CA1118631A - Crisp, low-calorie bread product - Google Patents
Crisp, low-calorie bread productInfo
- Publication number
- CA1118631A CA1118631A CA000264215A CA264215A CA1118631A CA 1118631 A CA1118631 A CA 1118631A CA 000264215 A CA000264215 A CA 000264215A CA 264215 A CA264215 A CA 264215A CA 1118631 A CA1118631 A CA 1118631A
- Authority
- CA
- Canada
- Prior art keywords
- weight
- product
- mixture
- ingredients
- pieces
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
Abstract
Crisp, low-calorie bread product Abstract of the Disclosure A low-calorie, crisp bran bread product comprising 50 -90%, of wheat bran, 48 - 8% of rye flour and/or wheat flour, 2% of table salt and, optionally, flavouring ingredients.
A process for producing a low-calorie, crisp bran bread product by preparing a mixture of 50 - 90% of wheat bran, 48 -8% of rye flour and/or wheat flour and about 2% of table salt as well as optional flavouring ingredients, adding 25000 grams of water to the mixture to form a dough, shaping and deposit-ing such dough as pieces having a thickness of about 3 to 10 mm and then baking the pieces at about 180 to 220°C for at least 20 minutes under a good circulation of air, so that a firm and coherent, crisp and brown product is obtained having a water content of maximum 5% of the total final product weight. After cooling the product is packed, a desired number of pieces in each package.
A process for producing a low-calorie, crisp bran bread product by preparing a mixture of 50 - 90% of wheat bran, 48 -8% of rye flour and/or wheat flour and about 2% of table salt as well as optional flavouring ingredients, adding 25000 grams of water to the mixture to form a dough, shaping and deposit-ing such dough as pieces having a thickness of about 3 to 10 mm and then baking the pieces at about 180 to 220°C for at least 20 minutes under a good circulation of air, so that a firm and coherent, crisp and brown product is obtained having a water content of maximum 5% of the total final product weight. After cooling the product is packed, a desired number of pieces in each package.
Description
~118~i31 The presen~ invention rekltes to a dried, low-calorie crisp bran bread product, with wheat bran as the main ingre-dient. The wheat bran constitutes between 50 and 90% of the total weight of the final product.
In addition to the wheat bran, the bread product con-tains rye flour and/or wheat flour, and also small amounts of salt and, optionally, flavouring ingredients.
More specifically, the invention relates to a crisp bran bread product containing 64% of wheat bran, 34% of rye flour and 2% of table salt, all percentages calculated on the total dry weight of said ingredients.
Further, the present invention relates to a process for the production of a crisp bran bread product comprising the ab-ove mentioned ingredients.
It is recognized that wheat bran only to a small degree is digestible by the human organism and that the undigested fibres of the brand have a favourable effect on the whole di-gestive process. Wheat bran being the main ingredient, the cal-orie content will be kept on a substantially lower level than in bread baked mainly on the basis of flour.
In addition, the content of minerals and vitamins will be higher.
The production of bread containing a certain amount of bran is known, but not to such an extent as in the product of the present invention. It is only possible to produce this product by means of the process of the present invention.
The main characteristics of the product of the present invention can be summarized as follows:
1118~;3~
1. The applicants have succeeded in producing a product having an extraordinarily high content of wheat bran, wheat bran being the main constituent of the product on a weight basis.
Calculated on the final weig]lt of the product, the weight proportion of bran is Erom 50 to 90~ depending on the diff-erent variants procluced according to, in principle, the same process. The balance is comprised of, proportionally, 48 -8~ by weight of rye and/or wheat flour as well as 2% by weight of table salt.
In addition to the wheat bran, the bread product con-tains rye flour and/or wheat flour, and also small amounts of salt and, optionally, flavouring ingredients.
More specifically, the invention relates to a crisp bran bread product containing 64% of wheat bran, 34% of rye flour and 2% of table salt, all percentages calculated on the total dry weight of said ingredients.
Further, the present invention relates to a process for the production of a crisp bran bread product comprising the ab-ove mentioned ingredients.
It is recognized that wheat bran only to a small degree is digestible by the human organism and that the undigested fibres of the brand have a favourable effect on the whole di-gestive process. Wheat bran being the main ingredient, the cal-orie content will be kept on a substantially lower level than in bread baked mainly on the basis of flour.
In addition, the content of minerals and vitamins will be higher.
The production of bread containing a certain amount of bran is known, but not to such an extent as in the product of the present invention. It is only possible to produce this product by means of the process of the present invention.
The main characteristics of the product of the present invention can be summarized as follows:
1118~;3~
1. The applicants have succeeded in producing a product having an extraordinarily high content of wheat bran, wheat bran being the main constituent of the product on a weight basis.
Calculated on the final weig]lt of the product, the weight proportion of bran is Erom 50 to 90~ depending on the diff-erent variants procluced according to, in principle, the same process. The balance is comprised of, proportionally, 48 -8~ by weight of rye and/or wheat flour as well as 2% by weight of table salt.
2. Flavouring ingredients may, optionally, be added in case specific flavours are desired for the products.
3. The product is very crisp, firm and coherent, as wcll as palatable (chewable).
4. Due to the combination recipe/process the product will ob-tain an excellent airiness, crispness and chewability with-out the use of leavening agents, neither organic, chemical nor mechanical.
