RU2390132C1 - Method for production of bread from composite mixture - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method of bread production includes dough mixing from composite mixture, flour, water and other materials, fermentation and handling of dough, baking of bread. Composite mixture is prepared with the following ratio of components, % dry wheat gluten (20-30), barley flakes (20-10), pees flakes (20-10), potato flakes (20-10), sunflower seeds (20-10).

EFFECT: makes it possible to produce bread of high nutritional value, proper physical-chemical and organoleptic parametres of quality.

Description

The invention relates to the food industry and can be used in the manufacture of bakery products.

A known method for the production of bread of high biological value with a composite mixture (No. 2332010 (RU) dated 11/07/2006), characterized in that a composite mixture is prepared from pea, soybean and germinal wheat flakes in the ratio (5-18) :( 70-83 ): 12, the resulting composite mixture is kept in milk whey for 35 minutes, then the dough from the prepared composite mixture, wheat flour, a suspension of pressed baking yeast, a salt solution of a food grade and an electroactivated aqueous solution of te perature 38-42 ° C at pH 9.88 is directed to ferment dough, cutting and bake proofed dough pieces.

However, the method is acceptable only for production equipped with special devices for the preparation of electroactivated solution.

A known method for the production of bread (No. 2154945 (RU) from 09/22/1999), characterized in that the plant material is soaked in water when completely immersed for at least 12 hours and crushed. In the resulting crushed mass make the necessary prescription components. Cut the dough and bake. To soak plant materials, water is used, which is pre-frozen to a content of not more than 70% of the total water mass of transparent ice crystals. The remaining water is removed, and ice crystals are mixed with silicon carbide in an amount of at least 50 g per liter of water obtained after the melting of these crystals. The mixture is kept for at least 5 days. The water remaining from the soaking is separated from the grain mixture and introduced when mixing the dough. As plant materials, wheat and / or rye and / or oats and / or barley and / or buckwheat and / or millet and / or corn and / or pea and / or bean grains are used and / or beans.

The disadvantages of this method of production are: the complexity and duration of the preparation of the mixture, the energy intensity of the process due to the use of the freezing process, dilution of the dough due to the introduction of water-soluble substances with plant materials.

Closest to the proposed invention is a method (prototype) for the preparation of bakery products from a composite mixture (TU 9113-004-18256266-04 "Bakery products" Sovital. Specifications "), containing sunflower seeds, flax, sesame seeds, crushed soybeans, extract malt and malt flour, starch, rye flour, wheat gluten. To these components add wheat flour, salt, yeast, water and knead the dough. After kneading and fermentation, dough is cut and bread is baked.

The disadvantages of this method is - a bakery product is not able to meet the needs of people suffering from diseases associated with metabolic disorders, due to the starch content and a large amount of flour; crushed grains are not absorbed by the human body.

The objective of the invention is to obtain bread from a composite mixture with a low glycemic index, high biological value, good physico-chemical and organoleptic quality indicators.

The problem is solved due to the fact that the composite mixture is prepared in the following ratio of components,%: dry wheat gluten (20-30), barley flakes (20-10), pea flakes (20-10), potato flakes (20-10) , sunflower kernels (20-10).

A method for the production of bread includes kneading dough from a composite mixture, flour, water and other raw materials, fermenting and cutting dough, and baking bread in the traditional way.

Examples of the implementation of the proposed method

Example 1 (minimum)

A composite mixture is prepared in the following ratio of components,%:

Dry gluten 20,0 Barley flakes 20,0 Pea flakes 20,0 Potato flakes 20,0 Sunflower kernel 20,0

Then, the dough is prepared in a dough-free manner in an intensive action dough mixing machine with the following ratio of components,%:

Composite mixture 18.3 Flour 42.6 Pressed Bakery Yeast 1,5 Edible salt 1,0 Drinking water 36.6

Technological parameters for dough preparation:

Humidity test,% 46 Initial temperature, ° С 30-32 Fermentation time, min 150

The surface of the molded dough pieces is lubricated with vegetable oil. Proofing dough pieces and baking products are carried out by generally accepted methods.

The indicators are shown in the table.

Example 2 (maximum)

The composite mixture is prepared analogously to example 1. The dough is prepared in an oddless manner in an intensive action dough mixer with the following ratio of components,%:

Composite mixture 30.5 Flour 30,4 Pressed Bakery Yeast 1,5 Edible salt 1,0 Drinking water 36.6

Technological parameters for the preparation of dough, cutting, proofing and baking products is carried out analogously to example 1. The indicators are shown in the table.

Indicator Example one 2 Specific volume cm ^3/100 g 236 254 Acidity, degrees 4,5 5,0 Humidity of the crumb after 48 hours of storage,% 45.0 45.5 Organoleptic assessment, score 96 75 Glycemic index 65 70 Biological value,% 72 68

The result is expressed in obtaining products with a low glycemic index. The glycemic index shows how fast this product turns into glucose and turns out to be in the blood. Flakes, unlike flour, have more dietary fiber in their composition, therefore, their introduction into bread allows you to get products with a low glycemic index. And also products have high biological value due to the inclusion of components containing protein in the composite mixture.

Claims (1)

Method for the production of bread, including kneading dough from a composite mixture, flour, water and other raw materials, fermenting and cutting dough, baking bread, characterized in that the composite mixture is prepared in the following ratio of components,%: dry wheat gluten 20-30, barley flakes 20 -10, pea flakes 20-10, potato flakes 20-10, sunflower kernels 20-10.