RU2436375C1 - Bread preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to bakery industry. The bread preparation method involves kneading dough of first or prime grade wheat flour, compressed yeast, culinary salt and water, its fermentation, handling, proving of dough pieces and their baking. Additionally in the process of dough kneading one introduces full fat linseed floor of light-coloured seeds in an amount of 9.5 - 15% of the first or prime grade wheat flour weight.

EFFECT: invention allows to improve organoleptic properties of the products, reduce adhesive properties of the dough, enhance biological value and extend the range of bakery products having a preventive action.

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Description

The invention relates to bakery production, in particular the production of bakery products.

A known method of making bread Krasnoselsky hearth piece from wheat flour of the first or second grade. It includes kneading dough from wheat flour of the first or second grade, pressed yeast, table salt, granulated sugar and water, its fermentation, cutting, proofing and baking [1].

A known method of preparing grain bread from a whole biologically active wheat grain, comprising introducing flax seeds into the grain mass during the preparation of the dough and sprinkling flax seeds on the dough pieces before proofing [2].

A known method of making bread, involving kneading dough from wheat flour, water, salt, yeast, flax seeds, a fat component, a baking improver, the remaining components provided for in the recipe, fermenting the dough, cutting, proofing and baking the finished dough pieces, moreover, to happen swelling and softening of flax seeds, prepare a semi-finished product by mixing flour and water in a ratio of 1: 2-1: 4, seeds, after which the resulting semi-finished product is mixed with the rest of the flour, water and other components, provided GOVERNMENTAL formulation, and the resulting mixture was incubated for 1-1.6 hours at 25-35 ° C. Fermentation of the test is carried out for 20-40 minutes [3].

Bread made without flax seeds has a number of disadvantages, such as: inferiority of the fatty acid composition, the inability to use the product by consumers suffering from high cholesterol, the dough has low water absorption capacity and high adhesive properties, the duration of the dough fermentation process, and the absence of a bright product in the finished product pronounced taste and aroma, low biological value.

A common drawback of using flax seeds in bakery products is that the addition of whole flax seeds to bakery products of more than 5% distorts a person’s usual taste sensations. Methods of softening flax seeds are quite expensive and time-consuming.

The introduction of whole flax seeds into bakery products in an amount of less than 5% does not give a pronounced healing effect, and the bakery products themselves cannot be attributed to bread for the so-called functional nutrition, which implies the daily consumption of products that regulate the life of the body as a whole, or improve the activity of certain systems and organs or their functions [4].

The introduction of flax flour in an amount of 40 ... 60% by weight of wheat flour of various varieties is impractical for economic reasons. In this case, there is a significant increase in the cost of products compared to prototypes without linseed flour.

Canadian nutritionists recommend eating 1.2 ... 1.6 g / day OMEGA 3 fats, US experts 2.2 g / day, and the preliminary NATO symposium on OMEGA 3 and OMEGA 6 fatty acids recommended the combined intake of polyunsaturated fatty acids in amounts 0.8 g / day [5].

According to the theory of A.A. Pokrovsky daily requires 80 ... 100 g of fat. Including essential polyunsaturated fatty acids (OMEGA 3) 2 ... 6 g [6]. If we take products with a flax flour content of 40% by weight of wheat flour, it turns out that 100 g of products will contain about 8.5 g of alpha-linolenic acid only, and the amount of polyunsaturated fatty acids is 15.5 g. This is an overkill.

In addition, in wheat flour products of various grades with flax flour content of 40 ... 60% of wheat flour, caloric content increases from 280 ... 350 kcal per 100 g for prototypes (without flax flour) to 400 ... 460 kcal per 100 g for flax products flour.

The closest invention to the proposed is a "Method of making bread" [7].

The process of making bread is as follows: the dough is kneaded from wheat flour of the first grade, pressed yeast in the form of a suspension, a solution of sodium chloride and sugar solution, a fat product, natural milk whey; fermentation, proofing and baking of dough are carried out. Fermentation of the dough is carried out for 40-45 min, and when kneading the dough, additionally add dry wheat gluten in an amount of 2.7-3.0% to the mass of wheat flour of the first grade, as a fat product add a mixture of sesame and linen flour in a ratio of 2: 1 and in an amount of 9% by weight of wheat flour of the first grade, with sesame and flaxseed flour obtained by grinding seeds of sesame and flax to a size of 180-200 microns after their hydrothermal treatment at a temperature of 50 ° C for 2 min.

