EP1542539A1 - Procede de production d'articles cuits presentant au moins partiellement un aspect brun brillant - Google Patents

Procede de production d'articles cuits presentant au moins partiellement un aspect brun brillant

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Publication number
EP1542539A1
EP1542539A1 EP03757863A EP03757863A EP1542539A1 EP 1542539 A1 EP1542539 A1 EP 1542539A1 EP 03757863 A EP03757863 A EP 03757863A EP 03757863 A EP03757863 A EP 03757863A EP 1542539 A1 EP1542539 A1 EP 1542539A1
Authority
EP
European Patent Office
Prior art keywords
baked
lye
baking
treated
dough
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP03757863A
Other languages
German (de)
English (en)
Inventor
Karl Tiefenbacher
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Haas Franz Waffelmaschinen Industrie GmbH
Original Assignee
Haas Franz Waffelmaschinen Industrie GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Haas Franz Waffelmaschinen Industrie GmbH filed Critical Haas Franz Waffelmaschinen Industrie GmbH
Publication of EP1542539A1 publication Critical patent/EP1542539A1/fr
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/04—Preserving finished, partly finished or par-baked bakery products; Improving by heat treatment, e.g. sterilisation, pasteurisation
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes

Definitions

  • the invention relates to the production of baked objects that shine brown at least in places and are designed or can be used as food products, or as containers for food products, or as edible packaging, etc.
  • pretzel products In the production of pretzel products, it is known to produce individual dough strands from a kneadable pretzel dough with yeast as a leavening agent, to form them into sticks, pretzels etc. and to treat the shaped raw dough pieces with preferably hot, aqueous sodium hydroxide solution before baking.
  • the dough pieces treated with lye result in somewhat larger, baked moldings which have a shiny, browned outer skin and are known as pretzel pastries, pretzel sticks, pretzels etc.
  • the raw dough pieces which are exposed on the outside, are heated. This leads to internal deformation of the still deformable dough pieces as well as to visually visible changes in the very soft outer skin, which expands together with the dough pieces in the initial phase of the baking process and is stabilized and solidified only in the further course of the baking process.
  • Inside the dough pieces there is a viscous flow of the dough mass and the dough is loosened due to the expansion of the leavening gas pores due to the heating, which is caused by the formed water vapor further increase.
  • the color characteristic of pretzel biscuits is created on the outside of the shaped body.
  • the aqueous sodium hydroxide solution applied to the outer skin of the raw dough pieces reacts with the dough ingredients of the dough pieces during the baking process, which creates the characteristics, such as color and taste, that are characteristic of pretzel pastries.
  • the sodium hydroxide solution increases the reaction of sugars with proteins, the so-called Maillard reaction. A reaction that occurs in every baking process, especially in the crust.
  • pretzels have a moisture content of up to 12%. They are made from shaped pieces of dough that have been treated on the outside with mostly hot, aqueous sodium hydroxide solution, which has a concentration of up to 4%. When baking, the raw dough pieces treated with lye then produce biscuits with the characteristics characteristic of lye biscuits such as the texture of the outer layer (color, consistency of the crust) and taste.
  • the biscuits usually have the shape of pretzels or sticks. They can be sprinkled with salt, caraway or other spices
  • pretzel dough is continuously prepared and shaped into pretzel-shaped pieces of dough, which are treated with lye before baking.
  • a continuous process for producing crispy salt pretzels is known from US Pat. No. 5,238,693.
  • dough pieces shaped into pretzels are treated twice with lye before baking. First in an immersion bath and then by spraying.
  • pretzels are first produced in a normal process. This includes the steps: shaping the dough pieces, eyeing on the shaped dough pieces, baking the lye-coated dough pieces and drying the baked goods resulting from the baking. These are made with a sugar containing carbohydrate solution coated and dried to taste,
  • a method for producing pretzel bags is known from US Pat. No. 4,795,652.
  • a pretzel dough is rolled out and cut into individual pies.
  • the dough patties are wrapped around bags and the protruding parts of the dough patties are separated.
  • the bags formed from the raw dough are poured with pretzel eye, sprinkled with salt and then baked.
  • Eying is usually only used for the raw shaped dough pieces for the production of long-life and fresh pastries.
  • the combined heat and alkali treatment and the moist oven climate stabilize and close the outer skin of the dough pieces by gelatinizing starch.
