RU2728470C1 - Bakery products production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method comprises preparation of dough by mixing recipe components and extruded, unsealed vegetable marrows or pumpkin, dough fermentation, handling, proofing and baking of dough pieces. Extruded vegetable marrow or pumpkin seeds with moisture content of 40–48 % in a mixture with wheat grains with moisture content of 13–15 % at ratio of 1:2 are obtained by treatment in an extruder equipped with two in-series vacuum chambers – preliminary and final dewatering. In the preliminary dehydration chamber, low pressure (vacuum) is created 0.02–0.03 MPa, and in the final dehydration chamber – 0.05–0.06 MPa. Temperature of the extrudate at the spinneret outlet is maintained at 120–130 °C. Content of moisture in the extruded product is controlled by vacuum in the chambers of preliminary and final dehydration and air supply in them at level of 8–10 %. Extruded mixture of seeds of vegetable marrow or pumpkin and wheat grains are added in amount of 5–7 % to mass of prime grade wheat or first grade wheat flour or their mixture.

EFFECT: invention allows to produce bakery products with enriched composition with preservation of high quality and consumer properties and to use for production of these products marrows or pumpkin seeds with high moisture content.

1 cl, 1 tbl

Description

The invention relates to the food industry, in particular to the production of bakery and flour confectionery products of increased nutritional and biological value, intended for functional nutrition.

A known method of preparing bakery products, including the preparation of dough by mixing the components provided by the recipe and extruded pumpkin seeds, fermentation of the dough, its cutting, proofing and baking of dough pieces.

Extruded pumpkin seeds are obtained by processing in an extruder fresh unpeeled pumpkin seeds with a moisture content of 16-20% for 10-15 seconds at a temperature of 130-140 ° C, followed by exposure of the raw material leaving the extruder die to a reduced pressure of 0.06-0 , 07 MPa. The moisture content in the extruded product is controlled by the amount of vacuum at the exit from the die of the extruder matrix at a level of not more than 9%.

Extruded pumpkin seeds should be added to the dough in the amount of 3-5% by weight of flour. At the exit from the die, the extrudate can be cut into particles with a size of 1.0-1.5 mm by a cutting device included in the extruder. In addition to unrefined seeds in a shell, pumpkin seeds of gymnosperms can be extruded separately or mixed with seeds in a shell [1].

The main disadvantage of this method for preparing bakery products, namely, increased labor intensity and pronounced oily taste of the resulting product, is associated with the production of pumpkin seed extrudate.

A known method for the production of bakery products, taken as a prototype and providing for the preparation of dough by mixing the components provided by the recipe and extruded pumpkin seeds, fermentation of the dough, its cutting, proofing and baking of dough pieces. Extruded pumpkin seeds are obtained by processing in an extruder a mixture of fresh unpeeled pumpkin seeds with a moisture content of 32-36% and wheat seeds with a moisture content of 13-15% in a ratio of 1: 4 for 10-15 s at a temperature of 100-105 ° C, followed by exposure to the raw material leaving the die of the extruder with reduced pressure equal to 0.07-0.08 MPa. The moisture content in the extruded product is controlled by the amount of vacuum at the exit from the die of the extruder matrix at a level of not more than 8%.

An extruded mixture of pumpkin and wheat seeds should be added to the dough in an amount of 14-16% of the mass of premium or first grade flour or their mixture in any ratio.

The invention makes it possible to obtain bakery products with an enriched composition while maintaining high quality, consumer properties and to reduce the labor intensity of production by reducing the time required to obtain an extrudate [2].

The disadvantage of the prototype is the complexity of extruding pumpkin seeds with high humidity, as well as seeds of other plants belonging to the pumpkin family.

Another disadvantage of the prototype is the high content of the extrudate introduced into the kneaded dough - 14-16%. This is explained by the fact that in the resulting extrudate there is a relatively large amount of wheat grain, which is added in such an amount to reduce the moisture content of the extruded mixture. In other words, according to the prototype, the mixture is subjected to extrusion with a moisture content of 14.8-19.2%. A decrease in the content of wheat grain, for example, to a ratio of 1: 2 (with the same parameters of the extrusion process) will lead to an increase in the water content in the extruded mixture to 19.3-22%.

The experience of using extuders with a thermal vacuum effect and having one vacuum chamber shows that in one working process in such a machine the processed mixture can reduce its moisture content by about 50%.

Thus, an increase in the moisture content of pumpkin seeds and / or an increase in their content in the extruded mixture will not provide an acceptable moisture content of the extruded raw material and the finished extrudate, and at some ratios of these parameters does not allow extruding the mixture (according to the prototype) due to its high moisture content (24 % and more).

Pumpkin seeds can have increased moisture for various reasons: variety, ripening conditions, stage of maturity, etc. Under certain conditions, this parameter can reach 40-45%.

