RU2012149557A

RU2012149557A - METHOD FOR PRODUCING STEAM BAKERY PRODUCTS FROM COMPOSITE MIXTURE (OPTIONS)

Info

Publication number: RU2012149557A
Application number: RU2012149557/13A
Authority: RU
Inventors: Татьяна Глебовна Богатырева; Ирина Георгиевна Белявская; Андрей Сергеевич Абрамов
Priority date: 2012-11-21
Filing date: 2012-11-21
Publication date: 2014-05-27
Also published as: RU2536918C2

Abstract

1. Способ производства паровых хлебобулочных изделий, предусматривающий приготовление теста из муки, дрожжей, соли пищевой поваренной, воды, выбраживание теста, деление теста на тестовые заготовки, расстаивание тестовых заготовок, помещение тестовых заготовок в паровую камеру и их выдерживание в атмосфере насыщенного пара, отличающийся тем, что при замесе теста используется композитная смесь, включающая ржаную муку, овсяную муку, сухую пшеничную клейковину, порошок цикория, пищевые волокна, порошок кориандра, подкисляющую добавку.2. Способ по п.1, отличающийся тем, что для приготовления композитной смеси смешивают муку ржаную обдирную, муку овсяную, сухую пшеничную клейковину, пищевые волокна, порошок цикория, порошок кориандра, подкисляющую добавку «Аграм» черный в соотношениях по массе: 5:3,9:0,7:0,1:0,1:0,1:0,1, полученную смесь расфасовывают в полипропиленовые пакеты по 450 г и хранят при температуре 6-10°C в течение не более 8 месяцев.3. Способ по п.2, отличающийся тем, что для замеса теста из композитной смеси пакет со смесью вскрывают, смешивают с водой 0,75% прессованных дрожжей, 1,7% соли пищевой поваренной, 3,0% растительного масла, влажность теста доводят до 44,0%, тесто выбраживают в течение 120 мин, формуют в виде шара по 50 г, расстаивают при температуре 35-40°C в течение 30-40 мин, расстоявшиеся тестовые заготовки помещают в паровую камеру с температурой 98-100°C и пропаривают в течение 25-30 мин.4. Способ производства паровых хлебобулочных изделий, предусматривающий приготовление теста из муки, дрожжей, соли пищевой поваренной, воды, выбраживание теста, деление теста на тестовые заготовки, расстаивание тестовых заготовок, помещение т�1. Method for the production of steam bakery products, involving the preparation of dough from flour, yeast, salt, water, fermenting dough, dividing dough into dough pieces, placing dough pieces, placing dough pieces in a steam chamber and keeping them in an atmosphere of saturated steam, characterized the fact that when kneading dough, a composite mixture is used, including rye flour, oat flour, dry wheat gluten, chicory powder, dietary fiber, coriander powder, acidifying additive. 2. The method according to claim 1, characterized in that for the preparation of the composite mixture, peeled rye flour, oat flour, dry wheat gluten, dietary fiber, chicory powder, coriander powder, acidifying Agram additive black in weight ratios: 5: 3 are mixed 9: 0.7: 0.1: 0.1: 0.1: 0.1, the resulting mixture is packaged in polypropylene bags of 450 g and stored at a temperature of 6-10 ° C for no more than 8 months. 3. The method according to claim 2, characterized in that for kneading the dough from the composite mixture, the packet with the mixture is opened, mixed with water 0.75% pressed yeast, 1.7% edible salt, 3.0% vegetable oil, the humidity of the dough is adjusted to 44.0%, the dough is fermented for 120 minutes, formed into a ball of 50 g each, placed at a temperature of 35-40 ° C for 30-40 minutes, the spaced dough pieces are placed in a steam chamber with a temperature of 98-100 ° C and steamed for 25-30 minutes. 4. Method for the production of steam bakery products, involving the preparation of dough from flour, yeast, salt, water, fermenting dough, dividing dough into dough pieces, placing dough pieces, placing

Claims

1. Method for the production of steam bakery products, involving the preparation of dough from flour, yeast, salt, water, fermenting dough, dividing dough into dough pieces, placing dough pieces, placing dough pieces in a steam chamber and keeping them in an atmosphere of saturated steam, characterized the fact that when kneading dough, a composite mixture is used, including rye flour, oatmeal, dry wheat gluten, chicory powder, dietary fiber, coriander powder, an acidifying additive.

