RU2592619C1 - Method for production of bakery products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of dough by mixing components envisaged by formula and extruded pumpkin seeds, dough fermentation, handling, proofing and baking of dough pieces. Extruded pumpkin seeds are obtained by processing in extruder fresh crude mixture of pumpkin seeds moisture content of shell 32…36 % and wheat seeds with moisture of 13…15 % in ratio 1:4 during 10…15 second sat temperature 100…105 °C with further processing of material coming out of extruder matrix with reduced pressure equal to 0.07…0.08 MPa. Moisture content in extruded product is adjusted by vacuum value at the extruder matrix draw-hole at level not exceeding 8 %.

EFFECT: invention allows to produce bakery products with enriched composition while maintaining high quality and consumer properties and reducing labour intensity of production due to reduced time for production of extrudate.

3 cl, 1 tbl

Description

The invention relates to the food industry, in particular the production of bakery and flour confectionery products of high nutritional and biological value, intended for functional nutrition.

A known method of preparing bakery products of a prophylactic orientation, including obtaining dough by mixing flour, water, a yeast suspension and table salt, as well as cutting and proofing dough and baking dough pieces.

The dough is obtained by mixing at a temperature of 29 ... 32 ° C flour, water and pumpkin mass in the form of an aqueous suspension. In this case, the pumpkin mass is obtained from pumpkin seeds by cold extrusion at a temperature of 30 ... 50 ° C.

The amount of pumpkin mass is taken in the amount of 3 ... 7% by weight of the flour, and the duration of the kneading dough is 4 ... 10 minutes, followed by its fermentation for 120 ... 150 minutes.

This method may further include introducing sugar into the dough in an amount of 1.0 ... 7.0% by weight of flour.

The invention allows to exclude the import of expensive raw materials and reduce the consumption of pressed yeast to 2.0 ... 2.5% by weight of flour, improve the quality of a bakery product by increasing its biological value, improve organoleptic and physico-chemical parameters.

The disadvantage of this method of production of bakery products is the high complexity of obtaining pumpkin mass added to the dough, as well as the insufficiently high quality of the resulting product.

To obtain a pumpkin mass according to this method, it is necessary to dry the pumpkin seeds, separate them from the shell, process them in an extruder by cold extrusion and prepare a suspension from the resulting material [1].

Closest to the proposed invention in technical essence (prototype) is a method of preparing bakery products, which involves preparing the dough by mixing the ingredients provided for in the recipe and extruded pumpkin seeds, fermenting the dough, cutting it, proofing and baking the dough pieces.

Extruded pumpkin seeds are obtained by treating fresh extruded pumpkin seeds with a moisture content of 16 ... 20% for 10 ... 15 s at a temperature of 130 ... 140 ° C in an extruder, followed by exposure to a raw material exiting the extruder matrix with a reduced pressure of 0.06 ... 0 , 07 MPa. The moisture content in the extruded product is controlled by the vacuum at the exit of the die of the extruder matrix at a level of not more than 9%.

Extruded pumpkin seeds should be added to the dough in an amount of 3 ... 5% by weight of flour. At the exit of the die, the extrudate can be cut into particles with a size of 1.0 ... 1.5 mm by a cutting device that is part of the extruder. In addition to the raw seeds in the shell, the pumpkin seeds of gymnosperms can be extruded individually or mixed with seeds in the shell [2].

The main disadvantage of this method of preparing bakery products, namely the increased complexity and pronounced oily taste of the resulting product, is associated with the production of an extrudate of pumpkin seeds.

Reducing the complexity of the production of bakery products is achieved by reducing the time required to obtain an extrudate mixture of pumpkin seeds and wheat grains, since raw, non-drying pumpkin seeds and wheat grains of basic humidity are extruded. Obtained by the present method, the extrudate is well stored in vivo, not requiring additional cooling of the storage medium.

Obtaining bakery products with higher organoleptic properties (taste, smell, etc.) is achieved through the use of an extrudate produced from a mixture of pumpkin seeds and whole wheat grains, which enriches the product with additional protein, dietary fiber, fatty acids, tocopherols, vitamins and trace elements .