The technical result consists in reducing the release properties of the dough, intensifying the fermentation process of the dough, improving the fatty acid composition of the finished product with essential unsaturated fatty acids, improving the vitamin and mineral composition of bread and its organoleptic characteristics, increasing the biological value of bread.

A method of making bread is as follows.

Sesame and flax seeds, each species separately, are subjected to hydrothermal treatment at a temperature of 50 ° C for 2 minutes, then the seeds are crushed to a size of 180-200 microns and mixed. The seeds of sesame and flax are light and do not obscure the crumb of bread.

Kneading the dough is carried out in two stages: at the first stage, wheat flour of the first grade and a mixture of sesame and flax flour are mixed in a ratio of 2: 1 and in an amount of 9% by weight of wheat flour, then dry wheat gluten in an amount of 2.7-3 is added, 0% by weight of wheat flour, pressed yeast in the form of a suspension, a solution of table salt and sugar solution, natural milk whey and make a batch. Fermentation is carried out for 40-45 minutes. Cutting the dough, proofing the dough pieces is carried out in the usual way.

The disadvantage of this method is the following.

Sesame seeds contain up to 65% fat. Oleic (40-55%), linoleic (30-55%) fatty acids predominate in this oil. Linolenic acid is contained in sesame seed fat in an amount of 0.5% [8]. This is gamma-linolenic acid, which belongs to OMEGA 6 along with linoleic and arachidonic unsaturated fatty acids. Alpha-linolenic acid belongs to OMEGA 3 together with cervonic, timnodonic, clupanodonic and eicosapentaenoic unsaturated fatty acids [9].

Mixing flour from flax seeds and sesame seeds in the prototype provides the optimal ratio of OMEGA 6 and OMEGA 3. This is achieved by mixing substances with a high content of OMEGA 6 (sesame seeds) and OMEGA 3 (flax seeds).

OMEGA 6 unsaturated fatty acids are contained in addition to sesame seeds in butter, animal fat, eggs, raw pistachios, fish, walnuts, raw pistachios, pine nuts, pumpkin seeds, sunflower, corn, safflower, cottonseed, soybean, hemp oil and rape seed 5]. Consequently, sesame seeds are not an indispensable component in bread and human nutrition in general as a source of OMEGA 6 and can be replaced by another food product or ingredient.

The technical task of the invention is to improve the taste of wheat flour products with the addition of flax flour, improve the fatty acid composition of the product by increasing the content of essential polyunsaturated fatty acids, reduce the adhesive properties of the dough, increase the biological value and improve the organoleptic properties of the finished products, give new properties to wheat products flour, expanding the range of products from wheat flour preventive action.

Flaxseed non-fat flour used in baking should be obtained from light-colored flax seeds.

For use for food purposes, it is necessary that non-fat flax flour has the following properties:

- Light color. This color is more desirable when used as an additive to various products, is perceived by consumers as close to natural, does not impair the appearance of the product.

- Small uniform grinding. This contributes to an even distribution of flour in the product, does not require prolonged mixing.

- Weak or moderate adherence to the mill walls. This is due to the features of the technology of obtaining flax flour.

- No extraneous and pungent odor. The smell of the additive should not drown out or alter the taste of the original product.

- With a clearly expressed pleasant taste, which, in combination with other products, would not cause unpleasant associations among consumers.

The size of flax non-fat flour is 180 ... 200 microns. It is allowed to increase flax flour particles up to 0.5 mm in an amount not exceeding 10%.

The method of making bread is as follows.

Wheat flour of the first or higher grade is mixed with non-fatty flax flour from 5 to 15% by weight of wheat flour of the first or higher grade, yeast suspension, sugar, saline and water as calculated. Flaxseed nonfat flour is used as a source of OMEGA 3 alpha-linolenic acid. Fermentation of the resulting dough is carried out for 90-180 minutes, then it is sent for cutting, proofing and baking.

The test can be obtained by any of the known methods: unpaired, unpaired and accelerated.

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

Example 1. 100 g of flour of the first grade is mixed with 9 g (9%) of flax non-fat flour, add yeast suspension, saline, sugar solution and 63.7 cm ^{3 of} water. Dough fermentation is carried out for 180 minutes. Next, the dough is cut and sent for proofing and baking. Organoleptic and physico-chemical indicators of finished products are presented in table 1.

