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

For the preparation of complex bakery products, yeast and unleavened dough is used. There are two ways to prepare yeast dough: unpaired and sponge. 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 of making yeast dough, it is necessary to note several important nuances that allow you to achieve best result(Appendix 6).

1. The temperature of the yeast dough during kneading should not exceed 550C, otherwise the yeast will die (if this happened, 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 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. Before use, it is better to sift flour 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 in the dough strictly according to the norm: if the dough is very sweet, then fermentation slows down, and when baked, the product quickly browns and does not bake well. With an insufficient amount of sugar on the product during baking, a golden crust is almost not formed.

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

7. The readiness of yeast dough baked goods is determined by the color of the crust, whether it is broken or pierced with a wooden stick: if the dough does not stick to it, then the product is baked.

The yeast dough preparation process 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 to form carbon dioxide. The dough is not only loosened with carbon dioxide, but also, as a result of the vital activity of various microorganisms, acquires a sour taste. After kneading during fermentation, complex chemical changes occur in the dough that change the taste of the dough and change its volume. Yeast dough is prepared using non-steam and sponge methods.

In a safe method, water or milk is heated to 26-300C, yeast, salt and sugar are dissolved in liquid, then eggs are laid and 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 kneaded 2-3 times.

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

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

Continuous methods of dough preparation using thick and liquid semi-finished products are also widespread. 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 agents, as well as the addition of more yeast. Intensive mechanical processing of the dough also contributes to a change in the properties of gluten, an increase in the effect of enzymes on flour proteins, an acceleration of colloidal and biochemical processes, and a reduction in the loss of dry matter during fermentation. Fermentation of most of the flour in a 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 production finished products with a good smell and taste.

A great influence on colloidal, microbiological and biological changes in semi-finished products has a temperature, which is determined by the temperature of flour, water, 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, the total amount of yeast and about 60-70% of the water required for the recipe. Flour, water, salt and other necessary components are put into the dough.

The technology of making wheat dough based on liquid semi-finished products has also become widespread. Liquid doughs are prepared with a moisture content of 65-75% and above. Fermentation of liquid dough occurs evenly and more intensively. During the preparation of the dough, the need for containers for dough fermentation is eliminated, and the ability to control the technological process increases. Liquid doughs are prepared with pressed or liquid yeast. Sometimes salt is added to 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 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 acceleration is achieved:

Raising 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.

Products from unleavened dough are known to be older than yeast dough products and widespread. 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 are ordinary and butter, differing both in the recipe and in the technology of preparation.

Unleavened unleavened dough can be conditionally subdivided into the following types:

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

Simple unleavened shortbread or crumbly dough with the addition of a fairly large amount of baking, but somewhat less than in the pastry dough of the same types. Such a dough is prepared with or without leavening agents, or using very small amounts of alcoholic leavening agents (vodka, cognac, rum, etc.);

Simple flaky unleavened dough with less baking content than in the same type of pastry dough and with less layering, also used for making only baked pies.

Unleavened yeast dough, regardless of the type of products made from it, their shape, filling and even size, just like yeast dough, it can be attributed to a simple dough, which consists of 95-98% flour and water (or milk liquids). The rest of the products (butter, sour cream, eggs, salt, sugar) make up from 2 to 5% of the total mass of the prepared unleavened dough, which allows maintaining 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 belong entirely to confectionery, there are various options for preparing unleavened shortbread, puff or crumbly dough allow you to use it as a simple unleavened, and as a sweet pastry dough.

Soda is most often used as a baking powder in various types of yeast-free rich, crumbly or unleavened dough. Adding just soda powder to the dough, it is necessary to strictly adhere to the norms provided for 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, it is better to put less than to shift.

Most often, soda slaked with vinegar is used, but when such a mixture is added to the dough, it must be kneaded very quickly. If fermented milk products or sour cream are used for the dough, then soda or prepared baking powder is first mixed with them - this will give the dough friability. An excellent airiness to fresh dough is provided by the use of soda and vodka at the same time: soda quenched with vinegar is mixed with fermented milk products, and vodka (a teaspoon or tablespoon, depending on the amount of dough) is mixed with egg, salt and sugar. To loosen the dough, along with soda, ammonium carbonate is sometimes used, dissolving it in slightly warm water (one part of ammonium - four parts of water) or milk. Dry ammonium can be used if it is thoroughly powdered and sieved, otherwise large pores can form from the large ammonium crystals in the dough. Aromatic alcoholic beverages (liqueur, 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 leavening agents.

Unleavened dough, with all the seeming simplicity of its preparation, belongs to the most difficult type of dough. The reason for this is that much more culinary operations are done in the manufacture of products from unleavened dough. Cooked unleavened dough, with the exception of some types of short or crumbly dough, should be much denser than any other dough, the recipe of which includes similar components. Therefore, it is kneaded more steep than yeast, so that the casings for pies from this dough hold the filling well. Cooked 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 with a bowl of a suitable size, or placing it in the refrigerator. This is done in order to increase its elasticity and softness, which are necessary for cutting the dough. To improve the airiness of the unleavened dough, you can add to it (in the egg mixture) 1-2 tbsp. spoons of spirits.

Just like yeast dough, any unleavened dough must be prepared with the main operation - preparation of the liquid base of the dough. It consists of a mixture of liquid components selected according to the recipe, including fermented milk products, melted fats and eggs, made alone or mixed with sugar, and all the 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 mix it with the rest of the liquid components of the dough. The prepared liquid base of unleavened dough must be mixed well and whipped slightly with a whisk so that the introduced dry components are evenly distributed in its mass.

To knead unleavened dough, pour the prepared liquid base 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, the flour for making the dough, even if the recipe provides for the exact rate of laying, you need to take a little more. To prevent the liquid base of the dough from destroying the walls of the funnel during kneading and not flowing out, the dough must be kneaded carefully enough.

