DD258935A5 - METHOD FOR PRODUCING RYE BREAD OR PRODUCTS ON RYE BREAD BASE - Google Patents

Abstract

The invention relates to a process for the production of rye bread or products based on rye bread or breads based on rye flour mixtures with other cereals or fine flours. The process according to the invention provides that the mixture from which the bread dough is prepared contains from 0.5 to 6% by weight, in particular from 1 to 4% by weight, of a finely divided composition consisting of an extruded milled cereal. The composition is incorporated in the mixture from which the bread dough is prepared and gives the finished bread a better taste and a pleasant color. A preferred composition is prepared from malted barley mixed with cow milk and lactic acid and incorporated in the dough in an amount of 2 to 3% by weight, calculated on the total dry matter of the bread mix ingredients. The extrusion preferably takes place at a temperature of 190 to 220 ° C, whereby the product is roasted to some extent. By extruding relatively crispy Koerner are obtained, which are optionally crushed and then incorporated into the dough mixture.

Description

Field of application of the invention

The invention relates to a process for the production of rye bread or products based on rye bread or breads based on rye flour mixtures with other cereal flours or fine flours.

Characteristic of the known state of the art

In the production of rye bread, during dough preparation, it is known to add a small amount of a flavoring composition which gives the bread a characteristic rye taste, a process is known for preparing a taste regulating composition called "rye power" and which is prepared by roasting or grinding The disadvantage of this is that the cereal product as a result of roasting can not lead to a differentiated attractive taste impression, since many taste components, eg acids, become inaccessible by that means other flavor components, such as spices, can be exploited However, this requires a long-lasting rust and fermentation process.

Object of the invention

The object of the invention is to provide a process for the production of rye bread or rye-bread-based products, with which compositions can be effectively produced which have a taste-regulating effect.

Explanation of the essence of the invention

The invention has for its object to provide a process for the production of rye bread or rye-bread-based products or breads based on rye flour mixtures with other cereal flours or fine flours, wherein all attractive flavor components are retained in a simple procedure.

According to the invention this object is achieved in that the mixture from which the bread dough is prepared, 0.5 to 6Ma .-%, in particular 1 to 4Ma .-% of a finely divided, consisting of an extruded malted grain composition contains.

Conveniently, the extruded malted grain carries a roast character. Advantageously, the malted cereal is selected from malted barley, malted wheat and malted rye and is preferably malted barley.

It is beneficial if the composition contains other ingredients mixed with the extruded malted cereal, such as a cereal flour or meal, a saccharide, a spice, an acid or an alcohol.

It is advisable if the composition contains the extruded, malted cereal in admixture with a feed acid, which is preferably selected from lactic acid, acetic acid, citric acid, malic acid, fumaric acid, tartaric acid, propionic acid, phosphoric acid and hydrochloric acid and the mass ratio between the acid and the extruded, malted cereals preferably in the range of 0.1: 100 to 5: 100, in particular in the range of 1: 100 to 4: 100 and for example between 2: 100 and 4: 100.

The further embodiment of the invention provides that the composition contains a spice such as cumin, aniseed or fennel or a spice herb or a spice or herbal extract and the spice amount preferably at most 20Ma .-%, more preferably at most 10Ma .-%, calculated on the Basis of the composition is.

It is also possible if the composition contains ethanol, preferably in an amount of not more than 8% by mass and in particular not more than 5% by mass, calculated on the basis of the composition.

In addition, it has been found to be beneficial if the composition contains a sugar such as glucose, fructose or sucrose, preferably at most 20% by mass, and most preferably at most 10% by mass.

According to another characteristic of the invention it is provided that the composition contains wheat flour in an amount of at most 30% by mass, for example at most 20% by mass and for example at most 10% by mass.

It should be noted that the composition contains extruded malted cereal in admixture with caraway and a leavening acid, which is preferably lactic acid or acetic acid, and the malted cereal, in particular malted barley mixed with about 2 to 8% caraway and about 1, 5 to 4% by weight of lactic acid or acetic acid, preferably about 3 to 6% by weight of caraway and about 2 to 3% by weight of lactic acid.

According to another feature of the invention, it is provided that the composition is incorporated in an amount of 1 to 4% by mass, for example 2 to 3% by mass, calculated on the basis of the total dry matter of the bread mix ingredients.

