RU2685473C1 - Method for production of grain bread - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. Grain bread production method involves kneading dough of bakery mixture, pressed bakery yeast, water, dough handling into molds, proofing and baking. Dough is kneaded from bakery mixture consisting of bio-activated wheat grains, which is obtained by way of soaking in water, sprouting, drying and milling, bio-activated rye grain, which is produced by way of soaking in water, drying and grinding, flour of bakery rye flour, first grade bakery wheat, first grade flour, culinary food salt, dry milk cheese whey, ascorbic acid, citric acid. Components of the bakery mixture are used at the following weight ratio, g: bio-activated rye grains – 25.0; bio-activated wheat grains – 25.0; bakery medium bakery medium meal – 19.0–20.0; grade I bakery wheat flour – 25.0; first grade amaranth flour – 5.0–6.0; dry milk cheese whey – 3.0; food culinary salt – 1.5; ascorbic acid – 1.0; citric acid – 0.3. One adds to the obtained bakery mixture the remaining recipe components, stirs for 5–7 minutes, kneaded dough is cut into dough pieces to be laid into molds, dough pieces are proofed, baked at temperature of 240–250 °C for 5 minutes and at 200–210 °C for following 30–35 minutes. Dough is prepared at the following initial weight ratio, g: bakery mixture – 100; baker's compressed yeast – 1.91; water – based on 48 % dough moisture content.EFFECT: invention allows to enhance nutritive value of bakery products, increase content of antioxidants, prolong storage of products freshness, expand range of cereal bakery products.1 cl, 2 tbl, 2 ex

Description

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

The closest in technical essence and the achieved effect is a method for the production of bread based on gluten-free mixture, water, sunflower oil and yeast. Gluten-free mixture contains the following ratio of components, wt. %: corn starch 51.5-56.5; rice flour 20.0-25.0; soy protein 9.7-10.0; salt 0.8-1.0; granulated sugar 2.0-2.5; food citrus fibers Herbacel AQ Plus 1.2-1.5; lecithin Lezi Pro90S 2.0-3.0; rowan powder (fruit / husk) 3.0-8.0 [Patent 2573327 of the Russian Federation, IPC ⁷ A21D 2/36 A21D 8/02 A21D 13/04 publ. 01.20.2016, bul. No 2].

The disadvantage of this method is the low nutritional value of bread, low content of antioxidants.

The technical problem of the invention is to improve the quality of bread by increasing its nutritional value, increasing the content of antioxidants in it and slowing down its staling process.

To solve the technical problem, a method for obtaining grain bread is proposed, including kneading dough from baking mix, pressed baker's yeast, water, dough cutting into molds, proofing and baking, characterized in that the dough is kneaded from baking mix consisting of bioactivated wheat, obtained by soaking in water, germination, drying and grinding, bio-activated rye grain, which is obtained by soaking in water, drying and grinding, flour, baked rye peeled, p Shenichnaya bakery first grade, flour amaranth first grade, food salt, whey dry cheese powder, ascorbic acid, citric acid at the following mass ratio of initial components, g: bio-activated rye grain - 25.0; bioactivated wheat grain - 25.0; bakery flour rye peeled - 19.0-20.0; wheat flour of the first grade - 25.0; Amaranth flour of the first grade - 5.0-6.0; whey powder cheese whey - 3,0; food table salt - 1,5; ascorbic acid - 1.0; citric acid - 0.3, add to the resulting baking mixture the remaining prescription components, mix for 5-7 minutes, kneaded dough is cut into dough pieces, which are placed in forms, settle dough pieces, bake at 240-250 ° C for 5 minutes and at 200-210 ° C for the next 30-35 minutes, the dough is prepared with the following mass ratio of the starting components, g:

Baking mix - 100;

pressed baker's yeast - 1.91;

water - based on a 48% moisture test.

The technical result of the invention is to improve the quality of bread by increasing its nutritional value, increasing the content of antioxidants and slowing the process of its staling.

The method of obtaining bread is as follows.

Wheat grain pre-cleared from weed and grain impurities is washed and left to swell for 20-24 hours in water at a temperature of 18-20 ° С, changing water 3-5 times. Then the water is drained and the grain is left to germinate for 10-12 hours. After the wheat grain is washed and sent for drying. The bioactivated wheat grain is dried at a layer thickness of 1.0 cm, a drying agent temperature of 40-50 ° C for 5.8-6.0 and 4.5-5.0 h, respectively. Similarly prepare bioactivated rye grain, but without germination. The rye grain, previously cleaned from weed and grain impurities, is washed and left to swell for 40-42 hours in water at a temperature of 18-20 ° С, changing water 8-10 times. Then the water is drained, rye grain is washed and sent for drying. Bioactivated rye grain is dried at a layer thickness of 0.5 cm, a drying agent temperature of 40-50 ° C for 7.5-8.0 and 5.5-5.8 h, respectively. Dried bioactivated grain is crushed by disintegration-wave method. The finished shredded dry bioactivated grain through the discharge opening is fed into the bag.

