PROCEDURE FOR THE TREATMENT OF RAW MATERIALS FUER BREAD, BEBAECK OD. SUCH.

Bie invention concerns a procedure for the treatment of Ausgangsmaterialen for bread, pastry CD such. Bread becomes as well known from the raw materials flour, water [or also milk and/or whey) and a paste loosening means (yeast, Sauerteig or baking powder) manufactured, during the bread production one differentiates between three subprocesses: l, paste preparing, 2nd paste loosening and 3rd baking procedure. During the paste preparing one kneads 100 mass parts flour and/or flour mixtures with to 70 mass parts water or milk by hand or by machine to a soft paste; during touching still another paste loosening means as well as something common salt are mixed to this. The Teigauflockerongsmittel develops gas (usually COù), which the paste loosens up and which porous bread IQ makes, the paste touched with e.g. yeast or Sauertelg leaves untouched one some hours in the warmth. During this time to increase see the attachment cells; their enzymes decompose a part of the flour strength in grape sugar and transform this partial into alcohol and COz. The latter blows the paste up and makes bread porous. The fermentative effect is a Zeitreaktion, i.e. their expiration and their completeness depend to a considerable degree on the even distribution of the paste components. It is well-known for example from the technology of the building material production [cement processing) - that one with the help of a mechanical or better said “activates physikochemisehen effect firm of materials”, i.e. their Beaktionsbereitschaft and - ability considerably to increase can. Z0 such a treatment is suspended effected in the way that (in case of of determination) the vorzerkleinette, material which can be activated in a so-called the integrator, d.i. in the nature an impact pinned disc mill, in rapid consequence of the effect of intensive impact impulses, on which the obtained Aktlvierungseffekt exactly zurückzufihren is, could be in detail not yet completely clarified. One assumed that by the Sehlagwirkung changes in the molecular fine structure of the treated materials are caused, approximately in the sense of the creation of “active centers”. As also is - the effect mentioned enters undisputed, and on the mentioned, as also in other areas, for example the artificial fertilizer production, with success is used. The subject of the invention is now a procedure for the treatment ven raw materials for bread, pastry u.dgl., whereby the grain in the integrator husbands, used as raw material, becomes, characterized by that the grain in the integrator, used as raw material, is subjected at the same time with the grinding of an activation treatment, by being suspended at least 3 to 10 Sohläzen during one period from 0,1 to 0.01 s. It was surprisingly shown that the speed of operation the kind of such flour - for example of wheat to refer rye, corn, barley - for the bread production is increased and the durability of received bread activated is improved, without also only the smallest unfavorable geschmackliche change lets itself determine, it is to that the grinding of grain belongs in Desintegratcren to the well-known state of the art. It turned out however - and therein the nature of the invention exists - that to the achievement of the technical effect desired the observance that managing indicated Sohlagzahlen and/or - frequencies is critical. If one falls below the indicated number punch, then the flour disperses not, but coarse-grained, pellet-similar pieces develop, while an excess of the indicated upper limit of the Sohlagzahl makes a too high Ehergiezufuhr necessary, without an additional improved effect is obtained. For this invention-substantial realization the well-known conditions do not give a reference point to the technology. Still better results are obtained, even if the water and/or milk and/or whey and/or the paste loosening means of a treatment in the integrator are submitted, before they are added to the activated flour. In this way manufactured bread or pastry remains longer fresh, since the activated flour binds more humidity, and exhibits also in the crust a increased vitamin content, which is lowered when baking usual bread by the high temperature. Example: The grain will grind in such a way in the integrator that each particle 0, I to 0.01 s in the integrator stays and in this time to 3 to i0 impacts with a Schlaggeschwindigkeit {Relativg8schwindigkeit of the impact pins od.dgl. impact organs) from 100 to 300 m/s is suspended. As well as with the same parameters the water, milk knows or milks the paste loosening means in the integrator to be activated and/or treated. The treated products sodanu the Tsigzubereitung supplied, which takes place in usual way, in the Zeiohnungen is represented a remark example of the integrator for the execution of the procedure according to invention. The Fig.1 and 2 show the structure of the Desintegraters in the cross section and/or in side view. On two waves --27 and 2B-- are with flnchtenden axles I0 ever a meter --29 and 30-- finalconstantly fastens. One this Retoren is close of the center with Durchtrlttsöffnungen --34-- provide for the raw material which can be activated. The depressing openings is Prallund hopper --39-- set forward. Before the depressing openings --34-- is the tree --35--, by that the Ausgangsmateria! one lets in. Sealing rings --36-- prevent that the raw material at the exterior of the Botors --29-- by avoidance the impact pins in the Beihen --31, 32 and 33-- into the discharge area --38-- by the opening --37-- arrived. Those prayed are from a housing --40-- surrounded, which along the flange --40 '-- to be opened can. In the designs it is made recognizable that the Schlagstlfte is moving in opposite directions moved alternating. Thus very high Schlaggeschwindigkeiten result. Performing of the descriptive kind are for a long time well-known as modified pinned disc mills. It is usually common to them that the impact pins exhibit cylindrical cross section, whereby regarding the Materialteilehen accelerated thereby a strong Bichtungsstreuung results. For the gegenständlichen purpose against it a device with 2S cylindrical impact elements, which are the material particles an arranged acceleration to give able, does not eignst itself. The Ausgangsmateria! centralaxially one admits and one seizes by the suction and the centrifugal energy and one spins outward. Hiebei comes it into the Schlagbsreich of the internal pin row and experiences an almost tangential acceleration, which näehstäußeren of, to pin row moving in opposite directions into an opposite, ebenfal! s almost tangential acceleration is converted. This repeats itself from Stiftrelhe to pin row, until the Materialteilehen the range prayed abandoned. To the number of revolutions of the disks and bathing the pin rows to be due reaches impact speeds of 25 to over 300 m/s. Influence can be taken by variation of the numbers of revolutions on the effect of the meehanoehemlschen Aktivlerung and the energy which can be stored from the material particles to. In the housing --40-- Noteren present --29, 30-- can by usually directly gekoppe! - Te engines to be propelled against-intimately from the outside ago, whereby altogether are intended up to ten pin rows, which because of the moving in opposite directionsness of the rotors --29, 30-- see likewise alternating moving in opposite directions turning, whereby relatively high Schlaggeschwindigkeiten are reached. After size, is laid number out of the pin rows and number of revolutions in such a way that the interspersed Ausgangsmateria! 3 to 19 impacts according to 3 to i0 pin rows with 25 to 300 m/s Schlaggeschwindigkeit within one period from 0,1 to 0.01 s to be shifted. Between the individual impacts one period of 10-3 s can lie. Preferably is intended 4 to 8 impacts according to 4 to 6 pin rows and Schlaggeschwindigkeiten from 300 to 250 m/s, which are Botorenschlagstifte either in such a way trained that they suck in with turning air, or it is in-blown additionally air into the integrator, so that the temperature of the grinding stock does not exceed about 40 “C, i.e. the protein not coagulated and/or does not change.