolytic activity at equal or higher dosages in Vorteigführungen over conventional baker's yeast

lower acid formation in pre-slicing compared to conventional baker's yeast in pre-dough channels (preferably in weekly tours)

Creating an aromatic flavor profile of bakery products that emphasize and enhance the natural wheat aroma (preferred aroma: malty, buttery, milky-mild cheesy) The aromatic yeasts preferably belong to the genera Saccharomyces, Candida, Hansenula, Kluyveromyces. Particularly preferred are the yeasts Saccharomyces cerevisiae, Saccharomyces bayanus, Kluyveromyces marxianus and Kluyveromyces fragilis. Even more preferably, the yeast is yeast Hefix 1000 (DHW) commercially available as wine yeast. According to the invention, an amount of 1 to 8% aroma yeast, based on the mass of the pre-dough, is used. Particularly preferred is the following dosage of aroma yeast: 2-5% (based on a dry matter of 28-34%).

The inventive use of the aroma yeast is suitable for all types of Vorteigen, if technologically useful in terms of the baked goods to be produced. The preparation of pre-doughs is well known to a person skilled in the art and is carried out according to methods known per se.

The aroma yeast may be added to the batter in various forms, which a person skilled in the art can easily determine by routine experimentation. Examples of this are the addition

- as fresh yeast of various dry matter contents, dosage: 2-6% based on flour,

- as liquid yeast, dosage: 3-10% based on flour,

in dried revitalizable form as granules, dosage: 1-4% based on flour,

as non-revitalizable batter: 5-20% based on flour

- in dried form,

as a liquid or viscous concentrate,

- as paste and

- As a starter in conjunction with carrier materials, preferably from milled grain products, dosage to 20% based on flour (preferably 10%). The invention also relates to a ready-to-use flavoring yeast-containing pre-dough concentrate which can be used as such directly in the bakery. Such a pre-dough concentrate comprises aromatic yeast, a cereal milling product and drinking water, but may also contain the following further constituents, for example yeast extracts, malt extracts, yeast growth substances such as biotin, inositol, pantothenic acid, thiamine, pyridoxine, minerals and trace elements.

The pre-dough can be fermented in a conventional manner. Examples of these are the following guide profiles, which are well known to a person skilled in the art, e.g. from Freund, W .: Bäckerei-Konditorei Management, Volume 5, Process Technology Bread & Biscuits, Gildebuchverlag, 1995. The following table gives an overview:

Table: Guide molds for pre-dough: prior art

The essential difference in the use of aroma yeast in classic pre-emergence channels is only the higher amount added, especially for long guides.

For example, the tour can be conducted as a weekly tour (5-6 hours, 4-5 x refresh).

Particular preference is given to the following fermentation parameters for the two-day tour, the new approach being carried out with 10% Anstellgut:

- 5% Aromahefe / 4 hours at 3O ⁰ C, 6 hours at 20 ⁰ C, 10 hours at 10 ⁰ C. 6% aromatic yeast / 4 hours at 30 ⁰ C, 6 hours at 20 ⁰ C, 10 hours at 10 ⁰ C.

5% aromatic yeast / 4 hours at 30 ° C, 6 hours at 25 ° C, 10 hours at 10 ⁰ C.

- 5% aromatic yeast / 10 hours at 25 ° C ± 2 hours, 10 hours at 10 ⁰ C.

5% aromatic yeast / 10 hours at 22 ° C ± 2 hours, 10 hours at 10 ° C

5% aromatic yeast / 10 hours at 20 ° C ± 2 hours, 10 hours at 10 ⁰ C.

These profiles are also suitable for week tour.

The following guide profiles with good to very good results with regard to aroma and pastry quality have proven successful for daily guided doughs:

3% aromatic yeast / 10 hours at 35 ° C, 10 hours at 10 ⁰ C.

2% aromatic yeast / 14 hours at 35 ° C, 6 hours at 10 ° C

5% aromatic yeast / 10 hours at 30 ⁰ C, 10 hours at 10 ° C

6% aromatic yeast / 10 hours at 30 ° C, 10 hours at 10 ° C

- 3% aromatic yeast / warm (30-35 ° C) and at RT (18-22 ° C) about 16 to 20 hours

5% aromatic yeast / warm (30-35 ⁰ C) and at RT (18-22 ° C) approx. 16 to 20 hours

Use 6% aromatic yeast / warm (30-35 ° C) and at RT (18-22 ° C) for approx. 16 to 20 hours

The pH of the profiles listed above for daily or two-day guidance is in the range of 5.3. Acid levels vary from 3.7 to 5.0. At the end of the week, the pH value for the week will be around 4.4-4.6, with a maximum acidity level of 7.

The method according to the invention for the production of bakery products using aroma yeasts can be used for bakery products made from any baking flour. Preferably, the flour is wheat or spelled flour. However, bakery products made from non-wheat flours, such as rye flour, and special flours, such as potato flour, oatmeal, rice flour, cornmeal, etc., can also be produced. These flours can be used in any mixtures and proportions.

