DE1642544A1 - Continuous process for the production of baked goods - Google Patents

Description

Continuous process for the production of baked goods

The invention relates to continuous processes for the production of commercially available bakery products that have risen completely or partially with yeast, such as bread, rolls, sweet pastries, crackers, pizzas, ravioli, bread sticks and related products. In particular, the invention relates to an improvement on the method described in U.S. Patent 3,053,666, _{or the like}

Devices for the continuous economical production of bread are known. For example, U.S. Patent 2,953,460 describes a machine which uses special high speed mixing equipment which mixes the essential dough ingredients, develops the dough in a relatively short time and, after mixing, continuously divides it into portions and shapes gives away. The dough placed in the molds is checked immediately, without the use of the usual dividing, rounding

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or forming devices. Lie use (dear known Machine and other continuously operating bread-making devices depends on the preparation of previously fermented individual pre-doughs (brews). Liese liquid Pre-doughs are made from some of the dough parts with a Part or all of the yeast, hot food, sugar and a buffering agent such as Jüehl and / or milk solids, prepared and introduced with the other bread ingredients into the continuously working mixing device.

With the usual continuous bread table processes The type described is intended to be the pre-dough or substantial To subject components of the batter to a period of preliminary fermentation for the purpose of certain essential factors: ;; initiate entational processes. As is well known is the main function of yeast fermentation in bread-making involves initiating the generation of carbon dioxide, which is carried out through all phases of dough processing continues. In the pre-dough stage, which is usually used for continuously operating Liischvorrichtungen used the fermentation period must be extended sufficiently, to ensure that the speed of generation of carbon dioxide is accelerated to a level which is high and relatively constant. Lie gas generation rate must be high in order to ensure that after.7 the following continuous mixing operations lead to the desired Lead loaf volume. Lie gas generation rate

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inui3 be constant in order to ensure that Vorteige of changing Since lead entering the continuous mixing Liaschine, s into loaves gleichmäßi _e volume.

Before the advent of successful continuous bread-kish processes Bread was usually made using the so-called "straight dough" and "8chv, -ammteig" processes. These processes also rely on a period of preliminary fermentation to produce carbon dioxide cause immediately with the distribution of the yeast in the dough beginning. Lie fermentation at the Driving straight dough and sponge dough continues to serve part of the taste and flavor of the bread create. An additional important function of fermentation in these processes is certain chemical and To generate environmental changes, which subsequently lead to the achievement of the correct development in the Liischer and the correct tire during the proof and early To support baking, the immediate effect of more correct ( Development is to give a highly expandable, yet dry, dough which is high Speed can be processed. A slightly delayed effect is to give a batter that when properly ripened during routing and early baking gives excellent gas retention.

Continuously mixed bread, as it is currently produced, is usually very fine, dense

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Structure «It is further known that there is a very small one Taste or an undesirable "off" taste. These characteristics, which are known (see ÜSA Patent 3234 027), are partially attributed to that the longer fermentation period usually associated with straight dough and sponge dough processes is eliminated is, where the. continuous mixing process essentially with a noticeable but shortened fermentation period connected is. The fine, dense structure of the continuously mixed bread, which ^ by the with high speed mixing generally corresponds to a dough that is more evenly mixed, but is less developed than a good sponge batter, as it would be on a loaf of reduced volume, shows poor symmetry, sticky structure and poor elasticity. Such bread is therefore with normal Handling, which is involved in distribution, especially in the case of trolley transport and storage on display shelves is subject to collapse to some extent. The poor structure and low elasticity of the continuously mixed bread continues to express itself in a tendency of the bread to collapse in the mouth, which is characteristic of the lack of proper development and maturation resulting from the continuous mixing process results.

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It is now known, on the basis of considerable commercial experience, that if commercially acceptable bread is to be produced at a desired economic rate, the critical stage of loaf development in the continuous pre-fermenters must be very carefully controlled within optimal ranges of temperature and energy requirements for mixing be in the typical continuous mixing process overall loose λ mixed dough ingredients pumped directly into a mixer or mechanical bssondersa developer, wherein the dough is an intense Hochgeschwindigkeitsmisciiea is subjected to relatively small sitiea _Haum? through which the dough is continuously pressed. In order to maintain the mechanical development of the dough © ώ ₉ ? / elehe is the essence of current continuous mixing technology, dough temperatures of the order of 37 ° to 41 ° G (100 ° to 105 ° F ), and they are essential to cause the dough to develop sufficiently within the 45 to 85 seconds it takes for the dough to go through the high-speed dough. Therefore, the current continuous Msolipsasls related very strict limitations on üqs Diirohsatageschwindigkeit, temperature and lnergioeiBgaiiges to the mixer, and these limits have Malians do continu- .. • Buierlichen Miechvorgang in the production van bread be-.achränkt. Remarkably, © have this ©

a <;:; iolgiges use continuous, mixing Performances "in the production of other bakery products as bread, for example from rolls, sweet baked goods, crackers, pizzas, bread sticks and similar products, prevented.

In general, it is a purpose of the invention to provide a new continuous mixing? Erfalirsa which is generally applicable to fully or partially proofed products by yeast and in which improved optimal Tm.g and product characteristics are developed in novel ways *

A ancle ^ T'.sf purpose dsr invention is to provide that it isaölatj isöglich both Ärotehsr _"r» a verbessertss t-O'itinuierlioher "mixing method sweet pastries, crackers, pizza j balloon, * BrotstaEgei;. And similar baked goods as also dividing bread out successfully and economically.

SiB other ?; Purpose of ¹ invention is _? to create a process of the type mentioned, which higher Scscm * ^; iT} di§V ': iten of the production of acceptable leige er-Eogliofetj, vr: & swar according to reduced energy requirement for the we' -.

Bir » ο, Ώϋ ^^ τ The purpose of the invention is to create a method a * r" - '^ Tseri & nnte-ü Art, which srt a dough: "" ³ optimal Iptwicklunc, expandability \ mä Sas- al * t- ■ - -.? Without the ffotwendigKvIt der Eyhöharig des * Mischilt lr [. <Sf.w 'unü welchep äie Amveü / iung n; ieari | ^f e? ^{Er P:} ^ ej: statures

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^ f £. % ji

and lower energy during miscibility

Bin Another purpose of the invention "Daria is _P, a method of the aforementioned type to provide that makes it possible to produce G-as with the high and constant speed to _c to obtain the product an improved grain quality and sin improved volume with higher production speeds , lower temperatures and reduced energy consumption during mixing and development.

Another purpose of the invention is iBj, a method to create, which in particular the production of a large variety of baked goods in one with high Speed working mixing equipment is adapted and in which a rapidly developed dough near the Mixing is continuously ejected and immediately checked and baked.

