DE10113868A1 - Recipe for dough using unsaturated vegetable oils, flour and natural browning agent - Google Patents

Abstract

A mixture of selected biological ingredients is used to prepare dough for bread rolls using especially a mixture of unsaturated vegetable oils and flour together with a natural browning agent and other selected ingredients. The vegetable oils are soy oil, almond oil, olive oil, sunflower oil, linseed oil or rape oil. The browning additive is sugar, malt, fruit sugar, grape sugar or honey. Other ingredients include flour, salt, yeast and water. In a typical recipe, 3 kg of flour are mixed with 1 litre of sunflower oil and 200 g of malt. Also claimed is the dough and the resulting bread rolls.

Description

The invention relates to baking agents, batter, baked goods made therefrom in particular of a biological nature, in particular rolls and methods for Making the same.

The manufacture of baked goods such as rolls, bread and the like has been around since the earliest Human history already known. It is a matter of course of life, and there are numerous processes to be crafted or also produce baking agents, batter and corresponding baked goods by machine.

However, the previously known methods are all based on the principle of using flour Water and other agents such as yeast, lecithin, emulsifiers, salt, optionally also sugar or margarine or butter, for example Mix kneading.

There are numerous improvements in the field of baked goods making but especially affect the mechanical equipment.

For example, in EP 0 625 308 DE 694 22 086 T2 describes a method for bread making, in which a Dough is made by kneading and the dough sausages from fermented dough be baked, the continuous and automatic production of the Kneading using a device consisting of a kneading machine and a pump Includes atmospheric pressure, characterized in that the kneading machine  and pump under atmospheric pressure an integrated self-cleaning device having.

This method also uses flour, yeast and water in the classic sense mixed together. The procedure described there is proof of Difficulties that arise in the manufacture of dough and baking, namely that the dough sticks to the machines. You can stick through Reduce the use of Teflonized machines. However, this is very expensive. In addition, the teflon coating can be easily damaged and it is otherwise difficult to teflonize the entire machine parts accordingly.

The fact that the dough always sticks in some form, makes frequent cleaning of machine parts or sheet metal etc. required, which is very labor intensive.

Difficulties of this kind are also known, particularly in the case of bread rolls. Production when using circular knitting machines for the dough.

To improve the processing and mixing of the ingredients often used emulsifiers. However, the addition of such agents is on yourself undesirable.

The mass production of baked goods, especially rolls, brings it with the fact that many chemicals are processed, be it the dough or to stabilize the baked goods or to make the dough as homogeneous as possible receive.

However, it cannot be overlooked that there is a strong trend, purely organic Having baking agents available and, accordingly, purely organic doughs to produce and in this way also to purely organic baked goods come.  

It is known that purely organic baked goods are often not the desired one loose consistency and often have a higher density than conventional ones Baked goods, d. H. are also relatively heavier and look like lumps.

Although some processes for the production of baked goods are already known, which often also work using so-called baking agents still a need for biological processes for the production of baking agents, Dough and baked goods.

The object of the present invention is to provide a baking agent provide or provide a dough that is easy to make, that is more machine-friendly. Another object of the invention is that Sticking of dough in the manufacture of baked goods on the machines too reduce or avoid completely. Another object of the invention is To provide baked goods, in particular rolls, available through a have improved bite, show better frill and stay fresh longer hold.

This object is achieved by a baking agent, especially a biological one Baking agent made by mixing vegetable uncured oils and Flour and natural tanning agents and, if necessary, other ingredients. Vegetable uncured oils include soybean oil, almond oil, olive oil, Sunflower oil, linseed oil or rapeseed oil are particularly suitable. As Tanning agents are beneficial sugar, malt, fructose, glucose or honey used.

Another object of the invention is a batter made under Use one of the baking agents described above with a lot of Flour, yeast, salt and water as well as any other additives.  

Another object of the invention are baked goods produced under Use one of the baking doughs described above.

