RU2619277C2 - Method for producing grain bread - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for producing grain bread, characterized in that the unhulled wheat grain is cleaned, washed and maintained in the drinking water at the temperature of 18-20°C for 20-24 hours, then washed again, and subjected to germination for 10-12 h to the size of sprouts not more than 1.5 mm, ground by passing through the grinder with the openings diameter of 2 mm, the dough is kneaded from the ground grain mass of bioactivated wheat grain, the table salt solution, the slurry of pressed baking yeast, the dry leaven "Hop Cereal" from bioactivated wheat grain and buckwheat bran flour, then the dough is subjected to cutting, proofing and baking; when kneading the dough, ground grain mass of bio-activated wheat is first introduced in the dough-kneading machine, then while running the kneading element of the dough-kneading machine, the table salt solution, the slurry of pressed baking yeast, then the dry leaven "Hop Cereal" from bio-activated wheat and the buckwheat bran flour are added gradually, kneading is continued for 3-5 min, the dough pieces are moulded immediately after the dough kneading, baking is carried out at the temperature of 190-220°C for 30-35 min. The dough is made in certain proportions.

EFFECT: invention allows to improve the quality of finished products due to increasing the food and biological value, increasing their microbiological purity, increasing the content of antioxidants, to intensify the grain bread production process, to extend the products freshness preservation, as well as to expand the range of grain bakery products.

2 tbl, 2 ex

Description

The invention relates to the food industry, in particular to baking, and can be used to produce bread from bioactivated grain.

The closest in technical essence and the achieved effect is the method for the production of bread "Spikelet", which includes soaking unpeeled wheat grain, swelling, germinating, grinding, kneading dough from grain crushed mass, table salt in the form of a solution, pressed yeast in the form of a suspension, fermentation, cutting, proofing and baking, when kneading the dough, it is additionally added with dry wheat gluten in an amount of 4-5% by weight of dry grain and 0.05-0.09% ascorbic acid, and all the recipe components are and kneading is introduced in a certain sequence: first, the grain mixture is dosed into the dough mixing machine, then, with the kneading organ working, the homogeneous dry mixture of dry wheat gluten and ascorbic acid is gradually added over 1-1.5 minutes, then table salt in the form of a solution and pressed yeast in the form of a suspension, kneading lasts 7-8 minutes [RF Patent 2292722, IPC ⁷ C2 A21D 13/02, publ. 02/10/2007 in Bul. No. 11].

The disadvantage of this method is the low nutritional value, low antioxidant content and insufficient microbiological purity of bakery products.

The technical task of the invention is to improve the quality of bakery products by increasing their nutritional and biological value, increasing microbiological purity, increasing the content of antioxidants in them, intensifying the process of preparing grain bread and slowing down the process of staling.

To solve the technical problem of the invention, a method for the production of grain bread is proposed, characterized in that the unshelled wheat grain is cleaned, washed and kept in drinking water at a temperature of 18-20 ° C for 20-24 hours, then washed again and subjected to germination for 10- 12 h until the size of the sprouts is not more than 1.5 mm, crushed by passing through a grinder with a hole diameter of 2 mm, knead the dough from the crushed grain mass from bioactivated wheat grain, a solution of table salt, a suspension of press of baker's yeast, dry hop-hop yeast made from bioactivated wheat grains and buckwheat bran flour, then the dough is cut, proofed and baked, when mixing the dough into the dough mixing machine, first chopped cereal mass from bioactivated wheat grain is introduced, then when the mixture is working, a solution of a kneading machine is gradually added a solution of table salt, a suspension of pressed baking yeast, then a dry sourdough “Hop cereal” from bioactivated grain enitsy and buckwheat flour from the bran, kneading continued for 3-5 minutes, molded dough pieces immediately after kneading dough, baking is carried out at a temperature of 190-220 ° C for 30-35 minutes, the dough was prepared with the following content of components Rx, g:

crushed grain mass from bioactivated wheat grain - 130.9,

dry ferment “Hop cereal” from bioactivated wheat grain - 10.0,

buckwheat bran flour - 5.0,

table salt solution - 5.7,

pressed baker's yeast suspension - 8.0,

water - based on the moisture content of the test 48%.

