RU2432748C1 - Dough preparation method - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The method envisages a non-yeasted semi-product preparation by way of mixing 10 wt % of wheat flour of the total flour quantity, a milk fat substitute represented by an enzymic interesterification with an enzymes represented by a mixture of enzymes Fungamil 2500 BG, Pentopan 500 BG, Lipopan 50 BG and water. Then one introduces wheat flour, culinary salt and pressed yeast into the produced semi-product. Dough is kneaded in a kneading machine during 5 minutes. Dough fermentation is performed in a thermostat at a temperature of 30-32C during 60 minutes. The enzymes mixture and culinary salt are introduced in the form of water solution while pressed yeast - in the form of by water suspension. The components are used at the following quantity, kg per 100 kg of wheat flour: milk fat substitute represented by the enzymic interesterification - 2.5, Fungamil 2500 BG - 0.005, Pentopan 500 BG - 0.003, Lipopan 50 BG - 0.005, culinary salt - 1.5, pressed yeast - 3.0, water - in an amount sufficient for dough moisture content - 43.5%. ^ EFFECT: invention allows to improve bread quality and extent its storage life. ^ 4 tbl

Description

The invention relates to the bakery, confectionery industry and catering.

The technological process of making bread consists of the following stages: kneading dough and other semi-finished products, fermenting semi-finished products, dividing the dough into pieces of a certain mass, forming and proofing the dough pieces, baking, cooling and storing bread products. Kneading the dough is the most important technological operation, on which the further course of the technological process and the quality of the bread largely depend. When mixing dough from flour, water, yeast, salt and other components, a homogeneous mass with a certain structure and physical properties is obtained.

A known method of preparing yeast-free dough for quick-frozen semi-finished products with filling (TU 491008-83. Quick-frozen products from dough with offal and curd fillings with fillers - semi-finished products). The known method involves the preparation of yeast-free dough by kneading it from flour, water, the fat component, melange, salt and baking powder. At the same time, baking soda is used as a baking powder.

It is also known that enzyme interesterification into sand-baked butter biscuits as a fat component of milk replacer milk milk (see O. Deshko “Application of biomodified fat products in butter biscuit technology”, Materials of the III International Scientific and Technical Conference “Innovative Technologies and Equipment for food industry (development priorities) ”, Voronezh, September 22-24, 2009). The source does not disclose a method for producing dough and incoming raw materials.

A known method of producing yeast-free dough, which provides for the preparation of raw materials used according to the recipe, kneading dough based on wheat flour with salt, a mixture of animal proteins "Scanpro BR95" and "Scanpro Super", vegetable oil, and sparkling water to obtain uniformly mixed plastic dough . A mixture of animal proteins "Scanpro BR95" and "Scanpro Super" when mixing the dough is made in the form of a mixture with 30 kg of the recipe amount of premium wheat flour. The dough is kept for 20-30 minutes (RU 2351134 C1, 04/10/2009).

The disadvantages of this analogue is the low shelf life of fresh bread.

The closest analogue is a method for producing beaten yeast-free bread, which involves kneading dough from wheat flour of the first grade, flour from whole-ground peas, citric acid, an enzyme preparation and water, and the dough is kneaded in two stages: at the first stage, the recipe components are mixed in a mixer at the kneading organ rotational speed is 5.0-6.67 s ^-1 for 3-5 minutes, then the homogeneous mass is transported to the knocking machine, at the second stage the knocking process is carried out - atm is fed into the chamber spherical air under a pressure of 0.35-0.45 MPa and knock down the dough for 10-12 minutes at a kneading organ rotation frequency of 3.34-8.34 s ^-1 , at the end of the knocking process, dough pieces weighing 0.2 kg are formed at operating pressure, baking is carried out at a temperature of 250 ± 2 ° C for 30-35 min (RU 2380907 C1, 02/10/2010).

The disadvantages of this method is the low quality of the bread, namely the low specific volume of bread, porosity, uneven pore distribution.

The objective of the invention is to improve the quality of bread and increase the shelf life of fresh bread.

The problem is solved in that the method for producing a test according to the invention involves the preparation of a yeast-free semi-finished product by mixing 10 wt.% Wheat flour of the total amount of flour, milk fat replacer enzyme interesterification, enzymes, which use a mixture of enzymes Fungamil 2500 BG, Pentopan 500 BG and Lipopan 50 BG, and water, introducing into the obtained semi-finished product wheat flour, cooked resin and pressed yeast, kneading the dough in a dough mixer for 5 minutes, fermenting the dough in t ermostat at a temperature of 30-32 ° C for 60 minutes, while the mixture of enzymes and sodium chloride is introduced in the form of an aqueous solution, and pressed yeast in the form of an aqueous suspension, with the following content of the starting components in kg per 100 kg of wheat flour:

Milk Fat Substitute enzyme interesterification 2.5 Fungamil 2500 BG 0.005 Pentopan 500 BG 0.003 Lipopan 50 BG 0.005 Salt 1,5 Pressed yeast 3 Water based on the humidity of the test 43.5%.

