DE1145115B - Process for improving the baking ability of flours such as wheat flour or the like. - Google Patents

Process for improving the baking ability of flours such as wheat flour or the like.

Info

Publication number
DE1145115B
DE1145115B DEH36604A DEH0036604A DE1145115B DE 1145115 B DE1145115 B DE 1145115B DE H36604 A DEH36604 A DE H36604A DE H0036604 A DEH0036604 A DE H0036604A DE 1145115 B DE1145115 B DE 1145115B
Authority
DE
Germany
Prior art keywords
flour
alcohol
flours
improving
wheat flour
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
DEH36604A
Other languages
German (de)
Inventor
Dr Phil Kurt Hess
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
H BAHLSENS KEKSFABRIK KG
Original Assignee
H BAHLSENS KEKSFABRIK KG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by H BAHLSENS KEKSFABRIK KG filed Critical H BAHLSENS KEKSFABRIK KG
Priority to DEH36604A priority Critical patent/DE1145115B/en
Publication of DE1145115B publication Critical patent/DE1145115B/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Description

BUNDESREPUBLIK DEUTSCHLAND DEUTSCHES 4£Κλ PATENTAMTFEDERAL REPUBLIC OF GERMANY GERMAN 4 £ Κλ PATENT OFFICE

kl. 2 c 2/01kl. 2 c 2/01

INTERNAT.KL. A 21 dINTERNAT.KL. A 21 d

AUSLEGESCHRIFT 1145115EDITORIAL NOTE 1145115

H36604IVa/2cH36604IVa / 2c

ANMELDETAG: 26.NOVEMBER 1958REGISTRATION DATE: NOVEMBER 26, 1958

BEKANNTMACHUNG DER ANMELDUNG UNDAUSGABE DERNOTICE THE REGISTRATION AND ISSUE OF

AUSLSGESCHRiFT: 14. MÄRZ 1963TRIPED: MARCH 14, 1963

Die vorliegende Erfindung betrifft ein Verfahren zur Verbesserung der Backfähigkeit von Mehlen, wie Weizenmehl od. dgl., und bezweckt die Verbesserung des Verfahrens nach der Hauptpatentanmeldung H32184IVa/2c.The present invention relates to a method for improving the baking ability of flours such as Wheat flour or the like, and aims to improve the process according to the main patent application H32184IVa / 2c.

In der Beschreibung der Hauptpatentanmeldung wurde darauf hingewiesen, daß die auf das Mehl zur Einwirkung kommende AUcoholmenge zwischen etwa 6 und 14 %, berechnet auf Trockensubstanz, liegen soll. ίοIn the description of the main patent application it was pointed out that the flour for The amount of alcohol that comes into effect is between about 6 and 14%, calculated on the dry substance target. ίο

Es hat sich auf Grund neuer Erkenntnisse herausgestellt, daß für die Erzielung der in der Hauptpatentanmeldung beschriebenen Wirkung nicht so hohe Alkoholdampfmengen notwendig sind, sondern daß Alkoholmengen ausreichen, die, bezogen auf Trockenmehl, in Höhe von wenigen Prozenten und Bruchteilen von Prozenten je nach der verwendeten Mehlsorte liegen. Die notwendigen Alkoholmengen stehen nach den gewonnenen neuen Erkenntnissen in einem Zusammenhang mit der Menge im Mehl vorkommen- ao der Lipoproteiden, die durch den Gehalt an Cholin im Mehl getestet werden kann. Der Gehalt eines Mehles an lecithinartigen Gruppen beträgt, bestimmt durch seinen Cholingehalt, entsprechend der Tabelle 0,120 bis 0,272 % für die in der Tabelle untersuchten Mehlsorten. Da das Molekulargewicht des Alkohols nur den 2,63 ten Teil des Cholins ausmacht, liegen die bei den gegebenen Beispielen verwendeten Alkoholmengen in der Größenordnung der Gewichtsmengen an Cholin im Mehl. Dabei ist neben der Menge auch die Reaktionsdauer zu berücksichtigen, so daß für die praktische Durchführung der Alkoholbegasung im Betrieb die Verwendung etwas größerer Mengen Alkohol zweckmäßig ist.It has been found on the basis of new knowledge that for achieving the in the main patent application described effect not so high amounts of alcohol vapor are necessary, but that Sufficient alcohol amounts, based on dry meal, in the amount of a few percent and fractions percentages depending on the type of flour used. The necessary amounts of alcohol are available according to the new knowledge gained in a connection with the amount in the flour - ao the lipoproteins, which can be tested by the choline content in flour. The salary of one The number of lecithin-like groups is determined by its choline content, according to the table 0.120 to 0.272% for the flour types examined in the table. Because the molecular weight of the alcohol makes up only 2.63 th part of the choline, the amounts of alcohol used in the examples given are on the order of the weight amounts of choline in the flour. Besides the amount, there is also the reaction time to be taken into account, so that for the practical implementation of the alcohol gassing It is advisable to use larger amounts of alcohol in the company.

Danach ist das erfindungsgemäße Verfahren dadurch gekennzeichnet, daß Alkoholmengen von etwa 4% und darunter, bezogen auf die zu behandelnde Mehlmenge, zur Anwendung kommen.Thereafter, the inventive method is characterized in that alcohol amounts of about 4% and below, based on the amount of flour to be treated, are used.

