DE923662C - Process to increase the baking quality of flour that contains at least 15% rye flour - Google Patents

Description

Process for increasing the baking ability of flour that is at least 15% rye flour contains The baking ability of flour is not only important in the Making the bread, it also has a very big impact on the quality same. If the baking ability is insufficient, this will generally be in one The loaf of bread is less attractive, the volume of baked goods is low and / or the bread is poor Structure of the crumb are expressed.

In the course of the last few decades there has therefore been a means of increasing it searched for the baking ability of flour types and has this especially for wheat flour found among other things in persulfates and bromates, while recently also many organic compounds have come to the fore. The invention relates on a means that increases the ability to bake, which is of its kind from the well-known Means deviates. According to the invention, namely, the baking ability of flour is through Addition of Aspergillus niger or Aspergillus Wentii containing or obtained therefrom Increased preparations whose pectolytic activity (see definition below) is at least ¢.

These preparations have a particularly beneficial effect on types of flour made entirely or partially from rye. If the rye content 1 5 ° / o or more is a surprisingly beneficial effect is observed. This is particularly important because the common preparations do not work on flour with a high rye content and their effect is already very unfavorably influenced if a relatively small amount of rye flour is added to the wheat flour.

Attempts have been made to improve the baking ability of pure rye flour and of To increase mixtures with a high content of rye flour by acidifying the dough, but a completely satisfactory improvement in the breadth or in the crumb structure one did not reach. There is also an aversion to in various areas leavened bread.

The beneficial effect of the above-mentioned enzyme preparations, especially in Flour, which is high in rye, is perhaps largely that caused by the enzymes Degradation of the mucilage in the rye flour can be attributed to the presumably the main cause of the poor baking ability are (cf.Rotsch, investigations on rye gum, Das Mühlenlaboratorium, i i, [194i], pp. i to 6).

Preparations that contain pectin-splitting enzymes are known and are also put on the market. So far they have only been used to clarify fruit juices used (cf. H. Tauber, Enzyme Technology, New York-London, 1946, chap. XI, p. 2o5 to 2r9).

There are already several methods for improving baking ability of flour by adding agents containing pectin-splitting enzymes. However, the pectolytic activity of the preparations known for this purpose is much lower than the minimum activity of 4 mentioned above, so that the in the effect obtained by new processes is not achieved.

In the Dutch patent specification 99o2 there is a saving of yeast and sugar, by using diastatic and proteolytic enzymes, the Forming sugar or breaking down protein, adds. Pectin-splitting enzymes are at most only present in such small quantities that they cannot play a role.

According to the Dutch patent specification i2 466, only minor Quantities of substances with a high content of pectin-splitting enzymes added; essentially it is enzyme-producing fungi. Otherwise is this method characterized in that acid is added during the fungus growth is used to prevent the development of bacteria that are known as stringing in baked goods cause, prevent.

According to the procedure of. British patent specification 289 978 is set add an amylase preparation to the dough. Of pectin-breaking enzymes there is not that Speech. Probably a small amount of enzyme is formed there, but in this way small amounts that they have practically no effect.

In the USA. Patent i 932 833 is detailed from which organisms pectin-splitting enzymes can be obtained (p. i, line i06; p. 2, Z.3 i). In the present case, a procedure is used for the preparation of the preparations preferred, as described in U.S. Pat. No. 1,406,554, pp. i, lines 97 to 99 is, but there is a preparation that is particularly diastatic Contains enzymes.

An enzyme preparation with good effects can be prepared by making bran sterilized with a relatively high starch content and after cooling with Aspergillus niger or Aspergillus wentii vaccinates. ' The mass is then turned into one Room with a temperature of about 30 ° '. Starts after I2 to 24 hours the growth of the mycelium starts to become visible, and after 21/2 to 3 days that is whole culture completely streaked with a white woolly mycelium while the surface has sporulation in several places. The culture is then dried and grind to the required fineness; if necessary, you can still use it after grinding seven. The product obtained, which has a slightly musty mushroom odor, which does not is of importance, can optionally be easily deodorized, e.g. B. by Washing with ethyl alcohol to those described in German Patent 623,392 Way.

If necessary, you can make an aqueous extract from the mushroom flour, which can also be used to increase the baking ability. You can also use Using alcohol to knock down a concentrated enzyme preparation from this extract, which can be dried in a vacuum after washing. The effect of the concentrated The preparation is about 20 times stronger than that of the original mushroom flour. By Mixing with indifferent fillers and / or by mixing preparations with different strengths one can, if desired, the strength always to a certain one Bring normal value.

The pectolytic activity (P.A.) is expressed as the number of units pectolytic activity, present in i g of the product, determined.

The unit of pectolytic activity is determined as the amount of a preparation (in milligrams) which, in an aqueous solution of ig pectin, is able to cause a decrease in viscosity of 500 / a at 18 'and a pi of 4 for a pectin concentration within one hour from 1 7 g / 1. To determine the pectolytic activity, a certain amount of a preparation is allowed to act on a pectin solution. Every 2 minutes, the viscosity of the treated solution is determined during the exposure time, so that the relationship between exposure time and decrease in viscosity can be determined graphically. From this graphical representation, the time which gives a viscosity decrease of 50 ° / 0, t50, is determined. The number of milligrams of a preparation that affects ig pectin is also calculated (e).

