RU2621997C1 - Method for production of aerated bread from whole-milled triticale grain flour - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes kneading dough from whole-milled triticale grain flour, buckwheat flour, lentil flour, food table salt, concentrated apple juice, its moulding and baking. All the recipe components are mixed in the MMC-50 plant at the kneading body rotation frequency of 500 min^-1 within 7 minutes. The dough from the MMC-50 plant through a solenoid valve is moulded into dough pieces weighing 350 and 550 g at 27°C in bread moulds pre-oiled with vegetable oil. The dough pieces are placed into a bicameral whipping plant and whipped under the compressed air pressure of 0.4 MPa and the whipping intensity of 600 min^-1 for 30 s. Baking is carried out at the temperature of 185 ± 5°C for 40 min. The dough is prepared with the following ratio choice of the recipe components: g: whole-milled triticale flour 90.0, buckwheat flour 5.0, lentil flour 5.0, concentrated apple juice 5.0, table salt 1.5, water - by calculation (for the dough humidity of 56.0%).

EFFECT: invention allows to improve the quality, nutritional value and yield of bread, to improve the quality of products by organoleptic and physicochemical indices, and to increase the storage life.

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Description

The invention relates to the food industry, in particular to baking, and can be used to produce bread from whole-ground triticale grains.

The closest in technical essence and the achieved effect is a method of producing beaten yeast-free bread of increased nutritional value, characterized in that the washed, dried, unpeeled wheat grain is crushed into flour, sieved, knead the dough from whole-grain flour, citric acid, table salt and drinking water, the test is carried out in shake up kneading chamber at a speed kneader body 15 s ^-1 for 5-15 min, then the chamber supplied with air under pressure of 0.4 MPa and wasp estvlyayut nailing test at 20 ° C for 6-12 minutes, at a speed kneader body 20 s ^-1, after churning process molded dough pieces weighing 0.25 kg at the working pressure of 0.4 MPa and produce baked at a temperature of 228- 232 ° C, and the dough is prepared with the next choice of the ratio of components, g: whole-ground wheat grain 100, common table salt 1.3, citric acid 0.1-0.3, water - by calculation. [RF patent No. 2008107161/13, IPC 6 А21В 8/02, publ. 08/20/2009 in Bul. No. 23].

The disadvantages of this method of bread production are the low nutritional value of the products and the quality of bread due to the low content of vitamins, proteins, dietary fiber, micro and macro elements, 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 the technological design of the equipment, the complexity, energy intensity.

The technical task of the invention is to improve the quality of products by organoleptic and physico-chemical indicators, expanding the assortment, increasing the shelf life, obtaining a functional product with improved nutritional value due to the increased content of essential amino acids, dietary fiber, vitamins of groups B, A, E, PP and mineral substances.

The technical problem of the invention is achieved by the fact that in the method for the production of whipped bread from whole-wheat flour triticale, including kneading dough from whole-wheat flour triticale, buckwheat flour, lentil flour, concentrated apple juice, edible salt, molding and baking, new is that when kneading dough, buckwheat flour is added in an amount of 5.0 g, lentil flour in an amount of 5.0 g, concentrated apple juice 5 g per 100 g of flour, all the recipe components are mixed in ke MMC-50 at a kneading organ rotation speed of 500 min ^-1 for 7 min, then from the MMC-50 installation, they are molded through a solenoid valve onto dough pieces weighing 350 and 550 g at 27 ° C in bread forms previously lubricated with vegetable oil, placed them into a two-chamber whipping unit and knocking down dough pieces under a compressed air pressure of 0.4 MPa and a knocking intensity of 600 min ^-1 for 30 sec, baking is carried out at a temperature of 185 ± 5 ° C for 40 min. The dough is prepared with the next choice of the ratio of prescription components, g:

whole-triticale flour 90.0 buckwheat flour 5,0 lentil flour 5,0 concentrated apple juice 5,0 edible salt 1,5 water calculated (for dough humidity 56.0%)

The technical result of the invention is to improve the quality of bread for functional purposes, to increase the nutritional value of products due to the enrichment of essential amino acids, dietary fiber, vitamins of groups B, A, E, PP and minerals.

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-triticale flour with the addition of buckwheat flour, lentil flour and concentrated apple juice. The quality of bread is improved by slowing down the process of staling, increasing the yield of finished products, reducing production space and energy consumption, increasing the productivity of the bread production process.

A method for the production of whipped bread from whole-triticale flour is as follows.

Knead the dough from whole-ground flour of triticale, buckwheat flour, lentil flour, sodium chloride solution, concentrated apple juice, drinking water at the MMS-50 unit at a kneading organ rotation speed of 500 min ^-1 for 7 min, then the dough from the MMS-unit 50, through a solenoid valve, form dough pieces weighing 350 and 550 g at 27 ° C in bread molds pre-lubricated with vegetable oil, which are then placed in a two-chamber whipping unit, and knock down dough pieces under compressed pressure air 0.4 MPa and the intensity of whipping 600 min ^-1 for 30 s, baking is carried out at a temperature of 185 ± 5 ° C for 40 minutes The dough is prepared with the next choice of the ratio of prescription components, g:

whole-triticale flour 90.0 buckwheat flour 5,0 lentil flour 5,0 concentrated apple juice 5,0 edible salt 1,5 water calculated (for dough humidity 56.0%)

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 concentrated apple juice can improve the flavor of the whipped product and increase its nutritional value.

