DE2835149A1 - METHOD OF PRE-TREATMENT OF WHEAT FLOUR - Google Patents

Description

^Γ -? - 2835U9

uZ: M 821
Case: 5708

THE CMiPIS FOOD INDUSTRY CO. , LTD.
Tokyo, Japan
10

"Process for the pretreatment of wheat flour"

• J5 The invention relates to a method for pretreating Wheat flour. In particular, the invention relates to a method with which the long-time, natural Aging is replaced by a short-term aging. Aging is required to make wheat flour with excellent To obtain baking properties that are suitable for making cakes and, for example, Japanese pastries is.

In general, wheat flour is only used after it has been ground in for a period of time has been stored in a storage facility or silo. This is because the wheat flour quality immediately after Grinding is not stable. Wheat flour is commonly used for cakes and Japanese pastries, for example, for several Aged months or more. Furthermore, a storage period of 6 months to 1 year is required in order to use wheat flour Making cakes and Japanese pastries with high quality to age naturally. This aging is regarding the baking properties of wheat flour are considered essential. Aging prevents the collapse of the Cake after baking, the formation of layers in

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-j the baked cake, made in the manner of unbaked layers occur, as well as, for example, also the moisture and wateriness of the cakes when eating. For example Japanese pastries made from aged wheat flour are sufficiently soft to the touch of the mouth.

Therefore, many attempts have heretofore been made to accelerate natural aging substitute. For example, the wheat flour was given a

-ΙΟ basic amino acid, a higher alcohol with 8 to 16 carbon atoms and a polyphosphate, an ammonium persulfate, a chlorine dioxide or a potassium bromate is added as an aging agent. However, neither of these aging agents is satisfactory in terms of the aging effect or

■ J5 the aging agent remains in the end product. The upcoming The problem is therefore still incompletely solved. In JP-OS 29 267/76 a method is described in the wheat flour is aged by keeping it at a temperature of 40 to 70 ° C for 2 to 20 days without losing moisture. Industrial however, it is difficult to store wheat flour at a constant high temperature for several days. From the U.S. Patent 3,490,917 is a method of making wheat flour known for cakes in which complex process steps are involved, for example the removal of the glue from a raw wheat flour. This known method is therefore specific and troublesome and cannot be general can be applied.

From the foregoing it can be seen that so far it has not been a complete one Solution to the problem of replacing natural aging is known so far. The idea lies in the invention is based on a method to replace natural aging to improve the baking properties of wheat flour indicate, and for this purpose extensive and detailed investigations were carried out within the scope of the invention

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previously unknown aging processes were carried out. Included it has been found that the baking properties of wheat flour even when stored at room temperature • Can be improved if acetic acid, propionic acid and / or ethyl alcohol is added to the wheat flour. the end According to the invention, a method is specified based on this knowledge, which instead of natural, time-consuming aging can be used economically and easily to handle.

1Q Furthermore, a heat treatment is advantageous according to the invention, to bring out the above-mentioned effects of the volatile additives in a short time.

The feature according to the invention consists essentially in ■ j5 that the wheat flour with a certain volatile, edible Addition is implemented, for example acetic acid, propionic acid and / or ethyl alcohol.

Since the additive is volatile, it will distribute evenly in the wheat flour so that the flour components are effective and uniformly react with the volatile additive in an advantageous manner. In particular, the reactions of the wheat flour components with an additive to improve the baking properties must be in the wheat flour in a homogeneous manner expire to a certain extent. Since special, suitable, volatile additives are used, that is according to the invention Process in a particularly suitable way to achieve the desired homogeneous reactions to improve the Wheat flour to achieve due to the volatility of the additives. The easily achievable removal of the volatile Additives that initially remained in the treated wheat flour also forms an essential feature of the method according to the invention.

The addition of volatile additives according to the invention Procedure and subsequent treatment,

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for example heating, are to improve the properties of the wheat flour components. It is well known that wheat flour is used in its acidic state for making cakes undesirable. Therefore, the process of the invention is volatile and easy Removable additives are used to improve the baking properties of wheat flour. According to the invention the baking properties of wheat flour can also be improved by leaving it at room temperature without heating is stored. The method according to the invention is therefore economical. The required storage time can be greatly shortened compared to natural aging.

