RU2287280C2 - Method for manufacturing rusk-type bakery products - Google Patents

Abstract

FIELD: food industry, bakery industry.

SUBSTANCE: the innovation suggested deals with leaven-free kneading the dough out of wheat meal, yeasts, salt, a sugar-containing product, fatty raw material, water and other components according to the formula followed by keeping the mixture obtained for some period of time, dividing the intermediate products through matrices and keeping them for 50 min at 40° C, treating intermediate products with an egg product, baking and cooling ready-to-use products. While kneading the dough one should additionally introduce a surface-active substance - licorice root's extract. As water one may use activated positively charged water at pH 8.2, as fatty raw material - palm oil, and as a sugar-containing product - sladin 200K. Kneading should be carried out during 20 min, dividing of intermediate products through matrices should be conducted at the pressure being about 0.5-0.6 MPa at internal diameter of each matrix against its length being equal to 1:(6-7), followed by their support-free cutting under the matrix at diameter to height ratio being equal to 1:(1.2-2). As egg product for treating intermediate products one may apply egg powder as solution 1:10 in activated positively charged water at ratio of egg powder in water being 1:10. As a result, manufacturing process has been accelerated along with increased quality and attractiveness of ready-to-use products.

EFFECT: higher efficiency of manufacturing.

1 dwg, 1 tbl

Description

The invention relates to baking, flour products, and more specifically to machines and other equipment for the preparation and processing of dough, transportation and processing of finished flour products, as well as to methods and devices for processing dough before baking, to processing, for example, protection from spoilage, flour or test, in particular the introduction of additives; to baking methods; flour products, their protection from spoilage, and more precisely - to the processing of flour or dough by adding additives, and to methods for making dough and baking products, to finished flour products and their semi-finished products.

A known method for the preparation of flour products (Patent No. 1593559, MKI A 21 D 13/04 "Method for the preparation of flour products"), comprising mixing wheat flour, flour from waxy hybrid corn with amylopectin in the starch fraction, water and the components provided for in the formulation, molding the resulting mixture and baking and / or drying products.

Despite the attractiveness of this method, it is more suitable for making noodles, pasta and not suitable for making crackers.

A known method of preparing bakery products (ed. Certificate No. 1694087, MKI A 21 D 8/02 "Method for the production of bakery products"), including mixing flour, yeast, salt, sugar, fatty raw materials and water, kneading dough, fermentation, butchering, proofing of billets, baking bread, in which an additive prepared by hydrolysis of a pen in the presence of the enzyme preparation Streptomices chromogenes s gralcus 0832 and a calcium-containing preparation is additionally added to the mixture of prescription components, and the powder of the hydrolyzate of the pen is first diluted with water until Ia suspension and the resulting suspension is emulsified with the fat raw material.

The disadvantage of this method is the need for storage and propagation of a pure culture of the enzyme, the need for hydrolysis of the pen, as well as obtaining a mechanical suspension and emulsifying it with fatty raw materials. All this greatly complicates the production of bakery products.

A known method of making bread (ed. Certificate No. 1658959, MKI A 21 D 8/02 "Method for the production of bread"), which involves kneading dough from flour, water, yeast and sodium alginate, cutting the dough, proofing and baking finished products, in which, to reduce absorption and accelerate the excretion of radionuclides from the body, sodium alginate is kept in water before being introduced into the dough until a colloidal solution is obtained and introduced into the dough in an amount of 0.5 to 2.0% by weight of flour at the end of the batch.

The disadvantage of this method is the increase in fermentation time due to the introduction of a medicinal lyophilized gel into the fermenting mass of the test, which reduces the nutritional value of bread and which may ultimately be dangerous for certain organisms, for example, for children.

A known method of preparing a yeast dough (application BIPM No. 7, 03/10/2003, No. 2001104173/13, MKI A 21 D 8/02 "Method for the production of yeast dough"), involving kneading dough from flour, water and other components provided for by the recipe, aging the resulting mixture, molding the resulting mixture, molding the blanks, baking them, and when kneading into the dough, they introduce an oil-fat emulsion prepared in advance from calcium glycerophosphate or calcium lactate, vitamin D and water, or add a mixture of egg shell powder and flour.

