FR2524770A1 - PROCESS FOR PREPARING ORIENTAL STYLE CHAPELURE - Google Patents

Abstract

PROCESS FOR PREPARING AN ORIENTAL STYLE CRUMPING FOR USE WITH FRIED FOOD PRODUCTS OF VARIOUS TYPES. A LEAKED DOUGH IN A CONTINUOUS MIXING OPERATION, WE SUBMIT THE STRETCHING DOUGH WHICH CAUSES AN EXTENSION OF THE PORES, THE STRETCHED DOUGH IS BAKED KEEPING IT IN THE EXTENDED STATE AND THE BAKED DOUGH TO FORM THE CRUMPING. THE BREAD CRUMPS FORMED BY THIS PROCESS IS LESS FRAGILE AND OF A MORE UNIFORM SIZE THAN THE BREAD CRUMPS PREPARED BY THE PROCESSES OF THE PRIOR ART.

Description

The present invention relates to a method for pre-

  parry the breadcrumbs of oriental style.

  Eastern-style breadcrumbs, also known as

  Japanese style peel or Panko style breadcrumbs, characterized by an elongated shape and a coarse and cracked appearance. This chakle is used to impart fine texture and crunchiness to fried food products of various types, such as the sea, poultry and red meat, what we

consider desirable.

  This breadcrumbs is usually prepared by a

  in which a conventional hardened fillet is formed followed by rapid cooking in which the electrical resistance of the dough is used as a heating medium. Bread flour is mixed, optionally in a mixture with flour. of rice, with water, salt and yeast and optionally sugars and shortening, in the proportions usually used for conventional bread preparation The components are mixed in a conventional batch type batch kneader for about 8 min and the formed batch of fillet is transferred to a container for a mass fermentation period of about 30 to 60 min. The dough is then divided into portions of 2.25 to 3.25 kg

  placed in rectangular wooden containers with the dimensions

  longest projection in an upright position, approximately 45 cm, the horizontal surface having a cross section of approximately 15 cm x 25 cm The two largest vertical faces of the container are covered

  a sheet of metal that serves as a conductor of electricity.

  The dough is left to harden in the containers for 1 hour during which it is vertically expanded. The baking is carried out by passing an electric current through the hardened paste for a period of about 12 minutes, which causes a new elongation. of the paste by expansion of the gas cells formed by the yeast and by formation of water vapor in the porous dough After a short cooling period, the dough

  cooked is removed from the containers; it is allowed to cool completely

  The bread is then milled to the desired sieve size and dried to the desired final moisture content. The present invention relates to an improved process for forming oriental-style breadcrumbs, which is of a continuous nature, requires considerably shorter durations, and significantly decreases the space and manpower requirements relative to prior art, and which is also more flexible than the prior art methods for

  regarding the shape of the desired product.

  The process according to the invention for forming bread crumbs

  Eastern style is characterized by the successive stages of

  the following: (1) a raised pie is formed from breadmaking components, including flour and water, and at least one additive causing the leavening; (2) form a pudding of the thrown fart; (3) subjecting the sock loin to longitudinal stretching; (4) the stretched fillet is cooked by keeping it in the stretched state; and

  (5) The cooked dough is ground to the desired particle shape.

  The resulting particles are then dried to the desired moisture level. The baking components that are used initially in the process according to the invention may consist of any of the components commonly used for the preparation of bread and defined among others in the United States of America in the Standards of Identity, FDA (Food and Drug Administration, USA) Regulations 21 CFR (Code of Federal Regulations) 136 110 to 180 inclusive The basic ingredients for any type of dough are flour and water, the term "flour" being applied to farinaceous flours used alone or in combination with other flours, such as the substances authorized by 21 CFR 137 105 to 350 inclusive, and flours of legumes, barley, sorghum and rice. used contains a

  predominant proportion of durum wheat flour.

  Various amounts of dough forming components, including usually sugar, salt and vegetable shortening, may be used in varying proportions depending on the characteristics desired in the final product and the flour used. Other baking ingredients that

  may be used, there will be mentioned oxidizing agents,

  and improvers such as potassium bromate,

  azodicarbonamide, cysteine hydrochloride and ascorbic acid.

  Yeast and amylolytic enzymes can also be introduced.

