RU2513138C1 - Dough for bakery products manufacture - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to baking industry. The dough for bakery products manufacture contains water, purple echinacea powder (with grain size not in excess of 0.15 mm) in an amount of 0.0015-0.0025% of the flour weight, a mixture of prime grade bakery wheat flour and medium rye flour at a ratio of 4:1, dry bakery yeast, a food evaporation salt and kefir (with 3.2% fat content) in an amount of 1.5, 1.8 and 5% of the flour weight respectively. The quantity of water used during dough kneading is equal to 45-47% of the total weight of the dry components.

EFFECT: improvement of taste and aroma, increase of bakery products volumetric output, increased crumb porosity and reduction of baking losses.

8 dwg, 8 tbl

Description

The invention relates to the baking industry and can be used in the production of dietary and health-improving bakery products.

It is known to use various additives, for example, cereals, which increase the amount of hardly digestible ballast substances in bread, thereby reducing its caloric value. When eating such bread, the body's need for minerals and vitamins is covered. Such bakery products are recommended for health food.

So, in particular, it is known to use as additives raw materials from herbs, algae containing biologically active substances that have beneficial effects on the human body (see Drobot V.I. “Use of non-traditional raw materials in the baking industry”, Kiev, Urozhay, 1993 )

As the closest analogue, the dough was adopted according to the method for the production of bakery products, including mixing flour, water, vegetable additives and other recipe components, kneading the dough, fermenting it, cutting, proofing and baking the obtained dough pieces (see SU No. 11181609, IPC A21D 8 / 02, 1985). As a herbal supplement in the test, sugar-containing beetroot powder is used in an amount of not more than 4.5% by weight of flour.

The disadvantage of the technical solution is the limited scope due to the dark color of the crumb. At the same time, a herbal supplement in the form of beetroot powder is used only to replace granulated sugar and increase the yield of bread by increasing the amount of water in the dough. But with this test recipe, there is no improvement in the quality of bread, improvement of taste and aroma, and imparting therapeutic and preventive properties to bread.

The problem to which the invention is directed, is to improve the quality of bread and give it therapeutic properties.

The technical result, which is manifested in solving the problem, is expressed in improving the organoleptic characteristics of bread, namely the color, porosity, elasticity of the crumb and the shape of the finished product. In addition, the taste and aroma of bakery products improves, the volumetric yield of the finished bread increases, the crumb porosity increases, and the “stick” decreases. At the same time, in order to minimize “shrinkage” during the storage of bread, it is desirable to quickly cool the hot items and store them in closed chambers, containers or packaged. In addition, bread with Echinaceae purpureae grass can be recommended for everyday use and for diet, including for liver diseases. In addition, the relatively small amounts of additives do not affect the color of the crumb, which allows the use of the claimed dough composition for baking bakery products from light varieties of flour, for example wheat.

The problem is solved in that the dough for the production of bakery products containing a mixture of flour, a herbal supplement and other recipe components with water, differs in that as a herbal supplement use Echinacea powder with a purple particle size of not more than 0.15 mm in an amount of 0.0015- 0.0025% of the weight of the flour, using a mixture of premium wheat flour and peeled rye flour in a ratio of 4: 1, while the composition of the recipe components included dry baking yeast, boiled food salt and kefir 3, 2% fat content, respectively, in an amount of 1.5, 1.8 and 5% by weight of flour, in addition, the amount of water used to knead the dough is 45-47% of the total weight of dry components.

A comparative analysis of the features of the claimed solution with the signs of the prototype and analogues indicates the conformity of the claimed solution to the criterion of "novelty."

The features of the characterizing part of the claims provide a solution to a set of functional tasks.

