SU965415A1

SU965415A1 - Baking products production method

Info

Publication number: SU965415A1
Application number: SU813256315A
Authority: SU
Inventors: Сколастика Казевна Суджене; Гражина Фердинандовна Иодейкене; Римантас Иозаса Венскутонис
Original assignee: Каунасский Политехнический Институт Им.Антанаса Снечкуса
Priority date: 1981-03-06
Filing date: 1981-03-06
Publication date: 1982-10-15

Description

Изобретение относится к хлебопекарной промышленности, в частности к способу приготовления теста.The invention relates to the baking industry, in particular to a method for preparing dough.

Известен способ производства хлебобулочных изделий, включающий приготовление теста на жидком полуфабрикате с введе- ⁵нием в его состав молочнокислых бактерий вида Streptococcus loctis dicH( cEticus брожение теста, его разделку и выпеч— ^KHi] · ' . ₁₀ A known method for the production of bakery products, including the preparation of dough on a liquid semi-finished product with the introduction of ⁵ lactic acid bacteria of the form Streptococcus loctis dicH (cEticus fermentation of dough, cutting and baking - ^K Hi] · ₁₀ .

Недостатком этого способа является то, что молочнокислые бактерии Streptococcus tactΪ5 cHoVtaticus являются только активными кислотообразующими микроорга- ,₅низмами и не накапливают в среде заметного количества ароматообразующих веществ.The disadvantage of this method is that the lactic acid bacteria Streptococcus tactΪ5 cHoVtaticus are only active acid-forming microorganisms, ₅ and do not accumulate a noticeable amount of aroma-forming substances in the medium.

Кроме того, процесс брожения в данном способе продолжается в течение 2 4 ч, что значительно замедляет процесс производства хлеба.In addition, the fermentation process in this method continues for 2 to 4 hours, which significantly slows down the process of bread production.

Нель изобретения - сокращение продолжительности брожения теста и улучшение качества изделий.Nel invention - reducing the duration of the fermentation of the dough and improving the quality of products.

Поставленная цель достигается тем, что согласно способу производства хлебобулочных изделий, включающему приготовление теста на жидком полуфабрикате с введением в его состав молочнокислых оактерий вида Streptococcus Eactisdkiita.ti c>us, брожение теста, его разделку и выпечку, в состав молочнокислых бактерий дополнительно вводят Streptococcus crerror/s при этом компоненты смеси бактерий берут равным 1·: 1, а смесь молочнокислых бактерий перед введением в жидкий полуфабрикат предварительно культивируют в молочной подсырной сыворотке при 24 25°С в течение 14 — 16 ч до конечной кислотности 45 - 5Cf*T и вводят вместе 20 с культуральной средой.This goal is achieved by the fact that according to the method for the production of bakery products, including the preparation of dough on a liquid semi-finished product with the introduction of lactic acid bacteria of the form Streptococcus Eactisdkiita.ti c> us, fermentation of the dough, its cutting and baking, Streptococcus crerror is additionally introduced into the composition of lactic acid bacteria / s, the components of the bacterial mixture are taken equal to 1 ·: 1, and the mixture of lactic acid bacteria is previously cultured in milk cheese whey at 24-25 ° C for 14-16 hours before being introduced into the liquid semi-finished product f course acidity of 45 - 5Cf * T 20 and injected together with the culture medium.

, Способ производства хлебобулочных ’изделий осуществляют следующим образом., A method of manufacturing bakery ’products is as follows.

