RU2449540C1 - Panned cake bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to bakery industry. The method is as follows: one uses triticale flour, a yeast mixture consisting of mature dough, pressed and dry bakery yeast at a ratio of 3.8:0.1:0.05, then one prepares sponge of 1/3 of the flour intended for dough kneading and sugar sand; the sponge is fermented for 20 minutes at a temperature of 24-25°C. Then one performs dough kneading during 12 minutes at the following components ratio per 100 kg of flour, kg: triticale flour - 100, yeast mixture - 3.85-4.05, sugar sand - 0.07, margarine - 2.48, vegetable oil - 2.45, culinary salt - 0.5, drinking water - as per calculation. The dough undergoes no-punch fermentation during 40 minutes at room temperature, dough pieces are proofed during 60 minutes at a temperature of 33°C; then the goods are baked.

EFFECT: invention allows to produce triticale flour bread with standard organoleptic and physical-and-chemical properties that excels wheat flour bread in terms of food value and consumer properties, is environmentally friendly and unexposed to affection by rope.

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Description

The invention relates to the food industry, namely to baking. Piece shaped bread belongs to the group “Bakery products - a food product baked from flour, yeast, salt, water and additional raw materials for bakery products” (GOST R 51785-2001 “Bakery products. Terms and definitions” and GOST 6814 “Bakery production. Terms and Definitions").

A known method of preparation of dough for bread from wheat flour of the first grade with the introduction of pectin extract from the fruits of sea buckthorn and powder from dried fruits of sea buckthorn, which allows to improve quality, increase nutritional value, increase the shelf life of the finished product (RU 2341084 C1, 29.03.2007).

It is known that the unpaired method of preparing dough is characterized in that the cost of dry matter of flour for fermentation, compared with the traditional sponge method, increases slightly (by 0.3%). The consumption of yeast also increases (3-5% to flour). The elasticity of the crumb of the product is slightly reduced, which requires an increase in the duration of the fermentation of the semi-finished product and the use of improvers.

There is also known a method of preparing dough for bread from wheat flour of the first grade (GOST 26987-86) in a paired manner.

Raw material consumption is, kg:

Baking wheat flour 1st grade 100.00 Pressed baker's yeast 1,5 Edible salt 1.3 Drinking water by calculation

(A collection of recipes for bakery products produced according to state standards. - SPb .: GIORD, 2004. - P.19).

Preparation of the test on the dough is carried out in phases. First of all, yeast is activated at a temperature of 33-36 ° C, then part of the flour and water are added to prepare the dough. Opara ferments 1.5-3.5 hours at a temperature of 28-32 ° C. After that, all flour and additional raw materials are calculated in the capacity of the dough mixing machine. During the fermentation of the dough, a single or double warming is carried out. The mechanical effect on the gluten of the dough during dipping improves the physical qualities of the dough and gives it a better porous structure. This is especially true when preparing dough from “strong” flour.

Activation of yeast, fermentation of dough and dough depends on the fermentation temperature, quantity and quality of yeast and baking qualities of flour (Collection of recipes for bakery products produced according to state standards. - SPb .: GIORD, 2004. - P.46).

The disadvantage of this method is the duration of the test preparation process up to 4.5 hours, low protein, essential amino acids, vitamins and minerals in the finished product. Tiny crumb, short shelf life of the finished product and a high percentage of incidence of bread of potato disease are noted.

This method is closest in technical essence to the proposed one and we take it as a prototype.

The technical result of the invention is to obtain bread from triticale flour with normalized organoleptic and physico-chemical characteristics, superior to bread from wheat flour in nutritional value and consumer properties, environmentally friendly, not susceptible to disease potato disease.

