RU2546165C1 - Bread baking improver - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the bakery branch of food industry. The bread baking improver contains a functional base and a mineral salts mixture in efficient quantities. The functional base is represented by flax meal; the mineral salts mixture is represented by a mixture of ammonium sulphate and monosubstituted calcium phosphate. Additionally, the weight ratio of mineral salts to flax meal is equal to, wt %: ammonium sulphate - 1.70-1.75; monosubstituted calcium phosphate - 2.9-3.2. Additionally, B₁, B₆ and B₂ vitamins as well as folic acid, required for immune system sustentation, antioxidants, calcium, potassium, zinc, magnesium and selenium present in flax meal are introduced into the bread composition in large quantities.

EFFECT: invention allows to improve consumer properties of rye-and-wheat varieties bread manufactured with usage of wheat flour with overly resistant gluten with simultaneous ready products nutritive value increase.

2 cl, 3 ex

Description

The invention relates to the baking industry of the food industry and can be used to adjust the baking properties of wheat flour with strong gluten and intensify the fermentation of dough in the production of bakery products from wheat-rye flour. The production of a baking improver can be organized at flour mills.

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, publication date 27.12.2004).

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.

A disadvantage of the known baking improver is the inability to use it to adjust the baking properties of wheat flour with strong gluten.

Also known is a baking improver containing a functional base and, in effective amounts, a mixture of mineral salts (see RF patent No. 2455829, publication date 20.07.2012). The functional basis of the baking improver is the source of the enzyme lipoxygenase (which is used as a mixture of flour from the thallus of the kelp of Japanese and white beans), as well as ascorbic acid, and in addition, mineral additives: ammonium sulfate and calcium phosphate.

A baking improver provides an increase in the quality of bread produced from wheat baking flour with medium and weak strength gluten, due to the strengthening of this indicator. However, such an improver cannot be used to correct the baking properties of wheat flour with strong gluten, since in this case it is not gluten reinforcement that is required, but its weakening.

The task to which the invention is directed is to provide the ability to adjust the baking properties of wheat flour with strong gluten.

The technical result, which manifests itself in solving the problem, is expressed in improving the consumer properties of wheat-rye bread varieties produced using wheat flour with excessively strong gluten, while increasing the nutritional value of finished products. At the same time, vitamins B ₁ , B ₆ and B ₂ are additionally introduced into the bread composition, as well as folic acid, antioxidants, calcium, potassium, zinc, magnesium and selenium, which are present in large quantities in linen flour, which is necessary to maintain the immune system.

The problem is solved in that a baking improver containing a functional base and, in effective amounts, a mixture of mineral salts, is characterized in that linseed flour is used as a functional base, and a mixture of ammonium sulfate and calcium phosphate monosubstituted is used as a mixture of mineral salts. In addition, the content of mineral salts to the mass of flax flour is, wt.%:

Ammonium sulfate 1.70-1.75 Calcium Phosphate Monosubstituted 2.9-3.2

A comparative analysis of the essential features of the invention, analogues and prototype indicates compliance of the invention 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 1-2% flax flour to wheat flour with strong gluten provides an improvement in its baking properties - the gluten of the flour is relaxed, which positively affects the quality of the finished bakery products.

Flaxseed flour is a valuable food product, a source of protein, fat, vitamins and minerals. Proteins, mainly water and salt soluble fractions, are characterized by high biological value. Flour is rich in polyunsaturated fatty acids (Omega-3 and Omega-6). These fatty acids are necessary for the proper growth and functioning of the human body, their deficiency leads to extensive pathological changes in various organs, growth retardation and impaired reproductive function. Dietary fiber in flax flour consists of polysaccharides and lignins. The ratio of soluble and insoluble fibers meets human needs. The insoluble fiber fraction consists of fiber and complex polymer compounds (lignins). The water-soluble fraction of the fibers are mucous substances. Fibers have binding properties, hold toxins, pathogenic bacteria, metal ions on their surface and are able to remove them from the body.

In addition, flaxseed flour is rich in lignins, which belong to the class of phytoestrogens and have high antitumor and antiviral activity, and vitamins B ₁ B ₂ , B ₆ , E, folic acid, antioxidants, as well as trace elements necessary for health (potassium, calcium, magnesium , zinc, selenium, etc.).

Mineral salts (ammonium sulfate and calcium phosphate monosubstituted) are activators of the fermentation ability of baker's yeast, enhance the accumulation of carbon dioxide 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 improver, stabilize the rheological properties of the test. In the food industry it is used as a food additive E517 - flour and bread improver, stabilizer. Provides nutrition to yeast. Ammonium sulfate additives in an amount of 0.01-0.02% of the mass of flour cause an increase in the volume of bread, an improvement in the structural and mechanical properties of the crumb, and an increase in the form-holding ability of heart products.

Calcium phosphate monosubstituted E341 (i) stabilizes the rheological properties of the dough, improves the crumb structure and porosity of the products. In the food industry it is used as an improver of flour and bread, a baking powder, an additive that prevents caking and clumping, a water-retaining agent.

Moreover, going beyond the declared upper limits of the content of mineral components leads to an overdose of their content in the finished product, and going beyond the stated lower limits leads to a decrease or disappearance of their effectiveness as appropriate improvers.

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

To obtain a baking improver, flax flour (TU 9146-006-45437467-09), produced from flax seeds, which is a homogeneous powder of loose consistency of light brown color with slightly palpable taste and smell of flax flour, and mineral salts are used as a functional base. ammonium sulfate and calcium phosphate monosubstituted, taken in the claimed quantities.

The authors of the invention, as a basis for the baking improver, investigated 3 types of flaxseed flour: linseed flour (TU 9146-006-45437467-09), linseed flour with wheat germ flour "Vitazar" (TU 9146-015-50765127-08), linseed flour semi-defatted (TU 9293-010-89751414-10). The results of the study showed that all 3 types of flax flour have a similar effect on the baking properties of wheat flour and the quality of bread, but to increase the nutritional value of finished products (bread), in our application for invention it is preferable to use flax flour with wheat germ flour “Vitazar”.

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% wt. % depending on the baking properties of wheat flour and its 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

Flax flour 95.33 Ammonium sulfate 1,62 Calcium Phosphate Monosubstituted 3.05

Example 2

Flax flour 95.5 Ammonium sulfate 1,64 Calcium Phosphate Monosubstituted 2.86

Example 3

Flax flour 95.56 Ammonium sulfate 1,67 Calcium Phosphate Monosubstituted 2.77

Samples of finished products obtained using the proposed baking improver are characterized by a smooth, shiny, golden brown crust, without cracks and tears, an elastic crumb with uniform porosity, a pleasant taste and aroma characteristic of wheat-rye bread.

Consumer properties of bakery products are determined by the content of nutrients in them and their digestibility, which is greatly influenced by both the complex of biologically active substances additionally introduced with an improver, and the crumb structure, taste and aroma, which determine the attractiveness of the appearance of the products. Thus, the baking improver makes a positive contribution to increasing the nutritional value of bakery products.

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

Claims (2)

1. A baking improver containing a functional base and, in effective amounts, a mixture of mineral salts, characterized in that flax flour is used as a functional base, and a mixture of ammonium sulfate and calcium phosphate monosubstituted is used as a mixture of mineral salts. 2. The baking improver according to claim 1, in which the content of mineral salts to the mass of flax flour is, wt.%:
Ammonium sulfate 1.70-1.75 Calcium Phosphate Monosubstituted 2.9-3.2