DD213587A1 - METHOD FOR THE PRODUCTION OF BAKERY AND CONFECTIONERY PRODUCTS - Google Patents

Abstract

The invention is applicable to industrial and artisan bakery and confectionery production, whether it is continuous or discontinuous production processes. The essence of the invention is the incorporation of dried, finely ground pomace in the dough and / or in certain Belaege. As a result, the sourdough content is reduced, the fermentation and baking times are shortened, the garden temperature is lowered and the baking capacity of low-quality rye flour is increased.

Description

TITLE OF INVENTION

Process for the production of pastry and confectionery

FIELD OF THE INVENTION

The invention can be used both in industrial and artisanal baking and confectionery production, preferably for bread. It is suitable for continuous and discontinuous processes.

CHARACTERISTICS OF THE KNOWN TECHNICAL SOLUTIONS

For the production of pastry and confectionery a number of methods are known «. They have a high use of high-energy cereal products and a low fiber content «

Furthermore, processes for the preparation of breads with additives are known, these additives having predominantly dietary and flavor functions. These breads are known, for example, under the designations aniseed bread, buttermilk bread, fennel bread, garlic bread, cumin bread and pitcher bread, to name but a few.

! IFF "

Thus, with DE-OS 30 13 348 a bread with a green flour "addition and proposed with DE-OS 28 36 285 a herb bread",

Methods are also known for substituting the wheat and / or rye flour components in the bread with other cereals or cereals.

DD 170 044, for example, proposes a process for the production of bread from grain and legumes ₉

It has also been proposed with the DR-PS 730 844, prepare bread dough by using a Teigbeischlages from potato products "

It is also known. Make bread with reduced energy value "Hydrokollcide ^ wiö z _e are ß * pectins or cellulose derivatives, incorporated as Ballsatstoffe In this bread"

With the DE-03 20 36 605, a Oiätbrot and a method has been proposed for its production, is used after the polygalacturonic for making bread "

Breads with additives have only nutritional and sensory requirements to fulfill «,

Procedures for wheat and / or Roggentnehlanteile be substituted by other types of grain or coarse meal, have in the cone a greater technological complexity result, the energy value of the bread produced thereby is not reduced "calorie bread, however, has a lower by at least 10% Energy value compared to the comparable bread on »

Breads with potato products have due to their high

Strength share a generally higher energy value than

pure cereal bread »Technological behavior si © indifferent.

The hydrocolloid-containing breads have a lower energy value than comparable breads. However, their production is relatively expensive due to their process of obtaining the hydrocolloids, which is costly for a staple food such as bread. This applies a fortiori to a bread made with polygalacturonic acid.

Pastry doughs have been produced for decades with a traditionally high energy value, which is nutritionally unfavorable.

Hydrocolloids incorporated into toppings or fillers for confectionery products change as a result of the baking process and can therefore only be incorporated after the baking process.

It is also known that, although the process of bread dough, due to the attaching and allowing the S _a uerteiges, by the ripening of the dough, and the shaped bread active blank is relatively complicated * for the individual types of bread with the various additives consist technological differences that do not have led to much more rational solutions *

This elaborate process of preparing bread dough results in a high level of mechanical engineering effort. "In the batch process, large quantities of dough kettles are required for the batches, which in turn directly reduce the available production area»

Energy side, this process is also unfavorable »because the tempera

have to,"

Be ensured temperatures of bread dough of about 3O ⁰ C.

It is also known that dark specialty breads can only be baked in box molds. This is due to the high proportion of whole grain, which directly affects the dimensional stability of the bread * Baking boxes but have energetically unfavorable heat transfer, which in turn a higher energy supply, i. extended baking times, require *

Occasionally prepared in loaf form dark special breads require a high technological effort.

