SU997641A1 - Method of preparing dough - Google Patents

Description

(54) METHOD FOR PREPARING THE TEST

one

The invention relates to bakery production, in particular, to a method for improving the quality of bakery products.

There is a known method for preparing bakery products in which a mixture of dry casein and dry starch paste in a 1: 1 ratio is introduced into the dough.

The above components are pre-dispersed to a particle size of 0.1-0.01 mm, water is added to their mixture in a 1: 2 ratio and heated to 70-85 ° C, followed by keeping at this temperature for 30 minutes to form a gel. which is included in the dough in the amount of I / o to the mass of flour 1.

The closest to the invention in terms of the effect achieved is a method for the preparation of dough, including the mixing of flour, yeast, water, and pre-shredded vegetables. In this process, the chopping of vegetables is carried out to a mushy pickle, and together with the juice that is released during chopping, is kneaded with the addition of water, the resulting dough is molded 21.

The disadvantage of this method is that when chopping raw vegetables there is a slight destruction of the cell walls and therefore there is no formation of an active polysaccharide complex capable of entering into physicochemical interactions with the test components, resulting in no improvement in the dough structure and quality bakery products.

The amount of dough is not vegetables

10 allows to obtain a well-crumbled dough, and therefore, well developed porosity of the finished bakery products.

The aim of the invention is to improve 15 the quality of dough by strengthening its gluten.

To achieve this goal, according to the method of mixing flour, yeast, water and pre-chopped vegetables, vegetables are mixed before doughing with the dough components until ready, chopping the vegetables to 80–200 µm particles, and they are introduced into the dough in the amount of 0.12-0.5% by weight of flour on a completely dry substance. When chopping boiled vegetables, cell walls are destroyed (as opposed to grinding raw vegetables) and a new active complex is formed that can enter into physicochemical interactions with the protein-free components of the weak gluten of wheat flour affected by the bug, resulting in gluten strengthening and increase. the quality of the finished bakery products. In addition, chopped boiled oats, and added to the dough in an amount of 0.12-0.5% on the absolutely dry matter of flour, which is 10 times lower than in the known (Table 1). The introduction of vegetables in quantities above 0.5% helps to reduce the specific volume. Peeled vegetables are subjected to heat treatment at 95-100 ° C for 15-20 minutes in a small amount of water (the ratio of product and water is 1: 0.6). The vegetables are then ground in a machine for fine grinding of IVP products. The resulting dispersion is introduced during dough kneading. Example. In the bowl of the kneading machine, pour wheat flour, components diluted in the water, water, finely dispersed vegetables and mixed in water and mixed for 10-12 minutes. The dough is fermented for 2.5 hours at 30 ° C. Every hour make a crinkle. The cut products are set up in a proofing cabinet at 35 ° C and relative air humidity of 75%. Bake in the oven at 230 ° C. The composition of the dough prepared by the straight-line method is given in Table. 2. For baking products, a bug hit by a bug bug (spreading a gluten ball in 180 minutes is 62 mm) is used. Before putting into the dough, boiled vegetables are crushed to particle sizes, microns: white cabbage 80, carrots 100, beets 150. Vegetables are added to the dough in an amount of 0.12% for absolutely dry matter of flour. The results are shown in Table. 3. The control samples are products prepared with the addition of chopped raw vegetables in the amount of 5% on the absolutely dry matter of flour (31.5 kg of vegetables per 100 kg of flour). From tab. 3 that the addition of 0.12% crushed boiled vegetables to the absolutely dry matter of flour significantly improves the quality of bakery products in comparison with the known, the shape-holding capacity increases by 18.5-20%, the porosity of quiche is improved. Example 2. The dough is prepared analogously to example 1. Before making m in the dough, boiled vegetables are ground to particle sizes, µm: white cabbage 100, carrots 125, beets 175. Vegetables are added to the dough in an amount of 0.3%. flour. A control sample is prepared with the addition of 5% raw vegetables as in Example 1. The results are presented in Table. 4. From table. 4, it can be seen that adding 0.3% boiled chopped vegetables improves the quality of the finished bakery products, the form-holding capacity increases by 27.8-29.1%, the porosity of the products improves, the specific volume increases. Example 3. The dough is prepared similarly to examples 1 and 2. Cooked vegetables are crushed to the size, microns: white cabbage 120, carrots 150, beets 200 before putting them into the dough. Vegetables are added in the amount of 0.5% for absolutely dry flour substance. A control is prepared analogous to Example 1. The results obtained are summarized in Table. 5. From table. 5 it can be seen that the introduction of chopped boiled vegetables helps to improve the quality of the finished products, the form-holding capacity of the product increases by 35-36%, the specific volume and porosity of the quiche increases. Analysis of the data obtained shows that adding dough of boiled vegetables, crushed to a particle size of 80-200 microns, in an amount of 0.12-0.5% per absolutely dry matter flour improves the quality of the finished products compared to the known method.

with

g

Oj sa

vO

-d-3CV

g

cm

Wheat flour

Sugar

Margarine

Salt

Pressed yeast

Water for kneading Type and quantity of vegetables

Quality indicators for finished products Specific volume, cm5 / g2.512.51% (to the known) 100,0100.0 form holding capacity 0,, 403% (to the known) 100,0118.5 Pvistvst,% 73,075.0

8600

624.ft

160

116.3 65 kkSO

Table 3

0.12 white0, 12 boiled cabbage beet 2,532.51 100.8100.0 0.4080.404 120.0118.8 77.075.0

Type and quantity of vegetables

Table t

Claims (1)

Claim Method dough comprising mixing flour, yeast, water and the pre-crushed vegetables, characterized in that, in order to improve dough quality by strengthening its ^adhesive-50 Covina vegetables prior to mixing with the components of the dough is cooked until done, shredding vegetables lead to a particle size 80— 200 microns, while they are introduced into the dough in an amount of 0.12-0.5% by weight of flour on an absolutely dry substance.