EP0049874A2 - Procédé pour activer hydrothermiquement des céréales panifiables - Google Patents

Procédé pour activer hydrothermiquement des céréales panifiables Download PDF

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Publication number
EP0049874A2
EP0049874A2 EP81108093A EP81108093A EP0049874A2 EP 0049874 A2 EP0049874 A2 EP 0049874A2 EP 81108093 A EP81108093 A EP 81108093A EP 81108093 A EP81108093 A EP 81108093A EP 0049874 A2 EP0049874 A2 EP 0049874A2
Authority
EP
European Patent Office
Prior art keywords
hours
conditioning
activation
water content
bread
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP81108093A
Other languages
German (de)
English (en)
Other versions
EP0049874B1 (fr
EP0049874A3 (en
Inventor
Muhlen-Und Lieken-Batscheider
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Lieken-Batscheider Muehlen- und Backbetriebe GmbH
Original Assignee
Lieken-Batscheider Muehlen- und Backbetriebe GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Lieken-Batscheider Muehlen- und Backbetriebe GmbH filed Critical Lieken-Batscheider Muehlen- und Backbetriebe GmbH
Priority to AT81108093T priority Critical patent/ATE17660T1/de
Publication of EP0049874A2 publication Critical patent/EP0049874A2/fr
Publication of EP0049874A3 publication Critical patent/EP0049874A3/de
Application granted granted Critical
Publication of EP0049874B1 publication Critical patent/EP0049874B1/fr
Expired legal-status Critical Current

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B1/00—Preparing grain for milling or like processes
    • B02B1/08—Conditioning grain with respect to temperature or water content

Definitions

  • the invention relates to a process for the hydrothermal activation of cereal used for bread production, in which the whole cereal grains are moistened to a water content of the seedling and the outer grain boundary layers of approx. 40% by weight, in the moist state then for conditioning for more than two hours at one Temperature between 10 ° C and below 20 ° C and finally dried back to a total water content of at most 20 wt .-%.
  • the cereal ingredients are there can be made accessible to nutrition in their full value and mass fraction in an improved manner that hydrothermal activation takes place before the processing of the cereal grains.
  • the procedure is such that the cereal grains are first carefully cleaned, moistened in the process and then subjected to thermal conditioning in the moist state.
  • This conditioning leads to an activation of the cereal metabolism, which should lead to natural vitaminization, in general to the biological quality increase of the cereal, a natural enrichment of important amino acids and overall to a positive change in the vitamin and mineral distribution of the cereal for human nutrition (DE -OS 24 20 910; DE-OS 16 92 752).
  • the hydrothermal conditioning must take place at temperatures which are clearly above room temperature, conditioning temperatures of 25 to 35 ° C. or 20 to 30 ° C. being regarded as particularly preferred.
  • DE-OS 29 21 682 proposes to carry out the conditioning in the manner mentioned at the outset for more than two hours at a temperature between 10 ° C. and below 20 ° C., DE-OS 29 21 682 teaching in particular a conditioning time of to use for two to nine hours.
  • the invention is therefore based on the object of developing the method according to DE-OS 29 21 682 in such a way that the baking properties of the activated grain and the taste acceptance of the bread to be produced therewith are further improved.
  • this object is achieved in the generic method in that the conditioning time is more than nine hours.
  • Particularly preferred embodiments of the invention result from the subclaims.
  • the invention is based on the surprising finding that it is possible to further improve the baking properties and the taste acceptance by using conditioning times of not more than two to nine hours, but instead of the teaching of DE-OS 29 21 682, of more than nine hours . It turned out that the feared effect an excessive enzyme activation with a very long conditioning time, as claimed according to the invention, does not occur under the conditions of cold storage, but on the other hand the activation achieved remains constant and, due to the time effect, causes further positive changes in the formation of so-called precursors for flavorings and, in general, the baking properties clearly be improved.
  • Example 2 The procedure was as in Example 1, but a conditioning time of 48 hours was selected at the same conditioning temperature. An amylogram maximum of 540 was shown (FIG. 3). The gelatinization temperature was 64 ° C., compared to 62.5 ° C. in the comparative test (FIG. 1) and 62.5 ° C. in example 1 (FIG. 2).
  • the enzymatic breakdown of higher polymer carbohydrates and proteins plays a special role here, since the breakdown products are the precursors of flavorings.
  • Baking tests carried out have proven the positive influence of the activation carried out according to the invention on the bread quality both in wheat and in rye.
  • the breads produced using cereal grains activated according to the invention were loosened better than the comparison bread and tasted more rounded. Both are due to the action of the enzymes during activation as well as when preparing and baking dough.
  • the taste of bread improves, a sign that the optimized enzyme activity is maintained over a long period of time, so that the enzymes formed can have an optimal effect on the flavor precursors.

