RU2589790C2 - Method for production of rich bakery products with use of mush of buckwheat groats - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bakery industry. Disclosed method of producing rich bakery products comprises introduction of porridge of buckwheat, which includes kneading of prime grade wheat flour, eggs, chicken, milk margarine, milk, a solution of table salt and granulated sugar and a suspension of pressed yeast, fermentation, cutting, proofing and baking, and kneading dough, further adding crumbly porridge of buckwheat with moisture content of 60%, while kneading dough in kneading machine first adding wheat flour, and during operation of kneading body of kneading machine gradually adding porridge of buckwheat, eggs, milk, dairy margarine followed by a solution of table salt, granulated sugar and pressed yeast suspension, kneading is continued for 3-5 min, fermentation test was carried out for 60-90 minutes, baking is carried out at a temperature of 180-190 °C for 15-20 min, and 42 % moisture of dough prepared with following content of recipe components, g per 100 g dough: high-grade wheat flour 37.5; porridge made of buckwheat 12.5; chicken egg 6.5; dairy margarine 7.5; 3.2 % milk 7.5; sugar 13; solution of table salt 0.5; suspension of pressed baking yeast 0.5; water as per calculation.

EFFECT: invention improves taste of products, intensifies process of production, prolongs product freshness and reduces cost.

1 cl, 1 tbl, 2 ex

Description

The invention relates to the food industry, in particular to the baking industry, and can be used for the production of butter bakery products.

The closest in technical essence and the achieved effect is a method for the production of rich bakery products, which involves kneading dough by mixing water, flour, yeast, salt, sugar, eggs, vegetable oil, fermenting it, warming, cutting and baking the dough. [Recipe 1089, p. 477. A collection of recipes for dishes and culinary products for catering. - M .: Khlebprodinform, 1996.]

The disadvantage of this method is the low quality of the products, the high complexity and duration of the cooking process, the short shelf life of the finished product.

An object of the invention is to improve the quality of finished products, increase the shelf life and slow down stale products by improving the structure of the test, the intensification of the process of preparing the test.

The technical task of the invention is achieved by the fact that in the method for the production of rich bakery products with porridge from buckwheat, comprising kneading dough from premium wheat flour, eggs, milk margarine, milk, table salt and granulated sugar and a suspension of pressed yeast, fermentation, cutting, proofing and baking, new is that when kneading the dough, it is additionally made with friable buckwheat cereal with a moisture content of 60%, taken in an amount of 25% by weight of wheat flour, when kneading the test wheat flour is first added to the dough mixer, then with the kneading body of the dough mixer working, buckwheat porridge, chicken eggs, milk, milk margarine, then a solution of table salt, granulated sugar and a suspension of pressed yeast are gradually added, kneading lasts 3-5 minutes , the dough is fermented for 60-90 minutes, the baking is carried out at a temperature of 180-190 ° C for 15-20 minutes, while the dough with a moisture content of 42% is prepared with the following contents of the recipe components, g per 100 g of dough:

premium wheat flour - 37.5;

buckwheat porridge - 12.5;

chicken egg - 6.5;

milk margarine - 7.5;

milk 3.2% - 7.5;

granulated sugar - 13;

table salt solution - 0.5,

pressed yeast suspension - 0.5,

water - by calculation.

The technical result of the invention is to improve the quality of finished products, increase the shelf life and slow down the process of stale, intensify the process of testing

A method for the production of bakery products is as follows: pre-cooked friable porridge from buckwheat with a humidity of 60% in accordance with the collection of recipes for dishes and culinary products for catering establishments, then knead the dough from premium wheat flour, friable buckwheat porridge taken in an amount of 25% by weight of flour, chicken eggs, milk margarine, milk, sodium chloride and granulated sugar and a suspension of pressed yeast. The introduction of buckwheat cereal enriches the dough with an additional amount of dietary fiber, protein, sugar, fat, manganese, zinc, silicon, phosphorus, aluminum, boron, vanadium, potassium, vitamins B, E, H and PP. Organoleptic characteristics of buns are improved - taste, aroma, color, looseness and baking of the crumb. When kneading dough, wheat flour is first added to the kneading machine, then when the kneading organ of the kneading machine is working, buckwheat cereal, chicken eggs, milk, milk margarine are gradually added, then a solution of table salt, granulated sugar and a suspension of pressed yeast continue mixing 3 -5 minutes, the dough is fermented for 60-90 minutes, baking is carried out at a temperature of 180-190 ° C for 15-20 minutes, while the dough with a moisture content of 42% is prepared at the following contents of the recipe components, g per 100 g of dough:

premium wheat flour - 37.5;

buckwheat porridge - 12.5;

chicken egg - 6.5;

milk margarine - 7.5;

milk 3.2% - 7.5;

granulated sugar - 13;

table salt solution - 0.5,

pressed yeast suspension - 0.5,

water - by calculation.

