UA135056U - METHOD OF PRODUCTION OF RYE-WHEAT BREAD "KHARKIV SPRING" - Google Patents

Abstract

The method of production of rye-wheat bread includes pre-preparation of thick leaven, mixing a portion of leaven with yeast suspension, sugar-salt solution, water, kneading the dough, fermentation of the dough, dividing the dough into pieces of a certain mass, rounding pieces, baking, baking and cooling. When kneading the dough, make wheat flour of the first grade, pre-mixed with food additive "Magnetofood" in the amount of 0.1-0.2% by weight of flour, knead the dough for 12… 15 minutes, then the dough is put to fermentation for 50… 60 min at a temperature of 25… 28 ° C, the dough is divided into pieces of a certain mass, rounded, placed in oiled molds and sent to the cabinet for aging at a temperature of 30… 32 ° C and relative humidity of 75… 80%, baking dough is made in oven in 4 temperature zones for 34 minutes: 230-240 ° C - 7 minutes, 220-230 ° C - 7 minutes, 210-220 ° C - 13 minutes, 200-210 ° C - 9 minutes, after baking the bread is cooled.

Description

The utility model belongs to the food industry and can be used in the production of bread and bakery products.

There is a known method of production of rye-wheat bread |(1|), which involves mixing dough from flour, yeast, salt, sugar, its fermentation, processing, proofing and baking.

The disadvantages of this method are insufficient physical and chemical parameters of the dough and technological parameters of the bread, low organoleptic characteristics of the bread.

The useful model is based on the task of reducing dough fermentation time, improving physico-chemical, technological and organoleptic indicators of bread quality.

The closest to the proposed method is the Darnytsky bread production method, which was chosen as the closest analog method (2). According to the method-the closest analogue, the dough is prepared by mixing thick sourdough, rye and wheat flour, salt, yeast and water, leave to ferment until the final acidity is 9-11 degrees, for 60-90 minutes, the dough is divided into pieces and transferred to molds, blanks keep for 40-50 minutes and bake for 40-60 minutes at a temperature in the baking chamber of 200-220", at the same time, for 100 kg of the finished product, the recipe components are taken in the following ratio, kg: peeled rye flour 60.0 wheat flour 1 grade 40, 0 baking yeast 0.5 salt 1.5 sourdough 48.3 water 47.1.

The closest analog method also has such disadvantages as low physico-chemical and technological indicators, sour taste of bread, insufficiently high organoleptic indicators of bread.

The basis of the useful model is the task of obtaining rye-wheat bread "Kharkivsky Rodnychok" with reduced dough fermentation time, improved physico-chemical and technological indicators, and organoleptic properties.

According to the proposed method, to solve the task of a useful model, the dough for preparing rye-wheat bread "Kharkivsky Rodichok" is prepared on thick sourdough with a moisture content of 48-50 96, while a portion of sourdough is mixed with yeast suspension, sugar-salt solution and water, and wheat flour is added of the first grade, previously mixed with the food additive "Magnetofood", which was taken in the amount of 0.1-0.2 95 to the mass of flour, the dough is kneaded for 12...15 minutes, after which the dough is left to ferment for 50...60 min at a temperature of 25...28 "C, the dough is divided into pieces of a certain weight, rounded, placed in oiled molds and sent to a cabinet for proofing at a temperature of 30...32 "C and a relative humidity of 75...80 956 , the dough blanks are baked in the oven at 4 temperature zones for 34 min: 230-240 "0-7 min, 220-230 70-7 min, 210-220 70-13 min, 200-210 "0-9 min, after baking bread is cooled.

What is new in the proposed useful model is the mixing of wheat flour of the first grade with the food additive "Magnetofood" ZI in the amount of 0.1-0.2 wt. 95 to the mass of flour.

Food supplement "Magnetofood" is a highly dispersed powder with a particle size of 70-80 nm of dark brown or black color, made on the basis of mixed (two- and three-year) iron oxide (GeO-Beg2Oz). Due to the presence of iron (II), the food supplement "Magnetofood" can act as an additional source of assimilable iron, has restorative, antioxidant, sorption, emulsifying, moisture- and fat-retaining properties. It can be used as an improver for bakery and confectionery products.

Cytomorphological studies in IP mimo experiments proved that "Magnetofood" is a fast-absorbing drug, has a positive effect on individual organs and organ systems of the human body, and activates the cells of the stomach and pancreas. The microbiological safety of the food supplement "Magnetofood" has been proven.

We give examples of implementation of the proposed method.

Example 1. A thick sourdough with a moisture content of 48 96 is pre-prepared, while a portion of the sourdough is mixed with yeast suspension, sugar-salt solution and water, wheat flour of the first grade, pre-mixed with the food additive "Magnetofood", which was taken in the amount of 0.1 956 to the mass of flour, the dough is kneaded for 12 minutes, after which the dough is left to ferment for 50 minutes at a temperature of 25 "C, the dough is divided into pieces of a certain weight, rounded, placed in oiled molds and sent to the cabinet for proofing at a temperature of 30 " With and relative air humidity of 75 95, the dough blanks are baked in the oven in 4 temperature zones for 34 min: 230 "0-7 min, 220 "0-7 min, 210 "0-13 min, 200 7С- 9 min, after baking bread is cooled.

