RU2765059C1 - Method for preparing bakery products from a composite mixture - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. The method for preparing bakery products from a composite mixture includes preparation and dosing of components, kneading dough based on wheat flour for general use, rice flour, water, yeast, pectin and salt, dough keeping, dividing, molding or rounding dough pieces, proofing the dough and baking bread. The composite mixture is made at the following ratio of components, %: wheat flour for general use - 80, rice flour -20. To prepare pectin, a swelling semi-finished product is made from wheat flour of general purpose, taken in an amount of ¼ from the prescription, the total prescription amount of rice flour, citrus pectin in an amount of 5% by weight of the composite mixture and the calculated amount of water to a moisture content of 60-65%. Citrus pectin, when kneading a swelling semi-finished product, is introduced in the form of a dry mixture with a part of rice flour in a 1:1 ratio.

EFFECT: invention makes it possible to increase the nutritional value, improve the structural and mechanical characteristics of the produced bakery products and extend their shelf life while reducing labor and time costs.

1 cl, 3 tbl, 2 ex

Description

The invention relates to the food industry and can be used in the production of bakery products.

A known method of making bread from a composite mixture, including sifting the flour components, preparing a chilled yeast semi-finished product (thick "cold" dough), kneading the dough for 10 minutes, resting for 30 minutes, cutting the dough with a proofing stage lasting 45 minutes and baking bread. The composite mixture consists of the following components, %: general purpose wheat flour M 55-23 - 85.0, rice meal - 15.0. At the same time, for the preparation of a chilled yeast semi-finished product, it was proposed to take the entire prescription amount of rice flour, wheat flour of general purpose M 55-23 in the amount of 40% of the prescription, a yeast suspension prepared from 2/3 of the prescription amount of yeast, the estimated amount of water up to a moisture content of 48- 50%; then all components are kneaded in a dough mixer until a homogeneous consistency and fermentation is carried out for 12-15 hours at a temperature of 20...22°C. The authors report that the introduction of rice flour into the composition of the recipe makes it possible to reduce the time of the stages of dough kneading, its resting and proofing of dough pieces [Sokol N.V. The use of rice flour in the technology of bakery and flour confectionery products: monograph / N.V. Sokol, A.A. Boldin, N.S. Sanzharovskaya. - Krasnodar: KubGAU, 2016. - S. 92-97].

The disadvantage of this method is the need to prepare a chilled semi-finished yeast product (thick "cold" dough), which inevitably entails significant time costs, requires the use of the equipment occupied by the process and the area of the production facility. At the same time, the required values of indicators of structural and mechanical characteristics of finished products are not achieved.

A known method for preparing bakery products based on a composite mixture, which involves preparing and dosing components, kneading dough from a composite mixture, water, yeast, pectin and salt, resting dough, dividing, shaping or rounding dough pieces, proofing dough and baking bread. The composite mixture is prepared in the following ratio of components, %: wheat flour of general purpose - 90, rice flour - 10. At the same time, apple pectin, having previously combined it dry in an amount of 0.3% by weight of the composite mixture with all the table salt and subsequent dissolution of the resulting composition in water, contribute when kneading the dough. Apply an accelerated method of making bread [Ayrumyan V.Yu. Technology and formulations of bakery products of increased nutritional value based on the developed composite mixtures / V.Yu. Ayrumyan, N.V. Sokol, E.A. Olkhovatov // News of higher educational institutions. Food technology. - 2020. - No. 4 (376). - S. 38-43].

The known method is closest to the proposed invention, adopted by the authors for the prototype.

The disadvantage of this method is the low amount of rice flour introduced into the composition of the composite mixture, as well as the need for labor and time to combine with pectin salt, which does not have the expected positive effect on the formation of quality indicators of bread dough in such an amount.

A common disadvantage of these methods is that part of the biologically active components of the chemical composition of the rice meal introduced into the composite mixture is spent on feeding the yeast cells. At the same time, it is not possible to increase the proportion of rice meal introduced without the risk of worsening the structural and mechanical characteristics of finished products produced by these methods, since it causes a significant decrease in the amount of gluten, which worsens such characteristics of finished products as dimensional stability and specific volume.

The technical result of the invention is to increase the nutritional value, improve the structural and mechanical characteristics of the produced bakery products and extend their shelf life while reducing labor and time.

