RU2314697C2 - Method for improving quality of wheat bread and bakery products - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of bakery products.

SUBSTANCE: method involves preparing dough containing wheat flour, baker's yeast, edible salt, amaranth-kind bread quality improver, and water; cutting, proofing and baking base product; introducing, as amaranth-kind bread quality improver, protein fraction produced by milling of amaranth seeds to flour state in an amount of 3-6.8% by total weight of flour. Protein fraction contains starch in an amount of 8-15 wt%, proteins 27-38 wt%, fats 10-12 wt%, cellular tissue 3-5 wt%, ash 4-6 wt%.

EFFECT: improved appearance of bakery products, high quality of crumb, improved taste and increased specific volume and content of vitamins and microelements.

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Description

The invention relates to the food industry, in particular to baking.

A known method of enriching wheat bread with amaranth flour in order to increase its nutritional value / Matveeva I.V. and others. - The use of amaranth flour in the production of bread. - M. TsNIITEIkhleboproduktov 1994, p.4-32 /. The method involves preparing a dough containing wheat flour, flour from unprocessed amaranth seeds as a bread improver, baker's yeast, salt and water, cutting, proofing and baking the target product.

There is also known a method for the production of bakery products, including the preparation of dough containing wheat flour, baker's yeast, table salt, water and, as an amaranth improver, an enzymatic hydrolyzate of whole-ground amaranth seeds, cutting, proofing and baking of the target product / Kazintseva EA - The use of protein-containing additives from plant materials in bread technology. Abstract of diss. Ph.D., Voronezh, VGTA1977 /. The closest in technical essence and goal to the proposed solution is a method for the production of bakery products, involving the preparation of dough containing wheat flour, baker's yeast, salt, water and as an amaranth improver for the quality of bakery products - 3-10% whole-ground amaranth seeds from the total the mass of flour, while selenium amaranth is previously subjected to extraction with a non-polar solvent / RU patent 2187226, IPC 8 A 21 2/36, 8/02, publ. August 20, 2002 /.

The disadvantage of the prototype is that it reduces some indicators of the quality of the crumb.

The technical result of the invention is to improve the quality indicators of wheat bread and bakery products and giving them useful nutritional properties.

The achievement of this result is ensured by the fact that in the method involving the preparation of dough containing wheat flour, baking yeast, table salt, amaranth bread quality improver and water, cutting, proofing and baking the target product, the protein fraction of grinding is introduced into the dough as an amaranth improver amaranth seeds, crushed to flour, in the amount of 3-6.8% of the total mass of flour. This fraction is obtained by the method RU patent 2251455, B02C 9/04, publ. 05/20/2005, which provides for sequential transmission of amaranth seeds between rollers of various shapes to ensure flattening of the kernel, rupture of the shells of the seed and the embryo with a violation of the connection between them, peeling of the shells and grinding of the embryo with its separation from the kernel, sorting on sieves with the allocation of target products from which this and other fractions are obtained by grinding. The main indicators of the nutritional value of the protein fraction of the grinding of amaranth seeds ground to a state of flour are presented in table 1.

Comparative analysis with the prototype shows that this invention differs from the well-known introduction of a new wheat bread improver and bakery product enriched with valuable food components into the dough composition, which makes this technical solution meet the novelty criterion.

The use in bread baking of a new quality improver of wheat bread and bakery products, providing an increase in the nutritional properties of the target products and an improvement in their appearance, is manifested only in this technical solution. The study of other technical solutions in this field of technology features that distinguish this invention from the prototype, has not been identified, which ensures that this technical solution meets the criterion of significant differences.

The implementation and verification of this method is carried out in the following way. Prepare a dough for baking bread and bakery products in accordance with standard technology / GOST 2669-88 "Baking wheat flour. Test bread laboratory baking." /. To do this, wheat flour, baker's yeast, table salt and water are introduced into the test composition, they are cut, proofed and a control sample is baked.

Similarly, the dough is prepared according to the prototype, adding whole-ground flour from amaranth seeds, and the dough with the addition of an amaranth improver according to the invention. Samples of the test are also subjected to cutting, proofing, and appropriate product samples are baked.

The product quality indicator according to the three methods is determined by standard methods. The results of comparing the quality indicators of bread and bakery products show a significant improvement. The introduction of wheat flour of the highest and first grades from 3 to 6.8% of the total weight of the flour improver improves the organoleptic quality indicators of bread and bakery products, the appearance, porosity of the crumb and the taste of bread. At the same time, the addition of an improver practically does not worsen the indicator of volumetric output and product stability / table 2 /. In addition, significantly, from 12 to 26 relative%, the protein content in bread increased, and the lysine content in bread protein increased from 38 to 46 mg / g. those. 21 rel.%. The amino acid SCOR for lysine reached 84%, which is the most important indicator of the nutritional value of the protein and the bread itself / table 3, 4 /. In addition, the content of vitamins and minerals in bread increases markedly.

Table 1 Content, wt.% Starch Squirrels Fats Cellulose Ash 8-15 27-38 10-12 3-5 4-6 table 2
Bread quality indicators Indicators Baking method GOST 27669-88 Prototype This method The content of amaranth improver,% of the total mass of flour 3 5 6.8 Specific volume cm ^3/100 g 355 346 361 356 329 Form stability, N / A 0.39 0.49 0.48 0.48 0.47 Compressibility of crumb, units of the AP-4/2 device - general 58 83 88 86 86 - plastic 40 63 66 66 67 - elastic eighteen twenty twenty twenty 19 Porosity,% 79 76 80 80 78

Table 3
Amino acid composition of protein, bread, mg / g protein Amino acids GOST 27669-88 The method of baking bread This method The content of amaranth improver,% of the total mass of flour 3 5 6.8 Valine 62 62 63 63 Isoleucine 59 59 59 58 Leucine 86 86 85 85 Lysine 38 41 44 46 Methionone + cystine 41 44 45 46 Threonine 38 39 41 42 Trintofan 12 12 12 12 Phenylalinine + Tyrosine 80 82 83 85 Amino acid SCOR: - by lysine 69 74 80 84 - on threonine 95 97 10,2 10.5

Table 4
The nutritional value of bread Indicators Baking method GOST 21669-88 Prototype This method The content of amaranth improver,% of the total mass of flour 3 5 6.8 Proteins,% 8.0 9,4 9.0 9.7 10.1 Fats,% 1.42 1,57 1.51 1,59 1,67 Carbohydrate% 50.1 44.3 50,0 49.9 49.8 Organic acids% 0.7 0.7 0.7 0.7 0.7 Minerals, % 2.7 2.7 2,3 2,4 2,5 Vitamins: In ₁ 0.26 0.26 0.26 0.26 0.27 In ₂ 0.12 0.12 0.13 0.14 0.15 PP 1.81 1.77 1.83 1.85 1.87 Energy value, kcal / 100 g 270 270 272 274 276

Claims (1)

A method for improving the quality of wheat bread and bakery products, including the preparation of dough containing wheat flour, baker's yeast, table salt, amaranth quality improver and water, cutting, proofing and baking the target product, while crushed to the state as an amaranth quality improver flour protein fraction of grinding of amaranth seeds in the amount of 3-6.8% of the total mass of flour containing starch in the amount of 8-15 wt.%, proteins - 27-38 wt.%, fats - 10-12 wt.%, fiber - 3-5 wt.%, Ash - 4-6 wt.%.