RU2471351C1 - Beaten non-yeasted bakery products production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method is as follows: dough is kneaded of the first and second grade wheat flour, culinary food salt, apple juice concentrate and water till the dough moisture content is equal to 56%; 1/2 part of the recipe quantity of water is replaced with ice. During dough kneading, one first pours into a kneading chamber 1/2 part of the recipe water quantity, introduces culinary food salt in an amount of 1.3% of the flour weight, apple juice concentrate in an amount of 3% of the flour weight and stirs the components during 1-2 minutes at the kneading worm frequency equal to 0.4 s^-1; then one charges ice milled into particles sized 2-3 cm³, loads flour and stirs all the recipe components till complete dissolution of ice during 4-5 minutes, the kneading worm rotation frequency being 4 s^-1. Then the chamber is tightly closured with a cover; compressed air is delivered into the chamber under a pressure of 0.4 MPa; one adjusts the kneading worm frequency to 12 s^-1 and beats the dough during 8 minutes. Then one unloads dough under the working pressure, forms 0.25 kg dough pieces and bakes them at a temperature of 250°C. The dough is kneaded at the following content of the recipe components: flour - 10000 g, salt - 130 g, apple concentrate - 300 g, water - as per calculation.

EFFECT: invention allows to improve the ready products quality in terms of organoleptic and physical-and-mechanical indices, increase the products storage life, intensify the bakery products manufacture process and reduce energy consumption for the products preparation.

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Description

The invention relates to food, in particular to the baking industry, and can be used in the production of whipped, yeast-free bakery products.

The closest in technical essence and the achieved effect is a method for the production of bread from frozen whipped semi-finished products [RF Patent No. 2328120, op. 07/10/08], which includes kneading dough for 1-2 minutes, knocking it down for 3-5 minutes, loosening it under a pressure of 0.30-0.35 MPa, molding dough pieces under a pressure of 0.30-0.35 MPa .

The disadvantages of this method of preparing bakery products from wheat flour of the 1st grade are the length of the cooking process, the use of the method for small volumes of dough, the inability to use the method in industrial conditions due to the fact that with prolonged mixing of large volumes of dough, its temperature increases, which negatively affects the quality of the finished bakery products.

The technical task of the invention is to develop a method for the production of beaten yeast-free bakery products, which allows to obtain high-quality bakery products from wheat flour 1 and 2 grades, improve the baking properties of flour of the 2nd grade, use the method for preparing large volumes of dough and for working in industrial conditions, to intensify the production process of bakery products, reduce energy consumption for their preparation.

To solve the technical problem of the invention, a method for the production of beaten yeast-free bakery products, characterized in that the dough is kneaded from wheat flour of 1 or 2 varieties, table salt, apple juice concentrate and water to a dough moisture of 56%, with 1/2 part of the recipe amount of water replaced with ice, when kneading the dough, first 1/2 of the water from its prescription amount is poured into the kneading chamber, table salt is added in the amount of 1.3% by weight of flour, apple juice concentrate in the amount of 3% from m ssy flour components and stirred for 1-2 minutes at a rotational frequency of the kneading body of 0.4 s ^-1, and then poured to crushed ice 2-3 cm ³ is charged with the flour and mix all prescription components until complete dissolution ice for 4-5 min at a kneading organ rotational speed of 4 s ^-1 , then the chamber is hermetically sealed with a lid, compressed air with a pressure of 0.4 MPa is introduced into it, the kneading organ rotational speed is set to 12 s ^-1 and knead the dough for 8 minutes, then the dough is unloaded working pressure, form dough pieces from it assoy 0.25 kg and baked at a temperature of 250 ° C, the dough is kneaded with the following contents of the recipe components:

Flour - 10,000 g

Salt - 130 g

Apple Concentrate - 300 g

Water - by calculation

The technical result of the invention is to improve the quality of the finished product made from baking wheat flour of the 2nd grade without the use of improvers, increasing the shelf life of the finished product, intensifying the mixing process, reducing the temperature of the dough when kneading, increasing the volume of the dough being prepared, and the possibility of using the method in industrial conditions, reducing energy costs.

A method of preparing whipped yeast-free bakery products is as follows.

First, 1/2 part of the water from its prescription amount is poured into the kneading chamber, table salt is added in the amount of 1.3% by weight of flour, apple juice concentrate in the amount of 3% by weight of flour, the electric drive is turned on, the mixer speed is set to 0.4 s ^-1 and the components are mixed for 1-2 minutes, then the ice crushed to 2-3 cm ^{3 is} poured, then the flour is loaded, after loading, the stirrer speed is set for 4 s ^-1 and all the recipe components are mixed until the ice is completely dissolved in 4-5 min, after which the chamber is sealed to with a dredger and pressurized air with a pressure of 0.4 MPa is introduced into it, the kneading organ rotates at a speed of 12 s ^-1 and knocks the dough for 8 minutes, then the dough is unloaded under operating pressure, 0.25 kg dough is formed from it and baked at a temperature of 250 ° C, the dough is kneaded with the following contents of the recipe components:

Flour - 10,000 g

Salt - 130 g

Apple Concentrate - 300 g

Water - by calculation

The method of production of bakery products is illustrated by the following examples.

