RU2775409C1 - Method for the production of bakery products from a composite mixture - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and can be used in the production of bakery products. The method for producing bakery products from a composite mixture includes preparing and dosing components, kneading dough based on a composite mixture, water, yeast, pectin and salt, resting dough, dividing, shaping or rounding dough pieces, proofing dough and baking bread. The composite mixture is made up at the following ratio of components, %: wheat flour of general purpose - 60, rice flour - 10, corn flour - 10, rice flour - 20. To prepare pectin, a swelling semi-finished product is made from general purpose wheat flour, taken in the amount of ⅓ of the prescription, the total prescription amount of rice flour, citrus pectin in the amount of 5% by weight of the composite mixture and the estimated amount of water to a moisture content of 60-65%. At the same time, citrus pectin, when kneading a swelling semi-finished product, is introduced in the form of a dry mixture with a part of rice flour in a ratio of 1:1.

EFFECT: proposed method for the production of bakery products from a composite mixture makes it possible to produce long-term storage bakery products with improved structural and mechanical characteristics, such as dimensional stability, porosity, increase the nutritional value of bakery products, and reduce the dough fermentation time.

1 cl, 3 tbl, 2 ex

Description

The invention relates to the food industry and can be used in the production of bakery products.

A known method for the production of bread from a composite mixture, including sifting flour components, preparing a chilled yeast semi-finished product (thick "cold" sourdough), based on it, kneading dough for 10 minutes, resting for 30 minutes, cutting the dough with a proofing stage lasting 45 minutes and baking bread. The composite mixture consists of the following components, %: general purpose wheat flour M 55-23 - 85.0, rice meal - 15.0. At the same time, for the preparation of a chilled yeast semi-finished product, it was proposed to take the entire prescription amount of rice flour, wheat flour of general purpose M 55-23 in the amount of 40% of the prescription, a yeast suspension prepared from 2/3 of the prescription amount of yeast, the estimated amount of water up to a moisture content of 48- fifty%; then all components are kneaded in a dough mixer until a homogeneous consistency and fermentation is carried out for 12-15 hours at a temperature of 20...22°C. The authors report that the introduction of rice flour into the composition of the recipe makes it possible to reduce the time of the stages of dough kneading, its resting and proofing of dough pieces [Sokol N.V. The use of rice flour in the technology of bakery and flour confectionery products: monograph / N.V. Sokol, A.A. Boldin, N.S. Sanzharovskaya. - Krasnodar: KubGAU, 2016. - S. 92-97].

The disadvantage of this method is the need to prepare a chilled semi-finished yeast product (thick "cold" dough), which inevitably entails significant time costs, requires the use of the equipment occupied by the process and the area of the production facility. At the same time, the required values of indicators of structural and mechanical characteristics of finished products are not achieved.

A known method for the production of bread, involving the preparation and dosing of components, kneading dough from a composite mixture, water, yeast, pectin and salt, resting dough, dividing, shaping or rounding dough pieces, proofing dough, baking and cooling bread. The composite mixture is prepared in the following ratio of components, %: general purpose wheat flour - 50, rice flour - 20, corn flour - 20, rice flour - 10. At the same time, apple pectin, having previously combined it dry in an amount of 0.3% by weight a composite mixture with all the table salt necessary for the recipe and the subsequent dissolution of the resulting composition in water is added when kneading the dough. An accelerated method of bread production is used [Ayrumyan V.Yu. Technology and formulations of bakery products of increased nutritional value based on the developed composite mixtures / V.Yu. Ayrumyan, N.V. Sokol, E.A. Olkhovatov // News of higher educational institutions. Food technology. - 2020. - No. 4 (376). - S. 38-43].

This method is the closest to the proposed invention, so we took it as a prototype.

The disadvantages of this method are: a high amount of rice flour and corn flour, which gives the finished product characteristic organoleptic properties; relatively low proportion of rice meal; the need for labor and time to combine with the pectin salt, which, being introduced in such an amount, does not have the expected positive effect on the structural and mechanical properties of finished products.

A common disadvantage of these methods is that part of the biologically active components of the chemical composition of the rice meal introduced into the composite mixture is spent on feeding the yeast cells. At the same time, it is not possible to increase the proportion of rice meal introduced without the risk of worsening the structural and mechanical characteristics of finished products produced by these methods, since it causes a significant decrease in the amount of gluten, which worsens such characteristics of finished products as dimensional stability and specific volume.

The technical result of the invention is to increase the nutritional value, improve the structural and mechanical characteristics, create original organoleptic properties and extend the shelf life of the produced bakery products while reducing labor and time costs.

