RU2569832C1 - Method for production of aerated non-yeasted bread of whole-milled wheat grains - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to bread production. Proposed is a method for production of aerated non-yeasted bread of whole-milled wheat grains involves disintegration of washed and dried unhulled wheat grains to produce flour, sieving, dough kneading of such whole-milled grain flour, culinary salt and drinking water, dough division into preset weight portions and baking. Dough kneading is performed in two stages: at the first stage the recipe components and drinking water are stirred in a kneading chamber; then whole-milled wheat grain flour is introduced and one proceeds with stirring with the same stirring parameters; at the second stage, atmospheric air is supplied into the chamber and dough is kneaded. During dough kneading, one introduces into the dough concentrated apple juice in an amount of 3-5% of the flour weight; at the first stage, the recipe components are stirred at the kneading worm rotation frequency equal to 5-7.5 s^-1 during 5-13 min while at the second stage compressed air is supplied under a pressure of 0.4-0.5 MPa and dough is kneaded at the kneading worm rotation frequency equal to 11.7-13.3 s^-1 during 0.5-1 min. The division process is performed after completion of the stirring process, prior to the kneading process that is performed individually for each dough portion; baking is performed in a stage-wise manner: at first, dough pieces are warmed up in microwave currents field with power equal to 1000 W; then, by way of convective supply of energy, bread is baked until ready with equilibrium moisture content achievement. The dough is prepared at the following recipe components content, kg per 100 kg of flour: whole-milled wheat grain flour - 100; concentrated apple juice - 3.0-5.0; culinary salt - 1.5, water - as per the calculation.

EFFECT: invention ensures increase of ready products yield, dough preparation process intensification, reduction of production-related and energy expenditures, extension of the range of bakery products by way of production of competitive high-quality dietary and therapeutic-and-products of functional purpose with reduced caloric value of whole-milled wheat grain flour.

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Description

The invention relates to the food industry, in particular to baking production, and can be used for the production of whipped yeast-free bread from whole-wheat flour.

A known method for the production of lamb products using microwave energy [RF Patent 2422018 Kretov I.T., Shakhov S.V., Lazarev R.V. A21D 13/08, A21D 8/02, claimed 03/22/2010 2010110960/13, publ. 03/22/2010], including preparation of raw materials for production, preparation of dough and dough, rubbing, baking, molding, proofing of dough pieces, scalding, baking, cooling, packaging, transportation and storage, and proofing of dough pieces is carried out in the microwave current field with radiation power 250-500 W by exposure to microwave energy to water molecules of the dough piece for 10-40 s.

The disadvantage is the long duration and lack of regulation of the formation of a uniform structure of the workpiece.

A known method for the production of bread from frozen whipped flour semi-finished products [RF Patent 2328120 Magomedov G.O., Ponomareva E.I., Krutskikh S.N. Method for the production of bread from frozen whipped flour semi-finished products A21D 8/02, A21D 15/02, A21D 10/04, decl. 01/15/2007 2007101418/13, publ. 07/10/2008], including kneading dough from wheat flour, table salt and drinking water in a steam-free way, forming semi-finished products, freezing them, storing frozen semi-finished products, baking bread, characterized in that they knead the dough for 1-2 minutes, then kneading within 3-5 minutes, loosen it under a pressure of 0.30-0.35 MPa, after knocking down, form dough pieces under a pressure of 0.30-0.35 MPa, freeze them in a freezer without air circulation at a temperature of (-21 ) - (- 23) ° C for 110-120 min - the time required for up to tizheniya temperature (-21) - (- 23) ° C in the center of dough pieces, the frozen dough pieces are baked for a smooth temperature increase from 30 to 230 ° C at 1 ° C / min and a relative humidity of 75%.

The disadvantage of this invention is the change in the porous structure during thawing of the workpiece before baking, which reduces the quality of the finished product.

