RU2449541C1 - Dough composition for panned cake bread - Google Patents

Dough composition for panned cake bread Download PDF

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Publication number
RU2449541C1
RU2449541C1 RU2010135487/13A RU2010135487A RU2449541C1 RU 2449541 C1 RU2449541 C1 RU 2449541C1 RU 2010135487/13 A RU2010135487/13 A RU 2010135487/13A RU 2010135487 A RU2010135487 A RU 2010135487A RU 2449541 C1 RU2449541 C1 RU 2449541C1
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Russia
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flour
yeast
dough
bread
triticale
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RU2010135487/13A
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Russian (ru)
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RU2010135487A (en
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Виталий Григорьевич Гаркушка (RU)
Виталий Григорьевич Гаркушка
Ольга Григорьевна Попова (RU)
Ольга Григорьевна Попова
Галина Николаевна Качалич (RU)
Галина Николаевна Качалич
Лариса Николаевна Кондратенко (RU)
Лариса Николаевна Кондратенко
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Федеральное государственное образовательное учреждение высшего профессионального образования "Кубанский государственный аграрный университет"
ООО Научно-производственное объединение "КОС-МАИС"
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Abstract

FIELD: food industry.
SUBSTANCE: invention is related to bakery industry. The dough composition for bread includes triticale grains, yeast mixture consisting of mature dough, pressed and dry bakery yeast at a ratio of 3.8:0.1:0.05, culinary salt, drinking water, sugar sand, margarine, vegetable oil at the components ratio per 100 kg of flour, kg: triticale flour - 100, yeast mixture - 3.85-4.05, sugar sand - 0.07, margarine - 2.48, vegetable oil - 2.45, culinary salt - 0.5, drinking water - as per calculation.
EFFECT: invention allows to produce panned bread with good appearance, pleasant rememberable scent and aftertaste, high food value and storage life extended up to 7 days.
3 tbl, 5 ex, 2 dwg

