DD226475B1 - METHOD FOR PRODUCING A GRANULATED DRY SURFACE - Google Patents

Description

Exemplary embodiments.

Example 1 Production of Granulated Dry Sourdough Using Rye Meh!

In a fluidized bed granulator 25kg of rye flour I are introduced and moved evenly in the air stream on the swirling rye flour 100 kg of sourdough with a water content of 65%, therefore a dough yield of 285, and sprayed to a pH of 3.6 The leavening encases the Flour particles, while the water is evaporated in the air stream. Granules are produced which are very free-flowing

The temperature of the drying supply air is adjusted so that the temperature in the fluidized bed 20 36 ° C, preferably 28 "C amounts The granules are dried to a final moisture content of 5 15%

Example 2 Production of granulated dry sourdough using rye flour and wheat flour 60 kg of wheat flour and 17.5 kg of rye flour are introduced into a fluidized bed granulator and a swirling state is added in the air flow m. Wheat and rye flour are uniformly mixed. 254 kg of sourdough are added to the whirling flour particles a water content of 71%, that is a dough yield of 350, and a pH of 4 0 sprayed on The sour dough envelops the mixed flour particles, while the water evaporates in the air stream There are very free-flowing granules

The temperature of the dry supply air is adjusted so that the temperature in the fluidized bed is 36 ° C. The granules are dried to a final moisture content of 14%

Example 3 Preparation of granulated dry sourdough using rye flour 50 kg of rye flour are introduced into a fluidized-bed granulator and placed in a swirling state in the air flow. 230 kg of sourdough with a water content of 57%, ie a dough yield of 230, and a pH value are added to the swirling flour particles. Value of 3.3 sprayed on The sourdough encases the rye flour particles while the contained water evaporates

There are good free-flowing granules

The temperature of the dry supply air is adjusted so that the temperature in the fluidized bed 30 ⁰ C amounts The granules are dried to a final moisture content of 15%

Claims (4)

1. A process for the preparation of a granulated Trockenensauerteiges, characterized in that in a fluidized bed granulator rye flour and / or a mixture of rye and wheat flour is entered, a prepared in a known manner sourdough with a dough yield of 230 ... 350 or a water content of 57 ... 71% is sprayed onto this template while reaching a product temperature of 20 ... 36 ⁰ C and the resulting granules are then dried to a final moisture content of 5 ... 15%. A process according to claim 1, characterized in that the sourdough to be sprayed is prepared by using a fresh-sourdough dough and / or by using one or more remonstrated lactic acid bacteria strains. 3. The method according to claim 1, characterized in that sourdough whose fermentation at a pH of 3.3 .. 4.0 was canceled, is supplied. Field of application of the invention The invention relates to a method for producing a granulated, biologically active dry sour dough for rye, rye and special bread The dry period, which is reactivated by being whipped with water, can be used in the bakery industry, but it is particularly suitable for small consumers and Sonderbedarfstrager Characteristic of the known technical solutions Due to its good storage life dry seasoning is mainly used by special needs and small consumers but also in the Backwa ren industry to bridge production peaks and production problems in the Sauerteigfuh tion There are numerous methods for the production of dry sourdough known in DE-OS 2039552 and GB-PS 1468925 GB-PS 2009583 and US Pat. No. 4,034,125 describe processes for the preparation of dry-acid mixtures which are prepared on the basis of chemical oxygenating agents and their combinations with chemical loosening agents, swelling and binding agents and / or dry yeast. The disadvantages of these ready-to-use mixtures are that they are only For direct dough handling or m combination with biological sourdough guides a continuation of the Anstellgutes is not possible when using these ready sour dough mixtures, also the full range of aroma components ejiner biological Sourdough guide not reached In DE-AS 2611916, DE-AS 264/457, "5lerD € -OS 1017575 and US-PS 4140800 and US-PS 4238512 are described processes for the preparation of biologically active Trockertsauer, which are characterized in that the leaven using special The sourdough is further processed using the vacuum fan drying to dry sourdough. The processes are bound to the use of special microorganism cultures and require a high cost and equipment expenditure. In the AT-PS 360460 a process for the production of Trockensau He described, which is characterized in that a sour dough after termination of the fermentation at the same time predrying is granulated The granules are dried in an eddy current This method has the disadvantage that granulation with predrying and actual drying to desired final moisture in separate process tufen and thus require high expenditure on equipment Object of the invention The aim of the invention is the production of a granulated, biologically active Trockensauerteiges Here, the goal is especially for reducing the technical and technological effort then, compared to known methods to obtain a biologically active granulated dry sourdough, which is well dosed, grouted over a long shelf life and after a short time Reactivation time can be used for both the sourdough leadership and the dough preparation Explanation of the essence of the invention The invention has for its object to provide a process for the preparation of granulated dry sour dough, which ensures that when reducing the energy consumption, material requirements and manpower over known methods, a biologically active drying time can be produced with defined properties by reactivation with water Full sourdough or dough can be processed It has been found that a sourdough prepared in a known manner, without losing its biological activity, can be dried or granulated when it is granulated and dried together with milled grain products » The essence of the invention is then that in an fluidized bed granulator on pulverulent cereal milling products, such as rye flour or a mixture of rye and wheat flour, an aqueous sourdough mixture is sprayed It is a sour dough with dough yields of 230 350 and a pH of 3, 3 4.0 used In the fluidized bed granulation of powdery milled grain and sourdough particles while drying takes place amounts to the granule temperature while a maximum of 3O ⁰ C The particular advantage of the process is that the process steps mixing, agglomerating, and drying, while maintaining the biological activity of the sour dough, are carried out in one operation. Another advantage of the process is that conventional or continuously produced sour doughs with dough yields above 230 without further Processing can be sprayed directly By selecting specific process parameters, ausb B yielding by varying the dough, the I eh I share in the dry period can be dosed so that when reactivated no refreshing with flour Due to the gentle nature of the drying, aroma losses and the damage to the sourdough microorganisms remain low. The dried acid dough produced according to the invention can be readily metered and preserved without cooling. It can be used after reactivation with water to produce doughs of high quality