RU2320174C1 - Method for producing of aerated farinaceous products - Google Patents

Abstract

FIELD: baking industry and public catering, in particular, preparing of farinaceous products.

SUBSTANCE: method involves kneading dough using first-grade wheat flour, edible salt, water; forming and baking; during kneading procedure, additionally introducing wheat grits and milk whey; kneading dough at rotational frequency of kneading device of 5 s^-1 during 1 min, with respective receipt components being selected in predetermined ratio; feeding air into chamber and kneading dough under pressure of 0.35 MPa during 3-5 min at kneader rotational frequency of 13.3 s^-1; dressing dough into dough pieces having weight of 150-170 g.

EFFECT: increased nutrient value of aerated farinaceous products having maximum amounts of substances necessary for human organism.

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Description

The invention relates to the baking industry, catering, in particular to methods for the production of flour products.

The closest in technical essence and the achieved effect is a method for the production of bakery products, including kneading dough from wheat flour of the first grade, yeast, salt, preparing dough under pressure, the introduction of additives - improvers in the form of ascorbic acid. The components are mixed in the presence of air or an oxygen-containing gas. During mixing in the atmosphere, excess pressure is created around the dough, and after mixing, the dough is placed in a rarefied medium. The dough thus prepared is subjected to cutting and baking (UK application No. 2264623 class 5 A21C / 14, B01P 13/06, 09/09/93).

The disadvantage of this method is that it is difficult to implement, since the mixing of the dough is carried out at elevated pressure, and its further processing is already carried out with dilution, in addition, the yeast is included in the formulation and the finished products have low nutritional value.

In accordance with the concept of science-based nutrition, the human body must be provided with a certain amount of carbohydrates, proteins, fats, minerals and vitamins. Recently, when the share of grain products has increased in the diet of people, the problem of increasing the nutritional value of bread has become especially urgent. One of the directions is the enrichment of products with raw materials containing a large amount of protein, vitamins, minerals, dietary fiber.

The technical task of the invention is the preparation of whipped flour products, which would contain the maximum amount of substances necessary for the human body with a preventive focus.

The technical problem is achieved in that in a method for the production of whipped flour products, including kneading dough from wheat flour, salt, food, water, molding and baking, new is that when kneading dough, wheat bran and milk whey are additionally added, kneading dough churning chamber at a kneading organ rotation speed of 5 s ^-1 for 1 minute, then air is introduced into the chamber and the dough is churned under a pressure of 0.35 MPa, for 3-5 min at a stirrer speed of 13.3 s ^-1 , cut the dough into blanks Ki weighing 150-170 g, with the next choice of the ratio of components, wt.%:

first grade wheat flour 90-96 wheat bran 4-10 milk serum fifteen food salt 1.3 water by calculation.

Wheat bran is a relatively inexpensive source of fiber, protein and minerals, as well as vitamins. In comparison with other components, wheat bran contains a large amount of dietary fiber. Dietary fiber stimulates the intestinal motor function, interferes with the absorption of cholesterol, plays a positive role in normalizing the composition of the intestinal microflora, and helps to eliminate toxic elements from the body.

The use of whey makes it possible to enrich products with protein that has valuable biological properties. The mineral composition of whey is very diverse, in particular it contains a large amount of calcium and potassium, the content of which is low in flour and bread. Calcium is the main structural component of bones and teeth; is part of the nuclei of cells, plays an essential role in many physiological and biochemical processes. Potassium is necessary for the normal functioning of the heart muscle, as a result of which whey can be recommended for patients suffering from cardiovascular diseases, hypertension and metabolic disorders.

The combined use of all these components is advisable for the production of yeast-free whipping products, since all prescription components are natural or natural carriers of the above substances and cheap domestic raw materials.

Method for the production of whipped products is as follows.

Knead the dough from wheat flour of the first grade, wheat bran, which replaces 4-10% of wheat flour, whey in an amount of 15% by weight of wheat flour, salt in an amount of 1.3% by weight of wheat flour and the amount of water, calculated depending on humidity of the dough and taking into account the moisture content of the raw material, it is fed into the whipping chamber of the installation, hermetically closed and well mixed for 1 minute at a stirrer speed of 5 s ^-1 . Then, air is supplied into the chamber under a pressure of 0.35 MPa and the test is knocked down for 3-5 minutes at a stirrer frequency of 13.3 s ^-1 . Upon completion of the churning process, the dough is cut into billets no more than 150 g and sent to baking. The light weight of the workpieces is associated with the need to speed up the baking process. This, on the one hand, allows to preserve the activity of vitamins to a greater extent and, on the other hand, eliminates the appearance of a hard crust, which inevitably forms during prolonged baking of large dough pieces.

The method is illustrated by the following examples:

Example 1

The dough is prepared as follows. Pre-prepared recipe components: wheat flour, wheat bran, milk whey, salt, water are fed into the whipping chamber of the unit, hermetically closed and mixed well for 1 minute at a stirrer speed of 5 s ^-1 . Then, air is supplied into the chamber under a pressure of 0.35 MPa and the test is knocked down for 3 minutes at a stirrer frequency of 13.3 s ^-1 . At the end of the churning process, the dough is cut into billets weighing no more than 150 g and sent to baking.