The sign “Echinacea purpurea powder is used as a herbal supplement” provides the bread with immunomodulating, anti-inflammatory, antiviral, tonic properties inherent in echinacea purpurea (Echinacea purpurea). The leading group of biologically active compounds (ALS) of Echinacea herb are phenylpropanoids, namely derivatives of cinnamic acids. The most characteristic component is chicory acid, which determines the immunomodulating and antiviral activity of drugs based on the raw materials of this plant. Also, the main active substances with immunomodulatory activity include polysaccharides of Echinacea purpurea (Echinacea purpurea). Echinacea polysaccharides stimulate the activity of macrophages - white blood cells that absorb bacteria, viruses, as well as already infected cells in the body. In addition, polysaccharides contribute to an increase in the production of T-lymphocytes, due to which it is possible to prevent the onset of the disease or to alleviate the symptoms of an already begun disease. Echinacea-contained echinoside glycosides have cortisone-like activity. This effect is associated with the ability of these compounds to inhibit the activity of the enzyme hyaluronidase, which leads to an anti-inflammatory and analgesic effect specific for echinacea. The anti-inflammatory and antimicrobial effect is enhanced by the contained hydroxycinnamic acids. Echinacea purpurea also has antibacterial and antiviral properties. Echinacea extracts inhibit the growth and development of streptococci, E. coli, viruses. Echinacea can be used as a general strengthening agent and as an adjunct in the complex treatment of chronic diseases.

The sign “Echinacea powder with purple fineness not exceeding 0.15 mm” provides a high uniformity in the distribution of this additive throughout the test volume with its relatively small absolute value.

The sign “Echinacea purpurea powder [used] in an amount of from 0.0015 to 0.0025% by weight of flour”, taking into account the recommended level of consumption of chicory acid (10 mg / day) and the upper acceptable level of consumption (20 mg / day), provides daily the rate of consumption of chicory acid is 52-100%. At the same time, the claimed content of Echinacea purpurea powder, as shown by studies (see below), ensures the highest quality of baked bread.

Signs "use a mixture of premium wheat flour and peeled rye flour in a ratio of 4: 1, while the composition of the recipe components includes dry baking yeast, boiled salt and kefir 3.2% fat, respectively, in the amount of 1.5, 1, 8 and 5% by weight of flour ”provide high palatability to finished products.

The sign “the amount of water used when kneading the dough is 45-47% of the total weight of the dry components” provides the optimal viscosity of the dough at the kneading stage, a sufficiently high fermentation rate, optimal humidity of the finished products, which determines the physicomechanical parameters of the crumb and a sufficiently high speed baking process.

The claimed invention is illustrated by drawings, in which are shown: in Fig.1 - the dependence of the time of the rise of the test on the content of purple coneflower; figure 2 - dependence of changes in the volume of carbon dioxide for 3 hours of fermentation of the test on the content of Echinacea purpurea; figure 3 - dynamics of changes in viscosity of the test from the content of echinacea; figure 4 is an external view and a sectional view of a control sample; figure 5 - appearance and sectional view of bread with a content of purple coneflower 0,0015%; figure 6 - appearance and sectional view of bread with a content of purple coneflower 0.0020%; figure 7 - appearance and sectional view of bread with a content of purple coneflower 0.0025%; on Fig - appearance and sectional view of bread with a content of purple coneflower 0.0030%.

At the initial stage, the effect of Echinacea purpurea on the quality of raw materials was determined, namely, the quantity and quality of raw gluten, the lifting force of yeast, the number of yeast cells in 1 g of dough, the gas-forming ability of flour, and also the rheological properties of the dough (stickiness and viscosity).

The quality of flour largely depends on the mass fraction and quality of raw gluten. The quality of gluten was judged by the testimony of the IDK-ZM device, extensibility and elasticity. The data obtained experimentally are shown in table 1.

From this we can conclude that when adding purple coneflower in an amount of from 0.0015 to 0.003% by weight of the flour, the amount of crude gluten as compared to the control sample increases by 1.5-19.0%. Presumably, this is due to the complex glycoproteins contained in the purple coneflower. An increase in gluten extensibility is also observed. With the lowest dosage of echinacea purpurea, the gluten extensibility does not change compared to the control sample, with the addition of 0.002% echinacea purpurea, the gluten extensibility increased by 9.1% compared with the control sample; 0.0025% - by 18.2%; 0.003% - 45.5%. It is possible that gluten relaxes glutathione, which is synthesized from the purple amino acid contained in echinacea into glycine.

The quality of flour is also judged by the quality of gluten. Prototypes of gluten are elastic, not sagging, restore their original shape after an effort, the color is gray. A prototype with the maximum additive (0.003%) satisfactorily elastic, sagging, not restoring its original shape after an effort, gray. With an increase in the added additive, the index obtained on the IDK device changes insignificantly in comparison with the control sample, which allowed us to attribute the experimental gluten samples to the quality group I (except for the sample with purple coneflower concentration of 0.003%, which was assigned to the quality group II).

