RU2829596C1 - Multi-grain loaf frozen semi-product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to bakery industry, namely to development of recipe composition of frozen semi-finished product - multi-grain loaf without chemical additives. Frozen semi-product in the form of dough for preparation of a multi-grain loaf contains prime grade wheat flour, oat flour, maize flour, pumpkin puree, dry bakery yeast, salt, sugar, butter margarine and drinking water. Components are used at the following ratio, % of the dough weight: prime grade wheat flour: 30.0–41.0, oat flour: 10.6–19.1, maize flour: 6.0–12.0, pumpkin puree: 0.8–1.5, dry bakery yeast: 0.8–1.1, flavouring substances: sugar, salt: 2.3–3.0, creamy margarine: 3.0, drinking water: 32.0–34.5.

EFFECT: invention enables to stabilize the structure of the frozen yeast semi-product and the loaf baked from it; besides, the invention ensures preservation of organoleptic, physical-chemical and structural-mechanical properties of the ready product.

1 cl, 2 tbl, 3 ex

Description

The invention relates to the bakery industry, namely to the development of a recipe for a frozen semi-finished product - a multigrain loaf, and can be used in the production of hot or fresh baked goods, in particular a loaf from a frozen semi-finished product.

A composition of a frozen yeast semi-finished loaf product is proposed, containing flour, baker's yeast, table salt, water, characterized in that it additionally contains oat flour, corn flour, flax flour. The invention solves the problem of stabilizing the structure of a frozen yeast semi-finished product and preserving the quality of a finished loaf baked from it.

The closest analogue is the composition of frozen dough for making bread from premium and first grade wheat flour, barley flour, granulated sugar, pressed baker's yeast, apple pectin or inulin, edible table salt, hard margarine, water [RU No. 2751845, A21D 2/36, published 19.07.2021].

The disadvantage of this composition is a significant increase in the cost of finished bread, due to the use of inulin and apple pectin.

The composition of frozen grain rye-wheat bread is known, including rye sourdough obtained by sprouting grain in water, grinding, rye and wheat flour, salt, yeast [RU 2003117108, A21D13/02, published 20.12.2004]

The disadvantage of this method is the complex technology and increased labor intensity of bread production.

The composition of bakery products from frozen semi-finished products is known, which includes wheat flour, baker's yeast, salt, water, Jerusalem artichoke flour, which is introduced in an amount of 5-20% of the total mass of flour. The invention allows improving the structure of frozen dough, increasing the stability of the structure, quality and nutritional value of the finished product [RU No. 2479208, A21D 8/02, A21D 2/36, published 20.04.2013].

The disadvantage of this method is the significant cost of Jerusalem artichoke flour and its shortage on the food market.

The main problem in the production of bakery products from yeast dough using shock freezing technology is the instability of the quality of the final product, in particular, loss of volume and deterioration of appearance.

When the dough is frozen, the water it contains turns into ice crystals, which are capable of destroying the outer shell of the yeast cell. When freezing, storing and defrosting, yeast stability may be lost, and gluten may be damaged due to recrystallization of water, which leads to a decrease in the organoleptic structural and mechanical properties of the finished product.

In this regard, there is a need to use specialized baking improvers or natural hydrocolloids. Such hydrocolloids include: guar, xanthan gum, carrageenans, starch, agar, pectin, inulin, fiber, ascorbic acid, carotenoids, etc., which ensure the stability of dough pieces during fermentation, proofing, freezing and defrosting.

The objective of the invention is to develop a recipe for a frozen semi-finished product - a multi-grain loaf without chemical additives.

The technical result of the invention is the stabilization of the structure of the frozen yeast semi-finished product and the loaf baked from it, the preservation of the organoleptic, physicochemical and structural-mechanical properties of the finished product.

The specified technical result is achieved by introducing oatmeal, corn flour and pumpkin puree into the yeast dough.

Analysis of the chemical composition showed that in many respects of the chemical composition, oat and corn flour exceed the indicators of premium wheat flour. Thus, the amount of protein in oat flour is 28.2% higher than in wheat flour; the amount of starch in corn flour is 3.5% higher than in wheat flour; the amount of dietary fiber (pectin and cellulose) in corn and oat flour is 1.3 times higher than in wheat flour (I.M. Skurikhin, V.A. Tutelyan. Chemical composition of Russian food products). These components are active natural hydrocolloids. The addition of pumpkin puree helps to increase the content of carotenoids and pectin in the yeast dough, which also act as hydrocolloids.

The developed composition, due to the presence of natural hydrocolloids, allows storing frozen semi-finished products for 30 days in the freezer and obtaining high-quality ready-made loaf from it.

The recipe for the frozen semi-finished product - multigrain loaf includes: premium wheat flour 30-41%, oat flour 10.6-19.1%, corn flour 6-12%, pumpkin puree 0.8-1.5%, dry baker's yeast 0.8-1.1%, flavorings - sugar, salt 2.3-3.0%, butter margarine 3.0%, drinking water 32.0-34.5% of the dough weight.

