SU1750567A1 - Bread production method - Google Patents

Abstract

The invention relates to the food industry, namely to the baking industry. The purpose of the invention is to improve the quality of bread and increase its yield. The dough is mixed with a portion of flour and water with the addition of yeast, sent to ferment and knead the dough from the remaining portion of flour and water with salt, followed by fermentation of the dough, cutting, proofing and baking bread, while the total amount of water is 55- 65% by weight of the flour, and the water is pre-cooled to a temperature of 3 - 5 ° C before entering the dough and dough, and 1/4 of the water is added to the dough. 1 tab.

Description

The invention relates to the food industry, in particular to the baking industry, and can be used in the production of bread.

A known method for the production of bread includes the degassing of water by heating to 70-100 ° C and subsequent cooling to 20-30 ° C without air access, kneading dough from flour, yeast increased to 2.5%, salt and degassed water, its fermentation, cutting and baking.

The disadvantage of this method is the duration of the dough preparation process, due to the need to degass water that requires additional time (1 - 1.5 hours). In addition, the amount of yeast increased to 2.5% - 2.76 kg and the material costs for heating and cooling water.

The closest to the proposed is a method for the production of bread, which includes the preparation of dough by

mixing part of the flour, water and yeast, its fermentation, kneading dough from the rest of the water, flour, salt, with a total amount of water of 55-65% of the total mass of flour, fermentation of dough, cutting, proofing and baking the finished products.

However, the bread is of insufficient quality and yield.

The purpose of the invention is to improve the quality of bread and increase its yield.

To achieve this goal, according to the bread production method, which includes the preparation of dough by mixing part of the flour, water and yeast, its fermentation, kneading dough from the remaining part of water, flour, and salt with a total amount of water of 55-65% of the total weight of flour, fermentation of dough, cutting, proofing and baking of finished products, the water before pre-mixing the dough and dough is pre-cooled to 3 - 5 ° C, while the amount of water introduced into the food

oh h

py is 1/4 of its total.

The method is carried out as follows.

Dough preparation is biphasic. To prepare the dough (per 100 kg of flour), 25 kg of flour and 1 kg of yeast are loaded into the bowl, and the water is preliminarily cooled to 3–5 ° C in a tank with a cooling jacket and injected in an amount of 15–17 kg based on the production of liquid brew , homogeneous mass with a humidity of 49–50%, then the brew is left to ferment for 3–3.5 h. 75 kg of flour, 1.5 kg of salt, 0.5 kg of yeast and pre-cooled water are added to the bowl with fermented brew. 3 - 5 ° C in the amount of 55 - 65% or 40 - 48 l of water by weight of flour. Knead the dough, leave to ferment for 40-60 minutes, then the dough is served for cutting, cut up dough pieces, bottom or molded, leave for proofing for 50-60 minutes, after which the expanded pieces of dough are served for baking.

PRI me R 1. Tap water is cooled in the tank to 3 ° C. To prepare sourdough, 25 kg of flour, 1 kg of yeast and cooled water in the amount of 15-17 liters are loaded into the bowl.

The resulting mass of 49% moisture was left to ferment for 3 hours, after which 75 kg of high-grade flour with a moisture content of 14%, 1.5 kg of salt, 0.5 kg of yeast and water cooled to 3 ° C were introduced into the vat. in an amount of 40 liters or 55%, the dough is thoroughly kneaded, left to ferment for 40 minutes at a temperature of 10 ° C, then served on a cut. The cut dough pieces are molded in molds and left for proofing for 50 minutes in a proofing chamber with warm steam, after which the dough pieces are placed. Baking in an FTL-2 oven at 220 ° C for 50 minutes.

The resulting tin breads have a volume of 1476 ml, and weight - 550 g,

An increase in the weight of bread compared to bread cooked in the usual known manner is 2-2.5%, the acidity is 3.2 ° N and the humidity is 41.4%.

EXAMPLE 2 Normal tap water is loaded into a container and cooled to 4 ° C, then 25 kg of flour, 1 kg of yeast are added and the brew is kneaded, the resulting moisture content of 49% is left to ferment for 3 hours, then 75 kg of premium grade flour with a moisture content of 14.2%, 1.5 kg of salt, 0.5 kg of yeast and cooled to 4 ° C water in an amount of 44 liters or 60% were introduced into the finished brew; then the dough is kneaded, left to ferment for 50 minutes at 11 ° C, after which it is cut. Cut pieces of dough (hearth bread) are left for proofing in proofing chambers for 50 minutes, then served on pastries in FTL2 ovens at 220 ° C for 55 minutes.

The resulting bread of 1 kg has

volume 2900 ml, weight - 1054 g.

An increase in the weight of bread as compared to bread prepared by a known method in ordinary water is 29 g.

0 or 3.4%, acidity 3.2 ° N, humidity 41.2%.

