Preparation of complex baked goods. Organization of the cooking process and preparation of complex bakery and flour confectionery products in the confectionery shop. Waffle dough products

State Autonomous Vocational Educational Institution of the Chuvash Republic

"Cheboksary College of Economics and Technology"

Ministry of Education and Youth Policy of the Chuvash Republic

WORKBOOK

for practical training

student ___ course __________ group _________________________________

specialties _____________________________________________________

on PM.04 Organization of the cooking process and preparation of complex bakery, flour confectionery products.

MDK 04.01 Technology of preparation of complex bakery, flour confectionery products.

CONSIDERED

at a meeting of the cyclic commission

_______________________________________

Protocol No. ____ dated "___" __________ 201_

Chairman of the Central Committee: __________/_ __/

Developer:

teacher of catering disciplines

"___" ____________201 _

Cheboksary, 2016

Practice #1

Topic: Organoleptic evaluation of the quality of main products and additional products, including for complex finishing semi-finished products.

Objective:

1. Repeat and consolidate theoretical knowledge on the topic. "The main raw material in the production of complex bakery, flour confectionery products."

2. Acquisition of skills in working with GOSTs for the main and additional raw materials of confectionery production, as well as methods for determining its quality.

Tools, inventory and utensils: laboratory scales, thermometer according to GOST 28498,

with an error of ±10С; glasses with a capacity of 500 cm3; spatula; putty knife; GOSTs for the investigated raw materials.

Theoretical information.

All raw materials used in the confectionery industry are divided into main and additional . Main raw material is an essential part of bakery products. Additional raw materials - this is a raw material used according to the recipe to increase the nutritional value, provide specific organoleptic and physico-chemical indicators of the quality of confectionery products.

The main raw materials of confectionery production include wheat flour, yeast, granulated sugar, sugar-containing products, eggs and egg products, oil and fat products; to the additional - salt, milk and dairy products, aromatic products, food additives.

All raw materials entering the enterprise must meet the requirements of the relevant GOSTs or TUs. Each batch of raw materials must be accompanied by a special certificate or other document characterizing its quality. Imported raw materials are used only if there is a hygienic conclusion of the Ministry of Health of the Russian Federation and a certificate of conformity.

Task 1. Determine the organoleptic quality indicators of wheat flour of the highest grade.

Wheat flour. In the confectionery industry, wheat flour of the highest grade is mainly used. Organoleptic indicators of the quality of wheat flour of the highest grade.

Color definition (GOST 27558)

The color of flour is one of the main indicators that determine its quality and grade. The color of the flour is established by comparing the test sample with an established sample or with the color characteristic specified in the relevant product standards. At the same time, attention is paid to the presence of individual particles of shells and foreign impurities that violate the uniformity of the color of the flour. The color of the flour is determined visually in diffused daylight, as well as under illumination with incandescent lamps or fluorescent lamps. A sample weighing 10-15 g is taken from an average sample, scattered on a glass plate, leveled and pressed down with another glass plate to obtain a smooth surface. In case of disagreement, the color of the flour is determined in diffuse daylight.

Determining the color of flour by comparing the test sample with the established sample is carried out as follows. Samples weighing 5-10 g are taken from the test flour and flour of the established sample and poured onto a glass plate. Both portions of flour are carefully, without mixing, leveled with a spatula. The thickness of the flour layer should be about 5 mm, the test flour should be in contact with the flour of the established sample. Then the surface of the flour is smoothed and, covered with a glass plate, pressed. The edges of the pressed layer are cut off with a spatula so that a tile of flour in the form of a rectangle remains on the plate. The color of the flour is determined at the beginning on a dry sample, comparing the tested flour with the flour of the established sample. To determine the color of flour on a wet sample, carefully, in an inclined position (30-45) degrees, the plate with pressed flour samples is immersed in a vessel with water at room temperature, after the release of air bubbles stops, the plate with samples is removed from the water. The plate is maintained in an inclined position until excess water drains. After that, proceed to determine the color of the flour. It is not recommended to determine the color of rye flour by a wet test, since its color changes under the action of oxidizing enzymes.

2. Determination of smell, taste and crunch.(GOST 27558)

To determine the smell, about 20 g of flour are taken from an average sample, poured onto clean paper, warmed with breath and the smell is determined. To enhance the sensation of smell, a sample of flour is transferred into a glass, poured over with hot water at a temperature of 60 0C, the water is drained and the smell of the product is determined. The taste and the presence of a crunch are determined by chewing 1-2 portions of flour weighing about 1 g each, taken from 100 g of flour isolated from the average sample. When bitterness is felt, the flour is considered bitter, and when a crunch is detected, it is considered crunchy. Odor, taste and crunch are determined in accordance with the characteristics specified in the standards for flour. In case of disagreement, the smell, taste and presence of crunch in the flour are determined by tasting the bread baked from this flour.

Processing of the results, according to the results of the organoleptic evaluation, fill in Table 1.

Table 1 - Organoleptic indicators of flour quality

Task 2. Determine the organoleptic quality indicators of sugar - sand in accordance with (GOST 21-94).

Appearance, taste and smell are determined organoleptically. The taste should be sweet, without foreign aftertaste. The color should be white with a sheen.

Taste determination is carried out in a sugar solution. To do this, 25 g of sugar is dissolved in 100 ml of warm distilled water in a beaker with transparent walls. Then the solution is cooled and tasted in small sips, keeping it in the mouth for some time, and its quality is judged.

The same solution is used to determine its purity and completeness of solubility in water. Solubility must be complete, the solution must be transparent, without any mechanical or other impurities

Determination of smell is carried out in a sugar solution. A clean jar is filled ¾ of the volume with a sugar solution, closed with a ground cork and kept for an hour. Then, immediately after opening the cork, the smell is determined at the level of the edge of the neck of the jar. There should be no foreign odors.

Processing of the results, according to the results of the organoleptic evaluation, fill in Table 2.

Table 2 - Organoleptic quality indicators of granulated sugar

Task 3. Determine the organoleptic quality indicators of yeast in accordance with (GOST 171-81).

The amount of upkeep,

Loss when cutting dough, etc.

The higher the moisture content of the flour, the lower the yield. Flour with strong gluten has great water absorption capacity and high yield. When baking large products, the yield is greater than when baking small products (for small products, moisture evaporates more).

During the fermentation of yeast dough, 2-3% of dry matter is consumed, therefore, with excessive fermentation, the yield will be less. Products lubricated with egg give a greater yield than products that are not lubricated, since the lubricant reduces the evaporation of moisture.

The output of finished products can be expressed as a percentage:

https://pandia.ru/text/80/365/images/image005_81.gif" width="140" height="44 src=">

Task example.

Task #1 Practical tasks for the determination of upek in products.

Determine the weight loss (kg) and weight loss (%) when baking 10 pieces of air rings with a mass of 50 g.

Given: For 10 pieces of 50 g.

1. 0.5 kg of dough is consumed:

Mn \u003d 0.78 -0.5 \u003d 0.28%

2..gif" alt="(!LANG:hello_html_7c5b632c.gif" width="45" height="28">×100=92%!}

Answer: Pr \u003d 92%

Task number 3. Practical tasks for determining the yield of the finished product (%)

Determine the yield when baking 100 pieces of buns weighing 50 g.

Lost in M at issue 0.8

M issue ed \u003d 5 kg (100pcs * 50g)

Vyh goth ed - ?

M ed to issue = 5.8

Exit ed \u003d × 100 \u003d 86%

Answer: Finished product yield = 86%

Task number 1.

When making 1000 buns, the flour consumption should be 40 kg. Flour received at the enterprise has a moisture content of 13%. How much flour with a given moisture content will be required to make 1000 buns? Determine the amount of water and the yield of products.

Task number 2.

Determine the amount of flour to prepare 30 kg of basic biscuit if flour with a moisture content of 16% is used. Determine the yield of finished products.

Task number 3.

Task number 4.

Determine the required amount of flour and water to prepare 200 yeast buns weighing 100 g, if the enterprise received flour with a moisture content of 15%.

Task number 5.

Draw up a technological map and calculate the amount of flour with a moisture content of 12.5% needed to prepare 50 kg of custard semi-finished product.

Practice #3

The peculiarity of the calculation of raw materials for the preparation of dough products is that the recipes for flour products, semi-finished products of various types of dough, minced meat, finishing semi-finished products for cakes and pastries, as well as for pies, pies, buns, pastries are compiled in relation to the output of finished products of a certain weight or in pieces. This depends on the calculation method used.

DETERMINATION OF THE QUANTITY OF PRODUCTS REQUIRED FOR PREPARING PRODUCTS FROM THE DOUGH

2. How much flour do you need to write out for cooking 300 pcs. pies in column number 1?

3. How much flour is required for cooking 15 kg honey cakes with filling, if the moisture content of the flour is 12.5%?

4. How much category II beef is required to cook 180 pcs. fried pies with meat, weighing 75 g? How many other products will be needed?

5. How much cottage cheese and eggs will be required to cook 220 pcs. yeast dough cheesecakes weighing 75 g?

6. How many servings of dumplings with cottage cheese can be prepared according to column No. 1 of 12 kg flour?

7. Write out products for cooking a chicken weighing 1.5 kg, if half-gutted chickens of category I were received.

8. How much and what products will be required for cooking 18 kg kulebyaki from yeast dough with meat? Received beef category I.

9. Write out products for making baked pies with cabbage weighing 75 G, if there is 30 kg fresh cabbage.

11. Write out products for cooking 50 pcs. custard cakes with cream (eclair), if the moisture content of the flour is 15%.

12. Write out products for the preparation of 120 milk cakes. Replace natural milk with skimmed milk powder.

Guidelines

When calculating products for the preparation of dough products, the following should be taken into account:

1. Recipes for flour dishes are based on the yield of 1 serving per G.

2. Recipes for piece products from yeast, puff and other types of dough are based on the yield of 100 pieces. products, and for kulebyaki and pies - at the rate of output 10 kg finished products.

3. Recipes for minced meat are based on yield 1 kg minced meat.

4. Recipes for biscuits are based on yield 10 kg finished cookies.

5. Recipes for cakes are made separately for semi-finished dough (yield 10 kg) and finishing semi-finished products (cream, fudge, jelly, etc.), the output of which is also 10 kg. In addition, there are recipes for piece cakes based on the yield of 100 pieces. cakes with different weights (75, 80, 90 G etc.).

6. In recipes for all flour products, with the exception of culinary products, the consumption rates for wheat flour with a basic moisture content of 14.5% are indicated. When using flour with a moisture content below 14.5% of the flour consumption rate, the flour is reduced in the amount of 1% for each percentage reduction in moisture in the flour. In the case of using flour with a moisture content above 14.5%, its consumption increases accordingly.

When issuing products for the preparation of culinary products (pancakes, pancakes, pancakes), the moisture content of the flour is not taken into account.

An example of solving problem 8. According to recipe No. 000 for cooking 18 kg kulebyaki from yeast toast, the following amount of products is used (in kg):

Wheat flour ............... 7.470(4.150*1.8)

Sugar.............................. 0.300 (0.170 * 1.8)

Table margarine ........ 0.180 (0.100 * 1.8)

Melange ............................... 0.180 (0.100 * 1.8)

Yeast ............................ 0.180 (0.100 * 1.8)

Salt…………………. . …... 0.090 (0.050 * 1.8)

Minced meat No. 000..................... 9.540 (5.300 * 1.8)

Melange for lubrication ......... 0.180 (0.100 * 1.8)

Sheet grease. 0.045 (0.025 * 1.8)

CALCULATION OF THE QUANTITY OF PRODUCTS FOR COOKINGminced meat

According to recipe No. 000 cooking time 9,540 kg minced meat you need the following amount of products (in kg):

Beef ........................ 15.741 (1.650*9.54)

Table margarine ...... 0.668 (0.07 * 9.54)

Onion ................ 1.144 (0.12 * 9.54)

Wheat flour.......... 0.095 (0.01 * 9.54)

Parsley greens .......... 0.134 (0.014 * 9.54)

Total requirement for cooking products 18 kg kulebyaki will be

(in kg):

Wheat flour ............................... 7.565

Margarine ........................................ 0.848

Melange .............................. 0.360

Yeast .............................. 0.180

Sugar................................................. 0.306

Beef ........................................ 15,741

Onion................................... 1.144

Parsley greens ............... .... ..…. 0.134

Fat................................................. ... 0.045

Practice #4

Calculation of the interchangeability of raw materials.

Task 1. Determine how much powdered milk should be taken to replace 3 liters of whole cow's milk.

Task 2. Determine how much sweetened condensed milk should be taken to replace 5 liters of whole cow's milk.

Task 3. Determine how much egg powder you need to take to replace 30 category II eggs.

Task 4. Determine how much egg powder you need to take to replace 100 Category I eggs.

Task 5. Determine how much melange is needed to replace 50 category II eggs.

Tasks for independent solution

2. Write out the products for the preparation of 90 milk cakes. Replace natural milk with skimmed milk powder.

3. How much flour do you need to write out for cooking 200 pcs. pies in column number 1?

4. Write out products for cooking 100 pcs. custard cakes with cream (eclair), if the moisture content of the flour is 15%.

5. How much flour is required to prepare 10 kg of honey gingerbread with filling, if the flour moisture content is 12.5%?

6. How much category II beef is required to cook 100 pcs. fried pies with meat, weighing 75 g? How many other products will be needed?

8. Write out products for making baked cabbage pies weighing 75 g each, if there are 20 kg of fresh cabbage.

9. How much cottage cheese and eggs will be required to cook 100 pcs. yeast dough cheesecakes weighing 75 g?

10. How many and what products will be needed to prepare 5 kg of kulebyaki from yeast dough with meat? Received beef category I.

11. How many servings of dumplings with cottage cheese can be prepared according to column No. 1 from 10 kg of flour?

12. Write out products for the preparation of a chicken bar weighing 2 kg, if half-gutted chickens of category I were received?

14. How much flour is required to prepare 13 kg of honey gingerbread with filling, if the flour moisture content is 12.5%?

15. Write out products for cooking 30 pcs. custard cakes with cream (eclair), if the flour moisture content is 13.5%.

16. How much flour do you need to write out for cooking 150 pcs. pies in column No. 1, if the moisture content of the flour is 13.5%?

17. Write out products for the preparation of 50 milk cakes. Replace natural milk with skimmed milk powder.

20. Write out products for the preparation of 90 milk cakes. Replace natural milk with skimmed milk powder.

22. How much flour is required to prepare 8 kg of honey cakes with filling, if the flour moisture content is 12.5%?

23. Write out products for cooking 80 pcs. custard cakes with cream (eclair), if the flour moisture content is 12.5%.

24. How much category II beef is required to cook 130 pcs. fried pies with meat, weighing 100 g? How many other products will be needed?

25. Write out products for making baked cabbage pies weighing 65 g each, if there are 7 kg of fresh cabbage.

26. How much cottage cheese and eggs will it take to cook 75 pcs. cheesecakes from yeast dough weighing 50 g?

27. How many and what products will be needed to prepare 9 kg of kulebyaki from yeast dough with meat? Received beef category I.

28. How many servings of dumplings with cottage cheese can be prepared according to column No. 1 from 7 kg of flour?

29. How much category II beef is required to cook 55 pcs. fried pies with meat, weighing 100 g? How many other products will be needed?

30. Write out products for the preparation of a chicken coop weighing 3.5 kg, if half-gutted chickens of category II were received?

33. When making 1000 buns, the flour consumption should be 40 kg. Flour received at the enterprise has a moisture content of 13%. How much flour with a given moisture content will be required to make 1000 buns? Determine the amount of water and the yield of products.