It should be noted that the seeds of some plants from the pumpkin family, for example, squash can completely replace pumpkin seeds, both in the prototype and in the present invention.

Known technology for extrudate production of a mixture of zucchini seeds and wheat grains.

A mixture of fresh unpeeled marrow seeds with a moisture content of 36-38% and wheat seeds with a moisture content of 14-15% in a ratio of 1: 4-1: 3 is processed using an extruder equipped with a vacuum chamber.

At the exit from the die of the extruder matrix, the raw material has a temperature of 100-110 ° C and enters the vacuum chamber, in which a reduced pressure (vacuum) is maintained, equal to 0.07-0.08 MPa. The moisture content in the extruded product is controlled by the air pressure in the vacuum chamber of the extruder at a level of no more than 8-10%. At the exit from the die, the extrudate can be cut into particles up to 1 mm in size by a cutting device included in the extruder [3].

Zucchini belongs to the pumpkin family and in most of its properties is close to the hard-bore pumpkin variety. Compared to other plants in this family, it is the most cold-resistant crop that can withstand fairly large temperature drops. Zucchini is a culture of a short growing season. Low demand for heat makes it possible to get a high yield of zucchini in most of Russia.

Among the economically useful properties of zucchini, a very important feature of this vegetable plant, associated with its agrotechnological properties, should be noted. Unlike pumpkin, which is usually harvested at the stage of biological maturity, squash is eaten throughout almost its entire period of growth and development.

In technologies for the preparation of dietary dishes and salting, zucchini is used in the form of green leaves of 8-10 days of age 15-20 cm long. Such fruits contain 2.5-2.8% of sugars; 5.5-8.0% dry matter; 35.2-38.5 mg of vitamin C per 100 g of wet weight and have a high taste.

For stuffing, the fruits of the squash are cut when their ovary reaches a length of 20-25 cm. During this period of growth and development of the plant, the fruits are removed regularly, preventing their overgrowth, which sharply slows down the formation of subsequent ovaries. In later periods of development of zucchini (biological maturity), their pulp loses its juiciness and tenderness, becomes firm. Jam, jam, marmalade are prepared from such fruits with simultaneous harvesting of seeds. Thus, in terms of economically useful characteristics, zucchini in most climatic zones of Russia is a serious competitor to pumpkin. If we add to this the fact that zucchini, in comparison with pumpkin, are less demanding on the quality of the soil and are more early ripening, we can reasonably note the relevance of using their seeds in food technologies.

From the point of view of extrusion, zucchini seeds have a significant technological disadvantage - in most cases, when the flesh of the zucchini is of acceptable quality, the seeds of this plant are not yet fully ripe and are difficult to separate from the seed nest. In this case, it is better to extrude them together with the seed nest, which is an edible pulp with seeds immersed in it. However, the processed raw materials have a high humidity - 45-48% and it is impossible to extrude it by known methods.

The purpose of the invention is the production of bakery products with the addition of an extrudate obtained from a mixture of marrow or pumpkin seeds with high moisture content and wheat grain, and providing high quality products while reducing the dosage of the extrudate introduced into the dough.

To solve this goal in the proposed method for the production of bakery products, the preparation of dough is carried out by mixing the components provided for by the recipe and extruded, not peeled from the seeds of squash or pumpkin, after which the technological operations of fermentation of the dough, its cutting, proofing, as well as baking of dough pieces are carried out.

Extrusion processing of zucchini or pumpkin seeds with a moisture content of 40-48% in a mixture with wheat with a moisture content of 13-15% in a 1: 2 ratio is carried out in an extruder equipped with two successive vacuum chambers - preliminary and final dehydration, and a reduced pressure is created in the preliminary dehydration chamber ( vacuum) 0.02-0.03 MPa, and in the final dehydration chamber - 0.05-0.06 MPa, and the temperature of the extrudate at the outlet of the die is maintained at 120-130 ° C, while the moisture content in the extruded product is controlled the magnitude of the vacuum in the chambers of preliminary and final dehydration and air supply to them at the level of 8-10%.

An extruded mixture of zucchini or pumpkin seeds and wheat grains is added in an amount of 5-7% to the mass of premium or first grade wheat flour or a mixture thereof in any ratio.

The implementation of the proposed extrusion process can be carried out using an extruder that includes a feed hopper, a housing, a screw, a die die, a cutting device, two vacuum chambers equipped with a system for removing and condensing moisture and two sluice gates.

In this case, the extrudate is subjected to preliminary dehydration in the first vacuum chamber, and final dehydration in the second.

The system for removing and condensing moisture from the chambers consists of a vacuum pump, a vacuum cylinder, a vacuum regulator and a vacuum meter.

The vacuum chamber for preliminary dehydration is located coaxially with the extruder body and is connected to the vacuum cylinder by a pipeline. An air valve is provided to let air in the chamber.

