RU2262235C1 - Method for producing of tea bread - Google Patents

Abstract

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

SUBSTANCE: method involves preparing sponge from baker's top-grade wheat flour, at least part of receipt amount of baker's compressed yeast and sweet water by mixing said components; fermenting sponge; preparing dough by kneading fermented sponge with baker's top-grade wheat flour, edible salt, sand sugar, fat-containing component and sweet water; providing maturation. Baker's top-grade wheat flour for preparing of sponge and dough is used in the ratio, per 100 kg of flour, constituting (50-70) :(50-30), respectively. Sponge fermentation process and dough maturation process are carried out until final acidity of 2.0-2.5°, with final acidity of sponge and final acidity of dough differing from one another by no more than 0.5° or being equal to one another. Sponge components are mixed and dough components are kneaded in dough kneading machine at different rotational velocities of its working device during each of said processes, said velocities during the first 1.5-2.5 min constituting 44-52 rev/min, and during the following 11.0-15.0 min constituting 66-78 rev/min. After preparing of dough, it is cut into doughs, which are then rounded, preliminarily proofed, followed by final proofing, notching and baking.

EFFECT: reduced time for preparing of sponge and dough, improved quality and increased porosity of resultant bread.

18 cl, 2 ex

Description

The invention relates to the food industry, in particular to its baking industry and can be used in the production of bread from wheat flour, namely tea bread.

A known method for the production of bread from wheat flour of the highest grade, in particular sliced loaves, including the preparation of dough on a dough, cutting dough, baking loaves. For the preparation of the dough, wheat flour of the highest grade 100 kg, pressed yeast 1 kg, salt 1.5 kg, sugar 6.0 kg, margarine 3.5 kg and vegetable oil 0.15 kg are used.

Obtained sliced loaves having a crumb moisture of 42.0%, crumb acidity of 2.5, crumb porosity of 73.0% (P.S. Ershov “Collection of recipes for bread and bakery products.” Prefix, St. Petersburg, 2003, p. 56).

A known method for the production of bars for tea, including the preparation of dough, preparation of dough, dividing the dough into dough pieces, rounding them, preliminary and final proofing, notching the surface of the dough pieces and baking them.

The dough is prepared by mixing 65 ÷ 70 kg of first-grade wheat flour, 1.5 kg of pressed baker's yeast and 33 ÷ 39 kg of water and fermenting the resulting mixture for 240 ÷ 270 min to obtain a dough having an acidity of 3.5 ÷ 4.0 hail.

The dough is prepared by introducing into the fermented dough 1.5 kg of common table salt in the form of a solution, calculated water, 10 kg of granulated sugar, 8 kg of unsalted butter.

The resulting dough has an initial temperature of 28 ° C ÷ 32 ° C. The dough is fermented for 40 ÷ 60 min to a final acidity of 3.5 degrees.

The duration of the final proofing 40 ÷ 50 minutes The products are baked at a temperature of 210 ÷ 230 ° C for 16 ÷ 22 minutes ("Collection of technological instructions for the production of bakery products", Price list, Moscow, 1989, p. 286).

The disadvantage of this method is the duration of the fermentation process of the dough 240 ÷ 270 minutes and the maturation of the test 40 ÷ 60 minutes

The objective of the proposed method is to reduce the duration of the cooking process of dough and dough with obtaining products of high quality and increased porosity.

