RU2039436C1 - Method for baking bread - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: before mixing semifinished dough, the method involves preparing a mixture from ground egg shells, food acid or milk whey. For this purpose 0.5-1.0% of egg shells are disintegrated with ascorbic acid or condensed milk whey and part of water. These ingredients are taken in the quantities of 0.1-0.2, 0.01-0.1, 0.5-1.0, 7-10% respectively. As an alternative, ground egg shells are mixed with natural milk whey in the amount of 5-10% until a foam-like emulsion is produced. The resulting mixture is held for 15-60 min then the semifinished product (sponge, sour, and dough) is mixed. When preparing dough by a two-phase method the resulting mixture of ground egg shells and food acid or milk whey is introduced into sponge, or sour, or dough. Milk powder in the amount of 3-5% is added to the dough. Depending on the method of preparation, the dough is fermented from 40 min to 2.5 h and divided into dough pieces which are then proofed and baked. EFFECT: higher quality of bread. 1 tbl

Description

 The invention relates to bakery production, in particular to the production of bread, bakery products from wheat flour, rye flour or a mixture thereof.

 Currently, a significant amount of eggshells, which is a waste of bakery and confectionery production, as well as poultry processing enterprises (more than 8% of the mass of processed eggs), is not used. Special processing and grinding of the shell allows you to get a product containing about 39% calcium, as well as other valuable minerals phosphorus, calcium, magnesium, silicon, silver, etc.

Since the egg shell contains valuable trace elements, the Moscow State Institute of Chemistry and Commerce studied the possibility of using it to enrich bakery and flour confectionery products with minerals, mainly calcium in easily digestible form [1]
A known method for the production of flour confectionery products, according to which crushed eggshell is introduced into the composition of cookies for enrichment with mineral substances [2]
The disadvantage of this method is the lack of digestibility of mineral substances of the egg shell, as well as the feeling of crunching when chewing cookies due to the low dispersion of the crushed shell.

The closest technical solution to the proposed combination of features and the technical result achieved is a method for the production of dietary bread products, according to which crushed egg shells with a particle size of 50-100 microns are pre-mixed with a portion of water, sugar, pecton and yeast are introduced into the mixture activation, and when mixing the dough, medicinal plants are additionally introduced into it in the form of a collection [3]
The disadvantages of this method are the complexity of the process, the need for the collection of medicinal plants of expensive components, the introduction of which into the dough causes the formation of a specific aroma, taste not characteristic of bakery products, and also causes the crumb of the bread to darken, as well as the presence of a crunch when chewing.

 The purpose of the invention is improving the quality of bread by strengthening the structural and mechanical properties of the dough, increasing the digestibility of calcium contained in the eggshell, increasing the biological and mineral value of bread.

 This goal is achieved by the fact that in a method for the production of bread, which involves mixing a semi-finished product from flour, yeast, salt, water and other components provided by the recipe, the introduction of a calcium additive in the form of pre-crushed egg shells, fermentation of the dough, cutting, proofing and baking dough pieces, in the composition of the recipe components, milk powder is additionally added in an amount of 3-5% ascorbic acid in an amount of 0.01-0.1% or condensed milk whey is 0.5-1.0% or natural milk serum is 10-15% A mixture of crushed eggshell, ascorbic acid, or condensed milk whey 0.5-1.0% and part of water 6-10% of its total amount, or natural milk serum 5-10% is preliminarily prepared until a foamy emulsion is obtained, and the resulting mixture is kept for 15-60 minutes before being introduced into the semi-finished product.

 In the case of the use of natural milk whey, it is mixed with crushed eggshell with a particle size of 20-40 microns.

 An analysis of the chemical composition of bakery products shows that bread from flour of any yield needs to be enriched with calcium, which is the main structural component of bones, teeth, is involved in the regulation of cell membrane permeability in the process of transmission of nerve impulses, in the molecular mechanism of muscle contraction, and controls the activity of a number of enzymes. Calcium deficiency in food can cause rickets, caries, etc.

 The use of calcium supplements in the form of crushed chicken eggshell together with ascorbic acid or natural or condensed milk whey improves the properties of wheat flour proteins, strengthens the structural and mechanical properties of the dough, and as a result, increases the volumetric yield of bread by 7-10% of the finished product yield 1.0%, as well as an increase in bread of minerals valuable to the human body, calcium minerals by 8-15 times, phosphorus by 9.7% magnesium by 31.2%, and also by slowing down the stale process of bread for 7-9 hours

 An additional 3-5% introduction to the formulation components of powdered milk helps to increase the biological value of bread, since powdered milk contains essential amino acids lysine, methionine, tryptophan, and others that are deficient in bread. It increases the digestibility of bread proteins and the assimilation of calcium, which takes the form of calcium lactate.

 The assimilation of the natural forms of calcium contained in the crushed eggshell is close to 90% and is 2-2.5 times higher than that of traditional products.

 The consumption of bakery products enriched with egg shell powder helps to optimize the ratio of Ca and P, which favorably affects all aspects of metabolism.

 Egg shells included in bread products are excellent radionuclide-removing agents and can be used effectively in foci of radioactive contamination, since they reduce the accumulation of strontium-90, cesium-137 and other radioactive substances in the bone marrow. The consumption of 250-300 g of bread enriched with calcium allows you to cover the daily calcium requirement of children, adolescents and people of any age.

 Bread and bakery products enriched with calcium of eggshell in an easily digestible form (lactate Ca, calcium citrate, etc.) can be used for dietary and preventive nutrition.

 Method for the production of bread is as follows.

