Pan bread "donskoy"

FIELD: food-processing industry, in particular, baking industry.

SUBSTANCE: pan bread is baked from dough prepared with the use of baker's rye flour and first-grade baker's wheat flour, compressed baker's yeast, edible salt, sweet water and liquid starter with scalder. Scalder is prepared with the use of lactobacillus combined with pure yeast culture, nutritive mixture with converted rye scalder containing baker's rye flour and converting liquid such as sweet water and water steam condensate used for steaming of rye flour in the process of conversion. Apart from scalder, nutritive mixture contains baker's rye flour and sweet water, with rye flour weight to liquid scalder and nutritive mixture weight rate making 1.51-1.89 at flour moisture content of from 12.0% to 15.0%, preferably 14.5%, and with weight ratio of baker's rye flour in scalder and in nutritive mixture with scalder making 1:(2.8-3.2).

EFFECT: improved quality, taste and aroma of bread, stable yield, high porosity and elasticity of crumb owing to optimal ratio of amounts of flour and liquid used for preparing of scalder and nutritive mixture with scalder.

11 cl, 2 ex

 

The invention relates to food industry, in particular for baking, its branches, and can be used to extend the range of rye-wheat bread with improved physico-chemical and organoleptic parameters.

Famous bread Darnytskyi tin, including the basic components of the prescription: rye flour bakery peeled and flour baking first grade, pressed Baker's yeast, salt cookbook : food, drinking water.

The dough is prepared to leaven the dense liquid without welding, liquid brew or concentrated dairy starter cultures (CMCS).

For the dough using yeast liquid brew in the amount of 35.5 kg containing 5 kg of flour, rye flour.

The brew is made from rye flour and water in a ratio of 1:2,5. Welding is used for making yeast in the amount of 9 kg

In the preparation of the test liquid leaven of brew per 100 kg of flour in the dough used 71 kg starter with a content of 15 kg of rye flour, and contains 45 kg of flour, rye flour, 40 kg of flour of first grade, 0.5 kg of sodium salt food.

After preparation of the test it is fermented and cut into dough pieces. Test blanks for tin bread is placed in a form. Duration proofing for products weighing 0.9 kg SOS is to place 45-60 minutes

Cakes produced in humidified baking chamber at a temperature of 200°÷240°C. the Duration of baking moulded mass of 0.9 kg 55÷57 minutes the Bread before cutting the furnace, it is recommended to spray water. The minimum yield of bread Darnytskyi molded at a moisture content of flour to 14.5% by weight 0,9 kg is 145% (Ershov PS, a Collection of recipes for bread and bakery products, Saint-Petersburg, “Prefix”, 2003, p.8-11, table 1).

Famous bread capital of tin, including the basic components of the prescription: rye flour bakery peeled and flour baking first grade, pressed Baker's yeast, sugar, salt cookbook : the food.

The dough is prepared with different starter cultures in two or three stages, including using liquid fermentation brew.

For the dough using yeast liquid brew in the amount of 35.5 kg containing 5 kg of flour, rye flour.

The brew is made from rye flour and water in a ratio of 1:2,5. Welding is used for making yeast in the amount of 9 kg

The amount of flour made with leaven in the dough kneading, can vary from 12% to 33% depending on the selected process flow, and other production conditions.

In the preparation of the test liquid leaven of brew per 100 kg of flour in the dough used 71 to the starter with a content of 15 kg of rye flour in it, 35 kg of flour, rye flour, 50 kg of flour of first grade, 1.5 kg of sodium salt food, 0.5 kg of yeast baking pressed, 3.0 kg of sugar.

Finish fermented dough is cut into a test piece for tin bread, which is placed in a mold and stand for proofing. Duration proofing is 45÷55 min, depending on the test mass blanks and conditions proofing. Dough pieces in the oven sprayed with water.

The duration of the baking tin by weight 0.85 kg 45÷54 min, baking is performed at a temperature of 190°÷250°C. Bread Metropolitan tin produce a mass of 0.5÷1.1 kg (Collection of technological instructions for the production of bread and bakery products, Moscow, Preyskurantizdat, 1989, str-187 table 93).

The disadvantages of the known bread is the lack of adequacy of quality, taste and aroma of bread, a relatively low porosity of the crumb, which reduces consumer appeal of the product, and given the absence of a stable output of bread, due to the lack of proper control over compliance the optimal modes of cooking yeast, corresponding to the specific characteristics of the feedstock.

The present invention is directed to the further expansion of the ACC is chimento bread, produced from rye and wheat flour.

The present invention is to improve the quality, taste and aroma of bread while ensuring stable given its release, increasing the porosity of the crumb and efficiency in the production of bread.

The problem is solved due to the fact that the bread don molded, according to the invention, baked from dough made with flour rye bakery and baking wheat flour first grade, pressed bakery yeast, salt, sodium food, drinking water and liquid obtained in the initial cycle using Lactobacterin in combination with a pure culture of yeast, ferment with humidity from 81,0% to 83.0%, with lifting capacity from 25 to 30 min and acidity 10÷11 deg, using nutrient mixture with osaharennoe rye welding to refresh starter in each cycle of selection liquid ripe sourdough kneading and subsequent reproduction of the leaven, and welding contains rye flour bakery and liquid for saccharification in the form of water and steam condensate, used for steaming flour rye when it saccharification and nutrient mixture in addition to welding contains flour rye bread and drinking water, the ratio of the water - relations of the flour weight to the weight of liquid welding and nutrient mixture brew is 1,51÷ 1,89 at a moisture content of flour ranging from 12.0% to 15.0%, preferably 14.5% and when the mass ratio of rye flour bakery in welding and nutrient mixture with welding, component 1:(2,8÷3,2), and the components used in the next mass ratio of 100 kg of flour in kg:

rye flour bakery 30,0÷70,0

wheat flour of first grade 70,0÷30,0

yeast baking pressed 0,5

salt 1,8,

moreover, the yeast used 70 kg per 100 kg of flour in the dough.

