RU2007918C1 - Method for production of bread from triticale flour - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: flour, water and fat product are processed into half-way product to be kept at 14-18 C for 2.5-3.0 h. When dough kneading, the half-way product, yeast, salt sugar (1.5-2.0% of total mass in dough) and water (15-18 C) are mixed, and dough is rolled in several times till its thickness is 0.7-13 mm. Doughs are proofed at 20-25 C. After 20-25 min since start of proofing the doughs are exposed in cycles to multimode microwave field in two steps each lasting 4-8 s. EFFECT: higher product quality. 1 tbl

Description

 The invention relates to the food industry and can be used in the baking industry in the production of bread from triticale flour.

 Currently, a known method of dough preparation from triticale flour, including the preparation of semi-finished flour from flour, water, kneading dough on it, dividing it into dough pieces, proofing them and baking.

 The method increases the biological value of bread, however, it is not possible to obtain it with improved structural and mechanical properties of the crumb.

Also known is a method of making bread from a flour of triticale seeded type, comprising preparing an acid-semifinished - lactic ferment concentrated pure cultures of lactic acid bacteria, the initial temperature of 30-32 ^{° C,} lasting 6-8 hours fermentation at a temperature of 34 ^C. To the resultant dough used acid-containing semi-finished product, seeded flour (10%), pressed yeast, sodium chloride, molasses in quantities of 2.5, respectively; 1.8; 5.0% of the total weight of the flour in the dough and water with a temperature of 38 ^{° C,} providing test humidity 43% and the final acidity of 4.0 deg. The dough ferments for 150 minutes at a temperature of 28-30 ^{° C,} then it is cut into dough pieces, rasstaivayut for 55 min at ⁴⁰ ° C and baked in a baking furnace at a temperature of 220 ° ^C.

 The known method, taken as a prototype, also does not provide the production of high-quality bread from triticale flour such as seeded, the bread has a reduced volume, dense crumb, undeveloped porosity.

 The aim of the invention is to eliminate the above disadvantages, namely improving the quality of the manufactured products by improving the structural and mechanical properties of the crumb of bread.

This is achieved by the fact that when implementing the method for the production of bread from triticale flour (seeded type), first a semi-finished product is prepared from the total amount of flour and water, where an additional fat product is added in an amount of 2-3% to the total weight of the flour, the resulting semi-finished product is held at a temperature of 14- 18 ^about With for 2.5-3 hours, and then used in the preparation of the test.

Kneading the dough together with other components of the prescription (salt, yeast and the remainder water) additionally make sugar in an amount of 1.5-2% by total weight of the flour, the water being taken with temperature, providing test 15-18 ° ^C. Then, the multiple test rollers of at least 5 times to 0.7-13 mm thickness, a breaker for the dough pieces and proofed at a temperature of ^20-25 ° C, and after 20-25 min of proofing dough products is subjected to a cyclic treatment in a multimode microwave frequencies in the field two stages, duration ka doy of which 4-8. Finished, spaced dough pieces are baked.

EXAMPLE EXAMPLE 1 Semi-finished product is prepared from 200 g flour tritikalevoy seeded, 4 g of margarine (2%) and 115 ml of water, providing a semifinished product temperature of 14 ^C. The resulting mixture was incubated for 150 minutes at a temperature of 14 ° ^C.

For the preparation of the test, use the entire semi-finished product, 5 g of pressed yeast, 4 g of sugar (2%), 2 g of sodium chloride. Water taken with temperature, providing a test 15 ^{° C} and humidity of 44.0%. Then the dough is subjected to rolling out 5 times to 0.7 mm thickness, after which a breaker is performed on the dough pieces and subjected to proofing at ²⁵ ° C, after 20 min of proofing dough products is subjected to a cyclic treatment field in a multimode microwave frequencies in two steps , each of which is 8 s. Proofing continues for 80 minutes. Baking is done in a baking oven at a temperature of 220 ^o C.

 Quality indicators of bread are given in the table.

PRI me R 2. The preparation of the semi-finished product and the test is carried out as in example 1, only for the preparation of the semi-finished product take 200 g of triticale seeded flour, 6 g of margarine (3%), 115 ml of water with a temperature that provides the semi-finished product 18 ^o C, maintain the resulting mixture for 210 minutes

To use the entire dough preparation obtained semi-finished product, 5 g compressed yeast, 3 g of sodium chloride salt, 3 g sugar (1.5%), 115 ml of water at providing test 18 ^{° C} and humidity of 44.0%. The dough was then subjected to 8 times the rolling out to a thickness of 13 mm, followed by a breaker, proofed dough pieces at a temperature of 20 ^{° C} for 83 min, 25 min after the start of proofing dough products is treated in a multimode field in two stages at microwave frequencies, each of which 4 sec. Baking is carried out in a baking oven at a temperature of the baking chamber 220 ^about C.

 Quality indicators of bread are given in the table.

PRI me R 3. The preparation of the semi-finished product and the test is carried out, as in example 1, only for the preparation of the semi-finished product use 200 g of triticale flour seeded, 5 g of margarine (2.5%), 115 ml of water with a temperature that provides the semi-finished product 16 ^o C and humidity 44.0%. The resulting mixture was incubated for 165 minutes at a temperature of 16 ^about C.

For the preparation of the test, use the entire semi-finished product analogously to example 1, 3.4 g of sugar (1.7%), 2 g of sodium chloride and 5 g of pressed yeast. The finished dough is subjected to rolling out seven times to a thickness of 0.7 mm, and then carried on the rollers of the dough pieces, proofing for 82 minutes at a temperature of 22 C. After ^about 23 minutes after the start of proofing dough products is treated in a multimode microwave frequency field in two stages, each of which lasts 6 s. Baking is carried out in a baking oven at a temperature of the baking chamber 220 ^about C.