It has now been found that an effective flavor-controlling composition, rye bread or rye-bread based products (such as powders for preparing the Danish dish [a rye-bread and beer dish]) or breads made from rye-flour mixes with other coarse or fine ones Mills are baked, gives a rye character, can be prepared in a simple and very economical way by heating and extruding a product containing malted cereals. The breads mentioned may be both loaf breads and crispbread and cake rolls / long-life baked goods.

When the product containing the malted cereal is heated and extruded under conditions giving it a roast character, it is converted into a readily grindable product which has a characteristic strong rye taste and that, when it is a dough for making rye bread or bread from rye flour mixes with other cereal flours or fine flours added to the baked bread gives its own and desirable rye taste. However, it is also possible to carry out the extrusion under conditions in which a lower degree of roast is achieved, so that the resulting product is suitable for blending a light mixed bread, which is usually baked from rye flour mixtures with other coarse or fine flours. or malt flavor, but also according to another aspect of the invention, to a bread consisting mainly or exclusively of other coarse or fine flours than rye flour, such as Wheat flour is baked to give an interesting taste character.

Furthermore, it is provided according to the invention that a malted cereals having a water content of at most 12Ma .-% containing product is extruded at a temperature of 180-240 ⁰ C and the extruded product optionally comminuted

Extrusion (and simultaneous heating) is conveniently carried out in a temperature controlled extruder. At the lower extrusion temperatures in the range of 180 to 240 ⁰ C, the product obtained usually will be quite bright, so that it has a less pronounced or very low degree of roasting. It is suitable for incorporation into light, rye flour breads, where the rye flour is processed together with relatively large amounts of other cereal flours or fine flours. At the higher temperatures of this range, however, the product is "roasted" stronger, so that it gets darker in color, and can thus contribute to the staining of rye bread. A preferred temperature range is 180-230 ⁰ C, in particular 190-220 ⁰ C, but also the range of 180-210 ⁰ C is of interest.

The product recovered from the extruder consists of relatively crispy granules. In principle, the granules may be added as such to the dough, being comminuted during dough mixing (which is within the scope of the invention), but in general it is preferred to crush the granules in, for example, a hammer or disc mill.

The water content of the malted cereal used as starting material is of crucial importance for the properties of the product to be obtained. Thus, with a malted cereal content of more than about 12% by weight, the resulting product will not impart any appreciable rye or roast character to the bread to be baked. If the water content of the malted cereal is 8% by mass, in particular at most 6% by vol., The product is suitable for flavoring medium dark or dark rye bread varieties, while the compositions consisting of malted cereals having a water content of 8-12 Ma .-% are produced, especially for light mixed bread varieties, such as. B.

for bread made from rye flour or rye flour mixtures.suitable for other cereal flours or fine flours

The malted grain can be selected from malted barley, malted wheat and malted rye, with malted barley being preferred. The malted cereal may be added directly to the screw conveyor section of the extruder where it is comminuted or, alternatively, it may be milled in a hammer mill prior to entry into the extruder. It does not matter if the malted grain is put into the extruder as such or in a ground state. The malted grain may be essentially the only ingredient of the product that is heated and extruded, or it may be blended with other ingredients, often with minor amounts of other ingredients, to obtain interesting and attractive flavors.

Examples of other ingredients that can be extruded along with the malted cereal are a cereal flour or meal, a saccharide, a spice, an acid, or an alcohol.

In particular, the malted cereal may be combined with a suitable edible acid such as lactic acid, acetic acid, citric acid, malic acid, fumaric acid, tartaric acid, propionic acid, phosphoric acid or hydrochloric acid.

When an acid, such as lactic acid, is mixed with the rolled cereal, for example malted barley, the weight ratio between acid and malted cereal is typically in the range of 0.1: 100 to 5: 100, more preferably in the range of 1 : 100 and 4: 100 and for example between 2: 100 and 4: 100.

To obtain interesting different flavors of the bread, the product to be extruded may contain a spice such as cumin, aniseed, fennel or a spice herb, or a spice or herb extract. In general, it is preferred that the amount of the spice is at most 20% by mass, preferably at most 10% by mass, based on the product to be extruded. The spice can be used in its normal form or as an extract.

Another interesting flavor variant can be achieved if the product to be extruded contains ethanol, which may optionally contain a spice extract as explained above. Usually, the amount of ethanol is at most 8% by mass, in particular at most 5% by mass, based on the product to be extruded.

