RU2435374C1 - Bakery product production method - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, soya oil, phospholipids, sugar, salt, vanillin and water and a dark dough semi-product containing a mixture of prime grade wheat flour and chicory flour produced in accordance with a specified technology, pressed bakery yeast, soya oil, sugar, salt and water, their proofing, alternate placing, twisting, proofing and baking. ^ EFFECT: method allows to produce a product with improved consistency and coffee taste and flavour tones 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, soybean oil, sugar, salt, vanillin and water and premium wheat flour, another type of flour vegetable raw materials, pressed baking yeast, soybean oil, sugar, salt and water, respectively, their cutting, preliminary proofing, alternate stacking of blanks from different types of dough, twisting, final p The proofing and baking, according to the invention, use dark chicory flour as part of a dark dough, which is prepared by preparing, cutting, drying in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures chicory is heated to a temperature inside pieces of 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, phospholipids are additionally used as part of the light type of dough, and the dough is prepared in the following ratio comp hentings by weight with an accuracy of ± 5%:

for light workpiece:

premium wheat flour one hundred pressed baker's yeast four soybean oil one phospholipids 0.5 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 soybean oil 2.5 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.

The chicory 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 the drying time of chicory 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 chicory 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 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 chicory 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, comprising preparing light and dark types of dough containing premium wheat flour, pressed bakery yeast, soybean oil, sugar, salt, vanillin and water and premium wheat flour, flour from another type of plant material, pressed baked yeast, soybean 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 then as part of the dark type of dough, chicory flour is used, which is prepared by preparing, cutting, drying in a microwave field to a residual moisture content of about 20% with a microwave field power that ensures the chicory is heated to a temperature inside the pieces of 80-90 ° C for less than 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, phospholipids are additionally used as part of a light colored dough, and the dough is prepared with the following ratio of components by weight with accuracy ± 5%:
for light workpiece:
premium wheat flour one hundred pressed baker's yeast four soybean oil one phospholipids 0.5 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 soybean oil 2,5 sugar fifteen salt one water to humidity 35%