DE2205984A1 - Prolonging freshness of rye bread - by adding alpha-amylase to dough - Google Patents

Abstract

Freshness of rye bread is preserved for 10-14 days (or even up to 6 months, if the bread is throughly sterilised and tightly packed) by adding to the dough alpha-amylase produced e.g. from Bacillus subtilis in an amt. corresp. to 2000-80000, pref. 5000-20000, SKB- units per 100 kg of flour, i.e. much more than in the case of white bread (SKB- units are determined by the method of Sandstedt, Kneen and Blish).

Description

Process for the production of rye bread or mixed bread with an extension The invention relates to a process for the production of rye and Mixed bread that keeps frying longer when stored than the usual bread qualities, dDhO only after a prolonged period of time the condition referred to as' taltbackenXJ reached0 Breads age when stored, with different properties at the same time change. The most visible sign of staling is the solidification of the crumb. With increasing storage, the organoleptic properties also change, such as taste, aroma and chewing properties. Until now it is not possible to make these changes to precisely determine by numerically determinable values, the safest stop offer organoleptic examinations, i.e. tasting by as many as possible Subjects, and the test of compressibility by finger pressure, the latter Property can also be followed numerically with a so-called penetrometer.

Stale goods are unpopular with customers and difficult to sell. Delaying the aging of baked goods, i.e. their frison attitude, always wins more important because bread making in bread factories means that it is the way from the manufacturer to the consumer becomes longer and requires more time, going beyond that always more consumers to increase their stocks of baked goods.

The process of getting stale is complex. Not all types of bread age quickly. The aging depends, among other things, on whether rye or wheat flour - referred to alone or as a "panimeter" weighing - used is and in what way the bread is made and under what conditions it is is then stored. The change in the distribution of moisture is essential inside the bread during storage (L. Waldt, Tne Bakers Digest, S64 - 72, 1968).

The total moisture content plays a subordinate role, so that bread also in a watertight pack without reducing its overall moisture content becomes stale (J.B. Boussingault, Ann. Rohem. PnysO III, Series 96, 490, 1855). It is assumed that the moisture distribution with the gradual retrogradation of strength. The water-binding capacity increases with increasing aggregation the strength.

Extensive investigations into the aging of the bread, e.g. from Schock and French (Office of the Quartermaster General, USA, 1947; Cereal ChemO 24, 251, 1947) and Nozwick (p.P. Nozwick, P.P. Merritt and W.T. Geddes, Cereal Chem.

25, 297, 1946), certain changes could be made to the various However, we could not clarify what the taste was after changes can be traced back to how they can be excluded.

In the production of white bread there is a limited extension by adding bacterial alpha-amylase (A.S. Schultz, F.D.

Schoonover, R.A. Fisher and S.S. Jackel, Cereal Chem. 29, 200 (1952)). However, the amount of amylase that can be used in white bread production is limited. According to various studies (J.F. Conn, J.A. Johnson and B.S. Miller, Cereal Chemie 27, 191-205, 1950; 0. Silverstein, The Bakers Digest, 66-72, 1964; L.M. Waldt and R.D. Mahoney, Cereal Sci Today, 12, 358-62, 1967) can be reached at the Use of bacterial alpha-amylase in amounts from oo to 900 SKB units / 100 kg flour have a distinct freshness-keeping effect. At dosages above looo SKB units / 100 kg flour already have bread defects. You get a sticky, badly chewable crumb. With a dosage of lo, ooo SKB units / loo kg of flour the crumb is completely sticky.

In the production of rye bread and mixed bread containing rye flour causes bacterial alpha-amylase in an amount of zioo to 900 SKB units / ioo kg. Flour does not extend the freshness. It has now been found that one a significant freshness effect with rye bread and mixed bread achieved if you Bacterial alpha-amylase is used in an amount that is lo- to lo-fold that of corresponds to the amount of amylase permitted for white bread production. Surprisingly occur with this amount of amylase, which in the production of white bread becomes inedible Product would result in no bread defects in breads containing rye.

The invention relates to a method for producing rye bread or mixed bread by making a dough from rye flour or at least one Flour mixture containing 25% by weight of rye flour and baking in a manner known per se, wherein a bacterial alpha-amylase in an amount of 2000 to 80,000 SKB units, preferably 5,000 to 20,000 SKB units, 10,000 each kg of flour is also used.

The process is suitable for the production of rye bread, whole grain bread, Rye ear bread, whole grain bread as well as rye and wheat loaf. The production these loaves can be after the released or the snapped Baked by baking, in the box baking or by baking in the oven.

As the bacterial alpha-amylase, the commercially available products can be used. It is preferred to use amylases of the dextrinating type Bac. Subtilis cultures (J. Fukumoto and S. Okada, J. Ferment. Technol.

41, 427-454, 1963). The commercial products of this type differ something in the effect, since they usually have several different types of enzymes with different Effect included. The amylase activity of the enzyme preparation is expedient after determined by the SKB method (Sandstedt, Kneen and Blish, Cereal Eine. 16, 712, 1939).

The enzyme preparation can be added directly to the flour or to the dough The dough is prepared in the manner known per se direct guidance or indirect guidance and through the various known ways the sourdough management.

While rye breads or mixed breads of conventional kind after about 5-7 Days are old, have those produced by the process of the invention Breads still have a high degree of compressibility and good organoleptic properties after about 10-14 days Properties.

With appropriate packaging and sterilization, breadcrumbs can be over Can be kept fresh for 8 weeks up to 6 months. That applies above all on bread with a rye flour content of 70 to 100%.

Example Making Wheat Mix Bread Using 50 g of a technical amylase preparation from BacO subtilis (amylase preparation 2227 B of Röhm GmbH, Darmstadt with 25o SKB units / g) per loo kg of flour, corresponding to 12,500 SKB units per 100 kg of flour.

Type of bread: Mixed wheat bread made from 307f rye flour type 1150 and 70,% wheat flour Type 1050, sour portion 20, Ç, pitch portion lo, proofing time of the dough pieces 65 min., Baking time 60 min.

Comparison: Breads baked under the same conditions, but without Amylase addition.

Results: 1 bread in the fresh state. The ones with and without added amylase The breads produced do not differ significantly with regard to the fresh state Bread weight, bread volume, bread yield, curvature, browning, loosening of crumbs, pore evenness and taste.

Breads baked with enzyme only have a cleaner pore size and shortly after baking, the crumb elasticity is somewhat poorer.

2. The aging rate became great with the addition of amylase greatly reduced, the breads remain significantly more moist during storage. the Compressibility of the crumb, which is recognized as decisive for the condition of hairdressing is, even with 4-day-old bread, is still very high (see table).

Table of properties of 4-day-old breads without amylase- with 0.05% amylase- additional nerge preparation 2227 B represents created Panimeter values 180 PE 345 PE Tasting dry, moist and fresh strawy The higher the panimeter values (PE), the higher the compressibility of the crumb, the better the freshness

Claims (1)

Method for the production of rye bread or mixed bread by making a dough from rye flour or at least 25% rye flour by weight containing flour mixes and baking in a manner known per se, characterized in that that a bacterial alpha-amylase in an amount of 2000 to 80,000 SKB units, preferably 5,000 to 20,000 SKB units, per loo kg of flour is also used.