RU2065701C1 - Bakery product quality improvement method - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves using active enzyme preparation such as lipoxyglucavamorin containing complex of oxidizing and hydrolytic enzymes. Consumption of preparation is 0.02-0.05% by weight of flour. Enzyme preparation is introduced at dough kneading stage. EFFECT: increased efficiency, simplified method, reduced usage of specific equipment and improved quality of product.

Description

 The invention relates to the field of food industry and can be used in baking.

 The closest in technical essence and the claimed invention are methods of dough preparation using the lipoxygenase activity of soy flour.

 These methods include the preparation of dry or liquid mixtures (oxidative-enzymatic) containing soy flour, cottonseed or soybean oil, wheat germ flour, corn starch, etc., i.e. the enzyme lipoxygenase of plant origin is used.

 Mixtures before adding to the dough in an amount of 1% or more to the mass of flour are dispersed in the mixer at a high number of revolutions (up to 2000 rpm) to intensify the enzymatic reaction of fat oxidation and complete this process in the dough.

 Application of the proposed methods improves the structure and color of the crumb, the taste and aroma of bread, increases the volume and freshness of bread.

 Ways to improve the quality of bread using enzymatic mixtures are carried out in different ways, but the essence of almost all consists in preparing enzyme mixtures from dough in 2 stages: in the first stage, 3/4 of the total flour, water (all or 94%) of the enzymatic mixture is mixed for 20 minutes in two stages at n 75 rpm and then at n 98 rpm.

In the second stage, the remaining ingredients are added to the resulting mixture (salt, yeast, water, etc.) and the batch is carried out for 15 minutes at n 37 rpm and a test temperature of 27 ^° C. This method can also be used with a continuous test preparation process. In this case, at the first stage, a kneading (knocking down) of a mixture consisting of 3/4 flour, an aqueous suspension of yeast, fat, soy flour with activated lipoxygenase is carried out at n 110 rpm for 3 minutes; in the second stage, the batch is carried out in another dough mixing machine at n 90 rpm for 3 minutes with a continuous supply of the remaining ingredients.

 As you can see, all these methods require a very complex installation of the apparatus for the preparation of oxidative-enzymatic mixtures and kneading the dough. The main element of the mixture preparation plant is a high-speed mixer, in which the transfer of the lipoxygenase enzyme from soy flour to the solution and its further activation by the oxidation of fats.

 In addition, the preparation of these mixtures requires scarce raw materials (soy flour, fat, wheat germ flour) and high consumption (1% by weight of flour). All this increases the cost of bakery products and can affect the quality depending on the introduced fat during the preparation of mixtures.

 The problem to which this invention is directed is to improve the quality of bread when using an active complex preparation and at the same time reducing its quantity, as well as simplifying and cheapening the technological process as a whole.

The problem is achieved by the fact that it is proposed to use a complex enzyme preparation of lipoxyglucavamorin of microbial origin with high enzymatic activity, which can dramatically reduce its consumption (up to 0.2 ^° C 0.03 instead of 1% by weight of flour)
those. more than 30 times, and therefore the cost of products.

 In addition, the enzyme preparation lipoxyglucavamorin along with lipoxygenase contains glucoamylase and α-amylase, which hydrolyze flour starch to sugars and, thus, increase the sugar content in bakery products and help reduce sugar consumption in production.

 The complex enzyme preparation is well soluble in water and in the form of an aqueous suspension, is introduced during the kneading of the dough and does not require additional hardware design.

 The use of the complex enzyme preparation lipoxyglucavamorin in the baking industry improves the quality of products (taste, aroma, intensive coloring of the crust of the products, crumb color, increases the volume and freshness of bread and increases the sugar content in the products) and allows to obtain a great economic effect.

 The method is as follows: the preparation of the dough is carried out in two stages: preparation of the dough (liquid and thick large dough) and kneading the dough.

The complex enzyme preparation lipoxyglucavamorin is soluble in water. An aqueous suspension of the enzyme preparation is introduced at the II stage of preparation of the test, i.e., during the kneading of the test. The consumption of the enzyme preparation is 0.02 ^o C of 0.05% by weight of all flour used in this process of cooking products.

 The estimated economic effect of using 1 ton of the complex enzyme preparation lipoxyglucavamorin in the production of rifled loaves will be 6,000,000 rubles.

 EXAMPLE 1: preparation of the test on a liquid dough (continuous process).

The first stage: a liquid dough is prepared from flour (in an amount of 30 35% of the total mass of flour), yeast according to the recipe and water (in an amount of 40 ^o C 50% of its total consumption). These ingredients are mixed in a dough mixer and left in the fermentation unit for fermentation for 4.5 hours at a temperature of 2729 ^o .

The second stage: the fermented liquid dough is fed into the dough mixing machine, the rest of the flour, water, salt, an aqueous suspension of the complex enzyme preparation and other ingredients provided for in the recipe are served there and the dough is kneaded for 15 to 20 minutes. The kneaded dough enters the fermentation tank in the fermentation tank for 60 to 80 minutes at a temperature of 28 30 ^o . Finished dough is fed for cutting and baking.

 Example 2: preparation of the test on a large thick dough (batch process).

The first stage: a large thick dough is prepared in a bowl of flour (70% of the total mass of flour), yeast and water (40 ^o C 50% of the total amount of water), all this is mixed in a dough mixer and left to ferment in a bowl for 4 4 5 hours at a temperature of 27 29 ^o C.

Second stage: the remaining flour, water, salt, an aqueous suspension of the complex enzyme preparation and other components are added to the fermented large thick dough, according to the recipe, knead the dough and leave for fermentation at 30 ^° C for 80 minutes depending on the product range at a temperature of 28 ^° C 30 ^o C.

 Finished dough is fed for cutting and baking.

Example 3: a continuous intensive way to prepare the dough: flour, yeast, water and other components are immediately fed into the dough mixing machine according to the recipe, as well as a complex enzyme preparation in an amount of 0.02 ^° C 0.05% by weight of flour, in the form of an aqueous suspension. Kneading the dough takes place within 2 3 minutes, after which the kneaded dough is fed to the conveyor, where fermentation is carried out for 18 20 minutes. Finished dough is fed for cutting and baking.

Claims (1)

 A method for improving the quality of bakery products using a complex enzyme preparation, characterized in that as a complex enzyme preparation, lipoxyglucavamorin of microbial origin obtained by culturing Aspergillus anamori in the form of a powder or concentrate is used.