RU2305941C1 - Method for producing of "amaranth" bread - Google Patents

Abstract

FIELD: canned food industry, in particular, production of wheat bread.

SUBSTANCE: method involves kneading bread from wheat flour, yeast, salt, fermented amaranth flakes used in an amount of 7-10% by weight of dough flour; producing amaranth flakes by soaking and fermenting amaranth grains at temperature of 60-65 C during 40-50 min, with dosing of enzyme preparation making 1.5-2.5 units of glucoamylase activity per 1 g of grain starch, flattening grain in order to produce flakes; after fermentation, dividing dough into dough pieces; proofing dough pieces and baking for obtaining of bakery products.

EFFECT: increased nutrient and biological value of bread, improved quality coefficients, in particular, increased porosity and specific weight of bakery products.

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Description

The invention relates to the field of food biotechnology, and in particular to methods for the production of wheat bread with the introduction of whole grains of amaranth.

Since there is no balance of essential amino acids in the grain of cereals, recently much attention has been paid to the creation of such additives that would combine the properties of baking improvers and biologically active additives. In addition, one of the most valuable properties of additives is naturalness.

The value of the components included in amaranth seeds - protein, perfectly balanced in amino acid composition, oil with a high content of polyunsaturated fatty acids and biologically active substances (vitamins, minerals, squalene), pectin substances - allows considering amaranth seeds as a food enrichment agent.

The use of unmilled cereal flakes from amaranth as a raw material for bread production makes it possible to enrich bread from varietal wheat flour with biologically active substances (BAS) - vitamins, minerals, dietary fiber, and essential amino acids. This will improve human diets, promote the elimination of toxic factors and metabolic products from the body, reduce blood cholesterol and create a feeling of quick satiety. Products with the addition of unmilled cereal components have a therapeutic and prophylactic effect.

A known method of making bread using fermented flattened wheat grains, including locking the grain for 6 hours at a temperature of 15-20 ° C, curing it for 18 hours in the presence of the enzyme cellobiase, flattening the mill with flat rolls, kneading the dough by mixing the obtained grain material , water and salt, fermentation of dough, its cutting, proofing and baking (P.Ya. Mazur, M.A. Nasibulin, L.I. Stolyarova. Bakery products using biologically active components of grain // TsNIITEI bakery products, 1993, tr.14). However, with this method, the main source of bread nutrients remains wheat grain, which is characterized by a significant lack of lysine. In addition, the method is long, which leads to an increase in production space and, consequently, costs.

There is a known method of bread production, selected as a prototype, which provides for the addition of amaranth flour in the amount of 7% of the mass of wheat flour to the dough with the total amount of wheat and amaranth flour corresponding to the recipe (E. Meleshkina, A. Menshenin, A. Medvedev. Amaranth flour in bakery // Bread products, 2005, No. 10, p. 42-44).

The disadvantage of this method is to reduce the volumetric yield, form stability of products with the addition of 7% whole-ground flour compared with the control. When using amaranth protein flour or carbohydrate flour, there is insufficient enrichment of finished products with valuable nutrients, since in the production of carbohydrate and protein flour vitamins, microelements and fiber are removed with shells and the germ.

The objectives of the invention are improving the quality of bread, its nutritional value with the possibility of using it for dietary purposes, expanding the raw material base and using non-traditional raw materials rich in fiber and hemicellulose, pectin substances, instead of premium wheat flour.

The technical result is an increase in the nutritional and biological value of bread.

The technical result is achieved in that the method for the production of bread involves kneading dough from wheat flour, yeast, salt, fermented amaranth flakes, fermenting, cutting, proofing and baking dough pieces.

Amaranth grain is poured with water, with an enzyme preparation dissolved in it, with a temperature of 60-65 ° C and incubated for 40-50 minutes. Flatten the grain on smooth rollers. The dosage of the enzyme preparation is 1.5-2 units. glucoamylase activity per 1 g of grain starch (units of HLA). For processing amaranth grain, enzymes of amylolytic action were used, which are produced by enterprises of the microbiological industry and are used in baking and alcohol production. Fermented amaranth flakes are introduced in an amount of 7-10% by weight of flour.

