SU1400579A1 - Method of baking bread, rolls and buns - Google Patents

Abstract

The invention relates to the food industry, in particular to its bakery industry, and can be used in the preparation of wheat zsheba and bakery products. The aim of the invention is to accelerate the process, improve the quality and increase the bread yield. Before kneading the dough, a mixture is preliminarily prepared, for the preparation of which 1 kg of flour is used, which is mixed with water in a ratio of from 1: 4 to 1: 5 at a temperature of from 15 to 20 ° C while adding 0.002 to 0.004% of ascorbic acid, 0.006 to 0.008% sodium tripolyphosphate and from 0.0008 to 0.001% amylorizine P 20 X of the flour weight in the dough. All the resulting mixture is made with kneading dough together with 99 kg of flour, 2.2 kg of margarine, 1.5 kg of salt, 3.0 kg of pressed yeast, water with a temperature of 8 to and pH from 4.5 to 4.8. An intensive dough kneading is carried out, at the end of which solid fat is added in an amount from 0.3 to 0.5% by weight of the flour. After kneading, the dough is molded and sent to a preliminary proofing, which is carried out at a temperature of from 30 to 35 ° C for 18 to 30 minutes. After preliminary proofing, the dough pieces are subjected to short-term heat treatment for 0.2-10 minutes at a temperature of 40 to, including microwave heating at a frequency of 2300-2500 MHz and a flux density of 5-10 W / kg. The preforms are then finalized and baked. 1 tab. (L ate about

Description

The invention relates to food industry, in particular to its bakery industry, and can be used in the preparation of wheat bread and bakery products.

The purpose of the invention is to accelerate the process, improve the quality and increase the bread yield.

Example 1 A mixture is prepared in advance of kneading the dough, for the preparation of which 1 kg of flour is used, which is mixed with water c. ratio of 1: 4 when with od

heat treatment for 10 minutes at 45 ° C, including microwave heating at a frequency of 2300-2500 MHz and a flux density of 5-10 W / kg mass. Then the workpiece is subjected to final proofing and bake.

Example 3 Before the dough is kneaded, a mixture is prepared in advance, for the preparation of which 1 kg of flour is used, which is mixed with water in a ratio of 1: 4.5 with simultaneous addition of 0.003 kg of ascorbic acid, 0.007 kg three

20

- by the temporary addition of 0.002 kg of ac- | 5 sodium polyphosphate, 0, OOQ kg of Ami-Corbic acid, 0.006 kg of Tripoly-sodium phosphate, 0.0008 kg of Amilorizin P 20 X. The whole mixture is added in the dough together with 99 kg of flour , 2.2 kg of margarine, 1.5 kg of salt, 3.0 kg of pressed yeast, water with temperature and pH 4.50.

An intensive dough kneading is performed, at the end of which solid fat is added in an amount of 0.3 kg. After 25 kneading, the dough is molded and sent to a preliminary proofing, which is carried out at 0.3 hours. After the preliminary proofing, besides, the billet is subjected to short-term heat treatment for 0.2 minutes at 40 ° C, That is the number of microwave heating at a frequency of 2300-2500 MHz and a flux density of 5-10 W / kg mass. Then the billets are subject to final proofing and baked.

Example 2 A mixture is prepared before kneading the dough.

thirty

35

Lorizina P 20 X. The whole is mixed with the dough together with 99 kg of flour, 2.1 kg of margarine, 1.5 to salt, 3.0 kg of pressed yeast, water with temperature and, 65

Intensive dough kneading is performed, at the end of which the following is added: fat in the amount of 0.4 kg. After kneading, the dough is molded and sent to a preliminary proofing, which is carried out at 0.4 hours. After the preliminary proofing, the test blanks are briefly subjected to a temporary heat treatment for 0.6 minutes at 42 ° C, including Microwave heating at a frequency of 2300-2500 m and a flux density of 5-10 W / kg of mass. Then the billets are subjected to final proofing and bake.