  In order to modify the texture and flavor of the product, it is possible to use emulsifiers and cell wall-reinforcing additives. According to the invention, the friend can be raised using any agent allowing this operation.

  It prefers to use gaseous materials such as carbon dioxide

  nitrogen, air or mixtures of these gases, alone or in combination with

  with chemical yeasts that consist of chemical products

  These gas releasing and leavening chemicals include a combination of sodium bicarbonate and sodium and aluminum phosphate, a combination of

  sodium bicarbonate and monocalcium phosphate, or a combination of

  sodium bicarbonate and sodium acid pyrophosphate.

  Natural yeast can be used, but this way of operating is less appreciated because it requires longer shelf life, o greater space and equipment requirements, and the quality of the product obtained is worse. small amounts, salt tends to inhibit the effect of

natural yeast.

  When raising with gaseous material, salt and other condiments may be used in amounts greater than the usual small amounts, allowing

flavor variations.

  In addition, when the lifting is initiated with the help of

  gaseous materials alone or in combination with a baking powder as in the preferred embodiment of the invention,

  however, use natural yeast as an additive to

flavoring the dough.

  The varied proportions of components used to form the paste depend on the desired properties, the nature of the

  the flour used and also the nature and choice of

  A suitable composition, without taking into account water, which can be used in the invention as a dry mixture, comprises durum wheat flour 100 parts by weight sugar up to about 5% of the weight of the flour salt up to about 5% of the vegetable shortening flour up to about 8% of the weight of the flour. One or more of the following optional components may also be used in the proportions indicated relative to the weight of the flour: natural yeast natural yeast sugar of mono and / or diglyceride surfactant "Polysorbate" from 0 to 4% by weight about 0.2 to 0.35% by weight when using natural yeast from 0 to 1.0% by weight from about 0 to about 0.5% by weight from about 0 to about 1.0% by weight

  Another composition also suitable for use

  In the form of a dry mix in the invention which contains a mixture of flours may be: durum wheat flour about 67 parts by weight wheat flour about 33 parts by weight sugar up to about 5% by weight of the wheat vegetable shortening flour up to about 8% of the weight of the flour salt up to about 5% of the weight of the flour In addition, in the latter dry blend, one or more of the following optional components may be found in the proportions indicated by relative to the weight of flour: natural yeast from 0 to about 4% by weight yeast feed about 0.2 to 0.35% by weight natural when using natural yeast protease about 10,000 to 50,000 UH ( h-moglobin units) / 50 kg of amylase flour about 2000 to 8000 SKB units (Standstedt, Keen and Blish) / kg mono flour and / or diglycerides of O to about 0.5% by weight surfactant from O to about 1.0% of "Polysorbate" weight of malt sugar from 0 to about 1.0% e n weight

  Products prepared from the compositions

  above, although they may be used in some final applications, are slightly inferior in that they do not accept frying, they lack flavor, have a lower structure and have

tendency to brown.

  In a preferred embodiment of the invention, prior blends are used which improve the flavor and modify the texture, which effectively serve to improve the texture, the flavor, the frying tolerance and the structure of the product and to achieve to a wide variety of properties One can

  to improve one or more of these properties in relation to the

  corresponding priété of oriental style bread crumbs prepared by

conventional methods.

  Preliminary mixtures that improve flavor and

  trusting the texture include enzymatic systems that we use

  in a concentrated brew with a minor proportion, usually

  less than about 20% by weight, of the total proportion of flour used, and a major proportion, usually about 50 to 80% by weight, of the initial moisture. The brew is fermented for a short time, 30 min at -400 C, during which the amylases and proteases have the possibility of modifying the flour and giving the texture

  and other desired properties to the final product.

  A brew mix which can be used in this way contains, relative to the total flour of the total durum wheat flour dough formation composition of about 5 to 20% by weight water of about 35 to 55% by weight. by weight proteolytic enzyme about 25,000 to 85,000 UH for 50 kg of amylolytic enzyme meal about 1250 to 8,000 SKB units per 50 kg of flour The brew mix described above, after the period

  fermentation, is used in this embodiment of the invention.

  in combination with the water supplements necessary to bring the desired total moisture content and with a dry mix comprising, based on the weight of the total flour of the total dough formation composition: durum wheat flour about 80 to 95% by weight vegetable shortening up to about 8% by weight chemical yeasts up to about 4% by weight sugar up to about 5% by weight salt up to about 5% by weight This dry blend can also contain optional components, especially at the following proportions relative to the total flour of the overall dough formation composition: mono and / or diglycerides from 0 to about 0.5% by weight surfactant from 0 to about 1, 0% by weight polysorbate sugar of mats from 0 to about 1.0% by weight

  The paste is formed by mixing the indicated components.

