RU2649558C1 - Method for obtaining of a bread containing micro and nanocapsulated sulfate of iron - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Proposed method for making bread involves kneading dough from baker’s yeast cake, table salt, drinking water and top-grade wheat flour, fermentation of dough, cutting of dough, proofing of dough pieces and finally their baking. During the dough preparation stage, drinking water, baker’s yeast cake, table salt, top- grade wheat flour are successively introduced into the mixture, additionally, nanostructured or microencapsulated ferrous sulfate is added in an amount of 0.5 % of the weight of the wheat flour of the highest grade. As a nanostructured additive, iron sulfate may be used in the konjac gum or carrageenan. As the microencapsulated additive, iron sulfate may be used in carrageenan, in kappa-carrageenan, in sodium alginate or sodium carboxymethylcellulose.

EFFECT: invention allows to increase the nutritional and biological value of bread, as well as to expand the assortment of bread.

1 cl, 3 tbl, 6 ex

Description

The invention relates to the food industry, namely to the bakery industry.

A known method of producing bread, involving the preparation of dough from flour, water, salt, yeast and other recipe components with the introduction of a product of processing plant materials, fermentation, molding, proofing dough and baking bread. As a product of processing vegetable raw materials, green tea extract is used in the form of a powder in an amount of 0.25-0.5% by weight of flour in the dough (Pat. RF No. 2246218, IPC A21D 8/02).

The disadvantage of this method is a slight increase in the biological value of bread due to the low dosage of green tea extract in the recipe.

A known method for the production of bread from premium wheat flour, pressed yeast, table salt, drinking water, including dough mixing, fermenting it for 170 minutes, cutting, proofing and baking for 28-30 minutes at a temperature of 220-230 ° C (GOST 27669-88).

The disadvantage of this method is the low nutritional and biological value of the finished product.

The closest method is the method of production of bread (Pat. RF No. 2546843, IPC A21D 2/00), including kneading dough from pressed baker's yeast, table salt, drinking water, premium wheat flour, fermenting, cutting, proofing dough pieces and while baking them during the preparation of the dough, they additionally introduce the germinal product from pea grains in an amount of 0.5-2.0% by weight of flour.

The disadvantage of this method is the complexity of the method of production of bread.

The technical problem in the proposed method for the production of bread is to increase the nutritional and biological value of bread from wheat flour of the highest grade, to improve the consumer properties of finished products, as well as to expand the range of bread.

The goal is solved and achieved due to the fact that in the method for the production of bread from wheat flour, which includes kneading dough from baker's yeast, table salt, drinking water with the addition of micro- or nanocapsules of iron sulfate, its kneading, fermentation, cutting, proofing dough pieces and their baking, and micro- and nanocapsules of iron sulfate contribute in the amount of 0.5% by weight of flour.

Necessary to solve the problem, micro- and nanocapsules of iron sulfate are obtained according to US Pat. RF No. 2569735 dated 12/10/2015, No. 2536983 dated 02.27.2014, No. 2548777 dated January 20, 2015, No. 2537164 dated December 27, 2014, No. 2558086 dated July 27, 2015, No. 2568832 dated November 20, 2015.

The proposed method for the production of bread is characterized by examples of specific performance.

EXAMPLE 1

To obtain a dough for the production of 0.5 kg of premium wheat flour, the amount of nanostructured iron sulfate in konjac gum is 2.5 g. To knead the dough, add 330 ml of water with a temperature of not more than 45 ° C, pressed baker's yeast - 5 g, table salt food 8 g, pre-sifted wheat flour of high grade - 500 g. The temperature of the dough for kneading should be 30 ± 1 ° С and the kneading is carried out for 15-25 minutes. Then the dough is placed in a fermentation chamber for 120 minutes. Then the dough is placed in a thermostat for proofing for 30 minutes, after the proofing, the test piece is placed in the oven at a temperature of 210-220 ° C for 50 minutes.

