FI98039C - Process for the preparation of a semi-finished product, in particular a whole grain dough from cereals for food and the like and carriers for additive mixtures for baking - Google Patents

Description

98039

The invention relates to a process for preparing a semi-finished cereal from food from cereals for foodstuffs and the like, by homogenizing the cereals under controlled heat and humidity conditions. The semi-finished product thus obtained can be, for example, a wholemeal dough used for the production of wholemeal baking-10 products. The semi-finished product can also be, for example, a cereal-based carrier for baking additive mixtures. The invention also relates to such a cereal-based carrier.

In the process according to the invention, it is essential that the grain is treated without a prior milling or milling step. For example, in the manufacture of wholemeal dough, grain is added to other dough components in the form of grains rather than traditionally finished flour, after which the dough is prepared by mixing the dough mixture homogeneously under wet milling conditions, simultaneously grinding the grains. In the processing of grain, the traditional milling step is thus omitted, as the grain can be delivered to a bakery or other processing plant in the form of grains, i.e. in a non-milled form.

: 25 The milling stage has traditionally been an integral part of the processing of cereals before the baking stage. In a typical modern mill, the grain is first cleaned, (if necessary) dried and then prepared, i.e. the moisture content of the grain in the storage moisture (less than 14%) is raised to about 16% to facilitate loosening.

.. This is followed in the case of bread grain by a stem female grinding step, which is carried out in stages by rolling. mills whose operations include roughing, screening, sorting and grinding. The granules formed in the roughing stage are separated by means of flat screens and granular cleaning machines into 2 98039 different degrees of roughness. Some of the granules are directed to the following, finer rolls, some to the granulator. With grain machines, the core and surface granules are separated by screening and specific gravity sorting (the core granules are heavier). The surface granules 5 are re-ground. The finished flour separated by the flat sieves is directed to the silos. Homogeneous flour is packed. During the grinding process, ripening agents, ascorbic acid and amylase and protease enzymes can be added to the flour. Wheat flour can also be bleached and supplemented with vitamins 10 and minerals.

For example, the following products are obtained from wheat in connection with milling: wheat bran, whole wheat groats, wheat germ, large grains and wheat flour (whole wheat flour or graham flour, yeast bread flour, yeast wheat flour, special wheat flour and wheat flour,

In rye milling, significantly less grinding fractions are taken. These include rye flour (wholemeal rye flour, sieve rye flour, flour rye flour) and wholemeal rye-20 heet. Rye flour is also not bleached, enriched or supplemented. The milling of barley and oats and the production of flakes, in turn, involve very own process steps (eg grinding and peeling).

The cereals thus ground are delivered to a bakery where: 25 the dough is prepared by combining the flour, typically with water, yeast, salt and any other additives. The dough can be prepared by different types of methods, the most common of which are the so-called single-step method and multi-step method. In a one-step process, all the ingredients are mixed at once into a dough · and are typically kneaded for 8-20 minutes. This method is most common in the production of wheat and mixed breads. In the multi-stage process, some of the flour used for the dough is processed in one or more pre-stages 35 (sour root, root dough, etc.). With this method, for example, almost all rye bread products are baked. When using flour from which a component of the grain (usually the husk or germ) has been removed as a baking raw material, a separate milling step is necessary. Instead, whole grains can be used in the manufacture of 5 whole grains in addition to flour.

However, in accordance with current practice, the milling stage and the bakery stage have also been separated in the manufacture of whole grain products. Whole grain flour is traditionally prepared in a normal mill by combining the fractions ground to different degrees of hardness so that the final whole grain flour contains all the components of the grain.

It should be noted, however, that since whole grain flour contains all the components of the grain (e.g., the easily rancid fatty germ), the flour decomposes rapidly or at least deteriorates in a relatively short period of time. The shelf life of grains (several years), on the other hand, is of a completely different class than that of finished flour.

20 By using cereals directly as a raw material in whole-grain baking, the problem of spoilage associated with the flour is eliminated while ensuring the shortest possible time from the grain to the finished bakery product, which cannot affect the taste and freshness of the product.

The method according to the invention is also very useful when a mill is not available, but grains are available, and when a final bakery product is desired from the grains as soon as possible.

The invention relates to a process for preparing a semi-finished product 30 from cereals for food, feed or the like. The process is characterized in that the grain is homogenized in the form of whole grains, hulled grains, pre-crushed grains or hulled pre-crushed grains by rapid impact mixing under controlled heat and humidity conditions.