The problem is solved due to the fact that according to the invention, a method for producing tea bread has been developed, characterized in that it involves the preparation of a dough of wheat flour of the highest grade, at least a portion of the recipe amount of pressed baker’s yeast and drinking water by mixing the components and fermenting the dough preparing dough by kneading fermented dough with premium wheat flour, salt, sugar, a fat-containing component and drinking water, and its ripening, moreover, baking wheat flour of the highest grade for making dough and making dough is used in a ratio of 100 kg of flour, respectively (50 ÷ 70) :( 50 ÷ 30), the dough is fermented and the dough is ripened until the final acidity, component (2.0 ÷ 2.5) deg, while the final acidity of the dough and the final acidity of the dough are set differing by no more than 0.5 deg, or equal to each other, while mixing the components of the dough and mixing the components of the dough is carried out in a dough mixer ma the tire at different speeds of rotation of its working body during each of these operations, which is during the first 1.5 ÷ 2.5 min (44 ÷ 52) rpm, and on the next 11.0 ÷ 15.0 min (66 ÷ 78) rpm, and after preparing the dough, it is cut into dough pieces, rounding, preliminary proofing, molding, final proofing, notching and baking.

When preparing the dough, you can use the whole recipe amount of pressed baker's yeast.

When preparing the dough, it is possible to use part of the recipe amount of pressed baker’s yeast, preferably two-thirds, and add the rest of the pressed baker’s yeast to the dough.

It is recommended to use vegetable oil or table margarine with a fat content of 82% as a fat-containing component.

When preparing the dough, you can additionally use the baking improver "MULTENZIM" in an amount per 100 kg of flour, amounting to 0.2 ÷ 0.5 kg (described in the technical specifications TU 9299-001-10126558).

It is advisable to prepare the dough with an initial temperature of 26.0 ÷ 30.0 ° C, humidity 41.0 ÷ 45.0%, and fermentation of the dough to be carried out for 120 ÷ 180 min until its volume is increased by 1.5 ÷ 2.0 times and beginning of her fall.

It is recommended to prepare the dough with an initial temperature of 28.0 ÷ 32.0 ° C, humidity 40.0 ÷ 41.5%, taking into account the moisture content of the crumb of the finished bread, component 39.5 ÷ 40.0%, and for the test use granulated sugar, preliminarily sifted through a sieve with a mesh size of not more than 3 mm and passed through a magnet trap, use a table salt solution with a density of 1.10 ÷ 1.19 g / l, and ripen the dough for 14.0 ÷ 16.0 min.

When cutting dough into dough pieces, their weight should be set to 13.0 ÷ 15.0% higher than the finished bread mass, and the finished bread should be produced with a mass of 0.3 ÷ 0.6 kg, preferably 0.4 kg.

It is advisable to pre-proof the dough pieces on a moving conveyor belt or in the preliminary proofing cabinet for 5-20 minutes, while during the preliminary proofing on the conveyor belt, the proofing time is preferably set to 5 minutes.

When forming, the dough pieces can be passed through the seaming machine and the dough pieces can be shaped into loaves.

It is recommended that the final proofing be carried out in a conveyor-type proofer at a temperature of 35.0 ° С ÷ 45.0 ° С for 40.0 ÷ 55.0 min, and after the proofing is completed, the dough pieces are turned over before cutting, to obtain improved qualities and appearance of the upper crusts of finished bread.

It is recommended that when notching, the depth of incisions is set to 10 ÷ 15 mm, depending on the properties of the dough and the degree of proofing of the dough pieces.

It is advisable to bake the dough pieces in an oven with three temperature zones, the temperature in which is 180 ÷ 200 ° C, 230 ÷ 250 ° C and 220 ÷ 230 ° C, respectively, while in the first zone the baking is carried out with moistening, and so that the total baking time ranged from 21.0 to 26.0 minutes, preferably 24 minutes

You can spray it with drinking water immediately after baking the finished bread.

It is recommended to place the baked bread in wooden trays or trays made of polymeric materials.

Baked bread can be packaged in a film of polymeric materials, preferably polypropylene.

