NL8001058A - Bread and flour contg. rolled wheat rolled rye and gluten - giving food rising, good taste, and lasting freshness - Google Patents

Abstract

Bread prepd. froma flour contg. 35-72 (47-55) wt.% rolled wheat, 18-52 (30-40) wt.% rolled rye, 10-18 (11-15) wt.% gluten and opt. is not >2 wt.% hard bread powder, is claimed. The flour is also claimed. The bread rises well, and has a good bite and taste, and a pleasant smell. It stays fresh for several days. The bread can be baked satisfactorily in small or large bakeries. The gluten is pref. "living" wheat gluten powder. For the prodn. of hard rolls, the bread mix may contain is not >5 wt.% of hard bread powder. The active components of hard bread powder are esters of diacetyltartaric acid with vegetable fats and sugars. Various types of bread may be made, e.g. raisin bread, ginger bread, cheese/onion bread, and griddle bread.

Description

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Bread type or flour type.

The invention relates to a new bread type or flour type.

Bread types can be prepared from the various grains.

5 In the Western world, common bread is prepared from wheat and bread from rye (Bread science and technology, 1971, Y. Pomeranz, Ph.B. and J.A. Schellenberger, Ph.B.).

In developing countries, on the other hand, crops grown there are also used, such as casave, tender, tapioca 10 (Bread science and technology, 1971 »Pomeranz, Ph.D. and JA Schellenberger, Ph.B., Composite Plour Program, PAO, 1973 »Composite Plour Technology bibiography, TPI London, 1975) but certainly not from rye.

The bread made from wheat can be roughly divided into white bread and brown bread. The white bread differs from the brown bread in that bran is not present in the white bread. The amount of bran in the brown bread can vary (Misset - Bakkerswereld August 2, 1979 »Ρ · 12-15» About light and heavy brown bread) depending on the degree of grinding of the grain. The demand for bran-containing products has clearly increased in recent years, which is reflected, among other things, in an increased consumption of bran-containing bread.

Eye bread is usually prepared in another way.

It is possible to start from different types of rye flour, that is to say the rye grains, after thorough cleaning with the aid of air, magnets and sieves as well as by brushing and sanding, whether or not ground completely in different ways. A distinction is made between various methods of reduction.

Whole grain products with the whole bran and germ 30 - Crushed rye; the grain of rye is crushed into a flake between heavy crushing rollers.

- broken rye; the grain of rye is broken into roughly coarse pieces between roughly grinded milling rollers.

- sliced rye; the rye grain is cut into fine pieces in a cutting mill.

- Pain grind the rye grain becomes very rye flour by a hammer mill; finely ground - Scraped; the grain of rye is cut by means of millstones 80 0 1 0 58

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or rollers finely ground, with the bran parts clearly distinguished from the rest of the flour.

Non-wholemeal product: 5 - Rye flour; the grain of rye is reduced in several steps between millstones or rollers. After each comminution step, a grinding product is screened off, from which a specific type of flour can be composed from a certain milling, that is to say what percentage by weight of the rye grain is present in the flour as a flour body and as a bran part. As the grind increases, the flour darkens and contains more bran.

15 The lower the degree of dehydration, the more white and starchy the flour.

Extract: low - 60-70 wt.% White flour color 20 high flour content, in other words starchy high - 75-80 wt.% Dark flower color higher bran content 25 higher protein, mineral and vitamin content

Various types of condiments are known.

- Misset - Bakery World March 10, 1977 »P · 14-15

Rye bread from broken rye 30 - Misset - Bakkerswereld August 29, 1974? P10-11

On the German and Limburg tour - Misset - Bakkerswereld September 19, 1974 »P · 24-25

Rye bread from our own bakery - Bakkersvakblad, professional addition no. 11 »1 May 1942 35 Rye bread.

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These differ in "ingredients and" preparation.

In the so-called Brabant rye bread, for example, the rye flour is mixed with an amount of wheat flour, for example 25% by weight. This bread has a fairly stiff character. The Yeluwse 5 rye bread is based on broken rye, in which besides water only salt, possibly grain malt, is used. This bread has a fairly loose and sticky character.

There is a great need for fairly coarse-looking bread, which is nevertheless airy and has a good bite and taste.

A new bread was now found, which was prepared from flour containing 35-72% by weight of crushed wheat, 52-18% by weight of crushed rye and 10-18% by weight of wheat gluten powder. It has thus been found that it is possible to prepare a well-proofed bread with a good bite and good taste and pleasant odor. The bread obtained remains fresh for days. This long fresh impression is particularly surprising for a bread of the airy type, which generally ages quickly when no bread improvers in the form of fats and emulsifiers are used.

