RU2147402C1 - Method of bread preparing - Google Patents

Abstract

FIELD: baking industry. SUBSTANCE: invention relates to preparing rye-wheat bread of enhanced biological value. Method involves addition of carbohydrate-protein complex prepared of coriander oil cake at amount 2.5-4.5% of total meal mass into dough during the batch. Before addition into dough this complex is mixed preliminary with rye meal at amount 1.68-2.28% of meal mass in dough in the presence of sodium metabisulfite at amount 0.4-0.7% and mixture is kept for 55-60 min. Complex is prepared by combination of oil cake acid and alkaline extracts and its precipitation at pH 4.7-5.6. Precipitated complex is separated. Acid extract is obtained by extraction of the parent coriander oil cake with hydrochloric acid solution at pH 1.05-1.15, at 30-32 C for 60-90 min in the presence of pepsin taken at amount 0.005-0.001% of oil cake mass. Alkaline extract is obtained by two-fold successive extraction of coriander oil cake remained after acid extraction with sodium hydroxide at pH 12.7-13.0 for 8-10 min in each extraction. EFFECT: enhanced biological value of rye-wheat bread, improved quality, broadened assortment. 3 cl, 10 tbl, 25 ex

Description

 The invention relates to the food industry, namely to baking.

 The closest in technical essence is a method of preparing rye-wheat bread, including kneading dough from wheat and rye flour, yeast, pressed yeast, saline, fermenting, cutting, proofing dough pieces and baking them (Collection of technological instructions for the production of bakery products. - M: Price list, 1989).

 The main disadvantage of the prototype is the low biological value of the finished product (41%).

 EFFECT: increasing the biological value of rye-wheat bread, improving its quality, expanding the assortment.

 The claimed technical result is achieved by the fact that according to the method of preparing the dough for rye-wheat varieties of bread, including kneading dough from wheat and rye flour, sourdough, pressed yeast, saline, fermenting, cutting, proofing dough pieces and baking them, in a recipe mixture the components in the batch are additionally added with a carbohydrate complex (UBC) from coriander cake in an amount of 2.5-4.5% of the total weight of flour in the dough, calculated on absolutely dry matter, while the carbohydrate complex contains low protein and fat, respectively 50, 39 and 6% on dry substance.

 Direct introduction of UBC in the dough leads to a decrease in quality indicators such as volume and porosity due to the reactivity of proteins. A positive effect is achieved with the introduction of UBC from coriander oil cake, subjected to preliminary fermentation with rye flour proteases and amylases in the presence of protease activating sodium metabisulfite.

 UBC is obtained by sequential extraction of soluble forms of the protein in weakly acidic and alkaline media, which are created by solutions of hydrochloric acid and sodium hydroxide by combining extraction in a weakly acidic medium with enzymatic modification of cake proteins by proteolytic enzyme (pepsin). The parameters of the release of UBK (active acidity of the medium, hydromodule) were determined experimentally and their selection is illustrated by examples 1-12.

Example 1. 50 g of oilcake are suspended in 8-fold amount of H ₂ O. For 3 hours the suspension is stirred on a magnetic stirrer at 25 ^o C. Then the extract is separated by decantation, and the residue is treated 2 more times with new portions of extractant. The solution containing the protein complex is made alkaline with 2 mol / dm ³ NaOH to pH 5.6, and the precipitated protein precipitate is separated from the solution (serum) by centrifugation at 3000 s ^-1 for 10 minutes. The precipitate is dried at 45-50 ^o C and weighed. Then, lipids are extracted from the obtained powder with hexane and the mass of the defatted product and oil is determined. The results are presented in table. 1.

Example 2. Analogously to example 1, but instead of H ₂ O, an HCl solution with a concentration of 0.050 mol / dm ³ is used as an extractant. The results are presented in table. 1.

Example 3. Analogously to example 1, but instead of H ₂ O as an extractant use a solution of HCl with a concentration of 0.075 mol / DM ³ . The results are presented in table. 1.

