RU2414132C2 - Dietary bread production method (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to its bakery branch and can be used for extensions of the range of varieties of dietary bread possessing preventive medical properties. The dietary bread preparation method includes the stage of sponge preparation from part of flour, yeast suspension and potable water, sponge fermentation, preparation of dough by mixing sponge with the other primary ingredients and the remaining part of flour, dough fermentation, handling, proofing and baking of dough semi-products. For sponge preparation one takes (per 100 kg of flour in dough) 30÷70 kg of oatmeal and 3÷5 kg of fermented rye malt or 30÷60 kg of oatmeal and 10÷15 kg of medium rye flour or 30 kg of oatmeal by way of brew and 10÷20 kg of wheat flour, yeast suspension and potable water while for dough preparation one takes 2 kg of food culinary salt, 1÷5 kg of sand sugar, potable water and the remaining mass of premium or first grade wheat flour. The sponge and dough fermentation time is maintained to be 70÷90 min and 20÷40 min accordingly, dough moisture content being 47÷52% depending on the weight fraction of oatmeal and grade of wheat flour therein.

EFFECT: invention enables improvement of organoleptic properties of dietary bread, its good quality and high content of the enriching additive represented by oatmeal.

3 cl, 3 ex

Description

The invention relates to the food industry, in particular to its baking industry, and can be used to expand the range of diet bread with therapeutic and prophylactic properties.

There is a method of producing bread of high nutritional value with a composite mixture (application No. 2006134416), characterized in that a composite mixture is prepared from millet, buckwheat, oat and germ wheat flakes in the ratio (18 ÷ 23) :( 29 ÷ 33) :( 17 ÷ 20) :( 36 ÷ 24), the resulting composite mixture in an amount of 10 ÷ 14% by weight of wheat baking flour is mixed with an electroactivated aqueous solution with parameters of pH 2.27 and the redox potential of +1179 mV, temperature 45 ± 2 ° С , in a ratio of 1: 2, incubated for 40 ± 2 min, then replaced ivayut composite dough prepared from a mixture of baking wheat flour, vegetable oil, baker's yeast slurry pressed, sodium salt solution and the remaining quantity of food electroactivated aqueous solution using the formulation fed to ferment dough, cutting, proofing and bake proofed dough pieces.

The disadvantage of this method is that the introduction of such a small amount of the composite mixture into the bread recipe cannot significantly increase the nutritional value of wheat bread. In addition, the technological process of making bread is complicated due to the need to prepare an electroactivated aqueous solution with the necessary parameters.

The closest analogue, which is taken as a prototype (English bread made from wheat flour according to STO 55905656-005-2007, the recipe is RC 55905656-005 / 1-2007, is produced according to the technological instruction TI 55905656-005 / 1-2007, the term for introduction is 2007-11-05). The method of production of English bread includes the stages of dough preparation, its fermentation, cutting, proofing and baking dough pieces. The dough is cooked in a double or steamless way. The coupled method includes the steps of preparing the dough and dough. The dough is prepared with a moisture content of 41 ÷ 45% of 45 ÷ 55% of the total flour mass in the dough, baker's yeast in the form of a yeast suspension and water. The resulting sponge has an initial temperature of 26 ÷ 32 ° C and roams for 180 ÷ 270 minutes. After that, the dough is kneaded from the remaining part of the flour, the rest of the recipe components and drinking water with its subsequent fermentation for 60 ÷ 90 minutes. The initial temperature of the test support within 27 ÷ 33 ° C. The pressure-free method consists in preparing the dough in one stage from the total amount of flour, baker's yeast in the form of a yeast suspension, drinking water and other recipe components, followed by its fermentation for 120 ÷ 240 minutes The initial temperature of the test support within 28 ÷ 32 ° C. Prescription components in the preparation of bread "English" is used in the following mass ratio per 100 kg of flour, in kg:

Baking wheat flour of the first or highest grade 95.0 ÷ 75.0

Oatmeal 5.0 ÷ 25.0

Pressed baker's yeast 3.0

Edible salt 1,5

Granulated Sugar 1.0

Vegetable oil 2.0

The disadvantage of this method is the low content of the enriching additive in the bread recipe, which also has low organoleptic properties.

The technical result of the present invention is to improve the organoleptic properties of diet bread while at the same time its good quality and high content in its formulation of an enriching additive in the form of oatmeal.

