DD154423A3 - PROCESS FOR PRODUCING BREAD OF HIGH CONSUMPTION ON GREAT ROGENBACKSCHROT - Google Patents

Abstract

Process for the production of bread with a high proportion of coarse rye baking shot which is particularly suitable for the industrial production of special bread on continuous dough line systems. The method leads without producing a Bruehl or Quellstueckes to a sufficient digestion of coarse rye baking shot and allows due to its Sauerfuehrungszyklus a continuous procedure. It is a flour mixture, consisting of rye wholemeal flour and the total amount of coarse rye baking with a Sauerreifungsdauer of 3 h versaeuert.Eine Vollsauer-fullsauerung allows the continuous dough preparation.

Description

Description of the rfi

(a) Title of the invention

Process for the production of bread with a high proportion of. coarse rye baking shot

(b) Field of application of the invention

The invention is applicable in the bakery industry, it is particularly suitable for the industrial production of special bread with high rye baking rate on line systems with continuous dough preparation «

(c) Characteristic of known technical solutions

A number of dough preparation processes are known for the production of rye and rye bread. They differ in the number of stages of the acidification and Teigbereitungszyklenο The production of rye and rye rye bread on line systems with continuous dough preparation is known »

In the production of bread with a proportion of rye baking rough coarse to medium purity special procedures are necessary to achieve the necessary for the production of a good quality bread digestion of the baked meal »

This can be done by pretreating the baked meal or by multi-stage sourdough guiding with very long cooking time.

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The pretreatment of the baked meal takes place by pre-swelling in water. In the production of a so-called brewing piece (Frede, L .., German bakers newspaper 2 pounds (1972) 6, p 107) are 20, .. 30% of the baked meal with hot water of about 70 ⁰ C poured over.

The standing time of the brewing piece is about 3 hours. In a pre-swelling with cold water, producing a so-called Quellstückes, to achieve a sufficient pre-swelling a much longer Abstehzeit necessary (up to 24 h). Through the pretreatment of the baked meal a digestion of the grain components takes place. This ensures good chewability. At the same time there is an intense gelatinization of the rye starch, even in the coarse particles, creating the conditions for a chewy, loose crumb is created. If the preparation of a brewing or swelling piece is dispensed with, the necessary degree of swelling is achieved by proportionally adding the quantity of shot to the individual guiding stages of a multi-level dough guide (see Frede, L.). In addition, baking doughs of varying degrees of fineness are generally used (Dosse, 0 ,, Bäcker-Zeitung, AIfeld 6 (1962), 6, p. 10), whereby the proportion of coarse meal is relatively small.

The known processes for the production of bread with a high proportion of coarse rye baking shot have considerable shortcomings. In particular, in all known methods, only a discontinuous dough preparation is possible because coarse rye baking needs very long digestion times. Due to this discontinuous dough preparation, considerable disadvantages occur in the production of bread with a high proportion of coarse rye baking meal. Due to the long digestion times, especially in the production of a source piece, a very high number of boilers is required for continuous production. This is associated with an above-average high demand for footprint. In addition, discontinuous dough preparation involves a high manual effort for dosing and transport processes »'

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This results in a low effectiveness of the production process as well as a product of non-constant quality. "Processes for the continuous production of bread with a high proportion of coarse scaffolding are unknown"

(d) Aim of the invention

The aim of the invention is the production of bread with a high proportion of coarse rye baking shot after a process which is suitable for industrial production on line systems with continuous dough preparation and which leads to constant quality of the final product to increase the efficiency in the production of such Spesialbrotes. In addition, the object of the invention is to improve the working and living conditions by eliminating heavy physical labor.

(e) Essence of the invention

The invention has for its object to develop a method that leads to a sufficient digestion of coarse rye baking meal without producing a brewing or source piece and whose Sauerführungszyklus allowed a continuous procedure Thus, both the pretreatment of the baked meal and extremely long guide times _f the Causes of the indicated defect or disadvantages are eliminated.

It has been found that a sufficient digestion of the coarse rye baking meal can be achieved in a relatively short time when a large amount of water is combined with simultaneous acidification. "

The reason for this is to be seen in the fact that swelling process and acidification run parallel, and the maturation of the sour dough containing coarse rye baking meal is achieved in a relatively short time. Overall, the production time is considerably shortened.

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This is achieved by acidifying a flour mixture consisting of rye wholemeal flour and the entire proportion of coarse rye baking meal with a soaking time of 3 hours. A Vollsauer Vollsauerführung creates the conditions for a continuous dough preparation. The invention will be explained by way of example.

(f.) Embodiment

For the continuous production of bread with a high proportion of coarse rye baking meal, a flour mixture consisting of 25 % rye wholemeal flour and 75% rye baking meal (coarse), water and crop material is continuously placed in a sourdough racket and there is still an unripe full-sourdough. Dough yield of 23Ο ... 260% processed. This unripe full-bodied is brought into the ripening container with a suitable pump for ripening. After a maturation period of 180 min, the full-sour is pumped into a mixer. Two-thirds of the voucher are made into dough with the addition of flavoring agents and flour and water to obtain a dough yield of I58... 165 % in a kneader. 1/3 of Vollsauers serves to maintain the continuous Sääuerungszyklus, From the kneader passes the continuously produced dough to a dough processing plant of known kind for further processing.

Claims (1)

Process for the production of bread with a high proportion of coarse rye baking meal made from wholemeal rye flour and "Eoggenbackschrot", characterized in that a flour mixture consisting of 20 % "30 % whole rye flour and 70 x 80% rye baking meal (coarse) with the to obtain a dough yield of 230 *. "260 % necessary amount of water and Anstellgut continuously in a sourdough racket is given after a Eeifedauer of 180 min 2/3 of Vollsauers with the addition of flavors, flour and the amount necessary to obtain a dough yield of 1 ^ 8 · ♦ · 165 % Water is continuously processed into dough, this continuously produced dough is fed to a Teigbearboitungsanlage known type and the remaining third of the Vollsauerers the continuous Vollsauerherstellung is supplied,