RU2460302C1 - Bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages dough preparation by way of mixing prime grade wheat flour, pressed bakery yeast, salt, water, a product of buckwheat extrusion treatment in an amount of 5…7% of the prime grade wheat flour weight, dough fermentation, handling, proofing and baking. The buckwheat processing product is represented by the extrudate produced by way of treatment of buckwheat with moisture content equal to 13…17% in the extruder during 25…30 s at a temperature of 125…130°C with subsequent impact of reduced pressure equal to 0.06…0.07 MPa on the extrudate released from the matrix draw dies to condition the extrudate moisture content to no more than 9%. The extrudate is cut into particles sized 0.5…1.0 mm at the extruder matrix draw dies outlet.

EFFECT: invention allows to improve bread quality due to enhancement of the bread biological value, organoleptic and physical-and-chemical indices as well as reduce production costs.

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Description

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

A known method for the production of bread, including the preparation of dough by mixing premium wheat flour, pressed baker's yeast and water, as well as fermenting dough. After that, this method involves kneading dough by mixing dough, premium wheat flour, a product of the processing of buckwheat and additives.

The resulting dough is fermented, followed by cutting, proofing and baking.

Buckwheat is used as a product of processing buckwheat, which is mixed with water, brought to a boil, drained, left to cool to room temperature and added during kneading in the amount of 5 ... 10% of the total weight of premium wheat flour [1].

The disadvantage of this method of bread production is the length of the production process, due to the need to heat the buckwheat mixture with water to a boil and cool to room temperature before preparing the dough.

Closest to the proposed invention in technical essence (prototype) is a method for the production of bread by kneading dough from premium wheat flour, pressed baker's yeast, salt, water, buckwheat processing product, fermenting dough, cutting, proofing and baking. As a product of processing buckwheat using pre-crushed extruded buckwheat in the amount of 5 ... 7% by weight of premium wheat flour [2].

The disadvantage of the method of production of bread, selected as a prototype, is the high complexity of obtaining crushed extrudate added to the dough when it is kneaded, as well as not sufficiently high biological value and consumer properties of the resulting product.

The high complexity of obtaining crushed extruded buckwheat is due to the fact that to obtain it, it is necessary to obtain a kernel (cereal) from the fruits of buckwheat (grain), then process the cereal with an extruder and grind the resulting extrudate.

It is also important to note that the fruit shell of buckwheat (husk), depending on the plant variety, is 17 ... 25% of the grain weight. And this part of the buckwheat grain according to the prototype is not used as a raw material for the extrudate.

The biological value and consumer properties of bread can be increased due to the fact that buckwheat with a fruit shell (husk) is subjected to extrusion. Buckwheat grain contains almost five times more fiber than wheat grain (10 ... 11 and 2.2 ... 2.3%, respectively). Moreover, almost all fiber of buckwheat is concentrated in its fruit shell.

It is also known that the husk contains a significant amount of flavonoids (1.3 ... 1.5%), macro- and microelements (more than 30 species).

Thus, the present invention will reduce the complexity of obtaining the extrudate of buckwheat, and hence the bread in general, as well as improve its quality by increasing the biological value and consumer properties.

This result is ensured by the fact that the proposed method for the production of bread is realized by kneading dough from premium wheat flour, pressed yeast, salt, water, a product of buckwheat processing in an amount of 5 ... 7% of the mass of premium wheat flour, fermenting dough, cutting, proofing and baking.

An extrudate obtained by treating buckwheat with a moisture content of 13 ... 17% in an extruder for 25 ... 30 s at a temperature of 125 ... 130 ° C, followed by exposure to the extrudate leaving the die plate with a reduced pressure of 0.06 ... 0, is used as a buckwheat processing product. , 07 MPa, in order to achieve a moisture content of not more than 9% in it. The extrudate at the exit from the die matrix is cut into particles with a size of 0.5 ... 1.0 mm

Reducing the complexity of bread production is achieved by reducing the time required to obtain the extrudate of buckwheat, since the extrusion is not requiring peeling grain of buckwheat. Obtained by the present method, the extrudate does not require additional grinding and is completely ready for kneading the dough.

Obtaining bakery products with a higher biological value is achieved through the use of an extrudate produced from unshelled buckwheat grain, which enriches the product with an additional amount of dietary fiber, flavonoids and trace elements.

Consumer properties of bread will be improved by introducing into their composition dietary fiber contained in the husk (husk) of buckwheat. Processed by the proposed method, these fibers retain the moisture of the bread, so that, in comparison with the prototype, it does not stale for a longer time.

In the general case, the tasks of extrusion processing of buckwheat are the effect on its proteins and starch.

Extrusion processing increases the digestibility of proteins, makes amino acids more accessible due to the destruction of secondary bonds in the protein molecules. The pressure difference inside the extruder and at its exit significantly affects the destruction of secondary bonds in the protein molecules. Due to the relatively low temperatures and the short duration of the heat treatment, the amino acids themselves are not destroyed.

