DE2020572A1 - Process for the production of baked goods using yeast as a dough loosening agent - Google Patents

Description

Process for the production of baked goods using yeast as a dough loosening agent.

For this application, priority is derived from the corresponding U.S. application Serial-No. 82o 16l of April 29, 1969 taken.

Conventional processes for making baked goods using yeast as a dough loosening agent (for which the Dough is mixed in a limited amount or continuously) need a fairly long yeast fermentation time in order to be continuous Initiate the development of carbon dioxide to "let the dough rise" and develop certain dough properties, such as short mixing time, suitable extensibility, viscosity and looseness that make for an effective machine Processing are required. The yeast fermentation with simultaneous aging of the dough is also used in the finished Baked goods to preserve the desired properties such as loaf volume, crumb or grain quality, structure and taste.

009846/1255

Prior to the development of machine mixers for commercial purposes (see, for example, U.S. Patent 2 953 ** 6o by Baker) were bread and similar products usually according to the so-called "direct dough guide" or the "risen dough" method (sponge dough) made. As particularly in U.S. Patent 3 053 666 by Henika et al., Extended yeast fermentation times (from 2-1 / 2 up to 6 hours) in dough containers to ensure that the yeast cells are removed before dividing and shaping of the dough in the individual dough pieces intended for baking achieve a high and uniform rate of gas evolution, and to obtain certain chemical changes and changes in the state of the dough, so that it is then flawless Development in the mixer and a perfect degree of ripening during "Gare" (proof) and baking.

Even with the newer and very successful way of making bread By means of continuous mixing processes, commercial bakeries are still dependent on a longer yeast fermentation time, which results from production and use results in a series of already fermented liquid pre-doughs. These liquid pre-doughs or "pre-fermentation substances" are made from some dough ingredients prepared and contain all or part of the yeast, yeast food, a fermentable carbohydrate such as sugar and in some cases a significant proportion of the flour, usually the baker prepares several individual pre-doughs or

009846 / 12B6

"sets this on" (whereby these are brought to fermentation for about 2-1 / 2 hours or longer) and leads the individual liquid pre-dough together with the other ingredients into the continuous mixer at suitable intervals. Those suitable for performing such mixing processes Machines have special speed mixing members, through which the dough is processed in a relatively short period of time can be mixed and developed, after which the dough is divided and continuously delivered to individual baking molds. Of the Dough in baking molds is immediately "put on the proof" without the need for conventional dough dividing machines or dough forming machines be used. Then the dough is baked.

The continuous mixing process by means of Baker proposed machine or other machines for continuous Bread-making relies on the longer pre-fermentation time of the liquid pre-dough in order to be proportionate short period of time during which the dough ingredients are in the machine, for the subsequent proofing and for the Baking to develop properties required. It is therefore imperative that the liquid pre-doughs unite Reach a state of fermentation reactions in which the carbon dioxide evolution is at a high and relatively constant level Value has grown. The gas development must be high on the one hand in order to achieve the desired loaf volume, and on the other - * On the other hand, be constant, so that the supply of measured amounts of pre-dough to the continuously working machine with loaves

009846 / $ 125

leads to a uniform volume. The longer proofing time of the pre-dough is also necessary to achieve the required dough and bread properties required. On the other hand, in the separate liquid pre-doughs as a result of fermentation constant changes occur, the extended pre-dough times make the production and use precisely timed the liquid pre-dough is at least very difficult in continuous mixing processes and not only limit the adaptability of the operational process, but also represent a constant problem for the bakery.

Apart from the aforementioned difficulties, it is known that the best breads are made by means of continuous mixing processes are generally made from doughs that are better mixed but less developed as good risen dough. Therefore, bread made by a continuous mixing process is different from one Bread made from a risen dough in its (external and internal) appearance and consumption properties. Although the bread is very fine and uniform, its closed and foam-like cell structure (which is grain and crumb certain) does not have the required strength and softness. Compared to bread made from a well-risen dough has been produced, the bread produced by means of a continuous mixing process has a lower volume, lack of symmetry, rubbery structure, and lack of softness. Due to its fine closed grain

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Structure exists in a bread that by means of a continuous Mixing process is produced, also the risk of "disintegration" during normal transport, for example with motor vehicles, and during its storage or stacking in a point of sale. The inferior Structure and the poor softness also mean that the bread can clump in the mouth during consumption and therefore not "acceptable" to many consumers.

There is therefore, in general, a need to improve the currently known baking processes using continuous ones Mixing methods with regard to the lack of adaptability of the commercial bakery and to the relatively unstable pre-fermentation times for the liquid Pre-dough or the liquid pre-fermentation systems that are currently required. It is also very desirable to have the continuous To improve mixing processes in such a way that baked products can be obtained by means of this process, which are equivalent in quality to products made using the leavened dough process.

It is therefore an object of the invention to provide an improved continuous Mixing process for the commercial production of baked goods such as bread, rolls, pork baked goods, cakes, confectionery and similar baked goods using yeast as a dough loosening agent. In particular, the invention to the improvement of those disclosed in U.S. Patent 3,053,666

0098 4 6/12

von Henika et al. and the further U.S. Patent application Serial No. 5 ^ 2 o8l of April 12, 1966 described by Henika Procedure directed.

A continuous process for the production of a very high quality one is used to solve the problem Baked goods using yeast as a dough loosening agent that is independent of a preparatory yeast activation step is proposed, which is characterized according to the invention in that a premixing zone including the essential dough ingredients Flour, water and yeast activators are added along with amounts of biochemical agents which serve to achieve the desired dough properties with only very little help from the yeast fermentation, at the same time Yeast is fed in inactive form to the premixing zone, the essential dough ingredients, the yeast and the biochemical agent are continuously mixed to form a dough in the premixing zone, and the dough is then continuously mixed in a developing zone further mixed and intensively kneaded, thereby initiating the evolution of gas from the yeast in the dough, and finally the dough is divided into pieces of dough and continuously processed for the subsequent proofing and baking will.

