RU2522945C1 - Bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages dough preparation by way of mixing of prime grade wheat flour or first grade wheat flour, pressed bakery yeast, salt, water, a product of processing a mixture of millet, buckwheat and oat in an amount of 4.0…4.5; 3.0…3.5 and 2.0…2.5%, respectively, or in general in an amount of 9.0…10.5% of the flour weight, dough fermentation, handling, proofing and baking. The processing product is represented by an extrudate produced by way of treatment of a mixture of millet, buckwheat and oat grains with moisture content equal to 18…20% in the extruder during 15…20 s at a temperature of 110…120°C with subsequent exposure of the extrudate released from the matrix to reduced pressure equal to 0.075…0.08 MPa for the extrudate moisture content to be no more than 12%.

EFFECT: invention allows to improve the bread quality due to increase of biological value, organoleptic and physical-and-chemical indices.

3 cl, 1 tbl

Description

The invention relates to the food industry, in particular to the baking industry, and can be used in the production of bread.

A known method of producing bread by kneading dough from premium wheat flour, pressed baker's yeast, salt, water, a product of the processing of buckwheat, fermenting dough, cutting, proofing and baking. As a product of processing buckwheat using pre-crushed extruded buckwheat in the amount of 5 ... 7% by weight of premium wheat flour [1].

The disadvantage of this method of bread production is the high complexity of obtaining crushed extrudate added to the dough during its kneading, as well as insufficiently high biological value and consumer properties of the resulting product.

The high complexity of obtaining crushed extruded buckwheat is due to the fact that to obtain it, it is necessary to obtain a kernel (cereal) from the fruits of buckwheat (grain), then process the cereal with an extruder and grind the resulting extrudate.

The biological value and consumer properties of bread can be increased due to the fact that buckwheat with a fruit shell (husk) is subjected to extrusion. Buckwheat grain contains almost five times more fiber than wheat grain (10 ... 11 and 2.2 ... 2.3%, respectively). Moreover, almost all buckwheat fiber is concentrated in its fruit shell, which in addition contains a significant amount of flavonoids (1.3 ... 1.5%), macro- and microelements (more than 30 species).

Closest to the proposed invention in technical essence (prototype) is a method for the production of bread, in which the above tasks of improving the quality and consumer properties of the resulting bread, as well as the intensification of the production process of this product are basically solved. This result is ensured by the fact that the bread production method is implemented by kneading dough from premium wheat flour, pressed baker's yeast, salt, water, a product of buckwheat processing in an amount of 5 ... 7% of the mass of premium wheat flour, fermenting dough, cutting, proofing and baking.

The extrudate obtained by treating buckwheat with a moisture content of 13 ... 17% in an extruder for 25 ... 30 s at a temperature of 125 ... 130 ° C, followed by exposure to the extrudate leaving the die plate with a reduced pressure of 0.06 ... 0, is used as a buckwheat processing product. , 07 MPa, in order to achieve a moisture content of not more than 9% in it. The extrudate at the exit from the die of the matrix is cut into particles with a size of 0.5 ... 1.0 mm [2].

The disadvantage of this method of bread production is not high enough biological value and consumer properties of the resulting product. This is explained by the fact that the buckwheat extrudate obtained according to this method has limited functional and technological properties due to the rather stringent parameters of the extrusion process. At the same time, the introduction of a product of buckwheat processing in an amount of 5 ... 7% of the mass of premium wheat flour leads to the appearance of a characteristic odor and taste in bread.

The proposed invention solves the problem of improving the quality of bread by increasing its biological value, organoleptic and physico-chemical parameters.

This result is ensured by the fact that the bread production method is implemented by kneading dough from wheat flour of the first or first grade, pressed baker's yeast, salt, water, a processed product of a mixture of millet, buckwheat and oats, respectively, in the amount of 4.0 ... 4.5; 3.0 ... 3.5 and 2.0 ... 2.5% or a total of 9.0 ... 10.5% by weight of flour, fermented dough, butcher, proofing and baking. An extrudate obtained by processing a mixture of millet, buckwheat and oat grains with a moisture content of 18 ... 20% in an extruder for 15 ... 20 s at a temperature of 100 ... 120 ° C with subsequent exposure to an extrudate leaving the matrix with a reduced pressure of 0.075 is used as a processed product ... 0.08 MPa, in order to achieve a moisture content of not more than 12% in it. At the exit of the die of the extruder matrix, the extrudate is cut into particles with a size of 0.25 ... 0.45 mm.

