RU2177690C1 - Method of preparing rye-wheat bread - Google Patents

Abstract

FIELD: baking industry. SUBSTANCE: method involves kneading of dough from wheat and rye flour, sour, pressed yeast, and salt solution; fermentation of dough, its making up, proofing of dough pieces and their baking. In mixture of receipt components additionally introduced at kneading is the composition which protein consists of 40% of protein carbohydrate-protein complex from coriander cake, and 60% of isolate of lentil protein in amount of 11.0-11.8% to flour mass. Proposed method provides increasing biological value of rye-wheat bread and preserving quantitative index of prepared products. Intensification of dough preparing process increases due to reduced duration of fermentation in three times in comparison with known method, and reduction of quantity of dry substances for fermentation. EFFECT: increased output of prepared product; production of product with balanced protein-carbohydrate composition; broadened assortment of rye-wheat bread grades. 3 dwg, 6 tbl

Description

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

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

 The main disadvantage of the prototype is the low biological value of the finished product.

 The objective of the invention is to obtain products of high nutritional and biological value with a balanced content of proteins and carbohydrates, close to the recommended theory of balanced nutrition A. A. Pokrovsky for people experiencing moderate physical activity and older children, shortening the technological cycle due to the intensification of the process of making bread, preservation of traditional quality indicators of finished products, expansion of the range of rye-wheat varieties of bread.

 The problem is achieved in that in the method of preparing rye-wheat bread, including kneading dough from wheat and rye flour, sourdough, pressed yeast, saline, fermenting, cutting, proofing dough pieces and baking them, the new is that in the mixture the recipe components during kneading additionally add a composition, the protein of which consists of 40% protein of the carbohydrate protein complex (UBC) from coriander cake and 60% protein of lentil protein isolate (IBI), in the amount of 11.0-11.8% by weight of flour in the dough in terms of NE.

 The technical result is expressed in obtaining products with improved composition and increased biological value, in the intensification of the dough preparation process, reducing the cost of dry matter for fermentation, in expanding the range of rye-wheat bread varieties.

 Direct introduction of a protein-containing composition in the dough leads to a decrease in quality indicators such as volume and porosity. To obtain products of good quality, it is necessary to subject the proposed composition to treatment with enzyme preparations having amylolytic and proteolytic activity, for example, Biobake FPA of the Dutch company Quest international, amylosubtilin G10x, G20x, amilorizin P10x. For example, the preparation "Biobake FPA" was used.

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 most rational are the following modes: acid extraction of HCl at pH 1.05-1.15 in combination with enzymatic modification with pepsin (0.005-0.01% by weight of oilcake) and alkaline extraction of NaOH at pH 12.7-13.0. The duration and temperature of the extraction is 1-1.5 hours (first extraction), 8-10 minutes (second and subsequent extraction) and 30-32 ^o C, respectively (RF patent for the invention 2147402).

The lentil protein isolate was isolated according to a procedure that allows to obtain a product with a minimum content of albumin fraction, freed from starch (A. p. 1741730 USSR, MKI ⁵ A 23 J 1/14). Protein from chopped lentils was extracted 2-3 times at 28-30 ^° C for 20-30 minutes with a 0.05-0.07% sodium hydroxide solution, precipitated with acetic acid to a pH of 4.7-5.2, washed twice water to pH 6-7 and drying, moisture was removed.

 In the table. 1 shows the quality indicators obtained by the above methods of UBC and IBC.

 According to the composition and speed of the amino acids of the products, the limiting ones were previously identified: for UBK proteins, the first limiting amino acid is lysine (rate 52%), the second leucine (rate 56%); in HDI, methionine + cystine (rate 60%) and valine (rate 68%).

 Aminograms (Fig. 1) determine the rational ratio of the components for the binary system according to the first (X1: X2 = 53: 47) and second (X1: X2 = 70: 30) limiting amino acids (XI, X2 - mass fraction of proteins of HDI and UBC %, respectively). Therefore, the ratio of the proportions of the components of the additive was considered within 53: 47 and 70: 30 for the IBI and UBK proteins, respectively, and for further studies, the IBP protein was selected: UBK protein = 60: 40 (Table 2).

