RU2319382C1 - Composition for preparing of dough for bakery products - Google Patents

Abstract

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

SUBSTANCE: composition contains 100 kg of first-grade wheat flour, 1.5 kg of baker's compressed yeast, 1.3 kg of edible salt, 10-15 kg of pectin extract of grape pomace, 5-10 kg of infusion prepared from nettle leaves. Water is used in an amount providing dough moisture content of 45%.

EFFECT: increased nutritive value, improved quality of bread, and prolonged shelf life of bakery products.

2 tbl, 4 ex

Description

The invention relates to the food industry, in particular the production of bakery products intended for preventive nutrition.

The known composition of the preparation of bread according to the standard recipe for wheat bread from flour of 1 grade, kg:

Wheat flour 1 grade one hundred Pressed Bakery Yeast 1,5 Common salt 1.3 Drinking water by calculation

(Collection of recipes for bakery products produced according to state standards. - SPb: GIORD, 2004. - P 19).

The disadvantages of this composition are the low nutritional value of the finished products, the duration of the dough preparation process is 2.5 hours without a pair and 4-5 hours a coupled and short shelf life (no more than 24 hours after removal from the oven).

Also known is a composition for preparing dough for bakery products using apple pectin extract, into which apple pectin extract is additionally added in an amount of 5-20% by weight of flour, and contains, kg:

Wheat flour 1 grade one hundred Pressed Bakery Yeast 1,5 Common salt 1.3 Apple Pectin Extract 5-20 Drinking water by calculation

(N.V. Sokol. Pectin substances as an improver of the baking properties of flour and bread quality. // Izv. VUZov. Food Technology, 2003, No. 4, pp. 37-38).

Bread with apple pectin extract has sufficient acidity with a reduced dough fermentation process, good porosity and a lighter crumb compared to the standard. Pectin extract from apple pomace is used in this formulation as an oxidizing improver and is used in the processing of weak flour, however, the complexing ability of bread with apple pectin extract is insufficient.

The present invention solves the problem of obtaining bakery products for preventive purposes, improving quality, increasing the nutritional value of bread and increasing the shelf life of products.

The technical solution to the problem is to introduce additional components into the target product that increase the nutritional value of bread and improve its quality.

This object is achieved by the fact that in the composition for the preparation of dough containing wheat flour of 1 grade, pressed baking yeast, table salt, pectin extract and water, an infusion of nettle leaves is additionally introduced, and pectin extract from grape marc is used as a pectin extract in the following the ratio of components by weight, kg:

Wheat flour 1 grade one hundred Pressed Bakery Yeast 1,5 Common salt 1.3 Grape pectin extract 10-15 Nettle leaf infusion 5-10 Drinking water by calculation

A comparative analysis of the proposed solution with the prototype allows us to conclude that the proposed composition for the preparation of dough for bakery products is characterized in that it additionally contains an infusion of nettle leaves, and pectin extract from grape marc is used as a pectin extract. Thus, the claimed composition meets the criterion of NOVELTY.

Comparison of the claimed solution not only with the prototype, but also with other well-known solutions in bakery, revealed signs that distinguish the claimed solution from the prototype (infusion of nettle leaves and pectin extract from the squeezed grapes), which allows us to conclude that the claimed solution meets the criteria of INVENTIVE LEVEL.

The claimed technical solution also meets the criterion of INDUSTRIAL APPLICABILITY, because can be used in the production of bakery products intended for preventive nutrition.

Pectin extract is obtained by environmentally friendly technology, in which the hydrolysis-extraction of pectin substances is carried out using pure water, taking into account the organic acids contained in grape marc extracts after receiving grape juice.

The grape marches received for processing after industrial production of grape juice are passed through a seed separation machine. The hydrolysis process is carried out with pure water, given that the acidity of the grape marc is at least 4.32% per abs. cm. at a temperature of 80 ° C for 2 hours with a 1: 3 hydromodule for fresh grapes and a 1:10 hydromodule for dry squeezes. Hydrolyzed squeezes are pressed on the press. The resulting pectin extract is filtered and served for concentration. Concentration is carried out to a concentration of pectin substances of 2.5% in a vacuum apparatus (at a temperature of 60 ° C, a discharge of 0.4 kPa).

