RU2692560C1 - Method for production of wheat bread with amaranth improver - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. Method for production of wheat bread with amaranth improver includes preparation of dough of wheaten bakery flour, pressed bakery yeast, culinary food salt, amaranth quality improver of bread and drinking water, handling, proofing and baking of the target product. Amaranth improver is represented by amaranth defatted flour produced by fractionating CO-cake of amaranth - a by-product formed when extracting lipids from amaranth grains by CO-extraction, in amount of 10.0 % of total weight of mixture of wheat flour and amaranth fat-free flour.EFFECT: invention allows to improve wheat bread quality indices and impart useful food properties to it.1 cl, 4 tbl

Description

The invention relates to the food industry, in particular to the bakery industry.

Researchers all over the world are actively involved in the problem of processing amaranth grain for food purposes [Saunders R.M., Becker R. Amaranthus: A Potential Food and Feed Resource // Advances in Cereal Science, 1984. - Vol. 6. - p. 377-396; Breen W.M. Food Uses of Amaranth Grain // Cereal Food World, 1991. - Vol. 36. - P. 426-430; Paredes-Lopez O. Amaranth: Biology, Chemistry, and Technology. - Mexico: CRC Press, 1994. - 223 p.].

Most of the scientific work is devoted to the development of technologies for the production of various types of amaranth flour, differing in chemical composition and methods of grinding, the presence or absence of heat treatment (infrared radiation, ultra high frequency currents, roasting, etc.) [Amaranth - food culture (origin, systematics, morphology, physiology, introduction, cultivation, chemical composition, drying, storage, processing, application): monograph / R.U. Uazhanova [et al.]; under. ed. Dr. techn. sciences, prof. Yu.F. Roslyakova. - Krasnodar: Ed. FSBEI HE "KubGTU", 2016. - p. 145].

In order to make rational use of amaranth flour in the bakery industry, methods have been proposed for making its modifications in order to enrich traditional foods and create new foods. Bread from a mixture of wheat flour and flour from native seeds (grain) of amaranth is prepared in a ratio of 95: 5-90: 10, from a mixture of wheat flour and flour from heat-treated seeds (grain) of amaranth - in a ratio of 85:15, from a mixture of wheat, amaranth and soy flour - in the ratio of 90: 5: 5, from a mixture of wheat and amaranth flour in the ratio of 90:10 and ascorbic acid in a dosage of 0.09%, etc. As noted by experts, these flour mixtures have significant drawbacks: nutritional value and indicators bread quality (darkening of the crumb, insufficient volume and porosity) is not Exposure to extreme [Biotechnological bases bakery production / LP Pashchenko. - M .: Kolos, 2002. - p. 316].

The problem can be solved by using the by-products of pressing and extracting oil from amaranth grain: cake and meal, the rational use of which in the bakery industry is reflected in the works of E.A. Tosia, E.D. Rea, R. Masciarellia, H. Sanchez, P.W. Uazhanova, L.P. Pashchenko, E.P. Meleshkina, N.A. Shmalko, Yu.F. Roslyakova, I.M. Zharkova, L.A. Miroshnichenko et al.

The cake from seeds (grains) of amaranth is a powdery mass with a particle size from 80.0 to 100.0 microns, with a slight inclusion of unground crushed particles, with a characteristic taste and smell. As part of the cake contained in g per 100 g: moisture - 8.0; starch - 62,74; protein - 19.8%, lipids - 5.1; fiber - 2.9; ash - 0.6, macro- and microelements, mg / kg: calcium - 458.6, magnesium - 348.7, phosphorus - 698.7, iron - 112.3, vitamins, mg / kg: riboflavin - 0.9 , tocopherols - 54.0.

