RU2147805C1 - Method of preparing rye rusks - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method involves flour kneading, dough fermentation, its making-up, proofing, baking, bread holding, cutting and drying-frying of bread slices. After baking, prepared bread is held for 25-72 h at temperature 18-20 C, then bread is cut into slices 0.5-0.7 cm of thickness and 3.5-7.0 of length. Prepared bread slices are sprayed with vegetable oil and powdered by salt in the amount 1.4-1.8 kg of vegetable oil and 2.5-3.5 kg of salt per 100 kg of bread slices. Before drying bread slices may be powdered by food additives-aromatizers in the amount of 0.25-1.1 kg per 100 kg of bread slices. Onion, garlic and dill may be used as food additives-aromatizers. Aromatizers may be also added into vegetable oil. Drying is carried out into stages: frying for 10-25 min at temperature 120-140 C and drying for 20-35 min at temperature 60-90 C up to 6-8% of humidity. EFFECT: broadened assortment of baked goods. 6 cl, 1 ex

Description

 The invention relates to the field of food, and more specifically the baking industry.

 A known method of preparing army rusks, which are produced in accordance with GOST 686-83. For their preparation, rye flour is used, from which bread is baked in accordance with GOST 2077-84. Then the bread is cut into slices corresponding to the shape of the bread, 20 ± 5 mm thick. Chunks of bread are dried and sent for packaging.

 These crackers are designed for long-term storage and use in the field. Their organoleptic characteristics are relatively low.

To improve the taste and aroma of bakery products, various additives are often used. So, there is a method of flavoring rye varieties of bread, described in A. with. 425608. This method involves flavoring bread by adding spices during the preparation of the dough. For aromatization, water-salt emulsions of CO ₂ -extracts of spices, in particular caraway or coriander, are used.

 This method gives good results, but allows you to use only one flavoring option for one batch of dough. Therefore, this method can be used when baking large quantities of flavored bread of the same variety. The use of flavored bread for the further manufacture of crackers in the description of A. with. 425608 is not provided.

 A known method of making crackers, described in the book. under the editorship of I.M. Reuter and others. A quick reference to a bakery technologist. - Kiev: State. Publishing House of Technical Literature, 1958, p. 225-228.

This method involves kneading rye flour with the components provided for in the recipe, fermenting the resulting dough, cutting, proofing, baking and aging the resulting products at a temperature of 18-20 ^o C. for 18-24 hours. Then the bread is cut into slices 20-22-22 thick mm, and in the manufacture of beer crackers on strips 10.0-12.5 cm long, 1.8-2.0 cm wide and 1.8-2.0 cm thick, or on cubes 1.8-2.0 long cm, a width of 1.8-2.0 cm and a thickness of 1.8-2.0 cm and laid on sheets or in cassettes for drying. Drying is carried out in ovens or special dryers. In the case of use for drying the ovens, pre-fry the slices at a temperature of 120-150 ^o C and subsequent drying. The frying time is not indicated, and the drying time is from 20 hours at a temperature of 40 ^o C to 2 hours at a temperature of 170 ^o C. The humidity of the finished product is 10%.

 The basis of the present invention is the task of expanding the range of bakery products.

The problem is solved in that in the method of making crackers, including kneading rye flour with the components provided for in the recipe, fermenting the resulting dough, cutting, proofing, baking, aging the products at a temperature of 18-20 ^o C, slicing, frying at a temperature of 120-140 ^o C and drying, in accordance with the invention, exposure after baking is carried out for 25-72 hours, cutting is done into slices 0.5-0.7 cm thick, 3.5-7.0 cm long, after slicing slices are sprayed with vegetable oil and sprinkled with salt in the following ratio to mponentov 100 kg bread slices, kg:
edible salt - 2.5 - 3.5
refined vegetable oil - 1.4 - 1.8,
then produce frying for 10-25 minutes and drying at a temperature of from 60 to 90 ^o C for 20-35 minutes to a moisture content of 6-8%.

 The exposure after baking for the specified time provides a moisture loss in the bread by 2-5%, which allows to obtain high-quality bread slices. The indicated exposure time at the indicated temperature was determined experimentally. In the event that the exposure is carried out for less time, the bread is crushed when sliced into slices, the crumb sticks to the cutting tool, the bread slices are deformed, the number of defects increases. In the event that the exposure time exceeds 72 hours, the bread crumbles during slicing, the amount of waste increases.