OBJECT OF THE INVENTION

The aim of the invention is to propose a method for the production of baked goods and confectionery products, wherein the products produced by this process should have nutritionally favorable characteristics. In particular, the proportion of cereals should be reduced and the fiber content increased. The purpose is to prolong the consumption of the products, in particular bread,; d, h #, the products should be kept fresh for longer. "At the same time, the economic losses due to a high rate of bread-making are significantly reduced.

In addition, the technological process should be rationalized by saving machine technology and production space »

DISCLOSURE OF THE INVENTION OF THE INVENTION

Oer invention has for its object _a method for producing baked "and confectionery to develop, according to the products with reduced energy value, higher fiber proportion and novel rust ·" * or taste ™ materials can be made "

It should be reduced in bread with at least the same baking capacity and the same total acidity of sourdough. The baking ability of rye flour of inferior ** "quality should be increased by the proposed method"

The use of energy should be reduced by shortening the fermentation times, lowering the fermentation temperature and, alternatively, producing the bread as dimensionally stable loaf bread or bread, which means that the use of baking boxes with energetically unfavorable heat transfer and longer baking time is not required can be, »

It is a further object of the invention that the method both continuously and discontinuously using the present in craft and industry machinery equipment is feasible.

This object is achieved according to the invention by adding baked and confectionery products to a maximum of 20% (based on the finished product) or a maximum of 30 % (based on the rye / killing ingredient) of dried and ground pomace. Preferably, pomace or apple pear Trestermischungen used, wherein the proportion of apple pomace predominates.

For the production of biscuits and cake doughs, the maximum amount of consomme ment powder is 12 % (based on the wheat content), whereby the production of fruit zwieback permits the use of a maximum of 12 % of pomaceous flour. This is due to the fruity note desired by a fruiting biscuit, which is due to the fruit acid component in the pomace flour is underlined even further. In contrast, this fruity note is not desired for single-oned rusks, so the percentage of pomace flour should not exceed 3 % . "

Cake doughs are produced with a maximum of 5 % (based on the wheat content). "Especially doughs are particularly suitable for cakes with fruit toppings, crumb cake and sugar cake doughs, while quark pies and garnishes are unsuitable due to the fruit note of the pomaceous fruit." Fruit stalks, on the other hand, are suitable for the use of pomace flour,

For rusks and cake doughs, apple pear flour or apple pear mixtures are preferably used. In fruit pulp and fruit cake, pesticides of the desired fruit note, in particular of pome fruit and / or berry fruit, may additionally or alternatively be used.

The use of pomaceous flour in muesse doughs or biscuits should be at a maximum of 10 % (based on the proportion of wheat flour), preferably apple pomaceous flour or apple pear pomace mixture «

For the preparation of agitating or pancakes, cakes with physical or chemical loosening, the use of a maximum of 12.5 % (based on the wheat content) of pomace flour, preferably apple pear meal or apple pear pomace mixture is recommended «

The pomace flour can be incorporated not only in doughs, but also in toppings and fillers "Here, their share based on the respective coating · = · or filler 15

To achieve a certain desired fruit note in a covering or filling mass, pomace of this fruit can be incorporated alone or together with other pork flours "Oabei, the desired flavor and the water absorption capacity of the respective mass is the criterion for the amount of pomace to be incorporated."

After the process according to the invention for the production of bread with pomace powder ,. in particular with the proportion of apple pomace or with apple pear and pomace, the technological parameters are changed as follows «

Table 1

Same fermentation performance with constant fermentation time, different use of apple pestle flour and varied fermentation temperature

Apple rye flour meal

(% of wheat / rye content) (° c)

0 32

4 31

8 30

12 29

16 28

20 27

A further increase of the pomace flour content does not allow the further lowering of the fermentation temperature *

Table 2

Same fermentation capacity constant constant temperature of 30 ⁰ C and different use of apple pomaceous flour and varied fermentation time:

Part of apple-tartar meal Fermentation time Oo of liveate / ^R ° 99 ^enantei l8) (min)

O 50

4 4Θ

8 47

12 45

16 42

20 40

From these tables it can be seen that the optimum value of the apple blast meal is 16 to 20% of the weight of pomace (based on the wheat / rye content) *

