RU2626158C1 - Bakery improver composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: bakery improver composition comprises a functional basis and nutritional additives including ascorbic acid, ammonium sulphate and monosubstituted calcium phosphate. Wherein enzymatically active flour from thallus of Undaria pinnatifidia brown algae, showing lipoxygenase activity, is used as the functional basis. In addition, the content of food additives to the weight of flour from the thallus of Undaria pinnatifida brown algae is (wt %): ascorbic acid 1.0-3.0; ammonium sulfate 3.40-3.48; monosubstituted calcium phosphate 5.6-6.4.

EFFECT: proposed composition of the bakery improver allows to adjust the baking properties of wheat flour with weak and medium gluten, to intensify the fermentation processes of the dough, to improve the consumer properties of finished bakery products produced using wheat flour, in particular from the mixture of wheat and rye flour, and to increase their freshness preservation time.

2 cl, 2 tbl, 3 dwg, 3 ex

Description

The invention relates to the baking industry of the food industry and can be used to adjust the baking properties of wheat flour with weak and medium strength gluten and to intensify the fermentation processes of dough to ensure high quality bakery products produced using wheat flour, in particular from a mixture of wheat and rye flour , and increase the shelf life of their freshness. The production of a baking improver can be organized at flour mills.

A known baking improver composition containing corn flour, ascorbic acid, as well as mineral additives: calcium carbonate, ammonium phosphate monosubstituted and sodium thiosulfate (see RF patent No. 2242879, publication date 27.12.2004). The composition provides improved quality of bread produced from wheat baking flour with short-lived gluten or from flour with short-lived gluten in combination with high enzymatic activity.

Also known is a baking improver containing linseed flour and in effective amounts a mixture of mineral salts (ammonium sulfate and calcium phosphate monosubstituted) (see RF patent No. 2546165, publication date 04/10/2015). The well-known baking improver can improve the quality of wheat-rye varieties of bread produced using wheat flour with excessively strong gluten, and increase the nutritional value of bakery products.

However, the known compositions of baking improvers do not allow you to adjust the baking properties of wheat flour with weak and medium strength gluten.

Closest to the claimed is the composition of the baking improver, which contains a functional base that exhibits enzymatic (lipoxygenase) activity, flour from the thallus of Japanese kelp (L. japonica) and flour from white beans, as well as ascorbic acid and mineral salts - ammonium sulfate and phosphate calcium (see RF patent No. 2455829, publication date 20.07.2012). The invention improves the consumer properties of bakery products, the production of which uses wheat flour with weak and medium strength gluten, and increase the shelf life. The disadvantages of the known baking improver include the high cost of bean flour, because Currently, the industrial production of bean flour in the Russian Federation is not carried out.

The objective of the invention is to expand the range of baking improvers that provide the adjustment of the baking properties of wheat flour with weak and medium strength gluten and the intensification of the fermentation processes of dough in the production of bakery products produced using wheat flour, in particular from a mixture of wheat and rye flour.

The technical result of the invention is to improve the consumer properties of bakery products produced using wheat flour, in particular from a mixture of wheat and rye flour, and to increase the shelf life of their freshness.

The problem is solved in that the new composition of the baking improver, containing a functional base, exhibiting enzymatic (lipoxygenase) activity - flour from the thallus of seaweed, an additive of oxidizing action - ascorbic acid and in effective amounts a mixture of mineral salts - ammonium sulfate and calcium phosphate monosubstituted, is different in that, as a source of lipoxygenase enzyme, flour from the thallus of brown seaweed Undaria pinnatifolia (Undaria pin) was used natifida). The content of food additives to the mass of flour from the thallus of brown algae Undaria pinnatifida (Undaria pinnatifida) is, wt.%:

vitamin C 1.0-3.0 ammonium sulfate 3.40-3.48 calcium phosphate monosubstituted 5.6-6.4

A comparative analysis of the essential features of analogues and prototype indicates its compliance with the criterion of "novelty."

In this case, the distinguishing features of the claims solve the following functional tasks.

Brown algae Undaria pinnatifida contains a complex of substances belonging to different classes of compounds that determine the adjustment of the baking properties of wheat flour and the qualitative characteristics of finished bakery products produced using wheat flour, in particular from a mixture of wheat and rye flour.

Ascorbic acid (E 300) (TU 9197-006-23377026-2012) as part of a baking improver helps to increase the gas-holding ability of the dough pieces and the specific volume of finished products.

