RU2350083C1 - Method of manufacturing bakery products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food, namely bakery industry and can be used for production of non-yeasted bakery products with flour composite mixtures. Method provides for dough kneading in whipping chamber with kneading worm rotation frequency 5 c^-1 per 1minute using baker's wheat flour, milk whey, salt, electrically activated water solution and flour composite mixture. Flour composite mixture consists of pea flour, soy flour and wheat germs flakes in ratio of (5-18):(70-83):(10-14). Flour mixture is soaked in milk whey for 35 minutes before dough kneading. After that atmosphere air is introduced in whipping chamber and obtained dough mass is whipped under pressure 0.25-0.35 MPa during 2.5-3.5 minutes with kneading worm frequency 13.3-14.2 c^-1. After that the dough is unloaded under working pressure, dough pieces of 0.2 kg are shaped. Baking is performed at a temperature of 200-220°C. The dough is prepared with following ingredients ratio, kg: baker's wheat flour - 92-96; flour composite mixture - 4-8; salt - 1.3; milk whey - 5; electrically activated water solution - as per calculations.

EFFECT: food value of products with stabile structural-mechanical properties increase, as well as dates of freshness retention.

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Description

The invention relates to food, in particular baking, industry and can be used in the production of yeast-free bakery products with flour composite mixtures.

The closest in technological essence and the achieved effect is a method for the production of bread, comprising mixing the composite mixture in an amount of 17% by weight of flour with water at a temperature of 40 ° C, the resulting mixture is kept for 30 minutes, served wheat flour, pressed baking yeast, edible salt and water and knead the dough, which after fermentation is sent for cutting, proofing and baked spaced dough pieces, and a mixture of pea, millet, rice and g is used as a composite mixture eryne flour in a ratio of 1.5: 1.0: 0.4: 0.5, or 1.1: 1.4: 0.4: 0.5, or 1.3: 1.2: 0.4: 0.5. [RF patent No. 2266003 / Sanina T.V. Method for the production of bread of high nutritional value].

The disadvantage of this method is the complexity and duration of the process, the use of pressed baker's yeast, which leads to various oncological diseases, a fairly high cost.

The technical task of the invention is to develop a method for the production of bakery products, providing improved quality indicators of bakery products, reducing production costs, increasing productivity, increasing the yield of bread and significantly reducing the cost of production.

To solve the technical problem of the invention, a method for the production of bakery products is proposed, characterized in that in the churning chamber at a kneading organ rotation speed of 5 sec ^-1 , the dough is kneaded for 1 min using baking wheat flour, milk whey, food salt, an electroactivated aqueous solution (EVR) and flour composite mixture Polyushko-5, consisting of pea, soya and germinal wheat flakes in the ratio (5-18) :( 70-83) :( 10-14), which is kept in milk before kneading serum for 35 minutes, then atmospheric air is introduced into the churning chamber and churning of the obtained test mass under pressure of 0.25-0.35 MPa for 2.5-3.5 minutes at a kneading organ rotation speed of 13.3-14 , 2 s ^-1 , after that the dough is unloaded under working pressure, dough pieces weighing 0.2 kg are molded from it, and baking is carried out at a temperature of 200-220 ° C, while the dough is prepared with the next choice of component ratio, kg:

baking wheat flour - 92-96;

flour composite mixture - 4-8;

edible salt - 1.3;

whey - 5;

electroactivated aqueous solution - as calculated.

The technical result is expressed in improving the quality characteristics of bakery products of increased food, including biological, value due to their enrichment with protein and mineral substances, dietary fiber, vitamins of groups B, E, PP, in the intensification of the process of preparing semi-finished products and in increasing the shelf life of products.

Method for the production of bakery products is as follows.

Flour composite mixture Polyushko-5, consisting of pea, soya and germinal flakes of wheat in the ratio (5-18) :( 70-83) :( 10-14), is kept for swelling in whey taken in an amount of 5 kg per 100 kg of flour mixture, for 35 minutes, knead the dough from wheat flour, flour composite mixture Polyushko-5, whey, electroactivated aqueous solution with pH 9.88, temperature 40 ± 2 ° С and sodium chloride solution churning the food in the chamber at a rotational frequency mixing arm 5 s ^-1 for 1 minute, and 4-8% flour nu substitute with flour flour composite mixture Polyushko-5, then atmospheric air is introduced into the churning chamber, and under pressure 0.25-0.35 MPa, the resulting semi-finished product is churned for 2.5-3.5 minutes at a kneading organ rotation speed of 13.3 -14.2 s ^-1 , after that the dough is unloaded under working pressure and dough pieces weighing 0.2 kg are molded from it, and the baking is carried out at a temperature of 200-220 ° C, the dough is prepared with the next choice of component ratio, kg:

baking wheat flour - 92-96;

flour composite mixture - 4-8;

edible salt - 1.3;

whey - 5;

electroactivated aqueous solution - as calculated.

To increase the nutritional value of a product, it is necessary to increase the content of protein, vitamins, macro- and microelements in it. This is achieved using various composite mixtures, which are a mixture of pea, soy flour and wheat germ flakes.

The proposed method for the production of bakery products has been tested in laboratory conditions on an installation that is composed of known devices and equipment (a dough mixer with a hermetically sealed chamber, electric motors), so its use in industry does not cause difficulties.

The experiments showed that the duration of churning can be reduced by increasing the intensity of mixing and increasing the pressure of compressed air. However, the pressure of compressed air, the duration and intensity of churning have limit values, above which the volume of the foam decreases, its quality and stability deteriorate.

