Title of Invention	A PROCESS FOR THE PREPARATION OF SUGAR FREE BREAD.
Abstract	The present invention relates to a process for the preparation of sugar free bread. In this process liquid sorbitol is used as a sugar substitute and use of combination of improvers like dry gluten powder, ascorbic acid, fungal a -amylase, glycerol monostearate and sodium stearoyi - 2 - lactylate. The process steps are ; mixing of all the ingredients to a well developed stage, fermenting dough for a period of 60 min. .remixing the dough for 2 min, dividing and rounding .relaxing the dough for 15 min, moulding the dough,proofing the dough for 30 min,baking at 220° C for 25 min, cooling for 2 - 3 hrs and packing.

Title of Invention

A PROCESS FOR THE PREPARATION OF SUGAR FREE BREAD.

Abstract

The present invention relates to a process for the preparation of sugar free bread. In this process liquid sorbitol is used as a sugar substitute and use of combination of improvers like dry gluten powder, ascorbic acid, fungal a -amylase, glycerol monostearate and sodium stearoyi - 2 - lactylate. The process steps are ; mixing of all the ingredients to a well developed stage, fermenting dough for a period of 60 min. .remixing the dough for 2 min, dividing and rounding .relaxing the dough for 15 min, moulding the dough,proofing the dough for 30 min,baking at 220° C for 25 min, cooling for 2 - 3 hrs and packing.

