RU2488272C1 - Bakery products manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method is as follows: dough is kneaded by way of straight dough procedure and contains all-purpose wheat flour, pressed yeast, culinary salt, sugar sand, water and rice oil in an amount of 4% of the all-purpose wheat flour weight. Dough pieces are moulded, proofed and baked.

EFFECT: invention allows to manufacture a high quality product enriched with antioxidants, with hardening process retardation and extended storage life of the ready bakery products.

3 tbl, 3 ex, 1 cl

Description

The invention relates to the food industry, namely to baking.

There are many methods for the production of bread and bakery products, which include kneading dough from wheat flour of various grades, water, salt, yeast, granulated sugar, sunflower oil, then fermenting it, forming dough pieces, proofing and baking (“Collection of technological instructions for production bread and bakery products ”, Moscow, 1989).

The closest in essence is the recipe of a bread prepared in a gratuitous way, including kneading dough from premium wheat flour, water, salt, yeast, 5% sugar, 4.0% sunflower oil, then fermenting it, molding dough pieces, proofing and baking ( Collection of recipes for bread and bakery products, St. Petersburg: Pros, 2010). Products manufactured by this method belong to mass grades, do not have functional properties.

The disadvantage of bakery products of this manufacturing method is the accumulation of oxidation products, which are formed in the production process as a result of exposure to high temperatures. In the production process, the polyunsaturated fatty acids of sunflower oil are oxidized, resulting in the accumulation of oxidation products, in particular the primary oxidation products - peroxides that are harmful to the human body.

The technical result of the proposed method is to improve the quality and safety of bakery products when using lower-quality general-purpose wheat flour due to inhibition of oxidative processes during baking, enriching it with antioxidants, improving organoleptic properties, specific volume, form-stability and porosity of products, slowing down staling processes and prolonging the shelf life of finished bakery products weighing 100-200 g up to 72 hours.

The technical result is achieved by the fact that in the method for the production of bakery products, the dough is kneaded in a random manner from general purpose wheat flour, pressed yeast, table salt, granulated sugar, water and rice oil in an amount of 4% by weight of general purpose wheat flour, dough pieces are formed, Upset and bake.

The claimed method is implemented as follows.

Rice oil in the amount of 4% by weight of flour in the dough is introduced simultaneously with all the recipe components without additional preparation. The temperature of the dough after kneading is 30 ° C. The kneaded dough is fermented for 150 minutes, cut into dough pieces, which are proofed, and then baked at a temperature of 200 ° C.

Example 1. The dough is prepared from 100 kg of general-purpose wheat flour M55-23 of standard humidity (14.5%), 2 kg of baking yeast, 5 kg of granulated sugar, 1.5 kg of salt, 4 kg of rice oil and 57 l of water at the same time from all raw materials in an unpaired way. The temperature of the dough after kneading is 30 ° C. The kneaded dough is fermented for 150 minutes with one pan after 90 minutes for 3-5 minutes. The finished dough is divided into pieces weighing 110 g, rounded, molded, placed for 35 minutes at a temperature of 35 ° C and baked at a temperature of 200 ° C for 17 minutes.

Example 2. The dough is prepared from 100 kg of general-purpose wheat flour M55-23 of standard humidity (14.5%), 2 kg of baking yeast, 5 kg of granulated sugar, 1.5 kg of salt, 4 kg of rice oil and 57 l of water at the same time from all raw materials in an unpaired way. The temperature of the test after kneading is 30 ° C. The kneaded dough is fermented for 150 minutes with one pan after 90 minutes for 3-5 minutes. The finished dough is divided into pieces weighing 220 g, rounded, molded, placed for 35 minutes at a temperature of 35 ° C and baked at a temperature of 200 ° C for 23 minutes.

Example 3. The dough is prepared from 100 kg of general-purpose wheat flour M55-23, 2 kg of baking yeast, 5 kg of granulated sugar, 1.5 kg of salt, 4 kg of rice oil and water, calculated to provide a moisture content of dough of 43%, at the same time from all raw materials in an odd fashion. The temperature of the test after kneading is 30 ° C. The kneaded dough is fermented for 150 minutes with one pan after 90 minutes for 3-5 minutes. The finished dough is divided into pieces, rounded, molded, placed for 35 minutes at a temperature of 35 ° C and baked at a temperature of 200 ° C.

Rice oil obtained from rice bran contains a complex of antioxidants - tocopherol (81.3 mg /%), tocotrienol (72 mg /%) and γ-oryzanol (400 mg /%), which inhibit free radical processes, especially when the use of high temperatures when baking.