It is known that the extrusion of seeds of plants with a high content of fatty acids is ineffective due to the increased rancidity of the resulting extrudate and its insufficient porosity. This drawback can be eliminated by co-extruding a relatively high fatty acid feedstock with starch-containing feedstocks such as wheat grains. Such extrudates with a water content of not more than 7 ... 9% retain almost all the useful properties of the raw materials from which they are developed and are well stored under ordinary conditions [3].

The features of pumpkin seed treatment in an extruder include the following:

1. The extrudates of pumpkin seeds with a shell contain an average of 14 ... 16% fat.

2. The low coefficient of friction of the processed material on the screw of the machine does not allow the extrusion of pumpkin seeds at the humidity that they have immediately after extraction from the fruit (pumpkin). Therefore, after extracting seeds from pumpkins with a moisture content of 32 ... 36%, they should be dried to a moisture content of 18 ... 20%. With a higher moisture content of the seeds, their plastic properties do not allow obtaining the necessary pressure and temperature at the exit from the die of the matrix. In the case of processing overdried seeds, excess oil that is not associated with the extrudate is released at the exit of the die, the product exfoliates and is poorly stored.

3. At a temperature of more than 100 ... 105 ° C in the extruder duct, the oil in the extrudate undergoes intensive oxidation, which does not stop when the resulting product is stored under ordinary conditions. Thus, even short-term storage of the obtained extrudate of pumpkin seeds must be carried out at low temperatures (4 ... 0 ° C).

4. The extrudate has a relatively low porosity with an explosion coefficient in the range of 1.3 ... 1.5.

The proposed invention eliminates these disadvantages as follows. The method involves preparing a dough by mixing the ingredients provided for in the recipe and extruded pumpkin seeds, fermenting the dough, cutting it, proofing and baking the dough pieces.

Extruded pumpkin seeds are obtained by treating in an extruder a mixture of fresh raw pumpkin seeds unrefined from the shell with a moisture content of 32 ... 36% and wheat seeds with a moisture content of 13 ... 15% in a ratio of 1: 4 for 10 ... 15 s at a temperature of 100 ... 105 ° C with subsequent exposure to raw materials emerging from the extruder matrix are reduced pressure equal to 0.07 ... 0.08 MPa. The moisture content in the extruded product is controlled by the vacuum at the exit of the die of the extruder matrix at a level of not more than 8%. At the exit of the die, the extrudate can be cut into particles with a size of 0.8 ... 0.9 mm by a cutting device that is part of the extruder. In addition to the raw seeds in the shell, the pumpkin seeds of gymnosperms can be extruded separately or mixed with seeds in the shell.

An extruded mixture of pumpkin seeds and wheat should be added to the dough in an amount of 14 ... 16% of the mass of flour of the highest grade or first grade or their mixture in any ratio.

Reducing the complexity of the production of bakery products is achieved by reducing the time required to obtain an extrudate of pumpkin seeds, since raw pumpkin seeds that do not require drying are extruded, and wheat has a basic moisture content.

Obtaining bakery products with higher organoleptic characteristics is achieved through the use of an extrudate produced from a mixture of raw, unrefined pumpkin seeds and wheat seeds, which eliminates the loss of lipids during extrusion and deterioration of their quality due to oxidation, and also allows to obtain a higher quality extrudate which can be stored without additional cooling costs.

The quality of the targeted effect on the mixture of raw crude pumpkin and wheat seeds depends on the temperature and time of the extrusion processing, the humidity of the processed raw materials, as well as the air pressure in the zone of extrudate exit from the die.

During extrusion processing of a mixture of pumpkin and wheat seeds for less than 10 s, the cell walls of dietary fiber do not undergo the necessary changes, and when more than 15 s are exceeded, the effect of denaturation of some proteins and a decrease in the activity of the enzymes that make up the seeds are observed. Short-term warming up (no more than 15 s) in the conditions of extrusion processing prevents the destruction of vitamins. The presence of vitamins and an increased proportion of amino nitrogen in the crushed extrudate of a mixture of pumpkin seeds and wheat to particle sizes of 0.8 ... 0.9 mm allows a more intensive process of alcoholic fermentation of the dough to be achieved and, as a result, an increase in its degree of loosening.