Another purpose of the invention is to make bakery products to create improved high quality, which are manufactured according to (the method according to the invention »

Another purpose of the invention is to provide a new composition of matter which consists of a mixture an activator with dry whey solids in there is a special i ^ orm which is used in particular is suitable in the continuous mixing process according to the invention

Further purposes and advantages of the invention are apparent from

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The following description shows in which the invention is explained on the basis of the drawing, for example.

Pig. FIG. 1 is a flow diagram illustrating an embodiment of FIG

Illustrates method according to the invention. Figure 2 is a flow diagram of another embodiment of the method according to the invention. Fig. 3 is a diagrammatic representation of an embodiment of an apparatus suitable for carrying out the method according to the invention is.

FIG. 4 is a perspective view of one embodiment of a particular device shown in FIG Connection may be used with the invention. FIG. 5 is a schematic illustration of another Embodiment of a device which is suitable for carrying out the method according to the invention is.

Figure 6 is a diagram illustrating certain advantageous features of the invention. According to the invention, the activating and ripening agents described in U.S. Patent 3,053,666 are are, in a new process "used in conjunction with continuous mixing equipment is run to yeast-raised (Eeige improved to produce optimal development, extensibility and gas reluctance. liese new leige make those with continuous

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making bread by thorough mixing possible, which is of a quality which is unexpectedly better than that of bread, that in the usual way produced with a continuously operating ivisch equipment and which is actually equal to or better than the quality of bread made from good sponge dough is made,

The new method according to the invention also makes a successful economic production of rolls, sweet baked goods and similar yeast-driven bakery products possible, which were previously with the continuously ar-. working mixing equipment could not be satisfactorily manufactured. Partially yeast-raised bakery products such as crackers, pizzas, ravioli, bread sticks and similar products can also be produced according to the new process according to the invention, preferably by changing the process in which only the activating agents are used. The process according to the invention also enables the continuous mixing equipment to operate better at lower temperatures and lower energy requirements than has hitherto been possible, with the same or significantly increased production rate. The method according to the invention thus ensures improved product quality, greater flexibility and effectiveness in the use of plant equipment and personnel, as well as considerable advantages.

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parts and savings for the baker.

Common devices used in the manufacture of bread by means of continuous mixing, for example the machine described in CJSA patent 2 953 460 and modified versions of this machine, use a premixer, which is an initial mixing of the ingredients on a continuous basis Creates the basis. The premixer is usually an elongated one with Agitator-equipped chamber, which contains the essential components for bread-making on the one Picks up end and delivers the premixed dough at the other end to a dough pump. In Fig. 3 is a premixer of the type described generally denoted by A. The premixed ingredients are supplied by a dough pump B directly to a special high speed mixer or developer Pumped into C, where the dough is continuously pressed c through a relatively small opening which rotary stirrers work to make the protein or gluten of the To develop flour mechanically. The developer C must work so that the correct development of the mixed Dough is obtained in a relatively short time, for example in 60 seconds or less, if the continuous mischenae machine on an economical basis should work successfully.

It is generally accepted that mixing should be done right Development is undoubtedly the most important level of bread

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manufacturing technology by means of continuous mixing, The correct development is determined by how thin the mixed dough can be rolled out, how deiibar the dough is by feeling or measuring and how sticky it is. A properly developed dough needs to relax and flow easily. These properties are essential to both high speed processing in units to be baked as well as to ensure optimal gas retention during testing and baking. This latter property, known as "ripening", is the final test of whether a batter is right develops iet. A properly matured dough has the desired gas retention capacity, thanks to the high volume of the loaf is measured, and a relatively fine grain and structure. A poorly ripened dough, on the other hand, shows one poor ability to hold back gas and unable to expand and hold the carbon dioxide like

it is generated during baking. When a dough has the (

Either correct maturation is not achieved, then this can / from a insufficient development of the dough (the dough films are insufficiently stretchable and tear) or from excessive Development of the dough (the dough films are too stretchy, stretch too much and tear). It can therefore be seen that "development" and "maturation" are closely related, especially in the continuous ones currently in use Mixing processes that act to the effect

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Dough by mechanical, high speed Develop operations that are compatible with the use of a Pre-dough stage and short fermentation periods linked are ο

According to the invention, the "special activation and Ripening agents disclosed in U.S. Patent 3,053 are described in the premixer of a continuous mixer either separately or together introduced with certain of the other ingredients. For example, the activating agents are advantageous in a desired proportional amount with dry whey fats or with non-fat milk solids, soybean solids or the like instead finely divided materials introduced. It has been found that the activating agents stimulate the development of the Dough in the developing device C of the continuous Accelerate mixing machine and thereby the processed dough with improved optimal development, extensibility and a consistency that was previously not possible with a continuously mixing procedure. the Oxidizing agents or ripening agents can also add the Priority separately or, if desired, together with certain the dry or liquid ingredients or with the pre-dough ingredients are added, as in particular will be described below. Lie reactions of the ripening agents combine with those of the activating

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agent in the premixing device and the developing device honor the continuous, blending Mas, and them unexpectedly create optimal maturation and gas retention within the shortened time period that in the high-speed continuous Development facility is available so there is is possible to manufacture products with improved quality. The combined effects of the means with the " high mixing speed make the continuous mixing of doughs possible and economical acceptable high quality products such as bread rolls, sweet pastries and similar bakery products, to create that has not previously been treated or processed satisfactorily in conventional continuous mixing processes could become.

In Fig. 1 are the working stages of an embodiment of the method according to the invention. Wese'nt- j borrowed components for making a bakery product, such as bread or rolls, are level 10 together with a previously fermented liquid pre-dough (brew) fed. The pre-dough can be made in stage 4 from some of the dough components, including the whole or part of the water, the yeast, the running food ^, of sugar, salt or other flavoring agents and a buffering agent such as flour and / or calcium carbonate have been. It has been found that the

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lead a small amount of flour in the dough (vorsugsweise about 5 to 10 'f> of the flour), the activation of the yeast cells supported, as determined by the amount of the required yeast. After flapping, the pre-dough components are fermented in stage 6 at a temperature of around 24 ° to 30 ° C in order to initiate the desired generation of carbon dioxide. The fermentation period of the pre-dough need not be extended. and it may be just sufficient for the yeast cells to achieve a high and steady rate of gas generation, a fermentation time of about 45 to 60 minutes is generally sufficient for this purpose, although longer times up to 180 minutes or more can be used if desired. The fermented pre-dough can then be cooled in stage 8 before it is mixed with the remaining dough components in stage 10. If desired, the activating agents and / or the ripening agents can be added to the pre-dough shortly before mixing with the other dough ingredients, as indicated in step 8 by the dashed arrow lines. In such a pail, however, care should be taken to avoid any interaction of the agents which would affect their activity.

