RU2110919C1 - Method for producing dietary bread - Google Patents

Abstract

FIELD: baking industry. SUBSTANCE: method involves dough kneading from wheat flour, water, yeast, salt; dough fermentation; proofing of dough pieces and bread baking. Additionally introduced in composition are grains of autumn or spring wheat. Grains are cleaned and moistened by water with temperature 45-48 C. Then grains are subjected to rest for 48-50 h and extruded in grain mass with 41-45% of humidity. Mixing of components are carried out in two stages: first, sour is prepared from extruded grain mass 40-50% from total grain mass and flour in dough, respectively, water, 20-25%, and yeast, 1.3-1.5%. Resulting mixture is aged for 2.5-3 h at 32-33 C, and introduced are remaining water, salt not less 1.3%, and yeast, 0.5-0.7%. After mixing, wheat flour 40-50% from total grain mass and flour in dough is introduced. Dough fermentation is carried out at 30-32 C for 1.5-2 h. In proposed method, used as grain may be oat grains, or mixture of oat grains and autumn or spring wheat at ratio 1:4. EFFECT: higher food value. 2 cl, 2 dwg, 1 tbl

Description

 The invention relates to the production of bakery products, in particular to methods for the manufacture of dietary bread.

 A known method for the production of dietary bread, comprising kneading dough from flour, yeast and liquid phase, introducing a herbal supplement, fermenting the dough, proofing, baking, as herbal additives use an extract of targeted collection of medicinal plants and vegetable disintegrate, and the extract of medicinal plants is prepared by mixing crushed dry plant material and boiling water at a ratio of 1:10, followed by sonication of the mixture for 45-60 minutes and separation of the liquid fraction and the extract using comfort as a liquid phase in the dough, and a vegetable disintegrate is prepared from raw beets and carrots or pumpkins taken in a total amount of 7-14% by weight of flour at a ratio of 2.5: 1, by grinding them to a homogeneous mass, adding table salt , provided by the recipe, and sonication of the mixture for 30-45 min, while the vegetable disintegrate is introduced at the end of the fermentation of the dough [1].

 The disadvantages of this method are the complexity of the technological production, the presence of a large number of components that make up the bread.

The closest technical solution to the proposed method for the production of dietary bread is a known method for the production of wheat bread, which involves kneading the dough on a rotary homogenizer from wheat flour, water, yeast, salt and other prescription components with the introduction of a sugar-containing product, fermenting the dough, and applying it to mastication, which carried out in a plasticator until the test reaches the maximum strength structure, cutting the dough, proofing the dough pieces and baking bread, as part of the recipe to wheat bran in the amount of 4-6% of the total mass of flour and bran in the dough, which before mixing the dough is mixed with water at a ratio of 1.0: 8.3-12.5, yeast and part of the salt provided for in the recipe and taken in an amount of 0.5-1.0% of the total mass of flour and bran in the dough, the resulting mixture is incubated for at 30-35 ^o C, fermentation of the dough is carried out for 1.5-2.5 hours, and the remainder is introduced in the form of an aqueous solution during plasticization by pressing it into the dough layer [2].

 The disadvantage of the prototype is the low content of mineral elements, vitamins, high cost of bread.

 The aim of the invention is to improve quality, reduce costs, enhance the therapeutic properties of bread.

This goal is achieved by the fact that according to the method for the production of dietary bread, which involves kneading dough from wheat flour, water, yeast, salt, fermenting dough, proofing dough pieces and baking bread, winter or spring wheat grains are additionally added to the recipe components, and the grains are cleaned , moistened with water, the temperature of 45-48 ^o C, then otlezhivat it for 48-50 hours, then extruded in the grain cereal mass with 41-45% moisture, the mixing of the components is carried out in two stages. initially prepared for wax from extruded grain mass of 40-50% of the total weight of grain and flour in the dough, respectively, of water 20-25%, yeast 1.3-1.5%, the resulting mixture is kept for 2.5-3.0 hours at temperature 32-33 ^o C, then the remaining calculated water is introduced, salt is not more than 1.3%, yeast 0.5-0.7%, mixed, then wheat flour is introduced 40-50% of the total weight of grain and flour into the test, the fermentation of the test is carried out at a temperature of 30-32 ^o C for 1.5-2 hours

 In the proposed method for the production of dietary bread can be used oat grains, as well as a mixture of oats and winter or spring wheat in a ratio of 1: 4.

 In FIG. 1 presents an apparatus diagram of the preparation of grain used in the proposed method for the production of dietary bread; in FIG. 2 is a hardware diagram of the production of dietary bread.

 The hardware scheme for preparing grain (Fig. 1) consists of a receiving hopper 1, pneumatic separators 2, 3, a grain-cleaning combined machine 4, a water tank 5, a screw conveyor 6, hoppers 7, a conveyor 8, a weight batcher 9, an extruder 10, a bowl 11 .

 The hardware scheme for the production of dietary bread (Fig. 2) consists of a bowl 11, an extruder 10, a dough mixer 12, a flour dosing device 13, a de-dipping device 14, a dividing machine 15, a rounding machine 16, bread forms 17, a proofing chamber 18, and a baking oven 19.

