EP1507457A1

EP1507457A1 - Pre-dough concentrate for yeast-raised baked goods

Info

Publication number: EP1507457A1
Application number: EP02791840A
Authority: EP
Inventors: René Burgermeister; Bruno Zehnder; Meiert J. Grootes
Original assignee: Panadoro Group AG; VERIPAN AG
Current assignee: Panadoro Group AG
Priority date: 2002-05-28
Filing date: 2002-12-17
Publication date: 2005-02-23
Also published as: EP1366668A1; CH695922A5; WO2003099017A1; EP1366668B1; ATE338463T1; DE50208070D1; US20040033291A1; DK1366668T3; ES2269594T3; AU2002358151A1

Abstract

The invention relates to a pre-dough concentrate for producing baked goods, to a method for producing a pre-dough concentrate, to the use of such a pre-dough concentrate for producing baked goods, and to the baked goods themselves that are produced by using a pre-dough concentrate of this type. For different reasons, it is necessary to offer a suitable alternative both for intermediate products used in baking as well as for pre-dough. The inventive pre-dough concentrate based on mechanically, thermally, thermal-pneumatically and/or mechanical-thermally modified cereal bran or parts thereof is optionally supplemented with yeast and antioxidants. The pre-dough concentrate is characterized by having very good processing properties (short dough ripening time), an improvement in the baking properties (faster and higher oven rise properties, large baking volume, nice crust color), an improvement in organoleptic properties (smell, taste, chewing sensation) and a longer lasting freshness.

Description

Pre-dough concentrate for yeast-driven baked goods

The present invention relates to a pre-dough concentrate for the production of wholly or partially yeast-driven baked goods according to the preamble of claim 1 or a pre-dough, a method for producing a pre-dough concentrate according to the preamble of claim 16, and the use of such a pre-dough concentrate for the production of baked goods according to claims 26 and Enddough or baked goods which are produced with such a pre-dough concentrate according to the preamble of claims 21 and 23 respectively.

It was only in the 18th and 19th centuries that the raised bread with pore-rich crumbs, as they are still known today, were created. Using yeast, which was invented about 150 years ago in Vienna, a lever or pre-dough was made from flour and water, which was mostly fermented overnight at room temperature in special containers. As a result, the yeast, which was weakly floating at the time, was increased and its performance strengthened. The pre-dough amounts to 25-40% of the total dough quantity.

The dough generally has the following functions:

- Formation of lactic and acetic acids to stabilize the glue, to improve bread freshness and to protect against the thread bacillus;

- yeast propagation;

■ Better storage of water by pre-swelling and disintegration of the adhesive-forming proteins; Formation of precursors of bread flavors through the enzymatic breakdown of protein, fat and starch.

This made it possible to produce voluminous, aromatic breads that would last for several days.

In the 1950s, with the increasing industrialization, the era of baking agents began. Initially it was pure malt products and acids, e.g. Vinegar. These served to improve poor-quality wheat and rye flour and were added directly to the main dough. At the beginning of the 1970s, for organizational and capacity reasons, bakeries gradually switched to direct dough management, i.e. switched without batter. Without the addition of baking agents, this step from indirect to direct dough management could not be carried out at the time. The baking agents required for this purpose mostly consisted of malt products, often supplemented with acids (e.g. citric acid (E330), ascorbic acid (E300)), calcium phosphate (E341), and lecithin (E322) as an emulsifier. Today's baking agents still largely correspond to this composition. Instead of malt products and lecithin, a combination of biotechnologically produced enzymes, swelling agents such as wheat spring meal or guar gum (E412) and / or emulsifiers such as e.g. Diacetate tartaric acid esters (E472e), distilled monoglycerides (E471) etc. are used.

Scandals in the food industry have led consumers to increasingly look for natural products. The growth in sales of organic products in recent years is evidence of this development. Particularly in the case of everyday products, such as bread, there is an increasing desire to produce them without baking agents. Not only the dust formation during use (allergies), but also the many undesirable additives, which are often perceived as harmful to health, lead to an ever increasing rejection of these products. One of the few ways to make bread without a baking agent is the classic lever or pre-dough method. Basically, dough has advantages over baking agents in terms of taste, smell, crumb texture and freshness.

There is a method of pre-dough production (using flour components) with and one without added yeast for pre-dough production. The method with added yeast is most widespread today because the alternative method without adding yeast, e.g. in the production of madre / sourdough, is much more complex to carry out.

Despite these advantages, the use of pre-dough is still limited in both artisanal and industrial companies. This is mainly caused by the following conditions that have to be met for optimal pre-dough production: stable micro-flora from the pre-fermentation (only at Madre), constant quality of the raw materials (especially the flour - enzymatic activity, ash content, etc .), precise monitoring of the fermentation parameters (such as temperature, time), strict hygiene control, permanent analysis of pH, acidity and aroma, well-trained staff, precise production planning (no flexibility) and high investment costs for industrial companies. It should also be borne in mind that the amount of pre-dough required is approx. 25-40% of the total amount of dough, which is why even a smaller bakery is dealing with large amounts of levers that have to be manufactured. An uncontrolled fermentation leads to an irregular pastry quality, aftertaste, low bread volume and possibly even to a strong acidity of the bread. Last but not least, it has been found in practice that doughs and pastries made with lever do not always have all the desired properties in comparison to baking agent doughs. If this is the case, the amount of baking agent can only be reduced, but not eliminated.

For the reasons mentioned above, there is a need for a suitable one

Alternative both for baking agents and for the pre-dough known from the prior art. It is therefore an object of the present invention to To provide a composition which does not have the disadvantages mentioned above of conventional pre-doughs and baking agents in the production of baked goods. In addition, advantageous uses of such a composition according to the invention for the production of baked goods are to be made available.

The composition according to the invention in the form of a pre-batter concentrate according to the invention should have a low dosage (3% to max. 5%, preferably 4% for the paste and 6% to max. 10%, preferably 8% for the suspension) with regard to use in bakeries. based on the total amount of flour in the end product), easy handling and last but not least a sufficient shelf life. Furthermore, the acceptance of the pre-dough concentrate should be due to very good processing properties (short dough ripening time), an improvement in the baking properties (fast and strong oven drive, large baking volume, nice crust color), an improvement in the sensory properties (smell, taste, chewing sensation) and a longer freshness increase.

