DE10025376A1 - Optimized wheat flour - Google Patents
Optimized wheat flourInfo
- Publication number
- DE10025376A1 DE10025376A1 DE10025376A DE10025376A DE10025376A1 DE 10025376 A1 DE10025376 A1 DE 10025376A1 DE 10025376 A DE10025376 A DE 10025376A DE 10025376 A DE10025376 A DE 10025376A DE 10025376 A1 DE10025376 A1 DE 10025376A1
- Authority
- DE
- Germany
- Prior art keywords
- flour
- wheat
- lecithin
- dough
- malt
- Prior art date
- Legal status (The legal status 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 status listed.)
- Withdrawn
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 58
- 241000209140 Triticum Species 0.000 title claims abstract description 49
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 49
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 18
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 14
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 14
- 229940067606 lecithin Drugs 0.000 claims description 14
- 235000010445 lecithin Nutrition 0.000 claims description 14
- 239000000787 lecithin Substances 0.000 claims description 14
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 11
- 229960005070 ascorbic acid Drugs 0.000 claims description 9
- 235000010323 ascorbic acid Nutrition 0.000 claims description 9
- 239000011668 ascorbic acid Substances 0.000 claims description 9
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 5
- 235000018417 cysteine Nutrition 0.000 claims description 5
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- 235000015895 biscuits Nutrition 0.000 abstract description 4
- 235000014594 pastries Nutrition 0.000 abstract description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 1
- 244000303965 Cyamopsis psoralioides Species 0.000 description 1
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- TZCXTZWJZNENPQ-UHFFFAOYSA-L barium sulfate Chemical compound [Ba+2].[O-]S([O-])(=O)=O TZCXTZWJZNENPQ-UHFFFAOYSA-L 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 229960002433 cysteine Drugs 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- 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
- A21D2/16—Fatty acid esters
-
- 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
- A21D2/22—Ascorbic acid
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
-
- 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
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
-
- 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
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
Die Erfindung bezieht sich auf ein optimiertes Weizenmehl zur Herstellung von qualitativ hochwertigen Weizenkleingebäcken und hefegetriebenen feinen Backwaren nach dem Patentanspruch 1.The invention relates to an optimized wheat flour for the production of high quality wheat biscuits and yeast-raised fine baked goods according to claim 1.
Bei der Herstellung derartiger Backwaren in Backbetrieben ist es allgemein bekannt, ein Backmittel zu verwenden, das im Bäckereibetrieb dem Mehl beigemischt wird. Zu den üblichen Bestandteilen von Backmitteln gehören Diacetylweinessigsäure (DAWE), Monoglyceride, Sojamehl, Sojalecithin, Dextrose oder Zucker, Gluten, Guarmehl, Stabilisatoren Malzmehl, Enzyme, Ascorbinsäure, Cystein Cystin usw. Bezogen auf die Mehlmenge in Gew.-% beträgt der Anteil des Backmittels etwa 3 bis 5%. In the production of such baked goods in bakeries, it is generally known to use a baking agent that is added to the flour in the bakery. to Common ingredients in baking agents include diacetyl tartaric acid (DAWE), monoglycerides, soy flour, soy lecithin, dextrose or sugar, gluten, Guar flour, stabilizers malt flour, enzymes, ascorbic acid, cysteine, cystine, etc. Based on the amount of flour in% by weight, the proportion of baking agent is about 3 to 5%.
Das Mehl, Backmittel und sonstige Komponenten werden in einem separaten Arbeits gang in den Backbetrieben gemischt; dabei kann es zu Fehlern bei der Teigzu bereitung kommen. Diese Fehler resultieren in eine mehr oder weniger große Varia tionsbreite im Hinblick auf die Verarbeitungseigenschaften des Teiges und die Quali tät des Backprodukts aufgrund unterschiedlicher Mehlqualitäten.The flour, baking agent and other components are working in a separate one mixed course in the bakeries; this can lead to mistakes in the dough preparation come. These errors result in a more or less large varia tion range with regard to the processing properties of the dough and the quality nature of the baked product due to different flour qualities.
