DE102017118589B4 - Bread dough for whole wheat mixed bread and whole wheat mixed bread - Google Patents

Abstract

Bread dough for a wholemeal mixed bread comprising a flour mixture containing a proportion of wholemeal wheat flour, a proportion of wholemeal rye flour, at least a proportion of a further type of flour, at least one further roughage, optionally further vegetable ingredients as well as yeast and water, the bread dough containing quinoa flour as a further type of flour, characterized in that this is produced starting from a flour mixture containing 50% by weight to 70% by weight whole wheat flour, 8% by weight to 20% by weight whole grain rye flour and 4% by weight to 10% by weight quinoa flour, the flour mixture further contains 2% by weight to 6% by weight wheat bran as dietary fiber, and wherein the mixed wholemeal wheat bread has a table salt content of less than 1.2 g per 100 g of bread after the baking process.

Description

The present invention relates to a bread dough for a wholemeal mixed bread comprising a flour mixture containing a proportion of wholemeal wheat flour, a proportion of wholemeal rye flour, at least one proportion of a further type of flour, at least one further dietary fiber, optionally further vegetable ingredients as well as yeast and water, the bread dough containing quinoa flour as a further type of flour . Furthermore, the invention relates to a wholemeal mixed wheat bread made therefrom.

Bread is one of the most important staple foods, especially in the western hemisphere of the world. The average per capita bread consumption e.g. in Germany in 2013 was 56 kg, in Turkey 104 kg. In Germany alone there are around 300 types of bread. The bread aroma is one of the most pleasant scents that we know. Despite countless well-known types of bread, however, it must be said that the types of bread that are common today are not sufficiently in line with medical progress or do not implement the results of medical experience and nutritional medicine.

In the DE 530 726 A describes a whole wheat mixed bread and a method for its production. In this known bread, wheat flour is mixed with water in a kneading machine, then after a resting period yeast is added and some time later a rye full sourdough prepared with water is added. The bread is shaped and baked after a fermentation period. In this known bread, a not inconsiderable proportion of rock candy syrup is added to the crushed wheat, as a result of which the proportion of carbohydrates in the bread that are directly available when consumed is increased.

From the EP 1 250 844 A2 a batter for bread, cakes and the like is known, which is said to have an increased protein content, to which the dough, in addition to flour, water and yeast, various components from protein-rich food plants are added, such as peas, potatoes or soybeans. This well-known bread dough can also contain 2% quinoa in addition to other plant-based ingredients and animal protein such as chicken protein or milk protein. However, a conventional wheat flour type 550 is used as the flour for the bread dough, so that the mineral content and the proportion of fiber are comparatively low.

In the DE 20 2015 104 091 U1 describes a vegan baking mix that contains a sourdough starter and no yeast. The basis of the baking mix here is rice flour, with oat flakes being added to the dough. In this known baking mix, the dough contains a comparatively high proportion of salt, since an amount of 30 g of salt is added to a sourdough preparation of 900 g. A large number of other baking ingredients can be added to the known baking mixture, such as dried vegetables or fruits, raisins, nuts, malt, corn, sprouts, spices, etc., with chia seeds also being mentioned in addition to a large number of other baking ingredients.

In the EP 3 078 272 A1 describes a soft baked product based on wholemeal flour, which can contain, among other things, a proportion of quinoa flour. The baked product described herein contains a soft textured filling such as jam, creams or dough to which flavorings may be added such as hazelnuts, chocolate or the like. The well-known baked product has a high sugar content and also contains sugar substitutes with a sweetening function, such as xylitol. From a nutritional point of view, this baked product cannot be considered beneficial.

In the internet article https://www.panasonic.com/ch/de/consumer/kuecheHousehold/brotbackautomaten/sd-zb2502bxa.html#a496b958-00fe-47d9-8f72-564f823b11f0.%20Archived%20in%20https://web. archive.org/web/20160609094518if /https ://www.panasonic.com/ch/de/consumer/kueche-Household/brotbackautomaten/sd-zb2502bxa.html regarding recipes for the Panasonic bread maker, a sourdough bread with quinoa flour is described, the psyllium husk as ballast product are added. Flea seed shells are not obtained from a grain, but from the seed pods of a plantain species. Since this is a comparatively expensive food product, it is hardly an option for commercial bread dough for everyday consumption. The well-known sourdough bread also contains a high proportion of quinoa flour of 30%. The flours used for the batter mix are not whole grain flours. The salt content is still comparatively high at 2% based on the flour mixture. A teaspoon of sugar is also added to the batter mixture.

