RU2257088C1 - Method for producing of mustard dry bread-rings and mustard dry bread-rings produced by method - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves preparing sponge with the use of top-grade wheat flour and compressed baker's yeast; preparing dough with the use of top-grade wheat flour, sponge, solution of edible salt, sand sugar, and fatty component; providing resting of dough, rubbing, repeated resting; forming doughs; proofing; scalding; drying ready doughs; baking; feeding into packs and packaging. Scalding procedure is performed with the use of open steam having temperature of 102-105°C under pressure of from 10.1 kPa to 30.4 kPa for 1.0-5 min, with an increase in relative moisture content of doughs at the end of scalding procedure not in the excess of 2% as in comparison with moisture content of doughs at the end of proofing procedure. Doughs are dried during transportation from scalding zone to baking zone by blowing of air having temperature of 15-25°C and moisture content of 40-60%, with air flow being directed tangentially to dough upper surfaces. Time ratio of scalding, drying and baking procedures are (0.12-0.33):(0.04-0.11):1, respectively.

EFFECT: homogeneous structure of inner layer, improved gustatory properties, more uniform glossy crust and good swelling capacity of ready product.

12 cl, 2 ex

Description

The invention relates to the food industry, namely the production of mustard dryers.

A known method for the production of mustard dryers, including the preparation of dough using premium wheat flour and pressed baker’s yeast, the preparation of dough from premium wheat flour, dough, table salt and granulated sugar, grated dough, baking it for 30 ÷ 60 minutes , forming dough pieces, proofing them for 30 ÷ 90 minutes, scalding for 0.5 ÷ 3.0 minutes at a pressure of 0.14 ÷ 0.15 MPa, drying the dough pieces with hot air, baking in conveyor ovens of different designs for 10 ÷ 20 min, fa scoop and packaging (see, for example, Auerman L.Ya. Baking technology. St. Petersburg: Publishing House Profession, 2003, pp. 359-361).

The closest analogue is the method for the production of mustard dryers, including the preparation of dough using premium wheat flour and pressed baker's yeast, the preparation of dough from premium wheat flour, dough, table salt and granulated sugar, dough for 10 ÷ 20 min rubbing it, repeated curing for 10 ÷ 20 minutes, forming dough pieces, proofing them for 15 ÷ 55 minutes At a temperature of 35 ÷ 40 ° C and a relative humidity of 75 ÷ 85%, scalding for 1 ÷ 3.5 minutes, drying the dough pieces with hot air, baking in conveyor ovens of different designs for 12 ÷ 18 minutes at a temperature of 165 ÷ 290 ° C, packing and packaging (see, for example. A collection of technological instructions for the production of bakery products. M: PREISKURANTIZDAT, 1989, pp. 292-295, 298, 306-309, as well as Tsyganova TB. Technology of baking production. M .: ProfOobrIzdat, 2002, pp. 356-359).

However, the known methods are not effective enough, because they do not have a set of technological methods and optimal modes of their implementation, and the drying obtained by the described methods is of insufficient satisfactory quality.

The present invention in relation to the method of production of mustard dryers and mustard dryers themselves is to provide high quality lamb products - mustard dryers.

The problem is solved due to the fact that in the method for the production of mustard dryers, including the preparation of dough using premium wheat flour and pressed baker’s yeast, the preparation of dough from premium wheat flour, dough, table salt, sugar and a fat-containing component, curing the dough, rubbing it, re-curing, molding the dough pieces, proofing them, scalding, drying the dough pieces, baking, packing and packaging, according to the invention scalding is done steam with a temperature of 102 ÷ 105 ° C and a pressure of 10.1 to 30.4 kPa for 1.0 ÷ 5 min with an increase in the relative humidity of the dough pieces at the end of the scalding process by no more than 2% in comparison with the relative humidity of the test blanks at the end of the proofing process, and drying of the test blanks is carried out in the process of moving them from the scalding zone to the baking zone by blowing air with a temperature of 15 ÷ 25 ° C and a humidity of 40 ÷ 60% with a direction of air flow tangential to the upper surface of the test blanks, at the same time scalding, drying and baking ku of dough pieces is carried out with a ratio of time of their implementation, respectively (0.12 ÷ 0.33) :( 0.04 ÷ 0.11): 1.

