RU2485783C1 - Method for production of bread characterised by enhanced nutritive value - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry. The method is as follows: wheat grains, egg shell and sunflower press cake are milled in the disintegrator. A mixture is prepared from egg shell powder in an amount of 1.0-3.0%, sunflower press cake in an amount of 3.0-7.0%, vegetable oil in an amount of 5.0%, sunflower seeds in an amount of 8.0% of the whole-ground wheat grain flour weight. Dough is kneaded of whole-ground wheat grain flour, pressed bakery yeast, culinary food salt, natural milk whey, the prepared mixture, ascorbic acid and water. The dough is fermented during 120 minutes, handled; dough pieces are proofed during 45-55 minutes and delivered for baking during 30-35 minutes at 230-250°C. The dough is prepared at the following recipe components content, kg per 100 kg of whole-ground wheat grain flour: whole-ground wheat grain flour -100.0, pressed bakery yeast - 5.0, culinary food salt -1.5, egg shell powder - 1.0-3.0, sunflower press cake - 3.0-7.0, sunflower oil - 5.0, sunflower seeds - 8.0, natural milk whey - 30.0, ascorbic acid - 0.01, water - as per calculation till the dough moisture content is equal to 46.0%.EFFECT: invention allows to enhance the ready products quality due to enhancement of nutritive biological and energy value, increase bread yield, extend the freshness preservation period due to bakery goods hardening process retardation.2 tbl, 4 ex

Description

The invention relates to the food industry and can be used in the manufacture of bakery products.

The closest in technical essence and the achieved effect is a method for the production of white bread from wheat flour, including the preparation of dough, its fermentation for 2-3 hours, cutting, proofing and baking in a humidified baking chamber at a temperature of 215-250 ° C ["Collection of technological instructions" , 1989].

The disadvantage of this method is the low nutritional value and low yield of finished products, insufficient shelf life of their freshness.

The technical task of the invention is to improve the quality of bread by increasing the nutritional, biological and energy value of bread from whole-wheat flour, increasing the yield and shelf life of the freshness of bread.

To solve the technical problem of the invention, a method for the production of bread of high nutritional value is proposed, characterized in that wheat grain, eggshell and sunflower meal are crushed on a disintegrator, then a mixture of egg shell powder is prepared in an amount of 1.0-3.0%, sunflower powder oilcake in an amount of 3.0-7.0%, sunflower oil in an amount of 5.0%, sunflower seeds in an amount of 8.0%, taken to the weight of whole wheat flour, knead the dough from whole wheat flour, baker’s yeast assorted, common food salt, natural milk whey, prepared mixture, ascorbic acid, water, the dough is fermented for 120 minutes, after which it is subjected to cutting, the dough pieces are separated for 45-55 minutes and sent to baking for 30-35 minutes at 230-250 ° С, the dough is prepared with the following contents of the recipe components, kg per 100 kg of flour from whole-ground wheat grain:

whole wheat flour - 100.0,

pressed baking yeast - 5.0,

edible salt - 1.5,

egg shell powder - 1.0-3.0,

powder from sunflower meal - 3.0-7.0,

sunflower oil - 5.0,

sunflower seeds - 8.0,

natural milk whey - 30.0,

ascorbic acid - 0.01,

water - calculated to a moisture content of dough of 46.0%.

The technical result of the invention is to improve the quality of bread from whole-wheat flour by increasing the nutritional, biological and energy value of products, in slowing down the staling process of bread and, therefore, in increasing its shelf life, in increasing the yield of finished products.

A method of producing bread of high nutritional value is as follows.

Wheat grain, egg shells and sunflower meal are crushed on a disintegrator, a mixture is prepared from egg shell powder taken in an amount of 1.0-3.0%, sunflower meal powder taken in an amount of 3.0-7.0%, sunflower oil taken in the amount of 5.0%, sunflower seeds taken in the amount of 8.0% by weight of whole-wheat flour, knead the dough from whole-wheat flour, pressed baker’s yeast, edible salt, natural whey, prepared mixture, ascorbic acid, in s at the following content of components, kg per 100 kg of flour from whole-ground wheat: flour from whole-ground wheat - 100.0, pressed baker's yeast - 5.0, edible salt - 1.5, egg shell powder - 1.0 -3.0, powder from sunflower meal - 3.0-7.0, sunflower oil - 5.0, sunflower seeds - 8.0, natural milk serum - 30.0, ascorbic acid - 0.01, water - by calculation to a test moisture content of 46.0%.