34. Determine the amount of flour for preparing 30 kg of basic biscuit if flour with a moisture content of 16% is used. Determine the yield of finished products.

35. Draw up a technological map and calculate the amount of flour with a moisture content of 11% needed to prepare the Health cake. Determine the yield of finished products.

36. Determine the required amount of flour and water to prepare 200 yeast buns weighing 100 g, if the enterprise received flour with a moisture content of 15%.

37. Determine how much cream "Glasse" can be prepared in the presence of 60 eggs, gross weight 44 g.

38. Determine the amount of flour and eggs needed to prepare 50 kg of custard semi-finished product if flour is used with a moisture content of 13% and eggs with a gross weight of 46 g.

39. Draw up a technological map and calculate the amount of flour with a moisture content of 15.5%, necessary for the preparation of 70 pieces of milk shortcakes. The company has eggs with a gross weight of 56g. Determine the number of eggs needed to make 70 milk biscuits.

40. Calculate the required amount of raw materials for the preparation of 3 kg of Charlotte cream, if the enterprise received eggs with a gross weight of 42 g.

41. Determine how many pieces of Stolichny cake weighing 75g can be prepared if there are 20 eggs with a gross weight of 54g

Send your good work in the knowledge base is simple. Use the form below

Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.

Posted on http://allbest.ru

Barnaul cooperative technical school

REPORT

on production practice

Organization of the cooking process and preparationcomplex bakery, flour confectionery products

4th year full-time student

specialty "Technology of catering products"

Kostylev Konstantin Alexandrovich

Head of practice from the technical school:

Instructor from the organization

Barnaul 2017

1. Practice diary

	Description of work performed
	Performing job duties at the workplace of the dough mixer, cutting and baking dough in the production premises of the confectionery shop. Working with equipment, inventory of the confectionery shop.
	Analysis of the organization of jobs for the preparation of flour confectionery.
	Participation in the organization of the technological process for the preparation of complex flour confectionery and festive bread.
	Acquisition of skills in calculating raw materials and semi-finished products for the preparation of complex bakery products and holiday bread.
	Development of a range of complex bakery products and festive bread. Participation in quality control and safety of complex bakery products and festive bread.
	Participation in the organization of the technological process for the preparation of small-piece confectionery products.
	Acquisition of skills in calculating raw materials and semi-finished products for the preparation of small-piece products.
	Development of a range of small-piece confectionery products. Participation in the quality control and safety of the preparation of small-piece confectionery products.
	Performing official duties at the workplace for the preparation of complex finishing semi-finished products in the production premises of the confectionery shop. Analysis of the organization of workplaces for the preparation of complex finishing semi-finished products.
	Acquisition of skills in calculating the mass of raw materials for complex finishing semi-finished products. Participation in the organization of the technological process for the preparation of complex finishing semi-finished products.
	Development of a range of complex finishing semi-finished products. Participation in quality control and safety of preparation of complex finishing semi-finished products.
	Performing job duties at the workplace for the preparation of pastries and cakes in the production premises of the confectionery shop. Acquisition of skills in calculating the mass of raw materials for cakes and holiday cakes.
	Analysis of the organization of jobs for the preparation of cakes and holiday cakes.
	Participation in the organization of the technological process for the preparation of complex cakes and holiday cakes.
	Development of a range of cakes and holiday cakes. Participation in the quality control and safety of the preparation of raw materials for pastries and holiday cakes.

1 . Principles of organizing the production of complex bakery, flour confectionery products

The practice took place in OOO "Fortuna". The address of this enterprise: Altai Territory, Novoaltaisk, 7 microdistrict. st.

The operating mode of the enterprise is from 08:00-21:00 daily.

Performing job duties at the workplace of the dough mixer, cutting and baking dough in the production premises of the confectionery shop. Work with equipment, inventory of the confectionery shop:

The confectionery shop occupies a special place in a public catering enterprise. He works independently and produces products that he sells in the halls of the enterprise. The workplace in relation to the confectionery shop is a separate room or section of the production area, assigned to one employee or group of employees. The room for kneading dough is equipped with machines for kneading dough with bowls of various capacities. The dough is kneaded sequentially first with the shortest cycle - rich. Shortbread, puff, and then - yeast. The mixer must:

Before starting work, check the readiness of the workplace for work - the serviceability and cleanliness of equipment, kitchen utensils, the cleanliness of the workplace, the availability of raw materials and semi-finished products in sufficient quantities of the required quality.

Before starting the test batch, organoleptically evaluate the quality of raw materials and semi-finished products. Observe the technology of kneading and proving bakery products from grain mixtures, premium flour and rye flour. Monitor the availability of raw materials and materials and promptly report their absence to the shift foreman, the released foreman, and the head of the bakery.

Maintain order and cleanliness of the workplace, technological equipment, kitchen utensils, production facilities of the workshop. Observe safety regulations and instructions for the operation of inventory, equipment and mechanization. After the end of the shift, the dough mixer must prepare the workplace for the next shift.

For kneading shortcrust pastry, beaters, a production sink, and a production table are installed. After kneading the yeast dough, its maturation is ensured: the bowls are moved closer to the baking cabinets or to the room for proofing the dough (T = 30-35 ° C, humidity 85-90%). Features of the preparation of biscuit and custard dough determine the heat treatment of mixtures and whipping of masses of various composition. Therefore, at the workplace for the preparation of these types of dough there are electric stoves, beaters.

The workplace for cutting yeast and shortbread dough is equipped with production tables with wooden coating and drawers for inventory, mobile racks; desktop scales. To speed up the portioning of yeast dough, manual dough dividers are used.

Shortbread dough products are molded using curly notches. At the workplace for cutting and shaping products from puff pastry there are production tables with a wooden coating, dough sheeters, a refrigerated cabinet, and mobile racks. At the workplace for cutting and shaping biscuit and custard dough, confectionery tables and mobile racks are installed. When working on the kneading machine, the safety guard must be lowered.

It is impossible to load products into the tank of the dough mixing and whipping machine during the operation of the lever; Before turning on the mixer, check that the change bowl is properly attached to the platform. All machines included in the universal drive should be tested at idle before loading products.

In the area for baking products from various types of dough, there are baking cabinets, combi steamers, racks for proofing blanks and cooling finished products, a production table, on which sheets with products are laid for lubricating them with ice cream.

When removing confectionery from the oven, the confectioner must wear special gloves. Exhaust devices should be installed above stoves and pans for frying pies.

An example is how the preparation of pies from yeast dough with filling is organized at the workplace.

Dividing the dough into pieces of the required weight - weighing on a scale

Rolling pieces of dough in the form of balls and their proofing 5 min

Rolling out the dough by hand with a rolling pin in the form of a cake 5-8mm thick

Filling dosage of 20-25 g manually or from a pastry bag

Forming pies, the edges of the cakes are smeared and tightly connected

Lay the products on the confectionery sheet with the seam down, while shaping

The proofing of pies takes place on racks or in proofing cabinets.

Finished confectionery products are stored in the expedition, which is equipped with a refrigerator, racks, scales and production tables.

The shelf life of confectionery products is from 7 to 36 hours.

Confectionery inventory:

pastry bag or syringe and a set of nozzles for them

spatulas, beaters, mixer

cutters and knives for dough, marzipan, icing and fondant, scissors

curly shapes and recesses

confectionery combs, and parchment paper and cling film

kitchen scales, measuring cup, measuring spoons, ruler

trays and trays, strainer - bowls, saucepans, rolling pin

forms for baking.

product name	Temperature conditions, °C	Baking time, min	Baking time, h
Sand dough products
Custard products
almond cakes
air cakes
Puff pastry for cakes
bakery products
Biscuit dough for cakes

Analysis of the organization of jobs for the preparation of flour confectionery products of the confectionery shop:

The confectionery shop is managed by the head of the shop. He introduces the foremen to the range of manufactured products, distributes raw materials between the teams, and controls the technological process of preparing confectionery products. In large confectionery shops, work is organized in two shifts. Brigades are organized by type of product (one prepares products from yeast dough; the other cakes, pastries).

Among the members of the brigade, an operational division of labor is carried out. Confectioners of the V category make figured, custom-made cakes and pastries. They carry out the preparation and quality control of raw materials, fillings, finishing semi-finished products, preparation of dough, molding of products, and artistic finishing of products.

Confectioners of the IV category make various cupcakes, rolls, cookies of the highest grades, complex cakes and pastries. Confectioners of the III category make simple cakes and pastries, bakery products. They prepare various types of dough, creams, fillings. Confectioners of the II category perform individual work in the process of making cakes, pastries, prepare syrups and creams.

Confectioners of the 1st category perform work under the guidance of confectioners of the highest category, remove baked goods from baking sheets, clean confectionery sheets, baking sheets and forms. Bakers II and III categories bake and fry confectionery and bakery products. They determine the readiness of semi-finished products for baking, prepare the seasoning and lubricate the products.

3. Cooking technology

Participation in the organization of the technological process for the preparation of complex flour confectionery and festive bread:

All this requires the industry's employees to have high professional training, knowledge of traditional and modern dough preparation technologies and the ability to organize the execution of technological operations for the preparation of various types of bakery products at the highest level.

Depending on the technological process and the raw materials used, flour confectionery products are divided into the following groups: cakes, cakes, cookies, biscuits and crackers, butter cookies, gingerbread and muffins.

As raw materials in the manufacture of confectionery products, various types of flour, granulated sugar, starch syrup, honey, various fruit preparations (mashed potatoes, preparations, supplies), starch, milk, dairy products, eggs, fats, cocoa products, nut kernels, coffee, food acids, flavoring agents, gelling agents, etc. Flour confectionery products have a high calorie content and good digestibility.

Their nutritional value is due to the significant content of carbohydrates, fats and proteins.

The production of flour confectionery at a modern public catering enterprise is a complex technological process that consists of a series of sequential operations for processing products, preparing semi-finished products and finished flour confectionery.

The products included in the formulation of dough products have a high energy value and are an important source of carbohydrates (starch and sugars), fats (buff pastry products), B vitamins, valuable minerals and dietary fiber (flour).

The role of flour dishes and products in Russian cuisine is especially great, a feature of which is a wide assortment and a large proportion of flour dishes (pancakes, fritters, noodles) and culinary products (pies, pies, etc.). Their nutritional value is determined primarily by the composition of the flour.

Sugar cookies are baked from a plastic, light tearing dough. It is characterized by a high content of sugar, fat, milk, eggs, improved aroma, fragility, friability, high swelling.

It has a square or rectangular shape, a light brown surface with a pattern. It is baked from premium flour, 1st grade, 2nd grade.

Butter biscuits - small curly products, the recipe of which is dominated not by flour, but by fat, sugar, egg products and flavorings; its surface is often trimmed with candied fruits, almonds, lipstick, etc. Depending on the recipe and method of preparation, cookies are divided into sand-removable, sand-jigged, whipped, almond-nut, croutons.

The cracker has a layered and fragile structure, usually contains a large amount of fat. It is used instead of bread for soup (cracker with cumin, anise, salt) or for breakfast (with cheese). Gingerbread contains a significant amount of sugar, molasses, honey and various spices.

According to the method of preparation, they are divided into custard (with brewing flour) and raw (without brewing flour); flour grade - products made from wheat flour of the highest, 1st, 2nd grades and from a mixture of rye flour and wheat flour of the 1st and 2nd grades; finishing - glazed and unglazed, with and without filling; shape and size - small (of various shapes, less than 30 pieces per 1 kg) and gingerbread (in the form of rectangular flat layers, whole or cut into pieces).

Wafers are made up of wafer sheets with or without filling. As a filling, various candy masses are used: fruit and berry, fondant, chocolate and nut, cream, fat.

Wafers can be rectangular, round, shaped and in the form of sticks or tubes, partially or completely covered with chocolate icing or with other external finishes. Bread products, depending on the type of flour, can be rye, rye-wheat, wheat-rye and wheat.

According to the dough recipe, they are baked simple, improved and rich (wheat only). According to the method of baking, bread is hearth and molded. Wheat products are more often baked hearth, rye and rye-wheat - in forms. According to the method of implementation, bread is baked by piece and by weight. At present, the bulk of bread is made piece by piece.

The traditional ways of preparing wheat dough are sponge and non-pair.

Sponge methods involve the preparation of the dough in two phases: the first is the preparation of the sponge and the second is the preparation of the dough. Depending on the amount of flour and water in the dough, there are methods for preparing dough on a large thick dough (65 - 70% of flour from the total), on thick dough (45 - 55% of flour) and on liquid dough (30% of flour).

Preparation of dough on a thick dough includes two stages: dough and dough. The dough is prepared from 45 - 55% flour of the total amount intended for the preparation of the dough. The initial temperature of the fermentation of the dough is 25-29ºC, the duration is 180-270 minutes.

The dough is kneaded from the entire amount of dough with the addition of the rest of the amount of flour, salt solution and water, as well as additional raw materials provided for in the recipe.

The initial temperature of the dough is 27 - 33 ° C, the duration of fermentation is 60 - 90 minutes. The preparation of thick dough and dough is carried out mainly in a periodic way. The dough is kneaded until a homogeneous mass is obtained for 8-10 minutes. The fermented dough is used for kneading dough.

The dough is kneaded in batches for 6-10 minutes. until a homogeneous dough is obtained. It is not recommended to add flour or water to an already kneaded dough, as this may lead to unmixed dough at the bottom of the bowl.

Preparation of dough on a large thick dough, like the previous one, includes two stages: dough and dough. The main features of the preparation are as follows: - the dough is prepared from 60 - 70% of flour from its total amount spent on preparing the dough.

The initial temperature of the fermentation of the dough is 23 - 27 ° C, the duration is 180 - 270 minutes.

Knead on continuous equipment for 8 - 10 minutes; the dough during kneading is subjected to additional mechanical processing. It is kneaded from dough, water, flour and additional raw materials in a continuous machine for 8 - 10 minutes; the duration of dough fermentation is reduced to 20 - 40 minutes.

Preparation of dough on liquid sponges also includes two phases: sponge and dough. Liquid dough is prepared from 25 - 35% flour of the total amount spent on making bread. The initial temperature of the dough should not exceed 30 °C.

Duration of liquid dough fermentation 210 - 300 min. The dough is kneaded from the entire amount of dough with the addition of the rest of the flour, water, and all additional raw materials. With a periodic method of preparation, the dough is kneaded for 15 - 20 minutes. on intensive dough mixers 2.5 - 4.0 min., the initial temperature of the dough is 29 - 30ºC. The duration of fermentation of dough prepared on liquid sponges is 30-60 minutes.

The essence of the non-dough method is to prepare the dough in one stage from the entire amount of flour and raw materials according to the recipe. The duration of dough fermentation is 120 -140 minutes at a temperature of 28 - 32 °C.

The fermentation process provides for two successive kneadings of the dough after 60 and 120 minutes. after kneading the test. Dough preparation by a non-dough method is carried out both in continuous and batch ways.

Dough cutting includes the following technological operations: - division of dough into pieces (carried out on dough dividing machines in order to obtain blanks of a given mass); - rounding of dough pieces (carried out on dough rounding machines in order to improve the structure and shape); - preliminary proofing of dough pieces (carried out in a workshop on conveyors, tables, in cabinets in order to give the pieces of dough properties that are optimal for molding); - molding of dough pieces (carried out on seaming machines or manually in order to give dough pieces a certain shape); - final proofing of dough pieces (carried out in special proofing cabinets at a temperature of 35 - 40 ºC and relative humidity of 80 - 85%; proofing time is from 20 to 120 minutes). flour confectionery cake dough

Baking includes the operations of cutting dough pieces and baking. Cutting dough pieces is carried out in order to give products a special look and to prevent the formation of explosions and cracks on the surface of the crust during baking.

