RU2408191C2 - Development of technology for bread food value enhancement due to chitosan-containing additives usage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to bakery production and may be used in industrial-scale production of bakery products envisaged for dietary and prophylactic feeding. The method envisages preparation of a solution by way of stirring (during 0.5-1 minutes) one of the following acids: acetic or amber or citric or malic acid taken in a 3% concentration or milk cheese whey and chitosan additive. The solution in maintained till a gel state. The produced solution, compressed yeast, wheat flour, water are stirred till dough formation. Then one performs dough fermentation, cutting, proofing and the finished product baking.

EFFECT: invention allows to increase quality of finished products in terms of porosity and specific volume characteristics and to enhance the product food value.

2 cl, 5 ex, 2 tbl

Description

The invention relates to the food industry, namely to the field of bakery production, and can be used in the production of mass varieties of bakery products and for products intended for dietary and preventive nutrition.

A known method for the production of bakery products from premium wheat flour and a method from a mixture of peeled rye flour and first grade wheat, involving the use of a biopolymer of chitin-glucan complex containing chitin - 86%, glucans - 12.4%, melanin - 1.6% ( Kuznetsova L.I., Kiseleva N.A. (SibF State Research Institute of Baking Industry), Ganicheva S.I., Bystrova E.S. (VNII PAKK). Chitin-glucan complex - a new additive for the production of bread // Bakery in Russia. - 2000. - No. 4. - p.14-15). This method solved the problem of determining the dose of the additive and there is no data on the nutritional value of bakery products using chitin-glucan complex.

Closest to the proposed method according to the composition of the additive and the technical essence is a method for the production of grain bread using food chitosan Amidan, including dispersing grain, mixing dispersed grain mass, yeast suspension, salt and Amidan additives (Fazlutdinova AN, Labutina N.V., Puchkova L.I., Gamzazade A.I. Application of chitosan in the production of bread from whole grain of wheat // Russian Bakery. - 2003. - No. 1. - p. 34-35). The method considers the effect of the additive on the rheological properties of the dough and the quality of only grain bread, and there is no data on the change in the properties of dough made from wheat or a mixture of wheat and rye flour, and ways to increase the digestibility of chitosan in bakery products are also not shown.

The technical result of the proposed method is to increase the nutritional value of bakery products, in particular the content of dietary fiber and essential amino acids, as well as the digestibility of the chemical composition of Chitosan additives by creating an acidic environment for it. In addition, there is a pleasant taste and aroma of bread, as well as a pronounced and uniform coloring of the crust.

The technical result achieved is achieved by the fact that in the method for the production of bakery products according to the invention, solutions of one of the acids: acetic or succinic, or citric or malic, taken in a concentration of 3%, or milk cheese whey and Chitosan additives are initially prepared. Chitosan contribute in an amount of 1-1.5% by weight of flour, the ratio of one of the acids, or cheese whey and Chitosan additives is 10: (1-1.5). The solutions are kept to a gel state at a temperature of 18-24 ° C for: 10-15 minutes when using malic or acetic acid; 20-25 min - citric acid; 30-35 min - succinic acid; 10-15 min - whey milk whey. The resulting solution is added during the kneading of the dough instead of the part of all the water necessary for kneading the dough. The solution, salt, pressed yeast, wheat flour, the rest of the water is mixed until a dough is formed. Then the dough is fermented, cut, proofed and baked.

The technological result is achieved as follows. The proposed method for the production of bakery products is based on the dietary supplement Chitosan. Chitosan is a derivative of the natural cellulose-like biopolymer belonging to the class of polysaccharides - chitin. Chitin, as well as cellulose, is widespread in nature. In particular, it is part of the supporting tissues and the external skeleton of crustaceans. The structural formula of chitin consists of an unbranched chain of β-1-4-linked residues of N-acetyl-D-glucosamine. Chitosan is obtained from crab shell chitin by acetylation, i.e. removal of acyl (carbon compound), which gives rigidity, as if “cementing” chitin. Chitosan is an ion with a positive charge, has a very high degree of purification from acyl - 85%, which leads to a high functional effect of Chitosan (patent No. 21167733). Chitin in its structure is similar to fibrin in the form of a straight chain polymer, consists of 1000-3000 pieces of N-monoacylglucosoamines. Chitosan (TU 9289-002-004-2124-03) is defined as a product of the XXI century, since its scope provides for use in medicine, cosmetology, the food industry - dairy, fish processing, meat processing, wine-making. However, compared with other industries, the use of Chitosan in the bakery industry has been little studied and is in its initial stage.

In the invention, using the Chitosan additive, the main features of the product were taken into account:

- in the human body, Chitosan is decomposed into low molecular weight compounds and is easily absorbed by the human body;

- Chitosan in an acidic environment is dissolved and converted into a group of positive ions;

- Chitosan after dissolution acquires the property of a gel and has a high adsorption capacity;

- Chitosan is a natural fibrin, non-toxic and has no side effects.