The technical result is achieved by the fact that in the method for the production of bakery products from a composite mixture, including the preparation and dosing of components, dough kneading based on a composite mixture, water, yeast, pectin and salt, dough resting, dividing, shaping or rounding dough pieces, dough proofing and baking bread, according to the invention, the composite mixture is made up in the following ratio of components, %: general purpose wheat flour - 60, rice flour - 10, corn flour - 10, rice flour - 20; for the preparation of pectin, a swelling semi-finished product is made from wheat flour of general purpose, taken in the amount of 1/3 of the prescription, the total prescription amount of rice flour, citrus pectin in the amount of 5% by weight of the composite mixture and the estimated amount of water up to a moisture content of 60-65%, while citrus pectin when kneading a swelling semi-finished product is added in the form of a dry mixture with a part of rice flour in a ratio of 1:1.

The introduction of 10% rice flour and 10% corn flour into the composition of the recipe according to the proposed method makes it possible to give the product original taste and aroma properties without reporting, at the same time, characteristic organoleptic features and structural and mechanical properties of finished bakery products, along with this, increasing their nutritional value .

Since rice flour, which is added to the recipe of bakery products, being a component rich in nutrients, simultaneously acts as a factor in the additional nutrition of yeast cells at the stage of preparing bread dough, some of its chemical composition is spent on this function, which reduces the content of biologically active components in the composition of finished products. . To avoid this, it is proposed to increase the amount of rice flour in the composition of the composite mixture up to 20%, which allows compensating for biochemical losses of nutrients, ensuring the production of finished products with increased nutritional value. Thanks to the introduction of rice flour and intensive mechanical processing, the fermentation time of the dough at the stages of resting and proofing is reduced.

The activation of pectin introduced into the prepared bread dough is proposed to be carried out as part of a swelling semi-finished product, since in this form it is integrated into the structure of the hydrated wheat flour gluten already at the preparation stage, which reduces labor and time costs at this stage. The proposed amount of 5% by weight of the composite mixture added to the composition of the citrus pectin formulation is an experimentally established dosage that forms the optimal structural and mechanical characteristics of the produced bakery products. The amount of water for preparing a swelling semi-finished product to a moisture content of 60-65% is proposed based on the high water-holding capacity of pectin and ensures the optimal consistency of the semi-finished product at the stage of its kneading and during further work with it. When kneading a swelling semi-finished product, pectin is added preliminarily combined with a part of rice flour in a ratio of 1: 1 to reduce the kneading time, since pulverized pectin particles during the preliminary preparation of the dry mixture are evenly distributed over the surface of larger particles of rice flour, which subsequently greatly facilitates and speeds up the hydration process and integration of pectin. Other parameters of the preparation modes of the swelling semi-finished product were adopted by us based on the recommendations given in open sources and are well-known signs [Romanov A.S. Modern technologies for preparing dough at bakery enterprises: textbook. allowance / A.S. Romanov [i dr.]. - Kemerovo: KemGU, 2015. - 270 p.]. With such preparation, pectin assimilates as much as possible in the composition of the finished intermediate, forming stable complexes with wheat flour gluten with the participation of minerals and sugars of the chemical composition of rice flour.

The choice of citrus pectin for introduction into the swelling semi-finished product is explained by its ability to form stable gels at low pH values and a high amount of solids. It retains its shape well, having sufficient density, but at the same time, in comparison with apple pectin gel, it is less brittle and more viscous, and the high temperatures that accompany the baking process of bakery products ensure its stability [Donchenko L.V. Pectin: basic properties, production and application: monograph / L.V. Donchenko, G.G. Firsov - M.: DeLi print, 2007. - 276 p.]. These properties of citrus pectin fully compensate for the effect on the structural and mechanical properties of the dough, which is made by the rice flour introduced according to the claimed recipe, the significant content of lipids in which does not allow the formation of an elastic gluten framework, which leads to a loss of dough plasticity and a decrease in flour strength, while the ratio elasticity to extensibility, which characterizes the balance between the indicators of the physical properties of the dough, increases significantly [Boldina A.A. Influence of rice flour on baking properties of wheat flour / A.A. Boldina, N.V. Sokol, N.S. Sanzharovskaya // Technique and technology of food production. - 2016. - No. 1 (40). - S. 5-10.]. The use of citrus pectin as an improver of the properties of the flour component makes it possible to increase the amount of rice flour added to the composition of the composite mixture, which determines the increase in the biological value of the produced bakery products without compromising their structural, mechanical and organoleptic properties. In addition, pectin has well-known properties to suppress pathogenic microflora, which invariably accompanies the technology of baking, as well as pronounced moisture-binding properties, which determines the ability of bakery products to maintain freshness for a long time and increases the shelf life of industry products produced with its use. At the same time, citrus pectin acts not only as a technological additive, but also as a functional physiological component, representing a group of dietary fibers, which, along with an increased content of rice flour, also increases the nutritional value of bakery products. The method is implemented as follows.

