GB123883A - Improvements in and relating to Bread and other Food Products and Process of Producing same. - Google Patents

Abstract

123,883. Graham, R. April 25, 1918. Food preparations.-The object of the invention is to prepare a bread or like food of great digestibility, solubility, fine flavour, palatableness, and keeping quality from a mixture of cereals and edible tubers, such as potatoes, carrots, parsnips, beet, artichokes, or even rice, peas, beans, lentils, &c. Wheat and potatoes are preferably used. The potatoes &c. are employed so as to provide additional starch-containing material. They are first gelatinized and the starch converted by adding malted barley, extract of malt, or other material containing diastase or starch liquefying and converting enzyme. The treated potatoes are then mixed with the flour to form a dough, and the mixture baked at a low temperature. As an example, dried edible tubers are first ground to a fine powder; 1 lb. of malted cereal is added to 15 lb. of the flour obtained, and 2¢ to 3 times the quantity of water, heated to 120 to 135‹ F., is added. The temperature is raised slowly to 145‹ F., and then quickly to 212‹ F., at which temperature it is kept for ¢ to 1 hour till complete gelatinization occurs, when the temperature is reduced to 160‹ F. If roots in their natural state are used, the process is varied slightly. The malted starch obtained from either source is divided into two unequal parts, in the proportions of 39 and 61. To 70 lb. of the latter are added 67 lb. of fine white flour and 2“ lb. of yeast. The mixture is set and worked up to obtain ferment No. 1. To 42 lb. of the former are added at 160‹ F. 7 lb. of malted cereal, and subsequently 25 lb. of second grade or household flour and 1 lb. of yeast. This also is set and worked to obtain ferment No. 2. The two ferments or sponges are then worked up together with salt to form a dough, set, cut up. scaled, panned, proved and baked at 320 to 350‹ F., dropping after some time to 290 to 270‹ F. If whole meal bread is required, the two ferments are prepared as follows :-Ferment No. 1-44 lb. of the smaller quantity of malted starch are mixed with 48 lb. of first grade flour and 1¢ lb. of yeast. and set and worked. Ferment No. 2-58 lb. of the larger quantity are mixed with 5 lb. of middlings, 10 lb. of bran, 12 lb. of malted cereal, 2 lb. of yeast, and 18 lb. of second grade flour. These two ferments are mixed and treated as in the first example.