In step 10, the pre-dough is made with the remaining dough components including throat, any sugar,

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Salt or other flavorings or ingredients that are not incorporated into the batter, mixed. As indicated, the activating agents and ripening agents are usually added separately. According to one mode of operation, the activating agents are introduced at this stage as part of a mixture with a much larger proportion of dry cheddar whey (e.g. 0.25 7 °) . Melted shortening and emulsifying agents, syrups, various dough improvers and similar dough modifiers are also introduced and mixed with the dough ingredients in step 10 and may include oxidizing agents or ripening agents. The premixing is done on a continuous basis, as carried out in the premixer of a continuous mixer, and it is sufficient to obtain mixing of the ingredients into a pumpable dough. Good exterior quality is usually obtained in a very short time, on the order of 1 to minutes. (

The premixed dough ingredients then become the exposed to continuous development in stage 12. At this stage 12, the dough ingredients become more intense subjected to mixing taking place at high speed, as is usually the case in the developing device of continuous mixing device is carried out to a considerable mechanical working through of the dough ingredients to effect.

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It has been found that the degree or the extent of mechanical working in stage 12, due to the cooperation of the activating means with the mechanical ones Effects of the high speed mixers in the developing device C are reduced very considerably can be. In particular, the energy input has been found to be on the order of 30-50 can be reduced '. When this decrease in energy input Expressed in this way, the degree of mechanical working can be expressed in a corresponding manner in Horsepower per engl. Expressed pounds of dough per minute will. However, she is »since she is particularly concerned with the mechanical Mixing is related, more convenient for a particular machine than mixing speed or revolutions the mixing arms or stirrer expressed per minute, as set out below. Generally, it has been found that the introduction of the new activating agents into the development stage 12 a reduction in energy input from a value usually required of more than 0.40 hp to no more than about 0.15 to 0.40 hp per engl. Allows pounds of dough per minute.

As a result of the significant reduction in the input of energy required to process the dough, it is alternatively possible to firstly reduce the energy input to the Lüscherη, as described above, second, the processing temperatures in developer C

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or, thirdly, the speed of production "or to increase the speed with which the dough is fed through the developer 0.

! for example, can be used in conjunction with the manufacture of bread on a special machine at an assumed production speed and an assumed Energy input for mixing, the dough to bakery products, such as bread, rolls and similar baked goods, ^ are processed satisfactorily, at temperatures which are considerably lower than was previously possible, for example at 30 ° C compared to previously 40 G. At the same production speed and an assumed temperature in the developer C as usual is used, the energy input to the mixer can also be reduced considerably, (e.g. 140 rpm compared to 210 rpm). After all, at the same temperature and at that same energy input to the mixer of the dough in a ' much shorter period of time processed and carried out by the developer C Mn (for example in 40 seconds compared to 70 seconds).

Do the continuous mixing and developing in the Stage 12 geiaäfi the description above is the developed one The dough is subjected to continuous shaping, in the stage to form dough pieces, after which the dough is subjected to proofing and baking in stages 16 and 18.

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is thrown, in accordance with normal practice with continuous mixing. In this example, however, the processed dough has an improved optimal development, an improved extensibility and an improved gas retention, which not only result from the intense, with high speed mixing in the Development facility, but also through the xCombination such high-speed mixing with the development and ripening effects are obtained which correspond to the Dough by introducing the new active, rolling and ripening agents be granted.

In the case of bread dough, this improvement in product quality is expressed in improved development and expandability, which is reflected in the flow into the shape and related characteristics of the dough as well as in the baked bread through the highly uniform loaf volume, the excellent texture, the elasticity of the belt and improved full taste is expressed. In the case of Brötchentei _e s, this improvement is the ability of parts that are processed at temperatures below about 34 C to preclude formation are processed in a conventional automatic Brötchenherstellungsausrlistung to give products produced in all respects in the usual manner Buns that are equal to or better than these. The improved product quality is also reflected by the fact that economically,

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B ORIGINAL

Frieeenste11ende rolls, sweet pastries and the like Bakery products can be successfully produced by the method described, while it has not been possible until now was to successfully manufacture such products economically with the continuously operating mixing device.

In some cases it is desirable to use the Jig. 2 apply, according to which the various Dough and pre-dough ingredients are mixed in step 22 in the same way as with reference to the Stage 10 of the operation illustrated in FIG. 1 is described is. In the procedure according to FIG. 2, however, the constituents of the pre-dough (brew) are continuous a mixing stage 20 is supplied in a measured amount and then Fermented continuously in stage 21. Accordingly can in stage 20 'wet, yeast, yeast food, sugar and other desired pre-dough ingredients, as in Fig. 1 indicated to be mixed continuously in proportional amounts (and the mixture may be of a greater kenge Fermentierungsvorig be added continuously in an appropriate holding tank. Such a way of working implies an addition of fresh ingredients and a removal of properly fermented pre-dough with a predetermined proportional speed ahead of the degree of yeast cell activation in a peeled batter at the desired height and an even gas

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Maintain generation speed.

It has been found that such a mode of operation the advantage of a considerably reduced permeation time, in the processing sense, results in and that periods of persistence lead to the desired results in the order of 30 minutes and in the range of 20 to 55 minutes « The subsequent processing can, as before, with the continuous premixing in stage 22 and the continuous Development can be carried out at stage 24, as described above in connection with stages 10 and 12 of the procedure according to Pig. 1 has been described. As later in connection with JPig. 5 will be described, which can be continuous developed dough at stage 26 of a commercially available continuous bun making machine in the same way as sponge dough or similar properly deprived and ripened dough will. The subsequent continuous testing and baking in stages 28 and 30 can be done as it is has previously been described in connection with the steps 16 and 18 in connection with the operation illustrated in FIG.

The method according to the invention provides many advantages. Thus, by the method according to the invention in addition to being the continuous milling process of making bread with a quality allows that the quality of made from sponge dough Bread equivalent and the quality of the usual

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“AD ORIGINAL

Way produced by means of continuous mixing Bread is superior, substantial savings and benefits over currently used continuous bread Mixing process and continuously operating mixing devices obtained. As noted above, both the Energy requirements for mixing in the development device as well as the temperatures in the development device can be reduced considerably and production capacity can be reduced considerably with concurrent savings be enlarged. Remarkably, creates the possibility of increasing production capacity without increasing energy requirements to increase or instead increase the energy requirements for mixing or the temperatures used during mixing used to belittle an unusually high degree of flexibility for any continuous Mixing process in connection with the method according to of the invention is carried out.