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

GRADUATE QUALIFICATION WORK
on the topic:
"Organization of the cooking process and
preparation of complex bakery and flour
confectionery in the confectionery shop "
AUTHOR: KUPTSOVA DIANA

The relevance of research

THE RELEVANCE OF RESEARCH
On the
flour
products
observed
constant demand at any time, regardless
from
seasonal
broad
factors
layers
she
consumed
population,
is an
a great addition to tea and a source of
valuable nutrients necessary for
human body

Purpose of work: studying the process of preparing complex bakery and flour confectionery products in the confectionery shop

PURPOSE OF THE WORK: STUDY OF THE COOKING PROCESS
COMPLEX BAKERY AND FLOUR PASTRY
PRODUCTS IN THE PASTRY SHOP
Tasks of the final qualifying work:
collection, analysis, generalization and systematization
information on the production of bakery and
flour confectionery
analysis of the production of dough products in
confectionery shop
improvement of production technology
complex bakery and flour confectionery
products and expanding the range of products

Object of study:
confectionery
shop
Consumer
society
"Public catering"
Bakalinsky
RaIPO
Research subject: cooking
complex
bakery
and
flour
confectionery.

Raw materials for confectionery production

RAW MATERIALS OF CONFECTIONERY PRODUCTION

Characteristics of the confectionery shop of PA "OBSCHEPIT"

CHARACTERISTICS OF THE PASTRY SHOP
ON "CATERING"
The enterprise is located at: with. Bakaly, st. Lenin, 121. Except
of the confectionery shop, the consumer society includes: a cafe
"Bistro", "Yashlek", "Xun", "Akkosh" diner, roadside
cafe "Guzel" and buffets at the Central Regional Hospital, the bus station and BSOSh №1.
Basic
view
activities
enterprises
production
bakery and flour confectionery products. Serviced
contingent
enterprises
employees,
workers
offices,
institutions, as well as residents of the area.
The confectionery shop carries out the following activities:
production, processing and sale of food products;
retail;
provision of services to the population;
The workshop works daily in two shifts:
First shift from 4: 00-12: 00
Second shift from 12: 00-20: 00

Assortment of the confectionery shop

ASSORTMENT OF PASTRY SHOP
Schisandra
Makovnik
Bun "flower"
Vak belyash

Making an apple puff pie
Mesu dough for various pies
I send buns to the oven

I make profiteroles
Cupcakes are ready to bake!
Cooking chak-chak

Equipment for the confectionery shop

PASTRY SHOP EQUIPMENT

Pastry shop plan

PASTRY PLAN
1-shelf; 2-wardrobes; 3-changing room; 4 production table; 5-baking racks; 6 packing machine; 7-shelves for baking; 8 baking oven; 9-fryer; 10 washbasin; 11-kneading machine; 12 dough sheeter; 13-washing bath; 14fridge cabinet; 15-four-burner gas
stove; 16-toilet; 17-window; 18-door; 19-electrical panel; 20 flour sifting machine.

The composition of the workers of the confectionery department

COMPOSITION OF PASTRY WORKERS
Position
Number of employees
Master pastry chef
1
Confectioner-decorator
2
Confectioner of the 4th category
2
Confectioner of the 3rd category
5
Cleaning woman
1
Packer
1
Total:
12

Personnel management scheme

PERSONNEL MANAGEMENT SCHEME

structure of products produced by employees of the confectionery department

STRUCTURE OF PRODUCTS PRODUCED BY EMPLOYEES
CONFECTIONERY SHOP
Cotton products
Pies
Cakes and pastries
Cookies and other products
13,7%
30,1%
35,7%
20.5% FOR EXPANSION OF THE RANGE
RECOMMEND
bun
"Useful"
bun "Curd"
capital cupcake with pumpkin
powder;
biscuit with bird cherry flour;
CAN

Stolichny cupcake with pumpkin powder

CAPITAL CAPE WITH PUMPKIN POWDER
Recipe
Wheat flour 26.5 g, powder
pumpkin 2.3 g, granulated sugar 21.6 g, oil
butter 21.6 g, melange 17.3 g, raisins
21.6 g, baking powder 0.04 g
Yield: 100 g

Sponge cake with bird cherry flour

BISCUIT WITH BLUE FLOUR
Recipe
Wheat flour 304 kg, bird cherry
flour 0.4 kg, melange 5.4 kg, granulated sugar
2.7 kg, mayonnaise 1.8 kg, baking powder 0.1
Kg
Output: 10 kg

Bun "Useful"

BUN "USEFUL"
Recipe
Wheat flour 327 g, granulated sugar 84.7
g, pumpkin drink 143.0 g, cottage cheese
84.7 g, yeast 16.5 g, vanillin 0.2 g,
margarine 30.0 g, apple puree 8.3 g,
water 60.0 g
Yield: 640 g - 10 pcs.

Conclusion

CONCLUSION
Development and implementation the latest technologies flour
confectionery and bakery products using
unconventional raw materials are relevant at present
time, improves nutritional value,
organoleptic properties, reduced calorie content.
In this regard, it is possible to propose to include in the assortment
the following bakery and flour confectionery products:
- "Useful" bun
- bun "Curd"
- capital cupcake with pumpkin powder;
- biscuit with bird cherry flour;
With the aim of improving technology and expanding
assortment of flour confectionery and bakery
products, recipes and technologies were proposed
preparation of these products.

The confectionery shop for baking bakery and flour confectionery products, cakes and pastries is organized at medium and small enterprises, which supply their products to a wide network of small enterprises. For the normal conduct of the technological process in the confectionery shop there should be the following departments: kneading dough, dough-cutting, baking, finishing products, preparation of cream, pantry for a daily supply of products, containers, washing (for eggs, dishes, containers), expedition.

Confectioners' workplaces are organized in accordance with the technological process of preparing flour confectionery products. The technological process usually consists of the following stages: storage and preparation of raw materials, preparation and kneading of dough, molding of products, preparation of finishing semi-finished products, fillings, baking, finishing and short-term storage of finished products.