от рецептурного, всего рецептурного количества рисовой мучки, цитрусового пектина в количестве 5% к массе композитной смеси и расчетного количества воды до влажности 60-65%. Замес проводят в течение 3-5 мин. По завершении замеса набухающий полуфабрикат выдерживают 2-2,5 ч при 24…28°С. На основе готового набухающего полуфабриката из оставшегося количества муки пшеничной общего назначения, рецептурного количества муки кукурузной и муки рисовой, суспензии из прессованных хлебопекарных дрожжей, раствора соли поваренной пищевой и расчетного количества воды до влажности 45% производят замес теста в течение 7-10 мин при начальной температуре 30°С, его отлежку в течение 30-35 мин и до кислотности 3,5-4,0 град, формование или округление заготовок выброженного теста, расстойку в течение 30-35 мин при температуре 38…40°С и относительной влажностью воздуха в расстойном шкафу 82,0-85,0%. Выпечку хлебобулочных изделий осуществляют при температуре 210-220°С в течение 25-30 мин.For the composite mixture, the components are taken in the ratio, %: general-purpose wheat flour - 60, rice flour - 10, corn flour - 10, rice flour - 20. Prescription components are prepared: flour components are sifted on a flour sifter, a suspension is prepared from pressed baker's yeast, edible salt is dissolved in water and filtered, citrus pectin is added as a dry mixture with a part of rice flour in a ratio of 1:1 when kneading a swelling semi-finished product. A swellable semi-finished product is prepared from general-purpose wheat flour, taken in an amount

from the prescription, the total prescription amount of rice flour, citrus pectin in the amount of 5% by weight of the composite mixture and the calculated amount of water to a moisture content of 60-65%. The kneading is carried out for 3-5 minutes. Upon completion of the kneading, the swelling semi-finished product is kept for 2-2.5 hours at 24...28°C. Based on the finished swelling semi-finished product from the remaining amount of wheat flour of general purpose, the prescription amount of corn flour and rice flour, a suspension of pressed baker's yeast, a solution of common food salt and a calculated amount of water to a moisture content of 45%, the dough is kneaded for 7-10 minutes at the initial at a temperature of 30°C, its resting for 30-35 minutes and to an acidity of 3.5-4.0 degrees, molding or rounding of fermented dough blanks, proofing for 30-35 minutes at a temperature of 38 ... 40°C and relative humidity in a proofer 82.0-85.0%. Baking of bakery products is carried out at a temperature of 210-220°C for 25-30 minutes.

Specific examples of the proposed method.

от рецептурного, всего рецептурного количества рисовой мучки, цитрусового пектина в количестве 5% к массе композитной смеси и расчетного количества воды до влажности 60%. Замес проводят в течение 5 мин. По завершении замеса набухающий полуфабрикат выдерживают 2 ч при 28°С. На основе готового набухающего полуфабриката из оставшегося количества муки пшеничной общего назначения, рецептурного количества муки кукурузной и муки рисовой, суспензии из прессованных хлебопекарных дрожжей, раствора соли поваренной пищевой и расчетного количества воды до влажности 45% производят замес теста в течение 7 мин при начальной температуре 30°С, его отлежку в течение 30 мин и до кислотности 3,5 град, формование, расстойку в течение 30 мин при температуре 40°С и относительной влажностью воздуха в расстойном шкафу 82,0-85,0%. Выпечку хлебобулочных изделий осуществляют при температуре 210°С в течение 30 мин.Example 1. Panned bread is being prepared. The composite mixture is made up of components taken in the ratio, %: general-purpose wheat flour - 60, rice flour - 10, corn flour - 10, rice meal - 20. Prescription components are prepared: flour components are sifted on a flour sifter; suspension, edible salt is dissolved in water and filtered, citrus pectin is added as a dry mixture with a part of rice flour in a ratio of 1:1 when kneading a swelling semi-finished product. A swellable semi-finished product is prepared from general-purpose wheat flour, taken in an amount

from the prescription, the total prescription amount of rice flour, citrus pectin in the amount of 5% by weight of the composite mixture and the calculated amount of water to a moisture content of 60%. The kneading is carried out for 5 minutes. Upon completion of the kneading, the swelling semi-finished product is held for 2 hours at 28°C. Based on the finished swelling semi-finished product from the remaining amount of wheat flour of general purpose, the prescription amount of corn flour and rice flour, a suspension of pressed baker's yeast, a solution of common food salt and a calculated amount of water to a moisture content of 45%, the dough is kneaded for 7 minutes at an initial temperature of 30 °C, its resting for 30 minutes and to an acidity of 3.5 degrees, molding, proofing for 30 minutes at a temperature of 40°C and relative humidity in a proofer 82.0-85.0%. Baking of bakery products is carried out at a temperature of 210°C for 30 minutes.

