DE639196C - Process for improving puff pastry and other high-fat baked goods - Google Patents
Process for improving puff pastry and other high-fat baked goodsInfo
- Publication number
- DE639196C DE639196C DEM129516D DEM0129516D DE639196C DE 639196 C DE639196 C DE 639196C DE M129516 D DEM129516 D DE M129516D DE M0129516 D DEM0129516 D DE M0129516D DE 639196 C DE639196 C DE 639196C
- Authority
- DE
- Germany
- Prior art keywords
- improving
- baked goods
- puff pastry
- dough
- fat baked
- 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
Links
- 235000014594 pastries Nutrition 0.000 title claims description 10
- 238000000034 method Methods 0.000 title claims description 5
- 235000015173 baked goods and baking mixes Nutrition 0.000 title claims description 4
- QMMJWQMCMRUYTG-UHFFFAOYSA-N 1,2,4,5-tetrachloro-3-(trifluoromethyl)benzene Chemical compound FC(F)(F)C1=C(Cl)C(Cl)=CC(Cl)=C1Cl QMMJWQMCMRUYTG-UHFFFAOYSA-N 0.000 claims description 3
- XYZZKVRWGOWVGO-UHFFFAOYSA-N Glycerol-phosphate Chemical compound OP(O)(O)=O.OCC(O)CO XYZZKVRWGOWVGO-UHFFFAOYSA-N 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims 2
- 159000000007 calcium salts Chemical class 0.000 claims 1
- 235000013312 flour Nutrition 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000001736 Calcium glycerylphosphate Substances 0.000 description 2
- UHHRFSOMMCWGSO-UHFFFAOYSA-L calcium glycerophosphate Chemical compound [Ca+2].OCC(CO)OP([O-])([O-])=O UHHRFSOMMCWGSO-UHFFFAOYSA-L 0.000 description 2
- 229940095618 calcium glycerophosphate Drugs 0.000 description 2
- 235000019299 calcium glycerylphosphate Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/30—Organic phosphorus compounds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
Verfahren zur Verbesserung von Blätterteig- und anderem hochfetthaltigem Gebäck Es ist eine bekannte Tatsache, daß bei der Herstellung von Feingebäck - das ist Gebäck, das mit großen Mengen Fett (bis zu 5o°/0) hergestellt wird -, das Volumen der Ware stark zu wünschen übrigläßt. Auch bei Einhaltung aller Vorsichtsmaßregeln und sorgfältigster Arbeit wird nie die Gebäckgröße erreicht, die der Backfähigkeit des Mehles nach erwartet werden müßte. Diese Erscheinung ist darauf zurückzuführen, daß Fett beim Einarbeiten in den Teig in größeren Mengen ungünstig auf den Kleber und die Trocknungsfähigkeit des Teiges einwirkt. Ein weiterer zu dauernden Verlusten der Bäcker führender Nachteil des Feingebäcks ist der, daß die Ware schon nach einem Tag Lagerung unverkäuflich wird. Die anfangs rösche Kruste wird zäh und pappig, das Gebäck unansehnlich, auch der Geschmack fällt stark ab.Process for improving puff pastry and other high fat Pastries It is a known fact that in the manufacture of pastries - that is pastry that is made with large amounts of fat (up to 50%) - the volume the goods leave much to be desired. Even if all precautionary measures are observed and the most careful work never reaches the size of the baked goods that is suitable for baking the flour would have to be expected. This phenomenon is due to that fat when incorporated into the dough in large quantities has an adverse effect on the glue and the drying ability of the dough acts. Another loss to be permanent the baker's leading disadvantage of pastry is that the goods are already after one Day storage becomes unsaleable. The crust, which is crispy at first, becomes tough and sticky, the pastries are unsightly, and the taste also drops off sharply.