5. Nor does the product require the use of any of the further, conventional baking ingredients such as fat, eggs, milk, sugar, sirup, malt, honey and similar, in order to obtain a satisfactory coherence, consistency, taste, edibility, chew-ability and keepability.
6. The product possesses particularly good keeping qualities, unpacked as well as packed. In closed packaging the stor-age time is practically unlimited. No preserving agent is used.
7. By means of, in principle, the same process the product may be prepared in any desired, flat formats and shapes (such as, e.g., circular, oval, square, rectangular etc.) and hav-ing a thickness (height) within the range of from about 3 mm to about 10 mm, as predetermined.
8. The product has a very high content of indigestible plant fibres because the applicants have succeeded in making bran the main ingredient by means of their novel process. The fibre content of the bran has a beneficial effect on the di-gestion process and the intestine function.
9. The product has a very low calorie content. Further, it has a high content of vitamins and minerals. These characteris-tics follow as a consequence of the characteristics mention-ed under items 1, 5 and 8.
- The above items demonstrate specific characteristics of the product according to the invention, individually as well asin combinationand prove that the applicants have succeeded in pro-viding a product (and variations thereof within the scope of the invention) as well as a process for the preparation thereof, which represents a novel, non-predictable and nonobvious invent-ion in view of the prior art bakery products and processes for their production.
In practicing the process of the present invention the in-gredients are mixed together, and water is then added under stir-ring until the ingredients are well blended. The purpose of this is to achieve a dough having a semi-fluid consistency. The dou-gh is then deposited in the desired thickness and size on the oven pan/belt.
More specifically, the process is carried out in the fol-lowing way, measured by total weight of dry ingredient:
~11863~
50 to 90~ by weight, of bran.
Then is added, proportionally 48 to i3% by weight, of rye flour and/or wheat flour, and 2~ table salt All ingredients are mixed together and 350~ by weigh-t, of cold water is added to the mix-ture.
Then, the mixture is stirred for about 10 minutes such that a loose, porridge-like dough is obtained. Said dough is thereafter shaped and deposited in the desired format, shape and thickness on the baking surface.
Shape and thickness may, preferably, be provided through a revolving steel conveyor belt having openings of desired size and thickness towards a conveyor belt located underneath, on which baking plates are fed at the same width and speed. During the advancement the dough is filled and scraped through the sten-cil openings down to the baking plate by means of a sloping, cur-ved and vibrating wiping scrape. Then, the stencil conveyor lifts and separates from the baking plate and leaves the product pieces spaced apart on the baking plate.
Instead of a revolving steel conveyor belt sheet pans with stencil openings for manual operation can be used.
Instead of baking plates the product may be deposited acc-ording to the same principle directly on a steel belt in a steel belt oven.
The baking plates or the baking belt, as the case may be, r r~ -~etlo~
should be treated with, e.g., t~k~ in order that the product T~RC/~ IC
111~3631 does not stick to the baking plate. In case baking plates are used, the product may be baked thereon in a belt oven for bread or in a stack oven.
The oven should have good ventilation means for venting water vapour during the baking process. The baking temperature shall be about 180C to 220C. The baking time and temperatur are dependent on the thickness of the product. If the product has a thickness of 3 mm (which equals the height of the stencil openings) the baking time shall be about 30 minutes at about 180C and about 20 minutes at about 220C.
After having been baked, the products are removed from the baking plate. They will then have a water content of about 5%.
Subsequently, they are cooled for at least one hour before pack-aging. It is recommended that a packaging material be used which has good barrier properties against water vapour and air, such as, e.g., laminated cellophane/plastic. In the package, the pieces of bread are stacked in the desired number, for instance
- The above items demonstrate specific characteristics of the product according to the invention, individually as well asin combinationand prove that the applicants have succeeded in pro-viding a product (and variations thereof within the scope of the invention) as well as a process for the preparation thereof, which represents a novel, non-predictable and nonobvious invent-ion in view of the prior art bakery products and processes for their production.
In practicing the process of the present invention the in-gredients are mixed together, and water is then added under stir-ring until the ingredients are well blended. The purpose of this is to achieve a dough having a semi-fluid consistency. The dou-gh is then deposited in the desired thickness and size on the oven pan/belt.
More specifically, the process is carried out in the fol-lowing way, measured by total weight of dry ingredient:
~11863~
50 to 90~ by weight, of bran.
Then is added, proportionally 48 to i3% by weight, of rye flour and/or wheat flour, and 2~ table salt All ingredients are mixed together and 350~ by weigh-t, of cold water is added to the mix-ture.
Then, the mixture is stirred for about 10 minutes such that a loose, porridge-like dough is obtained. Said dough is thereafter shaped and deposited in the desired format, shape and thickness on the baking surface.
Shape and thickness may, preferably, be provided through a revolving steel conveyor belt having openings of desired size and thickness towards a conveyor belt located underneath, on which baking plates are fed at the same width and speed. During the advancement the dough is filled and scraped through the sten-cil openings down to the baking plate by means of a sloping, cur-ved and vibrating wiping scrape. Then, the stencil conveyor lifts and separates from the baking plate and leaves the product pieces spaced apart on the baking plate.
Instead of a revolving steel conveyor belt sheet pans with stencil openings for manual operation can be used.