Mineral salts - ammonium sulfate (E 517) (GOST 10873-73 “Purified ammonium sulfate (ammonium sulfate). Technical conditions”) and monosubstituted calcium phosphate (E341 (i)) (TU 2148-584-00205087-2003 “Calcium phosphate 1 -water for the food industry ”) - are activators of the fermentation ability of baker's yeast, enhance the process of carbon dioxide accumulation in the dough (Chizhikova OG, Kalenik TK, Korshenko L.O. Bakery improvers and their functional role in baking: educational allowance - Vladivostok: Far East Publishing House statehood Academy of Economics and Management, 2000 - 64)..

Moreover, going beyond the stated upper limits of the content of the above components of the baking improver leads to an overdose of their content in the target product, and going beyond the stated lower limits leads to a decrease or disappearance of the effectiveness of their action.

The claimed baking improver composition is prepared as follows.

A functional basis exhibiting enzymatic (lipoxygenase) activity is preliminarily prepared, for this purpose, 16-18% of the thrush of Undaria pinnatifida (Undaria pinnatifida), dried in natural conditions in air, is crushed to obtain a homogeneous powder of loose consistency of light brown color with a greenish tint with the characteristic seaweed taste and smell.

In the finished flour from the thallus of the brown algae Undaria pinnatifida, add ascorbic acid, ammonium sulfate and calcium phosphate monosubstituted, taken in the claimed amounts, and thoroughly mixed.

In FIG. Figure 1 shows the dependence of the duration of the rise of the dough on the flour content from the thallus of the brown alga Undaria pinnatifida in wheat flour.

In FIG. 2 shows the change in the crumbiness of the crumb of the finished bread during storage.

In FIG. 3 shows the change in swelling of the crumb of the finished bread during storage.

The study of the possibility of using flour from the thallus of brown algae Undaria pinnatifida as the functional basis of the baking improver was carried out using wheat baking flour of the highest grade (mass fraction of gluten - 23.6%, IDC - 63.3 units, elongation - 16, 0 cm, I group of quality). Flour from the thallus of the brown algae Undaria pinnatifida (Undaria pinnatifida) was introduced into the flour before kneading the dough in the amount (% by weight of flour): 0.25; 0.5; 0.75; 1.0; 1.25; 1.5; 2.0.

1. To determine the effect of flour from the thallus of the brown algae Undaria pinnatifida (Undaria pinnatifida) on the baking properties of wheat flour, an analysis was made of the mass fraction of raw gluten and its quality (elasticity and extensibility).

In accordance with GOST 27839-2013 “Wheat flour. Methods for determining the quantity and quality of gluten "mass fraction of crude gluten was determined on the device MOK-1; elastic properties of gluten - on the IDK 3-M device, with which the ability of gluten to resist the deforming load of compression is determined. The lower the indicated ability of gluten, the more it is compressed and the greater the value is fixed on the device.

Table 1

Mass fraction of raw gluten and its quality depending on the content of flour from the thallus of brown algae Undaria pinnatifida (Undaria pinnatifida) in wheat flour

The content of flour from the thallus of brown algae Undaria pinnatifolia,% Mass fraction of crude gluten,% (ΔX = ± 0.1) Elasticity (IDK), units instrument (ΔX = ± 2.5) Elongation, cm (ΔX = ± 0.25) 0 23.6 63.3 16,0 0.25 25.7 57.3 14.5 0.5 27.1 52.3 14.0 0.75 28,2 56.9 14.5 1,0 28.8 60.0 undefined 1.25 30,4 69.8 undefined 1,5 31,4 70.3 undefined 2.0 33.8 73.9 undefined

From table 1 it follows that when wheat flour is added from the thallus of brown algae Undaria pinnatifida (Undaria pinnatifida), an increase in the mass fraction of crude gluten occurs due to the presence of alginic acid and its salts, alginates, which swell quickly when exposed to water, sorbing water in an amount 200-300 times higher than its own mass.

Studies (table 1) found that the addition of flour from the thallus of brown seaweed Undaria pinnatifida (Undaria pinnatifida) in doses of 0.25-0.75% by weight of wheat flour has a strengthening effect on the gluten of wheat flour - there is an increase in its elasticity (by 9 , 5-17.4 rel.%) And a decrease in elongation (by 9.4-12.5 rel.%), Which is due to the action of the enzyme lipoxygenase, whose activity in flour from the thallus of the brown algae Undaria pinnatifida is 0.185 μmol / mg⋅min.

The enzyme lipoxygenase plays a significant role in oxidative processes. It contributes to the oxidation of unsaturated fatty acids of flour fat with oxygen by air with the formation of hydroperoxide compounds, the oxidative effect of which on the components of the protein-proteinase complex of wheat flour improves its baking properties, which positively affects the quality of the finished bakery products.

