RU2561930C1 - Method for production of dietary rye-and-flax bakery product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to the bakery branch and may be used during production of brad from rye flour. The bakery product manufacture method involves preparation of a starter, predough and dough using defatted flax flour, yeast, food culinary salt and water; dough is prepared by the sponge method. For the predough kneading one prepares saccharified brew of defatted flax flour and a starter based on lactic acid bacteria and yeast. The base raw material is represented by rye flour with defatted flax flour produced of linseed press cake remaining after linseed oil expression. One prepares a flour substrate of defatted flax flour and 70-75°C water, the ratio of defatted flax flour: water being 1:4; the substrate is cooled to 48-50°C; one introduces a mixture of lipopan and grindamyl in an amount of 250 units and 320 units to the weight of flour in the substrate respectively; one performs hydrolysis for 90-120 min at a temperature of 48-50°C, introduces inoculate of thermophilous lactic acid bacteria of Lactobacillus delbruckii N 40 species in a dose equal to 10% of the flour substrate weight; one proceeds with incubation during 18-20 h at a temperature of 48-50°C until achievement of titratable acidity equal to 12-14 deg. The produced thermophilous starter based on defatted and hydrolysed flax flour in an amount of 40-50% is used during kneading predough including 50% of rye flour, 0.5-1.0% of pressed bakery yeast and 50% of the estimated quantity of water. The predough fermentation duration is 120-150 min at a temperature of 30-32°C until the final titratable acidity is 8-10 deg. The total predough volume is used for preparation of dough including 50% of rye flour, 10% of coriander, preliminarily ground and brewed with water at a ratio of 1:1, 1.5% of food culinary salt. Dough is fermented for 60 min until achievement of titratable acidity equal to 8-10 deg, moulded into 115-120 g pieces, proofed at a temperature of 35-40°C during 20-30 min and baked at a temperature of 220-230°C during 25-30 min.

EFFECT: proposed method provides for production of high-quality bakery products having preventive properties relevant for people suffering from Type II diabetes.

6 cl, 2 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the baking industry, and can be used to expand the range and increase the nutritional and biological value of bakery products.

A known method for the production of bread, which includes kneading dough from wheat flour of the highest grade, pressed yeast in the form of a suspension, a solution of sodium chloride, dry wheat gluten, fat product, fermentation, proofing and baking, characterized in that when kneading the dough as a fat product make linseed flour in an amount of 21.5% by weight of the flour and an additional liquid oxidizing fat phase, kneading the dough is carried out in 3 stages: at the first stage, a liquid oxidizing phase (LOF) is prepared from wheat flour baker premium aroma, linseed flour, dry wheat gluten, pressed yeast in the form of a suspension, a solution of sodium chloride and POF are added to this mixture and the dough is kneaded to prepare a liquid oxidizing phase, freshly ground wheat grain in an amount of 0.3% by weight of flour in the dough is mixed in addition to enzyme preparations, lipopan 50 BG and lipopan F, in an amount of 0.001% and 0.0003%, respectively, and flaxseed in an amount of 20-25% of its total amount in the dough, and flaxseed is obtained by grinding flax seeds ML-95, the fermentation process comp It lasts 120-130 minutes.

The disadvantages of this method include the use of nonfat flaxseed flour, which is subject to intense oxidation, imparts a bitter taste to the products and causes the crumb of the bakery products to darken, as well as the additional use of dry wheat gluten in the dough formulation, which makes the finished product more expensive (“Method for making bread” 2005112087 dated 10.27.2006).

An analogue of this method is the "Method of making bread" patent No. 2003116924 dated 12/20/2004, characterized in that when kneading dough, it is additionally made with flax flour in an amount of 25% by weight of wheat flour of the first or highest grade, dry wheat gluten in an amount 6.7-10.0% by weight of wheat flour, moreover, linseed flour and dry wheat gluten are pre-mixed with wheat flour of the first or highest grade, and ascorbic acid is introduced in the form of a solution. The disadvantage of this invention is, in addition to the use of non-fat flax flour in the formulation of products, the use of ascorbic acid in the form of an aqueous solution in which ascorbic acid is rapidly inactivated.

