RU2817147C1 - Method for manufacturing of bakery products from frozen semi-finished products of high degree of readiness - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to bakery industry. Method for production of bakery products from frozen semi-finished products of high degree of readiness involves kneading yeast dough from wheat flour, bakery yeast, table salt, water, dough fermentation, subsequent moulding of small-piece products and their proofing. Products are baked until readiness, cooled to room temperature, semi-products are frozen at a temperature of -28 °C, subsequent packaging and storage of frozen semi-products at temperature of −18 °C. When kneading dough, a yeast dough stabilizer and structure-forming agent is represented by a hop starter with hop content of not more than 85%. After defrosting at temperature of 22–25 °C, the product is baked for 5 minutes.

EFFECT: obtaining a bakery product with a long storage life (up to 180 days) with improved organoleptic properties, an easy and fast method of preparing the end product.

1 cl, 4 tbl, 5 dwg

Description

The invention relates to the food industry, in particular to the baking industry, and can be used in the production of baked goods from baked frozen products of a high degree of readiness.

There is a known method for the production of bread (RU 232808, IPC A21D 8/02, publ. 04/27/2008), characterized by the fact that it involves kneading dough from wheat flour, baker's yeast, table salt, water and a complex food additive in the amount of 0.3- 0.5% of the total weight of flour, after which the dough is fermented at a temperature of 20-24°C for 20-25 minutes, cutting, proofing of dough pieces, baking of bread, its packaging and freezing, frozen storage and defrosting are carried out, wherein said food additive contains ascorbic acid, esters of monoglycerides with citric acid and pectin in a weight ratio of (0.5-1):(10-30):(10-20).

The disadvantage of this known method is the complex chemical composition of the food additive.

As a prototype, a method was chosen for the production of bakery products from frozen semi-finished products, including kneading yeast dough from wheat flour, baker's yeast, table salt, water, fermentation of the dough, subsequent molding of small-piece products, proofing and shock freezing of semi-finished products at a temperature of - 35 ° C to the internal temperature products -18°C, subsequent packaging and storage of frozen semi-finished products at -18°C, their further defrosting to a temperature inside the products of +10 - +20°C and baking of finished products.

Jerusalem artichoke flour is used as a structure former for yeast dough and a structure stabilizer for frozen semi-finished products, which is added when kneading the dough in an amount of 5-20% of the total mass of flour. The invention makes it possible to improve the structure of frozen dough, increase the stability of the structure, the quality and nutritional value of the finished product.

The disadvantage of this method is the need to bake the product after defrosting the semi-finished product, which requires a long time to prepare the finished product. In addition, the use of Jerusalem artichoke flour as a structure-forming agent has a bad effect on the dough structure, since active fermentation of dough from Jerusalem artichoke flour leads to a decrease in density and an increase in specific volume. After 40 minutes of proofing, fermentation activity increases sharply: a sour smell appears, a pronounced taste of Jerusalem artichoke appears, and semi-finished products become blurred.

The main problem in the manufacture of bakery products using freezing technology is the instability of the quality of the final product, in particular loss of volume and deterioration in appearance due to damage to gluten, recrystallization of water, and changes in the vital activity of yeast cells. In this regard, there is a need to use specialized baking improvers for the structure of frozen dough.

The invention solves the problem of improving the structure of frozen dough, improving the quality of bakery products from frozen semi-finished products, and maintaining the quality of finished products for a long time.

The technical problem that the invention solves is to increase the shelf life of baked frozen semi-finished products to 180 days and increase their microbiological stability during storage using hop starter, while simultaneously improving the structure of frozen semi-finished products and maintaining the high quality of the finished products obtained from them.

The technical result of the invention is the production of a bakery product with a long shelf life with increased organoleptic properties, an easy and quick way to prepare the final product.

The technical problem is solved, and the technical result is achieved in a method for the production of bakery products from frozen semi-finished products of a high degree of readiness, including kneading yeast dough from wheat flour, baker's yeast, table salt, water, fermentation of the dough, subsequent molding of small-piece products, their proofing, freezing of semi-finished products, subsequent packaging and storage, characterized in that hop starter is used as a stabilizer and structure former for yeast dough, molding and proofing are performed, and then the products are baked until ready, cooled to room temperature, frozen and stored at a temperature of -28.5°C, and after defrosting at a temperature of 22-25°C, finish baking for 5 minutes.