Full Text	The present invention relates to a process for the preparation of sugar free bread. The bakery industry is probably largest of the processed food industries in India. It basically covers the production of bread, biscuits, buns, pastries, rusks etc. It accounts for the consumption of about 30 lakh tonnes of wheat products. Bread and biscuits account for over 85% of the bakery products produced in the country. The annual production of bread, buns and cakes in the country is estimated at around 15.2 lakh tonnes and biscuits is 15.3 lakh tonnes (Vikas Singhal, 2003, Indian Agriculture, Indian Economic Data Research Centre, Delhi, Pp 141). Bakery products can also be engineered in such a fashion that they meet the specific therapeutic needs of the consumers. Some of these products are gluten free bread, sugar free biscuits, low salt products, sugar free bread etc. These products still do not exist in Indian market (Sharma, H.K., Singh, S.T. M. and Goyal, P. 1998. Bakery products in next millenium, Beverage and Food World, Nov-Dec, Pp 40, 46). Sugar free bread is one such novel product which will cater to the needs of the diabetic patients. The therapeutic bakery products sector needs to be exploited in the country and there is good growth potential for the industries as the health awareness is on the rise. Sugar replacement has become easier because of a group of carbohydrates known as sugar alcohols. Sugar alcohols are carbohydrates produced by hydrogenation of closely related sugars. The group includes sorbitol, mannitol, maltitol, xylitol etc. These polyols are a unique group of carbohydrates that have a lowered glycemic response, lower calorie density, non cariogenic properties, less sweetness than sucrose, protective effects due to chemical stability and low molecular weight. Sorbitol is highly palatable with a pleasant taste and withstands temperatures prevalent in food processing. The metabolic process for sorbitol differs markedly from that for sucrose or glucose. Sorbitol is absorbed more slowly from the intestine. It is converted to fructose and metabolized by a process requiring little insulin. The blood glucose concentration is increased only slightly by the use of sorbitol. There is no increase in the urinary sugar level. Hence sorbitol can be used in food formulations for diabetics. Sorbitol used by the body as a source of energy has 2.8 calories per gram of the 70% solution. The advantages of using sorbitol are it gives up water slowly to a drier atmosphere and takes up water slowly from a humid atmosphere. Sorbitol solution is non volatile and compatible with other ingredients normally found in bakery products. It does not decompose during heating or cooking. Also it is less acceptable to bacteriological degradation than sugar. (Friedman, T. M. 1978. Sorbitol in bakery products. The Baker Digest. Dec. Pp 10-13). Reference may be made to Kim, Jong, C. US patent No. 4442132 (1984) wherein a process for the preparation of light bakery products for diabetics is given. It consisted of digestible carbohydrate content of less than 10% by weight and prepared from a dough consisting essentially of a major amount of egg in the form of whole egg or egg albumin, 2-30% by weight of a protein containing flour substitute of which atleast 50% by weight is supplied by calcium caseinate, wheat flour in an amount upto 15% by weight of the total mixture, 3-40% by weight of minced nuts, 5-50% by weight of sugar alcohol selected from the group consisting of lactitol, sorbitol and xylitol and 0% by weight of sugar and wherein the weight % of wheat flour is less than the weight % of flour substitute. The flour substitute and sugar alcohol may be formulated with the other starting materials and blended to a dough or batter in accordance with the usual baking techniques and baked at about 180°C for about 20 min. The drawback of this process is that egg, nuts and calcium caseinate do not form the ingredients for the preparation of sugar free bread. Reference may be made to Venkateswara Rao, G. Indrani, D, 1989, Journal of Food Science and Technology 26: 142-144 wherein sweet bread and biscuits were made by replacing sugar with saccharin, aspartame and acesulfame-K intended for the use of diabetic subjects. The drawback of the process is that it describes only bread and biscuits and not sugar free bread by using sorbitol alone. Also artificial sweeteners have been used which are not permitted in our country by law to be used in bakery products. Reference may be made here to Frye. A. M, C.S. Setser, 1991, Cereal Chemistry 69: 338-343 where in reduced calorie yellow layer cakes were made by using six bulking agents sorbitol, a hydrogenated starch hydrolysate mixture, lactitol, isomalt, 18 DE maltodextrin, and polydextrose in combination to totally or partially replace sucrose. The texture attributes of this reduced calorie, shortening free cakes were rated between those of a commercial pound cake and yellow layer cake. The drawback is that the process is about reduced calorie cake with different formulation and processing conditions and not the sugar free bread. A reference may be made here to Stilling and Birgitte US patent No 5698256 (1997) where in a bread product having a bread sugar reducing effect for diabetics is manufactured by baking a dough consisting of soya protein, a fibre component comprising atleast 50% by weight of wheat bran, vegetable oil, a fat containing, substantially starch-free nut and / or kernel component, a low fat sour milk product, egg white and a leavening agent. The draw back of the process is that it is a fibre rich product and it is not a sugar substituted product also soya protein and wheat bran do not form the ingredients in the formulation of sugar free bread. Reference may be made here to Bakr, A. A. 1997. Application potential for some sugar substitutes in some low energy and diabetic foods. Nahrung. 41. 