RU2455828C2 - Composition for preparation of dough for wheat bread "primorye" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The composition contains prime or first grade bakery wheat flour, dried bakery yeast, sugar sand, culinary edible salt, "Tinrostim" biologically active additive and drinking water taken as per calculation for the dough moisture content to be 46 %±(0.5-1.0) at the following components weight ratio, kg: prime or first grade bakery wheat flour - 100, dried bakery yeast - 1, sugar sand - 0.5, culinary edible salt - 1.5, "Tinrostim" biologically active additive - 0.1 - 1.0, drinking water - as per calculation.

EFFECT: invention allows to improve organoleptic and physical indices of the bread, enhance its nutritive value and accelerate the bread preparation process.

2 dwg, 6 tbl, 5 ex

Description

The invention relates to the food industry, in particular the production of bakery products intended for preventive nutrition.

Bakery products are everyday products, and, according to statistics, Russia occupies a leading position in the world in terms of per capita consumption of these products. It is quite obvious that expanding the range of bakery products, including functional ones, is an important and necessary task.

The known composition of the preparation of bread according to the standard recipe for wheat bread from flour of the 1st grade, kg:

1st grade wheat flour one hundred pressed bakery yeast 1,5 table salt 1.3 drinking water by calculation

[Collection of recipes for bakery products produced according to state standards. - St. Petersburg .: GIORD, 2004. - P.19].

The disadvantages of this composition are the low nutritional value of the finished products, the duration of the dough preparation process (2.5 hours unpaired and 4-5 hours unpaired) and a short shelf life (no more than 24 hours after being removed from the oven).

Known compositions for the preparation of dough for bakery products for functional purposes, containing wheat flour of the 1st grade, pressed baking yeast, table salt, pectin extract from sea buckthorn fruit, powder from dried sea buckthorn fruit, water calculated to have a dough humidity of 45% [RU 2316964 C2, 09/27/2007], or pectin extract from rose hips, powder from dried rose hips [RU 2316965 C1, 02/20/2008] or pectin extract from fruits of watermelon, water infusion of leaves of oregano ordinary [RU 2333648 C1, September 20, 2008].

The objective of the invention is the expansion of the range of bakery products for functional use.

The problem is solved by the new composition for the preparation of dough for wheat bread containing bakery flour of the highest or first grade, dried baker's yeast, granulated sugar, table salt, dietary supplement “Tinrostim” and drinking water taken from calculation, so that the humidity of the test was 46% ± (0.5-1.0), with the following ratio of components by weight, kg:

Baking wheat flour of the highest or 1 grade one hundred Dried baker's yeast one Granulated sugar 0.5 Edible salt 1,5 BAA "Tinrostim" 0.1-1.0 Drinking water by calculation

Food supplement “Tinrostim” was developed at the TINRO Center and is a composition containing gangliin, ascorbic acid and glucose [RU 2105504 C1, 02.27.1998]. Gangliin is a peptide fraction isolated from optical squid ganglia and consisting of 84% of low molecular weight peptides and 16% of free amino acids. Tinrostim dietary supplement has a general strengthening effect, the possibility and expediency of its use in the complex treatment of various diseases are justified [registration certificate of the Ministry of Health of the Russian Federation No. 77.99.04.928. B.000663.08.03 of 08.29.03].

Preparation of raw materials for production is carried out in accordance with technological instructions for the production of bread and bakery products [Collection of technological instructions for the production of bakery products. - M.: Price List, 1989. - 493 p.]. The dough is prepared from flour of the highest or 1st grade in an unpaired way. All bulk components: yeast in an amount of 1 kg, sugar 0.5 kg, salt 1.5 kg, as well as dietary supplement Tinrostim in an amount of 0.1-1.0 kg (per 100 kg of flour) are poured into a bowl and mix for 1 min in the dry state for uniform distribution of the components. Then pour drinking water (water for kneading is taken at a temperature of 28-32 ° C, providing a test temperature of 30 ° C) and the dough is kneaded at two speeds: 8 min (120 rpm) and 2 min (175 rpm).

The resulting dough is put on fermentation for 70-80 minutes with an intermediate warming after 35-45 minutes. Then the dough is divided into pieces weighing 450-600 g on dough dividers, the dough pieces are placed in proofers at a temperature of 33-36 ° C and a relative humidity of 75-80% for 50-60 minutes. Baking products is carried out in a humidified baking chamber at a temperature of 200 ° C for 25-35 minutes

The technical result provided by the invention is to improve organoleptic characteristics (developed, uniform, thin-walled porosity of the crumb of bread, the surface of the crust is smooth, convex); physical indicators (increase in specific volume, height and shape stability of bakery products). The finished product increases nutritional value by increasing the content of free amino acids and minerals.

