IMPROVED PASTRY PRODUCTS WITH MINERALS
BACKGROUND AND SUMMARY OF THE INVENTION In the conventional production of wheat flour by milling, it is first subjected to a mixture of selected wheat for cleaning before actually grinding it. It adds 2 to 2 and a half percent of humidity, and follows a rest period of 8 to 20 hours. Commercial wheat always contains small percentages of polluting materials, such as grass seeds, mixed cereals, dirt, and so on. Different methods and conventional devices are used to effect the removal of this strange matter, such as magnetic separators to remove iron and steel objects. Once the wheat seeds have been cleaned and conditioned, they are ready to grind. The wheat conditioning process is significant for the entire milling and baking process. The cleaned and conditioned wheat is subjected to a series of conventional milling operations, wherein the first five or six sets of rollers exert a crushing and shearing action. Known as the "rupture system" and designed primarily to cause a long-range separation of the hard bran from the brittle endosperm, this part of the grinding process is carried out on corrugated iron rollers, called "break rollers", which rotate in opposite directions at different speeds. Each successive set of rollers takes the supply from the previous one, after the appropriate separation, in such a way that they operate in series instead of in parallel. Proceeding from the first to the fifth or sixth set of break rollers, the corrugations of the rollers become thinner and the position of the rollers is progressively closed. The crushed material, called "supply", passes after each break, first to a sieve or sieve equipped with a series of thick sieves inclined at the top, and progressively finer sieves, which are vibrated. Here, the separation of the supply proceeds up to three general classes of material according to the size: the thickest fragments, retained on the upper sieves and transported subsequent to the second rupture; the granular particles of average size that comprise primarily endosperm and called the "mediums"; and the finest material that passes through the lower sieves of fine silk and called "rupture flour". The same process is repeated in the following breaks, producing flour, medium, and thicker particles progressively smaller. The supply going to each successive break contains less and less endosperm, until after the fifth or sixth break in which the remaining material is mostly composed of bran flakes. After the purification, the medians collected from each of the previous stages are gradually milled into flour between smooth rollers, called reduction rollers. This involves a series of reduction processes where, as in the case of breaking, the smooth rolls are progressively closed more in each successive roll set. Each reduction subjects the mediums to a crushing and rubbing action that produces finer mediums and flour, and loosens the adhering bran flakes. Each resulting supply passes through a sieve, which separates the fine flour, the reduced medium, and the larger bran fragments. The remaining medians are again graded according to size, purified, and transported to the following reduction rollers. The reductions are repeated until finally most of the endosperm has been converted to flour, and the bran is separated by the sieves. These series of ruptures and reductions give rise to many streams of flour, which can be numbered in as many as 30 in modern mills. Therefore, each rupture produces flour, such as the flour of the first rupture, flour of the second rupture, etcetera, and in turn, each reduction produces mediums and flours. These currents, when derived from different portions of the endosperm and varying in their refining, differ in protein content, ash content, purity (absence of bran material), and so on. Beginning with the first separation of the more highly refined mediums, the flour progressively contains more bran and germ impurities in each successive reduction. The general trends in the average composition of different streams of mills as they progress from the front to the back of the mill, are indicated by the data in the following table compiled by Geddes: CHEMICAL COMPOSITION OF CERTAIN MILL CURRENTS AND
BYPRODUCTS OBTAINED IN THE WHEAT MILLING
Product Moisture N Total Fat Fiber Ash Sugars%%%%% Total% Wheat and mill products Wheat 10.3 2.05 2.1 - 1.73 2.5
First flour 11.5 1.82 1.0 0.2 0.40 1.3 patent First clear flour 11.0 2.13 1.7 0.2 0.81 1.8
Second clear flour 10.4 2.33 2.0 0.3 1.34 2.1
Red rest 9.2 2.87 5.4 2.4 3.15 6.4 Saved 8.8 2.33 4.1 10.8 6.38 5.4
Shorts 8.9 2.47 5.2 8.4 4.10 6.0
Germ 8.5 4.84 11.9 1.8 4.80 15.1
