RU2340184C2 - Method of bread production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves kneading dough from wheat flour, bakery yeast, vegetable oil, table salt, water and mixture taken in the amount of 22.3-31.8% to the wheat flour weight. The above mixture contains barley flour, dry milk, pectin, monoglyceride citrates and ascorbic acid taken respectively in the weight relation of 1:(0.1-0.2):(0.035-0.05):(0.015-0.025):(0.0005-0.001). The barley flour in the above mixture composition is taken in the amount of 17.6-25.0% to the wheat flour weight. Kneading is followed by fermenting the dough under the temperature of 25-27°C for 20-40 minutes, handling, proofing of dough pieces and baking.

EFFECT: result consists in increasing specific volume and product porosity as well as total crumb compressibility, decreasing glycemic index.

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Description

The present invention relates to the field of food industry, in particular to the baking industry, and can be used in the production of bread and bakery products for diet purposes.

A known method for the production of bread, adopted for the closest analogue, which provides for the preparation of dough in a straightforward way using wheat (80% of the total mass of all flour in the dough) and barley flour (20% of the total mass of all flour in the dough), baking yeast, table salt water, fermentation of dough under low temperature conditions for 260-280 min, its cutting, proofing of dough pieces and baking products (Chirikova V.A. Development of a method for baking wheat bread mixed with barley flour. - Soviet flour milling and baking, 192 9, No. 10, p. 598-600).

The disadvantage of this method is the reduced quality and consumer properties of bread (volume, structure and state of porosity, crumbiness of the crumb, its color, etc.), low level of use of this product for dietary (diabetic) nutrition.

The technical result of the invention is to improve the quality, consumer properties of finished products, increase the efficiency of use of this product for dietary (diabetic) nutrition.

The specified technical result is achieved by the fact that the bread production method involves kneading dough from wheat flour, baking yeast, vegetable oil, table salt, water and a mixture taken in an amount of 22.3-31.8% by weight of wheat flour, after kneading, fermentation is carried out dough at a temperature of 25-27 ° C for 20-40 minutes, carry out cutting, proofing of dough pieces and baking products, while this mixture contains barley flour, milk powder, pectin, monoglycerides citric acid and ascorbic acid, respectively taken found in the ratio by weight as 1: (0.1-0.2) :( 0.035-0.05) :( 0.015-0.025) :( 0.0005-0.001), and barley flour in the composition of the mixture is added in the amount 17.6-25.0% by weight of wheat flour.

Barley flour contains beta-glucans (soluble fiber), pentosans, cellulose, which play an important role in lowering blood glucose and control cholesterol. The amount of introduced barley flour - 17.6-25.0% by weight of wheat flour in the composition of the mixture is necessary when forming a diet for patients with diabetes mellitus and allows you to get bread that has a larger, in comparison with the closest analogue, specific volume, porosity, total compressibility of the crumb .

To increase the dietary (diabetic) properties of barley flour, milk powder and pectin are introduced into the mixture.

Pectin is a source of dietary fiber necessary for the nutrition of patients with diabetes mellitus, increases the water-absorbing ability of the dough and helps preserve freshness (reduce staling) during storage.

Milk powder, as a source of protein and trace elements, increases the biological value of finished products intended for dietary (diabetic) nutrition.

The use of surfactants such as monoglycerides citric acid, as well as ascorbic acid, improves the quality of bread with barley flour.

The improving effect of ascorbic acid in the composition of the mixture is due to the oxidative effect on the structure of the dough after it is converted to dehydro-L-ascorbic acid, which subsequently acts as an oxidizing agent and helps to strengthen the protein structure due to crosslinking by disulfide bonds and, ultimately, the reduction of staling of bread .

The use of surfactants - citric acid monoglycerides is based on their interaction with proteins and starch of flour in the test system, which leads to a change in the form of binding of moisture to starch in the bread crumb and to reduce the crumbling and staling rate of products.

Fermentation of the dough, carried out precisely at a temperature of 25-27 ° C for 20-40 minutes, helps to slow the hydrolysis of starch to monosaccharides during the preparation and digestion under the influence of digestive tract enzymes, which is very important for people suffering from diabetes.

