RU2611142C1 - Dietary bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to its bakery branch and can be used to expand the range of dietary bread varieties possessing prophylactic properties. The dietary bread production method involves pre-dough preparation, dough kneading, dough fermentation, handling, proofing and baking. Gluten-free mixtures "Black bread", "White bread", "Brown bread", "Pulse crop bread" are used as flour ingredient. Pre-dough is prepared by mixing of the above mixtures taken in equal proportions with potable water 45°C hot, further fermentation during 12-18 hours follows. After the fermentation is finished, the pre-dough is added to the flour composition including either four gluten-free mixtures or three ones or two ones taken in equal proportions, or to one of these mixtures. Herewith moisture content of the dough is kept within 47÷2%.

EFFECT: invention ensures production of gluten-free and yeast-free bread equivalent to grain one and causing no food allergy.

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Description

The invention relates to the food industry, in particular to its baking industry, and can be used to expand the range of diet bread with therapeutic properties for patients suffering from gluten-induced pathology.

A known method of producing yeast-free bread on the basis of natural fermentation, which prepare the fermentation of natural fermentation from peeled rye flour, sugar and / or honey and water during a two-phase process, the first phase lasting 24-48 hours at an ambient temperature of 18-36 ° C, and the second phase is 10-12 hours at the same temperature as the first. The resulting sourdough is used for baking rye and wheat-rye bread that does not contain baking yeast and preservatives (see patent EA 200901317 from 2009.10.27, publ. 2011.04.29)

A known method of preparing yeast-free bread, including the preparation of dough from sourdough, flour, dough kneading, dipping, proofing, molding and baking, moreover, as ingredients take rye flour or wheat flour or a mixture thereof, spring water, sea salt. In this case, the curing is carried out manually for 15-20 minutes by stretching the dough, after which it is placed in the refrigerator for 8-10 hours, molded, placed for 4-5 hours and baked for 1-1.5 hours at T = 220 ° C, and the sourdough is prepared on rye or wheat flour and spring water in the following ratio of components, wt. % of the total amount of sourdough: peeled rye or wheat flour 62.5-70.0; spring water 30.0-37.5, for 15-21 days in 3 phases, where each phase includes 5-7 days for rye, and for 18-24 days in 3 phases, where each phase includes 6-8 days for wheat. The invention provides quality indicators of finished products, good physicochemical parameters, namely high porosity, acidity, humidity, lack of toxic elements and radionuclides, long shelf life without staling (see RF patent 2561525, A21D 8/02 2014).

A known method of preparing yeast-free bread, involving kneading dough from flour, hop yeast, salt and water, fermenting, cutting, proofing the dough pieces and baking them, is new, that grade I wheat flour is used as flour, hop is used as hop yeast hop starter culture, for the preparation of which a suspension is used from the carbohydrate-protein fraction of amaranth, ground hop cones and water, the hop starter is added to the dough with a batch of 24 kg of starter per 100 kg of flour in the dough, while the carbohydrate-protein fraction of amaranth is a grain of 9-11% moisture with a particle size of 0.2-0.6 mm, which is the product remaining after separation of the embryos and seed shells, which are sent to receive amaranth oil (see RF patent 2258372 , A21D 8/02, A21D 2/36 2004).

Closest to the claimed method is the preparation of diet bread, which includes the steps of making dough from a portion of flour, yeast suspension and drinking water, fermenting it, making dough by mixing dough and the rest of the raw materials with the rest of the flour, fermenting dough, cutting, proofing and baking dough pieces . At the same time, for the preparation of dough, for 100 kg of flour in the dough, either 30 ÷ 70 kg of oat flour and 3 ÷ 5 kg of rye fermented malt, or 30 ÷ 60 kg of oat flour and 10 ÷ 15 kg of peeled rye flour, or 30 kg of oat flour are used flour in the form of tea leaves and 10 ÷ 20 kg of wheat flour, yeast suspension and drinking water, and for the preparation of dough - 2 kg of edible salt, 1 ÷ 5 kg of granulated sugar, drinking water and the remaining mass of wheat flour of the first or higher grade. The duration of fermentation of the dough is maintained within 70–90 min, the dough is 20–40 min, the humidity of the dough is 47–52%, depending on the mass fraction of oatmeal and wheat flour in it. The invention allows to improve the organoleptic properties of diet bread with both good quality and high content of oat flour in its formulation (see RF patent 2414132, A21D 13/08)

However, the well-known technical solutions for the production of dietary bread do not solve the problems for the nutrition of children with gluten intolerance; gluten-free products are offered. However, there are practically no gluten-free products of domestic manufacturers. In this regard, the creation of specialized gluten-free bread for children with gluten intolerance is a priority. Patients with food allergies and food hypersensitivity to gluten, the duration of the gluten-free diet can be individual and limited to certain periods.

Thus, the technical problem to which this invention is directed is to provide a method for producing gluten-free and yeast-free bread that is adequate to cereal and does not cause food allergies.