It is advisable for the preparation of tea bread per 100 kg of flour to use the components in the following ratio by weight, kg:

premium baking wheat flour 100.0 pressed baker's yeast 1,5 food salt 1,5 granulated sugar 4.0 vegetable oil 3.4 baking improver "MULTENZIM" 0.35

the minimum yield of bread weighing 0.40 kg with a flour moisture of 14.5% can be 134.0%, the acidity of the crumb of the finished bread is not more than 2.0 degrees and the porosity is 73.0 ÷ 79.0%, and in 100 g of bread contains 7.5 g of protein, 3.0 g of fat, 51.0 g of carbohydrates, assimilated with an energy value of 266.0 kcal.

The technical result provided by the invention is to obtain high quality bread with increased porosity due to the optimal process of preparation of dough and dough.

The baking improver "MULTENZIM" is intended for use in the baking industry with the goal of improving the quality of bakery products made 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, stabilizers - fillers.

"MULTI-ENZYM" is a homogeneous powdery granular mixture of white color with a grayish or cream tint, 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 MULTENZIM type FAS and IEC -1 is not more than 12%, and type MEK-2 - not more than 14%.

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

Example 1

premium baking wheat flour 100.0 pressed baker's yeast 1,5 food salt 1,5 granulated sugar 4.0 vegetable oil 3.4 baking improver "MULTENZIM" 0.35

Pre-cooked dough.

To do this, in a bowl of a two-speed dough mixing machine, 35 kg of water, 1.5 kg of pressed baker's yeast are fed through a dispenser, mixed and 60 kg of premium wheat flour are poured with stirring. Kneading the dough is carried out until a well-mixed homogeneous mass is obtained, first for 2 minutes at a working body rotation speed of 48 rpm, and then for 13 minutes at a speed of 72.0 rpm. The initial temperature of the dough is 30 ° C and humidity is 44.0%.

Then the dough is left for fermentation, which is carried out for 160 minutes before increasing its volume by 2 times and the beginning of its decline.

Get a sponge having an acidity of 2.5 degrees.

Sugar is passed through a magnetic trap and sieved through a sieve with a mesh size of 2.5 mm.

A salt solution is prepared with a food grade density of 1.10 g / l using 1.5 kg of salt.

Then prepare the dough.

For this purpose, ready-made dough, table salt solution, granulated sugar, vegetable oil, MULTENZIM baking improver and water are added to the A2-HTB dough mixing machine, the mixture is thoroughly mixed, then 40 kg of premium baking wheat flour are poured and kneading is continued until mixed homogeneous mass. The components are mixed and the dough is kneaded in a dough mixer at different speeds of rotation of its working body for the first 2 minutes 48 rpm, and for the next 13 minutes - 70 rpm.

Then carry out the kneading of dough in a dough mixer. The remaining water according to the calculation, the prescription amount of table salt in the form of a solution with a density of 1.10 g / l, granulated sugar, vegetable oil, the baking improver MULTENZIM are added to the bowl with the fermented dough, the components are mixed, and then 40 kg of wheat flour are added bakery premium. The ratio of wheat flour for making dough and for making dough is 60:40. Kneading of the dough components is carried out at the same parameters as when mixing the dough components (at different speeds of rotation of the working body of the dough mixer). Kneading the dough is carried out until a homogeneous mass. Then the dough is left to ripen. The initial temperature of the test is 30 ° C, humidity is 40.5%. The maturation of the test is carried out for 15 minutes The finished dough has an acidity of 2.0 degrees, loose, not sticky to the touch. The finished dough is cut into dough pieces weighing 0.45 kg. After dividing, the dough pieces are rounded in the dough rounders, and the dough pieces are sent to preliminary proofing, which is carried out on a moving conveyor belt for 5 minutes. To give the dough pieces the shape of a loaf, they are passed through a 24-4D seaming machine, and then sent for final proofing to a conveyor-type proofer, which is carried out at a temperature of 40 ° C for 45 minutes at a humidity of 80%.