The processing of rye flakes or a mixture of rye flakes with wheat flakes, whether or not in the presence of vital (live) wheat gluten powder, into an airy bread has not yet been used. It is known that prepared crushed rye 25 is used to decorate whole wheat bread.

For obtaining the good result, the crushed rye (rye flakes) used is essential. Due to the rye flakes used, a long-lasting bread of good taste, pleasant odor and very good eating properties is obtained. The surprising results obtained in the test bakery were also achieved in various practical bakeries, i.e. in small, medium and large companies. These surprising results were to be expected on the basis of the prior art.

A particularly suitable composition of the flour is 47-55% by weight of crushed wheat, 30-40% by weight of crushed rye and 11-15% by weight of wheat gluten powder.

A particularly good taste is hereby obtained.

As wheat gluten, the so-called "live" wheat gluten powder is preferably used.

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The "breads" were highly regarded by test subjects, especially in terms of good taste and very long tenderness.

Naturally, the further bread preparation takes place in a manner customary in itself, using only yeast, salt and water. Torch, vinegar (preferably natural vinegar) can be added to obtain better cutability. This also achieves better mold protection.

A suitable recipe for the preparation of wheat / rye bread is starting from 100 wt. parts of flour 2 parts of table salt 2.6 parts of yeast 1 part of natural vinegar 68 parts of water.

15 First thoroughly mix the flour in the dough container.

Soak for 50 minutes with 60 parts of water.

Add and knead salt and vinegar.

- 1,000 strokes, then add residual water; then 800 strokes, then add yeast and finally 20 - 600 strokes.

Total kneading time consists of 2,400 strokes.

Dough temperature 24-27 ° C; 1st proof not more than 5 minutes; weighing 480 or 960 grams (470 and 940 g using hard bread powder); Round up or point up; .

bulbous or pointed rice 25-35 minutes (rising temperature); lay out or form; proof for 50-70 minutes. Proofer temperature 28-34 ° C, with a relative humidity of 75-85%} 30 tin size inside .26-28 cm; baking time 45-80 minutes; oven temperature 230-2i? 0OC; baking with little steam addition; bake with open slide for 10 minutes.

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For machine processing, an addition of 2% by weight of hard bread powder (based on the flour) may be desired for easier processing of the dough.

Various mixtures are commercially available under the name "hard bread powder1". The active ingredients are esters of diacetyi tartaric acid with vegetable fats and sugars.

An extensive range of bread was prepared on the basis of the flour according to the invention. Be mentioned

Raisin bread - with, for example, 25% by weight of raisins, based on the flour;

Ginger bread - with, for example, 20% by weight of chopped ginger, based on the flour;

Eaas / onion bread * - with 15 wt% matured grated cheese and 1 wt% onion powder, based on the flour; Preferably baked in casino form;

Floor or. plate bread - whether or not decorated with sesame seeds, and poppy seeds, bran, crushed wheat, crushed rye, wheat flour, rye flour, etc. 20 Small bread - in various variations.

Note: For the manufacture of this range, the ingredients listed above including hard bread powder were used.

Example I: 25 100 parts of flour consisting of 52.2 parts of wheat flakes 34.8 parts of rye flakes 13.0 parts of wheat gluten powder 2 parts of table salt 2.6 parts of yeast 30 1 parts of natural vinegar 68 parts by weight of water

The flour was first well mixed in the dough tub. 60 wt. parts of water were added and allowed to soak for 30 minutes.

The table salt and natural vinegar were then added and kneaded.

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Kneading 1,000 strokes, the rest of the water was added and then 800 strokes kneaded and the yeast added.

Finally 600 strokes were kneaded.

The total kneading time consisted of 2,400 strokes.

The dough was brought to 25-26 ° C and allowed to rise (1st proof) for 5 minutes at 26 ° C.

480 and $ 60 g doughs were weighed and bulged. The bulb lasted 30 minutes (temperature rising from 2 ° C to 28 ° C). The dough was made up, placed in baking tins with an inner size of 26 cm and placed in a proofer for 60 minutes. refrigerator compartment temperature 30-32 ° C, with a relative humidity of 75-85% · Then baked for 50 minutes at an oven temperature of 260 ° C, decreasing.

A small amount of steam was added during baking.

The last 10 minutes were baked with an open slide.

The bread was assessed according to the standards of the Vereniging Station voor Maalderij en Bakkerij in Wageningen, which are used for inspections of bread produced by members affiliated with voomoem-de Vereniging.