The degree of destruction of starch grains in buckwheat depends on the temperature and time of extrusion processing, humidity of the processed raw materials, as well as air pressure in the zone of extrudate exit from the die.

Due to the fact that the moisture content in the extrudate is controlled by changing the value of the reduced pressure (vacuum) at the outlet of the die, it is possible to extrude the raw materials with optimal humidity for the implementation of this process without subjecting the resulting product to additional drying.

During extrusion processing of buckwheat in less than 25 s, the starch cell walls are not destroyed sufficiently, and when 30 s are exceeded, the effect of increased protein denaturation and decreased activity of vitamins and enzymes is observed.

The temperature of processing buckwheat below 125 ° C for a short period of time does not lead to the destruction of the cell walls of starch, and a temperature above 130 ° C leads to the denaturation of proteins, the destruction of vitamins and gelatinization of starch.

Preliminary extrusion processing of raw materials and exposure to vacuum at the exit of the extrudate from the die cause biochemical changes that contribute to a decrease in the content of native starch and an increase in water-soluble carbohydrates.

The use of buckwheat extrudate in an amount of 5 ... 7% by weight of premium wheat flour improves the quality of bread, leads to a noticeable improvement in organoleptic characteristics, consumer properties, as well as such physical and chemical parameters as the structure of porosity and the specific volume of the resulting product.

The method is implemented as follows. Buckwheat grain with a moisture content of 13 ... 17% is subjected to extrusion processing for 25 ... 30 s at a temperature of 125 ... 130 ° C. The raw materials exiting the extruder die are subjected to a reduced pressure equal to 0.06 ... 0.07 MPa, with the aim of more intensive “boiling” (expansion) of the extrudate and reaching moisture in it of not more than 9%. The extrudate emerging from the die is cut into particles with a size of 0.5 ... 1 mm.

Then, the obtained ground buckwheat extrudate is mixed with the ingredients included in the bread recipe in the amount of 5 ... 7% by weight of premium wheat flour.

An example of a specific implementation of the method.

Get crushed extrudate buckwheat. The dough is cooked in an uncooked manner. The dough is made from premium wheat flour, pressed baker's yeast, a solution of salt, water, and ground buckwheat extrudate.

A mixed dough with a moisture content of 43 ... 45% is left for fermentation for 165 ... 170 minutes at a temperature of 32 ... 33 ° C. During fermentation, after 50 ... 60 minutes, the dough is heated.

The fermented dough is served for cutting, where it is divided into pieces of a given mass and rounding the workpieces by hand or using appropriate machines.

Next, the rounded dough pieces are served for proofing in a proofer at an air temperature of 35 ... 40 ° C and a relative humidity of 75 ... 85%. Spaced dough pieces are sent to baking at a temperature of 220 ... 230 ° C. The baking time is 25 ... 30 minutes.

The results of evaluating the quality indicators of bread prepared using 6% buckwheat extrudate to the mass of premium wheat flour are shown in the table. In this case, as a control sample, bread was baked according to the method provided for by the prototype, with the addition of 6% crushed extruded buckwheat.

Table The indicators of the bread obtained in accordance with the proposed method, using extrudate buckwheat Bread indicators Control sample Prototype Specific volume cm ^3/100 g 334 341 Porosity,% 70.0 74 Humidity% 42.0 42.0 Acidity, degrees 2.1 2.1 Form Resistance, H: D 0.39 0.41 Shelf life, without changing the appearance and taste, h 54 59

Thus, when using ground buckwheat extrudate in an amount of 5 ... 7% by weight of premium wheat flour, the bread has an attractive appearance, pleasant taste and aroma. The structure of porosity: medium, uniform, developed; the crumb of bread is well-baked, moist, not sticky to the touch, with barely noticeable inclusions of buckwheat extrudate particles. The color of the crumb of the finished bread is light and light with a grayish-yellow hue.

Using the proposed method for the production of bread allows you to get bread with an enriched composition while maintaining high quality, consumer properties and increase the efficiency of production by reducing the cost of energy used to prepare the extrudate of buckwheat.

Literature

1. RU 2290812 C1. Published on January 10th, 2007.

2. RU 2405312 C1. Published on December 10th, 2010.

Claims (2)

1. The method of production of bread by kneading dough from premium wheat flour, pressed baker's yeast, salt, water, buckwheat processing product in an amount of 5 ... 7% of the mass of premium wheat flour, fermenting dough, cutting, proofing and baking, characterized in that an extrudate obtained by treating buckwheat with a moisture content of 13 ... 17% in an extruder for 25 ... 30 s at a temperature of 125 ... 130 ° C with subsequent exposure to a reduced pressure exiting the die of the matrix is used as a buckwheat processing product Equal to 0.06 ... 0.07 MPa, in order to achieve its moisture content is not more than 9%. 2. The method according to claim 1, characterized in that the extrudate at the exit from the die of the matrix is cut into particles with a size of 0.5 ... 1.0 mm