RU2366185C2 - Method of manufacturing rich bakery products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to bread production. Method of rich bakery products production includes dough kneading of high-grade wheat flour, water, yeasts, sand-sugar, margarine, hen's eggs and adding of dogberry powder in quantity of 3-7% of whole weight of flour in dough. Powder is made of dogberry wastes dried in vacuum drying chambers at 55-65° till moisture content 5-10%. Kneaded dough is fermented, dough pieces are formed, conditioned and baked.

EFFECT: increase of food and biological value of products as well as specific volume and stability of shape, colour, taste, aroma and crumb porosity structure, improve dough preparation time reduces, storage time increases, microbiological safety of products increase.

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Description

The invention relates to the food industry, namely to baking.

A known method for the production of butter bakery products, which includes kneading dough from premium wheat flour, water, salt, yeast, granulated sugar, margarine, chicken eggs, then fermenting it, forming dough pieces, proofing and baking ("Collection of technological instructions for production bread and bakery products ”, Moscow, 1989, p. 255-256).

The disadvantage of bakery products of this manufacturing method is high calorie content, uniform taste, low digestibility, low content of vitamins, minerals and dietary fiber, a long cooking cycle.

The technical result of the proposed product is to increase the nutritional and biological value, increase the content of vitamins and minerals, improve the color, taste and aroma of the crumb, shorten the dough preparation cycle, fermentation activity, increase the shelf life of finished bakery products up to 72 hours, as well as increase their microbiological safety .

The technical result is achieved in that the method for the production of bakery products according to the invention involves kneading dough from premium wheat flour, water, salt, yeast, granulated sugar, margarine, chicken eggs with the addition of mountain ash powder in an amount of 3-7% of the total weight flour in the dough, which is produced from mountain ash squeezed, dried in vacuum dryers at a temperature of 55-65 ° C to a moisture content of 5-10%, the kneaded dough is fermented, dough pieces are formed, which are placed and baked.

For industrial processing, the fruits of the mountain ash of 13 varieties and forms are recommended for widespread use (Titanium, Ruby, Dessert Michurina, Scarlet large, Angri, Businka, Sorbinka, Solnechnaya (Daughter Kubova), Bethel, Pomegranate, Titanium undersized, Amulet, Anole) as biologically active raw materials for the production of juices, nectars and mashed potatoes.

Fresh squeezes obtained after wiping or pressing at the canning industry are recommended to be dried in order to reduce their volume, preserve biologically active substances (BAS) and avoid damage during storage. It is dried at the most gentle temperatures of 55-65 ° С (in order to preserve the biological active substances) to a residual moisture content of 5-10%, so that the mountain ash squeezes are well ground into powder. For drying, vacuum dryers are used for drying fruits and vegetables. Rowan squeezes are loaded onto pallets with a layer height of not more than 1.5 cm and dried at a temperature of 55-65 ° C to a residual moisture content of 5-10%, which ensures microbiological stability of the product. In this mode, the drying of rowan pomace should not exceed 7 hours. Moreover, in dried rowan marc, the maximum amount of biologically active substances (BAS) is preserved, in contrast to the previously proposed method of drying in a heating cabinet [Dubrovskaya N.O., Nilova L.P. The use of mountain ash products in the baking industry. / Improving the quality and expanding the range of consumer goods. Inter-department collection of scientific papers of the St. Petersburg Trade and Economic Institute. - St. Petersburg: Trade and Economic Institute, 2006. - With 31-34]. The preparedness of dried pomace is determined by the residual moisture and organoleptic characteristics (appearance, color, smell, texture).

It is advisable to grind dried rowan pomace to obtain rowan powder directly at the baking enterprises as necessary using knife mills or other type mills, as Rowan squeezes are stored better, do not cake and do not moisten like powder. It is more advisable to grind to particle sizes of 20-30 microns.

Rowan powder is packaged with a mass of not more than 10 kg in clean and dry paper bags with internal polymer liners in accordance with GOST 2226-88, and hermetically sealed by heat sealing (to provide the necessary conditions that prevent the increase in humidity and the development of extraneous microflora).

