SU1120953A1 - Method of producing rolls and buns - Google Patents

Abstract

METHOD OF PRODUCTION OF BAKERY PRODUCTS, including preparation of dough on liquid semi-finished product, cultivation of lactic acid bacteria of the type Streptococcus lactis diastaticus and Streptococcus cremoris on cheese shortening, fermentation of dough, and splitting and making bills, I can apply to make this I can apply to make it, I will apply and I will try to find a template that I can use to make a template and I will try to find a template that I can use to make a template and I will apply a program to make a template and I will try to find a dough I will use this to make a cpu. reduce the consumption of lactic acid bacteria, cheese whey before cultivating lactic acid bacteria on it is concentrated in vacuum at a discharge of 40-60 kPa at 55-65 ° C until the content of su 29-31% of their substances, as cheese whey used in an amount of 12-20% by weight of the flour in the dough SP.

Description

1 The invention relates to the baking industry, in particular to the method of preparation of the dough. A known method for the production of bread of bakery products, including the preparation of dough on a liquid semi-finished product with the introduction into its composition of lactic acid bacteria of the type Streptococcus lactis diastaticus, fermentation of the dough, its cutting, and a cup L. The disadvantage of this method is that the lactic acid bacteria of Streptococcus lactis diastaticus was not used. active acid-forming microorganisms and do not accumulate a noticeable amount of aromatic substances in the medium. A known method for the production of bread of bakery products, including the preparation of dough on a liquid semi-finished product, the cultivation of lactic acid bacteria vvda Streptococcus lactis | diastaticus Streptococcus cremoris on a cheese crumb, fermentation of the dough, cutting it and pasting O) It is a time to put this method, a time to put this way, a time, a Нед) cultivating in native milk whey with a dry matter content of about 5% - a large amount of lactic acid bacteria is required, and the amount of culture medium introduced into the dough (recalculated for dry substances) It borders - to 2.50% by weight of flour. The purpose of the invention is to improve the quality of products and reduce the cost of the method by reducing the consumption of lactic acid bacteria. The goal is achieved according to the method of production of bakery products, including the preparation of dough on a liquid semi-finished product, the cultivation of lactic acid bacteria of the type Streptococcus lactis diastaticus and Streprococcus creraoris on cheese whey, waking the dough, its cutting and baking, I draw and I draw and I draw and I draw and I have a draw pattern and I draw and I draw and I draw and I draw and I draw and I draw and I draw and I draw and I draw and I draw. under vacuum at a vacuum of 40-6 kPa at 55-65 ° C until a dry substance content of 29-31% is reached, and cheese whey is taken in an amount of 12-20% by weight of the flour in the dough. The method is carried out as follows. Cheese whey is poured into the tub and pasteurized at 65 ° C for 3-5 minutes, then the evaporator is placed in a vacuum, concentrated to 29 31% of dry matter, poured into the tank, cooled to 25 ° C and 1.2% is added. (from the mass of condensed serum) KS starter lactic acid bacteria (a mixture of Streptococcus lactis diastaticus and Streptococcus cremoris 1: 1), fermented for 15 h at up to acidity 85-120 ° T. This thickened reinforced cheese whey is used in kneading dough for bakery products. The dough is prepared according to a well-known recipe and a known technological regime. For comparison, the control products were prepared according to the prototype method. Formulations and technological regime of experimental and control products are presented in table. 1. The dough is prepared using the straight-line method with a liquid emulsion, the finished dough is divided into pieces, formed, the proofing of the finished billet is made, and then the bread is baked. Qualitative indicators of finished bakery products are presented in table. 2. Compared to the prototype method, the quality of the products prepared by the proposed method is improved: the specific volume increases, the compressibility indexes improve, the amount of proteins increases, which is very important for bakery products. This is achieved due to the fact that during the cultivation of lactic acid bacteria in condensed sugar it becomes possible to introduce a larger amount of culture medium (in terms of dry substances) into the liquid semi-finished product. For example, when making the maximum amount - 30% of the mass of flour of cheese flavored KS with leaven of whey according to the prototype method, 2.5% of dry substances are introduced into the liquid semi-finished product, while introducing the maximum amount of 20% of the mass of flour of condensed flavored cheese whey according to the proposed method, 6% of dry substances are introduced into the liquid semi-finished product. This makes it possible to increase the yield of bread (Table 2) and reduce the amount of deficient raw material - sugar (Table 1) due to lactose of the culture medium (tabl. 1); 4j4 kg of condensed whey can be replaced with 1 kg of sugar.

31.120953

Compared to the prototype method, the amount of injected lactic acid bacteria is also reduced. With the maximum introduction of the culture medium - 50% by weight of the flour according to the method, the prototype, the consumption of the dairy bacteria is 50-1x2,6% from 100. mass of flour, with a maximum introduction of culture medium - 20% of the mass Q of flour, according to the proposed method, the consumption of lactic acid bacteria was Compounding and technological mode

Wheat flour, 1 s, kg

Pressed yeast, kg

Salt kg

Sugar, kg

Cheese flavored

KS starter, whey (PAS), kg

Condensed flavored

cheese whey (SAPS), kg

Water, kg

Dough kneading time,

min

Initial temperature, ° С

Duration of the fermentation test

min

Acidity test, ° H

Humidity test,%

Proofing time, min

Oven temperature, s

Baking time, min

20 1 2 et -TOO 0.24% by weight of flour.

In addition, the volume of condensed up. 29-31% r.v. serum compared

Table 1 I Prototype

According to the proposed method

100

2.5

1.5

 3.0

30-50

30-32

5-8 30-32

60-75

3.2-4.0

43.5-44,

32-35

190-210

18-20 s native decreases 6 times. For this reason, bacteria are required to cultivate bacteria in the lactic acid, to transport and store smaller containers. The shelf life of condensed flavored cheese whey is much longer.

Claims (1)

METHOD FOR PRODUCING BAKERY PRODUCTS, including preparation of dough on a liquid semi-finished product, cultivation of lactic acid bacteria Bacteria of the species Streptococcus lactis diastaticus and Streptococcus cremoris on cheese whey, fermentation of the dough, cutting and baking, characterized in that of the method by reducing the consumption of lactic acid bacteria, cheese whey before cultivation of lactic acid bacteria on it is concentrated in vacuum with a discharge of 40-60 kPa at 55-65 ° C until the dry matter content is reached 29-31%, and cheese whey is taken in the amount of 12-20% by weight of flour in the dough.