RU2267928C2 - Method for producing of wheat bread with increased nutrient and biological value - Google Patents

Abstract

FIELD: baking industry.

SUBSTANCE: method involves preparing semi-finished product by mixing germinated dispersed soya mass and concentrated lactic acid starter; holding semi-finished product at temperature of 25-35 C and pH value of 3.5-4.5 for 40-120 min; introducing semi-finished product during dough kneading, said dough being kneaded from wheat flour and other receipt components; fermenting dough; cutting into dough pieces; proofing and baking.

EFFECT: increased nutrient and biological value and increased specific volume of resultant bread.

1 tbl, 4 ex

Description

The present invention relates to the field of food industry, in particular to the baking industry, and can be used for the production of bakery products of high nutritional and biological value.

A known method for the production of grain bread of high nutritional and biological value using a semi-finished product from special sourdough and grain mass obtained by dispersing pre-soaked grain. As a special sourdough, a mixture of starter cultures from hops and dispersed pre-soaked oats grain is used, and wheat and / or rye grain, including mixed with other cultures (p.2148915 from 12/08/98).

The disadvantage of this method of making bread is the use of starter cultures without directed cultivation of microorganisms synthesizing organic acids, biologically active substances, etc., the use of a grain mass with a low protein content, essential amino acids that increase the nutritional and biological value of the product.

The technical result of the invention is the creation of a method for the production of bread of high nutritional and biological value, with improved consumer properties.

The technical result achieved is achieved by the fact that the method for the production of wheat bread according to the invention provides that a semi-finished product is prepared by mixing germinated dispersed soybean mass and concentrated lactic acid starter, after which the semi-finished product is kept at a temperature of 25-35 ° C and a pH of 3.5-4.5 for 40-120 minutes and make it when kneading dough from wheat flour and other recipe components, carry out the subsequent fermentation of the dough, cutting into dough pieces, proofing and baking.

The most important advantage of the proposed method for the production of bread is the use of germinated dispersed soybean mass containing vitamins, digestible micro and macro elements (Ca, Fe, K, etc.), dietary fiber, simple sugars, amino acids with the exception of anti-nutritional factors - trypsin inhibitor, urease, tera- and trisaccharides, which leads to the greatest increase in nutritional and biological value, a positive effect on metabolic processes in the body.

During soybean germination, enzymatic systems are sharply activated. Alpha-amylase, acting on starch of flour, breaks it down into dextrins of different molecular weights, thereby impairing the rheological characteristics of the crumb of bread, making it sticky and jammed. And proteinases, hydrolyzing a protein, worsen the structural and mechanical properties of the dough and, ultimately, the finished product, reducing its specific volume. To inhibit the activity of enzymes, starter cultures are used, characterized by high acidity. The research results showed the effectiveness of using concentrated lactic starter culture (KMKZ) for these purposes.

According to the proposed method, dispersed soya bean mass from previously soaked and germinated soybeans is used in an amount of 5-30% of the total weight of flour in the dough.

According to the proposed method, KMKZ is used in an amount of 5-20% of the total mass of flour in the dough.

The method is illustrated by the following examples.

Example 1

Wheat bread is produced from 1000 g of wheat flour. At the same time, the semi-finished product, which is then added during the kneading of the dough, is prepared by mixing 240 g of germinated dispersed soybean mass (24% of the total weight of flour in the dough) and 200 g of KMKZ (20% of the total weight of flour in the dough). The ratio of germinated dispersed soybean mass and concentrated lactic acid starter culture in the semi-finished product is 1.2: 1. The resulting semi-finished product is maintained at a temperature of 35 ° C, pH is 3.5, the aging time of the semi-finished product is 40 minutes. Then the dough is kneaded from the total amount of the semi-finished product, the total amount of flour (with the exception of the flour that went into the preparation of the KMKZ), 30 g of yeast, 15 g of salt, 20 g of sugar, 20 g of margarine. After kneading, the subsequent fermentation of the dough is carried out for 1.5-2 hours, then it is divided into dough pieces, rounded, molded, placed in molds and sent to the final proofing and baking.

