Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1989-07-05
1992-06-30
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426451, 426504, 426516, 426518, 426557, A23L 116, A21C 100
Patent
active
051261596
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The invention is directed to a process and an installation for the production of dough, particularly for paste products, from starch and gluten protein containing raw materials such as flour, middlings or semolina, by means of moistening, mixing and kneading in such a way that the material does not, at least substantially, exceed a temperature of 50.degree. C., and a gluten framework is fully developed in the dough.
BACKGROUND ART
A major part of the cereals intended for human nourishment in traditional processing is first processed in the ground state as flour, middlings or semolina in a dough form and only then in paste products (for cooking in water). Characteristic of this product group is the so-called gluten or protein framework which must be formed in the dough forming phase in order to provide the necessary strength for the subsequent processing and the finished products.
Also very popular is a multitude of special products which can likewise be prepared for human consumption, proceeding from the dough form, e.g. toasted, puffed or fried. In this category of special products it is also possible to use gluten-free or low-gluten raw materials such as maize, rice or potatoes, etc. In this case, for example, the properties of the thermally treated starch are made use of, instead of the gluten framework, in order that the finished products hold together. But in this case, also, a temperature which is substantially below 100.degree. C. is applied in the dough phase, that is, there is no cooking process.
It is common to both product groups, particularly those produced from cereals, that they are subjected beforehand to some kind of heat treatment for human consumption, so that the recovered as completely as possible through digestion.
In its natural, whole state, a cereal grain has a cellular structure. As far as the flour material is concerned, this consists primarily of starch in crystalline form (70-75% TS) and of protein (10-15% TS), wherein there are different types of protein, some of which settles on the starch crystals, some of which is deposited between the individual starch granules, and 10-15% water. In microscopic section through a cereal grain left in its natural state the protein or gluten framework which provides the entire grain with its high strength can be seen very clearly by means of dying methods used especially for this purpose. During the grinding process, the dark shell parts are removed from the cereal grains, which are a few millimeters in size, and, depending on the requirements, the flour material is produced in definite granulations of from 0 to 500 .mu.m. In so doing, the bonds which naturally exist between the flour and semolina particles are correspondingly destroyed.
The consumer expects classical paste products such as spaghetti, macaroni, noodles, etc. to be cooked in water within 7 to 15 minutes without a large portion of the starch passing into the cooking water and being thrown away with it. This can be prevented in that the outer covering of only a few starch gains is destroyed during the industrial processing, but also particularly in that a good protein framework is formed in the paste product during the dough formation and a large part of the protein enters into reticular bonds and locks in the starch grains. But in order for the required gluten framework to be produced, it must be ensured that the natural bonds still remaining not be destroyed or damaged and that new bonds be produced at all points of contact of the flour or semolina parts via the dough processing. This requirement gives the entire dough formation for paste products its determined character. Until the present time, there have been two widely recognized models for paste product dough production. One of these relates more to its realization in terms of apparatus. Semolina and water, as well as other additions, depending on the product, are poured into a mixing trough with a content of several hundred liters, possibly even 1000-2000 liters. The material is agitated and mixed with
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Egger Friedrich
Manser Josef
Seiler Werner
Buehler AG
Czaja Donald E.
Mims Mary S.
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