RU2492654C1 - Method for production of bakery product for dietary alimentation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves kneading dough of medium rye flour, pressed bakery yeast, culinary food salt, water and a thermophilic non-yeasted lactic acid starter taken in an amount of 30-50% of the flour weight. During preparation of the thermophilic non-yeasted lactic acid starter one uses a powder of food laminaria and/or a ficus processing products with particles sized 15-250 mcm in an amount of 0.5 - 1.5% of the flour weight. Then one performs dough fermentation, dough pieces handling, proofing and the bread bakery product baking. In particular, the thermophilic non-yeasted lactic acid starter is prepared based on a pure culture of thermophilic lactic acid bacteria of L. delbruckii N 40 species.

EFFECT: invention allows to enhance the quality and nutritive value of the bread bakery product, intensify the process of dough preparation for manufacture of the bread bakery product, increase the bread bakery product storage life.

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Description

The invention relates to the food industry, in particular to baking production and can be used for the production of bakery products for diet food.

Currently, it is relevant to create an assortment of bakery products enriched with natural biologically active substances.

A known method for the production of Murmansk bread with kelp and kelp with kelp (Collection of recipes and technological instructions for the preparation of dietetic and prophylactic varieties of bakery products, M .: Pishchepromizdat, 2004). The method involves kneading dough from peeled rye flour, baking wheat flour of the first or second grade, thick rye sourdough and other raw materials with the addition of kelp powder. In this case, kelp powder is added in an amount of 0.035 and 0.02% by weight of flour during the preparation of Murmansk and northern bread, respectively. The disadvantage of this method is the unreasonably low amount of kelp powder - a source of iodine and other micro and macronutrients.

A known method for the production of coastal bread (Collection of recipes and technological instructions for the preparation of dietetic and prophylactic varieties of bakery products, M .: Pishchepromizdat, 2004). The method involves the production of bread from wheat flour of the highest and first grade, pressed baker's yeast, edible salt with the addition of dried white seaweed, sugar, margarine in accordance with the recipe. The consumption of dried white algae algae is 2% by weight of flour. The disadvantage of this method is the unreasonably high content of dried algae of the White Sea food, which creates the prerequisites for the excess of iodine content in bakery products in accordance with the "Norms of physiological requirements for energy and nutrients for various groups of the population of the Russian Federation" MP 2.3.1.2432-08.

A known method of cooking bread "Belgorod with sea kale" (patent RU 2142232 C1 IPC A21D 8/02, 2/36 published December 10, 1999) claimed by Kolos Open Joint-Stock Company and Promavtomatika Limited Liability Company. The method involves the introduction of seaweed together with pectin in the form of a hydrocolloid in certain proportions. This ensures that bread is given therapeutic and prophylactic properties by the presence of vital trace elements in it in the form of iodine, sodium, potassium, calcium, etc. ions. The method involves the preparation of rye-wheat bread with the addition of sea kale pre-mixed with pectin in a ratio of components of% : seaweed 30-70, pectin 70-30.

The disadvantage of this method is a slight decrease in the biological value of bakery products in connection with the use of pectin, which contains not more than 3.5% protein substances.

The objective of the claimed invention is to obtain a dietary bakery product from peeled rye flour using seaweed processing products.

The technical result of the claimed invention is to improve the quality and consumer properties of a bakery product prepared according to the claimed technology, by increasing the nutritional value, intensifying the process of preparing dough for the production of a bakery product, increasing the shelf life of a bakery product.

A method for the production of a dietary bakery product involves kneading dough from peeled rye flour, baked pressed yeast, edible salt, water and thermophilic yeast-free lactic acid starter, taken in an amount of 30-50% by weight of flour, in the preparation of which the powder of seaweed processed products from kelp is used food and / or fucus with a particle size of 15-250 microns in an amount of from 0.5 to 1.5% by weight of flour; fermentation dough; cutting dough pieces; proofing and baking a bakery product.

