RU2332010C1 - Method of production of bread of higher biological value with composite mixture - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: method consists in that composite mixture is made of pea flour, soy flour and wheat germs flakes in ration of (5-18):(70-83):12. Prepared composite mixture is soaked in milk whey for 35 minutes, then dough is kneaded from prepared composite mixture, wheat baking flour, suspension of pressed baking yeast, solution of table salt and electrically activated water solution with temperature of 38-42°C and pH of 9.88. Dough is sent for fermentation, handling, proofing, and proofed dough products are baked.

EFFECT: increase in food and biological value; improvement of products quality by organoleptic and physico-chemical characteristics and increase in products freshness preservation term.

2 tbl, 2 ex

Description

The invention relates to the food industry, in particular to methods for making bread of high nutritional value.

The closest in technological essence and the achieved effect is a method for the production of bread, comprising soaking in water grain of wheat, and / or rye, and / or oats, and / or barley, and / or buckwheat, and / or millet, and / or corn, and / or peas, and / or beans, and / or beans, chopping them, kneading the dough with the recipe components, cutting and baking it. According to this method, plant material is soaked in water pre-frozen to a content of not more than 70% of the total water mass of transparent ice crystals (RF Patent No. 2154945 / Isaev P.I. Bread production method).

The disadvantages of this method of bread production are: the duration of the preparation of the mixture, the low quality of the products due to the uneven distribution of the introduced components, the dilution of the dough due to the introduction of water-soluble substances with vegetable raw materials.

The technical task of the invention is to obtain products of high nutritional value, including biological, by enriching it with protein, dietary fiber, B vitamins, macro- and microelements, improving the quality of products by organoleptic and physico-chemical indicators, increasing the shelf life of products, expanding assortment.

A method of producing bread of high biological value with a composite mixture, characterized in that a composite mixture is prepared from pea, soybean and germinal wheat flakes in the ratio (5-18) :( 70-83): 12, the resulting composite mixture is kept in milk whey in for 35 minutes, then knead the dough from the prepared composite mixture, baking wheat flour, a suspension of pressed baking yeast, a salt solution of edible food and an electroactivated aqueous solution with a temperature of 38-42 ° C with a pH of 9.88, ulation dough to ferment, cutting, proofing and bake proofed dough pieces.

The technical result is expressed in obtaining products of high nutritional value, including biological value, due to its enrichment with protein and mineral substances, dietary fiber, vitamins of groups B, E, PP, increasing the shelf life of products.

To increase the nutritional value of a product, it is necessary to increase the content of protein, vitamins, macro- and microelements in it. This is achieved using various composite mixtures, which are a mixture of pea, soy flour and wheat germ flakes.

The chemical composition of unconventional raw materials used in the preparation of mixtures and wheat flour of the first grade is presented in table 1. Compared to the protein of wheat flour of the first grade, the protein of composite mixtures in terms of amino acid composition is more complete and allows not only to increase the protein content in products, but also to fill the disadvantage limiting amino acids of wheat flour such as lysine, tryptophan and threonine, as their amino acid scor (AK) is greater.

Table 1 - the chemical composition of the various components Type of raw material Water Squirrels Fats Carbohydrates Cellulose Ash General Mono- and disaccharides Starch Wheat flour of the first grade, g 14.0 10.6 1.3 73,2 1.7 67.1 0.2 0.7 Pea flour, g 10.5 23.0 2.1 53.3 4.2 46.5 1,0 6.0 Soya flour, g 11.3 8.7 2,8 60.7 2,5 54.7 1.8 0.4 Germ wheat flakes, g 4.0 27.68 10.87 56.05 17.6 16.8 4.05 4,5

The method of preparation of the test is as follows.