Example 4. Analogously to example 1, but instead of H ₂ O as an extractant, a HCl solution with a concentration of 0.100 mol / dm ^{3 is used} . The results are presented in table. 1.

Example 5. Analogously to example 1, but instead of H ₂ O, an HCl solution with a concentration of 0.125 mol / dm ^{3 is} used as an extractant. The results are presented in table. 1.

Example 6. Analogously to example 1, but instead of H ₂ O as an extractant use a solution of HCl with a concentration of 0.150 mol / DM ³ . The results are presented in table. 1.

Example 7. Analogously to example 1, but instead of H ₂ O, an HCl solution with a concentration of 0.175 mol / dm ³ is used as an extractant. The results are presented in table. 1.

Example 8. Analogously to example 1, but instead of H ₂ O as an extractant use a solution of HCl with a concentration of 0.200 mol / DM ³ . The results are presented in table. 1.

Example 9. Analogously to example 1, but instead of H ₂ O, NaOH solution with a concentration of 0.025 mol / dm ^{3 is} used as an extractant. The results are presented in table. 1.

Example 10. Analogously to example 1, but instead of H ₂ O, NaOH solution with a concentration of 0.050 mol / dm ^{3 is} used as an extractant. The results are presented in table. 1.

Example 11. Analogously to example 1, but instead of H ₂ O, NaOH solution with a concentration of 0.100 mol / dm ^{3 was} used as an extractant. The results are presented in table. 1.

Example 12. Analogously to example 1, but instead of H ₂ O, an NaOH solution with a concentration of 0.150 mol / dm ^{3 was} used as an extractant. The results are presented in table. 1.

From the table. 1 it can be seen that the highest yield of the product in a slightly acidic medium is observed at an acid concentration of 0.1-0.125 mol / dm ³ . In the alkaline pH zone, the maximum yield of the product with a minimum oil content in it is observed at an alkali concentration of 0.1 mol / dm ³ .

 It is known that the ratio of the mass of the feedstock and the liquid taken for extraction, the so-called hydromodule, is of great importance for the output of extractive substances from plant materials. Often the degree of extraction (extraction) of the product is not a direct derivative of the volume of the taken reagent. To establish a rational hydraulic module, an experiment was carried out, which is illustrated by examples 13-15.

Example 13. 50 g of oilcake is suspended in 5-fold amount of HCl (0.125 mol / dm ³ ). For 3 hours, the suspension is stirred on a magnetic stirrer at 25 ^o C. Then the extract is separated by decantation, and the residue is treated 2 more times with new portions of the extractant. The solution containing the protein complex is made alkaline with 2 mol / dm ³ NaOH to pH 5.6, and the precipitated protein precipitate is separated from the solution (serum) by centrifugation at 3000 s ^-1 for 10 minutes. The precipitate is dried at 45-50 ^o C and weighed. Then, lipids are extracted from the obtained powder with hexane and the mass of the defatted product and oil is determined. The results are presented in table. 2.

Example 14. 50 g of oilcake is suspended in 7-fold amount of HCl (0.125 mol / dm ³ ). Further, according to example 13. The results are presented in table. 2.

Example 15. 50 g of oilcake is suspended in a 10-fold amount of HCl (0.125 mol / dm ³ ). Further, according to example 13. The results are presented in table. 2.

 As can be seen from the table. 2, the hydraulic module 165 provides the highest yield of defatted product, which is 9% by weight of the original cake.

 In order to increase the yield of the product at the stage of acid extraction, enzymatic modification of oilcake proteins is carried out with a proteolytic enzyme. We used pepsin for this purpose. The choice and dosage of pepsin are determined based on the analysis of experimental data (examples 16-20).

Example 16. 100 g of ground meal is mixed with 500 cm ^{3 of} hydrochloric acid (pH 2.2), in which 0.001 g of pepsin (0.001% by weight of meal) is pre-dissolved. The suspension with constant stirring is kept for 3 hours. The allocation of UBC from the extract is carried out analogously to example 1. The results are presented in table. 3.

