RU2560618C1 - Method for production of grain bread with enhanced food value - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of grain bread with enhanced food value includes unhulled wheat grins soaking, washing and maintenance in drinking water at a temperature of 18-20°C during 20-24 h. Then grains are repeatedly washed and sprouted for 10-12 h until the sprout size is no more than 1.5 mm. A starter is prepared from swollen unsprouted grains. For this purpose 30% of swollen but unsprouted wheat grains are disintegrated by cutting, passed through a miller with hole diameter equal to 2 mm, and mixed with a hop composition and water at a weight ratio of 52:0.01:40; the produced semi-product with moisture content equal to 50% is fermented at a temperature of 35-40°C until the acidity is 8.0-10.0 deg. Then dough is kneaded of milled grain mass, spontaneous fermentation starter, culinary salt solution, pressed yeast suspension, flour made of wheat gems press cake in an amount of 3.0-9.0 g and drinking water. Kneading proceeds for 3-5 minutes, dough fermentation is performed during 90-120 minutes, baking at a temperature of 215-235°C during 35-40 minutes. Dough is prepared at the following components ratio, g per 100g of dry unhulled grains: milled grain mass - 105.0-99.0, spontaneous fermentation starter - 52.0, culinary salt solution - 1.5, pressed bakery yeast suspension - 2.0, flour made of wheat gems press cake - 3.0-9.0, water -as per calculation.

EFFECT: grain bread production method allows to improve grain bread quality, increase food value and preventive properties.

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Description

The invention relates to the food industry, in particular to baking, and can be used for the production of bread from bioactivated wheat grains.

The closest in technical essence and the achieved effect is the method of production of Luchik bread, which includes soaking unpeeled wheat grain, swelling, germinating, grinding, kneading dough from ground grain mass, table salt and suspension of pressed yeast, fermenting, cutting, proofing and baking, moreover, when kneading the dough, it is additionally made with the ferment of spontaneous fermentation with a moisture content of 50% taken in an amount of 30-50% by weight of the grain mixture, for the preparation of which part the crushed wheat grain is mixed with water in a ratio of 10: 1 and fermented at a temperature of 30-35 ° C to an acidity of 8.0-10.0 degrees; when mixing the dough, the grain mass is first introduced into the dough mixing machine, then with the kneading body of the dough mixing machine working gradually add leaven of spontaneous fermentation, then a solution of table salt and a suspension of pressed yeast, the batch is continued for 3-5 minutes [Patent No. 2516598 C2 of the Russian Federation, IPC cl. ⁷ C2 A21D 13/02, publ. 05/20/2014 in Bul. No. 14].

The disadvantage of this method is the low nutritional value of the products.

An object of the invention is to develop a method for the production of grain bread, which improves the quality, nutritional value of products and their preventive focus.

To solve the technical problem of the invention, a method for the production of grain bread of increased nutritional value, characterized in that the unshelled wheat grain is washed and aged in drinking water at a temperature of 18-20 ° C for 20-24 hours, then washed again and subjected to germination for 10 -12 h until the size of the sprouts is not more than 1.5 mm, then the wheat grain is chopped by cutting, passing it through a grinder with a hole diameter of 2 mm, while preparing the fermentation of spontaneous fermentation for which 30% of the swollen, but not sprouted grain wheat is crushed by cutting, passing it through a grinder with a hole diameter of 2 mm, mixed with hop composition and water in a mass ratio of 52: 0.01: 4.0, the resulting semi-finished product with a humidity of 50% is fermented at a temperature of 35-40 ° C to an acidity of 8, 0-10.0 degrees, then knead the dough from the crushed grain mass, the fermentation of spontaneous fermentation, taken in an amount of 30% by weight of the grain mixture, a solution of table salt, a suspension of pressed yeast, flour from cake of wheat germ in the amount of 3.0-9 , 0 g and drinking water, with a batch test and first crushed grain mass is introduced into the dough mixing machine, then, with the kneading body of the dough mixing machine working, gradually add the spontaneous fermentation yeast with hop composition, table salt solution, pressed yeast suspension and wheat germ cake meal, kneading is 3-5 minutes, the dough is fermented carried out for 90-120 minutes, baking is carried out at a temperature of 215-235 ° C for 35-40 minutes, a dough with a moisture content of 48% is prepared at the following contents of the recipe components, g:

crushed grain mass - 105.0-99.0,

fermentation of spontaneous fermentation - 52.0,

table salt solution - 1.5,

pressed yeast suspension - 2.0,

wheat germ meal cake - 3.0-9.0,

water - by calculation.

The technical result of the invention is to improve the quality of finished products, their nutritional value of products and preventive orientation.