As already stated above, the known continuous Mixing process for the production of bread and similar baked goods from a relatively time consuming

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Process step for the liquid pre-dough or a pre-fermentation period dependent on certain essentials before dividing the dough into the individual pieces of dough intended for baking Develop dough properties. Due to the invention, there is no dependency on the process step for the liquid Pre-dough by using certain biochemical activating and ripening agents according to the invention, which are without Preparatory activation of the yeast to develop the essential properties of the dough at a lower mixing temperature to lead. In particular, it has been found that the yeast either in dry form or as an aqueous slurry with water immediately the premixing unit can be fed to a continuous mixing device, and the resulting dough at relatively low temperatures (i.e. below about 38 ° C) to a desired level and level of development Can be processed extensibility, in which the dough is not sticky. The doughs obtained are excellent Properties for machine processing and can be instantly mixed with conventional or continuous mixers (i.e. sub-machines, molding machines and / or rolling machines) further processing, creating unexpected improvements in the Distribution of the gas cells and the cell wall structure within the dough before the Qare and the baking can be obtained. These improvements of the dough are shown on the basis of the finished baked goods by higher elasticity, larger volume, larger Softness, greater strength of the side walls and by considerably

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improved consumption quality. Furthermore, it has been shown that the method described involves a continuous mixing process which is "continuous" in the truest sense of the word and has high investment costs and the obvious Disadvantages of a large number of normally required tanks, pumps and feed lines obsolete which for the production of several liquid pre-doughs that are fermented separately from each other in a special process are required for the liquid pre-dough.

The method according to the invention is illustrated using a few exemplary embodiments explained in more detail. In the drawings are:

1 shows a schematic work plan of an embodiment of the method improved according to the invention for continuous mixing.

Fig. 2 is a schematic work plan of another Embodiment of an improved according to the invention continuous mixing process.

The machines used commercially for continuous Mixing in bread division such as that in U.S. Patent Specification machine described by Baker and its further developments (see "Bakery Technology and Engineering", 1960, published by Samuel A. Matz, Chapter 17) have a premixing unit or mixing unit that is based on a continuous Allow the ingredients to be mixed at the beginning «The premixing unit usually consists of one

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elongated chamber with a stirring device into which the ingredients required for bread-making are introduced at one end and from which the premixed dough is discharged at the other end to a dough pump. The already premixed ingredients are immediately fed to a special speed mixing section or developing section of the machine, in which the dough is continuously pushed through a relatively small opening within which a stirrer rotates, which mechanically develops the protein or gluten in the flour. The task of the mixing-developing device is to promote the development of the dough as far as possible by means of intensive speed mixing within a small space, which since then has only been possible in connection with the extended fermentation steps that are involved in the direct dough flow and the risen dough be applied. As a practical matter, the mixing and developing device must perform this task within the relatively short period of time in which the dough is being passed through the unit (e.g. about 90 seconds) if the continuous mixing machine is to prove itself in commercial practice. For this reason, in the practice of the presently available continuous mixing method typically dough temperatures in the order of 4ο, 5 achieved by the 43.5 ⁰ C, resulting in very constrictions for the subsequent further processing of the output from the mixing device dough konbLnuierLiehen

ü 0 9 e /; 8/1 2 S 6

- Io -

resulting restrictions. In particular, a at Dough mixed at this temperature has the property of stickiness, so that handling of the dough becomes very difficult. For this reason, in the known processing technique, the dough is continuously divided between baking molds and immediately put on proof without conventional dough dividing machines or molding machines being used. Further processing too Baked goods of a satisfactory quality are only possible because of the relatively long-lasting fermentation reactions in the pre-fermentation step or the treatment of the liquid Pre-dough occur.

According to the invention, the biochemical activating and ripening agents disclosed in US Pat. No. 3,053,666 to Henika et al., Along with the other essential dough ingredients, are fed to the premixing unit of a continuous mixer in quantities sufficient to mechanically develop the dough at temperatures within the range from about 27 to about, but not above 38 ^° C. At these temperatures the dough retains the ability to form an outer coating or skin which facilitates its handling and has virtually no tendency to develop stickiness. Therefore, the dough can be divided immediately and mechanically processed further (for example rounded and / or rolled out and shaped), and surprisingly has an optimal degree of ripening and an optimal gas retention capacity within the relative

0 0 9 B / ♦ 6/1 7 5 β

short period of time for cooking and baking (i.e. within approx iJo up to 65 minutes), without any preparatory yeast activation or a pre-dough step. For reasons for up to now A full explanation has not yet been found, the processing described enables a continuous mixing process (without liquid pre-dough) for the production of bread, rolls, pastries, cakes, confectionery and similar baked goods since then by means of conventional continuous mixing processes not achievable quality.

The illustration in FIG. 1 shows a process sequence for Execution of the method according to the invention according to the principles set out above. The essential ingredients for production Baked goods such as bread, rolls, pastries and so on are inactive together with yeast in process step Io supplied. The yeast can be used in the dry state or in the may be added in the form of an aqueous slurry with water as described below. The other essentials Dough ingredients including flour, a fermentable carbohydrate (e.g. 'sugar), yeast food and water are used in the premixing step Io at the same time and together with the biochemical activation and ripening agents added. Of course, the mixing in process step Io takes place on a continuous basis Basis as part of the premix stage (i.e. in the premix or mixing unit) of a continuous mixing machine, the mixing must be done so far that the ingredients to a punchable mixture or a dough together

0098 /, 6 / 12SB

are mingled. In process step 12, the already premixed ingredients are immediately subjected to continuous development (ie for example in the mixing-developing unit of a continuous mixing machine), this development taking place at a temperature within the relatively low temperature range specified above (ie from about 27 to 38 ^° C ). In process step I ¹ I, the dough is divided into separate pieces of dough and processed further for the subsequent cooking and subsequent baking. For example, the dough can be processed by means of a conventional dough dividing machine, a molding machine or another machine or it can be continuously divided by the continuous mixer and fed to continuous rounding and shaping processes Forming device to be processed.

