RU1789165C - Method of bread-baked goods producing with enhanced protein content - Google Patents

Abstract

Method for the production of bakery products with a high protein content, Usage: food industry, its bakery industry, methods for the preparation of bakery products. The goal is to improve product quality. The essence of rbrbteni: they prepare dough for a portion of wheat flour, water and baker's yeast, leave it on a ferment, mix corn protein Tpasta, taken in an amount of 5-10% of the total flour, with salt and water consumed per batch of dough, knead the dough from the finished dough, a mixture of paste with salt and water, the remaining part of the flour. The dough is left to eject, after which it is cut, the dough pieces are proofed and the products are baked. Corn protein paste is obtained from oilcake of maize embryos by double extraction, protein in the presence of an alkaline earth metal, isoelectric precipitation of the protein and its dehydration with ethyl alcohol. 10 tab. fe

Description

The invention relates to the food industry, and in particular to the baking industry.

Widely known are ways to increase the protein value of bakery products by introducing protein fillers into the formulation, in particular secondary dairy products, soy flour, etc.

The closest technical solution, selected as a prototype, is a method for the production of bread from wheat flour of the 1st grade, including the preparation of dough and dough, cutting, setting and baking dough pieces.

The disadvantage of this method is the low quality of products, the inability to use this method in the processing of flour with low baking properties, low protein content in the product.

The aim of the invention is to improve product quality.

The goal is achieved in that, when the dough preparation method is used, at the kneading stage of the dough, corn protein paste mixed with salt and water is added with a mass fraction of solids of 24.526.8% and a protein content of 72.8 to P / 1.0%. obtained from oilcake of corn germ by double extraction of protein in the presence of alkaline earth metal, isoelectric precipitation of the protein and its dehydration with ethyl alcohol.

Corn protein paste has a significant effect on the baking properties of flour. Data provided in

V | 00 about

SC

ate

tab. 1 show that corn protein paste has a strengthening effect on gluten, as evidenced by the depth of immersion of the automated penetrometer body in gluten and the rate of compression strain of the gluten sample. The most pronounced improvement in the quality of gluten occurs when paste is added in an amount of 7.5% by weight of flour, with a complex indicator of the quality of gluten, the bonification number (CU) increases by 5-20 units for flour with medium and weak gluten.

The data on the effect of CBP on the gluten frame of the test correlate well with the characteristics of its rheological properties.

The effect of different dosages of CBP on the process of formation, development and destruction of wheat dough during its mechanical processing at the kneading stage was studied on the QA-203 valorig ..

The results of digital processing of the valograms are presented in table. 2.

According to experimental data, the inclusion of CBP in the formulation leads to a regular increase in the water absorption capacity of flour (CHD), stability (to + + gst) of the dough during kneading, and the colorimetric number for almost all flour samples, which indicates an increase in the structural strength of the test with CBP. However, the resistance of the dough to machining at the structural destruction site decreases with an increase in the content of CBP in the formulation, which is probably due to the more intensive mechanochemical processes of destruction of flour biopolymers during kneading of dough having a higher structural strength. This is also indicated by a decrease in the colorimetric number for flour sample No. 3, which has good baking properties. The volume and physicomechanical properties of the bread gut are largely determined by the ability of the dough pieces to hold carbon dioxide at the final proofing stage. When evaluating the deformation behavior of the test under tension, we used the Chopin alveograph,

Digital processing of alveograms is given in table. 3.

According to the alveogram data1, as the content of CBP in the dough increases, the elasticity of the dough increases and the elongation decreases in proportion to the gluten content in the flour. A comprehensive indicator of alveograms deformation work

the dough is increased for a sample of flour with a strong gluten. Increasing W for dough from batch flour 2; 3, containing 15% of KBP, is most likely due to the imperfections of the alveograph in assessing the structural and mechanical properties of an overly elastic material, rather than improving the baking properties of flour.

Thus, the corn protein paste has a significant effect on the rheological properties of the dough. The introduction of KBP. Significantly improves the properties of flour of low baking quality. It should be noted that with increasing duration

5, the strengthening effect of CBP is manifested to a greater degree and becomes excessive, which adversely affects the quality of baked bread.

0 Salt is known to influence the baking properties of flour. The result of salt additions is the strengthening of the gluten skeleton of the dough, as well as the inhibition of fermentation associated with increased osmosis sensitivity of the yeast.

In the table. Figure 4 presents data on the study of the effect of CBP and salt on the intensity of alcoholic fermentation.

It follows from the table that gas formation in a test prepared on a saline solution with a paste is almost identical to gas formation in a test sample without salt, which is explained by the exclusion of the negative effect of salt on the biochemical and microbiological processes that take place during test preparation. This phenomenon may be caused by the formation of chemical bonds between the paste proteins and NaCI. Increase

0 gas production in option 3 (with paste without salt) is caused by microorganisms supplemented with KBP as compared to option 2 (without salt and without paste). Intensification of biochemical

5 processes contribute to greater loosening of the dough, which is a prerequisite for high quality products,

The chemical bonding of paste proteins with NaCI eliminates the effect of total

0 (from paste and salt) gluten strengthening, data on the study of the effect of prescription ingredients on the gluten frame are given in Table. 5.

In the study of rheological

The 5 properties of the test with the introduction of KBP in the composition of the saline solution obtained the same (within the experiment) results as when applying only paste. This confirms the opinion that the influence of salt on the test preparation process is excluded due to the formation of chemical bonds between the CBP and NaCI proteins.