The final dewatering vacuum chamber is located in series with the preliminary dewatering chamber and is limited on both sides by two sluice gates. This chamber is connected to the system of removal and condensation of moisture by a corresponding pipeline. An air valve is used to let air into the chamber.

The sluice gates ensure the movement of the extrudate from the preliminary dewatering chamber to the final dewatering chamber and then from the final dewatering chamber - outside the extruder without depressurizing the vacuum chambers.

The airlock is a cylindrical body and a multi-blade (4-12 pcs.) Impeller (rotor) rotating in it on ball bearings.

To create reduced pressure (pressure below atmospheric) in vacuum cylinders and, accordingly, in vacuum chambers, two vacuum pumps are provided in the extruder.

Vacuum regulators are required to regulate and maintain a given pressure in vacuum cylinders. To control the pressure in the vacuum cylinders of the extruder, vacuum meters are used.

The technological process of extruding a mixture of squash or pumpkin seeds with wheat grain is carried out as follows. The processed raw material enters the loading chamber of the extruder and, captured by its screw, sequentially passes through the pressing and dosing zones, heating to a temperature of 120-130 ° C, and then is removed through the die die into the vacuum chamber for preliminary dehydration. At the exit from the die, the extrudate is cut into particles up to 1 mm in size by a cutting device included in the extruder.

Getting from the high-pressure area (in the internal path of the extruder) to the low-pressure zone, the raw material undergoes a decompression explosion, which is the process of instantaneous transition of water in the raw material into steam. In this case, a pressure (vacuum) of 0.02-0.03 MPa is maintained in the vacuum chamber for preliminary dehydration.

In the process of evaporation of liquid from the surface of the extrudate, its temperature decreases by about 30 ° C, and the moisture content is about two times lower.

The resulting hot steam with a temperature of 120-130 ° C is transported by a vacuum pump to a vacuum cylinder, where part of it condenses and flows in the form of a liquid to its lower part. The rest of the steam is removed to the atmosphere by a vacuum pump (rotary pump) or absorbed by the working fluid (liquid ring pump).

In order to intensify the removal of wet steam from the surface of the extrudate, a small volume of air is supplied to the preliminary dewatering chamber using an air valve. Introducing air into the pre-dehydration chamber slightly increases the pressure in it and allows, within certain limits, to regulate the amount of liquid taken from the extrudate. In this case, air inflow intensifies the process of removing wet steam from the surface of the extrudate and its further movement into the vacuum cylinder.

By means of the airlock, the pre-dewatered extrudate is transferred to the final dewatering chamber of the extruder. This chamber maintains a lower operating pressure than the pre-dewatering chamber. The value of this pressure (vacuum) should ensure the boiling of the remaining liquid in the product after processing it in the preliminary dehydration chamber and is 0.05-0.06 MPa.

The moisture content in the extruded product is controlled by changing the vacuum value in the preliminary and final dehydration chambers by means of vacuum regulators, as well as by the amount of air inflow in these chambers by means of air valves.

The finished product is discharged outside the extruder by means of a sluice gate.

Extrusion treatment of a mixture of pumpkin or zucchini seeds and wheat grain and the effect of reduced pressure at the extrudate outlet from the die causes biochemical changes that contribute to a decrease in the content of native starch and an increase in the amount of water-soluble carbohydrates.

It is optimal to use crushed extrudate of a mixture of pumpkin seeds or zucchini and wheat grain in an amount of 5-7% to the mass of premium or first grade flour or their mixture in any ratio, which contributes to the intensification of alcoholic fermentation and an increase in the nutritional value of baked goods by increasing the content and quality lipids in the extrudate.

The use of an extrudate of a mixture of pumpkin seeds or zucchini and wheat grain in an amount of less than 5% to the mass of premium or first grade flour or their mixture in any ratio increases the nutritional value of bakery products, but leads to a slight improvement in organoleptic and physicochemical indicators, such as the structure of porosity , specific volume.

The use of an extrudate of a mixture of pumpkin seeds or zucchini and wheat grain in an amount of more than 7% to the mass of premium or first grade wheat flour or their mixture in any ratio increases the nutritional value of bakery products, but leads to a deterioration in the appearance of products, reduces organoleptic characteristics, specific volume , porosity and consumer properties of the resulting product.

The proposed method is implemented as follows. A mixture of fresh unpeeled pumpkin or zucchini seeds with a moisture content of 40-48% and wheat seeds with a moisture content of 13-15% in a 1: 2 ratio is processed in an extruder at a temperature of 120-130 ° C.

The extrudate leaving the die of the machine in the preliminary dehydration chamber is exposed to a reduced pressure equal to 0.02-0.03 MPa in order to more intensive "boiling" (swelling) and reaching moisture in it no more than 20%. At the same time, the extrudate is cut into particles with a size of 1 mm using a cutting device included in the extruder.

