CS269915B1 - Process for producing extruded products - Google Patents

Abstract

Baking is part of the food industry and trade of the milling and baking sector. It is the production of extruded products, which achieves a higher value for bread on a high-pressure extrusion device, while the resulting products intended for human consumption have the required sensory and dietary properties. Increasing the receptivity of the dough in the mixture fed to the extrusion device is achieved by adding substances that reduce the puffing ability of bread during extrusion and thus eliminate the stickiness of the final products.

Description

(57) The solution falls within the field of food industry and trade in the field of milling and baking. It concerns the production of extruded products, which achieves a higher quality of bread on a high-pressure extrusion device, while the obtained products intended for human consumption have the required sensory and dietary properties. Increasing the acceptable proportion of bread in the mixture fed to the extrusion device is achieved by adding substances that reduce the puffing ability of bread during extrusion and thereby remove the stickiness of the final products.

269,915

(11) (13) B1 (51) Int. Cl? Λ 21 11 8/oc

CS 269 915 Bl

The invention relates to a new method of producing extruded products using bread, leftovers from created reserves and shaped scraps using extrusion technology. The described invention falls into the field of food industry and trade, the field of milling and baking.

Currently, commercially unrealized wheat in the Czechoslovak Socialist Republic is used for feed purposes, which essentially leads to the deterioration of high-quality food raw materials. Nevertheless, this method is widely used. Another method of using commercially unrealized wheat is its so-called pasting. It essentially involves the production of an aqueous suspension of ground dried wheat. This suspension is returned to the bread dough preparation process in a further technological operation. However, this method is used to a significantly lesser extent compared to the use of bread for feed purposes due to easy microbial contamination. A number of methods of valorizing commercially unrealized wheat using extrusion technology have been published in the literature. These procedures use various types of extrusion equipment at various technological parameters. The advantage of these methods of processing wheat is the fact that the final product is microbiologically harmless. It is stated in the literature that the mixture of raw materials fed to the extrusion device can contain a maximum of 60% of ground sorghum without any deterioration in the sensory properties of the final product intended for human consumption. From the point of view of processing the maximum volume of unrefined sorghum, this acceptable amount appears to be insufficient.

The disadvantages of the above methods of use, or processing of unrealized bread, are eliminated by crushing rye or rye-wheat bran, drying it to a moisture content lower than 15, grinding it into fine granules, and preparing a mixture containing 75 to 90% of the bran thus prepared and 10 to 25% of substances reducing the degree of expansion of starch and protein components, for example cereal bran, ground cumin, salt, dried cheese. The resulting mixture is extruded on a high-pressure extrusion device at a temperature of 120 to 180 °C and a pressure of 2.5 to 5 MPa, and the resulting product is optionally further roasted and cooled.

The advantages of the method of processing the waste according to the invention lie in a more economical utilization of the unrealized waste while eliminating microbial contamination of the final product containing this waste.

In the production method according to the invention, the procedure is as follows: the bran is crushed on a bakery raw cutter, then dried to a humidity lower than 15, for example, in a Redler dryer or other dryer suitable for the given purpose. After these two steps, the bread is ground on a mill roller table or other grinding equipment to a granulation of 1,400 to 2,000 μm. The other components are added to the bran prepared in this way. In a specific case, consumer bran with cumin with a recipe composition of 47% rye bread flour, 51% wheat bread flour, 1.9% salt and 0.1% cumin was used and a mixture was prepared from it with the following ratio of ingredients: dried ground bran 78% wheat bran 20% ground cumin 2%

This mixture was extruded at a temperature of 150 °C and a pressure of 3 MPa on a twin-screw extruder. The resulting product was further screened and smoothed.

The above example does not exhaust all possibilities regarding the type of starting material, granulation and composition of the extruded mixture, where it is possible to use other substances that reduce the puffing ability of the bread during extrusion, and thus reduce the stickiness of the final products. Depending on the conditions of the extrusion process, it is possible to use a different type of granulation as the starting material during granulation exceeding the range specified in the specific case.

Claims (1)

SUBJECT OF THE INVENTION Process for the production of extruded products, characterized in that the rye or rye-wheat bread is crushed, dried to a moisture content of less than 15%, and ground to fine granules. CS 269 9 * 5 Bt, and a mixture containing 75 to <0% is prepared, and the prepared blanks and the substances reducing the expansion and attenuation of the starch protein components, e.g. The product formed is optionally grated and smoothed by a high-pressure extruder at a temperature of 120 to 180 ° C and a pressure of 2.5 to 5 MPa.