Packages of mountain ash powder are stored on wooden pallets in a single layer at a temperature of 2-25 ° C and relative humidity of not more than 75% in clean, dry, well-ventilated rooms.

The recommended warranty shelf life should not exceed 1.5 years from the date of manufacture.

The mountain ash powder has an orange-red color, a pronounced mountain ash smell with a sweet and sour taste.

Rowan powder, rich in vitamins and minerals, is a valuable food raw material, as contains: fiber - 20.63-26.41%, sugars - 13.84-15.3%; vitamins, mg / 100 g: ascorbic acid - 55.33-62.5; β-carotene - 18.79-29.21; vitamin E - 100.12-115.75 mg / kg; minerals: potassium 2900-3265 mg / kg, calcium 1750-2132 mg / kg; iron 77.59-80.0 mg / kg, manganese 74.0-115.1 mg / kg, copper 3.16-3.2 mg / kg, zinc 6.46-6.76 mg / kg selenium - 16.8-17.3 mcg / kg. It should also be noted that the mountain ash powder has a high acidity - 4.58-5.68%, but, despite this, its sugar-acid index is 2.7-3.9, which indicates a harmonious ratio of acids to sugars.

Adding rowan powder to bakery products enriches them with biologically active substances, increases nutritional value. In addition, the use of mountain ash powder in the production of butter bakery products will increase the acidity of the semi-finished product (dough) and the finished product, which will help to suppress the potato disease of bakery products. And the organic acid contained in the mountain ash powder, such as sorbic acid (1.53-1.93 mg%), will also be a natural preservative that can produce lactic streptococci and inhibit the growth of mycelial fungi, which cause moldiness of bakery products. We experimentally found that the addition of mountain ash powder in an amount of 3-7% by weight of flour to the formulation of bakery products will slow down the formation of the first sign of potato disease (the appearance of a faint smell) by 20-28 hours and the formation of mold on the surface of products by 2- 6 days

A significant content of pectin substances with a high degree of esterification in mountain ash powder will increase the water absorption capacity of flour and, therefore, dough. As a result, the rheological properties of the semi-finished product and quality indicators of the finished product will improve: the specific volume and shape stability of the products will increase, the structure of the porosity and properties of the crumb will improve, its crumbling will decrease, and therefore, the shelf life of fresh baked goods will increase.

In general, the use of mountain ash powder as an enriching additive will allow not only to regulate the technological process, to adjust the properties of the main and additional raw materials, but also to produce healthy products, reduce the content of undesirable substances harmful to the human body, giving the product functional properties favorable for nutrition of different population groups .

The proposed method is as follows.

The dough for rich bakery products is prepared from premium-grade wheat flour, water, salt, yeast, granulated sugar, margarine, chicken eggs, rowan powder in an amount of 3-7% of the total weight of flour in the dough and water in an amount that ensures dough moisture 46 % The kneaded dough is fermented at a temperature of 32 ± 3 ° C for 60 minutes. Then the dough pieces are formed and placed for 40-50 minutes at a temperature of 35-40 ° C and a relative humidity of 80 ± 2%. Bake at a temperature of 200-225 ° C for 25-35 minutes.

The amount of mountain ash powder in the dough recipe, equal to 3-7% of the total amount of flour, was obtained experimentally, taking into account organoleptic, physico-chemical indicators and the appearance of the finished bakery products.

The claimed method for the production of butter bakery products is illustrated by examples (table 1).

According to the recipe in Table 1, buns weighing 100 g are made. Buns with the addition of mountain ash powder significantly differ from the control - rolls without the addition of mountain ash powder, both in organoleptic, physicochemical and biochemical parameters.

Table 2 shows the organoleptic, physico-chemical and biochemical parameters of bakery products obtained according to the claimed method, which are improved compared to the known method.