 This ratio provides an increase in the speed of the composition for methionine + cystine and valine by 10 and 4% compared with HDI, and for lysine and leucine by 22 and 14% compared with UBC; the biological value is 10% and 15% higher than that of UBC and HDI, respectively (Table 3).

 Thus, to knead the dough, a composition consisting of HDI and UBC was used, with an additive protein ratio of 60: 40.

 The dosage of the composition was established on the basis of the following calculations: according to the existing theory of balanced nutrition, the most rational ratio of proteins to carbohydrates in products is 1: 4. In rye-wheat bread, when the ratio of rye and wheat flour is 40: 60, Darnytsky type it is 1: 5.76 . In order to achieve a ratio of proteins to carbohydrates of 1: 4, it is necessary to increase the proportion of protein. This is achieved by introducing into the rye-wheat bread a protein-containing composition composed of a carbohydrate complex and lentil protein isolate.

 The method is as follows.

Before kneading the dough, a protein-containing composition is prepared from HDI and UBC at a ratio of their proteins of 60: 40, respectively. The composition is kneading the dough, during which 0.05-0.07% of the enzyme preparation "Biobake FPA" is added to the mass of flour in the dough, wheat flour of the first grade, rye peeled flour, sourdough, pressed yeast in the form of a suspension, saline and water (according to calculation), while the composition is applied in a dosage of 11.0-11.08% by weight of flour in terms of SV. The kneaded dough is fermented at a temperature of 32 ± 2 ^o C for 20-40 minutes until the accumulation of acidity of 8 degrees.

 Cutting, proofing of dough pieces and baking bread is carried out in the usual way.

 The method is illustrated by the following examples (calculation per 100 g of flour).

 Example 1. Before kneading a dough, a protein-containing composition is prepared on the basis of making it at a dosage of 10.5% by weight of flour in the dough, in terms of SV. To do this, mix 4.24 g of IBP and 42.00 g of UBC. Then the dough is kneaded from 46.24 g of the composition (10.5% DV to the mass of flour in the dough), 57 g of thick yeast, 27 g of rye flour, 40 g of wheat flour, 1.4 g of salt, 0.5 g of pressed yeast , 0.04 g of the enzyme preparation "Biobake FPA", water based on the preparation of the dough with a moisture content of 49.5%, its fermentation for 20-40 minutes until the acidity is 8.0 degrees. The fermented dough is sent for cutting, proofing and baking. Physico-chemical indicators of the quality of finished products are given in table. 4, 5.

 Example 2. Before kneading a dough, a protein-containing composition is prepared on the basis of making it at a dose of 11.0% by weight of flour in the dough, in terms of SV. To do this, mix 4.49 g of HDI and 44.30 g of UBC. Then the dough is kneaded from 48.79 g of the composition (11.0% SV to the mass of flour in the dough), 57 g of thick yeast, 27 g of rye flour, 40 g of wheat flour, 1.4 g of salt, 0.5 g of pressed yeast , 0.05 g of the enzyme preparation "Biobake FPA", water based on the preparation of the dough with a moisture content of 49.5%, its fermentation for 20-40 minutes until the acidity is 8.0 degrees. The fermented dough is sent for cutting, proofing and baking. Physico-chemical indicators of the quality of finished products are given in table. 4, 5.

 Example 3. Before kneading a dough, a protein-containing composition is prepared on the basis of making it at a dosage of 11.4% by weight of flour in the dough in terms of CB. To do this, 4.62 g of IBC and 45.84 g of UBC are mixed. Then the dough is kneaded from 50.46 g of the composition (11.4% DV to the mass of flour in the dough), 57 g of thick yeast, 27 g of rye flour, 40 g of wheat flour, 1.4 g of salt, 0.5 g of pressed yeast , 0.06 g of the enzyme preparation "Biobake FPA", water based on the preparation of dough with a moisture content of 49.5%, its fermentation for 20-40 minutes until the acidity accumulates 8.0 degrees. The fermented dough is sent for cutting, proofing and baking. Physico-chemical indicators of the quality of finished products are given in table. 4, 5.

