RU2266003C1 - Method for producing of bread with increased nutritive value - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of bakery products.

SUBSTANCE: method involves mixing composite mixture used in an amount of 17% by weight of flour with water having temperature of 40 C: holding resultant mixture for 30 min; feeding wheat flour, baker's compressed yeast, edible salt and water; kneading and fermenting dough; directing for dressing and proofing; baking proofed doughs. Composite mixture is pea, millet, rice and buckwheat flour mixture, said kinds of flours being used in the ratio of 1.5:1.0:0.4:05 or 1.1:1.4:0.4:0.5 or 1.3:1.2:0.4:0.5. Method allows bakery products with increased nutritive value, including increased biological value, to be obtained owing to enrichment thereof with protein and mineral substances, food fibers, and group B vitamins.

EFFECT: improved quality of bakery products with regard to organoleptical and physicochemical properties, increased time for keeping of bakery products in fresh state, and wider range of bakery products.

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Description

The closest in technological essence and the achieved effect is a method for the production of bread, comprising soaking in water grain of wheat, and / or rye, and / or oats, and / or barley, and / or buckwheat, and / or millet, and / or corn, and / or peas, and / or beans, and / or beans, chopping them, kneading the dough with the recipe components, cutting and baking it. According to this method, plant material is soaked in water pre-frozen to a content of not more than 70% of the total water mass of transparent ice crystals (RF Patent No. 2154945 / Isaev P.I. Bread production method).

The disadvantages of this method of bread production are: the duration of the preparation of the mixture, the low quality of the products due to the uneven distribution of the introduced components, liquefaction of the dough due to the introduction of water-soluble substances with vegetable raw materials.

An object of the invention is to obtain products of high nutritional value, including biological, by enriching it with protein, dietary fiber, B vitamins, macro- and microelements, improving the quality of products by organoleptic and physico-chemical indicators, increasing the shelf life of products, expanding assortment.

A method of preparing bread of increased nutritional value, characterized in that the composite mixture is mixed in an amount of 17% by weight of flour with water at a temperature of 40 ° C, the resulting mixture is kept for 30 minutes, wheat flour, pressed baker's yeast, table salt and water are served, and knead the dough, which after fermentation is sent for cutting, proofing and baked spaced dough pieces, moreover, as a composite mixture using a mixture of pea, millet, rice and buckwheat flour in a ratio of 1.5: 1.0: 0.4 : 0.5, or 1.1: 1.4: 0.4: 0.5, or 1.3: 1.2: 0.4: 0.5.

The technical result is expressed in obtaining products of high nutritional value, including biological value due to its enrichment with protein and mineral substances, dietary fiber, B vitamins, improving the quality of products by organoleptic and physico-chemical indicators, increasing the shelf life of products, expanding the range.

To increase the nutritional value of a product, it is necessary to increase the content of protein, vitamins, macro- and microelements in it. This is achieved using various composite mixtures, which are a mixture of pea, millet, rice and buckwheat flour.

The chemical composition of non-traditional types of flour used in the preparation of mixtures, and wheat flour grade I are presented in table. 1.

Table 1
The chemical composition of various types of flour Type of flour Water Squirrels Fats Carbohydrates Cellulose Ash Are common Mono- and disaccharides Starch Wheat 1 grade, g 14.0 10.6 1.3 73,2 1.7 67.1 0.2 0.7 Buckwheat, g 13.6 12.8 3.2 67.8 1,5 56.3 1,1 1,5 Pea, g 14.0 23.0 1,2 53.3 4.2 46.5 5.7 2,8 Rice, g 14.0 7.3 2.0 63.1 3,1 55.2 9.0 4.6 Millet, g 13.5 11.2 3.8 60.7 2,5 54.7 7.9 2.9

Compared to wheat flour protein of the 1st grade, the protein of composite mixtures in terms of amino acid composition is more complete and allows not only to increase the protein content in products, but also to make up for the deficiency of such limiting amino acids of wheat flour, as lysine and threonine, because their amino acid rate (AK) is 14 and 5.6% more, respectively.

The method of preparation of the test is as follows.

A composite mixture of pea, millet, rice and buckwheat flour in a ratio of 1.5: 1.0: 0.4: 0.5, or 1.1: 1.4: 0.4: 0.5, or 1.3 : 1.2: 0.4: 0.5 with water at a temperature of 40 ° C, incubated for 30 minutes and served on a batch of dough. Sifted and purified from metal-magnetic impurities wheat flour is fed by a dispenser for flour components into a dough mixing machine, at the same time a yeast suspension and saline are dosed. After fermentation, the dough is served for cutting and then for proofing. After that, the dough pieces are baked, cooled and served on the packaging.

All the raw materials used for the preparation of the dough corresponded to the requirements of the standards: baking wheat flour - TU 8 RF 11-95-91; pressed baker's yeast - GOST 171-81; food salt - GOST 13830-91, rice flour of the first grade TU 9293-010-00932169-96; high-quality millet flour TU 9293-007-00932169-96; buckwheat flour TU 9293-005-00932169-96; pea flour TU 9293-002-00932169-96; drinking water GOST R 51232-98.

The method is illustrated by the following examples.

