RU2492655C1 - Method for production of aerated bread characterised by enhanced nutritive value - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method is as follows: washed, dried chickpea seeds are milled into flour, sieved; whole-ground chickpea flour, dry wheat gluten, culinary food salt, drinking water and gelatinised potato starch are introduced into the mixer. The gelatinised potato starch is produced by way of its scalding with 95±2°C drinking water with water duty equal to 1:1.5, stirring till homogeneous mass production and cooling to a temperature equal to 25±2°C. The dough is kneaded at the kneading worm frequency equal to 4.6-5.0 s^-1 during 4-6 minutes and beaten under 0.40±0.02 MPa compressed air pressure at the kneading worm frequency equal to 8.3-9.2 s^-1 during 5.0±0.5 minutes. Pieces are moulded. Baking is performed at a temperature of 240-250°C during 25-30 minutes. The dough with moisture content equal to 56.5% is prepared at the following recipe components content, kg per 100 kg of flour: whole-ground chickpea flour - 100.0, dry wheat gluten - 16.0, potato starch - 9.5, culinary food salt - 1.5, drinking water -balance.

EFFECT: invention allows to enhance nutritive and biological value of bread, reduce its energetic value, improve organoleptic and physical and chemical indices of the bread quality, increase the product yield, reduce the products prime costs, expand the range of bread bakery products of preventive purpose.

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Description

The invention relates to the food industry, in particular to a method for the production of bread and can be used in enterprises of the baking industry and catering.

The closest in technical essence and the achieved effect to the proposed one is a method of producing beaten yeast-free bread of increased nutritional value, including kneading dough from wheat flour of the first grade, flour from whole-ground peas, citric acid, an enzyme preparation, table salt and drinking water, and kneading test is carried out in two stages: the first stage is stirred prescription components in a mixer at a speed kneader body 5,0-6,67 s ^-1 for 3-5 min, and then homogeneously mass conveyed in shake up the machine, in the second step is carried out knocking down the process - is fed into the chamber air pressure 0.35-0.45 MPa and knock dough for 10-12 minutes at speed mixing arm with 5,34-8,34 ^-1 , upon completion of the churning process, dough pieces weighing 0.2 kg are formed at a working pressure, baking is carried out at a temperature of 250 ± 2 ° C [RF Patent No. 2380907 “Method for the production of churned yeast-free bread of high nutritional value” (G.O. Magomedov and etc.) dated 10.02.2010, bull. No. 4].

The disadvantage of this method of producing beaten yeast-free bread is its low nutritional and biological value, high cost, low quality of the finished product.

An object of the invention is to develop a method for the production of whipped bread of high nutritional value, which allows to obtain bakery products with low energy value, high nutritional and biological value, improve the quality of products obtained by mechanical method of loosening dough, reduce costs and expand the range of bakery products for preventive purposes.

A method for the production of whipped bread of increased nutritional value, characterized in that the washed, dried chickpea seeds are crushed into flour, sieved, whole-ground chickpea flour, dried wheat gluten, edible salt, drinking water and gelatinized potato starch obtained by brewing it are introduced into the mixer drinking water with a temperature of 95 ± 2 ° C and a hydraulic module - 1: 1.5, mixing to a homogeneous mass and cooling to a temperature of 25 ± 2 ° c, knead the dough at a kneading organ rotation speed of 4.6-5.0 s ^-1 flow 4-6 min and knock it under a compressed air pressure of 0.40 ± 0.02 MPa at a kneading organ rotation frequency of 8.3-9.2 s ^-1 for 5.0 ± 0.5 min, preforms are baked, baked carried out at a temperature of 240-250 ° C for 25-30 minutes, a dough with a moisture content of 56.5% is prepared with the following contents of the recipe components, kg per 100 kg of flour:

whole chickpea flour 100.0 dry wheat gluten 16,0 potato starch 9.5 food salt 1,5 drinking water by calculation.

The technical result of the invention is to improve the quality of the finished product, its nutritional and biological value, reducing the energy value of bread by eliminating wheat flour, using non-traditional flour from whole-ground chickpeas, increasing the yield and expanding the range of bakery products for preventive purposes.

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

Chickpea seeds are cleaned of impurities, washed and dried, then ground into flour, sieved.

Potato starch is brewed with drinking water with a temperature of 95 ± 2 ° C and a water module of 1: 1.5, mixed to a homogeneous mass, gelatinized starch is cooled to a temperature of 25 ± 2 ° C.

