UA103945U - Composition of ingredients for the production of wheat bread - Google Patents

Abstract

Kompozitsіya іngredієntіv for virobnitstva wheat hlіba scho mіstit Boroshnev Pshenychne vischogo ґatunku, drіzhdzhі hlіbopekarskі presovanі, sіl nutritive, Zukor-pіsok margarine canteens, wherein Won dodatkovo mіstit sumish aqueous ekstraktіv Glaude i melіsi for the following spіvvіdnoshennyam vkazanih Components Connection kg / 100 kg Boroshnev wheat Secondhand:

Description

The useful model belongs to the food industry, namely to the bakery industry and can be used in catering enterprises.

The closest to the useful model claimed is a composition for preparing wheat bread, which contains the following components in the following ratio, kg/100 kg of wheat flour of the highest grade: baker's yeast 30 pressed, table salt 1.5 granulated sugar 4.0 table margarine 3.5 water 45.0. (Auyerman L. Ya. Technology of bakery production. - M. Light and food industry, 1984, p. 174-175).

This composition is selected by the prototype.

The prototype and the claimed utility model have the following common features (components): - high grade wheat flour; - pressed baker's yeast; - kitchen salt; - granulated sugar; - table margarine.

Disadvantages of the prototype are insufficiently high indicators characterizing the lifting force of yeast.

The basis of a useful model is the task of developing a composition of ingredients for the production of wheat bread, in which, by introducing additional components - water extracts of hawthorn and lemon balm - to ensure the improvement of the quality and biological value of bakery products by enriching them with mineral substances, vitamins, amino acids, as well as increasing the shelf life finished product.

The task is solved in the composition of ingredients for the production of wheat bread, which contains high-grade wheat flour, pressed baker's yeast, table salt, granulated sugar, table margarine, because, unlike the prototype, it additionally contains a mixture of water extracts of hawthorn and lemon balm the following ratio of the specified components, kg/100 kg of wheat flour of the highest grade: baker's yeast 2 5-35 pressed M table salt 1.0-2.0 granulated sugar 3.0-4.5 table margarine 3.5-4.5 a mixture of aqueous extracts 40.0-45.0. hawthorn and lemon balm

New in the proposed useful model is the additional content of the mixture of water extracts of hawthorn and lemon balm, as well as the mass ratio of the components used in the production of bread.

Water extract of hawthorn and lemon balm contains flavonoids, plant polyphenols, carotene,

From provitamins of groups A, C and E.

Bread prepared using the claimed composition keeps its freshness longer, is not subject to microbiological spoilage, its physicochemical parameters improve, and the organoleptic parameters remain familiar to the consumer. Wheat bread, using the claimed composition, is prepared in the following order.

First, water extracts of hawthorn and lemon balm are prepared according to the following technology.

Dry hawthorn fruits are crushed and the extract is prepared with the hydromodule of hawthorn: water (1:10); in the same way, an aqueous extract of lemon balm is prepared at the hydromodule of lemon balm: water, (1:10). The duration of boiling the extracts is 30 minutes. at a temperature of 90-100 "C. After that, the extracts are filtered and cooled to a temperature of 25-30 "C and mixed with each other in the ratio of aqueous extract of hawthorn (45-50 ml): aqueous extract of lemon balm (5-10 ml).

High-grade wheat flour, table salt, pressed baker's yeast, granulated sugar, table margarine, and a mixture of water extracts of hawthorn and lemon balm are dosed into the bowl and the dough is kneaded. The duration of the kneading is 5-7 minutes. until the dough is of a uniform consistency. After that, the dough is fermented for three hours. at a temperature of 32-33 "С.

The leavened dough is fed to the dough divider, which divides it into pieces of a given mass.

The next stage is rounding on a rounder. Next, the blanks are sent for proofing.

Proofing of dough blanks takes place within 60-90 minutes. at a temperature of 32-33 "C and a relative humidity of 75-95. After that, the dough blanks are served for baking. The duration of baking can vary from 25 to 40 minutes depending on the weight of the product. It is recommended to moisten the oven chamber.

The components are taken according to the following ratio, kg/100 kg of wheat flour of the highest grade: baker's yeast 25-35 pressed table salt 1.0-2.0 granulated sugar 3.0-4.5 table margarine 3.5-4.5 mixture of water extracts 40.0-45.0. hawthorn and lemon balm

Examples of obtaining wheat bread.

Example 1. Prepared bread as given above. At the same time, the components were taken according to the following ratio, kg/100 kg of wheat flour of the highest grade: baker's yeast 30 pressed, table salt 1.5 granulated sugar 4.0 table margarine 3.5 a mixture of water extracts 40 5 hawthorn and lemon balm

Bread was obtained with the correct shape, well-developed porosity, white, light-grayish pulp and pleasant taste and aroma (table 1). Physico-chemical parameters shown in Table 2 corresponded to the norm.

Example 2. Bread was prepared as described above. The components were taken according to the following ratio, kg/100 kg of wheat flour of the highest grade: baker's yeast 30 pressed, table salt 1.5 granulated sugar 4.0 table margarine 5.5 a mixture of water extracts 43 5 hawthorn and lemon balm

Bread was obtained with the correct shape, well-developed porosity, white crumb and pleasant taste and aroma (table 1). The physicochemical parameters shown in Table 2 corresponded to the norm, an increase in specific volume, porosity, dimensional stability and acidity was also observed compared to example 1.

Using the composition for preparing wheat bread according to examples 1, 2, allows to prevent microbiological spoilage for up to 120 hours. (table 3) while preserving the organoleptic parameters usual for the consumer.

Table 1

Organoleptic indicators of the finished product

White

The color of the pulp is white with a slight grayish) white tint

Table 2

The physico-chemical parameters of the finished product are unparalleled

Example 1 Example 2

Table C

Microbiological indicators of the finished product

Microbiological diseases of Mo example nt Example 2

Potato disease (VasiShy5 tezepiegisy5) | After 120 hours After 120 hours

After 120 hours After 120 hours

Claims (1)

USEFUL MODEL FORMULA The composition of ingredients for the production of wheat bread, containing high-grade wheat flour, pressed baker's yeast, table salt, granulated sugar, table margarine, which is distinguished by the fact that it additionally contains a mixture of water extracts of hawthorn and lemon balm according to the following ratio of the specified components, kg/ 100 kg of high-grade wheat flour: pressed baker's yeast 2.5-3.5 table salt 1.0-2.0 granulated sugar 3.0-4.5 table margarine 3.5-4.5 a mixture of water extracts of hawthorn and And lemon balm 40.0-45.0.