RU2222947C2 - Method for obtaining of bakery products from flour including contaminants of grain damaged with corn bug - Google Patents

Abstract

FIELD: food-processing industry, in particular, baking industry and public catering. SUBSTANCE: method involves preparing complex additive by mixing components used in the following ratio, wt%: oxidizing improvers 0.2-30.0, acidity regulator 10.0-15.0, enzyme preparations with pentose and/or hemicellulase and/or glucosoxidase activities 20.0-30.0, emulsifying components 2.0-10.0, filler such as wheat or soya flour, or dry gluten, or sugar the balance; providing single-staged or double-staged dough preparing procedure by mixing flour, yeast, 1.6-2.0% of salt, 0.05-2.5% of complex additive by total weight of flour in dough, and other receipt components for obtaining of dough with moisture content not in the excess of 42%, temperature of dough of 24-28 C; fermenting dough for about 40 min; cutting dough; directing doughs for proofing and baking; during dough preparing procedure, additionally adding 10-20% of matured sponge dough or matured dough, 8-10% of lactic acid starter by total weight of flour. Complex additive (part of it) is introduced during preparing of sponge dough and remaining part is introduced at dough kneading stage. EFFECT: increased bulkiness, improved form stability, elasticity of crumb, improved appearance of crust and crumb porosity structure, improved keeping of bakery product in fresh state. 5 cl, 1 tbl

Description

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

 A known method of making bread from wheat flour using succinic acid (RF Patent 2104646, A 21 D 8/02, 1998), which includes adding dough as an oxidizing agent to improve the oxidative action of succinic acid.

 The disadvantage of this method is that it does not improve the quality of bread from flour with reduced baking properties, including ground with an admixture of grain affected by a bug bug.

Known intensive ("cold") technology for the production of bakery products, which provides for single-phase preparation of dough without a fermentation stage, intensive kneading at a low temperature (26-28 ^o C), the use of an increased amount of 3-4% yeast (by weight of flour) with high maltase activity, the introduction of complex baking improvers (R.V. Kuzminsky, I.P. Petrash, A.I. Strebykina. Collection of materials on the technology and assortment of bakery production, VNIIHP, M., 1992).

 However, this method, providing a certain level of improvement in the quality of bread, does not fully contribute to increasing the volume, shape stability of bread, crumb compressibility and keeping products fresh from flour, ground with an admixture of grain damaged by a bug bug.

The closest to the claimed method according to the technical nature and the achieved result is a method of obtaining bread (VNIIKhP, "Technological instructions for the production of bakery products, Moscow, Food industry, 1973), involving the use of potassium bromate 0.001-0.004% or 0.1% phosphoric acid by weight of flour. The dough is prepared in a single-phase or two-phase method, which involves mixing flour, water, pressed yeast, salt and other recipe components, fermenting the dough, cutting, proofing and baking, while it is recommended to increase the number of pressed yeast by 50% compared to ordinary, the amount of salt by 15- 25%, reduce the temperature of the dough or dough and ferment at a temperature not higher than 27-28 ^o C, reduce the humidity of the dough by 2-3%, dough by 1% against the set, reduce the duration of the fermentation of the dough, proofing the dough pieces with shorten to the minimum possible.

 In order to increase the volume of products, it is recommended to use liquid yeast or a mixed culture of various yeast races.

 The disadvantage of this method is the use of potassium bromate (E 924a, GOST 4457-74), which is currently prohibited for the food industry in Europe, Canada, Japan, Russia due to the carcinogenic effect of this food additive. For the same reason, since 1995, the World Health Organization does not recommend using it as a baking improver of oxidizing action.

 Using only the indicated parameters of this technological process, even in combination with phosphoric acid, does not provide sufficient specific volume and shape stability, uniform porosity and elasticity of the crumb, a smooth, crack-free upper crust, besides the crumb crumbles quickly during storage.

