FI61121B - SAETT ATT BEHANDLA SPANNMAOLSMJOEL RESP SPANNMAOLSKORN - Google Patents

Description

The present invention relates to a process for treating cereal flour or at least one fraction of cereal flour or cereal grains.

Further processing of cereal flour or meal to produce pastries raises considerable problems when the pastries have to be kept fresh for as long as possible and, as a result, can be stored for a relatively long time. This requirement arises, on the one hand, from the desired regulation of bakery working hours and, on the other hand, from the desire that the manufacturer should always have access to the so-called buffer stock of pastries so that he can satisfy unforeseen demand with a short delivery time. In addition, it is desirable and advantageous for the retail trade that, after two or three days, the pastries should not be considered unfit for sale, in which case they could no longer be considered as nutrients suitable for human consumption.

Another problem arises from the further processing of flour obtained from cereals that have been damaged to a very large extent during growth. Until now, it has not been possible to recover flour from cereals which have been damaged to a very large extent during growth in cells, which would be suitable for the manufacture of pastries. As a result, largely damaged cereals have been used virtually exclusively for feed purposes.

In order to solve the first-mentioned problem of a longer residence time, it is already known that in the manufacture of dough, in addition to cereal flour, the so-called puffing flour containing a high percentage of pasted starch and which, as a baking aid, retard the aging of bread and other pastries. However, these expansion flours are additives that can be detected by the taste they give to the products, in addition to which they make the pastries more expensive.

Another problem was to make flour suitable for making pastries from cereals that had been heavily damaged during growth. This solution has not yet been possible, as a result of which cereals damaged during growth have had to be replaced by undamaged cereals when it comes to the production of flour for bakery products.

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The above-mentioned problems, which are necessary to keep the vegetables fresh, also occur in the manufacture of pastries which use wholemeal bread alone or in combination with flour or cereal grains.

The object of the present invention is to obviate the above-mentioned disadvantages by treating cereal flour or a part of this flour or cereal meal in such a way that the flour or grit has properties which have a beneficial effect on the fresh-keeping properties of the flour or grit are made to a large extent from grain damaged during growth.

The starting point of the present invention is the known fact that the freshness of cereal flour or meal depends essentially on the state of the starch in this flour or grit, as well as on the enzymes which are substantially in the edge zones of the grain and thus to a greater extent in the grain.

Using this previously known fact as a starting point, according to the present invention, the above-mentioned object has been solved in a surprising manner as will be apparent from the following. This solution is based on the fact that in order to improve the baking and / or freshness properties of the baked goods to be prepared, the flour or a certain fraction of flour or cereals is treated to produce granules or granules by pressing through a perforated plate and thereby .

The above-mentioned density of at least 10% higher is calculated from the density of the starting material in the state in which it enters the openings of the matrix compared to the density of the granules, i.e. granules, leaving the openings of the matrix and formed in these openings. When processing grain grains, the product may first have a lower density than untreated grains when the grains are pressed through a hole matrix, for example, using a grain mill, whereby their structure decomposes 61121 before being pressed into the matrix sleeve. The above-mentioned increase in density is in this case related to the density of the crushed grains (rouhfe) compared to the granules or granules leaving the hole matrix.

□ It is preferred that the granulate or granules be cooled before comminution.

After the above-mentioned compaction and modification of flour or flour fractions or also cereal groats, the substances in the flour or fractions thereof or in the grits, such as starch, protein, pentosans, enzymes, fats and the like, change to a very large extent. Thus, the starch in, for example, flour or cereal crumbs decomposes to a much greater extent than in the grinding process, as a result of which the water absorption capacity of the flour or crumb treated by the new method increases considerably. In addition, the above-described effect and compaction provide simultaneous heating of the product due to internal friction, resulting in partial or complete inactivation of the enzymes, as a result of which the degradation of the starch by the enzymes is greatly reduced.

