RU2243662C1 - Bread preparing method - Google Patents

Abstract

FIELD: food-processing industry, in particular, baking industry.

SUBSTANCE: method involves kneading dough from wheat flour, yeast suspension, saline solution and whey; fermenting and cutting dough; proofing and baking doughs; during dough kneading procedure, additionally introducing chick-pea flour in an amount of 12-15% by weight of wheat flour in dough; using whey such as lentils whey with acidity of 30-35⁰T produced with the use of kefir fungi starter used in an amount providing predetermined moisture content of dough. Yeast suspension is prepared from compressed yeast and lentils whey used in the ratio of 1:3. Saline solution with density of 1.19 g/cm³ is prepared with the use of salt and lentils whey.

EFFECT: intensified dough preparing procedure, reduced consumption of dry substances for fermentation procedure, and improved protein and carbohydrate composition.

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Description

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

A known method for the production of wheat bread, involving kneading dough by mixing flour, water, whey, skimmed soybean flour and adding to the formulation of long-chain acylglutamic acid in an amount of 0.3-0.5% of the total mass of flour. 15.0-15.5% milk whey and soya non-fat flour are introduced, and the dough is kneaded in two stages, before the first stage, the whey is diluted with water in a ratio of 1: 2.0-2.5, and before the second acylglutamic acid dissolved in the water remaining according to the recipe and soy fat-free flour is added to the resulting solution [SU 1214053 A, 02.28.1986].

The disadvantage of this method is the high dosage in a narrow range of whey, which limits the scope of the method and a too small percentage of acylglutamic acid complicates the process of mechanization of its dosage and it is carried out manually.

The closest in technical essence and the achieved result is a method of making wheat bread with the introduction of soy whey enriched with calcium chloride in the dough. The specified method includes kneading dough from wheat flour, yeast suspension, saline, water and soy whey enriched with calcium chloride [Patent No. 2170019, RU, publ. 07/10/2001, Bull. No. 19].

The main disadvantages of the prototype are the cost of dry matter for fermentation; the presence of aflatoxins and digestive complications of harmful substances (glucoside alkaloids), characteristic of soy products.

The objective of the invention is the intensification of the test preparation process, reducing the cost of dry matter for fermentation, as well as expanding the range of bakery products of improved nutritional and biological value.

The problem is achieved in that in a method for preparing bread, including kneading dough from wheat flour, yeast suspension, saline and whey, fermenting, cutting, proofing dough pieces and baking them, the new thing is that in the recipe mix when kneading dough make chickpea flour in an amount of 12-15% by weight of wheat flour in the dough, lentil whey with an acidity of 30-35 ° T, obtained using yeast on kefir fungi, taken in an amount providing m specified humidity of the test, and the yeast suspension is prepared from pressed yeast and lentil whey in a ratio of 1: 3, and a saline solution is prepared with a density of 1.19 g / cm ³ from salt and lentil whey.

The technical result is expressed in the intensification of dough preparation, reducing the cost of dry matter of the main raw materials in the process of dough fermentation, in expanding the range of bakery products of improved composition and increased nutritional value.

To increase the biological value in the bread preparation recipe, a flour obtained from nougat seeds, balanced in amino acid composition, is used as a protein fortifier. To increase the humidity of the dough, lentil serum with an acidity of 30-35 ° T, obtained using yeast on kefir fungi, taken in an amount that provides a given moisture content of the dough, is added.

Lentil whey is a residual product of lentil curd production. It is an acidic greenish liquid with a slight smack of lentil beans. It contains in its composition complete vegetable proteins, well balanced by the presence of the most important amino acids, including essential amino acids (table 1). Lentil whey contains minerals such as phosphorus, calcium, vitamins B ₁ , B ₂ , as well as carotene (provitamin A). Moreover, the ratio of calcium to phosphorus in serum is 6.6: 1, which allows you to enhance the absorption of calcium by the human body when eating bread and bakery products.

The listed protein and mineral substances stimulate the vital activity of fermentative microflora. Acids contained in lentil serum have a positive effect on the physical properties of gluten.

A method of making wheat bread is as follows.

The dough is prepared from 100 g of wheat flour of the first grade, 3 g of yeast, 1.5 g of salt, 12-15 g of chickpea flour and lentil whey with an acidity of 30-35 ° T, obtained using yeast on kefir fungi. Lentil whey with an acidity of 30-35 ° T, obtained using yeast on kefir fungi, is used in the recipe of wheat bread as a residual product of the production of lentil cottage cheese. Lentil milk is fermented with yeast obtained on kefir fungi, the precipitate is separated. Received lentil serum with an acidity of 30-35 ° T is used in the preparation of the test. Before mixing the dough, a yeast suspension is prepared from pressed yeast and lentil whey in a ratio of 1: 3, and a saline solution is prepared with a density of 1.19 g / cm ³ from salt and lentil whey. Knead the dough on an intensive machine of wheat flour, chickpea flour, yeast suspension, saline, lentil whey with an acidity of 30-35 ° T, obtained using yeast on kefir fungi for 3-5 minutes. The mixed dough is sent to fermentation at 32 ± 3 ° C for 30-40 minutes until it accumulates acidity of 3-3.5 degrees. Then it is cut and melted for 40-50 minutes at a temperature of 35-40 ° C and a relative humidity of 80 ± 2%. Bake bread at a temperature of 200-220 ° C for 25-35 minutes.

