RU2340187C1 - Method of manufacturing bakery product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves making sponge by partial mixing of flour, water and yeast, sponge fermentation, following kneading of dough by mixing remaining part of flour, total amount of sponge, phospholipids, salt and water, dough fermentation, handling, proofing and baking of dough products. Phospholipids produced by hydration of unrefined high oleic sunflower oil are introduced into dough under the temperature of 29-32°C prior to mixing. The oil is pretreated in rotating electromagnetic field with magnetic induction of 0.5-0.7 T under the temperature of 60-70°C by water solution of monosodium citrate. Phospholipids are taken in the amount of 5-7% to the flour weight.

EFFECT: improving organoleptic and physical-and-chemical properties of end product, increasing nutritional value, increasing freshness preserving time.

2 tbl, 3 ex

Description

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

A known method of preparing a bakery product (preparation of bran bread with lecithin), including obtaining dough with a humidity of 47-48% by mixing part of the first grade wheat flour, bran, pressed baked yeast and part of the water, fermenting the dough for 150-180 minutes, and then obtaining dough from the entire amount of dough with the addition of the remaining amount of flour, salt, skimmed milk powder, pre-prepared emulsion of lecithin and water, fermenting it for 60-90 minutes, cutting, proofing in dough pieces for 40-50 minutes and baking (Collection of recipes and technological instructions for the preparation of dietetic and prophylactic varieties of bakery products. M: Pishchepromizdat, 1997, p. 81).

The disadvantage of this method is the relatively low quality of the finished product and low nutritional value, as well as short shelf life.

The objective of the invention is the creation of a new method of preparing a bakery product with high physiological and nutritional value.

The problem is solved in that in a method for preparing a bakery product, including the production of dough from a portion of flour, water and yeast, fermentation of a dough, subsequent preparation of a dough by mixing the remaining portion of flour, the total amount of dough, phospholipids, salt and water, fermentation of dough, butchering, proofing and baking dough pieces, upon receipt of the test before mixing at a temperature of 29-32 ° C, phospholipids obtained by hydration of unrefined high oleic sunflower oil pre-treated in a rotating an electromagnetic field with magnetic induction of 0.5-0.7 T at a temperature of 60-70 ° C with an aqueous solution of monosubstituted sodium citrate, while the amount of phospholipids is 5-7% by weight of flour.

The technical result of the proposed solution is to improve the quality of a bakery product by improving its organoleptic and physico-chemical characteristics, increasing nutritional value, as well as increasing the shelf life of freshness of a bakery product.

The introduction of dough phospholipids obtained by hydration according to the specified modes, in combination with other components of the dough will allow you to get a bakery product with new properties.

It is known that for the preparation of a bakery product with lecithin, phosphatide concentrates obtained from unrefined vegetable oils under severe technological conditions are used as a source of lecithin. However, such technological conditions make it possible to obtain phosphatide concentrates that practically do not have native biological activity; in addition, they contain significant amounts of primary and secondary oxidation products, many of which have a negative effect on the human body.

We have experimentally shown that with the introduction of phospholipids obtained in a special way and characterized by high physicochemical parameters and high physiological activity, the bakery product acquires new properties, contributing to the removal of cholesterol from the body and normalizing metabolic processes.

We also experimentally proved the possibility of improving the composition of bread by mineral elements due to the introduction of phospholipids, because mineral elements (calcium, potassium, magnesium, iron, copper) entering the finished product activate the activity of enzymes, participate in maintaining ionic balance in the body, regulating the functioning of nerve tissue, in the metabolism of carbohydrates and energy metabolism.

The positive effect of these phospholipids on the strengthening of the protein-proteinase complex of flour due to the formation of complex protein complexes of flour and acylglycerols of oleic acid phospholipids was also shown, which leads to an increase in the specific volume of bread, shape stability of hearth products and improvement of the structural and mechanical properties of bread crumb.

The inventive method of preparing a bakery product is illustrated by examples.

Example 1. 0.5 kg of pressed yeast is diluted in 2.0 l of water at 30 ° C. At the same time, a saline solution with a density of 1.2 kg / l containing 1.5 kg of salt is prepared. In the dough of a kneading machine, 35 kg of flour, 55 kg of water, a suspension of pressed yeast are dosed and a liquid dough is obtained. The resulting dough is subjected to fermentation for 150 minutes. Then, in the bowl with the fermented dough, the remaining 65 kg of flour, water, salt solution are dosed and phospholipids obtained by hydration of unrefined high oleic sunflower oil pre-treated in a rotating electromagnetic field with a magnetic induction of 0.7 T at a temperature are introduced before mixing at 30 ° C 60 ° C with an aqueous solution of monosubstituted sodium citrate, while the amount of phospholipids is 7% by weight of flour.

The resulting dough is fermented for 90 minutes, then it is cut, the dough pieces are placed for 45 minutes and baked in a humidified baking chamber at a temperature of 220 ° C.

Example 2. 1.0 kg of compressed yeast is diluted in 4.0 l of water at 30 ° C. At the same time, a saline solution with a density of 1.2 kg / l containing 1.3 kg of salt is prepared. 70 kg of flour, 39 kg of water, a suspension of pressed yeast are dosed in a dough of a kneading machine and a thick dough is obtained. The resulting dough is subjected to fermentation for 270 minutes. Then, the remaining 30 kg of flour, water, salt solution are dosed into a bowl with a fermented dough, and phospholipids obtained by hydration of unrefined high oleic sunflower oil pretreated in a rotating electromagnetic field with magnetic induction of 0.5 T at a temperature are injected before mixing at a temperature of 31 ° C. 70 ° C with an aqueous solution of monosubstituted sodium citrate, while the amount of phospholipids is 5% by weight of flour.

