RU2650528C1 - Method for preparing the bakery mixture for baking the bakery products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. When preparing the bakery mixture, the main (flour, grain components) and additional raw materials (for example, leaven, maltose syrup, rye malt, salt, etc.) in the prescribed amount after the preliminary dressing and mixing the dry components to a homogeneous state are mixed with water at the temperature of 95 °C (brew) up to a homogeneous state. Ratio of dry components to water is 1:1.2–1.6, respectively. Dry components are metered in weight parts – kilograms, liquid in bulk parts – liters. Further, the liquid additives are introduced into the brewed mixture and kept for 2–2.5 hours at the temperature of 65 °C for a number of minutes, followed by cooling the brewed mixture up to 20–25 °C. Then the brewed mixture is packed into bags with its further vacuum treatment. After packaging into the consumer package, the product is subjected to heat treatment in the autoclave for the purpose of sterilization at the temperature of 120 °C and for the duration of 5–20 minutes, where during the temperature gain period in the autoclave, the pasteurization first takes place, and then the sterilization itself takes place. After sterilization, the cooling stage up to 40 °C, unloading products from the autoclave and packing in transport packaging take place.

EFFECT: invention allows to reduce the power and labor costs of the producer of bakery products for the production of semi-finished products for baking, to extend the shelf life of the bread mixture up to at least three months, to improve flavor characteristics and flavor of bread, while at the same time providing for the possibility of reducing the dosage of sugar in the recipe, to increase the duration of bread freshness.

1 cl

Description

The invention relates to the food industry, in particular baking, and can be used in the technology of making bread using baking mixtures.

Known baking mixture consisting of rye flour or a mixture of rye and wheat flour, sourdough and acid-containing raw materials (see USSR author's certificate No. 1454340, M .: CL. A21D, 8/02, publ. 1989).

The disadvantage of this baking mixture is its low temporary preservation.

Known baking mixture containing rye and wheat flour, tea leaves, spices and water (see. Technological instructions for the development of bakery products. M: Food industry, 1973, S. 91-96).

The disadvantage of this baking mixture is its low temporary preservation.

The closest in technical essence to the proposed is a baking mixture containing rye and wheat flour, tea leaves, spices and water (see USSR author's certificate No. 1729359, M .: Cl .: A21D, 8/02, publ. 1992).

The disadvantage of this baking mixture is its low temporary preservation.

The technical result of the invention is the saving of energy and labor costs of the bakery manufacturer for the production of semi-finished products for production, increasing the shelf life of the baking mixture for at least three months, improving the taste and aroma of bread, while ensuring the possibility of reducing the dosage of sugar in the recipe, increasing the time bread freshness due to an increase in the content of dextrins - starch breakdown products and the accumulation of low molecular weight compounds Nij, the increased hydration; acceleration of the fermentation process (additional nutrition for yeast appears) and, as a result, the possibility of reducing the dosage of yeast per batch to 10%, improving the color of the crust by increasing the proportion of sugars involved in the color formation reaction during baking; improving rheological properties by reducing crumbling and ensuring uniform porosity, the absence of prolonged soaking - the product is ready for use, the exclusion of dry hard grains on the surface of the crust due to the use of the brewed mixture.

The technical result is achieved by the fact that in the preparation of the baking mixture, the main (flour, grain components) and additional raw materials (for example, sourdough, maltose syrup, fermented rye malt, salt, etc.) in the recipe amount after preliminary sifting and mixing of dry components to a homogeneous state is mixed with water at a temperature of 95 ° C (brewed) until smooth, followed by the introduction of liquid additional components (sourdough, maltose syrup), and aged for 2-2.5 hours at a temperature of 65 ° C for minutes, followed by cooling of the brewed mixture to 20-25 ° C, then the brewed mixture is packaged in bags with further evacuation, after packaging in consumer packaging, the product is subjected to autoclaving for sterilization at a temperature of 100-134 ° C and a duration of 5-20 minutes, during which during pasteurization the pasteurization takes place first, and then sterilization itself, after sterilization, the cooling step to a temperature of 40 ° C, unloading of products and autoclave and laying in a shipping container.

The proposed method of preparing a baking mixture for baking bakery products can be divided into the following stages: preparation of raw materials, mixing, brewing and saccharification, packaging, sterilization, packaging in shipping containers and storage. The process involves the grain-flour mixture (flour, fermented rye malt, whole grains) and water. The ratio of dry components to water is 1: 1.2-1.6, respectively. Dry components are dosed in weight parts - kilograms, liquid in volume - liters. Options are possible without whole grain components, with maltose syrup, sourdough, as well as other options.

Preparation of raw materials. Bulk raw materials in a prescription amount after preliminary screening is mixed until smooth. Dry components, such as preservatives, salt, are introduced in a form pre-dissolved in water in an amount determined by the flow chart, for example, salt in the calculation of 2.0-2.5% by weight of dry components in the finished bakery product. In the production of a baking mixture, it is possible to use maltose syrup, which is heated to a temperature of 40 ° C for better fluidity.