Das Mischen von Backmittel und Mehl in den Backbetrieben entfällt bei der Verwen dung sogenannter Fertigmehle. Diese enthalten alle wesentlichen Bestandteile, die für ein Gebäck notwendig sind. Die Fertigmehle haben jedoch den Ruf und somit den Nachteil, daß sie zur Uniformierung in der Gebäckherstellung führen. Bietet der Bäcker ein umfangreiches Backsortiment mit individuellen Spezialitäten, verzichtet er auf Fertigmehle.There is no need to mix baking agents and flour in the bakeries preparation of so-called ready-to-use flours. These contain all the essential ingredients for a pastry is necessary. However, the ready-made flours have a reputation and therefore the Disadvantage that they lead to uniformity in the production of baked goods. Does the He does without an extensive range of bakery products with individual specialties on ready-made flours.
Der Erfindung liegt die Aufgabe zugrunde, ein optimiertes Weizenmehl zu schaffen, das in den Backbetrieben sofort ohne weitere zusätzliche Behandlung für eine große Anzahl von Weizenkleingebäcken und für hefegetriebene feine Backwaren verwendet werden kann bei gleichzeitig hoher Qualität.The invention is based on the object of creating an optimized wheat flour, that in the bakeries immediately without further additional treatment for a large one Number of wheat biscuits and used for yeast-raised fine baked goods with high quality at the same time.
Diese Aufgabe wird durch die Merkmale des Patentanspruchs 1 gelöst. This object is achieved by the features of claim 1.
Das erfindungsgemäße Mehl wird aus unterschiedlichen Weizen ermahlen. Min destens 70% des Getreides stammt von einem Qualitätsweizen. Im Hinblick auf die Teigausbeute und das Volumen ist das Mehl vom Qualitätsweizen dem Mehl aus Normalweizen deutlich überlegen. Im Hinblick auf andere Eigenschaften, insbeson dere auf die Verarbeitungseignung, wie z. B. der Teigelastizität, ist Mehl aus Quali tätsweizen für sich genommen unbefriedigend. Daher wird zur Verbesserung der unzureichenden Eigenschaften dem Qualitätsweizen Normalweizen zugemischt, der im Hinblick auf diesen Aspekt insoweit günstigere Ergebnisse zeitigt. Es hat sich her ausgestellt, dass die Mischung von Qualitätsweizen und Normalweizen dann zu opti malen Ergebnissen führt, wenn der Anteil von Qualitätsweizen mindestens 70% und der von Normalweizen höchstens 30% beträgt und der Normalweizen aus verschie denen Sorten separat vermahlen folgende Eigenschaften aufweist: Teigausbeute zwischen 143 und 152, die Teilelastizität zwischen 55 und 80 und das Teigvolumen zwischen 630 und 680.The flour according to the invention is ground from different wheat. Min at least 70% of the grain comes from quality wheat. In terms of Dough yield and volume is the flour from the quality wheat the flour Clearly superior to normal wheat. With regard to other properties, in particular their suitability for processing, such as B. the elasticity of the dough, flour is made of quality active wheat in itself unsatisfactory. Therefore, to improve the Inadequate properties are added to the quality wheat normal wheat, which with regard to this aspect, it produces more favorable results. It has come from here issued that the mixture of quality wheat and normal wheat then becomes opti paint results when the proportion of quality wheat is at least 70% and that of normal wheat does not exceed 30% and that of normal wheat is different which types, ground separately, have the following properties: Dough yield between 143 and 152, the partial elasticity between 55 and 80 and the dough volume between 630 and 680.
