WO2014085838A2 - Procédé de fabrication d'une masse de pâte pour des produits de boulangerie - Google Patents

Procédé de fabrication d'une masse de pâte pour des produits de boulangerie Download PDF

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Publication number
WO2014085838A2
WO2014085838A2 PCT/AT2013/050229 AT2013050229W WO2014085838A2 WO 2014085838 A2 WO2014085838 A2 WO 2014085838A2 AT 2013050229 W AT2013050229 W AT 2013050229W WO 2014085838 A2 WO2014085838 A2 WO 2014085838A2
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WO
WIPO (PCT)
Prior art keywords
dough
iii
temperature
carried out
grain
Prior art date
Application number
PCT/AT2013/050229
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German (de)
English (en)
Other versions
WO2014085838A3 (fr
Inventor
Gerhard Nowak
Original Assignee
Nowak Gerhard Ing
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nowak Gerhard Ing filed Critical Nowak Gerhard Ing
Publication of WO2014085838A2 publication Critical patent/WO2014085838A2/fr
Publication of WO2014085838A3 publication Critical patent/WO2014085838A3/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes

Definitions

  • the invention relates to a method for producing a dough mass for baked goods.
  • Bread is a staple that is ideally made from a dough of ground grain (whole wheat flour), water and other ingredients (e.g., leavening, salt seasoning, etc.). Unfortunately, this is misunderstood around the world and only the carbohydrate-rich ingredients (flour) are extracted and the bread made from it.
  • ground grain whole wheat flour
  • other ingredients e.g., leavening, salt seasoning, etc.
  • leavened bread and unleavened bread uses a raising agent, e.g. Yeast or sourdough. Sourdough may also be obtained by spontaneous acidification, e.g. by
  • Bacteria pass through and the dough gets a sour smell, or be prepared by adding so-called starter cultures to the dough, which already contain certain bacterial cultures. This becomes it for the human
  • UA 8959 (U) describes a process in which the grain is soaked at 30-42 ° C for 8-12 hours, after which the moisture is removed and germination occurs at 18-30 ° C for 8-10 hours.
  • RU 2 101 959 (Cl) the grain is treated with water at 15-20 ° C for 18-24 hours, followed by germination at 18-25 ° C for 22-26 hours.
  • WO 98/07325 AI takes place
  • the object of this invention is therefore to provide a simple method for producing a dough mass for baked goods.
  • a process comprising the steps of (i) soaking the grain, which is a cereal grain, (ii) grinding the grain to form a dough, and (iii) fretting the dough, wherein in step (i) soaking the grain is in water for 24-48 h, in step (iii) the dough is clipped in the absence of light and air supplied, until the temperature difference between dough and environment is about 5 ° C to 7 ° C and / or the dough volume has increased by about 50-80%, or 24-48 h takes place and step (iii) at a temperature of 10 ° C - 45 ° C and one
  • Humidity of 50% - 100% is performed.
  • each of steps (i) to (iii) may be carried out at a temperature of 10 ° C - 45 ° C and a humidity of 50% - 100%. This standardizes the steps, which are then all carried out in the same environment. It is no longer necessary to change the conditions between the individual steps. The advantages set out in the previous paragraph also apply if each of the three steps (i) to (iii) are carried out at a humidity of 50% - 100%.
  • step (iii) at a temperature of 10 ° C - 45 ° C and a
  • Humidity of 50% - 80% are performed. This represents the natural environment in the tropics. This high humidity causes a rapid fermentation of the dough.
  • each of steps (i) to (iii) may be carried out at a temperature of 10 ° C-45 ° C and a relative humidity of 50% -80%.
  • step (iii) may be carried out at a temperature of 32 ° C - 45 ° C. In this temperature range, a faster and better
  • Steps (i) to (iii) are carried out at a temperature of 32 ° C - 45 ° C. This will unify the steps, all in the same environment
  • step (iii) may be carried out at a temperature of 10 ° C.-35 ° C.
