RU2711800C1 - Method for the production of bakery products - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. Method of production of bakery products is used to prepare dough of first grade wheat flour, pressed bakery yeast, food salt, white sugar, table margarine, dry cheese whey and sprouted flax seeds. Sprouted flax seeds are obtained by soaking for swelling in magnetized water for 2 hours at temperature 25±2 °C and further sprouting till sprouts appear no more than 1.5 mm at temperature 25±2 °C. Obtained dough is subject to fermentation, handling, proofing and baking. Dough is prepared at the following initial recipe components content, g: first grade bakery wheat flour – 100.0; sprouted flax seeds – 25.0; baker's compressed yeast – 3.0; edible salt – 1.5; white sugar – 5.0; margarine – 3.5; dry milk whey – 2.0; drinking water – based on dough moisture content 39 %.EFFECT: invention allows to improve the ready products quality, enhance their nutritive and biological value, expand the assortment of bakery products of preventive purpose.1 cl, 4 tbl, 4 ex

Description

The invention relates to the food industry, in particular to the baking industry and can be used at the enterprises of the baking, confectionery industry, catering.

The closest in technical essence and the achieved effect is a method of producing rolls with milk whey (GOST 27844-88 "Bakery products"), including mixing all the recipe components, dividing into pieces, rounding pieces of dough, proofing for 40-50 minutes, notching, baking at a temperature of 200-210 ° C for 23-25 minutes, cooling [Collection of technological instructions for the production of bakery products, 1989].

The disadvantage of the above method of producing rolls with whey is the low nutritional and biological value of the products, a small amount of protein, dietary fiber, vitamins and minerals.

An object of the invention is to develop a method for the production of rolls, which allows to obtain a product of high quality, high nutritional and biological value, as well as expanding the range of bakery products.

To solve the technical problem of the invention, a method for the production of bakery products is proposed, characterized in that dough is prepared from first-grade wheat flour, pressed baker’s yeast, food salt, white sugar, table margarine, dry cheese whey and germinated flax seeds obtained by soaking for swelling in magnetized water for 2 hours at a temperature of 25 ± 2 ° C, further germination until germination of no more than 1.5 mm at a temperature of 25 ± 2 ° C, then I subject the resulting dough t fermentation, cutting, proofing and baking, prepare the dough with the following contents of the recipe components:

baking wheat flour of the first grade - 100.0;

germinated flax seeds - 25.0;

pressed baking yeast - 3.0;

food salt - 1.5;

white sugar - 5.0;

margarine - 3.5;

dry cheese whey - 2.0;

drinking water - based on the moisture content of the test 39%.

The technical result of the invention is to improve the quality of finished products, increase their nutritional and biological value, expand the range of bakery products for preventive purposes through the use of germinated flax seeds.

Method for the production of bakery products is as follows. Previously, flax seeds are washed in water with the simultaneous rejection of emerging and damaged ones. Then they are soaked in magnetized water obtained by passing tap water through a magnetic track filter of the FMTO type (TU 3697-001-73201199-2014). Magnetized water is added to flax seeds in a ratio of 1: 2. Then they are placed in a thermostat for 2 hours at a temperature of 25 ± 2 ° C. The germination of swollen flax seeds is carried out in humid conditions with periodic irrigation of the seed surface with magnetized water for 10 hours in a thermostat at a temperature of 25 ± 2 ° C until seedlings of a length of no more than 1.5 mm appear. The dough is kneaded from wheat flour of the first grade, germinated flax seeds, pressed baker's yeast, food salt, white sugar, margarine, whey powder and drinking water, the batch is carried out for 5 minutes, the dough is fermented for 90 minutes at a temperature of 30 ° C. Then dough pieces weighing 0.53 kg are formed and sent to the final proofing for 40 minutes at a temperature of 40 ° C, baking is continued at a temperature of 195 ° C for 25 minutes. The semi-finished product is prepared with the following contents of the recipe components, g per 100 g of wheat flour of the first grade:

baking wheat flour of the first grade - 100.0;

germinated flax seeds - 25.0;

pressed baking yeast - 3.0;

food salt - 1.5;

white sugar - 5.0;

margarine - 3.5;

dry cheese whey - 2.0;

tap water - based on the moisture content of the test 39%.

Flax seeds are a valuable food raw material, since they contain in their composition all macro- and microelements necessary for human life: proteins, lipids with a high content of PUFA (omega-3 and omega-6), digestible carbohydrates (sucrose, starch, dextrins), dietary fiber, lignans, vitamins A, E, C, group B (B ₁ , B ₂ , B ₅ , PP), minerals (phosphorus, potassium, magnesium, iron, manganese, zinc, calcium), phytoestrogens. When germinating flax seeds, beneficial properties increase due to the release of a huge energy potential - the content of amino acids, polyunsaturated fatty acids increases, the effect of inhibitors decreases. The use of germinated flax seeds in the production of bakery products contributes to the increase of their biological and nutritional value, provides good quality indicators and preventive orientation.

The method of production of bakery products is illustrated by the following examples.

