RU1785418C - Method for making bakery products on tight sponge - Google Patents

Abstract

Usage: in the food industry, in particular to speed up the method, reduce the consumption of sugar-containing product and yeast and improve the quality of the products. Summary of the invention. Method VK includes kneading dough from a portion of flour, water, yeast # bakery ": pressed and milk whey, dough fermenting, dough kneading on a dough with the addition of the remaining portion of the flour, additional raw materials. including ea arosoder; for products, fermentation, cutting, rasetoic and baking. Inverted syrup is used as an aros-containing product, with 1.5-2.0% of the flour mass in the dough being added to the dough, and the rest into the dough An inert syrup is obtained by hydrolysis of a 65-70% sucrose solution in the presence of a hydrochloric acid catalyst in the form of a 10% solution, the end of the hydrolysis process is determined by increasing the temperature of the syrup by I 7-2.4 ° C and (ip) (1.5-1.6% increase in the refractometer reading on the cabinet of substances and substances, subsequent neutron The invert syrup is 10% saline sodium hydrogen carbonate solution adjusted to pH 4.0-4.5 1 sfp, 2 tab Ј

Description

The invention relates to a method for the production of peboulochnik products on a thick dough and can be used in the baking industry, as well as in public catering

Known for production of bakery billets made from thick dough, including preparation of dough from 60% flour, water and yeast “pressed”. , bro. 4 fault of the dough for 4-5 hours, kneading the dough on the resulting dough with the addition of 40% MyiUi and cm; hapny: prescription ingredients, including sugar-containing products, fermentation of the dough for 30-50 minutes, cutting, proofing and baking

The disadvantage of this method is the duration of the technological process due to the slow fermentation of dough and dough

The closest in technical essence and the achieved effect is a method for the production of bakery products on a thick dough involving the introduction of whey into a dough

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According to this method, dough is prepared from 60% flour, water, yeast and pressed bakery and 7-10% whey. Dough fermentation time 3.5-4.0 hours

On the prepared dough, knead the dough, add 40 ° /) null for the additional raw materials provided for in the recipe, including sa: arosodep. first product - sa- arnoe solution Dough fermentation time 30-50 min

Cutting. curing and baking of dough pieces is carried out at a parameter set by the Technological instructions for the production of bakery products

The disadvantages of this method are its duration as a result of slow release of carbon dioxide, a significant proportion of scarce raw materials - ara sand and yeast, insufficient quality of the packaging products

The aim of the invention is to expedite the method, reduce the consumption of a self-containing product, it is jittery and improve product quality

The goal is achieved that in the production method of “bakery products with thick dough, which involves kneading dumplings from bakery men, water, dairy baker's yeast — pressed and milk whey, fermenting dough, kneading dough on the obtained dough and adding the rest of the flour and other raw materials provided for and introduction of the aromatic product, fermentation of the dough, cutting the proofing and baking of the obtained test preparations, it is new that invert syr is used as the aromatic product n, which was applied in two stages, one part in an amount of 1% by weight of 5-2.0 mushvteste inoculated in one hundred days kneading dough, and the remaining - on the kneading step

A multi-syrup is obtained by hydrolysis of a 65.0-70.0% sucrose solution in the presence of an I analyzer - a 10% hydrochloric acid solution, followed by neutralization with a 10% hydrocarbate sodium hydroxide solution until the pHI solution reaches 4.0 -45 in this case, the i-end of the hydrolysis process is determined by increasing the temperature of the syrup by 1 7-2.4 ° C and (or) increasing the refractometric pon: azel according to the cabinet with /. And ". substances by 1.5-1.6%

Due to the introduction of invert syrup into the dough, fermentation microflora is activated at a lower dosage of yeast, and the duration of dough fermentation and dough is reduced.

the plasticity of the dough, its adhesive strength decreases, which helps to reduce losses at the cutting stage, improves the efficiency - “the property and organepeptic quality indicators” of the product

Due to the increased sweetness of the invert syrup sa ara - pessa, it is reduced by 15%, and due to the activation of yeast in the pot, the amount is reduced by 20%

The method is as follows

Invert syrup is pre-prepared by acid hydrolysis of ca arose in

In a solution of Ca, ar-sand is dissolved in water by heating, with the expectation that the mass fraction. of substances in the solution was equal to 65.0-70.0%, the temperature of the solution was adjusted to 90-95 ° C, and it was precisely fixed

0 value. Then add 10% solution of Noah acid at the rate of 0.3 L per 100 ng of sugar, mix thoroughly and monitor the temperature of the solution. Raising it by I 7-2 indicates

