RU1792288C - Method of preparing free-flowing half-finished product for pies - Google Patents

Abstract

Usage: in the food industry in public catering in the manufacture of bulk cake mix. SUMMARY OF THE INVENTION: A bulk cake mix is prepared by mixing sodium caseinate with cyxnSi whole milk and thoroughly mixing the resulting mixture with the rest of the recipe components in the following ratio, wt.%: Egg powder 2.0-4.0; granulated sugar 4.0-6.0; block powder 3.0-7.0; whole milk powder 2.0-6.0; sodium caseinate 2.0-4.0; dry yeast 0.9-1.1; salt 0.9-1.1; wheat flour the rest. 2 tab.

Description

The invention relates to catering and can be used in food industry enterprises.

The aim of the invention is to improve the quality of the semi-finished product and to extend its shelf life.

A method for preparing a semi-finished product is carried out as follows.

 Sodium caseinate is mixed with dried whole milk, granulated sugar, dried yeast, egg powder, salt, block powder are added, the mixture is stirred and packaged.

Egg-powder, milk powder, sodium caseinate are used as protein-containing components. The content of essential amino acids in yeast dough proteins is not optimal. Proteins of dried milk products have a high amino acid rate for lysine, methionine and tryptophen. It is these amino acids that are limiting in the yeast test. In addition, the total protein content increases due to the high mass fraction of proteins in dry milk products (up to 85% in sodium caseinate and up to 26% in whole milk powder).

The amounts of added dry milk products are as much as possible consistent with the object of the invention. The addition of milk powder in an amount above 6 wt.% And sodium caseinate above 4 wt.% Reduces the gas formation of the dough, as well as the taste of sodium caseinate, which affects the organoleptic properties of the products. When sodium caseinate is introduced in an amount of less than 2 wt.% And milk powder less than 2 wt.%, The nutritional value of the semifinished product is reduced due to a decrease in its protein content.

The addition of egg powder increases the nutritional value of the mixture, as it contains xj

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There are a large number of high-grade proteins and fat. Unlike eggs, egg powder does not contain the enzyme ovomukoid, which inhibits the action of trypsin, because as a result of heat treatment, the ovomukoid denatures. As a result, egg powder is absorbed better than raw eggs,

The amount of egg powder to be added is necessary and sufficient to achieve the object of the invention. When egg powder is introduced in less than 2% by weight, it does not bind to a dough when the dough is mixed, the L1-grade is degraded, and the nutritional value of the semi-finished product is reduced. An amount of more than 4 wt.% Reduces gas formation during fermentation of the dough, making the dough too dense.

Dry yeast is used as a baking powder. Adding dry yeast below the minimum limit worsens the process of gas formation during the fermentation of the dough, resulting in a dough with poor porosity, not sufficiently loosened. An increase in the amount of dry yeast above the maximum limit leads to deterioration in the rheological properties of the dough under the influence of glutathione released by the yeast and an excess of carbon dioxide, which disrupts the structure of dough products.

The block powder added to the semi-finished product contains up to 3.5% of mineral substances having a very large role in metabolism, up to 15% of pectin substances that can remove heavy metals and radionuclides from the human body, up to 5% organic acids , 40-60% Sugars and other valuable substances. Thus, the addition of block powder enriches the semi-finished product with important substances, increases its nutritional value and organoleptic characteristics.

The addition of block powder of less than 3 wt.% Is impractical because the nutritional value of the product is slightly increased. The addition of a powder of more than 7 wt.% Negatively affects the consistency of the dough, increases its stickiness and viscosity, and inhibits the activity of yeast during fermentation.

When water is added to the semi-finished product from the very beginning of the dough kneading, the flour comes into contact with water, yeast, salt and other components, and a number of processes begin to occur in the mass of the dough formed during this process. During the kneading of the test, the most important are the physical, mechanical, colloidal and biochemical processes.

Microbiological processes associated with the vital activity of yeast and

acid-forming bacteria of flour, in the process of kneading the dough they still do not have time to reach the intensity at which they could play a practically tangible role. When mixing dough, the particles of flour begin to quickly absorb water, while swelling at the same time. Adhesion of swelling flour particles into a continuous mass resulting from mechanical action on the kneaded mass,

0 leads to the formation of dough from flour, water and other raw materials. The proportions of flour are best suited to achieve the object of the invention. When flour is added, below 75 wt.% Consistency

5, the dough becomes too sticky, it is difficult to form products, which reduces the technological effectiveness of the dough. When adding flour in an amount of more than 81 wt.% Worsens. gas formation of the dough during fermentation, the consistency of the dough is too dense, the products are of a smaller volume, denser.

Leading role in the formation of wheat dough with its inherent properties of elasticity, ductility and viscosity

5 belongs to the protein substances of flour. The water-insoluble protein substances of flour, which form gluten, in the test bind water not only adsorptively, but also osmotically. Swollen water-insoluble proteins in the test form a three-dimensional spongy-mesh continuous structural base, the so-called gluten frame.

In the test, the protein frame is interspersed

5 grains of starch and particles of shells of grain. The protein substances that make up the basis of this framework, when swollen, can osmotically absorb not only water, but also dissolved A even peptized in liquid

0 phase components of flour and dough. In the test, sugars, salts and acids act on the state of the protein substances of its framework.

The structure of the protein in this framework is oxidized by oxygen, mechanically trapped during kneading.