After proofing, the dough pieces are turned over to obtain improved qualities and appearance of the top crust of the finished bread, and the surface of the dough pieces is cut. The depth of the incisions is set to 12 mm. Then the dough pieces are sent to baking. To do this, they are placed on a tunnel oven with three temperature zones, the temperature of which is 190 ° C, 240 ° C and 220 ° C, respectively, while in the first zone the baking is carried out with moistening, and the total baking time is 24 minutes.

Immediately after baking, the finished bread is sprayed with drinking water and placed in wooden trays.

Thus, get tea bread weighing 0.4 kg, the output of 134.0%. The moisture content of the finished bread is 39.5%. The shape of the bread is oblong-oval, not vague, the surface is smooth, without cracks and tears, with oblique cuts, light brown in color. The crumb is baked, not wet to the touch. After light pressure, the crumb takes its original shape. The crumb without lumps and traces of impermeability, the porosity of 77% is developed, without voids and seals, the acidity of the crumb is 2 degrees. 100 g of bread contains 7.5 g of protein, 3.0 g of fat, 51.0 g of digestible carbohydrates, energy value - 266.0 kcal.

The proposed method allows to obtain high-quality tea bread.

Example 2

The technological process for the production of tea bread is the same as described in example 1, but in the preparation of the dough, two-thirds of the recipe amount of pressed baker’s yeast (1 kg) is used, and the rest is introduced into the dough when kneading (0.5 kg), using the fat-containing component table margarine with a fat content of 82.0%. The dough is prepared with an initial temperature of 30 ° C and a humidity of 42.0%.

The dough is prepared as described in example 1, but an additional 0.5 kg of pressed yeast is added.

The preliminary proofing of the dough pieces is carried out in the preliminary proofing cabinet for 15 minutes. The final proofing is carried out at a temperature of 45 ° C for 40 minutes Baking of dough pieces is carried out in an oven with three temperature zones, the temperature in which is 180 ° С, 260 ° С and 175 ° С, respectively, while in the first zone, the baking is carried out with moistening, and the total baking time is 24 minutes.

Baked bread is packed in polypropylene film and placed in trays made of polymeric materials.

Tea bread is obtained having the same parameters as the bread obtained in Example 1, but the crumb porosity is 75.0%.

Thus, the task is solved.

Claims (18)

