RU2405311C1 - Composition for preparation of dietary wheat-and-rye bread - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of wheat-and-rye bread for dietary food purpose; it is enriched with physiologically active additives and possesses functional and preventive properties. The proposed composition contains baker's medium rye flour in an amount of 50.0-50.6 kg, baker's first grade wheat flour in an amount of 24.4-25.3 kg, baker's second grade wheat flour in an amount of 24.7-25.0, baker's compressed yeast in an amount of 0.5-0.6 kg, culinary edible salt in an amount of 1.80 - 1.86, a source of mineral and biologically active substances represented by laminal-biogel in an amount of 5.0-5.5 kg, and water in an amount providing for a 46.5-47.0% humidity of the dough. The proposed invention allows to positively affect the condition of human gastrointestinal tract including anti-inflammatory, spasmolytic and regenerating action.

EFFECT: product improves gut organisms condition, lowers the level of cholesterin and sugar in blood with simultaneous enhancement of organoleptic properties of the bread baked.

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Description

The invention relates to the baking industry, namely the production of rye-wheat bread for diet purposes, enriched with physiologically active additives and with functional and preventive properties.

According to the Russian Guild of Bakers and Confectioners, for 2009 in our country less than 2% of the produced bread is related to diet and preventive products. Currently, there is an urgent need to expand the range of dietary and prophylactic bread enriched with various bread additives, which is one of the fundamental elements of a healthy diet.

Known described in the patent of the Russian Federation No. 2202206, publ. 2003.04.20, the composition for the preparation of low-calorie and high nutritional value of wheat-rye bread, enriched with zinc and iodine ions, which includes a complex dietary supplement, containing, g: citric acid 20-100, succinic acid 1-20, vitamin PP 3-5, skimmed milk powder 10-50, malt extract 10-50, sodium tripolyphosphate 1-20, zinc sulfate 5-15, potassium iodide 0.05-0.06. Wheat-rye bread made from a well-known composition does not have high preventive properties, since the food supplement used, which includes components not of natural but synthetic origin, is not completely absorbed by the body due to its insufficient physiological availability.

Known rye-wheat bread "Belgorod with sea kale" described in the patent of the Russian Federation No. 2142232, publ. 1999.01.05, containing rye flour, wheat flour and added to the dough in an amount of 0.1-2.0% of the total weight of the flour therapeutic and prophylactic additive, including, wt.%: Seaweed 30-70 and apple pectin 30-70 . The additive used in the known composition before making it into the dough requires special preparation, including fine grinding and soaking in hot water for at least 5 hours, which complicates its use and increases the cooking time of bread. The known composition does not provide high functional properties of the bread prepared from it, since the preparation does not allow to sufficiently extract and convert into digestible form the biologically active and mineral substances contained in sea kale.

Closest to the claimed is the composition for the preparation of rye-wheat bread "Murmansk" (Collection of recipes and technological instructions for the preparation of dietary and preventive products. M .: Pishchepromizdat, 1997. p.143), containing, kg: peeled rye flour 50, flour wheat flour of the first or second grade 50, pressed baker's yeast 1.0, edible salt 1.3, and as a source of biologically active substances from marine hydrobionts, including iodine, alginates, polysaccharides, minerals, including powder ok kelp 6.0, as well as coriander or caraway seeds - 0.5. Using the known composition, bread with a high iodine content is obtained, enriched with biologically active substances, which helps to remove radionuclides and heavy metal ions from the body and is recommended for the population in areas of environmental risk and iodine deficiency, as well as for diseases of the thyroid gland and cardiovascular system.

However, the known composition does not provide sufficiently high functional and prophylactic properties of bread prepared from it, since the biologically active substances contained in the used powder kelp are not fully physiologically available for assimilation. Murmansk bread does not have the ability to have a positive effect on the state of the gastrointestinal tract, on the normalization of intestinal microflora, and also on lowering cholesterol and blood sugar. In addition, the presence in the known composition of powdered untreated kelp degrades the organoleptic properties of Murmansky bread, increasing its crumbs and giving it a foreign taste, which is used to neutralize coriander or caraway seeds.

The objective of the invention is to provide a composition for the preparation of dietary rye-wheat bread with high functional and preventive, and at the same time good organoleptic properties.

The technical result of the invention consists in a positive effect on the condition of the human gastrointestinal tract, including anti-inflammatory, antispasmodic and regenerative effects, normalization of intestinal microflora, as well as lowering cholesterol and blood sugar.

The specified technical result is achieved by the composition for the preparation of dietary rye-wheat bread, including peeled rye flour, baking wheat flour, pressed baking yeast, edible salt and a source of biologically active and mineral substances from marine hydrobionts, which, unlike the known, contains flour wheat baking of the first grade and wheat flour of the second grade, while as a source of biologically active and mineral substances from mo Sgiach aquatic Laminal biogel includes the following component, kg:

peeled rye flour 50.0-50.6 first-grade wheat flour 24.4-25.3 second-grade baking wheat flour 24.7-25.0 pressed baker's yeast 0.5-0.6 food salt 1.80-1.86 laminal biogel 5.0-5.5 water in an amount that provides dough moisture 46.5-47.0%

The peeled rye flour used in the proposed composition (GOST R 52 809-2007) contains a large amount of dietary fiber (fiber and hemicellulose) and essential amino acids. Peeled rye flour in large quantities contains all the elements of the grain: the shell, bran particles, a germ that favorably affects the gastrointestinal system, B vitamins (B ₁ , B ₂ , B ₆ ), minerals, as well as iodine and fluorine.