170-175 where in preparation of acceptable low energy fibre enriched and diabetic jams, cakes and biscuits using different sugar substitutes like aspartame, sorbitol and xylitol with partial replacement of wheat flour using bran as a source of dietary fibre has been described. The draw back here is that the products are jam, cakes, and biscuits, and not bread. Reference may be made here to US 20040022902 where in high protein and low calorie dough for making products imitating bread type products and preparation method is disclosed. The subject of the present invention is a food preparation in the form of dough to suit shaping in particular into rolls, balls, patties, which may be provided at room temperature or deep frozen state. This preparation is characterised by a high protein content, low content of cabohydrates and lipids. The draw back here is that the cited patent concerns bakery products obtained by using said food preparation and not bread alone. Our invention relates to preparation of sugar free bread and not high protein and low calorie dough for making traditional bread - type products such as bread balls, sandwich bread slices and baguettes. The main object of the present invention relates to a process for the preparation of sugar free bread. Another object of the present invention is to produce bread without adding sugar in the formulation. Another object of the present invention relates to the preparation of sugar free bread using liquid sorbitol, a sugar substitute. Yet another object of the present invention relates to the preparation of sugar free yeast raised bakery products using the formulation of the present invention. Yet another object of the present invention relates to use of combination of improvers like dry gluten powder, ascorbic acid, fungal a - amylase, glycerol monostearate and sodium stearoyl - 2 - lactylate. Yet another object of the present invention relates to determination of proximate composition of sugar free bread. Statement of invention: Accordingly the present invention relates to a process for the preparation of Sugar free bread comprising the steps of: i) mixing of ingredients Wheat flour (100 gm), Compressed Yeast (4-6 gm), Salt (1-1.5 gm), Fat (2-4 gm), Liquid sorbitol (28 - 32 gm), Dry gluten powder (2-4 gm), Ascorbic acid (0.005 - 0.015 gm), Fungal a- amylase (0.001 - 0.003 gm), Glycerol monostearate (0.1 - 0.25 gm), Sodium stearoyl - 2 - lactylate (0.1 -0.25 gm), Calcium propionate (0.2 - 0.5 gm), Glacial acetic acid (0.05 - 0.15 gm) and Water (38 - 42 gm) to a well developed dough stage; ii. fermenting the dough for a period of 60 to 90 min; iii. remixing the dough for 2 min., dividing and rounding; iv. relaxing the dough for 15 to 30 min.; v. moulding the dough using mechanical device; vi. proofing the dough for 30 to 45 min.; vii. baking the proofed dough in an oven at a temperature ranging from 220°C to 230°C for a period of 25 to 30 min.; viii. cooling for 2-3 hrs and packing, the said process characterized in using ingredients Liquid sorbitol as sugar substitute, Dry gluten powder, Ascorbic acid, Fungal a- amylase as enzyme and Glycerol monostearate, and Sodium stearoyl - 2 - lactylate as emulsifiers. In yet an another embodiment the sugar substitute selected is 65-70 % sorbitol solution. In yet an another embodiment the dry gluten powder selected is having protein content 74 - 78 % and water holding capacity 1.3-1.4 ml/g. In yet an another embodiment he emulsifiers selected are glycerol monostearate and sodium stearoyl-2-lactyklate and made into gels. In yet an another embodiment the enzyme selected is fungal a - amylase having activity of 49,000 8KB to 50,000 8KB (Standsted Kneen Blish) units/g. In yet an another embodiment the sugar free bread using improved formulation has 33-35 % moisture, 4-6 % fat 1.8-2.2 % ash, 9-11 % protein, 48-52 % carbohydrate, and 275-285 K cat /100 g energy. In yet an another embodiment the sugar free bread is having the following characteristics(Table Removed) and a method comprising Step 1. Preparation of glycerol monostearate and sodium stearoyl-2-lactylate gel i) One part of glycerol monostearate is mixed with four parts of boiling water and allowed to cool to 25 - 30° C to form a gel. ii) One part of sodium stearoyl-2-lactylate is mixed with four parts of water at 50 - 55° C and allowed to cool to 25 - 30° C to form a gel. Step 2. Method of preparation i) Mixing of ingredients to a well developed dough stage. ii) Fermenting the dough for a period of 60 to 90 min, iii) Remixing the dough for 2 min, dividing and rounding, iv) Relaxing the dough for 15 to 30 min, v) Moulding the dough using mechanical device, vi) Proofing the dough for 30 to 45 min, vii) Baking the proofed dough in an oven at a temperature ranging from 220 to 230°C for a period of 25 to 30 min, viii) Cooling for 2-3 hrs and packing. 2. Evaluation of bread Breads were evaluated for weight and volume using rape seed displacement. The specific volume of bread was calculated by dividing values of the volume by values of the weight. The crumb firmness was measured according to AACC (2000) procedure using texture analyser (Model Tahdi, Stable Microsystems, UK) under the following conditions: sample thickness - 25 mm, load cell - 10 Kg, plunger diameter - 36 mm and plunger speed - 100 mm per minute. Crumb firmness which is a force at 25 % compression was measured. The sensory analysis of bread was carried out by a panel of six trained judges by assigning scores for crust color, shape, symmetry, crumb color, grain, mouthfeel and taste. The overall quality score (100) was taken as the combined score of all the above attributes. 3. Determination of composition of sugar free bread. Sugar free bread prepared using formulation of the present invention was analysed for moisture, fat, ash, protein, carbohydrate (by difference) and energy. 