Bread can contain as rye flour bakery use rye flour bakery peeled, or a mixture of rye flour bakery peeled and rye flour bakery Wallpaper.

Bread may contain leaven, consisting of a mixture of rye flour bakery peeled and rye flour bakery Wallpaper in value, amounting to 0.75 in (÷0,9):(0,25÷0,1), preferably of 0.85:0.15 to, and rye flour bakery Wallpaper is used in welding.

Welding may contain per 100 kg of flour in the dough 4÷6 kg of rye flour bakery preferably 5 kg, and 8÷12 kg, preferably 10 kg of fluid in the form of water and steam condensate used in the saccharification of flour in welding in the amount of not more than 12.0 percent by weight of the liquid, and a nourishing blend of brew can contain 10 kg of flour in the dough 14,0÷ 16,0 kg, preferably 15,0 kg of rye flour bakery and liquid 53,0÷57,0 kg, preferably 55 kg, the ratio of the water - relations of the flour weight to the weight of liquid welding and nutrient mixture brew is 1,78÷1,89, preferably 1,83 at a moisture content of flour is 14.5%.

The amount of water vapor used in the saccharification of flour in welding, may be at least 2% by weight of the liquid.

The amount of water vapor used in the saccharification of flour in welding, may be no more than 4% by weight of the liquid.

The amount of water vapor used in the saccharification of flour in welding, may be 4÷8% by weight of the liquid.

The amount of water vapor used in the saccharification of flour in welding, may be 8÷12% by weight of the liquid.

The dough for bread for 100 kg of flour may contain 45 kg of rye flour bakery peeled, 40 kg of wheat flour bakery first grade, 70 kg of liquid fermentation brew containing leaven 15 kg of rye flour bakery peeled, 0.5 kg of yeast baking pressed, 1.8 kg of salt sodium in food and drinking water - for the calculation of obtaining the test with humidity (49,0±0,5)% and the final acidity (8,5±0,5) degrees.

The shape of bread may correspond bread as it baked, the bread may have a color light from the on-brown to dark brown, baked, pulp - without traces of nephromas, taste and smell - typical taste and smell of this bread without foreign taste and odor, moist crumb not more 49,0%, acidity crumb 8,5÷8.0 castle and the porosity of the crumb 65,0÷66,0%, while bread can be produced by mass to 0.7÷0.9 kg, preferably 0.75 kg and 100 g: proteins - 7,1 g, fat 0.9 g, carbohydrates digestible - 44,0 g, water - 46,8 g and the energy value - 218,9 kcal.

Bread, whole or cut into slices can be wrapped or Packed in plastic film such as shrink, moisture-proof heat-resistant film of low density polyethylene, or waxed paper.

The technical result provided by the present invention is to improve the quality, taste and aroma of the brewed liquid leaven of brew bread while ensuring stable given its output and high porosity and elasticity of the crumb, by establishing in the invention the optimum ratio of the quantities of flour and liquid - water ratios in the preparation of welding and nutrient mixture with the welding with regard to the liquid phase of the steam used in the saccharification welding, and thus better quality used in the production of sourdough bread with the specified optimum moisture content of the leaven from 81,0% to 83.0%, the optimum acidity 10÷11 g is hell and getting starter with an optimal ratio in the sourdough lactic and acetic acids when using flour with a specific humidity value.

When the ratio of water welding and nutrient mixture with welding, less 1,51, leaven get “weaker” in consistency, significantly reduced the rate of overall cyclododecatriene and reduced the proportion of acetic acid in the total acidity of the leaven, which affects the taste of bread.

When the ratio of water welding and nutrient mixture with welding, more 1,89, leaven get “stronger” in consistency and increases the rate of overall cyclododecatriene and increases the proportion of acetic acid in the total acidity of the leaven, which also affects the taste of bread, as well as its aroma and physico-chemical indicators of the crumb of bread.

The invention is illustrated by the following examples, which do not cover, and moreover does not restrict the entire amount of the claims.

Example 1.

For the production of bread don molded using the basic prescription ingredients: rye flour bakery peeled, flour baking first grade, pressed Baker's yeast, salt cookbook : the food.

The main components used in the next mass ratio of 100 kg of flour, kg:

rye flour bakery peeled 60,0

wheat flour of first grade 40,0

yeast baking pressed 0,5

Sol is the cooking of food 1,8

Salt used in the form of a salt solution with a density of 1.10 g/L.

The bread obtained using liquid yeast with humidity 81,0%, acidity 10 degrees, the lifting force 25 minutes

The yeast obtained in the initial exploration cycle Lactobacterin in combination with a pure yeast culture with a nutrient mixture with osaharennoe rye brew.

To refresh the starter after being selected in each cycle liquid ripe sourdough kneading and its subsequent reproduction use a nourishing blend of brew.

Welding derived from 40 kg of rye flour bakery peeled when the saccharification liquid in the amount of 80 kg at a moisture content of flour is 14.5%. The liquid used in the form of drinking water with a temperature of 95°With the number of 70.4 kg and condensation of water vapor in the amount of 9.6 kg (12% by weight of the liquid), which was applied for 20 min under pressure of 25.0 kPa for steaming flour rye when it saccharification.

