RU2362305C2 - Method of bread baking - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: method provides for dough preparation performed in two stages. The first stage implies mixing oat flour, texturised soy flour, ground sesame seeds, enzyme preparation "Neitraza", compressed baker's yeast in form of yeast suspension and water in the kneading machine. Mixture is soaked for 30 minutes at a temperature of 30-32°C for enzyme hydrolysis. At the second stage after hydrolysis is carried out, dry wheat gluten and salt in form of salt solution are added to the mixture. Dough is kneaded and fermented for 1.5-2.0 hours at a temperature of 30-32°C up to the acidity of 3.4-3.6 degrees, punched, moulded, proved at a temperature of 38-40°C during 40 minutes and baked at a temperature of 180-220°C during 35 minutes. Herewith all ingredients are taken with respect to its mass, in vol. %: oat flour - 30, texturised soy flour - 25, ground sesame seeds - 15, enzyme preparation "Neitraza" - 0.0002.

EFFECT: increasing nutritional and biological value, improving organoleptical and physicochemical parametres of finished products, extending storage life of finished products.

4 tbl, 2 ex

Description

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

The closest in technical essence and the achieved effect is the method for making bread “For Hunting” (RF patent No. 2259721), including kneading dough from oat flour, amaranth flour, dry wheat gluten, yeast suspension, a solution of edible salt, calcium gluconate obtained from shells of eggs, in an amount of 0.9% by weight of flour, its cutting, proofing and baking.

The main disadvantages of the prototype are not sufficiently high organoleptic indicators of the quality of finished products, relatively low biological value, in particular, the lack of lysine.

The technical task of the invention is to increase the organoleptic indicators of product quality, increase their biological value, expand the range of functional products.

The bread preparation method is characterized in that it involves preparing the dough in two stages, at the first stage, oat flour, soybean textured flour, ground sesame seeds, enzyme preparation of neutralization, pressed baking yeast in the form of a yeast suspension and water are mixed in a dough mixer, the mixture is kept in for 30 min at a temperature of 30-32 ° C for enzymatic hydrolysis, in the second stage, after the hydrolysis time has elapsed, dry wheat gluten and edible salt in the form of salt solution are added to the mixture thieves, knead the dough and ferment it for 1.5-2.0 hours at a temperature of 30-32 ° C until reaching an acidity of 3.4-3.6 degrees, dipping, cutting, proofing the dough pieces at a temperature of 38-40 ° C for 40 min and baking them at a temperature of 180-220 ° C for 35 min, while the components of the mixture are taken in relation to its mass, in%:

oat flour - 30,

soybean textured flour - 25,

ground sesame seeds - 15,

the enzyme preparation of neutralization is 0,0002.

The technical result consists in increasing the biological and nutritional value, improving the organoleptic and physico-chemical indicators of the quality of finished products, increasing the shelf life of finished products, expanding the range of functional products.

With oatmeal, thyrosterol, which affects the activity of the thyroid gland, enzymes that help the absorption of fat and carbohydrates in the intestines, as well as polyphenols, favorably affect the liver and pancreas, are introduced into the composite mixture. Soluble fiber, introduced with oatmeal, prevents fluctuations in blood sugar and has a tonic effect, prevents the development of diabetes, and insoluble - restores the intestinal microflora. In addition, oatmeal is a good source of antioxidants to prevent cancer. Oatmeal mucus has pronounced anti-inflammatory properties and does not irritate the gastric mucosa.

Soya textured flour is a balanced source of essential, easily digestible amino acids and protein. By its biological value, it surpasses the proteins of milk, fish, and beef. It has a balanced mineral composition, a necessary set of vitamins, does not contain cholesterol. Soy protein foods act as a prophylactic against cancer, tuberculosis, osteoporosis, diabetes mellitus, food allergies, prostatitis, cardiovascular and renal diseases, hypertension, diseases of the stomach, intestines. The introduction of soybean textured flour allows you to increase the biological value of the finished product.

Sesame seed is rich in calcium, group B vitamins and vitamin E, polyunsaturated fatty acids. Sesame seeds contain about 50-60% fatty oil, which contains glycerides of oleic, linoleic, palmitic, stearic, arachinic, lignoceric acids, phytosterol, sesamine, sesamoline, sesamol. Sesame seed oil, introduced into the composite grain mixture, restores the skin's natural protective functions, protecting it from the harmful effects of the environment, and prevents signs of premature aging. The addition of sesame seeds is used to prevent cancer with radiation and chemical effects on the body. The vitamins and antioxidants contained in sesame seeds, being functional ingredients, play an important role in a positive diet. They participate in metabolism, strengthen the immune system, preventing diseases such as scurvy and beriberi. Cellulose and hemicellulose of sesame seeds have an effect on peristalsis stimulants, and pectin is a sorbent and nutrient substrate for intestinal microflora.

The chemical composition of the composite grain mixture is shown in table 1.

Table 1 The chemical composition of the composite grain mixture Component Name The content in 100 g of the mixture,% one 2 Water 10.60 Squirrels 44.36 Carbohydrates 35,20 Lipids 15.90 Ash 5.05 Minerals, mg% Calcium 302.32 Iron 12.11 Magnesium 188.45 Phosphorus 274.83 Potassium 712.08 Sodium 22.77 Vitamins mg Thiamine 0.38 Riboflavin 0.13 Niacin 1.87 Pyridoxine 0.10 E 1,02 Pantothenic acid 0.27

The method is illustrated by the following examples (per 100 g of the mixture).