  • the subsequent thermal dextrinization of the outer skin results in a smooth, shiny surface for the end product.
  • the alkaline pH increases the Maillard and caramelization reactions that lead to a deep brown pastry color and typical flavor components.
  • Pastry browning is promoted by the following factors: high temperature, monosaccharides (especially fructose), alkaline pH, higher water content due to pastry moisture or oven atmosphere, catalysts such as NH3 etc.
  • the Maillard and Caramelization reactions come; which can be corrected within limits by lowering the pH.
  • the present invention proposes a method for producing at least partially shiny brown objects, in which, in a first method step, an at least partially baked, dimensionally stable molded body is produced, which is treated as a dimensionally stable preliminary product in a second method step, at least partially with lye.
  • the resulting intermediate product can be sprinkled with grit in a further process step.
  • the last process step provides that the intermediate product is subjected to a new heat treatment in order to brown its spots treated with alkali and, if necessary, to reduce the depth of moisture.
  • an at least largely dimensionally stable molded body is first produced in a baking process, in which at least the outer skin is stabilized and largely solidified.
  • This molded body is treated with lye at least in places and subjected to a new heat treatment, which creates a shiny brown top layer at its lye-treated areas.
  • the surface details fixed in the outer skin of the molded body during the baking process are not lost during the alkali treatment and the new heat treatment and are also contained in the shiny brown top layers resulting from the new heat treatment.
  • the method according to the invention allows the production of baked objects with detailed surface structures in the glossy, browned top layers, as was previously only the case with lettering, steam chimneys, embossed edges etc. or biscuit sheets with a smooth or finely corrugated surface are known.
  • the method according to the invention can be used not only to produce objects, which have not previously been treated with alkali, on the surface, at least in places, with smooth, glossy, browned top layers, but also from doughs in which the sugar, fat or protein content during the baking of Lye treated, raw dough pieces would lead to useless results.
  • objects provided with smooth, shiny, browned cover layers can also be produced for the first time from more substantial recipes in which the baking of raw dough pieces treated with lye would lead to unusable results, either because - due to the occurrence during baking strong maillard and caramelization reactions - biscuits with a dark, scalloped and burnt-looking surface that would no longer be tastable would be the result, be it because the baked to an attractive surface color Some of the pastries inside would still be raw, unbaked and therefore inedible and also not storable.
  • the doughs with the more substantial recipes are produced in a baking process with largely dimensionally stable moldings with a stabilized and largely consolidated outer skin.
  • the pastry moisture which favors the Maillard reactions is increased before the new heat treatment, so that the baked molded articles develop luster and brown color at the places treated with lye.
  • the dimensionally stable preliminary products can be produced in different ways in the first process step.
  • the shape of the raw dough pieces corresponding to the objects to be produced can be baked as moldings up to a residual moisture content of 1 to 29% by weight, preferably 1.5 to 18% by weight.
  • the raw dough pieces can their shape corresponding to the objects z. B. obtained by punching or cutting.
  • portioned dough pieces can also be mechanically shaped into the respective shape before they are baked as shaped dough pieces into dimensionally stable shaped bodies.
  • raw dough or baking masses can be prepared, portioned and baked in portions in baking tins, which determine the shape of the object to be produced, to form dimensionally stable shaped bodies which have a residual moisture content of 1-5% by weight, preferably 1 Have 5 - 4 wt .-%.
  • raw dough or baking masses can be prepared, portioned and baked in portions between the opposing baking surfaces from closed wafer baking tins to dimensionally stable moldings with a residual moisture content of 1-5% by weight, preferably 1.5-4% by weight become.
  • semi-baked or ready-baked pastries which can also be filled, can also be used as intermediate products for freshly baked or long-baked pastries.
  • Biscuits, crackers, pretzels, shortbread biscuits and waffle biscuits can be used as preliminary products.
  • cooled intermediate or deep-frozen intermediate, filled or unfilled biscuits can also be used as intermediate products.
  • the method according to the invention can be used to produce objects which have a shiny brown surface on at least one side and objects which have a shiny brown surface on both sides. This also includes the application of lye solutions as lettering or decorative samples.
  • the preliminary product is first treated with lye on one side and then subjected to a first heat treatment and then the intermediate product, which has already been browned on one side, is also treated with lye on the opposite side and subjected to a second heat treatment.
