RU2524071C1 - Bakery products manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves mixing flour, water, a vegetal additive and other recipe components, dough kneading, fermentation, handling, the produced dough pieces proofing and baking. The vegetal additive is represented by spiny eleuterococcus powder (with grain size not in excess of 0.15 mm) in an amount of 0.035-0.06% of the flour weight; flour is represented by prime grade wheat flour. The recipe components composition includes dry bakery yeast, culinary salt and sugar in an amount of 1.0, 1.5 and 1.0% of the flour weight, respectively, and water in an amount required for dough moisture content to be 45-47%. One performs dough fermentation in two stages, each of them proceeding for 24-30 min at a temperature of 28-30°C. The first and the second fermentation stages are separated in time by a dough punching operation lasting 1.5-2.5 min. Immediately after the products placement into the oven one performs their steam humidification for 5-10 sec at a temperature of 100-120°C and baking during 25-30 min at a temperature of 200-210°C.

EFFECT: improvement of bread organoleptic indices and bakery products taste and aroma, increase of the ready product volume yield, enhancement of crumb porosity and reduction of baking losses.

4 dwg, 5 tbl

Description

The invention relates to the baking industry and can be used in the production of diet and preventive bakery products.

It is known to use various additives, for example of plant origin, to increase the nutritional value of the finished product. Such bakery products are recommended for health food.

So, in particular, it is known to use as additives raw materials from herbs, algae containing biologically active substances that have beneficial effects on the human body (see Drobot V.I. “Use of non-traditional raw materials in the baking industry”, Kiev, Urozhay, 1993 )

So, in particular, it is known to use as additives raw materials from herbs, algae containing biologically active substances that have beneficial effects on the human body (see Drobot V.I. “Use of non-traditional raw materials in the baking industry”, Kiev, Urozhay, 1993 )

A known method for the production of bakery products, including the preparation of dough from wheat flour, salt, yeast and liquid, which is then subjected to fermentation, carry out its cutting, proofing and baking dough pieces (see RF patent No. 2363160, IPC A21D 8/02, A21D 2 / 36, publication date 08/10/2009). As a herbal supplement, use a mixture of water with natural juice from chokeberry aronia or a mixture of water with nectar from natural chokeberry aronia and fructose syrup, the amount of natural juice in the mixture of water with juice is 5-15% of the total liquid mass in the dough, and the amount of nectar from aronia chokeberry juice and fructose syrup in a mixture of water with nectar is 10-30% of the total liquid mass in the dough.

The disadvantage of the technical solution is the poorly expressed therapeutic and prophylactic properties of the obtained bakery products and increased labor intensity due to the use of natural berry juice and nectar as a herbal supplement.

As the closest analogue, a method for the production of bakery products was adopted, including mixing flour, water, vegetable additives and other recipe components, kneading dough, fermenting, cutting, proofing and baking the dough pieces obtained (see USSR author's certificate No. 1181609, IPC A21D 8 / 02, publication date 1985). As a herbal supplement in the test, sugar-containing beetroot powder is used in an amount of not more than 4.5% by weight of flour.

The disadvantage of the technical solution is the limited scope due to the dark color of the crumb. At the same time, a herbal supplement in the form of beetroot powder is used only to replace granulated sugar and increase the yield of bakery products by increasing the amount of water in the dough. But with this test formulation, there is no improvement in the quality of finished products, improvement of organoleptic characteristics and imparting therapeutic and preventive properties to finished products.

The problem to which the invention is directed, is to develop a dough recipe that improves the quality of bakery products and gives them therapeutic properties.

The technical result, which is manifested in the solution of the problem, is expressed in increasing nutritional value, imparting adaptogenic properties and improving the organoleptic characteristics of bakery products, namely: color, porosity of the crumb and the shape of the finished product.

The problem is solved in that in a method for the production of bakery products, including mixing flour, water, a vegetable additive and other recipe components, kneading dough, fermenting it, cutting, proofing and baking the obtained dough pieces, prickly eleutherococcus root powder is used as a vegetable additive not more than 0.15 mm in an amount of 0.04-0.06% of the weight of the flour, using the highest grade wheat flour, and dry baking yeast is included in the recipe components , table salt and sugar, respectively, in an amount of 1.0, 1.5 and 1.0% by weight of flour and water in an amount necessary for dough humidity of 45-47%, in addition, the dough is fermented in two stages, each of which they are performed for 24-30 minutes at a temperature of 28-30 ° C, while the first and second stages of fermentation are separated by time by the operation of dough dough with a duration of 1.5-2.5 minutes, in addition, immediately after planting the products in the furnace, they are humidified in for 5-10 s at a temperature of 100-120 ° C and bake for 25-30 minutes at a temperature of 200-210 ° C. The mass of the dough piece: m = 0.55 kg.