Es wurde nun gefunden, daß man diese nachteiligen und unerwünschten Erscheinungen vermeiden kann, wenn man bei der Teigbereitung Glycerinphosphorsäure oder deren Salze, insbesondere Calciumglycerophosphat, verwendet. Die gleichen Erfolge erreicht man, wenn man diese Stoffe ganz oder teilweise durch Stearinsäurebutylester ersetzt. Wenn man auch diese Mittel unmittelbar dem Teig zusetzen kann, so ist es doch zweckmäßig, sie vor dem Zusatz zum Teigansatz mit einem der üblichen Backhilfsmittel zu mischen; am zweckmäßigsten hat sich eine Mischung mit Malzextrakt erwiesen. Die von den oben aufgeführten Stoffen benötigten Mengen sind äußerst gering. Schon 0,05°/o und weniger, genügen, um eine ausgezeichnete Wirkung zu erreichen. Selbstverständlich schwankt die notwendige Menge je nach der Qualität des Mehles und der Zusammensetzung des Teiges. Ausführungsbeispiel i Unter Verwendung von 500 g Mehl, 2o g Hefe, 75 g Butter, i90 g Ziehmargarine, 5 g Salz und 2o g Malzextrakt, der 0,9°/o Calciumglycerophosphat` bzw. 1,3% einer 5o°/°igen Glycerinphosphorsäurelösung enthält, wird in üblicher Weise ein Teig hergestellt, der nach der Aufarbeitung zu Plunderstücken, Hörnchen, Taschen u. dgl., verbacken wird. Bei sachgemäßem Arbeiten erreicht man ein Gebäck, das auf ioo g ein Volumen von etwa 340 ccm aufweist. Weiter zeigen die Gebäckstücke eine ausgezeichnete Blätterung und vertragen eine Lagerung von 3 Tagen, ohne daß die Knusprigkeit der Kruste nachläßt.It has now been found that these disadvantageous and undesirable phenomena can be avoided if glycerol phosphoric acid or its salts, in particular calcium glycerophosphate, are used in the preparation of the dough. The same results can be achieved if these substances are wholly or partially replaced by butyl stearate. Even if you can add these agents directly to the dough, it is advisable to mix them with one of the usual baking agents before adding them to the dough. A mixture with malt extract has proven to be the most suitable. The quantities of the substances listed above are extremely small. Already 0.05 per cent and less are sufficient to achieve an excellent effect. Of course, the amount required will vary depending on the quality of the flour and the composition of the dough. Embodiment i Using 500 g of flour, 20 g of yeast, 75 g of butter, 190 g of margarine, 5 g of salt and 20 g of malt extract containing 0.9% calcium glycerophosphate or 1.3% of a 50% strength Contains glycerol phosphoric acid solution, a dough is made in the usual way, which is baked after processing into Danish pastries, croissants, bags and the like. If you work properly, you will get baked goods that have a volume of around 340 ccm per 100 g. The pastries also show excellent foliation and can withstand storage for 3 days without the crispness of the crust deteriorating.
Ausführungsbeispiel 2 . Aus 275 g Mehl, 16o ccm Wasser, 3 g Salz und io g Malzextrakt, welcher o,6 a/° Butylstearat enthält, wird ein fester Teig hergestellt, der 2o Minuten ruht. Dann werden 500 g Ziehmargarine, die vorher mit 75 g Mehl durchgearbeitet wurde, in q. Touren ,eingezogen und der Teig in Stücke zerteilt, die anschließend in üblicher Weise ausgebacken werden.Embodiment 2. A firm dough is made from 275 g flour, 160 cc water, 3 g salt and 10 g malt extract, which contains 0.6 a / ° butyl stearate, which rests for 20 minutes. Then 500 g of margarine, which was previously worked through with 75 g of flour, in q. Tours, drawn in and the dough cut into pieces, which are then baked in the usual way.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEM129516D DE639196C (en) | 1934-12-18 | 1934-12-18 | Process for improving puff pastry and other high-fat baked goods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEM129516D DE639196C (en) | 1934-12-18 | 1934-12-18 | Process for improving puff pastry and other high-fat baked goods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE639196C true DE639196C (en) | 1936-11-30 |
Family
ID=7331756
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DEM129516D Expired DE639196C (en) | 1934-12-18 | 1934-12-18 | Process for improving puff pastry and other high-fat baked goods |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE639196C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE767158C (en) * | 1938-03-01 | 1951-12-03 | Phil Nat Ewald Becker Dr | Process for the production of a shortening from beef tallow |
-
1934
- 1934-12-18 DE DEM129516D patent/DE639196C/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE767158C (en) * | 1938-03-01 | 1951-12-03 | Phil Nat Ewald Becker Dr | Process for the production of a shortening from beef tallow |
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