Abstract:
A method for manufacturing a household flour with improved baking properties, in particular for yeast-leavened bread, which mixes a first wheat flour with a second wheat flour, the second wheat flour being produced by softening wheat in aqueous surroundings wherein the wheat germinates; adding a liposome solution to the aqueous surroundings that the wheat is germinating in, the liposome solution penetrating the biomembranes of the wheat germ to enhance enzyme production; interrupting the germination phase after a predetermined time; drying the germinated material, and grinding the germinated material to produce the second wheat flour.

Description:
BACKGROUND OF THE INVENTION 
     The invention relates to a method for manufacturing a household flour with improved baking properties. 
     If one observes the spectrum of baking goods made by the housewife, then it is apparent that for the most part only cakes, such as for example Madiera and sponge cakes as well as short-crust pastry are made. The number of yeast-leavened doughs is relatively small. The cause of this lies in the insufficient sureness of success for the housewife. With cakes for example, baking powder, a chemical leavening agent is used with a high sureness of success. With yeast-leavened doughs the yeast produces alcohol and CO 2  for loosening the dough, wherein the housewife has much less sureness of success, since the baking experience of the older housewife generations have not been transmitted to the younger generations to a sufficient degree. Thus the yeast doughs are much less successful than the cake or short-crust doughs. In the course of the decades a corresponding barrier has been built up. As alternatives cake or yeast dough ready mixtures have been offered. 
     By way of the improvement in the field of grinding by use of glutinous wheat or by special grinding passages an improvement has been sought sought to be made. A successful breakthrough was not made. Differing harvest qualities with the used types of wheat additionally have an effect on the uniniformity of the quality of the housewive&#39;s flour. The level of the so-called fermentation tolerance remains middle to low. 
     BRIEF SUMMARY OF THE INVENTION 
     It is the object of the invention to specify a method for manufacturing a household flour with improved baking properties which is distinguished by the sureness of success. 
     The object is achieved by the invention disclosed herein. 
     DETAILED DESCRIPTION OF THE INVENTION 
     It is essential to the invention that a part of wheat or wheat flour with an enzyme profile is added to the conventional wheat or wheat flour, for example of the type 405. With this it is proceeded from the knowledge that it is possible to use the germ of the wheat, in particular the scutellum, together with the growing suction epithelium as a chemical reactor, in that an activation is effected by a certain substance. This substance is suited to penetrate biomembranes relatively easily and quickly: to this there belongs liposomes or niosomes. The wheat as with a conventional malting process is subjected to a softening and germination procedure in an aqueous surroundings. To the aqueous surroundings there is added the substance passing through the biomembrane which on the one hand leads to an increased activity of the seed inherent gibberellins and on the other hand the seed inherent conduit network is used, i.e. an increased transport of gibberellins to the aleuron layer and a return transport of reserve substances from the flour body to the germ. There arises a new formation of enzymes or enzyme complexes or an enrichment of certain enzymes such as for example alpha-amylase, lipoxigenase, etc. Simultaneously with the described procedure also a supressing of certain enzymes and exzyme complexes may take place. Liposomes may for example be made from lecithins or lecithin fractions, for example from a lecitin which mainly contains phosphatidylcholin (PC) or from a lecithin fraction of phosphatidylethanolamine and phosphatidylinositol (PE or PI). If niosomes are applied for this alkylpolyglycerinether together with cholesterin and diacetylphosphate may be used as a niosome former or a glcyero-lactyl-palmate. The vesicles of the used liposomes or niosomes are of a size in the order of 10 to 3000 nm, preferably 50 to 200 nm. 
     The liposomes or niosomes may be used loaded or unloaded. The loading is known per se. The loading may take place with lipophil, hydrophobe or hydrophil substances. Accordingly the loading takes place in the hull or in the inner space of the vesicule. 
     The treatment phase, i.e. the subjecting of the seedlings to water and to the activating substance takes place roughly in a time duration of 1 to 12 hours, wherein the softening phase takes place during 1 to 6 hours and the germination phase 2 to 10 days, preferably 3 to 4 days. The temperature prevailing in the germination phase is preferably controlled. Preferably a cooling takes place on account of the heat arising from the germination. After a pregiven duration which determines the enrichment with enzymes, the germination phase is interrupted. For this a shock freezing may be applied. After the completion of the germination phase the germination material is dried, wherein preferably freeze-drying is applied. The dried material, i.e. the green malt has after drying a water content of 0.5 to 15%, preferably 6%. 
     Subsequently the germination material is ground and during the grinding may be separated into a fraction rich in enzymes and proteins and a fraction poor in proteins and enzymes. This is effected for example by the known winnowing method. 
     Subsequently there is cited an example of a liposome solution, as may be applied for the treatment of wheat: 
     
