RU2290812C1 - Method for producing of bread - Google Patents

Abstract

FIELD: food-processing industry, in particular, bread making.

SUBSTANCE: method involves preparing sponge dough by mixing top-grade wheat flour, baker's compressed yeast, and water; fermenting sponge dough; kneading dough by mixing of sponge dough, top-grade wheat flour, flour-milling and groats industry product, and additives; fermenting dough; cutting and proofing dough pieces and baking; using cracked buckwheat grain as flour-milling and groats industry product; mixing with water; bringing to boiling temperature; draining water; allowing to cool to room temperature; kneading while adding top-grade wheat flour in an amount of 5-10% by weight of flour.

EFFECT: reduced labor intensity, improved quality and consumer properties of bread by increased digestibility, and reduced bread production costs.

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Description

The invention relates to the food industry and can be used in the production of bread.

A known method for the production of bread from premium wheat flour with the addition of buckwheat flour in the amount of 10% by weight of flour during dough preparation. Buckwheat flour to reduce the specific taste and smell is made as part of the tea leaves (Kuznetsova N., Cherkasova O., Snagina T. Development of bakery products using products from cereals // Bread products. - 1995. - No. 11. - P.14-16 )

The disadvantages of the described method for the production of bread are the duration of the preparation of bread, the use of additional equipment and the high complexity of the process due to the need to prepare the tea leaves.

Closest to the proposed invention in technical essence (prototype) is a method for the production of wheat bread on a dough, comprising preparing dough by mixing premium wheat flour, pressed baker's yeast and water, fermenting the dough for 210-240 minutes Next, dough is made by mixing dough, premium wheat flour, a product of flour and cereal production and additives until a homogeneous mass is obtained. As a product of flour and cereal production, crushed wheat grain enriched with mycelium of the fungus Pl. ostreatus / Fr. / Kumm or wheat bran enriched with mycelium of the fungus Pl. ostreatus. As additives - water and salt solution. Subsequent fermentation of the dough is carried out within 60-90 minutes. Then carry out the cutting, proofing and baking bread. Bake bread at a temperature of 215-250 ° C for 45-50 minutes (patent RU 2116730 C1, 08/10/1998).

The disadvantages of the above method are the high complexity of the production of bread due to the need to enrich the product of flour and cereal production with mycelium of the fungus Pl. ostreatus /Fr./Kumm, which may not be feasible at every bakery. The purchase of a finished additive by the enterprise significantly increases the cost of bread. In addition, when a product of flour and cereal production enriched with the mycelium of the fungus Pl. ostreatus /Fr./Kumm there is a possibility that the finished product will have a specific aftertaste and smell characteristic of mushrooms, which significantly reduces the quality and consumer properties of bread.

The proposed invention solves the problem of reducing the complexity, improving the quality and consumer properties of bread prepared according to the claimed technology, as well as improving the efficiency of production of this bread.

To achieve this technical result in a method for the production of bread, including the preparation of dough by mixing premium wheat flour, pressed baker's yeast and water, fermenting dough, kneading dough by mixing dough, premium wheat flour, flour and cereal product and additives, fermenting dough , butchering, proofing and baking, buckwheat flour is used as a product of flour and cereal production, which is mixed with water, brought to a boil, drained, leave t cool to room temperature and add when mixing the dough in an amount of 5-10% of the total mass of premium wheat flour.

The decrease in the complexity of bread production is due to the fact that rice groats do not need to be enriched with the mycelium of the fungus Pl. ostreatus /Fr./Kumm.

Improving the quality and consumer properties of bread prepared according to the claimed technology is due to the use of buckwheat flour milling and cereal production as a product, which is mixed with water, brought to a boil, drained and allowed to cool to room temperature, instead of chopped wheat grain enriched fungal mycelium Pl. ostreatus / Fr. / Kumm or wheat bran fortified with PI fungus mycelium. ostreatus and "an increase in its digestibility associated with the improvement of such organoleptic characteristics as taste, aroma, color, looseness and bakedness of the crumb. The color of the crumb is light, the structure of the porosity of the crumb is medium, uniform, thin-walled, developed, with visible inclusions of buckwheat, which pre-mixed with water and heated to a boil.

The increase in the efficiency of bread production is due to the fact that the preparation of buckwheat made to start production does not require special conditions, it can easily be done at any bakery.

The use of buckwheat prodol, which is mixed with water, heated to a boil, drained, left to cool to room temperature and added during the kneading of dough in the amount of 5-10% of the total mass of premium flour is optimal, as it leads to the intensification of alcoholic fermentation, increasing the intensity of loosening the dough due to the release of carbon dioxide and, therefore, to a more complete accumulation of taste and aromatic substances and to improve the organoleptic characteristics of bread.

The use of buckwheat prodol, which is mixed with water, heated to a boil, drained, left to cool to room temperature and added when kneading dough in an amount exceeding 10% of the total mass of premium wheat flour, leads to a deterioration in the appearance of products, which significantly reduces the organoleptic quality indicators and consumer properties of the resulting product.

The use of buckwheat flour, which is mixed with water, heated to a boil, drained, allowed to cool to room temperature and added when kneading dough in an amount of less than 5% of the total mass of premium wheat flour, leads to a slight improvement in physicochemical and organoleptic characteristics quality of the resulting product.

The invention is illustrated in the table, which presents the main properties of bread obtained in accordance with the proposed method, when used as a product of flour and cereal production of buckwheat, which is pre-mixed with water, heated to boiling, drained, allowed to cool to room temperature and add when mixing the dough in an amount of 5-10% of the total mass of premium flour.

Method for the production of bread is as follows.

