DE440091C - Process for the production of dry baking additives - Google Patents

Description

Process for the production of dry baking additives. As a baking aid mixtures are known which contain both digested flour and substances, which, in addition to increasing the ability to bind the warmer, also ferment the dough at the same time and promote taste formation. These known tools are not suitable for Flours which have too much enzyme content and in which the flour gluten is either from Nature of or through abnormal conditions during the ripening of the grain or through abnormal storage assumes the same properties as when the enzyme action is too strong was exercised on him.

The present invention now aims to provide a baking aid, which can also be used for flour of the type just identified.

The process consists essentially in the fact that the regulation the water-binding ability of the flour and mainly through digestion products obtained from starchy substances are combined in their production with those additives which are suitable, in addition to increasing the water-binding capacity also to promote dough fermentation and flavor development at the same time.

It has long been known to be open-minded strength or open-minded Use starchy flours to regulate the water balance in the dough. Around but also on the raising agent, be it yeast or sourdough, a stimulating one To have an effect, it was necessary to make further additions to the dough. This can be avoided with advantage. if the new procedure is used. A Another advantage of the latter is that it is set during manufacture the second component of the baking agent that plays the role of stimulating fermentation has to play right at the breakdown of the starchy raw material, this results in a more extensive, more favorable breakdown of the starch grain and a more intense bond between strength and that component. This again requires a new specific effect, because it becomes more even and longer persistent effect exerted on the leavening agent.

As such, supplementary additives to those baking aids, which alone Only used to regulate the water retention of the dough are particularly suitable the typical yeast nutrient salts; On the one hand, they have sufficient ability to dissociate, in order to do this immediately when the starch is broken down at a higher temperature or catalytically favorably influenced, on the other hand they stimulate the fermentation effect and at the same time bring the building blocks for building up new yeast substance. There come here especially in consideration of organic acid salts, such as. B. Lactates, especially ammonia lactate. then phosphates, such as. B. primary. Or secondary ammonium phosphate, potassium phosphates or mixtures of these salts in an appropriate composition.

Sugar-containing substrates can also be used, especially .such; which are rich in maltose and degraded protein. Such can be made directly from malt or, what is even easier and cheaper is by adding some of the flours to be used beforehand to a diastatic Is subjected to saccharification. The resulting sugary solution is then used the main part of the milled products or types of starch to be broken down moor in the usual way before the heat treatment.

In a further expansion of this process, a patent specification 266396 prepared substrate can be used by directly in the sugary Liquid from lactic acid fermentation and continued saturation with ammonia compounds the ammonia lactate is produced.

However, a number of substrates can also be used to combine them whose fermentation-promoting components are from the series of protein degradation substances are, as they are z. B. can be obtained by autolysis of the yeast plasma according to known methods Procedure.

It should also be mentioned that when using organic acids, especially Lactic acid-containing substrates not only have a beneficial effect on the digestion the strength is exerted, but that in this decomposition process in the heat at the same time a complete anhydration of the lactic acid takes place; through this becomes a slow and lasting form for those favoring fermentation Get H ions. Exemplary embodiments: I. The flour or starchy product is made into paste with enough water until - a paste forms, which can be quickly brought to dryness on dryers. . Depending on the The heavier or easier unlockability of the goods becomes more or less than 100 percent of the water you have to add, boiling or less used hot. The salts to be used are dissolved in the paste water, z. B. Phosphates in such an amount that they are present in the end product to 2o percent are.

The pulpy mass is then placed in a thin layer on a dryer or quickly brought to dryness by atomization, the resulting dry material Any grinding or sieving device to the desired flour fineness -crushed. The result is a salty-tasting flour, which is characterized by its great ability to bind water but at the same time the salt, which promotes fermentation, is so intense Binding contains that this salt when doughing the pastry in slowly and persistently effective way än the surrounding medium is released again. This circumstance causes that the fermentation takes place evenly and for a long time.

II. The flour intended for opening up is not used Water, but a sugary liquid used; this is won by one z. B. 2o percent of the flour to be digested in the coming to be used Amount of water gelatinized and then with a small amount of a diastatic product Saccharified to the desired degree. The rest is put into this saccharified mash of the goods made into a paste and the whole thing sent to the subsequent drying process.

This embodiment can now be modified in many ways The addition of nutrients described in I can also be carried out with the addition described last Embodiment can be combined, so that you can both high-nutrient salt and high-sugar Products received.

III. Instead of adding salt or sugar or in combination with them an addition of degraded protein, e.g. B. yeast protein, can be made. The good Purified waste yeast is liquefied by adding salt or nutrient salt Leave to digest for several hours at 50 ° C. Of course it can too any other solubilized protein product can be used as an additive.

IV. As a modification of the exemplary embodiments described above milk or a milk-like emulsion is used instead of water to make dough, the nutritional salts, sugar, organic acid or protein compounds are added.

Claims (2)

PATENT CLAIMS: e.g. Process for the production of dry baking additives, characterized in that the control of the water binding capacity of the flour used and mainly obtained by digesting starchy substances Products are combined in their production with additives that are suitable in addition to increasing the water-binding capacity, dough fermentation and at the same time Promote taste formation. 2. The method according to claim i, characterized in that that yeast nutrient salts are used as additives in the production of the digested dry preparation used, such as B. phosphates or lactates, the latter in the substrate it can itself be produced by known processes, or mixtures of such salts at different levels of saturation. 3.. Method according to claim i and thereby characterized in that it is used as additives in the production of the digested dry preparation also uses sugar-containing, fatty or soluble protein substrates, whereby the sugar itself is produced from a part of the raw material to be digested can be and the soluble proteins either from natural, soluble protein exist or generated by degradation of insoluble protein according to known methods could be.