RU2195113C1 - Method of preparing bakery product - Google Patents

Abstract

FIELD: baking industry. SUBSTANCE: before baking, product is molded by twisting light and dark dough pieces. For each dough piece, dough is prepared from wheat flour, sugar, salt, yeast, vanillin, margarine and water. Dough for more dark dough piece additionally includes flour from roasted and popped amaranth seeds. EFFECT: dietetic and specific organoleptic properties not characterized for products of given group. 1 tbl

Description

 The invention relates to the technology of the baking industry.

 A known method of producing a bakery product, involving the preparation of dough containing wheat flour, sugar, salt, fats, yeast and water in a predetermined ratio, cutting, proofing, molding and baking (Military food. Ed. Isaenko I.D. - M .: Military Publishing House of the Ministry of Defense of the USSR, 1977, p. 205-207).

 The technical result of the invention is the expansion of the range of bakery products by creating a new product with specific organoleptic properties.

This result is achieved by the fact that in the method of manufacturing a bakery product, comprising preparing a dough containing wheat flour, sugar, salt, fats, yeast and water, cutting, proofing, molding and baking, according to the invention, molding is carried out by twisting at least two blanks, each of which is additionally added with vanillin in the dough, margarine is used as fat, and flour from the fried and blast is additionally added to the dough of one of the blanks to make it darker amaranth seeds, while the dough is prepared with the following ratio of components by weight with an accuracy of ± 5%:
for light workpiece:
premium wheat flour - 100
salt - 1
pressed baker's yeast - 4
sugar - 20
margarine - 12
vanillin - 0.04
water - to a moisture content of 35%
for dark workpiece:
premium wheat flour - 100
salt - 1
pressed baker's yeast - 4
sugar - 20
margarine - 12
vanillin - 0.04
flour from fried blasted amaranth seeds - 2.5
water - to a moisture content of 35%
This allows you to get a new bakery product with specific organoleptic properties that are not characteristic of known products of this group.

 The method is implemented as follows.

After preparing the components according to the generally accepted technology, two types of dough are prepared from the listed components in an unpaired manner. Kneading the test is carried out in standard dough mixing machines, for example brand A2-HTB yali RZ-KhTI, with a batch duration of 10-15 minutes. At the initial temperature of the test 28-29 ^o With the duration of its fermentation is 20-40 minutes, and the final acidity reaches 2.5-3 ^o T. Ready dough is divided into pieces, for example on a dough divider brand A2-XT1-N, and then round them , for example, on a rounding device of brand T1-XTN or brand XTO. After rounding, the preforms undergo preliminary proofing for 5-7 minutes, after which the light and dark dough preforms are folded one by one and sent for twisting to the rolling machine, where they are shaped like a loaf, and 3-5 oblique cuts are made. The preforms thus formed are laid on greased sheets and sent for final proofing lasting 60-90 minutes at a temperature in the proofing chamber of 35-40 ^{° C.} and a relative humidity of 75-80%. Spaced products are placed in an oven, for example, BN-25. When the temperature in this furnace in the zones of 180-200 ^o C; 200-220 ^o C; 180-200 ^o With, respectively, the baking time is 30-35 minutes.

 Thus obtained product has the organoleptic properties shown in the table.

 Thus, the proposed method allows to obtain a new bakery product with specific organoleptic properties that are not characteristic of known products of this group.

Claims (1)

A method of manufacturing a bakery product, comprising preparing a dough containing wheat flour, sugar, salt, fats, yeast and water, cutting, proofing, molding and baking, characterized in that the molding is carried out by twisting at least two blanks, to obtain each of which vanillin is additionally added to the dough, margarine is used as fat, and flour from fried and exploded amaranth seeds is additionally added to the dough of one of the blanks to make it darker, while the dough tovyat in the following ratio by weight with an accuracy of ± 5%:
For light workpieces:
Premium wheat flour - 100
Salt - 1
Pressed baker's yeast - 4
Sugar - 20
Margarine - 12
Vanillin - 0.04
Water - To humidity 35%
For a dark workpiece:
Premium wheat flour - 100
Salt - 1
Pressed baker's yeast - 4
Sugar - 20
Margarine - 12
Vanillin - 0.04
Flour from fried and exploded amaranth seeds - 2.5
Water - To humidity 35%

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