RU2176453C1 - Method of preparing bakery products - Google Patents

Abstract

FIELD: baking industry. SUBSTANCE: method includes preparation of sponge dough, dough kneading and making up, its proofing and baking. For acceleration of bread baking and improvement of quality of bakery products, water is fed in sponge dough for its kneading. It is treated up to pH = 5.2±0.2 and pH = 3.9±0.3 and saturated with oxygen up to 25±5 mg/l. EFFECT: acceleration of bread baking speed; increased quality and food value of bakery products. 4 cl, 1 tbl

Description

 The invention relates to the food industry, namely to the bakery.

 A known method for the production of bakery products, involving kneading dough from flour, yeast, salt, fat, sugar and water, fermenting dough, cutting and proofing dough pieces on natural water in thermodynamic equilibrium and containing ~ (4.0 ± 0.5 ) mg / l of dissolved oxygen. Skurikhin I.M. and others. All about food from the point of view of a chemist. M .: Higher school, 1991, p. 106-110.

A known method for the production of bakery products, involving kneading dough from flour, yeast, salt, fat, sugar and water, fermenting the dough, cutting and proofing the dough pieces, which includes pre-treatment of water with a constant current density of 0.01-103.0 A / m ² with preliminary and subsequent treatment with a magnetic field of 0.02-105 A / m (patent RU 2030871 C1).

 A known method for the production of bread and bakery products, providing magnetization of water, kneading dough by mixing flour, prepared water, salt and yeast, its fermentation, cutting, proofing and baking, including deaeration before magnetizing water, and after magnetizing a magnetic field 100-150 kA / m carbonization to a concentration of 0.7-0.8 g / l (patent RU 2025068 C1).

 A significant drawback of these methods is that the technology uses anaerobic fermentation in dough and maturation of the test with the release of alcohol and carbon dioxide in the process of fermentation products, in which some of the products are lost.

 The technical result, the achievement of which the invention is directed, is to accelerate the baking process, improving the quality and nutritional value of bakery products.

 This problem is solved due to the fact that water is used in the preparation technology for yeast-yeast bread, which is pre-processed to the optimum pH value of 5.2 ± 0.2, to revitalize yeast and dough, and for kneading dough - pH 3.9 ± 0 , 3, while water is simultaneously saturated with dissolved oxygen to the parameter (25 ± 5) mg / l. Then yeast yeast is prepared from wheat flour, water and yeast. On the finished yeast yeast, knead the dough from wheat flour, water, yeast, salt, fat and sugar, leave it to ferment, cut the dough pieces, proof, and bake.

 Before processing the water, it is necessary to add 0.05-0.1% sodium chloride NaCl, while the treated water should be served no later than two hours after its preparation.

 To improve the quality of the test, it is crushed during fermentation.

 An example of the preparation of wheat bread according to the recipe: 10 kg of flour; 7.0 l of water, 0.3 kg of pressed yeast, 150 g of salt, 300 g of fat, 300 g of sugar.

Take prepared water in an amount of 1.4 l (20% of the total volume) with pH 5.2 and oxygenated to 25 mg / l, add all yeast 0.3 kg, flour 100 g (1%) and knead 3 min Set the prepared yeast in the proofing at 29 ^o C for 5 minutes

 Prepared water with pH parameters of 3.9 and oxygenated to 25 mg / L is added to the rest of the flour, then leaven (brisk yeast) and other components according to the recipe. Mix the dough (dough) for 8 minutes and send for maturation in a proofing for 60 minutes and subsequent cutting. The dough pieces are proofed for 60 minutes and baked for 30 minutes in the oven.

 Technological parameters and priek according to new technology are given in the table.

 Water parameters pH 5.2 ± 0.2 correspond to the optimal conditions for the development of yeast cells and the work of enzymes of the amylase group for the breakdown of starch. Gluten, contained in flour, glues light crumbling grains of flour into a large soft lump. The dishes are placed in a warm place with an optimum temperature for the development of yeast and corresponding to the lowest heat capacity of water. During dough fermentation, the components of the flour undergo enzymatic hydrolysis. Flour contains 55-70% of starch (polysaccharide), which is broken down by the enzymes of the amylase group to monosugars, i.e. glucose and fructose.

 It is known that, depending on the oxygen content, yeast can either “breathe” (aerobic fermentation) or “ferment” (anaerobic fermentation). During anaerobic fermentation, they break down sugars to alcohol and carbon dioxide. Moreover, they produce less energy than aerobic fermentation. In the latter case, they multiply 20 times faster.

 To get alcohol or to loosen the dough for bread with carbon dioxide bubbles, a dough with yeast creates to a certain extent an “emergency” situation with a lack of oxygen, and alcohol anaerobic fermentation takes place. But if large masses of yeast are required, then oxygen is even injected in an additional amount into the nutrient solution. Thus, saturating the medium with oxygen, it is possible to accelerate the maturation process of the sponge, reduce glucose loss and increase the heat. At the same time, the nutritional value of bread increases due to a more complete breakdown of the flour composition into easily digestible components: glucose, fructose, amino acids.

 Kneading the flour with water with parameters of pH 3.9 ± 0.3, saturated with oxygen up to 25 mg / l, provides optimal conditions for the work of protease group enzymes to break down proteins. In this case, protein substances and starch swell in the flour in the form of dry gels. Water binds to the protein of flour due to both adsorption and capillary forces, forming a colloidal aggregate - gluten. Starch contained in flour binds water through adsorption forces. Ripening dough is periodically mixed. Kneading a dough is obtaining a homogeneous mass from flour, dough, water, salt and other components.

 In the test, alcohol and carbon dioxide accumulate, inhibiting the further development of yeast. To avoid this and provide good conditions for the development of yeast, the dough is crushed during fermentation. At the same time, gluten films stick together and form a new structure - a small-spongy gluten-free frame. Due to this, the crumb of the baked products acquires uniform porosity. The use of this technology reduces the ripening time of the test (see table).

 Ripe dough is sent to the molding of products, and the products are placed in a heating cabinet for ripening. After that, the products are placed in the oven for baking. Baked products are removed from the oven, sprayed with water and set to cool.

Claims (4)

 1. Method for the production of bakery products, which prepare a dough consisting of flour, yeast, sugar and water, knead the dough with flour and water, cut the dough and bake it, baking, characterized in that the water is pre-processed for dough to pH 5.2 ± 0.2, and for kneading dough - up to pH 3.9 ± 0.3 with simultaneous saturation of water with oxygen up to (25 ± 5) mg / l.  2. The method according to claim 1, characterized in that 0.05-0.1% sodium chloride is added to the water before treatment.  3. The method according to claim 1 or 2, characterized in that the treated water is supplied no later than 2 hours after its preparation.  4. The method according to any one of claims 1 to 3, characterized in that the dough is crushed during fermentation.

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