RU2288583C2 - Method for preparing of bread - Google Patents

Abstract

FIELD: food-processing industry, in particular, baking industry.

SUBSTANCE: method involves preparing liquid oxidized mixture comprising ground germinated chick-pea seeds, first-grade wheat flour, flax oil and compressed yeast used in amounts of 40%, 10%, 0.015% and 2.0% by weight of flour in dough, respectively, and also water for obtaining of oxidized mixture having moisture content of 78-82%; holding mixture at temperature of 31-35 C during 30-40 min; kneading dough from oxidized mixture, remaining first-grade wheat flour, saline solution and remaining water; subjecting kneaded dough to fermentation, cutting, proofing procedures, and baking ready dough pieces.

EFFECT: increased nutrient and biological value of bread, reduced dough preparing cycle and decreased consumption of dry substances for fermentation procedure.

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Description

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

The closest in technical essence and the achieved effect is a method of making bread from wheat flour of the first grade, table salt, water and liquid oxidized phase, consisting of soy flour, vegetable oil, pressed yeast, its fermentation, cutting, proofing and baking (GOST 27842 -88).

The main disadvantage of the prototype is the presence of aflatoxins and digestion-inhibiting harmful substances (alkaloids glucosides), characteristic of soy products; low biological and nutritional value; dry matter costs of the fermentation test.

The technical task of the invention is to obtain wheat bread of increased nutritional and biological value, shortening the dough preparation cycle, reducing the cost of dry matter of the fermentation test.

The technical problem is achieved in that in a method for making bread, characterized in that a liquid oxidized mixture is prepared consisting of crushed germinated chickpea seeds, first-grade wheat flour, linseed oil and yeast pressed in quantities of 40; 10; 0.015 and 0.2% by weight of flour in the dough, respectively, as well as water in the calculation of obtaining a liquid oxidized mixture with a moisture content of 78-82%, the mixture is kept at a temperature of 31-35 ° C for 30-40 minutes, and then the dough is kneaded from liquid the oxidized mixture, the remaining wheat flour of the first grade, saline and the remaining water, the kneaded dough is subjected to fermentation, butchering, after which the dough pieces are spread and baked.

The technical result consists in obtaining wheat bread of increased biological value, reducing the cost of dry matter of the fermentation test, reducing the fermentation cycle of the test to 30 minutes

One of the ways to increase the biological value of chickpea seeds is germination, during which the enzymatic system of the seed itself functions.

When seeds germinated for 3 days, the activity of proteolytic enzymes increased by 0.702 units / g, lipoxygenase - by 5 units / g. The content of water-soluble nitrogen increases by 7%, the mass fraction of lipids decreases by 8% due to oxidation and their breakdown, and the proportion of biologically valuable free fatty acids, including unsaturated, increases, the content of vitamins increases, wt.%: Thiamine by 36 - 38 riboflavin 56-60, niacin 37-39, provitamin A (β-carotene) 60-63. The presence of ascorbic acid chickpea in germinated seeds was noted, while vitamin C was absent in non-germinated seeds. When germinating chickpea seeds, the mass fraction of undesirable oligosaccharides (stachiosis, raffinosis, versbasculosis), causing an upset gastrointestinal tract, decreased by 22-44%.

Germinated chickpea seeds contain the entire complex of essential amino acids and protein, as well as enzymes in the activated state. This is the basis for its use as a protein fortifier in bread production, as well as for the regulation of enzymatic transformations in the preparation of bread.

The dosage of sprouted chickpeas is determined by the analytical method. According to the theory of a balanced diet, the optimal ratio of proteins to carbohydrates is 1: 4, while in wheat bread about 1 part of carbohydrates falls on 1 part of protein. It has been established that to bring this ratio closer to the recommended one, 40 g of germinated chickpea seeds with a moisture content of 15% per 100 g of first-grade wheat flour should be added.

Flaxseed oil contains unsaturated fatty acids (oleic, linoleic, linolenic). It is introduced into the liquid oxidized mixture at a dosage of 0.015% by weight of the flour, since adding it in a smaller amount does not provide a noticeable effect, and in a larger amount it is not economically feasible. Under the action of lipoxygenase of germinated chickpea seeds on unsaturated fatty acids of flaxseed oil, peroxides are formed, which lighten the components of the dough and ultimately the crumb of the finished product.

The method of making bread is as follows.

Before kneading the dough, a liquid oxidized mixture with a moisture content of 80 ± 2% is prepared, for which crushed germinated chickpea seeds are mixed with wheat flour of the first grade, linseed oil and pressed yeast in an amount of 40; 10; 0.015 and 2.0% and water, providing the specified moisture content of the liquid oxidized mixture, withstand it at a temperature of (33 ± 2) ° С for 30-40 minutes. Then knead the dough from the remaining wheat flour of the first grade, saline, as well as the remaining water, providing a humidity of dough of 46%. The kneaded dough is kept at a temperature of 32 ± 3 ° C for 30-40 minutes, after which it is cut and proofed for 40-50 minutes at a temperature of 35-40 ° C and a relative humidity of 80 ± 2%. Bake bread at 200-220 ° C for 25-35 minutes.