4. Preparation of sugar free bread The following formulation was used(Table Removed) Yield of standard loaves 400 g per 100 kg of wheat flour The different unit operations and conditions involved in preparation of sugar free bread are given below in the following flow chart. (Table Removed) The following examples are given by way of illustrations and should not be construed to limit the scope of the present invention Example 1 Composition of formulation 1 (Table Removed) Example 2 Composition of formulation 2 (Table Removed) Example 3 Composition of formulation 3(Table Removed) Example 4 Preparation of sugar free bread (Table Removed) Method of preparation 1. Mixing of all the ingredients to a well developed stage 2. Fermenting dough for a period of 60 min. 4. Remixing the dough for 2 min, dividing and rounding. 5. Relaxing the dough for 15 min. 6. Moulding the dough 7. Proofing the dough for 30 min. 8. Baking at 220° C for 25 min. 9. Cooling for 2 - 3 hrs, packing. 10. Evaluating the bread for its physical and sensory characteristics. Experiments were conducted by preparing sugar free breads in order to find out the effect of sorbitol and improvers on the quality of sugar free bread. Bread weight was recorded, bread volume was determined using rape seed displacement. A panel of six trained judges carried out the sensory evaluation of bread samples by assigning scores for crust color, shape, symmetry, crumb color, grain, mouthfeel and taste. The overall quality score (100) was taken as the combined score of all the above attributes. Crumb firmness was measured according to AACC (2000) procedure using texture analyser (Model Tahdi, Stable Microsystems, UK) under the following conditions: sample thickness - 25 mm, load cell - 10 Kg, plunger diameter - 36 mm and plunger speed - 100 mm per minute. Crumb firmness which is a force at 25 % compression was measured. Control sugar free bread, sugar free bread using formulation 1 (with liquid sorbitol) and formulation 2 (with liquid sorbitol and improvers) were prepared and subjected to objective and sensory evaluation. The weight and volume of control sugar free bread was 134 g and 390 ml, sugar free bread prepared using formulation 1 (144 g and 470 ml) and formulation 2 (147 g and 540 ml) respectively. The specific loaf volume of control sugar free bread was 2.9 ml/g and it increased to 3.3 ml/g for sugar free bread prepared using formulation 1 and formulation 2 (3.7 ml/g). able 2. Effect of addition of liquid sorbitol and improvers on the quality of sugar free bread (Table Removed) * Force at 25 % compression measured using texturometer The control sugar free bread had a crumb firmness value of 1200 g indicating slightly hard texture. The crumb firmness values of sugar free breads prepared using formulation 1 was 700 and formulation 2 was 550. The sugar free bread prepared using formulation 2 had the lowest crumb firmness value of 550 g indicating soft texture of the bread. The above data indicated that the formulation 2 significantly improved volume, specific volume and texture of sugar free bread. Sensory evaluation of sugar free bread showed that the control sugar free bread had dull brown crust colour, creamish white crumb colour, slightly closed crumb grain and hard texture. Preparation of sugar free breads using formulations 1 and 2 significantly improved the crust colour, shape, crumb grain and texture of sugar free bread and the breads possessed perceptible sweetness in them. This is indicated by the increase in sensory scores for above parameters. The overall quality score of control sugar free bread was 55 out of 100 and it increased to 76 for the sugar free bread using formulation 1 and 85 for the sugar free bread using formulation 2. Based on the above data it could be concluded that the formulation 2 (Fig 2) was found most suited for producing good quality sugar free bread with perceptible sweetness. Experiments were conducted by preparing sugar free bread with improved formulation in order to find out the composition of bread. The experimental bread was analysed for moisture, fat, ash, protein, sugars, carbohydrate (by difference) and energy. The results showed that sugar free bread with improved formulation had 34 % moisture, 5.3% fat 2.1% ash, 9.5% protein, 49% carbohydrate and 282 K cal / 100 g energy. We claim 1. A process for the preparation of Sugar free bread comprising the steps of: i) mixing of ingredients Wheat flour (100 gm), Compressed Yeast (4-6 gm), Salt (1-1.5 gm), Fat (2-4 gm), Liquid sorbitol (28 - 32 gm), Dry gluten powder (2-4 gm), Ascorbic acid (0.005 - 0.015 gm), Fungal a- amylase (0.001 - 0.003 gm), Glycerol monostearate (0.1 - 0.25 gm), Sodium stearoyl - 2 - lactylate (0.1 -0.25 gm), Calcium propionate (0.2 - 0.5 gm), Glacial acetic acid (0.05 - 0.15 gm) and Water (38 - 42 gm) to a well developed dough stage; ii. fermenting the dough for a period of 60 to 90 min; iii. remixing the dough for 2 min., dividing and rounding; iv. relaxing the dough for 15 to 30 min.; v. moulding the dough using mechanical device; vi. proofing the dough for 30 to 45 min.; vii.baking the proofed dough in an oven at a temperature ranging from 220°C to 230°C for a period of 25 to 30 min.; viii.cooling for 2-3 hrs and packing, the said process characterized in using ingredients Liquid sorbitol as sugar substitute, Dry gluten powder, Ascorbic acid, Fungal a- amylase as enzyme and Glycerol monostearate, and Sodium stearoyl - 2 - lactylate as emulsifiers. 2. A process as claimed in claim 1, wherein the liquid sorbitol is 65-70 % sorbitol solution used as sugar substitute. 3. A process as claimed in claim 1, wherein the dry gluten powder selected is having protein content 74 - 78 % and water holding capacity 1.3-1.4 ml/g. 4. A process as claimed in claim 1, wherein the enzyme fungal a - amylase is having activity of 49,000 SKB to 50,000 SKB (Standsted Kneen Blish) units/g. 5. A process as claimed in claim 1 , wherein the sugar free bread has 33-35 % moisture, 4-6 % fat 1.8-2.2 % ash, 9-11 % protein, 48-52 % carbohydrate, and 275-285 K cal /100 g energy. 6. A process for the preparation of sugar free bread as herein described with reference to examples accompanying this specification.