  In a preferred embodiment of the method according to the invention, the

  dough forming components are fed to the additive orifices

  located at one of the ends of a continuous mixing zone in which plug flow may occur. The mixing zone may take the form of an elongated screw-type extruder-mixer suitably modified to establish the necessary operating conditions The training components of the

  dough are sent to one end of the mixer of

  intended for the total moisture content of the blended components to be about 38 to 50% by weight, preferably about

  42 to 47% by weight Usually, the dry mixture, water and a

  possible flavor-enhancing and texture-modifying

  introduced separately into the mixer.

  Within the mixing zone, the formation components of the paste are mixed together continuously while being transported from one end to the other of the mixing zone, in a period of time. about 20 to 120 seconds, preferably

about 30 to 60 s.

  Along the length of the mixing zone there are a plurality of gas inlet orifices for injecting into the mixture, through these orifices, a gaseous material.

  causing the lifting or mixing of such gaseous substances

  Carbon dioxide, often in a mixture with nitrogen, is used for this purpose, but other

  gaseous gases, including air and oxygen.

  The total amount of gas fed to the mixing zone is in the range of about 25 to 300 l, preferably about 55 to 115 l for

50 kg of friend.

  Carbon dioxide or another gaseous substance may be used as the sole leavening additive, but usually in the continuous embodiment of the process according to the invention it is preferred to use, in addition to carbon dioxide, chemical yeasts. When operating with such chemical yeasts,

  carbon dioxide tends to stabilize the porous structure.

  The dough forming components and the gas

  As well as the gas produced in situ when using chemical yeasts are subjected to strong shear forces within the mixing zone, forces sufficient to simultaneously cause a uniform mixing of the components and the dispersion of gases in the mixing zone. the mix The work done on the buddy inside of

  the mixing zone varies from about 30 to 130 joules / g of dough, preferably

  about 60 to 95 joules / g.

  Usually, the mixture of

  The pulp and inert gas mixture is heated within the mixing zone over at least a major proportion, usually about% X, of the length of the mixing zone to cause partial swelling of the granules. starch contained in the components

of forming the dough.

  The temperature maintained in the mixing zone is sufficient so that the heat supplied, in addition to that resulting from mixing under intense shear, gives a paste leaving the mixing zone at a temperature of about 30 to 500 ° C. preference

from about 35 to 40 C.

  The pulp resulting from the operations carried out in the continuous mixing zone is extruded from this zone under pressure.

  which is usually in the range of approxi-

  from 350 to 3500 kPa, and preferably at a relatively low discharge pressure, in the range of about 500 to 800 kPa,

  obtained by a suitable design of the extrusion nozzle.

  The mixing operations carried out in the mixing zone are controlled by means of the aforementioned parameters so as to give an extruded paste whose viscosity is comparable to that obtained in a conventional batch dough formation operation. The paste formed in the continuous mixing operation described above is extruded from the mixing zone in the form of a continuous bead having generally a transverse dimension

about 5 to 15 cm.

  The extruded paste is allowed to "relax" during

  It is of sufficient duration to obtain an extensible paste. When the lifting has been caused by gaseous substances and, preferably, also by means of baking powder, this relaxation time is usually about 1 to 7 minutes, for example about 2 min.

  However, when the emergence was carried out using natural yeast

  a longer period of relaxation followed by a period of hardening is required. Drawing of the extruded

  be carried out batchwise or, preferably, continuously.

  In the batch procedure, the pudding is cut to the desired lengths, usually about 15 to 30 cm, and

  stretches individual lengths in a longitudinal direction,

  at about 3 to 8 times their initial length, so as to cause the lengthening of the pores contained in the dough. The degree of stretching of the lengths of the bead is a critical factor in the invention in that, if the drawing is insufficient, the cooked dough does not crack giving an oriental-style breadcrumbs, whereas, if the drawing is too strong, the lengths of the sausage are broken and the

porous structure collapses.

