RU2345531C1 - "polevoy" bread making method - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: method involves kneading dough of baker's first grade wheat flour, compressed baker's yeast, salt, granulated sugar, water and fat product, and also dough fermentation, punching, moulding, proofing and baking. Chickpea hydrolyzate with 70% moisture content in the amount of 47% of flour weight in the dough and dry wheat gluten in the amount of 8% of flour weight in the dough are added to the formula mix during dough kneading process. Ground oil seeds such as sesame, flax and rape seeds are added as fat product. Chickpea hydrolyzate is made of chickpeas, which are ground and sieved through a silk sieve № 35. Outsiftings in the form of whole chickpea flour are dissolved in 85°C water in ratio of 1:2 during 10 minutes, then they are cooled down to 60°C and combined with unfermented rye malt in the amount of 2% of chickpea flour weight. Saccharification is carried out during 1 hour, then saccharified brew is cooled down to 50°C, combined with Neutrase 1.5 MG proteolytic enzymatic agent in the amount of 4 units of proteolytic power per one gram of protein and hydrolysed during 1 hour.

EFFECT: improvement of organoleptical and physicochemical parameters of finished products, improvement of biological and nutritional value of products and enough maturation enhancement.

5 tbl, 2 ex

Description

The invention relates to the food industry, namely to baking.

The closest in technical essence and the achieved effect is a method for preparing a sliced long loaf (GOST 27844-88), which includes kneading dough from wheat flour of the first grade, baked yeast, table salt and granulated sugar, water, table margarine, fermentation, a gum , butchering, proofing and baking.

The main disadvantage of the prototype are insufficiently high organoleptic and physico-chemical quality indicators of the finished products, namely aroma, crust color, porosity and specific volume, their low nutritional value due to a significant discrepancy in the optimal ratio of proteins and carbohydrates (1: 6), calcium, magnesium and phosphorus (1: 1.3: 3.3), biological value due to deficiency of the 1st and 2nd essential amino acids - lysine and threonine.

The technical task of the invention is the improvement of organoleptic and physico-chemical indicators of the quality of finished products, increasing the biological and nutritional value of products, the intensification of the production process, expanding the range of functional products.

The technical problem is achieved by the fact that in the method of making bread, including kneading dough from wheat flour of the first grade, baked yeast, table salt and granulated sugar, water, a fat product, fermentation, warming, cutting, proofing and baking, something new is that in the recipe mixture when kneading dough, chickpea hydrolyzate with a moisture content of 70% is additionally added in an amount of 47% by weight of flour in the dough, dry wheat gluten in an amount of 8% by weight of flour in the dough, and as a fat product, grind oilseeds, for example, sesame, flax, rapeseed, and the chickpea hydrolyzate is prepared from chickpea seeds, which are crushed and sieved on a sieve of silk fabric No. 35, the passage from the sieve in the form of whole-ground chickpea flour is baked for 10 minutes with water at a temperature of 85 ° C in a ratio of 1: 2, cooled to a temperature of 60 ° C and introduced rye unfermented malt in an amount of 2% by weight of chickpea flour, saccharification is carried out for 1 h, then saccharified tea leaves are cooled to a temperature of 50 ° C, a proteolytic enzyme preparation is introduced into it action Ia "Neutrase 1.5 MG», consisting of 4 units. PS / g protein and hydrolysis is carried out for 1 h.

The technical result consists in improving the physicochemical and organoleptic indicators of product quality, in increasing its biological and nutritional value, in intensifying the process of maturation of the dough.

