DE739855C - Dough preparation for yeast baked goods made using milk - Google Patents

Description

Dough preparation for yeast pastries made using milk The present invention relates to improving dough preparation for using milk manufactured yeast pastries.

It has been found that yeast pastries produced using milk Significantly improve the shoot strength, volume and browning leave if normal urine-thickened milk, especially other skimmed milk; through in itself known, the dispersion of the milk proteins increasing or. anticoagulant Prepared additives for the dough preparation and then incorporated into a normal yeast dough will'. In particular: salts of anhydrous phosphoric acids, such as sodium metaphosphate, Sodium hexam: etaphosphate or polyphosphates, such as sodium tripolyphosphate, but also Sodium citrate or the like in question.

It is advisable that the normal urine-thickened milk first clean Time with the additives increasing the dispersion is made before they are in the Dough is incorporated.

I. If you z. B. 11 skimmed milk with o, 1, o, 2 and o, 3% sodium metaphosphate added and a determination of the shoot strength, the following picture emerges: Composition temperatures Flour ....... 1625 g room ... 28 ° C Liquid. . 1 1 skimmed milk "flour.. _. 22 ° C Yeast . . . . . . . 120 g water .. 35 ° C Salt . . . . . . . . 30 9 dough .... 28 ° C Trial product: o. zero trial, i. o, i 0; 'o sodium metaphosphate, 2.2% - 3. 0.300 - Dough insert: 28o ccm, beginning: 15 °. II. If one makes a similar experiment to determine the drive strengths, but Composition temperatures Flour ....... 16259 room ... 3o ° C Liquid. . 1 1 skimmed milk flour .... 24 ° C Yeast ....... 120g water .. 27 ° C Salt . . . . . . . . Sucked dough .... 26-'C Test product: o. Zero test, i. 0.1% sodium metaphosphate dissolved in the skimmed milk 2 hours before the experiment.

2. 0.2% sodium metaphosphate in the skimmed milk 2 hours before the experiment brought to dissolution.

3. 0.2% sodium metaphosphate in the skimmed milk 24 hours before the experiment brought to dissolution.

Norm: 1625 / o, dough insert: 2oo / 6o% 8o ccm. Findings found: o. Soft dough, i. slightly firmer, 2. firmer than i, 3. firm dough. It follows that the use of sodium metaphosphate greatly changes the consistency of the dough, depending on the altitude; if the sodium metaphosphate is added 24 hours before the start of the experiment, the effect is even more pronounced. The compensation must Round shape: o.5oo g i. 500 g 2. 500 g 3. 500 g Loaf pan: o. 2o45 9 1. 2o45 g 2. 2o45 9 3. 2010 9 Total weight: 2545 9 2545 9 2545 9 251o 9 Fermentation time: two 2o minutes each as a batch with 500 cc of skimmed milk each time.

i. Hit each other: 20 minutes each, 2nd hit: each 20 minutes. Fermentation loss: o. 1.50, 'o, i. 1.5%, 2. 1.60%, 3.1.7%. Time 9 oi 21. 3. ccm ccm ccm ccm i. 2o minutes 380 410 42o 45o 2. 20 - 450 505 515 555 3. 60 - 510 555 58o 61o If the sodium metaphosphate is allowed to act on the skimmed milk for a long time before the experiment, the following picture emerges: Time o '''=' 3 ' ccm ccm ccm ccm _ i 1st 2o minutes 32o 355 370 385 2. 20 - 400 445 450 465 3. together encountered 4. 6o minutes 52o 565 545 53o soft firm firm whole fixed accordingly, because they are highly water-binding, they are made by adding more milk, which results in a higher dough yield.

The test milk was not tempered. III. When trying to Determination of the browning differences and the volume formation were related to the Samples o, i, 2 and 3 of test II made the following findings on the consistency of the dough: o. soft, i. slightly firmer than o, 2. firmer than i and 3. firm.

Proofing time: same proofing time of 40 minutes each. Baking time: the round shapes 25 minutes each, the loaf tins 45 minutes each.

Browning: o. Good, i. good, 2. a little brighter, 3. a little brighter than o and i. Volume: -. Round shape: o 1370 1. 1450 2. 3. 146o 126o Long form: o. 486o 1. 5200 2. 526o 4. 460o 623o 665o 672 0 58b0 Pore scale: 420 490 Baking yield: Due to the firmness of 2 and! 3, the volume and dough yield can be increased significantly by adding more liquid. Due to the dry consistency of the dough, cracks formed and the gases could escape.

It is known to use condensed milk with the addition of water-soluble alkali metaphosphates to manufacture. It is not the purpose of the present proceedings to act z. B. of metaphosphates in the concentration of milk for the purpose of manufacture of condensed milk to achieve. It will take advantage of having the dispersion of the Milk protein-increasing or coagulating additives of mixed, normal, unthickened Milk used in the preparation of the dough for yeast pastries made using milk. It is about: the normally produced cheap milk, especially skimmed milk, especially suitable for dough preparation. suitable to make; the use of condensed milk ruled out with such dough preparations because the same is too expensive for it.

The essence of the invention is therefore, in particular salts, more anhydrous Phosphoric acids in dough preparation for yeast pastries made using milk to use in a skillful and inventive manner, i.e. to proceed in such a way that the baker himself has the milk normally available to him, in particular Skimmed milk, improved by the additives in question and then in the dough preparation used.

It is also a flour refinement process through the addition of Metaphosp. Has known about flours, whereby it should be noted that the metaphosphate Time must be available to. to act on "the glue of the flour can. With this proposal of flour refinement through the action of metaphosphate The doctrine of milk is by no means given to the glutinous substances of flour the dispersion of proteins has been artificially increased during the preparation of the dough to be used for yeast pastries made using milk.

Claims (2)

PATENT CLAIMS: 1. Dough preparation for products made using milk Yeast pastries, characterized in that normal, unthickened milk, in particular Skimmed milk, known per se, increasing the dispersion of milk proteins or anticoagulant additives, such as the salts of anhydrous phosphoric acids, for the dough preparation prepared and then incorporated into a normal yeast dough will. 2. The method according to claim 1, characterized in that the normal unified milk is only employed for some time with the additives which increase the dispersion, before it is incorporated into the dough. To distinguish the subject matter of the application from the state of the art, the following were considered in the granting procedure: German patent specification No. 569 898, 578 608.