RU2758494C1 - Method for production of whipped rye bread - Google Patents

Abstract

FIELD: baking industry.

SUBSTANCE: invention relates to the baking industry. The proposed method for the production of whipped rye bread includes kneading dough from rye flour, food salt, drinking water, molding and baking. When kneading the dough, dry milk whey is introduced into it in an amount of 3.5–5.0% by weight of flour, apple juice concentrated in an amount of 3.0% by weight of flour, chicory concentrate in an amount of 3.0-5.0% by weight of flour. Moreover, the dough is kneaded in two stages. At the first stage, the prescription components are intensively mixed in the churning chamber at a rotation speed of the kneading organ of 13.0-17.0 rpm^-1 for 5.0-13.0 minutes until a homogeneous dough structure is formed. At the second stage, compressed air is supplied to the churning chamber and the dough is whipped at a speed of rotation of the kneading organ 22.5-24.0 rpm^-1 for 0.5-1.0 minutes under an excess pressure of 0.4-0.5 MPa. The resulting whipped dough is dosed into metal molds. Baking of dough blanks is carried out at a temperature of 200±2 °C. The dough is prepared with the following content of prescription components, kg per 100 kg of flour: rye flour 100.0, salt 1.5, dry milk whey 3.5-5.0, concentrated apple juice 3.0, chicory concentrate 3.0-5.0, and water according to the calculation based on the humidity of the raw material and the dough with a humidity of 56%.

EFFECT: invention makes it possible to intensify the process, to ensure an increase in the quality and yield of bread, an increase in the nutritional value of rye bread.

1 cl, 1 tbl, 4 ex

Description

The invention relates to the food industry, in particular to bakery production.

The closest in technical essence is a method for the production of tin bread, including the preparation of a dough on liquid sourdough from peeled rye flour, fermentation of the dough for 20-30 minutes at 30 ° C, proofing of blanks at 18 - 22 ° C and a relative humidity of 65 - 70% for 100 - 120 min, hygrothermal processing of the spaced workpieces for 3 min at 100 ° С and baking for 50 min at 220 ° С. The invention allows to improve the quality of finished products, as well as to reduce the cost of dry matter of flour for fermentation (USSR author's certificate No. 1069754, IPC A21D 8/02, A21D 8/06, publ. 30.01.1984. Bull. No. 4).

The disadvantages of this method for the production of tin bread from rye flour are the duration of the dough preparation process due to the time spent on fermentation of the sourdough and dough, final proofing, loss of dry matter during fermentation of semi-finished products (2.0 - 3.7%) and, as a consequence, a low yield of finished products. products, low nutritional value of bread, labor intensity and energy consumption of the technological process.

The closest in technical essence is a method of producing whipped bread from a mixture of rye and wheat flour, including kneading dough from a mixture of rye and wheat flour, table salt, drinking water, molding and baking. Moreover, when kneading the dough, concentrated apple juice is introduced into it, taken in an amount of 3 - 5%, dry milk whey 3 - 5%, fermented rye malt - 5%, drinking water, the dough is kneaded in a churning chamber, the recipe components are mixed in a dough mixer machine at a kneading body rotation frequency of 1.7 - 5.0 r / s ^-1 for 12 minutes, then the kneaded semi-finished product is loaded into molds and placed in the chamber of the whipping machine, compressed air is supplied under a pressure of 0.3-0.35 MPa and the dough is knocked down at a kneading body rotation frequency of 8.3 r / s ^-1 for 60 s, then the knocked down semi-finished product is sent for baking, which is carried out at a temperature of 189 ° C. The dough is prepared at a certain ratio of recipe components. The invention makes it possible to intensify the dough preparation process, reduce production and energy costs, increase the productivity of the bread production process, and improve the quality of products through the use of natural fortifiers (Patent No. 2528492 RF, IPC A21D 8/02, publ. 09/20/2014. Bull. No. 26).

The disadvantages of this method of bread production are the use of a mixture of rye and wheat flour, the laboriousness of the dough preparation process due to the need to load molds with dough into the churning machine and unload the molds from it, allowing the dough to stand in molds before churning, which negatively affects the process of structure formation, and reduced labor productivity.