To increase the biological value in the preparation of bread, chickpea hydrolyzate is used as a protein fortifier, which is a thick yellow liquid with a moisture content of 70%, with a taste of chickpea beans. In the process of hydrolysis, the oxidizing ability of chickpea flour proteins decreases, as a result, their effect on gluten proteins is leveled and the rheological characteristics of the dough are preserved. The process of saccharification by rye unfermented malt and subsequent treatment with the enzyme preparation of the proteolytic effect “Neutrase 1.5 MG” (Matveeva I. The concept of adjusting the quality of flour based on enzyme preparations [Text] / I. Matveeva, Yu. Belibova, M. Popov // Bread products. - 2006 . - No. 12. - P.43-44) ensures the accumulation of a sufficient amount of easily digestible products of hydrolysis of high molecular weight compounds of chickpea flour to intensify the maturation process of the dough. Chickpea hydrolyzate contains the following substances (% abs. CB): proteins - 7%, peptides - 13%, amino acids - 5%, reducing sugars (in terms of maltose) - 39%, dextrins - 15.9%, fiber - 7.2%, lipids - 5%, ash - 5.3%. A sufficient amount of amino acids and reducing sugars provides an intensive reaction of melanoidinogenesis and the formation of aromatic substances in the baking process. As a result, the products acquire an intense color of the peel and a more pleasant aroma.

Chickpea protein consists of 75-90% globulins and 10-25% albumin. Chickpea proteins are rich in essential amino acids (tryptophan, leucine, isoleucine, lysine) and essential amino acids (histidine, arginine, tyrosine). Histidine is necessary for the synthesis of very many proteins, including hemoglobin, and is also a source of the formation of the biologically active substance histamine, which affects many biochemical processes in the body. Arginine is involved in the formation of the enzyme arginase. A lack of tyrosine leads to a deficiency of norepinephrine, which, in turn, leads to depression. Tyrosine reduces appetite, preventing the deposition of fats, promotes the production of melatonin, improving adrenal and pituitary function.

Chickpea serves as a source of isoleucine, leucine and other amino acids for the synthesis of a protein molecule in some diseases of the gastrointestinal tract (peptic ulcer, duodenal ulcer, gastritis).

The total proportion of essential amino acids (NAC) in the chickpea protein is 41.53% of their total amount, i.e. protein is balanced (NAC> 36%). The biological value of chickpea protein is 74%. Therefore, in products with the addition of chickpea, not only does the protein content increase, but also its quality.

In terms of the total mass of essential amino acids vital to humans, chickpeas are at the level of peas, slightly inferior to beans, and almost 4 times higher than this indicator in wheat. In terms of methionine content, chickpeas have no equal among other leguminous crops.

Chickpea seeds are a valuable and fairly affordable source of proteins, vitamins, macro- and microelements. Their chemical composition is shown in table 1. The amino acid composition of chickpea seeds is shown in table 2.

Chickpea grain is rich in minerals. The ash content in the seeds ranges from 2.3 to 4.9%. Chickpea ash contains many elements, among which (average, mg%): potassium - 1121, calcium - 196, magnesium - 124, phosphorus - 310, iron - 16, selenium - 0.03, etc. According to the content of selenium, chickpea is the first place among all legumes. Selenium not only improves the process of hematopoiesis in the body, but takes first place in the prevention of unnecessary forms of neoplasm (oncology). Chickpea seeds are rich in potassium, phosphorus, calcium, magnesium. This is one of the few legumes that have a favorable ratio of calcium and phosphorus (1: 1.5). Excess phosphorus in food compared with calcium causes the formation of tribasic calcium phosphate, which is poorly absorbed by the body. The optimal ratio of calcium and magnesium is 1: 0.5. In chickpeas, as well as in soy, this ratio is 1: 0.65.

The chickpea shell is rich in pectin (27-31%) and cellulose (22-23%), helping intestinal motility, improving its secretory activity, and helping to eliminate cholesterol and prevent cardiovascular diseases.

The listed protein and mineral substances stimulate the vital activity of fermentative microflora.

Chickpea is a good source of lecithin, thiamine (vitamin B ₁ ), riboflavin (vitamin B ₂ ), niacin (vitamin PP). An analysis of the vitamin composition of chickpea seeds showed that they have 1.3–2.5 times higher vitamin B ₁ than in beans, soy, peas and lentils. Vitamins B ₂ , PP and B _{6 are} found in chickpea seeds at the same level as in soy, lentils, beans and peas.

