RU2280366C2 - Method for production of bakery products - Google Patents

Abstract

FIELD: food processing industry, in particular bread production with addition of oily culture flour.

SUBSTANCE: claimed method includes preparation of flour from preliminary washed, dried at 365 K up to humidity less than 5 % flax seeds. Then dough is prepared from wheat flour, flax flour, water, yeast, salt, oily component, and other formulation components (for example, sand sugar, vanilla, honey, raisin, vegetable oil, milk butter, margarine). Flax flour is used in amount of 40-60 % based on total flour amount.

EFFECT: product with increased content of protein and polyunsaturated fatty acid.

8 cl, 9 ex

Description

The invention relates to the food industry, namely to its baking industry in the production of wheat bread with the addition of flour from oilseeds.

Bakery products occupy an extremely important place in the diet of people. The enrichment of bread with proteins, vitamins, minerals, dietary fiber and other nutritional components is one way to increase the biological value of food.

One of the effective protein fortifiers for bread is the processing products of soybeans (E. Clyde. Soy proteins in bakery. Bakery products, No. 2, 2003, p.30; S. Kraus. Bread for functional nutrition. Bread products, No. 2, 2003, p. 44). Oilseed soybean is imported into Russia mainly from the United States. Soybean seeds contain highly toxic albumin ricin. Without heat treatment, in which ricin breaks down, soy cannot be eaten. Albumin, the main protein of soy milk, and other proteins at a temperature of ricin destruction of 420K (150 ° C) are denatured and lose their biological activity.

These shortcomings of soybeans are indicated in many sources (B.P. Pleshkov. Biochemistry of agricultural plants. - M.: Agropromizdat, 1984, p. 356).

An affordable and relatively cheap source of protein and polyunsaturated fatty acids is flax seeds, which contain more than 40% fat, not less than 26% protein, not more than 30% carbohydrates and about 4% ash (B.P. Pleshkov. Biochemistry of agricultural plants. - M .: Agropromizdat, 1984, p. 358). By nutritional value, flax seeds are superior to beef, horse meat, pork (D.N. Pryanishnikov. Field crop plants. Issue III. - M .: Gosizdat, 1921, p.21).

Polyunsaturated fatty acids are of great importance to humans. They have biological activity and are necessary for the normal functioning of the body. Polyunsaturated fatty acids and phosphatides contained in flax seeds have the ability to prevent the formation of cholesterol plaques on the walls of blood vessels and thereby ensure the smooth functioning of the circulatory system (Y. Shamkov. Bread mix “8 cereals.” Bakery products, No. 6, 2001, p.13) .

Using flax seeds for food, it seems possible to rid the population of protein deficiency and ensure its healthy nutrition.

It is known to use flax seeds for the production of bakery products (S. Kraus, L. Akzhigitova. Bread for functional nutrition. Bread products, No. 2, 2003, p. 44; Yu. Shamkov. Mix for bread "8 cereals", Bread products No. 6, 2001 , p.12-13), which should be considered as a valuable source of protein, polyunsaturated fatty acids, minerals (K Ca, Fe).

A known method for the production of grain bread from whole biologically active wheat grains (RF patent No. 2101960, class 6 A 21 D 13/02, 8/02, 1997), involving the introduction of flax seeds into the grain mass during the preparation of the dough and sprinkling flax seed with dough pieces before proofing.

A known method for the production of bread (USSR patent No. 1802687, class 5 A 21 D 8/02, 1991, prototype), comprising kneading dough from wheat flour, water, salt, yeast, flax seeds, fat component, baking improver, other components, according to the recipe, fermentation of the dough, its cutting, proofing and baking of finished dough pieces, and in order for flax seeds to swell and soften, they prepare a semi-finished product by mixing flour and water in a ratio of 1: 2-1: 4, seeds, after which the resulting semi-finished product is mixed with the rest of m ki, water and other components provided by the formulation and the resulting mixture was incubated for 1-1.6 hours at 25-35 ° C. Fermentation of the dough is carried out for 20-40 minutes.

The general disadvantage of using flax seeds in bakery products, relating to all of the above sources, is as follows.

Additives of whole flax seeds in bakery products more than 5% distort the usual taste, at the same time, the introduction of whole flax seeds in bakery products in an amount of less than 5% does not give a pronounced healing effect, and bakery products themselves can not be attributed to bread for the so-called functional nutrition, which implies daily consumption of products that regulate the life of the body as a whole, or improve the activity of certain systems and organs or their functions (S. Kraus. Bread for function cial power. Bakery, №2, 2003, p.44).

The problem solved by this invention is to develop a product for therapeutic nutrition with a high content of protein and polyunsaturated fatty acids.

