LT4133B - Process for preparing cake - Google Patents

Abstract

Invention is employed in food industry, in bread and cake product manufacturing.The method of cake production consists of preparing the dough, which contains wheaten flour, yeast, salt and mustard oil, shaping the product, its pressing, maturing and baking. During the dough kneading process, the following ingredient ratio, in % of the total mass, is to be followed:Wheaten flour from 73.9 to 65.0;Sugar from 3.7 to 5.2;Yeast from 3.0 to 3.9;Salt from 1.0 to 1.1;Mustard oil from 3.7 to 5.2;Drinking water from 14.7 to 19.6Further, the kneaded and risen dough is to be once more kneaded and left to rise. Before the final maturing, the surface of the shaped preparation is additionally processed by cutting slightly. Mustard oil gives specific flavour and shade, characteristic only to the cake baked in this particular way, further, it allows prolonged shelf life of the product without the use of additional synthetic additives, e.g. preservatives, dough conditioners, etc. Additional kneading and letting the prepared dough rise again achieves better results of dough texture and hence better sponginess and resiliency of the cake.

Description

The inventions are used in the food industry and in the manufacture of bread and pastry.

There is a known method of making bread-pastry products under patent SU 1214051. in which the dough is prepared using first and second grade flour, 1: 1 water, salt, vegetable fat. This involves mixing, dividing the dough, maturing and baking the resulting dough. Vegetable fat is used to achieve a whiter wheat bread pastry.

There is a known method of making bread-pastry products according to the patent SU 491366, which comprises mixing the dough, dividing it into doughs, pressing them under pressure, maturing and baking.

The main drawbacks of these inventions are insufficient bread shelf life and insufficient organoleptic characteristics of a bread product.

The object of the present invention is to extend the shelf life of a baked cake, to extend the range of the pies and to achieve higher organoleptic characteristics of the pie without abandoning the synthetic materials used in the preparation of the pie dough.

This problem is solved by introducing mustard oil into the kneading dough, additionally kneading the raised dough and treating the surface of the formed dough with appropriate cuts before baking.

The cake is made in the following way:

The ingredients needed to prepare the cake dough are prepared separately.

Weight 100 kg. the highest quality wheat flour and magnet are used to separate the metal impurities from the state of the art in a known manner. Moisture content of flour up to 14%.

5.0 - 8.0 kg. sugar is dissolved in 5 liters of drinking water at a water temperature of 25 - 30 ^a C.

Crushed 4.0 - 6.0 kg. pressed, not dried yeast. This crushed yeast mass is placed in a container. To this vessel add 10 liters of drinking water with a temperature of 25-30 C. ^J vessel are then the mixture was stirred until it acquires a solid state of liquid presented.

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1.4 - 1.7 kg. the salt is dissolved in 5 liters of drinking water at a water temperature of 25-30 ° C.

Required 5.0 - 8.0 kg of mustard oil does not require separate preparation.

The dough is prepared by picking the ingredients together. {The dough is raised. The raised dough is kneaded and raised again. The raised dough is divided into equal sized dough pieces, which are spherical, matured and sheeted.

The resulting sheet is wound into a roll, which is rolled to give the required length, and the upper surface is cut by a cut, up to a depth of 10 mm, a smooth incision of 45 degrees, with a distance of 10-12 mm.

The dough thus formed and prepared is finally matured and baked in a manner known in the art.

In addition to the usual ingredients, mustard oil is used to make the pastry dough, which gives it a specific flavor and color, which is only baked in this way, and without the addition of additives of synthetic origin, e.g. extend the shelf-life of the cake by adding preservatives, dough mixers, etc., to the dough. The additional kneading and raising of the prepared pie dough results in a high-quality dough structure which results in better porosity and elasticity of the pie dough. Treating the top surface of the cake dough with cuts of appropriate depth and shape reduces the stresses on that surface. As a result, during the final maturation of the dough, a higher quality dough structure is achieved, resulting in the baked cake having a specific softness characteristic only of the cake thus baked.

Comparison of key indicators:

Yesterday Key Indicators Measuring Prototype - Offered No. pcs. solution 1. The moisture of the cake pulp % 41.6 35.8 2. The acidity of the pastry pulp degrees 2.6 1.7 3. The tartness of the pastry % 80.0 85.0

Organoleptic characteristics of the cake produced by the proposed method: 1.Appearance:

Shape Elongated oval.

