RU2350082C2 - Method of bread baking - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry and may be used in production of bakery products. Dough is prepared by sponge or non-sponge method. If sponge method is used, sponged is prepared of part of high-grade wheat flour, compressed baker's yeast and water. Sponge is fermented. Dough is kneaded of sponge, salt, water, extruded rice grits and the rest of the high-grade wheat flour. If non-sponge method is used the dough is prepared of high-grade wheat flour, compressed baker's yeast, salt, water and extruded rice grits. Dough is fermented, punched, moulded, proofed and baked. Extruded rice grits is added in quantity 5-7% of total high-grade wheat flour weight.

EFFECT: specific volume and porosity of bread increase, food value of product increase.

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Description

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

A known method for the production of bread, including the preparation of dough with a moisture content of 65% by mixing a portion of premium wheat flour, water, pressed baker's yeast, whey in an amount of 15% by weight of flour and crushed rice, introduced in the form of tea leaves in an amount of 3% by weight of flour. The kneaded dough is fermented for 250 minutes at a temperature of 29-30 ° C. Next to the fermented dough add the remaining amount of premium wheat flour, water, saline and 10-15% whey to the mass of flour used. The dough is fermented for 90 minutes at a temperature of 30 ° C. Next, they cut the dough and bake finished products (The effect of the joint application of crushed rice and whey on the quality of bread / Z.I. Asmaeva, M.V. Tverdaya, T.N. Prudnikova, N.T. Osadchaya // University proceedings: Food technology. - 1985. - No. 6 - S.40-42).

The disadvantages of the above method for the production of bread are the increased complexity of the implementation of the method for the production of bread due to the preparation of tea leaves with a given ratio of crushed rice and hot water; the difficulty of using whey, since this product quickly accumulates acidity, which leads to its deterioration and reduces the quality of finished products.

Closest to the proposed invention in technical essence (prototype) is a method for producing bread by mixing premium wheat flour, pressed baker's yeast, water and a pre-prepared rice processing product, fermenting dough, kneading dough by mixing dough, salt, water and the remaining amount of flour wheat flour, fermenting dough, butchering, proofing and baking, or by kneading wheat flour flour, pressed baker's yeast, salt, water s, pre-prepared product of rice processing, fermentation of dough, butchering, proofing and baking. As a rice processing product, rice flour is used, preserved by the addition of propionic acid in an amount of 0.01-0.5% by weight. The kneaded dough is fermented, divided into pieces of a given mass, rounded. Next, the dough pieces are proofed and baked (patent RU No. 2099951, IPC 6 A21D 115/00. A21D 2/36).

The disadvantages of the described method for the production of bread are the complexity of production due to the need for accurate dosing of propionic acid during the preliminary preparation of rice flour; the duration of the production process, due to the preliminary preparation of the rice processing product. At the same time, there is a danger of an overdose of propionic acid, causing a significant decrease in the organoleptic characteristics of bread.

The present invention solves the problem of reducing the complexity and reducing the duration of the process of production of bread with an enriched composition while maintaining high quality and consumer properties.

To solve this problem, the bread production method according to the invention provides for a pairwise and uncooked methods, moreover, with a pairing method, a dough is prepared from a portion of premium wheat flour, pressed yeast and water, it is fermented and the dough is kneaded from dough, salt, water, extruded rice groats and the rest of the premium wheat flour, the dough is fermented, served for cutting, proofing and baking, and with the uncooked method, the dough is made from premium wheat flour, baker’s yeast poured, salt, water and extruded rice groats, the dough is fermented, served for cutting, proofing and baking, while extruded rice groats are added in an amount of 5-7% of the total mass of premium wheat flour.

The decrease in the complexity and duration of the bread production process is due to the lack of the need for preliminary preparation of the rice processing product.

The production of high-quality bakery products is caused by the use of extruded rice groats as a rice processing product, which enriches the dough with an additional amount of dietary fiber, protein, sugar, fat, manganese, zinc, silicon, phosphorus, aluminum, boron, vanadium, potassium, and B vitamins, E, H and PP. Extruded cereals not only preserve all the nutritional properties of the corresponding cereals, but also surpass them in the safety of food components, especially vitamins. Extruded cereals contain less moisture and are thus more “concentrated” in nutrients, do not require heat treatment, such as tea leaves, are directly ready for consumption, which eliminates the loss of vitamins that are inevitable during the heat treatment of cereals.

High consumer properties of the resulting bread are also due to an increase in its nutritional value, namely the digestibility of starch. In the process of extruding cereal raw materials, starch undergoes special changes, its digestibility by the human body increases, since the extrusion process creates unique conditions for dry starch gelatinization: a small amount of water and a relatively high temperature.

The organoleptic characteristics of bread are improved: taste, aroma, color, looseness and baking of the crumb. The color of the crumb is light, the structure of the porosity of the crumb is small, uniform, thin-walled, developed.

The use of rice processing product in an amount of less than 5% of the total mass of premium wheat flour increases the nutritional value of bread, but leads to a slight improvement in organoleptic quality indicators, such as porosity structure, specific volume of bread.