Bread rolls are preferably produced as baked goods. But it can also other baked goods such as bread, yeast pasta, cakes and the like. getting produced.

In the production process, flour and oil can be relatively wide Weight ratios are mixed together. So it is possible to Example Use 0.6 to 3 kg of flour per liter of oil. Depending on the proportions the baking agent is obtained in solid or liquid form. Preferably on 1st Liter of oil used about 2.5 to 3 kg of flour. It is possible to use part of the flour to substitute with starch.

The amount of tanning agent added, namely sugar, malt, Fructose, honey or glucose etc., can be changed as desired become. It is advantageous to add about 100 to 300 g of the per liter of oil Use tanning agents, preferably 200 g per liter of oil. Possibly additional funds can be added here.

The baking agent, as it is made, can be used directly to make batter be used. For this, the usual dough ingredients such as Water, sugar, salt, flour and yeast added. The further processing to Dough by mixing can be done using standard techniques, the same applies to further processing up to and including the baking process.

The production of the baking agent, the batter and also the baked goods can done entirely using organic ingredients, d. H. Oil, flour, Water, sugar, salt, yeast and biological additives. The use of Emulsifiers and stabilizers are not required.  

In the production of dough, the baking agent becomes dry, i.e. H. essentially anhydrous, used, d. H. as such it can be presented dry or mixed into the flour from which the dough is then to be made. Then salt and yeast and bulk water are added if necessary, other funds. It is also possible to use the baking agent first Mixing bulk water. Surprisingly, baking agents and Mix the bulk water homogeneously with each other and then the other ingredients add the dough.

It was particularly surprising that the baking agents or Baked doughs are considerably more machine-friendly than the known ones Baking agents and doughs are the case. Sticking to the machine parts practically does not take place. The mixing of the components goes considerably faster than with the known methods, which is a considerably higher Productivity enables. This also eliminates the need to oil baking trays. When processing the dough, you get a homogeneous mixture of the very quickly Ingredients, the dough can also be performed very well, especially for the machine processing is important.

The baked goods made from the doughs according to the invention are fine-pored, have a good crumb and crust, but still a good strong bite. The crust is improved, the baked goods show an excellent shine and keep fresher for longer. The Rösche is excellent.

In a further embodiment of the invention it is possible to use the batter even without winning the use of a separately produced baking agent by one mixes oil with flour dry in a proportion as the Corresponds to the composition of the desired dough and this mixture under the bulk water gives and the other additives such as yeast, salt, tanning agents etc. adds.  

Since the baked goods are made on a purely organic basis, they are especially suitable for people suffering from allergies.

The invention is illustrated by the following examples.

example 1 Production of a baking agent

3 kg of flour are mixed with 1 l of sunflower oil. As Browning agents are added to about 200 g of malt. The remedy can be used directly Production of a batter are used.

Example 2 Production of a batter

A batter is made from 1750 g of flour, 1 liter of water, 200 g of yeast, 30 g Salt, added so much to the baking agent described in Example 1 is that about 100 g of oil come to 1 l of water.

After mixing, the batter is processed and processed in the usual way baked into rolls. The rolls have an excellent bite, one attractive tan, stay crispy longer and stay fresh longer.

Claims (6)

1. Baking agents, especially organic baking agents, produced by Mixing vegetable unsaturated oils and flour and natural Tanning agents and any other ingredients. 2. Baking agent according to claim 1, characterized in that the vegetable unsaturated oil soybean oil, almond oil, olive oil, sunflower oil, Flaxseed oil or rapeseed oil. 3. Biological baking agent according to one of claims 1 or 2, characterized characterized that the tanning agent sugar, malt, fructose, Dextrose or honey. 4. batter, made and use of a baking agent according to one of the Claims 1 to 3 and amounts of flour, salt, yeast and water as well optionally other additives. 5. Baked goods made using a batter according to Claim 4. 6. Baked goods according to claim 5, characterized in that the Baked goods are buns.