JP2007527693A - Snow millet bread formulation and process for its preparation - Google Patents

Abstract

The present invention relates to a millet bread formulation and a process for its preparation.

Description

The present invention relates to a millet bread formulation and a process for its preparation.

BACKGROUND OF THE INVENTION Sorghum, pearl millet, corn, ragi (finger millet), millet (small millet) and barley are the main millet grown in India. They are rich in minerals and are mainly cultivated in semi-arid and dry zone rainfed areas. The production of millet in 2001-02 was 33.94 million tons. The production of white millet was 2.66 million tons, and sorghum (Azuki sorghum) was 6.70 million tons. (Vikas Singhal, Indian Agriculture 2003, Economic Data Research Centre, New Delhi, pg: 153). Most millets have a particularly high calcium and phosphorus content compared to rice and wheat. The calcium and phosphorus contents of rice and wheat are 10 mg, 160 mg and 41 mg, 306 mg (per 100 g), respectively. The calcium and phosphorus contents (mg / 100 g) of sorghum and millet are 25, 222 and 344,283, respectively. (C. Gopalan et al 1982. Nutritive value of Indian Foods. National Institute of nutritional, Hyderabad, India). Sugar millet is also rich in important vitamins, ie thiamine, riboflavin and niacin. Interestingly, there are reports of a low incidence of cardiovascular disease, duodenal ulcers and hyperglycemia in consumers who regularly use millet. (Mangal Rai. The Hindu Survey of Indian Agriculture, 2002, Pg61).

  Flour is a basic ingredient in bakery products. Wheat protein quality is inferior to most cereals. This is mainly due to the low lysine, methionine and threonine content of the wheat protein. Similarly, most of the minerals and vitamins are partially or completely removed during milling. The low nutritional quality of wheat flour is further exacerbated during the refining of the flour. Using non-wheat cereals such as millet, sorghum and corn has nutritional benefits in bakery products. Most bakery products have low protein content and quality, as well as low minerals and group B vitamins. (Chavan JK and Kadam SS 1993. Nutritional enrichment of bakery products by supplementation with non wheat flours. Critical Reviews in Food Science and Nutrition 33 (3), 189-226). The millet protein has a well-balanced amino acid composition and is a good source of methionine, cystine and lysine. Products such as breads, biscuits and cookies can serve as good vehicles for carrying additional proteins to targeted populations for use in combating protein malnutrition, which is common in many parts of the world. Since sorghum, millet, oats, etc. are inexpensive nutritional foods, protein enrichment of bakery products can be achieved by using protein sources other than these wheat.

  Protein components have a role in the target market and various functions and nutritional properties of food products. The products most often fortified are breads, biscuits, cookies and crackers. Cereal foods and protein products other than legumes, oilseeds and wheat are promising materials for the enrichment of bakery products. Cereal flours other than legumes, oilseeds and wheat do not meet all of these requirements for nutrient enrichment, but appropriate modifications in processing and the use of surfactants and other ingredients in the formulation Is a great help in producing an acceptable quality product from flour containing the appropriate proportion of such non-wheat plant products. Non-wheat cereal flour and other cereal processing by-products, if there is a shortage of wheat, if more populations want to promote the use of non-wheat cereals and their by-products, or proteins in the product It is used in place of a portion of flour in the preparation of various breads or cookies wherever it is desired to improve the content.

  Reference may be made herein to Johann (1992) Austrian Patent No. 395365B, which discloses a process for the production of bread containing legumes, millet and barley, the paste being left unground for 12 hours in water. It is made by mixing equal amounts of broad beans, lentils, millet and barley that have been boiled after pickling, and this paste is added to a bread mix consisting of half flour and half unrefined flour. The disadvantage is that the raw material used is not 100% powdered flour. Barley, broad beans and lentils do not form the ingredients of the present invention.

  Reference may be made herein to Chinese Patent No. 1254517 by Zhaozheng (2000), which discloses a staple food composed of millet and sorghum and its production technology. Staple foods including dry noodles, normal noodles, instant noodles, steamed bread, bread, pancakes, etc. Composed of powdered glutelin (3-15% by weight) by purifying a mixture (5-45% by weight) and powdered millet powder, sorghum powder, legume powder etc., or a mixture thereof and alpha powder or a mixture thereof Is mixed with water and aged to produce the final food. The disadvantage here is that the patent relates to the production of a cereal flour mixture for the preparation of products consisting mainly of refined cereals and not to the use of 100% millet flour for the preparation of bread alone.

