Quality control and safety of finished products. Organization and implementation of the preparation of rich bakery products and festive bread Rules for the preparation of various types of complex bakery products

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Bakery products

The products are baked at t180-250, depending on the size of the products. Small products are baked at a higher temperature, and large products at a lower temperature and for a long time.

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Buns

Buns are simple or rich products of various shapes (round, oval, square, etc.) weighing from 50 to 200 g. Yeast dough for buns they are prepared in a bezoparny or sponge way. In the recipes below, various additives are widely used: vanillin, raisins, nuts, saffron, etc. The high content of fat, sugar, eggs and flavoring substances make the buns high in calories. The recipes for making buns are given in table.

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Bun "School".

The dough is prepared in a bezoparny or sponge way; On a table dusty with flour, the finished dough is divided into pieces weighing 47 grams and balls are formed; Placed on pastry sheets seam down at a distance of 3-4 cm from each other; Duration of proofing of products in a warm, humid place 25-30 minutes; 5-10 minutes before baking, buns are smeared with melange; Bake at a temperature of 250-270 * C for 8-10 minutes.

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High calorie buns

High-calorie buns These are round buns rich in sugar and fat. The recipe for buns includes 25% sugar, 18% butter, 20% eggs, 30% raisins and 20% milk. Sprinkle on top of the buns with chopped almonds or nuts. To improve the taste and smell, vanillin (vanilla buns), lemon essence ( lemon buns) or saffron (saffron buns). The weight of the pastry is 50 and 100 g.

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Wheat flour 1 grade - 250 g. / 250 g. Pressed yeast - 15 g. / 15 g. Edible table salt - 5 g. Granulated sugar - 125 g. Cow's butter unsalted - 90 g. Pasteurized cow's milk with fat content not less than 3.2% - 100 g Water - 30 g / 34 g Chicken egg in the dough - 75 g Chicken egg for coating - 25 g Vanillin - 0.2 g Crushed nuts for dusting - 10 g Dried grapes 150 g Fermentation time 240 ... 300 min * / 80 ... 120 min *** Proving time 80 ... 100 min Oven temperature +180 ... 220 * B baking time 25 ... 35 min Bun weight 100 g ...

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Baking

A characteristic feature of the muffin is an extremely varied shape with a clearly defined pattern: pretzel, buns, oysters; curly pastry in the form of mushrooms, animals and other forms. Buttered products include all types of bakery products containing at least 7% sugar and 7% fat per 100 kg of flour. The dough is prepared in a sponge way. The most time consuming operation in the production of baking is their final shaping and surface finishing. All these operations are done manually. The surface of the muffin can be glossy, finished with sugar, crumbs, poppy seeds, lipstick, jam, cream.

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Baking ordinary

An ordinary pastry is produced in the form of a bun (with two layered petals), a heart (with three and four petals), an oyster (round, oblong, spiral, curly), a rose, a snail, a bow, a deer horn, corn, crab, broom, spider, fire, oak leaf; in the form of twisted products - braids, twists, monograms.

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Spiral oyster. The dough is rolled up. Cut into pieces, check the mass and place on a baking sheet with a cut down so that there is another cut at the top that looks like a spiral. If, when making a roll, the edges of the layer are not sealed with egg grease, then the ends of the spiral will disperse during proofing and baking and the product will lose its shape. It is necessary to glue the edge of the layer well to the roll or separate the end of the spiral from the cut piece and place it under the product when laying on a baking sheet. An oblong oyster. The dough roll is prepared as described above. Pieces are cut from the rolled roll, which, after weighing, are placed on the table. With a thin rolling pin 1–1.5 cm in diameter, holding the ends with your hands, press parallel to the cuts on a piece of dough. In this case, the upper layers on both sides are turned up, and the middle and lower layers diverge in both directions. Products take on the shape of an oyster.

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OYSTER Roll a large piece of dough with a rolling pin into a rectangle 5 cm thick. Grease with butter. Roll the dough into a roll so that 8-10 rolls are formed like a roll. Turn the roll over with the seam down and cut equal pieces from it to form products

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SPIRAL OYSTER The oyster is formed in the form of a spiral and the end of the spiral is placed under the middle of the piece. SHAPED OYSTER This oyster is shaped like a spiral, additionally making an incision with a knife, as when cutting a bun. When laid on a sheet, they unfold along the incision, get a figured oyster in two, three, four spirals, connected together.

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A large piece of dough is rolled out, oiled and cut into strips. The strips are twisted into flagella, from which various types of products are made.

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An elongated ring is formed from half of the bundle, the remaining end is twisted and fixed at the opposite end of the ring.

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Both ends of the flagellum are twisted with both hands in opposite directions.

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Bun.

The dough is prepared in a sponge way and cut in the form of buns or oysters; The dough is laid out on a table dusted with flour and rolled into bundles of equal thickness, which are cut into pieces weighing 57 grams; A piece is rolled out with a rolling pin, greased with butter or margarine and wrapped in a roll; Having folded the roll in half, make one or two cuts with a knife; The products are placed on a greased sheet, left for proofing for 30 minutes, for 10 minutes; Before baking, grease with an egg and sprinkle with powdered sugar after baking; Bake at a temperature of 250-260 ° C

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Vyborg bakery

Vyborg bun is made from yeast sponge dough. The most common products of the Vyborg muffin are buns, oysters, buns sprinkled with crumbs, bars and sticks. Vyborg buns can also be prepared in the form of bows, rings, pretzels, horseshoes, fans, curls, etc. To prepare a sprinkled bun, divide the dough into pieces, roll them into round balls, dip in butter, sprinkle with flour crumbs and put on a baking sheet. After a little proofing, make a depression in the middle of the bun in which to put the jam. After baking, sprinkle the buns with powdered sugar.

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Finish the surface of the Vyborg muffin with jam, lipstick, poppy seeds, sugar or flour crumbs. For flour crumbs made from flour (one part), sugar (one part) and ghee (0.5 part), knead the dough and rub it through a screen. Products weighing up to 100 g should be baked at a temperature of 240-260 °

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Don baking

It is produced in the form of piece products weighing 0.1 and 0.2 kg. Products are given the following shape: spiral; letter B; eight; weave with two free ends; weave in the form of two hooks. The surface of the products is glossy, covered with egg grease. The dough is prepared in a sponge way. The finished dough is divided into pieces, rounded, and preliminary proofed. Shaped on a roller machine and manually formed into the desired shape. They are laid on sheets and sent for proofing. After proofing, the workpieces are greased with egg grease and sent for baking. Baking with steam.

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Vyborg curly pastry

The dough is prepared in a sponge way with a fillet. Finishing - after 50-60 minutes of fermentation. If the flour is strong, then after the otdoboka, they make an additional crush. Proofing on sheets - 60-120 min. For 10-15 minutes before planting in the oven, the products are greased with an egg. Some products are trimmed with poppy seeds. Duration of baking in an unmoistened baking chamber for products weighing up to 0.1 kg - 13-16 minutes, 0.5 kg - 18-25 minutes at 200-220 ° C. Finished hot products are left on the sheets until they cool completely. After cooling, some products are trimmed with powdered sugar or fondant. Vyborg figured baked goods are produced in the form of birds, animals, fish, etc. Belgorod bakery has the shape of a lyre, a horseshoe.

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Pies

Rastegai is one of the types of Russian baked pies made from uncooked yeast dough with a wide variety of fillings, best of all with fish, for example, salmon or beluga. Gilyarovsky wrote: “Yegorov's tavern, besides pancakes, was famous for fish pies. This is a round, full plate, pie stuffed with minced fish with a viziga, and the middle is open, and in it, on a slice of sturgeon, is a piece of burbot liver. A gravy boat of fish soup was served for free with the pie ... ”One can add to his words that after baking, melted butter was poured into the open middle of a classic pie, and more often meat or fish broth with shredded parsley (for this,“ gravy boat of fish soup was served for free ”).

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Then the filling made of vyzigi or rice with onions and hard eggs was covered with a piece of noble fish - boiled Caspian sturgeon or salted Pechora salmon and “painted over” with burbot liver. Semyon Petrovich Tararykin's Moscow restaurant "Prague" on Arbat at the time of Gilyarovsky was especially proud of its pies "in half" - stuffed with sterlet and sturgeon Rastegai were put on a plate with a golden inscription "Hello from Tararykin" for money - they also gave a glass. The pie itself is made small, but elongated, giving it the shape of a shoe. Pies are often served with soups: fish pie - for the ear, with meat and mushrooms - for broths, with rice, onions, carrots and eggs - and for fish and meat soups. Pie pies were once the main attraction of the Moscow peddling trade. On short days they were baked with meat and onions, on lean days - with slices of beluga, salmon and milk. As befits a pie, the filling was in sight and did not close with the dough. Such a pie was sprinkled with salt, pepper, oiled and poured with hot broth - meat or fish, which was kept in tin-plated jugs wrapped in rags. Such pies cost only one or two kopecks!

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Pies. Ingredients: yeast dough - 120 g, minced meat - 40 g; for lubrication: eggs - 2 pcs.; fat for sheets - 0.2 g. Output - 143 g. The dough for pies is prepared in a sponge way, with a thicker consistency than for baked pies. Pieces of dough weighing 120 g are molded into balls, left for 5–8 minutes for proofing and rolled into a round cake, on which minced meat with onions, fish with rice and viziga or rice with mushrooms are placed. The edges of the cake are pinched over the minced meat, leaving the middle open. The products are allowed to stand for 20-30 minutes, greased with melange and baked at a temperature of 280-290 ° C. Moscow pies are baked in the same form, weighing 210 g each, with the same minced meat. In accordance with the type of minced meat, after baking, pieces of fish, caps of pickled mushrooms or sliced ​​eggs are placed in the middle of the pie. Hot ready-made pies are greased with butter. Snack pies are baked with the same types of minced meat, but with a smaller mass (yield - 50 g). Pies with minced fish served to the ear, with meat - to a transparent meat broth, and pies with mushrooms - to mushroom broth or separately as a hot appetizer.

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Quality requirements: the pies must have a shiny light brown surface, boat-shaped, the middle is open, minced meat is visible. The crumb is well baked, fluffy.

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Raisin tunnels Prepare yeast dough, cut candied fruits into small cubes; finely grind cardamom and nutmeg and add while kneading the dough; Sort out the raisins, rinse and add while kneading the dough (make sure not to crush the raisins, as this makes the dough grayish). Roll the finished dough into a round ball, form an oblong loaf and after five minutes of proofing, make two wide grooves along the length of the loaf with a rolling pin, then fold in half (lengthwise) and press it again with a rolling pin. Place on a greased baking sheet. After full proofing, grease the surface with oil and bake at 210-220 °. After baking, grease the products with butter and sprinkle with powdered sugar and vanilla.

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Flour 1000, sugar 200, table margarine 200, raisins 300, candied fruits 100, yeast 30, milk 100, eggs 430, butter for lubricating products 10, salt 5, cardamom 2, nutmeg 1. Pure raisin tunnels with nuts

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Candied raisin tunnels with powdered sugar. Cut candied fruits into dough to the size of raisins

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Puff rosaries with jam

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Hungarian cheesecake

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Roll out the dough to a thickness of 0.5-0.7 cm, cut into squares with a side of about 10 cm. For the curd filling, rub the curd through a sieve. Pound eggs white with sugar, mix with cottage cheese. Add lemon zest grated on a fine grater to the curd mass. Whisk the whites into a strong foam and gently add to the curd. The consistency of the filling should resemble very thick sour cream.

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Put the filling in the middle of each square, overlap the corners in the middle, "house". Let stand 15 minutes. Bake until tender, 15–20 minutes. Serve the prepared cheesecakes sprinkled with icing sugar.

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Pies

Pies learned to bake in Russia a long time ago. Not a single holiday was complete without them. The word "pie" itself, most likely, has its basis "feast". Pies were an obligatory attribute of wedding, New Year, birthday and any other festive table... Pies in the house are a guarantee of well-being in the family - it has long been thought so. The day after the wedding, the young woman baked a cake. She treated them to a guest, and they judged the housewife of the future mistress by his taste. On the day of the name day, it was customary to bake pies and send them to family and friends, as a kind of invitation to a holiday. Sweet cakes were usually sent to the godfather and mother as a sign of special respect. Cabbage pie was a must on the birthday. Russian cuisine knows a lot of recipes for a wide variety of pies. They have been worked out for centuries, passed on from generation to generation, nevertheless, each housewife tried to bring something of her own. Of all types of products, pies rank first as the most common. Even the name "PIE" comes from the ancient Greek "feast" - a holiday, fun. There are so many pies in Russian cuisine: open, closed, round, rectangular, low, high, with one kind of minced meat and multi-layered. And now pies differ in recipe, method of dough preparation (yeast, flaky, unleavened, etc.) filling, shape (open and closed, small and large, round and square).

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Pie with apples

Apples, without peeling, cut into thin slices of the same size, sprinkle with lemon juice so that the apples do not darken, sprinkle with sugar. The dough is rolled out in the form of an oval 1 cm thick, pricked over the entire surface with a fork. Prepared apple slices are neatly laid with "scales" on the surface of the dough, between apple slices should be placed like "sparks" of lingonberry or cranberry berries. The edges of the dough are folded, greased with yolk, a "string" woven from two thinly rolled dough flagella is laid along the edge of the oval, pressed against the oval and also smeared with yolk. The cake is baked at a temperature of 180-200 ° C until tender. The apple pie has a pleasant delicate sweet and sour taste and aroma. Serve with tea.

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Fish pie

Roll out the puff pastry, put it on a baking sheet, fold the edges and place in an oven heated to 210 ° C for 10 minutes. Melt the butter in a frying pan, fry the onion in it for 10 minutes, add a teaspoon of salt. Put the boiled fish, peeled and cut into circles tomatoes on a cooled layer of dough, sprinkle with black pepper, cover with fried onions. Beat eggs and cream with red pepper and salt and pour over the fish and tomatoes. The pie is placed in an oven heated to 190 ° C for 25 minutes (the filling should brown). Serve hot.

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Pie with meat

The dough is prepared in a sponge way. Divide into pieces weighing 600 g (part of the dough is left for decoration). After incomplete proofing, they are rolled into a layer. Spread the minced meat, pinch the edges of the dough over the minced meat and lay on the pastry sheet with the seam down. The surface is smeared with an egg and decorated with dough figurines. After full proofing, the surface is greased with an egg again and punctures are made so that there are no breaks during baking.

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Poppy seed pie

Yeast dough is prepared using a sponge or non-steam method, after fermentation, a 15 mm thick layer is rolled out and cut into strips 120 mm wide, a filling is applied to the middle. One edge is smeared with melange and rolled up with a tourniquet, starting from the edge, not smeared with melange. The leveled rope is smeared with melange, cut into pieces and laid on sheets in the form of a round pie, melted and baked for 30-40 minutes at a temperature of 180-200 ° C. After cooling, the pie is soaked with syrup and glazed with fondant. To prepare the filling, the poppy seeds are poured with water and brought to a boil. Then the water is drained, the cooled magician is mixed with sugar, passed through a meat grinder and mixed with honey. Lipstick is prepared according to the basic technology. The surface is covered with lipstick. The crumb is well baked, the cut shows a layer of poppy

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Apricot pie

Knead into an even, soft dough of flour, eggs, butter and baking powder, divide it in two (1: 2 ratio). Roll out most of the dough in a 1 cm thick layer and place on a greased, floured baking sheet. Put the apricots cut into halves on the dough. Chopped nuts can be poured between the fruits. Knead the other part of the dough with flour until a harder consistency is obtained, grate on a coarse grater and sprinkle the cake on top. When the cake is baked

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Pie recipes

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Cake edge decoration

Fork edge Trim the edges of the dough flush with the edge of the baking pan. Use a four-prong fork to press the dough against the edge of the mold. Walk all over the curb. Ribbed Edge Place one index finger on the outside of the curb. Gently grab it with the index and thumb of your other hand for a frill. Repeat the same around the entire edge. There should be 5 mm between each frill. Sharp ribbed edge Place the index finger of one hand with inside curb. Grasp it tightly with the index and thumb of your other hand - you will get a groove. Repeat this all over the edge of the cake. There should be 5 mm between the grooves.

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Twisted string Place your thumb at an angle to the edge of the dough. Then grab the dough between your thumb and forefinger. Place your thumb in the groove left by your index finger. Pinch. Repeat the same steps around the entire cake. Leaf curb Prepare dough for closed pie... Roll a large ball of dough into a layer and place it in a mold. Cut the dough flush with the edge of the mold. Roll the second ball into the layer to a thickness of 2 mm. Use a knife to cut the leaves out of this slab of dough. Use the blunt side of the knife to push through the "veins" on the leaves. Lightly brush the edges of the dough with water. Press the leaves against the edge of the dough.

