RU2643251C1 - Method for manufacturing bakery products of functional purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for manufacturing bakery products of the functional purpose provides for kneading dough, fermenting it at a temperature of 30-35°C for 2.5-3 hours, cutting, moulding, proofing at a temperature of 30-45°C and relative air humidity of 80-85% and baking at a temperature of 180°C for 15-35 minutes. In the method, two kinds of flour - wheat flour and oatmeal - and apple puree are used, at the following component ratio (wt): wheat flour 32, oatmeal 10, apple puree 37.5, sunflower oil 2.5, water 2.0, sugar1.0, yeast 0.6, salt 0.4.

EFFECT: expanding the assortment of bakery products, increasing their food and biological value.

3 tbl, 1 ex

Description

The invention relates to the food industry and can be used at the enterprises of the baking, confectionery industry, catering.

Known methods for the preparation of bakery products, including the preparation of dough from a portion of flour, water and yeast, the fermentation of dough, the subsequent preparation of the dough by mixing dough, water and saline with the rest of the flour, fermentation of the dough, butchering, proofing and baking of dough pieces. Before mixing, the dough is additionally filled with apple squeeze powder obtained by drying them to a moisture content of 6-8%, followed by grinding in a thin, spiraling film 0.1-0.5 mm thick with a pulsating pressure gradient of 10-15 MPa and temperature 20-30 ° C. The powder is introduced into the dough in an amount of 3-5% [Patent RU No. 2384067, IPC A21D 2/36, A21D 8/02, publ. 03/20/2010] 3-7% by weight of flour [Patent RU No. 2384066, IPC A21D 2/36, A21D 8/02, publ. 03/20/2010].

The disadvantages of these methods are: firstly, the low content of vitamin C and P-active substances due to the high temperature processing of apples, and secondly, the high stick of products, which is associated with their low water-holding ability, and, as a result, low yield of finished products.

Known methods for the production of functional food products, including the preparation of dough by mixing wheat flour, water, an aqueous solution of table salt, powder from squeezed apples and yeast, fermenting the dough, cutting it, proofing and baking dough pieces. As the powder from the squeezed apples at the stage of preparation of the test, use the powder obtained by processing the squeezed apples in a microwave field with a frequency of 2450 MHz at a specific power of 180-300 W / dm ³ for 30-90 seconds, drying, cooling and grinding to content not less than 99% of particles with a size of not more than 0.05 mm, in an amount of 6-7% [Patent RU No. 2567889, IPC A23L 1/29, A21D 2/36, A21D 8/02, publ. 10/10/2015] and 8-10% by weight of flour [Patent RU No. 2567883, IPC A23L 1/29, A21D 2/36, A21D 8/02, publ. 11/10/2015].

The disadvantages of these methods are the complexity and high cost of the technological process of obtaining powder from the squeezed apples, as well as the loss of dietary fiber during the technological processing of squeezed apples.

The closest in technical essence and the achieved effect to the proposed one is a method for the production of bakery products, involving the preparation of fermentation agents, kneading dough from two types of flour, water, salt, introducing mashed potatoes from a plant product, fermenting the dough, cutting it, proofing the dough pieces and baking According to the invention, sugar beet puree is introduced into the dough as vegetable puree [Patent RU No. 2220576, IPC A21D 8/02, A21D 2/36, publ. 01/10/2004].

The above method allows you to make a small amount of mashed potatoes, and the product itself is obtained with a high content of gluten.

The objective of the invention is to develop a method for the preparation of flour bakery products with a low content of gluten.

The technical result is the expansion of the range of bakery products, as well as increasing their nutritional and biological value.

The technical result is achieved in that in a method for the production of bakery products of functional purpose from two types of flour using wheat flour and mashed potato from a product of plant origin, which consists in kneading the dough, fermenting it at a temperature of 30-35 ° C for 2.5-3 hours , cutting, molding, proofing at a temperature of 30-45 ° C and relative humidity of 80-85%, baking at a temperature of 180 ° C for 15-35 minutes, while oat flour is used as the second type of flour, and mashed potatoes from product astitelnogo origin used applesauce, with the following component ratio, wt. hours:

wheat flour 32 oatmeal 10 applesauce 37.5 sunflower oil 2.5 water 2.0 sugar 1,0 yeast 0.6 salt 0.4

The essence of the invention lies in the fact that in the method for the production of bakery products for functional purposes, the unconventional type of flour is used as functional ingredients - oatmeal, as well as mashed potato from vegetable product - applesauce.

