RU2590721C1 - Method of producing bread for preventive purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: disclosed is method of preventive purpose bread production, in which the dough is prepared by sponge method, for which thick sponge is prepared from 1/2 of recipe quantity of first grade wheat flour, 1/2 of recipe quantity of ground wheat grain flour, flour from bran buckwheat in amount of 5 kg, Baker's compressed yeast in amount of 3.5 kg and water in amount of sponge dough moisture 50 %, sponge dough fermentation is performed during 90 minutes, then one introduces into ready sponge remaining amount of first grade wheat flour and milled wheat grain flour, kneads dough with moisture content equal to 47 % and subject it to fermentation during 60 minutes, fermented dough is cut, proofed during 40 minutes, after which directed to baking, it is baked for 35 minutes at 220 °C, dough is prepared with the following recipe components, kg per 100 kg of flour mixture: first grade wheat flour - 50.0; milled wheat grain flour - 50.0; pressed bakery yeast - 3.5; bran buckwheat flour - 5.0; water taking into account the dough moisture content 47 %.

EFFECT: invention allows to enhance bread quality, nutritive and biological value, content of food fibres, vitamins and mineral substances, enhance preventive properties and treatment effect of bread items, bread yield and freshness preservation period, as well as reduce energy value.

1 cl, 3 tbl, 2 ex

Description

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

The closest in technical essence and the achieved effect is a method for the production of achloride bread from wheat flour of the first grade, baker's yeast and complex food additives - improver "Amilox", including the preparation of dough, fermentation for 1.5 hours, cutting, proofing and baking at 220 ^C. [GOST 25832-89 "bakery Diet. Technical conditions ”].

The disadvantage of this method is the low nutritional value and low yield, insufficient shelf life of their freshness.

The technical task of the invention is to improve the quality of the finished product by increasing the nutritional value of bread from wheat flour of the first grade, increasing the content of dietary fiber in products, enriching with vitamins and minerals, reducing the energy value of products, increasing the yield and preservation of freshness of bread, giving preventive products directionality.

To solve the technical problem of the invention, a method for the production of preventive bread is proposed, characterized in that the dough is prepared in a dough method, for which a thick dough is prepared from 1/2 the recipe amount of wheat flour of the first grade, 1/2 the recipe amount of whole wheat flour, flour from buckwheat bran in an amount of 5 kg, pressed baking yeast in an amount of 3.5 kg and water based on the moisture content of the dough 50%, the dough is fermented for 90 minutes, then into the finished dough they bear the remaining amount of wheat flour of the first grade and flour from whole-ground wheat grains, knead the dough with a moisture content of 47% and ferment it for 60 minutes, fermented dough is cut, proofed for 40 minutes, after which it is sent to baking and baked for 35 minutes at 220 ºС, the dough is prepared with the following contents of the recipe components, kg per 100 kg from a mixture of flour:

baking wheat flour of the first grade - 50.0,

whole wheat flour - 50.0,

pressed baking yeast - 3.5,

buckwheat bran flour - 5.0,

water - taking into account the humidity of the test 47%.

The technical result of the invention is to increase the yield and quality of bread from wheat flour of the first grade, to increase the nutritional value of finished products, to increase the content of dietary fiber, reduce the energy value of products, increase the shelf life of freshness and in their preventive orientation.

The use of whole-wheat flour increases the content of protein and dietary fiber in bread. Buckwheat bran flour is characterized by the nutritional value presented in table 1.

Table 1

End of table 1

The use of flour from buckwheat bran in the production of bread helps to create a favorable intestinal microflora, normalize blood sugar, lower blood pressure and remove toxins, toxic salts and heavy metals from the body.

The method of production of bread for preventive purposes is as follows.

In the production of bread, flour is used from buckwheat bran, taken in an amount of 5% by weight of first-grade wheat flour and whole-wheat flour.

The dough is prepared in a dough method, for which a thick dough is prepared from 1/2 the recipe amount of wheat flour of the first grade and 1/2 the recipe amount of whole wheat flour, flour from buckwheat bran in the amount of 5 kg, pressed yeast in the amount of 3.5 kg, water based on the moisture content of the dough 50%. Fermentation of the dough is carried out for 90 minutes, then the remaining amount of first-grade wheat flour and whole-wheat flour are introduced, the dough is kneaded with a moisture content of 47% and subjected to fermentation for 60 minutes. The fermented dough is cut, the dough pieces are placed within 40 minutes and sent to baking for 35 minutes at 220 ºС.