Baking of dough pieces is carried out in baking ovens in order to turn dough pieces into bread. Baking temperature - from 220 to 240 ºС; the duration of baking depends on the mass and shape of the workpiece and is 15 - 60 minutes. Cooling and storage of bread is carried out in the cooling department, where special conditions are created.

Bread that has foreign inclusions, a crunch from mineral impurities, signs of disease and mold, crumpled or deformed products is not allowed for sale.

Bread is stored in clean, dry, well-lit and ventilated rooms with an air temperature not exceeding 17 ° C, in compliance with the sanitary regime, and systematic disinfection. The term of implementation in the retail trade network from the moment of removal from the oven of road bread from wheat flour is no more than 48 hours, other types of bread - 24 hours.

3.1 Calculationraw materials and semi-finished products for cookingcomplex baked goods and holiday breads

The recipe is the main component of the technology of flour confectionery. The purpose of the recipe is to regulate the ratio of raw materials, providing a certain structure of the product with characteristic quality and taste properties.

To determine the required recipe set, it is required to determine the consumption of raw materials in each phase, taking into account the loss of solids in the manufacture of a semi-finished product in this phase.

Recipes establish the normative consumption of raw materials for the manufacture of each type of product, which makes it possible to take into account the consumption of raw materials for all manufactured products during its production.

Depending on the technological process of production of products, recipes can be simple (one- or two-phase) and complex (multi-phase).

Simple recipes include recipes for cookies, biscuits, crackers, etc., complex recipes for cakes, pastries and waffles. To calculate recipes, it is necessary to have the following initial data: the consumption of raw materials and semi-finished products (in kg) for loading by production phases.

These data are obtained in the laboratory when developing product technology, followed by production verification, during which the ratio of raw materials and semi-finished products is specified; mass fraction of solids in raw materials and p / f in finished products, which is approved by a higher organization and is mandatory when calculating recipes.

Working recipes are compiled at each enterprise, depending on the required assortment and taking into account the capacity of the enterprises. This is especially true for products such as cakes and pastries, muffins and butter cookies.

The basis for calculating the recipe is the recipe for 1 ton of the product, approved by the parent organization. At the same time, it should be taken into account that in the approved multiphase recipes, the consumption of semi-finished products per 1 ton of products is shown without taking into account the losses of raw materials formed at the stage of finishing and preparing the product.

3.2 Development of a range of complex bakery products and festive bread

The baking industry of our country bakes a huge number of types of bread, bakery, lamb, rusk, dietary and national bread products.

Bread products, depending on the type of flour, can be rye, rye-wheat, wheat-rye and wheat. According to the dough recipe, they are baked simple, improved and rich (wheat only).

Some varieties of bread are named according to the type and grade of flour (for example, wheat bread made from flour of the highest, 1st or 2nd grade); in others, the name of the flour variety is omitted, but certain features of the recipe are emphasized (mustard, milk bread); in some, attention is paid to the shape of the product (Romashka bread).

Bakery products are baked in the form of loaves, round rolls, braids, etc.

Simple products include loaves of the 1st and 2nd grades, loaves of the Capital and City, differing only in shape. Improved bakery products are numerous in terms of names and production volume. These include loaves that differ in weight (0.4-0.5 kg), shape, cuts.

Sliced long loaves (0.5 kg), sliced Milk loaves are prepared from premium flour; from flour of the 1st grade - cut (0.4 kg), Student and Amur. Buns of the highest and 1st grades Stolichny, Moskovsky with poppy seeds weighing 0.1 and 0.05 kg are round in shape, often packed in polyethylene individually or 3-5 pcs.

The range of pastry products is diverse, so they are usually divided into two subgroups - large-piece (0.2 kg or more) and small-piece (less than 0.2 kg).

Large-piece products include: shaped fancy bread packed in waxed paper, as well as Maysky rich; Orenburg and Leningrad bread rolls, the surface of which is sprinkled with crushed nuts and sugar; Bars for tea.

Small-piece rich products according to the recipe are usually divided into several groups:

I'll take the usual. Products weighing 0.1-0.2 kg are molded in a relatively simple form - in the form of a bun, bar, braid, monogram, rosette, etc. The surface is smeared only with an egg.

Vyborg simple muffin. Products are molded in the form of bows, butterflies, ties, a bear's paw, cakes with jam, pies with cloves, etc. The surface of the products is smeared with an egg, sprinkled with poppy seeds, powdered sugar, crumbs, etc.

I will bake the Vyborg curly. These products are molded in the form of figures of various animals - hares, birds, fish, etc., as well as in the form of pretzels. The surface is smeared with an egg.

Puff pastry products.

Amateur products. Cut in the form of horns, rosettes, peakless caps, curlicues, braids, etc.

3.3 Controlquality and safetycomplex baked goods and holiday breads

The quality of bread and bakery products must meet the requirements of standards. It is determined by appearance, crumb state, taste and smell, humidity, acidity and porosity.

Appearance of bread and bakery products. The shape must be correct, without lateral overflows, not wrinkled; for tin bread - the corresponding bread form in which it was baked, with a slightly convex upper crust; for the hearth - round, oval or oblong-oval, not vague, without prints.

The surface should be smooth, for certain types of products - rough, without large cracks and undermining; rolls, loaves - with cuts; for hearth products, pins are allowed.

The rind should be light yellow to dark brown in color depending on the variety, without burning or pallor. The thickness of the crust of bread should be no more than 4 mm, and for long loaves and small-piece products it is not standardized.

The state of the crumb. The bread should be well baked, not sticky and not wet to the touch, without lumps, voids and traces of unmixed, with uniform porosity, elastic.

The crumb after light pressing with your fingers should take its original shape, be fresh. The taste and smell should be characteristic of this type of bread.

Humidity is provided by the standard, taking into account the type, method of baking and recipe of bread: for rye plain and custard - no more than 51%, for wheat bread from wholemeal flour - no more than 48%, hearth products have less moisture than molded ones. The acidity of bread is determined by the way the dough is prepared and the type of flour. Rye products prepared with sourdough have a higher acidity (up to 12°) than wheat products prepared with yeast, and their acidity does not exceed 4°.

The porosity of wheat bread is higher (52-72%) than that of rye bread (45-57%), and the porosity of tin bread is higher than that of hearth bread.

Increasing the grade of flour increases this figure. Bread and bakery products are perishable products, moreover, they are easily deformed, as a result of which they lose their marketable appearance.

Therefore, it is necessary to strictly observe the availability of packaging, labeling, as well as the rules for their installation, transportation and storage.

The quality control of bread is also the rules for laying, storing and transporting bread products, which are determined by GOST 8227-56. Products after baking are placed in wooden trays, the dimensions of which are determined by GOST 11354-82. Storage conditions.

The period of maximum exposure at the manufacturer of unpackaged bakery products after removal from the oven, no more than, h:

From wheat flour - 6 - weighing up to 0.2 kg inclusive, - 10 - weighing more than 0.2 kg;

From sown rye baking flour and its mixture with wheat flour - 6 - weighing up to 0.2 kg inclusive, 10 - weighing more than 0.2 kg;

Other types of bakery products made from rye and a mixture of rye and wheat flour - - 6 - weighing up to 0.2 kg inclusive, 14 - weighing more than 0.2 kg.

The term for the implementation of unpackaged bakery products after removal from the oven, h, no more:

From wheat flour - 16 - weighing up to 0.2 kg inclusive, 24 - weighing more than 0.2 kg.

From sown rye baking flour and its mixture with wheat flour - 16 - weighing up to 0.2 kg inclusive, 24 - weighing more than 0.2 kg;

Other types of bakery products made from rye and a mixture of rye and wheat flour - - 16 - weighing up to 0.2 kg inclusive, 36 - weighing more than 0.2 kg.

4. Technology for the preparation of small-piece confectionery products

4.1 AboutorganizationIsmall piece confectionery

In the production of cupcakes from unleavened dough, softened butter or margarine is beaten for 7-10 minutes, gradually loading sugar and melange. Depending on the type of cake, raisins, saffron tincture, grated almonds or chopped nuts, or cottage cheese are added to the whipped mass, and everything is thoroughly mixed, flour is introduced and the dough is kneaded.

The total duration of whipping the ingredients is 25 - 30 minutes, kneading - 10 - 15 minutes. Dough temperature 20 - 25 ºС, humidity - 20 - 31%. When cutting the dough, it is portioned and laid out in forms, oiled or lined with paper.

For cupcakes "Capital" and "Saffron", the surface is leveled and the middle is cut along the entire length with a spatula moistened with water. For baking, the molds are placed on sheets. The duration of baking cupcakes depends on the temperature and weight of the dough. Weight cupcakes at 160 - 180 ° C are baked for 80 - 120 minutes; at 180 - 190 °C - 70 - 80 min. The duration of baking piece cakes at 180 - 190 ° C is 70 - 80 minutes; at 205 - 215 ° С - 25 - 30 min.

Finishing cupcakes depends on their type. Cupcakes "Capital", "Tea", "Nut" are sprinkled with refined powder through a sieve, "Moskovsky" are covered with lipstick and decorated with candied fruit.

Cookies, gingerbread and gingerbread are produced at public catering establishments in a small assortment. Cookies can be made from sugar or long dough, as well as from rich yeast-free dough. The first has high plasticity and easily takes and retains the given shape. Protracted dough is resilient and elastic. To give it plastic properties, the dough is subjected to repeated rolling with maturation between series of rolling.

Technological process of biscuit production : preparation of raw materials for production; dough preparation; dough molding; bakery products; cooling; finishing; packaging, packaging, storage. The technological process may include additional operations for the preparation of certain types of semi-finished products (powdered sugar, prescription mixture), for the preparation of dough before molding (aging or proofing of a protracted dough, making a dough tape). Sugar cookies are made from plastic dough with a high content of sugar and fat. Products made from such a dough are more porous than hard cookies, crumbly and swell well. On the front surface of the cookie there is a pattern that is applied to dough pieces and, due to the plasticity of the dough, does not disappear after baking.

Long biscuits are made from an elastic-plastic-viscous dough, which is subjected to repeated rolling in the process of preparation for molding, which ensures its layered structure. Products have less porosity than sugar cookies, have less brittleness and swelling. Butter biscuits are produced in a more varied form from pastry high in fat, sugar and egg products.

Butter biscuits are subdivided into sand-removable, sand-jigged, whipped butter, nut cookies. Butter biscuits are produced using various technologies. Sand-extracted dough has plasticity.

Gingerbread is made from raw gingerbread dough, and gingerbread is made from choux gingerbread dough. In the latter case, flour (40 - 45% of the total) is brewed in sugar syrup at a temperature of 75 ° C. A special place among gingerbread products is occupied by gingerbread, which are several layers of baked semi-finished products, with or without a layer of filling.

The main raw material for the production of gingerbread products is wheat flour of the highest, first and second grade, peeled and seeded rye flour, as well as sugary substances (granulated sugar, molasses, invert syrup, natural or artificial honey), fats, melange, chemical baking powder, fruit - berry semi-finished products, nuts. Spices and essences are of great importance in the production of gingerbread products.

From spices, substances with a strong and pleasant aroma of plant origin are used from plant fruits (cumin, coriander, vanilla, cardamom, etc.), seeds (nutmeg, etc.), flowers (saffron), roots (ginger), bark (cinnamon) and leaves (bay leaf).

Spices are used in ground form individually or as a mixture - "dry perfume". Essences include mint oil, lemon, vanilla, cranberry, etc. Dyes, as well as cocoa powder and burnt oil, are used to color products.

Technological process of production of gingerbread consists of the following stages: preparation of raw materials for production; dough preparation; molding; bakery products; cooling; glazing (for glazed gingerbread); packaging and storage.

Marshmallow - a kind of sugary confectionery; is obtained by churning fruit and berry puree with sugar and egg white, followed by the addition of any of the forming (jelly-forming) fillers to this mixture: pectin, agar syrup, gelatin (marmalade) mass. Zephyr is produced both in unglazed and glazed (coated) form; the main glaze is chocolate.

Pastila, depending on the mass, is divided into:

Adhesive (using agar-sugar-treacle syrup or pectin-sugar-treacle syrup as a gel-forming base)

Custard (with the use of apple-sugar-marmalade mass - tea leaves as a gel-forming base)

Pastila production technology includes the following operations: preparation of raw materials; preparation of agar-sugar-treacle syrup; preparation of pastille mass; pouring pastille mass; structure formation of the pastille mass and drying of the formation; cutting the pastille layer into separate products; drying and cooling of marshmallow; sprinkling pastila with powdered sugar; packaging and labeling.

Depending on the method of molding pastille products are divided into:

carved - in the form of products of rectangular section;

· cast - in the form of products of spherical, slightly flattened, oval or other form.

Range development small piece confectionery:

Marmalade

pastille confectionery

Gingerbread confectionery

Pastries and cakes

Biscuit rolls

Cupcakes, rum baba

Flour oriental sweets

Each type of product has its own characteristics, which are formed during the technological processing of raw materials, as a result of changes in its chemical composition, properties, structure.

The cracker is high in fat, has a layered and fragile structure.

Biscuits are made from wheat flour and raising agents (yeast and chemical raising agents) with or without the addition of various types of raw materials.

Gingerbread confectionery products are distinguished by a high content of sugary substances, spices, have a variety of shapes, a convex surface. A variety of gingerbread products are gingerbread.

Waffles are flour confectionery products made from thin wafer baked sheets without filling or with fillings (fatty, praline, fruit, cream, fondant, etc.). The shape of the waffle is varied.

Cakes, rum baba - products made from very rich dough with a high content of fat, eggs, sugar and various fillers.

Flour oriental sweets are biscuit-type products containing crushed and whole nut kernels, dried fruits, candied fruits and spices.

4.2 Controlquality and safety of small-piece confectionery preparation:

4.2.1 Biscuits

Shape: Rectangular for all types of biscuits and also square and round for improved and dietary biscuits. Damaged corners and edges are not allowed. Biscuits with a double-sided slip are allowed (blind from breaking the stuck together edges of products during baking) when working with a solid stamp (without trimmings), diet biscuits (with a reduced fat content) with raised edges that allow for proper stacking in boxes, for other types it is not allowed more than 5% of biscuits (by weight) with raised edges.

Surface: smooth with punctures, without extraneous inclusions and stains.

For simple biscuits made from wheat flour and a mixture of wheat wholemeal flour and flour of the first grade - with traces of flour, and for simple biscuits made from wheat flour and a mixture of wheat wholemeal flour and flour of the first grade, in addition, with bran sprinkling. Separate small solid non-bursting bubbles are allowed on the upper surface, separate inclusions of baked dough, uncontaminated traces from the edges, seams of the sheet and canvas are allowed on the lower surface.

Colour: Straw yellow to light brown with darker bulges, biscuits not burnt. The color of the underside is lighter or darker than the top. The overall color tone of individual biscuits in a packaging unit must be the same.

Fracture appearance: Layered, with uniform porosity, without swelling, hardening, traces of non-mixing.

Taste and smell: Peculiar to well-baked biscuits, without foreign tastes and smells.

4.2.2 cupcakes

Taste and smell: Characteristic of this product name without foreign taste and smell.

Form: Inherent to the given product name.

View in a break: Baked product without hardening and traces of unmixed.

