DE1226955B - Process for producing a powdery, ready-to-bake mixture for baking bread or the like. - Google Patents

Description

FEDERAL REPUBLIC OF GERMANY

GERMAN

PATENT OFFICE

EDITORIAL

Int. α .:

A21d

German class: 2 c- 3/03

Number: 1226 955

File number: St 22746IV a / 2 c

Filing date: September 29, 1964

Opened on: October 20, 1966

The invention relates to the production of a ready-to-bake, powdery, yeast-containing dry mixture for baking bread, rolls, yeast pastries or the like. Such a type, flour, other ingredients and yeast-containing mixture enables the consumer to conveniently make his own To bake bread, yeast pastries, rolls or the like.

It is known, ready-to-bake dry mixtures, which, however, are not suitable for the production of bread or the like are to be made by making a dough from the ingredients such as flour, fat, molasses and egg mixed, this dried and pulverized, and the powder a propellant, such as baking powder, as well if necessary, spices can be added. However, there is still no known method with which it is possible would be to make a stable dry mix that contains yeast. Because of the inevitable moisture content the dry mix, at least due to the humidity, is also a dry one Mixture of yeast and flour immediately into fermentation, so that the shelf life of the mixture is destroyed will. A way out was to pack the yeast powder and the rest of the mixture separately or by replacing the yeast with baking soda, which, however, leads to an undesirable change in taste of the finished product.

In order to remedy these difficulties, the procedure according to the invention is as follows: that od for the production of a yeast-containing mixture for baking bread. Like. That made of yeast, the Remaining ingredients and water mixed dough exposed to fermentation, the resulting gas removed by stirring, the resulting paste subjected to freeze-drying, and the dried and powdered product is added as a blowing agent. Advantageously, the dough can water can be added to the fermentation to stretch and liquefy the dough.

As is well known, the yeast in fermented doughs plays a fourfold role:

I. Generate carbon dioxide gas to loosen the dough and thereby the baked product to give the volume;

II. To condition the starch contained in the flour by the work of this gas in the dough and to make it crumbly, whatever the desired structure and eating qualities of the baked product causes;

Process for the production of a powdery, Ready-to-bake mixture for baking bread or the like.

Applicant:

WM. Stewart & Arnold Limited, High Wycombe, Buckinghamshire (Great Britain)

Representative:

Dr. W. Koch, Dr. R. Glawe

and Dipl.-Ing. K. Delfs, patent attorneys, Munich 22, Liebherrstr. 20th

Named as inventor:

Arnold Spicer,

Herbert SIy,

High Wycombe, Buckinghamshire (UK)

Claimed priority:

Great Britain 23 December 1963 (50 740)

ΙΠ. to create the characteristic and desirable taste of good bread;

IV. Crust color and shelf life by creating reducing sugars in the dough of the baked product.

It is well known that long fermentation times are desirable in order to improve taste are thus both the main enzyme system of yeast, the carbon dioxide gas and alcohols as well as additional enzyme systems can take effect in the yeast. It can be assumed, that these additional enzymes produce additional taste-effective compounds, possibly in Form of esters that provide a superior flavor combination.

The functions Π, ΠΙ and IV of the yeast are used according to the method according to the invention, while with regard to function I the loss is on Yeast loosening is replaced by chemical means.

609 707/47

The invention is explained below using two examples:

example 1

A dry mix for baking bread is made from known ingredients (preferably using the proportions listed): ': "

Parts by weight

Bread flour 100

Fat (shortening) 3

Salt 1.25

Skimmed milk powder 4

Yeast 2

Water ... 57

It _was: found that the proportions specified provide excellent results, but that changes may be made in accordance with the desired qualities in the final product. So can, at. 100 parts bread flour, the fat content between 0 and 5 parts, the salt content between 0.5 and 2 parts, the milk powder content between 0 and 4 parts and the yeast content between 1 and 3 parts. The amount of water: can be between 50 and 100 parts .;

The term "bread flour" is the one commonly used in trade, which means that it is wheat flour acts with a higher protein content than the so-called "cake flour"; under "Shortening" is usually understood to mean an essentially anhydrous white fetive.