Instead of baking plates the product may be deposited acc-ording to the same principle directly on a steel belt in a steel belt oven.
The baking plates or the baking belt, as the case may be, r r~ -~etlo~
should be treated with, e.g., t~k~ in order that the product T~RC/~ IC
111~3631 does not stick to the baking plate. In case baking plates are used, the product may be baked thereon in a belt oven for bread or in a stack oven.
The oven should have good ventilation means for venting water vapour during the baking process. The baking temperature shall be about 180C to 220C. The baking time and temperatur are dependent on the thickness of the product. If the product has a thickness of 3 mm (which equals the height of the stencil openings) the baking time shall be about 30 minutes at about 180C and about 20 minutes at about 220C.
After having been baked, the products are removed from the baking plate. They will then have a water content of about 5%.
Subsequently, they are cooled for at least one hour before pack-aging. It is recommended that a packaging material be used which has good barrier properties against water vapour and air, such as, e.g., laminated cellophane/plastic. In the package, the pieces of bread are stacked in the desired number, for instance
10 to 20 in each package.
The finished product will be firm and coherent and have a 2~ maximum water content of 5%. It will have a brown colour, be light, crisp and possess extremely good keeping quality.
The following examples will serve to describe the process of the invention in a non-limiting way.
Example_l A dough is made from the following ingredients:
-Wheat bran6500 grams Rye flour 3500 "
Salt 200 "
The ingredients are mixed together. About 25000 grams of water is added under stirring, until the ingredients are well blended.
The dough thus obtained is filled through the stencil open-ings of a sheet pan, depositing rectangular pieces of dough of the dimensions 7 cm x 10 cm and 4 mm of thickness.
The sheet pans are used with bake-off pans made from alum-inium.
The dough pieces are baked by passing through a conveyor :
oven, the bake-off time being 20 minutes at a temperature of After a cooling-off period of approximately 6 hours the final bran bread product is firm and coherent and has a water content of 5~ by weight. It has a brown colour and is light and crisp. It is packed into polyethylene bags, 20 pieces in each bag.
Being stored at ambient temperatures for six months did not alter the taste nor the appearance of the crisp bread pro-duct.
Example 2 The procedure is similar to the one of Example 1, however, the dough pieces are made circular having a diameter of 9 cm, the thickness being 3 mm. This is obtained through the use of a sheet pan having stencil openings of the same size and shape.
The bake-off time is 30 minutes, at 180C. The product obtain-ed had properties similar to the product of Example 1.
36~1 SUPPLEMENTARY DISCLOSURE
In a related aspect of the invention it has been found that the ranges of the various ingredients can be somewhat modified and expanded.
Thus, according to the overall invention there is provided a dried~ crisp~
edible, cohesive wafer-shaped bakery product having the property of excellent keepability and formed of a mixture comprising 30 to 90% wheat bran, 8 to 68% of at least one ingredient selected from the group con-sisting of rye flour and wheat flour, 0-4% salt, and O to 20% other conventional baking ingredients, all of said percentages representing weight percentages of the total dry weight of the ingredients, and having a maximum water content of 10% by weight of the total final product weight and a bran content of 30 to 90% by weight of the total final product weight.
The product formed from this mixture has a maximum water content of 10%, preferably of 5%, by weight of the total final product weight.
Further, the product formed from the mixture must have a bran content of from 30 to 90% by weight of the total final product weight, and thus the amount of bran employed to form the mixture must be calculated, within the above described limits of 30 to 90% by weight of the total dry weight of the ingredients.
The desired proportion of bran in the final product~ expressed in percentage of total final product weight, is obtained by using in the mixture the same proportion of bran by weight percentagewise of the total weight of the dry ingredients.
This is because the entering ingredients, bran and flour, have their own water-content that is somewhat higher percentagewise than the water-content in the same ingredients in the final product. This effect is caused by the evaporation of water during the bake-off process.
3~L
In a further embodiment of the invention, the bakery product may optionally include minor quantities of other known and conventional baking ingredients. Specifically, the bakery product may include minor amounts of conventional baking ingredients such as eggs, yeast, milk, baking powder, sugar, butter or margarine, as well as other known and conventional baking ingredients. Thus, the bakery product may include minor quantities of any of the above or other conventional baking ingredients, any combination of two or more of such conventional baking ingredients, or all of such conventional baking ingredients.
Such conventional baking ingredients are preferably limited to no more than approximately 20% by weight of the total dry weight of the ingredients. That is, up to 20% by weight of wheat bran and/or flour may be replaced by an equal weight percent of such conventional baking ingre-dients. However, the minimum wheat bran content of the product must still be at least 30% by weight, or most preferably at least 50% by weight.
Specifically, in accordance with this embodiment of the invention, the product may be formed of a mixture including 30 to 90 weight % wheat bran, 8 to 68 weight % rye flour and/or wheat flour~ 2 weight _9 _ ~118~31 % salt, and 0 to 20 weight ~ aclditional conventional baking ingredients, with the minimum wheat bran content being 30 weight ~, the total weight % heing 100%, and all quantities being by weight of th~ total dry weig}lt of the ingredients before adding water. Preferably~ the product is formed of a mixture including 50 to 90 weight % wheat bran, 8 to 48 wcigllt ~. rye ~lour and/or wheat flour, 2 wc~ght % salt, and 0 to 20 weight % additional conventional baking ingredients, with the minimum wheat bran content being 50 weight %, the total weight being 100~, and all quantities being by weight of the total dry weight of the ingredients before adding water.
