RU2524547C1 - Bakery improver preparation composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: composition contains a lipoxygenase enzyme source i.e. pumpkin flour and additives including ascorbic acid, ammonium sulphate and calcium phosphate; the ratio of the additives content to pumpkin flour weight is as follows, wt %: ascorbic acid - 0.5-1.5; ammonium sulphate - 1.70-1.74; calcium phosphate - 2.8-3.2.

EFFECT: invention allows to improve consumer properties of wheat-and-rye flour bakery products and prolong storage life with simultaneous enhancement of the ready products nutritive value.

2 cl

Description

Composition for making a baking improver

The invention relates to the baking industry of the food industry and can be used to adjust the baking properties of wheat flour with medium and weak strength gluten and to intensify the fermentation of dough in the production of wheat-rye varieties of bakery products.

A known composition for the preparation of a baking improver containing corn flour, ascorbic acid, as well as mineral additives: calcium carbonate, ammonium phosphate monosubstituted and sodium thiosulfate (see RF patent No. 2242879, publ. 2004.12.27).

The composition provides improved quality of bread produced from wheat baking flour with short-lived gluten or from flour with short-lived gluten in combination with high enzymatic activity. However, the known composition of the baking improver does not provide the correction of the baking properties of wheat flour with medium and weak (lasting) gluten.

Also known is a composition for preparing a baking improver containing a source of lipoxygenase enzyme, and additives comprising ascorbic acid, ammonium sulfate and calcium phosphate in effective amounts. As a source of lipoxygenase enzyme, the known composition contains flour from amaranth seeds (see RF patent No. 2185065, publ. 2002.07.20).

A disadvantage of the known baking improver is its high cost, since the collection of amaranth seeds is an extremely time-consuming process.

The objective of the invention is to create a baking improver composition that has a positive effect on consumer properties and shelf life of bakery products from wheat-rye flour, using relatively more affordable raw materials.

The technical result of the invention is to improve the consumer properties of bakery products from wheat-rye flour and increase the shelf life, while increasing the nutritional value of the finished products.

The problem is solved in that the composition for the preparation of a baking improver containing a source of lipoxygenase enzyme, and additives including ascorbic acid, ammonium sulfate and calcium phosphate in effective amounts, differs in that it contains pumpkin flour as a source of enzyme lipoxygenase. The content of additives to the mass of pumpkin flour is, wt.%:

Vitamin C 0.5-1.5 Ammonium sulfate 1.70-1.74 Calcium Phosphate 2.8-3.2

A comparative analysis of the essential features of analogues and prototype indicates its compliance with the criterion of "novelty."

In this case, the distinguishing features of the claims solve the following functional tasks.

It was experimentally established that the addition of pumpkin flour exhibiting enzymatic activity to wheat with medium and weak gluten strength improves its baking properties, which is due to the action of the lipoxygenase enzyme, whose activity in pumpkin flour is 0.538 μmol / mg · min. Under the action of lipoxygenase, the gluten of wheat flour is strengthened, the activity of proteolytic enzymes is reduced, and other positive changes.

Pumpkin flour is a source of complete, well-digestible protein, the content of which in the product is at least 40%. The product contains both interchangeable and irreplaceable vital amino acids, when deficient in food, the normal development and functioning of the body is disrupted, and its resistance to many diseases is reduced. So, the amino acid isoleucine, necessary for the formation of hemoglobin, regulates blood sugar levels. And the other two - methionine and cysteine contribute to the formation of insulin.

Pumpkin flour, in addition to the above, contains dietary fiber, a complex of B vitamins, vitamin C, carotenoids, macro- and microelements (potassium, calcium, phosphorus, iron, zinc).

Of the components of the mineral complex of pumpkin flour, zinc occupies a special place. The role of zinc in the life of the body is invaluable. Zinc plays an important role in maintaining men's health, as it affects the activity of the sex glands and prostate gland, normalizes the secretion of testosterone and is used to prevent and treat male infertility. Zinc helps the pancreas to produce insulin and is able to balance blood sugar. With zinc deficiency, a violation and inhibition of almost all parts of the immune system is noted. Along with B vitamins, it is an important regulator of the functions of the human nervous system.