After processing in process step I ¹ J, the individual pieces of dough are continuously cooked in process step 16 and continuously baked in process step 18 so that the finished baked goods are obtained. With regard to the last-mentioned process steps it has been shown that the processing described with reference to process steps Io, 12 and 1Ί surprisingly leads to a dough with a greater tolerance to fluctuations in the gas evolution rate within the oven and thus the production of baked goods due to continuous

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Mixture enables an improved texture, higher Have the softness and greater strength of the side walls.

As already stated, the one shown in FIG. 1 represents Process generally represents a processing with continuous mixing according to the invention, with which without a liquid pre-dough step to obtain baked goods of improved quality. Fig. 2 shows the in greater detail Process sequence, for example, in the commercial production of white bread or rolls. For example, in process step 2o, the yeast is ripe with a small amount of water and the dough or oxidizer mixed to form a slurry of yeast and oxidizer. The slurry can continuously formed in a calming tank kept at a suitable temperature (e.g. 4.4 to 7.5 ° C), and then the premixing step shown at 24 are fed continuously. On the other hand, the ripening agent can be omitted from the slurry and fed separately to the premixing unit, as shown by the dashed line in step 24 is. In other respects, the mixing of the ingredients into a slurry in process step 2o can be carried out in a conventional manner Way to be carried out. So the amount of yeast and the type of yeast that is added to the slurry, the The amount and type of this ingredient required for the pre-dough step 3 conventional continuous mixing processes .; is misled. The yeast can for example in the

009846/1256

- ik -

known pressed form, but is preferably used in the form of active dry yeast. There is, however assume that the yeast used in process step 2o is in "inactive form" for the purposes of the invention.

The yeast activators are introduced in step 22. As is well known, the activation of the yeast requires

^ Initiation of gas evolution and other fermentation reactions the presence of a sufficient amount of a fermentable carbohydrate such as sugar. Therefore, simultaneously with the formation of the yeast slurry, the nutrients required for the yeast, including the fermentable carbohydrate and the yeast food or nutrients, are mixed with certain other dough ingredients to form a separate slurry, which is done in step 22. In method step 22, the gluten activating agent can also be introduced. In practice, however, it is more expedient to use the activating agent in a

W wished proportional amount of dry whey solids or with non-fat milk solids, soybean solids or similar, finely ground materials to introduce, as described below. Various dough modifiers and conditioning agents, such as emulsifiers, may also be introduced in step 22. In method step 32, salt and other flavorings are also expediently added. It is also possible to have a fairly high proportion of the slurry formed in step 22

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of the flour (up to ¹ Io Jt) to be added. With higher flour contents, however, the slurry can become so thick that it can only be pumped with difficulty, so that the continuous supply of the slurry can be impaired. Various mold inhibitors (e.g. propionate type) can also be added to the sugar slurry. It should be readily understandable that the addition of "sugar" in process step refers to sugar in the broader sense, ie includes any substance that is predominantly composed of monosaccharides (e.g. fructose, glucose) or disaccharides (e.g. sucrose, kaitose) or mixtures the same exists.

The formation of the slurry containing the yeast activation agent or yeast food in process step 22 can also take place continuously in a calming container, whereby the continuous supply to the premixing step 2k is facilitated. For example, sugar in granular form and various kefe foods in the form of soluble salts of amino acids, minerals and similar ingredients can be continuously fed to the system via separate lines for the individual ingredients. For example, these ingredients can be continuously metered into a stainless steel container having a paddle, stirrer and thermometer, the temperature of the slurry being continuously adjustable by changing the temperature of the water. (Appropriate temperature control of the yeast slurry is possible in process step 2o). Just like

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the ripening agent can also be fed separately to the activating agent of the premixing stage, as shown by the dashed line in method step 2k .

In the continuous mixing process according to the invention, which does not rely on a liquid batter in must be supplied to a limited amount, it is the same -% \ trip possible, the flour in the dry state continuously by means of a continuously rotating screw conveyor or to another feeding device for dry substances. In a corresponding manner, the fatty substances can be continuously melted and fed to the premix unit by means of a separate line for ingredients.

After the continuous premixing in process step 2 ^ the premixed dough ingredients are immediately subjected to continuous development in process step 26, as in the first exemplary embodiment. The result of the premixing and the intensive mixing and development of the dough ingredients in steps 2k and 26 is that the dough ingredients are quickly processed into a pumpable mixture or dough. After the yeast in the slurry in process step 2o is mixed with the dough ingredients including the yeast activators from step 22, the yeast responds to the conditions given in process steps 2k and 26 and begins to initiate the desired evolution of carbon dioxide gas. The yeast cells act on the

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fermentable carbohydrates in the dough mixture and put the free sugar to carbon dioxide gas and alcohol according to the known yeast fermentation reactions. A feature of the invention consists in the fact that the yeast activation only has to take place when all the dough ingredients have already been mixed with one another in the continuous mixer in accordance with the process described.

After processing in steps 24 and 26, the developed dough is continuously extruded or in step 28 otherwise divided into pieces of dough. Then the individual dough units or dough pieces are kneaded continuously in process step 3o in the manner already described (ie for example in round molding machines and / or rolling and forming machines), and then ^{continuously in the manner already described in process steps 32 and 3 1} * Proven or baked.

