RU2441380C1 - Means to produce bakery goods - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: production method for a bakery goods stipulates preparation of light and dark kinds of dough. The dough contains fancy white wheat flour, compressed bakery yeast, butter, sugar, salt, vanillin and water, and fancy white wheat flour, flour made of another plant raw material, compressed bakery yeast, butter, sugar, salt and water. The dough is handled and undergoes preliminary proofing. The pieces made of different kinds of dough are laid alternately, they are twisted, the final proofing is performed and the product is baked. The dark kind of dough contains milk thistle seed oil and scorzonera flour that is prepared by extracting the limequat peel with fluid nitrogen with separation of the corresponding miscella. The scorzonera is prepared, cut, dried in the microwave field until the residual moisture reaches the level of about 20 %, for at least hour. The power of the microwave field must be enough to ensure heating of the scorzonera up to the temperature of 80-90°C inside the pieces. Then the scorzonera is fried, saturated with the separated miscella with the extract content of 0.05 % of the scorzonera weight with simultaneous pressure increase. The pressure is released up to the atmospheric level with simultaneous freezing of the scorzonera and its pulverization by the cryo method in the environment of the liberated nitrogen and is mixed with the fancy white wheat flour with the weight ratio from 1:5 to 1:13. The light dough contains milk thistle seed oil.

EFFECT: production of a new bakery goods with specific organoleptic properties characterized by coffee flavours assuming that the receipt does not include coffee in it, and improvement of its chewy texture.

1 dwg

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 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, the cottage cheese according to the invention uses oil from milk thistle seeds and scorzoner flour, which is prepared by extracting the limequat zest with liquid nitrogen to separate the corresponding miscella, preparing the scorzoner, cutting it, and drying in the microwave field to a residual moisture content of about 20% at power microwave fields, ensuring the scorzoner is heated 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 scorzoner with a simultaneous increase pressure, depressurization to atmospheric pressure with simultaneous freezing of the scorzonera 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 seeds are used as part of a light dough, and dough prepared with 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 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.

Limequat zest is extracted with liquid nitrogen and miscella is separated according to well-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).

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), loaded into a drum cryo-mills 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). At the same time, nitrogen is absorbed and scorzoner is saturated with miscellaneous aromatic substances.

After the impregnation is completed, the pressure in the drum is vented to atmospheric pressure, which ensures the evaporation of nitrogen and freezing of the scorzoner, and then it is cryo-grinded in the medium of 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 in the dough mixing machine the recipe components in appropriate quantities 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.

A 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 part 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 scorzoner flour, which is prepared by extracting limequat zest with liquid nitrogen to separate the corresponding miscella, preparing the scorzoner, cutting it, drying it in the 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 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 scorzonera with a simultaneous increase in pressure, depressurization to atmospheric with the simultaneous freezing of scorzoner and its cryogrinding in the medium of released nitrogen and mixed with premium wheat flour in a weight ratio of 1: 5 to 1:13, milk from milk thistle seeds is used as part of a light dough, and the dough is prepared in the following ratio of components according to mass 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 humidity 35%