Correct arrangement of equipment, preparation of workplaces, equipping them with the necessary tools, utensils and vehicles, uninterrupted supply of raw materials, fuel, electricity during the shift are important factors in the economic use of working time, ensuring the rational organization of labor and mechanization of labor-intensive processes. In the pantry of the daily supply of products, chests, racks, podkazovye are installed, and a refrigerator is equipped. For weighing products, use scales with a range of mass measurement from 2 to 150 kg. and volumetric dishes. It also prepares raw materials for production (dissolving and dosing salt, sugar, breeding yeast, stripping oil, removing packaging, etc.). These operations require the staffing of workplaces with small-scale mechanization, inventory, tools and transport devices.

The egg is processed in a special washing room, where an ovoscope and baths with four compartments are installed for their sanitization. The eggs passed through the ovoscope in sieves are kept in the first compartment of the bath in warm water for 10 minutes. if necessary, they are washed here with hair brushes.

In the second compartment, the eggs are kept for 5 minutes in a 2% solution of bleach. In the third compartment, the eggs are kept in a 2% baking soda solution and in the fourth they are washed with warm running water for 5 minutes. washed and dry eggs are separated from the shell, if necessary, the white and yolk are separated on a special device.

Melange in jars is washed and thawed in the same baths for 2-3 hours at a temperature of 45 C.

Before kneading the dough, the flour is sieved in a separate room or directly in the dough-mixing department, as far as possible from other workplaces. For sifting flour, sifters of the type PV-250, L4-KhPM, P2-P are used, depending on the productivity. The flour is stored on wooden racks in bags and, as required, is poured into a sifter bunker, while impurities are removed and the flour is enriched with air oxygen.

You can sift flour directly into a mobile bowl or plastic measuring containers with a lid.

The dough kneading room is equipped with dough mixers of the MTM-60, L4-KhTV, A2-KhTYu, TMM-1M brands and cream beating machines: ShVM-20, MV-35, MV-60, TsG-103. Also, creamers are used to prepare creams, egg and sugar mixtures. Kneaders are used for kneading yeast dough. The dough is kneaded sequentially from the beginning with the shortest cycle - butter. Shortbread, flaky, and then yeast.

The inventory of the workshop is varied, since during molding and finishing it is required to ensure not only a beautiful appearance, but also an accurate mass of products. For the decoration of confectionery, plastic or tin tubes are used, which are placed in bags of dense fabric, special syringes, combs made of aluminum or tin, and a number of other devices.

The place for portioning the dough is equipped as follows: a table, a dividing and rounding machine of the Fortuna type or a dough divider of the P3-HDP type, a chest for flour (under the table), a box for knives (in the table), dial scales are installed.

There is also a place for moving the dough bowl. The dividing and rounding machine divides the dough into pieces of a certain mass and rolls them into balls, which facilitates the very time-consuming operation of weighing and rolling up each portion of the dough.

To roll out the dough, use tables with tool cabinets and pull-out chests, a dough sheeter such as MRT-60M, MHRT -130 / 600, RM-500, a refrigerator (where butter and dough are cooled when making puff products). Currently, a machine is used that not only rolls out the dough of the required thickness into two belts, but also doses the filling between them and forms the products.

The workplace for molding products is equipped with tables (with pull-out chests for flour, tool boxes), wall shelves.

For cooking biscuit dough equip a separate workplace near the cream beaters. In addition, you need a separate table (or tables) for preparing eggs, pouring dough into sheets or molds. A special machine cuts the biscuit semi-finished product into layers.

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 cooked in special overturning boilers with a steam jacket or in boilers. A special table with drawers for storing the tool is also needed, powder is sifted on it and other operations are performed.

Powdered sugar is prepared on micromills such as PM-3, PM-5, MM-10. For the manufacture of lipstick, a production line is organized, consisting of an electric stove, a boiler of the KPE-60 type, KPESM-60, a special table and a beating machine. The table top is made of metal with sides and two pipes with cold and hot water are placed under it. One of the side boards, bordering on the overhead tray, is removable.

The baking department is equipped with pastry cabinets and ovens with electric, gas and, less often, fire heating.

Pastries and cakes are finished in special rooms or, in extreme cases, on separate production tables, isolated from other workplaces. Tables are equipped with drawers for tools, a rack for strengthening pastry bags, a special container for syrup (for impregnating a biscuit). The work of the pastry chef is facilitated by the stands installed on the tables, rotating on the axis, on which the cakes are placed during finishing.

The most rational way to organize the work of a pastry chef is in large shops that produce confectionery semi-finished products in full assortment and in large quantities: various types of dough, all kinds of fillings and such enterprises have ample opportunities for the mechanization of all labor-intensive work, and, consequently, for a sharp increase in production labor; machines and mechanisms are used at full capacity, product quality control is simplified, and work culture is enhanced.

In large workshops, production lines for the production of each type of semi-finished product are formed, small-scale mechanization means and various devices are used in different areas.

The finished confectionery is stored on the expedition, which is equipped with a refrigerating chamber, racks, scales and production tables.

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

They transport finished products in containers by special transport. Each tray must have a label indicating the name and quantity of the confectionery. It is imperative to indicate the time of production and the name of the stacker.

The production plan determines the quantity and range of confectionery products. It is compiled taking into account the need for confectionery products, the qualifications of workers and the equipment of the workshop.

When working on the kneading machine, the safety guard must be lowered. Do not load food into the tank of the kneading and whipping machine while the lever is operating; Before turning on the kneading machine, check that the exchangeable bowl is correctly attached to the platform. When removing confectionery products from the oven, the confectioner must wear special gloves. Extraction devices must be installed above the stoves and pans for frying pies.

Sources of supply for public catering enterprises. Catering enterprises use as raw materials both agricultural products (potatoes, vegetables, meat, milk, eggs and others) and food products (flour, sugar, cereals, pasta, fats and others).

