RU2140751C1 - Food addition for bread and baked goods production - Google Patents

Abstract

FIELD: food industry, bread baking branch. SUBSTANCE: food addition has the following components, mas. p. p.: soybean meal exhibiting an enzymatic activity 98.6-98.84; ascorbic acid as an antioxidant 0.65-0.75; an enzyme preparation of lipase - Novozyme-677 0.3-0.5; an enzyme preparation of amylase - Fungamyl 2500BG 0.05-0.07; an enzyme preparation of pentozanase - Pentopan 500BG 0.06-0.08 to a mixture. Invention ensures to enhance the effect of food addition to improve bread and baked goods quality prepared of meal of the different baking properties due to synergism of components effect. EFFECT: enhanced effectiveness of an addition, broadened assortment of bread and baked goods. 1 tbl, 3 ex

Description

 The invention relates to the field of food industry, in particular to the baking industry, for the production of food additives and its use in order to improve the quality of bread and bakery products from flour with various baking properties.

 Currently, a food additive for the production of bread is known, including a mixture of enzymatic active soy flour and surfactants, in particular glyceryl monostearate (1).

 This food supplement provides an improvement in the quality of bread, but not to a sufficient degree due to the lack of components of a conjugated oxidizing system in it.

 Also known is a food supplement containing enzymatically active soy flour, nutritious salts for yeast, oxidative improvers - potassium bromate (1), and taken as a prototype. The food supplement also improves the quality of bread, but the absence of a complex of enzymes, including lipase, in it reduces the formation of oxidizing components in the dough, and the amylase and pentazanase enzymes that hydrolyze polysaccharides and reduce the effectiveness of soy flour lipoxygenase on test proteins.

 Thus, this additive is not effective in the processing of flour with reduced baking properties.

 In addition, potassium bromate in this food supplement is currently banned by health authorities for use in bread baking in many countries, including Russia.

 The technical result of the invention is to increase the effectiveness of the food additive when it is used to improve the quality of bread and bakery products from flour with various baking properties, due to the synergistic action of the components, as well as expanding the range of food additives for the production of bread and bakery products.

According to the invention, this is achieved by the fact that the food supplement, including the enzymatically active soy flour and to improve the oxidizing effect, additionally contains the enzyme preparation of lipase Novozim 677, the enzyme preparation of amylase Fungamil 2500 BG, the enzyme preparation of pentosanase Pentopan 500 BG, and contains ascorbic acid. In this case, the components are taken in the following proportions, to parts by weight mixtures:
Enzymatic active soy flour - 98.6 - 98.84
Enzyme preparation of lipase Novozim 677 - 0.3 - 0.5
The enzyme preparation of amylase Fungamil 2500 BG - 0.05 - 0.07
Pentopanase enzyme preparation Pentopan 500 BG - 0.06 - 0.08
Ascorbic acid - 0.65 - 0.75
The introduction of Novozyme 677 lipase enzyme preparation into a food supplement in an amount of 0.3-0.5 parts by weight the mixture promotes, when using the food additive in the test, the hydrolytic breakdown of fats with the formation of free unsaturated fatty acids, which are further oxidized with the formation of hydroperoxides under the action of the enzyme lipoxygenase active in soy flour.

 The presence in the food supplement of the enzyme preparation of amylase Fungamil 2500 BG in an amount of 0.05 - 0.07 parts by weight and the enzyme preparation of pentazanase Pentopan 500 BG 0.06 - 0.08 wt.h. leads to the catalytic hydrolysis of polysaccharides with the formation of sugars, intensifiers of the fermentation process in the dough and soluble pentosans, which cause swelling of the colloids of flour. The combined action of two enzymes - amylase and pentosanase contained in the preparations Fungamil 2500 BG and Pentopan 500 BG, promotes the release of protein substances of flour and the greater effect of oxidizing substances on them, which are formed with the participation of lipoxygenase-lipase oxidation system, and consequently, the improvement of elastic properties dough and, accordingly, the quality of bread.