В чан заливают подсырную сыворотку к ластеризуют при 6Й*С в течение 35 мин, затем охлаждают до температуры заквашивания 25^С и вводят 1,2% от массы сыворотки закваски молочнокислых бак те- 5 рий. Сквашивание в течение 15 ч при температуре 25°С до кислотности 45 - 50%. При молочной сыворотке смесью молочнокислых бактерий Streptococcus CremoRis и Streptococcus fliacetiCactis, которые to берут в соотношении 1:1, наряду с молочной кислотой образуются натуральные ароматические вещества: свободные летучие жирные вещества, сульфгидрильные соединения, ацетоин, диацетил и другие 15 карбональные соединения, придающие сыворотке приятный вкус и аромат.The cheese whey is poured into the vat and is clusterized at 6 ° C for 35 minutes, then cooled to a fermentation temperature of 25 ° C and 1.2% of the weight of the whey of fermented lactic acid bacteria is added. Fermentation for 15 hours at a temperature of 25 ° C to an acidity of 45 - 50%. In milk whey with a mixture of lactic acid bacteria Streptococcus CremoRis and Streptococcus fliacetiCactis, which are taken in a 1: 1 ratio, along with lactic acid, natural aromatic substances are formed: free volatile fatty substances, sulfhydryl compounds, acetoin, diacetyl and other 15 carbonic compounds that give serum a pleasant taste and aroma.

Эту ароматизированную подсырную сыворотку используют при замесе теста для ^ебулочных изделий. Тесто готовят по еле-20 дующей известной рецептуре и известномуThis flavored cheese whey used in making dough for bakery products ^e. The dough is prepared according to barely-20 blowing known recipe and known

Показатели готовых изделий следующие Влажность мякиша, %42,0The finished product indicators are as follows Humidity of the crumb,% 42.0

Кислотность, ⁰ Т3,0Acidity, ⁰ T3.0

Сжимаемость на пенет^рометре, показатели прибора:Compressibility on a penetrometer, device performance:

Нбещ70,2Nbesh70.2

АН_чпр59,0AN _ChPR 59.0

Объем 100 г хлеба2,60Volume 100 g of bread 2.60

Пористость хлеба, %.75,0The porosity of the bread,% .75,0

Дегустационная оценка, балл 22Tasting score, score 22

В результате применения при производстве хлебобулочных изделий ароматизированной подсыворотки улучшаются качественные показатели изделий, увеличивается удельный объем, пористость, улучшаются показатели сжимаемости, вкусовые свойства изделий и интенсифицируется процесс созревания теста.As a result of the use of flavored whey in the production of bakery products, the quality indicators of the products improve, the specific volume, porosity increases, the compressibility indicators, the taste properties of the products improve, and the process of maturing the dough is intensified.

технологическому режиму:technological mode:

Мука пшеничная 1 с, кг Wheat flour 1 s, kg 100 100 Дрожжи прессованные, кг Pressed yeast, kg . 2,5 . 2,5 25 25 Соль, кг Salt 1,5· 1.5 Сахар, кг Sugar, kg 3,0 3.0 Подсырная) ароматизиро- Cheese) aromatized ванная КС закваской bath cop leaven сыворотка, кг serum, kg 30-50 30-50 30 thirty Вода ф .. Water f .. ⁰30-12 ⁰ 30-12 Продолжительность заме- Duration of са теста, мин sa test min 5-8 5-8 Начальная тем пера тура,°C Starting tour temperature, ° C 30-32 30-32 Продолжительность бро- Bro duration 35 35 жения теста, мин zheniya test, min 60-75 60-75 Кислотность теста, ОН The acidity of the test, OH 3,2-3,4 3.2-3.4 Влажность теста, % Humidity test,% 43,5-44,0 43.5-44.0 - Время расстойки, мин - Proofing time, min 32-35 32-35 Температура печи, ⁰ СFurnace temperature, ⁰ С 190-210 190-210 40 40 Время выпечки, мин Baking time, min 18-20 18-20

Тесто готовят безопарным способом с жидкой эмульсией, готовое тесто делят; на куски, формуют, проводят расстойку тестовых заготовок, а затем производят вы— 45 печку хлеба.The dough is prepared in an odd manner with a liquid emulsion, the finished dough is divided; they are molded into pieces, the dough pieces are proofed, and then you make a bread oven.