4,98039

Said semi-finished product is in particular in the form of whole grain dough, e.g. wheat or rye grain dough. It can also be a cereal-based carrier material for baking additive mixtures. In addition, said semi-finished product may be a semi-finished product for the starch or feed industry made from wheat, rye, oats or barley.

In this context, homogenization of cereals means the comminution and simultaneous mixing of cereal grains into a substantially homogeneous product. In addition to whole grains, the cereal to be homogenized may be hulled grains, pre-crushed grains (pieces of grain) or hulled pre-crushed grains. The precipitation number of the grain does not impose any restrictions, but 15 cereals with a lower precipitation number can also be used in the method. The moisture content of the grain also does not impose any restrictions, but storage-moist grain is usually used (humidity approx. 12 - 14%).

The cereals to be treated are cleaned before use by conventional methods to remove debris (stalks, stones, etc.) entrained in the harvesting and threshing step 20.

The grain can be homogenized dry (storage Tean) or together with a liquid, usually water. When storing moist cereals without liquid or with as little liquid as possible and using high homogenization power, the temperature of the grains rises due to the mechanical energy applied to the grains, which together with comminution provides heat treatment of the grains, which increases the grain yield. In this way, it is also possible to use cereals with a lower precipitation number as a raw material.

This dry treatment results in a homogenized, heat-treated almost dry cereal powder which can be used as a dough component immediately or after storage.

5,98039

In the preparation of, for example, wholemeal dough, the grain is homogenized together with the dough liquid.

Any device based on rapid impact mixing which is capable of breaking the grain and which operates in both dry and humid conditions and over a relatively wide temperature range can be used for homogenizing the grain.

Temperature and humidity control is performed by adjusting the power of the homogenizer and / or the amount of liquid in the homogenizer. As mentioned above, by using a high mixing / grinding power and the smallest possible amount of liquid, the temperature of the grains rises under the influence of the mechanical energy applied to them, thus providing heat treatment of the grains. A relatively large amount of liquid-15, on the other hand, is used when it is desired to make a dough from the grains, which is baked immediately. The so-called dry dough, on the other hand, uses a very small amount of liquid and operates at a low temperature.

The homogenization of the grain, e.g. in the preparation of wholemeal dough, is preferably carried out by wet milling with an impact mixer type device.

The homogenization of the grain can be controlled by connecting a screening and / or grading device to the homogenizer, obtained from the screening and / or grading step; The coarse fraction can be returned to the homogenizer for further comminution.

The invention is described in more detail below with regard to the preparation of wholemeal dough.

In particular, the invention relates to a process for preparing whole-grain dough by combining whole-grain cereals in the form of grains with other dough components and mixing the mixture thus obtained into a homogeneous dough by a rapid impact mixing process by a wet milling method. The wholemeal dough thus obtained is generally baked immediately into the final wholemeal bakery product by conventional baking methods.

6 98039

Any cereal can be used as the cereal raw material, but preferably the invention relates to the production of wholemeal rye dough, which is then used for the production of wholemeal rye bakery products, such as rye bread and sour or unleavened rye bread. Wheat can also be used. It is also possible to combine wheat and rye. Cereals with a lower sludge number can also be considered, because during the preparation of the dough, the mixing power and the amount of dough liquid can be changed by adjusting the soda number so as to obtain a dough with suitable baking properties. The method usually uses storage wet grains. It is also possible to use undried grains (moisture content less than 30%), especially when they can be used as soon as possible after harvesting. The grains are processed whole or possibly pre-crushed (pieces of grain).

In preparing the dough for wholemeal bread, the rye grains are combined with water, yeast, salt and any other additives and the mixture is mixed into a homogeneous dough by a rapid impact mixing process by the wet milling method. When making sour rye fresh bread, heavy (sourdough rye dough) is also mixed in. The mixture of dough components thus obtained is subjected to vigorous mixing and grinding in a wet grinder. For wet milling, any rapid impact mixer / grinder can be used that is powerful enough to break grain and operates under wet milling conditions. For example, an Atrex mixer (supplied by Flowcon Oy, *: Valkeakoski) can be used. In wet milling, all the components of the dough are brought into contact with each other in a very efficient manner.

This gives a finished dough which is baked by conventional methods into finished baking products, such as 7,98039 fresh bread, crispbread, biscuits, etc. Preferably, the dough thus obtained is used to make a fresh bread bread, such as perforated bread, and rye bread.

