RU2494625C1 - Method for production of bakery products with girasol flakes for function alimentation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to functional food products manufacture. The bakery production method involves dried girasol flakes addition into dough, dough fermentation, handling and baking in accordance with the formulae. By the said method one produces rye bread, rye-and-wheat bread, wheat-and-rye bread, wheat bread, buns, bread roll, bagel, cracknel.

EFFECT: bread bakery products are enriched with girasol flakes; the method allows to enhance the products quality in terms of volume, porosity, consistence, dough maturation process acceleration.

2 tbl

Description

The invention relates to the food industry, in particular to the production of functional foods.

Known methods for the production of bakery products with the addition of mashed potatoes and pasta from Jerusalem artichoke, as well as powder from dried Jerusalem artichoke. The disadvantage of these methods is that mashed potatoes, pastes and powder from Jerusalem artichoke are made with the destruction of the structure of valuable raw materials, which leads to large losses of valuable biologically active substances (BAS), and adding them to the dough helps to reduce porosity, increase the viscosity and density of the crumb of bakery products that does not satisfy consumers' requests for healthy food.

An object of the invention is the production of functional bakery products by enriching products with Jerusalem artichoke flakes, as well as improving the quality of products in terms of volume, porosity and consistency. The technical problem is achieved by the fact that in the method of production of bakery products, dried flakes of Jerusalem artichoke tubers are added to the dough, followed by fermentation of the dough, its cutting and baking according to the following recipes (see table):

Name of components Recipes, kg per 100 kg of bakery products with Jerusalem artichoke Rye bread Rye-wheat bread Wheat-rye bread Wheat bread Bun Sayka Bagel Pretzel Rye flour 93.0 55.0 35.0 - - - - Millet flour. 1 s - 35.0 55.0 85.0 50,0 60.0 85.0 fifty Millet flour. v / s - - - 35.0 30,0 - 40 Jerusalem artichoke flakes 7.0 10.0 10.0 15.0 15.0 10.0 15.0 10.0 Salt 1,2 1,5 1,5 1,0 1,1 1,0 1,2 1,0 Sugar - - - - - - 5,0 5,0 Vegetable oil - - - - - 3.0 3.0 4.0 Yeast 1,0 1,0 2.0 2.0 2.0 2.0 2.0 2.0 Water 65-70 65-70 65-70 55-60 55-60 50-55 45-50 45-50 Sprinkled Sesame Seeds 2.0 3.0

The technical result also lies in the fact that Jerusalem artichoke flakes added to the dough of bakery products enrich it with biologically active substances (fructose, vitamins, macro- and microelements), which are a nutrient medium for yeast and lactic acid bacteria, enhancing their activity and gas formation, which accelerates the process ripening dough. In addition, dietary fiber of Jerusalem artichoke flakes (pectin and fiber) form a drainage system for the redistribution of the resulting carbon dioxide (CO ₂ ), which improves the structure of the dough from which bakery products with a large volume and uniformly porous crumb structure are obtained.

A method for the production of bakery products with the addition of Jerusalem artichoke flakes is as follows: the flour is sieved and dosed by weight in a mixer; water is purified by filters in accordance with the requirements of SanPin 2.1.4 1074 Drinking water; yeast is diluted with water at a temperature of 29-32 ° C in containers with mixers in a ratio of 1: (2-4); a solution of salt and sugar is prepared in solvents with hot water, then filtered; Jerusalem artichoke flakes are poured with water in a ratio of 1: 5 (for 1 part flakes 5 parts of water) and hydrated to increase by weight 4-5 times, then placed on a sieve to drain excess water and served in the dough.

Sourdough for bread from rye and a mixture of rye and wheat flour is prepared from 55% rye flour, 35% wheat flour 1 grade and 35% water from the amount provided for in the recipe. The duration of fermentation of the starter culture is 240 minutes Next, prepare the dough from rye and a mixture of rye and wheat flour by mixing a portion of the starter culture with saline and water, Jerusalem artichoke flakes, flour, continuing the batch until a homogeneous mass is obtained.

The dough for bread, rolls, sausages and pretzels made of wheat flour is kneaded in a gratuitous manner from the entire mass of raw materials provided for in the recipe.

