RU2542762C2 - Bread preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: bread preparation method involves dough semi-products kneading, fermentation, punching, dividing, dough pieces handing-up and proofing. For dough preparation one uses wheat flour, spinach juice, beet-root juice, carrot juice, yeast, salt and amaranth seeds. The method envisages separate preparation of dough semi-products with various juices, their putting into the mould spiral-wise and proofing before baking.

EFFECT: method ensures production of bread with high consumer and functional properties and increased biological value.

Description

The invention relates to the food industry, namely to baking.

A known method for the production of bread (patent No. 2182772, taken as the closest analogue), which includes kneading dough from wheat flour, yeast suspension, saline and food additives.

The dough is subjected to fermentation, cutting, proofing of dough pieces and their baking. Pumpkin puree and caramel syrup at a dosage of 0.64-2.5% and 0.32-1.28% by weight of wheat flour in terms of dry matter, respectively, are added to the recipe mixture when kneading. At the stage of dough kneading, lentil flour is added in a dosage of 20-22% by weight of wheat.

The main disadvantage of the prototype is the inability to use cooked bread as a functional product due to the lack of components of the functional action in the formulation and low organoleptic characteristics.

Given the increasing environmental degradation, the leading role in creating healthy food is given to functional properties.

Bread is consumed daily, therefore, it can act as a product that allows you to regulate the diet by introducing prophylactic ingredients into the bread recipe.

The objective of the invention is the creation of a method of cooking bread with high consumer and functional properties, increased nutritional value.

The technical result is achieved using the composition of the dough for the production of bread, including wheat flour, water, spinach juice, beet juice, carrot juice, yeast, salt, amaranth seeds, and the components of the composition of the dough are taken in the following ratio, wt./h .:

Premium baking wheat flour 600 Baker's yeast 6 Water 330 Carrot juice thirty Beetroot juice thirty Spinach juice thirty Edible salt 9 Amaranth seeds 6

The technical result is also achieved using a bread production method, including the preparation of 3 dough pieces (with three different additives: carrots, beets, spinach), laying them in a spiral shape: yellow, green, red, proofing in the mold at t 37 ° C, baking and cooling.

The following components were used to prepare the dough with carrot juice: wheat flour 200, pressed baking yeast 2, water 110, carrot juice 30, edible salt 3, amaranth seeds 2 (parts by weight).

Preparation of the dough piece includes kneading, fermentation for 30 minutes, dipping, dividing the dough into pieces, rounding the dough pieces, the first proofing 20 minutes, then the final molding of the dough pieces.

The following ingredients are used to prepare a dough piece with beetroot juice: wheat flour 200, pressed baking yeast 2, water 110, beetroot juice 30, edible salt 3, amaranth seeds 2 (parts by weight).

Preparation of the dough piece includes kneading, fermentation for 30 minutes, dipping, dividing the dough into pieces, rounding the dough pieces, the first proofing 20 minutes, then the final molding of the dough pieces.

For the preparation of a dough piece with spinach, wheat flour 200, pressed baking yeast 2, water 110, spinach juice 30, table salt 3, amaranth seeds 2 are used.

Preparation of the dough piece includes kneading, fermentation for 30 minutes, dipping, dividing the dough into pieces, rounding the dough pieces, the first proofing 20 minutes, then the final molding of the dough pieces.

The next step in the preparation of bread involves laying 3 dough pieces with three different additives (carrots, beets, spinach) in a spiral shape alternately yellow, green, red, proofing in the mold at t 37 ° C for 30 minutes. It is baked for one hour at a temperature of 220 ° C, then cooled.

Evaluation of the quality of baked products was carried out after cooling according to organoleptic and physico-chemical indicators in accordance with regulatory documentation.

In this case, shape stability, specific volume, bread porosity, shape symmetry, crumb color and structure, bread taste and smell were determined.

Studies have shown that the component composition of bread had a positive effect on the quality of bread, the surface of the test samples was smooth, the taste and aroma corresponded to a high-quality product. Bread had developed porosity and high volume.

Colors (yellow, red, green) arranged in a spiral, aesthetically effective and pleasing to the eye, amaranth seeds successfully complement the taste of the finished product.

The product has functional properties, as carrot juice is the richest source of vitamin A (carotene). In addition, carrot juice contains a large amount of vitamins B, C, D, E. It contains iron, potassium, calcium, magnesium, sodium, and phosphorus. Carrot juice enhances the body's defenses and strengthens the nervous system.

Scientifically proven inhibitory effect on cancer.

Beet juice contains vitamins of groups A, C, B, PP, rich in minerals and trace elements: magnesium, potassium, calcium, iodine, iron. It is used as a strengthening immunity, improves metabolism, and is recommended for cancer.

The composition of spinach includes vitamins C, A, group B, beta-carotene, minerals - zinc, copper, selenium, manganese, calcium, potassium. Spinach leaves contain a lot of protein, more of it only in legumes.

Spinach juice restores health, is useful for diseases of vision, anemia, hypertension, tuberculosis and cancer.

Amaranth seeds on the American continent were called the "golden grain of God." Today, the amaranth belongs to the title "XXI Century Culture", which was awarded to it by the UN Food Commission. Amaranth seeds contain about 16% protein, balanced in the content of essential amino acids; about 6% fat, including unsaturated fatty acids; squalene antioxidant, B vitamins, vitamins E, D, rutin, macro- and microelements - magnesium, calcium, phosphorus.

Due to its unique amino acid composition, the presence of polyunsaturated fatty acids, vitamin E and squalene, amaranth seed is useful for normalizing metabolism, eliminating hormonal imbalance, squalene contained in amaranth seeds acts as a good antitumor agent that can destroy cancer cells, converting them into free radicals.

Given the increasing environmental degradation, the leading role in creating healthy food is given to functional properties.

Bread is consumed daily, therefore, it can act as a product that allows you to regulate the diet by introducing prophylactic ingredients into the bread recipe.

Claims (1)

A method of preparing bread, including kneading dough pieces, fermenting, dipping, dividing, rounding pieces of dough, proofing, characterized in that wheat is used for bread production, water, spinach juice, beet juice, carrot juice, yeast, salt, amaranth seeds with the following ratio, wt./h .:
Premium baking wheat flour 600 Baker's yeast 6 Water 330 Carrot juice thirty Beetroot juice thirty Spinach juice thirty Edible salt 9 Amaranth seeds 6