Yeast is a living microorganism. When stored, they are inactive. The dough is a favorable environment for activating yeast. The study of yeast was carried out by directly counting the number of yeast cells in 1 g of the test and determining the lifting force of the yeast, the results are shown in table 2.

table 2 The effect of echinacea on the number of yeast cells in a gram of test The amount of echinacea,% to Dough fermentation time, min mass of flour twenty 60 120 180 the control 3200 × 106 3270 × 106 3360 × 106 3570 × 106 0.0015 3226 × 106 3330 × 106 3532 × 106 3614 × 106 0.0020 3240 × 106 3334 × 106 3710 × 106 3902 × 106 0.0025 3268 × 106 3664 × 106 4024 × 106 4510 × 106 0.0030 3310 × 106 3770 × 106 4200 × 106 4700 × 106

The data in Table 2 indicate that with an increase in the concentration of Echinacea purpurea, the number of yeast cells increases, and after 3 hours their number continued to grow. Presumably, intensification of the fermentation of the test is facilitated by the mineral elements contained in echinacea purpurea, vitamins, carbohydrates, mono- and disaccharides, as well as organic acids. Mineral elements contribute to the activation and formation of full-fledged biomass of yeast, and vitamins serve as stimulants of yeast growth. The technological properties of yeast were evaluated by the indicator of lifting force - the duration of the rise of the dough, prepared according to the standard recipe, to a certain height. According to the standard, the lifting force of the yeast should be no more than 70 minutes. The data obtained are presented in figure 1.

Figure 1 shows that the samples with purple coneflower rise faster than the control by: 11.8%; 17.7%; 29.4% and 35.3% respectively, i.e. the additive stimulates the fermentation process due to the mineral elements contained in the echinacea of purple, vitamins, carbohydrates, mono- and disaccharides, as well as organic acids.

The main product of fermentation is carbon dioxide and ethanol. The results of a study to determine the gas-generating ability of wheat flour (Fig. 2) showed that a control sample isolated 1380 cm ³ of carbon dioxide, a sample with the addition of purple coneflower (Echinacea purpurea) 0.0015% isolated 1460 cm ³ ; 0.002% - 1660 cm ³ ; 0.0025% -1710 cm ³ and 0.003% - 1800 cm ³ . Thus, the control sample and the sample with the addition of echinacea purpurea 0.0015% have an average gas-forming ability, the rest of the samples have a high gas-forming ability.

The results of studying the change in the rheological properties of the test depending on the dosage of purple coneflower in terms of viscosity and stickiness are given in Fig. 3 and show that the addition of purple coneflower for 3 hours did not significantly affect the dynamic viscosity of the test, after 3 hours there is an increase in viscosity in 2 times in the sample with the addition of Echinacea purpurea 0.003% compared with the control sample. Viscosity depends on two interdependent factors - gelatinization of starch and enzyme activity under the influence of amylases. Since starch is one of the main substances in the chemical composition of Echinacea purpurea, when the amylase leaves the starch granules, the test consistency indicator increases. In the hydrolysis of starch, the action of amylases dilutes the dough, thereby the dough has a slight elasticity, is more plastic and has a higher viscosity. This is also confirmed by the data in Table 1, which indicate that with an increase in the amount of crude gluten, the strength properties of the dough decrease and its plasticity increases. As for the data in determining the stickiness, for 4 hours the stickiness value of the test did not change and remained at the level of 0 Pa, this suggests that this dough is not sticky and the declared amount of water for kneading the dough is optimal.

Evaluation of the quality of finished products was carried out by expert evaluation after they have completely cooled according to physicochemical and organoleptic indicators: taste and smell of bread, color and condition of the crusts, color and structure of the crumb.

Organoleptic analysis revealed that the control sample was characterized as follows: the shape is regular, round, flattened, not vague, without cracks and blasts. The crumb is baked, not moist to the touch, elastic, with a slight pressure it takes its original shape, not crumbling, without traces of impurity. The color of the crumb is gray. Without extraneous odors and flavors. The bread obtained by the claimed method, in terms of organoleptic characteristics, differed from the control sample in a more magnificent form, fine and uniform porosity, a weak taste of purple coneflower (Table 3).