The object of the present invention is to provide a bread dough for wholemeal mixed wheat bread which has been optimized from the point of view of nutritional medicine.

The solution to this problem is provided by a bread dough for a wholemeal mixed wheat bread of the type mentioned at the outset, with the characterizing features of the main claim.

According to the invention, the bread dough is produced starting from a flour mixture containing 50% by weight to 70% by weight wholemeal wheat flour, 8% by weight to 20% by weight wholemeal rye flour and 4% by weight to 10% by weight quinoa flour, with the flour mixture also contains 2% by weight to 6% by weight wheat bran as dietary fiber, and the wholemeal mixed wheat bread has a salt content of less than 1.2 g per 100 g of bread after the baking process.

According to the invention, the bread dough contains quinoa flour as a further type of flour. The bread dough thus contains a total of at least three different types of flour, namely whole wheat flour, whole rye flour and quinoa flour, another flour content with a high nutrient content, which also increases the proportion of vitamins and contains minerals and antioxidants. Quinoa flour also increases the protein content because it contains significantly more protein than other grains and it's also gluten-free. In addition, quinoa flour is alkaline and therefore improves the acid-base balance in the body.

The bread dough also contains wheat bran as additional fiber. On the one hand, this further increases the proportion of dietary fiber, which has already been improved through the use of wholemeal flour. Wheat bran also contains other valuable ingredients such as vitamins and iron.

A preferred development of the invention provides that the bread dough contains grains and/or seeds and/or nuts as additional vegetable ingredients. These increase the protein and mineral content in the bread dough, improve the taste of the bread and add more fiber to it.

As particularly advantageous seeds that can be used in the bread dough according to the invention, mention may be made, for example, of chia seeds and/or linseeds.

Pumpkin seeds can also be mentioned as preferred seeds which can be used in the bread dough according to the invention, and preferred nuts are, for example, walnuts. Pumpkin seeds improve flavor, are a healthy source of protein, contain minerals such as magnesium, zinc, iron and copper, and are relatively high in polyunsaturated fatty acids.

The bread dough is produced starting from a flour mixture containing 50% by weight to 70% by weight wholemeal wheat flour, 8% by weight to 20% by weight wholemeal rye flour and 4% by weight to 10% by weight quinoa flour. In addition to these types of flour, the dough mixture in the dry state contains at least one other dietary fiber, optionally other vegetable ingredients and yeast, so that the sum of the proportions of the three types of flour mentioned here does not add up to 100% by weight, based on the dry dough mixture.

It has already been mentioned that at least one additional dietary fiber is added to the bread dough. This additional fiber is wheat bran. The bread dough is thus produced starting from a flour mixture which, according to the invention, also contains 2% by weight to 6% by weight of wheat bran.

It has already been mentioned that other plant-based ingredients are also added to the bread dough. Examples include seeds such as linseed or chia seeds. The bread dough is thus preferably produced starting from a flour mixture which also contains 0.7% by weight to 2% by weight of unground linseed.

According to a development of the invention, the bread dough in the dry state preferably also contains a total of 5% by weight to 15% by weight of one or more types of grains and/or seeds and/or nuts in addition to the aforementioned ingredients. These can be chia seeds or pumpkin seeds, for example. Examples of nuts are walnuts.

For example, the total amount of nuts can be of the same order of magnitude as the total amount of seeds, or the proportion by weight of nuts is even slightly higher than the total amount of seeds and/or kernels, of which several different types can be added to the dry batter mix.

Yeast is then added to the dry dough mixture described above, and then water and a small amount of salt are added. This dough mixture can then be mixed and baked in a bread maker, for example, if production in a private household is planned. The bread according to the invention is therefore suitable for self-baking in a household bread maker or by hand. Alternatively, of course, manual production in a bakery or industrial production in larger quantities is also possible.

