DE2130295A1 - Readily digestible bakery products - contg rye and/or wheat flour and rice - Google Patents

Abstract

Bread, toast bread or rolls, esp. suitable for old people or persons apt to gastric ailments, or for a slimming diet, contain 35-45 wt.% of water and 55-65 wt.% of dry substances, which comprise 30-70 wt.% of rye and/or wheat flour, and 70-30 wt.% of unhusked rice (0-40 wt.% in the granulated form and the remainder in the crushed form).

Description

Baked goods and processes for their production are the object of the present invention It was an invention, new, particularly easily digestible and easily digestible Baked goods, in particular bread, toasted bread and rolls, can also be obtained from stomach and intestinal sensitive people can be enjoyed. Another goal The invention was to launch the market with a new flavor of baked goods to enrich, because despite the relatively large range of different breads and of other baked goods at the consumer generally there is a tendency to use the type of bread more often to change or to bring different types of bread to the table.

Rice is known and is an easily digestible source of carbohydrates in medicine for dehydration, i.e. for salt excretion together with the equivalent amount of water used in heart disease and obesity. For baked goods such as bread and rolls, rice has not been used until now rice flour cannot be used because it is due to the small size of the rice starch absorbs too much water. Bs was therefore surprising that according to the invention Rice-containing baked goods can be obtained by using unpeeled rice in them and certain weight ratios between rice and rye and / or wheat flour adjusts.

The baked goods according to the invention, in particular bread, toast or Bread rolls, which consist of 35 to 40 wt .-% water and 55 to 65 wt .-% dry matter, some of those made from rye and / or wheat flour and the usual amounts are known per se Baking aids are characterized in that the dry substance ir Baked goods to 30 to 70 wt% from the rye and / or wheat flour and to 70 to 30% by weight consists of unpeeled rice, of which 0 to 40% by weight is in grain form and the remainder is in a squeezed form.

In a preferred embodiment, the baked goods consist of 35 up to 40 GewO- ', of water, and the dry substance in this case consists of -45 up to 55% by weight from the rye and / or wheat flour and from 45 to 55% by weight from the unpeeled rice, in an amount up to 20% by weight in granular form and the remainder is in a squeezed form.

It was not to be expected that with such a composition the Anckensubstoff would result in dough masses that can be easily processed and baked with rice, after attempts with rice flour failed completely. The dry matter is in the baking mass of course, essentially the same composition as in the finished one Baked goods, but the water content in the baking mass is higher, such as um about 14%, so that the composition of the baking compound compared to that described above The composition of baked goods differs in such a way that the water content is 40 to 60% by weight, preferably 4 to 55% by weight, while the range of quantities for the dry substance are the same as indicated for the baked goods above.

Of course, the baked goods according to the invention can through known substances are further refined, such as flavorings, like curry, to create other flavors, or by adding vitamins, in particular vitamins B 12, B 1 and B 6.

The baked goods obtained in this way according to the invention can be used as consumer bread, but also with advantage as a dietary bread for slimming cures, for stomach and Intestinal patients as well as for geriatrics are used.

The baked goods of the composition shown above can not can be produced using conventional baking processes. Rather, a number of procedural measures must be taken which are unusual and new in the bread and roll bakery.

The inventive method for making those described above Baked goods, in particular bread or rolls, are characterized in that a first dough mass of 30 to 40 wt .-% - water, 60 to 70 wt .-% rye and / or Wheat flour and conventional baking aids in a known manner and produces then left to stand for 45 minutes to 3 hours, separated from the unpeeled, squeezed Rice, which can contain up to 40% by weight * of unpeeled, goo-grained rice, with water voap. up to 100 0C initial temperature in a weight ratio of 4: 3 f 10% soak for at least three hours at room temperature, then until complete Absorption of the added water heated to 60 to 90 C, the water-containing rice mass now cools and with the dough mass at 25 to 32 ° C in such a quantitative ratio mixed that the dry matter of the Ger total mass 30 to 70 wt .-% rye and / or Contains white flour and 30 to 70% by weight of rice, and forms the baking mass obtained in this way and back.

Leaving the first dough to stand for a relatively long time before the 2ugabo the rice mass and before the norm is common in the bread and roll bakery. Of course the dough can take longer than three hours stand still without departing from the idea of the invention, but it becomes generally no additional benefit obtained.

The temperature of the water added to the first dough mass is on the room temperature and on the processing conditions and standing time in such a way set that one in the further processing of the finished dough mass in this if possible, a temperature in the range of 25 to 320C is maintained. In the same way, lets the water-containing rice mass up to this temperature range, preferably up to about 300C, to cool down, for example two hours, so that both the dough mass as well as the water-containing rice mass when they are combined in the desired temperature range.