Example 1 (prototype)

When mixing dough with a moisture content of 42%, at first 50 g of premium wheat flour is dosed into the dough mixing machine, then 7.5 g of milk, 6.5 g of chicken eggs, 7.5 g of milk margarine are added, then 0.5 g of table salt is added and 13 g of granulated sugar in the form of a solution and 0.5 g of compressed yeast in the form of a suspension, the batch is continued for 8 minutes. The dough is fermented for 2 hours, cut, proofed and baked for 20 minutes at a temperature of 180 ° C. The dough is prepared in the following ratio of prescription components, g per 100 g of dough:

premium wheat flour - 50;

chicken egg - 6.5;

milk 3.2% - 7.5;

milk margarine - 7.5;

granulated sugar - 13;

table salt solution - 0.5,

pressed yeast suspension - 0.5,

water - 15.5.

Organoleptic and physico-chemical quality indicators of finished products are presented in table 1.

Example 2

When mixing dough with a moisture content of 42%, first, 37.5 g of premium wheat flour is dosed into the dough mixing machine, then when the kneading organ of the dough mixing machine is working, loose buckwheat cereal with a moisture content of 60% in the amount of 12.5 g is gradually added to the flour mass, mix the mixture for 1.5 min, then make 7.5 g of milk, 6.5 g of chicken eggs, 7.5 g of milk margarine, then make 0.5 g of table salt and 13 g of granulated sugar in the form of a solution and 0 , 5 g of compressed yeast in suspension, the batch is continued for 8 minutes The dough with a moisture content of 42% is prepared with the following contents of the recipe components, g per 100 g of dough:

premium wheat flour - 37.5;

buckwheat porridge - 12.5;

chicken egg - 6.5;

milk 3.2% - 7.5;

milk margarine - 7.5;

granulated sugar - 13;

table salt solution - 0.5,

pressed yeast suspension - 0.5,

water - 15.5.

Organoleptic and physico-chemical quality indicators of finished products are presented in table 1.

As can be seen from table 1, the use of buckwheat cereal in the production of pastry buns leads to an improvement in the structural and mechanical properties of the dough, an increase in its form-holding ability, an increase in volume and a decrease in the spreadability of products, an improvement in taste and a slowing down of staling of finished products.

When friable buckwheat cereal is added to the dough, 25% by weight of the flour, the duration of its fermentation is reduced due to the intensification of acid accumulation.

When porridge made from buckwheat groats is made into the dough, less than 25% by weight of the flour, the physicochemical parameters of the test and quality indicators of the finished products deteriorate, the gas-holding ability of the test and the specific volume of finished products decrease.

The introduction of more than 25% by weight of flour into the dough of buckwheat cereal leads to a deterioration in the quality of buns, since with increasing dosage of the introduced porridge the gas-holding ability of the dough and the specific volume of finished products decrease.

The proposed method for the production of bakery products with the introduction of porridge from buckwheat allows:

- improve the taste of products;

- intensify the production process of bakery products;

- increase the shelf life of fresh products;

- reduce its cost.

Claims (1)

A method for the production of rich bakery products with the addition of buckwheat cereal, including kneading dough from premium wheat flour, chicken eggs, milk margarine, milk, a solution of table salt and granulated sugar and a suspension of pressed yeast, fermenting, cutting, proofing and baking, characterized in that when kneading the dough, it is additionally made with friable buckwheat cereal porridge with a humidity of 60%, when kneading the dough, wheat flour is first added to the dough mixing machine, then with the dough working, the kneading body the buckling machine gradually add buckwheat porridge, chicken eggs, milk, milk margarine, then a solution of table salt, granulated sugar and a suspension of pressed yeast, kneading is continued for 3-5 minutes, the dough is fermented for 60-90 minutes, baking is carried out at a temperature of 180-190 ° C for 15-20 minutes, while the dough with a moisture content of 42% is prepared with the following contents of the recipe components, g per 100 g of dough:
premium wheat flour 37.5
buckwheat porridge 12.5
6.5 egg
milk margarine 7.5
milk 3.2% 7.5
granulated sugar 13
sodium chloride solution 0.5
pressed baker's yeast suspension 0.5
calculated water