A known method for the production of beaten yeast-free bread from whole-wheat flour [RF Patent 2364087 Magomedov G.O., Ponomareva E.I., Aleinik I.A. A21D 8/02, A21D 15/02, A21D 10/04, application 2008107161/13, 02.26.2008, publ. 08/20/2009], characterized in that the washed, dried unpeeled wheat grain is crushed into flour, sieved, knead the dough from whole-grain flour, citric acid, edible salt and drinking water, and kneading the dough is carried out in a whipping chamber at a speed of the kneading organ 15 s ^-1 for 5-15 minutes, then air is introduced into the chamber under a pressure of 0.4 MPa and the test is knocked down at a temperature of 20 ° C for 6-12 minutes at a kneading organ rotation speed of 20 s ^-1 , at the end of the process knocking molded food blanks weighing 0.25 kg under a working pressure of 0.4 MPa and bake at a temperature of 228-232 ° C, and the dough is prepared the next time the component ratio is selected, g: whole-ground wheat grain 100, common table salt 1.3, citric acid 0.1-0.3, water - as calculated.

The disadvantage of this invention is the relatively high baking temperature and the duration of the process.

A known method for the production of beaten yeast-free bread [RF Patent 2370959 Magomedov G.O., Ponomareva E.I., Aleinik I.A., Lobosov V.G., Saryeva A.G. A21D 13/02, A21D 10/04, application 2008129227/13, 07/16/2008, publ. 10.27.2009], characterized in that the washed, dried, unpeeled wheat grain is crushed into flour, sieved, kneading dough from whole-wheat flour, enzyme preparation "GC-106" in an amount of 0.008-0.012% by weight of flour, which is prepared based on 1 ml per 100 kg of flour, citric acid with a dosage of 0.18-0.22% by weight of flour, food salt in an amount of 0.7-1.3% by weight of flour and drinking water, and the dough is carried out in two stages : at the first stage - all prescription components are mixed in a whipping chamber at a rotation frequency of yl body 3,34-6,67 sec ^-1 for 8-10 min at a temperature of 45-55 ° C, the second stage is fed into the chamber air pressure 0.35-0.45 MPa, and a test is carried out knocking down for 6-10 min at a kneading organ rotation frequency of 5-8.34 s ^-1 , upon completion of the knocking process, dough pieces weighing 0.25 kg are formed at operating pressure, baking is carried out at a temperature of 250 ± 2 ° C.

The disadvantage of this method is the division of the test after knocking, which violates the structure of the test and leads to a decrease in the quality of finished products and an increase in the number of defective products, as well as the absence of a natural enrichment does not provide functional highly nutritious properties of the resulting bread.

A known method for the production of whipped yeast-free achloride bread from whole wheat flour [RF Patent 2371921 Magomedov G.O., Ponomareva E.I., Aleinik I.A., Kosinov V.N., Korchagin V.I., Krutskikh S.N. Lobosov V.G. A21D 10/04, A21D 13/02, application 2008129228/13, 07/16/2008, publ. 10.11.2009], characterized in that the washed, dried, unpeeled wheat grain is crushed into flour, sieved, kneaded dough from whole-grain flour in an amount of 100 g, barley-malt concentrate, in an amount of 3-7% by weight of flour, citric acid with with a dosage of 0.18-0.22% by weight of flour and drinking water, and the dough is kneaded in two stages: at the first stage, barley-malt concentrate, citric acid and drinking water are mixed in a whipping chamber at a kneading organ rotational speed of 3.34- 6.67 s ^-1 for 1-3 minutes, then make mu whole wheat grain and stirring is continued for 6-10 minutes with the same mixing parameters; at the second stage, atmospheric air is supplied to the chamber at a pressure of 0.35-0.45 MPa and the test is churned for 4-8 minutes at a speed kneading body 5.0-8.34 s ^-1 , at the end of the knocking process, dough pieces weighing 0.25 kg are formed at operating pressure, baking is carried out at a temperature of 250 ± 2 ° C.

A known method for the production of beaten yeast-free bread from wheat flour [RF Patent 2439997 Magomedov G.O., Ponomareva E.I., Ryazanova L.Yu. A21D 8/02, A21D 10/04, application 2010135849/13, 08/26/2010, publ. 01/20/2012, bull. 2], characterized in that in a whipping chamber with a tempering jacket at a temperature of 50 ° C at a rotational speed of the kneading organ of 4.0-5.0 s ^-1 knead the dough for 6-8 minutes from wheat flour of the first grade, table salt, citric acid and drinking water with a temperature of 50 ° C, taken in an amount calculated so that the humidity of the dough is 54%, then air is supplied into the chamber at a pressure of 0.35-0.45 MPa and the dough is knocked down at a kneading organ speed of 9 , 5-10.5 s ^-1 for 5 min, upon completion of the process of knocking down the dough sections they are pressed onto workpieces weighing 0.15 kg and baked for 30-35 minutes at 260-280 ° C and a relative humidity of 75%.