Example 2

Wheat bread is produced from 1000 g of wheat flour. In this case, the semi-finished product, which is then added during the kneading of the dough, is prepared by mixing 50 g of germinated dispersed soybean mass (5% of the total weight of flour in the dough) and 50 g of KMKZ (5% of the total weight of flour in the dough). The ratio of germinated dispersed soybean mass and concentrated lactic acid starter culture in the semi-finished product is 1: 1. The resulting semi-finished product is maintained at a temperature of 25 ° C, pH 4.5, the aging time of the semi-finished product is 120 minutes. Then the dough is kneaded from the total amount of the semi-finished product, the total amount of wheat flour (except for flour that went into the preparation of the KMKZ), 30 g of yeast, 15 g of salt, 20 g of sugar, 20 g of margarine. After kneading, subsequent fermentation of the dough is carried out for 1.5-2 hours, then it is divided into dough pieces, rounded, molded, placed in molds and sent to the final proofing and baking.

Example 3

Wheat bread is produced from 1000 g of wheat flour. At the same time, the semi-finished product, which is then added during the kneading of the dough, is prepared by mixing 300 g of germinated dispersed soybean mass (30% of the total weight of flour in the dough) and 200 g of KMKZ (20% of the total weight of flour in the dough). The ratio of germinated dispersed soybean mass and concentrated lactic acid starter culture in the semi-finished product is 1.5: 1. The resulting semi-finished product is maintained at a temperature of 30 ° C, pH 4.0, the aging time of the semi-finished product is 80 minutes. Then the dough is kneaded from the total amount of the semi-finished product, the total amount of flour (except for the flour that went into the preparation of the KMKZ), 30 g of yeast, 15 g of salt, 20 g of sugar, 20 g of margarine. After kneading, subsequent fermentation of the dough is carried out for 1.5-2 hours, then it is divided into dough pieces, rounded, molded, placed in molds and sent to the final proofing and baking.

Example 4

Wheat bread is produced from 1000 g of wheat flour. In this case, the semi-finished product, which is then added during the kneading of the dough, is prepared by mixing 100 g of germinated dispersed soybean mass (10% of the total weight of flour in the dough) and 150 g of KMKZ (15% of the total weight of flour in the dough). The ratio of germinated dispersed soybean mass and concentrated lactic acid starter culture in the semi-finished product is 1: 1.5. The resulting semi-finished product is maintained at a temperature of 25 ° C, pH is 4.5, the aging time of the semi-finished product is 120 minutes. Then the dough is kneaded from the total amount of the semi-finished product, the total amount of wheat flour (excluding flour that went into the preparation of the KMKZ), 30 g of yeast, 15 g of salt, 20 g of sugar, 20 g of margarine. After kneading, the subsequent fermentation of the dough is carried out for 1.5-2 hours, then it is divided into dough pieces, rounded, molded, placed in molds and sent for final proofing and baking.

Using the method of examples 1-4 provides stabilization of the quality and increase the biological value of bread in comparison with the prototype, table 1.

Table 1
The quality of bread prepared in a developed way Quality indicators Examples Prototype one 2 3 four Specific volume, cm ³ / g 3.8 4.13 4.05 3.93 4.0 Porosity,% 83 85 83 84 84 ΔH total., Unit 62 63 62 62 63 The content of vitamins mg% Vitamin B ₁ 0.29 0.44 0.32 0.4 0.3 Vitamin B ₂ 0.08 0.12 0.09 0.1 0.09 Vitamin PP 1,69 2.54 1.8 2,3 1.77 Biological value,% of the control. 37.6 51,4 40,2 46.0 40,0 The protein content,% 8.7 15,2 10.1 13.0 9.9

Claims (1)

A method of producing wheat bread, characterized in that a semi-finished product is prepared by mixing the germinated dispersed soybean mass and concentrated lactic acid starter, after which the semi-finished product is kept at a temperature of 25-35 ° C and a pH of 3.5-4.5 for 40-120 minutes and introduced when kneading dough from wheat flour and other recipe components, carry out subsequent fermentation of the dough, cutting into dough pieces, proofing and baking.