RU2561739C1 - Improved bread products manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: enriched bread products manufacture method envisages raw materials acceptance and storage, raw materials preparation for input into production, wheat or rye dough preparation, dough handling, baking with the help of infrared (short-wave) radiation or steam atmosphere or electrocontact heating or electromagnetic field of high frequency or UHF electromagnetic field or combined heating methods, baked products storage and delivery to the distribution network. Before baking one introduces into the dough an improving additive (in an amount of 5% of the dough weight) represented by the following components: milk caramel and/or toffee and/or black chocolate and/or white chocolate pieces sized 0.5-2.5 cm and/or succade pieces sized 0.5-2.5 cm and/or fruit or vegetable jelly pieces sized 0.5-2.5 cm and/or frozen berries. The improving additive is thoroughly mixed with dough.

EFFECT: improved bread products manufacture method is ensured with the possibility of protein-and-carbohydrates-and-fat-and-vitamin-and-mineral status regulation due to additional introduction of flavouring food components, obtainment of a wide range of bread products characterised by nutritive and biological value and excellent organoleptic properties.

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Description

The invention relates to the baking industry of the food industry, and in particular to the production of wheat, rye, wheat-rye, rye-wheat bread in various ways.

A known method of production of bread products, providing for the storage of raw materials and preparing it for production, kneading dough, loosening, ripening and fermentation of dough, baking bread products, storage of bread products [1].

The disadvantages of this method can be that it does not use the entire arsenal of opportunities to expand the range of bread products.

Closest to the technical solution is a method of baking bread [2] - a prototype that includes receiving and storing raw materials, preparing raw materials for production, preparing dough (wheat or rye), cutting dough, baking (using infrared (short-wave) radiation or atmosphere steam or electric contact heating either in a high frequency electromagnetic field or an ultrahigh frequency electromagnetic field or by combined heating methods), storage of baked products and sending them to a distribution network.

The disadvantages of this method of obtaining bread products are not sufficiently diverse organoleptic and biochemical properties of the product, the same type of protein-carbohydrate-fat-vitamin-mineral status, which negatively affects the consumer characteristics of bread products and its assortment.

Thus, the problem to which this invention is directed is to develop a method for producing improved bread products with the ability to regulate protein-carbohydrate-fat-vitamin-mineral status and organoleptics due to the additional introduction of food and taste components and, as a result, obtaining a wide range of bread products characterized by increased nutritional and biological value, as well as excellent organoleptic characteristics.

This is achieved by the fact that a method for producing enriched bread products, involving the reception and storage of raw materials, preparing raw materials for production, preparing dough (wheat or rye), cutting dough, baking (using infrared (short-wave) radiation or steam atmosphere or electric contact heating either in a high frequency electromagnetic field or an ultrahigh frequency electromagnetic field or by combined heating methods), the storage of baked products and their sending to the distribution network differs in those that before baking, an improving additive is added to the dough in an amount up to 5% by weight of the dough: milk caramel and / or iris, and / or pieces of chocolate (black and / or white) with a size of 0.5-2.5 cm, and / or pieces of candied fruit with a size of 0.5-2.5 cm, and / or pieces of jelly (fruit and / or vegetable) with a size of 0.5-2.5 cm, and / or frozen berries; while the improving additive is thoroughly mixed with the dough.

The addition of improving additives to bread products improves the protein-carbohydrate-fat-vitamin-mineral status and makes it possible to finely regulate this status (increasing the number of some components and reducing the content of others).

All foods are made up of backs, carbohydrates, fats, minerals and other substances. So, the chemical composition of rye and wheat bread, candied fruit and chocolate are shown in table 1.

During the culinary processing of food products (baking, frying, cooking, etc.), which is associated with the thermal effect, the sugar-amine reaction (or the melanoidin-forming reaction or the Maillard reaction) is carried out. The American scientist L. Mylard (we usually call him in the French way - Mayar) in 1912 for the first time and in sufficient detail described the reaction between amino acids and reducing sugars. The hypothetical mechanism of this reaction is as follows.

Amino acids and / or proteins are capable of reacting with compounds containing a carbonyl group, for example, with reducing sugars. As a result of this reaction, both the initial amino acid and the reducing sugar that reacts with it decompose. In this case, the corresponding aldehyde, ammonia and carbon dioxide are formed from the amino acid, and furfural or hydroxymethylfurfural from sugar.

