RU2439995C1 - "filippok" bread production method - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The method involves kneading dough of prime and first grade wheat flour, pressed bakery yeast, edible culinary salt, sugar and water, fermentation, moulding dough semi-products, proofing, baking and cooling them. Additionally one introduces into the dough, in the process of kneading, an enriching agent represented by a pureed mixture of daikon and pumpkin taken in an amount of 18-20% of prime and first grade wheat flour weight, the puree of daikon and pumpkin is prepared at a weight ratio of daikon to pumpkin equal to 1:1. ^ EFFECT: invention allows to increase biological value of the product, ensure functional purpose of the products, improve their organoleptic and physicochemical indices of quality, reduce the period of dough fermentation, enhance the products yield and reduce prime cost. ^ 2 tbl, 3 ex

Description

The invention relates to the food industry, in particular to baking, and can be used for the production of bread.

The closest in technical essence and the achieved effect is a method of making white bread from wheat flour of the highest grade [Collection of technological instructions for the production of bread and bakery products [Text]. - M .: Preiskurantizdat, 1989. - S.195-198], including kneading dough from premium wheat flour, pressed yeast, common salt, granulated sugar and water.

The disadvantages of the prototype are low organoleptic characteristics of the products, their insufficiently high biological and nutritional value, a long period of fermentation of the test, significant costs of dry matter for fermentation, the use of granulated sugar, lack of functional properties, insufficient yield and high cost of products.

The technical task of the invention is to improve the quality of products by increasing their organoleptic characteristics, increasing the biological value of products, intensifying the fermentation process of dough, reducing the cost of dry matter for fermentation, increasing output and reducing the cost of products, the purchase of a product with a functional orientation.

The technical task of the invention is achieved by the fact that in the method of making bread, including kneading dough from wheat flour of the highest and first grades, pressed baker’s yeast, table salt, sugar and water, fermentation, molding of dough pieces, proofing, baking, cooling, is new that when kneading dough, it is additionally added with mashed potato from a mixture of daikon and pumpkin, taken in an amount of 18-20% by weight of wheat flour of the highest and first grades, and daiko puree and pumpkin and cook in a weight ratio of radish: pumpkin = 1: 1.

The technical result of the invention is to improve the quality of products by increasing their organoleptic characteristics, increasing the biological value of products, intensifying the fermentation process of dough, reducing the cost of dry matter for fermentation, increasing output and reducing the cost of products.

Daikon (Raphanus sativus) - an analogue of our radish, literally into Russian the name of the vegetable can be translated as "big root". The roots of the daikon are juicy, delicate and have almost no specific rare spicy bitter taste. Like radish and radish, daikon contains many potassium salts, which remove poisonous metabolic products and waste products from the body along with excess water.

Daikon has pronounced healing properties: cleanses the liver and kidneys, dissolves stones. It contains a large number of volatile products that have a detrimental effect on microbes and protect people from infectious diseases. The root contains specific protein substances that inhibit the growth of bacteria, has antiseptic properties, and slows down the growth of bacteria due to the lysozyme contained in it. It is used for colds, as a bactericidal, antiseptic and therapeutic agent for diseases of the gallbladder and liver, to improve bowel function. Daikon can be widely used in the prophylactic treatment of patients with diabetes mellitus and in radiation. The root crop is useful for the prevention and treatment of atherosclerosis, various cardiovascular diseases. From the above it follows that daikon is a functional raw material and its use will provide a functional product.

The mashed potato from daikon root vegetables contains,% in SV: protein - 2.1; fat - 0.2; inulin - 3.3; glucose - 1.92; fructose - 1.58; sucrose - 0.5; fiber - 3.8. Of the minerals in its composition are, in mg per 100 g of CB: potassium - 358; phosphorus - 30; magnesium - 22, calcium - 21; sodium - 17; iron - 3.8, zinc - 1.2. The daikon root puree contains amino acids: lysine, valine, leucine, isoleucine, threonine, methionine, cystine, phenylalanine, tyrosine, amino acid tryptophan, the rate of which is more than 80%. The lysine rate in it is 80%, which is very valuable for the bakery product group in which this amino acid is limiting.

The presence of fructose and fructans with a low level of polymerization in daikon root crops indicates that they can be used as a source of these substances to obtain functional foods.