Chitosan is a multifunctional compound with prophylactic properties - sorption, immunomodulating, lipotropic, regenerating. The use of Chitosan in food has a beneficial effect on the state of the gastric mucosa in patients with gastritis with high acidity, while lowering the level of cholesterol and fats in the body. Chitosan reduces the intensity of fermentation processes in the intestines and sorb toxins secreted by microorganisms, which protects the body from gastrointestinal infections. In the invention, it is recommended to use Chitosan in an amount of from 1 to 1.5% by weight of flour for bakery products of high nutritional value. The decrease in the amount of Chitosan does not provide the preventive properties of bakery products, and the use of Chitosan in an amount exceeding 1.5% reduces the quality of the bread — reduced volume, uneven porosity.

The ratio of one of the food acids or whey and whey and Chitosan 10 supplements is recommended: (1-1.5). The used acids malic, or acetic, or succinic, or citric should have a concentration of 3%, the use of an acid with a lower concentration significantly lengthens the process of dissolution of Chitosan, and at a concentration of 1.5-2% the formation of a gel-like state of the solution is not achieved. The use of acids with a concentration of more than 3% significantly accelerates the process of dissolution of Chitosan, however, the acidic environment of the prepared solution has an adverse effect on the properties of the test - increased acidity, delayed fermentation.

The aging of acid or cheese whey solutions is carried out at a room temperature of 18-24 ° C, a decrease in temperature increases the duration of Chitosan dissolution, an increase in the aging temperature somewhat accelerates the preparation of solutions, however, taking into account the production conditions, it is advisable to carry out the dissolution in the workshop without additional technological operations, in particular heating.

The duration of aging of acid or milk whey solutions is determined by the formation of a gel state. Decreasing the duration of the aging of solutions for malic or acetic acid - up to 8-9 minutes, for citric - up to 15-17 minutes, for succinic - up to 26-28 minutes, for milk cheese whey - up to 5-8 minutes is insufficient for the formation of Chitosan gel . Longer holding periods of solutions, compared with the recommended, do not affect the state of the solutions.

Moreover, the technological result of the proposed method is ensured by using the entire claimed combination of features. The method is as follows.

For the production of bakery products, a solution is initially prepared by mixing acetic acid, or succinic acid, or citric acid, or apple acid concentration of 3%, or milk cheese whey and Chitosan additives taken in a ratio of 10: (1-1.5) and holding to gel state. The resulting solution, salt, pressed yeast, wheat flour, the rest of the water is mixed until a dough is formed. The resulting dough is subjected to fermentation, spend its cutting, proofing and baking bread.

Chitosan additive is added in an amount of 1 to 1.5% by weight of flour in the dough; when preparing the dough, a Chitosan solution in one of the acids or in milk cheese whey is replaced with a portion of the water necessary for kneading the dough.

The aging of Chitosan solution in one of the acids or in milk cheese whey is carried out at a temperature of 18-24 ° C for:

- 10-15 minutes when using malic acid or acetic acid;

- 20-25 min - citric acid;

- 30-35 min - succinic acid;

- 10-15 min - milk cheese whey.

Examples of the method.

Example 1

A bakery product is prepared from premium-grade wheat flour in an unpaired way from 100 kg of flour.

A solution is prepared in a bowl of 10 l of acetic acid of 3% concentration and 1 kg of chitosan (1% by weight of flour in the dough), stirred for 0.5 min and kept at a temperature of 20 ° С for 15 min.

A suspension of 2 kg of compressed yeast (2% by weight of flour in the dough) and 5 liters of water is prepared.

A suspension of yeast is added to the prepared solution, then 100 kg of wheat flour, 1.5 kg of salt, the rest of the water (45 liters) are added and the dough is kneaded. The duration of the batch is 8 minutes.

The dough roams for 150 minutes at a temperature of 30 ° C with two dips every hour. The dough is cut, proofing is carried out at a temperature of 37 ° C and a relative humidity of 75% for 40 minutes, then the dough pieces are baked at a temperature of 215 ° C.

Example 2

Carried out analogously to example 1, only prepare a solution of 10 l of succinic acid of 3% concentration and Chitosan 1.3 kg (1.3% by weight of flour in the dough), mix for 1 minute and incubated at a temperature of 24 ° C for 30 minutes .

A suspension of 2 kg of compressed yeast (2% by weight of flour in the dough) and 5 liters of water is prepared.

A suspension of yeast is added to the prepared solution, then 100 kg of wheat flour, 1.5 kg of salt, the rest of the water (45 liters) are added and the dough is kneaded. The duration of the batch is 10 minutes.

The dough roams for 140 minutes at a temperature of 31 ° C with two dips every hour. The dough is cut, proofing is carried out at a temperature of 36 ° C and a relative humidity of 75% for 38 minutes, then the dough pieces are baked at a temperature of 218 ° C.

Example 3

Carried out analogously to example 1, only prepare a solution of 10 l of citric acid of 3% concentration and Chitosan 1.5 kg (1.5% by weight of flour in the dough), mix for 1 minute and incubated at a temperature of 22 ° C for 23 min .

A suspension of 2 kg of compressed yeast (2% by weight of flour in the dough) and 5 liters of water is prepared.

