RU2673734C1 - Method of making bread for diabetic patients - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the baking industry, in particular to the production of bread for functional purpose for diabetics. Method of making bread includes kneading dough from wheat flour of 1st grade, yeast suspension, salt, saccharin, vegetable oil, wheat bran, Jerusalem artichoke juice, citric acid, water. At the same time, the juice of Jerusalem artichoke is prepared immediately before the dough kneading and is added together with citric acid in the amount of 15–25 % and 0.15–0.25 % by weight of wheat flour of 1st grade, respectively. Dough is subjected to fermentation and cutting. Dough pieces are melted and baked.

EFFECT: method allows to simplify the process of making bread, reduce the cost of dry matter of flour in the fermentation process, increase the yield of bread and expand the assortment of bakery products for functional purposes.

1 cl, 2 tbl, 6 ex

Description

The invention relates to the food industry, in particular to the production of functional bread for patients with diabetes mellitus.

A known method of production (analogue) of bakery and flour products using Jerusalem artichoke, including kneading dough with the necessary components: flour, yeast, salt and specific fillers, one of which is a product of processing Jerusalem artichoke in an amount of 4%, and baking bread from it; Jerusalem artichoke is introduced in the form of a dry powder, which is mixed with flour in a ratio of 1: 2-100 [1].

The method has the following disadvantages: the rheological properties of the dough are deteriorated, as a result, the low quality of products with unusual taste and smell of unusual bread.

The closest (prototype) in technical essence is the method of bread production, which consists in kneading dough from flour, water, salt, yeast, Jerusalem artichoke powder in an amount of 7-11% by weight of flour in the dough. As additives make citric acid in an amount of from 0.12 to 0.14% and acetic acid (80%) - 004-0.06% by weight of flour, then the dough is fermented, subjected to cutting, proofing and baking [2].

The method has the following disadvantages: the cost of production increases due to the cost of producing powder from Jerusalem artichoke, the maturation time of the test is insufficient, aromatic substances do not have time to accumulate in the test, which affects the quality of the finished product.

The objective of the invention is: simplification of technology, reducing the cost of solids of the main raw materials, expanding the assortment of bread for functional nutrition, in particular for patients with diabetes.

The problem is solved in such a way that the method of making bread involves kneading dough from wheat flour of the 1st grade, yeast suspension, saline, saccharin, vegetable oil, wheat bran, Jerusalem artichoke juice, citric acid, water, provided for by the recipe; its fermentation, cutting, proofing of dough pieces and baking products, while Jerusalem artichoke juice is prepared immediately before the dough is mixed and introduced together with citric acid, in the amount of 15-25% and 0.15-0.25%, respectively.

The essence of the proposed technical solution is to use freshly squeezed Jerusalem artichoke juice along with lemon juice in a prescription ratio with other components of the test.

The preparation of Jerusalem artichoke is as follows: Jerusalem artichoke tubers are passed through a drum washer, peeled tubers are crushed on crushers with a knife cutting device for crushing solid products. To obtain juice with pulp, a filter or wiper machine is used. The required amount of citric acid is immediately added to the resulting juice.

Next, the dough is made from flour, water, dried yeast, salt, saccharin, vegetable oil, wheat bran and juice with Jerusalem artichoke pulp and citric acid in the following proportions (in%):

- wheat flour of 1 grade - 100;

- wheat bran - 5.0;

- dry yeast - 1.0-2.0;

- edible salt - 1.4;

- vegetable oil - 3.0;

- saccharin - 4.0;

- Jerusalem artichoke juice with pulp 15-25;

- citric acid - 0.15-0.25.

Jerusalem artichoke affects a variety of vitamins and minerals that make up its composition. In terms of iron content, Jerusalem artichoke is significantly superior to many vegetables (carrots, turnips, potatoes, beets). In addition, it is rich in potassium, calcium, silicon, magnesium, sodium, fluorine, chromium and other trace elements. Jerusalem artichoke contains fiber, pectin, organic acids, fats, proteins and essential amino acids (arginine, valine, lysine, leucine and others). Pear is rich in vitamins - B1, B2, B6, C, PP, carotenoids. All this makes Jerusalem artichoke a product indispensable for health [4].

