RU2684716C1 - Method of grain bread preparation - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: cereal bread production method includes soaking unhulled wheat grains, swelling, sprouting and milling. Method includes kneading dough of a granulated milled mass, a solution of table salt, a compressed yeast suspension, vegetable oil, ascorbic acid, dry wheat gluten, dry milk serum, drinking water. One performs fermentation, handling, proofing and baking. During dough kneading one additionally introduces first grade amaranth flour in amount of 5–7 % of native grain weight, which is preliminarily mixed with dry wheat gluten. During dough kneading, firstly one introduces drinking water, culinary food salt solution, vegetable oil, then grain mass, pressed yeast suspension, first grade amaranth meal mixture and dry wheat gluten, a mixture of reconstituted lactic and ascorbic acid serum. Kneading is continued for 5–7 minutes, dough fermentation during 60–75 minutes. Baking is performed at temperature of 215–235 °C for 35–40 minutes. Dough is prepared at following content of recipe components, g per 100 g of dry unhulled grains: milled grain mass – 143.2–146.3, first grade amaranth flour – 5.0–7.0, culinary food salt solution – 5.7, pressed bakery yeast suspension – 8.0, vegetable oil – 2.0, dry wheat gluten – 4.5, ascorbic acid – 0.5, milk whey – 1.0, water – based on 47.5 % dough moisture content.EFFECT: invention allows to increase microbiological purity of products, increase content of antioxidants, intensify the process of grain bread production, extend the product freshness preservation period and expand the bread grain range.1 cl, 1 tbl, 4 ex

Description

The invention relates to the food industry, in particular to the bakery industry and can be used for the production of bread from bioactivated grain.

The closest in technical essence and the achieved effect is a method for the production of bread, including soaking unshelled wheat, its swelling, germination, grinding, kneading dough from grain crushed mass, salt in the form of a solution, pressed yeast in the form of suspension, fermentation, cutting, proof and baking, when kneading dough, wheat gluten is additionally added to it in the amount of 4–5% by weight of dry grain and 0.05– 0.09% ascorbic acid, and all the components in the kneading do not make in a certain sequence: first, the grain mixture is metered into the mixing machine, then, while the kneading body is working, the mixing machine gradually adds a homogeneous dry mixture of dry wheat gluten and ascorbic acid for 1 - 1.5 minutes, then salt in the form of a solution and pressed yeast in the form of a suspension, the mixture continues for 7–8 minutes [Patent 2292722 of the Russian Federation, IPC ⁷ C 2 A 21 D 13/02 publ. 02/10/2007 in Bull. Number 11].

The disadvantage of this method is the low content of antioxidants and insufficient microbiological purity of products.

The technical problem of the invention is to improve the quality of products by increasing their microbiological purity, increasing the content of antioxidants in them, intensifying the process of making grain bread, slowing down the process of its staling.

The technical problem of the invention is achieved by the fact that in the method of obtaining grain bread, including soaking unshelled wheat, swelling, germination, grinding, kneading dough from the grain crushed mass, solution of table salt, suspension of pressed yeast, vegetable oil, ascorbic acid, dry wheat gluten, dry whey, drinking water, fermentation, cutting, proofing and baking, new is that, when kneading dough, amaranth flour is added to it additionally first grade in the amount of 5-7% by weight of native grain, which is pre-mixed with dry wheat gluten, when kneading dough in the kneading machine, first make drinking water, a solution of table salt, vegetable oil, then grain mass, pressed yeast suspension, flour mixture amaranth first grade and dry wheat gluten, a mixture of reconstituted whey of lactic and ascorbic acid, the batch is continued for 5 to 7 minutes, the baking of the dough for 60 to 75 minutes, baking is carried out at a temperature of 215 to 235 ° C for 35 - 40 minutes, the dough is prepared with the following content of the recipe components, g per 100 g of dry, unshelled grain:

crushed grain mass - 143.2 -146.3,

Amaranth flour of the first grade - 5.0-7.0,

a solution of table salt - 5.7,

baked yeast suspension suspension - 8.0,

vegetable oil - 2.0,

dry wheat gluten - 4.5,

ascorbic acid - 0.5,

whey powder - 1,0,

water - based on a 47.5% moisture test.

The technical result of the invention is to improve the quality of products by increasing their microbiological purity and increasing their content of antioxidants, in the intensification of the process of cooking grain bread and slowing down the process of its staling.

The method of obtaining grain bread is as follows.

