DE3922395A1 - Prepn. of grain for baking - by allowing grain to sprout before grinding it - Google Patents
Prepn. of grain for baking - by allowing grain to sprout before grinding itInfo
- Publication number
- DE3922395A1 DE3922395A1 DE3922395A DE3922395A DE3922395A1 DE 3922395 A1 DE3922395 A1 DE 3922395A1 DE 3922395 A DE3922395 A DE 3922395A DE 3922395 A DE3922395 A DE 3922395A DE 3922395 A1 DE3922395 A1 DE 3922395A1
- Authority
- DE
- Germany
- Prior art keywords
- grain
- baking
- production
- prepn
- allowing
- 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.)
- Withdrawn
Links
- 235000013339 cereals Nutrition 0.000 claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 244000052616 bacterial pathogen Species 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 5
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract description 2
- 235000008429 bread Nutrition 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 150000003722 vitamin derivatives Chemical class 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000004890 malting Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
-
- 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
- B02B5/00—Grain treatment not otherwise provided for
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The process is for preparing grain for the prodn of bread and other bakery products. The process consists of the following steps:- (1) The grain is allowed to sprout. (2) The sprouting grain is then dried. (3) The dried grain including the sprouts is then ground. This process of preparing grain can be used to supplement the production of sour dough or to supplement the production of baking flour. The grain produced in this way has a particularly good flavour and is vitamin rich. USE - Preparation of flour for baking.
Description
Die Erfindung betrifft ein Verfahren zum Aufbereiten von Getreide für die Backwarenherstellung.The invention relates to a method for processing grain for baked goods production.
Bekanntlich verwendet man für die Teigbereitung in traditioneller Weise durch Vermahlen aufbereitetes Getreide in Form von Schrot oder Mehl. Der Aufschluß des Schrots oder Mehls erfolgt durch Mikroorgan ismen, nämlich Hefen, Milchsäure- und/oder Essigsäurebakterien.It is known that traditional dough is used for dough preparation Cereals prepared in the form of grist or ground by grinding Flour. The breakdown of the meal or flour is carried out by a microorganism isms, namely yeasts, lactic acid and / or acetic acid bacteria.
Aus der Brauereitechnik ist die Aufbereitung von Getreide, meist Gerste, aber auch Weizen, durch Mälzen bekannt. Dabei läßt man das Getreide keimen, und das so gebildete Grünmalz wird getrocknet und dann gedarrt, wobei die Temperaturen so hoch sind, daß der Keimling abstirbt. Der Keimling wird dann entfernt und das verbliebene Korn zu Malz vermahlen. Das Keimen bewirkt, daß die Stärke besser aufschließ bar wird.The processing of grain is mostly from brewery technology Barley, but also wheat, known from malting. You leave that Cereals germinate and the green malt thus formed is dried and then parched, the temperatures being so high that the seedling dies. The seedling is then removed and the remaining grain closed Grind malt. Germination causes the starch to catch up better cash.
Überraschenderweise hat sich gezeigt, daß gekeimtes Getreide Vorteile bei der Backwarenherstellung bietet, wobei jedoch, abweichend von der Biermalzherstellung, die Keimlinge mitverwertet werden. Brot, das unter Verwendung von so aufbereitetem Getreide gebacken wird, hat insbesondere einen guten Geschmack und ist vitaminreich.Surprisingly, it has been shown that germinated cereals have advantages offers in the bakery production, however, deviating from the Beer malt production, the seedlings are also used. Bread that is baked using cereals so prepared especially good taste and rich in vitamins.
Das Verfahren gemäß der Erfindung ist im Anspruch 1 definiert; die Ansprüche 2 bis 4 betreffen die Verwendung des gemäß Anspruch 1 auf bereiteten Getreides. Das erfindungsgemäß aufbereitete Getreide kann die bisher üblichen Mehle und Schrote teilweise, aber auch vollstän dig ersetzen.The method according to the invention is defined in claim 1; the Claims 2 to 4 relate to the use of the according to claim 1 prepared grain. The grain processed according to the invention can some of the usual flours and meals, but also complete replace dig.
Claims (4)
- - Keimenlassen des Getreides,
- - Trocknen des gekeimten Getreides,
- - Vermahlen des getrockneten Getreides einschließlich der Keime.
- - germinating the grain,
- - drying the germinated grain,
- - Grinding the dried grain including the germs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE3922395A DE3922395A1 (en) | 1989-07-07 | 1989-07-07 | Prepn. of grain for baking - by allowing grain to sprout before grinding it |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE3922395A DE3922395A1 (en) | 1989-07-07 | 1989-07-07 | Prepn. of grain for baking - by allowing grain to sprout before grinding it |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE3922395A1 true DE3922395A1 (en) | 1991-01-17 |
Family
ID=6384510
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE3922395A Withdrawn DE3922395A1 (en) | 1989-07-07 | 1989-07-07 | Prepn. of grain for baking - by allowing grain to sprout before grinding it |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE3922395A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0937401A1 (en) * | 1998-02-24 | 1999-08-25 | Heinz D. Dr. Jodlbauer | Process of preparation of household flour with improved baking qualities |
| WO2004039161A1 (en) * | 2002-10-22 | 2004-05-13 | Peter Schaefer | Enzyme preparation from plant seed shoots for leavening dough |
| DE102006030200A1 (en) * | 2006-06-30 | 2008-01-03 | Uniferm Gmbh & Co. Kg | Whole-grain cereal paste, useful for preparing baked goods and/or their preliminary products, preferably dough pieces and pre-baked baked goods, comprises malted cereal grains (cereal material) and hypocotyls/radicles of the cereals |
-
1989
- 1989-07-07 DE DE3922395A patent/DE3922395A1/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0937401A1 (en) * | 1998-02-24 | 1999-08-25 | Heinz D. Dr. Jodlbauer | Process of preparation of household flour with improved baking qualities |
| WO2004039161A1 (en) * | 2002-10-22 | 2004-05-13 | Peter Schaefer | Enzyme preparation from plant seed shoots for leavening dough |
| DE102006030200A1 (en) * | 2006-06-30 | 2008-01-03 | Uniferm Gmbh & Co. Kg | Whole-grain cereal paste, useful for preparing baked goods and/or their preliminary products, preferably dough pieces and pre-baked baked goods, comprises malted cereal grains (cereal material) and hypocotyls/radicles of the cereals |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 8139 | Disposal/non-payment of the annual fee |