The problem set in the invention is solved by preparing bakery products from wheat flour and flax flour, moreover, flax flour is taken in an amount of 40-60% of the total amount of flour provided for in the recipe.

The dough is prepared in a dairy or unpaired way from wheat flour, flax flour, water, salt, yeast, a fat component with the introduction of other prescription components: granulated sugar, honey, vanillin, raisins. Cutting dough, proofing and baking is carried out in the usual way. In addition, the dough pieces are sprinkled with flax seeds or sesame seeds, sunflower seeds, caraway seeds, and poppy seeds before proofing.

As a fat component use vegetable oil, or butter or margarine.

Flax flour is prepared from previously washed, dried at a temperature of not more than 365K to a moisture content of less than 5% by grinding them. Flax seeds are easy to grind, and flax flour mixes well with other components into a homogeneous molding mass.

The amount of flax flour in the dough recipe, equal to 40-60% of the total amount of flour, was obtained experimentally, taking into account the taste, appearance of the finished bakery products and from the point of view of solving the problem - developing a product for therapeutic and prophylactic nutrition with a high protein content and polyunsaturated fatty acids.

When using less than 40% of flax flour during the kneading process, the organoleptic properties of baked bakery products are close to the properties of white bread, and when using more than 60% of flax flour, specific non-baked taste sensations of baked bakery products (fish smell) appear.

40-60% of flax flour in the total amount of flour in the recipe for dough preparation is a sufficient amount to solve the task of obtaining bakery products containing a high amount of protein and polyunsaturated acids. In this regard, they can be attributed to the group of products for therapeutic and prophylactic nutrition.

Flaxseed flour increases the resistance of stale bread due to its bactericidal properties.

The introduction of flavoring additives in the dough: raisins, honey, etc., allows not only to expand the range of bakery products, but also to strengthen their medicinal properties.

Preliminary roasting of flax seeds to sprinkle dough pieces before proofing gives the finished bakery products a nutty smell.

The claimed method of preparing bakery products includes the following operations:

- preparation of flax flour from previously washed, dried at a temperature of 365K to a moisture content of less than 5% by grinding them;

- preparation of the dough in a dairy or non-dairy method from wheat flour, flax flour, water, yeast, salt, a fat component with the introduction of other recipe components, moreover, flax flour is taken in an amount of 40-60% of the amount of flour provided for in the recipe, and as recipe components use granulated sugar, vanillin, honey, raisins, and the fat component - vegetable oil, butter, margarine;

- cutting test for dough pieces;

- proofing of dough pieces;

- baking dough pieces.

In addition, before proofing the dough pieces, they are sprinkled (as an option) with flax, sesame and caraway seeds.

Cutting dough for dough pieces, proofing them and baking is carried out in the usual way, adopted in the baking industry.

Examples of the claimed method.

In the examples, the preparation of the dough in a sparse manner will be shown. Direct preparation of the dough is less time-consuming and involves kneading the dough from the components, according to the recipe, fermenting it, cutting, proofing and baking the dough pieces.

Example 1

The technological process for the production of bakery products begins with the preparation of flax flour.

Flax seeds are washed with running water in a wash tray through a sieve with a hole diameter of 1 mm, dried at a temperature of not more than 365K to a moisture content of less than 5%. Washed and dried flax seeds are ground on a dispersant to a uniform flaxseed.

The ratio of wheat and flax flour, respectively,%, 60:40. The dough is prepared in a sparse manner. The preparation of the sponge was carried out according to the following recipe and technological regime:

Premium wheat flour, kg 1,5 Pressed yeast, kg 0.5 Drinking water heated to a temperature of 303K, kg 2.0 Duration of batch, min 6-8 Fermentation time, h 1-1,2 Dough temperature, K 303-304 Final acidity of sponge, pH 3-4

After receiving the finished dough, prepare the dough in the technological sequence of operations according to the recipe:

Cooked sponge, kg four Flaxseed flour, kg 1.84 Premium wheat flour, kg 1.26 Sugar, kg 1.4 Table salt, kg 0.1 Vegetable oil, kg 0.4 Drinking water heated to a temperature of 303K, kg one Duration of batch, min fifteen Test temperature, K 302-304 The final acidity of the test, pH 4-5

The finished dough is subjected to cutting, proofing and baking in a manner adopted in the baking industry.

The ratio of ingredients in a flax-wheat bakery product with a moisture content of 30% have the following percentages:

Premium wheat flour 27.6 Flax flour 18,4 Pressed yeast 5 Granulated sugar fourteen Common salt one Vegetable oil four Drinking water thirty

Example 2

The ratio of wheat and flax flour, respectively,%, 50:50. The method is carried out analogously to example 1. The dough is prepared in the same sequence of operations and according to the same recipe.

