RU2522115C1 - Method for production of links - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages dough kneading of first grade wheat flour, pressed yeast, salt, sugar sand, margarine, dry milk defatted, water as per calculation, fermentation, handling, proofing and dough pieces baking. In 80% water, brought till boiling, adds rice flour in an amount of 7% of the total flour weight wheat, cooled till temperature 30-33°C and used at the kneading dough as brew. Fermentation is performed during 60-70 minutes at a temperature of 30-33°C. Baking is performed at a temperature of 160-180°C during 20-25 minutes.

EFFECT: production method of links using rice flour allows to accelerate all the stage of the technological process, enhance physiological, nutritive and biological value of the product, extend the range of links with improved physicochemical and organoleptic characteristics.

Description

The invention relates to the food industry, in particular to the baking industry, and can be used for the production of long loafs in a steam-free way with the addition of rice flour.

A known method for the production of sliced long loafs, including making a dough of wheat flour, pressed yeast and drinking water by mixing the components and fermenting the dough, making dough of wheat flour, salt, sugar, fat-containing component and drinking water, by calculation, kneading dough with ready-made dough followed by fermentation of dough, cutting the dough into dough pieces, rounding, preliminary proofing, molding, final proofing, adrezanie and pastries. As baking wheat flour for the preparation of dough and dough, baking wheat flour of the highest grade is used (Patent RU No. 2259722, IPC A21D 8/02 - analogue).

Cooking dough, two types of proofing significantly increase the preparation time of the loaf. In addition, when preparing the dough, additional containers and areas for fermentation are required.

The closest is a method of preparing a sliced dairy loaf in a single-steamed manner, including kneading dough prepared from a composition that includes the following components (kg): premium wheat flour (100), pressed baker's yeast (1), salt (1.5), sugar -sand (6.0), margarine (1.0), skimmed milk powder (2.5), calculated water, dough fermentation at a temperature of 27-30 ° C for 2-3 hours, cutting, proving preliminary and final for 20-50 minutes at a temperature of 35-40 ° C, baking at a temperature of 200-210 ° C in those ix 20-25 minutes and cooling. This is the recipe for Kstovsky Bread

(http://referat.vabotanik.ru/tehnologiva/proizvodstvo-batona-nareznoeo/181241/16894l/page2.html - prototype).

The disadvantages of the method include the long term fermentation of the dough, low biological value of the final product.

The objective of the invention is to accelerate all stages of the process, increase the physiological, food and biological value of the baking product, expand the assortment of loaves with improved physico-chemical and organoleptic characteristics.

The technical result is achieved by the fact that during the production of loaves, rice flour in an amount of 7% is added to the dough recipe. When brewing rice flour, gelatinization of starch occurs, which helps to accelerate its own fermentation and accelerates all stages of the technological process. Rice flour is a source of vegetable protein, vitamins, valuable for the production of dietary and anti-allergenic foods, which increases the physiological, nutritional and biological value of products with its use, improves physico-chemical and organoleptic characteristics, which helps to expand the range.

This object is achieved in that in a method for the production of loaves, which involves kneading dough from wheat flour, pressed yeast, salt, granulated sugar, margarine, skimmed milk powder, calculated water, fermentation, cutting, proofing and baking dough pieces, for dough use wheat flour of the first grade, and 80% of the water calculated for kneading the dough is brought to a boil, rice flour is added in an amount of 7% of the total mass of wheat flour of the first grade, cooled to a temperature of 30-33 ° C and used as a dough for mixing e welding, wherein fermentation is carried out for 60-70 minutes at a temperature of 30-33 ° C, baking is carried out at a temperature of 160-180 ° C for 20-25 minutes.

The method is as follows.

For the production of long loafs, the following components are used: wheat flour of the first grade, pressed yeast, salt, granulated sugar, margarine, skimmed milk powder, calculated water, and rice flour.

Consumption of components in the production of loaves is (in kg):

first grade wheat flour one hundred pressed yeast 2 salt 2 granulated sugar 2 margarine 4,5 skimmed milk powder 8 rice flour 7 water by calculation

Method for the production of loaves unpaired. To prepare the dough, standard prepared raw materials are used (salt and sugar are dissolved, the margarine is melted, etc.). In the inventive method, milk powder is made in dry form. To prepare the dough, they mix wheat flour of the first grade, pressed yeast, table salt, granulated sugar, margarine, skimmed milk powder, and water as calculated.