The provision of enterprises with raw materials and goods is carried out mainly at the expense of state resources used for public catering, is 95% and only about 5% falls on the share of local resources.

Using local sources, public catering enterprises can buy products from subsidiary and pig-feeding farms, purchase and procure surplus non-grain agricultural products from collective and state farms; the enterprise has the right to spend up to 15% of daily proceeds on the purchase of greenery.

Despite the fact that the share of raw materials and goods supplied to public catering enterprises from local resources is insignificant, they still play a significant role in fulfilling the turnover plan and allow diversifying the range of products, especially during early spring.

The suppliers of raw materials and goods are food industry enterprises, bases, refrigerators of wholesale organizations, collective and state farms. The suppliers can be catering enterprises that manufacture semi-finished products, confectionery and others for other enterprises.

The largest share of deliveries - on average 60% - falls on the food industry, about 35% - on the share of wholesale depots, and only about 5% of deliveries - on the share of collective farms, state farms and city fruit and vegetable trade.

Ensuring an uninterrupted and rhythmic supply of public catering enterprises with raw materials and goods depends on the established economic relations of enterprises and organizations with suppliers. Their economic relationships are built on the basis of contracts and orders.

In public catering, as a rule, it is not the enterprises themselves that enter into contractual relations with suppliers, but higher organizations (trusts of canteens and restaurants) or sectoral food supply bases.

A business contract is a document that defines the terms of sale, volume, assortment, quality of goods, delivery time, minimum delivery rates, terms and procedure for payment, forms and amount of liability for violations of the terms of the contract and others.

The main terms of the contract must be communicated to catering enterprises so that they can impose the necessary sanctions on suppliers in case of violation of the terms of the contract and, in turn, do not violate them themselves.

Acceptance of goods in a catering enterprise is an important part of the technological process. Acceptance is carried out in two stages.

Products are obtained in terms of quantity and quality. The first stage is preliminary. Acceptance of products by quantity is carried out according to consignment notes, invoices, by recalculating containers, weighing. If the goods arrived in a non-defective container, except for checking the net weight. The second stage is final acceptance. Net weight and number of trade items check the stage - final acceptance. The net weight and the number of trade items are checked simultaneously with the opening of the container. The tare weight is checked simultaneously with the acceptance of the goods. If a shortage is detected, a unilateral act on the identified shortage is drawn up, this product is stored separately, its safety is ensured and the supplier is called. After the final acceptance, he draws up an act in 3 copies. Simultaneously with the acceptance of goods in terms of quantity, goods are also accepted in terms of quality. Acceptance of goods in terms of quality is made organoleptic (in appearance, color, smell, taste). At the same time, they check compliance with standards, TU. Certificates or certificates of quality are attached to the transport documents. To ensure the uninterrupted operation of the production facilities for the sale of products in the residual assortment, taking into account the demand of consumers, commodity stocks are necessary. For the storage of perishable products, enterprises are equipped with refrigerated chambers. The number of storage facilities depends on the capacity of the enterprise. In small catering establishments, at least two chambers are planned: one is a common refrigerated chamber for short-term storage; the other is an uncooled chamber (pantry) for non-perishable food. Medium-sized enterprises should have at least four chambers: two refrigerated chambers for dry products and a vegetable chamber. Large enterprises with 150 places or more provide for separate storage of meat, fish, dairy and gastronomic products. If the company has a license to sell wine and vodka products, they must be stored in a separate chamber. The enterprises provide premises for storing linen, inventory, containers. To ensure normal working conditions when accepting goods, drawing up transport and accompanying documents, a special room for receiving raw materials and products (loading) is equipped in the group of warehouse facilities. The equipment of warehouse facilities depends on the type and capacity of the enterprise, standards of commodity stocks. Warehouse equipment includes racks and podtovoy for placement and storage of products, in meat chambers - hanging hooks, weighing, lifting and transporting and refrigeration equipment. Warehouses should be equipped with the necessary inventory, tools for accepting raw materials and opening containers, storing and dispensing them, vehicles for storage facilities.

A wide variety of equipment is used in the confectionery shop:

Kneading machines

It consists of a plate, a body, a drive installed in the body of the machine, a bowl on a three-wheeled cart and a kneading arm with a paddle. A vertical body with a drive is assembled on a cast-iron foundation plate, as well as a 140-liter bowl, mounted on a three-wheeled cart. Inside the body there is a gearbox, an electric motor, a chain drive and a crank connected to the kneading lever. The machine control buttons are located on the side wall of the case. Rotation from an electric motor through two gearboxes and a chain transmission is simultaneously received by the kneading arm and the bowl. Due to the simultaneous rotation of the bowl and the kneading arm in opposite directions, the loaded products are intensively mixed and form a homogeneous mass saturated with air.At the workplace for kneading dough, different types of dough kneading machines are installed: TMM-100M (bowl capacity 100 dm3), MT-40 (removable bowl 40 l.), MTM-20P (removable bowl 20 l.), MTU-50. In the dough-mixing department, a workplace is also organized for performing auxiliary operations: processing and washing raisins, preparing and filtering sugar syrup and salt solution. At this workplace, a production pole is installed with a built-in bathtub, a flexible hose for filling the bowl with water. The norm of the table length for one workplace is not less than 1.25 m.

Commercial scales are used for weighing products.

After kneading, the bowl with yeast dough is rolled back to a warm place, closer to the ovens.

Whipping machines

This machine consists of a body, a tank lifting mechanism and a drive mechanism. A removable tank is mounted on a movable bracket, which can be moved in the vertical direction using the handle of the lifting mechanism. The machine drive is mounted inside the housing, which consists of an engine, a V-belt speed variator, gear drives and a planetary gearbox. Replaceable beater mechanisms are attached to the working shaft using a pin and a shaped cutout. A circuit breaker is installed on the side wall of the machine for starting and stopping the engine.

