RU2849768C1 - Method for preparing a soft moulded bakery product from triticale flour - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the baking industry, and can be used in the technology of bread and pastry products using Nemchinovsky 56 triticale flour. The method of preparing a sweet moulded bakery product is characterised in that the dough is prepared using a no-knead method, mixing all the ingredients: nemchinovsky 56 triticale flour - 100 kg, drinking water - 50.0 l, white sugar - 10.0 kg, margarine - 8.0 kg, compressed yeast - 2.0 kg, edible salt - 1.5 kg, vegetable oil - 0.45 l. Next, knead the dough until smooth for 8-10 minutes. Then, ferment the dough at a temperature of 28±1°C for 30-60 minutes. At the end of the fermentation process, divide the dough into pieces, which are left to rise for 25-35 minutes. The dough pieces are then baked at a temperature of 180-200°C for 15-20 minutes with a single steam injection when the pieces are placed in the oven.

EFFECT: reduction in the time required for the technological process of obtaining a bakery product, expansion of the product range, increase in food and nutritional value, improvement of organoleptic indicators, as well as an increase in the shelf life of the finished product.

1 cl, 5 tbl, 1 ex

Description

The proposed invention relates to the field of food industry, in particular to the bakery industry, and can be used in the technology of bread and baked goods using triticale flour of the Nemchinovsky 56 variety.

The purpose of this invention is to provide a method for producing a rich, molded bakery product from Nemchinovsky 56 triticale flour with improved physicochemical and structural-mechanical quality properties of the finished product, thereby increasing its biological value, extending its shelf life, and optimizing the manufacturing process. A comparative analysis of the physicochemical quality properties of premium wheat flour and Nemchinovsky 56 triticale flour is presented in Table 1.

Triticale flour is a source of dietary fiber, contains essential amino acids, and a large amount of saturated and polyunsaturated fats. The vitamin and mineral composition of triticale flour includes beta-carotene, vitamins B, E, P, and PP, as well as minerals. Table 2 shows the chemical composition and nutritional value of triticale flour of the Nemchinovsky 56 variety.

Also, triticale flour contains 1-1.5% more crude protein than premium wheat flour.

Triticale flour is in high demand in the baking industry. Baked goods made with this flour retain freshness longer and do not go stale, thanks to the unique properties of gluten and proteins. Baked goods and baked goods made with triticale flour have improved structural and mechanical properties compared to similar products made with wheat flour.

In the production of rich shaped bakery products from triticale flour, traditional technologies are used, which involve the preparation of straight dough with the addition of all ingredients in accordance with the recipe.

A method for preparing a method for producing rich bakery products is known, disclosed in document RU 2789877 C1, published on 14.02.2023, IPC A21D 8/02, IPC A21D 2/36.

The method for producing rich bakery products involves preparing and fermenting a pre-dough starter from a portion of wheat flour, pressed baker's yeast, and water, preparing the dough, dividing it, placing the dough pieces into cassettes, proofing, and baking. During the pre-dough starter preparation, 9% fresh uncooked soybean pre-dough, obtained no later than 24 hours before baking, is added to the wheat flour instead of the pre-dough starter. The dough is prepared by mixing the remaining wheat flour, the prepared pre-dough starter, table salt, granulated sugar, butter, eggs, and water. The pre-dough starter and dough are then vigorously kneaded for 30-60 seconds at a kneading speed of 600 rpm.

The disadvantage of this method is the length of the technological process and the use of additional raw materials to increase the biological value.

A method for producing a functional food product—a bakery product—is known, disclosed in document RU 2742102 C1, published on 02.02.2021, IPC A21D 2/36.

The method involves preparing dough by mixing premium wheat flour, water, salt, yeast, sugar, a fat component, an emulsifier, and fruit powder, fermenting the dough, dividing it into dough pieces, proofing, and baking the dough pieces. Refined deodorized high-oleic sunflower oil is used as the fat component in an amount of 8-10% of the flour weight. Liquid soy lecithin is used as the emulsifier in an amount of 2-3% of the flour weight. The fruit powder is obtained from apple pomace by processing them in an ultra-high-frequency electromagnetic field with a frequency of 2450 MHz at a heating rate of 0.4-0.5°C/s to a temperature of 40-50°C, followed by drying, cooling, and grinding; the amount of powder is 8-12% of the flour weight.

The disadvantages of this method are the inconsistency of the technological process for the production of rich bakery products.

A method for producing rich bakery products is known, disclosed in document RU 2 366 185 C2, published on 10.09.2009, IPC A21D 8/02, A21D 2/36.

The production method for sweet bakery products involves kneading dough from premium wheat flour, water, salt, yeast, granulated sugar, margarine, and chicken eggs, with the addition of rowan berry powder at a rate of 3-7% of the total flour weight. The powder is produced from rowan berry pomace, dried in vacuum dryers at 55-65°C to a moisture content of 5-10%. The kneaded dough is fermented, formed into dough pieces, which are then proofed and baked.

The disadvantages of bakery products produced using this method include low digestibility, low content of vitamins, minerals and dietary fiber, a lengthy technological process, and the use of additional raw materials.

In the process of analyzing the array of patent and scientific-technical literature, the authors did not identify sources of information that would disclose a method for preparing rich bakery products using triticale flour of the Nemchinovsky 56 variety.

Triticale flour has high baking properties and can be used as the main ingredient for the production of bread and baked goods.