Flour streams Flour of the first 11.8 1.91 1.1 0.2 0.66 1.4 Rupture Flour of the second 11.3 1.99 1.4 0.1 0.56 1.3 Rupture Flour of the third 11.5 2.08 1.4 0.1 0.49 1.4 Rupture Flour of the fourth 11.2 2.29 2.2 0.1 0.64 1.5 Rupture Flour of the fifth 11.0 2.35 2.6 0.1 1.03 1.6 rupture First flour of 11.5 1.80 1.0 0.1 0.36 1.2 medium Third flour of 11.1 1.80 1.1 0.1 0.38 1.4 medium Fifth flour of 10.7 1.89 0.9 0.1 0.44 1.5 medium Seventh flour of 11.1 1.96 1.4 0.1 0.65 2.5 medium Ninth flour of 10.8 1.84 1.5 0.2 0.61 2.0 medium First residues of 9.8 2.57 5.4 4.4 3.67 4.3 purifier Depending on which streams of flour combine to produce the final product, different commercial grades of flour are obtained. If the currents are combined, a "direct flour" is obtained. Frequently, the most refined streams are kept separate and sold as "patent flours", while the remaining streams produce "clear flours". The most common types of commercial flours are "fantasy patent", which contains 40 to 60 percent of direct flour and the rest of patent flour; "short patent", with 60 to 80 percent; "average patent", with 80 to 90 percent; and "long or standard patent", with 90 to 95 percent of direct flour, and the rest of the flour patent. In the conventional production of confectionery products from wheat flour, it is not possible to add large amounts of dietary minerals, or other edible materials, to flour or dough, because the weight of these minerals or other materials will that the walls of the flour cells are collapsed during the fermentation process, so that, despite the existence of fermentation (usually yeast), the dough will not rise. That is, the minerals occupy space inside the cell, caused by the production of carbon dioxide during the fermentation process, and therefore, can cause an effective "collapse" of the cells. Although attempts have been made to increase the amount of dietary minerals by the use of chemical additives, such as calcium citrate, this can make the final product less desirable. In accordance with the present invention, a wheat flour, dough, and a method for producing a wheat flour and dough are provided, which greatly increase the flexibility of the type of confectionery products that may be produced. The confectionery products produced according to the invention can be produced without chemical additives
(different from the normal additives used in the milling and confectionery industry), and with an entirely natural and high quality taste and texture. The flour / dough according to the invention can retain at least 5 percent (for example, 5 to 12 percent) by weight of more free moisture than conventional flour / dough of a similar type, for example between about 30 and 70 percent by weight (and any narrower range of that wide range) of free moisture (ie, added moisture, not inherent in the flour), and many times more dietary minerals. For example, an additional 2 to 20 percent by weight may be provided
(and any narrower range within the wide range) of dietary mineral (such as any or more of calcium, folic acid, zinc, manganese, phosphorus, potassium, copper, selenium, and iron). For example, enough calcium can be added to the flour, with or without other minerals, to allow it to bake normal textured (or even better) bread, which provides approximately 50 to 200 percent of the recommended daily allowance (RDA) ( for adults) of calcium per slice of 32 grams, or by two slices (or other pieces) totaling 64 grams. Another advantage in accordance with the invention is that it effectively increases the capacity of the mill in correspondence with the percentage of the medians removed. In accordance with one aspect of the present invention, wheat flour is provided comprising or consisting essentially of about 50 to 95 percent direct flour, clear flour, rupture flour, and / or patent flour.; and from about 5 to 50 weight percent wheat medium. The flour may further comprise or consist essentially of about 2 to 20 additional percent by weight of dietary minerals, for example including from about 2 to 11 weight percent calcium. The flour may also include (in the form of dough) at least 5 percent (eg, 5 to 18 percent) more free moisture than is conventional, for example a total free moisture of about 60 to 70 percent (for example, from 61 to 68 percent) of the total weight of the dough [the mass made manually conventional has a free moisture content of about 54 to 55 percent, while the typical commercial machine dough with a free moisture content of up to about 60 percent]. The flour of the invention preferably comprises between about 15 and 45 weight percent mids, and more desirably between about 25 and 35 weight percent mids (eg, about 30 percent mids) , mixed with direct flour, or any type of patent flour (for example, between approximately 75 and 65 percent by weight of direct flour or patent). In accordance with another aspect of the present invention, there is provided a method for making a baked product, which comprises (or essentially consists of): (a) grinding wheat with a (conventional) breaking system to produce wheat flour. rupture and mediums, (b) grind at least some of the mediums from (a) with a (conventional) reduction system to produce clear and patent flour, (c) add from approximately 50 to 95 percent by weight of direct flour , bursting flour, clear flour, and / or flour patent from at least one of (a) and (b) to about 5 to 50 percent of wheat mediums to produce a first flour, (d) optionally add 2 to an additional 20 percent of dietary minerals and similar to the first flour, (e) add free moisture, confectionery ingredients, and termenter to the first flour to produce a dough, (f) ferment the dough, in such a way that the cells of the flour s stancialmente not collapse, in such a way that the dough rises, and (g) bake the dough to produce a confectionery