Finally, a wide range of applications, in particular for the production of baked goods, i.e. in different recipes with different flour types and flour qualities to be added. This is made possible not least by the bread type-specific flavor enhancement, for example. Ruchbrot is enhanced in the Ruchbrot flavor, while white bread is enhanced in the white bread taste

According to the invention, the composition, in particular in the form of a pre-batter concentrate, is based on a cereal bran component. This is a by-product of milling shops. Large quantities of bran are produced during the production of flour, which can only be used unsatisfactorily commercially. Although the nutritional benefits of bran are known and generally accepted, they are not very popular in higher doses due to their taste. The content of cereals (food) bran consists of the outer layers of the cereal grain (which include in particular the cellulose-containing seed coat, the protein-containing and fat-containing aleurone layer and the seedling (contains fats, protein ine, vitamins A, B, E, etc.), the husks of spelled cereals not being counted among the outer layers. Typically, raw bran (including the raw bran used in the compositions according to the invention) contains - depending on the grinding process - between 5 and 25 parts by weight, preferably between 7 and 20 parts by weight cellulose, between 10 and 20 parts by weight raw protein, between 1 and 10 parts by weight . proportions of crude fat, between 10 and 20 parts by weight of starch, between 5 and 20 parts by weight of crude fiber, between and water and raw ash as a residual component and minor proportions of secondary components (e.g. vitamins (e.g.: B1, B2, B6, folic acid), metal salts (eg: iron, zinc, magnesium, calcium, amino acids (eg lysine).) The proportions can be calculated according to the nutritional tables (Souci, Fachfach, Kraut, 1989).

Typical preferred cereal raw bran (after extraction of between 20 and 35% aleurone) has the following composition, again depending on the grinding process: between 1 and 25 parts by weight, preferably between 7 and 20 parts by weight cellulose, between 10 and 25 parts by weight Crude protein, between 1 and 10 parts by weight of raw fat, between 3 and 20 parts by weight of starch, between 5 and 20 parts by weight of crude fiber, and water and raw ash as a residual component as well as minor proportions of secondary components (e.g. vitamins (e.g.: B1, B2, B6, folic acid), metal salts (eg: iron, zinc, magnesium, calcium, amino acids (eg lysine)) The proportions can be calculated according to the nutritional tables (Souci, expert, Kraut, 1989).

It is preferred according to the invention that the grain used for the production of bran is cleaned particularly well before the grinding process. The term "raw bran" as such in the following stands for cereal bran (that is, the by-product of flour production that is produced in the mill), which includes bran or bran mixtures of the most important types of grain, e.g. wheat or seed wheat (Triticum aestivum = T. vulgare), durum wheat ( T. turgidum: du m), einkorn, spelled, emmer; barley; rye; oats; rice; millet and maize or also triticale (cross between wheat and rye) or sorghum are further processed forms of raw bran according to the invention (as initially a direct by-product of the milling business, as defined above), which are subsequently referred to as “treated bran” (after the first processing step) and as “treated, water-added bran” (after the second processing step) be designated.

There are various ways of making cereals (food) raw bran available for further use for use in the composition according to the invention (for example in the pre-dough concentrate according to the invention). Mention should be made in particular of mechanical modification of the raw bran obtained in the milling operation by means of fine comminution, further thermal modification, preferably by thermopneumatic treatment, and finally, for example, also mechanical-thermal modification by extrusion. Bran which has been mechanically, thermally or mechanically-thermally modified in accordance with the invention in this way is always referred to in the context of the present invention as “treated bran”. “Treated bran” obtained in this way makes it possible to extend the shelf life and to increase the mouthfeel, taste and smell of the bran to improve.

In the fine comminution, probably the simplest form of mechanically modifying raw bran for use according to the invention (and thus “maintaining” treated bran), the raw bran is either first stabilized or directly from the mill under protective gas conditions using a classifier mill (for example a Netzsch Condux CSM) finely grind. This classifier mill combines an impact grinder with an integrated dynamic wind classifier (paddle wheel), which make finenesses <10 μm possible. In this process, product temperatures of typically 50 to 70 ° C can be reached.

A thermal modification of raw bran by, for example, thermopneumatic treatment can be carried out, for example, by a thermopneumatic system known in the milling industry. These systems consist of fans, heat exchangers and a pipe system. With the thermopneumatic treatment, the raw bran is directly from the mill in a pipe system with hot air (temperature: 100 to 120 ° C) for max. Funded 20s. The pipe system usually has a large diameter (approx. 30 cm) so that the few bran is heated up quickly enough. The bran reaches a temperature of typically 70 to 80 ° C during this process. The initial moisture content of the raw bran to be treated (as an initial product) of, for example, 14% is thereby reduced to, for example, approximately 8% for the modified “treated cereals (food) bran” provided according to the invention. After the so-called thermal rank, the bran usually becomes cooled with ambient air from 70-80 ° C to room temperature.

In the mechanical-thermal treatment, the raw bran is processed directly from the mill, for example by means of a twin-shaft extruder from Bühler-Uzwil. In an advantageous embodiment, the wavelength is 1.50 m and the diameter is 93 mm. About 15-16% water is added in the first quarter of the extruder. In the extruder, the raw bran is processed thermally (extrusion temperature approx. 150 ° C) and mechanically (the maximum screw speed is 450 revolutions per minute). Since preferably only with about 50-60% of the max. Revolutions are worked, the mechanical processing can be described as rather gentle. At the end of the extruder there is a nozzle plate with 24 holes with a diameter of 6 mm each. Since you work with few revolutions and the holes in the nozzle plate are rather large, a relatively low pressure of max. 5 bar in the extruder. The dwell time in the extruder with the above parameters is approx. 5 seconds. The extruded bran (the extrudate) leaves the extruder like a strand in a pasty consistency. Regardless of the extrusion conditions, for example, wheat bran extrudates hardly expand. By cutting the extrudate strands directly after the nozzle plate, a kind of bran paste cubes are created. These are suctioned off, dried at approx. 140 ° C and finely ground using a hammer mill.

WO 02/15711 describes a further method for modifying raw bran, in particular wheat bran, which is also part of the present the invention can be used and in which in the raw bran the mainly aleurone-containing components are separated from the non-aleuron-containing components (in particular therefore from the seedling). To this extent, WO 02/15711 is fully part of the present disclosure. The detachment can take place biocemically-enzymatically and / or mechanically-abrasively. In the usual milling-technical separation of flour bodies and shells, the aleurone layer remains with the shell, together with the fruit shell and seed shell, and is used as an ingredient in the bran, as already mentioned above, as food or feed bran. If the aleurone layer, as disclosed in WO02 / 15711, is separated from the seed skin, a residual bran with reduced vitamin, mineral, crude fat and crude protein content remains, while on the other hand fiber content and starch content are increased. Depending on the yield of aleuron, the residual bran has, for example, 20% less protein and up to 50% less minerals. The particle sizes of the mechanically or mechanically and thermally modified residual bran particles are preferably 200-800 μm, particularly preferably around 300 μm. It is advantageous if the mechanical action on the raw bran takes the form of shear forces. This can be done, for example, by introducing the liquid in which the bran is fed into a colloid mill, from which the shear forces are then applied, or by mechanical-thermal modification using an extruder. It has been shown that such modified aleuron-reduced "treated bran" can also be used advantageously in a composition according to the invention (in particular in the pre-batter concentrate according to the invention).

