RU2653878C1 - Method for production of bakery products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to baking industry. Proposed method involves preparation of fermentation agents, kneading dough from flour, water, salt and table margarine, introducing vegetable puree into dough, fermenting dough, cutting it, proofing dough pieces and baking. At the kneading stage, vegetable puree consisting of raw celery root, finely chopped raw chicken liver, dried basil is introduced into dough. Dough has the following ratio of components, parts by weight: top-grade breadwheat flour 100, dried baker’s yeast 1.0, table margarine 8.0, table salt 1.5, dried basil 0.02, raw celery root puree 10.0, raw chicken liver 10.0, drinking water as needed.

EFFECT: invention allows to increase the nutritional and biological value of the finished product and to reduce the shrinkage of bread during its storage.

1 cl, 2 tbl, 2 ex

Description

The invention relates to the food industry, namely to baking production, and can be used for the production of bakery products of high nutritional and biological value.

A known method for the production of bread, including mixing flour, yeast, water and pre-ground vegetables, the vegetables are cooked before being ready to mix with the components of the dough, and their grinding is carried out to a particle size of 80-200 microns and introduced into the dough in an amount of 0.12 - 0.5% by weight of flour per absolutely dry substance (AC RU No. 997641, 1983).

The disadvantage is that in this method the introduction of boiled vegetable puree from carrots, cabbage or table beets is intended only to strengthen the gluten of the dough, which determines its narrow application. In addition, at the indicated dosage ranges of vegetable puree in the dough, 0.12-0.5% dry matter, the beneficial properties of vegetables are not fully used, and exceeding the dose above 0.5% leads to a decrease in the specific volume of finished products, those. to the deterioration of their rheological qualities.

The closest in essence is a method for the production of bakery products, including the preparation of fermentation agents, kneading dough from flour, water, salt, introducing vegetable puree in an amount of 15-30% of the total mass of flour, fermenting, cutting, proofing dough pieces and baking, in As a vegetable puree, sugar beet puree is introduced into the dough (RF patent No. 2220576, 2004).

The disadvantage of this method is the cost of the process, the use of hydrogenated vegetable fats in the formulation and the reduction in nutritional value due to the introduction of a large amount of dietary fiber.

The technical task is to create a method for producing bakery products of increased nutritional and biological value by using raw spicy vegetable raw materials and secondary food raw materials of animal origin.

The technical result of the invention is to increase the quality indicators of bakery products by using primary and secondary food raw materials with a high content of minor biologically active substances, reducing the drying of bread crumb.

It is achieved by the fact that in the known method, including the preparation of fermentation agents, kneading dough from flour, water, salt, table margarine, adding vegetable puree, fermenting, cutting, proofing dough pieces and baking, vegetable puree is introduced into the dough at the kneading stage, in which uses raw celery root, finely chopped raw chicken liver, dried basil greens in the following ratio, weight. hours:

Baking wheat flour one hundred top grade Dried baker's yeast 1,0 Table margarine 8.0 Edible salt 1,5 Dried Basil Greens 0.02 Raw Celery Root Puree 10.0 Raw Chicken Liver 10.0 Drinking water by calculation

The advantage of spicy vegetables, basil and chicken liver is the complexity of their chemical composition and, as a result, the ability to use them to comprehensively enrich bakery products with vitamins, proteins, minerals, and dietary fiber.

Celery roots contain vitamins “C”, groups “B”, “K”, “E”, “PP”, carotene. Celery has more than 6 organic acids, including coffee, sedan, oxalic, acetic, and chlorogenic. Strong antimicrobial properties of celery give sedanolide, sedan, chlorogenic, caffeic acid. It contains essential oil (up to 0.1%), mucus, furocoumarins, asparagine, mannitol, choline, flavonoids. Of the macronutrients, potassium accounts for 430 mg /%, phosphorus and calcium, respectively, 77 and 72 mg /%. Of the trace elements, iron, manganese, and zinc are included in the composition (see Petrushevsky VV Biologically Active Substances of Food Products. Handbook. - K .: Urozhai, 1992. - 192 p.).

Dried basil greens has a spicy aroma, cooling taste. Leaves contain up to 44 mg% vitamin C, 3-8.7 carotene, up to 150 mg% rutin, 015-0.6% essential oil.

Chicken liver proteins are represented by globulins and albumin, a significant amount of iron-containing proteins is noted. It contains thiamine, pantothenic acid, choline, folic acid, ascorbic acid, retinol, tocopherol.

In general, the use of raw celery root puree, dried and raw chicken liver basil in a bakery product will allow not only to regulate the technological process, to adjust the properties of the main and additional raw materials, but also to promote the observance of rational food consumption standards that meet modern requirements of the healthy eating concept.

The method is as follows.

The celery root is washed, peeled, re-washed, ground to a particle size of 30-50 mm, and then finely ground in a chopper at first speed for 5 minutes until a homogeneous mass is obtained from dirty white to light yellow, depending on the initial color of the raw material and its type to a particle size of 80 to 200 microns. Raw chicken liver is immediately finely chopped in a chopper at first speed for 5 minutes until a homogeneous mass of cherry-brown color is obtained.