Example 17. 100 g of ground meal is mixed with 500 cm ^{3 of} hydrochloric acid (pH 2.2), in which 0.005 g of pepsin (0.005% by weight of meal) is pre-dissolved. The suspension with constant stirring is kept for 3 hours. The allocation of UBC from the extract is carried out analogously to example 1. The results are presented in table. 3.

Example 18. 100 g of ground meal is mixed with 500 cm ^{3 of} hydrochloric acid (pH 2.2), in which 0.010 g of pepsin (0.010% by weight of meal) is pre-dissolved. The suspension with constant stirring is kept for 3 hours. The allocation of UBC from the extract is carried out analogously to example 1. The results are presented in table. 3.

Example 19. 100 g of ground meal is mixed with 500 cm ^{3 of} hydrochloric acid (pH 2.2), in which 0.015 g of pepsin (0.015% by weight of meal) is pre-dissolved. The suspension with constant stirring is kept for 3 hours. The allocation of UBC from the extract is carried out analogously to example 1. The results are presented in table. 3.

Example 20. 100 g of ground meal is mixed with 500 cm ^{3 of} hydrochloric acid (pH 2.2), in which 0.020 g of pepsin (0.020% by weight of meal) is pre-dissolved. The suspension with constant stirring is kept for 3 hours. The allocation of UBC from the extract is carried out analogously to example 1. The results are presented in table. 3.

Thus, for the isolation of protein substances from coriander cake, the following modes are most rational: acid extraction of HCl at pH 1.05-1.15 in combination with enzymatic modification with pepsin (0.005-0.01% by weight of cake) and alkaline extraction of NaOH with pH 12.7-13.0. The duration and temperature of the extraction are selected based on the analysis of technical literature data, confirmed by the results of our own experiments: 1-1.5 hours (first extraction), 8-10 minutes (second and subsequent extraction) and 30-32 ^o C, respectively.

 The choice of dosage of UBC introduced into the dough was made on the basis of an analysis of the literature (Shcherbatenko V.V. Regulation of technological processes of bread production and improvement of its quality): with the addition of less than 2.5% in terms of SV, a noticeable increase in biological value is not provided, and more than 4.5% at NE with an increase in biological values (speed increases by more than 14%), the organoleptic characteristics of the finished product sharply deteriorate.

 Before kneading the dough, a semi-finished product is prepared, which includes UBC in a dosage of 2.5-4.5% by weight of flour in the dough in terms of CB, part of rye flour in a dosage of 1.68-2.28% by weight of flour in the dough, 1/3 of the compressed yeast provided by the recipe, and sodium metabisulfite in a dosage of 0.4-0.7% by weight of dry matter of UBC. The limitation of the amount of yeast introduced into the semi-finished product is due to minimizing the cost of the fermentation processes at this stage. The main goal of the yeast introduced at this stage is not fermentation, but enzymatic treatment of the components of the UBC by the enzymes of the yeast cell. Reducing the dosage of yeast at this stage does not provide a sufficient degree of modification of UBK proteins, which affects the quality of finished products (porosity decreases by 0.5-1.0). An increase in the dosage of yeast introduced into the semi-finished product, more than 1/3 of their total number allows to obtain products of good quality, but at the same time the cost of fermentation increases sharply (by 3-5%).

The semi-finished product is maintained at 43 ± 2 ^o C for 55-60 minutes Rye flour introduced into the semi-finished product acts as a carrier of proteolytic and amylolytic enzymes. The dosage of rye flour used to prepare the semi-finished product has been determined experimentally. The amount of rye flour is less than 1.68% by weight of the flour in the dough does not provide a sufficient degree of biomodification of protein and starch UBC and, as a result, good quality finished products. When the dosage of rye flour used to prepare the semi-finished product is more than 2.28% by weight of the flour in the dough, an effect similar to the dosage of 2.28% is achieved, while the volume of the semi-finished product is increased, large containers are required for its preparation and aging for a given time, and also increases the energy consumption to maintain a given temperature, while not providing any significant improvement in the quality of finished products.

