RU2411730C1 - Method of non-yeasted grain bread baking - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to bakery production, in particular - to production of bread of bioactivated grain. The method includes bioactivation of wheat grains by way of soaking unhulled wheat grains, its swelling, sprouting, bioactivated grains mincing, dough kneading out of milled grain mass, edible table salt, dry wheat gluten, citric acid, sunflower oil and natural milk whey, forming and baking. Apple puree in a quantity 15.0-17.0 g per 100 g of dry unhulled grains is additionally added during dough kneading. All the recipe components are mixed in a beating chamber during 3 minutes, the kneading worm rotation frequency being 5 s^-1. Then air is delivered into the chamber under a 0.4 MPa pressure and dough is beaten at 26-28°C during 3 minutes, the kneading worm rotation frequency being 10 s^-1. 0.17-0.20 kg dough pieces are formed under a 0.4 MPa working pressure. Baking is performed at a temperature of 260±5°C. The dough is prepared at the following ratio of recipe components, g per 100 g of dry unhulled grains: milled grain mass - 154.0; edible table salt - 1.5; sunflower oil - 2.0; natural milk whey - 20.0; dry wheat gluten - 2.9; citric acid - 0.2; apple puree - 15.0-17.0; water - as per calculation.

EFFECT: invention enables to improve quality and increase output of finished bread due to inclusion of fermentation and proving, to decelerate bread hardening process, intensify the process of the dietary purpose product production to reduce the product production labour and energy intensity as well as prime cost of the finished product.

3 ex, 1 tbl

Description

The invention relates to the food industry, in particular to baking, and can be used to produce bread from bioactivated grain.

The closest in technical essence and the achieved effect is the method of production of bread "Tibet", which involves soaking an unpeeled wheat grain in water for 7-10 hours at a temperature of 20-24 ° C, germination for 10-12 hours at a temperature of 20-24 ° FROM; part of the sprouted grain is dried to a moisture content of 30% and milled, the wet sprouted grain is crushed; kneading is carried out by mixing crushed wet grain and recipe components, except for crushed dried grain; ground dry grain and wet grain are taken in a ratio of 1: (1-20). The dough is fermented for 2-4 hours, and at the end of fermentation, crushed dried grain is added, cut, proofed and baked for 20-30 minutes at 200-220 ° C [RF Patent No. 21081818, IPC 6 A21B 8/02, publ. 04/20/98 in Bull. No. 11].

Disadvantages - low quality of bread, loss of dry matter during fermentation of the dough (2-3%) and, as a result, low yield of finished products; the duration of the dough preparation process due to the time and energy spent on drying, grinding the grain and fermenting the semi-finished product the complexity of technological equipment, the complexity, energy intensity.

The technical task of the invention is to improve the quality of grain bread, nutritional value and slow down the staling process, increase the yield of finished products, intensify the dough preparation process, reduce production and energy costs, increase the productivity of the bread production process, and therefore, significantly reduce the cost of production, expand the range of grain yeast-free of bread.

The technical task of the invention is achieved by the fact that in the method for the production of yeast-free grain bread, which includes bioactivation of wheat grain by soaking unshelled wheat grain, swelling, germinating, grinding bioactivated grain, kneading dough from ground grain mass, edible salt, dry wheat gluten, citric acid , sunflower oil, natural milk whey, molding and baking, the new is that when kneading the dough, apple puree in quantity TBE 15.0 g - 17.0 g per 100 g dry Not peeled grain prescription all components are mixed in the chamber at a speed churning mixing arm 5 s ^-1 for 3 minutes, then the chamber supplied with air under pressure of 0.4 MPa and they knock down the dough at a temperature of 26-28 ° C for 3 min at a kneading organ rotation speed of 10 s ^-1 , form dough pieces weighing 0.17-0.20 kg at a working pressure of 0.4 MPa, baking is carried out at a temperature of 260 ± 5 ° С, the dough is prepared at the next choice of the ratio of the recipe components, g per 100 g of dry unpeeled green on:

crushed grain mass - 154.0,

edible salt - 1.5,

sunflower oil - 2.0,

natural milk whey - 20.0,

dry wheat gluten - 2.9,

citric acid - 0.2,

apple puree - 15.0 - 17.0,

water - by calculation.