Such modified "treated bran" is used in particular in the pre-dough concentrate according to the invention. For this purpose it will in principle be desirable to treat the raw, mechanical, thermal or mechanical-thermal treatment (with the aim of obtaining "treated bran") preferably within 24h, more preferably within 10h, even more preferably within 3h and most preferably within 1h after receiving the raw bran (in the course of flour production in the mill). The pre-dough concentrate according to the invention, in particular for the production of wholly or partially yeast-driven baked goods, therefore typically comprises mechanically, thermally, preferably thermopneumatically, and / or mechanically and thermally modified cereal raw bran (such modifying processing leads to “treated cereal bran” as a product) or parts thereof, and, if appropriate, further auxiliaries or additives, preferably with the addition of water, optionally yeast and optionally at least one antioxidant.

Typically, after the mechanical, thermal or mechanical-thermal processing step, water is added to the "treated bran" obtained. In this way, "treated, water-added bran" is obtained according to the invention. The proportions by weight of "treated bran" and water can be chosen freely depending on the desired consistency of the "treated bran mixed with water". Typically, the weight percentages of water are> 50 (corresponding to the "treated bran" <50), more preferably> 60 (corresponding to the "treated bran" <40), and even more preferred> 65 (corresponding to the "treated bran") "<35). If necessary, a portion of the water can also be added during the thermal, mechanical or mechanical-thermal treatment of the raw bran. In particular in the case of treatment by extrusion, it can be advantageous to add water already during the extrusion.

Such modified "treated, water-added bran" can now (i) be mixed with yeast (see corresponding disclosure) or alternatively (ii) can be stored stably without a defined yeast addition.

This "treated, water-added bran" according to (ii) without a defined yeast addition is stable in storage over, for example, up to 6 months. Preferred storage times are 5 to 30 days, more preferably between 15 and 25 days. Storage should preferably be under aerobic Conditions are carried out, for example in the air. Preference is further given to incorporating wild yeasts from the air into the stored "treated, water-added bran" in this manner. According to the invention, typically, the “treated, with water, bran "is the basic pre-dough. After the storage time has expired, this basic pre-dough can again be mixed with extruded bran, for example a wheat bran extrudate. According to the invention, the pre-dough concentrate is finally obtained or is available.

In a preferred embodiment of the present invention, therefore, the "treated cereal bran" contained in the pre-batter concentrate according to the invention is extruded, even more preferred that the raw bran, from which the "treated cereal bran" is obtained by modification, at 130-180 ° C., preferably 150 ° C. , is extruded.

In the preferred case of using raw wheat bran, the particles, after modification, in particular extrusion, have particle sizes of less than 315 μm, preferably with a particle size distribution of at least 95% <200 μm, at least 73% <125 μm, at least 54% <90 μm, at least 22 % <63 μm. Pre-dough concentrates, which are based on such preferred "treated wheat bran" according to the invention, are particularly suitable for the production of dark doughs. Likewise preferred when using modified, in particular extruded, durum wheat bran ("treated durum wheat bran" as a product) are particle sizes of less than 315 μm, preferably with a particle size distribution of at least 82% <200 μm, at least 55% <125 μm, at least 39% <90 μm, at least 21% <63 μm preferred. This preferred “treated raw wheat bran” according to the invention can be found in such pre-dough concentrates according to the invention which are particularly suitable for the production of light or dark doughs. Finally, such pre-dough concentrates according to the invention are also preferred which contain modified “treated durum wheat bran” with particle sizes of less than 315 μm, preferably with a particle size distribution of at least 72% <200 μm, at least 45% <125 μm, at least 29% <90 μm, at least 11% <63 μm, likewise for use in the production of light or dark doughs. The pre-batter concentrate according to the invention is preferably offered as a paste (ie in pasty form) or as a liquid product. Typical pre-dough concentrates according to the invention are characterized in that the proportion by weight (proportion) of modified “treated cereal bran” in the pre-dough concentrate is 6 to 50%, preferably 20 to 40%, more preferably 30 to 40% for a pasty pre-dough concentrate and 20 to 25% for a pre-dough concentrate suspension, more preferred are those pre-dough concentrates whose proportion by weight (proportion) of modified "treated cereal bran" in the pre-dough concentrate is 35% for a pasty pre-dough concentrate and 23% for a pre-dough concentrate suspension.

The dosage of the pre-dough concentrate is only approx. 1/6 to 1/7 of the previously used amount of pre-dough / leverage. This advantageous low dosage is achieved by proportionally increasing the ingredients that are important for the fermentation in subsequent process steps for the production of baked goods, which advantageously do not have to be added separately. Their functions are described below:

- Grain-own fiber materials: firstly, they serve an optimal water content for the fermentation and secondly, they keep the baked goods fresh.

- Cereal fatty substances; these substances, which are partially broken down via fermentation, are preliminary stages for the development of smell and taste in pastries.

- Cereals' own starch and sugar substances; these serve an optimal fermentation process of the pre-dough concentrate as well as in the main dough for the yeast food. When it comes to pastries, the sugar substances in particular bring good color, crust aroma formation and freshness.

- Cereal protein; These proteins, which are partially broken down via fermentation, are also preliminary stages for the development of smell and taste in pastries. Cereal minerals; The functional properties have an effect, especially in the pre-batter concentrate for "dark" breads, by enhancing a typical smell of bread and the taste of bread.

Nonetheless, additional auxiliaries or additives, possibly the pre-dough concentrate, can be added, in particular antioxidants that can protect the pre-dough concentrate from rancidity or the formation of undesirable flavorings and could thus improve storage. Examples of antioxidants (either alone or in combination) are ascorbic acid, lactic, tartaric, citric acid and their salts. Corresponding essences from citrus fruits or, for example, fruit concentrates can also be used in this regard, in particular fruit extracts containing ascorbic acid. By adding antioxidants to the pre-batter concentrate, natural oxidation protection is achieved, which ensures that the fermented, cooled paste lasts for several days. At the same time, the antioxidants also activate, stabilize and protect the glue when guiding the main dough. It is obvious to the person skilled in the art that in the present case the term is not only to be understood as meaning synthetic antioxidants, but also inherently antioxidant-containing ingredients, such as acerola powder. All quantitative information given below relates to ascorbic acid as the pure substance.

Pre-dough concentrates which comprise an antioxidant, for example as an antioxidant, ascorbic acid and / or a solution containing ascorbic acid, are therefore preferred in the context of the present invention.

