RU2699976C2 - Method for production of molded rye-wheat bread with amaranth improver - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method of producing shaped rye-wheat bread with amaranth improver includes preparation of dough of bakery rye flour, wheat flour, compressed bakery yeast, culinary food salt, sugar sand, a dry acidification method, an amaranth quality improver of the form bread and drinking water, handling, proofing and baking of the target product. Amaranth improver is represented by amaranth protein defatted flour produced by amaranth extraction cake till flour condition during removal of oil from amaranth germ grits, in amount of 10.0 % of total weight of bakery wheat flour, bakery rye flour and defatted amaranth protein flour. Duration of fermentation of the dough to achieve the required acidity with allowance for the lifting power of bakery yeast does not exceed 70 ± 10 min.

EFFECT: invention allows to improve quality indices of molded rye-wheat bread and impart useful food properties to it.

1 cl, 8 tbl

Description

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

The set of properties of a food product, providing the physiological needs of the human body in energy and basic nutrients, is its nutritional value. The quality indicator of the protein of a food product, which reflects the degree of correspondence of its amino acid composition to the needs of the human body in amino acids, determines its biological value, and the amount of energy released in the human body from food substances of the product to ensure its physiological functions determines the energy value.

The nutritional value of bread, like any food product, is a concept that integrally reflects the totality of its useful properties, including the degree to which this product provides the physiological needs of the human body in basic nutrients and energy.

Fundamental research by V.L. Kretovich, P.P. Tokareva, L.Ya. Auerman, V.A. Patta, E.D. Kazakova, N.P. Kozmina. L.I.I made a significant contribution to the development of studies aimed at increasing the nutritional value of bread and developing principles for creating products of a given chemical composition to improve the nutritional status of the population. Puchkova, R.D. Polandova, V.I. Drobot, T.B. Tsyganova, S.Ya. Koryachkina, I.V. Matveeva G.G. Dubtsov, L.P. Pashchenko, L.N. Shatnyuk and many others

The justified direction of increasing the nutritional value of bread is the use of plant-derived products containing complete proteins, minerals, vitamins and dietary fiber, which are converted as a result of the process into easily digestible compounds, for example, amaranth flour, the usefulness of which has been proved in baking for partial replacement wheat baking flour [Rational use of vegetable protein-containing raw materials in bread technology / L.P. Pashchenko, I.M. Zharkova. - Voronezh: FSUE IPF Voronezh, 2003. - S. 39-40].

A method is proposed for enriching rye-wheat shaped bread in order to increase its nutritional and biological value with nutrients of amaranth flour. The method involves the preparation of rye-wheat dough containing wheat flour of the first grade, peeled rye flour, full-fat amaranth flour as a bread improver, pressed baking yeast, edible salt, granulated sugar and drinking water, adding amaranth improver with kneading dough, cutting, proofing and baking the target product [Shmalko N.A., Roslyakov Yu.F. Amaranth in the food industry. - Krasnodar: Enlightenment-South, 2011. - S. 281-283].

A known method for the production of bakery products, comprising preparing a dough containing rye flour, wheat flour, pressed yeast, table salt and water, its cutting, proofing and baking to obtain the target product, while the amaranth seeds (grain) subjected to extraction are additionally introduced into the dough non-polar extractant (liquid or gas) and grinding to flour, in the amount of (3.0-4.0)% by weight of flour [Patent RU 2195112 C1 IPC ⁷ A21D 2/36, A21D 8/02 Method for the production of bread / Y. F. Roslyakov, L.K. Bochkova, N.A. Shmalko, B.M. Myslivsky, O.I. Kvasenkov; Kuban State Technological University. Claim 05/07/2001. Application No. 20011111998/13. Publ. 12/27/2002. Bull. No. 36].

A method for the production of custard bread from a mixture of rye and wheat flour with the addition of amaranth flour with a low fat content in the composition of the nutrient mixture for the reproduction of liquid rye sourdough with the aim of intensifying acid accumulation and improving the lifting force of the fermented cake mix in the amount of 10.0% by weight of flour in the dough [ Amaranth - food culture (origin, systematics, morphology, physiology, introduction, cultivation, chemical composition, drying, storage, processing, use): monograph / R.U. Uazhanova, Yu.F. Roslyakov, I.M. Zharkova, N.A. Shmalko; under. ed. Dr. tech. sciences, prof. Yu.F. Roslyakova. - Krasnodar: Publ. FSBEI HE “KubSTU”, 2016. - P. 225].

