RU2377775C2 - Production method of white bread - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method of production consists in kneading dough out of wheat flour of extra or the first grade, of preparing suspension out of pressed yeast, of dry wheat gluten and of salt solution; further method consists in dough fermentation; upon fermentation non-refined low-oxidised vegetable oil of cold extraction is introduced into dough; notably, this oil is produced out of whole kernel of oil-bearing seeds at temperature below or equal to 65°C; it is introduced at amount not more 3% to flour weight in dough; then dough is proofed and dough pieces are baked; also as oil there is used sunflower, soya bean, colza, olive, sesame, cotton, cedar or walnut oil.

EFFECT: disclosed method facilitates upgrading of fat-acid composition of item by contents of essentially non-saturated fat acids, decreasing adhesion properties of dough, increasing biologic value due to increased contents of PNSFA (poly-non-saturated fat acids), increasing shelf life of item, improving organoleptic indices of item, such as colour of crust, colour of crumb, as well as vitamin and mineral composition of bread, increasing biologic value of bread.

2 ex, 2 tbl

Description

The invention relates to the food industry, namely to baking production, in particular to a method for producing wheat bread.

A known method for the production of wheat or wheat-rye bread, involving the preparation of dough from flour, water, salt and baking powder, dividing the dough into pieces, rounding it with subsequent preliminary proofing, rolling the dough into a layer, rolling it, final proofing of the obtained dough piece and baking it , the proofing is carried out for 2-20 minutes at t 15-45 ° C, to obtain lead-rollers of the dough, the ratio of the layer whose average height to the area chosen in the range 10 ^{-3 to} 10 ^-5, and the final pa Rack obtained dough pieces and its baking is carried out in molds or on the hearth having a recess performing the role of forms. (Patent RU No. 2084155, Cl. A21D 8/04, 1997).

A positive factor in this method of bread production is to slow down the process of stale bread, improve its organoleptic characteristics - taste and aroma.

However, the method has several disadvantages, namely:

- high consumption of expensive raw materials, which leads to higher prices for the final product;

- loss of mass of the dough piece due to the large number of operations with the dough;

- the absence in the finished bread of low-oxidized triglycerides of vegetable oil, since the lipids of flour of this variety (up to 0.8%) contain many polyunsaturated fatty acids, which are oxidized primarily and chemically interact with the protein of flour. Thus, the resulting bread is not a source of essential polyunsaturated (PUFA) and monounsaturated (MUFA) fatty acids.

- there is a large consumption of antioxidants (tocopherols and carotenoids) to prevent oxidation.

The closest in technical essence and the achieved effect is the method of preparation of molded bread, which we have chosen as a prototype, including kneading dough from wheat flour of the highest quality or grade 1, a suspension of pressed yeast, dried wheat gluten, a fat product (sesame flour) in an amount of 16 , 6-17.0% by weight of flour in the dough, moreover, sesame flour is obtained by grinding sesame seeds to a size of 180-200 microns after hydrothermal treatment at 50 ° C for 2 minutes, saline fermentation, proofing and baking (patent RU 2258371 C1, 08/20/2005).

Example 1 (prototype). Sesame flour is obtained by grinding sesame seeds to a size of 180-200 microns after their hydrothermal treatment at 50 ° C for 2 minutes. Kneading the dough is carried out in two stages: first, dry components are mixed: 100 g of wheat flour, 17 g of sesame flour and 9 g of dry gluten for 3 minutes, then saline and suspension from pressed yeast are added and the dough is kneaded for 5 minutes. Fermentation is carried out for 120 minutes to an acidity of 3.3 ° T. Cutting dough, proofing and baking dough pieces is carried out in the usual way. Physico-chemical, organoleptic indicators are presented in table 1.

The advantage of using sesame flour in bread baking is that:

1. Full-fat sesame flour carries a large amount of polyunsaturated fatty acids (linoleic and linolenic), which favorably affects the human body.

2. Flour heated to 50 ° C, as well as the oil contained in the flour, is not subject to strong chemical oxidation in the flour by atmospheric oxygen.

3. Sesame flour contains a large amount of minerals and vitamins (in mg per 100 g): Na - 75, K - 497, Ca - 1474, Mg - 540, P - 720, Fe - 91, vitamin B ₁ - 1.27 , B ₂ - 0.36, PP - 4.

