DE577238C - Process to increase the baking quality of flour - Google Patents

Description

Method of increasing the baking ability of flour The baking ability of the different types of wheat is highly dependent on the texture of the glue. As is known, one can determine the physical properties of the adhesive have a beneficial effect by adding different salts in appropriate doses. It The phosphates, sulphates and chlorates of the alkalis come mainly for this purpose and calcium in question.

Also the use of the persulfates of potassium and ammonium too same purpose is known. However, the effect of these salts is not always satisfactory. Attempts have been made to improve the effect of the persulfates by simultaneously salts that can still be easily dissociated, such as ammonium phosphate, primary calcium phosphate, Potassium chlorate and calcium hypochlorite. Lactic acid is also there has been proposed for this purpose. All of these and other substances However, they were not generally introduced because the expected baking ability-enhancing Effect in practice did not occur. In the case of lactic acid, the same thing occurred here added that these can only be used with the help of special equipment could.

Experiments have now shown that the effect when used at the same time of ammonium persulphate and primary calcium phosphate are significantly increased as a result can be that the flour is a mixture of ammonium persulphate, primary calcium phosphate and potassium citrate, optionally with fillers, added. To the significant superiority to prove the claimed mixture compared to the previously known combinations, serve the surrounding baking experiments.

The flour used was an extract flour made from pure domestic wheat. In all baking experiments, an amount of water of 18 ounces was assumed. The water, which had a temperature of 36 °, was placed in a dough bowl and in this 7 g of fresh, commercially available baker's yeast and 5 g of table salt distributed. For The same yeast was of course used in all experiments.

For each experiment, 350 g of the specified were in a metal container Flour weighed and from the flour container concerned as much flour for the dough liquid given that a dough of normal consistency was obtained. The fully kneaded one Dough was in the dough bowl for 1-12 hours in a proofer heated to 36 ° brought with an air that is always kept moist by an appropriate device. After the first half hour, the dough was removed from the proofer. pushed through and again exactly 1/2 hour in the proofer under the same Left to fermentation conditions. After this second half hour is over the so-called pre-proofing of the dough ends. The dough was pushed through again and then weighed. The flour required for piercing was the from the associated flour storage container. After the second piercing it became Dough weight determined and also by reweighing the remaining amounts of the for the In individual experiments, stock flours determined the amount of flour consumed. From this the dough yield is calculated as the amount of dough divided by the amount of flour X ioo. Of all according to the above information. manufactured test crates were ever 4009 and put the round shaped dough pieces in the usual box baking pans pickled and set to main cooking. The ripe pastries are in the usual Way, moistened the surface with a brush and then pushed my oven, whereupon steam is brought into the furnace atmosphere by a steam device will. After baking, the cooled baked goods are measured with the help of the volume determination device measured.

The test results show that the inventive combination of treatment of the flour with ammonium persulfate, primary calcium phosphate, and potassium citrate compared to untreated flour, a volume increase of 1 9, 14% result has as ammonium persulfate alone causes only a volume increase of 8.15%. The increase in volume is thus more than 100% greater when using the new combination than when using ammonium persulphate alone, which confirms the technical progress of the claimed combination. Baking trials Proofing time stand Type of treatment Dough volume on the pore yield per 100 kg of flour in ccm of fully cooked baked goods in minutes untreated .................. 158 940 62 normal 6-7 5 g ammonium persulfate. . . . . . . . . . z60 1020 57 round 7 5 g ammonium persulphate -E- 16o 1030 58 normal 7 5 g primary calcium phosphate # 5 g ammonium persulfate + 1 159 1020 58 around 7 5 g ammonium phosphate f '``'' 5 g ammonium persulfate - [- ..... 159 930 65 around 7 59 potassium chlorate 5 g ammonium persulfate + 158 850 67 flat 5 g calcium hypochlorite 5 g ammonium persulfate -i- 59 Potassium citrate 161 1120 55 around 7-8 59 primary calcium phosphate 2.5 g ammonium persulfate 2.5 g potassium citrate 16o 1110 55 round 7-8- 2.5 g primary calcium phosphate, The amount and type of addition of the combinations presumed to be known depends on the type of flours, whether they were ground from low-gluten domestic wheat, from high-gluten foreign wheat or from a mixture of wheat and rye.

The claimed combination, on the other hand, has a universal effect, which extends to both domestic and foreign wheat flours.

Claims (1)

PATENT CLAIM: Process for increasing the baking ability of flour using ammonium persulphate and primary calcium phosphate, characterized in that that the flour is a mixture of ammonium persulphate, primary calcium phosphate and potassium citrate, optionally together with fillers, is added.