 The technical result achieved by using the inventive method is to increase the volume, shape stability, elasticity of the crumb and improve the appearance of the upper crust and structure of the porosity of the crumb, increase the duration of the storage of products in fresh form.

The specified technical result is achieved by the fact that in the method for the production of bakery products from flour, ground with an admixture of grain damaged by a bug bug, involving the use of a baking improver, including the preparation of dough in a single-phase or two-phase method and by mixing flour, yeast, sodium chloride, water and other components provided by the recipe, fermentation of the dough, its cutting, proofing of the obtained dough pieces and baking, characterized in that as a baking improver use a complex additive in an amount of 0.05-2.5% (of the total mass of flour), which includes (wt.%): oxidative improvers 0.2-30.0; acidity regulator 10.0-15.0; enzyme preparations with pentosanase and / or hemicellulase activity of 20.0-30.0; the rest is filler, while water is added in an amount that ensures dough moisture not more than 42%, salt is used in an amount of 1.6 to 2.0% by weight of flour in the dough, the dough is kneaded with a temperature of 24 to 28 ^o C, and its fermentation carried out for no more than 40 minutes

 In addition, when preparing the dough, you can introduce 10-20% ripe dough or ripe dough or lactic acid starter in an amount of 8-10% of the total weight of the flour, and when preparing the dough by the dough method, part of the complex additive in the preparation of dough, and the remainder during kneading test.

 Perhaps an additional introduction to the complex additive components with emulsifying ability, while the ingredients are taken in the following ratio (wt.%): Oxidative improvers 0.2-30.0; acidity regulator 10.0-15.0; enzyme preparations with pentosanase and / or hemicellulase activity and / or glucose oxidase activity of 20.0-30.0; a component with an emulsifying ability of 2.0-10.0 and a filler - the rest.

 In this case, emulsifiers E 481 (sodium lactylates) or E 482 (calcium lactylates), or E483 (stearoyl tartrates) can be used as an emulsifying component.

 Specified in the claims in claims 1-5 technological methods in combination with the use of a complex additive and the additional introduction of ripe dough, ripe dough or lactic acid starter culture help to reduce pH and reduce the activity of proteolytic and amylolytic enzymes of flour, ensure the formation of optimal physical properties of the dough (increase its gas-holding ability, improve elastic -elastic properties), the proportion of high molecular weight fractions of gluten proteins, increase the ability of the test to cut and stability at the final asstoyke dough pieces, which causes an increase of the specific volume of bread products formstability hearth (H: D) forming a uniform elastic crumb porosity, smooth, without cracks top cover, reducing friability during storage the crumb of bread.

 At the same time, the necessary level of technological efficiency of the method, depending on the quality of the flour (gluten content from 18 to 35%, index IDK from 75 to 120 units of the device) can be achieved by choosing the technological parameters, amount and composition of the complex additives specified in paragraph .1, 2, 3, 4, 5 of the claims.

 The method is as follows.

 The components of the complex additive are mixed with a filler, which is used wheat flour or soybean, or dry gluten, or sugar. Then, bakery products are prepared from wheat flour produced with an admixture of grain damaged by a bug, using a single-phase or two-phase method of dough preparation and with the introduction of 0.05-2.5% complex additives by mixing flour, yeast, sodium chloride, water and other components provided by the recipe.

 After fermentation, the dough is cut, proofed dough pieces and pastries.

 The possibility of implementing the method is illustrated by the following examples, but is not limited to.

 Example 1. A method for the production of bread from wheat flour of the highest grade, ground with an admixture of grain damaged by a bug-bug, involving the preparation of dough in a single-phase method.

 A complex additive is prepared by mixing an oxidizing improver consisting of ascorbic acid 15.0 kg (15.0 wt.%) And modified starch 15.0 kg (15.0 wt.%), An acidity regulator (calcium phosphate) 15.0 kg (15.0 wt.%), enzyme preparations with pentosanase activity, hemicellulase activity 30.0 kg (30.0 wt.%), wheat flour 25.0 kg (25.0 wt.%) is used as a filler.

