LT3403B - Process for the manufacture of a semi-finished product, especially a wholemeal dough, from grain for foodstuffs, a dough and using the same - Google Patents

Abstract

The invention relates to a process for the preparation of a semi-finished product, especially a wholemeal dough, from grain for foodstuffs, fodders or the like by homogenizing the grain under controlled temperature and moisture conditions. The invention also relates to a wholemeal dough so obtained or e.g. a grain-based carrier for mixtures of baking additives. The invention further relates to the use of the wholemeal dough for the preparation of wholemeal bakery products.

Description

The invention relates to the field of flour products, namely, semi-finished cereal products, e.g. the method of production of edible grains and feed grains by homogenizing the grains under controlled temperature and humidity conditions. Such semi-finished products may include flour dough, which is used to make breadmaking products.

The main feature of the proposed production method is that the grain is processed without any previous milling or milling step. For example, when making dough flour, the grains are mixed with other dough ingredients, in the form of whole grains, instead of the usual use of flour, where the dough is made by mixing the dough mixture until it becomes homogeneous under wet milling and whole grains are simultaneously milled. . In this case, there is no normal milling stage, since the grain may be supplied to bakeries or other processing plants in the form of whole grains, in the form of whole grains.

Traditionally, the milling stage is a major part of the grain processing before the baking stage. In a conventional mill, the grain is first cleaned, dried (if necessary) and then conditioned, that is, the storage moisture of the grain (below 14%) is raised to 16% to facilitate the separation of the bran. The next step in the processing of bread grains is the milling itself, which is carried out gradually in roll mills where the grain is crushed, sieved, sorted and milled. The second type of flour obtained during the crushing stage is separated by flat sieves, and the second type of flour is purified to different degrees of coarseness. Part of the second type of flour is fed into subsequent smaller rolls, into sieves. In sieves, sieves and gravity separate the kernels and superficial second grade flour (the kernel fractions are heavier). The second type of sieved flour is permeable. The resulting flour is sifted through a flat sieve and placed in cages. Flour of uniform quality is packed. During the milling process, maturation agents, ascorbic acid, amylase and protease enzymes may be added. Wheat flour can also be bleached and added with vitamins or minerals.

The following milling products are obtained from wheat: wheat bran, wheat germ, wheat germ, wheat flour (wheat flour, white bread flour, all-purpose wheat flour, medium-grain wheat flour, wheat flour with specific characteristics) or wheat kernel flour).

Milling rice yields significantly less milling fractions. These fractions are rice flour (coarse rice flour, sifted rice flour) and rice groats. Rice flour shall not be bleached, enriched or added.

The milling of barley and oats, and the production of barley or oatmeal, consists of the processing steps which they undergo (such as polishing and peeling).

The grains thus milled are supplied to bakeries, where the dough is prepared by mixing the flour normally with water, yeast, salt and other necessary additives. The dough can be made in various ways, the simplest being the single stage and the multi-stage method. In a single-step doughing process, all the raw materials are blended simultaneously into a dough that is usually kneaded for 8 to 20 minutes. This method of production is most widely used in the production of wheat bread and mixed bread. In a multi-stage production method, part of the flour used for the dough is divided into one or more preparatory stages (leavening, leavening, etc.). For example, almost all rice flour foods are made this way. When the baking raw material consists of flour and one of the grain components (usually the husk or germ) is separated, different stages of grinding are required. Otherwise, whole grains may be added to the meal during the manufacture of meal.

It is now common practice to distinguish between the milling stages and the baking stages, even when making meal products. Coarse meal is usually produced in a normal mill, combining various degrees of coarseness so that the final meal contains all the components of the bread grain.

Description of the patent SE C 45 953 describes a method and apparatus for preparing bakery products from meal flour by sequentially preparing a dough after steeping the grain in water at 60-65 ° C, mechanically treating the grain to remove the rind and crushing it in a mill (rolling mill). and baking the final product. The final baking product is grain-free.

This is done by making a pre-soak of grain meal, which is not used in the proposed method. In addition, the grain is milled in conventional equipment using this method.

