RU2360420C2 - Diet-bread manufacturing method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to bakery industry and may be used in production of bakery products. Manufacturing method includes kneading of dough of 80 kg of baker's first grade wheat flour, 40 kg of rye flour; 4 kg of milled grape seeds flour, 1.6 kg of compressed baker's yeasts, 1.2 kg of table salt, 2 kg of sand sugar and 54.6 kg of water. After that fermentation, proving and baking are performed.

EFFECT: bread has increased food and biological value, its porosity, specific volume and stability of shape are increased.

1 ex, 2 tbl

Description

The invention relates to bakery production and can be used for the manufacture of bakery products.

Known methods of making bread, including kneading dough from premium wheat flour, fermenting, cutting, proofing dough pieces and baking them (see, for example, the Collection of technological instructions for bakery products for rural bakery. Ed. Centrosoyuz, M., 1963, p.27).

The main significant disadvantage of this method is the insufficient content in such bread of biologically active substances, mineral salts, vitamins, dietary fiber, trace elements that adversely affect consumers with diseases associated with metabolism.

There is also known a method for the production of bread, including the preparation of dough by mixing the entire amount of flour, water, saline and yeast, the introduction of an oxidizing improver into the dough, fermentation of the dough, its cutting, proofing and baking of dough pieces (see RF patent for invention RU 2259045 C1 March 15, 2004). The bread preparation method known from this patent contains only wheat flour, as an improver it contains powder from a mixture of lentil and grape seeds, and also additionally contains up to 7% sugar and 4% fat product (p. 5 of the invention RU 2259045 C1, 15.03 .2004).

The main significant disadvantages of the bread obtained by this method are its low organoleptic characteristics associated with point inclusions (flour from brown grape seeds) on the surface and crumb of the finished product, as well as sugar and fat components, the inability to use for diet food, since this bread cannot be offered for people suffering from diseases associated with excess weight and high sugar content.

This technical solution is the closest analogue of the proposed solution is a prototype.

The technical result to be solved by this technical solution is to create a method for the production of bread for dietetic nutrition enriched with vitamins, minerals and vegetable oils of natural raw materials with increased nutritional and biological value with improved organoleptic and physico-chemical properties.

The technical result achieved is achieved by the fact that the method for preparing dietary bread according to the invention involves kneading dough of 80 kg of first-grade wheat flour, 40 kg of rye flour, 4 kg of flour from ground grape seeds, 1.6 kg of pressed baked yeast, 1.2 kg common salt, 2 kg of granulated sugar and 54.6 kg of water, dough fermentation, proofing and baking.

In other words, to achieve the technical result, it is important to keep a small amount of sugar, lack of fat and add rye flour and flour from grape seeds in a certain ratio.

The proposed set of essential features associated with a causal relationship with the achievement of the technical result.

In this technical solution, each feature is necessary, and all together are sufficient for the implementation of the technical result.

In addition, the entire set of essential features is the cause, and the problem solved by the invention is the result. Thus, the claimed technical solution meets the criterion of "inventive step".

The technical solution proposed as an invention, with its new and well-known essential features, can be repeatedly and unambiguously solved the problem posed by the inventors.

Thus, it should be considered that the proposed technical solution meets the criterion of "industrial applicability".

The proposed solution has been tested in the conditions of OJSC Makhachkalakhleboproduct - 1 (Makhachkala, Republic of Dagestan).

Below are the results of testing.

Example 1. According to the proposed method, the following operations were carried out: raw materials were prepared, kneaded by dough into pieces, rounded, pre-proofed, formed dough pieces, final proofing, baking followed by cooling of the bread.

The dough was kneaded in a bowl based on 80 kg of flour. The dough was kneaded on dough mixing machines. 54.6 kg of water at a temperature of 35 ° C, 1.6 kg of yeast in the form of a suspension, 80 kg of flour of the first grade, 40 kg of flour of rye flour, 4 kg of flour from ground grape seeds, 2 kg of sugar were dispensed through the dispensers. the recipe. Dough fermentation lasted 4 hours. The dough was divided into pieces on a cutting dough divider. Then the dough was sent for proofing in a proofer at a temperature of 30 ° C and a relative humidity of 80%, lasting 40 minutes.