Example 2. 100 g of premium flour is mixed with 9 g (9%) of non-fat flax flour, yeast suspension, saline, sugar solution and 60.5 cm ^{3 of} water are added. Dough fermentation is carried out for 180 minutes. Next, the dough is cut and sent for proofing and baking. Organoleptic and physico-chemical indicators of finished products are presented in table 1.

Table 1 Quality indicators of finished products Quality indicators Prototype The proposed method Example 1 Example 2 one 2 3 four Organoleptic Appearance Peel shape Right Regular domed Surface condition Smooth, without large cracks and explosions Smooth enough without tearing or cracking Coloring peels Brown Dark golden to brown Crumb condition Transverse Baked, not wet to the touch Baked, not wet to the touch PROMES Uniform Uniform Elasticity Elastic Good Porosity structure Developed, uniform, thin-walled, fine-meshed Pores are small or medium, thin-walled, evenly distributed Crumb color Not specified Light with a grayish tint. There are inclusions of flax seed shells Light with a yellowish tinge. There are inclusions of flax seed shells Smell and taste Smell More fragrant Pronounced, bread with a characteristic taste of flax seeds Taste More pronounced Pronounced, bread with a characteristic taste of flax seeds Physicochemical Humidity% 40 44 43 Porosity,% 82 65 65 Acidity, degrees 2.2 3.2 3.2 Mass fraction of fat,% Not indicated 3.95 3.88 Mass fraction of sugar Not indicated 3,5 3,5

In the production of bread from wheat flour of the highest and first grades with the addition of linseed nonfat flour, it is not necessary to introduce fats of various origin into the formulation, since linseed flour is quite oily.

The proposed development has the following advantages:

- improves the fatty acid composition of the product due to the greater amount of alpha-linolenic unsaturated fatty acid.

- the appearance of the product improves due to the use of light-colored flax seeds. In the description of the prototype, the color of the crumb of the products is not indicated by the authors. Apparently, the prototype uses traditional dark brown flax seeds. In the proposed development, light-colored flax seeds are used, which provides a lighter color of the crusts and crumb in comparison with the prototype. It is known that consumers always value light-colored bread made from wheat flour more than dark bread.

- improves the taste and aroma of bread through the use of non-fat flour from light-colored flax seeds, which have a more pronounced characteristic taste and aroma. Adding flour from light-colored flax seeds up to 15% does not cause the smell and taste of fish oil.

- cheaper products, since flax seeds cost 1.5 ... 2.5 times cheaper than sesame seeds.

Literature

1. A collection of technological instructions for the production of bakery products. - M .: Preiskurantizdat, 1989, p.207-209).

2. RF patent No. 2101960, cl. 6 A21D 13/02, 8/02 [Text], 1997.

3. USSR patent No. 1802687, cl. 5 A21D 8/02 [Text], 1991.

4. S. Kraus. Bread for functional nutrition. Bakery products, No. 2, 2003, p. 44

5. PM Kris-Etherton, Denise Shaffer Taylor, Shaomei Yu-Poth, Peter Huth, Kristin Moriarty, Valeric Fishell, Rebecca L. Hargrove, Guixiang Zhao and Terry D Etherton. Polyunsaturated fatty acids in the food chain in the United States. Am. J. Clin. Nutr., 2000 .-- V.71. - P.179-188.

6. Big medical encyclopedia / hl. ed. B.V. Petrovsky. - T. 19. - M .: Publishing house "Soviet Encyclopedia", 1982. - S.265-274.

7. RF patent No. 2292142 C1 (A21D 8/02) [Text], 2007. - prototype.

8. Vegetable oils [Electronic resource]. - Access mode: http: // www. aroma-beauty.ru/product/457.htm - Zagl. from the screen.

9. Omega 3 capsules [Electronic resource]. - Access mode: http: // www. aroma-best / com / About% 20produkt / BAD / Omega% 3. htm - Download from the screen.

10. Levchenko A. Omega fats - why are they so important to us? Or in detail about vitamin F. [Electronic resource]. - Access mode: http://anialevehenko.narod.ru - Zagl. from the screen.

Claims (1)

A method for preparing bread, including kneading dough from wheat flour of the first or higher grade, pressed yeast, table salt and water, fermenting, cutting, proofing dough pieces and baking them, characterized in that when kneading dough, non-fat linseed flour is additionally added to it from light-colored seeds in an amount of from 9.5 to 15% by weight of wheat flour of the first or highest grade.