RU2096958C1 - Method for preparing bakery goods - Google Patents

Abstract

FIELD: food industry; in particular, in regions with soft drinking water (with reduced content of Ca and Mg) used for dough kneading and for preparation of yeast and sours. SUBSTANCE: method involves dough kneading from flour, yeast, salt, water, mineral calcium-magnesium additive and other ingredients prescribed in formula. Mineral additive is preliminarily introduced in the following amount: CaMg²⁺, 80-120 mg/l; and MgCa²⁺, 30-60 mg/l. EFFECT: reduced risk of appearance calcium-dependent disorders. 6 tbl

Description

 The invention relates to the baking industry, more specifically to the creation of bakery products for preventive purposes.

It is known to use mineral additives containing calcium and magnesium in the preparation of both yeast and bakery products. However, in the known methods for preparing yeast, the problems of ensuring their vital functions, improving quality, etc., were solved. without taking into account the mineral composition of water, that is, the goal was not set to correct for the composition of Ca and Mg in the drinking water of the region [1-4]
It is known that in some regions the deficiency of Ca and Mg in drinking water (soft drinking water) can act as an independent risk factor for many diseases, and this effect increases depending on the duration of consumption of such water. The loss of Ca by the body throughout life due to the consumption of low-saline water (with almost no basic hardness elements Ca and Mg in it), for example, for residents of northwestern Russia (St. Petersburg, Petrozavodsk, Murmansk, Arkhangelsk Oblast, as well as Finland, Sweden , Norway, Japan, some regions of Canada, Brazil, etc.) are from 3 to 4 kg. This leads to compensatory powerful leaching of Ca from bone depots with pathological accumulation of it in other tissues: the vascular wall, in the valvular apparatus of the heart, in the kidneys with increased stone formation, diseases of the musculoskeletal system in children (rickets) and adults (osteoporosis), pathology in obstetrics, lactation disorders, diseases of early childhood, as well as the development of Ca-dependent hypertension, which is often found in these regions. For example, in St. Petersburg, among men and women of all ages, the frequency of hypertension is 1.5 times higher than its prevalence in cities of other regions and is comparable only with the frequency of hypertension in Scandinavian countries that consume drinking water of the same composition. Drinking water with the proper concentration of Ca and Mg in it, capable of satisfying the daily requirement of the body for these minerals, can be prepared and purchased by not every resident of these regions. On the other hand, a simple increase in the amount of calcium in water and calcined products will not solve the problem, since both the concentration of ions of these metals in a digestible form and their ratio in the consumed water or the aqueous phase of food products are physiologically significant.

 A known method of preparing dietary bakery products, adopted for the closest prototype [5] provides for kneading dough from flour, yeast, salt, water, a calcium supplement in the form of pre-crushed egg shells (and other components provided for by the recipe) containing both Ca and and Mg in a ratio of 98.00: 0.02 (4900: 1), for therapeutic and prophylactic purposes.

But recent studies have shown that calcium, introduced in a mineral supplement from crushed eggshells, is practically not absorbed for two reasons, the insolubility of CaCO ₃ salt [6–9] and the absence of magnesium ions in the required amount.

 The authors of [10–14] also showed the need for the content of Ca 80 120 mg / L and Mg 30 60 mg / L in the aqueous phase to ensure the physiological needs of the body and optimal assimilation of the calcium consumed by the body.

 The absorption of Ca in the body increases and positively correlates with the solubility of potassium salts in water [9 and 10]. Ca is assimilated in the presence of Mg.

 To obtain an enriched food product of wide everyday consumption (in which water enters as a substrate and one of the main components) with optimal physiological characteristics, one must take into account the amount of Ca and Mg introduced into the product, but also their form, the content of Ca and Mg in the composition of water in the region.

 The objective of the invention is the creation of enriched bakery products with prophylactic properties aimed at reducing the risk of the listed Ca-Mg-dependent diseases by increasing the digestibility of the mineral additive while increasing its content in the aqueous phase of bread without reducing the baking and taste characteristics of the products.