The preparation of raw materials for production is carried out according to technological instructions for the production of bread and bakery products (see. Collection of technological instructions for the production of bakery products. - M.: Price List, 1989. - 493 p.).

The dough is prepared from premium flour in a gouging manner. All bulk components: yeast in an amount of 1 kg, salt - 1.5 kg, dried basil greens - 0.02 kg, put into a bowl and mixed for 1 min in a dry state for uniform distribution of components. Then drinking water is mixed, for kneading it is taken with a temperature of 28-32 ° C, providing a test temperature of 30 ° C, table margarine 8.0 kg, raw celery puree 10 kg and 10 kg of finely chopped raw chicken liver (per 100 kg of flour ), pour into a bowl and knead the dough at two speeds: 8 minutes (120 rpm) and 2 minutes (175 rpm). Raw vegetables puree and liver are introduced at the kneading stage.

The resulting dough is put on fermentation for 110-120 minutes with an intermediate warming after 50-55 minutes. Then the dough is divided into dough dividers weighing 60 g, the dough pieces are placed in proofers at a temperature of 33-36 ° C and a relative humidity of 75-80% for 50-60 minutes. Baking products is carried out in a humidified baking chamber at a temperature of 190-200 ° C for 15-20 minutes.

An example of the method

The method is carried out according to the proposed technology, puree is introduced from the raw celery root puree in the following ratio of components, weight. hours:

Baking wheat flour one hundred top grade Dried baker's yeast 1,0 Table margarine 8.0 Edible salt 1,5 Dried Basil Greens 0.02 Raw Celery Root Puree 20,0 Raw Chicken Liver 10.0 Drinking water by calculation

Example 2 of the method

The method is carried out according to the proposed technology, mashed potatoes from raw table carrots are introduced as mashed potatoes in the following ratio of components, weight. hours:

Baking wheat flour one hundred top grade Dried baker's yeast 1,0 Table margarine 8.0 Edible salt 1,5 Dried Basil Greens 0.02 Raw table carrot puree 10.0 Raw Chicken Liver 10.0 Drinking water by calculation

Evaluation of the quality of finished products was carried out by expert evaluation after they have completely cooled according to physicochemical and organoleptic indicators: taste and smell of bread, color and condition of the crusts, color and structure of the crumb.

An organoleptic analysis revealed that the control sample (prototype) was characterized as follows: the shape and condition of the surface is slightly vague and medium-convex, without cracks and blasts. The crumb is less elastic, after light pressure, the crumb restored its original shape quite well, but the recovery time was spent somewhat more than on the experimental samples. The color of the crumb is dirty yellow. The smell and taste inherent in this type of bakery products, not expressed. Fine porosity.

Bread obtained by the claimed method, differed from the prototype by a higher level of organoleptic characteristics, average uniform porosity (table. 1).

Table 1 shows that, according to organoleptic quality indicators, the introduction of raw celery puree and finely ground raw chicken liver, dried basil greens in the dough recipe has a positive effect on the quality of bakery products and the resulting samples were classified as excellent.

Physico-chemical quality indicators of bakery products (crumb moisture, crumb acidity) were determined by laboratory methods.

For a more complete characterization of the quality of the bread, additional indicators were determined: form-holding ability, puff and shrinkage.

Assessment of the quality of bread by physico-chemical indicators is presented in table 2.

The table shows that with the composition of the recipe puree from raw celery root, raw chicken liver and dried green basil, there is an increase in the specific volume of bread by 11% and 5% and, accordingly, volume output by 7.4%, 5%, respectively, compared to the control sample .

The reason for this is the content in the chemical composition of raw celery root puree of mineral elements, carbohydrates, mono- and disaccharides that intensify the process of yeast fermentation.

This also explains the increase, with an increase in the content of the herbal supplement, in the form-holding ability as compared to the control sample.

In addition, with the addition of puree from raw celery root and raw chicken liver, bakery products are less baked, the “puff” indicator decreases by 27.3%, 30.3%, respectively, when stored, the bread dries less and the “shrink” indicator decreases by 36, 8% and 44.7%, respectively, compared with the control sample

To reduce the amount of baking, a rational mode of baking products is maintained, sufficient moistening of the workpieces at the beginning of baking, and spraying of the products before leaving the oven are provided (the last operation reduces the baking by 0.5%). To reduce shrinkage, it is necessary to quickly cool hot products and store them in closed chambers, containers or packaged.

An analysis of the data showed that adding mashed potatoes from celery root or table carrots, chicken liver and dried green basil to the dough positively affects the quality of raw materials and consumer properties of the finished product.

The proposed method allows to improve the quality and expand the range of bakery products by improving the organoleptic and physico-chemical characteristics of finished products, to give increased nutritional value.

Claims (2)

A method for the production of bakery products, including the preparation of fermentation agents, kneading dough from flour, water, salt, table margarine, adding vegetable puree, fermenting, cutting, proofing dough pieces and baking, characterized in that vegetable puree is introduced into the dough which uses raw celery root, finely ground raw chicken liver, dried basil greens in the following ratio, weight. hours: Baking wheat flour one hundred top grade Dried baker's yeast 1,0 Table margarine 8.0 Edible salt 1,5 Dried Basil Greens 0.02 Raw Celery Root Puree 10.0 Raw Chicken Liver 10.0 Drinking water by calculation