DE1767473C - Process for the production of bread and similar baked goods - Google Patents

Description

dough guide were processed with the addition of 20% sourdough. In each test series, the Mixing liquid in a first experimental batch in the known manner water and in a second Experimental set according to the method of the invention used the liquid squeezed out of beer spent grains. The results obtained are shown in Table I below.

Table I.

Direct guidance

Water from beer grains
squeezed
liquid

Sourdough management

water

Liquid squeezed out of brewer's grains

Dough texture

Dough yield *)

Proofing time of the dough (min.)

Baking time (min.)

Bread yield *)

Volume yield *)

Acidity of the bread

Bulge

browning

Loosening of crumbs

Pore uniformity

Crumb elasticity

*) Calculated on flour with 15% water.

normal, somewhat firm

166.1

68

55

143.8 383

5.7 good

normal good

good / a little short normal

163.7

141.7
414

7.1
Well
normal

Well

pretty evenly
good j good

something solid

178.1

65

55

157.0
338

7.6
Well

nonnal / spotty
still good

normal

176.7

50

55

152.8 380

8.3 good

normal / speckled still good

Well

The results show that the bread made by the method of the invention is otherwise practical equally good properties with respect to the bread produced by the known method Dough yield and bread yield is clearly superior.

Example 2

Baking tests were carried out in which, using flour, the under the designation "Type 55" known type of box bread was made. In a first trial, as Mixing liquid water (experiment 1), in a second experiment the one squeezed out of beer spent grains Liquid (experiment 2) used. The required amount of mixing liquid was made using a device known as the "Farinograph". The results obtained are as follows Table II listed.

Table II

Amount of flour (g)

Mixing liquid (ml)

Yeast (%)

Salt (%)

Dough yield, calculated on flour with 15% water .. Bread yield, calculated on flour with 15% water .. Volume yield calculated on flour with 15% water

Pore pattern

Baking number

Assessment of the pastries

shape

Loosening of crumbs

Crumb uniformity

Crumb elasticity

browning

Value number

The results show that the bread made by the method of the invention has a higher Bread yield and volume yield leads and further

Attempt 1 Attempt 2 500 500 290 294 water the ones from brewer's grains pressed liquid 3 3 normal normal 162 162 140 141 435 467 7th 6 to 7 106 113 Well Well something tender something tender pretty evenly pretty evenly Well Well normal normal 121 128

is assessed with a higher baking number and value number than that produced by the known method Bread.

The number of baking times given in the tables is calculated using various factors from the pore pattern and the volume yield according to the Equation:

Baking number =

Volume factor x pore factor

100

the numerical value for the pore pattern being determined by comparing the pores of the pastry crumb to be examined with a numbered images of crumbs different pore size comparisons

position. The pore rating ranges from! to 8, where 8 corresponds to the very fine-pored crumb.

The specified value number is calculated from the baking number by adding the so-called crumb value, which is derived from the quality figures for the crumb texture, Pore uniformity and crumb elasticity results (reference is made to the book Dalimann, »Table of pores and calculation of back and value numbers«, Moritz Schäfer Verlag, Detmold).

The liquid squeezed out of spent grains as mixing liquid in the examples showed signs of being the usual composition.

Claims (1)

ι ² From the French patent specification 415073 it is Patent claim: further known that in grain liquor manufacture ^H _nac fermentation and distillation h resulting jerk process for the production of bread and ahn- supernatants or supernatants in place borrowed baked goods, in which by using 5 of water as ExtraktionsmittelI for the extraction of flour and a mixing liquid, a batter, pulses and similar products are prepared, for example, and the batter obtained is baked according to this known method, possibly for making sauces and sausages or, if using conventional, known conditioning media for microorganisms, means and other known additives However, the residues indicated are characterized by the fact that they are only used as a mixing liquid from spent grains when they are used during extraction or in the Nehr-pressed liquid. medium do not disturb. The squeezing of such Residues and the use of the squeezed out liquid in the production of high-quality sewing 15 means of bread-type is provided by this Patent not suggested. As is well known, beer production is allowed to continue Only barley malt is used in the production of bread and similar bakery products. Hops As is well known, the batter is usually made. Yeast and water can be used. The after dressed with water. Occasionally, the so-called mashing process is left behind Mixing the batter as a mixing liquid also includes undissolved malt components, the so-called beer Milk or buttermilk used. The known grains have so far been either known as wet grains in However, mixing liquids have the disadvantage that they can be fed fresh or for later use you, if it is z. B. milk is, compared to feeding stored in silos or too trophy-expensive are worked up as well as the addition of various 25 kenfodder. The ones in the brewers Conditioners and additives to the batter required squeezable liquid has hitherto been used make to the properties of the dough, not used. The wet grain becomes liquid z. B. its elasticity, water absorption capacity phase excreted, which is easiest by ex and processability on machines as well as in-house presses, it becomes a liquid Shafts of the baked goods made from the dough, 30 received, which many valuable for human consumption. B. their taste, volume, cell structure and full and important, stems from the malt stock strength to improve the cell walls. parts contains. These are mainly proteins, starch task of the invention is to simply fail. Minerals, trace elements, fats and entraining agents Process to be specified according to the quali- zyme. It was found that this liquid as High-quality bread and similar baked goods from 35 mixing liquid for bread dough or similar dough pleasant taste using a bakery product in a particularly advantageous manner nutrient-rich and easy-to-obtain supplies. machining fluid can be produced. The invention is a method for The invention is based on the surprising finding of the production of bread and similar baked goods based on the fact that the specified task is particularly advantageous when using flour and a garnish Way is solvable in that one prepares a batter for the liquid and the obtained Mixing the batter as a mixing liquid the batter, if necessary after adding the usual known the conditioning agents and other known additives used in beer production as a waste product, accruing beer grains squeezed liquid is baked, which is characterized in that puts. 45 as the mixing liquid that is made from spent grains It is already known that malt extracts are used as back-pressed liquids. aids to be used (reference is made to bread and similar baked goods, which are made according to the Ver-Pelshenke, "Handbook of the modern baking methods of the invention, are characterized by", 1950, p. 49), but was through the use due to good pore formation with a simultaneous solid such, strongly enzyme-rich, thickened malt consistency, furthermore by staying fresh longer than extracts as a baking aid, the use of the liquid squeezed from known baked goods, due to the absence of brewer's grains, which is completely mold growth and due to a Improved and other ways is obtained as a malt extract and a particularly pleasant taste. They consequently have a completely different composition, furthermore because of the biologically valuable and insoluble components contained in the liquid contained in the brewer's grains, namely, among other things, no native enzymes 55 pressed, as full substances an increased nutritional value.
Mixing liquid for making dough is not obvious- The following examples are intended to illustrate the invention. explain. It is also known to make fermentation pieces, e.g. B. yeast dough, in Malt worts that are low in diastase 60 B e 1 s ρ 1 e 1 1 thin malt extracts act to develop (baking tests were carried out in which to Reference is made, for example, to Neumann-Pelshenke, 60% made from wheat flour known as "Type812" "Bread grain and bread", 1954, p. 509 and 510) to type and 40% from rye flour of the as "Type 1150" Dextrins and sugar and thus the characteristic known type of flour mixes To develop malt taste. This also provided 65 and the resulting mixtures in a first however, the use of the test series selected from beer grains in so-called direct guidance under pressed liquid as a liquid wedge not near- addition of a dough acidifier processed, as well as in a second series of experiments in so-called sour