RU2694206C1 - Method for production of a wheat bakery product with an amaranth improver - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for preparation of a wheat bakery product with an amaranth improver includes preparation of dough of wheat flour, pressed bakery yeast, culinary food salt, granulated sugar, margarine, amaranth quality improver and drinking water, handling, proofing and baking of the target product. Amaranth improver is represented by amaranth grits flour obtained during grinding of amaranth native flakes in amount of 7.0 % of the total weight of bakery wheat flour and amaranth grain flour.

EFFECT: invention allows to improve organoleptic indices of quality of wheat bakery product as a result of increase of degree of amylolysis and looseness of flour structure of dough semi-products.

1 cl, 5 tbl

Description

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

Further, when describing the developed technical solution, the following terms will be used:

Amaranth cereal flour - a product obtained by grinding the cereal product of native flakes, obtained by anatomical grinding of amaranth grain. The method of its production and consumer characteristics are disclosed in the patent RU, 2533006.

The native flakes of amaranth grain belong to cereals that do not require boiling, that is, they are a ready-to-eat product without cooking - the cooking time after pouring boiling water and swelling at room temperature is not more than 10 minutes. The method of its production and consumer characteristics are disclosed in the patent RU, 2533006.

The quality of bread depends on the quality of raw materials, primarily on its baking properties, on the methods and modes of carrying out individual stages of the bread making process, and on the use of small amounts of special additives — substances or products that improve the quality of bread products [Auerman L.Ya. Technology of bakery production: Textbook. - 9th ed .; reclaiming and add. / Under total ed. L.I. Puchkovoy. - SPb: Profession, 2003. - p. 301].

In the baking industry, single or multicomponent (complex) improvers can be used. Monocomponent include improvers of oxidative action (for example, ascorbic acid), modified starch, enzyme preparations, surface-active (food emulsifiers), etc. The complex baking improvers include enzyme preparations of different principle of action, malt preparations, enzymatic active soy flour, dry wheat gluten, modified starch, oxidizing enhancers, etc. [Technology of bread, pastry and pasta. Part I. Bread technology / L.I. Puchkova, R.D. Polandova, I.V. Matveyev. - SPb .: GIORD, 2005. - p. 189-190].

Currently, research is actively conducted on the development of a range of bakery products of high nutritional and biological value using flour from cereals [N. Shmalko. Ways of obtaining bakery products from cereals // Scientific works of KubGTU. - 2016. - №14. - p. 692-709].

The concept of the technology of production of protein, carbohydrate and lipid flour concentrates extracted from various anatomical parts of the grain for obtaining bakery products of specialized and functional purpose is proposed [New scientific directions in the field of grain storage and processing in the world and in Russia / L.I. Machikhina, L.S. Lvov, S.O. Smirnov, V.A. Scriabin // Bread products. - 2013. - №2. - p. 32-37].

Prospective dressers containing food and biologically active components have been identified, which, along with the enrichment of bakery products, can also improve its quality [Development of recipes and technologies for bakery products of a specialized and functional purpose based on processed products of cereals / E.V. Nevskaya, L.A. Shlelenko, O.E. Tyurina, S.O. Smirnov, S.A. Urubkov // Storage and processing of grain. - 2014. - №3 (180). - p. 36-38].

Prospects for the use of amaranth flour as an improver for the quality of bread and bakery products are reflected in various ways of their preparation.

So, amaranth flour is widely used abroad as a complex protein, mineral and vitamin fortifier in the development of the range of bakery products of high nutritional value [Saunders RM, Becker R. Amaranthus: Advance 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.].

Studies conducted in our country have confirmed the feasibility of using amaranth flour mixed with wheat flour of the highest or first grade when adding an additive in dosages from 5% to 20% [Effect of amaranth flour on the properties and quality of bread / I. Matveyeva, T. Yudina, D. Parada, L. Puchkova // "Bakery Products. - 1993. - No. 11. - P. 24; Shmalko N.A. Development of technologies for bakery products of functional purpose using products of amaranth seed processing: Abstract. Cand. .Science. Krasnodar, 2005; New in processing and used and amaranth / Meleshkina E., A. Menshenin, S.Smirnov, E. Kirillov A. Medvedev // Bakery -. 2005. - №9 -. pp 45-47]..