  • This procedure allows the development of color and gloss on the two sides of the objects to be designed differently.
  • a shielding of the already browned side of the intermediate product can be provided for the second heat treatment, in order to avoid the subsequent browning of the first browned side during the second heat treatment.
  • the intermediate product can be accommodated in a holder covering its shiny brown side and can be heat-treated with hot air on the side last treated with lye in order to also develop gloss and color on this side
  • the heat treatment of the intermediate product treated with alkali can be carried out in an oven which heats the outer skin of the intermediate product to a temperature producing gloss and browning at the locations treated with alkali.
  • This heat treatment can be done with hot air.
  • the intermediate treated with lye can also be subjected to a two-phase heat treatment consisting of a baking phase and a post-drying phase.
  • a baking phase the outer skin of the intermediate product is heated by hot air or infrared radiation to a temperature at which the areas treated with lye are shiny and color.
  • the post-drying phase the interior of the intermediate z. B. heated by microwaves or dielectrically to lower the moisture content there and to reduce the moisture difference to the outer skin. This has a favorable effect on the moisture balance within the baked molded article and reduces the risk of the molded article possibly tearing later.
  • a lye solution can be used according to the invention, which is mixed with modified starch and / or modified cereal flour.
  • the preliminary products can be allowed to cool before the alkali treatment.
  • residual moisture can still be evaporated.
  • the preliminary products can be stored refrigerated before the lye treatment. This is advantageous in the case of a larger temporal and spatial separation between the first and second process step
  • the preliminary products can be stored frozen until the lye treatment.
  • an at least partially baked, largely dimensionally stable molded body is first produced and only this is treated with lye and subjected to a new heat treatment.
  • the browning factors such as dosing of lye, concentration of the moisture present, and the duration and amount of the temperature required for the development of the lye color, can each be specifically matched to the nature of the baked molded article to be treated with lye.
  • a baked molded article is considered to be dimensionally stable if, in contrast to the previous dough phase, it no longer changes shape due to gentle automatic removal from the baking mold or gentle automatic removal from the baked goods carrier (endless baking tray, baking tray, etc.), because at least on the surface gelatinization of the molded body and extensive drying and thus solidification and stabilization of its shape has taken place.
  • the method according to the invention permits industrial production of parts each provided with smooth, shiny surfaces or partial surfaces. Pieces of baked goods or freshly baked goods such as sticks, pretzels, cookies, bags, mugs etc. It is also possible to use baked goods made of plastic dough, such as pastries, corresponding to the known pretzel products with shiny, browned top layers. B. pretzel dough, are produced by the method according to the invention. Likewise, dimensionally stable molded articles produced with other dough shaping and baking techniques can be used as a preliminary product in the process according to the invention, in order to produce baked goods with shiny, browned top layers.
  • the lye treatment combined with the subsequent heat treatment of the leached intermediate product can lead to a "refreshing" of the crumb.
  • the inventive method allows the production of precisely shaped pastries with a smooth, shiny surface, in which the z. B. designed as a hollow body open on one side together with the wall thickness is determined by the opposing baking surfaces of closed baking tins.
  • pastries in the form of flat baked goods in which the outline shape and surface shape of the top and bottom sides of the baked goods are determined by conventional biscuit molding techniques such as pastry shapes, embossing, cutting out, pressing out and cutting.
  • Applications for articles produced by the method according to the invention are, for example, edible vessels which are resistant to moisture for a certain time and can therefore be used for drinks, sauces, moist fillings and other dishes in the catering trade or for ice cream.
  • the process according to the invention can be carried out in a single production line in which the preliminary product with its dimensionally stable moldings is produced in a first baking process in the first section of the plant, the preliminary product is treated with lye in the second section of the plant and sprinkled with grit in a further section of the plant and the leached resulting Intermediate product is subjected to a new heat treatment in the last section of the plant, in which the surface of the molded body is browned and the interior of the molded body is optionally dried.
  • the process according to the invention can also be carried out in two separate production lines, the preliminary product being baked in the first production line and the addition of the preliminary product and the renewed heat treatment of the leached intermediate product taking place only in the second production line.
  • baked goods such as long-cured biscuits, savory biscuits, hard biscuits, shaped articles made from pretzel and hard biscuit crates etc.
