RU2410876C1 - Method of bread baking - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to bakery industry. The bread baking method includes raw materials preparation, kneading dough of weak wheat flour, yeast, salt and water activated solution and introduction of powder in glow-discharge plasma, dough fermentation, handling, dough pieces proving and products baking.

EFFECT: invention enables baking high quality bread of wheat with reduced baking capacities.

2 tbl, 5 ex

Description

The invention relates to the food industry, in particular to the bakery, and can be used in the manufacture of bakery products of improved quality.

A known method of producing bread from wheat flour, yeast, salt and water, including the preparation of dough with acidity of 1-2 degrees. above the norm (see Tsyganova TB Technology and organization of production of bakery products [Text] / T.B. Tsyganova // Textbook for students of secondary vocational education. M: Publishing Center "Academy", 2006. - 448 p. .).

An increase in acidity is achieved by preliminary activation of yeast and the use of whey.

This method allows the use of weak (with reduced baking properties) wheat flour.

The disadvantage of this method is the increase in the duration and complexity of the process.

There is also a known method for the production of bread, including the preparation of raw materials, kneading dough from wheat flour, yeast, salt and activated water, fermenting dough, cutting, proofing dough pieces and baking products (see RF patent No. 2171582 of 01.03.2000, class A21D 8 / 02).

Water activation is carried out by aeration and ultrasonic treatment before kneading the dough.

This provides improved quality indicators of bread.

The disadvantage of this method is the need to use only high-grade flour.

The technical result of the invention is to improve the quality indicators of bread when using weak flour.

This goal is achieved in that in a method for the production of bread, including preparing raw materials, kneading dough from wheat flour, yeast, salt and activated water, fermenting dough, cutting, proofing dough pieces and baking products, water is activated in a glow discharge with a frequency of 1.0 -1.2 kHz at a voltage of 450-550 V and a current strength of 0.7-0.8 A until the pH value of 8.16-8.66 and the redox potential (ORP) of +151 to +155 mV are reached and when kneading dough, use weak wheat flour in the following ratio Component per 100 kg of flour:

pressed baking yeast - 1.5-2.5 kg;

edible salt - 0.5-1.5 kg;

activated water - according to calculation.

The increase in the quality indicators of bread prepared by the proposed method is due to the strengthening of gluten and the improvement of the rheological properties of the test, caused by the formation of hydrogen bonds between the oppositely charged active centers of individual protein molecules due to microclusters of activated water with increased polarity, and the formation of disulfide bonds during the oxidation of sulfhydryl groups of proteins under the action of hydrogen peroxide formed in water upon activation, which strengthen the structure of ka and reduce the activity of proteolytic enzymes.

According to the invention, weak baking wheat flour with a gluten content of 20% and an elastic index of H _idk 110 units, pressed baker's yeast (GOST 171-81), edible salt (GOST R 51574-2000), activated water that meets the requirements of GOST R 51232 are used -98. Calculation of water is carried out according to GOST 27669-88 "Determination of the baking properties of flour according to the results of a test laboratory baking of bread."

Water treatment is carried out in a known plasma-chemical water activation unit (see patent WO 02/0590460, C02F 1/00). Measurement of pH and ORP values of water is carried out on an ECOTEST-120 pH meter-ion meter according to the methodology of KDCT 414318.004 RE (No. 001-73-97).

The specific volume of the molded bread and the dimensional stability of the hearth bread is determined according to the method of GOST 27669-88. Porosity is determined according to GOST 5669-96.

The method is illustrated by examples.

Example 1. Before preparing the test, water is activated by treatment in a plasma chemical reactor at a glow discharge frequency of 1.0 kHz, a voltage of 450 V and a current strength of 0.7 A. Water is treated until a pH of 8.16 and an ORP of +155 mV are reached. Next, a dough is kneaded per 100 kg of flour using 1.5 kg of yeast, 0.5 kg of salt and the calculated amount of activated water. Kneading dough is produced in a dough mixing machine from all raw materials. The kneaded dough is left to ferment. The duration of fermentation is 120-150 minutes at a temperature of 28-32 ° C. The fermentation process involves two consecutive dough kneading after 60 and 120 minutes after kneading. At the end of the fermentation, the dough is cut: dividing the dough into pieces of a certain mass, rounding off the dough pieces. For shaped bread, the dough pieces are placed in molds and sent to the proofing, which is carried out in the final proofing cabinet at a temperature of about 40 ° C and a relative humidity of 75-80%. Baking is carried out in an oven with steam humidification at a temperature of 210-240 ° C until ready.

Examples 2-5. The process is conducted according to the technology described in example 1.

Variable parameters of the technological process of making bread in examples 1-5 are presented in table 1.

Table 1 Options Examples of cooking bread by the proposed method one 2 3 four 5 Yeast kg 1,5 2.0 2.5 1,0 3.0 Salt 0.5 1,0 1,5 0.3 2.0 Discharge frequency, kHz 1,0 1,1 1,2 0.9 1.3 Current strength, A 0.7 0.75 0.8 0.65 0.85 Voltage 450 500 550 400 600 pH 8.16 8.40 8.66 7.9 8.95 ORP, mV +155 +153 +151 +160 +147

The quality indicators of bread obtained in examples 1-5 and in the prototype method are shown in table 2.

table 2 Indicators By examples According to the prototype one 2 3 four 5 Shape stability 0.35 0.38 0.37 0.30 0.32 0.32 Specific volume, g / cm ³ 324 335 328 300 310 309 Porosity,% 72 75 73 69 70 70

From table 2 it is seen that with the optimized process parameters (examples 1-3), the quality of the bread is the best. The bread sample prepared according to example 2, according to organoleptic characteristics, is characterized by a large volume, developed porosity, a more elastic crumb, according to physicochemical parameters - better in terms of shape stability (by 17.6%), specific volume (by 8.4) %) and porosity (5%).

Reducing or increasing the values of the parameters of the method relatively optimized (examples 4-5) leads to a deterioration in the quality of bread.

Thus, the use of the proposed method for the production of bread in the technology of bakery products makes it possible to produce high-quality bread from flour with reduced baking properties.

Claims (1)

Method for the production of bread, including preparation of raw materials, kneading dough from wheat flour, yeast, salt and activated water, fermenting dough, cutting, proofing dough pieces and baking products, characterized in that the water is activated in a glow discharge with a frequency of 1.0-1, 2 kHz at a voltage of 450-550 V and a current strength of 0.7-0.8 A until the pH value of 8.16-8.66 and the redox potential (ORP) of +151 to +155 mV are reached, and at a batch of dough using weak wheat flour in the following ratio of components per 100 to flour, kg:
pressed baker's yeast 1.5-2.5 food salt 0.5-1.5 activated water by calculation