The technical result is achieved by the fact that in the method for the production of piece shaped bread, including activation of yeast, the use of cereal flour for kneading dough and dough, proofing and baking, according to the invention, triticale and yeast flour mixture consisting of ripe dough, pressed and dry bakeries are used yeast at a ratio of 3.8: 0.1: 0.05, then a dough is prepared from 1/3 of the flour intended for kneading the dough and granulated sugar, which ferments for 20 minutes at a temperature of 24-25 ° C, then knead test in t for 12 minutes with the following ratio of components per 100 kg of flour, kg:

Triticale Flour one hundred Yeast mix 3.85-4.05 Granulated sugar 0,07 Margarine 2.48 Sunflower oil 2.45 Common salt 0.5 Drinking water By calculation

the dough is fermented without a bake for 40 minutes at room temperature, and the dough pieces are proofed for 60 minutes at 33 ° C, then the product is baked.

The novelty of the claimed technical solution lies in the fact that the method of preparation of the dough differs from the known one in that the recipe composition of bread uses flour of a new type of triticale grain culture, which requires a special approach in terms of loosening the dough and cutting it, namely:

- a yeast mixture of ripe dough, pressed and dried baker's yeast is used along with traditional ingredients: sugar, margarine, vegetable oil, salt;

- does not apply such a technological technique as a blast;

- shortened the fermentation period of dough and dough.

Comparison of the claimed solution not only with the prototype, but also with other well-known solutions in the baking industry, revealed the features that distinguish the claimed solution (the use of triticale flour in the production of bread, the preparation of a yeast mixture consisting of ripe dough, pressed and dried baking yeast at a ratio of 3 , 8: 0.1: 0.05, shortened period of dough preparation at room temperature, exclusion of dough dipping), allows us to conclude that the claimed solution meets the criterion of “inventor active level. "

This result is achieved due to the properties of triticale flour and the proposed yeast mixture in yeast, pressed and dried.

By organoleptic characteristics, flour from triticale grain (a new hybrid of wheat and rye) is not inferior to wheat. Triticale flour has a brighter yellowish tint compared to wheat flour. The smell of flour is pleasant. Compared to wheat flour, triticale flour has a sweetish taste and a long-remembered sweetish-sour, specific, like rye, aftertaste with a bread smell.

Flour was used from grinding grain having a yield of 77%. The basic standards, in accordance with which the selection and study of grain was made, were established according to regulatory documents:

- for wheat according to GOST 9353-90;

- for triticale according to TU RF 11-114-92.

The organoleptic evaluation of the grain used for grinding was carried out in the following sequence: familiarization with the accompanying documentation; visual inspection of the sample. The presence of weed impurities in wheat and triticale grains was established.

A change in the amount of weed impurity is observed in batches of wheat grain within 2.0%, triticale grain within 1.7%. A change in the amount of grain impurities is observed in batches of wheat grain within 4.5%, triticale grain within 4.0%. Foreign impurities in the grain are observed - weeds and grains, such as cockle, mustard, chaff seeds, as well as ergot and smut.

The taste and crunch of grain was determined by chewing two portions of 1 g for each test sample.

Odor is defined as the main indicator of a harmonious smell of grain. The results are presented in table 1.

Table 1 Organoleptic characteristics of the studied batches of wheat and triticale Corn GOST 9353-90 wheat Triticale TU RF 11-114-92 2006 year 2007 year 2008 year 2006 year 2007 year 2008 year Weed impurity,% 1.9 2.0 2.2 1,6 1.7 2.0 Grain admixture,
% 4.2 4.6 4,5 4.0 4.2 3.9 Taste Peculiar to wheat, without extraneous flavors Sweetish, with a good finish Smell Odorless Peculiar to triticale grain, odorless

The physical characteristics of the grain included vitreous, natural weight (weight per unit volume of grain) and grain weight, usually expressed as a weight of 1000 grains. Between parallel determinations, a discrepancy of no more than 0.2% was allowed (see table 2).

table 2 Results of averaged physical quantities of batches of wheat and triticale Corn GOST 9353-90 wheat Triticale TU RF 11-114-92 2006 year 2007 year 2008 year 2006 year 2007 year 2008 year Glassiness,% 60.1 53,2 52,2 35.3 37,4 33.6 Nature,% 710 690 695 595 610 630 1000 grains, g 39.1 41.2 40.3 46.2 44.3 45.1

