RU2634002C1 - Method for manufacturing bakery products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: presented method includes preparing a sourdough based on a large dense rye ferment (LDRF), rye flour and water, preparing a semi-finished product based on vegetable raw materials and water, kneading dough, during which the sourdough, wheat flour, a sweetener and salt are added to the semifinished product, cutting the dough, proofing dough pieces for at least 90 minutes, and baking. The ratio of the components in the sourdough, kg/100 kg of the finished product is: medium rye flour 12; large dense rye ferment (LDRF) 8; drinking water 10. The semifinished product is in the form of the infusion of flax seeds in water with the water duty 1:20, which is then diluted with drinking water at the ratio of infusion: water 70:30 - 100:0. As a sweetener, granulated sugar is used. The ratio of components in the dough, kg/100 kg of the finished product, is: sourdough 30; infusion of flax seeds 29.4 - 42; wheat flour 85; granulated sugar 2.5; food table salt 0.6; water - the rest. Proofing the doughpieces is carried out for not more than 150 minutes, and baking is performed at a temperature of 190-200°C, for 35-55 minutes.

EFFECT: accelerating and reducing the labour intensity of the preparation process, increasing the nutritional value of the finished product due to increasing the amount of proteins and additionally enriching with polysaccharides and dietary fibers, improving the organoleptic and physicochemical indices of the finished product, and increasing the shelf life.

3 dwg, 1 tbl

Description

The invention relates to the food industry, its baking industry, and can be used for the production of bakery products of high nutritional value for a balanced and preventive nutrition.

A known method of preparing a mixture for baking flour products, including obtaining a mixture of wheat flour and rye flour, adding an infusion of flax seeds obtained by infusing them in a liquid, which use sunflower oil, mixing with water, salt and sugar, kneading dough, proofing dough blanks for at least 60 minutes and baking for 40 minutes (see RF patent No. 2470512, IPC A21D 8/02, A21D 2/36, publication date 12/27/2012).

The disadvantage of this method is the use for infusion of flax seeds sunflower oil, which increases the calorie content of the finished product. Flax seeds contain fatty oil (30-48%), which includes triglycerides of linolenic (35-45%), linoleic (25-35%), oleic (15-20%), palmitic and stearic (9-8%) acids. In view of this, the use of sunflower oil as an extractant significantly increases the fat content, which also leads to an increase in the cost of the product.

As the closest analogue, a method for the production of bread has been adopted, which includes preparing starter culture based on large thick rye starter culture (rye bread), rye flour and water, preparing a semi-finished product based on vegetable raw materials and water, kneading dough in which yeast, wheat flour, and sweetener are added to the semi-finished product and salt, cutting the dough, proofing the dough pieces for at least 90 minutes and baking (see RF patent No. 2524980, IPC A21D 8/02, A21D 13/02, publication date 08/10/2014).

The disadvantage of the closest analogue is the length and complexity of the process of preparing a semi-finished product, which involves soaking the grain mixture on the basis of flattened rye grain, grain mixture and water, followed by aging for 6-7 hours. In addition, the use of baking yeast as a fermentation component reduces the functionality of the finished product, and yeast also has a negative effect on the human body, causing flatulence.

The problem to which the invention is directed is the development of a method for the production of bakery products of high nutritional value.

The technical result that is manifested in solving the problem is expressed in the following:

- acceleration and reduction of the complexity of the cooking process;

- increasing the nutritional value of the finished product by increasing the amount of protein and additional enrichment with polysaccharides and dietary fiber;

- improvement of organoleptic and physico-chemical characteristics of the finished product;

- increase the shelf life.