A comparative analysis of the features of the claimed solution with the signs of the prototype and analogues indicates the conformity of the claimed solution to the criterion of "novelty."

The features of the characterizing part of the claims provide a solution to a set of functional tasks.

The sign “prickly eleutherococcus root powder is used as a herbal supplement” provides an increase in the nutritional value of bakery products and giving them adaptogenic properties. Prickly Eleutherococcus has an anti-stress effect, improves the general well-being of patients, increases appetite, working capacity, has a stimulating effect on the cardiovascular and central nervous systems, and it is also used for mental and physical overwork. And in the root of Eleutherococcus contains carbohydrates and related compounds: Eleutherosides: A, B, B1, D, E, F, G and C, minerals, essential oils, resins, gums, anthocyanins.

The sign "prickly root Eleutherococcus root powder with a particle size of not more than 0.15 mm" provides a high uniformity in the distribution of this additive throughout the test volume with its relatively small absolute value.

The sign “prickly Eleutherococcus root powder [use] in the amount of 0.04-0.06% by weight of flour” taking into account the recommended level of consumption of Eleutherococcus for prophylactic purposes in accordance with MUK 2.3.2.721-98 (70-140 mg / day) and ensuring a daily consumption rate of 11-16.5%.

The signs “they use premium baking wheat flour, and the recipe components include dry baker’s yeast, table salt and sugar, respectively, in the amount of 1.0, 1.5 and 1.0% by weight of flour” provide high taste qualities of the finished products.

The sign “water in the amount necessary for the humidity of the dough 45-47%” provides the optimal viscosity of the dough at the stage of kneading, a sufficiently high fermentation rate, optimal humidity of the finished products, which determines the physico-mechanical parameters of the crumb and a sufficiently high speed of the baking process.

Signs "the fermentation of the test is carried out in two stages, each of which is performed for 24-30 minutes at a temperature of 28-30 ° C, while the first and second stages of fermentation are separated in time by the operation of dough dough with a duration of 1.5-2.5 minutes , provide a relatively short duration of this stage while ensuring the quality of the product at the level of GOST requirements, while curing contributes to the formation of uniform, thin-walled porosity. Variation of the fermentation time is a consequence of the difference in the content of the root of Eleutherococcus in the test.

The sign "immediately after planting the products in the furnace, they are humidified for 5-10 s at a temperature of 100-120 ° C" minimizes the drying of the product.

The sign “[bakery products] bake for 25-30 minutes at a temperature of 200-210 ° C” ensures that the finished product is given adaptogenic properties inherent to the prickly Eleutherococcus root (eliminates their destruction during baking and at the same time provides a sufficiently high speed baking process ) The mass of the dough piece m = 0.55 kg.

The claimed invention is illustrated by drawings, in which are shown: in Fig. 1 is a technological diagram of the production of bakery products; figure 2 - dependence of the rise time of the test on the content of the root of Eleutherococcus; figure 3 - dependence of changes in the volume of carbon dioxide for 3 hours of fermentation of the test on the root content of eleutherococcus; figure 4 - dynamics of changes in viscosity of the test from the content of the root of Eleutherococcus.

At the initial stage, the influence of eleutherococcus root on the quality of raw materials was determined, namely: the quantity and quality of raw gluten, the lifting force of yeast, the number of yeast cells in 1 g of dough, the gas-forming ability of flour, and also the rheological properties of the dough (stickiness and viscosity).

The quality of flour largely depends on the mass fraction and quality of raw gluten. The quality of gluten was judged by the testimony of the IDK-3M device, extensibility and elasticity. The data obtained experimentally are shown in table 1.