The product to be extruded may also contain a sugar such as glucose, fructose or sucrose, preferably in an amount of at most 20% by mass, preferably at most 10% by mass, based on the product to be extruded.

It is possible to mix the malted grain with a cereal meal or fine flour before extruding. The other grain may be rye, but it is also possible, for. For example, to use wheat flour, especially when the extruded product is to be used for white bread or light mixed breads. Thus, the product to be extruded may contain wheat flour in an amount of at most 30% by mass, particularly at most 20% by mass, and e.g. not more than 10Ma .-%, based on the product to be extruded.

A particularly interesting and presently preferred flavor of rye bread is achieved when the product to be extruded contains malted barley in a mixture with cumin and a food acid, preferably lactic acid or acetic acid, especially if the product to be extruded is malted barley in a mixture of about 2%. 8Ma .-% caraway and about 1.5-4Ma .-% lactic acid or acetic acid and preferably about 3-6Ma .-% caraway and about 2-3Ma .-%, lactic acid, based on the product to be extruded, comprising.

In the present application and claims, the term "roasted" with respect to the extruded product indicates that the product is darker than the starting mixes A method for determining the degree of roasting is the measurement, the reflection parameter, described in detail in Example 6 L * a * b *. If the extruded product is to be used for medium dark or dark rye bread varieties, a value of L * of at most 60 according to the measuring method described in Example 6 is generally preferred.

The process of the present invention is preferably used in bread mixes in the same manner as other powdered ingredients, for example, powdered "precooked starch", which are commonly added in batter mixes. Typically, the composition is applied in an amount of 0.5-6Ma. %, in particular 1-4% by mass, for example 2-3% by mass, calculated on the total dry mass of the bread mix constituents, dough preparation and baking of the bread are carried out in the usual manner the other mentioned products is used.

Thus, when the composition is used for rye-bread-based products, such as powders for the preparation of "ll-brd", it is incorporated in an amount of 1-3 mass% of the total powder mass, a typical "Hebrd" powder is composed of 68% dry, ground rye bread, which may optionally contain the product according to the invention, 14% of lumpsugars and 18% of malt beer powder together.

If desired, the incorporation of the composition of the invention into the bread mixes may be carried out in conjunction with the incorporation of a baking aid described in EP-P 0152843, that is, a composition obtained by heating and extruding a mixture of cereal flours or flours or a starch and a Vegetable pulp is made, done.

embodiments

The invention will be further explained by the following examples:

example 1

In a Creusot-Loire, France, provided extruder type BC45, which consists of a with a rotation speed of 180U min ^"1-rotating twin screw and 2 mouthpieces having a diameter of 4 mm, with a portion of the twin screw cooled by a cooling water jacket and the At a rate of 28kg / h, a mixture of 2.2% 86% lactic acid and 97.8% ground malted barley (the barley used in this and all following examples) is heated to the mouthpieces nearer the mouthpiece was Munich malted barley with a water content of 4.4Ma .-%, which was determined according to the "standard method of grain, flour and bread," Moritz Schäfer, Detmold 1978, ICC Standard 110 [in this method, the malted barley several hours heated at 135 ° C and after cooling, the loss of mass is determined], namely, the malted barley through an inlet funnel to equipped with two screws to convey the malted barley, and the lactic acid was passed through a pipe to the twin screw.

The temperature in the screw conveyor section of the extruder was maintained at 21O ⁰ C.

The obtained crispy, curled, dark brown granules were ground in a hammer mill to a finely powdered product.

The powder had a strong typical rye bread taste. A comparative product made in the same manner from 2.2% 86% lactic acid and 97.8% rye flour did not have the characteristic rye bread flavor

Example 2

In the same manner as described in Example 1, a composition was prepared by extruding and heating a mixture of 2.9% 86% lactic acid and 97.1% malted barley. The recovered product was pulverized in a hammer mill.

The product had a very strong characteristic rye bread taste.

A comparison product made from 2.9% 86% lactic acid and 97.1% rye flour did not have the characteristic rye bread flavor.

Example 3

In the same manner as described in Example 1, a bread flour admixture of 2.0% by weight of 86% lactic acid and 98% by weight of malted barley was prepared. The temperature in the feed screw section of the extruder was maintained at 220 ⁰ C.

The extruded, curled, dark brown granules were ground to a powder in a hammer mill. The product had a strong characteristic rye bread flavor.