The joint introduction of 15.0% of the cake and 5.0% of the oil extract from the grain of amaranth to the weight of the flour in the dough allows you to improve the organoleptic and physico-chemical characteristics of bread from wheat flour bakery first grade; increase the biological value of its proteins by 24.5% for lysine and balance the fatty acid composition of lipids by the ratio of omega-6: omega-3 fatty acids to 4.6: 1 versus 16: 1 in control, which corresponds to the recommendation of the Academy of Nutrition of the Republic of Kazakhstan for medical food (from 4: 1 to 6: 1) [functional bread "Iliysky" / R.U. Uazhanova, M.ZH. Kizatov // Herald KrasGAU, 2010. - №9. - p. 177-180].

The chemical composition of the extraction meal,%: moisture - 11.6, protein - 17.0, lipids - 2.1, ash - 4.0, digestible carbohydrates - 61.7, non-digestible carbohydrates - 3.6, vitamins, mg%: thiamine - 0.41, riboflavin - 0.08, niacin -1.59, mineral substances, mg%: sodium - 23.0; potassium - 671.0, magnesium - 409.0, calcium - 210.0, phosphorus - 99.0, iron - 16.0 [Amaranth in the food industry / N.A. Shmalko, Yu.F. Roslyakov. - Krasnodar: Enlightenment-South, 2011. - p. 330-331].

Meal from seeds (grains) of amaranth for the production of bakery products is introduced into the dough in the form of an enzymatic hydrolyzate in the amount of (8.0 ÷ 16.0)% by weight of flour in order to reduce the consumption of bakery wheat flour by 10.0%. The product with the hydrolyzate has a brighter crust, a pronounced taste and aroma, increased volume by 23.0% and porosity - by 9.5%. The mass fraction of sugar in bread is increased to 4.7% (in the control - 3.0%), the mass fraction of bisulfite binding substances is 1.2 mg ⋅eq / 100 g of dry matter against 0.9; protein content increases by 4.0%, total amount of amino acids - by 8.8%, lipids - by 24.0%, starch, on the contrary, decreases - by 4.0% [Biotechnological bases of bakery production / L.P. Pashchenko. - M .: Kolos, 2002. - p. 316, 320].

A method is proposed for improving the quality of wheat bread and bakery products, including the preparation of dough containing wheat flour, baker's yeast, table salt, amaranth quality improver and water, cutting, proofing and baking bread. As the amaranth improver of quality, the protein fraction of grinding of amaranth seeds, crushed to the flour state, is introduced into the dough in the amount of (3.0 ÷ 6.8)% of the total flour mass. The protein fraction contains starch in the amount of (8.0 ÷ 15.0) wt. %, proteins - (27.0 ÷ 38.0) wt. %, fats - (10.0 ÷ 12.0) wt. % fiber (3.0 ÷ 5.0) wt. %, ash - (4,0 ÷ 6,0) wt. % The introduction of the additive improves the appearance of the products, the quality of the crumb and taste, increases the specific volume of bread, the content of vitamins and trace elements in the product [Patent RU 2314697 IPC ⁸ A21D 8/02 A21D 2/36 Method for improving the quality of wheat bread and bakery products / A. E. Medvedev [and others]; Limited Liability Company "AMAFOR". Claims 11/24/2005. Claim No. 2005136487/13. Publ. 01/20/2008 Bul No 2].

The closest in technical essence and goal to the proposed solution is a method for the production of bakery products, involving the preparation of dough containing wheat flour, the preparation of amaranth seeds (grain), pressed yeast, salt and water, its cutting, proofing and baking to obtain the target product, at the same time, the preparation of amaranth seeds (grain) is prepared by extracting a non-polar extractant (liquid or gas), separating miscella and grinding the meal to a state of flour and injected with leaving dough in the amount of (3.0 ÷ 10.0)% by weight of flour [Patent RU 2187226 C1 MPK ⁷ A21D 2/36, A21D 8/02 Method for the production of bakery products / Yu.F. Roslyakov, L.K. Bochkova, N.A. Shmalko, L.V. Abramchuk, B.V. Mislivsky, OI Kvasenkov; Kuban State Technological University. Claims 05.07.2001. Claim №2001111999 / 13. Publ. 08.20.2002 Bul No. 23].

