CH703866A2 - Fabrication of petals e.g. flavored petals such as cumin of toasted bread in divided form by extrusion-cooking, comprises preparing a dry mixture comprising a wheat flour and bread-crumbs, and admitting the mixture in a twin screw extruder - Google Patents

Abstract

The process comprises preparing a dry mixture comprising a wheat flour and a bread-crumbs, admitting the mixture in a twin screw extruder by adding water and then extruding the paste at a temperature of 85-110[deg] C and a pressure of 50-75 bar for 15-35 seconds, cutting the product exiting from the extruder into even slices, placing the slices in a roasting spit such as a rotating drum and then roasting slices at a temperature of 220-265[deg] C for 15-25 seconds for obtaining the petals of toasted bread in divided form, and cooling the petals of toasted bread at ambient temperature for 10 minutes. The process comprises preparing a dry mixture comprising a wheat flour and a bread-crumbs, admitting the mixture in a twin screw extruder by adding water and then extruding the paste at a temperature of 85-110[deg] C and a pressure of 50-75 bar for 15-35 seconds, cutting the product exiting from the extruder into even slices, placing the slices in a roasting spit such as a rotating drum and then roasting slices at a temperature of 220-265[deg] C for 15-25 seconds for obtaining the petals of toasted bread in divided form, and cooling the petals of toasted bread at ambient temperature for 10 minutes. The slices are flattened before admitting step. A proportion of the bread-crumbs relative to the total mixture are 30-70 parts by weight and the proportion of flour relative to the total mixture is 30-70 parts by weight. The paste in the extruder has a hydration rate of 20-40 wt.%. The bread-crumbs have high water content and long shelf life. The bread-crumbs are made from same flour and are utilized in the dry mixture. An independent claim is included for petals of toasted bread in divided form .

Description

The present invention relates to a process for making toasted bread petals.

The manufacture of bread crusts fragment, breadcrumbs or breadcrumbs, or even coarser pieces is traditionally done according to preceded conventional bakers, passing through the preparation of individual dough that goes to the oven to obtain breads, that the slice, roast or grill and divide or crumble for breadcrumbs. These processes are therefore batch processes, so discontinuous.

Also known processes for manufacturing roasted cereals cooked by extrusion, including for example for the realization of breakfast cereals. The cereals are ground into flour and mixed with other ingredients to make a dough, extruded and roasted.

It is also known to manufacture cracking type products or "crackers", that is to say, very flat products, a large regular surface generally round or parallelepiped, and identical size, which resemble crackers or crackling cakes. They are assembled by superimposing them in a package before being distributed to consumers.

These methods have the advantage of being essentially continuous.

The object of the present invention is to take advantage of the advantage of continuous processes. by applying the technique of extrusion cooking to the manufacture of crusts or toasted breadsticks in a divided form.

By "divided form" will be understood in the remainder of the presentation a product in bulk in the form of individual fragments of more or less irregular and non-homogeneous shapes, having average dimensions ranging from a few millimeters to a few centimeters, so as to fit in a small spoon. These are dimensions ranging from crumbs to croutons as used in cooking.

To this end, there is described according to the invention a process for making bread or roasted petals in divided form, remarkable in that it is carried out by extrusion cooking, according to the following steps: - a dry mix is prepared comprising flour and breadcrumbs or breadcrumbs; the mixture is admitted into an extruder by adding water to it and the paste thus formed is extruded; the product coming out of the extruder is cut into substantially regular slices; these slices are placed in a roaster and roasted or grated to obtain the bread petals in divided form; - Then the petals are cooled to room temperature. The petals obtained are in the form of flake-shaped products having a certain volume.

The flakes thus obtained have a certain thickness and roughly a form of "pearl" or "tear".

To obtain less thick petals, it is advantageous to implement a variant of the method according to the invention, in which the flattened slices or pellets are flattened, after leaving the extruder and before entering the roaster, for example by passing them between two rotating drums. This results in flat crusts of the "petal" type.