The technical objective of the invention is to intensify the production of rye bread, reduce the labor intensity and energy intensity of the technological process, increase labor productivity at the enterprise, reduce the cost of products, improve the quality and yield of bread, increase the nutritional value of rye bread, expand the range of bakery products made from rye flour.

The technical objective of the invention is achieved by the fact that in the method for the production of whipped rye bread, including kneading dough from peeled rye flour, food salt, drinking water, molding and baking, it is new that when kneading the dough, dry milk whey is introduced into it in an amount of 3, 5 - 5.0% by weight of flour, apple juice concentrated in an amount of 3.0% by weight of flour, chicory concentrate in an amount of 3.0 - 5.0% by weight of flour, and the dough is kneaded in two stages: at the first stage the recipe components are intensively mixed in the whipping chamber at a kneading body rotation frequency of 13.0 - 17.0 r / s ^-1 for 5.0 - 13.0 minutes until a homogeneous dough structure is formed, at the second stage compressed air is fed into the whipping chamber and churning of the dough is carried out at a rotation frequency of the kneading body of 22.5 - 24.0 r / s ^-1 for 0.5 - 1.0 min under an overpressure of 0.4 - 0.5 MPa, the resulting churned dough is dosed into metal molds, dough pieces were baked they are cooked at a temperature of 200 ± 2 ° С, the dough is prepared with the following content of recipe components, kg per 100 kg of flour:

peeled rye flour - 100.0,

edible salt - 1.5,

dry milk whey - 3.5 - 5.0,

concentrated apple juice - 3.0,

chicory concentrate - 3.0 - 5.0,

water - by calculation, based on the moisture content of the raw materials and the receipt of the dough with a moisture content of 56%.

The technical result consists in intensifying the production process of rye bread, reducing the labor intensity and energy intensity of the technological process, increasing labor productivity at the enterprise, reducing the cost of products, improving the quality and yield of bread, increasing the nutritional value of rye bread, expanding the range of bakery products made from rye flour.

The method of production of whipped rye bread is carried out as follows. The dough is kneaded from peeled rye flour, dry milk whey, edible salt, concentrated apple juice, chicory concentrate and drinking water, and the dough is kneaded in two stages: at the first stage, the recipe components are intensively mixed in a whipping chamber at a kneading body rotation frequency of 13.0 - 17.0 r / s ^-1 for 5.0 - 13.0 minutes until a homogeneous structure of the dough is formed, at the second stage compressed air is fed into the whipping chamber and the dough is churned at a kneading body rotation frequency of 22.5 - 24.0 rev / s ^-1 for 0.5 - 1.0 min under an overpressure of 0.4 - 0.5 MPa, the obtained whipped dough is dosed into metal molds, the dough pieces are baked at a temperature of 200 ± 2 ° C, the dough is prepared at the following content of recipe components, kg per 100 kg of flour:

peeled rye flour - 100.0,

edible salt - 1.5,

dry milk whey - 3.5 - 5.0,

concentrated apple juice - 3.0,

chicory concentrate - 3.0 - 5.0,

water - by calculation, based on the moisture content of the raw materials and the receipt of the dough with a moisture content of 56%.

Classic bread technologies made from rye flour, used in large and medium-sized bakeries, are based on the use of biological rye starter cultures: thick, liquid (with a portion of the flour being brewed and without the use of brewing) or concentrated lactic acid. The use of biological starters makes it possible to obtain high quality products with a loosened elastic crumb and developed porosity, characterized by a pronounced taste and aroma, familiar to consumers. The duration of the technological process for preparing the dough in the production of rye bread is at least 5 hours, and the cycles of selection and renewal of the sourdough must be carried out around the clock at certain time intervals. At present, in connection with the increased demand for rye bread varieties, it is necessary to produce it by accelerated methods, as well as in the conditions of small bakeries and public catering enterprises. At small enterprises with a discrete mode of operation, full-cycle maintenance of a technological process for preparing a dough from rye flour using renewable biological starter cultures presents certain difficulties.