The ratio and selection of the components of the mixture (barley flour, milk powder, pectin, citric acid monoglycerides and ascorbic acid, respectively taken in the ratio by weight 1: (0.1-0.2) :( 0.035-0.05) :( 0.015-0.025 ) :( 0.0005-0.001)) and adding the mixture to the dough exactly in the amount of 22.3-31.8% by weight of wheat flour is selected in such a way as to obtain bread with high specific volume, porosity, and the overall compressibility of the crumb needed for people with diabetes.

The invention is carried out as follows:

A mixture is preliminarily prepared by mixing barley flour in an amount of 17.6-25.0% by weight of wheat flour, milk powder, pectin, citric acid monoglycerides and ascorbic acid. Moreover, these components are taken respectively in a ratio by weight as 1: (0.1-0.2) :( 0.035-0.05) :( 0.015-0.025) :( 0.0005-0.001).

In preparing the dough, this pre-cooked mixture is used, which is taken in an amount of 22.3-31.8% by weight of wheat flour, as well as wheat flour, baking yeast, edible salt, vegetable oil and water. Fermentation of the test is carried out for 20-40 minutes at a temperature of 25-27 ° C. Then produce the dough, proofing the dough pieces and baking bread.

The method is illustrated by the following examples:

Example 1

A mixture is preliminarily prepared by mixing barley flour in an amount of 17.6% by weight of wheat flour, milk powder, pectin, citric acid monoglycerides and ascorbic acid. In this case, the components are respectively taken in a ratio by weight as 1: 0.2: 0.05: 0.02: 0.0007. The moisture content of the mixture is 9.8%.

In preparing the dough, this pre-cooked mixture is used, which is taken in an amount of 22.3% by weight of wheat flour, as well as 1 grade baking wheat flour, baking yeast in an amount of 5% by weight of wheat flour, edible salt in an amount of 1% by weight wheat flour, vegetable oil in an amount of 2% by weight of wheat flour and water to a moisture content of dough of 44.5%. The prepared dough is sent to fermentation, which is carried out for 20 minutes at a temperature of 27 ° C.

After fermentation, the dough is cut, the dough is proofed and the bread is baked.

Using the method of example 1 provides improved quality of bread compared with the closest analogue, namely, the specific volume of the product increases by 15.4%, porosity - by 2%, the total compressibility of the crumb on the penetrometer after 24 hours of storage - by 31.7%.

Example 2

A mixture is preliminarily prepared, for which barley flour, milk powder, pectin, citric acid monoglycerides and ascorbic acid are mixed. In this case, the components are respectively taken in a weight ratio of 1: 0.1: 0.035: 0.015: 0.0005. The moisture content of the mixture is 9.8%.

When preparing the dough, this pre-cooked mixture is used, which is taken in an amount of 24.35% by weight of wheat flour, as well as 1 grade baking wheat flour, baking yeast in an amount of 5% by weight of wheat flour, edible salt in an amount of 1% by weight wheat flour, vegetable oil in an amount of 2.5% by weight of wheat flour and water to a moisture content of dough of 44.5%. The prepared dough is sent to fermentation, which is carried out for 30 minutes at a temperature of 27 ° C.

After fermentation, the dough is cut, the dough is proofed and the bread is baked.

Using the method of example 2 provides improved quality of bread compared with the closest analogue, namely, the specific volume of the product increases by 23.0%, porosity by 3%, the total compressibility of the crumb on the penetrometer after 24 hours of storage by 32.5%.

Example 3

A mixture is preliminarily prepared, for which barley flour, milk powder, pectin, citric acid monoglycerides and ascorbic acid are mixed. In this case, the components are respectively taken in a ratio by weight as 1: 0.2: 0.05: 0.025: 0.001. The moisture content of the mixture is 9.8%.

When preparing the dough, this pre-cooked mixture is used, which is taken in an amount of 31.8% by weight of wheat flour, as well as baking wheat flour of 2 varieties, baking yeast in an amount of 5% by weight of wheat flour, table salt in an amount of 1% by weight wheat flour, vegetable oil in an amount of 3% by weight of wheat flour and water to a moisture content of dough of 44.5%. The prepared dough is sent to fermentation, which is carried out for 40 minutes at a temperature of 25 ° C.

