RU2395205C1 - Preparation method of bakery products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves preparation of dough of a portion of flour, water and yeast, fermentation of dough, subsequent dough preparation by mixing the dough, water and salt solution with the rest of flour, dough fermentation, cutting, proving and baking dough piece, powder of leaves of stevia obtained by drying them to a moisture content of 10-11%, subsequent crushing in a thin rotating spiral film of thickness of 0.1-0.5 mm at a pulsating pressure gradient of 2.7 MPa and a temperature of 25-30°C, is additionally added to the dough prior to mixing, while the powder is added in amount of 0.5-3.0% of flour weight.

EFFECT: method enables to obtain a product with high biological and nutritional value having increased storage time.

3 ex, 1 tbl

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, salt and water, 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 Li. - M .: Preiskurantizdat, 1989, p. 195).

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

The problem is solved in that in a method for preparing a bakery product, comprising preparing a dough from a portion of flour, water and yeast, fermenting a dough, subsequent preparation of the dough by mixing dough, water and saline with the remaining flour, fermenting the dough, cutting, proofing and baking the dough preforms, before mixing into the dough, powder from stevia leaves is additionally obtained, obtained by drying them to a moisture content of 10-11%, followed by grinding in a thin, spiral-rolling film with a thickness of 0.1-0.5 mm with a pulsating gr a pressure ratio of 2-7 MPa and a temperature of 25-30 ° C, while the powder is introduced in an amount of 0.5-3.0% by weight of flour.

The technical result is to give the finished product high consumer properties and nutritional value.

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

Example 1. 1.5 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. In the dough of a kneading machine, 75 kg of flour, 39 kg of water, 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 a bowl with dough, water, salt and sugar solutions are dosed sequentially and 0.5 kg of powder from stevia leaves is introduced, obtained by drying them to a moisture content of 10%, followed by grinding in a thin spiral film 0.5 mm thick with a pulsating gradient pressure of 2 MPa and a temperature of 30 ° C, then the remaining 25 kg of flour are introduced and the indicated components are mixed. The resulting dough is subjected to fermentation for 20 minutes, then it is cut, the dough pieces are placed for 50 minutes and baked in a humidified baking chamber at a temperature of 215 ° C.

Example 2. 1.5 kg of compressed 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. 50 kg of flour, 26 kg of water, 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, water and saline are dosed sequentially in a bowl with dough and 2.0 kg of powder from stevia leaves is introduced, obtained by drying them to a moisture content of 11%, followed by grinding in a thin, spiral-rolling film with a thickness of 0.3 mm with a pulsating pressure gradient of 5 MPa and a temperature of 25 ° C, then enter the remaining 50 kg of flour and mix these components. The resulting dough is fermented for 60 minutes, then it is cut, the dough pieces are placed for 55 minutes and baked in a humidified baking chamber at a temperature of 230 ° C.

Example 3. 1.5 kg of compressed 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. 50 kg of flour, 26 kg of water, 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, water and saline are dosed sequentially in a bowl with dough and 3.0 kg of powder from stevia leaves is introduced, obtained by drying to a moisture content of 10%, followed by grinding in a thin, spiral-rolling film 0.1 mm thick with a pulsating pressure gradient of 7 MPa and a temperature of 25 ° C, then enter the remaining 50 kg of flour and mix these components. The resulting dough is fermented for 60 minutes, then it is cut, the dough pieces are placed for 55 minutes and baked in a humidified baking chamber at a temperature of 230 ° C.

In parallel received a bakery product by a known method. The indicators of the products are shown in the table.

Indicators Known method The inventive method Example 1 Example 2 Example 3 Porosity,% 72 81 82 82 Specific volume cm ^3/100 g 350 400 410 410 Form stability, N / A 0.45 0.60 0.60 0.60 Preservation of freshness, hours 24 72 72 72 The content of dietary fiber, g / kg lack of 1.00 4.80 7.20 The content of vitamin C, mg / kg lack of 0.05 0.20 0.30 The content of vitamin E, mg / kg lack of 0.10 4.80 7.20

As can be seen from the table, the inventive method of preparing a bakery product allows to obtain a product with high quality indicators, physiological and nutritional value, which allows us to recommend it as a preventive product.

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.

Claims (1)

A method for preparing a bakery product, including preparing a dough from a portion of flour, water and yeast, fermenting a dough, subsequent preparation of the dough by mixing dough, water and saline with the remaining flour, fermenting the dough, cutting, proofing and baking dough pieces, characterized in that before mixing, the powder from stevia leaves is additionally introduced into the dough, obtained by drying them to a moisture content of 10-11%, followed by grinding in a thin spiral film 0.1-0.5 mm thick with a pulsating gradient e pressure of 2-7 MPa and a temperature of 25-30 ° C, the powder is introduced into the dough in an amount of 0.5-3.0% by weight of the flour.