RU2711794C1 - Grain bread production method - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. Grain bread production method includes soaking unhulled wheat grains, swelling, sprouting and milling. Dough kneading is performed from grain ground mass, edible salt solution, compressed yeast suspension, vegetable oil, ascorbic acid, dry wheat gluten, amaranth flour, soya protein isolate, dry milk whey, drinking water. Then one performs fermentation, handling, proofing and baking. In the process of dough kneading, the soya protein isolate is added in amount of 7.0–7.5 % of the weight of native wheat grains preliminarily mixed with first grade amaranth flour and dry wheat gluten. During dough kneading one introduces first the drinking water, the food salt solution, the vegetable oil, then the grain mass, the compressed yeast suspension, the first grade amaranth flour mixture, the dry wheat gluten and the soya protein isolate, a mixture of lactic and ascorbic acid whey, into the dough kneading machine. Kneading is continued for 7–8 minutes, dough fermentation during 60–70 minutes, and proofing during 30–35 minutes. Baking is performed at 220–240 °C for 30–35 minutes. Dough is prepared at the following content of initial recipe components, g per 100 g of dry unhulled grains: crushed grain mass 144.8, first grade amaranth flour 6.0, food salt 1.5, bakery pressed yeast 2.0, vegetable oil 2.0, dry wheat gluten 4.5, ascorbic acid 0.5, dry milk whey 1.0, soya protein isolate 7.0–7.5, water – based on dough moisture content – 47.5 %.EFFECT: invention allows to increase microbiological purity of products, increase protein content, intensify the process of grain bread production, increase the product freshness preservation period.1 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, in particular to baking production and can be used for the production of bread from bioactivated grain.

The closest in technical essence and the achieved effect is a method for the production of bread, which includes soaking unpeeled wheat grain, swelling, germinating, grinding, kneading dough from grain crushed mass, salt in the form of a solution, pressed yeast in the form of a suspension, fermentation, cutting, proofing and baking, when kneading the dough, it is additionally added with dry wheat gluten in an amount of 4 - 5% by weight of dry grain, 0.05 - 0.09% of ascorbic acid, and all the recipe components during kneading are added to op The sequence is as follows: first, the grain mixture is dosed into the dough mixer, then with the kneading organ of the dough mixer working, a homogeneous dry mixture of dry wheat gluten, ascorbic acid is gradually added over 1-1.5 minutes, then salt in the form of a solution and pressed yeast in suspension , kneading is continued for 7-8 minutes [RF Patent 2292722, IPC ⁷ C 2 A 21 D 13/02 publ. 02/10/2007 in Bul. No. 11].

The technical task of the invention is to improve the quality of products by increasing their microbiological purity, enriching products with protein, intensifying the process of preparing grain bread, slowing down the process of staling.

The technical task of the invention is achieved by the fact that in a method for the production of grain bread, which includes soaking unpeeled wheat grain, swelling, germinating, grinding, kneading dough from ground grain mass, a solution of edible salt, a suspension of pressed yeast, vegetable oil, ascorbic acid, dry wheat gluten , amaranth flour, soy protein isolate, whey dry milk, drinking water, fermentation, cutting, proofing and baking, the new is that when kneading dough in it o make soy protein isolate in the amount of 7.0-7.5%, which is pre-mixed with amaranth flour of the first grade and dry wheat gluten, when mixing the dough in the dough mixing machine, first bring in drinking water, a solution of edible salt, vegetable oil, then the grain mass , a suspension of pressed yeast, a mixture of amaranth flour of the first grade, dried wheat gluten and soy protein isolate, a mixture of whey of lactic and ascorbic acid, kneading is continued for 7-8 minutes, the dough is fermented for 60-70 minutes, proofed for 30-35 minutes , baking is carried out at a temperature of 220-240 ° C for 30-35 minutes, the dough is prepared with the following content of the starting components, g:

Grain of wheat of the 3rd class - 94.0,

amaranth flour of the first grade - 6.0,

food salt - 1.5,

pressed baking yeast - 2.0,

vegetable oil - 2.0,

dry wheat gluten - 4.5,

ascorbic acid - 0.5,

dry whey - 1.0,

soy protein isolate - 7.0 - 7.5,

water - based on the moisture content of the test 47.5%.