The preliminary mixing of the components in the specified amounts of 15–20 ° C in the flour: water ratio 1: 4–5 makes it possible, at the mixing stage, to develop colloidal processes that optimize the rheological properties of the dough, which is not achieved when kneading dough prepared with other quantitative ratios of flour, water, and ascorbic acid, sodium tripolyphosphate and Amlorosin P 20 X.

for the preparation of which is used

1 kg of flour is mixed, which is mixed with water in the ratio of 1: 5 at 20 ° C with the simultaneous addition of 0.004 kg of ascorbic acid, 0.008 kg of sodium tri-polyphosphate, 0.001 kg. Amylorine P 20 X. The whole mixture is added during kneading dough together with 99 kg of flour, 2.0 kg of margarine, 1.5 to salt, 3.0 kg of pressed yeast,

with water at a temperature of 12 ° C and a pH of 4.8. An intensive kneading of the dough was performed, at the end of which solid fat was added in an amount of 0.5 kg. After kneading, the dough is molded and sent to a preliminary proofing, which is carried out at 35 ° C for 0.5 h.

After preliminary proofing, the dough pieces are subjected to a short

0

5 sodium polyphosphate, 0, OOQ kg Ami

five

0

five

0

with

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five

Lorizina P 20 X. All the resulting mixture is added while kneading dough together with 99 kg of flour, 2.1 kg of margarine, 1.5 kg of salt, 3.0 kg of pressed yeast, water with temperature and, 65.

Intensive dough kneading is performed, at the end of which a solid is added: fat in the amount of 0.4 kg. After. kneading the dough is molded and sent to a preliminary proofing, which is carried out at 0.4 h. After the preliminary proofing, the dough pieces are briefly subjected to a temporary heat treatment for 0.6 min at 42 ° C, including microwave heating with a frequency of 2300-2500 MHz and a flux density of 5-10 W / kg mass. Then the workpiece is subjected to final proofing and bake.

Preliminary mixing of the components in the specified amounts at 15-20 ° C in the flour: water ratio 1: 4-5 allows, at the mixing stage, to develop colloidal processes that help optimize the rheological properties of the dough, which is not achieved when kneading dough prepared with other quantitative ratios of flour, water, and ascorbic acid, sodium tripolyphosphate, and Amilorizin P 20 X.

When making a mixture with a temperature below, the flour components do not swell enough, and when the temperature exceeds 20 ° C, hydrolytic processes develop, which does not allow to obtain a dough with optimal rheological properties, which ensure good quality bread for them with a high specific volume.

The ratio of flour and water in a mixture of less than 1: 4 or more than 1: 5 does not allow to obtain an environment that is optimal for the action of ascorbic acid, sodium tripolyphosphate, Ami-chlorozin P 20 X in the specified amounts, and does not ensure the formation of structure dough, speeding up the dough preparation process, improving the quality of bread and increasing bread yield.

The introduction of amylorizine P-20X in combination with sodium tripolyphosphate and ascorbic acid activates the formation of glucose in the test, since sodium tripolyphosphate has emulsifying properties and is used as a carrier to immobilize enzymes.

With the introduction of asco {) binic acid, sodium tripolyphosphate and amylorizin P 20 X in an amount of less than 0.002, 0.06, 0.008% by weight of the flour, the mixture in the dough mixture is impractical, since the formation of glucose and acceleration do not eats process. no dough, no improvement in bread quality.

Addition of ascorbic acid, sodium tripolyphosphate and amylorizin P 20 X in an amount of more than 0.004, 0.008, 0.0011% by weight of the flour in the dough mixture is impractical because it does not enhance the effect of the use of additives.

The greatest effect from the use of the mixture is achieved by introducing it in an amount of 5-6% by weight of flour in the dough. Adding less than 5% or more than 6% of the mixture does not provide the optimal structural and mechanical properties of the dough, improve the physicochemical and organoleptic properties of the bread, and speed up the dough preparation process.

Adding water with a temperature of 8-12 ° C, acidified to a pH of 4.5-4.8, increases the hydration of flour, osmotic swelling of proteins without excessive disaggregation of components, inhibits the process of fermentation of the dough before cutting, improves the adhesion properties of the dough.

With the introduction of water with a temperature below and a pH of less than 4.5 when it is blended, hydration processes do not develop sufficiently, the water absorption capacity and the yield of bread decrease.

When water with a temperature above 12 ° C and a pH of more than 4.8 is introduced into the dough, the processes of disaggregation of the flour biopolymers are intensified, the properties of the dough and the quality of the bread deteriorate.

The introduction of solid fats at the end of dough kneading at low temperatures improves the adhesion properties of the dough, increases the volume of bread at the baking stage, because fat with a melting point above the dough temperature improves the gas-holding capacity of the dough at this stage and slows down the formation of the flown dough billet solid decontaminated layer - the crust.

The use of solid fat added at the beginning of the kneading does not provide an improving effect due to the fact that the fat is bound to protein, starch and other flour components.

