RU2437493C1 - "feniks" bread production method - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The method involves kneading dough of first grade bakery wheat flour, compressed bakery yeast, culinary edible salt, sugar sand, molasses and an emulsion, one proceeds with dough fermentation, proofing and baking. In the process of dough kneading an emulsion is added to the dough represented by a protein-fat emulsion of soya protein isolate, bone fat (of metatarsal bone, basidigital bone and fetlock) and linseed oil; for the emulsion preparation one first mixes soya protein isolate with water at a ratio of 1:3, leaves it for 1 hour for proteins swelling, then adds bone fat (of metatarsal bone, basidigital bone and fetlock) and linseed oil into the isolate, emulsifies this mixture during 7 minutes; soya protein isolate is added in an amount of 1.5% of flour weight in the dough, bone fat (of metatarsal bones and fetlock) - in an amount of 3.31% of flour weight in the dough, linseed oil- in an amount of 0.48% of flour weight in the dough. ^ EFFECT: invention allows to improve organoleptic and physicochemical properties of the bread, enhance its biological value, increase content of omega-3 and omega-6 essential unsaturated fatty acids. ^ 6 tbl, 2 ex

Description

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

The closest in technical essence and the achieved effect is a method of preparing urban bread, including kneading dough from wheat flour of the first grade, pressed baking yeast, edible salt, granulated sugar, table milk margarine, skimmed milk powder, molasses, its fermentation, butchering , proofing and baking [Collection of technological instructions for the production of bread and bakery products [Text]. - M .: Preiskurantizdat, 1989. - P.218].

The main disadvantages of the prototype are insufficiently high organoleptic and physico-chemical quality indicators (color, smell, taste, porosity, specific volume), low biological value - 47.6%, low content of unsaturated essential fatty acids omega-3 and omega-6, their unbalanced ratio and lack of functional properties.

The technical task of the invention is to improve the quality of bread by improving the organoleptic and physico-chemical indicators of the quality of bread, increasing its biological value, increasing the content of essential unsaturated fatty acids omega-3 and omega-6, achieving their balanced ratio, expanding the range of functional bakery products, exception the time-consuming operation of melting margarine in preparing it for production.

The technical task of the invention is achieved by the fact that in the method of preparing bread, including kneading dough from wheat flour of the first grade, baked yeast, table salt, granulated sugar, emulsion, fermentation, cutting, proofing and baking, new is that when kneading the dough, an emulsion of protein-fat emulsion from soy protein isolate, bone fat (from the metatarsal, wattle and bones of the joint) and flaxseed oil is introduced into it as an emulsion, and first mix it soy protein isolate with water in a ratio of 1: 3 is left, left for swelling of proteins for 1 h, then bone fat (from the metatarsal, metatarsal bones and putel joints) and flaxseed oil are added and this mixture is emulsified for 7 minutes, while soybean protein isolate is added in an amount of 1.5% by weight of flour in the dough, bone fat (from the metatarsal, metacarpal bones and putis joint) - in the amount of 3.31% by weight of flour in the dough, linseed oil - in the amount of 0.48% to the mass of flour in the dough.

The technical result consists in improving the quality of bread according to organoleptic and physico-chemical parameters, increasing its biological value, increasing the content of essential unsaturated fatty acids omega-3 and omega-6, achieving their balanced ratio, expanding the range of functional bakery products and eliminating the time-consuming operation of melting margarine in preparation for production.

Flaxseed oil is a promising source for the production of bakery products. Crude oil contains vitamins F (46%), A, E, as well as the richest collection of fatty acids: up to 70% of linoleic acid triglycerides. Also, linseed oil contains (%): phospholipids 0.8-0.9; unsaponifiable lipids 0.5-1.1, including sterols 0.42, tocopherols 48.0-48.9 mg and carotenoids 0.27-0.36 mg per 100 g of oil.

Table 1 The fatty acid composition of linseed oil in comparison with table milk margarine Name of acid The fatty acid content,% Linseed oil Dairy margarine Oleic 20.90 45.96 Linoleic (omega-6) 16.50 11.20 Linolenic (omega-3) 55.80 Traces

As can be seen from table 1, linseed oil is the most rich in unsaturated fatty acid omega-3 - a natural elixir of youth.

