RU2523006C2 - Method for production of layered goods with rye flour usage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Dough is kneaded by an accelerated single-phase method with usage of medium rye flour or medium rye flour mixed with prime grade wheat flour at a ratio of (50-50):(70-30) with addition of dry wheat gluten in an amount of 5-10% of the total four quantity, an enzyme preparation with a pentosanase activity in an amount of 0.001-0.006% of the total flour quantity, pressed bakery yeast in an amount of 4-5%, chicken eggs, water and other components according to the recipe. Dough is subjected to rest fermentation during 30 minutes; then dough is divided into pieces, interlaid by certain methods and cooled; then the ready dough is rolled out into an 8-10 mm thick sheet and handled depending on the required shape and weight; dough pieces are delivered for proofing; then proofed pieces are baked.

EFFECT: invention allows to manufacture reduced caloric content goods, increase mineral substances and vitamins content as well as expand the range of layered bakery goods and intensify the manufacture process due to fermentation duration reduction and usage of an accelerated single-phase dough preparation method.

2 cl, 4 tbl, 3 ex

Description

The present invention relates to the field of food industry, in particular to the baking industry, and can be used in the preparation of bakery puff products.

The production of puff pastry and finished products from it cause increased interest among manufacturers of bakery products. Many bakeries produce puff products. Some of them work according to outdated recipes and simplified quality criteria, without taking into account new methods and techniques, do not use new types of raw materials. Among puff bakery products, small-sized products from yeast dough are especially popular. However, the product range on existing production lines is usually limited. The main raw materials used are wheat flour of the highest grade.

The dough for puff bakery products is prepared in dough and doughless ways. If the recipe contains a large amount of muffin, then it is better to cook the dough in the sponge method - on a thick or large thick dough with or without baking. A dough with a small content of muffin is best prepared in a gratuitous way. When kneading dough for puff and jam envelopes, the puffs of the nursery and the confectionery add all the necessary raw materials to the fermented dough for 3.0–4.5 hours, with the exception of lamination oil and raw materials left for cutting. The dough roams 1.3-2.0 hours, and then is divided into pieces weighing 6-8 kg. Pieces are rolled up and left for baking for 5-10 minutes while cooling to a temperature of 21 ° C. The dough for puff pastries is prepared with a bun. A portion of flour, yeast, sugar, eggs and all salt are added to the finished dough. The dough from kneading to baking wanders for 80-90 minutes. Then, during the baking, the remaining components are added to the dough: flour, water, sugar, eggs, vanillin and left to ferment for 90-110 minutes. To prevent dilution of the dough, the mass is thoroughly mixed. The preparation of dough with dough improves the structure of the dough, as well as the porosity and taste of the products.

The closest in essence and the achieved result is a method of preparing bakery puff products, adopted as a prototype, including kneading the dough in a dough method using premium wheat flour, first preparing the dough, mixing 50% of the highest grade wheat flour from its total the recipe, 50% of the total yeast recipe, whole milk and water, fermented dough to a final acidity of 3.0-3.5 degrees for 210-240 minutes at a temperature of 27-30 ° C, kneading the dough on the finished paired with making the rest of the flour, yeast, granulated sugar, salt, chicken eggs and water according to the recipe, fermenting the dough to a final acidity of 3.0 degrees for 90-120 minutes at a temperature of 27-31 ° C, dividing it into pieces, rolling, baking and lamination, and then - cutting, proofing and baking. The dough for the Sverdlovsk puff can also be cooked in an uncooked way. In the non-pressure method, when kneading in a dough mixing machine, water, sugar and salt solutions, part of melted margarine and all other raw materials laid according to the recipe are poured, with the exception of flour and yeast. After this, flour is gradually poured, and then activated yeast is poured. Kneading the dough is carried out within 6-10 minutes, fermentation of the dough for 150-210 minutes at a temperature of 27-30 ° C (“Collection of technological instructions for the production of bread and bakery products.” - M .: Preiskurantizdat, 1989, p. 267-273 (Preparation of Sverdlovsk puff).

The disadvantages of this method are the length of the process of preparing puff pastry, high calorie products, since the preparation uses premium wheat flour, and in this regard, the high cost of production, as well as an insufficient amount of mineral substances and vitamins in the puff product.