The technical result for the first option is achieved due to the fact that the method of preparing dietary bread includes the steps of making dough from a portion of flour, yeast suspension and drinking water, fermenting it, producing dough by mixing dough and the rest of the raw materials with the rest of the flour, fermenting the dough, cutting, proofing and baking dough pieces, while for the preparation of dough use, per 100 kg of flour in the dough, 30 ÷ 70 kg of oat flour, 3 ÷ 5 kg of rye fermented malt, yeast suspension and drinking water in an amount not required to obtain dough with a humidity of at least 50%, dough is subjected to fermentation for 70 ÷ 90 minutes, the dough is obtained by mixing dough, 2 kg of table salt, 1 ÷ 5 kg of granulated sugar and drinking water with the remaining 65 ÷ 25 kg of wheat flour of the first or highest grade and subjected to fermentation for 20 ÷ 40 min, and the humidity of the dough is maintained within 47 ÷ 52% depending on the mass fraction of oat flour and wheat flour in it.

The technical result for the second option is achieved due to the fact that the method of preparing dietary bread includes the steps of making dough from a portion of flour, yeast suspension and drinking water, fermenting it, producing dough by mixing dough and the rest of the raw materials with the rest of the flour, fermenting dough, butchering, proofing and baking of dough pieces, while for the preparation of dough use, per 100 kg of flour in the dough, 30 ÷ 60 kg of oat flour, 10 ÷ 15 kg of peeled rye flour, yeast suspension and drinking water in the amount required I get dough with a humidity of at least 50%, dough is fermented for 70 ÷ 90 min, the dough is obtained by mixing dough, 2 kg of common table salt, 1 ÷ 5 kg of granulated sugar and drinking water with the remaining 60 ÷ 25 kg of wheat flour first or higher grade and subjected to fermentation for 20 ÷ 40 min, and the humidity of the dough is maintained within 47 ÷ 51% depending on the mass fraction of oatmeal and wheat flour in it.

The technical result for the third option is achieved due to the fact that the method of preparing dietary bread includes the steps of making dough from a portion of flour, yeast suspension and drinking water, fermenting it, producing dough by mixing dough and the rest of the raw materials with the rest of the flour, fermenting dough, butchering, proofing and baking dough pieces, while for the preparation of dough, use, per 100 kg of flour in the dough, 30 kg of oatmeal in the form of tea leaves obtained by mixing oatmeal and drinking water with a temperature of 90-95 ° C the ratio of (1: 2) ÷ (1: 2.5) and cooling of the mixture, 10 ÷ 20 kg of wheat flour of the first or highest grade, yeast suspension and drinking water in the amount necessary to obtain dough with a humidity of at least 50%, dough subjected to fermentation for 70 ÷ 90 min, the dough is obtained by mixing dough, 2 kg of salt, 1 ÷ 5 kg of granulated sugar and drinking water with the remaining 60 ÷ 50 kg of wheat flour of the first or higher grade and subjected to fermentation for 20 ÷ 40 min, and the dough humidity is maintained within 51 ± 1%, depending on the variety of wheat m ki.

The invention is illustrated by the following examples.

Example 1

The following recipe components were used for the production of diet bread: oat flour, premium baking wheat flour, fermented rye malt, active dry baking yeast, edible salt, granulated sugar. Prescription components are used in the following ratio per 100 kg of flour, in kg:

Oatmeal 60.0

Premium wheat flour 37.0

Fermented rye malt 3.0

Dry active baker's yeast 0.5

Edible salt 2.0

Granulated Sugar 2.0

Dry active baker's yeast was used in the form of a yeast suspension prepared by mixing dry active yeast and water with a temperature of 38 ° C in a ratio of 1: 5, respectively, leaving the resulting mixture for 10 min and mixing it. Edible salt and granulated sugar are used in dry form.

The dough is obtained from 60.0 kg of oat flour with a moisture content of 9%, 3.0 kg of fermented rye malt with a moisture content of 9%, 3.0 kg of yeast suspension and 54.4 kg of water. The moisture content of the sponge is 52%, the initial temperature is 30 ° C, the fermentation time is 70 minutes.

Dough for bread per 100 kg of flour was obtained by mixing ready-made dough with 2.0 kg of edible salt, 2.0 kg of granulated sugar and 27.3 kg of water, adding to the obtained homogeneous mass of 37.0 kg of premium wheat flour with humidity 12% and kneading dough with a homogeneous consistency. The humidity of the test is 50%, the initial temperature is 28 ° C, the fermentation time is 40 minutes.

The finished fermented dough is divided into pieces of the required mass, which are laid in pre-greased forms. Dough pieces are sprayed with water and sent to the final proofing. The duration of the proofing was 60 minutes at a temperature of 35 ÷ 40 ° C. Baking bread weighing 400 g was carried out at a temperature of 190 ÷ 200 ° C for 30 min with moistening of the baking chamber in the first stage of baking.