Hops, as is known, are a source of specific bitter acids, the amount of which in it varies widely from 16% to 26% and is a genetic characteristic of its individual varieties. These substances have a strong antiseptic effect on many groups of bacteria and do not affect the vital activity of yeast, therefore they are of particular interest for baking production. However, an excessive hop content in the starter - over 85% - leads to a deterioration in its quality and the appearance of unpleasant hop bitterness in the finished product.

Hop starter contains a large amount of volatile substances - phytoncides, essential oils and resins. Bread made from hop starter contains essential amino acids, carbohydrates, fiber, vitamins B and PP, minerals, sodium, potassium, magnesium, phosphorus, iron, and calcium salts. In addition, calcium from hop bread is perfectly absorbed, but not from other cereal-based products.

Hops are very rich in bactericidal substances that prevent the development of foreign microflora. Hop decoction protects delicate yeast cells from the destructive effects of other microorganisms. In the presence of hops, foreign microorganisms do not develop, which results in increased activity of yeast cells: yeast multiply more actively and ferment sugars better.

Advantages of hop bread:

1) hop bread is more resistant to potato disease;

2) hop bread contains fewer foreign (not involved in fermentation) microorganisms;

3) hop bread has a good taste and pleasant aroma;

4) hop bread is better stored (up to 17 days), as it prevents

development of mold fungi.

The claimed invention is illustrated by the following figures and tables.

Table 1 Results of organoleptic and physico-chemical indicators of the test and its parameters.

Table 2 Organoleptic characteristics of finished products

Table 3 Physico-chemical indicators of the quality of workpieces with a high degree of readiness after finishing baking

Table 4 Physico-chemical indicators of the quality of wheat pan bread

Figure 1 Workpiece is highly prepared before baking.

Figure 2 Workpiece with a high degree of readiness after baking at a temperature of 150°C, where, a) - general view of the product; b) - porosity of the product in the cut.

Figure 3 Workpiece of a high degree of readiness after baking at a temperature of 180°C, where, a) - general view of the product; b) - porosity of the product in the cut.

Figure 4 Workpiece with a high degree of readiness after baking at a temperature of 210°C, where, a) - general view of the product; b) - porosity of the product in the cut.

Figure 5 Workpiece with a high degree of readiness after baking at a temperature of 240°C, where, a) - general view of the product; b) - porosity of the product in the cut.

The present invention is carried out as follows.

Example 1

The dough is prepared using a straight method: 1.5% yeast, 2% salt, 100% premium wheat flour, 85% hop starter are diluted in warm water and the dough is kneaded. Fermentation of the dough is carried out at a temperature of 30-32°C for 90 minutes. Next, the dough is cut into products weighing 120 g, the dough pieces are proofed for 40-50 minutes, baked until ready at a temperature of 150°C for 15 minutes using a bakery cabinet, cooled for 20 minutes and the baked pieces are frozen in the freezer. at a temperature of -28°C to a temperature in the middle of the product -18°C. Semi-finished products are packaged in cling film and stored at -18°C for three weeks.

Before baking, frozen semi-finished products are defrosted at a temperature of 25°C to a temperature of +20°C inside the products. The products are baked at a temperature of 150°C for five minutes.

Finished products (Fig. 2), baked from frozen baked semi-finished products, have high quality indicators: they correspond to the shape of the baked goods, have a non-convex upper crust, no side overflows, and small cracks. The crumb is baked, moist and not elastic, with medium porosity, does not take its original shape, the crust is light beige in color, and has a sourish taste.

Example 2

The dough is prepared using a straight method: 1.5% yeast, 2% salt, 100% premium wheat flour, 85% hop starter are diluted in warm water and the dough is kneaded. Fermentation of the dough is carried out at a temperature of 30-32°C for 90 minutes. Next, the dough is cut into products weighing 120 g, the dough pieces are proofed for 40-50 minutes, baked until ready at a temperature of 180°C for 15 minutes using a bakery cabinet, cooled for 20 minutes and the baked pieces are frozen in the freezer. at a temperature of -28°C to a temperature in the middle of the product of -18°C. Semi-finished products are packaged in cling film and stored at a temperature of -18°C for three weeks.

Before baking, frozen semi-finished products are defrosted at a temperature of 25°C to a temperature of +20°C inside the products. Finish the products at a temperature of 180°C for five minutes.

Finished products (Fig. 3), baked from frozen baked semi-finished products, have high quality indicators: they correspond to the shape of the baked goods, have a non-convex upper crust, without side overflows, without large cracks and tears. The crumb is baked, slightly moist, elastic, with medium porosity, takes its original shape, the crust is light brown, with a pleasant hop flavor.

