RU2257089C1 - Bread product - long loafs - Google Patents

Abstract

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

SUBSTANCE: long loafs include top-grade wheat flour, compressed baker's yeast, edible salt, sand sugar, and fatty component, and are prepared on the base of dense sponge. Long loafs are produced in single continuous process of preparing sponge; preparing dough and baking with performing sponge fermenting in intermittent or continuous layer thereof transported on conveyor belts arranged at three levels and movable at a velocity of 0.085-0.095 m/min, with double gravitational ejecting of parts of each overlying sponge layer having acidity value of 2.1-2.3° and 3.6-3.7°, while overturning during ejection procedure to an angle equal to or less than 180°; and double-staged kneading and fermentation of dough, with component consumption rate being expressed in kg/hour for some process stages. Long loaf produced with the use of said components and procedure has improved physicochemical and organoleptical properties.

EFFECT: wider range of bakery products, improved quality, taste and aroma, improved porosity of crumb, reduced production costs owing to optimized amounts of components consumed per unit for producing of long loafs in a single process, and also owing to improved qualities of sponge produced through the use of effective sponge fermentation procedure.

3 cl, 2 ex

Description

The invention relates to the field of food industry, in particular to its baking industry, and can be used to expand the range of bakery products - rifled loaf with improved physico-chemical and organoleptic characteristics.

Known sliced loaf, which is baked from premium wheat flour.

The consumption of components in the production of sliced long loaf per 100 kg of flour is, in kg:

premium wheat flour 100.0

baker's yeast 1.0

food salt 1.5

granulated sugar 1,5

margarine 3,5

succinic acid 0.05

drinking water by calculation.

To prepare the dough, water is poured into the bowl, activated yeast, succinic acid in the amount of 0.05% are added and the flour is gradually poured into the dough mixing machine “Standard” while stirring. Mixing is carried out to a well mixed homogeneous mass for 5-7 minutes. Then the dough is put on fermentation for 235 minutes. The moisture content of the sponge is 44%, the acidity is 3.0 degrees. After that, salt, sugar, margarine, water are added to the finished dough, according to the recipe, and with stirring, the flour is poured. Mixing is carried out to a well-mixed homogeneous mass for 10 ÷ 15 minutes Cooked dough is put on fermentation. The humidity of the test is 40%, the acidity is 2.4 degrees. Then it is chopped, separated for 45 minutes and baked in the usual way for 22 minutes at a baking temperature of 190 ± 5 ° C.

Finished rifled loaves have a mass of 0.5 kg, crumb moisture is 39.0%, crumb acidity is 2.3 degrees, crumb porosity is 76.2% (RU 2104646 C1, 02.20.1998, A 21 D 8/02, A 21 D 2/08).

A disadvantage of the known rifled loaf is the lack of satisfactory quality, taste and aroma, the relatively low porosity of the crumb, which reduces the consumer appeal of the product.

The closest to the invention in its essence and the achieved result is a sliced loaf made from a composition comprising the following components: premium wheat flour, pressed baking yeast, edible salt, granulated sugar and a fat-containing component, which is used table margarine with fat content of 82%.

The consumption of components in the production of sliced long loaf per 100 kg of flour is, in kg:

premium baking wheat flour 100.0

pressed baker's yeast 1.0

food salt 1.5

granulated sugar 4.0

table margarine with a fat content of 82% 3,5

The dough is cooked on a large thick dough. To prepare the dough, 60–70 kg of premium wheat flour is used, 1 kg of pressed baker’s yeast, 33–29 kg of water. The duration of the fermentation of a large thick sponge is 240 ÷ 270 minutes, its final acidity is 3.0 ÷ 4.0 deg.

To prepare the dough, large thick dough is mixed with 40-30 kg of premium wheat flour, 1.5 kg of edible salt, water needed to make the dough, 4.0 kg of granulated sugar and 3.5 kg of table margarine with fat content 82% The duration of the fermentation test is 20 ÷ 40 minutes, the final acidity of the test is 3.5 degrees. After this, the finished dough is cut and the dough pieces are proofed. Before planting in the oven, dough is made on dough pieces using a special device or manually, and then baked for 22–24 min on a hearth or sheets at a temperature in the initial zone of the baking chamber of 110 ° C to 120 ° C, and in other areas of the baking chamber of 220 ° C ÷ 250 ° C.