With reference to bread rolls, sweet pastries and similar fsfickereierprodukte, which necessarily under certain minimum temperatures have to be produced, the method according to the invention enables continuous mixing operations at temperatures as low as about 25 to 30 ° C, the method according to FIG The invention thus enables such products to be manufactured with a quality that is equal to or better than the quality of products that are

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multitudinous processes are produced while at the same time considerable savings can be obtained in the continuous mixing process. As a result, the baker can now for the first time to use the continuous mixing equipment in an actually flexible manner Wheat bread, egg bread, rolls, sweet pastries and actually the whole range of yeast-driven bakery products which are usually made by the baker. Cook essential / Lst it that the baker this Can manufacture products of a quality equal to or better than the quality of any products, which are currently available on the Liarkt.

In the process described above, one or more compounds from the group are used as activating agents uses the L-cysteine hydrochloride, glutathione and ITa-

includes trium bisulfite. These compounds are sulfur-containing Reducing agents that are not toxic and do not contain any toxic or otherwise objectionable by-products other constituents of the mixture. These activating agents have no adverse effect on taste, the nutritional value or other essential properties of the end product,

Satisfactory activators according to the invention also include compounds similar to L-cysteine hydrochloride are related or homologous to this, for example D.- and DL-cysteine hydrochloride, the free bases of L-, D- and

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DL-cysteine, L-cysteine monophosjihat, egg-L-cysteine sulfate and Mono-1 gysteine tartrate, homocysteine, which includes the aforementioned Compounds is also related can also be used. Various sulfite salts, such as potassium bisulfite and sodium or potassium sulfite, can be used in place of sodium bisulfite. It can also be related Compound ^ such as hydrosulfite and pyrosulfite salts can be used. Natural nutrients such as inactive dry ones Yeast, unheated soy flour, etc., can also be used as sources of cysteine and / or glutathione.

Potassium bromate, potassium iodate, Calcium bromate, calcium iodate, calcium peroxide and potassium persulfate be used. Lie ripening agents are used in amounts from 0.002 to 0.20 '/ - of the flour content, what to some extent voijoem used special flour, the the product to be manufactured and the operating conditions in the development facility. So can something more oxidizing agent in the production of white bread with continuous mixing at temperatures in of the developing device up to about 360 ° can be used. A little less oxidant can be used with continuous mixing is used to produce rolls at dough temperatures below about 30 G. will.

When forming the dough, it is further preferred dry whey solids instead of the usual dry ones

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to use non-fat milk solids. However, you can also non-fat milk solids, dry soybean solids or equivalent materials can be used satisfactorily. With regard to the whey product, either commercially available whey powder, for example whey resulting from the production of cheddar cheese, Swiss cheese and / or country cheese. It is found since £ $ tolke in connection with the activating agents broader areas of development and maturation creates so that the process is made more practical on a production basis. The activating agents can are used without dairy solids, provided that that the development and ripening conditions are carefully controlled. Whey continues to aid the achievement the elasticity and the right consistency.

The table below shows the optimal ranges of activating agents and bromate added to the premixer can be introduced into a continuous mixer, expressed as a percentage of the flour, specified.

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Dough additive effective area, as a percentage of the flour

Gysteine hydrochloride 0.002 Ms 0.020

Potassium Bromate ¹ 0.002 Ms 0.012

Glutathione 0.002 "to 0.025

Potassium bromate ¹ 0.002 to 0.010

fi Sodium bisulfite 0.002 to 0.015

Potassium bromate ¹ 0.002 to 0.013

In cases where significant changes in the starch (i.e. in the protein content) of the flour are encountered, the amounts of activating agent and oxidizing agent should be divided up accordingly. Often a Combination of bromate and iodate amount of IdLe used dry whey solids used can generally be the Percentage of non-fat dry milk solids, commonly used in standard bakery compositions for bread, rolls, sweet pastries, and the like.

Though not essential, it is preferable to use the *

dry whey solids as a means of introducing a To use part or all of the activating agent. In particular, it is desirable to have dry whey solids to be used in an i'orm particularly suitable for use in the continuous mixing process is. As can be seen from the table above, the activating agent forms a very small proportion of the Components of the dough mixture, namely only 0.002 to

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BATH

0.025 ^c / o of the total. It should be noted that an effective distribution of such a small amount of activating agent in the ingredients is not easily achieved in a continuous mixing process. The use of dry whey solids in a specially prepared free-flowing form, as described below, enables both homogeneous distribution of the small amount of activating agent in the ingredients as well as an even plus of such ingredient for the purposes of accurate continuous measurement.

A procedure that can be used to produce a dry whey powder with the desired characteristics is shown in U.S. Patent 2,575,119 As described in this patent, a liquid suspension of whey can be hotter in the presence Drying gases are atomized to a finely divided to produce dry powder, üin rulvur that for use is particularly suitable in the invention is characterized by a particle size distribution which is characterized by Sieve sizes according to the USA-Sj standard sieve series as follows is determined:

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USA standard sieve series 420 Proportion of particles that pass through in O ^ 210 pass the sieve. 74 at least 98> 55 at least 45 "} <> not more than 55 5 *> not more than 10 %

As indicated above, dry whey solids in the preferred form have a particle size distribution with no more than 270 retained by a 420 ^ screen, at least 45 > pass through a 210/4 / screen, but from a 74 ₍ 4A ' - The sieve must be retained and no more than 10% will pass through a 53 / * / sieve. In addition, the dry whey powder must have a bulk density of between 0.56 and 0.63 g / ml.

It has been found that dry holk powder with these properties has uniform flow characteristics for precise and even continuous feeding. The dry whey powder with the specified Particle sizes also have instant wettability which enhances their use with the activating agent. lie specified particle size of the whey powder furthermore enables an exact homogeneous distribution of the small amount of activating agent throughout the whole Whey powder through, in order to thereby ensure the homogeneous distribution and the simultaneous availability of the whey and the activating agent for reaction with the remaining dough components

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facilitate.

When carrying out the finding, the activating agent, "For example, cysteine, with the dry whey powder by any suitable dry-mixing process be given together. For example, can mixing in a gas stream, tumbling in a drum or another mixing process that ensures homogeneous distribution of the activating agent in the dry powder. The resulting product, in to which the activating agent is homogeneously distributed is in accordance with for use in the continuous mixing process of the invention is highly advantageous. Apart from the aforementioned properties of the uniform Feedability and the instantaneous wettability make it possible to create a product for the baker which the activating agent rüit iviOlke in predetermined is mixed in optimal proportions. The characteristics described continue to ensure the favorable iViolkecysteine reactions occur simultaneously with the Llehl proteins.

Assuming that dry whey powder of the type described is used, it has been found desirable that Aictivierungsmittel and dry whey in the approximate proportions of 99.75 - to use dry whey powder and 0.25 / ° activating agent. As mentioned above, it may be necessary to reduce the amount of active

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Adjustment means with reference to flours of different strengths in the final product to be manufactured. The baker can compensate for such changes by adjusting the partial composition so that it contains more or less of the dry whey powder in which the activating agent is distributed. As a rule, dough compositions are not critical with regard to the amount of milk solids used, so that dried milk powder is extremely suitable for this purpose. In practice, taking into account the specified permissible changes, the dry ivolkepulverzu- »composition can contain 0.02 to 1.25 > activating agent.