The dough is prepared straight way. The pre-unshelled wheat grain is washed and kept in drinking water at a temperature of 18-20 ° C for 20-24 hours, then washed again and germinated for 10-12 hours until the size of sprouts is more than 1.5 mm. Grind the wheat grain cutting, passing it through the chopper with a hole diameter of 2 mm. Knead dough from crushed grain mass, solution of table salt, suspension of pressed yeast, vegetable oil, ascorbic acid, dry wheat gluten, dry dairy whey, drinking water, all the recipe components are mixed in a specific sequence: first, the dosing machine is metered into the mixing machine. water, a solution of table salt, vegetable oil, then a grain mass, a suspension of pressed yeast, a mixture of first-grade amaranth flour and dry wheat glue guilt, a mixture of reconstituted whey in water at a temperature of 40 ° C in a ratio of 1: 2 and ascorbic acid, the batch is continued for 5 to 7 minutes, baking the dough for 60 to 75 minutes, baking is carried out at a temperature of 215 to 235 ° C for 35 - 40 minutes, the dough is prepared with the following content of the recipe components, g per 100 g of dry undried grain:

crushed grain mass - 143.2 -146.3,

Amaranth flour of the first grade - 5.0-7.0,

a solution of table salt - 5.7,

baked yeast suspension suspension - 8.0,

vegetable oil - 2.0,

dry wheat gluten - 4.5,

ascorbic acid - 0.5,

whey powder - 1,0,

water - based on a 47.5% moisture test.

The method of obtaining grain bread is illustrated by the following examples.

Example 1 (prototype)

The pre-unshelled wheat grain is washed and kept in drinking water at a temperature of 18-20 ° C for 20-24 hours, then washed again and germinated for 10-12 hours until the size of sprouts is more than 1.5 mm. Grind the wheat grain cutting, passing it through the chopper with a hole diameter of 2 mm.

When kneading dough with a moisture content of 47.5%, firstly 154 g of ground grain mixture is metered into the kneading machine, then when the kneader is working, the kneading machine gradually adds dry wheat gluten in the amount of 4.5 g to the mass of dry grain and ascorbic acid in the amount of 0.09 g to the mass of dry grain, mix the mixture for 1.5 minutes, then add 1.5 g of common table salt in the form of a solution and 2.0 g of pressed yeast in the form of a suspension, the batch is continued for 7 minutes. The dough is fermented for 90 minutes, cut, subjected to proofing and baked for 35 minutes at a temperature of 225 ° C. The dough is prepared in the following ratio of prescription components, g per 100 g of dry undried grain:

crushed cereal mass –154,

a solution of table salt - 5.7,

baked yeast suspension suspension - 8.0,

dry wheat gluten - 4.5,

ascorbic acid - 0.09,

water - based on a 47.5% moisture test.

Organoleptic and physico-chemical indicators of the quality of finished products are presented in table 1.

Example 2

The preparation of the grain was carried out according to the method described in example 1.

When kneading dough with a moisture content of 47.5%, firstly drinking water, a solution of common table salt, vegetable oil, then a grain mass, a suspension of pressed yeast, a mixture of first grade amaranth flour and dry wheat gluten, and a mixture of reconstituted whey in water at 40 are metered into the mixing machine. ° C in a ratio of 1: 2 and ascorbic acid, the batch is continued for 5 minutes, the fermentation of the dough for 75 minutes, baking is carried out at a temperature of 225 ° C for 35 minutes, the dough is prepared with the following content of prescription ingredients comrade, g per 100 g of dry grains Not peeled:

crushed grain mass - 146.3,

Amaranth flour of the first grade - 5.0,

a solution of table salt - 5.7,

baked yeast suspension suspension - 8.0,

vegetable oil - 2.0,

dry wheat gluten - 4.5,

ascorbic acid - 0.5,

whey powder - 1,0,

water - based on a 47.5% moisture test.

Organoleptic and physico-chemical indicators of the quality of finished products are presented in table 1.

Example 3

The method of preparation of grain bread carried out analogously to example 2, but the dosage of amaranth flour is 6.0 g per 100 g of dry undried grain. Dough fermented for 70 minutes. Water is also taken taking into account the total moisture content of the raw materials so that the humidity of the dough is 47.5%.

Organoleptic and physico-chemical indicators of the quality of the dough and bread are presented in table 1.

Example 4

The method is carried out analogously to example 2, while the dosage of amaranth flour is 7.0 g per 100 g dry, undiluted grain. Dough fermented for 60 minutes. Water is also taken taking into account the total moisture content of the raw materials so that the humidity of the dough is 47.5%.

Organoleptic and physico-chemical indicators of the quality of finished products are presented in table 1.

As can be seen from table 1, the use of flour of amaranth first grade for the preparation of grain bread allows to increase the porosity by 2.0-4.0%, the specific volume by 4.0-12.0%.

