RU2630502C1 - Method for manufacturing bakery products of reduced acidity and increased nutritional value - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for manufacturing bread of reduced acidity and increased nutritional value includes preparing the dough, fermenting it, cutting it, proving it and baking it at the temperature of 220°C. The dough is prepared by the straight method from first-grade baking flour, oat flour, pressed bakery yeast, granulated sugar, food table salt and obtained by means of electroactivated aqueous solution electrolysis, in terms of the dough humidity of 44%. The dough is fermented during 60 minutes. The fermented dough is subjected to cutting and proving for 40 minutes. Then it is sent to baking, baked for 35 minutes at 220°C. The dough is prepared at the following content of the original recipe components, kg per 100 kg of first-grade wheat baking flour: first-grade wheat baking flour - 100.0, oat flour - 15.0, pressed baking yeast - 2.0, granulated sugar - 2.0, food table salt - 1.3, electroactivated aqueous solution with the pH of 11.12 - taking into account the dough humidity of 44%.

EFFECT: increasing the nutritional and biological value of the product, reducing the acidity in the finished product and imparting to it the preventive orientation.

2 tbl, 2 ex

Description

The invention relates to the food industry, in particular to baking, and can be used for the production of bread from wheat flour.

The closest in technical essence and the achieved effect is a method for the production of low-acidity buns from wheat flour of the first grade, baker's yeast, granulated sugar and salt, including dough preparation, fermentation for 1.5 hours, cutting, proofing and baking at a temperature of 220 ° C [GOST 25832–89. “Dietary bakery products. Technical conditions ”].

The disadvantage of this method is the duration of the dough preparation process, low nutritional and biological value, short shelf life of their freshness, high acidity of the product, lack of preventive focus, low product yield.

The technical task of the invention is to intensify the dough preparation process, improve the quality of the finished product by increasing the nutritional value of bread from wheat flour of the first grade and oatmeal, enriching with vitamins and minerals, reducing acidity in the finished product, increasing the shelf life of the product, giving the product preventive focus, increasing product yield.

To solve the stated technological problem, a method for the production of low-acidity bread of increased nutritional value is proposed, including dough preparation, fermentation, cutting, proofing and baking at a temperature of 220 ° C, characterized in that the dough is prepared in an uncooked way from first-grade baking flour, oat flour, pressed baker’s yeast, granulated sugar, edible salt and obtained by electrolysis of an electroactivated aqueous solution (EVR) based on the moisture content of the dough 44%, fermentation ECTA carried out for 60 minutes, the dough is subjected to attenuated cutting, proofing for 40 minutes, then is directed to cakes, baked 35 minutes at 220 ° C, the dough was prepared with the following content of initial components Rx, kg per 100 kg of wheat flour baking Class I:

baking wheat flour of the first grade - 100.0,

oatmeal - 15.0,

pressed baking yeast - 2.0,

granulated sugar - 2.0,

edible salt - 1.3,

electroactivated aqueous solution pH 11.12 - taking into account the humidity of the test 44%.

The technical result of the invention is to improve the quality of bread from wheat flour of the first grade with the addition of oatmeal, to increase its nutritional value, reduce the acidity of the finished product and to give it a preventive focus.

Water is an electrolyte; under the influence of direct current, it changes its activity regardless of temperature, pressure, level of concentration of various substances in it. During electrochemical treatment of water, its electrical conductivity, surface tension, density, hydrogen index, redox potential, dielectric constant and other properties change, i.e. a temporary deviation of the potential energy of substances from the thermodynamic equilibrium value occurs. Thus, as a result of electrochemical activation, activated water is obtained.

Electrochemical activation of water is the process of transferring it to a metastable state, expressed in structural and energy changes in an electric field. In an electrolyzer separated by a permeable septum, the solution in the anode chamber (anolyte or acidic water) is saturated with oxygen and acquires a certain oxidizing ability (pH can decrease to 2 or less), and catholyte is formed in the cathode chamber (alkaline water, pH can reach 12.5 ) The use of a catholyte fraction of an electroactivated aqueous solution in the technology for the production of bakery products reduces the acidity in the finished product.