от рецептурного, всего рецептурного количества рисовой мучки, цитрусового пектина в количестве 5% к массе композитной смеси и расчетного количества воды до влажности 60-65%, при этом цитрусовый пектин при замесе набухающего полуфабриката вносят в виде сухой смеси с частью рисовой мучки в соотношении 1:1.The technical result is achieved by the fact that in the method for preparing bakery products from a composite mixture, including preparation and dosing of components, kneading dough based on general purpose wheat flour, rice flour, water, yeast, pectin and salt, resting dough, dividing, shaping or rounding dough blanks, proofing dough and baking bread, according to the invention, the composite mixture is in the following ratio of components, %: wheat flour of general purpose - 80, rice meal - 20; for the preparation of pectin, they make up a swelling semi-finished product from wheat flour of general purpose, taken in an amount

from the prescription, the total prescription amount of rice flour, citrus pectin in the amount of 5% by weight of the composite mixture and the calculated amount of water to a moisture content of 60-65%, while citrus pectin, when kneading a swelling semi-finished product, is added as a dry mixture with a part of rice flour in a ratio of 1 :one.

Since rice flour, which is added to the recipe of bakery products, being a component rich in nutrients, simultaneously acts as a factor in the additional nutrition of yeast cells at the stage of preparing bread dough, some of its chemical composition is spent on this function, which reduces the content of biologically active components in the composition of finished products. . To avoid this, it is proposed to increase the amount of rice flour in the composition of the composite mixture up to 20%, which allows compensating for biochemical losses of nutrients, ensuring the production of finished products with increased nutritional value. Thanks to the introduction of rice flour and intensive mechanical processing, the fermentation time of the dough at the stages of resting and proofing is reduced.

The activation of pectin introduced into the prepared bread dough is proposed to be carried out as part of a swelling semi-finished product, since in this form it is integrated into the structure of the hydrated gluten of wheat flour already at the preparation stage, which reduces labor and time costs. The proposed amount of 5% by weight of the composite mixture added to the composition of the citrus pectin formulation is an experimentally established dosage that forms the optimal structural and mechanical parameters of the produced bakery products. The amount of water for preparing a swelling semi-finished product to a moisture content of 60-65% is proposed based on the high water-holding capacity of pectin and ensures the optimal consistency of the semi-finished product at the stage of its kneading and during further work with it. When kneading a swelling semi-finished product, pectin is added pre-combined with a part of rice flour in a ratio of 1: 1 to reduce the duration of this stage, since pulverized pectin particles during the preliminary preparation of the dry mixture are evenly distributed over the surface of larger particles of rice flour, which subsequently greatly facilitates and speeds up the process. hydration and integration of pectin. Other parameters of the preparation modes of the swelling semi-finished product were adopted by us based on the recommendations given in open sources and are well-known signs [Romanov A.S. Modern technologies for preparing dough at bakery enterprises: textbook. allowance / A.S. Romanov [i dr.]. - Kemerovo: KemGU, 2015. - 270 p.]. With such preparation, pectin assimilates as much as possible in the composition of the finished intermediate, forming stable complexes with wheat flour gluten with the participation of minerals and sugars of the chemical composition of rice flour.

The choice of citrus pectin for introduction into the swelling semi-finished product is explained by its ability to form stable gels at low pH values and a high amount of solids. It retains its shape well, having sufficient density, but at the same time, in comparison with apple pectin gel, it is less brittle and more viscous, and the high temperatures that accompany the baking process of bakery products ensure its stability [Donchenko L.V. Pectin: basic properties, production and application: monograph / L.V. Donchenko, G.G. Firsov - M.: DeLi print, 2007. - 276 p.]. These properties of citrus pectin fully compensate for the effect on the structural and mechanical properties of the dough, which is made by the rice meal introduced according to the claimed recipe, the significant content of lipids in which does not allow the formation of an elastic gluten skeleton, which leads to a loss of dough plasticity and a decrease in flour strength, with In this case, the ratio of elasticity to extensibility, which characterizes the balance between the indicators of the physical properties of the dough, increases significantly [Boldina A.A. Influence of rice flour on baking properties of wheat flour / A.A. Boldina, N.V. Sokol, N.S. Sanzharovskaya // Technique and technology of food production. - 2016. - No. 1 (40). - S. 5-10]. The use of citrus pectin as an improver of the properties of the flour component makes it possible to increase the amount of rice flour added to the composition of the composite mixture, which determines the increase in the biological value of the produced bakery products without compromising their structural, mechanical and organoleptic properties. In addition, pectin has the well-known properties to suppress pathogenic microflora, which invariably accompanies the technology of baking, as well as pronounced moisture-binding properties, which determines the ability of bakery products to maintain freshness for a long time and increases the shelf life of industry products produced with its use. At the same time, citrus pectin acts not only as a technological additive, but also as a functional physiological component, representing a group of dietary fibers, which, along with an increased content of rice flour, also increases the nutritional value of bakery products. The method is implemented as follows.