The invention is explained in more detail below:

First, at least one of the following substances is added to the wheat flour:

Acetic acid, propionic acid, and / or ethyl alcohol. Any type of acetic acid can be used by fermentation or has been produced synthetically. Usable acetic acids include acidifiers and vinegar. In practice it is glacial acetic acid preferred. Preferably the amount is from 0.02 to 0.5 percent by weight (weight of that used in Liquid contained in acetic acid, based on the weight of the wheat flour). More preferred are from 0.05 to 0.3 percent by weight. Unless stated otherwise, all parts and percentages below relate to on weight. The acetic acid is added as such or after diluting in water.

Propionic acid can be added in the same way as acetic acid.

On the other hand, any kind of edible ethyl alcohol can be used will. An amount of. 2 to 30

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Weight percent, and more preferably 5 to 15 weight percent, of ethyl alcohol based on the weight of the wheat flour. An aqueous solution with about 60% or ethyl alcohol.

If one of the volatile additives is added in an amount which is below the range mentioned, so can the benefits are not obtained. On the other hand, the addition of an amount above the range mentioned does not lead to any result to a noticeable increase in the benefits. In other cases the addition of excessive amounts leads to interference the baking properties of the wheat flour, for example a deterioration in the odor of the flour made from it Cake. If a combination of the volatile additives according to the invention is provided, then the The amount used should be similar to that of the individual substances as specified above. A suitable combination should be should be selected with a view to the ease of handling of the wheat flour and with a view to its use. Regarding the method of addition, the volatile substance as such or after dilution with water can be uniform the wheat flour can be sprayed on while stirring. In the context of the invention, the wheat flour can also be mixed with a vaporous, volatile substance are brought into contact. The mixed with a volatile substance according to the invention Wheat flour is then deposited or heated or is first deposited and then heated or vice versa.

The term "depositing" used here means the adequate conversion of wheat flour with the added, volatile substance at room temperature. The time required to achieve a sufficient effect depends for example on the type of wheat flour used, the intended use, the type of volatile used Substance and its amount, the condition of the mixture and the temperature at which the mixture is maintained. At-

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For example, the object of the invention can be achieved by adding a 94 percent aqueous solution of ethyl alcohol in an amount of 18 percent by weight, based on the wheat flour, to the wheat flour and then storing the mixture obtained at 27 ° C. for 6 hours, or that a 20 percent aqueous solution of acetic acid in an amount of 2 percent by weight, based on the wheat flour, is added to the wheat flour and the mixture obtained is ^{deposited at 27 °} C. for 5 days. During storage, the wheat flour mixture can be stirred in a suitable manner. Since the storage takes place at room temperature without special heating and the usual storage time up to loading can be used for storage, the storage according to the invention is inexpensive and practical.

The improvement in the baking properties of wheat flour is based on the chemical reactions between the wheat flour components and acetic acid, propionic acid or ethyl alcohol. Therefore, if storage can be carried out for a long period of time, the object of the present invention can be achieved by storage at room temperature. If the improvement is to be achieved in a short period of time, heat treatment can be carried out. In this case, the heating is done with besipielsweise ■ a temperature between room temperature and 100 ⁰ C.

There is another feature of the method according to the invention in that, compared to the known method for; Improving the properties of wheat flour for cakes by heating the heating time and shortening the heating temperature can be degraded. In order to economically achieve satisfactory effects according to the invention, one is Heating temperature of 70 to 90 ° C and a heating time of 20 minutes to 3 hours are preferred. That from the wheat flour and A mixture consisting of an additive can be stored for a certain period of time and, if necessary, then heated will. In this case, the heating time can be shorter than in the case where only heating is carried out.

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The heating temperature can also be lowered.