The following baked goods are preferably produced by the process according to the invention: wheat rolls, wheat breads, mixed breads, rye breads, wholegrain breads, shot breads, hamburger buns, baguettes, ciabatta, yeast pastries, Christmas stollen, panettone. Particular preference is given to making wheat biscuits, ciabatta and baguette according to the invention.

It is particularly noteworthy that rye bread rolls with a rye content of 50% without baking aids can also be baked with the pre-dough according to the invention. Usually, with rye bread, which are produced without leaven as a pre-dough, the use of baking aids is inevitable.

Particularly noteworthy is the universal substitutability of the pre-dough according to the invention in solid form (TA from 160) and in soft form (TA to 260). This has the advantage that both in small bakeries (boiler process) and in large fermentation plants can be used with this Vorteig.

With the method according to the invention, fresh baked goods are preferably produced. However, it is also possible to produce cooked and uncooked dough pieces with a dough portion of up to 30%, which are put into frozen or frozen form and baked by the end user. By way of example, mention may be made of the products produced by the process according to the invention:

1. Fresh production with Vorteiganteil of 30 to 50, preferably 30% (flour on flour) as a) finished product, b) semi-baked product.

2. Semi-baked product with pre-dough portion of preferably 30% (flour on flour) a) followed by blast-freezing and deep-freezing, b) followed by vacuum cooling and cold storage / deep-freeze storage.

3. Gärverzögerung and long-term guidance with Vorteiganteil of preferably 30% (flour on flour) in all common methods and methods provided during the procedure at any time a core temperature of below

-2 ° C is reached.

In all production technologies, the machinability of the doughs is given in particular. Such transferability of conventional technologies in this high addition amount of 30 to 50% of dough is comparable to the conventional dough, i. Pre-seasoning without the addition of aromatic yeast, not possible.

The attached figures explain the invention in more detail. The figures show:

Figures 1a to d: Farinograms of four different doughs

1 a: Recipe: 550 WC, 4% yeast, 2% salt, 1% bakery margarine, TA o 158, setting Farinograph: kneading step 1, temperature at 30 ⁰ C sample weight: 480 g

→ determined kneading time: 4 min

1 b: Recipe: WM 550, 4% yeast, 2% salt, 2% baking agent, 1% bakery margarine, TA 158, setting Farinograph: kneading step 1, Temperie- tion 5 to 30 ⁰ C, sample weight: 480 g

→ determined kneading time: 3,3 min 1 c: Recipe: WM 550, 30% sponge dough, 4% yeast, 2% salt, 1% bakery margarine, TA 158, setting Farinograph: kneading step 1, temperature at 30 ⁰ C, sample weight: 480 g

→ determined kneading time: 4 min

1d: Recipe: WM 550, 30% sponge dough, 4% yeast, 2% salt, 1% bakery margarine, TA 158, setting Farinograph: kneading step 1, conditioning at 3O ⁰ C, sample weight: 480 g

→ determined kneading time: 4.3 min

FIGS. 2a to d: Extensograms of different doughs

2a: Recipe: WM 550, 4% baker's yeast, 2% salt, 1% baking margarine, TA

158, setting Farinograph: kneading step 1 (4.5 min), temperature at 30 ⁰ C, sample weight: 480 g

Ratio (45 min) - 2.2

Ratio (90 min) = 4.3 Ratio (135 min) = 5.3

Rheofermenterdaten

Hm (height of the maximum dough development) - 43.9 mm Hm (high max gas dew) = 86.0 h (instantaneous height of the dew types) - 43.3 mm T'1 (time Hm) = 0.55 H

T1 (time of Hm) 1 27 h Tx (first gas loss) = 0.55 h CO2 formed = 936 ml

Gas loss coefficient = 96.5%

2b: Recipe: WM 550, 4% baker's yeast, 2% Saiz, 2% baking agent, 1% baking margarine, TA 158, setting Farinograph: kneading stage 1 (3,3 min), tempering at 30 ° C, weight: 480 g

Ratio (45 min) = 2.4

Ratio (90 min) = 4.3 Ratio (135 min) = 5.2 Rheofermenterdateπ

Hm (height of max. Dough development) 43.4 mm Hm (high max gas dew) = 82.2 h (momentary height of dough) 43.4 mm T'1 (time Hm) = 1 10 h

T1 (time of Hm) 1 30 h Tx (first gas loss) = 1 00 h CO2 formed = 861 ml

Gas loss coefficient = 98.1%

2c: Recipe: WM 550, 30% pre-dough, 4% baker's yeast, 2% salt, 1% baking margarine, TA 158, setting Farinograph: kneading stage 1 (4.0 min), temperature control to 30 ⁰ C, weighing 480 g

Ratio (45 min) = 2.0

Behavior (90 min) = 3.6 Ratio (135 mm) = 4.9

Rheofermenterdaten

Hm (height of max dough development) 44.7 mm Hm (high max gas dew) = 77.4 h (momentary height of dough) 44.7 mm T'1 (time H'm) = 0 40 h