Processing temperatures below 100 ° C in a short period of time do not lead to the necessary changes in the dietary fiber of the seed coat, and temperatures above 105 ° C lead to protein denaturation, the destruction of vitamins and gelatinization of starch, which are part of the processed raw materials.

Water in the process of thermoplastic extrusion plays a key role - its content in the processed material determines the temperature of the transition of the raw material into a viscous-fluid state. On the other hand, the porous macrostructure of the extrudate is formed due to water, which, at the temperature of the extrusion process above 100 ° C, acts as a steam generator and has the main effect on the expansion index of the resulting product.

It is known that the movement of moisture in capillary-porous materials of plant origin occurs from zones with a high water content to zones with a lower content. The same thing happens with lipids: in this case, during mixing, compression and homogenization in the working path of the extruder, pumpkin seed lipid particles will penetrate the wheat grains. In the present invention, this effect will be enhanced due to the fact that the gradients of movement of water and lipids coincide (from pumpkin seeds to wheat), which can significantly improve the uniformity of the distribution of lipids by mass of the obtained extrudate. This useful effect is ensured by the fact that a mixture of pumpkin seeds with a moisture content of 32-36% and wheat grains with a moisture content of 13-15% are extruded.

Such parameters of the extrudable raw materials make it possible to obtain an acceptable quality of the extrudate with a sufficiently high lipid content (3.5-4.0%) with a content of 20% pumpkin seeds with shell and 80% wheat in the processed mixture. The explosion coefficient (expansion) of the resulting extrudate is in the range of 4.0 ... 4.2.

During extrusion processing of a mixture of pumpkin seeds and wheat with a moisture content of 17 ... 20%, the extrusion parameters claimed in the method (temperature and duration of the process) do not allow to obtain the extrudate moisture that is most suitable for storage and its subsequent use. Therefore, to obtain the necessary humidity of the extrudate in the process of processing raw materials with different water contents in the inventive method provides for the regulation of air pressure at the exit of the extrudate from the die. This pressure serves both to control the moisture content of the obtained extrudate at a level of no more than 8%, and to increase the intensity of its explosive expansion when the extruder matrix exits the die.

Extrusion processing of a mixture of pumpkin and wheat seeds and the effect of a reduced pressure of 0.07 ... 0.08 MPa at the extrudate exit from the die causes biochemical changes that contribute to a decrease in the content of native starch and an increase in the amount of water-soluble carbohydrates.

It is optimal to use crushed extrudate of a mixture of pumpkin seeds and wheat in an amount of 14 ... 16% by weight of flour of the highest or first grade or a mixture in any ratio, which helps to intensify alcohol fermentation and increase the nutritional value of bakery products by increasing the content and quality of fat.

The use of crushed extrudate of pumpkin seeds in an amount of less than 14% by weight of flour of the highest or first grade or a mixture thereof in any ratio increases the nutritional value of bakery products, but leads to a slight improvement in organoleptic and physico-chemical parameters, such as porosity structure, specific volume.

The use of crushed extrudate of pumpkin seeds in an amount of more than 16% by weight of premium or first grade wheat flour or a mixture thereof in any ratio increases the nutritional value of bakery products, but leads to a deterioration in the appearance of products, reduces organoleptic characteristics, specific volume, porosity and consumer properties the resulting product.

The method is implemented as follows. A mixture of fresh unrefined pumpkin seeds with a moisture content of 32 ... 36% and wheat seeds with a moisture content of 13 ... 15% in a ratio of 1: 4 is processed in an extruder for 10 ... 15 s at a temperature of 100 ... 105 ° C.

The extrudate exiting the die of the machine is subjected to reduced pressure equal to 0.07 ... 0.08 MPa, with the aim of more intensive “boiling” (expansion) and reaching moisture no more than 8% in it. At the same time, the extrudate is cut into particles with a size of 0.8 ... 0.9 mm by a cutting device included in the extruder.

The resulting extrudate is mixed with the ingredients included in the bakery recipe in the amount of 14 ... 16% of the mass used for kneading wheat flour of the highest grade or first grade, or a mixture thereof in any ratio.

An example of a specific implementation of the method.