The problem is solved in that in a method for the production of bakery products, including the preparation of sourdough based on a large thick rye sourdough (BHF), rye flour and water, the preparation of a semi-finished product based on vegetable raw materials and water, a dough mix in which sourdough, flour is added to the semi-finished product wheat, sweetener and salt, cutting the dough, proofing the dough pieces for at least 90 minutes and baking, the ratio of the components in the leaven kg / 100 kg of the finished product is:

peeled rye flour 12 large thick rye sourdough (BGRZ) 8 drinking water 10,

the semi-finished product is made in the form of a flax seed infusion in water with a water ratio of 1:20, which is then diluted with drinking water with an infusion: water ratio of 70:30 - 100: 0, granulated sugar is used, and the ratio of components in the test is kg / 100 kg of the finished product is:

leaven thirty flax seed infusion 29.4 - 42 wheat flour 85 granulated sugar 2.5 food salt 0.6 water  rest,

in addition, the proofing of the dough pieces is carried out for no more than 150 minutes, and baking is carried out at a temperature of 190-200 ° C for 35-55 minutes.

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

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

Signs "the ratio of the components in the leaven kg / 100 kg of the finished product is:

peeled rye flour 12 large thick rye sourdough (BGRZ) 8 drinking water 10"

provide high physico-chemical characteristics of the finished product, such as the elasticity of the crumb, which, after light pressure, restores its original shape well, increased porosity and, as a result, the specific volume of the test, which entails an improvement in the organoleptic properties of the finished product.

The signs "the semi-finished product is made in the form of flaxseed infusion in water with a hydraulic module of 1:20, which is then diluted with drinking water at the ratio of infusion: water 70:30 - 100: 0" provide the following results.

1. Increasing the nutritional value of the finished product.

Flaxseed is considered by many scientists as a promising functional ingredient. It is rich in easily digestible vegetable protein, polyunsaturated fatty acids (omega-3, omega-6), soluble and insoluble dietary fiber, vitamins (A, E, C, B1, B2, B5, B6, B7, B9), minerals (potassium , magnesium, selenium, zinc, manganese, iron, copper, sodium, phosphorus, etc.).

Flax seeds also contain plant mucus (polysaccharides), which in a hydrated state exhibit all the physicochemical properties of colloidal solutions, which is of interest when used as an additive in bakery products. The texturing properties of these polysaccharides are poorly understood, and therefore scientific and practical studies on their introduction into food technology are a promising direction for the creation of new bakery products of high nutritional value.

The outer shell of flax seeds contains ~ 10% mucus. Flax mucus consists of two polysaccharide fractions: acidic (galacturonic acids) and neutral (galactoglucans and arabinoxylans). Flaxseed polysaccharides contain chains of alternating residues of D-galacturonic acid, L-ramnose and D-arabinose, to which side chains consisting of residues of 3-O-methyl-D-galactose, D-galactose, L-ramnose and D- xylose, as well as 4-O-methyl-D-glucuronic acid. The composition of mucus also includes about 5% protein. Due to this multicomponent composition, flax seed mucus has rheological properties, in particular due to the hydrophilic properties of polysaccharides.

The extraction of polysaccharides from flax seeds is carried out by water, by infusion. Extraction conditions such as pH, temperature, water / seed ratio and the extraction method itself also have a significant effect on the yield of flax mucus, its composition and rheological properties.

Plant mucus has a mitigating effect on the gastric mucosa, the mechanism of which is as follows: a thin layer of mucus envelops the surface of the mucous membrane, thereby reducing the irritation caused by certain medicinal substances; while the mucus is not absorbed, so its effect is purely local. Therefore, we recommend using mucus as a therapeutic and preventive drink, which will help cleanse the stomach and intestines from the accumulated toxins and remove toxins, and improve the functioning of the gastrointestinal tract. As well as drinks based on mucous infusions improve digestive processes, in case of violations of water-salt and lipid metabolism. The use of mucous infusions is appropriate in the case of inflammatory processes both in the internal organs (for example, peptic ulcer of the stomach, duodenum and intestines), and on the surface of mucous membranes or skin. They can be prescribed to reduce inflammation in case of poisoning with chemical cauterizing substances (alkali, acid, salt).