Furthermore, in a preferred embodiment, dough-loosening agents can be added to a pre-dough concentrate according to the invention, for example yeast (as a biological dough-loosening agent), in particular for yeasts with a rather top fermentation, especially baker's yeasts, for example Saccharomyces cerevisiae. The baker's yeast can be in the form of pressed yeast (water content approx. 70%) or as a dry yeast. yeast (water content 8-12%). Finally, both wild yeast (especially from the air) and yeast extracts (for example, after extracts of pressed yeast) can be used. If, in a preferred embodiment, it contains yeast / yeast fractions, the pre-batter concentrate according to the invention can contain such proportions by weight in an amount that no further yeasts have to be added before the baking process. Alternatively, only a certain percentage (of the final amount of yeast in the baking mixture) of yeasts can be contained in the pre-batter concentrate, typically between 20 and 70%, particularly preferably between 20 and 50% of the yeast proportions in the final baking mixture. In a preferred embodiment, the concentration of the yeast proportions in the pre-batter concentrate according to the invention is less than 50 parts by weight, in particular less than 40, more preferably less than 30, even more preferably less than 20 and most preferably between 10 and 20 parts by weight.

Possibly. however, if desired, the pre-dough concentrate could be physically treated to loosen the dough.

Other auxiliaries or additives that a pre-dough concentrate according to the invention can contain are all food additives permitted under food law, in particular also colorants, preservatives, emulsifiers, melting salts, thickeners, stabilizers, flavor enhancers, acidifiers, acidity regulators, modified starches, sweeteners , Setting agents, binders, adhesives, for example wheat glue, enzymes (in particular acetolactate decarboxylase amylase, catalase, pyruvate decarboxylase, chymosin, glucanase, gluconotransferase, glucose isomerase, glucose oxidase, hemicellulase), fillers and / or vitamins. Alternatively or cumulatively, enzyme-containing raw materials, such as Honey, malt flour or malt extract (also as baking ingredients), instead of the enzymes or in combination with one or more enzymes, can be contained or added in a pre-batter concentrate according to the invention.

As a result, a pre-batter concentrate according to the invention is a replacement product for the pre-batter / lever known from the prior art, depending on the criterion Similar, same or better functional properties as a good pre-dough from the respective Ruch, semi-white and white flours. The pre-batter concentrate according to the invention also differs significantly from the baking agents available on the market because of the bioactivity present.

The area of application of the pre-dough concentrate, which is combined with a main dough in the production of yeast-driven baked goods, is preferably included. the production of light and dark breads, rolls, pizza and pastries. The main dough can contain all types of flour, such as wheat or seed wheat (Triticum aestivum = T. vulgäre), durum wheat (T. turgidum: durum), einkorn, spelled, emmer; Barley; Rye; Oats; Rice; Millet and corn or triticale (cross between wheat and rye) or sorghum. However, the main dough can also be made from mixed flours, in particular wheat mixed flours.

In the following there will be essentially three different types of pre-dough concentrate:

- "dark" for all dark pastries such as wholemeal bread, smoked bread, dark cibabta etc.,

- "light" for all light pastries such as white bread, semi-white bread, baguette, rolls, braids, Weggli, summit, pizza, light ciabatta, cake batter with fat, etc., and

- "Aleuron-reduced" for all light pastries mentioned above,

the light and the aleuron-reduced type can also be used in the production of dark pastries.

Pre-dough concentrates according to the present invention are therefore also preferred, their constituent, namely the modified “treated cereal bran”, being a residual bran reduced in the aleuron portion or substantially freed from the aleuron portion. Pre-dough concentrates reduced in the aleuron portion (at least by 20%, preferably at least around 50%, preferably reduced by at least 70% and more preferably by at least 85% of the native aleuron portion) or freed from (essentially) aleurone, the proportion by weight (portion) of modified "treated cereal bran" at 4 to 30%, is preferably 10% to 20% for a pasty pre-dough concentrate and 5 to 15% for a pre-dough concentrate suspension. Even more preferred are pre-dough concentrates if the weight fraction (proportion) of modified "treated cereal bran" in the pre-dough concentrate is approx. 15% for a pasty pre-dough concentrate and approx. 10% for a pre-dough concentrate suspension.

A pre-batter concentrate according to the invention can be used for all wholly or partially yeast-driven pastries. When baking products with a high rye content (> 66% rye flour) are manufactured, an acidifier is added to the main dough to ensure that it can be baked. In general, with the use of the new pre-dough concentrate for all yeast-driven pastries (e.g. made on the basis of baking agents) the existing basic recipes can be retained. Please note the following:

- Replace the baking agent with the amount specified according to the recommendation

Dough.

- If the baking agent contains, in addition to the baking substances, other recipe-related ingredients such as milk powder, fat, sugar, etc., these must also be added in the required amount.

- Reduce the amount of yeast by approx. 10 to 30% if the process parameters are not changed.

- Adjust the dough strength by changing the amount of water. This is only necessary when replacing baking agents with swelling ingredients such as guar or spring flours. The complete replacement of the baking agent with the pre-batter concentrate according to the invention makes it possible to comply with the strictest guidelines for organic and / or ecological food. If a complete baking agent replacement is not necessary, the pre-batter concentrate can of course also be used with the addition of smaller amounts of baking agents.

The pre-dough concentrate according to the invention is suitable for all known dough guides. Baking and baking systems such as the fermentation delay and fermentation interruption method, the PATT system and all pre-baking, cooling and freezing systems.

A pre-dough concentrate according to the invention can advantageously be “pasty” (for bakeries with manual weighing) or “liquid” as a suspension (for bakeries with automatic metering). In both dosage forms - according to the invention - either at least one yeast component can already be integrated (as so-called "all-in-one" products), with such a quantity of yeast that no further yeast has to be added until the baking process (complete yeast addition ), or only a partial amount of yeast (e.g. 1/10 to 9/10 of the final yeast additive) In this case the pre-dough concentrate must be added to the pre-dough concentrate before the baking process (partial yeast additive) to be expelled.

The freezing point is about -5 ° C for the pasty pre-dough concentrate and about -3 ° C for the liquid product. The pre-batter concentrate should ideally be stored between 2 - 7 ° C. However, since the fermentation continues to a reduced extent, the product, preferably with cold air flowing around it, should be stored. The pre-dough concentrate is delivered to the end customer with an optimal degree of fermentation, at a temperature below 6 ° C, in one-way or reusable containers with plastic insert or in a container. The shelf life with proper storage is up to 20 days.

Pre-dough concentrates which contain "treated bran" on the one hand and on the other hand also contain (include) malt flour, gluten, amylase-enzyme complex and / or water. Finally, such pre-dough concentrates also correspond a preferred embodiment, which comprise, as yeast, pressed yeast (approx. 29% dry substance (TS)), yeast milk (20% TS) or the yeast filtrate obtained in the manufacture of pressed yeast or a mixture of the aforementioned. Instead of or in combination with yeast, yeast filtrate can also be used in the pre-batter concentrate according to the invention. Finally, fermentable enzymes, enzyme complexes or enzyme mixtures can also be used instead of or in combination with yeast and / or yeast filtrate. For example. one or more, optionally different decarboxylase (s) can be used alone or in combination. These can release CO ₂ . Basically, all the CO ₂ -releasing enzymes can be used according to the invention in the pre-dough concentrate.

