RO133909A2 - Nutritionally improved bread and process for preparing the same - Google Patents

Abstract

The invention relates to a cereal product, such as a nutritionally improved bread and to a process for preparing the same. The claimed product contains 8.13% protein, 1.74% lipids, 53.65% carbohydrates, 5.28% fibers and 0.66% mineral substances. The claimed process consists in preparing a dough, by the indirect method, using wheat flour, grape skin flour, grape seed flour of the Merlot variety, compressed yeast, kitchen salt and water, fermenting, dividing, pre-moulding it, intermediate rising, moulding and final rising, followed by baking.

Description

IMPROVED NUTRITIVE BREAD AND PROCESS FOR OBTAINING IT

The invention relates to a bread-type cereal product with improved nutritional value, in particular in terms of mineral, protein, vitamin value, quantity and quality of fiber by supplementing white wheat flour type 480 with skin flour and seed flour of Merlot grapes and a process for obtaining them.

Products of this category are known to have a content rich in minerals, proteins, lipids and fiber, ensuring as high a percentage of the body's nutrient requirements as possible, in accordance with the requirements of a rational diet.

The product, according to the invention, expands the range of cereal products with improved nutritional value, in that it consists of: 6% flour from grape skins and 5% flour from grape seeds, of the Merlot variety, compared to 100 kg of wheat flour type 480 , yeast, table salt and water; 100 g of bread contains: 8.13 g protein, 1.74 g lipids, 53.65 g carbohydrates, 5.28 g fiber and 0.66% minerals.

The process for obtaining the product according to the invention consists in the preparation of the dough, by the indirect method comprising two technological phases: fluid preparation and dough preparation, fermentation, division, premodeling, intermediate fermentation, modeling, final fermentation and baking in the tray.

An example of an embodiment of the invention is given below.

Example. To obtain 1000 kg of finished product, the following raw and auxiliary materials are required: 658.60 kg wheat flour type 480, 44.40 kg grape skin flour, 37 kg grape seed flour, Merlot variety, 14 kg yeast tablet of the type Saccharomyces cerevisiae, 10 kg of table salt and 416.62 liters of water.

The technological process takes place in two phases: fluid mayonnaise preparation and dough preparation.

The preparation of the fluid mayonnaise is done by introducing in the mixer tank 30% of the total quantity of wheat flour, specified in the manufacturing recipe, sifted through metal sieves (sieve no.

18 ... 20 having 7 ... 8 threads / cm), water in a percentage of 56.30% compared to the amount of flour mix used in the manufacturing recipe and compressed yeast, according to the manufacturing recipe. Knead the ingredients for 8 ... 10 minutes, then leave to stand for fermentation for 150 ... 170 minutes, at a temperature of 30 ... 32 ° C until the mayo has 2.5 ... 3, 5 degrees of acidity.

Over the fermented mayonnaise, add in the mixer the remaining 70% of the quantity of wheat flour type 480 provided according to the manufacturing recipe, sifted through metal sieves (sieve no.

18 .. .20 having 7 ... 8 threads / cm), grape skin flour, grape seed flour, according to the production recipe, previously sieved through a sieve with a mesh size of 200 μτη, dissolved table salt and filtered. Knead the specified ingredients for

12 .. .14 minutes, until a homogeneous dough, well bound, consistent, elastic and easily detached from the mixer arm and the wall of the vat in which it was kneaded. After kneading, the dough is left to ferment for 35 ... 45 minutes, at a temperature of 30 ... 32 ° C, until it reaches 3.5 ... 4.0 degrees of acidity. The fermented dough is manually divided into pieces, depending on the weight corresponding to the finished product, which is pre-molded in a round shape, to close the pores formed during division. Pre-modeling can be done mechanically on a mushroom-type pre-modeling machine. After pre-modeling, intermediate fermentation follows, for 5 ... 7 minutes, at a temperature of 30 ... 32 ° C, to restore the gluten structure. The final modeling is done in an elongated form, the molded dough being placed in trays, where it is left to the final leavening, for 45 ... 50 minutes, in the leavener, at the temperature of 35 ... 40 ° C and at the relative humidity of air of 75 ... 80%. before

2/5 to 2018 00647

05/09/2018 putting in the oven, the pieces of dough, increase and sprinkle with water. Baking is performed at a temperature of 235 ... 245 ° C, for 35 ... 40 minutes. When removed from the oven, the products are moistened again with water. After baking, the bread is transferred from the trays to the cooling trays, which takes place at room temperature for about 60 minutes. The packaging is made in microperforated polyethylene foil, individually.

