RU2183063C2 - Method for obtaining wheat dough - Google Patents

Abstract

FIELD: baking industry. SUBSTANCE: method involves crushing grain in roll mill; wetting in wetting tank till swelling of grain components and grinding; producing starch-gluten suspension by repeatedly directing aqueous-grain mixture through centrifugal or vortex pump via closed loop to provide for separation of coat from endosperm, with mentioned suspension containing coat particles; separating coat particles by directing suspension through drum-type flow sieve; directing aqueous starch-gluten suspension into auger-type settling centrifuge and discharging coat particles into tailing vessel; separating portion of starch from starch-gluten suspension in low-speed mode operation (200-300 rev/min) of auger-type settling centrifuge; removing excessive water in high-speed operation mode (1,300-1,500 rev/min) of the same centrifuge; condensing suspension to moisture content of 35-40% with starch to gluten ratio of (7-7.7)-3-2.3); kneading dough while introducing components prescribed by receipt. Method allows expenses for producing dough to be reduced by using low-grade grain instead of flour as basic raw material, since price of flour is 80-90% higher than that of grain. Also, method allows high-quality dough with adjustable gluten content to be obtained. EFFECT: simplified method and improved quality of product. 1 dwg, 1 tbl

Description

 The invention relates to the baking and confectionery industry and can be used to obtain dough directly from grain for the subsequent production of bakery or confectionery.

 A known method, including the preparation of dough from wheat flour in a double or steamless method / 1 /, which consists in the fact that a certain amount of flour is kneaded with other components, based on the formulation of the prepared products.

 The disadvantage of this method is the low profitability of the production of bakery or flour confectionery products and the limited possibilities of expanding the range of products, due to the high cost of flour.

 A known method, including the preparation of dough directly from grain with the addition of up to 30% first grade flour / 2 /, involves soaking the grain for 24 hours and grinding it in a dispersing machine to obtain a test mass, to which up to 30% wheat flour of the first grade and the necessary prescription ingredients.

 The disadvantage of this method is the rapid staling, poor presentation and specific taste indices that reduce the competitiveness of products.

 Closest to the technical nature of the present invention is a method of separation of wheat into ingredients, which consists in the fact that during the deep processing of wheat into ingredients, the grain is soaked for 24 hours, subjected to multistage grinding, getting a starch-gluten suspension with particles of shells that are removed on drum jet screens after each grinding stage. Then, after a series of intermediate operations, the suspension is divided into starch and gluten suspensions and wet starch and gluten are isolated from them by centrifugation, which are then dried and ground / 3 /.

 However, the significant dimensions of the equipment, large production areas and energy costs, possible souring of grain during the soaking process and, as a result, low profitability of production require technologically justified simplification in the production of bread.

 The problem to which the invention is directed, is to reduce costs and obtain high-quality wheat dough directly from grain.

 This is achieved by the fact that the grain in the known method, namely, that the grain is flattened, soaked, subjected to grinding, thereby obtaining a starch-gluten suspension with shell particles, which are then removed on a drum jet sieve, and the dough is kneaded on the resulting suspension with making in it of the ingredients provided for in the recipe, the starch-gluten suspension is adjusted to the ratio of the mass concentrations of starch and gluten (7-7.3) before feeding it to knead the dough: (3-2.3) by separating part of the starch from it screw sedimentation centrifuge and thicken by separating excess water from it in the same centrifuge to a moisture content of suspension of 35 ... 40%.

 The invention is illustrated by the drawing, which shows the technological scheme of obtaining the test mass, including a mill roll machine 1, a lock tub 2, a centrifugal or vortex type pump 3, a drum jet sieve 4, a screw sedimentation centrifuge 5, pipeline 6, valves 7, 8, 9 , 10.

 The method is as follows.

 Wheat grain with a mass equal to the daily needs of the processing enterprise is flattened on a mill roll machine 1 and soaked in lock tanks 2. To remove solid inclusions and water-soluble impurities, the grain is pre-washed with running water. After soaking, the water-grain mixture through a centrifugal or vortex type pump 3 is repeatedly pumped in a closed circuit from the lock tub 2 into it until the shells are completely separated from the endosperm. Then, by passing through a drum jet sieve 4, the starch-gluten suspension is sent to a screw sedimentation centrifuge 5 through a pipe 6 with open valve 7 and closed valves 8, 9, 10. Shells leaving the drum jet sieve 4 are sent to waste. In a screw sedimentation centrifuge 5 operating in a two-speed mode (200 ... 300 rpm and 1300 ... 1500 rpm), a part of starch is isolated from the starch-gluten suspension in the low-speed mode to increase the gluten concentration in it. In this case, the suspension itself is sent back to the locker 2, which in this case serves as a drive. In high-speed mode, excess water is separated, receiving a starch-gluten mass with a moisture content of 35. ..40% with a gluten content of up to 30%. Next, water, salt, sugar and other ingredients necessary for the recipe are introduced into the starch-gluten mass, and during the kneading process the dough is formed.

