RU2148916C1 - Composition for production of grain yeastless bread - Google Patents

Abstract

FIELD: baking industry. SUBSTANCE: composition for production of grain yeastless bread contains wheat germinated grain, wheat flour, flavor additive and other components prescribed in its formula. The composition also includes rye germinated grain, mixture of shelled grains of barley, buckwheat, millet, maize with their amount in the mixture from 0.3 to 0.5% from total amount of the composition. The components are used in the following ratio, mas. %: wheat germinated grain, 86.0-90.0; rye germinated grain, 1.5-2.5; wheat flour, 1.5-2.5; shelled grain of barley, oat, buckwheat, millet, maize in their general amount, 1.5-2.5; flavor additive, 0.3-0.4; salt solution with density 1.2 g/cu.cm, 2.0-4.0; water, the balance. In this case, used is wheat grain germinated up to size of a germ not more 0.5 mm. Rye grain is also used germinated up to a germ size of not more 0.5 mm. Besides, milled germinated grains of wheat and rye, and milled shelled grains of barley, oat, buckwheat, millet and maize are used. Caraway is used as a flavor additive. EFFECT: new bread with a lot of useful substances for human organism; broadened assortment of yeastless bread without complication of its technological process. 5 cl, 1 tbl, 6 ex

Description

 The invention relates to the food industry, more specifically, to its baking industry and can find wide application in the production of dietary varieties of bread, in particular its grain yeast-free varieties.

 A known composition of ingredients containing sprouted wheat, wheat flour and other components provided for in the recipe (see Auerman L. Y. "Technology of baking production", M., Light and food industry, 1984, S. 120, 121, 339 )

 However, the composition of this composition includes yeast, the constant use of which weakens the immune system and, in addition, adversely affects the digestive function of the gastrointestinal tract.

 At the same time, the use of flour ground from uncontrolled germination of grain during storage, as is done in the known composition, can cause a deterioration in the health of consumers due to the presence of toxic substances in it.

 A known composition of ingredients for the production of yeast-free cereal bread containing germinated wheat grain, wheat flour, flavoring and other components provided for in the recipe (see paragraphs of the Russian Federation N 2101959, MKI-6: A 21 D 13/02; publ. 20.01.98 g.).

 This composition contains wheat grain, 75-80% of which is sprouted to a particle size of 0.5-2.0 mm

 As a flavoring additive, it contains sugar and citric acid, previously dissolved in water.

 Additionally, the composition contains vegetable oil and soda.

 This composition of ingredients eliminates the disadvantages of the previously indicated composition, i.e. improves the taste of bread, eliminates the negative effect on the body of yeast and toxic substances.

 However, due to the fact that as a result of the interaction of soda and citric acid, carbon dioxide begins to form intensively in the dough and, in order to prevent its large losses, it is necessary to cut the finished dough as soon as possible and send it to baking. In addition, when cutting, it is necessary to make dough pieces of small weight (not more than 200 g), which is associated with the need to speed up the baking process. At the same time, only a small weight of the workpiece allows preserving the activity of vitamins and eliminates the occurrence of a hard crust.

 Thus, the problems to which this invention is directed are to create a composition of ingredients that makes it possible to obtain grain-free yeast bread with the greatest amount of nutrients useful to the body and expanding the assortment of grain-free yeast grain varieties without complicating the technology for its production.

These tasks are achieved by the fact that in the known composition of ingredients for the production of yeast-free grain bread containing germinated wheat grain, wheat flour, flavoring and other components provided by the recipe, according to the invention it additionally contains germinated rye grain, as well as a mixture of husked barley grains, oats , buckwheat, millet, corn with the amount of each of them in a mixture of 0.3 - 0.5% of the total composition, in the following ratio of ingredients, wt.%:
Germinated wheat grain - 86.0 - 90.0
Germinated rye grain - 1.5 - 2.5
Wheat flour - 1.5 - 2.5
Hulled grain of barley, oats, buckwheat, millet, corn in the total volume - 1.5 - 2.5
Flavoring additive - 0.3 - 0.4
Salt solution with a density of 1.2 g / cm ³ - 2.0 - 4.0
Water - Else
In this case, wheat grain germinated to a sprout size of not more than 0.5 mm is used.

 And also rye grain is used, sprouted to a sprout size of not more than 0.5 mm.

 In addition, crushed sprouted grains of wheat and rye and crushed husked grains of barley, oats, buckwheat, millet, and corn are used.

 And finally, cumin is used as a flavoring additive.