  Chinese Patent No. 1304661 (2001) relates to a complex multi-component nutritional powder composed of wheat, corn, soybeans and millet as main raw materials through sieving, grinding, mixing in proportions and fine grinding. This can be processed into dry noodles and thin dough. The disadvantage here is that wheat is the main raw material, but in the present invention, millet flour is the main raw material for bread preparation, not dry noodles or thin dough.

  Reference may be made herein to Chinese Patent No. 1194786 (1998), which is characterized by the use of millet as a part of its ingredients for a richer and more unique taste. Relating to the preparation of The disadvantage here is that millet is part of the raw material and not the main raw material which is 100% powdered millet used for bread preparation of the present invention.

  Reference may be made herein to Chinese Patent Application No. 19990251477U 19991122, which discloses a method for preparing steamed bread stuffed with corn, sorghum and the like. The disadvantage here is that this is a steamed bun made of corn, sorghum, etc. as a stuffing, and not a baked bread made of 100% sugar beet flour without stuffing.

  Reference may be made herein to Elkhalifa and El-Tinay 2002. Effect of cysteine on bakery products from wheat-sorghum blends. Food chemistry 77, 133-137, where cysteine is added to the bakery product by a wheat-sorghum mixture. The impact is discussed. Using a chemical dough generation method for bread preparation, high quality bread could be produced by adding 10% sorghum with 60 ppm cysteine to the flour. High quality biscuits can be made by adding 20% sorghum flour and 60 ppm cysteine / 10 grams flour to the flour. The disadvantage is that the bread products are not all made of silk millet flour as in the present invention. In the present invention, cysteine is not a component.

  Reference may be made herein to EPO 396162, Bl, B2, where bread improvers are used to improve the baked food, the improver comprises a cellulase enzyme, for example xylanase is an oxidase or Contains peroxidase. The enzyme mixture may be incorporated into the flour as an additive to dough for bread or other baked dough products such as puff pastry. The disadvantage here is that the bread-improving substance containing the enzyme is added to the baked food made of refined wheat flour, not the yeast fermented product made using millet powder as the main raw material. The improved substances used in the present invention are not enzymes or enzyme mixtures.

  Reference may be made herein to GB 2360438A, where the invention provides a liquid bread improving substance composition in the form of an improving substance suspension in an oily medium and a fumed silica stabilizer. The improving substance can be selected from oxidizing agents, reducing agents and enzymes. The disadvantage here is that the improved substance mixture of the present invention is not in liquid form and the oxidizing agent, reducing agent or enzyme is not a component of the improved substance mixture.

The object of the invention:
The main object of the present invention relates to a millet bread formulation and a process for its preparation.

  Another object of the invention relates to the preparation of millet flour or millet flour with an extraction rate of 95%.

  Yet another object of the present invention relates to the preparation of yeast bakery products using the formulations of the present invention.

  Yet another object of the present invention relates to the use of a combination of improved substances such as dry gluten powder, ascorbic acid, fungal alpha-amylase, distilled glycerol monostearate and sodium stearoyl-2-lactate.

  Yet another object of the present invention is that the grain size of the millet flour is such that the trough percentage of 10XX (129μ) sieve is 74-78%.

  Yet another object of the present invention is that a 95% extraction rate of millet powder is obtained by removing about 5% bran through 45 mesh (480μ).

  Another object of the present invention is to provide the desired hydrodynamic properties to the millet dough using the formulations of the present invention.

  Yet another object of the present invention is to modify the mixing method for the preparation of millet bread dough.

  Another object of the present invention is to produce a millet bread with a higher protein and calcium content than white bread bread.

SUMMARY OF THE INVENTION The present invention relates to a millet bread formulation and a process for its preparation.

Detailed description of the invention:
Accordingly, the present invention relates to a millet bread formulation comprising:

  The finger millet is also called “ragi”. The botanical name is Eleurine corcana. In the following, the term “buckthorn” is also called “ragi” and is intended to mean “buckthorn” from the same plant.

  In an embodiment of the present invention, the selected dry gluten powder may have a protein content of 74-78% and a moisture retention capacity of 1.3-1.4 ml / g.

