RU2516140C2 - Method for preparation of layered bakery products of rye and wheat flour mixture and components for products manufacture (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry field, in particular, to bread production and may be used during preparation of layered bakery products of rye and wheat flour mixture. The method for production of layered bakery products of rye and wheat flour mixture envisages dough preparation by a non-sponge method by way of simultaneous kneading of rye and wheat flour (in corresponding quantities, at a weight ratio of (10÷90):(90÷10), part of flour introduced together with a starter) as well as water, ice, culinary salt, pressed bakery yeast or dried pressed yeast; during dough preparation one additionally introduces into the components composition "Denfai" bakery improver and/or dry wheat gluten; the method envisages dough kneading at two rates during 3-9 minutes till the dough temperature is no higher than 15-20°C and the final dough moisture content is equal to 36-50%, layering with margarine in an amount of 20-50 wt % of the total dough quantity, dough pieces proofing at a temperature of +32…+36°C and relative humidity equal to 80-85% and the ready products baking. The initial components composition used during preparation of layered bakery products of rye and wheat flour mixture includes medium rye flour, prime and first grade bakery wheat flour, a thick or liquid starter or a concentrated lactic starter or a dry starter, culinary salt, pressed bakery yeast or dry bakery yeast; additionally, one introduces "Denfai" bakery improver and/or dry wheat gluten into the dough.

EFFECT: versatility of the method for preparation of layered bakery products of rye and wheat flour mixture having original taste and aroma properties, high organoleptic indices, high nutritive value which allows to expand the range of new kinds of layered bakery products.

2 cl

Description

The invention relates to the field of food industry, in particular to baking production, and can be used in the preparation of puff bakery products from a mixture of rye and wheat flour.

A known method for the production of puff bakery products, including the preparation of puff pastry, described in patent RU No. 2307508, publ. 10/10/2007, class IPC A21D 8/02, D 13/08. In the known method, raw materials are loaded into a kneading machine in a certain sequence: water, ice, table salt - 1 kg, cheese seasoning - 6.5 kg, with stirring, added wheat flour - 100 kg, citric acid - 0.15 kg , dry wheat gluten - 2.0 kg, pressed yeast diluted in water - 2.0 kg, chicken egg - 4.8 kg. Kneading the dough is carried out for 9-11 minutes at three speeds, the humidity of the dough is 37-39%, the temperature is 17-22 ° C, the dough is layered, cut, proofed dough pieces and baked finished products.

The disadvantage of this method is that it does not allow the use of rye flour and to expand the range of products, to improve the flavor indicators of products, and also to be used in enterprises where there are no three-speed kneading machines.

A known method of preparing puff bakery products, in particular croissants, including the preparation of puff pastry, described in the "Collection of recipes for bread and bakery products" P.S. Ershov. 11th ed., "Profi", St. Petersburg, 2009. - 98 p. ". In the known method, 98 kg of wheat flour is poured into a kneading machine at the same time, salt solution is 1.5 kg, granulated sugar is 3 kg, pressed baking yeast is 6 kg, water and the dough is kneaded at two speeds for 3 minutes, then 5 minutes, the humidity of the dough is 35-36%, the temperature is 18-20 ° C, the dough is folded with margarine, the dough is proofed and the finished products are baked.

The disadvantage of this method is the lack of its versatility due to the production of a product of one kind, and the fact that the final composition of the main food ingredients in the preparation of puff pastry depends on their ratio in the feedstock and cannot be changed, as well as the inability to provide original aromatic and taste advantages of such products.

The initial composition of the components used in the preparation of puff bakery products is known, described in TU 9116-010-51763225-2003 “Puff pastry bakery products” developed at CJSC “Pechersky Bakery”, Nizhny Novgorod. The known composition includes premium baking wheat flour, pressed baker’s yeast, chicken eggs, edible salt, water, granulated sugar, Aloha Pastry margarine, and Unipan Total baking improver.

A disadvantage of the known initial composition of the components is the inability to expand the range of products and improve the flavor characteristics of the products.

