RU2783312C1 - Method for preparation of puff pastry and bakery product, in particular a croissant - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the field of food industry, in particular to bakery production, and can be used in the preparation of puff pastry products. The method for the preparation of puff pastry includes kneading dough from wheat flour of the highest grade, wheat bran, pressed baking yeast, salt, whole milk powder 26%, sugar, improver “Magimix with blue label”, solid table margarine (82%), 70% water and 30% ice, sesame seeds, flax seeds, sunflower kernels. Next, batching, lamination using 82% solid margarine for puff products, rolling, molding and freezing of semi-finished products are carried out. At the same time, defrosting and proofing of semi-finished products is carried out immediately before baking. The dough is prepared with the following content of prescription components, kg: premium wheat flour 0.030-0.425, wheat bran - 0.0026-0.0037, pressed baking yeast - 0.002-0.0029, table salt - 0.0006-0.008, whole milk powder (26%) 0.0005-0.007, sugar 0.0008-0.011, improver “Magimix with a blue label” 0.0004-0.006, solid table margarine (82%) 0.002-0.026, sesame seeds 0.0016-0.023, flax seeds 0.0005-0.007, sunflower kernels 0.001-0.01, solid margarine for puff pastry (82%) 0.014-0.200, 70% water and 30% ice taking into account the humidity of the finished product of 19-48%. Puff pastry is used to produce a bakery product, in particular a croissant.

EFFECT: invention makes it possible to prepare puff pastry, as well as bakery products based on it, with high nutritional value, high organoleptic characteristics, improved taste and aromatic advantages, and with a shelf life of up to 5 days.

2 cl, 1 dwg, 2 tbl

Description

The invention relates to the food industry, in particular to the bakery industry, and can be used in the preparation of puff pastry products.

A known method for the production of bakery puff products according to GOST 9511-80, including the preparation of raw materials, dough preparation, dough lamination, cutting, proofing and baking.

A known method for the production of puff bakery products [n. RU No. 2307508, IPC A21D 8/02, D 13/08, publ. 10.10.2007, bul. No. 28], which includes the preparation of puff pastry in a dough mixing machine, into which raw materials are loaded in a certain sequence: water, ice, table salt - 1 kg, cheese seasoning - 6.5 kg, while stirring, premium wheat flour is added - 100 kg , citric acid - 0.15 kg, dry wheat gluten - 2.0 kg, pressed yeast diluted in water - 2.0 kg, chicken egg - 4.8 kg. Dough is kneaded for 9-11 minutes at three speeds, dough humidity is 37-39%, temperature is 17-22°C, dough is laminated, cut, proofed, and finished products are baked.

A known method and composition of the components used in the preparation of puff bakery products, described in TU 9116-010-51763225-2003 "Furious puff bakery products", developed at ZAO Bakery Pechersky, Nizhny Novgorod. The known composition includes premium wheat flour, compressed baker's yeast, chicken eggs, table salt, water, granulated sugar, Aloha Pastri margarine, Unipan Total baking improver.

The disadvantages of the above methods are that they use only wheat flour, which does not allow expanding the range of products and increasing the nutritional value, organoleptic and flavor characteristics of products and increasing the shelf life of bakery products.

A known method of preparing puff pastry products from a mixture of rye and wheat flour and components for their production (options) [p. 2516140, IPC A21D 8/02, F21D 13/08, publ. 05/20/2014, bul. No. 14 (prototype)]. The method for obtaining puff pastry products from a mixture of rye and wheat flour involves preparing dough in a non-dough way by simultaneously kneading rye flour and wheat flour in appropriate quantities in the ratio (10÷90): (90÷10) by weight, part of which is added together with the leaven, as well as water, ice, edible salt, pressed baker’s yeast or dry pressed yeast, and when preparing the dough, the Denfai baking improver and / or dry wheat gluten are additionally added to the components, kneading the dough at two speeds for 3-9 minutes until obtaining a dough temperature not higher than 15-20°C and a final moisture content of the dough 36-50%, lamination with margarine in the amount of 20-50 wt. % of the total amount of dough, proofing dough pieces at a temperature of +32 ... + 36 ° C and a relative humidity of 80-85% and baking finished products. The initial composition of the components used in the preparation of puff pastry products from a mixture of rye and wheat flour includes peeled rye flour, wheat flour, premium or 1 grade, thick or liquid sourdough, or KMKZ, or dry, edible salt, pressed baking yeast or dry baker's yeast, while baking improver "Denfai" and/or dry wheat gluten are additionally added to the dough.