The closest in technical essence is the method of production of bread "new Borodino" shaped (patent No. 2259727 from 09/10/2005). According to the invention, the new Borodinsky bread includes baking rye flour, first-grade baking wheat flour, rye malt, pressed baker’s yeast, granulated sugar, coriander, and edible salt. Borodinsky Novy bread was obtained using liquid sourdough with a moisture content of 81.0% to 83.0%, an acidity of 10-11 degrees and a lifting force of 25-30 minutes, prepared with lactobacterin and a pure yeast culture using a nutritious rye rye mixture infusion, and the saccharification fluid includes drinking water and condensate of water vapor. The nutritional mixture, in addition to brewing, contains baking rye flour and drinking water, while the ratio of hydromodules - the ratio of the mass of flour to the mass of water is 1.51-1.89, taking into account the moisture content of flour in relation to 100 kg of flour. The content of rye flour in the tea leaves and in the nutrient mixture with tea leaves is - 1: (2,8-3,2). Fermented rye malt is used as rye malt. The tea leaves are prepared from rye flour and drinking water with a temperature of 90-100 ° C, saccharified by fermented rye malt.

The disadvantages of this technical solution include excessive attention to the hydrodynamic characteristics of the process in the complete absence of changes in the biochemical composition of the starter, dough and chemical composition of the finished product. The method adopted for the prototype.

The objective of this invention is the creation of a technology for a dietary bakery product from rye and fat-free linen flour using a thermophilic lactic acid starter culture prepared on a pure culture of lactic acid bacteria Lactobacillus delbruckii N 40 with a complete amino acid composition, the presence of B vitamins, niacin (vitamin PP). A bakery product made from rye and fat-free flaxseed flour contains lactic acid, which is formed in the semi-finished product as a result of the activity of thermophilic lactic acid bacteria Lactobacillus delbruckii N 40 and is stored in the product. Lactic acid regulates the gastrointestinal tract, maintaining a certain pH level and inhibiting the development of putrefactive microflora. The level of antioxidant capacity for trolox, the equivalent of the lipophilic fraction of bakery products from a mixture of rye and fat-free flaxseed flour, is 2 times, and the hydrophilic fraction is 3.5 times higher compared to bread from a mixture of rye and wheat flour. The presence of a complex of biologically active compounds in rye-flaxen bakery products gives the products dietary properties. Products can be recommended for people suffering from type II diabetes mellitus, as well as with diseases caused by metabolic disorders.

This object is achieved by the fact that in the method for the production of bakery products, involving the preparation of sourdough, dough and dough, the use of non-fat flax flour, yeast, salt, table water, the dough is prepared in a dough method, for kneading dough using sugarless tea leaves made from fat-free linen flour , starter culture based on lactic acid bacteria and yeast. The difference is that rye flour is used as the main raw material, and fat-free flaxseed flour is obtained from a meal of flax seeds after pressing linseed oil. A flour substrate is prepared from fat-free flax flour and water with a temperature of 70-75 ° C at a ratio of fat-free flax flour: water - 1: 4, the substrate is cooled to 48-50 ° C, a mixture of enzyme preparations of lipopane and grindamil is added 250 units and 320 units the mass of flour in the substrate, respectively, is hydrolyzed for 90-120 minutes at a temperature of 48-50 ° C, an inoculum of thermophilic lactic acid bacteria of the species Lactobacillus delbruckii N 40 is introduced at a dosage of 10% by volume of the flour substrate, incubated for 18-20 hours at a temperature of 48 -50 ° C until titratable acidity reaches 12-14 degrees. The obtained thermophilic yeast on skim and hydrolyzed flaxseed flour in an amount of 40-50% is used for kneading dough, which includes 50% rye flour, 0.5-1.0% of pressed baking yeast and 50% of the estimated amount of water. The duration of fermentation of the dough is 120-150 minutes at a temperature of 30-32 ° C to a final titratable acidity of 8-10 degrees. The entire volume of dough is used to prepare dough, including dough, the remaining 50% rye flour, 10% pre-ground and brewed with water at a ratio of 1: 1 coriander, 1.5% salt. The dough is fermented for 60 minutes until a titratable acidity of 8-10 degrees is achieved, molded 115-120 g, placed at a temperature of 35-40 ° C for 20-30 minutes, baked at a temperature of 220-230 ° C for 25-30 min