The technical result of the invention is to improve the quality of bakery products by increasing their nutritional and biological value, increasing their microbiological purity and increasing the content of antioxidants in them, in intensifying the process of preparing grain bread and slowing down the process of staling.

Buckwheat bran flour is a gluten-free product. Gluten is contraindicated in people with food allergies or celiac disease. In addition, the protein in buckwheat bran has the highest biological value.

Buckwheat bran flour contains a large number of bioflavonoids - powerful antioxidants that protect our cells from the damaging effects of free radicals and support their normal functions, as well as slow down the aging process.

Dry starter "Hop cereal" from bioactivated wheat grains allows to reduce the activity of the enzymatic complex of germinated grains to a greater extent compared with the use of whey and ascorbic acid, and therefore, to get the best quality bread.

It has a rich chemical composition and allows you to get bakery products of high nutritional value. In addition, the dry hop "Grain hop" has a fairly low cost.

The method of production of grain bread is as follows.

The dough is cooked in an uncooked manner. Pre-unshelled wheat grain is cleaned, washed and kept in drinking water at a temperature of 18-20 ° C for 20-24 hours, then washed again and subjected to germination for 10-12 hours to a size of sprouts of not more than 1.5 mm. Wheat grain is crushed by cutting, passing it through a grinder with a hole diameter of 2 mm. Mix the dough from the crushed grain mass, a table salt solution, a suspension of pressed baker's yeast, dry hop yeast from bioactivated wheat grain, flour from buckwheat bran and drinking water, and all the recipe components are mixed in a certain sequence during mixing: first, into the dough mixer the machine is dosed chopped grain mass from bioactivated wheat grains, then when the kneading organ of the kneading machine is working, the food solution is added oli, pressed yeast in the form of a suspension, dry hop-hop yeast from bioactivated wheat grain, taken in an amount of 10% by weight of dry grain, buckwheat bran flour, taken in an amount of 5% by weight of dry grain, then the batch is continued 3-5 min, the dough pieces are immediately formed after kneading the dough, the baking is carried out at a temperature of 190-220 ° C for 30-35 minutes, the dough is prepared at the following content of the recipe components, g per 100 g of dry unshelled grain:

crushed grain mass from bioactivated wheat grain - 130.9,

dry ferment “Hop cereal” from bioactivated wheat grain - 10.0,

buckwheat bran flour - 5.0,

table salt solution - 5.7,

pressed baker's yeast suspension - 8.0,

water - based on the moisture content of the test 48%.

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

Example 1 (prototype)

Knead the dough with a moisture content of 48%, for which first 154 g of crushed grain mass from bioactivated wheat grain is dosed into the dough mixing machine, then, when the kneading organ is operating, the dough mixing machine is gradually added dry wheat gluten in an amount of 4.5 g to the weight of dry grain and ascorbic acid in an amount 0.5 g to the mass of dry grain, mix the mixture for 1.5 minutes, then add 1.5 g of table salt in the form of a solution and 2.0 g of pressed yeast in the form of a suspension, mixing is continued for 8 minutes. The dough is fermented for 1.5 hours, cut, proofed, and baked for 50 minutes at a temperature of 225 ° C. The dough is prepared in the following ratio of recipe components, g per 100 g of dry unshelled grain:

crushed grain mass - 154.0,

dry wheat gluten - 4.5,

ascorbic acid - 0.5,

edible salt - 1.5,

pressed baking yeast - 2.0,

water - based on the moisture content of the test 48%.

Organoleptic and physico-chemical indicators of the quality of bread are presented in table 1, the main characteristic of the nutritional value of products is in table 2.