The rye bread was prepared in the following way:

41% by weight of rye flour were mixed with

10% by weight of rye grains,

41% by weight of wheat flour,

0.3% dough acidifier (a mixture of 4.5 parts by weight of citric acid, 4.5 parts by mass of malic acid and 1 part by weight of calcium acetate),

2ma .-% salt,

1.7Ma .-% fully hardened vegetable fat,

Ί% by weight of a finely divided composition prepared by heating and extruding a mixture of 40% by weight of rye flour and 60% by weight of wheat bran as described in Example 1 of EU-PA No. 0152943, and 3% by weight of the above described powdery product.

1 000 g of this mixture was mixed with 20 g of yeast and 500 g of water. The dough was left to stand for an hour and then put into a baking pan, where it could go for another 30 minutes. It was then baked for 1 hour in a preheated to 230 ⁰ C oven, the temperature during the baking time was gradually reduced to 180 ⁰ C.

The finished bread had a pleasant, typical brown rye bread color and a characteristic rye bread taste, cut well and had good bulk properties.

Example 4

In the same manner as described in Example 1, a bread flour admixture of 2.0% by weight of 86% lactic acid and 98% by weight of malted barley was prepared. The temperature in the auger section of the extruder was maintained at 180 ⁰ C.

The extruded, curled, light brown grains were ground to a powder in a hammer mill. The product had a strong characteristic rye bread flavor.

The bread was prepared in the following way:

20% by weight of rye flour were mixed with

72% by weight of wheat flour,

0.2% dough acidifier (a mixture of 4.5 parts by weight of citric acid, 4.5 parts by mass of malic acid and 1 part by weight of caclium acetate),

2% by mass of salt,

2.5Ma .-% fully hardened vegetable fat,

0.7% by weight of a finely divided composition prepared by heating and extruding a mixture of 40% by weight of rye flour and 60% by weight of wheat bran as described in Example 1 of EU-PA No. 0152943, and 1.0 % Sugar, and

1.6Ma .-% of the powdery product described above.

This mixture was mixed with yeast and water in exactly the same manner as described in Example 3, allowed to settle and baked.

The finished bread had a pleasant, characteristic and typical rye bread flavor and continued to cut well and had good bulk properties.

Example 5

In a larger extruder of the same type as described in Example 1, a bread and blend composition was prepared by extruding malted barley. The temperature in the screw conveyor section of the extruder was maintained at 205-210 ° C, a small amount of water was passed through a pipe into the twin screw as needed to maintain the temperature within the specified range.

The extruded, curled, dark brown grains were crushed to a powdery product. The product had a strong rye bread flavor.

The rye bread was prepared in the following way:

35% by weight of rye flour were mixed with

12Ma .-% rye grains, ·

43mA. -% wheat flour, - '

0.3Ma .-% dough acidifying agent (a mixture of 4.5 parts by mass of citric acid, 4.5 parts by mass of malic acid and 1 part by weight of calcium acetate),

2ma .-% salt,

1.7Ma .-% fully hardened vegetable fat

1% by weight of a finely divided composition prepared by heating and extruding a mixture of 40% by weight of rye flour and 60% by weight of wheat bran as described in Example of EU-PA No. 0152943, and 3% by weight of above-described powdery product.

This mixture was mixed with yeast and water exactly as described in Example 3, allowed to settle and baked.

The finished bread has a pleasant and characteristic typical rye bread flavor, cut well and had good bulk properties.

Example 6

In the same manner as described in Example 1, a series of compositions of malted barley (unground) and various flavoring additives were prepared. The additives were added to the malted barley in the amounts indicated in Table 1 below to give a total of 100 mass%.

The temperature in the screw conveyor section of the extruder was maintained at 21O ⁰ C.

The recovered product was ground in a hammer mill. The reflection parameters were measured on the product by means of a Minolta Chromameter II Reflectance according to the L * a * b * method (CIE [Commission Internationale de l'Eclairage] 1776).

The value L * denotes the light component, the value a * (from -60 to +60) the green / red component and the value b * (from -60 to + 60) the blue / yellow component of the color.

