RU2249366C1 - Bakery product manufacturing process - Google Patents

Abstract

FIELD: food processing industry.

SUBSTANCE: process comprises kneading dough from low-grade whet flour, extrudate in amount 9.5-10.5% on the weight of flour, compacted yeast, salt, non-fermented malt (2.8-3.2%), and water. Extrudate is prepared by mixing barley grit, pea grit, and carbohydrate-protein fraction of amaranth taken at weight ratio (6.3-6.7):(0.8-1.2):(2.3-2.7), respectively, followed by extrusion at 160-165°С for 30-40 sec and grinding to particle size typical of low-grade whet flour. Carbohydrate-protein fraction of amaranth represents a grit with 9-11% moisture and particle size 0.2-0.6 mm. It is a product remaining after separation of germs and seed coats, which are sent to amaranth oil production. Kneaded dough is fermented during 80-85 min, cut, proofed, and baked.

EFFECT: increased biological and energetic value of bakery products, improved their quality characteristics, and intensified bread manufacturing process.

5 tbl, 4 ex

Description

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

The closest in technical essence and the achieved effect is a method of preparing a bakery product, which includes replacing part of the flour when kneading the dough with an extrudate of premium wheat flour, kneading the dough from pressed yeast, salt and water, fermenting, cutting, proofing the dough pieces and baking them ( Kovbasa V.N., Mironova N.G., Shepelya N.V. Influence of extrusion flour on the process of wheat bread production // Bakery of Russia, - 1997. - No. 1. - p.23-24).

The main disadvantage of the prototype is the low biological and energy value of the finished products, low quality indicators of the bakery product.

The technical task is to increase the biological and energy value of a bakery product, improve its quality indicators, intensify the cooking process, expand the range of bakery products.

The technical problem is achieved by the fact that in the method of preparing a bakery product knead the dough from wheat flour, grade II, extrudate in the amount of 9.5-10.5% of the total mass of flour, pressed yeast, salt, unfermented malt in the amount of 2.8-3, 2% to the total mass of flour and water, and the extrudate is prepared by mixing barley grits, peas grits and a carbohydrate-protein fraction of amaranth taken together in a ratio by weight (6.3-6.7) :( 0.8-1, 2) :( 2.3-2.7), followed by extrusion of the resulting mixture at a temperature of 160-165 ° C for 30-40 s and grinding down to the size of the particles of wheat flour grade II, while the carbohydrate-protein fraction of amaranth is a crumb with a moisture content of 9-11% with a particle size of 0.2-0.6 mm, which is the product remaining after separation of the seeds and shells of amaranth seeds that are sent to receive amaranth oil, after kneading the dough, ferment it for 80-85 minutes, cut into dough pieces, proof them and bake.

The technical result consists in increasing the biological and energy value of a bakery product, improving its quality indicators, intensifying the process of preparing the dough.

The carbohydrate-protein fraction of amaranth (UBF) is a crumb of light yellow color with a moisture content of 9-11% with a particle size of 0.2-0.6 mm. It is the product remaining after the separation of the embryos and shells from the seeds of amaranth. UBF contains a complete digestible protein, balanced in a set of essential amino acids (Tables 1 and 2), the most important trace elements, vitamins. In addition, its disposal will provide a low-waste technology for the integrated processing of amaranth seeds.

Barley is a valuable and cheap raw material, occupying the second place in the collection of grain after wheat. It is rich in provitamin A (retinol); vitamin E (tocopherol); B vitamins (thiamine, riboflavin, pantothenic acid, pyridoxine, nicotinic acid). Barley is also rich in trace elements such as iron, zinc, chromium, calcium, manganese. The mineral content in barley varies from 2.4 to 3.3%. Minerals are involved in salt-water and acid-base balance, maintain osmotic pressure. The average composition of barley,%: water - 14; starch - 60.8; protein - 17; fiber - 3.5; fat - 2.1; ash - 2.4. Proteins of barley are represented by albumin, globulin, glutenin, prolamin.

In solving the protein problem, legumes, including peas, play a large role. By chemical composition and nutritional value, this culture is closest to the sources of animal protein - meat, fish, milk. Peas contain the largest amount of digestible protein, the essential amino acids of lysine and methionine.