The obtained pectin extract from grape squeezes contains a mass fraction of pectin substances of at least 2.5%, a mass fraction of solids of 8%, a mass fraction of total sugar of 5.7%, and a complexing ability of lead of 108 mg Pb ²⁺ / ml.

In appearance, the pectin extract from the squeezed grapes is a viscous liquid with a well-defined aroma of grapes, a sour taste without sediment and suspended particles, color depending on the raw materials used - from light olive to red lilac.

In addition, pectin extract from squeezed grapes is a source of a whole complex of biologically active substances, macro- and microelements (Fe, Cu, Zn, Co, Mo, Mg, Na, P, Ca, K), organic acids, amino acids.

The presence of a certain amount of mineral substances in the composition of the pectin extract from the squeezed grapes indicates a high biological value of the product, because mineral substances perform not only a plastic function in the process of human life and participate in the construction of bone tissue, but also participate in water-salt and acid-base metabolism of the body.

The potassium content in the pectin extract is 1081 mg / DM ³ ; calcium - 310 mg / dm ³ ; copper 0.33 mg / dm ³ ; zinc - 1.0 mg / dm ³ ; iron - 11 mg / dm ³ .

The set of organic acids that make up the pectin extract from the squeezed grapes is quite large: tartaric acid is 2.28 mg / dm ³ , malic acid is 2.31 mg / dm ³ , citric is 1.0 mg / dm ³ and oxalic-acetic 0.2 mg / dm ³ .

Pectin extract has high anti-radiological properties. These properties are especially pronounced in native pectins, i.e. liquid soluble and non-dehydrated pectins. The so-called "liquid" pectins are considered the most effective for use in preventive nutrition. Their action, due to the high complex-forming properties, exceeds dry pectin by 2–3 times.

In addition to the above, pectin substances have anti-inflammatory, wound healing, cleansing properties and an indispensable supplement in the treatment of diseases of the gastrointestinal tract, liver, pancreas, diabetes mellitus and other diseases.

Obtained by the described technology, pectin extract from squeezed grapes is a completely hygienic product with enhanced biological properties.

Pectin extract from squeezed grapes contains a significant amount of pectin substances, which, interacting with various functional groups of proteins and starch of flour, form heat-resistant protein-polysaccharide complexes with increased hydrophilic ability. This helps to increase the proportion of firmly bound moisture in bakery products. As a result, moisture is lost to a lesser extent during testing, baking, and storage. All this helps to increase the yield and increase the shelf life of products.

In addition, the use of pectin extract from squeezed grapes can reduce the duration of the dough fermentation process, improve gas production, improve the quality of the finished product, which consists in improving the porosity of bread and gives a specific taste, aroma and preventive properties.

Pectin substances have anti-inflammatory, wound healing, cleansing properties and an indispensable supplement in the treatment of diseases of the gastrointestinal tract, liver, pancreas, diabetes mellitus and other diseases.

The advantage of bread with pectin extract from squeezed grapes is the increased nutritional value and high complex-forming ability, which gives reason to recommend it for consumption to people living in areas with adverse environmental conditions and working in enterprises with harmful working conditions.

To increase the nutritional value of bread, it is proposed to further enrich it with infusion of nettle leaves.

Nettle is a common perennial herb used for medicinal purposes. The composition of the sheet includes 20-24% protein, 18-25% fiber, 10% starch, about 25% sugar, 2.5-3.7% fat, more than 2% tannins, 8% chlorophyll, 0.2% organic acids. It is also rich in vitamins C, K, B and minerals. Nettle has an excellent hemostatic effect for various types of bleeding, and is also used as a therapeutic and prophylactic agent for hypovitaminosis. Nettle is used as an anti-inflammatory, expectorant and heart-improving agent, as well as to normalize the functioning of the gastrointestinal tract.

