RU2429603C1 - Bakery product production method - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: method involves preparation of a light dough piece containing the following components: prime grade wheat flour - 100; pressed bakery yeast - 4; pumpkin seed oil - 1.5; sugar - 20; salt - 1; vanillin - 0.04; water till moisture content is 35%, and dark dough piece containing the following components: mixture of prime grade wheat flour and flavoured oyster plant flour - 100, pressed bakery yeast - 4, pumpkin seed oil - 1.5, sugar - 15, salt - 1 and water till moisture content is 35%, their handling, preliminary proofing, alternate placing of pieces of different kinds of dough, twisting, final proofing and baking. ^ 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, baked yeast, soybean oil, sugar, salt, vanillin and water and premium wheat flour, flour from fried 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 bakery 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, pumpkin according to the invention uses pumpkin seed oil and oat root flour, which is prepared by extracting anise with liquid nitrogen to separate the corresponding miscella, preparing the oat root, cutting it, drying it in a microwave field to a residual moisture content of about 20% at power of the microwave field, providing heating of the oat root to a temperature inside the pieces of 80-90 ° C for at least 1 hour, frying, impregnating the separated miscella with the extract content of 0.04% by weight of the oat root with a simultaneous increase in phenomena, depressurization to atmospheric pressure with simultaneous freezing of 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, pumpkin 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 pumpkin 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 pumpkin 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.

Anise 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 -fifteen).

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 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 an oat root drying time of 1 hour and heating 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 premature caramelization of sugars. Drying in the microwave field 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 an 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 for a final proofing lasting 60-90 minutes at a temperature in the proofing chamber of 35-40 ° C and a relative humidity of 75-80%. Spaced 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, including 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, other vegetable raw flour, pressed baked yeast, butter , 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 in the dark dough ida use pumpkin seed oil and oat root flour, which is prepared by extracting anise 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 provides heating of the 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 atmospheric from the same time by freezing the oat root and its cryo grinding in the medium of the released nitrogen and mixed with premium wheat flour in a weight ratio of 1: 5 to 1:13, pumpkin seed oil is used as a light dough, and the dough is prepared in the following ratio of components according to mass with an accuracy of ± 5%:
for workpieces from a light type of dough:
premium wheat flour one hundred pressed baker's yeast four pumpkin seed oil 1,5 sugar twenty salt one vanillin 0.04 water to a moisture content of 35%,
for preparation from a dark type of dough:
flour mixture one hundred pressed baker's yeast four pumpkin seed oil 1,5 sugar fifteen salt one water to humidity 35%