RU2351135C1 - Method of manufacturing bakery products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, mainly bakery products production. Method provides for preparing of sponge by mixing of wheat flour, yeasts and water. Dough is prepared by adding table salt solution, water, wheat flour and granular extract of grapes refuse in quantity of 0.5-0.8% of flour weight to sponge and kneading. After that dough fermentation, handling, proving is conducted and dough pieces are baked. Grapes refuses with humidity 52-56% are minced, extracted by 10-40% solution of ethyl alcohol using ultrasound, filtered, concentrated at 45-55°C during 3-3.5 hours and frozen to obtain granular extract of grapes refuses Freeze drying of frozen extract is performed to moisture content of 7-9%. After that frozen extract is granulated with cornstarch.

EFFECT: properties of quality of ready-made products increase, as well as dates of freshness retention.

2 cl, 3 tbl, 2 ex

Description

The invention relates to the food industry, namely to the production of bakery products using food additives obtained from plant material-extract from squeezed grapes.

A known method for the production of bread and bakery products from wheat, rye flour and mixtures thereof with the addition of grape vacuum wort and whey. The introduction of grape vacuum wort as a sugar-containing additive together with milk whey increases the shelf life of the finished products and improves the quality of bread. This method can be used in the production of products from various varieties of wheat and rye flour with reduced baking properties (patent SU 1463205 A1, 03/03/1989, class A21D 8/02).

Grape concentrates are usually prepared from sulfated wort, which must be considered when making them in the recipe of bakery products. The vacuum must in this technology is used as a sugar-containing additive, and therefore the preventive properties of bread obtained in this way have not been studied.

A known method of preparing a bakery product with the addition of powder obtained by grinding grape seeds. The powder obtained by grinding grape seeds was introduced into the dough in the form of a suspension in water, with a ratio of grape powder to water (1: 2) - (1: 4). When powdered grape seeds are added, the quality of the bakery product improves, its biological and nutritional value increases, the shelf life increases, and the cost of production decreases (patent RU 2173521 C1, September 20, 2001, class A21D 8/02).

The disadvantage of this method is the decrease in the organoleptic characteristics of bread with an increase in the dosage of grape powder in the recipe.

The closest in technical essence and the achieved effect is a method of preparing dietary wheat bread with the addition of dietary fiber and protein concentrate obtained from grape marc. Replacing part of the flour in the wheat bread recipe with dietary fiber obtained from squeezed grapes gives dietary properties to such bread (patent SU 1496743 A1, 07/30/1989, class A21D 8/02).

The authors focused on dietary fiber obtained from squeezed grapes to create special dietary varieties of bread. The chemical composition of grape marc extracts in addition to dietary fiber is represented by a number of valuable biologically active substances that were not taken into account in this method.

The technical result of our proposed method is to obtain products with prophylactic properties. Using the proposed method for the production of bakery products can improve the quality indicators of finished products, give the product directional preventive properties to stabilize blood pressure, and also extend the freshness of the finished products. When a granular extract from grape squeezes is introduced into the dough, the porosity increases by 7–9% compared to a bread sample with the addition of dietary fiber from grape squeezes. Grapes are used as raw materials for the production of additives. Studies have found that grape marc contains the widest range of biologically active substances (BAS) compared with other secondary winemaking products (yeast, glue precipitation). This method of production and introduction of additives allows you to give bakery products prophylactic properties, without compromising organoleptic characteristics, in particular without changing the color and elasticity of the crumb.

The technical result achieved is achieved by the fact that the method for the production of bakery products according to the invention involves preparing a dough by mixing wheat flour, yeast and water, preparing a dough by adding a solution of table salt, water, wheat flour and a granular extract from grape marc in an amount of 0.5-0 , 8% by weight of flour, kneading dough, its fermentation, cutting, proofing and baking dough pieces, while the granular extract from the grape marc is obtained as follows: wine marc pleased with a moisture content of 52-56%, crushed, extracted with a 10-40% solution of ethyl alcohol using ultrasound, filtered, the extract was concentrated at a temperature of 45-55 ° C for 3-3.5 hours and the extract was frozen, the frozen extract was freeze-dried to moisture 7-9% and granulate it with corn starch.

