RU2634484C1 - Method of production of bread "ash-tree" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: dough is prepared by the straight method. Wherein the dough is kneaded from 70% of the formulation amount of top-grade wheat flour from Novosibirskaya 29 wheat grain, 10% of the formulation amount of wholemeal flour from Nudum 95 barley grain, and 20% of the formulation amount of wholemeal flour from Tsekad 90 triticale grain in a kneading machine for 8-9 minutes, left to rise for 40-45 minutes, then punched and left for another 45 minutes. After that, the dough is subjected to cutting and proofing for 53 minutes and sent to baking. It is baked for 40 minutes at the temperature of 220°C. Wherein the dough components, including salt, sugar, and water, are taken in a certain ratio.

EFFECT: improving the bread quality by organoleptic properties, volume and overall baking evaluation.

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Description

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

The quality of bread is associated with protein-proteinase and carbohydrate-amylase complex of flour. The process of dough formation occurs as a result of the binding of water to protein substances: an intermediate protein located in flour in the form of thin plates, and an attached protein that surrounds individual starch grains. As a result, a gluten network is formed, covering the entire complex, which makes it possible for the test to retain carbon dioxide generated during fermentation [1]. A limited amount of protein and gluten, excessive elasticity of gluten or its increased extensibility reduce the gas-holding ability of the test.

In the production of high-quality bread, a specific role belongs to starch: the size of starch grains and the accessibility of enzymes to their action. The activity of amylolytic enzymes, hydrolyzing starch to sugars, promotes the formation of gas during fermentation. At the same time, optimization of this process is important. High gas-generating ability leads to unsatisfactory quality bread, since the protein complex cannot hold an excessive amount of gas, and low gas-forming ability limits the production of a high volume of dough, and the bread is obtained with low porosity.

Developed technologies using components for enriching bakery products with vitamins, microelements and other useful substances can change the intensity and speed of the processes occurring in the dough. Introduction to the recipe of some types of non-traditional baking raw materials stimulates the intensity and speed of fermentation of the test, reduces its duration, improves the rheological properties of the test. The use of barley flour, previously bioconserved with the help of a composition of acid-forming microorganisms in bakery, contributed to the intensification of the process of gas formation and the formation of good porosity and structure of the dough [2].

A known method for the production of bread (RF Patent, No. 2084154, 1994), including the addition of triticale flour to the combinatorics of the initial mixture: wheat flour and legume flour. Mix ratio: wheat flour 60-85%, bean flour 5-10%, triticale flour 10-35%. As bean flour, you can use soy or pea.

The purpose of the invention is the expansion of the range of bread with high nutritional properties.

The technical problem of the invention is achieved by the fact that in the method for the production of bread "Ash" the dough is prepared in a straightforward way, and when kneading the dough from wheat flour of the highest grade from wheat grain Novosibirsk 29, additionally use wallpaper flour from barley grain of the Nudum variety 95 and from the Decad triticale grain 90, with 70% of wheat flour, 10% of flour from barley grain of the Nudum variety 95 and 20% of flour from triticale grain of the Decad 90 variety.

Method for the production of bread is as follows. Flour from barley grain Nudum 95 and triticale from Decad 90 are obtained by grinding in a mill. The dough is prepared in a random manner from 70% of the recipe amount of wheat flour of the highest grade from wheat grain Novosibirsk 29, 10% of the recipe amount of wallpaper flour from the barley grain Nudum 95 and 20% of the recipe amount of wallpaper flour from the triticale grain of the Decade 90 variety, with the dough being kneaded kneading machine for 8-9 minutes. The resulting dough is covered with a film and left to rise for 40-45 minutes, then crushed and left for 45 minutes. The dough is cut and proofed for 53 minutes and sent for baking, baked for 40 minutes at a temperature of 220 ° C. The dough is prepared with the following contents of the recipe components, kg per 100 kg from a mixture of flour:

premium wheat flour from wheat grain Novosibirsk 29 70.0 barley flour, grade Nudum 95 10.0 flour from triticale grades of Tsekad 90 variety twenty pressed baker's yeast 3.0 salt 1.3 sugar 2.5 water by calculation

Water is taken taking into account the moisture content of the raw material so that the humidity of the dough is 50-55%.