 Quality indicators of bread are given in the table.

 The preparation of a semifinished product from triticale flour with the introduction of a fat product in an amount of 2.0-3.0% of the total mass of flour is the most favorable, since it positively affects the structural and mechanical properties of the semifinished product, namely, it plays the role of a surfactant, adsorptively interacting with gluten and starch flour, changing their hydrophilicity, and significantly increasing the swelling of colloids of triticale flour.

 Triticale flour contains a sufficient amount of lipoxygenase, the introduction of a fat product (margarine) leads to the fact that fatty acids under the influence of flour lipoxygenase turn into peroxide compounds, which in turn provides increased oxidation in the semifinished product of sulfhydryl groups of the protein-proteinase complex of flour, thereby improving structural and mechanical properties of the semi-finished product.

 In the swelling semi-finished product, the optimal contact of flour and water occurs, which enhances the swelling of the colloids of the flour and thereby improves the physical properties of the finished dough, and in turn creates favorable conditions for fermentation microflora during the proofing process.

Curing semifinished product during 2.5-3.0 hours at a temperature of 15-18 ^{° C} provides not only a sufficient condition for the swelling of flour proteins and improve the properties of the semi-finished product, but also increases the water absorption capacity of flour and promotes accumulation flavoring and aromatic substances in the bread.

 The use of sugar in the amount of 1.5-3.0% by weight of flour when kneading the dough contributes to the rapid creation of favorable ratios between the limited and unlimited swollen fractions of proteins and carbohydrates, which contribute to the improvement of the structural and mechanical properties of the dough and bread crumb, giving the product a pleasant taste and smell as well as an attractive look.

 Carrying out rolling out the dough by rolling it repeatedly at least 5 times to achieve a thickness of 0.7-13 mm is optimal, since enhanced mechanical processing leads to increased strength, lower gas permeability of inter-pore walls, and consequently, increased loosening and an increase in the volume of products .

Temperature cooking mode semifinished 14-18 ^C and 15-18 ^{° C} the test provided by the use of cold water (13-17 ° ^C) for their mixing, which leads to a better swelling of proteins and starch flour as a semi-finished product in so and in the dough, and therefore, allows you to get good quality bread by porosity and condition of the crumb.

Implementation of proofing dough pieces at a temperature of 20-25 ^{° C} provides a fermentation test in such a way that this generates carbon dioxide, which loosens the dough piece, increasing its volume, and it is a sufficient amount required for the first baking period.

 Processing of dough pieces in a multi-mode field of microwave frequencies 20-25 minutes after the beginning of the proofing allows you to activate the biochemical and microbiological processes that occur in the dough piece, which leads to an increase in the volume of bread, to obtain thin-walled, uniform pores of the crumb of bread.

 There is a cyclic processing of dough pieces in two stages with a duration of 4-8 s each. When margarine is added to the semi-finished product less than 3% or more than 3% of the total weight of the flour and its exposure is less than 2.5 hours and more than 3.0 hours, there is a certain slowdown in the processes of protein swelling and flour starch in it, as a result of which the semi-finished product does not reach that optimal consistency, which ensures the formation of the best rheological properties of the dough, as well as the structure and condition of the crumb of bread.

 The resulting products in such cases are characterized by a compacted crumb with an insufficiently developed structure of porosity and a reduced volume.

Reducing exposure duration less than 2.5 hours and increased over 3.0 hours at a temperature below 15 ^{° C} and over 18 ^{° C} does not allow to achieve a high level of the rheological properties of dough, and gassing gazouderzhivaniya needed to obtain bread of good and stable quality.

 Rolling out the dough less than 5 times to a thickness of less than 0.7 mm is impractical, because due to the lack of a fermentation stage the dough worsens its structural and mechanical properties, and therefore, the quality indicators of bread.

 Rolling the dough to a thickness of more than 13 mm leads to its relaxation, which also negatively affects the quality of the bread.

Proofing the dough pieces at a temperature less than ²⁰ ° C or over 25 ^{° C} is inefficient, ie. K. The enzyme activity increases and weakens the coupling between the colloidal particles is accompanied by excessive relaxation test structure and increasing kislotonakopleniya causing deterioration of consumer properties of the finished products. Processing of dough pieces in a multi-mode field of microwave frequencies from the beginning of the proofing for less than or more than 20-25 minutes does not allow to activate biochemical and microbiological processes, which negatively affects the quality of the finished bread.

 A comparative analysis of the quality indicators of bread of the proposed method with the prototype shows that the specific volume of bread is increased by 19%, porosity - by 36%, the structural and mechanical properties of the crumb are improved. (56) Chumak T.I. Development of technology for the production of bread from three-species triticale flour. Abstract of dissertation for the degree of candidate of technical sciences. M., 1983.

Claims (1)

METHOD FOR PRODUCING BREAD FROM Triticale Flour, which involves the preparation of a semi-finished product, including mixing part of the flour and keeping the mixture obtained, kneading the dough from the obtained semi-finished product, baking yeast, salt, the remaining part of the flour and other components provided for in the recipe, dividing it into dough pieces, their detuning and baking, characterized in that, a fat product is introduced into the mixture of the semi-finished product, and sugar is mixed during kneading of the dough, the temperature during preparation of the semi-finished product is maintained within the range of 14 - 18 ⁰ С, and and the preparation of the test 15-18 ^o C, the exposure of the semi-finished product is carried out for 2.5 to 3.0 hours before dividing the test into dough pieces it is subjected to repeated rolling until the thickness of the test layer reaches 9.0 to 13.0 mm, and during the proofing process after 20 - 25 minutes from its beginning, the test pieces are subjected to cyclic processing in a multimode field of microwave frequencies in two stages with a duration of 4 to 8 hours

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