CH-A5 604 534 describes a method of making bakery products from meal flour by grinding the grains to a grain size of 0.04-0.08 mm immediately before the dough preparation, while heating them to 3340 ° C.

It should be noted, however, that when the meal contains all the components of the grain (such as fat-rich kernels which are easily cooked), it deteriorates rapidly, or at least in a relatively short time, deteriorates. Whole grains have a completely different shelf life than flour. Using whole grains as a raw material for baking flour products avoids the problem of flour spoilage and minimizes the gap between the grain and the final baking, which undoubtedly has a short time the product affects the baking taste and freshness.

The proposed method is also very useful when it is not possible to grind the grain, although there is a grain, and when the final product has to be obtained from the grain as soon as possible.

The invention relates to a process for the production of semi-finished products from edible grains, feed grains and the like by homogenizing the grains under controlled temperature and humidity conditions. Such semi-finished products may include flour dough used to make coarse bakery products.

A semi-finished product is usually a dough for coarse flour, such as a dough for wheat flour or rice flour. It can also be a grain based base material for baking additive mixes. In addition, a semi-finished product may be a product made from wheat, rice, barley or oats, for use in the starch or feed industry.

As described herein, homogenization of the grain is attributed to refining the grain while mixing it into a homogeneous product. Homogenised grains may contain whole grains, husked grains, hulled grains (grain fragments), or hulled grains. The grain fall number is not a limiting factor, but grains with even a low fall number can be used in this process.

There is also no limit to the moisture content of the grain, but storage moisture is usually used (12% to 14% moisture).

Cereal grains intended for processing are first cleaned by simple methods to remove impurities (straw, pebbles, etc.) mixed with the grain during cutting and threshing.

The grains can be homogenized in dry (moisture of storage) or contain liquid, usually water. When storage moisture grains are processed in liquid form or with as little liquid content as possible, high grain homogeneity forces the grain temperature to rise due to the compressive force acting on them and thus not only refinement but also heat treatment, which increases their drop rate, that is improves their baking properties. Therefore, grain with a low falling number can also be used as a raw material.

For example, when making dough flour, the grains can be homogenized with the aid of a dough liquid.

Grain homogenization can be carried out in any plant capable of destroying the grain, operating in dry and humid conditions, and within a relatively wide temperature range. Ideally, an impact-mixing device is used that works well in wet conditions.

The temperature and humidity are controlled by controlling the energy and / or the amount of liquid in the homogenizer. As mentioned above, using as high a blending refining force as possible and reducing the amount of liquid, the grain temperature rises due to the mechanical compression force acting on it so that the grain is heat treated. A relatively large amount of liquid is used when the dough made from cereals is immediately baked. Otherwise, a very small amount of liquid and a low temperature are used to make the so-called dry dough.

Homogenize the grains in the meal dough, preferably by wet milling them in a kneading machine.

To adjust the grain homogenization, the homogenizer is compatible with a screening and / or sorting device. The large fractions obtained after the sieving or sorting step may be returned to the homogenizer for further refining.

The invention is further characterized by describing the production of dough for flour.

The present invention is particularly directed to a method for making dough flour by mixing whole grains with the ingredients of the dough and wet milling the resulting mixture into a dough. The resulting dough flour dough is routinely baked

ways immediately baked rupee flour products. Grain raw material can to be but what kind, but invention especially for rice flour for the production of dough, which

used to make coarse rice flour pastries such as crispy rice bread, leavened rice bread or unleavened rice bread. Wheat may also be used. It is also possible to mix wheat with rice. Cereals with a low falling number can also be used, as the falling number can be changed during the dough making process by adjusting the mixing force and the amount of dough liquid, so the dough will have proper baking properties. Usually storage moisture is used in production. It is also possible to use non-dried grains (moisture content below 30%), especially when they can be used immediately after harvest. Processed whole grains or whole grains (fragments of cereals).

