RU2841988C2 - Method for preparation of rich wheat crumbs with dried calamary skin product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to bakery production. Disclosed is a method for preparation of rich wheat crumbs with a dried product of calamari skin, involving kneading dough from high-grade wheat bakery flour, pressed bakery yeast, culinary food salt, sugar sand, vegetable oil, a dried product of calamary skin "KalmaKS" and water, dough fermentation for 20-30 minutes, dough kneading, dough handling and rusk plates formation, proofing, baking rusk plates at temperature of 145-150 °C for 35-40 minutes, holding for 24-48 hours, cutting into slices, subsequent drying and cooling, wherein dough is kneaded in two stages, by preparation of sponge and then by preparation of dough, and at stage of dough preparation one adds dried product of calamari skin "KalmaKS" in amount of 10±2% to total weight of flour.

EFFECT: invention provides improved organoleptic characteristics, increased content of collagen, essential amino acids, unsaturated fatty acids, mineral substances and vitamins in finished products, at the same time biological value of crumbs increases, the range of bakery products with low moisture content is expanded.

1 cl, 6 tbl, 1 ex

Description

The invention relates to the food industry, namely to bakery production, and can be used for the production of rusks from wheat flour.

A method for producing rusks of increased nutritional value is known (Patent RU 2654790 C2, IPC A21D 2/36 published on 22.05.2018 "Method for producing rusks of increased nutritional value") characterized by the fact that the dough is prepared in a straight-dough method from whole-grain wheat flour, pressed baker's yeast, edible table salt, granulated sugar, whey, mustard oil and drinking water at a dough moisture content of 41.5%, the dough is fermented for 90 minutes, flax seeds are added to the dough 20 minutes before the end of the fermentation process, the fermented dough is cut, proofed for 50-55 minutes and baked for 15-20 minutes at 200-220 ° C, the baked rusks are kept for 8-10 hours, then they are cut into slices and drying the rusks for 15-17 minutes at 170-180°C, preparing the dough with the following content of the recipe components, kg per 100 kg of flour: whole-grain wheat flour - 100.0; pressed baker's yeast - 2.6; edible table salt - 1.0; granulated sugar - 10.0; whey - 15.0; mustard oil - 3.0; flax seeds - 5.0; drinking water - taking into account the dough humidity of 41.5%. The invention improves the quality of products, increases the nutritional value, reduces the energy value, intensifies the production process, and imparts a preventive focus to the product. The disadvantage of the method is the need to use expensive raw materials (mustard oil, flax seeds), as well as the limited content of biologically active substances in the finished product.

The closest analogue is the method for preparing rich rusks (Patent RU 2 315 480 C1, IPC A21D 13/08 published 27.01.2008 "Method for preparing rich rusks"), which includes kneading dough from premium wheat flour, a suspension of pressed baker's yeast, a solution of edible salt, a solution of granulated sugar and a fat product. Then fermentation, kneading, proofing, baking of rusks slabs, their further proofing and drying of rusks are carried out. Moreover, after 60±5 minutes from the start of fermentation, at the stage of kneading the dough, sesame seeds are added to it in an amount of 20±2% of the weight of flour in the dough. Sesame seeds are preliminarily subjected to heat treatment at a temperature of 65-70°C for 6-7 minutes. The dosage of the fat product is reduced taking into account the fat content in the sesame seed. After adding sesame to the dough, it is fermented again until the desired acidity is accumulated. This improves the organoleptic characteristics of the products, increases the stability of the aroma in the product during storage, improves the vitamin and mineral composition of the finished products, increases the biological value of rusks, and expands the range of low-moisture bakery products with functional properties. The disadvantage of the method is the limited content of biologically active substances in the product.

The technical objective of the claimed method is to improve the quality of finished products by increasing biological value, correcting the organoleptic characteristics of food products (taste, smell, color), and expanding the range of products.

The technical task is achieved by the fact that in the method of preparing rich wheat rusks, including the preparation of dough from premium wheat flour, pressed baker's yeast, edible table salt, granulated sugar, vegetable oil and water, fermentation of the dough, kneading, cutting the dough and forming rusks slabs, proofing, baking rusks slabs, holding for cooling, cutting into slices and subsequent drying, what is new is that at the stage of preparing the dough, a dried squid skin product "KalmaKS" is added in an amount of 10±2% to the weight of the flour.