Wheat, corn and oat flour are sifted, combined and mixed. Pumpkin puree, sugar, salt and dry yeast are added to warm water (28-30°C), the flour mixture is added, mixed and melted margarine is added at the end of the kneading. Knead for at least 5 minutes. Leave to ferment for 120 minutes with one kneading after 60 minutes. Then loaves are formed, thawed for 15-20 minutes to restore the shape and subjected to shock freezing at a temperature of (- 35°C) to a temperature inside the products of (-18°C); The frozen semi-finished product is packaged and stored at a temperature of (-18°C) for up to 30 days.

Before baking, the frozen semi-finished product is defrosted to a temperature of +15+20°C inside the product, after which it is baked at a temperature of 180°C (100% steam).

Example 1.

Yeast dough is prepared using the straight-leaven method. The following raw materials are loaded into a dough mixing machine in warm water: 10 g pumpkin puree, 7 g dry yeast, 5 g salt, 10 g sugar, flour mixture: 270 g premium wheat flour, 70 g oatmeal, 40 g corn flour, the dough is kneaded, and 20 g melted margarine is added at the very end. The dough is kneaded until the gluten framework is fully developed. The dough is fermented at a temperature of 25-30°C for 120 minutes with one kneading after 60 minutes. Next, the dough is divided into loaves (2 pieces weighing 330-350 g), the dough pieces are proofed for 15 minutes and the semi-finished products are shock-frozen at a temperature of (-35°C) to a temperature inside the products of (-18°C), followed by packing the frozen semi-finished products in polyethylene bags for food products and storing at (-18°C) for 30 days.

Before baking, frozen semi-finished products are defrosted to a temperature of +15+20°C inside the products, after which they are baked for 40 minutes at a temperature of 180°C (100% steam).

Example 2.

Yeast dough is prepared without sponge. The following raw materials are loaded into a dough mixing machine in warm water: 15 g pumpkin puree, 5 g dry yeast, 5 g salt, 10 g sugar, flour mixture: 250 g premium wheat flour, 90 g oatmeal, 50 g corn, the dough is kneaded, at the very end 20 g melted margarine is added. The dough is kneaded until the gluten framework is fully developed. The dough is fermented at a temperature of 25-30 ° C for 120 minutes with one kneading after 60 minutes. Next, the dough is divided into loaves (2 pieces weighing 330 - 350 g), the dough pieces are proofed for 30 minutes and the semi-finished products are shock frozen at a temperature of (-35°C) to a temperature inside the products of (-18°C), followed by packing the frozen semi-finished products in polyethylene bags for food products and storing at (-18°C) for 30 days.

Before baking, frozen semi-finished products are defrosted to a temperature of +15+20°C inside the products, after which they are baked for 30 minutes at a temperature of 180°C (100% steam).

Example 3.

Yeast dough is prepared without sponge. The following raw materials are loaded into a dough mixing machine in warm water: 5 g pumpkin puree, 7 g dry yeast, 5 g salt, 15 g sugar, flour mixture: 200 g premium wheat flour, 100 g oatmeal, 50 g corn, the dough is kneaded, at the very end 20 g melted margarine is added. The dough is kneaded until the gluten framework is fully developed. The dough is fermented at a temperature of 25-30 ° C for 120 minutes with one kneading after 60 minutes. Next, the dough is divided into loaves (2 pieces weighing 330-350 g), the dough pieces are proofed for 15 minutes and the semi-finished products are shock-frozen at a temperature of (-35°C) to a temperature inside the products of (-18°C), followed by packing the frozen semi-finished products in polyethylene bags for food products and storing at (-18°C) for 30 days.

Before baking, frozen semi-finished products are defrosted to a temperature of +15+20°C inside the products, after which they are baked for 40 minutes at a temperature of 180°C (100% steam).

Table 1 presents the organoleptic quality indicators of freshly baked multigrain loaf and loaf baked from frozen semi-finished product after 30 days of low-temperature storage.

Table 2 presents the physicochemical and structural-mechanical quality indicators of freshly baked baguette and baguette baked from frozen semi-finished product after 30 days of low-temperature storage.

The difference between the indicators is within the experimental error. The indicators presented in Table 2 correlate with the standard data of GOST 31805-2018 "Bakery products made from wheat flour" and GOST R 52697-2006 "Frozen and chilled semi-finished bakery products. General specifications".

Thus, loaves baked from frozen semi-finished products after 30 days of low-temperature storage are not inferior in quality to freshly baked ones.

The use of frozen semi-finished products is of great importance for the development of the restaurant business, catering chains, hypermarket chains, and grocery stores:

- the production of freshly baked bakery products requires a minimum of space - a freezer, defrosting racks, a bakery (or convection) cabinet;

- no additional equipment is required for the full production cycle;

- bakery products (baguettes) can be baked according to consumer demand;

- there is a saving of time and labor costs at finishing plants;

- availability of fresh baked goods at any time.

- the possibility of selling frozen baguette semi-finished products for making fresh baked goods at home

Claims (4)

A frozen semi-finished product in the form of dough for making a multi-grain loaf, characterized by the fact that it contains premium wheat flour, oat flour, corn flour, pumpkin puree, dry baker's yeast, salt, sugar, butter margarine and drinking water, in the following ratio of components, % of the dough weight: premium wheat flour 30.0-41.0 oat flour 10.6-19.1 corn flour 6.0-12.0 pumpkin puree 0.8-1.5 dry baker's yeast 0.8-1.1 flavorings - sugar, salt 2.3-3.0 butter margarine 3.0 drinking water 32.0-34.5