RU2523528C2 - Bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: bread production method envisages dough preparation from prime grade wheat flour with addition of 5-10% of sprouted lentils flour with particles sized 100-200 mcm, culinary salt, pressed yeast and drinking water. The proposed bread production method with addition of sprouted lentils allows to ensure high nutritive value due to balanced composition in terms of amino acids, mineral elements, phenol compounds regulating the functions of the nervous and the cardiovascular systems and the liver.

EFFECT: optimal quantities of phenol compounds, potassium, cobalt, phosphorus in spouted lentils and their action in such doses may be preventive for acetic-alkali equilibrium maintenance.

5 tbl, 1 dwg

Description

The invention relates to the baking industry and can be used, in particular, in the process of making bread of high nutritional value.

A known method of production of wheat bread according to GOST 26987-86 "White bread from wheat flour of the highest, first and second grade", providing for the preparation of raw materials, kneading dough, cooking, fermentation, butchering dough, baking bread, cooling bread.

For the production of wheat bread, baking flour is used that meets the established standards for quality requirements.

Water must meet the requirements for drinking water, be fairly hard, because salts of calcium, magnesium strengthen gluten. Kneading should provide a dough with high functional and technological properties, bake bread at a temperature of 240-280 ° C, cool to t 25 ° C.

The disadvantages of bakery products developed in accordance with GOST 26987-86 include low biological and economic indicators.

The closest technical solution to the proposed one is a method for the production of wheat bread, which involves kneading dough from flour, yeast solution, saline, soy flour, taken in an amount of 10-15% of the total mass of flour.

The disadvantage is the low quality of the products. In addition, a high prescription dosage of soy flour increases the cost of bread and bakery products, which is not economically feasible.

The technical result of the proposed method is to reduce the cost and simplify the production of wheat bread with improved quality indicators.

This result is achieved due to the fact that in the recipe for the preparation of bread, flour from germinated lentils is used as a food additive. Moreover, flour from germinated lentils is used in an amount of 5-10% of the total mass of flour. Germinated lentil flour is a powder with a particle size of 100-200 microns from greenish to brownish, depending on the variety of lentils with a pleasant aftertaste of germinated lentils. It contains complete plant proteins, well balanced by the presence of the most important amino acids, including essential amino acids (Table 1), and first of all, lysine should be isolated from them, which is a limiting amino acid for flour products, the amino acid rate of the germinated lentil protein equal to 160%, which will ensure high biological value in the use of developed bakery products.

Table 1 Amino acid composition of germinated lentils AK name Native lentil grain Amino Acid Scor Germinated Lentil Grain Amino Acid Scor Isoleucine 4.1 one hundred 5,4 134 Leucine 7.6 108 9.0 130 Lysine 6.9 125 8.8 160 Methionine + cis. 3,5 63 4.4 80 Phenylal. + tyrosis. 5,0 83 6.4 107 Threonine 3.9 97 4.8 120 Tryptophan 0.9 90 1,1 110 Valine 5.1 one hundred 5.2 one hundred

The flour of germinated lentils contains minerals (Table 2), such as potassium, calcium, cobalt, phosphorus, iron, magnesium and vitamins E, C, B ₁ , B ₂ , B ₁₂ , as well as nicotinic acid. Flour from germinated lentils is used in the recipe of the proposed method for producing bread, which can provide an optimal ratio of phosphorus to calcium equal to 3.82: 1.73, which enhances the absorption of calcium by the human body when eating bread and bakery products.

table 2 The content of vitamins and mineral elements in flour from germinated lentils Indicators Native lentil grain Germinated Lentil Grain Vitamins mg / 100 g Vitamin PP 0.12 1.84 Vitamin B ₁ 1,07 1.65 Vitamin B ₂ 0.21 0.82 Vitamin B ₆ 0.19 1,11 Vitamin B ₁₂ next 0.001 Vitamin C 6.98 88.90 Vitamin E 2.60 2.91 β-carotene 1.01 5.97 Mineral substances, mg / 100 g Zinc 1.10 1.20 Iron 3.80 3.80 Phosphorus 3.82 3.88 Selenium 2,33 2.15 Copper 0.20 0.30 Calcium 1.73 1.74 Magnesium 11.34 10.71 Manganese 0.45 0.45 Cobalt 0.35 0.32 Potassium 3.45 3.62

The protein and mineral substances listed above stimulate the vital activity of fermentative microflora, positively affect the physical properties of gluten.

The high content of phenolic compounds (Table 3) in flour from germinated lentils is important because they have antioxidant and antimicrobial properties.

Table 3 The content of dimeric phenolic compounds in germinated lentils Phenolic compounds LF Inverter Flavonoids 0.24 0.27 Flavonols 0.12 0.13 Flavonones 0.17 0.19

Flavones 0.010 0.012

Flour from germinated lentils, which is part of the dough recipe, accelerates the maturation of the dough, improves its lifting force (PS) (Fig. 1).

