RU2183406C2 - Method of bread production - Google Patents

Abstract

FIELD: baking industry. SUBSTANCE: method involves grinding of bran of grass family in presence of a hydrolyzing agent by hydrodynamic treatment in rotary-pulsatory apparatus at a speed gradient from 2,8•10⁵ m/s.m to 3,4•10⁵ m/s. m at hydromodule from 1:2.5 to 1:4, and temperature of 30-70 C. Fluid ferments may be used as a hydrolyzing agent. Prepared suspension is used for production of bread with increased food value due to increased content of water-soluble protein. EFFECT: production of bread with increased food value. 2 cl, 3 tbl, 13 ex

Description

 The invention relates to the food industry, namely to the field of bakery production, and can be used in the production of bulk varieties of bread, bread of dietary and therapeutic purposes, characterized by increased nutritional value and digestibility without increasing the cost of finished products.

 One way to develop an assortment of bread and bakery products with improved properties is to use cereal bran (for example, wheat or rye) in recipes when baking bread, since bran contains up to 70% of grain vitamins (group B vitamins, vitamin E), from 17 to 19% of the protein, and the content of the most deficient in the protein balance of essential amino acids in bran is higher than in flour.

 However, bran during bread baking is added, as a rule, when baking bread for dietary and therapeutic purposes to enrich products with dietary fiber. At the same time, the potential of bran as a valuable food supplement is far from being fully realized due to the low solubility of beneficial substances of bran in the aqueous phase during the preparation of the dough.

 A known method for the production of bakery products, such as a dietary loaf, which involves preparing the dough by mixing wheat flour, wheat bran, yeast suspension, kneading the dough, fermenting it, cutting, proofing and baking the dough pieces (TU 8-22-55-88. Group H32 " Products from premium flour with wheat bran ". Management of the baking and pasta industry. Moscow City Executive Committee, Institute of Nutrition, USSR Academy of Medical Sciences, 1988).

 Wheat bran is used according to this method in marketable unprocessed form in an amount up to 10% by weight of flour. The disadvantage of this method is that it does not create conditions for good digestibility of the bran nutrients when they are used in bakery products. In addition, when using bran, such quality indicators of bread as porosity and specific volume deteriorate.

A known method of producing dietary bread products, which includes the preparation of dough by mixing wheat flour with wheat bran extruded with monoglycerides (Patent of the Russian Federation 2077205, CL A 21 D 8/02, from 07.12.93). According to the specified method, wheat bran is processed in an extruder in the presence of a special additive, monoglycerides, before preparing the dough, after which the resulting suspension is treated with hot (68-70 ^o C) saline solution, followed by keeping the resulting mass for 25-30 minutes at a temperature of 30-32 ^o C. Moreover, in accordance with the method in the production of dietary bread products with dietary fiber using a bran suspension, it is necessary to conduct special preparation of the remaining components provided for in the recipe and the preparation of the dough. The disadvantages of this method include the complexity of the processes of preparing raw materials and preparing dough, as well as the insufficient efficiency of protein extraction during processing of a suspension of bran, resulting in their insufficiently high content in bread products.

 The closest in technical essence and the achieved result from the known to the proposed is a method for the production of bread, including chopping bran, preparing dough by mixing flour with chopped bran, hydrolyzing agent and other components of the test (copyright certificate of the USSR 931138, class A 21 D 2/36, from 05/27/80). This method for the production of bulk bread involves the preparation of dough with wheat bran, pre-crushed to a particle size of 1-120 microns, which contribute in the amount of 10-15% by weight of flour. Shredded bran is introduced during the kneading of dough along with other components and is used not only as a source of dietary fiber, but also as a component to increase the nutritional and biological value of bread. At the same time, a finished product is obtained with an increased protein content (by 7-10%), an increased content of minerals and vitamins valuable for nutrition in comparison with a bread product obtained using only flour (not containing crushed bran).

 The disadvantages of this method include the fact that when using chopped bran, all the potential of bran as a valuable food supplement with a higher protein content, which is a consequence of the incomplete extraction of bran protein (extracted protein) into the aqueous phase during the preparation of the dough, is not fully used. In this regard, in bread, in which part of the flour during the preparation of the dough is replaced by 10-15% chopped wheat bran, the protein content increases by no more than 10%.