At the workplace for the preparation of biscuit dough, a beating machine is installed. Beating machines are used of different types, for example, MV-6M, MV-35M (mixing-beater). Beat sugar with egg mass or melange in a machine and combine with flour; a production table is installed next to the machine. The prepared mass is poured into a baking sheet lined with parchment, or forms that are sent for baking.

For the preparation of puff pastry, a production line is organized, which includes a kneading machine, a dough sheeter MRT-60M, a production table, a refrigerated cabinet or a table with a refrigerated cabinet, since it must be cooled during the manufacture of puff pastry.

For the preparation of choux pastry, a separate area is allocated where an electric stove and production tables are installed. For brewing the dough, boilers and equipment (veil, corollas) are used. For jigging choux pastry blanks onto confectionery sheets in large workshops, an MTO machine is used. The design of the machine provides for easy readjustment and weight adjustment up to 100g. For the preparation of choux pastry, fondant, a universal confectionery machine MKU-40 is intended, where an electric boiler is combined with a mixer.

Screeners;

Dough sheeters;

Universal drive with a set of interchangeable mechanisms (meat grinder, sifter, wiping, whipping);

Cooking kettles;

Electric stoves;

Electric baking cabinets;

Refrigeration equipment.

Machines and equipment are made of metallic and non-metallic materials that must meet sanitary requirements. All materials must be strong and tough, neutral to products and detergents, not corroded, have no harmful effect on products and be well cleaned of them.

All equipment must be compact, noiseless, electrical and fire safe.

In the production of confectionery, a wide variety of finishing semi-finished products are used: syrups, jellies, lipsticks, dyes, mastics, glazes, creams. The syrup is used to flavor and impregnate biscuits. Jelly is one of the widespread semi-finished finishing products. It hardens into a shiny mass and is easily cut into pieces. Lipstick is used to decorate pastries and cakes, due to which the products have an attractive appearance and remain for a longer time. Various decorations for cakes are made from mastic. The glaze is used to decorate cakes and pastries, giving them an elegant look. Glaze is poured over gingerbread and gingerbread.

Sugar is a white crystalline powder produced from sugar cane and sugar beet. Powdered sugar used in the manufacture of creams. At catering establishments they use refined powder made from refined sugar.

Agar is a plant glue made from some types of seaweed.

Gelatin is a food glue of animal origin.

The gelling properties of agar are 5-8 times stronger than gelatin.

Vanillin is a white crystalline powder obtained by an artificial synthetic method, it has a very strong aroma and a bitter pungent aftertaste. Introduced into chilled cream, syrup, etc.

In the confectionery industry, food acids for imparting a sour taste to fruit and berry jelly, which is used for finishing cakes and pastries, to obtain a stable foam - whipped protein mass for protein cream; for inverting sucrose during the preparation of invert syrup and lipstick.

The most commonly used are citric, tartaric, lactic and acetic acids.

Pour sugar into a saucepan, cover with hot water and stir until completely dissolved. Wash off sugar adhered to the inner edge of the pan with a wet brush, put on high heat and cook without stirring. As soon as the syrup begins to boil, remove the foam with a spoon, rinse the syrup splashes from the edges of the pan again, cover it tightly with a lid and cook until sampled on a soft ball (scoop boiling syrup with a teaspoon from the pan and dip it into cold water; when the syrup has cooled, you can roll a soft ball out of it with your fingers). Before the end of cooking, add the solution to the syrup citric acid, 5 drops per 100 g of sugar. After boiling, sprinkle the surface of the syrup with water and cool quickly. Whisk the cooled syrup until it turns white and curdles into a white, fine-crystalline mass, which is called lipstick. Knead the lipstick, heat to 45-55 degrees, stirring all the time, and add aromatic substances. Cut the chocolate into cubes and add to the fondant as it warms up. Touch up with red paint and chocolate brown.

Sour cream chocolate cakes, Date and chocolate cakes, Coconut cakes, Lemon puff pastry cakes.

Custard cake

Pour water into a cauldron, add salt and margarine, cut into pieces. Bring to a boil over high heat. As the mixture boils, reduce the heat to a minimum and add flour. Brew with continuous stirring for about two minutes. Remove the cauldron from heat and grind the mass until it becomes elastic. Cover and let the dough cool slightly (ten to twelve minutes) to prevent the eggs from curdling.

Into the still warm dough, add all the eggs one by one, carefully rubbing the mass. Put the products on a baking sheet, grease it with oil, and bake for 15-20 minutes at 220C, until they rise, then lower the temperature to 180C and bake for another ten minutes. Allow to cool and cut into top to fill with filling.

Cake - honey, cake - biscuit, cake - honeymoon, cake - a bunch

Prepare the dough. Mix all ingredients thoroughly until smooth. Put a third of this mass in a mold and bake a white cake. Pour a tablespoon of cocoa into the remaining dough and bake a second crust, dark, larger. Prepare the cream. Mix sour cream and sugar, but do not beat. Prepare the icing. Mix all the ingredients, put on fire, without boiling, add 100 g of oil. After pouring the icing on the cake, let it cool and refrigerate, preferably overnight. Soak the white crust with cognac or vodka syrup - a quarter of a glass of this or that drink and a tablespoon of sugar. Then put sour cream cream on the cake. Cool the dark cake and cut into small squares, dip the squares one by one into sour cream and spread in the wrong pile on a white cake. And then pour the pre-prepared glaze on top.

When storing confectionery, the values ​​of organoleptic, physicochemical, microbiological indicators change.

Of course, the main criterion for assessing the quality of confectionery products is organoleptic indicators, the change in which is due to complex physical, chemical, biochemical, microbiological processes occurring during storage. However, out of the many processes occurring during storage, you need to choose one main, dominant one, which will determine the guaranteed shelf life. Consider further the conditions and storage periods for individual groups of confectionery products.