Example 1 (prototype). 35 g of dry wheat gluten, 50 g of oatmeal and 15 g of amaranth flour are mixed, 0.9 g of calcium gluconate are added, 2 g of pressed yeast in the form of a yeast suspension, 1.3 g of edible salt in the form of a saline solution and 68.5 cm ^{3 of} water (taking into account the water introduced with the yeast suspension and saline). Kneading dough lasts 8 minutes. The dough is sent for fermentation, curing, cutting, then the dough pieces are proofed and baked.

Example 2. Mix 30% oatmeal, 25% soybean textured flour, 15% ground sesame seeds, 0.0002% enzyme preparation of neutralization. These components are taken to the total weight of the mixture. Add 3 g of baked pressed yeast in the form of a yeast suspension and 61.4 cm ^{3 of} water (taking into account the water used to prepare the yeast suspension). The mixture is incubated for 30 minutes at a temperature of 30-32 ° C for enzymatic hydrolysis. Then add 30 g of dry wheat gluten, 1.3 g of edible salt in the form of a saline solution and knead the dough with a moisture content of 47.0%. The dough is sent for fermentation for 1.5-2.0 hours at a temperature of 30-32 ° C until an acidity of 3.4-3.6 degrees is reached, subjected to curing and cutting, proofing of dough pieces at a temperature of 38-40 ° C for 40 minutes and baking them at a temperature of 180-220 ° C for 35 minutes

Organoleptic and physico-chemical indicators of the quality of finished products were determined. The data are presented in table 2.

table 2 Quality indicators of finished products Name of indicator Characteristics of finished products Bread “For Hunting” (prototype) Svyatogor bread (example) Organoleptic Appearance the form Right surface No cracks and explosions, with sufficiently developed porosity, without traces of impurity Color Light brown Golden brown Taste Corresponds to this type of product Corresponds to this type of product Smell Corresponds to this type of product More pronounced Crumb condition Baking Baked, not sticky Elasticity Elastic PROMES No trace of impurity Porosity Small, uniform, developed Physicochemical Humidity% 46.0 46.0 Acidity, degrees 3.6 3,5 Porosity,% 62.0 66.0 Specific volume cm ^3/100 g 340 370 Wet% - after 16 hours 510 540 - after 24 hours 475 500 - after 48 hours 430 495 Tinyness,% - after 16 hours 1,5 0.2 - after 24 hours 2.1 0.5 - after 48 hours 2.9 0.6

Table 3 The biological value of the finished product Name of amino acid Ideal protein, mg / 1 g protein Bread “For Hunting” (prototype) Svyatogor bread (example) Content, mg / 1 g of protein Amino acid rate,% Content, mg / 1 g of protein Amino acid spore,% Valine fifty 47.1 94.0 50.9 101.8 Isoleucine 40 43.7 109.0 41,4 103.5 Leucine 70 71.6 102,4 66.7 95.3 Lysine 55 30.3 55.0 54.1 95.3 Methionine + cysteine 35 35,4 101.5 44.8 128.0 Phenylalanine + tyrosine 60 56.9 95.0 77.6 129.3 Threonine 40 29.8 76.0 52,4 121,2 Tryptophan 10 11.1 111.0 11,2 112 KRAS,% - - 46.94 - 17.3 Biological value / o one hundred 53.06 - 82,4 Table 4 The content of minerals and vitamins in finished products Name Bread “For Hunting” (prototype) Svyatogor bread (example) Minerals, mg / 100 g of product: - potassium 64.00 703.80 - calcium 174.00 296.57 - magnesium 2,50 176.29 - phosphorus 19.60 259.34 - iron 45.20 11.15 Vitamins, mg / 100 g of product: - thiamine 0.14 0.34 - riboflavin 0.09 0.11 - niacin 0.06 1.77 - pyridoxine 0,07 0.09 - E 0.64 0.98 pantothenic acid 0.13 0.24

As can be seen from tables 3-4, the nutritional and biological value of bread obtained from 30% oatmeal flour, 25% soybean textured flour, 15% ground sesame seeds, is higher compared to “For hunting” bread.

An increase in the content of components in the mixture is impractical from an economic point of view, and a decrease leads to a decrease in nutritional and biological value. Reducing the dosage of the enzyme preparation of neutralization will not provide the hydrolysis of the mixture to the necessary degree, the increase is economically disadvantageous.

The proposed method allows you to:

- increase the amino acid rate of the amino acid lysine;

- increase the biological value of products by 22.3%;

- increase the duration of storage of products;

- expand the range of functional products.

Claims (1)

The bread preparation method, characterized in that it involves preparing the dough in two stages, at the first stage, mix the oat flour, soybean textured flour, ground sesame seeds, the enzyme preparation of neutralize, pressed baking yeast in the form of a yeast suspension and water in the dough mixer. for 30 min at a temperature of 30-32 ° C for enzymatic hydrolysis, in the second stage, after the hydrolysis time has elapsed, dry wheat gluten and salt in the form of a salt solution are added to the mixture thieves, knead the dough and ferment it for 1.5-2.0 hours at a temperature of 30-32 ° C until reaching an acidity of 3.4-3.6 °, dipping, cutting, proofing the dough pieces at a temperature of 38-40 ° C for 40 minutes and baking them at a temperature of 180-220 ° C for 35 minutes, while the components are taken in relation to its mass, in%:
oat flour thirty soybean textured flour 25 ground sesame seeds fifteen Neutrase enzyme preparation 0,0002