 Before mixing the semi-finished product (dough, sourdough, dough), a mixture of crushed eggshell, ascorbic acid or whey is prepared. For this, crushed eggshells in an amount of 0.5-1.0% by weight of flour in the dough and a particle size of 20-40 microns are mixed with ascorbic acid or condensed milk whey and part of the water taken in an amount of 0.01-0.1% 0.5-1.0, respectively, or crushed eggshells are mixed with natural whey in an amount of 5-10% until a foamy emulsion is obtained. The resulting mixture was incubated for 15-60 minutes. Then mix the semi-finished product (dough, sourdough, dough). When preparing the dough in a single-phase method, the resulting mixture is mixed with the prescription amount of flour, the remaining amount of water, milk powder 3-5% and the rest of the recipe components. When preparing the test in a two-phase way, the resulting mixture is introduced into a dough or sourdough. After fermenting the dough or sourdough, the remaining amount of flour, water, milk powder 3-5% and other recipe components are introduced into it and knead the dough.

Depending on the preparation method thereof dough is fermented at ³⁰ ° C for from 40 minutes to 2.5 hours, and then cut into dough pieces that are baked and rasstaivayut.

 PRI me R 1. The preparation of bread from wheat flour / s. The dough is prepared single-phase (unpaired method). Pre-mixed crushed eggshell with a particle size of 40 μm in an amount of 0.5% (0.5 kg) with ascorbic acid 0.01% (0.01 kg) and a portion of water 7.1% of its total amount until a foamy emulsion is obtained .

The resulting mixture was incubated for 60 minutes. Then the prescription amount of flour (100 kg), pressed yeast (2.5 kg), the prepared mixture, salt (1.3 kg), milk powder (3 kg), the remaining amount of water and load the dough with a moisture content of 43.5 are loaded into the kneading machine % After kneading, the dough is fermented for 2 hours 15 minutes at a temperature of 30 ^about C.

 Next, the fermented dough is cut into dough pieces, which are placed and baked.

PRI me R 2. The preparation of bread is carried out in a two-phase way on a large thick dough. Pre-mixed crushed eggshell in an amount of 1.0% (1.0 kg) with ascorbic acid 0.1% (0.1 kg) and a portion of water. Brew humidity 42% at 30 ^{° C} is fermented for 4 h.

 Into the fermented dough, add 30 kg of flour, the prepared mixture from crushed eggshells, table salt 1.3 kg, milk powder 5% (5 kg), the remaining amount of water and knead the dough.

 The dough with a moisture content of 43.5% is subjected to fermentation for 40 minutes.

 Next, the fermented dough is cut into dough pieces, which are placed and baked.

 PRI me R 3. The preparation of bread from a mixture of peeled rye and wheat flour 1 s The dough is prepared in a two-phase method using liquid sourdough.

A mixture of crushed eggshells, particle size 30 μm, in an amount of 0.75% (0.75 kg), ascorbic acid 0.05% (0.05 kg) and a portion of water 6% is preliminarily prepared. The mixture is kept for 60 minutes. . Then prepare a liquid yeast with a moisture content of 80% acidity of 8 ^about T, for which 16 kg of peeled rye flour, water, fermented liquid sourdough are mixed (1: 1). Rye peeled flour (49 kg), wheat flour of the first grade (33 kg), prepared mixture from crushed eggshells, pressed yeast 0.41 kg, table salt 1.5 kg, milk powder 4% (4.0%) are introduced into the liquid starter culture. kg) and water to achieve a dough moisture of 46.5% and knead the dough. The duration of the fermentation test 1.5-2.0 hours at a temperature of 30 ^about C.

 Next, they cut the dough into dough pieces, which are placed and baked.

PRI me R 4. The method is carried out analogously to example 1 with the only difference that the crushed eggshell is mixed with condensed milk whey 0.5% (0.5 kg) and a portion of water 8.4%
PRI me R 5. The method is carried out analogously to example 2 with the only difference that the crushed eggshell is mixed with condensed milk whey 0.75% (0.75 kg) and a portion of water 10.0%
PRI me R 6. The method is carried out analogously to example 3 with the only difference that the crushed eggshell is mixed with condensed milk whey 1.0% (1 kg) and a portion of water 10%
PRI me R 7. The method is carried out analogously to example 1 with the only difference that the crushed eggshell is mixed with natural milk serum 5.0% (5.0 kg).

 PRI me R 8. The method is carried out analogously to example 2 with the only difference that the crushed egg shells are mixed with 10% natural milk whey (10 kg).

 PRI me R 9. The method is carried out analogously to example 3 with the only difference that the crushed eggshell is mixed with 10% natural milk whey (10 kg).

 Quality indicators of bread are given in the table.

 Using the proposed method for the production of bread can improve the quality of bread, increase the calcium content in it by 7.5-14.5 times in comparison with unenriched bread, increase the yield of bread, reducing the technological costs of baking. It is advisable to use the products in the therapeutic and preventive nutrition of children, adolescents, nursing mothers and other population groups.

Claims (1)

 METHOD FOR PRODUCING BREAD, which involves mixing a semi-finished product from flour, yeast, salt, water and other components provided for in the recipe, introducing a calcium additive in the form of pre-crushed egg shells, fermenting the semi-finished product, cutting, proofing and baking the obtained dough pieces, characterized in that that in the composition of the components are added milk powder in an amount of 3 to 4% and ascorbic acid in an amount of 0.01 to 0.1% or condensed milk whey in an amount of 0.5 to 1.0% or milk natural whey in the amount of 5 10%, respectively, of the total weight of the semi-finished product, while crushed egg shells are pre-mixed with ascorbic acid or condensed milk whey with part of the water provided for in the recipe taken in the amount of 6 10% of its total amount or with natural milk whey until a foamy emulsion is obtained, and the resulting mixture is kept for 15-60 minutes before being introduced into the semi-finished product.

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