RU2403724C1 - Method of bakery product making - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method of bakery product production includes kneading a dough of wheat flour, a yeast suspension, a proteinic oil emulsion, a salt solution and water, its fermentation, handling, proofing of dough semi-products and baking. The proteinic oil emulsion is prepared by adding unpurified sunflower oil and water to a proteinic isolate. The produced mixture is intensively mechanically stirred during 10-15 minutes for formation of a stable system having a homogeneous structure and added in the process of dough kneading in an amount of 6-16% of the total flour weight. The proteinic isolate added has a crude protein content 87.3-88.1% in terms of absolutely dry substance and is produced with amber acid usage.

EFFECT: proposed method of bakery product production allows to produce the desired product with increased nutrition value with light-coloured elastic crumb possessing a well-developed even texture, with an improved taste and flavour which greatly increases its consumer appeal.

3 ex, 1 tbl

Description

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

The closest to the claimed method according to the technical essence and the achieved result is a method of making bread, including kneading dough from wheat flour, yeast suspension, protein isolate from sunflower meal, water and saline, fermenting, cutting, proofing dough pieces and baking them (Patt V.A., Stolyarova L.F., Paskhina L.A. Increasing the nutritional value of bread through the use of high-protein products of plant origin./ - Proceedings of the All-Russian Research Institute of Agricultural Research.

According to the proposed method, the resulting bread has high nutritional value due to the inclusion of a protein isolate from sunflower meal in the recipe, but has a darkened crumb with low porosity and insufficiently expressed taste and aroma, which significantly reduces its consumer appeal.

The objective of the invention is to develop a new method for the preparation of a bakery product with high nutritional value and with improved organoleptic and physico-chemical quality indicators.

The technical solution to the problem is to obtain a bakery product of high nutritional value with a light elastic crumb, which has a well-developed uniform porosity and improved taste and aroma.

The technical problem is solved due to the fact that in the method of preparing a bakery product, including kneading dough from wheat flour, yeast suspension, protein isolate from sunflower meal, saline and water, fermenting, cutting, proofing dough pieces and baking them, pre-prepared protein -oil emulsion, adding to the protein isolate additionally unrefined sunflower oil and water in the following ratios of components, wt.%

Sunflower meal protein isolate 3-7 Sunflower unrefined oil 1-3 Water Rest

The resulting mixture is intensively mechanically mixed for 10-15 minutes to form a stable system having a uniform structure. Moreover, the protein isolate from sunflower meal contains a crude protein of 87.3-88.1% for absolutely dry matter and is isolated using succinic acid. Protein-oil emulsion is introduced when kneading dough in the amount of 6-16% of the total mass of flour.

In the study of the functional properties of the protein isolate from sunflower meal, its high fat-emulsifying ability was established, which determines the possibility of introducing the protein isolate in the bakery formulation together with unrefined sunflower oil and water in the form of a protein-oil emulsion.

It was noted that the biological value of the protein isolate from sunflower meal, due to the crude protein content of 87.3-88.1% for absolutely dry matter, and the high energy value of unrefined sunflower oil together increase the nutritional value of the bakery product.

It was established that the light color of the protein isolate from sunflower meal, obtained in a special way, determines the possibility of its introduction without visible dimming of the crumb in the recipe of bakery products.

In the course of studies, it was proved that the addition of a protein-oil emulsion improves the porosity of a bakery product, probably because the ability of the gluten-free skeleton of the dough to stretch without breaking under the pressure of gas bubbles increases.

It is noted that when introduced into the dough, unrefined sunflower oil takes part in redox transformations under the action of enzyme complexes (lipase, lipoxygenase), resulting in the formation of an additional amount of carbonyl compounds that have a positive effect on the taste and aroma of bakery products.

It was found that in the preparation of a protein-oil emulsion, intensive mechanical stirring for 10-15 minutes is necessary for the formation of a stable system with a uniform structure.

The ratio of the components of the protein-oil emulsion: protein isolate from sunflower meal 3-7%, unrefined sunflower oil 1-3% and the rest of the water was selected as a result of the analysis of experimental data.

The combination of operations provides a bakery product of high nutritional value with a light elastic crumb, which has a well-developed uniform porosity, improved taste and aroma.

The inventive method of preparing a bakery product is illustrated by examples of specific performance.

Protein isolate from sunflower meal (RU Patent 2340203, A23J 3/14, 1/14, 12/10/2008) is obtained by extracting protein from sunflower meal, purified from large parts and impurities, with a 10% aqueous solution of sodium chloride, separating insoluble sediment by filtration to obtain extract, processing the extract to precipitate the protein with 3-5% aqueous solution of succinic acid with stirring for 20-30 minutes at a temperature of 45-55 ° C and the ratio of the weight parts of the extract and succinic acid 1: 10-1: 12, separation by centrifugation of solid and liquid phases washing the solid residue.