The method of production of bread "Ash" is illustrated by the following example.

To prepare the dough, wallpaper flour from barley grains of the Nudum 95 variety and from triticale grains of the Tsekad 90 variety were obtained by grinding in an LMT-1 mill. Top grade flour from wheat grain of Novosibirsk 29 variety was obtained from the LLC Kolos enterprise in the Nizhny Tavdinsky district. For research, the dough was prepared with the following contents of the recipe components, kg per 100 kg of flour mixture:

flour (as per option) one hundred pressed baker's yeast 3.0 salt 1.3 sugar 2.5 water  by calculation,

taking into account the moisture content of the raw materials so that the humidity of the dough is 50 - 55%. Flour options are presented in table 1.

The flour analysis of these options was carried out according to the content and quality of gluten, protein content, number of drops, rheological properties of the test on the alveograph and farinograph.

In option 2, where 70% wheat flour was used, gluten decreased by 5.1%, in option 3 (60% wheat flour), the amount of gluten decreased by 8.0%, in subsequent versions where wheat flour was 50%, the difference in the gluten content with the control variant was more than 10% (table. 2).

The quality of gluten in the flour of all options belonged to the first group and varied slightly: from 63 to 70 units. Idk.

The highest protein content (15.6%) was noted in option 4, where the proportion of barley flour was 30% of the mixture, which, in all likelihood, had a positive effect on the protein content.

The fall number in all variants was within the requirements of GOST for baking flour (more than 200 s). In options 2-5, the value of the fall number is lower than in control option 1 (table 3). The lowest rate of flour strength (145 EA) in option 4, where barley flour was 30% of the mixture. In other options, the strength of the flour was at the level of 209-250 EA, which is close to the standards for valuable wheat (at least 260 EA).

According to the baking qualities, taking into account the organoleptic evaluation of bread, among options with mixtures, option 2 stood out, where the share of wheat flour was 70%, barley - 10% and triticale - 20% (bread volume 500 ml, total bread score 4 points) (Table 3, four).

The moisture content of bread in options 2-5 was higher than the moisture content of wheat bread option 1 (table. 6). The moisture content increased with an increase in the proportion of barley flour by 0.5; 0.3; 0.1% of the options, respectively, in option 5, with the addition of barley flour 20%, and triticale - 30%, the moisture content of the bread was 45.3%.

The acidity of bread also increased in options 2-5 and reached the highest value (4.0 degrees) in option 4.

Information sources

1. Hosni R.K. Grain and grain products / R.K. Hosni: pdf file. 97.64 MB in size. Translation from English under the general. ed. Ph.D., prof. N.P. Chernyaeva. - St. Petersburg: Profession, 2006.

2. Bogatyreva T.G., Belyavskaya I.G., Tolmacheva I.P., Berdyshnikova O.N. The use of non-traditional raw materials in the production of bakery products / T.G. Bogatyreva, I.G. Belyavskaya, I.P. Tolmacheva, O.N. Berdyshnikova // Materials of reports of the International Conference “Bakery Production - 2014” - M .: 2014. - P. 117-120.

3. RF patent, No. 2084154, 1994. IPC A21D 8/02, publ. 07/20/1997.

Claims (8)

A method for the production of bread, characterized in that the dough is prepared in a straightforward manner, with the dough being kneaded from 70% of the recipe amount of premium wheat flour from wheat grain Novosibirsk 29, 10% of the recipe amount of wallpaper flour from barley grain Nudum 95 and 20% of the recipe amount Tsekad 90 triticale flour flour in a dough mixing machine for 8-9 minutes, left to rise for 40-45 minutes, then crushed and left for another 45 minutes, after which the dough is cut and proofed for 53 mi ut and sent to cakes, baked for 40 minutes at a temperature of 220 ° C, the dough was prepared with the following content of components Rx, kg per 100 kg of flour mixture: premium wheat flour from wheat of Novosibirsk 29 - 70,0, flour from barley grain Nudum 95 - 10.0, flour from triticale grades of the Tsekad variety 90 - 20, pressed baking yeast - 3.0, salt - 1.3, sugar - 2.5, water - according to calculation, up to a test moisture content of 50-55%.