The fruit sugar content of the pomace flour accelerates and intensifies the fermentation process, thereby making it possible to use smaller amounts of sourdough. Despite this reduction in the sourdough content, the degree of digestion is increased and the digestion time of the whole rye grain is shortened. In addition, the proportion of fermentable sugar in the pomace flour speeds up the fermentation process and lowers the fermentation temperature. «

The breads produced according to the invention, by their rust and flavoring substances, trigger a new, sensory and pleasant sensation with the consumer. The use of pomaceous flour, especially apple pomace, has been known for a long time

For pectin production and feed purposes, baking and confectionery manufacturers are recommended to use a process that can achieve economies of scale in previously unimaginable quantities. Thus, the savings per tonne of bread is 90 kg of rye flour, which corresponds to on average, a reduction in the use of grain ira bread by 20 % "

The bread produced by the proposed method also has the advantage that over a period of at least 6 days it retains its properties, inter alia its freshness and full-bodied taste. The comparative values according to TGL 3067 are for wholemeal rye bread and chopped bread for 4 days, for mixed rye and mixed bread for 3 days. This again ensures the consumption of the loaf bread in the unpackaged state over this period of time and this in turn means that the disposable rate for Bread is lowered. The production as a loaf of bread also has the advantage that the previously required for special bread packaging can be omitted «,

The proposed more rational technological process reduces the number of dough kettles for the basic sowing preparation and this in turn results in a reduced footprint "The quench times or periods of dough rest are shortened." The same fermentation times can be used to lower the fermentation temperature Lowering the fermentation temperatures allows a technological variation according to the conditions of operation,

In the case of biscuit and cake doughs, the amount of fermentable sugar present in the pomace flour accelerates the fermentation process and produces a slight sugar saving ",

The advantages with the Murbteig, Keks «agitating and pancake production lie, as already in the preparation of biscuit and cake dough, in a small sugar savings,

The advantages of using pomace flour in toppings and fillers are the fact that the pork pulp has a high water binding power "This is especially noticeable in fruit pies with high fruit" and therefore water content. «

In contrast to pectins, which change their properties during the baking process, the pork pulp also retains its properties during the baking process. «

All baked or confectionery products produced by the proposed method have in common that their energy value is greatly reduced. They are thus particularly nutritionally valuable »

The pomace, in particular apple pear flour or Aaltel-Pear pomace mixtures, have a brownish to dark brown color. "This color limits the use of these porker especially in pastry for visual reasons to a maximum of 5 / '£, based on the wheat content, although technologically to a maximum of 20 % could be added in the dough *

EMBODIMENT LE

The invention will be explained below with reference to 11 exemplary embodiments »

Example 1 to 3

These 3 examples show recipes of bread types A, B and C with different apple pomace meal content

Bread A bread B bread C

sourdough water (31.8 %) I (28.0%) (25.0 % rye flour Dough incl. Sourdough 20.0 % 17.5 % 15.6% water Back-u, processing loss 11.8 % 10.5% 9.4 % dough Apple pomace flour 1.0 % 9.0% 15.0% Wheat flour gluten rich 5.0 % 6.0 % 12.0% Wholemeal 10.0 % 6.0% 6.0 % Wholemeal flour 21.5 % 19.7 % 10.0% yeast 0.2% 0.3 % salt 1.2 % 1.2% ITC / l, o / o fruit concentrate Apple 0.4 % 0.2 % - pear 0.6 % 0.3% 0.3 % 42.5 % 43.4 % 45.1% 114.0 % 114.0% 115.0 % 14.0 % 14.0% 15.0%

Pastries 100.0 % 100.0 % 100.0 %

In the process of sourdough and dough guidance takes place in a known manner, the fermentation times and the fermentation temperature of the bread α do not deviate appreciably from breads without pomace content *

Bread of variety B has a fermentation time of 40 minutes,

In the case of bread type C, a reduction in the fermentation temperature to 28 ° C. was achieved in comparison to the previous bread-making period of a consistent fermentation time.