It is recommended to use premium wheat flour with a gluten content of 28–32%.

It is also recommended to use mustard oil as a fat-containing component.

It is advisable when preparing dough for several portions of dough with dough consumption for no more than two hours per kneading dough, to use wheat flour of the highest grade 40.0 ÷ 44.0 kg, preferably 42.0 kg, pressed yeast - 4.1 ÷ 4 3 kg, preferably 4.2 kg and drinking water - 16.0 ÷ 20.0 kg, preferably 18.0 kg, and for kneading one portion of the dough - use dough 9.0 ÷ 10.0 kg, preferably 9.4 kg, premium wheat flour - 52.0 ÷ 56.0 kg, preferably 54 kg, drinking water - 18.0 ÷ 19.0 kg, preferably 18.5 kg, table salt - 0.6 to , granulated sugar - 4.6 ÷ 5.0 kg, preferably 4.8 kg and mustard oil 4.6 ÷ 5.0 kg, preferably 4.8 kg, while the final acidity of the sponge should be 2.5 ÷ 3, 5 degrees, and the final acidity of the test is 2.0 ÷ 2.5 degrees.

It is also advisable to grind the dough in a grinder with a distance between the rollers, one of which is smooth and the other is grooved, comprising 2.8 ÷ 3.2 cm, preferably 3 cm, in portions of the dough weighing 6.0 ÷ 7.0 kg, and It is recommended that each portion of the dough be machined repeatedly in the grinder, preferably three times, and after the last treatment, the portions of the dough are rolled into the roll with the teeth formed on the test by a corrugated roll inside.

It is also recommended that the test be dug before and after rubbing for 10 ÷ 20 minutes.

It is advisable to proof the dough pieces for 30–60 minutes, preferably 50 minutes, at a temperature of 35–40 ° C and relative humidity of 75–85%, and the humidity of the dough pieces at the end of the proofing process should be 31–33%.

It is also advisable to scald the dough pieces within 1.3 ÷ 3.0 minutes, preferably 1.5 minutes, while the humidity of the dough pieces at the end of the scalding process should be 33.2 ÷ 34.0%, it is recommended to dry within 0, 5 ÷ 0.7 minutes, preferably 0.6 minutes, and baking for 11 ÷ 16 minutes at a temperature of 260 ÷ 320 ° C.

It is advisable to bake the dough pieces in a furnace with three temperature zones, in the first of which it is necessary to set the temperature of 260 ÷ 280 ° C, preferably 270 ° C, in the second - 300 ÷ 320 ° C, preferably 310 ° C, and in the third - 290 ÷ 310 ° C, preferably 300 ° C, bringing the temperature in the central layers of the dryers to the end of baking to 110 ÷ 112 ° C.

It is recommended in the production of mustard dryers per 100 kg of flour to use, kg:

premium wheat flour 100.0

pressed baker's yeast 1.0

edible salt 1.0

granulated sugar 8.0

mustard oil 8.0

It is advisable to make mustard dryings of a round shape with a moisture content of 9%, pack them in batches of 7 kg, and carry out packaging in corrugated packaging.

Thus, mustard drying, which is the second independent object of the invention, is obtained.

The technical result provided by both objects is to improve the quality and appearance of the dryers by establishing a set of technological methods and optimal modes for their implementation, ensuring a stable increase in the volume of dryers and providing moderate moisture removal from the surface of the billet dryers, as well as ensuring fast and the time of uniform heating throughout the mass of the dough piece and obtaining the finished product with a homogeneous structure of the inner layer and improved taste properties, more uniform glossy crust and a good swell.

The invention is illustrated by the following examples, which, however, do not cover, and even more so do not limit the entire scope of the claims of this invention.

Example 1

For the production of mustard dryers, wheat flour of the highest grade with a gluten content of 30% is used.

