EP0049874B1 - Method for the hydrothermal activation of bread cereals - Google Patents
Method for the hydrothermal activation of bread cereals Download PDFInfo
- Publication number
- EP0049874B1 EP0049874B1 EP81108093A EP81108093A EP0049874B1 EP 0049874 B1 EP0049874 B1 EP 0049874B1 EP 81108093 A EP81108093 A EP 81108093A EP 81108093 A EP81108093 A EP 81108093A EP 0049874 B1 EP0049874 B1 EP 0049874B1
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- European Patent Office
- Prior art keywords
- hours
- conditioning
- cereal
- activation
- water content
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- 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.)
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- 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
Definitions
- the invention relates to a method for hydrothermally activating cereal used for bread production, in which the whole cereal grains are moistened to a water content of the seedling and the outer grain surface layers of approx. 40% by weight, in the moist state then for conditioning for more than two hours in one Temperature between 10 ° C and below 20 ° C and finally dried back to a total water content of at most 20 wt .-%.
- the full value and mass fraction of the cereal constituents can be made accessible to nutrition in an improved manner by hydrothermal activation before the cereal grains are processed.
- the procedure is such that the cereal grains are first carefully cleaned, moistened and then subjected to thermal conditioning in the moist state.
- This conditioning leads to an activation of the cereal metabolism, which should lead to natural vitaminization, in general to the biological quality increase of the cereal, a natural enrichment of important amino acids as well as an overall positive change in the vitamin and mineral distribution of the cereal for human nutrition (DE -OS 2 420 910; DE-OS 1692752).
- the hydrothermal conditioning must take place at temperatures which are significantly above room temperature, conditioning temperatures of 25 to 35 ° C. or 20 to 30 ° C. being regarded as particularly preferred.
- the invention is therefore based on the object of developing the method according to EP-A-19 868 in such a way that the baking properties of the activated grain and the taste acceptance of the bread to be produced therewith are further improved.
- this object is achieved in the generic method in that the conditioning time is more than nine hours.
- Particularly preferred embodiments of the invention result from the subclaims.
- the invention is based on the surprising finding that it is possible to further improve the baking properties and the taste acceptance in that, in contrast to the teaching of EP-A-19 868, it is not conditioning times of two to nine hours but rather those of more than nine hours will. It has been found that the feared effect of an excessive enzyme activation with a very long conditioning time, as claimed according to the invention, does not occur under the conditions of cold storage, but on the other hand the activation achieved remains constant and, due to the time effect, further positive changes in the Formation of so-called precursors for flavorings and generally improves the baking properties significantly.
- Example 2 The procedure was as in Example 1, but a conditioning time of 48 hours was selected at the same conditioning temperature. An amylogram maxi was shown mum of 540 (Fig. 3). The gelatinization temperature was 64 ° C., compared to 62.5 ° C. in the comparative test (FIG. 1) and 62.5 ° C. in example 1 (FIG. 2).
- the improvement in the taste acceptance of the bread produced from cereals activated according to the invention is presumably due to the fact that, due to the strong hydration of the grain edge layers (water content e 40%), the enzymes can have a particularly favorable effect on the ingredients during the long activation times provided according to the invention.
- the enzymatic breakdown of higher-polymer carbohydrates and proteins plays a special role here, since the breakdown products are the precursors of flavorings. Baking tests carried out have proven the positive influence of the activation carried out according to the invention on the bread quality both in wheat and in rye.
- the breads produced using cereal grains activated according to the invention were opposite. loosened the comparison bread better and tasted more rounded.
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
Die Erfindung betrifft ein Verfahren zum hydrothermischen Aktivieren von zur Brotherstellung dienendem Getreide, bei dem die ganzen Getreidekörner auf einen Wassergehalt des Keimlings und der äusseren Kornrandschichten von ca. 40 Gew.-% angefeuchtet, in feuchtem Zustand sodann zur Konditionierung mehr als zwei Stunden bei einer Temperatur zwischen 10°C und unter 20°C gehalten und schliesslich auf einen Gesamtwassergehalt von höchstens 20 Gew.-% zurückgetrocknet werden.The invention relates to a method for hydrothermally activating cereal used for bread production, in which the whole cereal grains are moistened to a water content of the seedling and the outer grain surface layers of approx. 40% by weight, in the moist state then for conditioning for more than two hours in one Temperature between 10 ° C and below 20 ° C and finally dried back to a total water content of at most 20 wt .-%.