The resulting dough is fermented for 20 minutes, then it is cut, the dough pieces are placed for 55 minutes and baked in a humidified baking chamber at a temperature of 215 ° C.

Example 3. 1.5 kg of compressed yeast is diluted in 6.0 l of water at 30 ° C. At the same time, a saline solution with a density of 1.2 kg / l containing 1.5 kg of salt is prepared. 50 kg of flour, 26 kg of water, a suspension of pressed yeast are dosed in the dough of a kneading machine and a thick dough is obtained. The resulting dough is subjected to fermentation for 240 minutes. Then, in the bowl with the fermented dough, the remaining 50 kg of flour, water, salt solution are dosed and phospholipids obtained by hydration of unrefined high oleic sunflower oil pre-treated in a rotating electromagnetic field with magnetic induction of 0.6 T at a temperature are injected before mixing at a temperature of 31 ° C. 65 ° C with an aqueous solution of monosubstituted sodium citrate, while the amount of phospholipids is 6% by weight of flour.

The resulting dough is subjected to fermentation for 60 minutes, then it is cut, the dough pieces are placed for 50 minutes and baked in a humidified baking chamber at a temperature of 230 ° C.

In parallel received a bakery product in a known manner.

The indicators of the products are shown in table 1.

As can be seen from the table, the inventive method of preparing a bakery product allows you to get a product with high quality indicators. So, the crumb of bread prepared by the present method, was with a more developed thin-walled porosity compared to the crumb of bread prepared by the known method, and, especially characteristic, the crumb had a lighter color and a pleasant, characteristic of this type of product, without extraneous taste. In addition, a bakery product prepared by the claimed method, there was an increase in specific volume and porosity.

Studies of the structural and mechanical properties of the crumb of bread prepared by the claimed method in the process of its storage showed that the water holding capacity of the bakery product is increased, and therefore, the process of staling is significantly slowed down, and the shelf life is extended to 3 days.

The effect of the addition of these phospholipids on the therapeutic and biomedical properties of bread was judged by the results of experiments on rats. The data are shown in table 2.

As can be seen from table 2, the inclusion in the diet of a bakery product prepared by the claimed method, led to a significant decrease in cholesterol in blood serum and a fairly pronounced tendency to decrease it in the liver. Serum phospholipids increased.

Thus, a bakery product prepared by the claimed method has a higher physiological activity, as it helps to accelerate the excretion of cholesterol, neutral lipids from the body and normalizes metabolic processes, which allows us to recommend it as a prophylactic product.

Table 1 No. p / p Indicators Known method The inventive method Example 1 Example 2 Example 3 one. Organoleptic assessment 1.1 Appearance: - shape and surface Corresponding to the bread form in which the baking was made, without lateral influx, without pollution Corresponding to the bread form in which the baking was made, without lateral influx, without pollution With a convex top crust With domed top crust - crumb color Grayish dark Light, has a yellowish tint 1.2 Crumb Condition: bakedness Visibly hesitating, slightly crumpled Baked, tender, elastic, not moist to the touch - porosity Pores are very small, underdeveloped Developed, without voids 1.3 Taste Peculiar to this type of product, with a slight aftertaste of bitterness Pleasant, characteristic of this type of product, without extraneous taste 1.4. Smell Peculiar to this type of product with the smell of crude oil Peculiar to this type of product, odorless 1.5. Shelf life without changing the appearance and taste, days The crumb is soft for The crumb is soft for: 2 3 3 3 2. physical and chemical indicators 2.1 Specific bread volume cm ^3/100 g 360 400 390 410 2.2 Porosity,% 72 80 78 80 2.3 Form stability (N / A) of hearth bread 0.40 0.55 0.50 0.55 2.4 Preservation of freshness,% fifty 80 70 80

table 2 Object of study The serum cholesterol content, mg / 100 cm ³ The content of cholesterol in the liver,% The content of phospholipids in serum, mg / 100 cm ³ A group of animals after eating a bakery product obtained by the claimed method: Example 1 70.0 ± 1.0 0.30 ± 0.01 106 ± 1,5 Example 2 72.0 ± 1.1 0.31 ± 0.01 104 ± 1.0 Example 3 71.0 ± 1.2 0.30 ± 0.01 105 ± 1,0 A group of animals after eating a bakery product obtained in a known manner 85.9 ± 1.8 0.36 ± 0.02 98 ± 1,1

Claims (1)

A method of preparing a bakery product, including the production of dough from a portion of flour, water and yeast, fermentation of a dough, subsequent preparation of the dough by mixing the remaining portion of flour, the total amount of dough, phospholipids, salt and water, fermentation of the dough, cutting, proofing and baking of dough pieces, characterized the fact that upon receipt of the test before mixing at a temperature of 29-32 ° C enter phospholipids obtained by hydration of unrefined high oleic sunflower oil, pre-treated in a rotating elec ferromagnetic field with 0.5-0.7 Tesla magnetic induction, at a temperature of 60-70 ° C an aqueous solution of sodium dihydrogen citrate, and the amount of phospholipids is 5.7% by weight of flour.