HU202086B - Method for producing dry, lumpy aromated bun-bread suitable for making dumplings - Google Patents

Abstract

The invention relates to a method for producing a dry, teilchenfoermigen flavored bread for Semmelknoedel, which contains all the usual Knoedelzubereitung ingredients. According to the invention, the process is characterized by preparing a dough containing all ingredients, baking the dough at 200 to 300 ° C for 50 to 70 minutes, allowing the baked bread to cool to 30 to 45 ° C, destroying the pieces to 3 to 8% by weight % Water content dries and the dry pieces break into particles and sieves so that more than 70% by weight of the particles have dimensions between three and nine millimeters, with a total weight of 360 to 420 g / l.

Description

The present invention relates to a process for making dry, flaky, aromatic rolls suitable for the preparation of rolls containing all the usual components required for making rolls.

The process of the present invention is carried out by preparing a dough comprising all the components in such a way that 85-95 parts by weight of wheat flour, 2.333.5 parts by weight of spices - including salt - 0.3-0.5 parts by weight of yeast, 1.5-2. , 5 parts by weight of skimmed milk powder, 1.0 to 1.5 parts by weight of egg powder and 40 to 55 parts by weight of water are mixed, kneaded and subdivided for 10-30 minutes at 25-35 'C and divided for 20-40 minutes 25 The dough will be raised to -35 'C for 50-70 minutes at 200-350' C, baked bread will be cooled to 30-45 'C, then cut into pieces, dried to a moisture content of 3-8% by weight, crushed into dry pieces and sieved so that more than 70% by weight of the particles are 3-9 mm in size.

Several dry products or dry mixtures containing the usual ingredients for making bread dumplings are known, in particular dried bread or white bread cubes, bread crumbs or wheat flour, fat, egg white powder, salt and spices.

Known solids for ready-to-use bread dumplings having the following manufacturing process: first a mixture of ground dry bread rolls, egg powder, dried egg white and salt, then fresh bread rolls or white bread cubes are roasted and dried to form a mixture German Patent Publication No. .772).

Another method is known which is simpler than the one mentioned above and which consists in covering the rolls of bread or white bread with liquid fat and applying a binder to the fat coating. The fat coating increases calorie content and limits absorbency (German Patent No. 2,015,436).

Another known process does not have the disadvantages of the latter process. they are agglomerated with milk and the usual additives.

SUMMARY OF THE INVENTION The object of the present invention is to provide a dry, lumpy, aromatic roll for bread rolls, which is a simpler process than the known prior art processes, which does not have two different processes for producing two main components to be mixed with each other. on a neutral cereal base, such as bread rolls or bread crumbs.

It is characteristic of the inventive aroma-baked bread roll that it is prepared by baking all the dough containing the components, then allowing it to cool, slicing, drying, crushing and sifting.

In the process of the invention, the dough comprising all the ingredients is prepared by baking the dough at 200-350 ° C for 50-70 minutes, allowing the baked bread to cool to 30-45 ° C, then breaking the bread into pieces. It is dried to a moisture content of -8% by weight, the dry pieces are comminuted into smaller parts and sieved so that more than 70% by weight of the obtained granules is 3-9 mm.

Surprisingly, it has been found that direct baking of the dough containing all the components in the final product results in a process for producing an aromatic roll of industrial size, volume and color suitable for industrial rolls.

The dough for making the bread rolls of the present invention is preferably 85-95 parts by weight of wheat flour, 2.3-3.5 parts by weight of spices including salt, 0.30.5 parts by weight of yeast, 1.5-2.5 parts by weight of skimmed milk powder, 1.0-1. , Contains 5 parts by weight of egg powder and 4055 parts by weight of water.

Said wheat flour is preferably composed of flour or a mixture of flours having an extraction rate of 60-95%; optionally, the fine particulate material that has passed through the sieve during the process may be added to the flour. (The degree of extraction denotes the amount of matter transferred from the whole wheat pulp after milling, expressed as a percentage by mass.)

Said 2.3 to 3.5 parts by weight of spices, including salt, preferably consisting of 1.7 to 2.1 parts by weight of salt and about 0.6 to 1.4 parts by weight of a spice mixture consisting mainly of onion powder, nutmeg, parsley, white pepper and marjoram. .

Said 0.3 to 0.5 parts by weight of yeast is preferably used in the form of a live suspension in water, using a weight ratio of 2/5 water to 3/5 yeast. If more than 0.5 parts by weight of yeast is used, the aromatic roll bread will have a very low bulk weight, i.e. a lower weight, preferably below 360 g / liter. Dumplings made from such light bread rolls will have a dough and a soft texture. the aromatic zscml bread will have a bulk density which means that the upper limit is preferably above 420 g / l. Dumplings made from such heavy rolls are too compact, too bulky and have no airy structure

When using more or less than said 1.5 to 2.5 parts by weight of skimmed milk powder, the dumplings made from such bread rolls have a dough or compact, massive and non-airy structure.

