SU1595427A1 - Method of producing buns, ring-shaped rolls and dried crusts - Google Patents

Abstract

The invention relates to the technology of bakery production, in particular to methods for the preparation of bakery, bread and bakery products. The aim of the invention is to improve the quality of products, increase their biological value and save raw materials. Dough for pastry bakery, rusk and bagel products are kneaded from flour, water, yeast, sugar, eggs and fatty product, which is used as 6.12-20% by weight of the milk powder obtained by the method of ultrafiltration, with a milk fat content of 41 -67% The dough is sent for fermentation, cutting, proofing and baking. 8 tab.

Description

The invention relates to the technology of bakery production, in particular to methods for the preparation of bakery, bread and bakery products.

The aim of the invention is to improve the quality of products, lowering their biological value and save raw materials.

The method is carried out by kneading dough from flour, water, yeast, salt, sugar and other raw materials with the introduction as a fat product of 6.12-20% by weight of the flour in the dough of milk fat and protein concentrate with milk fat content of 41 - 67%, at the same time, for the production of milk and protein concentrate, secondary milk raw materials from process tanks are used after displacing cream with water, followed by filtration,

ultrafiltration and concentration. The dough is subjected to fermentation, cutting, proofing and baking.

Example 1. Pastry bakery products are prepared.

For 500 g of flour of the highest grade, 25 g of yeast, 5 g of salt, 5 g of eggs, 132.8 g of granulated sugar, 100 g of molyblic giro-protein coycentrate (20% by weight of flour) with milk fat content of 41% and water are metered . After intensive kneading, fermentation for 150 minutes, the dough is sent for cutting, proofing and baking. Dough moisture 35%, final acidity 2.8 degrees.

Indicators of product quality are given in Table 1c.

Milk fat-protein concentrate is introduced instead of 10% unsalted butter.

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CD SP

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ten

15

20

25

 EXAMPLE 2, Fancy butter products are prepared,

j Per 500 g of flour of the highest grade, dozi-25 g of yeast, 5 g of sobi, 5 g of eggs, 8 g of granulated sugar, 75.9 g (15., 18% by weight of flour) of milk giroprobkovy kb concentrate with a content of milk gnr 54 % and water by calculation. Further, how

In: Example 1 "

Indicators of product quality are given in table.1. I PRI me R 3 „Prepare cakes made of butter.

1 For 500 g of flour of the highest grade, 25 g of yeast, 5 g of salt, 5 g of eggs, 132.8 sugars, 61.19 g (12.22% by weight of flour) of milk flour and protein contrac- 67% and water by calculation. Further as 1 example 1 about i. The indicators of the quality of products are listed in Table 1.

- I prmeme 4. Prepare pastry donuts with

 For 500 g of flour. 1. varieties for the manufacture of donut baked goods, dosage: 10 g of yeast, 5 g of salt, 50 g of granulated sugar, 50 g (10% by weight of flour) of dairy giroprokovogo concentrate: with a content of milk fat of 41% and water according to the calculation. After an intensive I-mixture, binning for 15 minutes, I-picks, repeated binning for 20 M1H, the dough is molded. Test runs are set for 60 minutes, scalded: and baked. The initial temperature is 35 ° C, the humidity of the dough is 31%, and the final: acidity is 2.5 degrees.

Product Quality Indicators

are given in tabls 2.

Milk and giro-protein concentrate is applied instead of 5% unsalted butter

PRI me R 5. Prepare butter buns 45

early products

For 500 g of wheat flour of the 1st grade, 10 g of yeast, 5 g of salt, 50 g of granulated sugar, 37.95 g (7.6% by weight of flour) of milk and 50% milk concentrate with milk fat content of 54% and water are metered calculation. Further, as in

example e 4 o

Indicators of product quality are given in table. 2.55

PRI me R 6o Prepare pastry donuts

For 500 grams of wheat flour 1 grade dispense 10 g of yeast, 5 g of salt, 50 g

1595427 4i

granulated sugar, 30.6. g (6.12% by weight of flour) milk fat protein concentrate with a milk fat content of 67% and water by calculation. Further, as in example 4 about

Indicators of product quality are given in tablo 2.

Example 7: Preparing rich rusks.

For 500 g of wheat flour 1 grade, 10 g of yeast, 5 g of salt, 10 g of chicken eggs, 65 g of granulated sugar, 50 g (10% by weight of flour) of milk giro-protein concentrate with milk fat content of 41% and water are calculated. After intensive kneading and fermentation for 60 minutes, the dough is directed to the cutting, the proofing above. Initial temperature is 31 ° C, humidity of the dough is 34%, final acidity is 4.0 degrees. After aging, the crust plates are cut into chunks and dried,

Product quality indicators are given in tablo 3j

Milk fat-protein concentrate INSULED instead of 5% unsalted butter.