 The technical result obtained is the enrichment of baked food products with elements of Ca and Mg in an assimilable form in quantities and proportions that meet the physiological needs of the body without compromising its basic consumer properties.

 The proposal is based on the discovered negative effect of the natural mineral composition of soft drinking water on some physiological characteristics and the growth of this effect depending on the duration of its consumption.

 In the process of baking, the ratio of the ionic composition of the “aqueous phase” of the product changes: while 98% of the magnesium is in the aqueous phase of the product, Ca is present in it only 1/3 (2/3 of the amount introduced is associated with the solid phase of the bread). In order to avoid depletion of the aqueous phase of bread with mineral components due to the use of soft water, on the one hand, and partial binding of Ca to the components of the solid phase, on the other hand, to restore physiologically adequate ratios of Ca and Mg in the aqueous phase of the product, it is necessary to correct the composition of water with additives of Ca and Mg, soluble in water, easily dissociable and assimilated by the body to 100% in doses corresponding to the maximum physiological needs (80 120 mg Ca and 30 60 mg Mg in 1000 ml of water). Thus, the bread becomes "more physiological."

 The method is recommended for regions in which the concentration of Ca in water is 3.0 mg / l (Sweden), 8.0 mg / l (northwest of Russia), etc. instead of consumed 100 120 mg / l, and Mg 0.3 mg / l instead of 30 60 mg / l.

 The essence of the proposed method for the preparation of dietary bakery products, comprising a curtain of dough from flour, yeast, salt, water, mineral calcium-magnesium additives and other components provided for in the recipe, is that a mineral additive in the amount of Ca 80 120 mg / l and Mg 30 60 mg / l. In this case, the necessary elements are introduced both during the preparation of liquid yeast, yeast, and during the kneading of the dough either in the form of powders from the composition of soluble salts, or in the form of concentrated aqueous solutions, taking into account the fact that during baking the ratio of the ionic composition of the "aqueous phase" of the product changes . While all the magnesium introduced remains in it, 2/3 of the calcium binds to the solid phase of the bread. Therefore, in the process of preparing water for breeding yeast, yeast, kneading dough, it is necessary to take into account the ongoing depletion of the aqueous phase of bread.

The method provides for kneading dough from flour, yeast, salt and other receptor components. The difference from the prototype is that a mineral additive is preliminarily introduced into the composition of the liquid phase, containing, for example, liquid concentrates of the two main ingredients Ca and Mg-containing, with which they are subsequently diluted in the entire volume of the liquid, providing a ratio of Ca ²⁺ 80 120 and Mg ²⁺ 30 60 mg / l, taking into account the natural regional composition of drinking tap water. For example, the content of natural water-soluble salts of calcium and magnesium in drinking water in the north-west of Russia is about 8 mg / l, you can practically neglect and enter the maximum value of calcium 120 mg / l, taking into account the fact that up to 2/3 of it is associated with solid phase of bread, and Mg up to 60 mg, respectively.

Example 1. The preparation of a suspension of compressed yeast on artificially mineralized water for the north-west of Russia, in particular for St. Petersburg, g:
Pressed yeast 50
Tap water 245
Calcium salts (options), mg:
a) CaCl ₂ 81.6
b) CaCl ₂ • 2H ₂ O 108.0
c) CaCl ₂ • 6H ₂ O 160.9
g) 1M solution of CaCl ₂ 0.763 ml
Magnesium salts (options), mg:
a) MgSO ₄ • 7H ₂ O 150.7
b) MgCl ₂ 58.2
c) 1M solution of MgSO ₄ 0.613 ml
g) 1M solution of MgCl ₂ 0.613 ml
Example 2. Preparation of a suspension of pressed yeast on artificially mineralized water for regions containing more than 15 40 mg / l of calcium in drinking water.