Preferred embodiments of pre-batter concentrates according to the invention are given below:

a) Paste-shaped "dark" pre-dough concentrate for dark dough

b) Paste-shaped "light" pre-batter concentrate for light and dark doughs

c) Paste-like "aleuron-reduced" pre-dough concentrate for light and dark dough

d) "dark" pre-dough concentrate suspension for dark dough

f) .Aleuron-reduced "pre-dough concentrate suspension for light and dark doughs

For the examples, the yeast preferably has a TS content of 12-28%, more preferably 15-22%, particularly preferably 20%. In all of the aforementioned preferred embodiments, the enzyme component, the ascorbic acid component and the wheat gluten component can be dispensed with. The relevant parts by weight are compensated for by a corresponding increase in the yeast filtrate water content. The ascorbic acid component, insofar as it should be contained in a preferred embodiment, can be replaced by other food-approved antioxidant components (see the relevant disclosure in the present application). Enzyme-containing natural substances such as honey (in identical minimum / maximum, preferred and more preferred% by weight) can also be used as enzymes in the abovementioned and subsequent examples. g) Further examples of "dark" pre-dough concentrates

- Example g1

40 parts of extruded wheat bran (160 ° C; particle size below 315μm) 10 parts of malt flour <1 part of ascorbic acid

<1 part of amylase enzyme complex 2.5 parts of yeast

50 parts of water

The components used according to example g1 form a solid-pasty pre-dough concentrate.

- Example g2

40 parts of extruded wheat bran (160 ° C; particle size below 315 μm) 10 parts of malt flour

<1 part ascorbic acid <1 part amylase enzyme complex

2.5 parts of yeast 100 parts of water

The components used according to example g2 form a viscous starter concentrate.

Example g3

40 parts of extruded wheat bran (160 ° C; particle size below 315μm)

10 parts of malt flour

<1 parts of ascorbic acid <1 part of amylase enzyme complex 30 parts of yeast

70 parts of water

The components used according to example g3 form a soft pasty pre-dough concentrate.

Example g4

<1 part of amylase enzyme complex 1 part of yeast

70 parts of water

The components used according to example g4 form a pasty pre-dough concentrate.

The present invention furthermore relates to processes for the preparation of a pre-dough concentrate according to the invention, wherein (a) cereal raw bran, in particular wheat raw bran, is treated mechanically, thermally or mechanically-thermally, (b) typically water (for example filtered water), preferably yeast filtrate / Water mixtures which are added according to (a) “treated cereal bran” and (c) yeast and at least one antioxidant, preferably ascorbic acid, are mixed with the “treated and hydrated cereal bran” obtained according to (b), the consistency depending on a flowable suspension to a solid paste can range from the water content supplied according to (b), and wherein process steps (b) and (c) can alternatively only represent one process step.

In a preferred embodiment of the process according to the invention, after process step (c) in a process step (d), fermentation is carried out for up to 72 hours, preferably at a decreasing temperature. It is further preferred to lower the temperature to the desired fermentation. Time to end. Typically, therefore, the fermentation in process step (e) is essentially inhibited by cooling to 2 to 6 ° C. and is preferably terminated.

A particularly preferred method is characterized in that, after the mixing (process step (c)) in the subsequent process step (d), heating of the pre-dough concentrate to 26 to 32 ° C., maximum to 36 ° C., is permitted and then within 72 Hours to a paste temperature of about 2 to 5 ° C is cooled.

Pre-dough concentrates, which are obtained or are obtainable by processes according to the invention, are also the subject of the present invention. With regard to the respective process-specific design options, reference is made to the corresponding disclosure regarding the pre-dough concentrates according to the invention.

Another object of the present invention is a final dough which is produced on the basis of a pre-dough concentrate. The final dough is the final form of dough that is subjected to the baking process as such. According to the invention, the final batter comprises the pre-batter concentrate according to the invention and preferably comprises at least one further component. This at least one further component will preferably be a salt, flour, yeast and / or water component. The final dough, which can be subjected to dough rest if necessary, is used to make wholly or partially yeast-driven baked goods, in particular bread-like baked goods, by baking processes known to those skilled in the art. ren or pizza. Such bakery products produced from the final dough according to the invention are also the subject of the present invention.

Methods for the production of wholly or partially yeast-driven baked goods, in particular bread or pizza, are also the subject of the present patent application. Here, firstly (a) a pre-dough concentrate according to the invention is produced by a method according to the invention, then (b) the pre-dough concentrate obtained according to (a) is mixed with cereal products, salt, flour, yeast and / or water to form a final dough, (c) with a Dough guidance system, preferably in direct dough guidance, further processed and finally (d) subjected to a baking process. The baking process can be carried out in ovens. The baking temperature and baking time depend on the type and size of the baked goods. For example. will be preferred for wheat bread according to the invention at least 40 min at temperatures above 200 ° C. Basically, the baking temperature for producing baked goods according to the invention will be above 100 ° C. and the baking time will be at least 5 minutes.

In a preferred embodiment, this method will be designed in such a way that the proportion of the pre-dough concentrate in the total dough quantity of the final dough is between 1 and 6 parts by weight, preferably between 2 and 3 parts by weight.

The present invention also relates to processes for producing a basic dough or such a basic dough. Processes according to the invention for producing a basic batter are characterized in that (a) raw cereal bran, in particular wheat raw bran, is treated mechanically, thermally, thermo-pneumatically or mechanically-thermally, (b) typically water, preferably a yeast filtrate / water mixture, which according to ( a) the obtained “treated cereal bran” is added and mixed and (c) the “treated and water-added cereal bran” obtained in (b) is stored under aerobic conditions for at least 12 hours. Typically, the storage will take place over several days to allow wild yeast is absorbed from the air in the product. Preferred storage times will be more than 15 days. In the course of the addition of the aqueous components, further food additives, additives or supplements (for example the substances disclosed in the present invention (for example vitamins, minerals, etc.)) can also be added. According to the invention, such a basic dough is also disclosed, which is obtainable or can be obtained by a process according to the invention (in analogy to the “Madre” production process, see also alternative (ii) on p. 9 and example (4) of the present disclosure) Such a basic pre-dough can then serve as the basis for the pre-dough concentrate according to the invention.

Finally, a process for the production of a pre-dough concentrate is the subject of the present invention, which is characterized in that process steps (a) to (c) (see above) are carried out for the production of a basic dough, and then in process step (d) that according to process step (c ) the basic batter obtained is mixed with mechanically, thermally or mechanically-thermally modified raw cereal bran ("treated cereal bran") and, if appropriate, water, preferably a yeast filtrate / water mixture, is added in a further process step (e). d) and (e) can also be combined in one process step, and correspondingly, pre-dough concentrates, obtainable or obtained from a process according to the invention for producing the same on the basis of a basic pre-dough, are the subject of the present invention.