Table 3 Point organoleptic evaluation of the quality of bakery products Indicator The amount of echinacea,% by weight of flour 0 0.0015 0.0020 0.0025 0.0030 Form (Sq = 2) 3.4 ± 0.2 4.6 ± 0.2 4.6 ± 0.2 5.0 ± 0.0 4.0 ± 0.2 6.8 9.2 9.2 10 8.0 Peel coloring (Kv = 2) 4,5 ± 0,0 5.0 ± 0.0 5.0 ± 0.0 5.0 ± 0.0 4,5 ± 0,0 9 10 10 10 9.0 Crumb color (q = 3) 4,5 ± 0,0 5.0 ± 0.0 5.0 ± 0.0 5.0 ± 0.0 4,5 ± 0,0 13.5 fifteen fifteen fifteen 13.5 The nature of porosity (Kv = 3) 3.4 ± 0.2 5.0 ± 0.0 5.0 ± 0.0 4.6 ± 0.2 4.0 ± 0.0 10,2 fifteen fifteen 13.8 12.0 Crumb elasticity (q = 3) 4,5 ± 0,0 5.0 ± 0.0 5.0 ± 0.0 5.0 ± 0.0 4,5 ± 0,0 13.5 fifteen fifteen fifteen 13.5 Aroma (smell) (Sq = 3) 4,5 ± 0,0 5.0 ± 0.0 5.0 ± 0.0 5.0 ± 0.0 4,5 ± 0,0 13.5 fifteen fifteen fifteen 13.5 Taste (Sq = 3) 3.3 ± 0.2 5.0 ± 0.0 5.0 ± 0.0 5.0 ± 0.0 4,5 ± 0,0 9.9 fifteen fifteen fifteen 13.5 Chewability (Kv = 1) 4,5 ± 0,0 5.0 ± 0.0 5.0 ± 0.0 5.0 ± 0.0 4,5 ± 0,0 4,5 5 5 5 4,5

Total
indicator points $${\displaystyle \sum \overline{X}}$$

80.9 99,2 99,2 98.8 87.5 Quality category good great great great good

From table 3 it can be seen that, according to organoleptic quality indicators, introducing bread from a mixture of wheat and rye flour Echinacea purpurea into the recipe does not affect the sensory perception of bread and this bread with concentrations of 0.0015%, 0.002% and 0.0025% Echinacea purple was assigned to the excellent quality category, 0.003% - good. The appearance of the analyzed bakery products is presented in figure 4-8.

Physico-chemical indicators of bread quality: crumb moisture, acidity and porosity, were determined by laboratory methods. For a more complete characterization of the quality of the bread, additional indicators were determined: form stability, specific volume, volumetric yield, puff and shrinkage. Assessment of the quality of bakery products by physico-chemical indicators is presented in table 4.

Table 4 Physico-chemical quality indicators of wheat-rye bread Indicator GOST The amount of echinacea,% by weight of flour 0,0 0.0015 0.002 0.0025 0.00 3 Form Resistance (N / D) - 0.33 0.39 0.46 0.49 0.76 UPEC,% - 11.8 11,2 10.0 9.8 4.2 Specific volume cm ^3/100 g - 2.79 3.21 3.31 3.64 3.85 Volumetric yield,% - 4.15 4.32 4,52 5.06 5.22 Humidity% 19.0-50.0 42.1 40.6 38.8 37.9 37.1 Porosity,%, not less than 46.0 68.7 76.1 76.5 77.7 80.0 Acidity, deg., No more 11.0 2.68 2.90 2.95 3.10 3.20

The study of bread samples by physical and chemical indicators allows us to establish that all products comply with the requirements of GOST R 52961-2008 “Bakery products from rye and a mixture of rye and wheat flour”. With an increase in the concentration of Echinacea purpurea, there is an increase in the specific volume by 15.1-38.0% and, accordingly, the volumetric yield by 4.1%; 9.0%; 22.0% and 26.0% compared with the control sample. A possible reason for this is the content in the chemical composition of purple coneflower of mineral elements, vitamins, carbohydrates, mono- and disaccharides, as well as organic acids that intensify the process of yeast fermentation. This also explains the increase, with an increase in the content of the additive, form stability by 18.2%; 39.4%; 48.5% and 130.3%, respectively, compared with the control sample. From table 4 we can also conclude that with an increase in the concentration of Echinacea purpurea increases by 11.0%; 11.4%; 13.1% and 16.4% compared with the control sample.