At the same time, the formation of sodium proteinates slows down the adsorption of phenolic paste compounds on the gluten of flour, resulting in a significant decrease in the darkening of the bread gut, which in turn eliminates the negative effect of KBP on the organoleptic characteristics of the finished products, bread gut with the addition of KBP in the salt the solution is practically indistinguishable from the intestine of the control bread. The results of test laboratory baking of bread with different dosages of KBP, prepared by different methods of dough preparation from flour of various baking qualities, are given in table. 6.

From experimental data it follows that the use of KBP is advisable in the production of bread from low-quality flour, while dough preparation on a liquid dough (f. O) should be preferred. In the case of making bread from flour of normal quality, large, thick pastries should be used.

The method is carried out as follows.

To prepare the dough, a pre-calculated amount of water of such temperature was measured so that the dough temperature was 28-30 ° C. Pressed yeast and flour were exchanged in this water until a homogeneous mass was obtained. Fermentation of the sponge lasts 180-210 minutes, at a temperature of 30 ° C and humidification. Water (calculated) was added to the finished dough with dissolved salt and protein corn paste. The water temperature should provide a test temperature of 30-32 ° C. At a temperature of 30-32 ° C and humidification of the air for 90 minutes (during dough preparation on a large thick dough (for flour with good baking ability) or within 30 minutes (for dough of low quality flour) during dough preparation on a liquid dough, the dough is fermented. respectively 60. and 15 minutes after the start of fermentation, the dough was dipped. At the end of the fermentation, the dough was divided into two pieces.One after giving it a round shape was placed in a pre-greased form, the second on an oiled iron sheet. liters of proofing in a thermostat (temperature 35 ° С, air humidity 75-80%). The end of proofing was determined organoleptically. Baking of bread was carried out in an electric furnace at a temperature of 220-250 ° С with humidification of the baking chamber. Baking samples were baked for 20 min, shaped 35

min At the end of baking, the top crust of bread was moistened with water and the bread was weighed. The quality of the bread was evaluated after it was cooled.

The bread was baked according to the above method in accordance with the examples given in the table. 7. The quality indicators of baked products are given in table. 8. As shown by experimental data, the introduction of protein corn paste of less than 5% (example 1) does not provide a sufficient improvement of the properties of flour with a low baking ability, does not have a sufficient effect on the structure of the dough (example 1a), if used flour of normal quality, physico-chemical properties practically do not differ from the control.

When pasting more than 10% by weight

0 flour, the quality of bakery products is reduced, due to the excessive elasticity of the dough due to an increase in the dosage of corn protein paste.

The optimal paste input is

5, the amount of 5-10% by weight of flour (example 2; 3; 4), which favorably affects the organoleptic indicators of product quality. It should be noted that product quality indicators (porosity, volumetric

0 yield, form stability), developed from flour with low baking ability, are practically not inferior to similar indicators of products made from flour of good quality.

5 Along with improving the baking properties of flour and improving the quality of bread, corn protein concentrate indicates a significant effect on the biological value of bread. Amino Acid Data

0 analysis of bread samples are given in table. 9, and chemical scores of essential amino acids in table. 10.

With the addition of KBP, the number of limited amino acids is sharply reduced,

5 improves their balance. However, the degree of protein utilization depends not only on the amount of amino acids, but also on their structural features, on their availability to digestive tract proteinases. In connection with this, the digestibility of the product was determined. Fortified bread is characterized by a higher (75.4) digestibility by digestive enzymes compared to bread made by a baking method for which digestibility is 65.3%.

The proposed method for the production of bread makes it possible to increase the protein content and bread quality, and to use flour with low baking properties in bread making.

Claims (1)

The claims A method of manufacturing bakery products with a high protein content, comprising preparing a dough from a portion of wheat flour, water and baker's yeast, fermenting it, kneading dough from a fermented dough, the remaining portion of flour, water, salt and 5-10% of the total weight of flour of protein isolate fermentation of the dough, its cutting, proofing of the dough pieces and baking of products, characterized in that, in order to improve the quality of the products, corn protein paste with a mass fraction of solids of 24.5-26.8% and containing protein by 72.8% -84.0% obtained from oilcake of maize germ by double extraction of protein in the presence of alkaline-earth metal by isoelectric precipitation of protein and its dehydration with ethyl alcohol, and before kneading the protein paste is pre-mixed with salt and water . Gluten Quality Indicators Table2 The effect of CBP on the formation of dough from wheat flour of various quality data of valorigraph Table 1 Table 3 The effect of CBP on the baking properties of wheat flour according to the alveograph The effect of KBP and salt on gas formation in the test TABLE Effect of Prescription Ingredients on Wheat Flour Gluten Physico-chemical indicators of the quality of bread Table a Tabditzab Examples of specific performance Bread quality indicators Amino acid composition of bread proteins Table Table 8 TableE Note. A - mass fraction of amino acids in a completely dry product. % B - mass fraction of amino acids in the protein. % Chemical scores of NAK bread Note. A - mass fraction of amino acids in the protein,% C — chemical rate, mass fraction of amino acid to the FAO / WHO standard,%. Editor Tehred M. Morgenthal Order 310Mintage Subscription VNIIIPI of the State Committee for Inventions and Discoveries under the USSR SCST 113035, Moscow, Zh-35. Rauska nab., 4/5 Continuation of the table. 9 Table 10 Proofreader I. Shulla