DE531670C - Method and device for enzymatic grain breakdown for baking and dough purposes - Google Patents

Description

Method and device for enzymatic grain breakdown for Baking and dough purposes There are processes for immediate dough preparation from soaked and grains germinated, unpeeled and unground are known in any way. These but so far led to negative results because the cells of the aleurone layer as well as the embryo were not opened, but only crushed so that the Proteins of the peripheral layers of the grain of the human body only partially and all of the cellulose and cell membranes in baked bread were indigestible.

The method according to the invention now differs from the known method from that r. the aleuron cells unlocked and the valuable phosphates and proteins thus thought to be accessible to human digestion, _ 2. cellulose the pods and the entire cell membrane are secreted, broken down and passed through Fermentation-induced dextrinization is so converted "- that it is not are only not noticeable when chewing the baked bread, but are also easily digestible and gently stimulate the intestine to peristalsis.

3. the strength of the grain has an increased swelling capacity and at the same time exhibits retarding dehydration, causing staling of bread baked from fermented and opened wholemeal dough will, q .. the spores of aerobic molds are inactivated, so that the bread no longer molds and can be stored for a long time.

These special properties are carried out by the peculiarly Fermentation and the subsequent breakdown of the cells of the grain achieved.

The drawing shows how to carry out the procedure according to the Invention required device shown for example.

When carrying out the procedure, the information intended for processing is dry cleaned grain in an 8% sulfuric acid solution 1i; to% hours thoroughly washed, thereby disinfecting the grain and removing the celluloses for later Dextrinization is being prepared.

The grain is then washed in running water for ½ hours Rinse off the sulfuric acid, whereupon it is subjected to swelling for 24 hours.

After completing the process that is customary in malt production After swelling has been carried out, the grain is continuously watered @ and at the same time ventilated.

Only now does the germination begin, which takes another 24 hours.

There is no noticeable sensation when chewing the germinated grain of the glue. so the grain is ready for further processing.

- \ - alas addition of about z1 [, ° / 'Nacl, 0.5% glycerizi and 8% calcareous Water enters the grain in kneading machines, in which it becomes a homogeneous Dough is processed - is. With this dough the device (according to picture) filled, - hermetically sealed and fermenting at a temperature of Leave at 3o to 35 ° C.

During the fermentation, which lasts about 1 to 14 hours, it rises the pressure down to about 3.5 atm., which is achieved by a mounted on the bottom of the device Manometer U is indicated. As a result of the creation of a vacuum above the piston ! 11 the tearing or opening force is about 4.5 atm. elevated.

As soon as the enzymatic grain breakdown has ended (this can be recognized by that the pressure no longer rises), the total pressure is suddenly canceled.

The procedure described above is characterized by the sudden Removal of the pressure caused by the fermentation, causing the bursting and thus the opening of the cells is achieved and all envelopes are destroyed and ab = to be separated; the cellulose will result. dextrinates during fermentation, the strength of the grain receives an increased ouelling capacity and shows at the same time delaying dehydration, and all aerobic mold germs become killed ...

The fermented dough is then squeezed out of the <car claws, and yeast is added to it: the dough becomes mechanical like an ordinary dough kneaded, left to ferment, weighed, worked out and baked into wholemeal bread.

Only through this special fermentation and digestion process The phosphates and proteins of the grain can be fully utilized, and therefore the whole grain can be used to make bread without prior grinding. This process also allows the softened grain and other protein-rich, in the unopened state through inedible plants as human food Addition of germinated grain and treatment according to the method described can be used be made.

The fermentation and digestion process is suitable for everyone types of grain used for bread making.

The device illustrated in the figure for implementation the fermentation 'and digestion consists of a cylinder H, which is connected to a Insulating layer J is covered: The cylinder H is after filling with the dough K .by the piston 111 through the intermediary of a worm gear N pressed down cover L hermetically sealed. - The threaded sleeve 0 is of the rotatably mounted, under the action of the bolt O transverse beam P held. When the fermentation is complete, loosen the bolt O to open the crossbar P released, causing the piston as a result of the sudden release of pressure 111 snaps upwards, the shock being dampened by the spring R. The fermented Dough is made by pressing down the piston 111 after opening the slide S. squeezed out.

A vacuum gauge T - shows the level of vacuum achieved and a manometer U the pressure on. . .

Claims (1)

PATRNTANSPRTICIHE: - z: Process for enzymatic grain breakdown for baking and dough purposes, characterized in that the pressure created by the self-fermentation of the grain prepared in a known manner is suddenly released. a. Device for carrying out the method according to claim z, consisting of a hermetically sealable vessel, the volume of which can be changed to gradually or suddenly increase the volume of the substances to be processed.