Example 1. 1.3 kg of pressed baker's yeast is diluted in 3.9 L of water at a temperature of 30 ° C, while a saline solution with a density of 1.2 kg / L containing 1.3 kg of salt is prepared. In the dough of the kneading machine, 70 kg of first-grade wheat flour, 32 kg of water, a suspension of pressed baker's yeast are dosed and a thick dough is obtained. The resulting dough is subjected to fermentation for 270 minutes. Then, in the bowl with the fermented dough, the remaining 30 kg of flour, water, saline are dosed, and 6 kg of a protein-oil emulsion is introduced before mixing. The protein-oil emulsion is prepared by intensive mechanical stirring for 10 minutes of protein isolate from sunflower meal, unrefined sunflower oil in a ratio of 3: 1 and water. Moreover, the protein isolate from sunflower meal contains a crude protein of 87.3-88.1% for absolutely dry matter and is isolated using succinic acid. Protein-oil emulsion is introduced when kneading dough in the amount of 6% of the total mass of flour.

The resulting dough is subjected to fermentation for 20 minutes, then it is cut, the dough pieces are separated for 40 minutes and baked in a humidified baking chamber at a temperature of 220 ° C.

Example 2. 1.3 kg of pressed baker's yeast is diluted in 3.9 L of water at a temperature of 30 ° C, while a saline solution with a density of 1.2 kg / L containing 1.3 kg of salt is prepared. In the dough of the kneading machine, 70 kg of first-grade wheat flour, 32 kg of water, a suspension of pressed baker's yeast are dosed and a thick dough is obtained. The resulting dough is subjected to fermentation for 270 minutes. Then, in the bowl with the fermented dough, the remaining 30 kg of flour, water, saline are dosed, and 11 kg of a protein-oil emulsion is introduced before mixing. The protein-oil emulsion is prepared by intensive mechanical stirring for 12 minutes of protein isolate from sunflower meal, unrefined sunflower oil in a ratio of 5: 2 and water. Moreover, the protein isolate from sunflower meal contains a crude protein of 87.3-88.1% for absolutely dry matter and is isolated using succinic acid. Protein-oil emulsion is introduced when kneading dough in an amount of 11% to the total mass of flour.

The resulting dough is subjected to fermentation for 20 minutes, then it is cut, the dough pieces are separated for 40 minutes and baked in a humidified baking chamber at a temperature of 220 ° C.

Example 3. 1.3 kg of pressed baker's yeast is diluted in 3.9 L of water at a temperature of 30 ° C, while a saline solution with a density of 1.2 kg / L containing 1.3 kg of salt is prepared. In the dough of the kneading machine, 70 kg of first-grade wheat flour, 32 kg of water, a suspension of pressed baker's yeast are dosed and a thick dough is obtained. The resulting dough is subjected to fermentation for 270 minutes. Then, in the bowl with the fermented dough, the remaining 30 kg of flour, water, saline are dosed and, before mixing, 16 kg of protein-oil emulsion are introduced. The protein-oil emulsion is prepared by intensive mechanical stirring for 15 minutes of protein isolate from sunflower meal, unrefined sunflower oil in a ratio of 7: 3 and water. Moreover, the protein isolate from sunflower meal contains a crude protein of 87.3-88.1% for absolutely dry matter and is isolated using succinic acid. Protein-oil emulsion is introduced when kneading dough in the amount of 16% of the total mass of flour.

The resulting dough is subjected to fermentation for 20 minutes, then it is cut, the dough pieces are separated for 40 minutes and baked in a humidified baking chamber at a temperature of 220 ° C.

In parallel received a bakery product in a known manner.

Organoleptic and physico-chemical characteristics of a bakery product obtained by the present method and the known method are presented in the table.

Quality indicators Bakery product obtained By a known method According to the claimed method Example 1 Example 2 Example 3 Organoleptic indicators: Appearance: the form Correct, without lateral floats surface Smooth Smooth Crumb Condition: bakedness Baked, not wet to the touch elasticity Elastic, somewhat dense Elastic, easily takes its original shape porosity Developed, fairly uniform Well developed, uniform, thin-walled, medium color With a gray tint Creamy, yellowish tint Taste, smell Pleasant, characteristic of this type of product Pleasant, expressed with a delicate aroma and taste of unrefined sunflower oil physical and chemical indicators humidity% 45.6 43,4 43.7 43.8 porosity,% 70 72 75 78 acidity, ° N 3.3 2,8 2.9 3.0 specific volume cm ^3/100 g 260 324 367 370

Thus, the inventive method of preparing a bakery product allows you to get the target product of high nutritional value with a light elastic crumb, with well-developed uniform porosity, improved taste and aroma, which significantly increases its consumer appeal.

Claims (2)

1. A method of preparing a bakery product, including kneading dough from wheat flour, yeast suspension, protein isolate from sunflower meal, saline and water, fermenting, cutting, proofing the dough pieces and baking them, characterized in that the protein-oil emulsion is preliminarily prepared adding to the protein isolate from sunflower meal additionally unrefined sunflower oil and water in the following ratios of components, wt.%
Sunflower meal protein isolate 3-7 Sunflower unrefined oil 1-3 Water Rest
the resulting mixture is intensively mechanically mixed to form a stable system with a uniform structure, and when kneading the dough, the emulsion is added in an amount of 6-16% of the total mass of flour, using a protein isolate from sunflower meal with a crude protein content of 87.3-88.1 % absolutely dry matter and isolated using succinic acid. 2. The method according to claim 1, characterized in that the intensive mechanical mixing of the components of the protein-oil emulsion is carried out for 10-15 minutes