Finished bakery product - sliced loaves have a mass of 0.5 kg, an oblong shape with rounded, blunt or sharp ends, there are several oblique cuts on their surface (Collection of technological instructions for the production of bread and bakery products. Moscow, Preiskurantizdat, 1989, p. 228 -232).

A disadvantage of the known rifled loaf is the lack of satisfactory quality, taste and aroma, the relatively low porosity of the crumb, which reduces the consumer appeal of the product.

The objective of the present invention is to improve the quality, taste and aroma of the loaf, increasing the porosity of the crumb and the efficiency of production of the loaf.

The problem is solved due to the fact that the rifled loaf made from a composition comprising the following components: premium wheat flour, pressed baking yeast, edible salt, granulated sugar, fat-containing component, and baked from dough prepared on a large thick dough, according to the invention, obtained in a single continuous technological process of preparation of dough, preparation of dough and baking with the fermentation of the dough in an intermittent or continuous layer moving on tapes, installed at three levels and moving at a speed of 0.085 ÷ 0.095 m / min, conveyors with double gravity dumping of parts of each overlying layer of the sponge with its acidity of 2.1 ÷ 2.3 degrees and 3.6 ÷ 3.7 degrees, respectively a coup when dropping at an angle equal to or less than 180 degrees, and a two-stage kneading of the dough and its fermentation, with the consumption of components in kg / h for the production of dough - wheat flour of the highest grade - (531 ÷ 540), a solution of pressed baker's yeast - (60 , 6 ÷ 61.8), drinking water - (210 ÷ 260) depending depending on the moisture content of the flour and the required moisture content of the dough, and for dough production, respectively, the highest grade baking wheat flour - (227 ÷ 231), food salt solution - (41.6 ÷ 44.5), granulated sugar - (65, 9 ÷ 67.1), as a fat-containing component - vegetable oil (22.0 ÷ 23.2), dough (847 ÷ 854), drinking water - (40 ÷ 90) depending on the humidity of the dough and additionally an improver - 0, 3% solution of the MULTENZIM food additive (described in the technical specifications TU 9299-001-10126558) - 35 ÷ 38 g / min.

The consumption of components in the production of a diced loaf per 100 kg of flour can be, in kg:

premium baking wheat flour 100.0

food salt 1.5

granulated sugar 4.0

pressed baker's yeast 2.0

vegetable oil 2.9

improver - food supplement "MULTENZIM" 0.3

The sliced loaf may have a mass of 0.4 kg, an oblong-oval non-blurry shape, without scratches, with oblique cuts on the upper surface, color from light yellow to brown, the crumb is baked, not moist to the touch, taking its original shape after soft pressing with a finger , without lumps and traces of impermeability, porosity - developed without voids and seals, the taste inherent in the taste of a given type of product, without a foreign taste, the smell inherent in the smell of a given type of product, without a foreign smell, the crumb humidity is not more than 42%, ki crumb mass is not more than 2.5 degrees, crumb porosity is not less than 73%, and the mass fraction of sugar in terms of dry matter is 4.2% ± 1%, and the mass fraction of fat in terms of dry matter is 2.9% ± 0 ,5%.

The technical result provided by the given set of features consists in improving the quality, taste and aroma of the loaf, increasing the porosity of the crumb and the economy of production by optimizing the quantities consumed per unit time used to obtain the loaf of components in a single technological process, as well as by ensuring the possibility of obtaining sponge with improved properties due to the technology developed in the invention for fermentation of sponge in a discontinuous or continuous layer moved with a coup sponge and conditions developed in the invention of the operations of this technology, namely the speed of movement of the conveyors, the optimized performance and revolution angle sourdough acidity regulating the time of revolution layer.

The baking improver “MULTENZIM” is intended for use in the baking industry with the aim of improving the quality of bakery products from wheat flour with various, including reduced (weak, highly tensile, shortly tearing klekovina, etc.) properties, with various methods of dough preparation, including accelerated, continuous, assortment of manufactured products, including long-term storage.

The MULTENZIM improver is produced of the following types:

1. FAS is an enzymatically active soy flour.

2. IEC-1 - multi-enzyme composition: enzyme preparations, enzymatic active soy flour, ascorbic acid, stabilizers.

3. IEC-2 - multi-enzyme composition - 2: enzyme preparations, ascorbic acid, stabilizing fillers.

"MULTI-ENZYM" is a homogeneous, powdery, loose mixture of white color with a grayish or cream shade, without a musty and moldy odor, with a mass fraction of metal impurities and a particle size of not more than 0.3 mm in the largest linear measurement of mg per 1 kg, not more than 3. Contamination and contamination by pests of grain stocks, as well as the content of foreign matter and mineral impurities are not allowed.