The production of higher quality bread is facilitated by the crushed extrudate of a mixture of grain of millet, buckwheat and oats, obtained from whole grain, which enriches the product with an additional amount of dietary fiber, protein, sugar, β-glucan, vitamins B1, PP, B6, E, folic acid, macro - and trace elements (iron, phosphorus, magnesium), as well as a unique antioxidant - avenantramide contained in oats.

The grain of millet, buckwheat and oats used for extrusion has approximately the same content of carbohydrates (67.8 ... 69.5%) and protein (11.7 ... 13.1%), and in comparison with the prototype it is proposed to use a more gentle protein , vitamins and enzymes processing (shorter duration and temperature of extrusion and a large amount of reduced pressure at the exit of the extruder die).

The higher humidity of the processed raw material (a more intense boiling of the product at the exit of the extruder) and the presence of millet grains with sizes less than 4 mm, which in turn increases the bulk mass of the processed mixture, will also contribute to obtaining a high-quality extrudate from the proposed mixture, which in turn increases the bulk mass of the processed mixture compared to, for example , with a bulk density of one buckwheat or oats.

The invention improves the consumer properties of bread by increasing its biological value, organoleptic and physico-chemical parameters. This is achieved by more intensive fermentation of the dough, since the destruction of the cell walls of starch of processed products as a result of the proposed extrusion processing regimes is significantly intensified due to the effect of lower pressure on the extrudate leaving the die and leads to an increase in the attackability of starch grains by wheat flour enzymes and activation of the starch hydrolysis process.

The degree of destruction of starch grains depends on the temperature and time of extrusion processing, humidity and volumetric mass of the processed raw materials, as well as air pressure in the zone of extrudate exit from the die. At the same time, the moisture content in the finished extrudate required by the bread preparation technology is regulated by changing the value of the reduced pressure (vacuum) at the outlet of the die.

During the extrusion processing of grain raw materials in less than 15 s, the starch cell walls are not destroyed rapidly enough, and when exceeding 20 s, the effect of partial protein denaturation and a decrease in enzyme activity are observed.

Processing temperatures below 110 ° C in a short period of time do not lead to the necessary degree of destruction of the starch cell walls, and temperatures above 120 ° C lead to the denaturation of some proteins, the destruction of vitamins and increased gelatinization of starch.

Grinding the extrudate of a mixture of grain of millet, buckwheat and oats to particle sizes of 0.25 ... 0.45 mm allows you to achieve a more intensive process of alcoholic fermentation of the dough and, as a result, increase the degree of loosening of the dough.

Optimal is the use of crushed extrudate of millet, buckwheat and oat grain in an amount of 4.0 ... 4.5, respectively; 3.0 ... 3.5 and 2.0 ... 2.5% (total amount - 9.0 ... 10.5%) to the mass of wheat flour of the highest or first grade, which helps to intensify alcohol fermentation and increase the nutritional value of bread.

The use of crushed extrudate of a mixture of grain of millet, buckwheat and oats in an amount of less than 9% by weight of wheat flour of the first or first grade increases the nutritional value of bread, but slightly improves its organoleptic and physico-chemical characteristics, as well as porosity and specific volume.

The use of crushed extrudate of a mixture of grain of millet, buckwheat and oats in an amount of more than 11% by weight of wheat flour of the highest or first grade increases the nutritional value of bread, but leads to a deterioration in the appearance of products, reduces organoleptic characteristics, specific volume, porosity and consumer properties of the resulting product.

The method is implemented as follows. A mixture of millet, buckwheat and oats with a moisture content of 18 ... 20% in an amount of 4.0 ... 4.5, respectively; 3.0 ... 3.5 and 2.0 ... 2.5% of the total weight of the flour is subjected to extrusion processing for 15 ... 20 s at a temperature of 110 ... 115 ° C.

The raw materials leaving the extruder die are subjected to a reduced pressure equal to 0.075 ... 0.08 MPa, with the aim of more intensive “boiling” (expansion) of the extrudate and reaching moisture in it no more than 12%.

The extrudate emerging from the die is cut with the help of a rotating knife, which is part of the modernized extruder, into particles of size 0.25 ... 0.45 mm.

Then the obtained crushed extrudate of a mixture of millet, buckwheat and oats in an amount of 4.0 ... 4.5, respectively; 3.0 ... 3.5 and 2.0 ... 2.5% of the mass of flour are mixed with the ingredients included in the bread recipe. Thus, the total number of extrudates included in the bread recipe is 9.0 ... 10.5% of the mass of premium or first grade wheat flour.