Baking wheat flour (GOST R 52189-2003) of the first and second grade, obtained from soft wheat, has fine particles; it contains gluten, which is absent in peeled rye flour, which provides a sufficient amount of bread prepared from the proposed composition, its good shape stability and uniform fine developed porosity of the crumb.

Second-grade wheat baking flour contains a significant amount of bran particles. The presence of this flour enriches the composition with vegetable protein, vitamins, mineral compounds, gives the bread a pleasant bread flavor.

Introduced as a source of biologically active and mineral substances, the biogel laminar additionally enhances gluten, which makes it possible to increase the amount of second-grade wheat baking flour with weaker gluten, but containing plant-friendly substances, in the proposed composition.

Laminal (TU 9284-175-00472012-2000) is a gel-like preparation of consistency of apple puree obtained from seaweed Laminaria japonica (sea kale), in which all useful substances of this algae are maximally concentrated in an assimilable form, since the technology for its preparation provides destruction and partial transfer into the soluble form of the cell walls of algae. Laminal contains free sodium alginate (37-40%) in active form, as well as other soluble polysaccharides (fucose, mannose, glucose, galactose, mannitol) in an active and accessible form for human assimilation, due to which it has an enveloping and adhesive action and It is an effective enterosorbent. As you know, sodium alginate is one of the strongest sorbents of plant origin. Due to its composition, laminal has the ability to effectively bind and remove toxins, heavy metals and radionuclides from the body.

In addition, it contains a set of vitamins: provitamin A (carotene), vitamins B ₁ , B ₂ , C, PP; nicotinic and folic amino acids are present in an accessible form for assimilation, as well as possessing useful biological, including antitumor, polysaccharide activity fucoidan and laminin, iodine in organic form (4-5%), a number of trace elements of biogenic origin (sodium, potassium, calcium, magnesium, iron, zinc, manganese, copper), algal cellulose algulosis.

Clinical trials of laminal as a therapeutic and prophylactic agent for diseases of the gastrointestinal tract showed a high therapeutic effect in the prevention and treatment of gastritis, peptic ulcer and duodenal ulcer, biliary dyskinesia, allergies, gastroduodenitis, chronic hepatitis, enterocolitis, colitis, normalizes the microflora . Laminal has a beneficial effect in the case of both increased and decreased acid-forming functions of the stomach, in the treatment of antibiotics, chemotherapy and radiotherapy. Its use accelerates the regeneration of the gastrointestinal mucosa both in the case of gastritis associated with Helicobacter pylori, and without it.

It has been established that laminal normalizes the metabolism in the human body, lowers cholesterol and blood sugar, which makes its use effective in atherosclerosis and diabetes. It is also useful for allergic diseases.

There is evidence of normalization in the case of its use indicators of cellular and humoral immunities.

Thus, the proposed composition provides the production of rye-wheat bread, which is dietary and has a pronounced preventive effect. It has a positive effect on the condition of the gastrointestinal tract, participates in the normalization of intestinal microflora, lowers cholesterol and blood sugar, and also helps to remove radionuclides and heavy metal ions from the body, and is an additional source of iodine.

At the same time, the proposed composition allows to obtain rye-wheat bread with high consumer properties: good volume, developed uniform porosity, elastic crumb and a pleasant aroma.

The dough for bread from the proposed composition is prepared by any method adopted for the production of bread from a mixture of rye and wheat flour, while the biogel laminar is introduced at the end of the dough.

Examples of specific formulations for the preparation of wheat-rye bread

Example 1

The composition includes, kg:

peeled rye flour 50,0 first-grade wheat flour 25.3 second-grade baking wheat flour 24.7 pressed baker's yeast 0.5 food salt 1.8 laminal biogel 5,0 water 59.5

Example 2

The composition includes, kg:

peeled rye flour 50.6 first-grade wheat flour 24.4 second-grade baking wheat flour 25.0 pressed baker's yeast 0.60 food salt 1.86 laminal biogel 5.5 water 59.7

Claims (1)

Composition for the preparation of dietary rye-wheat bread, including peeled rye flour, baking wheat flour, pressed baker’s yeast, edible salt and a source of biologically active and mineral substances from marine aquatic organisms, characterized in that it contains first-class wheat flour and wheat flour bakery of the second grade, while as a source of biologically active and mineral substances from marine aquatic organisms contains laminal biogel in the following content of components, kg:
peeled rye flour 50.0-50.6 first-grade baking wheat flour 24.4-25.3 second-grade baking wheat flour 24.7-25.0 pressed baker's yeast 0.5-0.6 food salt 1.80-1.86 laminal biogel 5.0-5.5 water in an amount that provides dough moisture 46.5-47.0%