RU2316967C1 - Method for obtaining of bakery products - Google Patents

Abstract

FIELD: food-processing industry, in particular, baking industry.

SUBSTANCE: method involves preliminarily frying corn flour at temperature of 100-110 C during 10-15 min; scalding fried corn flour in an amount of 50-60% by total weight of flour with water having temperature of 98-100 C at flour to water weight ratio of 1:(2.5-3.2); cooling resulted mass to temperature of 35-37 C; introducing wheat flour and other receipt components therein; kneading dough; providing fermentation and breaking-down of dough while introducing carrot pulp in an amount of 10-20% by total weight of flour or curd in an amount of 5-15% by total weight of flour or mixture of carrot pulp and curd used in the weight ratio of 1:1 in an amount of 5-10% by total weight of flour; cutting dough into dough pieces; proofing and baking ready products.

EFFECT: improved nutrient properties and value of bakery products, increased specific volume of bakery products and compressibility of crumb, and prolonged shelf life.

2 tbl, 6 ex

Description

The invention relates to the field of food industry, in particular to its baking industry, and can be used in the manufacture of a wide range of original bakery products.

A known method for the production of bread, including brewing corn flour, taken in an amount of 10-15% by weight of wheat flour with a ratio of water to water of 1: 3-4, cooling the brewing, adding wheat flour, yeast, salt, water and other prescription when mixing the components provided by the recipe, fermentation of the dough, its cutting, proofing of dough pieces and baking products, after which their surface is treated with syrup or ice cream and sprinkled with sea kale / RU 2251851, A21D 8/02, 2/36, 13/04, 05/20/2005 /.

As you can see, for the preparation of bread using this technology, a small amount of corn flour is used, which does not solve the problem of fortifying bread with the necessary amount of substances useful for the body.

Closest to the claimed technical solution is a method for the production of bakery products - Georgian bread, including the use of corn flour fried at a temperature of 120-140 ° C for 10-15 minutes when kneading (Bolkvadze L.D. Development of technology for the use of non-traditional raw materials to improve quality Georgian bread: Author's abstract of the dissertation for Candidate of Technical Sciences .-- M., 1992, p.10-17).

The disadvantage of this method is the high temperature of roasting corn flour, at which, according to scientists from Stockholm University of Sweden and the Food Standarts Agency of Great Britain, the carcinogen acrylamide is formed within 10-15 minutes, the content of which can be 20-50 times its permissible concentration (Elisabeth Mercader. Centers for Disease Control and Prevention. Acrylamide. 05/05/2002, Communication of the World Health Organization No. 51 dated 06/27/2002).

The technical result of the claimed invention is the development of a method for the production of bakery products, contributing to the provision of the finished product with the greatest amount of useful substances necessary for the body, expanding the range of bakery products. This method improves the taste and nutritional value of bakery products, increases the specific volume of products and the compressibility of the crumb, increases the shelf life of the products.

The technical result is solved in that the method for the production of bakery products according to the invention involves pre-frying corn flour at a temperature of 100-110 ° C for 10-15 minutes, brewing fried corn flour in an amount of 50-60% of the total weight of flour with water with a temperature of 98 -100 ° C with a ratio of flour to water 1: (2.5-3.2) by weight, after which the resulting tea leaves is cooled to a temperature of 35-37 ° C, wheat flour is added to it, the remaining components necessary for the recipe are added, and knead the dough, provo it is fermented with a dash during which carrot puree is added in an amount of 10-20% of the total weight of flour or cottage cheese in an amount of 5-15% of the total weight of flour or a mixture taken in a ratio of 1: 1 by weight of carrot puree with cottage cheese, which take in an amount of 5-10% of the total mass of flour, after which they cut the dough into dough pieces, carry out their proofing and bake finished products.

The introduction of corn flour in an amount of more than 60% of the total weight of the flour leads to a deterioration in quality according to organoleptic and physico-chemical parameters: the crumb of the products is dense, the porosity is thick-walled, uneven, the crust is covered with cracks. The specific volume and compressibility of the crumb are reduced, the products quickly become stale. The introduction of less than 50% of the total mass of flour in the corn flour formulation leads to a decrease in the specific taste and aroma of the fried corn flour.

Frying corn flour at a temperature of 100-110 ° C for 10-15 minutes leads to the formation of a sufficient amount of bisulfite binders (ml of 0.1 N solution of J ₂ ): 33.4 and 15.7 in the crust and crumb, respectively, providing a pleasant the aroma of finished products. Frying flour at a temperature above 110 ° C leads to the formation of a carcinogenic substance acrylamide, and frying at a temperature below 100 ° C and less than 10 min leads to the formation of a smaller amount of bisulfite-binding substances (ml of 0.1 N solution of J ₂ ): 20.7 and 8.1 in the crust and crumb, respectively, which does not provide a specific flavor of the fried cornmeal in the finished product. Preliminary frying of corn flour at a temperature of 100-110 ° C for 10-15 minutes did not cause changes in the absolute content of proteins, lipids and the total amount of minerals, but gave the flour a special flavor.

