IE60989B1 - Baked goods and method of manufacturing same - Google Patents

Abstract

Bakery product containing sugar, roughage, flour and/or other starch components, egg powder and fat components, based on an aqueous sugar solution, where the bakery product described is obtainable by the production steps (a) to (d) mentioned in the main claim.

Description

The invention relates to a method of producing baked goods from (i) an aqueous sugar solution, (ii) starch components comprising flour and optionally wheat bran, (iii) egg powder and (iv) fat components, as well as baked goods produced by such a method.

The invention relates particularly but not exclusively to a process for producing so-called Viennese Mass on a large-scale industrial basis .

In common practice, Viennese Mass is industrially produced in a process where, initially, sugar is IQ dissolved in water and the aqueous sugar solution thus obtained is used to dissolve the protein-containing ingredients particularly egg powders. The mass thus obtained is then mixed with the fat or the shortening as well as with the flour. This process requires relatively long mixing periods of some 5 minutes at temperatures between 30 and 35°C in order to get the sugar dissolved in the water. Then the admixture of protein carriers such as egg powders requires another stirring period of some 10 minutes whereupon the additional ingredients such as fats, wheat flour, Lactovit are admixed with the mass and the whole dough is kneaded again for another 10 to 15 minutes. This way a total stirring time of at least 25 minutes is required.

One disadvantage of this process is that flour and other starch components will absorb quite an amount of water when being mixed and thus make it difficult for the resulting dough to be kneaded thoroughly. More recently, nutritional considerations have made it desirable to enrich baked goods with ingredients such as wheat bran. Wheat bran, however, is especially inclined to absorb any water present in large quantities only to release it rather slowly in the subsequent baking process.

Wheat bran furthermore contains lipolytic enzymes which normally precludes such bran from being used in connection with fat-containing baked goods such as “'Viennese Mass’5. It is necessary, therefore, to eliminate to a considerable degree the water adsorption of the wheat bran in order to eliminate also the bran's lipolytic activity.

It is the object of the present invention to make available baked goods produced by means of a process requiring significantly less stirring/kneading periods than in known processes.

The invention provides a method of producing baked goods from (i) an aqueous sugar solution, (ii) starch components comprising flour and optionally wheat bran, (iii) egg powder and (iv) fat components, by means of the following sequence of production steps: (a) Preparation of a solution of water, sugar and salt; (b) Dry prefixing of said starch components, egg powder, raising agents and flavouring materials, (c) Addition of the premix from (b) to the solution from (a) while, at the same time, adding the fat components with constant stirring until a homogeneous dough is obtained, and (c) baking the dough at from 150 to 220'C to provide a baked product having a residual moisture content of from 18% to 22% ty weight.

In the case in which wheat bran is utilised as a starch component, the sequence of production steps in the above process reduces the lipolytic activity of the bran and prevents it taking up too much water.

In step (a) the sugar and ccraaon salt are dissolved in the amount of water needed for the dough by stirring for 5 minutes, preferably at a temperature of 40°C.

In contrast to the production steps used heretofore the method of the invention specifies the dry premixture of the flour and the other possible starch components, the egg powder, the raising agent and the flavouring materials. Production step (c) requires this dry premix to be admixed to the solution obtained under production step (a) while, at the same time, stirring the fat components into the mixture. Said stirring is continued until a homogeneous dough is obtained. Tnis stirring, as a rule, will require periods of 10 to 15 minutes at a preferred temperature of from 30 to 35°C.

The homogeneous dough thus obtained is then placed on a baking plate and, in production step (d), baked to finish at temperatures of from 150°C to 220°C until a residual water content of 18 to 22% - preferably 18% to i‘ % by weight. It is recommended to carry out this baking process by means of having the dough pass through at least one and up to four different temperature zones.

It is preferred to substitute part of the flour content by wheat bran. The wheat bran is preferably toasted wheat bran. The proportion of wheat bran may go up to nearly 100%; the preferred range is from 30¾ to 80% and especially preferred is a share of 50% by weight.

The additional components admixed in production step (b) include raising agents and flavouring substances, and optionally auxiliary materials e.g. Colco, Mutex. Lactovit (all of which are brand names for well known materials). The fat components to be admixed may consist of shortenings commonly used in baking or butter.

Especially suitable are liquid fats i.e. peanut oil in particular.

The egg powder especially suitable is whole egg powder which may be enriched by a share of egg yolk powder ii desired.

The finished baked product contains a residual moisture of from 18% to 22% by weight; preferred is a range from 18% to 20% and especially preferred a content of about 19%. It typically shows a water activity of from 0.5 tc 0.0 and yet possesses an extended shelf life from 50 up to 90 days without any preservatives being added. s The following example describes the invention but is not intended to limit the scope of this application.

Example of practical execution Production step (a) : The shares by weight of sugar, water and salt are introduced into the dissolving vessel. Said vessel is double-walled, heatable by means of 801-type water heater and fitted with a stirring apparatus. All elements of this equipment consist of stainless V2A-type steel. The ingredients mentioned before are heated under stirring to a temperature of up to 40°C until sugar and salt have been completely dissolved.

Such solution may also be prepared in advance as stock for subsequent mixing.

