RU2391824C1 - Method of bakery product making - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular to production of bakery products. Method includes production of bakery dough by mixing of flour, water, water solution of cooking salt and yeast, dough fermentation, handling, proving and baking of dough pieces. When preparing dough, shelled red-grained rice powder added additionally, it is obtained through rice crushing and blending of thin spiral rotating film 0.1 - 1.0 mm at pulsing pressure gradient of 10 - 30 MPa and temperature of 25-30 °C. The powder is added in mass ratio to the flour of 3-7 %.

EFFECT: method provides higher consumer properties for prepared product and allows to save freshness.

3 ex, 1 tbl

Description

The invention relates to the food industry, in particular the production of bakery products.

A known method of preparing a bakery product, including obtaining dough by mixing the entire amount of wheat flour, baker's yeast, saline and water, fermenting the dough, cutting, proofing and baking dough pieces (Auerman L.Ya. Bakery production technology. - M .: Easy and food industry, 1984, p.145-146).

The disadvantages of this method are the insufficiently high consumer properties of the bakery product, as well as the low shelf life of the product.

The objective of the invention is the creation of a method for the preparation of a bakery product with high consumer properties and allowing to increase the shelf life of the freshness of the product.

The problem is solved in that in a method for preparing a bakery product, comprising preparing a dough by mixing the entire amount of flour, water, an aqueous solution of sodium chloride and yeast, fermenting the dough, cutting it, proofing and baking the dough pieces, powder is added from the husked red grain when preparing the dough. rice obtained by crushing it and then grinding it in a thin, spinning film with a thickness of 0.1-1.0 mm with a pulsating pressure gradient of 10-30 MPa and a temperature of 25-30 ° C, while powder is introduced in an amount of 3-7% by weight of flour.

The technical result is to give the finished product high consumer properties and the preservation of freshness.

We have experimentally shown that the powder obtained from hulled red-grain rice under the claimed regimes has a high enzyme activity, lipoxygenase, which intensifies fermentation processes, which helps to improve the quality of a bakery product.

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

Example 1. 1.5 kg of compressed yeast is diluted in 6.0 kg 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. 100 kg of flour, 42.7 kg of water, yeast suspension, saline are dosed in the dough of a kneading machine, and then 7.0 kg of powder from hulled red-grain rice obtained by crushing and subsequent grinding in a thin spiral film 0 thick , 1 mm with a pulsating pressure gradient of 10 MPa and a temperature of 30 ° C. These components are mixed at a temperature of 26 ° C.

The resulting dough is fermented for 40 minutes, then cut, the dough pieces are placed for 30 minutes and baked in a humidified baking chamber at a temperature of 220 ° C.

Example 2. 1.5 kg of compressed yeast is diluted in 6.0 kg 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. 100 kg of flour, 42.7 kg of water, yeast suspension, saline solution and 5.0 kg of powder from husked red-grain rice obtained by crushing it and subsequent grinding in a thin, 0.5 mm thick spiral rotating film are dosed in the dough of a kneading machine with a pulsating pressure gradient of 20 MPa and a temperature of 25 ° C. These components are mixed at a temperature of 28 ° C.

The resulting dough is fermented for 50 minutes, then cut, the dough pieces are placed for 30 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 6.0 kg 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. 100 kg of flour, 42.7 kg of water, a yeast suspension, saline solution and 3.0 kg of powder from husked red-grain rice obtained by crushing it and then grinding it in a thin, spiral-spinning film with a thickness of 1.0 mm are dosed in the dough of a kneading machine with a pulsating pressure gradient of 30 MPa and a temperature of 25 ° C. These components are mixed at a temperature of 32 ° C.

The resulting dough is fermented for 60 minutes, then cut, the dough pieces are placed for 40 minutes and baked in a humidified baking chamber at a temperature of 220 ° C.

In parallel, prepare a bakery product by a known method. The indicators obtained bakery products are shown in the table.

Indicators Known method The inventive method example 1 example 2 example 3 Porosity,% 71 82 82 80 Specific volume cm ^3/100 g 310 400 400 390 Form stability, N / A 0.40 0.55 0.55 0.55 Terms of preservation of freshness, hours 24 72 72 72

As can be seen from the table, the inventive method of preparing a bakery product allows to obtain a product with high consumer properties and shelf life.

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.

Claims (1)

A method for preparing a bakery product, including preparing a dough by mixing the entire amount of flour, water, an aqueous solution of sodium chloride and yeast, fermenting the dough, cutting it, proofing and baking the dough pieces, characterized in that when preparing the dough, powder from husked red rice is additionally introduced, obtained by crushing and subsequent grinding in a thin, spiral-spinning film with a thickness of 0.1-1.0 mm with a pulsating pressure gradient of 10-30 MPa and a temperature of 25-30 ° C, while powder to enter into the dough in an amount of 3-7% by weight of flour.