The addition of sodium caseinate and milk powder also have an effect on the formation of the skeleton of the dough. These are milk protein

0 products as a result of good emulsifying properties form a stable emulsion, which strengthens the structure and texture of the dough.

In the test for protein, its skeleton acts

5 and flour proteinase in the fraction of water-soluble proteins in its liquid phase.

Flour starch quantifies the bulk of the dough, starch grains, particles of dough shells and swollen water-insoluble proteins make up the solid phase of the dough. Grain starch and shell particles, unlike proteins, give the test properties only plasticity,

In addition to the solid phase, the test also has a liquid phase. In the part of the water that is not bound by adsorption starch, proteins and particles of grain shells, the solution contains water-soluble test substances - mineral and organic (water-soluble proteins, dextrins, sugar, salt). It is likely that the bulk of the liquid phase of the test is osmotically bound by its proteins during the swelling process.

In addition to the solid and liquid phases, there is also a gaseous phase in the test. It appears as a result of the fermentation process in the form of carbon dioxide bubbles produced by the yeast as well as during the kneading, due to the capture and holding of the air bubbles by the test.

Thus, the dough after kneading can be considered as a dispersed system consisting of solid, liquid and gaseous phases.

The changes described above occur during kneading at the same time and mutually influence each other. The processes occurring in the test are also affected by all components of the semi-finished product.

Consideration of the processes occurring during the fermentation of the dough and leading to its maturation, we begin with the processes caused in the test by dry yeast. The zymase complex of yeast enzymes provides the conversion of monosaccharides to alcohol and carbon dioxide. Yeast can ferment all the major sugar in the dough - glucose, fructose, sucrose and maltose.

In the test, yeast can ferment: its own sugar, flour, maltose, which is formed from starch in the dough by the action of amylolytic enzymes on it, and sugar added to the dough. The added sugar is of great technological importance. When sugar is added in an amount of 4-6 wt.%, Gas formation is enhanced, flavor and coloring of dough products are improved, and energy consumption for dough mixing is reduced. The addition of sugar, less than .4 wt.% Does not allow to achieve tangible results. The introduction of more than 6 wt.% Sugar leads to plasmolysis of yeast cells, impaired alcohol fermentation and decreased gas retention capacity. Sugar reduces the tidratation ability of gluten, whereby the dough liquefies.

Gassing in the test occurs until then. until maltose deficiency in the fermentation medium begins to affect. The apple powder hydrolyzes during fermentation, swells, absorbing water and replenishes the Gneodostatka in sugars, because sugar of the block powder is gradually transferred into the solution, due to which gas formation is intensified and the rheological properties of the dough are improved,

When mixing the semi-finished product with water, block and egg powders bind part of the water due to hydration, i.e. as a result of the simultaneous dissolution and swelling processes, the consistency of the dough is improved and its processability is ensured.

In addition, block powder has a positive effect on the quality of dried yeast. When processing dried yeast, the rheological properties of the dough deteriorate due to the action of glutathione secreted by the yeast, the amount of which increases by 15-20 times during storage and drying. To reduce the amount of glutathione, it is recommended to add an improvement. oxidizing agents, in particular ascorbic acid. Ascorbic acid contained in the block powder reduces the amount of glutathione, thereby improving the rheological properties of the dough. This reduces the loss of dry matter by fermentation, increases the activity of yeast during fermentation of the dough, increases the specific volume and porosity of the dough products.

The technological process involves the introduction of salt into the semi-finished product. The addition of salt in an amount of more than 1.1 wt.% Negatively affects the organoleptic characteristics of the test. Adding salt in an amount of less than 0.9 wt.% Does not allow to achieve the objective of the invention, because the gas-forming ability of the dough is reduced, the possibility of peroxidation of the product appears

The dry yeast in the semi-finished product is not damaged during storage. Apple powder, which is part of the semi-finished product, inhibits the vitality of the yeast and increases its shelf life. As a result, the shelf life of the semi-finished product as a whole increases.

Examples of the method for preparing a semi-finished product for pies are given in Table 1. The best in quality are samples 2-4 of the product obtained by the proposed method. The semi-finished product is a dry, powdery mixture, cream-colored, with a pleasant milky-fruity taste and smell. The dough made from semi-finished product has a uniform consistency. without traces of impurity, with a pleasant aftertaste and the smell of block powder and milk powder.

Example. 6 g of sodium caseinate, 8 g of milk powder are taken, 6 g of egg powder is added. 2 g of dry yeast, 10 g of granulated sugar, 10 g of block powder, 2 g of salt and 156 g of wheat flour. The mixture is stirred until homogeneous, packaged and packaged.

The dough prepared from a semi-finished product for pies has a higher nutritional value compared to the known method, which is confirmed by the data in Table 2.

Claims (1)

SUMMARY OF THE INVENTION A method for preparing a loose cake mix for pastries, comprising preparing the recipe components - wheat flour, egg powder, granulated sugar, salt and baking powder, preparation mixture of components and mixing it to obtain a homogeneous mass, packaging and packaging of the product, characterized in that, in order to improve the quality of the semi-finished product and extend its shelf life, powdered whole milk, sodium caseinate and block are additionally used as recipe components powder, and before preparing the mixture of components, sodium caseinate is mixed with whole milk powder, and dry yeast is used as a baking powder in the following ratio, wt.%: Egg powder 2-4 Sugar 4-6 Apple powder 3-7 Whole milk powder 2-6 Sodium caseinate 2-4 Dry yeast 0.9-1.1 0.9-1.1 Wheat flour Table 1 table 2