RU2490897C1 - Method for preparation of bread of triticale flour - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to bakery industry. The method involves dough preparation by sponge method, the dough containing triticale flour, bakery yeast and culinary salt, dough handling, dough pieces proofing and baking. First one prepares liquid brew mixing 25-35% of the total weight of triticale flour, pressed bakery yeast in an amount of 0.5-1.0%, culinary salt in an amount of 0.3-0.5% and 29-32°C water in an amount required for the brew moisture content to be 65-70%, then one proceeds with fermentation during 17-20 until acidity is equal to - 4.2-5.5 degrees. One adds to the brew the remaining triticale flour, 18-20°C water with salt dissolved therein, taken in an amount of 1.2-1.3%. One performs the resultant dough fermentation during no more than 20 minutes till final acidity is equal to 3.4-4.5 degrees; then one proceeds with handling, proofing and baking The method may envisage usage of flour made of TI-17, Tribune, Valentin-90, Cornet varieties grains.

EFFECT: invention allows to improve physicochemical indices of bread made of triticale flour, extend the range of flour goods using different triticale varieties.

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Description

The invention relates to the baking industry and can be used in the production of bread from triticale flour.

The triticale grain crop has good yield, resistance to agricultural diseases, a significant protein content with a high amino acid rate for the limiting amino acid - lysine, and, in comparison with traditional grain crops, is of particular value for the baking industry.

Triticale grain is characterized by increased ash content, lower content of carbohydrate components and the presence of a specific rye carbohydrate in it - trifructosan. Triticale grain proteins, on average, contain 5-10% albumin, 6-7% globulins, 30-37% prolamins and 15-20% glutemins.

All types of triticale have more water-soluble nitrogen than parent forms. In comparison with wheat, triticale grain contains more free essential amino acids, such as lysine, valine, leucine and others, which is why the biological value of triticale is higher than that of wheat. The main component of triticale grains, like other cereals, is starch. It accounts for 3/4 of the grain weight.

By the content of gluten-forming proteins, triticale far exceeds rye and approaches wheat. The amount of gluten in triticale grain is close to its content in wheat. In most cases, gluten quality triticale has lower data due to the content of rye-type proteins in it.

Triticale contains more phospholipids in bound form than wheat, and this property is believed to be inherited from rye. The increased content of extractable lipids in the flour from triticale endosperm is apparently inherited from durum wheat.

Recently, special attention has been paid to high-yielding varieties of triticale grains. New varieties of triticale are being created in order to stabilize grain production and reduce the cost of cultivation, to obtain green mass for fodder, hay and grain, for use in the baking, confectionery and fermentation industries.

Highly productive varieties of triticale - "Valentine-90", "TI-17", "Tribun", "Cornet" - are listed in the State Register of triticale varieties and are zoned in many regions of the Russian Federation and Ukraine. With a total yield of 7.5–9.0 t / ha, grain samples had the following characteristics: nature - 710 g / l, total glassiness - 57-67%, protein content - 10.0-13.0%.

The studied triticale varieties have high biological potential, are unpretentious to cultivation conditions, winter-hardy, resistant to adverse soil and climatic conditions and to the most dangerous diseases and pests.

Their use allows expanding the raw material base of the baking industry, removing the shortage of rye flour, reducing the number of operations in preparing flour for production, increasing the range of bakery products and increasing their biological value.

Flour obtained from triticale grains differs in breading properties from rye and wheat flour, its properties depend largely on the triticale grains.

Studies conducted at the State Research Institute of Baking Industry of the Russian Agricultural Academy have shown that the use of flour from various varieties of triticale affects the quality of bread and bakery products. Quality indicators of bread and bakery products from various varieties of triticale flour are presented in table 1.

Table 1 Name of quality indicators TI-17 Tribune Valentine 90 Cornet Humidity% 13.0 11.6 12.9 13,2 White, conventional units 64 44 46 65 Fall number, s 306 190 222 174 Autolytic activity,% in terms of SV 32,7 45.1 42.7 49.9 The content of crude gluten,% 11.7 8.8 18.1 21.5 Gluten quality, units approx. Idk 77 65 44 82 Quality group I good I good II satisfactory strong II satisfactory weak

Studies at the baking industry institute have shown

 that bread from triticale flour can be recommended even for functional nutrition, as a therapeutic and dietary product that has good taste, shape and loose crumb.