1. Method for the production of bread, characterized in that it involves the preparation of a dough of wheat flour of the highest grade, at least a portion of the recipe amount of baked yeast pressed and drinking water by mixing the components and fermenting the dough, preparing the dough by kneading the fermented dough with wheat flour premium baking, saline, granulated sugar, fat-containing component and drinking water, and its ripening, moreover, premium wheat baking flour for cooking The dough and the preparation of dough are used in a ratio of 100 kg of flour, which is respectively (50 ÷ 70) :( 50 ÷ 30), the fermentation process of the dough and the maturation process of the dough are carried out to a final acidity of (2.0 ÷ 2.5) hail, while the final acidity of the dough and the final acidity of the dough are set differing by no more than 0.5 deg, or equal to each other, while mixing the components of the dough and kneading the components of the dough is carried out in a dough mixer at different speeds of rotation of its working body during each from yk the specified operations, which during the first 1.5 ÷ 2.5 min is (44 ÷ 52) rpm, and during the next 11.0 ÷ 15.0 min - (66 ÷ 78) rpm, and after preparation of the test produce it into dough pieces, rounding, preliminary proofing, molding, final proofing, notching and baking. 2. The method according to claim 1, characterized in that in the preparation of the dough, all the prescription amount of pressed baker's yeast is used. 3. The method according to claim 1, characterized in that when preparing the dough, part of the recipe amount of pressed baker’s yeast is used, preferably two-thirds, and the rest of the pressed baker’s yeast is added to the dough when it is kneaded. 4. The method according to claim 1, characterized in that as a fat-containing component use vegetable oil or table margarine with a fat content of 82%. 5. The method according to claim 1, characterized in that when preparing the dough, the baking improver MULTENZIM is additionally used in an amount per 100 kg of flour, comprising 0.2 ÷ 0.5 kg. 6. The method according to claim 1, characterized in that the dough is prepared with an initial temperature of 26.0 ÷ 30.0 ° C, humidity 41.0 ÷ 45.0%, and the fermentation of the dough is carried out for 120 ÷ 180 minutes to increase it volume of 1.5 ÷ 2.0 times and the beginning of its decline. 7. The method according to claim 1, characterized in that the dough is prepared with an initial temperature of 28.0 ÷ 32.0 ° C, humidity 40.0 ÷ 41.5%, taking into account the moisture content of the crumb of the finished bread, component 39.5 ÷ 40, 0%, and for the test use granulated sugar, previously sieved through a sieve with a mesh size of not more than 3 mm and passed through a magnet catcher, the saline solution is used with a density of 1.10 ÷ 1.19 g / l, and the maturation of the test is carried out for 14 , 0 ÷ 16.0 min. 8. The method according to claim 1, characterized in that when cutting the test for dough pieces, their mass is set to exceed the mass of the finished bread by 13.0 ÷ 15.0%, and the finished bread is produced with a mass of 0.3 ÷ 0.6 kg, preferably 0.4 kg 9. The method according to claim 1, characterized in that the preliminary proofing of the dough pieces is carried out on a moving conveyor belt or in the preliminary proofing cabinet for 5 ÷ 20 minutes, while during the preliminary proofing on a moving conveyor belt, the proofing time is preferably set to 5 minutes. 10. The method according to claim 1, characterized in that during molding the dough pieces are passed through a seaming machine and the dough pieces are shaped into loaves. 11. The method according to claim 1, characterized in that the final proofing is carried out in a proofer of a conveyor type at a temperature of 35.0 ÷ 45.0 ° C for 40.0 ÷ 55.0 minutes, and after the final proofing, dough pieces are cut before incision turn over to obtain improved qualities and appearance of the top crust of the finished bread. 12. The method according to claim 1, characterized in that when notching, the depth of the notches is set equal to 10 ÷ 15 mm, depending on the properties of the dough and the degree of proofing of the dough pieces. 13. The method according to claim 1, characterized in that the baking of the dough pieces is carried out in an oven with three temperature zones, the temperature in which is respectively 180 ÷ 200 ° C, 230 ÷ 250 ° C and 220 ÷ 230 ° C, while in the first baking is carried out with moistening, and the total baking time is 21.0 ÷ 26.0 minutes, preferably 24 minutes 14. The method according to claim 1, characterized in that the baking of the dough pieces is carried out in a furnace with three temperature zones, the temperature in which is respectively 170 ÷ 190 ° C, 250 ÷ 270 ° C and 170 ÷ 180 ° C, while in the first baking is carried out with moistening, and the total baking time is 21.0 ÷ 26.0 minutes, preferably 24 minutes 15. The method according to claim 1, characterized in that immediately after baking the finished bread it is sprayed with drinking water. 16. The method according to claim 1, characterized in that the baked bread is placed in wooden trays or trays of polymeric materials. 17. The method according to claim 1, characterized in that the baked bread is packaged in a film of polymeric materials, preferably polypropylene. 18. The method according to any one of claims 1 to 17, characterized in that for the preparation of bread per 100 kg of flour using components in the following ratio by weight, kg: Premium baking wheat flour 100.0 Pressed baker's yeast 1,5 Edible salt 1,5 Granulated sugar 4.0 Sunflower oil 3.4 Improver baking "MULTENZIM" 0.35 the minimum yield of bread weighing 0.40 kg with a flour moisture of 14.5% is 134.0%, the acidity of the crumb of the finished bread is not more than 2.0 degrees and the porosity is 73.0 ÷ 79.0%, and 100 g of bread contains 7.5 g of protein, 3.0 g of fat, 51.0 g of carbohydrates, assimilated with an energy value of 266.0 kcal.