As already stated, the Applicant has found that the possibility of the continuous mixing and developing of the dough at reduced temperatures ie to perform within the range of about 27 ° up to a temperature below 38 ⁰ C temperature, the continuous parts or extrusion molding pieces of dough with surface properties that cannot be achieved by means of known continuous mixing processes. In particular, the surfaces of the Teigsbücke unterLLe ~ ₁ on a change * so that the dough is not sticky;

BAD ORfGiWAi.

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and is easy to use. This change in the dough properties is very important because it enables the immediate further processing of the dough pieces by means of conventional or continuous devices, including in particular continuously working rounding machines, sheeting machines and molding machines fall. It is known that the dough loses when it is passed through a continuously operating sub-machine or from

^ Hand cut is a certain proportion of the carbon dioxide due to the division. This loss of gas reduces the suppleness of the dough pieces so that, even under the best of conditions, they can only be shaped with difficulty into the shape required to be placed in the baking molds. In conventional continuous mixing process, these difficulties are overcome by the relatively high dough temperatures (Io of ^1, 5-43.5 ⁰ C) further increased the strangge pressed pieces of dough, because the dough has a tackiness, through which the further processing of the dough

w pieces becomes almost impossible by means of conventional mechanical processes. These difficulties arise in the shaping of the dough pieces especially when the dough is compressed by the molding machine and then rolled out into a relatively thin layer of dough. In known doughs which have been obtained by continuous mixing, such processing expresses all of the gas which is still present in the part after the continuous dividing. The resulting loss of smack

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dough of the dough pieces in connection with the stickiness of the Dough at the relatively high dough temperatures that always occur has since always led to the conventional Dough molding machines (sheeter-moulder) not in connection with the known continuous mixing processes could be used.

In contrast to this, the dough pieces obtained, for example, in method step 28 of FIG. 2 have such surface properties, that the dough pieces can be rounded, rolled out and shaped immediately and without difficulty, In a surprising way, this dough property leads to an immediate further processing of the dough pieces a noticeable improvement in the properties of the dough, the distribution of the gas cells and the structure of the inside of the dough located cell walls, through which the heating reactions of the dough during the iare and the baking positively influenced will. In particular, the gas cells within the dough pieces undergo considerable processing in that they are divided, redistributed and combined so that the gas cells have a more desirable cell wall structure, which can be seen from the Structure and crumb of the finished baked good shows particular improvements are that the dough has a greater tolerance against fluctuations in gas development during baking, as well as improved elasticity, larger volume and shows greater softness, and that the fried erotes have greater firmness of the side walls.

009846/1256 BAD ORIQWAt

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Although a noticeable improvement in the dough properties consists in the fact that the dough pieces can be further processed immediately by means of the molding machine, the reasons why the method according to the invention leads to these favorable results have not yet been clarified in detail. On the one hand it is clear that the effective yeast fermentation must take place within the relatively short period of time between the start of activity in the continuous device and the proofing and baking. On the other hand, it is also clearly evident that only very little gas can be given off by the yeast cells immediately after the continuous mixing process and that the subsequent partial and processing processes suppress the degassing activity more than accelerate it for physical reasons. It is believed, however, that during processing according to the invention, the gas cells or cavities which directly surround the yeast cells form nuclei in which the carbon dioxide released from the dough solution can expand. Therefore, in a dough that is continuously mixed without a pre-dough step, the yeast cells form a desired distribution of gas-forming cores, through which the dough is continuously loosened during continuous cooking in process step 32, as well as a desired expansion during continuous baking in process step 3 ¹ I. Therefore, the distribution of the gas-generating nuclei formed by the yeast cells ensures a continuous basis for the effective development and distribution of carbon dioxide, independently

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the effects of the rounding or spreading of the dough in thin layers during machine processing operations. In contrast to the very fine, foam-like cell structure that is obtained in known continuous mixing processes in connection with a pre-dough step, the development of gas at relatively fewer points leads to a more desirable cell distribution and cell wall structure, which results in an improved structure and crumb of the baked goods.

It has been found that, with the processing described above, the period of time between the end of continuous development (in step 12 or 26) and the start of continuous cooking (in step 16 or 32) is sufficient to achieve the desired gas development rates during cooking and baking to achieve. When the continuously mixed dough is processed by a conventional dough molding machine, there may be a lateral lag on the order of Io to 15 minutes. If the dough is continuously divided by means of the continuous mixer and then continuously rounded, rolled out and shaped, the processing time can only be between 5 and 10 minutes. It has been found, however, that the desired results are obtained even with shorter periods of time. Very satisfactory results can be achieved if the dough is continuously divided and then continuously rolled out and shaped in appropriate mechanical devices without a rounding step. Such processing can

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can be carried out in the relatively short period of time of about 3 to 6 tlinutes. It has been found that an effective processing within the scope of the here under discussion invention (ie, in step 14 of FIG. 1 or in the steps 28 and 3o FIG. 2) within a up to 15 minutes draw forming of about 3 time can be done. For longer machine times, the cooking times can be selected a little shorter, so that they range from 40 to 55 minutes. With shorter machine times, the cooking times can be made a little longer, so that they are around 50 to 65 minutes . In general, satisfactory results are obtained when the Garezeiten are within those periods of time, the time sur be set at ge advertising continuous mixing before ELTRAN f, that are within the range of about Ho to 65 minutes.