The data are shown in Table 1.

Example 2. A thick sourdough with a moisture content of 49 95 is pre-prepared, a portion of the sourdough is mixed with yeast suspension, sugar-salt solution and water, wheat flour of the first grade, pre-mixed with the food additive "Magnetofood", which was taken in the amount of 0.15 95 per mass, is added flour, knead the dough for 13 minutes, after which the dough is left to ferment for 55 minutes at a temperature of 27 "C, the dough is divided into pieces of a certain weight, rounded, placed in oiled molds and sent to the cabinet for proofing at a temperature of 31 "C and relative air humidity 78 95, baking dough blanks is carried out in the oven at 4 temperature zones for 34 minutes: 235 "0-7 min, 225 70-7 min, 215 70-13 min, 205 "C-O9 min, after baking, the bread is cooled.

The data are shown in Table 1.

Example 3. A thick sourdough with a moisture content of 50 95 is pre-prepared, a portion of the sourdough is mixed with yeast suspension, sugar-salt solution and water, wheat flour of the first grade, pre-mixed with the food additive "Magnetofood", which was taken in the amount of 0.2 95 to the mass, is introduced flour, knead the dough for 15 min., after which the dough is left to ferment for 60 min at a temperature of 28 "C, the dough is divided into pieces of a certain weight, rounded, placed in oiled molds and sent to the cabinet for proofing at a temperature of 32 C and relative air humidity 80 95, baking dough blanks is carried out in the oven at 4 temperature zones for 34 minutes: 240 "0-7 min, 230 "0-7 min, 220 "0-13 min, 210 "C-O9 min, after baking, the bread is cooled .

The data are shown in Table 1.

Studies of physico-chemical indicators of the quality of finished products were conducted. The obtained results, which are summarized in the table. 2 showed that the sample with the use of food additive "Magnetofood" in the amount of 0.15 95 to the mass of flour obtained the best indicators.

The technical result achieved in the declared useful model is the production of rye-wheat bread "Kharkivskyi rodnychok" with reduced dough fermentation time, improved physico-chemical and technological indicators, organoleptic properties, expansion of the range of products produced by food industry enterprises.

Table 1

The recipe for preparing the dough for the production of rye-wheat bread "Kharkivsky Rodnychok";

Name of raw materials and by the method of semi-finished products In analogue (flour and rye husks | 550 | 600 | 650 | 600 Б okharchovadovavka "Magnetofood" | 01 7/1 05 | 02 | - shkukor./////77777777111111111Ї11117171783011111111111 | 5sh0

Coo)

Table 2

Physico-chemical indicators of rye-wheat bread "Kharkivskyi rodnychok" and bread made according to the prototype method

By method - 0.1 95 food 0.15 95 food 0.2 95 food

The indicator of the nearest additive additive additive analogue "Magnetofood" "Magnetofood "Magnetofood she, with | 7» | with 1 degree o

Sources of information: 1. Drobot V.I. Handbook on bakery production technology - K.: Ruslana, 1998-415 p. 2. A collection of recipes for bakery products manufactured according to state standards. - M., 1998. - P. 11-12. 3. TU U 10.8-2023017824-001:2018 - Food additive based on iron oxide "Magnitofud".

Specifications.

Claims (1)

USEFUL MODEL FORMULA The method of production of rye-wheat bread, which includes preliminary preparation of thick sourdough, mixing a portion of sourdough with yeast suspension, sugar-salt solution, water, kneading the dough, fermenting the dough, dividing the dough into pieces of a certain weight, rounding the pieces, proofing, baking and cooling of ready-made bread, which is distinguished by the fact that when kneading the dough, wheat flour of the first grade, pre-mixed with the food additive "Magnetofood" in the amount of 0.1-0.2 95 to the mass of flour, is added, the dough is kneaded for 12...15 minutes ., after which the dough is left to ferment for 50...60 minutes at room temperature 25...28 C, the dough is divided into pieces of a certain weight, rounded, placed in oiled molds and sent to the cabinet for proofing at a temperature of 30...32 "C and a relative humidity of 75...80 9 o, baking dough blanks is made in the oven at 4 temperature zones for 34 minutes: 230-240 C - 7 minutes, 220-230 70 - 7 minutes, 210-220 70 - 13 minutes, 200-210 C - 9 minutes, after baking the bread is cooled, while to prepare 100 kg of the finished product, the ingredients are taken in the following proportions, kg: dehulled rye flour 55.0-65.0 wheat flour of the 1st grade 45.0-35.0 pressed baker's yeast 1.5-2.5 food supplement "Magnetofood" 0.1-0.2 table salt 1.3-1.5 sugar 3.0-5.0 leaven 48.1-48.5 water 38.0-42.0.