In addition to the usual components of the dough, it is possible to mix in a gas (air or carbon dioxide). manufacture of ice bread. In this case, operate at a low temperature of about + 4- + 8 eC. A sufficiently low temperature is achieved, for example, by means of a heat exchanger. At this low temperature, the gas 10 is optimally left in the dough, whereby it causes the bread to rise later when the temperature is raised.

The amount of water used in wet milling can be varied. In the preparation of rye dough, about 1 kg of grains per 700 to 900 g of water are typically used. In the preparation of sour-15 root dough, 1 kg of grains is used per 1 1/2 kg of water, calculated from the final dough. In the production of so-called dry dough, only about 0.3 kg of water per 1 kg of grains is used and it is operated at a very low temperature. Such a dry dough is relatively well preserved in the cool, on the one hand it does not spoil and on the other hand its microbes remain functional for the subsequent fermentation of the dough. Because dry dough is very storage and distribution resistant, it is possible to prepare a larger batch of dough in a central plant and then distribute it to smaller bakeries for the production of final bakery products.

In the wet milling stage, it is also possible to increase the precipitation rate of low-quality grain. By using a high grinding / mixing power or by reducing the amount of dough liquid, the operating temperature of the device rises, whereby heat treatment of the grains is effected when the α-amylase enzyme of the grains is inactivated. The higher the α-amylase activity, the lower the precipitation number and the poorer the baking properties of the cereal. Among these poor baking properties, e.g. rye, can be mentioned reduced yield or very high rise, increased bread volume at the expense of bread structure, very brown crusts of breads, poor texture and dark interior of breads, lack of elasticity in the interior of breads, texture and sweet taste of bread. With the method according to the invention, the falling number can be increased, for example, from a value of 62 to a value of 150, whereby the use value of low-quality grain can be improved.

By performing wet grinding with hot water or introducing hot steam into the material to be ground, the grain starch is pre-pasted. The resulting pre-pasted dough mass can be used as a dough component to improve the fresh-keeping properties of the final product (bread) (the so-called skällning method).

15 In wet milling, all the dough components are brought into very effective contact with each other, which improves the baking properties of the dough. In this way, additives, e.g. the use of emulsifiers and enzymes is minimized.

It is also possible to carry out screening and / or grading after mixing (wet milling) of the dough by, for example, attaching a wet sieve to the back of the mixing unit. In this case, the coarse fraction can be returned to the mixer for reprocessing for further comminution. In the same way, after 25 pre-crushing, screening / sorting can be performed. In this way, the particle size distribution of normal coarse rye flour is brought closer and more fine flour is used, which has a positive effect on the properties of the final product. The finely divided fraction 30 contains more of the yeast and bacteria 'edible' broken starch. If it is further digested, for example enzymatically, the broken starch also produces sugars that give the bread its color and taste.

Screening / grading devices can also generally control the ratio of coarse to fine flour fraction in the final baked product.

9 98039

The invention is illustrated by the following detailed embodiments.

In these examples, two commercial devices were used to make the dough: an Atrex grinder and an Atrex-5 mixer (equipment supplier Flowcon Oy, Valkeakoski). These devices can be used to grind and mix very different types of materials. Grinding and mixing in these devices is based on the utilization of impact energy and abrasion. They can be mainly classified as 10 shock mixer type devices.

Example 1. Preparation of dough from whole grains.

Untreated 15 rye grains (rye precipitation number 130) were fed to the Atrex mixer described above with a screw dispenser (mass flow 5 kg / min). A premixed suspension of Rask, i.e. dough root (= fermented rye dough), yeast, salt and water was fed via a dosing device at a mass flow of 7.1 kg / min. These amounts were as follows: 20 (kg)

Unground rye 24.0

Rye heavy 24.0

Water 8.0 25 Yeast 1.5

Salt 0.58

Rye grate contained 8.6 kg of rye flour (fine, Melia) and 15.4 kg of water. The pH of the heaviest (18 h) was 3.5 and its acid number was 30.5.

• ·

The processing conditions in the mixer were as follows: 10,98039

Upper rotor (rpm) 1900

Lower rotor (rpm) 1500

Grain mass flow (kg / min) 5.0

Liquid mass flow (kg / min) 7.1 5 Rye temperature (° C) 13

Liquid temperature (° C) 22

Dough temperature (° C) 30

As it passed through the mixer, the grains broke into 10 flours. The following table shows the particle size distribution obtained when the grains were treated dry with a mixer without dough liquid.

