RU2258371C1 - Method for preparing of bread "sezam" - Google Patents

Abstract

FIELD: food-processing industry, in particular, bread-making.

SUBSTANCE: method involves kneading dough with the use of top-grade or first-grade wheat flour, suspension of compressed yeast, dry wheat gluten, fatty product, and saline solution; providing fermentation, proofing and baking procedures. During kneading of dough, sesame flour used as fatty product is introduced in an amount of 16.6-17.0% by weight of flour in dough. Sesame flour is produced by grinding of sesame seeds to 180-200 micron size after hydrothermal processing at temperature of 50°C for 2 min. Dough fermentation process time is 120-130 min. Method allows anti-adhesion properties to be imparted to dough, dough fermentation process to be intensified, fatty-acid composition of product with regard to essential unsaturated fatty acids to be improved, organoleptical properties, such as color of crust and crumb, aroma to be improved.

EFFECT: simplified method, improved qualities, optimal vitamin and mineral composition and increased biological value of bread.

2 tbl, 2 ex

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, saline, dry wheat gluten in an amount of 50% by weight of flour in the dough, creamy unsalted butter in an amount of 3% by weight of flour in dough, refined sunflower oil in an amount of 3% by weight of flour in the dough, fermentation, cutting, proofing of dough pieces and their baking [Collection of recipes and technological instructions for the preparation of dietary and prophylactic x grades bakery products - M .: Pishchepromizdat, - 1997, - p.29].

The bread prepared in this way has several disadvantages, such as the inferiority of the fatty acid composition, the inability to use the product by consumers suffering from high cholesterol, the dough has high adhesion properties, a longer dough fermentation process, the absence of a pronounced taste and aroma in the finished product, rubber structure of crumb, low biological value.

The technical task of the invention is to improve the fatty acid composition of the product by increasing the content of polyunsaturated fatty acids, reducing the adhesive properties of the dough, intensifying the fermentation of the dough, increasing the biological value and improving the organoleptic properties of the finished products, expanding the range of products from wheat flour of prophylactic action.

The technical task of the invention is achieved by the fact that in a method for preparing bread, comprising kneading dough from wheat flour of the highest or first grade, a suspension of pressed yeast, dry wheat gluten, a fat product, saline, fermentation, proofing and baking, new is that when mixing dough, sesame flour in the amount of 16.6 - 17.0% by weight of flour in the dough is added as a fat product, and sesame flour is obtained by grinding sesame seeds to a size of 180-200 microns after hydrothermal treatment and at a temperature of 50 ° C for 2 minutes, the fermentation process of the dough is 120-130 minutes

The technical result consists in the fact that the dough acquires anti-adhesive properties, the fermentation process of the dough is intensified, the fatty acid composition of the finished product is improved according to the essential unsaturated fatty acids (omega-3, omega-6), the vitamin, mineral composition of bread and its organoleptic characteristics, the biological value increases of bread.

A method of making bread is as follows.

Sesame flour is obtained by grinding sesame seeds to a size of 180-200 microns after hydrothermal treatment at a temperature of 50 ° C for 2 minutes, the dough fermentation process is 120-130 minutes and depends on the content of sesame flour in the dough.

Kneading dough is carried out using wheat flour of the highest or first grade in the amount of 100 kg, the dosage of sesame flour varies depending on the type of product with a different content of fatty products, for example, 16.6-17.0% sesame flour is added to the weight of flour, taking into account the fat content in it in order to replace 3% unsalted butter and 3% refined, dry wheat gluten in the amount of 8.3-9.0% by weight of flour, 3 kg of compressed yeast in the form of a yeast suspension and 1.5 kg of salt in the form of saline. Kneading is carried out in two stages: in the first stage, all dry components are mixed for 3 minutes, then a yeast suspension and saline solution are added and kneading is carried out for 5 minutes. Fermentation of the dough is carried out for 120-130 minutes, the duration depends on the content of sesame flour in the dough.

Cutting dough, proofing and baking dough pieces is carried out in the usual way.

Sesame flour is a valuable source of a variety of biologically active compounds. The use of sesame flour in the production of bakery products can improve the fatty acid composition of finished products by increasing the content of polyunsaturated fatty acids in them, since sesame seeds contain from 30 to 48.7% oil, which contains linoleic glycerides (omega-6) 40, 3-50.8%, linolenic (omega-3), oleic 35.5-44.1%, palmitic and stearic 7-10.2% acids, protein 19.4%, dietary fiber 5.6%, mineral compounds and vitamins (in mg per 100 g): Na-75, K-497, Ca-1474, Mg-540, P-720, Fe-91, vitamin B ₁ -1.27, vitamin B ₂ -0.36, vitamin PP-4. Sesame flour oil can be used instead of fatty foods. Bread with the addition of sesame flour retains freshness longer. This effect is due to the fact that the introduction of this flour into the dough increases the proportion of unsaturated fatty acids in it.

