RU2048104C1 - Polycomponent food addition and method of its production - Google Patents

Abstract

FIELD: baking industry. SUBSTANCE: polycomponent food addition comprises, wt. -% whipping paste, 25; ascorbic acid, 0.25-0.5; potassium bromate, 0.1-0.2; extra-quality wheat flour, the balance. The mixture is prepared in two stages: the first stage consists in mixing 50-60% of the total mass of flour with added whipping paste for 8-10 min to homogeneous state, then drying the mixture at 50-60 C for 3-4 h to a moisture content of 15-17% and sifting it to a particle size not over 264 microns. At the second stage the remaining flour and oxidation promoters are introduced into the resulting mixture and the mass is mixed to homogeneity for 20-22 min. EFFECT: improved food addition and its production method. 3 cl

Description

 The invention relates to the food industry, and in particular to the composition and method of producing a multicomponent food additive PPD for use in baking with the aim of improving the quality and slowing down staling of bakery products from wheat flour, prepared by accelerated technology.

 Currently, there is a known food additive from a mixture of ascorbic acid and potassium iodate in a ratio of 1: (0.001-0.2) mass, with fractional addition of which at a concentration of 0.024-0.006% to the mass of flour in a liquid dough test, the process is accelerated, saving flour, improving the taste and aroma of bread (ed. St. USSR N 1565455, cl. A 21 D 18/102).

 However, the use of this additive, consisting of these oxidizing improvers, does not contribute to a longer preservation of the freshness of bread and does not guarantee against the manifestation of microbiological deterioration during storage (mold, malleable disease).

 The initial aqueous solutions of microadditives of ascorbic acid and potassium iodate must be stored in special containers made of materials resistant and corrosion in order to avoid the destruction of oxidizing components and reduce the expected technological effect in terms of improving the quality of bread.

 For dispensing aqueous solutions of oxidizing additives, microdosers are required, which are practically absent at bakeries.

 In addition, in the process of preparing a dough with the aforementioned oxidizing components from potassium iodate, iodine is sublimated, which negatively affects the organoleptic characteristics of bread.

 The technical result of the invention is the elimination of these disadvantages, namely the creation of convenient for storage and use of food additives loose consistency, which does not require dissolution or emulsification before adding to the dough.

 Its dosing is carried out in dry form directly when mixing dough in macro doses (1-2% by weight of flour), which ensures a more uniform distribution of functional components in the dough and, as a result, obtains a stable technological effect in terms of improving quality, slowing down staling and protecting against microbiological damage to bakery products from wheat flour with normal and reduced baking properties.

The goal is achieved by introducing into a food supplement containing ascorbic acid, churning pastes, premium wheat flour, and as other oxidizing improvers by adding potassium bromate and additional amylorizin P10X in the following ratio of components, kg per 100 kg of the additive (wt.): Churning paste 25.0 Ascorbic acid 0.25-0.5 Potassium bromate 0.1-0.2 Amilorizin P10X 0.1-0.2 Premium baking wheat flour Else
up to 100 kg
The content of ascorbic acid PPD in combination with potassium bromate in the specified amount in 100 kg helps to increase the gas-holding ability of the dough pieces during the proofing process and during the first baking period, which ensures an increase in the volume of bakery products produced from normal quality wheat flour and with a reduced gluten content.

 Churning paste (TU 10-04-02-05-86), produced at the Nizhny Novgorod butter and fat factory and used as an improver in the preparation of biscuit, cakes, whipped cream, cookies and other confectionery products, is a mixture of surfactants (distilled monoglycerides grade 1, auxiliary emulsifier, polyglycerol fatty acid esters, 1,2 polypropylene glycol), sorbic acid potassium (preservative), granulated sugar and drinking water in the optimal ratio.

It has a guaranteed shelf life at a temperature of 20 ^{° C} 4 months from the date of manufacture.

 The content of 100 kg of PPD of whipping paste (25 kg) in combination with ascorbic acid (0.25-0.5 kg) and potassium bromate (0.1-0.2 kg) contributes not only to improving the quality of wheat flour bakery products by specific volume, porosity, crumb condition, taste and aroma, but also by maintaining its freshness up to 4 days. as well as protection against microbiological spoilage (mildew, viscous disease) during storage due to the presence of a food preservative in the paste.

 The content of 100 kg of PPD additionally amylorizin P10X (0.1-0.2 kg) helps to intensify the proofing of dough pieces and to obtain products with a more golden brown crust, especially when processing wheat flour with reduced activity of its own amylolytic enzymes ("heat-resistant"), obtained from grain of improper (fire) drying.

 Premium baking wheat flour, introduced into the PPD as a filler, promotes an even distribution of all functional components in it and provides a loose consistency, which is convenient for use in baking, namely, it simplifies the process of dispensing a food additive during kneading, because does not require preliminary preparation (dissolution, emulsification, etc.).

