DD213587B1 - PROCESS FOR THE PRODUCTION OF BREAD - Google Patents

Description

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TITLE OF INNOVATION

Process for making bread

FIELD OF THE INVENTION

The invention is applicable to both industrial and artisanal bread making »It is suitable for continuous and discontinuous processes.

CHARACTERISTICS OF THE KNOWN TECHNICAL SOLUTIONS

For the production of bread, a number of methods are known. They have a high use of high-energy cereal products and a low fiber content »

Furthermore, methods for the preparation of bread with additives are known, these additives have predominantly dietary and flavor functions. These breads are known, for example, as aniseed bread, buttermilk bread, fennel bread, garlic bread, cumin bread and herb bread, to name but a few.

Thus, with the DE-CB 30 13 348 a bread with a green flour additive and with the DE-OS 28 36 285 a herb bread proposed.

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

Thus, DO 170 044 proposes a process for the production of bread from grains and legumes.

It has also been proposed by DR-PS 730 844 to produce a bread dough using a Teigbeischlages from potato products.

It is also known to produce reduced energy bread. "In this bread are hydrocolloids, such as e.g. Pectins or cellulose derivatives, incorporated as fiber «

With the DE-OS 20 36 605 a diet bread and a process for its preparation has been proposed according to which polygalacturonic acid is used for the production of bread «

Breads with additives have to fulfill exclusively nutritional and sensory requirements.

Processes according to which wheat and / or rye flour fractions are substituted by other cereals or cereals generally result in a higher technological expenditure. The energy value of the bread produced after that is not reduced. Low-calorie bread, on the other hand, has at least 10 % lower energy value than comparable bread. «

Breads with potato products have due to their high

Strength share a generally higher energy value than

Pure cereal breads "Technologically they behave indifferently.

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.

It is also known that the process of bread making, due to the setting and leaving the sour dough, by the tire let the dough and the shaped bread roll ring is relatively expensive. For the individual types of bread with the different additives, there are technological differences, which did not lead to much more rational solutions.

This complex process of bread dough preparation has a high mechanical complexity result. In the batch process, e.g. for the approaches, dough boiler in large numbers needed, which in turn immediately reduce the available production area.

Energy side, this process is also unfavorable, since the temperatures of the bread dough of more than 30 ° C must be guaranteed.

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, however, have energetically unfavorable heat transfers, which in turn require a higher energy input, that is, longer baking times.

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 bread, which should have nutritionally favorable characteristics. "In particular, the grain content should be lowered and the fiber content should be increased. The consumption of the bread is to be extended; that is, it should keep fresh for longer. At the same time, the economic losses due to a high rate of bread consumption are significantly reduced.

In addition, the technological process should be made more rational by saving machine technology and production space «

DISCLOSURE OF THE INVENTION OF THE INVENTION

The invention has for its object to develop a process for the production of bread, after the products with reduced energy value, higher fiber content and novel rust or flavorings can be made «

It should be reduced in the bread with at least the same baking capacity and the same total acidity of the sourdough content · The baking ability of rye flour 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 making the bread alternatively stable in form of loaf bread or bread ". This means that the use of baking ovens with energetically unfavorable heat transfers and longer loaves of baking time should be avoided can.

It is a further object of the invention that the method can be carried out both continuously and discontinuously using the mechanical equipment available in craft and industrial companies. "

This object is achieved by incorporated in the Teigansatz for bread, based on the rye ZWeizenanteil, ι% to 20 % dried and very finely ground pomace and then with constant fermentation either

- In a linear function of the increasing proportion of pomace with a constant fermentation time a constant fermentation temperature in the range of 31.75 ° to 27 ⁰ C is maintained

- a constant fermentation time in the range of 49.75 to -40 minutes is maintained in a nonlinear dependence on the increasing proportion of pomace at a constant temperature of 30 ° C

Preferably, apple pomace or apple-pear-pomace mixtures are used, wherein the proportion of apple pomace predominates.

According to the inventive method for the production of bread with Trsstermehlanteil, in particular with Appletresteranteil or with apple-pear-pomace component, 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

^{Tomato blubber meal Yielding} temperature (% of wheat / ^{rye content} ) ( ⁰ C)

1 31.75

4 31

8 30

12 29

16 28

20 27

A further increase of the pomace flour portion does not allow the further lowering of the fermentation temperature.

