RU2206210C2 - Method of producing yeast-containing dough - Google Patents

Abstract

FIELD: baking industry. SUBSTANCE: method involves preparing water-and-fat emulsion from preparations of calcium, vitamin D and water; adding flour, yeast suspension, saline solution, water and kneading dough. During preparing of mixture preparations of calcium are introduced in an amount of 0.2-0.4% by weight of flour, vitamin D in an amount of 0.002% by weight of flour. Method allows content of introduced calcium to be increased by 3.3-7.1 times as compared to bread with low content of calcium and water-absorbing capacity of flour to be increased. Bread is recommended as prophylactic food for children, teenagers, suckling mothers, and other groups of people. EFFECT: increased bread yield and reduced consumption of flour. 2 tbl, 3 ex

Description

 The invention relates to the field of the baking industry and catering and can be used in the manufacture of dough for bakery and flour confectionery.

 A known method of producing yeast dough, which consists in preliminary preparation of the mixture by mixing the ground calcium preparation with ascorbic acid and condensed milk, holding the resulting foamy mixture for 15-60 minutes and mixing the semi-finished product (dough, sourdough, dough) [1].

 There is a known method of producing dough, in which an enrichment agent is prepared in the form of a mixture of a calcium preparation with whey powder and sodium chloride, followed by dilution of the mixture with water in a ratio of 1: 3-1: 25, the dough is mixed with an enrichment agent and prescription components [2].

 The disadvantage of these methods is the lengthy process of preparing convenience foods containing calcium-containing additives.

 A known method of enriching bread by adding food chalk to flour or to a specially prepared lactic acid sourdough (V.L. Kretovich, P.P. Tokareva. "The problem of the nutritional value of bread", M .: Nauka, 1978, pp. 203-204.

 The disadvantage of these methods is that they do not provide for the additional introduction of vitamin D, which increases the absorption of calcium in the body.

 A known method of enriching bread with vitamins A and D (V.L. Kretovich, P.P. Tokareva. "The problem of the nutritional value of bread", M .: Nauka, 1978, p. 202.

 However, this method does not enrich the bread with calcium preparations.

The closest in technical essence to the present invention is a method for preparing a yeast dough, which consists in preparing a mixture of calcium-containing preparation and whey with an acidity of 70-90 degrees in a ratio of 2-4: 1, keeping it for 20-40 minutes at a temperature of 30-35 ^o With and subsequent kneading of the test with the rest of the prescription raw materials [3].

 However, the known method has a drawback. With an increase in the amount of added additive in finished products, an aftertaste appears, determined organoleptically (the acidity of the final product increases). The crumb of bread acquires an uneven color with white streaks of chalk. The specific volume decreases, the structure of porosity deteriorates. Satisfying the daily requirement for calcium through the consumption of 350 g of bread is 100%, which is irrational, since the consumption of other foods (dairy, fish, vegetables) contributes to the additional provision of the body in calcium.

 The problem to which the invention is directed, is to increase nutritional value, improve the quality of finished products and slow down stale bread.

 This is achieved by the fact that in the method of producing yeast dough, which involves kneading dough from flour, water and other components provided by the recipe, holding the resulting mixture, molding the billets, baking them, when kneading into the dough, a water-fat emulsion prepared in advance of an oil solution of vitamin D and water and a mixture of one of the calcium-containing preparations in an amount of 0.2-0.4% by weight of flour and flour. As a calcium-containing preparation, 0.35% calcium hyperophosphate, or 0.3% calcium carbonate, or 0.4% calcium lactate, respectively, based on the weight of flour in the dough, is used.

 An analysis of the chemical composition of bakery products shows that bread from flour of any yield needs to be enriched with calcium, which is the main structural component of bones, teeth, is involved in the regulation of cell membrane permeability in the process of transmission of nerve impulses, in the molecular mechanism of muscle contraction, controls the activity of a number of enzymes and hormones. Calcium deficiency in food can cause rickets, caries and others.

 For the implementation of calcification in the skeleton, it is necessary that there is a certain concentration of calcium, which is achieved to a large extent with the help of vitamin D. The introduction of vitamin D increases the absorption of calcium into the intestine, its level in the blood. With its deficiency, mineralization is disturbed during the test formation process, which entails serious changes in the skeleton: various deformations of the chest, spine, extremities, tendency to curvature and bone fractures are observed. Vitamin D is also necessary for proper tooth growth: with its deficiency, tooth curvature, insufficient development of tooth enamel, and the presence of caries are often observed.

