AT501083A1 - PROCESS FOR THE PRODUCTION OF BREAD - Google Patents

Description

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PROCESS FOR THE PRODUCTION OF BREAD

The invention relates to a process for the production of bread.

It is estimated that bread has been baked in Europe for about 6,000 years. During this time, the recipes as well as the baking processes have changed a lot. Even today there are still big differences in the bread cultures in the different regions of the world, because the tastes are very divergent. Diversities are achieved primarily by using different flour blends and adding granules.

In the production, however, the conventional breads are relatively similar: the desired ingredients are weighed and the dough temperature is calculated to adjust the temperature of the bulk water. The ingredients are mixed with the water for about 12 minutes to a dough. Subsequently, the dough, usually with a machine, kneaded for about 8 minutes. Over the next 16 to 18 hours, it is fermented in the refrigerator at + 5 ° C, then at room temperature for 5 to 8 hours.

Then the dough pieces, for example, with a press machine, divided into portions. Each portion is then worked up again, brought into the desired shape and cut after another good Gare. At medium heat of 200-220 ° C, the bread is finally baked.

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This method, which is widespread worldwide, has some disadvantages. To knead a kneading machine is needed to cool a fridge, it will take two long cooking times and the preparation after the first Gare is again on-5 walls. In addition, the dough temperature must be calculated. This method therefore requires a high level of technology that is not standard in all regions of the world, such as the rural areas of most third world countries. 10 Description of the invention

Object of the present invention is therefore to provide a method for the production of bread, which does not require refrigerators and machines and which allows rapid production.

The object is solved by the features of the first claim 15.

The invention describes a process for the preparation of bread, wherein the ingredients sized for the bread are mixed with water only for a few minutes to a mix, the mix, without kneading, fermented for some 20 hours at room temperature and immediately afterwards in desired portions is discontinued. After about 10 minutes of standing time, the portions are baked at will to bread.

Detailed Description of the Invention 25 The ingredients are assembled and measured as desired. The ingredients include at least flour, salt, yeast and water. The flour used is preferably a flour mixture comprising wheat flour, wheat gluten, wheat flour, wheaten wheat • • •······ • • • • • • • • • • • • • • • • • • • • • ··· • ························································································································································································································································

The preferred flour mixture is placed in a container such that a trough is formed. The salt and yeast are added separately to this trough. Subsequently, the water is added. This should not be tempered, but can be taken directly from a supply line with a temperature between 8 and 20 ° C. Subsequently, preferably by hand, the salt and the yeast are dissolved with the water in the trough. Subsequently, all ingredients, also preferably by hand, mixed into a mix until all flour nests are connected with water. This process takes about 7 kg of mass only about 3 minutes.

A conventional dough would have to be kneaded at this time. This process is omitted in the inventive process. By eliminating the kneading not only saves time and resources for corresponding machines. The main difference between mixing and kneading is that during kneading heat is introduced into the dough which already causes certain chemical reactions of the individual ingredients. For this reason, cold water is added and not, we usually, tempered water.

The mix becomes dough by kneading by activating glue and starch. This chemical reaction is undesirable in the process according to the invention. Therefore, care should be taken that the given mixing time of about 3 minutes is not extended by more than one minute. The purpose of mixing is simply to mix flour and water well.

The mix fermented immediately after the short mixing for the next 3 to 24 hours, preferably during about 12.... * ·······························································

up to 16 hours at room temperature, preferably covered. During this time, the mix is cooking to a dough. Subsequently, the dough is divided into loaves of the desired portion sizes and placed on a Einschiessapparat. Portioning can again be carried out manually. As a result, the dough is processed gently. The loaves need not be specially shaped, but can be sold directly in the finished after portioning mold. Now the loaves can be dusted, for example with flour. After a very short standing time of at most 10-15 minutes, the loaves are injected into the preheated oven on the hot oven plate and then baked as desired. Recommended is a baking time of about 45 minutes at 240 ° C with loaves of about 500g. 15 The entire process described here can be done by hand. Machines can also be used, in particular for dissolving salt and yeast, for mixing and for portioning the loaves. However, the method is particularly suitable for manual production, since the mixing is very fast 20 and requires little force and because the flour nests can be better located and processed by hand.

In particular, no equipment is required for cooling, for example, during the fermentation process, as is common in the conventional method. 25 The process is characterized in particular by the high proportion of liquid in relation to the flour. The following are examples of the composition of ingredients for which good results have been obtained. The quantities are all based on a water content of one liter, ie 1000g. In particular, dark or light bread can be made. Indicated here is the recipe for dark bread. ························································································································································································································ 9 · · 9 ·· ··· ♦ ·· ^ # 5 ·. ·

Milled by omitting the roasted barley results in each case a recipe for light bread.