4.2.3 Cookie

Shape: Correct, corresponding to the given name of the cookie, without dents, the edges of the cookie must be even or curly.

Surface: Smooth with a clear pattern on the front side, not burnt, without inclusions of crumbs. The surface of glazed biscuits should be smooth or slightly wavy without traces of "graying" and bare spots. The surface of the sugar-coated cookies should be covered with an even layer of sugar.

Color: Peculiar to the given name of the biscuit, various shades, uniform.

Taste and smell: Baked cookies with uniform porosity, without voids and traces of unmixed.

Broken view: Cookies should be baked. The filling in puff pastry should not protrude beyond the edges.

4.2.4 Gingerbread products

Shape, surface, color, taste and odour: Products characteristic of the given name, taking into account flavoring additives, without foreign odor and taste.

Fracture view: Baked product without traces of non-mixing, with uniform porosity.

5. Technology for the preparation of complex finishing semi-finished products and use in decoration

Analysis of the organization of workplaces for the preparation of complex finishing semi-finished products:

Finishing semi-finished products are made in confectionery shops: fillings, syrups, sweets, creams, jellies, etc. Syrups for creams and sweets are cooked in a room for cutting and baking products. The workplace should have electric 2- and 4-section stoves, production tables. Syrup is cooked in cauldrons.

The prepared syrup is poured into a special bath for cooling. In the absence of a special bath for cooling the syrup, a bath is provided in which a boiler with syrup is placed. The bath is filled with cold water.

The cooled syrup is poured into the beater tank, where it is whipped until a fudge is obtained in the form of a white crystalline mass. The finished fudge is placed in a cauldron and left to ripen for a day. Before glazing products, fondant is heated in a water bath at a temperature of 50C. Creams are prepared in a separate room, in which beaters of various capacities and with different capacities of bowls and boilers are installed. The cream is brewed in special tipping boilers with a steam jacket or in stove-top boilers.

At the workplace organized for decorating cakes and pastries with cream and other components, a table with a refrigerated cabinet is installed. Confectioners decorate products by applying patterns using pastry bags with various tips and pastry combs, as well as using stencils.

To impregnate confectionery with syrups, watering cans with a special (shower) nozzle are used. This speeds up the process of work and promotes uniform wetting of the surface of the products. DK cream dispenser is used to fill choux pastry tubes with cream.

5.1 Organizationtechnological process of preparationcomplex finishing semi-finished products

Finishing semi-finished products are intended for artistic decoration of cakes and pastries, giving products a flavor, a certain taste, characteristic only for this type of cakes and pastries. One of the main semi-finished products used for surface finishing of cakes and pastries is cream.

In the confectionery industry, various fondant masses are also often used as a finishing semi-finished product. For embossing the surface of cakes and pastries, gelatinous jelly is used (jelly in liquid form is used to cover the surface of products), nuts and various glazes (chocolate, protein), as well as fruit and berry semi-finished products. To decorate the surface of cakes during their artistic decoration, chocolate products of various configurations are used. For flavoring and coloring products, increasing shelf life and making cakes and pastries juicy, various sugar and invert syrups, zhzhenka, spices, and cocoa products are used.

5.1.1 Creams

Cream is a lush foamy mass, which is formed due to the high saturation of raw materials with air in the process of churning. The cream differs from other finishing semi-finished products by the presence of an air phase, high nutritional value and digestibility, since only natural high-quality raw materials are used for its production: butter, egg products, sugar, etc.

Due to its high plasticity, the cream is used both for smearing and finishing the surface of baked semi-finished products, and for their artistic decoration in the form of figured decorations of a three-dimensional shape. There are the following types of creams: creamy, protein, "Charlotte" and "Glace", custard, cream, cottage cheese, cheese. The butter used to make creams must be unsalted. Butter creams include: creamy basic, creamy "New" (on milk-sugar syrup), creamy fruit, etc. On the basis of these creams, a number of derivative creams can be prepared with the addition of cocoa powder, nuts or fruit and berry decoctions and surfactants. Butter creams are used for layering or decorating cakes and pastries.

To prepare butter cream (basic), peeled butter is cut into pieces and beaten in a beater for 5-7 minutes, then (after switching the machine to high speed), refined powder, condensed milk are gradually added and whipped for another 7-10 minutes. At the end of whipping, vanilla powder, dessert wine or cognac are added and a homogeneous lush mass with a glossy surface that retains its shape is obtained.

Cream "Charlotte" (basic) is prepared by adding chilled syrup "Charlotte" to slightly softened butter while whipping. To do this, granulated sugar, eggs are loaded into the digester, beaten for 2-3 minutes, hot milk is added with continuous stirring and the mixture is heated for 4-5 minutes to 104-105C, after which it is filtered and cooled to 20-22.

To prepare the "Glace" cream, the eggs are loaded into a beater and beaten first at a low speed, and then at a high speed for 20-25 minutes. After that, without stopping whipping, boiled sugar syrup with a temperature of 119 - 120 ° C is poured in a trickle and whipping is continued until the mass cools to a temperature of 26 - 28 ° C. The egg-sugar mixture is gradually introduced into the whipped butter and beating is continued until a fluffy mass is formed, to which dessert wine or cognac and vanilla powder are added.

Protein creams are used to decorate cakes and pastries and fill wafer rolls. They are based on egg white, whipped with powdered sugar. Creams can be tinted and flavored. Protein creams are distinguished: custard - with the addition of hot sugar syrup to the whipped protein mass and subsequent whipping for 10 minutes, and protein on agar. Use these creams immediately after preparation.

Custard is used to make tubes, baskets and other products. Cakes and pastries are not decorated with this cream, since it is impossible to get a relief pattern on it. To prepare custard, milk is mixed with sugar, brought to a boil and boiled for 1-2 minutes. The flour is heated at a temperature of 105C for about 40 minutes, cooled and ground with eggs, then the prepared milk syrup is poured in and, stirring, heated at 95C for 5 minutes. Cream "Charlotte" is introduced into the thickened mass, thoroughly mixed and cooled. The cream is a homogeneous gelatinous mass of yellow color.

Cream of cream is prepared from cream 30 - 35% fat and sour cream with the same fat content at a ratio of 2.5: 1. Chilled cream and sour cream are whipped at a temperature not exceeding 7C for 1 minute. Refined and vanilla powder are added to the whipped mass and gently mixed.

5.1.2 Sugar semi-finished products

Sugar semi-finished products are mainly used for surface finishing of baked semi-finished products. These include fondant, coffee syrup, icing sugar, invert sugar, burnt sugar, sugar mastic, jelly, and soak syrup. Sugar syrup is the basis for the preparation of lipstick, jelly, lobe syrup for impregnation of semi-finished biscuit, coffee syrup, caramel mass. The preparation of sugar syrup begins with the dissolution of sugar in water.

Flavored syrup for soaking. To prepare it, granulated sugar is dissolved in water (the ratio of water and sugar is 1.1: 1), brought to a boil, the emerging foam is removed, the syrup is boiled to a density, then cooled to 20 - 25C, filtered and flavorings are added (essence, cognac or wine).

5.1.3 Pomade

This is a plastic, fine-crystalline mass obtained by boiling sugar syrup with molasses or invert sugar and rapidly cooling the mass during churning. Lipstick is used to finish the surface of pastries and cakes, so that the products acquire an attractive appearance and last longer.

Depending on the types and properties of the raw materials that make up the lipstick, there are simple or sugar creamy fondant, creme brulee fondant, chocolate, milk. To obtain a fine-crystalline lipstick, the recipe must necessarily include anti-crystallizers (molasses, invert sugar, etc.) in an amount of 5-10%, which prevent the growth of crystals.

Sugar-sand is dissolved in hot water in a ratio of 3: 1 and heated to 107 - 108 C, periodically removing the foam. Then molasses is added, preheated to 40 - 50 C. The syrup is boiled down until its temperature reaches 115 - 117 C (soft ball test). Essence is added at the end of cooking. The boiled syrup is poured in a layer of 20 - 25 mm on a table with a marble top or in a stainless steel pan and lightly sprinkled with water. The cooled syrup (35 - 45 C) is whipped or stirred with a spatula, while it thickens and becomes white. The finished lipstick is laid out in a bowl and left to mature for 12 - 24 hours. The lipstick acquires a fine-grained structure, which gives it tenderness and plasticity. Before use, the lipstick is heated to 50 - 55 ° C. Chocolate fondant is obtained from sugar fondant with the addition of cocoa powder, burnt sugar and vanilla powder to it when heated. When preparing milk fondant, the process of boiling sugar-molasses-milk syrup is extended by 5 minutes, and otherwise the technology for preparing fondant is the same as for sugar fondant. Milk fondant, the recipe of which includes powdered sugar, condensed milk and molasses, has a delicate structure, pleasant taste and appearance.

Coffee syrup. To give products a pronounced coffee aroma, coffee syrup is used, which is prepared as follows. Coffee extract is added to the sugar syrup in a ratio of 2:1. The prepared mixture is boiled to a moisture content of 51 ± 3%. After cooling, various flavoring and aromatic additives are added to the syrup. Coffee extract is prepared by boiling ground coffee with water in a ratio of 1:6. Then the cooled extract is filtered so that the finished solution does not contain black inclusions of coffee.

Sugar icing is used as an external surface finish for such flour confectionery products as gingerbread, muffins, etc. In addition, the sugar crust formed on the surface of the product prevents intensive removal of moisture and protects the product from staling.

Sugar and water are loaded into an open digester in a ratio of 2.5: 1 and boiled, stirring, for 35-30 minutes. The resulting syrup is filtered.

5.1.4 caramel mass

It is obtained by boiling sugar solutions with molasses or invert sugar. Hot caramel mass is a viscous liquid that can take any shape at a temperature of about 70 C. As it cools further, it becomes hard and brittle.

Caramel mass is prepared as follows.

The granulated sugar dissolved in hot water is brought to a boil in an open cauldron and boiled to a temperature of 108--110 C, then molasses heated to a temperature of 50 C is added to the syrup and the syrup is boiled down to 116--117 ° C. Then the heating rate is slightly reduced and cooking continues. The end temperature of cooking depends on the subsequent purpose of the caramel mass: drain 157--163 C, satin 150 C, plastic 193 C.

For the preparation of decorations from the hot caramel mass, a drain caramel mass is prepared by depositing, spraying and molding. Fountains, domes, small figurines are prepared by depositing.

By spraying, caramel cobwebs are prepared. For molding decorations, the caramel mass cooled to 70 ° C is rolled into a thin layer on a heated board, and then figures are molded directly in a mold or without a mold.

5.1.5 sugar mastic

This is a plastic mass that is used to make voluminous decorations, as well as cards for congratulatory inscriptions on cakes. Sugar mastic is prepared by mixing powdered sugar with an aqueous solution of gelatin. Gelatin is pre-washed in water and soaked at a temperature of 20--25 C in a ratio of 1: (12-15). After 2-3 hours, the excess water is drained, and the remaining aqueous solution of gelatin is heated, stirring, until it is completely dissolved (temperature is about 60 ° C).

Finely ground powdered sugar is added to the gelatin solution cooled to a temperature of 25--35°C and the mixture is thoroughly mixed until a very homogeneous plastic consistency is obtained. When preparing cards for cakes, the mastic is rolled out with a rolling pin to a thickness of 2–3 mm and the cards of the required shape and size are cut with a knife. After drying for a day and applying various inscriptions to them using a cornet, the cards are ready for decorating cakes. Various volumetric sugar paste decorations can be made by hand or with the help of molds and, after drying, used to decorate cakes.

...

Similar Documents

Study of the history of Finnish-Karelian cuisine. The study of raw materials for the preparation of bakery and flour confectionery products. Analysis of the range of flour and confectionery products. Technology of making pies with filling. Drawing up technological maps.

term paper, added 06/24/2015

The value of custard confectionery in the nutrition of the population. Types of raw materials in the production of choux pastry. Methods of preparation, cutting and baking of custard semi-finished product. Product quality requirements. Organization of jobs in the confectionery shop.

term paper, added 03/27/2013

Organization of the workplace of the confectioner in the cream shop. Sources of supply of the enterprise with raw materials. Characteristics of technological equipment. Preparation of biscuit, yeast and shortcrust pastry. Conditions and terms of storage of cakes with protein cream.

abstract, added 11/19/2014

The study of the range of rich bakery and flour confectionery cafe. Development of a plan-menu, technological documentation, drawing up technological schemes. Disclosure of the organization of production and labor processes at this enterprise.

term paper, added 06/15/2015

Assortment and technological process of preparing complex bakery products in a restaurant. Development of new signature dishes. Organization of the production process in the flour shop. Calculation of the energy value of dishes. Methods of product quality control.

thesis, added 07/02/2016

Characteristics of confectionery raw materials, quality characteristics. Assortment of biscuit dough products. Types and methods of finishing cream. Preparation of air and almond cakes. Technological schemes and recipes for the preparation of confectionery.

test, added 10/06/2009

Types of yeast dough. Bezopasny and savory ways of preparation of the test. Baking mode. The process of making yeast puff pastry. Technology for the preparation of flour confectionery products: pancakes, cheesecakes, homemade and puff buns.

abstract, added 12/10/2011

Menu planning for the holidays. Commodity characteristics of raw materials. Cooking technology. Selection and justification of equipment. Organization of workplaces, labor safety. Sanitary and hygienic requirements for thermal processing of products.

thesis, added 06/20/2012

Classification and range of flour confectionery products. Requirements for product quality, conditions and terms of storage. Recipe development, calculation of flour confectionery. Characteristics of raw materials, technology for preparing test semi-finished products.

term paper, added 05/18/2015

Assortment and quality indicators of flour confectionery products. Nutritional value of confectionery products. Raw materials for the production of confectionery. Technology of preparation of flour confectionery products. Desserts.

Introduction

Stages of the bakery production process

Reception, storage and preparation of bakery raw materials

Preparing 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 grains and products of its processing (porridge from whole and crushed grains, and then unleavened cakes from them) began at least 15 thousand years ago.

Approximately 6 thousand years ago, a person learned to bake cakes and other types of bread products from dough loosened by fermentation, which is caused by fermentative microorganisms - yeast and lactic acid bacteria - entering the dough (with crushed grain and from the air).

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

In the baking of many cities of Russia, almost until the beginning of the 20th century, the remnants of the craft way of life and craft workshops of the feudal era were still preserved. Starting from the second half of the 19th century, capitalist production relations began to emerge in Russian bakery, the concentration of production began, a number of large production and trading bakery firms arose. However, the bread-baking of pre-revolutionary Russia for the most part remained fragmented, small-scale and technically backward. Large, partially mechanized enterprises, equipped mainly with imported machines and furnaces, were literally few.

In the first years after the Great October Socialist Revolution (until 1920), bakeries were nationalized and bread production was concentrated in larger and relatively better bakeries. During the period of restoration of the national economy (1921-1925), the nationalized bakeries were transferred to the system of consumer cooperatives, which began the struggle to improve the state of bakery production, its mechanization and the ousting of private capital from it. According to the statistics of the Central Committee of the Trade Union of Food Workers, by 1925 there were bakery enterprises: state 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 Council of Labor and Defense decided to mechanize bakery, build bakeries and create a machine-building base for the production of domestic bakery equipment.

At the end of 1935, the baking industry of cities and industrial centers was transferred from the system of consumer cooperation to the People's Commissariat of the Food Industry of the USSR. In the food industry system, from 1935 to 1941, the baking industry continued to grow due to the construction of new bakeries and the mechanization of the best handicraft 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 baking industry was one of the leading branches of the USSR food industry.