The method is suitable in the production of various bakery products. The disadvantage of this method is the difficulty of mechanically preparing an input-fat emulsion, its chemical instability and short storage time. And also, in the case of the use of egg shell powder, it requires thorough disinfection and jeopardizes the infection of the final product, is time-consuming and may ultimately lead to a decrease in the quality of the finished product and requires a large amount of labor time in the production of the final product.

A known method for the production of cracked bakery products (TU 9118-004-46812750 "Russian crackers" - Russian bread crumbs with sausage flavor, OOO "RUSSKART", Moscow), including a breeder cycle involving mixing rye flour and water with the introduction of yeast and milk acid bacteria, the mixture is fermented, the production cycle consists in kneading the dough with the introduction of rye-wheat flour, vegetable oil, salt, the Salami food-taste additive identical to natural (contains meat flavor identical to natural, sugar, glutam t of sodium - flavor enhancer, acidity regulator, anti-caking agents, food coloring, lactic and citric acids), fermentation and molding of flat ribbons, proofing and baking of finished forms, followed by their cutting into noodle-like products, drying and packaging hot in a sealed and waterproof consumer packaging package.

The main disadvantage of this method is the production of crackers with synthetic substances that reduce the nutritional value of the product, its limited use (additive to beer), storage only in a sealed form, the high cost of the product is an order of magnitude higher than the cost of the best varieties of crackers according to GOST, the cost of packaging - half an order of magnitude higher than the value of the contents of the product in it.

A known method for the production of crackers ("Home-made cakes, pastries, biscuits, gingerbread cookies, pies", - RP Kengis, Ed. Food industry, M., 1966, p. 170, 178-179), including the preparation of yeast suspension by activating the yeast, kneading the dough on it with the introduction of flour (called dough - according to the recipe No. 290), wheat, sugar, butter (margarine), eggs, salt, aromatic substances, fermentation (in a warm place), molding (the prepared dough is rolled into a bundle , cut into pieces 6-8 cm long, put test flagella on a baking sheet, greased with oil, you can make nadav with a knife on a flagellum), proofing, greasing test flagella with eggs, baking (15-20 minutes at T = 230-250 ° C), holding at room temperature for at least 24 hours so that when cutting into slices didn't crumble. After slicing, the slices are laid on a dry sheet and dried for 15-20 minutes at T = 180-200 ° C. Crackers - crackers - are ready.

When preparing a yeast suspension, take half the norm of flour, the fermentation temperature of the dough is 28-30 ° C for 3-3.5 hours to the maximum rise. During fermentation, carbon dioxide bubbles appear on the surface. As soon as the dough begins to settle, heated products and the remaining flour are added to it, knead for 5-8 minutes. As a result of the vital activity of the yeast, alcohol and carbon dioxide are formed in the test. In an effort to get out of the dough, the gas loosens it, creating pores, and increases the volume of the dough. With excessive accumulation of gas in the test, the yeast stops working and the dough falls off. After dipping the dough with a hand or spatula, a significant part of the gas is removed, the dough is saturated with oxygen and fermentation resumes again (ibid., P. 31). Yeast fermentation, as a process chemically related to the action of enzymes, does not depend on other living conditions of the yeast; for example, it is independent of air flow. For further reproduction of yeast, as an expression of general life activity, the flow of air, on the contrary, is necessary.

Although the conditions for this activity of yeast are already there, but in the process of fermentation they become increasingly unfavorable. Fermentation products, alcohol and carbon dioxide, accumulate more and more and surround individual yeast cells, since a relatively dense medium prevents their rapid release. Under these conditions, the good development of yeast and their reproduction is very difficult. By “interrupting” the dough, it is possible to distribute the harmful fermentation products and vent the dough by mixing the dough with new flour at known intervals. This introduces not only a new amount of nutrients for yeast, but also air for their respiration, and thereby provides favorable conditions for their development ("Grain and Bread", Prof. MP Neiman, Snabtekhizdat, L.O., 1935 g., pp. 320-322).