  In another embodiment of the present invention, the selected enzyme may be a fungal α-amylase having an activity of 50,000 SKB (Standsted Kneen Blish) units / g.

In yet another embodiment of the present invention, the millet bread may have the following characteristics.

  The fat used can be any hardened fat made from vegetable oil.

The present invention also provides a process for the preparation of millet bread comprising the following steps:
a) preparing a finely ground millet powder with 5% bran separated;
b) hydrating millet powder and dried gluten powder with 50% water for 10 minutes,
c) separately dissolving yeast, salt, sugar, ascorbic acid, fungal alpha-amylase, distilled glycerol monostearate, sodium stearoyl-2-lactate lactate, calcium propionate, glacial acetic acid in water,
d) mixing the hydrated millet flour and the mixture of step c) for 5 minutes to obtain a dough and fermenting the dough for 30 minutes;
e) remixing the millet dough from step d) for 2 minutes and resting the millet dough for 15 to 30 minutes;
f) the step of shaping the silk millet dough of step e) using a mechanical device;
g) Raising the dough with yeast for 30-45 minutes,
h) baking the dough raised with yeast at a temperature in the range of 220-230 ° C. in an oven for 25-30 minutes;
i) Cooling for 2 to 3 hours to obtain the millet bread.

  In the foregoing method, “knock back” includes remixing the dough after about three quarters of the fermentation time. In the "proofing with yeast" stage, the shaped dough is panned and fermented until full. In the scaling stage, the dough is weighed to an appropriate weight, for example 450 g of dough is weighed and 400 g of bread is obtained after baking.

In yet another embodiment of the present invention, the weights of the ingredients used in the preparation of the millet bread are as follows:

  In detail, the process for preparing a millet bread formulation includes the following steps:

Step 1. Preparation of powdered millet Grind commercially available powdered millet with Chucky (Indian millstone, disc mill) and remove the bran through 32 mesh (670μ) of the powder. Grind the bran again to a fine powder and mix it again with the flour. The grain size of the millet powder is such that the trough percentage of the 10XX (129μ) sieve is 74-78%.

Step 2. Preparation of 95% extraction rate
Remove 95% bran using 45 mesh (480μ) to obtain 95% extractor millet powder.

Step 3. Preparation
Hydrate millet and dry gluten powder with 50% of total moisture for 8-10 minutes.
b. Dissolve the yeast, salt and sugar separately in the remaining water.
c. Mix hydrated millet powder and dried gluten powder with yeast, salt, sugar suspension and other ingredients with speed I for 4-6 minutes and speed for 4-6 minutes.
d. Ferment the millet dough for 30-60 minutes.
e. Remix the millet dough for 2 minutes, split and roll.
f. Rest the millet dough for 15 to 30 minutes.
g. Shape the millet dough using a mechanical device.
h. Raise the dough with yeast for 30 to 45 minutes.
i. Bake the dough raised with yeast in an oven at 220-230 ° C for 25-30 minutes.
j. Cool for 2 to 3 hours to obtain the millet bread.

シコクビエ粉100kgあたりの100gの標準パンの収量 421個 Preparation of millet bread The following formulation was used.

Yield of standard bread of 100g per 100kg of millet powder 421 pieces

The different unit operations and conditions involved in the preparation of millet bread are shown in the following flowchart.

  The following examples are given by way of illustration and should not be construed to limit the scope of the invention.

Example 1
Composition 1

Example 2
Composition of Formula 2

Example 3
Composition of Formulation 3

Example 4

Preparation method
1. Mixing of control millet bread dough
i. Dissolve yeast, salt and sugar separately in a portion of total moisture.
ii. Mix with yeast, salt, sugar suspension and other ingredients with dissolved millet powder for 3 minutes at Speed I and 3 minutes at Speed II.

2. Mixing of experimental millet bread dough (formulations 1, 2 and 3)
1. Hydrate millet powder and dried gluten powder for 10 minutes using 50% of total moisture.
2. Dissolve yeast, salt and sugar separately in the remaining water.
3. Separately mix yeast, salt, sugar suspension and other ingredients of Formulas 1, 2 and 3 with hydrated millet and dry gluten powder for 5 minutes at Speed I and 5 minutes at Speed II .
4. Ferment control and experimental millet dough for 30 minutes.
5. Remix the millet dough for 2 minutes, split and roll.
6. Rest the millet dough for 15 minutes.
7. Shaping the millet dough.
8. Raise the dough with yeast for 30 minutes.
9. Bake at 220 ° C for 25 minutes.
10. Allow to cool for 2-3 hours before packaging.
11. Evaluate the physical and sensory characteristics of millet bread.