A method of producing grain bread is as follows.

The dough is cooked in an uncooked manner. Pre-unshelled wheat grain is washed and kept in drinking water at a temperature of 18-20 ° C for 20-24 hours, then washed again and subjected to germination for 10-12 hours to a sprout size of not more than 1.5 mm, then the wheat grain is ground by cutting, passing it through a grinder with a hole diameter of 2 mm, spontaneous fermentation is prepared by fermentation for which 30% of the swollen, but not sprouted, wheat grains are crushed by cutting, passing it through a grinder with a hole diameter of 2 mm, mixed with hop composition [Ingredia NT KH ", TU 9199-001-47418712-02] and water in a mass ratio of 52: 0.01: 4.0, the resulting semi-finished product with a moisture content of 50% is fermented at a temperature of 35-40 ° C for 20-22 hours until acidity 8.0-10.0 degrees, then knead the dough from the crushed grain mass, the ferment of spontaneous fermentation, taken in an amount of 30% by weight of the grain mixture, a solution of edible salt, a suspension of pressed yeast, wheat germ meal cake in an amount of 3.0 -9.0 g and drinking water, when kneading the dough, the crushed grain mass is first introduced into the dough mixing machine, then during work The kneading organ of the kneading machine is gradually added to the leaven of spontaneous fermentation with a hop composition, a table salt solution, a suspension of pressed yeast, wheat germ meal cake, kneading is continued for 3-5 minutes, the dough is fermented for 90-120 minutes, baking is carried out at a temperature 215-235 ° C for 35-40 minutes, a dough with a moisture content of 48% is prepared with the following contents of the recipe components, g:

crushed grain mass - 105.0-99.0,

fermentation of spontaneous fermentation - 52.0,

table salt solution - 1.5,

pressed yeast suspension - 2.0,

wheat germ meal cake - 3.0-9.0,

water - by calculation.

The composition of the protein of wheat germ includes all the essential amino acids, so the use of flour from the cake of wheat germ wheat allows you to increase the nutritional value of products from bioactivated grain. The use of hop composition at the stage of preparation of spontaneous starter culture allows to increase the microbiological purity of semi-finished products and finished products, due to the substances containing antimicrobial properties contained in it.

The method of production of grain bread is illustrated by the following examples.

Example 1 (prototype)

When mixing the dough with a humidity of 48%, first 108 g of the crushed grain mixture is dosed into the dough mixing machine, then, with the kneading organ working, the dough mixing machine is gradually introduced into the leaven of spontaneous fermentation, taken in the amount of 52.0 g (30%) to the weight of the grain mixture, 1.5 g table salt in the form of a solution and 2.0 g of pressed yeast in the form of a suspension, mixing is continued for 8 minutes The dough is fermented for 1.0 h, cut, proofed and baked for 35 minutes at a temperature of 230 ° C. The dough is prepared with the following contents of the recipe components, g per 100 g of dry unshelled grain:

crushed grain mass - 108.0,

fermentation of spontaneous fermentation - 52.0,

table salt solution - 1.5,

pressed yeast suspension - 2.0,

water - 9.2.

Water is taken taking into account the moisture content of the raw material so that the moisture content of the dough is 48.0%.

Organoleptic and physico-chemical quality indicators of finished products are presented in table 1. The results of calculating the chemical composition and energy value are presented in table 2.

Example 2

The dough is cooked in an uncooked manner. Pre-unshelled wheat grain is washed and kept in drinking water at a temperature of 18 ° C for 24 hours, then washed and germinated again for 10 hours to a sprout size of not more than 1.5 mm, then the wheat grain is ground by cutting, passing it through a grinder with a hole diameter of 2 mm, while preparing the fermentation of spontaneous fermentation for which 30% of the swollen, but not sprouted, wheat grains are chopped by cutting it through a grinder with a hole diameter of 2 mm, mixed with hop composition ["Ingredient KX ", TU 9199-001-47418712-02] and water in a mass ratio of 52: 0.01: 4.0, the resulting semi-finished product with a moisture content of 50% is fermented at a temperature of 40 ° C for 20 hours to an acidity of 10.0 degrees, then knead the dough from the crushed grain mass, fermentation of spontaneous fermentation, taken in an amount of 30% by weight of the grain mixture, a solution of edible salt, a suspension of pressed yeast, wheat germ meal cake in an amount of 3.0 g and drinking water, when the dough is kneaded into a dough mixer the machine is first brought in chopped grain mass, then with the mixer working The organ of the kneading machine is gradually added to the leaven of spontaneous fermentation with a hop composition, a solution of edible salt, a suspension of pressed yeast, wheat germ meal cake, kneading is continued for 3 minutes, the dough is fermented for 120 minutes, baking is carried out at a temperature of 235 ° C for 35 min, the dough with a moisture content of 48% is prepared with the following contents of the recipe components, g:

crushed grain mass - 105.0,

fermentation of spontaneous fermentation - 52.0,

table salt solution - 1.5,

pressed yeast suspension - 2.0,

wheat germ meal cake - 3.0,

water - 11.0.