product. The confectionery ingredients added in (e) typically include sugar (in any form), salt, oil or lard, whey, and / or other conventional ingredients. The method can be as described above, where (d) is practiced to add at least 2 percent additional weight of calcium to the flour. The method can also be as described above, wherein (d) it is practiced to add at least about the SO percent by total weight of at least two of the following: calcium, iron, zinc, iodine, manganese, phosphorus, selenium , fiber, chromium, copper, folic acid, and potassium. The method can also be as described above, where (a) is practiced to separate at least 5 percent of the medians from the first and second breaks (only); and where the medians separated in the first and second breaks (only) are used in the practice of (c). The method can also be as described above, wherein (c) is practiced to produce a first flour having about 15 to 45 weight percent mediums, and / or wherein (c) is practiced to produce a first flour having approximately 85 to 55 weight percent direct flour, and / or where (e) it is practiced to add at least an additional 30 weight percent (eg, 30 to 70 percent) of free humidity. The method can also be as described above, wherein (a) - (g) are practiced substantially without emulsifier, calcium citrate, or equivalent chemical additives, and where (c) is practiced using the medians from (a) or from (a) and (b). Also, (d) to (g) can be practiced to produce a pizza crust substantially without bubbles, or (d) to (g) can be practiced to produce bread having at least 50 percent of the recommended daily amount of calcium per slice of 32 grams, or at least 100 percent for two slices of 32 grams. The invention also comprises confectionery products produced by any of the methods described above. For example, the confectionery product may be bread having at least 50 percent (eg, from about 50 to 200 percent) of the recommended daily amount of calcium, and / or the other dietary minerals described above, by 32 gram slice; or the confectionery product may be pizza crust (because bubbles do not normally form in the dough according to the invention, i.e., it is substantially free of bubbles), or pastes. In accordance with another aspect of the invention, baked bread containing about 1,000 (eg, 1,000 to 1,300) milligrams of calcium, 20 (eg, 20 to 50) milligrams of iron, and 1,000 (by example, from 1,000 to 1,500) milligrams of dietary fiber, each for 64 grams of bread (for example, two thin slices). It is the primary object of the present invention to provide a new highly convenient flour, dough, confectionery products made from flour and dough, and a method for producing flour, dough, and confectionery products in accordance with the invention. This and other embodiments of the invention will become clear upon inspection of the detailed description, and from the appended claims. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a block diagram schematically showing the practice of an example method in accordance with the present invention for producing flour, dough, and / or confectionery products according to the invention. Figure 2 is a schematic perspective view of a confectionery product (bread) in accordance with the present invention. Figure 3 is a schematic perspective view of pizza crust (shown without the top additive for clarity of illustration) in accordance with the invention. DETAILED DESCRIPTION OF THE DRAWINGS Figure 1 is a schematic illustration of an exemplary method in accordance with the present invention. Warm wheat is fed in line 10 to a conventional rupture system 11 containing a plurality of sets of breaker rolls, each set having in sequence progressively narrower separations, as described above. Rupture flour is produced, as indicated in 12, by means of the rupture system 11 (including first break flour, second break flour, etc.), as well as medium (endosperm) 13, and bran 13a. At least some of the mediums 13 are fed in line 14 to a conventional reduction system 15, where a plurality of sets of reduction rolls are provided, with each set again having in sequence sequentially narrower separations between the rolls, as shown in FIG. described above, in the conventional system, producing bran as indicated in line 16, and flour as indicated in line 17. That is, medium flour is produced, which includes patent flour, as indicated in 18. The systems 11 , Desirably include associated conventional separation equipment (e.g., US Standards Sieve # 44-56), purification, and the like, as described above. According to the present invention, a final flour is produced from the medium flour 18 and / or the bursting flour 12, with the addition of minerals as indicated in 19. At least some of the medium 20, which pass to through a Standard Sieve of the United States # 44, which can be from the mediums 13 produced by the rupture system 11, but which can also be at least partly from the mediums from the reduction system 15, are provided as indicated by line 20, to a conventional mixer 21 (e.g., electric bowl or mixer), or the like, to produce a final flour. According to the present invention, there is an almost infinite variety of materials that can be added to produce the final flour in 