RU2418415C1 - Bakery product production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to bakery industry technology. The bakery product production method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, margarine, phospholipids, sugar, salt, vanillin and water and a dark dough semi-product containing a mixture of prime grade wheat flour and girasol-sunflower flour produced in accordance with a specified technology, pressed bakery yeast, margarine, sugar, salt and water, their previous proofing, alternate placing, twisting, final proofing and baking.

EFFECT: produced product has improved consistence and coffee taste tones and flavour with no coffee added to the formula.

Description

The invention relates to a technology for the production of bakery products.

A known method of producing a bakery product, involving the preparation of light and dark types of dough containing premium wheat flour, pressed baker’s yeast, margarine, sugar, salt, vanillin and water and premium wheat flour, flour from roasted blasted amaranth seeds, pressed baker’s yeast, margarine, sugar, salt, vanillin and water, respectively, their cutting, preliminary proofing, alternate stacking of blanks from different types of dough, twisting, final proofing and baking (RU 2195111 C1, 2002).

The technical result of the invention is to obtain a new bakery product with coffee shades of taste and aroma in the absence of coffee in the recipe, and improving the consistency of the target product.

This result is achieved in that in a method for producing a bakery product involving the preparation of light and dark types of dough containing premium wheat flour, pressed baker’s yeast, margarine, sugar, salt, vanillin and water and premium wheat flour, flour from another type of vegetable pressed bakery yeast, margarine, sugar, salt and water, respectively, their cutting, preliminary proofing, alternate stacking of blanks from different types of dough, twisting, final spread milk and baking, according to the invention, a dark dough flour is used as part of a dark dough, which is prepared by preparing, cutting, drying in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures heating of the sunflower to a temperature inside pieces of 80-90 ° C, for at least 1 hour, roasting and cryo-grinding in liquid nitrogen and mixed with premium wheat flour in a weight ratio of 1: 5 to 1:13, phospholipids are additionally used as part of the light type of dough, and the dough is prepared at the following ratio weighting components with an accuracy of ± 5%:

For light workpieces: premium wheat flour one hundred pressed baker's yeast four margarine 10 phospholipids 0.5 sugar twenty salt one vanillin 0.04 water to a moisture content of 35%, For a dark workpiece: flour mixture one hundred pressed baker's yeast four margarine 12 sugar fifteen salt one water to a moisture content of 35%.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The sunflower is cut and dried in the microwave field to a residual moisture content of about 20% for at least 1 hour. Moreover, according to well-known dependencies (Gubiev YK Scientific and practical principles of thermotechnological processes of food production in the electromagnetic field of the microwave. Abstract of the dissertation of the Doctor of Technical Sciences - M .: MTIPP, 1990, pp. 7-11) calculate the power microwave fields, allowing to provide drying time for topsoil 1 hour and heating to a temperature inside pieces of 80 and 90 ° C. The microwave field power is set greater than or equal to the second value and less than or equal to the smaller of the first and third values of the calculated powers.

Drying in the microwave field at temperatures above 90 ° C leads to premature caramelization of sugars. Drying in the microwave at a temperature below 80 ° C and a reduction in drying time of less than 1 hour lead to a deterioration in the consistency of the target product.

Since the increase in the drying time automatically leads to an increase in the specific energy consumption, the maximum value of the drying time is determined by the Harrington desirability function for the best consistency of the dark part of the target product with minimal specific energy consumption.

Then the sunflower is fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M .: Light and food industry, 1984, p. 58-73) and subjected to cryo-grinding in liquid nitrogen to obtain flour, which is mixed with premium wheat flour in weight ratio from 1: 5 to 1:13.

Then, two types of dough are prepared by the unpaired method. Kneading of each type of dough is carried out by loading in the dough mixing machine the recipe components in appropriate quantities and mixing until a homogeneous consistency is obtained, which usually takes 10-15 minutes. At an initial test temperature of 28-29 ° C, the duration of its fermentation is 20-40 minutes, and the final acidity reaches 2.5-3 ° T. The finished dough is divided into pieces and sent for preliminary proofing for 5-7 minutes. Then the light and dark dough pieces are folded alternately and sent for twisting to the rolling machine, where they are simultaneously shaped into a loaf and 3-5 oblique cuts are made. The preforms thus formed are laid on greased sheets and sent for a final proofing of 60-90 minutes at a temperature in the proofing chamber of 35-40 ° C and a relative humidity of 75-80%. The distant products are placed in an oven and baked at a temperature in the zones of 180-200 ° C, 200-220 ° C and 180-200 ° C for 30-35 minutes to obtain the target product.

Comparison of the organoleptic properties of the target product obtained by the described technology and the closest analogue made it possible to establish that the experimental product has greater crumb elasticity and has coffee shades of taste and aroma in the absence of coffee in the recipe.

With a decrease in the relative dark dough content of flour from sunflower seeds below the lower limit, coffee shades of taste and aroma disappear. With a decrease in the relative dark dough content of premium wheat flour below the lower limit, the porosity of the dark portion of the target product decreases, which leads to heterogeneity of the consistency of the layers of the target product and its delamination during cutting.

Thus, the proposed method allows to obtain a new bakery product with specific organoleptic properties with coffee shades of taste and aroma in the absence of coffee in the recipe and to improve its consistency.

Claims (1)

A method for the production of a bakery product involving the preparation of light and dark types of dough containing premium wheat flour, pressed baker’s yeast, margarine, sugar, salt, vanillin, water and premium wheat flour, other plant materials, pressed baked yeast, margarine , sugar, salt and water, respectively, their cutting, preliminary proofing, alternately stacking blanks from different types of dough, twisting, final proofing and baking, characterized in that to leave a dark type of dough, use sunflower flour, which is prepared by preparing, cutting, drying in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures heating of the sunflower to a temperature inside pieces of 80-90 ° C, for at least 1 h, roasting and cryo-grinding in liquid nitrogen and mixed with premium wheat flour in a weight ratio of 1: 5 to 1:13, phospholipids are additionally used as part of a light-colored dough, and the dough is prepared in the following weight ratio with an accuracy of ± 5 % :
for light workpiece:
premium wheat flour one hundred pressed baker's yeast four margarine 10 phospholipids 0.5 sugar twenty salt one vanillin 0.04 water to a moisture content of 35%,
for dark workpiece:
flour mixture one hundred pressed baker's yeast four margarine 12 sugar fifteen salt one water to humidity 35%