However, bread prepared in this way has several disadvantages, such as:

1. To obtain sesame flour from sesame seeds, it is necessary to have additional equipment, respectively, a large area of the preparatory department is needed, which is economically disadvantageous. In addition, the process is associated with dust formation, which can provoke an explosion, since the flour is very explosive. Accordingly, to collect dust, additional equipment and additional means of protection for the workers of the preparatory department are necessary, which is also economically impractical.

2. Sesame seed oil, distributed in a thin layer on the surface of the solid part of the seed, easily contacts air oxygen, which negatively affects the quality indicators of sesame flour oil. Full-fat flour can not be stored for a long time, because it oxidizes quickly. Oxygen, penetrating into sesame seed oil, quickly dissolves in oil, which leads to the formation of hydroperoxides, which are active substances that easily interact with proteins, so bread becomes finer and more rubbery. Therefore, such bread is not a source of polyunsaturated fatty acids (linoleic and linolenic).

3. When hydrothermally treating sesame seeds at 50 ° C for 2 minutes (as mentioned above), lipolytic enzymes (lipase and lipoxygenase) are not immediately inactivated, and therefore enzymatic destruction of triglycerides (hydrolysis) will occur with the formation of free fatty acids that are easily oxidized oxygen, lighter than in triglycerides. The introduction of sesame flour into the dough after its hydrothermal treatment leads to a deterioration in the microbiological parameters of the test.

4. It is impossible to achieve a uniform distribution in the dough and in bread of solid particles of sesame flour, in the pores of which sesame oil is contained.

5. If you make sesame flour at the beginning of the batch, then this will negatively affect the quality of the bread, as described in paragraphs 1-4.

The objective of the invention is to improve the fatty acid composition of the fat phase of the product, reducing the adhesive properties of the test, increasing the biological value, increasing the shelf life of the product, expanding the range of preventive products from wheat flour of the highest or 1st grade (table 2).

The objective is achieved by the fact that in the METHOD FOR PREPARING wheat bread, including kneading dough from wheat flour of the highest or first grade; introducing a suspension of pressed yeast, dry wheat gluten, saline; entering a fat product; fermentation, proofing and baking of dough pieces, and the fat product is introduced after the fermentation of the dough with a suspension of pressed yeast is added, while unrefined low-oxidized cold-pressed vegetable oil obtained from a whole kernel of oilseeds at a temperature lower than or equal to 65 ° C, in an amount of not more than 3% by weight of flour in the dough, after which proofing and baking of dough pieces is carried out, while as unrefined low acid Cold pressed vegetable oil is used in sunflower, soybean, rapeseed, olive, sesame, cotton, pine, walnut (6th international conference "Fat-and-oil industry - 2006").

As a result of activation of yeast fermentation, the formation of CO ₂ occurs, as a result of which voids and cavities filled with CO ₂ are formed in the test, and oxygen is removed (displaced). And only after this should be added unrefined low-oxidized cold-pressed vegetable oil saturated with CO ₂ , which is uniformly distributed in the dough. Since there is no oxygen, an oxidation reaction does not occur.

Example 2. The proposed method is as follows. First, dry components are mixed: 100 g of wheat flour of the highest or first grade, 9 g of dry wheat gluten, stirred for 3 minutes, then saline solution, a suspension of pressed yeast are added and the dough is kneaded for 5 minutes. Fermentation is carried out for 120 minutes until reaching an acidity of 3.3 ° T. After fermentation of the dough with a suspension of compressed yeast introduced into it, the fat product is introduced. As a fat product, unrefined low-oxidized cold-pressed vegetable oil is used, namely: sunflower, soybean, rapeseed, olive, sesame, cotton, pine, walnut, obtained from a whole kernel of oilseeds at an oil temperature of less than or equal to 65 ° C, in an amount no more than 3% by weight of flour in the dough. Cutting dough, proofing and baking dough pieces is carried out in the usual way. Physico-chemical, organoleptic characteristics of the product are presented in table 1.

A positive result of this method is that the dough acquires anti-adhesive properties, the fermentation process of the dough is intensified, the fatty acid composition of the finished product is improved by the content of essential unsaturated fatty acids (omega-3, omega-6), the vitamin, mineral composition of bread and its organoleptic characteristics, and accordingly increases the biological value of bread.

