RU2691583C1 - Method for production of sweet yeast-leavened dough - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. In the method for production of sweet yeast-leavened dough with preliminary production of sponge dough from prime grade wheat flour, water, yeast and sugar, its fermentation. Then one performs production of dough by way of mixing sponge dough, vanillin, margarine, whole grain wheat flour and bean flour preliminarily swollen in water for 3 hours with water ratio of 1:1. Dough is prepared at the following ratio of initial components, wt%: sugar sand 0.4, margarine 34, vanillin 0.8, bakery yeast 2.0, whole wheat flour 16.8, bean flour 16.8, prime grade wheat flour 3.4, water 25.8. Bean flour may be represented by "Omichka" selection bean.

EFFECT: invention allows to enhance food value of the products and impart dietary and preventive properties to them.

1 cl, 2 tbl, 2 ex

Description

The invention relates to the production technology of flour confectionery.

Known composition of biscuit cookies "Biysk", containing wheat flour, water and margarine, egg powder and baker's yeast (patent No. RU 2428036, IPC A21D 13/08, publ. 10.09.2011, bull. No. 25).

The disadvantage of this composition is not a high nutritional value, namely, a low content of proteins, vitamins, dietary fiber and a high content of easily digestible carbohydrates.

The problem solved by the invention is the development of a recipe for rich yeast dough of high nutritional value and expansion of the range of products baked from it.

An object of the invention is to improve the nutritional value of sweet yeast dough, ensuring the safety of products made from it without deterioration by replacing wheat flour in the recipe with whole grain wheat flour and bean flour of the selection variety Omichka or flour of unclassified beans in a 1: 1 ratio.

The problem posed in the invention is solved in a method for the production of yeast dough, which includes the preliminary preparation of the dough from high-grade wheat flour, water, yeast, sugar, flour from the Omichka bean passes the preliminary swelling for 3 hours at a water ratio of 1: 1, which ensures swelling of dry gels of bean flour, safety of water-soluble vitamins and good quality of baked products. The use of such a technique in the technology completely eliminates the possibility of poisoning with glycosides and lectins - toxic substances contained in beans. This is followed by kneading the dough in a kneader for 4-6 minutes. The use of whole-grain wheat flour and flour from beans of the new breeding variety Omichka increases the nutritional value of the product in comparison with wheat flour of the highest grade. In addition, instead of a new selection of Omichka beans, it is possible to add commercial beans to the dough.

The use of whole grain wheat flour and flour from commodity beans increases the nutritional value of the product in comparison with the premium grade wheat flour.

The difference from the prototype is that in the recipe wheat flour is used only for kneading dough, and all the remaining amount of flour is replaced with whole-grain wheat flour and flour from the new selection of Omichka beans and flour from commercial bean, paragraph 2 , characterized by increased nutritional value in the proportion of 1: 1.

The use of the proposed method for the production of yeast dough from dough from whole-grain wheat and bean flour allows to increase the content of proteins, dietary fibers, mineral substances in the products, to give the products dietary and prophylactic properties due to the presence of biologically active substances.

The used beans of the Omichka variety are most preferable for the production of flour used to enrich flour confectionery products, since, according to the results of the studies, Omichka beans contain 18 amino acids, 8 of which are indispensable for the human body, the results are presented in Table 1.

In addition, Omichka beans after swelling in the course of heat treatment no longer absorb moisture than its good baking properties are justified.

The use of whole grain wheat flour significantly increases the nutritional value. The comparative characteristics of whole grain wheat and wheat flour of the highest grade are presented in Table 2.

Whole-grain wheat flour has a lower glycemic index, lower calorie, while whole-grain wheat flour exceeds the highest grade wheat flour in the content of vitamins, proteins and dietary fiber.

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

Example 1

The opara is mixed from 0.24 kg of baker's yeast, 1 l of water, 0.05 kg of sugar and 0.4 kg of high-grade wheat flour, the opara is aged for 45-30 min., 2.0 kg of flour from Omichka haricot swells in water for 3 hours at a water ratio of 1: 1, then all the components are transferred to the bowl of the kneading machine, add 2.0 kg of whole grain wheat flour, 4.0 kg of margarine, 0.05 kg of vanillin and knead the yeast pastry for 4-6 min After that, the resulting dough is used for baking flour confectionery.

Example 2

The opara is mixed from 0.24 kg of baker's yeast, 1 l of water, 0.05 kg of sugar, and 0.4 kg of premium wheat flour, the opara is aged for 45-30 minutes, 2.0 kg of flour from unbranded beans swells in water for 3 hours at a water ratio of 1: 1, then all the components are transferred to the bowl of the kneading machine, add 2.0 kg of whole grain wheat flour, 4.0 kg of margarine, 0.05 kg of vanillin and knead the baking yeast dough for 4-6 minutes. After that, the resulting dough is used for baking flour confectionery.

Claims (3)

1. Method for the production of yeast dough, characterized by the fact that they first obtain a brew from wheat flour of the highest grade, water, yeast, sugar, ferment it, then get the dough by mixing brew, vanilla, margarine, whole wheat flour and bean flour, pre-held swelling in water for 3 hours at a water ratio of 1: 1, while the dough is prepared in the following ratio of initial components, wt.%: Granulated sugar 0.4 Margarine 34 Vanillin 0.8 Baker's yeast 2.0 Wheat Flour Flour 16.8 Bean flour 16.8 Wheat flour top grade 3.4 Water 25.8 2. Method for the production of yeast dough according to claim 1, characterized in that flour from a selection of beans "Omichka" is used as bean flour.