RU2613521C1 - Method to manufacture baked goods - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to baking industry. Method to make bread from whole-wheat flour includes making sponge, dough kneading, dough storing in a proofing cabinet, dough handling, proofing and baking. To improve bread quality, water is added into sponge and to knead dough with parameters of pH 5.20.2 and pH 60.3, with oxygen up to (255) mg/l. Bread is baked on whole-wheat flour with grind of 0.01-1.2 mm from food grain of class 1-5, previously ground on a state-of-the-art disc grinder.

EFFECT: invention making it possible to produce bread with increased nutrition value, high quality and environmental compatibility.

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Description

The invention relates to the food industry, namely to the bakery.

A method for producing bread from wallpaper flour involves preparing a dough, kneading a dough, holding the dough in the proofing, cutting the dough, re-proofing and baking. To improve the quality of bakery products, water treated in pH 5.2 ± 0.2 and pH 6 ± 0.3, saturated with oxygen up to (25 ± 5) mg / l is supplied to the dough and for kneading dough. This ensures an increase in the quality of the nutritional value of bakery products.

A known method for the production of bakery products, namely, that a composite mixture in an amount of 8-12% by weight of wheat flour of the first grade is mixed with an electroactivated aqueous solution with pH 2.32 and a redox potential of +1183 mV, temperature 40 ± 2 ° C, the resulting mixture was kept for 20 ± 2 min, then served in the mixer, where wheat flour, pressed baking yeast, table salt and water were added, and the dough was kneaded, which, after fermentation, was sent for cutting, proofing, and distilled dough pieces are baked, and a mixture of buckwheat, pea, millet flour, wheat bran and wheat germ flakes is used as a composite mixture in the ratio (5-12) :( 10-7) :( 5-8) :( 8-23) : (72-50) (patent RU 2295860 C1).

A known method for the production of bakery products, involving the preparation of dough for bread of high nutritional value, including: soaking bran, kneading dough from wheat flour, yeast, prepared bran and table salt, characterized in that the soaking of bran is carried out in a two percent solution of sodium chloride, the solution is preliminarily subjected electrochemical treatment to a pH of 3.2-3.6, and the redox potential +1136 - +1128 mV, before mixing the dough, a semi-finished product is prepared from electrochemically doped water with a temperature of 45-48 ° C and bran in an amount of 10-12% by weight of flour, mixed until smooth, kept for 40-45 minutes at a temperature of 45-48 ° C (patent RU 2204256 C1).

A significant drawback of these methods is that anaerobic fermentation is used in the dough and ripening of the dough with the release of alcohol and carbon dioxide in the process of fermentation products, in which the yeast, undergoing heat treatment, becomes thermophilic and continues to live after baking, when the bread is cut, the crumb starts pour on the second day after baking.

The technical task of the invention is to obtain bread with high nutritional value, high quality and ecology.

Wallpaper flour is preliminarily prepared from grains of grades 1-5 on a modern disc grinder ranging in size from 0.01 to 1.2 mm, depending on the variety of baked bread. Yeast dough is made from flour, water, yeast and sugar. The dough mass is prepared from wallpaper wheat flour, water, yeast dough and salt, the dough is put to fermentation in a proofer, followed by cutting, laying in the form of dough pieces and placed in a proofer, followed by baking in the oven. To improve the quality and mass of the dough, it is crushed during fermentation.

An example of the preparation of wheat bread from wallpaper flour according to the recipe: 10 kg of wallpaper flour, 7.0 l of water, 0.3 kg of yeast, 150 g of salt, 0.3 kg of sugar. Take prepared water with pH 5.2, saturated with oxygen up to 25 mg / l, in an amount of 1.4 l (up to 20% of the total volume), add yeast 0.3 kg, flour 100 g (1%) and sugar 0 , 3 kg, stir 3-5 minutes. Install the cooked dough in a heating cabinet at a temperature of 30 ° C for 10-20 minutes. Water with pH parameters of 6.0, saturated with oxygen up to 25 mg / l, is added to wallpaper flour, salt and cooked dough are added. They knead the dough for 7-10 minutes. The dough is sent for maturation in a proofer for 45-60 minutes and subsequent cutting and again placed in a proofer for 45-60 minutes with further baking in an oven at a temperature of 200 -240 degrees.

The proposed method for producing bread from wallpaper flour allows to obtain high environmental, biological, nutritional value, improve the quality of products according to organoleptic and physico-chemical indicators, increase the shelf life and freshness, with the possibility of baking an assortment of bread from wheat, rye and other flour.

The mineral content in comparison with wheat bread is shown in table No. 1. Organoleptic and physico-chemical indicators of the quality of the finished product compared to wheat bread are shown in table No. 2.

As can be seen from table No. 1, there are much more minerals in bread from dairy flour than in wheat bread.

And from table No. 2 - the quality of bread made from wallpaper flour is not inferior to wheat bread in organoleptic characteristics, but surpasses it in physical and chemical parameters.

Claims (1)

A method for the production of bakery products, characterized in that they prepare a dough consisting of flour, yeast, sugar and water, knead the dough with wallpaper flour, yeast dough and water, unfold and cut the dough, proof it and bake, characterized in that the water is preliminarily it is processed for yeast dough up to pH 5.2 ± 0.2 for kneading dough up to pH 6.0 ± 0.3 with oxygen saturation of water up to (25 ± 5) mg / l, using wallpaper flour, previously ground on a disk grinder grinding 0.01-1.2 mm from wheat grains 1-5 class.