The technical result of the invention is to improve the quality of products by increasing their microbiological purity, enriching products with protein, in intensifying the process of preparing grain bread and slowing down the process of staling.

The method of production of grain bread is as follows.

The dough is prepared in an uncooked manner. Pre-unshelled wheat grain is washed and kept in drinking water at a temperature of 18-20 ° C for 20-24 hours, then washed again and subjected to germination for 10-12 hours to a sprout size of not more than 1.5 mm. Wheat grain is crushed by cutting, passing it through a grinder with a hole diameter of 2 mm. Mix the dough from the crushed grain mass, amaranth flour of the first grade, salt solution, suspension of pressed yeast, vegetable oil, ascorbic acid, dry wheat gluten, soy protein isolate, milk whey, drinking water, and all the recipe components are mixed in a certain sequence : first, drinking water, a solution of edible salt, vegetable oil, and then a grain mass, a suspension of pressed yeast, a mixture of first-rate amaranth flour are dosed into a dough mixing machine a, dry wheat gluten and soy protein isolate, a mixture of reconstituted whey in water at a temperature of 40 ° C in a ratio of 1: 2 and ascorbic acid, kneading is continued for 7-8 minutes, the dough is fermented for 60-70 minutes, proofed for 30- 35 minutes, baking is carried out at a temperature of 220-240 ° C for 30-35 minutes, the dough is prepared at the following contents of the recipe components, g per 100 g of dry unshelled grain, g:

crushed grain mass - 144.8,

amaranth flour of the first grade - 6.0,

food salt - 1.5,

pressed baking yeast - 2.0,

vegetable oil - 2.0,

dry wheat gluten - 4.5,

ascorbic acid - 0.5,

dry whey - 1.0,

soy protein isolate - 7.0 - 7.5,

water - based on the moisture content of the test 47.5%.

The method of production of grain bread is illustrated by the following examples.

Example 1 (prototype)

Pre-unshelled wheat grain is washed and kept in drinking water at a temperature of 18-20 ° C for 20-24 hours, then washed again and subjected to germination for 10-12 hours to a sprout size of not more than 1.5 mm. Wheat grain is crushed by cutting, passing it through a grinder with a hole diameter of 2 mm.

When mixing the dough with a moisture content of 47.5%, first 154 g of the crushed grain mixture is dosed into the dough mixing machine, then when the kneading organ of the dough mixing machine is working, dry wheat gluten in the amount of 4.5 g and ascorbic acid in the amount of 0.09 g are gradually added, the mixture is mixed in for 1.5 minutes, then add 1.5 g of edible salt in the form of a solution and 2.0 g of pressed yeast in the form of a suspension, the batch is continued for 7 minutes The dough is fermented for 90 minutes, cut, proofed and baked for 35 minutes at a temperature of 225 ºС. The dough is prepared in the following ratio of prescription components, g:

crushed grain mass - 154.0,

food salt - 1.5,

pressed baking yeast - 2.0,

dry wheat gluten - 4.5,

ascorbic acid - 0.09,

water - based on the moisture content of the test 47.5%.

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

Example 2

Grain preparation was carried out according to the method described in example 1.

When mixing dough with a moisture content of 47.5%, first, drinking water, a solution of edible salt, vegetable oil are dosed into the dough mixing machine, then the grain mass, a suspension of pressed yeast, a mixture of first-class amaranth flour, dry wheat gluten and soy protein isolate, a mixture of reconstituted milk whey in water at a temperature of 40 ° C in a ratio of 1: 2 and ascorbic acid, kneading is continued for 8 minutes, the dough is fermented for 70 minutes, baking is carried out at a temperature of 230 ° C for 35 minutes, the dough is prepared at the following contents th components, g per 100 g of dry unpeeled grain:

crushed grain mass - 144.8,

amaranth flour of the first grade - 6.0,

food salt - 1.5,

pressed baking yeast - 2.0,

vegetable oil - 2.0,

dry wheat gluten - 4.5,

ascorbic acid - 0.5,

dry whey - 1.0,

soy protein isolate - 7.0,

water - based on the moisture content of the test 47.5%.

