SU1722370A1 - Method of producing frozen unleavened puff paste - Google Patents

Abstract

This invention relates to the food industry and can be used in the bakery, confectionery and m processing industries. The purpose of the invention is to simplify and speed up the process while maintaining the quality of the product. In the bowl of the kneading machine, the fat is applied with a temperature of -5 - (-) 7 ° C and part of the flour. The mass is stirred until the formation of flour coated granules. Then the dough layer is carried out simultaneously with its kneading, for which the remaining amount of flour, water, melange, salt, citric acid is supplied to the kneading machine with granules and kneaded until the dough is formed with visible fat inclusions. The dough ribbon molding and lamination are carried out by the method of sequential rolling up to 252 layers in the dough. Quick-frozen. Spiced dough packed in bags. The proposed method allows to simplify the process (the number of stages during kneading and rolling decreases) and reduce the duration of the processes by 0.5-1.5 hours while maintaining the quality of the layered dough. Table 3. C / V G

Description

The invention relates to the food industry, in particular, to a method for producing quick-frozen puff pastry and can be used in the bakery, confectionery and m processing industries.

There is a continuous method for producing puff pastry dough of a small thickness, such as French puff pastry, which involves the preparation of several alternating layers of dough and fat, followed by cutting into dough pieces of the same length with two subsequent rolls and rolling dough pieces.

The disadvantage of this method is the multistage operations in the production of puff pastry, which leads

to increase the complexity of the process and increase the cost of the test.

The closest in technical essence and the achieved result is a method for the production of frozen puff pastry dough, which contains flour, fat. water and chemical ferments, including acid and base. Prepare the dough, isolate the acid and base from the rest of the ingredients. Then alternate layers of fat and layers of a mixture of flour with water (unleavened dough). The dough is frozen and stored at different temperatures. The duration of the frozen puff pastry production process is 2.5-3 hours.

The disadvantage of this method is the complexity and the multistage process VJ

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Mixing and rolling dough, as well as their significant duration.

The aim of the invention is to simplify and speed up the process while maintaining the quality of the product.

The goal is achieved by the fact that in the known method, which includes dough kneading, its layer of fat, lamination and freezing, according to the invention, the fat is pre-cooled to a temperature of minus 5-7 ° C, the amount of flour provided by the formulation is introduced ensuring the formation of fat granules coated with flour, while the dough layer is carried out at the kneading stage.

In the production of puff pastry dough, fat (butter or margarine) is cooled (frozen) to a temperature of minus 5-7 ° C at which it does not have plasticity, after which it is granulated in the presence of flour, with the formation of granules of the fat component coated with flour.

When using fat with a temperature higher - fat granules are formed unstable during the production process, which does not allow to obtain puff pastry.

When the temperature of the fat is lower than -7 ° C, dough breaks are observed.

With simultaneous kneading and doughing, the fat granules are distributed throughout the dough, while the granules are in a solid state until the dough is rolled, which leads to the formation of torn layers in the dough during the rolling process.

Example. In the bowl of a high-speed kneading machine, pieces of cow butter or margarine are laid without first grinding with a mass of 1.5 kg in an amount of 26.0 kg with a temperature of minus5 ° C and humidity of 24.5%. Flour in the amount of 3 kg is metered through the weighing station with an automatic dispenser. Humidity of flour is 14.5%, gluten is 33.5%, extensibility is 17.5, temperature is plus 16 ° C. The mass is stirred for 10 seconds, thus forming granules of the fat component, covered with flour, weighing () g.

Then, the pipelines feed the flour in the amount of 48.14 kg through the automatic dosing unit of the weighing station to the high-speed kneading machine; water in the amount of 22.7 kg with a temperature of plus 6 ° C, melange in the amount of 3.47 K with a temperature of 0 ° C and an acidity of 4.4 degrees; salt in the amount of 0.71 kg and citric acid in the amount of 0.1 kg and stirred for 20 seconds.

As a result of the kneading, a dough of elastic consistency is formed with visible inclusions of butter or margarine evenly distributed throughout the dough.

The humidity of the dough is from 35.0 to 40%.

For rolling, puffing and molding

dough with a temperature of 11 ° C is fed to the line of continuous lamination.

The process of rolling and puff pastry involves forming a dough tape and lamination

by the method of sequential rolling up to 252 layers in the dough.

The rolled dough ribbon is cut into pieces and tiled six times, rolled out, then cut

and again folded seven times, rolled, then cut, folded six times, and rolled. The duration of the rolling and laminating processes is 40 to 10 minutes. Ready test tape consists of 252 layers, has a thickness of at least 6 mm and a width of not more than 800 mm.

The resulting dough has the following physico-chemical indicators:

Mass fraction of moisture,% 35.0-40.0

Mass fraction of fat,%, not less than 16.0 Mass fraction of salt,% 0.5-1.0 Freezing of puff pastry is carried out in a continuous air freezer. To freeze, dough pieces weighing 100 g are laid out on a moving conveyor belt.

The air temperature in the apparatus is minus

30+ 2 ° C, air velocity 3.5 ± 0.5 m / s. The duration of the freezing of dough products weighing 100 g at a thickness of 30 +1 mm to a temperature inside the product minus 18+ 2 ° C is 5010 minutes.

Quick frozen puff pastry is packaged in bags of polyethylene cellophane film according to OST 6-06-T4-79 or other polymeric materials permitted by the USSR Ministry of Health, net weight not more than

1.0kg.

Quick frozen puff pastry is stored at a temperature of minus 20 ° C for no more than 5 months, at a temperature of minus 10 ° C for no more than 7 days, at a temperature of min-.

nus 5 ° C no more than 4 days.

Quick-frozen puff pastry products are baked in the oven at 240 + 10 ° C without prior defrosting for 30 minutes.

Table 1 presents the organoleptic quality assessment of the product.

PRI mme R 2. Similar to example 1, except that the fat is cooled to a temperature of minus 6 ° C and stirred

with flour for 15 seconds, and stirring while kneading dough is carried out for 30 seconds.

Table 2 presents the organoleptic quality assessment of the product.

PRI me R 3. Similar to example 1 except that the fat is cooled to a temperature of minus 7 ° C and mixed with flour for 20 seconds, and stirring while kneading the dough is carried out for 40 seconds.

Table 3 presents organoleptic-quality assessment of the product.

The proposed method for the production of frozen puff pastry dough compared to the prototype allows to simplify the process (the number of stages during kneading and rolling decreases) and reduce

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process duration of 0.5-1.5 hours while maintaining the quality of quick-frozen puff pastry.

Claims (1)

Claims Method for Frozen Production puff pastry dough comprising dough kneading, interlayer fat, rolling, lamination and freezing, characterized in that, in order to simplify and speed up the production process while maintaining the quality of the product, the fat is pre-cooled to 5-7 ° C, a portion of flour is introduced, prescribed formulation, in an amount to ensure the formation of flour coated granules in a mixture with fat, while the dough layer is carried out simultaneously with its kneading. Table Tzbli tsa2 Table3