The water ratio is the ratio of the total flour weight to the weight of fluid in the form of drinking water and condensation of water vapor in welding is 0.5 and obtained by dividing (40:80).

Nutrient mixture obtained from 120 kg welding, 80 kg of rye flour bakery peeled and drinking water with a temperature of 15°in the amount of 360 kg So for the refreshment of the leaven of the used nutrient mixture szabadkai, containing 120 kg of flour, rye flour and 440 kg of liquid.

The water ratio is the ratio of the total flour weight to the weight of fluid in the nutrient mixture brew is 0,273 and they can be obtained by dividing (120:440).

The relation of these water is 1.83 and they can be obtained by dividing (0,5:0,273) at a moisture content of flour is 14.5%.

Starter, prepared in compliance with the above ratios, has optimum moisture content, acidity and lift force and provides high-quality bread.

For the dough using 70 kg of yeast per 100 kg of flour.

Welding contains 100 kg of flour in the dough 5 kg of rye flour bakery peeled and 10 kg of a liquid in the form of drinking water in the amount of 8.8 kg and condensation of water vapor used in the saccharification of flour in the welding of 1.2 kg, which is not more than 12.0 percent by weight of the liquid.

The water ratio is the ratio of the total flour weight to the weight of fluid in the form of drinking water and condensation of water vapor in welding is 0.5 and obtained by dividing (5:10).

A nourishing blend of brew contains 100 kg of flour in the dough 15,0 kg of rye flour bakery peeled and fluid 55 kg

The mass ratio of rye flour bakery in welding and nutrient mixture brew is 1:3, i.e. one part flour in welding has 3 parts flour in a nutrient mixture of brew.

The water ratio - Rel is the solution of the total flour weight to the weight of fluid in the nutrient mixture brew is 0,273 and they can be obtained by dividing (15:55).

The relation of these water is 1.83 and they can be obtained by dividing (0,5:0,273) at a moisture content of flour is 14.5%.

The dough for bread for 100 kg flour contains 45 kg of rye flour bakery peeled, 40 kg of wheat flour bakery first grade, 70 kg of liquid fermentation brew containing leaven 15 kg of rye flour bakery peeled, 0.5 kg of yeast baking pressed, 1.8 kg of salt sodium in food and drinking water.

The kneading of the dough produced in a dough mixing machine, followed by fermentation and receiving test with a moisture content of 49.5% and a final acidity of 8.5 degrees.

Finish fermented dough was subjected to the cut dough machines. After dividing the pieces of dough laid in forms, sprayed with water, and then the dough pieces are aimed at proving.

Duration proofing is 50 minutes at a temperature of 40°÷45°C.

Baking bread don tin made within 52 minutes in the oven brand HPF-36 with four temperature zones with temperatures ranging from 230°to 150°C.

The cooling of the bread made on the trays. After cooling, the bread completely Packed in shrink, moisture-proof heat-resistant film of low density polyethylene.

The resulting bread don molded mass of 0.75 kg Form of bread corresponds to the grain shape, color dark brown, the prop is built crumb - no traces of nephromas, taste and smell - typical taste and smell of this bread without foreign taste and odor, moist crumb is 49.0%, acidity crumb 8.0 castle and the porosity of the crumb 66,0%.

Bread don tin has a 100 g: proteins - 7,1 g, fat 0.9 g, carbohydrates digestible - 44,0 g, water - 46,8 g and the energy value - 218,9 kcal.

The output was 141,8%.

Example 2.

For the production of bread don molded using the basic prescription ingredients: rye flour bakery peeled and rye flour bakery wholemeal, flour baking first grade, pressed Baker's yeast, salt cookbook : the food.

The main components used in the next mass ratio of 100 kg of flour, kg:

rye flour bakery peeled 57,75

rye flour bakery Wallpaper 2,25

wheat flour of first grade 40,0

yeast baking pressed 0,5

salt 1,8

Salt used in the form of a salt solution with a density of 1.10 g/L.

The bread obtained using liquid yeast with humidity 82,0%, acidity 11 deg, lift 25 minutes

The yeast obtained in the original razvedochnom cycle Lactobacterin in combination with a pure yeast culture with a nutrient mixture with osaharennoe rye brew.

To refresh the starter after being selected in each cycle liquid ripe sourdough kneading and its subsequent reproduction use a nourishing blend of brew.

Welding derived from 22,0 kg of rye flour bakery peeled and 18,0 kg flour rye wholemeal when the saccharification liquid in the amount of 80 kg at a moisture content of flour is 14.5%. The liquid used in the form of drinking water with a temperature of 95°With the number 73,6 kg and condensation of water vapor in the amount of 6.4 kg, representing 8% of the total mass of the liquid, which filed for 17 min at a pressure of 25.0 kPa for steaming flour rye when it saccharification.

The water ratio is the ratio of the total flour weight to the weight of fluid in the form of drinking water and condensation of water vapor in welding is 0.5 and obtained by dividing (40:80).

Nutrient mixture obtained from 120 kg welding, 80 kg of rye flour bakery peeled and drinking water with a temperature of 15°in the amount of 360 kg So for the refreshment of the leaven of the used nutrient mixture brew containing 102 kg of rye flour bakery peeled, 18 kg of rye flour bakery Wallpaper and 440 kg of liquid.