Buckwheat is cleaned of impurities, washed with water. The peeled and washed buckwheat meat is mixed with cold water, salted to taste, brought to a boil over low heat, drained, left to cool to room temperature. Then the dough is kneaded by mixing premium wheat flour, pressed baker's yeast and the required amount of water. The resulting dough is fermented and dough is kneaded on its basis by mixing premium wheat flour, a product of flour and cereal production, which is used as prepared buckwheat, in the amount of 5-10% of the total weight of premium wheat flour, and additives. Salt and water are used as additives. The amount of flour added to the dough and to the dough varies depending on the type of dough used. The resulting dough is fermented, chopped, proofed and baked.

An example of a specific implementation of the method.

Buckwheat is cleaned of impurities and washed with water. Then mixed with cold water, salted to taste, brought to a boil over low heat, drained the water, left to cool until the product reaches room temperature. After the dough is kneaded by mixing the water diluted in the water of pressed baker's yeast and premium wheat flour. The dough is kneaded until a homogeneous mass is obtained, after which the dough is placed in a thermostat, at which the temperature is maintained at 32 ° C and left to ferment for 3.5-4 hours. The selected dough is thoroughly mixed, salt solution is added, water is added to the whole mass while stirring premium grade wheat flour and introduced prepared buckwheat flour in the amount of 5-10% of the total mass of premium grade wheat flour. The kneaded dough is left to ferment for 1.5-2 hours. During fermentation, 50-60 minutes after kneading, the dough is dipped. Selected dough is served for cutting, where it is divided into pieces of a given mass manually or with the help of dough dividing machines, and rounding the dough pieces is also done manually or using dough rounding machines. Next, the rounded dough pieces are served for proofing in a proofer with a temperature of 35-40 ° C and a relative humidity of 75-85%. Spaced dough pieces send pa to baking at a temperature of 210-230 ° C for 20-30 minutes.

The research results of the basic properties of bread made in accordance with the proposed method are presented in the table. As a control sample, we used bread baked without adding a product of flour and cereal production (Collection of technological instructions for the production of bakery products, Moscow - 1989). The analysis of the research results yields the following conclusions.

When making 3% buckwheat, which is mixed with water, brought to a boil, drained, left to cool to room temperature, of the total mass of premium wheat flour, the specific volume of bread remains at the level of the specific volume of the control sample, the porosity increases by 0.9 %, humidity remains within the limits established by the standard, acidity does not change. Bread with buckwheat added, which is mixed with water, brought to a boil, drained, left to cool to reach room temperature in the amount of 3% of the total mass of premium wheat flour does not differ from the control sample, has an attractive appearance, pleasant taste and aroma . With the addition of 5% buckwheat, which is mixed with water, brought to a boil, drained and allowed to cool to room temperature, of the total mass of premium wheat flour, the specific volume of bread increases by 7.7%, porosity - by 3.0% , acidity remains at the control level, humidity increases by 2.4%. Bread has an attractive and unusual appearance, because on its surface and in the crumb there are buckwheat grains, a pleasant taste and aroma. When using 7% buckwheat prodol, which is mixed with water, brought to a boil, drained, left to cool to room temperature, the specific bread volume increases by 11.5% of the total mass of premium wheat flour, the porosity of the sample increases by 4.8%, humidity - by 2.6%, acidity does not change. Bread has an attractive appearance, pleasant taste and aroma. When making 10% buckwheat, which is mixed with water, brought to a boil, drained, left to cool to room temperature, the specific weight of bread increases by 15.4% of the total mass of premium wheat flour, porosity by 5.2% , humidity remains within the limits established by the standard, acidity does not change. Bread has an attractive appearance, on its surface and in the crumb there are grains of buckwheat, pleasant taste and aroma. When using 12% buckwheat, which is mixed with water, brought to a boil, drained, allowed to cool to room temperature, an increase in porosity of 0.8% is observed from the total mass of premium wheat flour, the specific volume remains at the level of the specific volume of the control sample, humidity increases by 3.0%. But when using this amount of buckwheat minced, which is mixed with water, brought to a boil, drained, left to cool to room temperature, organoleptic quality indicators are reduced, since too many grains of buckwheat minced on the surface of the product and in the crumb of bread worsen the appearance product.

Bread obtained by the proposed method has the correct shape, without lateral outflows; a surface with visible inclusions of buckwheat made without cracks and explosions; the color of the peel is yellow; the taste and aroma characteristic of bread; porosity structure: medium, uniform, developed; the crumb of bread is well baked, not moist, not sticky to the touch, with visible inclusions of buckwheat. The color of the finished bread crumb is light.

Thus, the use of the proposed method for the production of bread can reduce the complexity of the production of bread, improve the quality and consumer properties of the finished bread while increasing the efficiency of its production.

Method for the production of bread
Table - The main properties of bread obtained in accordance with the proposed method, when used as a product of flour and cereal production of buckwheat, which is pre-mixed with water and heated to boiling Bread properties The amount of buckwheat made, pre-mixed with water and brought to a boil, in% of the total mass of premium wheat flour - 3 5 7 10 12 Specific volume, cm ³ / g 2.6 2.6 2,8 2.9 3.0 2.6 Porosity,% 69.9 70.8 72.9 74.7 75.1 70.7 Humidity% 42.0 43.1 44,4 44.6 44.8 45.0 Acidity, degrees 1.4 1.4 1.4 1.4 1.4 1.4

Claims (1)

Method for the production of bread, including preparation of dough by mixing premium wheat flour, pressed baker's yeast and water, fermenting dough, kneading dough by mixing dough, premium wheat flour, flour and cereal production and additives, fermenting dough, cutting, proofing and baking , characterized in that as a product of flour and cereal production, buckwheat is used, which is mixed with water, brought to a boil, drained, left to cool until it reaches room temperature and add when kneading dough in an amount of 5-10% of the total mass of premium wheat flour.