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Assessment of the quality of the pies

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Buns "Creme de Parisienne"

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Prepare the dough: Mix all dry ingredients: flour, cream (milk), yeast, sugar, salt. Beat the egg with a fork and combine with water and gradually adding it to the flour mixture, knead the dough. Add zest and butter, knead into the dough. The dough is sticky, but do not add any more flour. Cover the dough with a towel and leave to rise for about 2 hours. Prepare the cream: Dissolve the starch in milk, add the yolks, sugar, vanilla, zest and cook over medium heat, stirring constantly (the finished cream begins to gurgle). Cool, add oil, beat lightly and, adding almonds and juice, mix. Cutting: Knead the dough that has come up, dust the work surface with flour and divide the dough into 15 pieces. Roll each piece into an oval 12-15 cm.Put the cream closer to one edge, stepping back 3 cm from the edge.

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2. Close the cream with dough and seal the edges well.

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3. Cut the remaining edge of the dough into strips and roll up the bun. Place the buns on a baking sheet lined with baking paper and proof for 30 minutes. Grease with yolk and bake in heated to 180 gr. From the oven 15 minutes until golden brown. Cover the finished buns with a towel and let cool for 10-15 minutes, sprinkle with powdered sugar. NOTE. You can also cook chocolate "Parisians" by replacing 2-3 tbsp in the dough. l. flour for cocoa powder. In this case, it is better to add chocolate instead of butter to the cream.

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Pretzels

Pretzels are made from sugarless dough, with sugar and lots of baking. The dough can be yeast-free and yeast-free. In terms of manufacturing, pretzels can be baked, custard and deep fried. The design of pretzels is very diverse: with sugar, poppy seeds, cinnamon and sugar, caraway seeds, salt, nuts. Pretzels for special occasions are decorated with flowers, figures and various elements of bakery sculpture.

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Pretzel recipe

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Riga pretzel

"Riga" pretzel 1 kg of flour 1c., 40g of yeast, 10g of salt, 230g of sugar, 180g of butter, 200g of fat milk, 200g of eggs (160 in the dough, 40 for lubrication), 0.1g of vanillin, 300g of raisins, water. 20g icing sugar for finishing after baking, 20g almonds for finishing before baking. Pretzels weighing 500g or 1 kg. Sponge dough (dough for 4 hours, dough for 2 hours of fermentation). Proofing for 1.5 hours. Baking: 500g pretzels are baked for 23-27 min at 190C. Pretzels weighing 1kg are baked for 27-32min at 190C.

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A pretzel with ears of corn, a loaf with ears in the past had a special purpose. They were baked for such a wonderful event in rural life as the end of the harvest season. At all times, man has earned his bread by the sweat of his brow. Growing and harvesting crops from the field is the most important and significant event in the life of a farmer, therefore the baked product is not just bread, but a hymn to bread, a hymn of human life.

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Pretzel with ears

Knead a rather steep dough, put in a warm place for fermentation, and knead twice. After the second kneading, when the dough rises again, roll a tourniquet out of it, wrap a pretzel out of it, put it on a greased baking sheet, leave for proofing. Prepare spikelets from grated dough and after proving the pretzel and smearing its surface with yolk with the addition of a pinch of sugar, decorate the pretzel with ears, which are greased only with protein. Bake the pretzel at a temperature of 240 * C. The finished product has a contrasting tint: golden spikelets on a bright brown pretzel. The secret of obtaining this is not only that the bright brown color is provided by using yolk with a small addition of sugar as a lubricant, and the delicate shade of light golden spikelets - by smearing with one protein. The main thing is that the nature of the dough is different. The dough for the pretzel is yeast-rich, but for the ears - grated from flour, water and yeast, without sugar.

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Butter pretzels for tea

Stir sugar, yeast in warm milk and leave the mass to ferment. Add egg yolks, flour to the sourdough, mixing it with salt, butter or margarine and knead a sufficiently steep dough, which is left for proofing. Roll it out on a floured cutting board, cut into small pieces, which are rolled into long strands, and shaped into pretzels. Transfer to a lightly oiled baking sheet, brush with beaten egg and bake in the oven.

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Butter pretzel

Mix milk, granulated sugar, eggs, butter and yeast well and leave overnight. In the morning add sifted wheat flour, salt and knead the dough. Put it in a greased dish and leave in a warm place. After 30-40 minutes, put in the oven on low heat for 25 minutes, and then, increasing the heat, bake until tender.

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Assessment of the quality of pretzels

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Kulebyaki

Kulebyaka is a pie with a filling, a dish of traditional Russian cuisine. It was first mentioned in the 12th century. Initially it was prepared on the basis of yeast dough, now more and more unleavened sourdough. The name comes from the word "kulebyachit", that is, "crumple with hands." Not a single holiday among our ancestors was complete without a kulebyaki, she was sure to be present at the Christmas table, and later on the New Year's. The kulebyaka is not always decorated in the form of an oblong pie. If, for example, a pie with potatoes and pork, you can give the pie the shape of a piglet. Here you need to remember that: ears and a patch, in order to better retain their shape, are made from a tougher dough. Eyes can be made from raisins or peppercorns.

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Kulebyaka

Ingredients: Flour 4150, granulated sugar 170, table margarine 100, melange 100, yeast 100, salt 50, water 1700, minced meat 5300. For lubrication: melange 100, fat for sheets 25. Yield 10000 (10 pcs. 1000 g) ... The yeast sponge dough is weighed in 600 g each, rolled up in the form of a small rope, allowed to stand for 8-10 minutes and rolled into a layer 1 cm thick, 18-20 cm wide, long by the size of the pastry sheet. In the middle of the dough strip (along the entire length), evenly distribute the minced meat (530 g each) and pinch the edges. Kulebyaku is transferred to a greased sheet and leveled. Kulebyaki are laid at a distance of 8-10 cm from each other. The molded kulebyaki are decorated with cut pieces of the same dough, glued with an egg. For a more embossed pattern, it is better to make decorations from a steeper dough. Kulebyaki are allowed to stand for 25-30 minutes at a temperature of 30-35C, greased with an egg, pierced in 3-4 places for steam to escape during baking. Bake at 220-240C.

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Kulebyaka on four corners

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Boil eggs for all types of fillings and peel. Coarsely chop the mushrooms, fry over medium heat until tender, make sour cream sauce from sour cream. Add sour cream sauce to the mushrooms, warm up. Shred cabbage, simmer until tender with butter. Grind eggs, combine with cabbage. Cooking minced meat with the addition onions... For the onion filling: green onions chop finely and simmer in butter for about 3 minutes, add finely chopped eggs.

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Dough: soften the butter. Mix flour, soft butter, salt until crumbs form, add water, yeast and knead the dough. Stir until smooth, wrap in plastic and let rest for 30-40 minutes. Roll out the dough into a square, cut off the uneven edges (trimmings will be used for decorations), cut the resulting square from the dough with a cross, starting from the corners but not reaching the middle. Spread the filling into each of the 4 parts, pinch the edges so that the filling remains inside, grease with an egg, let it distance, bake at t = 180-190, 30-40 minutes. Quality requirements: kulebyaka in the form of a quadrangle, filling in the corners. Well baked, golden brown, taste and smell of dough and fillings.

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Kurnik

Chicken fillings: cook the chicken until tender. Separate meat from skin and bones, chop finely. Season with béchamel sauce, cook on the basis of chicken broth, the consistency of the filling is viscous. Fresh mushrooms cut into slices, simmer or sauté in oil, chill and season with béchamel sauce. Boil rice, season with butter, add finely chopped chicken eggs, herbs and mix. Bake pancakes (18-21).

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Roll out the finished puff pastry into a layer 1-2 cm thick.Put the circle on a baking sheet moistened with water, on it a chicken filling pancake, another mushroom pancake filling, another rice pancake. And so on until all the pancakes and filling run out. Roll out the remaining puff pastry, cover the spring rolls and press firmly against the bottom puff pastry. We pinch the edges beautifully. The kurnik should be in the shape of a dome. Lubricate the surface with an egg, decorate with figures from thinly rolled puff pastry. In the middle of the hen house we make a hole for steam to escape, grease with an egg again and bake at t = 220-230, 30 minutes. Quality requirements: the kurnik is well baked, the pancakes are thin, the filling is laid out in a thin layer, beautifully decorated.

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Bread making

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Unleavened flatbread focaccia was invented in Genoa back in the Middle Ages and, as happens with folk cuisine, not from a good life. Genoa's climate is very humid, so this cake stays fresh for a very long time. You can always warm it up and it will be delicious. The filling of this bread is very simple: olive oil and coarse sea salt. You can also add rosemary and olives. Focaccia (Italian focaccia from Latin panisfocacius - literally “bread baked in the hearth” is an Italian wheat cake made from various types of dough - either yeast, which is the basis for pizza, or unleavened butter. Traditional focaccia dough contains three components: flour , water and olive oil.

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For this dish you will need: 1 kg of flour, 35 grams of fresh yeast, 1 tablespoon of sugar, 3 teaspoons of salt, 600 ml of warm water, olive oil, rosemary, cherry tomatoes. Grind the yeast, cover it with one tablespoon of sugar and pour in a little warm water so that it fits a little with us. I pour the yeast, which is already slightly bubbling, into a bowl, add 3 teaspoons of salt and water. Then add flour and knead the dough. which will gather into a ball. If the dough is very sticky, you can add a few tablespoons of olive oil. Transfer the dough to a bowl, pour over with olive oil, cover with a towel and leave to rise for 30 minutes.

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You can make focaccia with rosemary or tomatoes. Put the layer on a baking sheet, greased with olive oil. Now you need to sprinkle it with coarse sea salt and make a hole in the dough using your finger. Sprinkle half of the dough with rosemary sprigs and garnish half with cherry tomatoes. To prevent focaccia from burning, you need to do the following: take a jar, add a tablespoon of olive oil and the same amount of water. Beat all this lightly and pour over the focaccia. After the focaccia is prepared, it is necessary to put it in the oven. After 10 minutes, you need to start looking at the focaccia, if the oil is not all absorbed, then you need to hold it for another 5 minutes. The main thing is not to overexpose it in the oven and not dry it out. After removing the focaccia from the oven, sprinkle it with more olive oil and sprinkle with coarse sea salt. Salt will not be superfluous here.

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Chabatta, ciabatta (Italian ciabatta? - "slippers") - Italian White bread made from wheat flour and yeast or from wheat sourdough, usually with the addition of olive oil. This bread features a crispy crust and flesh with a large, unevenly distributed porosity.

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CIABATTA

Knead the yeast dough. Transfer the dough to a bowl greased with olive oil, cover with foil and leave to rise for 1.5 hours, the dough should double. Send the baking sheet with parchment. Sprinkle with flour. Grease your hands with olive oil (so that the dough does not stick), take the dough, divide it into 2 parts. Form the loaves. Place on parchment. Leave to rise for 1.5 - 2 hours. 45 minutes before the start of baking, turn on the oven and preheat it to 220 degrees, bake for 20-25 minutes. cool the bread on the wire rack.

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Vertuta with cottage cheese

Vertuta (Moldovan vertuta) is a drawn dough roll, common in Moldovan cuisine.

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From flour with a high gluten content, so that the dough stretches well, knead the dough with eggs, water and parts of vegetable oil, roll it out with a rolling pin, stretch it on your hands and transfer it to a clean cloth. The surface of the rolled sheet is greased or sprinkled with a mixture of melted butter and the remaining vegetable oil and covered with a curd filling. Then it is wrapped in the form of a roll, which, in turn, is rolled up in a spiral and transferred to a greased baking sheet. The surface of the vertuta is greased with an egg and baked at a temperature of 220-230 "C for 30 minutes until golden brown. Before serving, the vertuta is cut into portions. In the same way, the vertuta is prepared with grated feta cheese.

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Khachapuri "Imeretian"

Yeast dough, cut into cakes weighing 160 g, a filling consisting of cheese, eggs, butter is placed on them, the edges of the cake are pinched, giving a rounded shape, spread on a sheet greased with vegetable oil, the products are greased with an egg and baked at a temperature of 220-240 degrees , within 20-25 minutes. Finished products are greased with butter. Khachapuri (Georgian ხაჭაპური (inf.)) Is a dish of Georgian cuisine, Georgian national flour product, which is a cake with cheese. Khachapuri (Georgian ხაჭაპური (inf.)) Is a dish of Georgian cuisine, Georgian national flour product, which is a cake with cheese.

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Pizza

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Loaf with olives and walnuts

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125 g walnuts 1 packet (7 g) easily soluble yeast 1 tsp salt 1 tsp sugar 1/2 tsp freshly ground pepper 675 g flour (+ \ - depends on the quality of flour) 3 tbsp. olive oil 350 ml water 115 g olives Chop the nuts coarsely and fry them in a dry frying pan, stirring occasionally over medium heat

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In a bowl, combine yeast, salt, sugar, pepper and 300 g flour. Place the saucepan over low heat and heat the water and olive oil in it. (Temperature - the finger tolerates calmly Add warm water to the flour mixture and stir. Add another 300 g of flour and knead the dough on the table. When kneading, add another 75 g of flour. Knead until elastic and smooth. Roll the dough into a ball. Cover with a towel and let stand for 10 minutes ..... PS The dough is quite dense, elastic, I would not even add the last 75 g of flour. Look at the consistency yourself, focusing on your flour.

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Cut the olives Roll out the dough into a 45 * 30 rectangle, sprinkle the rolling pin and the table with flour (just a little) Put the nuts and olives. And roll it up, starting from the narrow side. Close the sides, tucking it down a little

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Make transverse cuts with a knife on top of the loaf, no more than 3 mm deep. Transfer it to a greased baking sheet and place in a warm place to rise. For 15-20 minutes Heat the oven to 200 degrees and return it to the preheated oven and bake for about 35-40 minutes. Take it out, cover it with a towel and let it cool

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BAGUETTE

Baguette (fr. Unebaguettedepain or simply unebaguette, feminine; painfrançais among the Belgians and Quebecans) is a French long and thin bakery product, soft inside, with a crispy crust, often powdered with flour. A standard baguette has a length of about 65 cm, a width of 5-6 cm and a height of 3-4 cm. Weight is about 250 g. A kind of symbol of France.

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Water - 250 ml Yeast (dry; fast acting) - 8 g Sugar - 1 tbsp. l. Salt - 1 tsp Vegetable oil - 2 tbsp. l. Wheat flour - 450 g Dilute sugar and yeast in warm (37-38ºC) water. Stir slightly and let the yeast activate (10-15 minutes), add sifted flour and salt, oil. Knead the dough quickly. After proofing. The dough is portioned in 280 g each and shaped into an oblong shape, cuts are made. And baked at 195ºC-200, with a humidifier. 20-30 minutes It is important to put a dish with boiling water under a baking sheet and sprinkle the walls of the oven with water before putting the baguettes on baking.

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Introduction

Stages of the bakery production process

Reception, storage and preparation of bakery raw materials

Cooking wheat dough

Dough cutting

Bakery products

Storage of bread at bakery enterprises and its delivery to the distribution network

Conclusion

List of used literature

Introduction

Human consumption of cereal grain and its processed products (porridge made from whole and crushed grains, and then unleavened cakes from them) began at least 15 thousand years ago.

About 6 thousand years ago, man learned to bake cakes and other types of bread from dough loosened by fermentation, which is caused by fermenting microorganisms - yeast and lactic acid bacteria - that enter the dough (with crushed grain and from the air).

In pre-revolutionary Russia, industrial production of bread was carried out mainly in small artisanal non-mechanized bakeries, of which there were about 140 thousand.

In the bakery of many cities of Russia, almost until the beginning of the twentieth century, there are still remnants of the craft structure and craft workshops of the feudal era. Starting from the second half of the 19th century, capitalist production relations began to emerge in Russian bakery, concentration of production began, and a number of large production and trade bakery firms arose. However, the bread-baking of pre-revolutionary Russia in its bulk remained fragmented, small and technically backward. There were literally only a few large, partially mechanized enterprises equipped mainly with imported machines and furnaces.

In the first years after the Great October Socialist Revolution (until 1920), bakery enterprises were nationalized and bread production was concentrated in larger and relatively better bakeries. During the restoration of the national economy (1921-1925), the nationalized bakeries were transferred to the system of consumer cooperation, which began a struggle to improve the state of bakery production, its mechanization and the ousting of private capital from it. According to statistics from the Central Committee of the Trade Union of Food Workers, by 1925 there were bakery enterprises: state-owned 3.5%, cooperative 38.7% and private 57.8%. Of the total number of workers, 79.2% were employed at state and cooperative enterprises, and only 20.8% at private ones. In March 1925, the Labor and Defense Council adopted a decision on the mechanization of bakery, the construction of bakeries and the creation of a machine-building base for the production of domestic bakery equipment.

