SU1306547A1 - Method of drying rye and wheat rusks - Google Patents

Abstract

The invention relates to the bakery production of the food industry and is aimed at speeding up the process and increasing the yield of finished products. The use of glucose-fructose syrup (HFS) as a sugar-containing component accelerates the process of testing. The dough creates a sour environment. Yeast cake is prepared from yeast, HFS, water. By adding a solution of casein in an acid form in the form of a gel in the amount of 2 - 10% from May. yeast creates optimum acidity and protein nutrition is introduced. In the preparation of a yeast-free semi-finished product, a part of the HPS is mixed with a salt solution at a ratio of 1: 1 - 1: 3 and heated to 120-130 ° C under a pressure of 150-200 kPa / Mix the first part of the flour, then the rest of the flour. Protein substances of flour and starch actively bind moisture. Yeast and non-yeast semi-finished products are mixed. Add the remaining components in the recipe. After kneading, the dough is placed on fermentation. 2 tab. (L with about O5 ate 42 Si

Description

FIELD OF THE INVENTION The invention relates to the food industry and can be used in the bakery, in the bakery industry and in the preparation of baked goods.

The purpose of the invention is to accelerate the process and increase the yield of finished products.

PRI me R. 1. In the production of dough for making muffins twisted with a sugar content of 7%, fat 7% and other raw materials, 100 kg of wheat flour is divided into parts of 95 and 5 kg according to the recipe. Part of the flour (kg) is brewed with a mixture of 7.5 kg of salty tBopa and 7.5 kg of the sugar-containing component - glucose-fructose syrup (i.e., 1: 1 ratio), preheated under a pressure of 150 kPa. Brewing to produce a yeast-free semi-finished product without cooling is mixed with the rest of the flour, fat, part of the glucose-fructose syrup, water, and other components provided by the recipe. In parallel, a yeast cake mix consisting of 2 kg of yeast, 0.5 kg of glucose-fructose syrup, 5 liters of water and 40 g of a casein solution in acid form as a gel (i.e. 2% by weight of yeast) is prepared. After 10 minutes of aging, the yeast-free and yeast semi-finished products are mixed, the dough is prepared and put into fermentation.

EXAMPLE 2. In preparing a dough for a fragrant bun with a sugar content of 12%, fat 15% and other raw materials, 100 kg of wheat flour is divided into 90 and 10 kg into a recipe. 10 kg of flour is brewed with a mixture of 7.5 kg of saline solution and 15 kg of glucose-fructose syrup (i.e., at a 1: 2 ratio), preheated under a pressure of 170 kPa to 125 ° C. The resulting brew without cooling is mixed with the rest of the flour fat, part of the glucose-fructose syrup, water and other raw materials according to the recipe. In parallel, a yeast cake mix consisting of 4 kg of yeast, 1 kg of glucose-fructose syrup, 10 liters of water and 200 g of a solution of casein in an acid form in the form of

gel (i.e. 5% of the mass of yeast). Pop-5 Ropa due to the intensification of the flow

After 10 minutes of incubation, the yeast-free and yeast semi-finished products are mixed, the dough is prepared and put into fermentation.

Mayr's reaction, and lowering the temperature below gives an effect similar to brewing flour with a single salt solution.

PRI me R 3. In the preparation of Donetsk bread with a sugar content of 18%, fat 7%, and other raw materials, 100 kg of wheat flour is divided into 85 and 15 kg in a recipe. 15 kg of flour is brewed with a mixture consisting of 7.5 kg of saline solution and 22.5 kg of glucose-fructose syrup (i.e., at a 1: 3 ratio), previously

heated under pressure of 200 kPa to. The resulting brew without cooling is mixed with the rest of the flour, fat, part of the glucose-fructose syrup, water and other raw materials.

compounding In parallel, a yeast cake mix consisting of 3 kg of yeast is prepared. 0.7 kg of glucose-fructose syrup, 8 l of water and 300 g of casein solution in acid form in

the form of a gel (ie, 10% by weight of the yeast). After 10 minutes of aging, the yeast-free and yeast semi-finished products are mixed, the dough is prepared and put into fermentation.

The finished dough is used in the bakery production for the production of bakery rich products in accordance with the recipe.