  • baked goods are usually largely baked out dry, preferably to a residual moisture of less than 6% in particular should be baked below 4% in order to minimize the risk of cracking.
  • These restrictions do not apply to baked goods that are usually more water-rich, see the exemplary embodiments.
  • the baking process for the manufacture of the preliminary products places no additional or special demands on the person skilled in the art. If the preliminary products are not eyed, the lack of an alkali layer results in minor adjustments that are within the experience of the skilled person, which relate to the control of the oven, the baking time or the possible coating of the preliminary products with water.
  • baking processes are suitable for the production of the preliminary products with their partially or fully baked shaped bodies, such as.
  • all of the dimensionally stable molded articles with little porous surface can be used as a preliminary product, which are produced in a baking process from a dough or baking mass.
  • the dough or baking masses used in the production of the preliminary products can have any other composition in addition to the compositions specified in the exemplary embodiments, as long as the dough or baking masses are accessible to a baking process and the quality of the preliminary products (surface structure, taste) with the In the last step of the process, the appearance and taste of the end product resulting from the heat treatment of the leached intermediates harmonize.
  • the task falls to the person skilled in the art, depending on the desired properties of the end product, such as color depth, gloss and taste intensity of the surface and of the entire end product, for the addition of the precursors to the concentration and viscosity of the alkali solution and the amount applied per surface unit to coordinate the relevant preliminary product and one of the known application techniques such as spraying, painting, pouring, dipping, printing.
  • the lye concentration and the lye application are matched to the type and nature of the baked goods to be used as a preliminary product and their places or surface areas to be treated with lye.
  • This coordination enables the person skilled in the art to specifically control the properties to be imparted to the end product, such as depth of color, gloss and taste intensity of the surface and of the entire baked goods.
  • the intermediate product - this is the dimensionally stable molded article that has already been treated with lye and has already undergone a baking process during its manufacture - is subjected to a new heat treatment, which creates a shiny, browned top layer at the exposed parts of the intermediate product.
  • This heat treatment of the intermediate product can be a further baking process, by means of which a shiny, browned top layer is formed at the exposed areas of the intermediate product.
  • the intermediate product can also be heat-treated in two phases. The intermediate product is treated with hot air on the outside in a heat treatment phase in order to produce a shiny, browned top layer at its exposed areas. In the other heat treatment phase, the intermediate is heat-treated with microwaves or dielectrically in order to reduce moisture differences between its outer skin and its center.
  • a glossy, browned surface or top layer is obtained at the spots or surface areas of the intermediate products treated with alkali, in which the measurable depth of color of the browning and the measurable gloss increase compared to a surface browning already present in the baked, dimensionally stable molded body of the intermediate product are.
  • the method according to the invention can also be used to produce new, interesting taste combinations in the end products, for example a sweet one tasting pastries with a leached surface.
  • Objects produced by the method according to the invention have a modified surface texture which reduces or prevents soaking. This may be due to the fact that the clearly visible formation of a smooth, glossy surface is accompanied by a significant reduction in open pores in the baked goods.
  • Objects produced by the process according to the invention for example in the form of bag-shaped, cup-shaped or bowl-shaped containers, are therefore particularly suitable for the reception of freshly prepared ice cream, or for the reception of ice cream to be stored in the frozen state, but also as eating utensils which can be used at short notice or, if appropriate also edible disposable packaging for dishes, such as meat or vegetable preparations, sauces, salads, drinks etc.
  • Another area of application for the method according to the invention is in the decoration or labeling of baked goods and other baked, dimensionally stable moldings. These can be introduced into the process as a preliminary product and, in the manufacture of the intermediate product, for example, can only be treated with lye at the points or surface areas of the shaped bodies to be emphasized as decoration or lettering, so that the baked shaped bodies only have a shiny, browned finish when decorated or labeled Preserve surface or top layer.
  • Kneaded hard doughs for savory biscuits such as those e.g. in "W. Seibel: Feine Backwaren, Berlin 1991, page 150 "(Rl) or” E. Bergmann: Hefebackbuch, Stuttgart 1987, page 151 “(R2). Recipe Rl R2f.