The closest in technical essence and the task to the proposed solution is a method for improving the quality of rye-wheat bread, involving the preparation of a dough containing wheat and rye flour, baking yeast, table salt, amaranth bread improver and water, cutting, proofing and baking the target product wherein as amaranth improver introduced into the dough to a state crushed flour milling protein fraction of seeds (grains) of amaranth [patent RU 2251455 C2 IPC ⁸ V02S 9/04 method seeds grinding am welt / VG Dulaev, A.E. Medvedev, A.I. Menshenin, S.O. Smirnov; State Scientific Institution All-Russian Research Institute of Grain and Products of its Processing (GNU VNIIZ); Amafor LLC. Claim 12/25/2002. Application No. 2002134816/13. Publ. 05/10/2005. Bull. No. 13] in the amount of (3.0 ÷ 7.0)% of the total mass of flour in the dough. The protein fraction of grinding seeds (grain) of amaranth contains respectively starch in an 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. % [Patent RU 2314696 C2 IPC ⁸ A21D 2/36, A21D 8/02. A way to improve the quality of rye-wheat bread / A.E. Medvedev, E.P. Meleshkina, A.I. Menshenin, A.N. Prosin, V.A. Smolsky; Limited Liability Company AMAFOR. Claim 11/24/2005. Application No. 2005136488/13. Publ. 01/20/2008. Bull. No. 2].

The disadvantage of the above method is the use in the formulation of a bakery product of amaranth improver containing a large amount of lipids (up to 12.0%), which limits the possibility of its use in the baking industry due to rapid rancidity. The specific volume of molded bread with the introduction of this amaranth improver more than 5.0% by weight of flour in the dough is reduced, which has a negative effect on the quality and yield of the target product.

The objective of the invention is to improve the method of preparation of molded rye-wheat bread with amaranth improver.

The technical result of the invention is to improve the quality indicators of rye-wheat bread and giving it useful nutritional properties.

The achievement of this result is ensured by the fact that in the method for preparing a rye-wheat bread with amaranth improver, the preparation of a dough containing rye flour, baking wheat flour, pressed baking yeast, table salt, granulated sugar, dry sourdough, acidifier, amaranth quality improver of molded bread and drinking water, cutting, proofing and baking of the target product, amaranth protein flour is introduced into the dough as an amaranth improver fat-free, obtained by grinding to a state of amaranth meal meal when removing oil from an amaranth germ grain [Patent RU 2533006 C1 IPC В02С 9/04 Method for producing products of grinding of amaranth seeds and technological line for implementing the method / A.S. Dronov, S.O. Smirnov. Claim 04/01/2013. Application No. 2013114418/13. Publ. 11/20/2014. Bull. No. 32] in an amount of 10.0% instead of rye baking flour.

The main indicators of the nutritional and biological value of fat-free amaranth protein flour are given in tables 1, 2.

Fat-free amaranth protein flour has a higher nutritional and biological value in comparison with rye flour and wheat baking, therefore, it can be used in the baking industry as an enrichment.

The authors experimentally found that the baking properties of a mixture of wheat flour and rye bakery with reduced autolytic activity when making amaranth protein fat-free flour improve (table 3).

The rheological behavior of gelatinized water-flour suspensions was studied by measuring their viscosity at a constant temperature thermostating plus 100 ° C for 20 min in the "testogram" mode on the amilotest device AT-97 (ChP-TA) according to the instrumental method [Patent RU 2145417 C1 IPC G01N 33/02 Method for monitoring and regulating autolytic activity of wheat flour / V.Ya. Chernykh, M.A. Shirshikov, A.A. Bocharnikov, T.V. Lushchik; Partnership with limited liability company Aleuron. Claim 07/01/1999. Application No. 99113426/13. Publ. 02/10/2000. Bull. No. 4].

Note: a - sample of wheat baking flour (drop number 396 s at a rate of 220-250 s); b - sample of rye flour for baking (drop number 258 s at a rate of 150-180 s; s - sample of amaranth protein flour non-fat (drop number 62 s).

The addition of amaranth proteins to the rye-wheat dough, which enhances the process of peptization and disaggregation of the total protein, leads to a relaxation of the rheological properties, including lower viscosity of the semi-finished product. Therefore, in such a test system, in order to avoid its complete transition to the sol state, it is necessary to observe parity of the ratio of soluble and insoluble fractions of the protein, which is provided for the studied flour mixtures with a wheat content of at least 50.0% [Amaranth - food culture (origin, systematics, morphology, physiology, introduction, cultivation, chemical composition, drying, storage, processing, application): monograph / R.U. Uazhanova, Yu.F. Roslyakov, I.M. Zharkova, N.A. Shmalko; under. ed. Dr. tech. sciences, prof. Yu.F. Roslyakova. - Krasnodar: Publ. FSBEI HE “KubSTU”, 2016. - S. 226].

The total (titratable), hail and active acidity, the pH of the test from a mixture of rye and wheat flour in the case of adding amaranth protein fat-free flour (tables 4, 5) is increased due to the content in the improver of a large amount of nutrients that intensify the course of enzymatic and fermentation processes in prefabricated.

