RU2419300C1 - Method of waffle bread baking - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. The method envisages preparation of dough containing a mixture of first grade wheat flour and flour of another kind of vegetable raw material, pressed bakery yeast, vegetable oil, sugar, salt and water, the dough fermentation, shaping in the form of sheets and baking. In the process of dough preparation one uses a mixture of first grade wheat flour and dandelion roots flour at a weight ratio of 5:1 - 13:1. Dandelion roots flour is produced by way of dandelion roots preparation, cutting, drying in the microwave field till residual moisture content 20%. One chooses such microwave field power that provides for warming dandelion roots inside the bits to a temperature of 80-90°C. Drying is performed for no less than an hour. Dough is additionally dried by convective method till residual moisture content is about 5% and cryo-ground in liquid nitrogen.

EFFECT: method makes it possible to produce new waffle bread that have improved texture and coffee taste and flavour with no coffee added to the formula.

Description

The invention relates to a technology for the production of flour confectionery.

A known method for the production of wafer bread, involving the preparation of a yeast-free dough containing a mixture of flour, vegetable oil, milk fats, salt, pepper or garlic and water, its molding and baking (Schepetova T. Product of a new generation, development prospects // Food industry, 2000, No. 1, p. 34-35).

The disadvantage of this method is the high crumbling of the target product.

Closest to the proposed is a method for the production of wafer bread, involving the preparation of a dough containing a mixture of wheat flour of the first litter and flour from amaranth seeds, pressed baker's yeast, vegetable oil, sugar, salt, enzyme preparation Neutrase and water, its fermentation, molding in the form of sheets and baking (RU 2277784 C1, 2006).

This method compared with the previous allows you to slightly improve the consistency of the target product and reduce its crumbling.

The technical result of the invention is to obtain a new wafer bread having a coffee taste and aroma in the absence of coffee in the recipe, and improving its consistency.

This result is achieved in that in a method for the production of wafer bread, comprising preparing a dough containing a mixture of wheat flour of the first litter and flour from another type of plant material, pressed baker’s yeast, vegetable oil, sugar, salt and water, fermenting it, molding in the form of sheets and baking, according to the invention, when preparing the dough, use a mixture of wheat flour of the first litter and flour from dandelion root in a weight ratio of 5: 1 to 13: 1, flour from dandelion root is prepared by preparing it, Cutting, drying in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the dandelion root to a temperature inside the pieces of 80-90 ° C for at least 1 hour, drying using the convective method to a residual moisture content of about 5% and cryogenic grinding liquid nitrogen, and the dough is prepared with the following ratio of components by weight with an accuracy of ± 5%:

flour mixture one hundred pressed baker's yeast 1,6 vegetable oil 2,33 sugar four salt 6 water to a moisture content of 65-68%.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Dandelion root 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 a drying time of dandelion root for 1 hour and warming to a temperature inside pieces of 80 and 90 ° C. The power of the microwave field 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 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 an 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 target product with minimal specific energy consumption.

Then the dandelion root is dried by convective method to a residual moisture content of about 5% and subjected to cryo-grinding in liquid nitrogen to obtain flour.

Wheat flour of the first grade and the flour obtained from the dandelion root obtained according to the described technology are mixed in a weight ratio of 5: 1 to 13: 1. Then, according to traditional technology, a dough is prepared containing a mixture of flour in prescription amounts, pressed baker's yeast, vegetable oil, sugar, salt and water. The dough is fermented by traditional technology at a temperature of 30-32 ° C for 30-60 minutes, formed into sheets and baked by traditional technology at a temperature of 160-170 ° C for 2-3 minutes, and then cooled, cut and packaged for sales to the consumer.

When comparing the organoleptic properties according to GOST 5897-90 of the target product obtained by the technology described above and by the closest analogue, it was found that the experimental product has a more delicate and fragile texture, but crumbles to a lesser extent and has a coffee taste and aroma in the absence of coffee recipe.

With a decrease in the relative content in the dough of flour from dandelion root below the lower limit, the coffee taste and aroma disappear. With a decrease in the relative content of first grade wheat flour in the dough below the lower limit, the pore size of the target product increases until its integrity is violated, and its crumbling becomes no less than that of the control product.

Thus, the proposed method allows you to get a new waffle bread with improved texture and coffee taste and aroma in the absence of coffee in the recipe.

Claims (1)

A method for the production of wafer bread, comprising preparing a dough containing a mixture of wheat flour of the first grade and flour from another type of plant material, pressed baker's yeast, vegetable oil, sugar, salt and water, fermenting it, molding in the form of sheets and baking, characterized in that when preparing the dough, use a mixture of wheat flour of the first grade and flour from dandelion root in a weight ratio of 5: 1 to 13: 1, flour from dandelion root is prepared by preparing, cutting, drying in a microwave field to residual luminosity of about 20% with a microwave field power that ensures the dandelion root is heated to a temperature inside the pieces of 80-90 ° C for at least 1 h, convectively dried to a residual moisture content of about 5% and cryogrinding in liquid nitrogen, and the dough is prepared the next time the ratio of components by weight with an accuracy of ± 5%:
flour mixture one hundred pressed baker's yeast 1,6 vegetable oil 2,33 sugar four salt 6 water up to humidity 65-68%