The optimal conditions for the preparation of infusion from nettle leaves were established - infusion of the sheet for 2 hours at a temperature of 30 ° C with intensive stirring and subsequent filtration.

The introduction of infusion of nettle leaves during kneading dough increases the amount of gluten and increase its moisture content. These changes are apparently associated with the adsorption of soluble protein, tannins, and mineral compounds on gluten.

The introduction of the infusion of nettle leaves allows you to increase the volume, porosity, shape stability. In addition, the use of infusion of nettle leaves will help replenish deficient substances in bread and enrich the bread with minerals. The potassium content increases by 34.3%, sodium - by 21.6%, magnesium - by 10.2%, iron - by 65%, manganese by 14.6%.

The dough is cooked in an uncooked way. With the ungrounded method of dough preparation, all the raw materials provided for by the recipe are introduced into the capacity of the dough mixing machine.

Dosing of raw materials is carried out by metering devices, which measure and send to the dough mixing machine the required amount of 1 grade wheat flour, drinking water, pressed baker's yeast, common salt, pectin extract from grape marc extracts and infusion from nettle leaves.

Kneading the dough is carried out on dough mixing machines to obtain a dough uniform throughout the mass. The duration of the dough kneading depends on the baking properties of the processed flour, the technology used and the brand of the kneading machine. After kneading, the dough is fermented to obtain a dough with optimal organoleptic and rheological properties. Wheat dough acquires these properties as a result of alcoholic and lactic acid fermentation caused by yeast cells and lactic acid bacteria. Fermentation control of the dough is carried out according to organoleptic indicators (smell, structure, 1.5-2 times increase in volume, taste) and acidity, which should be 0.5 degrees higher than the crumb acidity of the finished product in accordance with GOST. The duration of the fermentation of the dough with the unpaired method is 150 minutes, the temperature of the test is 28-32 ° C.

To improve the properties of the test, it is subjected to one or more dipping. Then the dough is cut, the dough pieces are placed and baked.

Examples of the preparation of compositions for the preparation of dough for bakery products.

Example 1 (minimum)

The dough is kneaded with a moisture content of 45% of 100 kg of 1 grade wheat flour, 1.3 kg of common salt, 1.5 kg of pressed baker's yeast, 15 kg of pectin extract from grape marc and 5 kg of nettle leaf infusion. The kneaded dough wanders for 135 minutes. Duration of proofing of products at 35 ° С 55 min. Baking bread is carried out at 200 ° C.

Bread made according to this recipe has a good porosity of 78%, a light crumb, a taste and aroma characteristic of this type of product, and after storage for 48 hours, it has a moisture content of 37.4%.

The indicators are shown in tables 1, 2.

Example 2 (optimum)

The process is carried out analogously to example 1. The dough is kneaded with a moisture content of 45% from 100 kg of 1 grade wheat flour, 1.3 kg of common salt, 1.5 kg of pressed baker's yeast, 15 kg of pectin extract from grape marc and 10 kg of nettle leaf infusion. The kneaded dough roams for 130 minutes. Duration of proofing of products at 35 ° С 55 min. Baking bread is carried out at 200 ° C.

Bread with pectin extract from grape squeezes has high organoleptic characteristics, sufficient acidity of 2.9 ° N with a shortened dough fermentation process, has good porosity of 82%, light crumb and after storage for 48 hours the crumb moisture is 38.2%, the yield of finished products is 150.0%.

The indicators are shown in tables 1, 2.

Example 3 (maximum)

The dough is prepared in an oddless manner with a moisture content of 45% from 100 kg of 1 grade wheat flour, 1.3 kg of table salt, 1.5 kg of pressed baking yeast, 20 kg of pectin extract from grape marc and 10 kg of nettle leaf infusion. The kneaded dough roams for 130 minutes. Duration of proofing of products at 35 ° С 55 min. Baking bread is carried out at 200 ° C.

Bread obtained according to the specified recipe has an acidity of 3.4 ° N, which is higher than the norms established by GOST for wheat bread from flour of the 1st grade, which is unacceptable.

The indicators are shown in tables 1, 2.