         ______________________________________phospholipid fraction (with a                  5.000phosphatidylcholin content of 40%)water                 45.000                 50.000______________________________________ 
    
     For application the liposome solution is diluted as follows: 
     
         ______________________________________liposome solution            50.000water           100.000           150.000______________________________________ 
    
     A further dilution may be effected according to the following example: 
     
         ______________________________________1st dilution solution              150.000water            7,500.000            7,655.000______________________________________ 
    
     With this example the end liposome solution contains 0.65% liposomes. 
     The above quoted numbers are percentages by weight. This also applied to the following examples. 
     Subsequently an example for the treatment of wheat with the above liposome solution over a duration of 1 to 12 hours is cited. 
     
         ______________________________________              kg______________________________________wheat                3.000final liposome solution                2.250total applied amount 5.250./. of liposome solution not                1.480taken uptotal applied liposome solution                2.250liposome solution taken up by                1.770the wheat______________________________________ 
    
     Softening phase 
     Treatment Duration Between 1 to 6 Hours 
     
         ______________________________________wheat and liposome   4.770depending on the softening                1.000conditions up to 1.000 kg waterfor remoistening in thegermination phase                5.770______________________________________ 
    
     Germination Phase 
     Duration between 2 to 12 days, preferably by 3-4 days according to the desired enzyme profile. Temperature range between 10° C. to 25° C., preferably between 14° C. to 15° C. Germination conditions: usual germination boxes, but also drum malting systems may be used. 
     Cooling Phase 
     Cooling is extended over all three phases, wherein the desired pilot temperature for obtaining the desired enzyme profile is controlled via the cooled air quantity. 
     Freezing Phase 
     When the desired enzyme profile is reached in the germination material, the application of the freezing phase is effected for interruption of the germination phase at -10° C. to -40° C. preferably at -16° C. in the form of a shock frosting in order to prevent a further changing of the produced enzyme profile. 
     Drying Phase 
     The freezing phase is followed by the drying phase for the manufacture of stable dry products. With this, in order to prevent enzyme losses conventional kiln-drying is not applied but one of the most gentle drying methods, such as for example freeze drying is applied in order keep the formed enzymes in the dried material as much as possible. The freeze dried product is set to a water content of approx. 6%, preferably between 0.5 and 15%. 
     It has been shown that by way of the increase of cereal-inherent enzyme concentrations or the enzyme complexes present in the wheat, in the wheat flour the fermentation tolerance can be considerably improved. Furthermore considerable improvements may be achieved with the household flour with germ found on the market (trademark &#34;Urkraft des Keimes&#34;) with which by the addition of stabilised, i.e. heated germ (for reasons of shelf life), also a certain volume and fermentation tolerance reduction for nutritional-physiological reasons must be accepted. These improvements concern the fermentation tolerance as well as the baking volume. 
     There are basically two possibilities for manufacturing the improved household flour. The one according to claim 1 assumes that &#34;normal&#34; wheat is ground, for example for grinding the wheat flour type 405 and on the other hand a wheat with the enzyme profile which is manufactured in the above manner. The obtained flours are then mixed in the desired ratio. Conventional wheat and wheat enriched with enzymes are mixed in the desired ratio and subsequently ground, for example by a so-called grind mill, as is known per se. 
     Subsequently a few examples are cited for wheat flour mixtures for the household flour according to the invention as well as for baking products in comparison to standard flours, and specifically on the one hand standard flour type 405 and on the other hand &#34;Urkraft des Keimes&#34; type 405. 
     