As already stated, the Gareseiten with respect to the embodiment of the invention are not critical, since the dough has a greater tolerance to variations in the evolution of gas during baking. In contrast to the traditional continuous mixing process, it is therefore not necessary that the dough migrating from the oven into the oven has the full volume of the loaf. In other words, even in the oven, the persistent effect of the evolution of gas can be expected, which is due to the improved dough properties that are obtained in the continuous mixing device and in the subsequent machine processing. When working conventionally with limited quantities , dough

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Pieces that have passed through the machine and have been rounded and shaped in this, for example, have a curdled "service life", which is due to the harsh treatment that the dough pieces have undergone when rolling, rolling up and compressing during processing. in these operations doughs are generally obtained from which most of the gas has been expelled, and in which the gluten develops a resistance to change. In contrast to this, the dough pieces continuously fed to the cooking and varnishing steps, which have been processed according to the method of the invention, have an extended "service life", which is later demonstrated by the improved elasticity of the baked goods leaving the oven and also by the fact that the baked product shows only a slight tendency to crack in the side walls.

As stated above, the method of the present invention is based on the use of the biochemical activating and ripening agents disclosed in US Pat. No. 3,053,666 to Henika et al. As can be seen from this description, suitable biochemical agents for activating the gluten in the dough for process step Io of FIG. 1 or steps 22 or 2k of FIG. 2 are selected from the group consisting of L-cysteine hydrochloride, glutate ion and sodium bisulfite salts, as well as mixtures of these compounds. These compounds are all sulfur-containing reducing agents. They are non-toxic and form with the others

009 846/1256 BAO ORlGWAL

Ingredients of the mixture do not contain any toxic or otherwise undesirable by-products. You have no disadvantage Influence on the taste, nutritional value or other important properties of the end product. It has been shown that Small amounts of a single or multiple agents accelerate the development of the desired dough consistency and the Improve the elasticity of the dough. It is also possible to use compounds which are homologous or derived from L-cysteine

W hydrochloride, such as D- and DL-cysteine hydrochloride, the free bases of L- and D- and DL-cysteine, L-cysteine, L-cysteine monophosphate, di-L-cysteine sulfate and L-mono- Cysteine tartrates. Homocysteine is similarly related to the aforementioned compounds and can also be used. Instead of sodium bisulfite, several sulfite salts such as potassium bisulfite and sodium or potassium sulfite can be used. Related compounds such as hydrosulfite salts and pyrosulfite salts can also be used. as

k source for cysteine and / or glutathfan can be natural Use nutrients such as inactive dry yeast, unheated soy flour, and so on.

Are supplied to the biochemical ripening agents, for example, in process step Io of FIG. 1 or in the steps 2o or FIG. 2, may equally to correspond with specified in the US Patent 3 © 53666 of Henika among others. These ingredients include conventional oxidizing compounds such as potassium bromate *, potassium iodate, calcium peroxide, and.

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Potassium persulfate and also acetone peroxide and azodicarbonamide oxidation compounds. For example, a ripening agent which gives particularly good results with the processing method described consists of a mixture of azodicarbonamide with a more conventional ripening agent (eg potassium bromate) and contains, for example, 60 % azodicarbonamide and 40 % potassium bromate. Since the ripening agent described delays the dough ripening reactions to a certain extent during the speed mixing during the continuous premixing and the development (and during the subsequent continuous kneading of the dough pieces in the process steps Ik and 3o of FIGS. 1 and 2), it enables the activating agent first lead to the desired dough consistencies, after which the ripening agents promote the formation of the above-described desired gas cell distribution and cell structures. From this it can be seen quite generally that mixtures of different oxidation compounds are preferably used in order to bring about different effects at different points in the processing step.

The table below gives, in the form of an exemplary embodiment, in conjunction, optimal ranges for gluten activating agents with a combined bromate and azodicarbonamide ripening agent, which are suitable for the process described above let apply. The figures are percentages based on the weight of the flour,

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■ Dough additive Useful range in percent

of the flour

Cysteine hydrochloride o, oo5 to o, ol4

Potassium bromate ο, οοΐ to o, ol3

Azodicarbonamide o, ooo5 to o, oo5

Glutathione o, oo5 to o, ol4

Potassium bromate ο, οοΐ to o, ol3

Azodicarbonamide o, ooo5 to o, oo5

Sodium bisulfite o, oo5 to o, ol3

> Potassium bromate ο, οοΐ to o, ol3

Azodicarbonamide o, ooo5 to o, oo5.

In this connection it should be noted that bromate is commonly used to grind flour and that flours normally contain from about ο, οοοΐ to 0.05% potassium bromate. The yeast foods can also contain additional amounts of bromate, so that normally up to 0.025 % potassium bromate is already introduced through the flour and the yeast diet. This additional amount of bromate is not included in the values in the table above.

Although not essential, the dry whey solids are preferably used in the processing described to incorporate the gluten activating agent. As can be seen from the table above, the gluten activating agent represents a very small proportion of the ingredients making up the final dough mixture and is only 0.005 to 0.04 % of the total. It should be readily apparent that the effective distribution of such a small amount of activating agent in the described processing is not

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can be reached easily. It has been shown that a particularly homogeneous distribution of the activating agent can be achieved by using dry whey solids, the one Particle size (between 7o and 26ο μ), which is particularly geared towards use in the continuous mixing process is. It has also been shown that the activating agent itself can have a particle size (between 9o and 26ο μ), au ^ and whose it is homogeneous within the whole dry whey can be distributed. The mixing of activating agent and dry whey solids in one described here The homogeneous shape produced in a special way already enables the homogeneous distribution of the small amount of activating agent immediately in the premix stage or in the slurry, such as shown in the foregoing. This enables the uniform supply and metering of this ingredient at the same time, see above that precise continuous measurements are possible in commercial operation when adding the activating agent in continuous processing.