The objective of the invention is to obtain bakery products of low calorie content, an increase in the content of minerals and vitamins, as well as an increase in the range of puff bakery products due to the use of rye flour with a pronounced aroma of rye flour and taste, that is, the creation of new types of bakery products, and also the intensification of the preparation of puff semi-finished product by reducing the duration of fermentation and the use of a single-phase accelerated method of dough gotovleniya.

Rye flour is a valuable source of minerals, B vitamins and dietary fiber, which are prebiotics that adsorb harmful substances in the gastrointestinal tract and improve peristalsis, which has a beneficial effect on the human body.

When using rye flour in the manufacture of puff products, the palatability, aroma, nutritional value increases, the cost of production decreases, and the process of preparing puff semi-finished products is intensified by reducing the duration of fermentation and using a single-phase accelerated cooking method.

To solve this problem, a method is claimed that involves kneading the dough in an accelerated single-phase method using peeled rye flour or a mixture of rye peeled flour with wheat flour of the first grade in the ratio - (50-50) :( 70-30), with the addition of dry wheat gluten in an amount 5-10% of the total amount of flour, an enzyme preparation with pentosanase activity in the amount of 0.001-0.006% of the total amount of flour, baked pressed yeast in the amount of 4-5%, chicken eggs, water and other components according to the recipe, then the dough is exposed fermentation-baking for 30 minutes, after which it is divided into pieces, layered by known methods, cooled, then the finished dough is rolled into a layer with a thickness of 8-10 mm and cut depending on the desired shape and weight, the dough pieces are sent to proofing, then spaced billets are baked.

In a particular embodiment, for the implementation of this method using peeled rye flour in an amount of 100% with the addition of all ingredients according to the recipe.

In the preparation of the claimed puff product, an enzyme preparation is used, which, according to the principle of action, has pentosanase activity. It improves the structural and mechanical properties, acting simultaneously on soluble and insoluble pentosans of flour. As a result, the stability of the dough pieces, a large volume of products is improved. The enzyme preparation is used as an alternative to food emulsifiers that improve the structural and mechanical properties of the dough and the state of the crumb of the product. It is completely inactivated during baking.

The presence of gluten affects the rise of puff products, helps to maintain the structure with gas bubbles created during kneading. Gives elasticity to the dough, which is necessary for better rolling and cutting. Helps to achieve a significant degree of lifting during proofing and baking.

To obtain layering in the preparation of a puff product, prepared margarine layers are placed in the middle of the dough layer, the free ends of the dough are wrapped in an envelope and carefully pinched to prevent leakage of fat, then the dough is folded three times so that two layers of fat and three layers of dough are obtained, and cooled for 30-40 minutes in a refrigerator at a temperature of 4-6 ° C, after cooling, the dough is rolled, folded in three layers, rolled, folded again in three layers and again sent for cooling, then the finished test about rolled into a layer with a thickness of 8-10 mm and cut depending on the desired shape and weight, the test pieces are sent to the proofing, then the separated pieces are baked. Using such techniques receive puff products in the claimed invention.

The implementation of the invention is illustrated by the following examples.

Since rye flour is used for the first time in the manufacture of puff products in a mixture of it with wheat flour of the first grade or in an amount of 100%, the quality of the products obtained is compared with the closest analogue, Sverdlovsk puff.

Example 1

To achieve the technical task, a method of preparing a bakery puff products is as follows. The dough for puff yeast semi-finished products is prepared by an accelerated single-phase method.

To prepare the dough from a mixture of rye peeled flour and wheat flour of the first grade in a ratio of 50:50 per 100 kg of the mixture, dry wheat gluten in the amount of 5 kg is added, the enzyme preparation of pentosanase activity is 2500 FXU-W / g in an amount of 0.001% of the total amount of flour, pressed baked yeast - 4.0 kg, edible salt - 2.0 kg, lamination margarine - 4.0 kg, chicken eggs 6.5 kg and water according to calculation.

The dough is kneaded in dough mixing machines when using slow-moving machines, the duration of kneading is 10-15 minutes when using intensive kneading - 5-7 minutes.

The temperature of the water for the preparation of the test is 13-15 ° C. After kneading, the dough is sent to fermentation-baking at room temperature for 15-20 minutes.

The finished dough is divided into pieces weighing 2-5 kg. Next, the dough sheets are rolled to a thickness of 20-25 mm. Fat products should have a temperature of no more than 16-18 ° C. Lamination is carried out in 2-3 doses.