Chocolate should be stored in clean, well-ventilated warehouses, not infested with barn pests, at a temperature not exceeding 18 ° C and a relative humidity of not more than 75%.

During storage, chocolate does not dry out, since it contains little moisture, it is non-hygroscopic, since it does not contain reducing sugars. Temperature fluctuations can cause sweating of the chocolate surface and, as a result, the appearance of a gray color ("sugar bloom"). Chocolate should not be exposed to direct sunlight. At temperatures above 25 ° C, cocoa butter partially melts, and then, slowly cooling, covers the chocolate with whitish crystals ("fat bloom").

Guaranteed shelf life of chocolate (in months): piece without additives - up to 6; with additions and with filling - up to 3; weight - 2-4.

Marmalade, marshmallow. The marmalade and pastille are stored at a temperature not exceeding 18 ° C, without sudden fluctuations and a relative humidity of no more than 75-80%, in clean and ventilated rooms, without access to direct sunlight and not infected with pests. Storage near damp walls and heating devices, as well as together with sharp-smelling goods is not allowed.

When stored in conditions of high humidity, marmalade and pastilles become wet, sticky, lose marketable condition... At elevated temperatures, the layer box fruit jelly loses its mass as a result of syrup flowing out.

Such marmalade is urgently sold or sent for processing.

Humidification occurs in products packaged in plastic bags, since the moisture released from them condenses on the surface of the bag and products and dissolves the dusting. Therefore, marmalade and marshmallow are not packaged in an airtight container. Incomplete sealing, i.e. lining the bottom, sides and top of the boxes with a plastic film, slows down the exchange with the environment and preserves the quality of the products. In very dry rooms, the marmalade becomes sugared and loses its shine. Pastilles dry out, stale and after a month of storage they become completely dry and hard.

Reducing agents also play an essential role during storage. An increase in their content above the permissible standards can cause moisturizing of products due to their high hygroscopicity, and, conversely, a decrease leads to sugaring.

Fruit jelly and pastilles under negative temperatures (-18 ° C) in a container lined with plastic wrap are stored without noticeable quality changes much longer than the current warranty period, with slow thawing they restore their properties.

Shelf life (in months): plastic marmalade, jelly on agar and pectin - 3; jelly on agaroid and furcellaran - 1.5; other types - 2; custard candy and chocolate - 3; glue marshmallow and marshmallow - 1.

Jams, jams, jam should be stored in clean, dry, well-ventilated rooms with a relative humidity of no more than 75%, a temperature of 10 - 20 ° C for unsterilized.

Shelf life of jam, jam from the date of production: 24 months - for sterilized, 12 months - for unsterilized, 6 months - for unsterilized, packed in thermoplastic polymer containers or aluminum cans.

Cookies, gingerbread cookies, waffles should be stored at a temperature not exceeding 18C and a relative humidity of not more than 75%.

The guaranteed shelf life, depending on the type of product and packaging, varies: for cookies - from 15 days (contains more than 20% fat) to 3 months - prolonged; for gingerbread - from 10 (raw, mint), up to 45 days - custard. For biscuits - from 21 days (dietary, with a high fat content, by weight), up to 6 months - simple, by weight; for crackers - from 1 (in vegetable oil), up to 6 months - with fillers; for waffles from 15 days (with fat filling, up to 3 months (without filling).

From the products provided for in the recipe for making the dough, 50% of the flour and 80% of the liquid are taken. Milk is heated a little (35 °) and yeast is diluted in it. Flour is poured and dough is prepared, the consistency of which resembles cream. Sprinkle a little flour on the surface of the mass and cover. Place the container with the dough in a warm place for several hours. Usually the time span is 3-4 hours. The mass will begin to increase significantly in volume. After this process stops and it begins to decrease, the dough can be considered ready for further procedures. A large number of small bubbles also indicates the ripeness of the dough.

After that, mix the remaining liquid with the rest of the ingredients provided for the procedure: eggs, sugar, salt. The solution is filtered and combined with the finished dough. Add the other half of the flour and knead the dough. When the mass is thoroughly mixed, add flavors, flavorings and vegetable oil (refined) or melted fat. Leave the container for 3-4 hours at a temperature of 30 °. You can sprinkle flour on the prepared dough and cover.

In order for baking from sponge yeast dough to turn out tasty and baked well, you need to heat the components for cooking to 33-35 degrees. During the kneading process, you need to carefully monitor that the dough is thoroughly mixed, does not contain any lumps.

The fermentation process, which will begin to take place in the dough mass, leads to a significant increase in volume.

This is due to intense gassing. The large amount of carbon dioxide generated during this process not only increases the volume, but also suppresses the activity of the yeast fungi. Therefore, knead the dough a couple of times. Approximately 1 and 2 hours after the start of the fermentation process. This will remove excess carbon dioxide.

yeast protein cream cake

Conclusion

It has long been considered the most honorable occupation to teach, heal and feed. In France in the last century, an artisan could not become a nobleman, but an exception was made for cooks, since his work was equated with art. The work of a talented cook is close to the work of a painter and sculptor, it requires artistic taste, especially a sense of light and form. We must kindly remember the Russian chefs working in the semi-dark cellars of taverns and restaurants of unknown workers who have created the culinary art as a legacy to us. Without them, without culinary, there would be no our modern culinary, there would be no dishes that are still the PRIDE of RUSSIAN CUISINE.

Literature

1. N.G. Buteykis, A.A. Zhukov "Technology for the preparation of flour and confectionery products." Moscow. Publishing house "ProfObrIzdat" 2001.

2. V.P. Zolin "Technology of equipment for public catering establishments". Moscow. Publishing Center "Academy" 2007.

3. A.V. Sklyarov, D.M. Prudnikov "Economics and Enterprise Development". Moscow. Publishing house "Infra-M". 2002 year.

4. V.M. Kalina "Labor protection in public catering". Moscow. Publishing house "Masterenok". year 2001.

The correct preparation of bread is a complex technological process. Dough is a capricious and unpredictable material. It can behave differently with each bake. Therefore, the process of baking bread must be controlled at every stage, even if you have the most modern equipment.