Knead the dough from 100 kg of flour, 3.5 kg of pressed yeast, 2.0 kg (2% by weight of flour) salt and 2.5 kg (2.5%) of the complex additive and water, which are added in an amount that ensures the humidity of the dough 42% The temperature of the test after kneading is 28 ^o C.

 After kneading, the dough is fermented for 40 minutes, then divided into pieces, rounded and placed in baking molds, which are sent to the final proofing. Proofing is carried out until ready. Then the molds are placed in an oven and bread is baked.

 Using the method provides improved quality of bread compared to the prototype, the indicators are presented in the table.

 Example 2. A method for the production of bread from wheat flour of the highest grade, ground with an admixture of grain damaged by a bug-bug, involving the preparation of the dough in a two-phase way.

 A complex additive is prepared by mixing an oxidizing improver (ammonium persulfate 0.07 kg (0.07 wt.%) Glucose oxidase 0.05 kg (0.05 wt.%), Acidity regulator (calcium lactate) 10.0 kg (10, 0 wt.%), Enzyme preparations with pentosanase, hemicellulase activity of 20.0 kg (20.0 wt.%), Wheat flour 69.0 kg (69.0 wt.%) Is used as a filler.

Knead the dough of 75 kg (75% of its total amount in the dough) of flour, 1.5 kg of pressed yeast and water. The dough is left to ferment for 180 minutes. Then knead the dough from the fermented dough, 25 kg of flour, 1.6 kg (1.6%) of salt, 0.05 kg (0.05%) of the complex additive and the remaining amount of water, providing a humidity of 40% of the dough. The temperature of the test is 24 ^o C, the duration of the fermentation is 20 minutes

 The fermented dough is divided into pieces, rounded, sent for preliminary proofing for 10 minutes, then molded, placed on sheets and sent to the final proofing and baking.

 Using the method provides improved quality of bread compared to the prototype, the indicators are presented in the table.

 Example 3

The method is carried out as in example 1, only when preparing a complex additive, an emulsifying component is additionally introduced, which is used sodium lactylate in an amount of 10 kg (10.0 wt.%), Soy flour in an amount of 15 kg is used as a filler (15 , 0 wt.%). When mixing the dough, add 2.0 kg (2.0%) of fat, 1.0 kg (1.0%) of granulated sugar. Humidity test 40%. The duration of the fermentation is 20 minutes, the temperature of the test after kneading 24 ^o C.

 Using the method provides improved quality of bread compared to the prototype, the indicators are presented in the table.

 Example 4

The method is carried out as in example 2, only when preparing a complex additive, the oxidative improver consists of glucose oxidase 0.05 kg (0.05 wt.%) And modified starch 29.95 kg (29.95 wt.%), Acidity regulator (lactate calcium) 10.0 kg (10.0 wt.%), enzyme preparations with pentosanase, hemicellulase activity 20.0 kg (20.0 wt.%), wheat flour 40.0 kg (40.0 wt. .%) and when mixing the dough, an additional 8.0% of lactic acid starter is added. Humidity test 40%. The temperature of the test after kneading is 24 ^o C, the duration of the fermentation is 20 minutes

 Using the method provides improved quality of bread compared to the prototype, the indicators are presented in the table.

 Example 5

The method is carried out as in example 1, only flour of the first grade is used and citric acid in the amount of 15.0 kg (15 wt.%) Is used as an acidity regulator, in addition, when kneading dough, 10% ripe dough is introduced. The dough is prepared with a moisture content of 42%, a temperature of 24 ^o C.

 Using the method provides improved quality of bread compared to the prototype, the indicators are presented in the table.