The technical result of the claimed invention is to increase the effect of a mixture of the claimed enzymes and milk fat replacer enzyme transesterification when used together to improve the quality of flour products with different properties due to the synergistic action of the above components.

The claimed method with the proposed combination of features allows to obtain a product with improved properties.

The use of a yeast-free semi-product significantly intensifies the process of making bread and positively affects its rheological and taste properties. Enzyme transesterification has several advantages over chemical. It increases the technical and economic indicators of production due to repeated use of the enzyme, due to a decrease in the consumption of electricity and chemicals, a significant reduction in the amount of waste, and indicators of environmental safety of production are improving. Enzyme transesterification makes it possible to obtain bread with high nutritional value; trans isomers harmful to the body are not formed.

Fungamil 2500 BG is a fungal α-amylase preparation for use in the baking industry as a baking product quality improver. The purified enzyme preparation of fungal amylase is produced by the strain Aspergillus oryzae. Fungamyl hydrolyzes the 1,4-glycosidic bonds of starch (amylose and amylopectin) with the formation of dextrins and maltose and does not have a side effect. Fungamil is recommended for improving the quality of a wide range of bakery products, including the processing of flour with reduced enzyme activity. The addition of fungamil ensures the accumulation of dextrins and maltose, which contributes to the intensification of the technological process, the best loosening of the dough during fermentation, allows you to get a good and uniform structure of the bread crumb and its large volume. Fungamil is inactivated when baking bread before the process of gelatinization of starch. This eliminates the risk of excessive dextrinization of the latter, which could lead to the formation of a sticky crumb.

Pentopan 500 VG is intended for adjusting the properties of flour intended for a wide range of bakery products from a mixture of rye and wheat flour, for products with the addition of bran, multi-grain mixtures, whole-ground flour, enzyme preparations of xylanase and hemicellulase Pentopan 500 VG in an amount of 20 g per 1 t can be used flour. Xylanase has a positive effect on wheat arabinoxylans and gluten proteins, leading to better gluten formation and greater gluten skeleton elasticity. The introduction of xipanase and hemicellulase during the preparation of the test from rye and a mixture of rye and wheat flour leads to a change in the qualitative and quantitative composition of simple carbohydrates. The destruction of water-soluble pentosans by xylanase and hemicellulase preparations leads to an increase in the amount of xylose and arabinose, since these sugars are an integral part of pentosans of rye and wheat flour (arabinoxylan fractions).

Lipopan 50 BG is used in bakery production as an improver of the properties of dough and bakery products. The use of this drug provides an increase in the adhesive properties of the dough during its cutting, a decrease in the stickiness of the dough; achieving a synergistic effect with the combined use of a lipase preparation with hemicellulase; improved stability of the test during fermentation; improving the properties of gluten (strength, elasticity), providing a greater volume of finished products; improving the structure of the crumb, providing more uniform porosity and elasticity; improving the rheological properties of the dough in the production of bakery products with fat products and without the use of fats; crumb color improvement. These enzyme preparations are widely known (<http://www.ppproduct.ru/>, 2008, LLC Pishcheproproduct). However, the combined use of all these three enzymes together is unknown.

The enzyme transesterification milk fat substitute used was in accordance with TU 9145-389-00334623-2006, had no odor, and was uniform in consistency. Enzyme transesterification milk fat substitute quality indicators are presented in table 1.

Enzyme interesterification milk fat substitute quality indicators Table 1 The name of indicators Quality indicators Moisture content, % 0.1 Acid number, mg con / g 0.1 Peroxide value, Ommol / kg 1,0 Melting point, ° С 35.0

Enzyme transesterification has several advantages over chemical. It increases the technical and economic indicators of production due to repeated use of the enzyme, due to a decrease in the consumption of electricity and chemicals, a significant reduction in the amount of waste, and indicators of environmental safety of production are improving. Enzyme transesterification makes it possible to obtain bread with high nutritional value; trans isomers harmful to the body are not formed.

Salt was added as an aqueous solution; pressed yeast - aqueous suspension; enzyme transesterification milk fat replacer - in kind. Enzyme preparations were added as an aqueous solution.