Example 1. Sifted and purified from metal-magnetic impurities flour is fed by a batcher for bulk components into a dough mixing machine. Composite mixture No. 1, consisting of pea, millet, rice and buckwheat flour in a ratio of 1.5: 1.0: 0.4: 0.5, respectively, in an amount of 17%, pre-mixed with water at a temperature of 40 ° C and aged for 30 minutes, served on a batch of dough. Salt solution and yeast suspension are also dosed into the kneading machine. After kneading and fermentation, the dough is sent for cutting and then for proofing. The distance dough pieces are baked, the finished bread is cooled and served on the packaging. Quantitative and qualitative assessment of the amino acid composition of bread and the content of minerals are given in table 3 and table 4.

Organoleptic and physico-chemical indicators of the quality of the finished product are given in table 5.

Example 2. Kneading is carried out analogously to example 1, but the ratio of pea, millet, rice and buckwheat flour is 1.1: 1.4: 0.4: 0.5. Quantitative and qualitative assessment of the amino acid composition of bread and the content of minerals are given in table 3 and table 4.

Organoleptic and physico-chemical indicators of the quality of the finished product are given in table 5.

Example 3. Kneading is carried out analogously to example 1, but the ratio of pea, millet, rice and buckwheat flour is 1.3: 1.2: 0.4: 0.5. Quantitative and qualitative assessment of the amino acid composition of bread and the content of minerals are given in table 3 and table 4.

Organoleptic and physico-chemical indicators of the quality of the finished product are given in table 5.

Table 2.
The composition of composite mixtures No. 1, No. 2 and No. 3 Component Name Humidity% Component consumption for preparing a composite mixture No. 1 Number 2 No. 3 Pea flour, kg nine 7.5 5.5 6.5 Millet flour, kg nine 5,0 7.0 6.0 Rice flour, kg nine 2.0 2.0 2.0 Buckwheat flour, kg nine 2,5 2,5 2,5

Table 3.
Quantitative and qualitative assessment of the amino acid composition of bread Name of indicator The control Enriched Sample The total number of AK, mg / 100 g of product AK speed,% Biological value,% The total number of AK, mg / 100 g of product AK speed,% Biological value,% Lysine 273 44.0 344.8 50,2 Threonine 321 71.0 391.6 75.0 Felled 515 91.1 561.4 82.0 Isoleucine 548 121,2 46.2 601.3 105.0 56.0 Leucine 842 106,4 911.7 98.0 Methionine 411 103.9 503.1 100.1 Tryptophan 126 111.3 149.4 98.0 Phenylalanine 904 133.3 947.5 101.0 Table 4.
Mineral content in bread Name of indicator Daily requirement, mg The control Enriched Sample The total content in the product, mg Coverage of daily requirements,% The total content in the product, mg Coverage of daily requirements,% Na 800.0 8.0 1.0 19.4 2.4 TO 1600.0 323.0 20.0 322.1 20.1 Sa 800.0 50.0 6.0 56.9 7.1 Mg 400.0 111.0 28.0 124.2 31.0 R 1200.0 340.0 28.0 332.1 28.0 Fe 14.0 2.34 16.5 8.9 64.0

Table 5
Quality indicators of the finished bread Name of indicator Values of quality indicators of products enriched with a composite mixture, No. The control 1 2 3 Organoleptic indicators: Appearance: the form Correct, corresponding to the bread form in which the baking was made, without lateral outflows surface Smooth Smooth Colour Light coloured Light yellow Crumb Condition: bakedness Baked, not wet to the touch prom Without lumps and traces of unclean porosity Developed Developed, thin-walled Taste and smell Matching bread, no strangers Physical and chemical indicators: humidity% 44.0 44.0 44.0 44.1 acidity, hail 3.0 3.2 3.0 3,1 porosity,% 75.5 76.6 76,4 77 specific volume cm ^3/100 g 240 258 256 260

As can be seen from the table. 5, the quality of bread with composite mixtures in terms of organoleptic characteristics is not inferior to control, and surpasses it in physical and chemical parameters. With a decrease in the dosage of the composite mixture below 17%, the biological and mineral value of bread decreases, with an increase, the organoleptic indicators of the quality of bread decrease. A water temperature of 40 ° C. going to swell and a swelling duration of 30 minutes are optimal for these composite mixtures.

The proposed method for the production of bread of high nutritional value allows to obtain products of high nutritional value, including biological value due to its enrichment with protein and mineral substances, dietary fiber, B vitamins, to improve the quality of products by organoleptic and physico-chemical indicators, to increase the shelf life of freshness of products expand the range.

Claims (1)

A method of making bread of increased nutritional value, characterized in that the composite mixture is mixed in an amount of 17% by weight of flour with water at a temperature of 40 ° C, the resulting mixture is kept for 30 minutes, wheat flour, pressed baked yeast, edible salt and water are served and knead the dough, which after fermentation is sent for cutting, proofing and baked spaced dough pieces, and as a composite mixture using a mixture of pea, millet, rice and buckwheat flour in a ratio of 1.5: 1.0: 0.4: 0.5 or 1.1: 1.4: 0.4: 0.5 or 1.3: 1.2: 0.4: 0.5.