DE4320050A1 - Process for producing frozen dough pieces and bakery products produced therefrom - Google Patents

Abstract

The invention relates to a process for producing frozen dough pieces and bakery products produced therefrom which is characterised in that the dough pieces are coated with starch and in that they have an increased hydrocolloid content.

Description

Stock keeping plays both in the bakery industry Also in the household with baked goods is an increasingly important role it to have fresh Sunday cookies, or to produce compensate for bottlenecks.

The object of the present invention is to create a product fen, that is easily immediately after removal from the deep Cooling bake, and a process step, namely the save time-consuming piece cooking with yeast-leavened dough as well as the small volume, a space-saving delivery the ungegarten and thus compared to the usual dough pieces allow smaller dough pieces. Furthermore, it is task the present invention, the quality assurance during the Transport of frozen dough pieces by a lower on Taugeschwindingkeit this ungegarten dough pieces in comparison to To increase cooked dough pieces and ultimately a complex Packaging as hitherto ge by chemical leavening ge loosened dough pieces was common to avoid.

The solution of the above problem arises from the kenn Drawing part of claims 1 and 4.

So far, there were several ways to produce baked goods could be made:

• 1. From a dough dough pieces were formed and a certain Put time on the so-called Stückgare, which means that these dough pieces adjusted to the necessary volume were later added to an attractively relaxed pastry achieve. After completion of the piece gat the dough pieces were baked.
• 2. From a dough dough pieces were formed, then a Frozen, thawed if necessary, put on Stückgare and then baked.  
• 3. From a dough dough pieces were formed, on piece of cheese put, then frozen and if necessary in the frozen Condition baked.
• 4. Doughs were formed from a dough, with cooling in Canned, baked as needed, with use chemical leavening was mandatory.

While it in the examples 1-3 each to a vorherbe the time required to do a piece gat It was absolutely necessary in example 4, chemical Use leavening agent. These needs are eliminated the preparation according to the present invention.

In the production of pastry according to option 4, it was also required to use cans that can be opened like this had to that the rolls could be removed easily. This was possible only by a certain preparation of the doses which, according to experience, may have led to which made the product worthless, because such bombings no longer sell.

With the present invention, a dough is ge for the first time create that forget all previous problems because the process is simple and a complex packaging, as described above avoid, not even necessary.

The present invention relates to dough pieces and a method for the production of frozen dough pieces, which can be baked in conventional ovens. The dough pieces are in the frozen state as well as unguarded on a Baking sheet set and its surface with liquid, in particular especially water, moistened. There is no preheating time of the oven required, but it has been found to be advantageous put the oven, only after the dough pieces in the oven to turn on. When baking is the vorteilhaf temperature at about 235 ° C. For biscuits is the  Baking time approx. 30 minutes. The process for producing the he According to the invention dough pieces expires to the following extent:

Initially, predetermined ingredients will turn into a dough tet, which has the following recipe as particularly advantageous emerged:

Cereal products 40 to 70% caking agent 0.05 to 7.0% cooking fat 0.0 to 13.0% salt 0.1 to 2.8% Sugar / sugar substitutes 0.0 to 10.0% hydrocolloids 0.05 to 3.5% Leavening agent 0.25 to 8.0% liquid 20 to 55%

As an example, the following recipe is given:

Wheat flour type 550 | 1000 g caking agent 30 g cooking fat 5 g salt 18 g sugar 10 g hydrocolloids 4 g yeast 60 g water 580 g

Surprisingly, it has been found that with an ent part of the task being solved, the statement of hydrocolloids, in particular guar gum in ho hen has quantities. This is namely the gas holding capacity of the Dough significantly increases and thus leads to a considerable Improvement of the pastry volume.

This is followed by a dough rest, then the dough be shaped.

The required in any case surface application consisting of starch or hydrocolloids or degradation products and
Liquid can now be done immediately, but this can also be done currency rend the frozen storage or shortly before baking.

In a dough of z. B. 56.6 g and a Teiglingsoberflä surface area of approx. 50 cm² in a Ge order of magnitude between 0.5 g to 10 g. He ver changes accordingly with a surface change.

Surprisingly, it has been found that virtually every Starch and its degradation products can be used and though in both native and non-native states. to Starch can also be hydrocolloids as surface find use.

The ratio of starch or hydrocolloids and their degradation products to water ranges from 1: 5000 (xanthan gum, hydrocolloid) to 1: 1 (native potato starch).

The following recipe for the upper has proven particularly effective surface order exposed:

• 1. Bring water to a boil.
• 2. Potato starch slurried with stirring (approx. 15%

of total water).

• 3. Potato starch quantity in relation to water 30: 1000.

After completion of the dough pieces, z. B. after the surfaces order, the freezing takes place immediately at about -30 ° C with subsequent storage under usual storage conditions.

Important and decisive for the achievement by the inventor The solution found is that the dough pieces are not in the pre heated oven pushed and then baked ready.

Claims (9)

1. dough pieces made of milled cereal products, baking medium and / or edible fats, salt and / or sugar or sugar substitutes, hydrocolloids, raising agents, liquid, characterized in that their surface is coated with a starch liquid mixture. 2. dough pieces according to claim 1, characterized in that the Surface application before freezing takes place. 3. dough pieces according to claim 1, characterized in that the Surface application takes place immediately before baking. 4. dough pieces according to claim 1, characterized in that the Surface application with a dough surface of approx. 50 cm² in a range of 0.5-10 g and Ober Area change is increased or reduced accordingly nert. 5. dough pieces according to the preceding claims, characterized ge indicates that instead of starch in the surfaces Treatment hydrocolloids find use. 6. dough pieces according to the preceding claims, characterized ge indicates that instead of starch or hydrocolloids also their degradation products in the surface treatment be used. 7. dough pieces according to the preceding claims, characterized ge indicates that the ratio of starch or hydrocol and their degradation products to water at the Oberflä chenbehandlung in a range of 1: 5000 and 1: 1. 8. dough pieces according to the preceding claims, characterized in that they have primarily the following recipe: Cereal products 40 to 70% caking agent 0.05 to 7.0% cooking fat 0.0 to 13.0% salt 0.1 to 2.8% Sugar / sugar substitutes 0.0 to 10.0% hydrocolloids 0.05 to 3.5% Leavening agent 0.25 to 8.0% liquid 20 to 55% 9. A process for the preparation of biscuits, characterized in that

• a) the predetermined ingredients are kneaded into a dough;
• b) dough pieces are formed after a rest period;
• c) the surface of the dough pieces is coated with a mixture of starch and / or hydrocolloids or their degradation products and liquid before or after freezing;
• d) the dough pieces are frozen;
• e) the dough pieces without being frozen are baked in the non-preheated oven at 235 ° C.