The storage duration of bakery products is increased to 48 hours.

In the work, generally accepted and standard research methods were used:

- Method for determining the yield of crude gluten - according to GOST 27839-88

- Method for determining the quality of raw gluten on the device IDK-1 [Puchkova L.I. Laboratory workshop on baking technology. - M .: Light and food industry, 1982. - 231 p.]

- A method for determining the direct count of the number of yeast cells in 1 g of the test [Mudretsova-Wiss K.A., Kolesnik S.A., Grinyuk T.I. Guide to laboratory studies in microbiology. - M .: Publishing house "Economics", 1975. - 151 p.]

- Method for determining the lifting force of yeast according to GOST 171-69

The quality of the bread was also determined by standard methods:

- Method for determining organoleptic indicators - according to GOST 5667-65;

- A method for determining form stability according to GOST 27669-88;

- Method for determining porosity - according to GOST 5669-96;

- Method for determining acidity - according to GOST 5670-96;

- Method for determining humidity - according to GOST 21094-75;

- Method for determining the specific volume of the finished product according to GOST 27669-88

- Organoleptic evaluation of the quality of bread [Grain quality assessment: Reference. / Comp. I.I. Vasilenko, V.I. Komarov. - M .: Agropromizdat, 1987. - 208 p.].

The introduction of various additives into the dough suggests their effect on the microflora of the dough, including yeast. One of the factors affecting the course of the technological process and the quality of bread is the biological activity of yeast.

It was found that the presence of the Tinrostim dietary supplement in the composition for the preparation of the test leads to an acceleration of the fermentation process and, as a result, to the acceleration of the test preparation process (120-140 min in an unpaired way).

It is known that for normal functioning of the yeast, a nutrient medium containing nitrogen, digestible forms of carbon-containing compounds, macro- and microelements are necessary. The carbon sources for yeast are various carbohydrates. Yeast ferments glucose, fructose, sucrose, maltose and simple dextrins. The applicant investigated the effect of dietary supplements "Tinrostim" on the fermentation process by the accumulation of yeast cells in the test and the rate of its rise (the lifting force of the yeast). The results are presented in table 1.

Table 1 The change in the number of yeast cells during the fermentation of the test with the addition of Tinrostim dietary supplement The duration of the fermentation test, min twenty 60 120 180 The number of yeast cells, million / g Control (no additives) 2.2 2,3 2,8 3.43 BAA "Tinrostim", 0.1% 2,32 2,53 3.07 four BAA "Tinrostim", 0.25% 2,36 2.6 3.4 4,57 BAA "Tinrostim", 0.5% 2.46 3 3.75 4.81 BAA "Tinrostim", 0.75% 2,56 3.2 4.07 5.16 BAA "Tinrostim", 1.0% 2.6 3,5 4.4 5.57

When determining the direct calculation of the number of yeast cells in 1 g of the test, it was found that when Tinrostim dietary supplements are introduced in the claimed dosages (0.1-1.0% by weight of flour), the number of yeast cells increases by 5.4-62.39%, respectively in comparison with the control sample. After 20 minutes in the control, the number of yeast cells was 2.2 * 10 ⁹ , with the addition of dietary supplements in an amount of 1.0% - 2.6 * 10 ⁹ . After 2 hours, the number of yeast cells increased when a biologically active supplement was added. At the end of fermentation (after 3 hours), the number of yeast cells in the control was 3.43 * 10 ⁹ , with the addition of Tinrostim dietary supplement in the amount of 1.0% - 5.57 * 10 ⁹ .

To establish the fact of the influence of dietary supplements "Tinrostim" on the process of gas formation, the lifting force of yeast was determined. For clarity, an indicator of the rate of rise of the test (mm / min) was introduced.

Figure 1 presents the speed of rise of the test with different dosages of dietary supplements "Tinrostim."

The diagram in figure 1 indicates that the introduction of the dietary supplement "Tinrostim" has a positive effect on the speed of rise of the test. The highest rate of test rise was noted in the test with the addition of dietary supplements in an amount of 1.0%, which amounted to 3.03 mm / min, respectively (see Fig. 2).

