SU1734624A1 - Method for producing farinaceous confectionery goods - Google Patents

Abstract

The invention relates to industry and catering and can be used in the production of flour confectionery. The purpose of the invention is to accelerate the method, increase the shelf life (of the product) and improve its quality. To prepare the dough, take water, add yeast and pour in a portion of the flour.

Description

The invention relates to the baking industry and catering.

Known techniques for making flour confectionery products from yeast dough. Yeast sponge dough is prepared according to the traditional technology, which includes the following operations: dough kneading for 5-7 minutes; fermentation of the dough for 2.5-3.0 hours, kneading the dough for 12-17 minutes, fermenting the dough for 2.0-2.5 hours, cutting the dough, followed by molding, proofing for 40 minutes and baking the products for 20 -25 min

A disadvantage of the known method of preparing yeast sponge dough is the length of the process (it takes 7 hours to carry out a full technological cycle). The shelf life of products is no more than 48 hours.

The aim of the invention is to accelerate the process of fermenting dough, improving the quality of flour confectionery products and slowing down the stale products.

According to the method of flour confectionery production, including kneading dough from a part of flour, water and yeast, its fermentation, dough kneading with the introduction of the remaining prescription components, dough fermentation, cutting, proofing and baking, during the dough kneading stage, additionally white flour of active malt in the amount of 3-10% by weight of wheat flour, the dough fermentation is carried out for 55-65 minutes.

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Additional introduction of white flour of active malt in an amount of 3-10% of the weight of wheat flour allows shortening the dough fermentation time and speeding up the dough fermentation time. If the dough is traditionally maintained for 2.5-3.0 hours, the subsequent addition of malt flour leads to the fact that the acidity of the dough reaches the norm after 10-15 minutes, and the dough itself does not yet acquire certain structural and mechanical properties (ultimate shear stress effective viscosity, etc.). Therefore, the duration of the fermentation of the dough is reduced and is 55-65 minutes, which is 1.5-2.0 hours compared with the known method.

In addition, if white active malt flour is injected at the stage of kneading dough, the starch attack by amylolytic enzymes, in particular a-amylase, increases, which gives a sticky finished product kish, reduces the biological value of the product, therefore the white active malt flour is added during preparation test.

In the proposed method, white flour of active malt is included in the prescription components in the amount of 3-10%. The introduction of such a quantity of white flour of active malt allows not only to accelerate the production of flour confectionery products, but also to improve the quality of the products, increase the yield of the finished product and increase the shelf life by reducing the nesting process.

Pentosanes, cellulose, hemicellulose contained in white active malt flour interact with proteins and flour starch and form heat-resistant complexes with enhanced hydrophilic capacity, which increases the water absorption capacity, increases the yield of the finished product, slows down the process of stale.

The introduction of white active malt flour into yeast dough improves the quality of products, namely, taste and aroma, due to the fact that pectin substances, pentosans, hemicellulose, and B vitamins necessary for the viability of yeast are introduced with white flour of active malt. In addition, the use of white active malt flour reduces sugar consumption by up to 30% without deteriorating the quality of the products.

The production method of flour confectionery includes the dough batch for 5-7 minutes, the fermentation of the dough for 55-65 at 35-40 ° C; and the dough kneading with the introduction of all prescription components and additives to the white flour of the active malt flour in the amount of 3-10% by weight of wheat flour for 12-17 minutes, fermentation of the dough 50-130 minutes 35-40 ° C; cutting

dough, dough proofing 35-45 minutes at 35-40 ° С, baking products for 20-25 minutes at 190-200 ° С. Before baking products grease melange. After baking, the product is cooled at 18-20 ° C, the surface of baked

0 products are sprinkled with powdered sugar. Use white flour active malt in accordance with the OST

The production method of flour confectionery is shown on the example of Navruz cupcake5

The table shows the quality of the cake Nowruz

Example 1. To prepare 100 kg of cake, 12.6 liters of water warmed to 37 ° C (60% of the total amount of liquid) are added to the kneader of the kneader, prepared yeast is added, and 19.9 kg of flour is poured in (40% of the total amount of flour) provided by the recipe, and stirred until

5 to obtain a homogeneous mass of 7 minutes. The surface of the dough is sprinkled with flour and placed in a room with a temperature of 37 ° C for 55 minutes for fermentation. When the opara doubles in volume and begins to settle.

0 add the rest of the liquid 8.4 l (40% of the total amount of liquid) with salt and sugar dissolved in it, blend, then mix, pour in white flour of active malt in the amount of 1.5 kg, which

5 represents 3% of the weight of wheat flour, and the rest of the wheat flour is 29.8 kg (60% of the total amount of flour). Knead the dough 12 min. Before the end of the batch, add margarine, vanillin, raisin.

0 The dough is left to ferment for 2 hours and 10 minutes in a room at 37 ° C. During the fermentation, the dough is crushed twice. The finished dough is laid out in cylindrical forms, smeared with margarine, and placed in the same

5 room for proofing for 40 minutes and then smeared with melange and baked at 190 ° C for 20 minutes. Baked products are cooled, removed from the form and sprinkled with refined powder.

0 Qualitative analysis of finished products is given in the table.

Example 2. The method is carried out as in example 1. But the amount of white flour of active malt is 2.5 kg (5% by weight of wheat flour). The duration of the fermentation of the dough is 60 minutes, the duration of the fermentation of the dough is 1 h 10 min.

Example 3. The method is carried out as in example 1. But the amount of white flour of active malt injected is 4.98 kg

(10% by weight of wheat flour). Dough fermentation time is 65 minutes, and dough fermentation time is 50 minutes.

Example 4. The method is carried out as in example 1. But the amount of white flour of active malt is 5.5 kg (11% of the weight of wheat flour). The duration of fermentation of a pair is 70 minutes, and the duration of fermentation of dough is 25 minutes.

Example 5. The method is carried out according to Example 1. But the amount of white active malt flour injected is 1.0 kg (2% of the weight of wheat flour). The duration of the fermentation of the dough is 50 minutes, and the duration of the fermentation of the dough is 2 hours and 25 minutes.

For all the examples, a qualitative analysis is carried out by known methods (table).

Analysis of the data presented in the table shows that the flour confectionery prepared according to Example 4 does not meet the requirements of the finished products, since a high percentage of white active malt flour and long fermentation of the dough increase the attackability of the starch by amylolytic enzymes, which leads to an increase in moisture content - chen products, their m kisha becomes sticky, and the specific volume decreases.

Flour confectionery products prepared according to Example 5 do not differ in their organoleptic characteristics from the known ones. Reducing the fermentation time of the dough and reducing the percentage of white active malt flour leads to a reduction in the biological value of the finished product.

Products obtained by the proposed method (examples 1-3) have higher values of quality indicators. The specific volume of products prepared by the proposed method is 8.4-20% higher, the porosity is 3.8-7.9% higher, the yield of finished products is 4.5-5.5% higher than in the known.

Products prepared by the proposed method, harden slower than products prepared according to the known.

Claims (1)

Invention Formula Method for the production of flour confectionery, which involves kneading dough from a part of flour, water and yeast, fermenting it, kneading dough with introducing the remaining prescription components, fermenting dough, cutting it, proofing and baking, characterized in that, in order to speed up the process, storing and improving the quality; at the dough kneading stage, additional white active malt flour is added in the amount of 3-10% of the wheat flour mass, and the dough is fermented for 55-65 minutes.