The implementation of the method according to the invention in connection with the usual continuously operating mixing device can best be explained with reference to the schematic representation of the device in FIG. Thus, the introduction of dry ingredients into the premixer A can be done by means of a hopper 32 into which dry ingredients such as flour, sugar and similar materials are introduced in appropriate proportional amounts. Include Vorteigbestandteile, water, yeast, iJalz, yeast nutrient, buffering agents and similar ingredients can by means of a proportional feed pump '$ b are introduced into the Vonnischer ,. As shown, the pre-dough components can be brought to a desired feed temperature by means of an appropriate heat

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from thaw before inr I. device 56, refrigeration is desirable in those cases where a substantial portion of the amount (often up to 70% of the total) is introduced with the batter. Proportional feeding devices can also be provided _; to introduce both the activating and ripening agents, as well as suitable dough modifiers, including syrups, shortenings, emulsifiers, and the like. 7 / As mentioned above, the activating agents can be added separately or with the dry ingredients or even with the pre-dough ingredients, provided that precautions have been taken to prevent mutual interaction with the oxidizing agents or the yeast. The oxidizing agents used as ripening agents can also be added separately or, if desired, with the dry ingredients or the pre-dough ingredients.

In the premixer A arranged Bhrelemente, which of a Kotor 40 are driven via a speed control device 42, mix the ingredients and convey it through the premixer to the dough pump B. Lie dough pump B, which is in an appropriate manner by a Variable speed motor 44 feeds the premixed dough to the developing device G. at the desired speed (for example in unit weight dough per unit of time), which is generally with the desired capacity and the operations of the bakery

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is coordinated in which the continuous mixer is used.

Lie jirtwiclclungseinrichtung C is closed and has ir.with high G-eHcliv.indigkeit iViischeleiuente who by a variable speed motor 46 be driven and an intensive mechanical! working through of the dough in the Ji! rtv; ic: «: lunfcseinrichtung effect, as described in U.S. Patent 2,955,460 mentioned above is described.

After the preliminary preparation in facility A and the mechanical work through in the iy>-> twi exercise facility C, during which the A.ä.ä.ä.ä.ä.äraxiteristücen and ripening agents work together to change the dough character in the manner described, pieces of dough at the bottom of iintwicrcluEgseinrichtung C ir _t enäeine purpose corresponding device delivered continuously, such as by zusammenarbeitenae kesser or a discharge device, which is indicated at 46th As shown in Fig. 3, the device 46 deposits loaf-sized pieces of dough in appropriate molds or pans 50 which, during the continuous mixing process, are fed to an apparatus which provides the continuous final frying and baccing.

In Fig. 4 is another embodiment of an ejector schematically reproduced which can be used instead of the device 48 according to FIG. 3 and

2098 U / 00 11

by means of which the dough treated in the developing device C simultaneously with its discharge from the Development facility C can be subdivided and transferred to a funding body. This modified embodiment the ejector described in Pig. 4 is denoted by 52, has a series of outlet openings or Nozzles 54, which divide the dispensed dough and in cooperation with individual knives or cutting devices 56 divided pieces of dough as separate pieces 58 in troughs or containers located at a distance from one another place on the conveyor element .. The device according to FIG. 4 can thus be used advantageously to a continuous operation for forming buns or the like. to create, according to which the subdivided pieces of the treated dough can be tested and baked in the manner described above. Possibly One or two nozzles can be used to continuously eject sweet baked items onto a garnish table.

In the embodiment of the device shown in FIG. 5, the premixing device and the dough pump of the continuously operating mixing device are shown schematically at A ¹ and B ', respectively. These devices A ¹ and B ¹ deliver premixed dough to a developing device C in the manner previously described. The dough emerging from the developing device C * is continuously

2098 U / 0.0 11

BATH ORIGINAL

Nuierlich delivered into a conventional automatic bread roll dividing and rounding device 60. Such a device is known in the art and functions to divide the dough into separate pieces and mechanically round the separated pieces to simulate the effects of hand-rounding. The separated rounded pieces are expediently an automatic intermediate device 62 for testing, molding and filling in g pans or the like. fed. This device, which is also known and commercially available, has the function of moving the rounded pieces of dough for intermediate testing, after which the individual pieces are shaped into the desired shape (for example frankfurter rolls or hamburger rolls, etc.), whereupon the shaped Pieces to be placed in molds or pans for final testing and baking.

It is to be understood that the method according to the invention can be used in connection with any continuously ar- " beitenden mixing device, for example one of the devices shown in Fig. 3 to 5 schematically are, or in connection with modified designs these devices can be carried out as they may be commercially available in order to carry out the method according to the general concepts of processing by means of continuous-'liehen To perform mixing.

The continuous mixing process according to the invention is

209814/0011

on making virtually any type of yeast-raised Bakery products applicable. In particular, it can be satisfactory are used in the production of different types of bread, for example Y / ice bread, Rye bread, whole wheat bread, raisin bread, honey nut bread, etc .; Buns, such as "hot dog" and "Hainburger" buns, Hard rolls etc .; sweet baked goods, such as raisin rolls, cinnamon rolls, Danish rolls, coffee biscuits, with yeast manufactured pancakes and similar products.

In the manufacture of the products listed above Ripening agents are used to support the effect of the activating agents, and thus an optimal one Gas restraint during the subsequent testing and Ensure baking of a properly developed dough. As mentioned above, the correct "maturity" of the dough is required to ensure large product volumes and a desired, relatively fine-grained structure. However, in the production of certain partially risen bakery products, such as crackers, pizzas, ravioli, Breadsticks and the like, rising characteristics of the dough related to the proper maturity of a dough ^, ■ not essential. In the manufacture of these products it makes use of the activating agents in the process according to the invention an improved optimal development and! extensibility of the dough possible, as it is for the desired Product characteristics is required. Accordingly lies

209814/0011

the use of the activating agents alone without the use of ripening agents within the scope of the Invention.

In the production of partially risen bakery products with continuous mixing in the absence of ripening agents, the dough in the developing device C is set to a desired developing temperature Degree of extensibility effectively processed. No such way of working ensures that the mixed dough can be rolled out thin enough to have the desired characteristics of pizzas, raviolis, soda crackers and similar products to obtain. Accordingly, referring to the Pig. 1 and 2 the only change in that If the ripening agent is left out in stage 10, this could be the case with the continuous production of a pizza dough the activating agents are added together with the pre-dough (brew) and other ingredients in stage 10 and the ( The resulting mixed components are continuously developed in stage 12 and removed from the development device are continuously dispensed as individual pieces of dough in stage 14. The continuous testing in stage 16 can either shortened or omitted, after which the pizza dough pieces are continuously baked in step 18 to produce the final products.

