RU2384067C1 - Method of bakery product making - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves preparing leavened dough from a part of flour, water and yeast, fermenting the leaven, then preparing the dough by mixing the leaven, water and salt solution with the rest of flour, fermenting the dough, handling it, proving it and baking the dough pieces. Before mixing, apple refuse powder obtained by drying apple refuse to 6-8% humidity and then grinding it in a thin helix-rotating film of 0.1-0.5 mm thick at pulsing pressure gradient of 10-15 MPa and temperature of 20-30°C is introduced additionally into the dough. Powder is introduced into the dough in the amount 3-5% to the flour weight.

EFFECT: finished product has increased food and physiological value.

3 ex, 1 tbl

Description

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

A known method of making white bread from flour of the first grade, including obtaining dough with a humidity of 47-48% by mixing part of the wheat flour of the first grade, baked yeast pressed and part of the water, fermenting the dough for 240 minutes, and then obtaining the dough from the entire amount of dough with adding the rest of the flour, salt and water, fermenting it for 60 minutes, cutting, proofing the dough pieces for 45 minutes and baking (Collection of technological instructions for the production of bread and bakery products li, Moscow: Preiskurantizdat, 1989, p. 195).

The disadvantage of this method of preparation of a bakery product is the low nutritional and biological value of the finished product and the short shelf life.

The objective of the invention is the creation of a method for producing a bakery product with high biological and nutritional value and increased shelf life.

The problem is solved in that in a method for preparing a bakery product, comprising preparing a dough from a portion of flour, water and yeast, fermenting a dough, subsequent preparation of the dough by mixing dough, water and saline with the remaining flour, fermenting the dough, cutting, proofing and baking the dough preforms according to the invention, before mixing into the dough, powder is added from squeezed apples obtained by drying them to a moisture content of 6-8%, followed by grinding in a thin, spiral-rolling film with a thickness of 0.1-0.5 mm with a pulsating pressure gradient of 10-15 MPa and a temperature of 20-30 ° C, the powder is introduced into the dough in an amount of 3-5% by weight of flour.

The technical result is to give the finished bakery product new properties.

We experimentally proved the possibility of improving the composition of bread by minerals, vitamins C and E, organic acids, which activate the activity of enzymes, participate in maintaining ionic balance in the body, regulating the functioning of nervous tissue, in the metabolism of carbohydrates and energy metabolism.

It was also shown that, due to the presence of a significant amount of dietary fiber and unsaturated fatty acids in the powder from apples, the gluten of flour is strengthened, which leads to an increase in the specific volume of bread, shape stability of hearth products and an improvement in the structural and mechanical properties of the crumb.

In addition, it was shown experimentally that the powder obtained from squeezed apples according to the claimed regimes contains more than 3% of free organic acids, which makes it possible to increase the acidity of bread, thereby preventing the disease of bread from potato disease.

The inventive method of preparing a bakery product is illustrated by examples.

Example 1. 1.5 kg of pressed yeast is diluted in 4.0 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. 75 kg of flour, 39 kg of water, a suspension of pressed yeast are dosed in a dough of a kneading machine and a thick dough is obtained. The resulting dough is subjected to fermentation for 270 minutes. Then, water, salt and sugar solutions are dosed sequentially in a bowl with dough, 3 kg of powder from squeezed apples obtained by drying them to a moisture content of 6% is introduced, followed by grinding in a thin, 0.5 mm thick spiral rotating film with a pulsating pressure gradient of 10 MPa and a temperature of 30 ° C, then enter the remaining 25 kg of flour and mix these components. The resulting dough is subjected to fermentation for 20 minutes, then it is cut, the dough pieces are placed for 50 minutes and baked in a humidified baking chamber at a temperature of 215 ° 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 1.5 kg of salt is prepared. 50 kg of flour, 26 kg of water, a suspension of pressed yeast are dosed in the dough of a kneading machine and a thick dough is obtained. The resulting dough is subjected to fermentation for 240 minutes. Then, water and saline are dosed sequentially in a bowl with dough, 5 kg of powder is extracted from apple marc obtained by drying them to a moisture content of 7%, followed by grinding in a thin spiral film 0.3 mm thick with a pulsating pressure gradient of 10 MPa and temperature 25 ° C, then enter the remaining 50 kg of flour and mix these components. The resulting dough is fermented for 60 minutes, then it is cut, the dough pieces are placed for 55 minutes and baked in a humidified baking chamber at a temperature of 230 ° C.

Example 3. 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 1.5 kg of salt is prepared. 50 kg of flour, 26 kg of water, a suspension of pressed yeast are dosed in the dough of a kneading machine and a thick dough is obtained. The resulting dough is subjected to fermentation for 240 minutes. Then, in a bowl with dough, water, saline are dosed sequentially, 4 kg of powder is extracted from the squeezed apples obtained by drying them to a moisture content of 8%, followed by grinding in a thin, spiral-rolling film 0.1 mm thick with a pulsating pressure gradient of 15 MPa and at a temperature of 20 ° C, then the remaining 50 kg of flour are introduced and these components are mixed. The resulting dough is fermented for 60 minutes, then it is cut, the dough pieces are placed for 55 minutes and baked in a humidified baking chamber at a temperature of 230 ° C.

In parallel received a bakery product by a known method.

The indicators of the products are shown in the table.

As can be seen from the table, the inventive method of preparing a bakery product allows to obtain a product with high quality indicators, physiological and nutritional value, which allows us to recommend it as a preventive product.

In addition, the shelf life of the freshness of the bakery product is increased from 24 hours (by a known method) to 72 hours by the present method.

Table Indicators Known method The inventive method Example 1 Example 2 Example 3 Acidity, deg. 3.0 3.4 3,5 3,5 Porosity,% 72 82 82 82 Specific volume cm ^3/100 g 350 400 410 410 Form stability, N / A 0.45 0.60 0.60 0.60 Preservation of freshness, hour 24 72 72 72 Food content fiber, g / 100 g lack of 0.30 0.50 0.70 Vitamin C Content mg / 100 g lack of 0.15 0.25 0.35 Vitamin E Content mg / 100 g lack of 0.21 0.35 0.49 Iron content mg / 100 g lack of 0.22 0.36 0.51 Selenium content, mcg / 100 g lack of 3.10 5.15 7.21

Claims (1)

A method of preparing a bakery product, including the preparation of a dough from a portion of flour, water and yeast, the fermentation of a dough, the subsequent preparation of the dough by mixing dough, water and saline with the rest of the flour, the fermentation of the dough, cutting, proofing and baking of dough pieces, characterized in that before mixing, the dough is additionally injected with apple squeeze powder obtained by drying them to a moisture content of 6-8%, followed by grinding in a thin, spiraling film 0.1-0.5 mm thick with a pulsating gradient pressure of 10-15 MPa and a temperature of 20-30 ° C, while the powder is introduced into the dough in an amount of 3-5% by weight of flour.