Brewing of corn flour is carried out at the highest possible temperature for aqueous solutions - 98-100 ° C. Brewing corn flour at a solution temperature of less than 98 ° C leads only to partial gelatinization of the flour-water suspension.

The need for preliminary brewing fried cornmeal is explained by the fact that native cereal starch lends itself more difficult to saccharification than gelatinized. When brewing, there is a quick process of starch saccharification by amylase and stronger fermentation of the dough.

Brewing corn flour is carried out with a ratio of water to 1: (2.5-3.2) by weight. This ratio provides maximum gelatinization of corn starch. With a decrease in the amount of water in the ratio of flour to water in the tea leaves, the viscosity of the starch paste increases due to an increase in the concentration of soluble polysaccharides diffused from the starch grains into the solution. An increase in viscosity leads to a deterioration in the structural and mechanical properties of the crumb. The crumb becomes dense, the specific volume of products decreases. With an increase in the amount of water in the ratio of cornmeal to water in welding, the viscosity of starch paste decreases, which also leads to a deterioration in the structural and mechanical properties of the finished products. The crumb becomes sticky, form stability and appearance worsen.

The addition of carrot puree in the amount of 10-20% of the total mass of flour has a positive effect on the quality of finished products: the density and acidity of the crumb are reduced, the compressibility and specific volume of the products increase, and staling is slowed down. Bakery products acquire a pleasant taste and smell, the crumb texture becomes more delicate, and the structure is evenly porous compared to products prepared on the basis of corn-wheat mixtures. The duration of the fermentation test is reduced by 15-20 minutes compared with the closest analogue.

The introduction of carrot puree in an amount of less than 10% of the total mass of flour does not significantly affect the quality indicators, and more than 20% negatively affects the organoleptic and physico-chemical characteristics of the finished products: the color of the crumb is heterogeneous, the aroma of the additive is pronounced, the acidity of the crumb increases and decreases specific volume of products.

When cottage cheese is added to the recipe in an amount of 5-15% of the total mass of flour, the specific volume increases, the crumb is tender, the porosity is thin-walled, uniform. The duration of the fermentation of the test is reduced by 25-30 minutes compared with the closest analogue, staling is slowed down.

The introduction of cottage cheese in an amount of less than 5% of the total mass of flour does not significantly affect the quality indicators, and when more than 15% of the total mass of flour is added, the acidity of the crumb increases to 4.4 deg., Its consistency becomes excessively tender, the shape of the product is disturbed.

To prepare a mixture of carrot puree with cottage cheese, cottage cheese was mixed with carrot puree in a ratio of 1: 1 by weight. The best results are achieved by making the mixture in an amount of 5-10% of the total mass of flour in the dough. The introduction of a mixture of carrot puree with cottage cheese reduces the acidity of the crumb by 0.4 degrees. in comparison with products with cottage cheese additives. The crumb has uniform thin-walled porosity, specific volume increases, products acquire a pleasant taste and smell, stagnation slows down.

The introduction of the curd-carrot mixture in the amount of less than 5% of the total weight of the flour slightly worsens the quality indicators of the products in comparison with samples with the optimal addition, and more than 10% of the total weight of the flour leads to a decrease in the specific volume of the products and an increase in the acidity of the crumb. The finished product acquires a pronounced taste and smell of the additive.

When carrot puree or cottage cheese or a mixture of carrot puree with cottage cheese is added to the dough, the products are enriched with many nutrients. So, when making carrot puree in an amount of 10-20% of the total weight of the flour, the products are enriched with β-carotene, vitamin C, the macroelement ratio Ca: Mg: P is improved. Products with cottage cheese and a mixture of carrot puree with cottage cheese are characterized by a high content of proteins, amino acids, including essential ones, vitamins and minerals (table 1).

The invention is as follows.