The quantity of this solution prescribed by the recipe is then pumped into the actual mixing vessel. This mixing vessel is also double-walled, heatable with 801-type water heater, fitted with a planetary paddle mixer and made entirely from stainless steel including all input and output pipes. The planetary paddle mixer may be set at two different speeds, i.e. a) 35/87.5 RPM and b) 70/175 RPM, respectively.

Production step (b): The powdered dry ingredients such as flour, egg yolk powder, whole egg powder, toasted wheat bran. (Cruschello medio), Lactovit, rye malt powder, baking powder, ammonium carbonate and vanillin are premixed without any liquids.

Production step (c): r The dry premix obtained in production step (b) is then p stirred into the solution prepared in production step (a). Immediately after the dry components are added there will also be the admixture of the weight-defined portions of Colco, Nutex and orange essence; the entire dough is continued to be kneaded by means of the planetary paddle mixer until a smooth and lump-free mixture is obtained. At the same time the fat components i.e. preferably peanut oil are admixed. The stirring period, of this production step takes about 10 to 15 minutes.

The stirring is set at a suitable speed to avoid the forming of lumps. The temperature of the mixed dough thus obtained, will be about 32°C +/- 2°C. Said temperature is the accumulated result of the temperature of the solution prepared at production step (a) and of the temperature of the ingredients admixed at production step (c). Depending on the temperature of these ingredients the final temperature of the dough is determined by means of the solution temperature from step (a). Minor adjustments may be achieved with the help of the indirect heating system of the mixing vessel.

Production step id); The dough thus obtained has a specific gravity between Λ 0.95 and 1.10 and is subsequently pumped into the buffer vessel in front of the baking oven. This buffer vessel £ is of identical design as the mixing vessel but is fitted with a slower mixing paddle which keeps the dough in motion. Here again the temperature is kept at 32°C. fi The technical specifications of the finished baked product thus obtained are shown in the table hereunder: Table of Specifications Features Viennese Mass Viennese Mass baked to finish before baking pH-value 7.0 7.3 7.3 - 7.7 water content 39.0% - 42.0% 18.0% - 20.0% Prot e in (total) 6.0% - 7.0% 6.5% - 8.5% Fat (total) 14.0% - 16.0% 16.0% - 18.0% 10 Viscosity 351 * 2.5M - 3.6M N.A. Viscosity 251 * 3.7M - 4.2M N. A. AW-value 0.92 - 0.95 0.75 - 0.80 Density 0.99 4-/-0.02 Saccharose 15.0 - 17.0% 15 Penetrometrics N X « £1 6 0.4 - 0.7 mm Inerts N X 3.5% Note: * Brookfield spindle RV6; speed 50 #7? Penetromet rie SUR - PNR 8 test stamp Total weight 215 g (Deutsche Prufvorschrift 18.242.1)

Claims (15)

CLAIMS :

1. A method oc producing baked goods from (i) an aqueous sugar solution, (ii) starch components comprising flour and optionally wheat bran, (iii) egg powder and (iv) fat components, by means cf che following 5 sequence of production steps: (a) Preparation of & solution of water, sugar and salt; (b) Dry premix ing of said starch components, egg powder, raising agents and flavouring materials, (c) Addition of the premix from (b) to the solution fron (a) LO while, at the same time, adding the fat components with constant stirring until a homogeneous dough is obtained, and (d) baking the dough at from 150' to 220‘C to provide a baited product having a residual moisture content of from 18% to 5 22¾ by weight.

2. A method according to Claim 1 wherein feasted wheat bran is used as one of said starch components»

3. » A method according to Claim 1 or Claim 2 wherein the starch components contain wheat bran in a proportion of 30 tc 80% by 3 weight.

4. » A method according to any preceding claim wherein the egg powder consists of whole egg powder and optionally egg yolk powder,

5. , A method according to any one of Claims 1 to 4 wherein additional process materials and flavouring ingredients are added ac production step (c).

6. A method according to Claim 5 wherein Colco comprising rronoand di- glyceride emulsifier (Ξ471), Mutex comprising palm-tree oil and Lactovit comprising powdered milk protein are added at production step (c).

7. A method according to any one of Claims 1 to 6 wherein the fat components added are in a liquid state.

8. A method according to Claim 7 wherein peanut oil is added ' as a said fat component. 5

9. A method according to any one of Claims 1 to 8 wherein said residual moisture content is from 18 to 20¾ by weight.

10. A method according to any one of Claims 1 to 9 wherein the solution of step (a) is stirred tor about five minutes end the stirring period of step (c) is from 10 to 15 minutes. 10

11. A method according to any one of Claims 1 to 10 wherein the temperature is maintained in step (a) at about 40°C end at production step (c) from 30 to 35°C.

12. A method according to any one of Claims 1 to 11 wherein the bake-to-finish precess of step (d) is carried cut in two separate zones 15 the temperatures of which are 150° to 210 a C and 220“C, respectively.

13. A method according to any of claims 1 to 11 comprising the further steps of cutting the baked product into strips and applying filling creme to said strips.

14. A method according to Claim l r of producing 2 θ baked goods substantially as hereinbefore described with particular reference to the example.

15. Baked goods when produced by a method as claimed in any one of Claims 1 to 14.