RU2387135C1 - Method of production of bread of higher nutritive value with composite mixture - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: method is characterised by the fact that a composite mixture is prepared out of millet flour, buckwheat and oat flour and germy wheat flakes in mass ratio (18-23):(29-33):(17-20):(36-24), the obtained composite mixture in the amount of 10-14% of the bread baking wheat flour weight is mixed with electroactivated aqueous solution with parametres pH=9.8 and oxidation-reduction potential (-756) mV, temperature 43-47C in mass ratio 1:2, it is held for 38-42 min, then dough is kneaded out of prepared composite mixture, bread baking wheat flour, vegetable oil, suspension of bread making compressed yeast, table salt solution and the rest of the electroactivated aqueous solution as per the recipe, the dough is fermented, handled, proved and the proved dough preparations are baked. ^ EFFECT: suggested method enables to produce goods of increased nutritive value owing to enrichment of it with protein and mineral substances, food fibers, B group vitamins, improve organoleptic and physicochemical properties of products, extend the term of the product freshness and expand the product range.

Description

The invention relates to the food industry, in particular to methods for making bread of high nutritional value.

The closest in technological essence and the achieved effect is a method for the production of bread, including soaking in water grain of wheat and / or rye, and / or oats, and / or barley, and / or buckwheat, and / or millet, and / or corn, and / or peas, and / or beans, and / or beans, chopping them, kneading dough with the recipe components, cutting and baking it. According to this method, plant material is soaked in water pre-frozen to a content of not more than 70% of the total water mass of transparent ice crystals (RF Patent No. 2154945 / Isaev P.I. Bread production method).

The disadvantages of this method of bread production are: the duration of the preparation of the mixture, the low quality of the products due to the uneven distribution of the introduced components, the dilution of the dough due to the introduction of water-soluble substances with vegetable raw materials.

The technical task of the invention is to obtain products of high nutritional value by enriching it with dietary fiber, B vitamins, PP vitamins, macro- and microelements, improving the quality of products by organoleptic and physico-chemical indicators, increasing the shelf life of products, expanding the range.

A method of producing bread of high nutritional value with a composite mixture is characterized in that a composite mixture is prepared from millet, buckwheat, oat and germ wheat flakes in the ratio (18-23) :( 29-33) :( 17-20) :( 36- 24) by weight, the resulting composite mixture in an amount of 10-14% by weight of wheat baking flour is mixed with an electroactivated aqueous solution (EVR) with parameters pH = 9.8 and redox potential (-756) mV, temperature 43-47 ° C, in a ratio of 1: 2 by weight, incubated for 38-42 min, then knead then from the prepared composite mixture, baking wheat flour, vegetable oil, a suspension of pressed baker’s yeast, a solution of common salt and an amount of electroactivated aqueous solution remaining according to the recipe, the dough is fermented, cut, proofed and the dough pieces are baked.

The technical result is expressed in obtaining products of high nutritional value by enriching it with proteins, minerals, vitamins of groups B, E, PP, increasing the freshness of products.

To increase the nutritional value of a product, it is necessary to increase the content of proteins, dietary fiber, vitamins, macro- and microelements in it. This is achieved using various composite mixtures, which are a mixture of millet, buckwheat, oatmeal and wheat germ. The method of preparation of the test is as follows.

A composite mixture is prepared from millet, buckwheat, oat and germinal flakes of food wheat in the ratio (18-23) :( 29-33) :( 17-20) :( 36-24) by weight, the resulting composite mixture in an amount of 10- 14% by weight of wheat baking flour is mixed with an electroactivated aqueous solution with parameters pH = 9.8 and a redox potential (-756) mV with a temperature of 43-47 ° C, in a ratio of 1: 2 by weight, kept for 38-42 min and served on a batch of dough. Sifted and purified from metal-magnetic impurities, baking wheat flour is served with a batcher for flour components in a dough mixing machine, at the same time, a composite mixture, vegetable oil, a suspension of pressed baker's yeast, a solution of table salt and the remaining amount of electroactivated aqueous solution remaining according to the recipe are dosed. After fermentation, the dough is served for cutting and then for proofing. After that, the dough pieces are baked, cooled and served on the packaging.