In addition, pumpkin flour helps to normalize metabolism, stimulates the immune system, improves the functioning of the main organs and systems of the human body, especially the cardiovascular, blood-forming organs, liver and kidneys, and increases mental and physical performance (see Vasilieva A.G. Chemical composition and potential biological value of pumpkin seeds of various varieties / A.G. Vasilieva, I.A. Kruglova // University News. Food Technology. - 2007. - No. 5-6. - P.30-33; Nikiforova T.N. Prospects for the use of pumpkin flour / T.N. Nikiforova, S.V. Ponomarev // Bread products. - 2007. - No. 1.- P.46-47).

Under the action of wheat flour ascorbicidase, ascorbic acid is converted in the test into dehydroascorbic acid, which is an active oxidizing agent of the thiol groups of gluten protein chains with the formation of disulfide bonds. Due to this, the strength of the spatial-mesh structure of gluten increases, the gas-holding ability of the dough pieces and the specific volume of finished products increase. As part of the improver, it contributes to an increase in the specific volume of products.

Mineral salts are activators of the fermentation ability of baker's yeast, enhance the process of carbon dioxide accumulation in the dough. In addition, they are a factor in increasing the nutritional value of bread, since they participate in metabolic processes occurring in the human body.

Ammonium sulfate helps to reduce the lumpiness of the complex improver, stabilize the rheological properties of the test.

Calcium phosphate stabilizes the rheological properties of the dough, improves the structure of the crumb and the porosity of the products.

Thus, the proposed baking improver, due to the combined effect of its constituent components, allows you to adjust the baking properties of wheat flour with medium and weak strength gluten and provides high quality bakery products from wheat-rye flour (improves the physical properties of the dough (elasticity, plasticity) , increases its gas-forming and gas-holding ability and, as a result, increases the volume of products and the porosity (airiness) of the crumb).

Thus, the proposed composition contains an enzymatically active pumpkin flour, a component of the oxidizing effect of ascorbic acid, as well as mineral additives - ammonium sulfate and calcium phosphate.

To obtain a baking improver, pumpkin flour is used, produced from pumpkin seeds (TU 9146-015-70834238-10) and is a homogeneous powder of loose consistency of yellow-brown color, with a slightly pronounced taste and smell of pumpkin seeds, ascorbic acid, ammonium sulfate and calcium phosphate, taken in the claimed amounts, and thoroughly mixed.

A baking improver having a loose consistency is introduced into the composition of the flour mixture intended for baking wheat-rye varieties of bread. The dosage of the improver is 1-2% by weight of wheat flour and depends on its baking properties and the amount in the flour mixture.

When preparing the dough, the baking improver is mixed with flour for 1-2 minutes to distribute it evenly in the flour. Then make the rest of the raw materials according to the recipe and carry out a batch.

Examples of specific embodiments of the invention

Example 1

The baking improver contains, kg:

Pumpkin flour 100.0 Vitamin C 0.5 Ammonium sulfate 1.70 Calcium Phosphate 3.2

Example 2

Pumpkin flour 100.0 Vitamin C 1,0 Ammonium sulfate 1.72 Calcium Phosphate 3.0

Example 3

Pumpkin flour 100.0 Vitamin C 1,5 Ammonium sulfate 1.74 Calcium Phosphate 2,8

Samples of finished products obtained using the proposed baking improver have a pleasant taste and aroma typical of wheat-rye bread, a regular shape, smooth, shiny, without any cracks or tears, the surface is golden brown, elastic with uniform porosity of the crumb. The nutritional value of bakery products is determined not only by the content of nutrients in them, but also by digestibility, which is greatly influenced by the crumb structure, taste and aroma, and the attractiveness of the appearance of the products. Thus, the baking improver makes a positive contribution to increasing the nutritional value of bakery products.

It was found that the addition of the proposed baking improver slows down the process of stale bread, while at the end of the control storage period (72 hours) provides higher rates characterizing its freshness.

The use of complex baking improvers containing several additives of various nature and principle of action, selected in the optimal ratio, allows you to simultaneously affect the main components of flour and thereby stabilize the quality of the finished bakery products.

The production of a baking improver can be organized at flour mills.

Claims (2)

1. Composition for the preparation of a baking improver containing a source of lipoxygenase enzyme and additives comprising ascorbic acid, ammonium sulfate and calcium phosphate in effective amounts, characterized in that it contains pumpkin flour as a source of lipoxygenase enzyme. 2. The composition according to claim 1, characterized in that the content of additives to the mass of pumpkin flour is, wt.%:
Vitamin C 0.5-1.5 Ammonium sulfate 1.70-1.74 Calcium Phosphate 2.8-3.2