Claims

(54) METHOD OF BAKERY PRODUCTION The invention relates to the baking industry, in particular to a method for preparing dough. A known method for the production of bakery products, including the preparation of dough on a liquid semi-finished product with the introduction into its composition of lactic acid bacteria of the form Streptococcus tacti dic H a ticus fermentation of dough, its cutting and extract 1. The disadvantage of this method is that the lactic acid bacteria Strftptocoe CU tact is (JioVtaticus) are only active acid-forming microorganisms and do not accumulate a noticeable amount of aroma-forming substances in the medium. In addition, the jnpouecc fermentation in this method lasts for 2 4 hours, which significantly slows down the process of bread production. PRODUCTS The purpose of the invention is to reduce the duration of the fermentation of dough and improve the quality of products. The goal is achieved by the fact that according to the method of production of bakery and Delia, including preparation of dough on liquid semi-finished product with introduction of lactic acid bacteria of Streptococcus Coctis dioltfl-ti cxjs / fermentation of dough, its cutting and baking into its composition, the dairy bacteria additionally introduced Stv ptococco "crefr-fr-fr-fr-fr-fr-fr-forr-rr-rr-rr-rrfr-ечr-forr-forr-forrfr-ечr-srfr-ечr-rfr-srfrfr-rfrfr-rf taken to be 1-: 1, and a mixture of lactic acid bacteria, before being introduced into the liquid semi-finished product, is pre-cultured in whey cheese whey at 24 for 14-16 hours until the final acidity is 45-5PCT and injected with the culture medium. The method of producing bakery products is carried out in the following manner. 396 A cheeseboard is poured into a vat and pasteurized for 35 minutes, then cooled to a fermentation temperature of 2 to 5 ° C and 1.2% of the weight of the starter lactobacillus spirits is added. Souring for 15 hours at a temperature up to 45–50% acidity When lactic contraction with a mixture of lactic acid bacteria Streptococx os гgge Ч H netrepiococcut diacet & acti, which take 1: 1 ratio, along with lactic acid, natural aromatic substances are formed: free volatile fatty substances, sulfhydryl compounds, aietoin, diacetyl and other carbonyl compounds that give the serum a pleasant taste and aroma. This flavored cheese whey is used for kneading dough for bakery products. The dough is prepared according to the following well-known recipe and well-known technological regime: Wheat flour fs, kg1OO Pressed yeast, kg2.5 Salt, kg1.5 Sugar, kg3, O Cheese flavored KS starter whey, kgZO-50 Water,. ZO-12 Dough kneading time, min 5-8 Starting temperature of the tour, C30-32 Duration of the fermentation of the dough, min 60- 75 Acidity of the test, OH3.2-3.4 Density of the test,% .43,, 0 Time, proofing, min32- 35 Oven temperature, С19О-210 Baking time, min 18-2О The dough is prepared using the straight-line method with a liquid emulsion, the finished dough is divided; The dough pieces are molded, the dough pieces are made and then the bread is baked. 5 Indicators of finished products are as follows. Moisture content,% Acidity, T Compressibility on penetrometer, device performance: Volume 100 g of bread Porosity of bread,% Tasting evaluation, score22 As a result of the use of flavored products in the production of bakery products, the quality indicators of products increase, the specific volume increases, the porosity improves, compressibility indices, taste properties of the products and the maturation process of the dough is intensified. Claim method for producing bakery products, including dough preparation on liquid semi-finished product with the introduction of lactic acid bacteria of the type Streptococcus Eoctis "iasiaticus fermentation, dough, its cutting and baking, characterized in that, in order to reduce the duration of the fermentation test and improve quality products, the composition of lactic acid bacteria additionally water Streptococcus cremoris with the components, the mixture of bacteria is taken equal to 1: 1, and the mixture of lactic acid bacteria before. By introducing it into a liquid semi-finished product, it is preliminarily cultivated in a lacty cheese dump at 24–25 ° C for 14–16 hours to a final acidity of 45–50 ° T and introduced together with the culture medium. Sources of information taken into account during the examination 1. USSR Author's Certificate No. 344826, cl. A 2ID 8 / O4, 1970.