The use of whole-ground flour triticale, buckwheat flour and lentil flour allows you to enrich your bread with protein, vitamins A, groups B, C, P (rutin), PP, dietary fiber, organic acids: malic, oxalic, maleic, citric, folic. Concentrated apple juice enriches products with acids such as caffeine, ferulic, procathechic, vanillic, n-coumaric, n-hydroxy-benzoic, gallic, chlorogenic, B, C, E, PP, H vitamins, minerals: potassium, sodium, magnesium, phosphorus, iron, etc.

Whipped bakery products are preferred for functional use.

A method for the production of whipped bread from whole-triticale flour is illustrated by the following examples.

Example 1 (prototype)

Prepare the dough from whole-ground flour triticale, table salt, drinking water, carry out molding and baking, while new is that when kneading dough, citric acid is additionally added in the amount of 0.2 g per 100 g of flour, all recipe components they are mixed at the MMS-50 installation at a kneading organ rotational speed of 300 min ^-1 for 10 minutes, then from the MMS-50 installation, they are molded through the electromagnetic valve onto dough pieces weighing 350 g at 27 ° C in bread molds pre-lubricated with vegetable oil, mixed with they are pressed into a two-chamber whipping unit and knocked down dough pieces under a pressure of compressed air of 0.4 MPa and a kneading intensity of 500 min ^-1 for 30 sec, baking is carried out at a temperature of 185 ° C for 40 min, the dough is prepared with the next choice of the ratio of recipe components , g per 100 g:

whole-wheat flour 100.0 food salt 1,5 water by calculation (for humidity of the test 52.0%)

Organoleptic and physico-chemical indicators of the quality of the test and bread are presented in table 1.

Example 2

The dough is prepared from whole-ground flour of triticale, buckwheat flour, lentil flour, concentrated apple juice, table salt, drinking water, molding and baking are carried out, while new is that when mixing the dough 5.0 g buckwheat flour is added to it. , lentil flour 5.0 g concentrated apple juice 5.0 g all components are mixed in prescription installation MSK 50, with the frequency of rotation of the kneading body 500 min ^-1 for 7 minutes, then the installation MSK 50 through the electromagnetic valve is molded test s preparations weighing 550 g at 27 ° C in bread molds pre-lubricated with vegetable oil, place them in a two-chamber whipping unit and knock down the dough pieces under compressed air pressure of 0.4 MPa and a churning intensity of 600 min ^-1 for 30 sec, baking is carried out at temperature of 190 ° C for 40 minutes, the dough is prepared with the next choice of the ratio of prescription components, g:

whole-triticale flour 90.0 buckwheat flour 5,0 lentil flour 5,0 concentrated apple juice 5,0 edible salt 1,5 water calculated (for dough humidity 56.0%)

Organoleptic and physico-chemical indicators of the quality of the test and bread are presented in table 1.

Table 1

As can be seen from table 1, the method for the production of whipped bread from whole-ground flour triticale according to method No. 2 makes it possible to increase the shelf life of products by 48 hours, the yield by 7%. The quality of bread from whole-ground flour triticale, buckwheat flour, lentil flour, concentrated apple juice is not inferior to the control in organic terms, but surpasses it in physical and chemical parameters. If the ratio of components is changed, organoleptic and physico-chemical quality indicators will deteriorate.

The use of concentrated apple juice 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-ground flour enriched with buckwheat flour, lentil flour and concentrated apple juice is positioned as a bread technology for functional nutrition.

If the number of fortifiers in the recipe is less, then this type of whipped bread will have low nutritional and biological value, and if it is more, then the organoleptic and physico-chemical indicators of the quality of bread will deteriorate. With the duration of kneading the semi-finished product less than 30 seconds, a foamy structure of the dough is not formed, more than 30 seconds - it is destroyed.

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

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

- improve the quality of products by organoleptic and physico-chemical indicators,

- slow down the process of staling;

- to intensify the process of preparing functional products by eliminating the stages of fermentation and proofing,

- reduce the complexity and energy intensity of the production process,

- reduce the cost of finished products,

- expand the range of bread for functional purposes.

Claims (2)

A method for the production of whipped bread from whole-ground triticale grains, including kneading dough from whole-ground triticale grains, buckwheat flour, lentil flour, table salt, concentrated apple juice, molding and baking, while all the recipe components are mixed in the MMS-50 unit at a speed kneading organ 500 min ^-1 for 7 min, then from the MMS-50 installation, through a solenoid valve, they are molded into dough pieces weighing 350 and 550 g at 27 ° C in bread forms pre-lubricated with vegetable with oil, place them in a two-chamber whipping unit and knock down dough pieces under a compressed air pressure of 0.4 MPa and a whipping intensity of 600 min ^-1 for 30 s, baking is carried out at a temperature of 185 ± 5 ° С for 40 min, the dough is prepared at the next choice of the ratio of prescription components, g: whole-triticale flour 90.0 buckwheat flour 5,0 lentil flour 5,0 concentrated apple juice 5,0 edible salt 1,5 water calculated (for dough humidity 56.0%)