The heat treatment is carried out to promote the conversion of the wheat flour components with acetic acid, propionic acid and ethyl alcohol. Furthermore, an additional heat treatment removes the remaining volatile additive. If the acetic acid or the propionic acid remains in the wheat flour after this treatment, they can be neutralized with a basic substance. • 10 If the amount of remaining acetic or propionic acid as well as that of ethyl alcohol is to be minimized by heating, the wheat flour can be treated for a short period at a temperature of around 100 to 150 ° C. Such heating in this temperature range enables evaporation and expulsion of the acetic or propionic acid. Since propionic acid increases yeast growth, it is used for several months when it is stored. Acetic acid is particularly suitable for short-term deposits. On the other hand, if acetic acid is used and if it has been deposited for a long time, it is necessary to hermetically seal the container. After deposition with ethyl alcohol, the amount remaining in the treated wheat flour is small. Therefore, the original amount of ethyl alcohol should be slightly larger than that of acetic or propionic acid. In the present invention, when 2 or 3 of the volatile additives are combined with each other in consideration of these conditions, the combination obtained may lead to remarkable effects in some cases. For example, if the baking properties are to be improved of wheat flour in a short period, be a 20 percent xtfäßrige solution of acetic acid with 0.07 percent by weight "based on the wheat flour and a 78prozentige aqueous solution of ethyl alcohol with 6 weight percent, based on the wheat flour, sprayed onto the latter , and the resulting mixture is kept at 70 ° C for 3 hours or at 90 ° C

-Ι heated for 1 hour. The wheat flour obtained has minimal amounts of residual, volatile additives, and has at least as good baking properties as during wheat flour naturally aged over a long period of time.

Various types of devices can be used for heating. Because wheat flour has a low thermal conductivity the heating is usually done in a direct way

^ q or an indirect dryer. Preferably indirect dryers are used. Among these are in particular the so-called screw dryer, the stirred pan dryer or the rotary dryer are preferred. Both the continuous operation and the

■ J5 batch operation is possible.

The heat treatment according to the invention also includes the case that the wheat flour is heated before an additive is added, then the addition to the wheat flour, the temperature of which is above room temperature, is added and then the added wheat flour is kept at a temperature above room temperature. at In the above heat treatment, an additive can be added to hot wheat flour during the heat treatment or after the completion of the heat treatment.

The wheat flour thus improved has excellent baking properties on. For example, if it is used for frothy cakes or butter cakes, it is baked ne cakes excellent in terms of a possible collapse after baking, on the formation of unbaked · 'layers and on the moisture and Water retention when eating.

The invention is illustrated in more detail by the following experiment and examples.

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Experiment I.

Control examinations will be carried out for the experiment.

The improvement in the quality of the wheat flour is determined on the basis of the quality of the so-called biscuit made from the pretreated wheat flour. The results are shown in Table II below. The wheat flour after grinding is kept at room temperature for 20 days and has the following
Analysis results on:

Moisture content 12.2%, protein content 6.7%,
Ash content 0.33%.

When acetic acid, propionic acid or ethyl alcohol is added to improve the properties of wheat flour, usable liquids containing these substances are diluted with correspondingly predetermined amounts of water, and the diluted solution is sprayed onto the wheat flour with the aid of a sprayer while stirring. In the diluted state, the aqueous solution of acetic acid or the
Propionic acid has a concentration of 20%, while the aqueous solution of ethyl alcohol is concentrated to 80%
is. The storage takes place by standing the wheat flour mixture in a hermetic container at about 20 ⁰ C for a predetermined period of time. For heating, the wheat flour mixture is heated to the desired temperature of the material with the help of a so-called stirred pan dryer. A batter is prepared in the usual way according to the recipe given in Table I below.

250 g of the dough produced are poured into a round baking pan with an internal diameter of 15 cm and heated to about 170 ° C
baked for about 30 minutes to make a sponge cake. to
obtain.

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If the moisture content of the wheat flour is reduced by the Storage increased or decreased, this is condensed so that the moisture content and the solids content in a treated wheat flour portion is equal to that in an untreated wheat flour portion. When adding acetic acid or propionic acid is given a certain amount of sodium bicarbonate to neutralize the treatment treated wheat flour added, with the amount of sodium bicarbonate is equivalent to the amount of acid remaining. As can be seen from Table II, that falls outside the scope of the invention cakes made with pretreated wheat flour do not combine and are of excellent quality on. Thus, the baking properties of the wheat flour are greatly improved by the treatment according to the invention.