  In order to investigate the effect of the three formulas on the quality of millet bread, experiments were carried out by preparing millet bread. The bread weight was recorded and the bread volume was measured using the rapeseed replacement method. Six trained judges assessed the bread samples by assigning scores to skin color, shape, symmetry, content color, grain, texture and taste. The overall quality score (100) was taken as the total score for all the above properties. The hardness of the contents was measured using a texture analyzer (Model Tahdi, Stable Microsystems, UK) according to the method of AACC (2000) under the following conditions: sample thickness 25 mm, load cell 10 kg, plunger diameter 36mm and plunger speed 100mm / min. The hardness of the contents, which is the force at 25% compression, was measured.

  Control millet bread and bread millet using three formulas were prepared and subjected to objective and sensory evaluation. The weight and volume of the control millet bread was 137 g and 170 ml, and for the millet bread prepared using Formulation 1, Formulation 2, and Formulation 3, it was 155 g and 460 ml, 154 g and 490 ml, and 154 g and 525 ml, respectively. . The specific volume of the control millet bread is 1.24 ml / g, and for the millet bread prepared using Formulation 1, Formulation 2, and Formulation 3, it is 2.97 ml / g, 3.18 ml / g, and 3.41 ml / g, respectively. Rose.

*テクスチュロメーター（texturometer）を用いて測定した25％圧縮時の力 (Table 2) Effect of improved substance mixture on bread quality of millet flour

* 25% compression force measured using a texturometer

  The contrast millet bread has a very firm texture with a solidity value of 19000g. The firmness value of the millet bread prepared with formulations 1, 2 and 3 ranged from 1050 to 1200 g. The millet bread prepared using Formulation 3 had the lowest content firmness value of 1050 g, indicating a soft bread texture. The foregoing data showed that Formulation 3 significantly improved the volume, specific volume and texture of millet bread. The sensory evaluation of the millet bread revealed that the control millet bread was whitish in skin, flat in shape, dark brown in content, completely closed in grain, and hard in texture. Preparation of millet bread using Formulations 1, 2 and 3 significantly improved the color, shape, grain and texture of millet bread skin. This is indicated by an increase in sensory score for the aforementioned parameters. The overall quality score for the control millet bread was 16 out of 100 and ranged from 72 to 86 for millet bread prepared with formulations 1, 2 and 3. The highest improvement in overall quality score 86 was recorded for Formulation 3, then declined in the order of Formulation 2 (80) and Formulation 1 (72). However, all breads had a typical healthy good taste. Based on the above data, it could be concluded that Formulation 3 is most suitable for producing excellent quality millet bread.

Claims (5)

Snow millet bread formulation including:

.   The formulation of claim 1, wherein the dry gluten powder has a protein content of 74-78% and a moisture retention capacity of 1.3-1.4 ml / g.   3. Formulation according to claims 1 and 2, wherein the fungal α-amylase enzyme has an activity of at least 50,000 SKB (Standsted Kneen Blish) units / g. Formulation according to claims 1-3, wherein the millet bread has the following properties:

. Process of preparation of millet bread, including the following steps:
a) preparing a finely ground millet powder from which 5% bran has been separated,
b) hydrating millet powder and dried gluten powder with 50% water for 10 minutes,
c) separately dissolving yeast, salt, sugar, ascorbic acid, fungal alpha-amylase, distilled glycerol monostearate, sodium stearoyl-2-lactate lactate, calcium propionate, glacial acetic acid in water,
d) mixing the hydrated millet flour and the mixture of step c) for 5 minutes to obtain a dough and fermenting the dough for 30 minutes;
e) remixing the millet dough from step d) for 2 minutes and resting the millet dough for 15 to 30 minutes;
f) the step of shaping the silk millet dough of step e) using a mechanical device;
g) Raising the dough with yeast for 30-45 minutes,
h) baking the dough raised with yeast at a temperature in the range of 220-230 ° C. in an oven for 25-30 minutes;
i) Cooling for 2 to 3 hours to obtain the millet bread.