The problem is solved in a method for the production of dietary bread, including preparation of dough, kneading dough, fermenting dough, cutting, proofing and baking, and gluten-free mixtures “Dark bread”, “White bread”, “Gray bread” are used as a flour ingredient “Legume bread”, preparation of the dough is carried out by mixing these mixtures, taken in equal proportions with drinking water with a temperature of 45 ° C, followed by aging for 12-18 hours, after the fermentation, the dough is introduced into the flour composition, including For the four mixture of gluten, or three, or two, in equal proportions, or one of these mixtures, wherein the humidity test is maintained in the range 47 ÷ 52%, the sponge used in an amount of 7-10%.

In recent years, there has been a significant increase in the number of patients suffering from gluten intolerance, which is found in cereals such as wheat, rye, and barley. Gluten intolerance is due to three main mechanisms. The most famous mechanism of gluten intolerance is associated with celiac disease. This is an autoimmune disease that develops in genetically predisposed individuals and is characterized by damage to the mucous membrane of the small intestine. The prevalence of celiac disease in Western countries is detected in 1-2% of the population. The second mechanism of gluten intolerance is associated with food allergies to wheat and is accompanied by high levels of allergen-specific IgE antibodies to individual cereals in the blood serum. The third mechanism of gluten intolerance is associated with the production of antibodies of the IgG class and is called food hypersensitivity. All patients with diagnosed gluten intolerance need a strict runuten diet. In this case, a gluten-free diet is prescribed for patients with celiac disease. Patients with food allergies and food hypersensitivity to gluten, the duration of the gluten-free diet can be individual and limited to certain periods. Appointment of adequate gluten-free nutrition in patients leads to gluten intolerance to a stable remission of the disease. Gluten-free foods are available for children with gluten intolerance. However, there are practically no gluten-free products of domestic manufacturers.

In this regard, the creation of hypoallergenic products, such as specialized gluten-free bread, is relevant not only for children, but also an allergy to yeast.

For the preparation of hypoallergenic products, ready-made mixtures of the Garnets company are used: gluten-free mixtures “Dark bread”, “White bread”, “Gray bread”, “Grain legume bread”. However, yeast is required to make bread from these mixtures. We have developed a method of making bread without the use of yeast in the preparation of dough.

We prepare the dough from these four mixtures taken in equal proportions. Ready dough is added to the flour composition. The composition may consist of four mixtures, or three, or two, or only one, but the couple must be four.

The method is as follows.

For the production of dietary bread, gluten-free mixtures are taken:

Gluten-free mixture “Dark bread”, containing: corn starch, flaxseed flour, unboiled buckwheat flour, rice flour;

Gluten-free mixture “White bread”, containing: corn starch, rice flour, topioca starch, amaranth flour, white linen flour;

Gluten-free mixture “Gray bread”, containing: corn starch, unpaired buckwheat flour, rice flour;

Gluten-free "Legume Bread" mixture containing: corn starch, corn starch, chickpea flour, lentil flour.

The dough is prepared by mixing these mixtures taken in equal proportions with drinking water at a temperature of 45 ° C, followed by aging for 12-18 hours. Upon completion of the fermentation, the dough is immediately added to the flour composition, which includes either four gluten-free mixtures, or three or two, taken in equal proportions, or in one of these mixtures. In this case, the dough is taken in an amount of 7-10%, and the humidity of the test is maintained within 47 ÷ 52%. Then make the dough kneading, fermentation of the dough, its cutting, proofing and baking.

By varying the number of mixtures, creating different compositions, you can get a diverse assortment of taste preferences, and at the same time, dietary bread will be yeast-free and gluten-free.

Example 1. For the preparation of dietary bread, take on the basis of 1 loaf (weighing 370 g), with a flow rate of 1/2 packet of the mixture is 70-100 g of dough. Prepare a dough of four gluten-free mixtures “Dark bread”, “White bread”, “Gray bread”, “Legume bread”, taken in equal proportions. Then warm water is added at t - 45 ° С - until the consistency of thick sour cream, after which it is tightly covered with several layers of film and put in a warm place for 12 hours until bubbles and a characteristic smell. We create a flour composition from the gluten-free mixture “Dark bread”, “Gray bread” and “Leguminous bread” and add dough to it. Humidity test 47%. Then we make the kneading of the dough, fermentation of the dough, its cutting, proofing and baking according to known technology.

Example 2. Dietary bread is prepared analogously to example 1, with the exception of flour composition. Gluten-free mixes “White bread” and “Legume bread” are taken. The dough is kept for 18 hours.

Example. 3 Dietary bread is prepared analogously to example 1, except that the flour composition is composed of four gluten-free mixtures “Dark bread”, “White bread”, “Gray bread”, “Legume bread”.

Example 4. Dietary bread is prepared analogously to example 1, except that the flour composition is made up of a single mixture of "leguminous bread".

Claims (1)

Method for the production of dietary bread, including preparation of dough, kneading dough, fermenting dough, cutting, proofing and baking, characterized in that gluten-free mixtures “Dark bread”, “White bread”, “Gray bread”, “ Legume bread ”, preparation of the dough is carried out by mixing these mixtures taken in equal proportions with drinking water with a temperature of 45 ° C, followed by aging for 12-18 hours, after the fermentation is completed, the dough is added to the flour composition, which includes either four mixtures of b of gluten, or three, or two, in equal proportions, or one of these mixtures, wherein the humidity test is maintained in the range 47 ÷ 52%, the sponge used in an amount of 7-10%.