RU2626151C1 - Manufacture method of rich bakery products with long term of acceptability - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: manufacture method of rich bakery products with long term of accepatbility provide the preparation of products in two stages. At the first, the brew is prepared, and at the second stage provide the dough kneading based on the brew, the remaining parts of the wheat flour, compressed baked yeast, bread, sugar, chicken eggs, water. In order to prolong the freshness of the baked products, the specialized fat product in the amount of 15%, the enzymatic preparation of the amylolytic action in the amount of 0.02%, the arabic gum stabiliser in the amount 0.11% of the total flour weight are added during the mixing. The fermentation, handling, proofing of dough pieces, baking and cooling are carried out. In order to increase the microbiological safety, it is packed in the polypropylene film with the biaxially oriented thickness of 30-40 mcm, subjected to heat treatment at the temperature of 90-95°C for 40-60 minutes.

EFFECT: invention makes it possible to maintain the freshness and microbiological stability of rich bakery products for 25-30 days without the use of preservatives.

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Description

The invention relates to the food industry, in particular to the baking industry, and can be used in the technology for the preparation of rich bakery products with long shelf life.

The increase in the shelf life of bakery products is reduced to solving two main problems: slowing down the staling process, preserving the consumer properties of products, and increasing their microbiological stability.

Conservation of consumer properties is ensured by: the use of rational methods of dough preparation, the choice of raw materials, including food additives, methods of cooling bakery products, the choice of packaging materials and the use of effective means and methods of preserving the freshness of products.

Thus, a known method of making bread and bakery products using food additives for long-term storage products. A food supplement is prepared by mixing enzyme-active soy flour, ascorbic acid, enzyme preparations of fungal and maltogenic α-amylase, with fungal α-amylase and maltogenic α-amylase being added to the food additive in a ratio of 1: 2.5-1: 2.8 as well as calcium acetate and sorbic acid in a ratio of 1: 0.8-1: 1. The use of a nutritional supplement with optimized compositional and quantitative composition ensures the improvement of the quality of wheat bread, preservation of its freshness for a longer period (18-20 days), prevention of bread disease of potato disease and its mold. (Patent No. 2176452, IPC A21D 8/02, A21D 8/04, A21D 2/00 dated 10/09/2000.)

The disadvantage of this method is that the food additive used contains a preservative - sorbic acid, and this additive cannot be used in the processing of flour with high autolytic activity.

A known method for the production of bakery products, which includes kneading dough from flour, water, salt, yeast, fermenting dough, forming dough pieces and baking. At the same time, a bakery additive of pasty consistency with a viscosity of 7-26 Pa⋅s in an amount of 0.3-0.6% by weight of flour is added to the dough during kneading. It is prepared by mixing a fat product with an emulsifier at a temperature of 55-70 ° C, followed by the addition of enzyme preparations of fungal amylase 2500 FAU / g, bacterial hemicellulase 2700 FXU / g and fungal glucose oxidase 10000 GODU / g at 30-33 ° C, the ratio, respectively, of 0.04-2.0: 0.11-2.4: 0-0.6. The ratio of enzyme preparations, emulsifier and fat product in the baking additive is 0.25-3.25: 16-20: 78.5-82.5, respectively. Additionally, ascorbic acid can be added to the composition in an amount of 0.2-0.5% by weight of the baking additive; sunflower or corn or palm oil can be used as a fat product. As an emulsifier, distilled monoglycerides or citric acid monoglycerides or polyglycerol esters can be used. As a result, the specific volume of bread increases, the shelf life of its freshness increases, the structure of the crumb, the color of the crust improve, and the proofing of the dough pieces is accelerated. (Patent No. 2271105, IPC A21D 8/04 of 04/14/2005)

The disadvantage of this method is the reduced consumer properties of bread, as well as short shelf life.

The correct choice of film materials for packaging bakery products with long shelf life is of particular importance, while increasing microbiological safety.