Table 1 Effect of Eleutherococcus Root on the Quantity and Quality of Crude Gluten The number of root Eleutherococcus,% by weight of flour Amounts of Crude Gluten,% Stretch, cm Elasticity Indications of the device IDK, conventional units Quality Group (GOST 27839-88) Control (no additives) 30.69 19.0 good 70.1 II 0.004 30.38 15.0 good 69.8 I 0.005 29.95 13.5 good 69.6 I 0.006 29.61 12.0 good 69.2 I

From this we can conclude that with the introduction of eleutherococcus root 0.04-0.06% of the weight of the flour, the amount of raw gluten slightly decreases compared to the control sample, within 1%. Also, with an increase in the number of Eleutherococcus root, a decrease in the extensibility of gluten is observed by 20-37%. With an increase in the amount of herbal supplement, the indicator obtained on the IDK device changes insignificantly in comparison with the control sample, which made it possible to attribute the experimental gluten samples to the I quality group.

Yeast is a living microorganism. When stored, they are inactive. The dough is a favorable environment for activating yeast. The study of yeast was carried out by directly counting the number of yeast cells in 1 g of the test and determining the lifting force of the yeast, the results are shown in table 2.

table 2 The influence of eleutherococcus root on the number of yeast cells in gram of test The number of root Eleutherococcus,% by weight of flour Dough fermentation time, min twenty 60 120 180 Control (no additives) 3300 · 10 ⁶ 370010 ⁶ 400010 ⁶ 420010 ⁶ 0.04 370010 ⁶ 400010 ⁶ 415010 ⁶ 425010 ⁶ 0.05 400010 ⁶ 415010 ⁶ 425010 ⁶ 435010 ⁶ 0.06 4300 · 10 ⁶ 4,410 · 10 ⁶ 450010 ⁶ 4510 · 10 ⁶

The data in Table 2 indicate the dynamics of an increase in the number of yeast cells in samples with the addition of Eleutherococcus root compared to the control sample. After 20 minutes of test fermentation, the number of yeast cells in samples with the addition of eleutherococcus root (0.04-0.06%) increases by 12-30% compared with the control sample, and after 180 minutes - by 1.2-7.4% .

The technological properties of yeast were evaluated by the indicator of lifting force - the duration of the rise of the dough, prepared according to the standard recipe, to a certain height. According to the standard, the lifting force of the yeast should be no more than 70 minutes. The data obtained are presented in figure 2 show that the samples with the root of Eleutherococcus rise faster compared to the control by: 12.5%; 22.9%; and 31.3%, respectively.

The main product of fermentation is carbon dioxide and ethanol. The results of the study to determine the gas-generating ability of wheat flour (Fig. 3) showed that the total volume of carbon dioxide released in the control sample corresponds to the high gas-generating ability of flour and is 1192 cm ³ , in samples with the studied additives the total volume of carbon dioxide increased by 6-23% and is 1263 cm ³ , 1384 cm ³ and 1467 cm ^3, respectively.

According to the results of a set of tests that reveal the effect of eleutherococcus root on the biotechnological properties of yeast, we can conclude that the presence of eleutherococcus root in the test in the indicated quantities positively affects the development of yeast cells and gas formation, which is explained by the presence in the chemical composition of eleutherococcus mineral compounds, monosaccharides and glycosides, which, as a breeding ground for yeast, are able to intensify the process of fermentation and gas formation.

The results of studying the change in the rheological properties of the test depending on the dosages of the root of Eleutherococcus in terms of viscosity and stickiness are given in Fig. 4, and show that the addition of the root of Eleutherococcus for 4 hours causes slight deviations in viscosity and the absence of changes in stickiness in all samples, including control.

Evaluation of the quality of finished products was carried out by expert evaluation after they have completely cooled according to physicochemical and organoleptic indicators: taste and smell of bread, color and condition of the crusts, color and structure of the crumb.

An organoleptic analysis revealed that the control sample was characterized as follows: the shape and condition of the surface is slightly vague and medium-convex, without cracks and undermines. The crumb is less elastic, after light pressure, the crumb restored its original shape quite well, but the recovery time was spent somewhat more than the experimental samples. The color of the crumb is white. Without extraneous odors and flavors. Uneven porosity. Bread obtained by the claimed method, according to organoleptic characteristics, differed from the control sample by more developed uniform porosity (Table 3).