Description

The invention relates to the food industry, namely to baking. Piece shaped bread belongs to the group “Bakery products - a food product baked from flour, yeast, salt, water and additional raw materials for bakery products” (GOST R 51785 - 2001 “Bakery products. Terms and definitions” and GOST 6814 “Bakery production. Terms and Definitions").
A known composition for the preparation of bakery products from wheat flour of the first grade with the introduction of pectin extract from the fruits of sea buckthorn and powder from the dried fruits of sea buckthorn, which improves the quality, nutritional value, increase the shelf life of the finished product, which has the following recipe, kg:
Wheat flour 1st grade one hundred
Pressed Bakery Yeast 1,5
Common salt 1.3
Sea buckthorn pectin extract 10-15
Dried Sea Buckthorn Powder 1-1.5
Drinking water by calculation
(RU 2316964 C2, 02.20.2007)
Also known is a unified recipe for white bread from wheat flour of the first grade (GOST26987 - 86). Raw material consumption is, kg:
Baking wheat flour 1st grade 100.00
Pressed Bakery Yeast 1,5
Edible salt 1.3
The disadvantages of this composition are the low content of protein, essential amino acids, vitamins and minerals in the finished product. Tiny crumb, short shelf life of the finished product and a high percentage of incidence of bread of potato disease are noted.
This formulation is closest in technical essence to the proposed composition and adopted as a prototype.
The technical result of the task is to obtain environmentally friendly bread from triticale flour with normalized organoleptic and physico-chemical characteristics, superior to bread from wheat flour in nutritional value and consumer properties.
The technical result is achieved by the fact that the composition of the dough for piece shaped bread, including flour from cereal crops, pressed baking yeast, table salt, drinking water, according to the invention, flour from triticale grain and a yeast mixture consisting of ripe dough, pressed and dried baker’s yeast are used with a ratio of 3.8: 0.1: 0.05, as well as granulated sugar, margarine, vegetable oil with a ratio of components per 100 kg of flour, kg:
Triticale Flour one hundred
Yeast mix 3.85-4.05
Granulated sugar 0,07
Margarine 2.48
Sunflower oil 2.45
Common salt 0.5
Drinking water by calculation
The novelty of the proposed proposal lies in the fact that the recipe composition of bread uses flour of a new type of cereal triticale and a yeast mixture consisting of ripe dough, pressed and dried baker's yeast, along with traditional ingredients: sugar, margarine, vegetable oil, salt.
Comparison of the claimed solution not only with the prototype, but also with other well-known solutions in bakery, revealed signs that distinguish the claimed solution from the prototype (using flour from triticale grain and a yeast mixture consisting of yeast and lactic acid bacteria of mature dough, pressed and dried baker's yeast) , which allows us to conclude that the claimed solution meets the criterion of "inventive step".
The claimed technical solution contributes to the criterion of "industrial applicability", because It can be used in the production of bakery products having enhanced consumer characteristics.
This result is achieved due to the properties of triticale flour and a mixture of yeast, consisting of ripe dough, pressed and dried.
By organoleptic characteristics, triticale flour is not inferior to wheat. Triticale flour has a sweetish flavor compared to wheat flour. The smell of flour is pleasant. Triticale flour has a brighter yellowish tint compared to wheat flour.
The limiting values of the physicochemical characteristics of flour, established by the method of static analysis, show the inversion of moisture, the quality of gluten and the number of drops.
For wheat flour - mass fraction of moisture: from 13.7 to 14.9%; gluten quality from 69.3 to 77.1 e.p .; fall number from 147.0 to 163.0 s.
For triticale flour - mass fraction of moisture from 14.3 to 16.9; gluten quality from 94.2 to 104.5 e.p .; fall number from 116.0 to 131.0 s.
The quantity and quality of gluten flour largely determine the structural and mechanical properties of the dough obtained from this flour.
Gluten of flour from triticale grains after washing is a smearing and sticky mass, stretches to a large length and does not take its previous size, after aging it liquefies greatly, loses elasticity. This is due to the lower content of disulfide and hydrogen bonds in it. While wheat gluten is located in the dough in the form of distinctly expressed threads of various sizes.
A low drop number confirms the features of the carbohydrate-amylase complex of triticale flour. There is a higher percentage of starch content in triticale flour relative to wheat flour (73.8: 72.0), gelatinizability at lower temperatures, which is an important technological characteristic when forming a piece shaped bread composition.
The quantitative composition of the investigated basic substances of triticaleal flour is higher than wheat. The content of basic substances in flour samples is presented in table 1.
Table 1
Type of flour The content of basic substances,% in 100 g of flour
Mono and disaccharides Free fatty acids Cellulose Na Ca
Wheat Victory 50 1.4 0.3 0,07 6.3 7.2
Delight 1,5 0.3 0.09 6.1 6.4
Thunder 1.15 0.3 0.09 6.5 6.5
Triticale Valentine 90 1.9 0.7 0.11 6.9 7.2
Centurion 2.1 0.6 0.09 7.2 7.7
Yarilo 2.1 0.4 0.09 7.4 8.1
Quality indicators of triticale flour confirm its technological suitability for bread production.
The yeast mixture enters the process in stages, thanks to the selected composition of the yeast. The propagated yeast in the ripe dough actively begins its action immediately when kneading the dough. Ripe dough used in the proposed composition is taken as part of the prepared dough of the previous preparation, in which the activity of yeast and acid-forming bacteria and the necessary microflora are developed.
Pressed baker's yeast (GOST 171-81) is an accumulation of yeast cells isolated from the active medium, washed and pressed. Use at a temperature of 23-25 ° C, which lengthens the process of their activation.
Dry baker's yeast (GOST 28483-90) involves the simple ingredients of the system in the metabolism process, they do not multiply, but become more active, enter the fermentation process in an already prepared medium.
To prepare the dough, 30% of the flour from the recipe and a yeast mixture are used. The simultaneous use of ripe dough with pressed and dry baker's yeast allows you to more fully reveal the characteristics of triticale flour, to obtain a pair of acidity of 5.3-7.0 degrees for 20 minutes.