In addition, the production of bread from triticale flour may be more profitable than the production of rye and wheat bakery products. It is worth considering the growing popularity of custard baked goods based on rye, pecked flour with the addition of flavors (caraway seeds, coriander, dill, etc.). In this regard, triticale is very suitable for food use.

So, there is a known method of bread production, which involves the preparation of a dough method using peeling method containing triticale peeled flour, baking yeast and table salt, its cutting, proofing and baking, while baking bread add pectin extract of wild crops (Gritsenko S.A. Development of technology functional bread based on triticale flour. Abstract of thesis, Candidate of Technical Sciences - Krasnodar: KubGAU, 2003, pp. 14-22).

The main disadvantage of the prototype is that it involves the use of expensive pectin extract of fruits of wild crops, as well as the complexity of its dosage in the preparation of bread, it should be borne in mind that increasing the dosage of pectin extract to 10% and higher leads to a decrease in the quality of bread. In addition, the method does not consider the use of flour of various varieties of triticale.

The technical result of the invention is the preparation of bread with improved physico-chemical parameters from triticale flour obtained by grinding various varieties of triticale grains, as well as expanding the range of flour products using various varieties of triticale.

The technical problem is achieved in that in a bread preparation method involving the preparation by a dough method of dough containing triticale flour, baking yeast and salt, its cutting, proofing of dough pieces and their baking, characterized in that at first they prepare a liquid dough, mixing 25-35% from the total mass of triticale flour, baked pressed yeast in an amount of 0.5-1.0%, table salt in an amount of 0.3-0.5% and water at a temperature of 29-32 ° C in the amount necessary to achieve a moisture content of 65- 70%, ferment her in t the course of 17-20 hours until acidity is achieved - 4.2-5.5 deg., then, the rest of the triticale flour, water with a temperature of 18-20 ° C with salt dissolved in it - in the amount of 1.2-1, are added to the dough. 3%, produce the fermentation of the test for no more than 20 minutes until the final acidity of 3.4-4.5 degrees, cutting, proofing and baking. A method of preparing bread from triticale flour, also characterized in that the method uses flour from grades of grades TI-17, Tribun, Valentine-90, Cornet.

The method is illustrated by the following examples.

Example 1

Triticale flour made from TI-17 grains is used. The calculation is made per 100 kg of flour.

The dough is prepared in a two-phase way - first, a liquid dough of 25 kg is kneaded - 25% of the total amount of triticale flour in the dough, 0.5 kg of pressed yeast, 0.3 kg of table salt and water - based on the set humidity of the dough at a temperature of 29 ° C, this ensures the humidity of the dough - 65%. The dough is fermented for 17 hours, its acidity is achieved - 4.2 degrees.

Then knead the dough from the resulting dough and 75 kg of flour, adding 1.2 kg of salt and the remaining amount of water with a temperature of 18 ° C. Fermentation time 20 min.

The fermented dough is divided into pieces, then molded, placed in molds and sent to the final proofing and baking.

Using the method provides an improvement in the quality of bread compared to the prototype.

Quality indicators of finished products are presented in table 2.

Example 2

The method is carried out as in example 1, only when preparing the dough, they take 30 kg of flour - 30% of the total amount of triticale flour in the test, 0.5 kg of pressed yeast, 0.3 kg of table salt and water - based on the set humidity of the dough) temperature 30 ° C, providing dough humidity of 70%. The dough is left to ferment for 19 hours, while its acidity reaches 5.0 degrees. Then knead the dough from the fermented dough and 70 kg of flour, 1.2 kg (1.2%) of salt and the remaining amount of water at 18 ° C. Fermentation time 20 min.

The fermented dough is divided into pieces, molded, placed in molds and sent to the final proofing and baking.

Using the method provides an improvement in the quality of bread compared to the prototype.

Quality indicators of finished products are presented in table 2.

