RU2340189C1 - Method of manufacturing bakery product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves making sponge by partial mixing of flour, water and yeast, sponge fermentation, following kneading of dough by mixing sponge, water and salt solution with the remaining part of flour; dough fermentation, handling, proofing and baking of dough products. Prior to fermentation the dough is enriched with wheat germs powder produced by pressing the germs under the temperature of 50-70°C and pressure of 20-25 MPa resulting in fat-free material and following grinding of it in thin spiral-rotating film 0.1-0.5 mm thick under the pressure of 5-15 MPa and temperature of 20-40°C. The powder is taken in the amount of 3-7% to the flour weight.

EFFECT: method allows manufacturing of a product with high quality properties and nutritional value as well as increased freshness preserving time.

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Description

The invention relates to the food industry, in particular the production of bakery products intended for preventive nutrition.

A known method of making white bread from flour of the first grade, including obtaining dough with a humidity of 47-48% by mixing part of the wheat flour of the first grade, baked yeast pressed and part of the water, fermenting the dough for 240 minutes, and then obtaining the dough from the entire amount of dough with adding the rest of the flour and saline, fermenting it for 60 minutes, cutting, proofing the dough pieces for 45 minutes and baking (Collection of technological instructions for the production of bread and bakery products - Moscow: Preiskurantizdat, 1989, p. 195).

The disadvantage of this method of preparation of a bakery product is the low nutritional value of the finished product and the short shelf life.

The objective of the invention is the creation of a method for producing a bakery product with high nutritional value and increased shelf life.

The problem is solved in that in a method for preparing a bakery product, which includes the production of dough from a portion of flour, water and yeast, the dough is fermented, the subsequent production of dough by mixing dough, water and saline with the remaining flour, fermentation of the dough, butchering, proofing and baking of dough preforms, before fermentation, the powder is obtained from the wheat germ by pressing them at a temperature of 50-70 ° C and a pressure of 20-25 MPa to obtain defatted material and its subsequent grinding in a thin, rotating with they piled on a film with a thickness of 0.1-0.5 mm at a pressure of 5-15 MPa and a temperature of 20-40 ° C, while the amount of powder is 3-7% by weight of flour.

The technical result of the proposed solution is to improve the quality of a bakery product by improving its organoleptic and physico-chemical characteristics, increasing nutritional value, as well as increasing the shelf life of freshness of a bakery product.

The introduction into the dough of a powder from wheat germ obtained according to the indicated regimes, in combination with the indicated components of the dough, will make it possible to obtain a bakery product with new properties.

We have experimentally shown that wheat germ powder obtained by the claimed regimes has high nutritional value, it contains a number of biologically valuable vital substances - tocopherols, polyunsaturated fatty acids, macro- and microelements, as well as essential amino acids that play a role biocorrectors. This allows you to improve the quality of the bakery product, increase its nutritional value, as well as increase the shelf life of freshness.

The inventive method of preparing a bakery product is illustrated by examples.

Example 1. 0.5 kg of pressed yeast is diluted in 2.0 l of water at 30 ° C, at the same time, a saline solution with a density of 1.2 kg / l containing 1.5 kg of salt is prepared, and a powder is prepared from wheat germ. For this, wheat germ is pressed at a temperature of 50 ° C and a pressure of 25 MPa to obtain a defatted material, after which it is crushed in a thin, spiral-rolling film 0.1 mm thick at a pressure of 5 MPa and a temperature of 20 ° C. In the dough of a kneading machine, 35 kg of flour, 55 kg of water, 3 kg of powder from wheat germ, a suspension of pressed yeast are dosed and a liquid dough is obtained. The resulting dough is subjected to fermentation for 150 minutes. Then, in the bowl with the fermented dough, the remaining 65 kg of flour, water and saline are dosed.

The resulting dough is fermented for 90 minutes, then it is cut, the dough pieces are placed for 25 minutes and baked in a humidified baking chamber at a temperature of 220 ° C.

Example 2. 1.0 kg of pressed yeast is diluted in 4.0 l of water at 30 ° C, at the same time, a saline solution with a density of 1.2 kg / l containing 1.3 kg of salt is prepared, and a powder is prepared from wheat germ. For this, wheat germ is pressed at a temperature of 60 ° C and a pressure of 25 MPa to obtain a defatted material, after which it is crushed in a thin, spiral-rolling film 0.3 mm thick at a pressure of 10 MPa and a temperature of 30 ° C. In the dough of a kneading machine, 70 kg of flour, 39 kg of water, 5 kg of powder from wheat germ, a suspension of pressed yeast are dosed and a thick dough is obtained. The resulting dough is subjected to fermentation for 270 minutes. Then, in the bowl with the fermented dough, the remaining 30 kg of flour, water and saline are dosed.

The resulting dough is subjected to fermentation for 20 minutes, then it is cut, the dough pieces are placed for 20 minutes and baked in a humidified baking chamber at a temperature of 215 ° C.

Example 3. 1.5 kg of pressed yeast is diluted in 6.0 l of water at 30 ° C, at the same time, a saline solution with a density of 1.2 kg / l containing 1.5 kg of salt is prepared, and a powder is prepared from wheat germ. For this, wheat germ is pressed at a temperature of 70 ° C and a pressure of 20 MPa to obtain a defatted material, after which it is crushed in a thin, spiral-rolling film with a thickness of 0.5 mm at a pressure of 15 MPa and a temperature of 40 ° C. 50 kg of flour, 26 kg of water, 7 kg of wheat germ powder, a suspension of pressed yeast are dosed in a dough of a kneading machine and a thick dough is obtained. The resulting dough is subjected to fermentation for 240 minutes. Then, in the bowl with the fermented dough, the remaining 50 kg of flour, water and saline are dosed.

The resulting dough is subjected to fermentation for 60 minutes, then it is cut, the dough pieces are placed for 50 minutes and baked in a humidified baking chamber at a temperature of 230 ° C.

In parallel received a bakery product in a known manner.

The indicators of the products are shown in the table.

As can be seen from the table, the inventive method of preparing a bakery product allows to obtain a product with high quality indicators and nutritional value.

In addition, the shelf life of the freshness of the bakery product is increased from 24 hours (by a known method) to 72 hours by the present method.

Table Indicators Known method The inventive method example 1 example 2 example 3 Porosity,% 72 83 84 84 Specific volume cm ^3/100 g 340 390 400 400 Form stability, N / A 0.40 0.55 0.55 0.55 Duration of freshness, hour 24 72 72 72 The content of vitamin E, mg / 100 g 1.96 3.15 3.61 4.15

Claims (1)

A method of preparing a bakery product, including the preparation of dough from a portion of flour, water and yeast, the fermentation of dough, the subsequent preparation of the dough by mixing the dough, water and saline with the rest of the flour, the fermentation of dough, cutting, proofing and baking dough pieces, characterized in that before fermentation, the powder obtained from wheat germ is pressed into the dough by pressing them at a temperature of 50-70 ° С and a pressure of 20-25 MPa to obtain defatted material and its subsequent grinding in a thin, spiral-rotating and a film with a thickness of 0.1-0.5 mm at a pressure of 5-15 MPa and a temperature of 20-40 ° C, while the amount of powder is 3-7% by weight of flour.