All known methods and initial compositions of the components include the use of premium wheat flour in the preparation of puff bakery products, and a method for preparing puff bakery products from a mixture of rye and wheat baking flour and the initial composition of the components for the preparation of such products were not found.

The generalized technical result of the group of inventions is to create new types of puff bakery products with high porosity, improved taste and aromatic qualities, high nutritional value, high organoleptic characteristics.

The specified technical result is achieved by the fact that the method of preparation of puff bakery products from a mixture of peeled rye flour and premium wheat flour or grade 1 is characterized by the fact that it provides for the preparation of a dough without dough, including the introduction of all components in the form of a dough mixing machine in the form of flour peeled rye and premium wheat flour or grade 1, part of which is added together with concentrated lactic acid starter, as well as pressed baker's yeast , dry baker’s yeast, food salt, Denfai baking improver, dry wheat gluten, flake ice, kneading dough at two speeds, at the first speed for 3 minutes, at the second speed for 9 minutes until a dough with a temperature not exceeding 15-20 ° C and final humidity 36-50%. Then the dough is divided into pieces, placed in a refrigerator for 20 minutes to cool to a temperature of 15 ° C, while margarine is prepared, which is divided into pieces, rolled out to a thickness of 15-20 mm and cooled to a temperature of no more than 15 ° C. Then the dough piece is rolled out on a dough sheeter to a thickness of 15-20 mm, margarine is laid on it and closed by the principle of an envelope, then the piece is rolled to a thickness of 15-20 mm, folded three times, rolled again to a thickness of 15-20 mm, folded again three times and placed in a refrigerator for 30 minutes. Repeat the rolling operation, provide three test doughs. After the third baking, the dough is rolled out to a thickness of 3-5 mm, the products are molded from it, they are sent for proofing at a temperature of + 32 ... + 36 ° C and a relative humidity of 80-85% and the products are baked.

The specified technical result is also achieved by the fact that the initial composition of the components used in the method of preparing puff bakery products from a mixture of peeled rye flour and premium wheat or grade 1, is characterized by the fact that it includes peeled rye flour and premium wheat bread or 1 grade, concentrated lactic acid starter, edible salt, pressed baker’s yeast, dry baker’s yeast, Denfai baking improver, dry wheat gluten, layered margarine and ice flakes th, in the following ratio of components, wt.%:

premium baking wheat flour or 1 grade 10-70 peeled rye flour 10-70 pressed bakery yeast 2-10 dry baker's yeast 0.5-2.5 food salt 1-3 concentrated lactic acid sourdough 10-40 baking improver "Denfai" 0.1-20 dry wheat gluten 0.1-20 lamination margarine 20-50 flake ice - calculated to dough moisture 36-50%

The use of premium wheat flour in puff bakery products due to the fact that it has a sufficiently high crude gluten content of 30-40% strong in quality, which makes the dough from it elastic, and the finished products are of good shape, of a pleasant appearance and aroma. When preparing puff bakery products from premium wheat flour, the energy value of the product increases, and when using first-grade wheat flour, the nutritional value of the product increases due to the presence of coarse bran particles, which include cellulose, hemicellulose.

Peeled rye flour, unlike wheat baking flour, does not have the ability to form gluten and has in its composition and more active state enzymes that break down starch. Therefore, the main indicator determining the baking properties of rye flour is the ability to accumulate one or another amount of water-soluble substances in the dough. The condition of the rye bread crumb, its stickiness, and the shape of the products depend on this indicator. When rye flour is added to the dough mixture for more than 70%, the appearance of the product worsens: the product is small in volume, with a dark, slightly hammered crumb, which is typical only for rye bread.

The positive effect in the preparation of puff bakery products from a mixture of rye and wheat flour is due to the use of the Denfai baking improver and dry wheat gluten, which allow the traditional methods to be used when the high content of rye peeled flour does not form the gluten skeleton necessary for high-quality lamination of dough obtaining puff pastry from premium wheat baking flour, with obtaining high-quality final products.