Pure cultures of lactic acid bacteria Lactobacillus delbruckii N 40 are used for the preparation of thermophilic lactic acid starter culture in the exploration cycle, a feature of which is their ability to ferment glucose without the formation of carbon dioxide at an optimal growth temperature of 48-50 ° C. The leaven is prepared in three stages: the first stage includes the cultivation of pure cultures of lactic acid bacteria on the malt extract, the second preparation of the tea leaves, the third - directly the preparation of the starter culture on pure cultures of L. delbruckii N 40.

To prepare the malt extract, barley malt is used, which is poured with water at a ratio of 1: 4, left for fermentation for 2.5 hours at a temperature of 50 ° C, the resulting hydrolyzate is filtered off and adjusted to a medium density of 10-12 ° B. The medium was poured into 10 ml tubes, sterilized for 20 min under a pressure of 0.5 atm. Museum cultures of thermophilic lactic acid bacteria L. delbruckii N 40 were grown on this medium for 24 hours at a temperature of 50 ° C.

The tea leaves are prepared from a mixture of peeled rye flour, algae and water processing powders. The ratio of the ratio is 10: 0.5-1.5: 25. A mixture of peeled rye flour and algae processing powders is brewed with water at a temperature of 96 ° C, saccharified for 2.5 hours at a temperature of 50 ° C. Pure cultures of L. delbruckii N 40, grown on malt medium in an amount of 10%, are added to saccharified tea leaves and left for fermentation in a thermostat at 50 ° С for 24 hours. After 24 hours, the fermented tea leaves are mixed with the tea leaves in a ratio of 1: 1 and left to ferment for 6-8 hours. Then, the required amount of ready-made starter culture for dough preparation is selected, adding the same amount of tea leaves for renewal.

The selected regimes for the cultivation of pure cultures of thermophilic lactic acid bacteria and the parameters of the preparation of the starter culture make it possible to obtain thermophilic lactic acid starter culture with the following quality indicators: humidity 70%, acidity - not less than 14 degrees, the number of cells of the ICD (lactic acid bacteria) - 1200 * 10 ⁶ million / g. Lactic acid formed in thermophilic starter culture regulates the gastrointestinal tract, maintaining a certain pH level and inhibiting the development of putrefactive microflora.

Pre-grinding of algae processing products to a particle size of 15 to 250 microns is necessary for uniform distribution of the introduced component in the semi-finished bakery products, which intensifies the maturation process and improves the structure of the crumb of the bakery product.

The powder of algae processing products improves the biotechnological properties of thermophilic yeast, improves the gas-holding ability of the dough pieces. It is important that it contains a significant amount of organic substances: alginic acids, mannitol, kelp, alvulose, fucoidan, as well as mineral substances that are part of sea water salts, in particular: potassium, sodium, calcium, magnesium, phosphorus and iodine.

The level of antioxidant capacity (AOE) of the hydrophilic fraction of bread obtained by the claimed technology is 4.92 mmol TEQ / sv, and the level of AOE of the lipophilic fraction is 0.164 mmol TE / sv, which exceeds the level of AOE from rye flour without using thermophilic starter culture with seaweed powder. The presence in the bread of a complex of natural biologically active compounds of algae powders gives the products therapeutic and prophylactic properties and bakery products can be recommended for people suffering from diseases associated with iodine deficiency and for healthy people who lack iodine in their diet.

A method for the production of bakery products is illustrated by the following examples.

Example 1. Pre-prepare thermophilic yeast-free lactic acid starter culture with the addition of algae powder. The essence of the method is to prepare the starter culture with a moisture content of 70%, an acidity of 14 degrees at a temperature of 50 ° C. The main microflora is represented by thermophilic lactic acid bacteria L. delbruckii N 40.

