RU2603587C1 - Method for producing aerated bread of whole-milled wheat grains - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bread production. Method for producing aerated bread of whole-milled wheat grains comprises kneading dough of whole-milled wheat grain flour, iodized salt solution, dry curd whey, concentrated apple butter, beet root powder. Note here that all the recipe components are being mixed at the unit MMS-50, with the kneading worm rotation frequency of 300 min^-1 for 5 minutes. Then, dough is being formed via the electromagnetic valve on the dough pieces of 350 and 580 g at temperature of 27 °C in pans, preliminarily greased by vegetable oil, placed into the double-chamber kneading unit, and the dough pieces are being kneaded at compressed air pressure of 0.4 MPa and kneading intensity of 500 min^-1 for 30 seconds. Then, baking ais being performed at temperature of 185±5 °C for 40 minutes. Dough is being prepared at the following ratio of initial recipe components, g per 100 g of whole-milled wheat grains: whole-milled wheat grain flour - 100.0, iodized salt - 1.5, beet root powder - 10.0, dry curd whey - 10.0, concentrated apple butter - 25.0, water - in an amount of the dough moisture content of 54.0 %.

EFFECT: invention provides intensified technological process, higher quality, nutritive value and bread yield, slower hardening process and increased storage life of bread.

1 cl, 1 tbl, 2 ex

Description

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

The closest in technical essence and the achieved effect is a method for the production of beaten yeast-free bread of high nutritional value [RF Patent No. 2008107161/13, IPC 6 А21В 8/02, publ. 08/20/2009 in Bul. No. 23], characterized in that the washed, dried, unpeeled wheat grain is ground into flour, sieved, kneaded dough from whole-grain flour, citric acid, edible salt and drinking water, and kneading the dough is carried out in a whipping chamber at a speed of the kneading organ 15 s ^-1 for 5-15 minutes, then air is supplied to the chamber under a pressure of 0.4 MPa and the test is knocked down at a temperature of 20 ° C for 6-12 minutes at a kneading organ rotation speed of 20 s ^-1 , upon completion of the process knocking mold those blanks weighing 250 g under a working pressure of 0.4 MPa and baking at a temperature of 228-232 ° C, and the dough is prepared the next time the ratio of components is selected, g:

whole grain wheat 100.0 food salt 1.3 lemon acid 0.1-0.3 water by calculation

The disadvantages of this method of bread production are: low nutritional value of products, low quality of bread due to the low content of vitamins, proteins, dietary fiber, micro and macrocells, the duration of the dough preparation process due to the time and energy spent on drying, grinding 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 products according to organoleptic and physico-chemical indicators, to obtain products with a therapeutic and prophylactic orientation for cardiovascular diseases, diseases of the digestive system, metabolic disorders of the body, for all age groups of the population, but in particular for school meals due to its enrichment with organic acids, amino acids and minerals, dietary fiber, vitamins of groups B, E, PP, to intensify the process, p expanding the assortment, increase the shelf life, slow down the process of staling, nutritional value and yield of bread.

To solve the technical problem of the invention, a method for producing whipped bread from whole-ground wheat grains is proposed, characterized by kneading dough from whole-wheat flour, a solution of iodized salt, whey powder, curd, concentrated apple paste, beetroot powder, molding and baking. When kneading the dough, all the recipe components are mixed on the MMS-50 unit at a kneading organ rotation speed of 300 min ^-1 for 5 min, then the dough is formed through the solenoid valve onto dough pieces weighing 350 and 580 g at a temperature of 27 ° C into pre-lubricated molds 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 500 min ^-1 for 30 s, baking is carried out at a temperature of 185 ± 5 ° C for 40 min, the dough is prepared at following choosing a present ratio of the starting components of prescription, g per 100 g of whole grain wheat:

whole-wheat flour 100.0 iodized salt 1,5 beetroot powder 10.0 dry milk curd 10.0 concentrated apple paste 25.0 water based on humidity test 54.0%

The technical result of the invention is to improve the quality of products according to organoleptic and physico-chemical indicators, obtaining products with a therapeutic and prophylactic orientation for cardiovascular diseases, diseases of the digestive system, metabolic disorders of the body, for all age groups of the population, but in particular for school meals by enriching it with organic acids, amino acids and minerals, dietary fiber, vitamins of groups B, E, PP, intensify the technology esky process, product expansion, expand product range, increase shelf life, slow the staling process, improve the quality, nutritional value and yield of corn.

A method of producing whipped bread from whole-wheat flour of wheat is as follows.

To increase the nutritional value of a product, it is necessary to increase the content of organic acids, amino acids, dietary fiber, vitamins, macro- and microelements in it. This is achieved by using whole-wheat flour with the addition of beetroot powder and whey powder, curd, slowing down the process of staling, increasing the yield of finished products and reducing production and energy costs, increasing the productivity of the bread production process.