Even more preferably, the total quantity of such additional conventional baking ingredients is limited to a maximum of no more than approximately 10% by weight of the total dry welght of the ingredients. That is, up to 10~ by weight of wheat bran and/or flour may be replaced by an equal weight percent of such conventional baking ingredients.
However, the minimum wheat bran content of the product must still be at least 30~ by weight, or most preferably at least 50% by weight. Specifically, in accordance with this embodiment of the invention, the product may be formed of a mixture including 30 to 90 weight % wheat bran, 8 to 68 weight ~ rye flour and/or wheat flour, 2 weight ~ salt, and 0 to 10 weight % additional conventional baking ingredients, --10-- .
,~
~118~;3~1 with the minimum wheat bran content being 30 wei~ht %, the total weight ~c being 100%, and all quantities being by weight of the total dry weight of the ingredients before adding water. Preferably, the product is formed of a mixture including 50 to 9o weiyht % wheat bran, 8 to 48 weight % rye flour and/or wheat Elour, 2 weight %
salt, and 0 to 10 weight % additional conventional baking ingredients, with the minimum wheat bran content being 50 weight %, the total weight being loo %, and all lo quantities being by weight of the total dry weight of the ingredients before adding water.
It is to be understood that the inclusion of such conventional baking ingredients is optional only and may be done for purposes of varying the flavor of the final product.
3~
The inclusion of certain of the above conventional baking ingredients, particularly ingredients such as sugar, butter and margarine, will somewhat increase the calorie content of the finished bakery product.
However, by maintaining the quantities of such additional conventional baking ingredients below the above maximum levels, it is still possible to maintain the utility of the bakery product of the present invention as a daily diet supplement without the consumption of substantial additional calories.
The addition of certain of the above conventional baking ingre-dients, particularly eggs, butter and margarine, will somewhat affect the keepability of the finished bakery product. However, by maintaining the quantities of these additional conventional baking ingredients below the above maximum limits, it is still possible to produce a final bakery product which has an exceptionally good keepability.
~118~3~L
In practicing the process of the above aspects of the invention the ingredients are mixed together, and water is then added under stirring until the ingredients are well blended. The purpose of this is to achieve a dough having a semi-fluid consistency~ The dough is then deposited in the desired thickness and size on an oven pan or belt.
More specifically, the process is carried out in the following manner.
The desired amounts of ingredients discussed above and totaling 100% by weight are combined, and there is then added thereto 250% by weight of cold water.
The mixture is then stirred for about ten minutes, such that a loose, porridge-like dough is obtained. This dough is thereafter shaped and deposited in a desired format, shape and thickness on a baking surface.
The thickness of the dough is preferably from 3 to 10 mm. The shape of the dough may be rectangular, e.g. 7 cm x 10 cm, or may be circular, e.g. with a diameter of 9 cm. Other convenient sizes and shapes may be formed.
The desired shape and thickness of the product are determined by suitable devices, such as a revolving steel stencil conveyor belt having therethrough stencil openings of desired size and thickness~ with a conveyor belt located therebeneath and on which baking plates are positioned beneath the stencil openings. During the advancement the dough is filled and scraped through the stencil openings down to the baking plate by means of a sloping, curved and vibrating wiping device. Then, the stencil conveyor lifts and separates from the baking plate and leaves the product pieces spaced apart on the baking plate.
Instead of a revolving steel conveyor belt, sheet pans with stencil openings for manual operation can be used.
Instead of baking plates, the product may be deposited according to the same principle directly on a steel belt in a steel belt oven.
The baking plates or the baking belt, as the case may be, should be treated with, e.g. teflon, to prevent the product from sticking to the baking plate. If baking plates are used, the product may be baked thereon in a belt oven conventional for~baking bread or in a stack oven.
1~18~;31 The oven should have good ventilation means for venting water vapor during the baking process. The baking temperature is approximately 180C. to 220C. The baking time and temperature are somewhat dependent on the thickness of the product. If the product has a thickness of 3 mm, the baking time will be about 30 minutes at about 180C,and about 20 minutes at about 220 C. Products of a greater thickness will require a baking time of up to about 60 minutes at about 220 C.
After having been baked, the products are removed from the baking plate. They will then have a water content of about 5%. Subsequently, they are cooled for at least one hour before packaging. It is recommended that a packaging material be used which has good barrier properties against water vapor and air, such as, e.g., laminated cellophane/
plastic. In the package, the products are stacked in the desired number, for instance 10 to 20 in each package.
The finished product will be firm and cohesive and have a maximum water content of no more than 10%, preferably 5%, by weight of the total final product weight.
It will have a brown color, it will be light and crisp.
The product has the quality of particularly good keepability, unpackaged as well as packaged. When packaged in a closed package, keepability is virtually unlimited.
No preservative need be employed. As used herein, the term "keepability" means that theproduct, when stored for example on a store shelf, will not spoil or mold and will not lose its crispness, flavor, aroma or color.
-~5-1~18~i31.
~ y the term ''wafer-shclped'' as used herein, it is meant that the product is formed into a thin and substantially flat sheet which may be of any desired or convenient shape or configuration.