At the end of 1935, the bakery industry of cities and industrial centers was transferred from the consumer cooperation system to the jurisdiction of the People's Commissariat of the Food Industry of the USSR. In the food industry, from 1935 to 1941, the bakery industry continued to grow thanks to the construction of new bakeries and the mechanization of the best artisanal bakeries. By the beginning of 1941, bakeries and mechanized bakeries produced 77% of the total amount of baked bread. In terms of the number of enterprises, the volume and importance of products and the level of mechanization of the main production processes, the bakery industry was one of the leading branches of the food industry in the USSR.

Bakery enterprises, bakeries and associations that are part of the food industry system, today in Russia are represented in both bakeries and private bakeries.

The population of cities and villages in Russia is fully provided with bread and grain products produced at these enterprises.

IN bakery industry a lot of work is being done to increase the volume of industrial production, improve the technology and techniques for mechanized production of high quality bread products.

Based on the above facts, we formulated the topic of our research: "Technology for the preparation of bakery products."

The object of our research is grain processing technology.

The subject of the research is the technology of preparation of bakery products.

The purpose of the study is to characterize the technology for preparing bakery products.

Research objectives:

1.Analyze the literature on the research topic.

2.Describe the basic concepts of work.

.Describe the technology for preparing bakery products.

1. Stages of the production process of bakery products

The production process of bread and bakery products consists of the following six stages: 1) reception and storage of raw materials; 2) preparation of raw materials for launching into production; 3) preparation of the dough; 4) cutting the dough; 5) baking and 6) storage of baked goods and sending them to the distribution network.

Each of these stages, in turn, consists of separate, sequentially performed production operations and processes.

As an example, below we characterize these operations and processes very succinctly at individual stages of the production of loaves from 1st grade wheat flour, the recipe of which, in addition to flour, includes water, pressed yeast and salt. For simplicity, we will assume that the dough is prepared in portions in separate bowls in a single-phase (unpaired) way.

Reception and storage of raw materials. This stage covers the reception, transfer to warehouses and containers and the subsequent storage of all types of main and additional raw materials supplied to the bakery. The main raw materials include flour, water, yeast and salt, and the additional raw materials include sugar, fatty products, eggs and other types of raw materials provided for by the recipe for the produced bakery products. From each batch of raw materials received, primarily flour and yeast, an employee of the company's laboratory takes samples for analysis, verification of compliance with quality standards and establishment of baking properties.

Preparation of raw materials for launch into production. Based on the analysis data of individual lots of flour available at the bakery, laboratory staff establish a mixture of individual lots of flour that is reasonable from the point of view of baking properties, indicating their quantitative ratios. Mixing of flour of individual batches in specified proportions is carried out in appropriate installations - flour mixers, from which the mixture is sent to a control sifter and magnetic cleaning. Then the mixture enters the consumable silo, from which it will be supplied for dough preparation as needed. Water is stored in tanks - cold and hot water tanks, from which it is then sent to water dispensers in proportions that provide the water temperature required for dough preparation. Salt - pre-dissolved in water, the solution is filtered; a solution of a given concentration is sent to the preparation of the dough. Pressed yeast - pre-crushed and turned into a suspension in water in a mixer. In the form of such a suspension, yeast is used in the preparation of the dough.

Dough preparation. With a safe method, the preparation of wheat dough consists of the following operations and processes.

Dosing of raw materials. Appropriate dosing devices measure and send into the bowl, installed on the platform of the kneading machine, the required quantities of flour, water at a given temperature, yeast suspension and salt and sugar solutions.

Kneading the dough. After filling the bowl with flour, water, salt solution and yeast diluted in water, turn on the kneading machine and knead the dough.

Fermentation and kneading of the dough. In the kneaded dough, an alcoholic fermentation process occurs, caused by yeast. Carbon dioxide - carbon dioxide released during fermentation along with ethyl alcohol, loosens the dough, as a result of which its volume increases. To improve the structural and mechanical properties, the dough is subjected to one or more kneading during fermentation.

To do this, the bowl with the dough is rolled back onto the plate of the kneading machine, the dough is re-mixed for 1-3 minutes. This operation is called kneading the dough. During kneading, most of the carbon dioxide is mechanically removed from the dough, as a result of which the volume of the dough decreases, approaching the original volume (immediately after kneading).

At the same time, as a result of kneading under the influence of the mechanical action of the working body of the kneading machine, the structural and mechanical properties of the dough are improved.

After kneading, the bowl is rolled back again for further fermentation of the dough. The total duration of fermentation of unpaired dough, depending on the amount of yeast in it, can vary within 2-4 hours.

The bowl with the finished fermented dough is turned by the dezherodivatel to the position at which the dough is unloaded into the dough release hopper located above the dough dividing machine. The bowl, freed and cleaned from the remnants of the dough, is rolled back to the kneading machine for kneading a new portion of the dough.

Dough cutting. Under the general name "dough cutting", it is customary to combine the operations of dividing the dough into pieces of the required mass, giving these pieces a shape due to the type of baked product, and proving the formed pieces (dough pieces).

The division of the dough into pieces is carried out on a dough divider. Pieces of dough from the dividing machine enter the dough rounder. Rounded pieces of dough are placed for intermediate proofing in the slots of the cradles of the first proofing conveyor unit. During the intermediate proofing (3-7 minutes), the dough pieces are at rest.

From the unit of the first proofer, the pieces of dough are fed for the final shaping (in our example, to make the pieces of dough into a cylindrical shape of a loaf) into a seaming machine. From the seaming machine, the molded dough pieces for final proofing are transferred to the corresponding conveyor cradle unit or are rolled into the proofing chambers on trolleys with appropriate devices.

The purpose of the final proofing is to loosen the dough pieces as a result of the fermentation taking place in them. Therefore, in the units or chambers for proofing, it is necessary to maintain the optimum temperature and humidity for this. The duration of the final proofing depends on the properties of the dough and on the parameters of the air, and for loaves it can fluctuate within 30-55 minutes. Correct determination of the optimal duration of the final proofing significantly affects the quality of baked goods.

Insufficient proofing time reduces the volume of the products, their crumb looseness and can cause the formation of tears on the crust. Excessive proofing times also negatively affect the quality of the products. The hearth will be excessively fluffy, and tin bread will have a flat or even concave top crust.

Bakery products. Baking of dough pieces of wheat loaves weighing 0.5 kg takes place in the baking chamber of a baking oven at a temperature of 280-240 ° C for 20-24 minutes. At the same time, as a result of thermal-physical, colloidal-chemical and biochemical processes, the dough piece turns into the state of a finished baked product, in our case - a loaf.

Storage of baked products and sending them to the retail network. The baked loaves are transported to the bakery, where they are placed in trays and then onto trolleys or special containers. On these trolleys or in containers, the loaves are stored until they are sent to the retail network.

The stay of bakery products at the bakery ends with the loading of trays or containers with them into the appropriate transport, delivering them to the trade network. During storage after baking (in a bakery, and then in a retail network - until the moment of sale) the loaves cool down, lose some of their moisture, and during long-term storage they also become fresh (stale).

This is the sequence of the main stages of the simplest technological process for the production of loaves from wheat flour.

2. Reception, storage and preparation of bakery raw materials

Flour, yeast, salt, sugar and other types of bakery raw materials are stored in bakeries for a certain period of time. Some types of bakery raw materials require preparatory operations.

During storage of flour, especially freshly ground flour, a number of processes take place in it, causing a change in its quality. Depending on the initial properties of the flour, the duration and storage conditions, the quality of the flour can either improve or deteriorate. When storing flour after grinding in favorable conditions, its baking properties are improved; this phenomenon is called flour ripening. The processes that occur during the storage of flour in unfavorable conditions lead to a deterioration in its quality, and sometimes to deterioration of the flour.

Freshly ground flour, especially flour made from freshly harvested grains, usually forms a sticky, spreadable and rapidly thinning dough during fermentation. To obtain a normal consistency of dough from such flour, you have to add a reduced amount of water. When proofing, the dough pieces spread quickly. Bread made from freshly ground flour is obtained with a reduced volume and spreads on the hearth when baked. Small cracks are often observed on the surface of the crust. The bread yield is lowered. After a known storage period under normal conditions, the baking properties of the freshly ground flour are improved. Dough and bread made from flour that have passed the ripening period have the properties normal for this flour.

The moisture content of flour during storage changes to the value of the equilibrium moisture content corresponding to the parameters of the air in the warehouse. The main parameter that determines the value of the equilibrium moisture content of flour is the relative humidity of the air. The air temperature also has some influence. If, upon entering the warehouse of the bakery, the moisture content of the flour is lower than the equilibrium moisture content corresponding to the air parameters in the warehouse, then during storage the moisture content of the flour will increase. If the moisture content of flour when entering the warehouse is higher than the equilibrium moisture content, then during storage of flour its moisture content will decrease. When storing flour in bags, stacked, its moisture changes slowly. A significant change in the moisture content of flour can practically only occur in batches that are stored for a long time in the warehouse of the bakery.

During storage of flour, its color becomes lighter. The reason for the lightening of flour is the oxidation of the carotenoid and xanthophyll pigments it contains. When stored in bags, flour lightening occurs very slowly and can be practically noticeable only during long-term storage, the periods of which go beyond the usual limits for bakeries. Flour usually acquires its best color after three years of storage. Upon further storage, no noticeable changes in the color of the flour occur. The use of pneumatic conveying of flour in mills and bakeries accelerates its clarification.

The acidity of flour is determined by the presence of fatty acids - products of hydrolytic breakdown of flour fat; acid phosphates, formed as a result of the decomposition of organophosphorus compounds, and, to a very small extent, products of hydrolysis of proteins of an acidic nature and organic acids (lactic, acetic, oxalic, etc.). During storage after grinding, the titratable and active acidity of the flour increases.

The increase in the titratable acidity of flour occurs especially intensively in the first 15-20 days after grinding. With further storage of flour, its acidity increases slightly and very slowly. The increase in the titratable acidity of flour occurs the sooner and more intensively, the greater the yield and moisture content of the flour and the higher the temperature of its storage. It was found that the increase in the acidity of flour during storage after grinding is mainly due to the accumulation of free fatty acids in it. Storage of flour, from which fat was extracted with ether after grinding, was not accompanied by an increase in its acidity. With long-term storage of flour in it, under certain conditions, processes can occur that cause its deterioration.

During storage in flour, the process of "breathing" occurs, associated with the absorption of oxygen from the air and the release of carbon dioxide (carbon dioxide), moisture and heat. This process is a consequence of the oxidation of flour monosaccharides, and the respiration of flour microorganisms. The absorption of oxygen in the air during storage of flour is also associated with some chemical oxidative processes (in particular, with the oxidation of fatty acids and flour pigments). The breath of flour is stronger, the higher its humidity, storage temperature and the number of microorganisms in it. A general or local increase in the humidity and temperature of flour creates conditions favorable for the development of mold and bacterial microflora in flour. The development and vital activity of microflora, in turn, enhances the respiration of flour and the accumulation of moisture and heat in it. The intensive development of these processes can cause the so-called self-heating of flour, usually accompanied by flour caking into lumps, moldy and the appearance of an unpleasant musty smell.

Intensive in these conditions, the vital activity of the microflora of flour can be the reason for its "souring". Flour souring is caused by the accumulation of some organic acids in it, formed by certain bacteria from flour sugars. As noted above, during long-term storage, flour with a high content of unsaturated fatty acids can turn rancid. Rancidity is associated with the processes of oxidation of the products of hydrolytic decomposition of fat and is accelerated at an elevated flour temperature and more free air access. It was found that flour made from defective grain (germinated, frosty, exposed to self-heating) is less stable during storage. In bakery warehouses, flour is usually stored for 10-15 days. During this time, the processes that can lead to its deterioration, as a rule, do not have time to develop. But still, special attention should be paid to the storage of lots of flour with high humidity in the hot summer.

The preparation of flour consists in the preparation of a mixture (rolls), mixing, sifting and magnetic cleaning of flour. Individual consignments of flour of the same type, available at the bakery's warehouse, can differ significantly in their baking value. If the flour was put into production at the bakery in separate batches, then the bread would turn out (depending on the quality of the given batch of flour) either good or bad. To avoid this, it is customary to make up a mixture of different batches of flour before starting flour production, in which the shortcomings of one batch of flour would be compensated by the good qualities of another. When composing a flour mixture, the laboratory of the bakery must determine the indicators of its main baking properties, first of all, the indicators of strength and gas-forming ability.

Composing a mixture according to these indicators is facilitated by the fact that, using the rule of proportion, it is possible to calculate in advance in what ratio the batches of flour should be mixed so that their mixture meets the specified values ​​of these indicators. Experiments carried out both in laboratories and in production conditions have shown that the deviations of the actual values ​​of the gas-forming ability and strength of the flour in the mixture from the calculated ones calculated on the basis of the indicators of the mixed batches of flour are relatively small and have no practical significance.

An exception may be cases when one of the mixed batches of flour is obtained from a very strongly germinated grain or from a grain that is very badly damaged by a turtle bug. In these cases, the calculated ratio of the mixed batches of flour should be pre-checked by the method of test baking of bread from this mixture and, if necessary, adjusted accordingly.

In order for the laboratory-specified ratio in the mixture of flour of different batches to be easily observed in production, these ratios should be simple, multiples. To obtain a good and uniform quality bread, flour different varieties or batches going into the mixture must be thoroughly mixed. In modern bakery enterprises, special machines are usually used for this purpose - flour mixers. In warehouses for bulk storage of flour, for dosing and mixing, special devices are used to ensure mechanized carrying out of these operations. A description of these devices is given in the literature on bakery equipment.

The flour is sieved to separate the occasional foreign particles different in size from the flour particles. For this purpose, various types of screening machines can be used in bakeries.

To remove metal particles from the flour passing through the openings of the sieve of the sifter, magnetic traps are provided on the flour lines. The sifted and purified from metal particles flour with the help of appropriate transporting devices (bucket elevators, augers, chain conveyors or flour pipelines of the pneumatic transport system) is sent to the consumable production flour silos.

Salt. The storage room for salt should contain a 15-day supply of salt. Salt was previously stored in chests, usually wooden, with lids installed on stands 15-20 cm high from the floor. At present, methods of storing salt dissolved in water immediately after it enters the bakery are increasingly being used. Equipment for dissolving salt and filtering its solution, as well as a pump and pipelines for supplying it to the supply tanks, should be provided.

Compressed yeast. In accordance with design standards, yeast should be stored in boxes in a refrigerator at 4-8 ° C and a relative humidity of no more than 70% for up to 3 days. If frozen yeast arrives at the bakery in winter, it should be thawed in a cool room. The slower the yeast thaws, the better its buoyancy will be maintained. Preparation of compressed yeast for kneading the dough consists in releasing them from packaging, preliminary rough grinding and preparing a well-mixed homogeneous suspension (suspension) in warm (30-35 ° C) water. For this purpose, propeller mixers X-14 are used.

Yeast milk. Yeast milk is delivered to bakeries in thermally insulated tanks - milk carriers, from which it enters the receiving refrigerated containers with a capacity of at least a tanker truck, where at a temperature of 6-10 ° C it can be stored for 1.5-2 days. Equipment for receiving, storing and in-process movement of yeast milk is described in the corresponding manuals.

Vegetable oil. At bakery enterprises with a daily production capacity of 45 tons and more, metal containers with a capacity of at least a railroad tank are installed for receiving and storing vegetable oil, and equipment for pumping vegetable oil into service tanks is provided.

Margarine, animal oil and other hard fats. Must be melted (melted) before adding to the dough. The improving effect of the fat introduced into the dough on the quality of the bread can be enhanced if the fat is introduced into the dough in the form of a pre-prepared emulsion in water. This applies to both vegetable oil and margarine. Therefore, the preparation of fat includes the preparation of its emulsion in water using an appropriate food emulsifier (phosphatide concentrate - FA, fat sugars, etc.).

The resulting emulsion must be finely dispersed, stable over time and adapted for transportation through pipelines. For this, it is advisable to use installations with hydrodynamic vibrators, which create oscillations of sound and partly ultrasonic frequencies in the emulsified mixture. On installations of this type, produced by food machinery factories or manufactured by repair and assembly plants or mechanical workshops of the baking industry, it is possible to prepare fat-water emulsions of fat introduced into the dough and emulsions from vegetable oil for lubricating bread molds and sheets.

Cooking wheat dough

Dough preparation is one of the decisive links in the technological process of bread production. The state and properties of the dough ready for cutting largely predetermine its further state during molding, proofing and baking, and in this regard, the quality of the bread. Making dough from rye flour in some respects it differs significantly from the preparation of dough from wheat flour.