T1 (time of Hm) 1 30 h Tx (first gas loss) = 0 57 h CO2 formed = 903 ml

Gas loss coefficient = 98.4%

2d: Recipe: WM 550, 30% starter, 4% baker's yeast, 2% salt, 1% margarine, TA 158, setting Farinograph: kneading stage 1 (4,3 min),

Temperature control to 30 ⁰ C, weight: 480 g

Ratio (45 min) = 1, 8 Ratio (90 min) = 3.3 Ratio (135 min) = 4.1

Rheofermenterdaten

Hm (high of max dough development) 43.5 mm Hm (high max gas dew) = 97.6 h (momentary height of dough) 43.5 mm T'1 (time Hm) = 0 34 h

T1 (time of Hm) 1 30 h Tx (first gas loss) = 0 40 h CO2 formed = 1107 ml Gasverlustkoeffιzιent = 93.3% FIG. 3 shows a comparison of the maximum expansion resistances of four different doughs:

Recipe: WM 550, (30% pre-dough), 4% baker's yeast, 2% salt, (2% baking agent), 1% baking margarine, TA 158, Farinograph setting: kneading stage 1 (opt.), Tempering to 30 ⁰ C, Weighing: 480 g

FIG. 4 shows a comparison of the ratios (determined from the quotient of the expansion resistance after 5 cm elongation divided by the extensibility) for four different doughs:

Recipe: WM 550, (30% pre-dough), 4% baker's yeast, 2% salt, (2% baking agent), 1% baking margarine, TA 158, Farinograph setting: kneading stage 1 (opt.), Temperature control to 30 ⁰ C, initial weight: 480 g

FIGS. 5a to e modified extenograms obtained with four different doughs,

5a: Recipe: WM 550, 30% starter, 4% baker's yeast, 2% salt, 1% margarine, TA 158, setting Farinograph: kneading stage 1 (4.0 min),

Temperature control to 30 ° C, weight: 480 g

5b: Recipe: WM 550, 30% sponge dough, 4% yeast, 2% salt, 1% bakery margarine, TA 158, setting Farinograph: kneading step 1 (3.3 min), temperature at 30 ⁰ C, sample weight: 480 g

5c: Recipe: WM 550, 30% starter, 4% baker's yeast, 2% salt, 1% baking margarine, TA 158, setting Farinograph: kneading stage 1 (4.0 min) _: tempering at 30 ⁰ C, weight: 480 g

5d: Recipe: WM 550, 30% sponge dough, 4% yeast, 2% salt, 1% bakery margarine, TA 158, setting Farinograph: kneading step 1 (4.3 min), temperature at 30 ⁰ C, sample weight: 480 g 5e: Recipe: WM 550, 30% starter, 4% baker's yeast, 2% salt, 1% baking margarine, TA 158, setting Farinograph: kneading stage 1 (4,2 min), tempering to 30 ⁰ C, weight: 480 g

FIG. 6 shows the result of a baking test with fermentation interruption / fermentation delay using a yeast dough with aroma yeast and baking agent additive (3% aroma yeast),

FIG. 7 shows the result of a baking test with fermentation interruption / fermentation delay using a pre-dough with aroma yeast and baking agent additive (4% aroma yeast),

FIG. 8 shows the result of a baking test with fermentation interruption without addition of baking agent,

9 shows the result of a baking test with fermentation interruption / fermentation delay using a pre-dough with 3% aromatic yeast without added baking agent (according to the invention),

FIG. 10 shows the result of a baking test with fermentation interruption / fermentation delay using a pre-dough without a baking agent,

FIG. 11 shows the result of a baking experiment with vacuum cooling using a 3% aromatic yeast pregel (according to the invention),

FIGS. 12a to d aroma profiles of wheat doughs with or without aroma yeast prefers.

The following examples illustrate the invention in more detail:

Example 1: Investigation of the dough processing properties of wheat doughs prepared with a pre-dough according to the invention

In the following experiments, four different types of dough were comparatively examined by means of farograph, extensograph and rheofermentometer with regard to dough processing properties. This included a dough without Backing agent and no pre-dough (referred to as zero-direct), a dough with baking agent, but no Vorteig (referred to as zero-direct, BM), a dough without baking agent, but with Vorteig without aroma yeast (referred to as zero-Vorteig) and a dough without baking agent, but with a starter with aroma yeast (according to the invention, referred to as aroma yeast) examined.

1) experimental setup and test descriptions

basic formulation

A dough was prepared from the following ingredients, which was rheologically examined with or without a dough portion.

