UA106191U - Method of production of bakery products - Google Patents

Abstract

Method for the production of bakery products, including the preparation of dough by cold technology, the introduction of recipe components, the formation of dough pieces, fermentation, aging, baking products by 70%, storage and baking. When preparing the dough, it is additionally added 25-50% of potato starch.

Description

The useful model belongs to the food industry, in particular to the bakery industry, namely to the method of production of bakery products made by delayed baking technology.

The closest to the claimed useful model is the method of production of bakery products using delayed baking technology (see Ukrainian patent No. 88844).

The dough is kneaded on Brabender's farinograph for 7 minutes. by cold technology, which minimizes the fermentation process. The dough is divided into pieces. Form and place in a thermostat for fermentation for 1 hour. After fermentation, the formed dough blanks are left to stand for 40 minutes. After that, the dough blanks are baked until fully cooked.

The products are stored from 1 to 24 hours, and then baked in a laboratory oven.

This method is chosen as a prototype.

The prototype and the claimed useful model have the following common features: 1. dough preparation using cold technology; 2. introduction of prescription components; 3. formation of dough blanks; 4. fermentation; 5. curing of blanks; 6. baking products at 70 95; 7. storage; 8. complete baking.

However, products baked using the technology of delayed baking according to the prototype do not have curative and preventive properties.

The basis of a useful model is the task of developing an improved method of production of bakery products using the technology of delayed baking, in which, by introducing an additional component, to provide them with therapeutic and preventive properties and improve organoleptic indicators.

The task is solved in the method of production of bakery products, which includes the preparation of dough using cold technology, the introduction of recipe components, forming, fermentation, proofing of the dough and baking at 70 95, storage and full baking, because, unlike the prototype, during the preparation of the dough 25-50 mabs are additionally added to it. 95 potato starch.

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 potato starch. This supplement is important for the diet of people with diabetes, due to the fact that the presence of starch in the alimentary tract reduces the speed and intensity of absorption of sugar into the human blood; starch grains are rich in trace elements such as potassium; starch can effectively reduce the level of cholesterol in the blood and in the liver; helps remove excess water from the human body: the quality of starch is especially important for people with sick kidneys or during a hangover; the high concentration of unrefined carbohydrates in starch grains helps the body in the general fight against inflammatory processes and the development of tumors, the growth of pathogenic cells.

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 potato starch.

Bread is prepared as follows. The dough is kneaded on Brabender's farinograph for 7 minutes. by cold technology, which minimizes the fermentation process. The dough is divided into pieces.

Form and place in a thermostat for fermentation for 40 minutes. After fermentation, the formed dough blanks are left to stand for 40 minutes. After that, the dough blanks are baked until fully cooked. The products are stored from 1 to 24 hours, and then baked in a laboratory oven. Thanks to the introduction of starch into the composition, an improvement of the porosity structure is achieved, a significant increase in the shelf life of products. The products have satisfactory organoleptic indicators: clearly expressed taste and aroma, uniform porosity and a crispy crust.

Examples of the preparation of bakery products, baked according to the declared method.

Example Me 1. Prepared bread as given above.

The dough recipe was calculated for 0.3 kg: wheat flour of the highest grade 0.21 g potato starch 0.090 g (ZO Os) pressed baker's yeast 0.015 g kitchen salt 0.0048 g white crystalline sugar 0.015 g molasses 0.03 g whey 0.070 Mr.

Next, the dough was kneaded for 7 minutes. The dough is divided into pieces, placed in a thermostat for fermentation for 40 minutes. After fermentation, the formed dough blanks were subjected to proofing for 40 minutes. Then the dough blanks were baked until 70-95 complete readiness. The products were stored for 24 hours, and then baked in a laboratory oven until done.

Physico-chemical characteristics of the finished product are given in Table 1.

Example 2. Bread was prepared as described in example 1, but potato starch was taken in the amount of 50 Fo.

The physical and chemical characteristics of the finished product are shown in Table 1.

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

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

Table 2

Organoleptic and physicochemical indicators of the quality of finished products, with the addition of 30 95 potato starch

Claims (1)

USEFUL MODEL FORMULA The method of production of bakery products, which includes the preparation of dough using cold technology, the introduction of recipe components, the formation of dough blanks, fermentation, proofing, baking products at 70 95, storage and full baking, which is distinguished by the fact that when preparing the dough, it additionally add 25-50 95 potato starch.