Wheat dough is made from flour, water, salt, yeast, sugar, fats and other raw materials. The list and ratio of individual types of raw materials used for the production of a certain type of bread is called a recipe. Recipes and recommended methods and modes of the technological process for the production of certain varieties of bread and bakery products are given in the collections of technological instructions and in the reference book. In recipes for bread and bakery products, the amount of water, salt, yeast and additional raw materials is usually expressed in kg per 100 kg of flour.

The recipes for the main varieties of wheat bread and bakery products provide the following approximate ratio of individual types of raw materials (in kg):

Flour 100

Water 50-70

Pressed yeast 0.5-2.5

Salt 1,3-2,5

Sugar 0-20

Fats 0-13

Recipes for a number of varieties of bread and bakery products provide for other types of additional raw materials (eggs, raisins, milk, whey, skimmed milk powder, poppy seeds, caraway seeds, vanillin, etc.). It follows from this that the list and ratio of raw materials in the dough for different types and varieties of bread products can be very different. Flour, water, salt and yeast are part of the dough for all types and varieties of wheat bread, therefore they belong to the category of the main baking raw materials.

Not so long ago, the process of preparing dough at bakery enterprises was carried out only in portions using dosing devices and batch kneaders and with the obligatory fermentation of the dough in bowls after kneading. Only after a certain time of fermentation in the bowl was the dough going to be cut (dividing into pieces, preliminary and final shaping and proofing).

In Russia and a number of other countries, continuous dough-preparation units and a number of dough preparation methods are being increasingly introduced, in which the period of dough fermentation between kneading and cutting is either sharply reduced, or even completely eliminated.

However, a significant part of bread and bakery products is still made from dough prepared in portions using batch equipment and with a certain period of fermentation of the dough before cutting it.

There are two main methods of making wheat dough - sponge and unpaired.

The sponge method involves preparing the dough in two phases: the first is the preparation of the dough and the second is the preparation of the dough.

For the preparation of dough, about half of the total amount of flour is usually used, up to two-thirds of water and the entire amount of yeast intended for making the dough. The consistency of the dough is thinner than the dough. Dough usually has an initial temperature of 28 to 32 ° C. The duration of fermentation of the dough usually ranges from 3 to 4.5 hours. The dough is kneaded on the finished dough. When kneading the dough, the rest of the flour and water and salt are added to the dough. If the recipe provides for sugar and fats, they are also added to the dough. The dough has an initial temperature of 28-30 ° C. Dough fermentation usually lasts from 1 hour to 1 hour 45 minutes. During the fermentation process, the dough from high-quality flour is subjected to one or two kneading. In our country, wheat dough is prepared not only on the usual dough described above, but also on liquid, thick and large thick doughs. These options sponge preparation tests will be discussed later.

The bezoparny method is one-phase, it provides for the introduction, when kneading the dough, of the entire amount of flour, water, salt and yeast intended for the preparation of this portion of the dough. Sugar, fats and other additional raw materials are also added to the dough. The initial temperature of the unpaired test can be in the range of 28-30 ° C. The duration of fermentation, depending on the amount of yeast, can vary from 2 to 4 hours. During fermentation, the dough from high-quality flour is subjected to one or more kneading. Here we restrict ourselves only to a brief description of the dough and non-dough methods of preparing wheat dough, which is necessary for further consideration of the processes taking place during the preparation of the dough.

Making dough and sponge and safe ways includes the following operations and processes: dosing of prepared raw materials, kneading dough or dough, fermentation of dough and dough, kneading dough.

When preparing portioned dough in separate bowls, dosing of raw materials is reduced to weighing or measuring by volume of portions of raw materials required to prepare one bowl of dough. Flour is usually dosed using automatic flour scales - automatic meters.

Liquid components for batch preparation of dough or dough (water, sugar and salt solutions, liquid yeast, aqueous suspension of pressed yeast, liquid or melted solid fats and their emulsions) are measured using appropriate dosing devices, including automated ones. These devices are described in their respective manuals. It should be borne in mind that the suspension of compressed yeast in water must be well mixed before dosing. This is necessary for even distribution of yeast in it. The dosing accuracy of all types of raw materials, as well as the exact observance of the set temperature of water and other liquid components, is of great importance in the dough preparation process. Therefore, the accuracy of the dosing devices should be systematically monitored by the technological personnel of the enterprise.

The process of mixing the dough is carried out on kneading machines or kneaders of a relatively lightweight design. The main purpose of kneading the dough is to obtain a homogeneous mixture of the appropriate amounts of flour, water and yeast throughout the mass. The absence of lumps of flour in this mixture is usually taken as an indicator of the completeness of the dough kneading process.

The duration and intensity of the process of kneading the dough, as well as its re-mixing, can have a certain effect on the quality of the bread. However, the kneading of the dough and the changes that occur in it at the same time influence the course of the technological process of making bread and its quality much more.

In the process of kneading flour, water, salt and yeast (and for a number of types of bread, sugar and fat) a dough is formed that is homogeneous throughout the mass. The kneading of the dough must, however, also ensure that it is given such properties that, before being sent to cutting, it would be in a state optimal for the operations of dividing, shaping, proofing and baking and obtaining bread of the best possible quality.

From the very beginning of kneading, flour comes into contact with water, yeast and salt, and a number of processes begin to take place in the mass of the resulting dough. During the dough kneading, the most important are the processes: physical and mechanical, colloidal and biochemical. Microbiological processes associated with the vital activity of yeast and acid-forming bacteria of flour, in the process of kneading the dough, do not yet have time to reach an intensity at which they could play a practically tangible role. When kneading the dough, flour particles begin to quickly absorb water, swelling at the same time. The adhesion of swelling flour particles into a solid mass, which occurs as a result of mechanical action on the kneaded mass, leads to the formation of a dough from flour, water and other raw materials. The leading role in the formation of wheat dough with its inherent properties of elasticity, plasticity and viscosity belongs to the protein substances of flour. Water-insoluble protein substances of flour, which form gluten, bind water in the dough not only by adsorption, but also osmotically. Osmotic binding of water mainly causes swelling of these proteins, leading them to a state, to a certain extent, similar to that in which they are in the gluten washed from the dough. When the dough is kneaded, swollen protein substances as a result of mechanical influences seem to be "pulled" from the flour particles containing them in the form of films or flagella, which in turn combine (due to adhesion, and partly the formation of chemical covalent and other bridge bonds that "cross-link" them) ) with films and flagella of the swollen protein of adjacent flour particles. As a result, the swollen water-insoluble proteins form in the dough a three-dimensional spongy-mesh continuous structural base - a kind of spongy frame ("skeleton"), which mainly determines the specific structural and mechanical properties of wheat dough - its extensibility and elasticity. This protein structural backbone is often referred to as the glue-wine scaffold. This can create the impression that it is built only from gluten in the same composition and state in which we get it after washing out of the dough.

It should be noted that gluten in this form and state is an artificial product formed as a result and under the condition of washing it out of the dough. In the dough, including in its structural protein framework, there is no gluten in this composition and state familiar to us. The only thing common to the protein framework of the dough and the lump of washed gluten is that they are based on the swollen water-insoluble protein of the flour. In the dough, starch grains and particles of grain shells are interspersed into the protein framework. Protein substances that form the basis of this framework, when swollen, can osmotically absorb not only water, but also the components of flour and dough dissolved and even pregelatinized in the liquid phase. In the test for the state of protein substances of its framework, sugars, salts, including table salt introduced into it, and acids act.

The amount of free water in the liquid phase of the dough, which can take part in the swelling of the protein, is many times less than the amount of water with which the flour protein comes into contact when gluten is washed out of the dough. When gluten is washed out of the dough, the water-soluble flour proteins that form it are exposed to prolonged exposure to an excess amount of water with simultaneous intensive mechanical manipulations with the dough and gluten gradually washed out of it. At the same time, everything that can be mechanically separated from the swollen protein (starch, shell particles) is separated and removed with a washout. At the same time, salts, sugars, acids, enzymes and pregelatinized proteins and strongly swollen mucus that have passed into the liquid phase of the dough can be dissolved or "washed out" with this water. All this makes significant differences in the composition, state, structure and properties of the protein framework in the dough and gluten washed from this dough.

However, there is a definite relationship between the structural and mechanical properties of the dough and the amount and properties of gluten washed from it. As the dough ferments, its structural and mechanical properties, the state of its protein framework change significantly. As will be shown below, the properties of the gluten washed out of the dough also change significantly. Protein substances of the dough are able to absorb and bind water in two - more than two times their mass. Less than a quarter of this amount of water is bound by adsorption. The rest of the water is absorbed osmotically, which leads to swelling and a sharp increase in the volume of proteins in the dough.

The flour starch is quantitatively the main part of the dough. From the point of view of binding water in the dough, it is of great importance that part of the starch grains of the flour (usually about 15%) are damaged during grinding. It has been established that if whole starch grains of flour can bind moisture up to a maximum of 44% on dry matter, then damaged starch grains can absorb up to 200% of water. Whole starch grains, in contrast to proteins, bind water mainly by adsorption, so their volume in the dough increases very slightly.

In a dough made of high-yield flour, for example, wallpaper, an essential role in the binding of water is played by particles of grain shells (bran particles), which bind moisture by adsorption due to the presence of a large number of capillaries in them. That is why the moisture content of high yield flour is higher. Starch grains, shell particles and swollen water-insoluble proteins constitute the "hard" phase of the dough. Starch grains and shell particles, unlike proteins, impart only plasticity to the dough. Speaking about the distribution of water in wheat dough, one cannot fail to note the role of the so-called mucus (water-soluble pentosans), which, under certain conditions, can absorb water when swollen in an amount of up to 1500% on dry matter.

Along with the solid phase, the dough also contains a liquid phase. In the part of the water that is not bound by adsorption by starch, proteins and particles of grain shells, there are water-soluble dough substances in solution - mineral and organic (water-soluble proteins, dextrins, sugars, salts, etc.). In this phase, obviously, there are also very strongly swelling pentosans (mucus) of flour. Part of water-soluble proteins, usually limitedly swelling in water, under certain conditions can begin to swell indefinitely and, as a result, peptize and pass into a viscous colloidal solution. This phenomenon can occur during structural disaggregation of swollen dough proteins due to intense proteolysis, excessive mechanical influences, or the action of other factors that break additional transverse bonds between the structural elements of the protein. Most often this can happen when kneading dough from very weak flour, the structural strength of the protein of which is reduced.

The liquid phase of the wheat dough, including the above-listed components of it, can be partially in the form of a free viscous liquid surrounding the elements of the solid phase (swollen proteins, starch grains and particles of grain shells). However, in wheat dough, a significant part of the liquid phase, containing mainly relatively low molecular weight substances, can be osmotically absorbed by the swollen dough proteins. Probably, the main part of the liquid phase of the dough is osmotically bound by its proteins during the swelling process.

Along with the solid and liquid phases, there is a gaseous phase in the dough. It is generally believed that the gaseous phase in the dough appears only as a result of the fermentation process in the form of bubbles of carbon dioxide (carbon dioxide) released by the yeast. However, it was found that even during kneading, when it is not yet necessary to talk about the release of gas by the fermentative microflora of the dough, a gaseous phase is formed in it. This is due to the capture and retention of air bubbles by the dough (occlusion). It has been shown that the amount of gas in the dough increases during the mixing process. With a deliberately increased mixing time, the content of the gas phase can reach 20% of the total dough volume. Even with a normal kneading time, the dough volume can contain up to 10% of the gaseous phase. Part of the air is introduced in the flour mass and, in very small quantities, with water before kneading the dough. Along the way, we note that this gaseous phase, formed in the dough during kneading, the researchers of this issue assign a significant role in the formation of porosity in the crumb of bread. It is obvious that part of the air bubbles trapped during kneading can be in the form of a gas emulsion in the liquid phase of the dough, and part - in the form of gas bubbles included in the swollen dough proteins.

Fat, when introduced into the dough, can be in the form of an emulsion in the liquid phase, and in the form of adsorption films on the surface of the particles of the solid phase of the dough.

Thus, the dough immediately after kneading can be considered as a dispersed system consisting of solid, liquid and gaseous phases. It is obvious that the ratio of the mass of the individual phases should largely determine the structural and mechanical properties of the dough. An increase in the proportion of free liquid and gaseous phases will undoubtedly "weaken" the dough, making it more liquid and more fluid. The increase in the proportion of the free liquid phase is also one of the reasons for the increased stickiness of the dough.

Along with the physicomechanical and colloidal processes described above, when kneading the dough, biochemical processes begin to occur simultaneously, caused by the action of the enzymes of flour and yeast. Proteolysis and, to a lesser extent, amylolysis can have the main influence on the properties of the dough with a very short mixing. The enzymatic breakdown of mucus (pentosans) of flour can also play a known role.

As a result of the hydrolytic action of enzymes in the dough, disaggregation and breakdown of substances on which they act (protein, starch, etc.) occur. As a result, the number of substances capable of passing into the liquid phase of the dough increases, which should lead to a corresponding change in its structural and mechanical properties.

It should be noted that contact during kneading of the dough mass with atmospheric oxygen significantly affects the process of proteolysis in it.

Experiments have shown that when kneading in an atmosphere of nitrogen, air or oxygen, the structural and mechanical properties of the dough were not the same. The best structural and mechanical properties were possessed by dough kneaded in an oxygen atmosphere, somewhat worse - kneaded in an air atmosphere, and much worse - kneaded in a nitrogen atmosphere. This is explained by the influence of oxidative processes on the state of the protein-proteinase complex of flour. Mechanical action on the dough at different stages of kneading can affect its structural and mechanical properties in different ways. In the very initial stage of kneading, mechanical processing causes mixing of flour, water and other types of raw materials and adhesion of swelling flour particles into a continuous mass of dough. At this stage of kneading, mechanical action on the dough determines and accelerates its formation. For some time after this, mechanical action on the dough can improve its properties, contributing to the acceleration of protein swelling and the formation of a spongy gluten structural backbone in the dough.

Further kneading of the dough can no longer lead to an improvement, but to a deterioration in its structural and mechanical properties, which can be caused by mechanical destruction of both the gluten backbone and the structural elements of the swollen dough proteins. This is especially pronounced when kneading dough from weak flour, in which the structural frame is the least strong.

The temperature of the dough rises slightly during kneading. The reasons for this are the release of the heat of hydration of the flour particles and the transition of a part of the mechanical energy of the kneading to the thermal energy perceived by the dough. In the first stages of kneading, an increase in temperature accelerates the formation of dough and its achievement of optimum structural and mechanical properties. A further increase in temperature, increasing the intensity of the hydrolytic action of enzymes and reducing the viscosity of the dough, can lead to a deterioration in its structural and mechanical properties.

The physicomechanical, colloidal and biochemical processes briefly described above occur when kneading the dough simultaneously and mutually influence each other. The influence of individual processes on the structural and mechanical properties of the dough during kneading is different.

Those processes that promote adsorptive and especially osmotic binding of moisture and swelling of dough colloids and, in connection with this, an increase in the amount and volume of the solid phase, improve the structural and mechanical properties of the dough, make it thicker in consistency, elastic and dry to the touch. The same processes that contribute to disaggregation, unlimited swelling, peptization and dissolution of the components of the dough and, in connection with this, an increase in the amount of the liquid phase in it, worsen the structural and mechanical properties of the dough, making it more liquid in consistency, more viscous, sticky and smearing.

The weaker the flour and the higher the temperature of the dough, the worse the effect of excessive duration and intensity of dough kneading on its structural and mechanical properties is. Therefore, dough made from strong flour should be kneaded longer than dough made from low flour. To achieve optimal structural and mechanical properties, the dough from strong flour must be kneaded for some time and after it has turned into a homogeneous mass without residues of unmixed flour.

Dough fermentation, starting from the moment the dough is kneaded, continues while it is in the dough fermentation tanks until cutting. Fermentation takes place in the dough and when dividing it into pieces, shaping, proofing the formed pieces and even during the first period of the baking process. In industrial practice, however, the term dough fermentation covers the period of fermentation from the moment the dough is kneaded until it is divided into pieces. In this sense, this term will be used in this section. The purpose of fermentation of dough and dough is to bring the dough into a state in which it will be the best for cutting and baking in terms of gas-forming ability and structural and mechanical properties. No less important is the accumulation of substances in the dough that determine the taste and aroma characteristic of bread made from well-fermented dough. Loosening of the dough with carbon dioxide (carbon dioxide), which makes it possible to obtain bread with a well-loosened porous crumb, becomes the main task of the fermentation process at the stages of proofing and baking of bread. The sum of the processes that bring the dough as a result of fermentation and kneading to a state optimal for cutting and baking is united by the general concept of dough ripening.

