RU2402908C1 - Method for production of bakery product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of bakery products intended for prophylactic nutrition. Method includes preparation of dough by mixing of the whole amount of flour, water, aqueous solution of table salt and yeast, fermentation of dough, its handling, proofing and baking of dough pieces, in process of dough preparation additionally powder of peeled acorns is added, produced by drying of unpeeled acorns down to moisture of 6-8%, further separation of peel to produce seed lobes, frying of seed lobes at the temperature of 100-105°C for 5-10 minutes and their grinding at the temperature of 20-25°C in thin film rotating along spiral with thickness of 0.1-0.5 mm at pressure gradient of 30-50 MPa, at the same time powder is added into dough in amount of 3-5% to flour mass.

EFFECT: this method makes it possible to produce high-quality product with increased shelf life.

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 preparing a bakery product, including obtaining dough by mixing the entire amount of wheat flour, baker's yeast, saline and water, fermenting the dough, cutting, proofing and baking dough pieces (Auerman L.Ya. Bakery production technology. - M .: Easy and food industry, 1984, p.145-146).

The disadvantages of this method are the insufficiently high consumer properties of the bakery product, as well as the low shelf life of the product.

The objective of the invention is the creation of a method for the preparation of a bakery product with high consumer properties and allowing to increase the shelf life of the freshness of the product.

The problem is solved in that in a method for preparing a bakery product, comprising preparing a dough by mixing the entire amount of flour, water, an aqueous solution of sodium chloride and yeast, fermenting the dough, cutting it, proofing and baking the dough pieces, powder is added from purified from peels of oak acorns obtained by drying the oak peels that are not peeled from the peel of acorns to a moisture content of 6-8%, subsequent separation of the peel to obtain cotyledons, and frying the cotyledons at a temperature of 100-105 ° C for 5-10 minutes and their grinding at a temperature of 20-25 ° C in a thin, spinning film with a thickness of 0.1-0.5 mm with a pressure gradient of 30-50 MPa, while the powder is introduced into the dough in an amount of 3-5% by weight of flour .

The technical result is to achieve high quality finished bakery product and increase the shelf life.

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

Example 1. 1.5 kg of compressed yeast is diluted in 6.0 kg 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. 100 kg of flour, 42.7 kg of water, a yeast suspension, saline solution and 3 kg of powder from peeled oak acorns obtained by drying unpeeled oak acorns to a moisture content of 8%, followed by separation of the peel to obtain cotyledons frying the cotyledons at a temperature of 100 ° C for 10 minutes and grinding them at a temperature of 25 ° C in a thin, spiral-rolling film 0.1 mm thick with a pressure gradient of 50 MPa. These components are mixed at a temperature of 26 ° C.

The resulting dough is fermented for 40 minutes, then cut, the dough pieces are placed for 30 minutes and baked in a humidified baking chamber at a temperature of 220 ° C.

Example 2. 1.5 kg of compressed yeast is diluted in 6.0 kg 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. 100 kg of flour, 40.7 kg of water, a yeast suspension, saline solution and 4 kg of powder from peeled oak acorns obtained by drying unpeeled oak acorns to a moisture content of 7%, followed by separation of the peel to obtain cotyledons roasting the cotyledons at a temperature of 100 ° C for 7 minutes and grinding them at a temperature of 25 ° C in a thin spiral film 0.3 mm thick with a pressure gradient of 40 MPa. These components are mixed at a temperature of 28 ° C.

The resulting dough is fermented for 50 minutes, then cut, the dough pieces are placed for 30 minutes and baked in a humidified baking chamber at a temperature of 220 ° C.

Example 3. 1.5 kg of compressed yeast is diluted in 6.0 kg 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. 100 kg of flour, 38.7 kg of water, yeast suspension, saline and 5 kg of powder from peeled oak acorns, dosed by drying unrefined oak acorns to a moisture content of 6%, followed by separation of the peel to obtain cotyledons roasting the cotyledons at a temperature of 105 ° C for 5 minutes and grinding them at a temperature of 20 ° C in a thin, spiral-rolling film with a thickness of 0.5 mm with a pressure gradient of 30 MPa. These components are mixed at a temperature of 32 ° C.

The resulting dough is fermented for 60 minutes, then cut, the dough pieces are placed for 40 minutes and baked in a humidified baking chamber at a temperature of 220 ° C.

In parallel, a bakery product was prepared by a known method. The indicators obtained bakery products are shown in the table.

Table Indicators Known method The inventive method example 1 example 2 example 3 Porosity,% 70 78 80 80 Specific volume cm ^3/100 g 300 380 390 395 Form stability, N / A 0.40 0.54 0.56 0.56 Duration of freshness, hour 24 72 72 72

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

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 of preparing a bakery product, including preparing the dough by mixing the entire amount of flour, water, an aqueous solution of sodium chloride and yeast, fermenting the dough, cutting it, proofing and baking the dough pieces, characterized in that when preparing the dough, powder from peeled acorns is additionally introduced oak obtained by drying the oak peels that are not peeled from acorns to a moisture content of 6-8%, subsequent peeling of the peel to produce cotyledons, roasting the cotyledons at a temperature of 100-105 ° C for 5-10 minutes, and grinding them at a temperature of 20-25 ° C in a thin spiral film of a thickness of 0.1-0.5 mm with a pressure gradient of 30-50 MPa, while the powder is introduced into the dough in an amount of 3-5% by weight of flour.