The introduction of dry wheat gluten makes it possible to neutralize the incompatibility of proteins of wheat and sesame flour, and polyunsaturated fatty acids contained in sesame flour, which provide the necessary anti-adhesive properties of the dough, contribute to the reduction of its dosage.

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

Example 1 (prototype). The dough is kneaded in two stages: first, 100 g of wheat flour, 50 g of dry gluten are mixed for 3 minutes, then 3 g of refined sunflower and 3 g of unsalted butter are added, a suspension of pressed yeast and saline solution are mixed and the dough is kneaded for 5 minutes . Next, fermentation is carried out for 170 minutes to an acidity of 3.3 degrees. Cutting dough, proofing and baking dough pieces is carried out in the usual way. Physico-chemical and organoleptic characteristics of finished products are presented in table 1.

Example 2. Sesame flour is obtained by grinding sesame seeds to a size of 180-200 microns after their hydrothermal treatment at a temperature of 50 ° C for 2 minutes. Kneading the dough is carried out in two stages: first, dry components are mixed: 100 g of wheat flour, 17.0 g of sesame flour and 9.0 g of dry gluten for three minutes, then brine and a suspension of pressed yeast are added and the dough is kneaded for 5 minutes. Fermentation is carried out for 120 minutes to an acidity of 3.3 degrees. Cutting dough, proofing and baking dough pieces is carried out in the usual way. Physico-chemical, organoleptic characteristics of finished products are presented in table 1.

As can be seen from table 1, the optimal dosage of sesame flour to replace, for example, 6% of the fat products specified in the recipe is 16.6-17% by weight of flour in the dough. The dosage of dry gluten is 8.3-9.0% by weight of flour in the dough, this dosage is due to the fact that when adding less than 8.3% to the weight of flour in the dry gluten dough, there is no significant improvement in the structural and mechanical properties of bread crumb, and more than 9.0% - the structural and mechanical properties of the crumb deteriorate. If necessary, increase the mass fraction of fat (indicated in the recipe), you need to increase the amount of sesame flour based on the content of fat in it. The use of sesame flour intensifies the fermentation process of the dough, reducing it by 30-40 minutes. The fatty acid composition of the finished products is presented in table 2.

Thus, the proposed method makes it possible:

- provide anti-adhesive properties of the test;

- intensify the fermentation process of the dough;

- to improve the fatty acid composition of the product for essential unsaturated fatty acids;

- improve the organoleptic characteristics of products (color of the crust, crumb color, aroma);

- improve the vitamin and mineral composition of bread;

- increase the biological value of bread;

- expand the range of wheat varieties of improved quality bread.

Table 1 Quality indicators of finished products Quality indicators Prototype The proposed method Example 1 Example 2 1 2 3 Organoleptic
Appearance - the form Right - surface Smooth, without large cracks and explosions - color Light brown Brown Crumb condition - baking Normal, slightly wet Baked, not wet to the touch - elasticity Low elasticity Elastic, - porosity Uneven Developed, uniform, thin-walled, fine-meshed Taste Normal More pronounced Smell Normal More fragrant Physicochemical
Humidity%
40
40 Porosity,% 68 75 Acidity, degrees 2,5 2,5 Specific volume cm ^3/100 g 240 310

table 2 Fatty acid composition of finished products g / 100 g of product Name of fatty acid Prototype The proposed method Palmitic C _{16: 0} 0.10 0.41 Stearic C _{18: 0} 0.01 0.27 Palmitoleic C _{16: 1} 0.01 0.01 Oleic C _{18: 1} 0.08 1,52 Linoleic C _{18: 2} (omega-6) 0.35 2.90 Linolenic C _{18: 3} (omega-3) 0.02 0.6

The ratio of omega-6 / omega-3 in the diet recommended by the Institute of Nutrition of the RAMS is 3: 1 to 5: 1 for therapeutic and preventive nutrition. In our method, this ratio is 4.8: 1, and in the control 17.5: 1.

The biological activity of essential fatty acids is not the same. Linoleic is the most active, the content of which in the product prepared by the proposed method is 8 times higher, which also confirms the increase in biological value.

Claims (1)

A method of making bread, comprising kneading dough from wheat flour of the highest or first grade, a suspension of pressed yeast, dry wheat gluten, a fat product, saline solution, fermentation, proofing and baking, characterized in that when mixing dough, sesame is added as a fat product flour in the amount of 16.6-17.0% by weight of flour in the dough, and sesame flour is obtained by grinding sesame seeds to a size of 180-200 microns after hydrothermal treatment at a temperature of 50 ° C for 2 min, the fermentation process that is 120-130 min.