 Calcium glycerophosphate is a calcium salt of Sn-glycerotrophosphoric acid (α-glycerophosphoric acid) [Chemical Encyclopedic Dictionary, Moscow: Soviet Encyclopedia, 1983, p. 302]. Glycero-3-phosphate acid is a private representative of triglycerides, phospholipids, cerebrosides, gangliosides and is an affordable, cheap supplier of calcium cations and phosphoric acid anions. Obtained by partial hydrolysis of α-glycerophosphatides [Yu. B. Filippovich. The basics of biochemistry. M .: Higher school, 1969, p. 171]. Phosphatidic acids are intermediate substances in the synthesis of triglycerides and in the body two groups of lipids (fats and phosphatides) can undergo mutual transformations into each other [Yu. B. Filippovich. The basics of biochemistry. M .: Higher school, 1969, p. 181]. The supply of phosphorus anions to the body is carried out by hydrolysis of α-glycerophosphoric acid with phosphatases to glycerol and phosphoric acid [B. L. Cretovia. Fundamentals of plant biochemistry, M .: Higher school, 1971, p. 247]. Glycerin itself, as a natural product, can later be used for the biosynthesis of triglycerides (fats, an acylation reaction). The combined use of the proposed reagent calcium salt of α-glycerophosphoric acid and vitamin D is due to the fact that the components of vitamin D - cholecalciferol (vit. D3), its active form of 1,25-dioxipolycalciferol (vit. D4) increase the absorption of calcium ions and phosphoric acid anions in the intestine organism [D.L. Ferdman. Biochemistry, Moscow: Higher School, 1996, p. 336] and provide their best digestibility. Given that the absorption of calcium depends on the ratio of Ca: P, the proposed drug automatically takes into account the necessary ratio of calcium and phosphorus.

 The consumption of baked goods fortified with calcium preparations helps to optimize the ratio of Ca and P, which favorably affects all aspects of metabolism. Calcium supplements included in bread products are an excellent excreting agent for radionuclides and can be effectively used in foci of radioactive contamination, since they reduce the accumulation of strontium-90, cesium-137 and other radioactive substances in the bone marrow, and vitamin D, introduced into the composition of bread products plays a role in providing the body with calcium, primarily due to the proper use of calcium from food.

 Method for the production of dough is as follows.

 Before mixing the dough, a water-fat emulsion is prepared from an oil solution of vitamin D and water, a mixture of calcium preparations (calcium glycerophosphate, calcium carbonate, calcium lactate). Then they prepare a semi-finished product: dough, sourdough, dough. When kneading the dough without a dough, the resulting emulsion is mixed with the prescription amount of flour, the remaining amount of water, a mixture of calcium and flour preparations and the rest of the recipe components. When preparing the dough in the sponge method, the resulting mixture of calcium and flour preparations is introduced into a sponge or sourdough. After fermentation of the dough or sourdough, the remaining amount of flour, water, water-in-oil emulsion and other recipe components are introduced into it and the dough is kneaded. After fermentation, the dough is cut into dough pieces, which are placed and baked.

 Example 1

Prepare bread from wheat flour of the first grade. The dough is prepared in an uncooked manner. A water-fat emulsion is preliminarily prepared from an oil solution of vitamin D in an amount of 0.002% (by weight of flour) and water, as well as a mixture of calcium glycerophosphate in an amount of 0.35% (by weight of flour) and flour. Then a prescription amount of flour (100%), yeast suspension (yeast - 2% by weight of flour), saline solution (1.5% by weight of flour), prepared emulsion, a mixture of calcium-containing preparation with flour and the remaining amount of water are loaded into a kneading machine knead the dough with a moisture content of 43.5%. After kneading, the dough is fermented for 2.5 hours at a temperature of 32 ^o C. Next, the fermented dough is cut into dough pieces, which are separated and baked.

 Example 2

 The preparation of the test is carried out analogously to example 1 with the introduction of calcium carbonate in an amount of 0.3% (by weight of flour).

 Example 3

 The preparation of the test is carried out analogously to example 1 with the introduction of calcium lactate in an amount of 0.4% (by weight of flour).

 Quality indicators of finished products are given in table. 1.

 The results showed that the use of calcium-containing additives and vitamin D provide an increase in the quality of finished products. The specific volume increases by 3.6–9.7%, the form-holding ability increases by 2–7.2%, and the porosity increases by 2.2–7.8%.

 With the introduction of less than 0.2% of calcium-containing preparations, the calcium content in bread will be less than 50 mg per 100 g of product and approaches its content in unenriched varieties. When making calcium preparations in an amount of more than 0.4 to the mass of flour, a decrease in the quality of finished products (decrease in volume, porosity of products) and the appearance of an extraneous taste are observed.

 The inventive method allows to increase the content of introduced calcium by 3.3-7.1 times in comparison with unenriched bread, to increase the water absorption capacity of flour, which allows to increase the yield of bread and save flour. It is advisable to use the products in the preventive nutrition of children, adolescents, nursing mothers and other population groups.

Claims (1)

 A method for the production of yeast dough, comprising kneading dough from flour, water and other components provided by the recipe, holding the resulting mixture, molding the billets and baking them, characterized in that when mixing, a water-fat emulsion prepared in advance from 0.35% is introduced into the dough calcium glycerophosphate or 0.3% calcium carbonate, or 0.4% calcium lactate, respectively, by weight of flour in the dough, vitamin D and water.

Images