Es ist bekannt, dass die Getreideinhaltsstoffe dadurch in ihrem vollen Wert und Massenanteil in verbesserter Weise der Ernährung zugänglich gemacht werden können, dass vor der Verarbeitung der Getreidekörner eine hydrothermische Aktivierung erfolgt. Dabei wird in der Weise vorgegangen, dass die Getreidekörner zunächst sorgfältig gereinigt, dabei angefeuchtet und anschliessend im feuchten Zustand einer thermischen Konditionierung unterworfen werden. Diese Konditionierung führt zu einer Aktivierung des Getreidestoffwechsels, wobei es zur natürlichen Vitaminisierung, ganz allgemein zur biologischen Qualitätserhöhung des Getreides, einer natürlichen Anreicherung von wichtigen Aminosäuren sowie insgesamt zu einer für die menschliche Ernährung positiven Veränderung der Vitamin- und Mineralstoffverteilung des Getreides kommen soll (DE-OS 2 420 910; DE-OS 1692752). Allgemein wird bei den bekannten Verfahren zur Aktivierung der Korninhaltsstoffe davon ausgegangen, dass die hydrothermische Konditionierung bei Temperaturen erfolgen muss, die deutlich oberhalb der Raumtemperatur liegen, wobei als besonders bevorzugt Konditionierungstemperaturen von 25 bis 35 °C bzw. 20 bis 30 °C angesehen werden.It is known that the full value and mass fraction of the cereal constituents can be made accessible to nutrition in an improved manner by hydrothermal activation before the cereal grains are processed. The procedure is such that the cereal grains are first carefully cleaned, moistened and then subjected to thermal conditioning in the moist state. This conditioning leads to an activation of the cereal metabolism, which should lead to natural vitaminization, in general to the biological quality increase of the cereal, a natural enrichment of important amino acids as well as an overall positive change in the vitamin and mineral distribution of the cereal for human nutrition (DE -OS 2 420 910; DE-OS 1692752). In general, in the known processes for activating the grain constituents, it is assumed that the hydrothermal conditioning must take place at temperatures which are significantly above room temperature, conditioning temperatures of 25 to 35 ° C. or 20 to 30 ° C. being regarded as particularly preferred.
Es hat sich gezeigt, dass der bei herkömmlichen Aktivierungsverfahren (Schäfer, W., Altrogge, L., «Wissenschaft und Praxis der Getreidekonditionierung», Detmold: Moritz Schäfer 1960) unter Verwendung der als optimal angesehenen erhöhten Konditionierungstemperaturen von oberhalb 25°C, erzielbare Aktivierungsgrad noch unbefriedigend ist.It has been shown that the conventional activation processes (Schäfer, W., Altrogge, L., "Science and Practice of Grain Conditioning", Detmold: Moritz Schäfer 1960) can be achieved using the conditioning temperatures of above 25 ° C. which are considered to be optimal Degree of activation is still unsatisfactory.
Zur verbesserten Aktivierung der Korninhaltsstoffe schlägt die zwischen dem Prioritätstag und dem Anmeldetag veröffentlichte EP-A-19868 daher vor, die Konditionierung in der eingangs genannten Art mehr als zwei Stunden bei einer Temperatur zwischen 10°C und unter 200C durchzuführen, wobei die EP-A-19 868 insbesondere lehrt, eine Konditionierungszeit von zwei bis neun Stunden zu verwenden.For improved activation of the grain ingredients 19868 EP-A-proposes the published between the priority date and the filing date prior to perform the conditioning of the type mentioned above, more than two hours at a temperature between 10 ° C and 20 0 C, where the EP -A-19 868 in particular teaches to use a conditioning time of two to nine hours.
Das Verfahren nach der EP-A-19868 hat sich grundsätzlich bewährt, jedoch hat es sich gezeigt, dass ein Bedürfnis nach einer weiteren Verbesserung der Backeigenschaften sowie der geschmacklichen Akzeptanz des herzustellenden Brotes besteht.The method according to EP-A-19868 has proven itself in principle, but it has been shown that there is a need for a further improvement in the baking properties and the taste acceptance of the bread to be produced.