In this regard, the objective of the present invention is to develop an optimal recipe for the preparation of a rich shaped bakery product from triticale flour of the Nemchinovsky 56 variety with improved physicochemical and structural-mechanical quality indicators of the finished product to increase the biological value, extend the shelf life of rich bakery products and optimize the technological process

Introducing triticale flour-based bakery products into the diets of various population groups will help maintain health and strengthen consumers' immune systems due to their complete and balanced composition.

The technical result consists in expanding the product range, increasing the food and nutritional value, improving organoleptic properties, increasing the shelf life of finished products, and reducing the time of technological processes.

The use of triticale flour in the preparation of baked goods improves the physicochemical and structural-mechanical quality indicators of the finished product, increases its biological value, extends the shelf life of baked goods, and optimizes the technological process.

The dough for the rich shaped bakery product is prepared using the straight-dough method by mixing all the ingredients of triticale flour of the Nemchinovsky 56 variety, water, white sugar, margarine, pressed yeast, edible salt, vegetable oil, kneaded until smooth for 8-10 minutes, then the resulting dough is fermented at a temperature of 28±1°C for 30-60 minutes, after the fermentation process is complete, it is divided into dough pieces of a given weight, which are proofed for 25-35 minutes and baked at a temperature of 180-200°C for 15-20 minutes with a single supply of steam when placing the pieces in the oven.

The method is carried out as follows.

The dough for the rich shaped bakery product is prepared using the straight dough method by mixing all the ingredients in accordance with the recipe presented in Table 3.

100.0 kg of triticale flour of the Nemchinovsky 56 variety, 50.0 l of water, 10.0 kg of sugar, 8.0 kg of margarine, 2.0 kg of pressed yeast, 1.5 kg of edible salt, 0.45 l of vegetable oil were mixed until smooth for 8-10 minutes. Then the resulting dough is fermented at a temperature of 28±1°C for 30-60 minutes. After the fermentation process is complete, it is divided into dough pieces of a given weight, which are proofed for 25-35 minutes and baked at a temperature of 180-200°C for 15-20 minutes with a single supply of steam when placing the pieces in the oven.

Example: Dough for a rich, shaped baked product is prepared using the straight-dough method, by mixing all ingredients according to the recipe presented in Table 3.

100.0 kg of triticale flour of the Nemchinovsky 56 variety, 50.0 l of water, 10.0 kg of sugar, 8.0 kg of margarine, 2.0 kg of pressed yeast, 1.5 kg of edible salt, 0.45 l of vegetable oil were mixed until smooth for 8-10 minutes. Then the resulting dough is fermented at a temperature of 28±1°C for 30-60 minutes. After the fermentation process is complete, it is divided into dough pieces of a given weight, which are proofed for 25-35 minutes and baked at a temperature of 180-200°C for 15-20 minutes with a single supply of steam when placing the pieces in the oven.

The recipe for a rich shaped bakery product made from premium wheat flour was used as a control sample.

Comparative characteristics of the physicochemical quality indicators of the rich molded bakery product made from triticale flour of the Nemchinovsky 56 variety and the control sample are presented in Table 4.

The data presented in Table 4 show that this method of preparing the rich, molded bakery product increased moisture content by 18.5%, which positively impacts the porosity quality of the finished product. The acidity value, however, increased only slightly, by 5.2%.

The use of the proposed method allows increasing the shelf life of the finished product to 120 hours in relation to the control sample, which has a shelf life of 72 hours.

The proposed method for preparing a rich shaped bakery product using triticale flour of the Nemchinovsky 56 variety allows for a reduction in the time spent on dough fermentation and proofing of dough pieces from 40-60 minutes to 25-35 minutes, which ultimately leads to a reduction in the technological process time and energy consumption.

The use of the proposed method for preparing a rich molded bakery product from triticale flour of the Nemchinovsky 56 variety allows for an increase in the biological value, an extension of the shelf life of the finished product, and an optimization of the preparation process of the finished product.

Triticale flour of the Nemchinovsky 56 variety is used for the preparation of rich molded bakery products using the straight-dough method, as a result of which the organoleptic, physicochemical and structural-mechanical quality indicators of the finished product are improved, which is reflected in Tables 4 and 5.

Thus, the claimed invention meets the criterion of industrial applicability.

The quality of winter triticale flour was assessed in the Grain Technology and Biochemistry Laboratory at the Nemchinovka Federal Research Center. The quality indicators for Nemchinovsky 56 triticale flour for baking rich tinned bread are presented in Table 1.

The data on the chemical composition and analysis of the nutritional value of triticale flour, presented in the scientific works of scientists Aniskin V.I., Erkinbaeva R.K., Naleev A.O. and Kondratenko E.P., Konstantinova O.B., Soboleva O.M., Izhmulkina E.A., Verbitskaya N.V., were analyzed and presented in Table 2.

Claims (1)

A method for preparing a rich shaped bakery product, characterized by the fact that the dough is prepared using a straight-dough method, while mixing all the ingredients: triticale flour of the Nemchinovsky 56 variety - 100 kg, drinking water - 50.0 l, white sugar - 10.0 kg, margarine - 8.0 kg, pressed yeast - 2.0 kg, edible salt - 1.5 kg, vegetable oil - 0.45 l, kneading the dough until smooth for 8-10 minutes, then the resulting dough is fermented at a temperature of 28±1 ° C for 30-60 minutes, after the fermentation process is complete, it is divided into dough pieces, which are proofed for 25-35 minutes and baked at a temperature of 180-200 ° C for 15-20 minutes with a single supply of steam when placing the pieces in the oven.