Table I. Recipe of the biscuit

Wheat flour eggs sugar water

100 parts

100 parts

100 parts

35 parts

Table II Test results

Part examined

Volume degree damp- half- (ml) of the liquid cooked together- and water-stratified

Maintained at room temperature for 20 days after grinding

Maintained at room temperature for 45 days- 602 ++ ++ ++ gen after grinding

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heated to 70 ⁰ C for 30 minutes 565 + + ++ heated to 70 ° C for 1 hour 564 ++ + +

Addition of 0.1% acetic acid ^ _{41 ++ +} - ^ h (used immediately) ^ *

Addition of 0.1% propionic acid _{g43 ++} ^ _ _H (used immediately) ^

Addition of 10% ethyl alcohol, "5 _,", + ₊ _ ^ (used immediately)

Addition of 0.1% acetic acid

(used after storage 741 - - - of 25 days)

Addition of 0.1% acetic acid

(heated to 70 ^° C. during 701

30 minutes)

Addition of 0.1% acetic acid

(stored for 7 days and 723 - - ^ c then at 70 ⁰ C during
Heated for 30 minutes

Addition of 0.1% propionic acid ₇₃₃ _ _

(stored for 25 days)

Addition of 0.1% propionic acid
(heated at 70 ° C for 728 -

30 minutes)

Addition of 0.1% propionic acid

(stored for 7 days and

then heated at 70 ° C for 735 - - 30 minutes)

Addition of 10% ethyl alcohol g ", - _ _ _ (stored for 25 days)

Addition of 10% ethyl alcohol

(heated at 70 ⁰ C during 681

30 minutes)

Addition of 10% ethyl alcohol

(stored for 7 days and _fi _ _ _ 3Q then at 70 ⁰ C while
Heated for 30 minutes

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Addition of 0.05% acetic acid

and 0.05% propionic acid

{heated at 70 ⁰ C during

30 minutes)

Addition of 0.05% acetic acid and 5% ethyl alcohol (stored for 7 days and then heated at 70 ° C for 30 minutes)

Addition of 0.05% acetic acid, 0.05% propionic acid and 5% Ethyl alcohol (stored for 25 days)

The rating of the properties of the biscuit is' as follows:

Degree of coincidence: It has been coinciding after 15th

observed the baking

++ = noticeably collapsed + = collapsed slightly

- = not collapsed

Degree of humidity and water content:

The state of the biscuit while eating was observed.

++ = fairly moist and water-containing + = slightly moist and water-containing

- = not moist or containing water 25 Unbaked. Layers: It was the presence or

the absence of unbaked layers in the biscuit

determined.

++ = available on a large scale

+ = locally available

= no unbaked .. layers.

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Example 1 0.67 parts by weight of an aqueous 15 percent acetic acid solution are uniformly sprayed onto 100 parts of wheat flour with stirring, after grinding at room temperature has been held for 20 days and has the following analytical results:

Moisture content 12.2%, protein content 6.9%, ash content 0.33%. The mixture is ^{stored at about 25 °} C. for 30 days in order to obtain pretreated wheat flour.

Using this pretreated wheat flour is made a mixture prepared according to the following recipe: To 345 g of this mixture are 70 ml of water and 2 eggs is added, and a cake is made from this in the usual manner. The cake shows excellent eating quality on; collapse of the cake is not observed.

Recipe of the dough mixture

pretreated wheat flour 140 g

Sugar 140 g

Neopowder-A 50 g

(from Nippon Oils and Fats Co., Ltd.)

Emulsy MM-100 8 g

(from Riken Vitamin Oil Co., Ltd.)