According to the invention, a pre-dough concentrate according to one of claims 1 to 15 or 20 or 30, a final dough according to one of claims 21 or 22, or a basic pre-dough according to claim 28 can be used to produce yeast-driven baked goods, in particular bread-like baked goods or pizza.

The present invention is explained in more detail by the following exemplary embodiments. embodiments

Production of preferred embodiments of the pre-dough concentrate:

(A)

The pre-dough concentrate according to the invention is a natural bread improver which has been mixed with a main dough and finally subjected to a baking process. The pre-dough concentrate according to the invention comprises the mechanically, thermally or mechanically-thermally modified “treated and water-added bran” already mentioned above as the basis and, if appropriate, further auxiliaries and additives, for example yeast and ascorbic acid. In the case of an optional addition of malted grain, A pre-dough concentrate according to the invention was made available, preferably in the form of malt flour, wheat glue, enzymes and / or water, by mixing it with the malted cereal components to form a paste according to the invention After the mixing process, the paste according to the invention had an average temperature between 16 and 20 ° C., which increases rapidly as a result of the metabolic activity of the yeast which may have been added If yeast had been added or was contained in the paste according to the invention, rapid cooling prevented the temperature of the mixture from rising above approximately 32 ° C. constant cooling after 24-72 hours, the paste maintains a temperature of -2 to 4 or 5 ° C.

Cool examples:

Depending on the amount of water supplied, the pre-batter concentrate according to the invention can be provided as a paste or a flowable product (suspension). To prepare the pre-batter concentrate as a suspension, ice water was added after the cooling process with gentle stirring until the desired viscosity was reached. The now pumpable solution was then packaged and stored as already described.

The pre-dough concentrate could be fermented using normal pressed yeast, yeast milk, the filtrate obtained from the pressed yeast or a mixture thereof. On the use of artificial acids such as Acetic, lactic acid or starter cultures can be omitted if necessary.

(B)

(1) The “dark” pre-dough concentrate for dark doughs according to the invention preferably comprises:

- Mechanically and / or thermally treated cereal raw bran, in particular extruded (140-180 ° C, preferably 160 ° C; moisture 6 to 8, preferably approx. 7% by mass; AschefTS) 5 to 8, preferably approx. 6% by mass; Particle size / grain size: Particle size preferably less than 400 μm, more preferably less than 350 μm and even more preferably less than 315 μm (over 99%), preferably 95% <200 μm, 73% <125 μm, 54% <90 μm, 22% < 63 μm) raw bran, ie preferably, for example, “treated wheat bran” or mixtures of extruded “treated wheat bran” and extruded “treated durum bran” (140-180 ° C., preferably 160 ° C.; particle size below 315 μm, preferably 82% < 200 μm, 55% <125 μm, 39% <90 μm, 21% <63 μm).

- Malted cereal products or components of malted cereal products, preferably malt flour • At least one antioxidant component, for example ascorbic acid

- Possibly. wheat gluten

- yeast; wherein the yeast comprises compressed yeast (approx. 28% dry matter TS) and / or yeast milk (20% TS), and preferably also the filtrate obtained in the production of pressed yeast

- enzymes; preferably fungal alpha amylase with side activities

- Water

(2) The “light” pre-dough concentrate for light or dark dough preferably comprises:

- Mechanically and / or thermally “treated cereal raw bran”, in particular extruded “treated durum bran” (moisture> 5% by mass; AschefTS) from 4 to 8, preferably approximately 5% by mass; Particle size / particle size: particle size preferably less than 400 μm, more preferably less than 350 μm and even more preferably less than 315 μm (over 99%), preferably 82% <

200 μm, 55% <125 μm, 39% <90 μm, 21%> 63 μm)

- Malted cereal products or one or more components of malted cereal products, preferably malt flour

- At least one antioxidant component, e.g. ascorbic acid - If necessary wheat gluten

- enzymes; preferably fungal alpha amylase with side activities - water

(3) The aleurone-reduced pre-dough concentrate for light or dark doughs preferably comprises: - Aleuron-reduced cereal bran, preferably wheat bran (grain size / particle size below preferably below 400 μm, more preferably below 350 μm and even more preferably below 315 μm (over 99%), preferably between 60 to 125 μm, particularly preferably 75 μm) - Malted cereal products or one or more components of malted cereal products, preferably malt flour

- At least one antioxidant component, for example ascorbic acid

- Possibly. wheat gluten

- yeast; wherein the yeast comprises compressed yeast (approx. 28% dry matter TS) and / or heme milk (20% TS), and preferably also the filtrate obtained in the production of pressed yeast

- enzymes; preferably fungal alpha amylase with side activities

- Water

To produce the aforementioned preferred embodiments of the pre-dough concentrates according to the invention, the dry substances were typically weighed together and mixed. Then the liquids with an initial temperature of approx. + 3 ° C. added and mixed with the desiccants to form a paste. The freshly produced paste with an initial temperature of approx. 16 ° C to 20 ° C began to ferment immediately and the temperature quickly increased to 26 to 32 ° C due to the heat of fermentation. To overheat (especially above 36 ° C), the To avoid the development of acetic acid, the cooling had to be used as quickly as possible. In the batch process, stirring or processing of the paste should be avoided as much as possible during the fermentation process in order not to introduce additional oxygen and thus to ensure the conditions in the paste that are as anaerobic as possible. In the anaerobic environment, the yeasts produce the desired precursors to flavorings. In the continuous process, processing should be as gentle as possible. If the paste was then portioned into plastic lattice containers (dimensions 40 x 60 cm) known from yeast production, and cooled in a place with a strong flow of cold air of approx. 0 ° C, the paste temperature was approx. 24 to 72 hours . 2 - 5 ° C reached. This temperature was sufficient to reduce the fermentation process to a minimum. In this regard, reference can be made to the examples shown above, which illustrate the cooling process.

(4) Production of a pre-batter concentrate based on extruded wheat bran and water

According to this exemplary embodiment, a pre-batter concentrate was produced on the basis of extruded wheat bran as "treated bran" and water, that is to say without any defined addition of yeast (see alternative (ii) on page 9 of the present disclosure). 1)) proceed in analogy to the production of a Madre base dough (yeast replacement dough production), (process step (2)) further process the product from (1) in analogy to the Madre base dough and finally (process step (3)) the pre-dough concentrate according to the invention extruded "treated bran", madre base dough and water.