Adding solid fat in an amount of less than 0.3% by weight of the flour in the dough does not evenly distribute;

5 SI in dough and improve dough properties and bread quality. The introduction of solid fat in an amount of more than 0.5% impairs the properties of the dough and the quality of the bread.

0 Reducing the duration of the preliminary proofing less than 0.3 hours does not completely relieve the internal stresses in the dough and restore the structure of the dough; as a result, the physical properties of the dough deteriorate, the gas holding capacity and the volume of bread decrease.

An increase in the duration of the preliminary proofing more than 0.5 hours does not allow to obtain a dough with optimal structural and mechanical properties, bread with a high specific volume and a uniform porosity structure, since the pieces dry out.

When the preliminary proofing is carried out at a temperature above 35, the dried crust is formed due to the large temperature difference between the dough and the environment, which adversely affects the structure of porosity of bread quiche.

Heating the dough pieces at the final proofing stage at a temperature below 40 ° C for less than 0.2 minutes lengthens the fermentation process of the dough at the final stage, increases the dry consumption;

five

0

five

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substances for fermentation, reduces the yield of bread.

Heating the dough pieces at the final proofing stage at: a temperature higher than 10 minutes inactivates the fermentation microflora, slows down the fermentation of the dough, deteriorates the taste, flavor of the bread, decreases the specific volume of sand.

 Mixing muEsi in an amount of less than 1% of its total mass with water with one-H (1) temporary administration of ascorbic ACID, trig (sodium olyphosphate and Avshlorizin P 20 X does not allow to obtain a mixture that is optimal for activating glucose formation, there is no improvement quality bread.

Blending flour in an amount of 1% of its total mass with water with the simultaneous introduction of ascorbic acid, sodium tripolyphosphate and amylorisin P 20 X does not allow to obtain a homogeneous mixture (flour settling is observed), and, consequently, the components the gluco-production process is not evenly activated enough; there is no improvement in the quality of bread.

The table presents data characterizing the advantages of the proposed method in comparison with the known ones.

From the data in the table it follows that the main indicators of the quality of the finished product prepared according to the proposed technology correspond and for the most part exceed the indicators of the quality of the finished product by a known method.

14005796

The proposed method for the production of bread and bakery products provides an opportunity to speed up the process, improve the quality and increase the yield of bread.

Claims (1)

Invention Formula 10 Method for the production of bread and bakery products, which includes intensive kneading of dough from wheat flour, water and other prescription components, forming dough blanks, their preliminary and final proofing and baking bread, which is designed to speed up the process, improve quality and over the exit 20 bread before mixing the dough in the amount of 1% of the total mass is mixed with water in a ratio from 1: 4 to at a temperature. from 15 to 20 ° C with simultaneous addition of ascorbate 25 acid, sodium tripolyphosphate and amylorizine P 20 X in an amount from 0.002 to 0.004%, from 0.006 to 0.008% and from 0.008 to 0.001%, respectively, of the flour weight in dough 30 and the resulting mixture contribute during dough kneading, water at the dough kneading stage is used with a temperature of 8 to 2 ° C and a pH of 4.5 to 4.8, at the end of the dough kneading solid fat is added in an amount of 0.3 to 0.5% by weight flour, preliminary proofing is carried out for 18 to 30 minutes at a temperature of 30 to, and before the final proofing the dough pieces are heated t at a temperature of from 40 to within 0.2 to 10 minutes. 35 40 Invention Formula Method for the production of bread and bakery products, which involves intensive kneading of dough from wheat flour, water and other prescription components, forming dough pieces, their preliminary and final proofing and baking bread, which is characterized in that, in order to speed up the process, improve the quality and increase output Before mixing the dough, flour in the amount of 1% of the whole mass is mixed with water in a ratio from 1: 4 to a temperature. from 15 to 20 ° C with the simultaneous introduction of ascorbic acid, sodium tripolyphosphate, and amylorizine P 20 X in an amount of 0.002 to 0.004%, 0.006 to 0.008%, and 0.008 to 0.001%, respectively, of the flour weight in the dough and the resulting mixture is added while kneading the dough, water at the dough kneading stage is used with a temperature of 8 to 2 ° C and a pH of 4.5 to 4.8, at the end of the dough kneading solid fat is added in an amount of 0.3 to 0.5% by weight of flour, the preliminary proofing is carried out for 18 to 30 minutes at a temperature of 30 to, and before the final proofing the dough pieces are heated and a temperature of from 40 to within 0.2 to 10 minutes.