RU2629291C1 - Method for manufacturing bakery products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for manufacturing bakery products, involving kneading dough from wheat flour and other formulation ingredients, fermenting the dough, cutting, proofing and baking it, is characterized in that ground safflower seeds are additionally introduced into the formulation mixture in the amount of 3 to 7% by flour weight.

EFFECT: improving the quality of bakery products, increasing their biological value by means of applying ground safflower seeds.

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Description

The invention relates to the food industry, namely to baking.

A known method of preparing flour products, including kneading dough with the addition of biomodified rice husk in the amount of 7% by weight of wheat flour, fermenting dough, cutting, proofing and baking products (Karavay L.V. Justification of the technology of using secondary products of rice processing in culinary products: author Thesis for the degree of Candidate of Technical Sciences (05.18.07; 05.18.15) / Karavay Lyudmila Vladimirovna: [Pacific Ocean. State Agrarian University]. - Vladivostok. 2009. - 22 p.).

However, this method has limited application, additional production capacities aimed at biomodification of rice husks are required.

Closest to the proposed invention is a method for the production of bakery products (patent No. 2416900, IPC A21D 13/00, A21D 2/36, published 04/27/2011, bull. No. 12), providing for the mixing of dough from wheat flour and other recipe components, fermentation of the dough, its cutting, proofing and baking, characterized in that, in order to increase the biological value of bakery products, improve their quality, powder from the soybean seed shell in the amount of 7% of the flour weight is additionally added to the recipe mixture.

The disadvantage of this method is the low biological value of the finished product, namely the low protein content in the composition of the finished product.

An object of the invention is to improve the quality of bakery products, increase their biological value through the use of crushed safflower seeds.

Using the proposed method for the production of bakery products from wheat flour can increase their porosity, specific volume, shape stability, increase the content of proteins, dietary fiber, mineral substances in bakery products, give dietary and preventive properties to bakery products due to the presence of biologically active substances. The introduction of crushed seeds in dry form provides a high degree of microbiological safety and ease of dosing.

The problem is achieved in that the method for the production of bakery products involves kneading dough from wheat flour and other recipe components, fermenting the dough, cutting it, proofing and baking.

The difference from the prototype is that, as an additional component to the recipe, crushed safflower seeds are introduced, which favorably affects the quality of the dough and the finished bakery products.

Safflower seeds are a valuable product. They are rich in fats and, more importantly, contain healthy protein. The proportion of fat in seeds is 40-46%. By its quality, safflower seeds surpass any cereal crop. Safflower oil, which contains a large amount of seeds, is rich in polyunsaturated fatty acids, phospholipids, vitamin E. Safflower oil has a low oxidation state. Thus, safflower seeds are a high-energy and very nutritious product, it can be used in baking.

For the production of bread, dough based on wheat flour is kneaded. When mixing the dough, crushed safflower seeds are introduced in concentrations from 3 to 7% by weight of wheat flour; the control sample is a sample without the addition of crushed safflower seeds (0%). Knead the dough, ferment it, carry out its cutting, proofing and baking bread. With the introduction of less than 3% of the additive of crushed safflower seeds, the technical result indicated in the invention is not achieved. The introduction of additives in amounts of more than 7% helps to increase the biological value of the finished products, but at the same time, the organoleptic and physico-chemical characteristics of the bakery product deteriorate.

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

Example

0.5 kg of pressed baker’s yeast is diluted in 7.2 kg of drinking water (drinking water is calculated based on the humidity of the raw materials) at a temperature of 30 ° C, sugar is added (0.75 kg), table salt (0.15 kg ) Then the contents are transferred to the dough of the kneading machine, add from 0.3 to 0.7 kg of crushed safflower seeds, pre-mixed with premium wheat flour in an amount of 10 kg. Preparation of the dough is conducted in a non-steam manner. The dough is intensively kneaded in a dough mixing machine, placed in a fermentation chamber for 120 minutes, then the dough is crushed twice with a frequency of 60 minutes. The dough pieces are divided by a dough divider into pieces of the required mass, placed in a proofer at a temperature of 35 ° C for 20 minutes, greased with egg grease and baked at a temperature of 200 -220 ° C in a baking chamber for 25 minutes. The baked products are cooled at room temperature and stored in special chambers with air conditioning in them (temperature 23-27 ° C, relative humidity 80-85%).

The figure shows the dependence of viscosity on the shear rate of the dough of bakery products with crushed safflower seeds.

The figure shows that the samples with the addition of safflower seeds have a plastic structure compared to the sample without additives.

Organoleptic analysis of bakery products with the addition of 3-7% of crushed safflower seeds is presented in the table.

Table

Indicator/
Sample Crumb color Porosity The form Smell Taste Analogue Light brown Thin-walled, developed No cracks or tears Normal Normal Sample supplemented with 3-5% ground seeds
safflower Light yellow Small, uniform, highly developed Pleasant, odorless Pleasant, subtle flavor of safflower Sample supplemented with 7% ground seeds
safflower Light gray Small, uniform, highly developed Pronounced smell of safflower seeds Safflower Flavor

Thus, bakery products according to the claimed method have better quality indicators than products obtained in a known manner.

Claims (1)

A method for the production of bakery products, comprising kneading dough from wheat flour and other recipe components, fermenting the dough, cutting, proofing and baking, characterized in that, in order to increase the biological value of bakery products, improve their quality, crushed seeds are additionally introduced into the recipe mixture safflower in an amount of 3 to 7% by weight of flour.

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