Applied oatmeal is a natural repository of many useful substances. It contains all the essential amino acids, including tyrosine and choline, calcium and phosphoric mineral salts, enzymes, essential oils and easily digestible carbohydrates. In addition, the composition of oatmeal is rich in vitamins of groups B, E and PP, and also includes a set of trace elements, including rather rare silicon, responsible for normal metabolism.

The most important components of oats are mucous substances that normalize the functioning of the gastrointestinal tract, dietary fiber that lower cholesterol and antioxidants, which removes toxins and slows down the aging process.

The highest content of zinc and potassium is observed in oat flour - 2.5 mg (per 100 g of flour) and 330 mg (in 100 g of flour), respectively. This is practically the only cereal crop containing silicon, which plays an important role in metabolic processes. Potassium, together with other salts, provides osmotic pressure, regulates water-salt metabolism, and helps to remove water and toxins from the body; participates in the regulation of heart activity. The need for potassium for an adult is 2000-4000 mg / day.

Oatmeal is a good source of soluble fiber, regulates the work of the stomach, lowers blood cholesterol. It is recommended to make it in an amount of 10 to 35% instead of wheat flour. Its addition to wheat flour helps to increase the water absorption capacity and elasticity of the dough.

A method of producing bread of low acidity of high nutritional value is as follows.

The dough is prepared in an odd fashion from first-grade wheat flour, oat flour, edible salt, pressed baker's yeast, granulated sugar and an electroactivated aqueous solution, the pH of which is 11.12, based on the moisture content of the dough 44%.

A method for the production of bread of low acidity of increased nutritional value, includes the preparation of dough, its fermentation, cutting, proofing and baking at a temperature of 220 ° C, characterized in that the dough is prepared in a meatless way from first-grade baking flour, oat flour, pressed yeast, sugar sand, common salt and electro-activated aqueous solution obtained by electrolysis based on the moisture content of the dough 44%, the dough is fermented for 60 minutes, the fermented dough is subjected to Christmas tree, proofing for 40 minutes, after which it is sent to baking, baked for 35 minutes at 220ºС, the dough is prepared with the following contents of the initial recipe components, kg per 100 kg of first-grade wheat flour:

baking wheat flour of the first grade - 100.0,

oatmeal - 15.0,

pressed baking yeast - 2.0,

granulated sugar - 2.0,

edible salt - 1.3,

electroactivated aqueous solution pH 11.12 - taking into account the humidity of the test 44%.

The method of production of bread of low acidity of high nutritional value is illustrated by the following examples.

Example 1 (prototype)

Knead the dough with a moisture content of 44% from wheat flour of the first grade, a suspension of pressed baking yeast, granulated sugar, table salt and water with the following contents of the recipe components, kg per 100 kg of wheat flour of the first grade:

baking wheat flour of the first grade - 100.0,

pressed baking yeast - 2.0,

granulated sugar - 2.0,

edible salt - 1.3,

water - 60.14.

The dough is prepared in a single-handed manner, the kneaded dough is fermented for 90 minutes, subjected to cutting, proofing for 40 minutes and then sent to baking, baked for 35 minutes at a temperature of 220 ° C.

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

Prepared bread of low acidity of increased nutritional value from first-grade wheat flour, oat flour, pressed baker’s yeast, edible salt, granulated sugar and electro-activated aqueous solution based on a moisture content of 44% dough. The dough is cooked in an uncooked manner. The resulting dough is fermented for 60 minutes, the fermented dough is subjected to cutting, proofing for 40 minutes, after which it is sent to baking, baked for 35 minutes at 220 ° C. The dough is prepared with the following contents of the recipe components, kg per 100 kg of wheat flour of the first grade:

baking wheat flour of the first grade - 100.0,

oatmeal - 2.0,

pressed baking yeast - 2.0,

granulated sugar - 2.0,

edible salt - 1.5,

electroactivated aqueous solution pH 11.12 - taking into account the humidity of the test 44%.