 The meaning of enzymatic treatment in the partial breakdown of disulfide bonds in protein molecules of UBK by proteases and partial hydrolysis of its starch with rye flour amylases. The choice of dosage of sodium metabisulfite was made on the basis of the analysis of experimental data (table. 4). Fermentation results in the weakening of UBK proteins (a shift in the equilibrium of disulfide bonds and sulfhydryl groups towards the latter), as evidenced by a decrease in the viscosity of the semi-finished product (Table 5), while good quality of the products is achieved by reducing the viscosity of the semi-finished product to 8.25 Pa • s and the content of amino nitrogen is 0.101%.

 The finished product is kneaded for dough, during which wheat flour, the remaining rye flour, yeast, the remainder of the pressed yeast, saline and water are added.

 Cutting, proofing of dough pieces and baking bread is carried out in the usual way. Physico-chemical indicators of finished products are presented in table. 6.

 The proposed method makes it possible to increase the biological value of rye-wheat bread, improve its quality, expand the range of rye-wheat bread varieties.

 The method of obtaining rye-wheat bread is illustrated by the following examples (calculation per 100 g of flour).

Example 21. 1.56 g of rye flour (1.56% of the total weight of flour in the dough) is mixed with 12.5 g of UBK (2.0% by weight of flour in the dough, in terms of CB), 0.006 g of sodium metabisulfite (0 , 25% by weight of dry matter UBC) and 0.67 g of compressed yeast, fermented the semi-finished product at 39 ^o C for 52 minutes Then the dough is kneaded, adding 57 g of thick yeast, 25.44 g of rye flour, 1.4 g of salt, 40 g of wheat flour, 1.33 g of pressed yeast, water based on obtaining dough with a humidity of 49.5%, its fermentation within 100 min until the acidity of 8.0 degrees. Fermented dough is cut and sent for proofing and baking.

 Physico-chemical indicators of finished products are given in table. 6.

Example 22. 1.68 g of rye flour (1.68% of the total weight of flour in the dough) is mixed with 15.6 g of UBK (2.5% by weight of flour in the dough, calculated as SV), 0.01 g of sodium metabisulfite (0.40% by weight of dry matter UBC) and 0.67 g of compressed yeast, fermented the semi-finished product at 41 ^o C for 55 minutes Then the dough is kneaded, adding 57 g of thick yeast, 25.32 g of rye flour, 1.4 g of salt, 40 g of wheat flour, 1.33 g of pressed yeast, water based on obtaining dough with a humidity of 49.5%, its fermentation within 95 min until an acidity of 8.0 deg. Fermented dough is cut and sent for proofing and baking.

 Physico-chemical indicators of finished products are given in table. 6.

Example 23. 1.98 g of rye flour (1.98% of the total weight of flour in the dough) is mixed with 22.5 g of UBK (3.5% by weight of flour in the dough in terms of CB), 0.02 g of sodium metabisulfite (0.56% by weight of dry matter UBC) and 0.67 g of compressed yeast, fermented semi-finished product at 43 ^o C for 57 minutes Then the dough is kneaded, adding 57 g of thick yeast, 25.02 g of rye flour, 1.4 g of salt, 40 g of wheat flour, 1.33 g of pressed yeast, water based on obtaining dough with a humidity of 49.5%, its fermentation within 60 minutes until an acidity of 8.0 deg. Fermented dough is cut and sent for proofing and baking.

 Physico-chemical indicators of finished products are given in table. 6.

Example 24. 2.28 g of rye flour (2.28% of the total weight of flour in the dough) is mixed with 28.13 g of UBK (4.5% by weight of flour in the dough in terms of CB), 0.03 g of sodium metabisulfite (0.70% by weight of dry matter UBC) and 0.67 g of compressed yeast, fermented the semi-finished product at 45 ^o C for 60 minutes Then the dough is kneaded, adding 57 g of thick yeast, 24.72 g of rye flour, 1.4 g of salt, 40 g of wheat flour, 1.33 g of pressed yeast, water based on obtaining dough with a humidity of 49.5%, its fermentation within 40 min until the acidity of 8.0 degrees. Fermented dough is cut and sent for proofing and baking.