Sugar esters P-1570 1 g

(from Ryoto Co., Ltd -)

Table salt 2 g

powdered flavorings. 1 g baking powder 4 g

Example 2

0.75 parts of an aqueous 4Q percent acetic acid solution are sprayed uniformly onto 100 parts of the same wheat flour as in Example ΐ with stirring. The mixture is stored as at about 25 ⁰ C for 10 days, nn with the aid of a hot air drier at 6Q ° C while

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Dried 2 hours to add pretreated wheat flour obtain.

Using this pretreated wheat flour, a Dough mixture prepared according to the following recipe. To 337 g of this dough mixture, 80 ml of water and 2 eggs added; the cake is made from this mixture in the usual way. The cake exhibits excellent Eating quality up; collapse is not observed.

Recipe of the dough mixture

pretreated wheat flour 132 g

Sugar "140 g

Neopowder-Ä 50 g

(from Nippon Oils and Fats Co., Ltd.)

Emulsy MM-100 8 g

(from Riken Vitamin Oil Co., - Ltd ·)

Sugar residues P-1570 1 g

(from Ryoto Co., Ltd.) 20

Table salt 2 g

powdered flavorings 1g

Baking powder 4g

Example 3

10 parts of an aqueous, 70 percent strength ethyl alcohol solution are uniformly added to 100 parts of wheat flour with stirring sprayed on, held at room temperature for 24 days after grinding, and the following Analysis features: moisture content 12, -5%, protein content 7.4%, ash content 0.35%.

The mixture is placed in a polyethylene bag which is hermetically sealed. The 10-day storage takes place

at 20 ° C. Thereafter, the mixture with the help of a drum-35

Dryer heated to 80 ⁰ C for 20 minutes in order to obtain pretreated wheat flour.

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Example 4 1.0 part of an aqueous, 20 percent propionic acid solution is uniformly sprayed onto 100 parts of durum wheat flour with stirring, after grinding for 18 days Room temperature has been maintained and this shows the following analysis results:

Moisture content 13.6%, protein content 12.1%, ash content 0.35%. Thereafter, the mixture is heated with the aid of a so-called Rührpfannentrockners for 1 hour ig to 90 ⁰ C, to obtain pre-treated wheat flour.

A dough is made with this pretreated wheat flour according to the following recipe. From this dough cake is made in the usual way. The cake • 15 is excellent in eating quality and does not fall together:

T egg recipe:

Pre-treated wheat flour

according to this example 27 g

Pre-treated wheat flour according to Example 3 64 g

Sugar 100 g

Eggs 100 g

Butter 100 g

Water 9 g

Example 5

An open container containing an aqueous 94 percent ethyl alcohol solution is placed in a closed container given, which is a mixture of 60 parts of wheat flour, which after grinding for 20 days at room temperature has been held and shows the following analysis values:

Contains moisture content 13.1%, protein content 7.1%, ash content 0.34%, and 40 parts soft wheat flour, which has been kept at room temperature for 22 days after grinding and which has the following analytical values shows:

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_Λ Moisture content 12.8%, protein content 9.5%, ash content 0.35%. Since the ethyl alcohol vapor comes into sufficient contact with the wheat flour, wheat flour that has been pretreated after storage for 2 months at 20 ° C is used

5 received.

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Claims (3)

35 ET: M 821 (He / kä) Case: 5708 AUG 10, 1978 THE CALPIS FOOD INDUSTRY CO., ETD. Tokyo, Japan 1 ° "Method for pretreating wheat flour" Priority: August 13, 1977, Japan, No. 97 140/77 15 claims 1. Process for pretreating wheat flour, in particular to improve the baking properties, thereby characterized in that acetic acid, propionic acid and / or ethyl alcohol are added to the wheat flour and that received wheat flour deposits and / or warms. 2. The method according to claim 1, characterized in that that the wheat flour 0.05 to 0.3 percent by weight acetic acid, 0.05 to 0.3 percent by weight propionic acid and / or 5 to 15 percent by weight of ethyl alcohol, based on the weight of the wheat flour, are added. 3. The method according to claim 1 or 2, characterized in that the heat treatment takes place at 70 to 90 ⁰ C for 20 minutes to 3 hours. 909308/0984