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.

Table 1

The name of indicators
Example data 1 (prototype) 2 Organoleptic indicators Appearance:
The form the correct, appropriate bread form,
which baked surface smooth, without cracks and explosions smooth, without bursts or cracks color light brown Crumb condition Elastic, with uniform porosity Elastic, with uniform porosity Taste and smell Peculiar to bread from wheat flour of the first grade, without extraneous taste and smell Peculiar to bread from wheat flour of the first grade, without extraneous taste and smell physical and chemical indicators Crumb acidity, degrees 2.0 1,2 Specific bread volume cm ^3/100 g 267 266 Porosity of bread,% 75 74 The shelf life of the packaged product, h 72 84 The output of bread, kg 136.5 138

table 2

Namenova
indicator Low buns
acidity Low-acidity bread with increased nutritional value Proteins, g 6.0 8.2 Fats, g 0.8 1,2 Carbohydrates, g 42 44,4 Dietary fiber, g 2.7 3.2 Vitamins mg In ₁ 0.1 0.2 In ₂ 0.08 0.1 PP 1,0 1.3 Minerals, mg Potassium 15.4 21.6 Calcium 2.2 5,4 Magnesium 27.9 128.7 Phosphorus 74.7 93.9 Iron 1.3 33,2 Essential amino acids, mg / 100 g of product Phenylalanine 330.9 357.2 Tryptophan 46.8 58.5 Threonine 162.7 190.9 Methionine 232.6 234.0 Lysine 144.9 172.6 Leucine 616.1 646.2 Isoleucine 258.2 260.3 Valine 237.9 265.8 Energy
value, kJ (kcal) 1029 (245) 926 (221) Biological value 60.23 73.0

As can be seen from tables 1, 2, the proposed method for the production of bread of low acidity of high nutritional value makes it possible to expand the range of bakery products of low acidity by introducing oat flour and an electroactivated aqueous solution with a pH of 11.12 in the product formulation. This method allows to accelerate the technological process of bread production by reducing the duration of the fermentation of the dough. If you change the dosage of the EVR in the bread recipe or use a solution with a different pH value, then the acidity in the finished product will be closer to the control sample, which will not allow the use of this product for therapeutic and preventive nutrition. If you increase the amount of oatmeal added, then the specific volume and porosity of the product decreases, and a smaller amount of oatmeal does not allow to fully enrich the product with useful micro- and macronutrients.

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

- reduce acidity in the finished product,

- increase nutritional and biological value,

- increase the content of dietary fiber in products,

- increase the content of vitamins and minerals,

- increase the preventive orientation of products,

- reduce the time of preparation of the product,

- increase the yield of bread.

Claims (7)

A method for the production of bread of low acidity of increased nutritional value includes the preparation of dough, its fermentation, butchering, proofing and baking at a temperature of 220 ° C, characterized in that the dough is prepared in an uncooked way from first-grade baking flour, oat flour, pressed baked yeast, granulated sugar , food table salt and electrolytically obtained aqueous solution obtained by electrolysis based on the moisture content of the dough 44%, the dough is fermented for 60 minutes, the fermented dough is subjected to bread, proofing for 40 minutes, after which it is sent to baking, baked for 35 minutes at 220 ° C, the dough is prepared with the following contents of the initial recipe components, kg per 100 kg of first-grade wheat flour: baking wheat flour of the first grade - 100.0, oatmeal - 15.0, pressed baking yeast - 2.0, granulated sugar - 2.0, edible salt - 1.3, electroactivated aqueous solution pH 11.12 - taking into account the humidity of the test 44%.