RU2277781C1 - Method for producing of wafer bread - Google Patents

Abstract

FIELD: production of farinaceous confectioneries.

SUBSTANCE: method involves preparing dough containing mixture of first-grade wheat flour, sieved rye flour and dark rye flour, compressed baker's yeast, salt, sugar, vegetable oil, aromatizer, enzymic preparation "Neutrase" and water, said components being used in predetermined ratio; mixing said components; fermenting; forming in the shape of sheets and baking at predetermined parameters.

EFFECT: improved organoleptical properties of wafer bread.

Description

The invention relates to a technology for the production of flour confectionery.

A known method of producing waffle bread, involving the preparation of a yeast-free dough containing a mixture of flour, vegetable oil, milk fats, salt, pepper or garlic and water (Shepetova T. Product of a new generation, development perspective // Food Industry, 2000, No. 1, p. 34-35).

The technical result of the invention is to obtain a new waffle bread with improved organoleptic properties.

This result is achieved in that in a method for the production of wafer bread, comprising preparing a dough containing a mixture of flour, vegetable oil, salt and water, forming it in the form of sheets and baking, according to the invention, a mixture of wheat flour of the first grade, seeded rye flour and rye flour is used flour in a ratio by weight of 40: 7: 3, when preparing the dough, extruded baker's yeast, sugar, cinnamon and the enzyme preparation Neutrase are additionally used, the dough is prepared in the following ratio of components by weight with an accuracy of ± 5%:

Flour mixture one hundred Pressed baker's yeast 1,5 Salt 1.3 Sugar 12 Vegetable oil 2,5 Cinnamon 1.25 Neutrase 0.015 Water To humidity 72%

before molding, the dough is fermented at a temperature of 30-32 ° C for 30-60 minutes, and baking is carried out at a temperature of 160-170 ° C for 2-3 minutes.

The method is implemented as follows.

Components are prepared using traditional technology. Wheat flour of the first grade, seeded rye flour and rye wallpaper flour are mixed in a ratio by weight of 40: 7: 3. Then, according to traditional technology, a dough is prepared containing a mixture of flour, pressed baking yeast, salt, sugar, vegetable oil, cinnamon, the enzyme preparation Neutrase and water in the above ratio. The dough is fermented at a temperature of 30-32 ° C for 30-60 minutes depending on the activity of the yeast. The fermented dough is poured into the shapes of a waffle oven, molded in the form of sheets and baked at a temperature of 160-170 ° C for 2-3 minutes. Thus obtained target product is cooled, cut and packaged for sale to the consumer.

When comparing the organoleptic properties according to GOST 5897 of the target product according to the proposed method and a commercially available product according to the closest analogue, it was found that the experimental product has a more delicate and more fragile consistency compared to the control, but crumbles to a lesser extent, has a sweet rye-wheat taste bread, not inherent in the control product, and a characteristic aroma of cinnamon. Assessment of tasters on a 5-point scale for the experimental and control product was 4.9 and 4.2 points, respectively.

Thus, the proposed method allows to obtain a new type of wafer bread with improved organoleptic properties.

Claims (1)

A method for the production of wafer bread, comprising preparing a dough containing a mixture of flour, vegetable oil, salt and water, forming it in the form of sheets and baking, characterized in that they use a mixture of wheat flour of the first grade, seeded rye flour and rye wallpaper flour in a ratio by weight 40: 7: 3, when preparing the dough, extruded baker's yeast, sugar, cinnamon and the enzyme preparation Neutrase are additionally used, the dough is prepared in the following ratio of components by weight with an accuracy of ± 5%: Flour mixture one hundred Pressed baker's yeast 1,5 Salt 1.3 Sugar 12 Vegetable oil 2,5 Cinnamon 1.25 Neutrase 0.015 Water To humidity 72% before molding, the dough is fermented at a temperature of 30-32 ° C for 30-60 minutes, and baking is carried out at a temperature of 160-170 ° C for 2-3 minutes.