Known packaging material, which is intended for use in canning, beer and non-alcoholic, bakery and food concentrate industry. The material includes at least one outer layer of a polymer film containing wt. %: high pressure polyethylene 65.3-90.0; plasticizer - fatty oil from caraway seeds 7-35; antiseptic - essential oil from caraway seeds 0.7-3.5. The use of the material reduces the loss of products from microbiological spoilage and increases the shelf life. (Patent No. 2133212, IPC B65D 85/00 of 04/06/1998)

The main disadvantage of this packaging material is the impossibility of its use for certain types of products, for people with allergic diseases.

Thus, there is a known method for the production of bakery products with the introduction of an inulin-containing preparation from Jerusalem artichoke, including mixing flour, yeast suspension, salt, an inulin-containing preparation from Jerusalem artichoke, kneading dough, fermenting it, cutting it into dough pieces, proofing and baking products (G. Suslyanok, Shchegoleva ID, Sokolova OS “The use of an inulin-containing preparation from Jerusalem artichoke in bread baking” / Journal “Bakery of Russia”, No. 3, 2014, p. 12-14). We used an inulin-containing preparation from Jerusalem artichoke in an amount of from 2.0-6.6% by weight of flour. The researchers found that when maintaining an inulin-containing preparation from Jerusalem artichoke, the process of stale bread was slowed down. However, the proposed method of preserving the freshness of bakery products cannot be used for mass varieties.

The closest in technical essence and the achieved result is a method for the production of bakery products with a shelf life of 7-12 days, including the preparation of the dough in two stages, the dough is prepared at the first, and the dough is kneaded on the second stage based on the dough, the remaining portion of the baking wheat flour, pressed baker’s yeast, baking improver, preservative, calcium acetate, sugar, margarine and other raw materials according to the recipe, its fermentation, proofing and baking dough pieces. (“The methodological guide for the production of bakery products with extended shelf life. Polandova RD, Kvetny FM, M .: Printing house of the Russian Agricultural Academy, 2002, p. 22.)

The disadvantage of this method is the use of preservatives, short shelf life.

In contrast to the known, the claimed method ensures the preservation of freshness and microbiological stability of bakery products for 25-30 days without the use of preservatives.

The specified technical result is achieved by the fact that it involves kneading the dough in two stages, the dough is prepared in the first, and the dough is kneaded in the second stage, using the remaining part of the baking wheat flour, pressed baker's yeast, granulated sugar, eggs, water , characterized in that in order to extend the freshness of butter products during kneading, a specialized fat product is added in an amount of 15%, an enzyme preparation of amylolytic action in an amount of 0.02%, a stabilizer is gum arabic in an amount of 0.11% of the total mass of flour, then fermentation, cutting, proofing of dough pieces, baking, cooling are carried out, and in order to increase microbiological safety they are packed in a biaxially oriented film with a thickness of 30-40 microns in a polypropylene film, subjected to heat treatment at a temperature of 90-95 ° C for 40-60 min

To extend the freshness of rich bakery products, the following ingredients are included in the formulation: a specialized fat product, an amylolytic enzyme preparation, a stabilizer.

Fat products have a significant impact on the preservation of the freshness of bakery products. Used specialized fatty products to a greater extent contribute to slowing down the staleness of rich bakery products, they have low peroxide values, and are characterized by high oxidative stability. In addition, the optimal fatty acid composition, low content of transisomers allow them to be attributed to products for a healthy diet.

Amylolytic enzyme preparations (bacterial, maltogenic) reduce the staling rate of bakery products due to the formation of dextrins with 3-9 glucoside residues as a result of hydrolysis of starch, which prevent the formation of bonds between starch chain residues and gluten, and affect the degree of starch retrograde during storage.

Gum arabic stabilizer - a natural polysaccharide (hydrocolloid) with a complex arabinogalactan structure, helps to retain moisture.

To increase the microbiological stability of products, it is proposed to pack and heat them. For the first time, this technological solution was used for rich bakery products.

The invention can be illustrated by the following examples.