The water ratio is the ratio of the total flour weight to the weight of fluid in the form of drinking water and condensation of water vapor in the nutrient mixture with welding is 0,273 and they can be obtained by dividing (120:440).

The relation of these GI is rmodule is 1.83 and they can be obtained by dividing (0,5:0,273) at a moisture content of flour is 14.5%.

Starter, prepared in compliance with the above ratios, has optimum moisture content, acidity and lift force and provides high-quality bread.

For the dough using 70 kg of yeast per 100 kg of flour.

Welding contains 100 kg of flour in the dough 2,75 kg of rye flour bakery peeled and 2.25 kg of rye flour bakery Wallpaper and 10 kg of fluid in the form of 9.2 kg drinking water and 0.8 kg of steam condensate used in the saccharification of flour in welding, and a nourishing blend of brew contains 12.75 kg of rye flour bakery peeled, 2.25 kg of rye flour bakery Wallpaper and fluid 55 kg

The mass ratio of rye flour bakery in welding and nutrient mixture brew is 1:3, i.e. one part flour in welding has 3 parts flour in a nutrient mixture of brew.

The water ratio is the ratio of the total flour weight to the weight of fluid in welding is 0.5 and obtained by dividing (2,75+2,25):10.

The water ratio is the ratio of the total flour weight to the weight of fluid in the nutrient mixture brew is 0,273 and they can be obtained by dividing (was 12.75+2,25):55.

The relation of these water is 1.83 and they can be obtained by dividing (0,5:0,273) at a moisture content of flour is 14.5%.

The dough for bread for 100 kg flour contains 45 kg of rye flour bakery peeled, 40 kg of wheat flour bakery first the ORT, 70 kg of liquid fermentation brew containing leaven 12.75 kg of rye flour bakery peeled and 2.25 kg of rye flour bakery Wallpaper of welding, 0.5 kg of yeast baking pressed, 1.8 kg of salt sodium in food and drinking water.

The remaining operations are performed, as in example 1.

Thus, the resulting bread don molded mass of 0.75 kg at a moisture content of flour to 14.5% with a given stable output, which is 141,5%. Characteristics of bread is the same as in example 1, but the porosity of the crumb is 65.5%.

1. Bread tin, characterized by the fact that he baked from dough made with flour rye bakery and baking wheat flour first grade, pressed bakery yeast, salt, sodium food, drinking water and liquid obtained in the initial cycle using Lactobacterin in combination with a pure culture of yeast, ferment with humidity from 81,0 to 83.0%, with lifting capacity from 25 to 30 min and acidity 10÷11 deg, using nutrient mixture with osaharennoe rye welding to refresh starter in each cycle of selection of liquid ripe sourdough kneading and further reproduction of the leaven, and welding contains rye flour bakery and liquid for saccharification in the form of water and steam condensate, used DL is steaming flour rye when it saccharification, and nutrient mixture in addition to welding contains flour rye bread and drinking water, the ratio of the water - relations of the flour weight to the weight of liquid welding and nutrient mixture brew is 1,51÷1,89 at a moisture content of flour ranging from 12.0 to 15.0%, preferably of 14.5%, and when the mass ratio of rye flour bakery in welding and nutrient mixture with welding, component 1:(2,8÷3,2), and the components used in the next mass ratio of 100 kg of flour per kg:

Rye flour bakery 30,0÷70,0

Wheat flour of first grade 70,0÷30,0

Yeast baking pressed 0,5

Salt 1,8,

moreover, the yeast used 70 kg per 100 kg of flour in the dough.

2. Bread according to claim 1, characterized in that it contains as rye flour bakery flour rye bakery peeled, or a mixture of rye flour bakery peeled and rye flour bakery Wallpaper.

3. Bread according to claim 2, characterized in that the bread contains yeast, which consists of a mixture of rye flour bakery peeled and rye flour bakery Wallpaper in value, amounting to 0.75 in (÷0,9):(0,25÷0,1), preferably 0,85÷0,15, and rye flour bakery Wallpaper is used in welding.

4. Bread according to claim 1, characterized in that the welding contains 100 khaki in test 4÷ 6 kg of rye flour bakery preferably 5 kg and 8÷12 kg, preferably 10 kg of fluid in the form of water and steam condensate used in the saccharification of flour in welding in the amount of not more than 12.0 percent by weight of the liquid, and a nourishing blend of brew contains 100 kg of flour in the dough 14,0÷16,0 kg, preferably 15,0 kg of rye flour bakery and liquid 53,0÷57,0 kg, preferably 55 kg, the ratio of the water - relations of the flour weight to weight liquid welding and nutrient mixture brew is 1,78÷1,89, preferably 1,83, at a moisture content of flour is 14.5%.

5. Bread according to claim 4, characterized in that the amount of water vapor used in the saccharification of flour in welding, is not less than 2% by weight of the liquid.

6. Bread according to claim 4, characterized in that the amount of water vapor used in the saccharification of flour in welding is not more than 4% by weight of the liquid.

7. Bread according to claim 4, characterized in that the amount of water vapor used in the saccharification of flour in welding, is 4÷8% by weight of the liquid.

8. Bread according to claim 4, characterized in that the amount of water vapor used in the saccharification of flour in welding, is 8÷12% by weight of the liquid.

9. Bread according to any one of claims 1, 2, 4-8, characterized in that the dough for bread for 100 kg flour contains 45 kg mu and rye bakery peeled, 40 kg of wheat flour bakery first grade, 70 kg of liquid fermentation brew containing leaven 15 kg of rye flour bakery peeled, 0.5 kg of yeast baking pressed, 1.8 kg of salt sodium in food and drinking water - for the calculation of obtaining the test with humidity (49,0±0,5)% and the final acidity (8,5±0,5) degrees.