The use of nonfat flaxseed flour eliminates rancidity of the finished products, and the inclusion of flax flour in the formulation of a bakery product from rye flour opens up new possibilities for the use of dark-colored grain raw materials, as the color of the crumb of the finished rye flour products varies from light brown to dark brown and the use of low-fat flax flour in the recipe will not affect the color change of the product. In terms of amino acid composition, fiber content, and mineral composition, rye flour is superior to wheat flour. The acidity value of rye and flaxseed flour is approximately the same and their mixing does not affect the technological process and product quality.

The use of fat-free flax flour boiled with water at a temperature of 70-75 ° C and a hydrolyzed mixture of enzyme preparations lipopan and grindamil for 90-120 min at a temperature of 48-50 ° C as a flour substrate for the production of flour substrate and the cultivation of thermophilic lactic acid bacteria of the species Lactobacillus delbruckii N 40 allows you to get a full thermophilic starter culture with the acidity of 12-14 degrees necessary for the production of bread from rye flour, balanced amino acid and mineral composition, the presence of lactic acid and possess antioxidant capacity. The use of the dough method for preparing bread from a mixture of rye and nonfat flaxseed flour using 40-50% thermophilic yeast in the recipe, ½ of the prescription amount of rye flour, 0.5-1.0% of baker's yeast, ½ water allows in 120-150 minutes to get the maximum level of the final titratable acidity of 8-10 degrees, which is necessary in the production of bread from rye flour. Experimentally selected fermentation parameters for 60 minutes until titratable acidity reaches 8-10 degrees, proofing at a temperature of 35-40 ° C for 15-20 minutes and baking at a temperature of 220-230 ° C for 25-30 minutes allow receive bread with high consumer properties.

Compared to the prototype, in bakery products prepared as described above, the total protein content was increased by 1.6 times, the limiting amino acids: lysine and methionine - 2 times, threonine - 1.5 times, tryptophan - 1.6 times , vitamins: thiamine - 2.4 times, vitamin B ₂ - 1.2 times, dietary fiber - 1.69 times, a decrease in carbohydrate content by 23%. High rates of antioxidant capacity of rye-flaxen bakery products have been established. The presence of these substances significantly increases the nutritional and biological value of bread made from rye and nonfat flaxseed flour and gives it dietary properties.

The method is as follows.

A flour substrate is preliminarily prepared from fat-free flax flour and water with a temperature of 70-75 ° C with a ratio of fat-free flax flour: water 1: 4, the substrate is cooled to 48-50 ° C, a mixture of enzyme preparations of lipopane and grindamil 250 units is introduced. and 320 units. to the mass of flour in the substrate, respectively, hydrolyzed for 90-120 min at a temperature of 48-50 ° C, injected an inoculum of thermophilic lactic acid bacteria of the species Lactobacillus delbruckii N 40 at a dosage of 10% by volume of flour substrate, incubated for 18-20 hours at a temperature 48-50 ° C until titratable acidity reaches 12-14 degrees. The obtained thermophilic yeast on skim and hydrolyzed flaxseed flour in an amount of 40-50% is used for kneading dough, which includes 50% rye flour, 0.5-1.0% of pressed baking yeast and 50% of the estimated amount of water. The duration of fermentation of the dough is 120-150 minutes at a temperature of 30-32 ° C to a final titratable acidity of 8-10 degrees. The entire volume of dough is used to prepare dough, including dough, the remaining 50% rye flour, 10% pre-ground and brewed with water at a ratio of 1: 1 coriander, 1.5% salt. The dough is fermented for 60 minutes at a temperature of 30-32 ° C until a titratable acidity of 8-10 degrees is achieved, molded by 115-120 g, spread at a temperature of 35-40 ° C for 20-30 minutes, baked at a temperature of 220-230 ° C for 25-30 minutes