  • Shaped bodies such as bags or cups, are produced from such doughs in two-part or multi-part baking tins. Doughs which, due to the properties of their ingredients, especially the flour, and due to the addition of baking agents or small components, give a normal consistency of the dough even with a small amount of water added, tend to lead to uniformly baked moldings with good stability when baking, rather than doughs that with comparable ingredients and comparable manufacturing methods need a larger amount of water to get a normal consistency.
  • Balls or cubes with a defined weight are made from the dough.
  • the dough pieces are formed and opened in bags and cup baking molds that can be made and made into bags or cups corresponding to the mold cavities of these baking molds. With their baking molds closed, the baking molds and the tops fix the shape of the bags or cups and, with the spacing of these baking surfaces, the wall thickness of the bags or cups.
  • the wall thickness of the baked bags or cups is between 1.5 and 5 mm, preferably between 1.8 and 4 mm.
  • the baking temperature is in the range of 155 ° C to about 205 ° C.
  • the baking time is usually between 80 and 240 seconds. After this baking time, the bags or cups are at least largely baked, usually have a residual moisture content of below 12% and are sufficiently dimensionally stable that they are not deformed or even torn by the residual steam contained in the baked goods when the respective baking pan is opened. If the bags or cups are baked in the closed baking molds, they then only have a residual moisture of 1-6%, preferably 1-4%.
  • the baked bags or cups are removed from the baking molds and placed with the opening facing downwards at a distance from one another on a wire mesh belt which transports them through a leaching station.
  • the bags or cups placed on the wire belt cool down and possibly evaporate any residual moisture.
  • a lye solution or a modified lye solution is applied to the bags or cups in a pouring or spraying process.
  • the concentration and temperature of the lye determine the effectiveness of the leaching and thus the depth of color and gloss that occur during the heat treatment of the bags or cups on the surface areas treated with lye.
  • the alkali concentration and the alkali temperature can be matched by the person skilled in the art to the baked bags or cups in accordance with the concentration ranges given below under "alkali solutions”.
  • the bags or cups treated with lye can then pass through a conventional spreading device in which spreading material, such as. B. salt. Spices etc., is applied to the lye side of the bags or cups.
  • spreading material such as. B. salt. Spices etc.
  • the moldings can be treated with lye on both sides or only on parts of their surface.
  • the surface areas of the shaped bodies that are not to be treated can be covered with stencils.
  • the surface areas of the moldings to be treated can be printed with lye solution in a printing process analogously to the application of printing inks.
  • the contact time in the lye bath - typically less than 10 seconds - is to be limited depending on the surface quality of the baked molded articles or the application of the lye solution using a cast film or spraying is necessary to leach the surface of the baked molded articles too strongly or to prevent the lye from being sucked up by the baked moldings.
  • the contact times in the lye bath are significantly shorter compared to the known biaxialization of raw dough pieces and are only 50% or less.
  • Dilute sodium hydroxide solutions or potassium hydroxide solutions or soda solutions alone can be used to vacuum the baked moldings.
  • a modified starch or a modified cereal flour can also be dissolved in the lye solution be selected from the group consisting of swelling flours, swelling starches, degraded starches and maltodextrins.
  • the modified starches or cereal flours have an increased solubility in dilute alkali due to the degradation in the molecular mass during the modification compared to native starch or flour and form a smooth film in a known manner when dried.
  • the baked moldings treated with lye and optionally sprinkled form the intermediate product, which is subjected to heat treatment in order to develop gloss and color on the spots treated with lye.
  • the browned, glossy outer layers are formed thermally at temperatures in the range between 160 ° C. and 290 ° C., the range between 200 ° C. and 250 ° C. being preferred.
  • the heat treatment can take place in a deck oven or in a continuous oven.
  • the intermediate products are transferred to a baking sheet or the baking belt of the continuous oven and treated with heat in the oven.
  • the throughput time is typically 1 to 10 minutes, preferably 2 to 6 minutes.
  • the throughput time depends on the mass of the respective intermediate product, the amount of lye applied, the temperature of the lye solution and the shaped body and the control of the heat generation of the oven via radiation or convection.
  • the oven control required for the formation of the browned, glossy top layers is within the experience of the expert, as is the selection of the alkali and its concentration.
  • the guideline for technical action is:
  • the concentration of the applied lye together with the temperature during the heat treatment and the composition of the intermediate product determine the degree of browning achieved.
  • the control takes place via the concentration of the lye solution.
