Method for producing of grain bread

FIELD: food-processing industry, in particular, bread-making.

SUBSTANCE: method involves kneading dough; dressing dough into pieces of predetermined volume and weight; packing into sleeved film so as to provide air layer; sealing film ends; fermenting and baking dough. Dough is packed into sleeved film of gas-water-heat-impermeable film. Dough is dressed into pieces after forcing thereof into sleeved film.

EFFECT: reduced labor intensity for producing of bread.

1 ex

 

The invention relates to the food industry and can be used in the production of bread from whole grain sprouted wheat.

A method of producing bread "Tibet", which includes soaking neselektova grain in water for 7-10 hours at a temperature of 20-24°C, germination for 10-12 hours at a temperature of 20-24°C. Part of the sprouted grain is dried to achieve a moisture content of 30% and grind. Wet sprouted grain milled. The dough is made by mixing crushed wet grain and RX components, in addition to the milled dried grain. Grind dry grains and wet corn taken in the ratio 1:(1-20). The dough vibrasivaut within 2-4 hours, and at the end of fermentation, add ground dried corn, cut up, put the dough and bake 20-30 minutes at 200-220° (RF patent No. 2108718).

The disadvantages of the described method for the production of bread "Tibet" is the length of the process due to time to carry out certain operations on wet grinding grain and grinding dried sprouted grains, and also due to the significant time spent on the fermentation of the dough, increased complexity because of the use to implement the method of various equipment for the preparation of grains, including grinding grain, and for samestate.

Closest to the proposed invention by the technical nature (prototype) is a method of packaging a fermented product, including kneading dough, dividing the dough into pieces on the volume-weighted basis. Then fermented composition or a thick batter containing flour, zakalivayuschie substance and water, Packed in packaging, with the formation of an air layer. The product is Packed in packaging that can maintain the stability of the test over time in a cooled state. The packaging has a configuration that enables the ability to maintain internal equilibrium pressure generated in the reaction zakachivaemogo substances test. Packed dough vibrasivaut and bake. The invention improves the usability of the package (patent RU №2160991, IPC7And 21 D 10/02, 65 D 41/00).

The disadvantage of this method of packaging the fermented product is used for packaging film, not allowing you to skip the residual oxygen after packaging, which increases the complexity of the process of making corn bread. To remove residual oxygen required additional operations such as purging the upper space of the gas (CO2), removing the subsequent filling of the upper space with nitrogen, etc.

The invention consists in that pic is the be production grain bread, including kneading dough, cutting the dough into pieces on the volume-weighted basis, the packaging film with the creation of the air layer, sealing the ends of the film, the fermentation of the dough and pastries, packaging test is carried out in the sleeve of getvalueforkey film, cutting the dough into pieces produced after forcing it in his sleeve.

The technical result is to reduce the complexity of the process of making corn bread by using getvalueforkey film. This film eliminates the step of removing residual oxygen and shorten the proofing and baking bread.

Method of production of grain bread is as follows.

Naselesele wheat is cleaned from impurities. Then the grain is soaked and shredded in a disperser. Simultaneously with the grinding of grain is kneading the dough by mixing the grain mass with other prescription components, which are batched in a disperser. At the outlet of the disperser carry out the injection test in the sleeve of getvalueforkey film, divide into pieces on volume and weight principle with simultaneous sealing of the ends. Then the Packed test workpiece is subjected to proofing and baking.

A specific example of the method.

Neshelle the first grain of wheat of 3 class with a gluten content of not less than 24.0% of cleaned from impurities. Refined grains are soaked in water with a temperature of 20-24°C for 18-24 hours, until the sprouts 1-2 mm. Then the grain is subjected to grinding on the dispersant. Simultaneously with the dispersing carry out kneading the dough by mixing the obtained grain mass with other prescription components: wheat flour of 1st grade in the amount of 10-20%, yeast baking pressed, sodium salt food and water, measuring all the components in the camera dispersant. At the outlet of the disperser carry out the injection of mass into the sleeve of getvalueforkey film, dividing the dough into pieces on volume and weight principle simultaneously dense and durable sealing of the ends and their segments. The produce packing to provide the necessary air part, which creates conditions for further proofing and baking. Then Packed the test workpiece is subjected to proofing for 80-100 minutes at a temperature of 35°C and a relative humidity of 80%. Bake the bread at 180-200°C for 35-40 minutes.

The bread obtained by the proposed method has a longer shelf life.

Thus, the use of the proposed method of production of grain bread helps to reduce the complexity of the process of making corn bread. The proposed method provides additional Udo the STV for the consumer, because bread is the packaging.

Method of production of grain bread, including kneading dough, cutting the dough into pieces on the volume-weighted basis, the packaging film with the creation of the air layer, sealing the ends of the film, the fermentation of the dough and pastries, characterized in that the dough is Packed into the sleeve of getvalueforkey film, cutting the dough into pieces produced after forcing it in his sleeve.



 

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