Sugar (GOST 21-94) is a free-flowing, non-sticky, dry to the touch crystalline powder, has a white color and luster, completely soluble in dough, without extraneous odor and impurities. Sugar is almost chemically pure sucrose. The mass fraction of solids is 99.85%.
Margarine (GOST 240-85) is used as fat, which contributes to the saturation of bread with fats and gives the product a pleasant taste.
Sunflower oil (GOST 1129-93) uses unrefined, containing 0.2% of the mass fraction of moisture and volatile substances, the acid number of 1.5 mg KOH, contributes to the formation of thin-layer porosity.
Salt (GOST 13830-97) is used as a table salt, which is a natural sodium chloride with a very minor admixture of other salts. The salt is highly soluble in water. The mass fraction of water-insoluble substances is not more than 0.45%.
Water is used as a solvent for salt, sugar and other raw materials. Use water from a drinking water supply, water temperature 23-25 ° C.
Raw materials are dosed by devices that measure and send the necessary amount of ingredients to the dough mixing machine. The dough for bread is prepared in a coupled way, while a mixture of 1/3 part of triticale flour and the whole yeast mixture are mixed in 1/2 part of water and the whole amount of sugar, then, after the dough has acquired a uniform consistency with a moisture content of 54-55%, it is left for fermentation within 20 minutes, when the acidity reaches 5.3-7.0 degrees, knead the dough from the remaining flour with margarine, vegetable oil and salt. Kneading is carried out for 12 minutes with a low speed of rotation of the blades. The dough is fermented for 40 minutes, the filled acidity is 3.6-4.5 degrees, after which the dough is cut. The final proofing is carried out for 60 minutes at a temperature of 33 ° C, then the product is baked.
The main distinguishing components are triticale flour and yeast mixture, therefore, the following compositions are proposed:
100: 3.85; 100: 3.90; 100: 3.95; 100: 4.00; 100: 4.05
Examples of the proposed compositions for the preparation of molded piece bread are disclosed in order of changing the amount of yeast mixture.
Example 1 (minimum). The dough is kneaded with a humidity of 50%, on a dough using 100 kg of triticale flour, a yeast mixture of 3.90 kg, granulated sugar 0.07 kg, margarine 2.48 kg, sunflower oil 2.45 kg, salt 0.5 kg. Baking bread is carried out at a temperature of 220 ° C.
Bread made according to this recipe has good organoleptic and physico-chemical characteristics. The indicators are shown in tables 2, 3.
Example 2 (optimum). The dough is kneaded with a humidity of 50%, on a dough using 100 kg of triticale flour, a yeast mixture of 3.95 kg, granulated sugar 0.07 kg, margarine 2.48 kg, sunflower oil 2.45 kg, salt 0.5 kg. Baking bread is carried out at a temperature of 220 ° C.
Bread made according to this recipe has good organoleptic and physico-chemical characteristics. The indicators are shown in tables 2, 3.
Example 3 (maximum). The dough is kneaded with a humidity of 50%, on a dough using 100 kg of triticale flour, a yeast mixture of 4.00 kg, granulated sugar 0.07 kg, margarine 2.48 kg, sunflower oil 2.45 kg, salt 0.5 kg. Baking bread is carried out at a temperature of 220 ° C.
Bread made according to this recipe has good organoleptic and physico-chemical characteristics. The indicators are shown in tables 2, 3.
Example 4 (prohibitive minimum). The dough is kneaded with a humidity of 50%, on a dough using 100 kg of triticale flour, a yeast mixture of 3.85 kg, granulated sugar 0.07 kg, margarine 2.48 kg, sunflower oil 2.45 kg, salt 0.5 kg. Baking bread is carried out at a temperature of 220 ° C.
Bread made according to this recipe has a dense crumb, poorly developed porosity. Physicochemical parameters changed. The indicators are shown in tables 2, 3.
Example 5 (prohibitive maximum). The dough is kneaded with a humidity of 50%, on a dough with 100 kg of triticale flour, 4.05 kg of yeast mixture, 0.07 kg of granulated sugar, 2.48 kg of margarine, 2.45 kg of sunflower oil, 0.5 kg of salt. Baking bread is carried out at a temperature of 220 ° C.
Bread made according to this recipe is spreading, physicochemical parameters are changed. The indicators are shown in tables 2, 3.
The organoleptic characteristics of bread obtained from the proposed compositions, determined on a 10-point scale are summarized in table 2. As a control, products made from wheat flour according to a unified recipe were taken.
table 2
Indicator The control Example
one 2 3 four 5
The form 10 10 10 10 8 9
Surface 10 10 10 10 8 8
Crumb elasticity 8 9 10 9 8 8
Taste 8 9 10 9 9 7
Smell 7 9 10 8 8 7
Color 7 9 10 9 9 9
The data in table 2 show that in terms of organoleptic characteristics, the bread obtained from the composition for the preparation of dough, including triticale flour and yeast mixture, not only is not inferior to wheat bread, but also surpasses it.
Comparative physico-chemical parameters of the control sample from wheat flour of the 1st grade and various compositions for the preparation of dough from triticale flour are presented in table 3.
Table 3
Indicator The control Example
one 2 3 four 5
Humidity of crumb,% no more No more than 48 47 48 48 46 49
Crumb acidity, degrees, no more 4.0 3.9 4.1 4.2 3.6 4.3
Crumb porosity,%, not less 65.0 63.0 65.0 64.0 61.0 63.0
Exit, % 145.0 144.0 145.5 145.5 140.0 143.4
From tables 2 and 3 it follows that the inclusion in the composition for the preparation of dough in the amount of prohibitive minimum and maximum triticale flour worsens its appearance and physico-chemical characteristics.
Therefore, the introduction of a yeast mixture in the amount of 3.95 kg, as well as additional raw materials in a ratio determined per 100 kg of triticale flour, is most optimal, since allows you to get a product with high organoleptic (slide 1) and physico-chemical characteristics.
The claimed technical solution allows to obtain a molded bread that exceeds the control sample of wheat flour in appearance, color and porosity. Finished products get the right shape. The surface of the products is smooth, without cracks and tears, glossy. Light brown, uniform color (Slides 1, 2). Bread has a pleasant, long-lasting smell and aftertaste. The moisture content of bread from triticale flour produced according to the proposed recipe and technology was 48.0%, with the recommended state standard specification not more than 48.0%. Bread has a high nutritional value, increased shelf life up to 7 days. The crumb of the product does not crumble, does not stick, the porosity of the crumb is uniformly developed.
Bread has a high consumer rating. Baked samples did not develop potato disease.

