RU2844906C1 - Method for production of non-yeasted rye bread with apple paste of frozen pomace of small-fruited apple trees - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a method for production of non-yeasted rye bread. Method for production of non-yeasted rye bread is characterized by kneading dough of medium rye flour, apple paste of frozen small-fruited apple tree refuses with dry substances content equal to 18.3–20.8%, culinary food salt, drinking water, baking soda. Recipe components are stirred in a dough kneading machine during 8 minutes. Method then includes loading kneaded semi-finished product into a beating machine chamber, feeding compressed air under pressure of 0.3–0.4 MPa and beating for 45–60 s at kneading worm rotation of 8.1 s^-1. Then beaten semi-finished product is placed into a mould, baking is carried out at temperature of 180–200 °C for 55–60 minutes. Dough is prepared at following content of recipe components, kg per 100 kg of flour: medium rye flour – 100, apple paste of frozen refuses of small-fruited apple trees – 25-35, culinary food salt – 1.3, baking soda – 0.2, water – as per calculation till the dough moisture content is equal to 48.5%.

EFFECT: invention allows to intensify the dough preparation process, enhance the ready bread quality and nutritive value and reduce the ready products prime cost.

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Description

The invention relates to the food industry, in particular to a method for producing yeast-free rye bread, and can be used in bakery enterprises for the production of yeast-free rye bread of increased nutritional value.

A method is known for preparing yeast-free bread (RU, patent No. 2258372, IPC A21D 8/02, A21D 2/36, 2005) based on sourdough using saccharified brew of the carbohydrate-protein fraction of amaranth containing crushed hop cones.

The disadvantage of this invention is the use of an additive in the form of a carbohydrate-protein fraction of amaranth, which worsens the taste of the bread and the porosity of the crumb.

The closest in technical essence and achieved effect is a method for producing bread, including kneading based on a leavened dough from rye flour or a mixture of rye and wheat flour, water, fermentation agents and table salt and providing for the introduction of milk and apple components with subsequent fermentation of the dough, its cutting, proofing of the dough pieces and baking, characterized in that condensed or dry milk whey is used as the milk and apple components at the dough kneading stage in an amount of 4-6 and 3-4% of the total mass of flour, respectively, and apple-molasses powdered semi-finished product in an amount of 1-5% also of the total mass of flour (RU, patent No. 2156575, IPC A21D 8/02, 2000).

The disadvantages of the known method are the loss of dry matter during fermentation of the dough (2-3%) and, as a consequence, the low yield of finished products; the duration of the dough preparation process, labor intensity, and energy consumption.

The technical objective of the invention is to intensify the dough preparation process, significantly reduce the cost of manufactured products, and expand the range of yeast-free bread made from rye flour by using apple paste from frozen pomace of small-fruited apple trees.

In order to solve the technical problem of the invention, a method for producing yeast-free rye bread is proposed, which includes kneading dough from rye flour, apple paste from frozen pomace of small-fruited apple trees, edible salt, baking soda, drinking water, molding and baking. What is new is that when kneading the dough, apple paste from frozen pomace of small-fruited apple trees is added to the flour mass in an amount of 25-35%, the dough is kneaded in a mixing chamber, the recipe components are mixed in a dough mixing machine for 8 minutes, then the mixed semi-finished product is loaded into the mixing chamber, compressed air is supplied under a pressure of 0.3-0.4 MPa and the dough is whipped at a rotation frequency of the kneading organ of 8.1 s ^-1 for 45 - 60 s, then the whipped semi-finished product is placed in molds and sent for baking, which is carried out at a temperature 180-220°C for 55-60 minutes, the dough is prepared with the following content of recipe components, kg per 100 kg of flour: peeled rye flour - 100, apple paste from frozen pomace of small-fruited apple trees - 25-35, edible salt - 1.3, baking soda - 0.2, water - according to calculation to a dough moisture content of 48.5%.

The technical result of the invention consists in using a paste from small-fruited apple fruits with a dry matter content of 18.3-20.8% for subsequent processing into final bakery products. When adding apple paste from frozen pomace of small-fruited apple fruits to the dough, its components (organic acids, sugars, pectin, minerals, tannins) significantly affect the biochemical, colloidal, microbiological processes of bread making. With apple paste from frozen pomace of small-fruited apple fruits, sugars, a significant amount of malic acid, actively reducing the pH of the environment, minerals and vitamins, which are biologically active substances, are introduced into the dough. These factors have a noticeable effect on the course of the technological process and the quality of rye-wheat crispbreads. Paste from frozen pomace of small-fruited apple fruits intensifies foaming in the dough and, when interacting with baking soda, improves its lifting force due to the release of CO ₂ . With the increase in the dosage of small-fruited apple paste in the dough, the amount of organic acids increases. Under their influence, deeper changes in proteins occur. In the paste from small-fruited apple fruits, malic acid predominates; it makes up 72-82% of the total amount of acids. In the dough with paste from frozen pomace of small-fruited apple fruits, the initial acidity increases and the content of volatile acids increases slightly. The degree of increase in acidity is determined by the dosage of the product and its acidity. A decrease in pH correlates with an increase in acidity. It has also been established that bread containing apple paste from frozen pomace of small-fruited apple fruits is more slowly susceptible to mold and potato disease. It is essential that with mechanical loosening of the dough, there are no fermentation and proofing processes, which reduces the preparation of the dough by 3-5 hours, reduces the cost of dry substances for fermentation. Whipped bakery products are preferable for dietary nutrition of people suffering primarily from gastrointestinal diseases and oncological diseases. Systematic consumption of bread prepared using traditional technology with yeast as a leavening agent negatively affects the immune system.

