RU2592108C1 - Method for making cake from of rye flour - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: present invention relates to food industry, in particular, to bakery and confectionary branch. Cake cooking method involves dough preparation, making dough pieces, proofing, baking and cooling. Dough is made by way of mixing malt extract and melange into a homogeneous mass or by way of mixing malt extract, melange and preliminarily prepared thick rye starter, which has is 5-15 % of medium rye flour of its total recipe quantity. Then the obtained mixture receives sugar, salt and emulsifier and is intensely stirred for 2-4 minutes. After that vegetable oil is in introduced, the mixture is mixed, yeast and medium rye flour are added, the dough is kneaded for 2-4 minutes. Dough pieces are made and left for proofing for 80-90 minutes, then ready products are baked and cooled. During dough preparation the said components are taken in the following ratio (wt% of the total amount of medium rye flour): melange - 35-55, malt extract - 10-15, sugar sand - 25-40, culinary food salt - 0.2-0.9, emulsifier - 0.5-1.2, vegetable oil - 15-45, pressed bakery yeast - 4.0-8.0.

EFFECT: invention allows to make a pastry (yeasty cake) using a shorter cooking technological process, the final product is less crumbling and has improved structural and mechanical characteristics; also the quality of cakes during storage is improved and the range of pastry is considerably extended, in particular, cakes.

1 cl, 4 tbl

Description

The invention relates to the field of food industry, in particular to the baking and confectionery industries, and can be used in the preparation of muffins.

The prior art knows a solution that is relatively close to the claimed invention.

Thus, there is known a composition for the production of flour confectionery (RU 2165708, A21D 13/08, 04/27/2001), for example a cake, including sugar, fat, flavoring and aromatic additives, baking powder and rye flour, characterized in that the composition additionally contains acid or an acid-containing component, and as rye flour - improved rye flour containing the total amount of fiber, starch, sugar and pentosans 82.2-89.8%, proteins 6.0-8.0%, fats 0.8-1.3 %, with an ash content of 0.6-0.65% and a whiteness of 48-55 units, having in its granulometric composition 80-85% of flour particles less than e 100 μm, characterized in that as a baking powder contains chemical baking powder and egg products in the following ratio of components, wt.% of solids of the formulation: sugar - 20.98-42.33, fat - 0.10-15.44, flavoring and aromatic additives - 0.10-18.0, chemical baking powder - 0.67-0.92, egg products - 0.70-8.58, acid or acid component - 0.05-0.67, rye flour improved - the rest.

Also known from the prior art is a method of preparing a biologically active flour product and using pulp (application RU 98112892, A21D 8/00, 03/27/1999), including mixing flour, liquid, flavoring and / or technological and / or food additives to produce dough, it fermentation and / or ripening and heat treatment of dough blanks and / or the resulting mixture, characterized in that juice and / or juices of plants used in food are used as a liquid for kneading dough: vegetable, mainly pumpkin fruit juice, as well as juice from root - and tuber c, fruits, fruits, berries and / or homogenized pulp in the form of mashed potatoes, and / or finely ground (homogenized) pulp of one species or a mixture of different types of plants in any combination and in any ratio, characterized in that wheat is used to prepare a flour product, or rye, or corn, or oat, or barley, or buckwheat, or soya flour, or mixtures thereof in any combination and in any ratio, the dough for a biologically active flour product can be dairy or dairy-free yeast: for bread, bakery products s, pancakes and muffins, unleavened: for ravioli, pasta, biscuit or bland, or sand, or gingerbread, or cupcakes, or gingerbread, or biscuit, or wafer, or crackers, or bagels.

As you know, flour confectionery products are produced in significant quantities at the enterprises of the baking industry. In terms of output in the structure of the Russian market of flour confectionery products, muffins account for 16%. By state standards, they are produced only from premium wheat flour and are high in calories.

Depending on the preparation method and recipes, muffins are divided into groups: on yeast, on chemical baking powder and without chemical baking powder and yeast. The technology for the production of muffins on yeast involves both steamed and non-steamed cooking methods.

The coupled method includes preparing a dough, preparing a dough, forming dough pieces, proofing them, baking and cooling. Preparation of dough involves preparing the mass by mixing part of the yeast, melange, flour, water and its fermentation. The raw materials remaining in the recipe are added to the finished dough and the dough is kneaded, after which the dough is left for fermentation. The finished dough is molded and left for final proofing for 1.5-2 hours, after which the dough pieces are baked. Duration of baking and oven temperature depend on the mass of the product, recipe components and the design of the oven. The temperature varies from 160 to 215 ° C, the baking time is 18-120 minutes. Readiness is determined by the organoleptic method. Baked muffins are cooled for 4-5 hours, removed from the molds, and the surface is cleaned.

