RU2243663C1 - Method for producing of loaf - Google Patents

Abstract

FIELD: food-processing industry, in particular, baking industry.

SUBSTANCE: method involves kneading dough from wheat flour, compressed yeast, salt, sugar, fatty product, and water; fermenting and dressing dough; proofing and baking doughs. Fatty product is beef flesh used in an amount of 13-15% by weight of flour. Compressed yeast is used in an amount of 3.5-4.5% by weight of flour.

EFFECT: increased biological value of ready products from wheat flour, wider range of products and utilization of meat industry by-product, such as beef flesh.

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Description

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

The closest in technical essence and the achieved effect is a method of preparing a diced wheat flour loaf, including kneading dough from wheat flour, pressed yeast, salt, sugar, margarine and water, fermenting, cutting, proofing and baking (Collection of technological instructions for the production of bakery products. M. Preiskurantizdat, 1989. - S.228-232).

The main disadvantage of the prototype is the low biological value.

The objective of the invention is to improve the biological value of products from wheat flour, expanding the range of products, as well as the disposal of a by-product of the meat processing industry - beef meat.

The technical problem is achieved in that in a method for preparing a loaf, including kneading dough from wheat flour, pressed yeast, salt, sugar, a fat product and water, fermenting, cutting, proofing dough pieces and baking them, the new is that when kneading dough pressed yeast contribute in an amount of 3.5-4.5% by weight of flour, and as a fatty product use beef mezdra in an amount of 13-15% by weight of flour.

The technical result consists in improving the biological value of finished products from wheat flour, expanding their assortment and disposing of a by-product of the meat processing industry - beef meat.

Beef Mezdra is obtained by treating golels after zoling and dehairing the skins. Depending on the type of product, 20-30% of mezra is obtained from the fresh mass of processed raw materials. Mezdra contains mainly connective tissue of the baktarmany side of the skin. From the point of view of further processing, such a mezra is the least valuable. More valuable is a hand or split mezra, which is obtained by trimming a knee and doubling and contains cut edges of the skin, pieces of a dense and thin back. 5-10% of these types of Mezra are calculated per pair of skins. The most characteristic components of Mezra are specific protein substances, mainly structural proteins - scleroproteins: collagen, elastin, reticulin. Mezdra, sent for the production of animal feed, contains (% in SV): protein - 25-50; fat - 40-70; ash - 6-8 (Issues of improving the quality and rational use of raw materials of animal origin and animal products. - M: MVA, 1988. - 140 p.). The use of beef meat bread in baking will increase the biological value of finished products, increase their assortment, and also utilize a by-product of the meat processing industry.

The method of preparation of the loaf is as follows. Wheat flour is mixed with yeast, edible salt, sugar, mazra and water. The resulting dough after fermentation and proofing is sent to baking. Yeast, salt and sugar can be added to the dough in the form of a suspension and solutions, using the amount of water needed to knead the dough for dilution.

The method is illustrated by the following examples (calculation per 100 g of flour).

Example 1. 100 g (100%) of flour is mixed with 3.5 g of pressed yeast (3.5%), 4.0 g of sugar, 1.5 g of salt, 13 g of beef mezdra (13%) and with water as calculated . Ferment the dough for 120 minutes. After fermentation, the dough is cut and sent for proofing and baking. Quality indicators of finished products are presented in the table.

Example 2. 100 g (100%) of flour is mixed with 4.0 g of pressed yeast (4.0%), 4.0 g of sugar, 1.5 g of salt, 14 g of beef mezdra (14%) and with water as calculated . Ferment the dough for 145 minutes. After fermentation, the dough is cut and sent for proofing and baking.

Quality indicators of finished products are presented in the table.

Example 3. 100 g (100%) of flour is mixed with 4.5 g of pressed yeast (4.5%), 4.0 g of sugar, 1.5 g of salt, 15 g of beef mezdra (15%) and with water as calculated . Ferment the dough for 150 minutes. The fermentation field is dough cut and sent for proofing and baking. Quality indicators of finished products are presented in the table.

When making less than 13% of mezdra, less than 3.5% of yeast, and the duration of the dough fermentation for less than 120 minutes, the organoleptic and physico-chemical parameters of the finished products deteriorate. A deterioration in the quality of finished products was also noted when using more than 15% mezdra, more than 4.5% yeast and the duration of the fermentation of the dough for more than 150 minutes.

As can be seen from the table, the finished product obtained by the proposed method, the quality is close to control, but have a higher biological value than products prepared in a known manner.

The proposed method for preparing the loaf makes it possible to increase the biological value of wheat flour products, expand the product range, and also utilize beef by-product of the meat processing industry.

Table Indicators Famous The proposed method by examples way 1 2 3 1.Organoleptic 1.1. Appearance: -the form Right -surface No cracks or blasts -color Light brown 1.2. Crumb Condition: -training Baked, not sticky -primus No trace of impurity -elasticity Elastic -porosity Small, uniform, developed 1.3. Taste Well-defined, characteristic of a loaf, without extraneous taste 1.4. Smell Well-defined, characteristic of the loaf, odorless 2. Physicochemical 2.1. Humidity% 43.5 43.5 43.5 43,4 2.2 Acidity, degrees 3,5 3,5 3,5 3,5 2.3. Porosity,% 74 73 75 74 2.4. Specific volume cm ^3/100 g 306 305 310 308 Biological value,% 45.5 60.5 62.3 64.7

Claims (1)

A method for preparing a loaf, including kneading dough from wheat flour, pressed yeast, salt, sugar, a fat product and water, fermenting, cutting, proofing the dough pieces and baking them, characterized in that the pressed yeast is added in an amount of 3.5-4, 5% by weight of flour, and as a fat product use beef mezdra in an amount of 13-15% by weight of flour.