RU2246217C1 - Method for preparing of bakery products "zolotinka" - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves preparing ready semi-finished product from dried protein semi-finished product with the use of bone and bone remains of cattle and pigs in an amount of 4-6% by weight of flour on conversion to dry substance and fat product designed by receipt; kneading dough; cutting, proofing and baking doughs; kneading doughs in two stages: first stage involving preparing of dispersed phase with moisture content of 60% by mixing 30% of flour, ascorbic acid in an amount of 0.005-0.01% by weight of flour in dough on conversion to dry substance, enzyme preparation "Lipopan F" in an amount of 0.003-0.005% by weight of flour in dough on conversion to dry substance, food additive "Lysine hydrochloride" in an amount of 0.13-0.15% by weight of flour in dough on conversion to dry substance, compressed yeast, sugar, ready semi-finished product, and water; providing fermentation of dispersed phase for 30 min, and second kneading stage involving adding remaining part of flour, edible salt and water to fermented dispersed phase.

EFFECT: improved rheological properties of dough, decreased reducing activity of additive, improved quality of dough owing to reduced adhesion, increased biological value and improved organoleptical properties of ready products.

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Description

The invention relates to bakery production, in particular the production of bakery products.

The closest in technical essence and the achieved effect is a method of making bread, including kneading dough from wheat flour, pressed yeast, salt and sugar solutions, dry protein semi-finished product (SBP) from bone and bone residue of cattle and pigs in an amount of 4-6% to the mass of flour in terms of dry matter, while SBP is mixed with the fat product provided for in the recipe, its fermentation, cutting, proofing of dough pieces and their baking (RF Patent No. 2182770, IPC Cl ⁷ 7 A 21 D 2/34, 8/02).

The main disadvantage of the prototype is the low rheological characteristics of the test, high adhesion, darkened crumb, insufficient biological value of the finished product - low speed for an essential amino acid - lysine.

The technical task of the invention is to improve the rheological characteristics of the test, reducing the recovery activity of SBP, improving the quality of the test by reducing adhesion, increasing the biological value of products, expanding the range of products from wheat flour of improved quality in terms of organoleptic and physico-chemical parameters.

The technical problem is achieved by the fact that in the method of making bread, which includes preparing a prepared cake mix of dry protein cake mix from bone and bone residue of cattle and pigs in an amount of 4-6% by weight of flour, calculated on the dry matter and fat product provided for in the recipe, kneading dough, cutting, proofing dough pieces and baking them, the new thing is that kneading dough is carried out in two stages: at the first stage, a dispersed phase is prepared with a humidity of 60% by mixing 30% flour, ascorb new acid in an amount of 0.005-0.01% by weight of flour in the test in terms of dry matter, the enzyme preparation “Lipopan F” in an amount of 0.003-0.005% by weight of flour in the test in terms of dry matter, food additive “Lysine hydrochloride” in the amount of 0.13-0.15% by weight of flour in the test, calculated on the dry matter, as well as pressed yeast, sugar, finished cake and water, then the dispersed phase is fermented for 30 minutes, in the second stage of kneading to the fermented dispersed the remainder of the flour is added to the phase, salt th food and water.

The technical result consists in improving the rheological characteristics of the dough, reducing the recovery activity of SBP, improving the quality of the dough by reducing adhesion, increasing the specific volume of finished products, clarifying the crumb, increasing the biological value of the products, expanding the range of wheat varieties of bakery products of improved quality.

SBP is obtained from the bone tissue of cattle and pigs by destruction under the influence of pressure of hot steam or water in stationary equipment of various designs. The production technique was developed at the All-Russian Research Institute of the Meat Industry under the guidance of Professor M. Fayvishevsky (Fayvishevsky M.L., Zatserkovny V.M. Improving the efficiency of processing and use of bone in meat processing enterprises: Overview. - M.: TC Sphere, 1998. - 36 p.). The protein content in SBP is at least 83% in terms of dry matter (SB), the composition of its amino acids is given in Table 1.