As an extractant for the extraction of biologically active substances from grape marc, we used a solution of ethyl alcohol with a concentration of 10-40%. The advantages of ethyl alcohol as an extractant for our technology are that alcohol has a bacteriostatic effect, inactivates enzymes that hydrolyze useful biologically active substances, alcohol solutions easily condense to a state of thick and powdery substances, have lower values of heat of vaporization and boiling point than that of water, miscible with water in any ratio. Since the main emphasis in the extraction of biologically active substances from grape marc was made on polyphenolic compounds, in particular flavonoids, therefore, the optimal extraction parameters were selected primarily for these substances. Water-alcohol solutions of various concentrations are used to extract flavonoids. Flavonoids in plant materials are presented as glycosides and aglycones. For the extraction of glycosides, lower alcohol concentrations are used than for the extraction of aglycones. According to our studies, the most optimal alcohol concentrations for the extraction of flavonoid glycosides from grape marc are 40%. To intensify the extraction process, we conducted additional studies on the effect of ultrasonic treatment on the output of flavonoids. Under the influence of ultrasound, the boundaries of the surface of the phases expand, partial destruction of the cells of the plant material, convective diffusion (due to intensive mixing), the temperature of the medium also increases. These factors increase the coefficients of external and internal diffusion, reduce the viscosity of the extractant, and increase the parameters of solvent penetration through cell membrane membranes. The use of ultrasonic treatment allows to reduce the concentration of alcohol without reducing the yield of biologically active substances. The degree of extraction of biologically active substances from grape marc extracts under the action of ultrasonic emitters is directly affected by the oscillation frequency. The ultrasonic emitters used in our studies were of two types: magnetostrictive (frequency 20 kHz) and piezoelectric (frequency 120 kHz). Increasing the frequency of ultrasonic exposure through the use of a more powerful emitter allows you to reduce the concentration of alcohol, this determines the limit of the values of ethyl alcohol concentration indicated by us of 10-40%. The use of such extraction parameters allows to reduce the concentration of ethyl alcohol and the content of resinous substances that impede processing.

The use of this method of extracting biologically active substances from the squeezed grapes is determined from an economic and technological point of view. The grape squeeze extract production lines are planned to be introduced at the enterprises of primary winemaking, and therefore the technology was developed on equipment used for processing grape squeezes (continuous diffusion extractor RZ-VEZ-B2). Extraction of biologically active substances from squeezed grapes can also be carried out by countercurrent extraction. But a prerequisite for achieving a technical result is the use of ultrasound, since not only the extraction process is intensified, but also the consumption of alcohol needed for extraction is reduced.

Drying grapes marquees with a moisture content of 52-56% before crushing them at an air temperature of 50-60 ° C to a moisture content of 10-12% is not a prerequisite for achieving a technical result. This stage can be carried out additionally, since it may be necessary to preserve the beneficial substances contained in the moist squeezed grapes, which represent a favorable environment for the development of microorganisms that contribute to mold. Since the entire volume of grape marc extracts obtained at the primary winemaking enterprise, where it is planned to create lines, it will not work immediately in diffusion extractors, therefore, part of the grape marc marquees will need to be dried. Squeezed grapes can also be stored as described below. In special barrels or pits, squeezed grapes are tightly packed. This is done in order to remove voids from the mass of squeezed grapes. Squeeze storage tank is tightly sealed so that there is no oxygen access. This method prevents the mold from squeezing grapes. (V.A. Zarubin. Technology and technochemical control of winemaking. Edition 2 add. - M.: Food industry, 1966, p. 262-263).

If grape marquees with a moisture content of 52-56% are not subjected to storage, but are immediately used, then they do not grow moldy; subsequently, the granulated extract obtained from them has the necessary properties, which makes it possible to obtain high-quality finished products.

The method is as follows. A method for the production of bakery products involves obtaining dough from a portion of wheat flour, water, yeast and its fermentation. Subsequent preparation of the dough is carried out by mixing the dough, the remaining amount of water with the granular extract extracted from the grapes squeezed in an amount of 0.5-0.8% by weight of flour, a solution of salt and wheat flour, fermenting the dough, cutting, proofing and baking the dough blanks. Bread can be produced from wheat flour of the highest, first and second grades. The finished dough is divided on dividing machines, placed in molds and sent for proofing. Baking products is carried out in a humidified baking chamber at a temperature of 215-250 ° C. The baking time is 40-50 minutes.

When choosing the optimal dosage of the extract in a bakery product, we proceeded from the fact that the content of flavonoids and other biologically active substances in the enriched product should be at the level of 50-70% of the average daily human need for such substances. The calculation of the dosage of the extract from the squeezed grapes was made taking into account the content of P-vitamin substances in the extract and the minimum recommended norm of consumption of these substances for the prevention of the cardiovascular system of 50 mg / day. And also taking into account the average daily consumption rate of bakery products with a population of 350 grams of bakery products per day (Plants - a healing source for the production of domestic functional food products of the XXI century: Textbook / Kazakov A.L., Hatsukov B.Kh., Lukyanchikov M.S., Yakovenko L.S .; under the general editorship of Doctor of Pharmaceutical Sciences, Professor A.L. Kazakova. - M.: Demiurge-Art, 2005. From 53-54).

