RU2732030C2 - Composition for production of whey containing rusk products and sushki - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: composition for production of whey containing rusk products and sushki contains wheat flour, wheat gluten (gluten), water, cheese milk whey with dry substances content of not less than 5 %, pressed bakery yeast, food culinary salt, sand sugar, mustard oil, ascorbic acid at the following ratio of initial components: wheat flour—100 kg, wheat gluten (gluten)—1.2 kg, water—5.0 l, cheese milk whey 30 l, pressed bakery yeast 5 kg, food culinary salt 1.5 kg, sand sugar 9 kg, mustard oil 9 kg, ascorbic acid 0.02 kg.

EFFECT: invention allows to reduce total time of dough preparation, eliminate burning of finished product to surface whereat it is placed during baking, increase storage life of finished products.

1 cl

Description

The technical field to which the invention relates

The claimed invention relates to the food industry, namely to bakery production, in particular, to the production of rusks and bakery products.

State of the art

Currently, the dough for the manufacture of rusks bakery products, in particular rich crackers, dryers, bagels, is kneaded on the basis of water. This leads in many respects to the irrational consumption of flour, dictates the need to include the process of rubbing in the dough preparation cycle.

From the existing state of the art, there is a known "METHOD FOR PREPARING GOOD DRINKS" (Patent RU 2315480, filed 20.06.2006, publ. 27.01.2008). The method for preparing baked rusks includes kneading dough from bakery wheat flour of the highest grade, a suspension of pressed baker's yeast, a solution of table salt, a solution of granulated sugar and a fat product. Then fermentation, kneading, proofing, baking of rusks are carried out, their further vying and drying of rusks. Moreover, after 60 ± 5 minutes from the beginning of fermentation, at the stage of kneading the dough, sesame seeds are introduced into it in an amount of 20 ± 2% to the mass of flour in the dough. Sesame seeds are preliminarily subjected to heat treatment at a temperature of 65-70 ° C for 6-7 minutes. The dosage of the fatty product is reduced to take into account the fat content of the sesame seed. After adding sesame seeds to the dough, it is again fermented until the desired acidity is accumulated. This provides an improvement in the organoleptic characteristics of products, an increase in the stability of the aroma in the product during storage, an improvement in the vitamin and mineral composition of finished products, the biological value of crackers increases, the range of low-moisture bakery products with functional properties is expanded.

The disadvantage of this technical solution is the use of water in the dough kneading process, which dictates the need to preserve the dough rubbing stage during the dough kneading process, which increases the dough preparation time, therefore, increases the total preparation time for the finished product.

Also known is the "METHOD FOR PREPARING BAKERY PRODUCTS" (Patent RU 2601798, filed 09.06.2015, publ. 10.11.2016). This invention relates to the food industry, in particular to the production of bakery products of increased nutritional and biological value, intended for functional nutrition. A method for preparing a bakery product is proposed, including obtaining a dough by mixing table salt, water with flour, before mixing with flour at a temperature of 29-32 ° C, introducing a herbal additive, cutting, proofing and baking dough pieces, while the dough is kneaded in a liquid dispersed phase prepared by mixing the sugar solution, whey, water, yeast and stirring for 2 minutes with the further addition of wheat flour in the amount of 20-30% of the total flour consumed for the preparation of the dough, followed by stirring for another 2 minutes, dispersing by recirculation through the pump for 5-8 minutes until a homogeneous suspension is obtained, followed by fermentation of the liquid dispersed phase for 20-40 minutes, while the food pumpkin cake obtained from pumpkin seeds processed at a temperature of 50-80 ° C is used as a plant additive on a twin-screw press extruder, in an amount of 1.0-5.0% by weight n brown flour in the dough, followed by fermentation of the dough for 25-30 minutes. The invention provides an increase in nutritional value, specific volume, dimensional stability, porosity, as well as an improvement in the taste and aromatic properties of a bakery product, an intensification of colloidal, biochemical and microbiological processes occurring in the dough due to the use of a liquid dispersed phase, a reduction in the duration of the dough preparation process, and a reduction in flour costs during fermentation, as well as imparting functional properties to the resulting product.

The disadvantage of this solution is also the use of water in the dough, which increases the total cooking time, causes the finished product to burn on the surface on which the baked products are located, and also significantly reduces the storage time of products in a form suitable for consumption.

Technical problems, the solution of which is ensured by using the claimed invention, is the long preparation time of the dough, the burning of the finished product to the surface on which the products are located during baking, and also the insufficient storage time of the finished products in the form in which they are suitable for consumption.

Disclosure of the essence of the invention

The claimed invention is carried out in order to solve the above problem, and, therefore, the technical problem of the present invention is to reduce the total preparation time of the dough, to eliminate the burning of the finished product to the surface on which it is located during baking, as well as to increase the storage time of finished products in the form in which they are suitable for consumption.

The technical result of the claimed invention is to reduce the total preparation time for the dough, eliminate sticking of the finished product to the surface on which it is located during baking, as well as increase the storage time of finished products in the form in which they are suitable for use.

The technical result is achieved by the fact that when kneading the dough used for making rusks bakery products, instead of most of the water usually used for kneading the dough, natural cheese whey is used with a solids content of at least 5%.

The composition applied for registration includes the following components: wheat flour, dense wheat (gluten), water, cheese whey, pressed baker's yeast, table salt, granulated sugar, mustard oil, ascorbic acid.

In the claimed composition, natural cheese whey with a solids content of at least 5% is used, inter alia, for the purpose of intensifying the technological process, saving raw materials and increasing the nutritional value of manufactured rusks of bakery products.