After cooling, the finished dough is rolled into a layer with a thickness of 8-10 mm and cut depending on the desired shape and weight.

The dough pieces are laid on sheets pre-lubricated with vegetable oil or emulsion, and sent to the proofing, the proofing time is 25-30 minutes depending on the weight and shape of the dough pieces, then the spaced pieces are baked on sheets at a temperature of 230 ° C for 5 minutes, and then at a temperature of 190 ° C for 13 minutes

Modes of preparation of semi-finished products are shown in table 1.

From the results presented in table 1, it is seen that in the proposed invention, the fermentation process was reduced by 85%. The difference in the duration of fermentation of the prototype test and the present invention can be explained by the fact that the introduction of the enzyme preparation leads to the intensification of the technological process.

A puff product prepared in this way has a pleasant taste and aroma characteristic of the taste and aroma of rye varieties, a sufficiently large specific volume and layering [Table 2].

From the results presented in table 2, it can be seen that in terms of physicochemical and organoleptic quality indicators, the invention exceeds the prototype.

Data on nutritional and energy values of 100 g of the finished product are shown in table 3.

From the results presented in Table 3, it can be seen that the amount of dietary fiber in the obtained puff product increased by 63%, the content of K by 46%, Mg by 65%, P by 34% and Fe by 50% compared with the prototype.

Replacing rye flour with wheat allows you to increase the degree of satisfaction of the daily human needs for vitamins B1 [table 4].

From table 4 it is seen that the degree of satisfaction of the daily human needs for vitamins B1 in the obtained puff product increased from 6.6% to 13% compared with the prototype.

Thus, the invention allows to obtain a bakery puff product with a high content of dietary fiber, vitamins and minerals, as well as the use of peeled rye flour in the formulation makes it possible to expand the range of puff products

Example 2

The dough is prepared as in example 1, but with the use of peeled rye flour in an amount of 100% - 100 kg with the addition of dry wheat gluten in an amount of 10 kg and an enzyme preparation with 15,000 FXU-W / g enzyme preparation in an amount of 0.006%, as well as other ingredients according to the recipe. The dough is kneaded in dough mixing machines when using slow-moving machines, the duration of kneading is 15-20 minutes when using intensive kneading - 7-9 minutes. The temperature of the water for the preparation of the test is 13-15 ° C. After kneading, it is advisable to send the dough to fermentation-baking at room temperature for 25-35 minutes.

The finished dough is divided into pieces weighing 2-5 kg. Next, the dough sheets are rolled to a thickness of 20-25 mm. Fat products should have a temperature of no more than 16-18 ° C. Lamination is carried out in 2-3 doses. After cooling, the finished dough is rolled into a layer with a thickness of 8-10 mm and cut depending on the desired shape and weight.

The dough pieces are placed on sheets pre-lubricated with vegetable oil or emulsion, and the dough pieces are sent for proofing, the proofing time is done until ready (35-40 minutes) depending on the mass and shape of the dough pieces, then the spaced pieces are baked on sheets at a temperature of 230 ° C for 5 minutes, and then at a temperature of 190 ° C for 13 minutes.

Modes of preparation of semi-finished products are shown in table 1.

From the results presented in table 1, it is seen that in the present invention, fermentation was reduced by 70%.

The difference in the duration of fermentation of the prototype test and the present invention can be explained by the fact that the introduction of the enzyme preparation leads to the intensification of the technological process.

A puff product prepared in this way has a pleasant taste and aroma characteristic of the taste and aroma of rye varieties, a sufficiently large specific volume and layering [Table 2].

From the results presented in table 2, it can be seen that in terms of physicochemical and organoleptic quality indicators, the invention exceeds the prototype.

Data on nutritional and energy values of 100 g of the finished product are shown in table 3.

From the results presented in table 3, it is seen that in the present invention, the number of dietary fiber increased by 75%, the content of K by 58%, Mg by 70%, P by 40% and Fe by 60% compared with prototype.

Replacing rye flour with wheat allows you to increase the degree of satisfaction of the daily human needs for vitamin B1 [table 4].

From table 4 it is seen that the degree of satisfaction of the daily requirement for vitamin B1 in the obtained puff product increased from 6.6% to 13% compared with the prototype.