The indicators, acidity and humidity normalized by GOST R 52961-2008 do not exceed the established norms, but with an increase in the concentration of purple coneflower, a slight increase in acidity is observed, presumably due to the organic acids contained in it.

From table 4 it can be seen that with an increase in the concentration of the added additive, the bread is less baked, therefore, the “pack” indicator decreases by 5.1%; 15.3;% 17.0% and 36.0% compared with the control sample, respectively, when stored, the bread dries out more and the "shrinkage" indicator increases when adding from 0.0015% to 0.0030% purple coneflower by 29- 56% This also explains the decrease in humidity of the finished product by 4%; 8%; 10% and 12% compared with the control sample. To reduce the amount of baking, a rational mode of baking products is maintained, sufficient moistening of the workpieces at the beginning of baking, and spraying of the products before leaving the oven are provided (the last operation reduces the baking by 0.5%). To reduce shrinkage, it is necessary to quickly cool hot products and store them in closed chambers, containers or packaged.

The analysis of the obtained data showed that the addition of purple coneflower to the dough improves the organoleptic characteristics, namely the color, porosity, elasticity of the crumb and the shape of the finished product. All products received had an attractive appearance, pleasant taste and aroma. Thin-walled, uniform porosity, light, elastic crumb was observed in all samples. Probably, the increase in the specific volume and porosity of the obtained products is due to the fact that purple coneflower enriches the dough with an additional amount of minerals and vitamins, which has a beneficial effect on the work of yeast cells and intensifies the fermentation process, thereby slightly reducing the time required to raise the dough and increasing the amount of dioxide released carbon.

In addition to identifying the effect of Echinacea purpurea on the quality of raw materials, semi-finished products and the quality of the finished product, we studied the stress-protective effect of bread containing Echinacea purpurea on animal behavior, weight gain, motor activity during experimental stress and when experimental animals were introduced into experimental animals as part of a normal diet.

The degree of action of Echinacea purpurea was judged by the general condition of the animals, as well as the dynamics of body weight (Table 5).

Table 5 The effect of Echinacea on rat weight gain (M ± m) Group of animals Indicator Stage of experience at the beginning of the experiment after 14 days after 25 days Experienced (bread with echinacea) Absolute mass, g
Weight gain, g 223.8 ± 21.2 258.7 ± 24.3 281.4 ± 26.3 34.9 ± 3.3 22.7 ± 2.1 Control (bread without additives) Absolute mass, g
Weight gain, g 225.5 ± 20.4 241.3 ± 23.8 263.7 ± 23.8 15.8 ± 1.3 22.4 ± 1.1

As can be seen from table 5, the General condition of rats treated with the drug was within normal limits. Animals completely ate food and added to the mass, which in the experimental group exceeded the control by 1.5 times.

Observations of the appearance and behavior of animals were carried out daily. Rats completely ate food, consumed the usual amount of water, the visible mucous membranes were pink, the coat of all animals had a normal shine, usual density. The research data of the orientational-motor activity of rats in the "open field" are presented in table.6.

Table 6 Study of the behavior of rats in the "open field" (M ± m) Group of animals (males) Vertical component Horizontal component after 14 days after 25 days after 14 days after 25 days The control 11.7 ± 1.2 12.5 ± 0.7 49.5 ± 5.2 46.4 ± 4.1 Experienced group 13.2 ± 1.8 14.9 ± 1.2 48.7 ± 4.6 43.7 ± 3.4

As can be seen from table 6, the animals were quite active in both groups. In the experimental group, an increase in the number of "vertical" racks was noted, which indicates increased research activity.

The data of the study of motor conditioned reflexes in mice are presented in table.7.

Table 7 The study of motor conditioned reflexes in mice, (M ± m) Group of animals In 7 days After 14 days latent period (min) tightrope (min) latent period (min) rope movement (sec) The control 4.7 ± 0.26 1.9 ± 0.7 3.1 ± 0.3 16 ± 0.2 Experienced group 2.8 ± 0.27 1.1 ± 0.2 2.1 ± 0.2 9.8 ± 0.8

Evaluation of the rate of formation of the conditioned reflex of movement along the rope in mice showed that in the experimental group receiving bread with grass, learning was faster (the mice of the experimental group moved 1.6 times faster than the control), the percentage of trained was 90%, while in control group - 80% (Table 7).

