CS249515B2 - Process for the production of cereal products - Google Patents

Abstract

The subject of the solution is a method of producing cereal products by mixing flour, water, or eggs and other ingredients commonly used in the production of dough and their kneading, shaping and or cooking and/or drying. In the production of dough, flour from hybrid corn is used in an amount of 5 to 40% by weight, preferably in an amount of 15 to 25% by weight, the starch fraction of which contains at least 95% amylopectin.

Description

The invention relates to a method for producing cereal products, in particular for the production of spiagets and doughs for freezing.

Cereal products, especially food products obtained by mixing flour, water and possibly eggs and other ingredients and used in the production of dough with subsequent kneading, shaping and possibly cooking and/or drying, must meet a number of requirements. They must have a short cooking time, must swell sufficiently (which is expressed as the amount of water absorbed during cooking), must not boil over and losses during cooking must be small. The dough must have suitable organoleptic properties. Its shape, taste, colour, surface structure, aroma and the final state after cooking must be satisfactory. Another requirement is storability for a longer period of time.

It is in the interest of the consumer that the above-mentioned products meet the above requirements to the greatest extent possible. Many attempts have been made to improve the quality of doughs. It is first and foremost necessary to use the appropriate type of flour for the production of dough. Flour from durum wheat with a high gluten content is much more advantageous than that from sestivum wheat. However, the cultivation of durum wheat is limited by weather, soil and geographical factors and for this reason the flour most suitable for the production of cereal products is either expensive or unavailable.

If low-gluten aestivum wheat flour is used, the protein content of the dough can be increased by adding eggs. However, these eggs can be a source of infection — particularly Salmonella — and for this reason the use of eggs for this purpose is prohibited in some countries.

Some properties of the dough can be improved by various additives. For example, wolfberry flour (Journal of Food Science 45, 2, 404-405), pea flour (Cereal Chemistry 57, 3, 203-206), skimmed milk (Japanese Patent No. 5,549,814) or soybean flour can be used for this purpose. The above additives improve the cooking properties of the dough, for example, shortening the boiling time. The color of the dough can be improved by using by-products from corn processing (British Patent No. 1584,828). In order to shorten the boiling time, sodium bicarbonate and carbonic acid are added (Japanese Patent No. 5,224,577). Furthermore, it is possible to improve the cooking properties of the dough by adding sodium alginate, calcium gluconate and potash according to USSR Patent No. 315,913. However, the use of the above-mentioned additives is limited due to the fact that some properties of the dough are improved at the expense of others, especially if these additives are used in large quantities.

According to another method, it is possible to shorten the boiling time and reduce cooking losses by steaming the raw dough or drying it at a temperature higher than 70°C, as described in U.S. Patent No.

230,735, 4,243,689 and 4,243,690, in Swiss Patent No. 473,538 and in Cereal Industry 56, 5, 394 (1979) and in Supplemeta Alla Gasseta Ufficuale è. 254, 30. 9. 1974. The result of these heat treatments is the coagulation of proteins with good results. However, the processes mentioned are not applicable on an industrial scale because they are highly energy-intensive.

The invention aims to provide a method suitable for producing high quality doughs without the above-mentioned disadvantages. The method according to the invention ^should make it possible to obtain high quality cereal products without using ground material from wheat of the aestivum type and without using eggs.

The subject of the invention is a method for producing cereal products by mixing water, flour and optionally eggs and ingredients commonly used in the production, kneading, shaping and cooking of doughs and/or their drying, characterized in that the dough is produced using up to 40% by weight, preferably 15 to 25% by weight, of flour from hybrid corn, which contains at least 95% amylopectin in the starch fraction.

The above finding is very unexpected and surprising, because until now corn flour has been considered unsuitable for dough production. According to the knowledge known so far (Getreide, Mehl und Brot, vol. 33 [II]), pp. 200 to 302), dough containing ground corn does not form a cohesive mass during kneading and cereal products made from this dough do not meet the above requirements. Spaghetti made from this dough breaks, the cooked dough is not sufficiently elastic and easily boils over. According to the conclusions drawn from the knowledge so far, ground corn can only be added to dough made from durum wheat flour up to an amount of 10%, otherwise the properties of the dough during cooking are adversely affected.

When the usability of corn flour was investigated in terms of the quality of the resulting dough, it was found that the content of amylopectin in the starch fraction of corn is of fundamental importance. Amylopectin prevents the dough from breaking up during cooking and therefore the starch is not washed out of the dough. It was also shown that the protein structure of hybrid corn with a high content of amylopectin differs from the composition of other types of corn. In this case, the starch particles are surrounded to a much greater extent than in conventional types.

