BG1750U1 - Composition of bread product - Google Patents

Abstract

The utility model, which can be applied in food processing industry relates to composition of a bread product with einkorn. The composition comprises the following components: wholegrain einkorn flour, wholegrain Graham flour, rye flour, malt, einkorn leaven, pressed yeast, liquid malt extract, salt, iodized salt, additives and enhancers, pre-ferment and water.

Description

Technical field

The utility model relates to the composition of the bread product used in the food industry, and in particular to the bakery industry.

BACKGROUND OF THE INVENTION

There is no known composition of the bread product.

The technical nature of the utility model

The objective of the utility model is to provide a bread product composition that imparts antioxidant properties and a variety of nutritional qualities to the finished product.

This task is solved by proposing the following composition of bread product (the individual components are given in percent by weight):

- whole grain spelled flour - (35 38)%,

- whole grains of peas - (10,5 11,8)%,

- rye flour - (4,2 - 4,6)%,

- malt - (0,15-0,16)%,

- spelled fermentation - (0,51 - 0,64)%,

- May pressed - (0.51 - 0.64)%,

- Liquid malt extract - (0,5 - 0,54)%,

- cooking salt, iodized - (0,81 - 0,86)%,

- additives and enhancers - (0,26 - 0,52)%,

- pre-enzyme - (8,4 - 8,6)% and

- the rest up to 100% - water.

Additives and enhancers are ascorbic acid, emulsifier - sodium sterol lactate, mono and fatty acid diglycerides, complex enzymes, preservatives, sorbic acid and calcium propionate.

The present bread, whose main ingredient is spelled, has strong antioxidant and healing properties. Spelled is extremely rich in vitamins A, B and E, proteins and minerals - zinc, magnesium, manganese, phosphorus. The high content of magnesium makes it an extremely useful food for sports people and for those suffering from muscle trauma and stretching. This type of wheat is tolerable for people who are gluten intolerant and cannot consume white flour. Apart from the substitute for modern wheat in daily nutrition, spelled is indispensable for people suffering from celiac disease intolerance to protein in other cereals - gluten. The protein, which is part of the sperm grain of gliadin, is nontoxic to people with celiac disease. Spelled bread has a specific sour taste, which is determined by the infusion of spelled incorporated into it.

Exemplary implementation of the utility model

In the annexed Table 1, exemplary compositions for the production of the bread product are given. In the table, the individual components are presented in percent by weight.

Table 1

! Composition - spruce I- composition II-composition III-composition 1 Whole grain flour ) from spelled 35 36,5 38 Whole grain flour | Graham type 1850 11,8 11,25 10.5 'Rye flour type 1750 4.6 4.4 4.2 1 Malt 0.15 0,156 0.16 1 Spoon ferment 0.51 0.57 0.64 Maya pressed 0.51 0.57 0.64 I Liquid malt extract 0.5 0.52 0.54 ί  Salt cooked, iodized; 0.86 0.83 0.81 j  Additives and enhancers 0.26 0.39, 0.52 1 'Pre-enzyme 8.4 8.5 8,6 ' ; Water ί The rest; Yes 100%!

1750 Sh

Table 2 provides an example with some explanations regarding the technology in kg for the production of the bread product, the baking process.

Table 2

Wholegrain spelled flour

Whole grain pea flour, type 1850 Rye flour, type 1750 (used for making pre-orders)

Malt

Fennel sourdough

Maya pressed

Liquid malt extract

Salt cooked, iodized

Additives and Enhancers (E300 Acid), Emulsifier - E481

E472 (mono and fatty acid diglycerides, enzymes), preservatives- E200 sorbic calcium propionate.

Water

Pre-ferment (yeast) (ascorbic (sodium sterol lactate), acid complex, kg

21,6 kg

8,4 kg

0.3 kg

1- 1.2 kg

- 1,2 kg (± depending on the quality of the flour and the conditions under which the process is run) kg

1.6 kg

0.5 kg - 1 kg (depending on the quality of the pea,

E282 meal, rye flour)

- 70 1 (± depending on the quality of the flour. This amount is also used to prepare the pre-preparation)

16.8 kg, - 17 kg

Preparation of the composition

The preparation of the pre-fermentation is carried out in three stages of preparation and is carried out in special fermentation vessels. Whole wheat rye flour is placed in a fermentation vessel where yeast is prepared, adding pure starter culture (0.5% - 1%) or bread yeast (0.5% 1%) and water (100%) at 25 ° C. -32 ° C.

The preparation of pre-fermented yeast is done directly in the fermentation vessel and started by activating the yeast by mixing it with whole-grain rye flour and water. The duration of this step is about 1.5-2 hours, with the mixture stirring periodically.

Water and whole grain rye flour were then added again, and the mixture was stirred for 2 - 2.5 hours, preparing the so-called basic yeast.

In the next third step, water and whole grain rye flour were added again, so the mixture was stirred constantly for 2 - 2.5 hours. The leaven is then suitable for use. Store in the leaven at 2-6 ° C.