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

Example 3

The method of preparing grain bread is carried out analogously to example 2, but the dosage of the soy protein isolate is 7.5 g per 100 g of dry unpeeled grain. The dough is fermented for 65 minutes. Water is also taken taking into account the total moisture content of the raw materials, so that the humidity of the dough is 47.5%.

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

The positive effect of the use of soy protein isolate at a dosage of 7.0-7.5% by weight of the native wheat grain is due to changes mainly in the protein-proteinase complex of the grain. At the same time, the gluten-free frame of the dough is strengthened to a greater extent, its volume increases under the action of carbon dioxide released during fermentation, and, consequently, the volume of bread increases. The introduction of soy protein isolate also reduces the fermentation time to 60-70 minutes. Its use leads to an increase in the microbiological purity of products.

Table 1

The name of indicators Examples of analysis data 1 (prototype) 2 3 Organoleptic indicators Appearance: Correct, appropriate bread form,
which baked the form surface Slightly rough, no cracks or blasts
with whole grain inclusions color Light brown Golden brown Crumb condition Developed without seals. Baked, slightly jammed Developed without seals. Baked, less jamming Taste and smell Peculiar to bread from bioactivated wheat grain, without extraneous taste and odor physical and chemical indicators Humidity% 46.5 47.5 47.5 Acidity, degrees 3,5 3.2 3.6 Porosity,% 53.0 57.0 57.0 Specific volume cm ^3/100 g 210 235 237 The protein content, g / 100 g 10.2 14.3 14.5 The number of mesophilic aerobic and facultative anaerobic microorganisms, CFU / g, after 72 hours of storage 2,410 ³ 1.7 · 10 ³ 1.5 · 10 ³ The shelf life of the packaged product, h 84.0 96.0 98.0

The table shows that the proposed method involving the introduction of dough isolate of soy protein in the amount of 7.0-7.5 g per 100 g of dry unshelled grain can increase the shelf life of bread freshness due to the redistribution of moisture in the product in the direction of reducing the mass fraction of free water , which is due to the greater water-holding ability of the soy protein isolate (2.0 g of water / g of substance) compared with bioactivated grain of wheat (1.8 g of water / g of substance).

When making an isolate of soy protein more than 7.5 g per 100 g of dry unshelled grain, the quality of bread is reduced, and when making less than 7.0 g per 100 g of dry unshelled grain, the goal is not achieved.

The proposed method for the production of grain bread allows you to:

- increase the microbiological purity of products,

- increase protein content,

- intensify the process of production of grain bread,

- increase the shelf life of the freshness of products,

- expand the range of grain bread.

Claims (11)

A method for the production of grain bread, including the soaking of unpeeled wheat grain, its swelling, germination, crushing, kneading dough from grain crushed mass, a solution of edible salt, a suspension of pressed yeast, vegetable oil, ascorbic acid, dry wheat gluten, amaranth flour, soy protein isolate, dry whey, drinking water, fermentation, cutting, proofing and baking, while mixing the dough, soy protein isolate is added in the amount of 7.0-7.5% by weight of the native wheat grain, which they are mixed with amaranth flour of the first grade and dry wheat gluten, when the dough is kneaded, drinking water, a solution of edible salt, vegetable oil are first introduced into the dough mixing machine, then the grain mass, a suspension of pressed yeast, a mixture of amaranth flour of the first grade, dry wheat gluten and soy isolate protein, a mixture of serum of lactic and ascorbic acid, kneading is continued for 7-8 minutes, the dough is fermented for 60-70 minutes, proofed for 30-35 minutes, baking is carried out at a temperature of 220-240 ° C for 30-35 minutes, the dough is prepared with the following contents of the original recipe components, g per 100 g of dry unpeeled grain: crushed grain mass - 144.8, amaranth flour of the first grade - 6.0, food salt - 1.5, pressed baking yeast - 2.0, vegetable oil - 2.0, dry wheat gluten - 4.5, ascorbic acid - 0.5, dry whey - 1.0, soy protein isolate - 7.0 - 7.5, water - based on the moisture content of the test 47.5%.