Knead the dough from a solution of iodized salt, whey whey powder, concentrated apple paste, drinking water, beetroot powder, whole-wheat flour, using a MMS-50 unit at a kneading organ rotational speed of 300 min ^-1 for 5 min, then the dough through an electromagnetic the valve is molded onto test blanks weighing 350 and 580 g at a temperature of 27 ° C into molds pre-lubricated with vegetable oil, which are then placed in a two-chamber whipping unit and knock down the blanks under compression the addition of air 0.4 MPa and the intensity of whipping 500 min ^-1 for 30 s, baking is carried out at a temperature of 185 ± 5 ° C for 40 minutes The dough is prepared at the next choice of the ratio of prescription components, g per 100 g whole-wheat grain:

whole-wheat flour 100.0 iodized salt 1,5 beetroot powder 10.0 dry milk curd 10.0 concentrated apple paste 25.0 water based on humidity test 54.0%

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 on whey with dry milk curd and concentrated apple, beetroot paste can improve the flavor of the whipped product and increase its nutritional value.

The use of whole-wheat flour makes it possible to enrich bread with protein, vitamins E and group B, and dietary fiber. Beetroot powder enriches with carbohydrates, amino acids, pectin substances, B, C, E, P, U vitamins, folic acid, carotenoids, minerals: potassium, sodium, magnesium, phosphorus, iron, iodine, etc.

Whipped bakery products are preferred not only for therapeutic and prophylactic nutrition for cardiovascular diseases, diseases of the digestive system, metabolic disorders of the body, but for school nutrition.

A method for producing whipped bread from whole-wheat flour is illustrated by the following examples.

Example 1 (prototype)

Pre-washed, dried, unpeeled wheat grain is ground into flour, sieved. Then we knead the dough in a knocking chamber at a kneading organ rotational speed of 15 s for 10 min, then air is supplied to the chamber at a pressure of 0.4 MPa and kneading the dough at a temperature of 20 ° C for 9 min at a kneading organ rotational speed of 20 s ^{- 1} , upon completion of the churning process, dough pieces weighing 250 g are formed under a working pressure of 0.4 MPa and baked at a temperature of 228-232 ° C. Knead the dough in the following ratio, g per 100 g of flour from whole-ground wheat grain:

whole grain wheat 100.0 food salt 1.3 lemon acid 0.2 water 86.90 (for humidity test 52%)

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

Example 2

A dough is prepared from a solution of iodized salt (1.5 g of salt was dissolved in 30% of the total weight of water), concentrated apple paste, whey milk powder and the remaining 70% water, beetroot powder and whole-wheat flour. All the recipe components are mixed at the MMS-50 installation at a kneading organ rotational speed of 300 min ^-1 for 5 minutes, then the dough from the MMS-50 installation is formed through the electromagnetic valve onto test blanks weighing 580 g at a temperature of 27 ° C into pre-lubricated molds 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 500 min ^-1 for 30 s, baking is carried out at a temperature of 190 ° C for 40 minutes, the dough is prepared at the next the choice of the ratio of prescription components, g per 100 g of whole-grain wheat:

whole-wheat flour 100.0 iodized salt 1,5 beetroot powder 10.0 dry milk curd 10.0 concentrated apple paste 25.0 water 123.02 (for humidity test 54.0%)

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 for the production of whipped bread from whole-wheat flour makes it possible to increase the specific volume of products by 30.5%, the shelf life of fresh products - by 12 hours, the yield of products - by 9%. The quality of bread in organic terms is not inferior to control, but in physical and chemical parameters exceeds it. If the ratio of components is reduced, organoleptic and physico-chemical quality indicators will deteriorate.

The use of concentrated apple paste and beetroot powder 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.

It has been established that the developed technology of whipped bread from whole-grain flour enriched with beetroot powder, cottage cheese whey powder, and concentrated apple paste is positioned as school food.

If the ratio of beetroot powder, whey powder, cottage cheese, apple paste concentrated in the recipe is less, then this type of whipped bread will have low nutritional and biological value, and if it is more, organoleptic and physico-chemical indicators of bread quality will deteriorate. With the duration of kneading the semi-finished product less than 30 s, a foamy structure of the dough is not formed, more than 30 s its destruction is observed.

The proposed method for the production of whipped bread from whole-wheat flour whole wheat allows:

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

- slow down the process of staling;

- increase the shelf life;

- intensify the process;

- eliminate the stage of fermentation and proofing;

- reduce the complexity and energy intensity of the bread production process;

- reduce the cost of finished products;

- expand the assortment of bread not only with a therapeutic focus, but also for school meals.

Claims (1)

A method for the production of whipped bread from whole-ground wheat grains, characterized in that the dough is made from whole-wheat flour, a solution of iodized salt, whey powder, curd, concentrated apple paste, beetroot powder, molded and baked, when mixing the dough, all the recipe components are mixed on the machine MSK 50, with the frequency of rotation of the kneading body 300 min ^-1 for 5 minutes, then the dough through the solenoid valve formed on the dough pieces weighing 350 and 580 grams at a temperature of 27 ° C. ormy, prelubricated with vegetable oil and placed them in a two-chamber installation and shake up the dough pieces churning under compressed air pressure of 0.4 MPa and intensity churning 500 min ^-1 for 30 s, baking is conducted at a temperature of 185 ± 5 ° C for 40 min , the dough is prepared at the next choice of the ratio of the initial recipe components, g per 100 g whole-wheat grain:
whole-wheat flour 100.0 iodized salt 1,5 beetroot powder 10.0 dry milk curd 10.0 concentrated apple paste 25.0 water based on humidity test 54.0%