A method for producing a dough involves preparing a yeast-free semi-finished product by mixing 10 kg of wheat flour from the total amount of flour, 2.5 kg of milk fat replacer enzyme interesterification, enzymes, which use a mixture of enzymes Fungamil 2500 BG in an amount of 0.0005 kg, Pentopan 500 BG in the amount of 0.003 kg and Lipopan 50 BG in the amount of 0.005 kg, and water. The amount of introduced water during kneading was determined by the formula (1), based on the moisture content of the test W = 43.5%

where W raw materials - weighted average moisture content of the raw material in the test;

Wm; Wc; Wd; Wzh - humidity of flour, salt, yeast, fat, respectively;

Mm; Ms; Md; Mf - the mass of flour, salt, yeast, fat, respectively;

where W is the test output; WT - humidity test;

Gw = W- (Mm + Ms + Md + Mzh),

where Gv is the amount of water per batch of dough.

(Puchkova LI Laboratory workshop on the technology of baking production. - St. Petersburg .: GIORD. - 2004. - 264 p.).

Then, the remaining wheat flour - 90 kg, 1.5 kg of table salt and 3 kg of pressed yeast is added to the obtained semi-finished product.

The dough was kneaded on a Diosna laboratory dough mixing machine for 5 minutes.

Fermentation of the test was carried out in a thermostat at a temperature of 30 + 2 ° C for 30-90 minutes.

From a fermented dough, weighed 400 g pieces for baking molded bread and 200 g for hearth bread. Cutting the test was carried out manually. The proofing of the dough pieces was carried out in a laboratory cabinet at a temperature of 38 ° C and a relative humidity of 70-80%. The proofing of the dough pieces was carried out until ready. The moment of readiness was determined organoleptically. Baking was carried out in a laboratory baking oven at a temperature of 220-230 ° C. The duration of baking hearth bread was 20 minutes, the form - 25 minutes

The improving effect of fat products on the quality of bread depends on a number of factors, including their composition and properties, the method of preparation and formulation of the dough, the method of their introduction into the dough and the properties of raw materials.

The control was a bread sample prepared without fatty products and without a yeast-free semi-finished product. Data on the effect of milk fat replacer enzyme interesterification on the quality of bread prepared on a yeast-free semi-finished product at 30, 60 and 90-minute fermentation are presented in table 2.

The effect of the enzyme transesterification milk fat substitute on the quality of bread prepared on a yeast-free semi-finished product, aged 30, 60 and 90 minutes.

table 2 Aging Aging Aging Name 30 minutes 60 minutes 90 minutes indicators Counter. Enzyme. fat Counter. Enzyme. fat Counter. Enzyme. fat Humidity% 40.8 42.7 41.2 42.3 41.5 42,4 Acidity, 1.8 1.9 2.0 1.8 1.8 1.8 hail. Specific volume cm ³ / g 2.90 4.64 3.00 5.05 3.05 5.03 Change in specific - +60 - +68 - +65 volume% Porosity,% 78 85 78 86 79 85 Change - +7 - +10 - +6 porosity,% Mold resistant bone, N / D 0.33 0.45 0.42 0.45 0.44 0.52

Continuation of table 2 Penetrometer readings ΔH _total 77 120 83 115 69 117 ΔН _pl. 51 88 57 92 45 91 ΔH _control 26 32 26 23 24 26

From the presented data it is seen that the quality of bread prepared with the introduction of milk fat replacer enzyme interesterification in the composition of the yeast-free product was improved compared to the control sample. The degree of this improvement depended on the time of fermentation of the semi-finished product. So, with the addition of a fat product in the semi-finished product, fermenting for 30, 60 and 90 minutes, the specific volume of bread increased by 62-81%, porosity - by 7.6-12.8% compared to the control sample of bread.

The greatest improvement in the quality of bread was noted with the introduction of a milk fat replacer enzyme interesterification as part of a yeast-free semi-finished product, fermented for 60 minutes. At the same time, the specific volume increased by 81%, porosity by 12.8%, shape stability - by 7% compared to the control sample. The rheological properties of the crumb also improved in comparison with the control sample of bread.

Since enzyme preparations are an effective means of stabilizing the baking properties of flour, regulating the fermentation process, forming certain properties of semi-finished products, improving the quality of bakery products, we studied their effect on the quality of bread together with a milk fat replacer enzyme transesterification. The following enzyme preparations were used: α-amylases (Fungamil 2500 BG), xylanases (Pentopan 500 BG), phospholipases (Lipopan 50 BG). The control was bread samples prepared without the use of a yeast-free product with the addition of enzyme preparations. Data on the effect of milk fat replacer enzyme interesterification and each enzyme preparation separately are shown in table 3.

The effect of enzyme transesterification milk fat substitute on the quality of bread prepared on a yeast-free semi-finished product with the addition of enzyme preparations: Fungamil 2500 BG or Pentopan 500 BG or Lipopan 50 BG.

