SU991970A1 - Method of producing dough for bakery products - Google Patents

Description

(54) METHOD OF MANUFACTURING TEST FOR BAKERY PRODUCTS

one

FIELD OF THE INVENTION The invention relates to the food industry, namely, bakery production technology.

A known method for the production of dough for the production of butter products, including a large amount of fat, sugar and other substances in the liquid phase, containing the entire amount of water and baking raw materials, yeast and 25% of the whole processed flour, and to speed up biochemical and colloidal processes, the resulting mixture subjected to aging at elevated temperature with the introduction of a universal biological product 1.

However, the known method does not sufficiently intensify the process of fermentation of the dough, which causes an increase in the dosage of compressed yeast by 0.5%, and involves the use of an expensive universal biological product (up to 3.0%).

The closest to the proposed method is the production of dough for bakery products, including the preparation of a liquid semi-finished product from a water mixture by oxidizing it with molecular oxygen, followed by emulsification, kneading the dough by displacing

obtained semi-finished product with flour, water, salt, additives provided by the recipe, as well as yeast suspension, fermentation, dough cutting and baking 2.

However, the known method requires a long dough fermentation process and does not provide the required quality of the finished bakery products.

The purpose of the invention is to reduce the duration of the fermentation of dough and improve the quality of products.

Claims (3)

This goal is achieved by implementing a method for producing a dough for bakery products, which involves preparing a liquid semi-finished product from flour and water by emulsification followed by oxidizing it with molecular oxygen, mixing the dough by displacing the resulting semi-finished product with the remaining flour, water, salt, additives provided by the recipe , as well as yeast mixture, fermentation, dough cutting and baking, monoglyceride diacetate monoglyceride stearate is additionally introduced into the liquid semi-finished product at the emulsification stage with leucic acid, the yeast mixture is pre-saturated with molecular oxygen, and before being introduced into the dough, its salt and additives are mixed with a liquid semi-finished product before oxidation. At the same time, monoglyceride of diacetyl tartaric acid is added in an amount of 0.25-0.3% by weight of the flour in the dough. Saturation of the yeast mixture and the semifinished product with molecular oxygen leads to 14-16 and 19–20 mg / l, respectively. The method is implemented as follows. The semi-finished product is prepared from 25-ZO / o flour (from the total amount of flour in the dough) and all ingredients provided by the recipe, with the exception of pressed yeast, with the addition of monoglyceride stearate (MGS-DV) in an amount of 0.25-0.38 / o humidity 60-66% by intensive mechanical mixing. At the same time, pressed yeast is activated by any known method and, before being introduced into the semi-finished product, it is saturated with molecular oxygen to 14-16 mg / l. The semi-finished product containing all the prescription ingredients is saturated with molecular oxygen to a content of 29-30 mg / l and sent to an intensive dough batch. The dough is kneaded in a laboratory kneader for 15-20 minutes. Fermentation of dough occurs within 80-90 minutes for butter and 60-70 minutes for bakery products to the required acidity at 28-30 ° C. The finished dough comes to the cutting. Example 1. A semi-finished product is prepared from 300 g of flour, 60 g of sugar, 60 g of fat, 15 g of salt, 0.25 g of MGS-DV with intensive mechanical stirring for 5 minutes. At the same time pressed yeast with a lifting force of 70 minutes in an amount of 250 g is activated by a known method in a nutritional mixture prepared from 55 g of brewing, 55 g of water, 5 g of soy flour, 13 g of wheat flour, at 30-32 ° C for 1-2 h, saturate with molecular oxygen up to 16 mg / l. The semifinished product with applied yeast is dragged for 1-2 minutes and saturated with 19 mg / l of molecular oxygen, after which it is sent to an intensive dough knead for 15 minutes. After fermentation for 90 minutes at 29 ° C, the dough is routed. As a control, a dough prepared on an emulsion without yeast activation and on a fermented emulsion was used. Example 2. A semi-finished product was prepared as described in Example 1. At the same time, compressed yeast in an amount of 250 g is activated by a known method in a nutrient mixture consisting of 40 g of kvass wort concentrate, 0.025 g of potassium phosphate and 80 g of water for 60 minutes at 32 ° C. Before entering the emulsion, activated yeast is saturated with molecular oxygen up to 16 mg / l. The introduction of activated yeast into the emulsion, the processing of the semi-finished product and the preparation of dough on it are carried out as in Example 1. Example 3. A semi-finished product is prepared from 300 g of flour 15 g of salt with a moisture content of 68% with intensive mechanical stirring for 5 minutes. At the same time, compressed yeast in an amount of 150 g is activated by a known method while keeping them in a hydrolyzate prepared from 50 g of starch, 8 g of soy flour in 250 g of water with potassium phosphate added in an amount of 0.025 g and calcium peroxide - 0.005 g for 60 minutes and Before being introduced into the semi-finished product, the yeast mixture is saturated with molecular oxygen up to 16 mg / l. The activated and saturated yeast is introduced into the semi-finished product, mixed for 2 minutes and saturated with molecular oxygen. Before entering the prefabricated, the activated yeast is saturated to a concentration of 19 mg / l. The prepared mixture is sent to an intensive dough knead for 15 minutes. The dough is allowed to ferment for 70 minutes at 30 ° C. The fermented dough is sent for cutting. The proposed method is applied at trial laboratory and industrial baking. It was found that the duration of the fermentation of the dough is reduced to 1.5-2 hours by eliminating the stage of fermentation of the emulsion, while improving the quality of the finished products - the specific volume increases by 0.5-0.7 and the porosity - by 2-4% . Claim 1. A method for producing a dough for bakery products, which includes preparing a liquid semi-finished product from flour and water by emulsification with subsequent oxidation with molecular oxygen, kneading the dough by mixing the resulting oxidized liquid semi-finished product with the remaining flour, water, salt, additives provided by the recipe, as well as yeast mixture, fermentation, dough cutting and baking, characterized in that, in order to reduce the duration of the fermentation of dough and improve the quality of products, in liquid At the emulsification stage, the prefabricated product is additionally introduced with diacetyl tartaric acid monoglyceride stearate, the yeast mixture is pre-inflated with molecular oxygen, and before being introduced into the dough, its salt and additives are mixed with the liquid semi-finished product before oxidation. 2. A method according to claim 1, wherein the diacetyltartic acid monoglyceride stearate is added in an amount of 0.25-0.38% by weight of the flour in the dough. 3. The method according to claim 1, characterized in that the saturation with molecular oxygen is yeast gum mixture and liquid semi-finished product ve-1. Reuter I.M. Reference book on grain compliance to 14-16 and 19-20 mg / l. bakery production. -. "Pishcheva Sources of information, 2. USSR author's certificate taken into account in the examination number 662053, cl. A 21 D 8/04, 1975. industry, t. 2, M., p. 147, 1977.