RU2453118C1 - Bakery product preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves brew production from part of the flour, water and yeast, brew fermentation and subsequent production of dough by mixing the brew, water and salt solution with the rest of the flour, dough fermentation, dough pieces handling, proofing and baking. Before fermentation one introduces into the dough a powder produced from maize germs by way of germs pressing at a temperature of 60-80°C under a pressure of 20-25 MPa to produce a defatted material. Subsequently the material is milled in a thin 0.1-0.5 mm thick film rotating spiral-wise under a pressure of 5-10 MPa at a temperature of 20-25°C. The powder is added in an amount of 2-5% of the flour weight.

EFFECT: invention allows to produce bakery products with high quality indices and increased storage life.

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Description

The invention relates to the food industry, in particular the production of bakery products intended for preventive nutrition.

A known method of making white bread from flour of the first grade, including obtaining dough with a humidity of 47-48% by mixing part of the wheat flour of the first grade, baked yeast pressed and part of the water, fermenting the dough for 240 minutes, and then obtaining the dough from the entire amount of dough with by adding the rest of the flour and salt solution, fermenting it for 60 minutes, cutting, proofing the dough pieces for 45 minutes and baking (Collection of technological instructions for the production of bread and bakery products.M.: Preiskurantizdat, 1989, p. 195).

The disadvantage of this method of preparation of a bakery product is the low nutritional value of the finished product and the short shelf life.

The objective of the invention is the creation of a method for producing a bakery product with high nutritional value and increased shelf life.

The problem is solved in that in a method for preparing a bakery product, including the preparation of dough from a portion of flour, water and yeast, the dough fermentation, the subsequent production of dough by mixing dough, water and saline with the remaining flour, dough fermentation, butchering, proofing and baking dough preforms, before fermentation, the powder is obtained from the dough of maize by pressing them at a temperature of 60-80 ° C and a pressure of 20-25 MPa to obtain defatted material and its subsequent grinding in a thin, rotating spiral film thickness of 0.1-0.5 mm at a pressure of 5-10 MPa and a temperature of 20-25 ° C, while the amount of powder is 2-5% by weight of flour.

The technical result is the achievement of high consumer properties of the finished product prepared by the claimed method.

The inventive method of preparing a bakery product is illustrated by examples.

Example 1. 0.5 kg of pressed yeast is diluted in 2.0 l of water at 30 ° C, at the same time, a saline solution with a density of 1.2 kg / l containing 1.5 kg of salt is prepared, and a powder is prepared from the germ of corn. For this purpose, corn kernels are pressed at a temperature of 60 ° C and a pressure of 25 MPa to obtain a defatted material, after which it is crushed in a thin, spiral-rolling film 0.1 mm thick at a pressure of 5 MPa and a temperature of 25 ° C. 35 kg of flour, 55 kg of water, 2 kg of powder from corn germ, a suspension of pressed yeast are dosed in a dough of a kneading machine and a liquid dough is obtained. The resulting dough is subjected to fermentation for 150 minutes. Then, in the bowl with the fermented dough, the remaining 65 kg of flour, water and saline are dosed.

The resulting dough is fermented for 40 minutes, then it is cut, the dough pieces are placed for 25 minutes and baked in a humidified baking chamber at a temperature of 220 ° C.

Example 2. 1.0 kg of pressed yeast is diluted in 4.0 l of water at 30 ° C, at the same time, a saline solution with a density of 1.2 kg / l containing 1.3 kg of salt is prepared, and a powder is prepared from corn germ. For this, corn kernels are pressed at a temperature of 70 ° C and a pressure of 25 MPa to obtain a defatted material, after which it is crushed in a thin, spiral-rolling film 0.3 mm thick at a pressure of 10 MPa and a temperature of 20 ° C. 70 kg of flour, 39 kg of water, 3 kg of powder from corn germ, a suspension of pressed yeast are dosed in a dough of a kneading machine and a thick dough is obtained. The resulting dough is subjected to fermentation for 270 minutes. Then, in the bowl with the fermented dough, the remaining 30 kg of flour, water and saline are dosed.

The resulting dough is subjected to fermentation for 30 minutes, then it is cut, the dough pieces are placed for 20 minutes and baked in a humidified baking chamber at a temperature of 215 ° C.

Example 3. 1.5 kg of compressed yeast is diluted in 6.0 l of water at 30 ° C, at the same time, a saline solution with a density of 1.2 kg / l containing 1.5 kg of salt is prepared, and a powder is prepared from corn germ. To do this, corn kernels are pressed at a temperature of 80 ° C and a pressure of 20 MPa to obtain a defatted material, after which it is crushed in a thin, spiral-rolling film with a thickness of 0.5 mm at a pressure of 7 MPa and a temperature of 20 ° C. 50 kg of flour, 26 kg of water, 5 kg of powder from corn germ, a suspension of pressed yeast are dosed in a dough of a kneading machine and a thick dough is obtained. The resulting dough is subjected to fermentation for 240 minutes. Then, in the bowl with the fermented dough, the remaining 50 kg of flour, water and saline are dosed.

The resulting dough is fermented for 20 minutes, then it is cut, the dough pieces are placed for 50 minutes and baked in a humidified baking chamber at a temperature of 230 ° C.

In parallel, a bakery product was prepared in a known manner.

Indicators of finished products are shown in the table.

Indicators Known method The inventive method example 1 example 2 example 3 Porosity,% 72 78 82 84 Specific volume cm ^3/100 g 340 390 400 410 Form stability, N / A 0.40 0.50 0.58 0.60 Duration of freshness, hour 24 72 72 72 The content of vitamin E, mg / 100 g 1.96 4.48 5.69 8.15

As can be seen from the table, the inventive method of preparing a bakery product allows you to get a product with high quality and shelf life.

Claims (1)

A method for preparing a bakery product, including the preparation of dough from a portion of flour, water and yeast, the fermentation of a dough, the subsequent preparation of a dough by mixing the dough, water and saline with the rest of the flour, the fermentation of dough, cutting, proofing and baking dough pieces, characterized in that before fermentation, the powder obtained from the corn germ by pressing them at a temperature of 60-80 ° C and a pressure of 20-25 MPa is introduced into the dough to obtain defatted material and its subsequent grinding in a thin spiral rotating and the film thickness of 0.1-0.5 mm at a pressure of 5-10 MPa and a temperature of 20-25 ° C, the amount of powder is 2-5% by weight of the flour.