Ready-to-cut, well-ripened dough must meet the following requirements:

1. gas formation in the formed pieces of dough by the beginning of the proving process must occur with sufficient intensity;
2. the structural and mechanical properties of the dough should be optimal for dividing it into pieces, rounding, rolling and other possible forming operations, as well as for keeping the gas in the dough and preserving the shape of the product during final proofing and baking;
3. the dough must contain a sufficient amount of unfermented sugars and products of hydrolytic breakdown of proteins necessary for the normal color of the bread crust;
4. the dough must form and contain in the required quantities substances that determine the specific taste and aroma of bread.

The listed properties are acquired by the dough as a result of a number of complex complex processes occurring simultaneously and in interaction.

When preparing portionwise wheat dough on batch kneading machines with bowls and if there is a period of fermentation of the dough in a bowl, it is advisable to subject it to kneading within this period.

Kneading the dough - a short-term (usually 1.5-2.5-minute) re-kneading it using a kneading machine - is aimed at improving the structure and structural and mechanical properties of the dough, allowing you to get the largest volume of bread with a fine, thin-walled and uniform crumb porosity. Wheat dough usually undergoes one or two strokes.

The number and duration of strokes depends on a number of factors:

1. the stronger the flour, the greater the number and duration of strokes, the weaker - the less;
2. the longer the fermentation of the dough, the more should be the number of strokes;
3. the greater the flour yield, the fewer strokes should be used. So, for example, the dough from grade II wheat flour is usually kneaded once. Wallpaper flour dough, as a rule, is not subject to kneading at all.

In the case of using one kneading dough, it is usually done after about two-thirds of the total duration of fermentation of the dough. With a larger number of kneading, the last kneading should be done no later than 20 minutes before the start of the dough preparation. The improvement in the structure of the porosity of the crumb of bread as a result of kneading the dough is caused by the fact that relatively larger gas bubbles in the dough are, as it were, crushed into smaller ones and are evenly distributed in the mass of the kneaded dough. Repeated kneading of the dough when kneading it, the same as the initial kneading of the dough, is associated with air entrapment, and therefore, with the formation of new gas bubbles in the dough, additional to the already existing gas bubbles - "embryos" of future pores in the crumb of bread. Additional saturation of the dough with trapped air bubbles also causes an additional oxidative effect on the components of the protein-proteinase complex of the dough, thereby contributing to the improvement of its structural and mechanical properties. There is reason to believe that the additional oxidative effect of kneading the dough has a known improving effect on both the taste and aroma of the bread.

In a number of new technological schemes, wheat dough immediately after kneading or after 15-20 minutes of fermentation in a dough runner above the divider goes to cutting. In this case, there is no dough kneading process. In some of these schemes (including American and English ones), the lack of dough kneading is to some extent compensated by the enhanced additional mechanical processing of the already kneaded dough with the obligatory introduction of oxidative enhancers into it. There is practically no operation of kneading the dough when preparing the dough in separate domestic unitless units (bunker and HTR).

Ready for cutting, fermented and ripened dough should have properties that are optimal for further stages of the technological process (cutting and baking) and obtaining the best quality bread.

Unfortunately, sufficiently substantiated criteria and indicators of dough readiness for cutting have not yet been developed.

When preparing the dough by methods that provide for a certain period of its fermentation before starting for cutting, the readiness of the dough is practically mainly determined by its titratable acidity, taking into account the structural and mechanical properties determined organoleptically.

The acidity of the dough, as we have already noted, is significant, but far from the only indicator of the readiness of the dough for cutting.

A well-fermented and ripe dough must have sufficient gas-forming capacity and the required amount of unfermented sugars. The structural and mechanical properties of such a test should provide a good gas and shape holding capacity.

The dough should contain the minimum required amount of proteolysis products, along with sugars necessary for the normal coloring of the bread crust. It should also accumulate in the required quantity and optimal ratio the main and by-products of alcoholic and acidic fermentation, which determine a good specific taste and aroma of bread.

Dough cutting

In the production of wheat bread and bakery products, dough cutting includes: dividing the dough into pieces, rounding these pieces, preliminary or intermediate proofing, final shaping of products and final proofing of dough pieces. Cutting rye dough includes dividing it into pieces, forming pieces of dough and one (final) proofing of dough pieces. In bakeries, dough is divided into pieces, as a rule, on dough dividing machines. The mass of a piece of dough is set based on the given mass of a piece of bread or bakery product. In this case, the loss in mass of a piece of dough during baking (pack) and pieces of bread during cooling and storage (drying out) are taken into account. Deviations of the mass of individual pieces of dough from the established one should be minimal. Significant deviations are unacceptable even when producing bread that is sold not in pieces, but by weight. Pieces of dough, which differ sharply in weight, will be parted and baked at different speeds, which will inevitably cause noticeable differences in the quality of the bread. The accuracy of the dough dividing machines is of particular importance in the production of piece bread and bakery products, the fluctuations in the mass of which should not exceed ± 2.5% of the established value. It does not follow from this that dough-dividing machines for the production of piece bread and bread products, giving deviations in the mass of individual pieces of dough by no more than ± 2.5%, are satisfactory in terms of division accuracy. The deviations in the mass of piece bread, in addition to the deviation in the mass of the pieces of dough, are also influenced by such factors as uneven baking when baking bread and drying it out during storage. Therefore, dough dividing machines intended for the production of piece bread should produce pieces of dough, the deviation in mass of which will not exceed ± 1.5%.

Rounding of dough pieces, i.e. giving them a spherical shape, is usually carried out immediately after dividing the dough into pieces. This operation, when baking round hearth products, is the operation of the final shaping of the dough pieces, after which they go to the final and in this case the only proofing. This is the case for the production of round buns and round hearth bread.

In the production of many types of products from wheat flour of the highest, I and II grades (loaves, rolls, wicker and twisted products, rosanches, horns, horseshoes, etc.), rounding is only the first, intermediate stage of forming the product, followed by an intermediate, or preliminary proofing of rounded dough pieces.

In this case, the rounding operation (when carried out manually, called rolling) is aimed at improving the structure of the dough, contributing to the production of products with finer and more uniform crumb porosity.

A preliminary, or intermediate, proofing should take place between the rounding and final shaping of the wheat dough pieces. Rounded pieces of dough should be at rest for 5-8 minutes. As a result of mechanical influences exerted on the dough in the process of dividing into pieces and subsequent rounding, internal stresses arise in it and individual links of the gluten structural frame are partially destroyed. If the rounded pieces of dough are immediately transferred to a seaming machine, which has a very intense mechanical effect on the dough, then its structural and mechanical properties may deteriorate. In the process of preliminary proofing, the internal stresses in the dough dissolve (relaxation phenomenon), and the destroyed links of the dough structure are partially restored (thixotropy phenomenon).

As a result, the structural and mechanical properties of the dough, its structure and gas-holding capacity are improved. This leads to a slight increase in the volume of finished products and an improvement in the structure and nature of the porosity of the crumb. The use of preliminary proofing of the pieces of guest notice significantly increases the volume of the loaves.

Fermentation in rounded pieces of dough during the period of their preliminary proofing does not play a practically significant role. Therefore, for this stage of the technological process, it is not necessary to create special temperature conditions. Air humidification is also not required. Some drying of the surface of the dough pieces during preliminary proofing is even desirable, since it facilitates their subsequent passage through the seaming machine.

On dough-dividing production lines, preliminary proofing is carried out in belt or chain cradle cabinets for continuous proofing. Sometimes the first proofing is carried out on long conveyor belts that transfer the dough pieces from the rounder to the seamer.

To form already rounded pieces of wheat dough after their preliminary proofing, seaming machines of a number of brands are used, in which a piece of dough is first rolled into an oblong pancake, then rolled into a tube, which is later rolled out. Direct rolling of rounded pieces of wheat dough until they acquire the shape of a loaf without first rolling the piece of dough into a pancake and rolling it into a tube does not provide sufficient elaboration of the dough. Such loaves have noticeably poorer, less uniform and uneven porosity. To obtain cylindrical dough pieces from rye dough, tape seaming machines are used, in which a piece of dough is rolled out between conveyor belts moving in different directions at different speeds. For the final molding of dough pieces for horns (rolls) and rosants, special machines have been created.

In the process of forming dough pieces, carbon dioxide (carbon dioxide) is almost completely displaced from them. If the formed piece of dough is immediately put into the oven, then the bread will come out with a dense, very poorly loosened crumb, with tears and cracks in the crust. To obtain bread with a well-loosened crumb, the formed pieces of dough are proofed. For pieces of wheat dough that have already passed the preliminary proofing, this will be the second, final proofing. For dough pieces made from rye dough, this will be the first and at the same time the final proofing. During the final proofing, fermentation takes place in the dough piece. The carbon dioxide released during this process loosens the dough, increasing its volume. When proofing pieces of dough for hearth products on boards or sheets, simultaneously with an increase in the volume of the pieces, their shape also changes: they blur to a greater or lesser extent.

Unlike preliminary proofing, the final proofing should be carried out in an air atmosphere of a certain temperature (within 35-40 ° C) and relative humidity (within 75-85%). The increased air temperature accelerates the fermentation in the straying dough pieces. A sufficiently high relative humidity is necessary to prevent the formation of a dried film - a crust on the surface of the dough pieces. The dried film (crust) usually breaks during proofing or baking due to the increase in the volume of the dough, which leads to the formation of tears and cracks on the surface of the bread.

The readiness of the dough pieces during the proofing process is usually determined organoleptically, based on changes in the volume, shape and structural and mechanical properties of the proofing dough pieces. The ability to correctly determine the readiness of pieces of dough in proofing requires experience and practical skill. Unfortunately, sufficiently verified objective methods for this determination have not yet been developed. Both under-proofing and over-proofing have a negative effect on the quality of the bread. If you put three loaves of wheat flour into the oven, one of which was clearly insufficient, the other normal, and the third excessive proofing, then after baking these loaves will differ sharply from one another. An under-proofed loaf will be nearly round in section, a normal-proofed loaf will be slightly oval, turning into a rounded one from the bottom crust to the sides, and an over-proofed loaf will be very loose and flat. In addition, bread that is not sufficiently proofed usually has cracks, through which the crumb sometimes protrudes.

Shallow bread with insufficient proofing has a strongly rounded top crust, usually torn up along the side or side walls; in case of excessive proofing, on the contrary, the upper crust is concave in the middle. In addition, with steep doughs (both hearth and tin bread), insufficient proofing can cause breaks in the crumb.

The duration of proofing of the formed pieces of dough varies within a very wide range (from 25 to 120 minutes), depending on the weight of the pieces, proofing conditions, dough recipes, flour properties and a number of other factors.

On modern dough-dividing production lines, the final proofing is carried out in conveyor proofing cabinets. Conveyor cabinets for the final proofing of dough pieces for various types of bread and bread products, of various types, configurations and standard sizes have been developed, produced and applied at our bakeries. At a number of enterprises, the final proofing of dough pieces is carried out on trolleys in special proofing chambers.

Both in the conveyor cabinets and in the final proofing chambers, the air parameters (temperature and relative humidity) must be optimal for the proofing process and the quality of the finished products. For automatic maintenance of air parameters in cabinets and proofing chambers, the air conditioning laboratory of VNIIHP has created special technological air conditioners, which are mass-produced by the machine-building industry.

Bakery products

Baking is the process of warming up spaced dough pieces, during which they transition from the state of dough to the state of bread. For baking bread and bakery products, ovens are usually used, in which the heat of the baked dough piece is transferred by thermal radiation and convection at a temperature of heat-transfer surfaces of 300-400 ° C and a vapor-air environment of the baking chamber of 200-250 ° C. Part of the heat VTZ also perceives by direct thermal conductivity (conduction) from the heated hearth (hearth), on which the distant dough piece is placed. In modern designs of baking ovens, the pod (or pods - in cradle ovens), as well as VTZ, is heated by thermal radiation and convection. In this case, the intensity of radiant heat transfer is 2-3.5 times greater than the intensity of convective heat transfer. Therefore, baking in conventional baking ovens can be viewed as mainly a radiation-convective process of heating the VTZ. The types, designs and calculation methods of baking ovens are described in special literature.

If we judge the baking process by the external, visually perceived changes that VTZ undergoes in the baking chamber, it can be noted that immediately after being placed in the baking chamber, it begins to rapidly increase in volume. After a certain time, the increase in its volume slows down sharply and then stops. The volume and shape of VTZ achieved by this time remain practically unchanged until: the end of baking. The surface of the VTZ, soon after being placed in the baking chamber, is covered with a thin dry film, which gradually turns into an increasingly thickening crust. The color of the VTZ crust continuously changes during the baking process, becoming darker and darker. If, at different intervals, the VTZ placed in the baking chamber are cut (or broken), then it is false to note the gradual thickening and hardening of the crust, which acquires an increasingly dark color in the section.

Under the crust, as the baking process proceeds, the dough will form an increasingly thickening layer of relatively elastic, able to persistently maintain the structure and relatively dry to the touch crumb. In the center of the VTZ, the amount of dough, decreasing as the crumb layer thickens, will remain. Shortly before the end of baking, the entire central part of the VTZ passes from the dough state to the crumb state.

During the baking process, the elasticity, structure strength and dryness of the crumb increase to the touch, first in the layers adjacent to the crust, and then gradually in the center of the bread. All these changes, which characterize the transition of the dough piece in the process of baking it into bread, are the result of a whole complex of processes - physical, microbiological, colloidal-chemical and biochemical.

The main process, which is, in essence, the root cause of all other processes and changes that occur during baking bread, is the heating of the VTZ, placed in the baking chamber, as a result of heat exchange with the heat transfer elements of the baking chamber and the steam-air mixture filling it. Considering the heating of the VTZ during baking, we will focus on the methods of transferring heat to it, on the change in time and the spatial distribution of temperature in it and on the factors that determine the rate of its heating.

As noted above, heat is transferred to the VTZ by radiation, convection, and conduction (direct heat conduction) directly from the hearth or bottom. The relative role of heat transfer to the VTZ by each of the above methods depends on the design features and operating mode of the baking chamber. The main role, however, in all cases remains with the transfer of heat by radiation.

A change in the temperature of various layers of the VTZ in the baking process causes and determines the occurrence in these layers of the VTZ of those processes that lead to the formation of finished bread from a piece of dough. That is why the study of changes in the temperature of different layers of the VTZ has long attracted the attention of researchers and has been reflected in many works.

The nature of the change in the temperature field of VTZ in the baking process and, first of all, the fact that the temperature of the crumb does not exceed 100 ° C, while the temperature of the crust is higher than 100 ° C, cannot be explained without linking the heating process with the process of movement and evaporation of moisture from VTZ, with a crust formation process.

In the non-humidified atmosphere of the baking chamber, which has a temperature of 250 ° C, the surface layer of the VTZ begins to warm up intensively, while rapidly losing moisture. After 1-2 minutes, the surface layer of the dough loses almost all moisture and reaches an equilibrium humidity, which depends on the relative humidity and the temperature of the environment in the baking chamber.

Due to the relatively low moisture conductivity of the dough and the large temperature difference between the surface and those located closer to the center of the layers of the baked dough, which causes the phenomenon of thermal and moisture conductivity (movement of moisture to the central part of the VTZ), the supply of moisture to its surface lags behind the intensity of dehydration of the surface layer, and the surface (more precisely, the zone ) evaporation gradually begins to deepen inside the bread. The transformation of water into steam in this zone (in the layer between the already formed dehydrated crust and deeper layers of dough, later the crumb) occurs at 100 ° C (at normal pressure).

Water vapors generated in the evaporation zone mainly pass through the pores (wells) of the dehydrated crust into the baking chamber, remaining in a vapor state, and partially, as will be shown below, rush into the pores and wells of the dough layers (later crumb) adjacent to the crust ...

The porous structure of the dough (later the crumb of bread), adjacent to the already dehydrated crust, is the reason that the baked bread does not have an evaporation surface, not an evaporation mirror, as in evaporation from the water surface, but an evaporation zone spreading into the dough layer (crumb) of a certain thickness (about 1-3 mm), directly adjacent to the crust.

The evaporation zone, within which the temperature is approximately 100 ° C, gradually deepens as the VTZ warms up. The outer layers of the dough in this evaporation zone will be dehydrated and reach the equilibrium moisture content, i.e., pass into a crust. On the inside, facing the center of the bread, the thickness of the evaporation zone will increase as a result of the spread of evaporation to the nearest adjacent crumb salts.

Thus, the moisture in the bread evaporates at a temperature of about 100 ° C only in the evaporation zone located between the crust and crumb; the crust is the virtually dehydrated outer layer of the bread through which moisture from the central layers of the bread passes in the form of steam.

From this concept of the mechanism of moisture evaporation and crust formation during baking, it follows that the temperature of the crumb surrounded by the evaporation zone cannot exceed 100 ° C, no matter how long the baking process lasts.