When making rice flour dough for crispy rice bread, rice grains are mixed with water, yeast, salt and other necessary additives and blended into a homogeneous dough by wet milling. When making fresh leavened rice bread, rice leaven is also added. The resulting mixture of dough ingredients is vigorously stirred and ground in a wet mill. Wet milling can be carried out in any mixing / milling unit that has sufficient energy to grind the grain and can operate in wet milling conditions. For example, an Atrex mixer (available from Flowcon Ltd., Valkeakoski, Finland) may be used. When wet grinding, all the dough ingredients are brought into close contact with each other.

The dough made in this way is conventionally baked pastries such as fresh bread, crisp bread, biscuit and the like. Ideally, the dough used is used for baking rice bread, such as hollow rice buns (round, flat rice bread with a hole in the middle) and rice crisp bread.

In the production of so-called frozen bread, gas (air or carbon dioxide) is added to the dough, supplementing the usual dough ingredients. Production is carried out at a low temperature of +4 to + 8 ° C. Sufficiently low temperatures are obtained using a heat exchanger. At such a low temperature, the dough retains its optimum gas content, so that the bread will rise later when the gas is exposed to temperature increase.

The amount of water used during wet milling may vary. Rice dough usually uses 700 to 900 g of water per kg of rice grain. 1.5 kg of water is used in the production of leavened dough per kg of dough. The so-called dry dough uses only 0.3 kg of water per kg of grain and is produced at very low temperatures. Such dough stays relatively long if stored cold; on the one hand, it does not deteriorate and, on the other hand, the microorganisms remain viable during subsequent oxidation of the dough. Because dry dough provides good storage and transportation, it is possible to make a large amount of baked bread at a catering center and then deliver it to smaller bakeries for the final baking product.

The wet milling stage can also increase the inferior quality of grain temperature rises when the fall number. The machine uses a higher grinding / mixing force or reduces the amount of dough liquid and thus the grain is heat treated until the grain α-amylase is inactivated. The higher the a-amylase activity, the lower the falling number, the worse the rice is. For example, rice has the following poor performance: reduced dough yield, impermeability, increased loaf size, bread texture bill, very dark crust color, poor bread texture and dark flesh, structure similar to chewing gum taste. The proposed method of production has reduced the number of falls, for example, from the baking properties of the grain, the baking properties are extremely strong, and sweet bread allows to increase 62 to 150, which improves the usability of lower quality

Grain starch can be pasteurized by wet milling with hot water or by introducing hot steam into the milling material. The resulting pasteurized dough mass can be used as a dough component to improve the anti-ringing properties of the final product (bread) (so-called Skallning method).

Wet grinding forces all the dough components into close contact with each other, which improves the baking properties of the dough. Therefore, the use of additives such as emulsifiers or enzymes is minimized.

It is also possible to sift or sort after mixing the dough (wet milling) by adding a wet sieve after mixing

Device. Coarse fractions are returned to the mixer for further refining. Sifting / sorting is also possible after crushing. In this way, the particle size distribution of the normal coarse rice flour can be completed and higher quantities of better quality flour are obtained, which affects the taste of the final product. Refined fractions contain higher levels of degraded starch, which is used as a yeast or bacterial nutrient. Further degradation of the starch fermentes the sugar, which gives the bread its color and taste.

Sifting / screening units make it easy to adjust the ratio between coarse and fine flour fractions in the final baking product.

The invention is illustrated by detailed working examples.

In the examples, two devices are used to make the dough, the Atrex mill and the Atrex mixer (equipment supplier Flowcon Ltd., Valkeakoski, Finland). These machines can be used for grinding and mixing a variety of materials. In these devices, grinding and mixing are based on the use of impact and frictional forces. They can be classified mainly as impact-mixing type machines. In such devices, grinding takes place in a substantially horizontal chamber in which the grinding / mixing means (plates) are / can be arranged at various angles to each other. The position of the grinding mixers relative to one another can be varied, which allows the grinding force to be adjusted (the grains may not be completely milled or may be diverted for the necessary impact milling treatment).

1. Example. Dough production from whole grain cereals.

The unprocessed rice grain (falling number 130) was fed to the Atrex mixer (mass flow rate 5 kg / min) by means of a worm feeder.

