RU2434407C1 - Bakery product production method - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, holy thistle seeds oil, sugar, salt, vanillin and water and a dark dough semi-product containing a mixture of prime grade wheat flour and flavoured scorzonera flour produced in accordance with a specified technology, pressed bakery yeast, holy thistle seeds oil, sugar, salt and water, their handling, preliminary proofing, alternate placing of pieces of different kinds of dough, twisting, final proofing and baking. All the components for production of light and dark kinds dough are taken at a specified ratio. ^ EFFECT: invention allows to produce a new bakery product with coffee flavour and aroma tones with no coffee content in the formula and improve consistency of the end product.

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, the cottage cheese according to the invention uses oil from milk thistle seeds and scorzoner flour, which is prepared by preparing, cutting, and drying in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures the scorzoner is heated to a temperature inside pieces 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, milk thistle seed oil is used as part of a light dough, and the dough is prepared at the next the 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 a moisture content of 35%,

for dark workpiece:

flour mixture one hundred pressed baker's yeast four thistle seed oil 1,5 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.

Scorzoner 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 ensure the drying time of the scorzoner 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 scorzoner 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 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 flour from scorzoner 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 oil from milk thistle seeds and flour from another type of plant material — scorzoner flour, which is prepared by preparing, cutting, and drying in a microwave field to a residual moisture content of about 20% with a microwave field power that allows the scorzoner to be heated to a temperature inside pieces of 80-90 ° C, for at least 1 hour, fry and cryo-grind in liquid nitrogen and mix with premium wheat flour in a weight ratio of 1: 5 to 1:13, seed oil is used in the composition of the light type of dough milk thistle and goto dough ny in the following proportion by mass to 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 humidity 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%