5 about the end of the hydrolysis process

Hydrolysis is accompanied by an increase in the mass fraction of substances due to the addition of water to sa-arose molecules. Therefore, the refractometer reading on a scale

0 substances increases by I 5-1 6% which may be one of the ways to control the process of hydrolysis of sa-arose

Invert spread on Lazhdanet to a temperature of 65-70 C and neutralize with 10%

5 with a solution of sodium hydrogen carbonate until the pH of the solution is reached 4.0–4 5 Prod. + Then the syrup is left at a temperature of 35–40 ° C and pumped into a consumable container

In ready-made pvert syrup mass

0 additional reducing substances is b4.1.) - L3, 5%, its color does not differ from the color of the iodine cai.ary solution

Days prgotoElenpch couples gnaw dro + ;: Feuvanny suspension obtained from

5 pressed yeast and water whey in an amount of 10% by weight of flour in the dough add 60% mush and knead the sponge. Dough fermentation duration 150-170 min. At a temperature of 29-30 ° С

0

The resulting dough is added to an emulsion prepared from the remaining raw materials of the specified rept / swarm, including the remaining portion of the invert syrup 40%

5 flours and knead the dough; just shit is sent to the testodelite funnel where it roams for 30-35 minutes

Cutting, proofing and baking of dough pieces is carried out with the cancer parameters provided by them.

pebobupochny instructions

products

In example 1-5, the production of urban buns is described: from wheat flour “premium baking”

Example 1. To prepare an invert syrup, 7 kg of ara sand are dissolved in 3.85 p of water with heating and stirring, the mass of additional substances in the solution is 65.1%. At a temperature of 90 ° C, heating is converted and after a while, a steady-state temperature was measured, which turned out to be 90.2 ° C. 21 ml of a 10% hydrochloric acid solution were added to the sugar syrup, mixed thoroughly. In the process of hydrolysis, the temperature of the syrup increased to 91.9 ° C, t, e by 1, and the refractometer reading on a scale of substances was increased by 1.5%. Having reached 66 6%, the hydrolysis process was completed.

Invert syrup okka. Add to a temperature of 67 ° C and neutralize with a 10% sodium hydrogen carbonate solution until solution pH 4 is reached 3. While cooling continues, at 38 ° C the invert syrup is fed into a consumable container and used to prepare the dough and dough in the example. : 1 and 2.

The preparation of the dough mixes the yeast suspension obtained from 1 kg of leboparna yeast pressed: and 27.9 p of water, 1.5 I-g | 1.5%) invert syrup p 10 kg of whey Then add 60 g of flour and knead the dough ,. The initial temperature of the dough, the humidity is 46.4%, the duration of fermentation is 170 minutes. The final acidity of the dough is 2.7 degrees.

An emulsion prepared from 2.5 I-t of molten stop margarine, 9.5 p of water, 1.5 kg of edible salt and 3 61 ng of invert syrup 40 c-flour is added to the dough and the dough is kneaded. Test temperature 3D.2 ° С , humidity-40.2%, Duration of Fermentation 30 min. The final acidity of the guest is 2.4 degrees

EXAMPLE 2 For the preparation of the dough, 1 kg of pressed yeast, 28 I l of water, 2 kg (2%) of invert syrup, 10 kg of whey, 60 kg of premium wheat flour are used. The order of mixing the raw material is the same as in example 1 Initial temperature of the dough 29 ° С humidity - 46.5% fermentation time 150 min Final acidity of the dough 2.5 degrees

The dough is prepared from the whole dough, 40 kg of flour and emulsion, in which each g contains 2.5 kg of table margarine, 9.2 l of water, 1.5 kg of edible salt and 3.11 kg of instant

syrup The temperature of the test 30 5PS volazh-nosg - 39.9%. fermentation time 35 min. The final acidity of the dough 2 2 gr d Cooked dough served n, e section to proofing and baking

Example 3. Invert syrup is prepared from 4 kg of granulated sugar and 1 75 l of water Ca ar-peso is dissolved in water by heating and stirring. In this case, rzc0 creat with a mass fraction of su substances of 69 8% is obtained. at a steady state temperature of 92.6 ° C, 12 ml of a 10% hydrochloric acid solution are added and mixed thoroughly. The syrup temperature has risen to 05 ° C.

5 those at 2.4 ° C. The refractometer reading on the scale of substances increased by 1 6% reaching a value of 71.-4%

The invert syrup is cooled to a temperature of 70 ° C and neutralized with a 10% sodium hydrogen carbonate solution until the solution reaches a pH of 45. Cool the syrup to 40 ° C and recycle it into a separate container.

