RU2289928C2 - Method for preparing of bread hardtacks - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of hardtacks.

SUBSTANCE: method involves preparing and baking dough for producing of bread; holding bread; cutting into hardtack pieces; frying and drying said pieces; subjecting bread produced upon baking of dough to holding process, including holding in isolated air medium until moisture modulus reaches 0.48-0.72. Moisture modulus is ratio of moisture content of material from peripheral portion of bread product to basic moisture content of bread crumb from central zone.

EFFECT: increased cutting velocity of held bread and increased operating time of cutting members.

4 cl, 1 tbl

Description

The invention relates to the field of food technology and can be used at enterprises engaged in the production of snack products.

A known method of making crackers, which consists in baking bread, slicing it into slices with subsequent drying (application RU 2002102466, IPC A 21 D 13/08, 01/01/2002. Method for making crackers. Sokolov Yu.V.)

The disadvantage of this method is the jamming of the crumb when cutting breadcrumbs from unripened bread, i.e. ultimately, a decrease in consumer properties of the finished product.

Obtaining better cracked billets is possible with preliminary exposure of bread, during which the bread changes its physicochemical properties, acquiring a consistency that prevents the crumb from jamming during the cutting process.

A known method of making crackers (patent RU 2147805, IPC A 21 D 13/08, 09/15/1998. A method of preparing rye crackers. Rudenko SB, Becker GK), including flour batch with ingredients according to the recipe, fermentation of the obtained dough, its cutting, proofing, baking, aging of the obtained products at the temperature of the working room for 25-72 hours, cutting into breadcrumbs, oiling and making food additives - flavorings, frying at 120-140 ° С and drying at 60- 90 ° C.

The disadvantage of this method is to increase the viscosity of bread products during the aging process, accompanied, in particular, by an increase in the adhesion of the bread mass to the surface of the knives, which reduces the cutting speed. In addition, the distribution of viscosity zones in the volume of the bread product is uneven, directly correlating with the redistribution of humidity zones during the aging process, which leads to asymmetry in the perception of load by the front of the cutting knives, which reduces their resource.

The objective of the present invention is to increase the uniformity of the distribution of viscosity in the volume of a bread product during the aging process to enable it to increase its cutting speed and increase the resource of cutting elements.

The problem is achieved in that in the proposed method for the preparation of breadcrumbs, including baking bread products according to the recipe, their exposure, cutting into breadcrumbs, drying, exposure of bread products to produce a moisture module of 0.48-0.72, where the humidity module is the ratio humidity of the material from the periphery of the bread product to the initial moisture content of the bread crumb from the Central zone.

The application of this method allows to achieve a more uniform consistency, ensuring the required quality of the cut, increases the cutting speed and the resource of the cutting element.

Exposure of bread products is possible in various conditions. For example, to achieve the specified value of the humidity module, exposure is carried out after cooling to the temperature of the working room (according to GOST 12.1.005-88 "General sanitary and hygienic requirements for the air of the working area" - 16-25 ° C) in a volume isolated from the atmosphere, including with preliminary exposure for the first 6-18 hours in the atmosphere of the working room. Insulation of bread products can be carried out by sheltering moisture-proof materials.

The specific experimental conditions characterizing the examples of the known and claimed methods are shown in table 1. To demonstrate the effectiveness of the proposed method, the bread was aged by the prototype method for 48 hours and by the inventive method by isolating under moisture-proof material for 25, 48, 72 hours , including in two stages with preliminary exposure in the atmosphere for 6, 12, 18 hours, respectively.

Analysis of the data in table 1 allows us to conclude that the proposed method provides an increase in productivity of bread-cutting equipment. At the same time, an increase in cutting speed occurs at 60-260 kg / h while at the same time increasing the resource of cutting elements by 12-40 hours.

Table 1 No. The total exposure time of bread GOST 28807-90, hour Holding temperature, ° С The initial moisture content of the crumb,% The final moisture content of the peel,% Humidity module Cutting speed, kg / h Knife resource, hour Conformity of finished products to consumer level I Exposure to the prototype method 48 18 ÷ 20 46 17 0.37 990 120 corresponds to II Exposure to the proposed method in 2 stages (the first in an open atmosphere, the second under a moisture-proof material) one 25, including the first 6 hours - in an open atmosphere 18 ÷ 20 46 22 0.48 1100 132 corresponds to 2 48, including the first 12 hours - in an open atmosphere 18 ÷ 20 46 27 0.59 1200 160 corresponds to 3 72, including the first 18 hours - in an open atmosphere 18 ÷ 20 46 33 0.72 1250 160 corresponds to III Exposure to the proposed method in 1 step under a moisture-proof material one 25 18 ÷ 20 46 thirty 0.65 1050 132 corresponds to 2 48 18 ÷ 20 46 33 0.72 1150 160 corresponds to 3 does not match: - jamming the crumb; - pore closure; 78 18 ÷ 20 46 37 0.8 1200 168 - Excessive amount of crumbs

Claims (4)

1. A method of preparing breadcrumbs, including baking bread products, aging, cutting into breadcrumbs and drying them, characterized in that the aging of bread products is carried out to a moisture module of 0.48-0.72, where the moisture module is the ratio of the material’s moisture from the periphery of the bread product to the initial moisture content of the crumb from the Central zone. 2. A method of preparing bread crumbs according to claim 1, characterized in that the exposure of bread products is carried out in a volume isolated from the atmosphere of the working room. 3. The method of preparation of bread crumbs according to claim 1, characterized in that the bread products are kept for the first 6-18 hours in the atmosphere of the working room, and then in a volume isolated from the working room. 4. A method of preparing bread crumbs according to claim 2 or 3, characterized in that the bread products are isolated by sheltering them with a moisture-proof material.