Wheat flour, Type 550 1, 000 kg 100%

Baker's yeast 0,040 kg 4%

Salt 0.020 kg 2%

Baking agent 0.020 kg 2%

Baking margarine 0,010 kg 1%

Waste water 0,580 kg 58%

Sum of dough 1, 670 kg

Pre-dough handling TA 200 Baker's yeast: 1% ¹⁾ or 3%, at 35 ^° C on (simplified): set and leave for 16 hours at 20 ^° C ¹⁾ Baking yeast corresponds to the usual dosage in pre-dough guides (see also guide shapes table) for doughs)

Aroma yeast crop: 3%, set at 35 ° C and leave for 16 hours at 20 ⁰ C.

Used baking agent: trademark PRIMAT (company Ireks, Kulmbach); Ingredients according to manufacturer's instructions: malt flour, E 412, E 472e, E471, glucose, E 263, E 170, flour treatment agent ascorbic acid, enzymes

Baker's yeast used: baker's yeast Europe; Company DHW Aroma yeast used AH (Saccharomyces cerevisiae), Fa DHW, trade name Vital Arom or Hefix 1000

Table 1 below gives an overview of the formulations used in the four experimental runs

Table 1: Formulations used

Proportion [%] relative to zero - you zero - above

Recipe Total flour zero - directly BM dough Aroma yeast

Wheat flour, type 550 [kg] 100 0 291 0,287 0,204 0,204

30 (flour on

Pre-dough [kg] flour) 0,000 0,000 0,175 0,175

Baker's yeast [kg] 4.0 0.012 0.011 0.012 0.012

Salt [kg] 2.0 0.006 0.006 0.006 0.006

Backing agent [kg] 2.0 0.000 0.006 0.000 0.000

Baking margarine [kg] 1, 0 0.003 0.003 0.003 0.003

Rubble water [kg] 58.0 0.169 0.167 0.081 0.081

Total dough [kg] 0,480 0,480 0 480 0,480

For the implementation of the modified stress-strain tests, an additional zero test with pre-dough was introduced. This differed from the experiment zero pre-dough only in that the pre-dough was treated with 3% baker's yeast

2) Measuring system Farinograph

The Farinograph is a measuring mixer (Brabender), in which under defined conditions the force effect, which the developing dough opposes to the kneading tool, can be determined Kneadoptima for the different doughs. This system serves the analysis of flour properties (test method ICC 115)

It was worked under the following conditions (detailed test description below) dough weight total 480 g, kneading with stage 1, tempering at 30 ⁰ C, proportion of dough 30% (flour on flour in Vorteigversu- Chen) The Faπnogramme obtained are shown in Figures 1 a to 1d As expected, the farinograms of the experimental assays were included Vorteig (baker's yeast or aroma yeast) slightly lower FE units than in the experiment without baking agent and without Vorteig. Experiments using Vorteig hardly differed among themselves, with the yeast dough with aroma yeast after fermentation was slightly softer. Deviations in the kneading behavior resulted in the experiment with the addition of baking agents. This shows the effect of the baking ingredients used. The Farinograph test was used to determine the optimal kneading conditions for the respective formulations, so that further kneading times could be used in the further teigrheological investigations, which resulted in comparability of the examinations and rheofermentometers.

Experimental procedure:

1. Preparation of the dough in the Farinograph (general experimental setup according to ICC 155).

Special features of the chosen measurement method:

5 a. Weigh the recipe into the measuring mixer (Farinograph) with a

Dough insert of dough insert: 480 g

b. Tempering Farinograph: 30 ⁰ C

c. Kneading at level 1

d. Tempering of the bulk water to 30 ° C

o e. Tempering of flour 1 minute before the start of the experiment by a minute

Mixing in the Farinograph

f. Kneading in the Farinograph

G. Termination of the kneading process: one minute after exceeding the first consistency maximum 3) Stress strain test by Extensographmessung

With a Extensograph (Brabender) defined kneaded and defined processed and then defined fermented dough samples (150 g) can be subjected to a stress-strain test. This test can be repeated several times. A hook with a defined feed moves through a dough sample and stretches it until it breaks. The resistance moment that has occurred is recorded. Elongation and stretch resistance (device specific sizes) are recorded and evaluated. In practice, stretchability and resistance to expansion must be in a balanced relationship to each other. More processing-friendly doughs usually have a slightly higher ductility (elongation to rupture). Basically, this system is used for the analysis of flour properties (ICC 114).

Experimental procedure:

The dough preparation was carried out according to the formulations 5 given above and under the standard conditions in the Farinograph as set forth above. In order to ensure comparability of the different formulations and test settings, the kneading process is stopped when the optimum kneading is reached. Since this determination of the optima from the farinograms can not always be determined unequivocally, the kneading process in the farinograph is aborted a minute after reaching the FE _max value. The dough is then removed from the Farinograph and processed two dough pieces of 150 g each worked out (with round and long rollers of the Extensograph). The dough sample is fermented for 45 minutes at 30 ⁰ C and then subjected to the stress-strain test. Thereafter, the dough is worked up again and the process is repeated after 5 more 45 minutes or 90 minutes fermentation time. The results are shown in FIGS. 2a to 2d.