Take 50-60% of corn flour from the total mass of flour, fry in an oven at a temperature of 100-110 ° C for 10-15 minutes and brew it with water with a temperature of 98-100 ° C with a ratio of flour to water 1: (2, 5-3.2) by weight. After that, the resulting tea leaves is cooled to a temperature of 35-37 ° C, compressed yeast in the form of a suspension, salt in the form of a solution, 40-50% of wheat flour based on the total weight of the flour are introduced. Water is taken according to the calculation, in the amount necessary to obtain the test. Knead the dough, carry out its fermentation for 100-120 minutes at a temperature of 32 ± 2 ° C, hold a dough, and the dough continues to ferment for another 30-40 minutes at the same temperature. During warming, make carrot puree in an amount of 10-20% of the total weight of flour or cottage cheese in an amount of 5-15% of the total weight of flour or a mixture taken in a ratio of 1: 1 by weight of carrot puree with cottage cheese, which is taken in an amount of 5-10 % of the total mass of flour. Then, in the usual way, the dough is cut into dough pieces, proofed, and finished products are baked.

The invention is illustrated by specific examples of its implementation, which should not serve as a basis for limiting the claims of the applicant, but should be considered solely as examples confirming the applicability of the proposed method to achieve the above technical result, as well as illustrating the diversity of the range of bakery products prepared using corn flour .

Example 1

Take 50% of corn flour from the total mass of flour, fry in an oven at a temperature of 100 ° C for 15 minutes and brew it with water at a temperature of 100 ° C with a ratio of flour to water 1: 2.5 by weight. After that, the resulting tea leaves is cooled to a temperature of 35 ° C, 3% of the total mass of flour of pressed yeast in the form of a suspension, 1.3% of the total mass of salt flour in the form of a solution, 50% of wheat flour of the total mass of flour and water are introduced (as calculated ) Knead the dough, carry out its fermentation for 100-120 minutes at a temperature of 32 ± 2 ° C, hold a dough, and the dough continues to ferment for another 30-40 minutes at the same temperature. During the bake, make carrot puree in an amount of 20% of the total mass of flour. Then, in the usual way, the dough is cut into dough pieces, proofed, and finished products are baked. Quality indicators of finished products are shown in table 2.

Example 2

Take 60% of corn flour from the total mass of flour, fry in an oven at a temperature of 110 ° C for 10 minutes and brew it with water at a temperature of 98 ° C with a ratio of flour to water 1: 3.2 by weight. After that, the resulting tea leaves is cooled to a temperature of 37 ° C, 3% of the total mass of flour of pressed yeast in the form of a suspension, 1.3% of the total mass of salt flour in the form of a solution, 40% of wheat flour of the total mass of flour and water are introduced (calculated ) Knead the dough, carry out its fermentation for 100-120 minutes at a temperature of 32 ± 2 ° C, hold a dough, and the dough continues to ferment for another 30-40 minutes at the same temperature. During the bake, make carrot puree in an amount of 10% of the total mass of flour. Then, in the usual way, the dough is cut into dough pieces, proofed, and finished products are baked. Quality indicators of finished products are shown in table 2.

Example 3

Take 60% of corn flour from the total mass of flour, fry in an oven at a temperature of 110 ° C for 10 minutes and brew it with water at a temperature of 98 ° C with a ratio of flour to water 1: 3.2 by weight. After that, the resulting tea leaves is cooled to a temperature of 36 ° C, 3% of the total mass of flour of pressed yeast in the form of a suspension, 1.3% of the total mass of salt flour in the form of a solution, 40% of wheat flour of the total mass of flour and water are introduced (calculated ) Knead the dough, carry out its fermentation for 100-120 minutes at a temperature of 32 ± 2 ° C, hold a dough, and the dough continues to ferment for another 30-40 minutes at the same temperature. During the pouring, cottage cheese is added in an amount of 15% of the total mass of flour. Then, in the usual way, the dough is cut into dough pieces, proofed, and finished products are baked. Quality indicators of finished products are shown in table 2.

Example 4

Take 50% of corn flour from the total mass of flour, fry in an oven at a temperature of 100 ° C for 15 minutes and brew it with water at a temperature of 100 ° C with a ratio of flour to water 1: 2.5 by weight. After that, the resulting tea leaves is cooled to a temperature of 35 ° C, 3% of the total mass of flour of pressed yeast in the form of a suspension, 1.3% of the total mass of salt flour in the form of a solution, 50% of wheat flour of the total mass of flour and water are introduced (as calculated ) Knead the dough, carry out its fermentation for 100-120 minutes at a temperature of 32 ± 2 ° C, hold a dough, and the dough continues to ferment for another 30-40 minutes at the same temperature. During the pouring, cottage cheese is added in an amount of 5% of the total mass of flour. Then, in the usual way, the dough is cut into dough pieces, proofed, and finished products are baked. Quality indicators of finished products are shown in table 2.

