RU2316214C2 - Bread production method - Google Patents

Abstract

FIELD: food-processing industry, in particular, baking branch of industry, more particular, production of bread using rye and wheat flour.

SUBSTANCE: method involves preparing dough of two kinds, namely, rye-wheat dough and top-grade wheat flour dough; preparing rye-wheat flour dough based on liquid starter which is added in an amount of 16% by weight of used medium rye flour; using components in the following weight ratio: medium rye flour 7.5; first-grade wheat flour 40.0; rye malt 2.5; compressed yeast 0.5; edible salt 0.75; coriander 0.5; syrup or sugar 1.88-2.5; preparing wheat dough from top-grade wheat by sponge-and-dough process, with components being used in the following weight ratio: top-grade wheat flour (sponge) 25; top-grade wheat flour (dough) 25; edible salt 0.75; sugar 1.0; margarine 1.0; upon termination of dough preparing procedures, making up dough by placing rye-wheat flour dough onto conveyor belt and by placing top-grade wheat flour dough onto said rye-wheat flour dough and directing through rolls until dough sheet is 0.5 cm thick; twisting resulted dough piece into cord; cutting into pieces; wetting with water and dusting with caraway and/or sesame; proofing and baking dough pieces.

EFFECT: improved combined nutrient and qualitative properties of rye-wheat and wheat bread, and improved appearance of bread.

2 tbl, 1 ex

Description

The invention relates to the food industry, in particular to the baking industry, and can be used for the production of bread using rye and wheat flour.

A known method for the production of bakery products (No. 1181609 A (SU) from 09.30.85), including the preparation of dough, cutting it into pieces, proofing and baking, while before cutting the dough is divided into 2 parts, one of which takes 13-15 minutes before cutting, soy flour is additionally introduced, each part is rolled into a layer, the obtained layers are rolled up so that a layer with soy flour is inside.

However, when using soy flour, a significant increase in the cost of a bakery product occurs, in addition, soy flour must be tested at the enterprise, due to the ban on using flour from modified soy, the disadvantage of this method is its insufficient mechanization.

A known method for the production of a bakery product (No. 2143440 (RU) dated 02.27.01), which includes the preparation of two types of dough - rye flour dough and premium wheat flour dough, with the number of layers must be at least two, at the end of the dough preparation process make it into pieces, rolling each piece into a layer, applying one layer to another, molding, proofing and baking dough pieces, then roll the layers so that the inner layer is made from rye flour.

The disadvantage of this method is the increase in the complexity of making bread due to insufficient mechanization of the dough rolling process, a long baking time due to the large mass of 500 g, when the bread is cut into pieces, the separation of the layers of bread is noticeable, which affects the appearance of the finished product.

The objective of the invention is to expand the range of bakery products by creating a new variety of bread with improved organoleptic characteristics, which combines the taste and quality properties of rye-wheat and wheat bread, of high biological value, having an original appearance, in addition, due to the mechanization of the dough cutting process - rolling through the rolls - 3-4 times, which gives the lamination of the dough and increases the diffusion - the penetration of one type of dough into another and when twisting the test the workpiece greatly improves the appearance of the finished bakery product - when cut into pieces, one type of dough is not separated from another.

The problem is solved in such a way that in the method for the production of bread, including the preparation of two types of dough, rye-wheat dough and dough from wheat flour of the highest grade. Rye-wheat dough is prepared on a liquid sourdough, which is introduced in an amount of 16% by weight of the used rye peeled flour, in the following ratio by weight:

Peeled rye flour 7.5 Wheat flour 1 grade 40,0 Rye malt 2,5 Pressed yeast 0.5 Edible salt 0.75 Coriander 0.5 Molasses or sugar 1.88-2.5.

The dough is made from wheat flour of the highest grade in a coupled way with the following ratio of components by weight:

Premium wheat flour (dough) 25 Premium wheat flour (dough) 25 Edible salt 0.75 Sugar 1,0 Margarine 1,0.

At the end of the dough preparation process, it is cut on a flow-mechanized line as follows: rye-wheat dough is laid on a conveyor belt, and dough made of premium wheat flour, taken in a ratio of 1: 1 by weight, is passed onto it and passed through rolls 3 -4 times to a layer thickness of 0.5 cm, the resulting dough piece is twisted into a bundle and chopped into pieces with a length of 220 mm, then moistened with water and sprinkled with caraway seeds and / or sesame seeds, the dough pieces are baked and baked.

An example implementation of the proposed method.

The preparation of raw materials is carried out in accordance with the relevant section of the collection of "Technological instructions for the production of bread and bakery products" (M., 1989).

All raw materials must comply with the requirements of regulatory documents (GOSTs, TU) and be subject to quality control.