A known method for the production of whipped yeast-free bread from wheat flour [RF Patent 2447662 Magomedov G.O., Ponomareva E.I., Krutskikh S.N., Ryazanova L.Yu. A21D / 02, A21D 0/04, application 2010140325/13, 01/10/2010, publ. 04/20/2012, bull. 11], characterized in that in a whipping chamber with a tempering jacket at a temperature of 50 ° C at a kneading organ rotational speed of 4.0-6.0 s ^{-1, the} dough is kneaded for 6-8 minutes from wheat flour of the first grade, table salt, citric acid, the amylolytic drug Fungamyl of Novozymes and drinking water with a temperature of 50 ° C, taken in an amount calculated at a humidity of dough of 52-54%, then air is introduced into the chamber under a pressure of 0.35-0.45 MPa and knock down the dough at a rotational speed of the kneading organ of 8.5-10.5 s ^-1 for 5 minutes, upon completion of the process With whipping, the dough is cut into billets weighing 0.15 kg and baked for 30-35 minutes at 260-280 ° C and a relative humidity of 75%.

A known method for the production of bread from whipped dough [RF Patent 2475028 Evseev N.V. A21D / 02, A21C / 00, A21D 0/04, application 2011132372/13, 08/02/2011, publ. 02/20/2013, bull. 5], including the processes of mixing the dough, knocking the dough, dividing the dough into portions of a given weight and baking bread, characterized in that the dividing process is carried out after the mixing process is completed, before the knocking process, and the knocking process is carried out separately for each portion of the dough, and then carry out baking bread from churned dough. While the processes of mixing and knocking the dough is carried out by devices, preferably designed for carrying out the processes of mixing and knocking, respectively. Moreover, the churning process is carried out under a pressure of at least 0.3 MPa, followed by a decrease in pressure to atmospheric pressure, with an adjustable speed until the knocking device is removed from the test or after the knocking device is removed from the test. In addition, the churning process is carried out in intermediate cups, followed by overloading the dough into baking molds under atmospheric pressure, after reducing the pressure in the intermediate cups to atmospheric. The method also provides that the overload of knocked dough from intermediate cups is produced in baking molds under the same pressure as the intermediate cups in the knocking process, and the pressure is reduced to atmospheric pressure after completion of the overload of dough into baking molds, and the knocking down process is carried out in baking forms.

The disadvantage of these methods for the production of beaten yeast-free breads is the long churning time and high baking temperature, worsening both energy (economic) and quality indicators of the process.

The closest in technical essence and the achieved effect is a method of producing bread from a mixture of rye and wheat flour [RF Patent No. 2489001 Magomedov G.O., Ponomareva E.I., Ponomareva O.I., Pribytkova O.V., Bogdanov V. AT. A21D / 02, A21D / 36, application 2011141629/13, 10/13/2011, publ. 08/10/2013, bull. 22], including kneading dough from peeled rye and wheat second grade flour, edible salt, drinking water, molding and baking, in which when kneading dough, concentrated apple juice 3-5% by weight of flour is introduced into it, kneading the dough is carried out in a chamber for knocking down in two stages, at the first stage the recipe components are mixed at a kneading organ rotation frequency of 1.7-5.8 s ^-1 for 3-8 minutes, at the second stage compressed air is supplied to the chamber under a pressure of 0.2-0, 5 MPa and produce knocking down the test at a rotational speed of the kneading organ of 5.0-7.5 s ^-1 for 2-6 minutes, then molded dough pieces weighing 0.2-0.5 kg at operating pressure, baking is carried out at a temperature of 220-250 ° C, the dough is prepared with the following contents of the recipe components, kg per 100 kg of flour:

peeled rye flour 60 second grade wheat flour 40 food salt 1.3 concentrated apple juice 3.0-5.0 water by calculation

The disadvantages of this method are: low yield of finished products due to the duration of the dough preparation process, high production and energy costs, lack of dietary and therapeutic properties of wheat flour products.