Jerusalem artichoke is recommended for patients with diabetes mellitus as a hypoglycemic agent. Instead of starch, Jerusalem artichoke tubers contain a lot of inulin (up to 17%), hence the very low glycemic index of the product, i.e. the use of Jerusalem artichoke practically does not affect the blood sugar level.

The natural fructose that Inulin consists of is a unique sugar that is able to participate in the same metabolic processes as glucose, and fully replace it in situations where glucose is not absorbed by cells.

All components of Jerusalem artichoke have a beneficial effect in diabetes. So, inulin molecules and fiber, which are not split by hydrochloric acid in the stomach, are capable of excreting a significant amount of dietary glucose and inhibiting its absorption in the blood, which helps to lower blood sugar after eating.

The toxic metabolic products, such as acetone and others, causing harmful effects, are also bound and excreted from the body. In the blood, short fructose inulin fragments and organic polyoxyacids (malic, fumaric, raspberry, citric, succinic and others) also perform antioxidant and antitoxic functions, reducing the severity of the condition [4].

But the main thing is the unique ability of fructose to penetrate into the cells of all organs without the participation of insulin and to fully replace glucose in metabolic processes. At the same time, energy cell hunger is significantly reduced. Moreover, short fragments of inulin molecules, integrating into the cell wall, facilitate the passage of glucose itself into the cell, albeit in relatively small amounts compared to normal. All this leads to a significant and persistent decrease in blood sugar concentration.

A stable decrease in blood glucose leads to an increase in the production of own insulin by special cells of the pancreas. The high content of zinc, silicon, and potassium in Jerusalem artichoke, necessary for the synthesis of insulin, also contributes to this [4].

Compared with the prototype, the dough prepared by the proposed method has better rheological properties, as a result, the volume of molded products increases, the shape stability of the hearths, the structure of the crumb porosity, color, taste and aroma are improved. This is due to the fact that the sugar contained in Jerusalem artichoke juice contributes to a more intensive process of fermentation and maturation of the dough, resulting in an increase in the number of aroma-forming substances, a decrease in the cost of solids, citric acid is necessary to inhibit the polyphenol oxidase enzyme, since the latter oxidizes the amino acids tyrosine and phenylalanine, with the formation of dark-colored melanins.

The technical result consists in: simplifying the process of making bread, reducing the cost of dry matter of flour during fermentation, in increasing the yield of bread, in expanding the range of bakery products for functional purposes.

Examples of the method.

Example 1. Knead dough-free dough according to the following recipe: wheat flour 1 grade - 100 kg; wheat bran - 5 kg; dry yeast - 2.0 kg; salt - 1.4; vegetable oil - 3.0 kg; saccharin - 4.0 kg; Jerusalem artichoke juice -15 kg; citric acid - 0.15 kg; calculated water; with dough humidity for hearth bread equal to 42.5%, for mold - 44.5%. Salt, saccharin are added to the dough in the form of a solution, citric acid is also introduced in the form of a solution into freshly squeezed Jerusalem artichoke juice. The kneaded dough is put on fermentation for 90 minutes, during which one bake is made. Then, the fermented dough is cut into pieces weighing 330-340 g, taking into account the baking and drying, for shaped bread and 220-230 g for the hearth. Further, carbon dioxide is partially removed from the dough pieces and an oblong-oval shape is given for the tin bread, then the dough pieces are placed in the forms greased with vegetable oil and sent to the final proofing. The hearth products are rounded, the dough pieces are placed on greased sheets and also sent to the proofer. In the proofer it is necessary to maintain the following mode: temperature - 40 ÷ 45 ° С and relative humidity - 70 ÷ 75%. At the end of the proofing, the dough pieces are greased and placed in the oven. Baking is carried out at a temperature of the baking chamber 210-220 ° C for 18-22 minutes.

Example 2. Knead dough-free dough according to the following recipe: wheat flour 1 grade - 100 kg; wheat bran - 5 kg; dry yeast - 2.0 kg; salt - 1.4; vegetable oil - 3.0 kg; saccharin - 4.0 kg; Jerusalem artichoke juice - 20 kg; citric acid - 0.2 kg; calculated water; with dough humidity for hearth bread equal to 42.5%, for mold - 44.5%. Salt, saccharin are added to the dough in the form of a solution, citric acid is also introduced in the form of a solution into freshly squeezed Jerusalem artichoke juice. The kneaded dough is put on fermentation for 90 minutes, during which one bake is made. Next, continue the process as in example 1.