With respect to said 1.0 to 1.5 parts by weight of egg powder, it has been found that the aromatic roll bread has a bulk density and such roll bread balls are doughy and have a soft texture when the amount of egg powder exceeds said upper limit. If this amount is below the lower limit, the dumplings are gray and non-airy

-2HU 202086Β

The equipment required for the various steps of making the bread rolls according to the invention is the same as those used in the industrial production of bread and breadmaking flour, such as conventional mixing and kneading machines, baking ovens, grinders, drying and sieving equipment.

85-95 parts by weight of wheat flour, 2.3-33 parts by weight of spices including salt, 0.3-0.5 parts by weight of yeast, 1.5-2.5 parts by weight of skimmed milk powder, 1.0-1.5 parts by weight egg powder and 40 to 55 parts by weight of water are mixed and kneaded for a few minutes. Preferably, the dough is then allowed to rise for 10-30 minutes at 25-30 ° C, divided into small portions and allowed to rise at 23-35 ° C for 20-40 minutes.

Baking the dough is preferably carried out in an oven at 50 to 70 ° C for 50-70 minutes, when the temperature of the bread measured in the kernel is 85-95 ° C. The bread is then allowed to cool for 2-4 hours, i.e. until the bread temperature reaches 30-45 ° C. The bread is then sliced, preferably slices 10-20 mm thick, and coke lengths 8-15 mm.

Drying is carried out in an oven until the water content of the crushed bread is preferably 3-8% by weight.

The dried bread pieces are sieved, and the grinding is continued until more than 70% of the particles have a size of 3-9 mm. In this part of the process, particles larger than 9 mm are preferably returned to the crusher, and particles smaller than 3 mm are added, at least in part, to the dough during the dough preparation phase.

The bread rolls of the present invention are suitable for making bun dumplings as well as for cooking bag buns, which after placing in cold water, cooking, sudden cooling and cutting the baking bag have all the features such as traditional buns made by housewives, such as loose but structure. It is characterized by a relatively fast water uptake, which allows the scoop to be cooked immediately after being immersed in cold water.

The process of the invention is illustrated by the following embodiment.

Example

For pasta do the following components

mixing It has an extraction rate of 71% wheat flour Extraction rate 82% 135.00 kg wheat flour Deliciously recycled from the aromatic parts 135.00 kg particles 30,00kg Cooking Yeast suspension (2/5 6.17 kg water, 3/5 yeast) 2.00 kg SMP 6.43 kg egg powder Onion powder, nutmeg, parsley, marjoram, 4.39 kg white pepper, total 3.24 kg

Water 140.00 kg

The composition of the spice mixture is as follows (by weight): onion powder: 62.20%; nutmeg: 23.70%; parsley: 10.50%; marjoram: 0.95%; white pepper: 2.65%.

This mixture was kneaded at room temperature for 17 minutes. Then leave at 35 ° C for 30 minutes. The prepared dough is divided into portions, or 900 g of bread is formed and the dough is raised at 28 ° C for 25 minutes.

The resulting portions are baked in an oven at 325 ° C for 1 hour while the core bread temperature is 90 ° C. The bread is then allowed to cool for 3 hours at room temperature until the temperature reaches 40 ° C.

The bread is sliced by first making slices 15 mm thick and then cutting the slices 12 mm into the slices. The cubes were dried in a conveyor belt dryer with air at 80 ° C to 4% by weight moisture

The dried cubes are minced using a 12 mm grid shredder and the crushed cubes are sieved; the milling is continued until more than 70% of the particles are no larger than 3 mm. The cube particles larger than 10 mm are then returned to the chopper while a portion of the screened particles smaller than 3 mm are added to the starting mixture.

The particle size distribution of the aromatized bread rolls for bread rolls is as follows;

size size (Mm) Crowd% (quantity) 12 1.1 9 4.3 6 27.0 3 55.2 2 12.3

This aromatic roll is preferably packaged in cooking bags. Prepare rolls for consumption by placing the baking bag filled with aromatized rolls in a container filled with cold, lightly salted water. cool The baking bag is teared or cut with scissors at the marked location Dumplings ready to serve Dumplings have all the valuable qualities that traditional housewife buns make; particularly with a loose but continuous structure.

Claims (2)

PATENT CLAIMS 1. A process for making dry, flaked, aromatic rolls suitable for making rolls of bread Which contains all the ingredients needed to make the dumplings, αζζα / characterized in that the pasta containing all the ingredients is prepared by making 85-95 parts by weight of wheat flour, 2,33,5 parts by weight of spice - 0,3- 0.5 parts by weight of yeast, 1.5-2.5 parts by weight of skimmed milk powder, 1.0-1.5 parts by weight of egg powder and 40-55 parts by weight of water are kneaded and the mass is raised for 1030 minutes at 25-35 ° C in known manner divide and raise for 20-40 minutes at 25-35 ° C, then bake the dough for 50-70 minutes at 200-350 ° C, cool the baked bread to 30-45 ° C, then cut into pieces, 3-8% by weight. dried to moisture, the dry pieces are comminuted and sieved so that more than 70% by weight of the particles 5 are 3 to 9 mm in size. Process according to claim 1, characterized in that wheat flour or wheat flour mixture having an extraction rate of 60-95% is used, and optionally the fine grain particles obtained during the sieving are recycled to the wheat flour.