The disadvantage of this method is the length of the process, the lack of mechanization, the short shelf life of the finished product, the insufficiently attractive appearance of the product.

The closest technical solution to the proposed method for the production of rusks bakery products is "Technology for the production of rusks" - a prototype (Collection of technological instructions for the production of bread and bakery products, M .: "Preiskurantizdat", 1989, USSR Ministry of Bread Products VKNII x / bakery industry, NGO Khlebprom, pp. 325-327, 331-335).

The method relates to methods for the preparation of dough and baking products (loaves, as well as crackers from them) and involves kneading dough from wheat flour, yeast (on a thick dough or steamed), salt, sugar-containing product, fatty raw materials, water and other components provided for by the recipe (fillers and flavorings), holding the resulting mixture (fermentation 90-150 min), cutting the billets (by machine through the matrix and portionwise), proofing the billets (slabs) for 50 minutes at a temperature of 40 ° C, processing the billets with an egg product ( lubricate egg grease), baking (oven), cooling the finished articles (kept for 24 hours), the cutting plates (loaves into slices) drying the biscuits (slices are laid on sheets) in the furnace.

The disadvantages of this method are the length of the production process, the short shelf life due to oxidation of the fat product in the opened pores in the cutting planes of crackers, the inevitability of cutting bread loaves into slices (crackers), due to the breaking of crackers, their traditional form does not always have an aesthetic appearance.

The present invention is based on the solution of such a method for the production of cracked bakery products, which would allow to achieve such a technical result and consist in accelerating the process, improving the quality and attractiveness of the finished product.

According to the invention, this problem is solved due to the fact that the essence of the invention as a technical solution is expressed in a method for the production of cracked bakery products, which involves the unmatched kneading of dough from wheat flour, yeast, salt, sugar-containing product, fatty raw materials, water and other components provided for in the recipe, aging the resulting mixture, cutting blanks through matrices, proofing blanks for 50 minutes at a temperature of 40 ° C, processing blanks with an egg product, baking and cooling finished products, According to the invention, when kneading the dough, a surfactant is additionally added - licorice root extract, activated positively charged water with pH 8.2 is used as water, palm oil is used as fat raw material, and 200K sludge is used as sugar-containing product, dough is mixed in within 20 minutes, cutting the blanks through the matrix is carried out under a pressure of 0.5-0.6 MPa with an inner bore diameter of each matrix to its length equal to 1: (6-7), followed by their unsupported cutting under the matrix with a ratio of di a meter to a height of 1: 1.2-2, and as the egg product used to process the billets, use egg powder in the form of a solution in activated positively charged water with an egg powder to water ratio of 1:10.

The technical result achieved is in a causal relationship with the essence of the invention. The implementation of the differences of the invention determines the achievement of fundamentally new properties of the object.

The invention will be understood from the following description of the invention and the accompanying illustrations, where:

figure 1 shows a color photograph of cracked nut-shaped products in the package;

figure 2 shows a photograph of crackers in bulk for clarity on the background of a matchbox.

The technological process for the production of cracked bakery products includes the basic operations: preparation of raw materials and materials, preparation of dough, cutting and molding of products, proofing of products, baking and cooling of cracked products.

The process involves an unmatched kneading of dough made from wheat flour of the 1st grade with a gluten content of more than 27%, yeast, salt, sugar-containing product - sladine 200K (Sanitary and epidemiological conclusion No. 77.99.02.919.D.007180.09.03 of September 29, 2003 of the State Sanitary epidemiological service of the Russian Federation on TU 9199-013-51070597-2003, for example: 1 kg of a mixture of sladine 200K replaces 200 kg of sugar), fatty raw materials in the form of palm oil, other components provided by the recipe (flavorings, etc.), water, aging the resulting mixture, cutting blanks h Res matrix preforms proofed for 50 minutes at 40 ° C, machining of the workpieces egg product, baking and cooling the finished articles.