With respect to whey, U.S. patent describes 2,575,119 to Peebles et al. Discloses a process for making a whey powder having a desired particle size. As In this patent specification, a liquid whey suspension can be atomized in the presence of hot drying gases to obtain a finely divided dry powder. The dry powder thus obtained has a particle size distribution which are particularly good for executing the ones under discussion here

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Invention can use and by sieving according to the standardized U.S. Sieve Series (U.S. Standard Sieve Series) the following values delivers:

Standardized U.S. sieve series

42o μ 2 Io μ 74 μ 53 μ

Proportion of passing through the sieve left particles in %

at least 98 % at least 45 % not more than 55 % not more than Io %

As stated above, dry whey solids in the preferred embodiment have a particle size distribution of no more than 2 % _t which are larger than the sieve mesh size of 42ο μ, at least 45 % which passed through a sieve mesh size of 21ο μ, but of a mesh size of 74 μ are retained, and not more than Io %, which are allowed to pass through a mesh size of 53 μ. In addition, the dry whey powder must have a loose bulk density between 0.56 and 0.63 grams per ml.

The activating agent can be processed in a corresponding manner in order to obtain a particle size distribution which sieving according to the standardized U.S. sieve series gives the following values:

Standardized U.S. sieve series

42o μ 2I0 μ 74 μ 53 μ

Percentage of particles allowed through the sieve in %

at least 98 % at least 5o % not more than 5o % not more than Io %

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The activating agent present in this form is also a dry powder with a particle size distribution of not more than 2 %, which are larger than a sieve mesh size of 42ο μ, at least 5o %, which passed through a mesh size of 21o μ, but of a mesh size of 7k μ are retained, and not more than Io % ₃ that can be let through a mesh size of 53 μ. In addition, the dry powder activator must have a loose bulk density between 0.50 and 0.66 g / ml in order to have a desired degree of homogeneity with the whey powder.

The powdery activating agent such as cysteine can be combined with the dry whey powder by any dry mixing process, for example in a gas stream by centrifugal drying, or by any other method that leads to a homogeneous distribution of the activating agent and the dry whey powder. When dry whey powder is used, which is mixed with a powdery activating agent (and both components have a similar particle size distribution have), it has been found that the activating agent within the Trockenmolkens approximately in the proportion of O 2 to o, 6 wt.% Of the activating agent and accordingly 99 * 4 to 99.8 % of the dry whey powder should be distributed.

The features and advantages of the improved continuous mixing process can be seen in detail from the following examples, which generally summarize

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Show settlements and procedures adapted to the process of continuous mixing, whereby no weight is placed on the preparatory yeast activation in a liquid pre-dough step. In the following examples, which refer generally to that illustrated in connection with Figures 1 and 2 processing, all the concentrations of the ingredients in wt.% Are given of the flour.

Example 1: white bread (yeast slurry) Batter approach Ingredient% by weight, based on the flour

Flour loo

Water 66.5

Yeast 3, ο

Sugar 6, ο

Salt 2, o

Shortening 3, ο

Yeast food 0.3

Emulsifier * o, 2

Dry whey product) 2, ο

^ L-cysteine from the product (o, oo64)

W azodicarbonamide o, oo3

Potassium bromate o, oo2

¹ ) contains 99.68 % whey, o.32% L-cysteine hydrochloride

Procedure

1. After the process of Fig. 2, the sugar, the yeast food, the salt, the emulsifier and the dry whey product are continuously mixed with water (65, ο%) to form a slurry and in metered amounts continuously the premixing unit of a continuous mixer of the

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Type Wallace & Tiernan, model 60 supplied.

2. At the same time, the yeast, the azodicarbonamide and the potassium bromate are continuously mixed with water (1.5%) to form a slurry in order to obtain a yeast-oxidizing agent slurry which is continuously fed in metered quantities to the premixing unit. The temperature of the yeast oxidizer slurry is maintained at a lying between Ί, Ί ⁰ to 7.5 C value.

3. The shortening is melted and likewise in continuously metered amount supplied to the premixing unit.

¹ I. The whole flour is fed into the premixing unit in continuously metered quantities by a continuous flour feeder. The various containers for the individual ingredients feed these together with the flour directly to the premixing unit, so that a dough is mixed and developed in the continuous mixing device.

5. The developed dough is from the developing side of the continuous mixing unit either expressed directly by extrusion, to then in a conventional dividing device, Rounding device or rolling and forming device to be further processed, or on the other hand by means of continuous mixing unit continuously divided to then in a continuous rounding and / or rolling and Forming device to be further processed. Between the division of the dough and the further processing of the same in the Abruni-

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or rolling and forming device is at least a period of time of a minute. If desired, longer times can be set.

6. The shaped loaves are placed in baking molds.

7. The dough located in baking molds during 6o to 65 minutes at Ho, placed on Gare to 43.5 C ^0. 5

™ 8. The proofed dough will stand at 205 ° C for about 18 to 20 minutes long baked.

Results

The dough development is excellent after exiting the mixing and developing device, and the dough is easy to divide into uniformly shaped dough pieces with a cohesive outer surface which are easy to handle. The dough temperature when leaving the developing device was inside ^ half a range of 31 "5 to 35" 5 ⁰ C, the machine processing properties of the dough were excellent, the dough was inclined not to tack .and was easily and uniformly by the rounding over and Auswalz - Process molding device. After a cooking time of 60 to 65 minutes, the dough had risen 1.6 cm. The loaves have the appearance of loaves made by direct dough preparation or by the leavened dough process, have excellent symmetry, and the side walls have sufficient wall thickness. The elasticity is exceptionally high, the loaf volume is 2,9oo ccir: ₅