By the terms "cohesive" and "coherent", as used herein, it is meant that the resultant product does not readily flake, fall apart or crumble. The pieces or particles of bran become adhered or bonded together during the baking of the dough. This bonding and the pieces or particles themselves are visible in the finished product. The product has a certain degree of rigidity and will snap or break when bent. The appearance of the product is not that of a bread-type product, of a cake-type product, of a cracker-type product or of a biscuit-type product. Rather~ the bakery product has a crisp yet chewable consistency which is totally dissimilar from previously known types of bakery products, such as breads, cakes, crackers or biscuits.
The following furthér E~amples will serve to illustrate embodi-ments of the invention.
~8~3~L
Example 3 A dough is made from the following ingredients:
Wheat Bran7000 grams Rye flour2200 grams Salt 200 grams Dried egg po~der300 grams The ingredients are mixed together.
About 25,000 grams of water with 300 grams of soya oil included, is added under stirring, until the in-gredients are well blended. The further procedure is simi-lar to that of Example 1, however, the dough pieces are made circular having a diameter of 9 cm, and the thickness being 3.5 mm, by use of a sheet pan having stencil openings of such size and shape. They were baked for 40 minutes at 180C.
The products obtained had properties similar to the products of Example 1.
Example 4 A dough is made from the following ingredients:
Wheat Bran6000 grams Rye flour2700 grams Salt 200 grams Sugar - 200 grams Dried Milk400 grams Dried yeast200 grams ~e ingredients are mixed together.
About 25,000 grams of water with 300 grams of soya oil included, is added under stirring, until the ingredients are well blended. The further procedure is similar to that of Example 1, however, the dough pieces are made circular ~.
~i.18~;3~
having a diameter of 9 cm, and the thickness being 3.5 cm, by use of a sheet pan having stencil openings of such size and shape. They were baked for 40 minutes at 180C. The products obtained had properties similar to the products of Example 1.
Example 5 A dough is made from the following ingredients:
Wheat bran5500 grams Rye flour l9oo grams lo wheat flour2000 grams Salt 200 grams Baking powder400 grams The ingredients are mixed together.
About 25,000 grams of water is added under~tirring, until the ingredients are well blended. The further proce-dure is similar to that of Example 1, however, the dough pieces are made circular having a diameter of 9 cm, and the thickness being 3.5 mm, by use of a sheet pan having stencil openings of such size and shape.
They were baked for 40 minutes at 180C. The products obtained had the properties similar to the products of Example 1.
The finished product will be firm and coherent and have a 2~ maximum water content of 5%. It will have a brown colour, be light, crisp and possess extremely good keeping quality.
The following examples will serve to describe the process of the invention in a non-limiting way.
Example_l A dough is made from the following ingredients:
-Wheat bran6500 grams Rye flour 3500 "
Salt 200 "
The ingredients are mixed together. About 25000 grams of water is added under stirring, until the ingredients are well blended.
The dough thus obtained is filled through the stencil open-ings of a sheet pan, depositing rectangular pieces of dough of the dimensions 7 cm x 10 cm and 4 mm of thickness.
The sheet pans are used with bake-off pans made from alum-inium.
The dough pieces are baked by passing through a conveyor :
oven, the bake-off time being 20 minutes at a temperature of After a cooling-off period of approximately 6 hours the final bran bread product is firm and coherent and has a water content of 5~ by weight. It has a brown colour and is light and crisp. It is packed into polyethylene bags, 20 pieces in each bag.
Being stored at ambient temperatures for six months did not alter the taste nor the appearance of the crisp bread pro-duct.
Example 2 The procedure is similar to the one of Example 1, however, the dough pieces are made circular having a diameter of 9 cm, the thickness being 3 mm. This is obtained through the use of a sheet pan having stencil openings of the same size and shape.
The bake-off time is 30 minutes, at 180C. The product obtain-ed had properties similar to the product of Example 1.
36~1 SUPPLEMENTARY DISCLOSURE
In a related aspect of the invention it has been found that the ranges of the various ingredients can be somewhat modified and expanded.
Thus, according to the overall invention there is provided a dried~ crisp~
edible, cohesive wafer-shaped bakery product having the property of excellent keepability and formed of a mixture comprising 30 to 90% wheat bran, 8 to 68% of at least one ingredient selected from the group con-sisting of rye flour and wheat flour, 0-4% salt, and O to 20% other conventional baking ingredients, all of said percentages representing weight percentages of the total dry weight of the ingredients, and having a maximum water content of 10% by weight of the total final product weight and a bran content of 30 to 90% by weight of the total final product weight.
The product formed from this mixture has a maximum water content of 10%, preferably of 5%, by weight of the total final product weight.
Further, the product formed from the mixture must have a bran content of from 30 to 90% by weight of the total final product weight, and thus the amount of bran employed to form the mixture must be calculated, within the above described limits of 30 to 90% by weight of the total dry weight of the ingredients.
The desired proportion of bran in the final product~ expressed in percentage of total final product weight, is obtained by using in the mixture the same proportion of bran by weight percentagewise of the total weight of the dry ingredients.
This is because the entering ingredients, bran and flour, have their own water-content that is somewhat higher percentagewise than the water-content in the same ingredients in the final product. This effect is caused by the evaporation of water during the bake-off process.