The dough is prepared in the technological sequence of operations according to the recipe:

Opara, kg four Premium wheat flour, kg 0.8 Flaxseed flour, kg 2,3 Sugar, kg 1.4 Table salt, kg 0.1 Vegetable oil 0.4 Drinking water heated to a temperature of 303K, kg one Duration of batch, min fifteen Test temperature, K 302-304 The final acidity of the test, pH 4-5

The ratio of ingredients in flax-wheat bakery products with a moisture content of 30% have the following values, in percent:

Premium wheat flour 23 Flax flour 23 Pressed yeast 5 Granulated sugar fourteen Common salt one Vegetable oil four Drinking water thirty

Example 3

The ratio of wheat and flax flour, respectively,%, 40:60. The method is carried out analogously to examples 1 and 2. The dough is prepared in the technological sequence of operations according to the recipe:

Opara, kg four Premium wheat flour, kg 0.34 Flaxseed flour, kg 2.76 Sugar, kg 1.4 Table salt, kg 0.1 Vegetable oil, kg 0.4 Drinking water heated to a temperature of 303K, kg one Duration of batch, min fifteen Test temperature, K 302-304 The final acidity of the test, pH 4-5

The ratio of ingredients in flax-wheat bakery products with a moisture content of 30% have the following values, in percent:

Premium wheat flour 18,4 Flax flour 27.6 Pressed yeast 5 Granulated sugar fourteen Common salt one Vegetable oil four Drinking water thirty

The finished bakery products, the production method of which is described in examples 1, 2 and 3, have a thin crust, a porous structure, a pleasant bread smell and taste, in appearance they slightly differ in color: from pale brown (when the ratio of wheat and linen flour,%, 60:40, respectively) to rye (with a ratio of wheat and flax flour,%, 40:60, respectively). The acidity of bakery products, pH, 2.0-2.5. They retain their nutritional properties for 5 days.

Example 4

The method is carried out analogously to examples 1, 2 or 3, but when preparing the dough, butter is used as the fat component, and honey is additionally introduced into the dough.

Example 5

The method is carried out analogously to examples 1, 2 or 3, but when preparing the dough, margarine is used as the fat component, and additional raisins are added to the dough.

Example 6

The method is carried out analogously to examples 1, 2 or 3, but when preparing the dough, vanillin is introduced into it.

Example 7

The method is carried out similarly to examples 1, 2 or 3, but the dough pieces are poured before proofing with flax seeds, previously fried for 3-7 minutes at a temperature of 400-410K.

Example 8

The method is carried out analogously to examples 1, 2 or 3, but the dough pieces are sprinkled with sesame seeds before proofing.

Example 9

The method is carried out analogously to examples 1, 2 or 3, but dough pieces are sprinkled with caraway seeds before proofing.

Finished bakery products with a moisture content of 30%, the method of preparation of which is described in examples 1, 2, 3 ... 9, contain protein 1.5 times, and butter 2.5 times more than pure wheat bakery products prepared according to the same recipe, and 1.4 times more protein and 2.4 times butter compared to bakery products prepared according to the same recipe, but with whole flax seeds.

The superiority of the nutritional value of flax-wheat bakery products over products from one wheat flour and products with the addition of whole flax seeds is obvious.

The proposed method for the production of bakery products allows you to get a food product without chemical additives with a high content of protein, polyunsaturated fatty acids and minerals, pleasant taste, porous structure, delicious golden color. In addition, the technology for its preparation is simple and does not require large expenditures of energy.

Claims (8)

1. A method for the production of bakery products, involving the preparation of dough in a steamed or non-steamed way from wheat flour, water, salt, yeast, the fat component, flax seeds with the introduction of other recipe components, its cutting, proofing and baking the obtained dough pieces, characterized in that previously Before preparing the dough, flax seeds are washed, dried at a temperature of not more than 365 K to a moisture content of less than 5% and ground, and during the preparation of the dough, flax flour is used in an amount of 40-60% of the total flour, provided for in the recipe. 2. The method according to claim 1, characterized in that the vegetable oil is used as the fat component. 3. The method according to claim 1 or 2, characterized in that the dough pieces before the proofing are sprinkled with flax seeds, previously fried for 3-7 minutes at a temperature of 400-410K. 4. The method according to claim 1 or 2, characterized in that the dough pieces before proofing are sprinkled with sesame seeds. 5. The method according to claim 1, characterized in that when preparing the dough, sugar and honey are introduced into it, and butter is used as the fat component. 6. The method according to claim 1 or 2, characterized in that when preparing the dough, granulated sugar and vanillin are introduced into it. 7. The method according to claim 1, characterized in that when preparing the dough, granulated sugar and raisins are introduced into it, and margarine is used as the fat component. 8. The method according to claim 1 or 2, characterized in that the dough pieces before the proofing are sprinkled with caraway seeds.