Example 1 (Prototype)

Prescription components: first grade wheat flour 0.1 kg, edible salt 0.0014 kg, drinking water 86 g. The components are fed through the loading hole into the kneading case of the batch mixing machine, in which the kneading organ is fixed in the form of a whisk. At the end of loading, the kneading case of the kneading machine is hermetically sealed with a lid and the dough is kneaded for 1 min. Then, atmospheric air is introduced into the kneading case through a nozzle under pressure, and the semi-finished product continues to be knocked down for another 3 minutes under a pressure of 0.30 MPa. After knocking down, dough pieces weighing 0.2 kg are molded under a pressure of 0.30 MPa through the discharge opening of the dough mixing machine, then the dough is baked for 40 minutes at 230 ° C.

The resulting bakery products are analyzed. The analysis data are presented in table 1.

Example 2

The dough is prepared analogously to example 1, but using wheat flour of the 2nd grade - 10000 g. First, 1/2 part of the water from its prescription amount is poured into the kneading chamber, table salt is added in the amount of 1.3% by weight of flour, apple concentrate juice in the amount of 3% by weight of the flour, turn on the electric drive, set the stirrer speed to 0.4 s ^-1 and mix the components for 1-2 minutes, then fill in ice crushed to 2-3 cm ³ , then load the flour, after loading the stirrer speed set 4 s ^-1 and mix all prescription to components until the ice is completely dissolved in 4-5 minutes, after which the chamber is hermetically sealed with a lid and compressed air with a pressure of 0.4 MPa is supplied into it, the kneading organ rotates at a speed of 12 s ^-1 and knocks the dough for 8 minutes, then the dough unload under working pressure, form dough pieces weighing 0.25 kg from it and bake at a temperature of 250 ° C. The resulting bakery products are analyzed. The analysis data are presented in table 1.

Table 1 Organoleptic indicators Surface and shape Smooth without blasting The form is round, non-blurry, without scratches Crumb condition The crumb is elastic, porosity is uniform, thin-walled. Elastic crumb with uniform thin-walled porosity Crumb color Light yellow Golden Taste Native to wheat bread with a touch of apple juice Smell Peculiar to odorless wheat bread physical and chemical indicators Examples of analysis data one 2 The density of the test, g / cm ³ 5.1 4.36 Test acidity, degrees 3.2 3.2 The porosity of the crumb,% 72.0 75.0 Humidity of the crumb,% 44.5 44.5 The specific volume of bread, cm ³ / g 2.0 2.2 Structural and mechanical properties of the crumb Total compression strain, ΔH _total 52 53,2 The elastic compression deformation, _simp? H 17 15.4 Plastic deformation of compression, ΔН _pl 35 35.8

As can be seen from the table, the products obtained by the proposed method are characterized by stable rheological characteristics, high specific volume, uniform porosity and attractive appearance. From the obtained data it is seen that bakery products obtained from flour of the 2nd grade, in terms of their organoleptic and physico-chemical characteristics, not only are not inferior to the samples obtained from flour of the 1st grade, but even surpass them in some indicators, without using any improvers.

If you do not use ice, the mixing time will increase by 2 times, the test temperature will increase, as a result of which the quality of the finished product will decrease, if the estimated amount of water is replaced by ice not 75%, but 75%, then the mixing time of the components will increase, because the time for ice dissolution will increase, and if water is replaced with ice by 25%, the mixing time will also increase, since ice is an “abrasive”, this leads to an increase in the test temperature and a decrease in the quality of the finished product. In all of the above cases, the quality of the finished product is reduced.

The proposed method for the production of beaten yeast-free bakery products using ice allows you to:

- improve the quality of finished products of wheat flour of the 2nd grade according to organoleptic and physico-mechanical indicators without the use of improvers;

- get bakery products with stable structural and mechanical properties;

- increase the shelf life of products;

- intensify the process of mixing prescription components;

- prepare dough in large volumes;

- to produce bakery products in an industrial environment (scale);

- reduce the temperature of the test;

- reduce energy consumption.

Claims (1)

A method for the production of whipped yeast-free bakery products, characterized in that the dough is kneaded from wheat flour of 1 or 2 varieties, table salt, apple juice concentrate and water to a moisture content of dough 56%, with 1/2 of the recipe amount of water being replaced with ice, when mixing dough first, 1/2 of the water from its prescription amount is poured into the kneading chamber, table salt is added in the amount of 1.3% by weight of flour, apple juice concentrate in the amount of 3% by weight of flour and the components are mixed for 1-2 min, etc. speed mixing arm 0.4 s ^-1, and then poured to crushed ice 2-3 cm ³ is charged with the flour and mix all prescription components until complete dissolution ice for 4-5 minutes, at a speed kneader body 4 s ^-1, then the chamber is hermetically sealed with a lid, compressed air with a pressure of 0.4 MPa is introduced into it, the kneading organ rotates at a speed of 12 s ^-1 and the dough is knocked down for 8 minutes, then the dough is unloaded under operating pressure, dough pieces weighing 0 are formed from it, 25 kg and baked at a temperature of 250 ° C, the dough is replaced sew with the following contents of the prescription components, g:
flour 10,000 salt 130 apple concentrate 300 water by calculation