 The indicated size of bread slices is determined experimentally, based on the requirement to ensure certain consumer properties, i.e. the size of the finished product provides the convenience of using them as a snack, "fast food" (such as nuts or chips), allows you to get a feeling of satiety from a relatively small amount of product, which is especially important when observing a low-calorie diet. In the event that the bread slices have a size smaller than indicated above, the complexity increases when slicing, the amount of waste in the form of bread crumbs increases. If the size of the bread slices exceeds the specified, the drying uniformity worsens and the consumer qualities of the product decrease.

 The amount of salt and vegetable oil used was determined in order to obtain the best organoleptic characteristics. In the event that the amount of salt is less than the specified, the final product is fresh, tasteless, and in the event that there is more salt, the product is salted. When reducing the amount of vegetable oil, the product turns out to be more coarse, has a worse taste. If you increase the amount of vegetable oil above the specified, the product turns out to be too greasy, an unpleasant aftertaste appears, and manufacturing costs also increase.

 Drying is a complex physicochemical process in which changes occur in the aging process, neutralization of starch, denaturation, peptization, protein coagulation and moisture change. Drying affects the chemical reactions of hydrolysis of protein starch and the reactions of proteins and their decay products with carbohydrates (articles by A.V. Dumansky and Z.M. Yakusheva. Colloid-chemical processes in the drying of bread. In the book "Colloids in food industry processes" . M., 1996, p. 6-7). The temperature dependence of the drying rate is not a linear process and is related to the structure and dimensions of the product being dried. Therefore, to achieve a stable result, experiments were conducted on the selection of drying parameters.

 Bread as an object of drying is a specific product. This is primarily due to its low moisture conductivity, as a result of which the temperature of the bread rises rapidly, and on the surface reaches values equal to the temperature of the drying air. The kinetics of the drying process is influenced by the mechanism of heat transfer in the drying body. The temperature difference at different points of the body creates the conditions for the occurrence of thermal diffusion, which moves water from points with a high temperature to points with a lower temperature. The surface acquires moisture in equilibrium with the environment, while in the middle of the bread slice the moisture may remain close to the original.

At the first stage, fry the bread slices in the temperature range 130-140 ^o C for 10-25 minutes. During the roasting process, an increase in the amount of water-soluble colloids in breadcrumbs occurs due to further crystallization of starch, which contributes to an increase in flavor and the formation of slightly yellow crackers. Moreover, the frying time is a very significant factor affecting the organoleptic characteristics and appearance of the final product. If this time is exceeded above the specified number, the number of charred slices increases, the taste and aroma of the product deteriorate, while reducing it is not possible to achieve the characteristic aroma of rye cracker. At the end of the roasting step, the bread slices acquire a characteristic color and flavor, but remain slightly moist inside. To obtain crackers with a moisture content of 6-8%, dried in the entire volume, use the second stage - drying at a lower temperature.

The experiments carried out determined the choice of drying time - 20-35 minutes at a temperature of 60-90 ^o C to achieve the final result - humidity 6-8%. Subject to these drying parameters, crackers are dried in their entirety, become brittle, crunchy, with good aroma and taste. The final humidity of the finished crackers was determined experimentally. In the event that the humidity of crackers is less than 6%, they turn out to be too harsh, if the humidity exceeds 8%, they lose their crisp properties.

 A method for preparing crackers may include the use of flavoring additives that sprinkle bread sticks before frying in an amount of 0.2-1.1 kg per 100 kg of bread sticks. This allows you to diversify the taste of the product and improve its consumer properties.

 As a dietary supplement, dried ground onion powder can be used in an amount of 0.9 to 1.1 kg per 100 kg of bread sticks.

 As a dietary supplement, dried and ground garlic can also be used in an amount of 0.2 to 0.3 kg per 100 kg of bread sticks.

 As a food additive, dried and chopped dill can be used in an amount of 0.9 to 1.1 kg per 100 kg of bread sticks.

 Flavors can also be added to vegetable oil used for spraying.

 The manufacturing process of crackers is as follows.

The preparation of raw materials for production for baking bread is carried out in the usual way in accordance with applicable rules. Kneading the dough is made according to the usual bread recipe from rye peeled flour using biological sourdough. Then the dough is left to ferment. Finished dough cut. The most suitable for the further manufacture of crackers is baking bread in molds, but hearth bread can also be used. After cutting and proofing, the bread is baked, cooled and kept for 25-72 hours at a temperature of 18-20 ^o C. Cooling and aging of bread are carried out on stationary shelves, trolleys or other installations. For cooling and aging, bread is placed on a wooden base, preferably with holes, in a row on the lower crust. To accelerate the cooling process, you can use the supply and exhaust ventilation. As mentioned above, the aging operation is designed to prepare the bread before slicing. Bread cools and slightly dried. After holding for a specified time at the indicated temperature during slicing, the bread does not wrinkle, the pores of the bread do not smear, the crumb does not stick to the cutting tool and does not crumble.

