RU2435404C1 - Method of bread baking - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The method involves kneading dough of prime, first or second grade wheat flour, compressed yeast, culinary salt, sand sugar and water, its fermentation, handling, proving and baking. Additionally added to the dough in the process of kneading is pumpkin flour produced from dried and milled pumpkin pump and taken in a quantity of 7.5-15% of the total flour quantity as well as millet flour produced of ground millet and taken in a quantity of 7.5-15% of the total flour quantity. Pumpkin and millet flour is preliminarily mixed with wheat flour. ^ EFFECT: invention enables increase of dietary fibre content in the finished product, improvement of organoleptic and physicochemical properties of bread of prime, first or second grade wheat flour, extension of the available range of functional purpose bakery products for alimentation of school and pre-school age children as well as increase of their food and biological value and biological efficiency. ^ 1 dwg, 1 tbl, 3 ex

Description

The invention relates to the food industry, namely to baking.

Around the world, the diets of children and adolescents are characterized by a deficiency of most vitamins, insufficient intake of a number of minerals and trace elements. A burning issue is the consumption of dietary fiber and fiber. Fiber prevents cancer and diabetes, slows the absorption of carbohydrates and fats, therefore, the use of fiber-rich foods reduces the risk of increasing sugar in the body, and also helps to combat the spread of obesity among children.

The closest in technical essence and the achieved effect is a method of making white bread from wheat flour of the first, second or highest grade, including kneading dough from wheat flour of the first, second or highest grade, pressed yeast, table salt, sugar, sand and water, its fermentation , cutting, proofing and baking (prototype - Collection of technological instructions for the production of bread and bakery products. - M .: Preiskurantizdat, 1989, p.209-210).

The main disadvantage of the prototype is the low fiber content.

An object of the invention is to increase the fiber content in finished products, improve the organoleptic and physico-chemical characteristics of bread from wheat flour of the first, second or higher grade, expand the range of bakery products for functional purposes for children of school and preschool age, as well as increase their food, biological values and biological effectiveness.

The technical problem is achieved by the fact that in the method of making bread, including kneading dough from wheat flour of the first, second or higher grade, pressed yeast, table salt, sugar, sand and water, its fermentation, cutting, proofing and baking, different from the proposed prototype that when kneading dough, it is additionally made with pumpkin flour obtained from dried and chopped pumpkin pulp in an amount of 7.5-15% of the total amount of flour and millet flour obtained from ground millet in an amount of 7.5-15% from of common the amount of flour, and pumpkin and millet flour are pre-mixed with wheat flour.

The drawing shows a method of making bread. The baking method is unpaired.

Baking required

- drinking water according to GOST 2874;

- table salt in accordance with GOST 13830;

- pressed baking yeast according to GOST 171 with a lifting force of not more than 70 min;

- the water temperature should not exceed 45 ° C;

- humidity dough from flour of the highest grade 43.5%.

The amount of water introduced into the dough is determined based on the moisture content of all components of the formulation. To do this, the moisture content of the flour is determined by dehydration of the sample in a drying cabinet SESh-3M. The moisture content of the yeast suspension and salt is standard - 93.75% and 5%, respectively.

The procedure for calculating the mass of dry matter and moisture in the raw materials is as follows:

where G _c is the mass of raw materials, kg; a - solids content in raw materials,%.

Kneading the dough is carried out on a dough mixing machine U1-ETV. Wheat flour of the first, second or higher grade is mixed with pumpkin flour 7.5-15% and 7.5-15% of millet flour to the mass of wheat flour of the first, second or higher grade.

Fermentation of the dough in a proofer at a temperature of 30-32 ° C and a relative humidity of 85%, two dips after 60 and 120 minutes from the start of fermentation.

The fermented dough is divided into three pieces of equal mass. The first two slices for baking molded bread are placed in greased forms with vegetable oil, and for hearth bread, a round piece on a sheet.

After the proofing is completed, the test pieces are sent to the oven:

the duration of baking molded bread 35-40 minutes, hearth 30-35 minutes

The method is illustrated by the following examples (calculation per 100 g of flour)

Example 1

85 g of wheat flour is mixed with 7.5 g (7.5%) of pumpkin flour and 7.5 g (7.5%) of millet flour is made with 2 g baked yeast, water 56 g, salt 1 g, sugar sand 1 g. Fermentation of the dough is carried out for 180 minutes Next, the dough is sent for proofing and baking. Organoleptic and physico-chemical indicators are presented in table 1.

Example 2

80 g of flour is mixed with 10 g (10%) of pumpkin flour and 10 g (10%) of millet flour is made by baking yeast pressed in an amount of 2 g, water 56 g, salt 1 g, sugar 1 g. Fermentation of the dough is carried out for 180 minutes Next, the dough is sent for proofing and baking. Organoleptic and physico-chemical indicators are presented in table 1.

Example 3

70 g of flour is mixed with 15 g (15%) of pumpkin flour and 15 g (15%) of millet flour is made by baked yeast in the amount of 2 g, water 56 g, salt 1 g, sugar 1 g. Fermentation of the dough is carried out for 180 minutes Next, the dough is sent for proofing and baking. Organoleptic and physico-chemical indicators are presented in table 1.

When pumpkin flour is added in an amount of less than 7.5% or more than 15% and millet flour in an amount of less than 7.5% or more than 15% of the total amount of first, second or higher grade wheat flour, the organoleptic and physico-chemical characteristics of the finished products deteriorate .

From table 1 it is seen that the finished product obtained by the proposed method have higher organoleptic quality indicators. They have more minerals, fiber, protein and fewer carbohydrates.

The proposed method of making bread makes it possible to improve the organoleptic and physico-chemical characteristics of bread from wheat flour of the first, second or highest grade and use it as a functional product for the diet of school and preschool children.

Table 1 organoleptic and physico-chemical characteristics of finished products Indicators Known method The proposed method by examples 1 way 2 way 2 way Organoleptic indicators The form right Surface No cracks or blasts Color light golden golden Crumb Condition: Bakedness Baked not sticky PROMES Soft elastic Very soft Elasticity crumb elastic crumb Porosity Soft uniform Taste Well defined, no off-flavor Well expressed with a characteristic taste of a mixture of pumpkin and millet flour, without extraneous taste Smell Well defined, odorless Well defined, with a characteristic odor of a mixture of pumpkin and millet flour, odorless physical and chemical indicators Minerals (Ash) 1.4 1.9 1.9 1.9 Cellulose 0.1 0.7 0.9 1,0 Fat 0.8 1,0 1,0 0.9 Squirrels 7.7 8.9 8.9 11.5 carbohydrates 49.5 42,2 42,2 41.7 Calories per 100 g of product 241.0 213.4 213.4 220.5

Claims (1)

A method of making bread, including kneading dough from wheat flour of the first, second or higher grade, pressed yeast, table salt, granulated sugar and water, fermenting, cutting, proofing and baking, characterized in that when kneading the dough, it is additionally introduced into it pumpkin flour obtained from dried and chopped pumpkin pulp in an amount of 7.5-15% of the total amount of flour and millet flour obtained from ground millet in an amount of 7.5-15% of the total amount of flour, and pumpkin and millet flour previously make laugh ayut wheat flour.

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