After fermentation, the dough is cut, the dough is proofed and the bread is baked.

Using the method according to example 3 provides improved quality of bread compared with the closest analogue, namely, the specific volume of the product increases by 19.2%, porosity - by 3%, the total compressibility of the crumb on the penetrometer after 24 hours of storage - by 44.5%.

The results of comparing bread quality indicators for the closest analogue and for the proposed method are shown in table 1.

Bread produced by the proposed method using the indicated sequence of operations and their parameters has better quality, consumer properties and lower glycemic index compared to bread produced by the closest analogue.

An increase in the dosages in the composition of the mixture and the amount of the mixture itself did not lead to an increase in the quality, consumer properties and biological value of the products compared to the stated ratio of components in the mixture and its quantity.

Reducing the dosage in the mixture and the amount of the mixture itself reduced the quality of bread, consumer properties and its biological value.

Table 1 Comparison of quality indicators of bread according to the closest analogue and the proposed method Name of raw materials, semi-finished products and process indicators The closest analogue The proposed method 1 example 2 example 3 example mixture dough mixture dough mixture dough Baking wheat flour, kg 100.0 - 85.0 - 80.0 - 80.0 Barley flour, kg 20,0 15.0 20,0 20,0 Edible salt, kg 1,0 1,0 1,0 1,0 Pressed baker's yeast, kg 2,5 - 4.0 - 4,5 - 5,0 Sunflower oil, kg - - 2.0 - 2,5 - 3.0 Mixture: (Barley flour: powdered milk: one: one: one: pectin: 0.2: 0.1: 0.2: monoglycerides 0.05: all 0.035: all 0.05: all citric acid: - 0.02: 0.015: 0.025: vitamin C) 0,0007 0,0005 0.001 Humidity% Wxl + (0.5-1) 9.8 44.5 9.8 44.5 9.8 44.5 Initial temperature, ° С 25 20-22 27 20-22 27 20-22 25 Fermentation time, min 245 - twenty - thirty - 40 QUALITY INDICATORS OF BREAD Specific volume 2.6 3.0 3.2 3,1 bread, cm ³ / g - - - growth in control,% 15.4 23.0 19.2 Porosity,% 75 77 78 78 growth in control,% - 2 - 3 - 3 Crumb compressibility ΔН _compress., Unit 45.4 - 69.8 - 60,2 - 65.8 growth in control,% 31.7 32,5 44.5

Continuation of table 1 ORGANOLEPTIC INDICATORS OF BREAD QUALITY The closest analogue 1 example 2 example 3 example Appearance form Correct, corresponds to the form in which the baking was made Correct, corresponds to the form in which the baking was made Correct, corresponds to the form in which the baking was made Correct, corresponds to the form in which the baking was made State of porosity Large, uniform Medium, more uniform Medium, more uniform Medium, more uniform Color Grayish Grayish yellow Grayish yellow Grayish yellow Taste Bread characteristic for this type of product Smell Bread characteristic for this type of product Crumb condition Coarse, crumbling Soft elastic Soft elastic Soft elastic GLYCEMIC INDEX 74.0% 61.6% 60.3% 61.8%

Claims (1)

A method for the production of bread, characterized in that it involves kneading dough from wheat flour, baking yeast, vegetable oil, table salt, water and a mixture taken in an amount of 22.3-31.8% by weight of wheat flour, after kneading, the dough is fermented at a temperature of 25-27 ° C for 20-40 minutes, they carry out cutting, proofing of dough pieces and baking products, while this mixture contains barley flour, milk powder, pectin, citric acid monoglycerides and ascorbic acid, respectively taken in a ratio of mas all as 1: (0.1-0.2) :( 0.035-0.05) :( 0.015-0.025) :( 0.0005-0.001), moreover, barley flour in the composition of this mixture is added in the amount of 17.6- 25.0% by weight of wheat flour.