RU2600696C1 - Method of production of non-yeasted base for pizza - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bread production. Method of production of non-yeasted base for pizza is disclosed, in which non-yeasted dough is kneaded of prime wheat flour, whole-grain wheat flour, aqueous solutions of table salt and sand sugar, vegetable oil, then dough is proofed for 30 minutes, rolling, baking of the product, wherein, when dough is kneaded into dough kneading machine, first, prime grade wheat flour is added, then the whole grain prime grade wheat flour, aqueous solutions of table salt and sand sugar, vegetable oil, then, during the operation of the kneading tool of the dough kneading machine, water is gradually added, kneading is proceeded for 10 minutes, dough proofing lasts for 30 minutes, baking is performed at a temperature of 210 °C during 10 minutes, dough with moisture content of 43.0 % is prepared at the following content of recipe components, g: prime grade wheat flour 80; table salt solution 1.5; sand sugar 6.0; vegetable oil 0.15; whole-grain wheat flour 20; water 70.

EFFECT: invention allows to manufacture a product with high organoleptic and physical-chemical properties, to reduce the ready products microbiological population, to intensify the technological process, to increase the ready products storage life and to impart medical and preventive properties.

1 cl, 1 tbl, 2 ex

Description

The invention relates to the food industry, in particular to baking, and can be used to prepare a yeast-free base for pizza for preventive purposes.

The closest in technical essence and the achieved effect is the method of production of a bakery product “Yeast-free base for pizza”, which includes the preparation of yeast-free dough from premium wheat flour, table salt, sugar, vegetable oil, dough, cutting, proofing, baking and finishing products. The dough is kneaded for 10 minutes until a homogeneous mass is obtained. The finished dough is left for proofing in a warm place for 30 minutes, then they are dipped, then they are cut into semi-finished products, baked at t = 210 ° C for 10 minutes and finished products are finished [Ershov, P.S. Collection of recipes for bread and bakery products: / P.S. Ershov. - St. Petersburg, 1998. - 61 p.].

The disadvantage of this method is the low quality of the base for pizza, the structure of bakery products from yeast-free dough is more dense and solid, short shelf life, the duration of the process of obtaining the basis for pizza.

An object of the invention is to improve the quality of products due to organoleptic and physico-chemical indicators, reducing microbiological contamination, giving finished products a therapeutic and prophylactic orientation, intensifying the cooking process, increasing the shelf life of finished products.

The technical task of the invention is achieved by the fact that in the method of manufacturing a base for pizza, including the preparation of yeast-free dough from premium wheat flour, a solution of common salt, granulated sugar, vegetable oil, proofing dough, molding, baking, the new is that when When mixing dough, 1/4 of the premium wheat flour according to the recipe is replaced with whole grain wheat flour, when kneading the dough in the dough mixing machine, first add premium wheat flour, whole grain wheat flour varieties, aqueous solutions of table salt and granulated sugar, vegetable oil, then when the kneading organ of the kneading machine is working, water is gradually added, kneading is continued for 10 minutes, proofing of the test lasts 30 minutes, baking is carried out at a temperature of 210 ° C for 10 minutes , while the dough with a moisture content of 43.0% is prepared with the following contents of the recipe components, g:

premium wheat flour 80 food salt solution 1,5 granulated sugar 6.0 vegetable oil 0.15 whole wheat flour twenty water 70

The technical result of the invention is to reduce microbiological contamination, the intensification of the technological process, increasing the shelf life and giving bakery products a therapeutic and preventive focus.

Whole-grain wheat flour introduced into bakery products is a unique product containing 78-87% of dietary fiber, which helps cleanse the body of toxins, toxins and reduce cholesterol. In addition, it contains biologically active substances in easily assimilable and necessary forms for the body, essential amino acids, vitamins of groups A, B, C, E, which contribute to the greater digestibility of other food components due to the enzymatic effect on redox processes in the body, folic and pantothenic acid, as well as minerals, and among them such important ones as iron, calcium, magnesium, manganese, selenium, phosphorus, zinc. Whole grain flour contributes to weight loss, since fiber will retain a feeling of satiety for a long time, it will stimulate the intestines, take away excess dietary fat. In addition, the main difference between premium whole wheat flour and premium wheat flour is that in the processed white wheat flour, most useful substances are lost during the processing of grain, with the exception of carbohydrates, and these substances are preserved in whole grain wheat flour. Studies show that people whose diets are rich in whole grains are less at risk for cardiovascular and oncological diseases, are less likely to suffer from type 2 diabetes, and it has also been shown that whole grains help lower blood cholesterol.