The method of producing yeast-free rye bread with apple paste from frozen pomace of small-fruited apple trees is explained by the following examples.

Example 1.

Knead dough from rye flour, apple paste from frozen pomace of small-fruited apple trees, taken in the amount of 25 kg (25%) to the weight of flour, edible salt, baking soda, drinking water. Mix the recipe components in a dough mixing machine for 8 minutes, then load the mixed semi-finished product into the chamber of the whipping machine, supply compressed air under a pressure of 0.3 MPa and whip for 45 s at a rotation frequency of the kneading organ of 8.1 s ^-1 . Baking is carried out at a temperature of 180°C for 55-60 minutes, the dough is prepared with the following content of recipe components, kg per 100 kg of flour: peeled rye flour - 100, apple paste from frozen pomace of small-fruited apple trees - 25, edible salt - 1.3, baking soda - 0.2, water - according to the calculation to a dough moisture content of 48.5%. Organoleptic and physicochemical quality indicators of finished products are presented in Table 1.

Example 2 (optimal).

The method is carried out similarly to example 1, but the dosage of apple paste from frozen pomace of small-fruited apple trees is 30 kg (30%) to the weight of flour, churning is at a rotation speed of 8.1 s ^-1 for 55 s under an excess pressure of 0.35 MPa. Baking is carried out at a temperature of 200 ° C for 55-60 min, the dough is prepared with the following content of recipe components, kg per 100 kg of flour: peeled rye flour - 100, apple paste from frozen pomace of small-fruited apple trees - 30, edible table salt - 1.3, baking soda - 0.2, water - according to the calculation to a dough moisture content of 48.5%. Organoleptic and physicochemical quality indicators of finished products are presented in Table 1.

Example 3.

The method is carried out similarly to example 1, but the dosage of the paste from the fruits of small-fruited apple trees is 35 kg (35%) to the weight of flour, churning is at a rotation frequency of 8.1 s ^-1 for 60 s under an excess pressure of 0.4 MPa. Baking is carried out at a temperature of 220 ° C for 55-60 min, the dough is prepared with the following content of the recipe components, kg per 100 kg of flour: peeled rye flour - 100, apple paste from frozen pomace of small-fruited apple trees - 35, edible table salt - 1.3, baking soda - 0.2, water - according to the calculation to a dough moisture content of 48.5%. Organoleptic and physicochemical quality indicators of the finished products are presented in Table 1.

It is evident from Table 1 that the proposed method for producing yeast-free rye bread with apple paste from frozen pomace of small-fruited apple trees from rye peeled flour, including kneading dough using apple paste from frozen pomace of small-fruited apple trees, allows obtaining bakery products with good organoleptic and physicochemical quality indicators.

If the amount of apple paste from frozen pomace of small-fruited apple trees is less than 25% and more than 35%, the quality of rye bread deteriorates.

The proposed method for producing yeast-free rye bread using apple paste from frozen pomace of small-fruited apple trees allows for intensifying the dough preparation process, improving the quality of the finished bread and its nutritional value, and reducing the cost of finished products.

Claims (1)

A method for producing yeast-free rye bread with apple paste from frozen pomace of small-fruited apple trees, characterized by kneading dough from rye flour, apple paste from frozen pomace of small-fruited apple trees with a dry matter content of 18.3-20.8%, edible salt, drinking water, baking soda, mixing the recipe components in a dough mixing machine for 8 minutes, then loading the mixed semi-finished product into the chamber of the kneading machine, supplying compressed air under a pressure of 0.3-0.4 MPa and kneading for 45-60 sec at a rotation frequency of the kneading organ of 8.1 sec ^-1 , then placing the whipped semi-finished product in a mold, baking at a temperature of 180-200 ° C for 55-60 minutes, preparing the dough with the following content of recipe components, kg per 100 kg flour: peeled rye flour - 100, apple paste from frozen pomace of small-fruited apple trees - 25-35, edible salt - 1.3, baking soda - 0.2, water - as calculated to a dough moisture content of 48.5%.