Next, prepare rye-wheat dough with liquid sourdough, which takes 16% of the used amount of rye peeled flour. The composition of the recipe includes, in addition to peeled rye flour, 1 grade wheat flour and other components in the following ratio:

Peeled rye flour 7.5 Wheat flour 1 grade 40 Rye malt 2,5 Pressed yeast 0.5 Common salt 0.75 Coriander 0.5 Molasses or sugar 2.5-1.88 Humidity% 43-44% Initial temperature 27-29 °

Next, dough is prepared from premium wheat flour. The dough is prepared in a coupled way in the following ratio of components:

Premium wheat flour (dough) 25 Premium wheat flour (dough) 25 Edible salt 0.75 Sugar 1,0 Margarine 1,0

At the end of the dough preparation process, it is cut on a conveyor belt, laying rye-wheat dough on it, and on it - dough of premium wheat flour in a ratio of 1: 1 by weight. Next, the dough is rolled through rolls 3-4 times to a layer thickness of 0.5 cm. When rolling dough through rolls under high pressure at a low speed, a layer of dough made from wheat flour of the highest grade is rolled onto a layer of rye-wheat dough - two layers of dough are laminated . To enhance the lamination process, a two-layer dough is passed through the rolls 3-4 times to a layer thickness of 0.5 cm. Due to the lamination process, the diffusion process of one dough layer to another is strengthened, then the dough is left standing so that the dough layers do not deform, and then the dough piece twisted into a tourniquet and chopped into pieces 220 mm long, moistened with water. Rolling the dough through the rolls improves the diffusion process of one type of dough into another, and during baking a uniform crumb is formed and the layers do not separate.

The mass of the dough piece is 340 g. The molded dough pieces are moistened with water and sprinkled with caraway seeds or sesame seeds and laid on sheets. Before baking, three oblique cuts are applied to the dough pieces. The proofing of the dough pieces occurs in proofers at T = 35 ± 5 ° C with a relative humidity of 75 ± 10%. The duration of the proofing is 40-60 minutes.

Bake bread in electric rotary ovens at a temperature of 210-240 ° C for 20 minutes.

Bread is baked in the form of hearth bread, the mass of the finished product is 0.3 kg.

Organoleptic indicators of the quality of bread should correspond to the indicators indicated in table 1.

Appearance Name of indicator Characteristic Shape: hearth products Elongated oval round Surface Smooth with three oblique cuts, sprinkled with ground caraway seeds and sesame seeds Color: Light yellow to brown Crumb condition Baked, with uniform porosity, without traces of impurity. Due to the features of the cutting line, voids in the crumb are allowed. Crumb with alternating dark and white stripes. Smell and taste Characteristic of this product without extraneous taste

Physico-chemical quality indicators must comply with the requirements given in table 2.

Name of indicator Norm 1. Humidity of crumb,% no more 45% 2. Acidity of crumb, hail, no more 5%

The minimum yield of bread with flour moisture of 14.5%, weighing 0.3 kg - 132.5%.

Bread can be produced packed in polypropylene film, GOST 28807-90 or other polymeric materials that are approved for use in the food industry.

The term for the sale of bread in the retail chain from the moment of exiting the oven for unpacked is 24 hours, for packed - 72 hours.

Energy and nutritional value of bread.

100 g of Mosaic bread contains:

proteins - 8.3 g fats - 1.68 g carbohydrates - 5.47 g.

Energy value - 283.33 kcal.

Claims (1)

A method for the production of bread, including the preparation of dough of two types - rye-wheat dough and dough from wheat flour of the highest grade, and rye-wheat dough is prepared with liquid sourdough, which is introduced in an amount of 16% by weight of the used rye peeled flour, in the following ratio of components mass: Peeled rye flour 7.5 Wheat flour 1 grade 40,0 Rye malt 2,5 Pressed yeast 0.5 Edible salt 0.75 Coriander 0.5 Molasses or sugar 1.88-2.5, and dough from premium wheat flour is prepared in a dough method with the following ratio of components by weight: Premium wheat flour (dough) 25 Premium wheat flour (dough) 25 Edible salt 0.75 Sugar 1,0 Margarine 1,0, at the end of the dough preparation process, it is cut on a flow-mechanized line as follows: rye-wheat dough is laid on a conveyor belt, and dough made of premium wheat flour, taken in a ratio of 1: 1 by weight, is passed onto it and passed through rolls 3 -4 times to a layer thickness of 0.5 cm, the resulting dough piece is twisted into a bundle and chopped into pieces with a length of 220 mm, then moistened with water and sprinkled with caraway seeds and / or sesame seeds, the dough pieces are baked and baked.