Table 3 Counter. Enzyme. Counter. Enzyme. Counter. Enzyme. Name fat + fat + fat + Fungamil Pento Lipo indicators pan pan 50 2500 BG 500 BG BG Humidity% 41.9 42.3 41.8 41.2 41.8 41,4 Acidity, hail. 2.0 1.8 2.1 1.8 2.0 1.8 Specific volume, cm ³ / g 3.25 4.91 3.30 4.86 3.10 4.68 Change specific - +51 - +47 - +50 volume% Porosity,% 81 85 81 85 81 83 Change - +8 - +9 - +8 porosity,% Form stability, N / D 0.44 0.40 0.49 0.28 0.37 0.42

Continuation of table 3 Penetro indications
meter ΔH _total 90 118 92 124 87 110 ΔН _pl. 74 86 70 94 67 85 ΔH _control 16 32 22 thirty twenty 25

After analyzing the data of table 3, it is seen that with the simultaneous introduction of the milk fat substitute enzyme interesterification and enzyme preparations in a yeast-free semi-finished product, the quality of the bread improved. The degree of this improvement depended on the type of enzyme preparation. In this case, the specific volume increased by 42-68% relative to the control with enzymes; porosity increased by 4%, shape stability - by 4%, respectively. The highest specific volume was observed in the sample prepared with the addition of fatty products and the enzyme preparation α-amylase Fungamil 2500 BG (4.91 cm ³ / g).

You can increase the effectiveness of an enzyme preparation of one action by using it in combination with an enzyme preparation of another action. An increase in the effectiveness of the use of the enzyme preparation of phospholipase Lipopan 50 BG was achieved when combined with xylanase and α-amylase preparations. The combination of Lipopan 50 BG with xipanase allows you to get the dough with improved rheological properties, significantly improve the volume and extend the shelf life of the freshness of bread. The control was bread samples prepared without the use of a yeast-free semi-finished product with the addition of mixtures of enzyme preparations.

The effect of enzyme transesterification milk fat substitute on the quality of bread prepared on a yeast-free semi-finished product with the addition of enzyme preparations: Fungamil 2500 BG and Pentopan 500 BG and Lipopan 50 BG.

Table 4 The control Enzyme Fat + The name of indicators with truss Fungamil 2500 BG + tami Pentopan 500 BG + Lipopan 50 BG Humidity% 41.7 42.5 Acidity, 2.0 1.9 hail. Specific volume, cm ³ / g 3.4 5.86 Change in specific - +73 volume% Porosity,% 80 88 The change in porosity,% - 10 Form Resistance, H / D 0.40 0.56 Indications ΔH _total 105 145 penetro ΔН _pl. 81 115 meter ΔH _control 24 thirty

From the presented data it is seen that the combined introduction of a milk fat substitute for enzyme interesterification and enzyme preparations of a different principle of action in a yeast-free semi-finished product had a positive effect on the quality of bread. The best quality of bread was observed with the joint introduction of milk fat replacer enzyme transesterification and a combination of three enzyme preparations Fungamil 2500 BG and Pentopan 500 BG, and Lipopan 50 BG. At the same time, the specific volume of bread increased by 18.7%, porosity - by 4.8% compared with the control prepared with enzymes.

The data on the effect of enzyme interesterification milk milk replacer and a mixture of enzymes introduced in the composition of the yeast-free semi-finished product into the dough on the quality of premium wheat flour bread allow us to draw the following conclusions:

1. The optimal aging time of the semi-finished product was 60 minutes.

2. At the optimum duration of the fermentation of the semi-finished product, the specific volume increased by 68%, porosity by 9%, shape stability - by 7% compared with the control sample.

3. The greatest degree of improvement in the quality of bread is observed when using a milk fat replacer enzyme transesterification and a combination of three enzyme preparations:

Fungamil 2500 BG and Pentopan 500 BG, and Lipopan 50 BG:

- while the specific volume of bread increased by 73%, porosity - by 10% compared with the control prepared with enzyme preparations.

Claims (1)

A method of producing a dough involving the preparation of a yeast-free semi-finished product by mixing 10 wt.% Wheat flour of the total amount of flour, milk fat replacer enzyme interesterification, enzymes, which use a mixture of enzymes Fungamil 2500 BG, Pentopan 500 BG and Lipopan 50 BG, and water introducing wheat flour, table salt and pressed yeast into the resulting semi-finished product, kneading the dough in a dough mixer for 5 minutes, fermenting the dough in a thermostat at a temperature of 30-32 ° C for 60 minutes, while mixing v enzymes and sodium chloride is introduced as an aqueous solution, as pressed yeast - in aqueous suspension with the following content of initial components in kg per 100 kg of wheat flour:
Milk Fat Substitute enzymatic transesterification 2,5 Fungamil 2500 BG 0.005 Pentopan 500 BG 0.003 Lipopan 50 BG 0.005 Salt 1,5 Pressed yeast 3.0 Water based on dough humidity 43.5%