Thus, the invention allows to obtain a bakery puff product with a high content of dietary fiber, vitamins and minerals, as well as the use of peeled rye flour in the formulation makes it possible to expand the range of puff products.

Example 3

The dough is prepared as in example 1, but using a mixture of peeled rye and wheat first grade in a ratio of 70:30 with a batch of 100 kg of flour with the addition of dry wheat gluten in an amount of 7 kg and an enzyme preparation of pentosanase activity of 10,000 FXU-W / g, in an amount of 0.004% with the addition of the remaining ingredients. The dough is kneaded in dough mixing machines when using low-speed machines, the duration of kneading is 12-18 minutes, when using intensive kneading - 6-8 minutes.

The temperature of the water for the preparation of the test is 13-15 ° C. After kneading, it is advisable to send the dough to fermentation-baking at room temperature for 20-30 minutes.

The finished dough is divided into pieces weighing 2-5 kg. Next, the dough sheets are rolled to a thickness of 20-25 mm. Fat products should have a temperature of no more than 16-18 ° C. Lamination is carried out in 2-3 doses.

After cooling, the finished dough is rolled into a layer with a thickness of 8-10 mm and cut depending on the desired shape and weight.

The dough pieces are laid on sheets pre-lubricated with vegetable oil or emulsion, and sent for proofing, the dough pieces are sent for proofing, the proofing time is done until ready (30-35 min) depending on the weight and shape of the dough pieces, then the spaced pieces are baked on sheets at at a temperature of 230 ° C for 5 minutes, and then at a temperature of 190 ° C for 13 minutes.

Modes of preparation of semi-finished products are shown in table 1.

From the results presented in table 1, it is seen that in the present invention, fermentation was reduced by 75%. The difference in the duration of fermentation of the prototype test and the present invention can be explained by the fact that the introduction of the enzyme preparation leads to the intensification of the technological process.

A puff product prepared in this way has a pleasant taste and aroma characteristic of the taste and aroma of rye varieties, a sufficiently large specific volume and layering [Table 2].

From the results presented in table 2, it can be seen that in terms of physicochemical and organoleptic quality indicators, the invention exceeds the prototype.

Data on nutritional and energy values of 100 g of the finished product are shown in table 3.

From the results presented in table 3, it is seen that in the present invention, the number of dietary fiber increased by 70%, the content of K by 50%, Mg by 65%, P by 38% and Fe by 55% compared with prototype.

Replacing rye flour with wheat allows you to increase the degree of satisfaction of a person's daily needs for vitamin B1 / table 4/.

From table 4 it is seen that the degree of satisfaction of the daily requirement for vitamin B1 in the obtained puff product increased from 6.6% to 13% compared with the prototype.

Thus, the invention allows to obtain a bakery puff product with a high content of dietary fiber, vitamins and minerals, as well as the use of peeled rye flour in the formulation makes it possible to expand the range of puff products.

Table 1 The recipe and mode of preparation of semi-finished products and finished products by analogy and by the claimed method Raw materials, semi-finished products and process indicators The method proposed by the examples Known method one 2 3 dough foliation dough foliation dough foliation dough dough foliation Peeled rye flour, kg 50,0 - 100.0 - 70.0 - - - - Wheat flour 1 grade, kg 50,0 - - - 30,0 - - - - Premium wheat flour, kg - - - - - - 50,0 50,0 - Pressed baker's yeast, kg 4,5 - 4.5 - 4,5 - 2.0 2.0 - Edible salt, kg 2.0 - 2.0 - 2.0 - - 1,0 - Sugar, kg 4.0 - 4.0 - 4.0 - - 22.0 - Margarine for puff pastry, kg 4.0 25.0 4.0 25.0 4.0 25.0 - 15.0 Chicken eggs, pcs / kg 162 / 6.5 - 162 / 6.5 - 162 / 6.5 - - 325/13 - Whole milk, kg - - - - - - 13.0 - - Dry wheat gluten, kg 5,0 - 10.0 - 7.0 - - - - Enzyme preparation of pentosanase activity, kg 0.001 0.006 0.004 - - - - Water kg by calculation Humidity% 42.0 42.0 42.0 41.0 - Fermentation time, min 15-20 25-35 20-30 210-240 90-120 - Acidity final, hail, no more 2.0 2,5 2,3 3.0-3.5 3.0 - 1 - puff product from a mixture of peeled rye and wheat grade 1 50:50 2 - flaky product made from 100.0% rye peeled flour 3 - puff product from a mixture of peeled rye and wheat grade 1 70:30