A flour composite mixture is prepared from pea, soybean and germinal wheat flakes in the ratio (18-5) :( 70-83): 12 by weight, 4-8 kg of wheat baking flour is replaced with the obtained flour composite mixture, which is previously incubated for swelling in whey for 35 minutes. Sifted and purified from metal-magnetic impurities baking wheat flour is served with a batcher for flour components in a dough mixing machine, at the same time the prepared flour composite mixture is dosed, a suspension of pressed baking yeast and a salt solution are cooked, the dough is mixed with an electroactivated aqueous solution with pH 9.88 and oxidatively -reduction potential (-757) mV, temperature 38-42 ° С. After fermentation, the dough is served for cutting and then for proofing. After that, the dough pieces are baked, cooled and served on the packaging.

All raw materials used for the preparation of the dough met the requirements of the standards: baking wheat flour - GOST R 52189-2003; pressed baker's yeast - GOST 171-81; table salt - GOST 13830-91, pea flour TU 9293-002-00932169-96; wheat germ flakes - TU 9295-007-00934642-98; drinking water SanPin 2.3.2.1078.01.

The method is illustrated by the following examples.

Example 1. Sifted and purified from metallurgical impurities wheat flour of the first grade in the amount of 96 kg serves as a dispenser for bulk components in a dough mixing machine. A composite mixture consisting of pea, soybean and germinal wheat flakes in a ratio by weight of 18:70:12 in an amount of 4 kg is preliminarily kept for swelling in milk whey for 35 minutes. Sifted and purified from metallurgical impurities wheat flour of the first grade is fed with a batcher for bulk components into a dough mixing machine, at the same time the prepared composite mixture is dosed, a suspension of pressed baking yeast and a salt solution are cooked, the dough is kneaded on an electroactivated aqueous solution with pH 9.88 and oxidatively -reduction potential (-757) mV, temperature 38-42 ° С. After fermentation, the dough is served for cutting and then for proofing. After that, the dough pieces are baked, cooled and served on the packaging. Organoleptic and physico-chemical indicators of the quality of the finished product are shown in table 2.

Example 2. Kneading is carried out analogously to example 1, but preparing a composite mixture of pea flour, soybean and germinal flakes of wheat in a ratio by weight of 5:83:12 in the amount of 8 kg, the mass of wheat flour of the first grade is 92 kg. Organoleptic and physico-chemical indicators of the quality of the finished product are shown in table 2.

As can be seen from table 2, the quality of bread with composite mixtures in terms of organoleptic characteristics is not inferior to control, but in terms of physical and chemical parameters superior to it. With a decrease in the dosage of the composite mixture below 4 kg, the biological and mineral value of bread decreases; with an increase above 8 kg, the organoleptic indicators of the quality of bread decrease. The temperature of the water 38-42 ° C, going for swelling, and the duration of swelling of 35 minutes are optimal for these composite mixtures.

The proposed method for the production of bread of high nutritional value allows to obtain products of high nutritional value, including biological value, due to its enrichment with protein and mineral substances, dietary fiber, B vitamins, to improve the quality of products by organoleptic and physico-chemical indicators, to increase the shelf life of freshness products, expand the range.

table 2
Quality indicators of the finished product Name of indicator Examples The control one 2 Organoleptic indicators:
Appearance: the form Correct, corresponding to the bread form in which the baking was made, without lateral outflows surface Smooth Smooth color Yellow with a brown tint Light yellow Crumb Condition: bakedness Baked, not wet to the touch prom Without lumps and traces of unclean porosity Developed Developed, thin-walled Taste and smell Matching bread, no strangers Physical and chemical indicators: humidity% 44.0 43.0 42.0 acidity, hail 3.0 3.2 3.2 porosity,% 72 77 75 specific volume cm ^3/100 g 300 340 330

Claims (1)

A method of producing bread of high biological value with a composite mixture, characterized in that a composite mixture is prepared from pea, soybean and germinal wheat flakes in the ratio (5-18) :( 70-83): 12, the resulting composite mixture is kept in milk whey in for 35 minutes, then knead the dough from the prepared composite mixture, baking wheat flour, a suspension of pressed baking yeast, a salt solution of edible food and an electroactivated aqueous solution with a temperature of 38-42 ° C with a pH of 9.88, ulation dough to ferment, cutting, proofing and bake proofed dough pieces.