As a baking improver, Denfai complex food supplement developed by Zeleniye Liny LLC is used, which is a combination of stabilizers, emulsifiers, dry wheat gluten, ascorbic acid, wheat flour, enzyme preparations (State Registration Certificate No. 77.99.26.9.U. 1665.2.09 dated 02.25.2009).

The bakery improver “Denfai” and gluten contribute to the stability of the dough pieces during thawing, and also contribute to the rise of the dough due to the increased gas-holding ability of the dough.

The method is as follows.

All components are simultaneously introduced into the dough of the dough mixer: peeled rye flour 10-70 wt.% Of the total amount of the starting components, premium wheat flour or grade 1 - 10-70 wt.%, Part of which is added together with concentrated lactic acid starter, used in the amount of 10-40 wt.%, pressed baking yeast - 2-10 wt.% dry baker's yeast - 0.5-2.5 wt.%, food salt - 1-3 wt.%, baking improver "Denfai "- 0.1-20 wt.%, Dry wheat gluten - 0.1-20 wt.%), Flake ice - as calculated to ensure lazhnosti test 36-50%), followed by margarine lamination in an amount of 20-50 wt.%). Kneading of the test is carried out at two speeds, at the first speed of 3 minutes, at the second speed of minutes, the final temperature of the test should not exceed 15-20 ° C. Then the dough is divided into pieces weighing no more than 7 kg and placed in a refrigerator for 20 minutes to cool to a temperature of 15 ° C. At the same time, margarine is prepared: it is divided into pieces weighing no more than 1.5 kg and rolled to a thickness of 15-20 mm and cooled to a temperature of not more than 15 ° C. Then the dough piece is rolled on a dough sheeter to a thickness of 15-20 mm, margarine is placed on it and closed in the dough by the principle of an envelope. Then the workpiece is rolled to a minimum thickness of 15-20 mm, folded three times, rolled again to a thickness of 15-20 mm, folded three times and placed in a refrigerator with the specified temperature for 30 minutes. Then, the rolling operation is repeated. After the third curing, the dough is rolled to a thickness of 3-5 mm and the necessary products are formed from it. Further, the products are sent for proofing to the chamber at a temperature of + 32 ... + 36 ° C and a relative humidity of 80-85% until ready. Baking products is carried out at a seating temperature of 230 ° C and a baking temperature of 210 ° C for 20-30 minutes, depending on the weight of the products.

Baked items are cooled and packaged.

The method is illustrated by the following examples.

Example 1

For the preparation of puff bakery products from a mixture of rye and wheat flour, dough is kneaded. At the same time, all components are added to the dough mixer in the form of peeled rye flour and premium baking wheat flour, part of which is added together with concentrated lactic acid sourdough, as well as pressed baked yeast, dry baker's yeast, food salt, Denfai baking improver, and wheat gluten dry, scaly ice. To implement the method, the following components are used in an amount: peeled rye flour - 10 wt.%, Premium bakery wheat flour - 40 wt.%, KMKZ - 10 wt.%, Pressed bakery yeast - 2 wt.%, Dry baker's yeast - 0.5 wt.%, Table salt - 1.5%, baking improver “Denfai” - 5 wt.%, Dry wheat gluten - 1 wt.%, Flake ice - 10 wt.%, Margarine for lamination - 20 wt. % Kneading of the test is carried out at the first speed for 3 minutes, at the second speed for 9 minutes, the final temperature of the test should not exceed 15-20 ° C. Then the dough is folded with margarine (20 wt.%), The dough pieces are formed, and after the final proofing, the finished products are baked for 20-30 minutes, depending on the weight of the products.

The resulting puff bakery product is of high quality: porosity, energy value, characteristic taste and aroma of rye bread.

Example 2

The method is carried out in the same manner as in Example 1, except that the baking improver "Denfai" is used in an amount of 2 wt.%), And the dry wheat gluten in an amount of 4 wt.%).

The resulting puff bakery product is of high quality: porosity, energy value, characteristic taste and aroma of rye bread.

Example 3

The method is carried out in the same manner as in Example 1, except that the Denfai baking improver is added in an amount of 1 wt.%, And dry wheat gluten is added in an amount of 5 wt.%.