Table 1

Influence of the various additives of malted barley on the color of the extruded product

Reflection parameter of the extruded product L * a * b * · additive Quantity in% 59.82 +2.07 +20.94 wheat flour 10 62.16 + 1.82 +21.75 20 63.62 + 1.61 + 22.29 30 54.72 +2.57 + 17,85 Caraway seed 2 54.12 +3.02 + 18.55 acetic acid 2.5 Caraway and 5 56.87 +2.57 + 19,30 lactic acid 2.5 57.47 +2.09 + 19.49 ethanol 3.8 54.54 +2.76 + 18.28 honey 5 58.18 +2.83 + 21,40 syrup 10.1 68.11 +0.84 +26.50 26.4

The caraway was ground and used as a powder.

The syrup was "Nr.3 TREACLE" cane sugar from Täte and LyIe refineries with a dry matter content of

83-84%. · · /

The additives were added to the malted barley in the concentrations set above to give a total of 100%.

As can be seen from Table 1, the values for L * of the finished products except the values for the product with the very high syrup content (26.4%) and for the products with a wheat flour content of 20% and 30% are within the preferred range for use in rye bread. The compositions with the syrup content of 26.4% and the high wheat flour content are suitable for white bread varieties.

Example 7

The influence of the extruding temperature on the color and other properties of the final product were investigated. Three bread flour blends were prepared in the same manner as described in Example 1 from malted barley (unground).

The temperatures in the screw conveyor section of the extruder were maintained at 19O ⁰ C, 210 ⁰ C and 230 ⁰ C.

The recovered product was ground in a hammer mill. The reflection parameters of the recovered product are listed in the following Table II.

Table II

Influence of the extrusion temperature on the properties of the extruded product

Temperature reflection parameter of the extruded product L * a * b *

19O ⁰ C 65.97 +1.60 +24.27

21O ⁰ C 53.46 + 2.66 + 17.73

230 ° C 53.25 + 2.80 + 17.29

From the L * values of the products obtained is clear that an extrusion temperature of 19O ⁰ C is too low to give the bread a sufficiently dark color for the rye bread making. However, the product is well suited for white bread varieties. The products produced at extrusion temperatures of 21O ⁰ C and 230 ° C have color properties that are well suited for rye bread, although the taste of the extruded at high temperature product is easily burned.

Example 8

The influence of the water content of the substances added to the extruder on the color of the extruded product was examined. Water was mixed with the malted barley (unground) to give the total concentrations shown in Table III. The product was prepared in the same manner as described in Example 1.

The temperature in the screw conveyor section of the extruder except for experiment 5b, in which the temperatures 235 ⁰ C, was maintained at 210 ⁰ C. The extruded product was ground in a hammer mill.

Table III

Influence of the water content in the starting materials on the properties of the extruded product

Experiment no. L * 1 2 3 4 5a 5b Water content in a * starting materials b * 4.4% 6% 8th% 10% 12% ⁺ ) 12% ⁺⁺ ) Coordinates of pH 55.8 58.08 61.76 65.98 71.12 70.79 L * a * b * + 1,90 + 1.87 + 1.81 + 1.48 +0.03 +0.44 % H ₂ O + 16.92 + 18.76 +20.78 +23.63 +24.56 +24.33 acidity 4.7 4.7 4.8 5.0 5.1 5.6 water content in the product 3.0 2.8 3.2 3.5 4.8 4.5

⁺⁾ At 210 ⁰ C ⁺⁺⁾ bei235 ° C

The water content of the malted cereal was 4.4%. Water was added to those listed in the table

Total concentrations added.

It is clear from the L * values in Table III that, if the product is to be used for the preparation of rye bread, it is more favorable to ensure a water content in the raw materials of at most 6%. However, a water content of up to 12% is acceptable when the product is used to make white breads.

It can also be seen that the extrusion temperature has no significant effect on the color of products

Has starting materials with a water content of 12%. Thus, the water content of the starting materials is an essential

Characteristic for the further use of the final product.

Example 9

The bread flour blends prepared as in Example 6 were used for the preparation of rye bread

 The bread was prepared from the following ingredients:

1 000g wheat flour 970g rye flour 40g yeast 4OgSaIz

7g dough acidifier (the composition given in example 4) 1280g water -

30 g bread flour admixture according to Example 6.

The ingredients were mixed in the usual manner, the resulting mixture was kneaded for 5 minutes at the lowest speed in a kneader KemprerSP15. This was followed by a ripening in the container for 40 minutes and then a fermentation time of 30 minutes at a temperature of 35 ° C in an atmosphere of 80% relative humidity. The bread was baked for 50 minutes in a oven preheated to 25O ⁰ C, during which the temperature was gradually reduced to 180 ^° C. during baking. The reflection parameters of the finished bread are listed in the following Table IV.

