RU2835036C1 - Dough composition for making bread - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bread production. Dough composition for bread preparation contains prime grade bakery wheat flour, beet pulp pectin extract, pressed bakery yeast, food salt and water. Pectin extract of beet pulp is obtained by extraction using 4% citric acid solution at a ratio of beet pulp to citric acid solution of 1:7. Components are used at the following weight ratio, kg: prime grade wheat flour – 100.0, beet pulp pectin extract – 15.0, pressed bakery yeast – 1.0, food salt – 1.25, water – as per calculation.

EFFECT: invention allows to produce bread with increased nutritive value and high physical and chemical properties.

1 cl, 2 tbl

Description

The invention relates to the food industry, in particular to the production of bread.

The composition of the preparation of bread according to the standard recipe for wheat bread from grade 1 wheat flour is known, kg:

Wheat flour grade 1 100 Pressed baker's yeast 1.5 Table salt 1.3 Drinking water By calculation

(Collection of recipes for bakery products produced according to state standards. - St. Petersburg: GIORD, 2004. - P. 19).

The disadvantages of this composition are the low nutritional value of the finished products, the duration of the dough preparation process of 2.5 hours using the straight dough method and 4-5 hours using the sponge method, and a short shelf life (no more than 24 hours after removing from the oven).

The closest to the claimed technical solution is a composition for preparing dough for bakery products using apple pectin extract, into which apple pectin extract is additionally introduced in an amount of 5-20% of the flour weight and contains, kg:

Wheat flour 1st grade 100 Pressed baker's yeast 1.5 Table salt 1.3 Apple pectin extract 5-20 Drinking water By calculation

(Sokol N.V., Donchenko L.V., Mislivsky B.V. Use of pectin substances to improve the baking properties of flour and the quality of bread. - Bread Baking of Russia, 2003, No. 5, pp. 24-25).

Pectin extract from apple pomace is used in this recipe as an oxidative enhancer and is used in the processing of weak flour, but this composition does not contain enough pectin substances.

The technical result of the invention is an increase in the amount of pectin substances in the finished product, as a consequence, an increase in the nutritional value and physical and chemical properties of bread.

The technical result is achieved in that the dough composition for preparing bread, containing wheat flour, pectin extract, pressed baker's yeast, edible salt, water, according to the invention, premium grade baker's wheat flour is used as the wheat flour, and beet pulp extract obtained by extraction using a 4% citric acid solution, in a ratio of beet pulp to citric acid solution of 1:7, with the following ratio of components by weight, kg, is used as the pectin extract.

Premium grade wheat flour for bread making 100,0 Pectin extract from beet pulp 15.0 Pressed baker's yeast 1.0 Table salt 1.25 Water By calculation

The novelty of the proposed offer is due to the fact that instead of apple pectin extract, pectin extract from beet pulp is used, which contains approximately 2 times more pectin substances. Due to this, the physical and chemical indicators and nutritional value of the finished bread are increased.

When adding pectin extract from beet pulp, the following changes are observed:

- improves dough plasticity;

- the viscosity of the dough increases;

- improves the texture of the finished bread.

It was found that when obtaining pectin extract from beet pulp using a citric acid solution, the best acid concentration is 4%. At a higher acid concentration, the pectin extract is not suitable for food production, and at a lower acid content it contains a small amount of pectin substances.

The conducted studies have established that due to the selected quantitative composition of the dough composition for bread preparation, the finished product is obtained with high physical and chemical indicators. Changing the content of premium wheat flour or pectin extract from beet pulp leads to the fact that the bread is not high, with a weak crumb and low porosity.

Bread from the proposed dough composition is prepared as follows.

The dough is made in 3 ways: with sponge, without sponge and using a chilled yeast semi-finished product.

1) In the straight dough preparation method, all the raw materials specified in the recipe are added to the container of the dough mixing machine.

The raw materials are dosed using dosing devices that measure and direct the required amount of premium wheat flour, pressed baker's yeast, edible salt, water and pectin extract from beet pulp into the dough mixing machine.

The dough is kneaded in dough mixing machines until the dough is homogeneous throughout the mass. The duration of dough kneading depends on the baking properties of the flour being processed, the technology used, and the brand of the dough mixing machine. After kneading, the dough is fermented to obtain dough with optimal organoleptic and rheological properties. The duration of dough fermentation in the straight-dough method is 150 minutes, the dough temperature is 28-32°C.

To improve the properties of the dough, it is subjected to one or more kneadings. Then the dough is divided, the dough pieces are proofed and baked at a temperature of 200-220°C for 50 minutes.

2) The sponge method of preparing dough consists of two stages: preparing the sponge, preparing the dough.

For the dough, take 50% premium bread flour, 2/3 water and all the pressed baker's yeast. The dough fermentation time is 3.5-4.5 hours. The dough is kneaded on the finished dough, adding the remaining flour, water and the remaining raw materials (pectin extract from beet pulp and edible salt). The dough fermentation time is 1.0-1.5 hours at a temperature of 25-28°C. During the fermentation process, the dough is subjected to one or two kneadings. Then the dough is divided into pieces, rounded, pre-proofed, shaped into dough pieces and finally proofed. Then baked at a temperature of 200-220°C for 50 minutes.

3) On a cooled yeast semi-finished product, the bread making process consists of the following stages:

- Kneading the dough;

- Fermentation of dough;

- Kneading the dough;

- Dough fermentation;

- Cutting the dough;

- Final proofing;

- Baking bread.

The dough is kneaded in universal dough mixing machines designed for this purpose. To do this, flour is mixed into the bowl in the amount of 50% of the total mass, yeast in the amount of 2/3 of the total mass and water. The mixing process continues until a homogeneous mass of the semi-finished product is achieved. The total dough kneading time is approximately 40 minutes.

Fermentation of the dough occurs at a temperature of 20-22°C for 8-10 hours.

The dough is kneaded in a similar way: the remaining raw materials are mixed in a bowl with the addition of a salt solution, pectin extract from beet pulp, flour and the remaining amount of water in accordance with the recipe.

The dough ferments at a temperature of 30°C for 60 minutes.

At the stage of dough division, dough dividing machines are used.

The final proofing is carried out in a proofing cabinet at a temperature of 35-40°C and a relative air humidity of 75-80% (duration 45-60 min). The bread is baked in an oven at a temperature of 220°C for 40 minutes.

The dough compositions for making bread are given in Table 1.

The physicochemical properties of the finished bread depending on the dosage of pectin extract from beet pulp are presented in Table 2.

Thus, from the data given in Table 2, the dough composition for bread preparation, which contains 15% of beet pulp pectin extract, is characterized by high physicochemical indicators. And also due to the use of beet pulp pectin extract, the nutritional value of the finished bread increases.

Claims (2)

A dough composition for making bread, containing wheat flour, pectin extract, pressed baker's yeast, edible salt, water, characterized in that premium grade wheat flour is used as the wheat flour, and beet pulp extract is used as the pectin extract, obtained by extraction using a 4% citric acid solution, in a beet pulp to citric acid solution ratio of 1:7, with the following component ratio by weight, kg: Premium grade wheat flour for bread making 100,0 Pectin extract from beet pulp 15.0 Pressed baker's yeast 1.0 Table salt 1.25 Water By calculation