DE685753C - Method for treating bread grain - Google Patents

Method for treating bread grain

Info

Publication number
DE685753C
DE685753C DED77606D DED0077606D DE685753C DE 685753 C DE685753 C DE 685753C DE D77606 D DED77606 D DE D77606D DE D0077606 D DED0077606 D DE D0077606D DE 685753 C DE685753 C DE 685753C
Authority
DE
Germany
Prior art keywords
grain
treating
bread grain
treating bread
excess moisture
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
DED77606D
Other languages
German (de)
Inventor
Dipl-Ing Karl Dienst
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.)
KARL DIENST DIPL ING
Original Assignee
KARL DIENST DIPL ING
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 KARL DIENST DIPL ING filed Critical KARL DIENST DIPL ING
Priority to DED77606D priority Critical patent/DE685753C/en
Application granted granted Critical
Publication of DE685753C publication Critical patent/DE685753C/en
Expired legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B1/00—Preparing grain for milling or like processes
    • B02B1/08—Conditioning grain with respect to temperature or water content

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

Description

Verfahren zum Behandeln von Brotgetreide Die Erfindung betrifft eine Verbesserung des durch das Hauptpatent 569271 geschützten Verfahrens. Method for treating bread grain The invention relates to an improvement of the method protected by the main patent 569271.

Nach dem Verfahren des Hauptpatents wird die Mahlfähigkeit von Brotgetreide dadurch verbessert, daß man die Körner der Getreidemischung mit überschüssiger Feuchtigkeit bis zum Quellen belädt und dann die überschüssige Feuchtigkeit im Innern des Kornes unter Vakuum entzieht. Die hierbei verwendete Temperatur betrug bei Weizen 35 bis 40° C. Dieses Verfahren ergibt bei geringem Kraftverbrauch eine hohe Ausbeute an .gut backfähigen Mehlen.According to the method of the main patent, the grindability of bread grain improved by exposing the grains of the cereal mixture to excess moisture until swelling and then the excess moisture inside the grain withdrawn under vacuum. The temperature used here was 35 bis for wheat 40 ° C. This process results in a high yield with little power consumption .good bakable flours.

Wie Versuche ergeben haben, läßt sich, ohne die verbesserte Mahlfähigkeit zu schmälern, insbesondere bei fast allen unseren deutschen Weizensorten die Backfähigkeit erheblich erhöhen, wenn man gemäß der Erfindung die Trocknung dieses mit überschüssiger Feuchtigkeit bis zum Quellen beladenen Weizens im Vakuum bei einer Temperatur von 45 bis 6o° C durchführt. 'So hat man beigpielsweise durch Anwendung einer Temperatur von 6o° C bei einem deutschen Weizen, der unbehandelt ein Mehl mit der niedrigen Backzahl von 22 ergab, eine Verdoppelung der Backzahl auf 44 erzielen können.As tests have shown, it can be done without the improved grindability reduce, especially with almost all of our German wheat varieties, the baking ability increase significantly if, according to the invention, the drying of this with excess Moisture up to the swelling of laden wheat in a vacuum at a temperature of 45 to 60 ° C. 'For example, by using a temperature of 60 ° C for a German wheat that is untreated a flour with the low The baking number of 22 resulted in a doubling of the baking number to 44.

Claims (1)

PATENTANSPRUCH: Verfahren zur Behandlung von Brotgetreide nach Patent 56927i, dadurch gekennzeichnet, daß man die Trocknung des mit überschüssiger Feuchtigkeit bis zum Quellen beladenen Getreides im Vakuum bei einer Temperatur von 45 bis 6o° C durchführt.PATENT CLAIM: Process for treating bread grain according to patent 56927i, characterized in that the drying of the excess moisture until swelling of laden grain in a vacuum at a temperature of 45 to 60 ° C performs.
DED77606D 1938-03-26 1938-03-26 Method for treating bread grain Expired DE685753C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DED77606D DE685753C (en) 1938-03-26 1938-03-26 Method for treating bread grain

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DED77606D DE685753C (en) 1938-03-26 1938-03-26 Method for treating bread grain

Publications (1)

Publication Number Publication Date
DE685753C true DE685753C (en) 1939-12-23

Family

ID=7062490

Family Applications (1)

Application Number Title Priority Date Filing Date
DED77606D Expired DE685753C (en) 1938-03-26 1938-03-26 Method for treating bread grain

Country Status (1)

Country Link
DE (1) DE685753C (en)

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