In the production of mustard dryers per 100 kg of flour, kg are used:

premium wheat flour 100.0

pressed baker's yeast 1.0

edible salt 1.0

granulated sugar 8.0

mustard oil 8.0

To prepare dough for several portions of dough with dough consumption for no more than two hours per kneading dough, wheat flour of the highest grade 42.0 kg, pressed yeast - 4.2 kg and drinking water - 18.0 kg are used. For the batch of one portion of the dough, 9.4 kg of dough is used, 54 kg of premium wheat flour, 18.5 kg of drinking water, 0.6 kg of common table salt, 4.8 kg of granulated sugar, 4 kg of mustard oil , 8 kg. Moreover, the final acidity of the dough is 3.0 degrees, and the final acidity of the test is 2.3 degrees. The cooked dough after aging for 15 minutes is sent to rubbing. The dough is grated in a grating machine with a distance between the rolls, one of which is smooth and the other is grooved, 3 cm, in portions of dough weighing 6.5 kg. Each portion of the dough is mechanically processed in a rubbing machine three times. After the last treatment, portions of the dough are formed by rolling inside the teeth with the teeth formed on the test by a corrugated roll. Then produce dough for 15 minutes. Then, the dough pieces are proofed for 50 minutes at a temperature of 38 ° C and a relative humidity of 80%. The humidity of the dough pieces at the end of the proofing process is 32%. Then, the dough pieces are scalded with hot steam with a temperature of 103 ° C, a pressure of 20.2 kPa for 3.0 minutes with an increase in the relative humidity of the dough pieces at the end of the scalding process to 33%. Then the dough pieces are dried for 0.52 min while moving them from the scalding zone to the baking zone by blowing with air with a temperature of 20 ° C and a humidity of 50% with the direction of air flow tangential to the upper surface of the dough pieces. Then send the dough pieces for baking. Baking is done in an oven with three temperature zones, in the first of which the temperature is set at 270 ° C, in the second - 310 ° C, and in the third - 300 ° C, bringing the temperature in the central layers of the dryers to 111 ° C by the end of baking. The baking time is 11 minutes. In this case, scalding, drying and baking of dough pieces is carried out at a ratio of the time of their holding, respectively 0.27: 0.05: 1. As a result of the above operations, drying mustard round shape with a moisture content of 9%, which is Packed in batches of 7 kg and packaged in corrugated packaging.

Mustard dryers obtained by the described method are an independent object of the invention.

Example 2

For the production of mustard dryers, wheat flour of the highest grade with a gluten content of 32% is used. Per 100 kg of flour used, kg:

premium wheat flour 100.0

pressed baker's yeast 1.0

edible salt 1.0

granulated sugar 8.0

mustard oil 8.0

Dough and dough are prepared analogously to example 1.

After baking, the prepared dough is sent to rubbing for 20 minutes. Dough is grated in a grating machine with a distance between the rolls, one of which is smooth and the other is grooved, 3.2 cm in size, with dough weighing 7.0 kg. Each portion of the dough is mechanically processed in a rubbing machine three times. After the last treatment, portions of the dough are formed by rolling inside the teeth with the teeth formed on the test by a corrugated roll. Then produce dough for 20 minutes. Then the dough pieces are proofed for 50 minutes at a temperature of 40 ° C and a relative humidity of 82%. The humidity of the dough pieces at the end of the proofing process is 33%. Then scalding the dough pieces is carried out, which is carried out for 1.5 minutes, while the humidity of the dough pieces at the end of the scalding process is 33.6%. Then conduct drying for 0.6 minutes and send the dough pieces for baking. Baking is done in an oven with three temperature zones, in the first of which the temperature is set to 280 ° C, in the second - 320 ° C, and in the third - 310 ° C, bringing the temperature in the central layers of the dryers to the end of baking to 112 ° C. Baking time is 11 minutes. Thus, scalding, drying and baking of dough pieces is carried out at a ratio of the time of their holding, respectively 0.136: 0.05: 1. As a result of the above operations, drying mustard round shape with a moisture content of 9%.

Finished products have a homogeneous structure of the inner layer and improved taste, a more uniform glossy crust and have good swelling.

Mustard is packed in 7 kg portions and packaged in corrugated packaging.

Mustard dryers obtained by the described method are the second independent object of the invention.