Wie viele Beispiele gezeigt haben, ist bei einem reaktionsfähigen Mehl die Wirkung des Alkohols in gewissen Grenzen um so größer, je kleiner die verwendete Menge an Alkohol ist.As many examples have shown, with a reactive flour the effect of alcohol is in Certain limits, the greater the smaller the amount of alcohol used.

In der Abbildung sind beispielsweise die Extensogramme für ein Mehl der Type 1000 gegeben, das mit Mengen Alkohol der angegebenen Größenordnung bedampft ist. Die Vergrößerung der Fläche für das Kraftdehnungsdiagramm nimmt bei Verwendung von 0,2 «/0 Alkohol von 32 cm2 auf 69 cm2 zu und bei Verfahren zur Verbesserung der Backfähigkeit von Mehlen wie Weizenmehl od. dgl.In the figure, for example, the extensograms are given for a type 1000 flour that has been steamed with amounts of alcohol of the specified range. The enlargement of the area for the force expansion diagram increases when using 0.2% alcohol from 32 cm 2 to 69 cm 2 and in processes to improve the baking ability of flours such as wheat flour or the like.

Zusatz zur Patentanmeldung H 32184 IVa/2 c
(Auslegeschrift 1137 702)Addition to patent application H 32184 IVa / 2 c
(Interpretation document 1137 702)

Anmelder:Applicant:

H. Bahlsens Keksfabrik K. G.,
Hannover, Podbielskistr. 11H. Bahlsen's Keksfabrik KG,
Hanover, Podbielskistr. 11

Dr. phil. Kurt Hess t, Hannover,
ist als Erfinder genannt wordenDr. phil. Kurt Hess t, Hanover,
has been named as the inventor

Verwendung von 0,025 % Alkohol von 32 cm2 auf 82 cm2.Use of 0.025% alcohol from 32 cm 2 to 82 cm 2 .

ao Das Ausmaß der Alkoholwirkung hängt wie bei allen Methoden der Mehlveredlung von der verwendeten Sorte bzw. der verwendeten Weizen ab. Die Erfahrungen haben gezeigt, daß Weizen mit viel Kleber und schlechter Kleberqualität bei Anwendung des Alkoholverfahrens besonders stark ansprechen.ao The extent of the alcohol effect depends, as with all methods of flour refinement, on the one used Variety or the wheat used. Experience has shown that wheat contains a lot Address glue and bad glue quality particularly strongly when using the alcohol method.

Bestimmung der Cholingehalte
in verschiedenen MehlenDetermination of choline levels
in different flours

30 Bezeichnung des Mehles 30 Description of the flour CholingehaltCholine content 1 Mehl (Type 1050) 1 flour (type 1050) 0,197%0.197% 2 Mehl (Type 550) 2 flour (type 550) 0,131%0.131% 3 Mehl (Type 550) 3 flour (type 550) 0,272%0.272% 35 4 Mehl (Type 1050) 35 4 flour (type 1050) 0,216%0.216% 5 Mehl (Type 550) 5 flour (type 550) 0,253%0.253% 6 Mehl (Type 1050) 6 flour (type 1050) 0,127%0.127% 7 Mehl*) (Manitoba) 7 flour *) (Manitoba) 0,178%0.178% 8 Mehl*) (Northern Spr.) 8 flour *) (Northern Spr.) 0,120%0.120%

*) Ganzmehle.*) Whole flours.

Claims (1)

Patentanspruch:Claim: Verfahren zur Verbesserung der Backfähigkeit von Mehlen, wie Weizenmehlen od. dgl., nach Patentanmeldung H 32184 IVa/2 c, dadurch ge kennzeichnet, daß Alkoholmengen von etwa 4 % und darunter, bezogen auf die zu behandelnde Mehlmenge, zur Anwendung kommen.Process for improving the baking ability of flours such as wheat flours or the like, according to patent application H 32184 IVa / 2 c, characterized in that amounts of alcohol of about 4% and below, based on the amount of flour to be treated, are used.
DEH36604A 1958-11-26 1958-11-26 Process for improving the baking ability of flours such as wheat flour or the like. Pending DE1145115B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEH36604A DE1145115B (en) 1958-11-26 1958-11-26 Process for improving the baking ability of flours such as wheat flour or the like.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEH36604A DE1145115B (en) 1958-11-26 1958-11-26 Process for improving the baking ability of flours such as wheat flour or the like.

Publications (1)

Publication Number Publication Date
DE1145115B true DE1145115B (en) 1963-03-14

Family

ID=7153053

Family Applications (1)

Application Number Title Priority Date Filing Date
DEH36604A Pending DE1145115B (en) 1958-11-26 1958-11-26 Process for improving the baking ability of flours such as wheat flour or the like.

Country Status (1)

Country Link
DE (1) DE1145115B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3115122A1 (en) 2015-07-06 2017-01-11 Feintool International Holding AG Device and method for stripping/ejecting a stamping frame/internally moulded part and ejection of a cut part in a precision cutting press

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3115122A1 (en) 2015-07-06 2017-01-11 Feintool International Holding AG Device and method for stripping/ejecting a stamping frame/internally moulded part and ejection of a cut part in a precision cutting press
US10682782B2 (en) 2015-07-06 2020-06-16 Feintool International Holding Ag Apparatus and method for stripping away/pushing out a punched grid/internally formed part and ejecting a blanked part in a precision blanking press

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