Depending on the application of the new method to different starting products such as cereal flour as a whole or to separate fractions of cereal flour or cereal grains, different effects are obtained, but in all cases the baking and / or fresh preservation properties of pastries made from these flours or grains can be improved.

Thus, for example, the application of the new method to rye flour made from conventional, healthy rye with a paste temperature of about 65 ° C and a granulation capacity of about 600 amyl gram units gives a product which can be easily converted to a granulation temperature of about 70 ° C. with 1200 amylogram units. This means that the partial elimination of the enzyme activity leaves an increased amount of starch which has undergone decomposition in such a way that the rye flour treated with the process according to the invention has a substantially higher water absorption capacity than ordinary, rye for making dough. as a result, the shelf life of bakery products is substantially better. Depending on the quality of the flour, it has been found that the water absorption capacity has increased by 30% or more compared to untreated flour. The treated flour can now be mixed with the untreated flour in such a mixing ratio that a predetermined increase in the water absorption capacity of the dough is achieved, e.g. 5-10%, as a result of which the fresh while otherwise remaining uniform in consistency, the amount of water available for containment because there are more decomposed starch particles per unit volume than undegraded starch particles.

Although the decomposition of starch is the most important factor in the processing of rye flour made from healthy, normal rye, the new flour treatment method, when flour is made from cereals damaged to a large extent during growth, is affected above all by enzymes which have little or no effect on partial or complete degradation. starch degradation. This means that by treating the enzyme-rich fractions prepared from the peripheral areas of the grains, the degradation of the starch otherwise caused by the enzymes can be significantly reduced or completely avoided, as a result of which the original starch flour.

In this way, it becomes possible to make flour suitable for baking purposes from ripe cereals that are otherwise suitable only for feed purposes.

From the highly damaged rye during growth, which had a pasting temperature of 60 ° C and a pasting capacity of about 200 amylogram units, the process of the present invention could be used to prepare a conventional baking rye flour having a pasting temperature of about 65 ° C and a pasting temperature of about 65 ° C. .

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The application of the new method to wheat flour and its fractions has the same effect as described above in connection with rye flour, but other improvements in baking properties can also be obtained due to changes in the pressing temperature due to proteins, thus providing better pasting properties and also better pasting properties. Due to the fact that the starch of wheat flour is temperature stable, the same treatment as described for rye flour can otherwise be achieved with less degradation of the starch, but some of the effect of the increased temperature caused by the compression pressure is the described change in protein As a result, the new method makes it possible to obtain wheat flour which, even after mixing with the untreated wheat flour, causes a substantial increase in the baking volume.

Thus, it has been found that using wheat flour made from freshly harvested wheat, a specific volume of baking product of 5400 cm per 1000 g of flour can be obtained according to the RMT method, while these flours have a corresponding specific volume of 6 to about 6100 cm each. 1000 g per flour. In addition, it has been found that when the dough is treated, the properties of the flour treated according to the invention are substantially better than the corresponding properties of the untreated flour.

In the same way as has been described in connection with rye flour, the water absorption capacity can thus also be affected and thus also the preservation and improvement of pastries made from or with crumbs when this crumb is subjected to the treatment according to the invention.

The production of the crumb and its treatment according to the invention can also take place in a single work step, in which the whole grains are at least partially crushed and simultaneously subjected to compression pressure.

By applying the new method, either to flour or alternatively to separate flour fractions or grains, the intended effects can be achieved in order to achieve the objectives described above, which are also reproducible. By mixing similarly treated and unprocessed goods, bakers and the like can thus be used to make flour and other grinding products for the manufacture of pastries, the water absorption capacity of which has been precisely determined in advance and the water absorption capacity of which can also be adjusted on a case-by-case basis. additives such as expansion flour or the like. In this case, the new method can be exploited by applying to baking purposes flours which are otherwise unusable for baking purposes due to damage during growth.