  • the dough in step (iii), the dough may be removed with exclusion of light and with air supplied until the temperature difference between the dough and the environment is about 5 ° C is up to 7 ° C and / or the dough volume has increased by about 50-80%, or for 24-48, preferably 26.5-48, h, and in step (iii), cereal flour in an amount of about 1 Wt .-% to about 15 wt .-%, based on the dough mass, are added and mixed well with the dough.
  • a preferred cereal flour is
  • each of steps (i) to (iii) may be carried out at a temperature of 10 ° C to 35 ° C carried out in step (iii), the dough of the dough with the exclusion of light and air supply until the
  • Temperature difference between dough and environment is about 5 ° C to 7 ° C and / or the dough volume about 50-80%
  • a preferred temperature range for this embodiment is 10 ° C - 32 ° C. Preference is given to about 6% by weight to about 15% by weight of flour.
  • Condensation can also lead to mold growth. Especially if the dough is allowed to stand for more than 24 hours.
  • a preferred cereal flour is wheat flour.
  • step (iii) may be carried out at a temperature of 10 ° C - 25 ° C
  • cereal flour in an amount of about 6% to about 15% by weight, based on the Dough, be added and mixed well with the dough.
  • Cereal flour promotes the fermentation of the dough and the added amount is at this temperature range
  • a preferred cereal flour is wheat flour.
  • each of steps (i) to (iii) may be carried out at a temperature of 10 ° C-25 ° C and in step (iii)
  • Corn flour promotes the fermentation of the dough, and the amount added at this temperature range is sufficient to start the fermentation so that a wholesome dough is formed. After about 24 hours, the dough starts to rise, and the fermentation is then advanced after another 12-18 hours that an optimal consistency for further use is achieved.
  • a preferred cereal flour is wheat flour.
  • step (iii) may be carried out at a temperature of 25 ° C - 35 ° C and in
  • Step (iii) adding cereal flour in an amount of about 1% to about 6% by weight, based on the dough mass, and mixing well with the dough.
  • Cereal flour to start the fermentation, which then provides a wholesome dough.
  • a preferred cereal flour is wheat flour.
  • a preferred temperature range for this embodiment is 25 ° C - 32 ° C.
  • Steps (i) to (iii) are carried out at a temperature of 25 ° C - 35 ° C and in step (iii) cereal flour in an amount of about 1 wt .-% to about 6 wt .-%, based on the dough , added and mixed well with the dough. This standardizes the steps, which are then all carried out in the same environment.
  • a relatively small amount of cornmeal is sufficient to start the fermentation, which then provides a wholesome dough. After about 24 hours, the dough starts to rise, and the fermentation is then advanced after another 12-18 hours that an optimal consistency for the baking process is reached.
  • a preferred cereal flour is wheat flour.
  • the design is 25 ° C - 32 ° C.
  • the grain may be wheat grain.
  • the method is particularly suitable for the production of wheat bread.
  • the method may comprise a step (iv) of baking the dough.
  • wholesome baked goods can be produced.
  • Another aspect of the invention relates to the use of the dough composition obtained by a method of the preceding paragraphs for producing a face mask.
  • the ingredients of the dough produced by the fermentation cause a positive, regenerating effect on the skin.
  • Another aspect of the invention relates to the use of the dough composition obtained by a process of the preceding paragraphs for the preparation of flour and / or milk based mixed products. The dough is thus the health and the
  • the bread resulting from the mixed product no longer has any unpleasant acid taste.
  • the dough mass may e.g. in pizza dough, bread dough, croissant and cake dough,
  • step (i) the grain which has a
  • Cereal grain is first soaked in fresh water for 24-48 hours, preferably 24-36 hours. Typically, 1 kg dry grain and 3 1 water are mixed, resulting in 1.6 kg of fermentation and 2.4 1 fermentation beverage. No fermentation occurs during retting