 The presence in the food additive of ascorbic acid in an amount of 0.65 - 0.75 wt. including creates an additional oxidizing effect due to its conversion to dehydro-L-ascorbic acid under the action of hydroperoxides, which is an oxidizing agent in the test system.

 Thus, the use of food additives with optimized compositional and quantitative composition determines the greatest improvement in the quality of wheat bread from flour with various, including reduced properties.

 The following are examples of the composition of the food additive with a different ratio of components (per 100 mass parts of the mixture).

 Example 1

Enzymatic active soy flour - 98.94
Enzyme preparation of lipase Novozim 677 - 0.3
The enzyme preparation of amylase Fungamil 2500 BG - 0,05
Pentopanase Pentopan 500 BG Enzyme Preparation - 0.06
Ascorbic acid - 0.65
Example 2

Enzymatic active soy flour - 98.77
Enzyme preparation of lipase Novozim 677 - 0.4
The enzyme preparation of amylase Fungamil 2500 BG - 0,06
Pentopanase Pentopan 500 BG Enzyme Preparation - 0.07
Ascorbic acid - 0.7
Example 3

Enzymatic active soy flour - 98.6
Enzyme preparation of lipase - Novozyme 677 - 0.5
Amylase Enzyme Preparation - Fungamil 2500 BG - 0.07
Pentosanase enzyme preparation - Pentopan 500 BG - 0,08
Ascorbic acid - 0.75
In addition, a food supplement was prepared at a ratio of components lower than the lower ones (option 4) and higher than the established ratios of the components (option 5).

 The dough was prepared in the traditional way according to the recipe, parts by weight: premium wheat flour 100, yeast 2.5, salt 1.8, sugar 2.0, fat 2.0, food supplement 0.5. Wheat flour of the first grade was used in terms of quality indicators corresponding to GOST, as well as reduced properties — gluten “weak” in strength (extensibility over a ruler of 21 cm, index IDK 110 units).

 As a prototype, a food supplement containing enzymatically active soy flour and potassium bromate was used at a ratio of 99.5: 0.5.

 The table shows the quality indicators of bread from two samples of wheat flour of the first grade with a food additive in various dosages.

 As can be seen from the table, the greatest improving effect was obtained when using a food supplement with an optimized composition of components (options 1 - 3). The increase in the specific volume of bread was 28 - 33% (1) and 22.8 - 37% (2), shape stability 15 - 29% (1) and 23 - 54% (2), porosity 5 - 8% (1) and 8 - 16% (2), ΔN. 42 - 49.5% (1) and 63 - 89% (2). Lightening of the crumb, improvement of the structure of porosity (small, uniform, thin-walled), a significant improvement in taste and aroma (inherent in butter products) are noted.

 With a decrease in the recommended dosages of the components (option 4), the effectiveness of the food supplement decreases: the bread was below the quality of the bread with the recommended formulation of the food supplement.

 An increase in the dosages of the components above the recommended values (option 5) did not lead to a significant improvement in the quality of bread compared to option 3 and is not economically feasible.

 The food additive will find wide application in the baking industry in the production of bread from flour with various baking properties.

Claims (1)

A food additive for the production of bread and bakery products, including enzyme-active soy flour, an oxidizing agent, characterized in that it additionally contains an enzyme preparation of lipase Novozim 677, an enzyme preparation of amylase Fungamil 2500 BG, an enzyme preparation of pentosanase Pentopan 500 BG, and as an oxidizing agent — ascorbic acid in the following ratios of components, wt. hours:
Enzymatic active soy flour - 98.6 - 98.84
Enzyme preparation of lipase Novozim 677 - 0.3 - 0.5
The enzyme preparation of amylase Fungamil 2500 BG - 0.05 - 0.07
Pentopanase enzyme preparation Pentopan 500 BG - 0.06 - 0.08
Ascorbic acid - 0.65 - 0.75

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