UA103947U - Method of production of bakery products from frozen dough - Google Patents

Abstract

The method of breeding bread and bakery products from frozen tista including preparing cold for cold technology, introducing prescription components, frozen tista, seasoning frozen tista, rozmorozhuvannya, uniquely processed baked goods. When tsyomu when preparing tіsta in ny dodatkovo finish 4-6 wt. % Powder of lentinum of the oryx.

Description

The useful model belongs to the bakery industry, in particular to the production of functional bakery products using the technology of frozen semi-finished products.

There is a well-known method of production of bakery products for medical and preventive purposes, which includes the preparation of dough using "cold" technology, which is characterized by low kneading temperatures, so that the recipe components do not have time to move to the phase of active vital activity. The products acquire a therapeutic and preventive purpose thanks to the addition of dried kelp powder.

The dough was kneaded on a Brabender farinograph for 15 minutes, placed in a plastic bag and sent to the freezer. It was frozen at a temperature of -16...-18 "С. The dough was kept in a freezer for 7 days. It was thawed at room temperature. After defrosting, the dough was divided into pieces for a mold and a base sample and put to prove in a thermostat at a temperature of 33... 35 "С, for 55...60 min.

The dough blanks were baked in a laboratory oven at a temperature of 220...230 70. (see

Justification of the equipment and technological scheme for the production of bakery products for therapeutic and preventive purposes from frozen semi-finished products. Solonytska I.V., candidate of technical sciences, associate professor,

G.F. Pshenyshnyuk, Ph.D., associate professor // Food science and technology. - Mo. 1(14)72011. - with. 23-25).

This method is chosen as the closest analogue.

The closest analog and the claimed useful model have the following features in common: 1. dough preparation using cold technology; 2. introduction of prescription components; 3. freezing the dough; 4. storage of frozen dough; 5. defrosting the dough; 6. formation of dough blanks; 7. curing of blanks; 8. baking products.

But products baked from frozen semi-finished products according to the closest analogue have insufficiently high physicochemical indicators, namely:

From porosity - 68,905; humidity - 43.5 90; acidity - 3.4 degrees.

The basis of the useful model is the task of developing an improved method of production of bakery products from frozen dough in which, by introducing an additional component during the preparation of the dough, the physico-chemical and organoleptic indicators of functional products are improved.

The task is solved in the method of production of bakery products, which includes preparation of dough using cold technology, introduction of recipe components, freezing of dough, storage of frozen dough, defrosting, formation of dough blanks, their proofing and baking of products, in which, according to a useful model, during preparation 4-6 mass of dough is additionally added to it. 956 sunflower lecithin.

Thanks to this technological technique, it is possible to get fresh aromatic baked goods in a minimum time at the places of sale or consumption. Products can be centrally purchased and stored, while the storage period depends on the type of technology used. Products baked according to the stated method acquire a functional purpose due to the addition of sunflower lecithin powder. This supplement helps to preserve the soluble state of cholesterol, as a result of which it is not deposited on the walls of blood vessels, thus normalizing or significantly reducing the cholesterol content in the blood. Lecithin is necessary for the body as a building material for the renewal of damaged cells. It plays a key role in ensuring the full functioning of the brain and nervous system.

Preparation of bread according to the declared method is carried out as follows.

The dough is prepared using cold technology with the addition of all recipe components and sunflower lecithin powder. Then the dough is subjected to freezing. Freezing is carried out at a temperature of -16...-18 "C. The frozen dough is stored in the freezer for 3 days.

The next stages are defrosting the dough, dividing it into pieces of a given mass, which are subjected to proofing and baking.

Defrosting or thawing of the dough is carried out at room temperature for 40-45 minutes, after which baking is carried out in the usual way in a laboratory oven until complete readiness. 60 Examples of the preparation of bakery products, baked according to the declared method.

Example Mo 1.

The dough recipe was calculated for 0.3 kg of wheat flour of the highest grade. To prepare the dough, add (in kg / volume): sunflower lecithin powder 0.015/5, pressed baker's yeast 0.015/5, table salt 0.0045/1.5, white crystal sugar 0.024/8.

Duration of kneading is 13 minutes. After kneading, the dough is formed. Next, freezing is carried out, which is carried out in a freezer at a temperature of -16 C. The frozen dough is stored for 3 days. The next stage is defrosting, which is carried out at room temperature for 45 minutes. Next, the dough is divided into pieces (dough blanks) for a mold sample. The blanks must be kept in a thermostat for 60 minutes. at a temperature of 35 "C.

After that, the dough blanks are baked until fully cooked in the usual way in a laboratory oven at a temperature of 230 "C. Physico-chemical parameters are given in Table 1.

Example 2 illustrates the preparation of bakery products similarly to example 1, but with a different amount of lecithin powder - 7 wt. 95. The data are given in the table.

The proposed method of production allows the production of functional bakery products with improved organoleptic and physicochemical indicators (table 2).

Functional bakery products have not only a good taste and aroma, a texture and a crispy crust, but also an increased content of biologically active components.

Table 1

Physico-chemical indicators of product quality nn rRzhinshinnnnshshshsh

Porosity, 96

Table 2

Organoleptic and physicochemical indicators of the quality of finished products, with the addition of 5 95 lecithin

Claims (1)

UTILITY MODEL FORMULA The method of production of bakery products from frozen dough, which includes preparation of dough using cold technology, introduction of recipe components, freezing of dough, storage of frozen dough, defrosting, formation of dough blanks, their proofing and baking of products, which differs in that during dough preparation 4-6 wt. are additionally added to it. 96 sunflower lecithin powder.