LT4174B - Bread - Google Patents

Abstract

Invention applies to the food industry. The invention aims to improve the breads taste properties. The bread consists of the following components in kg: wheaten flour of the highest rate - 80.0; wheaten 2<nd> rate flour - 20.0; dry yeast - 0.25-0.5 or pressed yeast - 1.5-3.0; sugar - 3.0; oil - 1.0; salt - 1.55; sesame seeds - 3.5. The output of this amount is 136 kg of tasty bread.

Description

Known bread containing the following components by weight: flour 62.0-72.0, yeast 1.5-2.5, salt 1.3-1.5, margarine 2.0-3, 0, gliumadine (sugar substitute) 5.0-8.0, water - remaining. A suspension of 5% gliumadine and water was prepared in a 1:10 ratio of gliumadine to water. 1.5 mass was added to the resulting suspension at 30 ° C. % yeast for their activation min. Subsequently, 62 masses were added to the resulting mass. % flour, 2%, margarine, · 1,3%. % salt and knead the dough, which has been leavened for 1.5 h. The dough was divided into pieces. The raised blanks were baked in a baking oven

The resulting bread products have a moisture content of 37%, an acidity of 2.5 ° N and a porosity of 78-80%. (see RU Patent Kr, 2038016, TPK _f A .21 D. 8/02, 1995).

Known bread does not have good taste properties

The object of the invention is to improve the taste properties of bread.

This is achieved by the fact that bread _t, which contains flour, fat, yeast and salt, consists of the following components, kg:

Wheat premium flour 80,0

Wheat type II flour

Dry yeast 0,25 - 0,5 or

Pressed yeast

sugar

Oil

Salt

Sesame seeds

1.5-3.0

3.0

1.0

1,550

3.5.

The ingredients in the bread are optimum in the quality of bread products with good taste. Changing the quantities of ingredients in the bread is to get a new product.

The water content is calculated from the moisture content of the dough.

Technological process of making dough

Table I

The components included r ~ "--- ! Stages of technological process in the composition of bread, the name and mode of the technological process r 'Sugar! That lead -! Frizzy skin 1 Surf! ! ! processed ! 'Offices I ! ...... 2 _i 3____ T 4 ΐ 5 Wheat above- flour of this kind, kg 40 40 Wheat II flour, kg 20th Water, 1 60 Dry yeast, kg 0.3 0.2 Sugar, kg 3.0 Oil, kg 1.0 Salt, kg 1.3 °, 250 Sesame seeds, kg 1.0 2.5 Sweet bare, kg 100

3.

Continuation of Table I

I T - 'T 3 Γ --- To ~ Γ --- Acidic bare, kg 100 * 3 Initial temperature, ° C 58 + 2 36 + 2. 30 + 2 Defrosting, refrigeration time, h 2-3 Duration of fermentation, h 1.5-2 1-1.5 Final acidity, ° N 4, -4.5 3-4 Humidity,% 50 + 2 55 + 2 43 + 0.5

Preparation of defatted bald.

The sweet bun was prepared in a dough mixing tub. Pour wheat flour of the highest quality into the tub, add water at 85-90 ° C and mix well. Initial bare temperature 58 + 2 ° C. The prepared beaker was left for sugaring. The duration of de-icing is 1-1.5 h. The candy was cooled to 35 + 2 ° C.

Preparation of rotten bald.

Yeast was added to the candied and chilled bake and the mass was well mixed. Activation of yeast is recommended for the preparation of rotten bald, as activated yeast accelerates the dough's fermentation time. Duration of balding is 1.5-2 h. Its final acidity is 4.0-4.5 ° n.

Dough preparation.

He put wheat flour of the highest grade and grade II, sugar, salt, sesame seeds, added yeast, poured oil and added the smeared bake into the braided beak. The dough is leavened for 60-65 minutes. to 3.5-4.0 ° N acidity. The dough was divided into blanks by a dividing machine. The dough was given the appropriate shape and placed on the tins for raising before wrapping in sesame seeds and making cuts on the surface of the dough. The tin was placed in the oven cupboards at a temperature of 354-2 ° C and a relative humidity of 75-85%. Dough preparation time 40iI0 min. The dough blanks were baked in a baking oven at 230-250 ° G. Baking time 20-25 minutes. The baking temperature and duration depend on the oven construction and the mass of the dough.

Bread yield 136 kg (taking into account technological process losses and dough moisture).

The physico-chemical, organoleptic characteristics of declared and known bread (see RU Patent No. 2038016, IPC A 21 D 8/02, 1995) are shown in Table 2.

Bread products obtained from the declared composition are of high quality and have good taste properties provided by sesame seeds containing oil, which is used in the food industry. The sugar in the bread not only increases the activity of the yeast, which determines the structure of the flesh, but also improves the taste.

Physico-chemical, organoleptic quality indicators of bread table

Indicator name 1 v ' J Declares j bread J t r. Of course bread Moisture content of the pulp,% not more than 44 37 Acidity of the pulp, , not more than 5.0 2.5 Fleshiness,% at least 50 78-80 The smell of bread Characteristic of this duo- Characteristic nai without an outsider of bread smell smell The structure of the pulp Homogeneous, small Homogeneous, pores, soft minor tim elastic couples, mink roe elastic The bread surface With incisions, pa- Smooth, without sprinkled with sesame cracks, seeds with salt bright al

brownish

The declared bread indicators are determined by

Claims (1)

Definition of the Invention Bread containing flour, fat, yeast and salt, characterized in that it consists of the following components, kg: Wheat premium flour 80,0 Wheat type II flour Dry yeast 0,25 - 0,5 or Pressed yeast 1,5 -3,0 Sugar 3.0 Oil 1.0 Salt 1,550 Sesame Seeds 3.5 ·