3~L
In a further embodiment of the invention, the bakery product may optionally include minor quantities of other known and conventional baking ingredients. Specifically, the bakery product may include minor amounts of conventional baking ingredients such as eggs, yeast, milk, baking powder, sugar, butter or margarine, as well as other known and conventional baking ingredients. Thus, the bakery product may include minor quantities of any of the above or other conventional baking ingredients, any combination of two or more of such conventional baking ingredients, or all of such conventional baking ingredients.
Such conventional baking ingredients are preferably limited to no more than approximately 20% by weight of the total dry weight of the ingredients. That is, up to 20% by weight of wheat bran and/or flour may be replaced by an equal weight percent of such conventional baking ingre-dients. However, the minimum wheat bran content of the product must still be at least 30% by weight, or most preferably at least 50% by weight.
Specifically, in accordance with this embodiment of the invention, the product may be formed of a mixture including 30 to 90 weight % wheat bran, 8 to 68 weight % rye flour and/or wheat flour~ 2 weight _9 _ ~118~31 % salt, and 0 to 20 weight ~ aclditional conventional baking ingredients, with the minimum wheat bran content being 30 weight ~, the total weight % heing 100%, and all quantities being by weight of th~ total dry weig}lt of the ingredients before adding water. Preferably~ the product is formed of a mixture including 50 to 90 weight % wheat bran, 8 to 48 wcigllt ~. rye ~lour and/or wheat flour, 2 wc~ght % salt, and 0 to 20 weight % additional conventional baking ingredients, with the minimum wheat bran content being 50 weight %, the total weight being 100~, and all quantities being by weight of the total dry weight of the ingredients before adding water.
Even more preferably, the total quantity of such additional conventional baking ingredients is limited to a maximum of no more than approximately 10% by weight of the total dry welght of the ingredients. That is, up to 10~ by weight of wheat bran and/or flour may be replaced by an equal weight percent of such conventional baking ingredients.
However, the minimum wheat bran content of the product must still be at least 30~ by weight, or most preferably at least 50% by weight. Specifically, in accordance with this embodiment of the invention, the product may be formed of a mixture including 30 to 90 weight % wheat bran, 8 to 68 weight ~ rye flour and/or wheat flour, 2 weight ~ salt, and 0 to 10 weight % additional conventional baking ingredients, --10-- .
,~
~118~;3~1 with the minimum wheat bran content being 30 wei~ht %, the total weight ~c being 100%, and all quantities being by weight of the total dry weight of the ingredients before adding water. Preferably, the product is formed of a mixture including 50 to 9o weiyht % wheat bran, 8 to 48 weight % rye flour and/or wheat Elour, 2 weight %
salt, and 0 to 10 weight % additional conventional baking ingredients, with the minimum wheat bran content being 50 weight %, the total weight being loo %, and all lo quantities being by weight of the total dry weight of the ingredients before adding water.
It is to be understood that the inclusion of such conventional baking ingredients is optional only and may be done for purposes of varying the flavor of the final product.
3~
The inclusion of certain of the above conventional baking ingredients, particularly ingredients such as sugar, butter and margarine, will somewhat increase the calorie content of the finished bakery product.
However, by maintaining the quantities of such additional conventional baking ingredients below the above maximum levels, it is still possible to maintain the utility of the bakery product of the present invention as a daily diet supplement without the consumption of substantial additional calories.
The addition of certain of the above conventional baking ingre-dients, particularly eggs, butter and margarine, will somewhat affect the keepability of the finished bakery product. However, by maintaining the quantities of these additional conventional baking ingredients below the above maximum limits, it is still possible to produce a final bakery product which has an exceptionally good keepability.
~118~3~L
In practicing the process of the above aspects of the invention the ingredients are mixed together, and water is then added under stirring until the ingredients are well blended. The purpose of this is to achieve a dough having a semi-fluid consistency~ The dough is then deposited in the desired thickness and size on an oven pan or belt.
More specifically, the process is carried out in the following manner.
The desired amounts of ingredients discussed above and totaling 100% by weight are combined, and there is then added thereto 250% by weight of cold water.
The mixture is then stirred for about ten minutes, such that a loose, porridge-like dough is obtained. This dough is thereafter shaped and deposited in a desired format, shape and thickness on a baking surface.
The thickness of the dough is preferably from 3 to 10 mm. The shape of the dough may be rectangular, e.g. 7 cm x 10 cm, or may be circular, e.g. with a diameter of 9 cm. Other convenient sizes and shapes may be formed.
The desired shape and thickness of the product are determined by suitable devices, such as a revolving steel stencil conveyor belt having therethrough stencil openings of desired size and thickness~ with a conveyor belt located therebeneath and on which baking plates are positioned beneath the stencil openings. During the advancement the dough is filled and scraped through the stencil openings down to the baking plate by means of a sloping, curved and vibrating wiping device. Then, the stencil conveyor lifts and separates from the baking plate and leaves the product pieces spaced apart on the baking plate.
Instead of a revolving steel conveyor belt, sheet pans with stencil openings for manual operation can be used.
Instead of baking plates, the product may be deposited according to the same principle directly on a steel belt in a steel belt oven.