An object of the invention is to increase the yield of finished products, the intensification of the dough preparation process, reducing production and energy costs, expanding the range of bakery products by obtaining competitive high-quality dietary and therapeutic products of functional purpose with reduced energy value from whole-wheat flour.

The stated technical problem is achieved in that in a method for producing beaten yeast-free bread from whole-wheat flour, including grinding washed, dried, un-peeled wheat grain into flour, sifting, kneading whole-wheat flour, edible table salt, drinking water, dividing the dough into portions of a given weight and baking, and the dough is carried out in two stages: at the first stage, the recipe components and drinking water are mixed in a whipping chamber, then whole-ground flour is added wheat and continue mixing at the same mixing parameters, at the second stage, atmospheric air is introduced into the chamber and the dough is knocked down, when kneading the dough, concentrated apple juice 3-5% by weight of flour is introduced into it, mixing at the first stage of the recipe the components are carried out at a rotational speed of the kneading organ of 5-7.5 s ^-1 for 5-13 minutes, and at the second stage, compressed air is supplied at a pressure of 0.4-0.5 MPa and knock down the dough at a rotational speed of the kneading organ 11, 7-13.3 s ^-1 for 0.5-1 min, p The division process is carried out after completion of the mixing process, before the knocking process, which is carried out separately for each portion of the test, moreover, the baking is carried out in stages, first the workpieces are heated in the microwave current field at a power of 1000 W, and then, by convective supply of energy, the bread is brought to complete readiness when reaching its equilibrium humidity, while the dough is prepared with the following contents of the recipe components, kg per 100 kg of flour:

whole-wheat flour one hundred concentrated apple juice 3.0-5.0 food salt fifteen water by calculation

The technical result of the invention is to increase the yield of finished products, the intensification of the dough preparation process, reducing production and energy costs, expanding the range of bakery products by obtaining competitive high-quality dietary and therapeutic products with a functional purpose with reduced energy value from whole-wheat flour.

A method for the production of whipped yeast from whole-wheat flour from wheat is carried out as follows.

Unshelled wheat grain is washed and dried, and then ground into flour, sieved and whole-ground wheat grain flour is obtained, and the descent is again ground and sieved.

Knead the dough from whole-wheat flour, concentrated apple juice and drinking water in the following ratio of components, g: whole-wheat flour - 100, concentrated apple juice - 3.0-5.0 to the mass of flour, water - by calculation, and kneading The test is carried out in two stages: at the first stage, the formulation components are mixed in the form of concentrated apple juice 3.0-5.0 and drinking water in a whipping chamber at a kneading organ rotation speed of 5-7.5 s ^-1 for 1-3 minutes and then make the flour whole ground wheat grain and continue mixing for 4-10 minutes at the same mixing parameters. Thus, the total mixing time is 5-13 minutes.

After completion of the mixing process, before the knocking process, carry out the division process.

Moreover, the churning process is carried out separately for each portion of the dough, for which atmospheric air is supplied to the churning chamber at a pressure of 0.4-0.5 MPa and churning of the mixed dough is carried out for 0.5-1 min at a kneading organ rotation speed of 11.7- 13.3 s ^-1 .