Es ist ohne weiteres möglich, durch Vermahlung unterschiedlicher Qualitäts- und Normalweizensorten einer Ernte und durch anschließende Backversuche eine Mischung aus Qualitäts- und Normalweizen aufzufinden, welche den angegebenen Kriterien genügt. Es versteht sich, dass diese Versuche jedes Jahr erneut durchgeführt werden müssen, damit die angegebenen Bedingungen erreicht werden. Zwar führt ein solches Verfahren insoweit zu einem gewissen Mehraufwand auf Seiten der Mühle, der Gesamtaufwand für die Erstellung des Weizenmehls und ihrer Anwendung wird jedoch deutlich verringert. Denn zur Verwendungseignung des erfindungsgemäßen Weizenmehls im gewünschten Umfang ist höchstens noch ein Anteil von 2% Back hilfsstoffen notwendig. Der Gesamtaufwand gegenüber der bisher einzusetzenden Menge an Backmitteln und Backhilfsmitteln ist daher deutlich verringert. Gleichwohl wird mit dem erfindungsgemäßen Weizenmehl eine hochwertige Backware erhalten, die herkömmlichen Backwaren mindestens gleichwertig. wenn nicht im Hinblick auf die Porung oder Rösche sogar überlegen ist.It is easily possible by grinding different quality and Normal wheat varieties from one harvest and, through subsequent baking trials, one Find a mix of quality and normal wheat which has the specified Criteria are sufficient. It goes without saying that these tests are repeated every year must be achieved in order for the specified conditions to be achieved. Although introduces such a process to the extent that a certain amount of additional work is required on the part of the mill, the total effort for the preparation of the wheat flour and its application becomes however, significantly reduced. Because for the suitability of use of the invention Wheat flour in the desired amount is a maximum of 2% baking auxiliary materials necessary. The total effort compared to the one to be used up to now The amount of baking agents and baking aids is therefore significantly reduced. Nevertheless a high-quality baked good is obtained with the wheat flour according to the invention, at least as good as conventional baked goods. if not in terms of the pore or rose is even superior.
Wie erkennbar, wird bei dem erfindungsgemäßen Weizenmehl ein synergistischer Effekt durch die Verwendung von verschiedenen Weizensorten und optimierten Back rohstoffen erzielt. Dabei wird in höchstem Maße das "natürliche Backleistungspoten tial" der Getreidemischung ausgenutzt.As can be seen, the wheat flour according to the invention becomes a synergistic one Effect through the use of different types of wheat and optimized baking raw materials achieved. The "natural baking performance potential" is used to the highest degree tial "of the grain mixture.
Der Mischprozess des erfindungsgemäßen Mehls mit den Backhilfsstoffen kann auf Seiten der Mühle erfolgen und mit Hilfe bekannter und geeigneter Misch- und Dosier verfahren durchgeführt werden, um die notwendige homogene Mischung zu erhalten.The mixing process of the flour according to the invention with the baking additives can be based on Pages of the mill are done and with the help of known and suitable mixing and dosing procedures can be carried out in order to obtain the necessary homogeneous mixture.
Um Leistungsschwankungen zu minimieren, kann das erfindungsgemäße Mehl vor der Einlagerung in eine Bereitstellungszelle intensiv geprallt werden. Dadurch wird ein Höchstmaß an Homogenität und Keimarmut sichergestellt. Eine solche Bearbei tung ist etwa in DE 196 00 971 C1 beschrieben. In order to minimize fluctuations in performance, the flour according to the invention can be used the storage in a staging cell are impacted intensively. This will a high degree of homogeneity and low germs are ensured. Such an edit device is described in DE 196 00 971 C1.
Die für die Produktpalette notwendigen Backhilfsstoffe umfassen nach einer Aus gestaltung der Erfindung DAWE, Lecithin oder Lecithinfraktionen, Malzmehl oder Malzmehlextrakt, Enzyme, Ascorbinsäure und Cystein.The baking additives required for the product range include after an Aus design of the invention DAWE, lecithin or lecithin fractions, malt flour or Malt flour extract, enzymes, ascorbic acid and cysteine.
Von manchen Verbrauchern wird die Verwendung "chemisch-synthetischer" Back hilfsstoffe abgelehnt. Es kann daher alternativ vorgesehen werden, folgende Back hilfsstoffe einzusetzen: Lecithin mit oder ohne Lecithinfraktionen, Malzmehl, Fett und Ascorbinsäure.Some consumers consider the use of "chemical-synthetic" baking supplies refused. It can therefore alternatively be provided the following back Use auxiliaries: lecithin with or without lecithin fractions, malt flour, fat and Ascorbic acid.
Mit dem erfindungsgemäßen Weizenmehl ist eine Reihe von Vorteilen verbunden:
A number of advantages are associated with the wheat flour according to the invention:
- 1. Das erfindungsgemäße Weizenmehl kann für eine breite Produktpalette an Wei zenkleingebäck und hefegetriebenen feinen Backwaren verwendet werden.1. The wheat flour according to the invention can be used for a wide range of products Small biscuits and yeast-raised fine baked goods can be used.