Pumpkin (Cucurbita maxima) - a melon plant. It is especially useful in late autumn and winter, when the range of fresh vegetables is limited. This is a valuable therapeutic and dietary product, a champion among vegetables in iron content. Although 90% pumpkin is made up of water, it is a rich source of vitamins, mineral salts, and organic acids. Ascorbic acid contained in pumpkin prevents colds, B vitamins help to cope with fatigue, irritability and insomnia, and also strengthen hair and nails, beta-carotene, which is converted in our body into vitamin A, improves eyesight. Pumpkin pulp also contains a lot of vitamin E, which, being a wonderful natural antioxidant, strengthens the immune system and improves the functioning of the cardiovascular system. Two more vitamins found in pumpkin are vitamins K and T. Vitamin K is essential for the synthesis of blood proteins and bone tissue. Vitamin T promotes blood coagulation and platelet formation. Because of this, it is very important in preventing some forms of anemia. It also helps to accelerate metabolic processes in the body. Vitamin T promotes the absorption of heavy foods and prevents obesity.

The chemical composition of pumpkin fruits is rich and diverse, and their calorie content is low. In the pulp of Cucurbita maxima pumpkin 85% water and 15% dry matter containing 15% sugars (glucose - 7.92; fructose - 4.08; sucrose - 3) - 23% fiber and hemicellulose; 24% starch; 0.4% pectins; 3% nitrogenous substances; 0.5% crude fat, 0.1% acids; 1.4% ash; 40 mg% ascorbic acid; 28 mg% carotene. Pumpkin fruits also contain phytin, vitamins BI, B2, PP, E, a lot of minerals: potassium - 170, calcium - 40, magnesium - 14, phosphorus - 25, iron - 0.8 mg / 100 g. Pumpkin puree quality indicators presented in table 1.

Table 1 Name of indicator Norm according to TU 9160-010-02068-2000 Organoleptic indicators Appearance Homogeneous opaque wiped mass with evenly distributed finely ground pulp. Minor delamination allowed Taste and smell Pleasant, characteristic of a pumpkin, without extraneous smacks and smells Color Yellow orange physical and chemical indicators Mass fraction of soluble solids,%, not less than 6.0 pH no more 4.2 Mass fraction of mineral impurities,%, no more 0,03 Impurities of plant origin Not allowed Foreign metal Not allowed

A method of making bread is as follows. The root crops of daikon and pumpkin are soaked, washed, scalded (steamed) for 15-20 minutes, cleaned, ground, blanched and rubbed through a sieve with a mesh diameter of not more than 0.4 mm. Mashed potatoes with a mass ratio of daikon and pumpkin - 1: 1. Then the mass is boiled at a temperature of 100 ° C to a solids content of 10-12%. In the resulting puree determine the content of PB = 13-15% and pH = 6.5-7.5.

Mix dough from wheat flour of the highest or first grade, baked pressed yeast, mashed daikon and pumpkin, taken in the amount of 18-20% by weight of wheat flour of the highest and first grades, table salt, granulated sugar, water. The duration of the fermentation test is 110 min to a final acidity of 3 degrees. The dough pieces are formed, then they are proofed for 40-50 minutes at a temperature of 35-40 ° C and a relative humidity of 75-80% and baked for 11-14 minutes at a temperature of 220-230 ° C, then cooled.

Mashed daikon and pumpkin rich in digestible sugars - fructose, glucose consumed by yeast cells, contains 6.5%, in terms of SV, protein substances, among which amino acids necessary for the vital activity of yeast cells. Of the minerals necessary for the active life of yeast, daikon and pumpkin puree contains nitrogen, phosphorus, magnesium, iron and copper.

The method is illustrated by the following examples.

Example 1 (prototype). Mix a doughless dough of 100 g of premium wheat flour, 3 g of pressed baker's yeast, 1.0 g of granulated sugar, 1.3 g of table salt and water. The dough is fermented for 180 minutes, the dough pieces are formed, then they are proofed for 50 minutes at a temperature of 40 ° C and a relative humidity of 80% and baked for 14 minutes at a temperature of 230 ° C, then cooled.

Organoleptic and physico-chemical indicators of finished products are presented in table 2.

The cost of CB for fermentation is 3.5%, the yield is 132.1%.