The mass fraction of moisture in the MULTENZIM type FAS and IEC-1 is not more than 12%, and type MEK-2 - not more than 14%.

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

Example 1

For the production of a sliced loaf (bakery product), the following components are used: baking wheat flour of the highest grade, pressed baking yeast, edible salt, granulated sugar, vegetable oil and improver - MULTENZIM food supplement.

The consumption of components in the production of sliced long loaf per 100 kg of flour is, in kg:

premium baking wheat flour 100.0

food salt 1.5

granulated sugar 4.0

pressed baker's yeast 2.0

vegetable oil 2.9

improver - food supplement "MULTENZIM" 0.3.

The sliced loaf was obtained in a single continuous technological process for preparing the dough, preparing the dough and baking with the fermentation of the dough in its intermittent layer.

Sliced long loaf obtained using a large thick dough. The consumption of components in kg / h for the production of dough is as follows - premium baking wheat flour - 531, pressed baker's yeast solution - 61.8, drinking water - 210.

The dough layer moves on belts installed at three levels and moving at a speed of 0.085 m / min, conveyors with double gravity dropping parts of each overlying dough layer with its acidity of 2.1 deg and 3.7 deg, respectively. In this case, when dropping the dough, it is flipped by an angle equal to 180.

Kneading the dough is carried out in a dough mixing machine in two stages, followed by fermentation and obtaining dough. For the production of dough, the consumption of components in kg / h, respectively, is the following - premium wheat baking flour - 231, food table salt solution - 44.5, granulated sugar - 67.1, as a fat-containing component - vegetable oil 22.0, dough 847, drinking water - 90 and an additional improver - 0.3% solution of the MULTENZIM food additive - 35 g / min.

Ready fermented dough is divided into dough machines. The mass of the dough piece is determined by the installed weight of the product, taking into account the amount of baking and shrinkage. After dividing, the dough pieces are rounded on the rounding machines, preliminary proofing of the dough pieces on conveyor belts is carried out, the dough pieces are formed in the dough filling machines and sent to the final proofing. The final proofing time is 35 minutes.

After that, cuts are made on the dough pieces and the products are baked on the hearth for 21 minutes according to the regime in which the medium is humidified in the first zone of the baking chamber. The temperature of the baking chamber in the first zone is 110 ° C, in other areas of the baking chamber 220-250 ° C.

To prepare the rifled loaf use standard equipment. The finished bakery product - a sliced long loaf has a mass of 0.4 kg, an oblong-oval, non-blurry shape, without scratches, with oblique cuts on the upper surface, the color is light yellow. The crumb is baked, not moist to the touch, taking its original shape after soft pressing with a finger, without lumps and traces of impermeability, porosity - developed without voids and seals, the taste characteristic of the taste of this type of product, without an extraneous taste, the smell characteristic of the smell of this type of product , without odor, crumb moisture 39.0%, crumb acidity 2.2 degrees, crumb porosity 77.5%, and the mass fraction of sugar in terms of dry matter is 5.2%, and the mass fraction of fat in terms of dry matter - 2.4%.

Cooling and storage of the rifled loaf is carried out on trays in trolleys and containers during the expedition.

Example 2

For the production of a sliced loaf (bakery product), the following components are used: baking wheat flour of the highest grade, pressed baking yeast, edible salt, granulated sugar, vegetable oil and improver - MULTENZIM food supplement.

The consumption of components in the production of sliced long loaf per 100 kg of flour is, in kg:

premium baking wheat flour 100.0

food salt 1.5

granulated sugar 4.0

pressed baker's yeast 2.0

vegetable oil 2.9

improver - food supplement "MULTENZIM" 0.3.

The sliced loaf was obtained in a single continuous technological process for preparing the dough, preparing the dough and baking with the fermentation of the dough in its continuous layer.

Sliced long loaf obtained using a large thick dough. The consumption of components in kg / h for the production of dough is as follows - premium baking wheat flour - 540, pressed baker's yeast solution - 60.6, drinking water - 260.

The dough layer moves on belts installed at three levels and moving at a speed of 0.095 m / min, conveyors with double gravity dropping parts of each overlying dough layer with its acidity of 2.3 degrees and 3.6 degrees, respectively. In this case, when dropping the dough, it is flipped at an angle of 150.

