UA132290U - COMPOSITION OF INGREDIENTS FOR MUSHROOM MUSHROOM BREAD - Google Patents

Abstract

Composition of ingredients for the preparation of yeast dough containing wheat flour of first grade, baked yeast, kitchen salt, sugar, butter, mélange and water, the composition additionally contains spinach puree.

Description

The useful model belongs to the field of food industry and restaurant industry, in particular, it concerns the technology of making products from yeast dough.

The closest to the useful model that is claimed is a composition for preparing plain bread, which includes the following components, in this ratio, mass. Fo: wheat flour of the first grade 62.20 pressed yeast 0.91 granulated sugar 4.04 butter 4.21 melange 2.18 table salt 0.91 water the rest (see Collection of recipes for flour confectionery products for public catering enterprises/ M.: Zkonomyka, 1985. - P. 295).

This composition is chosen as the closest analogue.

The closest analogue and the claimed useful model have the following common features (components): - wheat flour of the first grade - pressed yeast - granulated sugar - butter - melange - cooking oil - water.

The disadvantage of this composition is: - insufficiently high quality of the finished product; - reduced nutritional and biological value.

The basis of a useful model is the task of creating a composition of ingredients for a hamburger bun, in which, by partially replacing wheat flour and adding spinach puree to the composition, it is possible to improve the structural and mechanical properties of the finished product, increase its nutritional and biological value.

Adding spinach puree to the recipe allows you to increase the dimensional stability and porosity of yeast dough products. Spinach is a low-calorie, dietary product. In 100 grams of spinach leaves there are only 23 kilocalories, as well as 6.3 95 proteins, 0.5 95 fats and 0.8 95 carbohydrates.

Spinach contains a significant amount of vitamins: vitamin C - 55 mg/100 g, beta-carotene - 4.5 mg/100 g, vitamin E - 2.5 mg/100 g, vitamin B - 80 μg/100 g. Spinach is rich in nutrients fibers (1.3 95), macro- and microelements, especially iron, calcium and magnesium.

The task is solved in the composition of ingredients for the preparation of flour products from yeast dough, which contains first-grade wheat flour, pressed baker's yeast, kitchen salt, butter, granulated sugar, melange and water, which additionally contains spinach puree , with the following ratio of the specified components, wt. 9: wheat flour of the first grade 50.00-56.10 pressed yeast 0.87-0.89 granulated sugar 4.00-4.02 butter 4.17-4.19 melange 2.14-2.16 salt kitchen food 0.87-0.89 spinach puree 6.20-12.40 water the rest

What is new in the proposed useful model is the presence of spinach puree in the product, as well as the mass ratio of the components used in the production of the flour product.

Flour products from yeast dough are prepared as follows. First, spinach puree is obtained using the following technology: the leaves are washed, blanched and blended, and when using frozen spinach, the thawed leaves are blended.

To prepare the dough, first-grade wheat flour, table salt, pressed baker's yeast, granulated sugar, butter, spinach puree and water are dosed in a bowl and the dough is kneaded. The duration of the kneading is 5-7 minutes. until the dough is of a uniform consistency. The dough is fermented for two to three hours at a temperature of 32-33 "С.

The leavened dough is divided into pieces of a given mass and the blanks are sent to proofing for 20-30 minutes. at a temperature of 32-33 "C and a relative humidity of 75-95 until ready.

Dough blanks, pre-greased with melange, are baked at a temperature of 200-220 70 12-15

MIN.

Examples of obtaining flour products from yeast dough

Example 1. Prepared flour products from yeast dough, as indicated above. At the same time, the components were taken according to the following ratio, mass. 9o: wheat flour of the first grade 56.10 pressed yeast 0.689 granulated sugar 4.02 butter 4.19 melange 2.16 table salt 0.89 spinach puree 6.20 water 25.55

Flour products from yeast dough were obtained with sufficiently high quality indicators, correct shape and corresponding organoleptic indicators, which are shown in tables 1, 2.

Example 2. Prepared flour products from yeast dough, as indicated above. At the same time, the components were taken according to the following ratio, mass. 9o: first grade wheat flour 53.05 pressed yeast 0.68 granulated sugar 4.01 butter 4.18 melange 2.15 table salt 0.88 spinach puree 9.30 water 25.55

Flour products from yeast dough were obtained with sufficiently high quality indicators, correct shape, with good porosity and organoleptic indicators, which are shown in tables 1, 2.

Example 3. Prepared flour products from yeast dough, as indicated above. At the same time, the components were taken according to the following ratio, mass. 9o: first grade wheat flour 50.00 pressed yeast 0.87 granulated sugar 4.00 butter 4.17 melange 2.14 table salt 0.687 cranberry puree 12.40 water 25.55

Flour products from yeast dough were obtained with sufficiently high quality indicators, correct shape, with good porosity and organoleptic indicators, which are shown in tables 1, 2.

Example 4. Prepared flour products from yeast dough, as indicated above. At the same time, the components were taken according to the following ratio, mass. 9o: wheat flour of the first grade 31.40 pressed yeast 0.66 granulated sugar 4.00 butter 4.17 melange 2.14 table salt 0.88 spinach puree 31.00 water 25.55

Flour products from yeast dough were of low quality, with reduced porosity and impaired organoleptic indicators, which are shown in Tables 1, 2.

The use of the composition for the preparation of flour products from yeast dough according to examples 1, 2 allows to improve the quality of the products, prevent microbiological spoilage while maintaining the organoleptic parameters usual for the consumer, but when increasing the amount of spinach puree beyond the norm, as in example 4, a decrease was observed porosity of products and their blurring.

Table 1

Organoleptic indicators of the finished product

Example! | Example 2 Example C Example 4

The correct shape, without cracks and breaks

Homogeneous, with

Pulp state | Homogeneous, with well-developed porosity and reduced porosity

Characteristic | Characteristic of the product with a light taste Rich

The taste and smell of the aftertaste for the spinach spinach product

Table 2

Physico-chemical parameters of the finished product

An example of | Example 2 Example 3 | Example 4

Dimensionality, N/O 060 | 060 | 070 | 070 | 055

Claims (1)

39.00 39.30 39.50 39.50 40.30 68.00 71.00 73.00 74.00 68.00 USEFUL MODEL FORMULA The composition of ingredients for the preparation of flour products from yeast dough, containing first-grade wheat flour, pressed baker's yeast, table salt, granulated sugar, butter, melange and water, which is distinguished by the fact that it additionally contains spinach puree, with the following ratios of the specified components, wt. Fo: wheat flour of the first grade 50.00-56.10 pressed yeast 0.87-0.89 granulated sugar 4.00-4.02 butter 4.17-4.19 melange 2.14-2.16 salt kitchen food 0.87-0.89 spinach puree b. 20-12.40 water the rest.