DE1218972B - Method and device for making a dough for baked goods - Google Patents

Description

FEDERAL REPUBLIC OF GERMANY

GERMAN

PATENT OFFICE

EDITORIAL

Int. Cl .:

A21c

German class: 2b-5

Number: 1 218 972

File number: B 54046 III / 2 b

Filing date: July 17, 1959

Opening day: June 16, 1966

The invention relates to a method for producing a substantially exclusively with externally supplied gas puffed dough for baked goods, in which the gas is mixed under pressure is, as well as a device for performing the method.

Dough for the production of baked goods is usually made from flour, a baking liquid, preferably water, and a corresponding blowing agent. The added propellant developed either by fermentation, e.g. B. with yeast, or by chemical reaction, z. B. at Baking powder, during the rise of the dough after mixing gas, the bubbles finely distributed in the dough forms, which cause a corresponding loosening.

There are methods and devices known to both this mixing and the "rising" of the dough in a continuous, d. H. to be carried out according to the continuous system. The components of the dough are generally mixed in known continuous mixers which the dough is then introduced into appropriate apparatus after adding the leavening agent, in which fermentation or chemical conversion takes place, d. H. in which he rises. Since the dough during the It is to be avoided that the expansion would experience a considerable increase in volume due to the evolution of gas known from extensive plant parts corresponding to the increase in volume, the opening of the dough, d. H. the development of gas through fermentation or chemical conversion of the mix in the dough Propellant to be carried out under pressure, so that the volume of the gas evolved is reduced and the increase in volume of the dough to a large extent only after it has left the pressure vessel he follows.

The yeast needs air to produce carbon dioxide during the fermentation process, which when the Components of the dough is inevitably mixed in. Since this amount of air is relatively small, there is when carrying out the fermentation process under pressure there is a risk that, as a result of the higher pressure higher solubility of the air in the liquid components of the dough which is necessary for the fermentation of the yeast The amount of air available is too low. To avoid this, it is known to air under the dough to apply appropriate pressure.

So devices are known in which in a closed container and with the supply of Compressed air an agitator is arranged eccentrically, through which the dough is first collected and kneaded together and thus the beaten air method and apparatus for manufacturing ernes Doughs for baked goods

Applicant:

Donald Ernest Baker,

Cheadle Hulme, Chester (Great Britain)

Representative:

Dipl.-Ing. JF Wochinger, patent attorney,
Munich 23, Clemensstr. 30th

Named as inventor:
Donald Ernest Baker,

Cheadle Hulme, Chester (Great Britain)

Claimed priority:
ao Great Britain from June 24, 1958 (12125) -

is balled up and worked through the dough, while immediately afterwards the beater of the mixer Take pieces of the dough with you in long threads and leaves, against the wall beat and when the threads and leaves are subsequently worked into the main mass, take air with them, which is then distributed in the dough. It is also known in such devices by Blow openings in the agitator to supply cooling air to a yeast dough in order to allow a longer mixing time before activation to achieve the yeast. However, all these known methods work on the already finished dough, d. H. with swollen starch, so that a fine distribution of the air in larger quantities with economic Stirring times is not possible. These known methods therefore only work with the addition of air for better activation of the conventional propellant and not practically exclusively with air than Blowing agent.

It is known in principle to use air as the exclusive blowing agent for dough. When meddling of the air by means of known methods and devices would, however, be sufficient fine distribution of a sufficiently large amount of air, extremely long stirring times are required be.

It is the object on which the invention is based, a method and a device for implementation this procedure to create in the very

609 579/2

3 4

short time such a large amount of air so finely distributed constant amount introduced into a premixer B, can be introduced into the dough, that the other from a storage tank C water with controlled biological or chemical propellant at essential temperature by a measuring pump c and a borrowed can be waived. The familiarization should be initiated with the flow meter c ^1,
be possible so quickly that the process for 5 The flour and the water can be used by a continuous dough production with short or other mixing device through the premixer throughput times necessary for wirt auger b with variable speed drive b ^{1 economic apparatus sizes.} Out of the invention. The mixture arrives in the form of a Aufwird this is achieved in that the gas in an upward slurry from the pre-mixer into a Schlammschlämmung of flour, baking ingredients and liquid io pump ^B1. If necessary, as shown in FIG. 2, mixed in under pressure and the pressure up to völ- shows, a collecting container B ² with a screw conveyor b ² ligen completion of the dough after swelling of the sludge pump can be connected upstream.
Strength is maintained. The slurry is pumped by the sludge pump B ¹