Example 1

The dough is preliminarily prepared, and then the dough is kneaded on the basis of the dough, from the rest of the baking wheat flour, pressed baker's yeast, granulated sugar, chicken eggs, water. In order to extend the freshness of butter products during kneading, a specialized fat product is added in an amount of 15%, an amylolytic enzyme preparation in an amount of 0.02%, gum arabic in an amount of 0.11% of the total mass of flour, then fermentation, cutting, proofing of dough pieces is carried out, baking, cooling, and in order to increase microbiological safety, they are packaged in a polypropylene film biaxially oriented with a thickness of 30-40 microns, subjected to heat treatment at a temperature of 90-95 ° C for 40 minutes (table 1).

Cooking the butter product of example 1 ensures the preservation of freshness for up to 30 days. After 14 days of storage, the total compressibility of the crumb is 68 units. instrument, which is 80% more than the analogue.

An analysis of the microbiological surface of the products showed the presence of foci of mold on the 30th day of storage, while the visual appearance of signs of mold was observed on the 32nd day. Moreover, mold analogy was observed on the 15th day (table 2).

Example 2

The dough is preliminarily prepared, and then the dough is kneaded on the basis of the dough, from the rest of the baking wheat flour, pressed baker's yeast, granulated sugar, chicken eggs, water. In order to extend the freshness of butter products during kneading, a specialized fat product is added in an amount of 15%, an amylolytic enzyme preparation in an amount of 0.02%, gum arabic in an amount of 0.11% of the total mass of flour, then fermentation, cutting, proofing of dough pieces is carried out, baking, cooling, and in order to increase microbiological safety, they are packed into a polypropylene film biaxially oriented with a thickness of 30-40 microns, subjected to heat treatment at a temperature of 90-95 ° C for 50 minutes (table 1).

Cooking the butter product of example 2 ensures the preservation of freshness up to 30 days. After 14 days of storage, the total compressibility of the crumb is 74 units. instrument, which is 95% more than the analogue.

An analysis of the microbiological surface of the products showed the presence of foci of mold on the 34th day of storage, while the visual appearance of signs of mold was observed on the 36th day. Moreover, mold analogy was observed on the 15th day (table 2).

Example 3

The dough is preliminarily prepared, and then the dough is kneaded on the basis of the dough, from the rest of the baking wheat flour, pressed baker's yeast, granulated sugar, chicken eggs, water. In order to extend the freshness of butter products during kneading, a specialized fat product is added in an amount of 15%, an amylolytic enzyme preparation in an amount of 0.02%, gum arabic in an amount of 0.11% of the total mass of flour, then fermentation, cutting, proofing of dough pieces is carried out, baking, cooling, and in order to increase microbiological safety, they are packed in a polypropylene film biaxially oriented with a thickness of 30-40 microns, subjected to heat treatment at a temperature of 90-95 ° C for 60 minutes (table 1).

Cooking the butter product of example 3 ensures the preservation of freshness up to 30 days. After 14 days of storage, the total compressibility of the crumb is 64 units. instrument, which is 68% more than the analogue.

Analysis of the microbiological surface of the products showed the presence of foci of mold on the 37th day of storage, while the visual appearance of signs of mold was observed on the 40th day. Moreover, mold analogy was observed on the 15th day (table 2).

The production of rich bakery products according to example 2 provides a shelf life of up to 30 days without the use of preservatives as a prescription component. Moreover, products to a greater extent retain freshness and microbiological safety.

Claims (1)

A method for the production of rich bakery products with extended shelf life, including the preparation of products in two stages, the dough is prepared at the first, and the dough is kneaded on the basis of the dough, the remaining parts of baked wheat flour, pressed yeast, granulated sugar, chicken eggs, water, characterized in that in order to extend the freshness of butter products during kneading, add a specialized fat product in an amount of 15%, an enzyme preparation of amylolytic action in an amount of 0.02%, stable mash gum arabic in an amount of 0.11% of the total mass of flour, then fermentation, cutting, proofing of dough pieces, baking, cooling are carried out, and in order to increase microbiological safety they are packed in a biaxially oriented film with a thickness of 30-40 microns in a polypropylene film, subjected to heat treatment at a temperature of 90 -95 ° C for 40-60 minutes, while ensuring an increase in the shelf life of butter bakery products up to 30 days.