Table 1. Particle size distribution of dry ground rye in a blender

Sieve Normal coarse flour obtained from an Atrex mixer (m) flour obtained (%) (%) 20 1600 - 4.0 1320 - 7.3 1000 2.0 15.0 670 20.0 27.5 25 390 28.0 13, 9,275 12.0 8.2 132 9.0 11.3 <132 33.0 12.8 30 As the grains were ground in the mixer, mixing with the dough liquid also took place and the dough was dispensed from the machine, which was used in the next experimental baking. Compared to normal rye dough making, the dough processing time (normally approx. 7 - 10 min) is significantly shorter in 35 mixers. The increase in the temperature of the dough describes the work that is done in the mixing.

11 98039 The rye dough thus obtained was baked into perforated bread. The following baking conditions were used for baking, which correspond to the average processing values of rye perforated bread: 5

Dough rest (min) 60

Dough temperature (° C) 26.5

Downstroke +

Crude weight (g) 370.0 10 Raising (min / ° C / RH) 70/36/75

Baking (min / ° C) 35/230 Steam normal

Mature weight (g) 265.0

Baking loss (%) 28.5 15

The test loaves corresponded to the usual loaves baked from rye flour and had a fresh, good taste. The baking properties of the dough corresponded to the baking properties of a dough made from normal coarse rye flour.

Comparative Example. Manufacture of doughs from pre - ground cereals.

In this example, the procedure was otherwise the same, except that the rye grains were first pre-ground with the Atrex grinder described above. The grinding conditions in the grinder were as follows:

Upper rotor (rpm) 2300

Lower rotor (rpm) 2300 30 Feeder (%) 20.6 ->; * Mass flow (kg / min) 758

Grain temperature (° C) 12.0

Flour temperature (° C) 16.4 12 98039

After grinding, the unground grains and the coarsest fraction of the flour were screened with a sieve of about 2 mm (under normal grinding conditions, the screening takes place automatically during grinding). The particle size distribution of the flour obtained with the grinder (corresponding to the particle size distribution of the flour obtained with the mixer) as well as the particle size distribution and other properties of normal coarse rye flour are shown in the following table. It should be noted that the falling number remained unchanged.

10

Table 2. Particle size distributions and other properties of rye and normal coarse rye flour ground with an Atrex grinder.

15 Sieve Coarse with Atrex grinder (m) rye flour ground flour (%) (%) 1600 - 4.0 20 1320 - 7.3 1000 2.0 15.0 670 20.0 27.5 390 28.0 13.9 275 12.0 8.2 25 132 9.0 11.3 <132 33.0 12.8

Moisture% 15 +/- 0.5 13.2 -> 12.7

Precipitation number 130-170 130 - »132 30 Water binding% - 66.5« 4 *

Amylogram: gel. temperature (° C) - 57.0 peak temperature (° C) - 64.5 35 max. viscosity (Bu) - 95 i3 98039

Pre. the ground rye was fed to the mixer described above with a screw dispenser (mass flow 5 kg / min) and a premixed suspension of Sask, yeast, salt and water with a dosing device (mass flows 7.1 kg / min). The amounts of the various 5 components were the same as in Example 1. The mixing process conditions were as follows:

Upper rotor (rpm) 1300

Lower rotor (rpm) 1300 10 Flour mass flow (kg / min) 5.0

Liquid mass flow (kg / min) 7.1

Rye temperature (° C) 12.5

Liquid temperature (° C) 22

Dough temperature (° C) 30 15

In the mixer, all the ingredients were mixed into a dough from which perforated breads were baked in the same way as in Example 1. The baking conditions were as follows: 20 Dough rest (min) 60

Dough temperature (° C) 26.0

Downstroke +

Crude weight (g) 370.0

Setting (min / ° C / RH) 70/36/75 · 25 Baking (min / ° C) 35/230 Steam normal

Mature weight (g) 276.0

Baking loss (%) 25.6 30 The breads thus obtained were very similar to: · the breads obtained in Example 1.

Other applications

The invention has been described above with an example illustrating the production of rye perforated bread. However, the dough prepared by the method described in Example 1 can equally well be used for the production of other types of wholemeal breads, e.g. rye breads and round rye breads.

By the same method, dough 5 can also be prepared, e.g. for rye breads and biscuits. Likewise, the rye grains used as cereal raw material can be replaced by wheat grains or a mixture of wheat grains and rye grains.