Example 1

A flour substrate is preliminarily prepared from fat-free flax flour and water with a temperature of 75 ° C with a ratio of fat-free flax flour: water 1: 4, the substrate is cooled, a mixture of enzyme preparations of lipopan and grindamil 250 units is introduced. and 320 units. to the mass of flour in the substrate, respectively, is hydrolyzed for 120 min at a temperature of 50 ° C, an inoculum of thermophilic lactic acid bacteria of the species Lactobacillus delbruckii N 40 is introduced in a dosage of 10% by volume of flour substrate, incubated for 20 hours at a temperature of 50 ° C until titrated acidity of 14 degrees. The obtained thermophilic yeast on skim and hydrolyzed linseed flour in an amount of 40% is used for kneading dough, which includes 50% rye flour, 1.0% of pressed baking yeast and 50% of the calculated amount of water. The duration of the fermentation of the sponge is 150 minutes at a temperature of 32 ° C to a final titratable acidity of 10 degrees. The entire volume of dough is used to prepare dough, including dough, the remaining 50% rye flour, 10% pre-ground and brewed with water at a ratio of 1: 1 coriander, 1.5% salt. The dough is fermented for 60 minutes at a temperature of 32 ° C until a titratable acidity of 8-10 degrees is reached, 115-120 g are formed, placed at a temperature of 38-40 ° C for 15-20 minutes, baked at a temperature of 230 ° C for 25-30 minutes

The biochemical composition and quality indicators of bread from a mixture of rye and fat-free flaxseed flour are shown in table 2.

Example 2

A flour substrate is preliminarily prepared from fat-free flax flour and water with a temperature of 73 ° C at a ratio of fat-free flax flour: water 1: 4, the substrate is cooled, a mixture of enzyme preparations of lipopan and grindamil 250 units is introduced. and 320 units. to the mass of flour in the substrate, respectively, hydrolyzed for 105 min at a temperature of 49 ° C, injected an inoculum of thermophilic lactic acid bacteria of the species Lactobacillus delbruckii N 40 at a dosage of 10% by volume of flour substrate, incubated for 19 hours at a temperature of 49 ° C until titrated acidity 13 degrees. The obtained thermophilic yeast on skim and hydrolyzed flaxseed flour in an amount of 45% is used for kneading dough, which includes 50% rye flour, 0.7% of pressed baking yeast and 50% of the estimated amount of water. Dough fermentation time - 130 minutes at a temperature of 31 ° C to a final titratable acidity of 9 degrees. The entire volume of dough is used to prepare dough, including dough, the remaining 50% rye flour, 10% pre-ground and brewed with water at a ratio of 1: 1 coriander, 1.5% salt. The dough is fermented for 60 minutes at a temperature of 31 ° C until a titratable acidity of 9 degrees is achieved, formed at 115-120 g, spread at 37 ° C for 20-25 minutes, baked at 225 ° C for 25-30 minutes .

The biochemical composition and quality indicators of bread from a mixture of rye and fat-free flaxseed flour are shown in table 2.

Example 3

A flour substrate is preliminarily prepared from fat-free flax flour and water with a temperature of 70 ° C at a ratio of fat-free flax flour: water 1: 4, the substrate is cooled, a mixture of enzyme preparations of lipopan and grindamil is added 250 units. and 320 units. to the mass of flour in the substrate, respectively, hydrolyzed for 90 min at a temperature of 48 ° C, injected an inoculum of thermophilic lactic acid bacteria of the species Lactobacillus delbruckii N 40 at a dosage of 10% by volume of flour substrate, incubated for 18 hours at a temperature of 48 ° C until titrated acidity 12 degrees. The obtained thermophilic yeast on fat-free and hydrolyzed linseed flour in an amount of 50% is used for kneading dough, which includes 50% rye flour, 0.5% of pressed baker's yeast and 50% of the estimated amount of water. The duration of the fermentation of the sponge is 120 minutes at a temperature of 30 ° C to a final titratable acidity of 8 degrees. The entire volume of dough is used to prepare dough, including dough, the remaining 50% rye flour, 10% pre-ground and brewed with water at a ratio of 1: 1 coriander, 1.5% salt. The dough is fermented for 60 minutes at a temperature of 30 ° C until a titratable acidity of 8 degrees is achieved, formed at 115-120 g, placed at a temperature of 35 ° C for 25 minutes, baked at a temperature of 220 ° C for 25 minutes.

