DE3333946A1 - WHEAT FLOUR COMPOSITION AND THEIR USE IN THE PRODUCTION OF BREAD AND PASTA, IN PARTICULAR NOODLES - Google Patents

Description

-2-T 54 204

description

The invention relates to a wheat flour composition having excellent bread and noodle forming properties.

The use of additives, such as sodium acid pyrophosphate or L-cysteine hydrochloride, has already been recommended to improve the quality of bread and pasta.

In the context of the invention, extensive studies to improve the quality of bread and pasta have shown that the addition of a saline-soluble, water-insoluble fraction (hereinafter referred to as "extract fraction" from cereal grains to wheat flour results in cheap products from wheat flour in every respect. On that based the invention.

The extract fraction from cereal grains used according to the invention can be achieved by a method that is similar to the method used in obtaining globulin from cereal grains is applied. Cereal grains are pulverized and treated with neutral salt, to form a soluble fraction. The fraction is used to remove the water-soluble fraction and subsequent Achieving the water-insoluble fraction desalinated. Desalination can be achieved by dialysis, Electrodialysis, ultrafiltration and negative osmosis. For example, a part (based on the Weight, unless otherwise stated) of cereal flour with 1 to 20 parts of a 0.2 to 1.5 molar solution of Treated with sodium chloride or potassium chloride. The soluble fraction obtained in this way is used to remove the water-soluble

union fraction and desalinated to achieve the water-insoluble fraction, the latter preferably to one Powder is dried. According to another embodiment, the treatment with water is also prior to the treatment effective with saline to remove the water-soluble fraction.

Grains used according to the invention are wheat, barley, rye, oats, rice, black millet **, millet, sorghum and maize. Beans such as soybeans, lima beans, and legumes or lupins can also be used. Wheat and black millet are particularly preferred among the cereals mentioned above. The cereal grains are preferably used in powdered or ground form. ^

^ _{M ± lo (Sotho mili) kaffir grain} etc., hereinafter referred to as black millet

The amount of the extract fraction added to the wheat flour is in the range of 50 to 2000 ppm (expressed as Dry weight) and preferably in the range from 400 to 600 ppm. The addition of less than 50 ppm has an effect does not aim to improve quality. An addition of over 2000 ppm is unfavorable because the dough properties for processing are impaired.

By adding the extract fraction from cereal grains according to the invention the bread and noodle forming properties can be found in any kind of wheat flour can be improved considerably, yielding high quality bread and pasta.

The wheat flour composition according to the invention can advantageously be used for the production of noodles Japanese style and buckwheat noodles that do not use an alkaline salt mixture ("kansui").

The following examples serve to further illustrate the invention.

-4 example 1

One part of wheat flour was mixed with 10 parts of 0.5 M NaCl solution mixed and stirred. The suspension thus obtained was separated into a liquid and solid phase by centrifugation. The liquid phase was filtered and the filtrate emerged was recorded. The filtrate was dialyzed against running water at 5 ° C. The dialysate was again centrifuged to form a solid phase which was finally obtained as an extract fraction.

A wheat flour composition was prepared by mixing 5 parts (1 part in terms of dry weight) of the Extract fraction, which was prepared as described above, homogeneous with 1000 parts of wheat flour (Western White from the USA).

example

A wheat flour composition was prepared by homogeneously mixing 6 parts (0.9 parts in terms of expressed as dry weight) of the extract fraction prepared in Example 1 with 600 parts of wheat flour (Prime Hard from Australia).

on example 3

A wheat flour composition was prepared by homogeneously mixing 6 parts (0.5 part expressed as dry weight) of the _g5 extract fraction prepared in Example 1 with 1000 parts of wheat flour (Hard Red Winter from the USA).

-5-

example

A wheat milking composition was made by homogeneous mixing of 2 parts of CO, 08 parts (expressed as dry weight) of the prepared according to Example 1 Extract fraction with 1000 parts of wheat flour (Western Red Spring from Canada).

example

1 part black millet flour was mixed with 20 parts 1.3m NaCl solution mixed and stirred. The treatment was then carried out as in Example 1 to obtain an extract fraction. The extract fraction thus prepared was dried and pulverized.

There was a Weizenmehlzusairanensetzung prepared by homogeneously mixing 0 _f 6 parts of the extract fraction in the form of a dry powder with 1000 parts of wheat (Standard White from Australia).

example

An extract fraction was prepared according to Example 1, but instead of the wheat flour Negro millet flour was used.

Three kinds of wheat meal compositions were obtained by homogeneously mixing 3, 6 and 10 parts (0.1, 1.0 or 2.0 parts based on the dry weight) of the extract fraction produced in this way with 1400 parts each Wheat flour (Hard Red Winter from the USA),

-6 example 7

A wheat flour composition was prepared by homogeneous mixing of 4 parts (1 part expressed as dry weight) of the extract fraction obtained according to Example 6 with 600 parts of wheat flour (Hard Red Winter from the USA).