Bagel dough is prepared in a douche way by mixing thick dough with vegetable oil, a solution of sugar, salt, water, Jerusalem artichoke flakes and flour according to the following recipes (see table):

Name of components Recipes, kg per 100 kg of bakery products Rye bread Rye-wheat bread Wheat-rye bread Wheat bread Bun Sayka Bagel Pretzel Rye flour 93.0 55.0 35.0 - - - - Millet flour. 1 s - 35.0 55.0 85.0 50,0 60.0 85.0 fifty Millet flour. v / s - - _ 35.0 30,0 - 40 Jerusalem artichoke flakes 7.0 10.0 10.0 15.0 15.0 10.0 15.0 10.0 Salt 1,2 1,5 1,5 1,0 1,1 1,0 1,2 1,0 Sugar 5,0 5,0 Vegetable oil - - - - - 3.0 3.0 4.0 Yeast 1,0 1,0 2.0 2.0 2.0 2.0 2.0 2.0 Water 65-70 65-70 65-70 55-60 55-60 50-55 45-50 45-50 Sprinkled Sesame Seeds 2.0 3.0

Fermentation of rye, wheat-rye and rye-wheat dough lasts for 1.5-2 hours. Fermentation of wheat dough for bread, rolls, sausages and pretzels lasts for 2-3 hours.

Finished dough for bread, rolls, sausages, pretzels is cut in the traditional way: dividing into pieces, rounding, preliminary proofing, molding, final proofing, notching and finishing the dough pieces.

Bread rye, wheat-rye, rye-wheat, wheat from first grade flour with Jerusalem artichoke flakes is produced in the form of a landmine weighing no more than 300 g. Buns, sausages, bagels and pretzels from wheat flour of the first and highest grade are produced weighing no more than 200 g. After kneading, the dough for bagels is rubbed, laid out, molded in the form of rings, which are then separated and scalded. Finishing bagels and pretzels is done by sprinkling sesame products.

Baking of rye, rye-wheat, wheat-rye and wheat bread from first-grade flour with Jerusalem artichoke flakes is carried out at a temperature of 180-220 ° C for 55-58 minutes, bakery products - rolls, sausages, pretzels, bagels from first and higher flour varieties at a temperature of 215-250 ° C for both 35-38 minutes and 16-19 minutes (for bagels).

The yield of bread, rolls, sausages, pretzels with a moisture content of flour of 14.5% is 138%; humidity of products is 45-40%.

The yield of bagels with a flour moisture of 14.5% is 120%; humidity of products is 22-25%

Information sources:

1. Starovoitov V.I. Potato and Jerusalem artichoke - products of the future / V.I. Starovoitov et al. M .: Federal State Institution "Rosinformagroteh", 2007.-292 p.

2. Dobrovolsky V.F. Domestic and foreign experience in creating products of preventive action // Food industry. - M., 1998. - No. 10. - S. 54-55.

3. Pashchenko L.P., Zharkova I.M. Technology of bakery products. - M .: KolosS, 2006 .-- 389 p.

Claims (1)

Method for the production of bakery products, characterized in that dried Jerusalem artichoke flakes are added to the dough, followed by fermentation of the dough, cutting and baking with the following components, kg per 100 kg of bakery products, for rye bread: rye flour - 93.0 kg, cereal Jerusalem artichoke - 7.0, salt - 1.2, yeast - 1.0, water - 65.0-70.0; or for rye-wheat bread: rye flour - 55.0 kg, wheat flour 1 s - 35.0, Jerusalem artichoke flakes - 10.0, salt - 1.2, yeast - 1.0, water - 65.0-70 0; or for wheat-rye bread: rye flour - 35.0 kg, wheat flour 1 s - 55.0, Jerusalem artichoke flakes - 10.0, salt - 1.2, yeast - 2.0, water - 65.0-70 0; or for wheat bread: wheat flour 1 s - 85.0, Jerusalem artichoke flakes - 15.0, salt - 1.0, yeast - 2.0, water - 55.0-60.0; or for a bun: wheat flour 1 s - 50.0, premium wheat flour - 35.0, Jerusalem artichoke flakes - 15.0, salt - 1.1, yeast - 2.0, water - 55.0-60, 0; or for saiga - wheat flour 1 s - 60.0, premium wheat flour - 30.0, Jerusalem artichoke flakes - 10.0, salt - 1.1, vegetable oil - 3.0, yeast - 2.0, water - 50.0-55.0; or for bagel: 1 s wheat flour - 85.0, Jerusalem artichoke flakes - 15.0, salt - 1.1, sugar - 5.0, vegetable oil - 3.0, yeast - 2.0, water - 45-50 , sesame seeds for sprinkling - 2.0; or for pretzel: wheat flour 1 s - 50.0, premium wheat flour - 40.0, Jerusalem artichoke flakes - 10.0, salt - 1.0, sugar - 5.0, vegetable oil - 4.0, yeast - 2.0, water - 45.0-50.0, sesame seeds for sprinkling - 3.0.