Kneading the dough is carried out in a dough mixing machine in two stages, followed by fermentation and obtaining dough. For the production of dough, the consumption of components in kg / h, respectively, is as follows - premium baking wheat flour - 227, food salt solution - 41.6, granulated sugar - 65.9, as a fat-containing component - vegetable oil 23.2, dough 854, drinking water - 40 and an additional improver - 0.3% solution of the MULTENZIM food additive - 38 g / min.

Ready fermented dough is divided into dough machines. The mass of the dough piece is determined by the installed weight of the product, taking into account the amount of baking and shrinkage. After dividing, the dough pieces are rounded on the rounding machines, preliminary proofing of the dough pieces on conveyor belts is carried out, the dough pieces are formed in the dough filling machines and sent to the final proofing. The final proofing time is 48 minutes.

After that, cuts are made on the dough pieces and the products are baked on the hearth for 22 minutes according to the regime in which the medium is humidified in the first zone of the baking chamber. The temperature of the baking chamber in the first zone is 120 ° C, in other areas of the baking chamber 220 ÷ 250 ° C.

To prepare the rifled loaf use standard equipment. The finished bakery product - a sliced long loaf has a mass of 0.4 kg, an oblong-oval, non-blurry shape, without scratches, with oblique cuts on the upper surface, brown. The crumb is baked, not moist to the touch, taking its original shape after soft pressing with a finger, without lumps and traces of impermeability, porosity - developed without voids and seals, the taste characteristic of the taste of this type of product, without an extraneous taste, the smell characteristic of the smell of this type of product , without odor, crumb moisture 38.9%, crumb acidity 2.3 degrees, crumb porosity 77%, and the mass fraction of sugar in terms of dry matter is 3.2%, and the mass fraction of fat in terms of dry matter is 3 ,4%.

Cooling and storage of the rifled loaf is carried out on trays in trolleys and containers during the expedition.

Claims (3)

1. Bakery product - loafs, including the main recipe components: premium wheat flour, pressed baking yeast, edible salt, granulated sugar, fat-containing component and baked from dough prepared on a large thick dough, characterized in that the bakery product is threaded loaves were obtained in a single continuous technological process of preparing a dough, preparing dough and baking with the fermentation of a dough in an intermittent or continuous layer, moving on belts installed at three levels and moving at a speed of 0.085 ÷ 0.095 m / min, a conveyor with double gravity dropping of parts of each overlying layer of the sponge with its acidity of 2.1 ÷ 2.3 and 3.6 ÷ 3.7 degrees, respectively with a coup when dropping to an angle equal to or less than 180 °, and two-stage kneading of the dough and its fermentation, with the consumption of components in kg / h for the production of dough - wheat flour of the highest grade - (531 ÷ 540), a solution of baked yeast pressed - ( 60.6 ÷ 61.8), drinking water - (210 ÷ 260) depending on the moisture content of flour and the required moisture content of the dough, and for the production of dough, respectively, wheat flour of the highest grade - (227 ÷ 231), food salt solution - (41.6 ÷ 44.5), granulated sugar - (65.9 ÷ 67.1), as a fat-containing component - vegetable oil (22.0 ÷ 23.2), dough (847 ÷ 854), drinking water - (40 ÷ 90) depending on the humidity of the dough and additionally an improver - 0.3% -th solution of the food additive “MULTENZIM” - 35 ÷ 38 g / min. 2. Bakery product - loaves according to claim 1, characterized in that the consumption of raw materials in the production of loaves per 100 kg of flour is in kg: Premium wheat flour 100.0 Edible salt 1,5 Sugar 4.0 Pressed Bakery Yeast 2.0 Vegetable oil 2.9 Improver - food supplement "MULTENZIM" 0.3 3. Bakery product - long loafs according to any one of claims 1 and 2, characterized in that the sliced long loafs have a mass of 0.4 kg, an oblong-oval non-blurry shape, without scratches, with oblique cuts on the upper surface, color from light yellow to brown, crumb - baked, not moist to the touch, taking its original shape after soft pressing with a finger, without lumps and traces of impermeability, porosity - developed without voids and seals, the taste characteristic of the taste of this type of product without extraneous taste, the smell characteristic of the smell given in Yes, the product is odorless, crumb moisture not more than 42%, crumb acidity not more than 2.5 degrees, crumb porosity not less than 73%, and the mass fraction of sugar in terms of dry matter is 4.2% ± 1%, and the mass fraction fat in terms of dry matter - 2.9% ± 0.5%.