RU2302733C2 - Formulation for bakery production - Google Patents

Abstract

FIELD: bpi, in particular formulation for bakery production.

SUBSTANCE: claimed formulation contains (mass %): flour raw materials 63.45; bakery pressed yeast 0.06-9.64; salt 0.95; sugar-containing syrup of rye hydrolyzate 4.95-29.70; caraway 0-0.06;, and water 5.20-30.59.

EFFECT: bakery items of increased quality and biological value.

3 tbl

Description

The invention relates to the food industry, and in particular to a composition for the manufacture of bakery products.

A known composition for the manufacture of bakery products, including 63.45% of raw flour (and baked wheat flour, baked rye flour, fermented rye malt), 0.64% pressed yeast, 0.95% table salt, can be used as flour raw materials , 0% caraway seeds, 3.17% molasses, which is a sugar-containing raw material, and 31.79% water (Collection of technological instructions for the production of bread and bakery products. - Moscow: Preiskurantizdat, 1989. - p.216-217).

The disadvantages of the known composition is the low quality of manufactured products, their low biological value.

The technical result of the invention is to improve the quality and biological value of manufactured products.

The specified result is achieved by the fact that the composition for the manufacture of bakery products includes flour raw materials, pressed baker’s yeast, salt, sugar-containing rye hydrolyzate syrup, caraway seeds and water in the following ratio, wt.%:

Flour raw materials 63.45 Pressed baker's yeast 0.06-0.64 Cooking salt 0.95 Sugar-containing rye hydrolyzate syrup 4.95-29.70 Caraway 0-0.06 Water 30.59-5.20

As flour raw materials, baking wheat flour, baking rye flour, fermented rye malt, on which studies were conducted, can be used.

Sugar-containing syrup of rye hydrolyzate is one of the products of enzymatic hydrolysis of rye. The known technology for producing sugar-containing products from rye is as follows: rye grain is crushed, mixed with water, the resulting mixture is subjected to enzymatic hydrolysis. The resulting hydrolyzate after inactivation of the enzymes by centrifugation is divided into sugar-containing syrup and paste. Solids of sugar-containing syrup are represented mainly by carbohydrates, of which a significant part is mono- and oligosugar. The remainder of the solids of the sugar-containing syrup includes proteins, lipids, minerals and other components.

To identify the effectiveness of the proposed composition, experiments were conducted on various types of bakery products with the determination of quality indicators and the content of minerals (in particular, calcium and phosphorus) in the finished products. The experiments were carried out on the example of five types of bread: rye bread "Moscow", rye-wheat - "Russian" and "Orlovsky", wheat "Grazhdansky" from flour of the first grade and wheat "Grazhdansky" from flour of the second grade. Sugar-containing syrup was obtained according to the above technology, and the dosage of sugar-containing syrup of rye hydrolysis corresponded in terms of solids content to the amount of sugar-containing raw materials included in the bakery formulation. The dough was prepared according to the technologies traditionally used in baking, the finished dough was cut and baked (Collection of technological instructions for the production of bread and bakery products. - Moscow: Preistkuratizdat, 1989 - 494 p.). It should also be noted that the proteins and starch hydrolysis products contained in the sugar-containing syrup of rye hydrolyzate have a beneficial effect on preserving the freshness of bread during storage, while retaining the moisture used in its production.

In finished products, quality indicators and the content of calcium and phosphorus were determined.

The composition of the bakery products are shown in table 1.

The results of determining the physico-chemical parameters of finished products and their content of calcium and phosphorus are shown in table 2.

The results of experiments aimed at determining the optimal dosage of sugar-containing syrup of rye hydrolyzate on the example of bread "Grazhdansky" from wheat flour grade 1, are presented in table 3.

The introduction of sugar-containing syrup of rye hydrolyzate in the amount of 4.95-29.70 beneficially affects the life of the fermentation microflora. This is due to the fact that the sugar-containing syrup of rye hydrolyzate, in addition to sugars, contains lipids, minerals, amino acids and other biologically active substances that contribute to the activation of fermentative microflora. Increased activity of fermentation microflora leads to a greater formation of gaseous products by them and loosening of dough, resulting in an increase in the porosity of bread.

The introduction of sugar-containing syrup of rye hydrolyzate of less than 4.95% weakly stimulates the activity of fermentation microflora and does not lead to a noticeable improvement in the quality of finished products.

The introduction of sugar-containing syrup of rye hydrolyzate more than 29.70% leads to a decrease in the amount of free moisture in the dough, an increase in the osmotic pressure, which also adversely affects the life of the fermentation microflora and leads to a decrease in the porosity of the finished products. In addition, a decrease in the amount of free moisture in the dough reduces the proportion of porosity of the bread due to loosening of the dough due to evaporation of moisture during baking.

Unlike sugar-containing syrup of rye hydrolyzate, such sugar-containing raw materials as molasses and sugar do not contain lipids, minerals, amino acids and other biologically active components that have a beneficial effect on the vital activity of yeast, which explains the lesser effect of use.

It should also be noted that sugar-containing syrup of rye hydrolyzate contains sugars and products of protein hydrolysis, which are the main components of the melanoidin formation reaction that proceeds at elevated temperatures at the baking stage and causes the color of the crust. At the same time, sugars and hydrolysis products of flour proteins are involved in the melanoidin formation reaction along with similar components of the sugar-containing rye hydrolyzate syrup. Thus, the introduction of sugar-containing syrup of rye hydrolyzate contributes to the formation of a brownish crust of bread, a pleasant smell, and the remaining amino acids (products of protein hydrolysis) of both the main raw materials and sugar-containing syrup (unspent on the melanoidin formation reaction) additionally (in addition to those contained in sugar-containing syrup calcium, phosphorus and etc.) increase the biological value of bakery products.