Table IV

Influence of the various additives to malted barley on the properties of the bread produced with 3% of the product extruded according to Example 6

additive

amount

Reflection parameter of the extruded product L * a * b * Remarks

wheat flour 10 49.88 +2.31 +21.16 ** 20 51,70 + 1.93 +21.78 # » 30 54.05 + 1.01 +22.02 Caraway seed 2 50.02 +2.13 +21.48 acetic acid 2.5 50.51 +2.05 +20.99 Caraway and 5 lactic acid 2.5 51.53 + 1.78 +21.08 ethanol 3.8 49.13 +2.21 +20.38 honey 5 51.16 +2.08 +21.34 syrup 10.1 52.73 + 1.22 +21.44 ** 26.4 55.42 + 1.02 +23.22

All the mixtures used gave the bread a pleasant taste, the bread cut well and had very good volume properties. However, the compositions marked "**" did not give the rye bread the proper dark color, but they are very well suited for the preparation of white breads The composition with caraway and lactic acid gave the bread a particularly pleasant and characteristic taste.

Example 10

Rye bread was made from the same ingredients and in the same manner as described in Example 9, except that the bread flour blends used were those prepared in Example 7. The reflection parameters of the finished bread are listed in Table V below.

Table V

Influence of the extruding temperature on the properties of the bread produced with 3% of the product extruded according to Example 7

Reflection parameter of the extruded product Temperature L * a * b *

54.18 48.97 47.50

+0.96 +2.22

+2.61

+21.93 +20.20 + 19.95

The bread baked from the bread flour admixture extruded at 210 ^° C. was the only rye bread in terms of taste and color properties. The use of extruded at a temperature of 190 ⁰ C product gave a loaf of bread with a lighter color than is acceptable for rye bread, but had an excellent flavor, while the use of extruded at a temperature of 230 ° C product a bread with an excellent color revealed, but tasted a little burnt. The bread cut well and had very good volume properties.

Example 11

Rye bread was made from the same ingredients and in the same manner as described in Example 9, except that the bread flour admixtures used were those prepared in Example 8. The reflection parameters of the finished bread are listed in the following Table VI.

Table VI

Influence of the water content in the starting materials on the properties of the bread produced with 3% of the product extruded according to Example 8

Experiment No. Water content in the starting materials L * a * b * 1 4.4% 2 6% 3 8% 4 10% 5a 12% ⁺ ) 5b Coordinates of L * a * b * 49.57 + 2.04 + 20.46 49.13 + 2.40 + 20.81 52.03 + 1.84 +21.08 52.65 + 1.59 + 22.40 56.66 +0.33 +21.97 57.19 +0.10 +21.47

bei235 ° C

The taste of the various breads was always very pleasant, regardless of the water content of the starting materials, although the composition with a starting material water content of 12% did not give the finished bread a roast character. With respect to the color of the finished bread, only the blending compositions containing less than 6% of starting materials imparted a sufficiently dark color to be suitable for rye bread. However, the remaining compositions are well suited for the preparation of white breads. The bread cut well and had very good volume properties.

Claims (22)