 An additional introduction to the composition of germinated rye grains, as well as shelled grains of barley, oats, buckwheat, millet, corn contributes to a significant enrichment of the finished product with nutrients useful for the human body contained in each of these grains, which contributes to a significant expansion of the range of yeast-free grain varieties of bread. This is ensured by the ability to vary the composition of additional types of grain introduced into it.

 It has been experimentally established that it is the claimed ratio of ingredients that helps to achieve the objectives set for the invention, in particular, providing the finished product with the necessary amount of various nutrients and expanding the range of grain yeast-free varieties of bread. This is achieved due to the ability to vary the amount of introduced ingredients.

 The use of wheat and rye grains sprouted to a sprout size of not more than 0.5 mm further contributes to solving the problem of enriching the finished product with the necessary amount of nutrients due to the fact that it is in wheat and rye grains germinated to a sprout size of not more than 0, 5 mm, contains the largest amount of nutrients formed in connection with the transition of wheat and rye grains from a resting state to a state of biological activity.

 The use of crushed germinated grains of wheat and rye and crushed husked grains of barley, oats, buckwheat, millet, corn also contributes to the partial solution of the tasks, improving the organoleptic characteristics of the finished product.

 The use of caraway seeds as a flavoring additive also contributes both to providing the finished product with additional nutrients present in the caraway seeds and to improving its organoleptic characteristics, in particular taste, which also contributes to solving the problem of expanding the range of grain yeast-free varieties of bread.

 Additionally, the presence of caraway seeds in the finished product helps to eliminate gas formation in the human intestines, which significantly increases its dietary properties.

 The set of essential features of the claimed object "substance" has differences from the closest analogue and does not follow explicitly from the studied prior art, therefore, the applicant believes that it is "new" and has an "inventive step".

 This invention can be widely used in the bakery industry, i.e. It is industrially applicable.

 The invention is illustrated by examples.

Washed 2-3 times in water, peeled wheat and rye grain is soaked for 22-38 hours at a water temperature of 15-25 ^o C.

Cleared of garbage and washed grain of barley, oats, buckwheat, millet are soaked for 2-4 hours, and corn for 22-38 hours at a water temperature of 15-25 ^o C.

 Grain of wheat and rye germinated to a sprout size of not more than 0.5 mm in quantities of 86-90 kg and 1.5-2 kg respectively per 100 kg of dough, as well as a water-treated mixture of barley, oat, buckwheat, millet, and corn in general a volume of 1.5-2.5 kg, with an amount of each of them a mixture of 0.3 - 0.5 kg is loaded into a dispersant - a unit for grinding grain of the Krasnoyarsk shipyard.

The crushed grain mass is placed in a kneading machine RZ-KhTN-3, to which wheat flour (I, II grade or wallpaper) is added, in an amount of 1.5-2.5 kg, caraway seeds 0.3-0.4 kg, saline density 1.2 g / cm ³ - 2.0-4.0 kg and water 2-4 kg, stirred for 10-15 minutes.

The kneaded dough is cut into blanks weighing 0.4 kg, which are placed in molds previously lubricated with vegetable oil or coated with a polymer, and sent for proofing. The duration of the proofing is 80-90 minutes at 40-60 ^o and a relative humidity of 76-80%. Thawed blanks are sent for baking in the FTL-2 oven. Acidity after proofing should not exceed 7 ^o .

Baking the workpiece is carried out for 60 minutes at 180 ^o C.

 The compositions of the examples are summarized in table.

Claims (4)

1. The composition of the ingredients for the production of yeast-free grain bread, containing germinated wheat grain, wheat flour, flavoring and other components provided for in the recipe, characterized in that it additionally contains germinated rye grain, as well as a mixture of husked barley, oats, buckwheat, millet grains , corn with the amount of each of them in a mixture of 0.3 - 0.5% of the total volume of the composition in the following ratio of ingredients, wt.%:
Germinated wheat grain - 86.0 - 90.0
Germinated rye grain - 1.5 - 2.5
Wheat flour - 1.5 - 2.5
Hulled grain of barley, oats, buckwheat, millet, corn in the total volume - 1.5 - 2.5
Flavoring additive - 0.3 - 0.4
Salt solution with a density of 1.2 g / cm ³ - 2.0 - 4.0
Water - Else
2. The composition according to claim 1, characterized in that the wheat grain germinated to a sprout size of not more than 0.5 mm is used.  3. The composition according to claim 1, characterized in that the rye grain germinated to a sprout size of not more than 0.5 mm is used.  4. The composition according to claim 1, characterized in that crushed germinated wheat and rye grains and crushed husked grains of barley, oats, buckwheat, millet, corn are used.  5. The composition according to claim 1, characterized in that cumin is used as a flavoring additive.

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