10. Bread according to claim 1, characterized in that its shape corresponds to the bread as it baked, the bread has a color ranging from light brown to dark brown, baked, pulp - without traces of nephromas, taste and smell - typical taste and smell of this bread without foreign taste and odor, moist crumb not more 49,0%, acidity crumb 8,5÷8.0 castle and the porosity of the crumb 65,0÷66,0%, while the bread produced by the mass of 0.7÷0.9 kg, preferably 0.75 kg and 100 g: proteins - 7,1 g, fat 0.9 g, carbohydrates digestible - 44,0 g, water - 46,8 g and the energy value - 218,9 kcal.

11. Bread according to claim 1, characterized in that the bread is whole or cut into slices wrapped or Packed in plastic film such as shrink, moisture-proof heat-resistant film of low density polyethylene or waxed paper.



 

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3 cl, 2 ex

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15 cl, 2 ex

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1 ex

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SUBSTANCE: method involves preparing dough and dough pieces; providing primary thermal processing of dough pieces to 75%-readiness of products; cooling; packing and storing semi-finished products at high readiness state. Cooling process is provided at temperature of from 90°C to 2°C in center of product by vacuum evaporation of free moisture from inside of product for 6-10 min from time of laying hot semi-finished products in vacuum chamber. Method allows shelf life of bakery products to be increased to 15 days.

EFFECT: reduced power consumed for manufacture of bakery products, reduced cooling time, increased shelf life, reduced transportation cost, decreased losses of bakery products owing to untimely realization of bakery products.

3 dwg, 1 ex

FIELD: baking industry, in particular, production of bread containing unique prophylactic food additives.

SUBSTANCE: method involves scalding wheat flour and corn flour used in an amount of 10-15% by weight of wheat flour at temperature of 98-100°C at flour-in-water ratio of 1:3-4; cooling scalded mixture; introducing wheat flour while kneading; providing fermentation; dressing; proofing and baking of ready product; treating surface of ready product with syrup and spilling with sea kale in an amount equal to individual's daily demand, that is, 100-120 mg per gram of bakery product.

EFFECT: increased prophylactic properties especially demanded under iodine deficit conditions, improved gustatory properties, reduced production costs and increased volumetric yield.

2 cl, 1 tbl, 1 ex

FIELD: food-processing industry, in particular, production of bread for prophylactic feeding.

SUBSTANCE: method involves preparing semi-finished wheat product by mixing top-grade wheat flour, compressed baker's yeast, edible salt, sand sugar with liquid fraction in the form of whey, and water, with whey in whey and water mixture being used in an amount of 50-99% by total weight of mixture, and compressed baker's yeast being used in an amount of 2.5-3.0%, edible salt in an amount of 1.7-2.0%, sand sugar in an amount of 1.5-2.0%, respectively, by weight of top-grade wheat flour; subjecting resultant semi-finished wheat product to fermentation; preparing semi-finished grain product by shelling and washing grain from contaminants; wetting prepared wheat grain in water for 18-20 hours at temperature of 15-17°C with the use of citric, sorbic, benzoic or propionic acid in an amount of 0.1-0.25% by weight of grain; washing wheat grain with water for 1-2 min; providing dispersion thereof and introducing compressed baker's yeast into resultant dispersed grain mass in an amount of 2.0-3.0% by weight of grain, edible salt in an amount of 0.7-1.0% by weight of grain; introducing mixture, comprising enzyme preparations of hemicellulose and fungus α-amylase used in the ratio of 1:1, in an amount of 0.004-0.006% by weight of grain; adding water; subjecting resultant semi-finished grain product to fermentation at temperature of 32-36°C for 25-30 min; kneading dough by introducing into semi-finished grain product semi-finished wheat product in an amount of 15-20% by weight of semi-finished grain product; cutting dough into individual doughs; fermenting doughs at temperature of 36-38°C for 30-35 min and directing for further baking. Liquid fraction in semi-finished grain product and water in semi-finished wheat product are used in amounts providing dough moisture content of 49-50%. Dough is kneaded for 1-2 min at rotational speed of 600-1,200 rev/min of kneading apparatus. After 50-60 min fermentation, semi-finished wheat product is subjected to breakdown procedure.

EFFECT: increased microbiological purity of bread, reduced adhesiveness and breaking down of bread crumb, improved physical properties, and stable bread quality throughout the entire storage time.

4 cl, 1 tbl, 5 ex

FIELD: food-processing industry, in particular, baking industry.

SUBSTANCE: long loafs include top-grade wheat flour, compressed baker's yeast, edible salt, sand sugar, and fatty component, and are prepared on the base of dense sponge. Long loafs are produced in single continuous process of preparing sponge; preparing dough and baking with performing sponge fermenting in intermittent or continuous layer thereof transported on conveyor belts arranged at three levels and movable at a velocity of 0.085-0.095 m/min, with double gravitational ejecting of parts of each overlying sponge layer having acidity value of 2.1-2.3° and 3.6-3.7°, while overturning during ejection procedure to an angle equal to or less than 180°; and double-staged kneading and fermentation of dough, with component consumption rate being expressed in kg/hour for some process stages. Long loaf produced with the use of said components and procedure has improved physicochemical and organoleptical properties.