The lysine content in peas is 2.0-2.5 times higher than in the protein of cereal crops. Pea seeds are contained,%: water - 10; starch - 50; protein - 26; sugar - 3; fiber - 5.5; fat 2.3; ash - 2.4.

Extrusion (Latin extrudo - pushing, extruding) is a process that combines the thermal, hydro, and mechanical processing of various types of raw materials in screw presses in order to obtain products of a given shape with a new structure and physico-chemical properties. For a short period of time, the components are compressed at high pressure, heated to a certain temperature, forced through the die, as a result of which the moisture in the product passes into a vapor state with the release of a significant amount of energy, which leads to the destruction (explosion) of cellular structures and swelling product.

During hot extrusion, profound changes occur in the carbohydrate complex of raw materials. Starch is degraded, amylose and amylopectin molecules are broken down to dextrins and sugars. This leads to a significant increase in the digestibility of the extruded product.

The content of water-soluble substances increases 5-8 times compared with the feedstock, which characterizes the increase in nutritional value.

There are changes with the protein, in particular the transformation of the globular structure into fibrillar. This is accompanied by the spatial conformation of protein molecules and the release of functional groups available to enzymes. Due to the short duration of exposure to temperature, the destruction of vitamins practically does not occur.

The extrudate obtained after grinding is a powdery semi-finished product, which contains,%: water - 11; starch - 58.36; protein - 14.9; fiber - 3.23; fat 2.67; total sugars - 7.94; ash - 1.9. The amino acid content is presented in table.3.

The amino acid content in bread with the addition of 10% extrudate is presented in table 4.

As can be seen from tables 3 and 4, the essential amino acids of the extrudate and wheat flour of the second grade complement each other, increasing the biological value of bread.

The method is as follows.

Barley grains, peas and UBF are taken in the ratio by weight (6.3-6.7) :( 0.8-1.2) :( 2.3-2.7), mixed and extruded at a temperature of 160- 165 ° C for 30-40 with a diameter of the outlet of the matrix 11 mm, then grind to particle size wheat flour grade II. The dough is made from wheat flour of the second grade, extrudate in an amount of 9.5-10.5% of the total mass of flour, pressed yeast, salt, unfermented malt in an amount of 2.8-3.2% of the total mass of flour and the calculated amount of water. The dough is kneaded with a humidity of 46.5-47.0%, fermented for 80-85 minutes to an acidity of 4.0 degrees, subjected to cutting into dough pieces, proofing dough pieces at a temperature of 35-37 ° C and relative humidity 75 -80% for 40-45 minutes and bake products at 200-220 ° C for 25-30 minutes.

The method is illustrated by the following examples.

Example 1 (prototype). 100.0 g of wheat flour of the second grade are mixed with 10 g (10%) of extruded premium flour, 2.2 g of pressed yeast, 1.43 g of salt, 68.1 g of water are added. Mix the dough with a humidity of 47.0%, which is subjected to fermentation for 120 minutes to an acidity of 4.0 degrees, cutting, proofing the dough pieces at a temperature of 37 ° C and a relative humidity of 75% for 45 minutes, bake at 220 ° C for 25 minutes

Physico-chemical and organoleptic indicators of the quality of finished products are given in table 5.

Example 2. Pre-prepare a mixture of barley grits in the amount of 63 g, peas grits in the amount of 8 gi of the carbohydrate-protein fraction of amaranth in the amount of 23 g (ratio 6.3: 0.8: 2.3), the resulting mixture is extruded at a temperature of 160 ° C for 30 s with a diameter of the outlet holes of the matrix 11 mm, grind to particle size of wheat flour grade II. 100.0 g of wheat flour of the second grade are mixed with 9.5 g (9.5%) of the extrudate from barley grits, peas and UBF, 2.2 g of pressed yeast are added, 1.43 g of salt, 2.8 g (2, 8%) unfermented rye malt, 68.1 g of water. Mix the dough with a humidity of 47.0%, which is subjected to fermentation for 80 minutes to an acidity of 4.0 degrees, cutting, proofing the dough pieces at a temperature of 37 ° C and a relative humidity of 75% for 45 minutes, bake at 220 ° C for 25 minutes UVB is a crumb of light yellow color with a moisture content of 9% with a particle size of 0.2 mm. It is the product remaining after the separation of the embryos and shells from the seeds of amaranth.

Physico-chemical and organoleptic indicators of the quality of finished products are given in table 5.

