RU2204256C1 - Method of preparing dough for bread of increased food value - Google Patents

Abstract

FIELD: baking industry, particularly, production of bread with increased food value. SUBSTANCE: method of preparing dough for bread of increased food value includes bran steeping, kneading dough from wheat flour, yeast, prepared bran and common salt. Bran steeping is carried out in 2-% solution of common salt. Solution is preliminarily subjected to electrochemical treatment to pH 3.2-3.6, and oxidizing-reducing potential +1136-+1128 mV. Before dough kneading, half-finished product is prepared from electrochemical activated water with temperature of 45-48 C and bran in amount of 10-12% to flour mass. Mixture is mixed to homogeneous mass, aged for 40-45 min at temperature of 45-48 C. EFFECT: increased bread quality and microbiological purity and food value; slowing down of hardening process and reduced cost price of product. 2 tbl

Description

 The invention relates to baking production, in particular to the production of bread of high nutritional value.

 The closest in technical essence and the achieved effect is a method of preparing dough for preventive bread enriched with wheat bran (Kretovich V.L. The problem of nutritional value of bread / V. L. Kretovich, PP Tokareva. - M .: Nauka, 1978.157с.) providing for their soaking in a 1% solution of table salt, grinding the entire mass on special rollers, drying and re-grinding into fine powder, kneading dough, fermenting, proofing, baking.

 The disadvantages of this method for the production of bread are the complexity of the preliminary preparation of bran, rapid staling and low quality bread, its high microbiological contamination, which is associated with additional contamination of bran. Bran obtained in this way has a high water-holding ability and, in the process of kneading and fermentation of the dough, enter the competition for water with biopolymers and polysaccharidamide flour, retaining moisture, thereby preventing the formation of a continuous gluten skeleton of the dough, swelling of starch. As a result of this, the structural and mechanical properties of the dough deteriorate, it turns out to be inelastic, during the baking process in such a dough the starch is not gelatinized enough, which leads to a decrease in gas-holding and sugar-forming ability. Bread is obtained with a small specific volume, with a poorly loosened crumb and low porosity, a pale color and quickly becomes stale. This process is due to the state of water in the bread. Capillary-bound moisture is quickly removed during storage. Bran produced in accordance with GOST 7169-66 has a high microbiological contamination, and bran processed in the manner described above is also of high cost, which complicates their use for mass varieties of products, as it leads to higher cost of production.

 The technical task of the invention is to improve the quality, microbiological purity, slowing down the process of stale bread enriched with wheat bran.

This is achieved by the fact that in the method of producing dough for bread of high nutritional value, including soaking bran, kneading dough from wheat flour, yeast, prepared bran and salt, it is new that the soaking bran is carried out in a two percent solution of sodium chloride, the solution is preliminarily subjected electrochemical treatment to pH 3.2 ÷ 3.6 and redox potential + 1136 ÷ + 1128 mV, before mixing the dough, a semi-finished product is prepared from electrochemically activated water at a temperature of 45-48 ^o С and bran in an amount of 10-12% by weight of flour, mixed until smooth, kept for 40-45 minutes at a temperature of 45-48 ^o C.

 The technical result consists in improving the quality, microbiological purity, slowing down the process of stale bread, in reducing the cost of production.

 The use of a two percent activated sodium chloride solution (anolyte) with the indicated parameters intensifies the absorption of moisture by bran bran fiber, accelerates swelling, and significantly reduces the associated parasitic microflora. The dependence of the water holding capacity of wheat bran on pH and the redox potential (ORP) of electrochemically activated (ECA) water has been experimentally established. The greatest swelling is observed at pH 3.2 ÷ 3.6 and ORP = + 1136 ÷ + 1128 mV.

This method allows you to make up to 12% of bran without compromising the quality of the bread. For mass varieties of products, the dosage of bran should provide no more than half the daily requirement for dietary fiber. In accordance with the recommendations of the theory of balanced nutrition (Pokrovsky A.A. Chemical composition of food products. -M.: Food industry, 1976. 8c.) Daily requirement should be about 25 g per day. The dosage of bran is not more than 12% for bread made from premium-grade wheat flour (with a daily intake of 300 g), and 10% for first-grade wheat flour. When bran is added in an amount of 12%, bread additionally receives: protein - 1.8%, vitamin B ₁ - 0.09 mg, B ₂ - 0.03 mg, PP - 1.26 mg, calcium - 53.76 mg, phosphorus - 114 mg.