It is difficult to make perfect bread the first time, even if the recipe is followed strictly. In baking, it is important to have the experience and skills to determine whether the dough is in the correct condition at any stage of the bread-making process and, if necessary, make decisions on making adjustments to the process to obtain the correct baked goods.

There are 9 stages in the technological process of making bread:

1. Leaven;
2. Kneading;
3. Rest;
4. Preliminary proofing;
5. Wrinkle;
6. Forming and cutting;
7. Final proofing;
8. Notch;
9. Baking.

Now let's take a closer look at each stage in the technological scheme for making bread.

Leaven

Sourdough is the first step in making the dough. Making bread sourdough begins by mixing water with flour, which starts the fermentation process, which forms bacteria that feed on the natural sugars in the flour and release carbon dioxide and lactic acid.

To properly prepare bread sourdough throughout the entire fermentation process, you need to maintain room temperature and regularly feed the bacteria by adding flour and water to the sourdough.

Feeding of bacteria continues throughout the whole process of making bread sourdough, for 3 weeks. Every day, water and flour are added to the starter in the right proportions. The readiness of the sourdough is determined by external signs: it foams, rises, bubbles. Using such a leaven for kneading the dough will make the bread fluffy and tasty.

At this stage of the bread making process, the dough is kneaded: flour is mixed with sourdough, yeast and other ingredients, depending on the bread recipe. When kneading in flour, gluten threads are formed, due to which the dough becomes stretching.

To make the dough right, knead it calmly. If the dough is kneaded by hand, then you can make 3 passes with 5 minute breaks. Use a brush to press on the dough to form air pockets, and stretch the dough with the other hand. By hand kneading, the dough is difficult to knead, unlike automatic mixing, while manual kneading gives a better dough structure.

When mixing the dough with a mixer, it should be done as naturally as possible, as with manual kneading with interruptions, periodically scraping it off the walls of the dishes. The readiness of the dough can be checked by rolling a small ball out of it and stretching it with your fingers to make a flat sheet, if it is transparent and does not break, then the dough is kneaded well. If the dough breaks, then you need to knead more.

At this point in the baking process, the dough is left alone so that the gluten fibers return to their original position and the structure of the dough becomes natural. During rest, the dough continues to acquire the necessary qualities, even though no action is taken on it.

If the dough is not allowed to rest when making bread, it will take its natural shape after molding and the bread will not look as intended as a result. Therefore, it is very important to give the dough a rest before further work, it can be allowed to rest between batches.

Pre-proofing

The stage of making bread after the final kneading of the dough, when it is left for a short time in a greased container. This stage is similar to the stage of resting bread with the only difference that it is followed by the process of kneading the dough.

The stage of making bread, in which the dough is folded in two or more layers, this has 5 goals:

1. Uniform distribution of dough temperature;
2. Even distribution of yeast;
3. Activation of gluten fibers;
4. Release of gases accumulating in the dough;
5. Giving the dough elasticity.

After kneading, the proofing process can continue.

Forming and cutting

This is a stage in the process of making bread, at which the dough is divided into the necessary portions, which are then given the desired shape: oblong, round, any other, depending on what shape you want the bread to be.

Typically, dough splitting occurs as follows:

1. The dough is placed on a clean surface;
2. Divided into several parts;
3. Balls are rolled out of each part over the surface of the table with flour;
4. The balls are placed on a floured surface;
After dough has been separated, you can proceed to shaping it. Balls can be used to make round or oblong loaves.

Stages of forming an oblong loaf:

1. Take one piece of dough;
2. Stretch the ball into a flat surface;
3. Bend one third to the middle, then lay the other third on top of the previous one;
4. Bend the corners of the dough with both hands at the far end from the edge of the table;
5. Take the resulting spout of dough and wrap it in the center and press firmly;
6. Gently fold the dough and press to get an oblong shape;
7. Carefully glue the seam in the dough with the palm of your hand, which should run exactly in the middle on the lower part. If you put the dough in the oven with the seam facing up, it can break apart.

This procedure must be done with all the blanks.

Final proofing

At this stage of the technological scheme for making bread, the dough is infused for the last time before baking. In order for the blanks to retain their shape, they are placed in a basket covered with a towel and sprinkled with flour.

But not everything is so simple. In order for the dough to finally reach readiness, it is necessary to melt it at a humidity of 80% and a temperature of about 25 degrees Celsius. These conditions are needed for the dough to rise. Such conditions can be created either in a proofing cabinet or in a closed kitchen with water boiling in a saucepan to create high humidity. This proofer is suitable for yeast dough. If the dough is made with sourdough, then it must be placed in the refrigerator for 12 hours, then it will acquire a characteristic sourness.

You can determine the readiness of the dough at this stage of the bread making process as follows:

1. The dough should increase by 1/3;
2. If you press on the dough, then it should straighten out. If the dough does not straighten, but breaks, then it has stopped and it should rather be put into the oven to bake.

At this stage of the technological process of making bread, small cuts are made in the dough to give the bread a beautiful shape and increase it. It is most convenient to make a notch with a sharp knife.

On a round dough, you can make a cross-to-cross notch, and on an oblong loaf, notches are made across the loaf. But this is not all strict, you can show your creativity in the notches and create the pattern and shape of bread you need.

Baking

For proper baking of bread, you must first warm up the oven well and set the desired temperature according to the recipe.

Place the dough seam side down on a baking sheet. To create moisture, you need to spray the oven with water by slightly opening the door. The dough does not rise without the right moisture. Turn the bread over so that it bakes evenly.

You can check the readiness of the bread by removing one from the pallet and tapping on it with your hand from below, if the sound is dry, then the bread can be removed from the oven. Before serving the bread to the table, it must be allowed to cool slightly, after which it can be sliced.