Previously mixed leavened dough (= leavened rice dough), yeast, salt metering device at a mass flow rate of 7.1 kg / min.

The quantities were as follows:

per kg of suspension

Whole rice

Sour rice dough

Water 8.0

Yeast 1.5

Salt 0.58

The leavened dough consists of 8.6 kg rice flour (small, Melia) and 15.4 kg water. The pH of the leavened dough (18 h) was 3.5 and its acidity was 20.5.

The processing conditions in the mixer were as follows:

Top rotor (rpm)

1,900

Bottom rotor (rpm) 1,500 Grain mass flow rate (kg / min) 5.0 Fluid mass flow rate (kg / min ·) 7.1 Rice temperature (° C) 13th Fluid temperature (° C) 22nd Doughs temperature (° C) 30th Cereals passing through the mixer was ground into flour. Below the following table shows the received particles sizes distribution when the grain is processed in a mixer dry, without adding the dough liquid. Table 1. Dry rice in a mixer particles sizes distribution Sieve Normal coarse sieve Flour from Atrex (m) rice flour (%) mixer (%) 1, 600 - 4.0 1,320 - 7.3 1,000 2.0 15.0 670 20.0 27.5 390 28.0 13, 9 275 12.0 8.2 132 9.0 11.3 <132 33, 0 12, 8 Grinding grains in a mixer, them mixed with dough liquid and made in the facility uses the dough

in subsequent baking tests. Compared to the production of plain rice dough, the dough kneading time (usually 7 to 10 minutes) is significantly shorter in the dough mixer. The temperature of the dough is due to the amount of work done during the mixing process.

The rice dough was baked in hollow rice buns. The baking process used the following baking conditions corresponding to average baking sizes of hollow rice buns:

Baking time (min) 60

Dough temperature (° C) 26.5

Forming +

Raw material weight (g) 370.0

Resistance (min./°C/relative humidity) 70/36/75

Baking (min./°C) 35/230

Vapors are normal

Weight of the baked product (g)

Baking loss (%)

The test buns were similar to regular rice flour buns and had a fresh good taste. The dough's baking properties were in line with those of ordinary dough rice flour.

Comparative example. Manufacture of pasta from previously milled cereal grains.

In this example, follow the same procedure as described above, except that the rice grain is first ground in the Atrex mill mentioned above. The mill conditions in the mill were as follows:

Top rotor (rpm) 2,300

Bottom rotor (rpm) 2,300

Delivery (%) 20.6

Mass flow rate (kg / min) 758

Grain temperature (° C) 12

Flour temperature (° C) 16.4

After milling, the flour was sieved through a 2 mm sieve to separate the whole grains and coarse fractions (under simple milling conditions, sieving is automatic and coordinated with the mill). The table below shows the particle size distribution of the flour obtained from the mill (which corresponds to the particle size distribution of the flour), the particle size distribution of the normal coarse rice flour and other properties. Notably, the number of falls remains unchanged.

2. Fly. Particle size distribution and other properties of rice milled in the Atrex mill and normal grain rice flour

Normal Rice Rice Flour from Atrex (m) flour (%)

1,600

1,320

1,000 2.0 Mixer (%)

4.0

7.3

15.0

670

20.0

27.5

390 28, 0 13, 9 275 12.0 8.2 132 9.0 11.3 <132 33.0 12.8 Humidity (%) 15 ± 0.5 13.2 → 12.7 number 130-170 130 132 Water retention s (%) - 66.5 Amilogram: 57.0 Clericalization temperature (° C) 57.0 Maximum temperature (° C) 64.5 Maximum viscosity (Pu) 95

Using a worm feeder (mass flow rate 5 kg / min), 5 previously milled rice was fed to the feeder described above, and the leavened dough mixed suspension, yeast and salt were fed through a metering device (mass flow rate 7.1 kg / min). The individual component sizes were the same as in Example 1. The mixing conditions in the mixer were as follows:

Top rotor (rpm) 1,300

Bottom rotor (rpm) 1,300

Grain mass flow rate (kg / min) 5.0

Fluid mass flow rate (kg / min) 7.1

Rice temperature (° C)

12.5

Liquid temperature (° C) 22

Dough temperature (° C) 30

The dough was mixed from all the raw materials in the mixer to make rice buns similar to Example 1. The baking conditions were as follows:

Baking time (min)

Dough temperature (C)

Formation

Weight of raw material (g)

Resistance (min./uttuC/relative humidity Baking (min./°C)

Steam

26.0

370.0

70/36/75

35/230 normal

Weight of the baked product (g)

Baking Loss (%) 25.6

The baked buns were similar to the buns made in Example 1.