Table 2

Same fermentation power at constant temperature of 30 ° C and different use of apple pestle flour and varied fermentation time:

Fermentation Meal Particle Fermentation Time · (% of Vever / Rye Content) (min)

1 49.75

4 49

8 47

12 45

16 42

20 40

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

587

Despite this reduction of the sourdough content, the degree of digestion is increased and the digestion time of the whole rye shortened. In addition, the fermentation process is accelerated by the proportion of fermentable sugar in the porridge Lowered fermentation temperature ·

The breads produced according to the invention trigger a novel, sensory and pleasant reception by their rust and flavoring substances. The use of pomaceous flour, in particular apple pomace, which has been used only for pectin production and as feed for decades, makes the bread makers a process recommended by which economic grain savings can be achieved in unprecedented amounts "

Thus, the savings per ton of bread is 90 kg of rye flour · This corresponds on average to a reduction in the use of grain in bread by 20 % * -

The bread produced by the proposed method has the further advantage that over a period of at least 6 days it has its properties, i. E. · The comparative values according to TGL 3067 are for whole rye bread and chopped bread for 4 days, for mixed rye and mixed bread for 3 days. «This in turn ensures that the loaf bread can not be eaten unpackaged during this period and this in turn has the consequence that the disposable rate for bread is lowered · The production as a loaf of bread also has the advantage that the packaging previously required for special bread can be dispensed with «

5B7

The proposal of a more rational technological process, the number of dough vessels for the Grundsauerbereitung is reduced and this in turn has a reduced footprint result "The fermentation times or · periods of dough rest are shortened · At the same fermentation times, the fermentation temperature can be lowered.« This optional shortening of fermentation times or Lowering the fermentation temperatures enables a technological variation in accordance with the conditions in operation ·

In contrast to pectins, which change their properties during the baking process, the pomace still retain their properties during the baking process.

All breads produced by the proposed process have in common that their energy value is greatly reduced. They are therefore of particular nutrition-physiological value. "

AUSFOHRUNGSBEISPIELE

The invention will be explained below with reference to three exemplary embodiments.

Example 1 to 3

These 3 examples show formulations of bread types A, B and C with different apple-pulp content ·

Sourdough rye flour water

loaf A Bread B loaf (31.8 %) (28.0 %) (25.0 20.0 % 17.5 % 15.6 11.8 % 10.5 % 9.4

Obtain: water 31.8 - 1.0 dough 5.0 Apple pomace flour 10.0 Wheat flour gluten rich 21.5 Wholemeal - Wholemeal flour 1.2 yeast salt 0.4 fruit concentrate 0.6 Apple 42.5 pear

Bread A bread B bread C

28.0% 25.0%

9.0% 15.0

6.0% 12.0

6.0% 6.0

19.7% 10.0

0.2% 0.3

1.2% 1.3

0.2 %

0.3% 0,3,44%

45 .1 % 115 .0 % 15 "O %

Dough incl. Sourdough 114.0 % 114.0 % Baking & Processing Loss 14.0 % 14.0 %

100.0 % 100.0 % 100.0 %

The process of sourdough and dough guidance takes place in a known manner, wherein the fermentation times and the fermentation temperature of bread A do not differ appreciably from breads without pomace content.

Type B breads have a fermentation time of 40 minutes

In the type of bread C lowering the temperature of fermentation was reached at 28 ⁰ C at relatively constant to the previous bread production fermentation period.

Claims (2)

PATENT cLAIM 1 · Process for making bread characterized by « that is related to the Teigansatz "to 20% to the dried rye / 3 ¥ eizenanteil, 1% and incorporated finely ground flour Treeter and then at a constant fermentation performance
either - In a linear function of the increasing proportion of pomace with a constant fermentation time a constant fermentation temperature in the range of 31.75 ° to 27 ⁰ C is maintained; or - is maintained constant fermentation ranging from 49.75 to 40 minutes of non-linear function of the increasing proportion pomace at a constant temperature of 3O ⁰ C " 2 «Method according to claim Iv
characterized by that apple pomace or apple-pear Treetermischungen be incorporated with dominating Appletresteranteil 3φ method according to claim 1,
characterized by
that the bread is produced in loafed form freely ·