As can be seen from table 2, the claimed method of preparation of rich bakery products, in comparison with the known one, allows to obtain products of high nutritional value with improved quality indicators: a more elastic crumb, high, round, crust intensively painted in bright yellow color, with developed thin-walled porosity , harmonious, pleasant mountain ash flavor and smell, as well as extend the shelf life, increase microbiological safety.

Table 1
Recipes of ingredients for the production of bakery products Raw materials Raw material consumption per 100 kg of finished product, kg The known method (control) Dosage of mountain ash powder,% by weight of flour Example 13% Example 25% Example 37% Wheat flour (premium) 65.0 63.1 61.91 60.71 Rowan Powder - 1.9 3.09 4.29 Salt 1,2 1,2 1,2 1,2 Granulated sugar 9.0 9.0 9.0 9.0 Margarine 9.0 9.0 9.0 9.0 Yeast is dry 0.65 0.65 0.65 0.65 Egg 4.3 4.3 4.3 4.3 Drinking water 24.75 25.40 25.75 26.0 Humidity test,% 27.0 27.0 27.0 27.0 Humidity,% 23.7 23.5 23.5 23.5 The output of the test, kg 113.9 114.55 114.9 115.15 Product yield, kg one hundred

table 2
Organoleptic, physico-chemical and biochemical indicators of rich bakery products Name of indicator The control Dosage of mountain ash powder,% by weight of flour Example 1
3% Example 2
5% Example 3
7% one 2 3 four 5 1. Physicochemical Acidity, deg. 1,0 2,4 2.5 2,8 Porosity,% 78 80.8 83 80.2 Specific volume cm ^3/100 g 320,4 341.6 350.6 345.1 Form stability, N / A 0.43 0.46 0.49 0.47 one 2 3 four 5 2. Organoleptic Appearance The shape is round, with a convex crust, the surface is smooth, without sintering Coloring peels Uniform, tan, light Uniform, yellow-brown with dark single specks of mountain ash powder Uniform, tan, bright with single inclusions of mountain ash powder Fairly uniform, dark brown with inclusions of mountain ash powder Nature of porosity Uniform, well developed, close to thin-walled, medium pores Uniform, well developed, thin-walled, without voids Uniform, close to thick-walled Crumb color Light with a cream tint Light with a faint orange-yellow tint Light with a pronounced orange-yellow tint Light orange with a faint grayish tint Crumb elasticity Elastic enough Elastic gentle Elastic Peculiar to this type of product, pleasant mild Peculiar to this type of product, pleasant with a light mountain ash flavor Peculiar to this type of product, pleasant with a pronounced mountain ash flavor, with harmonious acidity Pronounced mountain ash with a noticeable sourness Taste Pleasant characteristic of this type of product Pleasant, pronounced, characteristic of this type of product, with a light mountain ash aroma Pleasant characteristic of this type of product, with a harmonious mountain ash aroma Pleasant with pronounced mountain ash aroma Scent 3. Biochemical Vitamins, mg / 100g: vitamin C 0 1.8 2,8 4.0 β - carotene 0 0.3 0.45 0.65 P - active substances one 0.9 1,5 2.0 Vitamin E 3 2,3 3.8 5.2 Minerals. mg / kg: Phosphorus 89 98.03 102.3 109.11 Iron 1.3 3,1 3,7 6.02 Copper - 0.48 0.82 1.15 Zinc - 3.45 6.38 8.71 Manganese - 3.47 5.77 7.99 Selenium - 0.12 0.34 0.36 Potassium 129.0 161.2 216.0 271.9 Calcium 25.0 42.25 77.5 110.28 Shelf life, hour 24 72 72 72 The formation of visible mycelium on the surface, days 7 9 eleven 13

Claims (1)

A method for the production of bakery products, characterized in that it involves kneading dough from premium wheat flour, water, salt, yeast, granulated sugar, margarine, chicken eggs with the addition of rowan powder in an amount of 3-7% of the total weight of flour in the dough , which is produced from mountain ash squeezed, dried in vacuum-type dryers at a temperature of 55-65 ° C to a moisture content of 5-10%, the kneaded dough is fermented, dough pieces are formed, which are placed and baked.