DD204610A1 - PROCESS FOR PRODUCING FLAD BREAD - Google Patents

Abstract

The invention is particularly applicable to the production of balady bread. The aim of the invention is the rational production of this specially consumed in Egypt flatbread on continuous line systems for the production of wheat shavings with simultaneous energy savings. The object of the invention is to indicate process conditions that, while retaining the characteristics typical of Balady bread, lead to a dough strength which enables processing on known mechanized or automated line systems. According to the invention, the object is achieved by adding 1.0 to 8.0% of a thermally digested cereal product with a degree of fineness of <equal to 0.5 mm throughput in the dough preparation, and then dough division and shaping in a known manner. The baking process is carried out at 350 to 380 degrees Celsius.

Description

(a) Title of the invention

Process for the production of flatbread

(b) Field of application

The method according to the invention enables the mechanized production of Egyptian flat bread. It is particularly applicable to the production of Balady bread on mechanized or automated line systems.

(c) Characteristic of the known technical solutions Flatbreads are mainly consumed in the Arab countries, in Iran, in India, but also in many other countries * The individual types of flatbread are produced according to very special recipes and technologies. They therefore also have very characteristic features.

The Egyptian flat bread, so-called Balady bread, is a round, approximately I50 to 170 g heavy bread, which has virtually no crumb. It consists of an upper and lower crust layer, between which there is a characteristic cavity, which can be fanned in part by some thin pore walls obtained in the belt areas · Typical of Balady bread is a very soft bread dough (dough yield approx. 180 to 230) and an extremely short baking time at very high temperatures. The bread is baked from 1.5 to 3 & in at least 450 ⁰ O · a drying time of 2 min at 200 ⁰ G may be followed. (Mill u Mischfuttertechnik, Detmold to the baking process, 11.2 (1975) 4, p 46 ) ·

The production of Balady bread is predominantly manual ·

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This concerns in particular the dough division and shaping as well as the feed to the oven. Commercially available kneaders are used for the dough preparation · The manual production of the Balady bread is very labor-intensive, it is obtained irregularly shaped and different in weight breads, and the hygienic requirements for bread making are not always met ·

Known mechanized processes are geared to the specific types of flat bread and therefore require special equipment with high mechanical complexity and bath temperatures of over 450 C and a sometimes significant modification of the original process or the recipe. In DE-OS 2553 732, for example, a process is described which is suitable for the production of Persian taffeta or lava bread. In this process, the dough produced in a known manner is continuously formed into a strip which is rolled to the required thickness and at The cakes are then subjected to a continuous fermentation and baking process · A likewise for Persian flatbread, so-called sangak bread, suitable method is described in DE-OS 25 ^ 1 052 DE-OS 2752 464 describes a plant for the automatic production of Arab flatbread

(d) Aim of the invention

The aim of the invention is the rational production of flatbread using known machine-technical solutions. In particular, the aim of the invention is to create the conditions for the production of Balady bread on continuous line systems for the production of special wheat biscuits while maintaining the typical for Balady bread product characteristics to accomplish·

Another essential aim of the invention is the reduction of the energy expenditure in the baking process.

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(β) Explanation of the essence of the invention

The known solutions for the production of balady bread have the disadvantage of a very high manual workload. Mechanized processes for the production of special types of bread for processing very soft wheat doughs involve a great deal of technical or technological effort or use connected by special systems · in both cases baking temperatures over 450 ⁰ G are required «

The invention is therefore based on the object process conditions for the production of flatbread, especially BaIady bread aufzeigeja _s lead to a dough that can be processed on the one hand due to its strength on known mechanized line systems, on the other hand but also to those for the gebackena Typical properties of Balady bread * It has been found that the addition of partially thermally denatured cereal proteins, which are structure-forming in white baked goods, makes it possible to develop coarse to large-pored loosening typical of Balady bread. However, this addition leads at the same time also to such a dough strength which allows machine processing with known principles of metering and shaping.

As denatured cereal proteins can be used, for example, hydrothermally or by extruder pulped cereal products. Essential for the use of these products are the ingredients entering the digestion such as protein denaturation and starch gelatinization.

A particular advantage of the invention is that the addition of the denatured cereal products, the properties of the dough change such that the baking temperature can be reduced to 350 to 380 ⁰ G without significant change in the baking time · Thus, the inventive method leads to a considerable energy savings

Another advantage of the invention is that as a thermal

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denatured cereal products dried and milled non-settled finished products can be used * This means that the disposable rate of not more fresh breads can be significantly reduced ·

The invention will be explained in more detail with reference to an exemplary embodiment.

Ff) embodiment Grundrezepturi

Mixture of different Wheat flours 29 ··· 40 %

Digested cereal product 0.2 · »· 2.0 % (relative to

on wheat flour)

Yeast 1.5 · .. 2.0 %

Salt 0.5 · · · 1.0%

Water 58.0 · · · 62.0 %

20 to 40% of the wheat flour is processed with yeast and about 50 % of the water to a Yorteig. In a Vorteigtemperatur of about 28 to 30 · ⁰ O this dough is about 180 minutes left to mature. The remaining flour, water and the proportion of digested cereal product having a grain size of 0.5 μm in the sieve and a moisture content of about 5 % are then added to the dough preparation.

The process parameters required for further processing after completion of the dough maturing must be determined according to the technology used (production line). The following ranges must be observed: Kneading time 8 to 12 min (kneading kneading) Dough temperature 30 to 32 ⁰ O Dough ripening 35 to 45 min Dough dosing 0.1 to 0.2 kg Dough forming 0 170 to 250 mm Piece ripening 35 to 45 min at a temperature of 32 to

40 ⁰ O and a relative humidity of approx.

70% baking process 1.5 to 3 * 0 min at a temperature of

up to 380 ° 0 ·

Claims (3)

239414 6 claim for invention 1. procedural r s for the production of flat bread, in particular Balady bread, wheat flour, yeast, salt, water and optionally further additives, characterized in that 1.0 to 8.0% of the total flour insert as thermally digested cereal product with a fineness of £ 0.5 mm screen passage and a moisture content of <5% in the dough preparation added, followed Teigteilung and -formgebung be made in a known manner and thereafter the flatbread 1 to 3 minutes at 350-380 ⁰ O becomes baked · 2 · Method according to item 1, characterized in that a hydrothermally or by extrusion digested cereal product is used as thermally digested cereal product. 3 · Method according to item 1, characterized in that as a thermally digested cereal product dried and ground bakery products, for example flatbreads are used.