RU2325057C2 - Mode of quality improving of wheat bread and bakery products - Google Patents

Abstract

FIELD: food products, bread production.

SUBSTANCE: this mode includes dough preparation consisting of wheat flour, yeast, salt, amaranth quality improver and water. Then handling, mismatching and baking of the end product is made. As an amaranth improver the periderm fraction of flour grounded seeds in quantity 3-7% of total weight is added to the dough. Periderm fraction consists of starch in quantity of 64-78 mass %, proteins - 6-8 mass %, fats - 2-4 mass %, dietary fibre - 2-4 mass %, ash - 1-2 mass %.

EFFECT: improvement of taste, appearance, specific volume, stability of shape and compressibility of crumb.

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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 the preparation of a dough containing wheat flour, flour from unprocessed amaranth seeds as an improver of bread quality, baker's yeast, table salt and water, its cutting, proofing and baking of the target product from it.

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 the dough and baking the target product from it / Nazintseva E.A. - The use of protein-containing additives from plant materials in bread technology. Abstract of diss. Ph.D., Voronezh, VGTA, 1977 /.

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 the seeds of amaranth are pre-extracted with a non-polar solvent / patent RU 2187226, IPC 8, A21 2/26, 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.

Achieving this result is ensured by the fact that the method of improving the quality of wheat bread and bakery products involves preparing a dough containing wheat flour, baking yeast, salt, amaranth quality improver and water, cutting, proofing and baking the target product, while as an amaranth quality improver bread in the dough is introduced crushed to a state of flour, the perdermal fraction of grinding of amaranth seeds in the amount of 3-7% of the total mass of flour containing starch in the amount of 64-78 wt.%, proteins - 6-8 wt.%, Fats 2-4 wt.%, Fiber 2-4 wt.%, Ash - 1-2 wt.%.

The perdermal fraction of grinding amaranth seeds is a product of grinding amaranth seeds according to the method of RU patent 2251455, B02C 9/04, publ. 05/10/2005, which provides for the sequential transmission of amaranth grains between rollers of various shapes to ensure flattening of the nucleus, rupture of the shells of seeds and the embryo with a violation of the connection between them, flattening of the nucleus, peeling of the shells and grinding of the embryo with its separation from the nucleus, sorting on sieves with isolation target products, from which, by grinding to a state of flour, this and other fractions are obtained. The composition of the periderm fraction of the grinding of amaranth seeds, crushed to a state of flour, is presented in table I.

Comparative analysis with the prototype shows that this invention differs from the well-known introduction of a new quality improver of wheat bread and bakery products enriched with valuable 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, did not reveal that ensures that this technical solution meets the criterion of significant differences.

The implementation and verification of the proposed method is carried out in the following way. Prepare a dough for baking bread and bakery products according to standard technology. / GOST 27869-88 "Baking wheat flour. Test laboratory baking of bread" /. To do this, wheat flour, baker's yeast, salt and water are introduced into the dough, the dough is cut, thawed and a control sample is baked. Samples of the dough according to the prototype are similarly prepared by adding whole-ground amaranth flour to the dough, and the dough with the addition of Amaranth-CAM amaranth improver according to the invention. Samples of the test are also subjected to cutting, proofing, and appropriate product samples are baked.

Product quality indicators according to the three methods are determined by standard methods. The results of comparing the quality indicators of bread and bakery products show a significant increase in the specific volume, shape stability of products, porosity and compressibility of the crumb / table II / when using flour of both the highest and first grades. In addition, the same quality improvement occurs in the manufacture of this method, not only shaped, but also hearth bread. This is especially important, since most of the bakery products in our country are baked on a hearth.

Assessment of the appearance of bread with the addition of amaranth improver Amafor-CAM showed a significant improvement in its external and structural characteristics compared to the products of control baking and the prototype. The upper crust became more even, smooth, convex, acquired a golden hue. The porosity of the crumb in breads made from flour of both the first and higher grades with the addition of the amaranth improver Amafor-SAM became whiter than thin-walled, shallow and uniform. To the touch, compared with the products of the control baking, the crumb of bread has become more tender and airy, with good elasticity. Organoleptic analysis involving seven ecoperts gave the highest value to the crumb of bread with the addition of an improver according to the invention. In addition, the addition of amaranth improver Amafor-CAM delays stale bread with an increase in the share of improver within the stated limits.

Thus, the addition to the wheat bread and bakery products from flour of different varieties of amaranth improver Amafor-SAM is an effective means of improving the taste, rheological, structural properties and appearance of wheat bread and bakery products. In addition, the amaranth improver according to the invention brings many useful nutritional components to the bakery product, which also increase the nutritional value of the target products.

Table I Content, in wt.% Starch Squirrels Fats Cellulose Ash 64-78 6-8 2-4 2-4 1-2

Table II Indicators Bread quality indicators Way GOST 27669-88 Prototype The The content of amaranth improver,% of the total mass of flour 3 5 7 Specific volume, cm ³ / g 423 335 433 448 486 Form stability, N / A 0.47 0.49 0.48 0.49 0.55 Compressibility of crumb, units of the AP-4/2 device: - general 77 83 79 80 82 - plastic 57 63 58 58 59 - elastic twenty twenty 21 22 23 Porosity,% 84 74 84 85 85

Claims (1)

A method for improving the quality of wheat bread and bakery products, including the preparation of a 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 peridermal fraction of grinding amaranth seeds in an amount of 3-7% of the total mass of flour containing starch in an amount of 64-78 wt.%, proteins - 6-8 wt.%, fats - 2-4 wt.%, fiber - 2- 4 wt.%, Ash - 1-2 wt.%.