The pasted dough came for baking, which was carried out in forms on trolleys, rolled them into ovens. The duration of baking bread "Dietary" was 40 minutes at a temperature of 230 ° C.

Hot bread from the oven entered the expedition of the bakery, where it cooled to the temperature of its crust on the surface of 150 ° C and the crumb - 100 ° C. After being removed from the ovens, the bread was placed for cooling in trays, laying on the lower crust.

The resulting bread is functional, it has a preventive effect on the body.

The table below shows the recipe for diet bread (for 80 kg of wheat flour).

Dietetic bread recipe

Table 1 name of raw materials Raw material consumption, kg 1. Wheat flour of the first grade 80 2. Rye flour 40 3. Flour from ground grape seeds four 4. Pressed baker's yeast 1,6 5. Food table salt 1,2 6. Sugar 2 7. Water 54.6

Objective data confirming the improvement of physicochemical and organoleptic properties of the product.

table 2 No. Name of indicator Known method The claimed method one Appearance The form round regular, convex upper crust surface smooth smooth, without any cracks, glossy Color Dun without burnt From dark golden to light brown without burnt 2 Crumb condition: baked, porous porosity Baked, without traces of impurity with inclusions of flour from seeds of lentils and grapes The crumb is light with a creamy tint, very tender, elastic, baked, without traces of impermeability, the pores are uniform small, thin-walled, without voids and seals 3 Taste and smell Peculiar to this type of product, without odor and taste Peculiar to this species, without extraneous taste and odor, with a pleasant aftertaste and the aroma of rye flour and ground grape seeds four Porosity,% 84 86 5 Humidity of the crumb,% 48 40 6 Acidity, g / dm ³ eleven 9.0 7 Specific volume cm ^3/100 g 0.62 0.68 8 Form stability, N / A 0.62 0.68 9 Terms of preservation of freshness, h 72 72 10 Sugar content,% 7 2.5 eleven Fat content,% four - 12 The total amount of phenolic substances, mg / DM ³ - 120 13 Content Vit. C, mg% - 6.5 fourteen Content Vit. B1, mg% 0.44-1.08 0.51 fifteen The content of vit. B2, mg% 0.50-0.78 1.01 16 Content Vit. PP, mg% 1.67-2.23 2,8 17 The content of mineral elements mg / 100 g eighteen Iron 1.4-4.5 13.94 19 Potassium 151 304.0 twenty Calcium 78 83.0 21 Magnesium 59 5.33 22 Zinc - 1,04 23 Manganese - 0.64 24 Copper - 0.22 25 Iodine - 0.44

As can be seen from the data given in the table, due to the proposed claims, a non-obvious technical result is solved, which consists in the following:

- improving physico-chemical and structural-rheological parameters, namely: increasing porosity, specific volume, form stability, elasticity, reducing moisture and acidity of the product;

- increasing nutritional and biological value: enrichment with vitamins (C, B1, B2, PP), mineral elements (iron, potassium, calcium, magnesium, manganese, zinc, iodine, copper) and phenolic substances (antioxidants);

- improving organoleptic quality indicators: the color is more saturated - from dark golden to light brown, the color of the crumb is uniform - light with a cream tint (the colors of the flour of seeds from grapes and rye flour are harmoniously combined), soft, delicate, elastic, the porosity is uniform, pores are small, thin-walled, giving the product the taste and smell of rye flour and ground grape seeds.

Claims (1)

A method of preparing dietary bread, characterized in that it involves kneading dough of 80 kg of wheat flour of the first grade, 40 kg of rye flour, 4 kg of flour from ground grape seeds, 1.6 kg of pressed baker’s yeast, 1.2 kg of edible salt , 2 kg of granulated sugar and 54.6 kg of water, dough fermentation, proofing and baking.