As water use activated positively charged water with a pH of 8.2 (the so-called "living" water with alkaline properties or "catholyte"). The use of activated water increases the wettability of all components in the process of mixing and dissolving them before a doughless kneading of the dough and forms an emulsion of a uniform consistency based on dispersion conditions. This mixing can be carried out on a kneading machine - TMM 140. Baking yeast taken pressed or dried, preparing from them yeast milk at t = 30-34 ° C. All components must have a temperature of 25-30 ° C. Yeast contains: proteins, fats, carbohydrates, mineral salts and biologically active substances, trace elements, vitamins B1, B2, PP. At the same time, a surfactant of licorice root 0.21% is added to the solution.

Kneading the dough is carried out safely for 20 minutes on a TMM 140 machine. Wheat grain starch is only an energy substance for the human body, while protein substances are used by the human body to build and recreate cells. The amount of protein and its physical properties are of great importance for evaluating the baking and pasta qualities of flour. Of the proteins of wheat grain, gliadin and glutein, of which gluten mainly consists of the content and quality of which determines the gas-holding ability of the dough made with yeast, which is the main indicator of the baking qualities of flour, are of the greatest technological importance when using flour for making bread and pasta. A large gas-holding ability of the dough is observed in cases where the flour contains a large amount of good quality gluten (elastic gluten). The gas holding capacity of the dough depends on the quantity and quality of the yeast and the diastonic activity of the flour, i.e. from the degree of hydrolysis (decay) of starch to maltose, which is food for yeast cells. The introduction of licorice root surfactant extract during kneading significantly improves the gas-holding ability of the test by capturing and retaining the carbon dioxide molecules released during fermentation with glycyrrhizic acid.

The ability of starch to decompose before the formation of maltose is of great practical importance for industrial bakery, where bread is baked without the use of sugar and sugar-containing substances. The wheat germ is also rich in vitamin E, except for vitamin B1. The value of grain is determined by the content of endosperm (nucleus) in it. The content in ripened wheat grain is on average 86-88%. The bakery qualities of flour are set by basic indicators, for example, the vagueness of hearth bread (the ratio of the height of hearth bread to its diameter) ("Guidelines for approving agricultural crops", v.1, grain crops, OGIZ-selkhozgiz, M., 1947, edited by N .V. Tsitsin, p. 612).

Rhizomes and roots of wild plants (Glicyrrhiza) contain up to 23% glycyrrhizin, glucose, sucrose, gum and other complex substances. It is of the greatest value for the production of emulsions (MME) due to the presence in it of a large percentage of high molecular weight surfactants, namely glycyrrhizin-saponin-like substance, which is a potassium and calcium salt of tribasic glycyrrhizic acid. Licorice root extract is prepared by extracting hot water in diffusers. Then the extract is evaporated by boiling up to 20-25% of solids.

The moisture content of the dry extract is 35%, the ash content is up to 9%, the glycyrrhizin content is up to 18%.

Crystalline powder is prepared from the same extracted extract only by evaporation in a vacuum apparatus and dried in gas or electric dryers. The moisture content of the powder is up to 10%, the glycyrrhizin content is up to 25%.

Before introducing licorice root extract into a tank with palm oil, it is mixed with an equal amount of activated (slightly alkaline) water with a pH of 8.2 (for example: tap water has a pH of 7.5; and a slightly alkaline discharge, the pH is from 8 to 10). The rest of the activated water is introduced immediately into the oil tank. When the extract is mixed, acid hydrolysis of the glycyrrhizin-saponin-like substance takes place and a relatively easy break of the chemical bonds of glycyrrhizic acid occurs with the formation of one molecule of glycyrrhitic acid and two molecules of glucuronic acid and the appearance of free valence radicals. The following is the formula for glycyrrhizic acid.