  • the soaking may also take place, for example, for 24-36 hours, for 25-35 hours, or for 28-32 hours.
  • soaking can be stopped. The water is removed and the soaked grain is crushed immediately. The environment must be dark but not hermetically sealed. This is important for leavening the bread later without baking soda or yeast and prevents overly sour taste.
  • Grain can be wheat,
  • the shredding can be done on a stone on which a round stone roller is pressed, or in any commercial blender, which is provided with a Nirosta cup for receiving wet or wet mass. After forming a very tough and extremely sticky mass is the crushing
  • medium-strength handshake can be compared.
  • step (iii) the dough is then kept in a container under the exclusion of light, for example for the next 24-48 hours, preferably 24-30 hours, until a temperature difference of, for example, 5-7 ° C, in some examples also 1-2 ° C, between the dough and the environment is reached and / or an expansion of the mass by about 50-80 vol .-%, in some
  • the dough should then be warmer than the environment by about 5 ° C to 7 ° C, in some examples also 1-2 ° C. Preferably, the dough should be warmer than the environment by about 6 ° C, in some instances also 1.8 ° C.
  • the fermentation process in the dough is the reason for the
  • step (iii) The whole fermentation process of step (iii) must be carried out in a temperature range of 10 ° C - 45 ° C and 50-100%
  • Humidity preferably 50-80% humidity or 70-100% humidity, and in the range of 10-45 ° C, preferably 32 ° C - 45 ° C, take place, conditions that occur naturally in the tropics even in a concrete house
  • Particularly preferred ranges are 32 ° C - 35 ° C and 32 ° C - 33 ° C.
  • 15 ° C - 18 ° C it is about 180 g and at 10 ° C - 15 ° C about 240 g.
  • step (iii) can be used as a face mask.
  • the ingredients formed have regenerating, revitalizing properties that have a positive effect on the facial skin.
  • other ingredients may have been added as needed. Parts of the mass to
  • ingredients are e.g. Salt, sugar, oil, thyme, vinegar, rosemary, basil, dried onion and other spices etc.
  • the dough can be used as a face mask.
  • the ingredients contained in it cause a recovery of the skin.
  • the batter mass can be used to make baked goods by directly baking after maturing.
  • Dough composition for the production of mixed products based on flour and / or milk are used.
  • dough dough can be used to make bread dough, croissant and
  • the whole procedure is designed to significantly improve health by supplying the human body with a maximum amount of fiber and digested minerals and vitamins. Especially for the aging or even the very young human organism (2-8 years old), it is then more likely to convert almost all the necessary ingredients of the food into energy and to use all the essential minerals and vitamins contained.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un procédé de fabrication d'une masse de pâte pour des produits de boulangerie. Ledit procédé comprend les étapes suivantes consistant à : (i) laisser tremper le grain qui est un grain de céréale ; (ii) moudre le grain, ce qui produit une pâte ; et (iii) laisser reposer la pâte. A l'étape (i), le grain trempe dans l'eau durant 24 à 48 h, à l'étape (iii) la pâte repose, à l'abri de la lumière mais avec un apport d'air, jusqu'à ce que la différence de température entre la pâte et l'air ambiant soit d'environ 5 °C à 7 °C et/ou que le volume de pâte ait augmenté d'environ 50 à 80 % ou cette étape dure 24 à 48 h et l'étape (iii) est effectuée à une température de 10 °C à 45 °C et avec une humidité de l'air de 50 % à 100 %.
PCT/AT2013/050229 2012-12-05 2013-11-28 Procédé de fabrication d'une masse de pâte pour des produits de boulangerie WO2014085838A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ATA1274/2012A AT513693B1 (de) 2012-12-05 2012-12-05 Verfahren zur Herstellung von Backwaren
ATA1274/2012 2012-12-05