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 /L.P. Pashchenko. - M .: Kolos, 2002. - p. 316].

Known (RU, patent 2187226, publ. 08/20/2002) is also a method for the production of bakery products, involving the preparation of dough containing wheat flour, a preparation from amaranth seeds (grain), pressed yeast, salt and water, its cutting, proofing and baking with obtaining the target product, at the same time, the preparation from amaranth seeds (grains) is prepared by extracting a non-polar extractant (liquid or gas), separating miscella and grinding the meal to a state of flour and inject into the dough in the amount of (3.0 ÷ 10.0)% from the mass of flour.

Proposed (RU, patent 2616840, publ. 04/18/2017) composition for the production of bread, which includes high-grade baking wheat flour, pressed baker's yeast, edible salt, granulated sugar, water, and additionally amaranth semi-defatted protein flour, which is a secondary product of processing amaranth seeds in the production of vegetable oil, with a content of biologically complete proteins of 41.4%, with the following content of the initial components, wt. %: baking wheat flour of the highest grade 52.99 ÷ 56.98; pressed baker's yeast 1.60 ÷ 1.71; food table salt 0,53 ÷ 0,57; granulated sugar 1.32 ÷ 4.42; amaranth protein flour semi-fat 3.99 ÷ 10,60; water the rest. It is noted that this method improves the physiological and organoleptic indicators of the quality of the finished product.

The closest analogue of the developed technical solution can be recognized (RU, patent 2251455, publ. 10.05.2005) a method of improving the quality of wheat bread and bakery products, involving the preparation of dough containing wheat flour, pressed yeast, salt, amaranth quality improver and water, cutting , proofing and baking of the target product, where, as an amaranth quality improver, the periderm fraction of grinding of amaranth seeds, ground to the state of flour, is introduced into the dough in an amount (3 ÷ 7)% of the total mass flour.

Periderm fraction (RU, patent 2325057, publ. 27.05.2007) contains, respectively, starch in the amount of (64.0 ÷ 78.0) wt. %, proteins - (6.0 ÷ 8.0) wt. %, fats - (2,0 ÷ 4,0) wt. % fiber - (2,0 ÷ 4,0) wt. %, ash - (1,0 ÷ 2,0) wt. %

The disadvantage of the above method is the use in the recipe of a bakery product amaranth improver to the weight of wheat flour, which does not provide savings in the main raw materials and the efficiency of the production method in general. Conducting a trial laboratory baking by the authors of the patent according to GOST 27869-88 “Baking wheat flour. Trial laboratory baking of bread ”provides for an assessment of the quality of bread baking flour, but not the development of a method for the production of bakery products in an industrial environment, which indicates the incompleteness of this development.

The technical problem to which the developed invention is directed is to improve the method of producing a wheat bakery product with amaranth improver.

The technical result achieved during the implementation of the developed invention consists in improving the organoleptic quality indicators of a wheat bakery product as a result of an increase in the degree of amilolysis (by 20.0% as compared to the control) and loosened ™ flour structure (by 5.0% as compared to the control) dough blanks.

To achieve the technical result proposed to use the developed method of preparation of wheat bakery products with amaranth improver. The developed method includes the preparation of dough containing baking wheat flour, pressed baker's yeast, edible salt, granulated sugar, margarine, amaranth quality improver and drinking water, cutting, proofing and baking the target product, and amaranth flour is added to the dough as an amaranth improver. cereal, obtained by grinding the native amaranth flakes, in the amount of 7.0% instead of wheat flour baking.

Recommended quality indicators of amaranth flour meet the requirements specified in Table 1. The chemical composition of amaranth flour is, g / 100 g: moisture - 14.0; proteins - 6.0; fats - 1.7; carbohydrates - 75.0; Fiber - 2.5 g; ash - 0.8 g; energy value of the product - 342 kcal. Permissible levels of safety indicators of amaranth cereal flour in accordance with the requirements of SanPiN 2.3.2.1078 (index 1.4.4) are given in Table 2 [N. Shmalko, S. O. Smirnov. Recommended requirements for the quality of amaranth cereal flour // Proceedings of the V International Scientific and Practical Conference "Bakery, Confectionery and Pasta of the XXI Century", dedicated to the 100th anniversary of the founding of FSBEI HE "Kuban State Technological University", FSBEI HE "Kuban State Technological University ", 2017.-S. 375-377].