Flaxseed oil lowers blood cholesterol, helps normalize fat metabolism; reduces the likelihood of blood clots in the heart, lungs, brain, lowers blood pressure; contributes to the treatment of asthma; protects the body from the onset and development of diabetes, gastrointestinal diseases; improves cell metabolism; beneficial effect on the nervous system; due to the high content of tocopherol - vitamin E - improves the condition of the skin and hair, thereby delaying the aging processes of body cells; It is a source of vitamins for vitamin deficiency.

Thus, linseed oil is a valuable high-quality product, the use of which in the daily diet is, of course, necessary for a full human life.

Among edible fats, bone fat (from the metatarsal, metacarpal bones and putty joint) occupies a special place, which, unlike beef, pork, and mutton, is produced from the bones of the legs of cattle.

The fatty acid composition of bone fat (from the metatarsal, metatarsal bones and putty joint) is mainly represented by oleic (60.0-70.0%), palmitic (22.3-26.7%), stearic (9.7-15 , 2%) and linoleic (6.0-7.2%) acids. The content of linolenic acid in bone fat (from the metatarsal, metatarsal bones and putovy joint) is small and amounts to about 0.02%.

The main physico-chemical parameters of bone fat (from the metatarsal, metatarsal bones and putovy joint) are shown in table 2.

table 2 Physico-chemical characteristics of bone fat
(from the metatarsal, metacarpal bones and putty joint) (GOST 25292-82) Indicator Value Density, g / cm ³ (at 15 ° С) 0.917-0.938 Hardness g / cm 186.0 Temperature, ° С: melting
Solidification 16,0
9.6 Iodine number,% iodine 68.8 Mass fraction of solid triglycerides at 10 ° C,%: 27,2 The content of lecithin in terms of stearolecithin,% 0.15-0.18 The content of unsaponifiable substances,% 0.73-0.86

Quality indicators of bone fat (from the metatarsal, wattle and putt joint) and table milk margarine are shown in table 3.

Table 3 Quality indicators of bone fat (from the metatarsal, metacarpal bones and putty joint) (GOST 25292-82) and table milk margarine (GOST R 52178-2003) Indicator Bone Fat (Metatarsal, Metacarpal, and Putovy Joint) Dairy margarine Color at a temperature of 15-20 ° C Yellow Light yellow Smell and taste Characteristic for this type of fat derived from fresh raw materials Pure, with a smack and the smell of the introduced food, taste and aromatic additives, without extraneous smack and smell Transparency in the molten state Transparent Transparent Consistency at a temperature of 15-20 ° C Maze-like Plastic, dense, uniform; shiny, dry-looking cut surface Mass fraction of moisture,%, no more 0.30 16.00 Acid number, mg KOH, no more 0.60 2,50 The content of antioxidants,%, no more 0.02 0.04

The presence of a significant amount of unsaturated fatty acids in the composition of bone fat (from the metatarsal, wattle, and putty joints) causes a lower content of solid triglycerides in it compared to table milk margarine (27.2% versus 81.4% at 10 ° C), and also lower melting temperature (16.0 ° С - for bone fat (from the metatarsal, metatarsal bones and putty joints) and 27.0-33.0 ° С - for table milk margarine), which eliminates the time-consuming melting operation during preparation fat to production. In addition, bone fat (from the metatarsal, metatarsal bones and putty joint) has a high digestibility by the human body (97%).

A distinctive feature of bone fat (from the metatarsal, metatarsal bones and putty joint) is the presence of lecithin (0.131-0.176%), due to which it has good emulsifying ability and can be used to prepare emulsions.

Lecithin is a natural food substance found in all living matter. It belongs to the group of phospholipids of vegetable oils, is insoluble in water, but soluble in fats and oils. Lecithin is synthesized in animals and humans. Lecithin is actively used by the body as a necessary component of the functioning of the endocrine glands, in particular, the pituitary gland, adrenal glands. Additional lecithin intake is an important factor in normalizing the hormonal profile. Lecithin helps the body generate energy, as it improves the supply of oxygen to cells and helps the absorption of fat-soluble vitamins A, D, E, K, which are necessary for the nutrition of all body cells. The constant use of lecithin improves the functions of memory, nervous system and liver.

