DE2303703A1 - BAKED GOODS WITH A NEW SURFACE GLOSS AND PROCESS FOR MANUFACTURING SUCH BAKED GOODS - Google Patents

Description

Case 3/98
Dr.Ve/Ba

CH. Boehringer Sohn, Ingelheim am Rhein 1

Baked goods with a new type of surface gloss and process

for the production of such baked goods

The invention relates to baked goods with a novel surface gloss and a method for producing this surface gloss.

It is already known that in the bakery to achieve a surface gloss and a certain browning, wheat pastries, such as yeast plaits, large milk rolls and croissants, to be brushed with fresh egg yolk. But this method has the Disadvantage that the coating obtained is brittle and therefore easily becomes unsightly: the gloss "dies" and flakes off. Added to this is the short shelf life of egg yolks.

409831/0118

For this reason one has tried to find other means develop with which a shine similar to the egg yolk can be achieved. So have preparations made from casein with additives of lecithin and, if necessary, of preservatives or certain salts, the aqueous preparation of which as' Glossy strokes is applied, found widespread use. Such Shine brushing, generally done by brushing or spraying on before baking the dough pieces are applied, result in a permanent, high-gloss coating. Another benefit of one Such a product is its durable powder form, which allows only the required amount to be taken and to bring it to the market packaged in portions, if necessary.

Such coatings can also be produced with starch, dextrins, pectin, gelatine or other swelling substances.

However, these agents in turn have the disadvantage that the portions reaching the baking tray after Glue the baking very firmly to the surface and partially bake in. The consequence of this is that the pieces Adhere so tightly to the baking sheet by running down glossy strokes that they are very heavy and! in part only must be removed from the base in violation of the external shape. On the other hand, it makes cleaning the metal sheets from the burned-in residues of the glossy coats great difficulties and thus particularly disrupts the workflow with continuous processes quite considerably. These disadvantages do not occur when using liquid egg yolk because the parts that get onto the sheet flake off in scales and can be easily removed.

/ 3

409831/0118

It has now been found that with appropriate application / of commercially available dialdehyde starch /] & it of the formula

■!

CH ₉ OH

3 2

CH HC

II I

O O

Oeänd © rt οοΓπ ^ δ Input efayfc3, -Q: .5sn cn ..4sSL ^ _t .jL ^ ..

written as polymeric dialdehyde:

CH

HO

CH

CH ₂ OH

. CH -CHO

(R)

or Sunistar 190 (alcoholic dispersion) from Ea. Miles Laboratories Inc., Slkhart, / Indiana (USA)) an excellent gloss and browning is achieved on the surface of conventional biscuits,

I 4

A09831 / 0118

at the same time easy detachment of the biscuits and the portions of the solution that get onto the baking tray is ensured. Subsequent "death" ^{11 of} the gloss could not be observed.

The application can, for example, by spraying or Coat with an aqueous, aqueous-alcoholic or purely alcoholic solution or suspension of the aforementioned Dialdehyde starch take place, the concentration of the dialdehyde starch in the solution or suspension being expedient between 10 and 25 wt. # is.

It has also proven advantageous to add about 0.5 to 5% by weight , preferably 1% by weight, of an emulsifier such as lecithin, mono- and / or diglycerides of fatty acids to the solution or suspension. If necessary, milk protein can increase the browning of the baked goods.

The invention accordingly also relates to a for sale Commercial preparation suitable for bakeries, the solid dialdehyde starch, the emulsifiers mentioned above and optionally milk protein are mixed in, packed in suitable containers (for example cans or bags) as well as the use of this preparation for producing a permanent surface gloss on baked goods. The usage expediently takes place in such a way that a 10-25 # aqueous, Aqueous-alcoholic or purely alcoholic solution or suspension is prepared, which is then sprayed on or painted on is applied to the surface of the pastry. It is also possible to use the dialdehyde starch mixed with emulsifiers directly to be sold in alcoholic dispersion, since dialdehyde starch can be stored in such a preparation.

The following examples illustrate the invention without restricting it:

4.0 9 8 3 1/0 1 1 8 -

example 1

The result was smooth, roll-shaped pastries weighing approx. 50 g Weight from a yeast dough used with the following recipe:

500 g of wheat flour

40 g whole milk powder

60 g of sugar

60 g fat

30 g yeast
9 g salt
230-240 ecm of water

The baking temperature was 2QO - 220 ⁰ C.

A solution prepared from 25 g of dialdehyde starch, 1 g of mono-diglyceride (dropping point 55 ^° C.) and 75 ml of water was brushed onto the hot biscuits with the aid of a brush. After cooling, the surface was permanently shiny, the pastries and residues could be easily removed from the trays.

Example 2

You! Pieces of dough according to Example 1 were made with before baking a commercially available alcoholic dispersion of a dialdehyde starch. After baking they had Pastries have a permanently shiny surface; they came off the metal sheets easily.

9831/0118

Example 3

Before baking, puff pastry pieces were mixed with a commercially available ethanol solution diluted with water in a ratio of 1: 1 Painted dialdehyde dispersion. After baking, the pastry had a brown sheen on the surface, which Residues could easily be removed from the sheet metal.

Example 4

Puff pastries were left in a hot state after baking coated with a commercially available ethanolic dispersion of dialdehyde starch. They showed within Minutes a permanent high gloss. The residues came off the sheet easily.

409831/0118

Claims (1)

Claims \ 1?) Baked goods with a permanent surface gloss, characterized in that the surface gloss is created by applying a commercially available dialdehyde starch to the surface of the pastry. 2. A method for producing a permanent surface gloss on baked goods, characterized in that a commercially available dialdehyde starch is applied to the surface of the baked goods. 3. The method according to claim 2, characterized in that that an aqueous or alcoholic solution of the dialdehyde starch is sprayed or brushed onto the surface will. 4- Process according to Claims 2 and 3 »characterized in that the concentration of the dialdehyde starch solution is 10-25 % . t>. Process according to Claims 2 and 3, characterized in that that an emulsifier is added to the solution of the dialdehyde starch. b. Method according to claims 2, 3 and 5 »characterized in that that lecithin and / or mono- or diglycerides of fatty acids are used as an emulsifier. 409831/0118 7. The method according to claims 2, 3 and 5> characterized in that the concentration of the emulsifier in the solution is about 1 #. 8. Preparation for producing a permanent surface gloss on baked goods, characterized in that it is commercially available dialdehyde starch in addition to small amounts
contains an emulsifier. 9. A preparation according to claim 8, characterized in that it also contains small amounts of milk protein. 10. Use of a preparation according to claim 8 or 9
to create a permanent surface gloss
on baked goods. 409831/0118