The disadvantages of the method are that it does not allow to increase the nutritional value of products, improve the quality in terms of such indicators as taste, smell and appearance of products and does not allow to increase the shelf life of more than 3 days.

The technical result of the invention consists in the development of a method for preparing puff pastry and bakery products, in particular a croissant, with high nutritional value, high organoleptic characteristics, improved taste and aroma, and with a shelf life of up to 5 days.

The technical result is achieved by the fact that in the method for preparing puff pastry, characterized in that it includes kneading dough from top-grade wheat flour, wheat bran, pressed baker's yeast, table salt, whole milk powder 26%, sugar, improver "Mazhimix with blue label", hard table margarine 82%, 70% water and 30% ice, sesame seeds, food flax seeds, sunflower kernels, its portioning, lamination using hard margarine for puff products 82%, rolling, molding and freezing semi-finished products, with In this case, defrosting and proofing of semi-finished products is carried out immediately before baking, and the dough is prepared with the following content of prescription components, kg:

wheat flour of the highest grade 0.030-0.425 wheat bran 0.0026-0.0037 pressed baker's yeast 0.002-0.0029 edible salt 0.0006-0.008 whole milk powder 26% 0.0005-0.007 sugar 0.0008-0.011 improver "Mazhimix" with blue label" 0.0004-0.006 hard table margarine 82% 0.002-0.026 sesame seeds 0.0016-0.023 edible flax seeds 0.0005-0.007 sunflower kernels 0.001-0.015 hard margarine for puff products 82% 0.014-0.200 70% water and 30% ice based on the moisture content of the finished product 19-48%.

The technical result is also achieved by the fact that a bakery product, in particular, a croissant, made from puff pastry containing high-grade baking wheat flour, wheat bran, pressed baker's yeast, table salt, whole milk powder 26%, sugar, improver " Mazhimix with a blue label", hard table margarine 82%, sesame seeds, food flax seeds, sunflower kernels, hard margarine for puff products 82%, as well as 70% water and 30% ice, by the method according to p. 1.

The inventive method for preparing puff pastry and a bakery product, in particular a croissant, differs from the prototype in that the "Mazhimix with a blue label" improver is used as a leaven, wheat bran and natural additives are added to the dough, the semi-finished products are frozen, and the semi-finished products are defrosted and proofed. immediately before baking, and the dough is prepared with the following content of prescription components, in kg: wheat flour, premium 0.030-0.425; wheat bran 0.0026-0.0037; pressed baking yeast 0.002-0.0029; edible salt 0.0006-0.008; whole milk powder 26% 0.0005-0.007; sugar 0.0008-0.011; improver Mazhimix with a blue label 0.0004-0.006; hard table margarine 82% 0.002-0.026; sesame seeds 0.0016-0.023; food flax seeds 0.0005-0.007; sunflower kernels 0.001-0.015; hard margarine for puff products 82% 0.014-0.200; 70% water and 30% ice by calculation.

And also by the fact that a bakery product, in particular a croissant, is made from puff pastry containing high-grade baking wheat flour, wheat bran, pressed baker's yeast, table salt, whole milk powder 26%, sugar, improver "Majimix with a blue label ”, hard table margarine 82%, sesame seeds, food flax seeds, sunflower kernels, hard margarine for puff products 82%, as well as 70% water and 30% ice, by the method according to paragraph 1.

The listed distinctive features from the prototype allow us to conclude that the proposed technical solution meets the criterion of "novelty".

The features that distinguish the claimed technical solution from the prototype have not been identified in other technical solutions in the study of data and related fields of technology and, therefore, ensure that the claimed solution meets the criterion of "inventive step".