In carrying out the method according to the invention it has been found that there are considerable advantages in the

2098U / 0Ö11

Turning a continuously operating mixing device of the type described allowed to achieve. These advantages are most pronounced in the work of the development facility G in particular in a very substantial reduction in the power input to the development equipment C to work and develop the dough effectively. These advantages are from the graphic Representation according to FIG. 6 can be easily seen, which is a record of the dough temperatures in the developing device C (horizontal scale) with reference to the peak development times (vertical scale).

The various records shown in broken lines in Figure 6 represent the mechanical development effect of continuously mixed doughs without any addition of the activating agents described herein. The records shown in solid lines show identical conditions for the development of the doughs except that in each case 0.008 ρ L-gysteine hydrochloride was added to the premixer A of the continuously operating mixer. Lie records also contain information regarding the optimal energy input to processor C provided by motor 46, expressed as the revolutions per minute of the mixer shafts.

Thus, it can be seen from Fig. 6 that a mixing speed in the developing device C of 50 rpm with

2098U / 001 1

Use of the activating agent (curve 66) gives a peak dough development time which approximates the optimum development time required at a mixing speed of 100 rpm without using the activating agent (curve 68). Likewise, the peak development time of a dough containing the activating agent / min (curve 70) is shorter than that at a mixing speed of 100 rpm, the ä for Spitzenent- development of a dough without activating agent at a mixing speed of 150 rev / min is required ( Curve 72). Accordingly, a dough containing an activating agent according to the invention will develop in a much shorter peak time at 150 rpm (curve 74) than a similar dough without activating agent which developed at 200 rpm (curve 76) or 250 rpm (Curve? 8) is mixed «

It should be remembered that common continuous mixing processes for making bread are at one dough temperature in the developing device of about 40D. So curve 78 shows what the mixing of a dough without activating agent at 250 rpm shows that the peak development time at 40 ° 0 (in Fig. 6 by the vertical line 80 shown) is about 1.6 minutes. By adding 0.008> L-cysteine hydrochloride, based on the weight of the flour in the dough, can be added while • Maintain the same temperature and mixing speed in the processor as

209814/0011,

Peak development time or the optimal residence time in the development device can be reduced to less than 1 minute, as shown by the point 81 on the curve. Assuming that these conditions are met, the addition of the activating agent according to the invention enables the baker to increase his production rate by 60 / o by merely reducing the residence time in the developing device C to the optimum value. Instead, if the baker so desires to maintain a dwell time of 1.6 minutes and a mixing speed in the developing device of 200 rpm, this result can also be achieved by lowering the temperature in the declining device to about 30 tons, (85 ° F) as shown by the point on curve 84. Furthermore, the baker can achieve these conditions by maintaining the same temperature and the same throughput rate in the developing device C by reducing the speed of the mixer to a value below 150 rpm, as indicated by point 86 in FIG is reproduced.

The dough data shown in FIG. 6 thus clearly show that the use of the activating agents according to FIG Invention enables the use of the method according to the invention in connection with continuous mixing processes, Firstly, to considerably increase the speed of production

2 09814/0011

Increase, secondly, considerably reduce the energy required for mixing, or thirdly, the dough temperature to decrease considerably during development. Furthermore, the graph shows that all three advantages can be obtained at the same time. Thus, it can be seen from Fig. 6 that at a temperature of 33.3 ° 0 (92 ° F) in the developing device C, the speed of the mixing device can be reduced by 200 rpm to to get a peak development time of about 1.4 minutes.

Investigations in the practice of the method according to the invention have remarkably shown that the production speed in connection with a conventional continuous mixer increases up to 60>, the dough temperature is reduced by 15 to 20 ° F and the energy requirement for the mixing by 40 ~ / ° can be reduced. Expressed in terms of currently available continuously operating mixing devices, the method according to the invention enables continuous (

Working at a speed sufficient to make about 454 to 3630 kg (1000 to 8000 lbs) of dough per hour to be processed in a developing device of the type shown, the dwell time of the dough in the developing device is about 10 to 80 seconds while mechanically working through the dough in the Developing equipment does not require more than 0.15 to 0.35 horsepower per 0.454 kg of dough per minute. Under these conditions

209BU / 001 1

the temperature of the .cintwicKilungseinrichtung Filed dough in the cem range of about -25.6 C (76 F) to no more than 36.7 ° G (96 F) while still an optimal development and an optimal leasability of the Dough for the production of bread, rolls and pizza products of improved quality as described above can be obtained.

In particular, the method according to the invention enables a production rate of at least 2270 kg (5000 lbs) of dough per hour with a dwell time of the dough in the developing device in the range of 20 μis no more than 60 seconds and with a degree of mechanical working of the dough, the is not sufficient to provide no more than 0.40 horsepower per minute per 0.454 kg of dough passing through the developing zone, generally less than 0.35 horsepower. The temperature of the dough leaving the development zone under these conditions is never higher than about 32 ° C (20 ° T). These conditions make the many advantages possible with respect to the improved properties of bread made by means of the continuous mixing process, as well as with respect to the very successful production of bread rolls, sweet pastries or similar experience are described. Such conditions also enable successful continuous mixing manufacture

2098U / 001 1

UAD ORIGINAL

of partially yeast-driven iCr certificates, such as crackers, Pizzas, Havioli, bread sticks and similar baked goods »

Doughs obtained by the process according to the invention as described herein have development and 1-similarities which are equal to or better than those of dough obtained by the sponge dough process when it is used in conjunction with yeast leaven Products is used, or the best commercially available doughs used in the manufacture of yeast-raised products, ready-made baked goods have quality characteristics that are equal to, or better than, those of the best bakery products that are rated according to OL L oh e π ο spammt e igv er fahr e η, G-eraa et ei ώ ν experienced, continuous i-jisch method or other common methods are generated. In any case, the dough characteristics and the product characteristics are better than those obtained with such conventional methods, which are carried out without the activations according to the invention, which in turn are carried out by the detergents according to the invention can be added.

Lie invention is illustrated below with reference to examples ni ^; in which all the concentrations of the ingredients are expressed as percentages of the flour.

