RU2344610C1 - Method of manufacturing non-yeasted grain bread - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: method includes steeping unhulled wheat grain, its swelling, sprouting, grinding, dough kneading of grinded grain mass, table salt, dry wheaten gluten, ascorbic acid, vegetable oil, milk whey and drinking water. Ascorbic acid is preliminary dissolved in milk whey. Dough kneading is performed in whisking device with mixer rotation frequency of 5 c^-1 during 1 min. After that, the air is supplied in the device under the pressure 0.3 MPa. Than, dough beating is performed at the water temperature 26-28°C under 2-4 min with mixer rotation frequency 11 c^-1. After that, dough pieces are formed with the weight of 0.15-0.20 kg under working pressure and baking is performed at the temperature 220-230°C. The dough is prepared under following ratio of components, g: Grain mass - 155, table salt - 1.5, sunflower oil -2, milk whey - 20, dry wheaten gluten - 2.9, ascorbic acid - 0.5, water - to the dough humidity of 49.5%.

EFFECT: increased quality of bread, slowdown of hardening process, yield is increased, process of dough making is intensified.

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Description

The invention relates to baking production, in particular to the production of whole-grain bread.

The closest in technical essence and the achieved effect is the method of production of bread "Tibet", including soaking the unpeeled wheat grain in water for 7-10 hours at a temperature of 20-24 ° C, germination for 10-12 hours at a temperature of 20-24 ° FROM. Part of the sprouted grain is dried to a moisture content of 30% and ground. Wet sprouted grain is crushed. Kneading is done by mixing the crushed wet grain and the recipe components, in addition to the crushed dried grain. Ground dry grain and wet grain are taken in a ratio of 1: (1-20). The dough is fermented for 2-4 hours, and at the end of the fermentation, crushed dried grain is added, cut, proofed and baked for 20-30 minutes at 200-220 ° C (RF patent No. 2108718, IPC 6 A21B 8/02).

Disadvantages - low quality of bread, loss of dry matter during fermentation of the dough (2-3%) and, as a result, low yield of finished products; the duration of the dough preparation process due to the time and energy spent on drying, grinding the grain and fermenting the semi-finished product; the complexity of technological equipment, the complexity, energy intensity.

The technical task of the invention is to improve the quality of grain bread and slow down the staling process, increase the yield of finished products, intensify the dough preparation process, reduce production and energy costs, increase the productivity of the bread production process, and therefore, significantly reduce the cost of production.

The technical task of the invention is achieved by the fact that in a method for the production of grain bread, characterized in that it involves soaking unpeeled wheat grain, swelling, germinating, grinding, kneading dough from chopped grain mass, edible salt, dry wheat gluten, ascorbic acid, oil sunflower, natural milk whey and drinking water, wherein ascorbic acid is pre-dissolved in natural milk whey, the dough is carried out in a churning chamber at frequent those rotations of the kneading organ are 5 s ^-1 for 1 min, then air is supplied to the chamber under a pressure of 0.3 MPa and the test is knocked down at a temperature of 26-28 ° C for 2-4 min at a rotational speed of the kneading organ 11 s ^-1 after which they are formed at a working pressure of dough pieces weighing 0.15-0.20 kg and baked at a temperature of 220-230 ° C, and the dough is prepared in the following ratio of components, g: grain weight - 155, table salt - 1, 5, sunflower oil - 2, natural milk whey - 20, dry wheat gluten - 2.9, ascorbic islota - 0.5, water - up to 49.5% moisture dough.

The technical result consists in improving the quality of grain bread, slowing down the process of stale bread, increasing the yield of finished products, intensifying the dough preparation process, reducing production and energy costs, increasing the productivity of the bread production process, and therefore, reducing the cost of production.

A method of producing yeast-free cereal bread is as follows.

Preliminarily, the wheat grain is washed and kept in drinking water at a temperature of 18-20 ° C for 20-24 hours, then it is washed and germinated for 10-12 hours to a sprout size of not more than 1.5 mm. Grind wheat grain by cutting, passing through a grinder with a hole diameter of 2 mm. Prepared recipe components: crushed grain mass, edible salt, natural milk whey, sunflower oil, dry wheat gluten, ascorbic acid and drinking water at a selected ratio are mixed in a churning chamber at a kneading organ rotational speed of 5 s ^-1 for 1 min. Then, air is supplied into the chamber under a pressure of 0.3 MPa and the test is knocked out at a temperature of 26-28 ° C for 2-4 minutes at a kneading organ rotation speed of 11 s ^-1 . Upon completion of the churning process, the dough is unloaded at a working pressure of 0.3 MPa and molded dough pieces weighing 0.15-0.20 kg. Baking is carried out at a temperature of 220-230 ° C for 60-90 minutes.

The resulting dough is a foamy mass.

At the time of receipt of the foam, the amount of liquid in it usually exceeds that which should correspond to hydrostatic equilibrium. Therefore, even with the formation of foam, liquid is released from it. Excess liquid from the foam films flows into the channels and flows from them from the upper layers of the foam to the lower in the direction of the gravity field until the gradient of capillary pressure balances the force of gravity.