Experimental procedure of the stress-strain test; Special features of the chosen measurement method:

1. Measurement in the Extensograph (general experimental setup according to ICC 114) Special features of the chosen measurement method:

a. Dough weight 2 x 150 g

b. Tempering Extensograph 30 ⁰ C

c. Work up the dough pieces with the provided round and long-thrower

d. Insert the shaped dough pieces into the fermenting dishes

e. Spend in the fermentation room

f. first measurement after 45 minutes

G. c-e

H. Measurements after another 45 minutes

i. c-e

j. Measurement after another 45 minutes

k. Evaluation of the Extensograms (determination of the ratio for the evaluation of dough properties)

As can be seen from the figures, all doughs differ significantly in yield strength at all measuring times (i.e., after 45, 90 and 135 minutes), which is a measure of the respective dough strength. This results in the doughs with Vorteig generally lower curves than for the dough without Vorteig.

Significant differences were found in the Extensogrammen in terms of the maximum expansion resistances, which are shown in Figure 3. This shows that a dough generally leads to a softer dough, which then presents less resistance to mechanical stress. The least resistance to mechanical stress shows the dough according to the invention with Aromahefevorteig. In this case, the expansion resistances were the lowest over the entire test period. The extensibility of the invention in contrast to the dough with baker's yeast dough remains almost the same.

Furthermore, it is noteworthy that the ratio (determined from the quotient of elongation resistance after 5 cm elongation divided by the extensibility) for the dough with Aromahefevorteig at all measuring times comparatively least precipitates (see Figure 4). With regard to the almost comparable extensibilities (see FIGS. 2c to 2d), it follows that the expansion resistances of the doughs are reduced by the use according to the invention of a flavoring yeast without these losing their elasticity. For this purpose, another experiment, the so-called modified extensogram experiment was carried out (see below).

4) Rheofermentometer test

With the Rheofermentometer (Chopin) the gaschaltenden properties of doughs can be measured. With this system, the time is determined from when a sample under load (applied weight) can no longer hold the gas pressure generated in the dough (CO ₂ from fermentation) and CO ₂ escapes into the environment. Furthermore, it is possible to determine how fast an increase in volume takes place over the fermentation time (under load by applied weight). Since the escape of CO ₂ from the dough system is causally related to the dough processing properties, the evaluation of the parameters Tx (time of the first gas loss) and T'1 (time of maximum gas formation) under constant experimental conditions provides information about the Processing properties of doughs. Basically, this system is used for the analysis of flour properties.

The test was carried out with the above-described basic formulation and the corresponding predoping. The dough weight was 315 g, the temperature was carried out at 30 ⁰ C, the measuring time was one hour 30 minutes and the applied weight had a value of 2000 g. The results of the rheofermenter measurement are summarized in Table 2 below

From the results, it can be seen that in the doughs without a dough, the maximum of gas evolution T'1 is observed after or at the same time as the time of the first gas loss (Tx), ie gas is already escaping, although the maximum of gas evolution has not yet escaped is reached. In the two pre-dough variants, the gas maximum is reached before the gas escapes again, ie the dough structure withstands the load due to the maximum gas pressure. If one considers the amount of gas remaining in the dough system (after a measurement time of 1.5 hours), it can be seen that the dough with flavoring dough according to the invention differs significantly from the other three doughs in terms of the amount of gas formed and the gas holding properties. In the case of doughs with flavoring dough, the largest amount of gas remains overall in the dough system over the times T'1 and Tx, and this in the case of a softer dough structure (see Fig. 2a-d). Despite the escaping fermentation gas (after exceeding the time Tx), the dough structure is able to retain further fermentation gases in larger quantities in the dough system. Although the dough system keeps the maximum gas pressure much longer in the test with a dough with dough with baker's yeast, it also leaves significantly less gas in the dough system after completion of the measuring time (1:30 h) compared to the attempt with dough with aroma yeast. 5) Modified stress strain test

The experiment is carried out analogously to the Extensograph experiment described above, but with the following differences. The dough is removed from the farinograph and divided into two 150 g dough pieces. The dough preparation was carried out as explained above. The dough is removed from the farinograph and two dough pieces of 150 g each are processed in a defined manner (with round and long rollers of the extensograph). The samples are placed in the fermentation chamber of the Extensograph for only 10 minutes, so that the tensions introduced by the work-up can be reduced. Then the measurement takes place. After the measurement, the dough is worked up again and after another 10 minutes of relaxation once again subjected to a test (T = 30 ⁰ C).

Experimental procedure of the modified stress-strain test:

1. Measurement in the Extensograph (general experimental setup according to ICC 114)

deviations:

5 a. Dough weight 2 x 150 g

b. Tempering Extensograph 30 ⁰ C

c. Work up the dough pieces with the provided round and long-thrower

d. Insert the shaped dough pieces into the fermenting dishes

e. Spend in the fermentation room

o f. first measurement after 10 minutes

G. c-e

H. Measurements after another 10 minutes

i. c-e

j. Measurement after another 10 minutes k. Evaluate the extensogram (determination of the ratio after 10 or 30 minutes) to evaluate the dough properties

Altogether the following doughs were evaluated: Zero-direct (without baking agent, without pre-dough), zero-direct-baking agent (with baking agent, without pre-dough), zero Vorteig (1% baker's yeast) (without baking agent, with Vorteig without aroma yeast), zero Vorteig ( 3% baker's yeast) (without baking agent, with starter without aromatic yeast), aromatic yeast 3% (without baking agent, yeast dough with aromatic yeast).