Example 2

The following recipe components were used for the production of diet bread: baking wheat flour of the first grade, oatmeal, peeled rye flour, active dry baking yeast, edible salt, granulated sugar. Prescription components are used in the following ratio per 100 kg of flour, in kg:

Baking wheat flour of the first grade 60,0

Oatmeal 30.0

Peeled rye flour 10.0

Dry active baker's yeast 0.5

Edible salt 2.0

Granulated Sugar 2.0

Dry active baker's yeast was used in the form of a yeast suspension prepared by mixing dry active yeast and water with a temperature of 38 ° C in a ratio of 1: 5, respectively, leaving the resulting mixture for 10 min and mixing it. Edible salt and granulated sugar are used in dry form.

The dough is obtained from 30.0 kg of oat flour with a moisture content of 9%, 10.0 kg of peeled rye flour with a moisture content of 12%, 3.0 kg of yeast suspension and 30.1 kg of water. The humidity of the sponge is 50%, the initial temperature is 29 ° C, the fermentation time is 80 minutes.

Dough for bread per 100 kg of flour was obtained by mixing ready-made dough with 2.0 kg of table salt, 2.0 kg of granulated sugar and 42.4 kg of water, adding to the resulting homogeneous mass 60.0 kg of first-grade wheat flour with humidity 12% and kneading dough with a homogeneous consistency. The humidity of the test is 48%, the initial temperature is 30 ° C, the fermentation time is 30 minutes.

The remaining operations are carried out as in example 1.

Example 3

For the production of diet bread, the following recipe components were used: oat flour, baking wheat flour of the first grade, active dry baking yeast, edible salt, granulated sugar. Prescription components are used in the following ratio per 100 kg of flour, in kg:

Oatmeal 30.0

First-grade wheat flour 70.0

Dry active baker's yeast 0.5

Edible salt 2.0

Granulated Sugar 2.0

Dry active baker's yeast was used in the form of a yeast suspension prepared by mixing dry active yeast and water with a temperature of 38 ° C in a ratio of 1: 5, respectively, leaving the resulting mixture for 10 min and mixing it. Edible salt and granulated sugar are used in dry form.

From the entire prescription amount of oatmeal, tea leaves are prepared. For this, 30.0 kg of oatmeal with a moisture content of 9% are mixed with 60 kg of water with a temperature of 90 ° C until a homogeneous mixture is obtained, which is cooled to a temperature of 30 ° C.

The dough is obtained from oatmeal, 20.0 kg of first-grade wheat flour with a moisture content of 12%, 3.0 kg of yeast suspension and 66.4 kg of water. The humidity of the dough is 62%, the initial temperature is 28 ° C, the fermentation time is 90 minutes.

Dough for bread per 100 kg of flour was obtained by mixing ready-made dough with 2.0 kg of table salt, 2.0 kg of granulated sugar and 17.2 kg of water, adding 50.0 kg of first-grade wheat flour to a homogeneous mass with humidity 12% and kneading dough with a homogeneous consistency. The humidity of the test is 51%, the initial temperature is 31 ° C, the fermentation time is 20 minutes.

The remaining operations are carried out as in example 1.

The humidity of the test is recommended to be maintained within the following limits:

30% of oatmeal instead of wheat flour of the first grade - 48 ± 0.5%;

30% oatmeal instead of premium wheat flour - 47 ± 0.5%;

40% of oatmeal instead of wheat flour of the first grade - 49 ± 0.5%;

40% of oatmeal instead of premium wheat flour - 48 ± 0.5%;

50% oatmeal instead of wheat flour of the first grade - 50 ± 0.5%;

50% oatmeal instead of premium wheat flour - 49 ± 0.5%;

60% of oatmeal instead of wheat flour of the first grade - 51 ± 0.5%;

60% of oatmeal instead of premium wheat flour - 50 ± 0.5%;

70% of oatmeal instead of wheat flour of the first grade - 52 ± 0.5%;

70% of oatmeal instead of premium wheat flour - 51 ± 0.5%.

Values may also vary depending on the quality of the wheat flour. When preparing the dough using flour oatmeal, the optimum moisture content is 51 ± 1%.

Improving the organoleptic properties of diet bread with both its good quality and high content in the formulation of an enriching additive in the form of oatmeal is ensured by the fact that:

1. The composition of bread includes fermented rye malt or peeled rye flour and granulated sugar, which improve the organoleptic properties of bread. Instead of introducing rye fermented malt or peeled rye flour into the bread composition, brewing the whole recipe amount of oatmeal can be used, which also improves the organoleptic properties of bread.