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and the specific volume is 6.2 ccm / g. The taste is excellent and comparable to bread that cooked through direct dough guide has been made. The softness of the bread is better than that of bread made using continuous mixing processes and is comparable with bread made according to the direct dough process or the process of the risen dough has been made. The softness is measured using a tester (Instron Universal Testing Machine; this device measures the return path of a cylinder pressed 1/2 cm deep into a slice of bread). Grain and Structure are excellent and comparable to bread from direct Dough guide or from risen dough, and it results a measured value for the grain of 9.5

Example 2 (dry yeast) Dough composition Ingredient Share as a percentage of the flour

Flour loo

Water 68, ο

Sugar 6, ο

Active dry yeast 2.25

Salt 2, ο

Shortening 3, ο

Yeast food o, 3

Emulsifier ₁ ο, 2

Dry whey product) 2, ο

L-cysteine from the product (o, oo64)

Azodicarbonamide o, oo3

Potassium bromate o, oo2

¹ ) contains 99.68 % dry whey, 0.32 % L-cysteine

hydrochloride

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Procedure

As in Example 1, with the exception that the yeast mediates the dry feeder immediately to the premixing unit of the Wallace & Tiernan's continuous mixer is fed.

Results

Essentially the same as in Example 1.

Example 3 rolls (yeast slurry)

Dough composition Share as a percentage of the flour ingredient Ιοο, ο flour 51.5 V / ater 13, o Shortening ll, o yeast 2o, o sugar 2.25 salt o, 3 Yeast food o, 5 Whole egg powder . 2.5 Dry whey product) (0.008) L-cysteine from the product o, oo4 Potassium bromate

■) contains 99.68 % dry whey, o.32% L-cysteine hydro-

chloride

Procedure

1. Following the process shown in principle in Fig. 2, sugar, salt, yeast food, whole egg powder and part of the flour (35 SO mixed with most of the water (45%) to form a slurry, and the thick liquid

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Slurry is added in a continuously metered amount to the premix unit of a continuous mixer supplied by Wallace & Tiernan, model 60.

2. The yeast is simultaneously mixed with water (5th%) to form a slurry and the yeast slurry is continuously metered into the premix unit. The temperature is kept below the Kefeaufschlänimung 7.5 ⁰ C.

3. The shortening is continuously melted and fed to the premixing unit.

k. The potassium bromate is mixed with the remaining water (1.5 ί) to form a slurry and fed directly to the premixing unit of the continuous mixing device at a measured speed.

5. The remaining flour (65 %) is fed directly to the premix content by means of a flour feeder.

6. The separate streams of ingredients are in the continuous Mixing unit continuously mixed and developed, and then through the developing head of the continuous Mixing device expressed by extrusion onto a conveyor belt.

7. The extruded dough remains for about 5 minutes on the conveyor belt and is continuously rolled. After 5 minutes the dough will be continuous on the conveyor belt divided into small pieces of dough (i.e. the size of a roll),

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and then placed in baking tins.

8. The dough pieces contained in the baking molds are placed on Gare during Ho to 5o minutes, said period of time to a certain extent from the Garetemperatur dependent (ie l "o, 5 to l '9 ⁰ C).

9. The rolls in the baking molds are baked at 2o5 ⁰ C for about 25 minutes.

Results

The evolution of the continuous mixing device Coming dough is excellent, and the dough has a cohesive outer layer that the processing on the conveyor belt and the subsequent division into bun units favors and very uniformly shaped dough pieces supplies. After baking, the volume and grain quality of the rolls are equivalent to those from first-class direct or proofed dough. The taste is excellent.

Example ^ French bread '(New Orleans bread) (Yeast slurry)

Dough composition Ingredient Share as a percentage of the flour

Flour Ιοο, ο

Water 68, ο

Yeast 3, ο

Yeast food ο, 5

Sugar 2, ο

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Salt 2.5

Shortening 1.5

Whey ^ 2, ο

Dry whey product) 2, ο

L-cysteine from the product (o, oo64)

Potassium bromate 0.006

) contains 99.68 % dry whey, o.32% L-cysteine hydrochloride

Procedure

The procedure essentially corresponds to that described in Example 1, with the exception that the divided loaves are placed on top-cooking for 3 to 25 minutes, depending on the type of white bread desired. With a longer cooking time, a French white bread with a lighter body and lighter structure, which are more typical of the French bread of the New Orleans type, is obtained. (Shorter cooking times lead to a denser bread, which is more typical of the usual French white bread.) After the top cooking, the loaves are continuously fed through the rolling and forming device and placed on the baking grids. Then, the cheeses are placed 5o hours in a Gärkasten on Gare to Jo minutes with the Garezeiten are dependent on the desired type of bread, respectively, and a longer Garezeit easier loaf results (and conversely, a shorter Garezeit a denser loaf supplies). The loaves coming out of the oven are notched and baked at 215 ° C for about 25 to 30 minutes,

Results

The results are equivalent to those of Example 1,

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with certain deviations depending on the particular type of bread. In all cases the dough was not sticky and let go Form through top-proofing and then process easily. The loaf volumes and symmetry are excellent, and the taste is equivalent to that of the French produced by conventional methods from defined quantities New Orlean type breads.

The process conditions in the preceding examples are expedient and advantageous for continuous mixing operations. The procedures described allow minor deviations that may be necessary in connection with the device available in each case or during a longer period of operation. For example, in the case of processing with continuous mixing and use of a separate dry feed device for the dry whey product, minor changes in the composition can easily be made, and on the other hand it is also possible to add this product mixed with flour if this procedure is better for machine processing suitable. In the processing of dough temperatures are obtained that are in any case below 38 ⁰ C. At the same time, the use of yeast without a liquid or Vorteigschritt Hefeaktivierungsschritt in normal yeast content (ie, allowing for white bread is within the range of 1.5 to 4, oj (flour). The procedure further permits low or relatively niedri-

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lower proportions of ripening agents or oxidizing agents than in conventional continuous mixing processes. These lower levels of oxidizing agent are evident attributed to the improved development and conditioning of the dough, which is achieved when combining the continuous Mixing operations obtained with the subsequent kneading or the machine processing described above will, (

The mixer used for the preceding examples was a Wallace type continuous mixer & Tiernan Model 60. Of course, other machines can also be used for this purpose, for example the continuous one American Machine & Foundry type mixing machine.