The temperature of the inner surface of the crust adjacent to the evaporation zone will naturally also be equal to 100 ° C. The temperature of the outer surface of the crust can be much higher and will depend on the temperature of the baking chamber and the thickness of the crust. The thicker the crust and the higher the baking chamber temperature, the higher the surface temperature of the crust.

However, the surface temperature of the crust is significantly lower than the temperature of the baking chamber, since part of the heat absorbed by the crust from the outside is spent on superheating the water vapor passing from the evaporation zone through the pores of the crust into the baking chamber.

The available experimental data on the change in temperature in individual layers and points of baked bread allow us to say that in the VTZ, during baking, points having the same temperature are located along isothermal surfaces (practically along isothermal layers) parallel to the surface of the bread with some isotherm displacement towards the bottom. crust.

Bale is the difference between the mass of the dough piece before it is put into the oven and the mass of bread from it at the moment it leaves the oven. It is customary to express the package as a percentage of the VTZ mass at the time of planting in the oven. Upek is caused by the evaporation of part of the water and small amounts of alcohol, carbon dioxide, volatile acids and other volatile substances from the VTZ.

V.V. Shcherbatenko and N.I. Gogoberidze (VNIIHP) found that when baking rye bread, the composition of the substances determining the pack included: water 94.88%, alcohol 1.46, CO2 3.27, volatile acids 0.31 and aldehydes 0.08%.

The bale for baking bread and bakery products can fluctuate within 6-14%, depending on the type, shape and weight of the product and the baking mode. Upek is the result of dehydration of the surface layer of VTZ, which turns into a crust during baking. However, not all of the moisture in this layer evaporates into the gas environment of the baking chamber. Part of the moisture, due to thermal moisture conductivity, moves into the VTZ crumb. In the first period of baking (see above), crust formation occurs to a certain extent due to thermal and moisture conductivity, and the bake is therefore insignificant. When the initial phase of baking is carried out in an air-vapor environment with high relative humidity, in the first minutes of baking, there is not a loss of VTZ mass, but even a slight increase in it due to steam condensation. In the first period of baking, the rate of moisture release (mainly determining the size of the bale) gradually increases. In the II period of baking, the rate of moisture release remains constant and equal to the maximum speed achieved at the end of the I period of baking. Therefore, the bulk of the loss per bale falls on the second baking period, when the crust formation mainly occurs as a result of moisture evaporation into the environment of the baking chamber.

As a result, in order to reduce the costs of baking, it is advisable to end the baking process at a low temperature of the medium in the baking chamber. Upek is one of the main technological costs in the production of bread. Therefore, it is natural to strive to minimize it. However, it should not be forgotten that without baking, the formation of a crust of bread is impossible. For each type of bread, there is an optimum crust thickness in terms of its quality. Therefore, you need to strive and reduce the batch to its numerical value, which is optimal for a given type of bread. Upek depends on a number of factors. The greater the mass of VTZ, the smaller the package. With an equal mass of VTZ, the bale is the higher, the larger the specific surface of the bread (the surface referred to the mass or volume). However, not the entire surface of the bread is equal in terms of influence on the bale. The most important is the open, or active, surface of the bread. The entire surface of the hearth bread is active in terms of moisture yield, minus the bottom surface in contact with the hearth. In pan bread, the active surface is not in contact with the side walls and the bottom of the pan. The crust of the open surface of the bread is formed mainly (by about 80-85%) as a result of moisture release into the gaseous environment of the baking chamber, and only by 20-15% - due to thermal and moisture conductivity, which causes moisture to move into the crumb of the bread.

Side and bottom crusts of tin bread and bottom crust hearth bread, on the contrary, are formed largely due to thermal and moisture conductivity (movement of moisture into the crumb of bread). Therefore, when baking pan bread, the bale is always lower than when baking hearth bread of the same mass. In this regard, the configuration of the bread tins can also significantly affect the bale. The temperature of the environment of the baking chamber in its second period has a great influence on the bale. The higher the thermal stresses on the surface of the VTZ at this time, the greater the pack. In the second period of baking, the temperature of the baking chamber, if it is significantly higher than the temperature of the surface of the crust, only slightly accelerates the heating of the crumb. Therefore, baking should be completed at a temperature of the baking chamber only slightly higher than the surface temperature of the VTZ crust.

An increase in the relative humidity of the steam-air environment of the baking chamber will also reduce the bale. It should be noted that the larger the specific volume of bread, the larger, all other things being equal, the packs.

Longitudinal, oblique or transverse cuts are applied to dough pieces for city and other buns, city, sliced ​​and other loaves and a number of other bakery products from wheat dough after proofing before baking. The number and nature of the cuts are determined by the grade of the product. The depth of the cuts also depends on the properties of the dough, primarily on the degree of proofing. The incision should be made with a quick motion of a sharp knife slightly moistened with water or with the use of notching mechanisms.

The purpose of the cuts is not only to decorate the surface of the product, but also to protect VTZ from cracks - breaks in the crust during baking. The surface of the cut piece of dough is torn only at the places of the incisions. The surface of the uncut is disfigured by cracks; anywhere in the product there may be crusts. The upper surface of some varieties of products, mainly from rye dough, is pricked instead of cuts before baking.

The higher the content of water vapor in the gaseous medium in which baking takes place, the more intense and longer will be the condensation of steam on the surface of the VTZ in the initial phase of baking. During vapor condensation on the VTZ surface, intensive gelatinization of starch and dissolution of dextrins occurs. Liquid starch paste containing dissolved dextrins, as it were, “floods” with a thin layer the entire surface of the product, leveling the pores and irregularities on it. After the condensation stops, the layer of liquid paste dehydrates very quickly, forming a film on the surface of the bread crust, which, after intense heat exposure, gives the crust a glossiness appreciated by the consumer. In case of insufficient humidification of the gas environment of the baking chamber at the beginning of baking, the surface of the crust turns out to be dull and mealy. Condensation of moisture on the surface of the VTZ at the beginning of baking contributes to better preservation of the extensibility and elasticity of the dehydrated surface film and slows down the formation of an inextensible crust. This entails an increase in the duration of the I period of baking, within which an increase in the volume of VTZ can occur. Therefore, sufficient moisture in the initial phase of baking contributes to an increase in the volume of the bread and prevents the appearance of tears and cracks on its surface. Under these conditions, even insufficiently spaced dough pieces can give bread of normal shape and volume. The influence of humidification of the gaseous medium on the heating and moisture exchange of the VTZ in the baking process was already noted above.

Moistening the surface of the VTZ in the initial phase of its baking can be carried out in several ways:

1. an increase in the moisture content of the gaseous medium in the initial phase of baking (by supplying steam or by evaporating water in an evaporator located in the baking chamber);
2. spraying the surface of the VTZ at the moment it enters the baking chamber with water sprayed by nozzles;
3. lubrication or wetting of the VTZ surface before baking (with water or an egg mash).

Wetting the surface of VTZ with water is practiced when baking some varieties of rye or rye-wheat bread (Riga, Minsk, etc.). Lubrication with an egg chatter is used for baking a number of varieties of rich bakery products (amateur, etc.). In this case, the initial baking phase must take place in an unmoistened atmosphere in the baking chamber. When baking the main varieties of bread and bakery products, humidification (in the initial phase of baking) of the gas medium of the baking chamber with steam having a pressure of 0.13-0.17 MPa is usually used. Steam consumption for baking 1 ton of bread, depending on the design of the oven and the humidifying device, ranges from 30 to 200 kg.

The optimal baking mode can be set only taking into account the type and design of the baking oven and the type, grade and weight of the baked product. However, the results of the study of the processes occurring during baking make it possible to formulate some general provisions characterizing the optimal mode of the radiation-convective process of baking bread and bread products in conventional baking ovens. In the baking process, two periods can be distinguished: I period of baking, which occurs with a variable (increasing) volume of VTZ, and II period, in which its volume remains unchanged.

The first period of baking wheat bread in its initial phase should proceed at a high relative humidity (70-80%) and a relatively low temperature (100-120 ° C) of the steam-air environment of the baking chamber. The low temperature of the vapor-air environment, in comparison with the higher one, increases its relative humidity at the same vapor content and intensifies the process of vapor condensation on the VTZ surface. The purpose of this phase, lasting 1-3 minutes, is the maximum condensation of water vapor on the surface of the dough pieces entering the humidification zone of the baking chamber. Good results are obtained by transferring this baking phase to a separate pre-chamber located in front of the main oven. The rest of the first period of baking, until the temperature of 50-60 ° C in the center of the VTZ is reached, should proceed under conditions of relatively greatest heat transfer to the VTZ at a relatively highest (240-280 ° C) temperature in the baking chamber. This is due to the intensive formation of a crust on the surface of the VTZ at a sufficiently large temperature gradient, which causes moisture to move into the product due to thermal and moisture conductivity and, accordingly, reduces the pack in this period. The timely formation of a crust during this period of baking is important from the point of view of the accumulation of substances in it that determine the aroma and taste of bread, as well as from the point of view of maintaining the good shape of the baked product (excessive spreading of the hearth products is prevented).

In the second period of baking, when the volume and shape of the VTZ have already stabilized, the intensity of heat supply to it and the temperature in the baking chamber should be significantly reduced. The temperature gradient in the VTZ is already much smaller, and therefore the role of thermal and moisture conductivity is much smaller; by the end of the baking process, the thermal conductivity practically disappears. An increase in the temperature of the environment of the baking chamber during this period and an increase in the supply of heat to the VTZ would very slightly accelerate the process of heating the central layers of its crumb. The rate of heating of the crumb is mainly due to the temperature in the evaporation zone (100 ° C), which is practically independent of the temperature in the baking chamber. Too intensive supply of heat in the second baking period would only lead to an acceleration of the deepening of the evaporation zone, a corresponding thickening of the crust and an unjustified increase in the cost of baking. At the same time, overheating of the surface layers of the crust can also occur, leading to its excessive coloration and the formation of bitter-tasting compounds in it.

In the first period, it is advisable to supply up to 2/3 to the VTZ, and in the second - only about 1/3 of the heat spent on the baking process.

Some types of bread, bakery and pastry products have their own specific requirements for the baking process. So, for example, when baking city rolls, special attention should be paid to the initial phase of the first baking period.

The duration of baking bread and bakery products depends on the following factors: 1) weight and shape of the product; 2) the method of supply and the thermal regime of baking; 3) baking method - in tins or on a hearth; 4) the density of the seat on the hearth; and 5) the properties of the dough from which the product is baked.

The larger the VTZ mass, the longer the baking time and the lower the baking temperature should be. With the same weight of VTZ, their shape can also affect the duration of baking. The smaller the size of the VTZ, which determines the rate of its heating, and the larger its specific surface, the faster the baking proceeds. Therefore, the loaf is baked faster than round bread of the same mass, and a thin flat cake of the same mass is baked even faster.

The higher the temperature of the steam-air environment in the baking chamber, the sooner the baking takes place. Intense moisture in the initial phase also speeds up the heating process and therefore shortens the baking time. As a rule, hearth bread is baked faster than tin bread of the same mass. When baking tin bread, the configuration of the bread molds is also of great importance, which determines not only the duration of baking, but also the size of the bale. The tighter the chunks of dough (or molds with dough) are placed on the hearth, the slower, other things being equal, are baked. The duration of baking can vary from 8-12 minutes for small-piece products to 80 minutes or more for large bread with a piece weight of 2.5 kg or more. The duration of baking bread and bread products is a factor that largely determines the performance of baking ovens. The baking time also depends on the duration of baking, which significantly affects the yield of finished products.

Based on this, it is understandable that many workers in the bakery industry strive to reduce the duration of baking to the shortest, at which the dough pieces have already turned into a “baked” product covered with a crust and crumb with minimally satisfactory structural and mechanical properties. This has led to the fact that over the past decades, the duration of baking of a number of types and varieties of bread and bakery products has been significantly reduced. However, we must not forget about the influence of the duration of baking on quality indicators and nutritional value bread and bread products.

An increase in the thickness, and, consequently, the proportion of the crust in bread, increases the content of not only taste and aroma-forming substances, but also dry nutrients. However, as already noted, excessive lengthening of baking is irrational.

Based on this, we recommend optimal baking modes for bread products, including the optimal duration of baking. It should also be noted that a longer baking of bread, as practice and experiments with wheat bread show, slows down the staling of bread.

The correct determination of the readiness of the bread during the baking process is of great importance. The quality of the bread depends on the correctness of determining the moment when the bread is ready (whether it is baked, undercooked or baked): the thickness and color of the crust and the properties of the crumb - its elasticity, dryness to the touch.

It is no less important that with every minute of excessive presence of bread in the oven, the bale increases, and, consequently, the yield of bread decreases and fuel consumption increases. The moment when the bread is ready, however, is not easy to establish. Practically in bakery enterprises, this issue is resolved on the basis of organoleptically determined characteristics.

The most reliable and often used in practice method of organoleptic testing of bread readiness is to test the elasticity of the crumb by light and quick pressure with a finger. But for this you have to break the bread, and besides, an indisputable judgment about the readiness of bread is possible only after determining the elasticity of the crumb of chilled bread.

The technological laboratory of VNIIHP (1951), on the basis of the results of mass observations in production conditions, came to the conclusion that the only practically feasible and acceptable method of operational production control of bread readiness in the baking process is to determine the temperature of the central part of the crumb of bread. For the main types of bread, this temperature lies in the range of 93-97 ° C, varying within these limits depending on the type and weight of bread, the thermal regime of baking and the heat engineering features of the oven.

In this regard, during production control of bread readiness by the temperature of its crumb, for each type of bread baked in a particular oven, the final temperature of the center of the crumb of bread, which characterizes its readiness, must first be experimentally established. To measure the temperature of the crumb, a special portable needle thermometer of the TX brand was created.

The temperature of the crust of bread at the moment of leaving the oven reaches 180 ° C on the surface, at the border with the crumb - about 100, and on average - about 130 ° C. The moisture content of the crust at this moment is close to zero. The crumb temperature is close to 100 ° C, and its moisture content is 1-2% higher than the initial moisture content of the dough.

Getting into a bakery, in which the temperature is usually 18-25 ° C, the bread begins to cool quickly, losing mass as a result of drying out. Cooling starts from the surface layers of the bread, gradually moving to the center of the crumb of the bread. Only during the movement of the loaf from the baking chamber to the table did the crust temperature drop to 110 ° C. The temperature of the subcrustal layer was + 96 ° С, in the center of the crumb + 98 ° С.

After cooling for 1 h of a single loaf, the temperature in the center of its crumb was higher than in the subcrustal layer of the crumb, by 13 ° C and 16 ° C higher than in the crust. This temperature gradient gradually decreases over the next 2 hours of storage of the loaf. Thus, in the initial period of storage of the loaf, there was a temperature gradient that promoted the movement of moisture in the direction from the center of the crumb to the crust.

Immediately after leaving the oven, it begins to dry out (shrinkage) due to the evaporation of part of the moisture and a very small proportion of the volatile components of the bread. Along with this, there is a redistribution of moisture in the bread. The crust at the moment the bread leaves the oven is almost waterless, but it cools down quickly, and the moisture from the crumb, as a result of the difference in concentration and temperature in the inner and outer layers of the bread, rushes into the crust, increasing its moisture content.

Thus, the temperature of the bread cooling down after leaving the oven is a factor that determines the evaporation of water from the surface of the bread (external diffusion) and the movement of moisture inside the bread (heat and concentration) and, therefore, mainly determines the rate of drying of the bread. After the bread has cooled down to the temperature of the grain storage, this factor ceases to accelerate the drying process of the bread and the latter proceeds much more slowly. When studying the process of drying bread for its characteristics, you can use the shrinkage curve and (in the terminology of drying technology) the curves of drying and drying rates.

Storage of bread at bakery enterprises and its delivery to the distribution network

At bakeries, bread, after leaving the ovens, is usually fed by belt conveyors to circulating tables (conical mushroom or flat plate). From the tables, the bread is transferred to trolleys-racks. These trolleys, which are manually moved, store the bread until it is sent to the distribution network. Before shipment, the trolleys with bread are weighed on a platform scale and rolled out onto the expedition ramp, where the trays with bread are removed and transferred to the back of a car for transporting bread.

All these operations are usually carried out manually. When handing over to the distribution network, the trays with bread are also manually unloaded from the body of the car and transferred to the appropriate warehouse.

This method of moving and storing bread, which requires the expenditure of a significant amount of physical labor, is technically backward and does not correspond to the general high level of mechanization of processes at our bakeries.

At the same time, 20-30% of those working at the bakery are engaged in loading and unloading, transport and storage (PRTS) work in the bakery and the expedition of the enterprise.

In this regard, in recent years, advanced production workers and special design organizations have developed, tested and implemented a number of options for partial or complex mechanization of operations related to the movement, storage and shipment of finished bread and bread products at bakeries.

