DE2615392A1 - FLOUR CORRECTIVE - Google Patents

Description

PATENT LAWYERS

DR.A.VAN DERWERTH DR.FRANZ LEDERER REINER F.MEYER

DlPL-ING. (1934-1974) DIPL.-CHEM. DIPL.-ING.

8000 MUNICH 80 LUCILE-GRAHN-STRASSE 22

TELEPHONE: (089) 472947 TELEX: 524624 LEATHER D TELEGR .: LEATHER PATENT

April 8, 1976 L / ha

Applicant: Diamalt Aktiengesellschaft, Munich, Friedrichstr. 18th

Flour corrector

The invention relates to flour correcting agents for improving weak flours and in particular a correcting agent for a special wheat flour, namely the flour which is obtained from so-called "bulk wheat ¹¹ " or "problem wheat".

Bulk wheat or problem wheat is a type of wheat that can deliver up to 50% higher yields than its flours but are only bakeable to a limited extent. Typical types of wheat, which also fall under the term bulk wheat, are the types Benno, Kranich, Feldkrone, Clement and Maris Huntsman. Already a share of 20% of this problem wheat together with 80% normal varieties reduces the processing ability of such a flour mixture in such a way that no satisfactory baking result can be achieved.

The dough properties that differ from normal flours can also be clearly identified from the corresponding extensograms in terms of the rheology of the dough read off.

Even with a 20% addition of problem wheat to normal wheat the result is a flowing, moist, machine

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Processing sticky dough with poor proofing stability also shows poor baking behavior in that it has too little oven follow-up, inadequate or none at all Bulge results, brings a reduced volume and shows an unsatisfactory crumb structure.

The addition of common baking agents such as ascorbic acid or cysteine hydrochloride shows no or only no a bad effect.

It has now been found that if one uses such weakly baked flours as a correction agent, a combination of cystine and Ascorbic acid adds a significant improvement to the dough can be achieved.

The invention thus relates to a flour correction agent for poorly baked goods Flour, which consists of a combination of cystine and ascorbic acid. By combining these every substance known in and of itself to be effective in baking produces an unexpected synergistic effect. Through the Addition of the baking agent according to the invention to flours from mass forms, in particular those flours which contain 20% or more, in particular 50% or more flour from bulk wheat you get an improved dough that is drier, more machine-compatible and has a high fermentation stability. When baking receives such dough with the corrective agent according to the invention you get a quick oven drive, a distinctive baked goods collar, an increased baked goods volume, and a fluffy, woolly crumb texture .

The weight ratio of cystine to ascorbic acid in the invention Correction agent is 1: 5 to 5: 1, preferably 1: 2 to 2: 1 and in particular about 1: 1.

The flour correction agent according to the invention preferably contains , also an alkali or alkaline earth salt of a C ^ - C alkanecarboxylic acid, e.g. a propionate such as sodium propionate or a Butyrate such as sodium butyrate. The amount of this salt is generally 1.5 to 6 times, preferably 2 to 5 times

the amounts of cystine. _{70981 3/0632} -3-

Preferred catfish contains the flour correction agent according to the invention furthermore an enzyme from the group of hydrolases, e.g. a carbohydrase or an amylase. It can also contain emulsifiers based on mono- and diglycerides, which are esterified with food acids such as tartaric acid.

The flour corrector also expediently contains a phosphate, in particular calcium phosphate, e.g. calcium phosphate. The amount of phosphate can be 1 to 8, preferably 2 to 6 parts by weight per part by weight of cystine. The Mehikorrectmittel · can also small amounts of thiazolidine carboxylic acid contain. The flour correction agent according to the invention can also contain cysteine hydrochloride. The amount of cysteine hydrochloride can be 0.01 to 2 parts by weight per part by weight of cystine, preferably 0.05 to 0.5 parts by weight be.

Instead of or in addition to cystine and / or cysteine hydrochloride, other derivatives of cystine or cysteine hydrochloride can also be used used, such as Sal2edes Cystine, Cysteinebase, N-acetylcysteine, cysteamine.

The active ingredients of the corrective agent are expedient mixed with a carrier before being incorporated into the flour or dough. Suitable carriers are Starch, malt flour, whey powder and similar substances. The carrier can be used for 50 to 98%, preferably 80 to 95% make out the coming corrective agent.

The corrective agent prepared with the vehicle is used in an amount such that about 20 to 100 ppm, preferably 40 to 80 ppm cystine (based on the flour) are used.

A particularly preferred flour correction agent according to the invention has the following composition in terms of its active ingredients:

10% by weight cystine
5-20% by weight ascorbic acid, 20-50% by weight sodium propionate

20-60% by weight calcium phosphate 4-15% by weight emulsifier
1-5% by weight enzyme - 4 -

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example 1

The following components are intimately mixed with one another:

1.2 parts by weight of cystine

1.2 parts by weight of ascorbic acid

4.8 parts by weight of monocalcium phosphate

50.0 parts by weight of whey powder

42.8 parts by weight of malt flour

A correction agent obtained in this way is used in an amount of about 0.5% by weight, based on the flour.

Example 2

The following components are intimately mixed with one another:

1.0 Parts by weight Cystine 1.2 Parts by weight Ascorbic acid 4.0 Parts by weight Sodium Propionate 2.5 Parts by weight Monocalcium phosphate 1.0 Parts by weight Monoglyceride emulsifier 0.3 Parts by weight Carbohydrase

The correction tool obtained in this way is used in an amount of about 0.07% by weight based on the flour.

709813/0632

Claims (7)

Flour correction agent for improving weakly baked flours, characterized in that it is a combination of cystine and ascorbic acid. 2). Agent according to claim 1, characterized in that it contains cystine and ascorbic acid in a weight ratio of 1: 5 to 5: 1, preferably 1: 2 to 2: 1. 3) means according to any one of the preceding claims, characterized in that there is also a phosphate in one Contains amount of 1 to 8, preferably 2 to 6 parts by weight per part by weight of cystine. 4) Agent according to one of the preceding claims, characterized in that it is also an alkali or alkaline earth salt a C. - C ^ alkanecarboxylic acid. 5) Agent according to claim 4, characterized in that it contains sodium propionate. 6) means according to one of the preceding claims, characterized in that that it also contains an enzyme from the group of hydrolases. 7) Process for baking weakly baked flours, wherein a flour corrector is added to the flour, characterized in that, that a flour correcting agent according to one of claims 1 to 6 is added to the flour in such an amount, that the flour contains 20 to 100 ppm cystine. 709813/0632 ORIGINAL INSPECTED