Studies have shown that glucuronic acid is able to bind many toxic substances and that it is the two molecules of glucuronic acid that are connected together, as is the case in glycyrrhizic acid, act more vigorously. It is known that the adsorption layers of high molecular weight surfactants (licorice root extract), removing surface tension at the particle-medium interface, bind a part of the dispersion medium and form a protective hydration shell around the particle. Glycyrrithic and glucuronic acids, having high adsorption capacity, attach carbon dioxide molecules to the released radicals of glycyrrhizic acids. Thus, all particles of the dispersion medium are in a physico-chemical bond and a stable state, which has a positive effect on the production of crackers.

The fraction of electrochemically activated water used to obtain a water-in-oil emulsion is obtained in plants of known design, including a container in the middle of which a semi-permeable partition is mounted (for example, from filtered chlorine fabric). Carbon electrodes are installed on both sides of the partition, which are connected to the direct current source from the rectifier after the tank is filled with tap water (see J. "Technique and Science", 1981, No. 12, p. 13, serial installation UEV-4 , p.11 - "Resistant foams at work", 3rd column; also No. 5, 1985, p. 43-44, "Around living water").

After kneading the dough without dough, it is fermented for 90-120 minutes to a final acidity of 2.0-2.5 degrees. After fermentation, the dough is cut on a MSP-2 machine in batches (10 kg) with 5-6 matrices. The blanks are cut through the matrices by means of stepped rollers in a machine under pressure in the test of 0.5-0.6 MPa with an inner bore diameter of each matrix to its length (pipe) equal to 1: (6-7), i.e. the inner diameter is equal to within 10 mm, and the length (pipe) 60-70 mm. A single-wire cutting is performed under the matrix with a diameter to height ratio of 1: (1.2-2), i.e. 10 mm: (12-20 mm). The resulting products from the conveyor are placed on baking sheets in a rack-cart of 10-19 baking sheets, which can withstand at 40 ° C for 50 minutes. Due to the carbon dioxide emitted, the workpieces rise in height and take a semi-oval shape. After 50 minutes, all the biscuits on the baking sheets are sprayed using egg powder in the form of a solution in activated positively charged water in a ratio of egg powder to water of 1:10. The next and final operation is the baking of rusks in the KEP-600M oven, a spinning or tunnel type, loading baking sheets on trolleys with rusks in the oven.

The temperature in the oven is 190-200 ° C, the baking time is 17-20 minutes. During baking, there is an increase in the height and width of crackers, which, due to the release of carbon dioxide held in the test by glucuronic acid, and the created egg powder film on the surface, acquire an oval-spherical nut-like shape and a yellowish uniform color. The obtained crackers are removed from the oven and packaged after cooling. The outer surface of crackers without traces, without through cracks and voids, without visible porosity.

The envisaged method for the production of cracked products is performed in the following ratio of components, wt.%:

Flour - 65-65.5

Sladin 200K - 0.07-0.08

Licorice root extract - 0.2-1.0

Palm oil - 4.1-4.3

Salt - 0.6-0.65

Flavors 0.03-0.04

Egg product - 0.06-0.065

Prescription ingredient - prescription

Activated water with pH 8.2 - the rest

The present invention allows to accelerate the production process of crackers, improve quality and increase shelf life, to obtain crackers in an unconventional attractive form.

Claims (1)

A method for the production of cracked bakery products, comprising a kneadless kneading of dough from wheat flour, yeast, salt, a sugar-containing product, fatty raw materials, water and other components provided for by the recipe, holding the resulting mixture, cutting blanks through matrices, proofing blanks for 50 minutes at a temperature of 40 ° C, processing the workpieces with an egg product, baking and cooling the finished products, characterized in that when kneading the dough, an additional surfactant is added - licorice root extract , activated positively charged water with a pH of 8.2 is used as water, palm oil is used as a fatty raw material, and 200K sludge is used as a sugar-containing product, the dough is kneaded for 20 minutes, blanks are cut through matrices under a pressure of 0.5 -0.6 MPa with an inner bore diameter of each matrix to its length equal to 1: (6-7), followed by their sharp cutting under the matrix with a diameter to height ratio of 1: (1.2-2), and in The quality of the egg product used to process the billets uses egg poros ca as a solution in an activated positively charged water in the ratio of egg powder to water of 1:10.

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