Example 4 and 5 ; , yV-γ-Vr ^; t:; - ' ^:; -V ^ V ^{; :;} V ^ ^: iV _v V ^ V '. : ':'; -oy '· ' -ν - /. /: · '·'-.:; ^: '

Tile In the case of spelled eggs, a fruit ricotta [- and a simple raspberry ^ also for cake ©: ^^^

for Einback »- - '."^;"' j ^v ' ^:: -:":' -. V " ^: v"; - · ',. ^ ¹ - ^r - ^: ' ^: -. ^ - _v '. ^{v :;} · ^;; '^{; :: /} -''"^; - ^{'-U v} ^^ •' ^{i '^:;} - · "- ^: ' ^: ^:; -'">'. - · - ^; ; ^. ·· ^: ': ^;: /. ^: - In the second Bactcprozeßί (roasting process) "ground further reduces the Wasserahteile; urväl · '| p ^ t- i.Wlü l ^ roinas ^ tp ^ fe- formed,

': / ·;,; · ;; ',': ".;'·'.. · /": / ''. ' i-lo "^' - | F * rü.ch; t? w ^: i ^ b; 0'c '. \

^; Wheat flour ·, / ^ klebörs ^^ v / ^^; \ _: ^y \ / 60, Ö '· %'. , ..: '.' ,

Ap f el'tr ^ s ^: term _; ehl · ] M- ^ 0 ;; m! / ir ^^ fe'S: ^ J '^;; _Ϊ. _; ; ; -:.;. ;;;: ^; 1, 2 ×; %: ;; .. V _': · .- ^...': ^ 'Krist Too sufferers; '^ r "' v '^ vr ^ vV ^ i ^^ B ^^^^' ·,. ' 9.2% ': / "..' - ', ::

B _: utter _; voeder .; ^; r; iw | Ma;; yb a t ^J '"· ΐλ'r ^. ^ A ^ -SMv ^ -'V" · ν ·: - ^v "v '^;' 6,, 0-

Äpf el ^ ZBlrnehkori ^ nit ^ ra ^:, ;; Vj ^^ .;> λ ^ Τ ^ | ^ 5 ^ ;; ^Λ ';;'..;'V,;. ^: 'θ, .5; ^ 'i'_; - ^; >. '';yiias; s he · ;. ; _:; , V; ^ 4-lv; VS V ;;?

In spring twine.-_. vsr ^ _: i ^ i ^; ii ^ iri ^: ^^^^ - ϊ.'β ^ τώβ'ίΐϊ. ^ "'t>^;ieöo;ridö" r ^ _: zürn -Erzielen: ..deT ^ Frqchtno-te ejin-g ^ e ^ tzif "V -: ^_-:; '- ^ V ΨΪΜ- ^ t ^^ v: - ^: ''''' V. ' ^.: V Ί ^{'-,::' [{} '? .In Einfachzwif.bieL.ofe .'- ^ ^ IJT pff ^^' ^ j ^ * - V "^ if ^^; ^ - ^e: r ^! | i; 4 »H ^ Äiit.'öϋ ^.: .. ^: .1 ^ r ^ 'o-rirci ^ rW.: ^ ^:

; ^: , too ^? r ^ ei ζ e _: nm ehl: su b ^ t; it! i ^

: B; e.example -:?. 6 ... / and · -; 7 :. ' ^. ^: l ^ '^ t-,' ^ cCl ^ BL · :: ^ V: | ^{:; ';;'} 'V;V' V v ^ V; _V; ^'':

This ..Beisρί- ^ _ί%. ^ ^ IgeW Hiifi-he ;;; WÖ ^ i ^ -Tt-Wiiiip ^ - 'i # f> * i /'βί'ίί'^'Kokete'ig-" . ^· '

• wheat flour pastry biscuit Apple pomace flour 45.0 % 40.0 % butter or margarine 1.0 % 2.8 % sugar 31.0 % 28.0 % Vo11ei 15.6 % 14.0 % Aroma 4.5 % 10.0 % brawn, instinctive means 1 * 0 % £ 0.3 cocoa 0.1 % 0.3 % _ 3.5 a

In shortcrust dough, especially with sponge batters or machine-shaped shortcrust doughs, better dimensional stability and a good pore appearance are achieved *

The supply of crude fiber with the pomace flour reduces the energy value is very high in general at fine bakery and confectionery.