Sugar replacement with glucose-fructose

syrup ensures the creation of the acidic environment of the dough, which allows to shorten the process of dough teaching This is especially true for sweet varieties whose dough ferments slowly.

.

Brewing flour with salt mixture

solution and glucose-fructose syrup with so kip. 120-130 ° C under a pressure of 150 to 200 kPa allows a more intense effect on the protein substances of flour and starch, which has a positive effect on the increase in the colloidly bound moisture. When disconnected from the set ratio

glucose-fructose syrup and saline solution do not ensure the achievement of quality indicators of bakery products and acceleration of the process.

50

Maintaining the temperature of the mixture of saline and glucose-fructose syrup ESP1E 130 C leads to darkening of the glucose-fructose syreaction of Maira, and lowering the temperature below gives an effect similar to brewing flour with one saline solution.

Increasing the pressure when the mixture is heated above 200 kPa requires the manufacture of tanks that withstand high pressures and specialized personnel for their maintenance, which significantly increases the cost of production. The reduction in pressure does not allow boiling at the indicated temperatures.

The addition of casein solution in acidic form in the form of a gel in the amount of 2-10% by weight of yeast to the yeast semi-finished product makes it possible to obtain an acidity of the medium that is optimal for the life of the yeast and also to give them protein nutrition, which accelerates their activation.

Preparation of yeast semi-finished product with the introduction of the solution

hundred,%

about test, C

hail test

43.2 38.1 35.8 41.5 30-31 31-32 31-32 31-32

3.5

3.4

3.6

3.5

Duration of the process, min:

cooking

welding

Dough kneading Dough fermentation Dough dough Baking bread

Total bread preparation time

3 h 10 min 2 h 15 min 2 h 15 min 2 h 30 min

casein in acid form in the form of a gel in an amount of less than 2% does not give a positive effect, since in this case less soluble proteins are contained, and adding casein solution in an acidic form in the form of a gel more than 10% causes an excessive increase in the acidity of the medium and deterioration of bread. At the same time, the cost of the finished h.peb is increased, which is undesirable for such a mass product.

In tab. Table 1 shows the technological process indicators of the proposed method as compared with the prototype in Table. 2 - quality indicators of bread, baked according to the proposed method and the method of the prototype.

Table 1

3.5

3.4

3.6

3.5

Volume 100 g of bread, cm Porosity,%

Total deformation of compression of sisha DN.; etc

Total deformation of compression of kisha, after 48 h of storage, unit.

The yield of bread,%, in relation to the prototype per 100 kg of flour

Sugar content,%

From the table. 1 and 2, it is clear that the bread obtained by the proposed method is distinguished by higher rates compared with the prototype. Bread of Donetsk has the best indicators when adding a 3% solution of casein in an acidic form in the form of a gel to the mass of yeast and when brewing 10 kg of wheat flour with a mixture consisting of 7.5 kg of salt solution and 15 kg of glucose- fructose syrup, preheated to a pressure of 175 kPa.

Claims (1)

Invention Formula Method for the production of dough for pastry bakery products, involving the preparation of yeast semi-finished product from yeast, sugar-containing component and water, preparation of yeast-free semi-finished product Compiler A. Gorbachev Editor M. Kelemesh Tehred M. Khodanich Proofreader I. Ilyin Order 1477/3 Circulation 363 Subscription VNIIPI USSR State Committee for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5 Production and printing company, Uzhgorod, st. Project, 4 table 2 300 73 310 330 76 52 35 100.0 -101.0101.2 101.2 " 9.65 6.7811.92 18.02 by brewing a portion of the flour with saline and mixing with the rest of the flour, water, sugar-containing and other prescription ingredients, mixing yeast and yeast-free semifinished products, kneading dough and subsequent fermentation, characterized in that, in order to speed up the process and increase the yield of finished products , glucose-fructose syrup is used as the sugar-containing component, and in the preparation of yeast-free semi-finished product, part of the glucose-fructose syrup is mixed with a saline solution at a ratio of SRI 1: 1 - 1: 3 and flour before brewing the mixture is heated to 120 45 130 C under pressure of 150 - 200 kPa, and when preparing a yeast semi-finished product, casein solution in acid form is introduced into it in the form of a gel in an amount of 2 to 10% by weight of the yeast.