 By controlling the rotation speed of the screw sedimentation centrifuge in a low-speed mode of operation and (or) the amount of starch-gluten suspension passed through it in this mode, the amount of starch to be separated or the gluten content in the resulting test are changed. By changing the fineness of the sieve cells in the drum jet sieve, the bran content in it is regulated. The moisture content of the starch-gluten mass (dough) at the outlet of the screw sedimentation centrifuge is controlled by the rotational speed of its rotor or by controlling the total amount of separated water in a high-speed mode of operation. In the latter case, the process is stopped when the estimated amount of separated water is reached.

 An example implementation of the method.

 Wheat grain was washed in the castle tub with running water. In this case, the water flow rate was 2 l / min. The operation lasted for 30 minutes, which ensured the removal of water-soluble impurities and solids without acidification of the grain.

 Then, the grain was crushed on roller mill machines with an effort that provides cracking of the grain without grinding it.

Flattened grains were soaked in a 0.7 m ³ vat for three hours. To obtain a water-grain mixture, freely circulating through the pipeline with full swelling of the grain components, the optimal water flow rate was 1 l / kg.

 After soaking, the water-grain mixture was pumped through the pipeline through a centrifugal pump back to the lock vat until the shells and the embryo were completely separated from the endosperm. During this operation, which lasted 30 minutes, a starch-gluten suspension with particles of shells and the embryo was obtained.

 Next, the resulting suspension was sent through a centrifugal pump to a drum jet sieve, the rotation frequency of which was 2750 rpm. Purified from the shells and the embryo, the suspension was sent by passage to a screw sedimentation centrifuge with a rotation frequency of: according to the first experiment, 200 rpm; in the second - 1350 rpm. In the first experiment, an increase in the content of the protein fraction was made due to the centrifugal separation of part of the starch, and in the second, a test mass was obtained immediately. The suspension with a high content of the protein fraction (according to the first experiment) was sent from the screw sedimentation centrifuge back to the lock tub until the calculated amount of starch was separated, which ensured the specified gluten content in the dough. After that, the rotational speed of the screw sedimentation centrifuge was increased to 1300 rpm to obtain a test mass with a high content of gluten.

 By adding yeast, salt, sugar and vegetable oil to the test mass, a baking dough was prepared during the batch, from which bread was baked after fermentation and proofing.

 At the same time, the first grade flour was obtained from the used grain, which was used to prepare control samples of baking dough and bread.

 The values of the parameters given in the table correspond to the examples of the method implemented by us, and their values are included in the intervals indicated in the formula.

 This method allows to reduce the cost of obtaining dough in processing industries by using grain as the main raw material, rather than flour, the cost of which is 80-90% higher than the cost of grain; get high-quality dough with a high and adjustable gluten content when using low-grade grain.

Sources of information
1. Skurikhin I.M., Nechaev A.P. Everything about food from the point of view of a chemist: Reference publication, Moscow: Higher school, 1991, pp. 103-108.

 2. Magazine International: Information on starch production, - Published by Westfalia separator AG, Edition 4, 3-4 papers.

 3. Grain Bread "Tone". Specifications TU 428K-A008-001-91.

Claims (1)

 A method of obtaining wheat dough, which consists in the fact that the grain is flattened, soaked, and subjected to grinding, thereby obtaining a starch-gluten suspension with shell particles, which are then removed on a drum jet sieve, and the dough is kneaded on the resulting suspension with the ingredients provided for in it recipe, characterized in that the starch-gluten suspension before serving for kneading the dough is adjusted to the ratio of the mass concentration of starch and gluten (7-7.3): (3-2.3) by separating part of the collapse from it small in a screw sedimentation centrifuge and thicken by separating excess water from it in the same centrifuge to a moisture content of suspension of 35-40%.

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