The use as a flour base in puff pastry products of wheat flour of the highest grade (high-grade) is due to the fact that it has a fairly high content of raw gluten 30-40% strong in quality, which makes the dough from it elastic, and the finished products are of good shape , pleasant appearance and aroma. When preparing puff pastry products from premium wheat flour, the energy value of the product increases, and in order to increase the nutritional value of the product, it is necessary to increase the content of coarse bran particles, which include cellulose and hemicellulose, i.e. puff pastry products should be made from flour containing a maximum of useful substances. Examples of such products are puff pastry products made from premium wheat flour and wheat bran.

Wheat bran is a shell of a wheat grain, which is removed when preparing the grain for grinding into flour, and then when sifting the finished product. With such processing, the grain is deprived of its main useful component - dietary fiber (fiber). And of course, in the process of processing a natural product, minerals and vitamins are lost.

Regular consumption of products containing wheat bran has a positive effect on the functioning of the whole organism, Omega 3 and Omega 6 acids, which are part of them, help the cardiovascular system, prevent the formation of atherosclerosis, reduce excess weight, besides, bran contains B vitamins and trace elements ( potassium, phosphorus, calcium, selenium, iron, magnesium, zinc).

The positive effect in the preparation of puff pastry products from a mixture of premium wheat flour and wheat bran is due to the use of the Mazhimix with a blue label baking improver, in which the high content of high-quality gluten and the optimal content of ascorbic acid (gluten strengthener) make it possible to use this product for the manufacture of bakery products. products with high moisture (W=46-49%) to get super volume and layering and to correct low gluten flours (22-26% wet gluten). In addition, Blue Label Magimix is an ideal product for shock freezing technologies.

As you know, when using the technology of "shock" freezing, ice crystals partially damage the gluten framework, thus reducing the gas-holding capacity and dimensional stability. Therefore, the percentage of damaged gluten must be compensated. For the production of the improver "Mazhimix with a blue label" only high-quality gluten is used, in combination with ascorbic acid and an emulsifier, which make it possible to obtain a guaranteed stable quality of the product throughout the entire shelf life of frozen semi-finished products (up to 6 months). This improver helps keep freshly baked bread soft for up to 5 days of storage.

Well, the use of such additives as sesame, flax seeds and seed kernels give products a spicy taste and aroma and enrich them with vitamins A, B, C, E, D, PP and minerals: zinc, selenium, magnesium, potassium, manganese, copper, phosphorus and iron.

Figure 1 shows the appearance of the finished product:

a) top view; b) side view; and c) sectional view.

Dough kneading is carried out on a two-speed dough mixer of any design.

The preparation of puff pastry is carried out from wheat flour baking premium 0.030-0.425 kg, wheat bran 0.0026-0.0037 kg, bakery yeast pressed 0.002-0.0029 kg, food salt 0.0006-0.008 kg, powdered milk whole 26% 0.0005-0.007 kg, sugar 0.0008-0.011 kg, improver Mazhimix with a blue label 0.004-0.006 kg, hard table margarine 82% 0.002-0.026 kg, peeled sesame seeds 0.0016-0.023 kg, flax seeds food premium (not fried) 0.0005-0.007 kg, sunflower kernels 0.001-0.015 kg, hard margarine for puff products 82% 0.014-0.200 kg, 70% water and 30% ice based on the moisture content of the product 19-48% .

In the bowl of the mixing machine, the sifted flour of the highest grade, wheat bran, the "Majimix with a blue label" improver, pressed yeast, sugar, salt, whole milk powder 26%, hard table margarine 82%, 70% cold water and 30% ice are combined. The kneading time is 5 minutes at slow speed and 12 minutes at fast speed. Then, sesame seeds, flax seeds, sunflower kernels are added to the kneaded dough and the kneading time is set to 4 minutes at a slow speed. The temperature of the dough after kneading is 17-19°C.

The finished dough in a rolling bowl enters the MLC section - the lamination line (rolling and feeding the dough). On the display select the program corresponding to this range. With the help of a bowl tipper, the dough enters the funnel for portioning the dough, then the pieces of dough enter the extruder along the conveyor for the initial formation of the dough sheet. From the margarine pump buffer, margarine for puff products enters the dough sheet, the margarine temperature is 16-18 ° C, lamination occurs. At the exit from the line, the operator folds the layered dough sheet into a four, in the form of a book (the dough layer is divided in half, the left edge is folded to the middle and the right edge is folded to the middle, and folded in half again).

