SU1082364A1 - Method of baking bread - Google Patents

Abstract

1. METHOD OF MANUFACTURE OF BREAD, including the mixing of components with the introduction of acid-containing raw materials. making sourdough, kneading dough, cutting it up, proofing and baking, characterized in that, in order to speed up the process, you do not need bread, increase its nutritional value and output. rye or rye-wheat flour at the stage of sourdough preparation in the amount of 10-20% by weight of flour, and in the production of bread from wheat flour - at the stage of kneading dough in the form of an aqueous suspension, pre-treated with ultrasound with a frequency of ebani 10–12 kHz for 2–10 min and taken in quantifies (l e 2–10% of the flour weight. 2. The method according to claim 1, characterized in that the aqueous suspension of the block powder is prepared by mixing the block powder and water in the ratio of 1: 3.

Description

110 The invention relates; to food industry and can be used in bakery production in the preparation of dough in an accelerated way for mass sorts of bread from rye, wheat, rye-wheat flour. There is a known method for the accelerated preparation of bread by adding acid-containing components to the test: edible organic acids (lactic citric acid or block acid in combination with acetic acid) or whey, or concentrated lactic acid sourdough (CMLC). This increases the dosage of the yeast and increases the temperature of the dough, intensifying its mechanical treatment by lengthening the batch or using machines with enhanced mechanical processing of the dough during the kneading 1. However, the use of edible organic acids in the accelerated test method has the following disadvantages: organic acids are scarce and expensive those; organic acid bread is characterized by insufficient flavor. The closest to the proposed technical essence and the achieved result is a method of producing bread from rye, wheat, rye-wheat flour, which includes mixing the components with the addition of acid-containing raw materials in the form of whey, making sourdough, kneading dough, cutting, proofing and baking C2J . The disadvantage of this method is the lengthy process of preparing bread, the increased consumption of activated yeast, and the limited storage time of the acid-containing raw material used - the dairy syrup. The purpose of the invention is acceleration. The process of making bread, its improvement in nutritional value and this goal is achieved by the fact that according to the method of production of bread from rye, wheat, rye flour, including the mixing of components with the addition of acid containing raw material f preparation for sourdough, kneading dough, cutting, and For example, block powder in the amount of 10–20% by weight of flour is used as an acidic raw material in the production of bread from rye or rye-spench 4 flour at the stage of preparing a starter; and wheat flour - the step of kneading the dough in the form of an aqueous suspension, pretreated with ultrasound vibration frequency of 10-12 kHz for 210 minutes and taken to that amount of 2-10% by weight of mu 'and. In addition, an aqueous suspension of the block powder is prepared by mixing the block powder and water in a 1: 3 ratio. Example 1. 30 kg of rye wallpaper flour and 45 ml of water at UO ° C are thoroughly mixed and a lactic sourdough is prepared. Duration ferment ferment 8h. The dough is kneaded according to the following recipe: 70 kg of rye wholemeal flour, 1.5 kg of edible salt, 75 l of ferment, 40 l of water are loaded into a kneading machine. Dough after 100 minutes of fermentation is served for cutting. Subsequent operations correspond to those of the prototype method. About p and m e r 2. 20 kg of block powder, 2 kg of rye wholemeal flour and 38 l of water are thoroughly mixed at 40 ° C and are added during the preparation of the lactic acid starter. The fermenting duration of the ferment is 3 hours. The dough is kneaded according to the following recipe: 98 kg of rye wallpaper flour, 1.5 kg of edible salt, 60 l of ferment 53 l of water are loaded into the same machine. Dough after 40 minutes of fermentation is served for cutting. Subsequent operations correspond to operations of the prototype method. Example 2 kg of rye wholemeal flour and 10 kg of block powder are poured with 18 liters of water at 40 ° C, mixed thoroughly and used at the stage of preparation of a lactic acid ferment. The fermenting duration of the ferment is 5 hours. The dough is kneaded according to the following recipe: 50 kg of wheat flour 2 varieties, 48 kg of rye wallpaper flour, 1.5 kg of edible salt, 30 kg of ferment, 53 l of water are loaded into the same machine. Dough after 60 minutes of fermentation is served for cutting. Subsequent operations correspond to operations of the prototype method.

II p and mep 4. 2 kg of block powder is poured over 6 liters of water, mixed thoroughly and the resulting suspension is treated with ultrasound at an oscillation frequency of 15 kHz for 2 minutes on an acoustic installation of the type АЗУ-0.25. After that the suspension is introduced into the wheat dough when kneading.