The use of rice processing product in an amount of 5-7% of the total mass of premium wheat flour is optimal, as it leads not only to an increase in nutritional value, but also to an intensification of alcoholic fermentation, an increase in the rate of loosening of the dough due to the release of carbon dioxide and, therefore, more complete accumulation of taste and aromatic substances and to improve the organoleptic indicators of bread quality.

The use of a rice processing product in an amount exceeding 7% of the total mass of premium wheat flour increases the nutritional value, but leads to a deterioration in the appearance of the products, reduces the organoleptic quality indicators and consumer properties of the resulting product.

The invention is illustrated by tables in which the main properties of bread obtained in accordance with the proposed method when using rice cereal extrudate as a cereal product are presented.

Method for the production of bread is as follows. Mix wheat flour of the highest grade, pressed baker's yeast, water, ferment the dough, knead the dough by mixing dough, the processed product of rice, salt, water and the remaining amount of wheat flour of the highest grade, ferment the dough or knead the dough of wheat flour, yeast pressed bakeries, salt, water, rice processing product, the dough is fermented, chopped, spread and baked. Extruded rice groats in the amount of 5-7% of the total mass of premium wheat flour are used as a rice processing product.

An example of a specific implementation of the method. Extruded rice groats in the amount of 7% of the total mass of premium wheat flour are used as a rice processing product. Extruded rice groats are pre-crushed.

With the open-ended method, the dough is made from premium wheat flour, pressed baker's yeast, salt, water, and a rice processing product. A mixed dough with a moisture content of 43% is left for fermentation for 210 min at a temperature of 30 ° C. During fermentation, after 60 minutes, a warming is performed. Next, the rounded dough pieces are served for proofing in a proofer at an air temperature of 35 ° C and a relative humidity of 80%. The spaced dough pieces are sent to baking at a temperature of 210 ° C. The baking time is about 25 minutes.

In the dough method, dough is prepared with a moisture content of 65% from a portion of premium wheat flour, pressed baker's yeast and water. Fermentation of the dough is carried out at a temperature of 30 ° C for 140 minutes When dough is kneaded, the product of rice processing, the remaining portion of premium wheat flour, water and salt are introduced into the fermented dough. Fermentation of the test is carried out at a temperature of 30 ° C for 130 minutes. The fermented dough is served for cutting, where it is divided into pieces of a given mass and rounding the workpieces by hand or using appropriate machines. Next, the rounded dough pieces are served for proofing in a proofer at an air temperature of 35 ° C and a relative humidity of 80%. The spaced dough pieces are sent to baking at a temperature of 210 ° C. The baking time is about 25 minutes.

The following conclusions are drawn from the research results presented in the tables. At the same time, bread baked without adding a rice processing product was used as a control sample.

When adding 1% of the rice processing product from the total mass of premium wheat flour, the specific volume of bread slightly differs from the control - by 0.5%, porosity remains at the control level, humidity - within the limits established by the standard, acidity does not change, the shape stability of the sample decreases by 9.5%, the use of this amount of rice extrudate does not significantly improve the porosity structure and nutritional value of bread.

With the addition of 3% of the rice processing product of the total mass of premium wheat flour, the specific volume of bread increases by 2.2%, porosity - by 1%, shape stability decreases by 2.4%, acidity - by the control level, humidity - within the limits established standard. Bread has an attractive appearance, pleasant taste and aroma, but the specific volume of bread and porosity are not increasing enough.

When using 5% of the rice processing product from the total mass of premium wheat flour, the specific volume of bread increases by 8.2%, porosity increases by 3%, shape stability, acidity - at the control level, humidity - within the limits established by the standard. The content of dietary fiber increases by more than 18%, sodium - by 9%.

With the addition of 7% of the rice processing product of the total mass of premium wheat flour, the specific volume of bread increases by 9.0%, porosity increases by 4% compared to control, shape stability, acidity and humidity - within the limits established by the standard. The content of dietary fiber increases by more than 23%, sodium - by more than 9%, the content of calcium, magnesium, and iron increases. Bread has an attractive appearance, pleasant taste and aroma.

With the addition of 10% of the rice processing product of the total mass of premium wheat flour, the specific volume of bread and porosity remain at the control level, shape stability decreases by 2.4%, acidity and humidity - within the limits established by the standard. By adding the indicated amount of the rice processing product, the organoleptic indicators of bread quality are reduced.

Thus, when using extruded rice groats as a rice processing product in the amount of 5-7% of the total mass of premium wheat flour, the bread has an attractive appearance, pleasant taste and aroma with a tone of rice. The porosity structure is medium, uniform, developed, the crumb of bread is well baked, not moist, not sticky to the touch, with visible inclusions of rice groats. The color of the finished bread crumb is light.

Using the proposed method for the production of bread allows you to get bakery products with an enriched composition while maintaining high quality and consumer properties.

Claims (1)

A method for the production of bread, characterized in that it provides for opaque and uncooked methods, and in the case of the paired method, a dough is prepared from a portion of premium wheat flour, pressed yeast and water, it is fermented and the dough is kneaded from dough, salt, water, extruded rice groats and the remainder of the premium wheat flour, the dough is fermented, served for cutting, proofing and baking, and, using the uncooked method, knead the dough from premium wheat flour, pressed yeast, salt, water and extruded rice groats are added in an amount of 5-7% of the total mass of premium wheat flour, crushed dough cereal, fermented dough, served for cutting, proofing and baking.