The technical result consists in improving the quality of rusks in terms of aroma, color and taste, increasing their biological value, enriching them with animal protein, essential amino acids, collagen, biologically active fatty acids of the ω-6 and ω-3 families, vitamins and minerals, and expanding the range of low-moisture bakery products.

The dried squid skin product "KalmaKS" is a promising component in food products. Its chemical composition is given in Tables 1-5.

The proteins of the dried squid skin product “KalmaKS” contain all essential amino acids: leucine, isoleucine, valine, methionine, lysine, phenylalanine, threonine, tryptophan (Table 2).

Lipids of the dried squid skin product “KalmaKS” contain 49.8% polyunsaturated fatty acids (Table 3).

The dried squid skin product “KalmaKS” contains various minerals and vitamins (tables 4, 5).

The method for preparing rich crackers with dried squid skin product "KalmaKS" is as follows.

The dough is prepared from premium wheat flour, pressed baker's yeast, table salt, granulated sugar, vegetable oil and dried squid skin product "KalmaKS" in the amount of 10±2% of the flour weight. The dough is prepared in two stages: dough and leaven. The leaven is fermented for 180-240 minutes. The dough obtained from the entire mass of the recipe components is kneaded in one step and fermented for 20-30 minutes, then kneaded, the dough is divided, rusk slabs are formed and proofed. The baking of rusks is carried out at a temperature of 145-150°C for 35-40 minutes, then the products are cooled in the forms for 20-30 minutes, transferred to trays and kept for 24-48 hours, mechanically cut into slices, dried and cooled.

Example of the method implementation

Example 1. The dough is prepared in two stages: leaven and dough. The leaven is prepared in the bowl of a dough mixing machine. First, 40 kg of drinking water is added and 2 kg of premium dry pressed baker's yeast are dissolved in it, mixed thoroughly and left for 10 minutes to dissolve. 60 kg of premium wheat baker's flour are added to the yeast dissolved in water and the leaven is kneaded for 10-15 minutes until a homogeneous mass with a moisture content of 41-45%. The resulting leaven is fermented for 180-240 minutes. The final acidity of the leaven is 2.5-3.5 degrees.

Then, 40 kg of premium wheat flour, 35 kg of drinking water with 4 kg of granulated sugar and 3 kg of edible table salt of at least grade 1 dissolved in it are added to the prepared dough. Vegetable oil in the amount of 7 liters is added as a fat component. Then, dried squid skin product "KalmaKS" is added in the amount of 10 kg (10±2% of the total flour mass). The dough obtained from the entire mass of the recipe components is kneaded in one step for 10-15 minutes until a homogeneous mass is obtained and fermented for 20-30 minutes. Dough humidity is 45-55%. Dough readiness is determined when the acidity reaches 3.5-4.5 degrees.

Then they knead, divide the dough, form rusks slabs, proof for 30-40 minutes and bake. Baking is carried out at a temperature of 145-150°C for 35-40 minutes, then the slabs are kept for 24-48 hours. After the holding is complete, they are cut into slices, dried at a temperature of 140-145°C for 15 minutes and cooled.

Organoleptic quality indicators of rusks are presented in Table 6.

Thus, the method of preparing rich wheat rusks with dried squid skin product "KalmaKS" makes it possible to:

- to increase the biological value of wheat rusks while ensuring good organoleptic quality indicators;

- expand the range of wheat crackers.

Sources of information:

1. Patent RU 2654790 C2, IPC A21D 2/36 published 05/22/2018 "Method for producing crackers of increased nutritional value".

2. Patent RU 2315480 C1, IPC A21D 13/08 published 27.01.2008 “Method for preparing rich rusks”.

Claims (1)

A method for preparing rich wheat rusks with a dried squid skin product, which includes kneading dough from premium wheat flour, pressed baker's yeast, edible table salt, granulated sugar, vegetable oil, the dried squid skin product "KalmaKS" and water, fermenting the dough for 20-30 minutes, kneading, dividing the dough and forming rusks slabs, proofing, baking the rusks slabs at a temperature of 145-150°C for 35-40 minutes, holding for 24-48 hours, cutting into slices, then drying and cooling, wherein the dough is kneaded in two stages, by preparing the dough and then preparing the dough, and at the stage of preparing the dough, the dried squid skin product "KalmaKS" is added in an amount of 10±2% to the total mass of flour.