EFFECT: wider range of bakery products, improved quality, taste and aroma, improved porosity of crumb, reduced production costs owing to optimized amounts of components consumed per unit for producing of long loafs in a single process, and also owing to improved qualities of sponge produced through the use of effective sponge fermentation procedure.

3 cl, 2 ex

FIELD: food-processing industry.

SUBSTANCE: method involves preparing sponge with the use of top-grade wheat flour and compressed baker's yeast; preparing dough with the use of top-grade wheat flour, sponge, solution of edible salt, sand sugar, and fatty component; providing resting of dough, rubbing, repeated resting; forming doughs; proofing; scalding; drying ready doughs; baking; feeding into packs and packaging. Scalding procedure is performed with the use of open steam having temperature of 102-105°C under pressure of from 10.1 kPa to 30.4 kPa for 1.0-5 min, with an increase in relative moisture content of doughs at the end of scalding procedure not in the excess of 2% as in comparison with moisture content of doughs at the end of proofing procedure. Doughs are dried during transportation from scalding zone to baking zone by blowing of air having temperature of 15-25°C and moisture content of 40-60%, with air flow being directed tangentially to dough upper surfaces. Time ratio of scalding, drying and baking procedures are (0.12-0.33):(0.04-0.11):1, respectively.

EFFECT: homogeneous structure of inner layer, improved gustatory properties, more uniform glossy crust and good swelling capacity of ready product.

12 cl, 2 ex

FIELD: food-processing industry and public catering, in particular, production of biscuit articles.

SUBSTANCE: method involves mixing hulled rye flour with water in the ratio of 3:7; holding at temperature of 20°C for 1 hour and subjecting to swelling procedure for 3-5 min; separately whipping mélange with sand sugar until mass volume has increased by 2.5-3 times; mixing whipped water-flour mixture with egg-sugar mixture; adding starch and essence; forming dough and baking.

EFFECT: increased specific volume and porosity of product, increased nutritive value and reduced value of ready product.

5 tbl, 1 ex

FIELD: food-processing industry and public catering, in particular, food product used for preparing of pockets including meat, such as poultry meat, farce used for preparing of meat pockets and other semi-finished products, such as cutlets, etc.

SUBSTANCE: food product has raw dough enclosure including filler. Dough contains flour, water and egg. Filler is meat product including animal meat, onion, salt, spices, and water. Ground germinated rye grains are additionally introduced into dough and/or filler composition. Filler composition may additionally include vitamin premix based on lactose, said premix being used in an amount of 0.05-0.3% by weight of product.

EFFECT: wider range of fast-cook food products with increased biological value and improved organoleptical properties.

9 cl, 3 ex

Tort "cherry" // 2254738

FIELD: food-processing industry, in particular, production of farinaceous confectioneries.

SUBSTANCE: tort comprises biscuit pancakes arranged one above another and layered with aerated layers of 20-30% fat cream produced from vegetable fats and containing natural cherries preliminarily held in alcohol. Side surfaces and outer surface of tort top pancake are decorated with the same cream. After spreading of cream, stewed cherries in jelly are put thereon and biscuit crumb is spilled onto side surface of torte. Biscuit pancakes are prepared by whipping of mélange with sand sugar at rotational velocity of 240-280 rev/min for 30-40 min until volume of mass increases by 2.5-3 times, with following adding during whipping process of potato starch and top-grade wheat flour, the latter being introduced in 2-3 procedures in an amount providing dough moisture content of 36-38%, and adding vanillin at the end of whipping process. Resulting dough is formed in pans covered with paper. Formed dough is baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C, with following withdrawal of pancake from pan and proofing for 8-10 hours at temperature of 15-20°C. Biscuit crumb is prepared by producing of pancake similar to biscuit pancake and differing only in that cocoa powder is additionally introduced into mass at the end of whipping process. Ready pancake is fried at temperature of 220-230°C until it becomes brown, cooled and rubbed through sieve. Weight ratio of mixtures for preparing of biscuit, cream and biscuit crumb is (31-31.5):(43-43.8):(6-6.3). Stewed cherry in jelly is used in an amount of 12-13%, natural cherry preliminarily held in alcohol - 6.0-6.3% by weight of torte. Biscuit components are used in the following ratio, weight parts: sand sugar 34-35; mélange 57-58; top-grade wheat flour 28-28.2; potato starch 6.9-7.0, essence 0.3-0.35. Cocoa powder used for preparing of biscuit crumb is introduced in an amount of 5-5.3% by total weight. Such composition allows storage time to be increased to 4 days by preventing biscuit and cream from mixing with one another.

EFFECT: improved quality of torte, increased storage time and provision for retention of stable quality and taste throughout the entire product storage time.

3 cl, 2 ex

Tort "fire-fly" // 2254737

FIELD: food-processing industry, in particular, production of farinaceous confectioneries.

