RU2560316C1 - Bakery products preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to bakery industry, in particular, to manufacture of specialised bakery products with improved taste and consumer properties that may be used for sportspeople alimentation. The method involves bread preparation in two stages: at the first stage one prepares a microbiological enzyme preparation; at the second stage one adds bakery prime grade wheat flour, oat bran, dry wheat gluten, sesame seeds and linseeds, water, pressed bakery yeast, sugar sand, culinary salt, refined maize oil and "Erakond" biologically active additive to the said enzyme preparation. Then dough is kneaded and fermented during 40-80 minutes at a temperature of 28-32°C; one performs handling, proofing of dough pieces and baking. The microbiological enzyme preparation is produced by way of mixing (at a ratio of 1:0.35:1.6) oat bran, concentrated lactic acid starter and water that is added till dough moisture content at the first stage is equal to 68-72%, with subsequent maintenance during 14-16 h at a temperature of 30-37°C for acid hydrolysis.

EFFECT: invention ensures increase of biological nutritive value and antioxidant activity of bread, enhancement of energy value, improvement of physical-and-chemical indices and increase of the ready product storage life as well as the products range expansion.

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Description

The invention relates to the baking industry, in particular, to the production of specialized bakery products with improved taste and consumer properties that can be used to power athletes.

It is known to use various additives, for example cereals, which increase the amount of hardly digestible ballast substances in bread. When eating such bread, the body's need for minerals and vitamins is covered. Such specialized baked goods are recommended for athletes.

Thus, there is a known method for the production of bread, including kneading dough from wheat flour, yeast, salt, amaranth additives, fermenting, cutting, proofing dough pieces and baking, characterized in that 7- fermented amaranth flakes are used as an amaranth additive. 10% to the mass of flour in the test, obtained by soaking and fermenting amaranth grains at a temperature of 60-65 ° C for 40-50 minutes with a dosage of the enzyme preparation of 1.5-2.5 units. glucoamylase activity per 1 g of grain starch with its subsequent flattening (RF patent No. 2305941 from 09.03.2006) (1)

The main disadvantages of this analogue (1) are the low nutritional, biological value and antioxidant activity, and, as a consequence, the inability to use these bakery products for nutrition of athletes.

The closest analogue in technical essence to the achieved result is a method for the preparation of bakery products in two stages. At the first stage, oatmeal, soybean textured flour, ground sesame seeds, an enzyme preparation of neutralization, pressed baking yeast in the form of a suspension and water are mixed in a dough mixer. The mixture was incubated for 30 min at a temperature of 30-32 ° C for enzymatic hydrolysis. In the second stage, after the hydrolysis time has elapsed, dry wheat gluten and edible salt in the form of saline are added to the mixture. Knead the dough and ferment it for 1.5-2.0 hours at a temperature of 30-32 ° C until reaching an acidity of 3.4-3.6 degrees, dipping, cutting, proofing the dough pieces at a temperature of 38-40 ° C for 40 minutes and baking them at a temperature of 180-220 ° C for 35 minutes In this case, the components are taken relative to its weight, in%: oat flour - 30, soybean textured flour - 25, sesame seeds ground - 15, enzyme preparation of neutralization - 0.0002. (patent No. 2362305 of March 29, 2007) (2).

The main disadvantages of the closest analogue (2) are the low nutritional, biological value and antioxidant activity, short shelf life and, in connection with this, the inability to use these bakery products for nutrition of athletes.

The technical result of the claimed invention is to increase the biological, nutritional value and antioxidant activity of bread, increase energy value, which allows the use of the obtained bakery product in the diet of athletes, as well as the technical result is to improve physical and chemical parameters, to increase the shelf life of finished products and expansion of the assortment.