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 towns and villages in Russia is fully provided with bread and bread products produced at these enterprises.

In the baking industry, a lot of work is being done to increase the volume of industrial production, to improve the technology and equipment for the mechanized production of high-quality bread products.

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

The object of our research is the technology of grain processing.

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

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

Research objectives:

1.Analyze the literature on the research topic.

2.Describe the main concepts of the work.

.Describe the technology of making bakery products.

1. Stages of the bakery production process

The process of production of bread and bakery products consists of the following six stages: 1) reception and storage of raw materials; 2) preparation of raw materials for putting into production; 3) dough preparation; 4) cutting dough; 5) baking; and 6) storage of baked products 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 very briefly characterize these operations and processes at individual stages of the production of loaves from wheat flour of the 1st grade, the recipe of which, in addition to flour, includes water, pressed yeast and salt. To simplify, we assume that the dough is prepared in portions in separate bowls in a single-phase (non-steam) way.

Reception and storage of raw materials. This stage covers the reception, movement to warehouses and containers and subsequent storage of all types of basic 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, fat products, eggs and other types of raw materials provided for by the recipe of the produced bakery products. From each batch of raw materials received, primarily flour and yeast, an employee of the laboratory of the enterprise takes samples for analysis, checking compliance with quality standards and establishing baking properties.

Preparing raw materials for production. Based on the data of the analysis of individual batches of flour available at the bakery, the laboratory staff determines the appropriate mixture of individual batches of flour in terms of baking properties, indicating their quantitative ratios. Mixing flour of individual batches in predetermined ratios is carried out in the appropriate installations - flour mixers, from which the mixture is sent to the control sifter and magnetic cleaning. Then the mixture enters the supply silo, from which, as necessary, it will be fed to the preparation of the dough. Water is stored in containers - 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 - previously 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 in the mixer turn into a suspension of them in water. In the form of such a suspension, yeast is used in the preparation of dough.

Test preparation. With the unpaired method, the preparation of wheat dough consists of the following operations and processes.

Dosing of raw materials. Appropriate dosing devices measure and send to the bowl installed on the platform of the dough mixing machine, the required amount of flour, water of a given temperature, yeast suspension and solutions of salt and sugar.

Test batch. After filling the bowl with flour, water, salt solution and yeast diluted in water, turn on the dough mixer and knead the dough.

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

To do this, the bowl with dough is again rolled onto the plate of the dough mixer, 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 dough mixer, the structural and mechanical properties of the dough are improved.

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

The bowl with the ready fermented dough is turned to the position where the dough is unloaded into the dough hopper located above the dough dividing machine. The bowl, freed and cleaned from the rest of the dough, is rolled back to the dough mixer for kneading a new portion of the dough.

Test section. Under the general name “cutting the dough”, it is customary to combine the operations of dividing the dough into pieces of the required mass, giving these pieces a shape determined by the type of baked product, and proofing the shaped pieces (dough pieces).

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

From the unit of the first proofing, the pieces of dough are fed for final molding (in our example, to give the pieces of dough a cylindrical loaf shape) to the seaming machine. From the seaming machine, the formed dough pieces for final proofing are transferred to the appropriate conveyor cradle assembly or 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 that occurs in them. Therefore, in 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 vary between 30-55 minutes. The correct determination of the optimal duration of the final proofing significantly affects the quality of bakery products.

Insufficient proofing time reduces the volume of products, the looseness of their crumb and can cause breaks on the crust. Excessive proofing time also adversely affects the quality of products. Hearth products will be excessively spread, and pan breads will have a flat or even concave top crust.

Bakery products. Baking 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, colloid-chemical and biochemical processes, the dough piece passes into the state of a finished baked product, in our case, a loaf.

Storage of baked products and sending them to the distribution network. The baked loaves are transported to the bread storage, where they are stacked in trays and then on trolleys or in special containers. On these trolleys or in containers, loaves are stored until they are sent to the distribution network.

The stay of bakery products at the bakery ends with the loading of trays or containers with them into the appropriate vehicles that deliver them to the distribution network. During storage after baking (in the bread storage, and then in the distribution network - until the moment of sale), the loaves cool down, lose part of the moisture, and during long-term storage and freshness (they become 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 at bakeries for a certain period of time. Some types of bakery raw materials require preparatory operations.

During the storage of flour, especially freshly ground flour, a number of processes occur 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 under favorable conditions, its baking properties improve; this phenomenon is called the maturation of flour. The processes that occur during the storage of flour under adverse conditions lead to a deterioration in its quality, and sometimes to flour spoilage.

Freshly ground flour, especially flour from freshly harvested grain, usually forms a sticky, spreadable dough that quickly thins during fermentation. To obtain a dough of normal consistency from such flour, a reduced amount of water has to be added. When proofing, pieces of dough quickly blur. Bread made from freshly ground flour is reduced in volume and spreads when baked on the hearth. Small cracks are often observed on the surface of the crust. The yield of bread is reduced. After a certain period of storage under normal conditions, the baking properties of freshly ground flour improve. Dough and bread made from flour that have passed the ripening period have the properties normal for this flour.

The humidity of flour during storage changes to the value of the equilibrium humidity 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. Air temperature also has some effect. If, upon arrival at the warehouse of the bakery, the moisture content of the flour is lower than the equilibrium moisture content corresponding to the parameters of the air in the warehouse, then the moisture content of the flour will increase during storage. If the moisture content of the flour upon receipt at the warehouse is higher than the equilibrium moisture content, then during storage of the flour, its moisture content will decrease. When storing flour in bags stacked in stacks, its moisture content changes slowly. A significant change in the moisture content of flour can practically occur only in batches stored for a long time in the warehouse of the bakery.

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

The acidity of flour is due to 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 - hydrolysis products of proteins that have an acidic character, 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 faster and more intensively, the greater the yield and moisture content of the flour and the higher the temperature of its storage. It has been established that the increase in the acidity of flour during storage after milling is mainly due to the accumulation of free fatty acids in it. The storage of flour, from which the fat was extracted with ether after milling, was not accompanied by an increase in its acidity. During long-term storage of flour in it, under certain conditions, processes can occur that cause it to spoil.

In flour during storage, the process of "breathing" occurs, associated with the absorption of atmospheric oxygen 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 atmospheric oxygen during storage of flour is also associated with some chemical oxidative processes (in particular, with the oxidation of fatty acids and flour pigments). The respiration of flour is the 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 the flour creates conditions favorable for the development of mold and bacterial microflora in the 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 caking of flour into lumps, its mold and the appearance of an unpleasant musty smell.

The intensive activity of the flour microflora under these conditions can be the cause of its “sourness”. The souring of flour is caused by the accumulation in it of certain organic acids formed by certain bacteria from flour sugars. As noted above, during long-term storage, flour with a high content of unsaturated fatty acids can become rancid. Rancidity is associated with the processes of oxidation of the products of the hydrolytic decomposition of fat and is accelerated at elevated flour temperatures and freer air access. It has been established that flour from defective grain (sprouted, frosted, subjected to self-heating) is less stable during storage. In the warehouses of bakeries, 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 batches of flour with high humidity in the hot summer.

Flour preparation consists of mixing (rolling), mixing, sifting and magnetic cleaning of flour. Separate batches of flour of the same grade, available in the warehouse of the bakery, can vary significantly in their baking value. If at the bakery flour was put into production in separate batches, then the bread would turn out (depending on the quality of a given batch of flour) either good or bad. To avoid this, it is customary before the flour is put into production to make a mixture of different batches of flour, in which the shortcomings of one batch of flour would be compensated by the good qualities of another. When compiling a mixture of flour, the laboratory of the bakery must determine the indicators of its main baking properties, primarily indicators of strength and gas-forming ability.

Compiling a mixture according to these indicators is facilitated by the fact that, using the proportion rule, 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 \u200b\u200bof these indicators. Experiments carried out both in laboratories and under production conditions have shown that the deviations of the actual values of the gas-forming ability and the strength of the flour in the mixture from the calculated values 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 when one of the batches of flour being mixed comes from very heavily sprouted grains or from grains that have been very badly damaged by the turtle bug. In these cases, the calculated ratio of the mixed batches of flour must be checked beforehand by the test baking of bread from this mixture and, if necessary, adjusted accordingly.

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

The flour is sieved to separate out random foreign particles that differ 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 holes of the sifter sieve, magnetic traps are provided on the flour lines. The flour sifted and cleaned from metal particles is sent to the consumable production flour silos with the help of appropriate conveying devices (bucket elevators, augers, chain conveyors or flour pipelines of the pneumatic transport system).

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

Pressed yeast. In accordance with design standards, yeast should be stored in boxes in a refrigerator at 4-8°C and relative air humidity not 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 lifting force will be preserved. Preparation of pressed yeast for kneading dough consists in releasing them from packaging, preliminary coarse grinding and preparation of 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 refrigerated receiving containers with a capacity of at least a tank truck, where it can be stored at a temperature of 6-10 ° C for 1.5-2 days. Equipment for the reception, storage and intra-production movement of yeast milk is described in the relevant 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 railway tank are installed for receiving and storing vegetable oil and equipment is provided for pumping vegetable oil into service tanks.

Margarine, animal butter and other hard fats. Before making into the dough must be melted (melted). The improving effect of the fat added to the dough on the quality of the bread can be enhanced if the fat is added to the dough in the form of a pre-mixed emulsion in water. This applies to both vegetable oil and margarine. Therefore, the preparation of fat also 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 suitable for transportation through pipelines. To do this, it is advisable to use installations with hydrodynamic vibrators, which create vibrations of sound and partially ultrasonic frequencies in the emulsifiable mixture. On installations of this type, manufactured by food engineering plants or manufactured by repair and assembly plants or mechanical workshops of the baking industry, it is possible to prepare fat-water emulsions of fat added to the dough, and vegetable oil emulsions for lubricating bread forms and sheets.

Preparing wheat dough

Dough preparation is one of the decisive links in the technological process of bread production. The condition and properties of the dough ready for cutting largely predetermine its further condition during shaping, proofing and baking, and in connection with this, the quality of the bread. The preparation of dough from rye flour in a number of points 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 certain 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 types of bread and bakery products are given in the collections of technological instructions and in the reference book. In the recipes of 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 of the main varieties of wheat bread and bakery products provide for 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

The recipes of a number of varieties of bread and bakery products also provide for other types of additional raw materials (eggs, raisins, milk, whey, skimmed milk powder, poppy seeds, cumin, 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 products, 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 batches using dosing devices for raw materials and dough mixers of periodic action and with the obligatory fermentation of the dough in bowls after it was kneaded. Only after a certain time of fermentation in the bowl, the dough went for cutting (dividing into pieces, preliminary and final molding and proofing).

In Russia and a number of other countries, continuous dough-preparing units and a number of dough preparation methods are increasingly being 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 batches using batch equipment and with a certain period of fermentation of the dough before cutting it.

There are two main ways of preparing wheat dough - double and non-dough.

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

For the preparation of sourdough, about half of the total amount of flour is usually used, up to two-thirds of the water and the entire amount of yeast intended for the preparation of the dough. The consistency of the dough is thinner than dough. The dough usually has an initial temperature of 28 to 32°C. The duration of the 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. Fermentation of the dough usually lasts from 1 hour to 1 hour 45 minutes. In the process of fermentation, the dough from high-quality flour is subjected to one or two punches. 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 for sponge dough preparation will be discussed later.

The bezopasny method is single-phase, it provides for the introduction of the entire amount of flour, water, salt and yeast during the dough kneading, 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 doughless dough 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 punches. Here we restrict ourselves to only a brief description of the dough and non-dough methods for preparing wheat dough, which is necessary for further consideration of the processes that occur during dough preparation.

Dough preparation by both sponge and non-dough methods includes the following operations and processes: dosing of prepared raw materials, dough or dough kneading, dough and dough fermentation, dough kneading.

In the case of batch preparation of dough in separate bowls, the dosing of raw materials is reduced to weighing or measuring by volume the portions of raw materials necessary to prepare one bowl of dough. Flour is usually dosed using automatic flour scales - auto flour meters.

Liquid components for batch preparation of dough or dough (water, sugar and salt solutions, liquid yeast, an 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. Please note that the suspension of pressed yeast in water must be well mixed before dosing. This is necessary for the uniform distribution of yeast in it. Accurate dosing of all types of raw materials, as well as precise compliance with the set temperature of water and other liquid components, is of great importance in the dough preparation process. Therefore, the accuracy of the operation of dosing devices must be systematically controlled by the technological personnel of the enterprise.

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

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

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

From the very beginning of kneading, flour comes into contact with water, yeast and salt, and a number of processes begin to occur in the mass of the resulting dough. During the kneading of the dough, processes are of the greatest importance: physical-mechanical, colloidal and biochemical. Microbiological processes associated with the vital activity of yeast and acid-forming flour bacteria, 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 dough, flour particles begin to quickly absorb water, swelling at the same time. The adhesion of swelling flour particles into a continuous mass, which occurs as a result of mechanical action on the kneaded mass, leads to the formation of 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 adsorption, but also osmotically. The osmotic binding of water mainly causes the swelling of these proteins, leading them to a state, to a certain extent, similar to that in which they are in the gluten washed out of the dough. Swollen protein substances during dough kneading as a result of mechanical influences are, as it were, “pulled out” from the flour particles containing them in the form of films or flagella, which, in turn, are connected (due to adhesion, and partially also the formation of chemical covalent and other bonds-bridges “crosslinking” them ) with films and flagella of swollen protein of adjacent flour particles. As a result, swollen water-insoluble proteins form a three-dimensional spongy-mesh continuous structural base in the dough - like a spongy frame ("skeleton"), which mainly determines the specific structural and mechanical properties of wheat dough - its extensibility and elasticity. This protein structural framework is often referred to as gluten-wine. This may give the impression that it is built only from gluten in the composition and state in which we receive it after washing it 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 its laundering from the dough. In the dough, including its structural protein framework, there is no gluten in this composition and state that is familiar to us. What the protein framework of the dough and the lump of washed gluten have in common is only that they are based on swollen water-insoluble flour protein. In the test, grains of starch and particles of grain shells are interspersed in the protein framework. Protein substances that form the basis of this framework, during swelling, can osmotically absorb not only water, but also components of flour and dough dissolved and even peptized in the liquid phase. In the test for the state of the protein substances of its skeleton, sugars, salts, including common salt added to 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 washing gluten from 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 the gluten gradually washed out of it. In this case, everything that can be mechanically separated from the swollen protein (starch, shell particles) occurs with washing iodine. At the same time, salts, sugars, acids, enzymes and peptized 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 introduces significant differences in the composition, state, structure and properties of the protein framework in the dough and gluten washed out of this dough.

Between the structural and mechanical properties of the dough and the amount and properties of gluten washed out of it, there is, however, a certain relationship. As the dough ferments, its structural and mechanical properties, the state of its protein skeleton change significantly. Significantly change, as will be shown below, and the properties of the gluten washed from the test. The protein substances of the dough are able to absorb and bind water more than two to two times their mass. Less than a quarter of this amount of water binds adsorptively. The rest of the water is absorbed osmotically, which leads to swelling and a sharp increase in the volume of proteins in the dough.

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

In a dough made from high-yield flour, for example, wallpaper, particles of grain shells (bran particles), which bind moisture by adsorption due to the presence of a large number of capillaries, also play a significant role in water binding. That is why the moisture capacity of high yield flour is higher. Starch grains, shell particles and swollen water-insoluble proteins make up the "hard" phase of the dough. Starch grains and shell particles, unlike proteins, give the dough properties only of plasticity. Speaking about the distribution of water in wheat dough, one cannot fail to note the role of the so-called slimes (water-soluble pentosans), which, under certain conditions, can absorb water during swelling in an amount of up to 1500% per dry matter.