According to the method according to the invention, formation is conveyed into a continuous pressure mixer D , the air already falling asleep at one point in time into the mixture 15 of the one drive with an adjustable speed of the essential components of the dough. Via a valve d ^e , compressed air in which this mixture is still fluid can be added. At this pressure via a flow meter d into which a very rapid fine distribution of large stream of slurry will be introduced. The amount of air possible, and the dough is after the pressure can be read on a manometer d ¹ who-expanding when exiting the pressure mixer 20 den. The slurry is instantly ready to bake in the press. This eliminates the need to mix and mix chemical leavening agents with the compressed air in the case of biological D until the starch has swollen, ie a period of rest for the development of gas or the need for homogeneous dough of the desired consistency has formed, maneuverability accordingly exact guidance of the from the mixer continuously through a Dros oven temperature for gas development through heat. 25 selventil d ² exits and to a conveying device. Preferably, the gas used has at least reached or directly into baking molds. Air for temperature-essential parts. However, the control in the mixer D can also be provided with a thermometer d ^s properties of the baked goods made from the dough.

factory-affecting gases, such as oxygen, in the dough by controlling the amounts of the ingredients, the

be mixed in. In order to achieve a higher water temperature and pressure, the specific part in the finished dough and thus a thinner weight of the dough can be kept on a predetermined con-slurry, ie an even faster and constant value,
allow more thorough mixing of the air. In the modification of Figure 2, the

For example, the slurry can be added to the flour in a manner known per se in addition to the air or, optionally, enzymes increasing the water-binding strength from a pressure vessel d ⁴ carbon dioxide and / or from. oxygen is fed to a pressure vessel d ^5,

The device for carrying out the process, whereby the added amount is divided into a premixing part for production in the same way as the compressed air is measured,
the slurry and a pressure mixing part for The following are examples of mixtures

Mixing the air into the slurry and 40 described, by means of which baked goods can be produced after maintaining the pressure according to the invention until the process is completely up.
wells of strength. The gas is delivered to any. .

Place between premixer and pressure mixer trains - example 1

puts. A device that is preferably used for 12.7 kg of weak flour,

Carrying out the method according to the invention 45 227 g of common salt,
a premixer for making a slurry -, - _M,. Λ , """+ , _T -

mixture of flour and baking liquid, which corresponds to the previous ³⁶ §, sodium bicarbonate as a solution,

mixer by known, continuously working ⁷ > ^{7 k} S water with a temperature of 56 ° C.

These above components are fed in a lowering

Conveying device fed by the premixer to the right open rotary mixer for a slurry injection of the slurry premixed in a pressure, whereby first table salt and the mixer, an arrangement for feeding a soda or soda dissolved in water and the flour within several gases were added to the connecting line between 5 minutes and then added for a further 5 minutes Pressure conveyor and the pressure mixer is mixed under. The slurry has a temperature predetermined pressure and at a temperature of 49 ° C.

correct quantity and a facility for continuous The slurry is then transferred to an automatic

nual removal of a predetermined amount of matic pressure mixer D is pumped, whose stirring of the dough mixed with pressurized gas from the printing unit at 250 rev / min. is driven. The admixers have. led compressed air has a pressure of 7 atü. This

The invention is described below with reference to the pressure is also held in the pressure mixer. The drawings of exemplary embodiments explained in more detail the flow meter d for the air showed 60% of the maximum. In the drawings shows. paint scale reading of 64 dmVMin. The continuous

1 shows a line diagram of a system for the thorough ejection of finished dough from the pressure guide of the method according to the invention and mixer D was divided and placed in baking molds

F i g. 2 shows a line diagram similar to FIG. 1 baked for 65 and 30 minutes at 250 ° C,
converted plant. The loaves of bread thus obtained with a weight

From a storage container A , flour is supplied to one of 386 g possessed a slightly larger volume per weighing conveyor A ¹ and from this in weight unit and a lighter appearance than that

I 218

usual loaf of bread weighing 450 g. The bread had a uniform and very fine structure with an appearance similar to normal loaves of bread. The structure interspersed with gas bubbles sat down into the crispy crust. From the beginning of the supply of the components to completion time of the baked product was 45 minutes.

Example 2

^Γ

A mixture of biscuit and baker's flour in a weight ratio of 2: 1 with the addition of 170 g of an enzyme preparation to 63 kg of flour was brought from storage container A into premixer B at an amount of 4550 g per minute. At the same time, water with 675 g of sodium bicarbonate and 1300 g of sodium chloride per 7 kg of water was introduced at a temperature of 56 ° C. in an amount of 1381 per hour. Premixer B was operated at a speed of 340 minutes. From the mixer B , the slurry of 190 rev / min. running pump B ¹ , which pumped the slurry into the automatic pressure mixer D at a pressure of 6 atmospheres.