The use of accelerated methods of making dough from rye flour allows enterprises to expand the range of bakery products and work with unstable orders, reduce the bread production process by 2.5 - 3 times compared to the traditional one, facilitate the transition from grade to grade, reduce labor intensity and the need for production areas.

To solve the problem of organizing the production of rye bread in an accelerated way, it is promising to use mechanical loosening of the dough, which makes it possible to exclude the stages of dough fermentation and proofing of dough pieces and, as a result, to reduce the technological process by 4-5 hours, to avoid the consumption of dry substances for fermentation, and to increase the bread yield. , reduce the cost of finished products.

When preparing dough from rye flour in an accelerated way using mechanical loosening, it is necessary to add ingredients that increase the acidity of the dough and reduce its viscosity. Dry milk whey and concentrated apple juice were selected as such components. In addition to the technological function, these components played the role of concentrators. Dry milk whey is a rich source of easily digestible biologically valuable protein, calcium, potassium, B vitamins. Concentrated apple juice contains easily digestible sugars, organic acids, vitamins C, E, H, PP and other B vitamins. To improve the taste and aroma properties and the enrichment of bread with dietary fiber, vitamins and minerals while kneading the dough was made with chicory concentrate, which is a source of inulin, pectin, choline, chicory, chlorogenic, malic, citric and tartaric acids, macro- and microelements, vitamins A, E, PP and group B.

The production method of whipped rye bread is illustrated by the following examples.

Example 1 (prototype)

In the production of tin bread from rye flour, a dough is prepared using liquid sourdough from peeled rye flour. To do this, take 96.0 kg of liquid starter culture with a moisture content of 72% and an acidity of 11-12 degrees, prepared for 4 hours, to which 70.0 kg of peeled rye flour, 5.38 l of a solution of sodium chloride with a density of 1.2 kg / l are added , and in a kneading machine knead the dough for 7 minutes. The moisture content of the prepared dough is 50%. The kneaded dough is fermented for 20 minutes at 30 ° C. Then the dough, divided into pieces, is placed in molds and allowed to stand for 120 minutes at 18 ° C and 65% relative humidity. The spaced dough pieces after hygrothermal treatment for 3 minutes at 100 ° C are baked in a tunnel baking oven for 50 minutes at 220 ° C.

The finished products are analyzed. The analysis data are presented in Table 1.

Example 2 (prototype)

Knead the dough from a mixture of peeled rye and wheat flour of the second grade. To do this, take 55.0 kg of peeled rye flour, 40.0 kg of wheat flour of the second grade, 3.0 kg of concentrated apple juice, 3.0 kg of dry milk whey, 5.0 kg of fermented rye malt, 1.3 kg of edible salt and drinking water on the basis of obtaining a test with a humidity of 54%. Mixing of the recipe components is carried out in a kneading machine at a kneading body rotation frequency of 5.0 r / s ^-1 for 12 minutes, then the kneaded semi-finished product is loaded into molds and placed in the chamber of the whipping machine, compressed air is supplied under a pressure of 0.3 MPa and churning is performed within 40 s at a kneading body rotation frequency of 8.3 r / s ^-1 . Baking is carried out at a temperature of 189 ° C for 40 minutes.

The finished products are analyzed. The analysis data are presented in Table 1.

Example 3

The dough is kneaded from 100.0 kg of peeled rye flour, 5.0 kg of dry milk whey, 1.5 kg of edible salt, 3.0 kg of concentrated apple juice, 3.0 kg of chicory concentrate and drinking water, taken in the amount required for obtaining a dough with a moisture content of 56%, and the dough is kneaded in two stages: at the first stage, the recipe components are intensively mixed in a whipping chamber at a kneading body rotation frequency of 13.34 r / s ^-1 for 10.0 minutes until a homogeneous dough structure is formed, on of the second stage, compressed air is supplied to the churning chamber and the dough is churned at a kneading body rotation frequency of 22.5 r / s ^-1 for 1.0 min under an overpressure of 0.4 MPa, the churned dough obtained is dosed into metal molds, dough pieces are baked weighing 0.4 kg is carried out at a temperature of 200 ± 2 ° C for 35 minutes.