When it enters the final dewatering chamber, the extrudate is exposed to a reduced pressure of 0.05-0.06 MPa in order to achieve 8-10% moisture in it. The resulting extrudate is mixed with the ingredients included in the recipe for bakery products in an amount of 5-7% by weight of the premium or first grade wheat flour used for kneading or their mixture in any ratio.

An example of a specific implementation of the method.

An extrudate of a mixture of pumpkin or zucchini seeds and wheat grains is obtained. The dough is prepared using a safety method. Knead the dough from wheat flour of the highest grade or first grade or a mixture thereof in any ratio, pressed baker's yeast, salt solution, water, extrudate of a mixture of squash or pumpkin seeds and wheat grain (6% by weight of flour).

The kneaded dough with a moisture content of 44-46% is left to ferment for 160 minutes at a temperature of 32-34 ° C. During fermentation, the dough is kneaded after 50-55 minutes.

The fermented dough is served for cutting, where it is divided into pieces of a given weight and the workpieces are rounded manually or using appropriate machines.

Further, the rounded dough pieces are fed for proofing in a proving cabinet at an air temperature of 35-40 ° C and a relative humidity of 80-85%.

The spaced dough pieces are sent for baking at a temperature of 220-225 ° C. The baking time is 25-30 minutes.

The results of evaluating the quality indicators of bread prepared according to the claimed method and baked according to the prototype are shown in the table.

When 5% of the extrudate of a mixture of pumpkin seeds or zucchini and wheat grain is added to the mass of wheat flour of the first grade, the specific volume of bread differs slightly from the control - by 3.8%, the porosity remains at the control level, the humidity is within the limits established by the standard, the dimensional stability of the sample is at the control level. Using this amount of the extrudate of a mixture of squash or pumpkin seeds and wheat grain improves the nutritional value of the bread.

When using 7% extrudate of a mixture of pumpkin or zucchini seeds and wheat grain to the mass of wheat flour of the first grade, the specific volume of bread increases by 8.1%, the porosity increases by 7.5%, the dimensional stability increases by 8.8%, the moisture content is within, established by the standard. The bread has an attractive appearance, the crumb color is grayish with a yellow tinge, pleasant taste and aroma.

When 10% of the extrudate of a mixture of pumpkin seeds or zucchini and wheat grain is added to the mass of wheat flour of the first grade, the specific volume of bread increases by 9.7% in relation to the control, porosity - by 7.9%, dimensional stability increases by 8.6%, moisture - within the limits established by the standard. The bread had an attractive appearance, the crumb color was light with a grayish-yellow tinge, the taste and aroma were slightly reduced in comparison with the previous sample.

Thus, when using the extrudate of a mixture of zucchini or pumpkin seeds and wheat grains in the amount of 5-7% by weight of the first grade wheat flour, the bread has an attractive appearance, pleasant taste and aroma. Porosity structure: medium, uniform, developed; the crumb of bread is well baked, not moist, not sticky to the touch, with hardly noticeable inclusions of extrudate particles. The crumb color of the finished bread is light and light with a grayish-yellow tint.

Application of the proposed method makes it possible to obtain bakery products with an enriched composition while maintaining high quality, consumer properties and to use for the production of these products the seeds of squash or pumpkin with a high moisture content.

Literature

1. RU 2486753 C2. Published on July 10th, 2013.

2. RU 2592619 C1. Published on July 27th, 2016.

3. Kurochkin, A.A. Substantiation of the technology of extruding zucchini seeds / A.A. Kurochkin, A.N. Kudrina // Innovative technique and technology. - 2019. - No. 1. - S. 5-9.

Claims (2)

1. A method for the production of bakery products, including the preparation of dough by mixing the components provided for by the recipe and extruded pumpkin seeds not peeled from the shell, fermentation of the dough, its cutting, proofing and baking of dough pieces, characterized in that the extrusion processing of zucchini or pumpkin seeds with a moisture content of 40 48% in a mixture with wheat grain with a moisture content of 13-15% in a ratio of 1: 2 is carried out in an extruder equipped with two successive vacuum chambers - preliminary and final dehydration, and a reduced pressure (vacuum) of 0.02-0 is created in the preliminary dehydration chamber, 03 MPa, and in the final dehydration chamber - 0.05-0.06 MPa, and the temperature of the extrudate at the outlet of the die is maintained at 120-130 ° C, while the moisture content in the extruded product is controlled by the vacuum value in the preliminary and final dehydration chambers and air supply to them at the level of 8-10%. 2. A method according to claim 1, characterized in that the extruded mixture of squash or pumpkin seeds and wheat grains is added in an amount of 5-7% to the mass of premium or first grade wheat flour or a mixture thereof.