Whole-ground chickpea flour, dry wheat gluten, gelatinized potato starch, table salt, and drinking water are added to a batch-mixer of a batch machine. The prescription components are mixed at a kneading organ rotation speed of 4.6-5.0 s ^-1 for 4-6 minutes until a homogeneous mass is obtained, then compressed air is supplied under a pressure of 0.40 ± 0.02 MPa, the test is knocked down for 5 , 0 ± 0.5 min at a kneading organ rotation frequency of 8.3–9.2 s ⁻¹ . Dough with a moisture content of 56.5% is prepared with the following contents of the recipe components, kg per 100 kg of flour:

whole chickpea flour 100.0 dry wheat gluten 16,0 potato starch 9.5 food salt 1,5 drinking water by calculation.

Upon completion of the knocking process, dough pieces are formed, baking is carried out at a temperature of 240-250 ° C for 25-30 minutes.

Whole-ground chickpea flour is a valuable and fairly affordable source of proteins, fats, vitamins, macro- and microelements. It is characterized by the following average chemical composition (g of food substance / 100 g of product): water - 14.0, protein - 20.1, fat - 4.3, digestible carbohydrates - 46.2, dietary fiber - 12.4, ash - 3.0. The content of mineral substances in chickpea flour is (mg%): potassium - 960, calcium - 190, magnesium - 125, phosphorus - 440, iron - 2.6; vitamins (mg%): thiamine - 0.29, riboflavin - 0.51, pyridoxine - 0.55, niacin - 2.25, ascorbic acid - 3.87. Protein of chickpea flour has relatively high rates of essential amino acids, limiting in wheat varietal flour: lysine - 101%, phenylalanine and tyrosine - 133%.

The main distinguishing feature of chickpea flour from wheat flour is the absence of gluten protein fractions. Chickpea proteins are represented by globulins (60-90%) and albumin (10-40%). The presence of significant amounts of salt and water soluble protein fractions will have a positive effect on the pricing process in the preparation of whipped bread from chickpea flour.

Dry wheat gluten plays the role of a stabilizer of a pre-shaped semi-finished product based on chickpea flour, which contributes to the formation of a gluten-free “gas-holding skeleton” and uniform distribution of air bubbles between gluten films. In order to increase the stability of the whipped dough, pre-gelatinized starch was used. Its use allows to increase the viscosity in the interbubble space, which prevents the rupture of foam films and the coalescence of air bubbles in the process of baking bread. At the same time, a more complete course of the starch gelatinization process is observed, contributing to a greater absorption of free water in the dough piece and the production of a dry elastic crumb of baked bread.

Adding salt to the whipped dough increases the osmotic swelling of the components of the flour. The physical properties of the dough are improved, it becomes more plastic, the content of free water in it is reduced. In addition, salt improves the taste of churned bread based on chickpea flour.

The use of whole-ground chickpea flour, dried wheat gluten, potato starch and table salt in the proposed recipe ratio, while observing the process parameters, contributes to the production of whipped bread of increased nutritional value, with improved organoleptic and physico-chemical parameters.

The production method of whipped bread of high nutritional value is illustrated by the following examples.

Example 1 (prototype).

Knead the dough with a moisture content of 52% of 92.0 kg of wheat flour of the first grade, 8.0 kg of flour from whole-ground peas, 0.2 kg of citric acid, 1.0 kg of enzyme preparation, 1.3 kg of table salt and 81.2 kg of drinking water. The recipe components are mixed in a mixer at a kneading organ rotational speed of 3.34 s ^-1 for 4 minutes, the resulting homogeneous mass is transported to the knocking machine chamber, atmospheric air is supplied under a pressure of 0.4 MPa and kneading the dough for 11 min at a kneading speed body 6.67 s ^-1 , at the end of the knocking process, dough pieces weighing 0.2 kg are formed at operating pressure, baking is carried out at a temperature of 250 ° C for 32 minutes.

Organoleptic and physico-chemical quality indicators of the test and bread are presented in table 1.

Example 2

Potato starch is pre-brewed, for which 14.3 kg of water with a drinking temperature of 95 ° C is gradually added with stirring to 9.5 kg of starch. The gelatinized potato starch is cooled to a temperature of 25 ° C.

100.0 kg of whole-ground chickpea flour, 16.0 kg of dry wheat gluten, gelatinized potato starch, 1.5 kg of edible salt and 127.1 kg of drinking water are added to a batch whipping machine mixer. The recipe components are mixed at a kneading organ rotational speed of 5 s ^-1 for 5 minutes, then compressed air is supplied under a pressure of 0.40 MPa, the test is knocked down for 5 minutes at a kneading organ rotational speed of 8.3 s ^-1 . Upon completion of the knocking process, dough pieces weighing 0.2 kg are formed, baking is carried out at a temperature of 240 ° C for 30 minutes.