The dough and dough are prepared in the same way as in

5 example 1 „, with the only difference being that 1 kg is added to the dough (1% | invert syrup, and 75 kg to the dough 3) The initial temperature of the dough is 28 ° C, the humidity is 46.6%, the fermentation time is 190 min. Final acidity

0 dough 2.8 degrees Test temperature 29, humidity 40% fermentation time 30 min Final test acidity 2.4 degrees

Example 4, to obtain an invert

5 syrups taken with 100 kg of granulated sugar and 48.3 l of water. After dissolving the granulated sugar with heating and stirring, the mass additional drying of substances in the solution was 6737 m. The heating is stopped.

0 steady-state syrup temperature, which turned out to be 94.8 ° C. 300 ml of a 10% saline whisper solution was added to the solution and mixed thoroughly. The temperature of the syrup increased by 2., 0 ° C and

5 became equal to 96.8 ° С. The refractometer reading on a scale of dry substances increased by I 5% reaching a value of 68 8%, which indicates the end of the hydrolysis process

0 Invert syrup is cooled to 65 ° C and neutralized with a 10% sodium hydrogen carbonate solution until the solution reaches a pH of 4.0. Then it is cooled to a temperature of 35 ° C and pumped to a consumable container.

5 A yeast suspension prepared from 1 kg of pressed lebenar yeast and 28.3 liters of water is mixed with 2.5 kg (2.5%) of invert syrup and 10 kg of whey, 60 kg of premium wheat flour is added and mixed dough Initial dough temperature 28 8 ° С operability - 466%; long-life fermentation 140 min; non-acidity of the dough 2.5 gpa

An emulsion is introduced into the resulting dough including 25 kg of table margarine, 9 l of water 1.5 s g of edible salt and 2 44 kg of invert syrup, 40 kg of flour are poured and the dough is kneaded Dough temperature is 31 ° C, humidity is 40.1%, continue - bro + eni 35 minutes. The final acidity of the dough is 22 degrees dough is ready for cutting

PRI me R 5 Invert syrup is used the same as in example 4, with 1.8 kg (1.8% (it is introduced at the stage of kneading dough, and the remaining 3.14 kg at the stage of kneading test B for the rest, preparation of the dough and dough is similar to that described above. The initial temperature of the dough is 28 7 ° С, humidity - 46 3%, the fermentation time is 160 minutes, the acidity of the dough is 2.6 degrees, the temperature of the test is 30.4 ° С humidity - 3987., temperature 4 Oro Keni 35 min. I onne acidity test 2.3 degrees

PRI me R 5 Production of bouillon rusks round - from MVKH wheat baking premium

Non-invert syrup is prepared by dissolving 5 kg of Ca, Macaw sand in 2.3 L of water by heating and stirring Bulk additives and 69 substances in solution. The teperagurz of the solution before hydrolysis of 93, B, the solution introduces 15 mp of a 10% solution of hydrochloric acid and stirred. During the hydrolysis, the temperature of the syrup increased by 2 and became equal to 95.8 ° С. The refractometer reading in the cyut substance cabinet increased by 1.6 % and reached a value of 70.6%. Both express methods of controlling the process of sucrose hydrolysis show that the hydrolysis is complete. Invert syrup is cooled to a temperature of 68 ° C. and neutralized with 10% sodium bicarbonate solution until a solution pH of 4.5 is reached. The syrup is continued to sediment to 37 ° C and pumped into a consumable container

To prepare the dough, the yeast suspension is mixed, including 0.8 kg of “baking: pressed” yeast, and .4 p of water 1 5 kg 5%) invert syrup and 10 kg of whey, 60 kg of premium wheat flour are added and kneaded dough / Initial dough temperature 28 5 ° С humidity - 4V 8% fermentation duration 170 min Final acidity of opera 2.6 degrees

A solution obtained from 13 ol water of 1.5 kg of edible salt is added to the dough

and 572 kg of invert syrup 40 kg of flour and knead the dough. Guest temperature 30 3 ° C; + 40 7%; fermentation time 35 min. Fineness of the dough 2 3 degrees. The dough is served for cutting, dough s, preparations for proofing and baking

PRI me R 7 Production of "mustard pebah from wheat flour" baking

0 first grade

To obtain an invert syrup, 5 kg of ara sand is dissolved in 2 75 L of water with heating and stirring. Mass fraction of dry substances in solution 65 3% After

5, stopping the heating, the temperature of the solution is 91 4 ° C. 15 ml of a 10% solution of salt whisper are added to the solution and mix thoroughly. The temperature of the syrup increased by 1 ° C.