Full Text

The present invention relates to a process for the preparation of sugar free bread.
The bakery industry is probably largest of the processed food industries in India. It basically covers the production of bread, biscuits, buns, pastries, rusks etc. It accounts for the consumption of about 30 lakh tonnes of wheat products. Bread and biscuits account for over 85% of the bakery products produced in the country. The annual production of bread, buns and cakes in the country is estimated at around 15.2 lakh tonnes and biscuits is 15.3 lakh tonnes (Vikas Singhal, 2003, Indian Agriculture, Indian Economic Data Research Centre, Delhi, Pp 141). Bakery products can also be engineered in such a fashion that they meet the specific therapeutic needs of the consumers. Some of these products are gluten free bread, sugar free biscuits, low salt products, sugar free bread etc. These products still do not exist in Indian market (Sharma, H.K., Singh, S.T. M. and Goyal, P. 1998. Bakery products in next millenium, Beverage and Food World, Nov-Dec, Pp 40, 46). Sugar free bread is one such novel product which will cater to the needs of the diabetic patients. The therapeutic bakery products sector needs to be exploited in the country and there is good growth potential for the industries as the health awareness is on the rise.
Sugar replacement has become easier because of a group of carbohydrates known as sugar alcohols. Sugar alcohols are carbohydrates produced by hydrogenation of closely related sugars. The group includes sorbitol, mannitol, maltitol, xylitol etc. These polyols are a unique group of carbohydrates that have a lowered glycemic response, lower calorie density, non cariogenic properties, less sweetness than sucrose, protective effects due to chemical stability and low molecular weight.
Sorbitol is highly palatable with a pleasant taste and withstands temperatures prevalent in food processing. The metabolic process for sorbitol differs markedly from that for sucrose or glucose. Sorbitol is absorbed more slowly from the intestine. It is converted to fructose and metabolized by a process
requiring little insulin. The blood glucose concentration is increased only slightly by the use of sorbitol. There is no increase in the urinary sugar level. Hence sorbitol can be used in food formulations for diabetics. Sorbitol used by the body as a source of energy has 2.8 calories per gram of the 70% solution. The advantages of using sorbitol are it gives up water slowly to a drier atmosphere and takes up water slowly from a humid atmosphere. Sorbitol solution is non volatile and compatible with other ingredients normally found in bakery products. It does not decompose during heating or cooking. Also it is less acceptable to bacteriological degradation than sugar. (Friedman, T. M. 1978. Sorbitol in bakery products. The Baker Digest. Dec. Pp 10-13).
Reference may be made to Kim, Jong, C. US patent No. 4442132 (1984) wherein a process for the preparation of light bakery products for diabetics is given. It consisted of digestible carbohydrate content of less than 10% by weight and prepared from a dough consisting essentially of a major amount of egg in the form of whole egg or egg albumin, 2-30% by weight of a protein containing flour substitute of which atleast 50% by weight is supplied by calcium caseinate, wheat flour in an amount upto 15% by weight of the total mixture, 3-40% by weight of minced nuts, 5-50% by weight of sugar alcohol selected from the group consisting of lactitol, sorbitol and xylitol and 0% by weight of sugar and wherein the weight % of wheat flour is less than the weight % of flour substitute. The flour substitute and sugar alcohol may be formulated with the other starting materials and blended to a dough or batter in accordance with the usual baking techniques and baked at about 180°C for about 20 min. The drawback of this process is that egg, nuts and calcium caseinate do not form the ingredients for the preparation of sugar free bread.
Reference may be made to Venkateswara Rao, G. Indrani, D, 1989, Journal of Food Science and Technology 26: 142-144 wherein sweet bread and biscuits were made by replacing sugar with saccharin, aspartame and acesulfame-K intended for the use of diabetic subjects. The drawback of the process is that it describes only bread and biscuits and not sugar free bread by
using sorbitol alone. Also artificial sweeteners have been used which are not permitted in our country by law to be used in bakery products.
Reference may be made here to Frye. A. M, C.S. Setser, 1991, Cereal Chemistry 69: 338-343 where in reduced calorie yellow layer cakes were made by using six bulking agents sorbitol, a hydrogenated starch hydrolysate mixture, lactitol, isomalt, 18 DE maltodextrin, and polydextrose in combination to totally or partially replace sucrose. The texture attributes of this reduced calorie, shortening free cakes were rated between those of a commercial pound cake and yellow layer cake. The drawback is that the process is about reduced calorie cake with different formulation and processing conditions and not the sugar free bread.