The disadvantage of the above method is to obtain the target product by introducing amaranth improver containing an undesirable component of the fruit membranes of amaranth grain - lignin.

The objective of the invention is to improve the method of production of wheat bread with amaranth improver.

The technical result of the invention is to improve the quality of wheat bread and giving it beneficial nutritional properties.

The achievement of the technical result is ensured by the fact that in a method involving the preparation of dough containing bakery wheat flour, pressed baker's yeast, edible salt, amaranth bread quality improver and drinking water, cutting, doughing and baking the target product, enter dough as an amaranth improver amaranth flour, defatted, obtained by fractionation of CO ₂ -the meal of amaranth - a by-product in the release of oil extract as a result of CO ₂ -extraction lipid of amaranth grain [Patent RU 2166260 C2 IPC ⁶ A23L 1/221 A23L 1/222 C11 9/02 A method of obtaining an extract from subtropical and spicy aromatic plant materials / G.I. Kasyanov, I.E. Kizim Claims 06/11/1999. Claim №99112110 / 13. Publ. 04/10/2001. Bul No. 10] in the amount of 10.0% instead of wheat flour.

The authors, to obtain a granulometric composition of raw materials comparable to baking flour and remove lignin, CO ₂ -meal from amaranth seeds (grains) were fractionated into products of different dispersity: bran (coated particles with a size of at least 1000 microns), grains (particles of damaged perisperm and membranes with sizes no more than 800 microns), flour with an average particle size (220 ÷ 250) microns. The chemical composition of the products of CO ₂ fractionation of amaranth is given in table 1 [N. Shmalko. Development of technologies for bakery products of functional purpose using amaranth seeds processing products: dis. ... Cand. tech. sciences. - Krasnodar, 2005. - 150 p.].

Amaranth fat-free protein proteins, consisting mainly of albumin and globulins, more accessible to proteolysis, are distinguished by high digestive enzymes of the gastrointestinal tract (pepsin, trypsin, chymotrypsin) in vitro; the indicator of relative biological value (ACB) for flour reaches 65.0%, in other products, due to the greater amount of unassimilated dietary fiber in the substrate and proteolysis inhibitors, no more than 23.0%.

The enzymatic activity of proteolytic enzymes of products of CO ₂ fractionation of amaranth, defined as the total activity of isoenzymes at pH 4.6, is characterized by a significant activity of flour endoenzymes (0.171 op. Units), which is 1.4 times higher than grains, and 1 , 9 times than bran. Indicator of the drop in amaranth fat-free flour, determined by measuring the duration of preparation of gelatinized water-flour suspension in a viscometric test tube at a temperature of plus 100 ° C, the time of lowering in it calibrated by geometric dimensions and mass of the rod, and fixing the total time in seconds (GOST 27678) is not less than 82 s [Shmalko N.A. Development of technologies for bakery products of functional purpose using amaranth seeds processing products: dis. ... Cand. tech. sciences. - Krasnodar, 2005. - 150 p.].

The rate of autolytic activity of amaranth fat-free flour, determined by its ability to accumulate a certain amount of water-soluble substances (GOST 27495) during its water suspension, reaches up to 30.0% in terms of dry matter, which indicates a possible replacement of a part of wheat flour of the first grade, the norm for which is from 26.0% to 33.0% [Laboratory workshop on the technology of bakery production / L.I. Puchkova. - 4th ed., Revised. and add. - SPb .: GIORD, 2004. - p. 130].

The authors found that the addition of the proposed amaranth improver instead of part of wheat flour of the first grade, although it helps to reduce the mass fraction of the washed raw gluten, its structural and mechanical properties are strengthened.

Analysis of farinograms of wheat dough kneading with various dosages of amaranth improver (table 2) shows that with increasing dosages from 2.5% to 10.0%, the water absorbing capacity of the semi-finished product increases compared to the control (1.3 ÷ 3.8) %, its consistency - by (0.4 ÷ 3.2)%, the formation time - by (2.0 ÷ 3.2)%, stability - by (2.7 ÷ 11.6)%, the valorimetric estimate - by (5,5 ÷ 20,0)%, and the degree of liquefaction, on the contrary, decreases by (9,5 ÷ 15,0)%.