от рецептурного, всего рецептурного количества рисовой мучки, цитрусового пектина в количестве 5% к массе композитной смеси и расчетного количества воды до влажности 65%. Замес проводят в течение 3 мин. По завершении замеса набухающий полуфабрикат выдерживают 2,5 ч при 24°С. На основе готового набухающего полуфабриката из оставшегося количества муки пшеничной общего назначения, рецептурного количества муки кукурузной и муки рисовой, суспензии из прессованных хлебопекарных дрожжей, раствора соли поваренной пищевой и расчетного количества воды до влажности 45% производят замес теста в течение 10 мин при начальной температуре 30°С, его отлежку в течение 35 мин и до кислотности 4,0 град, округление заготовок выброженного теста, расстойку в течение 35 мин при температуре 38°С и относительной влажностью воздуха в расстойном шкафу 82,0-85,0%. Выпечку хлебобулочных изделий осуществляют при температуре 220°С в течение 25 мин.Example 2. Hearth bread is being prepared. The composite mixture is made up of components taken in the ratio, %: general-purpose wheat flour - 60, rice flour - 10, corn flour - 10, rice meal - 20. Prescription components are prepared: flour components are sifted on a flour sifter; suspension, edible salt is dissolved in water and filtered, citrus pectin is added as a dry mixture with a part of rice flour in a ratio of 1:1 when kneading a swelling semi-finished product. A swellable semi-finished product is prepared from general-purpose wheat flour, taken in an amount

from the prescription, the total prescription amount of rice flour, citrus pectin in the amount of 5% by weight of the composite mixture and the calculated amount of water to a moisture content of 65%. The kneading is carried out for 3 minutes. Upon completion of the kneading, the swelling semi-finished product is held for 2.5 hours at 24°C. Based on the finished swelling semi-finished product from the remaining amount of wheat flour of general purpose, the prescription amount of corn flour and rice flour, a suspension of pressed baker's yeast, a solution of common food salt and a calculated amount of water to a moisture content of 45%, the dough is kneaded for 10 minutes at an initial temperature of 30 °C, its resting for 35 minutes and up to an acidity of 4.0 degrees, rounding of fermented dough blanks, proofing for 35 minutes at a temperature of 38 ° C and relative humidity in a proofer of 82.0-85.0%. Baking of bakery products is carried out at a temperature of 220°C for 25 minutes.

To confirm the industrial applicability of the proposed technical solutions, experimental baking of bakery products was carried out. The products produced by the claimed method were compared with control samples, one of which was a sample made according to a unified bread recipe from general purpose wheat flour [Collection of technological instructions for the production of bread and bakery products - M .: Price list, 1989. - 494 p. ], the other - according to the prototype method. The baked samples of pan and hearth bread were analyzed by structural-mechanical (table 1), organoleptic (table 2), and individual indicators of consumer value (table 3).

This invention can be widely used in bakery technology, which indicates its industrial applicability.

The technical result is achieved only when the described process parameters are combined and the specified ratio of components is observed, which ensures an increase in nutritional value, improvement of structural and mechanical characteristics, creation of original organoleptic properties and extension of the shelf life of the produced bakery products while reducing labor costs and time.

The positive effect in the implementation of the developed method lies in the fact that it allows the production of bakery products with a long shelf life and with an increase in the consumer characteristics of the finished product by changing the composition of the composite mixture and the preparatory stages of the production process.

Claims (1)

A method for the production of bakery products from a composite mixture, including preparation and dosing of components, kneading dough based on a composite mixture, water, yeast, pectin and salt, resting dough, dividing, shaping or rounding dough pieces, proofing dough and baking bread, characterized in that the composite mixture is made up at the following ratio of components, %: general purpose wheat flour - 60, rice flour - 10, corn flour - 10, rice meal - 20; for the preparation of pectin, a swelling semi-finished product is made from wheat flour of general purpose, taken in the amount of ⅓ of the prescription, the total prescription amount of rice flour, citrus pectin in the amount of 5% by weight of the composite mixture and the estimated amount of water up to a moisture content of 60-65%, while citrus pectin when kneading a swelling semi-finished product, it is added in the form of a dry mixture with a part of rice flour in a ratio of 1:1.