SUBSTANCE: tort comprises biscuit pancakes arranged one above another and layered with aerated cream layers. Side surfaces and outer surface of tort top pancake are covered with spread marmalade and aerated filler crumb, with dried pitted and halved apricot being put onto surface of top pancake. Biscuit pancakes are prepared by whipping of mélange with sand sugar at rotational velocity of 240-280 rev/min for 30-40 min until volume of mass increases by 2.5-3 times, with following adding during whipping process of potato starch and top-grade wheat flour, the latter being introduced in 2-3 procedures in an amount providing dough moisture content of 35-38%. Essence is added at the end of whipping process. Resulting dough is formed in pans covered with paper. Formed dough is baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C, with following withdrawal of pancake from pan and proofing for 8-10 hours at temperature of 15-20°C. Cream is 20-30%-fat cream produced from vegetable fats. Aerated filler crumb is prepared by aerating crude egg albumen cooled to temperature of (+2)-(+2.5)°C until its volume increases by 7-7.5 times while sand sugar and vanillin are gradually added. Resulting mass is whipped for 1-2 min and settled onto sheets covered with fat, with following whipping at temperature of 95-105°C for 60-70 min and cooling for 30-35 min. Individual products with moisture content of 1.5-3.5% are ground into 1-2 mm sized particles, which are then sieved. Weight ratio of mixtures for preparing of biscuit and aerated filler is (19-21):(5.0-5.5). Cream is used in an amount of 33-35%, marmalade - 9.5-11%, dried pitted and halved apricot - 9.5-11 by weight of torte, respectively. Biscuit components are used in the following weight ratio, weight parts: sand sugar 34-35; mélange 57-58; wheat flour 28-28.2; potato starch 6.8-7.0, essence 0.3-0.35. Aerated filler components are used in the following ratio, weight parts: sand sugar 9.5-10.5; albumen 5.2-5.5. Such composition allows storage time to be increased to 4 days.

EFFECT: provision for elimination of mixing biscuit and cream with one another and formation of protecting film preventing moisture from penetration inside torte.

3 cl, 2 ex

Tort "teddy bear" // 2254736

FIELD: food-processing industry, in particular, production of farinaceous confectioneries.

SUBSTANCE: tort comprises layers of product arranged one above another, with lower layer being made from whipped short pastry and upper layer being made from cream. Whipped short pastry layer is prepared by preliminarily mixing at rotational velocity of 240-280 rev/min for 20-30 min of margarine and sand sugar until homogeneous mass is produced. Top-grade wheat flour is then added into mixture and the latter is further mixed at the same rotational velocity for 1-2 min. At the end of mixing procedure, whipped mass is introduced, said mass being produced by mixing of honey heated to temperature of 70-75°C, crude dietary eggs introduced in thin flow, cocoa powder and mixture of baking soda and citric acid. Mixing of whipped mass is carried out until homogeneous consistency is provided. Resulting mass is distributed on confectionery sheets in even 5-6 cm thick layer. Sheet produced is baked at temperature of 200-225°C for 10-15 min and cooled. Cream layer is produced by whipping at rotational velocity of 280-310 rev/min for 10-15 min of unsalted butter and whole condensed milk until its volume increases by 2-3 times, with vanillin, rum essence, cognac and cocoa powder being added in said sequence at the end of whipping procedure. Whipped short pastry layer is cut to obtain individual products, on surface of which cream is spread. Products are slightly dried and top surface and side surfaces of ready products are decorated with ground fried Lambert nut nuclei. Weight ratio of whipped short pastry layer and cream layer is (1-1.2):(1-1.2), and ground fried Lambert nut nuclei are used in an amount of 9-9.8% by total weight of torte. Whipped short pastry layer components are used in the following ratio ( weight parts): margarine 5-5.5; sand sugar 14-14.2; crude dietary eggs 7.5-8.5; honey 4.0-4.2; baking soda 0.7-0.71; citric acid 0.03-0.032; cocoa powder 0.5-0.52; top-grade wheat flour 37-38.5. Cream components are used in the following ratio (weight parts): unsalted butter 13-13.2; whole condensed milk 26-26.5; vanillin 0.03-0.032; rum essence 0.01-0.012; cognac 0.007-0.0071; cocoa powder 0.05-0.052. Such composition prevents whipped short pastry layer from mixing with cream layer for allowing storage time to be increased up to 8 days.

EFFECT: improved quality and increased storage time of product.

3 cl, 2 ex

FIELD: food-processing industry, in particular, production of farinaceous confectioneries.

SUBSTANCE: fancy cake is baked farinaceous semi-finished product made in the form of layers arranged one above another and layered with aerated cream and decorating layer formed from ground fruits including fresh kiwi and stewed peach preliminarily treated with jelly and applied onto top layer. For preparing dough for farinaceous semi-finished product, mixture of top-grade wheat flour, water and citric acid is provided. Said components are used in amounts providing moisture content of mixture ranging between 41-44%. Mixture is held for 28-35 min for swelling of gluten. Resultant dough is rolled, layered with softened margarine, mélange and edible salt, rolled and cooled in several stages. Each part is formed as sheet and baked at temperature of 230-240°C. Aerated cream is 20-30%-fat cream produced with the use of vegetable fats and strawberry jam added at the end of aeration procedure. Components for preparing of fancy cake are used in the ratio (weight parts): for farinaceous semi-finished product: top-grade wheat flour 65-66; margarine 42-44; mélange 3.3-3.4; edible salt 0.5-0.53; citric acid 0.038-0.04; for aerated layer: vegetable fats 65-70; strawberry jam 24-25; for decorating layer: fresh kiwi 24-25; stewed peach 24-25; jelly 24-25. Jelly is prepared by whipping egg albumen with water heated to temperature of 35-40°C, with egg albumen and water ratio making 3:1, with following portioned adding of powdered sugar used in an amount of 60-70% by weight of jelly. Fancy cake has regular stable shape with clearly defined layers, attractive appearance and may be stored for about 7 days.

EFFECT: improved quality, soft consistency and prolonged shelf life.

2 cl, 2 ex

FIELD: production of farinaceous confectioneries.

