DD233484A1 - METHOD FOR PRODUCING BLOCKED BAKERY PRODUCTS - Google Patents

Abstract

The invention relates to a process for the preparation of loosened Baeckereierzeugnissen, preferably of Blaetter- or Danish pastry dough. The aim of the invention is to reduce the associated in the production of these products with the incorporation of Ziehmargarine high technological and manual effort significantly. According to the invention, this is achieved by using water-containing fat powder in the production of baking dough and preparing according to the all-in method.

Description

Field of application of the invention

The invention relates to a process for the preparation of loosened bakery products, preferably of pastry or Danish pastry.

Characteristic of the known technical solutions

Puff pastry and Danish pastries are bakery products made by physical, physical and biological relaxation. The physical relaxation comes about by a special shortening, z. B. Ziehmargarine, is incorporated into the dough, then present as a release material and can be the resulting during the baking process steam in the dough act as a loosening agent. Depending on the introduction of the Ziehmargarine in the dough, the shortening is in layers (French or German method), in small cubes (Dutch method) or with flour strewn (all-in method) before. From the various processes, the variety of loosening results (uniformly layered, uneven, bubble-shaped). In the case of puff pastry pastries, the loosening takes place only physically, in the case of pastry dough pieces yeast is added as a further leavening agent.

The production of the o.g. Products according to the known methods requires a high procedural or manual effort, which is the greater, the higher the degree of loosening is desired.

Furthermore, due to the required special baking properties, complicated and expensive process steps are required for the preparation of the necessary baking fat (Ziehmargarine).

Object of the invention

The aim of the invention is to carry out the production of puff pastry and / or Danish pastry products with significantly lower technological and manual effort.

Explanation of the essence of the invention

The invention has for its object to provide special conditions for the preparation of batters that allow the production of loosened bakery products, preferably puff pastry and / or Danish pastry products, without Ziehmargarine.

According to the invention, the object is achieved in that the production of physically loosened bakery products possibly in conjunction with other relaxations, such as biological relaxation, is carried out in such a way that water-containing fat powder is used in the baking dough production.

The fat powder is removed by a suitable method, e.g. As spraying or scaling, made from a water-in-oil emulsion. After completion of the fat crystallization, the mixing of the fat powder with a dry product required in the finished product, z. As flour and / or starch.

The preparation of the leaves or Danish pastry dough, starting from a recipe chosen for the type of biscuits, using the fat powder dry mixture according to the all-in process. The quantity addition of the fat powder to be added is varied depending on the desired relaxation.

The kneading process must be carried out in such a way that the fat particles are retained in their crystalline form.

The further processing of the dough into ready-to-bake dough forms can be carried out in accordance with the known processes without the "pulling or touring" process step. a uniformly relaxed one

Pastry scored. -

embodiment

Preparation of a puff pastry using hydrous fat powder

-2- / Zo TU

recipe

Wheat flour 1.0 kg

Fat powder 0.75 kg

Water 0.50 kg

Salt 0.045 kg

The fat powder consists of:

SbI. Hard fat (45 ° melting point) = 85%

Emulsifier (mixture of mono- = 2%

undDiglyzeriden)

Water = 13%

Manufacturing process: Spraying Grain size: 250 μ

Following the preparation of the fat powder, a wheat pulp-fat powder mixture (mixing ratio 1: 0.75) was prepared.

dough

The dough preparation was done by mixing and kneading the raw materials

Wheat extract flour-fat powder mixture 1.75 kg

Water 0.50 kg

Salt 0.045 kg

in a rotary lever kneader.

-Teigtemperatur: 16 ⁰ C

- kneading time: 4 min

The dough preparation was followed by a dough rest of 15 min. Then the dough was rolled out on a plate and split.

Dough size: 100 mm χ 50 mm

Dough thickness: 5 mm

The baking process was carried out in a laboratory oven at a baking temperature of 200 ° C-220 ° C until a golden yellow color of the pastry occurred.

Claims (6)

Invention claim: 1. A process for the preparation of physically and in combination with other loosening loosened bakery products for the production of preferably puff pastry and Danish pastry products, characterized in that a hydrous crystalline fat powder mixed with an It. Formulation of the baked goods intended dry matter mixed and the fat-dry mixture with the addition the rest of the recipe ingredients is processed into a dough and that the crystalline form of the fat is retained until the baking process. A method according to claim 1, characterized in that the fat powder is removed by a suitable crystallisation process, e.g. Spraying and / or scaling, from a water in oil emulsion using a suitable emulsifier or emulsifier mixture is prepared. 3. The method according to claim 1 and 2, characterized in that in the fat powder 10-40% water, preferably 10-15% water, is included. 4. The method according to claim 2, characterized in that the fat particle size is at least 150μ, preferably 250-350μ. 5. The method according to claim 1, characterized in that the mechanical stress of the dough and the dough temperature are selected so low until the baking process that the crystalline form of the fat is maintained until the baking process. 6. A method according to claim 1, characterized in that the dough consistency can be varied from kneading to dressable.