Examples:

Minimum addition Maximum addition Example 1 Ex 2 Ex 3 Ex 4 All information in grams (g) Water 1000 1000 1000 1000 1000 1000 Wheat flour 1000 1800 1000 1200 1500 1800 Yeast 6 120 35 10 70 110 Salt 15 50 18 24 33 45 Wheat gluten 11 40 11 36 23 32 Wheat-swelling flour 10 35 12 15 32 35 Wheat starch 8 50 8 10 35 45 Vitamin C 0 3 2 1 2.5 0.005 Roasted barley, ground 11 60 15 50 40 60 Total 1061 2158 2101 2346 2736 3127

1200-1500g flour, 20-50g yeast, 20-40g salt, 25-35g wheat gluten, 12-20g wheat flour, 15-35g wheat starch, 0.005-lg vitamin C and, • ···· · ····················································

If you want dark bread, grind 15-40g of roasted barley.

The individual examples can also be combined at will. In particular, additional ingredients may be added to make breads according to specific tastes and tastes. In particular, by adding grains and / or nuts or parts thereof, the bread can be easily changed or upgraded. If desired, the flour may be whole wheat flour, white flour or semi-white flour and, depending on preference, may be wheat flour, another flour or a mixture of different flours.

Preferably, the flour is already obtained in the flour mixture from a supplier. Flour is therefore understood to mean either the flour in its pure form or the flour mixture which is already mixed with the quantities of wheat gluten, wheat flour, wheat starch, vitamin C and roasted barley indicated in the formulations. The preferred flour mixture can also differ from the one given here, in particular by the proposals set forth in this document

Gluten is the generic term for cereal protein. The gluten content of a flour is crucial to the baking properties of a cereal flour. Accordingly, there are low-glue or high-glue flours. High-starch flours have a high gluten content. Wheat flour has the best baking properties of all cereal flours. Wheat gluten (gliadin), for example for allergy sufferers, can also be replaced by another gluten, for example by rye gluten (secalin) or by barley gluten (hordein). However, since the gluten content of these Al-30 alternative products is much lower, the quantities must be adjusted accordingly. •···· Μ ······························································································· · · · · ······· ··· Λ · 7 ·· Ψ

Gluten influences the binding of water in the dough, the formation of crumbs, the crusting and the elasticity of the dough and serves to keep the bread fresh.

Wheat-swelling flour is the natural freshness-keeping agent for all 5 breads and prevents dry crumbling on whole-grain bread. It is a white, fine, free-flowing powder and is made from wheat flour. Wheat flour also increases the dough yield and regulates the water balance.

Wheat starch (Epifin®) is derived from cereal grains and is used to bind moisture. By using the wheat starch, the bread becomes airy, loose and stays fresh longer. Potato starch (Maizena®), rice starch or tapioca starch can be used as an alternative to wheat starch.

Vitamin C, also called ascorbic acid, is a glucose derivative. 15 The storage capacity of the vitamin is very low in humans, so that this substance must be permanently supplied. Vitamin C has the most diverse functions in our body, such as the improvement of the immune system, by increasingly forming immune cells with increased activity. 20 The bread gets its brown color from the roasted barley. On the other hand, this addition gives the bread a slightly sweet, malty taste, which is usually very popular.

The advantages of this method according to the invention lie, on the one hand, in the short processing time and, on the other hand, in the fact that machines do not necessarily have to be used, except for a baking oven. However, neither refrigerators, kneading machines, nor devices for heating and tempering of water, still Portionierungsgeräte needed. As a result, the production is cheaper. On the other hand, less space is used, since the fermentation times compared to conventional ···· ···· •········································ • • • • • • • • • · · · · · · · · · · · · · · · · ·······. This process can now be performed almost anywhere in the world without having to set up or set up a complex infrastructure. Only the furnace is required, but this can be built using local methods such as stones and clay and heated with wood, for example.

On the other hand, the bread produced by the method according to the invention is particularly tasty. Due to the new manufacturing process, in particular by the higher addition of moisture, the renunciation of kneading, the conditions mentioned during fermentation and in particular by the hotter baking the flavorings are particularly spared and promote crispness and moisture in the bread and freshness.

