RU2229809C2 - Method for producing of dough for "pytatelny" brea - Google Patents

Abstract

FIELD: food-processing industry, in particular, bakery. SUBSTANCE: method involves kneading dough from wheat flour, yeast, water, edible salt, and food additive; using inactive dried baker's yeast; inactivating yeast 2-3 hours before dough kneading process; adding edible salt to inactive yeast and leaving in room with environment temperature of 25-35 C; pouring resultant aqueous-salt mixture suspension into dough while kneading thereof. EFFECT: increased biological and nutritive value, improved quality of bread with crisp crust, golden crumb, uniform porosity and elasticity. 3 tbl, 2 ex

Description

The invention relates to the food industry, namely to the bakery, and can be used in the production of bread.

A known method for the production of bread dough, selected by the applicant as a prototype, comprising kneading dough from wheat flour, yeast, water, salt and a food additive. As a dietary supplement, whey paste is used pre-treated with a 7.5% solution of hydrogen peroxide and a 10% solution of ammonia. This treatment is carried out with the aim of clarifying the serum and neutralizing it from extraneous microflora. Whey paste allows you to create a balanced composition according to the mineral and amino acid composition, which provides favorable conditions for the vital activity of yeast cells. The use of whey paste increases the biological and nutritional value of bread (RF patent No. 2098965 from 11/27/95).

The main disadvantage of this invention is the use for the processing of whey paste hydrogen peroxide and ammonia, which are not food components, even if they are taken in small quantities specified by the standard. As a result, the use of these components in the production of bread is undesirable, since their use causes a decrease in the quality of baked bread. In addition, hydrogen peroxide quickly decomposes in the light, and ammonia is very volatile. Therefore, the process of preparing the test for this recipe is quite complicated.

The objective of the invention is to create a dough for baking bread with high biological and nutritional value, having high quality with a fairly simple composition of the dough.

The problem is solved as follows.

A method for the production of bread dough, including kneading dough from wheat flour, yeast, water, food salt and a food additive, according to the invention, inactivated dried Champion baker’s yeast is used as a food additive, which is inactivated 2-3 hours before the start of the dough by brewing dried Champion baker’s yeast with boiling water in a weight ratio of 1: 3, and then added salt to the inactivated dried Champion baker’s yeast and leave it indoors at an ambient temperature of 25- 35 ° C to obtain their water-salt suspension, which is poured during kneading.

Inactivation of dried yeast is the heat treatment of yeast with boiling water. Inactivated yeast does not participate in raising the dough, since when boiling with boiling water, the main function of the yeast as a baking powder is lost. Such yeast is a source of biologically active protein and B vitamins. The use of dried inactivated yeast leads to the creation of enriched bread with a pronounced general strengthening effect on the human body. It was experimentally established that it is the proposed method for the production of dough that provides high-quality bread with a crisp and golden crumb. The proposed method for making dough includes available components for baking bread with a simple recipe.

The above distinguishing features are new in comparison with the prototype, therefore, the invention meets the criterion of "novelty."

In the patent and scientific literature not found a similar method of manufacturing dough for baking bread. Therefore, this technical solution does not follow explicitly from the studied prior art and meets the criterion of "inventive step".

The proposed method for the production of bread dough is affordable and cheap, therefore, this dough can be manufactured industrially, that is, it meets the criterion of "industrial applicability".

The invention is illustrated by a description of the method of preparation of the dough for bread.

The ratio of parts of raw materials by weight per 100 kg of flour, see table 1.

Dough for bread "Nutritious" can be prepared by any method used for the production of wheat flour products of the 1st grade. The following is an example of preparing the “Nutritious” bread dough offered by the applicant company.

Dried baker's yeast Champion TU 9182-028-00371185-97 produced by OJSC Kurganozhzhi is inactivated before the start of the dough kneading.

To do this, in example 1, a measured amount of dried yeast is placed in an enamel bowl, brewed with boiling water in a ratio by weight of 1: 3. Then add all the prescribed salt, the edible salt, mix thoroughly and leave in the room for 2 hours at an ambient temperature of 35 ° C.

In example 2, also a measured amount of dried yeast is brewed with boiling water in a ratio by weight of 1: 3. Then add the entire amount of salt according to the recipe, mix thoroughly and leave it in the room for 3 hours at an ambient temperature of 25 ° C.

Inactivated yeast prepared in one way or another is ready for use as a nutritional supplement.

Preparation of the rest of the raw materials for commissioning is carried out in accordance with the "Collection of technological instructions for the production of bread and bakery products", M., 1989

The dough is prepared in any way. The pairwise method is also preferred on a large dense dough. Process parameters can be adjusted depending on the quality of raw materials and production conditions. When preparing the dough, pour water into the bowl, add the yeast and add the flour with stirring. Kneading the dough is carried out until a well mixed homogeneous mass is obtained. The mixed dough is left to ferment for 3.5-4.5 hours.

A water-salt suspension of dried inactivated baker's yeast, cooled to the required temperature (water temperature), is poured when kneading dough into a ready-made dough simultaneously with water. To the estimated volume of water (taking into account the water used to inactivate the dried yeast), another 0.75 l is added (for each kg of dried yeast - 0.5 l of water). Kneading dough lasts 8-12 minutes, depending on the design of the dough mixing machine.

The recipe and the mode of preparation of the test by coupled methods are shown in table 2.

The fermented dough is divided into pieces manually or on dough mixing machines, after which the dough pieces are placed in molds and sent to the proofing, the duration of which is 30-45 minutes, depending on the proofing conditions and the mass of the dough pieces.

Baking bread is carried out in baking ovens of any design and performance, providing sufficient moisture and temperature. The baking time is 49-50 minutes at a temperature of the baking chamber 215-250 ° C.

Physico-chemical indicators of bread quality are shown in table 3.

The content of the main food components and the energy value of 100 g of the finished product:

Proteins, g 7.1

Fats, g 1.0

Carbohydrates, g 41.9

B vitamins mg

including B ₁ 0.12-0.18

B ₂ 0.07-0.11

Energy value, kcal 209.

The minimum yield with flour moisture of 14.5% is 132%.

The proposed method for the production of bread dough provides good quality bread with a crisp, golden crumb, uniform porosity and elasticity. Bread has a pleasant taste and aroma. The nutritional value of bread is high due to the balanced ratio of proteins, fats, carbohydrates and B vitamins.

Claims (1)

A method for the production of bread dough, including kneading dough from wheat flour, yeast, water, salt and a food additive, characterized in that as a food additive, inactivated dried Champagne baking yeast is used, which is inactivated 2-3 hours before the start of the kneading dough by brewing dried Champion baker’s yeast with boiling water in a ratio by weight of 1: 3, and then added salt to the inactivated dried Champion baker’s yeast and leave it indoors at an ambient temperature of 25-35 ° С from the floor reading their water-salt suspension, which is poured during kneading.

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