Pressed yeast 50 g
Tap water 245 ml
Calcium salts (options), mg:
a) CaCl ₂ 54.4
b) CaCl ₂ • 2H ₂ O 72.0
c) CaCl ₂ • 6H ₂ O 107.3
g) 1M solution of CaCl ₂ 0.491 ml
Magnesium salts (options), mg:
a). MgSO ₄ • 7H ₂ O 75.3
b) MgCl ₂ 29.1
g) 1M solution of MgSO ₄ 0,307 ml
d) 1M solution of MgCl ₂ 0,307 mg
Previously, separately indicated salts are introduced into tap water, or in the form of a composition containing them in a predetermined ratio, stirred until complete dissolution, then a suspension is prepared in the usual way.

Example 3. The introduction of the required amount of salts of calcium and magnesium in the dough and bread by making the entire amount of added salts in a suspension of pressed yeast for St. Petersburg, g:
Pressed yeast 50
Tap water 245
Calcium salts (options), mg:
a) CaCl ₂ 406.2
b) CaCl ₂ • 2H ₂ O 538.1
c) CaCl ₂ • 6H ₂ O 801.6
g) 1M solution of CaCl ₂ 3.66 ml
Magnesium salts (options), mg:
a). MgSO ₄ • 7H ₂ O 750.4
b) MgCl ₂ 289.8
c) 1M solution of MgSO ₄ 3.06 ml
g) 1M solution of MgCl ₂ 3.06 ml
Example 4. The introduction of the required amount of salts of calcium and magnesium in the dough and bread by adding the entire amount of added salts to the suspension of compressed yeast for a region having a concentration of Ca from 15 to 40 mg / l
Pressed yeast 50 g
Tap water 245 ml
Calcium salts (options), mg:
a) CaCl ₂ 270.8
b) CaCl ₂ • 2H ₂ O 358.7
g) CaCl ₂ • 6H ₂ O 534.4
d) 1M solution of CaCl ₂ 2.44 ml
Magnesium salts (options), mg:
a) MgSO ₄ • 7H ₂ O 375.2
b) MgCl ₂ 144.9
g) 1M solution of MgSO ₄ 1.53 ml
d) 1M solution of MgCl ₂ 1.53 ml
In this way, you can add the required amount of magnesium calcium ions to the dough and bread, if the ratio of yeast flour to water is 2.5 100 61 (by weight).

The morphology of the yeast cells was not violated, the cells in the suspension remained round, medium in size, with a normal amount of lipid inclusions, with smooth, un thickened membranes. The number of dead cells (when stained with methylene blue) in both the control and experimental samples does not exceed 1 2%
Example 5. Determination of the quality of thick starter cultures for Darnitsky bread from a mixture of peeled rye flour and 1st grade (Table 1).

 When studying the quality of thick starter culture while refreshing it with a water-flour mixture using tap water (control) and mineralized water, it turned out that, ceteris paribus (temperature, duration of fermentation), the accumulation of acidity and the lifting force of the control and the proposed mineralization of the starter cultures were almost the same, and the increase in volume was more pronounced in the second case.

Example 6. Ingredients for kneading wheat dough with the addition of mineral salts (for St. Petersburg), kg:
Wheat flour 100
Salt 1.3
Tap water 61 l
Pressed baking yeast 2.5
Calcium salts (options), g:
a) CaCl ₂ 20.32
b) CaCl ₂ • 2H ₂ O 26.90
c) CaCl ₂ • 6H ₂ O 40.07 g
g) 1M CaCl ₂ solution 183.36 ml
Magnesium salts (options), g:
a) MgSO ₄ • 7H ₂ O 37.51
b) MgCl ₂ 14.49
c) 1M solution of MgSO ₄ 152.69 ml
g) 1M solution of MgCl ₂ 152.69 ml
The rest is prescription.

Example 7. Ingredients for kneading wheat dough with the addition of mineral salts for regions with a Ca ²⁺ content in water of 10 40 mg / l, kg:
Wheat flour 100
Salt 1.3
Tap water 61 l
Pressed baking yeast 2.5
Calcium salts (options), g:
a) CaCl ₂ 13.55
b) CaCl ₂ • 2H ₂ O 17.93
c) CaCl ₂ • 6H ₂ O 26.71
g) 1M solution of CaCl ₂ 122.24 ml
Magnesium salts (options), g:
a) MgSO ₄ • 7H ₂ O 18.76
b) MgCl ₂ 7.24
c) 1M solution of MgSO ₄ 76.35 ml
g) 1M solution of MgCl ₂ 76.35 ml
Else Prescription.