The pressure-free method includes the preparation of dough, the formation of dough pieces, their proofing, baking and cooling, excluding the stage of preparation of the dough, which reduces its duration, but the quality indicators of the muffins prepared in this way are inferior to the quality of the muffins produced by the dumpling method.

The closest in essence and the achieved result is a method for the production of yeast cake, adopted as a prototype, which includes preparing the dough in a dough method using premium wheat flour, first preparing the dough by mixing some yeast, melange, flour, water, leaving it for fermentation lasting 4-4.5 hours. The rest of the melange, butter and granulated sugar are added to the finished dough, the mass is thoroughly mixed, then salt, raisins, candied fruit, vanilla powder are added, gradually - slightly portions of them - flour, make the rest of the yeast, knead the dough for 7-10 minutes, after which the dough is left for fermentation lasting 1.5-2 hours, during which time 1-2 wraps are made. The finished dough is molded and left for final proofing for 1.5-2 hours, after which the dough pieces are baked ("Technological instructions for the production of flour confectionery". - Moscow, 1992. - S. 157-159 (Preparation of cake "Spring") .

The disadvantages of the above methods, including the closest analogue, is the length of the dough preparation process, which is due to the long stage of preparation of the dough and fermentation of the dough, the increased crumbiness of the muffins, as well as the deterioration of the structural and mechanical properties of the muffins during storage.

The objective of the invention is to remedy the above disadvantages by developing a method for producing a cake on yeast from rye flour or a cake on yeast from rye flour using a thick rye sourdough prepared in an uncooked manner, which reduces the duration of the process by eliminating the stages of preparation of the dough and fermentation of the dough, including using thick rye sourdough, providing the formation of structural and mechanical characteristics of products, reducing crumbling cakes and improvement of their quality indicators during storage.

The technical result of the invention is to reduce the duration of the technological process of producing muffins on yeast by eliminating the stages of preparation of the dough and fermenting the dough and reducing the crumbiness of the products through the use of thick rye sourdough, providing the formation of structural and mechanical characteristics of the products, and also improving the quality indicators of the muffins in the process storage through the use of leaven, and also achieved a significant expansion of the range of finished products and.

The specified problem is solved as follows.

Thick rye sourdough, during the preparation of which biomodification of polymers of rye flour is carried out, as well as due to its acidity, a viscous colloidal solution is formed from part of the peptized proteins and hydrated pentosans, provides the formation of structural and mechanical properties of the dough, affecting the quality of finished products (muffins). In addition, the use of sourdough eliminates the stages of preparation of dough and fermentation of the dough, which provides a significant reduction in the production process, and its use improves organoleptic quality indicators: taste and smell become more pronounced. In addition, the use of starter culture helps preserve the freshness of products during storage.

In the claimed method of preparing a cake, including preparing dough, forming dough pieces, proofing them, baking and cooling, according to the claimed invention, the preparation of the dough is carried out both without using sourdough and using pre-cooked thick rye sourdough.

Thick rye yeast is removed using pure cultures of starter yeast (C. milleri “Chernorechensky” - obsolete S. minor “Chernorechensky”) and dry lactobacterin or pure cultures of lactic acid bacteria (L. plantarum-63, L. brevis-5, L. brevis -78) according to the wiring cycle according to the “Collection of modern technologies of bakery products” (M., 2008).

The dough is prepared by mixing the malt extract and melange to a homogeneous mass or by mixing the malt extract, melange and pre-cooked thick rye sourdough, with which 5-15% peeled rye flour is added from its total recipe amount to a homogeneous mass. Then sugar, salt, an emulsifier with a small amount of water are added to the prepared mass, and the resulting mixture is intensively mixed for 2-4 minutes, vegetable oil is added, mixed, yeast, peeled rye flour are added and the dough is kneaded for 2-4 minutes. Dough pieces are molded into metal or silicone molds, and then they are sent for proofing. The proofing of the dough pieces is carried out at a temperature of 36-38 ° C and a relative humidity of 75-80%. The duration of the proofing is 80-90 minutes, depending on the mass of the dough pieces, the conditions of the proofing and the quality of the raw materials. After proofing, the dough pieces are baked and cooled, the finished products, while these components are taken in the following ratio, wt.% Of the total amount of peeled rye flour: melange - 35-55, malt extract - 10-15, granulated sugar - 25-40, edible salt - 0.2-0.9, emulsifier - 0.5-1.2, vegetable oil - 15-45, pressed baker's yeast - 4.0-8.0.