The baking plates or the baking belt, as the case may be, should be treated with, e.g. teflon, to prevent the product from sticking to the baking plate. If baking plates are used, the product may be baked thereon in a belt oven conventional for~baking bread or in a stack oven.
1~18~;31 The oven should have good ventilation means for venting water vapor during the baking process. The baking temperature is approximately 180C. to 220C. The baking time and temperature are somewhat dependent on the thickness of the product. If the product has a thickness of 3 mm, the baking time will be about 30 minutes at about 180C,and about 20 minutes at about 220 C. Products of a greater thickness will require a baking time of up to about 60 minutes at about 220 C.
After having been baked, the products are removed from the baking plate. They will then have a water content of about 5%. Subsequently, they are cooled for at least one hour before packaging. It is recommended that a packaging material be used which has good barrier properties against water vapor and air, such as, e.g., laminated cellophane/
plastic. In the package, the products are stacked in the desired number, for instance 10 to 20 in each package.
The finished product will be firm and cohesive and have a maximum water content of no more than 10%, preferably 5%, by weight of the total final product weight.
It will have a brown color, it will be light and crisp.
The product has the quality of particularly good keepability, unpackaged as well as packaged. When packaged in a closed package, keepability is virtually unlimited.
No preservative need be employed. As used herein, the term "keepability" means that theproduct, when stored for example on a store shelf, will not spoil or mold and will not lose its crispness, flavor, aroma or color.
-~5-1~18~i31.
~ y the term ''wafer-shclped'' as used herein, it is meant that the product is formed into a thin and substantially flat sheet which may be of any desired or convenient shape or configuration.
By the terms "cohesive" and "coherent", as used herein, it is meant that the resultant product does not readily flake, fall apart or crumble. The pieces or particles of bran become adhered or bonded together during the baking of the dough. This bonding and the pieces or particles themselves are visible in the finished product. The product has a certain degree of rigidity and will snap or break when bent. The appearance of the product is not that of a bread-type product, of a cake-type product, of a cracker-type product or of a biscuit-type product. Rather~ the bakery product has a crisp yet chewable consistency which is totally dissimilar from previously known types of bakery products, such as breads, cakes, crackers or biscuits.
The following furthér E~amples will serve to illustrate embodi-ments of the invention.
~8~3~L
Example 3 A dough is made from the following ingredients:
Wheat Bran7000 grams Rye flour2200 grams Salt 200 grams Dried egg po~der300 grams The ingredients are mixed together.
About 25,000 grams of water with 300 grams of soya oil included, is added under stirring, until the in-gredients are well blended. The further procedure is simi-lar to that of Example 1, however, the dough pieces are made circular having a diameter of 9 cm, and the thickness being 3.5 mm, by use of a sheet pan having stencil openings of such size and shape. They were baked for 40 minutes at 180C.
The products obtained had properties similar to the products of Example 1.
Example 4 A dough is made from the following ingredients:
Wheat Bran6000 grams Rye flour2700 grams Salt 200 grams Sugar - 200 grams Dried Milk400 grams Dried yeast200 grams ~e ingredients are mixed together.
About 25,000 grams of water with 300 grams of soya oil included, is added under stirring, until the ingredients are well blended. The further procedure is similar to that of Example 1, however, the dough pieces are made circular ~.
~i.18~;3~
having a diameter of 9 cm, and the thickness being 3.5 cm, by use of a sheet pan having stencil openings of such size and shape. They were baked for 40 minutes at 180C. The products obtained had properties similar to the products of Example 1.
Example 5 A dough is made from the following ingredients:
Wheat bran5500 grams Rye flour l9oo grams lo wheat flour2000 grams Salt 200 grams Baking powder400 grams The ingredients are mixed together.
About 25,000 grams of water is added under~tirring, until the ingredients are well blended. The further proce-dure is similar to that of Example 1, however, the dough pieces are made circular having a diameter of 9 cm, and the thickness being 3.5 mm, by use of a sheet pan having stencil openings of such size and shape.
They were baked for 40 minutes at 180C. The products obtained had the properties similar to the products of Example 1.
Claims (12)
1. A low-calorie, crisp bran product having the property of excellent keepability and formed of a non-fatty mixture consist-ing essentially of, proportionally, 50-90% of wheat bran, 48-8%
of rye flour and/or wheat flour, and 2% of table salt, all of said percentages representing weight percentages of the total weight of the dry ingredients, and having a maximum water cont-ent of 5% of the total final product weight and a bran content of 50-90% of the total final product weight.
of rye flour and/or wheat flour, and 2% of table salt, all of said percentages representing weight percentages of the total weight of the dry ingredients, and having a maximum water cont-ent of 5% of the total final product weight and a bran content of 50-90% of the total final product weight.
2. A product as claimed in claim 1, wherein said mixture fur-ther has therein flavoring ingredients.
3. A product as claimed in claim 1, wherein said mixture and final product consists essentially of 64% by weight of wheat bran, 34% by weight of rye flour, and 2% by weight of table salt.