Hydroxymethylfurfural is unstable and easily decomposes with the formation of formic and levulinic acids; during its condensation, humic substances can also form. Humic substances of a small degree of condensation are soluble in water and color the product yellow.

Aldehydes obtained by the interaction of amino acids with reducing sugars have a specific odor. On the other hand, furfural and hydroxymethylfurfural resulting from the decomposition of sugar easily interact with amino acids, giving dark-colored products - melanoidins.

The carbon chain carbon of reducing sugar in an open chain is subjected to nucleophilic attack by a free electron pair of amine nitrogen. This is accompanied by loss of water and ring closure with the formation of glucoseamine:

In the presence of an excess of reducing sugar, diglycosamine can form:

Glucoseamine undergoes rearrangement according to Amadori and passes into an amino acid (fructozoamine):

If ketosis is present in the initial stage, then glucoseamine is also formed due to Heights rearrangement:

The reaction products obtained during the Amadori rearrangement can be further converted in two ways: one through dicarbonyl intermediate compounds (difructozogicin), and the other through the formation of intermediate deoxyheptuloses (3-deoxyhexosones). Both of these pathways lead to the formation of melanoidin pigments.

Amadori rearrangement products, in turn, decompose as a result of the 1,2-enolization reaction or the 2,3-enolization reaction:

As a result of the 1,2-enolization reaction, the amino acid is released unchanged, 3-deoxyglucosulose and unsaturated glucosulose are formed. With 2,3-enolization, a relatively unstable 2,3-diulose appears and then 2,4-diulose is formed.

The reactivity of sugars involved in melanoidin formation is reduced in the following sequence: ribose> xylose> arabinose> galactose> glucose> maltose> fructose. The shorter the carbon chain of a monasaccharide, the easier it reacts with amino acids. If the reactivity of reducing disaccharides is taken as a unit, then, ceteris paribus, hexoses have an activity of 2.5, and pentoses have an activity of 3.5 units. The activity of sugars is influenced by their sterochemical configuration. Among pentoses, xylose and ribose are very reactive, and among hexoses, galactose has the highest activity.

Of the amino acids, the main amino acids, primarily lysine, easily enter the reaction of melanoidin formation. The activity of amino acids in the reaction of melanoidinogenesis decreases in the following sequence: Lys> Gly> Met> Ala> Val> Gln> Phe> Cvs> Tvr.

Under the influence of the reaction of melanoidinogenesis, the content of diaminocarboxylic acids is significantly reduced (compared with the feedstock).

At the same time, the process of destruction of amino acids and caramelization of sugar occurs. The breakdown products of amino acids also participate (already without monosaccharides and other reducing sugars) in the formation of melanoidins.

The general scheme for the destruction of amino acids in the reaction of melanoidinogenesis is described by the sequence of Strecker reactions:

Standard melanoidin contains hydroxyl, carbonyl and carboxyl groups, multiple and ether bonds, and the molecular weight varies between two and thirty thousand. Many researchers who studied the Maillard reaction using various examples isolated derivatives of furan, pyrrole, pyridine, pyrazine, carboline, and other heterocyclic compounds.

The formation of melanoidins in accordance with the diketopyrazinoquinoid hypothesis is as follows:

The formation of melanoidins is multistage and by-products may form at each stage of the sugar amine reaction. Alternating multiple bonds of the quinoid system are stabilized, taking on the aromatic character of heterocyclic compounds.

Melanoidins are able to oxidize and recover, and the first reaction is faster than the second. In alkaline solutions, melanoidins are more stable than in acidic ones. During heat treatment, further polycondensation takes place, and above 400 ° C the so-called pyromelanoidoids are formed. Melanoidins are not broken down by digestive enzymes, and therefore they are not digested. However, they can form complexes with protein enzymes, thereby affecting their catalytic activity.

In the structure of melanoidins there are unpaired electrons; they possess the properties of stable free radicals. Due to this, melanoidins perform protective functions in the body. They absorb various radiation, neutralize and dehydrate substances hazardous to cells that are formed by the action of ionizing radiation and some chemicals. Melanoidins can exist in several redox states.

At the same time, caramelization of sugar occurs, which also significantly affects the organoleptic properties of heat-treated bread.

The method is implemented as follows.

Bread products are obtained as a result of the following successively carried out technological steps [2]: reception and storage of raw materials, preparation of raw materials for production, preparation of dough (wheat or rye), cutting dough, baking (using infrared (short-wave) radiation or a steam atmosphere or contact heating either in a high-frequency electromagnetic field or an ultra-high frequency electromagnetic field or by combined heating methods), storage of baked products and sending them to the trading to eat.

