DE534538C - Method of making bread dough - Google Patents

Method of making bread dough

Info

Publication number
DE534538C
DE534538C DEB119563D DEB0119563D DE534538C DE 534538 C DE534538 C DE 534538C DE B119563 D DEB119563 D DE B119563D DE B0119563 D DEB0119563 D DE B0119563D DE 534538 C DE534538 C DE 534538C
Authority
DE
Germany
Prior art keywords
bread dough
making bread
grains
production
softened
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
DEB119563D
Other languages
German (de)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
TREUHAND BARTMANN & GmbH
Original Assignee
TREUHAND BARTMANN & GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by TREUHAND BARTMANN & GmbH filed Critical TREUHAND BARTMANN & GmbH
Priority to DEB119563D priority Critical patent/DE534538C/en
Application granted granted Critical
Publication of DE534538C publication Critical patent/DE534538C/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Description

Verfahren zur Hersteriung von Brotteig Gegenstand der Erfindung ist die Anwendung des Verfahrens gemäß Patent 469 115 auf die Herstellung von Brotteig, dergestalt, da.ß die gemäß dem Verfahren des Hauptpatents geweichten und gequollenen Körner in an sich-bekannter Weise zusammen mit den Schalen zu einem Vollkornbrotteig zerkleinert werden. -Bei der praktischen Ausführung der Erfindung läßt man die Körner z. B. 8 bis 24. Stunden, gegebenenfalls noch länger -in einer o, r prozentigen Formaldehydlösung von etwa 3o bis 40°-C weichen. Der leicht flüchtige Formaldehyd, soweit er den Körnern bei der Weiterverarbeitung noch anhaftet, wird im Backofen restlos ausgetrieben und tritt im fertigen Gebäck weder selbst noch in etwaigen Veränderungen des Mehlkörpers in die Erscheinung. Wenn die Körner den geeigneten Ouellungsgräd erreicht haben, werden sie in geeigneten Zertrümmerungsvorrichtungen zusammen mit den Schalenteilen zerkleinert, bei Verwendung von Reiben o. dgl. sogar auch die Aleuronzellen geöffnet. Dem so erhaltenen Mehlkörperbrei werden dann .Salz, Gärungsmittel usw. zugesetzt (dieser Zusatz kann aber auch schon vor dem Zerkleinern oder Ausdrücken erfolgen) und der gegorene Teig verbacken.Process for the production of bread dough is the subject of the invention the application of the process according to patent 469 115 to the production of bread dough, in such a way that the soaked and swollen according to the method of the main patent Grains in a manner known per se together with the skins to form a wholemeal bread dough be crushed. In practicing the invention, the grains are left z. B. 8 to 24 hours, possibly even longer -in an o, r percent formaldehyde solution from about 3o to 40 ° C. The volatile formaldehyde, as far as it belongs to the grains Still adhering during further processing, it is completely expelled in the oven and does not occur in the finished baked goods itself or in any changes in the endosperm in the apparition. When the grains have reached the right degree of quenching, they are placed in suitable disintegration devices together with the shell parts crushed, when using graters or the like, the aleurone cells are even opened. Salt, fermentation agents, etc. are then added to the endosperm pulp obtained in this way (This addition can also be made before crushing or squeezing out) and bake the fermented dough.

Claims (1)

PATENTANSPRUCH: Verfahren zur Herstellung von Brotteig gemäß Patent 469 115 aus erweich-' ten, gequollenen Körnern, dadurch gekennzeichnet, daß man die geweichten Körner in an sich bekannter Weise mit den Schalen zu einem Vollkornbrotteig zerkleinert. .PATENT CLAIM: Process for the production of bread dough according to patent 469 115 from softened, swollen grains, characterized in that one the softened grains in a manner known per se with the shells to form a wholemeal bread dough crushed. .
DEB119563D 1925-04-25 1925-04-25 Method of making bread dough Expired DE534538C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEB119563D DE534538C (en) 1925-04-25 1925-04-25 Method of making bread dough

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEB119563D DE534538C (en) 1925-04-25 1925-04-25 Method of making bread dough

Publications (1)

Publication Number Publication Date
DE534538C true DE534538C (en) 1931-09-28

Family

ID=6995082

Family Applications (1)

Application Number Title Priority Date Filing Date
DEB119563D Expired DE534538C (en) 1925-04-25 1925-04-25 Method of making bread dough

Country Status (1)

Country Link
DE (1) DE534538C (en)

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