Table 3 Point organoleptic assessment of the quality of bread with Eleutherococcus root Indicator The number of root Eleutherococcus,% by weight of flour 0 0.04 0.05 0.06 Form, condition of the surface of the peel (Kв = 2) 4.0 ± 0 4.0 ± 0 4.6 ± 0.2 4.8 ± 0.2 8 8 9.2 9.6 Peel color (Kv = 2) 4.0 ± 0 5.0 ± 0 5.0 ± 0 5.0 ± 0 8 10 10 10 Color of crumb (Kv = 3) 3.4 ± 0.2 5.0 ± 0 5.0 ± 0 5.0 ± 0 10,2 15.0 15.0 15.0 The nature of porosity (Kv = 3) 3.4 ± 0.2 4.6 ± 0.2 4.6 ± 0.2 4.8 ± 0.2 10,2 13.8 13.8 14,4 Crumb elasticity (Kw = 3) 4.0 ± 0 4.2 ± 0.2 4.6 ± 0.2 4.8 ± 0.2 12.0 12.6 13.8 14,4 Aroma (smell) (Kv = 3) 5.0 ± 0 5.0 ± 0 5.0 ± 0 5.0 ± 0 fifteen 15.0 15.0 15.0 Taste (Kv = 3) 4.2 ± 0.2 5.0 ± 0 5.0 ± 0 5.0 ± 0 12.6 15.0 15.0 15.0 Chewability (Kv = 1) 3.4 ± 0.2 4.6 ± 0.2 5.0 ± 0 5.0 ± 0 3.4 4.6 5,0 5,0

Total score, points $$\Sigma {\overline{X}}_i$$

79,4 94.0 96.8 98.4 Quality category Good Great Great Great

From table 3 it is seen that according to organoleptic quality indicators, the introduction of eleutherococcus root into the test formulation does not impair the sensory perception of bread, and the samples obtained were classified as excellent.

Physico-chemical indicators of bread quality: crumb moisture, acidity and porosity were determined by laboratory methods. For a more complete characterization of the quality of the bread, additional indicators were determined: form stability, specific volume, volumetric yield, puff and shrinkage. Assessment of the quality of bread by physico-chemical indicators is presented in table 4.

Table 4 Physico-chemical indicators of the quality of bread with root Eleutherococcus Level of quality Norm according to GOST 27842-88 Eleutherococcus root concentration in samples,% 0 0.04 0.05 0.06 UPEC,% - 13.6 10.8 10.0 9.1 Shrink% - 3,7 3.4 1.9 1,5 Form stability,% - 0.2 0.4 0.4 0.5 Specific volume, cm ³ / g - 3,7 3.8 4.1 4.3 Volumetric yield,% - 1.35 1.39 1.43 1.46 Crumb porosity,%, not less 70.0 78.7 80.7 82.5 84.5 Humidity of crumb,%, no more 43.0 38.5 39.7 39.9 40,0 Acidity, deg., No more 3.0 1,5 1,5 1,5 1,5

The study of bread samples by physico-chemical indicators allows us to establish that all products comply with the requirements of GOST 27842-88 “Bread from wheat flour. Technical conditions. "

With an increase in the number of Eleutherococcus root, an increase in the specific volume of bread by 3%, 11% and 16% and, accordingly, volumetric yield by 3%, 6% and 8%, respectively, compared with the control sample.

Perhaps the reason for this is the content in the chemical composition of Eleutherococcus of spiny mineral elements, carbohydrates, mono- and disaccharides, intensifying the process of yeast fermentation.

This also explains the increase, with an increase in the content of a herbal supplement, in form stability by 50%, 50% and 60%, respectively, as compared with a control sample.

From table 4, we can also conclude that with an increase in the concentration of Eleutherococcus root, the porosity of finished products increases by 2.5%, 4.8% and 7.4% compared with the control sample.

In addition, with an increase in the concentration of the added additive, the bread is less baked, therefore, the “puff” indicator decreases by 20.5%, 24.5% and 33%, respectively, when stored, the bread dries less and the “shrinkage” indicator increases by 8.1% , 48.6% and 59.5%, respectively, compared with the control sample

This also explains the increase in humidity of finished products by 3.1%, 3.6% and 3.9%, respectively.

To reduce the amount of baking, a rational mode of baking products is maintained, sufficient moistening of the workpieces at the beginning of baking, and spraying of the products before leaving the oven are provided (the last operation reduces the baking by 0.5%). To reduce shrinkage, it is necessary to quickly cool hot products and store them in closed chambers, containers or packaged.

An analysis of the data showed that the addition of eleutherococcus root to the dough has a positive effect on the quality of raw materials, namely the baking properties of wheat flour and the biotechnological properties of baking yeast, the rheological properties of the dough change slightly. Also, Eleutherococcus root positively affects the consumer properties of the finished product.

