RU2603900C1 - Method of producing bread for preventive purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bread production. Method of producing preventive purpose bread comprises kneading dough of first grade wheat flour with addition of wheat bran, milled karkade tea flowers, dried lemon peel, pressed baker's yeast, table salt, granulated sugar and water to provide dough moisture content of 46 %. Then dough is prepared by non-steam method, which is fermented for 90 minutes, cutting, proofing for 40 minutes is carried out, followed by baking for 30 minutes at 220 °C. Dough is prepared at following content of recipe components, kg per 100 kg of flour: first grade bakery wheat flour - 100.0; pressed bakery yeast - 2.0; wheat bran - 5.0; table salt - 1.3; granulated sugar - 3.0; karkade tea flowers - 2.0; lemon peel - 0.44; water - to provide dough moisture content of 46 %.

EFFECT: invention increases output and prolongs freshness of bread, and enables to obtain a finished product having high nutritive and biological value.

1 cl, 5 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 white bread from wheat flour of the first grade, baking yeast and common salt, including dough preparation, its fermentation for 1.5 hours, cutting, proofing and baking at a temperature of 220 ° C [GOST 26987-86. “White bread from first grade wheat flour].

The disadvantage of this method is the low nutritional and biological value, insufficient shelf life of their freshness, lack of preventive focus.

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

Method for the production of preventive bread, characterized in that the dough is kneaded from wheat flour of the first grade with the addition of wheat bran, chopped hibiscus flowers, dried lemon zest, pressed baked yeast, common salt, granulated sugar and water, based on the moisture content of the dough 46% , the dough is prepared in an uncooked manner, the resulting dough is fermented for 90 minutes, the fermented dough is cut, proofed for 40 minutes, after which it is sent to baking, baked for 30 minutes at 220 ° C. The dough is prepared 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 - 2.0;

wheat bran - 5.0;

edible salt - 1.3;

granulated sugar - 3.0;

Hibiscus flowers - 2.0;

lemon zest - 0.44;

water - based on the moisture content of the test 46%.

The technical result of the invention is to improve the quality of bread from wheat flour of the first grade, to increase the nutritional and biological value of finished products, to increase the content of dietary fiber, to increase the shelf life of freshness, to increase the yield of bread and its preventive focus.

The use of first-grade wheat flour increases the content of protein and dietary fiber in bread.

The nutritional value of wheat bran is presented in table 1.

Table 1

The use of wheat 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 nutritional value of hibiscus flowers is presented in table 2.

table 2

The nutritional value of lemon zest is presented in table3.

Table 3

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

In the production of bread, baking wheat flour of the first grade, wheat bran, table salt, granulated sugar, Hibiscus flowers, lemon zest, and pressed baker's yeast are used.

To make bread, knead the dough from wheat flour of the first grade with the addition of wheat bran, chopped hibiscus flowers, dried lemon peel, pressed baker’s yeast, table salt, granulated sugar and water, based on the moisture content of the dough 46%, prepare the dough without any method, obtained the dough is fermented for 90 minutes, the fermented dough is cut, proofed for 40 minutes, after which it is sent to baking, baked for 30 minutes at 220 ° C. The dough is prepared 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 - 2.0;

wheat bran - 5.0;

edible salt - 1.3;

granulated sugar - 3.0;

Hibiscus flowers - 2.0;

lemon zest - 0.44;

water - based on the moisture content of the test 46%.

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

Example 1 (prototype)

White bread is prepared from wheat flour of the first grade.

Knead the dough with a moisture content of 43% from wheat flour of the first grade, a suspension of pressed baker's yeast, table salt 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 - 1.5;

edible salt - 1.3;

water - 65.74.

The dough is prepared in a single-handed manner, the kneaded dough is fermented for 90 minutes, subjected to cutting, proofing for 40 minutes, after which it is sent to baking, baked for 45 minutes at a temperature of 220 ° C. Finished products are analyzed. The analysis data are presented in table 4, the main characteristic of the nutritional value of products is in table 5.

Example 2

Prepared bread for preventive purposes.

Knead the dough from wheat flour of the first grade with the addition of wheat bran, chopped hibiscus flowers, dried lemon peel, pressed baker’s yeast, table salt, granulated sugar and water based on the moisture content of the dough 46%, prepare the dough without any steam, the resulting dough is fermented into for 90 minutes, the fermented dough is subjected to cutting, proofing for 40 minutes, after which it is sent to baking, baked for 30 minutes at 220 ° C. The dough is prepared 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 - 2.0;

wheat bran - 5.0;

edible salt - 1.3;

granulated sugar - 3.0;

Hibiscus flowers - 2.0;

lemon zest - 0.44;

water - 62.44.

Finished products are analyzed. The analysis data are presented in table 4. The main characteristic of the nutritional value of products is in table 5.

Table 4

Table 5

As can be seen from tables 4, 5, the proposed method for the production of functional bread makes it possible to improve the quality and yield of bread.

If, during the kneading of the dough, we take more than the proposed amount of wheat bran, the specific volume of the product will decrease, and a smaller amount of wheat bran will not significantly increase the content of dietary fiber in the finished product.

If during the kneading of the dough to take more colors of hibiscus, the structural and mechanical qualities of the dough deteriorate, and a decrease in the proposed number of colors of hibiscus will reduce the preventive focus of bread.

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

- improve the quality of bread,

- increase nutritional and biological 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)

Method for the production of preventive bread, characterized in that the dough is kneaded from wheat flour of the first grade with the addition of wheat bran, chopped hibiscus flowers, dried lemon peel, pressed yeast, table salt, granulated sugar and water, based on the moisture content of the dough 46% , the dough is prepared in an uncooked manner, the resulting dough is fermented for 90 minutes, the fermented dough is cut, proofed for 40 minutes, after which it is sent to baking, baked for 30 minutes at 220 ° C, the dough is prepared 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 - 2.0;
wheat bran - 5.0;
edible salt - 1.3;
granulated sugar - 3.0;
Hibiscus flowers - 2.0;
lemon zest - 0.44;
water - based on the moisture content of the test 46%.