SU1687202A1 - Method of preparation wheat flour dough - Google Patents

Abstract

The invention relates to the food industry and can be used in the bakery, confectionery and catering. The aim of the invention is to improve the quality and increase the yield of the test. For the preparation of a semi-finished product, 1.5-2.5% of wheat flour of its total weight is mixed, sugar, water in an amount that provides the moisture content of the semi-finished product 60-65%, 2-5% of pork fat, which is kneaded or cut into pieces before mixing. The dough is made from a semi-finished product, the remaining amount of flour, yeast, salt and water. The kneading of the test is carried out at a specific operation of 40-50 kJ / kg and a specific intensity of 0.05-0.06 W / h. 1 hp f-ly. 3 tab.

Description

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The invention relates to the food industry and can be used in the bakery, confectionery and catering.

The aim of the invention is to improve the quality and increase the yield of the test.

The method is carried out as follows.

A semi-finished product is prepared from 1.5-2.5% wheat flour or sugar crumb in an amount of the total weight of flour in the dough, 2-5% lard, sugar, salt and water in an amount that provides the moisture content of the semi-finished product 60-65%. The components of the semifinished product are mixed until a homogeneous mass, and the lard fat is kneaded or cut into pieces before mixing with the other components of the semifinished product. For the kneading of dough, the prepared cake mix, the rest of the flour and the yeast are used. The dough is kneaded at specific work 45-50 kJ / kg and specific intensity 0.05-0.06 W / h.

Mixing when preparing a semi-finished product of 1.5-2.5% wheat flour or rusk crumb, 2-5% pork fat, alone or in conjunction with other types of fatty products (butter, margarine, liquid baking fat, vegetable oil, etc.), water in an amount that provides a moisture mass of 60-65%, and other prescription components (sugar, salt, etc.) provides a system in which the processes of interaction between the proteins of wheat flour and oleic acid contained in pig fat lead to the formation of protein -picked com Lex. Add last

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in the composition of the semi-finished product during dough kneading, it improves its physical properties: the gas-holding and water-absorbing capacity increases, the preconditions are created for the formation of homogeneous, fine and thin-walled porosity of products. The dough is more plastic, but it has a higher dynamic viscosity (see Table 2), which allows to increase the yield of dough and improve the ability of the dough for cutting.

Co-administration with pork fat of other types of fatty products improves the properties of the dough. When liquid fats are added, along with the formation of additional protein-lipid complexes, the oxidation of unsaturated fatty acids occurs. The resulting substances increase the stability and elasticity of the dough, its water absorption capacity and yield (see Table 2).

The preliminary softening (plasticization) of pork fat ensures, when mixing the components of the semifinished product, the necessary degree of adsorption of solid particles of pork fat and their uniform distribution in the mass. The introduction of this type of fat during kneading, in turn, also allows it to be evenly distributed in the dough, change the surface tension and thereby strengthen the structure and increase the plasticity of the mass (Table 2). This contributes to an increase in the yield of dough and the formation of a small and homogeneous porosity, as well as the layered structure of products. When baking, for example, crackers from this dough increases their fragility.

When a sugar-containing component is added to a semi-finished product, the degree of swelling of flour colloids, the degree of oxidative processes occurring when mixing the components of a semi-finished product changes. The joint introduction of sugar from 1.5-2.5% of wheat flour or crumb, 2-5% lard and other animal products in the mass with a moisture content of 60-65% helps to obtain a semi-finished product, which does not impair the kneading, but improves the physical properties dough and boosts its output.

The presence of salt in the semi-finished product also alters the osmotic pressure created by the dissolved low molecular weight fraction inside the protein micelles, strengthens the protein-lipid complexes that are formed, which also impairs the physical properties of the dough and increases its yield.

Addition of water in an amount that provides moisture to the semi-finished product.

60-65%, is necessary to create optimal conditions for the reactions of interaction between the components of the semi-finished product and to obtain a homogeneous

structures. These factors also contribute to improving the physical properties of the dough and increasing its output.

Introduction of pork fat in the amount of less than 2%, flour less than 1.5% and water in the amount. in which a moisture content of less than 60% is achieved, it does not provide the necessary conditions for the formation of improving protein-lipid components to a sufficient degree. In addition, a homogeneous mass of all components is not formed, which during kneading does not allow improving the physical properties of the dough and increasing its yield (see

example 9, table. 1 and 2).

Adding pork fat in an amount of more than 5%. wheat flour more than 2.5% and water in an amount at which the moisture content of the semi-finished product is more than 65%, an unstable mass is obtained, which stratifies even during brief storage. Solid particles of pork fat are adsorbed unevenly on the surface of the flour particles, which subsequently leads to the formation of an unstable dough structure, deteriorating its physical properties.

properties and lower yield. The m kish of finished products from such a dough is characterized by uneven and thick-walled porosity.