The aim of reducing the fermentation time of the reclaimed test specimen to 10 minutes was to describe a dough state that is closer in time to actual manufacturing technology than the ICC standard extensometer measurement described above. The results of this experiment are shown in FIGS. 5a to 5e.

The condition of the dough is important after approx. 10 minutes since the texture of the dough is not superimposed by excessive fermentation processes or excessive dough stress. It can be seen from the measurements that the dough with flavoring dough according to the invention has the greatest extensibility. As expected, the expansion resistances of the doughs with pre-dough are again clearly below the elongation resistances of the doughs without pre-dough, the difference between the inventive and conventional pre-dough variant being very low. This results in almost the same consistency, the greater extensibility for the dough according to the invention with Aromahefevorteig.

It was also found that the dough with Aromahefevorteig after a ten-minute dough, velvety, supple and drier feel than the dough with Backhefevorteig. If the ratio is also determined with this modified extendedogram, it is noticeable that the calculated key figures also had the lowest value for all repeat trials (10, 20, 30 minutes for doughs with aroma yeast). The results are shown in Table 3 below. Table 3: Comparison of the ratios for the second series of experiments

¹ cross-section: average of the ratios after 10, 20 and 30 minutes

It follows that doughs with Aromahefevorteig with the same or improved suppleness (elasticity) of a mechanical stress less resistance and therefore can be processed better.

In summary, from the above experiments, the following superior properties of doughs according to the invention having aroma yeast properties are evident, compared with doughs without pre-dough or with conventional premixes:

Doughs with Aromahefevorteig are a bit softer than doughs with conventional batters (baker's yeast or dough without pre-dough) without sticking more

Aroma yeast doughs are capable of absorbing the gas formation maximum without first losing gas to the environment. The quotient of Tx / T'1 is greater than 1.

- The ratio of doughs with aromatic yeast has been reduced compared to all other doughs at all repeat trials ever smaller. This means that the tensile strength of these doughs is reduced with the same or slightly improved extensibility. As a result, the dough less resistance to mechanical stress, but without losing its suppleness. This makes doughs with Aromahefevorteig better to work. Example 2: Examination of the Suitability of Aroma Heifewoods for Processes for the Production of Breads with Interrupted Production (Stopping, Delaying, Interruption Baking Method)

1. Experimental procedure

dough:

In all experiments / formulations (a, b, c, d, e and f), pastures were used using aromatic yeast. Only the addition level (3% or 4%) and the type of yeast used (Aroma Yeast Standard (Hefix 1000) or Aroma Yeast with Low Contamination) vary.

Pre dough with a dough yield (TA) of 200, starting temperature at the beginning of the run: 30 ⁰ C - Kesselführung

Ripening time: 16-18 hrs, covered at room temperature (20-24 ⁰ C) ₁

Basic recipe for 10 presses Bread rolls without baking agent 5 7,945 kg wheat flour Type 550

6,810 kg starter (TA 200) 30% of the flour (flour counted on flour)

2,950 kg water TA 156

0.340 kg baker's yeast 3% (calculated on total flour)

0,227 kg salt 2% o 0,113 kg baking margarine 1%

0,113 kg sugar 1%

Basic recipe for 10 presses bread rolls with baking agent

11, 280 kg wheat flour type 550 5 6,317 kg water TA 156 0,338 kg baker's yeast 3% (calculated on total flour)

0,226 kg salt 2%

0,226 kg baking agent 2%

0,113 kg baking margarine 1% 0,113 kg sugar 1%

The baking agent used was Ulmer ice malt from BIB-Ulmer Spatz. The ingredients according to the manufacturer: dried malt extract, sugar, E 410, emulsifiers (mono- and diacetyl tartaric acid ester of mono- and diglycerides of fatty acids, lecithins), soya flour, acidity regulators (calcium phosphates, diphosphates), wheat flour, vegetable oil hardened, enzymes, flour treatment agent ascorbic acid

dough:

Dough weight: 1, 8 kg kneading time: 2 slow / 4 fast (1 min less in overdrive than usual in the spiral kneader - 2/5)

Dough temperature: 24 ° C-25 ° C

Dough rest: 10-15 min.

Ballengare: 10 min. Fermentation time: 45-55 min. at 32 ° C and 80% relative humidity

Baking: in the quail floor oven

Baking time: 19 min.

Baking temperature: 235 ⁰ C

a) GU / GV with baking additive (Ulmer ice malt) The dough pieces were stored directly after opening in the storage freezer at -18 ° C and transferred after about 4 to 6 hours in the Gärunterbrecher.