Then the dough is fermented for 120 minutes, after which it is subjected to cutting. The dough pieces are placed within 45-55 minutes and sent to baking for 30-35 minutes at 230-250 ° C.

A method for the production of bread from whole-wheat flour is illustrated by the following examples.

Example 1 (prototype)

Knead the dough with the following contents of the recipe components, kg per 100 kg of flour:

- baking wheat flour of the first grade - 100.0,

- pressed baking yeast - 1.5,

- edible salt - 1.3,

- water - 59.0.

Then the dough is fermented for 180 minutes, after which it is subjected to cutting. The dough pieces are placed within 55 minutes and sent to baking for 30 minutes at 225 ° C.

Water is taken taking into account the moisture content of the raw material so that the moisture content of the dough is 45.5%. Organoleptic and physico-chemical indicators of the quality of the dough and bread are presented in table 1, the main characteristic of the nutritional value of the products is in table 2.

Example 2

Wheat grain, egg shells and sunflower meal are crushed on a disintegrator, a mixture is prepared from egg shell powder taken in an amount of 1.0%, sunflower meal powder taken in an amount of 3.0%, sunflower oil taken in an amount of 5.0% of sunflower seeds taken in an amount of 8.0% by weight of whole-wheat flour, knead the dough from whole-wheat flour, pressed baker’s yeast, common food salt, natural whey, prepared mixture, ascorbic acid, water, etc. and the following content of components, kg per 100 kg of flour from whole-ground wheat grain:

whole wheat flour - 100.0,

pressed baking yeast - 5.0,

edible salt - 1.5,

egg shell powder - 1.0,

powder from sunflower meal - 3.0,

sunflower oil - 5.0,

sunflower seeds - 8.0,

natural milk whey - 30.0,

ascorbic acid - 0.01,

water - 41.4.

Then the dough is fermented for 120 minutes, after which it is subjected to cutting. The dough pieces are placed within 50 minutes and sent to baking for 35 minutes at 230 ° C.

Water is taken taking into account the moisture content of the raw material so that the moisture content of the dough is 46.0%. Organoleptic and physico-chemical indicators of the quality of the dough and bread are presented in table 1, the main characteristic of the nutritional value of the products is in table 2.

Example 3

The method is carried out analogously to example 2, but the powder from the eggshell and the powder from the sunflower meal are taken in the amount of 2% and 5% by weight of whole-wheat flour, respectively. The mass of water per batch of dough is 43.4 kg.

Water is taken taking into account the total moisture content of the raw materials so that the dough humidity is 46.0%.

Organoleptic and physico-chemical indicators of the quality of the dough and bread are presented in table 1, the main characteristic of the nutritional value of the products is in table 2.

Example 4

The method is carried out analogously to example 2, but the powder from the eggshell and the powder from the sunflower meal are taken in the amount of 3% and 7% by weight of whole-wheat flour, respectively. The mass of water per batch of dough is 45.2 kg.

Water is taken taking into account the total moisture content of the raw materials so that the dough humidity is 46.0%.

Organoleptic and physico-chemical indicators of the quality of the dough and bread are presented in table 1, the main characteristic of the nutritional value of the products is in table 2.

Table 1 The name of indicators Examples of analysis data 1 (prototype) 2 3 four Organoleptic indicators Appearance: Correct, appropriate bread form in which baking was made the form surface Smooth, no cracks or blasts color Light yellow Dark brown Crumb condition Elastic, with uniform porosity Developed porosity, baked crumb, not moist to the touch Taste and smell Peculiar to bread from wheat flour of the first grade, without extraneous taste and smell Peculiar to whole wheat bread from flour, without extraneous taste and odor physical and chemical indicators Humidity% 44.5 44.3 44.5 44.7 Acidity, degrees 3.0 3.3 3,5 3,7 Porosity,% 70.0 61.0 60.0 59.0 The shelf life of the packaged product, h 72 84 86 88 The yield of bread,% 137.0 178.5 180.0 181.5