The baking properties of wheat flour largely depend on its gluten. To study the effect of the Tinrostim dietary supplement on the baking properties of wheat flour, an analysis was made of the quantity and quality of gluten.

Contributed to the dietary supplement "Tinrostim" in the amount of 0.1; 0.25; 0.5; 0.75; 1.0% by weight of wheat flour, respectively. As a control were taken products developed without the addition of this dietary supplement. The quantity and quality of crude gluten was determined by the standard method. The yield of crude gluten of wheat flour depending on the dosage of dietary supplements is presented in table 2.

table 2 Raw gluten dynamics Indicator The control Mass fraction of dietary supplements "Tinrostim",% * 0.1 0.25 0.5 0.75 1,0 Mass fraction of the amount of crude gluten,% 31.84 ± 0.1 31.86 ± 0.2 31.87 ± 0.1 31.91 ± 0.2 33.2 ± 0.2 34.03 ± 0.1 Change to control,% +0.06 +0.09 +0.2 +4.3 +6.9 Note: * - by weight of wheat flour

From the data of table 2 it can be seen that with increasing dosages of the Tinrostim dietary supplement, the mass fraction of the amount of crude gluten increases in direct proportion, and consequently, the amount of gliadin and glutenin (wheat flour proteins) increases. In parallel with the release of crude gluten, its quality was established. To clarify the effect of dietary supplements on the gluten of flour, its properties were determined by extensibility and elasticity. The results of a study of the effect of dietary supplements "Tinrostim" on the elasticity and extensibility of gluten are presented in table 3.

Table 3 Elongation and elasticity of wheat flour gluten Control (no additives) Mass fraction of dietary supplements "Tinrostim",% * 0.1 0.25 0.5 0.75 1,0 The extensibility of gluten, wheat flour, cm 13.0 ± 0.1 13.0 ± 0.1 13.0 ± 0.2 13.0 ± 0.2 13.0 ± 0.2 12.0 ± 0.4 Quality group 1st 1st 1st 1st 1st 1st Gluten elasticity of wheat flour, unit 65.0 ± 2.5 65.0 ± 2.5 65.0 ± 2.0 65.0 ± 2.0 62.5 ± 1.8 60.0 ± 2.3 Quality group 1st 1st 1st 1st 1st 1st Note: * - by weight of wheat flour

It was shown that when adding Tinrostim dietary supplement in an amount of 0.1-0.75% by weight of flour, changes in the extensibility and elasticity of gluten were not observed compared with the control. When adding 1% of this dietary supplement, insignificant gluten compaction was noted, as a result of which this amount of the additive can be recommended not only to increase nutritional value, but also for “weak” flour in “strength” in order to strengthen it.

The obtained experimental results served as the basis for further research - the influence of Tinrostim dietary supplement on the quality of wheat bread. Under the conditions of production of the Innovation and Technology Center of the Institute of Food Technologies and Commodity Science of the Pacific State Economic University, prototypes of wheat bread "Primorye" with the addition of dietary supplements "Tinrostim" weighing 0.6 kg were developed:

1st sample - with the addition of Tinrostim dietary supplement in an amount of 0.1%;

2nd sample - with the addition of Tinrostim dietary supplement in the amount of 0.25%;

3rd sample - with the addition of Tinrostim dietary supplement in an amount of 0.5%;

4th sample - with the addition of Tinrostim dietary supplement in an amount of 0.75%;

5th sample - with the addition of Tinrostim dietary supplement in an amount of 1.0%.

Example 1. A bakery product contains the following ingredients by weight, kg:

Premium baking wheat flour one hundred Dried baker's yeast one Granulated sugar 0.5 Edible salt 1,5 BAA "Tinrostim" 0.1 Drinking water by calculation

Example 2. A bakery product contains the following ingredients by weight, kg:

Premium baking wheat flour one hundred Dried baker's yeast one Granulated sugar 0.5 Edible salt 1,5 BAA "Tinrostim" 0.25 Drinking water by calculation

Example 3. A bakery product contains the following ingredients by weight, kg:

Premium baking wheat flour one hundred Dried baker's yeast one Granulated sugar 0.5 Edible salt 1,5 BAA "Tinrostim" 0.5 Drinking water by calculation

Example 4. A bakery product contains the following ingredients by weight, kg:

