DE3004787A1 - Extrusion baking of bread - preceded by drying and/or roasting to reduce moisture content - Google Patents

Abstract

Conventional extrusion baking process is preceded by a drying and/or roasting operation for the material which has undergone the kneading, raising and baking stages. The drying and/or roasting operation has the purpose of reducing the moisture content in the material to be processed to bread from 35-38% to under 10%. The first stage is a conventional process of preparing the usual raw materials of flour, water and additives by kneading, dough raising and baking. Drying and/or roasting to reduce the moisture content to under 10% and fine grinding precede the extrusion baking. Fresh flour can be added before the last stage at a rate of 20-40%. The best results were achieved by keeping the conditions directly ahead of the extrusion nozzle at 125-145 deg.C and 160-200 bar. This turns the pale colour of extrusion baked bread into a golden brown and improves its aroma and pH value.

Description

Bakery product and process for its manufacture

The invention relates to a bakery product and its preparation process.

An extrusion baking process is already known, according to which a bakery product is obtained by putting its components (flour, water, salt etc ...) in a screw extruder of the kind used for plastics, which may be used for heating and / or Cooling devices is connected. The components are in such an extruder of the bakery product to carry out the baking process at elevated temperature and exposed to increased pressure conditions, so that a more or less large expansion can take place as the product exits the extrusion machine. Still wise the bakery products obtained in this way have a number of disadvantages, namely initially due to the special baking process, which is why they are pale in color which is very different from the golden color that the conventional ones Bakery products. As a result, their appearance is not appealing and unfamiliar to the customer.

Sometimes the product is designed to eliminate this disadvantage leaving the extruder in a heating or roasting device to give it a better coloring.

In addition, the bakery products can be made by the known extrusion processes not be flavored as a bulk. In fact, it would be among those prevalent in the extruder Temperatures and squeeze the flavor added to the starting ingredients (as well as the if applicable added yeast) can be destroyed during the extrusion baking process. The bakery products according to the known extrusion process can accordingly only after completion of the extrusion baking process be flavored on the surface. After all, the taste is conventional extruded products very different from traditional bakery products, in particular in that the extruded products do not have a fermentation process have gone through.

The pH of the conventional extruded products is accordingly practically zero, whereas the pH of common bakery products is acidic.

For all of these reasons, the extruded bakery products are relatively confusing for the consumer.

The aim of the invention is thus to eliminate the above Disadvantage.

For this purpose, the method for obtaining a bakery product is distinguished by extrusion baking by first making a bread in the conventional manner processed product is put together after kneading, proofing and baking a drying and / or roasting process is exposed, after which it is the known extrusion baking process is subjected.

Accordingly, compared to the known extruded products in the case of the product according to the invention, in particular, the base materials of the second transformation (Products processed into bread, dried or roasted and finely ground ) used instead of the completely unprocessed raw materials. This results in that the problem of aromatization is solved, since you now have extruded products wins that have the taste of bread. The aroma is due to the raw materials used the second transformation introduced. Equally, according to the invention Products created have an acidic pH. on how this is made into bread for those Products is common because of the fermentation that takes place in the course of making bread processed product has taken place, which serves as a raw material, the Bread has created fermentation products analogous to the products according to the invention give the bread the slightly acidic taste.

In general, the water content in the bread is after baking processed product approximately 35 to 38 wt.%. The drying and / or roasting process serves the purpose of lowering this proportion to below 1a / O, so that to bread processed product that is used as a raw material for subsequent grinding and extrusion jaws are given optimum properties.

Of course, the product processed into bread, which is known as Raw material is used, either immediately before the drying and / or roasting process or several days or hours before this last operation. In In this case, the offcuts or remnants of the previously made can be Use bread processed products. The method of the invention is accordingly particularly advantageous as it enables the use, evaluation and traceability of the Remnants or waste of products processed into bread such as breadcrumbs, rusks, Föstbrot, Enable bread with little crust, bread crumbs, etc.

The product extruded according to the invention can be unique starting from dried and / or roasted and then ground into bread Products are manufactured. However, it is still possible between the meal and the extrusion baking process, unpreprocessed the ground breaded products Basic ingredients such as flour, salt, sugar, starch, etc.

to add. By way of example, the proportion of ground can be made into bread processed products are between 40 and 70, while the proportion of fresh Flour can be between 20 and 40%.

In the products according to the invention, the basic substances already have experience changes during the first baking and expand among the opposite conditions that are not similar to the unprocessed raw materials. Indeed they are Basic substances already partially hydrolyzed and gelled. Hence the temperature and printing conditions are different in both cases. The applicant has found out that the best results when carrying out the method according to the invention can be achieved when the temperature and pressure of the product is inside the extrusion machine immediately in front of the mouthpiece outlet at 125 and 1450 or 160 and 200 bar.

By the method of the invention can thus be a wholesome Create a bread-flavored product that has a very low galorie value.

Claims (10)

Claims 1. A method for producing a bakery product by extrusion baking, d u r c h e k e n n -z e i c h n e t that initially a product processed into bread is created in a conventional manner, which after kneading, fermenting and baking, a drying and / or roasting process is exposed and ground, after which it is subjected to the known extrusion-baking process will. 2. The method according to claim 1, d a d u r c h g e k e n nz e i c h n e t that the Grocknungs- and / or roasting process has the purpose of the water content of the product processed into bread to an amount below 10% by weight keep. 3. The method according to claim 1, d a d u r c h g e k e n nz e i c h n e t that the manufacture of the product made into bread immediately before the drying and / or roasting process is carried out. 4. The method according to claim 1, d a d u r c h g e k e n nz e i c h n e t that the production of the product made into bread long before the Drying and / or roasting process is carried out. 5. The method according to claim 4, d a d u r c h g e k e n nz e i c h n e t that the product made into bread comes from another manufacture originating from bread processing residues. 6. The method according to any one of claims 1 to 5, d a -d u r c h g e it is not noted that between milling and extrusion baking this is true Raw raw materials such as flour are added to processed bread. 7. The method according to any one of claims 1 to 6, d a -d u r c h g e does not indicate that the temperature and pressure of the product inside of the extrusion machine immediately in front of the mouthpiece exit between 125 and 1450 or 160 and 200 bar. 8. Bakery product, d u r c h g e n n n e i c hn e t that it is produced according to the process according to claims 1-7. 9. Bakery product according to claim 8, d ad u r c h g e k e n n z e i c h n e t that it is 100% by weight of the previously ground product made into bread contains. 10. bakery product according to claim 8, d a d u r c h g e k e n n z e I do not know that 40 to 70% by weight of the previously ground were processed into bread Product and 20 to 40 wt.% Fresh flour contains.