Sourdough - a semi-finished bakery product, consisting of rye flour, water and a culture of microorganisms (strains of lactic acid bacteria), previously subjected to fermentation - up to 30% of the mass of flour, which is introduced in the finished state after mixing dry components with liquid, is added.

Water is heated in a boiler with a steam-water jacket to a temperature of 91-98 ° C. Then, when the working parts of the machine are turned on, dry recipe components are fed into the mixer tank (the process of brewing the mixture) and mixed until smooth, then after brewing, additional liquid raw materials are added to the mixture and the mixture is kept for saccharification while maintaining the temperature of the mixture at 60-65 ° С for 2-2.5 hours. After the end of saccharification with the stirrer switched on, the welding is cooled to a temperature of 20-25 ° C for 15-25 minutes.

In the process of brewing and saccharification, the starch in the flour is gelatinized and saccharified by the action of an enzyme (amylase). At the saccharification stage, subject to temperature conditions and time, approximately 10% of sugars accumulate in the tea leaves (based on the weight of the raw tea leaves as a whole). In addition, starch is broken down into dextrins and sugars, which, when baked, are involved in the formation of flavors and melanoidins, which give a golden color to the crust.

In the same period of time, processes of swelling of whole grain components occur. In the process of swelling, the grain undergoes a number of changes: there is a transition of macro- and microelements to an easily digestible form, the activity of enzymes increases, and the splitting of complex reserve substances into simpler ones is accelerated. With increasing temperature, the properties of bound water change, the binding energy of moisture decreases markedly, water acquires higher mobility, conditions are created for the development of various biochemical processes in the grain, and the grain softens. In the finished product, water quickly absorbed during brewing increases the yield of the dough without affecting its rheological properties.

Next, the mixture is unloaded into a rolling bowl or fed via a transport system to the place of packaging. Packing is carried out in PA / PE vacuum bags or PA / EVOH / CPP baking bags, depending on the volume of packaging, followed by evacuation with Webomatic or Multivac thermoformers.

After packaging in consumer packaging, the product is subjected to heat treatment for sterilization, in which all types of microorganisms in the product are destroyed. Process parameters - temperature 120-132 ° C and a duration of 5-20 minutes. In the period of temperature increase in the autoclave, pasteurization occurs first, and then sterilization itself, for this, for example, an industrial autoclave AG-1200 can be used.

After sterilization, a cooling step to a temperature of 40 ° C follows. Unloading products from an autoclave and placing them in transport packaging.

The technology for the production of bakery products using the finished baking mixture does not differ from the traditional technology for the production of wheat-rye breads and consists of the following steps: preparation of raw materials, weighing of components (flour, mixture, pressed yeast, salt water), kneading dough, fermentation, molding of dough pieces , final proofing, baking and cooling.

The result of the use of the prepared baking mixture is the lack of energy and labor costs of the bakery manufacturer for the production of semi-finished products for production, an increase in the shelf life of the bread mixture for at least three months, an improvement in the taste and aroma of bread, while ensuring the possibility of reducing the dosage of sugar in the recipe, increasing terms of bread freshness due to an increase in the content of dextrins - starch breakdown products and the accumulation of low molecular weight compounds nenia, increased hydration; acceleration of the fermentation process (additional nutrition for yeast appears) and, as a result, the possibility of reducing the dosage of yeast per batch to 10%, improving the color of the crust by increasing the proportion of sugars involved in the color formation reaction during baking; improving rheological properties by reducing crumbling and ensuring uniform porosity, the absence of prolonged soaking - the product is ready for use, the exclusion of dry hard grains on the surface of the crust due to the use of the brewed mixture, which is the lack of bread from a self-soaked dry mixture is the advantage and advantage of the proposed technical solution compared to the prototype.

Claims (1)

A method of preparing a baking mixture for the production of bakery products, characterized in that the main (flour, cereal components) and additional raw materials (for example, sourdough, maltose syrup, fermented rye malt, salt, etc.) in a recipe quantity after preliminary sifting and mixing of dry components until homogeneous, mixes with water at a temperature of 95 ° C (brewed) until homogeneous, the ratio of dry components to water is 1: 1.2-1.6, respectively, dry components are dosed I am in weight parts - kilograms, liquid in volume - liters, followed by the introduction of liquid additional components, and aged for 2-2.5 hours at a temperature of 65 ° C for minutes, followed by cooling of the brewed mixture to 20-25 ° C, then brewed the mixture is packaged in bags with further evacuation, after packaging in consumer packaging, the product is subjected to heat treatment in an autoclave with the aim of sterilization at a temperature of 120 ° C and lasting 5-20 minutes, at which time during autoclave temperature set First, pasteurization, and then sterilization itself, after sterilization, a cooling step to a temperature of 40 ° C follows, unloading the products from the autoclave and placing them in transport packaging.