UA133738U - METHOD OF PRODUCTION OF Frozen Yeast Dough with Henomeles - Google Patents

Abstract

The method of production of bakery products involves the preparation of dough by cold technology, the introduction of recipe components, the formation of blanks, their freezing, storage of frozen preparations, defrosting, standing and baking products. When preparing the dough, it is additionally added puree of henomeles in the amount of 4.00% by weight of wheat flour.

Description

The utility model belongs to the field of food industry and restaurant industry and concerns the technology of making products from yeast dough.

There is a known method of production of bakery products, which includes the preparation of the dough using the "cold" technology, which is characterized by low kneading temperatures, so that the recipe components do not have time to move to the active phase of yeast activity. The dough was kneaded for 15 minutes, divided into pieces of the given weight, put in a plastic bag and sent to the freezer. They froze at a temperature of minus 16...minus 18276.

The dough was kept in the freezer for three days. Thawed at room temperature.

After defrosting, the formed samples were placed in a thermostat at a temperature of 33...35 "C for 55...60 minutes. The dough blanks were baked at a temperature of 220...230 76. (Justification of the equipment and technological scheme for the production of bakery products from frozen semi-finished products. IV Solonytska, GF Pshenyshnyuk // Food science and technology. -

Mo 14, 2011. - P. 23-25) This method is the closest analogue.

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

However, products baked from frozen semi-finished products according to the prototype do not have high physicochemical indicators, namely: dimensional stability - 0.44; porosity - 68 95; humidity - 43.5 95; acidity - 3.4 degrees.

The basis of a useful model is the task of developing a method of production of bakery products, in which, by introducing an additional component, when preparing the dough, the physical and chemical indicators of the products will improve.

The task is solved by the fact that the method of production of bakery products, which

Zo includes the preparation of dough using cold technology, the introduction of recipe components, the formation of blanks, their freezing, the storage of frozen blanks, thawing, proofing and baking of products, according to a useful model, when preparing the dough, 4.00 95 puree of henomeles is added to it from the mass of flour .

What is new in the proposed method is the introduction of puree from chenomeles when preparing the dough using the technology of delayed baking.

Thanks to this technological technique, it is possible to get fresh, fragrant baked goods in a minimum time at the points 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 will have an increased biological value due to the content in their composition of henomeles puree, which is characterized by a high content of organic acids, vitamins, phenolic substances, as well as pectin substances.

Preparation of products according to the proposed method is carried out as follows.

The dough is prepared using cold technology with the addition of all the recipe components and puree made from chenomeles. Next, the dough is divided into pieces of the given weight and subjected to freezing. Freezing is carried out at a temperature of minus 16...minus 18 "C. The frozen samples are stored in the freezer for 3 days. The next stages are defrosting, proofing and baking.

The products are defrosted at room temperature for 40-45 minutes, after which they are baked at a temperature of 220...230 "C until fully cooked.

Examples of the preparation of bakery products baked according to the proposed method.

An example of the preparation of a bakery product Mo 1. Prepared flour products from yeast dough, as indicated above. At the same time, the components were taken according to the known recipe ratio, adding only 4.00 95 puree of henomeles per mass of wheat flour.

Duration of kneading is 15 minutes. After kneading, the dough blanks were divided into pieces to form a sample and sent for freezing, which was carried out in a freezer at a temperature of minus 16 C. The frozen dough blanks were stored for 3 days.

The next stage was defrosting, which was carried out at room temperature for 45 minutes. Next, the blanks were subjected to curing in a thermostat for 60 minutes at a temperature of 35 "C and baking until fully cooked at a temperature of 200-220 "C for 15 minutes. Physico-chemical 60 indicators are given in the table.

Examples 2 and 3 illustrate the preparation of bakery products similarly to example 1, but with different mass fractions of puree from chenomeles - 2.00 95 and 6.00 9o. According to organoleptic indicators, example 1 was the best, since example 2 (2.0095) had poor dimensional stability, low porosity, and example C (6.00 95) had a very sour taste.

The results of physical and chemical indicators are shown in the table.

The proposed method of production allows you to prepare bakery products with improved physical and chemical parameters.

Ready-made bakery products have not only a good taste and aroma, appropriate texture and a crispy crust, but are also characterized by increased biological value.

Table

Physico-chemical indicators of the quality of finished products

The amount of puree from Henomeles indicators, 90 dimensional stability porosity, 90 moisture 90 | acidity, degrees 75.00 41.80 76.00 40.80 7600... | .YuyuYuyuYuyuzh050 |. 7500 40.20

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 blanks, their freezing, the storage of frozen blanks, defrosting, proofing and baking of products, which is distinguished by the fact that when preparing the dough, puree is additionally added to it from henomeles in the amount of 4.00 95 from the mass of wheat flour.