RU2326536C1 - Method of bakery product making - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method provides that dough is made by means of mixing salt, water, flour and yeast suspension, then it is cut, proved and dough cuttings are baked. While dough making at a temperature of 29-32°C before adding flour some pumpkin paste is added in the form of water suspension. It is made of pumpkin seeds by means of cold extrusion at a temperature of 30-50°C. The amount of pumpkin paste makes 3-7% to weight of flour and dough kneading duration is 4-10 minutes not including its subsequent fermentation within 120-150 minutes.

EFFECT: exclusion of expensive raw material import; decrease in the charge of a compressed yeast; bakery product quality improvement due to increase of its biological value; organoleptic and physical and chemical parameters improvement.

2 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the production of bakery products of high nutritional and biological value, intended for functional nutrition.

A known method of preparing a bakery product, including obtaining dough from a portion of flour, water and yeast, its fermentation, subsequent receipt of the dough by mixing the remaining part of the flour, the total amount of dough, salt and water, its fermentation, cutting, proofing and baking dough pieces. Upon receipt of the test, a protein-tomato-oil paste obtained by drying the seeds of tomatoes and tomato pomace, grinding them and extracting with vegetable oil in a thin spiral film 0.1-0.2 mm thick at a temperature of 29-32 ° C is introduced at a temperature of 29-32 ° C. a pressure of 150-200 kg / cm ² and a temperature of 40-60 ° C, in an amount of 2-3% by weight of flour.

In addition, the method of preparation of a bakery product additionally provides for the introduction of sugar into the dough in an amount of up to 7.0% by weight of flour and fat product up to 4.0% by weight of flour (RF Patent for invention No. 2153804).

Closest to the claimed method of preparing a bakery product is the Geneva Pumpkin bread preparation method, which includes preparing a dough by mixing table salt, water with flour, a Granopan Pumpkin (Kurbiskenmix) baking mixture from Agrano Switzerland or Germany containing pumpkin seeds, and pressed baking yeast, its baking for 30-60 minutes, cutting, proofing. The duration of the dough is 13-15 minutes (approximately 8 minutes at low speed and 5 minutes at high). Cuts and punctures are applied to the surface of the spaced blanks. Finishes (cheese or pumpkin seed) may be applied to the wetted surface of the workpieces. The spaced dough pieces go to baking (GOST 28808-90. Bread from wheat flour. General specifications; TI 50047573-021-2003. Technological instruction for the production of bread "Geneva Pumpkin").

The disadvantage of this method of preparing a bakery product is the lower biological value and short shelf life of the resulting product, less intensive accumulation of flavoring and aromatic substances characteristic of bread from well-fermented dough. Agrano Granopan Pumpkin (Kurbiskenmix) bakery mix, included in the bread recipe in the amount of 25.0-50.0% as a substitute for part of the flour, is scarce and expensive. In addition, the drawback of the closest to the claimed method of preparing a bakery product is also a sufficiently large consumption of pressed yeast 3.5-6.0% by weight of flour.

The objective of the invention is to improve the quality of a bakery product by increasing its biological value, improving organoleptic and physico-chemical parameters, giving the resulting product multifunctional properties, as well as replacing the Granopan Pumpkin (Kurbiskenmix) bakery mix by Agrano with pumpkin pulp obtained from pumpkin seeds by cold extrusion at a temperature of 30-50 ° C, which allows to exclude the import of expensive raw materials and reduce the consumption of pressed yeast to 2.0-2.5% by weight of flour.

The technical result is to increase the protein content, essential amino acids, such as leucine, isoleucine, lysine, methionine, phenylalanine, threonine, valine and tryptophan, increase gas generation and bread quality (specific volume, structural and mechanical properties of the crumb, porosity, as well as improve the taste and aromatic properties), stale bread crumb reduction.

The problem is solved in that in a method for preparing a bakery product, including dough by mixing salt, water, flour and yeast suspension, cutting, proofing and baking dough pieces, upon receipt of the test before mixing with flour at a temperature of 29-32 ° C make pumpkin mass obtained from pumpkin seeds by cold extrusion at a temperature of 30-50 ° C, introducing it in the form of a suspension in water, with a ratio of pumpkin mass: water (1: 2) - (1: 4), while the amount of pumpkin mass makes up 3-7% by weight of flour, and the duration of the dough is 4-10 minutes, followed by fermentation for 120-150 minutes.

A method of preparing a bakery product may further include adding sugar to the dough in an amount of 1.0-7.0% by weight of flour.

Introduction into the dough of pumpkin mass obtained from pumpkin seeds by cold extrusion at a temperature of 30-50 ° C, introducing it in the form of a suspension in water, with a ratio of pumpkin mass: water (1: 2) - (1: 4), in an amount of 3 -7% by weight of flour, in combination with the specified components of the composition will allow you to get a bakery product with new properties.

It is known that the biological value of proteins of bakery products is determined by their amino acid composition, primarily the content of essential amino acids in them, which are necessary for human life, but cannot be synthesized by the body itself. The introduction of the pumpkin mass into the dough, which has a high content of essential essential amino acids, allows you to increase the content of essential amino acids in the resulting product, such as leucine, phenylalanine + tyrosine, lysine, valine, methionine + cystine, isoleucine, threonine, tryptophan, and also get a balanced optimal protein composition of finished bakery products. This is especially important, since the prototype of these essential acids contains less and their amount is replenished by making pumpkin mass. In addition, the anthelmintic effect of pumpkin mass is due to the presence of cucurbitin in it - a rather rare amino acid.