The extract is obtained as follows: squeeze grapes with a moisture content of 52-56% are crushed, extracted with a 10-40% solution of ethyl alcohol using ultrasound, filtered, the extract is concentrated at a temperature of 45-55 ° C for 3-3.5 hours min to humidity 25-40% and freeze the extract, carry out freeze-drying of the frozen extract to a moisture content of 7-9% and granulate it with corn starch.

At the stage of concentrating the extract at a temperature of 45-55 ° C for 3-3.5 hours min to a moisture content of 25-40%, temperature parameters are required to achieve a technical result. An increase in temperature parameters can lead to a change in the chemical composition of the extract due to the destruction of thermolabile substances. The stages of concentrating the extract to a moisture content of 25-40% and freezing are the stages of preparation of the product for subsequent freeze-drying. The purpose of preparing the extract for drying is to reduce production waste, reducing energy costs. The grape squeeze extract is obtained in the form of freeze-dried powder, which allows to reduce the loss of useful substances of grape squeezes. The production of the extract in the form of a powder is more economically feasible, since storage and transportation costs are reduced. An important condition for achieving a technical result is the moisture content of the dry extract, which is 7-9%. Changing the final moisture content of the finished extract will lead to a change in the content of P-active substances, and accordingly, the dosage of the extract in the bread will have to be adjusted.

This method of producing additives allows you to select the largest spectrum of biologically active substances contained in the squeezed grapes. These are substances with P-vitamin activity (rutin, luteolin, apigenin, hyperoside), water-soluble polysaccharides. The extract as one of the main elements of the directed preventive action contains vitamins of group B (thiamine, riboflavin), vitamins PP and C. A prerequisite for achieving a technical result is granulation of the extract from grapes squeezed with corn starch in order to exclude the possibility of oxidation of phenolic substances during storage of the additive. In the presence of atmospheric oxygen during the oxidation of anthocyanins, quinones are formed that can oxidize other phenolic compounds with a lower value of the OB potential, thereby reducing the biological value of the additive. In order to prevent the possibility of loss of biological value of the additive as a result of oxidation, it is recommended to use the pairwise method of production of bakery products, with the introduction of dough at the kneading stage.

The use of an ultrasonic emitter in obtaining the extract allows to reduce the consumption of alcohol in the extraction process. The chemical composition of the extract is given in table 1.

Table 1 The chemical composition of the extract Substances Content Tannins, % 9.32-9.41 Flavonoids,% 0.71-0.77 Hemicellulose B,% 4.51-4.57 Hemicellus A,% 0.49-0.54 Pectin substances 0.55-0.61 Water soluble polysaccharides,% 6.50-6.54 Nitrogen bases,% 0.26-0.32 Organic acids,% 1.57-2.31 Vitamins, mg%: In ₁ 0.035-0.037 In ₂ 0.018-0.021 PP 0.22-0.25

The substances that make up the extract have a certain biological activity. So, for example, the tannins prevailing in our supplement have anti-inflammatory and disinfecting effects, they are used in the treatment of diseases of the gastrointestinal tract. Pectin substances normalize the intestinal microflora, suppressing putrefactive processes, promote the binding and elimination of toxic substances from the body. Hemicellulose stimulates the motor function of the intestine, promotes the production of vitamins in the large intestine, and inhibits the absorption of cholesterol.

Examples of the method.

Example 1

A method for the production of bakery products includes the production of dough from a portion of premium wheat flour, water, yeast and its fermentation. Subsequent preparation of the dough by mixing the dough, the remaining amount of water with the granulated extract from the grapes squeezed in the amount of 0.8% by weight of flour, a solution of table salt and premium wheat flour, fermenting the dough, cutting, proofing and baking dough pieces. To prepare the dough according to the recipe, 55 kg of flour, 1 kg of pressed yeast and 30 l of water are consumed. The fermentation temperature is 26-30 ° С, the duration of fermentation of the dough is 210 minutes. To knead the dough, 45 kg of flour, 1.3 kg of salt dissolved in water, an extract from the squeezed grapes and the remaining amount of water are added to the dough. Before mixing, 0.8 kg of the extract from the squeezed grapes is dissolved in 3 l of water heated to 60 ° C. The finished dough is divided on dividing machines, placed in molds and sent for proofing. Baking products is carried out in a humidified baking chamber at a temperature of 215-250 ° C. The baking time is 40-50 minutes. The calculation of the dosage of the extract from the squeezed grapes was made taking into account the content of P-vitamin substances in the extract, and the recommended consumption rate of these substances for the prevention of the cardiovascular system (50 mg / day). The extract is obtained: squeezed grapes with a moisture content of 52% are crushed, extracted with a 10% solution of ethyl alcohol using ultrasound, filtered, the extract is concentrated at 45 ° C for 3 hours and the extract is frozen, the frozen extract is freeze-dried to a moisture content of 9% and granulated its corn starch.

