SU1069754A1 - Method of producing moulded bread - Google Patents

Abstract

1. METHOD OF MANUFACTURING FORMED BREAD, including mixing recipe components, fermenting dough, cutting it, proofing baking and baking products, which is characterized by the fact that, in order to improve the quality of finished products and reduce the cost of dry substances of flour for fermentation, fermentation is carried out within 20 -30 minutes, and the proofing of the blanks was carried out at 18-27 seconds and a relative humidity of 65-75% for 90-120 minutes. 2. The method according to claim 1, characterized by the fact that, when preparing dough from wheat flour, fermentation is carried out for 30 minutes, and the doughing of the blanks is carried out at 24-27 ° C and relative humidity of 65-75% within 90-100 minutes "3. The method according to claim 1,0 tl and h a yug (L HZ and the fact that, when preparing dough from rye rye-wheat flour, fermentation is carried out for 20-30 minutes, and the proofing is finished 18-22 C and relative humidity 65-70% for 100-120 minutes

Description

tt

01

4 The invention relates to the baking industry, in particular to the production of molded grades of bread from rye, wheat flour or a mixture of wheat and rye flour. A known method for the production of pancake bread, in which the dough billet is made up of chambers at 35–40 ° C and relative humidity of 75–80% for 30–60 min. The disadvantage of this method is that the increased relative humidity of the environment leads to the adhesion of dough pieces to the form,. . The closest problem to be solved and the achieved result is a method for the production of bread bread, including mixing recipe components, fermenting dough (cutting it, proofing baked goods, baking C21 products. This method does not provide uniform porosity of products, which reduces 1 (: quality of finished product The purpose of the invention is to improve the quality of the finished products and reduce the cost of dry substances — fermentation hives. This goal is achieved in that according to the method for the production of tin bread, which includes evacuation of the recipe components, fermentation of the dough, its cutting, proofing and baking of products, fermentation is carried out for 20-30 minutes, and the proofing of the blanks is carried out at il8-27c and a relative humidity of 65-70% for 90-120 minutes, : In addition, when preparing dough from wheat flour, fermentation is carried out for 30 minutes, and the dough is processed at 24-27 s and relative humidity 65-75% for 90-100 minutes. When preparing dough from rye and rye-wheat flours are fermented for 20-30 minutes, in the proofing of billets carried out at 18-22 ° C and rel. relativity humidity 65-70% within 100-120 min. Example 1 Preparing dough for the production of pancake from wheat wheat flour. The flour content in the dough is 60%. For the preparation of sourdough, 60 kg of wheat flour of 1st grade are taken, mixed with. 0.7 kg of compressed yeast, previously diluted in 32.3 L of water, the temperature of which is and dough is kneaded for 7 minutes. The moisture content of the resulting dough is 44%. Cooked custard is fermented for 210 minutes. 40 kg of wheat flour of 1 grade, 25 liters of water, 5 liters of sodium chloride solution with a density of 1.2 kg / l are added to the fermented brew, and the dough is kneaded in a kneading machine for 10 minutes. Dough ferments for 30 minutes. Then the dough is divided into pieces with a mass of 0.85 kn, placed in baking forms and settled for 100 minutes at a temperature of proofing medium and a relative humidity of 65%. Distant dough pieces are baked after hygrothermal processing for 4 minutes at a tunnel baking oven for 45 minutes at. Example 2. In the production of wheat pan bread prepared t jcecTO on a thick dough. A brew was prepared in the same way as in Example 1. A prepared bark was fermented for 210 minutes. The components provided by the recipe are added to the fermented brew, the dough is kneaded for 10 minutes, and iTecTo is fermented for 30 minutes. Divided dough into blanks: set for 95 minutes at a temperature of proofing medium and a relative humidity of 70%. The dough blanks are baked after hygrothermal treatment in a baking tunnel. oven for 45 minutes at. Example 3 In the production of wheat pan bread, dough is prepared on thick dough prepared according to the method indicated in Example 1, Opara is fermented for 210 minutes. The recipe components are added to the fermented brew and the dough is kneaded for 10 minutes. After fermentation for 30 minutes, the dough is divided into preforms, which are allowed to stand for 90 minutes at a temperature of 21 ° C and a relative humidity of 75% ,. The dough blanks after hygrothermal processing are baked in a tunnel baking oven for 45 minutes at. Example 4. In the production of pan bread from rye flour ready- t in the dough on a liquid sourdough of rye flour. To do this, take 96 kg of a liquid ferment with a moisture content of 72% and an acidity of 11–12 N, to which 70 kg of rye flour are added, 5.38 l of boiled salt with a density of 1.2 kg / l, and in a kneading machine, knead the dough for 7 min The moisture of the prepared dough leaves 50%. The kneaded dough is equivalent to 20 minutes at 0 ° C. Then, the esto, which is divided into pieces, is placed in molds and settled for 120 minutes at a relative humidity of 65%. The dough blanks after hygrothermal processing are baked for 3 minutes at 100 ° C in a tunnel baking oven for 50 minutes at. Example 5. Preparing dough,. cutting, hygrothermal processing of billets, baking bread as described in Example 4, but the fermentation of dough is 25 minutes, and doughing doughing is carried out for 110 minutes at a temperature of 2.0 ° C and a relative humidity of 68%. Example 6. Preparing dough, cutting, hygrothermal processing of the blanks, baking bread as in Example 4. However, the duration of the dough fermentation is 3.0 minutes, and proofing is done in test blanks. 100 minutes at a temperature of proofing environment of 22 ° C and a relative humidity of 70%. In all examples, cool: after baking, bread is subjected to qualitative analysis. Acidity, the magnitude and structure of the porosity of the moss, the specific volume and organoleptic indices are determined by conventional methods. In addition, in the process of making bread, according to known methods, the loss of flour solids on fermentation is determined. To compare the proposed method with the known, control experiments were carried out. The results of the experiments are summarized in the table. The test results indicate that the cost of dry substances of flour for fermentation by the proposed method is less, and the content of bisulfite-binding compounds in the crust and bread bread is higher than in bread obtained by known methods. The use of the proposed method in the baking industry in the production of bread-sorts of bread from wheat flour or rye wheat flour, or a mixture of rye and rye-wheat flour will improve the quality of finished products, as well as reduce the cost of dry substances of flour for fermentation.

fermentation

60

distance 52

yoy

35

ness

76-75%

STV

4.24.

but

2.8

75

i

Evenness on

310

30 90 27 75 3.59

30 95 26 70 3.57

2.8

2.8

75

75

Uniform

Number Uniform on

310

310

.Table continuation

Elastic condition mishy

The content of bisulfite euntsih substances, mg / eq /

50.98 56.13

Continued tablish :)

Elastic Elastic

52.36

52.36 57.0 57.0

Claims (2)

1. METHOD FOR PRODUCING FORMED BREAD, including mixing recipe components, fermenting dough, cutting it, proofing blanks and baking products, characterized in that, in order to improve the quality of the finished products and reduce the cost of dry matter of flour for fermentation, fermentation is carried out for 20 -30 min, and the proofing of the workpieces is carried out at 18-27 ° C and relative humidity 65-75% for 90-120 minutes 2. The method according to p. 1, with the fact that when t and h and when preparing the dough from wheat flour, fermentation is carried out for 30 minutes, and the proofing of the workpieces is carried out at 24-27 ° C and relative humidity 65-75% for 90-100 minutes. u and C 1 test from rye and rye-wheat flour fermentation is carried out for 20-30 minutes, and ι blanks are carried out at 18-22 ^g C and a relative humidity of 65-70% for 100-120 minutes. The method is pop. .