UA62313A - Method for production of doughnuts (variants) - Google Patents

Abstract

A method for production of doughnuts consists in dough kneading, fermentation, processing, proofing at two stages and baking the products. Upon first proofing forming and filling with stuffing of one side of half-finished product is carried out, and second proofing is carried out for 20-30 min. According to other variant second proofing is carried out for 20-30 min., and product is formed by means of filling partial pressing-out.

Description

Description of the invention

The invention relates to the food industry, and in particular to catering and bakery 2 production.

A well-known method of preparing bakery products (I.M. Reuter, "Handbook of bakery production" -- M. Pishchevaya promyishlennost. -- 1977r.--1.2.- 0. 207-209 -- prototype) which includes all traditional stages of preparation, this is the preparation of the dough in a steamless way, proofing it for 45-6 hours. its processing, forming into a product, subsequent proofing and baking, however, this method cannot obtain 70 air products with baking on the surface.

The basis of the invention is the task of creating a method of preparing donuts in which, due to technological features, it would be possible to obtain high-quality products and speed up the production process.

The task is achieved by the fact that in the method of preparing donuts, which includes kneading the dough, kneading, 12 processing, proofing in two stages and baking the products, after the first proofing, they are formed and stuffed with minced meat on one side of the workpiece, turned into a tube, tied at the ends, adding the shape of a ring, and any fillers, such as jam, are used as minced meat, and then a second proofing is carried out for 20-300 minutes, or a second proofing is carried out for 20-30 minutes, and then the product is formed by partially squeezing out the core, fried, and stuffed minced meat, using any fillers.

Forming the product by filling it with minced meat on one side of the blank, followed by rolling it into a tube and tying the ends with the addition of a ring-shaped product, and the following second proofing for 20-3 hours, or after the second proofing, forming the product by partially squeezing out the core, frying, and filling minced meat, using any fillers, allows to improve the quality of the finished product, as well as to obtain products with different fillers. 29 This method is carried out as follows. "

Example 1. The dough is prepared without steam. Mix the necessary components according to the recipe for 100 pcs. g.:

Wheat flour v/s 4830

Pressed yeast 00 o

Salt BO "-

BO0 sugar

Water 3200 i)

Test mass in Ge

After kneading, the dough ferments for 20 minutes. in a room with a temperature of 35-40". After the end of time, the dough is kneaded and left for another 20 minutes. Then the dough is processed into balls weighing 80 g and rolled out on a table greased with vegetable oil at a distance of 4 cm from each other. After proofing for 5 minutes, turn the balls of dough over to the other side and give them the shape of an oval cake, spread the minced meat on one side of the oval, then turn the cake into a tube, connect and tie the ends. After proofing for 20 minutes, the donuts are fried in fat at at a temperature of 180-19020. t s Example 2. The dough is prepared in a steamless method. Mix the necessary components according to the recipe for 100 pieces per gram: ;" and Wheat flour v/s 4830

Pressed yeast 00

Salt BO (o) Sugar BO g Water 3200

Dough mass in (95) 20 After kneading, the dough ferments for 20 minutes. in a room with a temperature of 35-407C. After the time is up, the dough is rolled over and left for another 20 minutes. Then the dough is processed into balls weighing 80 g. and unfold them on the table greased with vegetable oil at a distance of 4-bsm. one from the other. After 5 minutes the dough balls are turned over to the other side of the proofers and given the shape of an oval cake, the minced meat is laid out on one side of the oval, after which the cake is turned into a tube, connected and tied at the ends. After the appeal proofing donuts are fried in Fat at a temperature of 180-190. with" Example 3. The dough is prepared in a steamless method. Mix the necessary components according to the recipe for 100 pieces per year:

Wheat flour v/s 4830

Pressed yeast 00 60 BO salt

BO0 sugar

Water 3200

The mass of the dough is 65. After kneading, the dough ferments for 20 minutes. in a room with a temperature of 35-40"C. After the time is up, the dough is kneaded and left for another 20 minutes. Then the dough is processed into balls weighing 80 g and rolled out on -D-

a table greased with vegetable oil at a distance of 4-bsm. one from the other. After 5 minutes after proofing, the balls of dough are turned over to the other side and a second proofing is carried out for 20-3 hours, and then the product is formed by partially squeezing out the core, fried, and stuffed with minced meat using any filler.

Organic indicators of the quality of the finished product are given in Table 1.

Table 1 (Appearance (the surface is not contaminated, without burns, cracks, slightly wrinkled, products in the form of rings or balls are characteristic of freshly baked yeast dough, without taste, characteristic of freshly fried yeast dough, without odor, donuts are lush, when lightly pressed, they restore their original shape

The proofing regime is determined by achieving optimal indicators of biochemical processes occurring in the dough, which ensures the production of original high-quality bakery products.

With other technological parameters, the result is not achieved.

The use of this invention makes it possible to obtain high-quality products with various fillers and

To High taste qualities.

Claims (2)

The formula of the invention 1. A method of preparing doughnuts, which includes kneading the dough, kneading, processing, proofing in two stages and baking the products, which differs in that after the first proofing, they are formed and stuffed with minced meat "on one side of the workpiece, turned into a tube, tied at the ends , adding the shape of a ring, and any fillers are used as minced meat, such as jam, and then a second proofing is carried out for 20-30 minutes. 2. The method of preparing doughnuts, which includes dough kneading, kneading, processing, proofing in two stages and baking the products, which is distinguished by the fact that the second proofing is carried out for 20-30 minutes, and then the product is formed by partially squeezing out the core, fried and stuffed with minced meat, using any fillers. (ze) Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated SM microcircuits", 2003, M 12, 15.12.2003. State Department of Intellectual Property of the Ministry of Education and Social Science of Ukraine. - and? (o) name) (95) - 70 syu» 60 b5