In front of the pressure mixer D , air was injected at a constant pressure of 8 atm, the flow rate at the flow meter d being 60% of the maximum scale reading of 64 dm ^s / min. was displayed. The agitator of mixer D ran at 135 rev / min. The aerated dough was placed in baking pans and baked.

From the beginning of the supply of the ingredients to the completion of the baked product time required was 36 minutes.

Example 3

Untreated bakery flour was mixed with consumption flour in the same quantities as is used to produce so-called "ready-to-bake" flour, but no additives whatsoever were mixed in. The mixture was fed to premixer B at a rate of 5760 g / min.

At the same time, 1891 / hr. Water with a Temperature of 56 ° C added.

The mixer B was at 340 rev / min. operated and the slurry formed transferred to a collecting tank B ² . The lower part of this container had two counter rotating, tapered screw conveyor, which introduce the slurry into the pump B ^1, which ran at 52 Umdr./ min., And the slurry a continuous automatic pressure mixer D charging thereto, the agitator at 250 rev ./Min. ran.

A pressure of 9 atmospheres was maintained in the system and doughs were made with

(a) Carbon dioxide released from the slurry at a pressure of 13 atmospheres at 24% of the maximum Scale reading of 200 dmVMin. of the flow meter,

(b) Oxygen supplied to the slurry at 13 atmospheres pressure at 24% of the maximum scale reading of 200 dm ^s / min. and

(c) Carbon dioxide and oxygen, in various proportions at 24% of the maximum scale reading of 200 dm ³ / min. the flow meter

were added.

Good structures were obtained in all cases. At (a) an appealing bread crust and a A better flavor than in (b) was achieved, while in (b) there was a noticeable bleaching of the dough. However, the best result was shown in (c).

The time taken from the start of adding the ingredients to the finished baked product was 45 minutes.

Example 4

Untreated flour was from a storage container A with a constant amount of 6.5 kg / min, and 1511 / h. Water with 1300 g of table salt to 49 kg of water at a temperature of 56 ° C is supplied to the premixer B , which is operated at 340 rev / min. circulated, and were then brought into the collecting container B ² .

The slurry was continuously withdrawn from the sump via the 52 rpm. running feed pump B ¹ fed to the pressure mixer D , the 250 rev / min. circulated while maintaining a pressure of 9 atmospheres in the system.

Oxygen, air or carbon dioxide was used at a rate of 24% of the maximum scale reading of 200dm ³ / min. of the flow meter at an inlet pressure of 13 atmospheres.

The time taken from the start of adding the ingredients to the finished baked product was 46 minutes.

Sorbic acid can be incorporated to prevent the formation of mold.

Claims (5)

Patent claims: 1. Process for the production of a substantially exclusively with externally supplied Gas puffed dough for baked goods, into which the gas is mixed under pressure, thereby characterized in that the gas is mixed into the slurry of flour and baking liquid under pressure and the pressure is up is maintained to complete the dough after the starch has swelled. 2. The method according to claim 1, characterized in that the gas is at least substantially Sharing is air. 3. The method according to claim 1 or 2, characterized in that another, the properties the gas that affects the baked goods made from the dough, such as oxygen or carbon dioxide, is mixed into the slurry under pressure in the pressure mixer. 4. The method according to any one of claims 1 to 3, characterized in that the flour in In a manner known per se, enzymes which increase the water-binding capacity can be added. 5. Device for performing the method according to one of claims 1 to 4, characterized by a premixer (B) for producing a slurry of flour and baking liquid, which are fed to the premixer by continuously operating metering devices (A ¹ , c) known per se , by a conveying device (B ¹ ) fed by the premixer (B) for pressing the slurry into a pressure mixer (D), by an arrangement (d) for feeding one or more More gases in the connecting line between the conveyor (B ¹ ) and the pressure mixer (D) under a predetermined pressure and in a predetermined amount and through a device for continuously withdrawing a predetermined amount of the finished dough mixed with pressurized gas from the pressure mixer (D). Considered publications: German patents No. 806 754, 817 581, 968 181; German Auslegeschrift No. 1018 363; Austrian Patent No. 93,300; French Patent No. 1114 394; British Patent No. 274,976;
U.S. Patent No. 1,817,665. 1 sheet of drawings 609 579/2 6.66 © Bundesdruckerei Berlin