0 dp 43 1 ° С The reading of the refractometer for substances reached 66 8%; those increased by 1 5%

I. Wrapped syrup + give a temperature of 65 ° С and neutralize with a 10% solution of sodium bicarbonate until a sufficient pH of the solution is 4 4 +, then give a temperature of 4УГ | С and transfer to a separate container

Mix the dough

0 seed + butter with a slurry consisting in n of 3 kg of dry-butter and bakeries pressed with 27.5 liters of water, 2 kg of 127 °) invert sirps and 10 kg of milk whey, add 60 kg of flour and knead the dough Initial temperature dough 30 5PS, humidity - 46 1% fermentation duration 180 min Final acidity of dough 3 2 deg

A pre-prepared emulsion which comprises 25 2

0 l of water I 5 kg of edible salt 5 53 kg of invert syrup and 8 kg of mustard oil add 40 g of flour and knead the dough. Temperature / dough 30 humidity - 435 ° ,, g under / i + fermentation capacity 35

5 gm1n Final acidity test 2 9 deg

The dough pieces are placed in molds and sent to proofing. For baking

Examples of ogustenpeny production method b, Yuk gorodskogo from millet flour non-lebiparic premium are summarized in tebp fiz11i. - “The main indicators of pebobupnichny products prepared by the proposed method are in table 2

According to organopeptic indicators, all

5 burger loafs urbanly meet the requirements of GOST 27644-88, have a non-vague, oblong-elongated shape with a smooth scallop surface running along the bun, baked in m. elastic, not wet on

touch porosity developed, without voids and seals

The rolls produced by the proposed method are not inferior in sweetness to the prototype sample, despite the fact that the consumption of granulated sugar is reduced by 15%, have a brighter surface color and a more pronounced flavor due to intense mepanoid formation

The rolls have a round, not vague shape, clear cuts on the surface, baked m quiche, elastic not moist to the touch, developed porosity, yellow-brown color of the crust taste and smell characteristic of this type of product

V mustard-shaped bread surface is smooth without sintering, light brown, yellowish quiche, baked, elastic porosity is uniform, “the taste is sweetly developed, the odor characteristic of mustard“ peba

Compared with the prototype, the proposed method has the following advantages

- during sucrose hydrolysis, the mass fraction of cyxi / k of substances increases due to the addition of water to sucrose molecules, which is economically advantageous

- invert syrup sweeter than sugar is easily absorbed by the body, does not cause tooth decay

- the dough and dough fermentation process is accelerated, due to its dough fermentation duration confers for 50-70 min of dough - for 15 min

- rheological properties of the dough are improved,

- the organoleptic ingredients of the bakery products are improved with a special color, taste and smell "

- increases the porosity of the intestine by 3-4%

- Saves 15% granulated sugar and 20% lebope arna yeast

The technical and economic efficiency from the implementation, obtained by calculation, is 15 rubles per 1 ton of bakery products (urban bun)

Claims (1)

The claims 1 Method for the production of bakery products on a thick dough, which involves kneading a dough from a portion of flour, water, baked pressed milk and whey, fermenting a dough kneading dough on the resulting dough, adding the remaining part of the flour and the rest of the raw materials provided for in the recipe, and introducing it yourself: arosoder product , its fermentation, butchering, proofing and baking obtained dough pieces, with the exception that in order to accelerate the method of reducing the consumption of sa.sarosoderzhaschih product and yeast and improve the quality of products as an inoculum product using invert syrup which is applied in two doses, one part in the amount of 1.5-2% of the mass of flour in the dough is made at the stage of kneading the dough, and the remaining - at the stage of kneading the dough 2 The method according to claim 1, and especially with the fact that the invert syrup is obtained by hydrolysis of 65 0-70.05%, sucrose solution in the presence of a catalyst - 10% saline solution acid s subsequent neutralization with a 10% solution of sodium hydrogen carbonate until a solution pH of 4.0-4.5 is reached, while the end of the hydrolysis process is determined by increasing the temperature of the syrup by 1.7-2-4 ° C and (or) an increase in the refractometric index on the eyxw scale of substances by 1.5-1.6%. T .. -U M y .. L. prg ME a, ng ig ng 611.0 n 1 „0 10.0 ltl..n II, m 2,5 6P, 11 27, 1,0 III, P 1,5  40.0 4.5 3, I am 2.5 39,: 133, EZEL:) E, € ZE, 71P, 3 2,52, s2, gij2, gg, 2 737L7775 / 7/7 ,14 ,, n P un, e I.J io ,, o 17 „3 |, p u „and 1,0 1) 0.0 3.5 , 1, b to oh 1B, 1 1,11 10 Oh 1L 1 | 0 D 9.11 2 lk 60 about 23 About I and 10 Oh 1,1 i | 0 O b 3,1 1,5 2,5 3, i T s b l S .. 4L, 7 behind 70