21, including the addition of minerals such as calcium, zinc, phosphorus, potassium, iron, magnesium, selenium, copper, folic acid , or virtually any other dietary mineral, as well as vitamins, dietary fiber (of any conventional type), and other materials useful for good health or for improving taste (eg, ham, cheese, or other food products). Minerals can be added in any suitable conventional form, pure or compound (for example, calcium can be in the sulfate form). The percentage of medians in line 20 (which can be produced from wheat 10, or can be produced separately from another wheat and added as indicated in 20), preferably comprise between approximately 5 and 50 percent in weight of the final flour in the mixer 21, desirably between about 15 and 45 percent by weight, and preferably between about 25 and 35 percent by weight (eg, about 30 percent), and all the narrowest intervals within these wide ranges. The flour added to the mixer 21 can be direct flour, break flour, clear flour, patent flour, etc., including any particular type of any of these generic classifications of flour (eg, standard patent, or medium patent, etc.). Other types of flour (for example, rice flour) can also be added in 21, but wheat flour should comprise most of the flour used. In the milling process, which starts grinding the wheat seed in 11, the endosperm (medium) is extracted from the first and second ruptures, which contains small particles of bran, in the preferred embodiment of the invention, as illustrated in FIG. dotted line at 13b of Figure 1. When practiced, mediums removed at 13b (from only the first and second breaks) are what is added on line 20 to mixer 21. In this case, preferably substantially all mediums since the last ruptures (for example, third to sixth ruptures) 13, pass to the reduction system 15. This separation occurs in the sieves and using suction air (negative) in the purifiers. Some mediums (for example, from 5 to 25 percent) separate at this point. It has been proven that these separated medians contain a high level of strength, because they have not suffered from the high pressure of the roller mills and the high amounts of heat in the remaining milling process (ie, the rest of the system 11 and the system 15). These separated medians are separated and are normally stored in a separate tray before being fed in 20. The separated medians could be from 5 to 25 percent of the total medians produced. The remaining mediums will continue the grinding process (the rest of 11 and 15). In the remaining mediums, continuing in the milling process, the starch will suffer some damage caused by the roller mills. As yet another alternative, some of the medians from the first reductions in the system 15, can be used as all or part of the medians in line 20. See the dotted line 20a in Figure 1. Eventually, the final flour from the mixer 21 or similar, is processed to produce dough, adding ferments (such as yeast), conventional confectionery ingredients (e.g., sugar, salt, oil or larder, whey, etc.), and free moisture (usually water), as schematically indicated at 22 in Figure 1. What is schematically illustrated at 22, may provide two or more stages, and may include one or more conventional mixers, kneaders, or the like. The dough can be formed into loaves or other shapes at 22, or subsequent to the fermentation shown schematically at 23. The fermentation process indicated at 23 can be carried out simply by keeping the dough moist and at room temperature for a desired period of time, for example between 20 and 240 minutes. Due to the resistance provided by the medium aggregates at 20, the cells produced by the carbon dioxide during the fermentation process 23 do not collapse despite the presence of minerals, fiber, and / or other constituents. Finally, the dough that has been elevated is then baked in a conventional manner, as schematically indicated at 24 in Figure 1. Wheat in common cereals, such as Whaley, is characterized by a high carbohydrate content, which averages approximately 70 percent of the total grain; a relatively low protein content of the order of 9 to 15 percent, and a small amount of fat, fiber, minerals, and vitamins. Wheat carbohydrates are mainly starch and cellulose, with small amounts of sugar and protein. Proteins include glutelins, gliadins, glubulins, albumins, and proteases, of which the first two are predominant and account for the characteristic formation of gluten. Lipids or fats usually add up to 2 percent of whole wheat. Wheat contains a considerable number of mineral constituents that in total form the ash content of approximately 1.6 to 1.8 percent. The vitamins include a main number of vitamins of group B and E. Some starch damage is necessary, because sugar is produced and it will become food for the yeast during the fermentation process. 