RU2637209C1 - Bakery improver composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: bakery improver composition comprises a functional base and food additives in effective quantities, including ascorbic acid, ammonium sulfate and monosubstituted calcium phosphate. Wherein enzymatically active flour from thallus of red algae Ahnfeltia tobuchiensis, showing lipoxygenase activity, is used as the functional base. The ratio of the food additives to the weight of flour from thallus of red algae Ahnfeltia tobuchiensis is, wt %: ascorbic acid - 0.5-1.5; ammonium sulphate - 1.70-1.74; monosubstituted calcium phosphate - 2.8-3.2.

EFFECT: invention makes it possible to correct the baking properties of wheat flour with weak and medium gluten, to intensify dough fermentation processes, to improve the consumer properties of finished bakery products and to increase their freshness preservation time.

3 dwg, 2 tbl

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.

The known composition of the baking improver 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 12/27/2004). 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 increase the shelf life of the freshness of bakery products, intensify the fermentation process of the dough and ensure high organoleptic and physico-chemical characteristics of bakery products from a mixture of wheat and rye flour.

The technical result of the invention is to increase the shelf life of the freshness of bakery products, the intensification of the dough fermentation process and providing high organoleptic and physico-chemical parameters of bakery products from a mixture of wheat and rye flour.

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 by using flour from the thallus of the red seaweed Anfelia tobuchinska (Ahnfeltia tob as a source of lipoxygenase enzyme) uchiensis). The content of food additives to the mass of flour from the thallus of the red alga Anfelia tobuchinsky (Ahnfeltia tobuchiensis) is, wt.%:

vitamin C 0.5-1.5 ammonium sulfate 1.70-1.74 calcium phosphate monosubstituted 2.8-3.2

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.

Red algae Anfelia tobuchiinsis (Ahnfeltia tobuchiensis) contains a complex of substances belonging to different classes of compounds that determine the adjustment of the baking properties of wheat flour and the quality 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 thallus of the red alga Anfelia tobuchiensis dried in natural conditions in the air is ground to obtain a homogeneous powder of loose consistency of brown color, which has the characteristic of seaweed taste and smell.

In the finished flour from the thallus of the red alga Anfelia tobuchinsky (Ahnfeltia tobuchiensis) add ascorbic acid, ammonium sulfate and calcium phosphate monosubstituted, taken in the claimed quantities, and mix thoroughly.

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 red alga Anfelia tobuchi (Ahnfeltia tobuchiensis) 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 the red alga Anfelia tobuchiensis (Ahnfeltia tobuchiensis) as the functional basis of the baking improver was carried out using premium baking wheat flour (gluten mass fraction - 23.6%, IDC - 63.3 units, tensile - 16, 0 cm, I group of quality). Flour from the thallus of the red alga Anfelia tobuchinsky (Ahnfeltia tobuchiensis) was added to 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 red alga Anfelia tobuchiensis (Ahnfeltia tobuchiensis) on the baking properties of wheat flour, the mass fraction of raw gluten and its quality (elasticity and extensibility) were analyzed.

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 crude gluten and its quality depending on the content of flour from the thallus of the red alga Anfelia tobuchinsky (Ahnfeltia tobuchiensis) in wheat flour

The content of flour from the thallus of the red alga Anfelia tobuchinsky,% 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 24.0 59.9 16,0 0.5 24.4 58.9 15.7 0.75 24.7 59.5 15,5 1,0 25.0 58.4 14.5 1.25 25,4 56.3 14.2 1,5 25.5 54.0 14.3 2.0 26.2 58.3 14.5

From table 1 it follows that when wheat flour is added from the thallus of the red algae Anfelia tobuchiensis (Ahnfeltia tobuchiensis), the mass fraction of crude gluten increases 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.

The data presented in Table 1 indicate the strengthening effect of flour from the thallus of the red alga Anfelia tobuchiensis on gluten of wheat flour - with an increase in the dosage of flour from algae, the elastic properties of gluten increased and its elasticity decreased, due to the action of the enzyme lipoxygenase, whose activity flour from the thallus of the red alga Anfelia tobuchinsky (Ahnfeltia tobuchiensis) is 0.169 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. A marked increase in the gluten of wheat flour was noted when 1.0-1.5% flour was added from the thallus of the red alga Anfelia tobuchiensis (Ahnfeltia tobuchiensis): the increase in elasticity with respect to the control was 7.7-14.7 rel.%, The elongation decreased by 9 , 4-11.3 rel.%.