Example 1 (prototype)

When kneading dough with a moisture content of 39%, all the components provided for in the recipe are introduced into the dough mixing machine. The semi-finished product is fermented at a temperature of 30 ° C for 90 minutes, then they are cut, after the test pieces are sent to proofing at a temperature of 40 ° C for 40 minutes, the last stage is baking at a temperature of 195 ° C for 15 minutes. The dough is prepared in the following ratio of recipe components, g per 100 g of wheat flour of the first grade:

baking wheat flour of the first grade - 100.0;

pressed baking yeast - 3.0;

food salt - 1.5;

white sugar - 5.0;

margarine - 3.5;

natural milk serum - 30.0;

tap water - based on the moisture content of the test 39%.

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

Example 2

Flax seeds previously washed in water are soaked in magnetized water. Then they are placed in a thermostat for 2 hours at a temperature of 25 ± 2 ° C. The germination of swollen flax seeds is carried out in humid conditions with periodic irrigation of the seed surface with magnetized water for 10 hours in a thermostat at a temperature of 25 ± 2 ° C until seedlings of a length of no more than 1.5 mm appear.

Knead the dough with a moisture content of 39% in a dough mixing machine by dosing all the components at the same time as provided for in the recipe, the batch is continued for 5 minutes. The dough is fermented for 90 minutes, then cut, then sent to the proofing for 40 minutes, the final stage is baking at a temperature of 195 ° C for 15 minutes. The semi-finished product is prepared in the following ratio of recipe components, g per 100 g of wheat flour of the first grade:

baking wheat flour of the first grade - 100.0;

germinated flax seeds - 20.0;

pressed baking yeast - 3.0;

food salt - 1.5;

white sugar - 5.0;

margarine - 3.5;

dry cheese whey - 1.5;

tap water - based on the moisture content of the test 39%.

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

Example 3

The method of preparing a bakery product using germinated flax seeds is carried out analogously to example 2, only the dosage of the fortifier is 25 g to the mass of flour, and the dosage of dry cheese milk whey is 2.0 g. The amount of water is calculated so that the moisture content of the dough is 39%.

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

Example 4

The method is carried out analogously to example 2, but the dosage of germinated flax seeds is 30 g to the mass of flour, and the dosage of dry cheese milk whey is 2.5 g. The amount of water is also taken taking into account the total moisture content of the raw material, so that the moisture content of the dough is 39%.

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

The table shows that the use of germinated flax seeds in the preparation of bakery products can increase the specific volume by 14.0 - 36.0%.

A positive effect is achieved from the use of flax seeds at a dosage of 25.0%, germinated in magnetized water and dry cheese whey 2.0% per 100 g of flour. Firstly, germinated flax seeds contain a large number of amylolytic enzymes (alpha-amylase, beta-amylase), which accumulated during germination. Due to these enzymes, the hydrolysis of starch is intensified in the manufacture of bakery products, the sugar-forming ability of flour is increased, the fermentation activity of yeast, the swelling of flour colloids are increased, an attractive color and condition of the crust are formed. Secondly, dry cheese whey in a dosage of 2.0% per 100 g of flour increases the acidity of the dough and the finished product, improves the taste of the bread, increases the shelf life of the freshness of the product.

When sprouted flax seeds are added to the dough in the amount of 25 g per 100 g of first-grade wheat flour, the fermentation process is shortened, since in the sample with germinated flax seeds the process of acid accumulation is more intensive. It was established that the final acidity of the prefabricated 3.0 deg was reached after 70 minutes, and in the control sample after 105 minutes. With increasing dosage of serum, the acidity of the test increases, but the specific volume of the product decreases (table 1). Therefore, the proposed method, involving the use of kneading dough of germinated flax seeds in an amount of 25.0 g and dry cheese milk whey - 2.0 g per 100 g of wheat flour of the first grade, will improve the quality of the product.

Table 1

The name of indicators Examples of analysis data 1
(prototype) 2 3 4 1 2 3 4 5 Organoleptic indicators Appearance: the form Not vague, no oversized, oval color Light yellow Brown with a splash Crumb Condition: bakedness  Baked, not wet to the touch. Elastic, after light pressure with fingers, takes its original shape prom Without lumps and traces of unclean porosity Developed, without voids and seals

Continuation of table 1

1 2 3 4 5 Taste Peculiar to this type of product, without extraneous taste Weak nut flavor Strong nut flavor Smell Peculiar to this type of product, odorless physical and chemical indicators Humidity% 42.0 42.0 42.0 42.0 Acidity, degrees 3.0 3.2 3.4 3.6 Specific volume cm ^3/100 g 348 362 384 370

An analysis of the chemical composition of the products revealed that 100 g of sample No. 3 contains more proteins by 3.1 g, fats by 7.1 g, dietary fiber by 4.7 g, minerals by 1.0 - 111.7 mg, vitamins by 0.3 - 10.4 mg than in the prototype, while the carbohydrate content is reduced by 0.2 g. It was found that the consumption of 100 g rolls with the introduction of germinated flax seeds in a dosage of 25.0 g and dry cheese whey in an amount of 2 , 0 g will ensure the degree of satisfaction of the daily norm of protein intake by 15%, fat - 11%, dietary fiber - 26%, minerals - 6 - 24%, vitamins - 3 - 36% (table ca 2).

