SU1158143A1 - Method of preparing dried bread meal from dry and deformed bread - Google Patents

Abstract

A METHOD FOR PREPARING A MELTDATE MURSI FROM A STRONG AND DEFORMED BREAD, including crushing bread and drying it, is different from the fact that, in order to improve the quality of the finished product, before crushing, stale and deformed bread is mixed with water in a ratio of 1: 3-1: 4, and the resulting mass is subjected to grinding with stirring at an intensity of A500-5000 rpm for 50-60 seconds with simultaneous saturation with molecular oxygen to its content in the mass of 25-30 mg / l, and drying the latter with air at a temperature of 9 0-100 ° C and relative humidity 45-50% for 45-60 s,. cl

Description

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The invention relates to the food industry, in particular to the baking industry, and can be used for the production of bread, bakery and pastry.

The purpose of the invention is to improve the quality of the finished product.

The method is carried out as follows.

A mixture of products and water is prepared in a ratio of 1: 3-1: 4, which is then ground at a frequency of 45005000 rpm for 60-50 seconds. In this case, molecular oxygen is applied to the suspension with a pressure of 0, -150, 16 MPa, and the suspension is pressurized with oxygen, which, under the action of mechanical activation, is energetically included in the oxidation process, is evenly distributed and retained by the components of the suspension. The suspension becomes an oxidized system with a dissolved oxygen content of 25-30 mg / l.

The part of oxygen involved in the process separates the colored substances of the particles of the products in suspension, due to which it becomes light and does not darken the swarming of the products. The oxidized fine suspension is spray dried at an air temperature of 90-100 ° C, at a relative humidity of 45-50%, and an air consumption of 45-50 m per 1 kg of product. Drying is carried out to a final moisture content of the product of 12–13%, with the result that finely-oxidized bread flour with a particle size of 45–50 µm is obtained. Such oxidized flour is stored at 16–18 ° C and at a relative humidity of 7075% for 2–3 months without changes in properties.

The use of oxidized bread flour is expedient in the amount of 3-5% to the weight of flour in the test. as an oxidative enhancer.

For example, 1.1 kg of stale or rejects of 1-grade flour are poured with 3 liters of water having a temperature, and crushed at 5000 rpm for 60 seconds. During grinding, molecular oxygen is added with the addition of 0.16 MPa, pinching the suspension to a dissolved oxygen content of 25 mg / l, which

43 .2

makes the suspension oxidized. The oxidized suspension is sent to a spray dryer, where for 1 minute at a relative humidity of 50%, the flow rate of which is 45 m per 1 kg of product, it is dried to a moisture content of 12%. As a result of drying, get oxidized bread flour with

particle size 45 microns.

Example 2. 1 kg of stale or defective products made from top-grade flour are poured with 4-m l of water having a temperature of 22 ° C and crushed

at 4500 rpm for 45 s, which provides a particle size of 50 μm solids. During grinding, molecular oxygen with a pressure of 0.18 MPa is supplied, the saturating suspension up to the dissolved oxygen content of 30 mg / l, which makes the suspension oxidized. The oxidized suspension is sent to a spray dryer, where

for 45 seconds at 100 ° C and a relative humidity of 45%, the flow rate of which is 50 m per 1 kg of the product, it is dried to a humidity of 12%. As a result of drying

get oxidized bread flour with a particle size of 50 microns.

. Example 3. 1kg of stale or rejects of products from high-grade flour is poured over 4-liter of water, which has a temperature, and grind-. at 4750 rpm for 50 s. During grinding, molecular oxygen is fed at a pressure of 0.17 Mlia. Dissolved content

The oxygen suspension during this treatment reaches 28 mg / l. The particle size is 45 microns. Further, as in example 1.