Example 3

The method is carried out as in example 1, only when preparing the dough, they take 35 kg of flour (35% of the total amount in the test) of triticale flour, 1.0 kg of pressed yeast, 0.5 kg of table salt and water - based on the set humidity of the dough temperature 32 ° C until dough reaches 70% humidity. The dough is left to ferment for 20 hours, until its acidity is 5.5 degrees. Then knead the dough from the fermented dough and 65 kg of flour, 1.3 kg (1.3%) of salt and the remaining amount of water with a temperature of -20 ° C. Duration of dough fermentation is 20 minutes.

The fermented dough is divided into pieces, then molded, placed in molds and sent to the final proofing and baking.

Using the method provides an improvement in the quality of bread compared to the prototype.

Quality indicators of finished products are presented in table 2.

Example 4

Triticale flour from Valentin-90 grain is used. The calculation is made per 100 kg of flour.

The method is carried out as in example 1, only during the preparation of the dough they take 25 kg of flour (25% of the total amount in the test) of triticale flour from Valentin grain, 0.5 kg of pressed yeast, 0.3 kg of table salt and water - based on predetermined humidity of the dough at a temperature of 29 ° C, providing dough humidity of 65. The dough is left to ferment for 17 hours, until its acidity is 4.2 degrees. Then knead the dough from the fermented dough, 75 kg of flour and 1.2 kg (1.2%) of salt and the remaining amount of water at 18 ° C. Duration of dough fermentation is 20 minutes.

The fermented dough is divided into pieces, then molded, placed in molds and sent to the final proofing and baking.

Using the method provides an improvement in the quality of bread compared to the prototype.

Quality indicators of finished products are presented in table 2.

Example 5

The method is carried out as in example 4, only when preparing the dough, they take 30 kg of flour (30% of the total amount in the test) of triticale flour from Valentin-90 grains, 1.0 kg of pressed yeast, 0.5 kg of table salt and water from calculation for a given humidity of the dough at a temperature of 30 ° C, providing dough humidity of 65-70%. The dough is left to ferment for 19 hours, until its acidity is reached, 5 deg. Then knead the dough from the fermented dough and 70 kg of flour and 1.2 kg (1.2%) of salt and the remaining amount of water with a temperature of 19 ° C. Duration of dough fermentation is 20 minutes.

The fermented dough is divided into pieces, then molded, placed in molds and sent to the final proofing and baking.

Using the method provides an improvement in the quality of bread compared to the prototype.

Quality indicators of finished products are presented in table 2.

Example 6

The method is carried out as in example 4, only when preparing the dough, they take 35 kg of flour (35% of the total amount in the test) of triticale flour, 1.0 kg of pressed yeast, 0.5 kg of table salt and water based on the set humidity of the dough with a temperature of 32 ° C, providing dough humidity 65-70%. The dough is left to ferment for 20 hours, until its acidity is reached, 5, 5 deg. Then knead the dough from the fermented dough and 65 kg of flour and 1.3 kg (1.2%) of salt and the remaining amount of water at a temperature of 20 ° C. Duration of dough fermentation is 20 minutes.

The fermented dough is divided into pieces, then molded, placed in molds and sent to the final proofing and baking.

Using the method provides an improvement in the quality of bread compared to the prototype.

Quality indicators of finished products are presented in table 2.

Example 7

Applied triticale flour from Tribun grain. The calculation is made per 100 kg of flour.

The dough is prepared in a two-phase way - first knead a liquid dough of 25 kg (25% of the total amount in the dough) of triticale flour, 0.5 kg of pressed yeast, 0.3 kg of table salt and water based on the set humidity of the dough at a temperature of 29 ° C, this ensures the humidity of the dough - 65%. The dough is fermented for 17 hours, its acidity is achieved - 4.2 degrees.

Then knead the dough from the resulting dough and 75 kg of flour, adding 1.2 kg of salt and the remaining amount of water with a temperature of 18 ° C. Fermentation time 20 min.

The fermented dough is divided into pieces, then molded, placed in molds and sent to the final proofing and baking.

Using the method provides an improvement in the quality of bread compared to the prototype.

Quality indicators of finished products are presented in table 3.