An extrudate is obtained from a mixture of pumpkin seeds and wheat. The dough is cooked in an uncooked manner. The dough is made from wheat flour of the highest grade or first grade, or a mixture thereof in any ratio, pressed baker's yeast, a solution of salt, water, an extrudate of a mixture of pumpkin seeds and wheat.

A mixed dough with a moisture content of 44 ... 46% is left for fermentation for 160 minutes at a temperature of 32 ... 34 ° C. During fermentation, after 50 ... 55 minutes, the dough is heated.

The fermented dough is served for cutting, where it is divided into pieces of a given mass and rounding the workpieces by hand or using appropriate machines.

Next, the rounded dough pieces are served for proofing in a proofer at an air temperature of 35 ... 40 ° C and a relative humidity of 80 ... 85%.

Spaced dough pieces are sent to baking at a temperature of 220 ... 225 ° C. The baking time is 25 ... 30 minutes.

The results of the assessment of quality indicators of bread prepared by the present method and baked by the prototype are shown in the table.

When adding 13% of the extrudate of a mixture of pumpkin seeds and wheat to the mass of wheat flour of the first grade, the specific volume of bread slightly differs from the control - by 3.65%, porosity remains at the control level, humidity - within the limits established by the standard, sample stability - at the control level . Using this amount of extrudate mixture of pumpkin seeds and wheat improves the nutritional value of bread.

When using a 15% extrudate of a mixture of pumpkin seeds and wheat to the mass of wheat flour of the first grade, the specific volume of bread increases by 10.3%, porosity increases by 4.2%, shape stability increases by 7.0%, humidity - within the limits established by the standard. The bread has an attractive appearance, the color of the crumb is grayish with a yellow tint, a pleasant taste and aroma.

With the addition of 17% of the extrudate of a mixture of pumpkin seeds and wheat to the mass of wheat flour of the first grade, the specific volume of bread increases by 10.5% relative to the control, porosity - by 2.7%, shape stability increases by 5.1%, humidity - within established by the standard. The bread has an attractive appearance, the color of the crumb is light with a grayish-yellow hue, the taste and aroma are slightly reduced compared to the previous sample.

Thus, when using an extrudate of a mixture of pumpkin seeds and wheat in an amount of 15% by weight of wheat flour of the first grade, the bread has an attractive appearance, pleasant taste and aroma. The structure of porosity: medium, uniform, developed; the crumb of bread is well-baked, moist, not sticky to the touch, with barely noticeable inclusions of extrudate particles. The color of the crumb of the finished bread is light and light with a grayish-yellow hue.

Using the proposed method allows to obtain bakery products with an enriched composition while maintaining high quality, consumer properties and reduce the complexity of production by reducing the time spent on the extrudate.

Literature

1. RU 2326536 C1, publ. 06/20/2008.

2. RU 2486753 C2, publ. 07/10/2013.

3. Kurochkin A.A. Extrudates from plant materials with a high content of lipids / A.A. Kurochkin, G.V. Shaburova, D.I. Frolov, P.K. Voronina // Bulletin of the Samara State Agricultural Academy. - 2014 - No. 4. - S. 70-74.

Claims (3)

1. Method for the production of bakery products, including the preparation of the dough by mixing the components provided for by the recipe and extruded, not peeled pumpkin seed shells, fermenting the dough, its cutting, proofing and baking dough pieces, characterized in that the extrusion processing of pumpkin seeds with a moisture content of 32 ... 36% carried out in a mixture with wheat with a moisture content of 13 ... 15% in a ratio of 1: 4 at a temperature of 100 ... 105 ° C, followed by exposure to the raw materials leaving the extruder matrix with a reduced pressure of 0.07 ... 0.08 MPa, while neigh moisture of the extruded product regulate the amount of vacuum at the exit from the extruder die matrix at a level no more than 8%. 2. The method according to p. 1, characterized in that the extrudate at the exit of the die is cut into particles with a size of 0.8 ... 0.9 mm 3. The method according to p. 1, characterized in that the extruded mixture of pumpkin seeds and wheat is added in an amount of 14 ... 16% to the mass of premium grade wheat flour or first grade, or a mixture thereof in any ratio.