Table 1
The amino acid composition of dry protein semi-finished product Name of amino acid Content, g / 100 g protein Name of amino acid Content, g / 100 g protein Lysine 3.86 Cystine 1,57 Arginine 6.55 Valine 2.48 Aspartic acid 5.43 Isoleucine 1,52 Threonine 1.93 Leucine 3.87 Serine 2.92 Tyrosine 0.69 Glutamic acid 12.76 Phenylalanine 2.29 Proline 6.76 Tryptophan 0.52 Glycine 8.38 Methionine 0.80 Histidine 2.54 Alanine 2.67

With the direct introduction of 4-5% SBP to the mass of flour in the dough in terms of CB, the structure of the latter greatly liquefies, which complicates the processing of the semi-finished product on technological equipment. To eliminate this negative effect, it is proposed to add SBP in a mixture with a fat product. Before kneading the dough, a semi-finished product is prepared, which includes SBP in a dosage of 4-6% by weight of flour in the dough in terms of CB and all the fat product provided for in the recipe. The fat product introduced into the semi-finished product, enveloping the particles of SBP, prevents their fluidizing effect on the dough, as well as the inhibitory effect on the microflora of SBP.

Ready-made semi-finished product is kneading dough.

Ascorbic acid, an oxidizing additive that is impeccable from the point of view of physiology and food hygiene, is transformed in the test under the action of flour ascorbin oxidase into dehydroascorbic acid. The latter is an active oxidizing agent of the thiol groups of gluten proteins with the formation of disulfide bonds both inside the protein chain and between protein chains. Due to this, the strength of the spatial-mesh structure of gluten increases, the gas-holding ability of the dough pieces and the specific volume of finished products increase. Ascorbic acid along with this contributes to the bleaching of the crumb due to the oxidation of carotenoids. Dosages of ascorbic acid depend on the quality of the gluten of wheat flour and the method of preparation of the dough. The optimum is 0.005-0.01% by weight of flour in the dough, calculated in terms of SV.

Enzyme preparation “Lipopan F” - lipolytic action (“Food technology”, november 2001, p. 58). It provides improved adhesion properties of the dough during its cutting, reduced stickiness of the dough, improved properties of gluten, structural and mechanical properties of the crumb, its color, increased volume of finished products and their porosity.

Food supplement “Lysine hydrochloride” is a chemically pure preparation obtained from feed L-lysine monochloride by sorption purification followed by drying at the enterprise NPP Elam-Spectr LLC, Voronezh (TU 9291-001-51711263-02), (1 International Congress. “Biotechnology - Status and Development Prospects”, Volume 1, p. 372).

In terms of organoleptic and physico-chemical parameters, lysine hydrochloride meets the requirements and standards listed in Table 2, and in microbiological indicators, it complies with SanPiN 2.3.2.560 (index 6.9.13) given in Table 3.

table 2
Quality indicators of the food additive “Lysine hydrochloride” Name of indicator Norm according to TU 9291-001-51711263-02 Appearance and color White, fine powder without impurities Taste Brackish, without extraneous taste Smell Weak specific Mass fraction of lysine hydrochloride,%, not less than 95.0 Mass fraction of moisture,%, no more 5,0 Table 3
Microbiological indicators of the food additive “Lysine hydrochloride” Name of indicator Indicator value The number of mesophilic aerobic and optional anaerobic microorganisms, CFU / g, not 1 * 10 ³ more Coliform bacteria (coliforms), 1.0 g not allowed Pathogens, including salmonella, 25 g not allowed Mold, CFU / g, not more than 10

The introduction of the food additive “Lysine hydrochloride” leads to an improvement in the aroma, color, volume, porosity of the finished products, as well as to increase the rate of the most deficient amino acid - lysine and the biological value of the products.

A method of making bread is as follows.