2. Acceleration and reduction of the complexity of the cooking process.

Traditional rye-wheat bread has a full production cycle of approximately 5 hours. The inventive method allows to reduce the process to 3.5 hours. This is due to the fact that polysaccharides and water-soluble albumin, which are a nutrient medium for microorganisms and yeast cells, pass into the infusion prepared from flax seed, have a significant effect on their growth and development, as a result, the technological efficiency of fermentation increases, which leads to a reduction in the maturation process of the test without the use of yeast.

Signs “sugar is used as a sweetener, while the ratio of components in the test kg / 100 kg of the finished product is:

leaven thirty flax seed infusion 29.4 - 42 wheat flour 85 granulated sugar 2.5 food salt 0.6 water  rest"

provide high organoleptic properties of the finished product.

The signs “the proofing of the dough pieces is carried out for no more than 150 minutes, and baking is carried out at a temperature of 190 - 200 ° C, for 35 - 55 minutes” describe the performance characteristics for the preparation of bakery products. In case of exceeding the specified boundaries of operational characteristics, the organoleptic characteristics of the finished product significantly worsen.

Figure 1 shows the technological scheme of production of bakery products.

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

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

The inventive method is as follows.

For the preparation of bakery products used raw materials that meet the requirements of the following regulatory documents:

GOST 21-94 Sugar. Technical conditions;

GOST 13830-97 edible salt. General specifications;

GOST 52189-2003 Baking wheat flour. Technical conditions;

SanPiN 2.1.4.1074-01 Drinking water. Hygienic requirements for water quality of centralized drinking water supply systems. Quality control. Sanitary and epidemiological rules and regulations;

Flax seeds TU 9729-011-45437467-09.

The sourdough is preliminarily prepared, the process is divided into a wiring cycle, which includes three phases and a production cycle. The purpose of preparing the starter cultures of the breeder cycle is to obtain a certain amount of active lactic acid bacteria. At the same time, in the process of the wiring cycle, the final acidity of the starter culture increases. Ready initial sourdough is used to prepare the dough. From this moment, the production cycle begins, and further cultivation of the starter microorganisms is carried out with selections. A portion of the volume is taken from the finished initial sourdough, and so much flour and water are added to the remaining one to restore the previous volume. The readiness of the starter cultures is determined by the final acidity, lift and organoleptic characteristics. Thick sourdough should have a moisture content of 48-50%, acidity 13-16 degrees from peeled rye flour and a lift "ball" up to 25 minutes.

Thick sourdough should have a moisture content of 48-50%, acidity 13-16 degrees from peeled rye flour and lifting force "around the ball" for up to 25 minutes.

In addition, at the preliminary stage, an infusion of flax seeds is prepared. To do this, flax seeds and water are mixed in a ratio of 1:20, heated to a temperature of 65-75 ° C and insisted for 70 - 90 minutes, after which the resulting infusion is diluted with drinking water at a ratio of infusion: water 70:30 - 100: 0 and cooled to a temperature of 30 - 32 ° C.

The preparation of raw materials for production is carried out in a known manner, according to the technological instructions for the production of bread and bakery products.

The technological process of bread production includes the following operations: preparation of raw materials, kneading and cutting dough, proofing, baking, cooling and storage of bread.

In the finished infusion of flax seeds, add the ready-made sourdough, granulated sugar, edible salt and sifted wheat flour, after which the dough is kneaded on dough machines according to the recipes.

Then the dough is cut into portioned pieces and left for proofing. The obtained product blanks are baked in ovens at a temperature of 190 - 200 ° C for 35 - 55 minutes. After being removed from the ovens, the bread is placed for cooling on trays, where it is cooled at room temperature for 2.5 - 3.5 hours, or placed in closed trolleys or containers (standard equipment at bakeries). The cooled bread is packaged.

To determine the characteristics of the finished product, bakery products were prepared with a different ratio of infusion: water.

Example 1 (the ratio of infusion: water - 10:90)

Take the components in the following ratio, kg / 100 kg of the finished product

Wheat flour of the second grade 85 Leaven thirty Flax seed infusion 4.2 Water 37.8 Granulated sugar 2.5 Edible salt 0.6.