Example 8

1 part of milo or black millet flour was mixed with 7 parts of water mixed and stirred. The suspension was separated by centrifugation, whereby the solid phase was recovered. Ib

1 part of the solid phase was mixed with 20 parts of 0.7 M KCl solution and stirred. The suspension was through Centrifuge separately, recovering the liquid phase. The resulting liquid phase became overnight Dialyzed against running water at 5 ° C. The residue was freeze-dried and pulverized to give an extract fraction in powder form.

A wheat flour composition was prepared by _no . Mixing 0.4 parts (dry powder) of the like

extract fraction described above in a homogeneous manner with 1000 parts of wheat more (Prime Hard from Australia) .

example

1 part of wheat flour was mixed with 20 parts of water and stirred. The suspension was centrifuged separately with recovery of the solid phase. 1 part of the solid phase was mixed with 3 parts of 1.4 M KCl solution and touched. The subsequent treatment according to

1 Example 8 gave an extract fraction in powder form.

A wheat flour composition was prepared by mixing 0.6 parts of that described above 5 extract fraction produced in a homogeneous manner with 1000 parts of wheat flour (Dark Northern Spring from the USA)

Application examples 1 to 9

Bread and pasta were prepared as shown in Table I using the wheat flour compositions of Examples 1-9.
15th

Table I.

Application example no.

Components Parts Products Properties

Wheat flour- 1000 composition
(Example 1)

Table salt 20 water 330

Japanese noodles

There is very little material loss during cooking. Consistent and smooth when eating.

Wheat flour - 600 composition
(Example 2)

Buckwheat 400 flour

Water 280

Buckwheat noodles

As above,

Application example no.

Components Parts Products Properties

Wheat flour - 1000 composition
(Example 3)

alkaline 15

Salt mixture

"Kansui"

Water 350

Wheat flour - 1000 composition
(Example 4)

Table salt 6

Water 360

Chinese marriage
Pasta

Dough coating
for one
Art
chinese
ravioli
"Gyoza"

As above.

Dough is easy to pull and feels smooth when you eat it.

Wheat flour- 1000 composition
(Example 5)

Table salt 20 water 330

Japanese
Pasta

There is very little material loss during cooking. Feels smooth and consistently when eating.

Wheat flour- 1400 composition
(Example 6)

Wheat flour 600

Yeast 40

Yeast food 2

Table salt 40

Sugar 100

Milk powder 40

Fat 100

Water 1360

Bread 3 products (sponge-prove dough-like method) good at Chew, in persistence and in taste

nt »*

a * 9 #
η * β # α

-9-

1 Application _Components Parts Products Properties Example No.

Wheat flour - 1400 composition
(Example 7)

Wheat flour 600

Yeast 40

Yeast food 2

Table salt 40

Sugar 100

Milk powder 40

Fat 100

Water 1360

Bread Very fluffy (sponge texture. Feels dough- soft and method) good when chewed at.

Wheat flour - 1000 composition
(Example 8)

Yeast 20

Yeast food 1

Table salt 20

Sugar 50

Milk powder 20

Fat 50

Water 720

Wheat flour - 1000 composition
(Example 9)

Yeast 20

Yeast food 1

Table salt 20

Sugar 50

Milk powder 20

Fat 5o

Water 7 20

Bread as above (direct-standing dough method)

bread
(Direct batter
method)

As above,

-ιοί comparison test 1

Noodles were produced according to application example 1 and boiled in water for 16 minutes. A taste test was carried out with 10 people. Noodles made from wheat flour without the addition of an extract fraction were used as Control used. The color, smoothness and durability or consistency were evaluated according to a 4-point rating rated from 4 down to 1. The average rating points determined by the test subjects are listed in Table II.

Table II

1 , 3 1 ,8th 1 , 4

control according to the invention

Color 2.2

Smoothness 3.4

Consistency 3.4

Noodles made with a wheat flour composition according to the invention were distinguished from the control products in both color and Smoothness and consistency.

Comparative experiment 2

Loaves of bread were produced according to Application Example 6; they contained 3 parts of the extract fraction and were in Slices 1.5 cm thick cut open and examined by 7 caregivers for their taste. As a control bread was used without the addition of the extract fraction. The chewing properties, the consistency and the taste were good rated in the same way as in comparative experiment 1. The average determined by the caregivers Evaluation points are listed in Table III.

9 "Rl H ff"

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4 b · «? 1) η η η

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-11- ¹ Table III

control according to the invention

Chew 3.8 2.0

Consistency 3.6 2.9

Taste 3.3 2.0

That with the wheat flour composition according to the invention

The bread produced stood out against the control 10

bread both in terms of chewing and in terms of

Consistency and taste.

Claims (2)

T 54 204 Nisshin Flour Milling Co., Ltd. Tokyo / Japan Wheat flour composition and its use in the production of bread and pasta, especially noodles Patent claims 1. Wheat flour composition with improved properties in the production of bread and pasta, containing, in addition to wheat flour, a salt solution soluble and water-insoluble fraction of cereal grains. 2. Use of the wheat flour composition in manufacture of bread and pasta, in particular noodles.