RU2712513C1 - Method for production of frozen high-readiness bun cake with long shelf life - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the production of bakery products. Disclosed is a method for production of frozen bun cake, comprising preparation of brew, brewing, baking dough kneading, dough fermentation, its molding into paper forms, proofing, baking until ready, cooling, packing into polypropylene packages, shock freezing at -30 °C and storage at -18 °C with possibility of subsequent defrostation, wherein during dough kneading one introduces a complex additive of a mixture of ascorbic acid, gum arabic and soda, which is preliminarily mixed with flour.

EFFECT: invention enables to obtain a pie with fine thin-walled porosity, increase specific volume and storage life of articles at -18 °C to 90 days.

1 cl, 1 tbl

Description

The invention relates to the field of food industry. The preparation of pastry involves the following stages: preparation of dough, fermentation, kneading dough with dough, a mixture of a complex additive of ascorbic acid, gum arabic, soda, adding the remaining parts of baked wheat flour, pressed baker's yeast, granulated sugar, eggs, dried milk, margarine, water fermentation of dough, molding, proofing, baking to a high degree of readiness, cooling, packaging, shock freezing -30 ° C, storage at -18 ° C. Adding a mixture of complex additives from ascorbic acid, gum arabic, soda in different percentages allows you to significantly change the structure of the crumb, to obtain a uniform and fine porosity. In order to extend the freshness of the pastry cake and extend the shelf life, the dough pieces are formed into paper molds and, after proofing, baked to a high degree of readiness (100%). The invention allows for storage of -18 ° C to ensure the preservation of quality characteristics for 90 days.

The invention relates to the food industry, in particular, to the baking industry, and can be used to improve the technology of frozen bakery semi-finished products and preserve quality characteristics when stored in frozen form.

The regulation of the technological process for the production of bakery products can be achieved through the use of frozen semi-finished products. There is no big difference between frozen semi-finished products baked at the factory and finished products. With proper observance of the technological process, frozen products of the product are obtained more crispy in comparison with bakery products produced in the classical way. The use of quick-frozen products is convenient for the consumer and the manufacturer. Frozen foods take less time and labor to prepare it. For the manufacturer, there is no need to expand the staff when mixing tests. When using frozen bread semi-finished products, there is practically no unsold product; hot and fragrant bread is always present.

A known method for the production of bakery products from frozen semi-finished products, comprising kneading yeast dough from wheat flour, baking yeast, salt, water, a baking improver for the structure of frozen semi-finished products, fermenting the dough, subsequent molding of small pieces, proofing, shock freezing of semi-finished products at a temperature of -35 ° C the temperature inside the products is -18 ° С, the subsequent packaging of frozen semi-finished products and storage at -18 ° С, their further thawing and baking of finished products. (Irex: the world of bakery.

Practical recommendations on the technology of baking production (Section 2.7. Technology of freezing. Half-baking) ed. Irex LLC (www.twipx.com).

The disadvantage of this method is packaging after defrosting, the multicomponent composition of the additive, the presence of chemicals (calcium acetate, calcium phosphate trisubstituted), which can adversely affect human health.

The closest in technical essence is the method of production of bakery products from frozen semi-finished products.

The method includes kneading yeast dough from wheat flour, baker's yeast, salt, water, fermenting dough, subsequent molding of small pieces, proofing and shock freezing of semi-finished products at a temperature of -35 ° C to a temperature inside of products of -18 ° C, subsequent packaging and storage of frozen semi-finished products at -18 ° С, their further thawing to a temperature inside the products +10 - + 20 ° С and baking of finished products. As the structure-forming agent of the yeast dough and the stabilizer of the structure of frozen semi-finished products, Jerusalem artichoke flour is used, which is introduced when mixing the dough in an amount of 5-20% of the total mass of flour. The invention improves the structure of frozen dough, improves the stability of the structure, quality and nutritional value of the finished pie (www.findpatent.ru/patent/247/2479208.html Patent authors: Ermosh Larisa Georgievna (RU), Berezovikova Irina Pavlovna (RU).

The disadvantage of this method is the absence of a high degree of readiness phase, shelf life of 60 days, there is no specific data on the increased nutritional value as a result of adding Jerusalem artichoke flour to bakery products. As a rule, without the addition of a baking improver or ascorbic acid, frozen semi-finished products have a low volume after 60 days. This method of cooking bread is taken as a prototype.

Unlike the known, the claimed method ensures the preservation of freshness and quality characteristics for 90 days, without the use of preservatives.

An increase in the shelf life of a frozen butter cake with a high degree of readiness for long-term storage and high quality characteristics is ensured by the use of a complex additive mixture and the use of shock freezing.

The goal is solved by the fact that in the production of frozen butter cakes, the Take bake technology is provided - freezing of finished products. The pastry is kneaded using a mixture of a complex additive consisting of gum arabic, soda, ascorbic acid.

Gum arabic retains moisture during storage and freezing of products. Gum arabic is used in the bakery industry because of its water-holding ability.

