DE1275491B - Process for improving the baking properties of flour or ground products - Google Patents

Description

FEDERAL REPUBLIC OF GERMANY GERMAN WWW PATENT OFFICE Int. Cl .:

A21d

EDITORIAL

German class: 2 c- 2/01

Number: 1275 491

File number: P 12 75 491.5-41 (E 23038)

Filing date: June 15, 1962

Opening day: August 22, 1968

Until a few years ago, it was permissible to chlorinate flour in almost all countries. Such chlorinated ones Flours were distinguished from non-chlorinated ones by their special baking properties from: through a higher yield in the baking process, through a higher carrying capacity of the pastry in relation to on fat and sugar, through a better carrying capacity with regard to raisins and other coarse additions for pastries, through better cutting ability, etc.

With the entry into force of the flour bleaching ordinance and the new version of the food law It is forbidden in the Federal Republic of Germany to chlorinate flour.

The invention now allows the production of a special flour, which in its baking technical Properties correspond to those of chlorinated flour, but not those of chlorination Has occurring harmful substances.

The invention is based on a combination of individual measures known per se, namely the high frequency treatment of flour or mill products (see British patent specification 661 461), the air sifting of the aforementioned products (cf. magazine "Die Mühle", 1957, issue 43, p. 556) and finally to the addition of acidic compounds such as organic acids (see Neumann - Pelshenke, "Brotgetreide und Brot", 1954, pp. 576/577 and 588/589).

According to the invention, the flour or the milled products are first subjected to an electrical high-frequency treatment of such intensity that the glue becomes short and weak and the diastatic enzymes are largely damaged, whereupon the material is subjected to an air classification at which the separation limit is between 15 and 25 my and the coarse, low-protein fraction obtained in this way is mixed with about 0.4% acidic, common flour additives. The high-frequency treatment makes the glue short and weak - that is, it loses its elasticity and the diastatic enzymes are partially or completely destroyed, so that the maltose number drops (Working Group on Grain Research: Standard Methods for Grain, Flour and Bread, Verlag Moritz Schäfer, Detmold, 1958). The high frequency energy to be used depends on the grain mixture from which the flour was milled. It is expediently in the order of 15 to 60 watt hours per kilogram. In the process, the treated flour reaches a temperature of process for improving the
baking properties of flour or
Milling products

Applicant:

Erich Eggebrecht,

2300 Kiel, Holtenauer Str. 127

about 60 to 100 ^° C. The energy can possibly be increased if a low field strength is used and if the treatment lasts longer.

The subsequent air sifting results in a low-protein fraction (e.g. 6% protein) as Baking flour, which differs from the exclusively high-frequency treated flour in that that the small starch grains of the flour and the free protein at least for the most part are separated.

The low-protein flour obtained in this way, its reduction in size due to the now approximate If the same starch grain size is uniform, such an amount of acidic reactants is now used Substances - e.g. B. tartaric acid, sodium hydrogen tartrate, primary calcium hydrogen phosphate etc. - to lower the pH of the flour, e.g. B. from 5.8 to 5.0. This will causes the coagulation force (viscosity) of the starch to be increased, and the protein at a lower level Temperature coagulates.

The essential effect of the method according to the invention is that the gelatinization curve of the starch is changed by the high frequency treatment as well as by the air sifting and the addition of acidic reacting substances so that the viscosity is significantly increased so that the maximum viscosity at higher temperatures is shifted (from 60 to 70 ⁰ C to about 80 ⁰ C) and that after reaching the maximum viscosity at 80 ° C, in contrast to German normal flours, there is only a slight decrease in viscosity. These properties, which have now been achieved, have the effect that such a flour can be prepared and treated like a chlorinated flour for baking.

When choosing unfavorable types of grain, i. H. Grinding products with strong glue, it is possible to that the high frequency electrical treatment is insufficient to make the glue short and weak. In such cases, the desired correction is made

809 597/59

of the adhesive by adding about 10 to mg per kilogram of an organic compound with free SH groups, e.g. B. Glutathione.

Of course, the sequence of the treatment stages, namely the high frequency levels, can be 5
action and air sifting can be chosen as desired. It is necessary, however, that all treatment stages - according to the properties of the Aus table of the amylogram curves (40 g flour per 350 cm ³ H ₂ O)

gang product - namely the high-frequency treatment, air sifting and the addition of sour reacting substances are carried out in combination with one another.

The effect achieved by the combined application of the individual measures is based on the the following results of comparative tests:

• American cake flour Maximum
viscosity viscosity
at 100 ^° C Viscosity at 100 ^° C
Maximum viscosity
= Amylogram units temperature
the maximum
viscosity I. (cake flour) 210 160 0.76 91 ° C Wheat flour type 405, protein II. content 11%, untreated 80 30th 0.37 86 ⁰ C Wheat flour type 405, protein III. content 11% + 300 mg tartaric acid 120 50 0.42 86 ⁰ C Wheat flour type 405, protein IV. content 11%, high frequency 140 60 0.43 89 ° C treated + 300 mg tartaric acid Wind-sighted flour, wheat flour V. type 405, protein content 6% 140 70 0.50 85 ⁰ C Wind-sighted flour, wheat flour VI. type 405, protein content 6% 250 150 0.60 89 ° C + 300 mg tartaric acid Wind-sighted flour, high frequency VII. treated, (distance the high 480 420 0.88 90 ⁰ C frequency plates 190 mm), flour, Wheat flour 405, protein content 6% + 300 mg tartaric acid

The flour No. VII treated according to the invention corresponds in its baking behavior to the flour according to No. I. in the production of biscuit cake bases.

The very good baking behavior of the treated flour No. VII described above is demonstrated by the following Baking test table confirmed:

Baking experiment in relation to the production of Viennese floors in molds 26 χ 5.5 cm (usual recipe,

but with flour types V, VI, VII)

elasticity Loosening was standing taste Pore Rupture of the crust Overall judgment insufficient still height
cm Well something tight totally demolished bad Flour type V satisfactory 3.5 satisfactory satisfactory Well to the ground Rupture of the crust still Flour type VI 4.5 close up available satisfactory Well very good Well evenly no very good Flour type VII 6.0 Rupture of the crust

Claims (2)

Claims: 55 1. Process for improving the baking properties of flour or ground products by using a combination of known individual measures, characterized in that the grist is a high-frequency electrical treatment is exposed to such an intensity that the adhesive is short and becomes weak and the diastatic enzymes are for the most part damaged that the goods are subjected to air sifting at which the separation limit is between 15 and 25 my and the coarse protein-poor fraction obtained with about 0.4% acidic reacting, common flour additives, such as organic acids and acidic salts, is mixed. 2. The method according to claim 1, characterized in that with flour products with strong Adhesive to complement the high frequency treatment with an addition of organic compounds free SH groups. Considered publications:
British Patent No. 661461;
"The mill". 1957, No. 43, p. 556;
Neumann-Pslshenke. "Bread Grains and Bread". 1954. pp. 576/577 and 588 ^ 589.