Used pre-dough:

TA 200

3% aromatic yeast (standard) based on pre-dough flour Parameter proofing breaker (thawing phase):

6 h at 4 ° C 3 h at 18 ° C 60 min. at 32 ° C

Evaluation:

Formation: very good

Crumb: elastic

Crust: delicately split

Pore image: normal, even

Browning: typical

The baking result is shown in FIG.

b) GU / GV with supplemental supplement (Ulmer ice malt)

The dough pieces were stored directly after opening in the storage freezer at -18 ° C and transferred after about 4 to 6 hours in the Gärunterbrecher.

Preference used: TA 200 4% aromatic yeast (standard) based on pre-dough flour (eg 1 kg flour + 4O g AH)

Parameter proofing breaker (thawing phase):

6 h at 4 ° C 3 h at 18 ° C 60 min. at 32 ° C

evaluation

Formation: good

Crumb: elastic

Crust: delicately split

Pore image: normal, even Browning: typical

The baking result is shown in FIG.

c) GU / GV without addition of baking agent (according to the invention)

Preference used: TA 200 3% aromatic yeast (standard) based on pre-dough flour

Parameters of the fermentation breaker (thawing phase): 6 hours at 4 ° C 3 hours at 18 ° C 60 min. at 32 ° C

Evaluation:

Formation: very good

Crumb: elastic

Crust: delicately split

Pore image: normal, even

Browning: typical

The baking result is shown in FIG.

d) GU / GV without baking additive (according to the invention) The dough pieces were stored directly after opening in the storage freezer at -18 ° C and transferred after about 4 to 6 hours in the Gärunterbrecher.

Used advantage:

TA 200 3% aromatic yeast (low contamination) based on pasty flour Parameter proofing breaker (thawing phase); 6 h at 4 ° C 3 h at 18 ° C 60 min. at 32 ° C

Evaluation:

Formation: good

Crumb: elastic

Crust: delicately split (partial blistering)

Pore image: normal, even

Browning: somewhat uneven

The baking result is shown in FIG.

e) GU / GV without addition of baking agent by using advanced dough (according to the invention)

Used pre-dough:

TA 200 (3% aromatic yeast (standard) based on pasty flour (1st day)

Continuation / New Approach (Day 2) → The amount of crop residue (10% based on pre-dough flour) was removed from the ripened pre-dough and refreshed with the required amount of flour and water (TA 200). This was followed by a maturation period of 16 to 18 hours.

Parameters of the fermentation breaker (thawing phase): 6 hours at 4 ° C 3 hours at 18 ° C 60 min. at 32 ° C Auswertunq:

Formation: good

Crumb: elastic

Crust: delicately split

Pore image: normal, even

Browning: somewhat uneven

The baking result is shown in FIG.

f) Vacuum cooling without addition of baking agent (according to the invention)

Used advantage: TA 200

3% aromatic yeast (standard) based on pre-dough flour

To bake:

25O ⁰ C to 210 ⁰ C falling; Baking time: 8 minutes directly after baking in the vacuum cooling

Vacuum cooling:

Cooling to core temperature of 25 ⁰ C within 3.5 min, then packaging the rolls in plastic bags

Storage: one week in cold storage (3-7 ° C) without loss of quality

Ready to bake:

230 ⁰ C, 12 minutes

Evaluation:

Formation: very good

Crumb: elastic

Crust: delicately split (no crust splintering)

Pore image: normal, even Browning: typical

The result after completion of the storage is shown in FIG.

The above baking experiments show that the addition of a baking agent does not bring any improvement over the experiments according to the invention without the addition of baking agent with regard to the parameters evaluated. The addition of aroma yeast alone is sufficient to give high quality baked goods.

Example 3: Aroma profiles of wheat doughs with Aromahefevorteigen

There were wheat doughs with or without Vorteig and with or without Aromahefe produced and sensory after the Triangeltest or by means of a special A- romaprofilanalyse (Description of the method in: Czerny, Schieberle, Brandt, Hammes: To the flavor potential of yeasts in wheat doughs, In : Cereals, flour and bread 57 (2003) 6) evaluated.

The "triangulation test", also known as the triangulation test, is used in particular when small differences between different test characteristics between two test samples are to be determined.This test method is used very frequently in the sensory evaluation of foods (description of the method in: Fliedner / Wilhelmi: Grundlagen und Testing method of food sensors, Behr's Verlag, Hamburg, 2nd edition, 1995, p 163 ff).

