RU2583612C1 - Method for production of aerated bread from sprouted wheat grains - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bread production, and can be used for production of bread of bioactivated grain. Method for production of aerated bread from sprouted wheat grains involves wheat grains bioactivation by way of unhulled wheat grains soaking, swelling, sprouting, bioactivated grains, dough kneading of milled grain mass, solution of table salt, dry wheat gluten, dry milk curd, moulding and baking. During dough kneading one additionally introduces concentrated apple juice in an amount of 5.0 g per 100 g of dry unhulled grains. All the recipe components are mixed at the plant MMS-50, the kneading worm rotation frequency 300 min^-1 during 5 minutes, then the dough of plant MMS-50 via electromagnetic valve is formed into dough pieces weight 450 g at 25-29° c in bread shape, preliminarily greased vegetable oil, placed into the kneading chamber installation and beats the dough pieces 0.4 Mpa compressed air under pressure and intensity of beating 400 min^-1 for 1 min , baking at a temperature of 190 ± 5° c for 40 minutes. Dough is prepared at the following selection of relationships of recipe components, g per 100 g of dry unhulled wheat grains: milled grain mass of sprouted wheat grains - 154.0, culinary food salt - 1.5, dry wheat gluten - 2.9, whey dry milk curd - 1.0, concentrated apple juice - 5.0, water-based on the dough moisture content 51.0 %.

EFFECT: proposed method for production of aerated bread from sprouted wheat grains increases quality, nutritive value and bread yield, slower its hardening process, intensify the process of preparation of products of dietary purpose due to exclusion of steps of fermentation and proving, reduce energy and labour intensity of the production process, reduce prime cost of finished product, extend the range of grain bread.

1 cl, 1 tbl, 2 ex

Description

The invention relates to the food industry, in particular to baking, and can be used to produce bread from bioactivated grain.

The closest in technical essence and the achieved effect is the method of production of bread "Tibet", which involves soaking unpeeled grain of wheat in water for 7-10 hours at a temperature of 20-24 ° C, germination for 10-12 hours at a temperature of 20-24 ° FROM; part of the sprouted grain is dried to a moisture content of 30% and milled, the wet sprouted grain is crushed; kneading is carried out by mixing crushed wet grain and recipe components, except for crushed dried grain; ground dry grain and wet grain are taken in a ratio of 1: (1-20). The dough is fermented for 2-4 hours, and at the end of fermentation, crushed dried grain is added, cut, proofed, and baked for 20-30 minutes at 200-220 ° C [RF Patent No. 2108718, IPC 6 A21B 8/02, publ. 04/20/98 in Bull. No. 11].

Disadvantages - low quality of bread, loss of dry matter during fermentation of the dough (2-3%) and, as a result, low yield of finished products; the duration of the dough preparation process due to the time and energy spent on drying, grinding the grain and fermenting the semi-finished product; the complexity of technological equipment, the complexity, energy intensity.

The technical task of the invention is to improve the quality of grain bread, nutritional value and slow down the staling process, increase the yield of finished products, intensify the dough preparation process, reduce production and energy costs, increase the productivity of the bread production process, and therefore, significantly reduce the cost of production, expand the range of grain bread .

The technical problem of the invention is achieved in that in a method for the production of whipped bread from germinated wheat grains, including bioactivation of wheat grains by soaking unshelled wheat grains, swelling, germinating, grinding bioactivated grains, kneading dough from chopped cereal mass, table salt, dry wheat gluten, whey powder, curd, molding and baking, new is that when kneading dough, apple juice concentrated in The number of 5.0 g per 100 g of dry grains Not peeled, all components are mixed in prescription installation MSK 50, at a rotation frequency of the kneading body 300 min ^-1 for 5 minutes, then the dough from the installation MSK 50 via the solenoid valve formed on the dough pieces weighing 450 g at 25-29 ° C in bread molds previously lubricated with vegetable oil, place them in a two-chamber whipping unit and knock down the dough pieces under a compressed air pressure of 0.4 MPa and a kneading intensity of 400 min ^-1 for 1 min, baking is carried out at temperature 190 ± 5 ° C for 40 min, the dough is prepared with the next choice of ratios of the recipe components, g per 100 g of dry unpeeled wheat grain:

crushed grain mass from germinated wheat grain - 154.0,

edible salt - 1.5,

dry wheat gluten - 2.9,

dry milk curd whey - 1.0,

concentrated apple juice - 5.0,

water - based on the humidity of the test 51.0%.

The technical result of the invention is to improve the quality of grain bread, slowing down the process of staling, increasing the yield of finished products, intensifying the process of making dough, reducing production and energy costs, and increasing the productivity of the bread production process.

A method of producing whipped bread from germinated wheat grain is as follows.

Pre-unshelled wheat grain is washed and kept in drinking water at a temperature of 20 ± 2 ° C for 20-24 hours with periodic washing every 8 hours, then it is washed again and germinated for 10-12 hours. Wheat grain is ground on a dispersant with the diameter of the holes of the matrix is 2 mm. Knead the dough from the crushed grain mass, a salt solution of edible food, dry wheat gluten, whey, dry milk curd, apple juice concentrate, drinking water at the MMS-50 unit at a kneading organ rotation speed of 300 min ^-1 for 5 min, then the dough from the MMS unit -50 through a solenoid valve is molded onto dough pieces weighing 450 g at 25-29 ° C in bread molds pre-lubricated with vegetable oil, which are placed in a two-chamber whipping unit and knock down dough pieces under d advent of compressed air of 0.4 MPa and intensity churning 400 min ^-1 for 1 minute, baking is carried out at a temperature of 190 ± 5 ° C for 40 min. The dough is prepared with the following choice of ratios of the recipe components, g per 100 g of dry unpeeled wheat grain:

crushed grain mass from germinated wheat grain - 154.0,

edible salt - 1.5,

dry wheat gluten - 2.9,

dry milk curd whey - 1.0,

concentrated apple juice - 5.0,

water - based on the humidity of the test 51.0%.