Although cereal flours or cereal grains have been discussed above, the above is naturally true of all the various cereal flours and also crumbs that can be treated according to the new method either completely or at least in part to obtain the beneficial effects described above.

The new method can be applied to the treatment of wheat flour or wheat groats, in which case the moisture content of the goods to be processed may vary. Thus, non-wettable flour or fractions thereof or grits can be easily treated by the method according to the invention. The desired and achievable effects depend to some extent on the moisture content of the goods being processed. When the moisture content of the goods is low, the effects that can be achieved are also smaller than when the moisture content is higher. It has been found that, for example, at a moisture content of 10%, the desired better properties of the flour or meal described above are achieved, albeit on a smaller scale. However, it is more advantageous if the moisture content of the goods is 13-15% or more. When the moisture content of the article is very low, it is recommended that the flour or meal to be treated or the cereal be moistened in a similar manner, in which case it is advisable to moisten with steam and at lower temperatures by heating to about 25 ° C. , which is necessary in particular when treating wheat flour or its fractions to cause changes in proteins and to prepare granules or granules.

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It is advantageous if the granulate or granules are cooled before they are reduced, because in this way the reduction operation can be facilitated or improved.

The conversion of the flour or the flour fraction or cereal grains used in each case into granules or granules can be carried out in a number of different ways. It is important, however, that when pressing flour or the like, internal friction and, as a result, heat are generated, so that a certain volume of the goods to be pressed must be available for the pressing operation. The pressing can be carried out, for example, using a piston-cylinder device, whereby a press cake is possibly produced inside the cylinder, the relative height of which must be very small and, for example, only a few millimeters. However, for this purpose, flour or flour fraction or cereal crumb is pressed through a hole matrix to produce leaking bodies such as granules or granules. With this method, a continuous process is possible, which is hardly feasible in the case of a piston-cylinder device.

In order to carry out the method according to the invention, a device can be used which has a grain mill closed at the top and provided with an inlet pipe for flour, which is closed from below by a perforated plate with bores extending towards the opening sides of the holes. Below the perforated plate there is then a receiving space for granules made by means of a perforated plate, to which a feed device for a reduction or grinding device for granules is connected.

When grinding granules or granules, care must be taken to ensure that the degree of comminution is different from that of the starting material, i.e. the particle size of the processed and comminuted goods must not be the same as that of the goods to be processed.

As experience has shown, in many cases it is appropriate that the processed goods not be further processed as such but mixed with the unprocessed goods in order to precisely control the amount of flour or similar transformation.

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The figures show an embodiment of a device for applying the method according to the invention.

The figures mean the following:

Fig. 1 shows schematically and in section a compression 1 fence with a perforated plate arranged in a horizontal direction.

Fig. 2 shows on a larger scale a part of the device according to Fig. 1, comprising a perforated plate and a grain mill acting on it.

Fig. 3 shows a longitudinal section taken from Fig. 2.

Fig. 4 shows on a larger scale an embodiment of a bore in a perforated plate.

Fig. 5, I-IV show strength curves (farinograms) of doughs made from untreated and treated flour.

The device according to Fig. 1 has an inlet funnel 1 with a pipe 2 with an inlet line provided with a mixer 3, the mixer 3 being driven by a drive motor 4, which ends above a housing 5 closed at its bottom by a perforated plate 6. The housing 5 rotates a grain mill 8 driven by a motor. the underside of housing 5 is placed in a housing 9 formed in the second receiving space 10, the orifice plate johoo accumulates a levymatriisin 6 selects compressed granular goods and discharged in the direction of the arrow 21, whereby it is led in Fig unshown feeding device as in Fig unshown reduction ratio, or powder; hatuslaitteeseen.

The housing 5 further comprises a goods dispensing device 11, which is formed as a distribution folder and which can at the same time be formed at its lower part as a nozzle coil 12, from which additional moisture and possibly also heat is introduced along the steam inlet pipe shown in the figure.

