RU2323574C2 - Composition for baked goods paste preparation - Google Patents

Abstract

FIELD: food industry; production of goods with addition of dried bread flour.

SUBSTANCE: composition includes grain flour and dried crust flour, made by dried bread grinding, yeast and salt. In the grain and dried crust flour the dried crust flour is more than 3%, but not more than 10%. The maximum possible particle size for dried crust flour is 0.3 mm.

EFFECT: capability of using bread baking, dried crust and rusk production waste to produce bakery products; decrease in crumbs amount, obtained while bread slicing.

1 ex

Description

The invention relates to the food industry, in particular to the production of products with the addition of crumbs or flour from dried bread, and can be used for baking bakery products.

A known composition for the production of extruded cereal grains such as crackers, containing corn flour with a mass fraction of 10-15% and crumbs of bread, dried to a relative humidity of 2-5% and crushed to particles of 20-200 microns. The product is similar in taste and nutritional properties to rye or rye-wheat crackers (RU 2268616, 2006.01.27).

A known method of producing extruded products such as bread sticks, in which crumbs are obtained by drying and grinding bread from rye flour or a mixture of it with wheat flour, crumbs are mixed with dried protein product made from meat, the resulting mass is mixed with cereals, the mixture is extruded, the extrudate is dried. Crumb crumbs are introduced in an amount of 10-30% by weight of all components (RU 2112380, 1998.06.10).

Known snack product prepared by frying in hot oil thin pieces of dough made from crumbs, starch, water with the addition, if desired, of flavoring components and emulsifier. The product is characterized by a dense surface layer and internal porosity (US 3989858, 1976.11.02).

These formulations for the dough and methods of preparing products from them allow you to get products using cracker or crumbs, satisfying the different tastes of consumers and using the capabilities of different industries.

Closest to the claimed invention is a composition for preparing a dough for a baked product, including flour from grain raw materials and dried flour obtained by grinding dried bread, the content of which does not exceed 3% by weight of grain flour, or 2.91% by weight of a mixture of grain and crackers (Denshchikov M.T. Wastes of the food industry and their use. M.: Pishchepromizdat, 1963, p. 313-333, prototype).

The technical result of the proposed invention is an increase in the use of cracked waste in the form of dried bread crumbs and a reduction in the cost of crushing crumbs in the preparation of bread as a semi-finished product for the production of crackers, while improving the quality of crackers and reducing the amount of crumbs when cutting bread into slices.

To achieve this result, in the composition for preparing the dough of the baked product, which includes flour produced directly from grain raw materials, and dried flour obtained by grinding dried bread, as well as yeast and salt, according to the invention, in a mixture of grain and cracker flour, cereal flour is in an amount of more than 3% and does not exceed 10%, and the maximum allowable particle size of cereal flour is 0.3 mm.

Example: For baking bread, the following quantities were taken (kg):

Bakery rye flour in accordance with GOST 7045-90  139 wheat flour 2 grades 150 flour crumbs thirty yeast 0.54 corn starch 3 salt 4,5

In this composition, cereal flour accounted for 9.4% of grain flour.

Test baking from this composition was carried out according to the instructions for baking bread. The resulting bread met the requirements of GOST 28807-90 in terms of organoleptic and physico-chemical characteristics.

Cereal flour was prepared from crumbs with a particle size of 0.3-3.0 mm rye-wheat bread according to GOST 28807-90, collected from the operations of slicing it into crackers on bread-cutting machines. To ensure the possibility of grinding, the raw crumb was dried to a relative humidity of 7%, then it was mixed with a screening crumb formed during drying of breadcrumbs of the same bread in multi-tier conveyor ovens, the mixture was dispersed in a mill to particles of 0.1 mm. 1 part of cracker flour was mixed into 9 parts of rye flour; the dough was made according to the recipe used for the production of bread.

To find the optimal particle size of cereal flour, test bread was baked with particles of cereal flour in the size of 0.4 mm, 0.35 mm, 0.3 mm, 0.2 mm, 0.1 mm. For particle sizes above 0.3 mm, crumb solid inclusions were present in the crumb of the baked bread, which caused a sensation of foreign inclusions. With a particle size of less than 0.3 mm, the crumb had the usual uniform structure for bread without inclusions.

When the ratio of cereal flour to grain exceeding 1: 9, the quality of the bread became unstable, in particular, when slicing, an increased amount of crumbs appeared, which is especially undesirable when using bread with cracker flour to prepare crackers. When cutting on a bread-slicing machine, ordinary bread and bread with a quantity of cracker flour of less than 10% gives 4-7% crumbs, and bread with cracker flour in an amount of more than 10% gives crumbs in an amount of 6-9%.

The claimed invention is industrially applicable and increases the arsenal of bakery products and allows the use of waste baking and crackers.

Claims (1)

Composition for preparing a dough for a baked product, including flour from cereal raw materials and dried flour obtained by grinding dried bread, as well as yeast and salt, characterized in that in a mixture of cereal and dried flour, dried flour is in an amount of more than 3% and does not exceed 10%, and the maximum allowable particle size of cereal flour is 0.3 mm