20 Bread assessment: Explanation of the valuation figures:

Capacity of the crust: 7

Form: 8 4 = unsatisfactory

Finish: 8 5 = moderate 25 Volume: 8 6 = just sufficient

Structure: 8 7 = more than sufficient

Color of the crumb: 7 8 = good 9 = very good

Example II: 100 parts by weight of flour 2 parts by weight of salt 2.6 parts by weight of yeast 1 part by weight of natural vinegar 2 parts by weight of hard bread powder 35 68 parts by weight of water 800 1 0 58 - 7 - «

The flour was mixed well in the dough bowl.

60 wt. parts of water were added and allowed to soak for 30 minutes. Then the table salt, the hard red powder and the natural vinegar were added and kneaded. After kneading 1,000 strokes, the rest of the water was added and then 800 strokes kneaded and the yeast added.

Finally 600 strokes were kneaded.

The total kneading time "consisted of 2,400 strokes.

The dough was brought to 25-26 ° C and left to rise for 5 minutes (1st proof) at 2 ° C.

Amounts of dough of 470 and 940 g. were weighed and highlighted.

The pointed wick lasted 30 minutes (temperature rising from 26 ° C to 28 ° C). The dough was formed, placed in baking tins with an inner diameter of 28 cm and kept in a proofer for 60 minutes.

Hares refrigerator temperature 30-32 ° C, with a relative humidity of 75-85%

Then baked for 50 minutes at an oven temperature of 260 ° C, decreasing. A small amount of steam was added during baking. The last 10 minutes were baked with an open slide.

The bread was assessed according to the standards mentioned in example I.

Bread rating:

Capacity of the crust: 8 25 Form: 8

Finish: 8

Volume: 8

Structure: 8

Color of the crumb: 7 Example III;

The raisin bread was prepared in the manner described in Example II with the ingredients listed there, it being understood that after the kneading has ended, per kg dough first 25 g of water (5% by weight) are turned through and then 150 g of raisins (+ 30 wt. %) 35 '. The bread was baked in casino form, both without decoration and with decoration by rolling through sesame seeds.

The bread was beautiful in appearance and had a very refined 3 times. 80 0 1 0 58 - 8 - *

Example 17:

gingerbread

The bread was prepared according to example II, with the proviso that after the kneading has ended, 100 g of drained chopped ginger (20% by weight) per kg of dough is turned. The bread was baked in casino form in connection with browning.

Partly due to the presence of the chopped ginger, the bread was full of flavor. The crumb structure was very regular.

Example V; 10 Cheese / onion bread

The preparation was carried out in the manner described in Example II, with the proviso that after the kneading has ended, per g dough 75 g grated aged cheese (15 wt%), 5 g onion powder (1 wt%), 30 g water (6 wt%) were run. The bread was baked in casino-15 form due to browning. The bread had high ratings.

Example VI;

Zlein bread

The small bread was baked in the manner described in Example II, with the proviso that after finishing the kneading 20 g of yeast (4 wt.%), 50 g of water (10 wt.%), 20 g per kg of dough bread cream (4 wt%) were turned. The small bread was brought to a weighing weight of + 1800 g per 30 pieces.

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Claims (7)

1. Bread, characterized in that it is prepared from flour containing 35-72 wt.% Crushed wheat, 18-52 wt.% Crushed rye, 10-18 wt.% Gluten. 2. Bread according to claim 1, characterized in that it is prepared from flour containing 47-55% by weight of crushed wheat, 30-40% by weight of crushed rye, 11-15% by weight of gluten. Bread according to claim 1 or 2, characterized in that it is prepared from flour, which also contains at most 2% by weight of hard bread powder. Flour, characterized in that it contains 35-72 wt.% Crushed wheat 18-52 gw.% Crushed rye __ 10-18 wt.% Gluten 20 and at most 2 wt.% Hard bread powder. Flour according to claim 4, characterized in that it contains 47-55% by weight of crushed wheat, 30-40% by weight of crushed rye, 11-15% by weight of gluten and 25 at most 2% by weight of hard bread powder. Method for preparing bread, characterized in that flour according to claim 4 or 5 is made into dough and baked into bread. 800 1 0 58 -10— Fri - - "* ► Ui · *" · »* ^" O! M1 I 2 1 H-! \ 7. Bread mix, characterized in that it contains 35-72 wt.% Crushed wheat i -—— · «18-52 wt.% Crushed rye 10-18 wt.% Gluten 5 and at most 5 wt. .% hard bread powder. 800 ίο sa - / A, Dutch patent application no. 80.01058 vG / svg v t.n.v. Essanen flour B.V. in Normerveer, the Netherlands. AMENDMENT PAGE Page. 2, line 12: The word "grinding" is changed to "grinding". P. Hedgehog 4: The phrase "For the preparation of hard rolls, an addition of up to 5% by weight of hard bread powder (calculated on the flour) may be desired". I 2. fik • \ 80 0 1 0 58