table 2

Name of food substances Physiological daily requirement, g / mg (TR TS 022/2011) Content in Samples The degree of satisfaction due to the use of samples,% prototype example 2 example 3 example 4 prototype example 2 example 3 example 4 1 2 3 4 5 6 7 8 9 10 Proteins, g 75.0 7.8 10.2 10.9 11.6 10 14 fifteen fifteen Fats, g 95.0 3.0 8.6 10.1 11.5 3 9 eleven 12 Carbohydrates, g 430.0 50,4 49.9 50,2 50.6 12 12 12 12 Dietary fiber, g 30,0 3.2 6.9 7.9 8.8 eleven 23 26 29th Minerals, mg Na 2,400.0 402.7 398.7 400,0 401.0 17 17 17 17        K 3,500.0 156.3 240,4 268.0 376.1 4 7 8 eleven              Ca 1000,0 32,7 55,2 63.9 72.5 3 5 6 7

Continuation of table 2

1 2 3 4 5 6 7 8 9 10                 Mg 400,0 32.3 83.3 96.5 109.6 8 21 24 27                  Ph 800,0 101.6 172.4 194.1 215.7 thirteen 21 24 27 Fe 14.0 1,5 2,3 2,5 2.7 eleven 16 18 19 Vitamins mg B ₁ 1.4 0.2 0.4 0.5 0.5 14 29th 36 36 In ₂ 1,6 0.1 0.1 0.1 0.1 6 6 6 6 PP 20,0 1.7 2.1 2.2 2,3 8 10 eleven eleven At ₄ 500,0 2,8 10.5 13,2 15.8 1 2 3 3

It was determined that the biological value of the protein of amino acid scores (AS) of sample No. 3 was increased for lysine from 50.5 to 62.5%, for valine from 96.6 to 106.8%, for tryptophan from 115.8 to 133.6% for the remaining amino acids, AS is either below 100%, or a slight increase was observed (table 3).

Table 3

Name
amino acids Sample Values Adequate daily intake, mg (MP 2.3.1.1915-04) prototype example 2 example 3 example 4 content, mg per 100 g of product AC,% satisfaction of daily requirements,% content, mg per 100 g of product AC,% satisfaction of daily requirements,% content, mg per 100 g of product AC,% satisfaction of daily requirements,% content, mg per 100 g of product AC,% satisfaction of daily requirements,% valine 380 96.6 fifteen 556 108.6 22 582 106.8 23 595 103.1 24 2500 isoleucine 394 125.5 20 549 134.0 27 570 130.8 28 579 125,4 29th 2000 leucine 603 109.6 thirteen 814 113.4 18 839 110.1 18 850 105.1 18 4600 lysine 218 50,5 5 350 62,2 8 374 62.5 9 390 61,4 9 4100 methionine + cystine 125 45.5 7 235 65.7 thirteen 256 67.1 14 271 67.1 fifteen 1800 threonine 244 77.6 10 368 89.7 fifteen 387 88.8 16 399 86.2 17 2400 tryptophan 91 115.8 eleven 138 135.0 17 145 133.6 18 150 130.0 19 800 phenialanine + tyrosine 440 93.3 10 674 109.7 fifteen 710 108.6 16 731 105.5 17 4400

The calculation of the biological parameters of bakery products revealed that in sample No. 3, the value of biological value is higher by 5.2%, respectively, the difference coefficient of amino acid scores is lower by 5.2%, the value of energy value is higher by 317 kJ (76 kcal) compared with the prototype ( table 4).

Table 4

Name
samples The value of the indicator,% Energy value, kJ / kcal Biological
value Amino Acid Score Difference Coefficient (KRAS) Prototype 56.2 43.8 1030/246 Example 2 59.9 40.1 1275/305 Example 3 61,4 38.6 1347/322 Example 4 63.5 36.5 1415/338

The proposed bakery product will contribute to the prevention of nutritional-dependent diseases such as oncology, obesity, hypertension and heart attack.

The proposed method for the production of bakery products will allow:

- improve organoleptic and physico-chemical quality indicators;

- expand the range of bakery products;

- increase the nutritional, biological value of products, as the content of protein, vitamins, minerals increases;

- increase the shelf life of the freshness of products through the introduction of dietary fiber.

Claims (2)

A method for the production of bakery products, characterized in that the dough is prepared from wheat flour of the first grade, pressed baker’s yeast, food salt, white sugar, table margarine, dry whey cheese and sprouted flax seeds obtained by soaking for swelling in magnetized water for 2 h at a temperature of 25 ± 2 ° C, further germination until germination of no more than 1.5 mm at a temperature of 25 ± 2 ° C, then the resulting dough is subjected to fermentation, cutting, proofing and baking, the dough is prepared at the next m Content raw prescription components, g: first grade wheat flour 100.0 germinated flax seeds 25.0 pressed baker's yeast 3.0 food salt 1,5 white sugar 5,0 margarine 3,5 dry cheese whey 2.0 drinking water based on moisture test 39%