RU2708053C1 - Crisp bread production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of crisps consists in dough kneading of first grade wheat flour, medium rye flour, edible salt in form of solution, white sugar in the form of a solution, pressed yeast in the form of suspension, dough fermentation, handling and molding, proofing and baking. In the process of dough kneading one additionally introduces preliminarily milled green buckwheat sprouted with ultrasonic treatment in amount of 15–45 % of the flour weight and maize oil. Dough kneading is continued for 3 minutes. Dough fermentation is performed during 90 minutes. Dough is rolled into 3–4 mm-thick strip, cut into workpieces and stitched, proofed during 40 minutes, buns are baked at 220±1 °C for 15 minutes. Dough is prepared at following content of initial components, g per 100 g of flour: first grade wheat flour – 48.5, medium rye flour – 51.5, milled propagated green buckwheat – 15.0–45.0, maize oil – 8.5, white sugar – 10.0, pressed bakery yeast – 6.0, food salt – 1.3, water – on the basis of dough moisture content – 40.0 %.

EFFECT: invention allows to enhance food and biological value of products, increase content of antioxidants in them, expand assortment of crisps.

1 cl, 3 tbl, 5 ex

Description

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

The closest in technical essence and the achieved effect is the method of production of homemade bread rolls (GOST 9846-88), which includes preparing raw materials for production, kneading dough from wheat flour of the first grade, rye peeled flour, dairy margarine, salt, white sugar, pressed yeast fermentation dough; cutting and forming dough pieces, proofing and baking. [Obrezkova, M.V. Bakery and pasta. Technology and quality assessment [Text] / M.V. Obrezkova, E.Yu. Egorova. - Biysk: Publishing house Alt. state tech. unta, 2013. - 165 p.]

The disadvantage of this method is the low nutritional and biological value and low content of antioxidants in the finished product.

The technical task of the invention is to improve the quality of products by increasing the nutritional and biological value of bread, increase the content of antioxidants in them and the intensification of the process of making bread.

The technical problem of the invention is achieved in that in a method for the production of crispbread, including kneading dough from wheat flour of the first grade, rye peeled flour, edible salt in the form of a solution, white sugar in the form of a solution, pressed yeast in the form of a suspension, fermentation of the dough, cutting and molding , proofing and baking, characterized in that when kneading the dough, it is additionally added with pre-crushed green buckwheat germinated using ultrasonic treatment in an amount of 15-45% by weight of flour and corn maize lo, kneading lasts 3 minutes, the dough is fermented for 90 minutes, then the dough is rolled into a 3-4 mm thick tape, cut into billets and punctured, set apart for 40 minutes, the bread is baked at a temperature of 220 ± 1 ° С for 15 minutes, the dough is prepared with the following content of the starting components, g per 100 g of flour:

wheat flour of the first grade - 48.5,

peeled rye flour - 51.5,

chopped sprouted green buckwheat - 15.0-45.0,

corn oil - 8.5,

white sugar - 10.0,

pressed baker's yeast - 6.0,

food salt - 1.3,

water - based on the moisture content of the test 40.0%.

The technical result of the invention is to improve the quality of finished products by increasing their nutritional value, increasing the content of antioxidants in bread, intensifying the process of making bread by increasing the energy of germination of green buckwheat under the action of ultrasound.

A method of producing crispbread is as follows.

The dough is cooked in an uncooked manner. Previously, the buckwheat groats are washed and soaked in drinking water treated with ultrasound for 20 min at a frequency of 21 kHz and a sound energy density of 15 kJ / m ³ for 2.0 h, excess moisture is removed and germinated by irrigation with water for 10- 12 hours until the size of the sprouts is not more than 2 mm in a thermostat at a temperature of 20 ± 2 ° C. The germinated buckwheat is ground by cutting, passing it through a grinder with a hole diameter of 2 mm. Knead the dough from the sprouted ground mass, first grade wheat flour, peeled rye flour, corn oil, white sugar solution, pressed yeast suspension, salt solution, drinking water, kneading is continued for 3 minutes, the dough is fermented for 90 minutes, then the dough is rolled 3-4 mm thick tape, cut into blanks and punctured, proofing lasts 40 minutes, baking is carried out at a temperature of 220 ± 1 ° C for 15 minutes, the dough is prepared at the following contents of the recipe components, g per 100 g of flour:

wheat flour of the first grade - 48.5,

peeled rye flour - 51.5,

chopped sprouted green buckwheat - 15.0-45.0,

corn oil - 8.5,

white sugar - 10.0,

pressed baker's yeast - 6.0,

food salt - 1.3,

water - based on the moisture content of the test 40.0%.

The use of ultrasonic treatment intensifies the permeability of cell membranes and accelerates swelling. The mechanism of accelerated wetting of the seeds is associated with a high adsorption activity of hydroxyl ions, which behave similarly to the active groups of ionic surfactants. It was found that ultrasonic treatment of green buckwheat must be carried out for 20 minutes, since the seed germination energy in this case is maximum.

A method for the production of crispbread with the addition of sprouted green buckwheat is illustrated by the following examples.