23. The "pure" stored medians 13b, which pass through US Standards Sieve # 44 / 56 are carefully separated, and subsequently re-joined in the process at 20, 21. The mediums 13b will give the necessary resistance to the cells during the fermentation period 23, to keep the cells together during the baking 24, despite the C02 release during period 23. Therefore, it is possible to bake a loaf of bread in another normal way (29), but containing extraordinary high desired levels of minerals, vitamins, fiber, and / or proteins, something that is not available in the market currently. For example, bread having at least about 1,000 milligrams of calcium (eg, 1,000 to 1,200 milligrams), 20 milligrams of iron (eg, 20 to 50) and 1,000 milligrams of dietary fiber (eg, from 1,000 to 1,500) in two slices (64 grams). Although any confectionery product containing wheat flour according to the invention can be provided, the pizza crust and bread are two particular confectionery products which are highly desirable and convenient according to the invention. For example, Figure 2 schematically illustrates a loaf of bread 29, and a slice 30 cut from the loaf 29, which can be produced in accordance with the invention. Figure 3 schematically illustrates pizza crust 32 (without top) that can be produced according to the invention. The non-limiting examples of the confectionery products that can be produced according to the invention are as follows: EXAMPLE 1 Wheat 10 was milled using a conventional burst system 11 and the reduction system 15. The medium ones of the first and second breaks 13b were separated and added to mixer 21, at about 30 weight percent, with about 70 weight percent direct flour. Also, an additional 3.68 weight percent (from the flour produced by the mediums and the direct flour) of calcium was added to the mixer 21. Free moisture was added by the amount of approximately the additional 65 percent of the combined weight of the medium and direct flour, in 22, along with yeast and other conventional confectionary ingredients (salt and sugar), to produce dough. After fermentation at 23, keeping the dough moist and at room temperature for about 60 minutes, the dough was shaped into a loaf of bread form, and then baked at 24 to produce the loaf 29. The 50-gram slice 30 of the Pan 29 had excellent normal flavor and texture (approximately 31.5 percent free moisture), and 184 percent of the recommended daily amount of calcium (which is currently 1.0 gram). EXAMPLE 2 Wheat 10 was milled using a conventional burst system 11 and reduction system 15. The first and second burst grinds 13b (which pass through US Standards Sieve # 44, and which have approximately 12.8 percent protein) were separated and added to the mixer 21, for example a conventional mixing bowl, at about 46 weight percent. About 54 weight percent conventional confectionery flour (approximately 13.2 percent protein) was also added to mixer 21. Also, approximately 11.7 weight percent additional calcium was added, approximately 0.05 percent by weight. iron weight, and approximately 4.65 percent fiber (white wheat). Therefore, the total composition of these ingredients in bowl 21 was: Calcium 10.0781% Iron 0.0447% Fiber 4.0000% Medium 40.000% Pastry flour 45.8772
The ingredients were mixed manually in the bowl 21 for approximately 5 minutes to produce a "first" flour. The first flour still in the bowl was then introduced (see 22 in Figure 1) about an additional 6 percent sugar, about 2 percent salt, about 2 percent whey, and about 37 percent yeast percent (all by weight). They were mixed for about 5 minutes to produce a dry pre-mass, which was then placed in a conventional three-speed Hobart 200 mixer (22 in the scheme of Figure 1). About 2 weight percent (of the first flour) of oil, and about 63 weight percent of free moisture in the form of water (at about 2.7 ° C) were added, and all the components were mixed to the speed # 1 for approximately 7 minutes, and speed # 2 for approximately 6 minutes. The temperature of the mass produced was approximately 24.4 ° C. The dough was left to rest on a table for about 15 minutes, but this was optional. The weight of the dough was 3,969 kilograms, and it was formed into 71/2 loaves, each of approximately 482 grams. The fermentation (23) then took place over a period of about 3.75 hours at a temperature of about 30 ° C to produce loaves of 12,065 centimeters high before baking. Baking (24) took place at approximately 176.6 ° C for about 25 minutes, to produce logs approximately 1.65 centimeters high with a light crust. When the bread was inspected and tested, the following results were obtained: Flavor - Excellent (scale 1 - 10) = 10 Color - Normal (scale 1 - 10) = 10 Flavor - Very good (scale 1 - 10) = 10 Appearance - Open cells (scale 1 - 10) = 9 Softness - Very light (scale 1 - 10) = 9 An analysis of the baked bread (29), found the following components for every 64 grams (two slices 30): Fiber 1344 mg / 64 gm Moisture 24192 mg / 64 gm Iron 32 mg / 64 gm Calcium 1101 mg / 64 gm In the above description, it should be understood that the given wide ranges also include all narrower intervals within broad ranges (for example, a Free moisture range of approximately 60 to 70 percent includes 61 to 68 percent, 62 to 65 percent, 61 to 66 percent, and so on). Although the invention has been described in relation to what is currently considered the most practical and preferred embodiment, it should be understood that the invention should not be limited to the modality disclosed, but on the contrary, it is intended to cover different modifications and equivalent configurations included. within the spirit and scope of the claims ad untas.