RU2698968C1 - Bakery product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to baking industry. Bakery product is made of prime bakery wheat flour, whole grade ground hemp seeds "Surskaya" flour, baker's compressed yeast, sand sugar, culinary food salt and water, at the following initial ingredients ratio, wt %: prime bakery wheat flour – 75.0–79.0; whole grade ground hemp seeds "Surskaya" flour 9.0–5.0; baker's compressed yeast – 8.0; culinary food salt 3.0; sand sugar 5.0; water based on 45 % dough moisture content.

EFFECT: invention allows to expand the range of functional purpose flour products with increased biological value.

1 cl, 3 tbl

Description

The invention relates to the food industry, in particular to baking production, can be used for the production of bakery products.

Bread and flour confectionery products are made on the basis of cereals and cereal fractions, which are ground into flour and mixed with yeast or a chemical baking powder, salt and water as key ingredients.

Known recipes for white bread from premium flour and white bread from first grade flour (PS Ershov. Collection of recipes for bread and bakery products. Publishing house: Gidrometeoizdat, 1998. 58-71 s), for example, a table loaf includes per 100 kg of wheat flour 2 kg salt, 2 kg of yeast, 0.1 kg vegetable oil, 8.0 kg margarine, 2.0 kg granulated sugar.

The disadvantage of this bread is that this bread does not have a sufficiently high biological value, due to the lack of dietary fiber and pectin, the lack of which is experienced by more than half of the world's population. In addition, bread contains few vitamins and minerals necessary for the human body.

Closest to the proposed invention relates to the recipe for a simple loaf (P. Ershov. Collection of recipes for bread and bakery products. Publishing house: Gidrometeoizdat, 1998. 71 pp.), Which includes: wheat flour - 100 kg, table salt - 2.5 kg pressed baker's yeast - 1.5 kg, sugar - sand - 0.1 kg.

After analyzing the current level of technology, it was revealed that the technical problem in this area is an insufficient assortment of bakery products, with improved indicators of nutritional value and quality of finished products.

The technical result of the invention is the expansion of the range of flour products for functional purposes with high biological value.

To solve this problem and obtain the claimed technical result, a bakery product formulation has been developed that contains premium baking wheat flour, pressed baker’s yeast, sugar - sand, table salt and water, additionally contains flour obtained from whole-ground hemp seeds of oil-bearing direction, in the following ratio ingredients, wt. %: premium wheat flour 75.0-79.0; flour from whole-ground hemp seeds 9.0-5.0; pressed baker's yeast 8.0; edible salt 3.0; sugar - sand 5.0; water - based on the moisture content of the test 45%.

The production of a bakery product involves kneading dough, mixing wheat flour of the first grade and whole-wheat flour of an oilseed agroconfruit, for example, the Surskaya variety. Then the dough is kneaded from wheat flour of the first grade, whole-ground flour of hemp seeds, taken in a ratio of 5.0 to 9.0% with respect to wheat flour and water, based on a humidity test of 45%.

Hemp seeds, which are used to produce flour, proteins, fats and carbohydrates, are present in approximately equal proportions. The product is a source of two types of fiber at once - soluble and insoluble. In addition, hemp flour contains more than two dozen amino acids, including essential ones. Despite its plant origin, hemp flour does not contain gluten and is characterized by high nutritional and biological value.

Options for the formulations of the test for baking bakery products are presented in table 1.

Baking bread was carried out according to the standard method of test baking. This technique provides an unpaired method of preparing dough for shaped bread from 100 g of a mixture of wheat flour and whole-ground hemp seeds of oilseed direction. This technique is single-phase, which involves mixing all the recipe ingredients at the same time (flour, water, salt, yeast and sugar) when mixing the dough.

The first stage included the preparation of raw materials for production:

grinding and obtaining freshly ground flour (shelf life up to three months), from unrefined hemp seeds;

prepared a mixture of premium wheat flour and whole-ground hemp seeds (5.0 g - example No. 1, 10.0 g - example No. 2 by weight of varietal wheat flour).

The second stage is a kneading of dough from mixed flour (premium wheat and whole-hemp flour), yeast, salt, sugar and water, according to the recipe presented in table. one.

The resulting semi-finished product (dough) was placed in a proofing cabinet with steam humidification, for preliminary proofing.

The duration of the fermentation test in the preliminary proofing: control (prototype) - 40 min; sample No. 1-30 minutes; sample No. 2-25 min., at a temperature of 30-35 ° C.

The next stage, after preliminary proofing, is the finishing of the semi-finished product and the final proofing.

At the end of the fermentation, the dough pieces underwent a swarm. The molded preforms in the molds were placed in a cabinet for final proofing at a temperature of 35 ° C with steam humidification. Final proofing time: control (prototype) - 35 min; sample No. 1-25 minutes; sample No. 2-25 minutes

The last step is baking. Baking dough pieces was carried out in a laboratory furnace with steam humidification at a temperature of 210-220 ° C. Baking time ranged from 15 to 20 minutes.

After cooling, studies were conducted organoleptic (table 2) and physico-chemical (table. 3) indicators.

The proposed formulation of a functional bakery product will increase the biological value, the content of dietary fiber and pectin in products, increase the content of vitamins: A; E; FROM; D and K, B vitamins (B1, B2, B3, B4 (choline), B5, B6, B8 (inositol), B7 (biotin), B9 and B12) and minerals, the content of polyunsaturated fatty acids - Omega 6, Omega 3; to obtain a product of increased volume with good developed porosity and elastic crumb, to increase the preventive orientation and therapeutic effect of the products.

Compared with the prototype, the proposed composition of the bakery product expands the range of functional flour products

appointments with increased biological value due to the presence of hemp seed as a dietary product rich in proteins depending on the variety - from 21 to 26%; fats from 29 to 31%; fiber - from 16 to 18% of dry weight.

Claims (2)

A bakery product, characterized in that it is made from premium wheat flour, flour from whole ground hemp seeds of the variety "Surskaya", pressed baked yeast, granulated sugar, salt and water, in the following ratio of starting ingredients, wt. %: premium baking wheat flour 75.0-79.0 flour from whole-ground hemp seeds of the variety "Surskaya" 9.0-5.0 pressed baker's yeast 8.0 food salt 3.0 granulated sugar 5,0 water based on humidity test 45%