RU2571792C1 - Dough composition for panned piece bread - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bread production and functional food products. One proposes a dough composition for panned piece bread which includes medium rye flour, fermented rye malt, pressed yeast, sugar sand, culinary salt, drinking water; additionally, one adds a functional additive of thickened watermelon juice evaporated till dry substances content is equal to 70-75%; the components ratio, kg per 100 kg of flour , is as follows: medium rye flour - 100; fermented rye malt - 4-4.5; thickened watermelon juice - 4-4.5; pressed bakery yeast - 0.6-0.7; sugar sand - 5-5.5; food culinary salt - 0.9-1.0; drinking water - as per calculation.

EFFECT: invention is aimed at production of environmentally safe bread of medium rye flour with addition of a functional food additive promoting enrichment with vitamins and macro- and microelements.

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Description

The invention relates to the food industry, in particular to baking and functional food products.

Known recipe bread ″ new Borodino ″, including 100 kg of flour:

baking rye flour 65.0-75.0 baking wheat flour of the first grade 16.0-21.0 fermented rye malt 9.0-14.0 pressed baker's yeast 0.2 food salt 1,0 granulated sugar 6.5-7.5 coriander 0.6-0.8

(RF patent No. 2259727, publ. 09/10/2005).

Known recipe for rye custard bread, including:

wallpaper rye flour 97 kg potato flour 0.4 kg yeast 0.06 kg malt 3.0 kg salt 1,5 kg caraway 0.1 kg water 70 l

(Source: Plotnikov P.M. 350 varieties of bakery products / P.M. Plotnikov, M.F. Kolesnikov. - M.: Pishchepromizdat, 1940).

Known rye bread recipe, including, in baking%:

peeled rye flour one hundred salt 1.8 dry / pressed yeast 0.1 / 0.3 water 65-75

(Internet source: http://kavolekat.livejoumal.com/5612.html).

The known composition of the dough for the production of custard bread "Chernavsky", including, parts by weight:

peeled rye flour 5.0-10.0 seeded rye flour 45.0-70.0 baking wheat flour of the first grade 15.0-25.0 fermented rye malt 5.0-10.0 dry bread kvass 5.0-10.0 pressed baker's yeast 0.5-2.0 dry mashed potatoes 3.0-6.0 food salt 1.2-1.8 granulated sugar 2.0-8.0 coriander 0.8-2.0 molasses 3.0-6.0 water to get the test with a moisture content of 43.0-43.5%

(RF patent No. 2320171, publ. March 27, 2008).

For the prototype taken composition for making custard bread, including, wt.%:

peeled rye flour 29.0-33.0 1st grade wheat flour 35.7-41.0 fermented rye malt 2.8-3.6 yeast 0.14-0.21 table salt 0.9-1.08 granulated sugar 0.7-0.8 molasses 1.4-1.8 kvass wort concentrate containing solids (70 ± 2)% 2.8-4.3 coriander 0.2-0.3 water rest

(RF patent No. 2109448, publ. 04/27/1998).

A disadvantage of the known technical solutions that impede the receipt of the claimed technical result is the insufficient content of vitamins and mineral salts.

The task is to create a dough composition for piece shaped bread enriched with a functional food supplement.

EFFECT: obtaining ecologically clean bread from peeled rye flour with the addition of a functional food supplement, which contributes to enrichment with vitamins, macro- and microelements.

The technical result is achieved by the composition of the dough for piece shaped bread, including peeled rye flour, fermented rye malt, pressed yeast, granulated sugar, table salt, drinking water, while additionally adding a functional additive called parmesan evaporated to a dry matter content of 70-75%, when the ratio of components per 100 kg of flour, kg:

peeled rye flour one hundred fermented rye malt 4-4.5 naredek 4-4.5 pressed baker's yeast 0.6-0.7 granulated sugar 5-5.5 food salt 0.9-1.0 drinking water by calculation

An essential distinguishing feature of the claimed technical solution, affecting the achievement of the technical result, is the introduction into the formulation of a functional additive called nardek, evaporated to a dry matter content of 70-75%.

Nardek - peeled and stripped juice obtained from the pulp of ripe watermelon fruits. Has a honey consistency, brown color, sweet taste. It is a dietary product. The nutritional value is 110 kcal per 100 grams of product. Nardek contains vitamins and minerals.