With the introduction of pork fat in the molten, rather than softened (plasticized) form, it envelops protein micelles and starch grains, which prevents the swelling of the flour colloids, increases the content of the liquid phase in

prefabricated and then in the dough. As a result, the bond between the components of the semi-finished product and the dough is weakened, which makes it excessively plastic and thus sharply reduces the gas-holding and water-absorbing capacity and the dough yield.

Adding baker's yeast not to the dough, but to the semi-finished product will lead to their sticking with the solid particles of pork fat, reducing their fermentation activity,

which worsens the physical properties of the dough, lowers the gas-generating and gas-holding abilities, reduces the water absorption in the dough and its output.

Introducing pork fat in an amount of 25% of the mass of flour in the dough together with other prescription components directly during the dough kneading (i.e., not as a part of a semi-finished product) does not allow to increase the dough yield and to achieve a high dough improving effect, since

This reduces the effectiveness of protein-lipid complexes that affect the structural and mechanical properties of the dough. In addition, the degree of adsorption of porcine fat particles and their uniform distribution throughout the dough is not achieved, which also reduces the effect of using porcine fat.

The duration of keeping the semi-finished product after mixing the components and introducing it when mixing the dough does not affect the achievement of the goal, since the processes of interaction between the components of the semi-finished product occur when they are mixed, and the resulting products do not disappear in the process of keeping the semi-finished product.

Making dough during specific operation of 45-50 kJ / kg and a specific mixing intensity of 0.05-0.06 W / h in combination with the introduction of a semi-finished product will make it possible to obtain a dough with optimal physical properties and high yield.

Conducting dough kneading with specific work less than 4 kJ / kg or more than 50 kJ / kg and specific mixing intensity less than 0.05 W / h or more than 0.06 W / h even when preparing a semifinished product according to optimal parameters will not provide a test with the necessary physical properties that will reduce its output and will not lead to the development of products with high structural and mechanical properties.

Thus, the use of a semifinished product obtained by mixing 1.5-2.5% of flour of its total mass, 2-5% of softened (plasticized) pork fat or its combination with other types of fat products, sugar ingredient, salt, water and other prescription ingredients, introducing it when kneading dough with the rest of the flour and yeast, carrying out the kneading of the dough during the specific work of 45-50 kJ / kg and the specific intensity of the kneading of 0.05-0.06 W / h allows to improve the performance of the dough and increase its output, which is achieved by regulating Ani processes taking place between the components and semifinished dough, causing the formation of a uniform, shallow, and a thin-walled structure with a certain viscosity and plasticity.

Example 1. Before kneading dough, a semi-finished product is prepared. To do this, mix 1.5 kg (1.5%) of wheat flour, 2 kg (2%) of lard, which is previously softened (plasticized), 5 kg (5%) of sugar, 1 kg of edible salt (1%) and water, which provides a semi-finished product humidity of 60%.

For kneading dough, the resulting half-finished product is used, 3.5 kg of pressed yeast, 98.5 kg of wheat flour and water (Table 1). The kneading test is carried out

at specific operation of 45 kJ / kg and specific intensity of 0.05 W / h, fermentation is carried out at 28-32 ° C for 90 minutes. Then the dough is cut, subjected to proofing and bake bread.

Characteristics of the dough and bread are given in table 2 and 3.

Example 2. The method is carried out in the same manner as described in example 1, only in the preparation of the semifinished product 5 kg is taken.

(5%) pork fat, 2.5 kg (2.5%) of wheat flour. The semifinished product is prepared with a humidity of 65% (Table 1). The dough is kneaded during specific operation and batch intensity of 50 kJ / kg and 0.06 W / h, the duration

Dough fermentation is 40 minutes.

Characteristics of the dough and bread are given in table 2 and 3.

Example 3. The method is carried out in the same manner as in Example 2, except that when preparing the semi-finished product, 3.5 kg (3.5%) of lard, 2 kg (2%) of wheat flour, 10 kg (10%) of sugar are mixed. The semifinished product is prepared with a humidity of 62% and kept before dough kneading for 0.5 hours (Table 1). Dough

during specific operation, 47 kJ / kg and a specific mixing intensity of 0.055 W / h are kneaded; the duration of the test fermentation is 60 minutes.

Characteristics of the dough and bread are given in table 2 and 3.

EXAMPLE 4. The method is carried out in the same way as in Example 3, only together with pork fat in the preparation of a semi-finished product 10% margarine is introduced, the semi-finished product is kept for 2.5 hours (Table 1).

Characteristics of the dough and bread are given in table 2 and 3.

Example 5. The method is performed in the same way as in example 4, only instead of 10% margarine 15% butter is used and the semi-finished product is kept for 4.0 hours (table 1). The characteristics of the dough and bread are given in tables 2 and 3.

Example 6: The method is carried out in the same manner as in Example 5, except that 4% of vegetable oil is used instead of 15% butter (Table 1).

The characteristics of the dough and bread are given in Tables 2 and 3.

Example 7. A semi-finished product is prepared before kneading dough. To do this, mix 1.5 kg (1.5%) of crumb. 2 kg (2%) of porcine fat, which is previously plastified, 15 kg (15%) of sugar, 1 kg

(1%) of salt and water in an amount that provides a semi-finished product humidity of 60%.