  This batch procedure is not very advantageous in that it is difficult to control the degree of stretching and, therefore, the consistency of the finished product; we then form

  breads whose ends do not crack and constitute a loss.

  It is therefore preferable to use a continuous procedure giving a reproducible product which does not contain undrawn portions

in the ends of the loaves.

  In the continuous procedure, the dough strand is maintained in the continuous length state and is stretched over a series of moving belts whose transport rates increase successively, causing stretching which is usually 3 to 8 times the initial length. usually about 30 seconds to 6 minutes The relative surface velocities of the belts depend on the degree of stretch desired, the amount of pulp produced at the outlet of the mixing zone and the production of

paste required.

  Thus, for example, for stretching a slurry of pulp at 5 times its initial length using 5 conveyors, the initial carpet speed can vary from about 6 to 80 mm / s, for example about 13 mm / s, increasing uniformly, up to

  carpet final speed of approximately 30 to 400 mm / s, for example

  65 mm / s at this final carpet speed, the usual production

  of dough is about 100 to 1500 kg / h.

  The dimensions of the stretched boudin coming out of this ope-

  stretching depends on the initial dimensions and the degree of stretching applied Usually, the stretched bead has a width

  about 2.5 to 13 cm and a thickness of about 1.25 to 4 cm.

  The stretched fillet is then fired. The baking of the stretched bead can be carried out in any desired manner, including infrared, microwave or a combination of both. When fired infrared, alone or in combination with microwave cooking, the roll of bread must be in twisted form so that the desired porous structure is preserved during the cooking of the fart and can crack the baked sausage. The twisting of the dough before baking can be carried out on a continuous bead if the bitter has been put in this form in the continuous procedure described above. But, when operating in batch, the pieces stretched together are twisted in pairs. or by larger numbers The number of twists performed depends in

  a certain measure of the length of the pieces of individual sausage

  The twists are preferably performed after initial stretching, although satisfactory results can also be obtained by twisting the fart

before stretching.

  When only micro-cooking is used

  waves, one can bake the continuous pudding stretches without twisting it, so

  that this embodiment is preferred.

  When baking is done entirely in an infrared oven, the oven temperature can range from about 150 to 2000 C, leading to an interior temperature of the cooked dough

  about 80 to 1000 C The required cooking time is usually

  approximately 25 to 40 min. When cooking is carried out in the form of a

  combination of microwave cooking followed by cooking under

  red, the operation of microwave cooking is carried out with a microwave energy input of about 3.0 to 7.5 NU 150 kg of fart

  for a period of time sufficient to bring the temperature

  from about 50 to 800 C, usually about 60 to 180 s.

  During microwave cooking, a stream of air is maintained to drive moisture evaporated during cooking. The dough passes through the microwave oven at a rate of about 25 to 100 kg.

paste on time.

  After the microwaving operation, the partially cooked dough is subjected to infrared cooking until complete cooking.

  temperature in the range of 150 to 2000 C for a sufficient period of time

  This is so that the temperature of the dough is from about 80 to 1000 ° C., preferably about 900 ° C., which generally requires about 25 minutes. When complete microwave cooking is carried out on the stretched fillet, the conveyor belt of the furnace is advanced at a speed greater than the feeding speed of the flange, so as to maintain the tension in the longitudinal direction and,

  consequently, to maintain the lengthening of the pores during the libera-

  gas ration caused by cooking The difference in speed is such that the conveyor belt of the microwave oven moves

  at a speed of about 5 to 20% higher than the feed rate.

  tation. Preferably, when this procedure is adopted, chemical yeasts are used among the dough forming components and these chemical yeasts are chosen so as to maintain a certain residual activity during the microwaving operation. in order to oppose the applied compression

  on the pores by the stretching operation.

  Energy consumption in the form of microwaves

  is approximately 10.0 to 13.5 MJ / 50 kg of pulp for a sufficient period of time

  for the internal temperature to be preferably about 80 to 100 ° C, usually about 10 to 300 microns. The microwaves cause an initial fixation of the structure of the

  stretched pudding, then cook the pasta completely.

  During microwave cooking, a stream of air is maintained which is used to drive evaporated moisture during cooking. The moisture loss during microwave cooking is approximately 3 to 12% by weight- This removal of moisture is necessary to achieve the desired indoor temperature

for the fully cooked product.