The use of nardic acid in an amount of 4-4.5 kg was chosen experimentally and is optimal for increasing the content of vitamins, macro- and microelements while improving organoleptic characteristics. A change in the direction of a decrease in the content of nardek leads to a depletion of the composition of nutrients, and in the direction of increase leads to a deterioration in organoleptic indicators (fermentation of the dough worsens, as a result of which the volume of bread decreases, the bread acquires an unpleasant taste and aroma). Nardek is evaporated to a dry matter content of 70-75% due to the fact that this consistency is optimal in terms of organoleptic properties.

The use of fermented rye malt in an amount of 4-4.5 kg was chosen experimentally and is optimal for increasing the content of vitamins while improving organoleptic characteristics. A change in the direction of decreasing the content of fermented rye malt leads to a depletion of the composition of vitamins, and in the direction of increasing it leads to a deterioration in organoleptic characteristics (taste worsens, bread volume decreases, etc.).

The use of baked yeast pressed in the amount of 0.6-0.7 kg is selected experimentally and is optimal for the fermentation of the dough. A change in the direction of decreasing or increasing the content of pressed baker's yeast leads to violations of the dough fermentation process and deterioration of organoleptic characteristics (the appearance of an acidic taste and aroma, crumb sticking, peeling of the crust, etc.).

The use of granulated sugar in an amount of 5-5.5 kg was chosen experimentally and is optimal for improving the organoleptic characteristics of bread. A change in the direction of lowering the content of sugar leads to a slowdown in the fermentation of the dough. A change in the direction of increasing sugar content leads to a deterioration in the organoleptic properties of bread.

The use of table salt in the amount of 0.9-1.0 kg is selected experimentally and is optimal for improving the organoleptic characteristics of bread. A change in the direction of decreasing the salt content of edible food leads to a deterioration in the organoleptic properties of bread. A change in the direction of an increase in the salt content of edible food leads to a slowdown in the fermentation of the dough.

Examples of specific performance.

Example 1 (minimum).

The dough was kneaded with 100 kg of coarse rye flour, 4 kg of fermented rye malt, 4 kg of pickle, 0.6 kg of pressed baking yeast, 5 kg of granulated sugar, 0.9 kg of table salt and water, based on the moisture content of the dough 44 % Baking bread was made for 40 minutes at a temperature of 150 ° C.

Example 2 (maximum).

The dough was kneaded with 100 kg of coarse rye flour, 4.5 kg of fermented rye malt, 4.5 kg of pickle, 0.7 kg of pressed baking yeast, 5.5 kg of granulated sugar, 1.0 kg of table salt and water based on the test with a moisture content of 44%. Baking bread was made for 40 minutes at a temperature of 150 ° C.

Table 1 presents the quality indicators of the obtained bread.

Table 1 Organoleptic properties of the finished product The name of indicators Example 1 Example 2 Surface Smooth, shiny, without peeling, no cracks Color Dark brown Crumb Condition: Baking baked, not sticky, not moist to the touch, elastic PROMES without lumps and traces of nepromes Porosity uniform, without voids and seals Taste No extraneous taste, pleasant, sweet Smell Pleasant, with a characteristic malt aroma

The obtained piece shaped bread has good quality indicators.

Table 2 presents the content of vitamins, macro- and microelements in bread without the addition of populations and with the addition of populations.

table 2 Vitamin and mineral composition of whole rye flour bread with rye fermented malt without the addition of pickle and with its addition, per 100 g of product Vitamins, macro and microelements, mg Bread without addict Additive bread BUT 0.006 0,036 FROM 0.4 0.7 Potassium 166.0 173.4 Magnesium 40,0 47.9 Fluorine 0.003 0.004

The table presents data on indicators that differ most significantly depending on the content of the population in bread or its absence. Bread with the obtained vitamin-mineral composition is optimal for daily consumption.

Thus, the claimed composition of the dough for shaped piece bread provides environmentally friendly bread from whole-wheat rye flour with a high content of vitamins, macro- and microelements.

Claims (1)

The composition of the dough for piece shaped bread, including peeled rye flour, fermented rye malt, pressed yeast, granulated sugar, table salt, drinking water, characterized in that it additionally introduces a functional additive called salmon steamed to a dry matter content of 70-75%, the ratio of components per 100 kg of flour, kg:
peeled rye flour one hundred fermented rye malt 4-4.5 naredek 4-4.5 pressed baker's yeast 0.6-0.7 granulated sugar 5-5.5 food salt 0.9-1.0 drinking water by calculation