Many different uses and embodiments will be apparent to those skilled in the art which fall within the scope of the invention. The applicant has found that the here described Process "without liquid pre-dough" in general with good results for the production of almost any type of baked goods Use of yeast as a dough loosening agent can be used. For example, the process is suitable for white bread, French white bread and other types of special bread, pastries such as raisin and cinnamon rolls, Danish cakes, tartlets, as well as other types of bread, rolls etc.

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Legends process sequence for different dough compositions, different procedures and devices, as well as for to explain different end products. It is of course not possible to identify all possible variations on the basis of particular ones Examples are presented so that the examples given here are not intended to restrict the invention, but rather as representative should stand for all other possible applications.

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Claims (1)

Claims 1. A method for the continuous production of a very high quality baked goods using yeast as a dough loosening agent, which is independent of a preparatory yeast activation step, characterized in that a premixing zone (lo, 2k) the essential dough ingredients including flour, water and yeast activating agent together with amounts of biochemical agents are supplied, which serve to achieve the desired dough properties with only very little help through the yeast fermentation, at the same time yeast in inactive form is supplied to the premixing zone, the essential dough ingredients, the yeast and the biochemical agent in the premixing zone continuously to form a dough are mixed, the dough is then continuously mixed and intensively kneaded in a development zone (12, 26) and the gas development of the yeast in the dough is initiated, and finally the dough is divided into dough pieces (14, 28) and for di e subsequent cooking (16, 32) and subsequent baking (18, 3 * 0 is continuously processed. 2. The method according to claim 1, characterized in that the yeast activators contain a fermentable carbohydrate. 3. The method according to claim 1, characterized in that the fermentable carbohydrate consists of sugar, and sugar, water 009846/1255 and yeast are mixed with one another in the premixing zone, thereby initiating the evolution of gas from the yeast. k. Process according to claim 1, characterized in that the yeast activating agents contain a yeast food. 5. The method according to claim 1, characterized in that the yeast is fed separately in the premixing zone. P 6. The method according to claim 1, characterized in that the yeast in the premix zone is fed separately in the form of an aqueous slurry. 7. The method according to claim 1, characterized in that the biochemical agents contain a gluten activating agent which is selected from the group consisting of cysteine, glutathione and sulfite salts, and mixtures thereof, and in the premixing zone in an amount of about o, oo5 up to o, OL4 wt.% of the flour is fed. 8. The method according to claim 1, characterized in that the biochemical agents contain a gluten ripening agent which is selected from the group consisting of bromate, iodate, persulfate and azodicarbonamide oxidation compounds, and mixtures thereof, and that in the premixing zone in one ο amount of about, up to οοΐ o, OL3 wt.% of the flour is fed. 9. The method according to claim I _3, characterized in that the dough is kept at a temperature within the range of 27 to 38 ⁰ C in the development zone. 009846/1255 10. The method according to claim 1, characterized in that the continuous further processing of the dough units consists in the fact that these units are rounded, rolled out and into one certain shape. 11. The method according to claim 1, characterized in that the continuous further processing of the dough units within a period of about 3 to 15 minutes. 12. The method according to claim 1, omitting a preparatory yeast activation step, in particular for the production of baked goods whose taste, volume, softness, grain and structure are at least equivalent to similar products made from very good leavened doughs, characterized in that biochemical agents , in an amount of from about o, oo5 up to ο, οΐ ¹ '% wt. of the flour a Glutenaktivierungsnittel contained, which is selected from the group consisting of cysteine, glutathione and sulfite salts, and mixtures thereof, in an amount from about ο, οοΐ to o, ol3'Gew. % "of the flour contain gluten ripening agent selected from the group consisting of bromate, iodate, persulfate and azodicarbonamide oxidation salts, as well as mixtures thereof, and separately from these agents, but simultaneously with these yeast in the inactive form of the premixing zone fed and mixed with the essential dough ingredients and the gluten activating and ripening agents to form a dough and the gas evolution of the yeast is initiated, and finally the dough at one under 009846/1255 - in the - about 38 ⁰ C temperature is continuously mixed and intensively kneaded. 13. The method according to claim 12, characterized in that that the yeast is fed in dry form and separately in the pre-mixing zone. 14. The method according to claim 12, characterized in that the yeast is fed in the form of an aqueous slurry with part of the water separately in the pre-mixing zone. 15. The method according to claim 12, characterized in that the mixing time in the Vörmischzone to initiate the evolution of gas and in the dough developing zone is 1 to 6 minutes. 16. The method according to claim 12, characterized in that the dough is continuously kneaded to make the dough pieces first round off, then the dough pieces are formed into relatively thin flat pieces and finally the flat ones Pieces of dough are wound and rolled up into shaped pieces of dough which are intended for baking. 17. The method according to claim 12, characterized in that the divided pieces of dough are continuously kneaded within a period of about 3 to 15 minutes. 18. The method according to claim 12, characterized in that the dough pieces within a period of about 4o to 65 minutes be put on gare. 009846/1255 19 »Method according to claim 12, characterized in that the baked products of the desired final volume can be obtained by gas evolution in the pre-mixing zone and in the Development zone initiated and continued during continuous proofing and continuous baking. 2o. Method according to claim 19, characterized in that that the desired 'final volumes of the baked pieces are obtained during continuous baking. '! ■■ - .: ■ · ■' 2 5 ^p