 A method of manufacturing dough for bread of high nutritional value is as follows.

The dough is prepared in an uncooked manner. First, a two percent solution of sodium chloride at a temperature of 45-48 ^o C is subjected to electrochemical treatment to a pH of 3.2 ÷ 3.6 and ORP = + 1136 ÷ + 1128 mV, then a semi-finished product is prepared from an echo guide with a temperature of 45-48 ^o C and bran in an amount of 10 -12% to the mass of flour (water module 1: 5), mix until homogeneous, incubated for 40-45 minutes at 45-48 ^o C in a water bath with the aim of best swelling, then knead the dough from wheat flour, semi-finished product, yeast, salt and other raw materials provided for in the recipe. Subject to its fermentation, cutting, proofing and baking.

 A method of manufacturing a dough for bread of high nutritional value is illustrated by the following examples.

Example 1. A two percent solution of sodium chloride with a temperature of 45 ^o C is subjected to electrochemical treatment to pH 3.2 and an ORP of + 1136 mV, a semi-finished product from bran in the amount of 10 g and echo guides with a temperature of 45 ^o C are mixed until homogeneous and left to swell for 40 min at 45 ^o C in a water bath, then knead the dough with a moisture content of 48% with the addition of 90 g of wheat flour, 2 g of yeast, 1.5 g of salt.

Example 2. A two percent solution of sodium chloride with a temperature of 47 ^o C is subjected to electrochemical treatment to pH 3.4 and an ORP + 1132 mV, a semi-finished product from bran in an amount of 11 g and echo guides with a temperature of 47 ^o C are mixed until homogeneous and left to swell for 43 min at 47 ^o C, then knead the dough with a moisture content of 48% with the addition of 89 g of wheat flour, 2 g of yeast, 1.5 g of common salt.

Example 3. A two percent solution of sodium chloride with a temperature of 48 ^o C is subjected to electrochemical treatment to a pH of 3.6 and an ORP of + 1128 mV, a semi-finished product is prepared from bran in an amount of 12 g and echo guides with a temperature of 48 ^o C, mixed until smooth and left to swell for 45 min at 48 ^o C in a water bath, then knead the dough with a moisture content of 48.5% with the addition of 88 g of wheat flour, 2 g of yeast, 1.5 g of common salt.

 The data in examples 1-3 are presented in table. 1. As a prototype used a sample with a dosage of bran 10% by weight of flour. As can be seen from the table. 1, in bread prepared by the proposed method, at a dosage of bran of 10% by weight of flour, the porosity was 9%, the specific volume was 15% higher compared to the prototype.

We also found that the temperature of the semi-finished product must be maintained within the range of 45-48 ^o C, since at a temperature below the boundary values the proper swelling of bran is not provided, and above the boundary it will not provide the desired test temperature (29-30 ^o C).

 We studied the microbiological contamination of native and processed with wheat trans bran echovoda (Table 2). As can be seen from Table 2, the use of echo guides with a pH of 3.4 and an ORP of + 1132 mV at the bran preparation stage makes it possible to reduce the content of mesophilic aerobic and facultative anaerobic microorganisms by 57% and to prevent the appearance of mold fungi.

 The proposed method for the preparation of dough for bread of high nutritional value can improve the quality, increase the microbiological purity and nutritional value of bread, slow down the process of staling, reduce the cost of production.

Claims (1)

A method of preparing dough for bread of high nutritional value, including soaking bran, kneading dough from wheat flour, yeast, prepared bran and salt, characterized in that the soaking of bran is carried out in a two percent solution of sodium chloride, the solution is preliminarily subjected to electrochemical treatment to pH 3.2 -3.6, and redox 1136- + + 1128 mV, to test the batch prepared semifinished product of electrochemically activated water temperature of 45-48 ^o C and bran in an amount of 10-12% by the Assa flour, stirred until a homogeneous mass, maintained 40-45 minutes at a temperature of 45-48 ^o C.

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