The glassiness of the grain was taken into account in connection with visible hardness. High vitreous grain contains more protein, is better grinded. Glassy was determined by the method of the State variety testing of crops. Wheat grains are dense, slightly translucent, in the transverse section the section surface is yellow. Triticale had powdery grains less dense, with air layers. The weight of a unit volume of grain (nature) is the simplest sign of grain quality, determined by standard methods. The density and size of the grain, the filling of the endosperm with nutrients, is characterized by a mass of 1000 grains (in g per dry matter). A mass of 1000 grains was determined by a standard method. From a group of chemical indicators, moisture, mass fraction of ash, gluten, and fall number were determined.

Humidity was determined by drying the grain in an electric semi-automatic Brabender oven at 130 ° C for 40 minutes. A 10 g sample was weighed out in weights on a VLKT-500 technical balance. Between parallel determinations allowed a discrepancy of not more than 0.2%.

The mass fraction of ash was determined by calcining a portion of 2 g in a muffle furnace at a temperature of 650 ° C. Burning was performed several times until the ash color acquired the same slightly grayish tint. By a standard method, the mass fraction of ash was calculated. Between parallel determinations allowed a discrepancy of not more than 0.02%.

Gluten was washed by hand. The physical properties of gluten were determined on an IDK-1 device. It was not possible to wash gluten from triticale grains, because it contains mucus - carbohydrate substances that interfere with the washing of gluten and the adhesion of gliadin and glutenin particles. Mucus prevents the formation of a gluten skeleton in the test, not only due to the difficulty of sticking of individual gluten particles, but also by the formation of a complex compound with increased solubility.

The number of drops was determined in a sample of 7 g of flour sample obtained by grinding grain in a laboratory mill MH CE in accordance with the proposed method.

The average characteristics are calculated: for wheat - humidity 14.2%, ash 1.59%, gluten 24.2%, quality 77 units IDC, drop number 302 s, for triticale - humidity 15.0%, ash 1.29%, drop number 130 s, shown in table 3.

Table 3 Physico-chemical indicators of batches of wheat and triticale Corn GOST 9353-90 wheat Triticale TU RF 11-114-92 2006 year 2007 year 2008 year 2006 year 2007 year 2008 year Humidity% 14.0 14.3 14.2 14.7 15.3 15.1 Ash content,% 1,62 1,57 1,58 1.33 1.22 1.27 The amount of gluten,% 25.3 24.3 24.7 Not laundered Gluten quality by IDK, e.p. 84.3 76,2 70,4 Fall number, s 283 302 322 123 127 141

All the studied grain quality indicators allow us to give a comparative description of the wheat and triticale grades taken. There is some change in the obtained characteristics, which determines the conclusion: all indicators of grain quality are vector values. Triticale has a wider range of characteristics, which is a positive result when using triticale flour when setting up the production of flour confectionery.

Quality indicators of flour from triticale grains confirm its technological suitability for bread production.

The yeast mixture enters the process in stages, thanks to the selected composition of the yeast. The propagated yeast in the ripe dough actively begins its action immediately when kneading the dough. Ripe dough is taken as part of the prepared dough of the previous preparation, in which acidity and necessary microflora accumulate during the day. Pressed baker's yeast (GOST 171-81) is an accumulation of yeast cells isolated from the active medium, washed and pressed. Use at a temperature of 23-25 ° C, which lengthens the process of their activation. Dry baker's yeast (GOST 28483-90) involves the simple ingredients of the system in the metabolism process, they do not multiply, but become more active, enter the fermentation process in an already prepared medium.

For the preparation of dough, 30% of the recipe flour and the whole yeast mixture are used, the simultaneous use of sourdough with pressed and dry baker's yeast allows you to more fully reveal the characteristics of triticale flour, to obtain a dough with an acidity of 5.3-7.0 degrees for 20 minutes.