With this method of making wheat bread, the oil is distributed more evenly than occurs with the introduction of sesame flour, so the porosity of the bread is more uniform and uniform. Since in our method of making wheat bread unrefined low-oxidized cold pressed vegetable oil is distributed on the surface of the solid phase, this leads to a change in the rheological properties of the dough with the formation of thin-walled cells of the crumb, which is not observed in the prototype. Due to the fact that the voids in our example are filled with CO ₂ , which are chemically inert and protect against oxidation, the baked bread has a finely porous and finely meshed structure.

In the proposed method, oil oxidation is interrupted in the first stages, therefore, the oxidation products - aldehydes and ketones are formed from flour’s own lipids and give the bread a flavor. The introduced unrefined low-oxidized cold-pressed vegetable oil is protected by CO ₂ formed during fermentation and is not oxidized.

The presence of CO ₂ also leads to a change in the contact angle in the dough and consequently to a change in the cohesion and adhesion of the oil on the surface of the solid phase - dough.

Table 1 Quality indicators of finished products Quality indicators Prototype (Example 1) The proposed method (Example 2) one 2 3 Organoleptic Appearance: The form Right Right Surface Smooth, without large cracks and explosions Smooth, without large cracks and explosions Color Brown Cream Crumb Condition: Baking Baked, not wet to the touch Baked, slightly moist and greasy to the touch Elasticity Elastic Less elastic (according to GOST) Porosity Developed, uniform, thin-walled, fine-meshed. Homogeneous, more uniform, more thin-walled, more fine-meshed. Taste Peculiar to bread Inherent in butter Smell Peculiar to bread Inherent in butter Humidity% 40 43 Porosity,% 75 67 Acidity, deg. 2.5 2.2 Specific volume cm ^3/100 g 310 350 table 2 Fatty acid composition of finished products, g / 100 g of product Name of fatty acid Prototype The proposed method Palmitic C _{16: 0} 0.41 0.15 stearic C _{18: 0} 0.27 0.18 palmitooleic
C _{16: 1} 0.01 0.01 oleic C _{18: 1} 1,52 1.7 linoleic C _{18: 2} (omega-6) 2.90 3.20 linolenic C _{18: 3} (omega-3) 0.6 0.47

Thus, the proposed method allows you to:

1. increase (strengthen) the release properties of the test;

2. to improve the fatty acid composition of the lipids of the product by the content of unoxidized essential unsaturated fatty acids that do not interact with proteins and carbohydrates;

3. improve the organoleptic characteristics of the products (crust color, crumb color, flavor) by maintaining the native properties of low-oxidized oil;

4. improve the vitamin and mineral composition of bread;

5. improve (maintain) the biological value of bread through the use of unrefined low-oxidized vegetable oil of cold pressing and the preservation of vitamins and antioxidants that are not involved in the oxidation reaction;

6. extend the shelf life of the product without changing its organoleptic and physico-chemical characteristics due to the use of unrefined low-oxidized cold-pressed vegetable oil that is resistant to oxidation and protected by CO ₂ formed during the fermentation of the dough;

7. preserve fatty acids in the oil’s triglycerides in the natural (native) form in the finished bread when using cold-pressed unrefined low-oxidized vegetable oil. These triglycerides are completely absorbed by the human body, taking part in biochemical processes in the human body;

8. The proposed method eliminates the formation of transisomers in the baking process, the presence of which is undesirable for human nutrition.

The advantage of the proposed method is the use of unrefined low-oxidized cold-pressed vegetable oil, introduced into the dough after fermentation and the formation of CO ₂ , which protects the oil from oxidation, reduces lipid oxidation products and the absence of transisomerized fatty acids.

Maillard reaction proceeds slightly only due to the oxidation products of flour’s own lipids, which provides a significant acceleration of the baking process.

Claims (1)

A method of preparing wheat bread, including kneading dough from wheat flour of the highest or first grade, introducing a suspension of pressed yeast, dry wheat gluten, saline, introducing a fat product, fermenting, proofing and baking dough pieces, characterized in that the introduction of the fat product is carried out after the end of fermentation of the dough with a suspension of pressed yeast added to it, while unrefined low-oxidized cold-pressed vegetable oil is used as the fat product one of the whole kernel of oilseeds at a temperature of less than or equal to 65 ° C in an amount of not more than 3% by weight of flour in the dough, after which the dough pieces are proofed and baked, while sunflower, soybean, unrefined low-oxidized vegetable oil is used canola, olive, sesame, cotton, cedar, walnut.