The mixture specified in the example or varied within the specified limits becomes too high at about 26 ° C processed into a normal dough and left to ferment for 2 hours. The dough will then extended (i.e. liquefied) with 20 to 70 parts additional water and the gas mechanically Movement away. The paste obtained is freeze-dried according to the known method, d. H. quickly frozen to at least -25 ° C by blast freezing and then the Moisture removed in a vacuum to such an extent that only the monomolecular moisture layer remains, the for. the substance is characteristic. At the end of the drying process, the dried substance becomes easily crushed to a fine powder to which the chemical loosening agent (s) are now added in the required amount, to deliver a baked product with the necessary volume. In this example 4.5 parts of baking powder were added to each 100 parts by weight of the powdered, dried mass. The resulting, easily pourable powder can be prepared by adding a required amount of water (e.g. 60 parts water to 104 parts of the dry mixture) quickly and easily converted back into a dough -and either immediately or after a short dwell time of about 15 minutes are baked, obtaining a finished product - it will be like the traditional one Back-fermentation process produced is equivalent. ■

"'] Example 2

^; In this case, a mixture for cake rolls is made from: ■

. .. parts by weight -

Bread flour 100

Salt 1 to 2

Sugar 6 to 20

Fat (fat for baking) 6 to 20.

Skimmed milk powder '.7 ... " 1" to "4" ~

Yeast 2 to 6

Water from 41 ° C 54 to 126

ίο The above ingredients are mixed into a normal batter and left to ferment for 2 hours. The gas is removed by mechanical agitation, after which it is freeze-dried as in Example 1. The "dried mass" is ~ crushed to a powder, and 22 parts of the dried mixture are mixed with 1 part baking powder to form the ready-to-bake cake roll mixture. - ■ · ■■ - - ~

The total amount of water for both the preliminary Mixing of dough as well as - if necessary - for subsequent stretching (liquefaction and agitation) after fermentation roughly between the; the upper limit of 126 parts given above and a value of about 100 parts;

a5 the exact amount depends on the rest of the for the solid constituents within the specified limits · selected proportions. at a so-called cake bun mix can have all the necessary water of the preliminary batter mix -be added, if it is not required, to add the dough mass after fermentation stretch. Usually, however, for best results, a lower water level is used for the Mixing the dough is used, between about 54 and 10 parts ^ and the rest is used for stretching after fermentation and before removal of the

Gas used. "- '■■ ^: -" --- "

The powdered cake bun mix can

can be converted back into a dough by mixing 23 parts of the dried misehurig with 13 parts of water. The dough is kneaded in the usual way, left to stand for 15 minutes and baked.
The powdered mixture according to the invention is a very easy-flowing powder in which the particles represent crystalline aggregates of the starting components, including the yeast, which has biologically reacted with the flour in the manner described above and can no longer be attacked by moisture To resume fermentation.

Claims (3)

Patent claims: 1. Process for the preparation of a ready-to-bake, powdery mixture for baking Bread and the like by drying and pulverizing one containing the desired ingredients Dough and mixing the powder with a dry, powdery leavening agent, thereby characterized in that for the preparation of a yeast-containing mixture for baking bread od. The like. Made from yeast, the other ingredients and water. Dough -of fermentation exposed to the resulting gas. removed by stirring, the resulting paste of freeze-drying and added the propellant to the dried and pulverized product will. 5 6 2. The method according to claim 1, characterized in spray freezing to at least -25 ° C and indicates that after the dehumidification has been removed from the dough in a vacuum, water is used to stretch and liquefy the dough. Dough is added. 3. The method according to claim 1 or 2, characterized in 5 documents considered: characterized in that freeze drying is provided by U.S. Patent Nos. 2016320, 1931892. 609 707/47 10.66 © Bundesdruckerei Berlin