RU2166852C1 - Bread production method - Google Patents

Abstract

FIELD: baking industry. SUBSTANCE: method involves pretreating water; kneading dough by mixing flour, treated water, salt and yeast; fermenting dough; proofing and baking ready doughs. Prior to mixing components with water, content of contaminants to be removed is determined. Method further involves determining, on the basis of obtained measurements, required concentration of ozone which must be generated in ozonization column; sequentially supplying cleaned water into coarse cleaning unit and ozonization column where ozone is added into cleaned water, with ozone being used in concentration exceeding predetermined value by 0.0001 kg/cu.m; directing water through electric coagulation unit, filter with floating charge, and final cleaning unit, with following supplying of water for dough kneading. EFFECT: simplified method and improved organoleptical properties of bread. 3 cl, 1 dwg, 1 tbl, 3 ex

Description

 The invention relates to the field of food industry, in particular the production of flour products, and can be used in the production of bread and bakery products.

A known method of bread production (Kozmina N. Biochemistry of baking - M.: Food industry, 1971, pp. 394-398) [2], including kneading dough from flour, yeast, salt and pre-prepared water, fermenting dough, cutting, proofing and baking the obtained dough pieces. In the process of preparing the water, the source water is degassed by heating to 70-100 ^o C.

 A known method for the production of bread and bakery products (RU, patent 2025068, A 21 D 8/02, 1994) [1], including pre-treatment of water, kneading dough by mixing flour, prepared water, salt and yeast, fermenting dough, cutting, proofing and baking finished products, in order to improve the quality of finished products, reduce production costs and speed up the production process, water is deaerated, magnetized and carbonized to a carbon dioxide concentration of 0.7-0.8 g / l, magnetization is carried out at a field voltage of 100 - 150 kA / m, and when mixing the components of the first initially prepared is mixed with salt water, then introduced into the prepared solution of the remaining components provided formulation, wherein yeast is used in an amount of 0.8 - 1.2% by weight of the total flour in the dough.

 The disadvantage of both known technical solutions should be recognized as the absence of the influence of water treatment on its impurity composition of water, i.e. the content of organic substances and dissolved salts, which can slow down the development of yeast and, therefore, the test due to the influence of undesirable mineral and organic impurities in the water. In addition, the presence of a large amount of impurities such as chlorine or lignins in water leads to the appearance of a specific unpleasant taste and smell in the final product.

 The technical problem solved by the present invention is to develop a method for improving the quality of finished products.

 The technical result obtained by the implementation of the invention is to improve the organoleptic characteristics of bread.

To achieve the specified technical result, it is proposed to preliminarily determine the content of impurities in the water to be purified. Based on the measurements, the necessary ozone concentration is determined, which should be generated in the ozonation column. The purified water is fed to the coarse cleaning unit. Ozone is introduced into the water coarse from suspended particles and hydrocolloids in an ozonation column with a concentration exceeding 0.0001 kg / m ^{3 the} amount of ozone necessary to remove oxidizable impurities determined in the first stage. The destruction of pathogens, the destruction of microalgae, the oxidation of metal ions to higher oxidation states and the partial oxidation of organic compounds present in water. Water containing residual amounts of ozone from the ozonation column enters the electrocoagulation module, in which coagulation of colloidal organic compounds and metal hydroxides (mainly iron and aluminum) takes place. The presence of residual amounts of ozone enhances the coagulation process. When moving the purified water from the column to the filter with a floating charge, spontaneous decomposition of ozone occurs, and the water entering the specified filter practically does not contain ozone. This leads to the appearance of a consortium of microorganisms on a floating load, which is used activated carbon. The consortium can be artificially brought to a floating load or allocated during the installation. Floating loading almost completely delays coagulated organic and inorganic compounds. The water, practically purified from organic and inorganic contaminants, enters the finishing unit, in which mechanically and under the influence of a consortium of microorganisms located on the fine filter, the final isolation of insoluble and soluble impurities takes place to the level corresponding to drinking water. A UV reactor located at the outlet of the unit purifies water from the microorganisms that make up the consortium. Water purified in a similar way is mixed with yeast, flour, salt and other recipe ingredients, the dough is kept, chopped and set for proofing. After proofing, bread and / or bakery products are baked in ovens.