 Example 4. Before kneading a dough, a protein-containing composition is prepared on the basis of making it at a dosage of 11.8% by weight of flour in the dough in terms of CB. To do this, 4.80 g of IBC and 47.53 g of BCF are mixed. Then the dough is kneaded from 52.33 g of the composition (11.8% SV to the mass of flour in the dough), 57 g of thick yeast, 27 g of rye flour, 40 g of wheat flour, 1.4 g of salt, 0.5 g of pressed yeast , 0.07 g of the enzyme preparation "Biobake FPA", water based on the preparation of a dough with a moisture content of 49.5%, its fermentation for 20-40 minutes until the acidity is 8.0 degrees. The fermented dough is sent for cutting, proofing and baking. Physico-chemical indicators of the quality of finished products are given in table. 4, 5.

 Example 5. Before kneading a dough, a protein-containing composition is prepared on the basis of making it at a dosage of 12.3% by weight of flour in the dough, in terms of SV. To do this, 4.97 g of IBC and 49.48 g of CBF are mixed. Then the dough is kneaded from 54.45 g of the composition (12.3% DV to the mass of flour in the dough), 57 g of thick yeast, 27 g of rye flour, 40 g of wheat flour, 1.4 g of salt, 0.5 g of pressed yeast , 0.08 g of the enzyme preparation "Biobake FPA", water based on the preparation of the dough with a moisture content of 49.5%, its fermentation for 20-40 minutes until the acidity is 8.0 degrees. The fermented dough is sent for cutting, proofing and baking. Physico-chemical indicators of the quality of finished products are given in table. 4, 5.

 Example 6. Before kneading a dough, a protein-containing composition is prepared on the basis of making it at a dosage of 11.4% by weight of flour in the dough in terms of CB. To do this, 4.62 g of IBC and 45.84 g of UBC are mixed. Then the dough is kneaded from 50.46 g of the composition (11.4% DV to the mass of flour in the dough), 57 g of thick yeast, 27 g of rye flour, 40 g of wheat flour, 1.4 g of salt, 0.5 g of pressed yeast 0.015 g of the enzyme preparation amylosubtilin G10x, water based on the preparation of the dough with a moisture content of 49.5%, its fermentation for 20-40 minutes until the acidity is 8.0 degrees. The fermented dough is sent for cutting, proofing and baking. Physico-chemical indicators of the quality of finished products are given in table. 4,5.

 As can be seen from the table. 4 and 5, the most rational is the dosage of the composition 11.0-11.8% by weight of flour in the dough, in terms of SV. (example 3).

 In the table. 6 shows data on the composition of the amino acids of bread produced by a known method and according to the proposed (example 3).

 As follows from the table. 6, for the sample produced by the proposed method (example 3), the rate of the limiting amino acid - lysine is improved compared to the sample produced by the known method by 7%, the biological value is increased by 14.87%.

 The introduction of nutrients with a protein-containing composition intensifies the microbiological and biochemical processes in the test, which allows to reduce the fermentation time by 3 times (Fig. 2) and to improve the fermentation activity of the test test 3 (after 30 minutes) by 77.7% relative to the control (according to the known method) (Fig. 3).

The proposed method for the preparation of rye-wheat bread allows you to:
- increase the biological value of rye-wheat bread while maintaining the traditional quality indicators of finished products;
- to intensify the process of preparing the test (the duration of fermentation is reduced by 3 times compared with the known method);
- reduce the cost of dry matter for fermentation, which will increase the yield of finished products;
- get products with a balanced protein-carbohydrate composition;
- expand the range of rye-wheat varieties of bread.

Sources of information
Collection of technological instructions for the production of bread and bakery products. M.: Price list, 1989, p. 147-149.

 SU, 1158144 A, 05.30.1985.

 SU, 1802687 A3, 03/15/1993.

Claims (1)

 A method of preparing rye-wheat bread, including kneading dough from wheat and rye flour, sourdough, pressed yeast, saline, fermenting, cutting, proofing dough pieces and baking them, characterized in that the composition is additionally added to the mixture of recipe components during kneading , the protein of which consists of 40% protein of the carbohydrate complex (UBC) from coriander oilcake and 60% - lentil protein isolate (IBI), in the amount of 11.0-11.8% by weight of flour in the test, calculated in terms of CB.

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