The titratable acidity of a fermented dough from a mixture of rye and wheat flour at a ratio of 50.0: 50.0 should not exceed (7.0 10.0) degrees with a fermentation time of semi-finished product from 60 to 90 minutes [Collection of technological instructions for the production of bread and bakery products. - M .: Preiskurantizdat, 1989. - S. 183].

The authors found that the preferred method for preparing the dough from a mixture of rye and wheat flour in a ratio of 50.0: 50.0 with the introduction of amaranth protein fat-free fat-free instead of a portion of rye flour is an accelerated single-phase method with the addition of Agram Dark dry acidifier, the duration of fermentation which, until the required acidity is achieved, taking into account the lifting force of the baking yeast, should not exceed (70 ± 10) min. The recommended acidifier contains swollen wheat flour, citric acid, calcium acetate, roasted malt flour, sugar color (E150), which can significantly reduce the maturation time of the semi-finished product in order to prevent its excessive peptization.

The implementation and verification of this method was carried out by applying the method of laboratory baking by a single-phase accelerated method according to the recipe (table 6) to assess the quality of rye-wheat bread with a taken quantity of flour per sample of 400 g. Parallel obtained rye-wheat bread by the known method. The prototype (control) was the recipe for capital bread in accordance with GOST 26984-86 [Collection of technological instructions for the production of bread and bakery products. - M .: Preiskurantizdat, 1989. - S. 185-187].

Note: * the recipe provides for the processing of premium baking wheat flour as raw materials with reduced autolytic activity; ** the number of pressed baker's yeast increases by 1.5% compared to the original recipe for the implementation of the accelerated method of dough preparation; *** the amount of granulated sugar is reduced by 1.5% compared with the original recipe to prevent excessive fermentation in the dough; **** The recipe provides the amount of acidifier recommended by the manufacturer for the ratio of rye and wheat flour taken to achieve the desired final acidity of the semi-finished product during fermentation.

The authors found that when preparing the dough from a mixture of rye and wheat flour with the addition of the proposed amaranth improver from 2.5% to 15.0% in an accelerated way (table 7), the specific volume of shaped bread increases compared to the control by (1.0 ÷ 5 , 2)%, porosity - by (1.7 ÷ 6.8)%, acidity - by (4.3 ÷ 21.7)%, total compressibility of the crumb - by (1.8 ÷ 18.6)%, content aromatic substances - by (12.7 ÷ 27.2)% [Shmalko N.A., Roslyakov Yu.F. Amaranth in the food industry. - Krasnodar: Enlightenment-South, 2011. - S. 284-285].

The improved quality is characterized by a sample of shaped bread made from a mixture of baking rye and wheat flour with 10.0% amaranth protein fat-free flour, meeting the requirements of GOST 31807-2012 “Bakery products from rye and a mixture of rye and wheat flour. General technical conditions ": crumb moisture,%, not more than 53.0; crumb acidity, degrees, not more than 12.0; porosity,% not less than 46.0.

Summary indicators of quality, nutritional and biological value of rye-wheat bread prepared according to the claimed method are shown in table 8.

The nutritional value of rye-wheat bread with the addition of skimmed white amaranth flour (table 8) increases due to the enrichment of products with proteins by 21.8%, calcium - 23.1%, magnesium - 34.2%, phosphorus - 17.3% .

The vitamin composition of rye-wheat bread also improves with the enrichment: the thiamine content rises 1.2 times, riboflavin - 2.0 times, niacin - 1.7%.

The energy value of products when making an improver compared to control changes slightly. In addition, the addition of an amaranth improver to the rye-wheat bread recipe leads to elimination of the lack of essential amino acids, which indicates the usefulness of the protein of the enriched product.

Comparative analysis shows that this invention differs from the well-known invention by introducing into the test a new quality improver of molded bread, which has both increased nutritional and biological value, which makes this technical solution meet the criterion of "novelty."

The use in bread baking of a new quality improver of molded rye-wheat bread, providing an increase in the nutritional properties of the target product, is manifested only in this technical solution. The presence of other technical solutions in this area of technology features that distinguish this invention from the prototype was not identified, which ensures that this technical solution meets the criterion of "significant differences".

Claims (1)

A method of preparing molded rye-wheat bread with an amaranth improver, comprising preparing a dough of rye flour, baking wheat flour, pressed baker's yeast, table salt, granulated sugar, dry sourdough, amaranth quality improver of molded bread and drinking water, butchering , proofing and baking of the target product, characterized in that, as an amaranth improver, fat-free amaranth protein flour obtained by grinding is introduced into the dough it to the state of amaranth meal meal when removing oil from the amaranth germ germ grains in the amount of 10.0% of the total mass of baking wheat flour, baked rye flour and skimmed white amaranth flour, while the dough is fermented until the required acidity is achieved taking into account the baking strength yeast does not exceed 70 ± 10 min.