 Physico-chemical indicators of finished products are given in table. 6.

Example 25. 2.40 g of rye flour (2.40% of the total weight of flour in the dough) is mixed with 31.2 g of UBK (5.0% by weight of flour in the dough in terms of ST), 0.036 g of sodium metabisulfite (0 , 85% by weight of dry matter UBC) and 0.67 g of compressed yeast, fermented the semi-finished product at 47 ^o C for 63 minutes Then the dough is kneaded, adding 57 g of thick yeast, 24.60 g of rye flour, 1.4 g of salt, 40 g of wheat flour, 1.33 g of pressed yeast, water based on obtaining dough with a humidity of 49.5%, its fermentation within 25 min until an acidity of 8.0 deg. Fermented dough is cut and sent for proofing and baking.

 Physico-chemical indicators of finished products are given in table. 6.

 The introduction of UBC from the cake of coriander into the dough allows you to increase the amino acid content in the finished product. Qualitative and quantitative characteristics of the composition of the amino acids of the products are presented in table. 7.

 The chemical composition of the UBC is presented in table. 8. The carbohydrate-protein complex from coriander oil cake is a source of essential amino acids (Table 9).

 The ratio of leucine and isoleucine to a greater extent characterizes the biological value of the protein than their absolute content. The ratio of leucine and isoleucine should tend to 1.8. For coriander oil cake pulp, this ratio is close to ideal and amounts to 1.65.

 In the table. 10 shows data on the rate of essential amino acids, the differences in the amino acid scores and the biological value of products prepared by known and proposed methods. From this table it can be seen that for both samples the limiting amino acid is lysine, but in the sample prepared by the proposed method, the rate for this amino acid increases by 13.66% compared with the sample prepared by the known method, the difference coefficient of amino acid scores (KRAS) in example 23, 15.23% less than by the known method, which contributes to better digestibility of the product, and the biological value of the protein of the product prepared by the proposed method is 15.23% higher than by the known method.

 Organoleptic and physico-chemical quality indicators of products prepared with pulp and paste from coriander cake in the amount of 2.5-4.5% of the total weight of flour in the dough in terms of SW treated with rye flour enzymes in the presence of sodium metabisulfite, the amount of which is 0, 4-0.7% of the dry matter mass of UBK with respect to test humidity of 49.5% are identical.

Claims (3)

1. A method of preparing rye-wheat bread, including kneading dough from wheat and rye flour, sourdough, pressed yeast, saline, fermenting it, cutting, proofing dough pieces and baking them, characterized in that during the kneading, carbohydrates are additionally added -belkovy complex of coriander oil cake at a dosage of 2.5-4.5% by weight of the flour in the dough, based on dry substance, pretreated at a temperature of 41-45 ^o C in the presence of an activator and proteolytic enzymes, enzyme aminoliticheskimi rye flour, which is added in the amount of 1.68-2.28% of the total weight of the flour in the dough, while the carbohydrate-protein complex is obtained by sequential extraction of the protein substances of the initial cake with a solution of hydrochloric acid with a pH of 1.05-1.15 at at a temperature of 30-32 ^o C for 60-90 min with simultaneous enzymatic modification of the initial cake with an enzyme preparation with proteolytic activity, then twice extraction with sodium hydroxide solution at pH 12.7-13.0 with each extraction lasting 8-10 minutes, subsequent combining acid and alkaline extracts, precipitating from it a carbohydrate-protein complex at a pH of 4.7-5.6 and its separation.  2. The method according to claim 1, characterized in that as the activator of the enzymes use sodium metabisulfite in an amount of 0.4-0.7% by weight of the solids of the carbohydrate-protein complex, while the treatment is carried out for 55-60 minutes  3. The method according to claim 1, characterized in that as the enzyme preparation of the proteolytic action, pepsin is used in an amount of 0.005-0.01% by weight of the original meal.

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