Example 8

The method is carried out as in example 7, only when preparing the dough, they take 30 kg of flour - 30% of the total amount of triticale flour in the dough, 0.5 kg of pressed yeast, 0.3 kg of table salt and water based on the set humidity of the dough) with a temperature of 30 ° C, providing dough humidity 70%. The dough is left to ferment for 19 hours, while its acidity reaches 5.0 degrees. Then knead the dough from the fermented dough and 70 kg of flour, 1.2 kg (1.2%) of salt and the remaining amount of water at 18 ° C. Fermentation time 20 min.

The fermented dough is divided into pieces, molded, placed in molds and sent to the final proofing and baking.

Using the method provides an improvement in the quality of bread compared to the prototype.

Quality indicators of finished products are presented in table 3.

Example 9

The method is carried out as in example 7, only when preparing the dough, they take 35 kg of flour (35% of the total amount in the test) of triticale flour, 1.0 kg of pressed yeast, 0.5 kg of table salt and water - based on the set humidity of the dough with temperature 32 ° C until dough reaches 70% humidity. The dough is left to ferment for 20 hours, until its acidity is 5.5 degrees. Then knead the dough from the fermented dough and 65 kg of flour, 1.3 kg (1.3%) of salt and the remaining amount of water with a temperature of -20 ° C. Duration of dough fermentation is 20 minutes.

The fermented dough is divided into pieces, then molded, placed in molds and sent to the final proofing and baking.

Using the method provides an improvement in the quality of bread compared to the prototype.

Quality indicators of finished products are presented in table 3.

Example 10

Corn triticale flour is used. The calculation is made per 100 kg of flour.

The method is carried out as in example 7, only during the preparation of the dough they take 25 kg of flour (25% of the total amount in the test) of triticale flour from Valentin grain, 0.5 kg of pressed yeast, 0.3 kg of table salt and water - based on predetermined humidity of the dough at a temperature of 29 ° C, providing damp humidity of 65. The dough is left to ferment for 17 hours, until its acidity is 4.2 degrees. Then knead the dough from the fermented dough, 75 kg of flour and 1.2 kg (1.2%) of salt and the remaining amount of water at 18 ° C. Duration of dough fermentation is 20 minutes.

The fermented dough is divided into pieces, then molded, placed in molds and sent to the final proofing and baking.

Using the method provides an improvement in the quality of bread compared to the prototype.

Quality indicators of finished products are presented in table 3.

Example 11

The method is carried out as in example 10, only when preparing the dough, they take 30 kg of flour (30% of the total amount in the test) of triticale flour from Valentin-90 grains, 1.0 kg of pressed yeast, 0.5 kg of table salt and water from calculation according to the specified humidity of the dough with a temperature of 30 ° C, providing dough humidity of 65-70% The dough is left to ferment for 19 hours, until its acidity is reached, 5 deg. Then knead the dough from the fermented dough and 70 kg of flour and 1.2 kg (1.2%) of salt and the remaining amount of water with a temperature of 19 ° C. Duration of dough fermentation is 20 minutes.

The fermented dough is divided into pieces, then molded, placed in molds and sent to the final proofing and baking.

Using the method provides an improvement in the quality of bread compared to the prototype.

Quality indicators of finished products are presented in table 3.

Example 12

The method is carried out as in example 10, only when preparing the dough, they take 35 kg of flour (35% of the total amount in the test) of triticale flour, 1.0 kg of pressed yeast, 0.5 kg of table salt and water - based on the set humidity of the dough temperature 32 ° C, providing dough humidity 65-70%. The dough is left to ferment for 20 hours, until its acidity is 5.5 degrees. Then knead the dough from the fermented dough and 65 kg of flour and 1.3 kg (1.2%) of salt and the remaining amount of water at a temperature of 20 ° C. Duration of dough fermentation is 20 minutes.

The fermented dough is divided into pieces, then molded, placed in molds and sent to the final proofing and baking.

Using the method provides an improvement in the quality of bread compared to the prototype.

