DE852232C - Process for the production of baked goods, in particular bread - Google Patents

Process for the production of baked goods, in particular bread

Info

Publication number
DE852232C
DE852232C DEK1077A DEK0001077A DE852232C DE 852232 C DE852232 C DE 852232C DE K1077 A DEK1077 A DE K1077A DE K0001077 A DEK0001077 A DE K0001077A DE 852232 C DE852232 C DE 852232C
Authority
DE
Germany
Prior art keywords
flour
roasted
production
baked goods
bread
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
DEK1077A
Other languages
German (de)
Inventor
Gert Kymmel
Waldemar Kymmel
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to DEK1077A priority Critical patent/DE852232C/en
Application granted granted Critical
Publication of DE852232C publication Critical patent/DE852232C/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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/003—Heat treatment

Description

Verfahren zur Herstellung von Backwaren, insbesondere Brot Die vorliegende Erfindung betrifft ein Verfahren zur Herstellung von Backwaren, insbesondere Brot. Ein nach dem `'erfahren hergestelltes Brot zeichnet sich durch seine leichte Verdaulichkeit, hohen Nährwert, angenehmen und milden Geschmack und verhältnismäßig lange Frischhaltung aus.Process for the production of baked goods, in particular bread The present The invention relates to a method for producing baked goods, in particular bread. A bread made according to the experience is characterized by its easy digestibility, high nutritional value, pleasant and mild taste and relatively long shelf life the end.

Das Verfahren gemäß der Erfindung besteht darin, daß man einen Teil des zu verarbeitenden Mehls vor dem Backen röstet und abkühlt. Man kann dabei bis zu 300/0 des zu verarbeitenden Gesamtmehls rösten. Einen Teil des gerösteten Mehls kann man vor dem Backen brühen und abkühlen. Das geröstete \lelil wird zweckmäßig dem reifen Sauer einverleibt.The method according to the invention consists in that one part of the flour to be processed is toasted and cooled before baking. You can do up to Roast to 300/0 of the total flour to be processed. Part of the toasted flour can be brewed and cooled before baking. The roasted \ lelil will be useful incorporated into the ripe sour.

Ausführungsbeispiel Von dem zu verarbeitenden Gesamtmehl, z. B. Roggenmehl, werden 30 °/0 bei Temperaturen bis zu 13o° geröstet. Das Mehl nimmt eine gräuliche bis hellbraune Farbe an. Nach dem Rösten wird ,gekühlt. io % von diesen 30 % gerösteten Mehls werden mit kochendem Wasser überbrüht und bis zur Abkühlung stehengelassen.Exemplary embodiment Of the total flour to be processed, e.g. B. rye flour, are roasted 30 ° / 0 at temperatures up to 130 °. The flour takes on a grayish color to light brown color. After roasting, it is cooled. io% of this 30% roasted Flour is scalded with boiling water and left to cool.

Mit 4o % des Gesamtmehls wird in üblicher Weise ein Sauer hergestellt; dem reifen Sauer werden die gerösteten 30 % des ?Mehls, von denen io 0/0 gebrüht sind, zusammen mit 20 % Weizenmehl zugesetzt. Mit einem Zusatz von o,5 % Hefe wird der Teig verarbeitet und in üblicher Weise gebacken.With 40% of the total flour a sour is made in the usual way; the ripe sour is the roasted 30% of the flour, of which io 0/0 is brewed are added together with 20% wheat flour. With an addition of 0.5% yeast becomes the dough is processed and baked in the usual way.

Das Brühen eines Teils des gerösteten Mehls ist nicht unb°dingt erforderlich. Auch kann natürlich der Prozentsatz des abzubrühenden, gerösteten Mehls variieren. Das geröstete Mehl braucht nicht notwendig dein reifen Sauer zugesetzt zu werden. Der reife Sauer kann mit dem gerösteten Mehl bereits hergestellt werden, bzw. das geröstete Mehl kann dein Sauer vor der endgültigen Reife zugesetzt werden. Der Zusatz von Weizenmehl ist ebenfalls nicht unbedingt erforderlich. Es kann auch reines Roggenbrot hergestellt werden.Scalding some of the roasted flour is not absolutely necessary. Of course, the percentage of roasted flour to be scalded can also vary. The roasted flour does not need to be added to your ripe sour. The ripe sour can already be made with the roasted flour, or that Toasted flour can be added to your sour before it is finally ripe. The addition of wheat flour is also not absolutely necessary. It can pure rye bread can also be made.

Durch das Rösten vor dem Backen wird die Stärke zum Teil aufgeschlossen, wodurch beim Backen das Stärkemehl besser in Kleister übergeht. Das gut verkleisterte und dextrinierte Endprodukt, nämlich das Brot, ist außerordentlich leicht verdaulich, so daß es sich als Diätbrot verwenden läßt.Roasting before baking partially unlocks the starch, which means that the cornstarch turns into paste better during baking. The well gelatinized and dextrinated end product, namely bread, is extremely easy to digest, so that it can be used as a diet bread.

Claims (4)

PATENTANSPRÜCHE: i. Verfahren zur Herstellung von Backwaren, insbesondere Brot, dadurch gekennzeichnet, daß man einen Teil des zu verarbeitenden Mehls vor dem Backen röstet und abkühlt. PATENT CLAIMS: i. Process for the production of baked goods, in particular bread, characterized in that part of the flour to be processed is roasted and cooled before baking. 2. Verfahren nach Anspruch i, dadurch gekennzeichnet, daß man bis zu 30°/o des zu verarbeitenden Mehls röstet. 2. The method according to claim i, characterized in that that up to 30% of the flour to be processed is roasted. 3. Verfahren nach Anspruch i und 2, dadurch gekennzeichnet, daß man mindestens einen Teil des gerösteten Mehls vor dem Backen brüht und abkühlt. 3. The method according to claim i and 2, characterized in that at least part of the roasted flour scalds and cools before baking. 4. Verfahren nach Anspruch i bis 3, dadurch gekennzeichnet, daß man das geröstete Mehl dem reifen Sauereinverleibt.4. The method according to claim i to 3, characterized in that that the roasted flour is incorporated into the ripe sour.
DEK1077A 1949-12-21 1949-12-21 Process for the production of baked goods, in particular bread Expired DE852232C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEK1077A DE852232C (en) 1949-12-21 1949-12-21 Process for the production of baked goods, in particular bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEK1077A DE852232C (en) 1949-12-21 1949-12-21 Process for the production of baked goods, in particular bread

Publications (1)

Publication Number Publication Date
DE852232C true DE852232C (en) 1952-10-13

Family

ID=7208742

Family Applications (1)

Application Number Title Priority Date Filing Date
DEK1077A Expired DE852232C (en) 1949-12-21 1949-12-21 Process for the production of baked goods, in particular bread

Country Status (1)

Country Link
DE (1) DE852232C (en)

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