The FAO / WHO Expert Committee on Nutritional Supplements found that the undoubtedly acceptable dose of lecithin for humans is 0-50 mg (in addition to daily intake with a normal diet) and the conditionally acceptable dose is 50-100 mg per 1 kg of body weight. The average adult diet contains about 1-5 g of lecithin.

Soy protein isolates are the most highly purified form of soy protein available on the market. They contain the bulk of soybean protein proteins. Soybean protein digestibility is 89% by the human body.

Table 4 The chemical composition of soy protein isolate (Certificate No. 77.99.11.9.U.15237.12.05) Component Name Content Actual, g / 100 g of product In terms of absolutely dry matter,% Squirrels 86-87 90-92 Fat (extraction with petroleum ether) 0.5-1.0 0.5-1.0 Crude fiber 0.1-0.2 0.1-0.2 Soluble fiber <0.2 <0.2 Insoluble fiber <0.2 <0.2 Ash 3.8-4.8 4.0-5.0 Moisture 4.0-6.0 - Carbohydrates 3.0-4.0 3.0-4.0 Minerals, mg / 100 g of product Sodium 1300 Iron eleven Magnesium thirty Phosphorus 900

Soy protein isolate is a promising raw material, especially in the winter season, when there is a shortage of whole milk at enterprises. In addition, its use allows the population suffering from lactase deficiency, not to abandon their favorite bakery products. Soy-based protein products are an ideal source of amino acids and perfectly complement the proteins found in cereals.

Table 5 Amino acid composition of soy protein isolate in comparison with ideal protein and skimmed milk powder Essential Amino Acids Perfect protein Soy isolate Skimmed milk powder mg / g protein mg / g protein Amino acid rate.% mg / g protein Amino acid rate.% Valine fifty 53 106.0 46,4 92.8 Isoleucine 40 53 132.5 51.0 127.5 Leucine 70 86 123.0 94.0 134.4 Lysine 55 65 118.2 57.0 103.7 Methionine + cystine 35 39 111.4 32,2 92.1 Phenylalanine + tyrosine 60 96 160,0 102.0 170.3 Threonine 40 39 97.5 44.6 111.5 Tryptophan 10 12 120.0 11.5 115.0 Alanine - 44 - 1208 - Arganin - 92 - 971 - Aspartic acid - 122 - 3116 - Histidine - 27 - 758 - Glycine - 44 - 770 - Glutamic acid - 205 - 7965 - Proline - 56 - 4338 - KRAS,% - - 23.58 - 26.31 Biological value,% one hundred - 76,42 - 73.69

As can be seen from table 5, the biological value of soy protein isolate is higher than the biological value of skimmed milk powder by 2.73%.

The method of making bread "Phoenix" is as follows. The dough is made from first-grade wheat flour, pressed baker's yeast, edible salt, granulated sugar, molasses, water and a protein-fat emulsion, the emulsion is prepared by mixing soy protein isolate with water in a ratio of 1: 3 (by weight), left for swelling soy proteins for 1 h followed by the addition of a fat composition of bone fat (from the metatarsal, metatarsal and putty joints) and flaxseed oil, and emulsification for 7 min, while the soy protein isolate is taken in quantities 1.5% by weight of the flour in the dough, bone fat (of the metatarsal, pyastnevoy bone and fetlock joint) in an amount of 3.31% by weight of the flour in the dough, linseed oil in an amount of 0.48% by weight of the flour in the dough. The kneaded dough is fermented for 3 hours. The fermented dough is sent for cutting, proofing and baking.

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

Example 1 (prototype). Before kneading the dough, prepare a yeast suspension of 7.0 g of water and 2.0 g of pressed baker's yeast; saline - from 1.75 g of table salt and 5.0 g of water; sugar solution - from 3.0 g of granulated sugar and 37.0 g of water, and a milk-fat emulsion from previously reconstituted skimmed milk powder; for this a mixture of milk and water is prepared in a ratio of 1: 2 in a tank with a stirrer, for 1 hour milk swells, then the mixture is diluted with water, bringing the ratio of milk to water to 1: 3, and stirred for 15 minutes, the reconstituted milk and melted table milk margarine in the amount of 4.0 g are fed to a whipping machine to obtain a creamy milk emulsion. The dough is kneaded in a dough mixing machine from 100.0 g of first-grade wheat flour, yeast suspension, salt and sugar solutions, milk fat emulsion, 5.0 g of molasses and water based on the preparation of the dough with a moisture content of 44%. Kneading lead to a homogeneous consistency. The kneaded dough has an increased stickiness, which disappears at the end of fermentation due to the swelling of milk proteins. Fermentation of the dough lasts 3 hours at 32 ° C until an acidity of 3.5 degrees is achieved. The fermented dough is sent for cutting, proofing and baking. Organoleptic and physico-chemical indicators of bread quality are presented in table 6.

