RU2792185C1 - Method for production of grain cakes - Google Patents

Abstract

FIELD: food industry; baking industry.

SUBSTANCE: invention can be used for the production of grain cakes. The method for the production of a cake includes kneading dough from premium wheat flour, a solution of edible salt, a suspension of pressed yeast, sour cream, unsalted butter, drinking water, fermentation, cutting, proofing and baking. Moreover, when kneading the dough, dry crushed bioactivated wheat grain is additionally added to it in the amount of 60% by weight of flour, which is pre-mixed with top grade baking flour and dry sour cream. When kneading the dough, drinking water, a solution of edible salt, unsalted butter, a mixture of dry crushed bioactivated wheat grain, top grade baking flour and dry sour cream, a suspension of pressed yeast are first added into the dough mixing machine. The kneading is continued for 10-12 minutes, fermentation of the dough for 70-75 minutes, proofing for 45-50 minutes. Baking is carried out at a temperature of 220-230°C for 15-17 minutes. The dough is prepared with the following content of the initial components, g: premium wheat flour - 40.0, dry bioactivated wheat grain - 60.0, pressed baking yeast - 3.0, food salt - 1.8, unsalted butter - 18, 0, dry sour cream - 2.37, water - based on the dough moisture content of 37.5%.

EFFECT: intensifying the technological process of making cakes; increasing the nutritional value of bakery products, as well as the content of dietary fibre and antioxidants; increasing the shelf life of products and expanding the range of functional bakery products.

1 cl, 2 tbl, 2 ex

Description

The invention relates to the food industry, in particular to the baking industry, and can be used for the production of grain cakes.

The closest in technical essence and the achieved effect is a method for the production of May cakes (Collection of technological instructions for the production of bread and bakery products. - M .: Price list, 1989, p. 277), containing, kg: wheat flour of the highest grade 100, baker's yeast pressed 3, edible salt 1.8, unsalted butter 18.0 and sour cream 10.0.

The disadvantage of this method is the low nutritional value of the cake, the low content of dietary fiber, antioxidants.

The technical task of the invention is to improve the quality of the cake by increasing the nutritional value, the content of dietary fiber, antioxidants, giving it functional properties, intensifying the technological process of its preparation, slowing down the staling process.

The technical task of the invention is achieved by the fact that in the method for the production of cakes, including kneading dough from wheat flour of the highest grade, a solution of edible salt, a suspension of pressed yeast, sour cream, unsalted butter, drinking water, fermentation, cutting, proofing and baking, characterized in that that when kneading dough, dry crushed bioactivated wheat grain is additionally added to it in an amount of 60%, which is pre-mixed with top-grade baking flour and dry sour cream, when kneading dough, drinking water, a solution of edible salt, and unsalted butter are first added to the dough mixer, a mixture of dry crushed bioactivated wheat grain, top grade baking flour and dry sour cream, a suspension of pressed yeast, kneading continues for 10-12 minutes, fermentation of the dough for 90-100 minutes, proofing for 45-50 minutes, baking is carried out at a temperature of 220- 230°C for 15-17 minutes, the dough is prepared with the following content of the original components, g:

wheat flour of the highest grade - 40.0;

dry bioactivated wheat grain - 60.0;

pressed baker's yeast - 3.0;

edible salt - 1.8;

unsalted butter - 18.0;

dry sour cream - 2.37;

water - based on the moisture content of the test 37.5%.

The technical result of the invention is to improve the quality of the cake by increasing the nutritional value, the content of dietary fiber, antioxidants, giving it functional properties, intensifying the technological process of its preparation, slowing down the staling process.

The presence in the proposed method of preparing a cake of dry bioactivated wheat grain with a large amount of dietary fiber, B vitamins, minerals (calcium, phosphorus, magnesium, iron), used in the claimed amount, allows you to give the product functional properties.

The method for the production of grain cakes is as follows.