An example of a specific implementation of the method

A crushed extrudate of a mixture of millet, buckwheat and oats is obtained. The dough is cooked in an uncooked manner. Knead the dough from wheat flour of the highest or first grade, pressed baker's yeast, a solution of salt, water and the resulting extrudate.

The mixed dough with a moisture content of 44% is left to ferment for 170 minutes at a temperature of 32 ° C. During fermentation, after 55 minutes, the dough is heated.

The fermented dough is served for cutting, where it is divided into pieces of a given mass and rounding off the blanks manually or using an appropriate machine.

Next, the rounded dough pieces are served for proofing in a proofer at an air temperature of 35 ... 40 ° C and a relative humidity of 80 ... 85%.

Spaced dough pieces are sent to baking at a temperature of 225 ... 230 ° C. The baking time is 25 ... 30 minutes.

The results of the evaluation of the quality indicators of bread prepared using crushed extrudate of a mixture of millet, buckwheat and oats, respectively, in the amount of 4.25; 3.25 and 2.25% by weight of premium wheat flour and bread baked by the method provided for by the prototype are shown in the table.

Table Bread indicators Bread indicators Control sample Prototype Specific volume, cm ³ / g 3.4 4.0 Porosity,% 74.0 77.8 Humidity% 42.0 42,2 Acidity, degrees 2.1 2,3 Form Resistance, H: D 0.41 0.45 Shelf life without changing the appearance and taste, h 59 61

When 6% of the ground extrudate of a mixture of millet, buckwheat and oats is added to the mass of wheat flour of the highest or first grade, the specific volume of bread slightly differs from the control - by 3.7%, porosity remains at the control level, humidity - 41%, acidity increases by 0, 1 degree, sample stability - at the control level. The use of this amount of crushed extrudate of the mixture does not significantly improve the specific volume and nutritional value of bread.

When 8.0% of the crushed extrudate of the mixture is added to the mass of premium or first grade wheat flour, the specific volume of bread increases by 12.4%, porosity - by 3.4%, shape stability increases by 6.5%, acidity by 0.2 degrees higher control level, humidity - 41.5%. Bread has an attractive appearance, pleasant taste and aroma.

When using 10.0% of the crushed extrudate of a mixture of millet, buckwheat and oats to the mass of premium or first grade wheat flour, the specific volume of bread increases by 18.6%, porosity increases by 5.0%, shape stability increases by 10.1%, acidity by 0.2 degrees above the control level, but within the limits established by the standard, humidity is 42.2%. The bread has an attractive appearance, the color of the crumb is grayish with a yellow tint, a pleasant taste and aroma.

When 12.0% of the crushed extrudate of a mixture of millet, buckwheat and oats is added to the mass of wheat flour of the highest or first grade, the specific volume of bread is at the level of the control sample, porosity decreases by 1.0% in relation to the control, shape stability increases in comparison with the control by 3.5%, acidity 0.3 degrees higher than the control level, humidity - 43.5%. Compared to the control, this bread has lower organoleptic quality indicators - a less pleasant taste and aroma.

Thus, when using the crushed extrudate of a mixture of millet, buckwheat and oats in an amount of 9 ... 10.5% by weight of premium or first-grade wheat flour, the bread has an attractive appearance, pleasant taste and aroma. The structure of porosity: medium, uniform, developed; the crumb of bread is well baked, not moist, not sticky to the touch, with inclusions of extrudate particles. The color of the crumb of the finished bread is light and light with a grayish-yellow hue.

Using the proposed method for the production of bread allows you to get good quality bread with an enriched composition and high consumer properties.

Claims (3)

1. Method for the production of bread by kneading dough from wheat flour of the highest or first grade, pressed baker's yeast, salt, water and extrudate, fermenting dough, cutting, proofing and baking, characterized in that the extrudate is obtained by processing a mixture of grain of millet, buckwheat and oats humidity 18 ... 20% in the extruder for 15 ... 20 s at a temperature of 110 ... 120 ° C, followed by exposure to the extrudate emerging from the matrix with a reduced pressure equal to 0.075 ... 0.08 MPa, in order to achieve a moisture content of not more than 12% in it . 2. The method according to claim 1, characterized in that the extrudate at the exit of the die is cut into particles with a size of 0.25 ... 0.45 mm 3. The method according to claim 1, characterized in that the amount of extrudate of millet, buckwheat and oats is respectively 4.0 ... 4.5; 3.0 ... 3.5 and 2.0 ... 2.5% or a total of 9.0 ... 10.5% by weight of wheat flour of the highest or first grade.