209814/0011

16425U

example 1

Making bread with continuous mixing
: and low dough temperatures __

T ei ^ · composition

Ordinary , Alischa r;

en ^ l.
lb 58 percent Production speed
äifckeit in engl.
Pounds per hour 3655 3.9 flour 1944 2.5 100.0 water 1341 69.0 yeast 49 19 pills 2.5 Yeast nutrient 6th (Vitamins, minerals) 0.3 sugar 145 L-cysteine from the product 9.0 Oil salt 44 Potassium bromate 2.25 dry whey r, rcdukt ⁺ 19 Potassium iodate 1.0 stabilized fat 3.6 Monocalcium phosphate 0.20 Inhibitor 0.13 (Calcium propionate) enrichment 1 pill 0.0048 0.0012

Pound percent

046 100.0 68.0 46 2.25 10 0.5 164 8.0 41 2.0 0 74 3.6

2.6 0.13 pill 19 pills 1 pill

0.0075 0.0065

0.0015 cysteine whey product * "61 3.0

⁺ contains 99.75 "i * of spray-dried whey that is 0.25 >
L-cysteine-HCl is mixed.

»AD ORIQINAk 209814/0011

Wt öhnl cozy work Weis e

1. ler pre-dough (brew), which contains all Bestana parts except LIe hl,! Üac / ifett and G :: vdatioKS.:! Ittel, v.uräe fermented for 2 ^J / 4 hours at 28 ° C (82 ° ϊ) *

2. The batter was chilled to 17 ° C (62 ° F).

3. A13 e assistants became involved in business in the vormscher of an i-continuous. working iiliöche device (Wallace & Tiernan Model 60) introduced.

4. - The development of Lc'vlergeBohFiroi _e i "tit v / was set so that f el · ^.: An optimal development was obtained.

5. The temperature of the pre-dough has been set so that get a dough outlet temperature of about 40 ° C (103 ° i ") became.

6. The dough was xiannen introduced into molds or, tested, baked, _e ekühlt, cut and packaged as is conventional.

Mode of operation with L olL e / cysteine product;

As above, but with the exception that 5 " 1 ° flour was added to the pre-dough. The scour / cysteine product was fed dry to the pre-mixer with the Liehl, and the pre-dough temperature was set so that a dough temperature of 31.1 received to 32.2 ° C (88 to 90 ° F) »

BA ORtGlNAi-2098U / 001 1

Results

Procedural conditions

Pre-dough outlet temperature in C

V orrni s toring temper at ur in ^Ü C

Dough temperature in ⁰ C

Premix viscosity in M amps

G-speed of the developing device in dough piece weight in g baked weight in g rind moisture in ^

development
Lienability

Test time in Liin. Rise in the oven loaf volume

"Viability of the Rinae in g / 2mm **

Bark elasticity taste

ordinary .working

16.7

26.1-39.5

17.0

Working with

MoIk e / Cyst a product

11.1

21.7 31.1-32.2

17.5

RPM 190 140 7C6 750 655 655 37.6 37.6 mediocre awarded satisfactory
! let ind the
pan excellent
Were called in the
pan 70 60 satisfactory excellent Well + 5 p 12.0 10.3 bad Well very bland full of flavor
excellent

Baker-Lruckmesstr at 46 Gtunden: the lower the value, the softer.

20981 4/0011 ORIGINAL

Example 2 manufactured Way of working engl.
lb bun With continuous mixing Dough composition 2223 1200 percent Production speed in
engl. Pounds per hour j.jeh.1 basis in English, pounds Lie hl 100.0 Wetter 55.0 yeast 5.5 Yeast nutrient 0.6 sugar syrup 13.0 courtship 2.0 stabilized fat 6.0 Inhibitor 0.2 lüolke / cysteine product ' ¹ " 3.0 X-cysteine from the product 0.0075 iLalium broinate 0.0050 Potassium iodate 0, OuOS enrichment 1 pill

1.! The pre-dough was fermented with 7 / water, 45 7 ° flour, yeast, salt, inhibitor, sugar and yeast nutrients at 28.9 ° C (84 ° P) for 2/2 hours.

2. otengel yeast and the whey / cysteine product were added.

⁺ contains 99.75 / "spray-dried whey mixed with 0.25 7 ° L-cysteine HCT

209814/0011

BATH

-46- 16425U

■ j. ! The pre-dough was 'cooled and introduced with other ingredients measured from _fc in the pre-oven of a continuously operating mixing device (' Vallace Tiernan model 45).

4. The premixed dough was developed in the development facility at optimum speed and ejected from a tube into a standard combination of an American Lias Chine ic Foundry AJkF Union-i ^ oaell "K" roll divider and a Pan-O-Mat facility .

5. The batter placed in pans or tins became checked, baked, chilled, sliced and packaged like it common is ο

Results Move nsconditionseii product Dough outlet temperature in C 7.78 Premix temperature ^{in 0 C} ■ 25.3 Dough temperature in C 50.0 Premix viscosity in m anps 96 Developer speed in o / ain 70 Ausformngewicht 10 cm ^ reddish: 14 g / 3 pieces development excellent Extensibility great Test time in minutes 41 elasticity very good Stickiness very low Flow in the pan or form very good volume excellent Junction strong Eunzelung very little

2098U / 001 1

BATH ORIGINAL

" ⁴⁷ " 16A2544

B ice Piel 3

continuous mixing and using cysteine forth g estellte Brö tche n

Dough composition and working method

The same dough composition and the same procedure were used as in Example 2 with the exception that 0.005 7 ° l-cysteine hydrochloride was dissolved in water and added instead of the molice / cysteine product and that the sugar content was increased by 2 γο and the water content f UE 1 / Ό was increased.

Results

The results were approximately the same as Example 2 except that the batter could only be cooled to 12.8 ° C (55 ° F) and that the developer speed was 80 rpm and the final dough temperature was 32.2 to 33.3 ° C (90 to 92 ° I). The doughs were stretchable and developed very satisfactorily ( although they were somewhat sticky and not quite as elastic as the doughs of Example 2. The finished product, which comprised packaged rolls of 10 and 12.5 cm in size, was of excellent quality and comparable to the rolls according to example 1 with the exception of a slight indentation on the surface of the chilled product.

2 0 9 8 U / 0 0 1 1

BAD ORlGlNAU Example 4

Bread made with continuous mixing at higher production speeds.

Jeig composition

englo

Pound percent

Flour base 110

Flour x 100.0

Water 65.0

Yeast ₌ 3.0

Yeast nutrient '0.5

Sugar 8.0

Salt 2.0

stabilized fat 3.0

Whey 3.0

L-cysteine HCl 0.00? 5

Inhibitor 0.1

Emulsifier 0.1

Potassium bromate variable

Potassium iodate variable

Way of working

1. The pre-dough, the 10> flour, water, yeast, yeast nutrient, Containing sugar, salt and inhibitor was fermented for 2 hours at 27.2 ° C (81 ° F).