Breadcrumbs, also called breadcrumbs, (words that will be used interchangeably in the rest of the presentation) is the product that is obtained by grating or crumbling dry bread or roasted or grilled bread.

The proportion of breadcrumbs relative to the weight of the dry mixture is preferably between 30 to 70 parts by weight.

Similarly, the proportion of flour relative to the weight of the dry mixture is preferably between 30 to 70 parts by weight.

Also preferably, the pulp in the extruder has a moisture content in water of between 20 and 40% by weight of the total and the flour is a wheat flour. Water is added in liquid form or in the form of steam.

The method according to the invention of making bread or roasted petals (which will also be used interchangeably in the following description) applies to any type of flour and bread crumbs. For example, and in particular, it will be applied to a crumb made from the bread defined in the European patent EP 0 886 472, using if desired the same flour to prepare the mixture that used to prepare the bread. where the breadcrumbs were pulled. The flour used may be of a type rich in wheat gluten and / or contain, malt flour.

The method according to the invention can be implemented in a twin screw extruder. The mixture is then preferably extruded for a period of 15 to 35 seconds at a temperature of 85 to 110 ° C and a pressure of 50 to 75 bar. The nozzle used, has a diameter of the order of 2 mm to 7 mm.

It may be round or cylindrical and its shape will be dictated by the approximate shape of the petals that are desired to obtain Other forms of nozzles are possible, for example a parallelepiped shaped nozzle, oval or cross-shaped.

The proportions between the bread crumbs and the flour, the hydration rate of the extruder paste and the pressure and temperature conditions, are chosen precisely according to the bread crumbs and flour used.

The product exiting the extruder, which is in the form of a more or less regular ribbon, is cut immediately at the end of the nozzle or die of the extruder by a rotary knife which makes slices having from 4 to 15 mm thick

The rotisserie used is preferably a revolving drum roaster. The bread slices are then preferably roasted for a period of 15 to 25 seconds at a temperature of between 220 and 265 ° C.

Depending on the type of flour used and the conditions of implementation, the petals obtained at the end of the roaster, can be sticky. To avoid this phenomenon, if it begins to develop, the bread petals are rapidly cooled to room temperature, in particular in less than 10 minutes, preferably less than 5 minutes.

Although the starting mixture is heterogeneous (flour and breadcrumbs), we obtain against all odds, except the clean cells in the crust, a product having a frame and a consistent mouthfeel. The original ingredients have lost, their individuality to "melt" into each other and the petals obtained, while presenting the characteristics of the crusts of toast, have no texture or taste "sanded" , where we recognize the initial inhomogeneities.

The petals according to the invention are consumable as such, biscuits or appetizer appetizer, "bread" breakfast or salad garnish. They can also be added in soups, soups or sauces. Finally they can be diluted with yoghurt or milk as breakfast cereals.

By adding in the starting mixture of other ingredients than those already mentioned, the process according to the invention allows the preparation of specialty bread petals, for example flavored petals (cumin), an example of fruit petals. dry (nuts, hazelnuts, almonds, pistachios) or vegetables (carrots). Just make sure that the added solid ingredients are sufficiently divided to easily pass through the extrusion nozzle without clogging it.

Finally, it is possible to manufacture according to the invention breads known as diets, for example by using whole flour or black flour, and will obtain special diet breads, for example rich in vitamins or rich in iodine and oligo. -marine elements, adding the supplements or supplements necessary in the dry starting mixture, when it is admitted to the extruder.

Finally, it should be noted that it is also possible to add other ingredients to the starting mixture such as sugar, eggs, fats, butter, margarine and skimmed milk powder.

The invention will be better understood with reference to the examples which follow, given in a non-limiting manner.

Example 1

Preparing a dry mix of breadcrumbs or breadcrumbs, that is to say, ground bread, crumbled and dried in the oven.

The bread from which the bread crumb comes is a bread with high water content and long shelf life whose manufacture is described in European Patent EP 0 886 472.

The flour, which is the same as that used to make the bread from which we drew the bread crumbs, is a flour sold in Switzerland under the brand "Paillasse" by the Minoteries Group.