To prepare the additive, use the following ingredients in a mixture or separately:

1. Milk caramel according to the technical regulatory legal act (TYPE).

2. Iris according to TNLA.

3. Chocolate:

- black according to TNLA,

- white according to TNLA.

4. Candied fruit according to TNLA.

5. Frozen berries according to TNLA.

6. Jelly:

- fruit according to TNLA,

- vegetable according to TNLA.

Chocolate, candied fruit and jelly were crushed to pieces with a size of 0.5-2.5 cm, sieved through a sieve and subjected to inspection (visual inspection).

Milk caramel and iris are crushed to pieces no more than 3 cm and inspected (visually).

Frozen berries are subjected to inspection (visual inspection).

All ingredients are stored in sealed containers. The ingredients are dosed in accordance with the recipe and sent to the mixer, where they are mixed for 2-4 minutes. The mixture of ingredients is passed through a magnetic column and fed to the bakery.

The resulting additive is introduced into a bread product produced by traditional technology [2]. In this case, the additive is added after preparing the dough, before baking bread products. After adding the additive to the dough, it is thoroughly mixed.

The following are examples of specific embodiments of the invention:

Example 1

Improved wheat bread products are obtained as a result of the following successively carried out technological steps [2]: reception and storage of raw materials, preparation of raw materials for production, preparation of wheat dough, cutting wheat dough, baking (using infrared (short-wave) radiation), storage of baked products and sending them to the distribution network.

Frozen berries are used as ingredients of the improving additive: strawberries and strawberries.

Frozen berries (strawberries and strawberries) are subjected to inspection (visual inspection).

The ingredients (frozen strawberries and strawberries) are dosed in a ratio of 3: 1 by weight and sent to the mixer, where they are mixed for 2 minutes. The mixture of ingredients is passed through a magnetic column, and served in the baking industry.

Improving additive (a mixture of frozen berries) is added to the dough in an amount of 1% by weight of the dough and it is thoroughly mixed.

Example 2

Improved rye bread products are obtained as a result of the following successively carried out technological steps [2]: reception and storage of raw materials, preparation of raw materials for production, preparation of rye dough, cutting rye dough, baking (using a steam atmosphere), storage of baked products and shipping them to the distribution network.

As the ingredients of the improving additive, frozen berries are used: blackberries.

Frozen blackberries are subjected to inspection (visual inspection).

The ingredient (frozen blackberries) is dosed, passed through a magnetic column, and served in the bakery.

Improving additive (frozen blackberries) is added to the dough in an amount of 2% by weight of the dough and it is thoroughly mixed.

Example 3

Improved wheat-rye bread products are obtained as a result of the following successively carried out technological steps [2]: reception and storage of raw materials, preparation of raw materials for production, preparation of wheat-rye dough, cutting of wheat-rye dough, baking (using a high frequency electromagnetic field ), storage of baked products and sending them to the distribution network.

As the ingredients of the improving additive, milk caramel and iris are used.

Milk caramel and iris are crushed to pieces no more than 3 cm and visually inspected.

The ingredients are dosed (milk caramel and iris) in a 1: 1 ratio and sent to the mixer, where they are mixed for 3 minutes. The mixture of ingredients is passed through a magnetic column and fed to the bakery.

The improving additive (crushed milk caramel and iris) is added to the dough in an amount of 3% by weight of the dough and it is thoroughly mixed.

Example 4

Improved rye-wheat bread products are obtained as a result of the following successively carried out technological steps [2]: reception and storage of raw materials, preparation of raw materials for production, preparation of rye-wheat dough, cutting of rye-wheat dough, baking (using an ultra-high frequency electromagnetic field) ), storage of baked products and sending them to the distribution network.

A mixture of candied fruit and iris is used as the ingredients of the improving additive.

Candied fruit is crushed to pieces measuring 1.5 cm, sieved through a sieve and subjected to inspection (visual inspection).

Iris is crushed to pieces no more than 3 cm and visually inspected.

The ingredients (a mixture of candied fruit and iris) are dosed in a 1: 1 ratio and sent to the mixer, where they are mixed for 4 minutes. The mixture of ingredients is passed through a magnetic column and fed to the bakery.

The improving additive (candied candied fruit and iris) is added to the dough in an amount of 5% by weight of the dough and it is thoroughly mixed.

