RU2257084C1 - Method for preparing of bakery product - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of bakery products for dietary feeding.

SUBSTANCE: method involves producing sponge from flour, water and yeast; providing fermentation of sponge; preparing dough by mixing flour, sponge, salt and water; cutting and proofing dough; baking doughs. Sponge is prepared from triticale grain flour. Dough is prepared with the use of wheat flour. Wheat grain flour and triticale grain flour are used in the ratio of (50:50)-(60:40).

EFFECT: improved consumer properties and increased storage time.

1 tbl, 3 ex

Description

The invention relates to the food industry, in particular the production of bakery products intended for preventive nutrition.

A known method of preparing a bakery product (preparation of bran bread with lecithin), including obtaining dough with a humidity of 47-48% by mixing part of the first grade wheat flour, bran, pressed baked yeast and part of the water, fermenting the dough for 150-180 minutes, and then obtaining dough from the entire amount of dough with the addition of the remaining amount of flour, salt, skimmed milk powder, pre-prepared emulsion of lecithin and water, fermenting it for 60-90 minutes, cutting, proofing in dough pieces for 40-50 minutes and baking (Collection of recipes and technological instructions for the preparation of dietetic and prophylactic varieties of bakery products. M: Pishchepromizdat, 1997, p. 81).

The disadvantage of this method is the relatively low quality of the finished product and low nutritional value, as well as insufficient shelf life.

The objective of the invention is the creation of a method of preparing a bakery product with high consumer properties and preserving freshness for a long time.

The problem is solved in that in a method for preparing a bakery product, including making dough from flour, water and yeast, fermenting dough, preparing dough by mixing flour, dough, salt and water, cutting, proofing and baking dough pieces, using flour to prepare dough from triticale grain, and wheat flour is used to prepare the dough, while the ratio of wheat flour to triticale flour is (50:50) - (60:40).

Use in the preparation of the dough flour from triticale grains at the claimed proportions with wheat flour allows you to get a bakery product with new properties due to the following.

We have experimentally shown that the use of flour from triticale grains at the stage of preparation of the dough allows the intensification of the dough fermentation process, flour from triticale grain contains a complex of mineral elements (up to 1%) and carbohydrates, which are a nutrient medium for yeast to work.

The inventive method of preparing a bakery product is illustrated by examples (at the same time a bakery product was prepared in a known manner).

Example 1. 0.5 kg of pressed yeast is diluted in 2.0 l of water at 30 ° C, while a saline solution with a density of 1.2 kg / l containing 1.5 kg of salt is prepared. In the dough of a kneading machine, 50 kg of flour from triticale grain, 55 kg of water, a suspension of pressed yeast are dosed and a liquid dough is obtained. The resulting dough is subjected to fermentation for 60 minutes. Then, in a bowl with a fermented dough, 50 kg of wheat flour, water, saline are dosed and mixed to obtain a dough. The resulting dough is cut, the dough pieces are placed for 60 minutes and baked in a humidified baking chamber at a temperature of 225 ° C.

Example 2. 1.5 kg of compressed yeast is diluted in 6.0 l of water at 30 ° C. At the same time, a saline solution with a density of 1.2 kg / l containing 1.3 kg of salt is prepared. In the dough of a kneading machine, 40 kg of triticale flour flour, 39 kg of water, a suspension of pressed yeast are dosed and a thick dough is obtained. The resulting dough is subjected to fermentation for 120 minutes. Then, in a bowl with a fermented dough, 60 kg of wheat flour, water, saline are dosed and mixed to obtain a dough. The resulting dough is cut, the dough pieces are placed for 60 minutes and baked in a humidified baking chamber at a temperature of 220 ° C.

Example 3. 1.5 kg of compressed yeast is diluted in 4.0 l of water at 30 ° C, while a saline solution with a density of 1.2 kg / l containing 1.5 kg of salt is prepared. 55 kg of triticale flour, 26 kg of water, a suspension of pressed yeast are dosed in a dough of a kneading machine and a regular thick dough is obtained. The resulting dough is subjected to fermentation for 240 minutes. Then, in a bowl with a fermented dough, 45 kg of wheat flour, water, saline are dosed and mixed to obtain a dough. The resulting dough is cut, the dough pieces are placed for 60 minutes and baked in a humidified baking chamber at a temperature of 225 ° C.

The table shows the organoleptic and physico-chemical characteristics of bakery products prepared by known and claimed methods.

Analysis of the data shows that a bakery product prepared by the claimed method has higher organoleptic and physico-chemical characteristics, while the shelf life is increased.

In addition, in the inventive method of preparing a bakery product, the stage is excluded - fermentation of the dough, which in the known method is carried out for 1.0-1.5 hours.

Claims (1)

A method of preparing a bakery product, including preparing a dough from flour, water and yeast, fermenting a dough, preparing dough by mixing flour, dough, salt and water, cutting, proofing and baking dough pieces, characterized in that flour is used to prepare dough triticale, and for the preparation of dough, wheat flour is used, while the ratio of wheat flour and flour from triticale grain is (50:50) - (60:40).