To assess the prospects for the use of chickpeas, harmlessness is of great importance. With respect to legumes, the presence and activity of anti-nutritional factors is of interest. Anti-nutritional substances in chickpea seeds are represented by inhibitors of proteases and amylases, phytolectins, polyphenols and oligosaccharides. The content of most of these substances is insignificant, much lower than that of other leguminous crops. The average content of trypsin inhibitors is 3 units of trypsin inhibitors (BIT), while in beans 17 EIT, soy 26 EIT. In general, chickpeas are characterized by low transhibitory ability. It is a good and easily digestible product.

A method of preparing a bakery product is as follows.

The dough is made from wheat flour of the first grade, chickpea hydrolyzate, suspension from pressed baker's yeast, solutions of table salt and granulated sugar, water, crushed oilseeds, for example sesame, rape, flax, etc., dry wheat gluten. Chickpea hydrolyzate with a moisture content of 70% is added in an amount of 47% by weight of flour in the dough. Dry wheat gluten is added in an amount of 8% by weight of flour in the dough in order to make up for gluten proteins, the proportion of which is reduced by adding chickpea hydrolyzate. Shredded oilseeds, for example sesame, flax, rapeseed, are introduced as a substitute for the fat component, taking into account the fat content in them.

Chickpea hydrolyzate is prepared from chickpea seeds, which are crushed and sieved on a silk cloth sieve No. 35, the passage from the sieve in the form of whole-ground chickpea flour is brewed for 10 min with water at a temperature of 85 ° C in a ratio of 1: 2, cooled to a temperature of 60 ° C and add rye unfermented malt in an amount of 2% by weight of chickpea flour, saccharification is carried out for 1 h, then saccharified tea leaves are cooled to a temperature of 50 ° C, an enzyme preparation of the proteolytic action “Neutrase 1.5 MG” is added, in an amount of 4 units. PS / g protein and hydrolysis is carried out for 1 h.

The kneaded dough is sent to fermentation at 32 ° C until acidity of 3.5 degrees is accumulated. After 60 minutes, the dough is subjected to warming. The fermented dough is divided into dough pieces, rounded, sent for preliminary proofing, and then subjected to a second rounding, laid in molds and sent to the final proofing, and then for baking. Baked bread is cooled and packaged.

The method is illustrated by the following examples (calculation per 100 g of wheat flour of the first grade).

Example 1 (prototype). Before kneading the dough, a yeast suspension is prepared from 2 g of pressed yeast and 6 cm ^{3 of} water, 1.5 g of table salt and 4 g of sugar sugar are dissolved in 8.3 cm ^{3 of} water, 3.5 g of margarine with 82% fat are melted.

The dough is kneaded from 100 g of wheat flour of the first grade, yeast suspension, saline and sugar solution, molten margarine and 56 cm ^{3 of} water (based on obtaining dough with a moisture content of 44.5%). Kneading lasts until smooth. The kneaded dough is sent to fermentation at 32 ° C until an acidity of 3.5 degrees is achieved. Then it is cut and proofed for 45 min at a temperature of 38 ° C and a relative humidity of 80 ± 2%. A baked product is baked at a temperature of 220 ° C for 20 minutes. Baked bread is cooled and packaged. Organoleptic and physico-chemical indicators of the quality of finished products are shown in table 3, the amino acid composition of the finished products is shown in table 4, the nutritional and energy value of the products is shown in table 5.

Example 2. As an example of oilseeds during kneading, sesame is used. Before kneading the dough, a yeast suspension is prepared from 2 g of pressed yeast and 6 cm ^{3 of} water, dissolved in 8.3 cm ^{3 of} water, 1.5 g of table salt and 4 g of granulated sugar, 6 g of sesame seeds are ground.