  After cooking completely, the breads are allowed to rest for a time sufficient for cooling. For microwave-baked breads, cooling may take about 6 minutes to 4 hours, and for breads baked in the oven oven, a duration

  from about 4 to 36 h, usually on perforated trays.

  When the bead comes out of the oven, it does not have the mechanical strength allowing grinding or shredding without compression The short cooling time makes it possible to obtain a stiffer bread and, consequently, more able to withstand the

grinding or shredding.

  The cooling time observed in the preferred embodiment of the invention is in marked contrast with the precautions necessary in the conventional method: in the process

  of the prior art, it requires a long rest period, usually

  About 16 hours before the bread becomes rigid enough to be ground On the other hand, with the rapid procedure observed in the invention, no components are formed which prevent the bread from staling and therefore , the cooked dough quickly passes to the stale state to an extent sufficient to allow shredding into chips for a short time only after the end

of cooking.

  The cooled breads are then crushed to form oriental-style breadcrumbs. The dried breadcrumbs obtained in this way are in the form of elongated flakes, characteristic of oriental-style breadcrumbs. The bread crumbs are dried to a moisture content of less than about 12% by weight and,

  preferably, about 3 to 7% by weight.

  The properties of the product obtained by the process according to the invention can be close to those of the product obtained by the conventional method. However, by varying the components and the operating conditions, bread crumbs can be obtained.

  fragile, which has a significantly improved shelf life compared with

  to the prior art and which may have a speed of

  variable browning and / or variable texture.

  The examples which follow illustrate the invention without, however, limiting its scope; in these examples, the indications of parts and percentages are by weight unless otherwise indicated

opposite.

EXAMPLE 1

  In this example, the preparation of an oriental-style breadcrumbs in which cooking is carried out is described.

  partly by microwaves and partly by infrared.

  Two separate compositions are prepared, namely a dry mixture and a liquid brew. These compositions contain the following components: a) dry mix component durum wheat flour 95.3 vegetable shortening 2.1 salt 1.6 sugar 1.1 b) liquid brew: component% natural yeast feed 0,5 sugar mats 2,3 flour 20,2 natural yeast (granular 7,7 bulk) water 69,3 protease 40,500 UH / 50 kg amylase flour 8,300 units SKB / kg of flour The liquid brew is active for 30 minutes before

beginning of the operation.

  The dry mixture, the liquid brew and water supplements are sent to one end of an extruder at the following rate: dry mix 7.5 kg / min liquid brew 5.15 kg / min water 1.25 kg / min

  these flow rates corresponding to an input moisture content of 45%.

  During the passage from one end to the other of the extruder in a period of about 35 s, the components are mixed together continuously In the extruder, at six different locations along the length thereof, carbon dioxide is introduced at a rate of 95 1/50 kg of pulp; the extruder is heated and at the outlet, the paste is at a temperature of 45 ° C. During its formation and its passage in the extruder, the work applied to the paste is 80 J / g of paste and, at the exit port of

  the extruder, the discharge pressure is 750 k Pa.

  A continuous roll of dough about 7.5 cm in diameter is removed from the extruder and cut into breads about 23 cm long (about 0.5 kg). These loaves are stretched about 5 times their length. Two cakes are placed side by side and twisted together at about 7 turns and then cooked. The cooking is carried out by a successive combination of microwave heating and heating.

infrared heating.

  Microwave heating is used to fix the pite and maintain the desired porous structure with energy input

  5.8 MJ / 50 kg dough, while a current of air at a temperature of about 120 C passes through the oven and eliminates moisture.

  by microwave leads to an indoor temperature of

 C in the dough.