However, the mechanization of PRTS-work in grain storages and expeditions of bakeries should be resolved in a comprehensive manner and include such links as transportation of bakery products to the distribution network, receiving them and moving them to warehouses, and from there to trading floors.

The solution to this problem is complicated by the fact that bakery enterprises are different in their production capacity and the range of products produced. Trade enterprises are no less diverse in their location, in terms of unloading vehicles, in the size of warehouse and retail space, as well as in the size of orders for certain types and varieties of bakery products.

The motor transport must also be specialized and equipped with devices both for loading it with bakery products and for unloading it in the trade network.

It should not be forgotten that the purpose of the comprehensive mechanization of PRTS works in all links of this chain is not only the complete elimination or drastic reduction of manual operations, but also the improvement of the quality of bread and, first of all, the extension of its freshness period.

For this, both at the bakery, and in the car, and in the trading network, bread must be stored in conditions that minimize its drying out.

When storing bread without wrapping, it is advisable to regulate the relative humidity in the bakery. It should not be too low (this would accelerate the drying of the bread and harden its crumb), nor too high (this would accelerate the loss of crust fragility). Therefore, storage of un-wrapped bread is recommended at an air temperature of 25-30 ° C and a relative humidity of no more than 80%.

VNIIHP also recommended storing unwrapped bread on ordinary trolleys in special chambers with air conditioning (air temperature from 23 to 27 ° C, relative humidity from 80 to 85%). Bread intended for storage in such chambers must first be cooled as quickly as possible to a temperature close to 23-27 ° C.

In recent years, bakeries have increasingly introduced the storage of bread not on trolleys or in boxes, but in special containers in which it is loaded into cars and into them then goes to the warehouse of a trade organization, or, where possible, directly to the trading floor. Undoubtedly, sealed containers for storing bread without trays in combination with machines for mechanized loading of bread into them are promising. These containers in the bakery are sealed after the bread has cooled to room temperature. In this form, containers with bread are delivered to the trade organization and enter its storage, and from there to the trading floor, where consumers take bread directly from the container shelves.

The promise of such containers is not only that manual operations are minimized. When used, the shrinkage of bread is significantly reduced, and as a result, after 10 hours of storage, the softness of bread is 2.7 times higher than that of bread stored in open trays. Storing and transporting bread in sealed containers thus provides conditions that are optimal both technologically and economically, as well as in sanitary and hygienic terms.

Currently, many bakeries in our country have comprehensively mechanized PRTS-work and use storage and transportation of bread in containers. A description of the options for solving this problem and the equipment used is given in the relevant literature. The widespread introduction of mechanized packaging of bread and bakery products using modern materials continues to be an urgent task of our bakery industry. This event is of great hygienic importance, as it excludes the touch of a person's hands to the baked bread. By reducing the drying out of the bread, it also contributes to the greater preservation of its freshness. With long-term storage of bread, losses on its drying can be reduced to practically small values ​​(about 1-2%); these losses occur mainly during the cooling period of the bread before it is packed.

Conclusion

On the basis of ongoing research, design and engineering work, new, more efficient, comprehensively mechanized, fully or partially computerized, and for the main types of products and continuous-flow intensified technological processes of bread and bread products production and the new technological equipment necessary for this, are being created.

The development of new intensified technological processes for the production of bread today requires research not only purely technological, but also chemical, biochemical, physicochemical, and in relation to baking and drying - and heat and mass transfer. It was also necessary to create new, more effective special additives and preparations, forcing and optimizing the preparation of the dough and at the same time increasing the quality of the bread and extending the period of preservation of its freshness.

The development of new types of bakery products of increased nutritional value, dietary and therapeutic and prophylactic, requires the search and study of new types of bakery raw materials and additives rich in those substances with which the bread must be enriched. These types of raw materials and additives must also be tested by experts in nutritional science. It is also necessary to develop a technology for the production of this group of products, optimal in terms of their quality and nutritional value.

When developing new types of bakery equipment, the task is to increase labor productivity and complete computerization of production. Much attention was paid to the comprehensive mechanization of loading and unloading and transport and storage (PRTS) works with both raw materials and finished products of bakery enterprises.

In the course of the work, the following tasks were solved:

1.The literature on the research topic was analyzed.

2.Characteristics were given to the basic concepts of work.

.The technology of preparation of bakery products was characterized.

When solving these problems, the goal of the study was achieved - to characterize the technology for preparing bakery products.

List of used literature

bakery dough baked goods

1. Auerman L. Ya. Technology of bakery production. -M., 1987.- 512 p.

2. Vedernikova E.I. Ways to improve the quality of bakery products. - Kiev, 1988. - 40 p.

Goryacheva A.F., Shcherbatenko V.V. Influence of the degree of mechanical processing of the dough during kneading on the quality of bread. - M., 1992

Grishin A.S. Some features of the preparation of wheat dough according to progressive technological schemes. - M., 1995

Grishin A.S. Economic reform and technical progress in the bakery industry. - M., 1978

Grishin A.S. Production of small-piece bakery and pastry products on mechanized lines. - M., 1979. - 40 p.

Grishin A.S., Enkina L.S. Ways to intensify the process of making wheat dough. - M, 1970.

Egorova A.G. Nutritional value of bread and preservation of its freshness. - L., 1982. - 10 p.

Ivanchenko F. N., Mogilevsky M. P. New about equipment and technology at bakery enterprises of the Ukrainian SSR. - Kiev, 1969 .-- 70 p.

Mikhelev A.A. Handbook of a bakery mechanic. - Kiev, 1986 .-- 468 p.

Morev N.E., Itskovich Ya.S. Mechanized lines for bakery production. - M., 1975. -334 p.

Poltorak MI Dough-cutting production lines. - M., 1987, 72 p.

Roiter I.M. Modern technology for making dough at bakeries. - Kiev, 1971.- 342 p.

Collection of recipes for bakery products. - M., 1972 .-- 216 p.

Collection of recipes and technological instructions for new varieties of bakery products. - M., 1969 .-- 56 p.

Collection of technological instructions for the production of bakery products with increased nutritional value and dietary purpose. - M., 1969 .-- 26 p.

Frauchi M.N., Grishin A.S. Rye bread production line. NTS "Food Industry" (bakery, confectionery, pasta and yeast). - M., 1963.

Shcherbatenko V.V., Gogoberidze N.I., Zelman G.S. The influence of the baking regime on the quality of the bread. - M., 1994 .-- 36 p.

Similar works on - Technology of preparation of bakery products

From the very inception of baking, the process of baking bread required hard work, patience and diligence from people.

Despite the triumph of modern technology, baking quality bread is still a rather laborious task today.

The bread production process is divided into several stages:

• Preparation of raw materials - sifting flour, mixing varieties, working with gluten;
• Dough kneading;
• Improving the processes of loosening and fermentation;
• Dividing the dough into portions;
• Formation of dough pieces;
• Bakery products;
• Cooling;
• Packaging for long-term storage.

In the production of bread, flour, water, salt and yeast are used as the main raw materials.

To improve the taste, additional ingredients can be added - sugar, milk, butter, molasses, malt, poppy seeds, spices.

Dough preparation takes about 70% of the entire bread making process. The quality and taste of future baked goods depends on this important stage.

The dough can be prepared in two ways - sponge and unpaired.

Sponge way involves making dough.

To do this, mix half of the flour and 2/3 of water, from the mass put according to the recipe. Yeast is added to the mixture - for wheat dough, or sourdough - for rye baked goods. The dough should ferment for 2-4 hours at a temperature of + 27-30 degrees.

After that, add the rest of the ingredients and knead the dough.

Safe way involves mixing all the ingredients in the recipe at once.

In this form, the dough is fermented for 3-4 hours, and then it is baked.

There is also a dough brewing technology. In this case, a base is prepared for the dough - 10% of the flour is brewed with boiling water.

The sponge method of making the dough is, perhaps, the most classic option, and the bread turns out to be traditional.

The bezoparny method allows you to speed up the process of making bread, but the quality of baking may suffer. Choux pastry allows you to prepare a ruddy and aromatic bread that does not stale for a long time.

There are also modern technologies for making bread, the use of which began to be practiced at the end of the 20th century.

Micronization- used for some types of cereals.

The technology is based on the use of infrared rays, which make the grain cook due to its structure. The fast heating process allows you to keep the maximum nutrients in such baked goods.

Extrusion- the grain mass is processed under pressure. The extruder machine works according to the explosion technology - due to the high pressure and temperature, the baking mass is boiled down instantly.

Bread making technology

The process of making bread consists of several stages: preparation of raw materials, preparation of dough, shaping of products, proofing and baking.

Preparation of raw materials includes sifting flour, cleaning (filtering) and heating

water, yeast preparation. At the same stage, you can include the dosage of ingredients: flour, water, yeast, spices and additives (salt, sugar, gluten, etc.)

improvers). At the stage of dough preparation, not only mixing of the components takes place, but also maturation. It ends with preliminary proofing, which, as a rule, is carried out in the same containers (bowls) as kneading.

Forming begins with dividing the mass of the dough into portions (usually from 100 to 1000 g). Next, rounding is performed - the process of giving the blanks a rounded shape using special machines - dough rounders.

This procedure aims not only and not so much to achieve a given geometry, but mainly to create a more uniform structure of the dough in terms of volume. For some types of products (hearth bread) rounding ends. In other cases, the final shape of the products is established by dough sheeters and dough sheeters.

In this case, various types of loaves, bagels, etc. are obtained. Before baking, the molded products undergo proofing - holding at a certain humidity and temperature.

At this stage, the structure of the dough is finally created, it is saturated with carbon dioxide, which, after baking, ensures porosity (softness).

Baking is carried out in modes (temperature, humidity, time), depending on the type and size of the product. The quality of the products obtained equally depends on the composition of raw materials (grade and composition of flour, quality of yeast, the presence and type of improvers) and on the mode of each stage of the technological process, without exception, from kneading to baking.

Carrying out the process requires significant experience or the involvement of qualified consultants.

The composition of the necessary equipment corresponds to the stages of the process: flour sifters, dispensers, filters, scales, water heaters - at the preliminary stage; kneading machines, bowls - for kneading; dough dividers, rounders, dough sheeters and dough sheeters - for forming; proofing and baking cabinets and ovens - at the stage of proofing and baking.

Equipment for bakery in Russia is produced in the widest range, in comparison with equipment for other small food industries.

Various pieces of equipment are produced at several dozen enterprises. The widest range of equipment is produced by: Voskhod (Saratov), ​​Priboy (Taganrog), Parus (Komsomolsk-on-Amur), Yartorgtechnika (Yaroslavl), VOMZ (Vologda), Torgmash (Smolensk) and dr.

Domestic equipment is of satisfactory quality at prices available to a wide range of potential buyers. Some types of equipment produced by enterprises of the CIS countries (mainly Ukraine) have similar characteristics. The equipment of Western firms is superior to Russian equipment, mainly in the degree of automation, stability and convenience of adjusting the mode, design, but several times more expensive.

Types of bread and recipes for its preparation.

Ordinary bread.

1.5 cups of water

30 g yeast

Preparation:

Put the yeast in warm water, add flour (as for pancakes) and leave to stand for a while so that the mass comes up.

Then put a pinch of salt in this mass and knead the dough, adding flour until the dough stops sticking to your hands.

After that, let the dough be proofed (approx. 6 hours). During this time, the dough should be mixed 2-3 times.

Knead the finished dough once more and put in a baking dish.

Wait until the mass rises and bake in a preheated oven for 1-1.5 hours.

Note: It is very important that the dough is steeped well. The bread will then be fluffy and soft.

6 hours, mentioned in the recipe, is a very conditional time. The main criterion in this case is the quality of the yeast.

White bread with cheese

Products:

500 g wheat flour

2 tsp salt

1 tsp black pepper

150 g grated cheese

20 g yeast

350 ml water

mold oil

for test preparation

75 minutes for proofing

45 minutes bakery products

Preparation:

Put flour in a deep bowl, add salt, pepper, 100 g of cheese and yeast, and mix well. Then add warm water and knead the dough.

Put a cellophane bag or cling film over the bowl, cover with a towel and put in a warm place for 45 minutes. During this time, the dough should double in its volume.

Then knead the dough again and place in a greased baking dish.

Wait about 30 minutes. while the dough rises again, brush the surface with warm water and make a few shallow cuts with a knife.

Put a bowl of boiling water in the bottom of the oven.

Bake for 25 minutes. Then take out the semi-finished bread, sprinkle it with 50 g of cheese and bake for another 20 minutes. until golden brown.

White loaf for tea

Products:

750 g wheat flour

3 tsp salt

30 g yeast

400 ml milk

50 g butter or margarine

mold oil

for test preparation

75 minutes for proofing

45 minutes bakery products

Preparation ::

Put flour in a deep bowl, add salt and yeast, and mix well. Then add warm milk, softened butter and knead the dough.

As soon as the dough is ready (it stops sticking to your hands and starts to bubble slightly), form a ball-shaped ball out of it and place it on the floured bottom of the bowl.

Put a cellophane bag over the bowl, cover with a towel and put in a warm place for 45 minutes. During this time, the dough should double in its volume.

Then knead the dough again. If it is too soft, add flour. Then put the dough in a greased baking dish. Wait about 30 minutes.

while the dough rises again, brush the surface with an egg and make a few shallow cuts with a knife.

Put the dough in an oven preheated to 250 degrees. Put a bowl of boiling water in the bottom of the oven.

Bake for 10 minutes. at 250 degrees, and then another 35 minutes. at 200 degrees.

Remove the bread from the oven and let stand for 5 minutes. Then carefully remove the roll from the mold and cool to room temperature.

Rye bread

Products:

600 g rye flour

400 g wheat flour

1 tsp Sahara

60 g yeast

550 ml of water

2 tbsp. l. rast. oils

mold oil Time:

35 minutes for test preparation

105 minutes for proofing

60 minutes bakery products

Preparation:

Put flour in a deep bowl, add salt, sugar and yeast, and mix well. Then add warm water and vegetable oil, and knead the dough.

As soon as the dough is ready (it stops sticking to your hands and starts bubbling slightly), form a ball-shaped ball out of it and place it on the floured bottom of a bowl.

Put a cellophane bag over the bowl, cover with a towel and put in a warm place for 45-60 minutes. During this time, the dough should double in its volume. Then knead the dough again and place in a greased baking dish.

Wait about 45 minutes. while the dough rises again, brush the surface with warm water and make a few shallow cuts with a knife.

Put the dough in an oven preheated to 200 degrees.

Put a bowl of boiling water in the bottom of the oven. Bake for 60 minutes. Remove the bread from the oven, brush with water and let stand for 5 minutes. Then carefully remove the roll from the mold and cool to room temperature.

Rice bread

Products:

500 ml milk

750 g wheat flour

1 tsp Sahara

40 g yeast

200 ml of water

lubricating oil

Form Time:

30 minutes. for test preparation

90 minutes for proofing

60 minutes bakery products

Preparation:

Put rice in boiling milk and cook until the rice is soft enough.

Put flour in a deep bowl, add salt and yeast, and mix well.

Then add warm water and rice and knead the dough.

As soon as the dough is ready (it stops sticking to your hands and starts bubbling), form a ball-shaped ball out of it and place it on the floured bottom of the bowl. Put a cellophane bag over the bowl, cover with a towel and put in a warm place for 45 minutes.

During this time, the dough should double in its volume.

Then knead the dough again and place in a greased baking dish. Wait about 45 minutes. until the dough rises again, brush the surface with an egg.

Put the dough in an oven preheated to 200 degrees.

Put a bowl of boiling water in the bottom of the oven. Bake for 60 minutes. Remove the bread from the oven and let stand for 5 minutes. Then carefully remove the roll from the mold and cool to room temperature.

Definitions

Symbols and abbreviations

Introduction

1 Analytical part

1.1 General information about bread

1.2 Nutritional value of bread

2 Technological part

2.1 Description of the technological production of rye bread

2.2 Technological scheme for the production of rye bread

2.3 Layout of the bread production line

2.4 Raw materials used in the baking process

Microbiological control

4. Technochemical control

5. Occupational safety measures

6. Environmental protection

Conclusion

List of used literature

annotation

This course project is considered technology system and a technological line for the production of rye bread.

A technological calculation of production has been made.

Definitions

Bread is a collective name for a group of food products prepared by baking, steaming, or frying a dough consisting of at least flour and water. In most cases, salt is added and a baking powder such as yeast is also used.

Flour is a food product obtained by grinding grains of various crops.

Flour can be made from varieties of grain crops such as wheat, spelled, rye, buckwheat, oats, barley, millet, corn and rice. The bulk of the flour is produced from wheat.