Pre-cooked chickpea hydrolyzate with a moisture content of 70%. Chickpea seeds are crushed and sieved on a silk cloth sieve No. 35. 15 g obtained whole-ground chickpea flour (passage from a sieve) brew 30 g of water with a temperature of 85 ° C. Brewing is carried out for 10 minutes, then cooled to a temperature of 60 ° C and 0.3 g of rye unfermented malt dissolved in 1 cm ^{3 of} water is added. Saccharification is carried out for 1 h at a temperature of 60 ° C. Then make the proteolytic enzyme preparation "Neutrase 1.5 MG" in an amount of 4 units. PS / g protein dissolved in 1 cm ³ water. Hydrolysis is carried out at a temperature of 50 ° C with constant stirring for 1 hour

The dough is kneaded from 100 g of wheat flour of the first grade, chickpea hydrolyzate with a moisture content of 70% in an amount of 47% by weight of flour in the dough, yeast suspension, salt and sugar solutions, crushed sesame seeds, 8 g of dry wheat gluten and 31 cm ^{3 of} water (from calculation of obtaining a test with a moisture content of 44.5%). Knead the dough to a uniform consistency. The kneaded dough is sent to fermentation at 32 ° C until an acidity of 3.5 degrees is achieved. Then it is cut and proofed for 45 min at a temperature of 38 ° C and a relative humidity of 80 ± 2%. A baked product is baked at a temperature of 220 ° C for 20 minutes. Organoleptic and physico-chemical indicators of the quality of finished products are shown in table 3, the amino acid composition of finished products is shown in table 4, the nutritional and energy value of products is shown in table 5.

As can be seen from tables 3-5, finished products obtained by the proposed method have higher quality indicators (porosity, specific volume) than products prepared in a known manner, as well as increased biological and nutritional value. The use of chickpea hydrolyzate reduced the fermentation process of the dough by 60 minutes

The biological value of the bread protein according to the proposed method is 76% (55% of the first-grade wheat flour diced bread stick). The energy value was 238 kcal (997 kJ) versus 261 kcal (1098 kJ) in the prototype. The optimum ratio of proteins and carbohydrates is achieved - 1: 4 (10.6: 42.6). The rate for lysine increases from 65.6% to 95.6%, for threonine from 76.7% to 134.3%. The Ca: P: Mg ratio is shifting to the recommended. If the amount of chickpea hydrolyzate added is less than 47%, then in the finished products there is a mismatch between the optimal ratio of carbohydrates and proteins, as well as lower nutritional and biological values. If the amount of chickpea hydrolyzate added is more than 47%, then the finished organoleptic and physico-chemical quality indicators are observed in finished products, in addition, it is not economically feasible.

The proposed method of making bread allows us to improve the physicochemical and organoleptic indicators of product quality, increase its biological and nutritional value, intensify the process of maturation of the dough, expand the range of functional bakery products.

Table 1 The chemical composition of chickpea seeds Component Name Content one 2 Water, g / 100 g of product 9.85 Proteins, g / 100 g of product 22.5 Lipids, g / 100 g of product 4,53 Carbohydrates, g / 100 g of product: - mono and disahara 3.04 - starch 46.35 - cellulose 6.48 Ash, g / 100 g of product 5.35 Mineral elements, mg / 100 g of product Sodium (Na) 62 Potassium (C) 1121 Calcium (Ca) 196 Phosphorus (P) 310 Magnesium (Mg) 124 Iron (Fe) 16 Selenium (Se) 0,03 Vitamins, mg / 100 g of product β-carotene (provitamin A) 0.06 Thiamine (B ₁ ) 0,07 Riboflavin (B ₂ ) 0.23 Niacin (PP) 1.8 Energy value, kcal / kJ 305/1228

table 2 Amino acid composition of chickpea seeds Amino acids Amino acid content Speed% mg / 100 g flour mg / 1 g protein Valine 983 43.7 87.4 Isoleucine 849 37.7 94.3 Leucine 1891 84.1 120.1 one 2 3 four Lysine 1424 63.3 115.1 Methionine + cystine 602 26.8 76.7 Threonine 921 40.9 102.3 Tryptophan 283 12.6 126.0 Phenylalanine + tyrosine 1333 59.2 98.6 KRAS 26 Bts 74