Estimated Humidity 46%
Dynamics of carbon dioxide evolution and an increase in the volume of dough during fermentation and proofing for white bread from wheat flour of the 1st grade (Table 2).

 There is a tendency towards a certain intensification of gas formation in semi-finished products on mineralized Ca and Mg water and an increase in the gas-holding ability of the dough pieces during the melting process, which is a positive moment in the production process.

 Tests have shown that, ceteris paribus (temperature, duration of dough fermentation), the use of the mineral additive Ca Mg intensified gas formation in semi-finished products. Finished bread samples had practically the same quality indicators in terms of humidity, acidity, specific gravity, porosity, crumb compressibility and organoleptic indicators practically did not differ and corresponded to the requirements of normative documentation (table 3, appendix).

Example 8. Dough for Darnitsky bread on a thick sourdough with the addition of a composition of mineral salts (for St. Petersburg), kg:
Flour 100
Tap water 63 l
Pressed baking yeast 2.5
Calcium salts (options), g:
a) CaCl ₂ 20.99
b) CaCl ₂ • 2H ₂ O 27.78
c) CaCl ₂ • 6H ₂ O 41.39
g) 1M solution of CaCl ₂ 189.57 ml
Magnesium salts (options), g:
a) MgSO ₄ • 7H ₂ O 38.74
b) MgCl ₂ 14.96
c) 1M solution of MgSO ₄ 157.89 ml
g) 1M solution of MgCl ₂ 157.89 ml
The rest is according to the recipe.

 The quality indicators of the dough and darnitsky bread are given in table. 5.

Example 9. The dough for bread Darnitsky thick sourdough with the addition of a composition of mineral salts for regions with a Ca ²⁺ content in water of 10 to 40 mg / l, kg:
Flour 100
Tap water 63 l
Pressed baking yeast 2.5
Calcium salts (options), g:
a) CaCl ₂ 13,99
b) CaCl ₂ • 2H ₂ O 18.52
c) CaCl ₂ • 6H ₂ O 27.59
g) 1M solution of CaCl ₂ 126.25 ml
Magnesium salts (options), g:
a) MgSO ₄ • 7H ₂ O 19.37
b) MgCl ₂ 7.48
c) 1M solution of MgSO ₄ 78.85 ml
g) 1M solution of MgCl ₂ 78.85 ml
(tab. 4, appendix).

 It was revealed that at the beginning and end of the fermentation of the dough, its consistency was close, and during the proofing period at a higher temperature, the dough turned out to be more plastic compared to that in tap water. Determination of Ca and Mg in the aqueous phase of the finished product showed that they are in the form suitable for assimilation by the body in the required amount.

 The quality of the bread obtained from the dough prepared according to the recipe of examples 8 and 9, completely match. The introduction of Ca and Mg liquid concentrates is more convenient during the kneading process.

 After baking, the amount of Ca and Mg in the darnitsa bread was determined.

 Determination of the physiological level of consumption of Ca and Mg elements in drinking water and the aqueous phase of food products was determined on animals (rats, rabbits).

 As a result, the content of Ca and Mg in bread increases with the introduction of a mineral additive in the aqueous phase of bread, and Mg is in sufficient quantity to ensure the absorption of Ca.

 With a decrease in the Ca content in water from 7 to 0 mg / L, a paradoxical effect of Ca accumulation in the studied tissues of the cardiovascular system is observed inversely proportional to the Ca level: respectively, 3.65 ± 0.7 in the aortic wall and 0.34 ± 0 in the myocardium , 09, against the background of increased Ca resorption from bone tissue (Ca content in the shin diaphysis 290 mg / g wet weight versus 340 mg / g) and a decrease in blood Ca level (up to 1.7 mmol / L). The effect of paradoxical accumulation of Ca in the aortic wall was accompanied by an increase in its fluid and impaired contractility of the heart. In 20 25% of cases, these animals develop arterial hypertension and Ca transport through the erythrocyte membranes increases 1.5-fold.