When kneading dough, a semi-finished product of 3.5 kg (3.5%) of pressed yeast, 98.5 kg of wheat flour is introduced. The dough is kneaded at a specific operation of 45 kJ / kg and a specific intensity of 0.05 W / h, the dough is fermented at 28 ° C for 90 minutes. After fermentation, the dough is rolled into bundles 2-4 cm thick, then divided into slices 5-6 cm long, which are rolled and laid out on sheets, the shape of a rusk-shaped semi-oval slab. The dough pieces are subjected to proofing at 36 ± 1 ° C. The products are baked at 210 ± 10 ° C for 20 minutes.

The characteristics of the dough, bread and crackers are presented in table 2 and 3.

Example 8. The method is carried out analogously to example 7, only when preparing a semi-finished product, 2.5 kg (2.5%) of crumb, 5 kg (5%) of lard fat are used, the semi-finished product is kept for 3.0 hours. The dough is kneaded at specific operation 50 kJ / kg and a specific intensity of 0.06 W / h, fermentation is carried out at 28–32 ° C for 40 minutes. The characteristics of the dough and bread are presented in Tables 2 and 3. The products, compared with the cakes prepared in a known manner, are distinguished by good brittleness, better swelling, and better chew.

EXAMPLE 9 The method is carried out in the same way as in Example 1, only in the preparation of the semifinished product, 1.5 kg (1.5%) of lard is taken, 1 kg (1%) of wheat flour.

The dough is kneaded during the specific operation of 40 kJ / kg and the specific mixing intensity is 0.045 W / h, the fermentation time is 95 minutes (Table 1).

Characteristics of the dough and bread are given in table 2 and 3.

PRI me R 10. The method is performed as follows.

the same as in example 2, only in the preparation of the semifinished product take 5.5 kg (5.5%) of pig fat. 3 kg (3%) wheat flour, knead the dough during the specific work 55

kJ / kg and a batch intensity of 0.065 W / h, the fermentation time is 35 minutes (Table 1).

Characteristics of the dough and bread are given in table 2 and 3.

F or m l aa and h o brie n i

Claims (2)

1. A method of preparing wheat dough, which involves mixing flour, water, yeast with the addition of pork fat, sugar, salt and ingredients provided by the recipe, kneading the dough and its fermentation, characterized in that, in order to improve the quality and increase the yield of dough, mixing the components carried out in two stages, first mixed pork fat with a part of flour, taken in the amount of 1.5-2.5% of the total weight of flour in the dough, and a part of water that provides a mixture of 60-65% moisture, and then the yeast, the remaining part of the flour and Water, lard oil before the injection is plasticized and taken in the amount of 2-5% by weight of the flour, while the dough kneading is carried out at specific work of 45-50 kJ / kg and specific intensity of 0.05-0.06 W / h. 2. A method according to claim 1, characterized in that the lard oil is introduced into the dough with other kinds of fats. Raw R Parameters Options 64.5 39.0 13 10 Gluten Humidity, I Amount of Raw Gluten, X after kneading after fermentation 32.0 Gluten value over a ruler, cm after kneading after fermentation Resistance of compression load, unit hgrnb. IDK after kneading after fermentation Dynamic viscosity, Pa s 10 after kneading after fermentation after proofing 21 62.5 62.0 62.0 62.5 62.0 62.5 62.0 62.0 63.0 63.2 40.0 34.6 11 in 39.8 39.0 40.0 39.5 40.0 39.0 39.3 39.3 39.5 34.8 33.9 35.0 34.0 35.0 34.6 34.6 34.7 35 ,eight 10 7 11 8 11 9 10 7 11 8 10 9 eleven at II 3 11 8 5.70 6.00 6.30 5.90 5.90 6.00 6.17 5.98 S.43 5.79 T w in l c l I table 2 one 11 9 10 7 11 8 10 9 eleven at II 3 11 8 5.90 5.90 6.00 6.17 5.98 S.43 5.79 f u Humidity, I 35,8 Porosity, Z 78.0 Acidity, deg2,0 Specific volume, cm / g3.05 Formability N: D 0.30 Fragile cn, unit 6.2 Swelling, with 11 Rusks bread 35.2 35.4 35.2 35.2 35.3 35.2 35, 35.1 35.6 35.2 84.0 84.0 85.0 85.0 84.0 84.0 85.0 84.0 81.0 82.0 2.2 2.1 4.00 4.2 2.3 2.2 2.4 2.2 2.2 2.1 2.0 2.1 4.2 4.6 4.2 3.97 4.09 4.3 3.7 3.8 0,43 0,43 0,43 0,46 0,44 0,48 0,44 0,45 0,38 0,30 Crackers 4.8 4.7. 4.6 3.2 3.6 3, 878998 3.8 4.0 5.0 5.8 1031010 Table color 2.2 2.1 2.0 2.1 3.8 4.0 5.0 5.8 1031010