  The infrared cooking of the pasta which has passed through the microwave oven is carried out at an oven temperature of about 175 C in 15 min, leading to an indoor temperature

90 C in the cooked dough.

  The loaves are then cooled for about 60 minutes, ground to the desired particle size and dried to a desired level.

  in moisture of about 5% by weight The breadcrumbs have the typical shape

  of the Oriental style breadcrumbs and has the following properties: Sieve mesh sieve analysis of: 4,000 mm O retained 2.38 mm 50% retained 1.41 mm 30% retained 0.84 mm 15% retained% pass Bulk density 260 kg / m

EXAMPLE 2

  The procedure of Example 1, dry and the liquid brewing are repeated as follows: a) dry mixture component:% durum wheat flour 63.0 wheat flour 31.5 vegetable shortening 3.8 Myvaplex 600 * 0.8 sugar 0.9, but Myvaplex 600 is a glyceryl monostearate

  concentrated by Eastman Chemical Products.

  the mixture b) liquid brewing component: water 70.0 sugar 1.9 Wytase * 0.8 common wheat flour 6.5 durum wheat flour 12.1 natural yeast 7.8 (granular bulk) yeast feed 0, 9 protease 25,000 HU / 50 kg of amylase flour 5,400 SKB units / 50 kg of flour

  "Wytase is a soy flour with a

  quickly enzymatic of the firm Short Milling.

  The liquid brew is active for 30 minutes before

start of operations.

  The dry mixture, the liquid mixture and the water supplements are introduced at one end of the extruder at the following rate: dry mix 7.5 kg / min liquid brew 5.5 kg / min water 0.5 kg / min these proportions corresponding to a moisture content at the entrance

about 45%.

  The conditions at the extruder are as follows: mixing time ca. 35 sec input gas flow 87 1/50 kg applied energy paste 87 J / g delivery pressure 750 k Pa in the extruder outlet temperature 50 C dough

  The product, which has the characteristic of

  lure of oriental type, has the following properties: sieve size analysis with mesh size of 4,000 mm O% retained 2, 38 mm 50% retained 1.41 mm 30% 7 retained 0.84 mm 15% retained% pass Density apparent: 278 kg / m:

EXEPTLE 3

  In this example, the preparation of a screed is described.

  lure of oriental style for which cooking is carried out in

all infrared.

  The extrusion of Example 1 is repeated with the dry mixture and the following liquid mixture: a) dry mixture component t / hard wheat flour 93.9 shortening-vegetable 3.7 salt Myvaplex 600 b) liquid brewery component water flour durum wheat yeast food

natural -

  natural yeast (granular bulk) 1.6 0.8% 66.5, 7 1.2 4.1 sugar 2.5 protease 33 000 HU / 50 kg amylase flour 7 100 SKB units / 50 kg flour The brew liquid is activated for 60 min before

the beginning of operations.

  The dry mixture, the liquid mixture and the water supplements are introduced at one end of the extruder at the following rate: c dry mix 8.3 kg / min liquid brew 5.1 kg / min water 1.6 kg / min

  these proportions corresponding to a moisture content of 42%.

  After stretching the bread cut into the pudding roll about 4 times their initial length and after having twisted the loaves in pairs, the pairs of twisted loaves are baked in an infrared oven at an oven temperature of about 1750 ° C.

  about min, which leads to a lower temperature of about

  After cooling, milling and drying to a moisture content of 3.6%, the bread crumbs obtained have the shape

  characteristic of Eastern style bread crumbs and has the

  following properties: Granulometric analysis on sieves with mesh size of 4,760 mm retained traces 4,000 mm 12% retained 2,38 mm 32% selected 1.41 mm 25% retained 0,84 mm 17% retained 13% passed Apparent density 211 kg / m 3

EXAMPLE 4

  In this example, a completely continuous operation of preparing oriental-style breadcrumbs with baking is described.

by microwave of the stretched pudding.

  The extrusion of Example 1 was repeated on the dry mixture and the following liquid brewery: a) dry mix component of durum wheat flour 90.2 plant shortening 3.6 sodium bicarbonate 1.8 sodium phosphate and 1.8 aluminum sugar 1.4 salt 1.2 b) liquid brewing component water 72.0 durum wheat flour 28.0 protease 33 600 UH / 50 kg amylase flour 7,300 SKB units / 50 kg flour The liquid brew is activated for 30 minutes before

start of operations.

  The dry mixture, the liquid mixture and the water supplements are introduced at one end of the extruder at the flow rate.

following: -

  dry mix 7.5 kg / min liquid brew 5.0 kg / min water 1.25 kg / min

  these proportions corresponding to a moisture content of 46%.

