DE2333387C3 - Use of leftover grain to make baked goods - Google Patents
Use of leftover grain to make baked goodsInfo
- Publication number
- DE2333387C3 DE2333387C3 DE19732333387 DE2333387A DE2333387C3 DE 2333387 C3 DE2333387 C3 DE 2333387C3 DE 19732333387 DE19732333387 DE 19732333387 DE 2333387 A DE2333387 A DE 2333387A DE 2333387 C3 DE2333387 C3 DE 2333387C3
- Authority
- DE
- Germany
- Prior art keywords
- baked goods
- well
- grain
- normal
- make baked
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 title claims description 4
- 235000021190 leftovers Nutrition 0.000 title 1
- 235000013312 flour Nutrition 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- 239000010903 husk Substances 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 3
- 235000014594 pastries Nutrition 0.000 description 2
- 229940116542 OTHER NUTRIENTS in ATC Drugs 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive Effects 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 230000001055 chewing Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000018984 mastication Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 235000012780 rye bread Nutrition 0.000 description 1
- 239000004458 spent grain Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Description
Die Erfindung betrifft die Verwendung von Getreidemalzrückständen, die durch Extrahieren des Getreidemalzes in einem üblichen Brauprozeß erhalten und zu Mehl vermählen worden sind, in Verbindung mit anderen Mehlsorten zur Herstellung von Backwaren.The invention relates to the use of grain malt residues, obtained by extracting the grain malt in a conventional brewing process and to Flour has been ground in conjunction with other types of flour for making baked goods.
Aus der DT-PS 3 27 675 ist Us bereits bekannt, Us is already known from DT-PS 3 27 675,
Tabelle
Roggenmischbrot .table
Mixed rye bread.
Getreidetreber nach Entfernen der Spelzen unter Zusatz von größeren Mengen anderer Nährstoffe zu Gebäck zu verarbeiten.Cereal grains after removing the husks with the addition of larger amounts of other nutrients Process pastries.
Dieses Gebäck hat den Nachteil, daß ihm die für die Verdauung erforderlichen Ballaststoffe fehlen.These pastries have the disadvantage that they lack the dietary fiber required for digestion.
Erfindungsgemäß werden diese Nachteile beseitigt, da die Treber noch erhebliche Mengen an Spelzen, also Ballaststoffe, enthalten.According to the invention, these disadvantages are eliminated, since the spent grains still have considerable amounts of husks, ie Contain fiber.
Es konnte nicht vorhergesehen werden, daß sich diese Spelzen in Backwaren einarbeiten lassen, nachdem bei üblichen Mehlen bekanntlich die Spelzen vor oder bei;n Mahlen entfernt werden.It could not have been foreseen that these husks could be incorporated into baked goods after It is well known that the husks are removed from common flours before or during grinding.
Es wurde des weiteren überraschend festgestellt, daß die mit der Erfindung erhaltenen Teige erheblich mehr Wasser aufnehmen als übliche Teige, was zu einer erhöhten Teig- und Brotausbeute führt.It was also found, surprisingly, that the doughs obtained with the invention are considerably more Absorb water than normal dough, which leads to an increased dough and bread yield.
Die nachstehende, nachgereichte Tabelle veranschaulicht die mit der Erfindung erzielbaren Vorteile.The following table, filed below, illustrates the advantages that can be achieved with the invention.
Zusatzadditive
TrebermehlGrain flour
5%5%
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19732333387 DE2333387C3 (en) | 1973-06-30 | Use of leftover grain to make baked goods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19732333387 DE2333387C3 (en) | 1973-06-30 | Use of leftover grain to make baked goods |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| DE2333387A1 DE2333387A1 (en) | 1975-05-15 |
| DE2333387B2 DE2333387B2 (en) | 1976-12-09 |
| DE2333387C3 true DE2333387C3 (en) | 1977-07-28 |
Family
ID=
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3918937A1 (en) * | 1989-06-09 | 1990-12-13 | Kienle Christoph | Reduced processing costs for bread prodn. - in which leavened dough is produced by using waste materials from the drinks industry |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3918937A1 (en) * | 1989-06-09 | 1990-12-13 | Kienle Christoph | Reduced processing costs for bread prodn. - in which leavened dough is produced by using waste materials from the drinks industry |
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