DE87572C - - Google Patents
Info
- Publication number
- DE87572C DE87572C DENDAT87572D DE87572DA DE87572C DE 87572 C DE87572 C DE 87572C DE NDAT87572 D DENDAT87572 D DE NDAT87572D DE 87572D A DE87572D A DE 87572DA DE 87572 C DE87572 C DE 87572C
- Authority
- DE
- Germany
- Prior art keywords
- dough
- grain
- ready
- fermentation
- bake
- 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.)
- Active
Links
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 230000004048 modification Effects 0.000 claims 1
- 238000006011 modification reaction Methods 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 description 6
- 239000000654 additive Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000004898 kneading Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 240000002057 Secale cereale Species 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 230000000996 additive Effects 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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
KAISERLICHESIMPERIAL
PATENTAMTPATENT OFFICE
-vif»-vif »
Der nach dem durch Patent Nr. 74423 geschützten Verfahren unmittelbar aus nicht entschältem Korn gewonnene Teig, welcher dadurch hergestellt wird, dafs das gereinigte und geeignet vorbereitete Korn mit HülfeThe process protected by patent no. 74423 directly from not Dough obtained from peeled grain, which is made by cleaning the grain and suitably prepared grain with help
, zweckmäfsiger Vorrichtungen zu einem teigartigen, die sämmtlichen Korntheile enthaltenden Brei zerkleinert wird, ist in dieser Form noch nicht ganz backfertig, sondern bedarf noch des Zusatzes von Gährungs- oder Lockerungsmitteln (Sauerteig, Hefe, Chemikalien), Salz bezw. anderen Zuthaten, um schmackhafte Backwaaren zu geben. J>Die Beimischung solcher Zusätze geschah bis jetzt nachträglich, d. h. nachdem der Teig die Zerkleinerungsvorrichtung verlassen hätte, tHad machte daher ein besonderes Durch-, expedient devices to a dough-like one containing all parts of the grain When porridge is crushed, it is not yet completely ready to bake in this form, but still needs it Addition of fermentation or loosening agents (sourdough, yeast, chemicals), salt or others To be added to make tasty baked goods. J> The admixture of such additives happened after the fact until now, d. H. after the dough leaves the shredder would have, tHad therefore made a special
. kneten 'oder Durcharbeiten der Teigmasse erforderlich, um eine innige Vermischung des Teiges mit den Zusatzmitteln und dadurch einen backfertigen Teig zu erzielen.. kneading or working through the dough mass required, in order to achieve an intimate mixing of the dough with the additives and thereby a ready-to-bake dough.
Durch das den Gegenstand der vorliegenden Erfindung bildende verbesserte Verfahren der Teigbereitung* aus nicht entschältem Korn sollen die oben erwähnten Uebelstände beseitigt und ein Teig geliefert werden, der zur Backfertigkeit keiner weiteren Bearbeitung bedarf. Zur Erreichung dieses Zweckes läfst man entweder mit dem nach dem Haupt-Patent geeignet vorbereiteten Korn die gewünschten Zusätze in die Zerkleinerungsvorrichtung mit einlaufen oder sonstwie auf zweckmäfsige Weise in ununterbrochenem Strahl oder portionsweise in Zwischenräumen in die Zerkleinerungsvorrichtung gelangen, so dafs gleichzeitig während des Zerkleinerungsprocesses eine innige Durchmengung und Durchknetung des Zusatzes mit dem Teig stattfindet. Dadurch, dafs man die Teigmasse zum Schlufs noch durch ein geeignetes Sieb in einzelnen Strahlen austreten läfst, findet eine genügende Durchsetzung der Teigmasse mit Luft statt, so dafs dadurch das bis jetzt nicht zu umgehende nachträgliche Kneten, welches auch nur eine Durchsetzung der Teigmasse mit Luft ist, vollkommen entbehrlich wird. Der nach dem gekennzeichneten Verfahren mit Umgehung des Mahlprocesses aus Korn hergestellte Teig ist demnach ein ohne jede besondere Weiterbehandlung backfertiges Product, welches nach erfolgter Gahrung sofort verbacken werden kann.By the subject matter of the present invention improved method of Dough preparation * from grain that has not been peeled should eliminate the abovementioned problems and a dough can be delivered that does not require any further processing to be ready for baking. To achieve this purpose can either be done with the one suitably prepared according to the main patent Korn run the desired additives into the comminution device with or otherwise in an expedient manner in uninterrupted jet or in portions in gaps into the shredding device so that at the same time intimate mixing takes place during the comminution process and kneading the additive with the dough takes place. This is because the dough mass is finally mixed with a suitable one If you let the sieve emerge in individual jets, the dough mass will penetrate sufficiently with air, so that the subsequent kneading, which has not been possible until now, which is also just a penetration of the dough mass with air, completely dispensable will. The one according to the marked procedure with bypassing the grinding process Dough made from grain is therefore ready-to-bake without any further treatment Product that can be baked immediately after fermentation.
Claims (1)
Publications (1)
Publication Number | Publication Date |
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DE87572C true DE87572C (en) |
Family
ID=359535
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DENDAT87572D Active DE87572C (en) |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE87572C (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE955311C (en) * | 1952-08-02 | 1957-01-03 | Friedrich Koester | Facility for the production of wholemeal bread and raw food |
DE3733689A1 (en) * | 1987-10-06 | 1989-04-20 | Batscheider Lieken Muehlen | METHOD FOR PRODUCING A BREAD Dough |
-
0
- DE DENDAT87572D patent/DE87572C/de active Active
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE955311C (en) * | 1952-08-02 | 1957-01-03 | Friedrich Koester | Facility for the production of wholemeal bread and raw food |
DE3733689A1 (en) * | 1987-10-06 | 1989-04-20 | Batscheider Lieken Muehlen | METHOD FOR PRODUCING A BREAD Dough |
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