  The operating conditions observed are as follows: mixing time approximately 35 s introduced gas flow rate 67 1/50 kg applied energy paste 11.4 J / g paste delivery pressure 830 k Pa extruder output temperature 400 C The extrudate is extruded into a continuous slug of paste about 7.5 cm in diameter which is conveyed on a fabric mat in 2 minutes to a drawing apparatus consisting of several continuous conveyor belts whose speeds increase successively. Continuous is stretched at about 5.5 times its initial length on the stretch conveyors in about 3 minutes, then it is sent to a microwave tunnel oven in which it is transported on a carpet. The oven belt travels at about 8% faster than the last conveyor of the drawing apparatus in order to maintain the elongated structure of the pores in the dough. The dough is baked in the microwave oven with a supply of energy of 9.7 MU / 50 kg of pulp, a current of air passing through the oven to eliminate moisture Microwave cooking leads to a loss of moisture of the pulp representing about 6 % and at a temperature

  inside & oven outlet of approx. 85 C.

  When the flange comes out of the microwave oven, it is cut into lengths of about 60 cm and cooled for about 15 minutes The pieces are then ground in a Mikawa model 18 RT 37 grinder and the crumbs obtained is dried until a content

in moisture of about 8%.

  The breadcrumbs obtained have the characteristic appearance of oriental-style bread crumbs, with the following properties: 0 LO Size analysis on sieves with a mesh size of 4,000 mm O% selected 2.38 mm 50% retained 1.41 mm 30% selected 0.84 mm 15% retained% pass Apparent density: 232 kg / m 3

EXAMPLE 5

  dry used The procedure of Example 4 is repeated as follows component hard wheat flour 91.0 shortening vegétal 3.6 sodium bicarbonate 1.4 sodium phosphate and 1.4 aluminum sugar 0.9 Atmul 500 0,5 salt 1,2 * The Atmul 500 is a blend of the company ICI America Inc. and the brew mix is: component% water 72.0 durum wheat flour 28.0 protease 35 500 U , amylase 7,700 u mono and diglycerides H./50 kg flour SKB m / 50 kg flour but the mixture The breadcrumbs obtained has the characteristic appearance of the breadcrumbs of oriental style, with the following properties: Granulomnetic analysis on sieve with mesh size 4,000 mm O retained 2.38 mm 35% retained 1.41 mm 40% retained 0.84 mm 10% retained% spent Apparent density: 200 kg / m 3

EXAMPLE 6

  In this example, the properties of bread crumbs are described

oriental style to use.

  a) Frying test Samples of the products of Examples 4 and 5 are fried for 3.5 min at 175 ° C. and the results obtained are compared with fried samples of a commercial oriental style breadcrumbs. It is found that the product of Example 4 and the commercial product have similar browning speeds and give

  Similar product The product of Example 4 bears cracks

  lures more pronounced than the product of commerce.

  The product of Example 5 is browned more rapidly and gives a softer product than the product of Example 4, which shows that the possible properties can be varied by

  vary the nature and proportions of the components of the dough.

  b) Bread Machine Test An oriental style breadcrumbs prepared by the procedure of Example 4 had the following properties: Sieve analysis with mesh size 2.38 mm 34% retained 1.41 mm 42% retained 0.84 mm 6% retained 18% passed Apparent density: 200 kg / m 3 Moisture content: 7.2% This bread crumbs is circulated in a Stein model MB 2 B breading machine for 1 hour; we repeat the particle size analysis

  and compare with the particle size analysis found on a screed

  lure of oriental trade style subject to the same conditions.

  The results obtained are as follows: Particle size analysis Percent changes in sieving results from open sieve analysis *) Commercial breadcrumb breadcrumbs

example 4

  2.38 mm, retained 69 90 1.41 mm, retained 5 -58 0.84 mm, retained + 72 + 78 0, 84 mm, pass + 118 + 260

  *) a sign indicates a decrease and a sign + an increase

  mentation. These results show that, although the two products are degraded under the action of the breading machine, the degradation with the formation of fines is much less pronounced in the case of the product.

of example 4.

  In summary, therefore, the invention provides an improved method for forming an oriental style bread crumbs capable of giving a superior product to those obtained by the prior art processes. It is clear that the invention is in no way limited to the preferred embodiments described above as examples and that those skilled in the art can make modifications without

as far out of his frame.