Dry bioactivated grain rye, dry bioactivated grain wheat flour baking rye peeled flour baking wheat first grade flour amaranth first grade, salt, whey cheese, ascorbic acid, citric acid dosed via weights and fed into the loading device of the belt mixer. Baking mixture is prepared with the following mass ratio of components, g: dry bioactivated rye grain - 25.0; dry bioactivated wheat grain - 25.0; bakery flour rye peeled - 19.0-20.0; wheat flour of the first grade - 25.0; Amaranth flour of the first grade - 5.0-6.0; whey powder cheese whey - 3,0; food table salt - 1,5; ascorbic acid - 1.0; citric acid - 0.3. Stirring takes 5-10 minutes. Ready baking mix through the unloading hatch is served in the bag.

Knead the dough with 48% moisture from the baking mix, pressed baker's yeast and water for 5-7 minutes. The kneaded dough is cut into dough pieces weighing 0.35 kg, which are placed in molds, settled dough pieces, baked at 240-250 ° C for 5 minutes and at 200-210 ° C for the next 30-35 minutes, the dough is prepared with the following mass ratio of components, g:

Baking mix - 100;

pressed baker's yeast - 1.91;

water - based on a 48% moisture test.

Method for the production of bread is illustrated by the following examples.

Example 1 (prototype)

The mixture of gluten-free rice with rowan powder is kneaded in stages: all the prescription amount of rowan powder released from metal-magnetic impurities, Herbacel AQ Plus citrus fibers, granulated sugar, salt, soy protein, rice flour, Lecithin Lecithi Pro90C, and granulated sugar are fed into the mixer; until a homogeneous mass. Then add corn starch and continue mixing for 5-10 minutes. The resulting gluten-free mixture is packaged and packaged in bags with polyethylene liners. Gluten-free bread dough is prepared from a gluten-free mixture, sunflower oil, pressed baker's yeast in a dosage (at a ratio of 100: 3.8: 2.5) and water, the humidity of the dough is 54%. The kneaded dough is cut into forms and the dough pieces are set up for 50 minutes at a temperature of 38 ° C and a relative humidity of 80% in a proofing cabinet. Bake at 210 ° C for 25 minutes in a humidified baking chamber.

The mixture is prepared with the following mass ratio of components, g:

corn starch - 56.3;

rice flour - 25.0;

soy protein - 9.7;

rowan powder - 3.0;

granulated sugar - 2.0;

salt - 0.8;

food citrus fibers Herbacel AQ Plus - 1,2;

lecithin Lezi Pro90S - 2.0.

Organoleptic, physico-chemical indicators of bread are presented in table 1. The nutritional value of products and the content of antioxidants in them are listed in table 2.

Example 2

Prepare a baking mixture. Wheat grain pre-cleared from weed and grain impurities is washed and left to swell for 20 hours in water at a temperature of 20 ° С, changing water 5 times. Then the water is drained and the grain is left to germinate for 10 hours. After the wheat grain is washed and sent for drying. The bioactivated wheat grain is dried at a layer thickness of 1.0 cm, the temperature of the drying agent is 50 ° C for 5.0 hours. Similarly, prepare a bio-activated rye grain, but without germination. The rye grain, previously cleaned from weed and grain impurities, is washed and left to swell for 42 hours in water at a temperature of 20 ° C, changing water 9 times. Then the water is drained, rye grain is washed and sent for drying. Bioactivated rye grain is dried at a layer thickness of 0.5 cm, drying agent temperature 50 ° C for 5.8 hours

Dried bioactivated grain is crushed by disintegration-wave method. The finished shredded dry bioactivated grain through the discharge opening is fed into the bag.

Dry bioactivated grain rye, dry bioactivated grain wheat flour baking rye peeled flour baking wheat first grade flour amaranth first grade, salt, whey cheese, ascorbic acid, citric acid dosed via weights and fed into the loading device of the belt mixer.

Baking mixture is prepared with the following mass ratio of components, g: dry bioactivated rye grain - 25.0; dry bioactivated wheat grain - 25.0; rye peeled baking flour - 19.5; wheat flour of the first grade - 25.0; Amaranth flour of the first grade - 5.5; whey powder cheese whey - 3,0; food table salt - 1,5; ascorbic acid - 1.0; citric acid - 0.3. Stirring is 8 min. Ready baking mix through the unloading hatch is served in the bag.

Knead the dough with 48% moisture from the baking mix, pressed baker's yeast and water for 6 minutes. Mixed dough is cut into dough pieces weighing 0.35 kg, which are placed in molds, settled dough pieces, baked at 240 ° C for 5 minutes and at 210 ° C for another 30 minutes, the dough is prepared at the following mass ratio of components, g:

Baking mix - 100;

pressed baker's yeast - 1.91;

water - based on a 48% moisture test.

Organoleptic, physico-chemical indicators of the quality of bread are presented in table 1. The nutritional value of products and the content of antioxidants in them are listed in table 2.