4. A process for producing a low-calorie, crisp bran bread product having the property of excellent keepability, said pro-cess consisting essentially of:
forming a non-fatty mixture consisting essentially of 50-90% of wheat bran, 48-8% of ingredients selected from the group consisting of rye flour and wheat flour and mixtures thereof, and 2% of table salt, all of said percentages being of total mixture weight;
adding to said mixture water of an amount equal to appro-ximately 250 weight percent of said total mixture weight of the dry ingredients while stirring to form a porridge-like dough;
forming said dough into pieces of a desired shape and thickness of approximately 3 to 10 mm; and baking said pieces and removing substantially all of the moisture therefrom to form a firm and coherent, crisp and brown product having a maximum water content of 5% of the total final product weight.
forming a non-fatty mixture consisting essentially of 50-90% of wheat bran, 48-8% of ingredients selected from the group consisting of rye flour and wheat flour and mixtures thereof, and 2% of table salt, all of said percentages being of total mixture weight;
adding to said mixture water of an amount equal to appro-ximately 250 weight percent of said total mixture weight of the dry ingredients while stirring to form a porridge-like dough;
forming said dough into pieces of a desired shape and thickness of approximately 3 to 10 mm; and baking said pieces and removing substantially all of the moisture therefrom to form a firm and coherent, crisp and brown product having a maximum water content of 5% of the total final product weight.
5. A process as claimed in claim 4, wherein said pieces are formed by passing said dough through stencil openings.
6. A process as claimed in claim 4, wherein said pieces are baked at a temperature of 180 to 220°C for at least 20 minutes depending on the thickness of the pieces, while circulating air over said pieces.
CLAIMS SUPPORTED BY THE SUPPLEMENTARY DISCLOSURE
CLAIMS SUPPORTED BY THE SUPPLEMENTARY DISCLOSURE
7. A dried, crisp, edible, cohesive wafer-shaped bakery product having the property of excellent keepability and formed of a mixture comprising 30 to 90% wheat bran, 8 to 68% of at least one ingredient selected from the group consisting of rye flour and wheat flour, 0-4%
salt, and 0 to 20% other conventional baking ingredients, all of said percentages representing weight percentages of the total dry weight of the ingredients, and having a maximum water content of 10% by weight of the total final product weight and a bran content of 30 to 90% by weight of the total final product weight.
salt, and 0 to 20% other conventional baking ingredients, all of said percentages representing weight percentages of the total dry weight of the ingredients, and having a maximum water content of 10% by weight of the total final product weight and a bran content of 30 to 90% by weight of the total final product weight.
8. A product as claimed in claim 7, wherein said mixture includes 0 to 10% by weight other conventional baking ingredients.
9. A product as claimed in claim 7 or 8, wherein said mixture includes 0 to 10% by weight other conventional baking ingredients.
10. A process for producing a dried, crisp, edible, cohesive wafer-shaped bakery product having the property of excellent keepability, said process comprising:
forming a mixture of 30 to 90% wheat bran, 8 to 68% of at least one ingredient selected from the group consisting of rye flour and wheat flour, 0 to 4% salt, and 0 to 20% other conventional baking ingredients, all of said percentages being of total mixture weight;
adding water to said mixture while stirring to form porridge-like dough;
forming said dough into pieces of desired shape and thickness;
and baking said pieces and removing substantially all of the moisture therefrom to form brown, dried, crisp, edible, cohesive wafer-shaped products having a maximum water content of 10 weight percent.
forming a mixture of 30 to 90% wheat bran, 8 to 68% of at least one ingredient selected from the group consisting of rye flour and wheat flour, 0 to 4% salt, and 0 to 20% other conventional baking ingredients, all of said percentages being of total mixture weight;
adding water to said mixture while stirring to form porridge-like dough;
forming said dough into pieces of desired shape and thickness;
and baking said pieces and removing substantially all of the moisture therefrom to form brown, dried, crisp, edible, cohesive wafer-shaped products having a maximum water content of 10 weight percent.
11. A process as claimed in claim 10, wherein said mixture is formed to include 0 to 10% of said other conventional baking ingredients.
12. A process as claimed in claim 10 or 11, wherein said pieces are baked at a temperature of from approximately 180°C. to approximately 220°C. for a time of from approximately 20 minutes to approximately 60 minutes, depending on the thickness of the product, while circulating air over said pieces.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US62691475A | 1975-10-29 | 1975-10-29 | |
| US626,914 | 1975-10-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1118631A true CA1118631A (en) | 1982-02-23 |
Family
ID=24512396
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000264215A Expired CA1118631A (en) | 1975-10-29 | 1976-10-26 | Crisp, low-calorie bread product |
Country Status (4)
| Country | Link |
|---|---|
| CA (1) | CA1118631A (en) |
| GB (1) | GB1510238A (en) |
| IN (1) | IN155950B (en) |
| MX (1) | MX4279E (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GEP20084412B (en) | 2007-06-01 | 2008-06-25 | Medical-preventive food combination and foodstuff on its base | |
| WO2011076224A1 (en) * | 2009-12-27 | 2011-06-30 | Zaid Mahmoud Attia Lbraheem Elsayed | Bread with high content of bran |
-
1976
- 1976-10-26 GB GB4438376A patent/GB1510238A/en not_active Expired
- 1976-10-26 CA CA000264215A patent/CA1118631A/en not_active Expired
- 1976-10-29 MX MX502776U patent/MX4279E/en unknown
-
1977
- 1977-05-26 IN IN798/CAL/77A patent/IN155950B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| MX4279E (en) | 1982-03-11 |
| GB1510238A (en) | 1978-05-10 |
| IN155950B (en) | 1985-03-30 |
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