With a further increase in the dosage of flour from the thallus of the brown algae Undaria pinnatifida (Undaria pinnatifida), the gluten of wheat flour became not elastic, the elasticity decreased, and it was not possible to determine its extensibility, since it decomposed into individual fragments (table 1).

In the process of bread production, yeast activity plays a large role in shaping the quality of products. The porosity of the crumb and the volume of bread depend on the intensity of gas formation during the fermentation of the dough. It is known that for optimal vital activity of yeast cells and the formation of a full-fledged yeast biomass, a suitable nutrient medium is required, which should contain nitrogen, digestible forms of carbon-containing compounds, macro- and microelements.

The solids of the brown algae Undaria pinnatifida (Undaria pinnatifida) are represented by organic (75.5%) and mineral (25.5%) components. Organic components are composed of carbohydrates (79.5%), nitrogen-containing substances (15.7%), lipids (4.8%). Carbohydrates are represented by alginic acid (24.5%), fucoidan (5.5%) and mannitol (15.1%).

The composition of the protein of brown algae contains from 15 to 23 amino acids, 17 amino acids are found in the proteins of Far Eastern brown algae. A qualitative feature of brown algae proteins is that they contain mono- and diiodamino acids - these are tyrosine, mono- and diiodotyrosine. Iodine can be part of other nitrogen compounds. In this regard, brown algae are considered a complete source of natural iodine, mineral nutrients and free amino acids (Kalenik T.K., Tabakaeva O.V., Semiletova E.V. Phytochemical and carbohydrate composition of brown algae of the Far Eastern region Undaria pinnatifida and Costaria costata / / Health. Medical ecology. Science. - 2014. - No. 3 (57). - P. 28–29; Podkorytova A.V. Treatment and prophylactic and biologically active additives from brown algae // Fisheries. - 2001. - No. 1. - P. 51–52).

2. To establish the effect of flour from the thallus of brown algae Undaria pinnatifida (Undaria pinnatifida) on the vital activity of yeast, the lifting force of the yeast was determined by the duration of the rise of the dough to a height (70 mm) in a standard form.

The studies used dry fast-acting yeast (GOST R 54845-2011 "Dried baker's yeast. Technical conditions").

In FIG. Figure 1 shows that with increasing dosage of flour from the thallus of brown algae Undaria pinnatifida, the rate of rise of the wheat dough decreased, which can be explained by the ability of alginates (salts of alginic acid) and fucoidans of algae to form viscous aqueous solutions, which made the dough heavier, and thereby led to to reduce the lifting force of the yeast.

3. In order to determine the effect of flour from the thallus of brown algae Undaria pinnatifida on the quality parameters of bread (organoleptic and physico-chemical) in production conditions, on the basis of the bakery shop of the Innovative Technological Center of the School of Economics and Management of the Far Eastern Federal University, trial baking of products was carried out according to the following recipe (kg): wheat flour - 100.0; dried baker's yeast - 1.0; edible salt - 1.5; drinking water - according to calculation (test humidity 45%). Flour from the thallus of the brown algae Undaria pinnatifida (Undaria pinnatifida) was added to the mass of wheat flour in the above dosages.

The organoleptic analysis of bread samples showed that the products with the addition of 0.25-0.75% flour from the thallus of the brown alga Undaria pinnatifida had the correct golden-brown shape, on the surface of the products and in the crumb there were interspersed with the used algae. Taste and smell - characteristic of wheat bread, without a taste or smell of the additive; crumb - elastic, with fine uniform thin-walled porosity. An increase in the dosage of flour from the thallus of Undaria pinnatifida brown alga (Undaria pinnatifida) led to the formation of fallen crust of finished products, the appearance of a noticeable aftertaste and smell of seaweed, the bread crumb acquired a gray-green color.

An increase in porosity compared to the control was established when 0.5 to 0.75% flour was added from the thallus of the brown algae Undaria pinnatifida (an increase of 0.3-0.9 abs.%).

Thus, the greatest effect on the influence of flour from the thallus of brown algae Undaria pinnatifida (Undaria pinnatifida) on the baking properties of wheat flour and the quality of bread was obtained at a dosage of 0.5-0.75% by weight of wheat flour.

Since on the surface of bread samples with the addition of flour from the thallus of brown seaweed Undaria pinnatifida and in the crumb of the products there were interspersed with used seaweed, a baking improver with loose consistency is recommended for baking bakery products from a mixture of wheat and rye flour. The dosage of the improver is 0.5-0.75% by weight of the wheat flour contained in the flour mixture, and depends on its baking properties.