Example 5

Take 50% of corn flour from the total mass of flour, fry in an oven at a temperature of 110 ° C for 15 minutes and brew it with water at a temperature of 100 ° C with a ratio of flour to water 1: 2.5 by weight. After which the resulting tea leaves is cooled to a temperature of 37 ° C, 3% of the total mass of flour of pressed yeast in the form of a suspension, 1.3% of the total mass of salt flour in the form of a solution, 50% of wheat flour of the total mass of flour and water are introduced (as calculated ) Knead the dough, carry out its fermentation for 100-120 minutes at a temperature of 32 ± 2 ° C, hold a dough, and the dough continues to ferment for another 30-40 minutes at the same temperature. During the pouring, a mixture is taken taken in a ratio of 1: 1 by weight of carrot puree with cottage cheese, which is taken in an amount of 10% of the total mass of flour. Then, in the usual way, the dough is cut into dough pieces, proofed, and finished products are baked. Quality indicators of finished products are shown in table 2.

Example 6

Take 60% of corn flour from the total mass of flour, fry in an oven at a temperature of 100 ° C for 10 minutes and brew it with water at a temperature of 98 ° C at a ratio of flour to water of 1: 3.2 by weight. After that, the resulting tea leaves is cooled to a temperature of 36 ° C, 3% of the total mass of flour of compressed yeast in the form of a suspension, 1.3% of the total mass of salt flour in the form of a solution, 40-50% of wheat flour of the total mass of flour and water are introduced ( by calculation). Knead the dough, carry out its fermentation for 100-120 minutes at a temperature of 32 ± 2 ° C, hold a dough, and the dough continues to ferment for another 30-40 minutes at the same temperature. During the pouring, a mixture is taken taken in a ratio of 1: 1 by weight of carrot puree with cottage cheese, which is taken in an amount of 5% of the total mass of flour. Then, in the usual way, the dough is cut into dough pieces, proofed, and finished products are baked. Quality indicators of finished products are shown in table 2.

Thus, the use of the proposed method for the production of bakery products increases their nutritional value, specific volume, improves the structure of the crumb, the shelf life of the products increases, which is achieved due to the totality of the features of the formula.

Table 1 The chemical composition of bakery products (per 100 g of product) Indicators Bakery products with cottage cheese with carrot puree with a mixture of mashed carrot and curd Proteins, g 8.3 6.7 7.5 Fats, g 2.0 1.9 2.0 Carbohydrates, g 56.7 57.3 57.0 including: Mono- and disaccharides 20.8 21,2 21.0 Starch 35,4 35,4 35,4 Cellulose 0.5 0.7 0.6 Ash, g 1.3 1.3 1.3 Mineral substances, mg: potassium 206 214 210 calcium 25 19 22 magnesium 59 61 60 phosphorus 208 195 202 iron 2.2 2,3 2,3 Ca: Mg: P Ratio 1: 2.36: 8.3 1: 3.21: 10.3 1: 2.73: 9.2 Vitamins, mg: B ₁ 0.18 0.19 0.19 In ₂ 0.14 0.13 0.14 PP 1.78 1.82 1.80 FROM 0.02 0.20 0.11 β-carotene - 0.73 0.37

table 2 Quality indicators of finished bakery products Indicators The proposed method by examples The closest analogue 1,2 3.4 5,6 Organoleptic Appearance: - the form Right - surface Rough, without large cracks and tears - color Brown Crumb Condition: - baking Baked, non-sticky, elastic - prom Without lumps and traces of unclean - porosity large uneven medium uniform medium thin-walled Taste with a corn tint with corn and light carrot tint with a curd with curd and carrot flavor Smell with a corn tint with corn and light carrot tint with a curd with curd and carrot tint Physicochemical Humidity% 43.7 44.0 43.8 43.9 Acidity, deg. 3.8 3.0 3.6 3.2 Specific volume cm ^3/100 g 160 230 240 220

Claims (1)

A method for the production of bakery products, characterized in that it provides for the preliminary frying of corn flour at a temperature of 100-110 ° C for 10-15 minutes, brewing fried corn flour in an amount of 50-60% of the total mass of flour with water with a temperature of 98-100 ° C with a ratio of flour to water 1: (2.5-3.2) by weight, after which the resulting tea leaves is cooled to a temperature of 35-37 ° C, wheat flour is added to it, the remaining components necessary for the recipe are added, and the dough is kneaded , carry out its fermentation with a wake, during which carry carrot puree in an amount of 10-20% of the total mass of flour, or cottage cheese in an amount of 5-15% of the total mass of flour, or a mixture taken in a ratio of 1: 1 by weight of carrot puree with cottage cheese, which is taken in an amount of 5-10% of the total mass of flour, after which the dough is cut into dough pieces, they are proofed and the finished products are baked.