RU2358430C1 - Method of bread baking - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to bakery industry. Method of bread baking includes raw materials preparation and dough production from baker's wheat flour of 1 class, culinary salt, drinking water, compressed yeast, chopped corn malt and chopped dry thyme. After that dough is separated into pieces and baked at 240-280°C and cooled down. Chopped corn malt preparation consists in soaking corn seeds at 20-22°C during 72 hours, washing, sprouting during 5-7 days and milling with the grain size degree of 150-400 mcm.

EFFECT: obtained bread has high biologic value characterised by large amount of linolic and linolenic acids, lecithine, vitamins of B and C group.

5 tbl

Description

The invention relates to the food industry, and in particular to methods for the production of bread.

A known method of production of wheat bread GOST 26987, providing for the preparation of raw materials, kneading dough, cooking, fermentation, cutting dough, baking bread, cooling bread.

In the recipe for wheat bread of the 1st grade, wheat flour, table salt, drinking water, and pressed yeast are used.

For the production of wheat bread, baking flour is used that meets the established standards for quality requirements.

Water must meet the requirements for drinking water, be fairly hard, because salts of calcium, magnesium strengthen gluten. Kneading should provide a dough with high functional and technological properties, bake bread at a temperature of 240-280 ° C, cool to 25 ° C.

The disadvantages of wheat bread of the 1st grade include a low degree of hydration, low economic indicators, low content of biologically active substances.

The essence of this invention is the rational use of regional raw materials:

1) thyme containing flavonoids and alkaloids, growing in the foothill zone of North Ossetia-Alania,

2) crushed corn malt, which contains lecithin, linoleic, linolenic acid (essential fatty acids), which provides an increase in biological value.

The technical result is achieved by the fact that the bread production method involves the preparation of raw materials, the preparation of dough from wheat flour of the 1st grade, table salt, drinking water, pressed yeast, crushed corn malt, crushed dry thyme, then they are divided into pieces, baked at 240- 280 ° C and cool, and the preparation of crushed corn malt consists in soaking corn grain at 20-22 ° C for a duration of 72 hours, washing, germinating for 5-7 days and grinding with enyu grind size of 150-400 microns.

A new method for the production of bread is the use of crushed corn malt with a grinding degree of 150-400 microns in the formulation, as a result of which the fatty acid composition of bread is adjusted due to the higher content of linoleic acid (more than 2 times), linolenic acid (more than 3 times), compared to wheat flour. The mineral composition is characterized by a good source of macro- and microelements. The above properties cause high biological value.

The selection of raw materials is based on a balanced ratio of basic food components.

When kneading the dough, take a mixture of wheat flour of the 1st grade with crushed corn malt 150-400 microns in the following quantities, kg:

1 grade wheat flour 90 chopped corn malt 10 table salt 2 pressed yeast one chopped dry thyme 0.5

In the conditions of a private baking enterprise LLC Hamitsaev, laboratories of the Gorsky State Agrarian University, the expediency and possibility of producing bread with the addition of crushed corn malt 150-400 microns and thyme have been determined.

To assess the quality of the new product, its organoleptic and physicochemical parameters were studied.

The results of the quality determination indicate the reliability of high organoleptic and physico-chemical indicators (table 1-5).

Thus, the proposed method for the production of bread shows that the selected mixture of wheat flour 1 grade and corn malt reflects:

- improvement of physical and chemical parameters of bread;

- improvement of organoleptic indicators of bread.

Preparation of raw materials: the flour mixture is sieved and passed through magnets. In this case, the flour loosens and is saturated with oxygen, which positively affects the fermentation process.

Water should be hard enough, as calcium and magnesium salts strengthen gluten. Water is preheated and used to dissolve sugar, salt, and prepare yeast suspensions. Cooking salt is consumed in the form of solutions of a certain concentration, it affects the processes that occur in the dough during fermentation, therefore it is introduced into the dough in small quantities (0.3-0.4% by weight of flour), the rest - in the house.

Yeast use pressed. Thyme is used in dry ground form.

To improve the quality of flour with reduced sugar-forming ability, crushed corn malt of 150-400 microns is used.

Preparation of corn malt consists in soaking corn grain at t = 20-22 ° C, humidity φ = 50%, duration t = 72 hours, washing, then germinating corn grain for 5-7 days and grinding corn malt with a fineness of 150 -400 microns.

The method is as follows.

The dosage of the ingredients is determined by the bread recipe. Wheat flour of 1 grade in the amount of 90 kg is mixed with crushed corn malt in the amount of 10 kg, the dough is kneaded in a dough-mixing machine with the addition of pressed yeast 1 kg, thyme 0.5 kg and salt 2 kg. The moisture content of the dough obtained should correspond to 65%, which ensures the production of dough with properties optimal for baking high quality bread. Next, the fermented dough is divided into pieces of the exact mass that the finished bread should have, then the spaced pieces of dough are fed into baked goods, which are produced in molds. Bake bread at a temperature of 240-280 ° C.

The shelf life from the moment it leaves the oven is 30 hours. The air temperature should be 20-25 ° C, relative humidity - not more than 75%.

The bread production method shows that the selected formulation has special qualitative characteristics - the content of a large number of biologically active substances: lecithin, linoleic and linolenic acids, vitamins of groups B and C.

Table 1. Information about the nutritional value of bread Name of indicator Content Mass fraction of protein,% 9.3 Mass fraction of fat,% 1,2 Mass fraction of carbohydrates,% 39.0 The content of vitamin C, mg / 100 g of product 120.0 Lecithin content, mg / 100 g of product 10.0 Energy value, kcal / 100 g of product 214.0

Table 2. The recipe of bread name of raw materials Norm, kg / 100 flour Wheat flour 1 grade 90.0 Ground corn malt 10.0 Salt 2.0 Pressed yeast 1,0 Dry thyme, chopped 0.5 Drinking water fifty

Table 3. Organoleptic indicators of bread Name of indicator Characteristic Appearance Appropriate bakery form in which baking was made, without lateral outflows The form Surface Rough, without large cracks and blasts. Puncture is allowed, the presence of a seam from the divider-stacker in the molded bread Color Light brown to dark brown Crumb Condition: Baked, not sticky, not wet. After light pressure with your fingers, the crumb should take its original shape. Bakedness PROMES Without lumps and traces of unclean Porosity Development without voids and seals. Peeling of crust from crumb is not allowed Taste Peculiar to this type of product, without extraneous taste Smell Peculiar to this type of product, without odor.

Table 4. Physico-chemical indicators Name of indicator Rate of bread Humidity of crumb,% no more 48.0 Crumb acidity, degrees no more 3,5 The crumb porosity,%, not less 66

Table 5 The results of organoleptic and microbiological evaluation of bread Indicators Grade 1 Wheat Bread Fine Malt Wheat Bread Point grade 4.2 4.7 The number of MA and FAM in 1 g of product Complies with GOST Complies with GOST

Claims (1)

Method for the production of bread, characterized in that it involves the preparation of raw materials, the preparation of dough from wheat flour of the 1st grade, table salt, drinking water, pressed yeast, chopped corn malt, chopped dry thyme, after which the dough is divided into pieces, baked at 240 -280 ° C and cool, and the preparation of crushed corn malt consists in soaking the corn grain at 20-22 ° C for a duration of 72 hours, washing, germinating for 5-7 days and grinding with a coarse degree ti grinding 150-400 microns.