The following formula specifies the PA: The determination of the PA of some bakery products gave the following results: Highly pectolytic enzyme preparation of the Aspergillus niger group ....... PA 11.8 High amylolytic enzyme preparation I; from the Äspergill.rs-oryzae group .. - o, 6 High amyloly table --- s enzyme preparation II; from the Aspergillus oryzae group .. - 0.2 Baker's malt extract ................. - 0.05 Pectolytic enzyme preparation from the Aspergillus Wentii Group ......... - 7.2 The enzyme preparations have little or no effect when added to pure wheat flour, which has already been treated with a common agent, e.g. B. potassium bromate has been treated. On the other hand, an additional effect can be determined with mixtures of wheat flour and rye flour or with flour with a high wheat content. When the wheat content becomes lower and the rye content higher, the influence of the known agents soon disappears. In no case could it be established that these agents had an adverse effect on the effect caused by the enzyme preparations.

The effect of the enzyme preparations is not or hardly at all due to the degree of grinding influenced; it also makes no difference whether yeast, acid or sourdough is used.

A quantity of 7 to 10 g enzyme preparation per kilogram of flour can be used practical application as a guideline.

The specified number of grams relates to a preparation with P.A. = 12. However, the same effect can be achieved with an amount of an extract or a concentrated preparation that contains just as much enzyme. If smaller than the specified amounts of the enzyme preparation are used, the effect will soon be considerably less, while when larger amounts are added, at most a slight increase in the effect can be observed. Examples i. Breads were baked from wheat flour I (analysis in Table I). The results are given in columns i through 4 of Table II. 2. Bread was baked from a mixture of 80% wheat flour I and 20% rye flour I. (Analysis in Table I). The results are shown in columns 5 through 14 of Table II.

3. The baking experiments were carried out with a mixture i: i of rye flour II and wheat flour II. (Analysis in Table I). 1.5 g of potassium bromate per 100 kg were added to the wheat flour before it was mixed, so that the flour used thus contained 0.75 g of potassium bromate per 100 kg. The results are shown in columns i5 and 16 of Table II.

4. Baking tests were carried out with rye flour 1I without addition of wheat. The results are shown in columns 17 and 18 of Table II.

5. For the experiments mentioned here, breads were baked from roe flour III, which has a higher degree of granulation than rye flour II (analysis in table I). Results in columns i9 and 2o of Table 1I.

6. Bread was baked again with rye flour III. The dough became now acidified. 3.9 ccm of lactic acid solution with a content of 61% added. The pH of the dough was 4.58. Results in columns 21 and 22 of Table II.

7. With rye flour III, loaves of bread were baked underneath Addition of 100% sourdough. Results in columns 23 and 24 of Table II. Comments on Table II There were a number, at least four, loaves each time baked, always under the same conditions, each after a few days. the Information in the columns of the table, insofar as they relate to the final results, Averages. In all cases, however, the spread was very small.

In the experiments, enzyme preparations of various concentrations were always used (mushroom flour, extract, concentrate, sometimes also in other ways than preparations obtained from mushrooms, in particular preparations made using extra lotion of dried and ground potato leaves or beetroot leaves). As in the 8- Table I. Analysis of the types of flour used in the examples experiments described were used Wheat flour I Wheat flour II Rye flour I Rye flour II Rye flour III Degree of grinding in °, 'o ........ 76 6o 85 6o 85 Humidity in 0 '. .............. 13.5 1.5.8 13.0 15.0 1315 Ash in ° -o .................... o, 67 0.42 o, 86 0.43 =, o8 Ash on dry matter in °, `o. 0.77 0.50 o.99 0.51 1.25 Nitrogen in °, 'o ................. 1.99 2 1.16 2.11 1.55 Protein (factor 5.7) in ° 'o ....... 11.34 11.40 6.61 12.03 8.83 Acidity ...................... 3.9 3> 5 4.5 3.7 6.9 I. Diastatic force in mg ........ 133 140 158 143 148 Pre-existing malfose in mg ... 20 40 50 i 26 34 In no case was the slightest difference in effect observed. Only the enzyme concentration achieved in the dough was decisive. In the table, the number of grams of mushroom flour is always given in grams of a preparation with a PA = 12.

The baking number given is the known Neumann baking number for pure wheat flour. In the case of flour containing rye, this number has been adjusted by reducing the normal volume by 400 ccm. For pure rye flour, 225 ccm has been chosen as the normal volume, while the normal volumes for mixtures have been found by linear interpolation. For a 50: 50010 mixture this results in 312.5 ccm and for an 8o% wheat and 2o% rye mixture 365 ccm. In addition, the Neumann method was used, ie a more or a less volume yield was added by half, added or subtracted from Zoo, in order to find the volume factor.

Claims (1)

PATENT CLAIM: A process for increasing the baking ability of flour containing at least 15% rye flour by adding pectin-splitting enzymes, characterized in that a preparation containing Aspergillus niger or Aspergillus Wentii or obtained therefrom with a pectolytic activity of at least q. clogs. Cited publications: German Patent No. 6z3 392; O ppenheimer, "Die Technologie der Fermente", 1929, _Bd. II, pp. 269 to 274 328 to 330; T illmann, "Handbuch der Lebensmittelchemie", Vol. IX, p. 416; British Patent No. 289,978; U.S. Patent Nos. 1,593,977,1932,833; Industrial Microbiology, 1949, p. 568.