Process step (1) production of a basic pre-dough

The following conditions, analogous to the production of a Madre base dough, were selected in a 10-step process: In a production over 10 steps (repetition on 10 consecutive days using a basic amount of the dough from the previous day), the bran became (i) -Extrudate and water mixed to a dough and fermented for about 6 hours at about 32 ° C, then (ii) the dough obtained in (i) was immediately cooled to +2 to + 6 ° C and then about 18 hours. stored refrigerated (advantageously overnight). Finally, the dough (iii) was refreshed daily to the next step according to the following instructions. In the case of a tour over the weekend and public holidays, the dough was at -2 to max. Stored at +2 ° C.

Process step (2)

Propagation of the basic dough:

The basic dough was increased by fermentation at approx. 32 ° C for approx. 6 hours. This was done by 2/3 (bran + water) + 1/3 basic batter (from

The day before) were mixed into a dough and fermented for approx. 6 hours at approx. 32 ° C. The processes for the following days were carried out in the same way.

Process step (3)

Preparation of the pre-dough concentrate Finally, the increased basic pre-dough obtained according to (2) was combined or blended with "treated bran" and water. In individual cases, the proportions in the combination of these three components can vary, typically depending on the desired dough. Viscosity. Typically approx. 28 to 35 parts by weight of basic batter, 27 to 34 parts by weight of "treated bran" and 33 to 40 parts by weight of water will be combined. A preferred recipe for the pre-batter concentrate contains approx. 33% by weight of basic batter, approx . 30 parts by weight of "treated bran" and about 37% water.

The pre-dough concentrates (obtained or obtainable from the abovementioned process according to Example (4)), fermented with a separately prepared base pre-dough ("Madre"), do not differ from one another both visually and in use (dough texture, volume, sensors, freshness, etc.) Pre-dough concentrates with the addition of defined amounts of traditional yeast (see Examples 1-3) In addition, all auxiliaries, supplements and additives mentioned in the present disclosure can in principle also be added pre-dough concentrates or produced in accordance with Example 4. These further ingredients, such as malt flour, antioxidants, glue etc. perform the same function with both pre-dough concentrates and are used in particular to safeguard fluctuating flour qualities, different production processes and different recipes.

As a result, it can therefore be stated that with the pre-dough concentrate according to the invention, which consists only of modified, for example extruded, “treated bran” and water, using the aforementioned fermentation process (in the manner of “Madre production”), high-quality baked goods were manufactured. These pastries have a good smell and taste, good consumption properties and a long keeping fresh. Depending on the recipe conditions, flour quality, requirements for production security or when using other dough handling systems, such as GU (fermentation interruption by freezing the dough pieces), GV (fermentation delay by cooling the dough pieces), PATT (programmed cooling of partially cooked dough pieces, according to Kolb-Kältetechnik AG, CH), etc., other ingredients such as wheat gluten, malt flour, enzymes and (anti) oxidative substances can further increase the product quality. Production of baked goods based on pre-dough concentrates according to the invention

According to the invention, it has been shown that baked goods which have been produced using the pre-dough concentrate according to the invention have excellent properties with regard to dough development, dough stability and volume.

Broad-spectrum shoot tests and baking tests were carried out with semi-white flour (type 700 flour) and pre-dough concentrate. The results of these tests are summarized below:

* Dosage of pre-dough concentrate to the total amount of manure

* Dosage of pre-dough concentrate on the total amount of flour

The results confirm that doughs produced with the pre-dough concentrate according to the invention not only have rapid dough development, but remain significantly longer.

Preferred extrudates

(1) As already mentioned above, a wheat bran extrudate preferably used for the "dark" pre-dough concentrates has the following particle size distribution according to a sieve analysis (moisture 7.3 mass%; ash (TS) 5.95 mass%):

Rejection 315 μm 0.7 mass% rejection 200 μm 4.8 mass% rejection 125 μm 27.1 mass% rejection 90 μm 46.1 mass% rejection 63 μm 78.4 mass%. (2) Durum wheat bran extrudate or aleuron-reduced wheat bran is advantageously used for the pre-dough concentrates for use in "light" doughs. According to a sieve analysis, a preferably used aleuron-reduced wheat bran has the following particle size distribution:

Repulsion 315 μm 0.9 mass%

Rejection 200 μm 2.6 mass%

Repulsion 125 μm 12.7 mass%

Repulsion 90 μm 47.3 mass%

Repulsion 63 μm 81.6 mass%.

(3) According to a sieve analysis (moisture 4.5% by mass; ash (900 ° C, TS) 5.10% by mass), a durum wheat extrudate has the following particle size distribution:

Rejection 315 μm 0.6 mass% rejection 200 μm 17.9 mass%

Repulsion 125 μm 45.1 mass%

Repulsion 90 μm 60.7 mass%

Repulsion 63 μm 78.9 mass%.

Processing pre-batter concentrates according to the invention into baked goods

The pre-batter concentrate according to the invention has significant advantages for processing in bakery businesses, since it can be added to the main batter directly during preparation instead of a conventional pre-batter. During the tests, it was found that the required amount of yeast is less than that which would be necessary with conventional, direct dough management with baking agents. In addition, the dough was processed much faster than with baking agents and Use of batter, which saves time in production. It was also possible to increase the volume of water, ie a higher dough yield is achieved. Above all, the pre-dough concentrate according to the invention has great advantages over the pre-dough known from the prior art, because, as is known, a significantly lower dough yield is achieved with pre-dough from the prior art. The dough yield of the pre-dough concentrate according to the invention is better than that of conventional baking agents.

In addition to the desired properties already mentioned above, the pre-dough concentrate according to the invention is characterized by an acceleration of the dough development, an optimization of the processing properties of the dough and the promotion of the sensory properties of the pastries. This is particularly the case with the better and stronger pastry smell and taste, with the more pleasant consumption properties such as a shorter, crustier crust and crumb, as well as a longer keeping fresh.

As already mentioned, the pre-dough concentrate according to the invention can also be offered as an “all-in-one” product, that is to say that in one embodiment it can already contain the amount of yeast required for the production of the final dough, so that in this case the yeast no longer contains the final dough In the bakery, all that is required is to add flour, water and salt to the "all-in-one" product in order to complete the main dough (final dough) and to initiate the baking process.

The following are some guideline formulations for the use of the pre-dough concentrate according to the invention in the production of various typical baked goods. As already mentioned above, the concentrate can be used for a very wide range of baked goods with the usual adjustments to the recipe.

Depending on the type of flour, the wheat or durum wheat bran in the pre-dough concentrates described above can also be wholly or partly by other types of raw cereal bran to be treated, such as spelled, emmer, einkorn, rye, oat, barley, millet , Corn and / or rice bran, can be supplemented or replaced. Ideally, the modified "treated bran" is selected in the pre-dough concentrate so that the end product is optimized in terms of baking technology and taste.

Since rye flour is known not to have any glue, it has to be made acidic by baking. This can be done conventionally via a multi-stage process or by adding acid or strongly acidic baking agents. The new dough is not Säuerungsm ^'edium and therefore only suitable with the addition of known acidifiers for rye bread.

