RU2447663C1 - "kaskad" bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves kneading dough of prime grade bakery wheat flour, pressed bakery yeast suspension, culinary food salt solution, soya bean oil suspension in an amount of 1.36% of the flour weight, concentrated oceanic fishes oil in an amount of 0.34% of the flour weight, textured soya flour in an amount of 15% of the flour weight. The kneaded dough is fermented, handled and delivered for proofing and baking.

EFFECT: invention allows to improve organoleptic indices, enhance biological value of the ready product as well as expand the range of functional bakery products.

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Description

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

The closest in technical essence and the achieved effect is a method of making wheat bread [Collection of technological instructions for the production of bread and bakery products. - M .: Preiskurantizdat, 1989. - P.228-231], including kneading dough from premium wheat flour, a suspension of pressed baker’s yeast, table salt, table margarine, fermentation, butchering, proofing and baking.

The main disadvantage of the prototype are not sufficiently high organoleptic characteristics - porosity, color, smell; low biological value, imbalance of fatty acid composition.

The technical task of the invention is to improve the quality of finished products by improving consumer performance, balancing fatty acid composition by increasing the content of polyunsaturated fatty acids, increasing the biological value of products, protein content, expanding the range of functional bakery products; the exception of labor-intensive technological operations - the preparation of margarine for production.

The technical problem is achieved by the fact that in the method of making wheat bread, including kneading dough from wheat flour of the highest grade, a suspension of pressed baker’s yeast, a solution of table salt, a fat product, water, fermentation, cutting, proofing and baking, the new is that when kneading the dough, a suspension of soybean oil in the amount of 1.36% by weight of flour, concentrated fat of ocean fish in the amount of 0.34% by weight of flour, soybean textured flour in lichestve 15% by weight of the flour.

The technical result consists in improving the quality of products by improving consumer performance (porosity, color, odor), balancing the fatty acid composition by increasing the content of polyunsaturated fatty acids (with the ratio of Omega-3: Omega-6 = 1: 4), increasing the biological value ; expanding the range of functional bakery products; the exception of labor-intensive technological operations - the preparation of margarine for production.

Soybean oil is characterized by a high content of linoleic acid (Omega-6) and a low level of saturated fatty acids, which makes it more valuable compared to other fatty products. The average content of fatty acids in soybean oil (%): linoleic - 51-57; oleic - 23-29; stearic acid - 4.5-7.3; linolenic - 3-8; palmitic - 2.5-6.0; arachidonic - 0.9-2.5; hexadecenoic - up to 0.1; myristic - 0.1-0.4. Soybean oil has a pour point of -15 to -18 ° C, iodine number 120-141, kinematic viscosity at 20 ° C (59-72) · 10 ^-6 m ² / s. In the global production of vegetable oils, it occupies a leading position. Soybean oil also has a number of other advantages over other vegetable oils and margarine: a high degree of unsaturation; it remains liquid in a fairly wide temperature range; easily processed, during which traces of metals and soap are removed, and thereby increases the duration of storage of oil; it contains natural antioxidants (tocopherols) that are not completely removed during oil processing.

Soybean oil is a concentrated energy source, highly digestible, incorporating essential fatty acids, vitamin E and a large amount of polyunsaturated fatty acids (PUFAs).

Essential fatty acids - linoleic and linolenic acids - cannot be synthesized in the human body and must be ingested with food. In the human body, there must necessarily be a balance of these acids, which, as proved by scientists, is necessary for its life (they are also called the natural elixir of youth). The ratio of Omega-6: Omega-3 fatty acids in the diet for “therapeutic” nutrition recommended by the Institute of Nutrition of the RAMS is from 3: 1 to 5: 1.

Soybean oil is a rich source of omega-3 and omega-6 fatty acids (table 1). These fatty acids play an important role in the construction of cell membranes (necessary for a perfect metabolism and removal of toxins), they are important for nerve tissues, eyes (retin), brain function, cardiovascular system, are preliminary steps in the formation of tissue hormones (eicosanoids), which control the important processes in them.