Another aspect of the bread dough according to the invention is, according to a further development of the invention, that it is significantly lower in salt than conventional bread dough, with the bread according to the invention having a common salt content of less than 1.2 g per 100 g of bread, preferably less than 1 .0 g per 100 g of bread, more preferably less than 0.8 g per 100 g of bread.

A conventional wholemeal wheat bread usually contains a magnesium content of up to 60 mg per 100 g of bread. The magnesium content of mixed rye bread is around 30 mg, only about half as high and that of ordinary white bread is even lower. The bread according to the invention, on the other hand, contains at least 100 mg, preferably at least 130 mg, of magnesium per 100 g of bread after the baking process, so that the magnesium content is approximately double that of conventional wholemeal wheat bread.

A conventional mixed bread usually contains about 160 mg to 300 mg of potassium per 100 g of bread. In contrast, the bread according to the invention has a considerably higher potassium content and preferably contains at least 350 mg, particularly preferably at least 400 mg, of potassium per 100 g of bread after the baking process.

• -- einen erhöhten Proteingehalt auf,
• -- einen erhöhten Anteil an Ballaststoffen,
• -- einen geringeren Anteil an frei verfügbaren ungebundenen Kohlenhydraten sowie
• -- einen geringeren Anteil an Salz.

The bread according to the invention has been optimized in multiple ways from a medical nutritional point of view, because compared to conventional breads on the market it has

• -- an increased protein content,
• -- an increased proportion of roughage,
• -- a lower proportion of freely available unbound carbohydrates as well as
• -- a lower proportion of salt.

The subject matter of the present invention is also a wholemeal mixed wheat bread made from a bread dough of the type described above. Despite the very low salt content in comparison to conventional breads, the bread according to the invention has a typical hearty bread taste which is appealing to the consumer.

The new type of bread according to the invention has particular advantages, because by reducing the salt content, eating the bread prevents the development of high blood pressure and helps to treat existing blood pressure.
The increased potassium and magnesium content also has a beneficial effect on high blood pressure, because these elements, in combination with the lower sodium chloride content, are synergistically effective in the prevention and treatment of hypertension.

The low content of free glucose and the high content of bound complex carbohydrates are very important in the prevention and treatment of diabetes mellitus. The very high fiber content should also be emphasized, because just 200 g of this bread is sufficient to cover the daily, scientifically recommended requirement that is necessary to prevent the development of colon cancer.
Due to the mixture according to the invention of the various wholemeal flours, the bread offers a crispy, hearty bread taste and a very pleasant bread aroma, which both adults and children as test persons were able to confirm.

The features mentioned in the dependent claims relate to preferred developments of the solution to the problem according to the invention. Further advantages of the invention result from the following detailed description.

In the following, the most important ingredients of a bread are explained once again with regard to their function in connection with the solution according to the invention.

1. Table salt (NaCl)

Table salt is absolutely necessary in the amount of about 1g/day for the maintenance of life processes. In our time, however, we observe that people consume an average amount of salt of about 10-15 g daily (in Germany men eat an average of 10.0 g and women 8.4 g daily). The consequence of increased salt consumption is the development of arterial hypertension (high blood pressure), especially in people who are genetically predisposed to developing hypertension, so-called salt-sensitive people. However, it is undisputed that high blood pressure leads to cardiovascular diseases such as heart attacks, strokes, kidney failure and general sclerosis of the arterial vessel walls. We now know that salt consumption of more than 6 g per day leads to the complications mentioned, especially in people who are so-called salt-sensitive (approx. 1/3 of all people). Reducing the salt intake below 6 g/day lowers the blood pressure in at least 1/3 of hypertensive patients and in patients who also receive drug therapy, "this even applies to the majority".
On the other hand, the basic food BREAD is one of the main suppliers of salt, because the average salt content of the types of bread on the market in Germany, as in many other European countries, is approx. 1.3-1.4 g/100 g bread ( on average 1.34 g/ 100 g), even higher for many types of bread. The intake of about 200 g of bread per day contains about 2.68 g of salt in total. In addition, there is the salt intake from other foods (sausage, cheese, meat, sauces and soups), so that you quickly arrive at 10-15 g.