1. A process for the production of rye bread or rye-bread-based products or breads based on rye flour mixtures with other cereal flours or fine flours, characterized in that the mixture from which the bread dough is prepared, 0.5 to 6 wt .-%, in particular 1 to 4% by weight of a finely divided composition consisting of an extruded malted cereal. 2. The method according to claim 1, characterized in that the extruded, malted grain carries a roast character. 3. The method according to claim 1, characterized in that the malted cereals is selected from malted barley, malted wheat and malted rye and is preferably malted barley. 4. The method according to any one of claims 1 to 3, characterized in that the composition contains other, mixed with the extruded, malted cereal ingredients such as a cereal flour or meal, a saccharide, a spice, an acid or an alcohol. 5. The method according to claim 4, characterized in that the composition contains the extruded, malted cereal in admixture with a feed acid, which is preferably selected from lactic acid, acetic acid, citric acid, malic acid, fumaric acid, tartaric acid, propionic acid, phosphoric acid and hydrochloric acid and the Preferably, the mass ratio between the acid and the extruded, malted cereal is in the range of 0.1: 100 to 5: 100, in particular in the range of 1: 100 to 4: 100 and for example between 2: 100 and 4: 100. 6. The method according to claim 4 or 5, characterized in that the composition is a. Spice such as cumin, aniseed or fennel, or a spice herb or a spice or herb extract, and the amount of spice is preferably at most 20% by mass, most preferably at most 10% by mass, calculated on the basis of the composition. Process according to any one of Claims 4 to 6, characterized in that the composition contains ethanol, preferably in an amount not exceeding 5% by mass and more particularly not more than 5% by mass, calculated on the basis of the composition. 8. The method according to any one of claims 4 to 7, characterized in that the composition contains a sugar such as glucose, fructose or sucrose, preferably in an amount of at most 20% by mass and most preferably at most 10% by mass. 9. The method according to any one of claims 4 to 8, characterized in that the composition contains wheat flour in ejner amount of at most 30 wt .-%, such as at most 20 wt .-% and for example at most 10Ma .-%. 10. The method according to claim 4, characterized in that the composition contains extruded, malted cereal in admixture with cumin and a food acid, which is preferably lactic acid or acetic acid and the malted cereals, especially malted barley mixed with about 2 to 8Ma .-% caraway and about 1.5 to 4% by weight of lactic acid or acetic acid, preferably about 3 to 6% by weight of caraway and about 2 to 3% by weight of lactic acid. A process according to any one of claims 1 to 10, characterized in that the composition is incorporated in an amount of 1 to 4% by mass, for example 2 to 3% by mass, calculated on the basis of the total dry matter of the bread mix ingredients. 12. The method according to claim 1, characterized in that the composition consists of a product containing a malted cereal having a water content of at most 12 wt .-%, which is extruded at a temperature of 180-240 ⁰ C and the extruded product optionally crushed. 13. The method according to claim 12, characterized in that the extrusion temperature is 180-230 ⁰ C, preferably 190-220 ⁰ C. 14. The method according to claim 12 or 13, characterized in that the water content of the malted cereal is at most 8% by mass, preferably at most 6% by mass. 15. The method according to any one of claims 12 to 14, characterized in that the malted cereals is selected from malted barley, malted wheat and malted rye and is preferably malted barley. 16. The method according to any one of claims 12 to 15, characterized in that the product subjected to extrusion contains other ingredients mixed with the malted grain such as a cereal flour or meal, a saccharide, a spice, an acid or an alcohol. 17. The method according to claim 16, characterized in that the product subjected to extrusion contains malted cereal in an admixture with edible acid, which is preferably selected from lactic acid, acetic acid, citric acid, malic acid, fumaric acid, tartaric acid, propionic acid, phosphoric acid and hydrochloric acid, and the mass ratio between the acid and the malted cereal is preferably in the range of 0.1: 100 to 5: 100, in particular in the range of 1: 100 to 4: 100, for example 2: 100 to 4: 100. 18. The method according to claim 16 or 17, characterized in that the product subjected to extrusion contains a condiment such as cumin, aniseed or fennel, or a spice herb or herbal extract and the amount of spices preferably at most 20 wt .-%, preferably at most 10 Ma. %, calculated on the basis of the product subjected to extrusion. 19. The method according to any one of claims 16 or 18, characterized in that the product subjected to extrusion of ethanol, preferably in an amount of at most 8Ma .-%, in particular at most 5 Ma .-%, calculated on the basis of the extruded product , contains. 20. The method according to any one of claims 16 to 19, characterized in that the product subjected to extrusion sugar such as glucose, fructose or sucrose, preferably in an amount of at most 20% by mass, most preferably at most 10% by mass, calculated on the basis of the product subjected to extrusion. 21. The method according to any one of claims 16 to 20, characterized in that the product subjected to extrusion wheat flour in an amount of at most 30 Ma .-%, such as at most 20Ma .-% and for example at most 10Ma .-%, calculated on the basis of the product undergoing extrusion. A method according to claim 16, characterized in that the product to be extruded is malted cereal in admixture with cumin and a food acid, which is preferably lactic acid or acetic acid and the malted cereal, in particular malted barley mixed with about 2 to 8 Ma. % Caraway and about 1.5 to 4% by weight of lactic acid or acetic acid, preferably about 3 to 6% by weight of caraway and about 2 to 3% by weight of lactic acid calculated on the basis of the product subjected to extrusion.