For the composite mixture, the components are taken in the ratio, %: wheat flour of general purpose - 80, rice flour - 20. Prescription components are prepared: flour components are sifted on a flour sifter, a suspension is prepared from pressed baker's yeast, table salt is dissolved in water and filtered, citrus pectin is added in the form of a dry mixture with a part of rice flour in a ratio of 1:1 when kneading a swelling semi-finished product. The swelling semi-finished product is prepared from wheat flour of general purpose, taken in the amount of 1/4 of the prescription, the total prescription amount of rice flour, citrus pectin in the amount of 5% by weight of the composite mixture and the estimated amount of water to a moisture content of 60-65%. The kneading is carried out for 3-5 minutes. Upon completion of the kneading, the swelling semi-finished product is kept for 2-2.5 hours at 24...28°C. On the basis of the finished swelling semi-finished product from the remaining amount of wheat flour of general purpose, a suspension of pressed baker's yeast, a solution of common food salt and a calculated amount of water to a moisture content of 45%, the dough is kneaded for 7-10 minutes at an initial temperature of 30 ° C, it is rested in for 30-35 minutes and up to an acidity of 3.5-4.0 degrees, molding or rounding of fermented dough blanks, proofing for 30-35 minutes at a temperature of 38 ... 40 ° C and relative humidity in a proofer 82.0-85 .0%. Baking of bakery products is carried out at a temperature of 210-220°C for 25-30 minutes.

Specific examples of the proposed method.

от рецептурного, всего рецептурного количества рисовой мучки, цитрусового пектина в количестве 5% к массе композитной смеси и расчетного количества воды до влажности 60%. Замес проводят в течение 5 мин. По завершении замеса набухающий полуфабрикат выдерживают 2 ч при 28°С. На основе готового набухающего полуфабриката из оставшегося количества муки пшеничной общего назначения, суспензии из прессованных хлебопекарных дрожжей, раствора соли поваренной пищевой и расчетного количества воды до влажности 45% производят замес теста в течение 7 мин при начальной температуре 30°С, его отлежку в течение 30 мин и до кислотности 3,5 град, формование, расстойку в течение 30 мин при температуре 40°С и относительной влажностью воздуха в расстойном шкафу 82,0-85,0%. Выпечку хлебобулочных изделий осуществляют при температуре 210°С в течение 30 мин.Example 1. Panned bread is being prepared. The composite mixture is made up of components taken in the ratio, %: general-purpose wheat flour - 80, rice flour - 20. Prescription components are prepared: flour components are sifted on a flour sifter, a suspension is prepared from pressed baker's yeast, edible salt is dissolved in water and filtered , citrus pectin is applied in the form of a dry mixture with a part of rice flour in a ratio of 1:1 when kneading a swelling semi-finished product. A swellable semi-finished product is prepared from general-purpose wheat flour, taken in an amount

from the prescription, the total prescription amount of rice flour, citrus pectin in the amount of 5% by weight of the composite mixture and the calculated amount of water to a moisture content of 60%. The kneading is carried out for 5 minutes. Upon completion of the kneading, the swelling semi-finished product is held for 2 hours at 28°C. On the basis of the finished swelling semi-finished product from the remaining amount of wheat flour of general purpose, a suspension of pressed baker's yeast, a solution of common food salt and a calculated amount of water to a moisture content of 45%, the dough is kneaded for 7 minutes at an initial temperature of 30 ° C, it is rested for 30 min and to an acidity of 3.5 degrees, molding, proofing for 30 minutes at a temperature of 40 ° C and relative humidity in a proofer of 82.0-85.0%. Baking of bakery products is carried out at a temperature of 210°C for 30 minutes.