Example 2. Prepare mashed potatoes from daikon and pumpkin, taken at a mass ratio of daikon: pumpkin = 1: 1. Mix ungrounded dough from 100 g of premium wheat flour, 3 g of pressed baker’s yeast, 18 g of daikon and pumpkin puree (18% by weight of flour in the dough), 1.3 g of common table salt, 1 g of granulated sugar and water . The dough is left for fermentation for 120 minutes, the dough pieces are formed, then they are proofed for 40 minutes at a temperature of 40 ° C and a relative humidity of 80% and baked for 11 minutes at a temperature of 220 ° C, then cooled.

Organoleptic and physico-chemical indicators of finished products are presented in table 2.

The cost of CB for fermentation is 2%, the yield is 135.17%. The product acquires functional properties.

Example 3. Prepare mashed potatoes from daikon and pumpkin and knead the dough analogously to example 2, but add 20 g of mashed potatoes (20% to the mass of flour in the dough). The dough is left for fermentation for 110 minutes, the dough pieces are formed, then they are proofed for 40 minutes at a temperature of 40 ° C and a relative humidity of 80% and baked for 11 minutes at a temperature of 220 ° C, then cooled.

Organoleptic and physico-chemical characteristics of the products are presented in table 2.

The cost of CB for fermentation is 2%, the yield is 137.9%. The product acquires functional properties.

The reduction in the fermentation period of the dough and the cost of dry matter on it is due to the fact that when adding daikon and pumpkin puree with a pH of 5.05, the initial acidity of the test increases from 2.2 to 2.8 degrees, so the specified final acidity of the test of 3.0 degrees is achieved 60 minutes faster than prototype This relieves relaxation stresses in the gluten-free skeleton of a freshly mixed dough. At the same time, the gluten of the dough prepared by the proposed method acquires the physical properties of the gluten corresponding to the gluten of the prototype test, i.e. the amount of compression of gluten after 120 minutes of fermentation is 55.6 units the scale of the IDK device, the fermentation activity of microorganisms increases.

table 2 The name of indicators Indicators of the quality of bread in the examples 1 (prototype) 2 3 one 2 3 four Organoleptic indicators: The form Appropriate baking form in which baking was carried out, without lateral outflows Surface No major cracks or detonations Color Light yellow Golden Taste Peculiar to this type of product, without extraneous taste Sweetish, with a pronounced pleasant aftertaste of daikon Smell Specific to this type of product More pronounced, with a characteristic pleasant scent of daikon Bakedness Baked, not moist to the touch, elastic, after light pressure with a finger the crumb takes its original shape PROMES Without lumps and traces of unclean Porosity Developed, thin-walled, finely porous, without voids and seals Physicochemical: Specific volume cm ^3/100 g 340 355 370 Form Resistance, H / D 0.39 0.43 0.46 Humidity% 44.0 44.0 44.0 Porosity,% 74.0 78.0 80.0 Acidity, degrees 2.9 2.9 2.9 Biological value,% 51,2 54.0 54,2

As can be seen from the examples and table 2, the addition of mashed daikon and pumpkin puree in a ratio of 1: 1, in an amount of 18-20% by weight of flour in the dough, allows to obtain products of improved quality and increase their functional orientation, not only not inferior to the prototype, but also with higher organoleptic and physico-chemical quality indicators, increase the biological value and yield of products.

A dosage of mashed potatoes of less than 18% does not increase the quality indicators of products, their biological and nutritional value, and the addition of mashed potatoes at a dosage of more than 20% to the mass of flour does not allow dough with a given moisture content of 44.5% (exceeds the permissible).

The proposed method of making bread "Filippok" allows you to:

- get a functional product for the prevention and treatment of gastrointestinal, cardiovascular diseases, atherosclerosis for the preventive treatment of patients with diabetes;

- increase the biological value of products by 5%;

- improve their organoleptic and physico-chemical quality indicators;

- reduce the period of dough fermentation by 60 minutes, by increasing the initial acidity of the dough, which is achieved by adding mashed daikon and pumpkin in a ratio of 1: 1;

- reduce the cost of dry matter for fermentation by 1.5%;

- increase the yield of products by 5.8%.

- reduce the cost.

Claims (1)

A method for preparing bread, including kneading dough from wheat flour of the highest and first grades, pressed baker’s yeast, table salt, sugar and water, fermenting, forming a dough piece, proofing, baking, cooling, characterized in that when kneading the dough therein make enriched puree from a mixture of daikon and pumpkin, taken in an amount of 18-20% by weight of wheat flour of the highest and first grades, and mashed potatoes from daikon and pumpkin are prepared at a mass ratio of daikon: pumpkin = 1: 1.