Surface Surface with notches, without cracks.

Color. Dark yellow to light brown.

3.Flesh: Baking Baking, elastic. Lightly compressed to give it its original shape. Correspondence Thin wall, without voids and compacts. Disappearance Free of lumps and marks of blurring. Color Light yellow in color, which is typical of this type of cake. 4.Taste Specific, pleasant, specific to this type of cake. S. Quap Characteristic only of the cake baked in this way. Without any foreign smell. b.Duration of use: Without packaging Packed in polyethylene 72 hours in the film 144 hours

Physico - chemical indicators of the cake

Moisture of the pulp. 35.8% Acidity of the pulp, 1.7 degree Fleshiness, 85% Weight (expressed as dry matter), sugar 6.3% Fat 7.8% Nutrition 100 gr. pie: Proteins 5-5 gr.

Fat 5.0 gr.

Carbohydrates 53.7 gr.

A specific example of an embodiment of the invention is:

First we prepare the ingredients for mixing the dough. Weigh 100 kg. we use high quality wheat flour and a magnetic device to separate the metal impurities from the state of the art in a known manner.

6.5 kg. dissolve the sugar in 5 liters of drinking water at a water temperature of 25-30 ° C. The sugar is dissolved by stirring constantly until completely dissolved. The sugar solution thus prepared is filtered. After filtration, the sugar solution is ready for use.

5.5 kg is crushed. pressed, not dried yeast. This pulverized yeast mass is placed in a container with 10 liters of potable water at a temperature of '25-30 ° C. The mixture in the vessel is stirred until it becomes a slurry.

The suspension thus prepared is filtered. After filtration, the yeast suspension is usable.

1.6 kg. Dissolve the salt in 5 liters of drinking water at a temperature of 25 - 30 ° C. Dissolve the salt by stirring constantly until completely dissolved. The salt solution thus prepared is filtered. After filtration, the saline solution is ready for use.

The required 7.0 kg of mustard oil does not require separate preparation.

The dough is prepared in the following order:

We pour 92 - 94 kg of prepared wheat flour of the highest quality up to 14% moisture into the prepared appropriate container. The flour is first introduced into the prepared sugar solution and the prepared yeast suspension. The resulting mass is kneaded for 3 minutes. Without interrupting the kneading, the prepared salt solution is introduced and the kneading is continued for 12 minutes at an ambient temperature of 25-30 ° C. Without interrupting the kneading of the resulting mass, we introduce 7.0 kg. mustard oil and knead for 4 - 5 minutes.

The remaining wheat flour of the highest quality and the corresponding amount of water are then gradually introduced, under constant stirring, until the total moisture content of the dough is 35 40%.

After the kneading operation, the surface of the dough is leveled and left to rise. The resulting dough rise takes 10-15 min. At a temperature aplinklos 25-30 ^J C.

The contents of the container are then rewetted. This kneading takes 4-5 minutes at ambient temperature of 25-30 ° C ·.

At the end of the additional kneading operation, the surface of the resulting dough is flattened and left to rise again.

The dough takes 10 to 15 minutes to rise, at an ambient temperature of 25 to 30 ° C.

The raised dough is divided into equal sized dough pieces of 570 grams using a dispenser.

By pressing, using a preform roller, the dough is spherical.

This molded dough is placed in a ripening oven where the dough matures for 20-30 minutes at a temperature of 30-40 ° C and a relative humidity of 50-60 percent.

After maturing, the dough formed is rolled into a sheet.

The resulting sheet-shaped dough is rolled into a multi-layered roll and the dough is rolled to give the required length.

The top surface of preformed dough preforms is further machined by cutting up to a depth of 10 mm, a smooth 45 degree incision between which a distance of 10-12 mm is maintained.

The dough thus prepared is finally matured in the oven for 40 to 60 minutes. at a temperature of 35-55 ° C with a relative humidity of 60-80 percent in the maturation environment.

The final matured dough is baked in a manner known in the art.

The presented method of making a cake has industrial application.

Claims (1)

DEFINITION OF INVENTION 1. A method of making a cake comprising mixing dough comprising wheat flour, yeast, salt and potable water, forming, crushing, maturing and baking the dough by adding 4.0 to 5.5% mustard to the dough for making the cake. oil, maintaining the following proportion of ingredients used to prepare the dough,% by weight: wheat flour