Der Erfindung liegt daher die Aufgabe zugrunde, das Verfahren nach der EP-A-19 868 dahingehend weiterzubilden, dass die Backeigenschaften des aktivierten Getreides sowie die geschmackliche Akzeptanz des damit herzustellenden Brotes weiter verbessert werden.The invention is therefore based on the object of developing the method according to EP-A-19 868 in such a way that the baking properties of the activated grain and the taste acceptance of the bread to be produced therewith are further improved.
Erfindungsgemäss wird diese Aufgabe bei dem gattungsgemässen Verfahren dadurch gelöst, dass die Konditionierungszeit mehr als neun Stunden beträgt. Besonders bevorzugte Ausführungsformen der Erfindung ergeben sich aus den Unteransprüchen.According to the invention, this object is achieved in the generic method in that the conditioning time is more than nine hours. Particularly preferred embodiments of the invention result from the subclaims.
Der Erfindung liegt die überraschende Erkenntnis zugrunde, dass es gelingt, die Backeigenschaften sowie die geschmackliche Akzeptanz weiter zu verbessern, indem abweichend von der Lehre der EP-A-19 868 nicht Konditionierungszeiten von zwei bis neun Stunden, sondern solche von mehr als neun Stunden verwendet werden. Es hat sich nämlich herausgestellt, dass der an sich befürchtete Effekt einer übermässigen Enzymaktivierung bei sehr langer Konditionierungszeit, wie sie erfindungsgemäss beansprucht wird, unter den Bedingungen der Kühllagerung nicht auftritt, jedoch andererseits die erreichte Aktivierung konstant bleibt und durch den Zeiteffekt weitere positive Veränderungen in der Bildung von sogenannten Vorläufern für Geschmacksstoffe hervorruft und allgemein die Backeigenschaften deutlich verbessert werden.The invention is based on the surprising finding that it is possible to further improve the baking properties and the taste acceptance in that, in contrast to the teaching of EP-A-19 868, it is not conditioning times of two to nine hours but rather those of more than nine hours will. It has been found that the feared effect of an excessive enzyme activation with a very long conditioning time, as claimed according to the invention, does not occur under the conditions of cold storage, but on the other hand the activation achieved remains constant and, due to the time effect, further positive changes in the Formation of so-called precursors for flavorings and generally improves the baking properties significantly.
Die Erfindung wird nachstehend unter Bezugnahme auf die Zeichnung anhand von Ausführungsbeispielen erläutert. Dabei zeigt:
- Fig. 1 ein Amylogramm eines Vergleichsversuches;
- Fig. 2 ein Amylogramm eines Versuches mit einer Konditionierungszeit von 24 Stunden;
- Fig. 3 ein Amylogramm eines Versuches mit einer Konditionierungszeit von 48 Stunden; und
- Fig. 4 ein Amylogramm eines Versuches mit einer Konditionierungszeit von 72 Stunden.
- 1 shows an amylogram of a comparative experiment;
- 2 shows an amylogram of a test with a conditioning time of 24 hours;
- 3 shows an amylogram of a test with a conditioning time of 48 hours; and
- Fig. 4 is an amylogram of an experiment with a conditioning time of 72 hours.
5 kg Weizenkörner, gereinigt, wurden in 90 Minuten bei Raumtemperatur auf einen Feuchtigkeitsgehalt des Keimlings und der Kornrandschichten von ca. 40 Gew.-% mit Wasser benetzt. Anschliessend wurden die Weizenkörner gasdicht in Kunststoffolie eingeschweisst und daraufhin im Wasserbad 24 Stunden lang bei 14°C konditioniert. Anschliessend wurden die Getreidekörner aus der Kunststoffolie herausgenommen und 90 Minuten lang bei einer Umgebungstemperatur von 38 °C auf einen Gesamt-Restwassergehalt von ca. 16 Gew.-% getrocknet.5 kg of wheat kernels, cleaned, were wetted with water in 90 minutes at room temperature to a moisture content of the seedling and the grain edge layers of approx. 40% by weight. The wheat grains were then sealed gas-tight in plastic film and then conditioned in a water bath at 14 ° C for 24 hours. The cereal grains were then removed from the plastic film and dried for 90 minutes at an ambient temperature of 38 ° C. to a total residual water content of approximately 16% by weight.