 EXAMPLE W. Preparing fancy rusks.

For 500 g of wheat flour of 1 grade, 10 g of yeast, 5 g of salt, 10 g of eggs, 65 granulated sugar, 37.95 g (7.6%; to the mass of flour) of milk fat and protein-iro concentrate with a milk: go of fat of 54% and water by calculation. Further, as in example 7.

I Indicators of product quality are given in Table 3c.

PRI me R 9. Prepare rich rusks products.

For 500 g of pasha dacha flour of the 1st grade, 10 g of grain sludge is dispensed, 5 g of salt, 10 g of 1NKR, 65 g of granulated sugar, 30.6 g (6 ,, -12% of the flour weight) of milk and protein-containing concentrate milk fat is 67%. Further, as in example 7 about

Indicators of product quality are given in tablo 3.

In the method of baked bakery, donut and rusk bakery products, 6.12-20% milk fat-protein concentrate with milk fat content of 41-67% (MFBA) is used as a fat product.

The raw materials for the production of MZHBK are the first fat-containing 1E condensed water from process tanks for storage 30

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515

sludge and ripening of cream, butter makers, tank trucks The fat content in these emulsions reaches 1.0-2.0%, protein - 0.02-0.14%, lactose - 0.23-0.28% with water consumption for rinsing 25–30 l per 1 ton of cream o Temperature of washing water 40–45 C.

The technological process of obtaining the SRMC includes the following operations: water filtration after the first rinsing of the equipment using filters, intermediate redundancy, heating to 62 ± C, ultrafiltration of the solution on a flat-frame, installation with UAM-type membranes at a pressure of 0.2 MPa.

Concentration process

is in a looped mode with a constant removal of the filtrate for 1.5-2 hours, with this (in combination with the temperature eZ C), an almost complete pasteurization effect (99.8%) is achieved

five

Serum protein components are β-lactoglobulin, a-pacto-albumin, serum albumin, immunoglobulins, proteose-peptones, lactoferrin,

y-Lactoglobulin accounts for 7-12% of the total amount of milk proteins. The molecule is in the form of a dimer consisting of two polypeptide chains. When heated to a temperature above yj-lactoglobulin, it decomposes into monomers, which upon further heating aggregate due to the formation of disulfide bonds.

0

c -Lactoalbumin accounts for 2-5% of the total amount of milk proteins. This is a heterogeneous protein, finely dispersed in milk, has an increased resistance to heat due to the presence in the molecule of a large number of disulfide bonds,

Immunoglob. 71ins of milk have pronounced agglutis properties.

As a result of the concentration of a half-25 nation — gluing together microbes and other

MJBK with the content of milk fat 41-67% and protein 1.38-2.50%.

Organoleptic and physico-chemical characteristics of the product are given in table 4.

Milk fat is a complex organic compound, a hollow complex ester of glycerol (triglyceride) and monobasic fatty acids, belongs to the lipid class. Milk fat contains up to 32% oleic, 24% palmitic, 10% myristic, 9% stearic and other acids (total content reaches 98%) o

Milk fat in the secondary raw milk has a high degree of dispersion. The size of the fat globules is 0.05-1 µm, which contributes to easier emulsification, saponification and digestibility.

Proteins of MFBK are represented by a complex of milk proteins, among which there are two main groups: casein and whey proteins.

Casein is a complex protein, phosphoproteids, resulting from the cleavage of peptide bonds in the process of rolling milk from caseinogen. This is the most important food protein, including a complete set of essential amino acids. Especially important is the content in casein methionine (/ 3.71%), lysine (6.9%), tryptophan (/ -1.8%), leucine (g 12.11%), valine (7.8%),

alien cells as well as fat globules. Their content is 1.9 - 3.3% of the total amount of milk proteins.

Proteose-peptones (2-6% of proteins of 30% Lok) are a thermostable part of proteins.

Lactoferrin is a glycoprotein, a red iron-bound bail.

Accepting the biological value of chicken egg protein for 100 (protein test), it was found that for a complex of milk proteins, this indicator is 92. The biological value of proteins of MJV is due to its rich amino acid composition in terms of the number and content of essential amino acids.

Amino acid composition of proteins MZhBK presented in Table. five.

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40

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50

55

Making dairy fatty concentrate in dough with less than 41% milk fat in less than 6.12% does not allow to increase the biological value of products and improve their quality, and adding milk fat concentrate to milk more than 67% in more than 20% leads to deterioration of the properties of the dough, which has a negative impact on the quality of the finished products, does not allow to save raw materials.