In the preparation of the claimed cake using thick rye sourdough, affecting the rheological properties of the dough and improving the structural and mechanical characteristics of the finished product.

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

Since thick rye sourdough is used for the first time in the production of yeast cakes, the quality of the products obtained is compared with the closest analogue - the Spring Cupcake.

To prepare the dough with a cake yield of 10 kg, malt extract (0.64 kg) and mélange (2.58 kg) or malt extract (0.64 kg), mélange (2.58 kg) and pre-prepared thick rye sourdough (humidity) are mixed 50%) in an amount of 0.88 kg, mixing is carried out for 1-2 minutes until a mass of homogeneous consistency is formed. Then sugar is added in an amount of 1.93 kg, salt is 0.026 kg and an emulsifier is 1.0% of the total amount of peeled rye flour and the resulting mixture is intensively mixed for 2-4 minutes, vegetable oil is added in an amount of 1.29 kg , mix, make yeast in the amount of 0.31 kg, peeled rye flour - 5.16 kg without the use of yeast or 4.64 kg when using the yeast and knead the dough for 2-4 minutes (table. 1).

The dough pieces are molded into metal molds, oiled or lined with paper, or silicone molds. The mass and shape of the dough pieces may vary.

Molded dough pieces are sent for proofing. The proofing of the dough pieces is carried out at a temperature of 36-38 ° C and a relative humidity of 75-80%. The duration of the proofing is 80-90 minutes, depending on the mass of the dough pieces, the conditions of the proofing and the quality of the raw materials.

After proofing, the dough pieces are baked at 175 ° C for 5 minutes, and then at 165 ° C for 15-25 minutes. Duration of baking may vary depending on the mass of the dough piece.

A cake prepared in this way is characterized by greater compressibility and less crumbling, as well as better quality indicators during storage (Tables 2, 3).

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

The resulting cupcake is characterized by better quality indicators during storage compared to the prototype. After 12 days of storage, the crumbiness in the obtained cake without sourdough and with its use is lower by 8.6 and 27.7%, respectively, and the compressibility is higher by 14.3 and 25%, respectively, in comparison with a cake made of wheat flour on yeast (table. 3).

From the results presented in table. 4, it can be seen that the present invention can significantly reduce the duration of the technological process of producing muffins: 5 times without the use of sourdough and 1.5 times with the use of thick rye sourdough in comparison with the prototype, which is achieved by eliminating the stages of preparation of the dough and fermenting the dough in the present invention.

Thus, the invention allows to obtain a flour confectionery product (cake on yeast) with a shorter duration of the technological process of its production due to the elimination of the stages of preparation of dough and fermentation of the dough, as well as with reduced crumbling due to the use of thick rye sourdough, providing the formation of structural and mechanical characteristics of the products and also improves the quality indicators of muffins during storage and a significant expansion of the range of flour confectionery , in particular cupcakes.

Claims (2)

1. Method for the production of cake, including the preparation of dough, molding of dough pieces, proofing, baking and cooling, characterized in that the dough is prepared by mixing the malt extract and melange to a homogeneous mass, then sugar, salt, emulsifier are added to it and intensively mixed for 2-4 minutes, then add vegetable oil, mix, add yeast, peeled rye flour and knead the dough for 2-4 minutes, mold the dough pieces into molds, send them for proofing for a long time take 80-90 minutes, then the finished products are baked and cooled, while these components are taken in the following ratio, wt.% of the total amount of peeled rye flour: melange - 35-55, malt extract - 10-15, granulated sugar - 25 -40, edible salt - 0.2-0.9, emulsifier - 0.5-1.2, vegetable oil - 15-45, pressed baker's yeast - 4.0-8.0. 2. A method for the production of cake according to claim 1, characterized in that in addition to mixing the malt extract and melange, a thick rye sourdough is prepared pre-prepared according to the batch cycle using pure cultures of starter yeast and lactic acid bacteria, with which 5-15% peeled rye flour is added of its total prescription amount.