The dough is kneaded according to the following recipe: 100 kg of wheat flour 2 varieties, 1.5 kg of edible salt, 2 kg of yeast, 8 kg of aqueous suspension, 50 liters of water are loaded into the same machine. Dough after ferment for 50 minutes, then it is served for cutting. Subsequent operations correspond to those of the prototype method.

PrimerZ, 5 kg of block powder is poured with 15 liters of water, mixed thoroughly and the resulting suspension is treated with ultrasound at a frequency of 18 kHz for 5 minutes at an acoustic installation of the type АЗУ-0,25. After that, the suspension is introduced into the wheat dough during kneading.

The dough is kneaded according to the following recipe: 100 kg of wheat flour of 2 grade, 1.5 kg of edible salt, 2 kg of yeast, 20 kg of suspension, 40 l of water

loaded into the same machine. After kneading, the dough ferments for 40 minutes, then it is served for cutting. Subsequent operations correspond to those of the prototype method.

Example 10 kg of block powder is poured with 30 l of water, thoroughly mixed, and the resulting suspension is treated with ultrasound at an oscillation frequency of 20 kHz for 10 minutes at an acoustic installation such as AZU-0.25. After that, the suspension is introduced into the wheat dough during kneading.

The dough is kneaded according to the following recipe: 100 kg of wheat chukn 2 varieties, 1.5 kg of edible salt, 2 kg of yeast, 40 kg of suspension, 5 l of water are loaded into the same machine. The dough after kneading without fermentation is served for cutting. The successive operations correspond to those of the prototype method.

about

In tab. 1 shows the performance of the process proposed and known methods, and in table. 2 - quality indicators of baked bread.

I

Table 1

Humidity 49.0 50, test,% 46.0 Temperature test, ° C 30-32 30-31 30 Acidity is finite, degree. 3.5 10.0 10, Preparation of aqueous suspension, min Preparation of starter, h Kneading dough, min 2.5 8.0 46.0 46.0 46.0 0-31 30-32 30-32 30-32 0.0 3.5 3.5 3.5 2.5 2.5 2.5 The dough's growth, min 60 Test dough I min 30 Baking bread, min 20 Total duration of bread preparation, h J min 1.5

44

39 16

58 170

144 As evidenced by the data of Tac. 2, for ready-made breads, baked not

Continued table.

Table 2

45 46

45

40

20 22 20

60 166

59 192 155 153.5 160 60 50 40 50 30 30 30 45 20 20 20 7.37 1.44 1.37 1.02 to the proposed method, have semi-positive characteristics according to

all parameters, including organoleptic properties. The prototypes of bread, unlike the prototype, have a more pleasing taste and aroma, specific to the block component.

The proposed method makes it possible to shorten the duration of the bread making process and increase its yield.

Analytical and biological studies of bread have shown that when feeding rats with portions of bread containing an equal amount of protein, cholesterol in the blood of animals decreases from 138 mg% to 94 mg%, the composition of intestinal ycroflora is normalized (as judged indirectly by a decrease in volatile

urine phenolic compounds: 91 vs. 100% in control animals).

Thus, the quality of bread prepared according to the proposed technology is not inferior to the prototype. The proposed method for the accelerated preparation of bread based on the use of a block powder in the composition of a lactic sourdough or in the form of an aqueous suspension ensures the production of products of good quality, while increasing the yield of bread, which on a national scale can cause significant savings of raw materials (flour). flour per 1 ton of bread is 50 kg at a dosage of 10% powder due to increased bread yield.

Claims (2)

1. METHOD FOR PRODUCING BREAD, including mixing the components with the addition of acid-containing raw materials, preparing the yeast, kneading the dough, cutting, proofing and baking, characterized in that, in order to speed up the process of making bread, increase its nutritional value and yield, as an acid-containing raw material they use apple powder, which is added in the production of rye or rye-wheat flour bread at the stage of preparing the sourdough in an amount of 10-20% by weight of flour, and in the production of bread from wheat flour - in stud and kneading an aqueous slurry, before preliminarily sonicated with an oscillation frequency of 10-12 kHz for 2-10 min and collected in quantitative · ve 2-10% by weight of the flour. 2. The method of pop. 1, characterized in that the aqueous suspension of apple powder .. is prepared by mixing apple powder and water in a ratio of 1: 3.