Instrumental computerized evaluation of autolytic activity of wheat flour, carried out by the authors of the proposed method under laboratory conditions on an Amilotest AT-97 device (CHP-TA) in the “testgram” mode [Shmalko N.A. Instrumental assessment of autolytic activity of wheat flour when adding amaranth cereal flour // Proceedings of the V International Scientific and Practical Conference "Bakery, Confectionery and Pasta of the XXI Century" dedicated to the 100th anniversary of the founding of Kuban State Technological University, FSBEI HE " Kuban State Technological University ", 2017. - p. 297-302.], Showed the feasibility of a partial replacement with the addition of amaranth cereal flour in the case of a bakery Second flour with low autolytic activity.

The results of the study of the rheological characteristics of gelatinized water-flour suspensions of a mixture of wheat and amaranth grain flour (table 3) indicate that when adding an additive up to 12.5% inclusive instead of wheat flour, the rate of destruction of protein-starch paste in samples during heating is less than control sample due to the slowing down of the process of gelatinization.

The maximum viscosity of the gelatinized water-flour slurry was established in a sample with 2.5% amaranth grain flour. Increasing the dosage of amaranth flour in a mixture with wheat flour over 7.5% is not desirable, since it leads to an increase in its autolytic activity and a decrease in the viscosity of the test sample.

Note: * Wheat flour of the first grade with a fall number of 318 s; ** sample of amaranth cereal flour with a fall number of 66 s.

The implementation and testing of this method was carried out by carrying out production baking in the conditions of OJSC Kazan bakery No. 7, for which we used the highest grade wheat flour sample that meets the quality requirements of GOST R 52189-2003: moisture content by mass - 14.0%, ash - 0.55%, whiteness - 55 units. Ave. R3-BPLTs, the content of metal-magnetic impurities - 1.2 mg / kg, the mass fraction of raw gluten - 28.0%, the quality of gluten - 70 units. Ave. IDK, gluten quality group - I is good, fall number is 270 s, titration acidity is 3 degrees.

As a control recipe (prototype) in the processing of wheat flour of the highest grade was taken the recipe of a bakery product - cut ribbons according to GOST 27844-88 weighing 0.4 kg, produced in industrial volumes. Recipes and modes of preparation of bakery products when adding amaranth cereal flour are shown in Table 4.

Dough for sliced long loafs were prepared in portions-straight method with a reduced fermentation time for 60 minutes. The additive was made instead of a part of flour at a dosage of 7.0% when kneading dough. The kneading was carried out in a kneading machine at the same speed for 15-20 minutes to obtain a test of a uniform consistency. The water temperature during the dough kneading was 24 + 26 ° C.

After kneading the dough, it was fermented for 120 minutes, then, using a dividing machine, dough was cut into blanks weighing 0.45 kg, followed by rounding and molding into loaves. Molded blanks were placed on sheets to be placed on the cradle of the proofer and were thawed for 50 minutes at a temperature of 45 ° C and a relative humidity of 65%. After proofing, the billets were notched and baked for 30 minutes at a temperature of 190 ÷ 200 ° C in the GGR dead-end furnace.

The results of the analysis of the organoleptic characteristics of the baked bakery product are given in table 5.

The physico-chemical indicators of the quality of baked bakery products of the control and experimental samples comply with the requirements of GOST 27844-88 “Bakery products. Technical conditions ": humidity - 41.0%; acidity - 2.5 degrees; porosity - 74.0%, which indicates the possibility of using amaranth quality improver instead of wheat flour in the preparation of rifled loaf.

Thus, the proposed method for the production of bakery products, involving the introduction of amaranth grain flour to 7.0% instead of wheat flour, contributes to the production of bakery products that meet the quality requirements of the standards, while improving the taste.

Claims (1)

The method of preparation of wheat bakery with amaranth improver, involving the preparation of dough from wheat flour, pressed baker's yeast, food salt, sugar, margarine, amaranth quality improver and drinking water, cutting, proving and baking the target product, characterized in that As an amaranth improver, amaranth cereal flour is obtained in the dough obtained by grinding the native amaranth flakes in the amount of 7.0% of the total mass of wheat flour and baking flour. amaranth groats flour.