Along with the solid phase, the dough also has a liquid phase. In the part of water that is not bound by adsorption by starch, proteins and particles of grain shells, water-soluble test substances are 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 the water-soluble proteins, which usually swell in water to a limited extent, under certain conditions can begin to swell indefinitely and, as a result, peptize and pass into the state of a viscous colloidal solution. This phenomenon can occur during the 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 protein structural elements. Most often, this can occur when kneading dough from very weak flour, the structural strength of which protein is reduced.

The liquid phase of the wheat dough, including the components listed above, may partially be 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 swollen dough proteins. Probably, the bulk of the liquid phase of the dough is osmotically bound by its proteins during swelling.

Along with the solid and liquid phases, the dough has a gaseous phase. It is usually 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 has been established that even during kneading, when it is not yet necessary to talk about the release of gas by the fermentation microflora of the dough, a gaseous phase is formed in it. This is due to the capture and retention of air bubbles by the test (occlusion). It has been shown that the amount of gas in the dough increases during kneading. With a deliberately increased kneading time, the content of the gas phase can reach 20% of the total dough volume. Even with the normal duration of the dough kneading, its volume can contain up to 10% of the gaseous phase. Part of the air is introduced in the mass of flour and in very small quantities - with water before kneading the dough. In passing, 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 the porosity of the bread crumb. Obviously, some of the air bubbles captured during kneading can be in the form of a gas emulsion in the liquid phase of the dough, and some can be in the form of gas bubbles included in the swollen dough proteins.

When added to the dough, fat can be both in the form of an emulsion in the liquid phase, and in the form of adsorption films on the surface of 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 masses of the individual phases should largely determine the structural and mechanical properties of the dough. Increasing the proportion of free liquid and gaseous phases, of course, "weakens" the dough, making it more liquid and more fluid. An 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 physical-mechanical and colloidal processes described above, when kneading the dough, biochemical processes simultaneously begin to occur, caused by the action of flour and yeast enzymes. The main influence on the properties of the dough with a very short kneading can be provided by the processes of proteolysis and, to a lesser extent, amylolisis. A certain role can be played by the enzymatic breakdown of mucus (pentosans) of flour.

As a result of the hydrolytic action of enzymes in the dough, disaggregation and splitting of the substances on which they act (protein, starch, etc.) occur. As a result, the amount 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 the contact of the dough mass with atmospheric oxygen during kneading 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 dough kneaded in an oxygen atmosphere had the best structural and mechanical properties, somewhat worse kneaded in an air atmosphere, and significantly 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 impact 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 the flour, water and other raw materials to be mixed and the swollen flour particles to stick together into a solid mass of dough. At this stage of kneading, the mechanical impact on the dough causes and accelerates its formation. For some time after that, the mechanical impact on the dough can improve its properties, contributing to the acceleration of protein swelling and the formation of a spongy gluten structural framework 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 framework is the least durable.

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 transfer of part of the mechanical energy of the kneading into heat, perceived by the dough. At the first stages of kneading, an increase in temperature accelerates the formation of the dough and the achievement of the 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 physico-mechanical, colloidal and biochemical processes briefly described above occur simultaneously during dough kneading 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 adsorption 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 spreadable.

The worsening effect of excessive duration and intensity of dough kneading on its structural and mechanical properties is the stronger, the weaker the flour and the higher the temperature of the dough. Therefore, dough made from strong flour should be kneaded longer than dough made from weak 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.

The fermentation of the dough, starting from the moment of kneading the dough, continues while it is in the containers for fermenting the dough until cutting. Fermentation occurs in the dough and when dividing it into pieces, molding, proofing the formed pieces, and even in the first period of the baking process. In industrial practice, however, the term fermentation of the dough covers the period of fermentation from the moment the dough is kneaded until it is divided into pieces. It is in this sense that the term will be used in this section. The purpose of the 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 in the dough of substances that determine the taste and aroma characteristic of bread from well-fermented dough. The loosening of the dough with carbon dioxide (carbon dioxide), which makes it possible to obtain bread with a well-leafed porous crumb, becomes the main task of the fermentation process at the proofing and baking stages of bread. The sum of the processes that bring the dough, as a result of fermentation and punching, into a state optimal for cutting and baking, is united by the general concept of dough maturation.

Ready for cutting, well-ripened dough must meet the following requirements:

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

These properties are acquired by the test as a result of a number of complex complex processes occurring simultaneously and in interaction.

In the case of batch preparation of wheat dough on intermittent dough mixers with bowls and if there is a period of fermentation of the dough in the bowl, it is advisable to subject it to a punch within this period.

Dough kneading - short-term (usually 1.5-2.5 minutes) repeated kneading with a dough mixer - aims to improve the structure and structural-mechanical properties of the dough, which makes it possible to obtain bread of the largest volume with a fine, thin-walled and uniform crumb porosity. Wheat dough usually undergoes one or two punches.

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

the stronger the flour, the greater should be the number and duration of the punches, the weaker - the less;
the longer the fermentation of the dough, the greater the number of punches should be;
the greater the flour yield, the fewer punches should be used. So, for example, dough made from grade II wheat flour is usually punched once. Whole flour doughs are generally not punched at all.

In the case of one kneading of the dough, it is usually carried out after about two thirds of the total fermentation time of the dough. With a larger number of punches, the last punch should be done no later than 20 minutes before the start of cutting the dough. The improvement in the structure of the porosity of the bread crumb as a result of kneading the dough is due to the fact that relatively larger gas bubbles in the dough are, as it were, crushed into smaller ones and are more evenly distributed in the mass of the kneaded dough. The repeated kneading of the dough during its kneading, as well as the initial kneading of the dough, is associated with the capture of air, and, consequently, with the formation in the dough of new, additional to the already existing gas bubbles - "embryos" of future pores in the bread crumb. Additional saturation of the dough with trapped air bubbles 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 during kneading dough has a known improving effect on both the taste and aroma of bread.

In a number of new technological schemes, wheat dough immediately after its kneading or after 15-20 minutes of fermentation in the dough chute above the divider goes for cutting. In this case, there is no test kneading process. In some of these schemes (including American and English ones), the lack of kneading of the dough is to some extent compensated by enhanced additional mechanical processing of the already kneaded dough with the obligatory addition of oxidizing improvers to it. There is practically no dough kneading operation when preparing dough in separate domestic without-clothing units (bunker and XTR).

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 dough by methods that provide for a certain period of fermentation before 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 essential, but by no means the only indicator of the readiness of the dough for cutting.

A well-fermented and ripened dough should have sufficient gas-forming capacity and the required amount of unfermented sugars. Structural-mechanical properties of such a test should provide good gas and shape-retaining ability of it.

In the dough, proteolysis products should be accumulated in the minimum required amount, along with sugars necessary for the normal coloring of the bread crust. It must also accumulate in the required amount and optimal ratio of the main and by-products of alcoholic and acid 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 molding 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, the division of dough into pieces is usually done on dough dividers. The mass of a piece of dough is set based on the given mass of a piece of bread or a bakery product. At the same time, losses in the mass of a piece of dough during its baking (upek) and pieces of bread during cooling and storage (drying) 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 in the production of bread sold not in pieces, but by weight. Pieces of dough that differ sharply in mass will be parted and baked at different speeds, which will inevitably cause noticeable differences in the quality of bread. The accuracy of dough dividers 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 set value. It does not follow from this that dough dividers for the production of piece bread and bread products, giving deviations in the mass of individual pieces of dough no more than ± 2.5%, are satisfactory in terms of division accuracy. Deviations in the mass of piece bread, in addition to deviations in the mass of pieces of dough, are also influenced by such factors as the uneven baking of bread and its drying out during storage. Therefore, dough dividers intended for the production of piece bread must produce pieces of dough, the deviations in mass of which will not exceed ± 1.5%.

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

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

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

Between the operations of rounding and the final formation of pieces of wheat dough, there must be a preliminary, or intermediate, proofing. 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 framework are partially destroyed. If 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, 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 some increase in the volume of finished products and improvement in the structure and nature of the porosity of the crumb. The use of preliminary proofing of pieces of gesta significantly increases the volume of loaves.

Fermentation in rounded pieces of dough during 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 pieces of dough during preliminary proofing is even desirable, as it facilitates their subsequent passage through the seamer.

On dough-cutting production lines, preliminary proofing is carried out in belt or chain cradle cases for continuous proofing. Sometimes the first proofing is carried out on long conveyor belts that transfer pieces of dough 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 long loaves without first rolling a piece of dough into a pancake and rolling it into a tube does not provide sufficient development of the dough. Such loaves have noticeably worse, less uniform and uneven porosity. To obtain cylindrical dough pieces from rye dough, belt seamers are used, in which a piece of dough is rolled between conveyor belts moving in different directions at different speeds. Special machines have been created for the final molding of dough pieces for horns (rolls) and rosettes.

In the process of forming pieces of dough, carbon dioxide (carbon dioxide) is almost completely displaced from them. If the shaped piece of dough is immediately placed in 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 shaped pieces of dough are proofed. For pieces of wheat dough that have already been pre-proofed, this will be the second, final proofing. For dough pieces from rye dough, this will be the first and at the same time the final proofing. During the final proofing, fermentation occurs in a piece of dough. The carbon dioxide released at the same time 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.

In contrast to the 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%). Elevated air temperature accelerates fermentation in the parting pieces of dough. Sufficiently high relative humidity is necessary to prevent the formation of a dried film-crust on the surface of pieces of dough. The dried film (crust) during the proofing or baking process usually breaks due to an 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 dough pieces during the proofing process is usually determined organoleptically, based on changes in the volume, shape, and structural and mechanical properties of the dough pieces being parted. 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 insufficient and excessive proofing have a negative effect on the quality of the bread. If you put three loaves of wheat flour in the oven, one of which had clearly insufficient, another normal, and the third excess proofing, then after baking these loaves will differ sharply from one another. An under-proofed loaf will be almost round in cross-section, a normal-raised loaf will be slightly oval, turning into a rounded shape from the bottom crust to the sides, and an over-proofed loaf will be very swollen and flat. In addition, bread with insufficient proofing usually has cracks through which the crumb sometimes sticks out.

Pan bread with insufficient proofing has a strongly rounded upper crust, usually undermined along the side or side walls; with excessive proofing, on the contrary, the upper crust is concave in the middle. In addition, with steep doughs (both in hearth and pan bread), insufficient proofing can cause breaks inside the crumb.

The proofing time of the molded pieces of dough varies over a very wide range (from 25 to 120 minutes) depending on the mass of the pieces, proofing conditions, dough recipe, flour properties, and a number of other factors.

On modern dough cutting 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 used 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. To automatically maintain the air parameters in cabinets and proofing chambers, the air conditioning laboratory of VNIIKhP created special technological air conditioners, mass-produced by the machine-building industry.

Bakery products

Baking is the process of warming up spaced dough pieces, during which they go from the state of dough to the state of bread. Ovens are usually used for baking bread and bread products, in which the heat of the baked dough piece is transferred by thermal radiation and convection at a temperature of heat-releasing surfaces of 300-400°C and a steam-air environment of the baking chamber of 200-250°C. Part of the heat of the VTZ is also perceived by direct thermal conduction (conduction) from the heated hearth (podik), on which the spaced dough piece is placed. In modern designs of baking ovens, the hearth (or hearths - 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 considered as mainly a radiation-convective process of heating the VTZ. Types, designs and calculation methods for baking ovens are described in specialized literature.

If we judge the baking process by external, visually perceived changes that VTZ undergoes in the baking chamber, then 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 sharply slows down and then stops. The volume and shape of the VTZ reached by this point remain practically unchanged until: the end of baking. The surface of the VTZ shortly after placing it in the baking chamber is covered with a thin dried film, gradually turning into an increasingly thickening crust. The color of the VTZ crust changes continuously during baking, becoming darker. If, at different intervals, the VTZ placed in the baking chamber is 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 cut.

Under the crust, as the baking process proceeds, the formation of an increasingly thickening layer of relatively elastic dough, able to steadfastly retain the structure and relatively dry to the touch, will be observed from the dough. 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.

In the process of baking bread, the elasticity, strength of the structure and dryness of its crumb to the touch increase 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 a dough piece into bread during its baking, are the result of a whole complex of processes - physical, microbiological, colloid-chemical and biochemical.

The main process, which is essentially the root cause of all other processes and changes that occur during bread baking, is the heating of the VTZ placed in the baking chamber as a result of heat exchange with the heat-releasing elements of the baking chamber and the vapor-air mixture that fills 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 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 WTZ by radiation, convection and conduction (direct heat conduction) directly from the hearth or hearth. The relative role of the WTZ heat transfer 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.

Changing the temperature of different layers of the VTZ during the baking process causes and causes 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 temperature changes in different WTZ layers has long attracted the attention of researchers and has been reflected in many works.

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

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

Due to the relatively low moisture conductivity of the dough and the large temperature difference between the surface layers and those located closer to the center of the baked dough layers, which determines the phenomenon of thermal moisture conductivity (moisture transfer 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 begins to gradually deepen inside the bread. The transformation of water into steam in this zone (in the layer between the already formed dehydrated crust and the deeper layers of the dough, later than the crumb) occurs at 100°C (at normal pressure).

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

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

The evaporation zone, within which the temperature is approximately 100°C, gradually deepens as the VTZ warms up. The outer dough layers of this evaporation zone will dehydrate and reach the equilibrium moisture content, i.e., turn into a crust. On the inner side, 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 crumb salts adjacent to it.

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

From this idea 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, of course, will 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 temperature of the baking chamber, the higher the surface temperature of the crust will be.

However, the surface temperature of the crust is much lower than the temperature of the baking chamber, since part of the heat perceived 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 the baking process, points having the same temperature are located along isothermal surfaces (practically along isothermal layers) parallel to the bread surface with some shift of isotherms towards the bottom crusts.

Upek is the difference between the mass of the dough piece before it is placed in the oven and the mass of bread from it at the moment it leaves the oven. Upek is usually expressed as a percentage of the mass of the VTZ at the time of planting in the furnace. Upek is due to the evaporation of part of the water and minor amounts of alcohol, carbon dioxide, volatile acids and other volatile substances from the VTZ.

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

Upek when baking bread and bakery products can vary between 6-14% depending on the variety, shape and weight of the product and the baking mode. Upek is the result of dehydration of the surface layer of the WTZ, which turns into a crust during baking. However, not all of the moisture in this layer evaporates into the gaseous environment of the baking chamber. Part of the moisture due to thermal moisture conduction moves into the VTZ crumb. In the first baking period (see above), the formation of a crust occurs to a certain extent due to thermal and moisture conduction and, therefore, the cake is insignificant. When the initial phase of baking is carried out in a steam-air environment with high relative humidity, in the first minutes of baking, there is not a loss of WTZ mass, but even a slight increase due to steam condensation. In the first baking period, the rate of moisture transfer (mainly determining the size of the cake) gradually increases. In the second baking period, the rate of moisture transfer remains constant and equal to the maximum speed reached at the end of the first baking period. Therefore, the bulk of the loss in baking falls on the second baking period, when the formation of the crust mainly occurs as a result of evaporation of moisture into the environment of the baking chamber.