The action of omega-6 fatty acids is that they: participate in the synthesis of steroid and sex hormones; reduce blood cholesterol; improve the function of the immune system due to the synthesis of leukotrienes, as well as the functions of the peripheral and central nervous system.

Omega-6 fatty acids are used for the prevention and treatment of cardiovascular diseases (angina pectoris, hypertension); vascular diseases (thrombophlebitis, atherosclerosis and endarteritis); dishormonal conditions in men and women associated with a decrease in the level of sex hormones; prostate diseases (adenomas, prostatitis); various types of infertility; endometriosis; fibrotic mastopathy; depressive states; reduce chronic inflammation; skin diseases (psoriasis, eczema, dry skin, scleroderma); fragility of nails; diabetic retinopathy; rheumatoid arthritis; autoimmune diseases.

Omega-3 natural concentrated fat of ocean fish is a source of omega-3 polyunsaturated fatty acids (PUFAs), the high content of which (at least 35%) is achieved by filtering the fat at low temperature using a chamber filter press. The main source of irreplaceable Omega-3s is the tissue fat of fish living in cold waters. To prevent oxidation processes, vitamin E is introduced into the composition of fat (in an amount of 0.1% by weight of fat).

Omega-3 is a family of polyunsaturated fatty acids necessary for the normal functioning of organs and systems. They are structural components of cell membranes, primarily blood cells, heart, brain, blood vessels, regulate their microviscosity, permeability, electrical properties, excitability. It is these changes in the properties of the membranes that determine the various processes of the vital activity of the body: the transmission of signals between nerve cells, brain activity, the state of the photoreceptor function of the retina and many others.

Omega-3 fatty acids are the building material for the most important bioregulators - eicosanoids (prostaglandins, prostacyclins, thromboxanes, leukotrienes). Eicosanoids have an extremely wide spectrum of action: they affect the processes of thrombosis (thin the blood and prevent blood clots from forming), block inflammatory processes, maintain the tone of blood vessels and bronchi, normalize blood pressure, increase immune status, suppress allergic conditions, regulate secretion processes, and improve the composition of secretion and mucous membranes, accelerate wound healing.

Omega-3 fatty acids are the body’s defenders in the fight against premature aging, cancer, heart disease, arthritis, allergies, asthma, and autoimmune diseases. They actively fight free radicals - unstable fragments of molecules that destroy the genetic apparatus of cells.

Insufficiency of omega-3 fatty acids in the body leads to dire consequences: the functional state of blood elements changes, which leads to an increase in its viscosity, an increase in cholesterol concentration, thrombosis; lose their elasticity and clog pores; blood supply to the brain and limbs worsens; the integrity of the cell membranes is violated and the probability of the transition of normal cells to precancerous and cancerous pathologies increases; the process of cell division in the epithelium of the gastrointestinal tract slows down, which contributes to the formation of ulcers and inflammations; the sensitivity of cells to external influences increases, and this provokes the development of non-specific allergic reactions; normal functioning of skin cells is disturbed; the hormonal system suffers, the risk of developing diabetes, infertility increases; the quality of vision deteriorates; the speed of nerve impulses decreases; mental and physical development of children slows down; immunity decreases.

Omega-3 fatty acids are used for prophylactic purposes and for the treatment of: to reduce the risk of developing atherosclerosis, hypertension and other cardiovascular diseases; to maintain the active functioning of the brain, nervous system, normal state of the retina; to prevent the onset and development of cancer; to improve the condition of mucous membranes, skin, hair, nails; to normalize metabolism, improve liver function; to slow down the aging process and increase physical endurance; to increase resistance to infectious diseases and stress.

The prospects of using soybean textured flour as a raw material for food production is determined primarily by its chemical composition and biological value (table 2).

The prospects for using soybean textured flour is determined primarily by the biological value of its protein, which, as you know, reflects the degree to which the amino acid composition of the protein corresponds to human needs. Table 3 shows the comparative amino acid composition of soybean textured flour and premium wheat flour. The high value of biological value is explained by the fact that soybean textured flour is a rich source of essential amino acids, primarily lysine, which is not enough in wheat flour. At the same time, soybean textured flour protein contains few sulfur-containing amino acids (methionine / cysteine), which are rich in wheat flour. Therefore, the addition of soybean textured flour to wheat will provide a more balanced amino acid composition of bakery products. In addition, soybean textured flour performs other functions, namely: it binds water well, gives the dough more uniformity, strength and makes the crumb of bakery products brighter.