Studies have shown that the oxidation rate of rice oil for 5 hours at a temperature of 120 ° C is 1.5 times lower than that of sunflower oil at the same peroxide values in oils before thermal oxidation.

A complex of rice oil antioxidants gives it functional properties. First of all, this is due to the presence of γ-oryzanol - a substance that actively supports numerous metabolic processes in the human body. Its use contributes to a more effective reduction in plasma cholesterol compared to other plant oils rich in linoleic acid. Vitamin E and a complex of antioxidants (γ-oryzanol and squalene) help fight free radicals in the human body and slow down aging. Rice oil is recommended for the prevention of cardiovascular disease.

A bakery product produced by the claimed method has the following recipe (table 1).

Table 1 Bakery Recipe Raw materials Raw material consumption per 100 kg of flour, kg Traditional recipe (with sunflower oil) Bakery product with rice butter General purpose wheat flour M 55-23 one hundred one hundred Salt 1,5 1,5 Pressed yeast 2.0 2.0 Sunflower oil 4.0 - Rice Oil - 4.0 Sugar 5,0 5,0 Exit, % 145.2 147.0

Bakery products manufactured according to the claimed method differ from products of traditional recipes in terms of organoleptic and physico-chemical parameters (table 2).

table 2 Characterization of quality indicators of bakery products Name of indicator Bakery product with sunflower oil with rice oil Organoleptic indicators Appearance: The correct, not vague form, the surface is quite smooth, small blasts The correct not vague form, the surface is quite smooth, small blasts - the form - peel color Uniform, light brown Uniform, light brown Crumb Condition: Fairly uniform, pores small and medium, thin-walled Uniform thin-walled porosity, small pores - nature of porosity - crumb color Light with a grayish tint Creamy white - elasticity Medium soft, elastic Soft elastic Scent Characteristic, with a slight yeast odor Characteristic, pleasant with a milky aroma

Taste Bread, weakly expressed Bread, pronounced, sweetish, saturated Chewability Lightly crumple Chews well, does not crumple physical and chemical indicators Humidity% 39.1 39.1 Acidity, degrees 1,6 1,6 Porosity,% 69.0 75.7 Form stability, N / A 0.62 0.67 Specific volume cm ^3/100 g 433.0 467.0

Improving the quality indicators of color, taste and aroma, as well as physical and chemical ones - porosity, specific volume and shape stability is achieved through the introduction of oleic type rice oil containing antioxidants (tocopherol, tocotrienol and γ-oryzanol), which contributes to better gluten adsorption and increase its elasticity. Adsorbed on the surface of protein micelles and starch grains, rice oil lipids inhibit the swelling of these flour colloids and increase the content of the liquid phase of the dough. As a result of this, the bond between the components of the solid phase of the dough is weakened, which makes it more ductile, and during maturation it allows to retain more of the generated gas.

It was found that the use of rice oil in the formulation of a bakery product inhibits the processes that occur during storage - moisture loss and staling (table 3). Staling processes were monitored by indicators of freshness - swelling and crumbiness of the crumb.

Table 3 Changing the quality of a bakery product during storage Name of indicator Duration of storage hours four 24 48 72 96 Bakery product with sunflower oil Moisture content, % 39.1 38.6 37.5 36.7 35.7

Swelling, ml per 1 CB 6.90 6.44 5.96 5.37 5.04 Tinyness,% 1.8 4.8 7.0 8.8 11.1 Bakery product with rice butter Moisture content, % 39.1 38.5 37.8 37.0 36.7 Swelling,% 7.56 6.51 6.05 5.64 5.43 Tinyness,% 1.7 5,0 6.5 6.6 8.4

The values of the mass fraction of moisture, swelling and crumbiness of the bakery product with rice oil after 96 hours of storage have practically the same values as the values of the bakery product with sunflower oil 72 hours after baking. With an established shelf life of 48 hours for a packaged bakery product with sunflower oil weighing 100 and 200 g, products with rice oil of the same weight in the package, according to the studied parameters, retain their quality for 72 hours or more.

Thus, as a result of the implementation of the claimed method, a high-quality product is obtained, enriched with antioxidants, with a slowed-down staling process and a longer shelf life of the finished bakery products, thereby achieving the technical result of the invention.

Claims (1)

A method for the production of bakery products, characterized in that the dough is kneaded in a random manner from general purpose wheat flour, pressed yeast, table salt, granulated sugar, water and rice oil in an amount of 4% by weight of general purpose wheat flour, dough pieces are formed, placed and bake.