Example 4 (prohibitive minimum)

The dough is prepared in an oddless manner with a moisture content of 45% from 100 kg of 1 grade wheat flour, 1.3 kg of common salt, 1.5 kg of pressed baking yeast, 5 kg of pectin extract from grape marc and 5 kg of infusion from nettle leaves. The kneaded dough roams 140 min. Duration of proofing of products at 35 ° С 55 min. Baking bread is carried out at 200 ° C.

The bread baked according to this recipe has a good porosity of 72%, a light crumb, the taste and aroma characteristic of this type of product, and after storage for 48 hours has a moisture content of 36.5%, the yield of finished products is 145.0%.

Determination of the complexing ability of bread with the addition of pectin extract from grapes squeezed in the accepted dosages was carried out according to the method developed in the Research Institute "Biotechpererabotka".

The properties of the bread obtained from the proposed composition for the preparation of dough for bakery products are summarized in tables 1, 2. As a control were adopted products developed according to the standard recipe.

Table 1 - Organoleptic characteristics of the finished bread Assortment of bread Appearance of bread Crumb characteristic Overall bakery rating surface the form peel color porosity elasticity crumb color The control 4,5 4,5 4.0 4.0 4.3 4,5 4.3 Bread with pectin extract from squeeze grapes and infusion of nettle leaves 4,5 5,0 4.8 4.7 4,5 4.0 4.6

The data in table 1 indicate that according to the complex of organoleptic characteristics of the product, obtained from the composition for the preparation of dough, including pectin extract from grapes squeezed and infusion from nettle leaves, not only are not inferior to products obtained according to the standard recipe, but also surpass it in such indicators, like crust color, porosity, elasticity.

Table 2 - Physico-chemical characteristics of the finished bread Indicator The control Example one 2 3 four Specific volume cm ^3/100 g 295 333 350 345 311 Porosity,% 68 78 82 80 72 Acidity, ° N 2.2 2.7 3.0 3.4 2.6 The yield of finished products,% 142.5 149.3 150.0 149.0 145.0 Humidity of the crumb after 48 hours of storage,% 33,2 37,4 38,2 39.8 36.5 Complexing ability, mg Rv ²⁺ / g bread - 280,0 315.0 322.0 210.0

From table 2 it follows that the inclusion in the composition for the preparation of the dough of pectin extract from squeezed grapes in the amount of 5 kg and 5 kg of infusion from nettle leaves reduces the preventive purpose of bread and its shelf life, and the introduction of 20 kg of pectin extract from squeezed grapes and 10 kg of infusion from nettle leaves to the composition degrades the quality of the finished bakery products.

Therefore, the introduction of pectin extract from squeezed grapes in an amount of 10-15 kg and 5-10 kg of infusion from nettle leaves per 100 kg of flour is most optimal, because allows you to get a product with high organoleptic, physico-chemical characteristics and with high complexing ability.

The preventive purpose of bread with the addition of pectin is determined by its complexing ability, the most important property of pectin, based on the interaction of a pectin molecule with ions of heavy and radioactive metals.

The proposed composition for the preparation of dough for bakery products increases the nutritional value of bread due to the increase in carbohydrates, vitamins and minerals contained in the extract and infusion; lengthens the freshness retention period, which is established by the use of organoleptic evaluation, and can also be used for preventive nutrition of people working in harmful conditions, in particular in the lead industry, due to the fact that pectins form complexes with multivalent metals that enter the body from the outside.

An experimental batch of bread with the addition of pectin extract from grape pomace and infusion from nettle leaves was produced at the UNLPK Technolog KubGAU in 2006 and was proposed for implementation in production.

Claims (1)

Composition for the preparation of dough for bakery products containing wheat flour of the 1st grade, pressed baking yeast, table salt, pectin extract from grape marc extracts, infusion from nettle leaves, drinking water taken to make dough humidity 45% with the following ratio of components by weight, kg: Wheat flour 1 grade one hundred Pressed Bakery Yeast 1,5 Common salt 1.3 Grape pectin extract 10-15 Nettle leaf infusion 5-10 Drinking water By calculation