Textured soy flour contains minerals necessary for the human body - potassium, sodium, calcium, iron, zinc. It also has a number of vitamins (in mg per 100 g): β-carotene - 0.15-0.20, vitamin E - 17.3, pyridoxine (B ₆ ) - 0.7-1.3, niacin ( PP) - 2.1-3.5, pantothenic acid (B3) - 1.3-2.23, riboflavin (B ₂ ) - 0.22-0.38, thiamine (B ₁ ) - 0.94-1 , 8, choline - 270, and also (in micrograms per 100 g): biotin (H) - 6.0-9.0, folic acid - 180-200.

Soy products contain a lot (2.6%) of plant fiber. In this sense, soy is a leader in the world of plant foods.

Soya textured flour is a product that is beneficial for health, as along with proteins it contains isoflavones, saponins, phytosterols, oligosaccharides: isoflavones have a certain estrogenic activity and play a positive role in the prevention of cancer; Soybean saponins are natural emulsifiers that not only lower blood cholesterol, but also eliminate toxins.

The consumption of soy products plays a role in the prevention of cancer, which is due to the anti-carcinogenic substances contained in soybeans. Soya minerals maintain an acid-base balance in the blood. Soy vitamins are involved in redox reactions.

The method of preparation of wheat bread "Cascade" is as follows.

Mix the dough from premium wheat flour, a suspension of pressed baker’s yeast, a solution of edible salt, water, soybean oil in an amount of 1.36% by weight of flour, natural concentrated fat of ocean fish in an amount of 0.34% by weight of flour, soya textured flour in an amount of 15% by weight of flour; the kneaded dough is fermented for 2 hours, then chopped and sent for proofing and baking.

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

Example 1 (prototype). Before kneading the dough, prepare a yeast suspension of 7 cm ^{3 of} water and 2.0 g of pressed baker's yeast; a solution of 1.5 g of table salt and 5 cm ^{3 of} water. The dough is kneaded in a dough mixing machine from 100 g of premium baking wheat flour, a suspension of pressed baker's yeast, a solution of edible salt, 2 g of melted margarine and water based on obtaining dough with a moisture content of 42.5%. Fermentation of the dough lasts 3 hours at a temperature of 32 ° C until a final acidity of 3 degrees is reached. The fermented dough is cut and sent for proofing and baking. Organoleptic and physico-chemical characteristics of bread are presented in table 4. The biological value of the product is shown in table 5.

Example 2. Before kneading a dough, prepare a yeast suspension of 7 cm ^{3 of} water and 2.0 g of pressed baker's yeast; a solution of 1.5 g of edible salt and 5 cm ^{3 of} water, as well as a suspension: 15 g of soybean textured flour are mixed with water in a 1: 3 ratio, 1.36 g of soybean oil and 0.34 g of concentrated fat of ocean fish are added and mix thoroughly. The dough is kneaded from 100 g of premium baking wheat flour, a suspension of pressed baker's yeast, a solution of edible salt, a suspension and water in the calculation of dough with a moisture content of 42.5%. Fermentation of the dough lasts 2 hours at a temperature of 32 ° C until a final acidity of 3 degrees is reached. The fermented dough is cut and sent for proofing and baking. Organoleptic and physico-chemical characteristics of bread are presented in table 4. The biological value of the product is shown in table 5.

If you add a larger amount of soybean textured flour to the dough, the dough will turn out to be drier, since soy protein absorbs free moisture. The addition of soybean oil in the amount of 1.36% by weight of flour and concentrated fat of ocean fish in an amount of 0.34% by weight of flour allows you to completely eliminate margarine and abandon additional equipment for preparing margarine for production. Adding components in smaller quantities does not lead to the desired result for improving the quality and nutritional value of finished products. Large dosages of these ingredients are impractical, since they lead to an increase in the cost of production.

