RU2002420C1 - Method for making bakery products - Google Patents

Description

As follows from Table 1, with the addition of Na-CMC in the amount of 3-5% by weight of flour, the improvement of the structural and mechanical properties of the dough is clearly seen for the resulting rj / E and is 99-107 instead of 94 for the control sample. In addition, the introduction of Na-CMC helps to increase the water absorption capacity of the test by 10-15%. The accessibility of starch to amylases is improved, and Na-CMC also has a positive effect on the starch gelatinization conditions. At the same time, it is possible to eliminate all the disadvantages of the method of rotation.

At the same time, the / 9 -glycoside bonds in Na-CMC are not hydrolyzed at any of the stages of the process and its enterosorption properties, the ability to remove radionuclides and heavy metals from the human body are completely preserved.

Na-CMC with a degree of substitution of 0.6-0.8 is used in the production of bakery products. This is due to the fact that Na-CMC with a degree of substitution of less than 0.6 does not dissolve well in an aqueous solution of whey and does not produce homogeneous solutions, which leads to a weakening of the effect of strengthening gluten and to a decrease in the gas and form-holding ability of the test.

The use of Na-CMC with a degree of substitution greater than 0.8 is also impractical, as it leads to excessive strengthening of gluten and, as a consequence, also to a decrease in the gas and form-holding ability of the dough. The bread baked from it has a small specific volume, although it has a uniform but finely porous structure, and the shape of the product is compressible.

The amount of Na-CMC administered is determined by its degree of substitution. The addition of Na-CMC with a degree of substitution of 0.6-0.8 in an amount of less than 3% by weight of flour does not strengthen gluten to the required degree. The gas and shape holding ability of the dough does not increase significantly. The addition of Na-CMC in an amount of more than 5% also has a negative effect on the gas and form-holding ability, due to its overly pronounced strengthening effect on gluten. As a result, the quality of the finished bread is lower than the level achieved in the prototype method. To dissolve Na-CMC, 8-12 parts of an aqueous whey solution are taken.

In the event that less than 8 parts of an aqueous serum solution is added over 1 hour of Na-CMC, then Na-CMC is poorly soluble and a viscous, thick suspension that is poorly dosed is obtained. This adversely affects the gas and shape holding ability of the dough. As a result, the quality of bakery products deteriorates: the products have a low specific volume, uneven porosity, less pronounced taste and aroma.

0 If more than 12 hours of an aqueous solution of whey is added over 1 hour of Na-CMC, an excess of water increases the humidity of the dough, which also negatively affects the gas and form-holding ability of the dough. The bread baked from such a dough has a vague, distorted shape, large-pore, rubbery gut that does not meet the requirements of the standard for

0 humidity.

The method is carried out as follows. When kneading dough with a moisture content of 35-46%, Na-KMU in an amount of 3-5% by weight of flour in the dough is dissolved in an aqueous solution

5 whey with a ratio of 1: 8-12. The resulting solution is mixed with flour, yeast and other components, knead the dough. The dough is pulled out, then subjected to proofing and baking.

0 EXAMPLE 1. The dough is prepared in an unsafe manner with a humidity of 45%. The total amount of water per batch of dough is taken by calculation. First, Na-CMC in an amount of 5 kg (5% by weight of flour) is dissolved in 60 kg of aqueous

5 whey solution consisting of 20 kg of whey and 40 kg of water (ratio of Na-CMC and aqueous solution of whey 1:12). 100 kg of flour of the 1st

0 varieties, 2.5 kg of pressed yeast, 1.5 kg of table salt and knead the dough. The kneaded dough roams for 130 minutes. The proofing time of the dough at a temperature of 35 ° C is 55 minutes. Baking is carried out in the usual way.

Example 2 Dough is prepared on a liquid dough with a humidity of 72%. Initially, 4 kg of Na-CMC (4% by weight of flour) is dissolved in 40 kg of an aqueous solution of milk whey consisting of 17.5 kg of whey and 22.5 kg of water (ratio of Na-CMC and aqueous whey 1 :10). 30 kg of first grade flour, 1 kg, are added to the resulting Na-CMC solution

5 pressed yeast, 1.5 kg of table salt, 36.8 kg of water as calculated and knead the dough. Fermentation time of the support 120 min. The fermented dough is mixed with 70 kg of 1st grade flour and the dough is kneaded. The kneaded dough ferments for 20 minutes at 30 ° C. Duration of proofing of products is 62 minutes at 36 ° С. Baking products is carried out in the usual way.

Example 3. The dough is cooked on a thick dough. To knead the dough with a moisture content of 42%, 70 kg of 1st grade flour, 1 kg of pressed yeast and 34.4 kg of water are calculated. Opara wanders for 240 minutes. In parallel, Na-CMC in an amount of 3 kg is dissolved in 24 kg of an aqueous whey solution consisting of 15 kg of whey and 9 kg of water (1: 8 ratio). The resulting Na-CMC solution is mixed with the fermented dough, 30 kg of 1st grade flour is added, 1.5 kg of table salt is kneaded; the dough is kneaded. The kneaded dough wanders for 20 minutes at 30 ° C. The duration of the proofing products 75 min at 35 ° C. Baking products is carried out in a conventional manner.

Table 2 shows the quality indicators of bread baked by the proposed and known methods. As follows from table. 2, the quality of the bread prepared by the proposed method significantly exceeds the quality of the product obtained by the prototype method. The use of Na-CMC has a very pronounced strengthening effect on gluten and dough. At the same time, its structural and mechanical properties, gas and shape holding ability are improved, as a result of which the volume of bread increases by 18-20%. the structure of the gut of the bread is improved, it becomes lighter, the looseness of the loaf increases, and the vagueness of the breech varieties decreases. Besides. Na-CMC imparts distinct enterosorption properties to bakery products; they can be used with great effectiveness to remove from the body

human cations of heavy metals and radionuclides.

Thus, the introduction of Na-CMC in bakery products is the most widely consumed food product.

use them as a therapeutic agent.

(56) Copyright certificate of the USSR Mg 999997. cl. A 21 D 8/02, 1982. Copyright certificate of the USSR Mg 1583650, cl. A 21 D 8/02, 1987.

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Table 1

Claims (1)

The claims METHOD6 FOR PRODUCING BAKERY PRODUCTS, including mixing a vegetable polysaccharide with an aqueous solution of whey, adding flour, yeast and other components provided for in the recipe, kneading dough, proofing and baking, characterized in that it grows as a tableTable 2 polysaccharide use sodium - carboxymethylcellulose general formula (OH) 3-tx x (O-CH2COONa) with a degree of substitution of hydroxyl groups of 0.6 - 0.8 in the amount of 3 - 5% by weight of flour in the dough, while the ratio of plant polysaccharide and aqueous whey solution is taken in the range of 1: 8 -12.