Thus, the use of 6,12 - 20% by weight of flour of dairy girobelokukoterodnyh cells, as well as balls of fat. Their content is 1.9 - 3.3% of the total amount of milk proteins.

Proteose-peptones (2-6% of proteins of mi- 0 lok) are a thermostable part of proteins.

Lactoferrin is a glycoprotein, a red iron-bound bail.

Accepting the biological value of chicken egg protein for 100 (protein test), it was found that for a complex of milk proteins, this indicator is 92. The biological value of proteins of MJV is due to its rich amino acid composition in terms of the number and content of essential amino acids.

Amino acid composition of proteins MZhBK presented in Table. five.

five

0

Making dairy oily protein concentrate in dough with less than 41% milk fat in less than 6.12% does not allow to increase the biological value of products and improve their quality, and adding milk milk protein concentrate with more than 67% milk fat in more than 20 % leads to a deterioration in the properties of the dough, which has a negative effect on the quality of the finished products and does not allow saving raw materials.

Thus, the use of 6.12 - 20% by weight of flour of dairy girobelkoi

concentrate of 41–67% milk fat in the dough for bakery, rusk and bakery products eliminates the use of unsalted butter, which saves raw materials and reduces the cost of production. This increases the biological value of the products (protein content increases). by 14.3%), the organoleptic characteristics of the finished product are improved (the smell is more fragrant, the taste is more pleasant, the mum is light-colored, the porosity is thin-walled, well developed), as well as physical and chemical indicators (o em product increased by 13.3%, specific volume - 8.55%, improved product shape stability index to 0.39, the porosity is increased by 2.9%) 20

Organoleptic Form Surface

Smell

Colour

State of Misha Quiche Porosity

Promes

Elastic

Fresh, not crumb poke

Elasticity Freshness chemical

Volume, cm 1400 1450 1400 Specific volume, cm per 100 g of mass

Porosity,% Acidity, hail Humidity,% Formability Energy value, kJ per 100 g

Product 1493.90 1494.36 1494.49 General Content

nitrogen,% on GW 6.51 6.60 6.60 Content of amino acids, mg per 100 g of product 6161 6420 6472

Claims (1)

Formula of enie Method for the production of pastry bakery, rusks and donuts, including kneading dough from flour, water, yeast, salt, sugar, eggs and fat product, its fermentation, cutting, rack and baking, characterized in that In order to increase their biological value and economy, as a fat product, 6.12-20% by weight of milk fat – protein flour concentrate, obtained by ultrafiltration of the first fat-containing wash water in the production of butter, is used as 41-67% fat, Table Is normal Smooth, no cracks, gloss Normal, corresponding to this type of product C in elk-brown Well baked Uniform, thin-walled, well developed No lumps, no traces nepromesa Elastic Fresh, not crumb poke rganoleptic The form Surface, Color Internal state Taste Smell Isico-chemical brittleness Humidity,% Acidity, hail Mass fraction of sugar in terms of DM,% Mass fraction of fat in terms of SW,%. Swelling - Energy value, kJ per 100 g of product Shape Surface Dwe Taste Smell Isico-chemical brittleness Humidity,% Acidity, degree of Mass in the equivalent of GB,%: Sahara fat swelling Energy value, kJ per 100 g of product table 2 ten Krugla Glossa smooth Smooth-brown Loosened, baked Corresponding to this type of product Peculiar to this type of product Fragile 8.6 2.5 8.7 2.4 9.5 9.0 9.5 3.57 3.25 3.50 3.3 1448.4 1448.44 1448.73 Semi-oval Without cracks and voids, with developed porosity Light brown Sweet, characteristic of this TYPE of products Fragile 10.6 4.0 10.9 4.0 . 4,04,3 13.35 13,013.3 Full, uniform for 1 min. 1438.8 1439.0t439.3 Indicators OFFM with fat content,% 4UI) 54 (II) 67 (III) Rganoleptic Taste Smell Colour iso-chemical state Dry content substances,% including: fat proteins (Nx6.38) lactose mineral substances (ash) Acidity: titrated, T active, pH Viscosity, Pa-S Fat values Melting point, C Pour point, С Saponification number, mg of caustic potassium Iodine number, g of iodine Peroxide number,% iodine Polensk number ml of 0.1 N solution of caustic potassium Som som ma na Table 4 Peculiar to milk with a taste of butter cream Peculiar to creamy butter Cream pasty mass 43.46 57.2570.85 54.0 2.0 1.0 0.25 67.0 2.50 1.25 0.1 38 38 23 23- 220.4 220.4 29, G7 29.07 0.0354 0.0354 2.1 2.1 4.95 .4.954.95 1631.12157.9 2677.4 13 1595427 14 Table 5