Figure 1 shows the change in gas generating ability (HS) of wheat flour depending on the mass fraction of germinated lentils (Mpc,%).

From Fig. 1 it follows that the introduction of sprouted lentils into experimental yeast dough formulations instead of wheat flour leads to a slight increase in its gas-forming ability. An increase in the intensity of gas formation during the introduction of sprouted lentils can be explained by the high content of mineral elements in it, mono- and disaccharides, which provide restructuring due to the formation of complex compounds of flour proteins with carbohydrates of sprouted lentils, which leads to the appearance of additional bonds in the tertiary and quaternary levels of the organization of the structure of protein molecules , namely, carbohydrate bridges that strengthen the skeleton of a protein molecule.

When adding flour from germinated lentils, the quality of the finished products significantly improves (the biological value of bread increases, as can be seen from table 4).

The selection of raw materials is based on a balanced ratio of basic food components.

When mixing the dough, take a mixture of premium wheat flour with chopped germinated lentils with particle sizes of 100-200 microns in the following quantities (wt.%):

- premium wheat flour 90-95 - chopped germinated lentils (flour) 5-10 - table salt 1,5 - pressed yeast one

In the conditions of a private bakery company Hamitsaev LLC, the laboratory of the Gorsky State Agrarian University, the feasibility and possibility of making bread with the addition of flour from germinated lentils with particle sizes of 100-200 microns were determined.

To assess the quality of a new product, its organoleptic, physico-chemical characteristics were studied.

The results of determining the quality indicate the reliability of high biological indicators (table 4).

Table 4 The degree of satisfaction of the daily needs of the human body in some macro- and micronutrients when eating 100 g of bread with the addition of flour from germinated lentils (MP2.3.1.1915-04),% Name of macro- and micronutrients, g / 100 g Daily requirement Germinated Lentil Bread Alimentary fiber twenty 25 Flavonoids 85 28.5 Flavonols thirty 38.3 Flavonones one hundred 15.7 Flavones 5 19,2 Vitamins mg / 100 g Thiamine 1,5 34 Cyanocobalamin 3 35 Vitamin C 90 40

From table 4 it follows that in the developed products the amount of FDS and dietary fiber satisfies the daily need of the human body by 12-43%.

Thus, the proposed method for the production of bread based on the selected mixture of premium wheat flour and flour from germinated lentils provides:

- improvement of structural and mechanical properties;

- improving the nutritional value of bread.

The method is as follows.

Preparation of raw materials: carrying out physico-chemical, microbiological control, then the flour mixture is sieved and passed through magnets. In this case, the flour loosens and is saturated with oxygen, which positively affects the fermentation process.

The water used to make the dough should be hard enough, as calcium and magnesium salts strengthen gluten. Water is preheated to a temperature of 30-35 ° C, it is used to dissolve salt, prepare a suspension of pressed yeast. Cooking salt is used in the form of solutions of a certain concentration, it affects the processes that occur in the dough during fermentation.

Preparation of lentil germination is carried out by soaking lentil grain at t = 15-16 ° C, humidity φ = 45%, duration 16 hours, washing, then germinating lentil grain for 3-4 days at a temperature of 20 ° C, drying and grinding with a degree fineness of grinding 100-200 microns.

The dosage of the ingredients is determined by the bread recipe. Premium wheat flour in an amount of 90-95 wt.% Is mixed with germinated lentil flour in an amount of 5-10 wt.%, The dough is kneaded in a dough-mixing machine with the addition of pressed yeast - 1 wt.%, Salt - 1.5 . wt.%. The moisture content of the dough obtained should correspond to 65-70%, which ensures the receipt of the dough with properties optimal for baking high quality bread. Next, the fermented dough is divided into pieces of the exact mass that the finished bread should have, then the spaced (30 min) pieces of dough are fed into baked goods, which are produced in molds. Bake bread at a temperature of 240-280 ° C until cooked.

The shelf life from the moment it leaves the oven is 36 hours, the air temperature should be 20-25 ° C, and relative humidity should not exceed 75%.

The bread production method shows that the selected formulation has special qualitative characteristics - the content of a large number of biologically active substances: vitamins of the B, E, C groups, mineral elements, phenolic compounds.

Claims (1)

A method for the production of bread, characterized in that the dough is kneaded from wheat flour of the highest grade, table salt, pressed yeast and drinking water with a moisture content of 65-70%, the dough is fermented, divided into billets, spread, baked at a temperature of 240-280 ° C and cool, while kneading dough additionally use flour from germinated lentils with a particle size of 100-200 microns in an amount of 5-10% of the total mass of flour in the following ratio of components by weight:
premium wheat flour 90-95 sprouted lentil flour 5-10 table salt 1,5 pressed yeast 1,0

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