BG1471U1 - Composition for production of bread product - Google Patents

Abstract

The useful model, which can be applied in the food industry relates to a composition for production of bread product containing wheat flour, water, yeast, iodized salt, Graham flour, wheat bran, pre-ferment, malt, leavening, vegetable oil and food additives. The individual components of the bread composition have the following ratios (in weight %): wheat flour 28-30 %, Graham flour 23-26 %, wheatbran 5,5-6 %, water 31-36 %, pre-ferment 2,8-3,2 %, bread yeast 1.1-1.3 %, iodized salt 1.1-1.3 %, malt 0,28-0,3 %, leavening 0.55-0.6 %, vegetable oil 0.55-0.6 %, food additives 0,28-0,6 %.

Description

Technical field

The utility model relates to a composition for the production of a bread product that is used in the food industry, and in particular to the bread industry.

BACKGROUND OF THE INVENTION

No such composition is known for the production of a bread product.

The technical nature of the utility model

The bread product composition comprises wheat flour, water, yeast, iodized salt, pea flour, wheat bran, 20 pre-ferment, malt, sourdough, vegetable fat, additives and improvers. The individual ingredients in the composition of the bread are in the following ratios (in wt.%): Wheat flour 28-30%, flour peas (ash content 1.81.9%) 23-26%, wheat bran 5.5-6% , water 31-36%, pre-fermentation 2.8-3.2%, yeast for bread 1.1-1.3%, iodized salt 1.1-1.3%, malt 0.280.3%, sour ferment 0, 55-0,6%, vegetable fat 0,55-0,6%, additives and improvers 0,28-0,6%.

Vegetable fat is optionally contained in the composition of margarine.

The additives and enhancers to the formulation are ascorbic acid, emulsifier - sodium sterol lactate, mono and fatty acid diglycerides.

Exemplary implementation of the utility model

Below, Table 1 provides some exemplary compositions for the production of the bread product. The individual components are in weight. %.

Table 1

I - composition II - composition III composition Ps. flour 28 29 30 No. I sin 26 25 24 Ps. bran 6 5.8 6 Pre-enzyme 2.8 3 3.2 Bread yeast 1,2 1,2 1.3 Iodized salt _H L3 1,2 1,2 It grows. fat 0.6 0.58 0.6 Malt 0.29 0.3 0.28 Kis. yeast 0.6 0.6 0.55 Additives and enhancers 0.35 0.5 0.6 Water The rest TO 100%

Method of preparation of the composition for the bread product

A rye flour is made from pre-ferment; by placing in a fermentation vessel where yeast is prepared, adding pure rye starter culture and water. The dish is equipped with an automatic control of the mixture temperature, the stirring time, the storage temperature of the finished leaven and the dosing of the product in a dough mixing kettle. The following parameters are controlled: temperature 50 and stirring frequency, depending on the parameters of the yeast. This controls the biochemical processes in the fermenter. The aromatic substances accumulate and the acidity is increased.

This pre-product has a positive effect on the quality of the finished bread product because:

- good flavoring substances are formed;

- a good and evenly distributed porosity is obtained in the middle of the product;

- the acidity of the bread increases;

- the freshness and durability of the bread are extended and

- bread is prevented from developing potato disease and mold.

The pre-enzyme or still ferment is a dough containing lactobacillus culture, usually in symbiotic combination of cultivated forms of yeast (Saccharomyces). The preparation of the pre-application begins with the mixing of rye flour 10-20% with 70% water relative to the flour and 0.5% pure starter culture. The water temperature should be 25-30 ° C. The mixture thus prepared was stirred constantly for 16-24 h. The leaven is then suitable for use.

The rye pre-ferment in the bread production composition gives the finished product a better and specific acidic taste and aroma, a larger volume, a denser, evenly porous and elastic medium. This is due to the lactic and acetic acid formed during fermentation in the fermenters. Pre-fermented bread has a characteristic pungent or acidic taste, mainly due to the accumulation of lactic acid and less acetic acid produced by the micro-organisms during the fermentation process. Thus, the bread made with this pre-product is generally of very good quality.

The dough is then kneaded and the flour is mixed with water and other raw materials and the pre-formulation preparation to produce a homogeneous mixture with certain physical and organoleptic characteristics. Automatic kneading machines are used for kneading, which sets the time and direction of the kneading and the bins. Depending on the kneading speed, it lasts from 3.5 min at fast speed to 5.5 min at slow speed. The dough temperature after kneading should be in the range: 26-28 ° C.

After kneading, the dough is divided. This is an operation in which pieces of precisely defined mass are separated from the total mass of dough. The division is carried out with a dough divider, which sets the weight of the dough.

The pastry pieces are subjected to rounding, which is intended to give the pastry the correct ball shape. This is done by rotating the dough between two surfaces. The rounding is done by a teflon-coated dough machine on the work surface.

The rounded pieces of dough are then subjected to intermediate fermentation, with the aim of improving and uniformizing the structure and rheological properties of the dough in its entirety, which is necessary for easier post-processing. It is carried out in a buffer for intermediate fermentation, where the dough stays for a certain time - 5-10 minutes.

The pasta pieces are then shaped. Shaping is a mechanical operation that gives the final shape characteristic of the finished product. This shape looks like an elongated ellipsoid with rounded edges or so-called baguettes. For this operation, a dough-forming machine is used to shape the bread baguette.

The formed baguettes are automatically loaded into the fermenter for final fermentation. A certain temperature (28-35 ° C) and humidity (70-75%) are maintained in the periphery, which ensures normal conditions for the process. In this facility, the dough increases its volume for a certain time (55-65 min), after which the dough is fed for thermal baking.

Baking is a thermal treatment of the dough, in which the heat is supplied by radiation, conduction and convection in a special facility - a tunnel ribbon oven with stone or ceramic plates, which through the radiated heat improves the volume and crust of the bread. Baking is performed for a fixed time (30-34 min), at the following temperature modes and duration:

• 1st zone - 180-200 ° C - 7.5-8.5 min;

• 2nd zone - 230-250 ° C - 8-9 min;

• 3rd zone - 230-250 ° С - 8,5-9,5 min;

• 4th zone - 180-200 ° C - 6-7 min.

Prior to entering the pastry pieces in the oven, cross-section marking is required.

As the dough enters the oven, it passes through a vapor-pressure zone with a vapor pressure of 0.05 bar, producing a gloss

1471 Ul of crust and volume of bread.

After baking, the finished product is cooled down so that it can be conditioned to allow its packaging. It is carried out in refrigeration facilities which maintain a specified temperature of 16 ° C. When entering the refrigerator, the bread has a medium temperature of 90 ° C, and at the exit before the cutting machine is 23-25 ° C.

This is followed by slicing the refrigerated product and 10 packing it using packing machines.

Claims (3)

Claims A composition for the manufacture of a bread product characterized in that it contains wheat flour, water, bread yeast, iodized salt, pea flour, wheat bran, pre-ferment, malt, sourdough, vegetable fat, additives and improvers, such as the individual Ingredients are in the following proportions (in wt.%): wheat flour 28-30%, flour "peas" 2326%, wheat bran 5.5-6%, water 31-36%, pre-feed 2.8-3.2% , yeast for bread 1.1-1.3%, iodized salt 1.1-1.3%, malt 0.28-0.3%, sourdough 0.55-0.6%, vegetable fat 0.55 -0.6%, additives and enhancers 0.28-0.6%. Composition according to claim 1, characterized in that the vegetable fat is margarine. Composition according to claim 1, characterized in that the additives and enhancers are ascorbic acid, an emulsifier - sodium sterol lactate, mono and fatty acid diglycerides.