Ascorbic acid is used as a safe oxidizing agent for varietal wheat flour. Ascorbic acid strengthens the gluten of flour. The effect of adding ascorbic acid to the wheat dough is manifested immediately - the test becomes stronger, more elastic, the spreadability decreases, and the gas-holding ability increases. Currently, ascorbic acid is included in many baking improvers designed to strengthen the gluten frame, ensure the gas-holding ability of the dough, increase the shape stability of the workpieces and the volume of finished products. If a sample of gluten, washed from flour, is stretched over the ruler within 13-22 cm, it is enough to add 5 g of ascorbic acid to the dough per 100 kg of flour. Ascorbic acid is the most common bread improver.

Drinking soda is included in the recipe not just yeast, but rather rich yeast dough containing a large amount of fat (margarine, oil, sour cream, etc.). In this test, soda performs the function of a very effective emulsifier, allowing you to combine insoluble components in each other (fats and water) into a single stable system. Thanks to the emulsifying effect, it is possible to obtain an unusually lush and uniform structure of the dough. The crumb of products from this test is more finely porous and tender.

The second interesting “soda effect” is the direct effect of this substance on the gluten of flour. Under the influence of soda, wheat gluten becomes weaker and more tensile.

The method is as follows preparing a dough cold method:

50 kg of wheat flour 6.0 kg of vegetable oil, 2 kg of pressed yeast, 0.25 kg of edible salt, 31 kg of water with a temperature of 25 ° C. Opara wanders for 12 hours.

A mixture is being prepared from a complex additive consisting of gum arabic, soda, ascorbic acid.

The dough is kneaded on a dough: a complex additive is pre-mixed with flour, 94.25 kg dough is added, 50 kg of the remaining premium wheat flour, 7 kg of pressed yeast, 23 kg of sand sugar, 0.25 kg of salt, 10 kg of melange, 25 kg of margarine , 4 kg of milk powder. Water 7 liters with a temperature of 30 ° C. The dough wanders 60 minutes to an acidity of 3 ° C, the humidity of the dough is 35%. The dough is molded into paper molds weighing 350 g, proofing is carried out for 120 minutes, baking in the oven at a temperature of 190 ° C for 25 minutes. After baking, the pies are cooled at room temperature for 180 minutes, then frozen for 90 minutes in a chamber of shock freezing at 30 ° C and stored in a refrigerator at -18.3 ° C for 90 days.

Before use, frozen buttercakes of high degree of readiness are defrosted at room temperature for 120 minutes. When stored for 90 days, ready-made defrosted pies retain all their quality characteristics, have fine uniform porosity, sweet taste and aroma of high-prescription pies

The invention can be presented as follows:

Option 1

The dough of the prototype is kneaded in an unpaired way: 25 g of yeast, 12 g of salt, 31 g of Jerusalem artichoke flour are diluted in warm water, 590 g of wheat flour is gradually introduced and the dough is kneaded. Fermentation of the dough is carried out at a temperature of 25 ° C for 105 minutes, with one dipping after 60 minutes. After that, dough is cut into buns weighing 72 g, proofing of dough pieces for 20 minutes, shock freezing of semi-finished products at (-35 ° С), packaging and storage of semi-finished products for 30 days at a temperature (-18 ° С).

Before baking, frozen semi-finished products are thawed to a temperature of + 20 ° C inside the products, and then baked for 15 minutes.

Finished products baked from frozen semi-finished products after 30 days of storage have the correct round shape, a crust of saturated golden color, no cracks, baked, elastic crumb, gray-brown hue, pleasant sweetish taste and aroma of Jerusalem artichoke.

Option 2

Knead the dough and dough in the above way. When mixing the dough, a mixture of a complex additive in an amount of 210 g is used, consisting of 5 g of gum arabic, 200 g of drinking soda, 5 g of ascorbic acid, the additive is pre-mixed with flour and added to the dough.

Option 3

Knead the dough and dough in the above way. When mixing the dough, a mixture of a complex additive in an amount of 315 g g consisting of 8 g of gum arabic, 300 g of drinking soda, 7 g of ascorbic acid is used, the additive is pre-mixed with flour and added to the dough.

Option 4

Knead the dough and dough in the above way. When kneading the dough, a mixture of a complex additive is used in an amount of 420 g g, consisting of 10 g of gum arabic, 400 g of drinking soda, 10 g of ascorbic acid, the additive is pre-mixed with flour and added to the dough.

Claims (1)

Method for the production of frozen butter cake, characterized in that it involves preparing the dough, fermenting the dough, kneading dough on the dough, fermenting the dough, forming it into paper forms, proofing, baking until cooked, cooling, packing in polypropylene bags, shock freezing at -30 ° C and storage at -18 ° C with the possibility of subsequent defrosting, while mixing the dough, a complex additive is introduced from a mixture of ascorbic acid, gum arabic and soda, which is pre-mixed with flour.