EXAMPLE 2

To obtain a dough for the production of 0.5 kg of premium wheat flour, the amount of microencapsulated iron sulfate in kappa-carraninan is 2.5 g. To knead the dough, add 330 ml of water with a temperature of not more than 45 ° C, pressed baker's yeast - 5 g, salt cooking food 8 g, pre-sifted wheat flour of the highest grade - 500 g. The temperature of the dough for kneading should be 30 ± 1 ° C and the kneading is carried out for 15-25 minutes. Then the dough is placed in a fermentation chamber for 120 minutes. Then the dough is placed in a thermostat for proofing for 30 minutes, after the proofing, the test piece is placed in the oven at a temperature of 210-220 ° C for 50 minutes.

EXAMPLE 3

To obtain a dough for the production of 0.5 kg of premium wheat flour, the amount of microencapsulated iron sulfate in sodium alginate is 2.5 g. To knead the dough, add 330 ml of water with a temperature of not more than 45 ° C, pressed baker's yeast - 5 g, table salt food 8 g, pre-sifted wheat flour of the highest grade - 500 g. The temperature of the dough for kneading should be 30 ± 1 ° C and the kneading is carried out for 15-25 minutes. Then the dough is placed in a fermentation chamber for 120 minutes. Then the dough is placed in a thermostat for proofing for 30 minutes, after the proofing, the test piece is placed in the oven at a temperature of 210-220 ° C for 50 minutes.

EXAMPLE 4

To obtain a dough for the production of 0.5 kg of premium wheat flour, the amount of nanostructured iron sulfate in carrageenan is 2.5 g. To knead the dough, add 330 ml of water with a temperature of not more than 45 ° C, pressed baker's yeast - 5 g, table salt 8 g, pre-sifted wheat flour of the highest grade - 500 g. The temperature of the dough for kneading should be 30 ± 1 ° C and the kneading is carried out for 15-25 minutes. Then the dough is placed in a fermentation chamber for 120 minutes. Then the dough is placed in a thermostat for proofing for 30 minutes, after the proofing, the test piece is placed in the oven at a temperature of 210-220 ° C for 50 minutes.

EXAMPLE 5

To obtain a dough for the production of 0.5 kg of premium wheat flour, the amount of microencapsulated iron sulfate in sodium carboxymethyl cellulose is 2.5 g. To knead the dough, enter 330 ml of water with a temperature of not more than 45 ° C, pressed baker's yeast - 5 g, table salt food 8 g, pre-sifted wheat flour of the highest grade - 500 g. The temperature of the dough for kneading should be 30 ± 1 ° C and the kneading is carried out for 15-25 minutes. Then the dough is placed in a fermentation chamber for 120 minutes. Then the dough is placed in a thermostat for proofing for 30 minutes, after the proofing, the test piece is placed in the oven at a temperature of 210-220 ° C for 50 minutes.

EXAMPLE 6

To obtain a dough for the production of 0.5 kg of premium wheat flour, the amount of microencapsulated iron sulfate in carrageenan is 2.5 g. To knead the dough, enter 330 ml of water with a temperature of not more than 45 ° C, pressed baker's yeast - 5 g, table salt 8 g, pre-sifted wheat flour of the highest grade - 500 g. The temperature of the dough for kneading should be 30 ± 1 ° C and the kneading is carried out for 15-25 minutes. Then the dough is placed in a fermentation chamber for 120 minutes. Then the dough is placed in a thermostat for proofing for 30 minutes, after the proofing, the test piece is placed in the oven at a temperature of 210-220 ° C for 50 minutes.

Ready bread is characterized by the following quality indicators: the bread has a smooth, light golden crust; crumb color is white uniform; good elasticity, small uniform porosity, thin-walled, sweet taste (see tables 1-3).

Claims (3)

1. A method for producing bread, including kneading dough from pressed baker’s yeast, table salt, drinking water, premium wheat flour, fermenting, cutting, proofing dough pieces and baking them, characterized in that drinking water is added sequentially during the preparation of the dough , pressed baking yeast, edible salt, premium wheat flour, additionally add nanostructured or microencapsulated iron sulfate in an amount of 0.5% by weight of wheat flour th grade. 2. The method according to p. 1, characterized in that as a nanostructured additive, iron sulfate is used in konjac gum, or in carrageenan. 3. The method according to p. 1, characterized in that as a microencapsulated additive, iron sulfate is used in carrageenan, or in kappa-carrageenan, or in sodium alginate, or in sodium carboxymethyl cellulose.