Amylopectin, which has a high molecular weight and is thickened, plays a similar role to gluten in forming the dough structure and ensures the dough's cohesion.

The amylopectin protein structure, which is essential in the production of dough, is ensured ^only when using hybrid corn flour, which contains a starch fraction containing at least 90% amylopectin.

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B

In carrying out the zip process according to the invention, it is advantageous to use the above-mentioned corn, ground to a particle size usually used in the production of dough, i.e. 100 to 500 μm, preferably 200 to 400, especially 260 to 340 μm. The production of a ground product of this type does not require special equipment or special technology in mills. The procedure is preferably to mix the ground corn with wheat flour from dry and the mixture is subjected to the usual technological processing: water is added and optionally eggs or powdered eggs and usual additives. These additives are, for example, phosphates or carbonates, which shorten the boiling time, vitamins or sodium chloride. The mass is kneaded in a suitable kneading machine and then processed into a suitable shape (for example, extruded into macaroni) or dried before the production of other types of pasta. High temperatures are not used in the production of the dough according to the invention. Higher temperatures are used only in cases where it is necessary to produce doughs with special properties.

A preferred embodiment of the method according to the invention will be described below:

Wheat flour is mixed with ground corn and a dough is prepared from the mixture thus obtained by adding approximately 30% water at a temperature of 70 ^° C. This dough is kneaded in a conventional press at a temperature of approximately 40°C. The raw dough is dried in a climate-controlled box at a temperature of 75 to 80°C. A dough suitable for freezing is also obtained in an analogous manner. In this case, the water content is adjusted to a value of 40 to 50% and the raw dough is not dried after processing, but is cooked at a temperature of 90 to 100°C for approximately 5 minutes. The product thus obtained is baked and stored at a temperature well below freezing.

The dough prepared in the above manner is yellow in color and has other good properties. It can be cooked in a short time and when cooked is elastic and non-sticky.

The advantage of the method according to the invention is that it provides a simple and inexpensive method for producing cereal products of very good quality. By using ground aestivum wheat without using eggs, it is possible to obtain dough of a quality that would otherwise be possible only by using durum wheat or using eggs. The boiling time of the dough prepared by the method according to the invention is shorter than in the case of a product obtained by a known method and the energy consumption in processing this type of dough is therefore lower. The method according to the invention eliminates the use of eggs, so that products are obtained which can be stored for a long time without the risk of infection by microorganisms of the Salmonella family. The doughs prepared by the method according to the invention can be stored frozen. The doughs produced by the method according to the invention have other very good properties, as will be apparent from the comparative experiments given below.

The invention will be illustrated by the following examples.

Example 1 kg of ground aestivum wheat is mixed with 15 kg of waxy hybrid maize, the starch fraction of which contains 99% amylopectin. Water at 70°C is added to the dry product and the resulting mixture is kneaded in a Z-arm mixer for 10 minutes. The mixture is then pressed in a dough press (Pavanti type) at 40°C and a pressure of approximately 1200 MPa. The raw dough thus obtained has a nice yellow colour and can be stored without losing its good properties for at least a year.

Example 2

The method of Example 1 is followed except that a mixture of 80 kg of ground aestivum wheat and 20 kg of waxy hybrid ground maize is used. The dough thus obtained is similar to the dough produced by the method of Example 1, but is slightly yellower and can be stored for the same length of time.

Example 3

The procedure is carried out in accordance with Example 1, with the difference that 75 kg of wheat of the aestivum type and 25 kg of ground corn of the above-mentioned type are used. The dough thus obtained is yellow in color and has good storage properties.

Example 4 kg of ground aestivum wheat is mixed with 15 kg of ground durum wheat and 15 kg of ground waxy hybrid maize. The mixture is processed in a similar manner to Example 1. The dough thus obtained has a brownish-yellow color and is easy to store.

Example 5 kg of ground aestivum wheat is mixed with 15 kg of ground waxy hybrid maize. The resulting mixture is processed in a similar manner to Example 1, except that dried eggs are added to the mixture in an amount equivalent to 20 fresh eggs. The eggs are added to the mixture before homogenization.

Example 6 kg of aestivum wheat is mixed with 25 kg of waxy hybrid maize. The resulting mixture is processed in a similar manner as in Example 1, with the difference that beaten frozen eggs are added to the mixture before homogenization - in an amount corresponding to 40 eggs.