The specified technical result is achieved by creating a method for the preparation of bakery products, including the preparation of bread in two stages, the microbiological fermented semi-finished product is prepared in the first stage, and the dough is kneaded on the basis of the microbiological fermented semi-finished product, and it is fermented, then the dough pieces are cut and proofed. and their baking, characterized in that the microbiological fermented semi-finished product is obtained by mixing boiling in a ratio of 1: 0.35: 1.6 oat bran, concentrated lactic acid starter and water, which is added until the moisture content of the dough in the first stage is 68-72%, followed by holding it for 14-16 hours at a temperature of 30- 37 ° C for acid hydrolysis, and in the second stage, baking wheat flour of the first grade, oat bran, dry wheat gluten, sesame seeds, flax seeds, water, baked yeast, granulated sugar, table salt, refined corn oil are added to the semi-finished product, as well as biologically Ski active additive "Erakond", knead the dough and ferment it for 40-80 min at a temperature of 28-32 ° С.

The claimed method is as follows. Bakery products are obtained in two stages, in the first of which a microbiological fermented semi-finished product is prepared, which is obtained by mixing in a ratio of 1: 0.35: 1.6 oat bran, concentrated lactic acid starter and water, which is added until the dough reaches humidity in the first stage - 68-72%, followed by aging for 14-16 hours at a temperature of 30-37 ° C for acid hydrolysis. At the second stage, baking wheat flour of the first grade, oat bran, dry wheat gluten, sesame seeds, flax seeds, water, pressed baker's yeast, granulated sugar, table salt, refined corn oil, and the dietary supplement "Heracond" are added to the semi-finished product. knead the dough and ferment it for 40-80 min at a temperature of 28-32 ° C, then cut, proof the dough pieces and bake them.

Currently in Russia there is an intensive development of professional and amateur sports. Sports training cause strong physical and mental stress of the athlete. This often leads to physical stress and disruption of the normal functioning of the body. As a result, the athlete's immunity decreases and autoimmune diseases develop. Good nutrition contributes significantly to improving athletic performance.

The reason for many failures in sports is the inappropriate distribution of biologically active substances in the diet, the irreplaceability of energy costs and the inept use of stimulants. It should be noted that bakery products and nutrition of athletes involved in any sport should be balanced and ensure the intake of valuable nutrients.

To restore the normal functioning of the body's systems, along with food, an athlete must receive a sufficient amount of proteins, fats and carbohydrates, as well as biologically active substances - vitamins and mineral salts.

The use of the developed prescription combination allows to increase the total content of antioxidants. Antioxidant activity is one of the criteria for the effectiveness of bakery products for nutrition of athletes, which reduces the effects of strength training through the inactivation of free radicals.

The concentrated lactic acid starter (KMKZ) used in the preparation of the microbiologically fermented semi-finished product has maximum acidity compared to other wheat starter cultures. The use of KMKZ increases the antimicrobial effectiveness of the use of convenience foods.

Oat bran is rich in soluble fiber, including beta-glucan. These complex carbohydrates have the ability to form viscous gels in the gastrointestinal tract that are resistant to digestive enzymes. Gels cover the mucous membrane of the digestive tract. Beta-glucans have prebiotic properties, they are a nutrient medium for prebiotic bacteria. Partial decomposition of beta-glucan in the intestine produces organic acids, which are very important for the proper functioning of the colon and the immune system. The diet of power sports athletes has a lot of cholesterol and purines, which can cause metabolic disorders. Fibers contained in oat bran, remove excess cholesterol, prevent the formation of gastrointestinal diseases. Of all cereal oats - the most enriched in protein; in addition, it has the best set of essential amino acids.

Corn oil is one of the best sources of antioxidants among other vegetable oils and a source of polyunsaturated fatty acids. Flax seeds and sesame seeds are sources of protein and polyunsaturated fatty acids of the omega-3 and omega-6 series.

The use of "Heraconda" as a dietary supplement in its pure form is known. BAA "Erakond" is a biologically active food supplement (alfalfa extract). The composition of the drug includes a large number of physiologically active substances that are vital for the body: amino acids, monosugar, uronic acids, flavonoids (antioxidants), trace elements. It has been experimentally established that in the process of fermentation and baking there are no serious changes in the quality composition of the Heraconda.

When using the "Erakond" additive, an improvement in the consumer properties of the products obtained was established, while the fermentation process is accelerated, the appearance and aroma, as well as the crumb quality indicators, are improved. To a large extent, the process of staling is slowed down, the tendency of bread to mold is reduced.