table 2 The name of indicators Examples of analysis data 1 (prototype) 2 3 four Protein, g 6.7 8.5 8.7 8.9 Fat g 0.8 6.0 6.3 6.6 Carbohydrates, g 43,2 31.5 30.7 29.5 Dietary fiber, g 2,8 5.5 5.9 6.3 Minerals, mg: calcium 19.9 155.3 160,2 165.0 iron 1.4 4.7 5.1 5.5 Vitamins, mg: E 1,1 4.2 4.6 4.8 PP 1,5 4.1 4,5 4.7 Biological value,% 70.6 80.2 81.2 82.1 Energy value, kJ 868 899 897 895

From tables 1 and 2 it can be seen that when making bread from whole-wheat flour, the quality of finished products increases due to increased nutritional and biological value, the shelf life of freshness increases by 12-16 hours, the yield of products increases by 41.5-44.5 % compared with the prototype.

A higher content of dietary fiber in whole-wheat flour and in powder from sunflower meal leads to an increase in the content of bound water in products, which contributes to the long shelf life of bread and slow down the process of staling.

When preparing products from flour, whole-ground wheat grain in bread of dietary fiber increases 2.0-2.3 times, calcium - 7.8-8.3 times; iron - by 3.5-4.0 times, energy value increases by 3.0-3.5%, biological value - by 13.5-16.3% (table 2).

The positive effect of the use of whole-wheat flour and a mixture consisting of egg shell powder, sunflower meal powder, sunflower oil and sunflower seeds is due not only to an increase in the main nutrients in bread, but also to vitamins and minerals in a form easily digestible by the human body. .

Whole-wheat flour is characterized by a high content of vitamins, minerals in a bioavailable form, essential amino acids, dietary fiber, etc. Egg shell powder has a rich mineral composition. In addition, it, unlike calcium preparations, has a higher digestibility. Sunflower meal powder, in addition to a significant protein content, is rich in polyunsaturated fatty acids, vitamin E, and the most important minerals (calcium, phosphorus, magnesium, sodium). Sunflower oil and sunflower seeds in addition to nutritional value have high antioxidant properties. The combination of whole-wheat flour and a mixture consisting of egg shell powder, sunflower meal powder, sunflower oil and sunflower seeds maximizes the nutritional value of bread.

The developed products are intended for nutrition of people who are actively involved in physical education and sports. As you know, in the process of training there is a huge load on the musculoskeletal system, the maintenance of which in working condition depends on the intake of sufficient amounts of calcium, magnesium and phosphorus into the body. For sports nutrition is also a prerequisite is an increased content of protein in the diet.

At dosages of powder from eggshell and powder from sunflower meal more than boundary, deterioration of the quality of bread by organoleptic and physico-chemical indicators is observed, and at values less than boundary the goal is not achieved.

The proposed method for the production of bread of high nutritional value allows you to:

- improve the quality of finished products by increasing the nutritional, biological and energy values,

- increase the yield of bread,

- increase the shelf life of freshness by slowing down the staling process,

- to receive a product intended for nutrition of people who are actively involved in physical education and sports.

Claims (1)

A method of producing bread of increased nutritional value, characterized in that wheat grain, eggshell and sunflower meal are crushed on a disintegrator, then a mixture of egg shell powder in an amount of 1.0-3.0%, a powder of sunflower meal in an amount of 3.0 is prepared -7.0%, sunflower oil in the amount of 5.0%, sunflower seeds in the amount of 8.0%, taken to the mass of flour from whole-ground wheat, knead the dough from whole-wheat flour, pressed yeast, table salt, whey milk natural, prepared mixture, ascorbic acid, water, the dough is fermented for 120 minutes, after which it is subjected to cutting, the dough pieces are placed for 45-55 minutes and sent to baking for 30-35 minutes at 230-250 ° C, prepare the dough with the following contents of the recipe components, kg per 100 kg of flour from whole-ground wheat grain:
whole-wheat flour 100.0 pressed baker's yeast 5,0 food salt 1,5 egg shell powder 1.0-3.0 sunflower meal powder 3.0-7.0 sunflower oil 5,0 sunflower seeds 8.0 natural milk whey 30,0 ascorbic acid 0.01 water calculated to test moisture 46.0%