RU2426338C1 - Bakery product production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of light and dark kinds of dough, their handling and preliminary proofing. Then pieces of different kinds of dough are alternately placed and twisted. Then one performs final proofing and baking. Light and dark kinds dough includes prime grade wheat flour, pressed bakery yeast, holy thistle seed oil, sugar, salt and water. One uses vanillin in the light dough composition. In the dark dough composition one additionally uses flour of another kind of vegetable raw material which is oyster plant. Oyster plant flour is prepared by way of extraction of cocoa husks with liquid nitrogen to separate corresponding miscella. Oyster plant is prepared and cut. Then oyster plant is dried in microwave oven till residual humidity about 20% at microwave field power providing warming of oyster plant inside the bits till temperature 80-90°C during at least an hour. Then oyster plant is fried and impregnated with separated miscella with extract content 0.04% of oyster plant weight with simultaneous pressure boost. One performs depressurisation to atmospheric pressure with simultaneous freezing of oyster plant and their cryomilling in the medium of released nitrogen. Then it is mixed with prime grade wheat flour at a weight ratio of 1:5 - 1:13. The dough is prepared at the following components weight ratio with accuracy ±5%: for light piece: prime grade wheat flour - 100; pressed bakery yeast - 4; holy thistle seed oil - 1.5; sugar - -20; salt - -1; vanillin - 0.04; water till moisture content is 35%, for dark piece: flour mix - 100, pressed bakery yeast - 4, amaranth seed oil - 1.5, sugar - 15, salt - 1, water till moisture content is 35%.

EFFECT: 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, soybean oil, sugar, salt, vanillin and water and premium wheat flour, flour from roasted blasted amaranth seeds, pressed baker’s yeast , soybean oil, sugar, salt, vanillin and water, respectively, their cutting, preliminary proofing, alternate stacking of blanks from different types of dough, curling, final proofing and baking ku (RU 2195114 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, butter, sugar, salt, vanillin and water and premium wheat flour, flour from another type of vegetable pressed baker’s yeast, butter, sugar, salt and water, respectively, their cutting, preliminary proofing, alternate stacking of blanks from different types of dough, twisting, final proofing and production In the dark type of dough, according to the invention, oil from milk thistle seeds and oat root flour is used, which is prepared by extracting cocoa shell with liquid nitrogen to separate the corresponding miscella, preparing the oat root, cutting it, drying in the microwave field to a residual moisture content of about 20% at microwave field power, ensuring the heating of oat root to a temperature inside the pieces of 80-90 ° C for at least 1 hour, frying, impregnating the separated miscella with an extract content of 0.04% by weight of oat root with simultaneous increasing pressure, depressurizing to atmospheric pressure while freezing the oat root and its cryo-grinding in the medium of released nitrogen and mixed with premium wheat flour in a weight ratio of 1: 5 to 1:13, milk thistle seed oil is used as part of a light dough, and the dough is prepared in the following ratio of components by weight with an accuracy of ± 5%:

for light workpiece:

premium wheat flour one hundred pressed baker's yeast four thistle seed oil 1,5 sugar twenty salt one vanillin 0.04 water to humidity 35%

for dark workpiece:

flour mixture one hundred pressed baker's yeast four thistle seed oil 1,5 sugar fifteen salt one water to humidity 35%

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Cocoa shell is extracted with liquid nitrogen and the miscell is separated according to the known technology (Kasyanov G.I., Kvasenkov O.I., Nematullaev I., Nesterov V.V. Processing of plant materials with liquefied and compressed gases. - M .: AgroNIITEIPP, 1993, p. 7-15).

The oat 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, Yu.K. Scientific and Practical Basics of Thermotechnological Processes of Food Production in the Electromagnetic Field of the Microwave. Abstract of thesis. the so-called - M .: MTIPP, 1990, pp. 7-11) calculate the microwave field power values, which allow for the drying time of the oat root for 1 hour and heating to a temperature inside the 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 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 oat root is fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, p. 58-73), loaded into the drum of a cryo-mill and poured for impregnation of separated miscella. The ratio of miscella and impregnated raw materials is calculated by the concentration of the extract in miscella to achieve the extract content in miscella equal to 0.04% by weight of the impregnated raw material. The pressure in the drum automatically rises to a value corresponding to the pressure of saturated nitrogen vapor at the impregnation temperature. Impregnation time is calculated according to the known laws of mass transfer (Kosmodemyansky Yu.V. Processes and apparatuses of food production. A textbook for students of technical schools. - M .: Kolos, 1997, p.135-162). In this case, nitrogen is absorbed and the oat root is saturated with the aromatic substances contained in miscella.

After the impregnation is completed, the pressure in the drum is vented to atmospheric pressure, which ensures evaporation of nitrogen and freezing of the oat root, and then it is cryo-grinded in the medium of the released nitrogen to obtain flour, which is mixed with wheat flour of the highest grade in a weight ratio of 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 the recipe components in the appropriate amounts in a dough mixing machine 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 to the final proofing for a duration 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 oatmeal flour 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 improve its consistency.

Claims (1)

A method for producing a bakery product involving the preparation of light and dark types of dough containing premium wheat flour, pressed bakery yeast, butter, sugar, salt, vanillin and water and premium wheat flour, flour from another type of plant material, pressed baked yeast, oil , 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 the composition of t many types of dough use milk thistle seed oil and oat root flour, which is prepared by extracting cocoa shell with liquid nitrogen to separate the corresponding miscella, preparing the oat root, cutting it, drying it in the microwave field to a residual moisture content of about 20% with a microwave field power that warms up oat root to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, frying, impregnating the separated miscella with an extract content of 0.04% by weight of oat root with a simultaneous increase in pressure, depressurization to atm spherical with simultaneous freezing of the oat root and its cryo-grinding in the environment of the released nitrogen and mixed with premium wheat flour in a weight ratio of 1: 5 to 1:13, milk thistle seed oil is used as a light dough, and the dough is prepared in the following ratio components by weight with an accuracy of ± 5%:
for light workpiece:
premium wheat flour one hundred pressed baker's yeast four milk thistle oil 1,5 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 milk thistle oil 1,5 sugar fifteen salt one water to humidity 35%