The introduction of all of the above ingredients contributes to the increase of biological value, including an increase in the content of glutamine amino acids. Glutamine amino acid is perhaps the most popular and essential amino acid among athletes involved in power sports. It accounts for 25% of the total amount of all (interchangeable and irreplaceable) amino acids in the body. Glutamine is known to be involved in the synthesis of other amino acids. Moreover, in the synthesis of amino acids in muscles, glutamine accounts for more than half. In other words, most of the amino acids in muscle tissue are made from glutamine. Therefore, the greater the supply of glutamine, the faster the muscles recover after training. And muscle recovery is the main parameter of recovery of the whole organism.

The proposed method for the preparation of bakery products allows you to:

- increase the nutritional, biological and energy value of the finished product;

- increase the duration of storage;

- increase antioxidant activity (total content of water-soluble antioxidants) of bakery products;

- expand the range of products.

The method is characterized by the following examples.

Example 1

Preparation of microbiologically fermented semi-finished product

A microbiologically fermented semifinished product is preliminarily prepared by mixing in a ratio of 1: 0.35: 1.6 oat bran, concentrated lactic acid starter and water, which is added until the semifinished product reaches a moisture content of 68%, followed by holding it for 14 hours at a temperature of 30 ° С .

Cooking dough

The dough is prepared from 5 kg of the obtained microbiologically fermented semi-finished product, 89.7 kg of wheat flour of the first grade, 8.3 kg of oat bran, 1.0 kg of dry wheat gluten, 2.0 kg of sesame seeds and 2.0 kg of flax seeds, and also 0.4 kg of dietary supplement Erakond, 3.0 kg of pressed baker’s yeast, 4.0 kg of granulated sugar, 1.5 kg of table salt, 5.0 kg of refined corn oil, water until the moisture content of the test reaches 42% .

Knead the dough and ferment it for 40 minutes at a temperature of 28 ° C.

Next, produce the dough, proofing the dough pieces and baking them.

Using the method according to the specified example 1 provides an improvement in the quality of bread compared with the closest analogue, namely: porosity increases by 15%, compressibility of the crumb of bread by 4%, the appearance of signs of potato disease is noted after 80 hours (analogue 60 hours), mold after 5 days (analogue 4 days). In terms of nutritional value: protein content increases by 17%, fat - by 287%, carbohydrates - by 5%, dietary fiber - by 26%, В ₂ - by 9%. According to indicators of biological value: the amount of glutamic acid increases by 18%; the amino acid rate of leucine increases by 3%, threonine - by 29%, phenylalanine + tyrosine - by 56%. Energy value increases by 16%. The total content of water-soluble antioxidants increases by 33%.

Example 2

Preparation of microbiologically fermented semi-finished product

A microbiologically fermented semifinished product is preliminarily prepared by mixing in a ratio of 1: 0.35: 1.6 oat bran, concentrated lactic acid starter and water, which is added until the semifinished product reaches humidity of 70%, followed by keeping it for 15 h at a temperature of 34 ° С .

Cooking dough

The dough is prepared from 10.0 kg of the obtained microbiologically fermented semi-finished product, 89.4 kg of first-grade wheat flour, 6.6 kg of oat bran, 3.0 kg of dry wheat gluten, 5.0 kg of sesame seeds and 4.0 kg of flax seeds as well as 0.6 kg of dietary supplement Erakond, 3.0 kg of pressed baker’s yeast, 4.0 kg of granulated sugar, 1.5 kg of table salt, 5.0 kg of refined corn oil, water until the dough reaches moisture 42%

Knead the dough and ferment it for 60 min at a temperature of 30 ° C.

Next, produce the dough, proofing the dough pieces and baking them.

Using the method according to the specified example 2 provides an improvement in the quality of bread compared with the closest analogue, namely: porosity increases by 21%, compressibility of the crumb of bread by 18%, the appearance of signs of potato disease is observed after 96 hours (analogue 60 hours), mold after 6 days (analogue 4 days). In terms of nutritional value: protein content increases by 15%, fat - by 360%, carbohydrates - by 11%, dietary fiber - by 23%, B ₁ - by 6%, B ₂ - by 9%. In terms of biological value: the amount of glutamic acid is increased by 21%; the amino acid rate of leucine increases by 24%, threonine - by 40%, phenylalanine + tyrosine - by 76%. Energy value increases by 17%. The total content of water-soluble antioxidants is increased by 37%.