 The increase in Ca to a concentration in the range of 140 to 180 mg / l, i.e. the use of hard water also led to an increase in the calcium-accumulating ability of the tissues of the vascular wall, myocardium, 4.9 ± 0.8 and 0.42 ± 0.06 mg / g wet tissue weight, respectively. This effect was the greater, the lower the concentration of magnesium in water.

 The fluctuations of magnesium both in drinking water and in water for kneading with the proposed mineral supplement turned out to be physiological. For kneading in an additive of Mg from 30 to 60 mg / l. At the same time, the Mg content in the tissues was in the normal range: 1.2 ± 0.3 in the aorta and 0.3 ± 0.05 in the myocardium.

 When using saline water with an Mg content of less than 30 mg / l, changes in some electrophysiological characteristics of the rhythm develop, a 1.5-fold increase in the level of Ca in the intracellular structures of blood plate cells, biochemical signs of an increase in vascular tone and the development of arterial hypertension: an average increase in blood pressure in the group up to 145 ± 20 mmHg (versus 110 ± 18 in the group of animals that received bread on "balanced" water). The accumulation of calcium by tissues increased.

 An increase in the Mg concentration in the mineral supplement of more than 70 mg / l does not manifest itself either in bread quality or physiologically. In addition, some types of flour and dough contain the necessary amount of Mg in an assimilable form, this should be taken into account when calculating the “regional” additive adjusted for a specific flour.

 The proposal takes into account the transformation of the product during kneading, fermentation, forming, proofing and baking and provides the elements Ca and Mg in the final finished product in an assimilable form in the form of soluble salts.

 The application of the method will allow the population to receive physiologically necessary elements with the product of wide everyday consumption. This method does not fully compensate for the lack of calcium and magnesium in the region, but it will significantly help the population reduce pathological changes associated with an unbalanced mineral composition as in the case of a lack of Ca and Mg ions, and significantly reduce the risk of diseases associated with these factors, in particular "paradoxical" accumulation of Ca in tissues.

 The aqueous phase of the prepared bread was tested in the laboratory of experimental and clinical cardiology of the Institute of Physiology. I.P. Pavlov RAS on models and animals. Tests have confirmed the achievement of the technical result of the effect, which consists in meeting physiological requirements. The absorption of calcium is associated with the ratio of the concentrations of Ca and Mg within the limits specified in the method in the aqueous (soluble) phase of the bread. Experiments have shown that in rats with a paradoxically high calcium-accumulating capacity of tissues, while taking “soft” (tap) water after switching to the use of “balanced” calcium and magnesium water with their soluble salts, many physiological parameters normalized: a decrease in Ca vascular wall, lowering blood pressure, increasing calcium in bone tissue and normalizing blood serum counts.

 The content of Ca and Mg in the blood and tissues at a low and normal content of Ca and Mg in the water on which the dough was kneaded is illustrated in Table. 6.

 Using the proposed method for the preparation of dietary bakery products provides the best digestibility of the mineral supplement, the ability to obtain a product with therapeutic and prophylactic properties in diseases of the musculoskeletal system in children (rickets) and adults (osteochondrosis), diseases of early childhood, pathology in obstetrics, lactation disorders, and also common Ca-dependent hypertension.

 There are no contraindications.

 The quality of bread is not deteriorating, but is improving in many respects.

Claims (1)

A method of preparing dietary bakery products, comprising kneading dough from flour, yeast, salt, water, mineral calcium-magnesium additives and other components provided for in the recipe, characterized in that the mineral additive is first introduced into the water in the form of water-soluble salts of Ca and Mg in an amount adequate physiological needs of the body, taking into account the regional composition, drinking water Ca ^{2 +} 80 120 mg / l, Mg ^{2 +} 30 60 mg / l.

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