The proposed method of making bread allows you to:

- improve the quality indicators of bread: porosity - by 10%; specific volume - by 40%;

- increase the biological value of bread by 19%;

- balance the fatty acid composition by increasing the content of polyunsaturated fatty acids (Omega-3: Omega-6 ratio = 1: 4);

- expand the range of functional bakery products;

- eliminate labor-intensive technological operation - preparation of margarine for production.

Table 1 The fatty acid composition of vegetable oils,% of the total content of fatty acids Name Sunflower oil Soybean oil Olive oil Saturated Fat 12 fifteen fifteen Linoleic Acid (Omega-6) 71 54 9 Linolenic Acid (Omega-3) one 8 one Monounsaturated Fat fifteen 23 75 Omega 3: Omega 6 ratio 1:71 1: 6.75 1: 9

table 2 The chemical composition of soybean textured flour (g per 100 g of product) Name Content Name Content Water 9 Phosphorus 0.679 Squirrels 36.5 Trace elements, mg Fats 18.6 Iodine 0.0096 Cellulose 2.6 Copper 0,062 Ash 4.7 Manganese 0.275 Macronutrients, mg Zinc 4.17 Calcium 2.48 Nickel 0.22 Sodium 0.005 Iron 0.0069 Potassium 2,130 Cobalt 0.0042

Table 3 Comparative amino acid composition of soybean textured flour and premium wheat flour Name of amino acid Aminogram of human needs Soya Textured Flour Premium Wheat Bakery Flour mg / 1 g protein speed,% mg / 1 g protein speed,% Valine fifty 46.00 92.00 45.73 91.46 Isoleucine 40 42.00 105.00 41.75 104.38 Leucine 70 79.00 112.86 78.25 111.79 Lysine 55 62.15 113.00 24.30 44.13 Methionine + cystine 35 29.13 83.23 33.98 102.83 Threonine 40 43.35 108.37 30.19 75.48 Tryptophan 10 12.00 120.00 9.70 97.00 Phenylalanine + tyrosine 60 92.50 154.17 72.80 121.37 KRAS,% - 27.8 49.4 BC,% - 72,2 50.6

Table 4 Quality indicators of finished products Indicators The known method (prototype) The proposed method (example 2) Organoleptic Appearance:
- the form right - surface no cracks or blasts Crumb Condition: baked, not sticky - baking - prom without lumps and traces of nepromes - porosity developed more developed, thin-walled, uniform - color light yellow golden Taste characteristic of this type of product, without extraneous taste Smell characteristic of this type of product, without extraneous more fragrant Physicochemical Humidity,%, no more 42.0 42.5 Acidity, degrees 3.0 3.0 Porosity,% 69.0 79.0 Specific volume cm ^3/100 g 580 620

Table 5 The composition of the essential amino acids of bread Amino acid The known method (prototype) The proposed method (example) mg / 100 g of product speed,% mg / 100 mg product speed,% Valine 378.00 94.70 791.90 82.37 Isoleucine 392.00 122.60 339.40 94.0 Leucine 609.10 108.70 638.20 100.8 Lysine 200.33 45.50 1656.00 333.44 Methionine + cystine 296.14 105.80 279.10 88.31 Threonine 238.00 74.00 245.80 68.05 Tryptophan 89.01 112.00 78.90 87.38 Phenylalanine + tyrosine 654.00 136.00 592.40 109.33 KRAS,% 54.60 36.12 Biological value (100-KRAS),% 45.40 63.88

Table 6 Fatty acid composition of bread, g / 100 g of product Name of fatty acid The known method (prototype) The proposed method (example) Palmitic 0.10 0.44 Stearin 0.01 0.29 Palmitoleic 0.01 0,07 Oleic 0.08 1.97 Linoleic 0.35 8.76 Linolenic 0,03 2.11

Claims (1)

A method of preparing wheat bread, characterized in that it involves kneading dough from premium wheat flour, a suspension of pressed baker's yeast, a solution of edible salt, a suspension of soybean oil in an amount of 1.36% by weight of flour, concentrated fat of ocean fish the amount of 0.34% by weight of flour, soybean textured flour in an amount of 15% by weight of flour; the kneaded dough is fermented, chopped and sent for proofing and baking.