The aim of the invention is to increase the content of water-soluble protein in bread obtained using bran, and in this regard, increasing the nutritional value of the target product. This technical result is achieved by the fact that in a method for the production of bread, including chopping bran, preparing a dough by mixing flour with chopped bran, a hydrolyzing agent and other components of the dough, grinding the bran is carried out in the presence of a hydrolyzing agent by hydrodynamic processing of a suspension of bran at a temperature of 30-70 ^o С , a hydraulic module from 1: 2.5 to 1: 4 in a rotary pulsation apparatus in the gap between the rotor and the stator with a velocity gradient of 2.8 • 10 ⁵ to 3.4 • 10 ⁵ m / s • m. In the case when the amount of water used in the grinding of bran is close to the amount of water according to the recipe, it is necessary, if necessary, to use solid starter cultures when mixing the components. As a hydrolyzing agent, along with water, liquid starter culture used in the baking industry can be used, which allows the use of liquid starter culture in the preparation of dough for the production of bread.

 When processing a suspension of bran in a rotary pulsation apparatus under the above conditions, the grinding of bran occurs with the simultaneous highly efficient extraction of useful substances of bran into the aqueous phase. The consequence of this is a significant increase in the protein content (water-soluble digestible protein) in both processed bran and, accordingly, in bread obtained using them. Along with this, in the process of processing bran according to the proposed method, highly effective extraction of starch into the aqueous phase occurs, with its simultaneous dissolution and enzymatic hydrolysis under the action of amylase contained in bran. The result of this is a significant (up to 50%) increase in the sugar content in processed bran, which, along with an increase in the nutritional value of processed bran, helps to stimulate the vital activity of yeast when used as part of the test, leading to a reduction in the time it takes to prepare the test. Moreover, the above processing parameters of the bran suspension in the rotary pulsation apparatus are optimal, because within the specified temperature range, hydraulic module and speed gradients, the processes of extraction, dissolution and enzymatic hydrolysis proceed most fully and efficiently.

Method for the production of bread is as follows. Grinding of bran is carried out in the presence of a hydrolyzing agent by hydrodynamic treatment of a suspension of bran at a temperature of 30-70 ^o C, a hydraulic module from 1: 2.5 to 1: 4 in a rotary pulsation apparatus in the gap between the rotor and the stator with a velocity gradient of 2.8 • 10 ⁵ to 3.4 • 10 ⁵ m / s • m. The dough is prepared by mixing flour with chopped bran, a hydrolyzing agent and other components of the dough, the prepared dough is used to make bread. If necessary, i.e. when the amount of liquid is limited according to the recipe and liquid starter cultures are used in the production of bread, liquid starter cultures are used as a hydrolyzing agent.

 The process of processing an aqueous suspension of bran according to the proposed method can be carried out in a rotary pulsation apparatus described, for example, in the patent application (International application PCT / RU / 96/00297, WO 98/16304 from 04/23/98, B 01 F 7/00 ) The device comprises a housing made in the form of a snail with inlet and outlet nozzles. The rotor is mounted on the shaft and is a disk, on the ends of which are placed coaxial cylinders with slots. The rotor and stators are installed with the ability to perform resonant oscillations of various frequencies and amplitudes.

где W_Р - линейная скорость ротора;
W_С=0 - скорость вращения статора (неподвижен);
σ - величина зазора между ротором и статором.The processed bran suspension enters the casing and is pumped by the rotating rotor through the stages of the rotor-stator. Flowing in the channels of the rotor and stators, in the gaps between the rotor and the stators, the bran suspension is subjected to grinding, and at the same time, highly efficient extraction of water-soluble bran substances (protein, polysaccharides, vitamins, etc.) into the aqueous phase occurs. The optimal mode of operation of the rotor-pulsation apparatus is ensured by the selection of the rotor speed, diameter and gap between the rotor and the stator. The values of the velocity gradient are determined by the formula

where W _P is the linear speed of the rotor;
W _C = 0 - stator rotation speed (motionless);
σ is the gap between the rotor and the stator.