The application of the proposed amaranth improver, the elasticity of yeast-free dough increases by (2.5 ÷ 12.5)%, and plasticity, on the contrary, decreases by (5.6 ÷ 14.8)%, which is presumably due to the ability of amaranth proteins to enhance non-covalent (hydrophobic and ionic interactions in gluten protein molecules of dough and strengthen internal bonds between protein molecules.

The implementation and testing of this method was carried out by applying the method of laboratory baking using a straight-through method designed to assess the quality of the baking properties of wheat flour and finished products [Laboratory Workshop on Baking Technology / L.I. Puchkova. - 3rd ed. - M: Light and food industry, 1982. - S. 77-82, 108-112, 115-120, 130-132, 151-156] with a taken amount of flour per sample 400 g (table 3). In parallel, received bakery products by a known method.

The prototype served as a recipe for bread from wheat flour of the first grade with the addition of extraction meal from seeds (meal) of amaranth according to the invention [Patent RU 2187226 C1 MPK7 A21D 2/36, A21D 8/02 Method of bakery production / Yu.F. Roslyakov, L.K. Bochkova, N.A. Shmalko, L.V. Abramchuk, B.V. Mislivsky, OI Kvasenkov; Kuban State Technological University. Claims 05.07.2001. Claims №2001111999 / 13. Publ. 08.20.2002 Bul No. 23].

The introduction of the proposed amaranth improver - flour amaranth fat-free wheat bread in the recipe increases the specific volume of molded products compared to the control by (2.6 ÷ 6.8)%, dimensional stability of the bottom products - by (4.2 ÷ 8.3)%, porosity - by (1.3 ÷ 6.3)%, the overall compressibility of the crumb - by (13.9 ÷ 43.0)%. The best quality of bread according to the results of scoring is ensured with the introduction of a 7.0% dosage of the additive.

Summary indicators of the quality of wheat bread produced by the claimed method, are shown in table 4.

The biological and nutritional value of bread from wheat flour of the first grade increases with the introduction of the proposed amaranth improver. The attack of the crumb protein of bread samples with amaranth fat-free flour trypsin, pepsin and chymotrypsin increases in vitro compared to the control by an average of (11.7 ÷ 48.5)%, the RRB indicator - by (3.8 ÷ 119.0)% . An adult’s daily need for nutrients and energy when consuming 100 g of wheat bread with the maximum dosage of improver can be absorbed in vitamins: В ₂ - by more than 44.5%, В ₁ - by 22.0%, in proteins, vitamin РР and mineral substances - by 11.0% [Use of CO ₂ -meal from amaranth seeds in baking / N.A. Shmalko, L.K. Bochkova, Y.F. Roslyakov // News of universities. Food technology. - 2004. - №2-3. - S. 20-22].

Comparative analysis shows that this invention differs from the known invention by introducing into the composition of the dough a new bread quality improver, which simultaneously has an increased nutritional and biological value, which makes this technical solution meet the criterion of "novelty."

The use of a new bread quality improver in bread baking, which improves the nutritional properties of the target product, is manifested only in this technical solution. The presence of other technical solutions in this field of technology features that distinguish this invention from the prototype, has not been identified, which ensures that this technical solution complies with the criterion of "significant differences".

Claims (1)

Method for the production of wheat bread with amaranth improver, involving the preparation of dough from wheat flour, baked yeast, food salt, amaranth bread quality improver and drinking water, cutting, proofing and baking the target product, characterized in that as an amaranth improver in the dough Introduced amaranth flour, defatted, obtained by fractionation of CO ₂ - amaranth meal - a by-product formed during the isolation of lipids from amaranth grain ohm CO ₂ -extraction, in the amount of 10.0% of the total mass of a mixture of wheat flour and amaranth flour nonfat.