Heat treatment with warm water at a temperature of 60-65 ° C with soaking the grain for 40-50 minutes helps to loosen the grain structure, increase its hygroscopicity, while due to diffusion-osmotic forces and capillary absorption, water molecules penetrate the grain, weakening the bond between starch macromolecules and reducing the strength of the grain. As a result, biochemical processes are activated, which leads to thermal gelatinization of starch grains, the acquisition of the necessary plasticity for the conditioning process.

In addition, the ongoing process of thermal and biochemical gelatinization of starch contributes to its increased attackability by the enzyme glucoamylase. During grain conditioning, mechanical deformation of the structure and additional destruction of starch macromolecules occur.

During fermentation, hydrolytic decomposition (hydrolysis) of carbohydrates occurs with the formation of a significant amount of reducing sugars, which activate the fermentation process with a significant reduction in the proofing time of experimental test pieces.

The proposed method is as follows. The dough is kneaded from the total amount of premium wheat flour, yeast suspension, saline and water - according to the calculation until the desired moisture content of the dough is reached 45.5%, fermented amaranth flakes in the amount of 7-10% by weight of flour in the dough. With the introduction of a smaller amount of fermented amaranth flakes, the bakery products did not have significant differences compared to the control (without the addition of fermented amaranth flakes). The best results compared with the control were noted with 7-10% of fermented amaranth flakes. A larger introduction of fermented amaranth flakes is impractical, since there may be a deterioration in the adhesive properties of the dough, its sticking during cutting and molding.

To prepare the dough for Amaranth bread, 100 kg of wheat flour are taken, kg:

Premium wheat flour one hundred Common salt 1.3 Pressed baker's yeast 2,5 Fermented Amaranth Flakes 7-10

Fermentation of the dough is carried out at a temperature of 30-32 ° C for 60-90 minutes. The final acidity of the test is not more than 3.0-3.5 degrees.

The dough after fermentation is divided into blanks of the desired mass, placed in molds. Duration of proofing of dough pieces 40 min. At a relative humidity of 75% and a temperature of 36 ° C. Baking products is carried out in a humidified baking chamber at a temperature of 210 ° C. The duration of baking molded bread weighing 0.3 kg is 40 minutes Tables 1, 2 show the quality of finished products obtained by the proposed method.

The content of the main food components and the energy value of 100 g of the finished product:

Proteins, g 12.38 Fats, g 1.8 Carbohydrates 61.6 Energy value, kcal 312.12

Table 1.
Bread quality indicators Indicators Prototype The proposed method Organoleptic
Appearance: The form Right Correct, appropriate to the form in which the baking was made Surface Grungy Slightly roughened Peel coloring Golden Saturated Golden Crumb Condition: Large pores without voids Medium porosity without voids and seals Chewability Good Good, flakes are not felt when chewing Smell Compliant Special, nice Physicochemical: Humidity% 45.5 45.5 Acidity, degrees 2.2 2,8 Porosity 86 80 Volume cm ³ 521 750 Table 2.
Amino acid content Product Amino acids in protein,% Lysine Methionine + cystine Tryptophan Threonine FAO / WHO Reference Protein 5.5 3,5 1,0 4.0 Premium Wheat Bread 2.9 3.6 0.9 3.07 Prototype - - - - Bread by the proposed method 5.2 3.9 0.9 3,7 Table 3.
The chemical composition of bread No. p / p Indicators Premium Wheat Bread Prototype The proposed method with the addition of fermented amaranth flakes one Protein,% 7.6 10.91 12.38 2 Fat% 0.8 1.3 1.8 3 Carbohydrate% 48.7 78,2 61.6 four Ash,% 1.7 1.3 1.9 5 Vitamins, mg% B ₁ 0.1 - 0.44 In ₂ 0,03 - 0.38 E - 0.4 0.6 6 Minerals, mg% Na 499 9.5 13,2 TO 9.3 133 164 Sa twenty 27.9 36.7 Mg fourteen 21,2 44.8 R 65 96.9 131.5 Fe 1,1 7.15 11.2

Claims (1)

A method for the production of bread, including kneading dough from wheat flour, yeast, salt, amaranth additives, fermenting, cutting, proofing dough pieces and baking, characterized in that fermented amaranth flakes are used as an additive from amaranth in an amount of 7-10% to the mass of flour in the dough obtained by soaking and fermenting amaranth grains at a temperature of 60-65 ° C for 40-50 minutes with a dosage of the enzyme preparation of 1.5-2.5 units. glucoamylase activity per 1 g of starch of grain with its subsequent flattening.