Quality indicators of finished products are presented in table 3.

table 2 Quality indicators of bakery products using triticale flour Ingredients and quality indicators of bread From grain grades TI-17 From grain of a grade Valentin-90 one 1 ^* 2 2 ^* 3 3 ^* four 4 ^* 5 5 ^* 6 6 ^* Specific volume, cm ³ / g 2.65 3.28 2.75 3.3 2.7 3.35 2.65 3.4 2.7 3,5 2.7 3,7 Porosity,% 78 80 77 82 77 83 78 83 78 83 76 82 Acidity, deg. 2,5 3.2 2,5 3.4 2,5 3.2 2,5 3.3 2,5 3.2 2,5 3,1 ΔNc., Unit approx. 76 77 76 78 78 84 76 78 76 82 76 79 ΔNo., Unit approx. 68 64 62 55 60 60 68 56 68 60 68 58 ΔNpl., Unit approx. 8.0 13 14.0 23 eighteen 24 8.0 22 8.0 22 8.0 21 Organoleptic indicators Peel surface: Smooth, smooth without cracks and blasts Crumb Condition: elasticity More flexible than prototype More elastic and resilient compared to the prototype Taste and smell More pronounced compared to the prototype Chewiness Not visible Where: 1, 2, 3, 4, 5, 6 - prototype; 1 ^* , 2 ^* , 3 ^* , 4 ^* , 5 ^* , 6 ^* - the proposed method

Table 3 Quality indicators of baked goods from triticale flour grade TI-17 From Tribun grain Corn Grain Ingredients and quality indicators of bread one 1 ^* 2 2 ^* 3 3 ^* four 4 ^* 5 5 ^* 6 6 ^* Specific volume, cm ³ / g 2.65 3.15 2.75 3.2 2.7 3.2 2.65 3.45 2.7 3,5 2.7 3.3 Porosity,% 76 79 76 80 77 80 77 82 76 83 76 82 Acidity, deg. 2,5 3.2 2,5 3.4 2,5 3.2 2,5 3.2 2,5 3,1 2,5 3,1 ΔNc., Unit approx. 76 79 76 80 78 82 76 81 76 85 80 84 ΔNo., Unit approx. 68 65 69 60 61 60 68 58 69 63 65 64 ΔNpl., Unit approx. 8.0 fourteen 4.0 twenty 17 22 8.0 23 7.0 22 fifteen twenty Organoleptic indicators Peel surface: Smooth, smooth without cracks and blasts Crumb Condition: elasticity More flexible than prototype Elastic and resilient compared to the prototype Taste and smell More pronounced compared to the prototype Chewiness Not visible Where: 1, 2, 3, 4, 5, 6 - prototype; 1 ^* , 2 ^* , 3 ^* , 4 ^* , 5 ^* , 6 ^* - the proposed method

As can be seen from the table, finished products obtained by the proposed method have higher quality indicators - taste, aroma, porosity, volume than products prepared in a known manner. The proposed method of making bread makes it possible to improve the physico-chemical characteristics of bread from triticale flour from grains of grades TI-17, Tribun, Valentin-90, Cornet to expand the range of products from this flour, in addition, the method is economical, since the method does not use additional expensive raw materials. The products had the correct shape, smooth surface of the crust, elastic elastic crumb, porosity from small to medium, more pronounced taste and aroma.

Claims (2)

1. A method of preparing bread, comprising preparing the dough method containing triticale flour, baking yeast and table salt, cutting it, proofing the dough pieces and baking them, characterized in that they first prepare a liquid dough, mixing 25-35% of the total mass of triticale flour, baked pressed yeast in an amount of 0.5-1.0%, table salt in an amount of 0.3-0.5% and water at a temperature of 29-32 ° C in the amount necessary to achieve a dough moisture of 65-70%, it for 17-20 hours until acidity is achieved - 4.2-5.5 °, then the remainder of the triticale flour is added to the dough, water with a temperature of 18-20 ° C with salt dissolved in it in an amount of 1.2-1.3%, the resulting dough is fermented for no more 20 minutes until the final acidity of 3.4-4.5 °, cutting, proofing and baking. 2. The method of making bread from triticale flour according to claim 1, characterized in that the method uses triticale flour from grains of grades TI-17, Tribun, Valentine-90, Cornet.