Example 8 and 9

Examples 8 and 9 show formulations for agitating and tart pies, ie. Formulations for stirred and beaten masses with physical or chemical loosening »

Riihrkuchen Biscuit cake % 12.0 % 40.0 15.0 % - % 2.0 % 5.0 % 22.0 % 19.0 ta 22.0 % 19.0 ty 21.0 % 8.8 % - 9.8 % 0.5 % 1.5 % 2.0% 1.0 % _ 0.3

Wheat flour wheat powder apple poppy butter or margarine sugar

whole egg

Liquid milk / water baking powder milk powder Ap f el- / ^B: L ^r nenkonzentrat

Cocoa 0,5 %

These recipes can be used for special stirring and sand masses. Due to the high proportion of up to 5 % pomace flour, especially apple porridge flour, the cakes receive a slightly darker crumb color, which emphasizes the special character in addition to the strong taste.

Oei sand masses with cocoa content is recommended only because of the fruit note a small use »

Example 10 and

In a prepared in a conventional manner poppy seed 15 % apple pest flour are incorporated.

10 % of apple-pomaceous flour is incorporated in a raspberry coating

In both cases, the relative proportion of poppy or apple rasp mass is reduced by the amount of incorporated Apfeltresterraehls.

Claims (4)

tPvFINDUNGSANSPRUCH 1 »Process for the production of pastry and confectionery« characterized in that that pomace dried and milled finely ground into baking and confectionery are incorporated, said maximum percentage of pomace powder is 20%, based on the finished product or a maximum of 30 %, based on the rye / wheat content, · 2 · procedure according to point 1,
characterized by that for the production of bread, 9 % (based on the finished product) or »20 % (based on the rye / wheat content) of dried and ground pomace, preferably apple pomace or pear-pear mixtures with a dominant portion of apple pomace 3 »Method according to items 1 and 2,
characterized by that with the same fermentation power, equal fermentation time and from 0 to 20 % (based on the wheat / rye content) increasing apple blast meal use, the fermentation temperatures are linearly reduced from 32 to 27 ^° C. * 23FEB 1983 * 071138 4. The method of item l and 2 »characterized in that at the same fermentation power, constant temperature of 30 ⁰ C and from 0 to 20 % (based on the wheat / ^R ° ggenanteil) increasing Apfeltrestermehleinsatz the fermentation times, following a non-linear curve to be lowered from 50 to 40 hints, 5. The method according to item 1, characterized in that for the production of biscuit and cake doughs a maximum of 12 % (based on the wheat content) apple pear meal or apple pear pomace blends are used, the percentage of fruit onions at a maximum of 12 %, in single rye 3 % maximum and cake doughs preferably 5 % , 6. The method according to item 1, characterized in that for the production of Mürb- or Keksteigen maximum 10 % (based on the wheat flour content) of pomace, preferably apple pomace, are used, 7 * Method according to item 1, characterized in that the door is the production of agitating or sand cake, ie. for stirred and beaten masses with physical or chemical loosening maximum 12.5 % (based on the proportion of veices) apple pomace or apple-pear-pomace mixture may be used « S, method according to item 1, characterized in that in coating and filling compositions a maximum of 15% by weight (based on the respective covering or filling compound) are used pomace, are used depending on the coating or filling compound and the desired flavor note core and / or berry fruit pomace. 9. Method according to item 1 and 2,
characterized by
that the bread is made in loaf form *