Example 3

The dough is prepared using a straight method: 1.5% yeast, 2% salt, 100% premium wheat flour, 85% hop starter are diluted in warm water and the dough is kneaded. Fermentation of the dough is carried out at a temperature of 30-32°C for 90 minutes. Next, the dough is cut into products weighing 120 g, the dough pieces are proofed for 40-50 minutes, baked until ready at a temperature of 210°C for 15 minutes using a bakery cabinet, cooled for 20 minutes and the baked pieces are frozen in the freezer. at a temperature of -28°C to a temperature in the middle of the product -18°C. Semi-finished products are packaged in cling film and stored at -18°C for three weeks.

Before baking, frozen semi-finished products are defrosted at a temperature of 25°C to a temperature of +20°C inside the products. The products are baked at a temperature of 210°C for five minutes.

Finished products (Fig. 4), baked from frozen baked semi-finished products, have high quality indicators: they correspond to the shape of the baked goods, have a convex upper crust, without side spills. No major cracks or tears. The crumb is baked, not wet to the touch, elastic, with good porosity, takes its original shape, golden brown crust, pleasant hop flavor.

Example 4

The dough is prepared using a straight method: 1.5% yeast, 2% salt, 100% premium wheat flour, 85% hop starter are diluted in warm water and the dough is kneaded. Fermentation of the dough is carried out at a temperature of 30-32°C for 90 minutes. Next, the dough is cut into products weighing 120 g, the dough pieces are proofed for 40-50 minutes, baked until ready at a temperature of 240°C for 15 minutes using a bakery cabinet, cooled for 20 minutes and the baked pieces are frozen in the freezer. at a temperature of -28°C to a temperature in the middle of the product -18°C. Semi-finished products are packaged in cling film and stored at -18°C for three weeks.

Before baking, frozen semi-finished products are defrosted at a temperature of 25°C to a temperature of +20°C inside the products. The products are baked at a temperature of 240°C for five minutes.

Finished products (Fig. 5), baked from frozen baked semi-finished products, have high quality indicators: they correspond to the shape of the baked goods, have a convex upper crust, without side overflows. No major cracks or tears. The crumb is baked, not wet to the touch, elastic, with good porosity, takes its original shape, the crust is dark brown, has a pleasant hop flavor.

Thus, bakery products made from baked frozen semi-finished products using hop starter, when stored for up to 180 days or more, have high quality indicators, which allows the use of hop starter in the production technology of bakery products from frozen semi-finished products.

The use of hop starter as a natural stabilizer and structure former makes it possible to increase the shelf life of bakery products while maintaining structural-mechanical, organoleptic and physicochemical characteristics, as well as to increase the nutritional value of finished products.

This technology is promising for supplying bakery products with increased nutritional value to catering establishments in remote regions, social catering establishments - hospitals, schools, in order to obtain fresh baked goods, save production time, and reduce labor costs. Increased profits due to the convenience of preparing at a certain time, which consumers will like.

The use of frozen semi-finished products is of great importance for the development of the restaurant business, public catering chains and retail trade:

- the production of hot baked goods requires a minimum of space - a freezer, defrosting racks, a bakery cabinet or a combi oven;

- no additional full-cycle equipment is required;

- frozen semi-finished products have a long shelf life (up to 180 days);

- bakery products are baked in the quantities required;

- saving of time and labor costs is observed;

- availability of fresh baked goods at any time;

- no returns due to callousness;

- complete absence of defects;

- fast cooking technology;

- frozen products are in demand.

The use of this technology will make it possible to widely supply retail enterprises with frozen semi-finished products - hypermarket chains, grocery stores, the street food sector, catering, for the purpose of preparing fresh baked goods.

Claims (1)

A method for producing baked goods from frozen semi-finished products of a high degree of readiness, including kneading yeast dough from wheat flour, baker's yeast, table salt, water, fermenting the dough, subsequent molding of small-piece products and proofing them, baking the products until ready, cooling to room temperature, freezing semi-finished products at a temperature of -28°C, subsequent packaging and storage of frozen semi-finished products at a temperature of -18°C, and when kneading the dough, a hop starter with a hop content of no more than 85% is used as a stabilizer and structure former for yeast dough, and after defrosting at a temperature of 22-25 °C, bake the product for 5 minutes.