Example 4. 1 kg of stale or defective products from flour of the first grade are poured over 2 l of water having a temperature of 15 ° C and crushed at 4000 rpm for 30 s, which

provides a viscous suspension with a particle size of 80-100 microns solid. The saturation of such a suspension with oxygen is somewhat, x is difficult and the content of dissolved oxygen in it is reduced to 20-15 mg / l, which adversely affects the baking advantages of the finished bread flour. Drying

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bread slurry is also difficult. The moisture content of bread flour is 14% when drying it for 1 minute with the accepted drying parameters. An increase in the drying time results in a melanoid formation, complication of the process and an increase in energy consumption. The increased moisture content of bread flour during prolonged storage causes its caking and microbiological deterioration. The effect of the use of bread flour in baking is somewhat reduced.

The specific volume of bread is 400 cm / 100 g, porosity 78%, H: D-0.42.

Example .5. 1 kg of stale silt from flour products of the highest grade is poured with .4 m l of water having a temperature of 21-2 ° Cm is ground at 6000 rpm for 75 s, which results in a suspension with a temperature of SO-SSC. With an increase in the temperature of the suspension, the solubility of oxygen decreases sharply and, for any period when it is filled with oxygen, its amount is 15-17 ml / l, which reduces the baking properties of bread flour. Next ka in example 4.

Example 6. 1kg of stale or rejects from wheat flour of the first grade are poured with 5 liters of water having a temperature, ground at 4500 rpm for 60 s and saturated with oxygen and water. To achieve an oxygen concentration in the suspension up to 25-30 mg / l with a higher water content in the grain suspension 60 s is not enough, therefore it is necessary after treatment at 4500 rpm and if it is saturated with oxygen, to continue saturation for another 20-30 s. The suspension thus oxidized is sent to a spray dryer, where it is dried for 1 min at 90 ° C and a relative humidity of 50%. The moisture content of bread flour under these drying regimes is 15-16%. Further, as in example 4.

Example 7.1 kg of stale or defective items from wheat flour of the first grade are poured with 3 liters of water having a temperature of 20 ° C and crushed at 5000 rpm for 45 seconds. During grinding, the suspension is saturated with oxygen at a pressure of 81434

Scientific research institute 0,16 MPa to 25 mg / l. The slurry is oxidized to a spray dryer, where for 30 seconds with and relative humidity.

5% of the air is dried. The moisture content of such flour is 14%. Then, as in example 4.

Example 8. 1kg stale or defective products from wheat

Top-grade flour is poured over 4 liters of water having a temperature of 20 s, crushed at 4500 rpm for 60 s and filled with oxygen at a pressure of 0.18 MPa to 30 mg / l. The oxidized suspension is sent to the spray dryer, where for 75 seconds at 100 ° C and 50% relative humidity of air, it is dried. The moisture content of bread flour is 11-12%. An increase in the duration of drying increases the energy consumption for this technological operation and contributes to the darkening of bread flour due to the acceleration of the reaction of melanoidins. The color of the quiche of finished products may be darkened.

PRI me R 9. 1 kg stale or defective products from wheat flour of the first grade pour 3-m l

Water Q having a temperature of 22 ° C is ground at 5000 rpm for 45 seconds and filled with oxygen to 30 mg / l. The oxidized suspension is sent to the spray dryer, where for 45 s at 80 ° C and 50% relative humidity of the air is dried. The moisture content of this suspension is 14.5%. Further, as in example 4.

Q Example. 1kg of stale or rejects of products from wheat flour of the highest grade is poured with 4-liter of water having a temperature of 22 ° C, crushed at 4500 rpm for 60 seconds and is saturated with oxygen up to 25 mg / l. The suspension is sent to a spray dryer, where it is dried for 50 seconds with and referred to (50% moisture content of 50%). The moisture content of this suspension is 12%. However, this drying temperature gives darkened bread flour due to the melanoid formation reaction.

For products with the addition of such flour may be darkened m kgawa.