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Grain mill Θ and the orifice plate that is 1evymatriisin 6, the structure survives in particular in Figure 2 and 3. Among them, it is found that below the perforated plate is a hammer mill, a shaft connected to 13 of the knife 14, which cuts a hole in the plate 6 through beneath the perforated plate the molded product into pellets, which are removed from the assembly space 10 to the arrow 21 direction.

According to Figures 2 and 3, the perforated plate 6 has an outer and an inner solid edge 15 and 16, respectively, between which bores 17 are arranged in a plurality of concentric rings, one of which is shown in Figure 4 in section and on a larger scale. The bores 17 are immediately adjacent to each other and have intersecting brackets between them, and on the side from which the goods come there is a relatively short section 1B with a larger opening angle (e.g. 60 ° to the vertical axis) and a slightly extending line up to line 19. a conical portion that becomes a cylindrical portion terminating at the second dashed line 20. From this, the drilling continues towards its discharge opening again in a slightly conical manner, so that the granules formed in the drilling as a result of the compression can leave the drilling freely 17.

It should be noted that by varying the dimensions of the bores, i.e. the conicity and also the cylindrical part, different compression pressures and different degrees of compaction can be achieved depending on the properties of the article such as moisture, fineness and the like. In all cases, however, the bores must be dimensioned in such a way that, in order to achieve the desired effect, at least 10% compaction of the article is achieved, as stated in the main claim, because otherwise the desired starch breakage and protein and enzyme activity are not achieved.

The dough strength fininograms shown in Fig. 5, I-IV illustrate the effect of the method according to the invention on rye flour as in the example.

The dough strength curve numbered I represents the corresponding values for the dough in the case of unprocessed rye flour prepared to have a water absorption capacity of 67.5%.

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The curve with the number II shows the values of a dough prepared using rye flour treated by the method according to the invention, the water absorption capacity of which has been increased by about 25%. It can be seen from the curves that the initial parts of both curves are approximately similar but that after kneading for 10 minutes the viscosity value of the dough of Figure 1 has decreased to approximately 260, while the corresponding final value of the dough of Figure 2 is about 360.

The curve marked with the number III relates to a dough made from rye flour which has been treated by the method according to the invention and whose water absorption capacity has been increased by 20%. Compared to curve II, it can be seen that a 5% increase in water absorption capacity results in a substantially higher dough viscosity, so that the initial values and also the final values are substantially higher than according to curve II.

Finally, curve IV shows the viscosity of a dough made from rye flour treated by the method according to the invention and having the same water absorption capacity as the dough according to Figure I. Comparing both curves I and IV, it can be seen that the strength of the dough made from treated rye flour is approximately twice that of the dough made from untreated rye flour and that the final value of the dough according to curve IV is more than twice the corresponding final value of curve I dough. It can be seen from curves I-IV that treated rye flour with a 20% increase in water absorption has approximately the same initial values as untreated rye flour, as a result of which the more favorable properties of treated rye flour dough, 25%, which results in a significantly higher moisture content binding, which in turn increases the freshness properties of bakery products to a corresponding extent.

The effect of the process according to the invention is thus characterized by intensive pressure treatment and a simultaneous raising of the temperature when the article is sufficiently moist to produce the effects described above for starch degradation, enzyme inactivation and changes in other ingredients. In terms of bacterial count, for example, untreated flour has a bacterial count of about 500,000 per gram of cereal product, while treated flour has about 1,000 per gram of cereal product, so these figures also show the beneficial effect of mechanical-thermal treatment of the flour.

Claims (2)

A process for treating at least a fraction of cereal flour or cereal flour or cereal grains, characterized in that in order to improve the baking and / or fresh-dy preservation properties of bakery products made from flour or a certain fraction of flour or flour, an increase in the density of the starting product of at least 10%, and that the granules or granules are re-ground. 1 2 61121 Process according to Claim 1, characterized in that the granules or granules are cooled before they are comminuted.