When apple juice concentrate is added to the dough, its components (organic acids, sugars, pectic, mineral, tannins) significantly affect the biochemical, colloidal, microbiological processes of making bread. With apple juice, sugars are added to the dough, a significant amount of malic acid, which actively reduces the pH of the medium, minerals and vitamins, which are nutrients for the microorganisms of the dough. These factors have a significant impact on the process and the quality of the bread. Apple juice intensifies foaming in the dough and improves its lifting power. The degree of intensification of foaming increases with increasing dosage of these products (juice and puree up to 15-20%; concentrated juice - up to 2.5% by weight of flour). Adding apple products reduces the spreadability of the dough to the greater extent the more product is introduced. The specific volume of the test is reduced. These data correlate with the amount of washed gluten and its quality. The amount of laundered gluten in the dough with additives decreases, its extensibility decreases, the resistance to compression increases, the hydration ability decreases, and especially when concentrated apple juice and apple powder are added to the dough. With increasing dosage of apple juice concentrate in the test, the amount of organic acids increases. Under their influence, deeper changes in proteins occur. In the juice from apples, malic acid predominates; it accounts for 72-82% of the total amount of acids. Citric acid accounts for about 2-4, succinic 6-9%. Volatile acids in an amount of 10-21. Obviously, in the preparation of these products, they partially volatilize. In the test with apple products, the initial acidity increases and the content of volatile acids slightly increases. The degree of acidity increase is determined by the dosage of the product and its acidity. A decrease in pH correlates with an increase in acidity. Therefore, in a test containing apple products, acidity can be controlled by pH. Since the taste properties of bread largely depend on the composition of the organic acids contained in it, and organoleptically determined acidity is more pronounced in products with apple juice concentrate, the content of apple and the amount of volatile acids in bread with these products were determined. In dough and bread with apple juice concentrate, the content of malic acid significantly increases. The increase in the amount of malic acid in bread occurs according to its content in the product added to the dough. The aftertaste in bread with apple products is determined not by an increase in the percentage of volatile acids, but by an increase in the specific gravity of malic acid, which is more strongly dissociated into ions than lactic acid. The taste of malic acid is stronger than lactic, the sour taste lasts longer. Given the latter, it should be borne in mind that the amount of acid added depends on the dosage of the product and its acidity. When adding more than 20% to the mass of flour, the acidity of the finished product exceeds the requirements of GOST. It was also found that bread containing apple juice is more slowly exposed to mold and disease of potato disease.

It is significant that during mechanical loosening of the dough there are no fermentation and proofing processes, which reduces the preparation of the dough by 3-5 hours, reduces the cost of dry matter for fermentation.

After this, the baking is carried out in stages, first the billets are heated in the microwave current field at a power of 1000 W to a steady state (adopted temperature of 97 ° C), and then, by convective supply of energy, they are brought to full readiness of bread when it reaches equilibrium moisture and gives the product a crust and attractive external kind of.

With microwave energy supply, a porous structure is quickly and finally formed.

Whipped bakery products are preferred for the diet of people suffering primarily from diseases of the gastrointestinal tract and cancer. The systematic use of bread prepared according to traditional technology using yeast as a baking powder negatively affects the immune system.

A method for the production of beaten yeast-free bread from whole-wheat flour of wheat is illustrated by the following examples.

Example 1 (analog)

Unshelled wheat grain is washed and dried, and then ground into flour, sieved and whole-ground wheat grain flour is obtained, and the descent is again ground and sieved.

The semi-finished product is prepared in two stages from whole-ground flour, barley-malt concentrate, citric acid and drinking water. At the first stage, barley-malt concentrate, citric acid and drinking water are mixed in a whipping chamber at a kneading organ rotation speed of 5 s ^-1 for 2 minutes, after which whole-wheat flour is added and stirring is continued for 8 minutes at the same mixing parameters , at the second stage, atmospheric air is supplied to the chamber at a pressure of 0.4 MPa and the test is knocked down for 6 minutes at a kneading organ rotation speed of 6.67 s ^-1 , after the knocking process is completed, dough pieces weighing 0.25 kg are formed and working pressure, molded dough pieces are baked at a temperature of 250 ± 2 ° C for 45 minutes.

The semi-finished product is prepared in the following ratio of components, g:

Whole wheat flour one hundred Barley Malt Concentrate 5 Lemon acid 0.20 Water 78,4

Water is taken taking into account the moisture content of the raw materials (for example, whole-wheat flour - 14.8%, barley-malt concentrate - 78%), so that the moisture content of the dough is 52%.