Oatmeal is the most balanced in amino acid composition, while the amino acid composition of oat proteins is close to the composition of muscle tissue. Oatmeal has hypoallergenic properties due to its reduced gluten content. In addition, the composition of oatmeal includes beta-glucan, a soluble dietary fiber that has the ability to regulate the functioning of the gastrointestinal tract (GIT), reduce the increase in blood sugar after eating carbohydrate-containing foods, and lower the concentration of “bad” cholesterol in the blood ( low density lipoproteins), which is a proven critical risk factor for the further development of cardiovascular disease.

Used apple puree provides the human body with minerals: potassium, calcium, magnesium, nickel, molybdenum, phosphorus and sodium, pectin and fiber, which has a beneficial effect on the digestive tract.

The dough for products obtained by the claimed method is prepared according to the technology of gingerless dough adopted for the production of yeast semi-finished product. Specific recipes are presented in table 1.

In the dough of the kneading machine, the dough is prepared by sequentially mixing at a temperature of 35-40 ° C pre-prepared applesauce, a mixture of wheat and oat flour, salt, sugar, yeast (for greater activity, dissolve in a small amount of warm water 30 minutes before kneading the dough with the addition of Sahara). Knead the dough until a homogeneous mass is obtained, add vegetable fat to it 2-3 minutes before the end of the kneading and continue to knead until the dough stops sticking to the machine arm, then close the bowl so that the dough does not ventilate and put in a warm place at a temperature of 30-35 ° C for fermentation for 2.5-3 hours, when the dough increases in volume by 1.5-2 times, it is crushed, sometimes 2 times, the prepared dough is divided into pieces of the desired mass, while from the dough part of the carbon dioxide is removed, so the pieces are rounded, molded. The product may take the form of cakes, rolls, hearth or shaped bread, and other variations are also possible. The proofing of the dough occurs during molding with a temperature of 30-45 ° C and a relative humidity of 80-85%, the finished semi-finished products are placed on non-stick baking sheets and baked in rotary ovens at a temperature of 180 ° C for 15-35 minutes. Finished products are sprayed with aerosol from a 2.5% sugar solution.

The bakery products obtained in this way are characterized by high nutritional value, improved chemical composition due to enrichment with dietary fiber, high content of minerals and vitamins, lowered cost and calorie content, as well as pronounced taste characteristics.

The nutritional value of the finished products is presented in table 2.

Organoleptic indicators of finished products are presented in table 3.

Example 1

Peeled and seed-free apples are cut into pieces of size 40 × 40 mm, boiled for 20-40 minutes at a temperature of 100 ° C, then crushed to a particle size of 10 to 50 μm and cooled to 35-40 ° C. The result is a homogenized puree with a moisture content of not more than 90%.

In the dough of a kneading machine, dough is prepared by sequentially mixing at a temperature of 35-40 ° C 375 g of pre-prepared applesauce, 320 g of wheat flour, 100 g of oat flour, 4 g of salt, 5 g of sugar, 6 g of yeast, for more activity for 30 minutes before mixing the dough, dissolve in 20 ml of warm water with the addition of 5 g of sugar, knead the dough until a homogeneous mass is obtained, add 2-3 g of sunflower oil to it 2-3 minutes before the end of the kneading and continue to knead until the dough stops sticking to the lever of the machine, then close the bowl with a lid so that the dough is not ventilated, and put in a warm place with a temperature of 30-35 ° C for fermentation for 2.5-3 hours, when the dough increases in volume by 1.5-2 times, it is crushed, sometimes 2 times, prepared the dough is divided into pieces, while part of the carbon dioxide is removed from the dough, so the pieces are rounded, formed, proofing of the dough occurs during molding at a temperature of 30-45 ° C and a relative humidity of 80-85%, ready-made semi-finished products are placed on non-stick baking sheets and baked in rotary kilns at a temperature of 180 ° C for 15-35 minutes. Finished apple-oat products are sprayed with aerosol from a 2.5% sugar solution.

Thus, the method of production of functional bakery products from a combination of wheat and oat flour using applesauce with the stated ratio of components allows us to expand the range of bakery products, as well as increase their nutritional and biological value.

Claims (9)

A method for the production of bakery products of functional purpose from two types of flour using wheat flour and mashed potatoes from a product of plant origin, which consists in kneading the dough, fermenting it at a temperature of 30-35 ° C for 2.5-3 hours, cutting, molding, proofing at a temperature of 30-45 ° C and a relative humidity of 80-85%, and baking at a temperature of 180 ° C for 15-35 minutes, characterized in that oat flour is used as the second type of flour, and mashed from a plant product is The user applesauce at the following component ratio, wt. hours: wheat flour 32 oatmeal 10 applesauce 37.5 2.5 sunflower oil water 2.0 sugar 1.0 yeast 0.6 salt 0.4