Example 3

Preparation of microbiologically fermented semi-finished product

A microbiologically fermented semifinished product is preliminarily prepared by mixing in a ratio of 1: 0.35: 1.6 oat bran, concentrated lactic acid starter and water, which is added until the semifinished product reaches a moisture content of 72%, followed by 16 hours at 37 ° C. .

Cooking dough

The dough is prepared from 15 kg of the obtained microbiologically fermented semi-finished product, 89.1 kg of wheat flour of the first grade, 4.9 kg of oat bran, 5.0 kg of dry wheat gluten, 8.0 kg of sesame seeds and 6.0 kg of flax seeds, and also 0.8 kg of dietary supplement Erakond, 3.0 kg of pressed baker’s yeast, 4.0 kg of granulated sugar, 1.5 kg of table salt, 5.0 kg of refined corn oil, water until the moisture content of the test reaches 42% .

Knead the dough and ferment it for 80 min at a temperature of 32 ° C.

Next, produce the dough, proofing the dough pieces and baking them.

Using the method according to the specified example 3 provides an improvement in the quality of bread compared with the closest analogue, namely: porosity increases by 15%, compressibility of the crumb of bread by 3%, the appearance of signs of a potato disease is noted after 120 hours (analogue 60 hours), mold after 6 days (analogue 4 days). In terms of nutritional value: protein content increases by 27%, fat - by 427%, carbohydrates - by 6%, dietary fiber - by 20%, B1 - by 6%, B2 - by 9%. In terms of biological value: the amount of glutamic acid rises by 24%; the amino acid rate of isoleucine increases by 24%, leucine - by 33%, threonine - by 64%, phenylalanine + tyrosine - by 89%. Energy value increases by 19%. The total content of water-soluble antioxidants is increased by 41%. The results of the experiments are shown in table 1.

Bread produced by the proposed method using the indicated sequence of operations and their parameters has the best consumer properties (physicochemical, organoleptic characteristics), increased nutritional, biological, energy value, antioxidant activity and microbiological safety compared to the analogue.

Reducing the dosages of microbiological fermented semi-finished product, dry wheat gluten, sesame seeds, flax seeds, dietary supplement "Erakond" (example 1) leads to a decrease in nutritional, biological and energy values, antioxidant activity, microbiological purity of products, but helps to increase organoleptic and physico-chemical quality indicators of finished products.

An increase in the number of dosages of microbiological fermented semi-finished product, dried wheat gluten, sesame seeds, flax seeds, dietary supplement "Erakond" (example 3) leads to a decrease in physico-chemical and organoleptic characteristics of the finished product, but increases nutritional, biological, energy value, antioxidant activity and its microbiological safety.

The bread produced in example 2 has a more optimal ratio of quality indicators, nutritional, biological and energy values, antioxidant activity and

microbiological safety in comparison with other proposed options.

Claims (1)

A method of preparing bread, including preparing bread in two stages, at the first stage, prepare a microbiological fermented semi-finished product, and at the second stage, mix the dough based on the microbiological fermented semi-finished product and ferment it, then cut, proof the dough pieces and bake them, characterized in that a microbiological fermented semi-finished product is obtained by mixing in a ratio of 1: 0.35: 1.6 oat bran, concentrated lactic acid starter culture and water, which is added until the moisture content of the dough in the first stage is 68-72%, followed by holding it for 14-16 hours at a temperature of 30-37 ° C for acid hydrolysis, and in the second stage, wheat flour of the first is added to the semi-finished product varieties, oat bran, dry wheat gluten, sesame seeds and flax seeds, water, pressed baker's yeast, granulated sugar, table salt, refined corn oil, as well as Erakond dietary supplement, knead the dough and ferment it for 40- 80 min When a temperature of 28-32 ° C.