от рецептурного, всего рецептурного количества рисовой мучки, цитрусового пектина в количестве 5% к массе композитной смеси и расчетного количества воды до влажности 65%. Замес проводят в течение 3 мин. По завершении замеса набухающий полуфабрикат выдерживают 2,5 ч при 24°С. На основе готового набухающего полуфабриката из оставшегося количества муки пшеничной общего назначения, суспензии из прессованных хлебопекарных дрожжей, раствора соли поваренной пищевой и расчетного количества воды до влажности 45% производят замес теста в течение 10 мин при начальной температуре 30°С, его отлежку в течение 35 мин и до кислотности 4,0 град, округление заготовок выброженного теста, расстойку в течение 35 мин при температуре 38°С и относительной влажностью воздуха в расстойном шкафу 82,0-85,0%. Выпечку хлебобулочных изделий осуществляют при температуре 220°С в течение 25 мин.Example 2. Hearth bread is being prepared. The composite mixture is made up of components taken in the ratio, %: general-purpose wheat flour - 80, rice flour - 20. Prescription components are prepared: flour components are sifted on a flour sifter, a suspension is prepared from pressed baker's yeast, edible salt is dissolved in water and filtered , citrus pectin is applied in the form of a dry mixture with a part of rice flour in a ratio of 1:1 when kneading a swelling semi-finished product. A swellable semi-finished product is prepared from general-purpose wheat flour, taken in an amount

from the prescription, the total prescription amount of rice flour, citrus pectin in the amount of 5% by weight of the composite mixture and the calculated amount of water to a moisture content of 65%. The kneading is carried out for 3 minutes. Upon completion of the kneading, the swelling semi-finished product is held for 2.5 hours at 24°C. On the basis of the finished swelling semi-finished product from the remaining amount of wheat flour of general purpose, a suspension of pressed baker's yeast, a solution of table salt and a calculated amount of water to a moisture content of 45%, the dough is kneaded for 10 minutes at an initial temperature of 30 ° C, it is rested for 35 min and to an acidity of 4.0 degrees, rounding the fermented dough blanks, proofing for 35 minutes at a temperature of 38 ° C and relative humidity in a proofer of 82.0-85.0%. Baking of bakery products is carried out at a temperature of 220°C for 25 minutes.

To confirm the industrial applicability of the proposed technical solutions, experimental baking of bakery products was carried out. The products produced by the claimed method were compared with control samples, one of which was a sample made according to a unified bread recipe from general purpose wheat flour [Collection of technological instructions for the production of bread and bakery products - M .: Price list, 1989. - 494 p. ], the other - according to the prototype method. Baked samples of pan and hearth bread were analyzed by organoleptic (table 1), structural-mechanical (table 2) and individual indicators of consumer value (table 3).

This invention can be widely used in bakery technology, which indicates its industrial applicability.

The technical result is achieved only when the described process parameters are combined and the specified ratio of components is observed, which ensures an increase in nutritional value, an improvement in the structural and mechanical characteristics of the produced bakery products and an extension of their shelf life while reducing labor and time costs.

The positive effect in the implementation of the developed method is that it allows the production of long-term storage bakery products while improving the consumer characteristics of the finished product by changing the composition of the composite mixture and the preparatory stages of the production process.

Claims (1)

A method for preparing bakery products from a composite mixture, including preparing and dosing components, kneading dough based on general purpose wheat flour, rice flour, water, yeast, pectin and salt, resting dough, dividing, shaping or rounding dough pieces, proofing dough and baking bread , characterized in that the composite mixture is made up in the following ratio of components, %: wheat flour of general purpose - 80, rice flour -20; for the preparation of pectin, they make up a swelling semi-finished product from wheat flour of general purpose, taken in an amount

from the prescription, the total prescription amount of rice flour, citrus pectin in the amount of 5% by weight of the composite mixture and the calculated amount of water to a moisture content of 60-65%, while citrus pectin, when kneading a swelling semi-finished product, is added as a dry mixture with a part of rice flour in a ratio of 1 :one.