Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
  • A21D2/18—Carbohydrates
  • A21D2/181—Sugars or sugar alcohols
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

Definitions

• glass point is essentially determined by the high-molecular main ingredients such as starch and protein, which are hard and brittle at room temperature and water contents below approx. 5% by weight.
• Fracture-free deformation of wafers at room temperature is therefore only possible if a moderate and gentle moisture absorption achieves approximately the range from 1 to 20% by weight of water. After deformation, drying could return the crispy, brittle state to the new shape.
• a more manageable and therefore frequently used option for producing waffles and wafer-like thin-walled fine and long-life baked goods that can still be shaped after the baking step, for example by winding, rolling, pressing, punching, embossing, bending, folding or deep-drawing, is to use more Sugar content in the recipe of the baking masses and doughs, a long-known process.
• the simple process of baking a flat piece of waffle is combined with the possibility of plasticizing it at the baking temperature or just below it with the melted sugar portion and thus being able to easily be mechanically re-molded, but then allowing the sugar to solidify by simply and quickly cooling it down and thereby stabilizing the shape obtained.
• a brittle, hard product is also obtained, and these waffles, which consist essentially of a starch-sugar-protein mixture, are below the glass point at room temperature.
• the sugar content is mostly solidified as a glassy melt and therefore particularly crispy in texture.
• sugar-containing waffle types that are used today are rolled ice cream cones and hollow cakes (wafer rolls).
• the former often have a sugar content (sucrose and other sugars) of mostly 30 to 50% by weight, based on flour, but hollow cakes in the range from 60% by weight to over 100% by weight.
• EP 1 2588 B1 25-60% by weight, preferably 35-45% by weight.
• the deformability can also be achieved again by reheating the wafers to preferably 1 30 ° C. to 1 50 ° C.
• the exemplary embodiments used there show a sugar content (sucrose, syrup and invert sugar) of about 60% by weight, based on flour.
• non-sweet-tasting post-formed products of this type for example as spicy-savory nibbles with or without fillings in non-sweet flavors, such as with cheese, fish or meat flavors.
• non-sweet-tasting post-formed products of this type for example as spicy-savory nibbles with or without fillings in non-sweet flavors, such as with cheese, fish or meat flavors.
• reshaped waffles as containers or as carriers of texture and taste could make their contribution to a successful combination of crispy, hard wafers / delicate filling.
• the increased plasticizing effect of the two polyols can be used for a full or partial substitution of sucrose and other types of sugar. It makes sense to use less than approx. 0.5% by weight (based on flours and / or starches), since this will only substitute approx. 1 to 1.5% by weight of sugar.
• concentration upward is limited in many applications, such as the rolling of bags, wafer rolls or hollow slices, to an extent which is mostly below the ranges now customary for sugar (cf. the exemplary embodiments). However, higher concentrations can also be used for other deformation processes, such as the deep-drawing of such flour / starch-based edible products.
• the proportion of erythritol and / or xylitol, based on flour and / or starch is 1 0 to 55% by weight, preferably 1 2 to 55% by weight, in particular 1 3 to 50% by weight.
• This proportion is 20 to 55% by weight, preferably 22 to 55% by weight, in particular 25 to 50% by weight, in baking masses or doughs intended for the production of hollow slices, for the production of rolled Waffle bags are intended, 10 to 35 wt .-%, preferably 1 2 to 30 wt .-%, in particular 1 3 to 25 wt .-%, which are intended for the production of wafer rolls, 1 2 to 55 wt .-%, preferably 1 4 to 35% by weight, in particular 1 5 to 30% by weight, which are intended for the production of deep-drawn moldings, 15 to 55% by weight, preferably 16 to 40% by weight, in particular 18 to 35% by weight.
• sucrose is understood to mean all types of sugar previously used in wafer production, such as sucrose, other types of sugar (mono-, disaccharides), proportions of syrups (starch syrups, glucose syrups, fructose-containing syrups, molasses syrups, invert sugar, honey).
• Erythritol, 1, 2,3,4-tetrahydroxybutane, melting range 1 20 ° C - 1 26 ° C, is a white, crystalline powder, easily soluble in water. Its occurrence in fruits, mushrooms and yeasts is known.
• Today erythritol is preferably produced fermentatively from starch. Compared to sucrose, erythritol tastes only moderately sweet, approx. 65% by weight sweetness intensity as 1 0% by weight solution, in the solid state (in long-life baked goods) even less. The strongly negative heat of solution causes a pleasantly cool taste impression in the mouth.
• Erythritol is already approved as a food in Japan, but is expected in other countries. This polyol has only a low energy content usable for humans, about 10% by weight compared to sucrose. Erythritol is suitable for diabetics, is not cariogenic, is not hygroscopic and has hardly any laxative effect.
• EP 51 1 761 B1, EP 688502 A1 and EP 753262 A2 for example, use erythritol in instant fillings, creams or coatings for cakes and other baked goods.
