CS210528B1 - Process for the production of wheat and rye-wheat products - common and fine pastry, biscuits, rye and rye-wheat bread with the addition of tartaric acid tartaric acid monoacylglycerol - Google Patents

Abstract

Wheat bread is produced with higher fat additions, which aim to extend the shelf life of the bread. The shelf life of bread is achieved by the production technology used, without adding substances that would extend the shelf life. Extending the shelf life of bread and bread is solved by applying a derivative of monoacylglycerol - diacetyl tartaric acid monoacylglycerol. The use of this substance improves the processability of doughs, doughs are drier, have higher water absorption, are easier to process and products made from these doughs have better sensory properties and higher volume. Diacetyl tartaric acid monoacylglycerol can be combined with other technologically important substances, or with other emulsifiers. It can be added either as a paste, powder, or emulsion. For bread, additives can be applied to the leaven (stage 3) or in the phase of preparing the bread dough.

Description

The invention relates to a method of producing ordinary and fine bread, crackers, rye and rye-wheat bread, with the above products having different fat contents, with the addition of diacetyl tartaric acid ester of monoacylglycerol.

The use of the above-mentioned substance improves the resistance of doughs to mechanical stress compared to the classical production technology, improves stability during dough processing and optimal quality is achieved in finished products. The shortcomings of classical technologies were solved by various recipe modifications, e.g. higher additions of triglycerides, or the use of various additives. The disadvantage of these procedures is the increase in costs, higher requirements for the quality of processed raw materials, the use of new, expensive raw materials, or raw materials increasing the energy content of products.

These shortcomings are solved according to the invention by applying re-esterified monoacylglycerols - dlacetyl tartaric acid ester of monoacylglycerol, which are added in an amount of 0.1 to 10%, preferably 0.25 to 3% per mass of the processed flour.

The diacetyl tartaric acid ester of monoacylglycerol used is a compound which contains an ester-bound diacetyl tartaric acid on the third carbon of the glycerol of the monoacylglycerol molecule. The fatty acids of the monoacylglycerol moiety contain 8 to 30 carbons, preferably 14 to 22 carbon atoms in the fatty acid. The fatty acids may be saturated, unsaturated or partially saturated.

Diacetyl tartaric acid ester of monoacylglycerol used in the production of bread or pastries can be advantageously combined with other surfactants; such as monoacylglycerols, natural and synthetic lecithins, hydrocolloids, etc.

Diacetyl tartaric acid ester of monoacylglycerol can be added in the production of wheat and rye-wheat products, either in the form of sodium dispersions or powder, either directly or on a milk carrier. Other types of powder carrier can also be used. The preparation, whether in dispersion or in powder, can be mixed with other technologically important substances, e.g. diastatic preparations, vitamins, enzymes, milk protein and others.

By using dlacetyl ester of tartaric acid of monoacylglycerol in the production of ordinary pastries with a fat content of 7% and more and fine pastries with a fat content of 10 to 28%, it is possible to reduce the recipe addition of fat for individual types of products by 30 to 70%, calculated on the weight of the fat used. The processability of doughs on mechanized lines will improve, their stickiness will be reduced and technological times will be shortened by 10 to 15% - except for baking. In finished products, the freshness of the products will be extended, sensory characteristics will be improved and the volume will be increased by 8 to 10%.

The use of monoacylglycerol dlacetyl tartaric acid ester in the production of rye and rye-wheat bread makes the dough more resistant to mechanical stress and, when applied to rye sourdoughs, improves the fermentation process. In finished products, the preparation improves the sensory properties of bread, increases the volume of the products by 10% and improves the shelf life of the product.

Usage examples:

1. Method of preparing white milk, regular pastries:

raw materials standard new way flour 100 100 sugar 1.5 1.5 fat 7 3 salt 1.7 1.7 yeast 4 4 water 50 52

raw materials standard new way milk powder 2.5 2.5 diastatic preparation 1.5 1.5 monoethylglycerol diacetyl tartaric acid ester 0.75 All raw materials are calculated on weight of flour. 2. Method of preparing soft pastries: raw materials standard new way flour 100 100 sugar 15 15 fat 15 10 salt 1.2 1.2 yeast 5.5 5.0 eggs 2 2 diastatic preparation 1 1 water 33 33.5 milk powder - 1.8 monoethylglycerol diacetyl tartaric acid ester 0.75

All ingredients are calculated by weight of flour.

Doughs with additions of diacetyl tartaric acid ester of monoaceylglycerol are easier to process, drier, less sticky, more resistant to processing on mechanized lines and with significantly lower fat addition. The products have a larger volume by 8 to 10%.

3. Method of preparing bread:

raw materials standard new way rye yeast - III. stage 660 kg 660 kg wheat flour 435 435 salt 15 15 water to the prescribed consistency monoethylglycerol diacetyl tartaric acid ester - 5.6

Doughs with the addition of diacetyl tartaric acid monoacylglycerol ester are easier to process and more resistant to mechanical stress. The addition of diacetyl tartaric acid monoacylglycerol ester improves the sensory properties of bread in finished products, improves the crumb structure, increases the volume of the product by 10% and extends the shelf life of the product.

Claims (4)

SUBJECT OF THE INVENTION Process for the production of wheat and rye-wheat products - conventional and fine baked goods, biscuits, rye and rye-wheat bread, characterized in that 0.1 to 10% by weight, preferably 0.1 to 10% by weight, of diacetyl ester of monoaeylglycerol is added to the reoepture components 0.25 to 3 wt. % by weight of the flour used. 2. A process according to claim 1, wherein the monoacylglycerol diacetyl ester consists of an ester-linked diacetyl tartaric acid to the third carbon of glycerol in the monoacylglycerol molecule and the monoacylglycerol is based on fully saturated, partially saturated or unsaturated fatty acids. of fatty acids having from 8 to 30 carbon atoms, preferably from 14 to 22 carbon atoms. 3. A process according to claim 1, wherein the monoacylglycerol diacetyl tartaric acid ester is added, either alone or in admixture with other formulation ingredients, in powder form, paste, or as a dispersion in formulation water. 4. Process for producing rye and rye-wheat bread according to claim 1, characterized in that the monoacylglycerol diacetyl ester of tartaric acid is added either in the production of the leaven or in the preparation of the dough from the leaven and flour, either alone or mixed with other technologically important substances. as a powder, paste, or dispersion in the formulation water.