The pre-husked wheat grain is washed and kept in drinking water at a temperature of (19 ± 1) ° C for (23 ± 1) hours, then washed again and subjected to germination for (11.5 ± 0.5) hours until the size of the sprouts is not more than 1.5 mm. After the wheat grain is washed and sent for drying. The bioactivated wheat grain is subjected to drying at a layer thickness of 1.0 cm, the temperature of the drying agent (45±5)°C for (5.9±0.1) hours. 5±2.5) µm. The dough is kneaded from crushed dry bioactivated grains of wheat, baking flour of the highest grade, a solution of edible salt, a suspension of pressed yeast, unsalted butter, dry sour cream, drinking water, and all prescription components are added during kneading in a certain sequence: first, drinking water is dosed into the dough mixing machine , a solution of food salt, butter, then a mixture of dry crushed bioactivated wheat grain, baking flour of the highest grade and dry sour cream, a suspension of pressed yeast, kneading continues for 10-12 minutes, the dough ferments for 90-100 minutes, after which it is cut into test workpieces weighing 0.11 kg, which are further proofed for 45-50 minutes, baked at a temperature of 220-230 ° C for 15-17 minutes, the dough is prepared with the following content of prescription components, g:

wheat flour of the highest grade - 40.0;

dry bioactivated wheat grain - 60.0;

pressed baker's yeast - 3.0;

edible salt - 1.8;

unsalted butter - 18.0;

dry sour cream - 2.37;

water - based on the moisture content of the dough 37.5%.

The method for the production of grain cakes is illustrated by the following examples.

Example 1 (prototype)

When kneading the dough with a moisture content of 36.5%, first, drinking water, a solution of edible salt, unsalted butter, top-grade baking flour, liquid sour cream, a suspension of pressed yeast are dosed into the dough mixing machine, the kneading is continued for 11 minutes, the dough is fermented for 150 minutes, after it cut into dough pieces weighing 0.11 kg, which are then proofed for 50 minutes, baked at a temperature of 225 ° C for 17 minutes, the dough is prepared with the following content of prescription components, g:

wheat flour of the highest grade - 100.0;

pressed baker's yeast - 3.0;

edible salt - 1.8;

unsalted butter - 18.0;

liquid sour cream - 10.0;

water - based on the moisture content of the test 36.5%.

Organoleptic, physico-chemical indicators of the quality of the cakes are presented in table 1. The nutritional value of products and the content of antioxidants in them are indicated in table 2.

Example 2

Pre-shelled wheat grain is washed and kept in drinking water at a temperature of 20°C for 24 hours, then washed again and germinated for 12 hours until the size of the sprouts is not more than 1.5 mm. After the wheat grain is washed and sent for drying. The bioactivated wheat grain is subjected to drying at a layer thickness of 1.0 cm, a drying agent temperature of 50°C for 6.0 hours. The dough is kneaded with a moisture content of 37.5% from crushed dry bioactivated wheat grain, baking flour of the highest grade, a solution of edible salt, a suspension of pressed yeast, unsalted butter, dry sour cream, drinking water, and all prescription components are added during kneading in a certain sequence: first, in the mixing machine is dosed with drinking water, a solution of food salt, butter, then a mixture of dry crushed bioactivated wheat grain, baking flour of the highest grade and dry sour cream, a suspension of pressed yeast, the kneading is continued for 11 minutes, the dough is fermented for 90 minutes, after which it is cut into dough pieces weighing 0.11 kg, which are further proofed for 45 minutes, baked at a temperature of 225 ° C for 17 minutes, the dough is prepared with the following content of prescription components, g:

wheat flour of the highest grade - 40.0;

dry bioactivated wheat grain - 60.0;

pressed baker's yeast - 3.0;

edible salt - 1.8;

butter - 18.0;

dry sour cream - 2.37;

water - based on the moisture content of the test 37.5%.

Organoleptic, physico-chemical indicators of the quality of the cakes are presented in table 1. The nutritional value of products and the content of antioxidants in them are indicated in table 2.

From tables 1 and 2 it can be seen that in the proposed method, the shelf life of the cake increases by 12 hours, swelling - by 7.0%, the total content of antioxidants - 2.0 times, the content of dietary fiber - 2 times; vitamin B ₁ - 3.2 times; vitamin B ₂ - 4.5 times; calcium - 2.8 times; phosphorus - 4.2 times; magnesium - 8.4 times, iron - 4.4 times, the energy value is reduced by 37 kJ compared to the prototype.