The kneading of the dough within the framework of the claimed composition is carried out in a safe way on kneading machines, for example, "Sveba Dahlen". During the production of one batch of rusks of bakery products, all the components of the composition indicated above are loaded into the kneading machine, for example, in the following proportions:

wheat flour 100 Kg wheat gluten (gluten) 1.2KG water 5.0 l in dough cheese whey 30 l pressed bakery yeast 5 Kg table salt 1.5KG granulated sugar 9 kg mustard oil 9 kg vitamin C 0.02 kg.

In the composition for the production of rusks bakery products, which does not use milk whey, instead of 30 liters of whey, an additional 25 liters of water is used. Also, this composition uses 10, not 9 kg. granulated sugar, therefore, the use of whey, allows you to reduce the sugar content in the finished product.

Dough cutting involves dividing and pressing a dough piece of a certain weight, joining the dough pieces into a continuous dough strip using a rotating forming head and lamination. The dough tape passes alternately through the rotating rollers of two conveyors, stretching and acquiring a certain thickness. Then by turning device at an angle of 45 ° it is fed to the conveyor, which consists of several sections. In front of the forming machine, for example, "O-Matik", the dough tape is again turned by the rotary device at an angle of 45 ° and passes through the rotating rollers, reaching the desired thickness.

The dough strip is cut into strips with special rotating discs, then the strips pass along the guides and are cut off. Products enter the scalding chamber for 1 minute. In the case of making dryers, dough strips are additionally folded into a loop with a special device. Scalding the dough pieces, that is, steam treatment, is carried out in order to increase the pieces in volume and form a glossy crust.

Sheets (trays) for dough pieces are fed and laid out automatically. Sheets with dough pieces are fed by a conveyor into a storage container, where they are mechanically placed on a trolley.

Baking of products is carried out without proofing and steam humidification in ovens, for example, by Sweba Dahlen, at a temperature of 210-230 ° C for 15-18 minutes. Cooling of baked products is then carried out in a workshop for 20-30 minutes. Subsequently, the chilled products are fed through a conveyor to the receiving hopper of the packaging machine using a loading device. Packing of products can be carried out, inter alia, on a specialized vertical packing machine.

The natural cheese whey used in the claimed composition is supplied and stored at the production facility in a chilled form, which makes it possible to abandon the use of ice when kneading the dough to obtain its optimal temperature. The use of whey allows you to intensify the process of kneading the dough - it excludes the process of rubbing the dough. Dough rubbing consists in its mechanical processing (rolling), which makes the dough more plastic and homogeneous, improves the swelling of gluten, contributes to the uniform distribution of additional raw materials in the dough mass, facilitates the formation of blanks. In the case when whey is used when kneading the dough, this is achieved as a result of kneading on two-speed kneading machines, for example, by the company "Sveba Dahlen" (first speed - about 3 minutes - mixing, second speed - intensive kneading - about 7 minutes) due to the ability whey proteins bind (absorb) water and dissolve in it. Whey proteins facilitate the mechanical processing of the dough.

In the production of products, natural milk whey helps to increase the nutritional value of products with accelerated methods of doughing and saving flour, and provides an increase in product yield.

In case of partial replacement, including sugar and fat with milk whey, the content of the specified raw materials in finished products complies with the standards provided for by the current regulatory and technical documents. Such a replacement seems to be economically feasible and does not have a negative effect on the physicochemical and organoleptic characteristics of the product.

Natural milk cheese whey also contains organic components that act as natural antimicrobial agents. In particular, lactic acid, which helps to extend the shelf life of products by slowing down the development of molds.

Thus, milk cheese whey in the claimed composition has a high nutritional value; gives the surface of finished products a golden brown color; improves the taste and aroma of the product due to the Maillard reaction (caramelization); gives the product a milky taste and aroma, and lactose also allows you to better preserve and emphasize this taste; increases the water absorption capacity of the dough; provide the possibility of extending the shelf life; increases the volume of the baked product.

The quality of finished rusk bakery products is assessed by organoleptic indicators - shape, surface condition, internal state, fragility and physical and chemical indicators - moisture, acidity, number of pieces in 1 kg, as well as swelling, that is, the ability of products to absorb water.

In the production process, it is most difficult to provide the necessary fragility and swelling of products. These indicators are interrelated; the better the fragility, the higher the swelling capacity, since fragile products contain many microcracks and absorb moisture well.

Replacing the use of the calculated amount of water in the claimed composition with natural cheese whey allows to improve the structure and nutritional value of the product.

Also, as noted, the use of milk cheese whey in the claimed composition makes it possible to exclude the burning of finished products to the surface on which baking takes place. As a rule, a baking sheet made of metal acts as such a surface. After the product has burnt, the baking sheet must be cleaned of the remnants of burnt food, which usually takes about 60 minutes, since the baking sheet must be soaked before cleaning so as not to damage it during cleaning. In this regard, the use of whey in the claimed composition also makes it possible not to stop the production process while cleaning the baking sheets, which makes it possible to produce more products during, for example, one work shift.

Claims (2)

Composition for the production of whey-containing rusks and dryers, containing wheat flour, wheat gluten (gluten), water, cheese whey with a dry matter content of at least 5%, pressed baker's yeast, table salt, granulated sugar, mustard oil, ascorbic acid with the following ratio of the starting components: wheat flour 100 Kg wheat gluten (gluten) 1.2KG water 5.0 l cheese whey 30 l pressed bakery yeast 5 Kg table salt 1.5KG granulated sugar 9 kg mustard oil 9 kg vitamin C 0.02 kg.