 Below are the options for the composition of a semi-component food additive (per 100 kg) with a mineral and maximum content of microcomponents without amylorizan P10X (NN 1 and 2) and additionally with amilorizin P10X (NN 3 and 4).

Option 1. With a minimum content of ascorbic acid and potassium bromate in the PPD for bakery products from wheat flour with normal baking properties, kg: Paste for churning 25.0 Ascorbic acid 0.250 Potassium bromate 0.100 Amilorizin P10X Premium wheat flour baking Rest
up to 100 kg
Option 2. With a maximum content of ascorbic acid and potassium bromate in the BPA for bakery products of low-quality wheat flour (with weak gluten), kg: Paste for churning 25.0 Ascorbic acid 0.5 Potassium bromate 0.2 Amilorizin P10X Wheat flour bread - bakery premium
up to 100 kg
Option 3. With a minimum content of oxidizing components and amylorizine P10X in BPA for bakery products from wheat flour, kg: Paste for churning 25.0 Ascorbic acid 0.25 Potassium bromate 0.1 Amilorizin P10X 0.1 Wheat flour bakery premium - that rest
up to 100 kg
Option 4. With a maximum content of oxidizing components and amylorizine P10X in the PPD for bakery products from flour with low sugar-forming ability ("high heat"), kg: Paste for churning 25.0 Ascorbic acid 0.5 Potassium bromate 0.2 Amilorizin P10X 0.2 Premium baking wheat flour
up to 100 kg
According to a new method for producing a multicomponent food additive of loose consistency containing oxidizing improvers, it is prepared in two stages and in the following sequence.

At the first stage, part of the premium baking wheat flour is mixed in an amount of 50-60% of the total weight of the flour in the additive with the paste for whipping for 8-10 minutes until a homogeneous mixture is obtained. The mixture was dried for 3-4 hours at a temperature of 50-60 ^{° C} to a moisture content of 15-17% and sieved to obtain a particle size of 264 microns, while separating coarse particles (lumps), which are then combined with regrinding and fine fraction .

At the second stage, the remaining amount of flour and oxidative improvers, ascorbic acid and potassium bromate, are added to the resulting mixture in an amount of 0.25-0.5% and 0.1-0.2% of the total weight of the additive, respectively. You can also simultaneously with ascorbic acid and potassium bromate in the mixture additionally add Amilorizin P10X in the amount of 0.1-0.2% of the total weight of the additive in the development of bakery products from wheat flour with a low content of its own amylolytic enzymes. The contents are thoroughly mixed until a homogeneous mixture of loose consistency is obtained, then it is packaged, packaged in bags and stored until use. Multicomponent food additive can be stored for up to 3 months in a dry, clean, well ventilated to rooms for storage of bulk product at a temperature not higher than 15 ^{° C} and relative humidity of 90%
The following are specific examples of the method for producing a multicomponent food additive (per 100 kg).

 PRI me R 1. Prepare a multicomponent wheat supplement in an amount of 100 kg

At the first stage of the process, 37.33 kg (50%) of premium wheat flour and 25 kg of pasta are mixed for churning for 8 min at a rotational speed of the kneading organs of the apparatus 60 rpm until a homogeneous mixture is obtained, after which the latter is dried for 3 hours at ⁵⁰ ° C and humidity 15% and sieved to a particle size less than 264 microns, wherein the separating coarse particles (lumps) which is connected to regrinding and fine fraction.

 At the second stage of the process, the remaining flour is added to the mixture in the amount of 37.32 kg (50%), 0.25 kg (0.25%) of ascorbic acid and 0.1 kg (0.1%) of potassium bromate.

 All components are thoroughly mixed for 20 minutes to obtain a homogeneous free-flowing mixture that is packaged, packaged and stored as described above.

 PRI me R 2. Prepare PPD in the amount of 100 kg

At the first stage of the process, 44.58 kg (60%) of premium wheat flour and 25 kg of pasta are mixed for churning for 10 min at a rotational speed of the kneading organs of the apparatus 60 rpm until a homogeneous mixture is obtained, after which the latter is dried for 4 hours at ⁶⁰ ° C and humidity 17% sieved to a particle size not exceeding 264 microns separating coarse particles (lumps) which is pulverized and combined with the fine fraction.

 At the second stage of the process, the remaining flour is added to the mixture in the amount of 29.72 kg (40%), 0.5 kg (0.5%) of ascorbic acid and 0.2 kg (0.2%) of potassium bromate. All components are thoroughly mixed for 22 minutes to obtain a homogeneous free-flowing mixture that is packaged, packaged and stored as described above.

 PRI me R 3. Prepare PPD in the amount of 100 kg

At the first stage of the process, 37.275 kg (50%) of premium wheat flour and 25 kg of pasta are mixed for churning for 8 min at a rotational speed of the kneading organs of the apparatus 60 rpm until a homogeneous mixture is obtained, and then dried for 3 hours at a temperature 50 ^C to a moisture content of 15% and sieved to a particle size not exceeding 264 microns, separating coarse particles (lumps) which is connected to regrinding and fine fraction.