From table 1 and 2 it can be seen that in the proposed method, the specific volume of products increases by 5.5%, porosity - by 3.0%, the period of preservation of bread freshness - by 12 hours, the total content of antioxidants 2.4 times, the protein content by 24 , 6%; dietary fiber 2.8 times, vitamin B ₁ 32 times, vitamin B ₂ 10 times, calcium 4.7 times, phosphorus 7.2 times, magnesium 14.2 times, iron 4.9 times, energy value is reduced by 0.8% compared with the prototype.

Table 1

The name of indicators Data analysis examples 1 (prototype) 2 Organoleptic indicators Appearance Corresponds to the form in which pastries were made with a slightly convex upper crust. Colour Dark brown The state of the crumb: propecia Baked, dry to the touch, elastic Baked, slightly moist to the touch, elastic porosity Medium, thin-walled, developed Developed, without voids and seals promes No trace of nepromes Without lumps and traces of nepromes Taste Corresponding to this type of product, with fruit flavor Corresponding to this type of product, without off-flavor Smell Corresponding to this type of product, with a fruit smell Corresponding to this type of product, without foreign smell physical and chemical indicators Humidity,% 52.5 47.0 Acidity, hail 1.0 6.5 Porosity,% 54.0 59.0

Specific volume cm ^3/100 g 220 232 The preservation of the freshness of the packaged product, h 84.0 96.0

table 2

The name of the component, the energy value and the total content of antioxidants The content in 100 g of bread, cooked according to examples 1 (prototype) 2 Proteins, g 6.9 8.6 Fat, g 2.1 1.5 Digestible carbohydrates, g 43.0 42.2 Dietary fiber, g 1.9 5.4 Vitamins, mg: In ₁ 0.01 0.32 In ₂ 0.02 0.20 Mineral substances, mg: Sa 15.4 71.7 R 37.4 270.5 Mg 6,6 93.7 Fe 0.9 4.4 Energy value, kJ 914 907 Total content of anti-oxidants, mg / 100 g 0.5 1.2

Drying bioactivated grain at a temperature of less than 40 ° C increases the drying time, at a temperature of more than 50 ° C, its starch begins to gelatinize, which increases its attack by amylolytic enzymes, as a result of which the bread will have a sticky, crumbling crumb.

The use of dry bioactivated grain of wheat and rye, crushed by disintegration-wave method, leads to the redistribution of moisture in the product in the direction of reducing the mass fraction of free moisture, which allows to increase the period of preservation of its freshness. In addition, the use of amaranth flour of the first grade allows a greater extent to increase the period of preservation of the freshness of bread due to its high water-holding capacity compared to other grain products.

Making bread on the basis of a baking mixture of bioactivated rye wheat with the addition of first-grade amaranth flour and dry whey contributes to an increase in its antioxidant content. Bioactivated wheat grain, rye is a source of flavonoids with a strong antioxidant effect. The use of flour amaranth first grade leads to an increase in the amount of antioxidants due to the content in its composition of squalene, which has powerful antioxidant properties. The composition of dry milk cheese whey includes lactic acid, which is one of the most active α-hydroxyl acids with antioxidant properties. In addition, ascorbic acid, which is part of the baking mixture, also has antioxidant properties.

When making amaranth flour more than 6.0 g per 105.8 g of baking mix, deterioration of organoleptic quality parameters of bread is observed, and at introduction of less than 5.0 g per 105.8 g of baking mix, the target is not achieved.

The proposed method of obtaining grain bread allows you to:

- increase the nutritional value of bakery products,

- to increase the content of antioxidants,

- to increase the shelf life of fresh products

- to expand the range of grain bakery products.

Claims (4)

The method of obtaining grain bread, including kneading dough from baking mix, pressed baker's yeast, water, cutting dough into molds, proofing and baking, characterized in that the dough is kneaded from baking mix consisting of bio-activated wheat, which is obtained by soaking in water, sprouting, drying and grinding, bio-activated rye grain, which is obtained by soaking in water, drying and grinding, flour, baking rye peeled, wheat baking first grade, amaranth flour first grade, salt, food, whey dry whey, ascorbic acid, citric acid at the following mass ratio of the starting components, g: bio-activated rye grain - 25.0; bioactivated wheat grain - 25.0; bakery flour rye peeled - 19.0-20.0; wheat flour of the first grade - 25.0; Amaranth flour of the first grade - 5.0-6.0; whey powder cheese whey - 3,0; food table salt - 1,5; ascorbic acid - 1.0; citric acid - 0.3, add to the resulting baking mixture the remaining prescription components, mix for 5-7 minutes, kneaded dough is cut into dough pieces, which are placed in forms, settle dough pieces, bake at 240-250 ° C for 5 minutes and at 200-210 ° C for the next 30-35 minutes, the dough is prepared with the following mass ratio of the starting components, g: Baking mix - 100; pressed baker's yeast - 1.91;             water - based on a 48% moisture test.