Example 3. Pre-prepare a mixture of barley grits in an amount of 65 g, peas in a quantity of 10 g and a carbohydrate-protein fraction of amaranth in an amount of 25 g (ratio 6.5: 1.0: 2.5), the resulting mixture is extruded at a temperature 160 ° C for 35 s with a diameter of the outlet holes of the matrix 11 mm, grind to particle size of wheat flour grade II. 100.0 g of grade II wheat flour is mixed with 10.0 g (10.0%) of the extrudate from barley grits, peas and UBF, 2.2 g of pressed yeast, 1.43 g of salt, 3 g (3%) of unfermented yeast are added triticale malt, 68.2 g of water. UBF is a crumb of light yellow color with a moisture content of 11% with a particle size of 0.6 mm. It is the product remaining after the separation of the embryos and shells from the seeds of amaranth. The remaining operations are carried out analogously to example 2, only the fermentation of the dough is carried out for 85 minutes

Physico-chemical and organoleptic indicators of the quality of finished products are given in table 5.

Example 4. Pre-prepare a mixture of barley grits in an amount of 67 g, peas in a quantity of 12 g and a carbohydrate-protein fraction of amaranth in an amount of 27 g (ratio 6.7: 1.2: 2.7), the resulting mixture is extruded at a temperature 165 ° C for 40 s with a diameter of the outlet holes of the matrix 11 mm, grind to particle size of wheat flour grade II. 100.0 g of grade II wheat flour is mixed with 10.5 g (10.5%) of the extrudate from barley grits, peas grits and UBF, 2.2 g pressed yeast, 1.43 g salt, 3.2 g (3) are added , 2%) unfermented rye malt, 68.3 g of water. UBF is a crumb of light yellow color with a moisture content of 10% with a particle size of 0.4 mm. It is the product remaining after the separation of the embryos and shells from the seeds of amaranth. The remaining operations are carried out analogously to example 2.

Physico-chemical and organoleptic indicators of the quality of finished products are given in table 5.

As can be seen from table 5, finished products obtained by kneading dough from wheat flour, grade II, extrudate in the amount of 9.5-10.5% of the total mass of flour in the dough, pressed yeast, salt, water, unfermented malt in an amount of 2 , 8-3.2% of the total mass of flour in the dough, with a duration of fermentation of 80-85 minutes have high biological and energy value, higher quality indicators.

The proposed method of preparing a bakery product allows you to:

- increase the biological and energy value of a bakery product;

- improve its quality indicators;

- intensify the process of making bread;

- expand the range of bakery products.

Table 5
Bakery Product Quality Indicators Indicators Known method The proposed method by examples Example 1 Example 2 Example 3 Example 4 Organoleptic
appearance:
- the form
right - surface rough, without large cracks and blasts crumb condition:
- baking baked, elastic - prom without lumps and traces of nepromes - porosity Developed More developed, without voids and seals taste Peculiar to this type of product, without extraneous taste Peculiar to bread, more pronounced smell Peculiar to this type of product, odorless More fragrant Physicochemical
humidity% 46 46 46 46 acidity, hail 4.0 4.0 4.0 4.0 porosity,% 63 68 69 67 specific volume cm ^3/100 g 230 238 240 238 Energy value, kJ 1018 1056 1086 1060 Biological value,% 56.6 62.8 63.3 63.6

Claims (1)

A method of preparing a bakery product, characterized in that the dough is made from wheat flour, grade II, extrudate in an amount of 9.5-10.5% of the total weight of flour, pressed yeast, salt, unfermented malt in an amount of 2.8-3.2% to the total mass of flour and water, and the extrudate is prepared by mixing the grits of barley, grits of peas and the carbohydrate-protein fraction of amaranth, taken together in a ratio by weight (6.3-6.7) :( 0.8-1.2): (2.3-2.7), followed by extruding the resulting mixture at a temperature of 160-165 ° C for 30-40 s and grinding to size particles of wheat flour of the second grade, while the carbohydrate-protein fraction of amaranth is a grain of 9-11% moisture with a particle size of 0.2-0.6 mm, which is the product remaining after separation of the amaranth seeds and seeds, which are sent to receive amaranth oil, after kneading the dough, ferment it for 80-85 minutes, cut into dough pieces, proof them and bake.