As a result, in order to reduce the cost of baking, it is advisable to complete the baking process at a low temperature of the baking chamber environment. Upek is one of the main technological costs in the production of bread. Therefore, it is natural to strive to reduce it to a minimum. However, one should not forget that without baking, the formation of a crust of bread is impossible. For each type of bread, there is an optimal crust thickness in terms of its quality. Therefore, it is necessary to strive and reduce upek 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 the VTZ, the less upek. With an equal mass of WTZ, the higher the specific surface area of the bread (the surface area referred to the mass or volume) is, the higher the upek is. However, not the entire surface of the bread is equal in terms of the effect on the upek. The most important is the open, or active, surface of the bread. From the point of view of moisture transfer, the entire surface of the hearth bread is active, minus the bottom surface in contact with the hearth. In tin bread, the active surface is the one that does not come into contact with the side walls and the bottom of the mold. The crust of the open surface of the bread is formed mainly (approximately 80-85%) as a result of moisture transfer to the gas environment of the baking chamber and only 20-15% due to thermal moisture conduction, causing moisture to move into the bread crumb.

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

Increasing the relative humidity of the steam-air environment of the baking chamber also reduces the upek. It should be noted that the greater the specific volume of bread, the greater, other things being equal, upek.

Longitudinal, oblique or transverse cuts are applied to dough pieces for city and other rolls, city, sliced and other long loaves and a number of other bakery products from wheat dough after proofing is completed before baking. The number and nature of the cuts are determined by the type of 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 movement of a sharp, slightly moistened knife or with the help of notching mechanisms.

The purpose of the cuts is not only to decorate the surface of the product, but also to protect the VTZ from the occurrence of cracks during baking - ruptures of the crust. The surface of the cut piece of dough is torn only at the places of the cuts. The surface of the uncut one is disfigured by cracks in any place of the product, there may be crusts. The upper surface of some types 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. When steam condenses on the surface of the VTZ, intensive gelatinization of starch and dissolution of dextrins occur. Liquid starch paste, containing and dissolved dextrins, as if “fills” with a thin layer the entire surface of the product, leveling the pores and irregularities present on it. After the condensation stops, the liquid paste layer dehydrates very quickly, forming a film on the surface of the bread crust, which, after intense heat exposure, gives the crust a glossy finish appreciated by the consumer. With insufficient moisture in the gaseous environment of the baking chamber at the beginning of baking, the surface of the crust turns out to be dull and powdery. Moisture condensation on the surface of the VTZ at the beginning of baking contributes to a 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 baking period, within which an increase in the volume of WTZ can occur. Therefore, sufficient moisture in the initial phase of baking contributes to an increase in the volume of bread and prevents the appearance of gaps and cracks on its surface. Under these conditions, even insufficiently spaced dough pieces can give bread of a normal shape and volume. The effect of humidification of the gaseous medium on the heating and moisture exchange of the VTZ during the baking process has already been noted above.

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

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

Wetting the surface of the VTZ with water is practiced when baking some varieties of rye or rye-wheat bread (Riga, Minsk, etc.). Lubrication with egg mash is used when baking a number of varieties of rich bakery products (amateur, etc.). In this case, the initial phase of baking should take place in a non-humidified atmosphere of the baking chamber. When baking the main varieties of bread and bakery products, moistening (in the initial phase of baking) of the gaseous medium of the baking chamber with steam at 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 humidifier, ranges from 30 to 200 kg.

The optimal baking mode can only be established 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 allow us to formulate some general provisions that characterize 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: the first baking period, which occurs with a variable (increasing) volume of the WTZ, and the second period, in which its volume remains unchanged.

I period of wheat bread baking in its initial phase should proceed at high relative humidity (70-80%) and relatively low temperature (100-120°C) of the steam-air environment of the baking chamber. The low temperature of the vapor-air medium, compared with a higher one, increases its relative humidity at the same vapor content and intensifies the process of vapor condensation on the surface of the VTZ. The purpose of this phase, which lasts 1-3 minutes, is the maximum condensation of water vapor on the surface of dough pieces entering the humidification zone of the baking chamber. Good results are obtained by placing this baking phase in a separate pre-chamber located in front of the main oven. The rest of the 1st baking period, until a temperature of 50-60°C is reached in the center of the VTZ, should proceed under conditions of relatively maximum heat transfer of the VTZ at a relatively highest (240-280°C) temperature in the baking chamber. This causes intensive formation of a crust on the surface of the VTZ at a sufficiently large temperature gradient, which causes moisture to move inside the product due to thermal and moisture conduction and, accordingly, reduces upek 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 a good shape of the baked product (excessive spreading of hearth products is prevented).

In the second baking period, 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 conduction is much smaller; by the end of the baking process, the thermal and moisture conductivity practically disappears. An increase in the temperature of the medium of the baking chamber in this period and an increase in the heat supply of the VTZ would very slightly accelerate the process of heating the central layers of its crumb. The rate of heating of the crumb in this case is mainly due to the temperature in the evaporation zone (100°C), which is practically independent of the temperature in the baking chamber. Too intense heat supply 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 may also occur, leading to its excessive coloring and the formation of bitter-tasting compounds in it.

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

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

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

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

The higher the temperature of the steam-air environment of the baking chamber, the faster the baking takes place. Intensive moistening in the initial phase also speeds up the warm-up process and therefore shortens the baking time. Hearth bread, as a rule, is baked faster than pan bread of the same mass. When baking tinned bread, the configuration of the bread tins is also of great importance, which determines not only the duration of baking, but also the size of the cake. The denser the landing of pieces of dough (or forms with dough) on the hearth, the slower, all other things being equal, the baking goes. 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 productivity of baking ovens. Upek 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 baking 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 having a crumb with minimally satisfactory structural and mechanical properties. This has led to the fact that over the past decades, the duration of baking a number of types and varieties of bread and bakery products has been significantly reduced. However, we must not forget about the effect of baking time on the quality and nutritional value of bread and bakery products.

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

Based on this, optimal modes of baking bread products are recommended, which also provide for the optimal duration of baking. It should also be noted that longer baking bread, as practice and experiments with wheat bread show, slows down the staleness of bread.

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

No less important is the fact that with every minute of excessive bread in the oven, the bake increases, and consequently, the yield of bread decreases and fuel consumption increases. The moment of readiness of bread, however, is not easy to establish. In practice, at baking 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 lightly and quickly pressing with a finger. But for this you have to break the bread, and besides, an indisputable judgment about the readiness of the bread is possible only after determining the elasticity of the chilled bread crumb.

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

In this regard, during the production control of the readiness of bread by the temperature of its crumb for each type of bread baked in a certain oven, the final temperature of the center of the bread crumb, 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 bread crust at the time of leaving the oven reaches 180°C on the surface, about 100°C at the border with the crumb, and on average about 130°C. The humidity of the crust at this point is close to zero. The temperature of the crumb is close to 100°C, and its moisture content is 1-2% higher than the initial moisture content of the dough.

Once in the bread storage, in which the temperature is usually 18-25 ° C, the bread begins to cool quickly, losing mass as a result of drying. Cooling starts from the surface layers of the bread, gradually moving to the center of the bread crumb. Only during the transfer of the loaf from the baking chamber to the table, the temperature of the crust has already decreased to 110°C. The temperature of the subcrustal layer was +96°C, in the center of the crumb +98°C.

After cooling for 1 hour of a single loaf, the temperature in the center of its crumb was higher than that of the subcrustal layer of the crumb, by 13°C and 16°C higher than that of the crust. This temperature gradient gradually decreases over the next 2 hours of loaf storage. Thus, in the initial period of loaf storage, 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 practically almost anhydrous, but it quickly cools down, 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 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 (thermal and concentration) and, therefore, mainly determines the rate of drying of the bread. After the bread has cooled down to the temperature of the storehouse, this factor stops accelerating the drying process of the bread, and the latter proceeds much more slowly. When investigating the drying process of bread, to characterize it, one can use the drying curve and (in the terminology of drying technology) drying curves 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 circulation tables (conical mushroom-shaped or flat plate). From the tables, the bread is transferred to the trolley racks. On these trolleys, moved by hand, the bread is stored until it is sent to the distribution network. Before shipment, the trolleys with bread are weighed on platform scales and rolled out to the expedition ramp, where the trays with bread are removed and transferred to the back of a vehicle for transporting bread.

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

This method of moving and storing bread, which requires 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 the workers 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-works in bakeries and expeditions of bakeries should be solved in a complex way and include such links as transporting 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 bakeries differ in their production capacity and range of products. Trade enterprises are no less diverse in terms of their location, the conditions for unloading vehicles, the size of warehouse and retail premises, as well as the size of orders for certain types and varieties of bakery products.

Vehicles must also be specialized and equipped with devices both for loading it with bakery products and for unloading them in the distribution network.

We must not forget that the goal of the comprehensive mechanization of PRTS-works in all links of this chain is not only the complete elimination or a sharp reduction in manual operations, but also the improvement of the quality of bread and, first of all, the extension of its freshness.

To do this, both at the bakery, and in the car, and in the distribution 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 of the air in the bread storage. 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 brittleness of the crust). Therefore, the storage of unwrapped bread is recommended at an air temperature of 25-30°C and a relative air humidity of not more than 80%.

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

In recent years, bakeries have been increasingly introducing the storage of bread not on trolleys or in boxes, but in special containers in which it is loaded into trucks and then delivered to the warehouse of a trade organization, or where possible, directly to the trading floor. Undoubtedly, sealed containers for trayless storage of bread in combination with machines for mechanized loading of bread into them are promising. These containers in the bread storage of the bakery are sealed after the bread in them has cooled down to the air temperature in the room. In this form, containers with bread are delivered to a trade organization and enter its storage, and from it to the trading floor, where consumers take bread directly from the shelves of the container.

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

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

Conclusion

On the basis of ongoing research, design and development work, new, more efficient, complex-mechanized, fully or partially computerized, and for the main types of products, continuous-flow intensified technological processes for the production of bread and bread products 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 that speed up and optimize the preparation of dough and at the same time improve the quality of bread and extend the period of its freshness.

The development of new types of bakery products of increased nutritional value, dietary and therapeutic-prophylactic requires the research and study of new types of baking raw materials and additives rich in those substances that bread should be enriched with. 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, which is 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 integrated mechanization of loading and unloading and transport and storage (PRTS) work with both raw materials and finished products of bakery enterprises.

During the work the following tasks were solved:

1.The literature on the research topic was analyzed.

2.The characteristics of the main concepts of the work were given.

.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 the preparation of bakery products.

List of used literature

bakery dough

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

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

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

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

Grishin AS Economic reform and technical progress in the baking industry. - M., 1978

Grishin AS Production of small bakery and fancy products on mechanized lines. - M., 1979.- 40 p.

Grishin A.S., Enkina L.S. Ways to intensify the process of preparing 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 technology and technology at the bakery enterprises of the Ukrainian SSR. - Kyiv, 1969. - 70 p.

Mikhelev A.A. Handbook of bakery mechanics. - Kyiv, 1986. - 468 p.

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

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

Roiter I.M. Modern technology of dough preparation at bakeries. - Kyiv, 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 of increased nutritional value and dietary purposes. - M., 1969. - 26 p.

Frauchi M.N., Grishin A.S. Production line for the production of rye bread. NTS "Food industry" (bakery, confectionery, pasta and yeast). - M., 1963.

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

Jobs similar to - Bakery technology

RecipesBlogArticlesAriete, Aurora, Binatone, Bomann, Clatronic, Delfa, Delonghi, Dex, First, Gorenje, Kenwood, Laretti, LG, Liberton, Maxwell, Mirta, Moulinex, Mystery, Orion, Panasonic, Philips, Rotex, Saturn, Scarlett, Shivaki, SUPRA, Vimar, Vinis, VITEK, Zelmer

From the very beginning of bread baking, the process of baking bread required diligence, patience and diligence from people.

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

The process of bread production 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 test 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 up approximately 70% of the entire bread making process. The quality and taste of future baking depends on this important stage.

The dough can be prepared in two ways - sourdough and non-dough.

sponge method involves the preparation of sourdough.

To do this, mix half the flour and 2/3 of the water, from the mass laid down according to the recipe. Yeast is added to the mixture - for wheat dough, or sourdough - for rye baking. Opara 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 put on fermentation 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 doughy method of making dough is perhaps the most classic option, and the bread turns out to be traditional.

The steamless method allows you to speed up the process of making bread, but the quality of baking may suffer. Choux pastry allows you to cook ruddy and fragrant bread, which does not go 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. A quick heating process allows you to save a maximum of useful substances in such baking.

extrusion- grain mass processes under pressure. The extruder device works according to the explosion technology - due to the high pressure and temperature, the baking mass is boiled instantly.

Bread making technology

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

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

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

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

Shaping begins with dividing the dough mass into portions (usually from 100 to 1000 g). Next, rounding is performed - the process of giving the blanks a rounded shape with the help of 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 dough structure in terms of volume. For some types of products (hearth bread), molding ends with rounding. In other cases, the final shape of the products is determined by dough sheeters and dough moulders.

In this case, various types of loaves, bagels, etc. are obtained. Before baking, the molded products are subjected to 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 ensures porosity (softness) after baking.

Baking is done under conditions (temperature, humidity, time) depending on the type and size of the product. The quality of the products obtained equally depends on the composition of the raw materials (the type and composition of flour, the 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; dough mixing machines, bowls - for kneading; dough dividers, rounders, dough sheeters and dough moulders - for molding; proofing and baking cabinets and ovens - at the stage of proofing and baking.

Equipment for baking in Russia is produced in the widest range, compared 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), Yartorgtekhnika (Yaroslavl), VOMZ (Vologda), Torgmash (Smolensk) and others

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

Types of bread and recipes for its preparation.

Bread is ordinary.

1.5 mugs of water

30 g yeast

Cooking:

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

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

Then leave the dough to proof (approx. 6 hours). During this time, the dough should be mixed 2-3 times.

Knead the finished dough again and place 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 well infused. The bread will then be fluffy and soft.

The 6 hours mentioned in the recipe is a very arbitrary 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 lubricating oil

for test preparation

75 min. for proofing

45 min. bakery products

Cooking:

Put the 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 plastic 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 size.

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

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

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

Bake for 25 min. 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 lubricating oil

for test preparation

75 min. for proofing

45 min. bakery products

Cooking::

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 it into a ball-shaped lump and put it on the bottom of the bowl sprinkled with flour.

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

Then knead the dough again. If it is too soft, then flour should be added. Then put the dough into a greased baking dish. Wait approximately 30 min.

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

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

Bake for 10 min. 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 bun 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 water

2 tbsp. l. rast. oils

mold oil Time:

35 min. for test preparation

105 min. for proofing

60 min. bakery products

Cooking:

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 to bubble slightly), form it into a ball-shaped lump and put it on the bottom of the bowl sprinkled with flour.

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

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

Place the dough in an oven preheated to 200 degrees.

Place a bowl of boiling water in the bottom of the oven. Bake for 60 min. Remove the bread from the oven, brush with water and let stand for 5 minutes. Then carefully remove the bun 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 water

oil for lubrication

shape time:

30 minutes. for test preparation

90 min. for proofing

60 min. bakery products

Cooking:

Put the rice into the 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 it into a spherical lump and put it on the floured bottom of the bowl. Put a plastic bag over a bowl, cover with a towel and put in a warm place for 45 minutes.

During this time, the dough should double in size.

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

Place the dough in an oven preheated to 200 degrees.

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

Definitions

Designations 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 Scheme of the bread production line

2.4 Raw materials used in the bakery production process

Microbiological control

4. Technochemical control

5. Measures for labor protection

6. Environmental protection

Conclusion

List of used literature

annotation

In this course project, a technological scheme and a technological line for the production of rye bread are considered.