At the same time, the introduction of sugar-containing syrup of rye hydrolyzate in an amount of up to 4.95% does not have a noticeable effect on the color of the bread crust, and a dosage above 29.70% leads to the darkening of the bread crumb, especially from wheat flour.

In addition, the beneficial effects of lipids on the physical properties of the test are known. This is due to their “lubricating” properties, which increase the ability of gluten films to stretch under the pressure of gas bubbles growing in the volume, which leads to an increase in the porosity of bread. The interaction of fats of sugar-containing syrup of rye hydrolyzate and gluten proteins of flour causes an increase in the porosity of the finished bakery products.

It should also be noted that the proteins and starch hydrolysis products contained in the sugar-containing syrup of rye hydrolyzate have a beneficial effect on preserving the freshness of bread during storage, while retaining the moisture used in its production.

All of the above proves the possibility of obtaining a greater effect in improving the quality and biological value when adding sugar-containing syrup of rye hydrolyzate compared to the use of such sugar-containing raw materials as molasses, and even more so compared to sugar.

Thus, in comparison with the prototype, the addition of sugar-containing rye hydrolyzate syrup to bakery products, which contains, in addition to sugars, dextrins, starch and protein, fat, minerals, leads to an increase in the quality and biological value of manufactured products.

Moreover, the technical result, expressed in improving the quality and biological value of bakery products, achieved as a result of adding sugar-containing rye hydrolyzate syrup to their formulation, is determined not by the simple sum of the components of the bread dough, including sugar-containing syrup, but by their interaction.

Thus, the use of sugar-containing syrup of rye hydrolyzate in combination with flour raw materials, yeast and other components of bread dough in the proposed quantities leads to an increase in the quality of bakery products.

Table 1 Types of bread "Russian" Orlovsky Moscow famous composition example 1 famous composition example 2 famous composition example 3 The ratio of the components: Flour Raw Materials: - Wallpaper rye flour, - - - - 59.01 59.01 - peeled rye flour, 44,42 44,42 44,42 44,42 - - - wheat flour of the first grade, 19.03 19.03 - - - - - wheat flour of the second grade, - - 19.03 19.03 - - - fermented rye malt; - - - - 4.44 4.44 Pressed baker's yeast 0.32 0.32 0.06 0.06 0.06 0.06 Salt 0.95 0.95 0.95 0.95 0.95 0.95 Caraway - - - - 0.06 0.06 Sugar-containing raw materials: - molasses, 3.81 - 3.81 - 0.64 - - sugar-containing syrup of rye hydrolyzate - 29.70 * - 29.70 * - 4.95 * Water 31.46 5.57 31.72 5.83 34.84 30.53

Continuation of table 1 Types of bread "Civil" of wheat flour 1 grade "Civil" of wheat flour 2 grades famous composition example 4 famous composition example 5 The ratio of the components: Flour Raw Materials: - Wallpaper rye flour, - - - - - peeled rye flour, - - - - - wheat flour of the first grade, 63.45 63.45 - - - wheat flour of the second grade, - - 63.45 63.45 - fermented rye malt; - - - Pressed baker's yeast 0.64 0.64 0.64 0.64 Salt 0.95 0.95 0.95 0.95 Caraway - - - - Sugar-containing raw materials  - molasses, 3.17 - 3.17 - - sugar-containing syrup of rye hydrolyzate - 24.75 * - 24.75 * Water 31.79 10.21 31.79 10.21 * The dosage of sugar-containing syrup of rye hydrolysis (containing at least 10% solids) corresponded in terms of solids to the amount of sugar-containing raw materials (in the known composition of molasses with a solids content of 78%) included in the bakery recipe.

table 2 Types of bread Physico-chemical quality indicators Content, mg per 100 g of product porosity,% acidity, hail moisture content, % calcium phosphorus "Russian" famous composition 63.9 6.5 47.5 27 109 example 1 64,4 6.5 48.0 32 138 Orlovsky famous composition 64.8 6.4 47.7 52 119 example 2 65,2 6.5 47.9 57 147 Moscow famous composition 61.2 7.1 48,4 38 174 example 3 63,4 7.3 48.7 39 179 "Civil" of wheat flour 1 grade famous composition 68.0 3.0 43.8 23 84 example 4 72.3 3.3 43.9 27 108 "Civil" of wheat flour 1 grade famous composition 65,4 4.0 44.5 28 135 example 5 66.7 4.2 44.8 32 159

Table 3 Kind of bread "Civil" of wheat flour 1 grade Dosage of sugar-containing syrup of rye hydrolyzate, wt.% 4.95 14.85 24.75 Physico-chemical quality indicators: porosity,%; 67.8 74.7 72.3 acidity, hail; 3.0 3.2 3.3 moisture content, %. 43.6 43.8 43.9 Content, mg per 100 g of product: calcium 5,4 16,2 27.0 phosphorus. 21.6 64.8 108,0

Claims (1)

Composition for the manufacture of bakery products, including raw flour, pressed baker's yeast, salt, sugar-containing rye hydrolyzate syrup, caraway seeds and water in the following ratio, wt.%: Flour raw materials 63.45 Pressed baker's yeast 0.06-0.64 Salt 0.95 Sugar-containing rye hydrolyzate syrup 4.95-29.70 Caraway 0-0.06 Water 30.59-5.20