RU2713278C1 - Method for production of bread containing nanostructured folic acid - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. Bread production method involves kneading dough of pressed bakery yeast, culinary food salt, drinking water, prime grade wheat flour, its fermentation, handling, proofing of dough semi-products and baking. During the process of dough preparation, drinking water, pressed bakery yeast, culinary food salt, high-grade wheat flour are successively introduced; additionally, nanostructured folic acid is added in amount of 1.0–2.0 % of prime grade wheat flour mass.EFFECT: invention allows to increase the nutritional and biological value of bread, to improve the consumer properties of finished products, to expand the range of bread.1 cl, 3 tbl, 4 ex

Description

The invention relates to the food industry, namely to the bakery industry.

A known method of producing bread, involving the preparation of dough from flour, water, salt, yeast and other recipe components with the introduction of the product of processing of vegetable raw materials, fermentation, molding, proofing dough and baking bread. As a product of processing plant materials, green tea extract is used in the form of a powder in an amount of 0.25-0.5% by weight of flour in the dough (Pat. RF No. 2246218, MPK A21D 8/02).

The disadvantage of this method is a slight increase in the biological value of bread due to the low dosage of green tea extract in the recipe.

A known method for the production of bread from premium wheat flour, pressed yeast, table salt, drinking water, including kneading dough, fermenting it for 170 minutes, cutting, proofing and baking for 28-30 minutes at a temperature of 220-230 ° C (GOST 27669-88).

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

The closest method is the method of production of bread (Pat. RF No. 2546843, IPC A21D 2/00), including kneading dough from pressed baker's yeast, table salt, drinking water, premium wheat flour, fermenting, cutting, proofing dough pieces and while baking them during the preparation of the dough, they additionally introduce the germinal product from pea grains in an amount of 0.5-2.0% by weight of flour.

The disadvantage of this method is the complexity of the method of production of bread.

The technical problem in the proposed method for the production of bread is to increase the nutritional and biological value of bread from premium wheat flour, to improve the consumer properties of finished products, as well as to expand the bread assortment.

The goal is solved and achieved due to the fact that in the method for the production of bread from wheat flour, which includes kneading dough from baker's yeast, table salt, drinking water with the addition of nanostructured folic acid, kneading, fermenting, cutting, proofing dough pieces and baking them moreover, nanostructured folic acid contribute in the amount of 1-2% by weight of flour.

Nanostructured folic acid needed to solve the problem is obtained according to US Pat. RF №2605596 dated 12/20/2016, №2646474 dated 03/05/2018,

The proposed method for the production of bread is characterized by examples of specific performance.

EXAMPLE 1

To obtain a dough for the production of 0.5 kg of premium wheat flour, the amount of nanostructured folic acid in sodium alginate is 4 g. To knead the dough, add 330 ml of water with a temperature of not more than 45 ° C, pressed baker's yeast - 5 g, table salt 8 g, pre-sifted wheat flour of the highest grade - 500 g. The temperature of the dough for kneading should be 30 ± 1 ° C and the kneading is carried out for 15-25 minutes. Then the dough is placed in a fermentation chamber for 120 minutes. Then the dough is placed in the thermostat for proofing for 30 minutes, after the proofing, the test piece is placed in the oven at a temperature of 210-220 ° C for 50 minutes.

EXAMPLE 2

To obtain a dough for the production of 1.0 kg of premium wheat flour, the amount of nanostructured folic acid in sodium alginate is 8.0 g. To knead the dough, 600 ml of water with a temperature of not more than 45 ° C are introduced, pressed baking yeast - 1 t, table salt food 16 g, pre-sifted wheat flour of the highest grade - 1000 g. The temperature of the dough for kneading should be 30 ± 1 ° C and the kneading is carried out for 15-25 minutes. Then the dough is placed in a fermentation chamber for 120 minutes. Then the dough is placed in a thermostat for proofing for 30 minutes, after the proofing, the test piece is placed in the oven at a temperature of 210-220 ° C for 50 minutes.

EXAMPLE 3

To obtain a dough for the production of 0.5 kg of premium wheat flour, the amount of nanostructured folic acid in sodium alginate is 6.0 g. To knead the dough, enter 330 ml of water with a temperature of not more than 45 ° C, pressed baker's yeast - 5 g, table salt food 8 g, pre-sifted wheat flour of the highest grade - 500 g. The temperature of the dough for kneading should be 30 ± 1 ° C and the kneading is carried out for 15-25 minutes. Then the dough is placed in a fermentation chamber for 120 minutes. Then the dough is placed in a thermostat for proofing for 30 minutes, after the proofing, the test piece is placed in the oven at a temperature of 210-220 ° C for 50 minutes.

EXAMPLE 4

To obtain a dough for the production of 0.5 kg of premium wheat flour, the amount of nanostructured folic acid in carrageenan is 4.0 g. To knead the dough, add 330 ml of water with a temperature of not more than 45 ° C, pressed baker's yeast - 5 g, table salt 8 g, pre-sifted wheat flour of the highest grade - 500 g. The temperature of the dough for kneading should be 30 ± 1 ° C and the kneading is carried out for 15-25 minutes. Then the dough is placed in a fermentation chamber for 120 minutes. Then the dough is placed in a thermostat for proofing for 30 minutes, after the proofing, the test piece is placed in the oven at a temperature of 210-220 ° C for 50 minutes.

Ready bread is characterized by the following quality indicators: bread has a smooth, light golden crust; crumb color is white uniform; good elasticity, fine uniform porosity, thin-walled, sweet taste (see tables 1-3).

Claims (1)

A method for the production of bread, including kneading dough from pressed baker’s yeast, table salt, drinking water, premium wheat flour, fermenting, cutting, proofing dough pieces and baking them, characterized in that drinking water and yeast are successively added during the dough preparation pressed bakeries, edible salt, premium wheat flour, additionally contribute nanostructured folic acid in an amount of 1.0-2.0% by weight of premium wheat flour.