- 2. das erfindungsgemäße Weizenmehl sichert eine höchstmögliche Herstellsicherheit und Produktqualität sowie einen minimalen Keimgehalt.2. The wheat flour according to the invention ensures the highest possible manufacturing reliability and product quality as well as a minimal germ content.
- 3. Fehlerquellen in der Teigbereitung wegen des Mischens von Mehl und Backmittel können nicht auftreten.3. Sources of error in dough preparation due to mixing flour and baking agent cannot occur.
- 4. Die Produkte weisen eine geringste Ergebnistoleranz auf. 4. The products have the lowest tolerance for results.
- 5. Das Gebäckvolumen wird gegenüber herkömmlich hergestellten Produkten erhöht, etwa um 5 bis 10%.5. The volume of baked goods is increased compared to conventionally manufactured products, around 5 to 10%.
- 6. Erhöhte Wasseraufnahme um 0,5 bis 2,0%.6. Increased water absorption by 0.5 to 2.0%.
- 7. Erhöhte Gärtoleranz/Übergare um 10 bis 20%.7. Increased fermentation tolerance / over-proofing by 10 to 20%.
- 8. Längere Frischhaltung8. Longer freshness
- 9. Verkürzung der Arbeitsschritte in der Teigbereitungsphase.9. Shortening the work steps in the dough preparation phase.
- 10. Höchste Verarbeitungssicherheit auch nach dem Erntewechsel bei höchst möglicher Produktqualität.10. Highest processing security even after the crop change at highest possible product quality.
Nachstehend ein Beispiel für den Einsatz unterschiedlicher Weizensorten mit Anga ben zu den Teigeigenschaften des daraus gewonnenen Mehls: Below is an example of the use of different types of wheat with Anga Ben on the dough properties of the flour obtained from it:
wobei TA Teigausbeute, TE Teigerweichung und RMT der Rapid-Mix-Test (Volu men) bedeuten. Die Angaben sind in Gew.-%. Dies bezieht sich auch auf alle prozen tualen Angaben in der bisherigen Beschreibung. where TA dough yield, TE dough softening and RMT the rapid mix test (Volu men) mean. The data are in% by weight. This also applies to all percentages actual information in the previous description.
Nachstehend ein Rezepturbereich der Backhilfsstoffe für eine erfindungsgemäße Wei
zenmehlmischung:
Below is a range of recipes for baking additives for a wheat flour mixture according to the invention:
Nachstehend eine Rezeptur für Backhilfsstoffe des erfindungsgemäßen Weizenmehls
bei der Vermeidung chemisch-synthetischer Substanzen:
Below is a recipe for baking additives of the wheat flour according to the invention while avoiding chemical-synthetic substances:
Nachstehend ein Vergleich zwischen herkömmlichen Backmitteln für Weizenklein
gebäck und den Backhilfsstoffen eines erfindungsgemäßen Weizenmehls:
Below is a comparison between conventional baking agents for small wheat baked goods and the baking additives of a wheat flour according to the invention:
Aus dem für das erfindungsgemäße Weizenmehl angegebenen Anteil ergibt sich, dass die Backhilfsstoffe ca. 1,0 Gew.-% ausmachen.From the proportion specified for the wheat flour according to the invention it follows that the baking additives make up approx. 1.0% by weight.
Die Bestandteile zum herkömmlichen Backmittel sind nicht alle notwendig, sondern zumindest zum Teil fakultativ.The components of the conventional baking agent are not all necessary, but rather at least partially optional.
Claims (8)
mindestens 70% Anteil Qualitätsweizen, dessen Mehl folgende Eigenschaften aufweist:
at least 70% share of quality wheat, the flour of which has the following properties:
höchstens 2,0% Backhilfsstoffe. and
a maximum of 2.0% baking additives.
Lecithin/Lecithinfraktionen
Malzmehl oder Malzmehlextrakt
Fett
Ascorbinsäure.5. Wheat flour according to claim 1 or 2, characterized in that the baking additives free of chemical-synthetic substances comprise:
Lecithin / lecithin fractions
Malt flour or malt flour extract
fat
Ascorbic acid.