A reference may be made here to Stilling and Birgitte US patent No 5698256 (1997) where in a bread product having a bread sugar reducing effect for diabetics is manufactured by baking a dough consisting of soya protein, a fibre component comprising atleast 50% by weight of wheat bran, vegetable oil, a fat containing, substantially starch-free nut and / or kernel component, a low fat sour milk product, egg white and a leavening agent. The draw back of the process is that it is a fibre rich product and it is not a sugar substituted product also soya protein and wheat bran do not form the ingredients in the formulation of sugar free bread.
Reference may be made here to Bakr, A. A. 1997. Application potential for some sugar substitutes in some low energy and diabetic foods. Nahrung. 41. 170-175 where in preparation of acceptable low energy fibre enriched and diabetic jams, cakes and biscuits using different sugar substitutes like aspartame, sorbitol and xylitol with partial replacement of wheat flour using bran as a source of dietary fibre has been described. The draw back here is that the products are jam, cakes, and biscuits, and not bread.
Reference may be made here to US 20040022902 where in high protein and low calorie dough for making products imitating bread type products and preparation method is disclosed. The subject of the present invention is a food preparation in the form of dough to suit shaping in particular into rolls, balls, patties, which may be provided at room temperature or deep frozen state. This preparation is characterised by a high protein content, low content of cabohydrates and lipids. The draw back here is that the cited patent concerns bakery products obtained by using said food preparation and not bread alone. Our invention relates to preparation of sugar free bread and not high protein and low calorie dough for making traditional bread - type products such as bread balls, sandwich bread slices and baguettes.
The main object of the present invention relates to a process for the preparation of sugar free bread.
Another object of the present invention is to produce bread without adding sugar in the formulation.
Another object of the present invention relates to the preparation of sugar free bread using liquid sorbitol, a sugar substitute.
Yet another object of the present invention relates to the preparation of sugar free yeast raised bakery products using the formulation of the present invention.
Yet another object of the present invention relates to use of combination of improvers like dry gluten powder, ascorbic acid, fungal a - amylase, glycerol monostearate and sodium stearoyl - 2 - lactylate.
Yet another object of the present invention relates to determination of proximate composition of sugar free bread.
Statement of invention:
Accordingly the present invention relates to a process for the preparation of Sugar free bread comprising the steps of:
i) mixing of ingredients Wheat flour (100 gm), Compressed Yeast (4-6 gm), Salt (1-1.5 gm), Fat (2-4 gm), Liquid sorbitol (28 - 32 gm), Dry gluten powder (2-4 gm), Ascorbic acid (0.005 - 0.015 gm), Fungal a- amylase (0.001 - 0.003 gm), Glycerol monostearate (0.1 - 0.25 gm), Sodium stearoyl - 2 - lactylate (0.1 -0.25 gm), Calcium propionate (0.2 - 0.5 gm), Glacial acetic acid (0.05 - 0.15 gm) and Water (38 - 42 gm) to a well developed dough stage;
ii. fermenting the dough for a period of 60 to 90 min;
iii. remixing the dough for 2 min., dividing and rounding;
iv. relaxing the dough for 15 to 30 min.;
v. moulding the dough using mechanical device;
vi. proofing the dough for 30 to 45 min.;
vii. baking the proofed dough in an oven at a temperature ranging from 220°C to
230°C for a period of 25 to 30 min.; viii. cooling for 2-3 hrs and packing, the said process characterized in using ingredients Liquid sorbitol as sugar substitute, Dry gluten powder, Ascorbic acid, Fungal a- amylase as enzyme and Glycerol monostearate, and Sodium stearoyl - 2 - lactylate as emulsifiers.
In yet an another embodiment the sugar substitute selected is 65-70 % sorbitol solution.
In yet an another embodiment the dry gluten powder selected is having protein content 74 - 78 % and water holding capacity 1.3-1.4 ml/g.
In yet an another embodiment he emulsifiers selected are glycerol monostearate and sodium stearoyl-2-lactyklate and made into gels.
In yet an another embodiment the enzyme selected is fungal a - amylase having activity of 49,000 8KB to 50,000 8KB (Standsted Kneen Blish) units/g.
In yet an another embodiment the sugar free bread using improved formulation has 33-35 % moisture, 4-6 % fat 1.8-2.2 % ash, 9-11 % protein, 48-52 % carbohydrate, and 275-285 K cat /100 g energy.
In yet an another embodiment the sugar free bread is having the following characteristics(Table Removed)