Claims (10)

R E V E N D I C A T IO N S   1 Process for preparing bread crumbs   oriental style, characterized in that it includes the opera-   following successive steps: 1) a leavened dough is formed from baking ingredients,   including flour and water, and at least one provin-   as to the lifting; II) form a roll of the leavened dough; III) the longitudinal stretching pulp is subjected; IV) the drawn dough is cooked by maintaining it in the stretched state; and   V) the cooked dough is ground into particles.   Process according to claim 1, characterized   in that stage I is carried out by introducing the baking ingredients, flour and water, into an area   continuous mixing, in such a quantity that the total proportion of humi-   In the bread forming components, the bread forming components are advanced in a plug flow through the mixing zone for 20 to 120 seconds by introducing at least one gas. inert gas, causing the baking components to rise in several places during the passage of the components in the mixing zone, with a gas flow rate of 25 to 300 l per 50 kg of the bread forming components, these components are subjected, Including inert gas causing leachability and gases that may be formed in situ and also causing emergence under intense shear conditions within the mixing zone and such as the work performed on the contained material   in the mixing zone represent from 30 to 130 joules / g of   In order to form the bread, thereby causing the mixing of the components and the distribution of the leavening gas within the baking components, these components and the gases causing the lift are subjected to a discharge pressure of 350 to 3500 kPa. inside   of the mixing zone, the mixing zone is heated to a   its length to a degree such that the extruded paste of   the mixing zone is at a temperature of 30 to 50 ° C.   3. Process according to claim 2, characterized   in that the bread-forming components comprise a mixed flavor-improving and texture-modifying brew which is fermented for a short time before mixing with   the other components of bread preparation.   Process according to Claim 2 or 3, characterized in that the moisture content of the baking components is 42 to 47% by weight, the mixing time is 30 to 30 seconds, the gas feed rate is from 55 to 115 l of carbon dioxide per 50 kg of pulp, the work applied on the dough is 60 to 95 joules / g and the discharge pressure is 500 to 800 k Pa.   Process according to claim 3 or 4,   characterized in that the procedure is carried out by extrusion   When a paste is raised from the continuous mixing zone in the form of a longitudinal coil, the extruded paste rod is left to relax for 1 to 7 minutes, and the process step III is carried out.   by longitudinal stretching of the roll of paste 3 to 8 times.   Process according to claim 5, characterized   in that stage III is carried out on a bead of   continuous paste by transporting this continuous coil over several   longitudinally movable faces which move at successively increasing surface speeds, the first of the moving surfaces having a belt speed of 6 to 80 mm / s and the last of the moving surfaces having a belt speed of 30 to 400 mm / s.   Process according to any one of the   1 to 6, characterized in that process stage IV is carried out entirely by infrared cooking, all by microwave cooking, or by a combination of microwaving and infrared cooking. , leading to a cooked dough at an internal temperature of 80 to 1000 C.   Process according to claim 7, characterized   in that the process IV is carried out on pairs of lengths of drawn pulp length, 15 to 30 cm long, twisted 4 '10 times together, to maintain the stretched state during the baking operation the process step IV is carried out so as to bring the paste to an internal temperature of 80 to 100 ° C, ie a) in an infrared heating oven b at a furnace temperature of 150 to 200 ° C for 25 to 40 min, or (b) in an initial stage of cooking using microwave energy at an applied energy level of 3.0 to 7.5 MJ / 50 kg of dough for 60 to 180 s, conducting the internal temperature of the dough at a level of 50 to 800 C, and in a final baking operation in an infrared oven at a furnace temperature of 150 to 2000 C for 10 to 25 min, the cooked dough being cooled for 60 to 180 min before the operative stage V.   Process according to claim 7, characterized   in that the IV surgical step is performed on a continuous whore rod stretched by using the microwave energy at an applied energy level of 6.0 to 13.5 14 J / 50 kg of dough at 180 ° C., resulting in an internal temperature of the paste of 80 ° C. to 1000 ° C. and a moisture content of 3% to 12% by weight during transport of the roll of pulp stretched at a speed of 20% more than it was before application of micro-energy   waves, in order to preserve the state of the coil during cooking.   bran, and the cooked dough is cooled for 6 to 60 minutes before stage V.   Process according to any one of the   1 to 9, characterized in that after the operative stage V,   the crushed particles are dried to a lower moisture content less than 12% by weight.