RU2552068C1 - Dough composition for panned piece bread - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: dough composition for panned piece bread includes triticale flour, bakery yeast, culinary salt, sugar sand, drinking water; bakery yeast is represented by dry bakery yeast; triticale flour is represented by Zigomor triticale varieties coarse flour - hard dunst and first grade fine grain flour at a percentage ratio of 20/80, the components ratio per 100 kg of flour being as follows, kg: triticale flour - 100, dry bakery yeast - 1.0-1.1, sugar sand - 3.5-4.0, food culinary salt - 1.5-2.0, water - as per calculation.

EFFECT: invention allows to obtain environmentally safe bread of triticale flour ensuring fast proofing, the bread having an increased content of vegetal fibres, vitamins and microelements, with simultaneous improvement of organoleptic characteristics of the ready product and bread yield increase.

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Description

The invention relates to the food industry, in particular to baking and functional food products.

For the prototype, the selected dough composition for piece shaped bread, including flour from cereals, pressed baking yeast, table salt, drinking water, using triticale flour and a yeast mixture consisting of ripe dough, pressed and dried baker’s yeast at a ratio of 3 , 8: 0.1: 0.05, as well as granulated sugar, margarine, vegetable oil with a ratio of components per 100 kg of flour, kg:

triticale flour one hundred yeast mixture 3.85-4.05 granulated sugar 0,07 margarine 2.48 sunflower oil 2.45 table salt 0.5 drinking water by calculation

(RF patent No. 2449541, publ. 05/10/2012).

The disadvantages of the known technical solutions are defective amino acid composition, lack of fiber, vitamins and minerals, since there is no addition of wholemeal flour, which is an enrichment agent for fine flour.

The technical result is the production of environmentally friendly bread from triticale flour with fast proofing, with a high content of plant fibers, protein, vitamins and trace elements, while improving the organoleptic characteristics of the finished product, with an increase in the yield of bread.

The technical result is achieved by the composition of the dough for piece shaped bread, including triticale flour, baker’s yeast, table salt, granulated sugar, drinking water, while dry baker’s yeast is used as baker’s yeast, and a mixture of triticale flour of the Zimogor variety is used as flour coarse grinding (hard dunt) and fine grinding (1 grade) in a percentage ratio of 20/80 with a ratio of components per 100 kg of flour, kg:

triticale flour one hundred dry baker's yeast 1.0-1.1 granulated sugar 3.5-4.0 food salt 1.5-2.0 drinking water by calculation

The salient features of the claimed technical solution that affect the achievement of the technical result are:

- use as baker's yeast dry baker's yeast;

- use as a flour from triticale a mixture of triticale flour of the Zimogor variety of coarse grinding (hard dunt) and fine grinding (1 grade) in a percentage ratio of 20/80;

- the quantitative composition of the ingredients of the composition.

The applicant conducted research on the quality indicators of bread from six grades of triticale. The data obtained are shown in table 1.

Table 1 Grade The volume of bread, cm ³ The yield of bread,% Baked bread,% Shrink bread,% one 2 3 four 5 T-17 428 138.1 12.6 3.9 Caprice 427 138.6 12.3 4.0 Aquarius 426 137.9 12.7 4.2 Cornet 428 138.7 12,2 3,5 Zimogor 430 138.9 12.1 3,5 Tribune 427 138.2 12.6 3.8

According to the results of the research, the Zimogor triticale grain variety is optimal for producing flour used in baking, as it is this type of triticale grain, in comparison with other studied varieties, that provides the smallest baking and shrinking of bread and the largest volume and yield of bread.

Coarse flour triticale (hard dunt) consists of a shell of grain, an aleurone layer and endosperm and is characterized by a high content of β-carotene, all essential amino acids, plant fibers, vitamins B1, B2, PP and P. The magnesium content is 0.13%, potassium - 0.33%, phosphorus - 0.4%.

Fine triticale flour consists mainly of endosperm of triticale grains.