Table 3 Quality indicators of finished products Quality indicators Sliced long loaf 27844-88 (Prototype) The proposed method (Example 2) Organoleptic Appearance - the form Right - surface Smooth, without large cracks and blasts - color Light yellow Golden ruddy Crumb condition - baking Baked Baked, dry to the touch - elasticity Elastic More elastic - porosity Uniform Uniform, thin-walled, fine-mesh Taste Normal More pronounced Fragrance (by area of sensorometric prints) Normal (S = 98.5 units) More fragrant
(S = 121.2 units) Physicochemical Humidity% 43 43 Porosity,% 73 78 Acidity, degrees 3.0 3.0 Specific volume cm ^3/100 g 280 320

Table 4 Amino acid composition of finished products Amino acids Control sample Experimental test Amino acid content SPEED,% Amino acid content SPEED,% mg / 100 g products mg / 1 g protein mg / 100 g products mg / 1 g protein Valine 372 48.3 96.6 593 56.0 112.2 Isoleucine 386 50.1 125.3 503 47.5 119.0 Leucine 591 76.7 109.6 909 85.8 122.5 Lysine 199 25.8 65.6 557 52.6 95.6 Methionine + cystine 277 36.0 102.8 516 48.7 137.2 Threonine 234 30.7 76.7 569 53.7 134.3 Tryptophan 88 11,4 114.0 120 11,4 114.0 Phenylalanine + tyrosine 900 116.8 194.6 779 73.5 122.5 KRAS 45 24 Bts 55 76

Table 5 Nutritional and energy value of products Indicator Prototype Proposed method chemical composition the nutritional value, % chemical composition the nutritional value, % Proteins, g 7.4 9.1 10.6 12,4 Carbohydrates, g 46.0 9.2 42.6 8.5 Fats, g 2.9 3.2 2.7 2.85 Vitamins, mg% Thiamine (B ₁ ) 0.15 9.7 0.26 16.8 Riboflavin (B ₂ ) 0.08 4.3 0.12 6.5 Niacin (PP) 1.51 8.6 1.91 10.9 Minerals, mg% Calcium (Ca) 25 2,8 35 3.9 Magnesium (Mg) 32 7.5 thirty 7.0 Phosphorus (P) 82 6.5 89 6.8 Ca: Mg: P 1: 1.3: 3.3 1: 0.85: 2.5 Energy value, kcal / kJ 261/1098 238/997

Claims (1)

A method of making bread, including kneading dough from wheat flour of the first grade, pressed baker’s yeast, salt and granulated sugar, water, a fat product, fermentation, dipping, butchering, proofing and baking, characterized in that in the recipe mixture during kneading additionally add chickpea hydrolyzate with a moisture content of 70% in an amount of 47% by weight of flour in the dough, dry wheat gluten in an amount of 8% by weight of flour in the dough, and crushed oilseeds, for example kun, are added as a fat product chives, flax, rape, moreover, the chickpea hydrolyzate is prepared from chickpea seeds, which are crushed and sieved on a silk cloth sieve No. 35, the passage from the sieve in the form of whole-ground chickpea flour is brewed for 10 min with water at a temperature of 85 ° C in a ratio of 1: 2 , cooled to a temperature of 60 ° C and introduced rye unfermented malt in an amount of 2% by weight of chickpea flour, saccharification is carried out for 1 h, then saccharified tea leaves are cooled to a temperature of 50 ° C, the enzyme preparation of the proteolytic action “Neutrase 1.5 MG” is introduced into it in the amount of 4 units. PS / g protein and hydrolysis is carried out for 1 h.