2. Carbohydrates

Carbohydrates are the main components of all types of bread and make up around 40-60% per 100 g. Just by eating about 200 g of bread per day, we take in about 100 g of carbohydrates. In addition, carbohydrates are also found in muesli, potatoes, fruit, dairy products and many fruit juices. However, according to general scientific recommendations, the required amount of carbohydrates per day should provide around half of the total energy required. We know that excessive consumption of carbohydrates leads to obesity (overweight), the development of type II diabetes and the serious medical complications that result from it.

3. Fiber

Dietary fibers are those components of food that cannot be digested or absorbed in the small intestine, e.g. carbohydrate polymers (cellulose, pentosans, lignin, pectin, etc.) and are excreted undigested through the intestine. However, these substances play an important role in the body: They can take over cholesterol-binding tasks, which means that less cholesterol gets into the bloodstream. The carbohydrates are also absorbed more slowly by the intestinal cells due to roughage, which means that the blood sugar level cannot rise so steeply in the blood, which is of great importance for diabetics. The high-fiber preventively counteract the development of the following diseases: constipation, diverticulosis, colon polyps, colon carcinoma, hemorrhoids, cholesterol gallstones, obesity, hyperlipoproteinemia, hypertension and diabetes mellitus. Fiber in general promotes digestion and ensures regular bowel movements.

4. Albumen

Proteins are vital building blocks of our body, which is why a daily intake of proteins of 0.8 g/kg body weight (of body weight) is recommended for adults. To prevent the loss of muscle mass, a protein intake of 1.2 - 2.0 g/kg body weight is recommended for older people. The need for protein is increased in children, during pregnancy, in breastfeeding mothers and in the case of particular physical stress. In order to consume a sufficient amount of protein, the staple food bread should also contribute a significant proportion.

5. Fats

Fats are the most important energy reserves in the organism and should make up around 30% of the total food energy. The fat consumed should definitely contain monounsaturated and polyunsaturated fatty acids, such as linoleic and alpha-linolenic acid or the long-chain omega-3 fatty acids (eicosapentaenoic acid) and omega-6 fatty acids (docosahexaenoic acid) are essential, ie they cannot be produced independently in the human organism or not in sufficient quantities, so that they have to be supplied to the body from outside. The importance of omega fatty acids in the optimal ratio is reflected in an improved function of the white blood cells (granulocytes) in the direction of strengthening the defense against various infections, enabling the functioning of the nervous system and preventing arteriosclerosis.

6. Potassium, magnesium, zinc content

Minerals such as potassium, magnesium and zinc in the most important foodstuff, BREAD, must also be taken into account because they play a particularly important role in the various body processes.
The main concern of the present invention was therefore to select the bread composition in such a way that it corresponds to the current state of medical and nutritional knowledge.

The present invention is explained in more detail below using a specific exemplary embodiment.

methodology and approach

• 1. Wasser
• 2. (Bio-)Weizenvollkornmehl
• 3. (Bio)-Roggenvollkornmehl
• 4. (Bio)-Quinoamehl
• 5. (Bio)-Weizenkleie
• 6. Weitere Zutaten: (Bio)-Chia-samen, Walnüsse, Kürbiskerne, Leinsamen (ungeschrotet), Trockenhefe und Salz

According to a preferred variant of the invention, the following components were selected to obtain a type of bread that can withstand scientific progress in medical research:

• 1. water
• 2. (Organic) whole wheat flour
• 3. (Organic) wholemeal rye flour
• 4. (Organic) quinoa flour
• 5. (Organic) wheat bran
• 6. Other ingredients: (organic) chia seeds, walnuts, pumpkin seeds, flaxseeds (uncrushed), dry yeast and salt

The corresponding organic flours, organic seeds, etc. are preferably used to ensure that the ingredients for the bread dough do not contain unintentional pollutants such as pesticides, fertilizers, etc. from grain cultivation.

Example:

Production of a bread according to the invention:

Into a water tank of a Moulinex Uno OW3101 bread maker is placed 450 ml water, 7 g sea salt (NaCl) added and the solution stirred.