  • the time required for the formation of the browned, smooth, glossy surface depends primarily on the parameters of temperature, intensity of heat transfer by convection and radiation and the amount of alkali solution applied and only secondarily on the wall thickness of the moldings.
  • the finished items are transferred to a cooling and stacking line.
  • slow cooling (cooling distance of up to 40 minutes) may be necessary to prevent the objects from tearing due to the slow compensation in the residual moisture.
  • Example 1 Molded pastries made from pretzel / stick dough
  • Variant 1 preparing a plastic dough, shaping and rolling out one Dough sheet, cutting out pieces of dough with the help of a cutting roller, baking the cut pieces of dough in an oven with a rotating baking tape, from which they are removed as dimensionally stable, baked shaped bodies. Eyeing the still hot molds on the top and sprinkling with coarse salt. Drying the leached moldings in a hot air oven.
  • Product Dough pieces for cocktail pretzels were cut out of the dough sheet and baked in a hot air oven for 6 minutes. The still hot pretzels were poured with a solution of 2% sodium hydroxide solution in water, temperature 28 ° C. and sprinkled with coarse salt. The lyeed and sprinkled pretzels were dried in a hot air oven at 220 ° C to a medium depth of color.
  • Variant 2 Preparation of a crumbly-plastic dough, from which raw shaped dough pieces are produced in a pastry molding machine with the help of shaping rollers, which are baked in an oven with all-round baking belt and removed from it as dimensionally stable, baked moldings. Leach the moldings at room temperature by brushing with a solution of 20% maltodextrin 15 and 2% sodium hydroxide solution in water. Drying the leached moldings in a hot air oven as in variant 1.
  • Product Round sandwich biscuit, lyeing at room temperature (biscuit and lye).
  • Variant 3 Preparation of a pre-kneaded dough mass, which is kneaded further in an extruder and extruded as continuous dough strips, parts of the dough strips into individual pieces of dough, which are baked in an oven with a rotating baking belt and removed from it as dimensionally stable, baked moldings. Eyeing the still hot molded parts on the top by spraying with 1.5% sodium hydroxide solution (temperature approx. 40 ° C). Drying the leached moldings in a hot air oven,
  • Variant 4 preparing a plastic dough, portioning the dough, bring the dough portions into hot, two-part or multi-part baking molds that can be opened and closed, which shape the dough portions into the shape corresponding to the baking mold when closed, and baking the dough portions in the closed baking molds to form dimensionally stable moldings that are removed immediately after removal from the baking mold treated with cold lye after pouring over the outside. Drying the leached moldings in a hot air oven,
  • Pretzelcone Eying the baked bags immediately after baking by pouring cold lye over the outside of the bag (3% sodium hydroxide solution in water, temperature 24 ° C).
  • the moldings are largely baked dry.
  • the residual moisture content is about 2 to 5%.
  • Example 2 Pre-products from pizza dough Variant 1: Preparation of a pre-dough, rest at room temperature for at least 45 min, final mixing of a plastic dough, portioning, shaping pizza dough sticks that are baked in a hot air oven (pizza oven) Variant 2: Prepare a pre-dough, let it rest at room temperature for at least 45 min, mix a plastic dough, portioning, inserting the dough portions into hot, two-part or multi-part baking molds that can be opened and made, which shape the dough portions into the shape corresponding to the baking mold when closed , and baking the dough portions in the closed baking tins to form stable molded articles.
  • Variant 1 Preparation of a pre-dough, rest at room temperature for at least 45 min, final mixing of a plastic dough, portioning, shaping pizza dough sticks that are baked in a hot air oven (pizza oven)
  • Variant 2 Prepare a pre-dough, let it rest at room temperature for at least 45 min, mix a plastic dough, portioning, inserting the dough
  • the pizza dough sticks are baked to approx. 12 - 16% residual moisture.
  • the prebaked pizza sticks are leached immediately after baking.
  • Alkali solution as in variant 2 of example 1, where the maltodextrin can also be replaced by 2.5% wheat spring meal.
  • the moldings in the baking tins are baked largely dry to about 2 to 5% residual moisture.
  • a wall thickness of 4 mm with 170 ° C and approx. 180 seconds baking time.
  • a wall thickness of 2.5 mm with 170 ° C and approx. 100 seconds baking time.
  • the moldings are poured over with alkali when passing through an alkali pouring veil.
