RU2158513C1 - Additive for making baked goods - Google Patents

Abstract

FIELD: food industry, more particularly baking industry. SUBSTANCE: additive comprises fermentative soybean meal, ascorbic acid, enzymic agents having alpha-amylase and lipase activity, enzyme stabilizers, e.g. sacharose and phosphate component, and the latter comprises orthophosphates, and/or pyrophosphates, and/or polyphosphates, ratios of ingredients being as follows, wt %: eazymic agent having lipase activity, 0.38-0.61; enzymic agent having alpha- amylase activity, 0.06-0.09; ascorbic acid, 0.94-1.50; sacharose, 1.88-1.50; phosphate component, 2.81-4.51, fermentative soybean meal, the balance. Use of additive makes it possible to increase specific volume, mold stability, porosity and elasticity of pulp of baked goods, increase technical-and-economic parameters due to smaller amount of additive, reduced consumption of additive, lower transport and storage expenses and reduced manufacturing cost of products. EFFECT: improved properties of the additive. 3 ex

Description

 The invention relates to the field of food industry and can be used in the baking industry in the production of bakery products.

 Currently, there is a known food additive for the production of bread, including a mixture of enzymatic active soy flour and surfactants, in particular glyceryl monostearate (L.Ya. Auerman, R.D. Polandova, T.I. Pimenova. Use of lipoxygenase in bread baking Review. - M.: TSNIITEIPischeprom, 1975, p. 23). This food supplement increases N: D and the compressibility of the crumb of bakery products.

 Known food supplement containing enzymatically active soy flour, nutritious salts for yeast and an oxidizing agent - potassium bromate (L.Ya. Auerman, R.D. Polandova, T.I. Pimenova. Use of lipoxygenase in bakery. Overview. - M .: TSNIITEIpishcheprom, 1975, p.23). The additive improves the quality of bread: increases the volume, N: D, improves the structural and mechanical properties of the crumb.

 The closest to the claimed technical essence and the achieved result is a food supplement, including enzymatically active soy flour, ascorbic acid, enzyme preparations of amylase, lipase and pentosanase (Application N 97109316/13 010312 - decision on the grant of a patent).

 A food supplement improves the quality of bread and bakery products from flour with various baking properties due to the synergistic action of enzyme preparations.

 The technical result of the invention is to increase the efficiency of the use of food additives by reducing its consumption, increasing the shelf life and more improving the quality of the bread effect due to stabilization of lipoxygenase enzyme-active soy flour with the introduction of sucrose and phosphate component.

A food additive for the production of bakery products, including enzyme-active soy flour, ascorbic acid and enzyme preparations with α-amylase and lipase activity additionally contains enzyme stabilizers - sucrose and phosphate component, as the latter it contains orthophosphates and / or pyrophosphates and / or polyphosphates in the following ratio of ingredients, wt.%:
Enzyme preparation with lipase activity - 0.38-0.61
Enzyme preparation with α-amylase activity - 0.06 - 0.09
Ascorbic acid - 0.94 - 1.50
Sucrose - 1.88 - 1.50
Phosphate component - 2.81 - 4.51
Enzymatic Active Soybean Meal - Else
The introduction of enzyme stabilizers into the food supplement — sucrose and a phosphate component, which uses orthophosphates, and / or pyrophosphates, and / or polyphosphates, improves the effectiveness of soy flour lipoxygenase.

 Studies have established that in a food additive, the activity of soy flour lipoxygenase decreases when it is mixed with ascorbic acid by 1.5 - 2.1 times, including during storage of the additive itself. The effectiveness of the food additive increases due to the stabilization of soy flour lipoxygenase due to the introduction of sucrose and orthophosphates, and / or pyrophosphates, and / or polyphosphates.

 The use of the nutritional supplement is illustrated by the following examples.

 Example 1. The dough is prepared in an expedited manner according to the recipe: premium wheat flour - 100%, baker's yeast - 3.5%, salt - 1.7%, sugar - 2.0%, fat - 2.0%, food supplement , which includes 1.5% sucrose, 2.81% polyphosphate, 0.38% enzyme preparation with lipase activity, 0.06% enzyme preparation with α-amylase activity and enzymatically active soy flour in an amount of 90.28% by weight of the nutritional supplement.

 After kneading, the dough is kept for 30 minutes, then the dough is divided, the dough pieces are rounded, formed, the dough pieces are placed on sheets and sent for final proofing and baking.

 The use of additives improves the quality of bread compared to the prototype: specific volume increases by 10%, shape stability - by 13.0%, porosity - by 1.5%, compressibility of the crumb on the penetrometer - by 30.8%, increases technical and economic indicators production by reducing the consumption of additives, reducing transport and storage costs, reduces the cost of production.

 Example 2. The dough is prepared in an expedited manner according to the recipe: premium wheat flour - 100%, baker's yeast - 3.5%, salt - 1.7%, sugar - 2.0%, fat - 2.0%, food supplement , which includes: 1.88% sucrose, 4.51% pyrophosphate, 0.61% enzyme preparation with lipase activity, 0.09% enzyme preparation with α-amylase activity, and 93.33 enzyme-active soy flour % by weight of the nutritional supplement.

 After kneading, the dough is kept for 30 minutes, then the dough is divided, the dough pieces are rounded, formed, the dough pieces are placed on sheets and sent for final proofing and baking.

 The use of the additive improves the quality of bread compared to the prototype: specific volume increases by 15%, shape stability - by 115.0%, porosity - by 2.5%, compressibility of the crumb on the penetrometer - by 42.3%, increases technical and economic indicators production by reducing the consumption of additives, reducing transport and storage costs, reduces the cost of production.

 Example 3. The dough is prepared in an expedited manner according to the recipe: premium wheat flour - 100%, baker's yeast - 3.5%, salt - 1.7%, sugar - 2.0%, fat - 2.0%, food supplement - 0.4%, which includes: 1.75% sucrose, 3.37% orthophosphate, 0.55% enzyme preparation with lipase activity, 0.075% enzyme preparation with α-amylase activity and enzymatic active soy flour in an amount 92.13% by weight of the food supplement.

 After kneading, the dough is kept for 30 minutes, then the dough is divided, the dough pieces are rounded, formed, the dough pieces are placed on sheets and sent for final proofing and baking.

 The use of additives improves the quality of bread compared to the prototype: the specific volume increases by 13%, shape stability - by 13.5%, porosity - by 2.0%, compressibility of the crumb on the penetrometer - by 35.5%, increases technical and economic indicators production by reducing the consumption of additives, reducing transport and storage costs, reduces the cost of production.

Claims (1)

A food additive for the production of bakery products, including enzyme-active soy flour, ascorbic acid and enzyme preparations with α-amylase and lipase activity, characterized in that it additionally contains enzyme stabilizers - sucrose and phosphate component, as the latter it contains orthophosphates, and / or pyrophosphates and / or polyphosphates in the following ratio of ingredients, wt.%:
Enzyme preparation with lipase activity - 0.38 - 0.61
Enzyme preparation with α-amylase activity - 0.06 - 0.09
Ascorbic acid - 0.94 - 1.50
Sucrose - 1.88 - 1.50
Phosphate component - 2.81 - 4.51
Enzymatic Active Soybean Meal - Else