RU2116730C1 - Method for preparation of wheat sponge bread - Google Patents

Abstract

FIELD: food industry, in particular, baking industry for preparation of sponge bread. SUBSTANCE: after fermentation of sponge, cereal additive is introduced in it. The latter is enriched with mycelium of mushroom Pleurutus ostreatus /Fr. / Kumm. EFFECT: increased quality and food value of bread; reduced flour quantity in formula for 3%. 2 cl, 2 tbl

Description

 The invention relates to the baking industry and can be used in the technology of preparation of wheat jar bread.

 Known methods of making wheat bread using protein-containing additives, which may include wheat bran, cereal, soy flour, algae [1,2]. However, in addition to protein-containing additives, the composition of such products also includes additional raw materials, such as granulated sugar, butter, improvers, as a result of which these methods are laborious.

 Closest to the invention in terms of biochemical and technological nature is a method for making doctor's bread rolls [3], which are produced from premium flour with the addition of wheat bran.

 The main feature of this bread is the content of a large number of ballast substances - cell shells of grain, which are not absorbed by the body, but play an important role in digestion, improving metabolic processes in the human body.

 According to a known method, wheat bran is introduced into the dough in an amount of 20% by weight of flour. However, at the same time, to increase the intensity of gas formation in the dough, raw gluten, as well as granulated sugar and butter are added, which significantly increases the cost of the product.

 The aim of the invention is to increase the nutritional value of wheat bread.

 The goal is achieved by the fact that when preparing wheat bread, which includes kneading dough from traditional components - flour, water, yeast and salt, fermenting dough and dough, cutting, proofing and baking bread, a grain additive enriched with Pleurotus fungus mycelium is added to the dough during kneading ostreatus /Fr./ Kumm / oyster mushrooms /, in the amount of 3% by weight of flour.

 The composition of Pleurotus ostreatus /Fr./ Kumm is complex and includes a large amount of protein, organic acids, enzymes, vitamins, essential amino acids, biologically active compounds that have a stimulating effect on the vital activity of fermentative microflora of wheat dough.

 The amount of added grain supplement is limited to 3% of the weight of the flour. The introduction of less than 3% does not make it possible to obtain bread of standard quality, and the introduction of more than 3% is impractical from an economic point of view and does not improve the quality of the bread.

 In the table. 1 presents data on the effect of enriched grain additives on the quality of finished products.

 From the results presented in table. 1, it is seen that the use of a 3% additive contributed to a significant increase in the volume of experimental bread samples / from 1940 cm in the control to 1960 cm in the experimental samples / and their porosity / by 5% compared to the control /.

 Example 1. The preparation of wheat bread in a dough method.

 To prepare wheat bread in a dough method from premium flour, when mixing dough with 45 - 55 kg of flour, 1.0 kg of pressed baker's yeast and 25 - 30 kg of water are added.

The dough wanders for 210 - 240 min at a temperature of 26-30 ^o C. Then 55 - 45 kg of flour, 1.3 kg of salt, 3 kg of crushed wheat grain enriched with mycelium of the fungus Pl.ostreatus /Fr./ Kumm, are added to the dough. kg of wheat bran enriched with Pl.ostreatus fungus mycelium, and the remaining water calculated.

The dough wanders for 60 - 90 minutes at a temperature of 30 ^o C.

Proofing dough - 40 min, at a temperature of 32 ^o C.

Dough pieces are baked at a temperature of 215-250 ^o C for 45 - 50 minutes

 3% by weight of flour of crushed wheat grain / sample 1 / and crushed wheat bran / sample 2 / enriched with oyster mushroom mycelium were added to the test samples.

 Bread prepared in this way has a pleasant taste and aroma, normal volume and porosity / table. 2 /.

 Analysis of the results given in table. 2 shows that the introduction of the grain supplement Pleurotus ostreatus / Fr./ Kumm / oyster mushrooms into the jar bread formulation intensifies the fermentation microflora of the wheat dough. So, the amount of carbon dioxide released after 5 h of fermentation in the control sample was 20 cm, in the experimental samples it increased from 30 cm / sample 2 / to 35 cm / sample 1 /. Porosity increased by 2 - 6% compared with the control. At the same time, prototypes of products contained more aromatic substances and volatile fatty acids in the crumb. If the content of aromatic substances in the control did not exceed 5.7 ml of sodium bisulfite, then when 3% of the supplement enriched with oyster mushroom mycelium was added, their amount increased to 6.8 ml of sodium bisulfite. The content of volatile fatty acids in this case increased from 5.0% in the control to 5.5% in the experimental samples.

 The taste and aroma of the finished bread met the requirements of GOST.

 Thus, the invention allows to obtain bread of high quality, with increased nutritional value, as well as to reduce the amount of flour in the recipe by 3% due to the use of grain additives enriched with mycelium of the fungus Pleurotus ostreatus / Fr./ Kumm / oyster mushrooms /, which reduces the cost of bread and makes it possible to attribute it to a group of products for special purposes.

 At the Academy of Refrigeration and Food Technologies at the Department of Food Biotechnology, wheat bread was obtained in a dough method.

 The additive was obtained in the laboratory of Mycology and Phytopathology of the All-Russian Research Institute of Plant Protection.

 At the enterprises of the baking industry, this method can be used provided that the additive is obtained at the same enterprise.

Claims (2)

 1. A method of preparing wheat bread on a dough, including kneading dough from traditional ingredients, dough fermentation, dough kneading, dough fermentation, butchering, proofing and baking bread, characterized in that after fermenting the dough when kneading dough, 3% of the grain supplement enriched with mycelium is added fungus Pleurotus ostreatus (Fr.) Kumm (oyster mushrooms), by weight of flour.  2. The method according to claim 1, characterized in that as a grain additive, wheat grain or wheat bran enriched with mycelium of the fungus Pleurotus ostreatus (Fr.) Kumm (oyster mushrooms) is used.

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