LT4483B - Bread - Google Patents

Abstract

This invention is designed for the food industry, namely the bread baking industry. A bread baked using the method proposed in the invention differs from known products by the fact that during the preparation of the dough, some accordingly prepared sea cabbage is added, adding up to 1.85 % of the total mass, which in turn enriches the bread with iodine. The bread recipe is composed so that the product obtained is of perfect organoleptic balance and it has prophylactic curative characteristics.

Description

The invention relates to the food industry, and more particularly to the bread baking industry. The object of the invention is to improve the nutritional and biological value of bread products by enriching bread with iodine-containing components and, at the same time, providing it with therapeutic and prophylactic properties.

Various bread making formulas are known to contain additives, which, besides the traditional components of bread production - flour, water, yeast, salt, sugar, margarine - enrich the bread with various additional elements and give it healing and prophylactic properties. SU 1558366, SU 1694088, SU 1805852, SU 1802687, WO 9713411, US 5505977 describe recipes for making bread and methods of making it by adding to the dough for the preparation of bread additional ingredients such as pollen, rapeseed, shredded egg shells, linseed. , vitamin supplements or egg yolk. Bread made from dough prepared in this way is enriched with various vitamins, proteins, carbohydrates, mineral supplements such as calcium, which is necessary for breastfeeding mothers or for the rehabilitation of asthenized people, and its energy value is also increased.

The present invention differs from the aforesaid in that, when preparing the dough, it is additionally supplemented with appropriately prepared sea cabbage. This gives this bread a special nutritional value. No known invention has mentioned the possibility of enriching bread with an iodine-containing component, which is essential for enhancing the human immune system's resistance to various diseases, including those associated with the harmful effects of ultraviolet rays. The bread recipe is formulated to produce an excellent organoleptically matched product with prophylactic and healing properties.

The bread described in the present invention is baked in various shapes, pads and molds. The surface is sprinkled with sesame, the surface and the cut are visible marks of sea cabbage. The bread recipe used in Table 1 is as follows:

TABLE

Name of raw materials Cost, kg dough surface for decoration Total: wheat flour 100.0 100.0 Pressed baking yeast 3.0 3.0 Salt 1.5 1.5 sugar 1.0 1.0 Margarine 1.0 1.5 Dried sea cabbage 2.0 2.0 Sesame 1.0 1.0 Total: 108.5 - 1.0 109.5

The physical-chemical characteristics of bread are described in Table 2:

TABLE

Name of the indicator Normal Moisture content of the pulp not more than,% 46.0 The acidity of the pulp is not more than, ° T 3.0

The dough is prepared in a single-phase manner. Before the dough is prepared, the dried sea cabbage, up to 1.85% of the total dough weight, is immersed in 2/3 of the dough mixing water and 15 hours. soaked.

After the cabbage has been swollen, all the ingredients of the recipe in Table 1 and water consisting of the remaining cabbage water and 1/3 of the water used for preparing the dough are kneaded. The dough process indicators are listed in Table 3:

TABLE

Name of the indicator Normal Initial dough temperature, ° C 28-32 Tanning time, min. 20-30 Final acidity, ° T 2.5-3.5

The whey dough is divided by hand or by means of a molding machine into pieces of a defined mass, which are placed in greased molds or placed on baking sheets and held in the baking dish for 50 to 60 minutes.

Before baking, the surface of the semi-finished products is sprinkled with water and sprinkled with sesame seeds.

The bread is baked in a rotary oven at 210-220 ° C for 20 minutes. Baked in 0.15 kg loaves, this bread has daily iodine reserves for a family of three. Bread also has a special nutritional value: 100 g of bread contains 7.3 g of protein, 1.7 g of fat, 43.8 g of carbohydrates. The energy value of the bread is 225 kcal

Claims (1)

DEFINITION OF INVENTION Bread made from dough consisting of flour, yeast, salt, sugar, margarine and water, characterized by the addition of sea kale up to 1.85% of the total mass of the dough.