RU2014125366A

RU2014125366A - METHOD FOR PRODUCING OTHER BAKERY PRODUCTS WITH INTRODUCTION OF Porridge FROM BUCKWHEAT

Info

Publication number: RU2014125366A
Application number: RU2014125366A
Authority: RU
Inventors: Наталья Сергеевна Родионова; Елена Владимировна Белокурова; Мария Александровна Кузнецова; Сергей Александрович Солохин
Priority date: 2014-06-23
Filing date: 2014-06-23
Publication date: 2016-01-20
Also published as: RU2589790C2

Abstract

Способ производства сдобных булочных изделий с внесением каши из гречневой крупы, включающий замес теста из муки пшеничной высшего сорта, яиц куриных, молочного маргарина, молока, раствора поваренной пищевой соли и сахара-песка и суспензии прессованных дрожжей, выбраживание, разделку, расстойку и выпечку, отличающийся тем, что при замесе теста в него дополнительно вносят рассыпчатую кашу из гречневой крупы с влажностью 60%, взятую в количестве 25% к массе пшеничной муки, при замесе теста в тестомесильную машину вначале вносят пшеничную муку, затем при работающем месильном органе тестомесильной машины постепенно добавляют кашу из гречневой крупы, куриные яйца, молоко, молочный маргарин, затем раствор поваренной пищевой соли, сахара-песка и суспензию прессованных дрожжей, замес продолжают 3-5 мин, выбраживание теста осуществляют в течение 60-90 мин, выпечку проводят при температуре 180-190°С в течение 15-20 мин, при этом тесто влажностью 42% готовят при следующем содержании рецептурных компонентов, г на 100 г теста:мука пшеничная высшего сорта - 37,5;каша из гречневой крупы - 12,5;яйцо куриное - 6,5;маргарин молочный - 7,5;молоко 3,2% - 7,5;сахар-песок - 13;раствор поваренной пищевой соли - 0,5,суспензия дрожжей хлебопекарных прессованных - 0,5,вода - по расчету.A method for the production of rich bakery products with the addition of buckwheat cereal, including kneading dough from premium wheat flour, chicken eggs, milk margarine, milk, a solution of table salt and granulated sugar and a suspension of pressed yeast, fermenting, cutting, proofing and baking, characterized in that when kneading dough, it is additionally added with friable buckwheat porridge with a moisture content of 60%, taken in an amount of 25% by weight of wheat flour, when kneading dough, wheat flour is first introduced into the dough mixing machine, then, when the kneading organ of the kneading machine is working, buckwheat porridge, chicken eggs, milk, milk margarine are gradually added, then a solution of table salt, granulated sugar and a suspension of pressed yeast, kneading is continued for 3-5 minutes, the dough is fermented for 60- 90 min, baking is carried out at a temperature of 180-190 ° C for 15-20 minutes, while dough with a moisture content of 42% is prepared with the following contents of the recipe components, g per 100 g of dough: premium wheat flour - 37.5; buckwheat porridge cereals - 12.5; chicken egg - 6.5; milk margarine - 7.5; milk 3.2% - 7.5; granulated sugar - 13; sodium chloride solution - 0.5, a suspension of pressed baker's yeast - 0.5, water - as calculated.

Claims

A method for the production of rich bakery products with the addition of buckwheat cereal, including kneading dough from premium wheat flour, chicken eggs, milk margarine, milk, a solution of table salt and granulated sugar and a suspension of pressed yeast, fermenting, cutting, proofing and baking, characterized in that when kneading dough, it is additionally added with friable buckwheat porridge with a moisture content of 60%, taken in an amount of 25% by weight of wheat flour, when kneading dough, wheat flour is first introduced into the dough mixing machine, then, when the kneading organ of the kneading machine is working, buckwheat porridge, chicken eggs, milk, milk margarine are gradually added, then a solution of table salt, granulated sugar and a suspension of pressed yeast, kneading is continued for 3-5 minutes, the dough is fermented for 60- 90 min, baking is carried out at a temperature of 180-190 ° C for 15-20 minutes, while the dough with a moisture content of 42% is prepared with the following contents of the recipe components, g per 100 g of dough:

premium wheat flour - 37.5;

buckwheat porridge - 12.5;

chicken egg - 6.5;

milk margarine - 7.5;

milk 3.2% - 7.5;

granulated sugar - 13;

table salt solution - 0.5,

pressed yeast suspension - 0.5,

water - by calculation.