LV12552B - METHOD OF PREPARING BREAD PRODUCTS - Google Patents

Abstract

The present invention relates to the production of bread, particularly to the producing bread products characterised by high calcium-content. The offered method for backing bread products comprises mixing the flour with bran, whey, calcium carbonate and leaven.

Description

Bread making method

The invention relates to the manufacture of bakery products, in particular to the production of calcium-rich bakery products.

There is a known method of making wheat bread described in the USSR aut. circ. 1 606081, ISK A21D 8/02, Appl. 10.08.88, which provides for preparation of a screened rye flour starter in a quantity of 3-5% of the dough mass, which is scalded at 49 to 52 ° C by mixing flour with water in the ratio (1: 3) to (1: 4) and adding orthophosphoric acid and sodium or potassium phosphate 0.02-0.04% and 0.02-0.06% of the total dough, wheat flour dough mixing, fermentation, portioning and baking. This technique has been adopted as a prototype.

The disadvantage of this technique is the use of orthophosphoric acid and its salts in the preparation of dough, which is not desirable according to internationally recognized requirements for bakery products.

The object of the present invention is to improve the organoleptic properties of the product and to increase the calcium content by removing the phosphate additive (orthophosphoric acid and sodium or potassium phosphate) and replacing part of the flour (20-35%) with wheat bran.

The purpose is achieved by using flour, bran, whey, calcium carbonate, yeast and flavoring in the proportions below for the preparation of the dough. The dough is prepared as follows; If necessary, bran, yeast, seasoning and dough are mixed in the sifted flour. To the mixture is added pre-prepared whey with calcium carbonate. The dough is stirred until homogenous, monitored, divided into portions, molded and baked in a oven at 50 ° C to 200 ° C for 5060 min.

Bakery products made by this method contain the following components in the following percentages by weight:

flour 30.0 - 50.0 whey 45.0 - 50.0 calcium carbonate 0.7 - 0.8 yeast 0.2 - 0.3 bran rest.

You can add 0.5-0.8% flavors to your products using herb seeds as additives.

The following examples illustrate the technique:

Example 1: For making 100 kg dough you need:

flour 30.0 kg whey 47.01 calcium carbonate 0.75 kg yeast 0.25 kg bran 22.0 kg

In a dough mixer mix 30.0 kg flour with 22.0 kg bran, 0.25 kg yeast. To the prepared mass add previously prepared 47.0 l of whey with 0.75 kg of calcium carbonate. The dough is kneaded until the mass adheres to the walls of the dish, then divided into portions of 0.1 kg, monitored, molded and baked at 200 ° C for 50-60 minutes. The finished product is a well-baked loaf of calcium with a high calcium content.

Example 2: For making 100 kg dough you need:

flour 45.0 kg whey 46.01 calcium carbonate 0.7 kg yeast 0.2 kg bran 8.1 kg.

The finished product is a well-baked calcium-rich bread.

Example 3: For making 100 kg dough you need:

flour 50.0 kg whey 49.01 calcium carbonate 0.8 kg yeast 0.2 kg

The finished product is a well-baked calcium-rich bread.

Example 4. For making 100 kg dough you need:

flour 40.0 kg whey 45.01 calcium carbonate 0.7 kg yeast 0.3 kg bran 14.0 kg

The finished product is a well-baked calcium-rich bread.

Claims (1)

INVENTION FORMULA A method of making bread products, which involves mixing flour dough, adding yeast, making dough into portions and baking, which is characterized by the use of flour, bran and flavors, which are mixed in the dough mixer with pre-prepared whey. calcium carbonate with the following components (% by weight): Flour 30.0 - 50.0 Whey 45.0 - 50.0 Calcium carbonate 0,7 - 0,8 Yeast 0,2 - 0,3 The rest of the bran.