 The grain after weighing on the scales is sent to the receiving hopper 1 (see Fig. 1), from which it is fed by a vertical material pipe to the air separator 2. In the air separator 2, the grain is cleaned of small impurities. The cleaned grain enters the combined grain cleaning machine 4, in which the grain is cleaned of impurities, cockle, broken and small grains are selected, adhered dirt and beard are separated.

After this, the grain enters the pneumatic separator 3 of the second lift, where the grain is again cleaned of impurities, and enters the screw conveyor 6, where water is supplied from the tank 5 at the rate of 50 l per 100 kg of grain. The temperature of the water is 45-80 ^o C. The grain moistened and mixed in the screw conveyor 6 is fed into the hopper 7, where it is kept for 48-50 hours. The grain swells and gives small sprouts.

 From the hoppers 7, the grain is conveyed by the conveyor 8 through the weighing batcher 9 to the extruder 10, where the grain is extruded into the grain mass, which is then fed into the bowl 11 for preparing the starter culture.

 The dough is prepared in two stages: sourdough and dough.

 The recipe and mode of preparation of the test are shown in the table.

 Sourdough is prepared with a moisture content of 41-45% of the total amount of extruded grain mass, which is 40-50% of the total amount of grain and flour in the dough.

 To prepare the starter culture in a bowl 11 (see Fig. 2), water is added, yeast is introduced and mixed, then the extruded grain mass is poured through the batcher. Kneading is carried out by a dough-mixing machine 12 until a well-mixed mass is obtained, after which the yeast is put on acidification for 2.5 - 3 hours to an acidity of 5.5 - 6.0 degrees.

 At the end of acidification, the remaining water, salt, and yeast are added to the bowl 11, mixed and then the flour is introduced through the batcher 13. The dough is kneaded until a homogeneous mass of 10-20 minutes is obtained. Then the dough is placed on fermentation, the duration of which is 1.5 - 2 hours. The readiness of the test is determined until the acidity of 4 deg.

The finished dough from the bowl 11 by the dipping trowel 14 is fed into the dough dividing machine 15, the obtained billets are sent for rounding to the dough rounding machine 16, after which the dough billets are placed in molds 17 greased with vegetable oil and sent to the proofing chamber 18 for proofing. Proofing time 50-60 min. Baking bread is done in a baking oven 19 at a temperature of 200-220 ^o C, the baking time of 35-40 minutes To obtain gloss, the product is sprayed with water before being taken out of the furnace 19. The product is baked in sizes of 300, 500, 700 g.

 The proposed bread belongs to a dietary food product that has passed a clinical trial in the Mordovian Republican Clinical Hospital.

 Diet bread made by the proposed method contains carbon 40-50%, including starch, fat 1%, is a source of vitamins B, PP, B2, B6 and E, mineral elements: potassium, sodium, chlorine, iron, copper, iodine, manganese, some of which (iron, copper, manganese) are involved in hematopoiesis.

 Due to the fact that the daily diet includes from 250 to 500 g of bread, a person receives daily 25-35 g of protein, 150-200 g of carbohydrates, minerals and vitamins.

 100 g of dietary bread made by the proposed method, give 200-250 kcal, bread has a large porosity, is easily digested, so you can use it in sparing (gastrointestinal tract) diets.

 Dried or yesterday’s baked bread has a less sokogonny effect, therefore it is better tolerated and recommended for diseases: peptic ulcer and 12 duodenal ulcer, acute gastritis, during exacerbation of chronic gastritis and gastroduodenitis with normal and increased secretion, after bowel surgery, acute hepatitis , cirrhosis of the liver, acute cholecystitis, after operations on the biliary tract, stomach, acute pancreatitis.

 Yesterday’s bread was also used for diseases of the cardiovascular system: circulatory disorders of the I-II degree, rheumatic heart disease, atherosclerosis, hypertension of the I-II degree, as well as for diseases of the urinary tract: chronic nephritis, acute pyelonephritis and chronic pyelocystitis.

 Made dietary bread according to the proposed method has high nutritional value.

Claims (2)

1. A method for the production of dietary bread, comprising kneading dough from wheat flour, water, yeast and salt, fermenting the dough, proofing the dough pieces and baking bread, characterized in that winter or spring wheat and / or oat grains are additionally added to the recipe components moreover, the grains are cleaned, moistened with water at a temperature of 45 - 48 ^o C, then they are traced for 48 - 50 hours, after which the grains are extruded into a grain mass with a moisture content of 41 - 45%, while the components are mixed in two stages, first prepare zak Asuka from extruded grain mass 40 - 50% of the total weight of grain and flour in the dough, respectively, water 20 - 25%, yeast 1.3 - 1.5%, the resulting mixture is kept for 2.5 - 3.0 hours at a temperature 32 - 33 ^o C, then the remaining calculated water is introduced, salt is not more than 1.3%, yeast 0.5 - 0.7%, mixed, then wheat flour is introduced 40 - 50% of the total weight of grain and flour in the dough fermentation of the dough is carried out at a temperature of 30 - 32 ^o C for 1.5 to 2.0 hours  2. The method according to claim 1, characterized in that the ratio in the mixture of grain of oats and winter or spring wheat is maintained equal to 1: 4.

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