  • the concentration of the sodium hydroxide solution is 3% in water, the initial temperature of the alkali is about 28 ° C.
  • the pizza sticks treated with lye are sprinkled with spices and baked in a hot air oven at 240 ° C for 6 minutes.
  • Example 3 Pre-product made from hard pretzel dough Preparation of a plastic dough, 15 minutes rest at room temperature,
  • Portioning the dough introducing the dough portions into hot, two-part or multi-part baking molds that can be opened and made, which shape the dough portions into the shape corresponding to the baking mold when closed, and baking the dough portions in the closed baking molds to form dimensionally stable moldings.
  • the moldings in the baking tins are baked to about 2 to 5% residual moisture.
  • a basic dimensional stability is given from about 29% residual moisture, but then there are high demands on the demolding technology.
  • the shaped bodies are doused with lye when they pass through an alkali pouring veil.
  • the concentration of the sodium hydroxide solution is 3% in water, and the starting temperature of the alkali is about 28 ° C. It is baked in a hot air oven at 240 ° C for 6 minutes.
  • Example 4 dough shells as a preliminary product
  • Variant 1 Prepare a plastic dough that is conventionally shaped and baked into dough shells after a 15-minute rest period in the refrigerator.
  • Variant 2 Preparation of a plastic dough, after 15 minutes of rest in the refrigerator, portioning the dough, introducing the dough portions into hot, two-part or multi-part baking molds that can be opened and closed, which transform the dough portions into the shape corresponding to the baking mold, and baking of the dough portions in the closed baking tins to keep their shape Moldings.
  • the moldings are baked light to medium brown.
  • the moldings produced according to recipe A must be removed from the mold with support and are only accessible after a lye treatment has cooled and solidified.
  • the lye is carried out with a solution of 30% maltodextrin 15, 1% sodium hydroxide in water (product according to recipe A) or 2.5% sodium hydroxide in water (products according to recipes B, C).
  • the starting temperature of the lye is around 28 ° C. After drying in a hot air oven at 240 ° C for 4 to 6 minutes.
  • Shaped bodies are poured over with alkali when passing through an alkali pouring veil.
  • the concentration of the sodium hydroxide solution is 3% in water, the initial temperature of the alkali is about 28 ° C.
  • the pizza sticks treated with lye are sprinkled with spices and baked in a hot air oven at 240 ° C for 6 minutes.
  • Variant 1 Prepare a plastic dough that lasts at least 45 minutes at 26 fermented up to 29 ° C. Portioning the dough and forming focaccia
  • Variant 2 Prepare a plastic dough that ferments at 26 to 29 ° C for at least 45 min. Portioning the dough, introducing the dough portions into hot, two-part or multi-part baking molds that can be opened and closed, which shape the dough portions into the shape corresponding to the baking mold when closed, and baking the dough portions in the closed baking molds to form stable moldings.
  • the flat breads are baked to a light to light brown crust, the crumb is soft.
  • the lye is applied while it is still hot by brushing with a 3% alkali solution and then baking for about 5 minutes.
  • the moldings in the baking tins are baked to approx. 2 - 5% residual moisture and poured over with lye on the inside.
  • the concentration of the caustic soda is 3% in water, the starting temperature of the caustic is around 28 ° C. It is baked in a hot air oven at 240 ° C for 6 minutes.
  • Example 6 Gingerbread batter precursors
  • the moldings are baked light to medium brown, brushed hot with lye (2.5% sodium hydroxide plus 50% maltodextrin 18 in water, approx. 30 ° C) and finished in a convection oven at 240 ° C for approx. 5 minutes.
  • Example 8 intermediate product - crackers with or without yeast
  • the dough with yeast is fermented for at least 1 hour, then it is rolled out, cut out and, after a short rest, baked in the usual way to a still bright color strength of the surfaces and a residual moisture content below 6%.
  • the leavening agent must be adapted to the desired loosening. Spray on lye solution (2.5% sodium hydroxide solution in water, approx. 30 ° C.
  • the bags are doused with lye as they pass through an alkali pouring veil.
  • the concentration of caustic soda is 3% in water, the starting temperature of the caustic is around 28 ° C.
  • the bags treated with lye are sprinkled with coarse salt and possibly also with sesame seeds and baked in a hot air oven at 240 ° C for 6 minutes.