The technical result consists in improving the quality of grain bread, slowing down the process of staling, increasing the yield of finished products, intensifying the dough preparation process, reducing production and energy costs, and increasing the productivity of the bread production process.

A method of producing yeast-free cereal bread is as follows.

Pre-unshelled wheat grain is washed and kept in drinking water at a temperature of 18-20 ° C for 20-24 hours, then washed again and subjected to germination for 10-12 hours to a sprout size of not more than 1.5 mm. Wheat grain is crushed by cutting, passing it through a grinder with a hole diameter of 2 mm. Knead the dough from the crushed grain mass, common salt, natural milk whey, sunflower oil, dried wheat gluten, citric acid, apple puree, drinking water in the churning chamber at a kneading organ rotation frequency of 5 s ^-1 for 3 minutes. Then, air is supplied into the chamber under a pressure of 0.4 MPa and the test is knocked out at a temperature of 26-28 ° C for 3 min at a kneading organ rotation speed of 10 s ^-1 . Upon completion of the churning process, the dough is unloaded under a working pressure of 0.4 MPa and molded dough pieces weighing 0.17-0.20 kg. Baking is carried out at a temperature of 260 ± 5 ° C for 45-50 minutes. The dough is prepared at the next choice of the ratio of the recipe components, g per 100 g of dry unpeeled grain: crushed grain mass - 154.0, edible salt - 1.5, sunflower oil - 2.0, natural milk whey - 20.0, dry wheat gluten - 2.9, citric acid - 0.2, apple puree - 15.0-17.0, water - as calculated.

The resulting dough is a foamy mass.

The process of foaming is understood as intensive mixing of the semi-finished product with simultaneous saturation of it with air. Foam is a dispersed system consisting of gas bubbles separated by films of a dispersion medium. A characteristic feature of such dispersed systems is a high concentration of the dispersed phase in a liquid dispersion medium, high dispersion and a highly developed interphase surface [Zubchenko A.V. Confectionery technology. - Voronezh. - 2001].

It is significant that during mechanical loosening of the dough there are no fermentation and proofing processes, which reduces the process of dough preparation by 3-5 hours. Preparation of dough on milk whey improves the flavor of the yeast-free product. Adding applesauce to the dough allows you to increase the nutritional value of finished products.

Yeast-free bakery products are preferred for the diet of people suffering primarily from diseases of the gastrointestinal tract. The systematic use of bread prepared according to traditional technology using yeast as a baking powder negatively affects the immune system.

A method for producing yeast-free cereal bread is illustrated by the following examples.

Example 1

Pre-unshelled wheat grain is washed and kept in drinking water at a temperature of 18 ° C for 24 hours, then washed again and subjected to germination for 12 hours to a size of sprouts of no more than 1.5 mm. Wheat grain is crushed by cutting, passing it through a grinder with a hole diameter of 2 mm. Knead the dough from the crushed grain mass, common salt, natural milk whey, sunflower oil, dried wheat gluten, citric acid, apple puree, drinking water in the churning chamber at a kneading organ rotation frequency of 5 s ^-1 for 3 minutes. Then, air is supplied into the chamber under a pressure of 0.4 MPa and the test is knocked out at a temperature of 28 ° C for 3 min at a kneading organ rotation frequency of 10 s ^-1 . Upon completion of the whipping process, the dough is unloaded under a working pressure of 0.4 MPa and molded dough pieces weighing 0.17 kg. Baking is carried out at a temperature of 260 ° C for 45 minutes. The dough is prepared in the following ratio of recipe components, g per 100 g of dry unshelled grain:

Ground Grain 154.0 Edible salt 1,5 Sunflower oil 2.0 Natural milk whey 20,0 Dry wheat gluten 2.9 Lemon acid 0.5 Apple puree 15.0 Water 13,2

Water is taken taking into account the moisture content of the raw material so that the moisture content of the dough is 52.5%.

