RU2759522C1 - Method for the production of bakery products - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. In the method for the production of bakery products, the dough is kneaded from baking wheat flour of the first grade, table salt, pressed yeast and water with a drinking humidity of 65-70%, the dough is fermented, divided into blanks, defrosted, baked at a temperature of 240-280°C and cooled. When kneading the dough, crushed peas with a particle size of 150-400 microns are additionally used. Preparation of crushed peas consists in soaking pea beans at a temperature of 18-20°C for 72 hours, rinsing and germinating for 2-3 days. The initial components for the preparation of the dough are used at the following ratio, wt.%: baking wheat flour of the first grade - 90, crushed peas - 7.2, table salt - 1.8, pressed yeast - 1.0.EFFECT: invention allows increasing the biological value, improve the organoleptic and physicochemical indicators of finished products.1 cl, 3 tbl

Description

The invention relates to the food industry and can be used both in the bakery industry and in public catering for the production of dietary and health-improving bakery products.

Known the use of various biologically active additives, for example, a mixture of powders of wild plants, which increase the amount of poorly assimilated ballast substances in bakery products, thereby reducing its calorie content. Such bakery products are recommended for therapeutic and prophylactic nutrition.

As the closest analogue, a method for the production of bakery products from a mixture of rye and wheat flour was adopted, including the preparation of raw materials, mixing flour, water, herbal additives and other recipe components, kneading the dough, its fermentation, cutting, proofing and baking the resulting dough pieces, cooling bread ( see SU No. 1181609, IPC A21D 8/02, 1985). The method involves introducing into the dough as a plant additive sugar-containing beet powder in an amount of not more than 4.5% by weight of flour.

The disadvantage of this method is that the beet powder gives the crumb of bread a dark color and this method is unacceptable for the production of bakery products from wheat flour. In this case, the sugar-containing beet powder in this method is used only to replace granulated sugar and increase the yield of bread by increasing the amount of water in the dough. But with this method of production, there is no improvement in taste and aroma and giving the bread therapeutic and prophylactic properties.

Technical challenge The invention is to increase the nutritional value of bread and give it therapeutic and prophylactic properties.

The technical result, which manifests itself in solving the problem, is expressed in the enrichment of the bread composition with mineral elements, namely calcium, potassium, magnesium, vitamins, namely ascorbic acid, riboflavin, thiamine. In addition, the taste and aroma of bakery products improves, and can be recommended for everyday use and for dietary nutrition, including diabetes mellitus. In addition, relatively small amounts of the additive do not affect the color of the crumb, which makes it possible to use the claimed method for baking bakery products from light varieties of flour, such as wheat.

The task is achieved by the fact that the method for the production of bakery products, characterized by the fact that the dough is kneaded from bakery wheat flour of the first grade, table salt, pressed yeast and water with a drinking humidity of 65-70%, the dough is fermented, divided into blanks, defrosted, baked at a temperature 240-280 ° C and cooled, while kneading the dough, crushed peas with a particle size of 150-400 microns are additionally used, and the preparation of crushed peas consists in soaking the pea beans at a temperature of 18-20 ° C for 72 hours, rinsing and germinating in within 2-3 days, and the initial components for the preparation of the dough are used at the following ratio, wt. %:

When kneading the dough, a mixture of 1st grade wheat flour with crushed modified peas with a grinding size of 150-400 microns is taken with the following ratio of components by mass%:

Wheat flour of the first grade 90 Chopped peas 7.2 Edible table salt 1.8 Pressed yeast 1.0

Comparative analysis of the features of the claimed solution with the features of the prototype and analogs indicates the compliance of the declared solution with the "novelty" criterion.

The selection of raw materials is based on a balanced ratio of the main food components.

In the conditions of a private bakery enterprise "Kolos" LLC, the laboratory of the Gorsky State Agrarian University, the feasibility and possibility of producing bread with the addition of chopped peas 150-400 microns have been determined.

To assess the quality of a new product, its organoleptic and physicochemical, physiological indicators were studied.