2. The pre-dough was cooled in such a way that a dough temperature reached of 37.8-39 ° C (100-102 ° P) was obtained.

3. The feed rates were calculated and the feed took place in the premixer of a machine of American Machine & Foundry - Amflo Pilot Plant to provide total

2098U / 0011 ÖADORIGiNAL

dough weights -of 72.6, 90.8 and 145 kg (160, 200 and 320 lbs) get per hour.

4ο The speed of the development facility was adjusted so that an optimal development was obtained.

5. The doughs were placed in molds or pans, checked for height, baked and refrigerated for an hour, taking the volume and weight were determined for the grain quality. The grain quality was compared to a set of permanent grain standards, which were selected in such a way that different grain quality values between 3 (poor) and 10 (excellent) were obtained. The best mass-produced breads have grain qualities from 7 to 9 with an occasional value of 10.

Results

Production speed

in engl. Pounds per hour 200 160 200 320

Type of dough activation

only whey χ

Whey / cysteine ⁺ χ χ χ

Dough temperature in ⁰ C. 39.0 37.8 "37.8 36.7

optimal developer speed in rpm 190 100 110 140

PS / min / English pound 0.39 0.26 0.26 0.36

Loaf volume cm ³ / engl. Pounds 2740 2670 2620 2680 grain quality units 12.0 12.0 11.8 11.3

+ contains 99.75 1 " spray-dried whey mixed with 0.25" L-cyatein HCl.

200114 / 0011.- ^BAD

Claims (15)

- 50 claims 1. A method for producing yeast-raised dough for risen and partially risen bakery products by means of a continuous mixing technique, in which the essential dough ingredients including flour, water and yeast are continuously introduced into a premixing zone, in which they are initially mixed, the resulting mixture continuously through a development zone is passed through in which it is subjected to mechanical working and the mixed and mechanically worked dough is continuously discharged, characterized in that in the premixing zone about 0.002 to 0.025 S * (based on the weight of the flour) of a gluten activating agent , from the group consisting of cysteine, glutathione and sulphite salts together with about 0.001 to 0.013 1 ° (based on the weight of the flour) of a gluten-saponifying agent, from the group consisting of bromate _T , iodate and persulphate oxidation salts, the Mitt el produce effects which cooperate with the effects of mechanical working through to give the dough in the development zone improved optimal development, extensibility and gas retention, so that these characteristics of the dough are at least equivalent to the corresponding characteristics of commercial high quality sponge doughs. 2. The method according to claim 1, characterized in that at least part of the yeast of the premix zone · in Torah «ine · 209814/0011 16425U aqueous liquid pre-dough ("brew") is added. 3. The method according to claim 2, characterized in that a pre-dough is used which contains 3 to 70 ; o of the uiehls which comprises the essential dough components. 4. The method according to claim 2 or 3, characterized in that the liquid pre-dough for at least 20 minutes is fermented. 5. The method according to claim 4, characterized in that the fermentation of the pre-dough does not take longer than 45 minutes is made. 6. The method according to claim 1, characterized in that about 1 to 4 ^c / o (based on the weight of the flour) of a dry, finely divided material such as dry whey solids, dried milk solids or dried soybean solids are introduced into the premixing zone. 7. The method according to claim 1, characterized in that the activating agent is introduced into the premixing zone in admixture with approximately 1.0 to 4.0 ήο dry whey solids (based on (the weight of the flour). 8. The method according to claim 1, characterized in that the activating agent and the ripening agent in the premixing zone in the form of a chemically stable, homogeneous mixture with about 1.0 to 4.0 for dry whey solids (sourced on the weight of the flour). 9. The method according to claim 1, in particular for the production of yeast-raised dough for crackers, pizzas, eavioli, bread sticks and other partially raised bakery products 2098U / 0011 WOOBMWM. by means of continuous mixing technology, characterized in that that the addition of gluten coagulant is omitted, leaving the gluten activator alone produces an effect that works in conjunction with the effects of mechanical working through to put the dough in the Development zone improved optimal development and elasticity so that these characteristics of the dough correspond to the characteristics of commercial doughs high quality, which is used in the production of such partially risen bakery products after discontinuous Procedures used are at least equivalent 10. The method according to claim 1, characterized in that the gluten activating agent and the gluten ripening agent are introduced into the premixing zone together with said essential ingredients of the dough at the same time and the resulting mixtures continuously through the development zone be moved through at a speed sufficient to pass around 454 to 3650 kg of dough per hour to push through the development zone, the dwell time of the dough in the development zone in the range of about 10 to 60 seconds, the mechanical! Working through in This zone requires an energy requirement of 0.15 to 0.40 PS per 0.454 kg of dough that passes through the development zone per minute, the temperature of the developed, the development zone leaving dough is in the range of about 25.6 ° to no higher than 36.7 ° C and that is continuous 2 0 9 8 U / 0 0 1 1 ^BAD mechanical working through in the development ^ zone with the Activating agent and the ripening agent work together to give the mixed dough in the developing zone an optimum To grant development, elasticity and gas restraint « 11. The method according to claim 10, characterized in that the development zone dough at such a speed is fed continuously so that at least 2270 kg of dough per hour are pressed through the zone, and that a residence time of the dough in the zone of no more than about 60 seconds is used. 12o method according to claim 11, characterized in that a dwell time of the dough in the development zone vgü is applied for at least 20 seconds. 13. The method according to claim 10, characterized in that a mechanical working through of the dough in the development zone is applied that is not sufficient to generate more than 0.35 hp per minute per 0.454 kg of the through the To give the development zone continuous dough. t 14. The method r> ach claim 10, characterized in that the dough will emerge from the developing zone at a temperature which is no higher than about 32 C. 15. The method according to claim 14, characterized in that ' the dough from the developing zone for immediate processing in a continuously operating automatic bread before nforming machine is dispensed and that the shaped Buns are then subjected to final testing and baking. 2098 U / 00 11 'ÄAD ORIGINAL .54-16425U 16, the method of claim 10 for manufacturing in part yeast-raised bakery products, characterized in that that the gluten activator is put together in the premixing zone is introduced at the same time as the essential dough components mentioned, but with the addition of Firing agent is omitted. 17o additive composition for substantially changing the Teigcharakteristiken in a continuous mixing process, characterized by dried lüolkefeststoffe in which about 0.02 to 1.25 weight. ~ P a gluten-AktivieruneSmittels from cysteine, glutathione and sulfite group comprising homogeneously distributed, wherein dry whey solids are characterized by such par tikelgröiie "distribution such that not more than 2>*> of a ÜSA-otandard sieve üiit a mesh width of 420/4, are retained, at least 45 ^c p through a sieve having a mesh size of 21OA4 / and held by a sieve with a liner width of 7 4At ^ back and not more than 10 ρ pass through a sieve with a mesh size of 53xtäindividual, and the dry whey solids having a bulk density between 0.56 and 0.63 g / ml exhibit. 209814/0011 bad original Blank page