table 2 Quality indicators of puff products The name of indicators Quality indicators of puff products prepared according to examples Known method one 2 3 Specific volume, cm ³ / g 2,8 3.2 2,5 2.7 Acidity, degrees 2,4 2,4 2.2 2,4 Product Height, cm 3,5 3,1 3.3 2,8 The number of layers, pcs 12 fifteen 16 12 The specific number of layers, pcs / cm 3.4 4.8 4.8 4.2 Crumb state structure with easy separable layers Taste and smell pronounced aroma characteristic of rye varieties characteristic of this variety 1 - puff product from a mixture of peeled rye and wheat grade 1 50:50 2 - flaky product made from 100.0% rye peeled flour 3 - puff product from a mixture of peeled rye and wheat grade 1 70:30

Table 3 Nutritional and energy value of 100 g of ready-made bakery puff products Indicators Sample Content one 2 3 famous The mass of proteins, g 9.8 11.7 10.5 7.2 Fat mass, g 16.8 16.9 16.8 13,2 The mass of carbohydrates, g 45.1 42.9 44,2 54.3 Dietary fiber, g 5,4 7.9 6.4 2.0 Energy value, kcal / 100 g 370 370 370 365 Vitamins B1 mg 0.2 0.2 0.2 0.1 B2 mg 0.1 0.1 0.1 0.1 PP, mg 1.3 0.9 1,1 0.9 Minerals Na, mg 532.6 529.7 531.4 254.1 K mg 194.9 248.9 216.6 105.0 Ca, mg 29.3 32,3 30,4 28.0 Mg mg 35.9 40.9 37.8 12,4 P mg 119.5 142.6 128.4 79,4 Re mg 2.7 3.3 3.0 1.3 1 - puff product from a mixture of peeled rye and wheat grade 1 50:50 2 - flaky product made from 100.0% rye peeled flour 3 - puff product from a mixture of peeled rye and wheat grade 1 70:30

Table 4 Satisfying daily energy and nutrient requirements for adults with puff products Name of essential nutrients Satisfaction in% of the daily requirement for energy and nutrients for adults with the consumption of 100 g of puff products one 2 3 famous The mass of proteins, g 13,4 16,0 14.5 10.0 Fat mass, g 21.0 21.0 21.0 16,0 The mass of carbohydrates, g 12.5 12.0 12.0 15.0 Dietary fiber, g 26.5 40,0 32,0 10.0 Energy value, kcal / 100 g 15.0 15.0 15.0 15.0 Vitamins B1 mg 13 13 13 6.6 B2 mg 5.5 5.5 5.5 5.5 PP, mg 6.5 4,5 5.5 4,5 Minerals Na, mg 41 41 41 twenty K mg 8.0 10 9 4.2 Ca, mg 2.9 3.2 3 2,8 Mg mg 9.0 10.1 9,4 3,1 P mg fifteen eighteen 16 10 Fe, mg fifteen eighteen 17 7.2 1 - puff product from a mixture of peeled rye and wheat grade 1 50:50 2 - flaky product made from 100.0% rye peeled flour 3 - puff product from a mixture of peeled rye and wheat grade 1 70:30

Claims (2)

1. A method of manufacturing a puff product, including kneading the dough in an accelerated single-phase method using peeled rye flour or a mixture of rye peeled flour with wheat flour of the first grade in the ratio - (50:50) - (70:30) with the addition of dry wheat gluten in an amount of 5 -10% of the total amount of flour, an enzyme preparation with pentosanase activity in the amount of 0.001-0.006% of the total amount of flour, baked pressed yeast in the amount of 4-5%, chicken eggs, water and other components according to the recipe, then the dough is fermented a hedgehog for 30 minutes, after which it is divided into pieces, layered by known methods, cooled, then the finished dough is rolled into a layer with a thickness of 8-10 mm and cut depending on the desired shape and weight, the dough pieces are sent for proofing, then the billets that are separated are baked . 2. The method of manufacturing a puff product according to claim 1 includes the use of peeled rye flour in an amount of 100% with the addition of all ingredients according to the recipe.