Examples of specific embodiments of the invention

Example 1

The baking improver contains, kg:

Flour from the thallus of Undaria 100.0 Vitamin C 1,0 Ammonium sulfate 3.4 Calcium Phosphate Monosubstituted 6.4

Example 2

Flour from the thallus of Undaria 100.0 Vitamin C 2.0 Ammonium sulfate 3.44 Calcium Phosphate Monosubstituted 6.0

Example 3

Flour from the thallus of Undaria 100.0 Vitamin C 3.0 Ammonium sulfate 3.48 Calcium Phosphate Monosubstituted 5,6

4. The effectiveness of the proposed baking improver was tested in the production of bread from wheat flour of the highest grade. Since bread baking was made from wheat flour with gluten of the first quality group (IDC - 63.3 units, extension 16 cm), we used a bread improver composition containing 100 kg of flour from the thallus of brown seaweed Undaria pinnatifida: ascorbic acid - 1.0 kg, ammonium sulfate - 3.4 kg, calcium phosphate monosubstituted - 6.4 kg. The dosage of the improver was 0.5% by weight of wheat flour.

When preparing the dough, the baking improver is mixed with flour for 1-2 minutes to distribute it evenly in the flour. Then make the rest of the raw materials according to the recipe and make a batch.

Samples of the finished bakery products obtained using the proposed baking improver, had a pleasant taste and aroma; the correct form; smooth, shiny, without cracks and undermining, the surface is golden brown; elastic crumb with uniform porosity. Hearth products with the addition of an improver were characterized by less diffusivity than the control ones.

The physicochemical parameters of bread with the addition of a baking improver are shown in Table 2, from which it can be seen that in the experimental bread samples (with the addition of an improver), the porosity, shape stability of hearth bread samples (height to diameter ratio) and acidity increased in comparison with control samples , which indicates a more intensive course of acid formation in the test, having a positive effect on the taste and aroma of the finished product.

table 2

Physico-chemical quality indicators of wheat flour bread with the addition of a baking improver

Indicator Wheat flour bread shaped hearth control sample with the addition of improver control sample with the addition of improver Porosity,% (ΔX = ± 0.35) 82,4 83,2 84.2 84.9 Form stability (N / D _avg ) (ΔХ = ± 0.01) - - 0.48 0.58 Acidity, degrees (ΔX = ± 0.1) 2.2 2,4 2.2 2,4

During storage, two processes occur in the bread: the redistribution of moisture from the inner layers of the crumb and its evaporation through the crust (shrinkage) and the change in the state of starch - the syneresis of starch jelly - which causes a decrease in the elasticity of the crumb. The bread becomes tiny and swells less when immersed in water. By changing the volume occupied by bread (swelling of the crumb), one can judge its freshness.

5. The change in the quality of wheat bread during storage was evaluated after 3, 24, 48 and 72 hours from the moment of removal from the oven according to the change in the crumbiness and swelling of the crumb of bread.

It was found that the addition of the proposed composition of the baking improver slows down the staling process of bread produced using wheat flour. Throughout the entire storage period (72 hours), products with the addition of a baking improver compared with control samples had higher indicators characterizing their freshness - crumbiness (figure 2) and swelling of the crumb (figure 3).

Thus, the proposed composition of the baking improver containing several additives, different in nature and principle of action, selected in the optimal ratio, due to their complex effect on the main components of the dough, allows you to adjust the baking properties of wheat flour with a weak and medium strength gluten, to intensify the processes fermentation dough, provides high quality finished products produced using wheat flour, in particular from a mixture of wheat and rye flour and (improves the physical properties of the dough, increases its gas-forming ability and, as a result, increases the porosity (airiness) of the crumb) and increases the shelf life of their freshness.

The production of a baking improver can be organized at flour mills.

Claims (3)

1. The composition of the baking improver containing a functional base - flour from the thallus of seaweed and food additives - ascorbic acid, ammonium sulfate, calcium phosphate monosubstituted, characterized in that brown flour is used as a functional base, showing enzymatic (lipoxygenase) activity algae Undaria pinnatifolia (Undaria pinnatifida). 2. The composition of the baking improver according to claim 1, characterized in that the content of food additives to the mass of flour from the thallus of the brown seaweed Undaria pinnatifida (Undaria pinnatifida) is, wt.%: vitamin C 1.0-3.0 ammonium sulfate 3.40-3.48 calcium phosphate monosubstituted 5.6-6.4

Images