A suspension of yeast is added to the prepared solution, then 100 kg of wheat flour, 1.5 kg of salt, the rest of the water (45 liters) are added and the dough is kneaded. The duration of the batch is 10 minutes.

The dough wanders for 140 minutes at a temperature of 30 ° C with two dips every hour. The dough is cut, proofing is carried out at a temperature of 36 ° C and a relative humidity of 78% for 42 minutes, then the dough pieces are baked at a temperature of 210 ° C.

Example 4

Carried out analogously to example 1, only prepare a solution of 10 l of malic acid of 3% concentration and Chitosan 1.2 kg (1.2%) to the mass of flour in the dough), mix for 0.5 minutes and incubated at a temperature of 24 ° C for 12 minutes.

A suspension of 2 kg of compressed yeast (2% by weight of flour in the dough) and 5 liters of water is prepared.

A suspension of yeast is added to the prepared solution, then 100 kg of wheat flour, 1.5 kg of salt, the rest of the water (45 liters) are added and the dough is kneaded. The duration of the batch is 10 minutes.

The dough wanders for 145 minutes at a temperature of 30 ° C with two dips every hour. The dough is cut, proofing is carried out at a temperature of 36 ° C and a relative humidity of 76% for 38 minutes, then the dough pieces are baked at a temperature of 218 ° C.

Example 5

Carried out analogously to example 1, only prepare a solution of 10 l of milk cheese whey and Chitosan 1.2 kg (1.2% by weight of flour in the dough), mix for 1 minute and incubated at a temperature of 22 ° C for 15 minutes.

A suspension of 2 kg of compressed yeast (2% by weight of flour in the dough) and 5 liters of water is prepared.

A suspension of yeast is added to the prepared solution, then 100 kg of wheat flour, 1.5 kg of salt, the rest of the water (45 liters) are added and the dough is kneaded. The duration of the batch is 10 minutes.

The dough roams for 145 minutes at a temperature of 31 ° C with two dips every hour. The dough is cut, proofing is carried out at a temperature of 38 ° C and a relative humidity of 75% for 38 minutes, then baking dough pieces at a temperature of 220 ° C.

Quality indicators of bread from wheat flour of the highest grade weighing 0.3 kg using various technological modes are presented in table 1. The results of the analysis of the quality of bread prepared by the proposed method allow us to conclude that, compared with the closest analogue, the most effective in terms of specific volume and porosity bread are the modes indicated in the claims.

Table 1 Bread quality indicators Name of indicator Examples Control, no add one 2 3 four 5 The amount of Chitosan,% by weight of flour - one 1.3 1,5 1,2 1,2 Humidity% 43,4 43,2 43,4 43,4 43,2 43.6 Acidity, degrees 3.2 3.4 3.0 3.2 3.0 3.2 Porosity,% 68 70 71 69 72 72 Specific volume cm ^3/100 g 297 312 307 300 314 319 Color of bread crusts Pale yellow Light brown Yellow with a golden hue Yellow with a golden hue Yellow with a golden hue Yellow with a golden hue

Bakery products produced by the proposed method using biologically active additives Chitosan, food acids or whey cheese, the sequence of operations and the intervals specified in the formula, have better characteristics compared to products developed by the known method. Finished products have high specific volume and porosity. A pleasant aroma of bread, uniform thin-walled porosity, uniform coloring of the crusts and their attractive yellow-golden color are noted. According to the proposed method, bakery products using solutions of Chitosan in malic and succinic acid have a low acidity, which gives the basis for the use of products in diet food. The use of Chitosan solutions in food acids or in milk whey creates conditions due to its transfer from a crystalline state to an amorphous state, better digestibility of the chemical composition of Chitosan.

In bakery products made using a solution of milk cheese whey and Chitosan, the biological value increases - the content of amino acids, including essential ones, increases. The amino acid content is presented in table 2.

table 2 The content of essential amino acids in bread, mg / 100 g Name of amino acid Premium Wheat Bread Control, no additions With the addition of a solution of Chitosan in milk whey (example 5) Valine 0.60 0.61 Isoleucine 0.52 0.52 Leucine 0.83 0.96 Lysine 0.53 0.54 Threonine 0.45 0.49 Methionine 0.32 0.35 Phenylalanine 0.68 0.74 Total: 3.93 4.21

Bakery products using the Chitosan additive can be produced by single-phase and two-phase methods from wheat or rye flour without the use of additional equipment.

Claims (2)

1. A method for the production of bakery products, characterized in that the solution is initially prepared by stirring for 0.5-1 min 3% acid or milk whey with Chitosan additive in an amount of 1-1.5% by weight of flour and holding to formation of a gel state, while acetic or succinic, or citric, or malic acids are used as the acid, then salt, pressed yeast, wheat flour, water are added and mixed until the dough is formed, the dough is fermented, cut, proofed and stove of finished products. 2. The method according to claim 1, characterized in that the aging of solutions of acids or cheese whey with the addition of Chitosan is carried out at a temperature of 18-24 ° C.