RU2629293C1 - Method for manufacturing bakery products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for manufacturing bakery products includes kneading dough made from top-grade wheat flour, pressed bakery yeast, granulated sugar, food table salt, drinking water, fermenting it, cutting, proofing dough pieces and baking them, characterized in that, while kneading dough, the flour of insoluble food fibers from whole unhulled pea grains ground by the disintegration-wave method, premixed with the top-grade wheat flour, is introduced in the amount from 3 to 10% by weight of the mixture of the top-grade wheat flour and the flour of insoluble dietary fibers from whole unhulled pea grains.

EFFECT: invention allows to improve the quality of bakery products, to reduce their energy value by adding dietary fibers and to increase the nutritional value.

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Description

The invention relates to the food industry and can be used in the production of bakery products of high biological value by increasing the content of dietary fiber.

A known method for the production of buns metropolitan from wheat flour of the highest grade (100 kg - unpaired method, 97 kg - accelerated method at KMKZ), pressed baker’s yeast (5 kg), edible salt (1.5 kg), drinking water (calculated ), granulated sugar (2 kg), table margarine with a fat content of 82% (2 kg), including the preparation of the dough in an accelerated manner. In this method, the proofing of the dough pieces occurs in two stages. The duration of the preliminary proofing is 8-12 minutes at a temperature of 34-38 ° C; final proofing - 20-30 minutes at a temperature of 36-40 ° C and a relative humidity of 60-80%. The product is baked on a hearth in a humidified chamber at a temperature of 200-260 ° C for 13-19 minutes. Cooled rolls are packed in plastic shrink film or paper with a polyethylene coating on various packaging machines and then stacked in trays (see the Collection of technological instructions for the production of bakery products: Ministry of bakery products of the USSR / RV Kuzminsky, L.N. Kazanskaya [and other] / Guide. - M.: Price list, 1989. - S. 569-572).

The main disadvantage of this method is the low biological value of the finished product, namely the absence of dietary fiber in the composition of the finished product.

4% взамен части муки пшеничной высшего сорта, для чего измельченные оболочки зерна гороха с размером частиц не более 1 мм обрабатывают 1,0%-м раствором серной кислоты с последующим нагреванием при температуре 95°С в течение 60 мин при гидромодуле 1:15, промывают дистиллированной водой, затем обрабатывают 3,0%-м раствором перекиси водорода в течение 24 ч, после чего промывают дистиллированной водой и сушат в термостате при температуре 25

 30°С до влажности не более 10,0%, осуществляют замес теста до получения однородной массы, брожение, разделку, расстойку тестовых заготовок и их выпечку.Closest to the proposed invention is a method for the production of bakery products (Patent No. 2545766, IPC A21D 2/18, published April 10, 2015, Bull. No. 10), which provides for kneading dough from premium wheat flour, pressed yeast, granulated sugar , table salt, drinking water, its fermentation, cutting, proofing of dough pieces and their baking, according to the invention, when kneading dough, insoluble dietary fiber from pea grain shells pre-mixed with flour is added in an amount of 2

4% instead of a portion of premium wheat flour, for which the crushed shells of pea grain with a particle size of not more than 1 mm are treated with a 1.0% sulfuric acid solution, followed by heating at 95 ° C for 60 minutes at a 1:15 hydromodule, washed with distilled water, then treated with a 3.0% hydrogen peroxide solution for 24 hours, then washed with distilled water and dried in an oven at 25

30 ° C to a moisture content of not more than 10.0%, they knead the dough until a homogeneous mass is obtained, fermentation, cutting, proofing the dough pieces and baking them.

The disadvantage of this method is the complexity of obtaining supplements of dietary fiber, as well as the small biological value of the finished product due to the low content of nutrients.

An object of the invention is to improve the quality of bakery products, reducing their energy value by adding dietary fiber and increasing nutritional value.

The technical result of the invention is to increase the biological value of a bakery product made from premium wheat flour, to improve the organoleptic and physico-chemical quality indicators of the finished product made from premium wheat flour.

This object is achieved in that the method for the production of bakery products involves kneading dough from premium wheat flour, pressed baker's yeast, granulated sugar, table salt, drinking water, fermenting it, cutting, proofing the dough pieces and baking them.

The difference from the prototype is that pea fiber is used as a source of dietary fiber, obtained by the disintegration-wave method of grinding whole unpeeled peas. With this method of grinding in the disintegrator due to the rotation of the disks, an electromagnetic field and the so-called “cold plasma” effect arise, which is a source of Alfen waves. As a result of the interaction of pea grains with this substance, the raw material is saturated with internal energy and its biotechnological properties change due to a more complete extraction of micronutrients from the raw material.