Pure starter cultures are pre-activated in a dough mixing pot with water and whole grain rye flour for about 12-20 hours, this step is called starter culture capture - starter kvass. The initial yeast is then poured into the fermentation vessels, water and whole-grain rye flour are added again, and the mixture is stirred for 6-8 hours, preparing so-called

1750 The basic yeast. Then again water and whole grain rye flour are added, so the mixture is stirred constantly for 4 - 6 hours to give the so-called final leaven. The yeast prepared in this way is suitable for work. Store in the leaven at 2-6 ° C.

Pure culture consists of a microbiological medium that has been fermented. Culture is a mixed mixture of bacterial and fungal species, which are usually yeast and mold species. The dish is equipped with automatic control of the temperature of the mixture, the time of stirring, the storage temperature of the finished leaven and the dosing of the product in a dough mixing kettle. The following parameters are controlled: temperature and stirring frequency, depending on what indicators we want the yeast to be. 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:

- better flavoring substances are formed;

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

- the freshness and durability of the bread are extended;

- 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 pre-fermented bread has a characteristic pungent acidic taste, mainly due to the accumulated lactic acid and less acetic acid produced by the micro-organisms during the fermentation process.

After the preparation of the pre-preparation is completed, sifting of the whole-grain "Graham" type 1850 is carried out, dosing of the whole-grain spelled flour and the other components required for the recipe mixing.

The kneading of the dough consists in mixing whole-grain spruce flour, whole-grain "Graham" type 1850 flour, pre-enzyme and other raw materials of the recipe with water to obtain a homogeneous mixture with certain physical and organoleptic characteristics. Automatic kneading machines are used for kneading, which sets the kneading time and the direction of rotation of the bins.

Automatic kneading machines are used to obtain high-quality kneading of the dough, which is pre-set for kneading time and the direction of rotation of the bins.

The mixing is carried out for the following time:

6.5 min at slow speed - right direction

0.5 min at slow speed - left direction

3.5 min at fast speed - right direction The dough temperature after kneading should be in the range 26 ° C - 28 ° C.

Dough splitting is the next operation in which pieces of precisely defined mass are separated from the total mass of dough. The division is carried out by means of a dough-dividing machine, on which the weight of the dough is set.

After dividing, the dough is rounded, giving the dough a regular 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.

In order to improve and harmonize the structure, the rheological properties of the dough and its entire volume should be so called. intermediate fermentation. It is carried out in an intermediate fermentation buffer, where the dough remains for a fixed time - usually 5-10 minutes.

The forming of the pastry pieces is a mechanical operation that aims to convey a final shape characteristic of the finished article. This shape looks like an elongated ellipsoid with rounded edges or so-called baguette. 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.

For the production of diet breads, trays are used to arrange the shaped baguettes. They flow and follow

1750 Ultrasonic processes final fermentation and roasting. They convey a parallelepiped form of the finished product.

Final fermentation - a special facility called a final fermentation fermenter is used which maintains a temperature (35-40) ° C and moisture (75% -85%), which ensures normal conditions for the process. In this facility, the dough increases its volume for a specified time (5565) min, after which the dough is fed for heat treatment - baking. The set process parameters are automatically maintained.

Baking is a thermal treatment of the dough, in which the heat is fed by radiation, conduction and convection in a special tunnel belt oven, which through the radiated heat improves the volume and crust of the bread. Baking is performed 20 for a certain time (38-35) min, at the following temperature modes:

- 1st zone - 200 ° C-220 ° C

- 2nd zone - 230 ° C-250 ° C

- 3rd zone - 180 ° C-200 ° C. 25

When the dough enters the oven, it passes through a steam-vapor zone with a vapor pressure of 0.05 bar, forming a gloss on the crust and the volume of the bread.

Burner temperature settings 3 0 in operating range: 260 ° C-280 ° C are automatically maintained.

After baking, the bread is automatically removed from the trays by vacuum and fed into refrigeration facilities that maintain a certain temperature - 16 ° C. When it enters the refrigerator, the bread has a medium temperature of 90 ° C, and at the outlet, before the cutting machine, it is 26 ° C-28 ° C.

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

Claims (2)

Claims Composition of a bread product, characterized in that it contains the following ingredients by weight. %: - wholegrain spelled flour - (35 15 38)%, - whole grains of peas - (10,5 11,8)%, - rye flour - (4,2 - 4,6)%, - malt - (0.15 - 0.16)%, - spelled fermentation - (0,51 - 0,64)%, - May pressed - (0.51 - 0.64)%, - Liquid malt extract - (0,5 - 0,54)%, - cooking salt, iodized - (0,81 - 0,86)%, - additives and enhancers - (0,26 - 0,52)%, - pre-enzyme - (8,4 - 8,6)% and - the rest up to 100% - water. Composition according to claim 1, characterized in that the additives and enhancers are ascorbic acid, an emulsifier - sodium sterol lactate, mono and diglycerides of fatty acids, a complex of enzymes, preservatives, sorbic acid and calcium propionate.