Example 4

For the preparation of puff bakery products from a mixture of rye and wheat flour, dough is kneaded. All components in the form of peeled rye flour and baking wheat flour of the 1st grade, part of which are added together with concentrated lactic acid starter, as well as pressed baker’s yeast, dry baker’s yeast, food salt, Denfai baking improver, wheat gluten, are added to the dough mixing machine. ice flake. To implement the method, the following components are used in an amount: peeled rye flour - 10 wt.%, Premium bakery wheat flour - 40 wt.%, KMKZ - 10 wt.%, Pressed bakery yeast - 2 wt.%, Dry baker's yeast - 0.5 wt.%, Table salt - 1.5%, baking improver “Denfai” - 5 wt.%, Dry wheat gluten - 1 wt.%, Flake ice - 10 wt.%, Margarine for lamination - 20 wt. % Kneading of the test is carried out at the first speed for 3 minutes, at the second speed for 9 minutes, the final temperature of the test should not exceed 15-20 ° C. Then the dough is folded with margarine (20 wt.%), The dough pieces are formed, and after the final proofing, the finished products are baked for 20-30 minutes, depending on the weight of the products.

The resulting puff bakery product is of high quality: porosity, energy value, characteristic taste and aroma of rye bread.

The resulting puff bakery product is of high quality: porosity, energy value, characteristic taste and aroma of rye bread.

The proposed method for producing puff bakery products from a mixture of rye and wheat flour allows to obtain products with a unique taste and aroma, pronounced organoleptic properties, durability and safety, affordability and low cost.

The proposed compositions for the preparation of puff bakery products from a mixture of rye and wheat flour have original taste and aromatic qualities, high organoleptic characteristics, which expands the range of new types of puff bakery products.

Claims (2)

1. The method of preparation of puff bakery products from a mixture of peeled rye flour and premium wheat flour or grade 1, characterized in that it provides for the preparation of dough in a dough-free manner, comprising simultaneously adding all components in the bowl of the dough mixing machine in the form of peeled rye flour and flour premium baking wheat or 1 grade, part of which is added together with concentrated lactic acid sourdough, as well as pressed baker’s yeast, dry baker’s yeast, food salt, improved baking dish "Denfai", dry wheat gluten, flake ice, kneading dough at two speeds, at the first speed for 3 minutes, at the second speed for 9 minutes until a dough with a temperature not exceeding 15-20 ° C and a final humidity of 36-50%, then the dough is divided into pieces, placed in a refrigerator for 20 minutes to cool to a temperature of 15 ° C, at the same time, margarine is prepared, which is divided into pieces, rolled out to a thickness of 15-20 mm and cooled to a temperature of not more than 15 ° C, then the test the workpiece is rolled on a dough sheeter to a thickness they are 15-20 mm, margarine is laid on it and closed according to the principle of an envelope, then the workpiece is rolled to a thickness of 15-20 mm, folded three times, rolled again to a thickness of 15-20 mm, folded again three times and laid and refrigerated for 30 minutes, repeat the swinging operation, provide three test doughs, after the third dough, the dough is rolled to a thickness of 3-5 mm, products are formed from it, they are sent for proofing at a temperature of + 32 ... + 36 ° C and a relative humidity of 80-85% and baking products. 2. The initial composition of the components used in the method of preparing puff bakery products from a mixture of peeled rye flour and premium wheat bakery or grade 1 according to claim 1, characterized in that it includes peeled rye flour, premium wheat bakery flour or 1 varieties, concentrated lactic acid starter, edible salt, pressed baker’s yeast, dry baker’s yeast, Denfai baking improver, dry wheat gluten, flaky margarine and flake ice, in the following ratio, wt.%:
premium baking wheat flour or 1 grade 10-70 peeled rye flour 10-70 pressed bakery yeast 2-10 dry baker's yeast 0.5-2.5 food salt 1-3 concentrated lactic acid sourdough 10-40 baking improver "Denfai" 0.1-20 dry wheat gluten 0.1-20 lamination margarine 20-50 flake ice - calculated to dough moisture 36-50%