 With a decrease in the indicated amount of ozone, the impurities in water are under-treated, since not all impurities oxidized by ozone are determined in the analysis. This leads to a deterioration in the organoleptic characteristics of the resulting bread. When the specified amount of ozone is exceeded, the conditions for obtaining the test deteriorate due to the increased content of ozone and the product of its oxygen decomposition in the test. This results in bread with low organoleptic characteristics.

 For water purification, in particular, a device can be used (see drawing), containing a coarse cleaning unit 1, an ozonation column 2 with an ozone generator 3, an electrocoagulation unit 4, a floating loading filtration unit 5, a storage tank 6, a pump 7, the desalination unit 8, the fine filter unit 9 and the power module 10. The fine filter unit 9 contains a fine filter and a UV reactor. The power module 10 is electrically connected to a pump 7, an ozone generator 3, modules 4 and a UV reactor. As an electrocoagulation unit, it is preferable to use an electrolyzer with aluminum electrodes. As a power module, a diesel generator set or a power line can be used. It is preferable to use an electrolyzer and a UV reactor configured to change operating modes.

 The invention is as follows.

 The water entering the bakery was cleaned by the method described above.

 The table shows the water treatment data.

 When kneading the dough using the source water, the resulting bread and bakery products had a specific taste due to the high aluminum content and an odor due to the high chlorine content. In addition, the high content of chlorine and aluminum depressed the development of yeast cultures, which led to an increase in the consumption of yeast cultures and / or an increase in the duration of the fermentation of the dough.

 Using purified water, a dough was kneaded, on which the usual operations were carried out: fermentation, cutting, proofing and baking of finished billets. In the obtained bakery products, there were no extraneous, inherent in bread, smells, as well as changes in taste.

 The following are examples of the manufacture of various varieties of bread using water purified as described above.

1. To obtain the loaf "Russian" was mixed (with a flow rate of kg / min):
Wheat flour VS - 9.4
Water - 4.3
Yeast suspension - 10.8
Salt solution with a density of 1.18 - 0.62
Sugar solution with a density of 1.25 - 1.11
Vegetable oil - 0.27
The initial temperature of the semi-finished product was 30 ^o C at a humidity of 43%. The duration of fermentation was 3.8 hours at a final acidity of the semi-finished product, pH 3.8. With the weight of a piece of dough 0.5 kg, the proofing time was 50 minutes, and the baking time at 225 ^o C - 24 minutes.

2. To obtain bread "Darnitsky" shaped mixed (consumption kg / min):
Flour (60% peeled rye and 40% wheat 1 s.) - 14.2
Water - 2.5
Sourdough - 8.3
A solution of salt with a density of 1.18 - 0.99
The initial temperature of the semi-finished product was 31 ^o C with a humidity of 49%. The fermentation time was 1.8 hours with a final acidity of the semi-finished product of pH 8.3. With a piece of dough weight of 0.85 kg, the proofing time was 50 minutes, and the baking time at 175 ^o C was 60 minutes.

3. To obtain bread "Darnitsky" hearth mixed (consumption kg / min):
Flour (60% peeled rye and 40% wheat 1 s.) - 8.4
Water - 1.2
Sourdough - 4.1
Salt solution with a density of 1.18 - 0.49
The initial temperature of the semi-finished product was 33 ^o C with a humidity of 47%. The fermentation time was 1.3 hours at a final acidity of the semi-finished product, pH 7.9. With a piece of dough weight of 0.85 kg, the proofing time was 50 minutes, and the baking time at 175 ^o C was 45 minutes.

 The resulting bread had no extraneous tastes and odors, which improved its organoleptic characteristics.

Sources of information
1. RU, 2025068 C1, 12/30/1994.

 2. Kozmina N. "Biochemistry of bakery" - M.: Food industry, 1971, p. 394-398.

Claims (3)

1. Method for the production of bread, including pre-treatment of water, kneading dough by mixing flour, prepared water, salt and yeast, fermenting dough, cutting, proofing and baking finished blanks, characterized in that the content of the removed impurities in the water to be treated is previously determined, s Taking into account the measurements taken, the necessary concentration of ozone is determined, which should be generated in the ozonation column, the purified water is fed sequentially to the coarse purification unit, the ozonation column, in which ozone is introduced into the water to be purified with a concentration exceeding 0.0001 kg / m ³ previously determined, an electrocoagulation unit, a floating filter, a finishing unit.  2. The method according to claim 1, characterized in that after the filter with a floating charge, the water is placed in a storage tank.  3. The method according to claim 1, characterized in that they use a finishing unit containing a fine filter and a UV reactor located at the outlet of the unit.

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