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 liquid flows out of the foam, the pressure in the channels decreases, respectively, the capillary and proppant pressure increase, which accelerates the coalescence of the bubbles and the destruction of the foam column [Tikhomirov V.K. Foam. - M .: Chemistry. - 1975].

The flavoring and aromatic properties of the finished products are largely determined by the flour composite mixtures introduced into them.

The method of production of bakery products is illustrated by the following examples.

Example 1. Prescription components (baking wheat flour, flour composite mixture Polyushko-5 ", aged in milk whey for swelling for 35 minutes, food salt solution, electroactivated aqueous solution) is fed through a loading hole into the kneading case of a batch mixing machine , in which a kneading organ in the form of a corolla is fixed. At the end of the load, the kneading case of the kneading machine is hermetically sealed with a lid and the dough is kneaded for 1 min with a kneading organ rotational speed of 5 s ^-1 . Then, atmospheric air is introduced into the kneading case through a nozzle under pressure and the semi-finished product is knocked down for 2.5 minutes at a stirrer speed of 13.3 s ^-1 under a pressure of 0.25 MPa. After knocking down, dough pieces weighing 0.2 kg are molded under a pressure of 0.25 MPa through the discharge opening of the kneading machine. Baking of dough pieces is carried out directly in the furnace chamber at a temperature of 200 ° C, relative humidity of 75% for 40 minutes. The dough in the above modes is prepared with the following selection of the ratio of components, kg:

wheat flour - 96;

flour composite mixture - 4;

whey - 5;

edible salt - 1.3;

electroactivated aqueous solution - 75.3.

Example 2. Prepare the dough analogously to example 1, but the semi-finished product knock 3 minutes at a stirrer speed of 13.8 s ^-1 under a pressure of 0.3 MPa. After knocking down, dough pieces weighing 0.2 kg are molded under a working pressure of 0.3 MPa through the discharge opening of the kneading machine. The baking of the dough pieces is carried out analogously to example 1. The dough under the above conditions is prepared with the next selection of the ratio of components, kg:

wheat flour - 94;

flour composite mixture - 6;

whey - 5;

edible salt - 1.3;

electroactivated aqueous solution - 75.5.

Example 3. Prepare the dough analogously to example 1, but the semi-finished product knock 3.5 minutes at a rotational speed of the kneading organ of 14.2 s ^-1 under a pressure of 0.35 MPa. After knocking down, dough pieces weighing 0.2 kg are molded under operating pressure through the discharge opening of the kneading machine. The baking of the dough pieces is carried out analogously to example 1. The dough under the above conditions is prepared with the next selection of the ratio of components, kg:

wheat flour - 92;

flour composite mixture - 8;

whey - 5;

edible salt - 1.3;

electroactivated aqueous solution - 75.7.

In semi-finished products and finished products, indicators are determined, the values of which are presented in the table.

The name of indicators Indicator Values for Examples Control (without composite mixture) one 2 3 The density of the test, g / cm ³ 5.25 5.2 4.35 4,54 Test acidity, degrees 3.0 3.0 3.2 3.8 The porosity of the crumb,% 69.0 70.0 76.0 72.0 Humidity of the crumb,% 44.0 44.5 44.5 44.5 The specific volume of bread, cm ³ / g 1.8 2.0 2.2 2.0 Structural and mechanical properties of the crumb, units instrument
Total compression strain, _Δ N _total 48.0 50,0 53,2 52.0 The elastic compression deformation, _Δ H _simp 15.3 17.2 17.4 17.0 Plastic deformation of compression, _Δ N _PL 32,7 32.8 35.8 35.0 Surface and shape Smooth without blasting The shape is rounded, not vague, without scratches Crumb condition Elastic crumb, uniform thin-walled porosity Elastic crumb with uniform thin-walled porosity Large pore elastic crumb Crumb color Light yellow Golden Golden yellow Taste Peculiar to wheat bread, free from foreign tastes Slight nutty flavor Smell Peculiar to wheat bread, odorless Faint nut smell

As can be seen from the table, the products obtained by the proposed method are characterized by stable rheological characteristics, high volume, uniform porosity and attractive appearance. When the values of the process parameters are more boundary, there is a deterioration in the quality of products, and at values less than the boundary, the technical result is not achieved.

The proposed method for the production of bakery products from churned semi-finished products with a flour composite mixture allows: to obtain bakery yeast-free products of high nutritional value, with stable structural and mechanical properties; to improve the quality of products according to organoleptic and physico-chemical indicators; increase the shelf life of fresh products and expand the range of yeast-free products.

Claims (1)

A method for the production of bakery products, characterized in that in the churning chamber at a kneading organ rotation speed of 5 s ^-1 , the dough is kneaded for 1 min using baking wheat flour, whey, table salt, electroactivated aqueous solution (EVR) and flour composite a mixture consisting of pea, soybean and germinal flakes of wheat in the ratio (5-18) :( 70-83) :( 10-14), which is kept in milk whey for 35 minutes before kneading, then introduced into the churning chamber atmosphere Fernie air and produces churning under pressure resulting dough mass 0.25-0.35 MPa for 2.5-3.5 minutes at a rotational frequency of the kneading body 13,3-14,2 s ^-1, then the dough is discharged to the working pressure, form dough pieces weighing 0.2 kg from it, and baking is carried out at a temperature of 200-220 ° C, while the dough is prepared with the next choice of component ratio, kg:
baking wheat flour 92-96 flour composite mixture 4-8 food salt 1.3 milk serum 5 electroactivated water solution by calculation