Example 2. Before kneading a dough, prepare a yeast suspension of 7.0 g of water and 2.0 g of pressed baker's yeast; saline - from 1.75 g of food salt and 5.0 g of water; sugar solution - from 3.0 g of granulated sugar and 37.0 g of water, and a protein-fat emulsion: first mix 1.5 g (1.5% by weight of flour in the dough) of soy protein isolate and 4.5 g of water (in a ratio of 1: 3), left to swell proteins for 1 h, then add 3.31 g (3.31% by weight of flour in the dough) of bone fat (from the metatarsal, metacarpal bones and putative joint) and 0.48 g (0.48% by weight of flour in the dough) of linseed oil and emulsify this mixture for 7 minutes. The dough is kneaded in a dough mixing machine from 100.0 g of first-grade wheat flour, yeast suspension, salt and sugar solutions, protein-fat emulsion, 5.0 g of molasses and water based on the preparation of the dough with a moisture content of 44%. The kneaded dough is sent to fermentation for 2 hours at 32 ° C until an acidity of 3.5 degrees is achieved. The fermented dough is sent for cutting, proofing and baking. Organoleptic and physico-chemical indicators of bread quality are presented in table 6.

Table 6 Bread quality indicators Indicators The known method (prototype) The proposed method (example 2) Organoleptic Appearance:
The form Right Surface Smooth, no cracks or blasts Bakedness Baked, elastic Prom Without lumps and traces of unclean Porosity Developed More developed, uniform, thin-walled Color Light yellow Golden Taste Peculiar to this type of product, without extraneous flavors Peculiar to this type of product, with a touch of cream Smell Peculiar to this type of product, without extraneous taste Peculiar to this type of product, slightly resembling creamy Physicochemical Humidity% 43.0 43.0 Acidity, degrees 3.0 3.0 Porosity,% 75 80 Specific volume cm ^3/100 g 370 407 Biological value,% 47.6 60,2 The ratio of omega-6: omega-3 = 3: 1 1: 9 1: 3

The addition of bone fat (from the metatarsal, metacarpal bones and putty joint), flaxseed oil and soy protein isolate in smaller quantities does not provide the desired result in improving the quality and nutritional value of bread, and large dosages are impractical, since they lead to an increase in the cost of production.

The developed technological solution allows:

- improve the physico-chemical indicators of the quality of bread:

= porosity - by 6.7%; specific volume - by 10.0%;

- increase the biological value of bread by 12.6%;

- achieve a balanced ratio of essential unsaturated fatty acids omega-6: omega-3 = 3: 1.

- expand the range of functional bakery products;

- to exclude the laborious operation of melting margarine in preparing it for production.

Claims (1)

A method of preparing bread, characterized in that it comprises kneading dough from wheat flour of the first grade, pressed yeast, common salt, granulated sugar, emulsion, fermentation, cutting, proofing and baking, characterized in that when kneading the dough a protein-fatty emulsion of soy protein isolate, bone fat (from the metatarsal, metacarpal bones and putillary joint) and flaxseed oil is added as an emulsion, and soy protein isolate is mixed with ode in a ratio of 1: 3, leave for proteins to swell for 1 h, then add bone fat (from the metatarsal, metacarpal bones and putty joint) and linseed oil and emulsify this mixture for 7 minutes, while the soy protein isolate is added in an amount 1.5% by weight of flour in the dough, bone fat (from the metatarsal, metacarpal bones and putty joints) - in the amount of 3.31% by weight of flour in the dough, linseed oil - in the amount of 0.48% by weight of flour in the dough.