RU2397649C1 - Method of enriching bakery products with protein - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention is related to food industry and is a method for enriching bakery products with protein. The method involves addition of leukosin to the bakery products recipe in an amount of 1 - 3.5% of the recipe initial components weight. ^ EFFECT: invention enables production of bakery products with improved organoleptic characteristics containing the required amino-acids and vitamins as well as products hardening retardation and bakery products production simplification. ^ 11 tbl, 5 ex

Description

The invention relates to the food industry, in particular the production of bakery products.

Usually, high-grade wheat flour is used to bake high-quality bakery products, in which the protein content is lower than in other varieties of flour (see table 1)

Table 1 The protein content in various grades of flour FLOUR PROTEIN CONTENT,% Top grade 10.3 1 grade 10.6 2 grade 11.7 wallpaper 11.5

Therefore, in nutritional value, high-quality bakery products are inferior to products made from flour of lower grades.

From the literature there are known methods for producing bakery products with a high protein content.

So, the patent RU 2340189 C1, publ. 10/10/2008, in which a method for preparing a bakery product is disclosed, which comprises adding wheat germ powder to the dough before fermentation. The addition of wheat germ allows you to increase the nutritional value of the product and increase the shelf life. The disadvantage of this method is the complex hardware design of this method.

There is also a known method for the production of flour confectionery products, according to which the use of flour from beer grains in the product recipe leads to the enrichment of the finished product with proteins, trace elements and amino acids. Such a method is disclosed in patent RU 2191513 C1, publ. 10/27/2002.

From patent RU 2088090 C1, publ. 08/27/1997, it is known to produce bread using a dough composition containing wheat germ flakes and wheat bran.

However, these methods involve the use of water-insoluble components in the formulation, as a result of which the formation of an inhomogeneous product structure (lumps) is possible.

Closest to the claimed invention is a method for preparing diet bread from a dry mixture, which includes cereal flour and a dietary supplement, which is an embryo of grain crops (RU 2137373 C1, 09/20/1999).

Although the method allows to obtain a homogeneous dough, but obtaining particles of flour of a certain size significantly complicates the method.

The objective of the present invention is to provide a simple method for protein enrichment of bakery products to increase their biological value.

The problem is solved by creating a method for protein enrichment of bakery products, including the introduction of leukosin in the bakery product formulation in an amount of from 1 to 3.5% by weight of the initial components of the formulation.

Food grade wheat germ flour is rich in proteins, the content of which is 25-37%. One such protein is leukosin. At the same time, leukosin is a water-soluble protein related to albumin.

Analysis of the amino acid composition of leukosin showed that this protein contains all the essential amino acids necessary for the human body.

Table 2 presents the content of essential amino acids in leukosin.

table 2 The content of essential amino acids in leukosin. AMINO ACID CONTENT,% of total nitrogen Arginine 0.41 Histidine 0.31 Lysine 0.62 Threonine 0.38 Tryptophan 0.19 Methionine 0.17 Leucine 0.59 Isoleucine 0.32 Phenylalanine 0.17 Valine 0.48

Amino acids such as arginine and histidine are essential for children under 10 years of age.

In addition, it was found that leukosin contains B vitamins and vitamin C (see table 3).

Table 3 Vitamin content in leukosin. PROTEIN VITAMIN VITAMIN CONTENT, mg / 100 g leukosin B1 - thiamine 4.70 B2 - riboflavin 2,30 B3 - pantothenic acid 1.26 B5 - Niacin 4.20 B6 - Pyridoxine 3.00 B9 - Folic Acid 0.09 B12 - Cyanocobolamine 2.60 C - ascorbic acid 11.40

Leukosin also has a high foaming ability (see table 4).

Table 4 Leucosin foaming ability and foam resistance PROTEIN The concentration of protein in aqueous solution,% Foaming ability,% The resistance of the foam after 15 minutes of standing,% leukosin 1,0 126.0 ± 9.6 94 ± 6.0 Egg albumin 1,0 58 ± 3.81 100 ± 6.5

From table 4 it follows that the foaming ability of leukosin is 2 times higher than that of egg albumin at the same concentration in aqueous solution. In this case, the stability of the foam in proteins is almost the same.

