DE723272C - Process for improving the baking quality of flours - Google Patents
Process for improving the baking quality of floursInfo
- Publication number
- DE723272C DE723272C DEI64977D DEI0064977D DE723272C DE 723272 C DE723272 C DE 723272C DE I64977 D DEI64977 D DE I64977D DE I0064977 D DEI0064977 D DE I0064977D DE 723272 C DE723272 C DE 723272C
- Authority
- DE
- Germany
- Prior art keywords
- improving
- flours
- baking quality
- mixture
- flour
- 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
- 235000013312 flour Nutrition 0.000 title claims description 11
- 238000000034 method Methods 0.000 title claims description 7
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000007900 aqueous suspension Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 3
- 235000015110 jellies Nutrition 0.000 claims description 3
- 239000008274 jelly Substances 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 239000004153 Potassium bromate Substances 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 229940094037 potassium bromate Drugs 0.000 description 1
- 235000019396 potassium bromate Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 229940100445 wheat starch Drugs 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
Verfahren zur Verbesserung der Backfähigkeit von Mehlen Das Hauptpatent betrifft ein Verfahren zur Verbesserung der Backfähigkeit von Mehlen, wobei dem Mehl vor oder während des Anteigens Calciumpektat zweckmäßig in Mengen von etwa io bis 6o g pro ioo kg Mehl zugesetzt wird.Process for improving the baking quality of flours The main patent relates to a method for improving the baking ability of flours, wherein the Flour before or during the pasting calcium pectate in amounts of approx 10 to 60 g per 100 kg of flour is added.
In weiterer Ausbildung des Verfahrens des Hauptpatentes wurde nun gefunden, daß es besonders zweckmäßig ist, das Calciumpektat in Form einer wäßrigen Suspension oder Gallerte oder in Form eines Produktes, das durch Trocknen der Mischung einer wäßrigen Suspension von Calciumpektat mit stärkehaltigen Stoffen erhalten wurde, zur Anwendung zu bringen.In further training of the process of the main patent was now found that it is particularly useful to use the calcium pectate in the form of an aqueous Suspension or jelly or in the form of a product obtained by drying the mixture obtained from an aqueous suspension of calcium pectate with starchy substances was to apply.
Vorteilhaft verwendet man solche stärkehaltigen Stoffe, die- ernährungsphysiologisch wertvoll sind, wie beispielsweise Weizen-oder Kartoffelstärke. Auch Mehl hat sich als geeignet erwiesen. Die Anwendung des erfindungsgemäßen Verfahrens ermöglicht eine bessere Ausnutzung des Calciumpektats und eine erleichterte Anwendung. Es werden hierbei die kolloiden Eigenschaften des Calciumpektats geschont, wodurch seine mehlverbessernden Eigenschaften erhöht werden.It is advantageous to use such starch-containing substances that are nutritionally physiological are valuable, such as wheat or potato starch. There is also flour proved suitable. The application of the method according to the invention enables better utilization of the calcium pectate and easier application. It will in doing so, the colloidal properties of calcium pectate are spared, thereby reducing its flour-improving properties Properties are increased.
Im folgenden soll das erfindungsgemäße Verfahren an Hand eines Ausführungsheispieles näher erläutert werden.In the following, the method according to the invention is based on an exemplary embodiment are explained in more detail.
Beispiel Hefe werden mit etwas Mehl und 5o ccm Wasser einige Minuten angären gelassen, worauf man diesem Ansatz 300n19 Calciumpektat entweder in Form einer wäßrigen Suspension oder einer Gallerte zusetzt.Example yeast with a little flour and 5o ccm of water for a few minutes allowed to ferment, whereupon this approach 300n19 calcium pectate either in the form added to an aqueous suspension or a jelly.
Zu dieser Mischung wird eine Mischung von 5oo g Mehl, 6 g Zucker und 7 9 Salz gegeben. Dann wird mit etwa 25o bis 270 ccm Wasser angeteigt, geknetet und 9o Minuten gären gelassen. Der Teig wird dann gestoßen, 30 Minuten gären gelassen, erneut gestoßen und nochmals 30 Minuten gären gelassen. Hierauf wird der Teig geformt, so daß das Teigstück 750 g wiegt, und das Stück einer letzten Gare von 70 Minuten überlassen. Dann wird 3o bis 35 Minuten bei 27o° gebacken. Die Teigtemperatur während der Gärung beträgt 30°.A mixture of 500 g flour, 6 g sugar and 7 9 salt is added to this mixture. Then it is made into a paste with about 25 to 270 cc of water, kneaded and left to ferment for 90 minutes. The dough is then pounded, left to ferment for 30 minutes, pounded again and left to ferment again for 30 minutes. The dough is then shaped so that the dough piece weighs 750 g and the piece is left to cook for a final 70 minutes. Then it is baked at 27o ° for 30 to 35 minutes. The dough temperature during fermentation is 30 °.
Die Höhe des Teigstückes nach dem Backen betrug etwa 16,5 bis 17 cm. Das gleiche Ergebnis wurde durch Zusatz von einer 'Mischung von 3oo mg Calciumpektat mit 300 mg Stärke erhalten. Diese Mischung wurde durch Trocknen einer Mischung einer wäßrigen Anschlämmung von Calciumpektat mit Stärke erzielt.The height of the dough piece after baking was about 16.5 to 17 cm. The same result was obtained by adding a mixture of 300 mg calcium pectate with 300 mg starch. This mixture was obtained by drying a mixture of an aqueous slurry of calcium pectate with starch.
In der nachfolgenden Tabelle wird eine Zusammenstellung der Ergebnisse
gegeben, die mit den erfindungsgemäß verwendeten Mehlverbesserungsmitteln in Vergleich
mit bekannten Mitteln erzielt werden.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEI64977D DE723272C (en) | 1939-06-28 | 1939-06-28 | Process for improving the baking quality of flours |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEI64977D DE723272C (en) | 1939-06-28 | 1939-06-28 | Process for improving the baking quality of flours |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE723272C true DE723272C (en) | 1942-08-04 |
Family
ID=7196227
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DEI64977D Expired DE723272C (en) | 1939-06-28 | 1939-06-28 | Process for improving the baking quality of flours |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE723272C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1051755B (en) * | 1957-07-11 | 1959-03-05 | Max Stemmer | Process to improve the baking quality of rye and wheat flour |
-
1939
- 1939-06-28 DE DEI64977D patent/DE723272C/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1051755B (en) * | 1957-07-11 | 1959-03-05 | Max Stemmer | Process to improve the baking quality of rye and wheat flour |
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