Example 3. In water with a temperature of 5 ° C, a brew is prepared by mixing 25 kg of high-grade flour, 1 kg of yeast and 17 liters in a bowl.

5 cooled to 5 ° C water, at the rate of obtaining a mass with a moisture content of 50%, and fermentation for 3 hours.

A standard dough is introduced into the finished, ground in a kneading machine of the brand Standard

0 75 kg of high-grade flour with a moisture content of 15%, 0.5 kg of yeast and cooled to 5 ° C of water in an amount of 48 liters, then the dough is kneaded, left to ferment for 60 minutes, at 10 ° C, after which the dough is served on

5 cutting. The cut pieces of mold dough are left for proofing in a proofing chamber for 60 minutes and served for baking in an FTL-2 oven at 200 ° C for 48 minutes.

0 The obtained tin bread of 1 kg has a volume of 2806 ml, weight - 1060 g.

The acidity of bread is 3.4 ° N m. The intensity is 41.6%.

PRI mme R 4. Tap water

5 is cooled in a tank with a cooling jacket to 0.1 ° C and the brew is prepared for pan bread by mixing 25 kg of premium grade flour, moisture 14%, 1 kg of yeast and chilled water in a range of up to 1 ° C in a quantity of 12.5 l The resulting mass of 47% moisture is left to ferment for

3h Then 75 kg of premium grade flour, 0.5 kg of yeast, 1.5 kg of salt and chilled water up to 1 ° C in the amount of 37.5 are introduced into the finished brew.

5 l, then the dough is kneaded and left to ferment for 60 minutes at 8 ° C, then served on the dressing, proofing for 60 minutes, then baking at 220 ° C for 48 minutes.

0 The resulting tin bread has a volume of 2808 ml, weight 1052 g, acidity 3.2 and humidity 42.2%.

In this case, at a water temperature of 1 ° C, the density of water decreases, and the water capacity of the flour increases.

PRI me R 5. Tap water is cooled to 7 ° C. For cooking, sourdough is mixed in a bowl of 25 kg of high-grade flour with a moisture content of 14.4%, 1 kg of yeast and water cooled to 7 ° C in the amount of 17.5

l The brew is left to ferment for 3 hours. Then 75 kg of high-grade flour, 0.5 kg of yeast, 1.5 kg of salt, and 52 L water cooled to 7 ° C are introduced into the finished brew, the dough is kneaded, fermented for 60 minutes at 15 ° C, then served at the cutting (hearth bread), proofing for 60 minutes and sent to baking at 200 ° C for 48 minutes.

The resulting hearth bread has a volume of 2902 ml, weight - 1048 g.

An increase in the weight of the bread is not observed. The density of the water decreases and the water absorbency of the flour increases, as with increasing water temperature the salts of potassium and magnesium dissolve in the water, the water becomes thinner and more digestible flour. Measurement of the weight and volume of bread (in ml) is carried out with a special device for determining the volume output of bread brand AT and the evaluation of its organoleptic characteristics. The table shows organoleptic and physico-chemical indicators of bread prepared by the proposed and known methods.

Cooling water to 3–5 ° C contributes to an increase in compaction of water that acts negatively on the water absorption of flour, i.e. the absorption of water by the flour is reduced, as a result of which the humidity of the dough is reduced.

Since natural water contains a large amount of calcium or magnesium salts, after prolonged cooling

It acquires a constant hardness, at 3 - 5 ° С the greatest compaction of water occurs.

The volume and weight of bread is increased due to the large swelling of the flour molecules, at the same time, due to the water density, the water absorbency of the flour is reduced and the humidity of the dough is reduced, water is added to calculate the required moisture of the dough, thereby increasing the volume and weight of the finished bread.

The proposed method also provides savings in grain resources, due to a decrease in the humidity of the dough, an increase in the amount of water, to obtain the standard moisture of the bread and its volume, since the cooled water reduces the humidity of the dough due to its density at 3 to 1.0019 g / cm3.

Claims (1)

Invention Formula Method for the production of bread, which includes the preparation of dough by mixing part of the flour, water and yeast, its fermentation, kneading dough from the remaining part of water, flour, salt with a total amount of water of 55-65% of the total mass of flour, fermentation of dough, cutting, proofing and baking finished products, characterized in that, in order to improve the quality of the bread and increase its yield, the water before the batch and dough is pre-cooled to 3 - 5 ° C, while the amount of water introduced into the brew is 1/4 of the total its quantity. Indicator Bread by the proposed method not d, Symmetrical correct Smooth, without explosions Light brown or brown, not pale and not burnt When lightly pressed with your fingers, m quiche takes on its original shape 41.2-41.0 3.0 72-74.0 2890-2902 1048-1060 Bread by a known method Symmetrical correct Smooth, without explosions Light brown or brown, not pale and not burnt When lightly pressed with fingers, m kish takes its original form 43.0 4.0 68.0 2840-2848 1025-1020