Sugar (GOST 21-94), margarine (GOST 240-85), sunflower oil (GOST 1129-93), salt (GOST 13830-97) are used without special preparation. Water is used as a solvent for salt, sugar and other raw materials. Use water from a drinking water supply, the temperature of which is 23-25 ° C.

An example implementation of the method.

Raw materials are dosed by devices that measure and send the necessary amount of ingredients to the dough mixing machine. The dough for bread is prepared in a coupled way, while a mixture of 1/3 part of triticale flour and yeast mixture is kneaded in 1/2 part of water and the whole amount of sugar, then, after the dough has acquired a uniform consistency with a moisture content of 54-55%, leave for fermentation for 20 minutes at a temperature of 24-25 ° C, upon reaching acidity of 5.3-7.0 degrees.

Knead the dough from the remaining flour with margarine, vegetable oil and salt. Kneading is carried out for 12 minutes with a low speed of rotation of the blades. The dough is fermented for 40 minutes, stuffed with acidity of 3.6-4.5 degrees. Humidity test 50%.

Cutting the dough is carried out mechanically or manually. The mass of the dough piece is set according to the weight of the finished product, taking into account the baking and shrinkage.

Formed dough pieces are placed in molds. The final proofing is carried out for 40 minutes at a temperature of 33 ° C.

Baking bread is carried out in an oven with steam humidification at a temperature of 220 ° C for 32-35 minutes.

The organoleptic characteristics of bread baked by the proposed method, and determined on a 10 point scale, are summarized in table 4. As a control, products made from wheat flour according to a unified recipe were taken.

Table 4 Indicator Wheat flour bread Triticale Bread The form 10 10 Surface 10 10 Crumb elasticity 8 10 Taste 8 10 Smell 7 10 Color 7 10

The data in table 4 show that according to organoleptic characteristics, bread from triticale flour baked by the proposed method not only does not yield to wheat bread, but also surpasses it.

Comparative physico-chemical parameters of the control sample of wheat flour grade 1 and various compositions for the preparation of dough from triticale flour are presented in table 5.

Table 5 Indicator Wheat flour bread Triticale Bread Humidity of crumb,% no more No more than 48 48 Crumb acidity, degrees, no more 4.0 4.1 Crumb porosity,%, not less 65.0 65.0 Exit, % 145.0 145.5

From tables 4 and 5 it follows that the proposed method of using triticale flour and yeast mixture in the amount of 3.85-4.05 kg, as well as additional raw materials in a ratio determined per 100 kg of triticale flour, allows to obtain a product with high organoleptic (slide 1 ) and physico-chemical parameters (slide 2).

Finished products get the right shape. The surface of the products is smooth, without cracks and tears, glossy. The color is light brown, uniform. Bread has a pleasant, long-lasting aftertaste. The smell is pleasant, peculiar to this type of product. The moisture content of bread from triticale flour produced according to the proposed recipe and technology was 48.0%, with the recommended state standard specification in bread not exceeding 48.0%. Bread is not susceptible to potato disease.

The proposed technical solution allows the use of flour of a new type of triticale grain in the proposed method using a yeast mixture, which significantly improves the consumer properties of the molded bread and increases its nutritional value.

Claims (1)

A method for the production of shaped piece bread, including activation of yeast, the use of cereal flour for kneading dough and dough, proofing and baking, characterized in that they use triticale and yeast flour mixture consisting of ripe dough, pressed and dried baker's yeast at a ratio of 3, 8: 0.1: 0.05, then a dough is prepared from 1/3 of the flour intended for kneading dough and granulated sugar, which ferments for 20 minutes at a temperature of 24-25 ° C, then knead the dough for 12 minutes at the following component ratio in per 100 kg of flour, kg:
triticale flour one hundred yeast mixture 3.85-4.05 granulated sugar 0,07 margarine 2.48 sunflower oil 2.45 table salt 0.5 drinking water by calculation,
the dough is fermented without a bake for 40 min at room temperature, and the dough pieces are proofed for 60 min at a temperature of 33 ° C, then the product is baked.

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