15 1 May 8, 2005

Claims (17)

1. A process for the preparation of bread by the ingredients sized for the bread are mixed with water for about 1-5 minutes to form a mixture, the mixture immediately thereafter for 3 to 24 hours at room temperature preferably covered to a dough, the dough Immediately after the Gare is sold in desired portions on a Einschiessapparat and baked after a very short stay of at most 15, preferably at most 10 minutes at will to bread. 2. The method according to claim 1, characterized in that the ingredients include flour, salt and yeast. •······················································································································································································································· between 12 and 20g of wheat flour is added. 15. The method according to any one of claims 10 to 14, characterized in that this amount between 8 and 50g, preferably before 5 added between 15 and 35g wheat starch. 3. The method according to claim 2, characterized in that salt and yeast is dissolved with the water in a trough in the flour. 4. The method according to any one of claims 1 to 3, characterized in that the added water has a temperature of about 8-20 ° C. 5. The method according to any one of the preceding claims, characterized in that all ingredients, preferably by hand, are mixed for about 3 minutes to a «ete« mix 6. 6. ······································· Method according to one of the preceding claims, characterized in that the mix fermented for 12 to 16 hours to a dough. 7. The method according to any one of the preceding claims, characterized 5 characterized in that the dough is weighed after the Gare by hand in the desired portions. May 8, 2005) ···················································::. :: A 852 / 2005_ Meyerhans Hotz AG Dipl.-Ing. Herbert Hefel Mqq. Dr. Ralf Hofmann R-6806 F61DHIRCH € gelseestr. 65o, PO Box 61 Claims 1. A method for making bread by mixing the ingredients sized for the bread with cold water for about 1-5 minutes to form a mix, then adding the mix immediately thereafter for 3 to 24 hours Room temperature is preferably covered to a dough, the dough is sold immediately after the cooking in desired portions on a Einschiessapparat and after a very short 10 Abstehzeit of at most 15, preferably at most 10 minutes after Bo-Mcbcn baked to bread. 2. The method according to claim 1, characterized in that the ingredients include flour, salt and yeast. 3. The method according to claim 2, characterized in that. that ι · 15 salt and yeast is dissolved with the water in a trough in the flour. 4. The method according to any one of claims 1 to 3, characterized in that the added water has a temperature of about 8-20 ° C. 5. The method according to any one of the preceding claims, characterized in that all ingredients, preferably by hand, are mixed for about 3 minutes to a mix. 6. A method according to any one of the preceding claims, characterized in that the mix fermented to a dough for 12 to 16 hours. 7. The method according to any one of the preceding claims, characterized 5 characterized in that the dough is weighed after the Gare by hand in the desired portions. 8. The method according to any one of the preceding claims, characterized in that the portions are dusted after settling, preferably with flour. 9. The method according to any one of the preceding claims, characterized in that the portioned dough is baked at about 240 ° C. 10. The method according to any one of the preceding claims, characterized in that one liter of water between 1000 15 and 1800g, preferably between 1200 and 1500g flour is mixed beige. 11. The method according to claim 10, characterized in that this amount is added between 6 and 120g, preferably between 20 and 50g of yeast. 12. The method according to claim 10 or 11, characterized in that this amount between 15 and 50g, preferably between 20 and. 13. The method according to any one of claims 10 to 12, characterized in that this amount between 11 and 40g, preferably 25 to 35g Wei-e-szengluten is added. 14. The method according to any one of claims 10 to 13, characterized in that this amount between 10 and 35g, front-of-hand 8. The method according to any one of the preceding claims, characterized in that the portions are dusted after settling, preferably with flour. 9. The method according to any one of the preceding claims, characterized in that the portioned dough is baked at about 240 ° C. 10. The method according to any one of the preceding claims, characterized in that one liter of water between 1000 15 and 1800g, preferably between 1200 and 1500g flour is mixed beige. 11. The method according to claim 10, characterized in that this amount is added between 6 and 120g, preferably between 20 and 50g of yeast. 12. The method according to claim 10 or 11, characterized in that this amount is added between 15 and 50g, preferably between 20 and 40g of salt. 13. The method according to any one of claims 10 to 12, characterized in that this amount between 11 and 40g, preferably 25 to 35g Weissgluten added. 14. The method according to any one of claims 10 to 13, characterized in that this amount between 10 and 35g, vor ········································································. In addition, between 12 and 20g of wheat flour is added. 15. The method according to any one of claims 10 to 14, characterized in that this amount between 8 and 50g, preferably before 5 added between 15 and 35g wheat starch. 16. The method according to any one of claims 10 to 15, characterized in that this amount up to 3g, preferably between 0.005 and 1 g of vitamin O is added. 16. The method according to any one of claims 10 to 15, characterized in that this amount up to 3g, preferably between 0.005 and 1 g of vitamin C is added. 17. The method according to any one of claims 10 to 16, characterized 10 indicates that this amount is added between 11 and 60g, preferably between 15 and 40g roasted barley ground. 17. The method according to any one of claims 10 to 16, characterized 10 indicates that this amount is added between 11 and 60g, preferably between 15 and 40g roasted barley ground. Feldkirch, on the 3rd NOV. 2005 The representatives: SUBSEQUENT