Organoleptic and physico-chemical quality indicators of the dough and bread are presented in the table.

Example 2

The method is carried out analogously to example 1, but the dosage of applesauce is 16.0 g per 100 g of dry unshelled grain. The mass of water per batch of dough is 12.7 g. Water is also taken taking into account the total moisture content of the raw materials so that the moisture content of the dough is 52.5%.

Organoleptic and physico-chemical quality indicators of the dough and bread are presented in the table.

Example 3

The method is carried out analogously to example 1, while the dosage of applesauce is 17.0 g per 100 g of dry unshelled grain. The mass of water per batch of dough is 12.2 g. Water is also taken taking into account the total moisture content of the raw materials so that the moisture content of the dough is 52.5%.

Organoleptic and physico-chemical quality indicators of the dough and bread are presented in the table.

The name of indicators The control Physico-chemical and organoleptic indicators by examples one 2 3 one 2 3 four 5 The density of the test, kg / m ³ 630 410 400 406 Specific volume cm ^3/100 g 170 204 210 206 Appearance: the form Correct, appropriate bread form in which baking was made surface Rough, no blasting or cracking color Golden brown Crumb condition Elastic crumb with uniform porosity More elastic crumb with uniform porosity Taste and smell Peculiar to bread from bioactivated (sprouted) grain of wheat without extraneous taste and odor Characteristic of bioactivated wheat grain with a slight apple aftertaste and flavor

The table shows that when making mashed dough, apple puree in the amount of 15.0-17.0 g per 100 g of dry unpeeled grain improves the organoleptic and physico-chemical characteristics of the finished product in comparison with the control. The use of applesauce, dry wheat gluten and citric acid leads to a redistribution of moisture in the product in the direction of reducing the mass fraction of free water, which allows to increase the shelf life of its freshness.

When making applesauce less than 15.0 g per 100 g of dry unpeeled grain, the dough does not reach the optimal properties necessary to obtain finished products of high quality.

At a dosage of more than 17.0 g per 100 g of dry unpeeled grain, the foamy structure of the dough is destroyed, the coalescence of air bubbles and the quality of the products deteriorate.

The proposed method for producing yeast-free grain bread allows you to: improve the quality and yield of finished bread by eliminating the stage of fermentation and proofing, slow down the process of staling, intensify the process of preparing a dietary product, reduce the complexity and energy consumption of the process of its production, reduce the cost of finished products.

Claims (1)

A method for the production of yeast-free grain bread, including bioactivation of wheat grain by soaking unpeeled wheat grain, swelling, germinating, grinding bioactivated grain, kneading dough from crushed grain mass, table salt, dry wheat gluten, citric acid, sunflower oil, natural milk whey, molding and baking, characterized in that, when kneading the dough, apple puree is additionally added to it in the amount of 15.0-17.0 g per 100 g of dry unshelled grain, all recipes urnye components are mixed in the chamber at a speed churning mixing arm 5 s ^-1 for 3 minutes, then the chamber supplied with air under pressure of 0.4 MPa and produces churning test at a temperature of 26-28 ° C for 3 minutes at a rotational frequency of kneading body 10s ^-1 , molded dough pieces weighing 0.17-0.20 kg at a working pressure of 0.4 MPa, baking is carried out at a temperature of 260 ± 5 ° C, the dough is prepared at the next choice of the ratio of the recipe components, g per 100 g of dry unpeeled grains:
chopped grain mass 154.0 food salt 1,5 sunflower oil 2.0 natural milk whey 20,0 dry wheat gluten 2.9 lemon acid 0.2 apple puree 15.0-17.0 water by calculation