 Example 6

 The method is carried out as in example 2, only for the preparation of dough, second-grade flour is used in an amount of 50 kg (50.0%), 1.0 kg (1.0%) of pressed baking yeast, (0.3%) sodium chloride and additionally 8.0 kg (8.0%) of ripe dough are added to the dough.

When mixing the dough, add the remaining 50.0 kg (50%) of flour, 1.5 kg (1.5%) of table salt, 0.05 kg (0.05%) of a complex additive, in the composition of which, as an oxidizing agent, azodicarbonamide 0.2 kg (0.2 wt.%), acidity regulator (calcium lactate) 10.0 kg (10.0 wt.%), enzyme preparations with pentosanase, hemicellulase activity 20.0 kg (20.0 wt. %), and as a filler used wheat flour 69.8 kg (69.8 wt.%), 0.5 kg (0.5 wt.%) vegetable oil, 0.2 kg (0.2%) sugar sand, 0.5 kg (0.5%) of compressed yeast. The temperature of the test after kneading is 26 ^o C. The duration of the fermentation of the test is 10 minutes, the humidity of the test is 40.0%.

 Using the method provides improved quality of bread compared to the prototype, the indicators are presented in the table.

 Example 7

The method is carried out as in example 2, only a complex additive is used in an amount of 2.5 kg (2.5%), part of it in an amount of 1.25 kg (1.25%) is introduced during kneading, and the remaining part is 1.25 kg (1.25%) is added during the kneading of the dough, calcium phosphate 15.0 kg (15.0 wt.%) Is used as an acidity regulator, 64.88 kg (64.88 wt.%) Wheat flour is used as a filler. The dough is kneaded with a humidity of 41%, a temperature of 24 ^o C, the fermentation of the dough is carried out for 20 minutes

 Using the method provides improved quality of bread compared to the prototype, the indicators are presented in the table.

 Example 8

The method is carried out as in example 3, only in a complex additive include an enzyme preparation with pentosanase activity. The dough is kneaded with a moisture content of 42%, a temperature of 28 ^o C, fermentation is carried out for 30 minutes

 Using the method provides improved quality of bread compared to the prototype, the indicators are presented in the table.

Claims (5)

1. A method of manufacturing bakery products from wheat flour, ground with an admixture of grain damaged by a bug bug, involving the use of a baking improver, comprising preparing a dough in a single-phase or two-phase way by mixing flour, yeast, sodium chloride, water and other components provided for in the recipe, fermentation dough, its cutting, proofing of dough pieces and baking products, characterized in that as a baking improver use a complex additive in an amount of 0.05-2, 5% of the total mass of flour, including, wt.%: Oxidizing improvers 0.2-30.0 Acidity Regulator 10.0-15.0 Enzyme preparations with pentosanase and / or hemicellulase and / or glucose oxidase activity 20.0-30.0 Filler Else water is added in an amount providing dough moisture of not more than 42%, salt is used in an amount of 1.6-2.0% by weight of flour in the dough, while the dough is kneaded at a temperature of 24-28 ° C, and it is fermented for no more 40 min 2. The method according to claim 1, characterized in that when preparing the dough, they additionally introduce ripe dough or ripe dough in an amount of 10-20% or lactic starter cultures in an amount of 8-10% of the total amount of flour. 3. The method according to claim 2, characterized in that part of the complex additives is introduced during the preparation of the dough, and the remaining part when mixing the dough. 4. The method according to one of claims 1 to 3, characterized in that the components with emulsifying ability are additionally added to the complex additive, the ingredients being taken in the following ratio, wt.%: Oxidizing improvers 0.2-30.0 Acidity Regulator 10.0-15.0 Enzyme preparations with pentosanase and / or hemicellulase and / or glucose oxidase activity 20.0-30.0 Component with emulsifying ability 2.0-10.0 Filler Else 5. The method according to claim 4, characterized in that emulsifiers E481 (sodium lactylates), or E482 (calcium lactylates), or E483 (stearoyltartrate) are used as emulsifying component.

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