• In einen größeren Glasbehälter auf einer Küchenwaage werden 450 g Bio-Weizenvollkornmehl gegeben, danach 50 g Bio-Quinoamehl, dann 100 g Bio-Roggenvollkornmehl, 30 g. Bio-Weizenkleie, 7 g Trockenhefe und zum Schluss eine gemahlene Mischung bestehend aus 50 g Walnüssen, 15 g Bio-Chia-Samen, 15 g Kürbiskerne und 10 g ungeschrotete Leinsamen. Die so vorbereitete Mehlmasse wog am Ende 727 g. Sie wurde gut durchgemischt und anschließend in den Wasser-Salz-Behälter des Moulinex Brotbackautomaten hineingeschüttet. Anschließend wird der Wasser- und Mehlbehälter in den Automaten zurückgebracht. Am Backautomaten wird das Programm gewählt, nach welchem die Backprozesse in 3,09 Std. vollzogen werden. Eine Stunde vor der Beendigung des Backprozesses wird auf die Oberfläche des aufgegangenen Teigs ein Ausstecher aufgedrückt, mittels dessen ein Logo den Brotlaib aufgebracht wird. Das so angefertigte Brot wird am Ende aus dem Backbehälter herausgenommen und das Brot wird auf eine hölzerne Unterlage zum Abkühlen hingestellt. Nach 12-stündiger Abkühlung wog das Brot 1053 g.

The flour mixture is prepared in the following way:

• In a larger glass container on a kitchen scale, add 450 g organic whole wheat flour, then 50 g organic quinoa flour, then 100 g organic whole rye flour, 30 g. Organic wheat bran, 7 g dry yeast and finally a ground mixture consisting of 50 g walnuts, 15 g organic chia seeds, 15 g pumpkin seeds and 10 g uncrushed linseed. The flour mass prepared in this way finally weighed 727 g. It was mixed well and then poured into the water and salt container of the Moulinex bread maker. The water and flour container is then returned to the machine. The program is selected on the baking machine, according to which the baking processes are completed in 3.09 hours. An hour before the end of the baking process, a cutter is pressed onto the surface of the risen dough, using which a logo is applied to the loaf of bread. The bread made in this way is finally removed from the baking container and the bread is placed on a wooden base to cool. After 12 hours of cooling, the bread weighed 1053 g.

Below is the laboratory analysis of a bread made using the above process:

Chemical examination:

Net (g): 116.0 Dry matter (g/100g): 61.5 Water (g/100g): 38.5 Fat (g/100g): 5.83 - of which saturated fatty acids (g/100g): 0.70 - of which monounsaturated fatty acids (g/100g): 1.41 - of which polyunsaturated fatty acids (g/100g): 3.72 - of which trans-fatty acids (g/100g): <0.1* - of which omega 3 fatty acids (g/100g): 0.75 fat i drops (g/100g): 9.49 N2 (g/100g): 1.34 Total protein (g/100g): 8.37 Ash (g/100g): 2.01 ash i drops (g/100g): 3.31 Fiber (g/100g): 16.2 Sodium (g/100g): 0.29 Salt (g/100g): 0.73 Carbohydrates (g/100g): 29.1 -of which glucose (g/100g): 1.02 -of which sucrose (g/100g): <0.1* -of which maltose (g/100g): 0.92 Total sugar (g/100g): 1.94 Calorific value (in 100g): 982 kJ/ 235 kcal Magnesium (mg/100g): 141 Calcium (mg/100g): 70.8 Zinc (mg/100g): 2:17 Potassium (mg/100g): 449 Iron (mg/100g): <6*
*: the given value corresponds to the limit of quantification.

The bread according to the invention contains only about 0.73 g of salt per 100 g of bread and thus only about half the salt content of most types of bread customary in Germany. This significantly reduced salt content helps prevent and treat high blood pressure. In tests within the scope of the present invention, it was possible to show that, surprisingly, the taste of the bread is not impaired by the low salt content. Since people's perception of salt mostly depends on getting used to it, a gradual reduction in salt in the diet is unproblematic and means that the consumer does not find the low salt content of the bread disturbing.

With 449 mg/100 g bread, the bread is very rich in potassium. The potassium content is about the same as that of fresh bananas, which are known to be a potassium-rich fruit. This increased potassium content can also be used, for example, to combat high blood pressure. Since the potassium content can be specified in the bread according to the invention, there is an advantage for patients with renal insufficiency, in particular Dialysis patients, as these people usually have to balance the potassium, since the potassium concentration in the blood cannot be adequately regulated by the kidneys.