A technological calculation of production was made.

Definitions

Bread is an umbrella term for a group of foodstuffs made by baking, steaming, or frying a dough that contains at least flour and water. In most cases, salt is added and a leavening agent such as yeast is also used.

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

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

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

Rye flour - seeded, peeled, wallpaper. Used for baking rye bread. Due to the very low content of gluten, 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 - a compound that causes fermentation

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 substances.

It unites about 1500 species belonging to ascomycetes and basidiomycetes.

Designations 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, preserved with alcohol.

Specifications

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

GOST 52809-2007 - Baking rye flour. Specifications

GOST 7045-90 Rye flour. Specifications

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

GOST 11354-82 Wooden and plywood reusable boxes for food products

GOST 8227-56 Rules for laying, storing and transporting bread products

GOST 7045-90 Rye flour

Introduction

Bread is a brilliant invention of mankind.

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

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

Bread made from whole wheat 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 bread production processes, the introduction of new technologies and the constant expansion of the range of bakery products, as well as the widespread introduction of small-capacity enterprises of various forms of ownership.

All this requires 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 from the industry workers.

A modern bakery is a highly mechanized enterprise.

At present, the problems of mechanization of production processes, from the acceptance of raw materials to the loading of grain into motor vehicles, have been practically solved.

Many bakeries have installations for bulk reception and storage of flour, fat, yeast milk, salt, sugar syrup, whey. Further introduction of progressive methods of transportation and storage of basic 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 recipe of the dough. On average, bread contains 5.5-9.5% proteins, 0.7-1.3% fats, 1.4-2.5% minerals, 3.9-4.7% water, 42 -50% - carbohydrates.

The biological value of bread is low. In baked bread without enrichers, the content of essential amino acids such as lysine, methionine, threonine and tryptophan is not enough. Therefore, the introduction of protein fortifiers (milk, whey, soy) containing a large amount of these amino acids into the bread recipe helps to increase the nutritional value of bread. This simple bread 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 much less fat than from wholemeal.

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

A significant drawback 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 need for vitamins B6, B9 and choline, but is poor in vitamins B2 and B3. Sufficiently high content of vitamins B1, B2 and PP is characterized by bread made from low-grade flour.

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

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

Bread proteins are digested 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 bread decreases, the content of proteins, digestible carbohydrates increases, and the energy value of bread products increases. The lowest energy capacity of bread made from wholemeal flour. More valuable in terms of calories and digestibility are bread products made from high-grade flour.

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

Plain Rye Bread:

a) from wholemeal flour - mostly baked in molds, rarely - hearth,

b) from peeled and seeded flour - shaped and hearth. Bread quality: dark crumb, rather sticky, less volume than wheat bread (because of less porosity), dark crust.

Improved bread - cooked on tea leaves with the addition of malt, molasses, sugar, spices - cumin, coriander.

Custard and Moscow bread are baked from wholemeal flour custard with the addition of rye red malt and cumin. Moscow bread differs from Custard in a darker crumb and a more pronounced taste and aroma, since more malt is added to it; Moscow bread is baked only in forms, Custard can be hearth bread. Lively bread - made from peeled flour with the addition of molasses.

A feature of the technology for making choux bread: before kneading, part of the flour is brewed with 10 times the amount of boiling water, the starch gelatinizes and is better exposed to the action of enzymes, therefore, the aroma and taste of 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 prevailing 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 whole wheat flour. The ratio of flour types can vary from 80:20 to 20:80.

Improved varieties of rye-wheat bread: more numerous and widespread.

Borodino bread is prepared 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; the color of the crumb is dark, the taste is sweet and sour.

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

How panned 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 - sourdough, sourdough or by brewing, with or without yeast. In order to speed up the process of “ripening” of the dough for some types of cereals, micronization technologies (heating due to infrared rays) and extrusion (treatment of mass for baking under pressure) have been used since the end of the last century.

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 scale and degree of mechanization.

The preparation of bakery products includes the following work:

preparation - sifting flour and mixing different varieties (if necessary), adding other 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 for baking baked goods.

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

Panned bread baking technology

Depending on the method of baking, there are two main types of bread: hearth and pan.

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

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

The flour is sifted, water, yeast or sourdough, sugar, salt, fat and other ingredients are added in accordance with the recipe, and kneading is carried out in dough mixers. 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 step is cutting the finished dough. It is cut into pieces and given a certain shape using a dough rounder or seaming machine. Then, after being placed in metal molds, the dough is sent to a proofing cabinet to add friability to it. Then, if necessary, cuts are made on the blanks and sent to a furnace 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.

The cooking time depends on the type of flour and the type of bread. Rye products are baked for about an hour, and wheat products for about 52 - 55 minutes. After baking, bakery products are moistened 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 molds - it is ready to eat!

A. Sushkov proposed his own method for the production of wheat bread, 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 (about 8-9 hours passed from dough kneading to the end of baking). The increased labor intensity was due to the fact that there was a catastrophic lack of standard bowls in bakeries, so bowls were used only for kneading, and all stages of fermentation took place in other containers, into which semi-finished products were transferred manually.

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

As suggested by A.

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

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

After the flour brew was cooled to 30 °C, yeast, the remaining flour, water, and salt were added to it, and the dough was kneaded. It took 15-20 minutes to complete the test.

The fermentation of the dough lasted 3 hours.

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

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

Baking for 2-kilogram rolls was 30%, and for French rolls - 29%.

Wheat bread produced according to A.

Sushkov, it turned out to be of lower quality than bread made using a long-term sponge technology. Sushkov's bread had a lower porosity and a moister crumb, but it stale slower.

“The crumb is moist, viscous and doughy, and therefore it is hard for the stomach” - this is how N. Melnikov characterized the bread produced according to the Sushkov method in 1930.

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

For the preparation of complex bakery products, yeast and unleavened dough is used. There are two ways to prepare yeast dough: unpaired and sourdough. The sponge method is more laborious and is used to prepare products with a large amount of baking (butter, sugar). But before proceeding directly to the description of the methods for preparing yeast dough, it is necessary to note several important nuances that allow you to achieve the best result (Appendix 6).

1. The temperature of the yeast dough during kneading should not exceed 550C, otherwise the yeast will die (if this happens, the dough should be cooled and yeast added to it again).

2. To prepare the dough for 1 kg of flour, from 20 to 50 g of fresh yeast is consumed. The richer the prepared dough (the more oil and sugar it contains), the more yeast should be put into it. Also, the amount of yeast depends on its quality and the temperature conditions under which fermentation takes place (the worse the quality of the yeast and the lower the temperature, the more it should be put).

3. It is better to sift flour before use in order to enrich it with oxygen necessary for better fermentation.

4. When mixing flour with water or milk, it is better to gradually pour the liquid into the flour and stir, and not vice versa, otherwise lumps will turn out in the dough.

5. Sugar, like other products, should be put into the dough strictly according to the norm: if the dough is very sweet, then fermentation slows down, and when baking, the product quickly browns and bakes poorly. With an insufficient amount of sugar, a golden crust almost does not form on the product during baking.

6. Insufficient heat is also bad for the fermentation process.

7. The readiness of baking from yeast dough is determined by the color of the crust, by breaking or piercing with a wooden stick: if the dough does not stick to it, then the product is baked.

The process of preparing yeast dough consists of two stages - kneading and baking. Kneading - the preparation of yeast dough is based on the ability of yeast to ferment flour sugars into alcohol with the formation of carbon dioxide. The dough is not only loosened by carbon dioxide, but also acquires a sour taste as a result of the vital activity of various microorganisms. After kneading, the fermentation process in the dough undergoes complex chemical changes that change the taste of the dough and change its volume. Yeast dough is prepared by non-dough and sourdough methods.

With the bezopare method, water or milk is heated to 26-300C, yeast, salt and sugar are dissolved in the liquid, then eggs are laid and the sifted flour is poured. The prepared dough is kneaded for 5-10 minutes, melted butter is added at the end of kneading. The kneaded dough is covered with gauze and left to ferment in a warm place for 2.5-3.5 hours. During this time, the dough is punched 2-3 times.

With the sourdough method of preparing the dough, the sourdough is first prepared. To do this, water or milk heated to 26-300C (60-70% of the intended liquid) is poured into the dishes, yeast is added, previously diluted in a small amount of water, and part of the flour is poured (35-50%). The dough is stirred until its consistency becomes homogeneous, and then covered with gauze or a towel and put in a warm place for fermentation for 3-3.5 hours. When the dough rises and begins to fall, the remaining water is poured into it (salt and sugar are preliminarily diluted in water or milk) and all other heated products, the remaining flour is gradually poured in and kneaded for 5-10 minutes. Melted butter is added at the end of kneading. The dough is placed in a warm place for fermentation, during which it is punched twice.

Compared to the non-dough method, this method also provides better control of the technological process of dough preparation, makes it possible to choose the optimal modes, produce a wider range of bakery products of higher quality. Two-phase fermentation helps to improve the gluten structure of the dough and makes it possible to obtain bread with a more developed porosity and a maximum content of aromatic and flavoring substances. At the same time, the sponge method requires more operations, more sophisticated equipment, and leads to greater losses of dry matter.

Continuous methods of preparing dough using thick and liquid semi-finished products are also common. At the same time, the fermentation period is reduced as a result of increased mechanical processing of the dough during kneading and the use of various improvers, flavoring substances, as well as the addition of more yeast. Intensive mechanical processing of the dough also contributes to changing the properties of gluten, increasing the effect of enzymes on flour proteins, accelerating colloidal and biochemical processes, and reducing the loss of solids during fermentation. Fermentation of most of the flour in dough creates better conditions for enzymatic and colloidal transformations of starch and proteins, as a result of which the dough quickly acquires the properties necessary for its further processing and obtaining finished products with a good smell and taste.

Temperature has a great influence on colloidal, microbiological and biological changes in semi-finished products, which is determined by the temperature of flour, water, the environment, the degree of mechanical processing of semi-finished products, the size of the fermentation apparatus, etc. Doughs can be thick, liquid and large thick. They are kneaded with 50% flour, total yeast and approximately 60-70% of the water required by the recipe. Flour, water, salt and other necessary components are put in the dough.

The technology of preparing wheat dough on liquid semi-finished products has also become widespread. Liquid sponges are prepared with a moisture content of 65-75% or more. Fermentation of liquid sponges occurs evenly and more intensively. During dough preparation, the need for containers for dough fermentation is eliminated, and the possibility of controlling the technological process is increased. Liquid sponges are prepared with pressed or liquid yeast. Sometimes salt is put into the liquid semi-finished product. In some cases, fermentation of the dough before processing is allowed, in others, the dough after intensive kneading is immediately served for processing or short-term fermentation.

To speed up the production process of bakery products, it is advisable to minimize the stages of fermentation of semi-finished products, which take up to 75% of the total time. Fermentation accelerations reach:

Increasing the temperature of semi-finished products and dough to the optimum value; increasing the dose of yeast;

Yeast activation or selection of more active strains of microorganisms for the preparation of liquid yeast or liquid starter cultures.

Unleavened dough products are known to be more ancient than yeast dough products and widely used. But over time, they were gradually replaced by yeast products, although, unlike yeast, unleavened dough can be prepared very quickly, which is an undoubted advantage. There is an ordinary and rich, differing both in the recipe and in the technology of preparation.

Yeast-free unleavened dough can be conditionally divided into the following types:

Unleavened (butter or lean) dough on fermented milk products with baking powder for making small fried or baked pies with various, often fish or fruit fillings;

Simple unleavened shortbread or crumbly dough with the addition of a sufficiently large amount of muffin, but somewhat less than in the confectionery dough of the same types. Such a dough is prepared both with and without baking powder, or using very small amounts of alcohol baking powder (vodka, cognac, rum, etc.);

A simple puff pastry with less baking than in the same type of confectionery dough and with less layering, also used for making only baked pies.

Unleavened yeast-free dough, regardless of the type of products made from it, their shape, filling and even size, can, like yeast dough, be attributed to a simple dough, which consists of 95-98% flour and water (or milky liquids) . The remaining products (butter, sour cream, eggs, salt, sugar) make up from 2 to 5% of the total mass of the prepared unleavened dough, which makes it possible to maintain the uniformity of its composition. Unleavened (yeast-free) dough, in which flour makes up less than half of all other components (eggs, butter, sugar, various additives) used for its preparation, although they do not fully belong to confectionery, but various options for preparing unleavened shortcrust, puff or crumbly dough allow you to use it as a simple unleavened, and as a rich confectionery dough.

Soda is most often used as a baking powder in various types of yeast-free rich, crumbly or unleavened dough. When adding just soda powder to the dough, it is necessary to strictly adhere to the norms stipulated by the recipe - with an excess of soda, the product will acquire a yellow-greenish color, an unpleasant taste and smell. Therefore, using soda in the dough is better to put less than shift.

Most often, soda slaked with vinegar is used, but when such a mixture is added to the dough, it should be kneaded very quickly. If fermented milk products or sour cream are used for the test, then soda or prepared baking powder is first mixed with them - this will make the dough crumbly. The use of soda and vodka at the same time gives excellent lightness to unleavened dough: soda quenched with vinegar is mixed with fermented milk products, and vodka (a teaspoon or a tablespoon, depending on the amount of dough) is mixed with egg, salt and sugar. To loosen the dough, ammonium carbonate is sometimes used, along with soda, by dissolving it in slightly warm water (four parts of water for one part of ammonium) or milk. Dry ammonium can be used if it is thoroughly pulverized and sieved, otherwise large pores may form in the dough from large ammonium crystals. Fragrant alcoholic drinks (liquor, cognac, rum or others) are used in the dough mainly according to the recipe, since in addition to flavorings, they are also to some extent dough baking powder.

Unleavened dough, for all the seeming simplicity of its preparation, is one of the most complex types of dough. The reason for this is that in the manufacture of products from unleavened dough, much more culinary operations are performed. Cooked unleavened dough, with the exception of some types of shortcrust or crumbly, should be much denser than any other dough, the recipe composition of which includes similar components. Therefore, it is kneaded steeper than yeast, so that the shells for pies from this dough hold the filling well. The prepared unleavened dough, like yeast dough, must be allowed to stand, ripen from 10-15 minutes to half an hour, wrapping it in a damp cloth or covering it with a bowl of a suitable size, or placing it in the refrigerator. This is done in order to increase its elasticity and softness, necessary for cutting the dough. To improve the airiness of unleavened dough, you can add to it (in the egg mixture) 1-2 tbsp. spoons of hard liquor.

Just like yeast, any unleavened dough must be prepared from the main operation - preparing the liquid dough base. It consists of a mixture of liquid components selected according to the recipe, including fermented milk products, melted fats and eggs, added alone or mixed with sugar, and all additional components provided for by the recipe, including salt, spices, baking powder and alcohols (vodka, rum, cognac, etc.). After adding the baking powder to this mixture, it must be thoroughly mixed to form a foamy mass, and then very quickly mixed with the rest of the liquid components of the dough. The prepared liquid base of unleavened dough must be mixed well and lightly beaten with a whisk so that the introduced dry ingredients are evenly distributed in its mass.

To knead unleavened dough, the prepared liquid base is poured into a deep funnel prepared in freshly sifted flour (in a wide bowl or on a cutting board). This operation requires a certain skill and experience, therefore, it is necessary to take a little more flour for making dough, even if the recipe provides for the exact rate of bookmarking. So that the liquid base of the dough does not destroy the walls of the funnel during kneading and does not leak out, it is necessary to knead the dough quite carefully.

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