Simultaneously, the outflow of the foam liquid begins - syneresis. A decrease in the dispersion and volume of the foam leads to the appearance of excess fluid in it and thereby slows down the establishment of hydrostatic equilibrium. In turn, when fluid flows out of the foam, the pressure in the channels decreases, and the capillary and proppant pressure increase, which accelerates the coalescence of bubbles and the destruction of the foam column (Tikhomirov V.K. Pena. - M.: Chemistry. - 1975).

It is significant that during mechanical loosening of the dough there are no fermentation and proofing processes, which reduces the process of dough preparation by 3-5 hours. Preparation of dough on milk whey improves the flavor of the yeast-free product.

The method of production of grain bread is illustrated by the following examples.

Example 1

Germinated wheat grain is ground by cutting. The recipe components are mixed in the churning chamber at a kneading organ rotation speed of 5 s ^-1 for 1 min. Then air is supplied into the chamber under a pressure of 0.3 MPa and the test is knocked out at a temperature of 28 ° C for 2 min at a kneading organ rotation speed of 11 s ^-1 . Upon completion of the churning process, the dough is unloaded under working pressure and dough pieces weighing 0.15 kg are molded. Baking is carried out at a temperature of 230 ° C for 75 minutes.

The dough is prepared in the following ratio of components, g:

Cereal mass 155 Edible salt 1,5 Sunflower oil 2 Natural milk whey twenty Dry wheat gluten 2.9 Vitamin C 0.5 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 49.5%.

Organoleptic and physico-chemical quality indicators of the dough and bread are presented in the table.

Example 2

The method is carried out analogously to example 1, but the churning is carried out at a pressure of 0.3 MPa and a rotational speed of the kneading organ 11 s ^-1 for 3 minutes Unloading dough is carried out at a working pressure of 0.3 MPa.

Water is also taken taking into account the total moisture content of the raw materials, so that the dough humidity is 49.5%.

Organoleptic and physico-chemical quality indicators of the dough and bread are presented in the table.

Example 3

The method is carried out analogously to example 1, while knocking is carried out at a pressure of 0.3 MPa and a rotational speed of the kneading organ 11 s ^-1 for 4 minutes

Water is also taken taking into account the total moisture content of the raw materials, so that the dough humidity is 49.5%.

Organoleptic and physico-chemical quality indicators of the dough and bread are presented in the table.

Table Organoleptic and physico-chemical quality indicators of dough and bread The name of indicators The values of the quality indicators of bread prepared according to examples one 2 3 The density of the test, kg / m ³ 735 736 658 Specific volume, g / cm ³ 1.72 1.83 1.86 Appearance: the form Correct, corresponding to the bread form in which the baking was made surface Rough, no blasting or cracking color Light brown Crumb condition Elastic crumb with uniform porosity Taste and smell Peculiar to bread from bioactivated wheat grain, without extraneous taste and odor

The table shows that with a duration of 4 minutes churning, the best quality indicators of the test and the finished product were observed.

If the churning time is less than 2 minutes, the dough does not reach the optimal properties necessary to obtain the best quality products.

When the churning time is more than 4 minutes, the foamy structure of the dough is destroyed, air bubbles are destroyed, and the quality of the products deteriorates.

A method of producing yeast-free grain bread, including knocking down dough from crushed grain mass with dry wheat gluten, ascorbic acid, sunflower oil, natural milk serum under a pressure of 0.3 MPa and a kneading organ rotation speed of 11 s ^-1 for 2-4 minutes, provides improving the quality of bread by making a recipe without yeast, without toxic and carcinogenic substances while increasing the content of biologically active substances due to the controlled process of germination of wheat grain tsy. The use of dry wheat gluten and ascorbic acid leads to a redistribution of moisture in the product in the direction of reducing the mass fraction of free water, which allows to increase the shelf life of its freshness.

Due to the absence of fermentation stages, proofing, dry matter costs are reduced to a minimum, and therefore, the yield of finished products increases, the duration of the dough preparation is reduced, production and energy costs are reduced, and the productivity of the bread production process is increased.

Yeast-free bakery products are preferred for the diet of people suffering primarily from diseases of the gastrointestinal tract. The systematic use of bread prepared according to traditional technology using yeast as a baking powder negatively affects the immune system.

The proposed method for the production of grain bread improves the quality and yield of finished bread, slows down the process of staling, intensifies the process of preparing a dietary product, reduces the complexity and energy consumption of the process of its production, reduces the cost of production.

Claims (1)

A method for the production of grain bread, characterized in that it involves soaking unpeeled wheat grain, swelling, germinating, crushing, kneading dough from crushed grain mass, table salt, dry wheat gluten, ascorbic acid, sunflower oil, natural milk and drinking water whey moreover, ascorbic acid is pre-dissolved in natural milk serum, the dough is carried out in a churning chamber at a kneading organ rotation speed of 5 s ^-1 for 1 min, then air is supplied into the chamber under a pressure of 0.3 MPa and the test is knocked out at a temperature of 26-28 ° C for 2-4 minutes at a kneading organ rotational speed of 11 s ^-1 , after which test blanks weighing 0.15- are formed at operating pressure 0.20 kg and baked at a temperature of 220-230 ° C, and the dough is prepared in the following ratio of components, g: grain mass - 155, edible salt - 1.5, sunflower oil - 2, natural milk whey - 20, dry wheat gluten - 2.9, ascorbic acid - 0.5, water - to a moisture content of dough of 49.5%.