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

Example 1. Knead a dough of 100 g of wheat flour of the first grade yeast suspension, saline, lentil whey with an acidity of 30 ° T, obtained using yeast on kefir fungi, taken in an amount that provides a given moisture content of the dough, and the yeast suspension is prepared from pressed yeast and lentil whey in a ratio of 1: 3, and a saline solution is prepared with a density of 1.19 g / cm ³ from salt and lentil whey and chickpea flour in an amount of 12% by weight of wheat flour in the dough. Kneading is carried out on an intensive machine for 3-5 minutes. The dough wanders for 30-40 minutes, after which it is cut and melted for 40-50 minutes at a temperature of 35-40 ° C and a relative humidity of 80 ± 2%. Bake bread at 200-220 ° C for 25-35 minutes. Physico-chemical indicators of the quality of finished products are shown in table 2.

Example 2. Knead the dough from 100 g of wheat flour of the first grade yeast suspension, saline, lentil whey with an acidity of 35 ° T, obtained using yeast on kefir fungi, taken in an amount that provides the specified moisture content of the dough, and the yeast suspension is prepared from pressed yeast and lentil whey in a ratio of 1: 3, and a saline solution is prepared with a density of 1.19 g / cm ³ from salt and lentil whey and chickpea flour in an amount of 13.5% by weight of wheat flour in the dough. Kneading is carried out on an intensive machine for 3-5 minutes. The dough wanders for 30-40 minutes, after which it is cut and melted for 40-50 minutes at a temperature of 35-40 ° C and a relative humidity of 80 ± 2%. Bake bread at 200-220 ° C for 25-35 minutes. Physico-chemical indicators of the quality of finished products are shown in table 2.

Example 3. Knead the dough from 100 g of wheat flour of the first grade yeast suspension, saline, lentil whey with an acidity of 35 ° T, obtained using yeast on kefir fungi, taken in an amount that provides the specified moisture content of the dough, and the yeast suspension is prepared from pressed yeast and lentil whey in a ratio of 1: 3, and a saline solution is prepared with a density of 1.19 g / cm ³ from salt and lentil whey and chickpea flour in an amount of 15% by weight of wheat flour in the dough. Kneading is carried out on an intensive machine for 3-5 minutes. The dough wanders for 30-40 minutes, after which it is chopped and placed for 40-50 minutes at a temperature of 35-40 ° C and a relative humidity of 80 ± 2%. Bake bread at 200-220 ° C for 25-35 minutes. Physico-chemical indicators of the quality of finished products are shown in table 2.

The use of lentil whey with an acidity of 30-35 ° T and chickpea flour in an amount of 12-15% by weight of flour in the dough allows to intensify the dough preparation process, reduce the cost of dry matter for fermentation, and improve the quality of the final product. When the dosage of chickpea flour is less than 12% by weight of the flour in the dough and the use of lentil whey with an acidity of less than 30 ° T, the quality of the bread does not deteriorate, but the increase in the biological value of the bread is negligible. A further increase in the content of chickpea flour in the formulation is above 15% and with the use of lentil whey with an acidity of more than 35 ° T, not only leads to a deterioration in the quality of wheat bread, but also tends to degrade the quality of the product.

The biological value of bread protein is 63.4%, which ensures its most complete assimilation by the body (in bread from wheat flour of the first grade - 56%).

Information about the amino acid composition of bread by the proposed method are shown in table 3.

Information about the amino acid composition of bread by the proposed method are shown in table 3.

The proposed method of cooking bread allows you to:

- intensify the process of dough preparation;

- reduce the cost of dry matter for fermentation;

- improve the composition of proteins and carbohydrates when using chickpea flour in an amount of 12-15% by weight of flour in the dough;

- expand the range of bakery products of improved nutritional and biological value.

Table 1 Amino acid composition of lentil serum, mg% dry matter Name Value Name Value Aspartic acid 60 Leucine 40 Threonine twenty Tyrosine 22 Serine thirty Phenylalanine 38 Glutamic acid 100 Histidine 78 Proline 40 Lysine 60 Glycine 40 Ammonia 80 Alanine 40 Arginine 21 Valine 40 Methionine 10 Isoleucine twenty Amount 739

table 2 Quality indicators of finished products Quality indicators Prototype The proposed method by examples 1 2 3 Organoleptic: Appearance - the form Right - surface Smooth, without large cracks and explosions - color Golden brown Light brown Golden brown Crumb condition Baked, not moist to the touch, elastic - baking with a small stickiness - prom Without lumps and traces of unclean - porosity Developed, without voids and seals Taste Peculiar to wheat bread Smell Peculiar to wheat bread Physicochemical: Humidity% 39.8 41.8 42.0 42.3 Porosity,% 74.0 76.0 78.0 67.5 Acidity, deg. 2.0 2,4 2.6 2.7 Specific volume cm ^3/100 g 284 281 310 276

Table 3 Amino acid composition of the obtained wheat bread, mg per 100 g of product Name Value Valine 668.0 Isoleucine 745.5 Leucine 1061.0 Lysine 525.8 Methionine + cystine 498.7 Threonine 446.5 Phenylalanine + tyrosine 1153.0 Tryptophan 153.3

Claims (1)

A method of preparing wheat bread, comprising kneading dough from wheat flour, yeast suspension, saline and whey, fermenting, cutting, proofing the dough pieces and baking them, characterized in that in the recipe mixture when mixing the dough, chickpea flour is added in an amount of 12- 15% by weight of wheat flour in the dough, lentil whey with an acidity of 30-35 ° T, obtained using a yeast on kefir fungi, taken in an amount providing a given humidity test is used as whey a, and a yeast suspension is prepared from pressed yeast and lentil whey in a ratio of 1: 3, and a saline solution is prepared with a density of 1.19 g / cm ³ from salt and lentil whey.