DD201246A1 - METHOD FOR PRODUCING BADASTICALLY RICH AGGREGATE PRODUCTS - Google Patents

Abstract

The object of the invention is to provide a method for the production of fiber-enriched cereal products, in particular breads, small beakers, long-life baked goods, pasta and cakes, which have a high crude fiber content with reduced energy content. According to the invention, a special flour is produced on a finely chopped fruit peel that is used by proportionate exchange of flour or starch of the sugar in conventional recipes.

Description

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Process for the production of fiber- enriched cereal products . ; ^ _ "___., ^ ._ _

Field of application of the invention

The invention relates to a terfahren for the production of fiber-enriched cereal products, in particular breads, pastries, long-life baked goods, pasta and cakes.

Characteristic of the "known technical solutions

The known processes for the production of fiber-enriched cereal products are based almost exclusively on the use of special wholemeal flours or on a proportionate admixture of specially treated bran (soft, rye) to a standard baking powder. These flours fall in the Weizenbzw. Rye mill in the. technological section der'Mahlung by stepwise crushing and screening (fractional grinding) of the Eorns, in which by means of roll mills and downstream Plansichtern the crushing is led to the achievement of the grinding target.

The Nafabrot is a special wholegrain bread, which uses a Voïlkorn special flour from peeled wheat and / or rye. By a ftaßschälung of the grain (Yiaschen, turnouts and peeling of the crop in excess of water) the Pruchtschale is removed from the grain (DE-PS 1 177 456 and 26 33 275). Peeled grains and separated peel are then allowed to dry. From the husked grains is then prepared by grinding - the special flour.

In the wheat shell bread, a flour mixture consisting of 10 JO wheat flour (W 630) and 90 % wheat bran is used. The bran is previously washed and steamed.

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Also known is a cereal product from a special flour with pretreated bran content. Depending on the procedure of the bran pretreatment (mashing, chemical treatment, roasting, fine grinding), various bran splitter units are known (knocker, pepper, finkler, Schlütermehl.) The pretreated bran is proportionally admixed with a standard baking flour, but this product does not have one high crude fiber content.

Las known malt bread is made from a malt flour, which is obtained by grinding malted barley and is used as an addition to the standard baking flours (pickling, rye) for the production of specialty bread (Malfa Kraftma bread) (DE-PS 1,177,456, 2,633,270 DE-OS 2,649,277; 2,649,273; 2,159,137

Furthermore, a method for producing a rye-based wholemeal product is known in which rye shell parts are mixed with at least the same, at most .5 times the amount of binder and / or rye flour ingredients with the addition of ¥ asser and optionally blowing agents to a bread dough - (J) S-OS .1 642-577).

The rye peels are obtained in the usual way and are mixed with flours of other cereals or legumes.

All known solutions have the fact that they are technically and economically very complicated due to the complicated production method of special flours as a result of the different preparation method. The washing, mashing and chemical pretreatment processes require the use of drinking water quality. The costs for Yfas serverbrauch and wastewater treatment are not economically responsible. The necessary drying and roasting processes of the substances are very energy-intensive. Due to the production of special flours as a result of gradual comminution of flour production, all known solutions require a high expenditure on apparatus and energy consumption and have an economically disadvantageous effect.

The known special flours have differences in the material composition compared to the special flour according to the invention, in particular due to the

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- comparatively low content of crude fiber

- content of non-thickening proteins (albumins and globulins)

- Content of lipids

- pigment content,

The nutritional problem of high ballast and mineral enrichment of cereal products and the reduction of their energy content is not adequately solved by the known solutions. ,

Object of the invention

The object of the invention is to provide a process for the production of fiber-enriched cereal products in order to eliminate the above-mentioned disadvantages.

Explanation of the essence of the invention

The invention has for its object to provide a method for producing fiber-enriched cereal products, in which the products, starting from normal formulations, have a high crude fiber content at a reduced energy content. The dough or mass formulation should have good properties and the cereal product in the parbe should not differ from the known products.

According to the invention, a cereal product is produced from a special flour which consists of finely comminuted cereal fruit skin of healthy and thoroughly cleaned cereals.

The preparation of fiber-enriched cereal products is carried out by proportionate exchange of flour or starch or sugar by a special flour in conventional formulations by known methods.

The replacement of the special flour is between 0.5 7 »and 50 $ parts by mass, special additives are not required for dough production.

If necessary, the special flour is prepared by treating suitable

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Neten oxidation or reducing agents (ζ. Β. Hydrogen peroxide and sodium hydrogen sulfite) for the purpose of Parbaufhellung "treated.

The accumulation of doughs and masses with the physicochemical, largely indifferent Speaialmehl is no impairment of their functional properties. "The high crude fiber content of Spesialmehles leads to a nutritionally significant increase in dietary fiber content and a reduction in energy content when enriched in cereal products *

The special flour is obtained by successive processing of the cereal in the stages of iTetzen, shell production and shell comminution. For the realization of the method, known processing machines of the food processing industry are used.

In the process step nets, the swelling and loosening of the shell is achieved by supplying water to the grain. In the process step SchaIegewinnung by the effect of compressive and frictional forces won the 'shell .. In the process step shell crushing the peinzerkleinerung of the shell takes place, and depending on the intended use a Praktionierung at mesh sizes between. 112 / um and 500 / um. , To improve the hygienic condition of the special meal and to reduce its germ count, the flour may be subjected to a heat treatment (steaming).

The addition of special meal from grain as a natural raw material, without chemical modification, allows the application of a mainly cellulosic tissue existing, toxicologically harmless, readily available and cheap fiber-3, which in the usual production of flours as far as possible with the bran removed and thus the human nutrition is withheld.

