DE2812183A1

DE2812183A1 - Addn. of cooked whole rice flour to white bread - gives better keeping properties and allows reduced fat content

Info

Publication number: DE2812183A1
Application number: DE19782812183
Authority: DE
Inventors: Wilhelm Rohwer
Original assignee: Individual
Current assignee: Individual
Priority date: 1978-03-20
Filing date: 1978-03-20
Publication date: 1979-09-27

Abstract

White bread, short bread, fruit loaf, etc., are made from the usual wheat flour, water or milk, yeast, salt and other additives, with the addn. of 10-20% of the flour used of well swollen (cooked) whole rice fluor. Addn. of the cooked rice fluor to ordinary white bread keeps it fresh and moist for longer periods without being sealed into foil, whilst addn. of the rice fluor to short-bread, fruit loaf, etc., allows the fat content to be left out or severely reduced.

Description

Betreffreference

Beschreibung meiner Erfindung für Weißbrote und Brotsorten mit mehr oder weniger Fettanteil(delikate,saftige China-Brote").Description of my invention for white breads and types of bread with more or less fat content (delicate, juicy Chinese breads ").

Beschreibung Herkömmliche Weißbrote werden nun mal ohne in einer Folie eingeschweißt zu sein recht bald trocken und strohig.Description Conventional white breads come without a foil to be shrink-wrapped very soon dry and strawy.

diese Mängel weiß ich durch spezielle Zusätze weitgehend abzubauen.I know how to reduce these deficiencies to a large extent by using special additives.

Außerdem ist die so erzielte Geschmacks-Verbesserung von noch viel größerer Bedeudung.In addition, the improvement in taste achieved in this way is still a lot greater importance.

Bei gleichen Zugaben kann man bei Mürbestuten,Rosinen/Korintenbrote und dergleichen,den hierbei üblichen Fettzusatz ganz einsparen oder doch zumindest erheblich verringern.With the same additions, you can have shortbreads, raisins / currant loaves and the like, save the usual fat addition entirely or at least at least reduce significantly.

In beiden Fällen bringt es also echte erhebliche Vorteile.So in both cases there are real significant benefits.

Zur Kalkulation Bitte bedenken Sie hierbei auch daß diese Zutaten nicht nur verteuern,sondern durch ihre enorme Quellfähigkeit und auch dadurch daß man so doch erheblich an Fett einsparen kann die Kalkulation auch begünstigen.For the calculation, please also consider that these ingredients not only make them more expensive, but also because of their enormous swelling capacity and also because of the fact that you can save a lot of fat in this way also favor the calculation.

Rezeptur und Arbeitsweise ;lehm zum Weißbrotteig außer das übliche,io-2o% von der hierzu benötigten Mehlmenge an von mir,in der gesamten hierzu erforderlichen Flüssigkeit, gut aufgequelltes(aufgekochtes)Voll-Reis-Mehl (natürlich ist es rationeller wenn man es gargekocht und in Mehlform vom Handel beziht).Recipe and working method; clay for white bread dough except the usual, io-2o% from the amount of flour required for this to me, in the total amount required for this Liquid, well swollen (boiled) whole rice flour (of course it is more rational if you cook it and buy it in flour form from the trade).

Bei bedeutend länger quellen lassen kann man für Voll-Reis-Mehl auch Rundkorn Haushalts-Reis verwenden.Hilfsweise geht es auch mit anderes,wie Weizen-Gries.Man kann hierzu selbsverständlich auch weniger wie 7o4d und mehr wie 20% nehmen.If you let it soak for significantly longer, you can also use whole rice flour Use round grain household rice, or other types of rice, such as wheat semolina can of course also take less like 7o4d and more like 20%.

Claims

Subject claim to my invention for white breads and types of bread With more or less fat content (t'delikate, juicy Chinese breads ").

Patent application a) It is well known that conventional white breads exist from wheat flour, water or milk, yeast, salt and possibly some baking agent.

Have shortbreads, raisins / currants and other similar types of bread plus a more or less large proportion of fat.

b) My invention is characterized by the fact that I except the usual to the white bread dough another 10-20 of the amount required for this from me, in the all the liquid required for this, well swollen (boiled) whole rice flour take (of course it is more rational if you cook it through and in flour form from the trade paid).

Use with short brisket, raisins / currant breads and other similar items I do the same, but then save the fat entirely or at least reduce it considerably.

If you let it soak for significantly longer, you can also use whole rice flour Use short grain household rice, or other types of rice, such as wheat semolina can of course also take less than 10% and more than 20%.