Claims (1)

  1. The composition of the dough for piece shaped bread, including flour from cereals, pressed baking yeast, table salt, drinking water, characterized in that they use triticale flour and a yeast mixture consisting of ripe dough, pressed and dried baker's yeast at a ratio of 3, 8: 0.1: 0.05, as well as granulated sugar, margarine, vegetable oil with a ratio of components per 100 kg of flour, kg:
    triticale flour one hundred yeast mixture 3.85-4.05 granulated sugar 0,07 margarine 2.48 sunflower oil 2.45 table salt 0.5 drinking water by calculation
RU2010135487/13A 2010-08-24 2010-08-24 Dough composition for panned cake bread RU2449541C1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2552049C2 (en) * 2013-10-09 2015-06-10 Государственное научное учреждение Всероссийский научно-исследовательский институт зерна и продуктов его переработки Россельхозакадемии (ГНУ ВНИИЗ Россельхозакадемии) Method for production of macaroni flour or groats similar to semolina from triticale grain
RU2552068C1 (en) * 2014-04-01 2015-06-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования Волгоградский государственный аграрный университет (ФГБОУ ВПО Волгоградский ГАУ) Dough composition for panned piece bread

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2030870C1 (en) * 1991-04-10 1995-03-20 Поландова Раиса Дмитриевна Method of producing bread from triticalle flour
RU2195124C1 (en) * 2001-08-03 2002-12-27 Государственное образовательное учреждение Воронежская государственная технологическая академия Method of bread production
UA64411A (en) * 2003-05-27 2004-02-16 Nat Univ Food Technologies Triticale flour bread

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2030870C1 (en) * 1991-04-10 1995-03-20 Поландова Раиса Дмитриевна Method of producing bread from triticalle flour
RU2195124C1 (en) * 2001-08-03 2002-12-27 Государственное образовательное учреждение Воронежская государственная технологическая академия Method of bread production
UA64411A (en) * 2003-05-27 2004-02-16 Nat Univ Food Technologies Triticale flour bread

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ГОСТ 26987-86, 01.12.1986. *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2552049C2 (en) * 2013-10-09 2015-06-10 Государственное научное учреждение Всероссийский научно-исследовательский институт зерна и продуктов его переработки Россельхозакадемии (ГНУ ВНИИЗ Россельхозакадемии) Method for production of macaroni flour or groats similar to semolina from triticale grain
RU2552068C1 (en) * 2014-04-01 2015-06-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования Волгоградский государственный аграрный университет (ФГБОУ ВПО Волгоградский ГАУ) Dough composition for panned piece bread

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