• Xylitol 1, 2,3,4,5-pentahydroxypentane, CAS 87-99-0, melting range 92 ° C - 96 ° C, is a white, crystalline powder, easily soluble in water. It is found in fruits and vegetables. Xylitol tastes sweet, similarly intense as sucrose and, due to its strongly negative heat of solution, causes a pleasantly cool taste impression in the mouth.
• Xylitol is generally approved as a sweetener in food, an ADI value to limit the daily acceptable dose is not specified. A warning about a potentially laxative effect should only be declared for higher concentrations. Xylitol is also non-cariogenic or anti-cariogenic and is therefore widely used today in sugar-free sweets and chewing gums.
• the production of re-formable waffles or hollow cakes from sugar-containing baking masses is known technology with the following basic data, which also applies to the re-formable products produced with partial or full substitution by erythritol and / or xylitol.
• flours and / or starches and sugar are the main raw materials.
• wheat flour other flours and / or starches can also be used.
• sucrose In addition to or instead of sucrose, other types of sugar (mono-, disaccharides) as well as portions of syrups (starch syrups, glucose syrups, fructose-containing syrups, molasses syrups, invert sugar, honey) are sometimes used.
• sugar mono-, disaccharides
• syrups starch syrups, glucose syrups, fructose-containing syrups, molasses syrups, invert sugar, honey
• Sugar, types of sugar and syrups as well as various small components are initially dissolved or dispersed in water.
• the flour is then metered in and the whole is prepared into a homogeneous suspension of flour in a solution of the sugars (types).
• the baking mass is dosed in heated, divided baking tins or heated drums (hollow sticks) and baked at temperatures between 1 40 ° C and 230 ° C to a residual water content of a few% by weight, preferably less than 3% by weight.
• the baking time is generally between 40 seconds and 3 minutes.
• the hot baked product leaves the baking mold as a flat endless belt (hollow tipping) or as a flat piece and is immediately in a mold, for example by winding, rolling, deep-drawing, pressing, embossing, punching, bending, folding while still hot, if necessary in the reheated state , brought into a form, which is fixed on a subsequent short cooling section by solidification of the plasticizing sugar component - as long as it does not become plastically malleable again by becoming damp or heating up more.
• the reduced amount used means that the sweet taste disappears completely, with xylitol a very strong reduction. Only a partial replacement of sugar (s) with a correspondingly lower amount of erythritol or xylitol is possible.
• a combination with the known sugar substitutes or sweeteners is required in the recipe for the production of products that are equally sweet but completely sugar-free - with erythritol or xylitol instead of sugar.
• Erythritol By using erythritol it is now possible to produce significantly reduced-energy re-formable long-life baked goods. Erythritol can therefore act as a low-calorie filler.
• Durable baked goods with erythritol and / or xylitol are also suitable as diet products with regard to diabetic suitability and non- or anti-cariogenic effects.
• Thermoformed or stamped parts, etc. are manufactured or articles with different color additives are produced in different colors that are not affected by the usual brown tones of the caramelized sugar.
• the re-formable flat or band-like waffle pieces are accessible before or immediately after the re-shaping of an impregnation or coating with which, for example, their permeation or sealing behavior can be modified or their taste can be influenced.
• the use of erythritol and / or xylitol in concentrations of only a few percent (based on flours and / or starches) also has advantages for production, since the degree of sweetness of the product can be reduced in a targeted manner.
• the better plasticizing effect can reduce the water concentration required for a certain viscosity.
• the polyols less energy is consumed, the required baking time is shortened and the output is increased.
• the products have a diameter of approx. 65 mm and are approx. 80 mm high. These usually require a sugar addition of over 40 to 80% by weight (based on flours and / or starches), preferably 45 to 65% by weight and therefore taste intensely sweet (comparative recipe No. 41).

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Health & Medical Sciences (AREA)
• Molecular Biology (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Confectionery (AREA)
• Polysaccharides And Polysaccharide Derivatives (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Noodles (AREA)

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• 1999
  • 1999-07-26 BR BRPI9912143-3A patent/BR9912143B1/pt not_active IP Right Cessation
  • 1999-07-26 CA CA2338446A patent/CA2338446C/en not_active Expired - Fee Related
  • 1999-07-26 DE DE59911152T patent/DE59911152D1/de not_active Expired - Lifetime
  • 1999-07-26 ES ES99938044T patent/ES2235500T3/es not_active Expired - Lifetime
  • 1999-07-26 JP JP2000561833A patent/JP4377062B2/ja not_active Expired - Lifetime
  • 1999-07-26 MX MXPA01000857A patent/MXPA01000857A/es active IP Right Grant
  • 1999-07-26 AU AU52702/99A patent/AU5270299A/en not_active Abandoned
  • 1999-07-26 EP EP99938044A patent/EP1102541B1/de not_active Expired - Lifetime
  • 1999-07-26 AT AT99938044T patent/ATE282962T1/de active
  • 1999-07-26 WO PCT/AT1999/000186 patent/WO2000005966A1/de not_active Ceased
• 2001
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