DD208912A1 - ADDITIVE MIXTURE TO REDUCE THE ADHAESIVITAET OF PIGEONS - Google Patents

Abstract

ADDITIVE MIXTURE FOR DUCKS FOR MANUFACTURE OF BAKERY PRODUCTS, PASTA, FLAKES, EXTRUDED PRODUCTS OR OTHER CEREAL BASED PRODUCTS. THE ADDITIVE MIXTURE IS ESPECIALLY SUITED TO HIGHLY DIFFICULTY, WHICH PROVIDES DIFFICULTIES TO MACHINE TECHNICAL PROCESSING. According to the invention the tack (adhesiveness) BY THE ADDITION OF A FUEL MIXTURE IN BOUND THE Polyhydroxyphenols, IF NECESSARY ON INORGANIC polyvalent hydroxide or oxide, ESPECIALLY ALUMINUM OR OXIDE AND optionally other additives such as emulsifiers, GENUSSSAEUREN, PRESERVATIVES OR hydrocolloids CONTAINS. THE ADDITIVE MIXTURE MAY BE ADDED BEFORE OR ACCORDING TO Dough Preparation.

Description

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(a) Title of the invention

to reduce the adhesion of

Teigen

(b) Field of application of the invention

The invention relates to an additive mixture for doughs for the production of baked goods, pasta, flakes, extruded products or other cereal-based products,

The additive mixture is particularly suitable for doughs whose processing causes difficulties due to high tackiness.

(c) Characteristic of known technical solutions

The stickiness of a dough is obtained from the consistency and from the adhesive properties of the dough over the contact surfaces of Teigbereitungs- and processing equipment, doughs low consistency have high tack, however, provide for the use of flours with good processing properties G _e bake of good quality. Due to their adhesiveness, these doughs are difficult to process. This is especially true for processing on continuous line systems. In order to reduce stickiness, doughs with a low moisture content and correspondingly high consistency are produced in practice. Such doughs are uneconomical due to the increased use of materials and provide pastries of inadequate quality. To adhere to machine parts, eg Teigteil- and dosing

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to prevent these, they are provided with special coatings »('Viner, M. I., Application of polyethylene foam film, Chlebopek, i. Kondit. Prom ,, Moskva, 21 (1977) 12, p 27-28;

Zimon A.D., reduction of dough adhesion, Chlebopek. i confectionery. Prom., Moskva, 22 (1979) 11, pp. 23-25).

Another possibility for reducing the dough adhesiveness is the aeration of the metering chambers (Danilov, VA, influence of air drying on the dough adhesion, Chlebopek i Kondit., Prom., Moskva 2J 0979) 1 · pp. 30-32; Vogt, CW, US Pat. No. 3,561,372).

However, these technical solutions are not yet realized and not or only partially applicable to conventional processing equipment. Thus, the application of ventilation technology requires new mechanical engineering constructions.

The coating was previously only for individual units, especially for baking pans. The effectiveness of coatings is necessarily limited to a certain Grenzklebrigkeit.

The described solutions have been developed for doughs with normal adhesive properties, i. for doughs which are not due to certain genetic and climatic conditions, e.g. Wheat variety, insect infestation (bugs) or outgrowth (germination), have significantly increased adhesiveness. Pure doughs with increased adhesiveness have hitherto been described as solutions for regulating the processing properties neither in the field of additives (baking agents) nor in the field of machine technology.

A number of inventions describe means for improving the quality of baked goods or the quality of protein foods. Oxidizing agents, e.g. Potassium iodate, potassium bromate, potassium permanganate, calcia peroxide and acetone peroxide and aldehydes (dialdehyde starch) are described as baking agents, but are

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mediated by the German legal system (Kosmina, II.P., Biochemie der Brotstellung, Leipzig, (1977) p. 64; Auermann, LJ, Technologie der Brothe Retellung, Leipzig, (1977) p. 325) ,

Dialdehyde starch (peroxyde-oxidized starch) has also been proposed for solidifying protein formations (DD-WP 119 35D.

