RU2306705C2 - Dough preparing method - Google Patents

Abstract

FIELD: food-processing industry, in particular, process for preparing of dough.

SUBSTANCE: method involves preparing water-flour mixture with flour to water ratio of 1:(1-2); standing said mixture during at least 40 min at temperature of 32-35 C and holding in centrifugal force field of settling chamber having separation factor of at least 500. As a result two components are formed, one of said components being dough with reduced content of starch component and other component being starch having moisture content of 30-60% which is used as independent product.

EFFECT: reduced dough kneading time, improved dietary properties and prolonged time during which product is kept in fresh state.

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Description

The invention relates to the food industry and can be used in the preparation of dough for bakery, pasta and other food products.

A known method of producing wheat bread, in which the recipe components (flour, yeast, salt, water, sugar component, fat component) are combined together, knead the dough, ferment the dough, cut it, proofing and baking blanks (I.M. Reuter. Reference on baking production. - M.: Food Industry, - 1977. - p.139-144). With this method, the final composition of the main food ingredients in bread depends on their ratio in the feedstock and cannot be changed. From the point of view of modern dietetics, the standard ratio of the main food ingredients that is found in such bread is not optimal. Therefore, the disadvantage of this method is the low quality of the products.

A known method for the production of bakery products from wheat flour, red rye malt, molasses, yeast and other raw materials, which includes the preparation of a semi-finished product, kneading dough, fermenting dough, cutting, proofing and baking blanks (Patent of the Russian Federation 2185732, A21D 8/02, published July 27, 2007 .2002). This method has the same disadvantages in the products that were mentioned above.

The closest in technical essence to the claimed invention (prototype) is a method for producing a test with a low carbohydrate content, which includes adding protein-containing components from a wide group of products (isolate or concentrate of wheat protein; denatured, or fractionated, or converted, or hydrolyzed wheat protein; a combination of listed) when preparing the dough. High-protein baked goods with low carbohydrate content are obtained from the dough (US Application 2003134023, A21D 010/00, July 17, 2003). The disadvantages of the method are the low quality of the products, namely in terms of food, energy, biological value of bread due to the imbalance of the added components, as well as the complexity of the technology of preparation of the dough during kneading to obtain uniformity of mass when introducing protein-containing components due to the use of special measures and increase the time of kneading test 1.5-1.7 times.

The technical result of the invention is the preservation of the natural properties and natural balance of the components of the test, the water-soluble protein components are saved in the test, due to which the quality of bakery products, namely the food, energy, biological value of the products, is improved, the technology for producing products when mixing dough is simplified, the time of kneading dough is reduced . A change in the ratio of proteins and carbohydrates in the direction of increasing proteins in the final product - bakery products with improved dietary properties - leads to a decrease in the caloric content of products from such a dough both by increasing the moisture-binding and water-holding abilities of the protein component, and by significantly reducing the carbohydrate component in the product in whole. For the same reason, the time to preserve the freshness of products increases.

The technical result is achieved by the fact that the method of preparing the dough according to the invention provides for the preparation of a water-flour mixture with a ratio of flour and water 1: (1-2), its maturation for at least 40 minutes at a temperature of 32-35 ° C and further keeping in the centrifugal field precipitation centrifuge with a separation factor of at least 500 with the formation of two components, one of which is a dough with a reduced content of starch component, and the other is starch with a moisture content of 30-60%, which is used as an independent pro duct.

The preparation of a water-flour mixture with a flour and water ratio of 1: (1-2), standing of the water-flour mixture for at least 40 minutes at a temperature of 32-35 ° C, keeping the mixture in the field of centrifugal forces of a precipitation centrifuge with a separation factor of at least 500 allows to isolate from a water-flour mixture a protein-carbohydrate complex of proteins in a natural form, starch grains, fats, other components of the original flour, bound into a single spatial organization in the form of a gel-like single test that does not stratify over time, and the content of Khmal component is reduced. When used in the kneading process, such a product has a high ability to uniformity when mixed, i.e. It has high technological effectiveness in dough production. During heat treatment, a single spatial organization provides the frame properties and texture of traditional bakery products. When using products prepared using such a product, a high nutritional and biological value of bread is achieved, as well as a decrease in the caloric value of products. Starch with a moisture content of 30-60%, consisting mainly of type A starch, is more fully extracted as an independent product.

The dough thus obtained has a reduced content of starch component, and, accordingly, the ratio of the protein component significantly increases in relation to the rest of the flour components (starch residues, fats, micro and macro elements, vitamins, etc.). Moreover, the test preserves the natural diversity of proteins, the natural balance between a variety of proteins, and between proteins and other components of flour, with the exception of starch. This method of preparation of the dough allows you to increase the nutritional value of bakery products by optimizing the ratio of the main food components.