5 The examples 4-10 show that with values greater than and less than, the chain will not be reached. 5 Oxidized bread flour is added when kneading dough. The dough is prepared according to the recipe for plywood products with the replacement of 2% flour with rusks flour (prototype) and with the replacement of 3-5% flour with oxidized bread flour (the proposed method). Dough recipe for bakery products, kg: Wheat flour of the first or higher 1.5 Pressed yeast 5.0 3.5 Map garin 1.5 By calculation The table shows the results of experiments on the preparation of bakery products, where the methods adopted for control are in industry . It can be seen from the table that the humidity of the dough of control samples is the same in all cases, i.e. 42.0%, while the proposed method is 1% lower, which is associated with the oxidation of the constituent parts of the dough and a change in the ratio of free and bound moisture in the dough, Oxygen transferred to the yeast cells, intensifies the fermentation process, which allows the fermentation period to be halved, i.e. d 90 min versus 330-180 min, with an equal with the control of qualitative test results. The readiness of the test is judged by all objective and organoleptic indicators accepted in bread baking. The increase in acidity in the test according to the proposed method is also

 The comparative characteristic of the quality indicators of bread goes much faster and by 3 pm it reaches 3 degrees. The introduction of the oxidized bread flour significantly improves the physical properties of the dough, and consequently, the quality indicators of the products. So, if the viscosity of the test of control samples (by the devil minutes of fermentation) was 6.35, 8-10 PaC, then the experienced ones were 12,012, 510 PaC, which is 2-2.5 times Bbmie control. This effect of improving the quality of dough allows the use of oxidized flour by the proposed method to obtain good quality bakery and pastry in the processing of flour with medium and low baking advantages. The significant improving effect of the oxidized flour can be judged by the bread yield, which in the control was 136-138%, and in the experimental samples it became 140-141%, while the specific volume was 360390 cm / JU g, and became 425430 cm /. 100 g, porosity, respectively, 77-80% and 83-85%. In addition, the shape, surface, condition of the mush, taste and aroma are much better in the samples obtained by the proposed method than in the samples of industrial production. ... Products with oxidized bread flour retain their freshness much longer than the control. So, the elastic modulus of instantaneous control is 108.0-120 Pa, and the experience is 59.6-61.0 Pa, and the elastic one is 142.0160, 0 Pa and 88.5-92.0 Pa, respectively, for control and experience, i.e. in experience 2 times lower.

Dough 42.0 Humidity,% 42.0 Temperature of fermentation .С30 30. 42.0 41.0 41.0 30 30 30

Indicators

fja thick dough

Borrowed about

90 fermentation, min.

Acidity of the test, N (to 90 min. Fermentation)

2.9 Viscosity of dough, PA C (to 90 minutes of fermentation) 5.8 10 6.3.103 Bread Yield,% Specific volume, cm / 100 g Porosity,% Ratio N / A Form correct Surface Mushroom condition baked Taste flavor normal Modulus of elasticity 10 Pa of kleba 2 hours after baking 108.0 120.0 instant 142.0 160.0 elastic

In the preparation of tbsta on thick, the time spent on preparing the dough is not included, the total time of dough preparation (dough + dough) should be considered 330 minutes.

The proposed method (with 31 oxidized flour)

with 2Z crackers

flour 1 with I flour / s flour

90

90

180

3.0

3.0

2.7 370 78 0.36 b 6.0-103 12.5-10 12.0-103 360 77 0.36 correct, symmetric {exact cracks, smooth, propechenny, elastic, white radiated 114.0 156.0

Claims (1)

METHOD FOR PREPARING SUGAR NOA FLOUR FROM DRAWING AND DEFORMING BATH BREAD, including crushing and drying bread, characterized in that, in order to improve the quality of the finished product, before crushing, stale and deformed bread is mixed with water in a ratio of 1: 3-1: 4, and the resulting mass is subjected to grinding with stirring with intensity of 4500-5000 rpm for 50-60 s with simultaneous saturation with molecular oxygen to its content in the mass of 25-30 mg / l, and the drying of the latter is carried out with air at a temperature of 90-100 ° C and a relative humidity of 45-50% within 45-60 s. Joint venture QO Sae 1158143. 2