The product, according to the invention, by its composition, has a mineral content 86.73% higher than wheat flour bread type 480, a fiber content 17.83 times higher and a lipid content of 2 , 13 times higher and a protein content 1.69% higher. In the composition of the product, proteins are in proportion of 8.13%, lipids 1.74%, carbohydrates 53.65%, fiber 5.28% and minerals 0.66%. The product has an energy value of 269.45 kcal / 100g.

The application of the invention leads to the following advantages:

- obtaining an assortment of bread with an improved mineral value, as a result of the use of grape skins and seeds, rich in K, Ca, P, Mg, Mn, Fe, Cu, Zn, in the composite flour used in the manufacture of bread;

- improving the protein value of bread through the intake of amino acids from grape seeds and skins;

- increase in the vitamin content of bread (E, A, C, PP, Bl, B2, B5, B6, B9) as a result of the use of Merlot grape seed flour in the manufacturing recipe;

- increasing the fiber content and quality of the product both in terms of the high value of the ratio of insoluble fiber content and soluble fiber and in terms of associated biocomposites;

- increase in the total content of phenolic compounds in bread, heat-resistant natural antioxidants, with strong antiradical activity, due to the contribution of grape seed flour and grape skin flour;

- reduction of the formation of N ^E - (carboxymethyl) lysine in bread due to the strong antioxidant activity of catechins, skin resveratrol and proanthocyanidins in grape seeds;

- the extension of the period of maintaining the freshness of the bread, due to the capacity of the antioxidant fibers in the composition of the skins and grape seeds of the Merlot variety to retain water and, implicitly, the reduction of economic losses;

- prevention of colon cancer due to the increase in the fiber content of bread as a result of the use of grape seed flour and grape skin flour in the manufacturing recipe;

- beneficial effects on cardiovascular diseases, inflammatory bowel disease, arthritis, rheumatism, etc., antibacterial, tonic action; regulates lipid metabolism and lowers blood cholesterol levels, thanks to skin flour and grape seed flour from bread;

- obtaining a tasty bread-type cereal product, with a flavor and color specific to Merlot grapes, with a higher nutritional value than bread obtained only from wheat flour type 480.

The process for obtaining a bread-type cereal product with improved nutritional value according to the invention can be reproduced with the same characteristics and performance whenever necessary.

Claims (3)

1. Food of the bread with improved nutritional value, characterized in that 100 g of product contains: 8.13 g protein, 1.74 g fat, 53.65 g carbohydrates, 5.28 g fiber and 0.66% substances minerals and has an energy value of 269.45 kcal / lOOg. Process for obtaining the product defined in claim 1, characterized in that it is obtained from a flour mix containing, per 100 kg, the following: 89 kg wheat flour type 480, 6 kg grape flour and 5 kg kg of grape seed flour of the Merlot variety, plus 14 kg of compressed yeast of the Saccharmomyces cerevisiae type, 10 kg of table salt and water of 56,30%, compared to 100 kg of composite flour for making dough, prepared by the indirect method, which comprises two technological phases, fluid mayonnaise and dough, which is then fermented, divided into molds, leavened and baked in a pan. Process for obtaining the product defined in claim 1, characterized in that the preparation of the fluid mayonnaise is made by introducing into the mixer tank 30% of the total amount of wheat flour, sifted through sieves having 7 ... 8 threads / cm, water 56.30%, compared to the amount of flour and compressed yeast mix. Knead the ingredients for 8 ... 10 minutes, leave to rest for fermentation, for 150 ... 170 minutes, at a temperature of 30 ... 32 ° C, until the mayo has 2.5 ... 3.5 degrees of acidity. Over the fermented mayonnaise add the remaining 70% of the amount of wheat flour sifted through a sieve that has 7 ... 8 threads / cm, flour from grape skins, flour from grape seeds, previously sifted through a sieve with mesh size 200 pm, dissolved and filtered table salt. Knead the specified ingredients for 12 ... 14 minutes, until a homogeneous dough is obtained, which can be easily detached from the mixer arm and from the wall of the tub. After kneading, the dough is left to stand for fermentation for 35 ... 45 minutes, at a temperature of 30 ... 32 ° C, until it reaches 3.5 ... 4.0 degrees of acidity. The fermented dough is divided into pieces, pre-molded, followed by intermediate fermentation, for 5 ... 7 minutes, at a temperature of 3O ... 32 ° C, modeling, final fermentation, for 45 ... 50 minutes, at the temperature of 35 ... 40 ° C and the relative humidity of 75 ... 80% and the baking, at the temperature of 235 ... 245 ° C, for 35 ... 40 minutes.