UA113694U - METHOD OF BAKERY PRODUCTION - Google Patents

Abstract

The method of production of bakery products involves the preparation of the dough by a non-baked method, the introduction of recipe components, fermentation, entrapment, partial baking, freezing, holding, thawing and final baking of the finished product. In the preparation of the dough additionally enter 5-10 wt. % maltose molasses and 5-10 wt. % wheat bran. Defrosting is carried out at room temperature for 120-125 minutes.

Description

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

There is a well-known method of production of bakery products, which includes the preparation of dough using a steamless method, the introduction of recipe components, the formation of dough blanks, fermentation, proofing, and baking of products at 7095. The products acquire a functional purpose due to the addition of potato starch.

The dough was kneaded on a Brabender farinograph for 15 minutes, sent to ferment in a thermostat at a temperature of 32-33 "C for 60 minutes. The dough was divided into pieces and placed in molds, sent to stand for 50 minutes. The dough blanks were baked in a laboratory oven at a temperature of 220 ...230 "С during 7095 total time. Partially baked semi-finished products were cooled in laboratory conditions and sent for freezing in a freezer, where the temperature is -18 C.

Semi-finished products were stored in a freezer for 3 days, defrosting took place in a thermostat at a temperature of 32-33 "C for 120 minutes. Then, the semi-finished products were baked until ready in a laboratory oven at a temperature of 220-230 "C (see patent of Ukraine Mo 106191).

This method is chosen as a prototype.

The prototype and the claimed utility model have the following features in common: 1. Preparation of the dough using the steamless method. 2. Introduction of prescription components. 3. Fermentation and persistence. 4. Partial baking. 5. Freezing and storage of semi-finished products. 6. Defrosting semi-finished products. 7. Baking products.

However, products baked from frozen semi-finished products according to the prototype have insufficiently high physicochemical indicators, namely: porosity 59 95 relative elasticity 12 to relative plasticity 81 9.

The basis of the useful model is the task of developing an improved method of production of bakery products, in which by introducing an additional component during preparation

From the dough, to ensure the improvement of the physico-chemical and organoleptic indicators of the finished products.

The task is solved in the method of production of bakery products, which involves the preparation of dough using the steamless method, the introduction of recipe components, fermentation, proofing, partial baking, freezing, exposure, thawing and final baking of the finished product, according to a useful model, when preparing the dough, 5-10 mass 95 maltose molasses and 5-10 wt. 9 o wheat bran, and defrosting is carried out at room temperature for 120-125 minutes.

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. Products baked according to the stated method acquire a functional purpose due to the addition of maltose molasses and wheat bran.

Molasses intensifies the fermentation process and also slows down the retrogradation of starch.

Wheat bran is a source of dietary fibers, necessary components of nutrition. They regulate the function of the intestines, suppress the development of putrefactive bacteria in the stomach, protect the body from the effects of toxic substances and radionuclides.

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

The dough is prepared in a steamless way with the addition of all recipe components, maltose molasses and wheat bran. Next, the dough is sent to fermentation for 60 minutes.

The fermented dough is placed in molds and sent to stand at a temperature of 32-33 C. It is baked for 7095 hours in a laboratory oven at a temperature of 220-230 76.

Cooling of semi-finished products is carried out in laboratory conditions. Freezing is carried out at a temperature of -16...-18 "C. Frozen semi-finished products are stored in a freezer for

From the days

The next stages are defrosting, which is carried out at room temperature for 120-125 minutes, after which the semi-finished products are baked in the usual way in a laboratory oven until complete readiness.

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

Example Me1.

The dough recipe was calculated for 0.3 kg of wheat flour of the highest grade. To prepare the dough, the following was added during kneading (in kg (9b5)): maltose molasses 0.015 (5 Fo) pressed baker's yeast 0.015 (5 Fo) table salt 0.0045 (1.5 95) wheat bran 0.03 (10 Ob ).

Physico-chemical indicators are given in Table 1.

The dough was kneaded on a Brabender farinograph for 15 minutes, sent to ferment in a thermostat at a temperature of 32-33 "C for 60 minutes. The dough was divided into pieces and placed in molds, sent to stand for 50 minutes. The dough blanks were baked in a laboratory oven at a temperature of 220 "C during 70 95 of the total time. Partially baked semi-finished products were cooled in laboratory conditions and sent for freezing in a freezer at a temperature of -18 "C.

The semi-finished products were kept in the freezer for 3 days, defrosting was carried out in a thermostat at a temperature of 32-33 "C for 120-125 minutes. Then the semi-finished products were baked until ready in a laboratory oven at a temperature of 220 "C. Physico-chemical indicators are given in Table 1.

Example 2 illustrates the preparation of bakery products similarly to example 1, but with a different amount of maltose molasses, 10 wt. 95. The data are shown in the table.

The proposed production method makes it possible to produce bakery products with a long shelf life with improved organoleptic and physicochemical indicators (table 2).

Bakery products with a long shelf life have not only an extended shelf life, but also a good texture and crispy crust, and 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 10 95 maltose molasses

Claims (1)

USEFUL MODEL FORMULA The method of production of bakery products, which involves the preparation of dough using the steamless method, the introduction of recipe components, fermentation, proofing, partial baking, freezing, aging, thawing and final baking of the finished product, which differs in that when preparing the dough, 5-10 wt. 95 maltose molasses and 5-10 wt. 95 wheat bran, and defrosting is carried out at room temperature for 120-125 minutes.