The properties of the materials obtained according to the above examples were determined and compared with the properties of dough prepared without ground hybrid corn or prepared using a conventional type of corn, the starting material being durum or aestivum wheat with an optional addition of eggs. The comparative types of dough were prepared in the same way as the dough from example 1, but using different ingredients. The starch fraction of the conventional type of corn flour contains 75% amylopectin. The tests were carried out and the results were evaluated in accordance with Hungarian standards No. 11919-78, 17 673-79, 20 500/1-72, 20 500/2-80 and No. 20 500/3-79.

The results of the above experiments are summarized in the following table I. In this table, the individual types of dough are characterized by the total number of points obtained in the organoleptic tests. These are the following 4 tests:

external appearance (maximum number of points 40), aroma (maximum number of points 10), taste (maximum number of points 20), consistency of cooked dough (maximum number of points 30).

The table also shows the range of points obtained in individual cases.

TABLE I

Test Number Example Number 1 2 3 4 1 5 2 6 3 Milled wheat of the aestivum type TL 50 I—II in % 100 100 100 80 80 75 Durum wheat flour, % — — — —. — — Common corn flour, % — — — — — — Dried eggs (number) — 2 4 .—. — — Cooking time (min.) 12 13 14 11 10 9 Swelling ability, % 152 157 160 170 172 175 Reduced material, % 2.5 1.0 0.5 0.5 1.0 1.5 Cooking losses, % 6.1 5.8 5.6 5.9 5.6 5.4 Acidity 1.3 to 1.4 1.3 to 1.4 1.3 to 1.4 1.5 to 1.7 1.6 to 1.8 1.7 to 2.0 Organoleptic properties 68 83 89 87 92 86 Total points Range 60 to 70 80 to 90 85 to 90 85 to 90 90 to 95 85 to 90 Brown Index, Bi 34.99 34.85 35.20 32.94 30.75 29.25 Yellow index, Si 15.86 16.77 18.10 19.93 22.80 24.80 Test number 7 8 9 10 11 12 Example number 4 5 6 Milled wheat of the aestivum type TL 50 I—II, % 85 75 — 70 85 75 Milled durum wheat, % — — 100 15 — — Ground hybrid waxy corn, % — — — 15 15 15 Common type ground corn, o/o 15 25 — — — — Dried eggs (number) — — — — 2 4 Cooking time (min.) 10 8 15 13 12 11 Swelling, % 159 161 178 172 176 180 Dissolution, % 1.5 2.5 —. 0.5 0.5 1.0 Cooking losses, % 6.2 7.0 4.8 5.1 5.7 5.4 Acidity 1.8 to 2.1 1.9 to 2.3 1.8 to 2.2 2.0 to 2.3 1.6 to 1.7 1.7 to 1.9 Organoleptic properties Total points 66 61 92 89 89 93 Range 65 to 70 60 to 65 90 to 95 85 to 90 85 to 90 90 to 95 Brown Index, Bi 33.70 33.15 32.81 31.97 32.10 31.05 Yellow index, Si 17.80 18.85 18.90 19.03 20.34 25.45

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It is clear from Table I that some properties of the doughs obtained by the method according to the invention are similar to those of doughs prepared by the conventional method, while some other properties are significantly improved. The cooking time of the doughs produced by the method according to the invention is shorter than that of conventional doughs and for this reason these doughs can be cooked at lower energy costs. The swelling capacity of the doughs produced by the method according to the invention is comparable to or exceeds the swelling capacity of conventional types of dough. Another advantage of the method according to the invention is the fact that losses during cooking are significantly lower. The greatest improvement is the more perfect external appearance of the resulting product and the improved organoleptic properties of the dough. It is surprising that when using milled aestivum wheat, it is possible to obtain perfect products that were previously only possible when using durum wheat.

Example 16 kg of ground durum wheat is mixed with 5 kg of ground hybrid waxy maize and the mixture is processed as in Example 1. A brownish-yellow dough with good storage properties is obtained. Details of its properties are given in the following table:

Text No. 16

Example No. 16 ground wheat of the aestivum type TL 50 I—II, % — durum flour, % 95 ground hybrid waxy maize, % 5 normal maize flour, % — egg (powdered) No. — cooking time min. 14 swelling capacity, % 180 boiling, % 0.2 cooking losses, % 4.8 acidity 19 to 2.3 organoleptic properties, total number of points 92 brown index (Bi) 32.1 yellow index (Si) 19.2

Claims (1)

SUBJECT Process for producing cereal products by mixing water, flour and, optionally, eggs and ingredients used in the manufacture, kneading, shaping and cooking of doughs and / or their drying, characterized in that the dough is used for the production of dough OF THE INVENTION in an amount of 5 to 40% by weight, preferably 15 to 25% by weight, of hybrid corn flour, which contains at least 95% amylopectin in the starch fraction.