SUBSTANCE: according to first version, method involves preparing receipt mixture of confectionery filler from melted fat having temperature of 38-42°C and used in an amount of 23-28 wt% and sand sugar or powdered sand mixed in kneading machine with two Z-shaped blades operating at rotational velocity of 45-50 rev/min and water jacket for keeping temperature in chamber within the range of 32-38°C; mixing for 25-30 min until viscosity of mass reaches 300-400 Pa·s; grinding mixture in five-roll mill, with rotational velocity of rolls being selected so that mass is directed between rolls in an amount of 380-400 kg/hour; according to other version, method involves preparing receipt mixture by mixing melted fat with temperature of 58-60°C and used in an amount of 26-28% by weight of mixture and sand sugar or powdered sugar in kneading machine equipped with water jacket providing temperature in chamber within the range of 50-60°C; mixing for 18-24 hours in turbo-conching machine and simultaneously adding surfactant in an amount of 1.5-2% by weight of fat until homogeneous consistency is reached, with particles sized up to 25 micron and making 94-96% by total weight of filler being present in mixture, or grinding mixture in turbo-conching machine for 3-5 hours until size of particles reaches 120-150 micron; grinding in ball mill for 3-4 hours for providing homogeneous consistency with particle size of 25 micron, said particles making 94-96% by weight of filler; dosing ground mass into vessel and cooling for producing of integral block, or forming to produce 1-4 mm sized granules and cooling; preparing wafer sheet and simultaneously preparing filler mass by whipping confectionery filler produced by one of above methods, with the use of fatty component with temperature of 20-25°C, milk product, ground cocoa until homogeneous whipped mass with temperature of 22-26°C is produced; spreading filler on wafer sheet and cutting into individual products. Components are used in the following amounts, wt%: fatty component 10-23; milk product 2.7-14.1; ground cocoa 3.4-11.8; aromatizers 0.1-0.8; confectionery filler 42-71. Method allows filler hygroscopicity and wettability of wafer to be reduced and sugar content to be decreased.

EFFECT: soft structure of base product, retention of initial crunchy properties of wafer throughout the entire storage time.

8 cl, 6 ex

Torte "radiant" // 2253997

FIELD: food-processing industry, in particular, preparing of farinaceous confectioneries.

SUBSTANCE: torte has biscuit pancakes arranged one above another and layered with vegetable fat cream aerated in layer-by-layer manner and having 20-30%-fattiness and apricot liqueur. Pancakes are impregnated with soaking syrup, with apricot jam added therein. Side surfaces and outer surface of top pancake are oiled with the same cream, and side surfaces are further covered with krokant. Top pancake surface is covered with fruits such as kivi and apricots, onto which jelly is applied. Biscuit pancakes are prepared by aerating of melange with sand sugar at rotational velocity of 240-280 rev/min for 30-40 min for increasing volume by 2.5-3 times. During aeration process, potato starch is added and top-grade wheat flour is introduced in three procedures in an amount providing dough moisture content of 36-38%, and essence is added at the end of aeration process. Dough is then formed in pans covered with paper, baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C. Pancake is withdrawn from pan and proofed for 8-10 hours at temperature of 15-20°C. Soaking syrup is prepared by adding into sugar solution with moisture content of 18-20% of cognac or dessert wine and rum essence. Mixtures for preparing of biscuit and soaking syrup are used in weight ratio of (25-26):(8.0-8.5). Cream is used in an amount of 33-34 wt%, krokant in an amount of 8.0-8.4 wt%, kivi in an amount of 10-10.5, apricots in an amount of 10.0-10.5 wt%, and apricot gel in an amount of 4.1-4.2 wt%, respectively, by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: sand sugar 34-35; melange 57-58; top-grade wheat flour 28-28.2, potato starch 6.8-7.0, essence 0.3-0.35. Components for preparing of soaking syrup are used in the following ratio, weight parts: sand sugar 51-52; cognac or dessert wine 4.6-4.8; rum essence 0.19-0.192. Krokant is prepared by heating 7.6-7.7 wt% of sand sugar with 2.4-2.43 wt% of crude nut nucleus. Apricot liqueur is used in an amount of 0.05-0.1% by weight of torte. Apricot gel is prepared by whipping of egg albumen with apricot juice heated to temperature of 35-40°C at albumen to apricot juice ratio of 3:1, with following portion adding of sand powder in an amount of 60-70 % by total weight of gel. Composition of semi-finished product is selected so as to provide, on the one hand, for soaking of pancakes with soaking syrup and, on the other hand, for preventing biscuit from mixing with cream and to provide storage time of up to 4 days.

EFFECT: improved quality of torte and provision for keeping of stable quality throughout the entire storage time.

6 cl, 2 ex

FIELD: food-processing industry, in particular, baking industry.

SUBSTANCE: method involves kneading dough from top-grade or fist-grade wheat flour, compressed yeast, edible salt and water; fermenting and cutting dough; proofing and baking doughs; during dough kneading procedure, additionally introducing flax-seed flour in an amount of 25% by weight of top-grade or first-grade wheat flour, dry gluten in an amount of 6.7-10.0% by weight of top-grade or first-grade wheat flour, and ascorbic acid in an amount of 0.005-0.009% by weight of top-grade or first grade wheat flour. Flax-seed flour and dry gluten are preliminarily mixed with top-grade or first-grade wheat flour. Ascorbic acid is introduced in the form of solution.

EFFECT: improved organoleptical and physicochemical properties of bread, wider range of prophylactic bakery products, increased nutritive and biological value and increased biological effectiveness of products.

2 tbl, 3 ex

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