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 chemical composition of Anfelia tobuchinsky (Ahnfeltia tobuchiensis) is represented by the following substances (% to dry matter): mineral - 10.0 - 12.0; organic - 86.8; nitrogenous - 17.0 - 20.0; fiber - 17.0; polysaccharides - 25.0. Of the mineral elements in red algae, calcium, sodium, potassium, magnesium, manganese and iron predominate; of vitamins - vitamins of group B. Organic matter of the seaweed biomass is represented by carbohydrates (fiber, polysaccharides) and nitrogenous substances (Kadnikova IA Technochemical characteristics of marine plant materials for the production of gelling polysaccharides // Storage and processing of agricultural raw materials. - 2011. - No. 9. - pp. 26–29; Sukhoveeva MV, Podkorytova AV Commercial algae and grasses of the seas of the Far East: biology, distribution, stocks, processing technology. - Vladivostok: TINRO-center, 2006. - 243 p.) .

2. To establish the effect of flour from the thallus of the red alga Anfelia tobuchiinsis (Ahnfeltia tobuchiensis) on the vital activity of yeast, the lifting force of the yeast was determined by the duration of the rise of the test 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 the addition of flour from the thallus of the red alga Anfelzia tobuchiensis (Ahnfeltia tobuchiensis) in an amount of 0.25% to 1.5% by weight of flour contributes to an increase in the rate of rise of wheat dough.

3. To determine the effect of flour from the thallus of the red alga Anfelia tobuchiensis (Ahnfeltia tobuchiensis) on the quality indicators 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, test 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 red alga Anfelia tobuchinsky (Ahnfeltia tobuchiensis) 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 flour from the thallus of the red seaweed Anfelia tobuchiensis (Ahnfeltia tobuchiensis) had a regular golden-brown color, 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. From the introduction of flour from the thallus of the red alga Anfelia tobuchiensis (Ahnfeltia tobuchiensis), the bread crumb acquired a brown color of various intensities depending on the dosage of flour from the thallus of the red algae. An increase in porosity compared to the control was established when 0.5 to 1.25% flour was added from the thallus of the red alga Anfelia tobuchiensis (Ahnfeltia tobuchiensis) (an increase of 0.2-0.3 abs.%).

Thus, the greatest effect on the influence of flour from the thallus of the red alga Anfelia tobuchiensis (Ahnfeltia tobuchiensis) on the baking properties of wheat flour, the vital activity of yeast and the quality of bread was obtained at a dosage of 1.0-1.25% by weight of wheat flour.

Since bread samples with the addition of flour from the thallus of the red alga Anfelia tobuchiensis (Ahnfeltia tobuchiensis) had a crumb color dark, a baking improver with loose consistency is recommended for baking baked goods from a mixture of wheat and rye flour. The dosage of the improver is 1.0-1.25% 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 Anfelzia tobuchinsky 100.0 Vitamin C 0.5 Ammonium sulfate 1.70 Calcium Phosphate Monosubstituted 3.2

Example 2

Flour from the thallus of Anfelzia tobuchinsky 100.0 Vitamin C 1,0 Ammonium sulfate 1.72 Calcium Phosphate Monosubstituted 3.0

Example 3

Flour from the thallus of Anfelzia tobuchinsky 100.0 Vitamin C 1,5 Ammonium sulfate 1.74 Calcium Phosphate Monosubstituted 2,8

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 (IDK - 63.3 units, extension 16 cm), we used a bread improver composition containing 100 kg of flour from the thallus of the red alga Anfelia tobuchiensis (Ahnfeltia tobuchiensis): ascorbic acid - 0.5 kg, ammonium sulfate - 1.70 kg, calcium phosphate monosubstituted - 3.2 kg. The dosage of the improver was 1.0% 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 83.1 84.2 84,4 Form stability (N / D _avg ) (ΔХ = ± 0.01) - - 0.48 0.56 Acidity, deg. (ΔX = ± 0.1) 2.2 2,4 2.2 2.5

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.

4. 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 — crumbling (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 organoleptic and physico-chemical characteristics of bakery products) and increases the shelf life of their freshness.

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

Claims (2)

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 the flour from the thallus of red seaweed is used as a functional base, showing enzymatic (lipoxygenase) activity Anfelia tobuchinsky (Ahnfeltia tobuchiensis), and the content of food additives to the mass of flour from the thallus of red algae em, mass. %: vitamin C 0.5-1.5 ammonium sulfate 1.70-1.74 calcium phosphate monosubstituted 2.8-3.2

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