and a method comprising
Step 1. Preparation of glycerol monostearate and sodium stearoyl-2-lactylate gel
i) One part of glycerol monostearate is mixed with four parts of boiling water
and allowed to cool to 25 - 30° C to form a gel. ii) One part of sodium stearoyl-2-lactylate is mixed with four parts of water at
50 - 55° C and allowed to cool to 25 - 30° C to form a gel.
Step 2. Method of preparation
i) Mixing of ingredients to a well developed dough stage.
ii) Fermenting the dough for a period of 60 to 90 min,
iii) Remixing the dough for 2 min, dividing and rounding,
iv) Relaxing the dough for 15 to 30 min,
v) Moulding the dough using mechanical device,
vi) Proofing the dough for 30 to 45 min,
vii) Baking the proofed dough in an oven at a temperature ranging from 220 to 230°C for a period of 25 to 30 min,
viii) Cooling for 2-3 hrs and packing.
2. Evaluation of bread
Breads were evaluated for weight and volume using rape seed displacement. The specific volume of bread was calculated by dividing values of the volume by values of the weight. The crumb firmness was measured according to AACC (2000) procedure using texture analyser (Model Tahdi, Stable Microsystems, UK) under the following conditions: sample thickness - 25 mm, load cell - 10 Kg, plunger diameter - 36 mm and plunger speed - 100 mm per minute. Crumb firmness which is a force at 25 % compression was measured. The sensory analysis of bread was carried out by a panel of six trained judges by assigning scores for crust color, shape, symmetry, crumb color, grain, mouthfeel and taste. The overall quality score (100) was taken as the combined score of all the above attributes.

3. Determination of composition of sugar free bread.
Sugar free bread prepared using formulation of the present invention was analysed for moisture, fat, ash, protein, carbohydrate (by difference) and energy.
4. Preparation of sugar free bread
The following formulation was used(Table Removed)

Yield of standard loaves 400 g per 100 kg of wheat flour
The different unit operations and conditions involved in preparation of sugar free bread are given below in the following flow chart.
(Table Removed)
The following examples are given by way of illustrations and should not be construed to limit the scope of the present invention
Example 1
Composition of formulation 1
(Table Removed)
Example 2 Composition of formulation 2
(Table Removed)
Example 3 Composition of formulation 3(Table Removed)
Example 4 Preparation of sugar free bread

(Table Removed)
Method of preparation
1. Mixing of all the ingredients to a well developed stage
2. Fermenting dough for a period of 60 min.

4. Remixing the dough for 2 min, dividing and rounding.
5. Relaxing the dough for 15 min.
6. Moulding the dough
7. Proofing the dough for 30 min.
8. Baking at 220° C for 25 min.
9. Cooling for 2 - 3 hrs, packing.
10. Evaluating the bread for its physical and sensory characteristics.
Experiments were conducted by preparing sugar free breads in order to find out the effect of sorbitol and improvers on the quality of sugar free bread. Bread weight was recorded, bread volume was determined using rape seed displacement. A panel of six trained judges carried out the sensory evaluation of bread samples by assigning scores for crust color, shape, symmetry, crumb color, grain, mouthfeel and taste. The overall quality score (100) was taken as the combined score of all the above attributes. Crumb firmness was measured according to AACC (2000) procedure using texture analyser (Model Tahdi, Stable Microsystems, UK) under the following conditions: sample thickness - 25 mm, load cell - 10 Kg, plunger diameter - 36 mm and plunger speed - 100 mm per minute. Crumb firmness which is a force at 25 % compression was measured.
Control sugar free bread, sugar free bread using formulation 1 (with liquid sorbitol) and formulation 2 (with liquid sorbitol and improvers) were prepared and subjected to objective and sensory evaluation. The weight and volume of control sugar free bread was 134 g and 390 ml, sugar free bread prepared using formulation 1 (144 g and 470 ml) and formulation 2 (147 g and 540 ml) respectively. The specific loaf volume of control sugar free bread was 2.9 ml/g and it increased to 3.3 ml/g for sugar free bread prepared using formulation 1 and formulation 2 (3.7 ml/g).
able 2. Effect of addition of liquid sorbitol and improvers on the quality of sugar free bread

