RU2453117C1 - Bakery product preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method includes production of bakery dough by mixing of flour, water, water solution of culinary salt and yeast, dough fermentation, handling, proving and baking of dough pieces. During dough preparation one additionally introduces food phospholipids produced by way of hydrating unrefined rape oil with water solution of a reagent consisting of citric acid and sodium citrate, the ratio of citric acid to sodium citrate (in conversion to food substances) is equal to (1:1.5)-(3:1) in a thin film rotating spiral-wise with a rotating frequency of 10-40 s^-1 at a temperature of 60-70°C to produce a phospholipid emulsion and its subsequent drying to produce the target product. Phospholipids are introduced in an amount of 2-5% of the flour weight.

EFFECT: invention allows to produce bakery products with high quality indices and increased storage life.

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Description

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

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 it, proofing and baking dough pieces (Auerman L.Ya. Bakery production technology. - M .: “ Light 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, which allows 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 salt and yeast, fermenting the dough, cutting it, proofing and baking the dough pieces, additionally, food phospholipids obtained by hydrating unrefined rapeseed oil with an aqueous solution of a reagent consisting of citric acid and sodium citrate in the ratio citric acid - sodium citrate in terms of e on dry substance (1: 1) - (3: 1), rotating in a thin film on a spiral at a speed of 10-40 s ^-1 at a temperature of 60-70 ° C to form a phospholipid emulsion and its subsequent drying to obtain the desired product and phospholipids are introduced in an amount of 2-5% by weight of flour.

The technical result is the achievement of high consumer properties of the finished product obtained by the claimed modes.

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

Example 1. 1.5 kg of pressed 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 are dosed in the dough of a kneading machine, and then 2 kg of food phospholipids, obtained by hydrating unrefined rapeseed oil with an aqueous solution of a reagent consisting of citric acid and sodium citrate in the ratio of citric acid, are introduced - sodium citrate, calculated on the dry matter 3: 1, in a thin film rotating in a spiral with a rotation frequency of 10 s ^-1 at a temperature of 60 ° C with the formation of a phospholipid emulsion and its subsequent drying to obtain the target product.

These components are mixed at a temperature of 26 ° 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 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, a yeast suspension, saline and 5 kg of phospholipids obtained by hydrating unrefined rapeseed oil with an aqueous solution of a reagent consisting of citric acid and sodium citrate in the ratio citric acid to sodium citrate in in terms of dry matter 1: 1, in a thin spiral-rolling film with a rotation speed of 40 s ^-1 at a temperature of 70 ° C with the formation of a phospholipid emulsion and its subsequent drying to obtain the target product.

These components are mixed at a temperature of 28 ° C.

The resulting dough is fermented for 60 minutes, then cut, the dough pieces are placed for 30 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.

Table Indicators Known method The inventive method example 1 example 2 Porosity,% 70 78 78 Specific volume cm ^3/100 g 290 360 390 Form stability, N / A 0.40 0.50 0.54 Preservation of freshness, hours 24 72 72

As can be seen from the table, the inventive method of preparing a bakery product allows you to get a product with high quality indicators, while the shelf life of the bakery product is increased from 24 hours (by a known method) to 72 hours by the present method.

Claims (1)

A method of 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, characterized in that when preparing the dough, food phospholipids obtained by hydration are additionally introduced unrefined rapeseed oil with an aqueous solution of a reagent consisting of citric acid and sodium citrate in the ratio citric acid - sodium citrate in terms of uhoe substance (1: 1) - (3: 1), rotating in a thin film with helically speed 10-40 c ^-1 at a temperature of 60-70 ° C to form a phospholipid emulsion and its subsequent drying to obtain the desired product, and phospholipids are introduced in an amount of 2-5% by weight of flour.