Prepare a semi-finished product, which includes SBP and the entire fat product. Then the dough is kneaded in two stages: the first is to prepare the dispersed phase (DF) with a moisture content of 60% by mixing 30% flour, water, ascorbic acid in an amount of 0.005-0.01% by weight of flour in the test in terms of SV, enzyme preparation “ Lipopan F ”in an amount of 0.003-0.005% by weight of flour in the dough in terms of SV, food additive“ Lysine hydrochloride ”in an amount of 0.13-0.15% by weight of flour in the dough in terms of SV, as well as pressed yeast, sugar and the finished cake mix in the mixer for 3-5 minutes, then the fermentation of DF is carried out for 30 minutes Preparation of the test is carried out using fermented DF, the remaining part of the flour, water, food salt. Yeast can be added in the form of a suspension, table salt and sugar in the form of a solution, using the amount of water required for the formation of a dough of a given moisture for dilution. Cutting the dough, proofing the dough pieces is carried out in the usual way.

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

Example 1. Prepare a semi-finished product of 5 g of SBP and 3.5 g of fat product. Then, the dough is kneaded in two stages: the first is prepared with 60% moisture content by stirring with 30 g of flour, 0.005 g of ascorbic acid (0.005% by weight of flour in the test in terms of CB), and 0.003 g of Lipopan F enzyme preparation (0.003% to the mass of flour in the test in terms of SV), 0.13 g of “Lysine hydrochloride” (0.13% of the mass of flour in the test in terms of SV), 2 g of pressed yeast, 4 g of sugar, prepared cake mix and water in the mixer in 3-5 minutes, fermentation of DF is carried out for 30 minutes. The second stage - prepare dough from DF, 70 g of flour, 1.5 g of table salt and water, based on the receipt of the test with a given humidity of 41%. A kneaded dough having an acidity of 3.0 degrees is sent for proofing and baking. Quality indicators of finished products are given in table. 4.

Example 2. 5 g of SBP are mixed with 3.5 g of a fat product. The dough is prepared in two stages: DF - dough. Prepare DF with a moisture content of 60% by mixing 30 g of flour, 0.007 g of ascorbic acid (0.007% by weight of flour in the dough, calculated as SV), 0.004 g of the enzyme preparation Lipopan F (0.004% by weight of flour in the dough, calculated as SV) , 0.14 g “Lysine hydrochloride” (0.14% by weight of flour in the dough, calculated as SV), 2 g of pressed yeast, 4 g of sugar, prepared cake mix and water in the mixer for 3-5 minutes. DF wanders for 30 minutes. Then dough is kneaded from 70 g of flour, DF, 1.5 g of table salt and water, based on the receipt of the dough with a given humidity of 41%. A kneaded dough having an acidity of 3.0 degrees is sent for proofing and baking. Quality indicators of finished products are given in table 4.

Example 3. 5 g of SBP are mixed with 3.5 g of a fat product. The dough is prepared in two stages: DF - dough. DF is prepared with a moisture content of 60% by mixing 30 g of flour, 0.01 g of ascorbic acid (0.01% by weight of flour in the test, in terms of CB), 0.005 g of the enzyme preparation Lipopan F (0.005% by weight of flour in the test in in terms of SV), 0.15 g of “Lysine hydrochloride” (0.15% by weight of flour in the dough, in terms of SV), 2 g of pressed yeast, 4 g of sugar, prepared cake mix and water in the mixer for 3-5 minutes . DF wanders for 30 minutes. Then dough is kneaded from 70 g of flour, DF, 1.5 g of table salt and water, based on the receipt of the dough with a given humidity of 41%. A kneaded dough having an acidity of 3.2 degrees is sent for proofing and baking. Quality indicators of finished products are given in table 4.

The choice of dosage of ascorbic acid is due to the following: the addition of less than 0.005% ascorbic acid does not significantly improve the rheological characteristics of the test, reduce the reducing activity of the additive and adhesion, and more than 0.01% - with an improvement in the rheological characteristics of the test, the physicochemical parameters of the finished products deteriorate (porosity, volume).

The dosage selection of the enzyme preparation “Lipopan F” is carried out as follows: when less than 0.003% of the enzyme preparation “Lipopan F” is added, there is no significant improvement in the structural and mechanical properties of the bread crumb, its elasticity and color, and more than 0.005%, the physicochemical parameters of the prepared ones deteriorate products (volume).