It was established that the content of toxic elements in leukosin does not exceed the MPC established by San PiN 2.3.2.1078-01 (Table 5). Therefore, protein can be used for food purposes.

Table 5 The content of toxic elements in leukosin. Toxic elements Content, mg / kg Permissible level, mg / kg Lead 0.005 No more than 0.2 Arsenic 0,031 No more than 0.2 Cadmium 0.009 No more than 0.1 Mercury 0.001 No more than 0,03

It was unexpectedly discovered that with the simplification of the method there is an improvement in the quality characteristics of bakery products. Thus, the technical result of the invention is to slow down the staling of the product.

The invention is illustrated by the following examples.

Example 1. Obtaining leukosin

100 g of flour and 0.5 l of distilled water heated to 30 ° are thoroughly mixed so that leukosin goes into solution. The liquid is filtered through a three-layer gauze filter, and then precipitated with crystalline ammonium sulfate to saturation, placed in an oven. There, at a temperature of 30-33 ° C, the protein is located until the moisture completely evaporates. The resulting protein is a fine powder of white color.

Example 2. Enrichment of protein loaf "Moscow Region" with protein.

The recipe for the loaf "Moscow Region". No. p / p Ingredient Baton "Moscow Region", standard, g Baton "Moscow Region", enriched with leukosin, g one. Premium wheat flour 3430 3430 2. Margarine 1717 1717 3. Sugar 750 750 four. Yeast 31 31 5. Salt fifty fifty 6. Powdered milk 80 80 7. Egg yolk 40 40 8. Egg white 35 35 9. Leukosin - 174

Leukosin was added in an amount of 2.83% of the total number of components of the standard formulation.

When making a protein-enriched loaf, leukosin was dissolved in warm water and introduced into the yeast dough with stirring immediately before baking.

Baking mode (the same for a standard loaf and a protein enriched loaf):

- loaded into the oven at a temperature of 220 ° C,

- within 5 minutes the temperature was raised to 240 ° C,

- products were baked at 240 ° C for 25 minutes.

Indicators of worked out loaves No. indicator Baton "Moscow Region", standard Baton "Moscow Region" enriched with leukosin one. Net weight, g 380 380 2. Nutrition value in 100 g of a product: - proteins (total), g 7.5 9.24 - fats, g 2.6 2.6 - carbohydrates, g 50.6 50.6 3. Energy value, kcal 261 263

Organoleptic indices were determined both for the standard Moscow Region long loaf, and for the Moscow Region long loaf enriched with protein leukosin. Also for comparison are organoleptic characteristics for a loaf obtained by the method according to patent RU 2137373 (the closest analogue of the invention).

The following organoleptic indicators were determined: appearance, surface, crumb condition, process, porosity, taste, smell.

Organoleptic indicator Baton "Moscow Region" standard Long loaf obtained by the method of RU 2137373 Baton "Moscow Region" enriched with leukosin Appearance Peculiar to this product without pollution Peculiar to this product without pollution Peculiar to this product without pollution Surface Smooth, no cracks or blasts Smooth, no cracks or blasts Smooth, no cracks or tears, but the crust is more rigid Color Yellowish red Yellowish red Yellowish red Crumb condition Corresponds to this product Corresponds to this product Corresponds to this product, but more elastic Prom Without lumps and traces of unclean Without lumps and traces of unclean Without lumps and traces of unclean Porosity Corresponds to this product, without peeling the crust from the crumb. Corresponds to this product, without peeling the crust from the crumb. Corresponds to this product, without peeling the crust from the crumb. Taste Corresponds to this product, without extraneous taste. Corresponds to this product, without extraneous taste. Corresponds to this product, without extraneous taste. Smell Suitable for this product, odorless Suitable for this product, odorless Suitable for this product, odorless

Thus, the crust of the loaf enriched with leukosin is somewhat stiffer, which can be explained by partial denaturation of the leukosin protein and the creation of an additional skeleton of the product. Such a crust at the loaf allows to retain moisture due to a denser surface. This allows such a loaf to remain soft for a long time. So, for a loaf enriched with leucosin, slow stagnation was observed compared to the standard Moscow loaf and the loaf obtained in accordance with RU 2137373. The crumb of the loaf fortified with protein turned out to be more elastic.