A dry mixture is obtained comprising the ingredients in the following proportions: Breadcrumbs 50 parts by weight Wheat flour 50 parts by weight

This dry mixture is poured into an extruder by adding water to obtain a degree of hydration before extrusion between 20% and 40%. The extruder is a Buhler model DNDH twin-screw extruder equipped with a 5 mm diameter nozzle.

Then, using the twin-screw extruder, the mixture is extruded for a period of 250 seconds at a temperature of 110 ° C under a pressure of 60 bar. The two screws, counter-rotating, turn in the same direction.

Then, the product coming out of the extruder is cut into slices or substantially regular segments using a rotary cutting member. This product has cells because of the temperature and pressure conditions imposed in the extruder.

Here was used for the extruder a nozzle having a round orifice.

These crude slices or pellets are then placed in a rotating drum roaster, and roasted or roasted to obtain crusts of bread in divided form for a period of 25 seconds at a temperature of 235 ° C.

After roasting, and cooling to room temperature in less than 5 minutes, the slices collected took a more or less rounded shape, elongate or oblong, roughly a flake shape. These have average dimensions of 10 to 20 mm, a light brown color, a weight per liter of 115 g / l and an average humidity of 5%.

Their taste is truly that of toast and we can even recognize the taste characteristics of bread crumbs used in the original mixture, especially if the flour used is the same.

Such flakes or thick petals can be used as croutons to decorate soup or salad.

Example 2

The procedure is as described in Example 2, but the flattened pellets obtained in a Buhler manufacturer DNQB machine comprising two conta-rotating drums leaving a space of 1.1 to 1.3 mmm.

Thus, finally, the toast petals having 10 to 20 mm in length and average width, light brown color, a weight per liter of 115 g / 1 and an average humidity of 4, 3%.

As the title of the flakes of Example 1, their shelf life in packaging is at least 12 months.

Claims (13)

A process for producing split-form toast petals, characterized in that it is carried out by extrusion-cooking, which comprises the following steps: - a dry mixture is prepared comprising flour and bread crumbs; the mixture is admitted into an extruder by adding water to it and the paste thus formed is extruded; the product coming out of the extruder is cut into substantially regular slices; these slices are placed in a roaster and roasted to obtain the bread petals in divided form; - Then the bread petals are cooled to room temperature. 2. Method according to claim 1, characterized in that before admission of the slices in the roaster, it flattened them. 3. Manufacturing process according to one of claims 1 to 2, characterized in that the proportion of bread crumbs relative to the total mixture is between 30 to 70 parts by weight and the proportion of flour relative to the total mixture is between 30 at 70 parts by weight. 4. Method according to claim 1 or 2, characterized in that the pulp in the extruder in the extruder has a hydration rate of between 20 and 40% by weight and that the flour is a wheat flour. 5. Manufacturing process according to one of the preceding claims, characterized in that the crumbs used is bread crumbs from a bread with high water content and long shelf life. 6. Manufacturing process according to one of the preceding claims, characterized in that the crumb comes from a bread made from the same flour that is used in the mixture. 7. Process according to claim 1, characterized in that the extruder used is a twin-screw extruder. 8. Manufacturing process according to claim 7, characterized in that the mixture is extruded for a period of 15 to 35 seconds at a temperature of 85 to 110 ° C and a pressure of 50 to 75 bar. 9. The manufacturing method according to claim 1 or 2, characterized in that the roasting machine is a rotary drum roaster. 10. The manufacturing method according to claim 9, characterized in that the bread slices are roasted for a period of 15 to 25 seconds at a temperature between 220 and 265 ° C. 11. Manufacturing process according to one of the preceding claims, characterized in that the bread petals are cooled to room temperature in less than 10 minutes. 12. Split-form toast petals obtained by the process according to one of the preceding claims. 13. Use of the toast petals according to claim 12, such as cereals, especially as breakfast cereals, or as croutons in soups or with salad, or as an aperitif biscuit.