The positive effect of the use of ascorbic acid in the dosage of 0.5% and amaranth flour in the dosage of 5.0-7.0% by weight of the native wheat grain is due to changes mainly in the protein-proteinase complex of the grain. First, ascorbic acid under the action of the enzyme ascorbic oxidase contained in the grain, is oxidized to dehydroascorbic acid, which is an oxidizing agent. At the same time, sulfhydryl groups are oxidized and disulfide bonds are formed in protein molecules and in the active sites of hydrolytic enzymes. In this case, the gluten frame of the dough is strengthened to a greater extent, its volume increases under the action of carbon dioxide released during fermentation, and, consequently, the volume of bread increases. Secondly, amaranth flour proteins have specific features, due to the shift in the test ratio - SS-bonds - SH-groups aside - SS-bonds, which also contributes to the strengthening of the gluten skeleton.

When flour of amaranth first grade is introduced into the dough, the amount of more than 5.0 g per 100 g of dry, unshelled grain shortens the duration of its fermentation. Its use leads to an increase in microbiological purity of products, an increase in the amount of antioxidants due to the content in its composition of squalene, which has powerful antioxidant properties. In addition, the addition of dry whey also helps to increase the content of antioxidants. It contains lactic acid, which is one of the most active α-hydroxy acids with antioxidant properties.

When dosing amaranth flour of the first grade of more than 7.0 g per 100 g of dry unshelled wheat, deterioration of the organoleptic quality of bread is observed.

Table 1

The name of indicators Data analysis examples 1 (prototype) 2 3 four Organoleptic indicators Appearance: Correct, corresponding to the bread form,
in which baking was made the form surface Slightly rough, without cracks and explosions
with whole grain inclusions Colour Light brown Golden brown Crumb condition Developed, without seals. Baked, slightly hemming Developed, without seals. Baked, less hemming Taste and smell Peculiar to bread from bioactivated wheat grain, without foreign taste and smell physical and chemical indicators Humidity,% 46.5 46.5 46.5 46.5 Acidity, hail 3.5 4.0 4.0 4.0 Porosity,% 53.0 55.0 57.0 56.0 Specific volume cm ^3/100 g 210 219 235 231 The total content of antioxidants, mg / 100 g 2.0 2.3 2.4 2.5 The number of mesophilic aerobic and facultative anaerobic microorganisms, CFU / g, after 72 h of storage 2.4 · 10 ³ 1.7 · 10 ³ 1.5 · 10 ³ 1,3 · 10 ³ The preservation of the freshness of the packaged product, h 84.0 96.0 96.0 96.0

The table shows that the proposed method provides for making amaranth flour of the first grade when kneading dough in the amount of 5.0-7.0 g per 100 g of dry unstuffed grain allows to increase the shelf life of bread due to the redistribution of moisture in the product in the direction of reducing the mass fraction of free water, which is due to the greater water-holding capacity of amaranth flour (2.1 g of water / g of substance) as compared with bioactivated wheat grain (1.8 g of water / g of substance).

When adding amaranth flour to more than 7.0 g per 100 g of dry, undiluted grain, the quality of bread decreases, and if you make less than 5.0 g per 100 g of dry, undiluted grain, the goal is not achieved.

The proposed method of obtaining grain bread allows you to:

- to increase the microbiological purity of products,

- to increase the content of antioxidants,

- to intensify the process of production of grain bread,

- to increase the shelf life of fresh products

- to expand the range of grain bread.

Claims (10)

The method of obtaining grain bread, including soaking unshelled wheat, its swelling, germination, grinding, kneading dough from grain crushed mass, solution of table salt, suspension of pressed yeast, vegetable oil, ascorbic acid, dry wheat gluten, dry whey whey, drinking water , fermentation, cutting, proofing and baking, characterized in that when kneading dough, amaranth flour of the first grade is added to it in the amount of 5-7% by weight of the native grain, to which pre-mixed with dry wheat gluten, when kneading dough in a kneading machine, first make drinking water, a solution of common table salt, vegetable oil, then a grain mass, a suspension of pressed yeast, a mixture of amaranth flour of the first grade and dry wheat gluten, a mixture of reconstituted whey milk and ascorbic acids, batching is continued for 5-7 minutes, fermentation of the dough for 60–75 minutes, baking is carried out at a temperature of 215-235 ° C for 35–40 minutes, the dough is prepared with the following prescription content Opponents, g per 100 g of dry undried grains: crushed grain mass - 143.2-146.3, Amaranth flour of the first grade - 5.0-7.0, a solution of table salt - 5.7, baked yeast suspension suspension - 8.0, vegetable oil - 2.0, dry wheat gluten - 4.5, ascorbic acid - 0.5, whey powder - 1,0, water - based on a 47.5% moisture test.