Example 3. Obtaining buns enriched with leukosin (yeast dough)

Recipe buns per 100 pieces of finished products Ingredient With leukosin, g Standard g Premium wheat flour 3671 3671 Sugar 255 255 Margarine 110 110 Yeast 110 110 Salt 58 58 Leukosin 66 -

Leukosin was added in an amount of 1.57% of the total number of components of the standard formulation.

When mixing the test, leukosin was administered as a solution in warm water.

Formed buns were placed in an oven at a temperature of 220 ° C. The baking time of standard products was 7-10 minutes. At the same time, the baking time of products enriched in leukosin increased by 5 minutes compared to standard products and amounted to 12-15 minutes.

The organoleptic characteristics of standard buns and buns enriched in leukosin were compared. The following organoleptic indicators were determined: appearance, surface, crumb condition, process, porosity, taste, smell. At the same time, the upper crust of the bun enriched with leukosin is more rigid. This crust allows you to retain moisture due to a denser surface. This allows the product to remain soft for a long time. Staling is slower than rolls baked according to a standard recipe. At the same time, the crumb of the product enriched with protein turned out to be more elastic and porous. Other indicators were similar.

Example 4. Obtaining buns enriched with leukosin (puff and yeast dough).

Recipe buns per 100 pieces of finished products

Ingredient With leukosin, g Standard g Premium wheat flour 3431 3431 Salt fifty fifty Sugar 750 750 Yeast 31 31 Margarine 1717 1717 Powdered milk 80 80 Chicken Yolk 40 40 Chicken Protein thirty thirty Leukosin 66 -

Leukosin was added in an amount of 1.07% of the total number of components of the standard formulation.

When mixing the test, leukosin was administered as a solution in warm water.

Formed buns were placed in an oven at a temperature of 220 ° C. The baking time of standard products was 7-10 minutes. At the same time, the baking time of products enriched with leukosin increased by 5 minutes compared to standard products and amounted to 12-15 minutes.

The organoleptic characteristics of standard buns and buns enriched in leukosin were compared. The following organoleptic indicators were determined: appearance, surface, crumb condition, process, porosity, taste, smell. At the same time, the upper crust of the bun enriched with leukosin is more rigid. This crust allows you to retain moisture due to a denser surface. This allows the product to remain soft for a long time. Staling is slower than rolls baked according to a standard recipe. At the same time, the crumb of the product enriched with protein was more elastic and porous. Other indicators were similar.

Example 5. Obtaining custard cookies enriched with leukosin (custard dough).

Recipe for custard cookies per 100 pieces of finished products

Ingredient With leukosin, g Standard g Premium wheat flour 866 866 Butter 433 433 Chicken Yolk 627 627 Chicken Protein 473 473 Salt eleven eleven Leukosin 66 -

Leukosin was added in an amount of 2.73% of the total number of components of the standard formulation.

When mixing the test, leukosin was administered as a solution in warm water.

Formed cookies were placed in an oven at a temperature of 220 ° C. The baking time of standard products was 7-10 minutes. At the same time, the baking time of products enriched with leukosin increased by 5 minutes compared to standard products and amounted to 12-15 minutes.

The organoleptic characteristics of standard buns and buns enriched in leukosin were compared. The following organoleptic indicators were determined: appearance, surface, crumb condition, process, porosity, taste, smell. At the same time, choux pastry enriched with leukosin turns out to be harder than usual. This allows the product to remain soft inside for a long time. Other indicators were similar.

Thus, the introduction of leukosin in the recipe of bakery products allows you to get products with improved organoleptic characteristics, containing the necessary amino acids and vitamins, slow down staling products and simplify the process of obtaining bakery products. The amount of leukosin administered varies from 1 to 3.5% of the total number of components of the standard formulation. The introduction of less than 1% of the total number of components of the standard formulation does not give visible improvements in the organoleptic characteristics of bakery products. The introduction of more than 3.5% of the total number of components of the standard formulation makes the surface of the product excessively hard, which affects the quality of the finished product.

Claims (1)

The method of protein enrichment of bakery products, including the introduction of leukosin in the recipe of bakery products in an amount of from 1 to 3.5% by weight of the original components of the recipe.