For various leguminous crops processed by this method of grinding, the content of proteins, amino acids increases by 23-25% of the initial composition. The mineral, elemental component of the final product, i.e. minerals such as calcium, magnesium, monovalent iron, silver also increase by 23-25%.

Insoluble dietary fiber from pea grains is represented by fiber (83.5%), hemicellulose (7.5%) and lignin (9.0%). Lignin increases the binding and excretion of bile acids from the body, reduces the absorption of cholesterol and fats in the small intestine. Cellulose regulates blood glucose levels. Due to sorption ability, dietary fiber adsorb and dissolve toxins. They also reduce the level of free ammonia and other carcinogens found in food. In addition, the additive obtained by the disintegration-wave method of grinding has a high protein content containing valuable and essential amino acids (lysine, tryptophan, cysteine, methionine). In addition to the protein component, this supplement also contains starch, natural sugars, fats (saturated fatty acids), fiber. The vitamin range presented in peas contains beta-carotene, ascorbic acid, B, E, H, PP vitamins, a wide range of micro and macrocells, it contains: potassium, calcium, sodium, magnesium, strontium, tin, sulfur, chlorine, phosphorus, iodine, zinc, manganese, iron, aluminum, molybdenum boron, fluorine, vanadium, titanium, nickel, silicon, strontium, chromium.

In the course of experimental studies, it was found that the optimal dosage of the introduction of flour of insoluble dietary fiber from pea grain is from 3 to 10% by weight of a mixture of premium wheat flour and flour of insoluble dietary fiber from pea grain. With the introduction of less than 3% flour of insoluble dietary fiber, the technical result indicated in the invention is not achieved. The introduction of additives in quantities of more than 10% helps to increase the biological value of the finished products, but at the same time, the organoleptic and physico-chemical characteristics of the bakery product deteriorate.

The claimed method of preparing a bakery product is as follows.

Prepared pressed baked yeast, granulated sugar, table salt, insoluble dietary fiber flour from whole unpeeled pea grains, pre-mixed with premium wheat flour, are mixed into the estimated amount of drinking water, mixed to a homogeneous mass and put on fermentation, followed by heating. cutting and proofing. Dough pieces are baked at a temperature of 200 -220 ° C for 25 minutes. The baked products are cooled at room temperature.

The inventive method of preparing a bakery product is characterized by the following example.

Example

0.5 kg of pressed baker’s yeast is diluted in 7.2 kg of drinking water (drinking water is calculated based on the humidity of the raw materials) at a temperature of 30 ° C, sugar is added (0.75 kg), table salt (0.15 kg ) Then the contents are transferred to the dough of the kneading machine, add from 0.3 to 1 kg of flour of insoluble dietary fiber from whole peeled peas, pre-mixed with wheat flour of the highest grade in an amount of from 3 to 10 kg, respectively. Preparation of the dough is conducted in a non-steam manner. The dough is intensively kneaded in a dough mixing machine, placed in a fermentation chamber for 120 minutes, then the dough is crushed twice with a frequency of 60 minutes. The dough pieces are divided by a dough divider into pieces of the required mass, placed in a proofer at a temperature of 35 ° C for 20 minutes, greased with egg grease and baked at a temperature of 200 -220 ° C in a baking chamber for 25 minutes. The baked products are cooled at room temperature and stored in special chambers with air conditioning in them (temperature 23-27 ° C, relative humidity 80-85%).

The invention allows to obtain a bakery product of high biological value at its low cost, to improve the organoleptic and physico-chemical quality indicators of the finished product from premium wheat flour.

The quality indicators of bakery products with the addition of dietary fiber from pea grains are presented in table 1.

Table 1

Additive concentration Porosity,% Acidity% Humidity% Shape stability Specific volume, cm ³ / g 3-10% 72-80 4,5-5 44-47 0.6 1.8-2.2

Organoleptic analysis of bakery products with the addition of 3-10% dietary fiber from whole unpeeled pea grains is presented in table 2.

Using the proposed method for the preparation of a bakery product allows you to get a bakery product of high biological value due to the introduction of flour dietary fiber from the shells of pea grain.

Claims (1)

A method for preparing a bakery product, including kneading dough from premium wheat flour, pressed baker's yeast, granulated sugar, table salt, drinking water, fermenting, cutting, proofing dough pieces and baking them, characterized in that when kneading the dough they additionally add pre-mixed with wheat flour of the highest grade, flour of insoluble dietary fiber from whole unpeeled peas, crushed by the disintegration-wave method, in an amount of 3 to 10% by weight of the mixture of flour premium-hospital and flour insoluble dietary fiber from whole grain snow peas.