Example 2 (prototype)

Knead the dough from a mixture of peeled rye and wheat flour of the second grade, taken in a ratio of 3: 2, edible salt, concentrated apple juice, taken in an amount of 3% by weight of flour, drinking water, knead the dough in a churning chamber in two stages: the first stage, mixing the prescription components at a kneading organ rotation frequency of 1.7 s ^-1 for 3 minutes, at the second stage, compressed air is supplied to the chamber under a pressure of 0.4 MPa and kneading the dough for 2 minutes at a kneading organ rotation frequency 3 , 3 s ^-1 . Upon completion of the churning process, the dough is unloaded under operating pressure and molded dough pieces weighing 0.2-0.5 kg, baking is carried out at a temperature of 220-250 ° C for 25-40 minutes.

Organoleptic and physico-chemical indicators of the quality of the test and bread are presented in table 1.

Table 1. Organoleptic and physico-chemical quality indicators of dough and bread

The dough is prepared with the following contents of the recipe components, kg per 100 kg of flour:

Peeled rye flour 60.0 Wheat flour of the second grade 40,0 Edible salt 1.3 Concentrated apple juice 3.0 Water 107,2

Water is taken taking into account the moisture content of the raw material so that the moisture content of the dough is 58.0%.

It can be seen from the table that beaten yeast-free bread obtained from whole-ground wheat flour using microwave energy allows, on the one hand, to form a uniform structure of bread, and on the other hand, significantly increase its specific volume and yield.

The table shows that the method of production of bread from a mixture of rye and wheat flour, including kneading dough using concentrated apple juice as a liquid sourdough in two stages, eliminates yeast from the recipe and liquid sourdough with tea leaves and produces bread with high organoleptic and physical chemical quality indicators.

The exception from the recipe for pressed yeast, the use of whole-ground flour and apple juice concentrate allows you to get diet bread, medical and preventive purposes with high organoleptic quality indicators, enrich yeast-free products with dietary fiber, vitamins, minerals.

With relatively longer processes of formation of the bread structure in the analogue and prototype, the stability of the obtained foam decreases and the foamy structure of the dough is destroyed, air bubbles burst, the quality of the knocked-out yeastless bread deteriorates, the dough is characterized by increased active acidity.

The proposed method for the production of beaten yeast-free bread from whole-wheat flour has advantages due to the fact that:

- ensuring the sequence of operations and operational parameters allows to improve the quality of the finished product, increase the yield of bread, intensify the process of preparation of the product, obtain bread for dietary and therapeutic purposes, increase the vitamin and mineral composition, slow down the process of staling of the finished product, reduce the complexity and energy consumption of the production process;

- the implementation of baking at the initial stage by heating the billet in the field of microwave currents at a power of 1000 W allows you to provide: the ability to reduce the baking process by 2-10 times, high process efficiency, stabilization and increased yield of finished products, a significant reduction in heat loss to the environment, high nutritional value of finished products and the preservation of vitamins;

- baking at the second stage by convective supply of energy is brought to full readiness of bread when it reaches equilibrium moisture, which allows to give the product a crust and attractive appearance.

Claims (1)

A method for the production of whipped, yeast-free bread from whole-wheat flour, including grinding washed, dried, unshelled wheat grains into a flour, sifting, kneading dough from whole-grain flour, edible salt, drinking water, dividing the dough into portions of a given weight and baking, and kneading the dough carried out in two stages: at the first stage, the recipe components and drinking water are mixed in a whipping chamber, then whole wheat flour is added and the mixing is continued with the same steam meters of mixing, at the second stage, atmospheric air is fed into the chamber and the test is knocked down, while kneading the dough, concentrated apple juice 3-5% by weight of flour is introduced into it, mixing at the first stage of the recipe components is carried out at a kneading organ rotation speed of 5-7 , 5 s ^-1 for 5-13 minutes, and at the second stage, compressed air is supplied under a pressure of 0.4-0.5 MPa and knock down the dough at a rotational speed of the kneading organ of 11.7-13.3 s ^-1 for 0.5-1 min, the division process is carried out after completion of the process is mixed I, before the churning process, which is carried out separately for each portion of the dough, and the baking is carried out in stages, first the workpieces are heated in the microwave current field at a power of 1000 W, and then, by convective energy supply, the bread is brought to full readiness when its equilibrium moisture is reached, while the dough is prepared with the following contents of the recipe components, kg per 100 kg of flour:
whole-wheat flour one hundred concentrated apple juice 3.0-5.0 food salt 1,5 water by calculation