The recipe for making bread with the addition of grapes squeezed is shown in table 2.

The studies of the effect of the extract from the squeezed grapes on the quality indicators of bread are presented in table 3.

Example 2

A method for the production of bakery products involves obtaining dough from a portion of second-grade wheat flour, water, yeast and its fermentation. Subsequent preparation of the dough by mixing the dough, the remaining amount of water with the granular extract extracted from the grapes squeezed in an amount of 0.5% by weight of flour, a solution of sodium chloride and second-grade wheat flour, fermenting the dough, cutting, proofing and baking dough pieces. To prepare the dough according to the recipe, 55 kg of flour, 1 kg of pressed yeast and 30 l of water are consumed. The fermentation temperature is 26-30 ° С, the duration of fermentation of the dough is 210 minutes. To knead the dough, 45 kg of flour, 1.3 kg of salt dissolved in water, an extract from the squeezed grapes and the remaining amount of water are added to the dough. Before kneading, 0.5 kg of the extract from the squeezed grapes is dissolved in 3 l of water heated to 60 ° C. The finished dough is divided on dividing machines, placed in molds and sent for proofing. Baking products is carried out in a humidified baking chamber at a temperature of 215-250 ° C. The baking time is 40-50 minutes. The calculation of the dosage of the extract from the squeezed grapes was made taking into account the content of P-vitamin substances in the extract and the recommended consumption rate of these substances for the prevention of the cardiovascular system (50 mg / day). The extract is obtained: grape marquees with a humidity of 56% are dried at an air temperature of 60 ° C to a moisture content of 12%, crushed, extracted with a 40% solution of ethyl alcohol using ultrasound, filtered, the extract is concentrated at 55 ° C for 3.5 hours and the extract is frozen, freeze-drying of the frozen extract is carried out to a moisture content of 7% and granulated with corn starch.

The recipe for making bread with the addition of grapes squeezed is shown in table 2.

The studies of the effect of the extract from the squeezed grapes on the quality indicators of bread are presented in table 3.

table 2 The recipe for making bread with the addition of grape marc extract name of raw materials The control With the addition of 0.5% by weight of flour With the addition of 0.8% by weight of flour Baking wheat flour, kg one hundred one hundred one hundred Pressed baking yeast, kg 1,0 1,0 1,0 Edible salt, kg 1.3 1.3 1.3 Granular extract from squeezed grapes, kg _ 0.5 0.8 Water, l 41 43 44

Studies of the preventive properties of the extract from the squeezed grapes were carried out on male rats weighing 200-300 g, receiving a standard diet. The extract was administered at a dose of 200 mg / kg for 10 days in the stomach of animals. The controls were intact animals. Cholesterol was determined in blood serum. The results showed that under the influence of the extract from the squeezed grapes, a decrease in cholesterol in the blood of animals was observed. Animals also noted a decrease in blood pressure within 1-3 minutes. All animals tolerated the administration of the extract well, no changes in behavior, appearance and weight were observed.

Claims (2)

1. A method for the production of bakery products, characterized in that it involves preparing a dough by mixing wheat flour, yeast and water, preparing a dough by adding a solution of table salt, water, wheat flour and a granulated extract from grape marc in an amount of 0.5-0, 8% by weight of flour, dough kneading, fermentation, cutting, proofing and baking dough pieces, while the granular extract from the grape marc is obtained as follows: grape marc with a moisture content of 52-56% is crushed, extracted 1 A 0-40% solution of ethyl alcohol using ultrasound, filter, concentrate the extract at a temperature of 45-55 ° C for 3-3.5 hours and freeze, freeze-dry the frozen extract to a moisture content of 7-9% and granulate it with corn starch. 2. The method according to claim 1, characterized in that the squeezed grapes are additionally dried before they are crushed at an air temperature of 50-60 ° C to a moisture content of 10-12%.