                       TABLE 1______________________________________99.5 g of wheat flour of the type 405 + 0.5 g oftreated wheat flour with an enzyme profile, mixedaccording to the conventional method:In 0.5 g of treated wheat flour there arecontained______________________________________Alpha-amylase     Lipoxygenase, pH 9.0U/g TrS           U/g TrS611               3001______________________________________ 
    
    
    
     EXAMPLE 1 
     Baking results as a measure of the fermentation tolerance baked for 50 or 70 minutes. 
     
         ______________________________________Series A        Type 405Standard     mixture   Standard   Type 405mixture type with enzyme                  type 405   mixture with405 cooked   profile   cooked     enzyme profile50 minutes   50 minutes                  70 minutes 70 minutes______________________________________Mill 1Vol. (ml)  875       930        950     1055Curvature  good      good      somewhat flat                               goodof cakeMill 2Vol. (ml)  890       945       1010     1030Curvature  good      good      somewhat flat                               goodof cake______________________________________ 
    
     
                       TABLE 2______________________________________97.5 g of wheat flour of the type 405 + 2 g of heatstabilised germs - mixed according to theconventional method - mixed with 0.5 g of treatedwheat flour with the following enzyme profileIn 0.5 g of treated wheat flour there arecontained______________________________________Alpha-amylase     Lipoxygenase, pH 9.0U/g TrS           U/g TrS611               3001______________________________________ 
    
     EXAMPLE 2 
     Baking result as a measure of the fermentation tolerance baked over 50 or 70 minutes. 
     
         ______________________________________Series B&#34;Urkraft d.  &#34;Urkraft d.                   &#34;Urkraft d.                             &#34;Urkraft d.Keimes&#34;      Keimes&#34; type                   Keimes&#34;   Keimes&#34; typetype         405 with   type      405 with405          enzyme profile                   405       enzyme prof.50 minutes   50 minutes 70 minutes                             70 minutes______________________________________Mill 1Vol. (ml)  850       890        930     1015Curvature  good      good       caved in                               somewhat flatof cakeMill 2Vol. (ml)  780       850        880      995Curvature  good      good       caved in                               somewhat flatof cake______________________________________ 
    
     
                       TABLE 3______________________________________99.5 g of wheat flour of the type 405 + 0.5 g oftreated wheat flour with enzyme profile, mixedaccording to the conventional method.In 0.5 g of treated wheat flour there arecontained______________________________________Alpha-amylase        Lipogenase, pH 9.0                       Lecithinase CU/g TrS      U/g TrS        mmol/min/g305          1608           29______________________________________ 
    
     EXAMPLE 3 
     Baking results as a measure of the fermentation tolerance baked for 50 or 70 minutes. 
     
         ______________________________________Series C        Type 405Standard     mixture   Standard   Type 405mixture type with enzyme                  type 405   mixture with405 cooked   profile   cooked     enzyme profile50 minutes   50 minutes                  70 minutes 70 minutes______________________________________Mill 1Vol. (ml)  860       900       990      1010Curvature  good      good      somewhat flat                               goodof cakeMill 2Vol. (ml)  855       935       895      1050Curvature  good      still good                      good     goodof cake______________________________________ 
    
     The curvature of the cake serves apart from the volume, as a measure of the stability of the cake in the cooking or over cooking. The following formulations are used as a scale in the evaluation: 
     good: a good fermentation tolerance, no visible caving in of the curvature of the cake. 
     still good: middle fermentation tolerance, slightly visible caving in of the curvature of the cake. 
     somewhat flat: middle to weak fermentation tolerance, the curvature is flat, already the first weakness is showing, i.e. the caving in of the crust of the cake. The kitchen judgement of the housewife would be &#34;the cake has slightly caved in&#34;. 
     caved in: weak to insufficient fermentation tolerance, the curvature has caved in, the crust of the cake is--very clearly visible--caved in. The kitchen judgement of the houswife would be &#34;the cake was a failure&#34;. 
     As can be recognised the household flour according to the invention has an improved fermentation tolerance and also a better cake volume.