Premium baking wheat flour one hundred Dried baker's yeast one Granulated sugar 0.5 Edible salt 1,5 BAA "Tinrostim" 0.75 Drinking water by calculation

Example 5. A bakery product contains the following ingredients by weight, kg:

Premium baking wheat flour one hundred Dried baker's yeast one Granulated sugar 0.5 Edible salt 1,5 BAA "Tinrostim" 1,0 Drinking water by calculation

Evaluation of the quality of baked products was carried out after cooling according to organoleptic and physico-chemical indicators in accordance with regulatory documentation. In this case, shape stability, specific volume, bread porosity, shape symmetry, crumb color and structure, bread taste and smell were determined. It was established that the control bread sample had the correct shape, but the uneven surface, reduced volume, taste and smell characteristic of this type of bread.

Studies have shown that the claimed composition for the preparation of the dough had a positive effect on the quality of the hearth bread, the surface of the test samples was smooth, the taste and aroma of bread did not change compared to the control. Bread had developed porosity and high volume. Bread with a content of 0.5, 0.75, 1.0% dietary supplement "Tinrostim" was rated at 18.1, 19.1, 19.4 points and received a quality category of "excellent", while the control sample was rated at 15.3 points, which corresponds to the “good” quality category. Organoleptic indicators of the quality of wheat bread are presented in table 4. Physico-chemical indicators of the quality of wheat bread are presented in table 5.

Table 5 Physico-chemical indicators of the quality of wheat bread with the addition of dietary supplements "Tinrostim" Indicator The control Mass fraction of dietary supplements "Tinrostim",% * 0.1 0.25 0.5 0.75 1,0 Form Resistance (N / Dcp) 0.44 ± 0.02 0.67 ± 0.01 0.71 ± 0.02 0.74 ± 0.01 0.75 ± 0.01 0.76 ± 0.1 Change to control,% - +52.3 +61.4 +68.2 +70.5 +72.7 Specific volume, cm ³ / g 2.69 ± 0.02 4.0 ± 0.01 4.2 ± 0.01 4.3 ± 0.01 4,5 ± 0,01 4.7 ± 0.02 Change to control,% - +48.7 +56.1 +59.8 +67.3 +74.7 Porosity,% 72.5 ± 0.7 73.1 ± 0.3 74.3 ± 0.2 75.5 ± 0.1 75.8 ± 0.2 76.1 ± 0.6 Change to control,% - +0.8 +2.5 +4.1 +4.6 +5.0 Acidity, degrees 1.8 ± 0.1 1.8 ± 0.1 1.9 ± 0.1 1.9 ± 0.1 2.0 ± 0.2 2.0 ± 0.1 Humidity% 35.9 ± 0.3 36.1 ± 0.3 36.2 ± 0.1 36.3 ± 0.1 37.2 ± 0.1 37.7 ± 0.3 Note: * - by weight of wheat flour

When determining the physico-chemical parameters, it was found that the greatest increase in form stability was noted with the addition of Tinrostim dietary supplements in an amount of 0.5-1.0% by weight of flour in comparison with the control; the largest increase in specific volume when adding dietary supplements "Tinrostim" in the amount of 0.5-1.0% by weight of flour in comparison with the control; the greatest increase in porosity with the addition of Tinrostim dietary supplement in an amount of 0.5-1.0% by weight of flour in comparison with the control.

Table 6 presents the chemical composition and nutritional value of Primorye bread.

Table 6 The chemical composition and nutritional value of Primorye bread Name of indicator Indicator value the control Bread "Primorye" with various doses of dietary supplement "Tinrostim" 0.1% 0.25% 0.5% 0.75% 1,0% Mass fraction, g / 100 g protein 7.6 7.61 7.63 7.66 7.69 7.72 fats 0.86 0.86 0.87 0.88 0.89 0.90 carbohydrates 52.3 52.3 52.3 52.31 52.31 52.31 Energy value, kcal / 100 g 234.27 234.31 234.48 234.72 234.93 235.14

Claims (1)

Composition for making dough for wheat bread, containing baking wheat flour of the first or first grade, dried baking yeast, granulated sugar, table salt, Tinrostim dietary supplement and drinking water calculated to have a humidity of 46% ± (0 , 5-1.0), with the following ratio of components by weight, kg:
premium or first grade wheat flour one hundred dried baker's yeast one granulated sugar 0.5 food salt 1,5 BAA "Tinrostim" 0.1-1.0 drinking water by calculation

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