The dough is prepared in the following ratio of components:

Wheat flour - 96 kg Wheat bran - 4.0 kg (4% instead of wheat flour) Milk serum - 15, kg (15% by weight of flour) Salt - 1.3 kg (1.3% by weight of flour) Water by calculation

Water is taken taking into account the moisture content of the raw material so that the moisture content of the dough is 58%.

Example 2

The dough is prepared analogously to example 1, but with the following ratio of components:

Wheat flour - 93 kg Wheat bran - 7,0 kg (4% instead of wheat flour) Milk serum - 15, kg (15% by weight of flour) Salt - 1.3 kg (1.3% by weight of flour) Water by calculation

Water is taken taking into account the moisture content of the raw material so that the moisture content of the dough is 58%.

Example 3

The dough is prepared analogously to example 1, but with the following ratio of components:

Wheat flour - 90 kg Wheat bran - 10.0 kg (10% instead of wheat flour) Milk serum - 15, kg (15% by weight of flour) Salt - 1.3 kg (1.3% by weight of flour) Water by calculation

Water is taken taking into account the moisture content of the raw material so that the moisture content of the dough is 58%.

The quality indicators of the flour whipped product in the examples are given in table 1, 2. For the control sample, the dough is prepared analogously to example 1, but without the addition of bran and whey.

As can be seen from table 1, 2, the optimal dosage of wheat bran is 4-10% instead of the weight of wheat flour, whey 15% by weight of wheat flour in the dough, a decrease or increase in the dosages of fortifiers does not intensify the foaming process, resulting in poor quality products .

When knocking under pressure below 0.35 MPa, knocking time of less than 3 minutes and a kneading organ rotational speed of less than 13.3 s ^{-1, the} dough does not reach the optimal properties necessary to obtain high-quality products.

When churning under pressure above 0.35 MPA, churning time of more than 5 minutes, kneading organ rotation speed of more than 13.3 s ^-1 , the test is interrupted, air bubbles are destroyed, and the products are of poor quality.

Thus, when preparing dough from wheat flour of the first grade, whey, wheat bran, the product increases the content of potassium, calcium by 2 and 1.5 times, respectively, and magnesium and phosphorus by 1.9 and 1.8 times, respectively.

Table 1 Examples of specific performance Indicators According to the proposed method the control example 1 example 2 example 3 Appearance: Corresponding to the baking form in which the baking was made, with a flat top crust Corresponding to the baking form in which the baking was made, with a flat top crust Corresponding to the bread form in which the baking was made, with a slightly convex top crust Corresponding to the baking form in which the baking was made, with a flat top crust - the form - surface Smooth, without large cracks and blasts With large cracks Color Light yellow Light brown Brown Taste Sweet taste Sweet and sour taste Smell Peculiar to this type of product, odorless Crumb Condition: Baked, not moist to touch, elastic crumb - baking - porosity With the presence of small pores Developed, without voids and seals Titratable acidity, degrees 2,50 3.20 3.20 3.20 Humidity of the crumb,% 45.60 45.50 45.50 45.70 Specific volume, cm ³ / g 1.70 1.75 1.85 1.85

table 2 Nutritional Information of Whipped Flour Products Item name Human daily requirement Whipped flour product the control example 1 example 2 example 3 content in 100 g degree of satisfaction,% content in 100 g degree of satisfaction,% content in 100 g degree of satisfaction,% content in 100 g degree of satisfaction,% Water g 1975 37.93 1.92 37.18 1.88 37.02 1.87 36.86 1.86 Proteins, g 90 7.73 8.59 8.02 8.91 8.14 9.04 8.25 9.16 Fats, g 90 0.93 1,03 1,04 1.15 1.09 1.21 1.13 1.25 Carbohydrates, including indigestible 450 53.37 11.86 53.94 11.98 53.67 11.93 53.41 11.87 4.22 12.06 5.47 15.62 6.38 18.23 7.28 20.8 Minerals, mg Potassium 3500 128.64 3.67 175.02 5.00 198.55 5.87 221.94 6.34 Calcium 1000 24.14 2.41 29.47 2.94 35.72 3.57 38.22 3.82 Magnesium 400 33.30 8.32 46.03 11.5 54.94 13.80 63.79 15.6 Phosphorus 1000 83.95 8.39 117.28 11.72 135.57 13.56 153.57 15.36

Claims (1)

A method for the production of whipped flour products, including kneading dough from wheat flour, table salt, water, molding and baking, characterized in that when kneading the dough, wheat bran and milk whey are additionally added, kneading the dough in a kneading chamber at a kneading organ rotational speed of 5 s ^-1 for 1 min, then air is introduced into the chamber and the dough is churned under a pressure of 0.35 MPa, for 3-5 min at a stirrer speed of 13.3 s ^-1 , the dough is cut into billets weighing 150-170 g at the next choice ia components, wt.%: first grade wheat flour 90-96 wheat bran 4-10 milk serum fifteen food salt 1.3 water by calculation