Water is taken taking into account the moisture content of the raw material so that the moisture content of the dough is 48.0%.

Organoleptic and physico-chemical quality indicators of finished products are presented in table 1. The results of calculating the chemical composition and energy value are presented in table 2.

Example 3

The method of preparation of grain bread is carried out analogously to example 2, but the dosage of flour from the cake of wheat germ is 6.5 g. The dough is fermented for 120 minutes The dough is prepared with the following contents of the recipe components, g per 100 g of dry unshelled grain:

crushed grain mass - 101.5,

fermentation of spontaneous fermentation - 52.0,

table salt solution - 1.5,

pressed yeast suspension - 2.0,

wheat germ meal cake - 6.5,

water - 13.3.

Water is taken taking into account the moisture content of the raw material so that the moisture content of the dough is 48.0%.

Organoleptic and physico-chemical quality indicators of the dough and bread are presented in table 1. The results of calculating the chemical composition and energy value are presented in table 2.

Example 4

The method is carried out analogously to example 2, but the dosage of flour from the cake of wheat germ is 9.0 g. The dough is fermented for 120 minutes The dough is prepared with the following contents of the recipe components, g per 100 g of dry unshelled grain:

crushed grain mass - 99.0,

fermentation of spontaneous fermentation - 52.0,

table salt solution - 1.5,

pressed yeast suspension - 2.0,

wheat germ meal cake - 9.0,

water - 15.0.

Water is taken taking into account the moisture content of the raw material so that the moisture content of the dough is 48.0%.

Organoleptic and physico-chemical quality indicators of finished products are presented in table 1. The results of calculating the chemical composition and energy value are presented in table 2.

From table 1 and 2 it can be seen that the proposed method for the production of grain bread, involving the preparation of bread based on the ferment of spontaneous fermentation with a hop composition and the introduction of flour dough of wheat germ cake in the amount of 3.0-9.0 g during kneading, improves the quality of finished products , their nutritional value and preventive focus.

The introduction of dough flour from wheat germ cake more than 9.0 g leads to a deterioration in the quality of bread, as with increasing dosage, the gas-holding ability of the dough decreases. Perhaps this is due to the higher activity of proteolytic enzymes of the embryo. And at values less than 3.0 g per 100 g of dry unshelled grain, the quality of the products increases slightly.

The proposed method for the production of grain bread allows you to:

- improve the quality of grain bread,

- increase the nutritional value of products and preventive focus.

Claims (1)

A method of producing grain bread of increased nutritional value is characterized in that the unshelled wheat grain is washed and aged in drinking water at a temperature of 18-20 ° C for 20-24 hours, then washed again and subjected to germination for 10-12 hours until the size of the sprouts more than 1.5 mm, then wheat grain is crushed by cutting, passing it through a grinder with a hole diameter of 2 mm, while spontaneous fermentation is prepared by fermentation, for which 30% of the swollen, but not sprouted, wheat grains are crushed by cutting, passing it through the grinder a body with a hole diameter of 2 mm is mixed with a hop composition and water in a mass ratio of 52: 0.01: 4.0, the resulting semi-finished product with a moisture content of 50% is fermented at a temperature of 35-40 ° C for 20-22 hours to an acidity of 8, 0-10.0 degrees, then knead the dough from the crushed grain mass, the fermentation of spontaneous fermentation, taken in an amount of 30% by weight of the grain mixture, a solution of table salt, a suspension of pressed yeast, flour from cake of wheat germ in the amount of 3.0-9 , 0 g and drinking water, when mixing the dough in the dough mixing machine, first make and crushed grain mass, then when the kneading organ of the dough mixing machine is working, spontaneous fermentation with hop composition is gradually added, table salt solution, pressed yeast suspension, wheat germ meal cake, kneading is continued for 3-5 minutes, the dough is fermented for 90-120 min, baking is carried out at a temperature of 215-235 ° C for 35-40 minutes, a dough with a moisture content of 48% is prepared with the following contents of the recipe components, g:
crushed grain mass - 105.0-99.0,
fermentation of spontaneous fermentation - 52.0,
table salt solution - 1.5,
pressed yeast suspension - 2.0,
wheat germ meal cake - 3.0-9.0,
water - by calculation.