2. The whole recipe amount of oatmeal is used to prepare dough with a humidity of at least 50%, as a result of which the swelling of dough takes place swelling of oatmeal particles with high water absorption capacity, and the gluten of wheat flour introduced at the stage of dough preparation is not exposed weakening in dough, which allows you to get good quality bread. If the moisture content of the dough is less than 50%, there is not enough water to swell the particles of oatmeal and adverse conditions are created for the vital activity of the yeast.

3. The optimal duration of yeast fermentation for the adaptation of yeast to the flour medium was established. When the fermentation time of the dough is less than 70 minutes, the yeast does not adapt to the flour environment sufficiently, which in turn leads to poor quality bread. An increase in the duration of fermentation of the dough for more than 90 minutes is impractical, since there is no improvement in the quality of bread.

4. The optimal duration of the fermentation test. With a dough fermentation duration of less than 20 minutes, the dough does not have time to achieve the necessary rheological properties, the stress relaxation in the dough does not have time to occur, which in turn leads to poor quality bread. An increase in the duration of the fermentation of the dough for more than 40 minutes is impractical, since there is no improvement in the quality of bread.

5. The optimal moisture content of the dough is established, the value of which depends on the mass fraction of oatmeal in the dough and the variety of wheat flour. If the moisture content of the dough is less than optimal, the dough turns out to be “strong” in consistency, which leads to poor quality bread and a decrease in bread yield. If the moisture content of the dough is more than optimal, the dough turns out to be “weak” in consistency, which leads to difficulties in cutting it and the increased humidity of the crumb of the finished bread, which reduces its consumer properties.

Claims (3)

1. A method of preparing dietary bread, comprising the steps of preparing a dough from a portion of flour, yeast suspension and drinking water, fermenting it, making dough by mixing dough and other raw materials with the rest of the flour, fermenting dough, cutting, proofing and baking dough pieces, characterized in that for the preparation of dough use, per 100 kg of flour in the dough, 30 ÷ 70 kg of oat flour, 3 ÷ 5 kg of rye fermented malt, yeast suspension and drinking water in the amount necessary to obtain dough with a humidity of at least 50%, about steam is subjected to fermentation for 70 ÷ 90 min, the dough is obtained by mixing dough, 2 kg of common salt, 1 ÷ 5 kg of granulated sugar and drinking water with the remaining 65 ÷ 25 kg of wheat flour of the first or highest grade and subjected to fermentation for 20 ÷ 40 min, and the humidity of the dough is maintained within 47 ÷ 52%, depending on the mass fraction of oatmeal and wheat flour in it. 2. A method of preparing dietary bread, comprising the steps of preparing a dough from a portion of flour, yeast suspension and drinking water, fermenting it, making dough by mixing dough and the rest of the raw materials with the remaining part of the flour, fermenting dough, cutting, proofing and baking dough pieces, characterized in that for the preparation of dough use, per 100 kg of flour in the dough, 30 ÷ 60 kg of oat flour, 10 ÷ 15 kg of peeled rye flour, yeast suspension and drinking water in the amount necessary to obtain dough with a humidity of at least 50%, the dough is exposed fermented for 70 ÷ 90 min, the dough is obtained by mixing dough, 2 kg of common salt, 1 ÷ 5 kg of granulated sugar and drinking water with the remaining 60 ÷ 25 kg of wheat flour of the first or highest grade and subjected to fermentation for 20 ÷ 40 min, and the humidity of the dough is maintained within 47 ÷ 51%, depending on the mass fraction of oatmeal and wheat flour in it. 3. A method of preparing dietary bread, comprising the steps of preparing a dough from a portion of flour, yeast suspension and drinking water, fermenting it, making dough by mixing dough and the rest of the raw materials with the rest of the flour, fermenting dough, cutting, proofing and baking dough pieces, characterized in that for the preparation of dough, use, per 100 kg of flour in the dough, 30 kg of oatmeal in the form of tea leaves obtained by mixing oatmeal and drinking water with a temperature of 90 ÷ 95 ° C in the ratio (1: 2) ÷ (1: 2, 5) and cooling the resulting mixture, 10 ÷ 20 kg of wheat flour of the first or higher grade, yeast suspension and drinking water in the amount necessary to obtain a dough with a humidity of at least 50%, the dough is fermented for 70 ÷ 90 minutes, the dough is obtained by mixing the dough, 2 kg of table salt, 1 ÷ 5 kg of granulated sugar and drinking water with the remaining 60 ÷ 50 kg of wheat flour of the first or higher grade and subjected to fermentation for 20 ÷ 40 min, and the humidity of the dough is maintained within (51 ± 1)%, depending on the type of wheat flour.