Studies have made it possible to recommend the use of bread with Echinaceae purpureae grass for everyday use and for diet, including for liver diseases.

Table 8 shows the composition of wheat-rye bread with purple coneflower.

Table 8 Wheat-rye bread recipe with purple coneflower name of raw materials Raw material consumption, kg Baking wheat flour of the premium of GOST P 52189-2003 80.0 Peeled rye flour GOST R 52809 20,0 Dry quick-acting baker's yeast (Saf-Moment TU 9182-036-48975583-2010) 1,5 Cooked salt (Extra) GOST R 51574-2000 1.8 Kefir, 3.2% ("Village House" TU 9222-037-05268977-03) 5,0 Echinacea purpurea (Echinacea purpurea) TU 9197-003-81930399-09. 0.0015 0.0020 0.0025 Water, in accordance with the requirements of SanPiN 2.1.4.107-01 "Drinking water. Hygienic requirements for water quality of centralized drinking water supply systems" By calculation W _Chl = 46% ± (0.5-1.0)

Before starting work, calculate the required amount of raw materials (water, yeast, salt) per 1 kg of flour.

The claimed dough for the production of bakery products is prepared in the traditional gratuitous manner. The preparation of raw materials for production is carried out in a known manner, according to the technological instructions for the production of bread and bakery products. Water for kneading is taken with a certain temperature, providing a test temperature of 30 ° C. The temperature of the water (t _in ) consumed per batch of dough, calculated by the formula:

t _in = 3 · (t _T -t _fur ) -t _m -t _n ,

where t _T is the specified test temperature, ° C;

t _fur = 3.5 ° C - established experimentally;

t _M is the temperature of the flour, ° C;

t _n - air temperature in the workshop, ° C.

The technological process of bread production includes the following operations: preparation of raw materials, kneading, dough fermentation, dough kneading, fermentation, dividing the dough into pieces, rounding the pieces, preliminary proofing, molding of dough pieces, final proofing, baking, cooling and storage of bread.

At the first stage, the flour is sieved and passed through magnets, the water is preheated and used to dissolve the salt, the echinacea is ground to a particle size of 0.15 mm and sieved. Dosing of raw materials is carried out in a known manner and is determined by the recipe. Then the dough is kneaded on dough machines according to the recipes. The resulting dough is left for fermentation, carried out in two stages, each of which is performed for 24-30 minutes at a temperature of 28-30 ° C, while the first and second stages of fermentation are separated by time by the operation of dough dough with a duration of 1.5-2.5 min, and at the end of fermentation, the dough is divided into pieces. The dough pieces are rounded, then they undergo preliminary proofing. After this, a piece of dough is given a shape corresponding to this type of product, and then the final proofing of the dough follows until ready. The obtained product blanks immediately after planting in the furnace are humidified for 15-20 seconds at a temperature of 100-120 ° C in a known manner due to the standard equipment built into the furnace. Next, the preforms are baked for 35-40 minutes at a temperature lower than the decomposition temperature of the biologically active components of Echinacea purpurea, preferably 210 ° C. After being removed from the ovens, the bread is placed for cooling on trays, where it is cooled at room temperature for 2.5-3.5 hours, or placed in closed trolleys or containers (standard equipment at bakeries). The cooled bread is packaged.

The proposed technical solution will improve the quality of bread and give it therapeutic properties.

Claims (1)

Dough for the production of bakery products containing a mixture of flour, a herbal supplement and other recipe ingredients with water, characterized in that as a herbal supplement use Echinacea purpurea powder with a particle size of not more than 0.15 mm in an amount of 0.0015-0.0025% by weight flour, using a mixture of premium wheat flour and peeled rye flour in a ratio of 4: 1, while the composition of the recipe components included dry baking yeast, boiled salt and kefir 3.2% fat, respectively, in the amount of Tween 1.5, 1.8, and 5% of the weight of the flour, in addition, the amount of water used to knead the dough is 45-47% of the total weight of the dry components.

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