As can be seen from table 4, the introduction of the drug “Lysine hydrochloride” in dosages of 0.13-0.15% by weight of flour in the dough allows you to get products with a more intensely colored crust, with a more pronounced aroma. The conclusion about the rational dosage of the drug “Lysine hydrochloride” was made on the basis of the analysis of data on the composition of amino acids and the biological value of the finished products (Table 5).

From tables 4 and 5 it is seen that the most effective is the addition of 0.005-0.01% ascorbic acid, 0.003-0.005% of the enzyme preparation Lipopan F and 0.13-0.15% of the food additive Lysine hydrochloride. At the same time, the rheological properties of the dough are improved, adhesion is reduced, bread crumb is clarified, the rate of lysine increases by 12.4-13.8%, and the biological value of the product protein is increased by 10.8-12.0%, the porosity of finished products increases by 14 -16% and volume - by 30-32%.

Thus, the proposed method makes it possible:

1. Improve the rheological characteristics of the test.

2. Reduce adhesion.

3. Improve the organoleptic characteristics of products (color of the crust, crumb, smell).

4. Increase the rate of limiting amino acid - lysine by 12.4-13.8%.

5. Increase the biological value of bread protein by 10.8-12.0%.

6. Expand the assortment of wheat varieties of improved quality bread.

Table 4
Quality indicators of finished products Quality indicators Prototype The proposed method by examples 1 2 3 Organoleptic
Appearance Right - the form - surface Smooth, without large cracks and explosions - color Light brown Brown Crumb condition - baking Normal, slightly wet Baked, not wet to the touch - elasticity Normal, slightly wrinkling More elastic, not wrinkling - porosity Developed, without voids and seals More developed, uniform, thin-walled, fine-meshed Taste Normal More pronounced Smell Normal More fragrant Physicochemical
Humidity% 41.0 41.0 41.0 41.0 Porosity,% 70 79.8 80.0 81.2 Acidity, degrees 2.6 2.6 2.6 2.7 Specific volume cm ^3/100 g 240 316 318 317

Table 5
The amino acid composition of finished products Amino acid Prototype By examples 1 2 3 mg per 100 g of product speed mg per 100 g of product speed mg per 100 g of product speed mg per 100 g of product speed Threonine 290 66.5 290 66.5 290 66.5 290 66.5 Valine 423 77.6 423 77.6 423 77.6 423 77.6 Methionine + cystine 335 88.0 335 88.0 335 88.0 335 88.0 Isoleucine 360 82.5 360 82.5 360 82.5 360 82.5 Leucine 711 93,4 711 93,4 711 93,4 711 93,4 Tyrosine + phenylalanine 639 97.8 639 97.8 639 97.8 639 97.8 Tryptophan 90 82.0 90 82.0 90 82.0 90 82.0 Lysine 315 52.7 389 65.1 394 66.0 400 66.5 Biological value,% 72.7 83.5 84.3 84.7

Claims (1)

A method of preparing bread, including preparing a prepared semi-finished product from dry protein semi-finished product from bone and bone residue of cattle and pigs in an amount of 4-6% by weight of flour in terms of dry matter and fat product provided for in the recipe, kneading dough, butchering, proofing dough blanks and their baking, characterized in that the dough is kneaded in two stages: at the first stage, a dispersed phase is prepared with a humidity of 60% by mixing 30% flour, ascorbic acid in an amount of 0.005-0.01% by weight m uki in the test, calculated on the dry matter, of the enzyme preparation "Lipopan F" in the amount of 0.003-0.005% by weight of flour in the test, calculated on the dry matter, of the food additive "Lysine hydrochloride" in the amount of 0.13-0.15% by weight flour in the test in terms of dry matter, as well as pressed yeast, sugar, ready-to-cook semi-finished product and water, then the dispersed phase is fermented for 30 minutes, in the second kneading stage, the remaining part of the flour, table salt and water are added to the fermented dispersed phase.