Rice flour is added in the form of tea leaves. Part of the water (80%) calculated for the dough is brought to a boil and rice flour is added in an amount of 7% of first grade wheat flour. The obtained gelatinized semi-finished product is cooled to a temperature of 30-33 ° C and used in the kneading of the dough in a single-phase way this semi-finished product. The kneaded dough is left to ferment. During fermentation, after 30 minutes, the dough is dipped. The fermented dough is served for cutting, where it is divided into predetermined dough pieces weighing 330-340 g. After rounding, the dough pieces are fed into the proofing cabinet for proofing, cuts are made in the form of an ear for decoration, and then sent for baking.

As a result of a series of baked goods at different dosages of rice flour (3%; 5% and 7%), the optimal amount of rice flour 7% was selected and the following parameters were obtained:

- the duration of fermentation is 60-70 minutes at a temperature of 30-33 ° C (in the prototype - 2-3 hours at a temperature of 27-30 ° C);

- the acidity of the test is 2.4 degrees;

- humidity test - 42.8%;

- proofing is carried out at a temperature of 35-40 ° C and a relative humidity of 75-80% for 20-30 minutes;

- baking is carried out at a temperature of 160-180 ° C for 20-25 minutes (in the prototype, baking occurs at a temperature of 200-210 ° C for 20-25 minutes).

The quality and consumer properties of the manufactured product have also improved.

Organoleptic indicators:

the appearance of the loaves: oblong with pointed ends and cuts in the form of an ear, golden brown;

crumb structure: tender, fine, uniform;

crust thickness: 1-2 mm;

porosity: uniform;

taste: characteristic of bakery products with a smack of milk;

flavor: characteristic of bakery products with the smell of rice and milk.

Physico-chemical characteristics of the finished product:

- the acidity of the finished product is 2 degrees;

- humidity of the finished product - 42.7%.

The preparation of tea leaves from rice flour will speed up the process of making bread without the introduction of expensive imported improvers, which will positively affect the productivity of the enterprise and the cost of products. This is due to the fact that when brewing rice flour, rice flour starch is gelatinized, followed by its breakdown to maltose, which is used for the process of alcoholic fermentation. Micronutrients introduced with rice flour also positively affect the vital activity of yeast. This gives additional nutrition to the yeast and stimulates the fermentation process at the stages of fermentation and proofing, as at these stages the process of alcoholic fermentation is in progress.

Rice starch is more susceptible to amylolytic enzymes, as a result of which the introduction of a certain amount of rice flour into the wheat flour dough recipe leads to the intensification of biochemical and microbiological processes, improves the quality of products, reduces technological costs, and increases the dietary properties of products.

Rice flour is a source of vegetable protein, complete in amino acid composition. According to the biological value of protein and starch content, rice flour occupies a leading position among other types of cereal flour. It is rich in vitamins B1, B2, PP, biotin, contains sodium, potassium, magnesium, zinc, phosphorus-containing substances (phytin and lecithin). An analysis of the chemical composition showed that rice flour contains 2 times less fat than wheat flour of the highest grade. Rice flour contains a significant amount of starch, which is easily absorbed by the human body. Rice flour is valuable for the production of dietary and antiallergenic food products, which increases the physiological, nutritional and biological value of products with its use, improves physico-chemical and organoleptic characteristics, which contributes to the expansion of the range.

The use of powdered milk in the formulation increases the protein content in bread, as well as such an important essential amino acid as lysine.

Margarine provides a homogeneous structure of the dough, is evenly distributed in the dough and facilitates the process of mechanical processing of dough, increases the shelf life of finished products, and also improves the taste of the loaf.

Thus, the use of the proposed method for the production of loaves with the addition of rice flour will accelerate all stages of the process, improve the quality and consumer properties of the manufactured product, expand the assortment of loaves.

Claims (1)

A method for the production of long loafs, comprising kneading dough from wheat flour, pressed yeast, salt, granulated sugar, margarine, skimmed milk powder, water, fermentation, cutting, proofing and baking dough pieces, characterized in that the dough uses wheat flour varieties, and 80% of the water calculated for kneading the dough, brought to a boil, add rice flour in an amount of 7% of the total mass of wheat flour of the first grade, cooled to a temperature of 30-33 ° C and used when kneading the dough as a brew, while br voltage is performed for 60-70 minutes at a temperature of 30-33 ° C, baking is carried out at a temperature of 160-180 ° C for 20-25 minutes.