DE423376C - Process of making rice or rice flour suitable for baking purposes in conjunction with cereal flour - Google Patents

Description

Process, rice or rice flour for baking purposes in connection with cereal flour to make suitable. -Addition to patent 38q.84ö * Y: = .: _ by patent 384840 is a process protected to make rice in a high percentage with grain flour flawless To bake pastries. This procedure consists in making a portion of the rice cooked, two other parts soaked, all three parts mixed, ground and that Product dries without exceeding the gelatinization temperature.

According to the first additional patent you can also proceed in such a way that one the cooked part is dried, ground and with that from the other two parts Flour obtained by ordinary grinding mixed.

It has now been found that starchy flours of other origins, which otherwise only bake in a small percentage in connection with cereal flour get treated with the same success according to those protected procedures, z. B. corn grits, also corn flour, can best be made from germinated 'Corn, combined with corn starch or potato flour, etc., baked. The success depends on the fact that flours are produced through appropriate treatment of the raw material, their Water absorption capacity is measured so that it can be used in your dough made from flours, mixed '; Former additional patent 401317. with cereal flours, water available just enough that all of the starch and flour grains present in the dough gelatinization can occur during the baking process.

Especially during the war they were already in the club many times Cereal flours Flours of other origins used as an extender for bread cereal flour been.

About the extent and success of the use of these substances in bread making gives the book by Professor Dr. R. O. Neumann, Bonn, 192o, »Breads, bread substitutes and Bread baking agents ", page 2o2ff. And 227 below ff., Also page 20.a., penultimate paragraph from below, information.

According to Plagge and Lebbin, a cornmeal addition of 15 percent to the Bread cannot be exceeded without the bread being impaired in its quality became.

S t o k 1 a s a, Prague, has found that a corn milk additive to bread up to 3o percent can still be bearable, the quality of the bread becomes but also, in his opinion, severely impaired with an addition of 4.o percent corn flour.

Ernst Simons, Kassel, wants to achieve success: Use corn for bread, by doing he steams corn until tender, then squeezes it and bring it to further processing with malt grain dough.

Rolled potato flour and pure starch are also used to make bread also involved. With the former, the bread got too wet if more than 10 percent of it calculated on the bread flour, were used in the latter, on the other hand, too dry. In the former case, the crumb became polished, and streaks of water appeared in the In the latter case it became dry and cracked, the gelatinization of the flour grains through the baking process did not fully occur.

The more the addition of one, the more pronounced the deficiencies or the other flour exceeds 10 percent. In contrast to these well-known The present procedure enables those flours to be processed at a high rate Percentage mixed with the cereal flours and baked with them to make good bread or the like can be.

The method is e.g. B. carried out as follows: A certain amount by weight Corn grits or corn flour, better corn, potato or other starch flour Origin, is divided into three parts, one part is bar-cooked, dried and closed Grind flour. Now all three parts are mixed again and the one obtained Flour in connection with wheat flour and the like consumed in baking.

With starch, you can also achieve your goal if you add two parts by weight raw starch used in conjunction with one part by weight of rolled potato flour.

The presence of rolled potato flour can be up to half the weight more «ground if the flour mixture is also used for the preparation of large breads target.

Claims (1)

PATENT CLAIM: Further development of the process according to patent 384840, characterized in that, instead of rice flour, flours of other origins, «moose in connection with cereal flours for baking purposes so far only used in small quantities could be (corn flour, potato flour or starch flour from these substances, etc.), be used.