In the production cycle, the starter culture is refreshed with a ratio of ripe starter and nutrient mixture equal to 1: 1 by selection of 50% starter culture and the addition of an equivalent amount of infusion from peeled rye flour, seaweed powder and water. Then knead the dough with the following ratio of components: peeled rye flour - 100.0%, thermophilic yeast-free milk-sourdough - 30.0%, water - as calculated, table salt - 1.5% of the total mass of flour, pressed baking yeast - 1 , 5% to the total mass of flour. Fermentation of the dough is carried out at a temperature of 28-32 ° C for 80-90 minutes Then produce the dough, proofing and baking dough pieces.

Using the method according to example 1 provides bread with high consumer properties, namely, the specific volume of the product is 1.68 cm ³ / g, porosity is 53.0%, the total compressibility of the crumb is 26.0 units. instrument.

Example 2. Carried out analogously to example 1, only thermophilic yeast-free lactic acid sourdough contribute in the amount of - 40.0% of the total mass of flour. Fermentation of the dough is carried out at a temperature of 28-32 ° C for 70-90 minutes Then produce the dough, proofing and baking dough pieces.

Using the method of example 2 provides high quality products, improving consumer properties of bread, namely, the specific volume of the product is 1.71 cm / g, porosity is 53.1%, the total compressibility of the crumb on the CT-1 structuremeter after 24 hours of storage is 24 units instrument.

Example No. 3. It is carried out analogously to example 1, only thermophilic yeast-free lactic acid sourdough is introduced in an amount of 50.0% of the total mass of flour. Fermentation of the test is carried out at a temperature of 28-32 ° C for 60-70 minutes Then produce the dough, proofing and baking dough pieces.

Using the method according to example 3 provides high quality products, improving consumer properties of bread, namely, the specific volume of the product is 1.69 cm ³ / g, porosity is 54.0%, the total compressibility of the crumb on the CT-1 structuremeter after 24 hours of storage is 27 units instrument.

The values of the quality indicators of bakery products prepared by the proposed method are summarized in table No. 1.

Using the proposed method allows to obtain diet bakery products of high quality, high biological value, with a pleasant taste and aroma characteristic of seaweed. Lactic acid formed in thermophilic starter culture regulates the gastrointestinal tract, maintaining a certain pH level and inhibiting the development of putrefactive microflora.

Algae processing powders exhibit antioxidant, immunomodulating and cancer protective properties.

The effectiveness of kelp and its components in increasing adaptive capacity is the basis for the enrichment of bakery products for dietary nutrition.

Table 1 Bakery quality indicators Name of product quality indicators The values of the quality indicators of bakery products prepared by the proposed method the closest analogue example 1 example 2 example 3 Specific volume, cm ³ / g 1,56 1.68 1.71 1,69 Change in relation to analogue,% 0 7.7 9.6 8.3 Porosity,% 52,2 53.0 53.1 54.0 Form Resistance, (H / D) 0.54 0.57 0.58 0.57 Change in relation to analogue,% 0 5.5 7.4 5.5 The total deformation of the crumb, _{ΔN total} , unit instrument 24 26 25 27 Appearance right -the form surface condition rough smooth Crumb condition baked baked - baking - porosity medium uniform medium, more uniform Taste bread bread characteristic of this type of product with a pleasant taste of seaweed Smell bread bread characteristic of this type of product with a pleasant smell of seaweed

Claims (2)

1. A method of manufacturing a bakery product for dietetic food, including kneading dough from peeled rye flour, baked pressed yeast, edible salt, water and thermophilic yeast-free milk-sour yeast, taken in an amount of 30-50% by weight of flour, the preparation of which is used powder of processed products of algae from kelp food and / or fucus with a particle size of 15-250 microns in an amount of from 0.5 to 1.5% by weight of flour, fermented dough, cutting dough pieces, proofing and baking bakery products. 2. The method according to claim 1, characterized in that the thermophilic yeast-free lactic acid starter culture is prepared on the basis of a pure culture of thermophilic lactic acid bacteria of the species L. delbruckii N 40.