Die auf diese Weise behandelten Getreidekörner zeigen im Amylogramm ein Maximum von 560, während ein Vergleichsversuch, bei dem bei ansonsten gleichen Bedingungen die Konditionierungstemperatur 40°C betrug, nur ein Amylogramm-Maximum von 460 ergab. (Fig.2 bzw. Fig. 1).The cereal grains treated in this way show a maximum of 560 in the amylogram, while a comparative experiment, in which the conditioning temperature was 40 ° C. under otherwise identical conditions, only gave an amylogram maximum of 460. (Fig. 2 and Fig. 1).
Es wurde vorgegangen wie in Beispiel 1, wobei jedoch bei gleicher Konditionierungstemperatur eine Konditionierungszeit von 48 Stunden gewählt wurde. Dabei zeigte sich ein Amylogramm-Maximum von 540 (Fig. 3). Die Verkleisterungstemperatur betrug 64°C, im Vergleich zu 62,5°C beim Vergleichsversuch (Fig. 1) und 62,5°C bei Beispiel 1 (Fig.2).The procedure was as in Example 1, but a conditioning time of 48 hours was selected at the same conditioning temperature. An amylogram maxi was shown mum of 540 (Fig. 3). The gelatinization temperature was 64 ° C., compared to 62.5 ° C. in the comparative test (FIG. 1) and 62.5 ° C. in example 1 (FIG. 2).
Es wurde wie in Beispiel 2 vorgegangen, wobei aber die Konditionierungszeit 72 Stunden betrug. Das Amylogramm-Maximum betrug 580, die Verkleisterungstemperatur 62,5 °C (Fig. 4).The procedure was as in Example 2, but the conditioning time was 72 hours. The maximum amylogram was 580, the gelatinization temperature 62.5 ° C (Fig. 4).
Die Ergebnisse der vorstehenden Beispiele sowie des Vergleichsversuches zeigen, dass die erfindungsgemäss durchgeführte Konditionierung bei der Temperatur von 14°O im Vergleich zu den herkömmlichen Konditionierungstemperaturen von beispielsweise 40°C eine drastische Verbesserung des relativen Aktivierungsgrades mit sich bringt. Weiterhin zeigt sich, dass auch die langen Konditionierungszeiten von 24, 48 und 72 Stunden zu keiner bedeutenden Steigerung der Enzymaktivierung führen, woraus hervorgeht, dass sich auf diese Weise optimale Aktivierungsgrade unter entsprechender Verbesserung der Backeigenschaften sowie der geschmacklichen Akzeptanz erzielen lassen.The results of the above examples and of the comparative experiment show that the conditioning carried out according to the invention at a temperature of 14 ° C. brings about a drastic improvement in the relative degree of activation compared to the conventional conditioning temperatures of, for example, 40 ° C. Furthermore, it can be seen that the long conditioning times of 24, 48 and 72 hours do not lead to a significant increase in enzyme activation, which shows that optimal levels of activation can be achieved in this way with a corresponding improvement in the baking properties and taste acceptance.