If there is a sticky strip on the bottom of the slices, this means that the bread is not baked and the next time it needs to be baked longer.

So, in the technological process of making bread, there are 3 main stages - kneading, proofing and baking. All this is not difficult and accessible to everyone, you just need to adapt and understand all the intricacies and details of the manufacturing process so that the bread turns out to be soft, tasty, beautiful and with a crispy crust.

Introduction

Stages of the bakery production process

Reception, storage and preparation of bakery raw materials

Cooking wheat dough

Dough cutting

Bakery products

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

Conclusion

List of used literature

Introduction

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

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

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

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

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

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

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

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

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

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

The object of our research is grain processing technology.

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

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

Research objectives:

1.Analyze the literature on the research topic.

2.Describe the basic concepts of work.

.Describe the technology for preparing bakery products.

1. Stages of the production process of bakery products

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

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

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

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

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

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

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

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

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

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

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

After kneading, the bowl is rolled back again for further fermentation of the dough. Total fermentation time unpaired test depending on the amount of yeast in it, it can fluctuate within 2-4 hours.

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

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

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

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

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

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

Bakery products. Baking of dough pieces of wheat loaves weighing 0.5 kg takes place in the baking chamber of a baking oven at a temperature of 280-240 ° C for 20-24 minutes. In this case, as a result of thermal-physical, colloidal-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 retail network. The baked loaves are transported to the bakery, where they are placed in trays and then onto trolleys or special containers. On these trolleys or in containers, the loaves are stored until they are sent to the retail network.

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

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

2. Reception, storage and preparation of bakery raw materials

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

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

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

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

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

The acidity of flour is 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 insignificant extent, products of hydrolysis of proteins of an acidic nature and organic acids (lactic, acetic, oxalic, etc.). During storage after grinding, the titratable and active acidity of the flour increases.

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

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

Intensive in these conditions, the vital activity of the microflora of flour can be the reason for its "souring". Flour souring is caused by the accumulation of some organic acids in it, formed by certain bacteria from flour sugars. As noted above, during long-term storage, flour with a high content of unsaturated fatty acids can turn rancid. Rancidity is associated with the processes of oxidation of the products of hydrolytic decomposition of fat and is accelerated at an elevated flour temperature and more free air access. It was found that flour made from defective grain (germinated, frosty, exposed to self-heating) is less stable during storage. In 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 lots of flour with high humidity in the hot summer.

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

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

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

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

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

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

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

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

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

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

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

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

Cooking wheat dough

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

Wheat dough is made from flour, water, salt, yeast, sugar, fats and other raw materials. The list and ratio of 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 varieties of bread and bakery products are given in the collections of technological instructions and in the reference book. In recipes for bread and bakery products, the amount of water, salt, yeast and additional raw materials is usually expressed in kg per 100 kg of flour.

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

Flour 100

Water 50-70

Pressed yeast 0.5-2.5

Salt 1,3-2,5

Sugar 0-20

Fats 0-13

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

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

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

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

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

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

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

The non-steam method is one-phase, it provides for the introduction of the entire amount of flour, water, salt and yeast, intended for the preparation of a given portion of the dough, when kneading the dough. Sugar, fats and other additional raw materials are also added to the dough. The initial temperature of the unpaired 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 kneading. Here we restrict ourselves only to a brief description of the dough and non-dough methods of preparing wheat dough, which is necessary for further consideration of the processes taking place during the preparation of the dough.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Thus, the dough immediately after kneading can be considered as a dispersed system consisting of solid, liquid and gaseous phases. Obviously, the ratio of the mass of individual phases should largely determine the structural and mechanical properties of the dough. An increase in the proportion of free liquid and gaseous phases will undoubtedly "weaken" the dough, making it more liquid and more fluid. 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 above-described physicomechanical and colloidal processes, when kneading the dough, biochemical processes begin to occur simultaneously, caused by the action of the enzymes of flour and yeast. Proteolysis and, to a lesser extent, amylolysis can have the main influence on the properties of the dough with a very short mixing. The enzymatic breakdown of mucus (pentosans) of flour can also play a known role.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Dough cutting

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

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

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

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

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

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

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

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

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

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

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

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

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

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

On modern dough-dividing production lines, the final proofing is carried out in conveyor proofing cabinets. Designed, produced and applied at our bakeries, conveyor cabinets for the final proofing of dough pieces for different types bread and bread products of various types, configurations and standard sizes. 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 VNIIHP has created special technological air conditioners, which are serially manufactured by the machine-building industry.

Bakery products

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Longitudinal, oblique or transverse cuts are applied to dough pieces for city and other buns, city, sliced ​​and other loaves and a number of other bakery products from wheat dough after proofing before baking. The number and nature of the cuts are determined by the 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 motion of a sharp knife slightly moistened with water or with the use of notching mechanisms.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

After cooling for 1 h of a single loaf, the temperature in the center of its crumb was higher than 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 storage of the loaf. Thus, in the initial period of storage of the loaf, there was a temperature gradient that promoted the movement of moisture in the direction from the center of the crumb to the crust.

Immediately after leaving the oven, it begins to dry out (shrinkage) due to the evaporation of some 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. At the moment the bread leaves the oven, the crust is almost waterless, but it cools down quickly, and the moisture from the crumb, as a result of the difference in concentration and temperature in the inner and outer layers of the bread, rushes into the crust, increasing its moisture content.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Conclusion

On the basis of ongoing research, design and engineering work, new, more efficient, comprehensively mechanized, fully or partially computerized, and for the main types of products and continuous-flow intensified technological processes 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, forcing and optimizing the preparation of the dough and at the same time increasing the quality of the bread and extending the period of preservation of its freshness.

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

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

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

1.The literature on the research topic was analyzed.

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

.The technology of preparation of bakery products was characterized.

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

List of used literature

bakery dough baked goods

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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