The useful effects of the invention over the known solutions are as follows:

- largely indifferent enrichment of cereal products for the purpose of fiber enrichment by adding baking powder

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- Addition of a special meal, which consists exclusively of the finely chopped grain cereal husk (in particular without constituents of the pigment and aleurone layer) without mi sch or biochemically modified; to be

- better storage stability compared to regular flours

- no additional treatment required for the purpose of enrichment of food

- very high fiber and mineral content as well as normal brightness of the products

- Simultaneous reduction of the energy content of enriched with the special flour cereal products

- no significant impairment of the functional properties of doughs enriched with special flour.

embodiments

Example 1 ·.

Healthy and thoroughly cleaned grain is peeled by known methods in the mill cleaning. As a result, a ITruchtschalenanfall, depending on the process design, up to max. 4 ί ° reached. While the peeled grains are fed to the normal grinding, the-harvested fruit peel is fed separately and subjected to fine comminution. The crushing of the shell is preferably carried out on friction, ball or impact mills. By subsequent screening of the crushed shell on sieves with mesh sizes 112 / um, 160 / um, 250 / um and 500 / am, a special flour with a defined grain size is obtained. Depending on the type of pastry to be produced, the produced special flour is used by proportionate exchange of flour for the production of fiber of cereal products. The addition of the special meal is 0,5 ... 50 fo mass fractions,

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Type analysis

Special tt, _q , _o yolk wheat extract

flour iVJ- _{eie melil flour}

Raw fiber ¹ ^ 20 4 3 0,3

Raw ash ² V 22 5 1.8 0.45 Io iT

Brightness ^ 39 30

¹ ^ after Scharrer-Kürschner TGl 32692/07

(Boil, with acetic acid (O

Ashing hei 900 ⁰ C and TG-L - "reflection means leukometer and TG-L

Wheat bread production with the addition of special flour a) Dough preparation (Yalorlgraph method)

Water dough batter dough holder winding bar, softening io min. Min. VS

We ζ e nbr 0 tme hl (control) 59 2 1.5 to? 5 60 Wheat bread flour with 5 io special flour (1 60 / um) 61 , 0 1.5 6 VJL 45 We s 3 e nbr 0 treat with 5 '$ £ special flour 62 1.5 7, 30

b) fermentation behavior (fermentation cylinder method)

maxim. 'Time to dough Maxim. io min.

White bread 336 · 90

(Control)

We ζ enbrο flour

with 5 P special flour 428 110

3 J 3 4 b 4 T

Dough recipe: white bread flour 100 g yeast 4 g   IACL 1.5 g sucrose 2 g S chwe i ne s chma1ζ 3 g c) Bread baking test

Dough Pastry Specifics. Crumb yield yielded volume brightness io <f " ml / g io

Wheat bread 161 139 3,4 39 (control)

Wheat bread 165 -143 3,8 27 (with 5 # special flour enriched)

2, example - white bread

Recipe: wheat bread flour 475 g yeast 30 g IACL 7.5 g sucrose 10 g margarine 15 g special flour 25 g water 250 g

⁺ ^ 5 io replaced by flour, grain size · 250 / um control = 500 g. , '

(then piece of yeast from 250 g of flour, 30 g of yeast and 100 g of water) 3. Example - pound cake

Recipe: Wheat Extract Flour 145 g wheat starch 145 g - sucrose 215 g margarine 230 g whole egg 210 g

Vanillin, lemon zest, baking powder

Special flour 50 g

17 1 ° of flour and starch replaced, grain size 112 / um

"^ Control: 1? 0 g each

13 3 ov

4th example - Mdrbtelgkeks 270 g ⁺⁾ Recipe: Wheat Extract Flour 100 g sucrose 200 g margarine ..- 30 g special flour about 8 g milk Grain size 160 / um $ 10 > exchanged of flour, ^ Control: 300 g 5th example - sponge cake 64 g ⁺⁾ Recipe: Wheat Extract Flour 64 g ^+; . wheat starch 125 g , sucrose 150 g Full egg (3 pieces) 1.5 g Baking powder, vanillin 22 g special flour 20 g water il exchanged, grain size about 15 ° of flour and starch anise 11 2 / um Control: 75 g each Example 6 - egg noodles

^Recipe : Wheat - 230 g ^rJ

Full egg 130 g

HaCl. 1.5 g

Special flour 20 g

Water (for seasoning) 25 g

so replaced by the portion of wheat fume, grain size 160 / um ⁺ ) control: 250 g

7 «Example - sour baked goods - KäsekeMe Recipe: Wheat flour 175 g

Special flour 75. g

Margarine 75 g

Cheese 60 g

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Tollei 60 g salt 10 g Caraway seed 10 g paprika 5 g about 30 Io of flour through Exchanged special flour, Grain size 1 i 2 / um + ^ Control: 250 g

Claims (4)

Invention claim: 1. A process for the production of fiber-enriched cereal products !!, - characterized in that in known formulations for the dough or mass approach a made of crushed cereal fruit shells (pericarp) special flour between 0.5 % and 50% for flour or starch and sugar contents is used, no further additives are required and the grain products are produced in the normal baking process. 2. The method according to item 1, characterized in that the obtained at the beginning of the peeling process cereal fruit peel crushed, depending on the intended use of sieves with mesh sizes of 1T2 / um, i60 / um, 250 / um and 500 / Um are fractionated · 3. The method according to item 1 and 2, characterized in that the special flour is lightened in case of need by treatment with known 'OxydatiOns- or' .Reduktionsmittel « 4. The method according to item 1 to 3, characterized in that flour mixtures with normal baking behavior can be produced from the special flour and usually ground cereal flour, which have a much higher fiber content than the non-enriched formulations and compared to wholemeal flour or to other special flours a lighter Have color.