Dough with a moisture content of 56.5% is prepared with the following contents of the recipe components, kg per 100 kg of flour:

whole chickpea flour 100.0 dry wheat gluten 16,0 potato starch 9.5 food salt 1,5 drinking water 141.4.

Water is taken taking into account the moisture content of the raw material so that the moisture content of the dough is 56.5%.

Organoleptic and physico-chemical quality indicators of the test and bread are presented in table 1.

Table 1 The name of indicators The value of the quality indicators of the dough and bread prepared by examples 1 (prototype) 2 The bulk mass of the test, g / cm ³ 0.38 0.36 Specific bread volume cm ^3/100 g 202 218 Appearance of bread: form Correct, corresponding to the bread form in which the baking was made, with a slightly convex top crust Correct, corresponding to the bread form in which the baking was made, with a convex top crust surface Smooth, no cracks or blasts color Golden brown Uniform Dark Golden Crumb condition Baked, not moist to the touch, elastic. Taste and smell Peculiar to bread from wheat flour of the first grade, with a mild flavor of whole-ground pea flour Characteristic of this type of product with a light bean aftertaste and smell The yield of bread,% 143 195 Shelf life of products, h 72 72

From table 1 it is seen that in organoleptic and physico-chemical quality indicators, the bread prepared by the proposed method (example 2) exceeds the prototype (example 1). Bread has a pleasant taste and smell, a uniform dark golden color due to the use of prescription components, characterized by a high content of mono- and disaccharides, amino acids and other intermediate protein breakdown products; elastic crumb - by reducing the proportion of free moisture.

Analysis of the chemical composition (table 2) showed that the protein content in bread prepared by the proposed method is increased by 40.5%, the content of digestible carbohydrates is reduced by 53.6% compared with the prototype. Increased fat content due to the introduction of chickpea flour polyunsaturated fatty acids - linolenic and linoleic. The content of dietary fiber is increased 1.5 times, minerals and vitamins - 1.5-5.5 times. The degree of satisfaction of the daily requirement of 100 g of bread prepared according to example 2 is,%: in protein - 18, dietary fiber - 29, phosphorus - 25.

The biological value of protein is increased by 12%, the energy value of 100 g of bread is reduced by 95 kJ.

table 2 Name of essential nutrients The nutrient content in 100 g of bread prepared according to examples 1 (prototype) 2 Proteins, g 9.68 13.6 Fats, g 0.93 2.0 Carbohydrates, g 34.57 22.5 Dietary fiber, g 3.87 5.8 Minerals, mg: calcium 16.32 93 potassium 120,2 446 phosphorus 68.55 252 magnesium 23.46 68 iron 0.55 1,6 Vitamins, mg: B ₁ (thiamine) 0.11 0.18 B ₂ (riboflavin) 0.05 0.20 Biological value,% 63 75 Energy value of 100 g of bread, kcal (kJ) 186 (778) 164 (683)

If we take dry wheat gluten, potato starch, and common salt per 100 kg of whole-chickpea flour less than the stated prescription amount, then a positive effect is not achieved, and if more, the physicochemical and organoleptic indicators of bread quality deteriorate.

If the mixing of prescription components and knocking down the dough is carried out at different from the specified parameters, then the bulk mass of the dough increases, the specific volume of the product decreases; the resulting semi-finished product does not have the optimal properties necessary to obtain the best quality products.

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

- increase the nutritional and biological value of bread, lower its energy value;

- improve the organoleptic and physico-chemical indicators of the quality of bread obtained by mechanical method of loosening the dough;

- increase the output of the product;

- reduce the cost of production;

- expand the range of bakery products for preventive purposes.

Claims (1)

A method for the production of whipped bread of increased nutritional value, characterized in that the washed, dried chickpea seeds are crushed into flour, sieved, whole-ground chickpea flour, dried wheat gluten, edible salt, drinking water and gelatinized potato starch obtained by brewing it are introduced into the mixer drinking water with a temperature of 95 ± 2 ° C and a hydraulic module - 1: 1.5, mixing to a homogeneous mass and cooling to a temperature of 25 ± 2 ° C, knead the dough at a kneading organ rotation speed of 4.6-5.0 s ^-1 flow 4-6 min and knock it under a compressed air pressure of 0.40 ± 0.02 MPa at a kneading organ rotation frequency of 8.3-9.2 s ^-1 for 5.0 ± 0.5 min, preforms are baked, baked carried out at a temperature of 240-250 ° C for 25-30 minutes, a dough with a moisture content of 56.5% is prepared with the following contents of the recipe components, kg per 100 kg of flour:
whole chickpea flour 100.0 dry wheat gluten 16,0 potato starch 9.5 food salt 1,5 drinking water by calculation