After the MLC line, the rolling of interlayered blocks is carried out on a RONDOSTAR 4000 dough sheeter according to program No. 6 SKALKA. The rolling pin with the wound dough is fed to the croissomat on the calibrator. On the croissomat, the operator pre-sets the necessary options for the grain croissant (sets the required parameters: size and weight).

At the exit from the machine, croissants weighing 85 g are obtained. They are laid out on a sheet, put on a hairpin and sent to the shock freezing chamber. Freezing of semi-finished products is carried out at a temperature of T=-30°C for 30 minutes. After the chamber of shock freezing, the hairpin with semi-finished products is moved to the freezer for 2 hours at T=-18°C. Then the frozen semi-finished products are packaged.

Before cooking, semi-finished products must be left for 40-50 minutes at room temperature Т=+20 - +25°С, for defrosting. Then, defrosted semi-finished products are sent to proofing at T=+34°C and relative humidity of 75% for 50-60 minutes. Bake at T=+175 - +185°C for 16-18 minutes, with steam humidification for 1 minute at the beginning of baking. Landing temperature Т=+200°С. The time and temperature of baking depends on the design features of the oven.

The puff pastry bakery product - croissant, obtained by the above described method, has a high nutritional value, unique taste and aroma, pronounced organoleptic properties and has a shelf life of up to 5 days.

The inventive method for preparing puff pastry from a mixture of wheat flour and wheat bran makes it possible to produce puff bakery products of various shapes: croissants, bagels, crumbs, etc.

Table 1 shows examples with different proportions of ingredients used.

Organoleptic and physico-chemical parameters of puff pastry, in particular croissant, are presented in table 2.

The use of premium wheat flour with wheat bran increases the nutritional value of puff pastry products due to the presence of coarse bran particles.

The use of the improver "Mazhimix with a blue label" makes it possible to obtain a guaranteed stable quality of the product throughout the entire shelf life of frozen semi-finished products (up to 6 months) and helps to maintain the softness of freshly baked puff pastry products for 5 days of storage.

And the introduction of natural additives into the recipe for the preparation of puff pastry gives the finished products a piquant taste, aroma and enriches with vitamins A, B, C, E D, PP and minerals: zinc, selenium, magnesium, potassium, manganese, copper, phosphorus and iron and allows you to expand the range of puff pastry products.

The proposed method for preparing puff pastry from a mixture of wheat flour and wheat bran makes it possible to produce puff bakery products of various shapes: croissants, bagels, crumbs, etc. having increased nutritional value, with a unique taste and aroma and pronounced organoleptic properties and with a shelf life of up to 5 days.

Claims (3)

1. A method for preparing puff pastry, characterized in that it includes kneading dough from wheat flour of the highest grade, wheat bran, baker's pressed yeast, table salt, whole milk powder 26%, sugar, improver "Mazhimix with a blue label", margarine solid table 82%, 70% water and 30% ice, sesame seeds, food flax seeds, sunflower kernels, its portioning, lamination using hard margarine for puff products 82%, rolling, shaping and freezing semi-finished products, while defrosting and proofing semi-finished products produced immediately before baking and the dough is prepared with the following content of prescription components, kg: wheat flour for baking premium 0.030-0.425 wheat bran 0.0026-0.0037 pressed baker's yeast 0.002-0.0029 edible salt 0.0006-0.008 whole milk powder 26% 0.0005-0.007 sugar 0.0008-0.011 improver "Mazhimix" with blue label" 0.0004-0.006 hard table margarine 82% 0.002-0.026 sesame seeds 0.0016-0.023 edible flax seeds 0.0005-0.007 sunflower kernels 0.001-0.015 hard margarine for puff pastry products 82% 0.014-0.200 70% water and 30% ice based on humidity finished product 19-48% 2. A bakery product, in particular a croissant, characterized in that it is made from puff pastry containing wheat flour of the highest grade, wheat bran, pressed baker's yeast, table salt, whole milk powder 26%, sugar, improver "Mazhimix with blue label”, hard table margarine 82%, sesame seeds, food flax seeds, sunflower kernels, hard margarine for puff products 82%, as well as 70% water and 30% ice, by the method according to p. 1.

Images