As further additives for dough, which affect the stickiness of outgrowth, compounds of polyvalent lom'ii fjow.lQ AmlnoCBi'boriEi / iiu ^ ii ^ c> F ^ JiJhIassen (pD-Wr I34? #!) · DAu <5Unummenflash » ri From W ^ Udiij-; Lut ^ nb ^ i the production of chopped fleiechahnlichen products according to DE-OS 1926 521 with the help of nonionic surfactants in the HLB range of 3 to 9 and regulated by ionic surfactants. However, these surfactants do not reduce the stickiness of dough ,, Various salts (eg ₀ alkali, alkaline earth, aluminum sulfates, carbonates, chlorides, sulfites, phosphates, etc.) are for solidification in the production of new protein foods produced by spinning solutions of protein used (DD-WP 137 400 and DD-WP 131-837).

US Pat. No. 2,211,961 mentions both the protein-strengthening fiber-hardening effect of aldehydes, amides and condensation polymers (synthetic resins) and of tanning agents.

Aluminum hydroxide gel is used as a propellant for tortillas (US Pat. No. 3,709,696).

To regulate tack, special methods have not hitherto been proposed.

(d) Aim of the invention

The aim of the invention is to create the conditions for the processing of genetically or enzymatically damaged flour to produce good quality. In particular, the conditions are to be created in order to be able to process doughs of high tack from damaged flour on continuous line systems.

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(e) Explanation of the nature of the invention

The invention has the object augrunde to change the interfacial tension zwiochen dough and machine or system parts so that the dough does not stick and can be processed in a known procedure on conventional systems, especially continuous line systems.

Ea it has been found that various polyhydroxy phenols may be used alone or in combination with protein strengthening additives, e.g. Aliminium hydroxide or oxide, which greatly reduces the tackiness of doughs. Effective polyhydroxyphenols are those of the fused or copolymerized type of tannin as well as hydroxylatable and condensable (polymerizable), e.g. Type of tyrosine, dihydroxyphenylalanine, catechins, gallic acid or derivatives of such substances. The use of the active components may be in the form of natural products, e.g. in the form of flours or extracts of parts of plants which are rich in active components.

The additive mixture is prepared by mixing the individual components and, in addition to the present invention, may also contain additional components, for example, emulsifiers, edible acids, preservatives or hydrocolloids. It is added to the flour or dough in an amount of 0.1-2% (based on flour) before or during dough preparation.

Otherwise, dough preparation and processing, e.g. Dough ripening and baking, in the conventional way, except the addition of the special mixture of substances. The application can also be transferred to other foods.

embodiments

example 1

- For additive mixture 2 ... 8 parts of aluminum hydroxide and ¹ are mixed 1 ... 4 parts Tannin (tannic acid, pharmaceutical-grade) in a mixing or kneading unit intensive. The mixture is in pasty form, as in

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Example 3 described, applied.

Example 2

Purely the additive mixture, 1 to 2 parts of tannin (see Example 1), 2 to 8 aluminum hydroxide and 5 to 10 intensely mixed lecithin in a mixing or kneading unit. The mixture of substances is applied in pasty form, as described in Example 3.

 Example 3

For the production of wheat bread or wheat biscuits, use 100 kg of wheat flour (reflection above 5%, ash content approx. 0.65 %) with 1.50 - 2.20 kg of cooking salt

0.10 - 2.00 kg additive mixture in pasty form 2.50 - 4.00 kg yeast approx. ₀ 50 1 water (35 ... 38 ⁰ C) into a dough.

The further processing of the dough into wheat bread or wheat biscuits takes place according to known technological processes.

Claims (4)

Erfindungeanspruch 1 «additive mixture for reducing the adhesiveness of doughs, characterized in that the mixture consists tau * a polyhydroxyphenol compound and optionally an inorganic polyvalent hydroxide or oxide and optionally an emulsifier or emulsifier ,, JfifStf ' 2. additive mixture according to item 1, characterized in that the mixture as Polyhydroxyphenolverbindunp; Tannin (tannic acid) or other condensed or polymer-containing polyhydroxy compounds. 3 · additive mixture according to item 1, characterized in that the mixture contains as the inorganic polyvalent hydroxide or oxide aluminum hydroxide or oxide. 4 · additive mixture according to item 1, characterized in that the mixture contains lecithin as emulsifier.