 To carry out the bran processing, a rotary pulsation apparatus with a rotor diameter of 0.176 m or 0.220 m was used, the rotor speed was 3000-4000 rpm, the gap between the rotor and the stator was from 0.08 mm to 0.16 mm.

The method is illustrated by the following examples:
Example 1
In a stainless steel container equipped with a jacket, a thermometer and an external rotary pulsation apparatus, 15.0 kg of rye bran are loaded into 60.0 l of hydrolyzing agent - water (hydraulic module 1: 4). The mixture is subjected to hydrodynamic treatment in a rotary pulsation apparatus in the gap between the stator and the rotating rotor at a speed gradient of 2.8 • 10 ⁵ m / s • m (diameter of the rotor 0.176 m, speed - 3000 rpm, the gap between the rotor and stator - 0.1 mm) at a temperature of 30 ^o C for 3 minutes. The resulting suspension of rye bran, the characteristics of which are shown in table 1, is used for baking bread.

Example 2
According to the method of example 1, a suspension of 24.0 kg of rye bran in 60.0 l of water (hydraulic module 1: 2.5) is obtained at a velocity gradient of 3.4 • 10 ⁵ m / s • m at a temperature of 50 ^o C (rotor diameter 0.22 m, the rotor speed is 4000 rpm, the gap is 0.13 mm).

 The characteristics of the suspension are shown in table 1.

Example 3
Similarly, a suspension is obtained by hydrodynamic treatment of 15.0 kg of wheat bran in 60.0 l of water (1: 4 hydraulic module) in a rotary pulsation apparatus with a velocity gradient value of 3.0 • 10 ⁵ m / s • m (rotor diameter 0.22 m , the rotor speed is 4000 rpm, the gap is 0.11 mm) at a temperature of 70 ^o C for 3 minutes. The characteristics of the suspension are shown in table 1.

Example 4
Similarly, a suspension of wheat bran is obtained with a 1: 3 hydromodule in a rotary pulsation apparatus with a speed gradient of 2.8 • 10 ⁵ m / s • m, (rotor diameter 0.22, rotor speed 4000 rpm, clearance value 0 , 16 mm) at a temperature of 58 ^o C for 4 minutes. The characteristics of the suspension are shown in table 1.

Example 5
Analogously to example 1, a suspension of 13.0 kg of rye bran, 56.0 kg of starter culture (consisting of 7.3 kg of rye flour, 48.0 liters of water, 0.7 kg of yeast suspension), 4.5 l of water (hydromodule 1 : 4) in a rotary pulsation apparatus with a velocity gradient of 2.8 • 10 ⁵ m / s • m (rotor diameter 0.22 m, rotor speed 3000 rpm, clearance 0.12 mm) at a temperature of 35 ^o C for 3 minutes. The characteristics of the suspension are shown in table 1.

 Bread products using bran suspensions can be made in various ways accepted in the baking industry.

 As examples, bread samples were baked according to the Doctoral, Wheat, and Ukrainian New recipes, in which part of the wheat flour used in baking was replaced with processed rye or wheat bran, which was introduced in the form of a suspension of bran during dough preparation, obtained according to examples 1-5 of the proposed method.

 The following are examples of the manufacture of bread, while the bread samples of examples 6-7 were obtained in a mini-bakery, samples 8-13 in industrial conditions.

Example 6
Bake a sample according to the recipe "Bread doctor." The dough is prepared in the following composition (per 100.0 kg of raw materials), kg:
Premium wheat flour - 83.0
A suspension of wheat bran according to example 3 (hydraulic module 1: 4) - 85.0
Salt - 1.2
Sugar - 5.0
Butter - 2.5
Yeast - 0.8
(85.0 kg of bran suspension contains 17.0 kg of bran + 68.0 l of water)
After mixing the ingredients, the fermentation time of the dough was 30 minutes. Baking is made in accordance with GOST 27669-88.

 Quality indicators of finished bread containing 17% bran are presented in table 2.