Die Verbesserung der geschmacklichen Akzeptanz des aus erfindungsgemäss aktiviertem Getreide hergestellten Brotes beruht vermutlich darauf, dass aufgrund der starken Hydratisierung der Kornrandschichten (Wassergehalt äe 40%) die Enzyme auf die Inhaltsstoffe bei den erfindungsgemäss vorgesehenen langen Aktivierungszeiten besonders günstig einwirken können. Dabei spielt der enzymatische Abbau von höherpolymeren Kohlehydraten sowie von Proteinen eine besondere Rolle, da die hierbei anfallenden Abbauprodukte die Vorläufer von Geschmacksstoffen sind. Durchgeführte Backversuche haben den positiven Einfluss der erfindungsgemäss vorgenommenen Aktivierung auf die Brotqualität sowohl bei Weizen als auch bei Roggen einwandfrei belegt. Die unter Verwendung erfindungsgemäss aktivierter Getreidekörner hergestellten Brote waren gegenüber . dem Vergleichsbrot besser gelockert und schmeckten abgerundeter. Beides ist auf die Wirkung der Enzyme sowohl während der Aktivierung als auch beim Teigbereiten und Backen zurückzuführen. Mit wachsender Aktivierungszeit wird der Brotgeschmack immer besser, ein Zeichen dafür, dass die optimierte Enzymaktivität über einen langen Zeitraum aufrechterhalten bleibt, so dass die entstandenen Enzyme optimal auf die Geschmacksstoffvorläufer einwirken können.The improvement in the taste acceptance of the bread produced from cereals activated according to the invention is presumably due to the fact that, due to the strong hydration of the grain edge layers (water content e 40%), the enzymes can have a particularly favorable effect on the ingredients during the long activation times provided according to the invention. The enzymatic breakdown of higher-polymer carbohydrates and proteins plays a special role here, since the breakdown products are the precursors of flavorings. Baking tests carried out have proven the positive influence of the activation carried out according to the invention on the bread quality both in wheat and in rye. The breads produced using cereal grains activated according to the invention were opposite. loosened the comparison bread better and tasted more rounded. Both are due to the action of the enzymes during activation as well as when preparing and baking dough. As the activation time increases, the taste of bread gets better, a sign that the optimized enzyme activity is maintained over a long period of time, so that the resulting enzymes can have an optimal effect on the flavor precursors.
Claims (4)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AT81108093T ATE17660T1 (en) | 1980-10-11 | 1981-10-09 | PROCESS FOR HYDROTHERMICALLY ACTIVATING CEREALS USED FOR BREADMAKING. |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE3038463 | 1980-10-11 | ||
DE3038463A DE3038463C2 (en) | 1980-10-11 | 1980-10-11 | Process for the hydrothermal activation of bread-making cereals |
Publications (3)
Publication Number | Publication Date |
---|---|
EP0049874A2 EP0049874A2 (en) | 1982-04-21 |
EP0049874A3 EP0049874A3 (en) | 1984-03-28 |
EP0049874B1 true EP0049874B1 (en) | 1986-01-29 |
Family
ID=6114168
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP81108093A Expired EP0049874B1 (en) | 1980-10-11 | 1981-10-09 | Method for the hydrothermal activation of bread cereals |
Country Status (3)
Country | Link |
---|---|
EP (1) | EP0049874B1 (en) |
AT (1) | ATE17660T1 (en) |
DE (1) | DE3038463C2 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5194276A (en) * | 1991-10-04 | 1993-03-16 | The Pillsbury Company | Method for rapidly producing stable flour from newly harvested wheat |
RU2484901C1 (en) * | 2011-10-06 | 2013-06-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Государственный университет - учебно-научно-производственный комплекс" (ФГБОУ ВПО "Госуниверситет - УНПК") | Method of hydrothermal processing of buckwheat grain |
RU2672331C1 (en) * | 2017-12-18 | 2018-11-13 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Алтайский государственный технический университет им. И.И. Ползунова" (АлтГТУ), отдел интеллектуальной и промышленной собственности (ОИПС) | Method of hydrothermal treatment of grain |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1692752A1 (en) * | 1951-01-28 | 1972-03-16 | Rheinische Reform Und Vollkorn | Process and system for processing grain for bread or flake production |
US3925564A (en) * | 1974-07-22 | 1975-12-09 | Ned W Finnell | Method of curing and drying wild rice |
DE2921682C3 (en) * | 1979-05-29 | 1982-06-24 | Lieken-Batscheider Mühlen- und Backbetriebe GmbH, 6500 Mainz | Process for the hydrothermal activation of bread-making cereals |
-
1980
- 1980-10-11 DE DE3038463A patent/DE3038463C2/en not_active Expired
-
1981
- 1981-10-09 EP EP81108093A patent/EP0049874B1/en not_active Expired
- 1981-10-09 AT AT81108093T patent/ATE17660T1/en not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
EP0049874A2 (en) | 1982-04-21 |
DE3038463C2 (en) | 1982-12-09 |
DE3038463A1 (en) | 1982-07-29 |
EP0049874A3 (en) | 1984-03-28 |
ATE17660T1 (en) | 1986-02-15 |
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