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

Example 1 (prototype). A liquid oxidized phase is prepared from 0.3 g of soy flour, 0.5 g of vegetable oil, 10 g of first-grade wheat flour, 2.0 g of pressed yeast and 65 cm ^{3 of} water. Then knead the dough from 90 g of wheat flour of the first grade, 5 cm ^{3 of a} saline solution with a density of 1.19 g / cm ³ , as well as the remaining water, providing a humidity of dough of 46%. The mixed dough is kept for 110 min at a temperature of 32 ± 3 ° C, after which it is cut and proofed for 45 min at a temperature of 37.5 ° C and a relative humidity of 80 ± 2%. Bake bread at 210 ° C for 27.5 minutes. Quality indicators of finished products are shown in the table.

Example 2. Prepare a liquid oxidized mixture with a moisture content of 80 ± 2% from 40 g of crushed germinated chickpea seeds, 0.5 g of vegetable oil, 10 g of wheat flour of the first grade, 2.0 g of pressed yeast and water, providing a given moisture content of the liquid oxidized mixture. The mixture is maintained at a temperature of (33 ± 2) ° C for 35 minutes. Then knead the dough from 90 g of wheat flour of the first grade, 5 cm ^{3 of a} saline solution with a density of 1.19 g / cm ³ , as well as water, providing a humidity of dough of 46%. The mixed dough is kept for 110 min at a temperature of 32 ± 3 ° C, after which it is cut and proofed for 45 min at a temperature of 37.5 ° C and a relative humidity of 80 ± 2%. Bake bread at 210 ° C for 27.5 minutes. Quality indicators of finished products are shown in the table.

Example 3. Prepare a liquid oxidized mixture of 40 g of crushed germinated chickpea seeds, 0.015 g of linseed oil, 10 g of wheat flour of the first grade, 2.0 g of pressed yeast and water, providing a given moisture content of the liquid oxidized mixture. The mixture is maintained at a temperature of (33 ± 2) ° C for 35 minutes. Then knead the dough from 90 g of wheat flour of the first grade, 5 cm ^{3 of a} saline solution with a density of 1.19 g / cm ³ , as well as water, providing a humidity of dough of 46%. The kneaded dough is kept for 30 minutes, after which it is chopped and proofed for 45 minutes at a temperature of 37.5 ° C and a relative humidity of 80 ± 2%. Bake bread at 210 ° C for 27.5 minutes. Quality indicators of finished products are shown in the table.

The table shows that the best effect is achieved by adding germinated chickpea seeds and linseed oil to the dough as part of a liquid oxidized mixture (example 3).

The proposed method of making bread makes it possible to obtain wheat bread of high biological value, reduce the cost of dry matter of the fermentation test, reduce the cycle of fermentation of the test to 30 minutes

Table 1
Organoleptic and physico-chemical quality indicators of finished products The name of indicators The known method (example 1) The proposed method by examples 2 3 1. Organoleptic 1.1. Appearance: - the form Right - surface Smooth, without large cracks and explosions - color Light brown Golden brown 1.2 Condition of the crumb: - baking Baked, not wet to the touch Baked, with a little stickiness Baked, not wet to the touch -primus No traces of clumps and lumps - elasticity Elastic Slightly hesitating Elastic - porosity Developed Uniform, small, thin-walled, more developed 1.3. Taste Peculiar to wheat flour bread, without extraneous taste 1.4. Smell Peculiar to wheat flour bread, odorless 2. Physicochemical 2.1. Humidity% 45.0 45.0 45.0 2.2. Acidity, deg. 2.6 2.6 2.6 2.3. Porosity,% 70.0 72.5 78.0 2.4. Specific volume cm ^3/100 g 247.5 286.0 311.0 3. Biological value,% 52,4 62.9 63.5

Claims (1)

A method of preparing bread, characterized in that a liquid oxidized mixture is prepared consisting of crushed germinated chickpea seeds, first grade wheat flour, linseed oil and pressed yeast in quantities of 40; 10; 0.015 and 2.0% by weight of flour in the dough, respectively, as well as water, based on the preparation of a liquid oxidized mixture with a moisture content of 78-82%, the mixture is kept at a temperature of 31-35 ° C for 30-40 minutes, and then the dough is mixed from liquid the oxidized mixture, the remaining wheat flour of the first grade, saline and the remaining water, the kneaded dough is subjected to fermentation, butchering, after which the dough pieces are spread and baked.