The use of the percentage ratio of coarse grinding (hard dunt) to fine grinding (1 grade) 20/80 was chosen experimentally and is optimal for increasing the content of plant fibers, protein, vitamins and microelements while maintaining organoleptic characteristics. A change in the direction of decreasing the percentage of coarse flour leads to a depletion of the composition of nutrients, and in the direction of increasing it leads to a deterioration in organoleptic characteristics (color, taste, etc., deteriorate).

Mixing triticale flour of coarse and fine grinding provides bread with a high content of plant fibers, protein, vitamins and trace elements.

The use of dry baking yeast as baker's yeast provides a quick proofing of the dough and porosity of the bread crumb, which is one of the indicators of organoleptic characteristics. The claimed range of dry baker's yeast is optimal, and its change affects the fermentation process.

The claimed range of granulated sugar is optimal for obtaining the claimed technical result for improving the organoleptic characteristics of the finished product. Both a decrease in the quantitative indicator of sugar and its increase slows down the fermentation process.

The claimed range of table salt is optimal for obtaining the claimed technical result for improving the organoleptic characteristics of the finished product.

Changing the declared intervals affects the taste of the finished product.

Thus, the claimed quantitative characteristics of the composition of the dough for shaped piece bread are selected experimentally and provide the claimed technical result.

Case Studies

Example 1 (minimum)

Triticale flour was prepared by mixing 20% Zimogor coarse triticale flour (hard dunst) and 80% fine triticale flour (grade 1). The dough was kneaded with a moisture content of 44% unpaired until a homogeneous mass was obtained using 100 kg of triticale flour, 1.0 kg of dry baker's yeast, 3.5 kg of granulated sugar, 1.5 kg of table salt and water, based on the dough 44 %

Baking bread was carried out at a temperature of 220 ° C.

The resulting piece shaped bread has good quality indicators, which are shown in table 2.

Example 2 (maximum)

Triticale flour was prepared by mixing 20% Zimogor coarse triticale flour (hard dunst) and 80% fine triticale flour (grade 1). The dough was kneaded with a 44% humidity by a steam-free method until a homogeneous mass was obtained using 100 kg of triticale flour, 1.1 kg of dry baking yeast, 4.0 kg of granulated sugar, 2.0 kg of table salt and water, based on the preparation of a test of moisture 44 %

Baking bread was carried out at a temperature of 220 ° C.

The resulting piece shaped bread has good quality indicators, which are shown in table 2.

table 2 Indicator Example 1 (minimum) Example 2 (maximum) one 2 3 The volume of bread, cm ³ 428 430 The yield of bread,% 137 138.9 Baked bread,% 12.1 12.1 Shrink bread,% 3,5 3,5 The form right right Peel surface smooth, even smooth, even Peel color light brown with a golden hue light brown with a golden hue Crumb color white white Crumb uniformity uniform uniform Crumb elasticity good good Coarse porosity shallow shallow Uniformity porosity uniform uniform Pore wall thickness porosity thin-walled thin-walled Taste normal to bread normal to bread Crunch absent absent Chewiness lack of lumpiness lack of lumpiness Tinyness not crumbling not crumbling

Thus, the claimed composition of the dough for piece shaped bread provides environmentally friendly bread from triticale flour with fast proofing, with a high content of plant fibers, protein, vitamins and trace elements, while improving the organoleptic characteristics of the finished product, with an increase in bread yield.

Claims (1)

The composition of the dough for piece shaped bread, including triticale flour, baker’s yeast, table salt, granulated sugar, drinking water, characterized in that dry baker’s yeast is used as baker’s yeast, a mixture of triticale flour of the Zimogor coarse variety is used as flour grinding - hard dunt and fine grinding of 1 grade in a percentage ratio of 20/80 with a ratio of components per 100 kg of flour, kg:
triticale flour one hundred dry baker's yeast 1.0-1.1 granulated sugar 3.5-4.0 food salt 1.5-2.0 drinking water by calculation