RU2221429C1 - Method for producing of bakery foods from wheat flour - Google Patents

Abstract

FIELD: food-processing industry and public catering. SUBSTANCE: method involves mixing flour, water, plant additive and other receipt components; kneading dough; providing fermentation, cutting, proofing and baking of dough. Plant additive, such as sugar beet powder with moisture content of 4-6%, is introduced during kneading of dough in the form of colloid mixture comprising flour, water, and sugar beet powder used in the ratio of 1:1: 0.2-0.4 and sodium hydrocarbonate or ammonium carbonate used in amounts providing mixture pH value of 8. Before dough kneading, colloid mixture is held for 60-90 min at temperature of 35-40 C. Method allows content of aldehydes, higher alcohols, esters, bisulfite binding carbonyl compounds in dough, crumb and crust of ready products to be increased, accumulation of aromatizing substances to be intensified during dough preparing procedure to provide for obtaining from yeast-leaven dough of bakery foods with clearly defined flavor and aroma, increased specific volume and porosity, as well as inhibited hardening during storage. EFFECT: improved quality and prolonged shelf life of bakery foods. 5 tbl, 5 ex

Description

 The invention relates to the food industry, namely to the baking industry and catering, and can be used for baking wheat flour bakery products with improved taste and aroma.

 Known in the bakery industry are methods of manufacturing products in which, in order to improve their quality, vegetable and fruit purees, powders and pastes are used. Thus, in the production method of bakery products, a paste-like mass obtained by extracting pectin substances with distilled water in a navigation mode of 0.4-1.9 for 10-20 minutes, in the amount of 10-15% of the total mass, is used as a product of processing vegetable raw materials flour in the dough, which is introduced at the stage of preparation of the emulsion (1), moreover, when preparing a fat emulsion, they take a paste of the extract of pectin substances of plant materials.

 The disadvantage of this method is the complexity of its implementation. Improving the quality of products is achieved by improving their structural and mechanical properties by introducing pectin substances extracted from plant materials into the fat emulsion. At the same time, such quality indicators as the taste and aroma of a baked product do not improve. This limits the consumer qualities of bakery products.

 A known method for the production of bread from a mixture of rye and wheat flour, comprising introducing into the dough sugar-containing beet powder in an amount of not more than 4.5% by weight of flour (2).

 The disadvantage of this method is that it is used only when processing a mixture of rye and wheat flour. Due to the dark crumb, this method is not suitable for the production of bakery products from wheat flour. Sugar-containing beet powder in this method is used only to replace granulated sugar and increase the yield of bread by increasing the amount of water in the dough. But with this method of production there is no increase in the quality of bread, improvement of taste and aroma.

 Closest to the technical nature of the present invention is a method for the production of dietary flour products, comprising introducing into the dough a vegetable supplement in the form of a dried solid phase of carrot puree in an amount of 20-30% by weight of flour (3).

 The disadvantage of this method is that due to the high solids content of carrot puree, the gas-forming and gas-holding abilities of the dough are very low. The resulting products have a low volume, insufficiently developed porosity, low values of the structural and mechanical properties of the crumb, do not have a sweet taste and pleasant aroma. This is not a disadvantage for dietetic flour products, but for consumer goods it becomes a significant disadvantage.

 The problem to which the invention is directed, is to improve the taste and aroma of bakery products from wheat flour, increase the specific volume, porosity, and slow down staling.

 This is achieved by the fact that with the method for the production of bakery products from wheat flour, which includes mixing flour, water, a vegetable additive and other recipe components, kneading dough, fermenting it, cutting, proofing and baking the obtained dough pieces, in contrast to the prototype as a vegetable additive use sugar beet powder, which is introduced during the kneading of the dough in the form of a colloidal mixture consisting of flour, water and sugar beet powder in a ratio of 1: 1: 0.2-0.4, and sodium bicarbonate, or ammonium carbonate, or coal ammonium salt in quantities that ensure the pH of the mixture 8.

In addition, the colloidal mixture before kneading is kept for 60-90 minutes at a temperature of 35-40 ^o C.

 The method is as follows.

 Pre-receive sugar beet powder. To do this, sugar beet root crops, previously hydrothermally treated, are subjected to two-stage drying, and then ground into powder. The residual moisture content of the powder is 4-6%.

Then prepare a colloidal mixture of flour, water and sugar beet powder in a ratio of 1: 1: 0.2-0.4. The pH of the mixture is adjusted to 8 by adding sodium bicarbonate, or ammonium carbonate, or a carbon ammonium salt. The resulting colloidal mixture is incubated for 60-90 minutes at a temperature of 35-40 ^o C.

 Kneading the dough is carried out by mixing the resulting colloidal mixture, flour, water and the remaining recipe. After fermentation, the dough is served for cutting, proofing of the dough pieces is carried out, and the products are baked.

 The quality of the products is evaluated after they cool 4 hours after baking.

 The composition of sugar beets in optimal amounts contains reducing sugars and amino acids, and the temperature regime of drying promotes their interaction with the formation of melanoidins.

 Sugar beet powder containing melanoidins provides a higher content of aroma-forming substances in the dough than the analogue, which contributes to the formation of a more pronounced taste and aroma of the finished product (table. 1).

 In order to increase the effect improving the quality of bread, sugar beet powder is introduced into the dough as part of a colloidal mixture.

 And the proposed ratio of sugar beet powder and water in a colloidal mixture contributes to better swelling of insoluble improver substances (dietary fiber, protein, etc.). This, along with the formation of protein-polysaccharide complexes as a result of the interaction of components of sugar beet powder (such as proteins, pectin, cellulose, hemicellulose) and proteins, starch, flour pentosans, helps to reduce the rate of change of the main bread colloids - gluten and starch, which allows slowing down the retrograde and keep the product fresh for a longer time.