The rice is appropriately soaked with water at about 900C, Since the soaking water is not heated any further after it has been added to the rice, it kinks it will gradually decrease at the ambient room temperature while the soaked Rice stands for at least three hours, for example up to two days.

After this soaking it is now heated in the manner described above, the heating temperature being preferably 80 to 90 ° C, but below the boiling temperature of the water. The heating time is generally 5 to 15 minutes, preferably about 8 minutes.

After this time, at the specified heating temperature, the The starch grains of the rice popped open, with all the water added from the Rice was added. It is important to keep it below the boiling point of the To stay water so as not to get congee.

The baking time of the baking mass obtained in this way is also longer than usual and is generally 1 1/4 to 1 1/2 hours.

Particularly preferred baked goods according to the invention contain about 50 up to 52% by weight of unpeeled rice, based on the amount of dry matter.

The following example serves to further explain the invention.

Example For the production of a rice bread according to the invention First of all, a first dough mass is made from the following ingredients: 10 Liters of water, 4 kg of sourdough, 7.6 kg of flour, type 8/12 7.5 kg of flour, type 8 / elf 350 g Salt 160 g Arkady-direkt baking agent 160 g Arkady-several times 350 g normal baker's yeast 50 g caraway seeds These components of the first dough mass were kneaded together and left to stand for about three hours.

At the end of this time, the dough had a temperature of around 300C.

17.3 kg of unpeeled rice, 80% by weight of which is crushed and 20% by weight were present in granular form, were mixed with 13 liters of water with a Soaked for a good three hours at an initial temperature of 90 ° C. After that became the mass Heated to 80 to 900C until the rice absorbed all of the added water and had acquired a slightly sticky consistency. -Now they let them water-containing rice mass cool down to about 300C, whereupon they start with the first Xigmase was mixed and kneaded. After a waiting period of about 5 minutes, the The baking mixture was now formed into breads, and when half cooked these were then cut and baked at 3/4 of 90 minutes at 2300C heat.

Claims (1)

Claims Toast 1.) Baked goods, in particular bread, or rolls, consisting from 35 to 5 wt .-% water and 55 to 65 wt .- * dry substance, some of which consists of Rye and / or wheat flour and customary amounts of known baking aids consists, characterized in that the dry substance of the baked goods to 30 to 70% by weight from the rye and / or wheat flour and from 70 to 30% by weight from unpeeled Rice consists of 0 to 40% by weight in granular form and the remainder in crushed form Form. 2.) Baked goods according to claim 1, characterized in that they are 35 up to 40% by weight consist of water and 45 to 55% by weight of the dry substance consists of rye and / or wheat flour and 45 to 55% by weight * of unpeeled rice, the rice in an amount of up to 20% by weight in granular form and the remainder in squeezed form. 3.) Baked goods according to claim 1 and 2, characterized in that their Dry matter consists of 50 to 52% of the unpeeled rice. 4.) Process for the production of baked goods, especially bread or Bread roll according to Claims 1 to 3, characterized in that a first dough mass is made from 30 to 40% by weight of water, 60 to 70% by weight of rye and / or wheat flour and conventional baking aids in a manner known per se and then 45 Leave to stand for minutes to 3 hours, separate from this unpeeled, crushed rice, which can contain up to 40% by weight of unpeeled, grained rice, with water of 80 to 1000C initial temperature in a weight ratio of 4 s 3 - 10% at least Soak for three hours at room temperature, then until water is completely absorbed heated to 60 to 90 ° C, the water-containing rice mass now cools and with the Dough mass at 25 to 32 ° C in such proportions that the Aochensubsbanz of the total mass 30 to 70 wt .- * rye and / or wheat flour and 30 to 70 wt .- * Contains rice, and the baking mixture thus obtained is then shaped and baked, 5.) Process according to claim 4, characterized in that the rice is mixed with water of about 900 Initially soaks at temperature. 6.) Process according to claim 4 and 5, characterized in that one soaked rice for about 5 to 15 minutes, preferably about 8 minutes, to Uptake of the exposed water heated to a temperature of 80 to 90 ° C. 7.) Process according to claim 4 to 6, characterized in that one the rice mass after heating to about 3000 cools down. 8.) Process according to claim 4 to 7, characterized in that one the baking mixture bakes for 1 to 2 hours, preferably 1. 1/4 to 1 1/2 hours.