The results of determining the quality indicate the reliability of high organoleptic and physicochemical, physiological indicators (table 1-3).

Thus, the proposed method for the production of bread shows that the selected mixture of wheat flour 1 grade with crushed peas with a particle size of 150-400 microns reflects:

- improvement of physical and chemical indicators of bread;

- improvement of organoleptic characteristics.

- improvement of physiological indicators.

The method is carried out as follows.

Preparation of raw materials: carrying out physical, chemical, microbiological control, then the flour mixture is sieved and passed through magnets. At the same time, the flour is loosened and saturated with oxygen, which has a positive effect on the fermentation process.

The water used for the preparation of the dough must be sufficiently hard, because calcium and magnesium salts strengthen gluten. The water is preheated to a temperature of 30-35 ° C, it is used to dissolve salt, prepare a suspension from compressed yeast.

Edible table salt is used in the form of solutions of a certain concentration, it affects the processes occurring in the dough during fermentation.

Preparation of crushed peas with a particle size of 150-400 microns consists in soaking pea beans at a temperature of 18-20 ° C for 72 hours, rinsing, germinating for 2-3 days.

The dosage of ingredients is determined by the bread recipe. Wheat flour 1 / s is mixed in an amount of 90 wt% with chopped peas with a particle size of 150-400 microns in an amount of 7.2 wt%, the dough is kneaded on kneading machines with the addition of pressed yeast - 1 wt%, salt - 1, 8 wt%. Fermentation of the dough is carried out for 30-35 minutes at a temperature of 32-35 ° C, kneading the dough for 1.5-2.5 minutes. The moisture content of the resulting dough should correspond to 65-70%, which ensures a dough with properties that are optimal for baking high quality bread. Next, the fermented dough is divided into pieces of the exact mass that the finished bread should have, then the spaced (30 min) pieces of dough are fed to the baked goods, which are produced in molds. Bread is baked at a temperature of 240-280 ° C until tender.

The shelf life from the moment it leaves the oven is 36 hours. The air temperature should be 20-25 ° С, the relative humidity should be no more than 75%.

The method of bread production shows that the selected recipe has special qualitative characteristics - the content of a large amount of biologically active substances: vitamins B and C, minerals.

Table 1. Information on the nutritional value of bread Indicator name Content Protein mass fraction,% 12.5 Mass fraction of fat,% 1,2 Mass fraction of carbohydrates,% 39.0 Vitamin C content, mg / 100 g of product 120.0 Vitamin B ₂ content, mg / 100 g of product Vitamin B ₆ content, mg / 100 g of product 10.0

Table 2 - Organoleptic characteristics of bread Indicator name Characteristic Appearance Corresponds to the bread form in which the baked goods were made, without side outlets The form Surface Rough, without large cracks or explosions. Pins are allowed, the presence of a seam from the divider-stacker in tin bread Colour Light brown to dark brown Crumb condition: Baked, not sticky, not damp. After light pressure with your fingers, the crumb should return to its original shape Promes No lumps and traces of impurities Porosity Development without voids and seals. Peeling of the crust from the crumb is not allowed Taste Specific to this type of product, without any foreign taste Smell Peculiar to this type of product, without foreign smell.

Table 3 - Physical and chemical indicators Indicator name The norm of molded bread Crumb moisture,% no more 48.0 Crumb acidity, hail, no more 3.5 Crumb porosity,% not less 70.0

Claims (2)

A method for the production of bakery products, characterized by the fact that the dough is kneaded from baking wheat flour of the first grade, table salt, pressed yeast and water with a drinking humidity of 65-70%, the dough is fermented, divided into blanks, defrosted, baked at a temperature of 240-280 ° C and cooled, while kneading the dough, crushed peas with a particle size of 150-400 microns are additionally used, and the preparation of crushed peas consists in soaking the pea beans at a temperature of 18-20 ° C for 72 hours, rinsing and germinating for 2-3 days, moreover, the initial components for the preparation of the dough are used at the following ratio, wt%: Wheat flour of the first grade 90 Chopped peas 7.2 Edible table salt 1.8 Pressed yeast 1.0