RU2556895C1 - Composition for bakery goods production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: composition for bakery goods production includes medium rye flour and second grade wheat flour and raw materials additional to the total flour weight; the additional raw materials are represented by lentils, soya bean flour, dry defatted milk and mustard powder at the following components ratio, wt %: medium rye flour - 41.3, second grade wheat flour - 45.4, lentils - 7.7, soya bean flour - 2.2, dry defatted milk - 1.8, mustard powder - 1.6.

EFFECT: invention allows to obtain bakery goods with higher biological value and improved organoleptic and physicochemical properties as well as allows to expand the range and raw materials base and use non-traditional raw material in the process of production of bakery products of a mixture of rye and wheat flour.

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Description

The invention relates to the food industry and can be used in the production of bakery products of high biological value.

The known composition of the mixture for the production of bakery products (see. Technological instructions for the development of bakery products, M .: Price list, 1989, S. 154-155), containing rye and wheat flour.

A disadvantage of the known composition is that for the preparation of dough, wheat and rye flour with low biological value is used. The content of such essential amino acids as lysine, threonine and valine is not enough.

The problem to which the invention is directed, is to create a composition for the production of bakery products of high biological value with improved organoleptic, physico-chemical properties.

This is achieved by the fact that the composition for the production of bakery products, including peeled rye and wheat flour of the second grade and additional raw materials to the total mass of flour, in contrast to the prototype, contains additional lentils, soy flour, skimmed milk powder and mustard powder in the following the ratio of components, wt.%: peeled rye flour - 41.3, second grade wheat flour - 45.4, lentils - 7.7, soy flour - 2.2, skimmed milk powder - 1.8, mustard powder - 1, 6.

The technical result consists in improving the quality of bakery products by increasing the biological value due to the improvement of amino acid composition, obtaining products with a large volume and porosity, pronounced taste and aroma.

Example 1. For the production of rye-wheat bakery products, dough is prepared on a thick rye sourdough or other method adopted in baking.

To prepare a thick rye sourdough, 19 kg of the thick rye sourdough of the previous preparation is mixed with 22 kg of peeled rye flour and 16 kg of water. The duration of fermentation of the starter culture is 180-240 minutes to an acidity of 12-14 degrees. To prepare the dough, 57 kg of the prepared starter culture is mixed with 17 kg of peeled rye flour, 50 kg of second-grade wheat flour, 0.5 kg of pressed yeast and 1.5 kg of salt, previously dissolved in water and filtered, and the rest of the water as calculated. It is fermented to acidity of 7-11 degrees for 60-90 minutes, the dough is divided into pieces, laid out in a mold and proofed for 35-50 minutes, then baked for 35-50 minutes at a temperature of 200-240 ° C.

The test formulation is presented in table 1, the amino acid composition of bakery products is in table 2, the quality indicators of bakery products in table 3.

Example 2. Ferment prepared as in example 1.

Lentils are pre-crushed to a particle size of not more than 200 microns. Flour and the rest of the additional raw materials are pre-sieved. To prepare the dough, 57 kg of the prepared starter culture are mixed with 8.3 kg of peeled rye flour, 45.4 kg of second-grade wheat flour, 7.7 kg of lentils, 2.2 kg of soy flour, 1.8 kg of skimmed milk powder, 1.25 kg of mustard powder, 0.5 kg of pressed yeast and 1.5 kg of salt, previously dissolved in water and filtered, and the rest of the water as calculated. It is fermented to an acidity of 7-11 degrees for 60-90 minutes, the dough is divided into pieces, laid out in a mold and proofed for 35-50 minutes, then baked for 35-50 minutes at a temperature of 200-240 ° C.

The test formulation is presented in table 1, the amino acid composition of bakery products is in table 2, the quality indicators of bakery products in table 3.

The use of new non-traditional recipe components allows you to balance the protein in amino acid composition (table 2) and thereby improve the biological value of bakery products.

A baked bakery product is characterized by a high content of essential amino acids (table 2); good physicochemical properties (table 3); has a slight smell and taste of mustard.

At the same time, the content of essential amino acids in a bakery product of the proposed composition increases by 1.3 times, the amino acid rate for lysine - by 28.52%, threonine - by 23.31%, the sum of sulfur-containing amino acids (methionine + cystine) - by 13.45% , leucine - by 25.5%, isoleucine - by 25.3%, phenylalanine + tyrosine - by 30.4%, tryptophan - by 21.35%, valine - by 22.99%.

This is due to the rich amino acid composition of the added additional raw materials, as well as the mutual balance of the components of the composition, complementing each other for essential amino acids.

Thus, the proposed composition allows to obtain a bakery product of high biological value with improved organoleptic, physico-chemical properties, as well as to expand the range, raw materials and use unconventional raw materials in the production of bakery products from a mixture of rye and wheat flour.

Table 1 Dough recipe Names of raw materials, semi-finished products and process indicators Example 1 Example 2 leaven dough leaven dough Sourdough, kg 19 57 19 57 Peeled rye flour in sourdough for dough, kg - 33 - 33 Peeled rye flour, kg 22 17 22 8.3 Wheat flour of the second grade, kg - fifty - 45.4 Lentils - - - 7.7 Soya flour - - - 2.2 Skimmed milk powder - - - 1.8 Mustard powder - - - 1,6 Pressed baker's yeast, kg - 0.5 - 0.5 Edible salt, kg - 1,5 - 1,5 Water kg 16 By calculation 16 By calculation

table 2 Amino acid composition of bakery products Indicators Bakery products: the control prototype Essential Amino Acids: Content mg Amino acid rate,% Content mg Amino acid rate,% Lysine 244.0 44.37 400.9 72.89 Threonine 226.8 56.71 320.1 80.02 Methionine + cystine 295.3 84.36 342.3 97.81 Leucine 501.9 71.70 680.4 97,20 Isoleucine 275.0 68.75 376.2 94.05 Phenylalanine + tyrosine 615.3 102.56 795.8 132.63 Tryptophan 96.2 96.25 117.6 117.6 Valine 335.1 67.03 450.1 90.02 Total 2589.8 3483.4

Table 3 Bakery quality indicators Name of indicator The control Prototype Humidity% 47.2 48.5 Acidity, degrees 8.0 8.0 Specific volume cm ^3/100 g 1.9 2.1 Porosity,% 57 59

Claims (1)

The composition for the production of bakery products, including peeled rye and wheat flour of the second grade and additional raw materials to the total mass of flour, characterized in that it contains lentils, soy flour, skimmed milk powder and mustard powder in the following ratio, wt.% : peeled rye flour 41.3, second grade wheat flour 45.4, lentils 7.7, soy flour 2.2, skimmed milk powder 1.8, mustard powder 1.6.