The finished products are analyzed. The analysis data are presented in Table 1.

Example 4

The method for the production of whipped rye bread is carried out analogously to example 3, but the dosage of dry milk whey is 3.5 kg (3.5% by weight of flour), chicory concentrate - 5.0 kg (5.0% by weight of flour).

The finished products are analyzed. The analysis data are presented in Table 1.

Table 1 - Organoleptic and physico-chemical indicators

quality of dough and bread

Name
indicators The values of quality indicators,
prepared according to examples 1 (prototype) 2 (prototype) 3 4 Organoleptic indicators Appearance: Correct, corresponding to the bread form in which the baked goods were made, with a flat top crust The form Surface Smooth, no cracks or tears Colour Dark brown Crumb condition Baked, elastic, dense, with uniform porosity Baked, elastic, with uneven porosity Baked, elastic, with uniform porosity Taste and smell Typical of peeled rye flour bread,
without foreign taste and smell physical and chemical indicators Crumb moisture,% 48.0 49.0 54.0 54.0 Crumb acidity, hail 8.6 6.0 6.2 6.6 Crumb porosity,% 60.0 61.0 69.0 64.0 Bread yield,% 148.0 167.0 180.0 180.0

As can be seen from table 1, the proposed method for the production of whipped rye bread allows you to get baked goods with high organoleptic and physicochemical quality indicators, to increase the yield of bread.

The introduction of natural fortifiers during dough kneading (dry milk whey, concentrated apple juice, chicory concentrate) leads to an increase in the nutritional value of rye bread due to an increase in the content of protein, vitamins C, E, H, group B, calcium, potassium and inulin, which has a prebiotic effect ...

If the amount of fortifiers (concentrated apple juice, dry milk whey, chicory concentrate) is applied in amounts of less than 3% and more than 5%, then the quality of the bread deteriorates.

When churning under pressure below 0.4 MPa and churning duration of less than 0.5 min at a kneading body rotation frequency of less than 22.5 s ^{-1, the} dough does not reach the optimal density and rheological properties required to obtain high quality finished products.

When churning under pressure above 0.5 MPa and churning duration of more than 1.0 min at a kneading body rotation frequency of more than 24.0 r / s ^-1 , the dough is re-churned, its foamy structure is destroyed and its density increases, finished products are of low quality.

The proposed method for the production of whipped rye bread allows:

- to intensify the process of rye bread production,

- to reduce the labor intensity and energy consumption of the technological process,

- to increase labor productivity at the enterprise,

- to reduce the cost of manufactured products,

- improve the quality and yield of bread,

- to increase the nutritional value of rye bread,

- to expand the range of bakery products made from rye flour.

Claims (7)

A method for the production of whipped rye bread, including kneading dough from peeled rye flour, food salt, drinking water, molding and baking, characterized in that when kneading the dough, dry milk whey is introduced into it in an amount of 3.5-5.0% by weight of flour , apple juice concentrated in an amount of 3.0% by weight of flour, chicory concentrate in an amount of 3.0–5.0% by weight of flour, and the dough is kneaded in two stages: at the first stage, the recipe components are intensively mixed in a whipping chamber at a frequency rotation of the kneading body 13.0-17.0 r / s ^-1 for 5.0-13.0 minutes until a homogeneous structure of the dough is formed, at the second stage compressed air is fed into the churning chamber and the dough is churned at a speed of rotation of the kneading body 22 , 5-24.0 r / s ^-1 for 0.5-1.0 min under an overpressure of 0.4-0.5 MPa, the obtained whipped dough is dosed into metal molds, the dough pieces are baked at a temperature of 200 ± 2 ° C, the dough is prepared with the following recipe content tourist components, kg per 100 kg of flour: peeled rye flour - 100.0, edible salt - 1.5, dry milk whey - 3.5-5.0, concentrated apple juice - 3.0, chicory concentrate - 3.0-5.0, water - according to the calculation based on the moisture content of the raw material and the receipt of the dough with a moisture content of 56%.