It is a necessary component in the production of bread. Wheat bread flour subdivided into grades: grains, higher, first, second, wallpaper.

Rye flour - seeded, peeled, wallpaper. Used to bake rye bread. Due to the very low gluten content, in order to improve the rise of the dough (when using yeast, not sourdough), wheat flour is added to such flour in different proportions, thus, rye-wheat bread is obtained.

Sourdough - fermenting compound

Yeast is a non-taxonomic group of unicellular fungi that have lost their mycelial structure due to the transition to living in liquid and semi-liquid substrates rich in organic matter.

It unites about 1500 species belonging to Ascomycetes and Basidiomycetes.

Symbols and abbreviations

kg-kilogram

° С- degree Celsius

In this course work, the following normative documents were used:

GOST 2077-84- Rye, rye-wheat and wheat-rye bread. General specifications

GOST 12582-67-Simple rye and rye-wheat simple bread for long-term storage, canned with alcohol.

Technical conditions

GOST 28807-90 Bread from rye and a mixture of rye and wheat flour. General specifications

GOST 52809-2007: Baking rye flour. Technical conditions

GOST 7045-90 Rye flour. Technical conditions

GOST 21094-75 Bread and bakery products. Moisture determination method

GOST 11354-82 Reusable board and plywood boxes for food products

GOST 8227-56 Rules for stacking, storage and transportation of bread products

GOST 7045-90 Rye flour

Introduction

Bread is a genius invention of mankind.

Bread products are one of the main human food products. Daily consumption of bread in different countries ranges from 150 to 500 g per capita.

Due to the consumption of bread, a person satisfies almost half of his need for carbohydrates, one third - for proteins, more than half - for B vitamins, phosphorus and iron salts.

Bread made from wheat wallpaper or rye flour almost completely satisfies the need for dietary fiber.

Modern bakery production is characterized by a high level of mechanization and automation of technological processes of bread production, the introduction of new technologies and a constant expansion of the range of bakery products, as well as the widespread introduction of low-capacity enterprises of various forms of ownership.

All this requires from workers in the industry high professional training, knowledge of technology and the ability to perform technological operations for the preparation of wheat and rye dough, for cutting and baking various types of products.

A modern bakery is a highly mechanized enterprise.

At present, the problems of mechanizing production processes have been practically resolved, starting from the acceptance of raw materials and ending with the loading of grain into vehicles.

Many bakeries have installations for bulk reception and storage of flour, fat, yeast milk, salt, sugar syrup, milk whey. Further introduction of progressive methods of transportation and storage of the main and additional raw materials at bakeries is an urgent task.

1 Analytical part

1.1 General information about bread

Baked bread is a product obtained by baking dough, loosened with sourdough or yeast, made from all types of rye and wheat flour.

It makes up a significant part of the human diet and is one of the main sources of carbohydrates and vegetable protein. The nutritional value of bread is quite high and depends on the type of flour and the dough recipe. On average, bread contains 5.5-9.5% proteins, 0.7-1.3% fat, 1.4-2.5% minerals, 3.9-4.7% water, 42 -50% - carbohydrates.

The biological value of bread is low. In baked bread without fortifiers, the content of such essential amino acids as lysine, methionine, threonine and tryptophan is insufficient. Therefore, the introduction of protein fortifiers (milk, whey, soy) containing a large amount of these amino acids into the bread recipe contributes to an increase in the nutritional value of bread. Bread, which is simple according to the recipe, is low in fat.

However, bread provides almost 38% of the body's need for vegetable fats and 25% for phospholipids. Bread made from high-grade flour contains significantly less fat than from wallpaper.

Due to bread products, a person almost completely covers the need for iron, receives a significant proportion of manganese and phosphorus.

A significant disadvantage of the mineral complex of bread is the low content of calcium and its unfavorable ratio with phosphorus and magnesium. Bread contains insufficient amounts of potassium, chromium, cobalt and some other elements. Therefore, increasing the mineral value is also an urgent problem.

Bread is rich in vitamins E and covers about 1/3 of the needs for vitamins B6, B9 and choline, but is poor in vitamins B2 and B3. Bread made from low-grade flour is characterized by a fairly high content of vitamins B1, B2 and PP.

Enrichment of flour with synthetic vitamins, rational use of cereal germs, addition of preparations obtained from brewer's yeast to the dough increases the vitamin value of bread. Bread provides about half of the required amount of digestible and more than half of non-digestible carbohydrates.

The digestibility of bread depends largely on its organoleptic properties - appearance, porosity structure, taste and aroma.

Bread proteins are absorbed by 70-87%, carbohydrates - by 94-98%, fats - by 92-95%. The lower the grade of flour, the lower the digestibility of these substances.

As the grade of flour increases, the moisture content of the bread decreases, the content of proteins, digestible carbohydrates increases and increases the energy value bread products. The lowest energy capacity is in wholemeal bread. More valuable in terms of calorie content and digestibility are bread products made from flour of the highest grades.

The high digestibility of bread substances is explained by the fact that it has a porous, elastic crumb, in which the proteins are in the optimal degree of denaturation, the starch is gelatinized, the sugar is dissolved, the fats are emulsified, the shell particles of the grain are highly swollen and softened.

This state of substances and the porous structure of the crumb make them easily accessible for the action of enzymes of the human digestive tract.

1.2 Range

Rye bread (includes 2 groups) - from wallpaper, peeled and seeded flour.

Simple rye bread:

a) from wallpaper flour - mainly baked in tins, rarely - hearth,

b) from peeled and seeded flour - molded and hearth. Bread quality: dark crumb, rather sticky, less volume than wheat bread (as there is less porosity), dark crust.

Improved bread - cooked on infusions with the addition of malt, molasses, sugar, spices - caraway seeds, coriander.

Custard and Moscow bread are baked from custard flour with the addition of rye red malt and caraway seeds. Moscow bread differs from Zavarny bread in its darker crumb and more pronounced taste and aroma, since more malt is added to it; Moscow bread is baked only in tins, Zavarnoy can also be a hearth. Wheat bread - made from peeled flour with the addition of molasses.

A peculiarity of the custard bread technology: before kneading, part of the flour is brewed with 10 times the amount of boiling water, the starch is gelatinized and is better exposed to the action of enzymes, therefore, the aroma and taste of the bread are improved.

Rye bread quality standards: humidity up to 51%, acidity up to 12 degrees, porosity not less than 48%.

Rye-wheat and wheat-rye bread.

In the name of bread from a mixture of flour, the predominant type of flour with a share of 50% is placed in the first place.

Wheat flour is added to improve the structural and mechanical properties of the dough.

Simple rye-wheat bread: Ukrainian from peeled rye and wheat wallpaper. The ratio of flour types can vary from 80:20 to 20:80.

Improved rye-wheat breads: more numerous and widespread.

Borodino bread is made with custard, from rye wallpaper (85%) and wheat flour of the second grade (10%) with the introduction of red rye malt, molasses, sugar, coriander into the dough; crumb color - dark, taste - sweet and sour.

Russian bread (70:30), Darnitsky (60:40), Stolichny (50:50) are baked from peeled rye and wheat of the second grade - in addition, 3% sugar is added, Lyubitelsky (80:15) is prepared with custard with the addition of the same ingredients , as in Borodinsky.

How tin bread is baked: technology and features

Baking bread today, both at home and on a production scale, requires compliance with certain rules and is a rather laborious process.

The dough can be prepared in several traditional ways - sponge, unpaired, or by brewing, with or without yeast. In order to accelerate the process of "ripening" of the dough for some types of cereals, since the end of the last century, the technologies of micronization (heating by infrared rays) and extrusion (processing of mass for baking under pressure) have been used.

The main stages of the production of bakery products

Regardless of where bread is baked - in an oven or a bread machine, in the kitchen of an expensive restaurant or a large bakery using modern ovens and other types of equipment, this process differs only in the scale and degree of mechanization.

The preparation of bakery products includes the following works:

preparation - sifting flour and mixing different varieties (if necessary), adding the rest of the ingredients in a certain dosage;

2. kneading the dough, as well as activating the processes of its fermentation and loosening;

3. molding - dividing the finished dough into portions and forming blanks for products of a certain shape and size;

4. baking products in compliance with a certain temperature regime and humidity level;

5. cooling of products, as well as their packaging to preserve taste and freshness (for sale, if necessary, transportation and long-term storage).

Dough preparation is a lengthy process that takes about 70% of the total time required to bake baked goods.

But the taste, quality and other characteristics of future baked goods depend on how correctly it is executed.

Baking technology for tin bread

There are two main types of bread, depending on the method of baking: hearth and tin.

The hearth products are baked without the use of molds on a flat surface: on the hearth in a Russian oven, on a baking sheet in the oven or sheets in a special chamber. Dough pieces for the production of tin bread are placed in special aluminum molds - usually they are rectangular or round.

After the delivery to the plant of raw materials (flour of various grades, yeast) and all the necessary food ingredients, the quality of which is controlled by specialized laboratories, they begin to prepare the dough.

The flour is sieved, water, yeast or sourdough, sugar, salt, fat and other components are added in accordance with the recipe, and kneading is carried out in dough mixing machines. After thorough mixing, the mixture is left to mature for a certain time at an air humidity of about 75 - 80% and a temperature of 30 - 32 degrees.

As a result of fermentation, the mass of the dough increases in volume and it becomes airy.

The next stage is cutting the ready-made dough. It is cut into pieces and shaped using a dough rounder or seamer. Then, after placing in metal molds, the dough is sent to the proofing cabinet to add looseness to it. Then, if necessary, cuts are made on the blanks and sent to an oven with two temperature zones.

In the first zone, the temperature is maintained from 260 to 280 degrees, and in the second - up to 200 degrees.

Cooking time depends on the type of flour and type of bread. Rye products are baked for about an hour, and wheat products for about 52 - 55 minutes. After baking is complete, the baked goods are humidified with steam humidifiers (with their help, steam is supplied to the oven at low pressure).

At the final stage, the bread is removed from the oven and from the molds - it is ready to eat!

A. Sushkov proposed his own method of wheat bread production, as an alternative to the traditional sponge method. The dough method used at the beginning of the 20th century was very laborious and time-consuming (it took about 8-9 hours from kneading the dough to the end of baking). The increased labor intensity was due to the fact that bakeries sorely lacked standard bowls, so the bowls were used only for kneading, and all stages of fermentation took place in other containers, into which semi-finished products were manually transferred.

The time spent on the production of bread according to the method of A.

Sushkov, was 4 hours, in addition, the stage of kneading and fermentation of the dough was reduced.

Wheat bread recipe used in A. Sushkov's method:

Wheat flour - 100 kg

Water - 60-65 l

Salt - 1.5 kg

Yeast - 1.5 kg

The amount of yeast in Sushkov's recipe was 5 times higher than the norms accepted for traditional sponge baking. On the one hand, this led to additional costs, but on the other hand, it stimulated the demand for yeast, which was very beneficial for the development of Soviet yeast production.

According to A.

Drying technologies, 10-15 kg of the prescription amount of flour should be brewed with an equal amount of hot water (water temperature for brewing the dough is 90-100 ° C). The brewed flour was thoroughly mixed until a homogeneous gelatinous mass with a temperature of 50-60 ° C was obtained.

At a temperature of 50-60 ° C, due to the activity of amylolytic enzymes (diastases), part of the gelatinized starch was saccharified.

After cooling the flour infusion to 30 ° C, yeast, the remaining flour, water, salt were introduced into it and the dough was kneaded. The dough was kneaded for 15-20 minutes.

Dough fermentation lasted 3 hours.

The fermented dough was sent to dividing, shaping, proofing and baking.

Wheat rolls weighing 2 kg were baked for 1 hour, and 400-gram French rolls were baked for 20 minutes.

The baking rate for 2 kg buns was 30%, and for French buns - 29%.

Wheat bread made according to A.

Sushkov, it turned out to be of a lower quality than bread produced using a long-term dough technology. Sushkov's bread had a lower porosity and a wetter crumb, but it stale more slowly.

"The crumb is wet, mating and dough, and because of this it lays heavily on the stomach" - this is how N. Melnikov characterized bread made by the Sushkov method in 1930.

Despite the shortcomings, A. Sushkov's method has received some recognition and distribution in practical baking.

Technological process for the preparation of bakery products

The technological process of making bread consists of the following stages: kneading dough and other semi-finished products, fermentation of semi-finished products, dividing the dough into pieces of a certain mass, forming and proving dough pieces, baking, cooling and storing bread products.

Dough kneading is the most important technological operation, on which the further course of the technological process and the quality of bread largely depend. When dough is kneaded from flour, water, yeast, salt and other components, a homogeneous mass with a specific structure and physical properties is obtained.

To make the baked product porous and easy to digest, the dough must be loosened before baking. This is a prerequisite for good baking of the dough.

Dough preparation is the most important and the longest operation in the production of bread, which takes about 70% of the production cycle time. When choosing a specific method of dough preparation, first of all, the assortment of products produced, as well as other production data, are taken into account.

In the production of wheat bread and bakery products, dough cutting includes the following operations: dividing the dough into pieces, rounding, preliminary proofing, shaping and final proofing of dough pieces.

Baking is the final stage in the preparation of bread products, which ultimately forms the quality of the bread.

During the baking process, microbiological, biochemical, physical and colloidal processes occur simultaneously inside the dough piece.

The correct determination of the readiness of the bread during the baking process is of great importance. The quality of the bread depends on the correct determination of the readiness of the bread: the thickness and color of the crust and physical properties crumb - elasticity and dryness to the touch.

Excessive baking time increases the bale, reduces productivity, and causes excessive consumption of fuel.

An objective indicator of the readiness of bread and bakery products is the temperature in the center of the crumb, which at the end of baking should be 96-97 ° С.

The technological process of making confectionery

Dough preparation. Eggs with granulated sugar are combined and, while stirring, heated in a water bath to 45 0 C. The egg-sugar mixture is beaten until it increases in volume 2.5-3 times and until a stable pattern appears on the surface (when held along the surface, the trace does not flow) ... During whipping, the mass is cooled to 20 0 C. Flour is combined with cocoa powder and quickly (but not abruptly) with whipped egg-sugar mass so that the dough does not drag out and does not shrink. Then add vanilla essence... Bake biscuit dough at a temperature of 200-210 0 С. The baking time depends on the volume and thickness of the dough.

Quality control and safety of finished products

Quality control includes: incoming quality control of raw materials, basic and auxiliary materials, semi-finished products, components, tools arriving at the company's warehouses; production operational control over compliance with the established technological regime, and sometimes inter-operational acceptance of products; systematic monitoring of the condition of equipment, machines, cutting and measuring tools, instrumentation, precision measuring instruments, stamps, models of testing equipment and weighing facilities, new and in operation, devices, conditions of production and transportation of products and other checks; control of models and prototypes; control of finished products (parts, small assembly units, sub-assemblies, assemblies, blocks, products). Quality promotion includes: development of documentation reflecting methods and means of motivation in the field of product quality assurance; development of regulations on bonuses to employees of the enterprise for the quality of work (together with the department of labor organization and wages; training and advanced training)

Sampling for the control of physical and chemical parameters of flour confectionery products is carried out in accordance with GOST 5904-82. The mass of a sample for laboratory tests should be at least 100 g. When preparing samples from a weight cake, biscuit, rolls, gingerbread, small portions are cut out from different places of the laboratory sample and combined. The inclusions are removed from the cake. Piece cakes weighing up to 400 g are used for analysis as a whole, after removing the inclusions. When determining the mass fraction of sugar, fat and acidity in the cake, before removing inclusions, the crusts are additionally cut off. When preparing a baba for moisture determination, inclusions are also removed. Biscuits, gingerbread, shortbreads are selected from different places of average quality. Samples for analysis are ground in a porcelain mortar, grater or mechanical grinder and immediately placed in a lidded container. Mix the sample before taking the weighed portions. Analysis of baked semi-finished products, muffins, gingerbreads, biscuits, gingerbread, etc. carried out not earlier than 16 hours after manufacture.

In terms of organoleptic characteristics, cakes and pastries must meet the requirements specified in table 4.

Table 4 - Organoleptic indicators quality

In flour confectionery products, the mass fractions of moisture, sugar, fat, acidity, alkalinity are determined. Physicochemical indicators of cakes and pastries are determined in semi-finished products and in finished products without cream finishing after baking. Physicochemical indicators are assessed by accredited testing and technological laboratories in accordance with MU No. 1-40 / 3805.1991 "Methodological guidelines for laboratory quality control of public catering products", part I.

Table 5 - Physical and chemical indicators

Microbiological indicators of public catering products Microbiological indicators are determined in accordance with the established procedure by laboratories in accordance with the current SanPiN 2.3.2.1078-01.

Microbiological indicators are presented in table 6.

Table 6 - Microbiological indicators of confectionery