The content of protein-polysaccharide fractions is 4.8% by weight of flax seed.

Example 2 (ratio of infusion: water - 50:50)

Take the components in the following ratio, kg / 100 kg of the finished product

Wheat flour of the second grade 85 Leaven thirty Flax seed infusion 21 Water 21 Granulated sugar 2.5 Edible salt 0.6

The content of protein-polysaccharide fractions is 6.2% by weight of flax seed.

Example 3 (the ratio of infusion: water - 70:30)

Take the components in the following ratio, kg / 100 kg of the finished product

Wheat flour of the second grade 85; Leaven thirty; Flax seed infusion 29.4; Water 12.6; Granulated sugar 2.5; Edible salt 0.6.

The content of protein-polysaccharide fractions is 8.8% by weight of flax seed.

Example 4 (ratio of infusion: water - 100: 0)

Take the components in the following ratio, kg / 100 kg of the finished product

Wheat flour of the second grade 85 Leaven thirty Flax seed infusion 42 Granulated sugar 2.5 Edible salt 0.6

The content of protein-polysaccharide fractions is 10.1% by weight of flax seed.

Organoleptic evaluation of the finished product is shown in table 1.

Having analyzed the data of table 1, we can conclude that samples 3 and 4 had the best organoleptic characteristics.

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 by changing the drying and crumbiness of the bread crumb.

Of great importance in preserving the properties of the crumb of bread during storage is given to the content of free water in it, its activity or availability for participation in physical and chemical transformations.

In FIG. 2 shows that in the control sample of bread, shrinkage after 24 hours was 5.7%, and in the experimental sample, this shrinkage rate was after 48 hours.

The lipid fractions of oilseeds, represented mainly by polyunsaturated fatty acids, reduce the content of free water in the micro stiffness of starch. This leads to a decrease in the secondary structure formation of starch and, as a consequence, a slowdown in the staling process. The protein fraction and starch form lipid-protein and glycolipid complexes with lipids.

In the production of bread, the primary lipid-protein complexes are gradually destroyed with the simultaneous formation of secondary lipid-protein complexes due to free lipids of flour and lipids, which are additionally added to the dough.

The main role in this belongs to polyunsaturated fatty acids and this should be considered as a positive process that helps to improve the quality of bread and maintain its freshness for 72 hours.

Bread prepared by the claimed technology, already in the initial storage period had swell values higher than in the control sample, and this trend continued during the entire storage period.

The results of the study of the crumbiness of the bread crumb (see Fig. 3) showed that during the entire storage period the crumbling of both the experimental and control samples increased uniformly, but with the addition of flax seed infusion, the crumbiness of the crumb to the end of storage increased by 1 compared to the beginning of storage , 1%, during the same storage period, the friability of the control sample increased by 5%.

Thus, the results of the studies indicate a positive effect of the developed flax seed infusion on the quality and preservation of rye-wheat yeast-free bread.

Claims (12)

A method for the production of bakery products, including the preparation of starter culture based on large thick rye starter culture (rye bread), rye flour and water, the preparation of semi-finished products based on vegetable raw materials and water, the batch of dough, in which yeast, wheat flour, sweetener and salt are added to the semi-finished product dough, proofing of dough pieces for at least 90 minutes and baking, characterized in that the ratio of components in the leaven kg / 100 kg of the finished product is: peeled rye flour 12 large thick rye sourdough (BHF) 8 drinking water 10, the semi-finished product is made in the form of flax seed infusion in water with a water module of 1:20, which is then diluted with drinking water at an infusion: water ratio of 70: 30-100: 0, granulated sugar is used, and the ratio of components in the test is kg / 100 kg of the finished product is: sourdough 30 flax seed infusion 29.4-42 wheat flour 85 granulated sugar 2.5 edible salt 0.6 water the rest in addition, the proofing of the dough pieces is carried out for no more than 150 minutes, and baking is carried out at a temperature of 190-200 ° C, for 35-55 minutes.

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