Example 2

Prepare grain bread, for which unpeeled wheat grain is cleaned, soaked, germinated, crushed, knead a dough of 130.9 g of chopped cereal mass from bioactivated wheat grain, 5.7 g of sodium chloride solution, 8.0 g of pressed yeast suspension, 10 g of dry hop fermented yeast from bioactivated wheat grains (TU 9195-327-02068108-2015), 5 g of buckwheat flour flour (TU 9293-293-02068108-2014), the batch is continued for 5 minutes. After the dough is cut, the dough pieces are proofed and baked for 35 minutes at a temperature of 200 ° C. The dough is prepared with the following contents of the recipe components, g per 100 g of dry unshelled grain:

crushed grain mass from bioactivated wheat grain - 130.9,

dry ferment “Hop cereal” from bioactivated wheat grain - 10.0,

buckwheat bran flour - 5.0,

table salt solution - 5.7,

pressed baker's yeast suspension - 8.0,

water - based on the moisture content of the test 48%.

Organoleptic and physico-chemical indicators of the quality of bread are presented in table 1, the main characteristic of the nutritional value of products is in table 2.

From table 1 it can be seen that in the proposed method, involving the mixing of dough, dry yeast in the amount of 10.0 g and flour from buckwheat bran in the amount of 5.0 g per 100 g of dry unshelled grain, the organoleptic and physico-chemical characteristics of the finished product remain at the prototype level.

From table 1 and 2 it is seen that the proposed method makes it possible to increase the shelf life of products by 18 hours, the total content of antioxidants by 35%, reduce the number of mesophilic aerobic and facultative anaerobic microorganisms by 33 times, increase the protein content by 7.5%; dietary fiber by 8.5%, calcium by 1.8 times; iron 1.5 times, energy value decreases by 8.0%, biological value increases by 2.5%.

The use of dry yeast and flour from buckwheat bran leads to a redistribution of moisture in the product in the direction of decreasing the mass fraction of free moisture, which allows to increase the shelf life of its freshness.

When dry leaven in the amount of 10 g and flour from buckwheat bran in the amount of 5 g per 100 g of dry unpeeled grain are added to the dough, the required acidity of the dough is immediately provided, which eliminates the fermentation stage and shortens the bread production process by 90 minutes.

When making dough less than 5.0 kg of flour from buckwheat bran instead of a part of bioactivated wheat grain, the nutritional value of the products decreases, and when more than 5.0 kg is made, their physicochemical quality indicators sharply worsen.

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

- to improve the quality of finished products by increasing the nutritional and biological value, increasing their microbiological purity,

- increase the content of antioxidants,

- to intensify the process of production of grain bread,

- increase the shelf life of the freshness of products,

- expand the range of grain bakery products.

Claims (7)

A method of producing cereal bread, characterized in that the unshelled wheat grain is cleaned, washed and kept in drinking water at a temperature of 18-20 ° C for 20-24 hours, then washed again and subjected to germination for 10-12 hours until the size of the sprouts more than 1.5 mm, crushed by passing through a grinder with a hole diameter of 2 mm, knead the dough from crushed grain mass from bioactivated wheat grain, a solution of table salt, a suspension of pressed baking yeast, dry sourdough “Khmeleva cereal "from bioactivated wheat grain and flour from buckwheat bran, then the dough is cut, proofed and baked, when kneading dough into a dough mixing machine, first chopped grain mass from bioactivated wheat grain is added, then, when the kneading organ of the dough mixing machine is working, a solution of table salt is gradually added. , a suspension of pressed baker's yeast, then dry hop-hop yeast from bioactivated wheat and flour from buckwheat bran, the batch is continued 3-5 min, dough pieces are immediately formed after kneading the dough, baking is carried out at a temperature of 190-220 ° C for 30-35 min, the dough is prepared with the following contents of the recipe components, g: crushed grain mass from bioactivated wheat grain - 130.9, dry ferment “Hop cereal” from bioactivated wheat grain - 10.0, buckwheat bran flour - 5.0, table salt solution - 5.7, pressed baker's yeast suspension - 8.0, water - based on the moisture content of the test 48%.