Publications (2)

Publication Number Publication Date
WO2014085838A2 true WO2014085838A2 (fr) 2014-06-12
WO2014085838A3 WO2014085838A3 (fr) 2015-01-15

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/AT2013/050229 WO2014085838A2 (fr) 2012-12-05 2013-11-28 Procédé de fabrication d'une masse de pâte pour des produits de boulangerie

Country Status (2)

Country Link
AT (1) AT513693B1 (fr)
WO (1) WO2014085838A2 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
UA71777A (en) * 2003-12-17 2004-12-15 Olha Andriivna Gromenko Method of making a bread product "tonus"
DE10357433A1 (de) * 2003-12-09 2005-07-14 Kamps Brot- Und Backwaren Gmbh Verfahren zum Herstellen eines Getreidekeimzusatzes, insbesondere zur Verwendung bei der Backwarenherstellung, danach hergestellter Getreidekeimzusatz, Verfahren zum Herstellen eines Teiges zum Herstellen einer Backware unter Verwendung eines derartigen Getreidekeimzusatzes, Verfahren zum Herstellen einer Backware unter Verwendung eines derartigen Teiges und danach hergestellte Backware
RU2266654C1 (ru) * 2004-08-05 2005-12-27 Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия Способ приготовления хлеба из различных видов зерновых культур
RU2010117805A (ru) * 2010-05-06 2011-11-20 Государственное образовательное учреждение высшего профессионального образования "Московский государственный университет пищевых п Способ производства хлеба

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Publication number Priority date Publication date Assignee Title
RU2080067C1 (ru) * 1994-06-24 1997-05-27 Владимир Иванович Акиншин Способ производства зернового хлеба
RU2101959C1 (ru) * 1995-07-14 1998-01-20 Хоперская Ольга Анатольевна Способ производства бездрожжевого хлеба из пророщенного зерна пшеницы
RU2134974C1 (ru) * 1998-07-01 1999-08-27 Шайхиев Радик Альтафович Способ производства зернового хлеба
RU2196428C2 (ru) * 2000-09-11 2003-01-20 Какичева Светлана Юрьевна Способ производства зернового хлеба
KR20060033683A (ko) * 2004-10-14 2006-04-19 영농조합법인 한농복구회 발아통밀 식빵의 제조방법
US20120263824A1 (en) * 2011-04-13 2012-10-18 Roman Meal Company Baking mixes and processes for making the same

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10357433A1 (de) * 2003-12-09 2005-07-14 Kamps Brot- Und Backwaren Gmbh Verfahren zum Herstellen eines Getreidekeimzusatzes, insbesondere zur Verwendung bei der Backwarenherstellung, danach hergestellter Getreidekeimzusatz, Verfahren zum Herstellen eines Teiges zum Herstellen einer Backware unter Verwendung eines derartigen Getreidekeimzusatzes, Verfahren zum Herstellen einer Backware unter Verwendung eines derartigen Teiges und danach hergestellte Backware
UA71777A (en) * 2003-12-17 2004-12-15 Olha Andriivna Gromenko Method of making a bread product "tonus"
RU2266654C1 (ru) * 2004-08-05 2005-12-27 Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия Способ приготовления хлеба из различных видов зерновых культур
RU2010117805A (ru) * 2010-05-06 2011-11-20 Государственное образовательное учреждение высшего профессионального образования "Московский государственный университет пищевых п Способ производства хлеба

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DATABASE WPI Week 199806 Thomson Scientific, London, GB; AN 1998-061247 XP002721153, & RU 2 080 067 C1 (AKINSHIN V I) 27. Mai 1997 (1997-05-27) *
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P. MORRALL ET AL: "EFFECT OF GERMINATION TIME, TEMPERATURE AND MOISTURE ON MALTING OF SORGHUM", JOURNAL OF THE INSTITUTE OF BREWING, Bd. 92, Nr. 5, 10. September 1986 (1986-09-10), Seiten 439-445, XP055105323, ISSN: 0046-9750, DOI: 10.1002/j.2050-0416.1986.tb04437.x *

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Publication number Publication date
AT513693B1 (de) 2015-11-15
AT513693A1 (de) 2014-06-15
WO2014085838A3 (fr) 2015-01-15

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