A method of manufacturing a yeast-free base for pizza is as follows.

Preparing a yeast-free dough from premium wheat flour, aqueous solutions of common salt and granulated sugar, vegetable oil, the new thing is that when dough is kneaded, 1/4 of the premium wheat flour is replaced with whole grain wheat flour according to the recipe, and when dough is kneaded into dough kneading the machine is first introduced with wheat flour of the highest grade, whole grain wheat flour of the highest grade, aqueous solutions of table salt and granulated sugar, vegetable oil, then when the kneading body of the dough mixing machine is operating, Epen water was added, kneading was continued for 10 min proofing test lasts 30 minutes, baking is carried out at a temperature of 210 ° C for 10 min, while 43.0% moisture content dough is prepared with the following content of components Rx, g:

premium wheat flour 80 food salt solution 1,5 granulated sugar 6.0 vegetable oil 0.15 whole wheat flour twenty water 70

A method of manufacturing a pizza base is illustrated by the following examples.

Example 1 (prototype)

When kneading a yeast-free dough with a moisture content of 43.0%, first 100 g of premium wheat flour is metered into the dough mixing machine and then water heated to t = 40 ° C is dissolved with edible salt and sugar and vegetable oil dissolved in it, the dough mixing organ is launched and continue kneading for 10 minutes until a homogeneous mass of 10 minutes The dough is set for proofing for 30 minutes in a warm place until it increases in volume by a factor of 2, it is dipped, then rolled out, baked at t = 210 ° C for 10 minutes and finished products are finished. In this case, the dough with a moisture content of 43.0% is prepared with the following contents of the recipe components, g:

premium wheat flour one hundred food salt solution 1,5 granulated sugar 6.0 vegetable oil 0.15 water 70

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

Example 2

Prepare a yeast-free base for pizza, for which knead the yeast-free dough from 80 g of premium wheat flour and 20 g of premium whole wheat flour, aqueous solutions of table salt and granulated sugar, 0.15 g of vegetable oil, then dough proofing 30 min , rolling, baking the product, when kneading the dough in the kneading machine, first make premium wheat flour, then whole wheat flour of the highest grade, aqueous solutions of table salt and granulated sugar, vegetable oil, then during work Water is added to the kneading organ of the kneading machine, kneading is continued for 10 minutes, proofing of the test lasts 30 minutes, baking is carried out at a temperature of 210 ° С for 10 minutes, while the dough with a humidity of 43.0% is prepared at the following content of the recipe components, g :

premium wheat flour 80 food salt solution 1,5 granulated sugar 6.0 vegetable oil 0.15 whole wheat flour twenty water 70

Organoleptic and physico-chemical quality indicators of finished products, as well as nutritional value are presented in the table.

As can be seen from the table, the use of whole grain wheat flour for the preparation of a yeast-free base for pizza reduces the moisture content of bakery products, which leads to an improvement in the structural and mechanical properties of the dough, as well as to increase the shelf life of finished products, and the addition of premium whole wheat flour gives the resulting products medicinally - preventive focus. A yeast-free pizza base with the addition of wheat germ meal cake and whole wheat flour is characterized by better physicochemical quality indicators and has a longer shelf life of products.

The introduction of whole grain wheat flour in yeast dough in an amount of more or less than 20 g from 100 g of premium wheat flour leads to a deterioration in organoleptic and physico-chemical quality indicators of the semi-finished product.

The proposed method for the production of yeast-free basis for pizza allows you to:

- get a product with high organoleptic and physico-chemical quality indicators;

- reduce the microbiological contamination of finished products;

- to intensify the technological process of preparing bakery products;

- increase the shelf life of finished products;

- to give products a therapeutic and preventive focus.

Claims (1)

A method of producing a yeast-free base for pizza, characterized in that kneadless yeast dough is made from premium wheat flour, premium whole wheat flour, aqueous solutions of table salt and granulated sugar, vegetable oil, then the dough is proofed for 30 minutes, rolling, baking moreover, when kneading the dough, first wheat flour of the highest grade is introduced into the dough mixing machine, then whole wheat flour of the highest grade, aqueous solutions of table salt and granulated sugar are added, the plant oil, then, when the kneading organ of the kneading machine is working, water is gradually added, kneading is continued for 10 minutes, the dough proofing lasts 30 minutes, baking is carried out at a temperature of 210 ° С for 10 minutes, while the dough with a humidity of 43.0% is prepared at the next the content of prescription components, g:
premium wheat flour 80 food salt solution 1,5 granulated sugar 6.0 vegetable oil 0.15 whole wheat flour twenty water 70