Example 3. Knead the doughless dough according to the following recipe: wheat flour 1 grade - 100 kg; wheat bran - 5 kg; dry yeast - 2.0 kg; salt - 1.4; vegetable oil - 3.0 kg; saccharin - 4.0 kg; Jerusalem artichoke juice -25 kg; citric acid - 0.25 kg; calculated water; with dough humidity for hearth bread equal to 42.5%, for mold - 44.5%. Salt, saccharin are added to the dough in the form of a solution, citric acid is also introduced in the form of a solution into freshly squeezed Jerusalem artichoke juice. The kneaded dough is put on fermentation for 90 minutes, during which one bake is made. Next, continue the process as in example 1.

Example 4. Knead dough according to the recipe of example 1. Dough is prepared from 50% of all flour according to the recipe, 1% of dry yeast, the total amount of Jerusalem artichoke juice and citric acid, humidity 50%. The duration of the fermentation of the dough is 90-120 minutes, the temperature of the dough is 28-30 ° C. On the finished dough, knead the dough from the remaining amount of raw material according to the recipe, with dough moisture for dough bread equal to 42.5%, for mold bread - 44.5%. The fermentation time of the dough is 40-60 minutes. Cutting, proofing and baking are performed in the same way as in example 1.

Example 5. Knead dough according to the recipe of example 2. Dough is prepared from 50% of all flour according to the recipe, 1% yeast, the total amount of Jerusalem artichoke juice and citric acid, humidity 50%. The duration of the fermentation of the dough is 90-120 minutes, the temperature of the dough is 28-30 ° C. On the finished dough, knead the dough from the remaining amount of raw material according to the recipe with dough moisture for dough bread equal to 42.5%, for mold - 44.5%. The fermentation time of the dough is 40-60 minutes. Cutting, proofing and baking are performed in the same way as in example 1.

Example 6. Knead the dough according to the recipe of example 3. The dough is prepared from 50% of all flour according to the recipe, 1% yeast, the total amount of Jerusalem artichoke juice and citric acid, humidity 50%. The duration of the fermentation of the dough is 90-120 minutes, the temperature of the dough is 28-30 ° C. On the finished dough, knead the dough from the remaining amount of raw material according to the recipe with dough moisture for dough bread equal to 42.5%, for mold - 44.5%. The fermentation time of the dough is 40-60 minutes. Cutting, proofing and baking are performed in the same way as in example 1.

A point assessment of the quality of finished products prepared in a dummy and non-damping method is given in table 1, 2 [3].

The proposed method of making bread makes it possible:

- increase the content of macro- and microelements necessary for patients with diabetes;

- to exclude the stage of preparation of powder from Jerusalem artichoke, which reduces the cost of bread with the addition of Jerusalem artichoke;

- to simplify the technology, which makes it possible to reduce the duration of the preparation of bread;

- reduce the cost of solids of the main raw materials;

- expand the range of bread for functional nutrition, in particular for patients with diabetes.

Information sources:

1. Patent for invention No. 2128439 (V. Zelenkov), Date of publication: 04/10/1999

2. Patent for the invention of the Russian Federation No. 94011791 (Pashchenko L. P., Rushits E. V. "Method for the production of bread")

3. Puchkova L.I. Laboratory workshop on baking technology. [Text]: textbook / - SPb., GIORD, 2004. - 264 p., Ill.

4. Danikov N.I. Healing Jerusalem artichoke. M .: Eksmo, 2012 .-- 224 p.

Claims (1)

A method of making bread, including kneading dough from wheat flour of the 1st grade, yeast suspension, salt, saccharin, vegetable oil, wheat bran, Jerusalem artichoke juice, citric acid, water provided for in the recipe, fermenting, cutting, proofing dough pieces and baking products, In this, Jerusalem artichoke juice is prepared immediately before the dough and is added together with citric acid in an amount of 15-25% and 0.15-0.25% of the weight of wheat flour of the 1st grade, respectively.