The dough is prepared with the following contents of the recipe components, kg per 100 kg of flour mixture:

baking wheat flour of the first grade - 50.0,

whole wheat flour - 50.0,

pressed baking yeast - 3.5,

buckwheat bran flour - 5.0,

water - taking into account the humidity of the test 47%.

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

Example 1 (prototype)

Knead the dough with a moisture content of 44% from wheat flour of the first grade, a suspension of pressed baker's yeast, a complex food additive - Amilox improver and water with the following contents of the recipe components, kg per 100 kg of flour:

baking wheat flour of the first grade - 100.0,

pressed baking yeast - 50.0,

complex food additive - Amilox improver - 0.1,

water - 63.25.

The dough is cooked in an uncooked manner, the kneaded dough is fermented for 90 minutes, subjected to cutting, proofing for 40 minutes and then sent to baking, baked for 40 minutes at a temperature of 220 ^o C.

Organoleptic and physico-chemical indicators of the quality of bread are presented in table 2, the main characteristic of the nutritional value of products is in table 3.

Example 2

In the production of bread, flour from buckwheat bran is used, taken in an amount of 5% by weight from a mixture of first-grade wheat flour and whole-wheat flour.

The dough is prepared in a dough method, for which a thick dough is prepared from 25 kg of first-grade wheat flour and 25 kg of whole-wheat flour, 5 kg of flour from buckwheat bran, 3.5 kg of pressed baker’s yeast, water at a moisture content calculation of 50%. Fermentation of the dough is carried out for 90 minutes, then the remaining amount of first-grade wheat flour and whole-wheat flour are introduced, the dough is kneaded with a moisture content of 47% and subjected to fermentation for 60 minutes. The fermented dough is cut, the dough pieces are left to stand for 40 minutes and sent to baking for 35 minutes at 220 ºС, the dough is prepared with the following contents of the recipe components, kg per 100 kg of flour mixture:

baking wheat flour of the first grade - 50.0,

whole wheat flour - 50.0,

pressed baking yeast - 3.5,

buckwheat bran flour - 5.0,

water - 67.85.

Organoleptic and physico-chemical indicators of the quality of bread are presented in table 2, the main characteristic of the nutritional value of products is in table 3.

table 2

 Table 3

As can be seen from tables 2, 3, the proposed method for the production of preventive bread makes it possible to improve the quality and yield of bread, increase the shelf life of freshness. When 50 kg of whole wheat flour and buckwheat bran flour are added to the dough, 5 kg per 100 kg of the flour mixture increases the nutritional value of the product: the protein content in bread increases by 10.3%, dietary fiber - by 42.9%, potassium - 17.9%, calcium - 35.2%, magnesium - 36.3%, B vitamins - 15.6%, vitamin PP - 39.9%, energy value decreases by 19%, biological value increases compared with the prototype, if the amount of flour from whole-ground wheat grains is more than 50 kg per 100 kg of flour mixture, then the nutritional value of the products increases, on the observed deterioration of their physical and chemical parameters.

When making flour from whole-ground wheat grains of less than 50 kg per 100 kg of flour, a decrease in nutritional value, a decrease in the amount of dietary fiber, minerals and vitamins are observed.

If you take a dosage of flour from buckwheat bran more than 5% per 100 kg of flour, the nutritional value increases, but there is a deterioration in organoleptic and physico-chemical properties.

 When flour is made less than 5% per 100 kg from a mixture of flour, a decrease in nutritional value, a decrease in the number of vitamins and minerals are observed.

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

- improve the quality of bread,

- increase nutritional and biological value,

- reduce energy value,

- increase the content of dietary fiber in products,

- increase the content of vitamins and minerals.

- increase the preventive orientation of products,

- increase the yield of bread,

- increase the shelf life of freshness.

Claims (1)

A method for the production of bread for preventive purposes, characterized in that the dough is cooked in a dough method, for which a thick dough is prepared from 1/2 the recipe amount of wheat flour of the first grade, 1/2 the recipe amount of whole wheat flour, buckwheat flour in the amount of 5 kg, pressed baking yeast in the amount of 3.5 kg and water, based on the moisture content of the dough 50%, the dough is fermented for 90 minutes, then the rest of the first wheat flour is added to the finished dough This and flours from whole-ground wheat grains, knead the dough with a moisture content of 47% and ferment it for 60 minutes, fermented dough is cut, proofed for 40 minutes, then it is sent to baking, baked for 35 minutes at 220 ° C, the dough prepared with the following contents of the recipe components, kg per 100 kg of flour mixture:
first-grade wheat flour 50,0 whole-wheat flour 50,0 pressed baker's yeast 3,5 buckwheat bran flour 5,0 water taking into account the humidity of the test 47%