 For comparison, table 2 shows the performance of samples baked using 17.0% dry crushed wheat bran (prototype).

Example 7
Bake a sample according to the recipe of bread "Wheat" with the replacement of 17.0% of wheat flour with wheat bran processed in example 4, which is used in the preparation of the test in the form of an aqueous suspension.

The recipe of bread, kg:
Premium wheat flour - 83.0
Suspension of wheat bran (hydraulic module 1: 4) - 68.0
Salt - 1.3
Yeast - 1.0
Water - 12.0
(68.0 kg of bran suspension contains 17.0 kg of bran + 51.0 l of water)
As a comparison sample, baked wheat bread containing crushed bran (prototype).

 The characteristics of the bread are shown in table 2.

Example 8
According to the Darnitsky bread production technology, in industrial conditions (at the Experiment Bread factory, Kazan), bread samples are baked with the replacement of 15.0% wheat flour of the 1st grade when preparing dough for 15% rye bran processed according to Example 2 of the proposed way. Bran is introduced in the form of a suspension.

 The characteristics of bread are presented in table 3. This table shows the indicators of bread "Darnitsky" serial production.

Example 9
A sample is baked using the Darnitsky bread technology with the replacement of wheat flour of the first grade with 15% of wheat bran processed in accordance with the technology of Example 3.

 The quality indicators of the finished bread are shown in table 3.

Example 10
At the bakery ("Vasilievsky", Tatarstan), a bread sample is obtained using the "Darnitsky" bread production technology, in which, when preparing the dough, 15% of wheat flour of the first grade is replaced by 15% of rye bran obtained in Example 1.

 Quality indicators of bread are given in table 3.

Example 11
A sample is baked according to the Ukrainian New bread production technology with the replacement of wheat flour of the second grade in the test for 15% rye bran obtained in Example 5. The quality indicators of bread are shown in table 2.

Example 12
Bake bread "Ukrainian new" with the replacement of wheat flour of the second grade by 15% rye bran obtained in example 5. The quality indicators of the bread are shown in table 2.

Example 13
Ukrainian New bread is baked, in which, when preparing the dough, 15% wheat flour of the second grade is replaced with 15% of crushed wheat bran with particle sizes of 1-120 microns.

 The characteristics of the obtained bread are shown in table 2.

 As follows from the data presented in table 1, the processing of cereal bran in the presence of a hydrolyzing agent in a rotary pulsation apparatus, at the above values of the hydromodule, temperature and speed gradient, leads to a significant increase in the digestibility of the suspension of bran in vitro, as well as to an increase in the content of total sugars in processed bran. The data in table 2 show that when using a bran suspension in accordance with the proposed method for baking bread using the technology "Crisp bread", "Wheat", "Ukrainian-new" it is possible to increase the total protein content, as well as digestibility in vitro (by 22- 29%) of such bread samples compared to samples obtained by the prototype method. When baking bulk bread using the Darnitsky technology, the total protein content in the samples increases by 13-15% compared to serial bread samples that do not contain bran, while in vitro digestibility of bread samples with processed bran also increases significantly (by 40-42 %).

 Determination of the total protein content and amino acid composition (according to GOST 13496.4-93) of bread samples as a result of tests at the test center VNIVI, ROSS, RU.0001, 21PU48 showed that in the bread sample baked with the addition of bran suspension, the total protein content was increased by 15.4% (compared with a sample of mass-produced bread), with an increased content of essential amino acids, which indicates an increased biological value of the target product.

Claims (2)

1. A method for the production of bread, including grinding of bran, preparation of a dough by mixing flour with chopped bran, a hydrolyzing agent and other components of the dough, characterized in that the grinding of bran is carried out in the presence of a hydrolyzing agent by hydrodynamic processing of a suspension of bran at a temperature of 30-70 ^o C, a hydraulic module from 1: 2.5 to 1: 4 in a rotary pulsation apparatus in the gap between the rotor and stator with a velocity gradient of 2.8 • 10 ⁵ to 3.4 • 10 ⁵ m / s • m.  2. The method according to p. 1, characterized in that as the hydrolyzing agent using liquid starter culture.

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