2. The method according to claim 1, characterized in that for the preparation of the composite mixture, peeled rye flour, oat flour, dry wheat gluten, dietary fiber, chicory powder, coriander powder, acidifying Agram additive black in weight ratios: 5 are mixed: 3.9: 0.7: 0.1: 0.1: 0.1: 0.1, the resulting mixture is packaged in polypropylene bags of 450 g and stored at a temperature of 6-10 ° C for no more than 8 months.

3. The method according to claim 2, characterized in that for kneading the dough from the composite mixture, the bag with the mixture is opened, mixed with water 0.75% pressed yeast, 1.7% edible salt, 3.0% vegetable oil, dough moisture adjusted to 44.0%, the dough is fermented for 120 minutes, molded in the form of a ball of 50 g, placed at a temperature of 35-40 ° C for 30-40 minutes, the spaced dough pieces are placed in a steam chamber with a temperature of 98-100 ° C and steamed for 25-30 minutes

4. A method for the production of steam bakery products, which involves preparing dough from flour, yeast, salt, water, fermenting dough, dividing dough into dough pieces, placing dough pieces, placing dough pieces in a steam chamber and keeping them in an atmosphere of saturated steam, which differs the fact that when kneading dough, a composite mixture is used, including general-purpose wheat flour, corn flour, dry wheat gluten, dried milk, and dietary fiber.

5. The method according to claim 4, characterized in that for the preparation of the composite mixture mixed wheat flour M 55-23, corn flour, dry wheat gluten, dried milk, dietary fiber in weight ratios: 8.5: 1: 0 are mixed , 1: 0.1: 0.1, the resulting composite mixture is packaged in 450 g polypropylene bags and stored at a temperature of 6-10 ° C for no more than 8 months.

6. The method according to claim 5, characterized in that for kneading the dough from the composite mixture, the bag with the mixture is opened, 3.0% pressed yeast, 1.5% edible salt, 3.0% vegetable oil are mixed with water, the humidity of the dough adjusted to 44.0%, the dough is fermented for 90 minutes, molded into a ball of 50 g each, placed at a temperature of 35-40 ° C for 20-25 minutes, the spaced dough pieces are placed in a steam chamber with a temperature of 98-100 ° C and steamed for 35-40 minutes

7. A method for the production of steam bakery products, involving the preparation of dough from flour, yeast, salt, water, fermenting dough, dividing dough into dough pieces, placing dough pieces, placing dough pieces in a steam chamber and keeping them in an atmosphere of saturated steam, characterized the fact that when kneading dough, a composite mixture is used, including general-purpose wheat flour, dry wheat gluten, milk powder, spirulina microalgae powder.

8. The method according to claim 7, characterized in that for the preparation of the composite mixture mixed wheat flour for general use M 55-23, dried wheat gluten, dried milk, spirulina microalgae powder in weight ratios: 8.4: 1: 0.5 : 0.1, the resulting composite mixture is packaged in 450 g polypropylene bags and stored at a temperature of 6-10 ° C for 8 months.

9. The method according to claim 8, characterized in that for kneading the dough from the composite mixture, the packet with the mixture is opened, mixed with water 3.5% pressed yeast, 1.5% edible salt, 3.0% vegetable oil, dough humidity adjusted to 43.5%, the dough is fermented for 90 minutes, molded into a ball of 50 g each, placed at a temperature of 35-40 ° C for 20-25 minutes, the spaced dough pieces are placed in a steam chamber with a temperature of 98-100 ° C and steamed for 20-25 minutes