The biochemical composition and quality indicators of a dietary rye-flaxen bakery product are shown in table 1.

The technical result consists in increasing the nutritional and biological value of products by enriching amino acids, vitamins, antioxidants, dietary fiber, reducing carbohydrate content, improving organoleptic and physico-chemical parameters of bread.

Table 1 The name of indicators The values of the indicators of bakery products by examples one 2 3 The protein content,% 10.0 10.8 11.6 Fat content,% 2.2 2,5 2.7 Carbohydrate content,% 30.7 29.1 27.5 The content of dietary fiber,% 9.2 9,4 9.6 The amino acid content, mg%: Valine 553 605 667 Isoleucine 445 490 534 Leucine 685 743 800 Lysine 416 460 504 Methionine + cysteine 376 410 444 Threonine 369 408 447 Tryptophan 145 160 175 Phenylalanine + tyrosine 847 911 976 Mineral content, mg: Potassium 316 332 348 Calcium 61 68 75 Magnesium 92 104 115 Phosphorus 221 236 250 Iron 2.91 2.98 3.05 The content of vitamins, mg: thiamine B ₁ 0.44 0.49 0.53 vitamin b ₂ 0.102 0.103 0.104 niacin (vitamin PP) 1.10 1.16 1.23 Antioxidant capacity, mmol / g CB hydrophilic fraction 19.50 19.54 19.71 lipophilic fraction 0.28 0.29 0.32

table 2 The name of indicators Characteristics and values of indicators of bakery products by examples one 2 3 Quality indicators of bread: Physicochemical: form stability, N / A 0.54 0.56 0.56 porosity,% 54 58 62 humidity% 53,4 53.5 53.5 crumb acidity, degrees 5,0 5,0 5,0 Organoleptic: appearance hearth hearth hearth the form round round round surface color dark brown with a chocolate-nut shade dark brown with a chocolate-nut shade dark brown with a chocolate-nut shade crumb condition: bakedness baked baked, slightly moist to the touch baked, slightly moist to the touch crumb color dark brown dark brown dark brown porosity uniform uniform uniform taste flax flour bread flavor flax flour bread flavor flax flour bread flavor smell characteristic coriander bread characteristic coriander bread flavor characteristic coriander bread

Claims (6)

1. A method for the production of bread, involving the preparation of thermophilic starter culture on skim flax flour, for this purpose, prepare a flour substrate from skim flax flour and water with a temperature of 70-75 ° C at a ratio of 1: 4, the substrate is cooled to 48-50 ° C, make a mixture enzyme preparations of lipopan and grindamil 250 units. and 320 units. to the mass of flour in the substrate, respectively, hydrolyzed for 90-120 min at a temperature of 48-50 ° C, injected an inoculum of thermophilic lactic acid bacteria of the species Lactobacillus delbruckii N 40 at a dosage of 10% by volume of flour substrate, incubated for 18-20 hours at a temperature 48-50 ° C until titratable acidity of 12-14 degrees is achieved, kneading the dough is made from 50% rye flour, thermophilic yeast on skim and hydrolyzed linen flour in an amount of 40-50%, 0.5-1.0% of pressed baker's yeast and 50% of the calculated amount of water, fermentation dough, cooking test of the total dough volume, and the remaining 50% of rye flour, making coriander, common salt, forming the dough pieces, rasstaivanie and pastries in an oven to readiness. 2. The method according to p. 1, characterized in that the duration of fermentation of the dough is 120-150 minutes at a temperature of 30-32 ° C to a final titratable acidity of 8-10 degrees. 3. The method according to p. 1, characterized in that the dough in addition to dough includes 10% pre-ground and brewed with water at a ratio of 1: 1 coriander, 1.5% salt. 4. The method according to p. 1, characterized in that the dough is fermented for 60 minutes to titratable acidity of 8-10 degrees, molded 115-120 g. 5. The method according to p. 1, characterized in that the dough pieces are molded in 115-120 g and placed at a temperature of 35-40 ° C for 20-30 minutes 6. The method according to p. 1, characterized in that the spaced dough pieces are baked at a temperature of 220-230 ° C for 25-30 minutes