It is significant that during mechanical loosening of dough pieces there is no fermentation and proofing processes, which reduces the technological process of preparing bakery products by 3-5 hours. Preparation of dough using dry milk curd whey and concentrated apple juice can improve the flavor of the whipped product and increase its food value.

Whipped bakery products are preferred for the diet of people suffering primarily from diseases of the gastrointestinal tract.

The method of production of whipped bread from germinated wheat grain is illustrated by the following examples.

Example 1 (prototype)

Pre-unshelled wheat grain is washed and kept in drinking water at a temperature of 20 ° C for 10 hours, then washed again and subjected to germination for 12 hours at 20 ° C.

¼ part of the sprouted grain is dried to a moisture content of 30% and milled to an average particle size of 300 microns. ¾ parts of wet germinated grain are crushed on a dispersant with a diameter of the holes of the matrix 2 mm Knead the dough from the crushed wet grain of wheat and recipe components, except for crushed dried grain. Ground dry grain and wet grain are taken in a ratio of 1: 3. The dough is fermented for 2 hours, and at the end of the fermentation, crushed dried grain is added. Fermented dough is cut into dough pieces weighing 450 g, proofed, and baked for 30 minutes at 220 ° C.

The dough is prepared in the following ratio of recipe components, g per 100 g of dry unpeeled wheat grain:

The crushed grain mass from the germinated grain of wheat - 115.5,

Dried ground cereal mass - 31.9,

Edible salt - 1.5,

Dry milk curd whey - 1.0,

Plant extract - 18.9 (for humidity of the test 45.5%).

Organoleptic and physico-chemical quality indicators of the dough and bread are presented in the table.

Example 2

Pre-unshelled wheat grain is washed and kept in drinking water at a temperature of 20 ° C for 20 hours with periodic washing every 8 hours, then washed again and subjected to germination for 12 hours at 20 ° C. Grind the wheat grain on a dispersant with a diameter of the holes of the matrix 2 mm Knead the dough from crushed grain mass, table salt, dry wheat gluten, whey, dry milk curd, concentrated apple juice, drinking water at the MMS-50 unit at a kneading organ rotation speed of 300 min ^-1 for 5 min, then the dough from the MMS unit -50 through a solenoid valve is molded onto dough pieces weighing 450 g at 27 ° C in bread molds pre-lubricated with vegetable oil, which are then placed in a two-chamber whipping unit and knock down dough pieces under pressure iem compressed air of 0.4 MPa and intensity churning 400 min ^-1 for 1 minute, baking is carried out at a temperature of 190 ° C for 40 min.

The dough is prepared with the following choice of ratios of the recipe components, g per 100 g of dry unpeeled wheat grain:

crushed grain mass from germinated wheat grain - 154.0,

edible salt - 1.5,

dry wheat gluten - 2.9,

dry milk curd whey - 1.0,

concentrated apple juice - 5.0,

water - 35.4 (based on the humidity of the test 51.0%).

Organoleptic and physico-chemical quality indicators of the dough and bread are presented in the table.

As can be seen from table 1, the method of production of whipped bread from germinated wheat grains makes it possible to increase the specific volume of products by 29.5%, the shelf life of fresh products - by 12 hours, the yield - by 7%.

The use of concentrated apple juice and dry wheat gluten leads to a redistribution of moisture in the product in the direction of reducing the mass fraction of free water, which allows to increase the shelf life of its freshness.

When apple juice concentrate is made less than 5 kg per 100 kg of dry unpeeled wheat grain, the dough does not reach the optimal properties necessary to obtain high-quality finished products, their nutritional value decreases. At a dosage of more than 5 kg per 100 kg of dry unpeeled wheat grain, organoleptic deterioration is observed quality bread.

With the duration of kneading of the semi-finished product less than 1 min, a foamy structure of the dough does not form, more than 1 min its destruction is observed.

The proposed method for the production of whipped bread from germinated wheat grain allows you to:

- improve the quality, nutritional value and yield of bread,

- slow down the process of staling;

- to intensify the process of preparing dietary products by eliminating the stages of fermentation and proofing,

- reduce the complexity and energy intensity of the production process,

- reduce the cost of finished products,

- expand the range of grain bread.

Claims (1)

Method for the production of whipped bread from germinated wheat grains, including bioactivation of wheat grains by soaking unshelled wheat grains, swelling, germinating, crushing bioactivated grains, kneading dough from chopped cereal mass, table salt solution, dry wheat gluten, whey curd powder, molding and baking, characterized in that when kneading the dough, it is additionally supplemented with apple juice concentrated in an amount of 5.0 g per 100 g of dry unshelled grain, all epturnye components are mixed at the facility MSK 50, with mixing arm speed of 300 min ^-1 for 5 minutes, then the dough from the installation MSK 50 via the solenoid valve formed on the dough pieces weighing 450 g at 25-29 ° C in a grain form, pre greased with vegetable oil, place them in a two-chamber whipping unit and knock down the dough pieces under a compressed air pressure of 0.4 MPa and a kneading intensity of 400 min ^-1 for 1 min, baking is carried out at a temperature of 190 ± 5 ° C for 40 min, the dough is prepared next choice e the ratio of prescription components, g per 100 g of dry unshelled grain of wheat:
crushed grain mass from germinated wheat grain - 154.0,
edible salt - 1.5,
dry wheat gluten - 2.9,
dry milk curd whey - 1.0,
concentrated apple juice - 5.0,
water - based on the humidity of the test 51.0%.