Compared with the control sample, all products obtained had an attractive appearance, pleasant taste and aroma, the shape and surface condition of the control sample turned out to be slightly vague and medium-convex. In all samples, thin-walled, uniform porosity, light, elastic crumb was observed; in the control sample, the crumb was less elastic, uneven porosity.

Table 5 shows the composition of bread with eleutherococcus root.

Table 5 Eleutherococcus Bread Recipe name of raw materials Raw material consumption, kg Baking wheat flour of the premium of GOST P 52189-2003 100.0 Dry quick-acting baker's yeast (Saf-Moment TU 9182-036-48975583-2010) 1,0 Edible salt, extra grade GOST R 51574-2000 1,5 Sugar GOST 21-94 1,0 The roots of Eleutherococcus spiny are crushed. Manufacturer LLC "Sage" License 99-04-000425 0.04-0.06

Water, in accordance with the requirements of SanPiN 2.1.4.107-01 "Drinking water. Hygienic requirements for water quality of centralized drinking water supply systems" According to the calculation, W _chl = 46% ± (0.5-1.0)

Before starting work, calculate the required amount of raw materials (water, yeast, salt) per 1 kg of flour.

The claimed dough for the production of bakery products is prepared in an accelerated, uncooked manner. Preparation of raw materials for production is carried out according to technological instructions for the production of bread and bakery products. Kneading water was taken at a certain temperature, ensuring a test temperature of 30 ° C.

The temperature of the water (t _in ) consumed per batch of dough, calculated by the formula:

t _in = 3 · (t _T -t _fur ) -t _m -t _n ,

where t _Т - set test temperature, ° C;

t _fur = 3.5 ° C - established experimentally;

t _m - flour temperature, ° C;

t _n - air temperature in the workshop, ° C.

The technological process of bread production includes the following operations: preparation of raw materials, kneading, dough fermentation, dough kneading, fermentation, dividing the dough into pieces, rounding the pieces, proofing, baking, cooling and storing bread.

At the first stage, the flour is sieved and passed through magnets, the water is preheated and used to dissolve the salt and sugar, the eleutherococcus root is ground to a particle size of 0.15 mm and sieved. Dosing of raw materials is carried out in a known manner and is determined by the recipe.

Then the dough is kneaded on dough mixers for 7-10 minutes at a speed of 120 rpm. The resulting dough is left in a fermentation cabinet for 60 minutes with an intermediate warming by a drench (1.5-2 minutes) after 30 minutes at a temperature of 28-30 ° C. At the end of fermentation, the dough is divided into pieces and given the shape corresponding to this type of product.

Then the dough pieces are proofed in the proofer at a temperature of 35-40 ° C and a relative humidity of 75-80% for 35-40 minutes. The obtained product blanks immediately after planting in the furnace are humidified for 5-10 s at a temperature of 100-120 ° C in a known manner due to standard equipment built into the furnace.

After that, the product blanks are baked for 25-30 at a temperature of 200-210 ° C.

After being removed from the ovens, finished products are placed for cooling on trays, where they cool at room temperature for 2.5-3.5 hours, or placed in closed trolleys or containers (standard equipment at bakeries). The cooled bread is packaged.

The proposed technical solution will improve the quality of bread by improving its organoleptic characteristics, namely the color, porosity of the crumb and the shape of the finished product, and give it therapeutic and prophylactic, more specifically adaptogenic properties.

Claims (1)

A method for the production of bakery products, including mixing flour, water, a vegetable additive and other recipe components, kneading dough, fermenting it, cutting, proofing and baking the obtained dough pieces, characterized in that prickly eleutherococcus root powder with a grain size of not more than 0 is used as a vegetable additive , 15 mm in an amount of 0.04-0.06% of the weight of the flour, using the highest grade baking wheat flour, and the composition of the recipe components includes dry baking yeast, table salt and sugar, respectively, in an amount of 1.0, 1.5 and 1.0% by weight of flour and water in an amount necessary for dough moisture of 45-47%, in addition, the dough is fermented in two stages, each of which is performed for 24 -30 min at a temperature of 28-30 ° C, while the first and second stages of fermentation are separated in time by the operation of dough dough for a duration of 1.5-2.5 minutes, in addition, immediately after planting the products in the furnace, they are humidified for 5- 10 s at a temperature of 100-120 ° C and bake for 25-30 minutes at a temperature of 200-210 ° C.

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