The use of dry bioactivated wheat grain, crushed by the disintegration-wave method, leads to the redistribution of moisture in the product in the direction of reducing the mass fraction of free moisture, which makes it possible to increase the shelf life of its freshness. This is due to the greater water-retaining capacity of bioactivated wheat grain (1.8 g water/g substance) compared to premium wheat flour (0.7 g water/g substance).

The addition of dry crushed bioactivated wheat grain also makes it possible to reduce the dough fermentation time to 90-100 minutes.

In bioactivated wheat, the amount of antioxidants is 3.2 times higher compared to wheat flour of the highest grade. This is due, firstly, to the high content of shell particles in the grain compared to flour, because. when grinding grains, antioxidants are removed along with the separation of bran and germ. Secondly, with the formation of powerful antioxidants during bioactivation: bioflavanoids, vitamin E and the release of zinc from the bound state when exposed to endogenous grain phytase. This trace element is part of the enzyme superoxide dismutase, which has an antioxidant effect.

Table 1 The name of indicators Sample analysis data 1 (prototype) 2 Organoleptic indicators Appearance Corresponds to the form in which the pastry was made with a slightly convex top crust Color Light yellow Light brown Crumb state:
bakedness
porosity
Promes Baked, dry to the touch
Medium, developed
No traces of mess Baked, dry to the touch
Developed, without voids and seals
No traces of mess Taste Corresponding to this type of product, with a touch of sour cream Corresponding to this type of product, with a touch of sour cream Smell Corresponding to this type of product, without foreign impurities Corresponding to this type of product, without foreign impurities physical and chemical indicators Humidity, %, 26.5 27.0 Acidity, hail 2.0 2.5 Swelling, cm ³ 187.0 200.0 The shelf life of the packaged product, h 36.0 48.0

table 2 Name of the component, energy value and total content of antioxidants Content in 100 g of bread,
prepared according to examples 1 (prototype) 2 Proteins, g 8.3 9.4 Fats, g 11.6 12.0 Digestible carbohydrates, g 49.8 45.6 Dietary fiber, g 2.5 4.9 Vitamins, mg: At ₁ 0.13 0.4 At ₂ 0.05 0.23 Minerals, mg: Sa 19.3 54.4 R 71.9 308.1 mg 12.6 108.7 Fe 0.9 4.3 Energy value, kJ 1410 1373 Total content of antioxidants, mg/100 g 0.9 1.8

The use of 60% bioactivated wheat grain makes it possible to produce a functional food product based on dietary fiber, since due to the use of 100 g of cakes, the daily need for them is satisfied by 16.3%, i.e. not less than 15.0%. When making it less than 60.0% by weight of flour, the goal is not achieved.

The proposed method for obtaining a grain cake allows you to:

- increase the nutritional value of bakery products, the content of dietary fiber, antioxidants, reduce energy value,

- increase the shelf life of products,

- expand the range of functional bakery products,

- to intensify the technological process of making cakes.

Claims (3)

A method for the production of cakes, including kneading dough from premium wheat flour, a solution of salt, a suspension of pressed yeast, sour cream, unsalted butter, drinking water, fermentation, cutting, proofing and baking, characterized in that when kneading the dough, dry crushed bioactivated wheat grain in an amount of 60% by weight of flour, which is pre-mixed with top-grade baking flour and dry sour cream, when kneading dough, drinking water, a solution of edible salt, unsalted butter, a mixture of dry crushed bioactivated wheat grain are first added to the dough mixer , baking flour of the highest grade and dry sour cream, a suspension of pressed yeast, kneading continues for 10-12 minutes, dough fermentation for 90-100 minutes, proofing for 45-50 minutes, baking is carried out at a temperature of 220-230 ° C for 15- 17 min, the dough is prepared with the following content of the initial components, g: wheat flour of the highest grade 40.0 dry bioactivated wheat grain 60.0 pressed baker's yeast 3.0 edible salt 1.8 unsalted butter 18.0 dry sour cream 2.37 water - based on the moisture content of the dough 37.5%