♦

Claims (16)

1S 98039 13 A process for the preparation of a semi-finished product from cereals for food, feed and the like, characterized in that the cereals are homogenized in the form of whole grains, hulled grains, pre-crushed grains or hulled pre-crushed grains by rapid impact-mixing under controlled temperature and heat conditions. Method according to Claim 1, characterized in that the cereal is homogenized together with the liquid. 3. A preferred embodiment of the present invention is a method of controlling the temperature and operating conditions of the genome to effectively regulate the homogenization process and the homogenization system. Method according to one of the preceding claims, characterized in that the control of the temperature and humidity is carried out by adjusting the power and / or the amount of liquid in the homogenizer. 4. The form of the patent application, which is not fully protected, is fully enclosed. Method according to one of the preceding claims, characterized in that 20 whole-grain doughs are prepared. 5. A patent according to claim 4, which comprises a whole, the whole genome of the whole pot is in the form of a corn combiner with and without degreasing and blending according to a homogeneous 25-fold slag coating. Process according to Claim 4, characterized in that the whole-grain dough is prepared by combining whole-grain cereals in the form of grains with other dough components and mixing the mixture into a homogeneous dough by rapid impact mixing. 6. A patent according to claim 5, which comprises a fully articulated genome comprising a combination of cotton wool, which, in turn, optionally and preferably comprises a blank and a blend 30, which is homogeneous in the form of a smell. Process according to Claim 5, characterized in that the rye dough is prepared by combining rye grains with water, yeast, salt and any other additives and mixing the mixture into a homogeneous dough by rapid impact mixing. 7. For the purposes of patent claim 5, kännne - * tecknat därav, att en osyrad eller sur fullräg- kornsdeg framställs genom att rägkornen combineras med en 35 rägfördeg, vatten, jäst, sait och blandu en and the event andella account and 98039 satsmed homogeneous deg me-delst snabb slagblandningsbehandling. Process according to Claim 5, characterized in that the unleavened or sour whole rye dough is prepared by combining rye grains with rye grape, water, yeast, salt and any other additives 98039 and mixing the mixture into a homogeneous dough by rapid impact treatment. 8. A patent according to claim 5, which is incorporated in Figure 5, is shown in claim 5. Method according to Claim 5, characterized in that a gas is additionally mixed into the dough 5 during the impact mixing step. 9. An application is made to the patent application, which is intended to be incorporated into a genome-free field of origin and to the classification system. 10. A patent according to claim 9, which is intended to be a fractional fraction, which is the result of a silencing and / or classification system, which is an account for the purpose of the application. 15 11. Förfarande enligt visgot av de föregäende patentkraven, kännetecknat därav, att man fram-ställer en spannmälsproduct sä, attärne cornnens faltal höjs genom att homogeniseringeefektiviten i homogenise-ringanordningen ekas och / i homogk. Method according to one of the preceding claims, characterized in that the grinding of the grains is controlled by connecting a screening and / or classifying device to the impact mixing step. Method according to Claim 9, characterized in that the coarse fraction obtained from the screening and / or classifying device is returned to the impact mixing step for further comminution. Method according to one of the preceding claims, characterized in that the cereal product is prepared in such a way that the precipitation number of the grains is increased by increasing the homogenization power and / or by reducing the amount of liquid in the homogenizer. 12. For example, the present invention is selected from the group consisting of homogeneous circuits in a homogenized and circulating environment in Minsk and at a temperature of 25 ° C. Method according to one of the preceding claims, characterized in that it is prepared as a dry dough by reducing the amount of liquid in the homogenizer and operating at a low temperature. 13. Spannmälsbaserad bärare för tillsatsmedels-blandningar för bakning framställd med ett förfarande enligt nägot av patentkraven 1-3. A cereal-based carrier prepared by the method according to any one of claims 1 to 3 for baking additive mixtures. 14. An embodiment of a full-length frame with 30 and more than one face of a patented embodiment 4-11 in the form of a full-length coating. Use of a wholemeal dough prepared by a method according to any one of claims 4 to 11 for the production of wholemeal bakery products. 15. Användning av en fullrägkornsdeg framställd enligt patentkrav 8 vid framställning av rägknäckebröd. Use of 30 whole rye dough prepared according to claim 8 for the preparation of rye bread. Use of a whole rye dough prepared according to claim 7 for the preparation of an acidic or non-acidic freshly baked pastry. i7 98039 • 1. Förfarande för framställning av ett halvfabrikat av spannmäl för livsmedel, foder och motsvarande, käh n - '5 netecknat därav, at spannmälen homogeniseras i shape av hela Korn, scalade Korn, förkrossade Korn ellade scalade falade -handllng under controllers color- and fuktighetsförhäl-Landen. 10 2. According to claim 1, the composition of the invention is homogenized to a single sample. 16. The application of the full text of Article 35 of the patent claims 7 to the scope of the patent or of the other Member States.