CS200567B1 - Manufacturing method of rye and rye-wheat bread with use of distilled monoacylglicerols - Google Patents

Description

CZECHOSLOVAKIASOCIALISTREPUBLIC (1®)

DESCRIPTION OF THE INVENTION OF THE AUTHORIZATION CERTIFICATE 200 se?

(11) (BIJ

(61) (23) Show Priority (22) Registered 12 Ol 79 (21) PV 277-79 (51) Int. Cl? i 21 D 2/14

OFFICE OFFICE

& DISCOVERY (40) Published 31 12 7 9 (45) Released 30 04 83 (75)

Author of the invention LUČNÍ MIROSLAV ing., PRAHA (54) Method of production of rye and rye-wheat bread using distilled monoacylglycerols 1

The invention relates to a process for the production of rye and rye-wheat bread. Rye and rye-wheat bread is produced by the yeast preparation technology in a three-stage line and then by mixing and processing the dough. In the production of rye and rye-wheat bread with undergrowth technology, basic raw materials are used: rye and wheat flours and salt. The increasing degree of mechanization and the introduction of automation in the production of rye and rye-wheat bread causes a higher mechanical stress on the dough and therefore require the use of modern substances that address the emerging rheological problems. These substances, distilled monoacylglycerols, used in the production of rye and rye-wheat bread are added in an amount of 0.1 to 5% by weight. a complete flour mass, preferably 0.2 to 4% by weight of the processed flour.

The distilled monoacylglycerols used are a mixture of monoesters which in their molecule contain fatty acids with 8 to 30 carbon atoms, most preferably 14 to 22 carbon atoms.

The content of monoesters ranges from 85% to 99%, while the rest consists of ballast substances with diacylglycerols and triacylglycerols, free fatty acids and free glycerin.

Fatty acids of distilled monoacylglycerols can be completely saturated, partially saturated, or unsaturated. The distilled monoacylglycerols used in the production of rye-rye bread can advantageously be combined with other surfactants with substances of technological importance: lecithins, phosphorylated diglycerides, re-esterified monoacylglycerols, hydrocolloids, mono- and polysaccharides, enzymes, vitamins, milk products and the like.

Distilled monoacylglycerols can be added in the manufacture of rye and rye wheat bread either in powder, emulsion or paste form. The substances can be added at the stage of the yeast production, or the dough preparation phase. 200 56?

Claims (1)

CZECHOSLOVAK SOCIALISTICREPUBLIC (1 ») COPYRIGHT CERTIFICATE DESCRIPTION 200 567 (11) (BIJ) (61) (23) Show Priority (22) Registered 12 Ol 79 (21) PV 277-79 (51) Int. Cl? a 21 D 2/14 OFFICE FOR DISCUSSIONS AND DISCOVERIES (40) Published 31 12 79 (45) Published 30 04 83 (75) Author of the invention LUČNÝ MIROSLAV ing., PRAGUE (54) Method of making rye and rye-wheat bread using distilled The present invention relates to a process for the production of rye and rye-wheat bread. Rye and rye-wheat bread is produced by the yeast preparation technology in a three-stage line and then by mixing and processing the dough. In the production of rye and rye-wheat bread with undergrowth technology, the basic raw materials used are rye and wheat flour and salt. The increasing degree of mechanization and the introduction of automation in the production of rye and rye-wheat bread cause higher mechanical stress on the dough and therefore require the use of modern materials that address the emerging rheological problems. These substances, distilled monoacylglycerols, used in the production of rye and rye-wheat bread are added in an amount of 0.1 to 5% by weight. a complete flour mass, preferably 0.2 to 4% by weight of the processed flour. The distilled monoacylglycerols used are a mixture of monoesters which in their molecule contain fatty acids with 8 to 30 carbon atoms, most preferably 14 to 22 carbon atoms. The content of monoesters ranges from 85% to 99%, the remainder being ballast substances with diacyl-glycerols and triacylglycerols, free fatty acids and free glycerin. Fatty acids of distilled monoacylglycerols can be completely saturated, partially saturated, or unsaturated. The distilled monoacylglycerols used in the production of rye-rye-wheat bread can be advantageously combined with other surfactants such as lecithins, phosphorylated diglycerides, re-esterified monoacylglycerols, hydrocolloids, mono- and polysaccharides, enzymes, vitamins, milk products and the like. Distilled monoacylglycerols can be added in the manufacture of rye and rye-wheat bread in the form of powder, emulsion, or paste. The substances can be added at the stage of the yeast production, or the dough preparation phase. 200 56?