It has thus been shown according to the invention that baked goods which have been produced using the pre-batter concentrate according to the invention, regardless of the production route, have excellent freshness properties. For example, bread stayed fresh for up to 36 hours, which has invaluable logistical advantages for central production with longer delivery routes.

Claims

claims

1. pre-dough concentrate, in particular for the production of wholly or partially yeast-driven bakery products, comprising: mechanically, thermally or mechanically-thermally modified raw cereal bran (“treated cereal bran”), preferably with the addition of water, optionally yeast and optionally at least one antioxidant.

2. pre-batter concentrate according to claim 1, characterized in that the pre-batter concentrate comprises as an antioxidant ascorbic acid and / or a solution containing ascorbic acid.

3. pre-dough concentrate according to claim 1 or 2, characterized in that the "treated cereal bran" is preferably extruded.

4. pre-dough concentrate according to one of the preceding claims, characterized in that the modified "treated cereal bran" consists of wheat or durum bran or mixtures thereof.

5. pre-dough concentrate according to one of the preceding claims, characterized in that the modified "treated cereal bran" is extruded at 130-180 ° C, preferably 150 ° C.

6. pre-dough concentrate according to claim 4 or 5, characterized in that the modified wheat bran particle sizes of less than 315 microns, preferably with a particle size distribution of at least 95% <200 microns, at least 73% <125 microns, at least 54% <90 microns, at least 22nd % <63 μm for use in the manufacture of dark dough.

7. pre-dough concentrate according to claim 4 or 5, characterized in that the modified durum bran particle sizes of less than 315 microns, preferably with a particle size distribution of at least 82% <200 μm, at least 55% <125 μm, at least 39% <90 μm, at least 21% <63 μm, for use in the manufacture of light or dark doughs.

8. pre-batter concentrate according to claim 4 or 5, characterized in that the modified durum bran particle sizes of less than 315 microns, preferably with a particle size distribution of at least 72% <200 microns, at least 45% <125 microns, at least 29% <90 microns, at least 11 % <63 μm, for use in the manufacture of light or dark dough.

9. pre-dough concentrate according to one of the preceding claims, characterized in that the proportion by weight (proportion) of modified "treated cereal bran" in the pre-dough concentrate at 6 to 50%, preferably 20 to 40%, more preferably 30 to 40% for a pasty Pre-dough concentrate and 20 to 25% for a pre-dough concentrate suspension.

10. pre-dough concentrate according to claim 9, characterized in that the proportion by weight (proportion) of modified "treated cereal bran" in the pre-dough concentrate is 35% for a pasty pre-dough concentrate and 23% for a pre-dough concentrate suspension.

11. pre-dough concentrate according to one of the preceding claims, characterized in that the modified "treated cereal bran" is a reduced bran in the aleuron portion or freed from the aleurone portion.

12. pre-dough concentrate according to claim 11, characterized in that the proportion by weight (proportion) of modified "treated cereal bran" at 4 to 30%, preferably at 10% to 20% for a pasty pre-dough concentrate and 5 to 15% for a pre-dough concentrate Suspension lies.

13. pre-dough concentrate according to claim 12, characterized in that the proportion by weight (proportion) of modified "treated cereal bran" in Pre-dough concentrate is 15% for a pasty pre-dough concentrate and 10% for a pre-dough concentrate suspension.

14. pre-batter concentrate according to one of the preceding claims, characterized in that it comprises malt flour, gluten, amylase-enzyme complex and / or water.

15. pre-dough concentrate according to one of the preceding claims, characterized in that the pre-dough concentrate as yeast press yeast (approx. 29% dry matter (TS)) or yeast milk (20% TS) or the filtrate obtained in the manufacture of press yeast or a mixture of the above - sums up.

16. A method for producing a pre-batter concentrate according to one of the preceding claims, characterized in that

(a) raw grain bran, in particular raw wheat bran, is treated mechanically, thermally, thermo-pneumatically or mechanically-thermally,

(b) typically water, preferably a yeast filtrate / water mixture, which is added to "treated cereal bran" obtained in (a) and

(c) yeast and at least one antioxidant, preferably ascorbic acid, with the "treated and water" obtained in (b)

Cereal bran ", the consistency can range from a flowable suspension to a solid paste, depending on the water content supplied according to (b), and wherein process steps (b) and (c) can alternatively represent only one process step.

17. The method according to claim 16, characterized in that after process step (c) in a process step (d) up to 72 hours is preferably fermented at a decreasing temperature.

18. The method according to claim 17, characterized in that the fermentation in a process step (e) is substantially inhibited by cooling to 2 to 6 ° C.

19. The method according to claim 16 or 17, characterized in that after mixing, a heating of the pre-dough concentrate to 26 to 32 ° C, a maximum of 36 ° C, is permitted and within 72 hours to a paste temperature of about 2 to 5 ° C is cooled down.

20. pre-dough concentrate, characterized in that it is obtainable by a process according to any one of claims 16 to 19.

21. final dough, characterized in that it comprises a pre-dough concentrate according to one of claims 1 to 15 or 20, and preferably at least one further component.

22. Dough according to claim 21, characterized in that it comprises salt, flour and / or water as a further component.

23. Whole or partially yeast-driven baked goods, in particular bread-like baked goods or pizza, characterized in that they are made from an end dough according to claim 21 or 22.

24. Process for the production of wholly or partially yeast-driven baked goods, in particular bread-like products or pizza, characterized in that

(a) a pre-batter concentrate is produced by a process according to one of claims 16 to 19,

(b) the pre-dough concentrate obtained according to (a) is mixed with cereal products, salt, flour and / or water to give a final dough,

(c) is processed with a dough guide system, preferably in direct dough guide, and (d) is finally subjected to a baking process.

25. The method according to claim 24, characterized in that the proportion of the pre-dough concentrate in the amount of dough is between 1 and 6 parts by weight, preferably between 2 and 3 parts by weight.

26. Use of a pre-dough concentrate according to one of claims 1 to 15 or 20 for the production of a final dough or wholly or partially yeast-driven baked goods, in particular pizza or bread-like baked goods.

27. A method for producing a basic dough, characterized in that

(b) typically water, preferably a yeast filtrate / water mixture, which is added to “treated cereal bran” obtained in (a) and

(c) the “treated and watered cereal bran” obtained in (b) is stored under aerobic conditions for at least 12 hours.

28 basic dough, obtainable from a method according to claim 27.

29. A process for producing a pre-dough concentrate, characterized in that process steps (a) to (c) are carried out according to claim 27.

(d) the basic pre-dough obtained according to process step (c) is mixed with mechanically, thermally or mechanically-thermally modified cereal raw bran (“treated cereal bran”) and

(e) water, preferably a yeast filtrate / water mixture, is added.

0. pre-dough concentrate, obtainable from a process according to claim 29.