CZ16822U1 - Bakery product - Google Patents

Description

Bakery product

Technical field

The technical solution relates to a bakery product of the type special bread or pastry.

BACKGROUND OF THE INVENTION

Known bakery products are produced by heat treatment of doughs, whose composition consists mainly of wheat and rye mill grain products. Special types of bread or pastries contain other ingredients that enhance the taste properties of products. Variety of taste is an important component of the product market.

The essence of the technical solution

The bakery product according to the technical solution expands the assortment in the area of special types of bread and pastry. It consists in the addition of roasted rye in an amount of 4.0 to 4.5 weight percent and of fennel in an amount of 0.436 to 0.489 weight percent, based on wheat flour. Roasted rye and fennel give the bread its typical color, aroma and taste. The mixture of cooked crushed grain and whey increases the suppleness and flexibility of the bread crumb. Examples of technical solution

Example 1

The basic dough for the production of 125 pieces of bread according to the technical solution weighing 0.800 kg was prepared from 49.0 kg of wheat flour TI000, 13.0 kg of bread leaven, 27.5 kg of water and various additives weighing 5.5 kg. Supplements consist of eg whey powder, iodized salt, yeast, cumin and 2.20 kg of roasted rye and 0.25 kg of fennel.

A heat-treated mash with a total weight of 18.0 kg, consisting of 1.20 kg of rye flour, 3.0 kg of triticale, 1.2 kg of oatmeal, 0.60 kg of buckwheat, 0.7 kg, was incorporated into this dough base. flaxseed, 0.30 kg of sunflower kernels, 0.1 kg of starter culture and 10.5 kg of water. The bread was then baked in the usual way.

Example 2

The basic dough for the production of 125 pieces of bread according to the technical solution weighing 0.800 kg was prepared from 55.0 kg of wheat flour TI 000, 13.0 kg of bread leaven, 27.5 kg of water and various additions of 5.50 kg. Supplements consist of whey powder, iodized salt, yeast, cumin and 2.20 kg of roasted rye and 0.25 kg of fennel.

A heat-treated mash with a total weight of 12.0 kg, consisting of 0.80 kg of rye flour, 2.0 kg of triticale, 0.80 kg of oatmeal, 0.40 kg of barley omelettes, 0.40 kg, was incorporated into this dough base. kg of buckwheat, 0.45 kg of flaxseed, 0.20 kg of sunflower kernels, 0.10 kg of starter culture and 7.00 kg of water. The bread was then baked in the usual way.

First the mash was prepared. The action of a mixed culture of microorganisms yields a maltose balance from a mixture of cereals, oilseeds, rye flour and water. Next, the bread leaven is prepared and the dough is mixed. Next, proceed in a standard manner.

Claims (1)

PROTECTION REQUIREMENTS 1. A bakery product of the special bread or pastry type, prepared from a mixture of flour, crushed grains of flax seed and sunflower kernels, bread leaven and water, characterized in that it contains an addition of roasted rye in an amount of 4,0 to 4,5% by weight and % Of nylon in an amount of 0.436 to 0.489 weight percent based on wheat flour.