Claims (12)

1. Method for the production of mustard dryers, including the preparation of dough using premium wheat flour and pressed baker’s yeast, preparation of dough from premium wheat flour, dough, table salt solution, granulated sugar and fat-containing component, dough baking, rubbing it, repeated caking, molding of the dough pieces, proofing, scalding, drying the dough pieces, baking, packing and packaging, characterized in that the scalding is made with hot steam with a temperature of 102 ÷ 105 ° C and a pressure of 10, 1 to 30.4 kPa for 1.0 ÷ 5 min with an increase in the relative humidity of the dough pieces at the end of the scalding process by no more than 2% in comparison with the relative humidity of the dough pieces at the end of the proofing process, and the dough pieces are dried in the process moving them from the scalding zone to the baking zone by blowing air with a temperature of 15 ÷ 25 ° C and a humidity of 40 ÷ 60% with the direction of the air flow tangentially to the upper surface of the dough pieces, while scalding, drying and baking of the dough pieces is carried out at a ratio SRI time of their constituting respectively (0,12 ÷ 0,33) :( 0,04 ÷ 0,11): 1. 2. The method according to claim 1, characterized in that the premium grade wheat flour is used with a gluten content of 28 ÷ 32%. 3. The method according to claim 1, characterized in that as a fat-containing component use mustard oil. 4. The method according to claim 1, characterized in that when preparing the dough for several portions of the dough with the consumption of dough for no more than two hours per batch of dough, wheat flour of the highest grade 40.0 ÷ 44.0 kg, preferably 42.0 kg, is used kg, pressed baker's yeast - 4.1 ÷ 4.3 kg, preferably 4.2 kg, and drinking water - 16.0 ÷ 20.0 kg, preferably 18.0 kg, and for the batch of one portion of the dough use dough 9, 0 ÷ 10.0 kg, preferably 9.4 kg, premium wheat flour - 52.0 ÷ 56.0 kg, preferably 54 kg, drinking water - 18.0 ÷ 19.0 kg, preferably 18.5 kg, salt cook Oh food - 0.6 kg, granulated sugar - 4.6 ÷ 5.0 kg, preferably 4.8 kg, and mustard oil 4.6 ÷ 5.0 kg, preferably 4.8 kg, with final acidity is 2.5 ÷ 3.5 degrees, and the final acidity of the test is 2.0 ÷ 2.5 degrees. 5. The method according to claim 1, characterized in that the dough is rubbed in a grating machine with a distance between the rolls, one of which is smooth and the other is grooved, comprising 2.8 ÷ 3.2 cm, preferably 3 cm, in portions of dough weighing 6 , 0 ÷ 7.0 kg, moreover, each portion of the dough is mechanically processed in the grinder repeatedly, preferably three times, and after the last treatment, the portions of the dough are rolled into the roll with the teeth formed on the test by a corrugated roll. 6. The method according to claim 1, characterized in that the dough is dipped before and after rubbing for 10 ÷ 20 minutes 7. The method according to claim 1, characterized in that the proofing of the dough pieces is carried out for 30 ÷ 60 minutes, preferably 50 minutes, at a temperature of 35 ÷ 40 ° C and a relative humidity of 75 ÷ 85%, while the humidity of the dough pieces in the end of the proofing process is 31 ÷ 33%. 8. The method according to claim 1, characterized in that the scalding of the dough pieces is carried out for 1.3 ÷ 3.0 minutes, preferably 1.5 minutes, while the humidity of the dough pieces at the end of the scalding process is 33.2 ÷ 34.0 %, drying is carried out for 0.5 ÷ 0.7 minutes, preferably 0.6 minutes, and baking for 11 ÷ 16 minutes at a temperature of 260 ÷ 320 ° C. 9. The method according to claim 8, characterized in that the baking of dough pieces is carried out in an oven with three temperature zones, in the first of which the temperature is set at 260 ÷ 280 ° C, preferably 270 ° C, in the second - 300 ÷ 320 ° C, preferably 310 ° C, and in the third - 290 ÷ 310 ° C, preferably 300 ° C, with the addition of temperature in the central layers of dryers to the end of baking to 110 ÷ 112 ° C. 10. The method according to claim 1, characterized in that per 100 kg of flour used in kg: Premium wheat flour 100.0 Pressed Bakery Yeast 1.0 Edible salt 1.0 Sugar 8.0 Mustard Oil 8.0 11. The method according to any one of claims 1 to 10, characterized in that the mustard is made of round shape with a moisture content of 9%, they are packed in batches of 7 kg, and the packaging is carried out in corrugated packaging. 12. Mustard drying, characterized in that they are obtained by the method according to any one of claims 1 to 11.