Example 1 (prototype)

The dough is prepared in an oddless manner with a humidity of 40% and is sent to fermentation for 90 minutes. The fermented dough is rolled out and molded, punctured, the dough pieces are placed for 40 minutes at a relative humidity of 80-85%. Next, the bread is sent for baking for 15 minutes at 220 ± 1 ° C. The dough is prepared in the following ratio of recipe components, g per 100 g of flour:

wheat flour of the first grade - 48.5,

peeled rye flour - 51.5,

milk margarine - 10.0,

white sugar - 10.0,

pressed baker's yeast - 6.0,

food salt - 1.3,

water - based on the moisture content of the test 40.0%.

Organoleptic and physico-chemical quality indicators of finished products are presented in table 1.

Example 2

The dough is prepared by adding chopped germinated green buckwheat in the amount of 15.0 g per 100 g of flour and corn oil in a meatless way with a humidity of 40% and direct it to ferment for 90 minutes. The fermented dough is rolled out, molded and punctured, the dough pieces are placed for 40 minutes at a relative humidity of 80-85%, then sent for baking for 15 minutes at 220 ± 1 ° C. The dough is prepared in the following ratio of recipe components, g per 100 g of flour:

wheat flour of the first grade - 48.5,

peeled rye flour - 51.5,

chopped sprouted green buckwheat - 15.0,

corn oil - 8.5,

white sugar - 10.0,

pressed baker's yeast - 6.0,

food salt - 1.3,

water - based on the moisture content of the test 40.0%.

Organoleptic and physico-chemical quality indicators of finished products are presented in table 1.

Example 3

A method of preparing crispbread is carried out analogously to example 2, but the dosage of chopped sprouted green buckwheat is 25.0 g per 100 g of flour. The dough is fermented for 90 minutes. Water is also taken taking into account the total moisture content of the raw materials so that the dough humidity is 40%.

Organoleptic and physico-chemical indicators of the quality of the test and bread are presented in table 1.

Example 4

The method is carried out analogously to example 2, while the dosage of crushed sprouted green buckwheat is 35.0 g per 100 g of flour. The dough is fermented for 90 minutes. Water is also taken taking into account the total moisture content of the raw materials so that the dough humidity is 40%.

Organoleptic and physico-chemical quality indicators of finished products are presented in table 1.

Example 5

The method is carried out analogously to example 2, while the dosage of crushed sprouted green buckwheat is 45.0 g per 100 g of flour. The dough is fermented for 90 minutes. Water is also taken taking into account the total moisture content of the raw materials so that the dough humidity is 40%.

Organoleptic and physico-chemical quality indicators of finished products are presented in table 1.

As can be seen from table 1, the introduction of sprouted green buckwheat in the recipe for crispbread can increase the strength by 12.0-31.0%, the content of antioxidants by 63.0-88.6%.

Green buckwheat in its composition contains flavanoids such as rutin, orientin, quercetin, vitexin, isovitexin and isoorientin. These substances neutralize the effect of free radicals, therefore, have a powerful antioxidant effect.

Calculations showed that due to non-traditional types of raw materials, the proposed products are characterized by increased nutritional and biological value (table 2, 3).

The biological value of the proposed products is 17% higher than that of the control sample.

The practical result from the introduction of sprouted green buckwheat is to intensify the fermentation process of the dough, since in this sample the maximum acidity and gas-holding ability, a change in the structure of crispbreads were observed, since the strength of the products increased compared to the prototype, an increase in the amount of antioxidants due to the introduction of non-traditional types of raw materials .

When making chopped sprouted green buckwheat more than 45.0 g per 100 g of flour, the quality of crispbread decreases, and when making less than 15.0 g per 100 g of flour, the goal is not achieved.

The intensification of the bread production process is achieved through the use of ultrasonic treatment of water when germinating green buckwheat, which helps to reduce the fermentation of the dough, since this sample has an intensive acid accumulation, compared to the dough prepared with green buckwheat sprouted on drinking water without treatment .

The proposed method for the production of crispbread allows you to:

- increase the nutritional and biological value of products,

- increase the content of antioxidants,

- expand the range of crispbread.

Claims (4)

A method for the production of crispbread, including kneading dough from wheat flour of the first grade, rye peeled flour, salt in the form of a solution, white sugar in the form of a solution, pressed yeast in the form of a suspension, fermentation of the dough, cutting and molding, proofing and baking, characterized in that when kneading the dough, it is additionally added with pre-crushed green buckwheat sprouted with ultrasonic treatment in the amount of 15-45% by weight of flour and corn oil, the kneading is continued for 3 minutes, the dough is fermented for 90 minutes, then the dough is rolled into a 3-4 mm thick tape, cut into billets and pricked, set apart for 40 minutes, the bread is baked at a temperature of 220 ± 1 ° C for 15 minutes, the dough is prepared at the following initial content components, g per 100 g of flour: first grade wheat flour 48.5 peeled rye flour 51.5 chopped sprouted green buckwheat 15.0-45.0 corn oil 8.5 white sugar 10.0 pressed baker's yeast 6.0 food salt 1.3 water based on moisture test 40.0%