(Table Removed)
* Force at 25 % compression measured using texturometer
The control sugar free bread had a crumb firmness value of 1200 g indicating slightly hard texture. The crumb firmness values of sugar free breads prepared using formulation 1 was 700 and formulation 2 was 550. The sugar free bread prepared using formulation 2 had the lowest crumb firmness value of 550 g indicating soft texture of the bread. The above data indicated that the formulation 2 significantly improved volume, specific volume and texture of sugar free bread. Sensory evaluation of sugar free bread showed that the control sugar free bread had dull brown crust colour, creamish white crumb colour, slightly closed crumb grain and hard texture. Preparation of sugar free breads using formulations 1 and
2 significantly improved the crust colour, shape, crumb grain and texture of sugar free bread and the breads possessed perceptible sweetness in them. This is indicated by the increase in sensory scores for above parameters. The overall quality score of control sugar free bread was 55 out of 100 and it increased to 76 for the sugar free bread using formulation 1 and 85 for the sugar free bread using formulation 2. Based on the above data it could be concluded that the formulation 2 (Fig 2) was found most suited for producing good quality sugar free bread with perceptible sweetness.
Experiments were conducted by preparing sugar free bread with improved formulation in order to find out the composition of bread. The experimental bread was analysed for moisture, fat, ash, protein, sugars, carbohydrate (by difference) and energy.
The results showed that sugar free bread with improved formulation had 34 % moisture, 5.3% fat 2.1% ash, 9.5% protein, 49% carbohydrate and 282 K cal / 100 g energy.

We claim
1. A process for the preparation of Sugar free bread comprising the steps of:
i) mixing of ingredients Wheat flour (100 gm), Compressed Yeast (4-6 gm), Salt (1-1.5 gm), Fat (2-4 gm), Liquid sorbitol (28 - 32 gm), Dry gluten powder (2-4 gm), Ascorbic acid (0.005 - 0.015 gm), Fungal a- amylase (0.001 - 0.003 gm), Glycerol monostearate (0.1 - 0.25 gm), Sodium stearoyl - 2 - lactylate (0.1 -0.25 gm), Calcium propionate (0.2 - 0.5 gm), Glacial acetic acid (0.05 - 0.15 gm) and Water (38 - 42 gm) to a well developed dough stage;
ii. fermenting the dough for a period of 60 to 90 min;
iii. remixing the dough for 2 min., dividing and rounding;
iv. relaxing the dough for 15 to 30 min.;
v. moulding the dough using mechanical device;
vi. proofing the dough for 30 to 45 min.;
vii.baking the proofed dough in an oven at a temperature ranging from 220°C to
230°C for a period of 25 to 30 min.; viii.cooling for 2-3 hrs and packing, the said process characterized in using ingredients Liquid sorbitol as sugar substitute, Dry gluten powder, Ascorbic acid, Fungal a- amylase as enzyme and Glycerol monostearate, and Sodium stearoyl - 2 - lactylate as emulsifiers.
2. A process as claimed in claim 1, wherein the liquid sorbitol is 65-70 % sorbitol
solution used as sugar substitute.
3. A process as claimed in claim 1, wherein the dry gluten powder selected is having protein content 74 - 78 % and water holding capacity 1.3-1.4 ml/g.
4. A process as claimed in claim 1, wherein the enzyme fungal a - amylase is having activity of 49,000 SKB to 50,000 SKB (Standsted Kneen Blish) units/g.
5. A process as claimed in claim 1 , wherein the sugar free bread has 33-35 % moisture, 4-6 % fat 1.8-2.2 % ash, 9-11 % protein, 48-52 % carbohydrate, and 275-285 K cal /100 g energy.

6. A process for the preparation of sugar free bread as herein described with reference to examples accompanying this specification.

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Patent Number

251558

Indian Patent Application Number

483/DEL/2004

PG Journal Number

12/2012

Publication Date

23-Mar-2012

Grant Date

23-Mar-2012

Date of Filing

16-Mar-2004

Name of Patentee

COUNCIL OF SCIENTIFIC AND INDUSTRIAL RESEARCH

Applicant Address

RAFI MARG, NEW DELHI-110001, INDIA.

Inventors:

#	Inventor's Name	Inventor's Address
1	DASAPPA INDRANI	CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE, INDIA.
2	JYOTSNA RAJIV	CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE, INDIA.
3	GANDHAM VENKATESWARA RAO	CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE, INDIA.

PCT International Classification Number

A21D 2/18

PCT International Application Number

N/A

PCT International Filing date

PCT Conventions:

#	PCT Application Number	Date of Convention	Priority Country
1			NA