  • Dough preparation water, flour, small ingredients, Knead, portion
  • pretzels Prepare a smooth, firm dough that rests for at least 15 minutes, divide the dough into individual dough strands, shape the dough strands into pretzels with a thick strand in the middle that tapers outwards and ends in a round end. After reaching the desired cooking, the pretzels are brushed with water and baked at 230 ° C for about 20 minutes.
  • the partially baked pretzels can also be cooled, stored chilled or frozen.
  • pretzels are covered with 2.75% sodium hydroxide solution (room temperature coated), sprinkled with salt and baked at approx. 250 ° C until the desired color development.
  • the precursors mentioned in the above examples are treated with an alkali solution in the next process step.
  • an essential function of the lyeing step does not apply here, namely the formation of a denatured, smooth surface skin as a result of the high pH value and the mostly high temperature of the lye bath.
  • the caustic solution can be used hot until just below the boiling point of the caustic solution. However, it does not have to be used hot. Brief dipping or spraying is also sufficient to impregnate the surface of the primary product with lye solution.
  • the skilled worker can select the concentration of the alkali used, possibly also as a mixture of the preferred alkali formulations.
  • a sodium hydroxide solution in water concentration in the range from 0.15% to 4%, preferably in the range from 0.5% to 3%. Temperature between the refrigerator temperature (approx. 4 ° C) and at least 1 ° C below the boiling temperature, preferably between room temperature and 95 ° C. Potassium hydroxide solution can also be used with a low alkali concentration, although any bitter taste that occurs has a limiting effect here.
  • D sodium carbonate (soda) in water Concentration in the range of 0.5% to 6%, preferably 1.5% to 5%. It is monohydrate, other hydration levels are to be converted equivalent. Temperature between see refrigerator temperature (about 4 ° C) and at least 1 ° C below boiling temperature, preferably between room temperature and 95 ° C. With a low alkali concentration, potassium carbonate can also be used, with any bitter taste that may have a limiting effect here.
  • maltodextrin (DE between 5 and 20) is dissolved in a concentration of 4 to 55%, preferably 10 to 50%. Temperature between room temperature and at least 1 ° C below the boiling temperature, preferably between room temperature and 60 ° C.
  • wheat spring flour is dissolved in a concentration of 0.5 to 5%, preferably 1 to 4%. Temperature between room temperature and at least 1 ° C below the boiling temperature, preferably between room temperature and 60 ° C.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un procédé de production d'articles présentant au moins partiellement un aspect brun brillant. Une première étape de ce procédé consiste à produire un corps façonné à stabilité dimensionnelle au moins partiellement cuit, lequel est traité en tant que produit semi-fini à stabilité dimensionnelle au moins partiellement au moyen d'une solution de soude lors d'une deuxième étape. Le produit intermédiaire ainsi obtenu peut ensuite être saupoudré d'une matière de nappage lors d'une étape ultérieure. La dernière étape du procédé consiste à soumettre le produit intermédiaire à un nouveau traitement thermique destiné à brunir les parties du produit qui ont été traitées à la soude et éventuellement à réduire l'humidité en profondeur.
EP03757863A 2002-09-27 2003-09-18 Procede de production d'articles cuits presentant au moins partiellement un aspect brun brillant Withdrawn EP1542539A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
AT14662002 2002-09-27
AT0146602A AT502135B1 (de) 2002-09-27 2002-09-27 Verfahren zur herstellung von gebackenen, zumindest stellenweise braun glänzenden gegenständen
PCT/EP2003/010363 WO2004030461A1 (fr) 2002-09-27 2003-09-18 Procede de production d'articles cuits presentant au moins partiellement un aspect brun brillant

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EP1542539A1 true EP1542539A1 (fr) 2005-06-22

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US (1) US20060057269A1 (fr)
EP (1) EP1542539A1 (fr)
AT (1) AT502135B1 (fr)
AU (1) AU2003273898A1 (fr)
CA (1) CA2500242A1 (fr)
WO (1) WO2004030461A1 (fr)

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AT502135A1 (de) 2007-01-15
WO2004030461A8 (fr) 2005-05-12
US20060057269A1 (en) 2006-03-16
AT502135B1 (de) 2007-05-15
CA2500242A1 (fr) 2004-04-15
AU2003273898A1 (en) 2004-04-23

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