Priority Applications (8)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE10025376A DE10025376A1 (en) | 2000-05-23 | 2000-05-23 | Optimized wheat flour |
| PL01364935A PL364935A1 (en) | 2000-05-23 | 2001-01-10 | Optimized wheat flour |
| CZ20023959A CZ20023959A3 (en) | 2000-05-23 | 2001-01-10 | Optimized wheat flour |
| EP01909598A EP1283677A1 (en) | 2000-05-23 | 2001-01-10 | Optimized wheat flour |
| HU0301931A HUP0301931A2 (en) | 2000-05-23 | 2001-01-10 | Optimized wheat flour |
| SI200120020A SI20901A (en) | 2000-05-23 | 2001-01-10 | Optimized wheat flour |
| PCT/EP2001/000226 WO2001089306A1 (en) | 2000-05-23 | 2001-01-10 | Optimized wheat flour |
| AU2001237284A AU2001237284A1 (en) | 2000-05-23 | 2001-01-10 | Optimized wheat flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE10025376A DE10025376A1 (en) | 2000-05-23 | 2000-05-23 | Optimized wheat flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE10025376A1 true DE10025376A1 (en) | 2001-12-06 |
Family
ID=7643160
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE10025376A Withdrawn DE10025376A1 (en) | 2000-05-23 | 2000-05-23 | Optimized wheat flour |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP1283677A1 (en) |
| AU (1) | AU2001237284A1 (en) |
| CZ (1) | CZ20023959A3 (en) |
| DE (1) | DE10025376A1 (en) |
| HU (1) | HUP0301931A2 (en) |
| PL (1) | PL364935A1 (en) |
| SI (1) | SI20901A (en) |
| WO (1) | WO2001089306A1 (en) |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2990285A (en) * | 1958-12-05 | 1961-06-27 | O'neal Annie Catherine | Composition containing sesame seeds and process for the utilization thereof |
| US4000330A (en) * | 1975-04-28 | 1976-12-28 | Central Soya Company, Inc. | Pasta product |
| DE3013348A1 (en) * | 1980-04-05 | 1981-10-08 | Paul Klein-Wolkersdorf Haberl | METHOD FOR PRODUCING BAKERY PRODUCTS |
| DE4443952C5 (en) * | 1994-12-09 | 2005-10-06 | Kunstmühle Reisgang Josef Scheller GmbH | Wheat flour mixture containing common wheat flour and a proportion of durum wheat flour and their use for bread baking |
| RU2138953C1 (en) * | 1998-09-21 | 1999-10-10 | Павленко Николай Евстафьевич | Biscuits "grechishnoye" |
-
2000
- 2000-05-23 DE DE10025376A patent/DE10025376A1/en not_active Withdrawn
-
2001
- 2001-01-10 SI SI200120020A patent/SI20901A/en not_active IP Right Cessation
- 2001-01-10 AU AU2001237284A patent/AU2001237284A1/en not_active Abandoned
- 2001-01-10 HU HU0301931A patent/HUP0301931A2/en unknown
- 2001-01-10 WO PCT/EP2001/000226 patent/WO2001089306A1/en not_active Ceased
- 2001-01-10 PL PL01364935A patent/PL364935A1/en unknown
- 2001-01-10 CZ CZ20023959A patent/CZ20023959A3/en unknown
- 2001-01-10 EP EP01909598A patent/EP1283677A1/en not_active Withdrawn
Non-Patent Citations (1)
| Title |
|---|
| Weiland,P.J.: Weizenmehl für feine Backwaren. In: Getreide, Mehl und Brot. 1976, H.3, S.76 * |
Also Published As
| Publication number | Publication date |
|---|---|
| SI20901A (en) | 2002-12-31 |
| CZ20023959A3 (en) | 2003-03-12 |
| PL364935A1 (en) | 2004-12-27 |
| HUP0301931A2 (en) | 2003-09-29 |
| EP1283677A1 (en) | 2003-02-19 |
| WO2001089306A1 (en) | 2001-11-29 |
| AU2001237284A1 (en) | 2001-12-03 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| OP8 | Request for examination as to paragraph 44 patent law | ||
| 8130 | Withdrawal |