Bringing the colloidal mixture to pH 8 by adding sodium bicarbonate or ammonium carbonate or carbon ammonium salt ensures the maximum preservation of melanoidins, an improver of taste and aroma, while maintaining the colloidal mixture for 60-90 minutes at a temperature of 35-40 ^o C. This helps to improve the taste and aroma of bakery products.

 The presence of more than 70% sucrose in the composition of sugar beet powder contributes to an increase in the gas-forming ability of the dough. This, along with the improvement of the structural and mechanical properties of the dough due to the additional introduction of surfactants, saponins, pectins, proteins, sugar beet powder, provides an increase in the specific volume, porosity and slowing down of staling of the finished bakery products.

 Examples of the method.

Example 1
A colloidal mixture is prepared from wheat flour, water taken in a ratio of 1: 1 and 2% to the recipe weight of wheat flour of sugar beet powder. The pH of the mixture was adjusted to 8 by adding sodium bicarbonate. The resulting colloidal mixture is incubated for 60-90 minutes at a temperature of 35-40 ^o C. Kneading the test is carried out by mixing the colloidal mixture; the amount of flour and water remaining according to the recipe; pressed yeast -2.5% and salt - 1.5% of the recipe mass of flour.

The duration of the fermentation of the dough is 2-2.5 hours at a temperature of 28-32 ^o C. Every 60 minutes the dough is crushed. At the end of the fermentation, the dough is divided into 2 pieces weighing 0.7 kg. One after giving it a rounded shape is placed on a pre-greased sheet, the second in a greased form. The dough pieces are placed for proofing in a thermostat: temperature 35 ^o C, relative humidity 80%. The proofing time is 50 minutes. Baking bread is carried out in a baking oven at a temperature of 225 ^o With moistening the baking chamber. The hearth sample is baked for 20 minutes, the mold is 35.

Example 2
Products are prepared analogously to example 1; when added to a colloidal mixture of 3% by weight of flour, sugar beet powder.

Example 3
The preparation of the products is carried out according to example 1 when adding to the colloidal mixture 4% by weight of flour of sugar beet powder.

Example 4
The preparation of products is carried out according to example 1, while the pH of the colloidal mixture is adjusted to 8 by adding ammonium carbonate.

Example 5
The preparation of the products is carried out according to example 1, while the pH of the colloidal mixture is adjusted to 8 by the addition of carbon ammonium salt.

 The results showed that the use of sugar beet powder in an amount of 2-4% by weight of flour in a colloidal mixture in the production of bakery products from wheat flour provides an improvement in the taste and aroma of the finished product. The products are distinguished by a pronounced aroma, sweet taste, and bright coloring of the peel (Table 2.3).

 This is due to the fact that with the sugar beet powder, melanoidins, sugars, amino acids, and organic acids are added to the dough to enhance the aroma of the finished products, and, consequently, the accumulation of maturing products of the dough and aromatic substances of the finished products.

 The number of bisulfite-binding compounds in the crumb and peel of the samples with the addition of sugar beet powder is higher than that of the prototype by 27.8-61.1 and 79.5-102.1%, respectively (table. 1).

 The quality of the products prepared with the addition of sugar beet powder in the colloidal mixture improves: the specific volume of the products increases by 10.1-13.3%, the shape-holding ability increases by 8.7-9.8%, the porosity increases by 4.1- 4.6% (table. 4).

 Sugar beet powder reduces the rate of change of starch and the protein portion of the crumb products during storage. This is confirmed by a lower rate of change in the structural and mechanical properties of the prototypes during storage compared with the prototype (table. 5).

 When less than 2% of the flour mass of sugar beet powder is added to the colloidal mixture, there is no significant improvement in the quality of finished products. With an increase in the amount of sugar beet powder over 4% by weight of flour, finished products acquire a very dark crust color.

 The increase in the content of carbonyl compounds in the samples prepared by the proposed method is due to the large number of reducing sugars, amino acids, organic acids introduced in the colloidal mixture with sugar beet powder, and thereby creating more favorable conditions for the process of melanoid formation (organic acids and fermentation products as catalysts for melanoidinogenesis).

 The application of the proposed method helps to increase the content of aldehydes, higher alcohols, esters, bisulfite-binding carbonyl compounds in the dough, crumb and crust of the finished products - more intensive accumulation of aromatizing agents in the process of dough preparation, which contributes to the production of yeast dough with a more pronounced taste and aroma.

 Sugar beet powder, introduced as part of the colloidal mixture, also contributes to an increase in the specific volume, porosity of the finished products and the slowing down of their staling during storage.

Sources of information
1. A.S. USSR 1790889, A 21 D 8/02, 1993, Bull. 4.

 2. A.S. USSR 1181609, A 21 D 8/02, 1985, Bull. 36.

 3. A.S. USSR 1191050, A 21 D 8/02, 1985, Bull. 42 is a prototype.

Claims (2)

1. A method of manufacturing bakery products from wheat flour, comprising mixing flour, water, a vegetable additive and other recipe components, kneading dough, fermenting, cutting, proofing and baking the dough pieces obtained, characterized in that sugar beet powder is used as a vegetable additive humidity 4-6%, which is introduced during the kneading of the test in the form of a colloidal mixture consisting of flour, water and sugar beet powder in a ratio of 1: 1: 0.2-0.4, and sodium bicarbonate, or ammonium carbonate, or carbon ammonium salt and in quantities that provide a pH of mixture 8. 2. The method according to claim 1, characterized in that the colloidal mixture is kept for 60-90 minutes at a temperature of 35-40 ° C before kneading the dough.

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