The following experimental setup was used:

V1: zero test 1 - without pre-dough

V2: Nullversuch 2 - with Vorteig (Vorteiganteii: 30% flour on flour, TA 200, yeast: baker's yeast, AG: 1%)

V3: Aroma yeast 1: Daily tour, Vorteiganteii: 30% - Flour on flour, TA 200, yeast: Aroma yeast: Sample 1, AG: 2%

V4: Aroma yeast 2: Day tour, Vorteiganteii: 30% - Flour on flour, TA 200, Yeast: Aroma yeast: Sample 2, AG: 3%

V5: Aroma yeast 3: Weekly tour Day 2, Vorteiganteii: 30% - Flour on flour, TA 200, yeast: Aroma yeast pattern 2, AG: 5% - Continuation: 10% The triangulation test showed that V3, V4 and V5 differ significantly from the reference bread V2 (!) In terms of differences in overall flavor. V1 and V2 were not significantly different in total flavor. The tests were carried out on a bread itself, on the other crumbs were loosened from the bread, placed in sensor glasses and also carried out with these samples Triangeltests that confirmed the preceding reviews.

The results of the aroma profile analyzes are shown in FIGS. 12a to d.

It turns out that compared to a dough without Vorteig or a dough with Vorteig the flavor profiles of doughs obtained with Aromahefevorteig differ significantly in their odor note. It turns out that, depending on the type of aroma yeast, a buttery or malty note is in the foreground. The aroma yeast used has a milky-mild to cheesy aroma profile as was determined in an earlier triangle test. This is not yet adequately represented by the evaluation procedure of the flavor profile analysis available at the time of the examination.

Claims

PATENT CLAIMS

1. Use of an aromatic yeast for the production of bakery products based on milled cereal products without additives, selected from emulsifiers, raising agents and their ingredients, preservatives, organic acids / synergists, flavor enhancers, gelling and thickening agents, sweeteners, sugar substitutes, starch and derivatives thereof , Dough acidifiers, anti-caking agents, flour-treating agents, preparations of soya and soya flour.

2. Use according to claim 1, characterized g e label n et that is dispensed with additives.

3. Use according to claim 1 or 2, characterized ge ken I net nze that the aroma yeast is a beer or wine yeast.

4. Use according to one of claims 1 to 3, characterized g e ke n nzeic h n et that the baked goods from wheat or spelled flour.

5. Use according to any one of claims 1 to 3, characterized g ke n nzeich net, that the baked goods contain 10 to 50% non-wheat flour and 50 to 90% wheat or spelled flour.

Use according to claim 5, characterized in that the non-wheat flour is rye flour.

7. Use according to any of claims 1 to 6, characterized in that the aroma yeast is used in a pre-dough or pre-dough concentrate.

8. Vorteig for the production of bakery products based on milled cereal products without additives, selected from emulsifiers, Leavening agents and their ingredients, preservatives, organic acids / synergists, flavor enhancers, gelling and thickening agents, sweeteners, sugar substitutes, starch and derivatives thereof, dough acidifiers, release agents, flour treatment agents, soybean and soybean meal preparations comprising an aromatic yeast.

9. Vorteig for the production of bakery products based on milled cereal products without additives, comprising an aromatic yeast.

10. Vorteig according to claim 8 or 9, characterized in that the aroma yeast is a beer or wine yeast.

11. Vorteig according to any one of claims 8 to 10, characterized g eken nzeichnet that the milled cereal product is wheat or spelled flour.

12. Vorteig according to any one of claims 8 to 11, characterized ge ken nzeichnet that the pre-dough is present as a concentrate.

13. Use of a pre-dough according to one of claims 8 to 12 for the production of bakery products based on milled cereal products without additives, selected from emulsifiers, raising agents and their constituents, preservatives, organic acids / synergists, flavor enhancers, gelling and thickening agents , Sweeteners, sugar substitutes, starch and its derivatives, dough acidifiers, anti-caking agents, flour-treating agents, preparations of soya and soya flour.

14. Use of a pre-dough according to one of claims 8 to 12 for the production of baked goods based on milled cereal products without additives.

15. Use according to claim 13 or 14, characterized g eke nnzeichnet that the proportion of the pre-dough based on the main dough up to 50 wt .-% is (based on the flour content).

16. A process for the production of bakery products based on milled cereal products without additives, selected from emulsifiers, leavening agents and their constituents, preservatives, organic acids / synergists, flavor enhancers, gelling and thickening agents, sweeteners, sugar substitutes, starch and derivatives thereof , Teigsäuerungsmitteln, release agents, flour treatment agents, preparations of soybean and soybean meal, characterized geze Ize net, that one uses a pre-dough according to one of claims 8 to 12.

17. A process for the preparation of baked goods based on milled cereal products without additives, characterized in that one uses a pre-dough according to one of claims 8 to 12.

18. Baked goods obtained by the process according to claim 16, characterized in that they are free of additives selected from emulsifiers, leavening agents and their constituents, preservatives, organic acids / synergists, flavor enhancers, gelling and thickening agents, sweeteners, sugar substitutes, Starch and derivatives thereof, dough acidifiers, anti-caking agents, flour treatment preparations, preparations of soya and soya flour.

19. Baked goods, obtained by the method according to claim 17, characterized g eken nze I net, that they are free of additives.

20. cooked or ungrafted dough, characterized in that it contains a pre-dough according to any one of claims 8 to 12.