All the raw materials used for the preparation of the dough corresponded to the requirements of the standards: baking wheat flour GOST R 52189-2003; pressed baker's yeast - GOST 171-81; food salt - GOST R 51574-2000; oatmeal - TU 8-22-3-84; buckwheat flour - TU 9293-005-00932169-96; wheat germ flakes - TU 9295-007-00934642-98; vegetable oil - GOST 21314-75; drinking water SanPin 2.3.2.1078.01.

The method is illustrated by the following examples.

Example 1. Sifted and purified from metallurgical impurities wheat flour of the first grade in the amount of 90 kg is served with a dispenser for bulk components in a dough mixing machine. A composite mixture consisting of a mixture of millet, buckwheat, oatmeal and germ wheat flakes in a ratio of 18: 29: 17: 36 by weight in an amount of 10% by weight of wheat flour of the first grade (10 kg), pre-mixed with an electroactivated aqueous solution with parameters pH = 9.8 and the redox potential (-756) mV, temperature 43-47 ° C, in a ratio of 1: 2 by weight, aged for 38-42 minutes, served on the kneading dough. Vegetable oil, a suspension of pressed baker's yeast, a solution of common food salt and the remaining amount of an electroactivated aqueous solution are also dosed into a dough mixing machine. After kneading and fermentation, the dough is sent for cutting and then for proofing. The distance dough pieces are baked, the bread is cooled and served on the packaging. Organoleptic and physico-chemical indicators of the quality of the finished product are shown in table 1.

Example 2. Kneading the dough is carried out analogously to example 1, but prepare a composite mixture of flour, millet, buckwheat, oat and germinal flakes of wheat in a ratio of 23: 33: 20: 24 by weight in an amount of 14% by weight of first-grade wheat flour (14 kg ), the mass of wheat flour of the first grade is 86 kg. Organoleptic and physico-chemical indicators of the quality of the finished product are shown in table 1.

Table 1 Product Quality Indicators Name of indicator Examples control (without mixture and EVR) one 2 Appearance: Organoleptic indicators: the form Correct, corresponding to the bread form in which the baking was made, without lateral outflows surface Smooth Smooth color Light yellow Yellow with a brown tint Crumb Condition: bakedness Baked, not wet to the touch prom Without lumps and traces of unclean porosity Developed Developed, thin-walled Taste and smell Matching bread, no strangers Physical and chemical indicators: humidity% 44.0 45.0 45.0 acidity, hail 2,8 3.0 3.2 porosity,% 70 74 76 specific volume cm ^3/100 g 320 350 360

As can be seen from table 1, the quality of bread with composite mixtures in terms of organoleptic characteristics is not inferior to control, but in terms of physical and chemical parameters exceeds it. The temperature of the water 43-47 ° C, going for swelling, and the duration of swelling 38-42 minutes are optimal for these composite mixtures.

The proposed method for the production of bread allows to obtain products of high nutritional value by enriching it with proteins, dietary fiber, minerals, vitamins of group B, PP, E to improve the quality of products by organoleptic and physico-chemical indicators, increase the shelf life of fresh products, expand the range.

Claims (1)

A method of producing bread of high nutritional value with a composite mixture, characterized in that a composite mixture is prepared from millet, buckwheat, oatmeal and germ wheat flakes in the ratio (18-23) :( 29-33) :( 17-20) :( 36 -24) by weight, the resulting composite mixture in an amount of 10-14% by weight of wheat baking flour is mixed with an electroactivated aqueous solution with parameters pH = 9.8 and redox potential (-756) mV, temperature 43-47 ° С, in a ratio of 1: 2 by weight, incubated for 38-42 minutes, then knead a composite prepared from a mixture of baking wheat flour, vegetable oil, yeast slurry baking pressed, sodium salt solution and the food remaining on the compounding amount electroactivated aqueous solution fed to ferment dough, cutting, proofing and bake proofed dough pieces.