Example 5

Improved wheat bread products are obtained as a result of the following sequentially carried out technological steps of G21: reception and storage of raw materials, preparation of raw materials for start-up, preparation of wheat dough, cutting of wheat dough, baking (using infrared (short-wave) radiation), storage of baked products and shipping them to the distribution network.

Strawberry jelly and carrot jelly are used as improving additive ingredients.

Strawberry jelly and carrot jelly are crushed to pieces 2.5 cm in size, sieved through a sieve and subjected to inspection (visual inspection).

The ingredients (strawberry jelly and carrot jelly) are dosed in a ratio of 1: 1 by weight and sent to the mixer, where they are mixed for 2 minutes. The mixture of ingredients is passed through a magnetic column, and served in the baking industry.

Improving additive (a mixture of strawberry jelly and carrot jelly in a ratio of 1: 1) is added to the dough in an amount of 1% by weight of the dough and it is thoroughly mixed.

Example 6

Improved rye bread products are obtained as a result of the following successively carried out technological steps [2]: reception and storage of raw materials, preparation of raw materials for production, preparation of rye dough, cutting rye dough, baking (using a steam atmosphere), storage of baked products and shipping them to the distribution network.

Candied fruits are used as ingredients of the improving additive.

Candied fruits are crushed to pieces with a size of 1.0 cm, sieved through a sieve and subjected to inspection (visual inspection).

The ingredient (candied fruit) is dosed, passed through a magnetic column, and served in the baking industry.

Improving additive (candied fruit) contribute to the dough in an amount of 5% by weight of the dough and mix it thoroughly.

Example 7

Improved wheat-rye bread products are obtained as a result of the following successively carried out technological steps [2]: reception and storage of raw materials, preparation of raw materials for production, preparation of wheat-rye dough, cutting of wheat-rye dough, baking (using a high frequency electromagnetic field ), storage of baked products and sending them to the distribution network.

The ingredients of the improving additive are: milk caramel, iris, dark chocolate, white chocolate, candied fruit, fruit jelly (orange) vegetable jelly (beetroot), a mixture of frozen raspberries and red currants in a ratio of 1: 1.

Chocolate, candied fruit and jelly were crushed to pieces 1.5 cm in size, sieved through a sieve and subjected to inspection (visual inspection).

Milk caramel and iris are crushed to pieces no more than 3 cm and inspected (visually).

Frozen berries are subjected to inspection (visual inspection).

Ingredients (milk caramel, iris, dark chocolate, white chocolate, candied fruit, fruit jelly (orange) vegetable jelly (beetroot), a mixture of frozen raspberries and red currants in a ratio of 1: 1) are dosed in a ratio of 1: 1: 1: 1: 1: 1: 1: 1 and sent to the mixer, where it is stirred for 4 minutes. The mixture of ingredients is passed through a magnetic column and fed to the bakery.

Improving additive (earned :) contribute to the dough in an amount of 5% by weight of the dough and mix it thoroughly.

Thus, the proposed method for producing improved bread products due to the introduction of an improving additive from various ingredients will allow to regulate the protein-carbohydrate-fat-vitamin-mineral status and organoleptics of the product and, as a result, to obtain a diverse assortment of improved bread products that differ in high food and biological value, as well as having good organoleptic properties.

Information sources

1. Zvereva L.F. Technology and technochemical control of baking production / L.F. Zvereva, B.I. Chernyakov. - 2nd ed., Revised. and add. - M.: Food Industry, 1974. - 432 p.

2. Auerman, L.Ya. Technology of baking production / L.Ya. Auerman. - 8th ed., Revised. and add. - M .: Light and food industry, 1984. - 416 p. (p. 411-415).

Claims (1)

 A method for producing improved bakery products, comprising receiving and storing raw materials, preparing raw materials for production, preparing dough (wheat or rye), cutting dough, baking (using infrared (short-wave) radiation, or a steam atmosphere, or electric contact heating, or electromagnetic field of high or ultrahigh frequency, or combined heating methods), storage of baked products and their sending to the distribution network, characterized in that before baking, the dough is added in an amount of up to 5% of ma dough sys tem improving additive: milk caramel, and / or iris, and / or pieces of chocolate (black and / or white) with a size of 0.5-2.5 cm, and / or pieces of candied fruit with a size of 0.5-2.5 cm, and / or pieces of jelly (fruit and / or vegetable) 0.5-2.5 cm in size, and / or frozen berries; while the improving additive is thoroughly mixed with the dough.