The bread contains around 16.2 g of fiber per 100 g of bread, which is higher than any other type of bread on the German market. With a consumption of 200 g of this bread, the recommended intake of at least 30 g fiber per day is already achieved. Dietary fiber intake should be even higher for diabetics at more than 40 g/day. Due to the selected combination of whole wheat flour, whole rye flour, quinoa flour and wheat bran, the amount of dietary fiber could be significantly increased compared to known types of bread.

The bread provides around 2.17 mg/100 g of zinc, a mineral that is important for protein, fat and carbohydrate metabolism and is also a component of the important hormone insulin. The bread provides 141 mg/100 g of magnesium. The daily intake of magnesium of 350 mg/day recommended for men is achieved by eating around 250 g of this bread. A sufficient amount of magnesium contributes to the positive influence on blood pressure.

The bread according to the invention contains about 0.75 g of omega-3 fatty acids per 100 g of bread and thus a sufficient amount to supply the body with these essential fatty acids. Overall, the bread contains around 5.83 g of fat per 100 g of bread, of which the largest proportion is polyunsaturated fatty acids, while the proportion of trans fatty acids is negligible. The origin of the omega-3 fatty acids in bread comes from walnuts, linseed, chia seeds and pumpkin seeds. The fact that trans-fatty acids are practically absent is very advantageous, since these substances are held responsible for the development of arteriosclerosis and the risk of developing cardiovascular diseases. On the other hand, the high proportion of omega-3 fatty acids has a beneficial effect in the prevention and treatment of cardiovascular diseases.

The bread according to the invention contains about 8.37 g of protein per 100 g of bread. With a daily consumption of 200 g, the body is already supplied with a considerable proportion of the protein necessary for the organism.

The (organic) wholemeal wheat bread according to the invention contains 29.1 g of carbohydrates per 100 g of bread, of which only 1.94 g are sugar, of which 1.02 g/100 g glucose. Most carbohydrates are therefore contained in complex compounds, so that absorption is significantly slower. This is of great benefit for the prevention of diabetes mellitus and its treatment.

Claims (9)

Bread dough for a wholemeal mixed bread comprising a flour mixture containing a proportion of wholemeal wheat flour, a proportion of wholemeal rye flour, at least one proportion of a further type of flour, at least one further roughage, optionally further vegetable ingredients as well as yeast and water, the bread dough containing quinoa flour as a further type of flour, characterized in that this is produced starting from a flour mixture containing 50% by weight to 70% by weight whole wheat flour, 8% by weight to 20% by weight whole grain rye flour and 4% by weight to 10% by weight quinoa flour, the flour mixture further contains 2% by weight to 6% by weight wheat bran as dietary fiber, and wherein the mixed wholemeal wheat bread has a table salt content of less than 1.2 g per 100 g of bread after the baking process. bread dough after claim 1 , characterized in that the bread dough contains grains and/or seeds and/or nuts as further vegetable ingredients. bread dough after claim 2 , characterized in that it contains chia seeds and/or linseeds. Bread dough according to one of the claims 2 or 3 , characterized in that it contains pumpkin seeds and/or walnuts. bread dough after claim 1 , characterized in that it is produced from a flour mixture which also contains 0.7% by weight to 2% by weight of unground linseed. bread dough after claim 5 , characterized in that it is produced from a flour mixture which also contains a total of 5% by weight to 15% by weight of one or more types of grains and/or seeds and/or nuts. Wholegrain wheat bread made from a bread dough according to one of Claims 1 until 6 , characterized in that this after the baking process contains a salt content of less than 1.0 g per 100 g of bread, particularly preferably less than 0.8 g per 100 g of bread. Wholemeal Wheat Mixed Bread claim 7 , characterized in that this contains at least 100 mg, preferably at least 130 mg of magnesium per 100 g of bread after the baking process. Wholemeal Wheat Mixed Bread claim 7 or 8th , characterized in that this contains at least 350 mg, preferably at least 400 mg of potassium per 100 g of bread after the baking process.