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
EP81108093A 1980-10-11 1981-10-09 Procédé pour activer hydrothermiquement des céréales panifiables Expired EP0049874B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT81108093T ATE17660T1 (de) 1980-10-11 1981-10-09 Verfahren zum hydrothermischen aktivieren von zur brotherstellung dienendem getreide.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE3038463 1980-10-11
DE3038463A DE3038463C2 (de) 1980-10-11 1980-10-11 Verfahren zum hydrothermischen Aktivieren von zur Brotherstellung dienendem Getreide

Publications (3)

Publication Number Publication Date
EP0049874A2 true EP0049874A2 (fr) 1982-04-21
EP0049874A3 EP0049874A3 (en) 1984-03-28
EP0049874B1 EP0049874B1 (fr) 1986-01-29

Family

ID=6114168

Family Applications (1)

Application Number Title Priority Date Filing Date
EP81108093A Expired EP0049874B1 (fr) 1980-10-11 1981-10-09 Procédé pour activer hydrothermiquement des céréales panifiables

Country Status (3)

Country Link
EP (1) EP0049874B1 (fr)
AT (1) ATE17660T1 (fr)
DE (1) DE3038463C2 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993006927A1 (fr) * 1991-10-04 1993-04-15 The Pillsbury Company Production rapide de farine stable a partir de ble fraichement moissonne
RU2484901C1 (ru) * 2011-10-06 2013-06-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Государственный университет - учебно-научно-производственный комплекс" (ФГБОУ ВПО "Госуниверситет - УНПК") Способ гидротермической обработки зерна гречихи
RU2672331C1 (ru) * 2017-12-18 2018-11-13 Федеральное государственное бюджетное образовательное учреждение высшего образования "Алтайский государственный технический университет им. И.И. Ползунова" (АлтГТУ), отдел интеллектуальной и промышленной собственности (ОИПС) Способ гидротермической обработки зерна

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1692752A1 (de) * 1951-01-28 1972-03-16 Rheinische Reform Und Vollkorn Verfahren und Anlage zur Aufbereitung von Getreide fuer die Brot- oder Flockenherstellung
US3925564A (en) * 1974-07-22 1975-12-09 Ned W Finnell Method of curing and drying wild rice
DE2921682C3 (de) * 1979-05-29 1982-06-24 Lieken-Batscheider Mühlen- und Backbetriebe GmbH, 6500 Mainz Verfahren zum hydrothermischen Aktivieren von zur Brotherstellung dienendem Getreide

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993006927A1 (fr) * 1991-10-04 1993-04-15 The Pillsbury Company Production rapide de farine stable a partir de ble fraichement moissonne
RU2484901C1 (ru) * 2011-10-06 2013-06-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Государственный университет - учебно-научно-производственный комплекс" (ФГБОУ ВПО "Госуниверситет - УНПК") Способ гидротермической обработки зерна гречихи
RU2672331C1 (ru) * 2017-12-18 2018-11-13 Федеральное государственное бюджетное образовательное учреждение высшего образования "Алтайский государственный технический университет им. И.И. Ползунова" (АлтГТУ), отдел интеллектуальной и промышленной собственности (ОИПС) Способ гидротермической обработки зерна

Also Published As

Publication number Publication date
EP0049874B1 (fr) 1986-01-29
DE3038463A1 (de) 1982-07-29
DE3038463C2 (de) 1982-12-09
EP0049874A3 (en) 1984-03-28
ATE17660T1 (de) 1986-02-15

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