 At the second stage of the process, the remaining flour is added to the mixture in the amount of 37.275 kg (50%), 0.25 kg (0.25%) of ascorbic acid, 0.1 kg (0.1%) of potassium bromate and 0.1 kg (0 , 1%) amilorizine P10X. All components are thoroughly mixed for 20 minutes to obtain a homogeneous free-flowing mixture that is packaged, packaged and stored as described above.

 PRI me R 4. Prepare PPD in the amount of 100 kg

At the first stage of the process, 44.13 kg (60%) of premium baking wheat flour and 25 kg of paste are mixed for 10 minutes at a rotational speed of the kneading organs of the apparatus at 60 rpm until a homogeneous mixture is obtained, and then dried for 4 hours at ⁶⁰ ° C and 17% humidity, and sieved to a particle size not exceeding 264 microns, separating coarse particles (lumps) which is connected to regrinding and fine fraction.

 At the second stage of the process, the remaining flour is added to the mixture in the amount of 29.47 kg (40%), 0.5 kg (0.5%) of ascorbic acid, 0.2 kg (0.2%) of potassium bromate and 0.2 kg (0.2%) amilorizine P10X. All components are thoroughly mixed for 22 minutes to obtain a homogeneous free-flowing mixture that is packaged, packaged and stored as described above.

 A decrease or increase in the proportion of flour, temperature and the duration of the drying of the mixture at the first stage of the process, as well as a decrease or increase in the duration of mixing of the components at the second stage of the process, does not ensure the achievement of the goal, i.e. obtaining a multicomponent food additive of loose consistency with a particle size of 264 microns with a uniform distribution in the mass of all components, and therefore does not contribute to the achievement of a positive technological effect when using a food additive in baking.

 A multicomponent food additive is used in the production of bakery products from wheat flour of the highest or first grade according to accelerated discrete technology, mainly in bakeries.

 The dosage of the improver should be 1-2 kg per 100 kg of flour in the dough (depending on the quality of the flour).

 The best effect from the use of a multicomponent food additive is provided when preparing bakery products from premium wheat flour with 1-3% fat and sugar, 2.5-3.0% of pressed baking yeast; 1.5-2.0% of table salt.

 When preparing the dough, PPD is mixed with flour for 1-2 minutes to distribute it evenly in the flour, then the rest of the raw materials are added according to the recipe and the dough is kneaded using intensive kneading machines or using slow-speed machines with an increase in kneading time up to 20 minutes

The initial test temperature was set ^to 26-28 C, binning dough after mixing is carried out 20-30 minutes.

 After baking, the dough is cut into pieces, the latter is rounded and pre-proofed for 20-25 minutes, after which the dough pieces are placed in bread molds or give them another desired shape and sent to the final proofing.

 The duration of the latter is set within 60-90 minutes (depending on the mass of the dough pieces and other factors).

Temperature in the proofing chamber is maintained within 38-40 ^{° C,} the relative air possibility 70-90%
After the final proofing, the products are baked at a temperature of 220-25 ° C with steam humidification ^{of the} baking chamber in the initial stage of baking.

 The duration of baking is adjusted at the factory depending on the mass of the dough pieces and the design features of the ovens.

Claims (3)

 1. A multicomponent food supplement, including ascorbic acid and other oxidizing improvers, characterized in that it contains a whipping paste, premium wheat flour and, as other oxidizing improvers, potassium bromate in the following ratio, wt. Churning Paste 25
Ascorbic acid 0.25 0.5
Potassium bromate 0.1 0.2
Wheat baking flour of the highest grade The rest is up to 100 kg
2. The additive according to claim 1, characterized in that it additionally contains amylorizin P10X in an amount of 0.1 to 0.2% of the total weight of the additive. 3. A method of producing a multicomponent food additive, comprising preparing a mixture containing oxidizing improvers, characterized in that the preparation of the mixture is carried out in two stages: in the first 50 to 60% of the total weight of the flour in the additive is mixed with the paste for churning for 8 10 minutes to homogeneity, the mixture is dried at 50 600 ^o C for 3 4 hours to a moisture content of 15 17% and sieved through a sieve to obtain particles no larger than 264 microns, and in the second stage, the remaining amount of flour and oxidation improvers are added to the resulting mixture about the action, after which the mass is mixed until homogeneous for 20 22 minutes, while ascorbic acid and potassium bromate are taken as enhancers of the oxidizing action, taken in amounts of 0.25 0.5% and 0.1 0.2% of the total, respectively mass of the additive.  4. The method according to p. 2, characterized in that at the same time as ascorbic acid and potassium bromate, amilorizine P10X is additionally added to the mixture in an amount of 0.1 to 0.2% of the total weight of the additive.