 Then the bread is cut into slices. Cutting can be carried out both by machines, for example, widely used machines for cutting bread brand AXM-300, and manually. When using molded bread, it is first manually cut into two halves, which are laid with the cut side on the table of the cutting machine, cut into slices 0.5-0.7 cm thick. Then, the slices are stacked in heights half the loaf, placed on the table of the cutting machine and again cut into slices with a thickness of 0.5-0.7 cm and a length of 3.5-7.0 cm. When using shaped bread after cutting, bread slices are obtained in the form of sticks. If hearth bread is used, the resulting slices may have a different shape depending on the shape of the loaf.

 Sliced slices are sorted, rumpled, broken are removed, and evenly placed on sheets or cassettes. Then the bread slices are sprayed with vegetable oil. For this, refined vegetable oil is used. Flavors can be added to it, for example, in the form of meat extracts of onions, garlic, pickled garlic, bacon, etc. The amount of vegetable oil per 100 kg of bread slices is from 1.4 to 1.8 kg. Vegetable oil can be applied to bread slices by spray, or manually with a brush. Then the bread slices are sprinkled with salt at the rate of 2.5-3.5 kg per 100 kg of bread slices.

 In the preparation of bread slices, flavoring additives may also be used. Use 0.2-1.1 kg of food additives per 100 kg of bread slices.

 Food additives are usually used in pre-dried and powdered form, sprinkling them with prepared bread slices. The amount of additives depends on the type and taste characteristics of the products used. Thus, when using dried and chopped onions and dill, experiments have shown that 0.9-1.1 kg of food additive per 100 kg of bread slices are necessary, and when using garlic, 0.2-0.3 kg per 100 kg of bread slices . A smaller amount of additives does not give a pronounced taste and aroma of the product used, and a larger number of additives drowns out the characteristic taste and aroma of rye cracker.

 In the preparation of crackers, flavorings can also be used in another form, for example, in the form of an alcoholic extract obtained by infusing aromatic substances with alcohol. In this case, the prepared bread slices are sprayed before drying with an extract from the aromatic substance. The amount of extract used depends on the type of flavor and the concentration of aromatic substances in the extract.

Then prepared bread slices are subjected to roasting, the purpose of which is to obtain a brown crispy crust and a pronounced aroma of rye cracker. The best result is obtained by roasting for 10-25 minutes at a temperature of from 120 to 140 ^o C. After that, the bread slices are dried to reach a moisture content of 6-8%, preferably 7%. At this humidity, crackers have the best organoleptic characteristics - not too hard, but crunchy. This humidity is achieved by drying for 20-35 minutes at a temperature of 60-90 ^o C.

 After exiting the oven, the crackers are cooled. Cooling is carried out on trolleys, a table, etc. depending on the conditions of the enterprise. Chilled crackers are sent to the packaging.

 The present invention allows to produce a product with new organoleptic characteristics, the release of which does not require sophisticated equipment and can be adjusted in almost any baking industry.

Claims (6)

1. A method of preparing crackers, including kneading rye flour with the components provided for in the recipe, fermenting the resulting dough, cutting it, proofing, baking, holding the obtained products at 18 - 20 ^o C, slicing, frying at 120 - 140 ^o C and drying, characterized the fact that exposure after baking is carried out for 25 - 72 hours, cutting is done into slices with a thickness of 0.5 - 0.7 cm and a length of 3.5 - 7.0 cm, after cutting, the slices are sprayed with vegetable oil and sprinkled with salt in the following ratio components per 100 kg of bread slices, kg:
Edible salt - 2.5 - 3.5
Refined vegetable oil - 1.4 - 1.8
then roasting is carried out for 10 - 25 minutes and drying at 60 - 90 ^o C for 20 - 35 minutes to a moisture content of 6 - 8%.  2. The method of preparing crackers according to claim 1, characterized in that the bread slices before drying are additionally sprinkled with food additives, flavorings in an amount of 0.25 - 1.1 kg per 100 kg of bread slices.  3. The method of preparing crackers according to claim 2, characterized in that dried and ground onions in the amount of 0.9-1.1 kg per 100 kg of bread slices are used as a food additive.  4. The method of preparing crackers according to claim 2, characterized in that dried and crushed garlic is used as a food additive in an amount of 0.2-0.3 kg per 100 kg of bread slices.  5. The method of preparing crackers according to claim 2, characterized in that dried and crushed dill is used as a food additive in an amount of 0.9-1.1 kg per 100 kg of bread slices.  6. The method of preparing crackers according to claim 1 or 2, characterized in that flavorings are added to the vegetable oil.