The claimed invention is as follows.

Wheat flour is mixed with water at a ratio of flour and water 1: (1-2), stand for at least 40 minutes at a temperature of 32-35 ° C. Next, the resulting water-flour mixture is loaded into a precipitation centrifuge and kept in a centrifugal field of a precipitation centrifuge with a separation factor of at least 500. After the water-flour mixture is kept in a centrifugal field in a centrifuge, two components are formed: the first component is a dough with a reduced content of starch component , and the second component is starch with a moisture content of 30-60%. The content of foreign matter in starch is not more than 2%. Further, the obtained dough with a reduced content of starch component is used according to the recipe, and starch is used as an independent product.

A comparative analysis of the content of basic food substances in the original flour and dough prepared in various ways, calculated on 100 g dry matter (d.v.), is given in the table.

The composition of the test obtained by the claimed method is determined based on the fact that from the original wheat flour of the highest grade when centrifuged from 79 g of starch (hereinafter, the data are given in grams when converted to 100 g on a dry matter basis (d.v.)) the second, starchy component is released 60 g (data confirmed by experiments). Starch in the resulting test remains 47.5 g, and the proportion of protein is 30 g. To obtain the test by the method described in the prototype, with a protein content of 30 g, protein-containing components, such as an isolate or a concentrate of wheat protein, must be added; denatured, or fractionated, or converted, or hydrolyzed wheat protein, or a combination of those listed in an amount of 20.4 g. The proportion of water-soluble proteins is reduced by 3 times. A comparative analysis of other components also shows the advantages of the test according to the claimed method compared to the prototype.

The method of preparation of the test is illustrated by the following examples.

Example 1

Wheat flour is mixed with water at a ratio of flour and water 1: 1, stand for 40 minutes at a temperature of 32 ° C. Next, the obtained flour-water mixture is loaded into a precipitation centrifuge and kept in a centrifugal force field of a precipitation centrifuge with a separation factor of 500. After keeping the flour-water mixture in a centrifugal force field in a centrifuge, two components are formed: the first component is a dough with a reduced content of starch component, and the second component is starch with a humidity of 60%. The content of foreign matter in starch is 1%. Further, the obtained dough with a reduced content of starch component is used according to the recipe, and starch is used as an independent product.

Example 2

Wheat flour is mixed with water at a ratio of flour and water 1: 2, stand for 50 minutes at a temperature of 35 ° C. Next, the resulting water-flour mixture is loaded into a precipitation centrifuge and kept in the field of centrifugal forces of the precipitation centrifuge with a separation factor of at least 600. After the water-flour mixture is kept in the field of centrifugal forces in the centrifuge, two components are formed: the first component is the dough with a reduced content of starch component , and the second component is starch with a humidity of 30%. The content of foreign matter in starch is 0.5%. Further, the obtained dough with a reduced content of starch component is used according to the recipe, and starch is used as an independent product.

Thus, the proposed method for the preparation of dough allows you to optimize the balance of protein and other components, preserve the traditional texture of bakery products, improve quality and increase the shelf life of fresh products. An important advantage of this method is the fact that water-soluble protein components are preserved in the test. The resulting dough is easily mixed with other components of bakery products on existing equipment, i.e. characterized by convenient technological applicability.

Comparative analysis of the content of basic food substances in the initial flour and dough prepared in various ways, calculated on 100 g dry matter (d.v.) No. p / p Name of component The average composition of premium wheat flour, g The composition of the test obtained by the claimed method, g The composition of the test obtained by the method of the prototype, g one Proteins: 12.0 30,0 30,0 1.1 of which are water soluble: 3.0 7.5 2,4 1.2 of which are water insoluble: 9.0 22.5 7.2 1.3 of which added protein-containing components: 0,0 0,0 20,4 2 Starch: 79.0 47.5 62.9 3 Fats 0.8 2.0 0.6 four Other 8.2 20.5 6.5 TOTAL: one hundred one hundred one hundred

Claims (1)

A method of preparing a dough, characterized in that it provides for the preparation of a water-flour mixture with a ratio of flour and water 1: (1-2), its maturation for at least 40 minutes at a temperature of 32-35 ° C and further keeping in the field of centrifugal forces of a precipitation centrifuge with a separation factor of at least 500 with the formation of two components, one of which is a dough with a reduced content of starch component, and the other is starch with a moisture content of 30-60%, which is used as an independent product.