The foregoing general description and test examples are intended to illustrate the present invention. Other cases within the scope of the present invention and in accordance with the trends of the invention are possible and will be readily apparent to those skilled in the art. The dough prepared in the manner described in Example 1 may be used for baking other types of fresh rice bread, such as a loaf or a round pad.

The same method of production can be used for baking crispy rice bread or biscuit. Rice grains used as a bread raw material may be replaced by wheat grains or a mixture of rice and wheat grains.

Claims (22)

DEFINITION OF INVENTION 1. A process for the production of semi-finished products from edible grains, feed grains and the like, comprising the processing of a grain, the homogenization of which is effected by rapid impact-mixing under controlled temperature and humidity conditions, 2. The method of claim 1, wherein the grain is homogenized in the form of whole grains, husked grains, crushed grains or crushed grains. 3. A process according to claim 1 or 2, wherein the grain is homogenized in the presence of a liquid. 4. A process according to any one of claims 1 to 3, characterized in that the grain is homogenized in an impact mixer. A process according to any one of claims 1 to 4, wherein the temperature and humidity are controlled by controlling the energy and / or the amount of liquid in the homogenizer. 6. A method according to any one of claims 1 to 5, characterized in that it regulates the homogenization of the grain by adjusting the sieving and / or sorting equipment with the homogenizer. 7. A process according to claim 6, characterized in that coarse fractions are returned from the sifting and / or sorting unit to the homogenizer for further refining. 18th 8. The way according to Item 3, b e sis k i r i a n t i s in that executes homogenization wet grinding way. 9. The way according to Item 8, b e sis k i r i a n t i s by performing wet milling in an impact-mixing device. 10. A method according to any one of claims 1-9, characterized in that it produces a dough for flour. 11. The method of claim 10, wherein the meal is made by mixing whole grains with other dough ingredients and blending a homogenized dough from said mixture by wet milling. 12. The method of claim 11, wherein the rice flour dough is prepared by mixing whole rice grain with water, yeast and other necessary additives, and blending a homogenized dough from said mixture by wet milling. 13. The method of claim 11, wherein the unleavened or leavened rice flour dough is prepared by mixing whole rice grain with leavened rice dough, water, yeast, salt and other necessary additives, and mixing the homogenized dough by wet milling. 14. A process according to any one of claims 11 to 13, characterized in that the wet milling is carried out in a blow-mixing unit. 15. The method of claim 11, wherein gas is introduced into the dough during the wet milling step. 16. A method according to any one of claims 11 to 15, characterized in that the milling of the grain is controlled by combining a wet milling stage with a screening and / or screening device. 17. A process according to claim 16, characterized in that the coarse fractions obtained from the sifting and / or screening unit are returned to the wet mill stage for further refining. 18. A process according to any one of claims 1-17, characterized in that, in the manufacture of a cereal product, the number of falls is increased by increasing the energy of homogenization and / or decreasing the amount of liquid in the homogenizer. 19. A process according to any one of claims 1 to 18, characterized in that the dry dough is produced by reducing the amount of liquid in the homogenizer and operating at low temperature. 20. Rough meal dough, characterized in that it is prepared in the manner described in 10-19. Use of a meal of dough made according to the method of production according to claims 1-9 as a base material in mixtures of baking additives. Use of the flour dough prepared according to the method of production of items 10-19 for the preparation of baked goods. Use of a coarse rice flour dough according to claim 12 for baking crispy rice bread. Use of the coarse rice dough prepared according to claim 13 for baking of leavened or unleavened rice bread.