It is also important to note that due to the presence in the lipid fraction of the pumpkin mass a significant amount (up to 70-85%) of glycerides of unsaturated fatty acids linoleic and oleic, which contribute to lowering blood cholesterol and introducing it into the dough, the fatty acid composition of the resulting bakery product is as close as possible to hypothetically perfect. In addition, unsaturated fatty acids are involved in the construction of cell membranes, in the synthesis of prostaglandins (complex organic compounds that are involved in the regulation of cell metabolism, blood pressure, platelet aggregation), promote the release of excess cholesterol from the body, preventing and attenuating atherosclerosis, increase the elasticity of the walls of blood vessels, reduce the risk of heart disease.

The positive effect of pumpkin mass on the organoleptic and physico-chemical parameters of the finished bakery product, such as the state of the crumb, color, taste and smell, shelf life, without changing the appearance and taste, specific volume, porosity, structural and mechanical properties of the crumb, is also shown.

Thus, the use of pumpkin mass rich in well-balanced protein and containing a large amount of unsaturated fatty acids, the complete absence of cholesterol in it and, finally, the refined taste, improves the organoleptic and physico-chemical characteristics of the finished bakery product, while reducing the consumption of pressed yeast to 2.0-2.5%, increasing its biological value and lengthening the shelf life of the finished product up to 3 days.

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

Example 1

2.0 kg of pressed 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. In the dough of the kneading machine, dosing devices add saline solution, water according to the calculation and mix. Then, 100 kg of wheat flour is poured using a dispenser of loose components, and a suspension of compressed yeast is added to the dispensing device, and before mixing with flour at a temperature of 30 ° C, the pumpkin mass obtained from pumpkin seeds by cold extrusion at a temperature of 35 ° C is introduced, introducing it into in the form of a suspension in water, with a ratio of pumpkin mass: water (1: 4), while the amount of pumpkin mass is 3 kg. The duration of kneading dough in a dough mixing machine such as A2-HTB is 10 minutes, followed by fermentation for 120 minutes. Then it is cut, the dough pieces are melted for 50 minutes and baked in a humidified baking chamber of the oven at a temperature of 215 ° C.

Example 2

2.5 kg of pressed yeast is diluted in 7.5 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 a dough mixing machine, dosing devices add saline solution, water according to the calculation and mix. Then, 100 kg of wheat flour is poured using a dispenser of loose components, and a suspension of compressed yeast is added to the dispensing device, and before mixing with flour at a temperature of 29 ° C, the pumpkin mass obtained from pumpkin seeds by cold extrusion at a temperature of 40 ° C is introduced, introducing it into in the form of a suspension in water, with a ratio of pumpkin mass: water (1: 3), while the amount of pumpkin mass is 5 kg. The duration of kneading the dough in a dough mixing machine such as Ш2-ХТ2-И is 4 minutes, followed by its fermentation for 150 minutes. Then it is cut, the dough pieces are melted for 45 minutes and baked in a humidified baking chamber of the oven at a temperature of 220 ° C.

Example 3

2.5 kg of pressed yeast is diluted in 7.5 l of water at 30 ° C, while a saline solution with a density of 1.2 kg / l containing 1.5 kg of salt and a sugar solution containing 4% by weight of flour are simultaneously prepared. In the dough of the kneading machine, dosing devices add saline solution, water according to the calculation and mix. Then, 100 kg of wheat flour is poured using a dispenser of loose components, and a suspension of compressed yeast is added to the dispensing device, and before mixing with flour at 32 ° C, the pumpkin mass obtained from pumpkin seeds by cold extrusion at 50 ° C is introduced, introducing it into in the form of a suspension in water, with a ratio of pumpkin mass: water (1: 2), while the amount of pumpkin mass is 7 kg The duration of kneading the dough in a dough mixing machine such as A2-HTB is 10 minutes, followed by its fermentation for 130 minutes. Then it is cut, the dough pieces are melted for 40 minutes and baked in a humidified baking chamber of the oven at a temperature of 210 ° C.

In parallel received a bakery product by a known method (prototype).

The indicators obtained bakery products are shown in the table.

As can be seen from the table, the inventive method of preparing a bakery product allows to obtain products of high biological value, with higher quality indicators. So, the crumb of bread prepared by the present method was more elastic, with developed thin-walled porosity, compared with the crumb of bread prepared by the known method (prototype) and, which is especially characteristic, the process of staling is significantly slowed down, the shelf life is extended to 3.0 days.

Claims (2)

1. A method of preparing a bakery product, including dough by mixing salt, water, flour and a yeast suspension, cutting, proofing and baking dough pieces, characterized in that when the dough is prepared before mixing with flour at a temperature of 29-32 ° C pumpkin mass obtained from pumpkin seeds by cold extrusion at a temperature of 30-50 ° C, introducing it in the form of a suspension in water, with a ratio of pumpkin mass: water (1: 2) - (1: 4), while the amount of pumpkin mass is 3-7% by weight of flour, and longitudinal the duration of the dough kneading is 4-10 minutes, followed by its fermentation for 120-150 minutes. 2. The method according to claim 1, characterized in that in addition sugar is added to the dough in an amount of 1.0-7.0% by weight of flour.